The
I Boston Cooking-School
Cook Book
Fannie Merritt Farmer
berTTlTyN
LIBRARY
UNIVERSITY OF
CALIFORNIA
"J
AGRICULTURE
DigiUzed by the Internet Archive
in 2006 with funding from
IVIicrosoft Corporation
http://www.archive.org/details/cookingscholbostOOfarmrich
THE
BOSTON COOKING-SCHOOL
COOK BOOK
BY
FANNIE MERRITT FARMER
AUTHOR OF "a new BOOK OF COOKERY," " CHAFING-DISH
POSSIBILITIES," AND "FOOD AND COOKERY FOR
THE SICK AND CONVALESCENT "
REVISED EDITION
WITH ADDITIONAL CHAPTERS ON THE COLD PACK METHOD
OF CANNING, ON THE DRYING OF FRUITS AND
VEGETABLES, AND ON FOOD VALUES
WITH OVER 133 HALF-TONE ILLUSTBATIONS
BOSTON
LITTLE, BROWN, AND COMPANY
1918
AGRICULTURE
Copyright, 1896, 1900, 1901, 1902, 1903, 1904, 1905, 1906, 1914,
By Fannie Merritt Farmer
Copyright, 1918,
By Mary W. Farmer
F
7/S'
I s IS
AGRIC.
LIBRAI^Y
TO
MRS. WILLIAM B. SEWALL,
APPBECIATION OP HER HELPFUL ENCOURAGEMENT AND
UNTIRING EFFORTS IN PROMOTING THE WORK OP
SCIENTIFIC COOKERY, WHICH MEANS THE
ELEVATION OF THE HUMAN RACE,
THIS BOOK IS AFFECTIONATELY DEDICATED
By the Author.
729
Cookery means the knowledge of Medea and of Circe
and of Helen and of the Queen of Sheba. It means the
knowledge of all herbs and fruits and balms and spices ^ and
all that is healing and sweet in the fields and groves and
savory in meats. It means carefulness and inventiveness
and willingness and readiness of appliances. It means the
economy of your grandmothers and the science of the modern
chemist ; it means much testing and no wasting; it means
English thoroughness and French art aftd Arabian hospi-
tality; and, in fine, it means that you are to be perfectly and
always ladies — loaf givers. — Ruskin.
PREFACE
"But for life the universe were nothing; and all
that has life requires nourishment."
With the progress of knowledge the needs of the
human body have not been forgotten. During the last
decade much time has been given by scientists to the
study of foods and their dietetic value, and it is a
subject which rightfully should demand much con-
sideration from all. I certainly feel that the time is
not far distant when a knowledge of the principles of
diet will be an essential part of one's education. Then
mankind will eat to live, will be able to do better
mental and physical work, and disease will be less
frequent.
At the earnest solicitation of educators, pupils, and
friends, I have been urged to prepare this book, and I
trust it may be a help to many who need its aid. It
is my wish that it may not only be looked upon as a
compilation of tried and tested recipes, but that it may
awaken an interest through its condensed scientific
knowledge which will lead to deeper thought and
broader study of what to eat.
F. M. F.
TABLE OF CONTENTS
Chapter Page
I. Food 1
II. Cookery 15
III. Beverages 32
IV. Bread and Bread Making 46
V. Biscuits, Breakfast Cakes, and Shortcakes 70
VI. Cereals 85
VII. Eggs 94
VIII. Soups 109
IX. Soups without Stock 135
X. Soup Garnisiiings and Force-meats . . . 145
XI. Fish 151
XII. Beef 191
XIII. Lamb and Mutton 214
XIV. Veal 226
XV. Sweetbreads 232
XVI. Pork 235
XVII. Poultry and Game 240
XVIII. Fish and Meat Sauces 265
XIX. Vegetables 280
XX. Potatoes 309
XXI. Salads and Salad Dressings 322
XXII. Entries 348
XXIII. Hot Puddings . 8»0
XXIYo Pudding Saucks « ^
TABLE OF CONTENTS
Chapter
XXV.
XXVI.
XXVII.
XXVIII.
XXIX.
XXX.
XXXI.
XXXII.
XXXIII.
XXXIV.
XXXV.
XXXVI.
xxxvn.
XXX vni.
XXXIX.
XL.
XLI.
XLII.
Page
Cold Desserts 411
Ices, Ice Creams, and other Frozen
Desserts 433
Pastry 460
Pies 466
Pastry Desserts 475
Gingerbreads, Cookies, and Wafers . . 482
Cake 497
Cake Fillings and Frostings 524
Fancy Cakes and Confections .... 533
Sandwiches and Canapes 549
Recipes for the Chafing-dish 556
Fruits : Fresh and Cooked . . . . . . 567
Jellies, Jams, and Marmalades .... 573
The Canning of Fruits and Vegetables
BY THE Open Kettle Method . . . 578
The Drying of Fruits and Vegetables . 593
Helpful Hints for the Young House-
keeper 596
Suitable Combinations for Serving . . 602
Food Values 611
Index 621
LIST OF ILLUSTRATIONS
Table laid for Formal Dinner Frontispiece
Facing Page
A Group of Kitchen Utensils 14
Measuring Cups and Tea and Table Measuring Spoons 16
The Whipping of Heavy and Thin Creanci .... 16
Five o'clock Tea Service 34
Chocolate Service 34
Cofifee Percolators and Pot 36
After Dinner Coffee Service 36
Punch Service 44
Claret Cup Service 44
Double Loaves of Milk and Water Bread .... 46
Boston Brown Bread 46
Parker House Rolls ; Salad Rolls ; Clover Leaf Biscuit ;
Sticks 68
Sweet French Rolls 68
Coffee Cakes (Brioche) 69
Swedish Tea Ring ; Swedish Tea Braid 69
Swedish Tea Ring II before baking 64
Swedish Tea Ring II 64
Raised Hominy Muffins 65
Pop Overs 66
Waffles 80
Strawberry Shortcake ... 80
ShuredEgg 81
Eggs k la Commodore ol
PJanlsed^ggs .,.,«.,* 104
Zii rJBT OF ILLUSTRATIONS
Facing Page
Plain Omelet 104
Utensils and Materials for the starting of Brown Soup
Stock 105
134
134
135
135
Utensils for making Cream Soups ....
Creata Soup and Crotltons ready for serving
Croutons ; Imperial Sticks ; Mock Almonds .
Souffled Crackers
Broiled Mackerel garnished with Potato Balls, Cucumber
Ribbons, Slices of Lemon cut in fancy shapes, and
Parsley 160
Hollenden Halibut 160
Stuffed Haddock ready for baking 161
Smelts prepared for cooking 161
Planked Haddock .170
Fillets of Fish a la Bement 170
Oyster Cocktail I and II 171
Clams Union League ... 186
Oysters a la Ballard 186
Lobster Cocktail 187
Fruit Cocktail 187
Cuts of Beef 194
Cuts of Beef 195
Planks for Planked Dishes 200
Beefsteak a la Maribeau 200
Side of Veal . 201
Side of Lamb 201
Kidney Lamb Chop ; Rib Chop ; French Chop . . . 218
Crown of Lamb, prepared for roasting 218
Saddle of Mutton as purchased 219
Saddle of Mutton Roasted and Garnished .... 219
Sweetbreads a la Napoli 234
Braised Sweetbreads Eugenie 234
Chicken Broiled and Garnished 235
Breslin Potted Chicken in Casserole Dish .... 236
Eoast Turkey garnished for serving 266
LIST OF ILLTTSTHATIONS xiii
T\ » X jw 1 -. Pacing Page
Duck, stuffed and trussed for roasting 256
Stuffed Egg Plant 057
Puree of Spinach 057
Stuffed Peppers gQo
Macedoine of Vegetables k la Poulette 308
O'Brion Potatoes oaq
Potato Croquettes ready for frying 3]^g
Potato Nests and Potatoes, Somerset Style .... 316
Cucumber Salad 3^^^
Cucumber Baskets 31^^
Asparagus Salad, Individual Service 330
Berkshire Salad in Boxes 330
Egg Salad 33I
Pear Salad 33^
Lobster Salad III 342
Mexican Jelly . 342
Oyster Crabs a la New burg, Individual Service . . . 343
Sweetbread Ramequins 343
Russian Cutlets 374
Dresden Patties 374
Devilled Crabs 375
Pan Broiled Lamb Chops a la LucuUus 375
Chaud-froid of Eggs 386
Capon in Aspic 386
Harvard Pudding served with Crushed Berries and
Whipped Cream 387
Snowballs garnished with Strawberries . . . . . 387
Royal Diplomatic Pudding 422
Toasted Marshmallows 422
Charlotte Russe 423
Orange Trifle garnished with Whipped Cream, Candied
Orange Peel, and Blossoms 423
Coup Sicilienne 442
Coup a I'Ananas . 442
Coffee Ice Cream served in half of Cantaloupe , . . 442
xiv I^ST OF ILLUSTRATIONS
Facing Page
Yanilla Ice Cream served in half of Cantaloupe with
Fruit Garnish 442
Junket Ice Cream with Peaches 443
Bombe Glacee 443
Utensils and Materials for the making of Puff Paste . 460
Calve Tarts 460
English Meat Pie 461
Patties garnished with Pastry Rings and Parsley . . 461
Cheese Straws 474
Cocoanut Tea Cakes 474
Lemon Tartlets 475
Fruit Baskets 475
Rich Cookies 488
Royal Fans 488
Chocolate Cakes and Crescents 489
Meringues 489
Marguerites I 494
English Rolled Wafers I-II 494
Mocha Cakes and Small Eclairs 495
Ice Cream Cake with Nut Caramel Frosting .... 495
Cake frosted for St. Valentine's Day for the use of
Mocha Frosting 532
Ornamental Frosted Cake 532
Dipped Walnuts 533
Bonbons 533
Cream Mints 548
Candied Orange Peel 548
Noisette Sandwiches 549
Bread and Butter Folds 549
Lobster Canape . 554
Canape Martha 554
Jelly Bag and other necessary utensils for jelly making 555
Marmalades, Jams, and Jellies 555
Utensils necessary for canning « 576
Canned Fruits 676
MST OF ILLtrBTBATIONS X7
Facing Page
Pickles ready for serving and Crock for keeping Pickles 577
Red Peppers being prepared for canning . . , . . 577
Table laid for Breakfast 592
Luncheon Table laid for Fish Course 593
Table laid for Formal Luncheon 596
Centrepiece for Luncheon or Dinner Table .... 597
Centrepiece for Thanksgiving Dinner Table .... 597
Christmas Dinner Table 600
Table laid for Reception . < . 601
BOSTON COOKING-SCHOOL COOK BOOK
WAE-TIME EECIPES
XVlll
BOSTON COOKING-SCHOOL COOK BOOK
The standard recipes in this book may be made to meet
the present-day needs of conservation by using the following
tables of substitutes : —
1 cup barley flour
1 cup rye flour
1 cup oat flour
1 cup ground rolled oats
y& cup buckwheat flour
3^ cup barley flour and 3^ cup rice flour
Substitutes for 3^ cup barley flour and 3^ cup corn flour
1 cup 1 cup flour made by sifting together four times
wheat flour - 1 pound barley flour
(except in 1 pound rye flour
yeast bread) 1 pound rice flour
1 pound potato flour
14, cup barley flour and 3^ cup ground rolled oats
]/2 cup ground rolled oats and )4 cup rice flour
3^ cup mashed potato and 3^ cup corn flour, omit-
ting ^ cup milk from the recipe
14 cup potato flour (in sponge cakes)
Corn flour or rice flour may be used for thickening white
sauces and soups ; barley flour or rye flour for brown sauces
and soups.
Substitutes
for
1 cup sugar
Substitutes
. for
1 cup butter
}/2 cup sugar and 3^ cup corn syrup
% cup maple sugar
1 cup maple syrup, omitting 3^ cup Hquid
1 cup golden syrup, omitting ^ cup liquid
. 1 cup honey, omitting 3i cup hquid
' 1 cup oleomargarine •
1 cup nut margarine
Ji cup cod fat
^ cup chicken fat
% cup clarified dripping
Ji cup solid vegetable fat
Examples : Crisco, Kream Krisp, and Vegetole
% cup cotton seed oil
^ cup peanut oil
, % cup com oil
WAR-TIME RECIPES XIX
YEAST BREADS WITH 50% WHEAT FLOUR
Liberty Bread
1 cup scalded milk 1 yeast cake dissolved in
1 tablespoon corn syrup 1^ cups lukewarm water
2 tablespoons shortening 3 cups wheat flour
M tablespoon salt 1 cup barley flour
1 cup rolled oats 1 cup corn flour
To scalded milk add corn syrup, shortening, salt, and
rolled oats. When lukewarm add yeast cake dissolved in
lukewarm water and wheat flour. Beat thoroughly, cover,
and let rise until light. Add barley flour, and corn flour,
knead, and let rise until double in bulk. Shape in two
small loaves, put in greased pan, let rise again, and bake.
Rice Bread
}/2 cup rice 3^ yeast cake dissolved in
2 teaspoons salt 2 tablespoons lukewarm water
2 cups boiling water 1 cup wheat flour
3^ tablespoon shortening Wheat flour to knead (about
13^ teaspoons corn syrup 1}^ cups)
}/2 cup scalded milk
Add rice and one and one-half teaspoons salt to boiling
water, let boil five minutes and cook over boiling water
twenty minutes, or until soft. Add shortening, one-half
teaspoon salt, and corn syrup to scalded milk, and when
lukewarm add yeast cake dissolved in lukewarm water and
one cup wheat flour. Beat thoroughly and let rise until
light. Add cooked rice and flour to knead. Knead, let
rise again, shape, place in greased pans, let rise, and bake
fifty minutes in a moderate oven.
Two cups left-over rice may be used instead of cooking
rice especially for this bread.
XX BOSTON COOKING-SCHOOL COOK BOOK
"White Liberty Bread
1 cup scalded milk 1 yeast cake dissolved in .
1 tablespoon corn syrup J^ cup lukewarm water
2 tablespoons shortening 3 cups wheat flour
% tablespoon salt 1 cup cornstarch
1 cup water 1 cup corn flour
1 cup barley flour
To scalded milk add corn syrup, shortening, salt, and one
cup water, and when lukewarm add yeast cake dissolved in
one-fourth cup lukewarm water, and wheat flour. Beat
thoroughly, cover, and let rise until light; then add corn-
starch, corn flour, and enough barley flour to knead.
Knead, let rise till double in bulk, shape in two small
loaves, let rise again, and bake.
Barley Bread
1 cup scalded milk 1 yeast cake dissolved in
1 tablespoon corn syrup \i cup lukewarm water
2 tablespoons shortening 3 cups wheat flour
% tablespoon salt 2 cups barley flour
1 cup water Barley flour to knead (about 1
cup)
To scalded milk add com syrup, shortening, salt, and one
cup water, and when lukewarm add yeast cake dissolved in
lukewarm water, and wheat flour. Beat thoroughly, and
let rise until light; then add two cups barley flour and
enough more to knead. Knead, let rise until double in
bulk, shape in two small loaves, let rise again, and bake.
Oatmeal Bread I
1 cup rolled oats i^ yeast cake dissolved in
3^ cup corn meal }/i cup lukewarm water
13^ teaspoons salt 34 cup molasses
1 tablespoon shortening 2 cups barley flour or rye flour
2 cups boiling water Wheat flour to knead
WAR-TIME RECIPES Xxi
Mix rolled oats, corn meal, salt, shortening, and boiling
water and let stand one hour. Add yeast cake dissolved in
lukewarm water, molasses, barley or rye flour, and wheat
flour to knead. Mix well, cover, and let rise until double
in bulk. Beat thoroughly, turn into two greased pans, let
rise, and bake in a hot oven fifty minutes.
Oatmeal Bread II
2 cups milk 2 teaspoons salt
3 cups ground rolled oats 1 yeast cake dissolved in
1 tablespoon corn syrup ]4, cup lukewarm water
White flour to knead (about 2 cups)
Scald milk and add rolled oats (ground through a food
chopper), corn syrup, and salt, and let stand until lukewarm.
Add yeast cake dissolved in lukewarm water, and white
flour to knead. Knead thoroughly, let rise until double its
bulk, knead again, shape, put in two greased bread pans, let
rise again, and bake. ^
Hominy Bread
3^ cup hominy 3^ yeast cake dissolved in
2 teaspoons salt 2 tablespoons lukewarm water
2 cups boiling water 1 cup wheat flour
3^ tablespoon shortening Wheat flour to knead (about
13^ teaspoons corn syrup 13^ cups)
14 cup scalded milk
Add hominy and one and one-half teaspoons salt to boil-
ing water, stir until thick, and cook over boiling water
twenty minutes, or until soft. Add shortening, one-half
teaspoon salt, and corn syrup to scalded milk, and when
lukewarm add yeast cake dissolved in lukewarm water and
one cup wheat flour. Beat thoroughly and let rise until
light. Add cooked hominy and flour to knead. Knead, let
rise again, shape, place in greased pans, let rise, and bake
fifty minutes in a moderate oven.
One cup left-over hominy may be used instead of cooking
hominy especially for this bread.
XXli BOSTON COOKING-SCHOOL COOK BOOK
Potato Biscuit
1 cup hot mashed potato 1 cup scalded milk
y^ tablespoon shortening J^ yeast cake dissolved in
)/2 tablespoon sugar 2 tablespoons lukewarm water
Yi tablespoon salt 3^ cup rolled oats
2 cups flour
To hot mashed potato add shortening, sugar, salt, and
scalded milk. When lukewarm add yeast cake dissolved in
lukewarm water and one-half cup rolled oats measured after
being put several times through food chopper, and sifted.
Add flour, knead thoroughly, cover, and let rise. Beat
thoroughly, put in greased muffin pans, let rise again, and
bake in a hot oven.
WAR-TIME RECIPES Xxiii
QUICK WHEATLESS BREADS, MUFFINS,
ETC.
Peanut Butter Bread A
% cup peanut butter 3^ cup rice flour
3^ cup corn syrup 4 teaspoons baking powder
1 cup barley flour 1 teaspoon salt
1 cup milk
Add corn syrup to peanut butter and mix thoroughly.
Mix and sift barley flour, rice flour, baking powder, and
salt, and add to first mixture alternately with milk. Mix
thoroughly and put in greased bread pan. Bake about
fifty minutes in moderate oven. If peanut butter is not at
hand, peanuts put through the nut-butter cutter of the food
chopper may be used. Slice when cold.
Quick Nut Bread
1 cup barley flour 34 cup raisins, seeded and cut in
14. cup corn flour pieces
5 teaspoons baking powder 3^ cup nut meats, broken in
13^ teaspoons salt pieces
1 cup oat flour 1 cup milk
1 egg 3^ cup molasses
2 tablespoons melted shortening
Mix and sift barley flour, corn flour, baking powder, and
salt ; then add oat flour or ground rolled oats without sift-
ing. Add raisins and nut meats, milk, molasses, melted
shortening, and egg well beaten. Beat thoroughly, and put
in greased baking pan. Let stand twenty minutes and bake
in moderate oven one hour. The Qgg may be omitted but
bread will not slice quite as well. The raisins or nuts or
both may be omitted. If the three flours are not at hand,
the two and one-half cups of flour called for may be made
up of two kinds.
XXIV BOSTON COOKING-SCHOOL COOK BOOK
Irish Bread
IM cups barley flour 1}4 tablespoons shortening
l^ teaspoon salt J^ cup raisins, seeded and cut in
}4 tablespoon sugar pieces
1 tablespoon baking powder J^ tablespoon caraway seeds
^ cup milk
Mix and sift flour, salt, sugar, and baking powder. Work
in shortening with tips of fingers ; add raisins, caraway
seeds, and milk. Mix thoroughly and bake in a greased
iron frying pan. Serve hot or cold.
Wheatless Boston Brown Bread
1 cup oat flour 2 teaspoons soda
1 cup barley flour 1 teaspoon salt
1 cup corn meal ^ cup molasses
1 % cups water or 2 cups sour milk
Put rolled oats through^ food chopper and use one cup
oat flour thus made. Add barley flour and corn meal mixed
and sifted with soda and salt ; then add molasses, and milk
gradually. Mix thoroughly, fill greased baking powder tins
two-thirds full, cover, put on trivet in kettle of boiling
water, and steam three hours. Serve hot, cold, reheated,
toasted, for cheese sandwiches, or make into milk toast.
Dry brown bread crumbs may be added to ice cream.
Steamed Bread
1 cup barley flour 1 cup milk
}4 cup rice flour 2 tablespoons syrup
4 teaspoons baking powder 1 egg
1 teaspoon salt 1 tablespoon melted shortening
Mix and sift dry ingredients ; add gradually milk, syrup,
egg well beaten, and shortening. Fill greased half-pound
baking powder boxes two-thirds full, cover, and steam one
and one-half hours.
^ Other combinations of flour may be used, — namely, one
cup ground oats and one-half cup corn flour ; one cup buck-
WAR-TIME RECIPES XXV
wheat flour and one-half cup rice flour; or one cup com
flour and one-half cup barley flour. Steamed bread keeps
moist longer than other kinds and may be cut in very thin
slices for sandwiches.
Oat Flour Muffins
2 cups oat flour 1 cup milk
4 teaspoons baking powder 1 egg
1 teaspoon salt 2 tablespoons molasses or com
2 tablespoons melted shortening syrup
Mix and sift dry ingredients ; add gradually milk, egg
well beaten, molasses or corn syrup, and melted shortening.
Bake in greased gem pans twenty-five minutes. If iron
p3-ns are used they must be previously heated.
Quick Oat Bread
Bake Oat Flour Muffin mixture in greased bread pan
instead of muffin pans. Slice when cold.
Eggleas Oat Muffins
2 cups rolled oats 13^ cups milk
1 tablespoon sugar or syrup 1 tablespoon melted shortening
1 teaspoon salt 5 teaspoons baking powder
Grind rolled oats in food chopper. To one-half the oats
add sugar, salt, milk, and shortening. Beat with egg beater
until mixture is full of bubbles ; then add remaining oats
and baking powder. Let stand three or four minutes in
greased muffin pans and bake in hot oven twenty minutes.
Buckwheat and Oatmeal Muffins
1 cup milk 1 teaspoon salt
1 tablespoon fat 4 teaspoons baking powder
2 tablespoons syrup H cup buckwheat flour
2 eggs 1 cup ground rolled oats
Add to milk melted fat, syrup, and eggs slightly beaten.
Sift salt, baking powder, and flour, using a coarse sieve so
XXVI BOSTON COOKING-SCHOOL COOK BOOK
that no part of the flour is wasted. Combine mixtures,
stirring lightly, without beating. Bake in greased mulfin
pans twenty to thirty minutes in a hot oven.
Barley Muffins
1 cup sifted barley flour 1 teaspoon salt
y^ cup rice flour 1 egg
4 teaspoons baking powder 1 cup milk
2 tablespoons sugar 1 tablespoon melted shortening
Mix and sift dry ingredients ; then add ^^%^ well beaten,
milk, and shortening. Beat thoroughly, bake in hot, well-
oiled muffin pans about twenty-five minutes, or mixture may
be steamed like Boston Brown Bread and sliced when cold.
Bran Muffins
1 cup barley flour 1 cup bran
1 teaspoon salt 1 egg
\i cup molasses 1 \i cups milk
4 teaspoons baking powder 2 tablespoons melted shortening
Mix and sift twice barley flour, salt, and baking powder;
then add bran, molasses, ^g'g well beaten and mixed with
the milk, and shortening. Beat thoroughly. Bake in hot,
well-greased iron muffin pans about twenty-five minutes.
Cereal Muffins
V/^ cups sifted barley flour \i cup hot or cold cooked cereal
3 teaspoons baking powder ^ cup milk
2 tablespoons corn syrup 1 egg
1 teaspoon salt 2 tablespoons melted shortening
Mix and sift dry ingredients. Break cereal into pieces
and mix with inilk until of a smooth consistency. Mix q%^
well beaten and corn syrup and stir into the dry ingredients,
then add shortening. Bake in hot, well-greased muffin pans
about twenty minutes.
WAR-TIME RECIPES XXvii
Com Flour Muffins
2 cups com flour li^ cups milk
5 teaspoons baking powder 2 tablespoons corn syrup
1 teaspoon salt 1 tablespoon melted shortening
legg
Mix and sift corn flour, baking powder, and salt; add
milk, corn syrup, melted shortening, and egg. Beat thor-
oughly and bake twenty-five minutes in greased muffin pans.
Com Sticks
1 cup corn meal 3^ tablespoon shortening
1 teaspoon salt Boiling water
1 teaspoon baking powder
Put corn meal, salt, and shortening in mixing bowl. Add
boiling water to moisten and mix thoroughly ; then add
baking powder and mix again. Shape with a pastry bag
and tube on greased baking pan in sticks four inches long
and bake in a moderate oven. One-half cup milk may be
added to this mixture when it may be cooked on hot greased
griddle in small oval cakes.
Hoover Com Bread
2 cups yellow corn meal 2 cups milk
2 tablespoons baking powder 1 tablespoon melted shortening
1 teaspoon salt or cooking oil
1 teaspoon corn syrup
Mix and sift corn meal, baking powder, and salt ; then
add milk slowly, shortening, and corn syrup. Bake in a
greased shallow pan, split, toast, and spread with, butter.
Eggless Com Bread
1 cup corn meal 2 tablespoons baking powder
% cup rye flour 1 teaspoon salt
2 tablespoons sugar 2 tablespoons melted shortening
1 cup milk
XXVUi BOSTON COOKING-SCHOOL COOK BOOK
Mix and sift corn meal, rye flour, sugar, baking powder,
and salt ; then add shortening, and milk. Beat thoroughly,
and bake in greased cake pan or muffin tins twenty minutes.
Potato Com Meal Muffins
1 cup milk 2 tablespoons sugar or corn syrup
1 cup hot mashed potato 1 cup corn meal
1 egg 1 teaspoon salt
2 tablespoons melted fat 4 teaspoons baking powder
Mix milk and mashed potato, and add egg well beaten,
fat, and sugar or corn syrup. Mix and sift com meal, salt,
and baking powder, and add to first mixture. Beat thor-
oughly and bake in hot oven in greased muffin tins.
Baking Powder Biscuit
2 cups barley or rye flour 2 tablespoons shortening
5 teaspoons baking powder }4 cup milk
1 teaspoon salt Water (about }4 cup)
Mix dry ingredients and sift twice. Work in shortening
with tips of fingers ; then add gradually the liquid, mixing
with knife to a soft dough. It is impossible to determine
the exact amount of liquid, owing to differences in flour.
Toss on a floured board, pat, and roll lightly to one half inch
in thickness. Shape with a biscuit cutter first dipped in
flour. Place on greased pan and bake in hot oven twelve
to fifteen minutes.
Shortcake
Follow recipe on page 83 or 84, using barley or rye flour
or one of the combinations suggested on page xviii, instead
of white flour.
Com Flour Griddle Cakes
1}4 cups com flour 1 teaspoon salt
5i teaspoon soda 13^ cups sour milk
legg
WAR-TIME RECIPES XXIX
Mix and sift dry ingredients, and add egg, well beaten,
and milk. Beat well with a wire whisk, and drop by
spoonfuls on hot griddle rubbed over with a piece of turnip
instead of being greased. Cook on one side ; when puffed,
full of bubbles, and cooked on edges, turn and cook other
side. Serve with maple syrup.
Buckwheat "Waffles
2 cups buckwheat flour 2 tablespoons molasses
4 teaspoons baking powder 1 tablespoon melted shortening
J^ teaspoon salt 2 egg yolks
2 cups milk 2 egg whites
Mix and sift buckwheat flour, baking powder, and salt.
Add milk, molasses, melted shortening, egg yolks, beaten
until light, and egg whites, beaten until stiff. Heat and
grease a waffle iron, put a tablespoon of mixture into each
compartment near center of iron, cover, and cook, turning
occasionally, until crisp and brown on both sides. Serve
with syrup.
WheatlesB Doughnuts
1 egg 13^ cups rye flour
1 egg yolk 4 teaspoons baking powder
}4 cup sugar M teaspoon nutmeg
14 cup corn syrup 1 teaspoon salt
2}^ cups corn flour I cup milk
Beat egg and egg yolk until light, and add sugar gradu-
ally; then the corn syrup. Mix and sift dry ingredients
and add alternately with milk to first mixture. Roll out,
shape, fry in deep fat, and drain.
Two and one-half cups rye flour and one and one-half
cups corn flour or the combination of four flours explained
on page xviii may be used in place of the flour suggested in
the recipe.
XXX BOSTON COOKING-SCHOOL COOK BOOK
WHEATLESS DESSERTS
Dutch Apple Cake
14 cup butter substitute 1 cup barley flour
3^ cup sugar % cup corn flour
]4 cup corn syrup 4 teaspoons baking powder
1 egg 1 cup milk
H teaspoon salt 2 apples
Cream butter substitute, and add sugar gradually while
beating constantly; then add corn syrup, and Qg^ well
beaten. Mix and sift salt, barley flour, corn flour, and
baking powder, and add alternately with milk to first
mixture. Turn half the mixture into a greased cake pan,
put on layer of pared, cored, and sliced apples and cover
with remaining mixture. Arrange on top a layer of rounds
of apple, cut at right angles to the core. Sprinkle with
one tablespoon sugar mixed with one-fourth teaspoon cin-
namon and bake thirty-five, minutes. Cut in squares, re-
move from pan and serve with Jelly Marshmallow Sauce.
Jelly Marshmallow Sauce
H cup apple jelly 1 large tablespoon marshmallow
2 tablespoons top milk cream
Melt jelly over hot water, remove from water, add marsh-
mallow cream and beat until smooth. Dilute with milk if
sauce is too sweet.
Steamed Chocolate Pudding
3 tablespoons shortening 1 egg
}/z cup sugar 1 cup milk
}4 cup corn syrup 2]^ cups barley flour
2)4 squares unsweetened 4 teaspoons baking powder
chocolate ^ teaspoon salt
WAR-TIME RECIPES XXXl
Cream shortening and add sugar and corn syrup gradu-
ally ; then add chocolate melted, and egg well beaten. Mix
and sift flour, baking powder, and salt, and add alternately
with milk to first mixture. Turn into three greased one-
pound baking-powder boxes, or into five half-pound greased
baking-powder boxes. Cover and. put on trivet in kettle
with boiling water coming half way up the sides of the tins.
Cover kettle and let water boil one and one half hours, add-
ing boiling water as it boils away. Serve with Yellow Sauce.
Yellow Sauce
2 eggs 3^ cup corn syrup
^ cup powdered sugar 1 teaspoon vanilla
Beat yolks of eggs until thick and add corn syrup gradu-
ally while beating constantly. Beat whites of eggs until
stiff and add sugar gradually while beating constantly, and
vanilla. Combine mixtures, carefully folding over and over.
Serve as soon as possible.
English Plum Pudding
1 cup chopped suet 2 teaspoons baking powder
1 cup scraped raw carrot 1 teaspoon soda
1 cup peeled raw potato 1 34 teaspoons salt
1 cup molasses 13^ teaspoons cinnamon
3 tablespoons boiled cider 3^ teaspoon each clove, mace,
1 cup barley flour and allspice
% cup rye flour 1 cup raisins, seeded and cut in
34 cup citron pieces
}/2 cup nut meats, cut in pieces
Put suet, scraped raw carrot, and peeled raw potato
through the food chopper ; there should be one cup of each.
Mix and put through the food chopper a.gain; then add
molasses and boiled cider or melted jelly. Eeserve one
third cup flour, mix and sift remaining dry ingredients and
add to first mixture ; then add raisins, nut meats, and citron
mixed with reserved flour. Put in greased baking-powder
boxes and steam four hours. Serve with Fruit Sauce.
XXXU BOSTON COOKING-SCHOOL COOK BOOK
Fruit Sauce
1 cup fruit syrup 2 tablespoons oleomargarine
1 tablespoon cornstarch Few grains salt
2 tablespoons cold water Lemon juice
1 egg
Drain syrup from canned pineapple or other fruit and
heat to boiling point. Add cornstarch mixed with cold
water, stir, bring to the boiling point and boil five minutes.
Add oleomargarine, salt, and lemon or orange juice, sherry
or brandy to flavor. Beat egg yolk until light and add
sauce slowly while beating constantly. Beat egg white
until stiff, fold gently into sauce and serve at once.
Quick Wheatless Pastry
}/2 cup lard substitute }4 cup potato flour
^ teaspoon salt 14 cup barley flour
% cup rye flour J^ cup ice water
Put shortening and water in a bowl and work with a
wooden spoon until shortening is creamy. Add flours and
salt mixed and sifted. Mix with a knife, toss on a floured
board or cloth, pat and roll, and use same as other paste.
Barley Pie Crust
1 cup barley flour
}4 teaspoon baking powder }4 cup shortening
Ice water
Mix and sift flour, baking powder, and salt. Cut in the
shortening, using a case knife. Moisten mixture to a dough
with ice water. Toss on a floured board, pat and roll out,
then roll like a jelly roll. May be used at once.
WAR-TIME RECIPES XXXiii
WAFERS, COOKIES, AND CAKES
Cereal "Wafers
]4: cup rolled oats 1 tablespoon corn syrup
]4, cup corn meal J^ teaspoon salt
]/2 cup boiling water 1 tablespoon cooking oil
}/2 cup barley flour
Put rolled oats and corn meal in saucepan. Add boiling
water, cook one minute, add corn syrup, salt, cooking oil,
and barley flour. Toss on a floured cloth, knead thoroughly,
pat and roll as thin as possible, shape with a small round
cutter first dipped in flour. Place near together on a
greased sheet and bake in a moderate oven.
Scotch Oat Crackers
2 cups rolled oats 13^ tablespoons fat
3^ cup milk }/i teaspoon soda
2 tablespoons sugar 1 teaspoon salt
2 tablespoons corn syrup M cup raisins or nut meats
Put rolled oats through food chopper, and add milk,
sugar, corn syrup, melted fat, soda, and salt. Mix well
and add seeded raisins or nuts cut in pieces. Roll as thin
as possible, cut in fancy shapes, and bake in moderate oven
about twenty minutes.
Ginger Snaps
]4 cup molasses M teaspoon soda
3^ cup shortening 13^ teaspoons ginger
13^ cups barley flour % teaspoon salt
Boil molasses one minute and add shortening. Sift to-
gether flour, soda, ginger, and salt, and add to first mixture.
Chill, roll on a floured board as thin as possible, using a
small part of the dough at a time. Cut in shapes and bake
in moderate oven.
XXXIV BOSTON COOKING-SCHOOL COOK BOOK
Peanut Butter Cookies
^ cup peanut butter % teaspoon soda
}4 cup sugar % tablespoon hot water
}4 cup corn syrup M cup barley flour
1 egg M teaspoon salt
^ teaspoon cinnamon
Work peanut butter until creamy, and add sugar gradu-
ally, while beating constantly; then add corn syrup, egg
well beaten, soda dissolved in hot water, and barley flour
sifted with salt and cinnamon. Chill, roll tSin, cut in
fancy shapes, and bake in moderate oven.
Rice riour Wafers
}4: cup butter substitute 1 egg
J^ cup sugar Grated rind 1 lemon
Rice flour
Cream butter substitute, and add sugar gradually while
beating constantly, then add unbeaten egg, grated rind of
lemon, and one-half cup rice flour. Add enough more rice
flour to roll. Roll very thin, cut in fancy shapes, and bake
in a moderate oven.
Honey Drop Cakes
14 cup shortening 1 cup barley flour
}4 cup sugar }4 cup oat flour
}/2 cup honey 2 teaspoons baking powder
1 egg yolk 14 teaspoon salt
}4 tablespoon lemon juice 1 egg white
Cream shortening and add sugar gradually while beating
constantly ; then add honey, egg yolk well beaten, and lemon
juice. Mix and sift barley flour, oat flour, baking powder,
and salt ; add to first mixture, mix thoroughly, and fold in
the white of egg, beaten until stiff. Drop by teaspoonfulg
on greased baking sheet and bake in moderate oven.
WAR-TIME RECIPES XXXV
Barley Gingerbread
^ cup shortening i^ teaspoon soda
3^ cup boiling water 3 teaspoons baking powder
1 cup molasses 3^ teaspoon salt
1 egg 1 teaspoon cinnamon
2 cups barley flour 3^ teaspoon clove
1 teaspoon ginger
Melt sbortening in boiling water, and add molasses and
egg. Mix and sift flour, soda, baking powder, salt and
spices, and add to first mixture. Beat thoroughly and bake
in greased gem tins twenty-five minutes, or in greased cake
pan forty minutes.
Potato Flour Cake
2 eggs 1^ cup potato flour
1 tablespoon cold water ^ teaspoon baking powder
}4 cup sugar }4 teaspoon salt
3^ teaspoon vanilla
Add water to egg yolks and beat until light; then add
sugar gradually, while beating constantly. Mix and sift
dry ingredients, combine mixtures and add vanilla, then add
whites of eggs beaten until stiff. Turn into a greased and
floured cake pan and bake in a moderate oven twenty-five
minutes.
Potato Flour Sponge Cake
Yolks 4 eggs Whites 4 eggs
}/2 tablespoon water 3^ cup potato flour
3^ cup sugar 1 teaspoon baking powder
34 cup corn syrup 34 teaspoon salt
}/2 teaspoon lemon extract
Beat yolks of eggs and water until thick and lemon-colored
and add sugar and corn syrup gradually, while beating con-
stantly ; then add whites of eggs beaten until stiff. Mix
and sift potato flour, baking powder and salt, and cut and
fold into mixture. Add lemon extract, turn into greased
iron frying-pan and bake in a moderate oven thirty minutes.
XXXVl BOSTON COOKING-SCHOOL COOK BOOK
Orange Cake
4 tablespoons butter substitute % cup barley flour
]/i cup sugar % cup corn flour
3 tablespoons corn syrup 23^ teaspoons baking powder
1 egg }/2 cup milk
Cream butter substitute, and add sugar gradually wbile
beating constantly ; then add corn syrup and Qgg well beaten.
Mix and sift barley flour, corn flour and baking powder,
and add to first mixture alternately with. milk. Bake in a
greased dripping pan. When cool split, spread under piece
with Orange Marshmallow Filling (see p. xxxix) and cover
with other piece. Spread top with Honey Frosting (see p.
xxxix) flavored with one-fourth teaspoon orange extract.
Palm Beach Cake
2 egg yolks }/i cup rice flour
1 egg white 13^ teaspoons baking powder
14: cup sugar }/i teaspoon salt
}/i cup corn syrup 34 cup milk
3^ cup buckwheat flour 23^ tablespoons melted butter
substitute
Beat Qgg yolks and Qgg white until thick and add sugar
gradually while beating constantly; then add corn syrup.
Mix and sift buckwheat flour, rice flour, baking powder, and
salt. Add alternately with milk to first mixture ; then add
melted butter substitute. Beat thoroughly and bake in two
greased square cake pans. Put together and cover with
Palm Beach Frosting (see page xxxix), having frosting thick
and rough on top. Decorate across each corner with a
strip of candied pineapple.
Wheatless "Walnut Cake
3^ cup butter substitute 3^ teaspoon salt
]/2 cup sugar 1 34 cups barley flour
14. cup corn syrup 3^ cup rice flour
Yolks 3 eggs 2% teaspoons baking powder
l^ cup milk Whites 2 eggs
% cup walnut meats, broken in pieces
WAR-TIME RECIPES XXXVli
Cream butter substitute and add sugar gradually, while
beating constantly ; then add corn syrup, yolks of eggs well
beaten, and milk. Mix and sift salt, barley flour, rice flour
and baking powder, and add to first mixture; then add
whites of eggs beaten until stiff. Fold in nut meats, turn
into a greased cake pan, and bake forty-five minutes in a
moderate oven.
Bride's Cake
3^ cup white oleomargarine 3 teaspoons baking powder
% cup sugar 3^ teaspoon cream of tartar
M cup white corn syrup l^ cup milk
13^ cups flour 3^ teaspoon lemon extract
1 cup rice flour Whites 6 eggs
Cream oleomargarine and add sugar gradually while beat-
ing constantly ; then add corn syrup. Mix and sift flour,
rice flour, baking powder, and cream of tartar. Add alter-
nately to first mixture with milk ; then add lemon extract
and whites of eggs beaten stiff. Bake fifty minutes in a
greased, round pan with a ring, thimble, and coin. Frost and
decorate with Maple Marshmallow Frosting (see page xxxix).
"White Fruit Cake
3^ cup uncolored oleomargarine 3 tablespoons blanched shredded
1 teaspoon lemon juice almonds
]4 cup flour yi cup citron
}/i cup potato flour 3^ teaspoon almond extract
3/8 teaspoon soda Whites 3 eggs
3^ cup candied cherries 34 cup sugar
yi cup white corn syrup
Cream oleomargarine, add lemon juice, and very gradu-
ally, beating constantly, white flour, potato flour, and soda
sifted together; then add candied cherries cut in small
pieces, blanched shredded almonds, citron sliced and cut
fine, and almond extract. Beat Q^^ whites until stiff, add
XXXVlll BOSTON COOKING-SCHOOL COOK BOOK
sugar slowly while beating constantly, and white corn syrup.
Combine mixtures, put in greased and floured tins, and bake
half an hour.
Eggless, Butterless, Wheatless Fruit Cake
1 cup buckwheat flour 3^ teaspoon cinnamon
2 teaspoons baking powder 3^ cup sugar
3^ teaspoon salt 3^ cup molasses
3^ teaspoon aUspice }4 cup milk
3^ teaspoon clove 3 tablespoons coffee infusion
}4: teaspoon mace 3^ cup raisins, seeded and cut in
yi teaspoon grated nutmeg pieces
3^ cup oat flour
Mix and sift buckwheat flour, baking powder, salt, and
spices. Mix sugar, molasses, milk, and coffee. Combine
mixtures, add raisins mixed with oat flour, beat thoroughly,
pour in a well-greased and floured bread pan and bake in a
moderate oven.
Potato Chocolate Cake
4 tablespoons butter substitute 2 eggs
14 cup sugar 1 cup hot mashed potato
}4 cup corn syrup 13^ cups barley flour
2 squares melted unsweetened 3^ teaspoon salt
chocolate 3 teaspoons baking powder
Cream butter substitute and add. sugar gradually, while
beating constantly ; then add corn syrup, melted chocolate,
eggs well beaten, mashed potato, and barley flour sifted
with salt and baking powder. Beat thoroughly, put in
square greased cake tin, and bake in a moderate oven.
Eclairs and Cream Puffs
4 tablespoons butter substitute }4 cup rice flour
3^ cup boiling water Few grains salt
}i cup barley flour 2 eggs
Put butter substitute and water in saucepan and when
boiling point is reached, add all at once, barley flour, rice
WAR-TIME RECIPES XXxix
flour and salt sifted together, and stir vigorously. Remove
from lire as soon as mixed, add one unbeaten egg and beat
until smooth, then add the other egg and beat until smooth.
Drop by spoonfuls on a buttered tin sheet, shaping long
and narrow for eclairs and round for cream puffs. Bake
thirty or thirty-five minutes in a moderate oven.
Maple Marshmadlow Frosting
% cup maple sugar 1 large tablespoon marshmallow
}4 cup boiling water cream
White 1 egg
Put maple sugar and boiling water in saucepan, stirring
occasionally until sugar is dissolved, then boil without
stirring until syrup will thread when dropped from tip of
spoon. Add marshmallow cream and pour gradually on
beaten white of egg, beating constantly. Place over hot
water and fold over and over for three minutes, remove
from fire and continue folding until the right consistency
to spread.
Palm Beach Frosting
To Maple Marshmallow Frosting add two tablespoons,
each, candied pineapple, nut meats, and seeded raisins cut
in small pieces.
Honey Frosting
3^ cup honey White 1 egg
1 large tablespoon marsh- Few drops lemon extract
mallow cream
Boil honey until it forms a firm ball when tried in cold
water. Add marshmallow cream, pour slowly over the
beaten white of egg and beat until cold. Flavor with lemon
extract and spread on cake. If a stiffer frosting is wanted,
stir over hot water ^nd fold gently over and over for two
minutes.
XI BOSTON COOKING-SCHOOL COOK BOOK
Maple Marshmallow Filling I
^ cup maple sugar 1 cup scalded milk
2 tablespoons cornstarch 1 egg
Few grains salt 1 tablespoon marshmallow cream
Mix maple sugar, cornstarch and salt, and add scalded
milk. Stir in double boiler until thickened, cover and cook
fifteen minutes. Add egg slightly beaten and cook two
minutes. Fold in marshmallow cream and use when cold.
Maple Marshmallow Filling II
}4 cup com syrup, maple flavor 1 cup milk scalded
J^ cup sugar 1 egg yolk
3^ -cup rice flour 1 large tablespoon marshmallow
14 teaspoon vanilla cream
Mix corn syrup, sugar and flour, and add to scalded milk.
Cook twenty minutes in double boiler. Add to slightly
beaten egg yolk, return to double boiler, cook one minute,
cool, fold in marshmallow cream, and add vanilla.
Chocolate Marshmallow Filling
To Maple Marshmallow Filling II add one square of
melted unsweetened chocolate just before removing from
fire.
Orange Marshmallow Filling
}4: cup sugar }4 cup orange juice
^ cup white corn syrup }4 tablespoon lemon juice
1 14 tablespoons cornstarch Yolk 1 egg
Grated rind K orange 1 large tablespoon marshmallow
cream
Mix sugar, corn syrup, cornstarch, grated orange rind,
orange juice, lemon juice, and cook in double boiler ten
minutes, stirring constantly. Add egg yolk slightly beaten,
and cook one minute, stirring constantPy^. When cool, fold
in marshmallow cream.
THE BOSTON COOKING-SCHOOL
COOK BOOK
CHAPTER I
FOOD
FOOD is anything which nourishes the body. From fifteen
to twenty elements enter into the composition of the
body, of which the following thirteen are considered : oxy-
gen, &2}4 % ; carbon, 21y^ (fo ; hydrogen, 10 % ; nitrogen,
3 % ; calcium, phosphorus, potassium, sulphur, chlorine, so-
dium, magnesium, iron, and fluorine the remaining 3 %.
Food is necessary for growth, repair, and energy ; there-
fore the elements composing the body must be found in the
food. The thirteen elements named are formed into chem-
ical compounds by the vegetable and animal kingdoms to
support the highest order of being, man. All food must
undergo chemical change after being taken into the body,
before it can be utilized by the body ; this is the office of the
digestive system.
Food is classilied as follows : —
1. Proteins (nitrogenous or albuminous)
2. Carbohydrates (sugar and starch)
3. Fats and oils
4. Mineral matter
5. Water
The chief office of proteins is to build and repair tissues.
They furnish energy, but at greater cost than carbohydrates,
fats, and oils. They contain nitrogen, carbon, oxygen, hy-
drogen, and sulphur or phosphorus, and include all forms of
animal foods (excepting fats and glycogen) and some vegeta-
ble foods. Examples : milk, cheese, eggs, meat, fish, cere-
als, peas, beans, and lentils. The principal constituent of
Z BOSTON COOKING-SCHOOL COOK BOOK
protein food is albumen. Albumen as found in food takes
different names, but has the same chemical composition ; as,
albumen in eggs, fibri7i in meat, casein in milk and cheese,
vegetable casein or legumen in peas, beans, and lentils ; and
gluten in wheat. To this same class belongs gelatin.
The chief office of the carbohydrates is to furnish energy
and maintain heat. They contain carbon, hydrogen, and
oxygen, and include foods containing starch and sugar.
Examples : vegetables, fruits, cereals, sugars, and gums.
The chief office of fats and oils is to furnish energy and
heat. Examples : butter, cream, fat of meat, fish, cereals,
nuts, and the berry of the olive-tree. Fats and carbohydrates
are stored as the adipose tissues of the body.
The chief office of mineral matter is to furnish the neces-
sary salts which are found in all animal and vegetable foods.
Examples : sodium chloride (common salt) ; carbonates, sul-
phates and phosphates of sodium, potassium, and magne-
sium ; besides calcium phosphates and iron.
Water constitutes about two-thirds the weight of the body,
and is in all tissues and fluids ; therefore its abundant use is
necessary. One of the greatest errors in diet is neglect to
take enough water ; while it is found in all animal and vege-
table food, the amount is insufficient.
Vitamines, growth-promoting substances, are essential
especially for children. They are found in milk, butter,
Qgg yolks, green leaves, etc.
COERECT PROPORTIONS OF FOOD
Age, weight, sex, occupation, climate, and season must
determine the diet of a person in normal condition.
Liquid food (milk or milk in ^preparation with the various
prepared foods on the market) should constitute the diet of
a child for the first eighteen months. After the teeth appear,
by which time ferments have been developed for the diges-
tion of starchy foods, entire wheat bread, baked potatoes,
cereals, meat broths, and occasionally boiled eggs may be
given. If mothers would use Dr. Johnson's Educators in
place of the various sweet crackers, children would be as
OOKREOT PROPORTIONS OP POOD 8
well pleased and better nourished; with a glass of milk
they form a supper suited to the needs of little ones, and ex-
perience has shown that children seldom tire of them. The
diet should be gradually increased by the addition of cooked
fruits, vegetables, and simple desserts ; the third or fourth
year fish and meat may be introduced, if given sparingly.
Always avoid salted meats, coarse vegetables (beets, carrots,
and turnips), cheese, fried food, pastry, rich desserts, con-
fections, condiments, tea, coffee, and iced water. For school
children the diet should be varied and abundant, constantly
bearing in mind that this is a period of great mental and
physical growth. Where children have broken down, sup-
posedly from over- work, the cause has often been traced to
impoverished diet. It must not be forgotten that diges-
tive processes go on so rapidly that the stomach is soon
emptied. Thanks to the institutor of the school luncheon-
counter !
The daily average ration of an adult requires
4)^ oz. protein 18 oz. starch
2 oz. fat 5 pints water
About one-third of the water is taken in our food, the
remainder as a beverage. To keep in health and do the
best mental and physical work, authorities agree that a
mixed diet is suited for temperate climates, although sound
arguments appear from the vegetarian. Women, even though
they do the same amount of work as men, as a rule require
less food. Brain workers should take their protein in a form
easily digested. In consideration of this fact, fish and eggs
form desirable substitutes for meat. The working man needs
quantity as well as quality, that the stomach may have some-
thing to act upon. Corned beef, cabbage, brown-bread,
and pastry, will not overtax his digestion. In old age the
digestive organs lessen in activity, and the diet should be
almost as simple as that of a child, increasing the amount
of carbohydrates and decreasing the amount of proteins
and fat. Many diseases which occur after middle life are
due to eating and drinking such foods as were indulged in
during vigorous manhood, i > . .
BOSTON OOOKmo-SCHOOL COOK BOOK
WATEK (H2O)
Water is a transparent, odorless, tasteless liquid. It is
derived from five sources, — rains, rivers, surface-water or
shallow wells, deep wells, and springs. Water is never
found pure in nature ; it is nearly pure when gathered in
an open fieM, after a heavy rainfall, or from springs. For
town and city supply, surface-water is furnished by some
adjacent pond or lake. Samples of such water are carefully
and frequently analyzed, to make sure that it is not polluted
with disease germs.
The hardness of water depends upon the amount of salts
of lime and magnesia which it contains. Soft water is free
from objectionable salts, and is preferable for household
purposes. Hard water may be softened by boiling, or by
the addition of a small amount of bicarbonate of soda
(NaHCOa).
Water freezes at a temperature of 32° F., boils at
212° F. ; when bubbles appear on the surface and burst,
the boiling-point is reached. In high altitudes water boils
at a lower temperature. From 32° to 65° F. water is termed
cold; from 60° to 92° F., tepid; 92° to 100° F., warm; over
that temperature, hot. Boiled water is freed from all organic
impurities, and salts of lime are precipitated; it does not
ferment, and is a valuable antiseptic. Hot water is more
stimulating than cold, and is of use taken on an empty
stomach, while at a temperature of from 60° to 95° F. it
is used as an emetic; 90° F. being the most favorable
temperature.
Distilled water is chemically pure and is always used for
medicinal purposes. It is flat and insipid to the taste, hav-
ing been deprived of its atmospheric gases.
There are many charged, carborated, and mineral spring
waters bottled and put on the market ; many of these are
used as agreeable table beverages. Examples : Soda Water,
Apollinaris, Poland, Seltzer, and Viohy. Some contain min-
erals of medicinal value. Examples : Lithia, saline, and
sulphur waters.
STiJKCE
SALTS
Of all salts found in the body, the most abundant and
valuable is sodium chloride (NaCl), common salt; ii exists
in all tissues, secretions, and fluids of the body, with the ex-
ception of enamel of the teeth. The amount found in food
is not always sufficient ; therefore salt is used as a condiment.
It assists digestion, inasmuch as it furnishes chlorine for
hydrochloric acid found in gastric juice.
Common salt is obtained from evaporation of spring and
sea water, also from mines. Our supply of salt obtained
by evaporation comes chiefly from Michigan and New York ;
mined salt from Louisiana and Kansas.
Salt is a great preservative ; advantage is taken of this in
salting meat and fish.
Other salts — lime, phosphorus, magnesia, potash, sul-
phur, and iron — are probably obtained in sufficient quantity
from food we eat and water we drink. In young children,
perfect formation of bones and teeth depends upon phos-
phorus and lime taken into the system ; these are found in
milk, green vegetables, fruit, cereals, meat, and fish.
STARCH (CeHioOg)
Starch is a white, glistening powder; it is largely distrib-
uted throughout the vegetable kingdom, being found most
abundantly in cereals and potatoes. Being a force-producer
and heat-giver it forms one of the most important foods.
Alone it cannot sustain life, but must be taken in combina-
tion with foods which build and repair tissues.
Test for Starch. A weak solution of iodine added to cold
cooked starch gives an intense blue color.
Starch is insoluble in cold water, and soluble to but a
small extent in boiling water. Cold water separates starch*
grains, boiling water causes them to swell and burst, thus
forming a paste.
St^ch subjected to dry heat is changed to dextririe
(CgHjoOs), British gum. Dextrine subjected to heat plua an
O BOSTON COOKING- SCHOOL COOK BOOK
acid or a ferment is changed to dextrose (CgHuOe). Dextrose
occurs in ripe fruit, honey, sweet wine, and as a manufactured
product. When grain is allowed to germinate for malting
purposes, starch is changed to dextrine and dextrose. In
fermentation, dextrose is changed to alcohol (CgHgHO) and
carbon dioxide (COg). Examples ; bread making, vinegar,
and distilled liquors.
Glycogen, animal starch, is found in many animal tis-
sues and in some fungi. Examples: in liver of meat and
oysters.
Raw starch is not digestible ; consequently all foods con-
taining starch should be subjected to boiling water or dry
heat, and thoroughly cooked. Starch is manufactured from
wheat, corn, and potatoes. Cornstarch is manufactured
from Indian corn. Arrowroot, the purest form of starch, is
obtained from two or three species of the Maranta plant,
which grows in the West Indies and other tropical countries.
Bermuda arrowroot is most highly esteemed. Tapioca is
starch obtained from tuberous roots of the bitter cassava,
native of South America. Sago is starch obtained from sago
palms, native of India.
SUGAR (Ci^Ha^On)
Sugar is a crystalline substance, differing from starch by
its sweet taste and solubility in cold water. As food, its
uses are the same as starch ; all starch must be converted
into sugar before it can be assimilated.
The principal kinds of sugar are : cane sugar or sucrose,
grape sugar or glucose (CeHigOg), milk sugar or lactose
(CiaHsaOii), and fruit sugar or levulose (CgHigOg).
Cane sugar is obtained from sugar cane, beets, and the .
palm and sugar-maple trees. Sugar cane is a grass sup-
posed to be native to Southern Asia, but now grown
throughout the tropics, a large amount coming from Cuba
and Louisiana ; it is the commonest of all, and in all
cases the manufacture is essentially the same. The prod-
ucts of manufacture are: molasses, syrup, brown sugar,
loaf, cut, granulated, powdered, and confectioners* sugar.
Brown sugar is cheapest, but is not so pure or sweet as whita
GUM, PECTOSE, AND CELLULOSE 7
grades ; powdered and confectioners' sugars are fine grades,
pulverized, and, although seeming less sweet to the taste, are
equally pure. Confectioners' sugar when applied to the tongue
will dissolve at once ; powdered sugar is a little granular.
Cane sugar when added to fruits, and allowed to cook far
some time, changes to grape sugar, losing one-third of its
sweetness ; therefore the reason for adding it when fruit is
nearly cooked. Cane sugar is of great preservative value,
hence its use in preserving fruits and milk; also, for the
preparation of syrups.
Three changes take place in the cooking of sugar ; first,
barley sugar ; second, caramel ; third, carbon.
Grape sugar is found in honey and all sweet fruits. It
appears on the outside of dried fruits, such as raisins, dates,
etc., and is only two-thirds as sweet as cane sugar. As a
manufactured product it is obtained from the starch of corn.
Milk sugar is obtained from the milk of mammalia, but
unlike cane sugar does not ferment.
Fruit sugar is obtained from sweet fruits, and is sold as
diabetin, is sweeter than cane sugar, and is principally used
by diabetic patients.
OUM, PECTOSE, AND CELLULOSE
These compounds found in food are closely allied to the
carbohydrates, but are neither starchy, saccharine, nor oily.
Gum exists in the juices of almost all plants, coming from
the stems, branches, and fruits. Examples : gum arable,
gum tragacanth, and mucilage. Pectose exists in the fleshy
pulp of unripe fruit; during the process of ripening it
changes to pectin ; by cooking, pectin is changed to pectosic
acid, and by longer cooking to pectic acid. Pectosic acid is
jelly-like when cold; pectic acid is jelly-like when hot or
cold. Cellulose constitutes the cell-walls of vegetable life ;
in very young vegetables it is possible that it can be acted
upon by the digestive ferments ; in older vegetables it be-
comes woody and completely indigestible."' The cellulose of
fruits, vegetables, and whole grains is of great service in the
elimination of waste matter, thus preventing constipation.
BOSTON COOKING-SCHOOL COOK BOOK
FATS AND OILS
Fats and oils are found in both the animal and vegetable
kingdom. Fats are solid ; oils are liquid ; they may be con-
verted into a liquid state by application of heat ; they contain
three substances, — stearin (solid), olein (liquid), palmit'm
(semi-solid). Suet is an example where stearin is found in
excess ; lard, where olien is in excess ; and butter, where pal-
mitin is in excess. Margarin is a mixture of stearin and
palmitin. The fatty acids are formed of stearin, olein,
and palmitin, with glycerine as the base. Examples : stearic,
palmitic, and oleic acid. Butyric acid is acid found in but-
ter. These are not sour to the taste, but are called acids on
account of their chemical composition.
Among fats cream and butter are of first importance as
foods, on account of their easy assimilation. Other exam-
ples are : the fat of meats, bone-marrow, suet (the best found
around the loin and kidneys of the beef creature), cocoanut
butter, butterine, and oleomargarine. The principal animal
oils are cod-liver oil and oil found in the yolk of egg ; princi-
pal vegetable oils are olive, cottonseed, poppy, and cocoanut
oils, peanut oil, and oils in various nuts. Butterine and
oleomargarine, which must be labelled as such, if of good
quality, are nutritious, inexpensive fats to be used in place
of creamery butter. Among other fats used for cooking
purposes, lard, crisco, and cottolene are the most popular.
OUs are divided into two classes, essential amdj^a^ed. Es-
sential oils are volatile and soluble in alcohol. Examples :
clove, rose, nutmeg, and violet. Fixed oils are non-volatile
and soluble in ether, oil, or turpentine. Examples : cotton-
seed, peanut and corn oil.
Fats may be heated to a high temperature, as considered
in cookery they have no boiling-point. When appearing to
boil, it is evident water has been added, and the temperature
lowered to that of boiling water, 212° F.
"MTT.T^
UILE
COMPOSITION
Protein, 3.5% Mineral matter, .75%
Fat, 4% Water, 87.25%
Lactose, 4.75%
The value of milk as a food is obvious from the fact that
it constitutes the natural food of all young mammalia during
the period of their most rapid growth. Milk should consti-
tute the principal protein food of children. It is rich in
calcium (which is necessary for the' building of bones) and
vitamines (growth-promoting substances). Adults as well
as children should be furnished a liberal milk supply. A
quart for each child and a pint for each adult, daily, is a
desirable allowance. Hot milk is often given to produce
sleep.
When milk is allowed to stand for a few hours, the globules
of fat, which have been held in suspension throughout the
liquid, rise to the top in the form of cream; this is due to
their lower specific gravity.
The difference in quality of milk depends chiefly on the
quantity of fat therein : casein, lactose, and mineral matter
being nearly constant, water varying but little unless milk
is adulterated.
"Why Milk Sours. A germ found floating in the air at-
tacks a portion of the lactose in the milk, converting it into
lactic acid; this, in turn, acts upon the casein (protein) and
precipitates it, producing what is known as curd and whey.
Whey contains water, salts, and some sugar.
Milk is preserved by sterilization, pasteurization, and evap-
oration. Fresh condensed milk, a form of evaporized milk,
is sometimes sold in bulk, and is preferred by many to serve
with coif ee. Various brands of condensed milk and cream are
on the market in tin cans, hermetically sealed. Examples :
Nestle's Swiss Condensed Milk, Eagle Condensed Milk, Daisy
Condensed Milk, Highland Evaporated Cream, Borden's Peer-
less Evaporated Cream. Malted milk — evaporized milk in
10 BOSTON COOKING-SCHOOL COOK BOOK
combination with extracts of malted barley and wheat — is
used to a considerable extent ; it is sold in the form of powder.
Thin, or strawberry, and thick cream may be obtained
from almost all creameries. Devonshire, or clotted cream,
is cream which has been removed from milk allowed to heat
slowly to a temperature of about 150° F.
In feeding infants with milk, sterilization or pasteurization
is recommended only to avoid danger of infectious germs.
By this process milk can be kept for many days, and
transported if necessary. To prevent acidity of the stomach,
add from one to two teaspoonfuls of lime water to each
half-pint of milk. Lime water may be bought at any
druggist's, or easily prepared at home.
Lime "Water. Pour two quarts boiling water over an inch
cube unslacked lime; stir thoroughly and stand over night;
in the morning pour off the liquid that is clear, and bottle for
use. Keep in a cool place.
BUTTER
COMPOSITION
Fat, 83% Ash, 3%
Water, 13% Protein, 1%
U. S. Dept. Agriculture,
Butter of commerce is made from cream of cow's milk.
The quality depends upon the breed of cow, manner of, and
care in, feeding. Milk from Jersey and Guernsey cows yields
the largest amount of butter.
Butter should be kept in a cool place and well covered^
otherwise it is liable to become rancid; this is due to the
albuminous constituents of the milk, acting as a ferment,
setting free the fatty acids. First-quality butter should
be used; this does not include pat butter or fancy grades.
Poor butter has not been as thoroughly worked during man-
ufacture, consequently more casein remains ; therefore it is
more apt to become rancid. Fresh butter spoils quickly;
salt acts as a preservative. Butter which has become rancid
by too long keeping may be greatly improved by melting,
CHEESE 11
heating, and quickly chilling with ice-water. The butter wilj
rise to the top, and may be easily removed.
Where butter cannot be afforded, there are several products
on the market which have the same chemical composition as
butter, and are equally wholesome. Examples: butterine
and oleomargarine.
Buttermilk is liquid remaining after butter ** has come."
When taken fresh, it makes a wholesome beverage.
COMPOSITION
Protein, 31.23% Water, 30.17%
Fat, 34.39% Mineral matter, 4.31%
Cheese is the solid part of sweet milk obtained by heating
milk and coagulating it by means of rennet or an acid. Ren-
net is an infusion made from prepared inner membrane of
the fourth stomach of the calf. The curd is salted and sub-
jected to pressure. Cheese is made from skim milk, milk plus
cream, or cream. Cheese is kept for a longer or shorter
time, according to the kind, that fermentation or decompo-
sition may take place. This is called ripening. Some cream
cheeses are not allowed to ripen. Milk from Jersey and
Guernsey cows yields the largest amount of cheese.
Cheese is very valuable food ; being rich in protein, it
may be used as a substitute for meat. A pound of cheese
is equal in protein to two pounds of beef. Cheese in the raw
state is diflScult of digestion. This is somewhat overcome
by cooking and adding a small amount of bicarbonate of
soda. A small piece of rich cheese is often eaten to assist
digestion.
The various brands of cheese take their names from the
places where made. Many foreign ones are now well imi-
tated in this country. The favorite kinds of skim-milk
cheese are: Edam, Gruyere, and Parmesan. Parmesan is
very hard and used principally for grating. The holes in
Gruyere are due to aeration.
The favorite kinds of milk cheese are : Gloucester, Che-
12 BOSTON COOKING-SCHOOL COOK BOOK
shire, Cheddar, and Gorgonzola ; Milk and Cream cheese :
Stilton and Double Gloucester; Cream cheese: Brie, Neuf-
chatel, and Camembert.
FRUITS
The varieties of fruits consumed are numerous, and their
uses important. They are chiefly valuable for their sugar,
acids, and salts, and are cooling, refreshing, and stimulating.
They act as a tonic, and assist in purifying the blood. Many
contain a jelly-like substance, called pectin, and several con-
tain starch, which during the ripening process is converted
into glucose. Bananas, dates, figs, prunes, and grapes,
owing to their large amount of sugar, are the most nutritious.
Melons, oranges, lemons, and grapes contain the largest
amount of water. Apples, lemons, and oranges are valuable
for their potash salts, and oranges and lemons especially
valuable for their citric acid. It is of importance to those
who are obliged to exclude much sugar from their dietary,
to know that plums, peaches, apricots, and raspberries have
less sugar than other fruits ; apples, sweet cherries, grapes,
and pears contain the largest amount. Apples are obtain-
able nearly all the year, and on account of their variety,
cheapness, and abundance, are termed queen of fruits.
Thoroughly ripe fruits should be freely indulged in, and
to many are more acceptable than desserts prepared in the
kitchen. If possible, fruits should always appear on the
breakfast-table. In cases where uncooked fruit cannot be
freely eaten, many kinds may be cooked and prove valuable.
Never eat unripe fruit, or that which is beginning to decay.
Fruits should be wiped or rinsed before serving. -
VEGETABLE ACIDS, AND WHERE FOUND
The principal vegetable acids are :
I. Acetic (HC2H3O2), found in wine and vinegar.
II. Tartaric (H2C4H4O6), found in grapes, pineapples,
and tamarinds.
III. Malic, much like tartaric, found in apples, pears,
peaches, apricots, gooseberries, and currants.
CONDIMENTS IS
IV. Citric (HsCcHbOt), found in lemons, oranges, limes,
and citron.
V. Oxalic (H2C2O4), found in rhubarb and sorrel.
To these may be added tannic acid, obtained from gall
nuts. Some fruits contain two or more acids. Malic and
citric are found in strawberries, raspberries, gooseberries,
and cherries ; malic, citric, and oxalic in cranberries.
CONDIMENTS
Condiments are not classed among foods, but are known
as food adjuncts. They are used to stimulate the appetite
by adding flavor to food. Among the most important are
salt, spices, and various flavorings. Salt, according to some
authorities, is called a food, being necessary to life.
Black pepper is ground peppercorns. Peppercorns are
the dried berries of Pipor nigrum^ grown in the West Indies,
Sumatra, and other eastern countries.
"White pepper is made from the same berry, the outer husk
being removed before grinding. It is less irritating than
black pepper to the coating of the stomach.
Cayenne pepper is the powdered pod of Capsicum grown
on the eastern coast of Africa and in Zanzibar.
Mustard is the ground seed of two species of the Brassica.
Brassica alba yields white mustard seeds ; Brassica nigra^
black mustard seeds. Both species are grown in Europe and
America.
Ginger is the pulverized dried root of Zanzibar officinale^
grown in Jamaica, China, and India. Commercially speak'
ing, there are three grades, — Jamaica, best and strongest ;
Cochin, and African.
Cinnamqn is the ground inner bark of Cinnamomum zey-
lanicum^ principally grown in Ceylon. The cinnamon of
commerce (cassia) is the powdered bark of different species
of the same shrub, which is principally grown in China, and
called Chinese cinnamon. It is cheaper than true cinnamon.
Clove is the ground flower buds of Caryophyllus aromati-
cus, native to the Moluccas or" Spice Islands, but now grown
frincipally in Zanzibar, Pemba, and the West Indies.
14 BOSTON COOKING-SCHOOL COOK BOOK
Pimento (commonly called allspice) is the ground fruit of
Eugenia pimenta^ grown in Jamaica and the West Indies.
Nutmeg is the kernel of the fruit of the Myristica fra-
grans, grown in Banda Islands.
Mace. The fibrous network which envelops the nutmeg
seed constitutes the mace of commerce.
Vinegar is made from apple cider, malt, and wine, and is
the product of fermentation. It is a great preservative ;
hence its use in the making of pickles, sauces, and other
condiments. The amount of acetic acid in vinegar varies
from two to seven per cent.
Capers are flower buds of Capparis spinosa^ grown in
countries bordering the Mediterranean. They are preserved
in vinegar, and bottled for exportation.
Horse-radish is the root of CocMiaria armoracia, — a plant
native to Europe, but now grown in our own country. It is
generally grated, mixed with vinegar, and bottled.
PLAVORING EXTRACTS
Many flavoring extracts are on the market. Examples:
almond, vanilla, lemon, orange, peach, and rose. These
are made from the flower, fruit, or seed from which they are
named. Strawberry, pineapple, and banana extracts are
obtained from the fruits themselves or manufactured from
chemicals.
'-^
Measuring cups and teaspoons and tablespoons illustrating
THE measuring OF DRY INGREDIENTS, BUTTER, AND LIQUIDS.
Page 25.
The Whipping of heavy and thin Cream. — Page 425.
COOKERY ^5
CHAPTER II
COOKERY
COOKERY is the art of preparing food for the nourish-
ment of the body.
Prehistoric man may have lived on uncooked foods, but
there are no savage races to-day who do not practise cookery
in some way, however crude. Progress in civilization has
been accompanied by progress in cookery.
Much time has been given in the last few years to the
study of foods, their necessary proportions, and manner of
cooking them. Educators have been shown by scientists
that this knowledge should be disseminated; as a result,
' ' Cookery " is found in the curriculum of public schools of
many of our towns and cities.
Food is cooked to develop new flavors, to make it more
palatable and digestible, and to destroy micro-organisms.
For cooking there are three essentials (besides the material
to be cooked), — heat, air, and moisture.
Heat is molecular motion, and is produced by combustion.
Air is composed of oxygen, nitrogen, and argon, and
surrounds everything. Combustion cannot take place with-
out it, the oxygen of the air being the only supporter of
combustion.
Moisture, in the form of water, either found in the food
or added to it.
The combined effect of heat and moisture swells and
bursts starch-grains; hardens albumen in eggs, fish, and
meat; softens fibrous portions of meat, and cellulose of
vegetables.
Heat is generated for cookery by employing kerosene oil,
wood, coal, charcoal, coke, gas, alcohol, or electricity.
16 BOSTON COOKING-SCHOOL COOK BOOK
Among fuels, kerosene oil is the cheapest ; gas gives the
greatest amount of heat in the shortest time. Soft woody
like pine, on account of its coarse fibre, burns quickly;
therefore makes the best kindling. Hard woocU like oak
arid ash, having the fibres closely packed, burns slowly, and
is used in addition to pine wood for kindling coal. Where
only wood is used as a fuel, it is principally hard wood.
Charcoal for fuel is produced by the smothered combus-
tion of wood. It gives an intense, even heat, therefore makes
a good broiling fire. Its use for kindling is not infrequent.
There are two kinds of coal: Anthracite, or hard coal.
Examples : Hard and free-burning White Ash, Shamokin,
and Franklin. Nut is any kind of hard coal obtained from
screenings. Bituminous, or soft coal. Example : cannel
coal.
Coke is the solid product of carbonized coal, and bears
the same relation to coal that charcoal bears to wood.
Alcohol is employed as fuel when the chafing-dish is used.
FIRE
Fire for cookery is confined in a stove or range, so that
heat may be utilized and regulated. Flame-heat is obtained
from kerosene, gas, or alcohol, as used in oil-stoves, gas-
stoves or gas-ranges, and chafing-dishes.
A cooking-stove is a large iron box set on legs. It has a
fire-box in the front, the sides of which are lined with fire-
proof material similar to that of which bricks are made.
The bottom is furnished with a movable iron grate. Under-
neath the fire-box is a space which extends from the grate to
a pan for receiving ashes. At the back of fire-box is a com-
partment called the oven, accessible on each side of the stove
by a door. Between the oven and the top of the stove is a
space for the circulation of air.
Stoves are connected with chimney-flues by means of a
stovepipe, and have dampers to regulate the supply of air
and heat, and as an outlet for smoke and gases.
The damper below i:he fire-box is known as the front
damper, by means of which the air supply ig regulated, thuA
HOW TO BtriLD A FIRE 17
The oven is heated by a circulation of hot air. This is
accomplished by closing the oven-damper, which is situated
near the oven. When this damper is left open, the hot air
rushes up the chimney. The damper near the chimney is
known as the chimney-damper. When open it gives a free
outlet for the escape of smoke and gas. When partially
closed, as is usually the case in most ranges, except when
the fire is started, it serves as a saver of heat. There is
also a check, which, when open, cools the fire and saves heat,
but should always be closed except when used for this
purpose.
Stoves are but seldom used, portable ranges having taken
their places.
A portable range is a cooking-stove with one oven door ;
it often has an under oven, of use for warming dishes and
keeping food hot.
A gas range is growing in popularity. Coal-range com-
panies recognizing their value have put on the market com-
bination ranges for the use of gas as well as coal. The gas
companies, who furnish the fuel, send out demonstrators
upon request who teach their use.
An electric range is desirable where electricity is inexpen-
sive or cost need not be considered.
A fireless cooker has many devotees. It is especially
adapted to use in conjunction with a gas range for foods
that require long, slow cooking.
HOW TO BUILD A FIRE
Before starting to build a fire, free the grate from ashes.
To do this, put on covers, close front and back dampers,
and open oven-damper ; turn grate, and ashes will fall into
the ash receiver. If these rules are not followed, ashes will
fly over the room. Turn grate back into place, remove the
covers over fire-box, and cover grate with pieces of paper
(twisted in centre and left loose at the ends). Cover paper
with small sticks, or pieces of pine wood, being sure that
the wood reaches the ends of fire-box, and so arranged that
it will admit air. Over pine wood arrange hard woodj
18 BOSTON COOKING-SCHOOL COOK BOOK
then sprinkle with two shovelfuls of coal. Put on covers,
open closed dampers, strike a match, — sufficient friction is
formed to burn the phosphorus, this in turn lights the sul-
phur, and the sulphur the wood, — then apply the lighted
match under the grate, and you have a fire.
Now blacken the stove. Begin at front of range, and
work towards the back; as the iron heats, a good polish
may be obtained. When the wood is thoroughly kindled,
add more coal. A blue flame will soon appear, which is the
gas (CO) in the coal burning to carbon dioxide (€02)5 when
the blue flame changes to a white flame ; then the oven-
damper should be closed. In a few moments the front
damper may be nearly closed, leaving space to admit suffi-
cient oxygen to feed the fire. It is sometimes forgotten that
oxygen is necessary to keep a fire burning. As soon as the
coal is well ignited, half close the chimney-damper, unless
the draft be very poor.
Never allow the fire-box to be more than three-fourths
filled. When full, the draft is checked, a larger amount of
fuel is consumed, and much heat is lost. This is a point
that should be impressed on the mind of the cook.
Ashes must be removed and sifted daily ; pick over and
save good coals, — which are known as cinders, — throwing
out useless pieces, known as clinkers.
If a fire is used constantly during the day, replenish coal
frequently, but in small quantities. If for any length of
time the fire is not needed, open check, the dampers being
closed ; when again wanted for use, close check, open front
damper, and with a poker rake out ashes from under fire,
and wait for fire to burn brightly before adding new coal.
Coal when red hot has parted with most of its heat.
Some refuse to believe this, and insist upon keeping dampers
open until most of the heat has escaped into the chimney.
To keep a fire over night, remove the ashes from under the
fire, put on enough coal to fill the box, close the dampers,
and lift the back covers enough to admit air. This is better
than lifting the covers over the fire-box and prevents poison-
ous gases entering the room.
WAYS OF COOKING 19
WAYS OF COOKING
The principal ways of cooking are boiling, broiling,
stewing, roasting, baking, frying, sauteing, braising, and
fricasseeing. i
Boiling is cooking in boiling water. Solid food so cooked
is called boiled food, though literally this expression is in-
correct. Examples : boiled eggs, potatoes, mutton, etc.
Water boils at 212° F. (sea level), and simmers at 185° F.
Slowly boiling water has the same temperature as rapidly
boiling water, consequently is able to do the same work, —
a fact often forgotten by the cook, who is too apt " to wood "
the fire that water may boil vigorously.
Watery vapor and steam pass off from* boiling water.
Steam is invisible ; watery vapor is visible, and is often mis-
called steam. Cooking utensils commonly used permit the
escape of watery vapor and steam ; thereby much heat is lost
if food is cooked in rapidly boiling water.
Water is boiled for two purposes : first, cooking of itself
to destroy organic impurities ; second, for cooking foods.
Boiling water toughens and hardens albumen in eggs;
toughens fibrin and dissolves tissues in meat ; bursts starch-
grains and softens cellulose in cereals and vegetables. Milk
should never be allowed to boil. At boiling temperature
(214° F.) the casein is slightly hardened, and the fat is ren-
dered more diflScult of digestion. Milk heated over boiling
water, as in a double boiler, is called scalded milk, and
reaches a temperature of 196° F. When foods are cooked
over hot water the process is called steaming.
Stewing is cooking in a small amount of hot water for a
long time at low temperature ; it is the most economical way
of cooking meats, as all nutriment is retained, and the
ordinary way of cooking cheaper cuts. Thus fibre and con-
nective tissues are softened, and the whole is made tender
and palatable.
Broiling is cooking over or in front of a clear fire. The
food to be cooked is usually placed in a greased broiler or on
a gridiron held near the coals, turned often at first to sear
20 BOSTON COOKING-SCHOOL COOK BOOK
the outside, — thus preventing escape of inner juices, —
afterwards turned occasionally. Tender meats and fish may
be cooked in this way. The flavor obtained by broiling is
particularly fine ; there is, however, a greater loss of weight
in this than in any other way of cooking, as the food thus
cooked is exposed to free circulation of air. When coal is
not used, or a fire is not in condition for broiling, a plan for
pan broiling has been adopted. This is done by placing food
to be cooked in a hissing hot frying-pan, turning often as in
broiling.
Roasting is cooking before a clear fire, with a reflector to
concentrate the heat. Heat is applied in the same way as
for broiling, the difference being that the meat for roasting
is placed on a spit and allowed to revolve, thicker pieces
alway being employed. Tin-kitchens are now but seldom
used. Meats cooked in a range oven, though really baked,
are said to be roasted. Meats so cooked are pleasing to the
sight and agreeable to the palate, although, according to
Edward Atkinson, not so easily digested as when cooked at
a lower temperature in the Aladdin oven.
Baking is cooking in a range oven.
Prying is cooking by means of immersion in deep fat
raised to a temperature of 350° to 400° F. For frying pur-
poses olive oil, lard, beef drippings, cottolene, coto suet, and
cocoanut butter are used. A combination of two-thirds lard
and one-third beef suet (tried out and clarified) is better than
lard alone. Cottolene, coto suet, and cocoanut butter are
economical, inasmuch as they may be heated to a high tem-
perature without discoloring, therefore may be used for a
larger number of fryings. Cod fat obtained from beef is
often used by chefs for frying.
Great care should be taken in frying that fat is of the
right temperature; otherwise food so cooked will absorb
fat.
Nearly all foods which do not contain eggs are dipped
in flour or crumbs, egg, and crumbs, before frying. The in-
tense heat of fat hardens the albumen, thus forming a coating
which prevents food from " soaking fat."
When meat or fish is to be fried, it should be kept in a
WAYS OP COOKING 21
warm room for some time previous to cooking, and wiped
as dry as possible. If cold, it decreases the temperature
of the fat to such extent that a coating is not formed
quickly enough to prevent fat from penetrating the food.
The ebullition of fat is due to water found in food to be
cooked.
Great care must be taken that too much is not put into
the fat at one time, not only because it lowers the tem-
perature of the fat, but because it causes it to bubble and
go over the sides of the kettle. It is not fat that boils, but
water which fat has received from food.
All fried food on removal from fat should be drained on
brown paper.
Rules for Testing Fat for Prying. 1. When the fat
begins to smoke, drop in an inch cube of bread from soft
part of loaf, and if in forty seconds it is golden brown, the
fat is then of right temperature for frying any cooked
mixture.
2. Use same test for uncooked mixtures, allowing one
minute for bread to brown.
Many kinds of food may be fried in the same fat ; new
fat should be used for batter and dough mixtures, potatoes,
and fishballs ; after these, fish, meat, and croquettes. Fat
should be fr^uently clarified.
To Clarify Fat. Melt fat, add raw potato cut in quarter-
inch slices, and allow fat to heat gradually ; when fat ceases
to bubble and potatoes are well browned, strain through
double cheesecloth, placed over wire strainer, into a pan.
The potato absorbs any odors or gases, and collects to itself
some of the sediment, remainder settling to bottom of
kettle.
When small amount of fat is to be clarified, add to cold
fat boiling water, stir vigorously, and set aside to cool ; the
fat will form a cake on top, which may be easily removed ;
on bottom of the cake will be found sediment, which may be
readily scraped off with a knife.
Remnants of fat, either cooked or uncooked, should be
saved and tried out, and when necessary clarified.
Fat from beef, poultry, chicken, and pork, may be used
22 BOSTON COOKING-SCHOOL COOK BOOK
for shortening or frying purposes; fat from mutton and
smoked meats may be used for making hard and soft soap ;
fat removed from soup stock, the water in which corned
beef has been cooked, and drippings from roast beef, may
be tried out, clarified, and used for shortening or frying
purposes.
To Try out Pat. Cut in small pieces and melt in top of
a double boiler; in this way it will require less watching
than if placed in kettle on the back of range. Leaf lard
is tried out in the same way; in cutting the leaf, remove
membrane. After straining lard, that which remains may
be salted, pressed, and eaten as a relish, and is called
scraps.
Saut^ing is frying in a small quantity of fat. Food so
cooked is much more difficult of digestion than when fried
in deep fat ; it is impossible to cook in this way without the
food absorbing fat. A frying-pan or griddle is used; the
food is cooked on one side, then turned, and cooked on
the other.
Braising is stewing and baking (meat). Meat to be
braised is frequently first sauted to prevent escape of much
juice in the gravy. The meat is placed in a pan with a small
quantity of stock or water, vegetables (carrot, turnip, celery,
and union) cut in pieces, salt, pepper, and sweet terbs. The
pan should have a tight-fitting cover. Meat so prepared
should be cooked in an oven at low uniform temperature for
a long time. This is an economical way of cooking, and the
only way besides stewing or boiling of making a large piece
of tough meat palatable and digestible.
Pricasseeing is sauteing and serving with a sauce. Ten-
der meat is fricasseed without previous cooking ; less tender
meat requires cooking in hot water before fricasseeing'.
Although veal is obtained from a young creature, it requires
long cooking; it is usually sauted, and then cooked in a
sauce at low temperature for a long time.
WAYS OP PBBPABING FOOD FOB COOKING 23
VARIOTTS WAYS OF PREPARING FOOD FOR
COOKING
Egging and Crumbing. Use for crumbing dried bread
crumbs which have been rolled and sifted, or soft stale
bread broken in pieces and forced through a colander. An
ingenious machine on the market, *' The Bread Crumber,"
does this work. Egg used for crumbing should be broken
into a shallow plate and beaten with a silver fork to blend
yolk and white; dilute each egg with two tablespoons
water. The crumbs should be taken on a board ; food to be
fried should be first rolled in crumbs (care being taken that
all parts are covered with crumbs), then dipped in egg
mixture (equal care being taken to cover all parts), then
rolled in crumbs, again ; after the last crumbing remove food
to a place on the board where there are no crumbs, and
shake off some of the outer ones which make coating too
thick. A broad-bladed knife with short handle — the Teller
knife — is the most convenient utensil for lifting food to be
crumbed from egg mixture. Small scallops, oysters, and
crabs are more easily crumbed by putting crumbs and fish
in paper and shaking paper until the fish is covered with
crumbs. The object of first crumbing is to dry the surface
that egg may cling to it ; and where a thin coating is desired
flour is often used in place of crumbs.
Larding is introducing small pieces of fat salt pork or
bacon through the surface of uncooked meat. The flavor
of lean and dry meat is much improved by larding ; tender-
loin of beef (fillet), grouse, partridge, pigeon, and liver are
often prepared in this way. Pig pork being firm, is best
for larding. Pork should be kept in a cold place that it may
be well chilled. Remove rind and use the part of pork
which lies between rind and vein. With sharp knife (which
is sure to make a clean cut) remove slices a little less than
one-fourth inch thick ; cut the slices into strips a little less
than one-fourth inch wide ; these strips should be two and
one-fourth inches long, and are called lardoons. Lardoons
for small birds — quail, for example — should be cut smaller
24 BOSTON COOKING-SCHOOL COOK BOOK
and not quite so long. To lard, insert one end of lardoon
into larding-needle, hold needle firmly, and with pointed end
take up a stitch one-third inch deep and three-fourths inch
wide ; draw needle through, care being taken that lardoon is
left in meat and its ends project to equal lengths. Arrange
lardoons in parallel rows, one inch apart, stitches in the
alternate rows being directly underneath each other. Lard
the upper surface of cuts of meat with the grain, never
across it. In birds, insert lardoons at right angles to breast-
bone on either side. When large lardoons are forced
through meat from surface to surface, the process is called
daubing. Example: Beef a la mode. Thin slices of fat
salt pork placed over meat may be substituted for larding,
but flavor is not the same as when pork is drawn through
flesh, and the dish is far less sightly.
Boning is removing bones from meat or- fish, leaving the
flesh nearly in its original shape. For boning, a small
sharp knife with pointed blade is essential. Legs of mutton
and veal and loins of beef may be ordered boned at market,
no extra charge being made.
Whoever wishes to learn how to bone should first be
taught boning of a small bird ; when this is accomplished,
larger birds, chickens, and turkeys may easily be done,
the processes varying but little. In large birds tendons
are drawn from legs, and the wings are left on and boned.
How to Bone a Bird
In buying birds for boning, select those which have been
fresh killed, dry picked, and not drawn. Singe, remove
pinfeathers, head, and feet, and cut off wings close to body
in small birds. Lay bird on a board, breast down.
Begin at neck and with sharp knife cut through the
skin the entire length of body. Scrape the flesh from back-
bone until end of one shoulder-blade is found ; scrape flesh
from shoulder-blade and continue around wing-joint, cutting
through tendinous portions which are encountered; then
bone other side. Scrape skin from backbone the entire
length of body, working across the ribs. Free wishbone
and collar-bones, at same time removing- crop and windpipe ;
HOW TO MEASURE 25
continue down breastbone, particular care being taken not
to break the skin as it lies very near bone, or to cut the
delicate membranes which enclose entrails. Scrape flesh
from second joints and drumsticks, laying it back and
drawing off as a glove may be drawn from the hand.
Withdraw carcass and put flesh back in its original shape.
In large birds where wings are boned, scrape flesh to middle
joint, where bone should be broken, leaving bone at tip end
to assist in presers^ing shape.
Ho-w to Measure
Correct measurements are absolutely necessary to insure
the best results. Good judgment, with experience, has
taught some to measure by sight; but the majority need
definite guides.
Tin, granite-ware, and glass measuring-cups, divided in
quarters or thirds, holding one half-pint, and tea and table
spoons of regulation sizes, — which may be bought at any
store where kitchen furnishings are sold, — and a case knife,
are essentials for correct measurement. Mixing-spoons,
which are little larger than tablespoons, should not be con-
founded with the latter.
Measuring Ingredients. Flour, meal, powdered and con-
fectioners' sugar, and soda should be sifted before measur-
ing. Mustard and baking-powder, from standing in boxes,
settle, therefore should be stirred to lighten; salt frequently
lumps, and these lumps should be broken. A cupful is meas-
ured level. To measure a cupful, put in the ingredient by
spoonfuls or from a scoop, round slightly, and level with
a case knife, care being taken not to shake the cup. A
tablespoonful is measured level. A teaspoonful is measured
level.
To measure tea or table spoonfuls, dip the spoon in the
ingredient, fill, lift, and level with a knife, the sharp edge
of knife being toward tip of spoon. Divide with knife
lengthwise of spoon, for a half-spoonful; divide halves
crosswise for quarters, and quarters crosswise for eighths.
Less than one-eighth of a teaspoonful is considered a few
graini.
26 BOSTON COOKING-SCHOOL COOK BOOK
Measuring Idqiiids. A cupful of liquid is all the cup will
hold.
A tea or table spoonful is all the spoon will hold.
Measuring Butter, Lard, etc. To measure butter, lard,
and other solid fats, pack solidly into cup or spoon, and
level with a knife.
When dr^ ingredients, liquids, and fats are called for
in the same recipe, measure in the order given, thereby
using but one cup.
Ho-w to Combine Ingredients
Next to measuring comes care in combining, — a fact
not always recognized by the inexperienced. Three ways
are considered, — stirring, beating, and cutting and folding.
To stir, mix by using circular motion, widening the circles
until all is blended. Stirring is the motion ordinarily em-
ployed in all cookery, alone or in combination with beating.
To beat, turn ingredient or ingredients over and over,
continually bringing the under part to the surface, thus
allowing the utensil used for beating to be constantly
brought in contact with bottom of the dish and throughout
the mixture.
To cut and fold, introduce one ingredient into another
ingredient or mixture by two motions : with a spoon, a
repeated vertical downward motion, known as cutting ; and
a turning over and over of mixture, allowing bowl of spoon
each time to come in contact with bottom of dish, is
called folding. These repeated motions are alternated until
thorough blending is accomplished.
By stirring, ingredients are mixed; by heating^ a large
amount of air is inclosed ; by cutting aiid folding j air already
introduced is prevented from escaping.
"Ways of Preserving
1. By Freezing. Foods which spoil readily are frozen
for transportation, and must be kept packed in ice until
used. Examples : Fish and poultry.
2. By Refrigeration. Foods so preserved are kept in
cold storage. The cooling is accomplished by means of
TABLE OF MEASURES AND WEIGHTS 27
ice, or by a machine where compressed gas is cooled and
then permitted to expand. Examples : meat, milk, butter,
eggs, etc.
3. By Canning. Which is preserving in air-tight glass
jars, or tin cans hermetically sealed. When fruit is canned,
sugar is usually added.
4. By Sugar. Examples : fruit-juices and condensed
milk.
5. By Exclusion of Air. Foods are preserved by ex-
clusion of air in other ways than canning. Examples:
grapes in bran, eggs in lime water, etc.
6. By Drying. Drying consists in evaporation of nearly
all moisture, and is generally combined with salting, except
in vegetables and fruits.
7. By Evaporation. There are examples where con-
siderable moisture remains, though much is driven off.
Example : beef extract.
8. By Salting. There are two kinds of salting, — dry,
and corning or salting in brine. Examples : salt codfish,
beef, pork, tripe, etc.
9. By Smoking. Some foods, after being salted, are
hung in a closed room for several hours, where hickory
wood is allowed to smother. Examples; ham, beef, and
fish.
10. By Pickling. Vinegar, to which salt is added, and
sometimes sugar and spices, is scalded; and cucumbers,
onions, and various kinds of fruit are allowed to remain
in it.
11. By Oil. Examples : sardines, anchovies, etc.
12. By Antiseptics. The least wholesome way is by
the use of antiseptics. Borax and salicylic acid, when
employed, should be used sparingly.
TABLE OF MEASURES AND WEIGHTS
2 cups butter (packed solidly) . . • . • =1 pound
4 " flour (pastry) =1 "
2 " granulated augar —1 "
2% " powdered " *= 1 "
^% " confectioners' sugar ■■ 1 "
2% " brown sugar .,...,«»«! **
28 BOSTON COOKING-SCHOOL COOK BOOK
2% " oatmeal =1 "
4% " rolled oats = 1 «
2% " granulated corn meal =1 "
4}i « rye meal =1 «
1% « rice =1 "
43^ « Graham flour . = 1 <*
3% " entire wheat flour =1 «
43^ « coffee =1 "
2 " finely chopped meat =1 "
9 large eggs =1 pound
1 square Baker's chocolate =1 ounce
3^ cup almonds blanched and chopped . . == 1 "
A few grains is less than one-eighth teaspoon.
3 teaspoons =1 tablespoon
16 tablespoons *....=! cup
2 tablespoons butter =1 ounce
4 tablespoons flour =1 ounce
TIME-TABLES FOR COOKING
Boiling
Articles Time
Hours Minutes
CofEee 1 to 3
Eggs, soft cooked 6 to 8
" hard *' 35 to 45
Mutton, leg 2 to 3
Ham, weight 12 to 11 lbs 4 to 5
Corned Beef or Tongue 3 to 4
Turkey, weight 9 lbs 2 to 3
Fowl, " 4 to 5 lbs 2 to 3
Chicken, '* 3 lbs 1 to 1)^
Lobster 25 to 30
Cod and Haddock, weight 3 to 5 lbs 20 to 30
Halibut, thick piece, " 2 to 3 lbs 30
Bluefish and Bass, " 4 to 5 lbs. 40 to 45
Salmon, weight 2 to 3 lbs 30 to 35
Small Fish 6 to 10
Potatoes, white 20 to 30
" sweet 15 to 25
Asparagus 20 to 30
Peas 20totJ0
String Beans 1 to 2>^
Lima aad other Shell Beans . . r » . . 1 to 1>^
TIME-TABLES EOR COOKlKa 29
Articles Time
Hours Minutes
Beets, young 45
" old 3 to 4
Cabbage 35 to 60
Oyster Plant 45 to 60
Turnips 30 to 45
Onions 45 to 60
Parsnips 30 to 45
Spinach 25 to 30
Green Corn 12 to 20
Cauliflower 20 to 25
Brussels Sprouts 15 to 20
Tomatoes, stewed 15 to 20
Rice 20 to 25
Macaroni 20 to 30
Broiling
Steak, one inch thick 4to6
" one and one-half inches thick 8 to 10
Lamb or Mutton Chops 6 to 8
" " *' in paper cases 10
Quails or Squabs 8
" " in paper cases 10 to 12
Chickens 20
Shad, Bluefish, and Whitefish . . 15 to 20
Slices of Fish, Halibut, Salmon, and Swordfish . . . . 12 to 15
Small, thin Fish 5to8
Liver and Tripe . 4 to 5
Baking
Bread (white loaf) 45 to 60
" (Graham loaf) 35 to 45
" (sticks) 10 to 15
Biscuits or Rolls (raised) 12 to 20
*' (baking-powder) 12 to 15
Gems 25 to 30
Muffins (raised) 30
" (baking-powder) 20 to 25
Corn Cake (thin) 15 to 20
" (thick) . 30 to 35
Gingerbread 20 to 30
Cookies 6 to 10
Sponge Cake 45 to 60
30 BOSTON COOKING-SCHOOL COOK BOOK
Articles Time
Hours Minutes
Cake (layer) 20 to 30
" (loaf) 40 to 60
*' (pound) . . „ 11^ to 1)^
" (fruit) 11^ to 2
" (wedding) 3
or steam 2 hours and bake 1}^
Baked batter puddings 35 to 45
Bread puddings 1
Tapioca or Rice Pudding 1
Rice Pudding (poor man's) 2 to 3
Indian " 2 to 3
Plum " 2 to 3
Custard," 30 to 45
" (baked in cups) 20 to 25
Pies 30 to 50
Tarts 15 to 20
Patties 20 to 25
Vol-au-vent 50 to 60
Cheese Straws 8 to 10
Scalloped Oysters 25 to 30
Scalloped dishes of cooked mixtures 12 to 15
Baked Beans 6 to 8
Braised Beef 3>^ to 4)^
Beef, sirloin or rib, rare, weight 5 lbs 1 5
" " " " " 10 " .... 1 30
" «* '* well done, weight 5 lbs. . . 1 20
" " " " " 10 "... 1 50
Beef, rump, rare, weight 10 lbs 1 35
*' '* well done, weight 10 lbs 1 55
*• (fillet) 20 to 30
Mutton (saddle) li^ to 1>^
Lamb (leg) . . 13^ to 1^
" (forequarter) 1 to 1>^
'* (chops) in paper cases 15 to 20
Veal (leg) 3>^ to 4
" (loin) 2 to 3
Pork (chine or sparerib) ...... 3 to 3)^
Chicken, weight 3 to 4 lbs 1 to 1)^
Turkey, weight 9 lbs. 2 1^ to 3
Goose, weight 9 lbs 2
Duck (domestic) 1 to 1}^
** (wild) 20 to 30
TIME-TABLES FOR COOKING 31
Articles Time
Hours Minutes
Grouse 25 to 30
Partridge 45 to 50
Pigeons (potted) 2
Fish (thick), weight 3 to 4 lbs 45 to 60
*' (small) 20 to 30
Frying
MuflEins, Fritters, and Doughnuts , . 3 to 5
Croquettes and Fishballs I
Potatoes, raw 4 to 8
Breaded Chops 5 to 8
Fillets of Fish 4to6
Smelts, Trout, and other small Fish 3 to 5
Note. — Length of time for cooking fish and meat does not depend so much
on the number of pounds to be cooked as the extent of surface exposed to the
heat.
TTSE OF RECIPES
Dishes prepared from my recipes are intended for the
most part to serve six persons.
82 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER III
BEVERAGES
A BEVERAGE is any drink. Water is the beverage
provided for man by Nature. Water is an essential
to life. All beverages contain a large percentage of water,
therefore their uses should be considered : —
I. To quench thirst.
II. To introduce water into the circulatory system.
III. To regulate body temperature.
IV. To assist in carrying off waste.
V. To nourish.
VI. To stimulate the nervous system and various organs.
VII. For medicinal purposes
Freshly boiled water should be used for making hot be"B^
erages ; freshly drawn water for making cold beverages.
TEA
Tea is used by more than one-half the human race;
and, although the United States is not a tea-drinking
country, one and one-half pounds are consumed per capita
per annum.
All tea is grown from one species of shrub, Thea^ the
leaves of which constitute the tea of commerce. Climate,
elevation, soil, cultivation, and care in picking and cur-
ing all go to make up the differences. First-quality tea
is made from young, whole leaves. Two kinds of tea are
considered : —
Black tea, made from leaves which have been allowed
to ferment before curing.
Green tea, made from unfermented leaves artificially
colore^.
SBA U
The best black tea comes from India and Ceylon. Some
familiar brands are Oolong, Formosa, English Breakfast,
Orange Pekoe, and Flowery Pekoe. The last two named,
often employed at the ''five o'clock tea," command high
prices; they are made from the youngest leaves. Orange
Pekoe is scented with orange leaves. The best green tea
comes from Japan. Some familiar brands are Hyson,
Japan, and Gunpowder.
From analysis, it has been found that tea is rich in
proteid, but taken as an infusion acts as a stimulant
rather than as a nutrient. The nutriment is gained from
sugar and milk served with it. The stimulating property of
tea is due to the alkaloid, theine, together with an essential
oil; it contains an astringent, tannin. Black tea contains
less theine, essential oil, and tannin than green tea. The
tannic acid, developed from the tannin by infusion, injures
the coating of the stomach.
Although tea is not a substitute for food, it appears so
for a considerable period of time, as its stimulating effect
is immediate. It is certain that less food is required where
much tea is taken, for by its use there is less wear of the
tissues, consequently need of repair. When taken to excess,
it so acts on the nervous system as to produce sleeplessness
or insomnia, and finally makes a complete wreck of its
victim. Taken in moderation, it acts as a mild stimulant,
and ingests a considerable amount of water into the system ;
it heats the body in winter, and cools the body in summer.
Children should never be allowed to drink tea, and it had
better be avoided by the young, while it may be indulged in
by the aged, as it proves a valuable stimulant as the func-
tional activities of the stomach become weakened.
Freshly boiled water should be used for making tea.
Boiled, because below the boiling-point the stimulating prop-
erty, theine, would not be extracted. Freshly boiled, because
long cooking renders it flat and insipid to taste on account
of escape of its atmospheric gases. Tea should always be
infused, never boiled. Long steeping destroys the delicate
flavor by developing a larger amount of tannic acid.
3
34 BOSTON COOKINGMSCHOOIi COOK BOOK
How to Make Tea
3 teaspoons tea 2 caps boiling water
Scald an earthern or china teapot.
Put in tea, and pour on boiling water. Let stand on
back of range or in a warm place five minutes. Strain
and serve immediately, with or without sugar and milk.
Avoid second steeping of leaves with addition of a few
fresh ones. If this is done, so large an amount of tannin is
extracted that various ills are apt to follow.
Five o'clock Tea
When tea is made in dining or drawing room, a *' Five
o'clock Tea-kettle" (Samovar), and tea-ball or teapot are
used.
Russian Tea
Follow recipe for making tea. Russian Tea may be
served hot or cold, but always without milk. A thin slice .
of lemon, from which seeds have been removed, or a few
drops of lemon- juice, is allowed for each cup. Sugar is
added according to taste. In Russia a preserved straw-
berry to each cup is considered an improvement. We
imitate our Russian friends by garnishing with a candied
cherry.
De John's Tea
Follow recipe for making tea and serve hot, allowing
three whole cloves to each cup. Sugar is added according
to taste.
Iced Tea
4 teaspoons tea 2 cups boiling water
Follow recip? for making tea. Strain into glasses one-
third full of cracked ice. Sweeten to taste, and allow one
slice lemon to each glass tea. The flavor is much finer by
chilling the infusion quickly.
Wellesley Tea
Make same as Iced Tea, having three crushed mint leaves
in each glass into which the hot infusion is strained.
Five O'Clock Tea Service. — Page 34.
Chocolate Service. — Page 4I'
Coffee Percolators and Pot. — Page 38.
^
^A .
After-Dinner Coffee Service. — Page 38.
COFFEB 85
COFFEE
The coffee- tree is native to Abyssinia, but is now grown
in all tropical countries. It belongs to the genus Goffea,
of wbicli there are about twenty-two species. The seeds
of berries of coffee-trees constitute the coffee of commerce.
Each berry contains two seeds, with exception of maleberry,
which is a single round seed. In their natural state they are
almost tasteless ; therefore color, shape, and size determine
value. Formerly, coffee was cured by exposure to the sun ;
but on account of warm climate and sudden rainfalls, coffee
was often injured. By the new method coffee is washed,
and then dried by steam heat.
In coffee plantations, trees are planted in parallel rows,
from six to eight f6et apart, and are pruned so as never to
exceed six feet in height. Banana-trees are often grown in
coffee plantations, advantage being taken of their outspread-
ing leaves, which protect coffee-trees from direct rays of the
sun. Brazil produces about two-thirds the coffee used.
Central America, Java, and Arabia are also coffee centres.
Tea comes to us ready for use; coffee needs roasting.
In process of roasting the seeds increase in size, but lose
fifteen per cent in weight. Roasting is necessary to develop
the delightful aroma and flavor. Java coffee is considered
finest. Mocha commands a higher price, owing to certain
acidity and sparkle, which alone is not desirable ; but when
combined with Java, in proportion of two parts Java to one
part Mocha, the coffee best suited to average taste is made.
Some people prefer Maleberry Java; so especial care is
taken to have maleberries separated, that they may be sold
for higher price. Old Government Java has deservedly
gained a good reputation, as it is carefully inspected, and its
sale controlled by Dutch government. Strange as it may
seem to the consumer, all coffee sold as Java does not come
from the island of Java. Any coffee, wherever grown, hav-
ing same characteristics and flavor, is sold as Java. The
same is true of other kinds of coffee.
The stimulating property of coffee is due to the alkaloid
caffeine^ together with an essential oil. Like tea, it containa
86 BOSTOH COOKING-SCHOOL COOK BOOE:
an astringent. Coffee is more stimulating than tea, although,
weight for weight, tea contains about twice as much theine
as coffee contains caffeine. The smaller proportion of tea
used accounts for the difference. A cup of coffee with
breakfast, and a cup of tea with supper, serve as a mild
stimulant for an adult, and form a valuable food adjunct,
but should never be found in the dietary of a child or dys-
peptic. Coffee taken in moderation quickens action of the
heart, acts directly upon the nervous system, and assists
gastric digestion. Fatigue of body and mind are much les-
sened by moderate use of coffee ; severe exposure to cold can
be better endured by the coffee drinker. In times of war,
coffee has proved more valuable than alcoholic stimulants to
keep up the enduring power of soldiers. Coffee acts as an
antidote for opium and alcoholic poisoning. Tea and coffee
are much more readily absorbed when taken on an empty
stomach ; therefore this should be avoided except when used
for medicinal purposes. Coffee must be taken in modera-
tion ; its excessive use means palpitation of the heart, tremor,
insomnia, and nervous prostration.
Coffee is often adulterated with chiccory, beans, peas, and
various cereals, which are colored, roasted, and ground.
By many, a small amount of chiccory is considered an im-
provement, owing to the bitter principle and volatile oil
which it contains. Chiccory is void of caffeine. The addi-
tion of chiccory may be detected by adding cold water to
supposed coffee; if chiccory is present, the liquid will be
quickly discolored, and chiccory will sink; pure coffee will
float ^
Buying of Coffee. Coffee should be bought for family use
in small quantities, freshly roasted and ground ; or, if one
has a coffee-mill, it may be ground at home as needed.
After being ground, unless kept air tight, it quickly deterio-
rates. If not bought in air-tight cans, with tight-fitting
cover, or glass jar, it should be emptied into canister as
soon as brought from grocer's.
Coffee may be served as filtered coffee, infusion of coffee,
or deoootion of coffee. Commonly gpeakiog, boiled ooffee ia
COFFEE 87
preferred, and is more economical for the consumer. Coffee
is ground fine, coarse, and medium; and the grinding de-
pends on the way in which it is to be made. For filtered
coffee have it finely ground ; for boiled, coarse or medium.
Filtered Coffee
(French or Percolated)
1 cup coffee (finely ground) 6 cups boiling water
Various kinds of coffee-pots are on the market for making
filtered coffee. They all contain a strainer to hold coffee
without allowing grounds to mix with infusion. Some have
additional vessel to hold boiling water, upon which coffee-pot
may rest. Place coffee in strainer, strainer in coffee-pot, and
pot on the range. Add gradually boiling water, and allow
it to filter. Cover between additions of water. If desired
stronger, re-filter. Serve at once with cut sugar and cream.
Put sugar and cream in cup before hot coffee. There will
be perceptible difference if cream is added last. If cream is
not obtainable, scalded milk may be substituted, or part
milk and part cream may be used, if a diluted cup of coffee
is desired. Coffee percolators are preferably used when
coffee is made at table.
Boiled Coffee
1 cup coffee 1 cup cold water
1 egg 6 cups boiling water
Scald granite-ware coffee-pot. Wash egg, break, and beat
slightly. Dilute with one-half the cold water, add crushed
shell, and mix with coffee. Turn into coffee-pot, pour on
boiling water, and stir thoroughly. Place on front of range,
and boil three minutes. If not boiled, coffee is cloudy ; if
boiled too long, ooo much tannic acid is developed. The
spout of pot should be covered or stuffed with soft paper to
prevent escape of fragrant aroma. Stir and pour some in a
cup to be sure that spout is free from grounds. Return to
coffee-pot and repeat. Add remaining cold water, which
perfects clearing. Cold water being heavier than hot water
sinks to the bottom, carrying grounds with it. Place on
38 BOSTON COOKING-SCHOOL COOK BOOK
back of range for ten minutes, where coffee will not boil.
Serve at once. If any is left over, drain from grounds, and
reserve for making of jelly or other dessert.
Egg-shells may be saved and used for clearing coffee.
Three egg-shells are sufficient to effect clearing where one
cup of ground coffee is used. The shell performs no office
in clearing except for the albumen which clings to it. One-
fourth cup cold water, salt fish-skin, washed, dried, and cut
in inch pieces, is used for same purpose.
Coffee made with an egg has a rich flavor which egg alone
can give. Where strict economy is necessary, if great care
is taken, egg may be omitted. Coffee so made should be
served from range, as much motion causes it to become
roiled.
Tin is an undesirable material for a coffee-pot, as tannic
acid acts on such metal and is apt to form a poisonous
compound.
When coffee and scalded milk are served in equal proper- ,
tions, it is called Cafe au lait. Coffee served with whipped
cream is called Vienna Coffee.
To Make a Small Pot of Coffee. Mix one cup ground
coffee with one egg, slightly beaten, and crushed shell. To
one-third of this amount add one-third cup cold water.
Turn into a scalded coffee-pot, add one pint boiling water,
and boil three minutes. Let stand on back of range ten
minutes; serve. Keep remaining coffee and egg closely
covered, in a cool place, to use two successive mornings.
To Make Coffee for One. Allow two tablespoons ground
coffee to one cup cold water. Add coffee to cold water,
cover closely, and let stand over night. In the morning
bring to a boiling-point. If carefully poured, a clear cup of
coffee may be serv^ed.
After-Dinner Coffee
(Black Coffee, or Cafe Noir)
For after-dinner coffee use twice the quantity of coffee,
or half the amount of liquid, given in previous recipes. Fil-
tered coffee is often preferred where milk or cream is not
COCOA AND CHOCOLATE 39
used, as is always the case with black coffee. Serve in after-
dinuer coffee cups, with or without cut sugar.
Coffee retards gastric digestion; but where the stomach
has been overtaxed by a hearty meal, caf^ noir may prove
beneficial, so great are its stimulating effects.
KOLA
The preparations on the market made from the kola-nut
have much the same effect upon the system as coffee and
chocolate, inasmuch as they contain caffeine and theobro-
mine ; they are also valuable for their diastase and a milk-
digesting ferment.
COCOA AND CHOCOLATE
The cacao-tree {Theobroma cacao) is native to Mexico.
Although successfully cultivated between the twentieth par-
allels of latitude, its industry is chiefly confined to Mexico,
South America, and the West Indies. Cocoa and chocolate
are both prepared from seeds of the cocoa bean. The
bean pod is from seven to ten inches long, and three to four
and one-half inches in diameter. Each pod contains from
twenty to forty seeds, imbedded in mucilaginous material.
Cocoa beans are dried previous to importation. Like coffee,
they need roasting to develop flavor. After roasting, outer
covering of bean is removed; this covering makes what is
known as cocoa shells, which have little nutritive value.
The beans are broken and sold as cocoa nibs.
The various preparations of cocoa on the market are made
from the ground cocoa nibs, from which, by means of hy-
draulic pressure, a large amount of fat is expressed, leaving
a solid cake. This in turn is pulverized and mixed with
sugar, and frequently a small amount of corn-starch or arrow-
root. To some preparations cinnamon or vanilla is added-
Broma contains both arrowroot and cinnamon.
Chocolate is made from cocoa nibs, but contains a much
larger proportion of fat than cocoa preparations. Bitter,
sweet, or ftavored ohoooiate is always eold in cokeik
40 BOSTON COOKING-SCHOOL COOK BOOK
The fat obtained from cocoa bean is cocoa butter, which
gives cocoa its principal nutrient.
Cocoa and chocolate differ from tea and coffee inasmuch
as they contain nutriment as well as stimulant. Theobro-
mine, the active principle, is almost identical with theine
and caffeine in its composition and effects.
Many people who abstain from the use of tea and coffee
find cocoa indispensable. Not only is it valuable for its own
nutriment, but for the large amount of milk added to it.
Cocoa may be well placed in the dietary of a child after his
third year, while chocolate should be avoided as a beverage,
but may be given as a confection. Invalids and those of
weak digestion can take cocoa where chocolate would prove
too rich.
Cocoa Shells
1 cup cocoa shells 6 cups boiling water
Boil shells and water three hours; as water boils away
it will be necessary to add more. Strain, and serve with
milk and sugar. By adding one-third cup cocoa nibs, a
much more satisfactory drink is obtained.
Cracked Cocoa
}4 cup cracked cocoa 3 pints boiling water
Boil cracked cocoa and water two hours. Strain, and
serve with milk and sugar. If cocoa is pounded in a mortar
and soaked over night in three pints water, it will require
but one hour's boiling.
Breakfast Cocoa
ly^ tablespoons prepared cocoa 2 cups boiling water
2 tablespoons sugar 2 cups milk
Few grains salt
Scald milk. Mix cocoa, sugar, and salt, dilute with one-
tialf cup boiling water to make smooth paste, add remaining
water, and boil five minutes; turn into scalded milk and
beat two minutes, using egg-beater, when froth will form,
preventing scum, which is so unsightly ; this is known as
taUling,
COCOA AND CHOCOLATE 41
Reception Cocoa
3 tablespoons cocoa A few grains salt
}/^ cup sugar 4 cups milk
^ cup boiling water
Scald milk. Mix cocoa, sugar, and salt, adding enough
boiling water to make a smooth paste ; add remaining water
and boil five minutes ; pour into scalded milk. Beat two
minutes, using egg-beater.
Brandy Cocoa
3 tablespoons cocoa 13^. cups boiling water
yi cup sugar 4 cups milk
3 teaspoons cooking brandy
Prepare as Reception Cocoa, and add brandy before
milling.
Chocolate I
\% squares unsweetened chocolate Few grains salt
% cup sugar 1 cup boiling water
3 cups milk
Scald milk. Melt chocolate in small saucepan placed over
hot water, add sugar, salt, and gradually boiling water;
when smooth, place on range and boil five minutes ; add to
scalded milk, mill, and serve in chocolate cups with whipped
cream. One and one-half ounces vanilla chocolate may be
substituted for unsweetened chocolate ; being sweetened, less
sugar is required.
Chocolate II
Prepare same as Chocolate I., substituting one can evap-
orated cream or condensed milk diluted with two cups boiling
water in place of three cups milk. If sweetened condensed
milk is used, omit sugar.
Chocolate HI
2 ozs. sweetened chocolate Few grains salt
4 cups milk Whipped cream
Scald milk, add chocolate, and stir until chocolate is
melted. Bring to boiling-point, mill, and serve in chocolate
cups with whipped cream sweetened and flavored.
42 BOSTON COOKING-SCHOOL COOK BOOK
FRUIT BEVERAGES
Lemonade
1 cup sugar % cup lemon juice 1 pint water
Make syrup by boiling sugar and water twelve minutes ;
add fruit juice, cool, and dilute with ice-water to suit indi-
vidual tastes. Lemon syrup may be bottled and kept on
hand to use as needed.
Pineapple Lemonade
1 pint water 1 quart ice-water
1 cup sugar 1 can grated pineapple
Juice 3 lemons
Make syrup by boiling water and sugar ten minutes ; add
pineapple and lemon juice, cool, strain, and add ice- water.
Orangeade
Make syrup as for Lemonade. Sweeten orange juice with
syrup, and dilute by pouring over crushed ice.
Mint Julep
1 quart water 1 cup orange juice
2 cups sugar Juice 8 lemons
1 pint claret wine 1)4 cups boiling water
1 cup strawberry juice 12 sprigs fresh mint
Make syrup by boiling quart of water and sugar twenty
minutes. Separate mint in pieces, add to the boiling water,
cover, and let stand in warm place five minutes, strain, and
add to syrup; add fruit juices, and cool. Pour into punch-
bowl, add claret, and chill with a large piece of ice ; dilute
with water. Garnish with fresh mint leaves and whole
strawberries.
Claret Punch
1 quart cold water Few shaviijgs lemon rind
J4 cup raisins 1}^ cups orange juice
2 cups sugar }{ cup lemon juice
2 inch piece stick cinnamon 1 pint claret wine
Put raisins in cold water, bring slowly to boiling-point,
and boil twenty minutes ; strain, add sugar, cinnamon,
FRUIT BEVERAGES 43
lemon rind, and boil five minutes. Add fruit juice, cool,
strain, pour in claret, and dilute with ice- water.
Fruit Punch I
1 quart cold water i^ cup lemon juice
2 cups sugar 2 cups chopped pineapple
1 cup orange juice
Boil water, sugar, and pineapple twenty minutes ; add
fruit juice, cool, strain, and dilute with ice-water.
Fruit Punch II
1 cup water 2 cups strawberry syrup
2 cups sugar Juice 5 lemons
1 cup tea infusion Juice 5 oranges
1 quart Apollinaris 1 can gi'ated pineapple
1 cup Maraschino cherries
Make syrup by boiling water and sugar ten minutes ; add
tea, strawberry syrup, lemon juice, orange juice, and pine-
apple ; let stand thirty minutes., strain, and add ice- water to
make one and one-half gallons of liquid. Add cherries and
Apollinaris. Serve in punch-bowl, with large piece of ice.
This quantity will serve fifty.
Fruit Punch III
1 cup sugar }^ cup lemon juice
1 cup hot tea infusion 1 pint ginger ale
^ cup orange juice 1 pint Apollinaris
Few slices orange
Pour tea over sugar, and as soon as sugar is dissolved
add fruit juices. Strain into punch-bowl over a large piece
of ice, and just before serving add ale, Apollinaris, and
slices of orange. For tea infusion use two teaspoons tea and
one and one-fourth cups boiling water.
Fruit Punch IV
9 oranges 1^ cups tea infusion
6 lemons 1^4 cups sugar
1 cup grated pineapple 1 cup hot water
1 cup raspberry syrup 1 quart Apollinaris
Mix juice of oranges and lemons with pineapple, raspberry
syrup, and tea ; then add a syrup made by boiling sugar and
44 BOSTON COOKING-SCHOOL COOK BOOK
water fifteen minutes. Turn in punch-bowl over a large
piece of ice. Chill thoroughly, and just before serving add
Apollinaris.
Ginger Punch
1 quart cold water % lb. Canton ginger
1 cup sugar j^ cup orange juice
% cup lemon juice
Chop ginger, add to water and sugar, boil fifteen minutes ;
add fruit juice, cool, strain, and dilute with crushed ice.
Champagne Punch
1 cup water 2 tablespoons Orange Cura9oa
2 cups sugar Juice 2 lemons
1 quart California champagne 2 cups tea infusion
4 tablespoons brandy Ice
2 tablespoons Medford rum 1 quart soda water
Make a syrup by boiling water and sugar ten minutes.
Mix champagne, brandy, rum, Curagoa, lemon juice, and tea
infusion. Sweeten to taste with syrup and pour into punch-
bowl over a large piece of ice. Just before serving add
soda water.
Club Punch
1 cup water 1 quart Vichy
2 cups sugar 3 sliced oranges
1 quart Burgundy % can pineapple
1 cup rum Juice 2 lemons
% cup brandy 1 cup 'tea infusion
y^ cup Benedictine Ice.
Make a syrup by boiling water and sugar ten minutes.
Mix remaining ingredients, except ice, sweeten to taste with
syrup, and pour into punch-bowl over a large piece of ice.
Unfermented Grape Juice
10 lbs. grapes 1 cup water
3 lbs. sugar
Put grapes' and water in granite stew-pan. Heat until
stones and pulp separate; then strain through jelly-bag,
add sugar, heat "to boiling-point, and bottle. This will
WW
1
Punch Service. — Page
lp»^.ya^?ip;ys'f«Bg#whgasg»'» mismim !»i!#-*!p'y;;'^|^i??.^f yi)*'''' j»»j; ; 'j^f^^p'g^ww^^jw;^^
^'M-
Claret Cup Service. — Page 45.
Double Loaves of Milk and Water Bread. — Page 54.
Boston Brown Bread. — Page 57.
FRUIT BEVERAGES 45
make one gallon. When served, it should be diluted one-
half with water.
Claret Cup
1 quart claret wine 2 tablespoons brandy
1^ cup CuraQoa Sugar
1 quart ApoUinaris Mint leaves
3^ cup orange juice Cucumber rind
12 strawberries
Mix ingredients, except ApoUinaris, using enough sugar
to sweeten to taste. Stand on ice to chill, and add chilled
ApoUinaris just before serving.
Sauterne Cup
1 quart soda water 2 tablespoons Orange Cura9oa
2 cups Sauterne wine % cup sugar (scant)*
Rind % orange Mint leaves
Rind % lenion Few slices orange
12 strawberries
Add Curagoa to rind of fruit and sugar; cover, and let
stand two hours. Add Sauterne, strain, and stand on ice to
chill. Add chilled soda water, mint leaves, slices of orange,
and strawberries. The success of cups depends upon the
addition of charged water just before serving.
Cider Punch
1 quart new or bottled cider Sugar
\ cup lemon juice 1 quart ApoUinaris
Ice
Mix cider and lemon juice, and sweeten to taste. Strain
into punch bowl over a large piece of ice. Just before serv-
ing add ApoUinaris.
46 BOSTON OOOKING-SCHOOI* COOK BOOK.
CHAPTER IV
BREAD AND BREAD MAKING
BREAD is the most important article of food, and history
tells of its use thousands of years before the Christian
era. Many processes have been employed in making and
baking ; and as a result, from the first flat cake has come
the perfect loaf. The study of bread making is of no slight
importance, and deserves more attention than it receives.
Considering its great value, it seems unnecessary and
wrong to find poor bread on the table; and would that
our standard might be raised as high as that of our friends
across the water! Who does not appreciate the loaf pro-
duced by the French baker, who has worked months to
learn the art of bread making?
Bread is made from flour of wheat, or other cereals, by
addition of water, salt, and a ferment. Wheat flour is best
adapted for bread making, as it contains gluten in the right
proportion to make the spongy loaf. But for its slight de-
ficiency in fat, wheat bread is a perfect food ; hence arose
the custom of spreading it with butter. It should be remem-
bered, in speaking of wheat bread as perfect food, that it
must be made of flour rich in gluten. Next to wheat flour
ranks rye in importance for bread making ; but it is best
used in combination with wheat, for alone it makes heavy,
sticky, moist bread. Corn also needs to be used in com-
bination with wheat for bread making, for if used alone the
bread will be crumbly.
The miller, in order to produce flour which will make the '
white loaf (so sightly to many), in the process of grinding
wheat has been forced to remove the inner bran coats, so
rich in mineral matter, and mu(ih of the gluten intimately
connected with thenu
BREAD AND BREAD MAKING 47
To understand better the details of bread making, wheat,
from which bread is principally made, should be considered.
A grain of wheat consists of (1) an outer covering or
husk, which is always removed before milling; (2) bran
coats, which contain mineral matter ; (3) gluten, the proteid
matter and fat; and (4) starch, the centre and largest part
of the grain. Wheat is distinguished as white and soft, or
red and hard. The former is known as winter wheat, having
been sown in the fall, and living through the winter; the
latter is known as spring wheat, having been sown in the
spring. From winter wheat, pastry flour, sometimes called
St. Louis, is made; from spring wheat, bread flour, also
called Haxall. St. Louis flour takes its name from the old
process of grinding ; Haxall, from the name of the inventor
of the new process. All flours are now milled by the same
process. For difference in composition of wheat flours, con-
sult table in Chapter VI on Cereals.
Wheat is milled for converting into flour by processes
producing essentially the same results, all requiring cleans-
ing, grinding, and bolting. Entire wheat flour has only the
outer husk removed, the remainder of the kernel being finely
ground. Graham flour, confounded with entire wheat, is
too often found to be an inferior flour, mixed with coarse
bran.
Grinding is accomplished by one of four systems : (1) low
milling ; (2) Hungarian system, or high milling ; (3) roller
milling; and (4) by a machine known as distintegrator.
In low milling process, grooved stones are employed toi
grinding. The stones are enclosed in a metal case, and pro-
vision is made within case for passage of air to prevent
wheat from becoming overheated. The lower stone being
permanently fixed, the upper stone being so balanced above
it that grooves may exactly correspond, when upper stone
rotates, sharp edges of grooves meet each other, and operate
like a pair of scissors. By this process flour is made ready
for bolting by one grinding.
In high milling process, grooved stones are employed, but
Are kept so far apart that at first the wheat is only bmised,
fiDd a series ot grindings and siftings w neoessar^ Hiis
48 BOSTON COOKING-SCHOOL COOK BOOK
process is applicable only to the hardest wheats, and is par-
tially supplanted by roller-milling.
In roller-milling, wheat is subjected to action of a pair of
steel or chilled-iron horizontal rollers, having toothed sur-
faces. They revolve in opposite directions, at different rates
of speed, and have a cutting action.
Porcelain rollers, with rough surfaces, are sometimes em-
ployed. In this system, grinding is accomplished by cutting
rather than crushing.
"The disintegrato-r consists of a pair of circular metal
disks, set face to face, studded with circles of projecting
bars so arranged that circles of bars on one disk alternate
with those of the other. The disks are mounted on the same
centre, and so closely set to one another that projecting bars
of one disk come quite close to plane surface of the other.
They are inclosed within an external casing. The disks
are caused to rotate in opposite directions with great rapid-
ity, and the grain is almost instantaneously reduced to a
powder."
After grinding comes bolting, by which process the differ-
ent grades of flour are obtained. The ground wheat is
placed in octagonal cylinders (covered with silk or linen
bolting-cloth of different degrees of fineness), which are
allowed to rotate, thus forcing the wheat through. The
flour from first siftings contains the largest percentage of
gluten.
Flour is branded under different names to suit manufac-
turer or dealer. In consequence, the same wheat, milled by
the same process, makes flour which is sold under different
names.
In buying flour, whether bread or pastry, select the best
kept by your grocer. Some of the well-known brands of
bread flour are King Arthur, Swansdown, Bridal Veil,
Columbia, Washburn's Extra, and Pillsbury's Best ; of pastry,
Best St. Louis. Bread flour should be used in all cases
where yeast is called for, with few exceptions ; in other
cases, pastry flour. The difference between bread and pas-
try flour may be readily determined. Take bread flour in
the hand, close hand tightly, then open, and flour will not
BREAD AND BREAD MAKING 49
keep in shape ; if allowed to pass through fingers it will feel
slightly granular. Take pastry flour in the hand, close hand
tightly, open, and flour will be in shape, having impression
of the lines of the hand, and feeling soft and velvety to
touch. Flour should always be sifted before measuring.
Entire wheat flour differs from ordinary flour inasmuch
as it contains all the gluten found in wheat, the outer husk
of kernels only being removed, the remainder ground to
different degrees of fineness and left unbolted. Such flours
are now quite generally sold by all first class grocers. Included
in this class is the Franklin Mills Company, the Pioneers, in
making Fine Flour of the Entire Wheat.
Gluten, the proteid of wheat, is a gray, tough, elastic sub-
stance, insoluble in water. On account of its great power
of expansion, it holds the gas developed in bread dough by
fermentation, which otherwise would escape.
Yeast
Yeast is a microscopic plant of fungous growth, and is the
lowest form of vegetable life. It consists of spores, or
germs, found floating in air, and belongs to a family of
which there are many species. These spores grow by bud-
ding and division, and multiply very rapidly under favorable
conditions, and produce fermentation.
Fermentation is the process by which, under influence of
air, warmth, moisture, and some ferment, sugar (or dex-
trose, starch converted into sugar) is changed into alcohol
(CaHgHO) and carbon dioxide (COg). The product of all
fermentation is the same. Three kinds are considered, —
alcoholic, acetic, and lactic. Where bread dough is allowed
to ferment by addition of yeast, the fermentation is alcoholic ;
where alcoholic fermentation continues too long, acetic fer-
mentation sets in, which is a continuation of alcoholic.
Lactic fermentation is fermentation which takes place when
milk sours.
Liquid, dry, or compressed yeast may be used for rais-
ing bread. The compressed yeast cakes done up in tinfoil
have long proved satisfactory, and are now almost uni-
versally used, having replaced the home-made liquid yeast
50 BOSTON COOKTNG-SCHOOL COOK BOOK
Never use a yeast cake unless perfectly fresh, which
may be determined by its light color and absence of dark
streaks.
The yeast plant is killed at 212° F. ; life is suspended, but
not entirely destroyed, 32° F. The temperature best suited
for its growth is from 65° to 68° F. The most favorable
conditions for the growth of yeast are a warm, moist, sweet,
nitrogenous soil. These must be especially considered in
bread making.
Bread Making
Fermented bread is made by mixing to a doughy flour,
with a definite quantity of water, milk, or water and milk,
salt, and a ferment. Sugar is usually added to hasten fer-
mentation. Dough is then kneaded that the ingredients may
be thoroughly incorporated, covered, and allowed to rise in
a temperature of 68° F., until dough has doubled its bulk.
This change has been caused by action of the ferment, which
attacks some of the starch in flour, and changes it to sugar,
and sugar in turn to alcohol and carbon dioxide, thus light-
ening the whole mass. Dough is then kneaded a second
time to break bubbles and distribute evenly the carbon
dioxide. It is shaped in loaves, put in greased bread pans
(they being half filled), covered, allowed to rise in tempera-
ture same as for first rising, to double its bulk. If risen too
long, it will be full of large holes ; if not risen long enough,
it will be heavy and soggy. If pans containing loaves are
put in too hot a place while rising, a heavy streak will be
found near bottom of loaf.
How to Shape Loaves and Biscuits. To shape bread
dough in loaves, divide dough in parts, each part large
enough for a loaf, knead until smooth, and if possible avoid
seams in under part of loaf. If baked in brick pan, place
two loaves in one pan, brushed between with a little melted
butter. If baked in long shallow pan, when well kneaded,
roll with both hands to lengthen, care being taken that it is
smooth and of uniform thickness. Where long loaves are
baked on sheets, shape and roll loosely in a towel sprinkled
with com meal for last rising.
BREAD AND BREAD MAKING 61
To shape bread dough in biscuits, pull or cut off as many
small pieces (having them of uniform size) as there are to be
biscuits. Flour palms of hands slightly ; take up each piece
and shape separately, lifting, with thumb and first two
fingers of right hand, and placing in palm of left hand, con-
stantly moving dough round and round, while folding to-
wards the centre ; when smooth, turn it over and roll between
palms of hands. Place in greased pans near together,
brushed between with a little melted butter, which will cause
biscuits to separate easily after baking. For finger rolls,
shape biscuits and roll with one hand on part of board where
there is no flour, until of desired length, care being taken to
make smooth, of uniform size, and round at ends.
Biscuits may be shaped in a great variety of ways, but
they should always be small. Large biscuits, though equally
good, never tempt one by their daintiness.
Bread is often brushed over with milk or butter before
baking, to make a darker crust.
Where bread is allowed to rise over night, a small piece
of yeast cake must be used ; one-fourth yeast cake to one
pint liquid is sufficient, one-third yeast cake to one quart
liquid. Bread mixed and baked during the day requires
a larger quantity of yeast; one yeast cake, or sometimes
even more, to one pint of liquid. Bread dough mixed with
a large quantity of yeast should be watched during rising,
and cut down as soon as mixture doubles its bulk. If proper
care is taken, the bread will be found most satisfactory,
having neither " yeasty " nor sour taste.
Fermented bread was formerly raised by means of leaven.
Baking of Bread
Bread is baked : (1) To kill ferment, (2) to make soluble
the starch, (3) to drive off alcohol and carbon dioxide, and
(4) to form brown crust of pleasant flavor. Bread should
be baked in a hot oven. If the oven be too hot the crust
will brown quickly before the heat has reached the centre,
and prevent further rising ; loaf should continue rising for
first fifteen minutes of baking, when it should begin to brown.
52 BOSTON COOKING-SCHOOL COOK BOOK
and continue browning for the next twenty minutes. The
last fifteen minutes it should finish baking, when the heat
may be reduced. When bread is done, it will not cling to
sides of pan, and may be easily removed. Biscuits require
more heat than loaf bread, should continue rising the first
five minutes, and begin to brown in eight minutes. Experi-
ence is the best guide for testing temperature of oven. Vari-
ous oven thermometers have been made, but none have
proved practical. Bread may be brushed over with melted
butter, three minutes before removal from oven, if a more
tender crust is desired.
Care of Bread after Baking
Remove loaves at once from pans, and place side down
on a wire bread or cake cooler. If a crisp crust is desired,
allow bread to cool without covering; if soft crust, cover
with a towel during cooling. When cool, put in tin box or
stone jar, and cover closely.
Never keep bread wrapped in cloth, as the cloth will ab-
sorb moisture and transmit an unpleasant taste to bread.
Bread tins or jars should be washed and scalded twice a
week in winter, and every other day in summer; otherwise
bread is apt to mould. As there are so many ways of using
small and stale pieces of bread, care should be taken that
none is wasted.
Unfermented bread is raised without a ferment, the car-
bon dioxide being produced by the use of soda (alkaline salt)
and an acid. Soda, employed in combination with cream
of tartar, for raising mixtures, in proportion of one- third
soda to two-thirds cream of tartar, was formerly used to a
great extent, but has been generally superseded by baking
powder.
Soda bicarbonate (NaHCOs) is manufactured from sodium
chloride (NaCl), common salt or cryolite.
Baking powder is composed of soda and cream of tartar
in definite, correct proportions, mixed with small quantity
of dry material (flour or cornstarch) to keep action from
taking place. If found to contain alum or ammonia, it is
BREAD AND BREAD MAKING 63
impure. In using baking powder, allow two teaspoons
baking powder to each cup of flour, when eggs are not used ;
to egg mixtures allow one and one-half teaspoons baking
powder. When a recipe calls for soda and cream of tartar,
in substituting baking powder use double amount of cream
of tartar given.
Soda and cream of tartar, or baking powder mixtures, are
made light by liberation of gas in mixture ; the gas in soda
is set free by the acid in cream of tartar ; in order to accom-
plish this, moisture and heat are both required. As soon as
moisture is added -to baking powder mixtures, the gas will
begin to escape ; hence the necessity of baking as soon as
possible. If baking powder only is used for raising, put
mixture to be cooked in a hot oven.
Cream of tartar (HKC^OgH^) is obtained from argols
found adhering to bottom and sides of wine casks, which
are ninety per cent cream of tartar. The argols are ground
and dissolved in boiling water, coloring matter removed
by filtering through animal charcoal, and by a process of
recrystallization the cream of tartar of commerce is obtained.
The acid found in molasses, sour milk, and lemon juice
will liberate gas in soda, but the action is much quicker than
when cream of tartar is used.
Fermented and un fermented breads are raised to be made
light and porous, that they may be easily acted upon by the
digestive ferments. Some mixtures are made light by beat-
ing sufficiently to enclose a large amount of air, and when
baked in a hot oven air is forced to expand.
Aerated bread is made light by carbon dioxide forced
into dough under pressure. The carbon dioxide is generated
from sulphuric acid and lime. Aerated bread is of close
texture, and has a flavor peculiar to itself. It is a product
of the baker's skill, but has found little favor except in few
localities.
54 BOSTON COOKING-SCHOOL COOK BOOK
"Water Bread
2 cups boiling water 2>^ teaspoons salt
1 tablespoon butter }^ yeast cake dissolved in
1 tablespoon lard ^ cup lukewarm water
2 tablespoons sugar 6 cups sifted flour
Put butter, lard, sugar, and salt in bread raiser, or large
bowl without a lip ; pour on boiling water ; when lukewarm,
add dissolved yeast cake and five cups of flour; then stir
until thoroughly mixed, using a knife or mixing-spoon.
Add remaining flour, mix, and turn on a floured board, leav-
ing a clean bowl ; knead until mixture is smooth, elastic to
touch, and bubbles may be seen under the surface. Some
practice is required to knead quickly, but the motion once
acquired will never be forgotten. Return to bowl, cover
with a clean cloth kept for the purpose, and board or tin
cover; let rise over night in temperature of 65° F. In
morning cut down : this is accomplished by cutting through
and turning over dough several times with a case knife, and
checks fermentation for a short time ; dough may be again
raised, and recut down if it is not convenient to shape into
loaves or biscuits after first cutting. When properly cared
for, bread need never sour. Toss on board slightly floured,
knead, shape into loaves or biscuits, place in greased pans,
having pans nearly half full. Cover, let rise again to double
its bulk, and bake in hot oven. (See Baking of Bread and
Time-Table for Baking.) This recipe will make a double
loaf of bread and pan of biscuit. Cottolene, crisco, or
beef drippings may be used for shortening, one-third less
being required. Bread shortened with butter has a good
flavor, but is not as white as when lard is used.
Milk and Water Bread
1 cup scalded milk 1 yeast cake dissolved in
1 cup boiling water ^ cup lukewarm water
1 tablespoon lard 6 cups sifted flour, or one cup
1 tablespoon butter white flour and enough en-
2j^ teaspoons salt tire wheat flour to knead
Prepare and bake as "Water Bread. When entire wheat
flour is used add three tablespoons molasses. Bread may be
BKBAD AND BREAD MAKING 55
Mixed, raised, and baked in five hours, by using one yeast
cake. Bread made in this way has proved most satisfac-
tory. It is usually mixed in the morning, and the cook is
able to watch the dough while rising and keep it at uni-
form temperature. It is often desirable to place bowl con-
taining dough in pan of water, keeping water at uniform
temperature of from 95° to 100° F. Cooks who have not
proved themselves satisfactory bread makers are successful
when employing this method.
Entire Wheat Bread
2 cups scalded milk 2 teaspoons salt
)^ cup sugar or 1 yeast cake dissolved in
^ cup molasses }^ cup lukewarm water
^% <^^ps coarse entire wheat flour
Add sweetening and salt to milk; cool, and when luke-
warm add dissolved yeast cake and flour ; beat well, cover,
and let rise to double its bulk. Again beat, and turn into
greased bread pans, having pans one-half full ; let rise, and
bake. Entire Wheat Bread should not quite double its bulk
during last rising. This mixture may be baked in gem pans.
German Caraway Bread
Follow recipe for Milk and Water Bread (see p. 54),
using rye flour in place of entire wheat flour, and one table-
spoon sugar for sweetening. After first rising while knead-
ing add one-third tablespoon caraway seed. Skape, let rise
again, and bake in a loaf.
Entire "Wheat and "White Flour Bread
Use same ingredients as for Entire Wheat Bread, with
exception of flour. For flour use three and one-fourth cups
entire wheat and two and three-fourths cups white flour.
The dough should be slightly kneaded, and if handled
quickly will not stick to board. Loaves and biscuits should
be shaped with hands instead of pouring into pans, as id
Eijtire Wheat Bre^4«
56 BOSTON COOKING-SCHOOL COOK BOOK
Graham Bread
2 cups hot liquid >^ yeast cake dissolved in
(water, or milk and water) 34 cup lukewarm water
3^ cup molasses 3 cups flour
2% teaspoons salt 3 cups Graham flour
Prepare and bake as Entire Wheat Bread. The bran
remaining in sieve after sifting Graham flour should be
discarded. If used for muffins, use two and one-half cups
liquid.
Third Bread
2 cups lukewarm water 1 cup rye flour
1 yeast cake 1 cup granulated
% tablespoon salt corn meal
1^ cup molasses 3 cups flour
Dissolve yeast cake in water, add remaining ingredients,
and mix thoroughly. Let rise, shape, let rise again, and
bake as Entire Wheat Bread.
Rolled Oats Bread
2 cups boiling water % yeast cake dissolved in
}4 cup molasses % cup lukewarm water
% tablepsoon salt 1 cup rolled oats
1 tablespoon butter 5 cups flour
Add boiling water to oats and let stand one hour; add
molasses, salt, butter, dissolved yeast cake, and flour; let
rise, beat thoroughly, turn into buttered bread pans, let rise
again, and halve. To make shaping of biscuits easy, take up
mixture by spoonfuls, drop into plate of flour, and have
palms of hands well covered with flour before attempting to
shape or drop from spoon into buttered muffin tins.
Rye Biscuit
1 cup boiling water \% teaspoons salt
1 cup rye flakes 1 yeast cake dissolved in
2 tablespoons butter 1 cup lukewarm water
% cup molasses Flour
Make same as Rolled Oats Bread.
BREAD AND BREAD MAKING 67
Rye Bread
1 cup scalded milk 1% teaspoons salt
1 cup boiling water i^ yeast cake dissolved in
1 tablespoon lard i^ cup lukewarm water
1 tablespoon butter 3 cups flour
1^ cup brown sugar Kye meal
To milk and water add lard, butter, sugar, and salt ; when
lukewarm, add dissolved yeast caiie and flour, beat thor-
oughly, cover, and let rise until light. Add rye meal until
dough is stiff enough to knead ; knead thoroughly, let rise,
shape in loaves, let rise again, and bake.
Date Bread
Use recipe for Health Food Muffins (see p. 67). After
the first rising, while kneading, add two-thirds cup each of
English walnut meats cut in small pieces, and dates stoned
and cut in pieces. Shape in a loaf, let rise in pan, and bake
fifty minutes in a moderate oven. This bread is well
adapted for sandwiches.
Boston Brown Bread
1 cup rye meal % tablespoon soda
1 cup granulated corn meal 1 teaspoon salt
1 cup Graham flour % cup molasses
2 cups sour milk, or 1% cups sweet milk or water
Mix and sift dry ingredients, add molasses and milk, stir
until well mixed, turn into a well-buttered mould, and steam
three and one-half hours. The cover should be buttered
before being placed on mould, and then tied down with
string ; otherwise the bread in rising might force off cover.
Mould should never be filled more than two-thirds full. A
melon-mould or one-pound baking-powder boxes make the
most attractive-shaped loaves, but a five-pound lard pail
answers the purpose. For steaming, place mould on a trivet
in kettle containing boiling water, allowing water to come
half-way up around mould, cover closely, and steam, adding,
as needed, more boiling water.
58 BOSTON COOKING-SCHOOL COOK BOOK
New Sngland Brown Bread
1)^ cups stale bread Rye meal ^
3)^ cups cold water Granulated corn meal ^ ^, ^^
% cup molasses Graham flour j ^^^
1% teaspoons salt 3 teaspoons soda
Soak bread In two cups of the water over night. In the
morning rub through colander, add molasses, dry ingredients
mixed and sifted, and remaining water. Stir until well
mixed, fill buttered one-pound baking-powder boxes two-
thirds full, cover, and steam two hours.
Indian Bread
\% cups Graham flour 1 teaspoon salt
1 cup Indian meal ^ cup molasses
% tablespoon soda 1% cups milk
Mix and steam same as Boston Brown Bread.
Steamed Graham Bread
3 cups Arlington meal 1 teaspoon salt
1 cup flour 1 cup molasses (scant)
3>^ teaspoons soda 2% cups sour milk
Mix same as Boston Brown Bread and steam four hours.
This bread may often be eaten when bread containing corn
meal could not be digested.
Parker House Rolls
2 cups scalded milk 2 teaspoons salt
3 tablespoons butter 1 yeast cake dissolved in
2 tablespoons sugar )^ cup lukewarm water
Flour
Add butter, sugar, and salt to milk ; when lukewarm, add
dissolved yeast cake and three cups of flour. Beat thor-
oughly, cover, and let rise until light; cut down, and add
enough flour to knead (it will take about two and one-half
cups). Let rise again, toss on slightly floured board, knead,
pat, and roll out to one-third inch thickness. Shape with
biscuit-cutter, first dipped in flour. Dip the handle of a
^ase kuife in flour, and with it make a crease through the
middle of each piece ; bnisk oyer one-half of each piece with
Sweet French Rolls. — Page 60.
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Parker House Rolls; Salad Rolls; Clover Leap
Biscuit ; Sticks. — Page 59.
Swedish Tea Ring ; Swedish Tea Braid. — Page 64.
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Coffee Cakes (Brioche). — Pa^e ^^.
BREAD AND BREAD MAKING 69
melted butter, fold, and press edges together. Place in
greased pan, one inch apart, cover, let rise, and bake in hot
oven twelve to fifteen minutes. As rolls rise they will part
slightly, and if hastened in rising are apt to lose their
shape.
Parker House Rolls may be shaped by cutting or tearing
off small pieces of dough, and shaping round like a biscuit;
place in rows on floured board, cover, and let rise fifteen
minutes. With handle of large wooden spoon, or toy roll-
ing-pin. roll through centre of each biscuit, brush edge of
lower halves with melted butter, fold, press lightly, place in
buttered pan one inch apart, cover, let rise, and bake.
Salad or Dinner Rolls
Use same ingredients as for Parker House Rolls, allowing
one-fourth cup butter. Shape in small biscuits, place in
rows on a floured board, cover with cloth and pan, and let
rise until light and well puffed. Flour handle of wooden
spoon and make a deep crease in middle of each biscuit,
take up, and press edges together. Place closely in buttered
pan, brushing with butter between biscuits, cover, let rise,
and bake twelve to fifteen minutes in hot oven. From this
same mixture crescents, braids, twists, bow-knots, clover
leaves, and other fancy shapes may be made.
sticks
1 cup scalded milk , 1 yeast cake dissolved in
% cup butter % cup lukewarm water
\% tablespoons sugar White 1 egg
y^ teaspoon salt 3^ cups flour
Add butter, sugar, and salt to milk ; when lukewarm, add
dissolved yeast cake, white of egg well beaten, and flour.
Knead, let rise, shape, let rise again, and start baking in a
hot oven, reducing heat, that sticks may be crisp and dry.
To shape sticks, first shape as small biscuits, roll on board
(where there is no flour) with hands until eight inches in
length, keeping of uniform size and rounded ends, which
may be done by bringing fingers close to, but not over,
^nds of sticks.
60 BOSTON COOKING-SCHOOL COOK BOOK
Salad Sticks
FoUoiv recipe for Sticks. Let rise, and add salt to
dough, allowing two teaspoons to each cup of dough.
Shape in small sticks, let rise again, sprinkle with salt, and
bake in a slow oven. If preferred glazed, brush over with
egg yolk slightly beaten and diluted with one-half table-
spoon cold water.
Swedish Rolls
Use recipe for Salad Rolls. Roll to one-fourth inch
thickness, spread with butter, and sprinkle with two table-
spoons sugar mixed with one-third teaspoon cinnamon,
one-third cup stoned raisins finely chopped, and two table-
spoons chopped citron; roll up like jelly roll, and cat in
three-fourths inch pieces. Place pieces in pan close to-
gether, flat side down. Again let rise, and bake in a hot
oven. When rolls are taken from oven, brush over with
white of egg slightly beaten, diluted with one-half table-
spoon water; return to oven to dry egg, and thus glaze
top.
Sweet French RoUb
1 cup milk 1 teaspoon salt
1 yeast cake dissolved in 1 egg
^ cup lukewarm water Yolk one egg
Flour }^ teaspoon mace
}£ cup sugar ^ cup melted butter
Scald milk ; when lukewarm, add dissolved yeast cake and
one and one-half cups flour; beat well, cover, and let rise
until light. Add sugar, salt, eggs well beaten, mace, and
butter, and enough more flour to knead ; knead, let rise again,
shape, and bake same as Salad Rolls, or roll in a long strip
to one-fourth inch in thickness, spread with butter, roll up
like jelly roll, and cut in one-inch pieces. Place pieces in
pan close together, flat side down. A few gratings from the
rind of a lemon or one-half teaspoon lemon extract may be
substituted in place of mace.
BREAD AND BREAD MAKING 61
Luncheon Rolls
^ cup scalded milk 2 tablespoons melted butter
2 tablespoons sugar 1 egg
}^ teaspoon salt Few gratings from rind of
3^ yeast cake dissolved in lemon
2 tablespoons lukewarm water Flour
Add sugar and salt to milk ; when lukewarm, add dis-
solved yeast cake and three-fourths cup flour. Cover and
let rise; then add butter, egg well beaten, grated rind of
lemon, and one and one-fourth cups flour. Let rise again,
roll to one-half inch thickness, shape with small biscuit-cutter,
place in buttered pan close together, let rise again, and bake.
These rolls may be ready to serve in three hours if one and
one-half yeast cakes are used.
French Rusks
2 cups scalded milk Flour
^ cup butter 1 Q^g
^ cup sugar Yolks 2 eggs
1 teajpoon salt Whites 2 eggs
1 yeast cake dissolved in % teaspoon vanilla
^ cup lukewarm water
Add butter, sugar, and salt to scalded milk ; when luke-
warm add dissolved yeast cake and three cups flour. Cover
and let rise ; add egg and (tgg yolks well beaten, and enough
flour to knead. Let rise again, and shape as Parker House
Eolls. Before baking, make three parallel creases on top of
each roll. When nearly done, brush over with whites of eggs
beaten slightly, diluted with one tablespoon cold water and
vanilla. Sprinkle with sugar.
Rusks (Zwieback)
% cup scalded milk % cup sugar
% teaspoon salt ^4 cup melted butter
2 yeast cakes 3 eggs
Flour
Add yeast cakes to milk when lukewarm ; then add salt
and one cup flour, and let rise until very light. Add sugar,
butter, eggs unbeaten, and flour enough to handle.
62 BOSTON COOKING-SCHOOL COOK BOOK
Shape as finger rolls, and place close together on a buttered
sheet in parallel rows, two inches apart ; let rise again and
bake twenty minutes. When cold, cut diagonally in one-
half inch slices, and brown evenly in oven.
German Coffee Bread
1 cup scalded milk 1 egg
% cup butter, or butter and }{ yeast cake dissolved in
lard ^ cup lukewarm milk
^ cup sugar ^ cup raisins stoned and
^ teaspoon salt cut in pieces
Add butter, sugar, and salt to milk ; when lukewarm, add
dissolved yeast cake, egg well beaten, flour to make stiff
batter, and raisins; cover, and let rise over night; in morn-
ing spread in buttered dripping-pan one-half inch thick.
Cover and let rise again. Before baking, brush over with
beaten egg, and cover with following mixture : Melt three
tablespoons butter, add one-third cup sugar and one tea-
spoon cinnamon. When sugar is partially melted, add three
tablespoons flour.
Coffee Cakes (Brioche)
1 cup scalded milk }£ cup sugar
4 yolks of eggs 2 yeast cakes
3 eggs 1^ teaspoon extract lemon oi
^ cup butter 2 pounded cardamou seeds
^9i cups flour
French Confectioner
Cool milk; when lukewarm, add yeast cakes, and when
they are dissolved add remaining ingredients, and beat
thoroughly with hand ten minutes ; let rise six hours. Keep
in ice-box over night ; in morning turn on floured board, roll
in long rectangular piece one-fourth inch thick ; spread with
softened butter, fold from sides toward centre to make three
layers. Cut off pieces three-fourths inch wide; cover and
let rise. Take each piece separately in hands and twist from
ends in opposite directions, coil and bring ends together at
tup of cake. Let rise in pans and bake twenty minutes in a
moderate oven; cool and brush over with confectioner*'
BREAD AND BREAD MAKING 63
sugar, moistened with boiling water to spread, and flavored
with vanilla.
Coflfee Rolls
2 cups milk 1 egg
1% yeast cakes ^ teaspoon cinnamon
Butter \ 1 teaspoon salt
Lard >• % cup each Melted butter
Sugar ) Confectioners' sugar
Flour Vanilla
Scald milk, when Inkewarm add yeast cakes, and as
soon as dissolved add three and one-half cups flour. Beat
thoroughly, cover, and let rise ; then add butter, lard, sugar,
egg unbeaten, cinnamon, salt, and flour enough to knead.
Knead until well mixed, cover, and let rise. Turn mixture
on a floured cloth. Roll into a long, rectangular piece one-
fourth inch thick. Brush over with melted butter, fold from
ends toward centre to make three layers and cut off pieces
three-fourths inch wide. Cover and let rise. Take each
piece separately in hands and twist from ends in opposite
directions, then shape in a coil. Place in buttered pans,
cover, again let rise, and bake in a moderate oven twenty
minutes. Cool slightly, and brush over with confectioners'
sugar moistened with boiling water and flavored with
vanilla-
Swedish Bread
2)4 cups scalded milk % cup sugar
1 yeast cake 1 egg, well beaten
Flour ^ teaspoon salt
% cup melted butt«r 1 teaspoon almond extract
Add yeast cake to one-half cup milk which has been allowed
to cool until lukewarm ; as soon as dissolved add one-half
cup flour, beat thoroughly, cover, and let rise. When light,
add remaining milk and four and one-half cups flour. Stir
until thoroughly mixed, cover, and again let rise ; then add
remaining ingredients and one and one-half cups flour. Toss
on a floured cloth and knead, using one-half cup flour, cover,
and again let rise. Shape as Swedish Tea Braid or Tea
Ring I or II, and bake.
64 BOSTON COOKING-SCHOOL COOK BOOK
Swedish Tea Braid. Cut off three pieces of mixture of
equal size and roll, using the hands, in pieces of uniform
size ; then braid. Put on a buttered sheet, cover, let rise,
brush over with yolk of one egg^ slightly beaten, and diluted
with one-half tablespoon cold water, and sprinkle with finely
chopped blanched almonds. Bake in a moderate oven.
Swedish Tea Ring I. Shape as tea braid, form in shape
of ring, and proceed as with tea braid, having almonds
blanched and cut in slices crosswise.
Swedish Tea Ring II. Take one-third Swedish Bread
mixture and shape, using the hands, in a long roll. Put on
an unfloured board and roll, using a rolling-pin, as thinly as
possible. Mixture will adhere to board but may be easily
lifted with a knife. Spread with melted butter, sprinkle
with sugar and chopped blanched almonds or cinnamon.
EoU like a jelly roll, cut a piece from each end and join ends
to form ring. Place on a buttered sheet, and cut with
scissors and shape (see illustration). Let rise, and proceed
as with Tea Ring I.
Dutch Apple Cake
1 cup scalded milk 2X cups flour
1^ cup butter Melted butter
}{ cup sugar 5 sour apples
^ teaspoon salt }£ cup sugar
1 yeast cake i^ teaspoon cinnamon
2 eggs 2 tablespoons currants
Mix first four ingredients. When lukewarm add yeast
cake, eggs unbeaten, and flour to make a soft dough. Cover,
let rise, beat thoroughly, and again let rise. Spread in" a
buttered dripping-pan as thinly as possible and brush over
with melted butter. Pare, cut in eighths, and remove cores
from apples.
Press sharp edges of apples into the dough in parallel
rows lengthwise of pan. Sprinkle with sugar mixed with cin-
namon and sprinkle with curi'ants. Cover, let rise, and bake
in a moderate oven thirty minutes. Cut in squares and
serve hot or cold with whipped cream sweetened and flavored.
Swedish Tea Ring II before baking. — Page
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Swedish Tea Ring II. — Page 64.
Raised Hominy Muffixs. — Page 66.
Pop Overs. — Page 76.
BBBAD AND BREAD MAKING 66
Buns
1 cup scalded milk }^ teaspoon salt
Y^ cup butter ^ cup raisins stoned and
y^ cup sugar cut in quarters
1 yeast cake dissolved in 1 teaspoon extract lemon
^ cup lukewarm water Flour
Add one-half sugar and salt to milk ; when lukewarm, add
dissolved yeast cake and one and one-half cups flour ; cover,
and let rise until light ; add butter, remaining sugar, raisins,
lemon, and flour to make a dough; let rise, shape like bis-
cuits, let rise again, and bake. If wanted glazed, brush over
with beaten egg before baking.
Hot Cross Buns
1 cup scalded milk ^ teaspoon cinnamon
^ cup sugar 3 cups flour
2 tablespoons butter 1 ^gg
% teaspoon salt )^ cup raisins stoned and
% yeast cake dissolved in quartered, or
)^ cup lukewarm water ^ cup currants
Add butter, sugar, and salt to milk ; when lukewarm, add
dissolved yeast cake, flour, cinnamon, and Qg^ well beaten ;
when thoroughly mixed, add raisins, cover, and let rise over
night. In morning, shape in forms of large biscuits, place
in pan one inch apart, let rise, brush over with beaten egg,
and bake twenty minutes; cool, and with ornamental frost*
ing make a cross on top of each bun.
Raised Muffins
1 cup scalded milk % teaspoon salt
1 cup boiling water )^ yeast cake
2 tablespoons butter 1 Qgg
1^ cup sugar 4 cups flour
Add butter, sugar, and salt to milk and water ; when luke-
warm, add yeast cake, and when dissolved, ^g'g well beaten,
and flour; beat thoroughly, cover, and let rise over night.
In morning, fill buttered muffin rings two-thirds full ; let ris«
until rings are full, and bake thirty minutes in hot oven.
66 BOSTON COOKING-SCHOOL COOK BOOK
Grilled Mufans
Put buttered muflBn rings on a hot greased griddle. Fill
one-half full with raised muflSn mixture, and cook slowly
until well risen and browned underneath ; turn muffins and
rings and brown the other side. This is a convenient waj?^
of cooking muffins when oven is not in condition for
baking.
Raised Hominy Muffins
1 cup warm cooked hominy 1 teaspoon salt
%£ cup butter 3^ yeast cake
1 cup scalded milk )^ cup lukewarm water
3 tablespoons sugar 3)^ cups flour
Mix first five ingredients : when lukewarm add yeast cake,
dissolved in lukewarm water and flour. Cover, and let rise
over night. In the morning cut down, fill buttered gem pans
two-thirds full, let rise, one hour, and bake in a moderate
oven. Unless cooked hominy is rather stiJBf more flour will
be needed.
Raised Rice Muffins
Make same as Raised Hominy Muffins, substituting one
cup hot boiled rice in place of hominy, and adding the whites
of two eggs beaten until stiff.
Raised Oatmeal Muffins
}i cup scalded milk ^ yeast cake dissolved in
J^ cup sugar ^ cup lukewarm milk
% teaspoon salt 1 cup cold cooked oatmeal
2K cups flour
Add sugar and salt to scalded milk ; when lukewarm, add
dissolved yeast cake. Work oatmeal into flour with tips of
fingers, and add to first mixture; beat thoroughly, cover,
and let rise over night. In morning, fill buttered iron gem
pans two- thirds full, let rise on back of range that pan may
gradually heat and mixture rise to fill pan. Bake in mod-
erate oven twenty-five to thirty minutes.
BREAD AND BREAD MAKING 67
Health Food Muffins
1 cup warm wheat mush 1 tablespoon butter
^ cup brown sugar ^ yeast cake
% teaspoon salt ^ cup lukewarm water
2)^ cups flour
Mix first four ingredients, add yeast cake dissolved in
lukewarm water, and flour ; then knead. Cover, and let rise
over night. In the morning cut down, fill buttered gem pans
two-thirds full, again let rise and bake in a moderate oven.
This mixture, when baked in a loaf, makes a delicious bread.
Squash Biscuits
% cup squash (steamed and sifted) y^ yeast cake dissolved in
^ cup sugar }^ cup lukewarm water
% teaspoon salt ^ cup butter
>^ cup scalded milk 2>^ cups flour
Add squash, sugar, sait, and butter to milk; when luke-
warm, add dissolved yeast cake and flour; cover, and let
rise over night. In morning shape into biscuits, let rise,
and bake.
Imperial Muffins
1 cup scalded milk \% cups flour
y^ cup sugar 1 cup corn meal
% teaspoon salt }4. cup butter
y^ yeast cake dissolved in ^ cup lukewarm water
Add sugar and salt to milk ; when lukewarm add dissolved
yeast cake, and one and one-fourth cups flour. Cover, and
let rise until light, then add corn meal, remaining flour, and
butter. Let rise over night; in the morning fill buttered
muffin lings two-thirds full ; let rise until rings are full and
bake thirty minutes in hot oven.
Dry Toast
Cut stale bread in one-fourth inch slices. Crust may or
may not be removed. Put slices on wire toaster, lock toaster
and place over clear fire to dry, holding some distance from
coals; turn and dry other side. Hold nearer to coals and
68 BOSTON COOKING-SCHOOL COOK BOOK
color a golden brown on each side. Toast, if piled compactly
and allowed to stand, will soon become moist. Toast may
be buttered at table or before sending to table.
Water Toast
Dip slices of dry toast quickly in boiling salted water,
allowing one-half teaspoon salt to one cup boiling water.
Spread slices with butter, and serve at once.
MUk Toast I
1 pint scalded milk ]4, teaspoon salt
2 tablespoons butter 4 tablespoons cold water
'2,% tablespoons bread flour 6 slices dry toast
Add cold water gradually to flour to make a smooth, thin
paste. Add to milk, stirring constantly until thickened,
cover, and cook twenty minutes ; then add salt and butter
in small pieces. Dip slices of toast separately in sauce;
when soft, remove to serving dish. Pour remaining sauce
over all
Milk Toast II
Use ingredients given in Milk Toast I, omitting cold
water, and make as Thin White Sauce. Dip toast in sauce-
Brown Bread Milk Toast
Make same as Milk Toast, using slices of toasted brown
bread in place of white bread. Brown bread is better
toasted by first drying slices in oven.
Cream Toast
Substitute cream for milk, and omit butter in recipe for
Milk Toast I or 11.
Tomato Cream Toast
\% cups stewed and strained tomato 8 tablespoons butter
% cup scalded cream 3 tablespoons flour
1^ teaspoon soda ^ teaspoon salt
6 slices toast
Put butter in saucepan; when melted and bubbling, add
flour, mixed with salt, and stir in gradually tomato, to which
BREAD AND BREAD MAKING 69
soda has been added, then add cream. Dip slices of toast
in sauce. Serve as soon as made.
German Toast
8 eggs 2 tablespoons sugar
y^ teaspoon salt 1 cup milk
6 slices stale bread
Beat eggs slightly, add salt, sugar, and milk ; strain into
a shallow dish. Soak bread in mixture until soft. Cook on
a hot, well-greased griddle; brown on one side, turn and
brown other side. Serve for breakfast or luncheon, or with
a sauce for dessert.
Brewis
Break stale bits or slices of brown and white bread in
small pieces, allowing one and one-half cups brown bread to
one-half cup white bread. Butter a hot frying-pan, put in
bread, and cover with equal parts milk and water. Cook
until soft; add butter and salt to taste.
Bread for Garnishing
Dry toast is often used for garnishing, cut in various
shapes. Always shape before toasting. Cubes of bread,
toast points, and small oblong pieces are most common.
Cubes of stale bread, from which centres are removed, are
jfried in deep fat and called croustades; half-inch cubes,
browned in butter, or fried in deep fat, are called crofttons.
Usea for Stale Bread
All pieces of bread should be saved and utilized. Large
pieces are best for toast. Soft stale bread, from which
crust is removed, when crumbed, is called stale breadcrumbs,
or raspings, and is used for puddings, griddle-cakes, omelets,
scalloped dishes, and dipping food to be fried. Remnants
of bread, from which crusts have not been removed, are
dried in oven, rolled, and sifted. These are called dry bread
crumbs, and are useful for crumbing croquettes, cutlets,
fishr meat; etc.
70 BOSTON COOKING-SCHOOL COOK BOOK.
CHAPTER V
BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
Batters, Sponges, and Doughs
BATTER is a mixture of flour and some liquid (usually
combined with other ingredients, as sugar, salt, eggs,
etc.), of consistency to pour easily, or to drop from a spoon,.
Batters are termed thin or thick, according to their
consistency.
Sponge is a batter to which yeast is added.
Dough differs from batter inasmuch as it is stiff enough to
be handled.
Cream Scones
2 cups flour % teaspoon salt
4 teaspoons baking power 4 tablespoons butter
2 teaspoons sugar 2 eggs
y^ cup cream
Mix and sift together flour, baking powder, sugar, and
salt. Rub in butter with tips of fingers; add eggs well
beaten, (reserving a small amount of unbeaten white) and
cream. Toss on a floured board, pat, and roll to three-fourths
inch in thickness. Cut in squares, brush with reserved white,
sprinkle with sugar, and bake in a hot oven fifteen minutes.
Baking Po-wder Biscuit I
2 cups bread flour 1 tablespoon lard
5 teaspoons baking powder 1 cup milk and water
1 teaspoon salt in equal parts
1 tablespoon butter
Mix dry ingredients, and sift twice.
Work in butter and lard with tips of fingers ; add gradu-
ally the liquid, mixing with knife to a soft dough. It is
impossible to determine the exact amount of liquid, owing
BREAKFAST CAKES, ETC. 71
to differences in flour. Toss on a floured board, pat and
roll lightly to one-half inch in thickness. Shape with a bis-
cuit-cutter. Place on buttered pan, and bake in hot oven
twelve to fifteen minutes. If baked in too slow an oven, the
gas will escape before it has done its work.
Baking PoTvder Biscuit H
2 cups bread flour 2 tablespoons butter
5 teaspoons baking powder 1 cup milk
% teaspoon salt
Mix and bake as Baking Powder Biscuit I.
Emergency Biscuit
Use recipe for Baking Powder Biscuit I or II, with the
addition of more milk, that mixture may be dropped from
spoon without spreading. Drop by spoonfuls on a buttered
pan, one-half inch apart. Brush over with milk^ and bake
in hot oven eight minutes.
Fruit Rolls (Pin "WTieel Biscuit)
2 cups flour % cup milk
5 teaspoons baking powder y^ cup stoned raisins
y^ teaspoon salt (finely chopped)
2 tablespoons sugar 2 tablespoons citron
2 tablespoons butter (finely chopped)
y^ teaspoon cinnamon
Mix as Baking Powder Biscuit II. Roll to one-fourth inch
thickness, brush oyer with melted butter, and sprinkle with
fruit, sugar, and cinnamon. Roll like a jelly roll; cut off
pieces three-fourths inch in thickness. Place on buttered
tin, and bake in hot oven fifteen minutes. Currants may be
used in place of raisins and citron.
Twin Mountain Muffins
^ cup butter 1 egg
^ cup sugar 1 cup milk
% teaspoon salt 2 cups bread flour
5 teaspoons baking powder
Cream the butter ; add sugar and ^^g well beaten ; sift
baking powder with flour, and add to the flrst mixture, alter-
72 BOSTON COOKING-SCHOOL COOK BOOK
nating with milk. Bake in buttered tin gem pans twenty-
five minutes.
One Egg Muffins I
. 3>^ cups flour 1}4 cups milk
6 teaspoons baking powder 3 tablespoons melted butter
1 teaspoon salt 1 egg
3 tablespoons sugar
Mix and sift dry ingredients; add gradually milk, egg
well beaten, and melted butter. Bake in buttered gem pans
twenty-five minutes. If iron pans are used they must be
previously heated. This recipe makes thirty muffins. Use
half the proportions given and a small egg, if half the num-
ber is requu'ed.
One Egg Muffins II
2 cups flour 2 tablespoons sugar
4 teaspoons baking powder 1 cup milk
^ teaspoon salt 2 tablespoons melted butter
legg
Mix and bake as One Egg Muffin I.
Berry Muffins I (vrithout eggs)
2 cups flour 2 tablespoon butter
^ cup sugar 1 cup milk (scant)
4 teaspoons baking powder 1 cup berries
}^ teaspoon salt
Mix and sift dry ingredients ; work in butter with tips of
fingers ; add milk and berries.
Berry Muffins II
^ cup butter 4 teaspoons baking powder
}^ cup sugar ^ teaspoon salt
1 egg 1 cup milk
2^ cups flour 1 cup berries
Cream the butter; add gradually sugar and egg well
beaten ; mix and sift flour, baking powder, and salt, reserv-
ing one-fourth cup flour to be mixed with berries and added
last ; the remainder alternately with' milk.
BISCUITS, BREAKFAST CAKES, ETC. 73
Queen of MufiBns
^ cup butter % cup milk (scant)
y^ cup sugar \% cups flour
1 Q,^g 23^ teaspoons baking powder
Mix and bake same as Twin Mountain Muffins.
Rice Muffins
2)^ cups flour 1 cup milk
% cup hot cooked rice 1 egg
5 teaspoons baking powder 2 tablespoons melted batter
2 tablespoons sugar % teaspoon salt
Mix and sift flour, sugar, salt, and baking powder; add
one-half milk, egg well beaten, the remainder of the milk
mixed with rice, and beat thoroughly ; then add butter.
Bake in buttered muffin rings placed in buttered pan or
buttered gem pans.
Oatmeal Muffins
1 cup cooked oatmeal % teaspoon salt
\y^ cups flour % cup °^ilt
2 tablespoons sugar 1 Qgg
4 teaspoons baking powder 2 tablespoons melted butter
Mix and bake as Rice Muffins.
Graham Muffins I
IJx^ cups Graham flour % cup molasses
1 cup flour ^ teaspoon soda
1 cup sour milk 1 teaspoon salt
2 tablespoons melted butter
Mix and sift dry ingredients ; add milk to molasses, and
combine mixtures ; then add butter.
Graham Muffins II
1 cup Graham or entire wheat 1 teaspoon salt
flour 1 cup milk
^ cup flour 1 Qgg
^ cup sugar 3 tablespoons melted butter
5 teaspoons baking powder
Mix and sift dry ingredients; add milk gradually, egg
well beaten, and melted butter ; bake in hot oven in buttered
gem pans twenty-five minutes.
74 BOSTON COOKING-SCHOOL COOK BOOK
Rye Muffins I
Make as Graham Muffins 11, substituting rye meal foi
Graham flour.
Rye Muffins II
l^ cups rye meal )4 cup molasses
1}^ cups flour 1}^ cups milk
4 teaspoons baking powder 1 egg
1 teaspoon salt 1 tablespoon melted butter
Mix and bake as Graham Muffins II, adding molasse?
with milk.
Rye Gems
1^ cups rye flour ^ cup molasses
1}4 cups flour 1^ cups milk
4 teaspoons baking powder 2 eggs
1 teaspoon salt 3 tablespoons melted butter
Mix and sift dry ingredients, add molasses, milk, eggs
well beaten, and butter. Bake in hot oven in buttered gem
pans twenty-five minutes.
Corn Meal Gems
}^ cup com meal 1 tablespoon melted butter
1 cup flour )4 teaspoon salt
3 teaspoons baking powder % cup milk
1 tablespoon sugar 1 egg
Mix and bake as Graham Muffins IL
Hominy Gems
^ cup hominy 1 cup com meal
}£ teaspoon salt 8 tablespoons sugar
J^ cup boiling water 3 tablespoons butter.
1 cup scalded milk 2 eggs
3 teaspoons baking powder
Add hominy mixed with salt to boiling water and let stand
until hominy absorbs water. Add scalded milk to corn me«l,
then add sugar and butter. Combine mixtures, cool slightly,
add yolks of eggs beaten until thick, and whites of eggs
beaten until stiff. Sift in baking powder and beat thor-
oughly. Bake in hot buttered gem pans.
BISCUITS, BREAKFAST CAKES, ETC. 75
Berkshire Muffins /j \
y^ cup corn meal ^ teaspoon salt
y^ cup flour % cup scalded milk (scant)
y^ cup cooked rice 1 Qgg
2 tablespoons sugar 1 tablespoon melted butter
3 teaspoons baking powder
Tarn scalded milk on meal, let stand five minutes; add
rice, and flour mixed and sifted with remaining dry ingre-
dients. Add yolk of egg well beaten, butter, and white of
Q^^ beaten stiff and dry.
Golden CorcL. Cake.^
1 cup corn meal ^ teaspoon salt
1 cup flour 1 cup milk
3^ cup sugar 1 ^gg
5 teaspoons baking powder 2 tablespoons melted butter
Mix and sift dry ingredients ; add milk, ^gg well beaten,
and butter; bake in shallowed buttered pan in hot oven
twenty minutes.
Corn Cake (sweetened "with Molasses)
1 cup corn meal y^ cup molasses
^ cup flour ^ cup milk
3>^ teaspoons baking powder 1 ^gg
1 teaspoon salt 1 tablespoon melted butter
Mix and bake as Golden Corn Cake, adding molasses to
milk. .
White Corn Cake
^ cup butter 13^ cups white corn meal
y^ cup sugar \y^ cups flour
I3^cups milk 4 teaspoons baking powder
Whites 3 eggs 1 teaspoon salt
Cream the butter; add sugar gradually; add milk, alter-
nating with dry ingredients, mixed and sifted. Beat thor-
oughly ; add whites of eggs beaten stiff. Bake in buttered
cake pan thirty minutes.
7b' BOSTON COOKING -SCHOOL COOK BOOK
Rich Corn Cake
1 cap corn meal ^ teaspoon salt
1 cup white flour % cup milk
4 teaspoons baking powder 2 eggs
^ cup sugar i^ cup melted butter
Mix and sift dry ingredients. Add milk, gradually, eggs
well beaten, and butter. Bake in a buttered, shallow pan,
in a hot oven.
Susie's Spider Corn Cake
1^ cups com meal 1 teaspoon salt
2 cups sour milk 2 eggs
1 teaspoon soda 2 tablespoons butter
Mix soda, salt, and corn meal ; gradually add eggs well
beaten and milk. Heat frying-pan, grease sides and bottom
of pan with butter, turn in the mixture, place on middle grate
in hot oven, and cook twenty minutes.
"White Corn Meal Cake
1 cup scalded milk y^, ^^P white corn meal
1 teaspoon salt
Add salt to corn meal, and pour on gradually milk. Turn
into a buttered shallow pan to the depth of one-fourth inch.
Bake in a moderate oven until crisp. Split and spread with
butter.
Pop-overs
1 cup flour % cup milk
^ teaspoon salt 2 eggs
y teaspoon melted butter
Mix salt and flour; add milk gradually, in order to
obtain a smooth batter. Add ^%^^ beaten until light, and
butter ; beat two minutes, — using egg-beater, — turn into
hissing hot buttered iron gem pans, and bake thirty to
thirty-five minutes in a hot oven. They may be baked
in buttered earthen cups, when the bottom will have a
glazed appearance. Small round iron gem pans are best
for Pop-overs.
BISCUITS, BREAKFAST CAKES, ETC. 77
Graham Pop-overa
^ cup entire wheat flour Jg cup milk
^ cup flour 1 egg
)^ teaspoon salt i^ teaspoon melted butter
Prepare and bake as Pop-overs.
Breakfast Puffs
1 cup flour 1^ cup milk
}4 cup water
Mix milk and water ; add gradually to flour, and beat with
egg-beater until very light. Bake same as Pop-overs.
Fadges
1 cup entire wheat flour 1 cup cold water
Add water gradually to flour, and beat with egg-beater
until very light. Bake same as Pop-overs.
Zante Muffins
)4 cup butter 2 cups corn meal
% cup sugar 1 cup flour
3 eggs 1 teaspoon salt
1)4 cups milk 5 teaspoons baking powder
^ cup currants •
Cream the butter ; add sugar, gradually, eggs well beaten,
and milk; then add dry ingredients mixed and sifted, and
currants. Bake in buttered individual tins.
Maryland Biscuit
1 pint flour 1 teaspoon salt
3^ cup lard Milk and water in eqaal quantities
Southern Pupil
Mix and sift flour and salt; work in lard with tips of fin-
gers, and moisten to a stiff dough. Toss on slightly floured
board, and beat with rolling-pin thirty minutes, continually
folding over the dough. Roll one-third inch in thickness,
shape with round cutter two inches in diameter, prick with
fork, and place on a buttered tiu. Bake twenty minutes in
hot oven.
78 BOSTON COOKING-SCHOOL COOK BOOK
OHIDDLE-CAKES
Sour Milk Griddle-cakes
2^ cups flour 2 cups Sour milk
% teaspoon salt 1>^ teaspoons soda
Mix and sift flour, salt, and soda; add sour milk, and
Q%% well beaten. Drop by spoonfuls on a greased hot grid-
dle ; cook on one side. "When puffed, full of bubbles, and
cooked on edges, turn, and cook other side. Serve with
butter and maple syrup.
Sweet Milk Griddle-cakes
♦ 3 cups flour y^ cup sugar
\y^ tablespoons baking powder 2 cups milk
1 teaspoon salt 1 %%%
2 tablespoons melted butter
Mix and sift dry ingredients; beat ^g^,^ add milk, and
pour slowly on first mixture. Beat thoroughly, and add
butter. Cook same as Sour Milk Griddle-cakes. Begin
cooking cakes at once or more baking powder will be
required.
Entire 'Wheat Griddle-cakes
1^ cup entire wheat flour 3 tablespoons sugar
1 cup flour 1 Qg'g
3 teaspoons baking powder X]/^ cups milk
% teaspoon salt 1 tablespoon melted butter
Prepare and cook same as Sweet Milk Griddle-cakes.
Com Griddle-cakes
2 cups flour 3^ cup sugar
% cup corn meal \%. cups boiling water
1% tablespoons baking powder \% cups milk
1)^ teaspoons salt 1 %%%
2 tablespoons melted butter
Add meal to boiling water, and boil five minutes; turn
into bowl, add milk, and remaining dry ingredients mixed
and sifted, then the egg well beaten, and butter. Cook same
as other griddle-cakes.
BISCUITS, BREAKFAST CAKES, ETC. 79
Rice Griddle-cakes I
2}4 cups flour 1^ cup sugar
% cup cold cooked rice Ij^ cups milk
' 1 tablespoon baking powder 1 egg
}4 teaspoon salt 2 tablespoons melted butter
Mix and sift dry ingredients. Work in rice with tips of
fingers ; add egg well beaten, milk, and butter. Cook same
as other griddle-cakes.
Rice Griddle-cakes II
1 cup milk Yolks 2 eggs
1 cup warm boiled rice Whites 2 eggs
^ teaspoon salt 1 tablespoon melted butter
% cup flour
Pour milk over rice and salt, add yolks of eggs beaten
until thick and lemon color, butter, flour, and fold in whites
of eggs beaten until stiff and dry.
Bread Griddle-cakes
1% cups fine stale bread crumbs 2 eggs
11^ cups scalded milk ^ cup flour
2 tablespoons butter 3^ teaspoon salt
4 teaspoons baking powder
Add milk and butter to crumbs, and soak until crumba
are soft; add eggs well beaten, then flour, salt, and baking
powder mixed and sifted. Cook same as other griddle-cakes.
BuckTvheat Cakes
^ cup fine bread crumbs }^ yeast cake
2 cups scalded milk % <^^? lukewarm water
^ teaspoon salt \% cups buckwheat flour
1 tablespoon molasses
Pour milk over crumbs, and soak thirty minutes; add salt,
yeast cake dissolved in lukewarm water, and buckwheat to
make a batter thin enough to pour. Let rise over night ; in
the morning, stir well, add molasses, one- fourth teaspoon soda
dissolved in one-fourth cup lukewarm water, and cook same
as griddle-cakes. Save enough batter to raise another mixing,
instead of using yeast cake ; it will require one-half cup.
80 BOSTON COOKING-SCHOOL COOK BOOK
Waffles
1^ cups flour 1 cup milk
3 teaspoons baking powder Yolks 2 eggs
>^ teaspoon salt Whites 2 eggs
1 tablespoon melted butter
Mix and sift dry ingredients ; add milk gradually, yolks
of eggs well beaten, butter, and whites of eggs beaten stiff;
cook on a greased hot waffle-iron. Serve with maple syrup.
A waffle-iron should fit closely on range, be well heated
on one side, turned, heated on other side, and thoroughly
greased before iron is filled. In filling, put a tablespoonful
of mixture in each compartment near centre of iron, cover,
and mixture will spread to just fill iron. If sufficiently
heated, it should be turned almost as soon as filled and cov-
ered. In using a new iron, special care must be taken in
greasing, or waffles will stick.
Waffles with Boiled Cider
Follow directions for making Waffles. Serve with
Boiled Cider. Allow twice as much cider as sugar, and
let boil until of a syrup consistency.
Rice Waffles
1^ cups flour 4 teaspoons baking powder
% cup cold cooked rice ^ teaspoon salt
1>^ cups milk 1 tablespoon melted butter
2 tablespoons sugar 1 Qgg
Mix and sift dry ingredients; work in rice with tips of
fingers ; add milk, yolk of egg well beaten, butter, and white
of egg beaten stiff. Cook same as Waffles.
Virginia Waffles
1}4 cups boiling water li^ tablespoons baking powder
>^ cup white corn meal 1 3^ teaspoons salt
13^ cups milk Yolks 2 eggs
3 cups flour Whites 2 eggs
3 tablespoons sugar 2 tablespoons melted butter
Cook meal in boiling water twenty minutes ; add milk, dry
ingredients mixed and sifted, yolks of eggs well beaten, but-
ter, and whites of eggs beaten stiff. Cook same as Waflles.
Waffles. — Page 80.
Strawberry Shortcake. — Page 84.
Shirred Egg. — Page 97.
Eggs a la Commodore. — Page 97.
BISCUITS, BREAKFAST CAKES, ETC. 81
Raised Waffles
1^ cups milk 1^ cup lukewarm water
1 teaspoon salt 2 cups flour
1 tablespoon butter Yolks 2 eggs
1^ yeast cake Whites 2 eggs
Scald milk ; add salt and butter, and when lukewarm, add
yeast cake dissolved in water, and flour. Beat well ; let rise
over night; add yolks of eggs well beaten, and whites of
eggs beaten stiff. Cook same as Waffles. By using a whole
yeast cake, the mixture will rise in one and one-half hours.
9 Fried Drop Cakes
1% cups flour 1^ cup sugar
2}^ teaspoons baking powder }£ cup milk
3^ teaspoon salt 1 egg
1 teaspoon melted butter
Beat egg until light ; add milk, dry ingredients mixed and
sifted, and melted butter. Drop by spoonfuls in hot, new,
deep fat ; fry until light brown and cooked through, which
must at first be determined by piercing with a skewer, or
breaking apart. Remove with a skimmer, and drain on
brown paper.
Rye Drop Cakes
^ cup rye meal )4 teaspoon salt
^ cup flour 2 tablespoons molasses
2)4 teaspoons baking powder J^ cup milk
legg
Mix and sift dry ingredients ; add milk gradually, molas-
ses, and egg well beaten. Cook same as Fried Drop Cakes.
Raised Doughnuts
1 cup milk }4 cup butter and lard mixed
}^ yeast cake 1 cup light brown sugar
1^ cup lukewarm water 2 eggs
1 teaspoon salt }4 grated nutmeg
Flour
Scald and cool milk; when lukewarm, add the yeast cake dis--
solved in water, salt, and flour enough to make a stiff batter;
6
82 BOSTON COOKING-SCHOOL COOK BOOK
let rise over night. In morning add shortening melted,
sugar, eggs well beaten, nutmeg, and enough flour to make
a stiff dough ; let rise again, and if too soft to handle, add
more flour. Toss on floured board, pat, and roll to three-
fourths inch thickness. Shape with cutter, and work between
hands until round. Place on floured board, let rise one
hour, turn, and let rise again ; fry in deep fat, and drain on
brown paper. Cool, and roll in powdered sugar.
Doughnuts I
1 cup sugar 4 teaspoons baking powder
2}^ tablespoons butter 3^ teaspoon cinnamon
3 eggs 3^ teaspoon grated nutmeg
1 cup milk \}4 teaspoons salt
Flour to roll
Cream the butter, and add one-half sugar. Beat egg until
light, add remaining sugar, and combine mixtures. Add
three and one-haif cups flour, mixed and sifted with balding
powder, salt, and spices ; then enough more flour to make
dough stiff enough to roll. Toss one-third of mixture on
floured board, knead slightly, pat, and roll out to one-fourth
inch thickness. Shape with a doughnut cutter, fry in deep
fat, take up on a skewer, and drain on brown paper. Add
trimmings to one-half remaining mixture, roll, shape, and
fry as before; repeat. Doughnuts should come quickly to
top of fat, brown on one side, than be turned to brown on
the other ; avoid turning more than once. The fat must be
kept at a uniform temperature. If too cold, doughnuts will
absorb fat; if too hot, doughnuts will brown before suflS-
ciently risen. See rule for testing fat.
Doughnuts II
4 cups flour ^ teaspoon cinnamon
\% teaspoons salt ^ tablespoon butter
\% teaspoons soda 1 cup sugar
\% teaspoons cream of tartar 1 cup sour milk
3^ teaspoon grated nutmeg 1 eg^
Put flour in shallow pan ; add salt, soda, cream of tartar,
and spices. Work in butter with tips of fingers ; add sugar,
egg well beaten, and sour milk. Stir thoroughly, and tosf
BISCUITS, BREAKFAST CAKES, ETC. 83
on board thickly dredged with flour; knead slightly, using
more flour if necessary. Pat and roll out to one-fourth inch
thickness ; shape, fry, and drain. Sour-milk doughnuts may
be turned as soon as they come to top of fat, and frequently
afterwards.
Doughnuts III
2 cups sugar 2 teaspoons soda
4 eggs 2 teaspoons salt
1^ cups sour milk 2 teaspoons baking powder
4 tablespoons melted butter 1 teaspoon grated nutmeg
Flour
Mix ingredients in order given ; shape, fry, and drain.
Crullers
^ cup butter 4 cups flour
1 cup sugar ^ teaspoon grated nutmeg
Yolks 2 eggs 3)^ teaspoons baking powder
Whites 2 eggs 1 cup milk
Powdered sugar and cinnamon
Cream the butter, add sugar gradually, yolks of eggs well
beaten, and whites of eggs beaten stiff. Mix flour, nutmeg,
and baking powder ; add alternately with milk to first mix-
ture; toss on floured board, roll thin, and cut in pieces three
inches long by two inches wide ; make four one-inch parallel
gashes crosswise at equal intervals. Take up by running
finger in and out of gashes, and lower into deep fat. Fry
same as Doughnuts I.
Strawberry Short Cake I
2 cups flour 2 teaspoons sugar
4 teaspoons baking powder ^ cup milk
3^ teaspoon salt ^ cup butter
Mix dry ingredients, sift twice, work in butter with tips
of fingers, and add milk gradually. Toss on floured board,
divide in two parts. Pat, roll out, and bake twelve minutes
in a hot oven in buttered Washington pie or round layer cake
tins. Split, and spread with butter. Sweeten strawberries
to taste, place on back of range until warmed, crush slightly,
and put between and on top of Short Cakes ; cover top with
Cream Sauce L
84 BOSTON COOKING-SCHOOL COOK BOOK
Straw^berry Short Cake II
2 cups flour 1 tablespoon sugar
4 teaspoons baking powder y^ cup butter
% teaspoon salt ^ cup milk
Mix same as Strawberry Short Cake I. Toss and roll on
floured board. Put in round buttered tin, and shape with
back of hand to fit pan.
Rich Strawberry Short Cake
2 cups flour Few grains nutmeg
)^ cup sugar 1 egg
4 teaspoons baking powder K ^^P butter
% teaspoon salt i^ cup milk
Mix dry ingredients and sift twice, work in shortening
with tips of fing^ers, add egg well beaten, and milk. Bake
same as Strawberry Short Cake II. Split cake and spread
under layer with Cream Sauce II. Cover with strawberries
which have been sprinkled with powdered sugar; again
spread with sauce, and cover with upper layer.
Fruit Short Cake
^ cup butter ^ cup milk
}^ cup sugar 1 cup flour
1 egg 2 teaspoons baking powder
^ teaspoon salt
Cream the butter, add sugar gradually, and Qgg well
beaten. Mix and sift flour, baking powder, and salt, adding
alternately with milk to first mixture. Beat thoroughly, and
bake in a buttered round tin. Cool, spread thickly with
sweetened fruit, and cover with Cream Sauce I or II.
Fresh strawberries, peaches, apricots, raspberries, or canned
quince or pineapple may be used. When canned goods are
used, drain fruit from syrup and cut in pieces. Dilute
cream for Cream Sauce with fruit syrup in place of milk.
Any shortcake mixture may be made for individual ser-
vice by shaping with a large biscuit cutter ; or mixture may
be baked in a shallow cake pan, centre removed and filled
with fruit, and pieces baked separately to introduce to
represent handles.
CEREALS
85
CHAPTER VI
CEREALS
CEREALS (cultivated grasses) rank first among vege-
table foods; being of hardy growth and easy culti-
vation, they are more widely diffused over the globe than
any of the flowering plants. They include wheat, oats,
rye, barley, maize (Indian corn), and rice ; some authori-
ties place buckwheat among them. Wheat probably is the
most largely consumed ; next to wheat, comes rice.
TABLE SHOWING COMPOSITION
Water
7.2
12.9
11.6
12.5
12.1
11.8
10.8
12.7
12.4
14.3
10,8
Department of Agriculture ^ Washington, D. C,
Proteid
Fat
Starch
Mineral
matter
Oatmeal ....
. 15.6
7.3
68.0
1.9
Corn meal ....
. 8.9
2.2
75.1
0.9
Wheat flour (spring)
. 11.8
1.1
75.0
0.5
Wheat flour (winter)
. 10.4
1.0
75.6
0.5
Entire wheat flour .
14.2
1.9
70.6
1.2
Graham flour . . .
13.7
2.2
70.3
2.0
Pearl barley . . .
9.3
1.0
77.6
1.3
Rye meal ....
7.1
0.9
78.5
0.8
Rice
7.8
0.4
79.4
0.4
Buckwheat flour . . .
6.1
1.0
77.2
1.4
Macaroni ....
11.7
1.6
72.9
3.0
Macaroni, spaghetti, and vermicelli are made from wheaten
flour, rich in gluten, moistened to a stiff dough with water,
and forced through small apertures in an iron plate by
means of a screw press. Various Italian pastes are made
from the same mixture. Macaroni is manufactured to
some extent in this country, but the be^w comes from Italy,
86 BOSTON COOKING-SCHOOL COOK BOOK
Lagana and Pejero, being the favorite brand. When maca-
roni is colored, it is done by the use of saffron, not by eggs,
as is generally supposed. The only egg macaroni is manu-
factured in strips, and comes from Minneapolis.
Macaroni is valuable food, as it is very cheap and nutri-
tious ; but being deficient in fat, it should be combined with
cream, butter, or cheese, to make a perfect food.
From cereals many preparations are made, used alone, or
in combination with other food products. From rice is made
rice flour ; from oats, oatmeal, and oats steam-cooked and
rolled. There are many species of corn, the principal
varieties being white, yellow, and red. From corn is made
corn meal, — both white and yellow, — cornstarch, hominy,
maizena, cerealine, samp, and hulled corn ; from wheat,
wheaten or white flour, and a variety of breakfast foods.
Rye is used for flakes, meal, and flour ; barley, for flour and
pearl barley. Buckwheat, throughout the United States, is
used only when made into flour for buckwheat cakes.
For family use, cereals should be bought in small quanti-
ties, and kept in glass jars, tightly covered. Many cereal
preparations are on the market for making breakfast mushes,
put up in one and two pound packages, with directions for
cooking. In nearly all cases, time allowed for cooking is
not sufficient, unless dish containing cereal is brought in
direct contact with fire, which is not the best way. Mushes
should be cooked over hot water after the first five minutes ;
if a double boiler is not procurable, improvise one. Boiling
water and salt should always be added to cereals, allowing
one teaspoon salt to each cup of cereal, — boiled to soften
cellulose and swell starch grains, salted to give flavor.
Indian meal and finely ground preparations should be mixed
with cold water before adding boiling water, to prevent
lumping.
TABLE FOR COOKING CEREALS
Kind Quantity Water Time
Steam-cooked and > ^y gQ Q^inutes
rolled oats ^ r^ ^
CEREALS
87
Kind Quantity
Water
Time
Steam-cooked and ^
rolled rye and ^ 1 cup
wheats )
1)^ cups
20 minutes
Rice (steamed) . . 1 cup
2X-3M caps
(according to
age of rice)
45-60 minutes
Indian meal . . 1 cup
3>^ cups
3 hours
Fine wheat break- ) ^ ^
fast foods >
^K cups
30 minutes
Oatmeal (coarse) . 1 cup
4 cups
3 hours
Hominy (fine) . 1 cup
4 cups
1 hour
Oatmeal Mush -v^ith Apples
Core apples, leaving large cavities ; pare, and cook until
soft in syrup made by boiling sugar and water together,
allowing one cup sugar to one and one-half cups water.
Fill cavities with oatmeal mush ; serve with sugar and
cream. The syrup should be saved and re-used. Berries,
sliced bananas, or sliced peaches, are acceptably served with
any breakfast cereal.
Cereal with Fruit
^ cup fine wheat breakfast food
^ cup cold water
2 cups boiling water
1 teaspoon salt
1^ lb. dates, stoned, and
cut in pieces
Mix cereal, salt, and cold water ; add boiling water to
cereal placed on front of range. Boil five minutes, steam
in double boiler thirty minutes ; stir in dates, and serve with
cream. To serve for breakfast, or as a simple dessert.
Fried Mushes
Mush left over from breakfast may be packed in greased,
one pound baking-powder box, and covered, which will pre-
vent crust from forming. The next morning remove from
box, slice thinly, dip in flour, and saute. Serve with maple
syrup.
88 BOSTON COOKING-SCHOOL COOK BOOK
Fried Corn Meal Mush, or Pried Hominy-
Pack corn meal or hominy mush in greased, one pound
baking-powder boxes, or small bread pan, cool, and cover.
Cut in thin slices, and saute ; cook slowly, if preferred crisp
and dry. Where mushes are cooked to fry, use less water
in steaming.
Boiled Rice
1 cup rice 2 quarts boiling water
1 tablespoon salt
French Chef
Pick over rice ; add slowly to boiling, salted water, so as
not to check boiling of water. Boil thirty minutes, or until
soft, which may be determined by testing kernels. Old rice
absorbs much more water than new rice, and takes longer
for cooking. Drain in coarse strainer, and pour over one
quart hot water ; return to kettle in which it was cooked ;
cover, place on back of range, and let stand to dry off, when
kernels are distinct. When stirring rice, always use a fork
to avoid breaking kernels. Rice is more satisfactory when
soaked over night in cold water to cover.
Steamed Rice
1 cup rice 2^ to 3)^ cups boiling water
1 teaspoon salt (according to age of rice)
Put salt and water in top of double boiler, place on
range, and add gradually well-washed rice, stirring with
a fork to prevent adhering to boiler. Boil five minutes,
cover, place over under part double boiler, and steam forty-
five minutes, or until kernels are soft ; uncover, that steam
may escape. When rice is steamed for a simple dessert,
use one-half quantity of water given in recipe, and steam
until rice has absorbed water; then add scalded milk for
remaining liquid.
To wash rice. Put rice ^n strainer, place strainer over
bowl nearly full of cold water ; rub rice between hands, lift
strainer from bowl, and change water. Repeat process three
or four times, until water is quite clear.
CEREALS . 89
Rice -with Cheese
Steam one cup rice, allowing one tablespoon salt ; cover
bottom of buttered pudding-dish with rice, dot over with
three-fourths tablespoon butter, sprinkle with thin shavings
mild cheese and a few grains cayenne ; repeat until rice and
one-fourth pound cheese are used. Add milk to half the
depth of contents of dish, cover with buttered cracker
crumbs, and bake until cheese melts.
Rice k la Riston
Finely chop two thin slices bacon, add to one-half raw
medium-sized cabbage, finely chopped; cover, and cook
slowly thirty minutes. Add one- fourth cup rice, boiled,
one-half teaspoon chopped parsley, and salt and pepper to
taste. Moisten with one-half cup White Stock, and cook
fifteen minutes.
Turkish Pilaf I
Wash and drain one-half cup rice, cook in one tablespoon
butter until brown, add one cup boiling water, and steam
until water is absorbed. Add one and three-fourths cups
hot stewed tomatoes, cook until rice is soft, and season with
salt and pepper.
Turkish Pilaf II
^ cup washed rice 1 cup Brown Stock, highly
^ cup tomatoes, stewed and seasoned
strained 3 tablespoons butter
Add tomato to stock, and heat to boiling-point ; add rice,
and steam until rice is soft ; stir in butter with a fork, and
keep uncovered that steam may escape. Serve in place of a
vegetable, or as border for curried or fricasseed meat.
Turkish Pilaf IH
^ cup rice ^ cup cold cooked chicken cut
3 tablespoons butter in dice
J4 cup canned tomatoes White Stock highly seasoned
Salt and cayenne
Cook rice in boiling salted water, drain, and pour over hot
water to thoroughly rinse. Heat omelet pan, add butter.
90 BOSTON COOKING-SCHOOL COOK BOOK
and as soon as butter is melted add rice. Cook three min-
utes; then add tomatoes, chicken, and enough stock to
moisten. Cook five minutes, and season highly with salt and
cayenne. If not rich enough, add more butter.
Russian Pilaf
Follow recipe for Turkish Pilaf III, substituting cold
cooked lamb in place of chicken, and add a chicken's liver
sauted in butter, then separated into small pieces.
Hissoto Creole
8 tablespoons butter 2^ cups highly seasoned
1 cup rice Brown Stock
Canned pimentoes
Melt butter in hot frying-pan, add rice, and stir constantly
until rice is well browned. Add stock heated to boiling-pointy
and cook in double boiler until soft. Turn on a serving dish,
garnish with pimentoes cut in fancy shapes, and cover with
Creole Sauce. Cook two tablespoons chopped onion, two
tablespoons chopped green pepper, one tablespoon chopped
red pepper, or canned pimentoes, and four tablespoons
chopped fresh mushrooms, with three tablespoons butter,
five minutes. Add two tablespoons flour, one cup tomatoes,
one truflSe thinly sliced, one-fourth cup sherry wine, and
salt to taste.
. Boiled Macaroni
^ cup macaroni broken in 2 quarts boiling water
inch pieces 1 tablespoon salt
]/^ cup cream
Cook macaroni in boiling salted water twenty minutes oi
until soft, drain in strainer, pour over it cold water to pre-
vent pieces from adhering; add cream, reheat, and season
with salt.
Macaroni with White Sauce
yi, cup macaroni broken in 2 quarts boiling water
inch pieces 1 tablespoon salt
\% cups White Sauce
Cook as for Boiled Macaroni, and reheat in White Sauce.
Wbite Sauco. Melt two tablespoons batter, add two tabW
CEBBALS 91
spoons flour with one-half teaspoon salt, and pour on slowly
one and one-half cups scalded milk.
Baked Macaroni
Put Macaroni with White Sauce in buttered baking dish,
cover with buttered crumbs, and bake until crumbs are
brown.
Baked Macaroni -with Cheese
Put a layer of boiled macaroni in buttered baking dish,
sprinkle with grated cheese ; repeat, pour over White Sauce,
cover with buttered crumbs, and bake until crumbs are
brown.
Macaroni -with Tomato Sauce
Reheat Boiled Macaroni in one and one-half cups of To-
mato Sauce I, sprinkle with grated cheese, and serve ; or pre-
pare as Baked Macaroni, using Tomato in place of White
Sauce.
Macaroni d I'ltalienne
% cup macaroni 1% cups Tomato Sauce II
2 quarts boiling salted water }4. cup giated cheese
^ onion 2 tablespoons wine
2 cloves % tablespoon butter
Cook macaroni in boiling salted water, with butter and
onion stuck with cloves ; drain, remove onion, reheat in To-
mato Sauce, add cheese and wine.
Macaroni, Italian Style
1 cup macaroni 1% cups scalded inilk
2 tablespoons butter % cup grated cheese
2 tablespoons flour Salt and paprika
1^ cup finely chopped cold boiled ham
Break macaroni in one-inch pieces and cook in boiling
salted water, drain, and reheat in sauce made of butter,
flour, and milk, to which is added cheese. As soon as
cheese is melted, season with salt and paprika, and turn
on to a serving dish. Sprinkle with ham, and gwmiaii
with parsley.
^2 BOSTON COOKING-SCHOOL COOK BOOK
Macaroni k la Milanaise
Cook macaroni as for Macaroni ^ I'ltalienne, reheat in
Tomato Sauce II, add six sliced mushrooms, two slices
cooked smoked beef tongue cut in strips, and one-half cup
grated cheese.
Spaghetti
Spaghetti may be cooked in any way in which macaroni is
cooked, but is usually served with Tomato Sauce.
It is cooked in long strips rather than broken in pieces ;
to accomplish this, hold quantity to be cooked in the hand,
and dip ends in boiling salted water ; as spaghetti softens it
will bend, and may be coiled under water.
Knofli
Beat two eggs slightly and add one-fourth cup milk. Add
gradually to one cup flour mixed and sifted with one tea-
spoon salt. Place colander over a kettle of boiling water,
turn in one-third mixture, and force through colander into
water, using a potato masher. As soon as buttons come to
top of water, remove with skimmer to hot vegetable dish,
and sprinkle with salt and grated cheese ; repeat until mix-
ture is used. Let stand in oven five minutes, then serve.
Ravioli
1}4 cups flour
^ cup chopped cooked spinach
Kegg
legg
Warm water
Chicken stock
^ cup cracker crumbs
Salt
}^ cup grated Parmesan cheese Pepper
Sift flour on a board, make depression in centre, drop in
one-half egg, and moisten with warm water to a stiff dough.
Knead until smooth, cover, and let stand ten minutes ; then
roll as thin as a sheet of paper, using a rolling-pin. Cut in
strips as long as paste, and two and three-fourth inches wide,
using a pastry jagger. Mix cracker crumbs, spinach, and
egg; moisten with stock and season with salt and pepper.
Put mixture by three-fourths teaspoon on lower half of strips
of paste, two inches apart. Fold upper part of paste over
CEREALS 93
lower part. Press edges together and between mixture with
tips of thumbs, then cut apart, using pastry jagger. Cook
ten minutes in the liquor in which a fowl has been cooked, take
up with skimmer, arrange a layer on hot serving dish, sprin-
kle generously with grated Parmesan cheese, cover with To-
mato Sauce ; repeat twice and serve at once.
Tomato Sauce
y^ cup butter Few grains pepper
1 onion, finely chopped 1 small can condensed tomato
^ teaspoon salt % lb. lean beef
Cook first four ingredients eight minutes. Add tomato,
1 pint of water, and beef cut in small pieces, and cook one and
one-half hours. Remove meat before serving. Ravioli is a
national Italian dish, and the cheese and condensed tomato
may be best bought of an Italian grocer.
94 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER Vn
EGGS
COMPOSITION
Proteid, 14.9 % Mineral matter, 1%
Fat, 10.6% Water, 73.5%
EGGS, like milk, form a typical food, inasmuch as they
contain all the elements, in the right proportion, neces-
sary for the support of the body. Their highly concentrated,
nutritive value renders it necessary to use them in combina-
tion with other foods rich in starch (bread, potatoes, etc.).
In order that the stomach may have enough to act upon, a
certain amount of bulk must be furnished.
A pound of eggs (nine) is equivalent in nutritive value to
a pound of beef. From this it may be seen that eggs, at
even twenty-five cents per dozen, should not be freely used
by the strict economist. Eggs being rich in proteid serve as
a valuable substitute for meat. In most families, their use
in the making of cake, custard, puddings, etc., renders them
almost indispensable. It is surprising how many intelligent
women, who look well to the affairs of the kitchen, are satis-
fied to use what are termed " cooking eggs " ; this shows
poor judgment from an economical standpoint. Strictly
fresh eggs should always be used if obtainable. An egg
after the first twenty- four hours steadily deteriorates. If
exposed to air, owing to the porous structure of the shell,
there is an evaporation of water, air rushes in, and decom-
position takes place.
White of egg contains albumen in its purest form. Al-
bumen coagulates at a temperature of from 134° to 160° F.
Herein lies the importance of cooking eggs at a low tempera-
ture, thus rendering them easy of digestion. Eggs cooked
EGGS 95
in boiling water are tough and horny, difficult of digestion,
and should never be served.
When eggs come from the market, they should be washed,
and put away in a cold place.
"Ways of Determining Freshness of Eggs. I. Hold in front
of candle flame in dark room, and the centre should look
clear.
II. Place in basin of cold water, and they should sink.
III. Place large end to the cheek, and a warmth should
be felt.
"Ways of Keeping Eggs. I. Pack in sawdust, small end
down.
II. Keep in lime water.
III. From July to September a large number of eggs are
packed, small ends down, in cases having compartments,
one for each egg, and kept in cold storage. Eggs are often
kept in cold storage six months, and then sold as cooking
eggs.
Boiled Eggs
Have ready a saucepan containing boiling water. Care-
fully put in with a spoon the number of eggs desired, cover-
ing them with water. Remove saucepan to back of range,
where water will not boil. Cook from six to eighfc minutes
if liked ''soft-boiled," forty to forty-five if liked "hard-
boiled." Eggs may be cooked by placing in cold water and
allowing water to heat gradually until the boiling-point is
reached, when they will be '^soft boiled." In using hard-
boiled eggs for making other dishes, when taken from the
hot water they should be plunged into cold water to prevent,
if possible, discoloration of yolks.
Eggs perfectly cooked should be placed and kept in water
at a uniform temperature of 175° F.
Dropped Eggs (Poached)
Have ready a frying-pan two-thirds full of boiling salted
water, allowing one-half tablespoon salt to one quart of
water. Put two or three buttered muffin rings in the water.
Break each egg separately into a saucer, and carefully slip
into a muffin ring. The water should cover the eggs. When
96 BOSTON COOKING-SCHOOL COOK BOOK
there is a film over the top, and the white is firm, carefully
remove with a buttered skimmer to circular pieces of but-
tered toast, and let each person season his own egg with
butter, salt, and pepper. If cooked for an invalid, garnish
with four toast-points and a bit of parsley. An egg-poacher
may be used instead of muffin rings.
Eggs k la Finnoise
Dropped Eggs, served with Tomato Sauce I.
Poached Eggs k la Heine
Cover circular pieces of toasted bread with sliced fresh
mushrooms sauted in butter and moistened with cream.
Poach eggs and arrange on mushrooms. Pour over all
white sauce to which grated Parmesan cheese has been
added. Sprinkle with grated cheese and put in oven
to brown. Garnish with canned pimentoes cut in fancy
shapes.
Eggs k la Suisse
4 eggs Salt
^ cup cream Pepper
1 tablespoon butter Cayenne
2 tablespoons grated cheese
Heat a small omelet pan, put in butter, and when melted,
add cream. Slip in the eggs one at a time, sprinkle with
salt, pepper, and a few grains of cayenne. When whites
are nearly firm, sprinkle with cheese. Finish cooking, and
serve on buttered toast. Strain cream over the toast.
Eggs Susette
Wash and bake six large potatoes, cut slice from top of
each, scoop out inside, and mash. To three cups mashed
potato add six tablespoons finely chopped ham, two table-
spoons finely chopped parsley, whites of two eggs well
beaten, three tablespoons butter, four tablespoons cream,
and salt and pepper. Line potato shells with mixture, place
in each cavity a poached egg, cover with potato mixture,
and bake until browned. Care must be taken to have eggs
clelicatel^ parchecl.
j&ees 97
Baked or Shirred Eggs
Butter an egg-shirrer. Cover bottom and sides with fine
cracker crumbs. Break an egg into a cup, and carefully
slip into shirrer. Cover with seasoned buttered crumbs,
and bake in moderate oven until white is firm and crumbs
brown. The shirrers should be placed on a tin plate, that
they may be easily removed from the oven.
Eggs may be baked in small tomatoes. Cut a slice from
stem end of tomato, scoop out the pulp, slip in an egg,
sprinkle with salt and pepper, cover with buttered crumbs,
and bake.
Eggs k la Tripe
Serve dropped eggs on Lobster Croquettes (see p> 558)
shaped in flat round cakes one-half inch thick. Garnish
with lobster claws and parsley.
Eggs k la Benedict
Split and toast English muffins. Saute circular pieces of
cold boiled ham, place these over the halves of muffins,
arrange on each a dropped egg, and pour around Hollan-
daise Sauce II (see p. 274), diluted with cream to make of
such consistency to pour easily.
Eggs k la Lee
Cover circular pieces of toasted bread with thin slices
cold boiled ham. Arrange on each a dropped egg, and pour
around
Mushroom Purfee. Clean one-fourth pound mushrooms,
break caps in pieces, and saute five minutes in one table-
spoon butter. Add one cup chicken stock and simmer five
minutes. Rub through a sieve and thicken with one table-
spoon each butter and flour cooked together. Season with
salt and pepper.
Eggs k la Commodore
Cut slices of bread in circular pieces and saute in butter.
Remove a portion of centre, leaving a rim one-fourth inch
wide. Spread cavity thus made with pate de foie gras
98 BOSTON COOKING-SCflOOL COOK BOOK
pur^e, place a poached egg in each and pour over a rich
brown or Bechamel sauce to which is added a few drops
vinegar. Garnish with chopped truffles.
Eggs, "Waldorf Style
Arrange poached eggs on circular pieces of buttered toast,
surround with Brown Mushroom Sauce (see p. 268), and
place a broiled mushroom cap on each egg.
Poached Eggs with Sauce Bearnaise
Poach six eggs, arrange in serving dish, cover eggs alter-
nately with red and yellow sauce, and garnish with parsley.
Sauce Bearnaise. Beat yolks three eggs slightly, add
three tablespoons olive oil, two tablespoons hot water, three-
fourths tablespoon tarragon vinegar, one- fourth teaspoon
salt, and a few grains cayenne. Cook over boiling water
until mixture thickens. Color one-half the sauce with Tomato
Pur^e (tomatoes drained from their liquor, stewed, strained,
and cooked until reduced to a thick pulp) .
Scrambled Eggs
5 eggs }^ teaspoon salt
J^ cup milk ^ teaspoon pepper
2 tablespoons butter
Beat eggs slightly with silver fork ; add salt, pepper, and
milk. Heat omelet pan, put in butter, and when melted,
turn in the mixture. Cook until of creamy consistency,
stirring and scraping from bottom of the pan.
Scrambled Eggs -with Tomato Sauce
6 eggs 4 tablespoons butter
1^ cups tomatoes 1 slice onion
2 teaspoons sugar i^ teaspoon salt
}{ teaspoon pepper
Simmer tomatoes and sugar five minutes ; fry butter and
onion three minutes ; remove onion, and add tomatoes,
seasonings, and eggs slightly beaten. Cook same as Scram-
bled Eggs. Serve with entire wheat bread or brown bread
toast.
EGGS 99
Scrambled Eggs with Anchovy Toast
Spread thin slices of buttered toast with anchovy paste.
Arrange on platter, and cover with scrambled eggs.
Eggs k la Buckingham
Make five slices milk toast, and arrange on platter. Use
recipe for Scrambled Eggs, having the eggs slightly under-
done. Pour eggs over toast, sprinkle with four tablespoons
grated mild cheese. Put in oven to melt cheese, and finish
cooking eggs.
Eggs k la Turk
Prepare Scrambled Eggs, and pour over six slices of
toasted bread. Put one tablespoon Tomato Puree (see p. 98)
on each piece, and in the centre of puree one-half tablespoon
chickens' livers sauted in bacon fat.
Eggs k la Livingstone
4 eggs ^ teaspoon paprika
}^ cup stewed and 2 tablespoons butter
strained tomatoes Patd de foie gras
^ teaspoon salt Finely chopped truffles
Beat eggs slightly, and add tomatoes, salt, and paprika.
Melt butter in an omelet pan, add seasoned eggs, and cook
same as Scrambled Eggs. Spread slices of toasted bread
with pate de foie gras. Pour over the eggs, and sprinkle
with truffles.
Scrambled Eggs, Country Style
Heat omelet pan, put in two tablespoons butter, and
when melted turn in four unbeaten eggs. Cook until
white is partially set, then stir until cooking is completed,
when whites will be thoroughly set. Season with salt and
pepper.
Buttered Eggs
Heat omelet pan. Put in one tablespoon butter; when
melted, slip in an egg, and cook until the white is firm.
Turn it over once while cooking. Add more jjutter aa
needed, using just enough to keep egg from sticking.
100 BOSTON COOKING-SCHOOL COOK BOOK
Buttered Eggs with Tomatoes
Cut tomatoes in one-third inch slices. Sprinkle with salt
and pepper, dredge with flour, and saute in butter. Serve a
buttered egg on each slice of tomato.
Flanked Eggs
Finely chop cold cooked corned beef or corned tongue;
ttere should be two-thirds cup. Add an equal quantity of
fine bread crumbs, moisten with cream and season with salt
and pepper. Spread mixture on plank, and make nests and
border of duchess potatoes, using rose tube. Put a buttered
or poached egg in each nest and put in oven to brown
potato. Garnish with tomatoes cut in halves and broiled,
and parsley. Eggs may be sprinkled with buttered cracker
crumbs, just before sending to oven, if preferred.
Pried Eggs
Fried eggs are cooked as Buttered Eggs, without being
turned. In this case the fat is taken by spoonfuls and
poured over the eggs. Lard, crisco, pork, ham, or bacon fat
are usually employed, — a considerable amount being used.
Eggs k la Goldenrod
3 " hard-boiled " eggs 3^ teaspoon salt
1 tablespoon butter i^ teaspoon pepper
1 tablespoon flour 5 slices toast
1 cup milk Parsley
Make a thin white sauce with butter, flour, milk, and
seasonings. Separate yolks from whites of eggs. Chop
whites finely, and add them to the sauce. Cut four slices of
toast in halves lengthwise. Arrange on platter, and pour
over the sauce. Force the yolks through a potato ricer or
strainer, sprinkling over the top. Garnish with parsley and
remaining toast, cut in points.
Eggs au Gratin
Arrange Dropped Eggs on a shallow buttered dish.
Sprinkle with grated Parmesan cheese. Pour over eggs one
pint Yellow Bechamel Sauce. Cover with stale bread
EGOS 101
crumbs, and sprinkle with grated cheese. Brown in oven.
Tomato or White Sauce may be used.
Eggs in Batter
1 egg 2 tablespoons fine stale
1)4 tablespoons thick cream bread crumbs
)^ teaspoon salt
Mix cream, bread crumbs, and salt. Put one-half table-
spoon of mixture in egg-shirrer. Slip in egg, and cover
with remaining mixture. Bake six minutes in moderate
oven.
Curried Eggs I
3 " hard-boiled *' eggs ^ teaspoon salt
2 tablespoons butter J^ teaspoon curry powder
2 tablespoons flour i^^ teaspoon pepper
1 cup hot milk
Melt butter, add flour and seasonings, and gradually
hot milk. Cut eggs in eighths lengthwise, and reheat in
sauce.
Curried Eggs II
4 *' hard-boiled " eggs 1 teaspoon curry powder
2 tablespoons butter i^ teaspoon salt
}4 tablespoon finely chopped onion }^ teaspoon paprika
2 tablespoons flour 13^ cups scalded milk
}{ cup cooked rice
Chop whites of eggs and add to sauce made of butter,
flour, seasonings, and milk, then add rice ; heat to boiling-
point, fill puff paste cases and sprinkle with yolks of eggs
rubbed through a sieve.
Scalloped Eggs
3 " hard-boiled " eggs ^ cup chopped cold meat
1 pint White Sauce I ^ cup buttered cracker crumbs
Chop eggs finely. Sprinkle bottom of a buttered baking
dish with crumbs, cover with one-half the eggs, eggs with
sauce, and sauce with meat; repeat. Cover with remain-
ing crumbs. Place in oven on centre grate, and bake until
crumbs are brown. Ham is the best meat to use for this
dish. Chicken, veal, or fish may be used.
102 BOSTON COOKING-SCHOOL COOK BOOK
Stuffed Eggs
Cut four " hard-boiled " eggs in halves crosswise ; remove
yolks, mash, and add two tablespoons grated cheese, one tea-
spoon vinegar, one-fourth teaspoon mustard, and salt and
cayenne to taste. Add enough melted butter to make mix-
ture of the right consistency to shape. Make in balls size
of original yolks, and refill whites. Arrange on a serving
dish, pour around one cup White Sauce, cover, and reheat.
Stuffed Eggs in a Nest
Cut "hard-boiled" eggs in halves lengthwise. Remove
yolks, and put whites aside in pairs. Mash yolks, and add
half the amount of devilled ham and enough melted butter
to make of consistency to shape. Make in balls size of
original yolks, and refill whites. Form remainder of mixture
into a nest. Arrange eggs in the nest, and pour over one
cup White Sauce I. Sprinkle with buttered crumbs, and
bake until crumbs are brown.
Eggs k la Sidney
Arrange " hard-boiled " eggs, cut in thirds lengthwise, on
pieces of toasted bread. Pour over eggs Soubiee Sauce.
Eggs Huntington
4 " hard-boiled " eggs 3^ cup milk
1 tablespoon butter i^ teaspoon salt
1}£ tablespoons flour Few grains cayenne
}^ cup white stock Grated cheese
^ cup buttered cracker crumbs
Make a sauce of the butter, flour, stock, and milk ; add
eggs finely chopped and salt and cayenne. Fill buttered
ramequin dishes with mixture, sprinkle with grated cheese,
cover with cracker crumbs, and bake in a moderate oven
until crumbs are brown.
Egg Farci I
Cut * ' hard-boiled " eggs in halves, crosswise. Remove
yolks, and put whites aside in pairs. Mash yolks, and add.
EGGS 103
equal amount of cold cooked chicken or veal, finely chopped.
Moisten with melted butter or Mayonnaise. Season to taste
with salt, pepper, lemon juice, mustard, and cayenne.
Shape and refill whites.
Egg Farci H
Clean and chop two chickens* livers, sprinkle with onion
juice, and saute in butter. Add the yolks of four "hard-
boiled " eggs rubbed through a sieve, one teaspoon chopped
parsley, and salt, pepper, and Tabasco Sauce to taste.
Refill whites of eggs with mixture, cover with grated cheese,
and bake until cheese melts. Serve in toast rings and pour
around Tomato Puree (see p. 98).
Lucani^in Eggs
5 "hard-boiled " eggs 1^ cups White Sauce I
1 cup cooked macaroni Salt and paprika
3^ cup grated cheese Onion juice
Essence Anchovy % cup buttered crumbs
Cut eggs in eighths lengthwise, add macaroni, white
sauce, and seasonings. Arrange in buttered baking dish,
cover with buttered crumbs, and bake until crumbs are
brown.
Egg Souffle
2 tablespoons butter 1 cup cream
2 tablespoons flour 4 eggs
1 cup milk 1 teaspoon salt
Few grains cayenne
Cream the butter, add flour, and pour on gradually scalded
milk and cream. Cook in double boiler five minutes, and
add yolks of eggs, beaten until thick and lemon-colored.
Remove from fire, add seasonings, and fold in whites
of eggs beaten until stiff and dry. Turn into a buttered
dish, or buttered individual moulds, set in pan of hot water,
and bake in a slow oven until firm. Egg Souffle may be
served with White Sauce I, highly seasoned with celery salt,
paprika, and onion juice.
104 BOSTON COOKING-SCHOOL COOK BOOK
Egg Timbales
1 tablespoon butter 1 tablespoon chopped parsley
1 tablespoon flour % teaspoon salt
% cup milk y^ teaspoon pepper
3 eggs Few grains celery salt
Few grains cayenne
Make a sauce of the butter, flour, and milk; add yolks
beaten until thick and lemon- colored, then add seasonings.
Beat whites of eggs until stiff and dry, and cut and fold into
first mixture. Turn into buttered moulds, set in pan of hot
water, and bake in a slow oven until firm. Serve with
Tomato Cream Sauce (see page 271).
Egg Croquettes
6 eggs Salt
2 tablespoons butter Pepper
1 slice onion Yolks 3 eggs
y^ cup flour Stale bread crumbs
1 cup white stock Grated cheese
Poach eggs and dry on a towel. Cook butter with onion
three minutes. Add flour and, gradually, stock. Season
with salt and pepper ; then add yolks of eggs slightly beaten.
Cook one minute, and cool. Cover eggs with mixture, roll
in bread crumbs and cheese, using equal parts, dip in egg,
again roll in crumbs, fry in deep fat, and drain on brown
paper. These may be served with a thin sauce, using equal
parts of white stock and cream, and seasoning with grated
cheese, salt, and paprika.
Eggs k la Juliette
Decorate egg-shaped individual moulds with truflfles,
and cold boiled tongue cut in fancy shapes, and pistachio
nuts blanched and split. Line mould with aspic jelly,
drop in a poached egg yolk, cover with aspic jelly, let
stand until firm, and turn on a thin oval slice of cold boiled
tongue.
Eggs k la Parisienne
Butter small timbale moulds, sprinkle with finely chopped
truffles, parsley, and cooked beets. Break eggs, and slip
Planked Eggs. — Page 100.
Plain Omelet. — Page 105.
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EGGS 105
one into each mould, sprinkle with salt and pepper, set in
pan of hot water, and cook until egg is firm. Remove from
moulds on octagon slices of toast, and pour around Tomato
Sauce II (see p. 270).
Eggs Mornay
Break egg and slip into buttered egg-shirrers, allowing
one or two eggs to each shirrer, according to size. Cover
with White Sauce II (see p. 266), seasoned with one-third
cup grated cheese, paprika, and yolks two eggs ; cover with
grated cheese and bake until firm.
Omelets
For omelets select large eggs, allowing one egg for each
person, and one tablespoon liquid for each egg. Keep an
omelet pan especially for omelets, and see that it is kept
clean and smooth. A frying-pan may be used in place of
omelet pan.
Plain Omelet
4 eggs 4 tablespoons hot water
3^ teaspoon salt 1 tablespoon butter
Few grains pepper 1)4 cups Thin White Sauce
Separate yolks from whites. To yolks add salt, pepper,
and hot water and beat until thick and lemon-colored. Beat
whites until stiff, cutting and folding them into first mix-
ture until they have taken up mixture. Heat omelet pan,
and butter sides and bottom. Turn in mixture, spread
evenly, place on range where it will cook slowly, occa-
sionally turning the pan that omelet may brown evenly.
When well " puffed " and delicately browned underneath,
place pan on centre grate of oven to finish cooking the top.
The omelet is cooked if it is firm to the touch when pressed
by the finger. If it clings to the finger like the beaten white
of egg, it needs longer cooking. Fold, and turn on hot plat-
ter, and pour around one and one-half cups Thin White
Sauce.
Milk is sometimes used in place of hot water, but hot
water makes a more tender omelet. A few grains baking
powder are used by some cooks to hold up an omelet.
106 BOSTON COOKING-SCHOOL COOK BOOK
To Fold and Turn an Omelet
Hold an omelet pan by handle with the left hand. With
a case knife make two one-half inch incisions opposite each
other at right angles to handle. Place knife under the part
of omelet nearest handle, tip pan to nearly a vertical posi-
tion ; by carefully coaxing the omelet with knife, it will
fold and turp. without breaking.
Omelet -with Meat or Vegetables
Mix and cook Plain Omelet. Fold in remnants of finely
chopped cooked chicken, veal, or ham. Remnants of fish
may be flaked and added to White Sauce * or cooked peas,
asparagus, or cauliflower may be added.
Oyster Omelet
Mix and cook Plain Omelet. Fold in one pint oysters,
parboiled, drained from their liquor, and cut in halves.
Turn on platter, and pour around Thin White Sauce.
Orange Omelet
3 eggs 1 teaspoon lemon juice
2 tablespoons powdered sugar 2 oranges
Few grains salt % tablespoon butter
2)^ tablespoons orange juice
Follow directions for Plain Omelet. Remove skin from
oranges and cut in slices, lengthwise. Fold in one-third of
the slices of orange, well sprinkled with powdered sugar ; put
remaining slices around omelet, and sprinkle with sugar.
Jelly Omelet
Mix and cook Plain Omelet, omitting pepper and one-half
the salt, and adding one tablespoon sugar. Spread before
folding with jam, jelly, or marmalade. Fold, turn, and
sprinkle with sugar.
Bread Omelet
4 eggs ^ teaspoon salt
% cup milk % teaspoon pepper
3^ cup stale bread crumbs 1 tablespoon butter
Soak bread crumbs fifteen minutes in milk, add beaten
yolks and seasonings, fold in whites. Cook and serve as
plain Omelet.
EGGS 107
French Omelet
4 eggs % teaspoon salt
4 tablespoons milk ^ teaspoon pepper
2 tablespoons butter
Beat eggs slightly, just enough to blend yolks and whites,
add the milk and seasonings. Put butter in hot omelet pan ;
when melted, turn in the mixture; as it cooks, prick and
pick up with a fork until the whole is of creamy consistency.
Place on hotter part of range that it may brown quickly un-
derneath. Fold, and turn on hot platter.
Omelet vrith Crofttons
1 cup bread cut in % inch cubes 4 tablespoons cream
Butter )4. teaspoon salt
5 eggs % teaspoon pepper
Fry cubes of bread in butter until well browned and crisp.
Beat eggs slightly, add cream, salt, pepper, and croutons.
Put two tablespoons butter in hot omelet pan, and as soon
as melted and slightly browned turn in mixture and cook
same as French Omelet.
£iggs -with Spinach ^ la Martin
Cover the centre of a platter with finely chopped and sea-
soned cooked spinach. Beat three eggs slightly, add three
tablespoons hot water, one-third teaspoon salt, one table-
spoon, each, red and green pepper cut in strips, and one
tablespoon cooked ham cut in very small pieces. Heat
omelet pan, put in one and one-half tablespoons olive oil,
and as soon as heated pour in mixture. Cook same- as
French Omelet and turn on to spinach. Garnish with
parsley.
Spanish Omelet
Mix and cook a French Omelet. Serve with Tomato
Sauce in the centre and around omelet.
Tomato Sauce. Cook two tablespoons of butter with one
tablespoon of finely chopped onion, until yellow. Add one
and three-fourths cups tomatoes, and cook until moisture has
nearly evaporated. Add one tablespoon sliced mushrooms,
one tablespoon capers, one-fourth teaspoon salt, and a few
108 BOSTON COOKING-SCHOOL COOK BOOK
grains cayenne. This is improved by a small piece of red or
green pepper, finely chopped, cooked with butter and onion.
Rich Omelet
2% tablespoons flour 1 cup milk
% teaspoon salt 3 eggs
3 tablespoons butter
Mrs. E. A. Dwinell
Mix salt and flour, and add gradually milk. Beat eggs until
thick and lemon-colored, then add to first mixture. Heat
iron frying-pan and put in two-thirds of the butter; when
butter is melted, pour in mixture. As it cooks, lift with a
griddle-cake turner so that uncooked part may run under-
neath ; add remaining butter as needed, and continue lifting
the cooked part until it is firm throughout. Place on hotter
part of range to brown ; roll, and turn on hot platter.
Omelette Robespierre
3 eggs 1 tablespoon powdered sugar
3 tablespoons hot water % teaspoon salt
}^ teaspoon vanilla
Beat eggs slightly, and add remaining ingredients. Put
one and one-half tablespoons butter in a hot omelet pan,
turn in mixture and cook same as French Omelet. Fold,
turn on a hot platter, sprinkle with powdered sugar, and
score with a hot poker.
Almond Omelet, Caramel Sauce
3 eggs Few grains salt
3 tablespoons caramel sauce % teaspoon vanilla
Beat yolks of eggs until thick and lemon-colored, add
caramel, salt, and vanilla, and cut and fold in whites of eggs
beaten until stiff and dry. Put three-fourths tablespoon but-
ter in a hot omelet pan, cover bottom of pan with shredded
almonds, turn in mixture, and cook and fold same as Plain
Omelet. Pour around
Caramel Sauce. Pour one cup sugar in omelet pan, and
stir constantly, over hot part of range, until melted to a light
brown syrup. Add three-fourths cup hot water, and let
simmer ten minutes.
SOUPS 109
CHAPTER VIII
SOUPS
IT cannot be denied that the French excel all nations in
the excellence of their cuisine, and to their soups and
sauces belong the greatest praise. It would be well to follow
their example, and it is the duty of every housekeeper to
learn the art of soup making. How may a hearty dinner be
better begun than with a thin soup ? The hot liquid, taken
into an empty stomach, is easily assimilated, acts as a stim-
ulant rather than a nutrient (as is the popular opinion), and
prepares the way for the meal which is to follow. The
cream soups and purees are so nutritious that, with bread
and butter, they furnish a satisfactory meal.
Soups are divided into two great classes: soups with
stock ; soups without stock.
Soups with stock have, for their basis, beef, veal, mutton,
fish, poultry, or game, separately or in combination. They
are classified as i —
Bouillon, made from lean beef, delicately seasoned, and
usually cleared. Exception, — clam bouillon.
Brown Soup Stock, made from beef (two-thirds lean meat,
and remainder bone and fat) , highly seasoned with vegeta-
bles, spices, and sweet herbs.
White Soup Stock, made from chicken or veal, with deli-
cate seasonings.
Consommfe, usually made from two or three kinds of meat
(beef, veal, and fowl being employed), highly seasoned with
vegetables, spices, and sweet herbs. Always served clear.
Lamb Stock, delicately seasoned, is served as mutton
broth.
Soups without stock are classified as : —
Cream Soups, made of vegetables or fish, with milk, and a
small amount of cream and seasonings. Always thickened.
Purees, made from vegetables or fish, forced through
110 BOSTON COOKING-SCHOOL COOK BOOK
a strainer, and retained in soup, milk, and seasonijigs.
Generally thicker than cream soup. Sometimes White Stock
is added.
Bisques, generally made from shell-fish, milk, and sea-
sonings, and served with fish dice ; made similarly to purees.
They may be made of meat, game, or vegetables, with small
dice of the same.
Various names have been given to soups, according to
their flavorings, chief ingredients, the people who use them,
etc. To the Scotch belongs Scotch Broth ; to the French,
Pot>au-feu ; to the Indo, Mulligatawny ; and to the Spanish,
011a Podrida.
SOUP MAKING
The art of soup making is more easily mastered than at
first appears. The young housekeeper is startled at the
amazingly large number of ingredients the recipe calls for,
and often is discouraged. One may, with but little expense,
keep at hand what is essential for the making of a good
soup. Winter vegetables — turnips, carrots, celery, and
onions — may be bought in large or small quantities. The
outer stalks of celery, often not suitable for serving, should
be saved for soups. At seasons when celery is a luxury,
the tips and roots should be saved and dried. Sweet herbs,
including thyme, savory, and marjoram, are dried and put
up in packages, retailing from five to ten cents. Bay leaves,
which should be used sparingly, may be obtained at first-
class grocers' or druggists' ; seeming never to lose strength,
they may be kept indefinitely. Spices, including whole
cloves, allspice berries, peppercorns, and stick cinnamon,
should be kept on hand. These seasonings, with the addi-
tion of salt, pepper, and parsley, are the essential flavorings
for stock soups. Flour, cornstarch, arrowroot, fine tapioca,
sago, pearl barley, rice, bread, or eggs are added to give
consistency and nourishment.
In small families, where there are few left-overs, fresh
meat must be bought for the making of soup stock, as a
good soup cannot be made from a small amount of poor
materiaL On the other hand, large families need seldom
SOUPS 111
buy fresh meat, provided all left-overs are properly cared
for. The soup kettle should receive small pieces of beef
(roasted, broiled, or stewed), veal, carcasses of fowl or
chicken, chop bones, bones left from lamb roast, and all
trimmings and bones, which a careful housewife should see
are sent from the market with her order. Avoid the use of
smoked or corned meats, or large pieces of raw mutton or
lamb surrounded by fat, on account of the strong flavor so
disagreeable to many. A small piece of bacon or lean ham
is sometimes cooked with vegetables for flavor.
Beef ranks first as regards utility and economy in soup
making. It should be cut from the fore or hind shin (which
cuts contain marrow-bone), the middle cuts being most de-
sirable. If the lower part of shin is used, the soup, although
rich in gelatin, lacks flavor, unless a cheap piece of lean meat
is used with it, which frequently is done. It must be remem-
bered that meat, bone, and fat in the right proportions are
all necessary; allow two-thirds lean meat, the remaining
one-third bone and fat. From the meat the soluble juices,
salts, extractives (which give color and flavor), and a small
quantity of gelatin are extracted ; from the bone, gelatin
(which gives the stock when cold a jelly-like consistency)
and mineral matter. Gelatin is also obtained from cartilage,
^kin, tendons, and ligaments. Some of the fat is absorbed ;
€he remainder rises to the top and should be removed.
Soup-stock making is rendered easier by use of proper
utensils. Sharp meat knives, hardwood board, two puree
strainers having meshes of different size, and a soup digester
(a porcelain-lined iron pot, having tight-fitting cover, with
valve in the top), or covered granite kettle, are essentials.
An iron kettle, which formerly constituted one of the fur-
nishings of a range, may be used if perfectly smooth. A
saw, cleaver, and scales, although not necessary, are useful,
and lighten labor.
When meat comes from market, remove from paper and
put in cool place. When ready to start stock, if scales are
at hand, weigh meat and bone to see if correct proportions
have been sent. Wipe meat with clean cheesecloth wrun|[
OQt of oold water. Cut leui meat in on^-inoJi cabM ; bj so
112 BOSTON COOKTKG-SCHOOL COOK BOOK
doing, a large amount of surface is exposed to the water,
and juices are more easily drawn out. Heat frying-pan
hissing hot ; remove marrow from marrow-bone, and use
enough to brown one-third of the lean meat, stirring con-
stantly, that all parts of surface may be seared, thus pre-
venting escape of juices, — sacrificing a certain amount of
goodness in the stock to give additional color and flavor,
which is obtained by caramelization. Put fat, bone, and
remaining lean meat in soup kettle ; cover with cold water,
allowing one pint to each pound of meat, bone, and fat.
Let stand one hour, that cold water may draw out juices
from meat. Add browned meat, taking water from soup
kettle to rinse out frying-pan, that none of the coloring may
be lost. Heat gradually to boiling-point, and cook six or
seven hours at low temperature. A scum will rise on the
top, which contains coagulated albuminous juices ; these give
to soup its chief nutritive value; many, however, prefer a
clear soup, and have them removed. If allowed to remain,
when straining, a large part will pass through strainer.
Vegetables, spices, and salt should be added the last hour
of cooking. Strain and cool quickly ; by so doing, stock is
less apt to ferment. A knuckle of veal is often used for
making white soup stock. Fowl should be used for stock in
preference to chicken, as it is cheaper, and contains a larger
amount of nutriment. A cake of fat forms on stock when
cold, which excludes air, and should not be removed until
stock is used. To remove fat, run a knife around edge of
bowl and carefully remove the same. A small quantity will
remain, which should be removed by passing a cloth wrung
out of hot water around edge and over top of stock. This
fat should be clarified and used for drippings. If time can-
not be allowed for stock to cool before using, take off as
much fat as possible with a spoon, and remove the remainder
by passing tissue or any absorbent paper over the surface.
How to Clear Soup Stock
Whites of eggs slightly beaten, or raw, lean beef finely
chopped, are employed fcr clearing soup stock. The al-
SOUPS 113
bumen found in each effects the clearing by drawing to itself
some of the juices which have been extracted from the meat,
and by action of heat have been coagulated. Some rise to
the top and form a scum, others are precipitated.
Remove fat from stock, and put quantity to be cleared in
stew-pan, allowing white and shell of one egg to each quart
of stock. Beat egg slightly, break shell in small pieces and
add to stock. Place on front of range, and stir constantly
until boiling-point is reached ; boil two minutes. Set back
where it may simmer twenty minutes; remove scum, and
strain through double thickness of cheesecloth placed over
a' fine strainer. If stock to be cleared is not suflSciently sea-
soned, additional seasoning must be added as soon as stock
has lost its jelly-like consistency; not after clearing is
effected. Many think the flavor obtained from a few shav-
ings of lemon rind an agreeable addition.
How to Bind Soups
Cream soups and purees, if allowed to stand, separate,
unless bound together. To bind a soup, melt butter, and
when bubbling add an equal quantity of flour ; when well
mixed add to soup, stirring constantly until boiling-point is
reached. If recipe calls for more flour than butter, or soup
is one that should be made in double boiler, add gradually a
portion of hot mixture to butter and flour until of such con-
sistency that it may be poured into the mixture remaining in
double boiler.
SOTTPS WITH MEAT STOCK
Bro-wn Soup Stock
6 lbs. shin of beef 1 sprig marjoram
3 quarts cold water 2 sprigs parsley
)4 teaspoon peppercorns Carrot '
6 cloves Turnip i^ cup each,
)4 bay leaf Onion cut in dice
3 sprigs thyme Celery
1 tablespoon salt
Wipe beef, and cut the lean meat in inch cubes. Brown
one-third of meat in hot frying-pan in marrow from a mar-
row-bone. Put remaining two-thirds with bone and fat in
I
114 BOSTON COOKING-SCHOOL COOK BOOK
soup kettle, add water, and let stand for thirty minutes.
Place on back of range, add browned meat, and heat gradu-
ally to boiling-point. As scum rises it should be removed.
Cover, and cook slowly six hours, keeping below boiling-point
during cooking. Add vegetables and seasonings, cook one
and one-half hours, strain, and cool as quickly as possible.
Bouillon
5 lbs. lean beef from middle
1 tablespoon salt
of round
Carrot
2 lbs. marrow-bone
Turnip
% cup each,
3 quarts cold water
Onion
cut in dice
1 teaspoon peppercorns
Celery ^
Wipe, and cut meat in inch cubes. Put two-thirds of meat
in soup kettle, and soak in water thirty minutes. Brown
remainder in hot frying-pan with marrow from marrow-bone.
Put browned meat and bone in kettle. Heat to boiling-
point; skim thoroughly, and cook at temperature below
boiling-point five hours. Add seasonings and vegetables,
cook one hour, strain, and cool. Eemove fat, and clear.
Serve in bouillon cups.
Tomato Bouillon with Oysters
1 can tomatoes 6 cloves
♦ 1% quarts bouillon % teaspoon celery seed
1 tablespoon chopped onion % teaspoon peppercorns
% bay leaf 1 pint oysters
Mix all ingredients except oysters, and boil twenty minutes.
Strain, cool, and clear. Add parboiled oysters, and serve
in bouillon cups with small croiitons.
Iced Bouillon
Flavor bouillon with sherry or Madeira wine, and serve
cold.
Macaifoni Sonp
1 quart Brown Soup Stock Salt
^ cup macaroni, broken in Pepper
half-inch pieces.
Cook macaroni in boiling salted water until soft. Drain,
Mid add to itock heated to boiling-point Season with salt
80XTPS 116
and pepper. Spaghetti or other Italian pastes may be sub-
stituted for macaroni.
Tomato Soup with Stock
1 quart Brown Soup Stock
1 can tomatoes
1^ cup flour
Onion
% teaspoon peppercorns
1 small bay leaf
3 cloves
Carrot
Celery
Raw ham
% cup each
cut in dice
3 sprigs thyme
4 tablespoons butter
Salt
Pepper
Cook onion, carrot, celery, and ham in butter five minutes,
add flour, peppercorns, bay leaf, cloves, and thyme, and
cook three minutes ; then add tomatoes, cover, and cook
slowly one hour. When cooked in oven it requires less
watching. Rub through a strainer, add hot stock, and season
with salt and pepper.
Turkish Soup
5 cups Brown Soup Stock 2 slices onion
^ cup rice 10 peppercorns
\% cups stewed and strained y^ teaspoon celery salt
tomatoes 2 tablespoons butter
Bit of bay leaf \% tablespoons flour
Cook rice in Brown Stock until soft. Cook bay leaf, onion,
peppercorns, and celery salt with tomatoes thirty minutes.
Combine mixtures, rub through sieve, and bind with butter
and flour cooked together. Season with salt and pepper if
needed.
Creole Soup
1 quart Brown Soup Stock Salt ,
1 pint tomatoes Pepper
3 tablespoons chopped green Cayenne
peppers 2 tablespoons grated
2 tablespoons chopped onion horseradish
1^ cup butter 1 teaspoon vinegar
y^ cup flour )/^ cup macaroni rings
Cook pepper and onion in butter five minutes. Add flour,
stock, and tomatoes, and simmer fifteen minutes. Straiiii
p >■ cut in small pieces
116 BOSTON COOKING-SCHOOL COOK BOOK
rub through sieve, and season highly with salt, pepper, and
cayenne. Just before serving add horseradish, vinegar, and
macaroni previously cooked and cut in rings.
Julienne Soup
To one quart clear Brown Soup Stock, add one-fourth cup
each carrot and turnip, cut in thin strips one and one-half
inches long, previously cooked in boiling salted water, and
two tablespoons, each, cooked peas and string beans. Heat
to boiling-point.
Dinner Soup
3)^ lbs. lean beef from round 2 tablespoons butter
2 lbs. marrow-bone Carrot ? ^, ^,^^ ^^ ,
, , . m . r K cup, eacn
2 qts. cold water Turnip ^ ^^ ^'
1 can tomatoes
1 teaspoon peppercorns
1 tablespoon salt 1 sprig parsley
1 tablespoon lean raw ham, )^ bay leaf
finely chopped
Wipe meat and cut in inch cubes. Put one-half in kettle
with marrow-bone, water, and tomatoes. Brown remaining
half in hot frying-pan with some marrow from bone, then
turn into kettle. Heat slowly to boiling-point, and cook at
temperature just below boiling-point five hours.
Cook ham and vegetables with butter five minutes, then
add to soup with peppercorns, salt, parsley, and bay leaf.
Cook one and one-half hours, strain, cool quickly, remove
fat, and clear.
Bortchock Soup
6 lbs. shin of beef 2 sprigs parsley
3 qts. cold water 2 stalks celery
1 cup carrot cubes 1 beet finely cut
% cup sliced onion 1 tablespoon salt
6 cloves 1 teaspoon peppercorns'
1 allspice berry 2 tablespoons butter
Prepare and cook beef same as for Bouillon. Cook
vegetables in butter five minutes; then add to soup
with remaining seasonings. Cook one and one-half hours,
•train, cool quickly, remove fat, and clear. When ready
sotrps 117
to clear, add one cup finely chopped raw beet and one-fourth
cup vinegar. Select red beets for this soup, and serve as
soon as possible after clearing, otherwise it will lose its
bright red color, which makes the dish especially appropriate
for an American Beauty Dinner.
Ox-tail Soup
1 small ox-tail % teaspoon salt
6 cups Browu Stock Few grains cayenne
Carrot ? j^ cup each, cut in J^ cup Madeira wine
Turnip S fancy shapes 1 teaspoon Worcestershire
Onion > % ^^V each, cut in Sauce
Celery { small pieces 1 teaspoon lemon juice
Cut ox-tail in small pieces, wash, drain, sprinkle with salt
and pepper, dredge with flour, and fry in butter ten minutes.
Add to Brown Stock, and simmer one hour. Then add vege-
tables, which have been parboiled twenty minutes ; simmer
until vegetables are soft, add salt, cayenne, wine, Worcester-
shire Sauce, and lemon juice.
Scotch Soup
8 lbs. mutton from fore-quarter % onion
2 qts. cold water i^ cup flour
y^ tablespoon salt P . 1 )^ cup, each,
% teaspoon pepper r^^^^. \ cut in small
2 slices turnip urnipj ^^^^
2 tablespoons pearl' barley
Wipe meat, remove skin and fat, and cut meat in small
pieces. Add water, heat gradually to boiling-point, skim,
and cook slowly two hours. After cooking one hour, add
salt, pepper, turnip, and onion. Strain, cool, remove fat,
reheat, and thicken with flour diluted with enough cold
water to pour easily. Cook carrot and turnip dice in boil-
ing salted water until soft ; drain, and add to soup. Soak
barley over night, in cold water, drain, and cook in boiling
salted water until soft; drain, and add to soup. If bar-
ley should be cooked in the soup, it would absorb the
greater part of the stock. Barley may be omitted; in
that case sprinkle with finely chopped parsley and serve
with crotitoug.
118 BOSTON COOKING-SCHOOL COOK BOOK
"White Soup Stock I
3 lbs. knuckle of veal 1 large stalk celery
1 lb. lean beef % teaspoon peppercoma
3 quarts boiling water % bay leaf
1 onion 2 sprigs thyme
6 slices carrot 2 cloves
French Chef
Wipe veal, remove from bone, and cut in small pieces ;
cut beef in pieces, put bone and meat in soup kettle, covei
with cold water, and bring quickly to boiling-point; drain,
throw away the water. Wash thoroughly bones and meat
in cold water ; return to kettle, add vegetables, seasonings,
and three quarts boiling \7ater. Boil three or four hours ;
the stock should be reduced one half.
White Soup Stock II
4 lbs. knuckle of veal % teaspoon peppercorns
2 quarts cold water 1 onion
1 tablespoon salt 2 stalks celery
Blade of mace
Wipe meat, remove from bone, and cut in small pieces.
Put meat, bone, water, and seasonings in kettle. Heat
gradually to boiling-point, skimming frequently. Simmer
four or five hours, and strain. If scum has been carefully
removed, and soup is strained through double thickness of
cheesecloth, stock will be quite clear.
White Soup Stock III
The water in which a fowl or chicken is cooked makes
White Stock.
Chicken Soup ^vith Wine
3 lb. fowl 1 onion, sliced
2 quarts cold water 2 stalks celery
2 slices carrot Bit of bay leaf
1 tablespoon salt 2 tablespoons Sauterne wine
% teaspoon peppercorns 1 teaspoon beef extract
1 cup cream Salt Pepper
Wipe and cut up fowl. Cover with water, and add car-
rot, salt, peppercornsy onion, celery, and bay leaf. Bring
SOUPS ,119
quickly to boiling-point, then let simmer until meat is tender.
Remove meat and strain stock. Chill, remove fat, reheat,
and add wine, beef extract, and cream. Season with salt
and pepper.
«
French "WTiite Soup
4 lb. fowl yi teaspoon peppercorns
Knuckle of veal % tablespoon salt
3 qts. cold water 1 tablespoon lean raw ham,
1 onion, sliced finely chopped
6 slices carrot 4 tablespoons butter
y^ bay leaf 3 tablespoons flour
1 sprig parsley 1 cup cream
y^ teaspoon thyme Yolks 2 eggs
Wipe, clean, and disjoint fowl. Wipe veal, remove from
bone, and cut in small pieces. Put meat, bone, and water
in kettle, heat slowly to boiling-point, skim, and cook slowly
four hours. Cook vegetables and ham in one tablespoon
butter five minutes, add to soup with peppercorns and salt,
and cook one hour. Strain, cool, and remove fat. Reheat
three cups stock, thicken with remaining butter and flour
cooked together, and just before serving add cream and egg
yolks. Garnish with one-half cup cooked green peas and
Chicken Custard cut in dice.
White Soup
5 cups White Stock III 2 cups scalded milk
1^ tablespoon salt 3 tablespoons butter
yi teaspoon peppercorns 4 tablespoons flour
1 slice onion Yolks 2 eggs
1 stalk celery Salt and pepper
Add seasonings to stock, and simmer thirty minutes:
strain, and thicken with butter and flour cooked together;
add scalded milk. Dilute eggs, slightly beaten, with hot
soup, and add to remaining soup; strain, and seasoji with
salt and pepper. Serve at once or soup will have a curdled
appearance.
190 BOSTON COOKING-SCHOOL COOK BOOK
Chicken Soup
6 cups White Stock III 2 stalks celery
1 tablespoon lean raw ham, y^ bay leaf
finely chopped 3€ teaspoon peppercorns
6 slices carrot, cut in cubes 1 sliced onion
3^ cup hot boiled rice
Add seasonings to stock, heat gradually to boiling-point,
and boil thirty minutes ;. strain, and add rice.
Turkey Soup
Break turkey carcass in pieces, removing all stuffing;
put in kettle with any bits of meat that may have been left
over. Cover with cold water, bring slowly to boiling-point,
and simmer two hours. Strain, remove fat, and season
with salt and pepper. One or two outer stalks of celery may
be cooked with carcass to give additional flavor.
Hygienic Soup
6 cups White Stock III 2 tablespoons butter
1^ cup oatmeal 2 tablespoons flour
2 cups scalded milk Salt and pepper
Heat stock to boiling-point, add oatmeal, and boil one
hour ; rub through sieve, add milk, and thicken with butter
and flour cooked together. Season with salt and pepper.
Farina Soup
4 cups White Stock III 1 cup cream
^ cup farina Few gratings of nutmeg
2 cups scalded milk Salt and pepper
Heat stock to boiling-point, add farina, and boil fifteen
minutes ; then add milk, cream, and seasonings.
Spring Soup
1 quart White Stock I or II 1 cup milk
1 large onion thinly sliced 1 cup cream
3 tablespoons butter 2 tablespoons flour
% cup stale baker's bread Salt and pepper
Cook onion fifteen minutes in one tablespoon butter ; add
to stoclf, with bread broken in pieces. Simmer one hour j
S0tT1?S 121
rub through sieve. Add milk, and bind with remaining but-
ter and flour cooked together; add cream, and season.
Duchess Soup
4 cups White Stock III ^ cup butter
2 slices carrot, cut in cubes ^ cup flour
2 slices onion 1 teaspoon salt
2 blades mace ^ teaspoon pepper
}£ cup grated mild cheese 2 cups scalded milk
Cook vegetables three minutes in one and one-half table-
spoons butter, then add stock and mace; boil fifteen min-
utes, strain, and add milk. Thicken with remaining butter
and flour cooked together; add salt and pepper. Stir in
cheese, and serve as soon as cheese is melted.
Potage k la Heine
4 cups White Stock III 3^ cup cracker crumbs
^ teaspoon peppercorns Breast meat from a boiled
1 stalk celery chicken
1 slice onion 2 cups scalded milk
)4 tablespoon salt }£ cup cold milk
Yolks 3 " hard-boiled " eggs 3 tablespoons butter
3 tablespoons flour
Cook stock with seasonings twenty minutes. Rub yolks
of eggs through sieve. Soak cracker crumbs in cold milk
until soft ; add to eggs. Chop meat and rub through sieve ;
add to egg and cracker mixture. Then pour milk on slowly,
and add to strained stock ; boil three minutes. Bind with
butter and flour cooked together.
Royal Soup
1 cup stale bread crumbs 1)4 cups scalded milk
3^ cup milk S)4 cups White
Yolks 3 " hard-boiled '* eggs Stock III
Breast meat from a boiled chicken 2>^ tablespoons butter
Salt and pepper 2)4 tablespoons flour
Soak bread crumbs in milk, add yolks of eggs rubbed
through a sieve and chicken meat also rubbed through a
sieve. Add gradually milk, and chicken stock highly
seasoned. Bind with butter and flour cooked together,
imd season with salt and pepper.
122 BOSTON COOKING-SCHOOL COOK BOOK
!
St. Germain Soup
3 cups White Stock I, II, or III Blade of mace
1 can Marrowfat peas 2 teaspoons sugar
1 cup cold water 1 teaspoon salt
% onion % teaspoon pepper
Bit of bay leaf 2 tablespoons butter
Sprig of parsley 2 tablespoons cornstarch
1 cup milk
Draia and rinse peas, reserving one-third cup ; put re-
maindt^r in cold water with seasonings, and simmer one-half
hour ; rub through sieve and add stock. Bind with butter
and cornstarch cooked together; boil five minutes. Add
milk and reserved peas.
Imperial Soup
4 cups White Stock III % teaspoon peppercorns
2 cups stale bread crumbs Bit of bay leaf
2 stalks celery, broken in pieces Blade of mace
2 slices carrot, cut in cubes 1 teaspoon salt
1 small onion )^ breast boiled chicken
3 tablespoons butter y^ cup blanched almonds
Sprig of parsley 1 cup cream
2 cloves % cup milk
2 tablespoons flour
Cook celery, carrot, and onion in one tablespoon butter
five minutes; tie in cheesecloth with parsle5^ cloves, pepper-
corns, bay leaf, and mace ; add to stock with salt and bread
crumbs, simmer one hour, remove seasonings, and rub
through a sieve. Chop chicken meat and rub through sieve ;
pound almonds to a paste, add to chicken, then add cream.
Combine mixtures, add milk, reheat, and bind with remain-
ing butter and flour cooked together.
Veal and Sago Soup
2>^ lbs. lean veal 2 cups scalded milk
3 quarts cold water Yolks 4 eggs
}^ lb. pearl sago Salt and pepper
Order meat from market, very finely chopped. Pick
OT«r and ramove particles of fat Cover meat with watsr^
SOUPS 128
bring slowly to boiling-point, and simmer two hours, skim-
ming occasionally ; strain and reheat. Soak sago one-half
hour in enough cold water to cover, stir into hot stock, boil
thirty minutes, and add milk ; then poUr mixture slowly
on yolks of eggs, slightly beaten. Season with salt and
pepper.
Asparagus Soup
3 cups White Stock II or III i^ cup butter
1 can asparagus )^ cup flour
2 cups cold water 2 cups scalded milk
1 slice onion Salt and pepper
Drain and rinse asparagus, reserve tips, and add stalks to
cold water ; boil five minutes, drain, add stock, and onion ;
boil thirty minutes, rub through sieve, and bind with butter
and flour cooked together. Add salt, pepper, milk, and
tips.
Cream of Celery Soup
2 cups White Stock II or III 3 tablespoons flour
3 cups celery, cut in inch pieces 2 cups milk
2 cups boiling water 1 cup cream
1 slice onion Salt
2 tablespoons butter Pepper
Parboil celery in water ten minutes; drain, add stock,
cook until celery is soft, and rub through sieve. Scald
onion in milk, remove onion, add milk to stock, bind, add
cream, and season with salt and pepper.
Spinach Soup
4 cups White Stock II or III j^ cup butter
2 quarts spinach }{ cup floor
3 cups boiling water Salt
2 cups milk Pepper
Wash, pick over, and cook spinach thirty minutes in
boiling water to which has been added one-foarth tea-
spoon powdered sugar and one-eighth teaspoon of soda;
drain, chop, and rub through sieve; add stock, heat to
boiling-point, bind, add milk, And season with salt and
pepper.
124 BOSTON COOKING-SCHOOL COOK BOOK
Cream of Lettuce Soup
2% cups White Stock IT or III 1 tablespoon butter
2 heads lettuce finely cut Yolk 1 egg
2 tablespoons rice Few grains nutmeg
3^ cup cream Salt
J^ tablespoon onion, finely chopped Pepper
Cook onion five minutes in butter, add lettuce, rice, and
,«tock. Cook until rice is soft, then add cream, yolk of egg
slightly beaten, nutmeg, salt, and pepper. Remove outer
leaves from lettuce, using only tender part for soup.
Mushroom Soup
% lb. mushrooms 1 cup boiling water
4 cups White Stock III 1 cup heavy cream
^ cnp pearl sago Yolks 2 eggs
Salt and pepper
Clears and chop mushrooms, and add to stock. Cook
twenty minutes and rub through a sieve. Cook sago in
boiling water thirty minutes, add to stock, and as soon as
boiling-point is reached, season with salt and pepper ; then
«idd cream and yolks of eggs.
Creeun of Mushroom Soup
% lb. mushrooms i^ cup flour
4 cups White Stock III 1 cup cream
1 slice onion Salt
^ cup butter Pepper
2 tablespoons Sauterne
Chop mushrooms, add to White Stock with onion, cook
twenty minutes, and rub through a sieve. Reheat, bind
with butter and flour cooked together, then add cream and
salt and pepper to taste. Just before serving add wine.
Cream of Watercress Soup
2 cups White Stock I, II or III % cup milk
2 bunches watercress Yolk 1 egg
3 tablespoons butter Salt
2 tablespoons flour Pepper
Cut finely leaves of watercress ; cook five minutes in two
tablespoons butter, add stock, and boil five minutes. Thickea
sotrps 125
with butter and flour cooked together, add salt and pepper.
Just before serving, add milk and egg yolk, slightly beaten.
Serve with slices of French bread, browned in oven.
Cream of Cauliflower Soup
4 cups hot White Stock II or III % bay leaf
1 cauliflower i^ cup flour
^ cup butter 2 cups milk
1 slice onion Salt
1 stalk celery, cut in inch pieces Pepper
Soak cauliflower, head down, one hour in cold water to
cover ; cook in boiling salted water twenty minutes. Reserve
one-half flowerets, and rub remaining cauliflower through
sieve. Cook onion, celery, and bay leaf in butter five min-
utes. Remove bay leaf, then add flour, and stir into hot
stock ; add cauliflower and milk. Season with salt and
pepper; then strain, add flowerets, and reheat.
Cucumber Soup
3 large cucumbers 1 slice onion
2 tablespoons butter 2 blades mace
3 tablespoons flour y^ cup cream
3 cups White Stock III Yolks 2 eggs
1 cup milk Salt and pepper
Peel cucumbers, slice, and remove seeds. Cook in butter
ten minutes; then add flour and stock. Scald milk with
onion and mace. Combine mixtures and rub through a
sieve. Reheat to boiling-point and add cream and egg yolks.
Season with salt and pepper.
Almond Soup
% cup almonds 3 stalks celery
6 bitter almonds 3 tablespoons butter
4 tablespoons cold water 3 tablespoons flour
^ teaspoon salt 2 cups scalded milk
3 cups White Stock III 1 cup cream
1 small onion Salt and pepper
Blanch, chop, and pound almonds in a mortar. Add
gradually water and salt; then add stock, sliced onion, and
celery, let simmer one hour, and rub through a sieve. Melt
126 BOSTON COOKING-SCHOOL COOK BOOK
butter, add four, and pour on gradually the hot liquor ; then
add milk, cream, and salt and pepper to taste. Serve with
Mock Almonds (see p. 146),
String Bean Soup
4 cups White Stock I, II, or III y^ cup flour
2 quarts string beans i^ cup butter
2 cups scalded milk . Salt and pepper
Cook beans until soft in boiling salted water to cover;
drain, and rub through sieve. Add pulp to White Stock,
then milk ; bind, and season with salt and pepper. Garnish
with Fritter Beans.
Soup k la Soubiae
Thinly slice two Spanish onions, and cook ten minutes in
one-fourth cup butter, stirring constantly. Add one quart
White Stock III, cook slowly thirty minutes, and strain.
Dilute three tablespoons flour with enough cold water to pour
easily, add to soup, and bring to boiling-point. Then add
one cup cream, and one tablespoon chopped green peppers,
or one-fourth cup grated cheese. Season with salt and
pepper.
Chestnut Pur^e
4 cups White Stock II or III 2 cups scalded milk
2 cups French chestnuts, ^ cup butter
boiled and mashed ^ cup flour
1 slice onion ' Salt
^ teaspoon celery salt Pepper
Cook stock, chestnuts, onion, and celery salt ten minutes ;
rub through sieve, add milk, and bind. Season with salt and
pepper.
Crab Soup
6 hard-shelled crabs 2 tablespoons butter
3 cups White Stock III 2 tablespoons flour
% cup stale bread crumbs 1 cup cream
1 slice onion Salt
. 1 sprig parsley Cayenne
Remove meat from crabs, and chop finely. Add stock,
bread crumbs, onion, and parsley, and simmer twenty min-
utes. Rub through a sieve, bind with butter and flour cooked
SOUPS 127
together, then add cream and seasonings. Serve with Pulled
Bread.
Philadelphia Pepper Pot
Sliced onion "j }4. ^' honeycomb tripe.
Chopped celery I % cup each cut in cubes
Chopped green peppers J \)4 cups potato cubes
4 tablespoons butter % teaspoon peppercorns,
Z% tablespoons flour finely pounded
5 cups hot White Stock III % tablespoon salt
% cup heavy cream
Cook vegetables in three tablespoons butter fifteen min-
utes ; add flour, and stir until well mixed ; then add remain-
ing ingredients except cream. Cover, and let cook one hour.
Just before sewing, add cream and remaining butter.
Mulligatawny Soup
5 cups White Stock II ^i cup butter
1 cup tomatoes % cup flour
Onion, cut in slices 1 1 teaspoon curry
Carrot, cut in cubes j- ^ cup each powder
Celery, cut in cubes J Blade of mace
1 pepper, finely chopped 2 cloves
1 apple, sliced Sprig of parsley
1 cup raw chicken, cut in dice Salt and pepper
French Chef
Cook vegetables and chicken in butter until brown ; add
flour, curry powder, mace, cloves, parsley, stock, and tomato,
and simmer one hour. Strain, reserve chicken, and rub
vegetables through sieve. Add chicken to strained soup,
season with salt and pepper, and serve with boiled rice.
Mock Turtle Soup
1 calf's head 2 cups brown stock
6 cloves M cup butter
^ teaspoon peppercorns % cup flour
6 allspice berries 1 cup stewed and strained
2 sprigs thyme tomatoes
^ cup sliced onion Juice % lemon
% cup carrot, cut in dice Madeira wine
Clean and wash calf's head ; soak one hour in cold water
to cover. Cook until tender in three quarts boiling salted
128 BOSTON COOKING-SCHOOL COOK BOOK
water (to which seasoning and vegetables have been added).
Remove head ; boil stock until reduced to one quart. Strain
and cool. Melt and brown butter, add flour, and stir until
well browned ; then pour on slowly brown stock. Add head-
stock, tomato, one cup face-meat cut in dice, and lemon
juice. Simmer five minutes ; add Royal custard cut in dice,
and Egg Balls, or Force-meat Balls. Add Madeira wine, and
salt and pepper to taste.
Consomm^
8 lbs. beef, poorer part of round 2 tablespoons butter
1 lb. marrow-boue 1 tablespoon salt
3 lbs. knuckle of veal 1 teaspoon peppercorns
1 quart chicken stock 4 cloves
Carrot ] 3 sprigs thyme
Turnip y % cup each, cut in dice 1 sprig marjoram
Celery J 2 sprigs parsley
^ cup sliced onion ^ bay leaf
3 quarts cold water
Cut beef in one and one-half inch cubes, and brown one-
half in some of the marrow from marrow-bone ; put remain-
ing half in kettle with cold water, add veal cut in pieces,
browned meat, and bones. Let stand one-half hour. Heat
slowly to boiling-point, and let simmer three hours, remov-
ing scum as it forms on top of kettle. Add one quart
liquor in which a fowl was cooked, and simmer two hours.
Cook carrot, turnip, onion, and celery in butter five min-
utes; then add to soup, with remaining seasonings. Cook
one and one-half hours, strain, cool quickly, remove fat,
and clear.
Consomm6 k la Royal
Consummd, served with Royal custard.
Consomm^ an Parmesan
Consumme, served with Parmesan Pate k Chou.
Consomm^ Colbert
To six cups Consomm^ add one-third cup each of cooked
green peas, flageolets, carrots cut in small cubes, and celery
cut in small pieces, Serve a poached eg^ in each plate Q^
«9ttp.
SOUPS 129
Consomm^ aux F&tes
Consomme, served with noodles, macaroni, spaghetti, or
any Italian pastes, first cooked in boiling salted water.
Consomm^ d'Orleans
Consomm6, served with red and white quenelles and
French peas.
Consomme with Vegetables
Consomme, served with French string beans, and cooked
carrots cut in fancy shapes with French vegetable cutters.
Consomm^ Princess
Consomme, served with green peas and cooked chicken
meat cut in small dice.
Claret Consomm6
To one quart Consomme add one and one-half cups
claret, which has been cooked with a three-inch piece stick
cinnamon ten minutes and one tablespoon sugar. Color
red.
Bortchock Consomm^
MaRe same as Consomme, adding one-third cup chopped
beets with vegetables ; then add one cup finely chopped
beets when clearing.
SOUPS WITH FISH STOCK
Clam Bouillon
Wash and scrub with a brush one-half peck clams, chang-
ing the water several times. Put in kettle with three cups
cold water, cover tightly, and steam until shellsi are well
opened. Strain liquor, cool, and clear.
Oyster Stew
1 quart oysters % cup butter
4 cups scalded milk % tablespoon salt
)^ teaspoon pepper
Clean oysters by placing in a colander and pouring over
tbem three-fQurths cup cold water. Carefully pick over
%
130 BOSTON COOKINQ-SCHOOL COOK BOOK
oysters, reserve liquor, and heat it to boiling-point ; strain
through double cheesecloth, add oysters, and cook until
oysters are plump and edges begin to curl. Remove oysters
with skimmer, and put in tureen with butter, salt, and
pepper. Add oyster liquor strained a second time, and
milk. Serve with oyster crackers.
Scallop Stew
Make same as Oyster Stew, using one quart scallops in
place of oysters.
Oyster Soup
1 quart oysters Sprig of parsley
4 cups milk Bit of bay leaf
1 slice onion ^ cup butter
2 stalks celery }^ cup flour
2 blades mace Salt and pepper
Clean and pick over oysters as for Oyster Stew ; reserve
liquor, add oysters slightly chopped, heat slowly to boiling-
point, and let simmer twenty minutes. Strain through
cheesecloth, reheat liquor, and thicken with butter and flour
cooked together. Scald milk with onion, celery, mace, pars-
ley, and bay leaf; remove seasonings, and add to oyster
liquor. Season with salt and pepper.
French Oyster Soup
1 quart oysters }^ cup butter
4 cups milk }{ cup flour
1 slice onion » Yolks 2 eggs
2 blades mace Salt and pepper
Make same as Oyster Soup, adding yolks of eggs, slightly
beaten, just before serving. Garnish with Fish Quenelles.
Oyster Soup, Amsterdam Style
1 quart oysters >^ teaspoon salt
Water Paprika
3 tablespoons butter Celery salt
d)4 tablespoons flour 1 cup cream
Clean, pick over, chop, and parboil oysters ; drain, strain
through cheesecloth, and add to liquor enough water to
make one quart liquid. Brown butter, add flour, and pour
SOUPS 181
on gradually, while stirring constantly, oyster liquor. Let
simmer one-half hour/ Season with salt, paprika, and celery
salt, and just before serving add cream.
Oyster Gumbo
1 pint oysters >^ can okra
4 cups Fish Stock % can tomatoes^
1^ cup butter Salt
1 tablespoon chopped onion Pepper
Clean, pick over, and parboil oysters; drain, and add
oyster liquor to Fish Stock. Cook onion five minutes in
one-half the butter ; add to stock. Then add okra, toma-
toes heated and drained from some of their liquor, oysters,
and remaining butter. Season with salt and pepper.
Fish Stock is the liquor obtained by covering the head,
tail, skin, bones, and small quantity of flesh adhering to
bones of fish, with cold water, bringing slowly to boiling-
point, simmering thirty minutes, and straining.
Clam Soup with Poached Eggs
1 quart clams 2 tablespoons flour
4 cups milk 1}4 teaspoons salt
1 slice onion j4 teaspoon pepper
^ cup butter Few gratings nutmeg
White 1 egg
Clean and pick over clams, using three-fourths cup cold
water; reserve liquor. Put aside soft part of clams ; finely
chop hard part, add to liquor, bring gradually to boiling-
point, strain through cheesecloth, and thicken with butter
and flour cooked together. Scald milk with onion, remove
onion, add milk, seasonings, and soft part of clams. Bring
to boiling-point and pour over whites of eggs beaten stiff.
Clam £uid Oyster Soup
1 pint clams . Sprig of parsley
1 pint oysters Bit of bay leaf
4 cups milk % cup butter
1 slice onion % cup flour
2 blades mace Salt and pepper
Clean and pick over oysters, using one-third cup cold
water; reserve liquor, and add oysters slightly chopped.
132 BOSTON cook:ing-scsool cook book
Clean and pick over clams, reserve liquor, and add to
hard part of clams, finely chopped ; put aside soft part of
clams. Heat slowly to boiling-point clams and oysters
with liquor from both, let simmer twenty minutes and strain
through cheesecloth. Thicken with butter and flour cooked
together and add soft part of clams. Scald milk with onion,
mace, parsley, and bay leaf; remove seasonings, and add
milk to stock. Season with salt and pepper.
Cream of Clam Soup
Make same as French Oyster Soup, using clams in place
of oysters.
Clam Consomme
"Wash two quarts clams in shell. Put in kettle with one-
fourth cup cold water, cover, and cook until shells open.
Strain liquor through double thickness cheesecloth, add to
four cups consomme, and clear.
Clam and Chicken Frapp6
"Wash and scrub with a brush two quarts clams, changing
water several times. Put in kettle with one-half cup cold
water, cover tightly, and steam until shells are well opened.
Remove clams from shells and strain liquor through double
thickness cheesecloth. To one and two-thirds cups clam
liquor add two and one-half cups White Stock III, highly
seasoned. Cool, and freeze to a mush. Serve in place of
a soup in frappe glasses, and garnish with whipped cream.
Clam and Tomato Bisque
1 quart clams 2 cups cream
^/4 c^ps cold water 1 cup stewed and strained
^ cup butter tomatoes
^ flour ^ teaspoon soda
1^ onion Salt
Cayenne
Pour water over clams, then drain. To water add hard
part of clams finely chopped. Heat slowly to boiling-point,
cook twenty minutes, then strain. Cook butter with onion
five minutes; remove onion, add flour and gradually clam
SOUPS 188
water. Add cream, soft part of clams, and as soon as
boiling-point is reached, tomatoes to which soda has been
added. Season with salt and cayenne, and serve at once.
Oyster Bisque
1 quart oysters Bit of bay leaf
2 cups White Stock III 2 tablespoons butter
\}4. cups stale bread crumbs 2 tablespoons flour
1 slice onion 4 cups scalded milk
2 stalks celery Salt
Sprig of parsley Pepper
Clean and pick over oysters, reserving liquor, setting
aside soft portions, and chopping gills and tough muscles.
Cook White Stock, bread crumbs, reserved liquor, chopped
oyster, onion, celery, parsley, and bay leaf thirty minutes.
Rub through a sieve, bring to boiling-point, and bind with
butter and flour cooked together. Add milk, soft portion
of oysters, and salt and pepper to taste.
Cream of Scallop Soup
1 quart scallops 1 tablespoon chopped onion
4 cups milk 5 tablespoons butter
2 cloves ^ cup flour
Bit of bay leaf Salt
}^ teaspoon peppercorns Pepper
Clean scallops, reserve one-half cup and finely chop
remainder. Add these to milk, with seasonings and two
tablespoons butter, and cook slowly twenty minutes. Strain
and thicken with remaining butter and flour cooked together.
Parboil reserved scallops, and add to soup. Serve with
small biscuits or oysterettes.
Lobster Bisque
2 lb. lobster >^ cup butter ,
2 cups cold water J^ cup flour '
4 cups milk 1% teaspoons salt
Few grains of cayenne
Remove meat from lobster shell. Add cold water to
body bones and tough end of claws, cut in pieces ; bring
slowly tQ boiling-point, and cook twenty minutea, Pnin,
134 BOSTON COOKING-SCHOOL COOK BOOK
reserve liquor, and thicken with butter and flour cooked
together. Scald milk with tail meat of lobster, finely
chopped; strain, and add to liquor. Season with salt and
cayenne ; then add tender claw meat, cut in dice, and
body meat. When coral is found in lobster, wash, wipe,
force through fine strainer, put in a mortar with butter,
work until well blended, then add flour, and stir into soup.
If a richer soup is desired, White Stock may be used in
place of water.
■ -3
■' . ^-«-l)
Utensils for makincj Ckeam Soups. — Page 136.
Cream Soup and Croutons ready for serving. — Page 136.
Croutons; Imperial Sticks; Mock Almonds. — Page 145.
SouFFLED Crackers. — Page 1^5 .
SOUPS WITHOUT STOCK 135
CHAPTER IX
SOUPS WITHOUT STOCK
Black Bean Soup
1 pint black beans % teaspoon pepper
2 quarts cold water ^ teaspoon mustard
1 small onion Few grains cayenne
2 stalks celery, or 3 tablespoons butter
^ teaspoon celery salt 1% tablespoons flour
}4, tablespoon salt 2 " hard-boiled " eggs
1 lemon
Soak beans over night ; in the morning drain and add cold
water. Slice onion, and cook five minutes with half the but-
ter, adding to beans, with celery stalks broken in pieces.
Simmer three or four hours, or until beans are soft; add
more water as water boils away. Rub through a sieve, re-
heat to the boiling-point, and add salt, pepper, mustard, and
cayenne well mixed. Bind with remaining butter and flour
cooked together. Cat eggs in thin slices, and lemon in thin
slices, removing seeds. Put in tureen, and strain the soup
over them.
Baked Bean Soup
3 cups cold baked beans 2 tablespoons butter
3. pints water 2 tablespoons flour
2 slices onion 1 tablespoon Chili sauce
2 stalks celery Salt
1% cups stewed and strained Pepper
tomatoes
Put beans, water, onion, and celery in saucepan; bring
to boiling-point and simmer thirty minutes. Rub through
a sieve, add tomato, and Chili sauce, season to taste with
salt and pepper, and bind with the butter and flour cooked
together. Serve with Crisp Crackers.
186 BOSTON COOKIKG-SCHOOL COOK BOOK
Cream of Lima Bean Soup
1 cup dried lima beans 1 cup cream or milk
3 pints cold water 4 tablespoons butter
2 slices onion 2 tablespoons flour
4 slices carrot 1 teaspoon salt
' % teaspoon pepper
Soak beans over night ; in the morning drain and add cold
water; cook until soft, and rub through a sieve. Cut vege-
tables in small cubes, and cook five minutes in half the
butter; remove vegetables, add flour, salt, and pepper, and
stir into boiling soup. Add cream, reheat, strain, and add
remaining butter in small pieces.
Cream of Artichoke Soup
6 artichokes Few grains cayenne
4 cups boiling water Few gratings nutmeg
2 tablespoons butter 2 tablespoons Sauterne wine
.2 tablespoons flour 1 cup scalded cream
\% teaspoons salt 1 Qgg
2 cucumbers
Cook artichokes in boiling water until soft, and rub through
a sieve. Melt butter, add flour and seasonings, pour on hot
liquor, and cook one minute. Add cream, wine, and egg
slightly beaten. Pare cucumbers, cut in one-third inch cubes,
saute in butter, and add to soup. Jerusalem artichokes are
used for the making of this soup.
Celery Boup I
3 cups celery (cut in one-half 1 slice onion
inch pieces) 3 tablespoons butter
1 pint boiling water J^ cup flour
2% cups milk Salt and pepper
Wash and scrape celery before cutting in pieces, cook in
boiling water until soft, and rub through a sieve. Scald milk
with the onion, remove onion, and add milk to celery. Bind
with butter and flour cooked together. Season with salt and
pepper. Outer and old stalks of celery may be utilized
for soups. Serve with crotitons, crisp crackers, or pulled
bread.
SOUPS "WITHOUT STOCK 137
Celery Soup H
S stalks celery 3 tablespoons butter
3 cups milk 3 tablespoons flour
1 slice onion Salt and pepper
1 cup cream
Break celery in one-inch pieces, and pound in a mortar
Cook in double boiler with onion and milk twenty minutest
and strain. Thicken with butter and flour cooked together.
Season with salt and pepper, add cream, strain into tureen,
and serve at once.
Com Soup
1 can corn 2 tablespoons butter
1 pint boiling water 2 tablespoons flour
1 pint milk 1 teaspoon salt
1 slice onion Few grains pepper
Chop the corn, add water, and simmer twenty minutes ; rub
through a sieve. Scald milk with onion, remove onion, and
add milk to corn. Bind with butter and flour cooked together.
Add salt and pepper. Serve with popped corn. <
Halibut Soup
% cup cold boiled halibut 3 tablespoons butter
1 pint milk \% tablespoons flour
1 slice onion % teaspoon salt
Blade of mace Few grains pepper
Rub fish through a sieve. Scald milk with onion and mace.
Remove seasonings, and add fish. Bind with half the butter
and flour cooked together. Add salt, pepper, and the re-
maining butter in small pieces.
Pea Soup
1 can Marrowfat peas 1 slice onion
2 teaspoons sugar 2 tablespoons butter
1 pint cold water 2 tablespoons flour
1 pint milk 1 teaspoon salt
% teaspoon pepper
Drain peas from their liquor, add sugar and cold water,
and simmer twenty minutes. Rub through a sieve, reheat,
and thicken with butter and flour cooked together. Scald
ifiUk with onion, rewQv^ Qoionj an^ ^d4 will? to pea mixture,
138 BOSTON COOKING-SCHOOL COOK BOOK
season with salt and pepper. Peas too old to serve as a
vegetable may be utilized for soups.
Split Pea Soup
1 cup dried split peas 3 tablespoons butter
2}4 quarts cold water 2 tablespoons flour
1 pint milk 1% teaspoons salt
y^ onion % teaspoon pepper
2-inch cube fat salt pork
Pick over peas and soak several hours, drain, add cold
water, pork, and onion. Simmer three or four hours, or
until soft; rub through a sieve. Add butter and flour cooked
together, salt, and pepper. Dilute with milk, adding more
if necessary. The water in which a ham has been cooked
may be used; in such case omit salt.
Kornlet Soup
1 can kornlet 1 tablespoon chopped onion
1 pint cold water 4 tablespoons flour
1 quart milk, scalded 1% teaspoons salt
4 tablespoons butter Few grains pepper
Cook kornlet in cold water twenty minutes ; rub through a
sieve, and add milk. Fry butter and onion three minutes;
remove onion, add flour, salt, and pepper, and stir into boil-
ing soup.
Potato Soup
3 potatoes ' 1% teaspoons salt
1 quart milk ^ teaspoon celery salt
2 slices onion )^ teaspoon pepper
3 tablespoons butter Few grains cayenne
2 tablespoons flour 1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub
through a strainer. There should be two cups. Scald milk
with onion, remove onion, and add milk slowly to potatoes.
Melt half the butter, add dry ingredients, stir until well
mixed, then stir into hot soup ; boil* one minute, strain, add
remaining butter, and sprinkle with parsley.
.Appledore Soup
Make same as Potato Soup, and add, just t)ef ore serving,
three tablespoons tomato catsup.
SOUPS WITHOUT STOCK 139
S^^iss Potato Soup
4 small potatoes % onion
1 large flat white turnip 4 tablespoons butter
3 cups boiling water i^ cup flour
1 quart scalded milk \% teaspoons salt
% teaspoon pepper
Wash, pare, and cut potatoes in halves. Wash, pare,
and cut turnips in one-quarter inch slices. Parboil together
ten minutes, drain, add onion cut in slices, and three cups
boiling water. Cook until vegetables are soft; drain, re-
serving the water to add to vegetables after rubbing them
through a sieve. Add milk, reheat, and bind with butter
and flour cooked together. Season with salt and pepper.
Leek and Potato Soup
1 bunch leeks ^% c^ps potatoes
1 cup celery 2 tablespoons butter
23^ tablespoons butter 2 tablespoons flour
1 quart milk Salt and pepper
Cayenne
Cut leeks and celery in very thin slices crosswise and cook
in two and one-half tablespoons butter, stirring constantly,
ten minutes. Add milk, and cook in double boiler forty min-
utes. Cut potatoes in slices and cut slices in small pieces ;
then cook in boiling salted water ten minutes. Melt two
tablespoons butter, add flour, milk with vegetables and
potatoes. Cook until potatoes are soft, and season with salt,
pepper, and cayenne.
Vegetable Soup
y^ cup carrot 1 quart water
• K <5^P turnip 6 tablespoons butter
% cup celery )^ tablespoon finely
1)^ cups potato chopped parsley
% onion Salt and pepper
Wash and scrape a small carrot ; cut in quarters length-
wise; cut quarters in thirds lengthwise; cut strips thus
made in thin slices crosswise. Wash and pare half a turnip,
and cut and slice same as carrot. Wash, pare, and cut po-
tatoes in small pieces. Wash and scrape celery and cut in
quarter-inch pieces. Prepare vegetables before measuring.
140 BOSTON COOKING-SCHOOL COOK BOOK
Cut onion in thin slices. Mix vegetables (except potatoes),
and cook ten minutes, in four tablespoons butter, stirring
constantly. Add potatoes, cover, and cook two minutes.
Add water, and boil one hour or until vegetables are soft.
Add remaining butter and parsley. Season with salt and
pepper.
Salmon Soup
}^ can salmon 4 tablespoons flour
1 quart scalded milk 1}^ teaspoons salt
2 tablespoons butter Few grains pepper
Drain oil from salmon, remove skin and bones, rub through
a sieve. Add gradually the milk, season, and bind.
Squash Soup
X cup cooked squash 3 tablespoons flour
1 quart milk 1 teaspoon salt
1 slice onion Few grains pepper
2 tablespoons butter ^ teaspoon celery salt
Rub squash through a sieve before measuring. Scald milk
with onion, remove onion, and add milk to squash ; season,
and bind.
Tomato Soup
1 quart tomatoes, raw or canned 2 teaspoons sugar
1 pint water 1 teaspoon salt
12 peppercorns 3^ teaspoon soda
Bit of bay leaf 2 tablespoons butter
4 cloves 3 tablespoons flour
1 slice onion
Cook tomatoes, water, seasonings, and sugar twenty
minutes ; strain, and add salt and soda. Brown butter and
flour cooked together ; bind, and strain into tureen. .
Cream of Tomato Soup
^ can tomatoes 1 slice onion
2 teaspoons sugar 4 tablespoons flour
^ teaspoon soda 1 teaspoon salt
1 quart milk ^ teaspoon pepper
3^ cup butter
Scald milk with onion, remove onion, and thicken milk
with flour diluted with cold water until thin enough to pour,
being careful that the mixture is free from lumps; cook
SOUPS WITHOUT STOCK 141
twenty minutes, stirring constantly at first. Cook tomatoes
with sugar fifteen minutes, add soda, and rub through a
sieve ; combine mixtures, and strain into tureen over butter,
salt, and pepper.
Mock Bisque Soup
2 cups raw or canned tomatoos Bit of bay leaf
2 teaspoons sugar % cup stale bread crumbs
% teaspoon soda 4 cups milk
3^ onion, stuck with 6 cloves }^ tablespoon salt
Sprig of parsley % teaspoon pepper
% cup butter
Scald milk with bread crumbs, onion, parsley, and bay
leaf. Remove seasonings and rub through a sieve. Cook
tomatoes with sugar fifteen minutes ; add soda and rub
through a sieve. Reheat bread and milk to boiling-point,
add tomatoes, and pour at once into tureen over butter, salt,
and pepper. Serve with croutons, crisp crackers, or souffled
crackers.
Tapioca Wine Soup
% cup pearl tapioca % teaspoon salt
1 cup cold water 3-inch piece stick cinnamon
3 cups boiling water 1 pint claret wine
3^ cup powdered sugar
Soak tapioca in cold water two hours. Drain, add to boil-
ing water with salt and cinnamon ; let boil three minutes,
then cook in double boiler until tapioca is transparent.
Cool, add wine and sugar. Serve very cold.
CHOWDERS
Corn Chowder
1 can corn 1 sliced onion
4 cups potatoes, cut in 4 cups scalded milk
^-inch slices 8 common crackera
l)^-inch cube fat salt pork 3 tablespoons butter
Salt and pepper
Cut pork in small pieces and try out ; add onion and cook
five minuteS) stirring; often that onion may not burn ; strain
142 BOSTON OOOKING-SCHOOI* C500K BOOK
fat into a stewpan. Parboil potatoes five minutes in boiling
water to cover; drain, and add potatoes to fat; then add
two cups boiling water; cook until potatoes are soft, add
corn and milk, then heat to boiling-point. Season with salt
and pepper; add butter, and crackers split and soaked in
enough cold milk to moisten. Remove crackers, turn chow-
der into a tureen, and put crackers on top.
Fish Chowder
4 lb. cod or haddock 1 Jo-inch cube fat salt pork
6 cups potatoes cut in )^-inch 1 tablespoon salt
slices, or 3^ teaspoon pepper
4 cups potatoes cut in 3 tablespoons butter
^-inch cubes 4 cups scalded milk
1 sliced onion 8 com mop crackers
Order the fish skinned, but head and tail left on. Cut off
head and tail and remove fish from backbone< Cut fish in
two-inch pieces and set aside. Put head, tail, and backbone
broken in pieces, in stewpan ; add two cups cold water and
bring slowly to boiling-point; cook twenty minutes. Cut
salt pork in small pieces and try out, add onion, and fry
five minutes; strain fat into stewpan » Parboil potatoes five
minutes in boiling water to cover ; drain and add potatoes
to fat ; then add two caps boiling water and cook five min-
utes". Add liquor drained from bones, then add the fish;
cover, and simmer ten minutes. Add milk, salt, pepper,
butter, and crackers split and soaked in enough cold milk to
moisten, otherwise they will be soft on the outside, but dry
on the inside. Pilot bread is sometimes used in place of
common crackers.
Connecticut Chcv^der
4 lb. cod or haddock 2}4 cups stewed and
4 cups potatoes cut in ^- strained tomatoes
iuch cubes 3 tablespoons butter
1 i^-inch cube fat salt pork % cup cracker crumbs
1 sliced onion Salt and pepper
Prepare same as Fish Chowder, using liquor drained from
bones for cooking potatoes, instead of additional water. Use
tomatoes in place of milk and add cracker crumbs just befort
serving.
SOUPS WITHOUT STOCK 143
Clam Cho-w^der
1 quart clams 1 tablespoon salt
4 cups potatoes cut in )^ teaspoon pepper
^^-inch cubes 4 tablespoons butter
11^ inch cube fat salt pork 4 cups scalded milk
1 sliced onion 8 common crackers
Clean and pick over clams, using one cup cold water;
drain, reserve liquor, heat to boiling-point, and strain.
Chop finely hard part of clams; cut pork in small pieces
and try out ; add onion, fry five minutes, and strain into a
stewpan. Parboil potatoes five minutes in boiling water to
cover; drain^ and put a layer in bottom of stewpan, add
chopped clams, sprinkle with salt and pepper, and dredge
generously with flour ; add remaining potatoes, again sprinkle
with salt and pepper, dredge with flour, and add two and
one-half cups boiling water. Cook ten minutes, add milk,
soft part of clams, and butter ; boil three minutes, and add
crackers split and soaked in enough cold milk to moisten.
Reheat clam water to boiling-point, and thicken with one
tablespoon butter and flour cooked together. Add to chow-
der just before serving.
The clam water has a tendency to cause the milk to sepa-
rate, hence is added at the last.
Rhode Island Chovvder
1 quart clams 1 cup stewed and strained
3 inch cube fat salt pork tomatoes
1 sliced onion ^ teaspoon soda
^ cup cold water 1 cup scalded milk
4 cups potatoes cut in ^ inch 1 -sup scalded cream
cubes 2 tablespoons butter
2 cups boiling water 8 common crackers
Salt and pepper
Cook pork with onion and cold water ten miuutes; drain,
and reserve liquor. Wash clams and reserve liquor. Par-
boil potatoes five minutes, and drain. To potatoes add re-
served liquors, hard part of clams finely chopped, and boil-
ing water. When potatoes are nearly done, add tomatoes,
soda, soft part of clams, milk, cream, and butter. Season
144 BOSTON COOKING-SCHOOL COOK BOOK
With salt and pepper. Split crackers, soak in cold milk to
moisten, and reheat in chowder.
Lobster Cho-wder
2 lb. lobster 4 cups milk
3 tablespoons butter 1 slice onion
2 common crackers, 1 cup cold water
finely pounded Salt
Paprika or cayenne
Remove meat from lobster shell and cut in small dice.
Cream two tablespoons butter, add liver of lobster (green
part) and crackers ; scald milk with onion, remove onion,
and add milk to mixture. Cook body bones ten minutea
in cold water to cover, strain, and add to mixture with
lobster dice. Season with salt and paprika.
German Chowder
3 lb. haddock 1 beaten egg
1 quart cold water • 1 quart potatoes cut in
2 slices carrot ^-inch cubes
Bit of bay leaf 2-inch cube fat salt pork
Sprig of parsley 1 sliced onion
1 cracker, pounded 5 tablespoons flour
Salt, pepper, cayenne 1 quart scalded milk
2 tablespoons melted butter ^ cup butter
Few drops onion juice 8 common crackers
Clean, skin, and bone fish. Add to bones cold water and
vegetables, and let simmer twenty minutes. Strain stock
from bones. Chop fish meat ; there should be one and one-
half cups. Add cracker, seasonings, melted butter and egg^
then shape in small balls. Try out pork, add onion, and
cook five minutes. Strain, and add to fat, potatoes, balls,
and fish stock, and cook until potatoes are soft. Thicken
milk with butter and flour cooked together. Combine mix-
tures, and season highly with salt, pepper, and cayennCr
Add crackers, split and soaked in cold milk.
SOUP GABNISHINGS AND FOBCE-MEATS 146
CHAPTER X
SOTTP GABNISHINGS AND FORCE-MEATS
Crisp Crackers
Split common crackers and spread thinly with butter, al-
lowing one-fourth teaspoon butter to each half cracker ; put
in pan and bake until delicately browned.
Souffle d Crackers
Split common crackers, and soak in ice water, to cover,
eight minutes. Dot over with butter, and bake in a hot oven
until puffed and browned, the time required being about
forty-five minutes.
Crackers Tvith Cheese
Arrange zephyrettes or saltines in pan. Sprinkle with
grated cheese and bake until cheese is melted.
Croutons (Duchess Crusts)
Cut stale bread in one-third inch slices and remove crusts.
Spread thinly with butter. Cut slices in one-third inch cubes,
put in pan and bake until delicately brown, or fry in deep
fat.
Cheese Sticks
Cut bread sticks in halves lengthwise, spread thinly with
butter, sprinkle with grated cheese seasoned with salt ancj
cayenne, and bake until delicately browned.
Imperial Sticks in Rings
Cut stale bread in one-third inch slices, remove crusts,
spread thinly with butter, and cut slices in one-third inch
strips and rings ; put in pan and bake until delicately
browned. Arrange three sticks in each ring.
146 BOSTON COOKING-SCHOOL COOK BOOK
Mock Almonds
Cut stale bread in one-eighth inch slices, shape with a
round cutter one and one-half inches in diameter, then shape
in almond-shaped pieces. Brush over with melted butter,
put in a pan, and bake until delicately browned.
Pulled Bread
Remove crusts from a long loaf of freshly baked water
bread. Pull the bread apart until the pieces are the desired
size and length, which is best accomplished by using two
three-tined forks. Cook in a slow oven until delicately
browned and thoroughly dried. A baker's French loaf may
be used for pulled bread if home-made is not at hand.
Egg Balls I
Yolks 2 " hard-boiled " eggs Few grains cayenne
}^ teaspoon salt )4 teaspoon melted butter
Rub yolks through sieve, add seasonings, and moisten
with raw egg yolk to make of consistency to handle. Shape
in small balls, roll in flour, and saute in butter. Serve in
Brown Soup Stock, Consomme, or Mock Turtle Soup.
Egg Balls II
1 " hard-boiled " egg Few grains cayenne
^ teaspoon salt 1 teaspoon heavy cream
)^ teaspoon finely chopped parsley
Rub yolk through a sieve, add white finely chopped, and
remaining ingredients. Add raw egg yolk to make mixture
of right consistency to handle. Shape in small balls, and
poach in boiling water or stock.
Egg Custard
Yolks 2 eggs Few grains salt
2 tablespoons milk
Beat eggs slightly, add milk and salt. Pour into small
buttered cup, place in pan of hot water, and bake until firm ;
cool, remove from cup, and cut in fancy shapes with French
vegetftble cutters.
SOUP GARNISHINGS AND FORCE-MEATS 147
Harlequin Slices
Yolks 3 eggs Whites 3 eggs
2 tsfblespoons milk Few grains salt
Few grains salt Chopped truffles
Beat yolks of eggs slightly, add milk and salt. Pour into
small buttered cup, place in pan of hot water and bake until
firm. Beat whites of eggs slightly, add salt, and cook same
as yolks. Cool, remove from cups, cut in slices, pack in a
mould in alternate layers, and press with a weight. A few
truffles may be sprinkled between slices if desired. Remove
from mould and cut in slices. Serve in Consomme.
Royal Custard
Yolks 3 eggs % teaspoon salt
1 egg Slight grating nutmeg
% cup Consomm6 Few grains cayenne
Beat eggs slightly, add Consomm^ and seasonings. Pour
into a small buttered tin mould, place in pan of hot water,
and bake until firm ; cool, remove from mould, and cut in
fancy shapes.
Chicken Custard
Chop cooked breast meat of fowl and rub through sieve;
there should be one-fourth cup. Add one-fourth cup White
Stock and one egg slightly beaten. Season with salt, pepper,
celery salt, paprika, slight grating nutmeg, and few drops
essence anchovy. Turn mixture into buttered mould, bake
in a pan of hot water until firm ; cool, remove from mould,
and cut in small cubes.
Noodles
1 egg % teaspoon salt
Flour
Beat egg slightly, add salt, and flour enough to make
very stiff dough ; knead, toss on slightly floured board, and
roll thinly as possible, which may be as thin as paper.
Cover with towel, and set aside for twenty minutes ; then
cut in fancy shapes, using sharp knife or French vegetable
cutter ; or the thin sheet may be rolled like jelly-roll, cut Id
148 BOSTON COOKING-SCHOOL COOK BOOK
slices as thinly as possible, and pieces unrolled. Dr}^, and
when needed cook twenty minutes in boiling salted water;
drain, and add to soup.
Noodles may be served as a vegetable.
Fritter Beans
1 egg ^ teaspoon salt
2 tablespoons milk }^ cup flour
Beat egg until light, add milk, salt, and flour. Put through
colander or pastry tube into deep fat, and fry until brown ;
drain on brown paper.
F^te d Chouz
2}^ tablespoons milk }{ teaspoon salt
}^ teaspoon lard 3^ cup flour
}^ teaspoon butter 1 egg
Heat butter, lard, and milk to boiling-point, add flour and
salt, and stir vigorously. Remove from fire, add egg un-
beaten, and stir until well mixed. Cool, and drop small
pieces from tip of teaspoon into deep fat. Fry until brown
and crisp, and drain on brown paper.
Farmesan Fate k Choux
To P^te k Choux mixture add two tablespoons grated
Parmesan cheese.
White Bait Garnish
Roll trimmings of puff paste, and cut in pieces three-
fourths inch long and one-eighth inch wide ; fry in deep fat
until well browned, and drain on brown paper. Serve on
folded napkin, and pass with soup.
Pish Force-meat I
^ cups fine stale bread crumbs 1 egg
^ cup milk % cup raw fish
Salt
Cook bread and milk to a paste, add egg well beaten, and
fish pounded and forced through a puree strainer. Season
with salt. A meat chopper is of great assistance in making
force-meats, as raw fish or meat may be easily forced through
SOUP GARNISHINGS AND FORCE-MEAT 149
it. Bass, halibut, or pickerel are the best fish to use for
force-meat. Force-meat is often shaped into small balls.
Fish Force-meat H
% cup raw halibut Pepper
White 1 Qgg Cayenne
Salt y^ cup heavy cream
Chop fish finely, or force through a meat chopper. Pound
in mortar, adding gradually white of egg, and working until
smooth. Add seasonings, rub through a sieve, and then add
cream.
Salmon Force-meat
% cup milk 1 Qg^
% cup soft stale bread crumbs 2 tablespoons melted butter
% cup cold flaked salmon % teaspoon salt
2 tablespoons cream Few grains pepper
Cook milk and bread crumbs ten minutes, add salmon
chopped and rubbed through a sieve ; then add cream, egg
slightly beaten, melted butter, salt, and pepper.
Oyster Force-meat
To Fish Force-meat add one-fourth small onion, finely
chopped, and fried five minutes in one-half tablespoon butter ;
then add one-third cup soft part of oysters, parboiled and
finely chopped, one-third cup mushrooms finely chopped, and
one-third cup Thick White Sauce. Season with salt, cayenne,
and one teaspoon finely chopped parsley.
Clam Force-meat
Follow recipe for Oyster Force-meat, using soft part of
clams in place of oysters.
Chicken Force-meat I
% cup fine stale bread crumbs % cup breast raw chicken
% cup milk Salt
2 tablespoons butter Few grains cayenne
White 1 Qgg Slight grating nutmeg
Cook bread and milk to a paste, add butter, white of egg
beaten stiff, and seasonings ; then add chicken pounded and
forced through purde strainer.
160 BOSTON COOKING-SCHOOL COOK BOOK
Chicken Force-meat II
^ breast raw chicken Pepper
White 1 egg Slight grating nutmeg
Salt Heavy cream
Chop chicken finely, or force through a meat chopper.
Pound in mortar, add gradually white of egg, and work
until smooth; then add heavy cream slowly until of right
consistency, which can only Ije determined by cooking a
small ball in boiling salted water. Add seasonings, and rub
through sieve.
Quenelles
Quenelles are made from any kind of force-meat, shaped
in small balls or between tablespoons, making an oval, or by
forcing mixture through pastry bag on buttered paper.
They are cooked in boiling salted water or stock, and are
served as garnish to soups or other dishes ; when served
with sauce, they are an entree.
FISH 151
CHAPTER XI
FISH
THE meat of fish is the animal food next in importance;
to that of birds and mammals. Fish meat, with but
few exceptions, is less stimulating and nourishing than meat
of other animals, but is usually easier of digestion. Salmon,
mackerel, and eels are exceptions to these rules, and should
not be eaten by those of -weak digestion. White fish, on
account of their easy digestibility, are especially desirable
for those of sedentary habits. Fish is not recommended for
brain-workers on account of the large amount of phosphorus
(an element abounding largely in nerve tissue) which it con-
tains, but because of its easy digestibility. It is a conceded
fact that many fish contain less of this element than meat.
Fish meat is generally considered cheaper than meat of
other animals. This is true when compared with the better
cuts of meat, but not so when compared with cheaper cuts.
To obtain from fish its greatest value and flavor, it should
be eaten fresh, and in season. Turbot, which is improved
by keeping, is the only exception to this rule.
To Determine Freshness of Fish. Examine the flesh, and
it should be firm; the eyes and gills, and they should be
bright.
Broiling and baking are best methods for cooking fish.
White fish may often be fried, but oily rarely. Frozen fish
are undesirable, but if used, should be thawed in cold water
just before cooking.
On account of its strong odor, fish should never be put in
an ice-box with other food, unJess closely covered. A tin
lard pail will bd found useful for this purpose.
162 BOSTON COOKING-SCHOOL COOK BOOK
White and Oily Pish
White fish have fat secreted in the liver. Examples : codj,
haddock, trout, flounder, smelt, perch, etc.
Oily fish have fat distributed throughout the flesh. Ex-
amples: salmon, eels, mackerel, bluefish, swordfish, shad,
herring, etc.
Cod belongs to one of the most prolific fish families
(Gadidoe), and is widely distributed throughout the northern
and temperate seas of both hemispheres. On account of its
abundance, cheapness, and ' easy procurability, it forms,
from an economical standpoint, one of the most important
fish foods. Cod have been caught weighing over a hundred
pounds, but average market cod weigh from six to ten
pounds ; a six-pound cod measures about twenty-three inches
in length. Large cod are cut into steaks. The skin of cod
is white, heavily mottled with gray, with a white line run-
ning the entire length of fish on either side. Cod is caught
in shallow or deep waters. Shallow-water cod (caught off
rocks) is called rock cod ; deep-water cod is called off-shore
cod. Rock cod are apt to be wormy. Cod obtained off
George's Banks, Newfoundland, are called George's cod,
and are commercially known as the best fish. Quantities of
cod are preserved by drying and salting. Salted George's
cod is the best brand on the market. Cod is in season
throughout the year.
Cod Liver Oil is obtained from cods' livers, and has great
therapeutic value. Isinglass, made from swimming bladder
of cod, nearly equals in quality that made from bladder of
sturgeon.
Haddock is more closely allied to cod than any other fish.
It is smaller (its average weight being about four pounds),
and differently mottled. The distinguishing mark of the
haddock is a black line running the entire length of fish on
either side. Haddock is found in the same water and in
company with cod, but not so abundantly. Like cod, had-
dock is cheap, and in season throughout the year. Haddock,
when dried, smoked, and salted, is known as Finnan Haddie.
Halibut i9 the largest of the flatfish family (Pleuronectidae),
FISH 153
specimens having been caught weighing from three to four
hundred pounds. Small, or chicken, halibut is the kind
usually found in market, and weighs from fifteen to twenty-
five pounds. Halibut are distinctively cold-water fish, being
caught in water at from 32° to 45° F. They are found in
the North Atlantic and North Pacific oceans, where they are
nearly identical. The halibut has a compressed body, the
skin on one side being white, on the other light, or dark gray,
and both eyes are found on the dark side of head. Halibut
is in season throughout the year.
Turbot (called little halibut) is a species of the flatfish
family, being smaller than halibut, and of more delicate
flavor. Turbot are in season from January to March.
Flounder is a small flatfish, which closely resembles the
sole which is caught in English waters, and is often served
under that name.
Trout are generally fresh- water fish, varying much in size
and skin-coloring. Lake trout, which are the largest, reach
their greatest perfection in Lakes Huron, Michigan, and
Superior, but are found in many lakes. Salmon trout is the
name applied to trout caught in New York lakes. Brook
trout, caught in brooks and small lakes, are superior eating.
Trout are in season from April to August, but a few are
found later.
"Whitefish is the finest fish found in the Great Lakes.
Smelts are small salt-water fish, and are usually caught in
temperate waters at the mouths of rivers. New Brunswick
and Maine send large quantities of smelts to market.
Selected smelts are the largest in size, and command higher
price. The Massachusetts Fish and Game Protective Law
forbids their sale from March 15th to June 1st. Smelts are
always sold by the pound.
Bluefish belongs to the Pomatomidae family. It is widely
distributed in temperate waters, taking different names in
different localities. In New England and the Middle States
it is generally called Bluefish, although in some parts called
Snappers, or Snapping Mackerel. In the Southern States it
is called Greenfish. It is in season in our markets from May
to October; as it is frozen and kept in cold storage from
154 BOSTON COOKING-SCHOOL COOK BOOK
SIX to nine months, it may be obtained throughout the year.
The heavier the fish, the better its quality. Bluefish weigh
from one to eight pounds, and are from fourteen to twenty-
nine inches in length.
Mackerel is one of the best-known food fishes, and is
caught in North Atlantic waters. Its skin is lustrous dark
blue above, with wavy blackish lines, and silvery below. It
sometimes attains a length of eighteen inches, but is usually
less. Mackerel weigh from three-fourths of a pound to two
pounds, and are sold by the piece. They are in season from
May 1st to September 1st. Mackerel, when first in market,
contain less fat than later in the season, therefore are easier
of digestion. The supply of mackerel varies greatly from
year to year, and some years is very small. Spanish
mackerel are found in waters farther south than common
mackerel, and in our markets command higher price.
Salmon live in both fresh and salt waters, always going,
inland, usually to the head of rivers, during the spawning
season. The young after a time seek salt water, but
generally return to fresh water. Penobscot River Salmon
are the best, and come from Maine and St. John, New
Brunswick. The average weight of salmon is from fifteen
to twenty-five pounds, and the fiesh is of pinkish orange
color. Salmon are in season from May to September, but
frozen salmon may be obtained the greater part of the year.
In the Columbia River and its tributaries salmon are so abun-
dant that extensive canneries are built along the banks.
Shad, like salmon, are found in both salt and fresh water,
always ascending rivers for spawning. Shad is caught on
the Atlantic Coast of the United States, and its capture con-
stitutes one of the most important fisheries. Shad have a
silvery hue, which becomes bluish on the back ; they vary in
length from eighteen to twenty-eight inches, and are always
sold by the piece, price being irrespective of size. Jack shad
are usually cheaper than roe shad. The roe of shad is highly
esteemed. Shad are in season from January to June. First
shad in market come from Florida, and retail from one and
one-half to two dollars each. The finest come from New
Brunswick, and ftppear in market about the first of May.
SHELLFISH 155
Caviare is the salted roe of the sturgeon.
Herring are usually smoked, or smoked and salted, and,
being very cheap, are a most economical food.
SHELLFISH
I. Bivalve Mollusks
Oysters are mollusks, having two shells. The shells are
on the right and left side of the oyster, and are called right
and left valves. The one upon which the oyster rests grows
faster, becomes deeper, and is known as the left valve.
The valves are fastened by a ligament, which, on account of
its elasticity, admits of opening and closing of the shells.
The oyster contains a tough muscle, by which it is attached
to the shell ; the body is made up largely of the liver (which
contains glycogen^ animal starch), and is partially surrounded
by fluted layers, which are the gillso Natural oyster beds
(or banks) are found in shallow salt water having stony bot-
tom, along the entire Atlantic Coast. The oyster industry
of the world is chiefly in the United States and France, and
on account of its increase many artificial beds have been
prepared for oyster culture. Oysters are five years old be-
fore suitable for eating. Blue Points, which are small,
plump oysters, take their name from Blue Point, Long
Island, from which place they originally came. Their popu-
larity grew so rapidly that the supply became inadequate for
the demand, and any small, plump oysters were soon sold
for Bine Points. During the oyster season they form the
first course of a dinner, served raw on the half-shell. In
our markets, selected oysters (which are extremely large and
used for broiling) Providence River, and Norfolk oysters are
familiarly known, and, taken out of the shells, are sold by
the quart. Farther south, they are sold by count.
Oysters are obtainable all the year, but are in season from
September to May. During the summer months they are
flabby and of poor flavor, although when fresh they are per-
fectly wholesome. Mussels, eaten in England and other
parts of Europe, are similar to oysters, though of inferior
166 BOSTON COOKING-SCHOOL COOK BOOK
quality. Oysters are nutritious and of easy digestibility,
especially when eaten raw.
To Open Oysters. Put a thin flat knife under the back
end of the right valve, and push forward until it cuts the
strong muscle which holds the shells together. As soon as
this is done, the right valve may be raised and separated
from the left.
To Clean Oysters. Put oysters in a strainer placed over a
bowl. Pour over oysters cold water, allowing one-half cup
water to each quart oysters. Carefully pick over oysters,
taking each one separately in the fingers, to remove any
particles of shell which adhere to tough muscle.
Clams, among bivalve mollusks, rank in value next to
oysters. They are found just below the surface of sand and
mud, above low-water mark, and are easily dug with shovel or
rake. Clams have hard or soft shells. Soft-shell clams are
dear to the New Englander. From New York to Florida
are found hard-shelled clams (quahaugs). Small qualiaugs
are called Little Neck Clams and take the place of Blue
Points at dinner, when Blue Points are out of season.
Scallops are bivalve mollusks, the best being found in
Long Island Sound and Narragansett Bay. The central
muscle forms the edible portion, and is the only part sent to
market. Scallops are in season from October first to April
first.
n. Crustaceans
Lobsters belong to the highest order of Crustaceans, live
exclusively in sea-water, generally near rocky coasts, and
are caught in pots set on gravelly bottoms. The largest
and best species are found in Atlantic waters from Maine
to New Jersey, being most abundant on Maine and Massa-
chusetts coasts. Lobsters have been found weighing from
sixteen to twenty-five pounds, but such have been exter-
minated from our coast The average weight is two
pounds, and the length from ten to fifteen inches. Lob-
sters are largest and most abundant from June to Septem-
ber, but are obtainable all the year. When taken from
tbe water, shells j^re of mottled dark green color, except
SEELLFISS 157
when found on sandy bottoms, when they are quite red.
Lobsters are generally boiled, causing the shell to turn
red.
A lobster consists of body, tail, two large claws, and
four pairs of small claws. On lower side of body, in front
of large claws, are various small organs which surround
the mouth, and a long and short pair of feelers. Under
the tail are found several pairs of appendages. In the
female lobster, also called hen lobster, is found, during
the breeding season, the spawn, known as coral. Sex is
determined by the pair of appendages in the tail which lie
nearest the body ; in the female they are soft and pliable,
in the male hard and stiff. At one time small lobsters
were taken in such quantities that it was feared, if the
practice was long continued, they would be exterminated.
To protect the continuance of lobster fisheries, a law has
been passed in many States prohibiting their sale unless
at least ten inches long.
Lobsters shed their shells at irregular intervals, when
old ones are outgrown. The new ones begin to form and
take on distinctive characteristics before the old ones are
discarded. New shells after twenty-four hours' exposure
to the water are quite hard.
Lobsters, being coarse feeders (taking almost any animal
substance attainable), are difficult of digestion, and with
some create great gastric disturbance; notwithstanding,
they are seldom found diseased.
To Select a Lobster. Take in the hand, and if heavy in
proportion to its size, the lobster is fresh. Straighten the
tail, and if it springs into place the lobster was alive (as it
should have been) when put into the pot for boiling. There
is greater shrinkage in lobsters than in any other fish.
To Open Lobsters. Take off large claws, small claws,
and separate tail from body. Tail meat may sometimes
be drawn out whole with a fork ; more often it is neces-
sary to cut the thin shell portion (using scissors or a can-
opener) in under part of the tail, then the tail meat may
always be removed whole. Separate tail meat through
oentre, and remove the small intestinal vein which ruja«
168 BOSTON COOKING-SCHOOL COOK BOOK
its entire length ; although generally darker than the meat,
it is sometimes found of the same color. Hold body shell
firmly in left hand, and with nrst two fingers and thumb of
right hand draw out the body, leaving in shell the stomach
(known as the lady), which is not edible, and also some of
the green part, the liver. The liver may be removed by
shaking the shell. The sides of the body are covered with
the lungs ; these are always discarded. Break body through
the middle and separate body bones, picking out meat that
lies between them, which is some of the sweetest and ten-
derest to be found. Separate large claws at joints. If
shells are thin, with a knife cut off a strip down the sharp
edge, so that shell may be broken apart and meat removed
whole. Where shell is thick, it must be broken with a
mallet or hammer. Small claws are used for garnishing.
The shell of body, tail, and lower part of large claws, if not
broken, may be washed, -dried, and used for serving of
lobster meat after it has been prepared. The portions of
lobsters which are not edible are lungs, stomach (lady), and
intestinal vein.
Crabs among Crustaceans are next in importance to lob-
sters, commercially speaking. The}^ are about two and one-
half inches long by five inches wide, and are found along
the Atlantic Coast from Massachusetts to Florida, and in the
Gulf of Mexico. Crabs, like lobsters, change their shells.
Soft-shell crabs are those which have recently shed their old
shells, and the new shells have not had time to harden ; these
are considered by many a great luxury. Oyster crabs (very
small crabs found in shells with oysters) are a delicacy not
often indulged in. Crabs are in season during the spring
and summer.
Shrimps are found largely in our Southern waters, the
largest and best coming from Lake Pontchar train. They
are about two inches long, covered with a thin shell, and are
boiled and sent to market with heads removed. Their gray-
ish color is changed to pink by boiling. Shrimps are in sea-
son from May first to October first, and are generally used
for salads. Canned shrimps are much used and favorably
known.
SHBLLPISH 159
Reptiles. Frogs and terrapin belong to a lower order of
animals than fish, — reptiles. They are both table delica-
cies, and are eaten by the few.
Only the hind legs of frogs are eaten, and have much the
same flavor as chicken.
Terrapin, although sold in our large cities, specially be-
long to Philadelphia, Baltimore, and Washington, where they
are cooked and served at their best. They are shipped from
the South, packed iu seaweed, and may be kept for some
time in a dark place.. Terrapin are found in both fresh and
salt water. The Diamond Back, salt-water terrapin, coming
from Chesapeake Bay, are considered the best, and command
a very high price. Terrapin closely resembling Diamond
Back, coming from Texas and Florida, are principally sold
in our markets. Terrapin are in season from November to
April, but are best in January, February, and March. They
should always be cooked alive.
TO PREPARE FISH FOR COOKING
To Clean a Fish. Fish are cleaned and dressed at mar-
ket as ordered, but need additional cleaning before cooking.
Remove scales which have not been taken off. This is done
by drawing a knife over fish, beginning at tail and working
towards head, occasionally wiping knife and scales from fish.
Incline knife slightly towards you to prevent scales from
flying. The largest number of scales will be found on the
flank. Wipe thoroughly inside and out with cloth wrung out
of cold water, removing any clotted blood which may be
found adhering to backbone.
Head and tail may or may not be removed, according to
size of fish and manner of cooking. Small fish are generally
served with head and tail left on.
To Skin a Fish. With sharp knife remove fins along the
back and cut off a narrow strip of skin the entire length of
back. Loosen skin on one side from bony part of gills, and
being once started, if fish is fresh, it may be readily drawn
off; if flesh is soft do not work too quickly, as it will be
badly torn. By allowing knife to closely follow skin this
160 BOSTON COOKING-SCHOOL COOK BOOK
may be avoided. After removing skin from one side, turn
fish and skin the other side.
To Bone a Fish. Clean and skin before boning. Begin-
ning at the tail, run a sharp knife under flesh close to back-
bone, and with knife follow bone (making as clean a cut as
possible) its entire length, thus accomplishing the removal of
one-half the flesh ; turn, and remove flesh from other side.
Pick out with fingers any small bones that may remain.
Cod, haddock, halibut, and whitefish arc easily and fre-
quently boned ; flounders and smelts occasionally.
To Fillet Fish. Clean, skin, and bone. A piece of fish,
large or small, freed from skin and bones, is known as a
fillet. Halibut, cut in three-fourths inch slices, is more often
cut in fillets than any kind of fish, and fillets are frequently
rolled. When flounder is cut in fillets it is served under the
name of fillet of sole. Sole found in English waters is much
esteemed, and flounder is our nearest approach to it.
WAYS OF COOKING FISH
To Cook Fish in Boiling "Water. Small cod, haddock, or
lusk are cooked whole in enough boiling water to cover, to
which is added salt and lemon juice or vinegar. Salt gives
flavor ; lemon juice or vinegar keeps the flesh white. A long
fish-kettle containing a rack on which to place fish is useful
but rather expensive. In place of fish-kettle, if the fish is
not too large to be coiled in it, a frying-basket may be used
placed in any kettle.
Large fish are cut in thick pieces for boiling, containing
the number of pounds required. Examples : salmon and
halibut.
Pieces cut from large fish for boiling should be cleaned
and tied in a piece of cheesecloth to prevent scum being
deposited on the fish. If skin is not removed before serv-
ing, scald the dark skin and scrape to remove coloring ; this
may be easily accomplished by holding fish on two forks,
and lowering into boiling water the part covered with blaclj
skin ; then remove and scrape. Time required for boiling
fish depends pn exteut of surface exposed to water. Cqb-
Boiled Mackerel, garnished with Potato Balls, Cucumber
Ribbons, Slices of Lemon cut in fancy shapes, and Parsley.
Page 161.
Hollenden Halibut. — Page 167.
Stuffed Haddock ready for baking. — Page 16 4.
Smelts prepared for cooking. — Page 173.
COMPOSITION OF YAEIOTTS FISH 161
suit Time-Table for Boiling, which will serve as a guide.
The fish is cooked when flesh leaves the bone, no matter
how long the time.
To Broil Fish. Cod, haddock, bluefish, and mackerel are
split down the back and broiled whole, removing head and
tail or not, as desired. Salmon, chicken halibut, and sword-
fish are cut in inch slices for broiling. Smelts and other
small fish are broiled whole, without splitting. Clean and
wipe fish as dry as possible, sprinkle with salt and pepper,
and place in well-greased wire broiler. Slices of fish should
be turned often while broiling; whole fish should be first
broiled on flesh side, then turned and broiled on skin side just
long enough to make skin brown and crisp.
To remove from broiler, loosen fish on one side, turn and
loosen on other side ; otherwise flesh will cling to broiler.
Slip from broiler to hot platter, or place platter over fish and
invert platter and broiler together.
To Bake Fish. Clean, and bake on a greased fish-sheet
placed in a dripping-pan. If a fish-sheet is not at hand,
place strips of cotton cloth under fish, by which it may be
lifted from pan.
To Fry Fish. Clean fish, and wipe as dry as possible.
Sprinkle with salt, dip in flour or crumbs, egg, and crumbs,
and fry in deep fat.
To Saut^ Fish. Prepare as for frying, and cook in frying-
pan with small amount of fat ; or, if preferred, dip in granu-
lated corn meal. Cod steak and smelts are often cooked in
this way.
TABLE SHOWING COMPOSITION OF THE
VARIOUS FISH USED FOR FOOD
Mineral
Articles Refuse Proteid Fat matter Water
Bass, black . . .
. 54.8
9.3
.8
.5
34.6
Bluefish ....
. 55.7
• 8.3
.5
.5
35.
Butterfish . . .
. 42.8
10.2
6.3
.6
40.1
Cod, fresh . . .
. 52.5
8.
.2
.6
38.7
Cod, salt, boneless
,
22.2
.3
23.1
64.4
Cusk
, 40.3
10.1
.X
,5
49.
u
162
BOSTON COOKIKG-SOHOOL COOK BOOK
Mineral
Articles
Refuse
Proteid
Fat
matter
Water
Eels
. 20.2
14.6
7.2
.8
57.2
Flounder . . .
. 61.5
6.6
.8
.5
32.1
Haddock . . .
. 51.
8.2
.2
.6
40.
Halibut, sections .
. 17.7
15.1
4.4
.9
61.9
Herring ....
. 42.6
10.9
3.9
.9
41.7
Mackerel . . .
. 44.6
10.
4.3
.7
40.4
Mackerel, Spanish
. 34.6
13.7
6.2
1.
44.5
Perch, white . .
. 62.5
7.2
1.5
.4
28.4
Pickerel ....
. 47.1
9.8
.2
.7
42.2
Pompano . . .
. 45.5
10.2
4.3
.5
39.5
Red Snapper . .
. 46.1
10.6
.6
.7
42.
Salmon ....
. 39.2
12.4
8.1
.9
39.4
Shad
. 60.1
Carbo-
hydrates
9.2
4.8
.7
35.2
Shad, roe ...
. 2.6
Refuse
20.9
3.8
1.5
71.2
Sheepshead . . .
. 66.
6.4
.2
.5
26.9
Smelts ....
. 41.9
10.
1.
1.
46.1
Trout ....
. 48.1
9.8
1.1
.6
40.4
Turbot .....
. 47.7
6.8
7.5
.7
37.3
Whitefish . . .
. 53.5
10.3
3.
.7
32.5
Carbo-
hydrates
Lobsters ....
. 61.7
5.9
.7
.8
.2
30.7
Clams, out of shell
,
10.6
1.1
2.3
5.2
80.8
Oysters, solid . .
,
6.1
1.4
.9
3.3
88.3
Crabs, soft shell .
.
15.8
1.5
2.
.7
80.
W.
0. Atwater^ Ph.D,
Boiled Haddock
Clean and boil as directed in Ways of Cooking Fish. Re-
move to a hot platter, garnish with slices of " hard-boiled "
eggs and parsley, and serve with Egg Sauce. A thick piece
of halibut may be boiled and served in the same way.
Boiled Salmon
Clean and boil as directed in Ways of Cooking Fish.
Place on a hot platter, remove skin, and garnish with slices
of lemon and parsley. Serve with Egg Sauce I or II, or
HoUandalse Sauce.
BROILED STTTPFED FISH 163
Steamed Halibut, Silesian Sauce
Steam by cooking over boiling water a piece of halibut
weighing two pounds, and serve with Silesian Sauce.
1}/^ tablespoons vinegar Yolks 3 eggs
% teaspoon powdered tarragon % cup Brown Stock
3 peppercorns j( cup butter
Bit of bay leaf 1 tablespoon flour
Sprig of parsley i^ tablespoon capers
}^ teaspoon finely chopped shallot }^ tablespoon parsley
Salt and cayenne
Cook first six ingredients until reduced one-half ; strain,
add yolks of eggs well beaten, one-half, each, brown stock'
and butter, and cook over hot water, stirring constantly until
thickened. Then add, gradually, remaining butter mixed
with flour and stock. As soon as mixture thickens, add
capers, parsley finely chopped, and salt and cayenne.
Broiled Scrod
A young cod, split down the back, and backbone removed,
except a small portion near the tail, is called a scrod. Scrod
are usually broiled, spread with butter, and sprinkled with
salt and pepper. Haddock is also so dressed.
Broiled Chicken Halibut
Clean and broil as directed in Ways of Cooking Fish.
Spread with butter, sprinkle with salt and pepper, and garnish
with slices of lemon cut in fancy shapes and sprinkled with
paprika and parsley.
Broiled S-wordfish
Clean and broil fish, spread with butter, sprinkle with salt
and pepper, and serve with Cucumber Sauce I, or Horseradish
Sauce I.
Broiled Shad R^je
Wipe, sprinkle with salt and pepper, put on greased wire
broiler, and broil five minutes on each side. Serve with
Maitre d'H6tel Butter. Mackerel roe are delicious cooked
in this way.
164 fiOSTOK COOKiN^-SCHOOL COOK BOOK
Broiled Fompano -with Fricassee of Clams
Clean and broil fish as directed in Ways of Cooking Fish
(see p. 160). When nearly cooked, slip from broiler onto a
hot platter and brush over with melted butter. Surround
with two borders of mashed potatoes, one-inch apart, forced
through a pastry bag and tube. Arrange ten halves of clam-
shells between potato borders, at equal distances ; fill spaces
between shells with potato roses. Place in oven to finish
cooking fish and to brown potatoes. Just before serving, fill
clam-shells with
Fricassee of Clams. Clean one pint clams, finely chop
hard portions and reserve soft portions. Melt two table-
spoons butter, add chopped clams, two tablespoons flour,
and pour on gradually one-third cup cream. Strain sauce, add
soft part of clams, cook one minute, season with salt and
cayenne, and add yolk of one egg slightly beaten.
Baked Haddock with Stuffing
Clean a four-pound baddock, sprinkle with salt inside
and out, stuff, and sew. Cut five diagonal gashes on each
side of backbone and insert narrow strips of fat salt
pork, having gashes on one side come between gashes
on other side. Shape with skewers in form of letter S,
and fasten skewers with small twine. Place on greased
fish-sheet in a dripping-pan, sprinkle with salt and pepper,
brush over with melted butter, dredge with flour, and place
around fish small pieces of fat salt pork. Bake one
hour in hot oven, basting as soon as fat is tried out, and
continue basting every ten minutes. Serve with Drawn
Butter, Egg or HoUandaise Sauce. Garnish with lemon and
parsley.
Fish Stuffing I
3^ cup cracker crumbs -= 4 crackers }^ teaspoon salt
}£ cup stale bread crumbs )^ teaspoon pepper
1^ cup melted butter Few drops onion juice
1^ cup hot water
Mix ingredients in order given.
BAKED STUFFED FISH 165
Pish Stuffing II
1 cup cracker crumbs Few drops onion juice
J£ cup melted butter Parsley ) ^ ^ ^^^^
K teaspoon salt Capers ^ finely chopped
3^ teaspoon pepper Pickles J j rr
Mix Ingredients in order given. This makes a dry, crumbly
staflSng.
Baked Bluefish
Clean a four-pound bluefish^ stuff, sew, and bake ss
Baked Halibut with StuflSng, omitting to cut gashes on
sides, as the fish is rich enough without addition of pork.
Baste often with one-third cup butter melted in two-thirds
cup boiling water. Serve with Shrimp Sauce.
Breslin Baked Bluefish
Split and bone a bluefish, place on a well-buttered sheet,
and cook twenty minutes in a hot oven. Cream one-fourth
cup butter, add yolks two eggs, and when well mixed add
two tablespoons, each, onion, capers, pickles, and parsley,
finely chopped ; two tablespoons lemon juice, one tablespoon
vinegar, one-half teaspoon salt, and one-third teaspoon pap-
rika. Sprinkle fish with salt, spread with mixture, and con-
tinue the baking until fish is done. Remove to serving-dish
and garnish with potato balls, cucumber ribbons, lemon cut
in fancy shapes, and parsley.
Bluefish k I'ltalienne
Clean a four-pound bluefish, sprinkle with salt and pep-
per, and put on buttered fish-sheet in a dripping pan. Add
three tablespoons white wine, three tablespoons mushroom
liquor, one-half onion finely chopped, eight mushrooms finely
chopped, and enough water to allow sufficient liquor in pan
for basting. Bake forty-five minutes in hot oven, basting
five times. Serve with Sauce k I'ltalienne.
Baked Cod with Oyster Stuffing
Clean a four-pound cod, sprinkle with salt and pepper,
brush oyer with lemon juice, stuff, aud 8§Wt Gash, skewer,
166 BOSTON COOKING-SCHOOL COOK BOOK
and bake as Baked Halibut with Stuffing. Serve with
Oyster Sauce.
Oyster Stuffing
1 cup cracker crumbs 1% teaspoons lemon juice
)^ cup melted butter % tablespoon finely chopped
y^ teaspoon salt parsley
^ teaspoon pepper 1 cup oysters
Add seasonings and butter to cracker crumbs. Clean
oysters, and remove tough muscles ; add soft parts to mix-
ture, with two tablespoons oyster liquor to moisten.
Baked Haddock "v^rith Oyster Stuffing
Remove skin, head, and tail from a four-pound haddock.
Bone, leaving in large bones near head, to keep fillets in
shape of the original fish. Sprinkle with salt, and brush over
with lemon juice. Lay one fillet on greased fish-sheet in a
dripping-pan, cover thickly with oysters, cleaned and dipped
in buttered cracker crumbs seasoned with salt and pepper.
Cover oysters with other fillet, brush with egg slightly
beaten, cover with buttered crumbs, and bake fifty min-
utes in a moderate oven. Serve with Hollandaise Sauce I.
Allow one pint oysters and one cup cracker crumbs.
Baked Halibut with Tomato Sauce
2 lbs. halibut ^ tablespoon sugar
2 cups tomatoes 3 tablespoons butter
1 cup water 3 tablespoons flour
1 slice onion ^ teaspoon salt
3 cloves % teaspoon pepper
Cook twenty minutes tomatoes, water, onion, cloves, and
sugar. Melt butter, add flour, and stir into hot mixture.
Add salt and pepper, cook ten minutes, and strain. Clean
fish, put in baking-pan, pour around half the sauce, and bake
thirty-five minutes, basting often. Remove to hot platter,
pour around remaining sauce, and garnish with parsley.
Baked Halibut V7ith Lobster Sauce
Clean a piece of halibut weighing three pounds. Out
gashes in top, and insert a narrow strip of fat salt porl^
BAKED FISH 167
in each gash. Place in dripping-pan on fish-sheet, sprinkle
with salt and pepper, and dredge with flour. Cover bottom
of pan with water, add sprig of parsley, slice of onion, two
slices carrot cut in pieces, and bit of bay leaf. Bake one
hour, basting with one-fourth cup butter and the liquor in
pan. Serve with Lobster Sauce.
Hollenden Halibut
Arrange six thin slices fat salt pork two and one-half
inches square in a dripping-pan. Cover with one small
onion, thinly sliced, and add a bit of bay leaf. Wipe a two-
pound piece of chicken halibut and place over pork and
onion. Mask with three tablespoons butter creamed and
mixed with three tablespoons flour. Cover with three-fourths
cup buttered cracker crumbs and arrange thin strips of fat
salt pork over crumbs. Cover with buttered paper and bake
fifty minutes in a moderate oven;^ removing paper during the
last fifteen minutes of the cooking to brown crumbs. Re-
move to hot serving dish and garnish with slices of lemon
cut in fancy shapes sprinkled with finely chopped parsley
and paprika. Serve with White Sauce II, using fat in pan
in place of butter.
Baked Mackerel
Split fish, clean, and remove head and tail. Put in
buttered dripping-pan, sprinkle with salt and pepper, and
dot over with butter (allowing one tablespoon to a medium-
sized fish), and pour over two-thirds cup milk. Bake twenty-
five minutes in hot oven.
Planked Shad or "Whitefish
Clean and split a three-pound shad. Put skin side down
on a buttered oak plank one inch thick, and a little longer and
wider than the fish, sprinkle with salt and pepper, and brush
over with melted butter. Bake twenty-five minutes in hot
oven. Remove from oven, spread with butter, and garnish
with parsley and lemon. The fish should be sent to the
table on plank. Planked Shad is well cooked in a gas range
having the flame over the fish.
The Planked Whitefish of the Great Lakes has gained
much favor.
168 BOSTON COOKING-SCHOOL COOK BOOK
Planked Shad with Creamed Roe
Select a roe shad and prepare same as Planked Shad.
Parboil roe in salted, acidulated water twenty minutes.
Remove outside membrane, and mash. Melt three table-
spoons butter, add one teaspoon finely chopped shallot, and
cook five minutes ; add roe, sprinkle with one and one-half
tablespoons flour, and pour on gradually one-third cup
cream. Cook slowly five minutes, add two egg yolks and
season highly with salt, pepper, and lemon juice. Remove
shad from oven, spread thin part with roe mixture, cover
with buttered crumbs, and return to oven to brown crumbs.
Garnish with mashed potatoes forced through a pastry bag
and tube, small tomatoes, slices of lemon and parsley.
Flanked Haddock
Skin and bone a haddock, leaving meat in two fillets.
Remove to buttered plank, sprinkle with salt and pepper,
brush over with melted butter and bake thirty minutes.
Garnish with mashed potatoes, outlining the original shape
of the fish, making as prominent as possible head, tail,
and fins. Bake until potatoes are well browned, when
fish should be thoroughly cooked. Finish garnishing with
parsley and slices of lemon sprinkled with finel}^ chopped
parsley.
Baked Stuffed Smelts
Clean and wipe as dry as possible twelve selected smelts.
Stuff, sprinkle with salt and pepper, and brush over with
lemon juice. Place in buttered shallow plate, cover with
buttered paper, and bake five minutes in hot oven. Remove
from oven, sprinkle with buttered crumbs, and bake until
crumbs are brown. Serve with Sauce Bearnaise.
Stuffing. Cook one tablespoon finely chopped onion with
one tablespoon butter three minutes. Add one-fourth cup
finely chopped mushrooms, one-fourth cup soft part of
oysters (parboiled, drained, and chopped), one-half teaspoon
chopped parsley, three tablespoons Thick White Sauce, and
one-half cup Fish Force-meat.
BAKED FISH 169
"^ Smelts k la Langtry
Split and bone eight selected smelts. Cut off tails, and
from tail ends of fish turn meat over one inch onto flesh
side. Sprinkle with salt and pepper, and brush over with
lemon juice. Garnish with Fish Force-meat forced through
a pastry bag and tube, and fasten heads with skewers to
keep in an upright position. Arrange in a buttered pan,
and pour around white wine. Cover with buttered paper,
and bake from fifteen to twenty minutes. Just before
taking from oven, sprinkle with lobster coral forced through
a strainer. Serve with Aurora Sauce.
Aurora Sauce. Melt three tablespoons butter^ add three
tablespoons flour, and pour on gradually one and one-half
cups cream and one tablespoon meat extract. Season with
salt and cayenne, and add lobster coral and one-half cup
lobster dice.
Baked Shad Roe with Tomato Sauce
Cook shad roe fifteen minutes in boiling salted water to
cover, with one-half tablespoon vinegar ; drain, cover with
cold water, and let stand five minutes. Remove frOm cold
water, and place on buttered pan with three-fourths cup
Tomato Sauce I or II. Bake twenty minutes in hot oven,
basting every five minutes. Remove to a platter, and pour
around three-fourths cup Tomato Sauce.
Baked Fillets of Bass or Halibut
Cut bass or halibut into small fillets, sprinkle with salt
and pepper, put into a shallow pan, cover with buttered
paper, and bake twelve minutes in hot oven. Arrange on
a rice border, garnish with parsley, and serve with Hollan-
daise Sauce II.
Fillets of Halibut vrith Brow^n Sauce
Cut a slice of halibut weighing one and one-half pounds
in eight short fillets, sprinkle with salt and pepper, put in
greased pan, and bake five minutes ; drain, pour over one
and one-half cups Brown Sauce I, cover with one-half cup
buttered cracker crumbs, and bake.
170 BOSTON COOKING-SCHOOL COOK BOOK
Fillets of Haddock, White Wine Sauce
Skin a three and one-half pound haddock, and cut in
fillets. Arrange in buttered baking-pan, pour around fish
three tablespoons melted butter, three-fourths cup white wine
to which has been added one-half tablespoon lemon juice,
and two slices onion. Cover and bake. Melt two table*
spoons butter, add two tablespoons flour, and pour on liquor
drained from fish ; then add one-half cup Fish Stock (made
from head, tail, and bones of fish), two tablespoons heavy
cream, yolks two eggs, salt, and pepper. Remove fillets to
serving dish, pour over sauce strained through cheesecloth,
and sprinkle with finely chopped parsley.
Halibut k la Poulette
A slice of halibut, weighing ^ teaspoon pepper
1}^ lbs. 2 teaspoons lemon juice
}^ cup melted butter Few drops onion juice
^ teaspoon salt
Clean fish and cut in eight fillets. Add seasonings to
melted butter, and put dish containing butter in saucepan of
hot water to keep butter melted. Take up each fillet sepa-
rately with a fork, dip in butter, roll and fasten with a small
wooden skewer. Put in a shallow pan, dredge with flour,
and bake twelve minutes in hot oven. Remove skewers,
arrange on platter for serving, pour around one and one-half
cups Bechamel Sauce, and garnish with yolks of two hard-
boiled eggs rubbed through a strainer, whites of hard-boiled
cut in strips, lemon cut fan-shaped, and parsley.
Moulded Fish, Normandy Sauce
Remove skin and bones from a thick piece of halibut,
finely chop fish, and force through a sieve (there should be
one and one-third cups). Pound in mortar, adding gradu-
ally whites two eggs. Add one and one-fourth cups heavy
cream, and salt, pepper, and cayenne to taste. Turn into a
buttered fish-mould, cover with buttered paper, set in pan of
hot water, and bake until fish is firm. Turn on serving dish
and surround with
Planked Haddock. — Page 168.
Fillets of Fish a la Bement. — Page 171.
Oyster Cocktail I. — Page 180.
Oyster Cocktail II. — Page 180.
BAKED FISH 171
Normandy Sauce. Cook skin and bones of fish with
three slices carrot, one slice onion, sprig of parsley, bit of
bay leaf, one-fourth teaspoon peppercorns, and two cups
cold water, thirty minutes, and strain; there should be one
cup. Melt two tablespoons butter, add three tablespoons
flour, fish stock, and one-third cup heavy cream. Bring to
boiling-point and add yolks two eggs. Season with salt,
pepper, cayenne, and one tablespoon Sauterne.
Halibut k la Martin
Clean two slices chicken halibut and cut into eight fillets.
Season with salt, brush over with lemon juice and roll.
Arrange on a tin plate covered with cheesecloth, fold cheese-
cloth over fillets, and cook in steamer fifteen minutes. Re-
move to serving dish, garnish with small shrimps, and pour
around sauce, following directions for Normandy Sauce,
omitting Sauterne, and seasoning to taste with grated cheese
and Madeira.
Fillets of Fish k la Bement
Prepare and cook fish same as for Hahbut k la Martin.
Insert tip of small lobster claw in each fillet, and garnish
with a thin slice of canned mushroom sprinkled with parsley
and a thin circular slice of truflfle. Serve with
Iiobster Sauce III. Remove meat from a one and one-half
pound lobster and cut claw meat in cubes. Cover remaining
meat and body bones with cold water. Add one-half small
onion, sprig of parsley, bit of bay leaf, and one-fourth tea-
spoon peppercorns, and cook until stock is reduced to one
cup. Melt three tablespoons butter, add three tablespoons
flour, and pour on gradually the stock; then add one-half
cup heavy cream and yolks two eggs. Season with salt,
lemon juice, and paprika ; then add lobster cubes.
Halibut k la Rarebit
Sprinkle two small slices halibut with salt, pepper, and
lemon juice; then brush over with melted butter, place in
dripping-pan on greased fish-sheet, and bake twelve minutes.
Remove to hot platter for serving, and pour over it a Welsh
Rarebit.
172 BOSTON COOKING-SCHOOL COOK BOOK
Sandwiches of Chicken Halibut
Cut chicken halibut iu thin fillets. Put together in pairs,
with Fish or Chicken Force-meat between, first dipping
fillets in melted butter seasoned with salt and pepper and
brushing over with lemon juice. Place in shallow pan with
one-fourth cup white wine. Bake twenty minutes in hot
oven. Arrange on hot platter for serving, sprinkle with
finely chopped parsley, garnish with Tomato Jelly, and
serve with HoUandaise Sauce.
Sole k la Bercy
Skin and bone two large flounders, and cut into eight
fillets. Put into a buttered pan, sprinkle with salt, pepper,
and lemon juice, and add one-fourth cup white wine. Cover
and cook fifteen minutes. Remove to serving dish, pour
over Bercy Sauce, and sprinkle with finely chopped parsley.
Bercy Sauce. Fry one tablespoon finely chopped shallot
in one tablespoon butter five minutes ; add two tablespoons
flour, and pour on gradually the liquor left in pan with
enough White Stock to make one cup. Add two table-
spoons butter, and salt and cayenne to taste.
Halibut au Lit
Wipe two slices chicken halibut, each weighing three-
fourths pound. Cut one piece in eight fillets, sprinkle with
salt and lemon juice, roll and fasten with small wooden
skewers. Cook over boiling water. Cut remaining slice in
pieces about the size and shape of scallops. Dip in crumbs,
egg, and crumbs, and fry in deep fat. Arrange a steamed
fillet in centre of each fish-plate, place on top of each a
cooked mushroom cap, and put fried fish at both right and
left of fillet. Serve with Mushroom Sauce, and garnish
with watercress and radishes cut in fancy shapes.
Mushroom Sauce. Melt three tablespoons butter, add
three tablespoons flour, and pour on gradually, while stir-
ring constantly, one cup Fish Stock. When boiling-point
is reached, add one-half cup cream, three mushroom caps,
sliced, and one tablespoon Sauterne. Season with salt and
pepper. The Fish Stock should be made from skin and bones
FRIED FISH 173
of halibut. The mushroom caps on fillets should be cooked
in sauce until soft.
Fried Cod Steaks
Clean steaks, sprinkle with salt and pepper, and dip in
granulated corn meal. Try out slices of fat salt pork in
frying-pan, remove scraps, and saute steaks in fat.
Fried Smelts
Clean smelts, leaving on heads and tails. Sprinkle with
salt and pepper, dip in flour, egg, and crumbs, and fry three
to four minutes in deep fat. As soon as smelts are put into
fat, remove fat to back of range so that they may not be-
come too brown before cooked through. Arrange on hot
platter, garnish with parsley, lemon, and fried gelatine.
Serve with Sauce Tartare.
Smelts are fried without being skewered, but often are
skewered in variety of shapes.
To fry gelatine. Take up a few shreds and drop in hot,
deep fat; it will immediately swell and become white; it
should at once be removed with a skimmer, then drained.
Phosphated or granulated gelatine cannot be used for
frying.
Smelts k la Meniere
Clean six selected smelts, and cut five diagonal gashes on
each side. Season with salt, pepper, and lemon juice, cover,
and let stand ten minutes. Roll in cream, dip in flour, and
saute in butter. Add to butter in pan two tablespoons flour,
one cup White Stock, one and one-third teaspoons Anchovy
Essence, and a few drops lemon juice. Just before sauce is
poured around smelts, add one and one-half tablespoons
butter and one teaspoon finely chopped parsley.
Fried Fillets of Halibut or Flounder
Clean fish and cut in long or short fillets. If cut in long
fillets, roll, and fasten with small wooden skewers. Sprinkle
fillets with salt and pepper, dip in crumbs, egg^ and crumbs,
fry in deep fat, and drain on brown paper. Serve with
Sauce Tartare.
174 BOSTON GOOKING-SOHOOL COOK BOOK
Fried Pish, Russian Style, Mushroom Sauce
Cut two slices chicken halibut in fillets, sprinkle fillets
with salt and pepper, pour over one-third cup white wine,
cover, and let stand thirty minutes. Drain, dip each piece
separately in heavy cream, then in flour, and fry in deep fat.
Cook skin and bones removed from fish with five slices carrot,
two slices onion, sprig parsley, bit of bay leaf, one-fourth
teaspoon peppercorns, and two cups cold water until reduced
to one cup liquid. Make sauce of two tablespoons butter,
three tablespoons flour, the fish stock, and one-third cup
heavy cream. Add yolks two eggs, salt, pepper, cayenne,
and white wine to taste.
Arrange fish on serving dish, cover with one-half pound
mushroom caps cleaned, then sauted in butter, and pour
over sauce.
Fried Eels
Clean eels, cut In two-inch pieces, and parboil eight min-
utes. Sprinkle with salt and pepper, dip in corn meal, and
saute in pork fat.
Fried Stuffed Smelts
Smelts are stuffed as for Baked Stuffed Smelts, dipped in
crumbs, egg, and crumbs, fried in deep fat, and served with
Sauce Tar tare.
Fried Shad Roe
Parboil and cook shad roe as for Baked Shad Roe. Cut
in pieces, sprinkle with salt and pepper, and brush over with
lemon juice. Dip in crumbs, egg, and crumbs, fry in deep
fat, and drain.
Soft-shell Crabs.
Clean crabs, sprinkle with salt and pepper, dip in crumbs,
egg, and crumbs, fry in deep fat, and drain. Being light,
they will rise to top of fat, and should be turned while frying.
Soft-shell crabs are usually fried. Serve with Sauce Tartare.
To Clean a Crab. Lift and fold back the tapering points
which are found on each side of the back shell, and remove
spongy substance that lies under them. Turn w:ab on itfi
TBERAPIN 176
back, and with a pointed knife remove the small piece at
lower part of shell, which terminates in a point; this is
called the apron.
Frogs' Hind tegs
Trim and clean. Sprinkle with salt and pepper, dip in
crumbs, egg, and crumbs again, then fry three minutes in
deep fat, and drain.
Terrapin
To prepare terrapin for cooking, plunge into boiling water
and boil five minutes. Lift out of water with skimmer, and
remove skin from feet and tail by rubbing with a towel.
Draw out head with a skewer, and rub off skin.
To Cook Terrapin. Put in a kettle, cover with boiling
salted water, add two slices each of carrot and onion, and a
stalk of celery. Cook until meat is tender, which may be
determined by pressing feet-meat between thumb and finger.
The time required will be from thirty-five to forty minutes.
Remove from water, cool, draw out nails from feet, cut
under shell close to upper shell and remove. Empty upper
shell and carefully remove and discard gall-bladder, sand-
bags, and thick, heavy part of intestines. Any of the gall-
bladder would give a bitter flavor to the dish. The liver,
small intestines, and eggs are used with the meat.
Terrapin k la Baltimore
1 terrapin Cayenne
^ cup White Stock 1^ tablespoons butter
1}£ tablespoons wine Salt- and pepper
Yolks 2 eggs
To stock and wine add terrapin meat, with bones cut in
pieces and entrails cut in smaller pieces ; then cook slowly
until liquor is reduced one-half. Add liver separated in
pieces, eggs, butter, salt, pepper, and cayenne.
Terrapin k la Maryland
Add to Terrapin k la Baltimore one tablespoon each butter
and flour creamed together, one-half cup cream, yolks two
eggs slightly beaten, and one teaspoon lemon juice; then add,
just before serving, one tablespoon Sherry wine. Pour in a
deep dish and garnish witiii toast or puff-paste points.
176 BOSTON COOKING-SCHOOL COOK BOOK
Washington Terrapin
1 terrapin ^ cup chopped mushroomB
IX tablespoons butter Salt
11^ tablespoons flonr Few grains cayenne
1 cup cream 2 eggs
2 tablespoons Sherry wine
Melt the butter, add flour, and pour on slowly the cream.
Add terrapin meat with bones cut in pieces, entrails cut
smaller, liver separated in pieces, eggs of terrapin, and
mushrooms. Season with salt and cayenne. Just before
serving, add eggs slightly beaten and two tablespoons Sherry
wine.
WAYS OF USING REMNANTS OF COOKED FISH
Fish 4 la Crgme
IH <^^PS ^o^^ flaked fish Sprig of parsley
(cod, haddock, halibut, or ^ slice onion
cusk) Salt and pepper
1 cup White Sauce I J^ cup buttered cracker
Bit of bay leaf crumbs
Scald milk, for the making of White Sauce, with bay leaf,
parsley, and onion. Cover the bottom of small buttered
platter with one-half of the fish, sprinkle with salt and pep-
per, and pour over one-half the sauce ; repeat. Cover with
crumbs, aad bake in hot oven until crumbs are brown.
Fish a la creme, baked in scallop shells, makes an attractive
luncheon dish, or may be served for a fish course at
dinner.
Turban ot Pish
2)^ cups cold flaked fish (cod, )^ cup butter
haddock, halibut, or cusk) ^ cup flour
IJ^ cups milk }4 teaspoon salt
1 slice onion }4 teaspoon pepper
Blade of mace Lemon juice
Sprig of parsley Yolks 2 eggs
^ cup buttered cracker crumbs
Scald milk with onion, mace, and parsley ; remove season-
ings. Melt butter, add flour, salt, pepper, and gradually the
iiulk ; then add eggs, slightly beaten. Pat a layer of fiab on
WAYS OF USING REMNANTS OF COOKED FISH 177
buttered dish, sprinkle with salt and pepper, and add a few
drops of lemon juice. Cover with sauce, continuing until
fish and sauce are used, shaping in pyramid form. Cover
with crumbs, and bake in hot oven until crumbs are
brown.
Fish Hash
Take equal parts of cold flaked fish and cold boiled pota-
toes finely chopped. Season with salt and pepper. Try out
fat salt pork, remove scraps, leaving enough fat in pan to
moisten fish and potatoes. Put in fish and potatoes, stir
until heated, then cook until well browned underneath; fold,
and turn like an omelet.
Fish Croquettes
To one and one-half cups cold flaked halibut or salmon add
one cup thick White Sance. Season with salt and pepper, and
spread on a plate to cool. Shape, roll in crumbs, egg, and
crumbs, and fry in deep fat ; drain, arrange on hot dish for
serving, and garnish with parsley. If salmon is used, add
lemon juice and finely chopped parsley.
Fish and Egg Croquettes
Make same as Fish Croquettes, using one cup fish and
three ''hard-boiled " eggs finely chopped.
Scalloped Cod
Line a buttered baking-dish with cold flaked cod, sprinkle
with salt and pepper, cover with a layer of oysters (first
dipped in melted butter, seasoned with onion juice, lemon
juice, and a few grains of cayenne, and then in cracker
crumbs), add three tablespoons oyster liquor; repeat, and
cover with buttered cracker crumbs. Bake twenty minutes
in hot oven. Serve with Egg or Hollandaise Sauce I.
Salmon Box
Line a bread pan, slightly buttered, with warm steamed
rice. Fill the centre with coid boiled salmon, flaked, and
seasoned with salt, pepper, and a slight grating of nutmeg.
Cover with rice and steam one hour. Turn on a hot plattei
for serving, and pour around Egg Sauce II.
IS
178 BOSTON COOKING-SCHOOL COOK BOOK
WAYS OF COOKING SALT FISH
Creamed Salt Codfish
Pick salt codfish in pieces (there should be three-fourths
cup), and soak in lukewarm water, the time depending upon
hardness and saltness of the fish. Drain, and add one cup
White Sauce I. Add one beaten egg just before sending to
table. Garnish with slices of hard-boiled eggs. Creamed
Codfish is better made with cream slightly thickened in place
of White Sauce.
Fish Balls
1 cup salt codfish 1 egg
2 heaping cups potatoes ^ tablespoon butter
1^ teaspoon pepper
Wash fish in cold water, and pick in very small pieces,
or cut, using scissors. Wash, pare, and soak potatoes, cut-
ting in pieces of uniform size before measuring. Cook fish
and potatoes in boiling water to cover until potatoes are soft.
Drain thoroughly through strainer, return to kettle in which
they were cooked, mash thoroughly (being sure there are no
lumps left in potato), add butter, egg well beaten, and pepper.
Beat with a fork two minutes. Add salt if necessary.
Take up by spoonfuls, put in frying-basket, and fry one
minute in deep fat, allowing six fish balls for each frying ;
drain on brown paper. Reheat the fat after each frying.
Salted Codfish Hash
Prepare as for Fish Balls, omitting egg. Try out fat salt
pork, remove scraps, leaving enough fat in pan to moisten
fish and potatoes. Put in fish and potatoes, stir until heated,
then cook until well browned underneath ; fold, and turn like
an omelet.
Toasted Salt Fish
Pick salt codfish in long thin strips. If very salt, it may
need to be freshened by standing for a short time in luke-
warm water. Place on a greased wire broiler, and broil
until brown on one side ; turn, and brown the other. Re-
move to platter, and spread with butter.
WAYS OF COOKING SALT FISH 179
Kippered Herrings
Remove fish from can, and arrange on a platter that may
be put in the oven ; sprinkle with pepper, brush over with
lemon juice and melted butter, and pour over the liquor left
in can. Heat thoroughly, and garnish with parsley and
slices of lemon.
Baked Finnan Haddie
Put fish in dripping-pan, surround with milk and water in
equal proportions, place on back of range, where it will heat
slowly. Let stand twenty-five minutes; pour off liquid,
spread with butter, and bake twenty-five minutes.
Broiled Finnan Haddie
Broil in a greased broiler until brown on both sides.
Remove to a pan, and cover with hot water ; let stand ten
minutes, drain, and place on a platter. Spread with butter,
and sprinkle with pepper.
Finnan Haddie k la Delmonico
Cut fish in strips (there should be one cup), put in baking-
pan, cover with cold water, place on back of range and
allow water to heat to boiling-point; let stand on range,
keeping water below boiling-point for twenty-five minutes,
drain, and rinse thoroughly. Separate fish into flakes, add
one-half cup heavy cream and four " hard-boiled " eggs thinly
sliced. Season with cayenne, add one tablespoon butter, and
sprinkle with finely chopped parsley.
WAYS OF COOKING SHELLFISH
Oysters on the Half Shell
Serve oysters on deep halves of the shells, allowing six
to each person. Arrange on plates of crushed ice, with one-
fourth of a lemon in the centre of each plate.
Raw Oysters
Raw oysters are served on oyster plates, or in a block of
ioe. Place block of ice on a folded napkin on platter, ana
180 BOSTON COOIONG-SCHOOL COOK BOOK
garnish the base with parsley and quarters of lemon, or
ferns and lemon.
To Block Ice for Oysters. Use a rectangular piece of
clear ice, and with hot flatirons melt a cavity large enough
to hold the oysters. Pour water from cavity as rapidly as it
forms.
Oyster Cocktail 1
8 small raw oysters 2 drops Tabasco
1 tablespoon tomato catsup Salt
y^ tablespoon vinegar or lemon 1 teaspoon celery, finely
juice chopped
y^ teaspoon Worcestershire Sauce
Mix ingredients, chill thoroughly, and serve in cocktail
glasses, or cases made from green peppers placed on a bed
of crushed ice.
Oyster Cocktail n
6 small raw oysters Lemon juice
Tabasco Sauce Salt
Grape fruit
Cut grape fruit in halves crosswise, remove tough portions,
and add oysters seasoned with Tabasco, lemon juice, and
salt.
Oyster Cocktail III
Allow seven Blue Point oysters to each person, and season
with three-fourth tablespoon lemon juice, one-half tablespoon
tomato catsup, one-half teaspoon finely chopped shallot, three
drops Tabasco sauce, few gratings horseradish root, and salt
to taste. Chill thoroughly and serve in cocktail glasses.
Sprinkle with finely chopped celery and garnish with small
pieces of red and green pepper.
Roasted Oysters
Oysters for roasting should be bought in the shell. Wash
thoroughly, scrubbing with a brush. Put in a dripping-pan,
and cook in a hot oven until shells part. Open, sprinkle
with salt and pepper, and eerve in the deep halves of the
shells.
WAYS OF COOKING SHELLFISH 181
Oysters a la Ballard
Arrange oysters on the half shell in a dripping-pan, and
bake in a hot oven until edges curl. Allow six to each serve,
pouring over the following sauce :
Mix three-fourths tablespoon melted butter, three-fourths
teaspoon each lemon juice and Sauterne, few drops Tabasco,
one-fourth teaspoon finely chopped parsley, and salt and
paprika to taste. Before putting ingredients in bowl, rub
inside of bowl with a clove of garlic.
Panned Oysters
Clean one pint large oysters. Place in dripping-pan
small oblong pieces of toast, put an oyster on each piece,
sprinkle with salt and pepper, and bake until oysters are
plump. Serve with Lemon Butter.
Lemon Butter. Cream three tablespoons butter, add one-
half teaspoon salt, one tablespoon lemon juice, and a few
grains cayenne.
Fancy Roast
Clean one pint oysters and drain from their liquor. Put
in a stewpan and cook until oysters are plump and edge*
begin to curl. Shake pan to prevent oysters from adhering
to pan, or stir with a fork. Season with salt, pepper, and
two tablespoons butter, and pour over four small slices of
toast. Garnish with toast points and parsley.
Oyster Fricassee
1 pint oysters ^ teaspoon salt
Milk or cream Few grains cayenne
2 tablespoons butter 1 teaspoon finely chopped
2 tablespoons flour parsley
legg
Clean oysters, heat oyster liquor to boiling-point, and
strain through double thickness of cheese-cloth ; add oysters
to liquor and cook until plump. Remove oysters with
skimmer and add enough cream to liquor to make a cupful.
Melt butter, add flour, and pour on gradually hot liquid;
add salt, cayenne, parsley, oysters, and egg slightly beaten.
182 BOSTON COOKING-SCHOOL COOK BOOK
Creamed Oysters
1 pint oysters 1}4 cups White Sauce II
^Q teaspoon celery salt
Clean, and cook oj^sters until plump and edges begin to
curl ; drain, and add to White Sauce seasoned with celery
salt. Serve on toast, in timbale cases, patt}' shells, or vol-
au-vents. One-fourth cup sliced mushrooms are often
added to Creamed Oysters.
Oysters in Brown Sauce
1 pint oysters }^ cup milk
^ cup butter j^2 teaspoon salt
)^ cup flour 1 teaspoon anchovy sauce
1 cup oyster liquor ^ teaspoon pepper
Parboil and drain oysters, reserve liquor, heat, strain,
and set aside for sauce. Brown butter, add flour, and stir
until well browned; then add oyster liquor, milk, season-
ings, and oysters. For filling patty cases or vol-au- vents.
Savory Oysters
1 pint of oysters % cup Brown Stock
4 tablespoons butter 1 teaspoon Worcestershire Sauce
4 tablespoons flour Few drops onion juice
1 cup oyster liquor Salt
Pepper
Clean oysters, parboil, and drain. Melt butter, add flour,
and stir until w^ell browned. Pour on gradually, while stir-
ring constantly, oyster liquor and stock. Add seasonings
and oysters. Serve on toast, in timbale cases, patty shells,
or vol-au-vents.
Oysters a la Aster
1 pint oysters \% teaspoons lemon juice
2 tablespoons butter 1% teaspoons vinegar
1 teaspoon finely chopped shallot 1 teaspoon Worcestershire
1 tablespoon finely cut red pepper Sauce
2 tablespoons flour % teaspoon beef extract
Salt and paprika
Wash and pick over oysters, parboil, drain, and to liquor
add enough water to make one cup liquid; then strain
WAYS OF COOKING SHELLFISH 183
through cheese-cloth. Cook butter, shallot, and pepper
three minutes, add flour, and pour on gradually, while stirring
constantly, oyster liquor. Add seasonings and oysters.
Remove oysters to small pieces of bread sauted in butter on
one side. Pour sauce over oysters and garnish with thin
slices of cucumber pickles.
Broiled Oysters
1 pint selected oysters 3^ cup melted butter
% cup seasoned cracker crumbs
Clean oysters and dry between towels. Lift with plated
fork by the tough muscle and dip in butter, then in cracker
crumbs which have been seasoned with salt and pepper.
Place in a buttered wire broiler and broil over a clear fire
until juices flow, turning while broiling. Serve with or with-
out Maitre d'H6tel Butter.
Oyster Toast
Serve Broiled Oysters on small pieces of Milk Toast.
Sprinkle with finely chopped celery.
Oysters and Macaroni
1 pint oysters Salt and pepper
^ cup macaroni broken in Flour
1 inch pieces % ^^P buttered crumbs
3^ cup butter
Cook macaroni in boiling salted water until soft; drain,
and rinse with cold water. Put a layer in bottom of a but-
tered pudding-dish^ cover with oysters, sprinkle with salt
and pepper, dredge with flour, and dot over with one-half of
the butter ; repeat, and cover with buttered crumbs. Bake
twenty minutes in hot oven.
Scalloped Oysters
1 pint oysters 1 cup cracker crumbs
4 tablespoons oyster liquor )^ cup melted butter
2 tablespoons milk or cream Salt
y^ cup stale bread crumbs Pepper
Mix bread and cracker crumbs, and stir in butter. Put a
thin layer in bottom of a buttered shallow baking-dish, cover
with oysters, and sprinkle with salt and pepper; add oo^
184 BOSTON COOKING-SCHOOL COOK BOOK
half each oyster liquor and cream. Repeat, and cover top
with remaining crumbs. Bake thirty minutes in hot oven.
Never allow more than two layers of oysters for Scalloped
Oysters ; if three layers are used, the middle layer will be
underdone, while others are properly cooked. A sprinkling
of mace or grated nutmeg to each layer is considered by many
an improvement. Sherry wine may be used in place of cream.
Sauted Oysters
Clean one pint oysters, sprinkle on both sides with salt
and pepper. Take up by the tough muscle with plated fork
and dip in seasoned cracker crumbs. Put two tablespoons
butter in hot frying-pan, add oysters, brown on one side,
then turn and brown on the other.
Oysters with Bacon
Clean oysters, wrap a thin slice of bacon around each, and
fasten with small wooden skewers. Put in a broiler, place
broiler over dripping-pan, and bake in a hot oven until bacon
is crisp and brown, turning broiler once during the cooking.
Drain on brown paper.
Fried Oysters
Clean, and dry between towels, selected oysters. Season
with salt and pepper, dip in flour, egg, and cracker or stale
bread crumbs, and fry in deep fat. Drain on brown paper
and serve on a folded napkin. Garnish with parsley and
serve with or without Sauce Tyrolienne.
Pried Oysters in Batter
Clean, and dry between towels, selected oysters. Dip in
batter, fry in deep fat, drain, and serve on a folded napkin ;
garnish with lemon and parsley. Oysters may be parboiled,
drained, and then fried.
Batter
2 eggs % teaspoon pepper
1 teaspoon salt 1 cup bread flour
% cup milk
Beat eggs until light, add salt and pepper. Add milk
slowly to flour, stir until smooth and well mixed. Combine
mixtures*
WAYS OF COOKING SHELLFISH 185
Fried Oysters. Philadelphia Relish
Follow directions for Fried Oysters. Serve with
Philadelphia Relish.
2 cups cabbage, finely shredded ^ teaspoon mustard seed
2 green peppers, finely chopped y^ teaspoon salt
1 teaspoon celery seed 2 tablespoons brown sugar
3=^ cup vinegar
Mix ingredients in order given.
Little Neck Clams
Little Neck Clams are served raw on the half shell, in
same manner as raw oysters.
Steamed Clams
Clams for steaming should be bought in the shell and
always be alive. Wash clams thoroughly, scrubbhig with a
brush, changing the water several times. Put into a large
kettle, allowing one-half cup hot water to four quarts clams;
cover closely, and steam until shells partially open, care
being taken that they are not overdone. Serve with indi-
vidual dishes of melted butter. Some prefer a few drops of
lemon juice or vinegar added to the butter. If a small quan-
tity of boiling water is put into the dishes, the melted butter
will float on top and remain hot much longer.
Roasted Clams
Roasted clams are served at Clam Bakes. Clams are
washed in sea-water, placed on stones which have been pre-
viously heated by burning wood on them, ashes removed,
and stones sprinkled with thin layer of seaweed. Clams
are piled on stones, covered with seaweed, and a piece of
canvas thrown over them to retain the steam.
Clams, Union League
Fry one-half teaspoon finely chopped shallot in one
and one-half tablespoons butter five minutes ; add eighteen
clams and one-half cup white wine. Cook until the shells
open. Remove clams from shells and reduce liquor to one-
third cupful. Melt two tablespoons butter, add two table-
186 BOSTON COOKING-SCHOOL COOK BOOK
spoons flour, and pour on gradually the clam liquor ; add
one-fourth cup cream and the clams, season with salt and
pepper. Refill clam-shells, sprinkle with chopped parsley,
and serve on each a square piece of fried bacon.
Clams a la Grand Union
Clean and dry selected clams, dip in batter, fry in deep
fat, and drain on brown paper. Serve on small slices of
cream toast, seasoned with salt, celery salt, pepper, and
cayenne.
Batter. Mix and sift one cup bread flour, one-half tea-
spoon salt, and a few grains cayenne. Add gradually two-
thirds cup milk, and two eggs well beaten.
Fried Scallops
Clean one quart scallops, drain, and dry between towels.
Season with salt and pepper, dip in egg and crumbs, and
fry two minutes in deep fat ; then drain on brown paper.
Plain Lobster
Remove lobster meat from shell, arrange on platter, and
garnish with small claws. If two lobsters are opened, stand
tail shells (put together) in centre of platter, and arrange
meat around them.
Lobster Cocktail
Allow one-fourth cup lobster meat, cut in pieces, for each
cocktail, and season with two tablespoons, each, tomato cat-
sup and Sherry wine, one tablespoon lemon juice, six drops
Tabasco Sauce, one-eighth teaspoon finely chopped chives,
and salt to taste. Chill thoroughly, and serve in cocktail
glasses.
Fried Lobster
Remove lobster meat from shell. Use tail meat, divided in
fourths, and large pieces of claw meat. Sprinkle with salt,
pepper, and lemon juice ; dip in crumbs, egg, and again in
crumbs ; fry in deep fat, drain, and serve with Sauce Tartare.
Clams Union League. — Page 185.
P"^'"^'"'g"'"'W-
Oysters a la Ballabp, — Page 181.
Lobster Cocktail. — Page ISfi.
Fruit Cocktail. — Page 509.
WAYS OF COOKING SHELLFISH 187
Buttered Lobster
2 lb. lobster Salt and pepper
3 tablespoons butter Lemon juice
Remove lobster meat from shell and chop slightly. Melt
butter, add lobster, and when heated, season and serve
garnished with lobster claws.
Scalloped Lobster
2 lb. lobster % teaspoon salt
Ij/o cups White Sauce II Few grains cayenne
2 teaspoons lemon juice
Remove lobster meat from shell and cut in cubes. Heat
in White Sauce and add seasonings. Refill lobster shells,
cover with buttered crumbs, and bake until crumbs are
brown. To prevent lobster shells from curling over lobster
while baking, insert small wooden skewers of sufficient length
to keep shell in its original shape. To assist in presei'ving
color of shell, brush over with olive oil before putting into
oven. Scalloped lobster may be baked in buttered scallop
shells, or in a buttered baking dish.
Devilled Lobster
Scalloped lobster highly seasoned is served as Devilled
Lobster. Use larger proportions of same seasonings, with
the addition of mustard.
Curried Lobster
Prepare as Scalloped Lobster, adding to flour one-half
teaspoon curry powder when making White Sauce.
Lobster Farci
1 cup chopped lobster meat Slight grating nutmeg
Yolks 2 " hard-boiled " eggs X ^^P buttered crumbs
% tablespoon chopped parsley Salt
1 cup White Sauce I Pepper
To lobster meat add yolks of eggs rubbed to a paste,
parsley, sauce, and seasonings to taste. Fill lobster shells,
cover with buttered crumbs, and bake until crumbs are
browu.
188 BOSTON COOKING-SCHOOL COOK BOOK
Lobster and Oyster Filling
{For Patties or Vol-au- Vent)
1 pint oysters 3^ cup butter
1)^ lb. lobster i^ cup flour
\}4, cups cold water ^ cup cream
1 stalk celery Worcestershire Sauce
1 slice onion Lemon juice
Salt Paprika
Clean and parboil oysters ; drain, and add to liquor body
bones and tough claw meat from lobster, water, celery, and
onion. Cook slowly until stock is reduced to one cup,
and strain. Make sauce of butter, flour, strained stock,
and cream. Add oysters and lobster meat cut in strips;
then add seasonings. One-half teaspoon beef extract is an
improvement to this dish.
Fricassee of Lobster and Mushrooms
2 lb. lobster i^ cup flour
3^ cup butter 1 % cups milk
^ lb. mushrooms Salt
Few drops onion juice Paprika
2 tablespoons Sherry wine
Remove lobster meat from shell and cut in strips. Cook
butter with mushrooms broken in pieces and onion juice
three minutes ; add flour, and pour on gradually milk. Add
lobster meat, season with salt and paprika, and, as soon as
lobster is heated, add wine. Remove to serving dish, and
garnish with puff paste or toast points and parsley.
Lobster and Oyster Ragout
1^ cup butter Few grains cayenne
1^ cup flour Few drops onion juice.
% cup oyster liquor 1 pint oysters parboiled
% cup cream % cup lobster dice
% teaspoon salt 1% tablespoons Sauterne
yl teaspoon pepper 1 tablespoon finely chopped parsley
Make a sauce of first eight ingredients. Add oysters,
lobster dice, wine, and parsley.
WAYS OF COOKING SHELLFISH 189
Stuffed Lobster k la B6chamel
2 lb. lobster Few grains cayenne
1/^ cups milk Slight grating nutmeg
Bit of bay leaf 1 teaspoon chopped parsley
3 tablespoons butter 1 teaspoon lemon juice
3 tablespoons flour Yolks 2 eggs
}£ teaspoon salt 3^ cup buttered crumbs
Remove lobster meat from shell and cut in dice. Scald
milk with bay leaf, remove bay leaf and make a white
sauce of butter, flour, and milk ; add salt, cayenne, nutmeg,
parsley, yolks of eggs slightly beaten, and lemon juice.
Add lobster dice, refill shells, cover with buttered crumbs,
and bake until crumbs are brown. One-half chicken stock
and one-half cream may be used for sauce if a richer dish is
desired.
Broiled Live Lobster
Live lobsters may be dressed for broiling at market, or
may be done at home. Clean lobster and place in a buttered
wire broiler. Broil eight minutes on flesh side, turn and
broil six minutes on shell side. Serve with melted butter.
Lobsters taste nearly the same when placed in dripping-pan
and baked fifteen minutes in hot oven, and are much easier
cooked.
To Split a Live Lobster. Cross large claws and hold firmly
with left hand. With sharp-pointed knife, held in right
hand, begin at the mouth and make a deep incision, and,
with a sharp cut, draw the knife quickly through body and
entire length of tail. Open lobster, remove intestinal vein,
liver, and stomach, and crack claw shells with a mallet.
Baked Live Lobster. Devilled Sauce.
Prepare lobster same as for Broiled Live Lobster and
place in a dripping-pan. Cook liver of lobster with one
tablespoon butter three minutes. Season highly with salt,
cayenne, and Worcestershire Sauce. Spread over lobster,
and bake in a hot oven fifteen minutes. Remove to platter
and serve at once, allowing over one and one-half pound
lobster to each person.
190 BOSTON COOKING-SCHOOL COOK BOOK
Live Lobster en Brochette
Split a live lobster, remove meat from tail and large
claws, cut in pieces, and arrange on skewers, alternating
pieces with small slices of bacon. Fry in deep fat and
drain. Cook liver of lobster with one tablespoon butter
three minutes, season highly with mustard and cayenne, and
serve with lobster.
Lobster k l'Ain6rioaiue
Split a live lobster and put in a large omelet pan, sprinkle
with one-fourth onion finely chopped and a few grains of
cayenne and cook five minutes. Add one-half cup Tomato
Sauce II and cook three minutes ; then add two tablespoons
Sherry wine, cover, and cook in oven seven minutes. To
the liver add one tablespoon wine, two tablespoons Tomato
Sauce, and one-half tablespoon melted butter ; heat in pan
after lobster has been removed. As soon as sauce is heated,
strain, and pour over lobster.
Lobster k la Muisset
Cut two one and one-half pound live lobsters in pieces for
serving, remove intestinal vein and lady, and crack large
claws. Cook one tablespoon finely chopped shallot and
three tablespoons chopped carrot in two tablespoons butter
ten minutes, stirring constantly that carrots may not burn.
Add two sprigs thyme, one-half bay leaf, two red peppers
from pepper sauce, one teaspoon salt, one and one-third
cups Brown Stock, two-thirds cup stewed and strained
tomatoes, and three tablespoons Sherry wine. Add lobster
and cock fifteen minutes. Remove lobster to serving dish,
thicken sauce with four tablespoons, each, butter and flour
cooked together, and add one and one-half tablespoons
brandy. Pour sauce around lobster, and sprinkle all with
finely chopped chives.
BEEF 191
CHAPTER Xn
BEEF
MEAT is the name applied to the flesh of all animals
used for food. Beef is the meat of steer, ox, or
cow, and is the most nutritious and largely consumed of
all animal foods. Meat is chiefly composed of the albumi-
noids (fibrin, albumen, gelatin), fat, mineral matter, and
water.
Fibrin is that substance in blood which causes it to
coagulate when shed. It consists of innumerable delicate
fibrils which entangle the blood corpuscles, and form with
them a mass called blood clot. Fibrin is insoluble in both
cold and hot water.
Albumen is a substance found in the blood and muscle.
It is soluble in cold water, and is coagulated by hot water
or heat. It begins to coagulate at 134° F. and becomes
solid at 160° F. Here lies the necessity of cooking meat
in hot water at a low temperature; of broiling meat at a
high temperature, to quickly sear surface.
Gelatin in its raw state is termed collagen. It is a
transparent, tasteless substance, obtained by boiling with
water, muscle, skin, cartilage, bone, tendon, ligament, or
iuembrane of animals. By this process, collagen of con-
nective tissues is dissolved and converted into gelatin.
Gelatin is insoluble in cold water, soluble in hot water,
but in boiling water is decomposed, and by much boiling
will not solidify on cooUng. When subjected to cold water
it swells, and is called hydrated gelatin. Myosin is the
albuminoid of muscle, collagen of tendons, ossein of bones,
and chondrin of cartilage and gristle.
Gelatin, although highly nitrogenous, does not act in the
system as other nitrogenous foods, as a large quantity passes
out unchanged.
192 BOSTON COOKING-SCHOOL COOK BOOK
Fat is the white or yellowish oily solid substance forming
the chief part of the adipose tissue. Fat is found in thick
layers directly under the skin, in other parts of the body, in
bone, and is intermingled throughout the flesh. Fat as
food is a great heat-giver and force-producer. Suet is the
name given to fat which lies about the loins and kidneys.
Beef suet tried out and clarified is much used in cookery
for shortening and frying.
Mineral Matter. The largest amount of mineral matter
is found in bone. It is principally calcium phosphate
(phosphate of lime). Sodium chloride (common salt) is
found in the blood and throughout the tissues.
"Water abounds in all animals, constituting a large per-
centage of their weight.
The color of meat is due to the coloring matter (haemo-
globin) which abounds in the red corpuscles of the blood.
The distinctive flavor of meat is principally due to
peptones and allied substances, and is intensified by the
presence of sodium chloride and other salts.
The beef creature is divided by splitting through the back-
bone in two parts, each part being called a side of beef.
Four hundred and fifty pounds is good market weight for
a side of beef.
The most expensive cuts come from that part of the
creature where muscles are but little used, which makes the
meat finer-grained and consequently more tender, taking
less time for cooking. Many of the cheapest cuts, though
equally nutritious, need long, slow cooking to render them
tender enough to digest easily. Tough meat which has
long and coarse fibres is often found to be very juicy, on
account of the greater motion of that part of the creature,
which causes the juices to flow freely. Koasting and broil-
ing, which develop so fine a flavor, can only be applied to
the more expensive cuts. The liver, kidneys, and heart
are of firm, close texture, and difficult of digestion. Tripe,
which is the first stomach of the ox, is easy of digestion,
but on account of the large amount of fat which it contains,
it is undesirable for those of weak digestion.
The quality of beef depends on age of the creature and
BEEF
193
manner of feeding. Tht best beef is obtained from a steer
of four or five years. Good beef should be firm and of
fine-grained texture, bright red in color, and well mottled
and coated with fat. The fat should be firm and of a yel-
lowish color. Suet should be dry, and crumble easily. Beef
should not be eaten as soon as killed, but allowed to hang
and ripen, — from two to three weeks in winter, and two
weeks in summer.
Meat should be removed from paper as soon as it comes
from market, otherwise paper absorbs some of the juices.
Meat should be kept in a cool place. In winter, beef may
be bought in large quantities and cut as needed. If one
chooses, a loin or rump may be bought and kept by the
butcher, who sends cuts as ordered.
Always wipe beef, before cooking, with a cheese-cloth
wrung out of cold water, but never allow it to stand in a
pan of cold water, as juices will be drawn out.
DIVISION AND WAYS OF COOKING A SIDE OF BEEF
HIND-QUARTER
Divisions
Flank (thick and boneless) .
Aitchbone
Round
Rump .
Loin
The Tenderloin
Ways of Cooking
. o Stuffed, rolled and braised,
or corned and boiled
. . Cheap roast, beef stew, or
braised
Top Steaks, best cuts for beef
tea
Lower Part . . . Hamburg steaks, curry of
beef, and cecils
Vein Steaks
Back Choicest large roasts and
cross-cut steaks
Middle .... Roasts
Face Inferior roasts and stews
''Tip Extra fine roasts
Middle .... Sirloin and porterhouse
steaks
First Cut .... Steaks and roast
Sold as a Fillet ^ Larded and roasted, or
"l^or cut in Steaks J broiled
Hind-shin Cheap stew or soup stock
13
194 BOSTON COOKING-SCHOOL COOK BOOK
FORE-QUARTER
Divisions Ways of Cooking
Five Prime Ribs Good roast
Five Chuck Ribs Small steaks and stews
Neck « Hamburg steaks
Sticking-piece Mincemeat
! Thick End ^
Second Cut I , . . Corned for boiling
Thin End J
Navel End 1
Butt End or I . . Finest pieces for corning
Fancy BrisketJ
Fore-shin Soup stock and stews
Other Parts of Beef Creature used for Food
Brains Stewed, scalloped dishes, or croquettes
Tongue Boiled or braised, fresh or corned
Heart Stuffed and braised
Liver Broiled or fried
Kidneys Stewed or sauted
Tail Soup
Suet (kidney suet is the best)
Tripe Lyonnaise, broiled, or fried in batter
The Effect of Different Temperatures on the
Cooking of Meat
By putting meat in cold water and allowing water to heat
gradually, a large amount of juice is extracted and meat is
tasteless; and by long cooking the connective tissues aie
softened and dissolved, which gives to the stock when cold a
jelly-like consistency. This principle applies to soup-making.
By putting meat in boiling water, allowing the water to
boil for a few minutes, then lowering the temperature,
juices in the outer surface are quickly coagulated, and the
inner juices are prevented from escaping. This principle
applies where nutriment and flavor is desired in meat. Ex-
amples : boiled mutton, fowl.
By putting in cold water, bringing quickly to the boiling-
point, then lowering the temperature and cooking slowly
until meat is tender, some of the goodness will be in the
stock, but a large portion left in the meat. Examples : fowl,
when cooked to use for made-over dishes, Scotcli Broth.
Round of Beef. — Page 193.
AiTCH Bone.
Tenderloin of Beef. Cut from hind shin for Soup-making.
Page 193.
n
Tip of Sirloin. Five Prime Ribs.
PageWl.
m
Rump. Porter House Steak.
First slice from cross cut of rump.
Page 201.
BEEF
196
TABLE SHOWING COMPOSITION OF MEATS
Mineral
Articles
Refuse
Proteid
Fat
matter
Water
Beef
Fore-quarter . .
19.8
14.1
16.1
.7
49.3
Hind-quarter . .
16.3
15.3
15.6
.8
52.
Round ....
8.5
18.7
8.8
1.
63.
Rump . .
18.5
14.4
19.
.8
47.3
Loin . .
12.6
15.9
17.3
.9
53.3
Ribs . . ,
20.2
13.6
20.6
.7
44.9
Chuck xibs
13.3
15.
20.8
.8
50.1
Tongue .
15.1
14.8
15.3
.9
53.9
Heart .
16.
20.4
1.
62.6
Carbo-
hydrates
Kidney ....
.4
16.9
4.8
1.2
76.7
Liver ....
1.8
21.6
5.4
1.4
69.8
Mutton
*
Hind-quarter . .
16.7
13.5
23.5
.7
45.6
Fore-quarter . .
21.1
11.9
25.7
.7
40.6
Leg
17.4
15.1
14.5
.8
52.2
Loin
14.2
12.8
31.9
.6
40.5
Veal
Fore-quarter . .
24.5
14.6
6.
.7
54.2
Hind-quarter . .
20.7
15.7
6.6
.8
56.2
Leg
10.5
18.5
5.
1.
65.
Sweetbreads . .
15.4
12.1
1.6
70.9
Pork
Loin of pork . .
16.
13.5
27.5
.7
42.3
Ham, smoked
12.7
14.1
33.2
4.1
35.9
Salt pork . . .
8.1
6.5
66.8
2.7
15.9
Bacon ....
8.1
9.6
60.2
4.3
17.8
Poultry
Chicken . . .
34.8
14.8
LI
.8
48.5
Fowl ....
30.
13.4
10.2
.8
45.6
Turkey ....
22.7
15.7
18.4
.8
42.4
Goose ....
22.2
10.3
33.8
.6
33.1
W. 0.
Atwater.
Ph.D.
Broiled Beefsteak
The best cuts of beef for broiling are porterhouse, sirloin,
cross-cut of rump steaks, aud second and third cuts from top
196 BOSTON COOKING-SCHOOL COOK BOOK
of round. Porterhouse and sirloin cuts are the most expen-
sive, on account of the great loss in bone and fat, although
price per pound is about the same as for cross-cut of rump.
Round steak is very juicy, but, having coarser fibre, is not
as tender. Steaks should be cut at least an inch thick, and
from that to two and one-half inches. The flank end of sir-
loin steak should be removed before cooking. It may be put
in soup kettle, or lean part may be chopped and utilized for
meat cakes, fat tried out and clarified for shortening.
To Broil Steak. Wipe with a cloth wrung out of cold
water, and trim off superfluous fat. With some of the fat
grease a wire broiler, place meat in broiler (having fat edge
next to handle), and broil over a clear fire, turning every ten
seconds for the first minute, that surface may be well seared,
thus preventing escape of juices. After the first minute, turn
occasionally until well cooked on both sides. Steak cut one
and one-half inches thick will take ten minutes, if liked rare ;
twelve to fifteen minutes, if well done. Remove to hot platter,
spread with butter, and sprinkle with salt and pepper.
Beefsteak with Maitre d'Hdtel Butter
Serve Broiled Steak with Maitre d'Hdtel Butter.
Porterhouse Steak w^ith Mushroom Sauce
Serve broiled Porterhouse Steak with Mushroom Sauce.
Porterhouse Steak with Tomato and Mushroom Sauce
Serve broiled Porterhouse Steak with Tomato and Mush-
room Sauce.
Porterhouse Steak, Bordelaise Sauce
Serve broiled porterhouse steak with
Bordelaise Sauce. Cook one shallot, finely chopped,
with one-fourth cup claret until claret is reduced to two
tablespoons, and strain. Melt two tablespoons butter,
add one slice onion, two slices carrot, sprig of parsley, bit
of bay leaf, eight peppercorns, and one clove, and cook
until brown. Add three and one-half tablespoons flour,
and when well browned add gradually one cup "Brown Stock.
BEEF 197
Strain, let simmer eight minutes, add claret and one table-
spoon butter. Season with salt and pepper. Remove mar-
row from a marrow-bone and cut in one-third inch slices;
then poach in boiling water. Arrange on and around steak,
and pour around sauce.
Beefsteak k la Henriette
}^ cup butter ^ teaspoon salt
Yolks 3 eggs 2 tablespoons tomato pur^e
1 tablespoon cold water 1 tablespoon Worcestershire Sauce
}£ tablespoon lemon juice )^ tablespoon finely chopped parsley
Few grains cayenne
Wash butter, and divide in three pieces. Put one piece
in saucepan with yolks of eggs slightly beaten and mixed
with water and lemon juice. Proceed same as in making
Hollandaise Sauce I (see p. 274) ; then add tomato, parsley,
and seasonings. Pour one-half sauce on a serving dish, lay
a broiled porterhouse steak on sauce, and cover steak with,
remaining sauce. Garnish with parsley.
Beefsteak d la Victor Hugo
Wipe a porterhouse steak, broil, and serve with
Victor Hugo Sauce. Cook one-half teaspoon finely
chopped shallot in one tablespoon tarragon vinegar five
minutes. Wash one-third cup butter, and divide in thirds.
Add one piece butter to mixture, with yolks two eggs, one
teaspoon lemon juice, and one teaspoon meat extract.
Cook over hot water, stirring constantly ; as soon as butter
is melted, add second piece, and then third piece. When
mixture thickens, add one-half tablespoon grated horse-
radish.
Steak k la Chiron
Spread broiled rump steak with Hollandaise Sauce I (see
p. 274) to which is added a few drops onion juice and one-
half tablespoon finely chopped parsley.
Beefsteak k la Mirabeau
Garnish a broiled porterhouse or cross-cut of rump steak
with anchovies, and stoned olives stuflfed with green butter
198 BOSTON COOKING-SCHOOL COOK BOOK
and chopped parsley. Arrange around steak stuffed toma-
toes, and fried potato balls served in shells made from noodle
mixture. Pour around the following sauce : Melt two table-
spoons butter, add two and one-half tablespoons browned
flour, then add one cup Chicken Stock. Season with one
tablespoon tomato catsup and salt and pepper.
Noodle Shells. Make noodle mixture (see p. 147), roll as
thinly as possible, cut *in pieces, and shape over buttered
inverted scallop shells. Put in dripping-pan and bake in a
slow oven. As mixture bakes it curls from edges, when cases
should be slipped from shells and pressed firmly in insides of
shells to finish cooking and leave an impression of shells.
Potato balls served in these shells make an attractive garnish
for broiled fish and meats.
Beefsteak with Oyster Blanket
Wipe a sirloin steak, cut one and one-half inches thick,
broil five minutes, and remove to platter. Spread with
butter and sprinkle with salt and pepper. Clean one pint
oysters, cover steak with same, sprinkle oysters with salt
and pepper and dot over with butter. Place on grate in hot
oven, and cook until oysters are plump.
Planked Beefsteak
Wipe, remove superfluous fat, and pan broil seven minutes
a porterhouse or cross-cut of the rump steak cut one and
three- fourths inches thick. Butter a plank and arrange a
border of Duchess Potatoes, using three times the recipe, close^
to edge, using a pastry bag and rose tube. Remove steak to
plank, put in a hot oven, and bake until steak is cooked and
potatoes are browned. Spread steak with butter, sprinkle
with salt, pepper, and finely chopped parsley. Garnish top
of steak with sauted mushroom caps, and put around steak
at equal distances halves of small tomatoes sauted in butter,
and on top of each tomato a circular slice of cucumber.
Broiled Fillets of Beef
Slices cut from the tenderloin are called sliced fillets of
beef. Wipe sliced fillets, place in greased broiler, and broil
BEEF 199
four or five minutes over a clear fire. These may be served
with Maitre d'Hotel Butter or Mushroom Sauce.
Cutlets of Tenderloin -with Chestnut Pur§e
Shape slices of tenderloin, one inch thick, in circular
pieces. Broil five minutes. Spread with butter, sprinkle
with salt and pepper. Arrange on platter around a mound
of Chestnut Puree.
Sauted Mignon Fillets of Beef with Sauce Figaro
Wipe and saute small fillets in hot omelet pan. Arrange
in a circle on platter with cock's-comb shaped crofitons be-
tween, and pour sauce in the centre. Serve as a luncheon
dish with Brussels Sprouts or String Beans.
Sauted Mignon Fillets of Beef Tvith Sauce Trianon
Wipe and saute small fillets in hot omelet pan. Arrange
in a circle around a mound of fried potato balls sprinkled
with parsley. Put Sauce Trianon on each fillet.
Sauted Fillets of Beef k la Moelle
Cut beef tenderloin in slices one inch thick, and trim into
circular shapes. Season with salt and pepper, and broil
six minutes in hot buttered frying-pan. Remove marrow
from a marrow-bone, cut in one-third inch slices, poach in
boiling water, and drain. Put a slice of marrow on each
fillet. To liquor in pan add one tablespoon butter, two
tablespoons flour, and one cup Brown Stock. Season
with salt, pepper, and Madeira wine. Pour sauce around
meat.
Sautfed Fillets of Beef, Cherry Sauce
Prepare and cook six fillets same as Sauted Fillets of
Beef k la Moelle. Arrange on sei-ving dish, sprinkle with
salt and pepper, spread with butter, and pour over.
Cherry Sauce. Soak one-fourth cup glaced cherries fif-
teen minutes in boiling water. Drain, cut in halves, cover
with Sherry wine, and let stand three hours.
200 BOSTON COOKING-SCHOOL COOK BOOK
Sauted Fillets of Beef with Stuffed Mushroom Caps
Prepare and cook six fillets same as Sauted Fillets of
Beef k la Moelle omitting the marrow. Put a sauted stuffed
mushroom cap on each, sprinkle with buttered crumbs, and
bake until crumbs are browned. Remove to serving dish,
pour around Espagnole Sauce, and garnish caps with strips
of red and green pepper cut in fancy shapes.
StufiBng for Mushroom Caps. Clean and finely chop six
mushroom caps; add one tablespoon each of parsley and
onion finely chopped, and one tablespoon butter. Moisten
with Espagnole Sauce (See p. 200).
Chateaubriand of Beef
Trim off fat and skin from three pounds of beef cut from
centre of fillet and flatten with a broad-bladed cleaver.
Sprinkle with salt, brush over with olive oil, and broil over
a clear fire twenty minutes. Remove to serving dish, garnish
with red pepper cut in fancy shapes and parsley. Serve
with
Espagnole Sauce. To one and one-half cups rich brown
sauce add two-thirds teaspoon meat extract, one tablespoon
lemon juice, and one and one-half tablespoons finely chopped
parsley. Just before serving add one tablespoon butter and
salt and pepper to taste.
Broiled Meat Cakes
Chop finely lean raw beef, season with salt and pepper,
shape in small flat cakes, and broil in a greased broiler or
frying-pan. Spread with butter, or serve with Maitre
d'Hotel Butter. In forming the cakes, handle as little as
possible ; for if pressed too compactly, cakes will be found
solid.
Hamburg Steaks
Chop finely one pound lean raw beef ; season highly with
salt, pepper, and a few drops onion juice or one-half shallot
finely chopped. Shape, cook, and serve as Meat Cakes. A
few gratings of nutmeg and one egg slightly beaten may bo
added.
Planks for Planked Dishes. — Page 198.
r ' *'*t«^^'«f"#^%' *pp*F ' \'WHiai
Beefsteak a la Mirabeau. — Page 197,
Side of Veal with Sweetbread Attached.
Side of Lamb showing division into fore and hind quarter.
Page 195.
BEEF 201
Cannelon of Beef
2 lbs. lean beef, cut from round % teaspoon onion juice
Grated rind % lemon 2 tablespoons melted butter
1 tablespoon finely chopped Few gratings nutmeg
parsley 1 teaspoon salt
1 Q,gg 3€ teaspoon pepper
Chop meat finely, and add remaining ingredients in order
given. Shape in a roll six inches long, place on rack in
dripping-pan, and arrange over top slices fat salt pork and
bake thirty minutes. Baste every five minutes with one-
fourth cup butter melted in one cup boiling water. Serve
with Brown Mushroom Sauce I.
Roast Beef
The best cuts of beef for roasting are : tip or middle of
sirloin, back of rump, or first three ribs. Tip of sirloin
roast is desirable for a small family. Back of rump makes
a superior roast for a large family, and is more economical
than sirloin. It is especially desirable where a large quan-
tity of dish gravy is liked, for in carving the meat juices fol-
low the knife. Rib roasts contain more fat than either of
the others, and are somewhat cheaper.
To Roast Beef. Wipe, put on a rack in dripping-pan,
Bkin side down, rub over with salt, and dredge meat and pan
with flour. Place in hot oven, that the surface may be
quickly seared, thus preventing escape of inner juices.
After flour in pan is browned, reduce heat, and baste with
fat which has tried out \ if meat is quite lean, it may be neces-
sary to put trimmings of fat in pan. Baste every ten min-
utes ; if this rule is followed, meat will be found more juicy.
When meat is about half done, turn it over and dredge with
flour, that skin side may be uppermost for final browning.
For roasting, consult Time Table for Baking Meats, page 30.
If there is danger of flour burning in pan, add a small
quantity of water ; this, however, is not desirable, and seldom
need be done if size of pan is adapted to size of roast. Beef
to be well roasted should be started in hot oven and heat
decreased, so that when carved the slices will be red through-
out, with a crisp layer of golden brown fat on the top.
202 BOSTON COOKING-SCHOOL COOK BOOK
Beef roasted when temperature is so high that surface is
hardened before heat can penetrate to the centre is most
unsatisfactory.
Sirloin or rib roasts may have the bones removed, and be
rolled, skewered, and tied in shape. Chicago Butt is cut
from the most tender part of back of rump. They are
shipped from Chicago, our greatest beef centre, and if fresh
and from a heavy creature, make excellent roasts at a small
price.
Roast Beef Gravy. Remove some of the fat from pan,
leaving four tablespoons. Place on front of range, add
four tablespoons flour, and stir until well browned. The
flour, dredged and browned in pan, should give additional
color to gravy. Add gradually one and one-half cups boil-
ing water, cook five minutes, season with salt and pepper,
and strain. If flour should burn in pan, gravy will be full
of black particles.
To Carve a Roast of Beef. Have roast placed on
platter skin side up ; with a pointed, thin-bladed, sharp knife
cut a sirloin or rib roast in thin slices at right angles to the
ribs, and cut slices from ribs. If there is tenderloin, remove
it from under the bone, and cut in thin slices across grain
of meat. Carve back of rump in thin slices with the grain of
meat; by so doing, some of the least tender muscle will be
served with that which is tender. By cutting across grain
of meat, the tenderest portion is sliced by itself, as is the
less tender portion.
Yorkshire Pudding
1 cup milk 2 eggs
1 cup flour ^ teaspoon salt
Miss C. J. Wills
Mix salt and flour, and add milk gradually to form a
smooth paste ; then add eggs beaten until very light. Cover
bottom of hot pan with some of beef fat tried out from
roast, pour mixture in pan one-half inch deep. Bake twenty
minutes in hot oven, basting after well risen, with some of
the fat from pan in which meat is roasting. Cut in squares
for serving. Bake, if preferred, in greased, hissing hot iron
gem pans.
BEEF 208
Larded Fillet of Beef
The tenderloin of beef which lies under the loin and rump
is called fillet of beef. The fillet under the loin is known
as the long fillet, and when removed no porterhouse steaks
can be cut ; therefore it commands a higher price than the
short fillet lying under rump. Two short fillets are often
skewered together, and served in place of a long fillet.
Wipe, remove fat, veins, and any tendonous portions;
skewer in shape, and lard upper side with grain of meat,
following directions for larding on page 23. Place on a rack
in small pan, sprinkle with salt and pepper, dredge with
flour, and put in bottom of pan small pieces of pork. Bake
twenty to thirty minutes in hot oven, basting three times.
Take out skewer, remove meat to hot platter, and garnish
with watercress. Serve with Mushroom, Figaro, or Horse-
radish Sauce I.
Fillet of Beef "writh Vegetables
Wipe a three-pound fillet, trim, and remove fat. Put one-
half pound butter in hot frying-pan and when melted add
fillet, and turn frequently until the entire surface is seared
and well browned; then turn occasionally until done, the
time required being about thirty minutes. Remove to
serving dish and garnish with one cup each cooked peas and
carrots cut in fancy shapes, both well seasoned, one-half cup
raisins seeded and cooked in boiling water until soft, and
the caps from one-half pound fresh mushrooms sauted in
butter five minutes. Serve with
Brown Mushroom Sauce. Pour off one-fourth cup fat
from frying-pan, add five tablespoons flour, and stir until
well browned ; then add one cup Brown Soup Stock, one-
third cup mushroom liquor, and the caps from one-half pound
mushrooms cut in slices and sauted in butter three minutes.
Season with salt and pepper, and just before sei*ving add
gradually, while stirring constantly, the butter remaining in
frying-pan.
To obtain mushroom liquor, scrape stems of mushrooms,
break in pieces, cover with cold water, and cook slowly until
liquid is reduced to oue-third cckp.
204 BOSTON COOKING-SCHOOL COOK BOOK
Braised Beef
3 lbs. beef from lower Carrot "\
part of round or face Turnip I }^ cup each, cut
of rump Onion J in dice
2 thin slices fat salt pork Celery J
% teaspoon peppercorns Salt and pepper
Try out pork and remove scraps. Wipe meat, spriDkle
with salt and pepper, dredge with flour, and brown entire
surface in pork fat. When turning meat, avoid piercing
with fork or skewer, which allows the inner juices to escape.
Place on trivet in deep granite pan or in earthen pudding-
dish, and surround with vegetables, peppercorns, and three
cups boiling water; cover closely, and bake four hours in
very slow oven, basting every half-hour, and turning after
second hour. Throughout the cooking, the liquid should be
kept below the boiling-point. Serve with Horseradish Sauce,
or with sauce made from liquor in pan.
Beef h. la Mode
Insert twelve large lardoons in a four-pound piece of beef
cut from the round. Make incisions for lardoons by running
through the meat a large skewer. Season with salt and pep-
per, dredge with flour, and brown the entire surface in pork fat.
Put on a trivet in kettle, surround with one-third cup each
carrot, turnip, celery, and onion cut in dice, sprig of parsley,
bit of bay leaf, and water to half cover meat. Cover closely,
and cook slowly four hours, keeping liquor below the boiling-
point. Remove to hot platter. Strain liquor, thicken and
season to serve as a gravy. When beef is similarly prepared
(with exception of lardoons and vegetables), and cooked in
smaller amount of water, it is called Smothered Beef, or Pot
Roast. A bean-pot (covered with a piece of buttered paper,
tied firmly down) is the best utensil to use for a Pot Roast.
Pressed Beef Flank
Wipe, remove superfluous fat, and roll a flank of beef.
Put in a kettle, cover with boiling water, and add one
tablespoon salt, one-half teaspoon peppercorns, a bit of bay
leaf, and a bone or two which may be at hand. Cook
slowly until meat is in shreds; thsre should be but little
BEEF 206
liquor in kettle when meat is done. Arrange meat in a deep
pan, pour over liquor, cover, and press with a heavy weight.
Serve cold, thinly sliced.
Beef Stew -with Dumplings
Aitchbone, weighing 5 lbs. y^ small onion, cut in thin
4 cups potatoes, cut in )^ inch slices
slices ^ cup flour
Turnip \ % cup each, cut in Salt
Carrot j" half-inch cubes Pepper
Wipe meat, remove from bone, cut in one and one-hall
inch cubes, sprinkle with salt and pepper, and dredge with
flour. Cut some of the fat in small pieces and try out in
frying-pan. Add meat and stir constantly, that the surface
may be quickly seared; when well browned, put in kettle,
and rinse frying-pan with boiling water, that none of the
goodness may be lost. Add to meat remaining fat, and
bone sawed in pieces ; cover with boiling water and boil five
minutes, then cook at a lower temperature until meat is ten-
der (time required being about three hours). Add carrot,
turnip, and onion, with salt and pepper the last hour of
cooking. Parboil potatoes five minutes, and add to stew
fifteen minutes before taking from flre. Remove bones,
large pieces of fat, and then skim. Thicken with one-
fourth cup flour, diluted with enough cold water to pour
easily. Pour in deep hot platter, and surround with dump-
lings. Remnants of roast beef are usually made into a beef
stew ; the meat having been once cooked, there is no neces-
sity of browning it. If gravy is left, it should be added to
the stew.
Dumplings
2 cups flour }{ teaspoon salt
4 teaspoons baking powder 2 teaspoons butter
% cup milk
Mix atid sift dry ingredients. Work in butter with tips of
fingers, and add milk gradually, using a knife for mixing.
Toss on & floured board, pat, and roll out to one-half inch in
thickness. Shape with biscuit-cutter, first dipped in flour.
Place closely together in a buttered steamer, put over kettle of
boiling water, cover closely, and steam twelve minutes A
206 BOSTON COOKING-SCHOOL COOK BOOK
perforated tin pie-plate may be used in place of steamer. A
little more milk may be used in the mixture, when it may be
taken up by spoonfuls, dropped and cooked on top of stew.
In this case some of the liquid must be removed, that dump-
lings may rest on meat and potato, and not settle into
liquid.
Corned Beef
Corned beef has but little nutritive value. It is used to
give variety to our diet in summer, when fresh meats prove
too stimulating. It is eaten by the workingman to give
bulk to his food. The best pieces of corned beef are the
rattle rand and fancy brisket. The fancy brisket com-
mands a higher price and may be easily told from the rattle
rand by the selvage on lower side and the absence of bones.
The upper end of brisket (butt end) is thick and composed
mostly of lean meat, the middle cut has more fat but is not
well mixed, while the lower (navel end) has a large quantity
of fat. The rattle rand contains a thick lean end; the
second cut contains three distinct layers of meat and fat,
and is considered the best cut by those who prefer meat
well streaked with fat. The rattle rand has a thin end,
which contains but one layer of lean meat and much fat,
consequently is not a desirable piece.
To Boil Corned Beef. Wipe the meat and tie securely in
shape, if this has not been already done at market. Put
in kettle, cover with cold water, and bring slowly to boiling-
point. Boil five minutes, remove scum, and cook at a lower
temperature until tender. Cool slightly in water in which it
was cooked, remove to a dish, cover, and place on cover a
weight, that meat may be well pressed. The lean meat and
fat may be separated and put in alternate layers in a
bread pan, then covered and pressed.
Boiled Dinner
A boiled dinner consists of warm nnpressed corned beef,
served with cabbage, beets, turnips, carrots, and potatoes.
After removing meat from water, skim off fat and cook
vegetables (with exception of beets, which require a long
BEEF 207
time for cooking) in this water. Carrots require a longer
time for cooking than cabbage or turnips. Carrots and
turnips, if small, may be cooked whole ; if large, cut in
pieces. Cabbage and beets are served in separate dishes,
other vegetables on same dish with meat.
Boiled Tongue
A boiled corned tongue is cooked the same as Boiled
Corned Beef. If very salt, it should be soaked in cold
water several hours, or over night, before cooking. Take
from water when slightly cooled and remove skin.
Braised Tongue
A fresh tongue is necessary for braising. Put tongue
in kettle, cover with boiling water, and cook slowly two
hours. Take tongue from water and remove skin and roots.
Place in deep pan and surround with one-third cup each
carrot, onion, and celery, cut in dice, and one sprig parsley ;
then pour over four cups sauce. Cover closely, and bake
two hours, turning after the first hour. Serve on platter
and strain around the sauce.
Sauce for Tongue. Brown one-fourth cup butter, add
one-fourth cup flour and stir together until well browned.
Add gradually four cups of water in which tongue was
cooked. Season with salt and pepper and add one teaspoon
Worcestershire Sauce. One and one-half cups stewed and
strained tomatoes may be used in place of some of the
water.
Broiled Liver
Cover with boiling water slices of liver cut one-half inch
thick, let stand five minutes to draw out the blood ; drain,
wipe, and remove the thin outside skin and veins. Sprinkle
with salt and pepper, place in a greased wire broiler and
broil five minutes, turning often. Remove to a hot platter,
spread with butter, and sprinkle with salt and pepper.
Liver and Bacon
Prepare as for Broiled Liver, cut in pieces for serving,
sprinkle with salt and pepper, dredge with flour, and fry in
bacon f al Sery« with bacon.
208 BOSTON COOKING-SCHOOL COOK BOOK
Bacon I
Place strips of thinly cut bacon on board, and with a broad«
bladed knife make strips as thin as possible. Put in hot
frying-pan and cook until bacon is crisp and brown, occa-
sionally pouring off fat from pan, turning frequently. Drain
on brown paper.
Bacon II
Place thin slices of bacon (from which the rind has been
removed) closely together in a fine wire broiler ; place broiler
over dripping-pan and bake in a hot oven until bacon is crisp
and brown, turning once. Drain on brown paper. Fat
which has dripped into the pan should be poured out and
used for frying liver, eggs, potatoes, etc.
Braised Liver
Skewer, tie in shape, and lard upper side of calf s liver.
Place in deep pan, with trimmings from lardoons ; surround
with one-fourth cup each, carrot, onion, and celery, cut in
dice ; one-fourth teaspoon peppercorns, two cloves, bit of
bay leaf, and two cups Brown Stock or water. Cover closely
and bake slowly two hours, uncovering the last twenty
minutes. Remove from pan, strain liquor, and use liquor
for the making of a brown sauce with one and one-half
tablespoons butter and two tablespoons flour. Pour sauce
around liver for serving.
Calfs Liver, Stuffed and Larded
Make a deep cut nearly the entire length of liver, begin-
ning at thick end, thus making a pouch for stuffing. Fill
pouch. Skewer liver and lard upper side. Put Uver in bak-
ing pan, pour around two cups Brown Sauce, made of one
tablespoon each butter and flour, and two cups Brown Stock,
salt, and pepper. Bake one and one-fourth hours, basting
every twelve minutes with sauce in pan. Remove to serving
dish, strain sauce around liver, and garnish with Glazed or
French Fried Onions (see p. 296).
Stuffing. Mix one-half pound chopped cooked cold ham,
one-half cup stale bread crumbs, one-half small onion finely
chopped, and one tablespoon finely chopped parsley. Moisten
BEEF 209
with Brown Sauce ; then add one beaten egg, and season with
salt and pepper.
Broiled Tripe
Fresh honeycomb tripe is best for broiling. Wipe tripe as
dry as possible, dip in fine cracker dust and olive oil or
melted butter, draining off all fat that is possible, and again
dip in cracker dust. Place in a greased broiler and broil
five minutes, cooking smooth side of tripe the first three
minutes. Place on a hot platter, honeycomb side up, spread
with butter, and sprinkle with salt and pepper. Broiled tripe
is at its best when cooked over a charcoal fire.
Tripe in Batter
Wipe tripe and cut in pieces for serving. Sprinkle with
salt and pepper, dip in batter, fry in a small quantity of hot
fat, and drain.
Tripe Batter. Mix one cup flour with one-fourth teaspoon
salt ; add gradually one-half cup cold water, and when per-
fectly smooth add one egg well beaten, one-half tablespoon
vinegar, and one teaspoon olive oil or melted butter.
Tripe Pried in Batter
Cut pickled honeycomb tripe in pieces for serving ; wash,
cover with boiling water, and simmer gently twenty minutes.
Drain, and again cover, using equal parts cold water and
milk. Heat to boiling-point, again drain, wipe as dry as
possible, sprinkle with salt and pepper, brush over with
melted butter, dip in batter, fry in deep fat, and drain on
brown paper. Serve with ^slices of lemon and Chili Sauce.
Batter. Mix and sift one cup flour, one and one-half
teaspoons baking powder, one-fourth teaspoon salt, and a
few grains pepper. Add one-third cup milk and one egg
well beaten.
Lyonnaise Tripe
Cut honeycomb tripe in pieces two inches long by one-half
inch wide, having three cupfuls. Put in a pan and place in
oven that water may be drawn out. Cook one tablespoon
finely chopped onion in two tablespoons butter until slightly
14
210 BOSTON COOKING-SCHOOL COOK BOOK
browned, add tripe drained from water, and cook five
minutes. Sprinkle with salt and pepper and finely chopped
parsley.
Tripe k la Creole
Cut, bake, and drain tripe as for Lyonnaise Tripe. Cook
same quantity of butter and onion, add one-eighth green
pepper finely chopped, one tablespoon flour, one-half cup
stock, one-fourth cup drained tomatoes, and one fresh mush-
room cut in slices ; then add tripe and cook five minutes.
Season with salt and pepper.
Tripe a la Provengale
Add to Lyonnaise Tripe one tablespoon white wine.
Cook until quite dry, add one-third cup Tomato Sauce, cook
two minutes, season with salt and pepper, and serve.
Calf's Head k la Terrapin
Wash and clean a calf's head, and cook until tender in
boiling water to cover. Cool, and cut meat from cheek in
small cubes. To two cups meat dice add one cup sauce
made of two tablespoons butter, two tablespoons flour, and
one cup White Stock, seasoned with one-half teaspoon salt,
one-eighth teaspoon pepper, and a few grains cayenne. Add
one-half cup cream and yolks of two eggs slightly beaten ;
cook two minutes and add two tablespoons Madeira wine.
Calves' Tongues
Cook tongues until tender in boiling water to cover, with
six slices carrot, two stalks celery, one onion stuck with six
cloves, one-half teaspoon peppercorns and one-half table-
spoon salt; take from Water and remove skin and roots.
Split and pour over equal parts brown stock and tomatoes
boiled until thick.
Calves' Tongues, Sauce Piquante
Cook four tongues, until tender, in boiling water, to cover,
with six slices carrot, two stalks celery, one onion stuck
with eight cloves, one teaspoon, peppercorns, and one-half
tablespoon salt. Take tongues from water, and remove
•kin and roots. Cut in balyes lengthwise and reheat in
BEEP 211
Sance Piquante. Brown one-fourth cup butter, add six
tablespoons flour, and stir until well browned ; then add
two cups Brown Stock and cook three minutes. Season
with two-thirds teaspoon salt, one-half teaspoon paprika,
few grains of cayenne, one tablespoon vinegar, one-half
tablespoon capers, and one cucumber pickle thinly sliced.
Served garnished with cucumber pickles, and cold cooked
beets cut in fancy shapes.
Calf s Heart
Wash a calf's heart, remove veins, arteries, and clotted
blood. Stuff (using half quantity of Fish Stuffing I on
page 164, seasoned highly with sage) and sew. Sprinkle
with salt and pepper, roll in flour, and brown in hot fat.
Place in small, deep baking-pan, half cover it with boiling
water, cover closely, and bake slowly two hours, basting
every fifteen minutes. It may be necessary to add more
water. Remove heart from pan, and thicken the liquor with
flour diluted with a small quantity of cold water. Season
with salt and pepper, and pour around the heart before
serving.
Stufifed Hearts -with Vegetables
Clean and wash calves* hearts, stuff, skewer into shape,
lard, season with salt and pepper, dredge with flour, and
saute in pork fat, adding to fat one stalk celery, one table-
spoon chopped onion, two sprigs parsley, four slices carrot
cut in pieces, half the quantity of turnip, a bit of bay leaf,
two cloves, and one-fourth teaspoon peppercorns. Turn
hearts occasionally until well browned, then add one and
one-half cups Brown Stock, cover, and cook slowly one and
one-half hours. Serve with cooked carrots and turnips cut
in strips or fancy shapes. ^
Braised Ox. Joints
Cut ox tail at joints, parboil five minutes, wash thoroughly,
dredge with flour, and sautd in butter (to which has been
added a sliced onion) until well browned. Add one-fourth
cup flour, two cups each brown stock, water, and canned
tomatoes, one teaspoon salt, and one-fourth teaspoon pepper.
212 BOSTON COOKING-SCHOOL COOK BOOK
Turn into an earthen pudding-dish, cover, and cook slowly
three and one-half hours. Remove ox tail, strain sauce, and
return ox tail and sauce to oven to finish cooking. Add two-
thirds cup each carrot and turnip (shaped with a vegetable
cutter in pieces one-inch long, and about as large around as
macaroni) parboiled in boiled salted water five minutes. As
soon as vegetables are soft, add Sherry wine to taste, and
more salt and pepper, if needed. The wine may be omitted.
WAYS OF WARMING OVER BEEF
Roast Beef with Gravy-
Cut cold roast beef in thin slices, place on a warm platter,
and pour over some of the gravy reheated to the boiling-
point. If meat is allowed to stand in gravy on the range, it
becomes hard and tough.
Roast Beef, Mexican Sauce
Reheat cold roast beef cut in thin slices, in
Mexican Sauce. Cook one onion, finely chopped, in two
tablespoons butter five minutes. Add one red pepper, one
green pepper, and one clove of garlic, each finely chopped,
and two tomatoes peeled and cut in pieces. Cook fifteen
minutes, add one teaspoon Worcestershire Sauce, one- fourth
teaspoon celery salt, and salt to taste.
Cottage Pie
Cover bottom of a small greased baking-dish with hot
mashed potato, add a thick layer of roast beef, chopped or cut
in small pieces (seasoned with salt, pepper, and a few drops
onion juice) and moistened with some of the gravy ; cover
with a thin layer of mashed potato, and bake in a hot oven
long enough to heat through.
Beefsteak Pie
Cut remnants of cold broiled steak or roast beef in one-
inch cubes. Cover with boiling water, add one-half onion,
and cook slowly one hour. Remove onion, thicken gravy
with flour diluted with cold water, and season with salt and
pepper. Add potatoes cut in one-fourth inch slices, which
WAYS OF WARMING OVER BEEF 213
have been parboiled eight minutes in boiling salted water.
Put in a buttered pudding-dish, cool, cover with baking-
powder biscuit mixture or pie crust. Bake in a hot oven.
If covered with pie crust, make several incisions in crust
that gases may escape.
Cecils with Tomato Sauce
1 cup cold roast beef or rare Onion juice
steak finely chopped Worcestershire Sauce
Salt 2 tablespoons bread crumbs
Pepper 1 tablespoon melted butter
Yolk 1 egg slightly beaten
Season beef with salt, pepper, onion juice, and Worces-
tershire Sauce ; add remaining ingredients, shape after the
form of small croquettes, pointed at ends. Roll in flour,
egg, and crumbs, fry in deep fat, drain, and serve with To-
mato Sauce.
Corned Beef Hash
Remove skin and gristle from cooked corned beef, then
chop the meat. When meat is very fat, discard most of the
fat. To chopped meat add an equal quantity of cold boiled
chopped potatoes. Season with salt and pepper, put into a
hot buttered frying-pan, moisten with milk or cream, stir
until well mixed, spread evenly, then place on a part of the
range where it may slowly brown underneath. Turn, and
fold on a hot platter. Garnish with sprig of parsley in the
middle.
Corned Beef Hash with Beets
When preparing Corned Beef hash, add one-half as much
finely chopped cooked beets as potatoes. Cold roast beef or
one-half roast beef and one-half corned beef may be used.
Dried Beef w^ith Cream
^ lb. smoked dried beef, thinly 1 cup scalded cream
sliced 1}^ tablespoons flour
Remove skin and separate meat in pieces, cover with hot
water, let stand ten minutes, and drain. Dilute flour with
enough cold water to pour easily, making a smooth paste ;
add to cream, and cook in double boiler ten minutes. Add
beef, and reheat. One cup White Sauce I may be used in
place of cream, omitting the fnalU
214 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER Xin
LAMB AND MUTTON
LAMB is the name given to the meat of lambs ; mutton,
to the meat of sheep. Lamb, coming as it does from
the young creature, is immature, and less nutritious than
mutton. The flesh of mutton ranks with the flesh of beef in
nutritive value and digestibility. The fat of mutton, on ac-
count of its larger percentage of stearic acid, is more difficult
of digestion than the fat of beef.
Lamb may be eaten soon after the animal is killed and
dressed ; mutton must hang to ripen. Good mutton comes
from a sheep about three years old, and should hang from
two to three weeks. The English South Down Mutton is cut
from creatures even older than three years. Young lamb,
when killed from six weeks to three months old, is called
spring lamb, and appears in the market as early as the last
of January, but is very scarce until March. Lamb one year
old is called a yearling. Many object to the strong flavor of
mutton ; this is greatly overcome by removing the pink skin
and trimming off superfluous fat.
Lamb and mutton are divided into two parts by cutting
through entire length of backbone; then subdivided into
fore and hind quarter, eight ribs being left on hind quarter,
— while in beef but three ribs are left on hind-quarter.
These eight ribs are cut into chops and are known as rib
chops. The meat which lies between these ribs and the leg,
cut into chops, is known as loin or kidney chops.
Lamb and mutton chops cut from loin have a small piece
of tenderloin on one side of bone, and correspond to porter-
koose steaks in the beef creature. Eib ckops whick kave the
LAMB AND MUTTON 215
bone cut short and scraped clean, nearly to the lean meat,
are called French chops.
The leg is sold whole for boiling or roasting. The fore-
quarter may be boned, stuffed, rolled, and roasted, but is
more often used for broth, stew, or fricassee.
For a saddle of mutton the loin is removed whole before
splitting the creature. Some of the bones are removed and
the flank ends are rolled, fastened with wooden skewers,
and securely tied to keep skewers in place.
Good quality mutton should be fine-grained and of bright
pink color ; the fat white, hard, and flaky. If the outside
skin comes off easily, mutton is sure to be good. Lamb
chops may be easily distinguished from mutton chops by the
red color of bone. As lamb grows older, blood recedes
from bones ; therefore in mutton the bone is white. In leg
of lamb the bone at joint is serrated, while in leg of mutton
the bone at joint is smooth and rounded. Good mutton
contains a larger proportion of fat than good beef. Poor
mutton is often told by the relatively small proportion of
fat and lean as compared to bone.
Lamb is usually preferred well done; mutton is often
cooked rare.
Broiled Lamb or Mutton Chops
Wipe chops, remove superfluous fat, and place in a broiler
greased with some of mutton fat. In loin chops, flank may
be rolled and fastened with a small wooden skewer. Follow
directions for Broiling Beefsteak on page 196.
Pan-broiled Chops
Chops for pan broiling should have flank and most of fat
removed. Wipe chops and put in hissifig hot frying-pan.
Turn as soon as under surface is seared, and sear other
side. Turn often, using knife and fork that the surface
may not be pierced, as would be liable if fork alone were
used. Cgok eight minutes if liked rare, ten to twelve minutes
if liked well done. Let stand around edge of frying-pan to
brown the outside fat. When half cooked, sprinkle with
salt. Drain on brown paper, put on hot platter, and spread
with butter or serve with Tomato or Soubise Sauce.
216 BOSTON COOKING-SCHOOL COOK BOOK
Breaded Mutton Chops
Wipe and trim chops, sprinkle with salt and pepper, dip
in crumbs, egg, and crumbs, fry in deep fat from five to
eight minutes, and drain. Serve with Tomato Sauce, or
stack around a mound of mashed potatoes, fried potato
balls, or green peas. Never fry but four at a time, and
allow fat to reheat between fryings. After testing fat for
temperature, put in chops and place kettle on back of range,
that surface of chops may not be too brown while the inside
is still underdone.
Chops k la Signora
Gash French Chops on outer edge, extending cut half-
way through lean meat. Insert in each gash a slice of
truffle, sprinkle with salt and pepper, wrap in calf's caul.
Roll in flour, dip in egg, then in stale bread crumbs, and
saute in butter eight minutes, turning often. Place in oven
four minutes to finish cooking. Arrange on hot platter for
serving, and place on top of each a fresh broiled mushroom
or mushroom baked in cream. To fat in pan add a small
quantity of boiling water and pour around chops. This is a
delicious way of cooking chops for a dinner party.
Lamb Chops a la Marseilles
Pan broil, on one side, six French chops, cover cooked
side with Mushroom Sauce, place in a buttered baking-
dish, and bake in a hot oven eight minutes. Remove to
serving dish, place a paper frill on each chop, and garnish
with parsley.
Mushroom Sauce. Brown one and one-half tablespoons
butter, add three tablespoons flour, and stir until well
browned; then add one-half cup highly seasoned Brown
Stock. Add one-fourth cup chopped canned mushrooms,
and season with salt and pepper.
Chops k la Castillane
Broil six lamb chops, arrange on slices of fried egg-plant,
and pour around the following sauce : Brown three table-
LAMB AND MUTTON 217
spoons butter, add three and one-half tablespoons flour, and
stir until well browned ; then add, gradually, one cup rich
Brown Stock. Cook three tablespoons lean raw ham cut
in small cubes in one-half tablespoon butter two minutes.
Moisten with two tablespoons Sherry wine, and add to sauce
with two tablespoons finely shredded green pepper. Season
with salt and pepper.
Chops en Papillote
Finely chop the whites of three " hard-boiled '* eggs and
force yolks through potato ricer, mix, and add to three
common crackers, rolled and sifted ; then add three table-
spoons melted butter, salt, pepper, and onion juice, to taste.
Add enough cream to make of right consistency to spread.
Cover chops thinly with mixture and wrap in buttered
paper cases. Bake twenty-five minutes in hot oven. Re-
move from cases, place on hot platter, and garnish with
parsley.
Mutton Cutlets k la Mainteuon
Wipe six French Chops, cut one and one-half inches
thick. Split meat in halves, cutting to bone. Cook two
and one-half tablespoons butter and one tablespoon onion
five minutes ; remove onion, add one-half cup chopped
mushrooms, and cook five minutes ; then add two table-
spoons flour, three tablespoons stock, one teaspoon finely
chopped parsley, one-fourth teaspoon salt, and a few grains
cayenne. Spread mixture between layers of chops, press
together lightly, wrap in buttered paper cases, and broil ten
minutes. Serve with Spanish Sauce.
Boiled Leg of Mutton
Wipe meat, place in a kettle, and cover with boiling
water. Bring quickly to boiling-point, boil five minutes,
and skim. Set on back of range and simmer until meat is
tender. When half done, add one tablespoon salt. Serve
with Caper Sauce, or add to two cups White Sauce (made
of one-half milk and one-half Mutton Stock), two '* hard-
boiled " eggs cut in slices.
218 BOSTON COOKING-SCHOOL COOK BOOK
Braised Leg of Mutton
Order a leg of mutton boned. Wipe, stuff, sew, and
place in deep pan. Cook five minutes in one-fourth cup
butter, a slice each of onion, carrot, and turnip cut in dice,
one-half bay leaf, and a sprig each of thyme and parsley.
Add three cups hot water, one and one-half teaspoons salt,
and twelve peppercorns ; pour over mutton. Cover closely,
and cook slowly three hours, uncovering for the last half-
hour. Remove from pan to hot platter. Brown three
tablespoons butter, add four tablespoons flour, and stir
until well browned ; then pour on slowly the strained liquor ;
there should be one and three- fourths cups.
Stuffing
1 cup cracker crumbs )4 teaspoon pepper
^ cup melted butter ^2 tablespoon Poultry
^ teaspoon salt Seasoning
^ cup boiliug water
Roast Lamb
A leg of lamb is usually sent from market wrapped in caul ;
remove caul, wipe meat, sprinkle with salt and pepper, place
on rack in dripping-pan, and dredge meat and bottom of
pan with flour. Place in hot oven, and baste as soon as
flour in pan is brown, and every fifteen minutes afterwards
until meat is done, which will take about one and three-
fourths hours. It may be necessary to put a small quantity
of water in pan while meat is cooking. Leg of lamb may be
boned and stuffed for roasting. See Stuffing, under Braised
Mutton.
Make gravy, following directions for Roast Beef Gravy
on page 202, or serve with Currant Jelly Sauce.
To Carve a Leg of Lamb. Cut in thin slices across grain
of meat to the bone, beginning at top of the leg.
Lamb Bretonne
Serve hot thinly sliced roast Iamb with
Beans Bretonne. Soak one and one-half cups pea beans
over night in cold water to cover, drain, and parboil until
Kidney Lamb Chop; Rib Chop; French Chop. — Page
Crown of Lamb, prepared for Roasting. — Page
Saddle op Mutton as Purchased. — Page 191.
Roast Saddle of Mutton garnished with circular pieces of
toast, small circular pieces of currant jelly, radishes cut
TO REPRESENT FUCHSIAS, AND PARSLEY. — Page 219.
LAMB AND MUTTON 219
soft ; again drain, put in earthen-ware dish or bean pot, add
tomato sauce, cover, and cook until beans have nearly
absorbed sauce.
Tomato Sauce. Mix one cup stewed and strained toma-
toes, one cup white stock, six canned pimentoes rubbed
through a sieve, one onion finely chopped, two cloves garlic
finely chopped, one-fourth cup butter, and two teaspoons salt.
Saddle of Mutton
Mutton for a saddle should always be dressed at market.
Wipe meat, sprinkle with salt and pepper, place on rack in
dripping-pan, and dredge meat and bottom of pan with flour.
Bake in hot oven one and one-fourth hours, basting every
fifteen minutes. Serve with Currant Jelly Sauce.
To Carve a Saddle of Mutton, cut thin slices parallel with
backbone, then slip the knife under and separate slices from
ribs.
Saddle of Mutton, Currant Mint Sauce
Follow directions for Saddle of Mutton, and serve with
Currant Mint Sauce. Separate two-thirds tumbler of cur-
rant jelly in pieces, but do not beat it. Add one and one-
half tablespoons finely chopped mint leaves and shavings
from the rind of one-fourth orange.
Saddle of Lamb k rEstragnon
Wipe meat, sprinkle with salt and pepper, place on rack
in dripping-pan, and dredge meat and bottom of pan with
flour. Bake in hot oven one and one-fourth hours, basting
every fifteen minutes. Remove to hot serving dish and pour
around
Estragnon Sauce. Brown four tablespoons butter, add
four tablespoons flour (which has been previously browned),
and pour on gradually, while stirring constantly, two cups
bouillon, and one-half cup stock which has infused with one
tablespoon tarragon one hour.
Crown of Lamb
Select parts from two loins containing ribs, scrape flesh
from bone between ribs, as far as lean meat, and trim off
220 BOSTON COOKING-SCHOOL COOK BOOK
backbone. Shape each piece in a semicircle, having ribs
outside, and sew pieces together to form a crown. Trim
ends of bones evenly, care being taken that they are not left
too long, and wrap each bone in a thin strip of fat salt pork
or insert in cubes of fat salt pork to prevent bone from
burning; then cover with buttered paper. Roast one and
one-fourth hours.
Remove pork from bones before serving, and fill centre
with Puree of Chestnuts.
Lamb en Casserole
"Wipe two slices of lamb cut one and one-fourth inches
thick from centre of leg. Put in hot frying-pan, and turn
frequently until seared and browned on both sides. Brush
over with melted butter, season with salt and pepper, and
bake in casserole dish twenty minutes or until tender. Par-
boil three-fourths cup carrot, cut in strips, fifteen minutes ;
drain, and saute in one tablespoon bacon fat to which has
been added one tablespoon finely chopped onion. Add to
lamb, with one cup potato balls, two cups thin Brown Sauce,
three tablespoons Sherry wine, and pepper to taste. Cook un-
til potatoes are soft, then add twelve small onions cooked until
soft, then drained and sauted in two tablespoons butter to which
is added one tablespoon sugar. Onions need not be sauted
unless they are desired glazed. Serve from casserole dish.
Mutton Curry-
Wipe and cut meat from fore-quarter of mutton in one-inch
pieces ; there should be three cupfuls. Put in kettle, cover
with cold water, and bring quickly to boiling-point ; drain in
colander and pour over one quart cold water. Return meat
to kettle, cover with one quart boiling water, add three
onions cut in slices, one-half teaspoon peppercorns, and a
sprig each of thyme and parsley. Simmer until meat is ten-
der, remove meat, strain liquor, and thicken with one-fourth
cup each of butter and flour cooked together; to the flour
add one-half teaspoon curry powder, one-half teaspoon
salt, and one-eighth teaspoon pepper. Add meat to gravy,
reheat, and serve with border of steamed rice.
LAMB AND MUTTON 221
Fricassee of Lamb with Brown Gravy
Order three pounds lamb from the fore-quarter, cut in
pieces for serving. Wipe meat, put in kettle, cover with
boiling water, and cook slowly until meat is tender. Remove
from water, cool, sprinkle with salt and pepper, dredge with
flour, and saute in butter or mutton fat. Arrange on platter,
and pour around one and one-half cups Brown Sauce made
from liquor in which meat was cooked after removing all fat.
It is better to cook meat the day before serving, as then fat
may be more easily removed.
Mutton Broth
3 lbs. mutton (from the neck) Few grains pepper
2 quarts cold water 3 tablespoons rice or
1 teaspoon salt 3 tablespoons barley
Wipe meat, remove skin and fat, and cut in small pieces.
Put into kettle with bones, and cover with cold water. Heat
gradually to boiling-point, skim, then season with salt and
pepper. Cook slowly until meat is tender, strain, and re-
move fat. Reheat to boiling-point, add rice or barley, and
cook until rice or barley is tender. If barley is used, soak
over night in cold water. Some of the meat may be served
with the broth.
Irish Stew with Dumplings
Wipe and cut in piecas three pounds lamb from the fore-
quarter. Put in kettle, cover with boiling water, and cook
slowly two hours or until tender. After cooking one hour
add one-half cup each carrot and turnip cut in one-half inch
cubes, and one onion cut in slices. Fifteen minutes before
serving add four cups potatoes cut in one-fourth inch slices,
previously parboiled five minutes in boiling water. Thicken
with one-fourth cup flour, diluted with enough cold water to
form a thin smooth paste. Season with salt and pepper,
serve with Dumplings. (See p. 205.)
Scotch Broth
Wipe three pounds mutton cut from fore-quarter. Cut
lean meat in one-inch cubes, put in kettle, cover with three
222 BOSTON COOKING-SCHOOL COOK BOOK
pints cold water, bring quickly to boiling-pointy skim, and
add one-half cup barley which has been soaked in cold water
over night ; simmer one and one-half hours, or until meat is
tender. Put bones in a second kettle, cover with cold water,
heat slowly to boiling-point, skim, and boil one and one-half
hours. Strain water from bones and a*dd to meat. Fry five
minutes in two tablespoons butter, one-fourth cup each of
carrot, turnip, onion, and celery, cut in one-half inch dice,
add to soup with salt and pepper to taste, and cook until
vegetables are soft. Thicken with two tablespoons each of
butter and flour cooked together. Add one-half tablespoon
finely chopped parsley just before serving. Rice may be
used in place of barley.
Lambs' Kidneys I
Soak, pare, and cut in slices six kidneys, and sprinkle
with salt and pepper. Melt two tablespoons butter in hot
frying-pan, put in kidneys, and cook five minutes; dredge
thoroughly with flour, and add two-thirds cup boiling water
or hot Brown Stock. Cook five minutes, add more salt and
pepper if needed. Lemon juice, onion juice, or Madeira
wine may be used for additional flavor. Kidneys must be
cooked a short time, or for several hours ; they are tender
after a few minutes* cooking, but soon toughen, and need
hours of cooking to again make them tender.
Lambs' Kidneys II
Soak, pare, trim, and slice six kidneys. Sprinkle with
salt and pepper, saute in butter, and remove to a hot dish.
Cook one-half tablespoon finely chopped onion in two table-
spoons butter until brown ; add three tablespoons flour, and
pour on slowly one and one-half cups hot stock. Season
with salt and pepper, strain, add kidneys, and one table-
spoon Madeira wine.
Ragout of Kidneys
Soak lambs* kidneys one hour in lukewarm water. Drain,
clean, cut in slices, season with salt and pepper, dredge
with flour, and saute in butten Fry one sliced onion and
LAMB AND MUTTON 223
one-half shallot, finely chopped, in three tablespoons butter
until yellow ; add three tablespoons flour and one and one-
fourth cups Brown Stock. Cook five minutes, strain, and
add one-half cup mushroom caps peeled and cut in quarters ;
season with salt and pepper, add kidneys, and serve as soon
as heated. White wine may be added if desired.
Kidney Rolls
Mix one-half cup stale bread crumbs, one-half small
onion, finely chopped, and one-half tablespoon finely chopped
parsley. Season with salt and pepper and moisten with
beaten egg. Spread mixture on thin slices of bacon, fasten
around pieces of lambs* kidney, using skewers. Bake in a
hot oven twenty minutes.
WAYS OF WARMING OVER MUTTON AND LAMB
Minced Lamb on Toast
Remove dry pieces of skin and gristle from remnants of
cold roast lamb, then chop meat. Heat in well-buttered
frying-pan, season with salt, pepper, and celery salt, and
moisten with a little hot water or stock ; or, after seasoning,
dredge well with flour, stir, and add enough stock to make
thin gravy. Pour over small slices of buttered toast.
Scalloped Lamb
Remove skin and fat from thin slices of cold roast lamb,
and sprinkle with salt and pepper. Cover bottom of a
buttered baking-dish with buttered cracker crumbs; cover
meat with boiled macaroni, and add another layer of meat
and macaroni. Pour over Tomato Sauce, and cover with
buttered cracker crumbs. Bake in hot oven until crumbs
are brown. Cold boiled rice may be used in place of
macaroni.
Blanquette of Lamb
Cut remnants of cooked lamb in cubes or strips. Reheat
two cups meat in two cups sauce, — sauce made of one-
fourth cup each of butter and flour, one cup White Stock,
and one cup of milk which has been scalded with two blades
224 BOSTON COOKING-SCHOOL COOK BOOK
of mace. Season with salt and pepper, and add one table-
spoon Mushroom Catsup, or any other suitable table sauce.
Garnish with large croutons, serve around green peas, or in
a potato border, sprinkle with finely chopped parsley.
Barbecued Lamb
Cut cold roast lamb in thin slices and reheat in sauce
made by melting two tablespoons butter, adding three-
fourths tablespoon vinegar, one-fourth cup currant jelly,
one-fourth teaspoon French mustard, and salt and cayenne
to taste.
Rechauffe of Lamb
Brown two tablespoons butter, add two and one-half
tablespoons flour, and stir until well browned ; then add
one- fourth teaspoon, each, curry powder, mustard, and salt,
and one-eighth teaspoon paprika. Add, gradually, one cup
brown stock and two tablespoons sherry wine. Reheat cold
roast lamb cut in thin slices in sauce.
Salmi of Lamb
Cut cold roast lamb in thin slices. . Cook five minutes two
tablespoons butter with one-half tablespoon finely chopped
onion. Add lamb, sprinkle with salt and pepper, and cover
with one cup Brown Sauce, or one cup cold lamb gravy sea-
soned with Worcestershire, Harvey, or Elizabeth Sauce.
Cook until thoroughly heated. Arrange slices overlapping
one another lengthwise of platter, pour around sauce, and
garnish with toast points. A few sliced mushrooms or
stoned olives improve this sauce.
Casserole of Rice and Meat
Line a mould, slightly greased, with steamed rice. Fill
the centre with two cups cold, finely chopped, cooked mut-
ton, highly seasoned with salt, pepper, cayenne, celery salt,
onion juice and lemon juice; then add one-fourth cup
cracker crumbs^ one egg slightly beaten, and enough hot
stock or water to moisten. Cover meat with rice, cover
rice with buttered paper to keep out moisture while steam-
ing, and steam forty-five minutes. Serve on a platter sur-
LAMB AND MUTTON 225
rounded with Tomato Sauce. Veal may be used in place of
mutton.
Breast of Lamb
Wipe a breast of lamb, put in kettle with bouquet of
sweet herbs, a small onion stuck with six cloves, one-half
tablespoon salt, one-half teaspoon peppercorns, and one-
fourth cup each carrot and turnip cut in dice. Cover with
boiling water, and simmer until bones will slip out easily.
Take meat from water, remove bones, and press under weight.
When cool, trim in shape, dip in crumbs, egg, and crumbs,
fry in deep fat, and drain. Serve with Spanish Sauce.
Small pieces of cold lamb may be sprinkled with salt and
pepper, dipped in crumbs, egg, and crumbs, and fried in
deep fat.
ib)
226 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XIV
VEAL
VEAL is the meat obtained from a young calf killed
when six to eight weeks old. Veal from a younger
animal is very unwholesome, and is liable to provoke serious
gastric disturbances. Veal contains a much smaller per-
centage of fat than beef or mutton, is less nutritious, and
(though from a young creature) more difficult of digestion.
Like lamb, it is not improved by long hanging, but should
be eaten soon after killing and dressing. It should always
be remembered that the flesh of young animals does not keep
fresh as long as that of older ones. Veal is divided in same
manner as lamb, into fore and hind quarters. The fore-
quarter is subdivided into breast, shoulder, and neck ; the
hind-quarter into loin, leg, and knuckle. Cutlets, fillets
(cushion), and fricandeau are cut from the thick part of
leg.
Good veal may be known by its pinkish-colored flesh and
white fat ; when the flesh lacks color, it has been taken from
a creature which was too young to kill for food, or, if of the
right age, was bled before killing. Veal may be obtained
throughout the year, but is in season during the spring.
Veal should be thoroughly cooked ; being deficient in fat
and having but little flavor, pork or butter should be added
while cooking, and more seasoning is required than for
other meats.
Veal Cutlets
Use slices of veal from leg cut one-half inch thick. Wipe,
remove bone and skin, then cut in pieces for serving. The
long, irregular- shaped pieces may be rolled, and fastened
with small wooden skewers. Sprinkle with salt and pepper ;
TEAL 227
dip in flour, egg, and crumbs ; fry slowly, until well browned,
in salt pork fat or butter ; then remove cutlets to stewpan
and pour over one and one-half cups Brown Sauce. Place
on back of range and cook slowly forty minutes, or until
cutlets are tender.
Veal may be cooked first in boiling water until tender,
then crumbed and fried. The water in which veal was
cooked may be used for sauce. Arrange on hot platter,
strain sauce and pour around cutlets, and garnish with
parsley.
Brown Sauce. Brown three tablespoons butter, add three
tablespoons flour, and stir until well browned. Add gradu-
ally one and one-half cups stock or water, or half stock and
half stewed and strained tomatoes. Season with salt, pep-
per, lemon juice, and Worcestershire Sauce. The trimmings
from veal (including skin and bones) may be covered with
one and one-half cups cold water, allowed to heat slowly to
boiling-point, then cooked, strained, and used for sauce.
Veal Chops Bavarian
Wipe six loin chops and put in a stewpan with one-half
onion, eight slices carrot, two stalks celery, one-half tea-
spoon peppercorns, four cloves, and two tablespoons butter.
Cover with boiling water and cook until tender. Drain,
season with salt and pepper, dip in flour, egg, and crumbs,
fry in deep fat, and drain on brown paper. Arrange chops
on hot serving dish and surround with boiled flat maccaroni
to which Soubise Sauce (see p. 267) is added.
Fricassee of Veal
Wipe two pounds sliced veal, cut from loin, and cover
with boiling water ; add one small onion, two stalks celery,
and six slices carrot. Cook slowly until meat is tender.
Remove meat, sprinkle with salt and pepper, dredge with
flour, and saute in pork fat. Strain liquor (there should be
two cups). Melt four tablespoons butter, add four table-
spoons flour and strained liquor. Bring to boiling-point,
season with salt and pepper, and pour around meat. Gar-
nish with parsley.
228 BOSTON COOKING-SCHOOL COOK BOOK
Minuten Fleisch
1}^ lbs. veal cut in Flour
thin slices 13^ cups Brown Stock
Salt and pepper Juice 1 lemon
^ cup claret wine 2 sprigs parsley-
Pound veal until one-fourth inch thick and cut in pieces
for serving. Sprinkle with salt and pepper, put in baking-
pan, pour over wine, and let stand thirty minutes. Drain,
dip in flour, arrange in two buttered pans, and pour over
remaining ingredients and wine which was drained from
meat. Cover, and cook slowly until meat is tender. Re-
move to serving dish and pour over sauce remaining in pan.
Loin of Veal k la Jardiniere
Wipe four pounds loin of veal, sprinkle with salt and pep-
per, and dredge with flour. Put one-fourth cup butter in
deep stewpan ; when melted, add veal and brown entire
surface of meat, watching carefully and turning often, that
it may not burn. Add one cup hot water, cover closely, and
cook slowly two hours, or until meat is tender, adding more
water as needed, using in all about three cups. Remove
meat, thicken stock remaining in pan with flour diluted with
enough cold water to pour easily. Surround the meat with
two cups each boiled turnips and carrots, cut in half-inch
cubes, and potatoes cut in balls. Serve gravy in a tureen.
Braised Shoulder of Veal
Bone, stuff, and sew in shape five pounds shoulder of veal ;
then cook same as Braised Beef, adding with vegetables two
sprigs thyme and one of marjoram.
English Meat Fie
Knuckle of veal Blade of mace
1 slice onion 2 teaspoons salt
1 slice carrot }^ lb. lean raw ham
Bit of bay leaf 4 tablespoons flour
Sprig of parsley 4 tablespoons butter
12 peppercorns 2 doz. bearded oysters
Remove meat from bones. Cover bones with cold water
add vegetables and seasonings, and heat slowly to boiling
VEAL 229
point. Add meat, boil five minutes, and let simmer until
meat is tender ; remove meat and reduce stock to two cups.
Put ham in frying-pan, cover with lukewarm water, and let
stand on back of range one hour. Brown butter, add flour,
and when well browned add stock ; then add veal and ham
each cut into cubes. Let simmer twenty minutes and add
oysters. Put in serving dish and cover with top made of
puff paste. It is much better to bake the paste separately
and cover pie just before sending to table.
Roast Veal
The leg, cushion (thickest part of leg), and loin, are suit-
able pieces for roasting. When leg is to be used, it should
be boned at market. Wipe meat, sprinkle with salt and pep-
per, stuff, and sew in shape. Place on rack in dripping-pan,
dredge meat and bottom of pan with flour, and place around
meat strips of fat salt pork. Bake three or four hours in
moderate oven, basting every fifteen minutes with one-third
cup butter melted in one-half cup boiling water, until used,
then baste with fat in pan. Serve with brown gravy.
Pricandeau of Veal
Lard a cushion of veal and roast or braise.
India Curry-
Wipe a slice of veal one-half inch thick, weighing one and
one-half pounds, and cook in frying-pan without butter,
quickly searing one side, then the other. Place on a board
and cut in one and one-half inch pieces. Fry two sliced
onions in one-half cup butter until brown, remove onions,
and add to the butter, meat, and one-half tablespoon curry
powder, then cover with boiling water. Cook slowly until
meat is tender. Thicken with flour diluted with enough
cold water to pour easily; then add one teaspoon vinegar.
Serve with a border of steamed rice.
Veal Birds
Wipe slices of veal from leg, cut as thinly as possible,
then remove bone, skin, and fat. Pound until one-fourth
inch thick and cut in pieces two and one-half inches long by
pne and one-half inches wide, each piece making a bird.
230 BOSTON COOKING-SCHOOL COOK BOOK
Chop trimmings of meat, adding for every three birds ft
piece of fat salt pork cut one inch square and one-fourth inch
thick; pork also to be chopped. Add to trimmings and pork
one-half their measure of fine cracker crumbs, and season
highly with salt, pepper, cayenne, poultry seasoning, lemon
juice, and onion juice. Moisten with beaten egg and hot
water or stock. Spread each piece with thin layer of mix-
ture and avoid having mixture come close to edge. Roll,
and fasten with skewers. Sprinkle with salt and pepper,
dredge with flour, and fry in hot butter until a golden brown.
Put in stewpan, add cream to half cover meat, cook slowly
twenty minutes or until tender. Serve on small pieces of
toast, straining cream remaining in pan over birds and toast,
and garnish with parsley. A Thin White Sauce in place of
cream may be served around birds.
Veal Loaf I
Separate a knuckle of veal in pieces by sawing through
bone. Wipe, put in kettle with one pound lean veal and one
onion ; cover with boiling water, and cook slowly until veal
is tender. Drain, chop meat finely, and season highly with
salt and pepper. Garnish bottom of a mould with slices of
*' hard-boiled " eggs and parsley. Put in layer of meat, layer
of thinly sliced " hard-boiled " eggs, sprinkle with finely
chopped parsley, and cover with remaining meat. Pour over
liquor, which should be reduced to one cupful. Press and
chill, turn on a dish, and garnish with parsley.
Veal Loaf II
Wipe three pounds lean veal, and remove skin and mem-
brane. Chop finely or force through meat chopper, then add
one-half pound fat salt pork (also finely chopped), six
common crackers (rolled), four tablespoons cream, two
tablespoons lemon juice, one tablespoon salt, one-half table-
spoon pepper, and a few drops onion juice. Pack in a
small bread-pan, smooth evenly on top, brush with white of
egg, and bake slowly three hours, basting with one-fourth
cup pork fat. Prick frequently while baking, that pork fat
may be absorbed by meat. Cool, remove from pan, and cut
in thin slices for serving.
VEAL 231
Broiled Veal Kidneys
Order veal kidneys with the suet left on. Trim, split,
and broil ten minutes. Arrange on pieces of toast and pour
over melted butter seasoned with salt, cayenne, and lemon
juice.
Veal Kidneys k la Canfield
Trim kidneys, cook in Brown Stock ten minutes, drain, and
cut in slices. Arrange alternate slices of kidney and thinly
sliced bacon on skewers with a fresh mushroom cap at
either end of each skewer. Broil until bacon is crisp and
arrange on pieces of toast. Pour over sauce made from
stock in which kidneys were cooked, seasoned with salt,
cayenne, and Madeira wine.
WAYS OF WARMING OVER VEAL
Minced Veal on Toast
Prepare as Minced Lamb on Toast, using veal in place of
lamb.
Blanquette of Veal
Reheat two cups cold roast veal, cut in small strips, in
one and one-half cups White Sauce I. Serve in a potato
border and sprinkle over all finely chopped parsley.
Ragoiit of Veal
Reheat two cups cold roast veal, cut in cubes, in one and
one-half cups Brown Sauce seasoned with one teaspoon
Worcestershire Sauce, few drops of onion juice, and a few
grains of cayenne.
232 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XV
SWEETBREADS
A SWEETBREAD is the thymus gland of lamb or calf,
but in cookery, veal sweetbreads only are consid-
ered. It is prenatally developed, of unknown function, and
as soon as calf is taken from liquid food it gradually dis-
appears. Pancreas, stomach sweetbread, is sold in some
sections of the country, but in our markets this custom is
not practised. Sweetbreads are a reputed table delicacy,
and a valuable addition to the menu of the convalescent.
A sweetbread consists of two parts, connected by tubing
and membranes. The round, compact part is called the
heart sweetbread, as its position is nearer the heart; the
other part is called the throat sweetbread. When sweet-
bread is found in market separated, avoid buying two of
the throat sweetbreads, as the heart sweetbread is more
desirable.
Sweetbreads spoil very quickly. They should be re-
moved from paper as soon as received from market,
plunged into cold water and allowed to stand one hour,
drained, and put into acidulated salted boiling water,
then allowed to cook slowly twenty minutes ; again drained,
and plunged into cold water, that they may be kept white
and firm. Sweetbreads are always parboiled in this manner
for subsequent cooking.
Broiled Sweetbread
Parboil a sweetbread, split cross-wise, sprinkle with salt
and pepper, and broil five minutes. Serve with Lemon
Butter.
SWEETBREADS 233
Creamed S"weetbread
Parboil a sweetbread, and cut in one-half inch cubes, or
separate in small pieces. Reheat in one cup White Sauce II.
Creamed Sweetbread may be served on toast, or used as
filling for patty cases or Swedish Timbales.
Creamed Sweetbread and Chicken
Reheat equal parts of cold cooked chicken, and sweetbread
cut in dice, in White Sauce II.
Sweetbread k la Poulette
Reheat sweetbread, cut in cubes, in one cup Bechamel
Sauce.
Sweetbreads, Country Style
Parboil sweetbreads, sprinkle with salt and pepper, and
dredge with flour. Arrange in baking-dish, brush over with
melted butter, allowing two tablespoon^ to each pair of
sweetbreads, and cover with thin slices fat salt pork. Bake
in a hot oven over twenty-five minutes, basting twice during
the cooking, and remove pork during the last five minutes of
the cooking.
Larded Sweetbread
Parboil a sweetbread, lard the upper side, and bake until
well browned, basting with Meat Glaze.
Sweetbreads k la Napoli
Parboil a large' sweetbread and cut in eight pieces. Cook
in hot frying-pan with a small quantity of butter, adding
enough beef extract to give sweetbread a glazed appearance.
Cut bread in slices, shape with a circular cutter three and
one-half inches in diameter, and toast. Spread each piece
with two tablespoons grated Parmesan cheese seasoned with
salt and paprika and moistened with two tablespoons heavy
cream. Arrange one piece of sweetbread on each piece of
toast and season with salt and pepper. Put in individual
glass-covered dishes, having two tablespoons cream in each
dish. Cover each piece of sweetbread with sauted mushroom
cap, put on glass covers, and bake in a moderate oven eight
minutes.
234 BOSTON COOKING-SCHOOL COOK BOOK
Braised S"weetbreads Eugenie
Parboil a sweetbread in Sherry wine twelve minutes.
Drain, cool, cut in four pieces, and lard. Cook in frying-
pan same as Sweetbreads d, la Napoli. Peel mushroom caps,
cover with Sherry wine, let stand one hour, drain, and saute
in butter. Arrange on circular pieces of toast, over each of
which has been poured one teaspoon wine drained from
mushroom caps, and season with salt and pepper. Pile five
or six mushroom caps on each piece of sweetbread, add two
tablespoons heavy cream, and bake in a moderate oven, eight
minutes. Cook in individual glass-covered dishes.
Sweetbread Cutlets with Asparagus Tips
Parboil a sweetbread, split, and cut in pieces shaped like
a small cutlet, or cut in circular pieces. Sprinkle with salt
and pepper, dip in crumbs, egg, and crumbs, and saute in
batter. Arrange in a circle around Creamed Asparagus
Tips.
Sweetbread with Tomato Sauce
Prepare as Sweetbread Cutlets with Asparagus Tips,
saute in butter or fry in deep fat, and serv^e with Tomato
Sauce.
Sweetbread and Bacon
Parboil a sweetbread, cut in small pieces, dip in flour,
egg, and crumbs, and arrange alternately with pieces of
bacon on small skewers, having four pieces sweetbread and
three of bacon on each skewer. Fry in deep fat, and drain.
Arrange in a circle around mound of green peas.
Sweetbread a la Napoli. — Page SS3.
Braised Sweetbreads Eugenie. — Page
Breslix Potted Chicken in Casserole Dish. — Page 25i
Broiled Chicken garnished with French Fried Potatoes,
Slices of Broiled Tomatoes, Parsley, and Lettuce.
Page 2^5.
PORK 235
CHAPTER XVI
PORK
PORK is the flesh and fat of pig or hog. Different
parts of the creature, when dressed, take different
names.
The chine and spareribs, which correspond to the loin in
lamb and veal, are used for roasts or steaks. Two ribs are
left on the chine. The hind legs furnish hams. These are
cured, salted, and smoked. Sugar-cured hams are considered
the best. Pickle, to which is added light brown sugar,
molasses, and saltpetre, is introduced close to bone; hams
are allowed to hang one week, then smoked with hickory
wood. Shoulders are usually corned, or salted and smoked,
though sometimes cooked fresh. Pigs* feet are boiled until
tender, split, and covered with vinegar made from white
wine. Hocks ^ the part just above the feet, are corned, and
much used by Germans. Heads are soused, and cooked
by boiling. The flank, which lies just below the ribs, is
salted and smoked, and furnishes bacon. The best pieces of
fat salt pork come from the back, on either side of backbone.
Fat, when separated from flesh and membrane, is tried
out and called lard. Leaf -lard is the best, and is tried out
from the leaf shaped pieces of solid fat which lie inside the
flank. Sausages are trimmings of lean and fat meat, minced,
highly seasoned, and forced into thin casings made of the
prepared entrails. Little pigs (four weeks old) are some-
times killed, dressed, and roasted whole.
Pork contains the largest percentage of fat of any meat
When eaten fresh it is the most difficult of digestion, aad
236 BOSTON COOKING-SCHOOL COOK BOOK
although found in market through the entire jenr^ it should
be but seldom served, and then only during the wmter months.
By curing, salting, and smoking, pork is rendered more whole-
some. Bacon, next to butter and cream, is the most easily
assimilated of all fatty foods.
Fork Chops
Wipe chops, sprinkle with salt and pepper, place in a hot
frying-pan, and cook slowly until tender, and well browned
on each side.
Pork Chops with Fried Apples
Arrange Pork Chops on a platter, and surround with
slices of apples, cut one-half inch thick, fried in the fat
remaining in pan.
Roast Fork
Wipe pork, sprinkle with salt and pepper, place on a rack
m a dripping-pan, and dredge meat and botton of pan with
flour. Bake in a moderate oven three or four hours, basting
every fifteen minutes with fat in pan. Make a gravy as for
other roasts.
Fork Tenderloins with Sweet Potatoes
Wipe tenderloins, put in a dripping-pan, and brown quickly
in a hot oven ; then sprinkle with salt and pepper, and bake
forty-five minutes, basting every fifteen minutes.
Sweet Potatoes. Pare six potatoes and parboil ten
minutes, drain, put in pan with meat, and cook until soft,
basting when basting meat.
Breakfast Bacon
See Liver and Bacon, page 207.
Fried Salt Fork with Codfish
Cut fat salt pork in one-fourth inch slices, cut gashes one-
third inch apart in slices, nearly to rind. Try out in a hot
frying-pan until brown and crisp, occasionally turning off
fat from pan. Serve around strips of codfish which have
been soaked in pan of lukewarm water and allowed to stand
on back of range until soft. Serve with Drawn Butter Sauce,
boiled potatoes, and beets.
PORK 237
Broiled Ham
Soak thin slices of ham one hour in lukewarm water.
Drain, wipe, and broil three minutes.
Fried Ham and Eggs
Wipe ham, remove one-half outside layer of fat, and place
in frying-pan. Cover with tepid water and let stand on back
of range thirty minutes ; drain, and dry on a towel. Heat
pan, put in ham, brown quickly on one side, turn and brown
other side; o^.' soak ham over night, dry, and cook in hot
frying-pan. It' cooked too long, ham will become hard and
dry. Serve with fried eggs cooked in the tried-out ham
fat.
Barbecued Ham
Soak thin slices of ham one hour in lukewarm wa,ter;
drain, wipe, and cook in a hot frying-pan until slightly
browned. Remove to serving dish and add to fat in pan
three tablespoons vinegar mixed with one and one-half tea-
spoons mustard, one-half teaspoon sugar, and one-eighth
teaspoon paprika. When thoroughly heated pour over ham
and serve at once.
Boiled Ham
Soak several hours or over night in cold water to cover.
Wash thoroughly, trim off hard skin near end of bone, put
in a kettle, cover with cold water, heat to boiling-point, and
cook slowly until tender. See Time Table for Cooking,
page 28. Remove kettle from range and set aside, that ham
may partially cool ; then take from water, remove outside
skin, sprinkle with sugar and fine cracker crumbs, and stick
with cloves one-half inch apart. Bake one hour in a slow
oven. Serve cold, thinly sliced.
Roast Ham with Champagne Sauce
Place a whole baked ham in the oven fifteen minutes
before serving time, that outside fat may be heated. Re-
move to a hot platter, garnish bone end with a paper ruffle,
and serve with Champagne Sauce.
238 BOSTON COOKING-SCHOOL COOK BOOK
Westphalian Ham
These hams are imported from Germany, and need no
additional cooking. Cut in very thin slices for serving.
Broiled Pigs' Feet
Wipe, sprinkle with salt and pepper, and broil six to
eight minutes. Serve with Maitre d'Hotel Butter or Sauce
Piquante.
Fried Pigs' Feet
Wipe, sprinkle with salt and pepper, dip in crumbs, egg,
and crumbs, fry in deep fat, ai^d drain.
Sausages
Cut apart a string of sausages. Pierce each sausage
several times with a carving fork. Put in frying-pan, cover
with boiling water, and cook fifteen minutes ; drain, return
to frying-pan, and fry until well browned. Serve with fried
apples. Sausages are often broiled same as bacon and
apples baked in pan under them.
Boston Baked Beans
Pick over one quart pea beans, cover with cold water,
and soak over night. In morning, drain, cover with fresh
water, heat slowly (keeping water below boiling-point), and
cook until skins will burst, — which is best determined by
taking a few beans on the tip of a spoon and blowing on
them, when skins will burst if sufficiently cooked. Beans
thus tested must, of course, be thrown away. Drain beans,
throwing bean-water out of doors, not in sink. Scald rind of
three-fourths pound fat salt pork, scrape, remove one-fourth
inch slice and put in bottom of bean-pot. Cut through rind
of remaining pork every one-half inch, making cuts one inch
deep. Put beans in pot and bury pork in beans, leaving
rind exposed. Mix one tablespoon salt, one tablespoon
molasses, and three tablespoons sugar; add one cup boiling
water, and pour over beans ; then add enough more boiling
water to cover beans. Cover bean-pot, put in oven, and
bake slowly six or eight hours, uncovering the last hour of
POKK 239
cooking, that rind may become brown and crisp. Add
water as needed. Many feel sure that by adding with sea-
sonings one-half tablespoon mustard, the beans are more
easily digested. If pork mixed with lean is preferred, use
less salt.
The fine reputation which Boston Baked Beans have
gained has been attributed to the earthen bean-pot with
small top and bulging sides in which they are supposed to
be cooked. Equally good beans have often been eaten
where a five-pound lard pail was substituted for the broken
bean-pot.
Yellow-eyed beans are very good when baked.
240 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XVII
POULTRY AND GAME
POULTRY includes all domestic birds suitable for food
except pigeon and squab. Examples: chicken, fowl,'
turkey, duck, goose, etc. Game includes such birds and
animals suitable for food as are pursued and taken in field
and forest. Examples : quail, partridge, wild duck, plover,
deer, etc.
The flesh of chicken, fowl, and turkey has much shorter
fibre than that of ruminating animals, and is not inter-
mingled with fat, — the fat always being found in layers
directly under the skin, and surrounding the intestines.
Chicken, fowl, and turkey are nutritious, and chicken is
specially easy of digestion. The white meat found on breast
and wing is more readily digested than the dark meat. The
legs, on account of constant motion, are of a coarser fibre
and darker color.
Since incubators have been so much used for hatching
chickens, small birds suitable for broiling may be always
found in market. Chickens which appear in market during
January weighing about one and one-half pounds are called
spring chickens.
Fowl is found in market throughout the year, but is at its
best from March until June.
Philadelphia, until recently, furnished our market with
Philadelphia chickens and capons, but now Massachusetts
furnishes equally good ones, which are found in market from
December to June. They are very large, plump, and supe-
rior eating. At an early age they are deprived of the organs
of reproduction, penned, and specially fatted for killing.
POULTRY AKD GAME 241
They are recognized by the presence of head, tail, and wing
feathers.
Turkeys are found in market throughout the year, but are
best during the winter months. Tame ducks and geese are
very indigestible on account of the large quantity of fat
they contain. Goose meat is thoroughly infiltrated with fat,
containing sometimes forty to forty-five per cent. Pigeons,
being old birds, need long, slow cooking to make them ten-
der. Squabs (young pigeons) make a delicious tidbit for
the convalescent, and are often the first meat allowed a
patient by the physician.
The flesh of game, with the exception of wild duck and
wild geese, is tender, contains less fat than poultry, is of
fine though strong flavor, and easy of digestion. Game
meat is usually of dark color, partridge and quail being ex-
ceptions, and is usually cooked rare. Venison, the flesh of
deer, is short-fibred, dark-colored, highly savored, tender,
and easy of digestion ; being highly savored, it often dis-
agrees with those of weak digestion.
Geese are in market throughout the year, Massachusetts
and Rhode Island furnishing specially good ones. A goose
twelve weeks old is known as a green goose. They may be
found in market from May to September. Young geese
which appear in market September first and continue through
December are called goslings. They have been hatched
during May and June, and then fatted for market.
Young ducks, found in market about March first, are
called ducklings. Canvasback Ducks have gained a fine
reputation throughout the country, and are found in mar-
ket from the last of November until March. Redhead
Ducks are in season two weeks earlier, and are about as
good eating as Canvasback Ducks, and much less in price.
The distinctive flavor of both is due to the wild celery on
which they feed. Many other kinds of ducks are found in
market during the fall and winter. Examples: Widgeon,
Mallard, Lake Erie Teal, Black Ducks, and Butterballs.
Fresh quail are in market from October fifteenth to Janu-
ary first, the law forbidding their being killed at any other
time in the year. The same is true of partridge, but botl^
242 BOSTON COOKING-SCHOOL COOK BOOK
are frozen and kept in cold storage several months. Cali-
fornia sends frozen quail in large numbers to Eastern mar-
kets. Grouse {prairie chicken) are always obtainable, —
fresh ones in the fall; later, those kept in cold storage.
Plover may be bought from April until December.
To Select Poultry and Game. A chicJcen is known by
soft feet, smooth skin, and soft cartilage at end of breast-
bone. An abundance of pinfeathers always indicates a
young bird, while the presence of long hairs denotes age. In
a fowl the feet have become hard and dry with coarse scales,
and cartilage at end of breastbone has ossified. Cock turkeys
are usually better eating than hen turkeys, unless hen turkey
is young, small, and plump. A good turkey should be
plump, have smooth dark legs, and cartilage at end of breast-
bone soft and pliable. Good geese abound in pinfeathers.
Small birds should be plump, have soft feet and pliable bills.
To Dress and Clean Poultry. Remove hairs and down
by holding the bird over a flame (from gas, alcohol, or burn-
ing paper) and constantly changing position until all parts
of surface have been exposed to flame ; this is known as
singeing. Cut off the head and draw out pinfeathers, using
a small pointed knife. Cut through the skin around the leg
one and one-half inches below the leg joint, care being taken
not to cut tendons ; place leg at this cut over edge of board,
press downward to snap the bone, then take foot in right
hand, holding bird firmly in left hand, and pull off foot, and
with it the tendons. In old birds the tendons must be drawn
separately, which is best accomplished by using a steel
skewer. Make an incision through skin below breastbone,
just large enough to admit the hand. With the hand remove
entrails, gizzard, heart, and liver ; the last three named con-
stitute what is known as giblets. The gall bladder, lying on
the under surface of the right lobe of the liver, is removed
with liver, and great care must be taken that it is not broken,
as a small quantity of the bile which it contains would im-
part a bitter flavor to the parts with which it came in contact.
Enclosed by the ribs, on either side of backbone, may be
found the lungs, of spongy consistency and red color. Care
most be taken that every part of them is remoyed. Eddneys,
POUIiTBY AND GAME 243
lying in the hollow near end of backbone, must also be re-
moved. By introducing first two fingers under skin close to
neck, the windpipe may be easily found and withdrawn ; also
the crop, which will he found adhering to skin close to breast.
Draw down neck skin, and cut off neck close to body, leav-
ing skin long enough to fasten under the back. Eemove oil
bag, and wash bird by allowing cold water to run through it,
not allowing bird to soak in cold water. Wipe inside and
outside, looking carefully to see that everything has been
withdrawn. If there is disagreeable odor, suggesting that
fowl may have been kept too long, clean at once, wash inside
and out with soda water, and sprinkle inside with charcoal
and place some under wings.
Poultry dressed at market seldom have tendons removed
unless so ordered. It is always desirable to have them with-
drawn, as they become hard and bony during cooking. It is
the practice of market-men to cut a gash through the skin,
to easier reach crop and windpipe. This gash must be sewed
before stufl3ng, and causes the bird to look less attractive
when cooked.
To Cut up a Fowl. Singe, draw out pinfeathers, cut off
head, remove tendons and oil bag. Cut through skin be-
tween leg and body close to body, bend back leg (thus break-
ing ligaments), cut through flesh, and separate at joint.
Separate the upper part of leg, second joint, from lower part
of leg, drumstick, as leg is separated from body. Remove
wing by cutting through skin and flesh around upper wing
joint which lies next to body, then disjoint from body. Cut
off tip of wing and separate wing at middle joint. Remove
leg and wing from other side. Separate breast from back
by cutting through skin, beginning two inches below breast-
bone and passing knife between terminus of small ribs on
either side and extending cut to collar-bone. Before removing
entrails, gizzard, heart, liver, lungs, kidneys, crop, and wind-
pipe, observe their position, that the anatomy of the bird may
be understood. The back is sometimes divided by cutting
through the middle crosswise. The wishbone, with adjoin-
ing meat, is frequently removed, and the breast meat may
be separated in two parts by cutting through flesh close to
244 BOSTON COOKING-SCHOOL COOK BOOK
breastbone with cleaver. Wipe pieces, excepting back, with
cheese-cloth wrung out of cold water. Back piece needs thor-
ough washing.
To Clean Giblets. Remove thin membrane, arteries, veins,
and clotted blood around heart. Separate gall bladder from
liver, cutting off any of liver that may have a greenish tinge.
Cut fat and membranes from gizzard. Make a gash through
thickest part of gizzard, and cut as far as inner lining, bemg
careful not to pierce it. Remove the inner sack and discard.
Wash giblets and cook until tender, with neck and tips of
wings, putting them in cold water and heating water quickly
that some of the flavor may be drawn out into stock, which
is to be used for making gravy.
To Stuff Poultry. Put stuffing by spoonfuls in neck end,
using enough to suflSciently fill the skin, that bird may look
plump when served. Where cracker stuffing is used, allow-
ance must be made for the swelling of crackers, otherwise
skin may burst during cooking. Put remaining stuffing in
body ; if the body is full, sew skin ; if not full, bring skin
together with a skewer.
To Truss Fowl. Draw thighs close to body and hold by
inserting a steel skewer under middle joint running it
through body, coming out under middle joint on other side.
Cut piece three-fourths inch wide from neck skin, and with
it fasten legs together at ends; or cross drumsticks, tie
securely with a long string, and fasten to tail. Place wings
close to body and hold them by inserting a second skewer
through wing, body, and wing on opposite side. Draw neck
skin under back and fasten with a small wooden skewer.
Turn bird on its breast. Cross string attached to tail piece
and draw it around each end of lower skewer ; again cross
string and draw around each end of upper skewer ; fasten
string in a knot and cut off ends. In birds that are not
stuffed legs are often passed through incisions cut in body
under bones near tail.
To Dress Birds for Broiling. Singe, wipe, and with a
sharp-pointed knife, beginning at back of neck, make a cut
through backbone the entire length of bird. Lay open the
bird and remove contents from inside. Cut out rib bones
POULTRY AND GAME 245
on either side of backbone, remove from breastbone, then
cut through tendons at joints.
To Fillet a Chicken. Remove skin from breast, and with
a small sharp knife begin at end of collar-bone and cut
through flesh, following close to wish and breast bones the
entire length of meat. Raise flesh with fingers, and with
knife free the piece of meat from bones which lie under it.
Cut meat away from wing joint ; this solid piece of breast is
meat known as 2^ fillet. This meat is easily separated in two
parts. The upper, larger partis called the large fillet; the
lower part the mignon fillet. The tough skin on the outside
of large fillet should be removed, also the sinew from mignon
fillet. To remove tough skin, place large fillet on a board,
upper side down, make an incision through flesh at top of
fillet, and cut entire length of fillet, holding knife as close to
skin as possible. Trim edges, that fillet may look shapely.
Broiled Chicken
Dress for broiling, following directions on page 244.
Sprinkle with salt and pepper, and place in a well-greased
broiler. Broil twenty minutes over a clear fire, watching
carefully and turning broiler so that all parts may be equally
browned. The flesh side must be exposed to the fire the
greater part of time, as the skin side will brown quickly.
Remove to a hot platter, spread with soft butter, and
sprinkle with salt and pepper. Chickens are so apt to burn
while broiling that many prefer to partially cook in oven.
Place chicken in dripping-pan, skin side down, sprinkle with
salt and pepper, dot over with butter, and bake fifteen min-
utes in hot oven; then broil to finish cooking. Guinea
chickens are becoming popular cooked in this way.
Boiled Fowl
Dress, clean, and truss a four-pound fowl, tie in cheese-
cloth, place on trivet in a kettle, half surround with boiling
water, cover, and cook slowly until tender, turning occa-
sionally. Add salt the last hour of cooking. Serve with
Egg, Oyster, or Celery Sauce. It is not desirable to stuff
a boiled fowl.
246 BOSTON COOKING-SCHOOL COOK BOOK
Boiled Capon vrith Cauliflower Sauce
Prepare and cook a capon same as Boiled Fowl, and
serve surrounded with Cauliflower Sauce and garnished with
parsley.
Chicken d la Providence
Prepare and boil a chicken, following recipe for Boiled
Fowl. The liquor should be reduced to two cups, and used
for making sauce, with two tablespoons each butter and flour
cooked together. Add to sauce one-half cup each of cooked
carrot (cut in fancy shapes) and green peas, one teaspoon
lemon juice, yolks two eggs, salt and pepper. Place chicken
on hot platter, surround with sauce, and sprinkle chicken
and sauce with one-half tablespoon finely chopped parsley.
Stewed Chicken with Onions
Dress, clean, and cut in pieces for serving, two chickens.
Cook in a small quantity of water with eighteen tiny young
onions. Remove chicken to serving-dish as soon as tender,
and when onions are soft drain from stock and reduce stock
to one and one-half cups. Make sauce of three tablespoons
butter, four tablespoons flour, stock, and one-half cup heavy
cream; then add yolks three eggs, salt, pepper, and lemon
juice to taste. Pour sauce over chicken and onions.
Chicken k la Stanley
Melt one-fourth cup butter, add one large onion thinly
sliced, and two broilers cut in pieces for serving; cover,
and cook slowly ten minutes ; then add one cup Chicken
Stock, and cook until meat is tender. Remove chickens,
rub stock and onions through a sieve, and add one and one-
half tablespoons each butter and flour cooked together. Add
cream to make sauce of the right consistency. Season with
salt and pepper. Arrange chicken on serving dish, pour
around sauce, and garnish dish with bananas cut in diagonal
slices dipped in flour and sauted in butter.
Chili Con Carnl
Clean, smge, and cut in pieces for serving, two joung
chickens. Season with salt and pepper, and saut^ in butter.
POULTKT AND GAHB 247
Remove seeds and veins from eight red peppers, cover with
boiling water, and cook until soft ; mash, and rub through a
sieve. Add one teaspoon salt, one onion finely chopped,
two cloves of garlic finely chopped, the chicken, and boiling
water to cover. Cook until chicken is tender. Remove to
serving dish, and thicken sauce with three tablespoons each
butter and flour cooked together ; there should be one and
one-half cups sauce. Canned pimentoes may be used in
place of red peppers.
Roast Chicken
Dress, clean, stuflT, and truss a chicken. Place on its back
on rack in a dripping-pan. rub entire surface with salt, and
spread breast and legs with three tablespoons butter, rubbed
until creamy and mixed with two tablespoons flour. Dredge
bottom of pan with flour. Place in a hot oven, and when
flour is well browned, reduce the heat, then bastCo Continue
basting every ten minutes until chicken is cooked. For
basting, use one-fourth cup butter, melted in two-thirds cup
boiling water, and after this is gone, use fat in pan, and
when necessary to prevent flour burning, add one cup boiling
water. During . cooking, turn chicken frequently, that it
may brown evenly. If a thick crust is desired, dredge bird
with flour two or three times during cooking. If a glazed
surface is preferred, spread bird with butter, omitting flour,
and do not dredge during baking. When breast meat is
tender, bird is suflSciently cooked. A four-pound chicken
requires about one and one-half hours.
Stuffing I
1 cup cracker crumbs }{ cup boiling water
^ cup butter Salt and Pepper
Powdered sage, summer savory, or marjoram
Melt butter in water, and pour over crackers, to which
seasonings have been added.
Stuffing n
1 cup cracker crumbs Salt
^ cup melted butter Pepper
Sage or Poultry Seasoning 1 cup scalded milk
Make same as StuflOlng L
248 BOSTON COOKING-SCHOOL COOK BOOK
Gravy-
Pour off liquid in pan in which chicken has been roasted.
From liquid skim off four tablespoons fat ; return fat to pan,
and brown with four tablespoons flour ; add two cups stock
in which giblets, neck, and tips of wings have been cooked.
Cook five minutes, season with salt and pepper, then strain.
The remaining fat may be used, in place of butter, for fry-
ing potatoes, or for basting when roasting another chicken.
For Giblet Gravy, add to the above, giblets (heart, liver,
and gizzard) finely chopped.
Braised Chicken
Dress, clean, and truss a four-pound fowl. Try out two
slices fat salt pork cut one-fourth inch thick ; remove scraps,
and add to fat five slices carrot cut in small cubes, one-
half sliced onion, two sprigs thyme, one sprig parsley, and
one bay leaf, then cook ten minutes ; add two tablespoons
butter, and fry fowl, turning often until surface is well
browned. Place on trivet in a deep pan, pour over fat, and
add two cups boiling water or Chicken Stock. Cover, and
bake in slow oven until tender, basting often, and adding
more water if needed. Serve with a sauce made from stock
in pan, first straining and removing the fat.
Chicken Fricassee
Dress, clean, and cut up a fowl. Put in a kettle, cover
with boiling water, and cook slowly until tender, adding
salt to water when chicken is about half done. Remove
from water, sprinkle with salt and pepper, dredge with
flour, and saute in butter or pork fat. Arrange chicken
on pieces of dry toast placed on a hot platter, having wings
and second joints opposite each other, breast in centre of
platter, and drumsticks crossed just below second joints.
Pour around White or Brown Sauce. Reduce stock to
two cups, strain, and remove the fat. Melt three table-
spoons butter, add four tablespoons flour, and pour on
gradually one and one-half cups stock. Just before serv-
ing, add one-half cup cream, and salt and pepper to taste ;
POULTRY AKD GAME 249
or make a sauce by browning butter and flour and adding
two cups stock, then seasoning with salt and pepper.
Fowls, which are always made tender by long cooking,
are frequently utilized in this way. If chickens are era-
ployed, they are sauted without previous boiling, and al-
lowed to simmer fifteen to twenty minutes in the sauce.
Fried Chicken
Fried chicken is prepared and cooked same as Chicken
Fricassee, with Brown Sauce, chicken always being used,
never fowl.
Fried Chicken (Southern Style)
Clean, singe, and cut in pieces for serving, two young
chickens. Plunge in cold water, drain but do not wipe.
Sprinkle with salt and pepper, and coat thickly with flour,
having as much flour adhere to chicken as possible. Try
out one pound fat salt pork cut in pieces, and cook chicken
slowly in fat until tender and well browned. Serve with
White Sauce made of half milk and half cream.
Maryland Chicken
Dress, clean, and cut up two young chickens. Sprinkle
with salt and pepper, dip in flour, egg, and soft crumbs, place
in a well-greased dripping-pan, and bake thirty minutes in a
hot oven, basting after first five minutes of cooking with
one-third cup melted butter. Arrange on platter and pour
over two cups Cream Sauce.
Blanketed Chicken
Split and clean two broilers. Place in dripping-pan and
sprinkle with salt, pepper, two tablespoons green pepper
finely chopped, and one tablespoon chives finely cut. Cover
with strips of bacon thinly cut, and bake in a hot oven until
chicken is tender. Remove to serving dish and pour around
the following sauce :
To three tablespoons fat, taken from dripping-pan, add
four tablespoons flour and one and one-half cups thin cream,
or half chicken stock and half cream may be used. Season
with salt and pepper.
250 BOSTON COOKING-SCHOOL COOK BOOK
Chicken a la Merango
Dress, clean, and cut up a chicken. Sprinkle with salt
and pepper, dredge with flour, and saute in salt pork fat.
Put in a stewpan, cover with sauce, and cook slowly until
chicken is tender. Add one-half can mushroons cut in quar-
ters, and cook five minutes. Arrange chicken on serving
dish and pour around sauce ; garnish with parsley.
Sauce
^ cup butter 2 cups boiling water
1 tablespoon finely chopped 14 ^^P stewed and strained
onion tomato
1 slice carrot, cut in cubes 1 teaspoon salt
1 slice turnip, cut in cubes % teaspoon pepper
^ cup flour .Few grains cayenne
Cook butter five minutes with vegetables. Add flour,
with salt, pepper, and cayenne, and cook until flour is well
browned. Add gradually water and tomato ; cook five
minutes, then strain.
Baked Chicken
Dress, clean, and cut up two chickens. Place in a drip-
ping-pan, sprinkle with salt and pepper, dredge with flour,
and dot over with one-fourth Cup butter. Bake thirty min-
utes in a hot oven, basting every five minutes with one-
fourth cup butter melted in one-fourth cup boiling water.
Serve with gravy made by using fat in pan, one-fourth cup
flour, one cup each Chicken Stock and cream, salt and pepper.
Planked Chicken
1^ cup butter 1 teaspoon finely chopped
Red pepper 1 1^ tablespoon onion
Green pepper I each, finely % clove garlic, finely
Parsley J chopped chopped
Duchess potatoes 1 teaspoon lemon juice
8 mushroom caps
Cream the butter, add pepper, parsley, onion, garlic, and
lemon juice. Split a young chicken as for broiling, place in
dripping-pan, sprinkle with salt and pepper, dot over with
POULTBY AND GAME 251
butter, and bake in a hot oven until nearly cooked. Butter
plauk, arrange a border of Duchess Potatoes (see p. 312)
close to edge of plank, and remove chicken to plank. Clean,
peel, and saute mushroom caps, place on chicken, spread
over prepared butter, and put in a very hot oven to brown
potatoes and finish cooking chicken. Serve on the plank.
Chicken Gumbo
Dress, clean, and cut up a chicken. Sprinkle with salt
and pepper, dredge with flour, and saute in pork fat. Fry
one-half finely chopped onion in fat remaining in frying-pan.
Add four cups sliced okra, sprig of parsley, and one-fourth
red pepper finely chopped, and cook slowly fifteen minutes.
Add to chicken, with one and one-half cups tomato, three
cups boiling water, and one and one-half teaspoons salt.
Cook slowly until chicken is tender, then add one cup boiled
rice.
Chicken Stew
Dress, clean, and cut up a fowl. Put in a stewpan, cover
with boiling water, and cook slowly until tender, adding
one-half tablespoon salt and one-eighth teaspoon pepper
when fowl is about half cooked. Thicken stock with one-
third cup flour diluted with enough cold water to pour easily.
Serve with Dumplings. If desired richer, butter may be
added.
Chicken Pie
Dress, clean, and cut up two fowls or chickens. Put
in a stewpan v.i<^ i one-half onion, sprig of parsley, and
bit of bay leaf ; cover with boiling water, and cook slowly
until tender. When chicken is half cooked, add one-half
tablespoon salt and one -eighth teaspoon pepper. Remove
chicken, strain stock, skim off fat, and then cook until
reduced to four cups. Thicken stock with one-third cup
flour diluted with enough cold water to pour easily. Place
a small cup in centre of baking-dish, arrange around it
pieces of chicken, removing some of the larger bones ; pour
over gravy, and cool. Cover with pie-crust in which
several incisions have been made, that there may be an out-
252 BOSTON COOKING-SCHOOL COOK BOOK
let for escape of steam and gases. Wet edge of crust and
put around a rim, having rim come close to edge. Bake in
a moderate oven until crust is well risen and browned.
Roll remnants of pastry and cut in diamond-shaped pieces,
bake, and sei"ve with pie when reheated. If puff paste is
used, it is best to bake top separately.
Chicken Curry
3 lb. chicken 1 tablespoon curry powder
^ cup butter 2 teaspoons salt
2 onions 1 teaspoon vinegar
Clean, dress, and cut chicken in pieces for serving. Put
butter in a hot frying-pan, add chicken, and cook ten min-
utes; then add liver and gizzard and cook ten minutes
longer. Cut onions in thin slices, and add to chicken with
curry powder and salt. Add enough boiling water to cover,
and simmer until chicken is tender. Remove chicken ; strain,
and thicken liquor with flour diluted with enough cold water
to pour easily. Pour gravy over chicken, and serve with a
border of rice or Turkish Pilaf .
Chicken en Casserole
Cut two small, young chickens in pieces for serving.
Season with salt and pepper, brush over with melted butter,
and bake in a casserole dish twelve minutes. Parboil one-
third cup carrots cut in strips five minutes, drain, and fry
with one tablespoon finely chopped onion and four thin
slices bacon cut in narrow strips. Add one and one-third
cups Brown Sauce and two-thirds cup potato balls. Add to
chicken, with three tablespoons Sherry wine, salt and pepper
to taste. Cook in a moderate oven twenty minutes, or until
chicken is tender. If small casserole dishes are used allow
but one chicken to each dish.
Breslin Potted Chicken
Dress, clean, and truss two broilers. Put in a casserole dish,
brush over with two and one-half tablespoons melted butter,
put on cover, and bake twenty minutes ; then add one cup
stock and cook until chicken is tender. Thicken stock with
one tablespoon, each, butter and flour cooked together, and
POULTRY AND GAME 253
add one-half cup cooked potato balls, one-third cup ct nned
string beans, cut in small pieces, one-third cup cooked
carrot, cut in fancy shapes, and six sauted mushroom caps.
Jellied Chicken
Dress, clean, and cut up a four-pound fowl. Put in a
stewpan with two slices onion, cover with boiling water,
and cook slowly until meat falls from bones. When half
cooked, ada one-half tablespoon salt. Remove chicken;
reduce stock to three-fourths cup, strain, and skim off fat.
r.ecorate bottom of a mould with parsley and slices of hard-
^i.iled eggs. Pack in meat freed from skin and bone and
sprinkled with sa!_ and pepper. Pour on stock and place
mould under hea~>y weight. Keep in a cold place until firm.
In summer it is necessary to add one ter^spoon dissolved
granulated gelatine to stock.
Chickens' Livers "with Madeira Sauce
Clean and separate livers, sprinkle with salt and pepper,
dredge with flour, and saute in butter. Brown two table-
spoons butter, add two and one-half tablespoons flour, and
when well browned add gradually one cup Brown Stock;
then add two tablespoons Madeira wine, and reheat livers
in sauce.
Chickens' Livers "with Bacon
Clean livers and cut each liver in six pieces. Wrap a
thin slice of bacon around each piece and fasten with a
small skewer. Put in a broiler, place over a dripping-pan,
and bake in a hot oven until bacon is crisp, turning once
during cooking.
Saut§d Chickens' Livers
Cut one slice bacon in small pieces and cook five minutes
with two tablespoons butter. Remove bacon, add one
finely chopped shallot, and fry two minutes; then add six
chickens* liters cleaned and separated, and cook two min-
utes. Add two tablespoons flour, one cup Brown Stock,
©ue teaspoon lemon juice, and one-fourth cup sliced mush-
^54 BOSTON COOS:iNG-SCHOOL COOK BOOK
rooms. Cook two minutes, turn into a serving dish, and
sprinkle with finely chopped parsley.
Chickens' Livers with Curry
Clean and separate livers. Dip in seasoned crumbs, egg,
and crumbs, and saute in butter. Remove livers, and to
fat in pan add two tablespoons butter, one-half tablespoon
finely chopped onion, and cook five minutes. Add two table-
spoons flour mixed with one-half teaspoon curry powder
and one cup stock. Strain sauce over livers, and serve
around livers Rice Timbales.
Boiled Turkey-
Prepare and cook same as Boiled Fowl. Serve with
Oyster or Celery Sauce.
Roast Turkey"
Dress, clean, stuff, and truss a ten-pound turkey (see
pages 242-244). Place on its side on rack in a dripping-
pan, rub entire surface with salt, and spread breast, legs,
and wings with one-third cup butter, rubbed until creamy
and mixed with one-fourth cup flour. Dredge bottom of pan
with flour. Place in a hot oven, and when flour on turkey
begins to brown, reduce heat, and baste eyeiry fifteen minutes
until turkey is cooked, which will require about three hours.
For basting use one-half cup butter melted in one-half cup
boiling water and after this is used baste with fat in pan.
Pour water in pan during the cooking as needed to prevent
flour from burning. During cooking turn turkey frequently,
that it may brown evenly. If turkey is browning too fast,
cover with buttered paper to prevent burning. Remove
string and skewers before serving. Garnish with parsley,
or celery tips, or curled celery and rings and discs of carrots
strung on fine wire.
For stufl3ng, use double the quantities given in recipes
under Roast Chicken. If stuffing is to be served cold,
add one beaten egg. Turkey is often roasted with Chestnut
Stufling, Oyster Stuffing, or Turkey Stuffing (Swedish Style).
POULTRY AND QAM& S56
Chestnut StnflSng
8 cups French chestaiuts }^ teaspoon pepper
^ cup butter ^ cup cream
1 teaspoon salt 1 cup cracker crumbs
Shell and blanch chestnuts. Cook in boiling salted water
until soft. Drain and mash, using a potato ricer. Add
one-half the butter, salt, pepper, and cream. Melt remain-
ing butter, mix with cracker crumbs, then combine mixtures.
Oyster Stuffing
8 cups stale bread crumbs Salt and pepper
^ cup melted butter Few drops onion Juice
1 pint oysters
Mix ingredients in the order given, add oysters, cleaned
and drained from their liquor.
Turkey Stuffing (Swedish Style)
2 cups stale bread crumbs ^ cup English walnut meats,
% cup melted butter broken in pieces
^ cup raisins, seeded and cut Salt and pepper
in pieces Sage
Mix ingredients in the order given.
Gravy
Pour off liquid in pan in which turkey has been roasted.
From liquid skim off six tablespoons fat ; return fat to pan
and brown with six tablespoons flour; pour on gradually
three cups stock in which giblets, neck, and tips of wings
have been cooked, or use liquor left in pan. Cook five
minutes, season with salt and pepper; strain. For Giblet
Gravy add to the above, giblets (heart, liver, and gizzard)
finely chopped^
Chestnut Gravy
To two cups thin Turkey Gravy add three-fourths cup
cooked and mashed chesnuts.
To Carve Turkey
Bird shonld be placed on back, with legs at right of
platter for carving. Introduce carving fork across breast^
256 BOSTON COOKING-SCHOOL COOK BOOK
bone, hold firmly in left hand, and with carving knife in
right hand cut through skin between leg and body, close to
body. With knife pull back leg and disjoint from body.
Then cut off wing. Eemove leg and wing from other side.
Separate second joints from drum-sticks and divide wings
at joints. Carve breast meat in thin crosswise slices.
Under back on either side of backbone may be found two
small, oyster-shaped pieces of dark meat, which are dainty
tidbits. Chicken and fowl are carved in the same way.
For a small family carve but one side of a turkey, that re-
mainder may be left in better condition for second serving.
Roast Goose with Potato Stuffing
Singe, remove pinfeathers, wash and scrub a goose in
hot soapsuds ; then draw (which is removing inside con-
tents). Wash in cold water and wipe. Stuff, truss, sprinkle
with salt and pepper, and lay six thin strips fat salt pork
over breast. Place on rack in dripping-pan, put in hot oven,
and bake two hours. Baste every fifteen minutes with fat
in pan. Remove pork last half-hour of cooking. Place on
platter, cut string, and remove string and skewers. Garnish
with watercress and bright red cranberries. Serve with
Apple Sauce.
Potato Stufifing
2 cups hot mashed potato , % cup butter
13^ cups soft stale bread crumbs 1 egg
)^ cup finely chopped fat salt pork Ij^ teaspoons salt
1 finely chopped onion 1 teaspoon sage
Add to potato, bread crumbs, butter, egg, salt, and sage ;
then add pork and onion.
Goose Stufifing (Chestnut)
% tablespoon finely chopped 1 cup chestnut puree
shallot 3^ cup stale bread crumbs
3 tablespoons butter %. tablespoon finely chopped
3^ lb. sausage meat parsley
12 canned mushrooms, finely 24 French chestnuts cooked
chopped and left whole
Salt and pepper
Cook shallot with butter five minutes, add sausage meat,
9aA cook two minutes, then add mushrooms, chestnut puree,
Roast Turkey garxished for servixg. — Page
Duck stuffed and trussed for roasting. — Page
m'^z*:^T.''^^mw*mmmT.i^Mimri?jKjawrzi:i^'i!^^-^^-
Stuffed Egg Plant. — Page 293.
PuRfiE OF Spinach. — Page 300.
POULTRY AND GAME 257
parsley, and salt and pepper. Heat to boiling-point, add
bread crumbs and whole chestnuts. Cool mixture before
stuffing goose.
To Truss a Goose
A goose, having short legs, is trussed differently from
chicken, fowl, and turkey. After inserting skewers, wind
string twice around one leg bone, then around other leg
bone, having one inch space of string between legs. Draw
legs with both ends of string close to back, cross string
under back, then fasten around skewers and tie in a knot.
Roast Wild Duck
Dress and clean a wild duck and truss as goose. Place on
rack in dripping-pan, sprinkle with salt and pepper, and
cover breast with two very thin slices fat salt pork. Bake
twenty to thirty minutes in a very hot oven, basting every
five minutes with fat in pan ; cut string and remove string
and skewers. Serve with Orange or Olive Sauce. Currant
jelly should accompany a duck course. Domestic ducks
should always be well cooked, requiring little more than twice
the time allowed for wild ducks.
Ducks are sometimes stuffed with apples, pared, cored,
and cut in quarters, or three small onions may be put in body
of duck to improve flavor. Neither apples nor onions are to
be served. If a stuffing to be eaten is desired, cover pieces
of dry bread with boiling water ; as soon as bread has
absorbed water, press out the water ; season bread with salt,
pepper, melted butter, finely chopped onion, or use
Duck Stuffing (Peanut)
% cup cracker crumbs 2 tablespoons butter
% cup shelled peanuts, finely Few drops onion juice
chopped Salt and pepper
% cup heavy cream Cayenne
Mix ingredients in the order given.
Braised Duck
Tough ducks are sometimes steamed one hour, and then
braised in same manner as chicken.
U
268 BOSTOisr oooking-sohool cook book
Broiled Quail
Follow recipe for Broiling Chicken, allowing eight min-
utes for cooking. Serve on pieces of toast, and garnish
with parsley and thin slices of lemon. Currant jelly or Rice
Croquettes with Jelly should accompany this course.
Roast Quail
Dress, clean, lard, and truss a quail. Bake same as
Larded Grouse, allowing fifteen to twenty minutes for cook-
ing.
Larded Grouse
Clean, remove pinions, and if it be tough the skin covering
breast. Lard breast and insert two lardoons in each leg/
Truss, and place on trivet in small shallow pan; rub with
salt, brush over with melted butter, dredge with flour, and
surround with trimmings of fat salt pork. Bake twenty to
twenty-five minutes in a hot oven, basting three times.
Arrange on platter, remove string and skewers, pour around
Bread Sauce, and sprinkle bird and sauce with coarse brown
bread crumbs. Garnish with parsley.
Breast of Grouse Saut^ Chasseur
Remove breasts from pair of grouse, and saute in butter.
When partially cooked, season with salt and pepper. Break
carcasses in pieces, cover with cold water, add carrot, celery,
onion, parsley, and bay leaf, and cook until stock is reduced
to three-fourths cup. Arrange grouse on a serving dish, and
pour around a sauce made of three tablespoons butter, four
and one-half tablespoons flour, stock made from grouse, and
three-fourths cup stewed and strained tomatoes. Season
with salt, cayenne, and lemon juice, and add one teaspoon
finely chopped parsley, and one-half cup canned mushrooms
cut in slices.
Broiled or Roasted Plover
Plover is broiled or roasted same as quail.
Potted Pigeons
Clean, stuff, and truss six pigeons, place upright in a stew-
pan, and ^d one quart boiling water in whiclj celery has
r-OULTKY AND GAME 259
been cooked. Cover, and cook slowly three hours or until
tender ; or cook in oven in a covered earthen dish. Remove
from water, cool slightly, sprinkle with salt and pepper,
dredge with flour, and brown entire surface in pork fat.
Make a sauce with one- fourth cup, each, butter and flour
cooked together and stock remaining in pan ; there should be
two cups. Place each bird on a slice of dry toast, and pour
gravy over all. Garnish with parsley.
Stuffing
1 cup hot riced potatoes 1 tablespoon batter
^ teaspoon salt )^ cup soft stale bread
3^ teaspoon pepper crumbs soaked in some
}/^ teaspoon marjoram of the celery water and
or summer savory wrung in cheese-cloth
Few drops union juice Yolk 1 egg
Mix ingredients in order given.
Broiled Venison Steak
Follow recipe for Broiled Beefsteak. Serve with Maitre
d*H6tel Butter. Venison should always be cooked rare.
Venison Steaks, Sauted, Cumberland Sauce
Cut venison steaks in circular pieces and use trimmings
for the making of stock. Saute steaks in hot buttered frying-
pan and serve with
Cumberland Sauce. Soak two tablespoons citron, cut in
julienne-shaped pieces, two tablespoons glaced cherries, and
one tablespoon Sultana raisins, in Port wine for several
hours. Drain and cook fruit five minutes in one-third cup
Port wine. Add one-half tumbler currant jelly, and, as soon
as jelly is dissolved, add one and one-third cups Brown Sauce,
and two tablespoons shredded almonds.
Venison Steak, Chestnut Sauce
Wipe steak, sprinkle with salt and pepper, place on a
greased broiler, and broil five minateeu Bemove to hot plat-<
tear axul poor %y9<m
BOSTON COOKING-SCHOOL COOK BOOK
Chestaiut Sauce. Fry one-half onion and six slices carrot,
cut in small pieces, in two tablespoons butter, five minutes,
add three tablespoons flour, and stir until well browned ; then
add one and one-half cups Brown Stock, a sprig of parsley, a
bit of bay leaf, eight peppercorns, and one teaspoon salt.
Let simmer twenty minutes, strain, then add three table-
spoons Madeira wine, one cup boiled French chestnuts, and
one tablespoon butter.
Venison Cutlets
Clean and trim slices of venison cut from loin. Sprinkle
with salt and pepper, brush over with melted butter or olive
oil, and roll in soft stale bread crumbs. Place in a broiler
and broil five minutes, or saute in butter. Serve • with Port
Wine Sauce.
Roast Leg of Venison
Prepare and cook as Roast Lamb, allowing less time that
it may be cooked rare.
Saddle of Venison
Clean and lard a saddle of venison. Cook same as Saddle
of Mutton. Serve with Currant Jelly Sauce.
Belgian Hare a la Maryland
Follow directions for Chicken k la Maryland (see p. 249).
Bake forty minutes, basting with bacon fat in place of
butter.
Belgian Hare, Sour Cream Sauce
Clean and split a hare. Lard back and hind legs, and
season with salt and pepper. Cook eight slices carrot cut in
small pieces and one-half small onion in two tablespoons
bacon fat five minutes. Add one cup Brown Stock, and
pour around hare in pan. Bake forty- five minutes, basting
often. Add one cup heavy cream and the juice of one lemon.
Cook fifteen minutes longer, and baste every five minutes.
Remove to serving dish, strain sauce, thicken, season with
salt and pepper, and pour around hare.
"WARMING OVER POULTRY AND GAME 261
WAYS OF WARMING OVER POULTRY AND GAME
Creamed Chicken
2 cups cold cooked chicken, 2 cups White Sauce II
cut in dice % teaspoon celery salt
Heat chicken dice in sauce, to which celery salt has been
added.
Creamed Chicken with Mushrooms
Add to Creamed Chicken one- fourth cup mushrooms cut
in slices.
Chicken with Potato Border
Serve Creamed Chicken in Potato Border.
Chicken in Baskets
To three cups hot mashed potatoes add three tablespoons
butter, one teaspoon salt, yolks of three eggs slightly beaten,
and enough milk to moisten. Shape in form of small bas-
kets, using a pastry-bag and tube. Brush over with white
of egg slightly beaten, and brown in oven. Fill with
Creamed Chicken. Form handles for baskets of parsley.
Chicken and Oysters a la Metropole
>^ cup butter 2 cups cold cooked chicken,
^ cup flour cut in dice
}^ teaspoon salt 1 pint oysters, cleaned and
% teaspoon pepper drained
2 cups cream y^ cup finely chopped celery
Make a sauce of first five ingredients, add chicken dice and
oysters ; cook until oysters are plump. Serve sprinkled with
celery.
Luncheon Chicken
1)^ cups cold cooked chicken, 1 cup Chicken Stock
cut in small dice Salt
2 tablespoons butter Pepper
1 slice carrot, cut in small cubes % cup buttered cracker
1 slice onion crumbs
2 tablespoons flour 4 eggs
Cook butter five minutes with vegetables, add flour, and
gradually the stock. Strain, add chicken dice, and season
262 BOSTON COOKING-SCHOOL COOK BOOK
with salt and pepper. Turn on a slightly buttered platter
and sprinkle with cracker crumbs. Make four nests, and in
each nest slip an egg; cover eggs with crumbs, and bake
in a moderate oven until whites of eggs are firm.
Blanquette of Chicken
2 cups cold cooked chicken, 1 tablespoon finely-
cut in strips chopped parsley
1 cup White Sauce II Yolks 2 eggs
2 tablespoons milk
Add chicken to sauce ; when well heated, add yolks of
eggs slightly beaten, diluted with milk. Cook two minutes,
then add parsley.
Scalloped Chicken
Butter a baking-dish. Arrange alternate layers of cold,
cooked sliced chicken and boiled macaroni or rice. Pour
over White, Brown, or Tomato Sauce, cover with buttered
cracker crumbs, and bake in a hot oven until crumbs are
brown.
Mock Terrapin
1% cups cold cooked chicken Whites 2 " hard-boiled " eggs,
or veal, cut in dice chopped
1 cup White Sauce I 3 tablespoons Sherry wine
Yolks 2 " hard-boiled " eggs, . ^ teaspoon salt
finely chopped Few grains cayenne
Add to sauce, chicken, yolks and whites of eggs, salt, and
cayenne ; cook two minutes, and add wine.
Chicken Souffle
2 cups scalded milk 2 cups cold cooked chicken,
% cup butter finely chopped
% cup flour Yolks 3 eggs, well beaten
1 teaspoon salt 1 tablespoon finely-chopped
3^ teaspoon pepper parsley
% cup stale soft bread crumbs Whites 3 eggs, beaten stiff
Make a sauce of first five ingredients, add bread crumbs,
and cook two minutes ; remove from fire, add chicken, yolks
of eggs, and parsley, then fold in whites of eggs. Turn in
a buttered pudding-dish, and bake thirty- five minutes in a
WARMING OVER POULTRY AND GAME 263
Slow oven. Serve with White Mushroom Sauce. Veal may
be used in place of chicken.
Chicken Hollaudaise
1% tablespoons butter y^ cup finely chopped celery
1 teaspoon finely chopped onion i^ teaspoon salt
2 tablespoons coni-starch Few grains paprika
1 cup chicken stock 1 cup cold cooked chicken,
1 teaspoon lemon juice cut in small cubes
Yolk 1 egg
Cook butter and onion five minutes, add corn-starch and
stock gradually. Add lemon juice, celery, salt, paprika,
and chicken; when well heated, add yolk of Qg^ slightly
beaten, and cook one minute. Serve with buttered Graham
toast.
Chicken Chartreuse
Prepare and cook same as Casserole of Rice and Meat,
using chicken in place of lamb or veal. Season chicken
with salt, pepper, celery salt, onion juice, and one-half tea-
spoon finely chopped parsley.
Scalloped Turkey
Make one cup of sauce, using two tablespoons butter, two
tablespoons flour, one-fourth teaspoon salt, few grains of
pepper, and one cup stock (obtained by cooking in water
bones and skin of a roast turkey). Cut remnants of cold
roast turkey in small pieces ; there should be one and one-
half cups. Sprinkle bottom of buttered baking-dish with
seasoned cracker crumbs, add turkey meat, pour over sauce,
and sprinkle with buttered cracker crumbs. Bake in a hot
oven until crumbs are brown. Turkey, chicken, or veal may
be used separately or in combination.
Minced Turkey
To one cup cold roast turkey, cut in small dice, add one-
third cup soft stale bread crumbs. Make one cup sauce,
using two tablespoons butter, two tablespoons flour, and one
cup stock (obtained by cooking bones and skin of a ro&s^
264 BOSTON COOKING-SCHOOL COOK BOOK
turkey). Season with salt, pepper, and onion juice. Heat
turkey and bread crumbs in sauce. Serve on small pieces of
toast, and garnish with poached eggs and toast points.
Salmi of Duck
Cut cold roast duck in pieces for serving. Reheat in
Spanish Sauce.
Spanish Sauce. Melt one-fourth cup butter, add one
tablespoon finely chopped onion, a stalk of celery, two slices
carrot cut in pieces, and two tablespoons finely chopped lean
raw ham. Cook until butter is brown, then add one-fourth
cup flour, and when well browned add two cups Consomme,
bit of bay leaf, sprig of parsley, blade of mace, two cloves,
one-half teaspoon salt, and one-eighth teaspoon pepper; cook
five minutes. Strain, add duck, and when reheated add
Sherry wine, stoned olives, and mushrooms cut in quarters.
Arrange on dish for serving, and garnish with olives and
mushrooms. Grouse may be used in place of duck.
FISH AND MEAT SAUCES 265
CHAPTER XVIII
FISH AND MEAT SAUCES
THE French chef keeps always on hand four sauces, —
White, Brown, Bechamel, and Tomato, — and with
these as a basis is able to make kinds innumerable. Butter
and flour are usually cooked together for thickening sauces.
When not browned, it is called roux ; when browned, hrown
roux. The French mix butter and flour together, put in
saucepan, place over fire, stir for five minutes ; set aside to
cool, again place over fire, and add liquid, stirring constantly
until thick and smooth. Butter and flour for brown sauces
are cooked together much longer, and watched carefully lest
butter should burn. The American cook makes sauce by
stirring butter in saucepan until melted and bubbling, adds
flour and continues stirring, then adds liquid, gradually stir-
ring or beating until the boiling-point is reached. For Brown
Sauce, butter should be stirred until well browned ; flour
should be added and stirred with butter until both are
browned before the addition of liquid. The secret in mak-
ing a Brown Sauce is to have butter and flour well browned
before adding liquid.
It is well worth remembering that a sauce of average
thickness is made by allowing two tablespoons each of butter
and flour to one cup liquid, whether it be milk, stock, or ta
mato. For Brown Sauce a slightly larger quantity of flour
is necessary, as by browning flour its thickening property is
lessened, its starch being changed to dextrine. When sauces
are set away, put a few bits of butter ou top to prevent crust
from forming.
266 BOSTON COOKINGhSOHOOL COOK BOOK
Thin "VThite Sauce
2 tablespoons butter 1 cup scalded milk
1}^ tablespoons flour }^ teaspoon salt
Few grains pepper
Put butter in saucepan, stir until melted and bubbling;
add flour mixed with seasonings, and stir until thoroughly
blended ; then pour on gradually while stirring constantly
the milk, bring to the boiling-point and let boil two min-
utes. If a wire whisk is used, all the milk may be added at
once.
Cream Sauce
Make same as Thin White Sauce, using cream instead of
milk.
"White Sauce I
2 tablespoons butter 1 cup milk
2 tablespoons flour )^ teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
"White Sauce II
2 tablespoons butter 1 cup milk
3 tablespoons flour ^i teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
Thick "White Sauce (for Cutlets and Croquets)
2% tablespoons butter 1 cup milk
)^ cup corn-starch or ^ teaspoon salt
% cup flour Few grains pepper
Make same as Thin White Sauce.
"Velout^ Sauce
2 tablespoons butter 1 cup White Stock
2 tablespoons flour ^ teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
Sauce Allemande
To Velout^ Sauce add one teaspoon lemon juice and yolk
one egg.
FISH AND MEAT SAtJCES 267
Soubise Sauce
2 cups sliced onions % cup cream or milk
1 cup Veloutd Sauce Salt and pepper
Cover onions with boiling water, cook five minutes, drain,
again cover with boiling water, and cook until soft ; drain,
and rub through a sieve. Add to sauce with cream. Season
with salt and pepper. Serve with mutton, pork chops, or
" hard-boiled " eggs.
Drav^n Butter Sauce
^ cup butter Ij^ cups hot water
8 tablespoons flour % teaspoon salt
3^ teaspoon pepper
Melt one-half the butter, add flour with seasonings, and
pour on gradually hot water. Boil five minutes, and add
remaining butter in small pieces. To be served with boiled
or baked fish.
Shrimp Sauce
To Drawn Butter Sauce add one Q%'g yolk and one-half
can shrimps cleaned and cut in pieces.
Caper Sauce
To Drawn Butter Sauce add one-half cup capers drained
from their liquor. Serve with boiled mutton.
Egg Sauce I
To Drawn Butter Sauce add two " hard-boiled " eggs cut in
one-fourth inch slices.
Egg Sauce II
To Drawn Butter Sauce add beaten yolks of two eggs
and one teaspoon lemon juice.
Bro^wrn Sauce I
2 tablespoons butter 1 cup Brown Stock
% slice onion ^ teaspoo^ salt
3 tablespoons flour 3^ teaspoon pepper
Cook onion in butter until slightly browned; remove
onion and stir butter constantly until well browned ; add
flour mixed with seasonings, and brown the butter and
flour; then add stock gradually, bring to the boiling-point,
and let boil two miuates.
268 BOSTON COOKING-SCHOOL COOK BOOK
^ Brown Sauce II (Espagnole)
^ cup butter Sprig of parsley
1 slice carrot 6 peppercorns
1 slice onion 5 tablespoons flour
Bit of bay leaf 2 cups Brown Stock
Sprig of thyme Salt and pepper
Cook butter with carrot, onion, bay leaf, thyme, parsley,
and peppercorns, until brown, stirring constantly, care being
taken that butter is not allowed to burn ; add flour, and
when well browned, add stock gradually. Bring to boiling-
point, strain, and season with salt and pepper.
Brown Mushroom Sauce I
To one cup Brown Sauce add one-fourth can mushrooms,
drained, rinsed, and cut in quarters or slices.
Brown Mushroom Sauce II
1 can mushrooms ^ cup flour
3^ cup butter 2 cups Consomme or Brown
)4, tablespoon lemon juice Stock
Salt and pepper
Drain and rinse mushrooms and chop finely one-half of
same. Cook five minutes with butter and lemon juice ;
drain; brown the butter, add flour, and when well-browned,
add gradually Consomme. Cook fifteen minutes, skim, add
remaining mushrooms cut in quarters or slices, and cook
two minutes. Season with salt and pepper. Use fresh
mushrooms in place of canned ones when possible.
Sauce Piquante
To one cup Brown Sauce add one tablespoon vinegar,
one-half small shallot finely chopped, one tablespoon each
chopped capers and pickle, and a few grains of cayenne.
Olive Sauce
Remove stones from ten olives, leaving meat in one piece.
Cover with boiling water and cook five minutes. Drain
olives, and add to two cups Brown Sauce I or IL
FISH AND MEAT SAUCES 269
Orange Sauce
^ cup butter Few grains cayenne
3^ cup flour Juice 2 oranges
11^ cups Brown Stock 2 tablespoons Sherry wine
y^ teaspoon salt Rind of 1 orange, cut in
fancy shapes
Brown the butter, add flour, with salt and cayenne, and
stir until well browned. Add stock gradually, and just
before serving, orange juice. Sherry, and pieces of rind.
Sauce k I'ltalienne
Onion 1 r. ^ 1 1 •> Sprig marjoram
Carrot Y '^"^T""' ^"^^ 2 tablespoons butter
Lean raw ham j ^"""^^ <A^o^^i^ 2^ tablespoons flour
12 peppercorns 1 cup Brown Stock
2 cloves 11^ cups white wine
% tablespoon finely chopped parsley
Cook first six ingredients with butter five minutes, add
flour, and stir until well browned ; then add gradually stock
and wine. Strain, reheat, and after pouring around fish
sprinkle with parsley.
Champagne Sauce
Simmer two cups Espagnole Sauce until reduced to one
and one-half cups. Add two tablespoons mushroom liquor,
one-half cup champagne, and one tablespoon powdered
sugar.
Tomato Sauce I (without Stock)
% can tomatoes or 3 tablespoons butter
1^ cups fresh stewed tomatoes 3 tablespoons flour
1 slice onion i^ teaspoon salt
}4, teaspoon pepper
Cook onion with tomatoes fifteen minutes, rub through
a strainer, and add to butter and flour (to which seasonings
have been added) cooked together. If tomatoes are very
acid, add a few grains of soda. If tomatoes are to retain
their red color it is necessary to brown butter and flour to-
gether before adding the tomatoes.
270 BOSTON COOKING-SCHOOL COOK BOOK
Tomato Sauce II
% can tomatoes y^ teaspoon salt
1 teaspoon sugar 4 tablespoons butter
8 peppercorns 4 tablespoons flour
Bit of bay leaf 1 cup Brown Stock
Cook tomatoes twenty minutes with sugar, peppercorns,
bay leaf, and salt ; rub through a strainer, and add stock.
Brown the butter, add flour, and when well browned, grad-
ually add hot liquid.
Tomato Sauce III
)^ cup butter Sprig of parsley
1 slice carrot 1 cup stewed and strained
1 slice onion tomatoes
Bit of bay leaf 1 cup Brown Stock
Sprig of thyme Salt and pepper
1^ cup flour
Brown the butter with carrot, onion, bay leaf, thyme,
and parsley; remove seasonings, add flour, stir until well
browned, then add tomatoes and stock. Bring to boiling-
point, and strain.
Tomato and Mushroom Sauce
2 slices chopped bacon or 2 cloves
small quantity uncooked ham % teaspoon peppercorns
1 slice onion Few gratings nutmeg
6 slices carrot 3 tablespoons flour
Bit of bay leaf ^ can tomatoes
2 sprigs thyme \% cups Brown Stock
Sprig of parsley Salt and pepper
% can mushrooms
Cook bacon, onion, and carrot five minutes; add bay
leaf, thyme, parsley, cloves, peppercorns, nutmeg, and
tomatoes, and cook five minutes. Add flour diluted with
enough cold water to pour; as it thickens, dilute with stock.
Cover, and cook in oven one hour. Strain, add salt and
pepper to taste, and one-half can mushrooms, drained from
their liquor, rinsed, and cut in quarters; then cook two
minutes. Use fresh mushrooms in place of canned on^
when possible.
inSH AND MEAT SAUCES 2T1
Tomato Cream Sauce
j^ can tomatoes Bit of bay leaf
Sprig of thyme 1 cup White Sauce I
1 stalk celery % teaspoon salt
1 slice onion Few grains cayenne
)^ teaspoon soda
Cook tomatoes twenty minutes with seasonings; rub
through a strainer, add soda, then White Sauce. Serve
with Baked Fish or Lobster Cutlets.
Spanish Sauce
2 tablespoons finely chopped )^ cup butter
lean raw ham )^ cup flour
2 tablespoons chopped celery \y^ cups Brown Stock
2 tablespoons chopped carrot % cup stewed and strained
1 tablespoon chopped onion tomatoes
Salt and pepper
Cook ham and vegetables with butter until butter is well
browned; add flour, stock, and tomatoes; cook five minutes,
then strain. Season with salt and pepper*
Bechamel Sauce
\% cups White Stock 6 peppercorns
1 slice onion . ^ cup butter
1 slice carrot ^ cup flour
Bit of bay leaf 1 cup scalded milk
Sprig of parsley )^ teaspoon salt
% teaspoon pepper
Cook stock twenty minutes with onion, carrot, bay leaf,
parsley, and peppercorns, then strain ; there should be one
cupful. Melt the butter, add flour, and gradually hot stock
and milk. Season with salt and pepper.
yeUo^v- Bechamel Sauce
To two cups Bechamel Sauce add yolks of three eggs
slightly beaten, first diluting eggs with small quantity of
hot sauce, then adding gradually to remaining sauce. This
prevents the sauce from having a curdled appearance.
272 BOSTON COOKING-SCHOOL COOK BOOK
Olive and Almond Sauce
S tablespoons butter 1 teaspoou beef extract
3 tablespoons flour 8 olives (stoned and cut
1 cup White Stock in quai-ters)
}4 cup cream }^ tablespoon lemon juice
^ cup shredded almonds ^ teaspoon salt
Few grains cayenne
Melt butter, add flour, and pou^ on gradually White Stock.
Just before serving add remaining ingredients. Serve with
boiled or steamed fish.
Oyster Sauce
1 pint oysters 1 cup milk or Chicken Stock
1^ cup butter Salt
^ cup flour Pepper
Oyster liquor
Wash oysters, reserve liquor, heat, strain, add oysters,
and cook until plump. Remove oysters, and make a sauce
of butter, flour, oyster liquor, and milk. Add oysters, and
season with salt and pepper.
Cucumber Sauce I
Grate two cucumbers, drain, and season with salt, pepper,
and vinegar. Serve with Brx)iled Fish.
Cucumber Sauce II
Beat one-half cup heavy cream until stiff, and add one-
fourth teaspoon salt, few grains pepper, and gradually two
tablespoons vinegar; then add one cucumber, pared, chopped,
and drained.
Celery Sauce
3 cups celery, cut in 2 cups Thin White
thin slices Sauce
Wash and scrape celery before cutting into pieces. Cook
in boiling salted water until soft, drain, rub through a sieve,
and add to sauce. Celery sauce is often made from the
stock in which fowl or turkey has been boiled, or with one-
half stock and one-half milk.
nSH A^D MEAT SAUCES 273
Suprdme Sauce
^ cup butter ^ cup hot cream
^ cup flour 1 tablespoon mushroom liquor
1)4 cups hot Chicken Stock ^ teaspoon lemon juice
Salt and pepper
Make same as Thin White Sauce, and add seasonings.
Maitre d'Hdtel Butter
^ cup butter X tablespoon finely chopped
)4 teaspoon zalt parsley
j^ teaspoon pepper ^ tablespoon lemon juice
Put butter in a bowl, and with small wooden spoon work
until creamy. Add salt, pepper, and parsley, then lemon
juice very slowly.
Tartar Sauce
1 tablespoon vinegar ^ teaspoon salt
1 teaspoon lemon juice 1 ta)3lespoon Worcestershire Sauce
}{ cup butter
The Boston Cook Book
Mix vinegar, lemon juice, salt, and Worcestershire Sauce
in a small bowl, and heat over hot water. Brown the butter
in an omelet pan, and strain into first mixture.
Lemon Butter
^ cup butter 1 tablespoon lemon juice
Cream the butter, and add slowly lemon juice.
Anchovy Butter
^ cup butter Anchovy sauce
Cream the butter and add anchovy sauce to taste.
Lobster Butter
^ cup butter Lobster coral
Clean, wipe, and force coral through a fine sieve. Put in
a mortar with butter, and pound until well blended. This
butter is used in Lobster Soup and Sauces to give color and
richness.
274 BOSTON COOKING-SCHOOL COOK BOOK
Hollandaise Sauce I
% cup butter >^ teaspoon salt
Yolks 2 eggs Few grains cayenne
1 tablespoon lemon juice y^ cup boiling water
Put butter in a bowl, cover with cold water, and wash,
using a spoon. Divide in three pieces ; put one piece in a
saucepan with yolks of eggs and lemon juice, place saucepan
in a larger one containing boiling water, and stir constantly
with a wire whisk until butter is melted ; then add second
piece of butter, and, as it thickens, third piece. Add water,
cook one minute, and season with salt and cayenne. If
mixture curdles, add two tablespoons heavy cream.
Hollandaise Sauce H
% cup butter Yolks 2 eggs
% tablespoon vinegar or 3€ teaspoon salt
1 tablespoon lemon juice Few grains cayenne.
French Chef
Wash butter, divide in three pieces ; put one piece in a
saucepan with vinegar or lemon juice and egg yolks ; place
saucepan in a larger one containing boiling water, and stir
constantly with a wire whisk. Add second piece of butter,
and, as it thickens, third piece> Remove from fire, and add
salt and cayenne. If left over fire a moment too long it
will separate. If a richer sauce is desired, add one-half tea-
spoon hot water and one-half tablespoon heavy cream.
Anchovy Sauce
Season Brown, Drawn Butter, or Hollandaise Sauce with
anchovy sauce.
Horseradish Hollandaise Sauce
To Hollandaise Sauce II add one-fourth cup grated horse-
radish root.
Lobster Sauce I
To Hollandaise Sauce I add one-third cup lobster meat cut
in small dice.
FISH AND MEAT SAUCES 276
Lobster Sauce II
1*^ lb. lobster % teaspoon salt
1^ cup butter Few grains cayenne
y^ cup flour y^ tablespoon lemon juice
3 cups cold water
Remove meat from lobster, and cut tender claw-meat in
one-half inch dice. Chop remaining meat, add to body bones,
and cover with water; cook until stock is reduced to two
cups, strain, and add gradually to butter and flour cooked to-
gether, then add salt, cayenne, lemon juice, and lobster dice.
If the lobster contains coral, prepare Lobster Butter, add
flour, and thicken sauce therewith.
Sauce B^arnaiae
To Hollandaise Sauce II add one teaspoon each of finely
chopped parsley and fresh tarragon or one-half tablespoon
tarragon vinegar.
Served with mutton chops, steaks, broiled squabs, smelts,
or boiled salmon.
Sauce Trianon
To Hollandaise Sauce II add gradually, while cookings
one and one-half tablespoons Sherry wine.
Sauce Figaro
To Hollandaise Sauce II add two tablespoons tomato
puree (tomatoes stewed, strained, and cooked until reduced
to a thick pulp), one teaspoon finely chopped parsley, and a
few grains cayenne.
Horseradish Sauce I
3 tablespoons grated horse- ^ teaspoon salt
radish root Few grains cayenne
1 tablespoon vinegar 4 tablespoons heavy cream
Mix first four ingredients, and add cream beaten stiff.
Horsexadish Sauce II
3 tablespoons cracker crumbs . 3 tablespoons butter
y^ cup grated horseradish root j^ teaspoon salt
^ \% cups milk y^ teaspoon pepper
Cook first three ingredients twenty minutes in double
boiler. Add butter, salt, and pepper.
276 BOSTON COOKING-SCHOOL COOK BOOK
Bread Sauce
2 cups milk % teaspoon salt
y^ cup fine stale bread crumbs Few grains cayenne
1 onion 3 tablespoons butter
6 cloves 3^ cup coarse stale bread.
crumbs
Cook milk thirty minutes in double boiler, with fine bread
crumbs and onion stuck with cloves. Remove onion, add
salt, cayenne, and two tablespoons butter. Usually served
poured around roast partridge or grouse, and sprinkled with
coarse crumbs browned in remaining butter.
Rice Sauce
3 tablespoons rice 3 cloves
2 cups milk ' 2 tablespoons butter
3^ onion Salt and pepper
Wash rice, add to milk, and cook in double boiler until
soft. Rub through a fine strainer, return to double boiler,
add onion stuck with cloves, and cook fifteen minutes'.
Remove onion, add butter, salt, and pepper.
Cauliflov^er Sauce
^ cup butter Cooked flowerets from a small
1^ cup flour cauliflower
1 cup White Stock III Salt
1 cup scalded milk Pepper
Make same as Thin White Sauce and add flowerets.
Mint Sauce
1^ cup finely chopped mint leaves 1 tablespoon powdered
]/^ cup vinegar sugar
Add sugar to vinegar; when dissolved, pour over mint
and let stand thirty minutes on back of range to infuse. If
vinegar is very strong, dilute with water.
Currant Jelly Sauce
To one cup Brown Sauce, from which onion has been
omitted, add one-fourth tumbler current jelly and one table-
spoon Sherry wine ; or, add currant jelly to one cup gravy
made to serve with roast lamb. Currant Jelly Sauce is
suitable to serve with lamb.
FISH AND MEAT SAUCES 277
Port Wine Sauce
To one cup Brown Sauce, from which onion has been
omitted, add one-eighth tumbler current jelly, two table-
spoons Port wine, and a few grains cayenne.
Vinaigrette Sauce
1 teaspoon salt 6 tablespoons olive oil
^ teaspoon paprika 1 tablespoon chopped pickles
Few grains pepper 1 tablespoon chopped green pepper
1 tablespoon tarragon vinegar 1 teaspoon chopped parsley
2 tablespoons cider vinegar 1 teaspoon chopped chives
Mix ingredients in order given.
Sauce Tartare
% teaspoon mustard \%. tablespoons vinegar
1 teaspoon powdered sugar Capers
y^ teaspoon salt Pickles
Few grains cayenne Olives
Yolks 2 eggs Parsley
% cup olive oil % shallot, finely chopped
J^ teaspoon powdered tarragon or 1 tablespoon tarragon vinegar
Mix mustard, sugar, salt, and cayenne ; add yolks of eggs,
and stir until thoroughly mixed, setting bowl in pan of ice-
water. Add oil, at first drop by drop, stirring with a
wooden spoon or wire whisk. As mixture thickens, dilute
with vinegar, when oil may be added more rapidly. Keep
in cool place until ready to serve, then add remaining
ingredients.
Hot Sauce Tartare
% tablespoon each
finely chopped
% tablespoon
each,
finely chopped
% cup White Sauce I Capers ^
y^ cup Mayonnaise Pickles
% shallot, finely chopped Olives
% teaspoon vinegar Parsley
To white sauce add remaining ingredients. Stir con-
stantly until mixture is thoroughly heated, but do not let it
come to the boiling-point. Served with boiled, steamed, or
fried fish.
278 BOSTON COOKING-SCHOOL COOK BOOK
Hot Mayonnaise
Yoiks 2 eggs >^ cup hot water
2 tablespoons olive oil Salt
1 tablespoon vinegar Few grains cayenne
1 teaspoon finely chopped parsley
Add oil slowly to egg yolks, then pour on gradually vine-
gar and water. Cook over boiling water until mixture
thickens, then add seasonings and parsley.
Sauce Tyrolienne
To three-fourths cup Mayonnaise add one-half tablespoon
each finely chopped capers and parsley, one finely chopped
gherkin, and one-half can tomatoes, stewed, strained, and
cooked until reduced to two tablespoons. Serve with any
kind of fried fish.
Creole Sauce
2 tablespoons chopped onion l^ cup sliced mushrooms
4 tablespoons green pepper, finely 6 olives, stoned
chopped \y^ cups Brown Sauce
2 tablespoons butter Salt and pepper
2 tomatoes Sherry wine
Cook onion and pepper with butter five minutes ; add
tomatoes, mushrooms, and olives, and cook two minutes,
then add Brown Sauce. Bring to boiling-point, and add
wine to taste. Serve with broiled beefsteak or fillet of beef.
Boiled rice should accompany the beef, and be served on
same platter.
Russian Sauce
3 tablespoons butter % teaspoon finely chopped chives
2 tablespoons flour % teaspoon made mustard
1 cup White Stock III 1 teaspoon grated horseradish
^ teaspoon salt }^ cup cream
Few grains pepper 1 teaspoon lemon juice
Melt butter, add flour, and pour on gradually White
Stock; then add salt, pepper, mustard, chives, and horse-
radisk. Cook two minutes, strain, add cream and lemon
FISH AND MBAT SAXJOBS
279
juice. Reheat before serving. Serve with Beef Tenderloins
or Hamburg Steaks.
Sauce Finiste
3 tablespoons butter
% teaspoon mustard
Few grains cayenne
1 teaspoon lemon juice
Cook butter until well
ingredients.
\% teaspoons Worcestershire
Sauce
^ cup stewed and strained
tomatoes
browned, and add remaining
280
BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XIX
VEGETABLES
Table showing Composition of Vegetables
Articles Proteid
Artichokes 2.6
Asparagus 1.8
Beans, Lima, green . . 7.1
** green string . . 2.2
Beets 1.6
Brussels sprouts . . . 4.7
Cabbage 2.1
Carrots 1.1
Cauliflower 1.6
Celery 1.4
Corn, green, sweet . . 2.8
Cucumbers 8
Egg-plant 1.2
Kohl-rabi 2.
Lettuce 1.3
Okra 2.
Onions 4.4
Parsnips 1.7
Peas, green 4.4
Potatoes, sweet . . . 1.8
'* white ... 2.1
Spinach 2.1
Squash 1.6
Tomatoes 8
Turnips 1.4
Carbo-
Mineral
Watet
Fat
hydrates
matter
.2
16.7
1.
79.5
.2
3.3
1.
94.
.7
22.
1.7
68.5
.4
9.4
.7
87.3
.1
9.6
1.1
87.6
1.1
4.3
1.7
88.2
.4
5.8
1.4
90.3
.4
9.2
1.1
88.2
.8
6.
.8
90.8
.1
3.
1.1
94.4
1.1
14.1
.7
81.3
.2
2.5
.5
96.
.3
5.1
.5
92.9
.1
5.5
1.3
91.1
.4
3.3
1.
94.
.4
9.5
.7
87.4
.8
.5
1.2
93.5
.6
16.1
1.7
79.9
.5
16.1
.9
78.1
.7
27.1
1.1
69.3
.1
18.
.9
78.9
.5
3.1
1.9
92.4
.6
10.4
.9
86.5
.4
3.9
.5
94.4
.2
8.7
.8
88.9
W. 0. Atwater, Ph.D.
Vegetables include, commonly though not botanically
speaking, all plants used for food except grains and fruits.
With exception of beans, peas, and lentils, which contain a
VEGETABLES 281
large amount of proteid, they are chiefly valuable for their
potash salts, and should form a part of each day's dietary.
Many contain much cellulose, which gives needed bulk to
the food. The legumes, peas, beans, and lentils may be
used in place of flesh food.
For the various vegetables different parts of the plant are
used. Some are eaten in the natural state, others are
cooked.
Tubers White potatoes and Jerusalem artichokes
„ r Beets, carrots, parsnips, radishes, sweet potatoes
y salsify or oyster plant, and turnips
Bulbs Garlic, onions, and shallots
Stems Asparagus, celery, and chives
rBrussels sprouts, beet greens, cabbages, dandelions,
\ lettuce, sorrel, spinach, and watercress
Flowers Cauliflower
„ . J Beans, corn, cucumbers, okra, egg-plant, peas, lentils,
\ squash, and tomatoes.
Young, tender vegetables, — as lettuce, radishes, cucum-
bers, water-cress, and tomatoes, — eaten uncooked, served
separately or combined in salads, help to stimulate a flag-
ging appetite, and when dressed with oil furnish considerable
nutriment.
Beans, and peas when old, should be employed in mak-
ing purees and soups; by so doing, the outer covering of
cellulose, so irritating to the stomach, is removed.
Care of Vegetablea
Summer vegetables should be cooked as soon after gather-
ing as possible ; in case they must be kept, spread on
bottom of cool, dry, well-ventilated cellar, or place in ice-
box. Lettuce may be best kept by sprinkling with cold
water and placing in a tin pail closely covered. Wilted
vegetables may be freshened by allowing to stand in cold
water. Vegetables which contain sugar lose some of their
sweetness by standing ; corn and peas are more quickly
affected than others. Winter vegetables should be kept in
ft cold, dry place. BeetS; carrots, turnips, potatoes, etc.»
282 BOSTON COOKING-SOHOOL COOK BOOK
should be put in barrels or piled in bins, to exclude as much
air as possible. Squash should be spread, and needs care-
ful watching ; when dark spots appear, cook at once.
In using canned goods, empty contents from can as soon
as opened, lest the acid therein act on the tin to produce
poisonous compounds, and let stand one hour, that it may
become reoxygenated. Beans, peas, asparagus, etc., should
be emptied into a strainer, drained, and cold water poured
over them and allowed to run through. In using dried
vegetables, soak in cold water several hours before cooking.
A few years ago native vegetables were alone sold ; but
now our markets are largely supplied from the Southern
States and California, thus allowing us fresh vegetables
throughout the year.
Cooking of Vegetables
A small scrubbing-brush, which may be bought for five
cents, and two small pointed knives for preparing vegetables
should be found in every kitchen.
Vegetables should be washed in cold water, and cooked
until soft in boiling salted water ; if cooked in an uncovered
vessel, their color is better kept. For peas and beans add
salt to water last half hour of cooking. Time for cooking
the same vegetable varies according to freshness and age,
therefore time-tables for cooking serve only as guides.
Mushrooms and Truffles
These are classed among vegetables. Mushrooms, which
grow about us abundantly, may be easily gathered, and as
they contain considerable nutriment, should often be found
on the table. While there are hundreds of varieties, one by
a little study may acquaint herself with a dozen or more of
the most common ones which are valuable as food. Consult
W. Hamilton Gibson, ''Our Edible Toadstools and Mush-
rooms." Many might cause illness, but only a few varieties
of the Amanita family are deadly poison. Mushrooms
require heat and moisture, — a severe drought or very wet
soil being unfavorable for their growth. Never gather
moshrooms in the vicinity of decaying matter. Thej appear
TEGETABLBS 28S
the middle of May, and last until frost comes. Campestris
is the variety always found in market; French canned arc
of this family. Boleti are dried, canned, and sold as cepea.
Truffles
Truffles belong to the same family as mushrooms, and
are grown underground. France is the most famous field
for their production, from which country they are exported
in tin cans, and are too expensive for ordinary use.
Artichokes
French artichokes, imported throughout the year, are the
ones principally used. They retail from thirty to forty
cents each, and are cheapest and best in November, Decem-
ber, and January. Artichokes are appearing in market from
California and are somewhat cheaper in price than the
French Artichoke. Jerusalem artichokes are employed for
pickling, and can be bought for fifteen cents per quart
' Boiled Artichokes
Cut off stem close to leaves, remove outside bottom
leaves, trim artichoke, cut off one inch from top of leaves,
and with a sharp knife remove choke ; then tie artichoke
with a string to keep its shape. Soak one-half hour in
cold water. Drain, and cook thirty to forty-five minutes
in boiling, salted, acidulated waters Remove from water,
place upside down to drain, then take off string. Serve
with Bechamel or Hollandaise Sauce. Boiled Artichokes
often constitute a course at dinner. Leaves are drawn
out separately with fingers, dipped in sauce, and fleshy ends
only eaten, although the bottom is edible. Artichokes may
be cut in quarters, cooked, drained, and served with Sauce
Bearnaise. When prepared in this way they are served with
mutton.
Fried Artichokes
Sprinkle Boiled Artichokes cut in quarters with salt,
pepper, and finely chopped parsley. Dip in Batter I, fry in
deep fat, and drain. In preparing artichokes, trim off tops
of leaves closer than when served as Boiled Artichokes.
284 BOSTON COOKING-SCHOOL COOK BOOK
Artichoke Bottoms
Remove all leaves and the choke. Trim bottoms in
shape, and cook until soft in boiling, salted, acidulated
water. Serve with HoUandaise or Bechamel Sauce.
Stuffed Artichokes
Prepare and cook as Boiled Artichokes, having them
slightly underdone. Fill with Chicken Force-meat I or
II, and bake thirty minutes in a moderate oven, basting
twice with Thin White Sauce. Remove to serving dish and
pour around Thin White Sauce.
Asparagus
Hothouse asparagus is found in market during winter,
but is not very satisfactory, and is sold for about one
dollar per bunch. Oyster Bay (white asparagus) appears
first of May, and commands a very high price. Large and
small green stalk asparagus is in season from first of June
to middle of July, and cheapest the middle of June.
Boiled Asparagus
Cut off lower parts of stalks as far down as they will
snap, untie bunches, wash, remove scales, and retie. Cook
in boiling salted water fifteen minutes or until soft, leaving
tips out of water first ten minutes. Drain, remove string,
and spread with soft butter, allowing one and one-half
tablespoons butter to each bunch asparagus. Asparagus is
often broken or cut in inch pieces for boiling, cooking tips a
shorter time than stalks.
Asparagus on Toast
Serve Boiled Asparagus on Buttered or Milk Toast.
Asparagus in White Sauce
Boil asparagus cut in one-inch pieces, drain, and add
lo White Sauce I, allowing one cup sauce to each bunch
asparagus. Serve in Croustades of Bread for a vegetable
course.
VEGETABLES 285
Asparagus ^ la Hollandaise
Pour Hollandaise Sauce I over Boiled Asparagus.
^ Asparagus in Crusts
Remove centres from small rolls, fry shells in deep fat,
drain, and fill with Asparagus in White Sauce.
Beans
String Beans that are obtainable in winter come from
California; natives appear in market the last of June and
continue until the last of September. There are two varie-
ties, green (pole cranberry being best flavored) and yellow
(butter bean).
Shell Beans, including horticultural and sieva, are sold in
the pod or shelled, five quarts in pod making one quart
shelled. They are found in market during July and August.
Common lima and improved lima shell beans are in season
in August and September. Dried lima beans are procurable
throughout the year.
String Beans
Remove strings, and snap or cut in one-inch pieces ; wash^
and cook in boiling water from one to three hours, adding
salt last half-hour of cooking. Drain, season with butter
and salt •
Shell Beans
Wash, and cook in boiling water from one to one and a
half hours, adding salt last half- hour of cooking. Cook in
suflSciently small quantity of water, that there may be
none left to drain off when beans are cooked. Season
with butter and salt.
Cream of Lima Beans
Soak one cup dried beans over night, drain, and cook
in boiling salted water until soft ; drain, add three-fourths
cup cream, and season with butter and salt. Reheat before
lerying.
286 BOSTON COOKINGhSOHOOL COOK BOOK
Boiled Beets
Wash, and cook whole in boiling water until soft; time
required being from one to four hours. Old beets will never
be tender, no matter how long they may be cooked. Drain,
and put in cold water that skins may be easily removed.
Serve cut in quarters or slices.
Sugared Beets
4 hot boiled beets \% tablespoons sugar
3 tablespoons butter i^ teaspoon salt
Cut beets in one-fourth inch slices, add butter, sugar, and
salt ; reheat for serving.
Pickled Beets
Slice cold boiled beets and cover with vinegar.
Beets, Sour Sauce
Wash beets, and cook in boiling salted water until soft.
Drain, and reserve one-half cup water in which beets were
cooked. Plunge into cold water, rub off skins and cut into
cubes. Reheat in .
Sour Sauce. Melt two tablespoons butter, add two table-
spoons flour, and pour on the beet water. Add one-fourth
cup, each, vinegar and cream,' one teaspoon sugar, one-half
teaspoon salt, and a few grains pepper.
Harvard Beets
Wash twelve small beets, cook in boiling water until soft,
remove skins, and cut beets in thin slices, small cubes, or
fancy shapes, using French vegetable cutter. Mix one-half
cup sugar and one-half tablespoon corn-starch. Add one-
half cup vinegar and let boil five minutes. Pour over beets,
and let stand on back of range one-half hour. Just before
serving add two tablespoons butter.
Brussels Sprouts
Brussels sprouts belong to the same family as cabbage,
and the smdl heads grow from one to two inches apart,
YEGBTABLBS 287
on the axis of the entire stem, one root yielding about two
quarts. They are imported, and also grow in this country,
being cheapest and best in December and January.
Brussels Sprouts in "White Sauce
Pick over, remove wilted leaves, and soak in cold water
fifteen minutes. Cook in boiling salted water twenty min-
utes, or until easily pierced with a skewer. Drain, and to
each pint add one cup White Sauce I.
Scalloped Brussels Sprouts
Pick over, remove wilted leaves, and soak in cold water
one quart sprouts. Cook in boiling salted water until soft,
then drain. Wash celery and cut in pieces ; there should be
one and one-half cups. Melt three tablespoons butter, add
celery, cook two minutes, add three tablespoons flour, and
pour on gradually one and one-half cups scalded milk ; add
sprouts and turn mixture into a baking-dish. Cover with
buttered crumbs and bake in a hot oven until crumbs are
brown.
Cabbage
There are four kinds of cabbage in the market, — drum-
head, sugar-loaf, Savoy, and purple ; and some variety may
be found throughout the year. The Savoy is best for boil-
ing; drum-head and purple for Cole-Slaw. In buying,
select heavy cabbages.
Boiled Cabbage
Take off outside leaves, cut in quarters, and remove
tough stalk. Soak in cold water and cook in an uncovered
vessel in boiling salted water, to which is added one-fourth
teaspoon soda ; this prevents disagreeable odor during cook-
ing. Cook from thirty minutes to one hour, drain, and serve ;
or chop, and season with butter, salt, and pepper.
Escalloped Cabbage
Cut one-half boiled cabbage in pieces; put in buttered
baking-dish, sprinkle with salt and pepper, and add one
cup Wliite Sauce I. Lift cabbage with fork, that it may be
288 BOSTON COOKING-SCHOOL COOK BOOK
well mixed with sauce, cover with buttered crumbs, and
bake until crumbs are brown.
German Cabbage
Slice red cabbage and soak in cold water. Put one quart
in stewpan with two tablespoons butter, one-half teaspoon
salt, one tablespoon finely chopped onion, few gratings of
nutmeg, and few grains cayenne; cover, and cook until
cabbage is tender. Add two tablespoons vinegar and one-
half tablespoon sugar, and cook five minutes.
Cole-Slaw
Select a small, heavy cabbage, take off outside leaves,
and cut in quarters; with a sharp knife slice very thinly.
Soak in cold water until crisp, drain, dry between towels,
and mix with Cream Salad Dressing.
Hot Slaw-
Slice cabbage as for Cole-Slaw, using one-half cabbage.
Heat in a dressing made of yolks of two eggs slightly
beaten, one-fourth cup cold water, one tablespoon butter,
one-fourth cup hot vinegar, and one-half teaspoon salt,
stirred over hot water until thickened.
Carrots
Carrots may always be found in market. New carrots
appear last of April, and are sold in bunches ; these may be
boiled and served, but carrots are chiefly used for flavoring
soups, and for garnishing, on account of their bright color.
To prepare carrots for cooking, wash and scrape, as best
flavor and brightest color are near the skin.
Carrots and Peas
Wash, scrape, and cut young carrots in small cubes or
fancy shapes; cook until soft in boiling salted water or
stock. Drain, add an equal quantity of cooked green peas,
and season with butter, salt, and pepper.
Carrots, Poulette Sauce
Wash, scrape, and cut carrots in strips, cubes, or fancy
shapes, cover with boiling water, let stand five minutes 5
TEGETABLES 289
drain, and cook in boiling salted water, to which is added
one-half tablespoon butter, until soft. Add to recipe for
sauce given under Macedoine of Vegetables 4 la Poulette
(see p. 308).
Cauliflower
Cauliflowers comprise the stalks and flowerets of a plant
which belongs to the same family as Brussels sprouts and
cabbage ; they may be obtained throughout the year, but are
cheapest and best in September and October. In selecting
cauliflowers, choose those with white heads and fresh green
leaves ; if dark spots are on the heads, they are not fresh.
Creamed Cauliflo'wer
Remove leaves, cut off stalk, and soak thirty minutes (head
down) in cold water to cover. Cook (head up) twenty min-
utes or until soft in boiling salted water; arain, separate
flowerets, and reheat in one and one-half cups White
Sauce I.
Cauliflower k la HoUandaise
Prepare as for Creamed Cauliflower, using HoUandaise
Sauce I instead of White Sauce.
Cauliflower au Gratin
Place a whole cooked cauliflower on a dish for serving,
cover with buttered crumbs, and place on oven grate to brown
crumbs ; remove from oven and pour one cup Thin White
Sauce around cauliflower.
Cauliflower k la Parmessm
Prepare as Cauliflower au Gratin. Sprinkle with grated
cheese before covering with crumbs.
Cauliflower k la Huntington
Prepare cauliflower as for boiled cauliflower, and steam
until soft. Separate in pieces and pour over the following
sauce :
Mix one and one-half teaspoons mustard, one and one-
foiir<^ teaspoons salt, one- teaspoon powdered sugar, and
290 BOSTON OOOiaNGhSOHOOI. OOOK BOOK
one-fourth teaspoon paprika. Add yolks three eggs slightly
beaten, one-fourth cup olive oil, and one-half cup vinegar in
which one-half teaspoon finely chopped shallot has infused
five minutes. Cook over hot water until mixture thickens.
Remove from range, and add one-half tablespoon curry pow-
der, two tablespoons melted butter, and one teaspoon finely
chopped parsley.
Celery
Celery may be obtained from last of July until April. It
is best and cheapest in December. Celery stalks are green
yrhile growing ; but the white celery seen in market has been
bleached, with the exception of Kalamazoo variety, which
grows white. To prepare celery for table, cut off roots and
leaves, separate stalks, wash, scrape, and chill in ice-water.
By adding a slice of lemon to ice-water celery is kept white
and made crisp. If tops of stalks are gashed several times
before putting in water, they will curl back and make celery
look more attractive.
Celery in White Sauce
Wash, scrape, and cut celery stalks in one-inch pieces;
cook twenty minutes or until soft in boiling salted water ;
drain, and to two cups celery add one cup White Sauce I.
This is a most satisfactory way of using the outer stalks of
celery.
Pried Celery, Tomato Sauce
Wash and scrape celery, cut in three-inch pieces, dip in
batter, fry in deep fat, and drain on brown paper. Serve
with Tomato Sauce.
Batter. Mix one-half cup bread flour, one-fourth tea-
spoon salt, a few grains pepper, one-third cup milk, and one
egg well beaten.
• Chiccory or Endive
Chiccory or endive may be obtained throughout the year,
but during January, February, March, and April supply is
Imported. It is used only for saUds.
VEGETABLES 291
Corn
Corn may be found in market from first of June to first
of October. Until native corn appears it is the most unsatis-
factory vegetable. Native corn is obtainable the last of
July, but is most abundant and cheapest in August. Among
the best varieties are Crosby for early corn and Evergreen
for late corn.
Boiled Green Corn
Remove husks and silky threads. Cook ten to twenty
minutes in boiling water. Place on platter covered with
napkin ; draw corners of napkin over corn ; or cut from cob
and season with butter and salt.
Succotash
Cut hot boiled corn from cob, add equal quantity of hot
boiled shelled beans; season with butter and salt; reheat
before serving.
Corn Oysters
Grate raw corn from cobs. To one cup pulp add one well-
beaten egg, one-fourth cup flour, and season highly with salt
and pepper. Drop by spoonfuls and fry in deep fat, or cook
on a hot, well-greased griddle. They should be made about
the size of large oysters.
Corn Fritters
1 can corn 2 teaspoons salt
1 cup flour 1^ teaspoon paprika
1 teaspoon baking powder 2 eggs
Chop corn, drain, and add dry Ingredients mixed and
sifted, then add yolks of eggs beaten until thick, and fold
in whites of eggs beaten stiff. Cook in a frying-pan in fresh
hot lard. Drain on paper.
Corn k la Southern
To one can chopped corn add two eggs slightly beaten,
one teaspoon salt, one-eighth teaspoon pepper, one and one-
half tablespoons melted butter, and one pint scalded milk ;
turn into a buttered pudding-dish and bake in slow oven
until finn.
292 BOSTON COOKING-SCHOOL COOK BOOK
Chestnuts
French and Italian chestnuts are served in place of vege-
tables.
Chestnut Purfee
Kemove shells from chestnuts, cook until soft in boiling
salted water ; drain, mash, moisten with scalded milk, sea-
son with salt and pepper, and beat until light. Chestnuts
are often boiled, riced, and piled lightly in centre of dish,
then surrounded by meat.
Baked Chestnuts
Remove shells from one pint chestnuts, put in a baking-
dish, cover with Chicken Stock highly seasoned with salt and
cayenne, and bake until soft, keeping covered until nearly
done. There should be a small quantity of stock in pan to
serve with chestnuts.
Cucumbers
Cucumbers may be obtained throughout the year, and are
generally served raw. During the latter part of the summer
they are gathered and pickled for subsequent use. Small
pickled cucumbers are called gherkins.
Sliced Cucumbers
Remove thick slices from both ends and cut off a thick
paring, as the cucumber contains a bitter principle, a large
quantity of which lies near the skin and stem end. Cut
in thin slices and keep in cold water until ready to serve.
Drain, and cover with crushed ice for serving.
Boiled Cucumbers
Old cucumbers may be pared, cut in pieces, cooked until
soft in boiling salted water, drained, mashed, and seasoned,
with butter, salt, and pepper.
Fried Cucumberd
Pare cucumbers and cut lengthwise in one-third inch slices.
Dry between towels, sprinkle with salt and pepper, dip in
onniibt, egg, and crumbs again, fry in deep fat, and drain.
YBGBTABLBS ' SSS
Stuflfed Cucumbers
Pare three cucumbers, cut in halves crosswise, remove
seeds, and let stand in cold water thirty minutes. Drain,
wipe, and fill with force-meat, using recipe for Chicken
Force-meat I or II, substituting veal for chicken. Place
upright on a trivet in a saucepan. Half surround with White
Stock, cover, and cook forty minutes. Place on thin slices
of dry toast, cut in circular shapes, and pour around one and
one-half cups Be'chamel Sauce. Serve as a vegetable course
or an entree.
Fried Eggplant I
Pare an egg-plant and cut in very thin slices. Sprinkle
slices with salt and pile on a plate. Cover with a weight to
express the juice, and let stand one and one-half hours.
Dredge with flour and saute slowly in butter until crisp and
brown. Eggplant is in season from September to February.
Fried Eggplant II
Pare an egg-plant, cut in one-fourth inch slices, and soak
over night in cold salted water. Drain, let stand in cold
water one-half hour, drain again, and dry between towels.
Sprinkle with salt and pepper, dip in batter, or dip in flour,
egg, and crumbs, and fry in deep fat.
Stuffed Eggplant
Cook eggplant fifteen minutes in boiling salted water to
cover. Cut a slice from top, and with a spoon remove pulp,
taking care not to work too closely to skin. Chop pulp,
and add one cup soft stale bread crumbs. Melt two table-
spoons butter, add one-half tablespoon finely chopped onion,
and cook five minutes, or try out three slices of bacon, us-
ing bacon fat in place of butter. Add to chopped pulp and
bread, season with salt and pepper, and if necessary moisten
with a little stock or water ; cook five minutes, cool slightly,
and add one beaten egg. Refill eggplant, cover with but-
tered bread crumbs, aod bake twenty-five minutes in a Hot
«yen.
2M * BOSTON COOKINGH30HOOL COOK BOOK
Scalloped Eggplant
Pare an eggplant and cut in two-thirds inch cubefl.
Cook in a small quantity of boiling water until soft, then
drain. Cook two tablespoons butter with one-half onion,
finely chopped, until yellow, add three-fourths tablespoon
finely chopped parsley and eggplant. Turn into a buttered
baking-dish. Cover with buttered crumbs and bake until
crumbs are brown.
Greens
Hothouse beet greens and dandelions appear in market
the first of March, y nen they command a high price. Those
grown out of doors are in season from middle of May to
first of July.
Boiled Beet Greens
Wash thoroughly and scrape roots, cutting off ends.
Drain, and cook one hour or until tender in a small quantity
boiling salted water. Season with butter, salt, and pepper.
Serve with vinegar.
Dandelions
Wash thoroughly, remove roots, drain, and cook one hour
or until tender in boiling salted water. Allow two quarts
water to one peck dandelions-. Season with butter, salt,
and pepper. Serve with vinegar.
Lettuce
Lettuce is obtainable all the year, and is especially
valuable during the winter and spring, when other green
vegetables in market command a high price. Although
containing but little nutriment, it is useful for the large
quantity of water and potash salts that it contains, and
assists in stimulating the appetite. Curly lettuce is of less
value than Tennis Ball, but makes an effective garnish.
Lettuce should be separated by removing leaves from
stalk (discarding wilted outer leaves), washed, kept in cold
water until crisp, drained, and so placed on a towel that
water may drop from leaves. A bag made from white
mosquito netting is useful for drying; lettuce. Wash lettuce
VEGETABLES 295
leaves, place in bag, and hang in lower part of ice-box to
drain. Wire baskets are used for the same purpose. Ar-
range lettuce for serving in nearly its original shape.
Leeks on Toast
Wash and trim leeks, cook in boiling salted water until
soft, and drain. Arrange on pieces of buttered toast and
pour over melted butter, seasoned with salt and pepper.
Onions
The onion belongs to the same family (Lily) as do shallot,
garlic, leek, and chive. Onions are cooked and served as a
vegetable. They are wholesome, and contain considerable
nutriment, but are objectionable on acccount of the strong
odor they impart to the breath, due to volatile substances
absorbed by the blood, and by the blood carried to the
lungs, where they are set free. The common garden onion
is obtainable throughout the year, the new ones appearing
in market about the first of June. In large centres Bermuda
and Spanish onions are procurable from March 1st to June
1st, and are of delicate flavor.
Shallot, leek, garlic, and chive are principally used to
give additional flavor to food. Shallot, garlic, and chive
are used, to some extent, in making salads.
Boiled Onions
Put onions in cold water and remove skins while under
water. Drain, put in a saucepan, and cover with boiling
salted water; boil five minutes, drain, and again cover with
boiling salted water. Cook one hour or until soft, but not
broken. Drain, add a small quantity of milk, cook five
minutes, and season with butter, salt, and pepper.
Onions in Cream
Prepare and cook as Boiled Onions, changing the water
twice during boiling ; drain, and cover with Cream or Thin
White Sauce.
Scalloped Onions
Cut Boiled Onions in quarters. Put in a buttered baking-
dish, coyer with White Sauce I, sprinkle with buttered
296 BOSTON COOKING-SCHOOL COOK BOOK
cracker crumbs, and place on centre grate in oven to brown
crumbs.
Glazed Onions
Peel small silver skinned onions, and cook in boiling
water fifteen minutes. Drain, dry on cheese-cloth, put in a
buttered baking-dish, add highly seasoned brown stock to
cover bottom of dish, sprinkle with sugar, and bake until
soft, basting with stock in pan.
Fried Onions
Remove skins from four medium-sized onions. Cut in
thin slices and put in a hot omelet pan with one and one-half
tablespoons butter. Cook until brown, occasionally shaking
pan that onions may not burn, or turn onions, using a fork.
Sprinkle with salt one minute before taking from fire.
French Fried Onions
Peel onions, cut in one-fourth inch slices, and separate
into rings. Dip in milk, drain, and dip in flour. Fry in
deep fat, drain on brown paper, and sprinkle with salt.
Stuffed Onions
Remove skins from onions, and parboil ten minutes in
boiling salted water to cover. Turn upside down to cool,
and remove part of centres. Fill cavities with equal parts
of finely chopped cooked chicken, stale soft bread crumbs,
and finely chopped onion which was removed, seasoned with
salt and pepper, and moistened with cream or melted butter.
Place in buttered shallow baking-pan, sprinkle with buttered
crumbs, and bake in a moderate oven until onions are soft.
Creamed Oyster Plant (Salsify)
Wash, scrape, and put at once into cold acidulated water
to prevent discoloration. Cut in inch slices, cook in boiling
salted water until soft, drain, and add to White Sauce I.
Oyster plant is in season from October to March.
Salsify Fritters
Cook oyster plant as for Creamed Oyster Plant. Mash,
season with butter, salt, and pepper. Shape in small flat
Oftkoi» roll in floor, and saut^ in butter.
TEGETABLBS 297
Parsnips
Parsnips are not so commonly served as other vegetables ;
however, they often accompany a boiled dinner. They are
raised mostly for feeding cattle. Unless young they con-
tain a large amount of woody fibre, which extends through
centre of roots and makes them undesirable as food.
Parsnips with Drawn Butter Sauce
"Wash and scrape parsnips, and cut in pieces two inches
long and one-half inch wide and thick. Cook five minutes
in boiling salted water, or until soft. Drain, and to two
cups add one cup Drawn Butter Sauce.
Parsnip Fritters
Wash parsnips and cook forty- five minutes in boiling
salted water. Drain, plunge into cold water, when skins
will be found to slip off easily. Mash, season with butter,
salt, and pepper, shape in small flat round cakes, roll in flour,
and saute in butter.
Peas
Peas contain, next to beans, the largest percentage of
proteid of any of the vegetables, and when young are easy
of digestion. They appear in market as early as April,
coming from Florida and California, and although high
in price are hardly worth buying, having been picked so
long. Native peas may be obtained the middle of June,
and last until the first of September. The early June are
small peas, contained in a small pod. McLean, the best
peas, are small peas in large flat pods. Champion peas are
large, and the pods are well filled, but they lack sweetness.
Marrowfat peas are the largest in the market, and are
usually sweet.
Boiled Peas
Remove peas from pods, cover with cold water, and let
stand one-half hour. Skim off undeveloped peas which rise
to top of water, and drain remaining peas. Cook until soft
lA a small quantity of boiUn;g; water, adding salt the l(^st fif-
298 BOSTON 0OOKINCH30HOOL COOK BOOK
teen minntes of cooking. (Consult Time Table for Cooking,
p. 28). There should be but little, if any, water to drain
from peas when they are cooked. Season with butter, salt,
and pepper. If peas have lost much of their natural sweet-
ness, they are improved by the addition of a small amount
of sugar.
Creamed Peas
Drain Boiled Peas, and to two cups peas add three-fourths
cup White Sauce II. Canned peas are often drained, rinsed,
and reheated in this way.
Pea Timbales
Drain and rinse one can peas, and rub through a sieve.
To one cup pea pulp add two beaten eggs, two tablespoons
melted butter, two-thirds teaspoon salt, one-eighth teaspoon
pepper, few grains cayenne, and few drops onion juice.
Turn into buttered moulds, set in pan of hot water, cover
with buttered paper, and bake until firm. Serve with one
cup white sauce to which is added one-third cup canned peas
drained and rinsed.
Stuffed Peppers I
6 green peppers % cup Brown Sauce
1 onion, finely chopped 3 tablespoons bread crumbs
2 tablespoons butter • Salt and pepper
4 tablespoons chopped mushrooms Buttered bread crumbs
4 tablespoons lean raw ham, finely chopped
Cut a slice from stem end of each pepper, remove seeds,
and parboil peppers, fifteen minutes.
Cook onion in butter three minutes ; add mushrooms and
ham, and cook one minute, then add Brown Sauce and bread
crumbs. Cool mixture, sprinkle peppers with salt, fill with
cooked mixture, cover with buttered bread crumbs and bake
ten minutes. Serve on toast with Brown Sauce.
Stuffed Peppers II
Prepare peppers as for Stuffed Peppers I. Fill with equ&l
parts of finely chopped cold cooked chicken or veal, and
softened bread crumbs, seasoned with onion juice, salt, and
pepper.
VEGETABLES 299
Pumpkins
Pumpkins are boiled or steamed same as squash, but re-
quire longer cooking. They are principally used for making
pies.
Radishes
Radishes may be obtained throughout the year. There
are round and long varieties, the small round ones being
considered best. They are bought in bunches, six or seven
constituting a bunch. Radishes are used merely for a relish,
and are served uncooked. To prepare radishes for table,
remove leaves, stems, and tip end of root, scrape roots, and
serve on crushed ice. Round radishes look very attractive
cut to imitate tulips, when they should not be scraped ; to
accomplish this, begin at root end and make six incisions
through skin running three-fourths length of radish. Pass
knife under sections of skin, and cut down as far as incisions
extend. Place in cold water, and sections of skin will fold
back, giving radish a tulip-like appearance.
Spinach
Spinach is cheapest and best in early summer, but is ob-
tainable throughout the year. It gives variety to winter diet,
when most green vegetables are expensive and of inferior
quality.
Boiled Spinach
Remove roots, carefully pick over (discarding wilted
leaves), and wash in several waters to be sure that it is free
from all sand. When young and tender put in a stewpan,
allow to heat gradually, and boil twenty-five minutes, or
until tender, in its own juices. Old spinach is better cooked
in boiling salted water, allowing two quarts water to one
peck spinach. Drain thoroughly, chop finely, reheat, and
season with butter, salt, and pepper. Mound on a serving
dish and garnish with slices of " hard-boiled " eggs and toast
points. The green color of spinach is better retained by
cooking in an uncovered vessel, in a large quantity of water
to which has been added one-third teaspoon soda.
300 BOSTOK COORING-SOHOOL COOK BOOK
Spinach k la Bechamel
Prepare one-half peck Boiled Spinach. Put three table-
spoons butter in hot omelet pan ; when melted, add chopped
spinach, cook three minutes. Sprinkle with two tablespoons
flour, stir thoroughly, and add gradually three-fourths cup
milk; cook five minutes.
Pur^e of Spinach
Wash and pick over one-half peck spinach. Cook in an
uncovered vessel with a large quantity of boiling salted
water to which is added one-third teaspoon soda and one-
half teaspoon sugar. Drain, chop finely, and rub through a
sieve. Reheat, add three tablespoons butter, one tablespoon
flour, and one-half cup cream. Arrange on serving dish and
garnish with yolk and white of " hard-boiled " egg and fried
bread cut in fancy shapes.
Spinach (French Style)
Pick over and wash one peck spinach, and cook in boiling
salted water twenty-five minutes. Drain, and finely chop.
Reheat in hot pan with four tablespoons butter to which
have been added three tablespoons flour and two-thirds cup
Chicken Stock. Season with one teaspoon powdered sugar,
salt, pepper, and a few gratings each of nutmeg and lemon
rind.
Squash
Summer squash, which are in market during the summer
months, should be young, tender, and thin skinned. The
common varieties are the white round and yellow crook-
neck. Some of the winter varieties appear in market as
early as the middle of August ; among the most common
are Marrow, Turban, and Hubbard. Turban and Hubbard
are usually drier than Marrow. Marrow and Turban have
a thin shell, which may be pared off before cooking. Hub-
bard Squash has a very hard shell, which must be split in
order to separate squash in pieces, and squash then cooked
in the shell. In selecting winter squash, see that it is heavy
in proportion to its size.
TBGETABLBS 801
Boiled Summer Squash
Wash squash and cut in thick slices or quarters. Cook
twenty minutes in boiling salted water, or until soft. Turn
in a cheese-cloth placed over a colander, drain, and wring in
cheese-cloth. Mash, and season with butter, salt, and pepper.
Fried Summer Squash I
Wash, and cut in one-half inch slices. Sprinkle with salt
and pepper, dip in crumbs, egg, and crumbs again, fry in
hot fat, and drain.
Fried Summer Squash II
Follow recipe for Fried Eggplant I.
Steamed Winter Squash
Cut in pieces, remove seeds and stringy portion, and pare.
Place in a strainer and cook thirty minutes, or until soft,
over boiling water. Mash, and season with butter, salt, and
pepper. If lacking in sweetness, add a small quantity of
sugar.
Boiled Winter Squash
Prepare as for Steamed Winter Squash. Cook in boiling
salted water, drain, mash, and season. Unless squash is
very dry, it is much better steamed than boiled.
Baked Winter Squash I
Cut in pieces two inches square, remove seeds and stringy
portion, place in a dripping-pan, sprinkle with salt and
pepper, and allow for each square one-half teaspoon molas-
ses and one-half teaspoon melted butter. Bake fifty min-
utes, or until soft, in a moderate oven, keeping covered the
first half -hour of cooking. Serve in the shell.
Baked Winter Squash II
Cut squash in halves, remove seeds and stringy portioa,
place in a dripping-pan,, cover, and bake two hours, or untd
soft, in a slow oven. Remove from shell, mash, and seaaoB
with butter, salt, and pepper.
302 BOSTON cookinchschooij cook book
Tomatoes
Tomatoes are obtainable throughout the year, but are
cheapest and best in September. Hothouse tomatoes are
in market during the winter, and command a very high
price, sometimes retailing for one and one-half dollars a
pound.
Southern tomatoes appear as early as May 1st, and al-
though of good color, lack flavor. Of the many varieties of
tomatoes, Acme is among the best.
Sliced Tomatoes
Wipe, and cover with boiling water; let stand one minute,
when they may be easily skinned. Chill thoroughly, and
cut in one-third inch slices.
Ste-w^ed Tomatoes
Wipe, pare, cut in pieces, put in stewpan, and cook
slowly twenty minutes, stirring occasionally. Season with
butter, salt, and pepper.
Scalloped Tomatoes
Remove contents from one can tomatoes and drain toma-
toes from some of their liquor. Season with salt, pepper, a
few drops of onion juice, and sugar if preferred sweet.
Cover the bottom of a buttered baking-dish with buttered
bread crumbs, cover with tomatoes, and sprinkle top thickly
with buttered crumbs. Bake in a hot oven until crumbs are
brown.
Broiled Tomatoes
Wipe and cut in halves crosswise, cut off a thin slice from
rounding part of each half. Sprinkle with salt and pepper,
dip in crumbs, egg, and crumbs again, place in a well-
buttered broiler, and broil six to eight minutes.
Tomatoes k la Cr6me
Wipe, peel, and slice three tomatoes. Sprinkle with salt
and pepper, dredge with flour, and saute in butter. Place
OR a hot platter and pour over them one cup White Sauce I.
VEGETABLES 303
Devilled Tomatoes
3 tomatoes 1 teaspoon mustard
Salt and pepper X teaspoon salt
Flour Few grains cayenne
Butter for sautding Yolk 1 " hard-boiled " egg
4 tablespoons butter 1 egg
2 teaspoons powdered sugar 2 tablepoons vinegar
Wipe, peel, and cut tomatoes in slices. Sprinkle with
salt and pepper, dredge with flour, and saute in butter.
Place on a hot platter and pour over the dressing made by
creaming the butter, adding dry ingredients, yolk of egg
rubbed to a paste, egg beaten slightly, and vinegar, then
cooking over hot water, stirring constantly until it thickens.
Baked Tomatoes I
Wipe, and remove a thin slice from stem end of six
smooth, medium-sized tomatoes. Take out seeds and pulp,
and drain off most of the liquid. Add an equal quantity of
bread crumbs, season with salt, pepper, and a few drops
onion juice, and refill tomatoes with mixture. Place in a
buttered pan, sprinkle with buttered crumbs, and bake
twenty minutes in a hot oven. Two tablespoons, each,
chopped green pepper and onion are an improvement
Baked Tomatoes II
Wipe six small, selected tomatoes and make two one-
inch gashes on blossom end of each, having gashes cross
each other at right angles. Place in granite-ware pan and
bake until thoroughly heated. Serve with sauce for Devilled
Tomatoes, adding, just before serving, one tablespoon heavy
cream.
Stuffed Tomatoes
Wipe, and remove thin slices from stem end of six me-
dium-sized tomatoes. Take out seeds and pulp, sprinkle
inside of tomatoes with salt, invert, and let stand one-half
hour. Cook five minutes two tablespoons butter with one-
half tablespoon finely chopped onion. Add one-half cup
finely chopped cold cooked chicken or veal, one-half cup stale
soft bread crumbs, tomato pulp, and salt and pepper to taste.
CkK»k five minutes, then add one egg slightly beaten, cook
304 BOSTON COOKIKG-SCHOOL COOK BOOK
one minute, and refill tomatoes with mixture. Place in but-
tered pan, sprinkle with buttered cracker crumbs, and
bake twenty minutes in a hot oven.
Turnips
Turnips are best during the fall and winter; towards
spring they become corky, and are then suitable only for
stews and flavoring. The Ruta-baga, a large yellow turnip,
is one of the best varieties - the large white French turnip
and the small flat Purple To]_ are also used.
Mashed Turnip
Wash and pare turnips, cut in slices or quarters, and cook
in boiling salted water until soft. Drain, mash, and season
with butter, salt, and pepper.
Creamed Turnip
Wash turnips, and cut in one-half inch cubes. Cook three
cups cubes in boiling salted water twenty minutes, or until
soft. Drain, and add one cup White Sauce I.
Turnip Croquettes
Wash, pare, and cut in quarters new French turnips. Steam
until tender, mash, pressing out all water that is possible.
This is best accomplished by wringing in cheese-cloth. Sea-
son one and one-fourth cups with salt and pepper, then add
yolks of two eggs slightly beaten. Cool, shape in small
croquettes, dip in crumbs, egg, and crumbs again, fry in
deep fat, and drain.
Starved Mushrooms
Brush one-half pound mushrooms. Remove stems, scrape,
and cut in pieces. Peel caps, and break in pieces. Melt
three tablespoons of butter, add mushrooms, cook two min-
utes ; sprinkle with salt and pepper, dredge with flour, and
add one-half cup hot water or stock. Cook slowly five min-
utes.
Ste-wed Mushrooms in Cream
Prepare mushrooms as for Stewed Mushrooms. Cook with
three-fourths cup cream instead of using water or stock.
VEGETABLES S05
Add a slight grating of nutmeg, pour over small finger-
shaped pieces of dry toast, and garnish with toast points
and parsley.
Broiled Mushrooms
Wash mushrooms^ remove stems, and place caps in a but-
tered broiler and broil five minutes, having cap side down
first half of broiling. Serve on circular pieces of buttered
dry toast. Put a small piece of butter in each cap, sprinkle
with salt and pepper, and serve as soon as butter has melted.
Care must be taken, in removing from broiler, to keep mush-
rooms cap side up, to prevent loss of juices.
Baked Mushrooms in Cream
Wash twelve large mushrooms. Remove stems, and peel
caps. Put in a shallow buttered pan, cap side up. Sprinkle
with salt and pepper, and dot over with butter; add two-
thirds cup cream. Bake ten minutes in a hot oven. Place
on pieces of dry toast, and pour over them cream remaining
in pan.
Sauted Mushrooms
Wash, remove stems, peel caps, and break in pieces;
there should be one cup of mushrooms. Put two tablespoons
butter in a hot omelet pan ; when melted, add mushrooms
which have been dredged with flour, few drops onion juice,
one-fourth teaspoon salt, a few grains pepper, and cook five
minutes. Add one teaspoon finely chopped parsley and one-
fourth cup boiling water. Cook two minutes, and serve on
dry toast.
Mushrooms k la Sabine
Wash one-half pound mushrooms, remove stems, and peel
caps. Sprinkle with salt and pepper, dredge with flour, and
cook three minutes in a hot frying-pan, with two table-
spoons butter. Add one and one-third cups Brown Sauce,
and cook slowly five minutes. Sprinkle with three table-
spoons grated cheese. As soon as cheese is melted, arrange
mushrooms on pieces of toast, and pour over sauce. Garuisli
with parsley.
306 BOSTON COOKING-SCHOOL COOK BOOK
Mushrooms k I'Algonquin
Brush large selected mushrooms. Remove stems, peel
caps, and saute caps in butter. Place in a small buttered
shallow pan, cap side being up; place on each a large
oyster, sprinkle with salt and pepper, and place on each a
bit of butter. Cook in a hot oven until oysters are plump.
Serve with Brown or Bechamel Sauce.
Mushrooms Allamande
Brush mushroom caps and saute in butter. Put together
in pairs, cover with Allamande Sauce, dip in crumbs, egg,
and crumbs again, fry in deep fat, and drain on brown
paper.
Allamande Sauce. Melt three tablespoons butter, add
one-third cup flour, and pour on gradually one cup White
Stock ; then add one egg yolk and season with salt, pepper,
and lemon juice.
Stuffed Mushrooms
Brush twelve large mushrooms. Remove stems, chop
finely, and peel caps. Melt three tablespoons butter, add
one-half tablespoon finely chopped shallot and chopped
stems, then cook ten minutes. Add one and one-half table-
spoons flour, chicken stock to moisten, a slight grating of
nutmeg, one-half teaspoon finely chopped parsley, and salt
and pepper to taste. Cool mixture and fill caps, well round-
ing over top. Cover with buttered cracker crumbs, and bake
fifteen minutes in a hot oven.
Mushrooms under Glass I
Cover the bottom of an individual baking-dish with cir-
cular pieces of toasted bread. Arrange mushroom caps on
toast, sprinkle with salt and pepper, dot over with butter,
and pour over a small quantity of hot cream. Cover, and
bake twenty minutes.
Individual dishes with bell-shaped glass covers may be
bought at first-class kitchen furnishers. These dishes are
sent to table with covers left on, that the fine flavor of the
prepared viand may all be retained.
VEOaTABLBB 807
Mushrooms under Glass n
2 tablespoons butter ^ teaspoon finely chopped parsley
j^ tablespoon lemon juice Bread
}^ teaspoon salt % cup heavy cream
Few grains pepper Sherry wine
Mushrooms
Cream the butter, add lemon juice drop by drop, salt,
pepper, and parsley. Cut bread in circular piece three-
eighths inch thick, then toast. Put one-half of the sauce
on the under side of toast; put toast on a small baking-
dish, pile mushroom caps cleaned and pealed in conical
shape on toast, and pour over cream. Cover with glass
and bake about twenty-five minutes, adding more cream if
necessary. Just before serving add one teaspoon Sherry
wine.
Vegetable Souffle
1^ cup butter 1 cup cooked vegetables
3^ cup flour rubbed through a sieve, —
y^ cup cream carrots, turnips, or onions
y^ cup water in which vege- Yolks 3 eggs
tables were cooked Whites 3 eggs
Salt and pepper
Melt butter, add flour, and pour on gradually cream and
water ; add vegetable, yolks of eggs beaten until thick and
lemon colored, and fold in whites of eggs beaten until stiff.,
then add seasonings. Turn in a buttered baking-dish and
bake in a slow oven.
Curried Vegetables
Cook one cup each potatoes and carrots, and one-half cup
turnip, cut in fancy shapes, in boiling salted water until soft.
Drain, add one-half cup canned peas, and pour over a sauce
made by cooking two tablespoons butter with two slices
onion five minutes, removing onion, adding two tablespoons
flour, three-fourths teaspoon salt, one-half teaspoon curry
powder, one-fourth teaspoon pepper, few grains celery salt,
and pouring on gradually one cup scalded milk. Sprinkle
with finely chopped parsley.
808 BOSTON COOKING-SCHOOL COOK BOOK
Macedoine of Vegetables k la Poulette
Clean carrots and turnips and cut into strips or fancy
shapes ; there should be one and one-fourth cups carrots and
one-half cup turnips. Cook separately in boiling salted
water until soft. Drain, and add one and one-fourth cups
cooked peas. Reheat in a sauce made of three tablespoons
butter, three tablespoons flour, one cup chicken stock, and
one-half cup cream. Season to taste with pepper and salt,
and just before serving add yolks two eggs and one-half
tablespoon lemon juice.
Macedoine of Vegetables a la Poulette. — Page 308.
W
Stuffed Peppers. — Page 2y8.
POTATOES 309
CHAPTER XX
POTATOES
COMPOSITION
Water, 78. 9 % Proteid, 2.1%
Starch, 18% Mineral matter, .9%
Fat 1.%
POTATOES stand pre-eniineDt among the vegetables
used for food. They are tubers belonging to the
Nightshade family ; their hardy growth renders them easy
of cultivation in almost any soil or climate, and, resisting
early frosts, they may be raised in a higher latitude than the
cereals.
They give needed bulk to food rather than nutriment,
and, lacking in proteid, should be used in combination with
meat, fish, or eggs.
Potatoes contain an acrid juice, the greater part of which
lies near the skin ; it passes into the water during boiling of
potatoes, and escapes with the steam from a baked potato.
Potatoes are best in the fall, and keep well through the
winter. By spring the starch is partially changed to dex-
trin, giving the potatoes a sweetness, and when cooked a
waxiness. The same change takes place when potatoes are
frozen. To prevent freezing, keep a pail of cold water
standing near them.
Potatoes keep best in a cool dry cellar, in barrels or piled
in a bin. When sprouts appear they should be removed;
receiving their nourishment from the starch, they deteriorate
the potato.
New potatoes may be compared to unripe fruit, the starch
grains not having reached maturity ; therefore they should
not be given to,children or invalids.
810 BOSTON COOKING-SCHOOL COOK BOOK
Sweet Potatoes
Sweet potatoes, although analogous to white potatoes, are
fleshy roots of the plant, belong to a different family (Con-
volvulus), and contain a much larger percentage of sugar.
Our own country produces large quantities of sweet potatoes,
which may be grown as far north as New Jersey and South-
ern Michigan. Kiln-dried sweet potatoes are the best, as
they do not so quickly spoil.
Baked Potatoes
Select smooth, medium-sized potatoes. Wash, using a
vegetable brush, and place in dripping-pan. Bake in hot
oven forty minutes or until soft, remove from oven, and serve
at once. If allowed to stand, unless the skin is ruptured for
escape of steam, they become soggy. Properly baked pota-
toes are more easily digested than potatoes cooked in any
other way, as some of the starch is changed to dextrin by
the intense heat. They are better cooked in boiling water
than baked in a slow oven.
Boiled Potatoes
Select potatoes of uniform size. Wash, pare, and drop
at once in cold water to prevent discoloration; soak one-
half hour in the fall, and one to two hours in winter and
spring. Cook in boiling salted water until soft, which is
easily determined by piercing with a skewer. For seven
potatoes allow one tablespoon salt, and boiling water to
cover. Drain from water, and keep uncovered in warm
place until serving time. Avoid sending to table in a cov-
ered vegetable dish. In boiling large potatoes, it often
happens that outside is soft, while centre is underdone. To
finish cooking without potatoes breaking apart, add one pint
cold water, which drives heat to centre, thus accomplishing
the oooking.
Hiced Potatoes
Force hot boiled potatoes through a potato ricer or coAroe
strainer. Serve lightly piled in a hot vegetable di&k
POTATOES 811
Mashed Potatoes
To five riced potatoes add three tablespoons butter, one
teaspoon salt, few grains pepper, and one-third cup hot
milk ; beat with fork until creamy, reheat, and pile lightly
in hot dish.
Potato Omelet
Prepare Mashed Potatoes, turn in hot omelet pan greased
with one tablespoon butter, spread evenly, cook slowly until
browned underneath, and fold as an omelet.
Potato Border
Place a buttered mould on platter, build around it a wall
of hot Mashed Potatoes, using nine potatoes, three and one-
half inches high by one inch deep, smooth, and crease with
case knife. Remove mould, fill with creamed meat or fish,
and reheat in oven before serving.
Escalloped Potatoes
Wash, pare, soak, and cut four potatoes in one-forth inch
slices. Put a layer in buttered baking-dish, sprinkle with
salt and pepper, dredge with flour, and dot over with one-
half tablespoon butter ; repeat. Add hot milk until it may
be seen through top layer, bake one and one-fourth hours or
until potato is soft.
Potatoes k la Hollandaise
Wash, pare, soak, and cut potatoes in one-fourth inch
slices, shape with French vegetable cutters ; or cut in one-
half inch cubes. Cover three cups potato with White Stock,
cook until soft, and drain. Cream one-third cup butter,
add one tablespoon lemon juice, one-half teaspoon salt, and
few grains of cayenne. Add to potatoes, cook three minutes,
and add one-half tablespoon finely chopped parsley.
Chambery Potatoes
Wash, pare, and thinly slice potatoes, using vegetable
slicer. Let stand one-half hour in cold water, then drain,
and dry between towels. Arrange in layers in a well
buttered iron frying-pan, having pan three-fourths full,
812 BOSTON COOKING-SCHOOL COOK BOOK
seasoning each layer with salt and pepper, and brushing
over with melted butter. Cook in a moderate oven until
soft and well browned.
Potatoes Baked in Half Shell
Select six medium-sized potatoes and bake, following
recipe for Baked Potatoes. Remove from oven, cut slice
from top of each, and scoop out inside. Mash, add two
tablespoons butter, salt, pepper, and three tablespoons hot
milk ; then add whites two eggs well beaten. Refill skins,
and bake five to eight minutes in very hot oven. Potatoes
may be sprinkled with grated cheese before putting in oven.
Duchess Potatoes
To two cups hot riced potatoes add two tablespoons
butter, one-half teaspoon salt, and yolks of three eggs
slightly beaten. Shape, using pastry bag and tube, in.
form of baskets, pyramids, crowns, leaves, roses, etc.
Brush over with beaten egg diluted with one teaspoon
water, and brown in a hot oven.
Maitre d'Hdtel Potatoes
Wash, pare, and shape potatoes in balls, using a French
vegetable cutter, or cut potatoes in one-half inch cubes.
There should be two cups. Soak fifteen minutes in cold
water, and cook in boiling salted water to cover until soft.
Drain, and add Maitre d'H6tel Butter.
Maitre d'H6tel Butter
Cream three tablespoons butter, add one teaspoon lemon
juice, one-half teaspoon salt, one-eighth teaspoon pepper,
and one-half tablespoon finely chopped parsley.
Franconia Potatoes
Prepare as for Boiled Potatoes, and parboil ten minutes ;
drain, and place in pan in which meat is roasting; bake
until soft, basting with fat in pan when basting meat. Time
required for baking about forty minutes. Sweet potatoes
may be prepared in the same way.
POTATOES 313
Brabant Potatoes
Prepare same as for Boiled Potatoes, using small potatoes,
and trim egg-shaped; parboil ten minutes, drain, and place
in baking-pan and bake until soft, basting three times with
melted butter.
Anna Potatoes
Wash and pare medium-sized potatoes. Cut lengthwise
in one-fourth inch slices, and fasten in fan shapes, with
small wooden skewers, allowing five slices of potato to each
skewer. Parboil ten minutes, drain, then place in a dripping-
pan, and bake in a hot oven until soft, basting every three
minutes with butter or some other fat.
Persillade Potatoes
Wash and pare small potatoes, and cut in shapes of large
olives. Cook in boiling salted water until soft. Drain, and
let stand to dry off. Turn into hot serving dish, pour over
clarified butter, sprinkle generously with paprika, and send
to table at once.
Potato Balls
Select large potatoes, wash, pare, and soak. Shape in
balls with a French vegetable cutter. Cook in boiling
salted water until soft ; drain, and to one pint potatoes add
one cup Thin White Sauce. Turn into hot dish, and sprinkle
with finely chopped parsley.
Hongroise Potatoes
Wash, pare, and cut potatoes in one-third inch cubes,
— there should be three cups ; parboil three minutes, and
drain. Add one-third cup butter, and cook on back of
range until potatoes are soft and slightly browned. Melt
two tablespoons butter, add a few drops onion juice, two
tablespoons flour, and pour on gradually one cup hot milk.
Season with salt and paprika, then add one egg yolk.
Pour sauce over potatoes, and sprinkle with finely chopped
parsley.
814 BOSTON COOKING-SCHOOL OOOK BOOK
FRIED POTATOES
Shadow Potatoes (Saratoga Chips)
Wash and pare potatoes. Slice thinly (using vegetable
slicer) into a bowl of cold water. Let stand two hours,
changing water twice. Drain, plunge in a kettle of boiling
water, and boil one minute. Drain again, and cover with
cold water. Take from water and dry between towels.
Fry in deep fat until light brown, keeping in motion with a
skimmer. Drain on brown paper and sprinkle with salt.
Shredded Potatoes
Wash, pare, and cut potatoes in one-eighth inch slices.
Cut slices in one-eighth inch strips. Soak one hour in cold
water. Take from water, dry between towels, and fry in
deep fat. Drain on brown paper and sprinkle with salt.
Serve around fried or baked fish.
Lattice Potatoes
Wash and pare potatoes. Slice, using a vegetable slicer
which comes for this purpose, and let stand in a bowl of
cold water two hours. Drain, and dry between towels. Fry
in deep fat, drain on brown paper, and sprinkle with salt.
Potato Nests
Wash, pare, and cut potatoes in thin strips, using same
slicer as for Lattice Potatoes. Soak in cold water fifteen
minutes, drain, and dry between towels. Line a fine wire
strainer of four-inch diameter, and having a wire handle,
with potatoes, place a similar strainer, having a two and
one-half inch diameter, in larger strainer, thus holding
potatoes in nest shapes. Fry in deep fat, taking care that
the fat does not reach too high a temperature at first.
Keep the small strainer in place during frying with a long
handled spoon. Carefully remove nests from strainers.
Drain on brown paper, and sprinkle with salt. Fill with
small fillets of fried fiah or fried smelts.
FRIED POTATOB8 815
French Fried Potatoes
Wash and pare small potatoes, cut in eighths lengthwise,
and soak one hour in cold water. Take from water, dry
between towels, and fry in deep fat. Drain on brown paper
and sprinkle with salt.
Care must be taken that fat is not too hot, as potatoes
must be cooked as well as browned.
O'Brion Potatoea
Fry three cups potato cubes or balls in deep fat, drain on
brown paper, and sprinkle with salt. Cook one slice onion
in one and one-half tablespoons butter three minutes, re-
move onion, and add to butter three canned pimentoes cut
in small pieces. When thoroughly heated add potatoes;
stir until well mixed, turn into serving dish, and sprinkle
with finely chopped parsley.
Potato Marbles
Wash and pare potatoes. Shape in balls, using a French
vegetable cutter. Soak fifteen minutes in cold water ; take
from water and dry between towels. Fry in deep fat, drain,
and sprinkle with salt.
Fried Potato Balls
To one cup hot riced potatoes add one tablespoon butter,
one-fourth teaspoon salt, one-eighth teaspoon celery salt,
and few grains cayenne. Cool slightly, and add one-half
beaten egg and one-half teaspoon finely chopped parsley.
Shape in small balls, roll in flour, fry in deep fat, and drain.
Potatoes, Somerset Style
To two cups hot riced potatoes add two tablespoons
butter, one-half cup grated mild cheese, yolks three eggs,
slightly beaten, one-half teaspoon salt, and a few grains
cayenne. Shape in form of birds, dip in crumbs, egg, and
crumbs, insert slices of raw potato cut to represent wings
and tail, and cloves to represent eyes. Fry in deep fat and
drain on brown paper.
S16 BOSTON COOKING-SCHOOL COOK BOOK
Potato Fritters
2 cups hot riced potatoes Few gratings nutmeg
2 tablespoons cream Few grains cayenne
2 tablespoons wine 3 eggs
1 teaspoon salt Yolks 2 eggs
y^ cup flour
Add cream, wine, and seasonings to potatoes ; then add
eggs well beaten, having bowl containing mixture in pan of
ice-water, and beat until cold. Add flour, and when well
mixed, drop by spoonfuls in deep fat, fry until delicately
browned, and drain on brown paper.
Potato Curls
Wash and pare large long potatoes. Shape with a potato
curler, soak one hour in cold water, drain, dry between
towels, fry in deep fat, drain, and sprinkle with salt.
Potato Croquettes
2 cups hot riced potatoes Few grains cayenne
2 tablespoons butter Few drops onion juice
% teaspoon salt Yolk 1 egg
y% teaspoon pepper 1 teaspoon finely chopped
3^ teaspoon celery salt parsley
Mix ingredients in order given, and beat thoroughly.
Shape, dip in crumbs, egg, and crumbs again, fry one min-
ute in deep fat, and drain on brown paper. Croquettes are
shaped in a variety of forms. The most common way is to
first form a smooth ball by rolling one rounding tablespoon
of mixture between hands. Then roll on a board until of
desired length, and flatten ends.
French Potato Croquettes
2 cups hot riced potatoes Y''olks 3 eggs
2 tablespoons butter % teaspoon salt
Few grains cayenne
Mix ingredients in order given, and beat thoroughly.
Shape in balls, then in rolls, pointed at ends. Roll in flour,
mark in three places on top of each with knife-blade to
represent a small French loaf. Fry in deep fat, and drain
on brown paper.
— 1
1
Potato Croquettes ready for Frying. — Page 316.
I I
m
Potato Nests (Page 314). Potatoes, Somerset Style (Page 315).
Cucumber Salad. — Page
CucuMBEii Baskets. — - Page 328.
SWEET POTATOES 317
Potato Apples
2 cups hot riced potatoes Few grains cayenne
2 tablespoons butter Slight grating nutmeg
y^ cup grated cheese 2 tablespoons thick cream
% teaspoon salt Yolks 2 eggs
Mix ingredients in order given, and beat thoroughly.
Shape in form of small apples, roll in flour, egg, and crumbs,
fry in deep fat, and drain on brown paper. Insert a clove
at both stem and blossom end of each apple.
Potatoes en Surprise
Make Potato Croquette mixture, omitting parsley. Shape
in small nests and fill with Creamed Chicken, shrimp, or
peas. Cover nests with Croquette mixture, then roll in form
of croquettes. Dip in crumbs, egg, and crumbs again; try
in deep fat, and drain on brown paper.
SWEET POTATOES
Baked Sweet Potatoes
Prepare and bake same as white potatoes.
Sweet Potatoes, Southern Style
Bake six medium-sized sweet potatoes, remove from oven,
cut in halves lengthwise, and scoop out inside. Mash, add
two tablespoons butter, and cream to moisten. Season with
salt and Sherry wine. Refill skins and bake five minutes in a
hot oven.
Boiled Sweet Potatoes
Select potatoes of uniform size. Wash, pare, and cook
twenty minutes in boiling salted water to cover. Many boil
sweet potatoes with the skins on.
Mashed Sweet Potatoes
To two cups riced sweet potatoes add three tablespoons
butter, one-half teaspoon salt, and hot milk to moisten.
Beat until light, and pile on a vegetable dish.
S18 BOSTON COOKING-SCHOOL COOK BOOK
Sweet Potatoes, Georgian Style
Season mashed boiled sweet potatoes with butter, salt, pep-
per, and Sherry wine. Moisten with cream, and beat five
minutes. Put in a buttered baking-dish, leaving a rough sur-
face. Pour over a syrup made by boiling two tablespoons
molasses and one teaspoon butter five minutes. . Bake in the
oven until delicately browned.
Glazed Sweet Potatoes
Wash and pare six medium-sized potatoes. Cook in
boiling salted water until soft. Drain, cut in halves length-
wise, and put in a buttered pan. Make a syrup by boiling
three minutes one-half cup sugar and four tablespoons water ;
add one tablespoon butter. Brush potatoes with syrup and
bake until brown, basting twice with remaining syrup.
Sweet Potatoes au Gratin
Cut five medium-sized cold boiled sweet potatoes in one-
third inch slices. Put a layer in buttered baking-dish, sprin-
kle with salt, pepper, and three tablespoons brown sugar,
dot over with one tablespoon butter. Repeat, cover with
buttered cracker crumbs, and bake until the crumbs are
brown.
Sweet Potatoes en Brochettte
Wash and pare potatoes, and cut in one-third inch slices.
Arrange on skewers in groups of three or four, parboil six
minutes, and drain. Brush over with melted butter, sprinkle
with brown sugar, and bake in a hot oven until well browned.
Sw^eet Potato Balls
To two cups hot riced sweet potatoes add three tablespoons
butter, one-half teaspoon salt, few grains pepper, and one
beaten egg. Shape in small balls, roll in flour, fry in deep
fat, and drain. If potatoes are very dry, it will be necessary
to add hot milk to moisten.
Sw^eet Potato Croquettes
Prepare mixture for Sweet Potato Balls. Shape in cro-
quettes, dip in crumbs, egg, and crumbs again, fry in deep
fat, and drain.
WAKMED-OVBB POTATOES 819
WARMED-OVER POTATOES
Potato Cakes
Shape cold mashed potato in small cakes, and roll in flour.
Butter hot omelet pan, put in cakes, brown one side, turn and
brown other side, adding butter as needed to prevent burn-
ing; or pack potato in small buttered pan as soon as it
comes from table, and set aside until ready for use. Turn
from pan, cut in pieces, roll in flour, and cook same as Potato
Cakes.
Creamed Potatoes
Reheat two cups cold boiled potatoes, cut in dice, in one
and one-half cups White Sauce I.
Potatoes au Oratin
Put Creamed Potatoes in buttered baking -dish, cover with
buttered crumbs, and bake on centre grate until crumbs are
brown.
Delmonico< Potatoes
To Potatoes au Gratin add one-third cup grated mild
cheese, arranging potatoes and cheese in alternate layers
before covering with crumbs.
Potatoes k I'Antlers
Cook potatoes with jackets on, drain, and let stand twenty-
four hours. Peel, and cut in small cubes. Put into a sauce-
pan with two tablespoons butter to each two cups potatoes.
Sprinkle with salt, and generously with paprika. Add one
cup cream, and cook slowly forty minutes.
Hashed Brown Potatoes
Try out fat salt pork cut in small cubes, remove scraps ;
there should be about one-third cup of fat. Add two cups
cold boiled potatoes finely chopped, one-eighth teaspoon
pepper, and salt if needed. Mix potatoes thoroughly with
fat; cook three minutes, stirring constantly; let stand to
brown underneath. Fold as an omelet and turn on hot
platter.
820 BOSTON COOKING-SCHOOL COOK BOOK
Sauted Potatoes
Cut cold boiled potatoes in one-fourth inch slices, season
with salt and pepper, put in a hot, Veil-greased frying-pan,
brown on one side, turn and brown on other side.
Chartreuse Potatoes
Cut cold boiled potatoes in one-fourth inch slices, sprinkle
with salt, pepper, and a few drops onion juice, put togethei
in pairs, dip in Batter I, fry in deep fat, and drain on brown
paper.
Lyonnaise Potatoes I
Cook five minutes three tablespoons butter with one small
onion cut in thin slices ; add three cold boiled potatoes cut
in one-fourth inch slices and sprinkled with salt and pepper;
stir until well mixed with onion and butter ; let stand until
potato is brown underneath, fold, and turn on a hot platter.
This dish is much improved and potatoes brown better by
addition of two tablespoons Brown Stock. Sprinkle with
finely chopped parsley if desired.
Lyonnaise Potatoes U
Slice cold boiled potatoes to make two cups. Cook five
minutes one and one-half tablespoons butter with one table-
fepoon finely chopped onion. Melt two tablespoons butter,
season with salt and pepper, add potatoes, and cook until
potatoes have absorbed butter, occasionally shaking pan.
Add butter and onion, and when well mixed, add cue-half
tablespoon finely chopped parsley.
French Chef
Oak Hill Potatoes
Cut four cold boiled potatoes and six " hard-boiled " eggs in
one-fourth inch slices. Put layer of potatoes in buttered
baking-dish, sprinkle with salt and pepper, cover with layer
of eggs ; repeat, and pour over two cups Thin White Sauce.
Cover with buttered cracker crumbs and bake until the
crumbs sr^ brown.
WARMED-OVER POTATOES 321,
Curried Potatoes
Cook one-fourth cup butter with one small onion, finely
chopped, until yellow; add three cups cold boiled potato
cubes, and cook until potatoes have absorbed butter, then
add from one-half to three-fourths cup White Stock, one half
tablespoon each curry powder and lemon juice, and salt and
pepper to tasto. Cook until potatoes have absorbed stock.
322 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XXI
sAlads and salad dressings
SALADS, which constitute a course in almost every dinner,
but a few years since seldom appeared on the table. They
are now made in an endless variety of ways, and are com-
posed of meat, fish, vegetables (alone or in combination) or
fruits, with the addition of a dressing. The salad plants,
lettuce, watercress, chiccory, cucumbers, etc., contain but
little nutriment, but are cooling, refreshing, and assist in
stimulating the appetite. They are valuable for the water
and potash salts they contain. The olive oil, which usually
forms the largest part of the dressing, furnishes nutriment,
and is of much value to the system.
Salads madia of greens should always be served crisp and
cold. The vegetables should be thoroughly washed, allowed
to stand in cold or ice- water until crisp, then drained and
spread on a towel and set aside in a cold place until serving
time. See Lettuce, page 294. Dressing may be added at
table or just before sending to table. If greens are allowed
to stand in dressing they will soon wilt It should be re-
membered that winter greens are raised under glass and
should be treated as any other hothouse plant. Lettuce will
be affected by a change of temperature and wilt just as
quickly as delicate flowers.
Canned or cold cooked left-over vegetables are well utilized
in salads, but are best mixed with French Dressing and
allowed to stand in a cold place one hour before serving.
Where several vegetables are used in the same salad they
should be marinated separately, and arranged for serving
just before sending to table.
SALAD DRESSINGS 323
Meat for salads should be freed from skin and gristle, cut
in small cubes, and allowed to stand mixed with French
Dressing before combining with vegetables. Fish should be
flaked or cut in cubes.
Where salads are dressed at table, first sprinkle with salt
and pepper, add oil, and lastly vinegar. If vinegai is added
before oil, the greens will become wet, and oil will not cling,
but settle to bottom of bowl.
A caiapon. Remove a small piece from end of French
loaf and rub over with a clove of garlic, first dipped in salt.
Place in bottom of salad bowl before arranging salad. A
chapon is often used in vegetable salads, and gives an
agreeable additional flavor.
To Marinate. The word marinate, as used in cookery,
means to add salt, pepper, oil, and vinegar to a salad
ingredient or mixture, then allow to let stand until well
seasoned.
SALAD DRESSINGS
French Dressing
% teaspoon salt 2 tablespoons vinegar
y^ teaspoon pepper 4 tablespoons olive oil
Put ingredients in small cream jar and shake. Some
prefer the addition of a few drops onion juice. French
Dressing is more easily prepared and largely used than any
other dressing. One tablespoon, each, lemon juice and
vinegar may be used.
Parisian French Dressing
}^ cup olive oil 2 tablespoons finely
6 tablespoons vinegar chopped parsley
yi teaspoon powdered sugar 4 red peppers
1 tablespoon finely chopped 8 green peppers
Bermuda onion 1 teaspoon salt
Mix ingredients in the order given. Let stand one hoar,
then stir vigorously for five minutes. This is especially fine
with lettuce, romaine, chiccory, or endive. The red and
green papers are the small ones found in pepper sauce.
324 BOSTON COOKIKG-SCHOOL COOK BOOK
Clnb French Dressing
y^ teaspoon salt 2 tablespoons Tarragon
^ teaspoon pepper vinegar
2 tablespoons brandy 2 tablespoons olive oil
Mix ingredients and stir until well blended.
Curry Dressing
^ teaspoon salt )^ teaspoon pepper
3^ teaspoon curry powder 6 tablespoons olive oil
3 tablespoons vinegar
Mix ingredients in order given and stir until well
blended.
Cream Dressing I
3^ tablespoon salt 1 egg slightly beaten
^ tablespoon mustard 2j^ tablespoons melted butter
^ tablespoon sugar ^ cup cream
}y^ cup vinegar
Mix ingredients in order given, adding vinegar very sslowly.
Cook over boiling water, stirring constantly until mixture
thickens, strain and cool.
Cream Dressing II
1 teaspoon mustard Few grains cayenne
1 teaspoon salt * 1 teaspoon butter
2 teaspoons flour Yolk 1 egg
\% teaspoons powdered sugar Y^ cup vinegar
^ cup thick cream, sweet or sour
Mix dry ingredients, add butter, q%%^ and vinegar slowly.
Cook over boiling water, stirring constantly, until mixture
thickens ; cool, and add to heavy cream, beaten until stiff.
Boiled Dressing I
^ tablespoon salt 1)^ tablespoons flour
1 teaspoon mustard Yolks 2 eggs
\% tablespoons sugar 1)^ tablespoons melted butter
Few grains cayenne % cup milk
^ cup vinegar
Mix dry ingredients, add yolks of eggs slightly beaten,
butter, milk, and vinegar very slowly. Cook over boiling
water until mixture thickens j strain and cool.
SAUU) DBESSnras 825
Boiled Dressing II
Tolks 4 eggs 1 tablespoon lemon juice
% cup olive oil \'p4. teaspoons salt
4 tablespoons rinegar 8 teaspoons' Tx>wdered sugar
1 pint whipped cream
Beat jolks of eggs slightly, add gradually one-half of fJoQ
oil and lemon juice. Cook in double boiler until mixture
thickens ; chill, and add gradually remaining oil, salt, and
sugar. Just before serving add cream.
German Dressing
% cup thick cream >^ teaspoon salt
3 tablespoons vinegar Few grains pepper
Beat cream until stiff, using Dover Egg-beater. Add salt,
pepper, and vinegar very slowly, continuing the beating.
Chicken Salad Dressing
}^ cup rich chicken stock 1 teaspoon salt
% cup vinegar 3€ teaspoon pepper
Yolks 6 eggs Few grains cayenne
2 tablespoons mixed mustard 3^ cup thick cream
)^ cup melted butter
Reduce stock in which a fowl has been cooked to one-half
cupful. Add viD.egar, yolks of eggs slightly beaten, mus-
tard, salt, pepper, and cayenne. Cook over boiling water,
stirring constantly until mixture thickens. Strain, add
cream and melted butter, then cool.
Oil Dressing I
4 " hard-boiled " eggs )^ teaspoon mustard
4 tablespoons oil ^ teaspoon salt
4 tablespoons vinegar Few grains cayenne
% tablespoon sugar White 1 egg
Force yolks of "hard-boiled" eggs through a strainer,
then work, using a silver or wooden spoon, until smooth.
Add sugar, mustard, salt, and cayenne, and when well blended
add gradually oil and vinegar, stirring and beating until
thoroughly mixed j then cut and fold in white of egg beaten
gmtil stilC
826 BOSTON) COOKLNG-SCHOOL COOK BOOK
Oil Dressing II
1)4 teaspoons mustard 2 tablespoons oil
1 teaspoon salt 3^ cup vinegar diluted with
2 teaspoons powdered sugar cold water to make one-
Few grains cayenne half cup
2 eggs, slightly beaten
Mix dry ingredients, add egg and oil gradually, stirring
constantly until thoroughly mixed ; then add diluted vin-
egar. Cook over boiling water until mixture thickens ; strain
and cool.
Mayonnaise Dressing I
1 teaspoon mustard Yolks 2 eggs
1 teaspoon salt 2 tablespoons lemon juice
1 teaspoon powdered sugar 2 tablespoons vinegar
Few grains cayenne 1}4 cups olive oil
Mix dry ingredients, add egg yolks, and when well mixed
add one-half teaspoon of vinegar. Add oil gradually, at
first drop by drop, and stir constantly. As mixture thickens,
thin with vinegar or lemon juice. Add oil, and vinegar or
lemon juice alternately, until all is used, stirring or beating
constantly. If oil is added too rapidly, dressing will have a
curdled appearance. A smooth consistency may be restored
by taking yolk of another egg and adding curdled mixture
slowly to it. It is desirable to have bowl containing mix-
ture placed in a larger bowl of crushed ice, to which a small
quantity of water has been added. Olive oil fqv making
Mayonnaise should always be thoroughly chilled. A silver
fork, wire whisk, small wooden spoon, or egg-beater may
be used as preferred. Mayonnaise should be stiflf enough
to hold its shape. It soon liquefies when added to meat or
vegetables ; therefore it should be added just before serving
time.
Mayonnaise Dressing II
Use same ingredients as for Mayonnaise Dressing I, add-
ing mashed yolk of a " hard-boiled " egg to dry ingredients.
French Chef
SALADS 827
Cream Mayonnaise Dressing
To Mayonnaise Dressing I or II add one-third cup thick
cream, beaten until stiff. This recipe should be used only
when dressing is to be eaten the day it is made.
Green Mayonnaise
Color Mayonnaise Dressing 1 with juices expressed from
parsley and watercress, using one-half as much parsley as
watercress. To obtain coloring, break greens in pieces,
pound in a mortar until thoroughly macerated, then squeeze
through cheese-cloth. Lobster coral,, rubbed through a fine
sieve, added to Mayonnaise, makes Bed Mayonnaise.
Potato Mayonnaise
Very small baked potato 1 teaspoon powdered sugar
1 teaspoon mustard 2 tablespoons vinegar
1 teaspoon salt % cup olive oil
Remove and mash the inside of potato. Add mustard,
salt, and powdered sugar ; add one tablespoon vinegar, and
rub mixture through a fine sieve. Add slowly oil and re-
maining vinegar. By the taste one would hardly realize
eggs were not used in the making.
SALADS
Dressed Lettuce
Prepare lettuce as directed on page 294. Serve with
French Dressing.
Lettuce and Cucumber Salad
Place a chapon in bottom of salad bowl. Wash, drain,
and dry one head lettuce, arrange in bowl, and place be-
tween leaves one cucumber cut in thin slices. Serve with
French Dressing.
Lettuce and Radish Salad
Prepare and arrange as for Dressed LettucCo Place be-
tween leaves six radishes which have been washed, scraped,
and cut in thin slices. Garnish with round radishes cut
328 BOSTON COOKING- SCHOOL COOK BOOK
to represent tulips. See page 299. Serve with French
Dressing.
Lettuce and Tomato Salad
Peel and chill three tomatoes. Cut in halves crosswise,
arrange each half on a lettuce leaf. Garnish with Mayon-
naise Dressing forced through a pastry bag and tube. If
tomatoes are small, cut in quarters, and allow one tomato to
each lettuce leaf.
Dressed "Watercress
Wash, remove roots, drain, and chill watercress. Arrange
in salad dish, and serve with French Dressing.
Cucumber Salad
Remove thick slices from both ends of a cucumber, cut off
a thick paring, and with a sharp pointed knife cut five par-
allel grooves lengthwise of cucumber at equal distances ;
then cut in thin parallel slices crosswise, keeping cucumber in
its original shape. Arrange on lettuce leaves, and pour over
Parisian French Dressing. Serve with fish course.
■Watercress and Cucumber Salad
Prepare watercress and add one cucumber, pared, chilled,
and cut in one-half inch dice. Serve with French Dressing.
Cucumber and Tomato Salad
Arrange sliced tomatoes on a bed of lettuce leaves. Pile
on each slice, cucumber cubes cut one-half inch square.
Serve with French or Mayonnaise Dressing.
Cucumber Cups with Lettuce
Pare cucumbers, cut in quarters crosswise, remove centres
from pieces, arrange on lettuce leaves, and fill cups with
Sauce Tartare (see p. 277).
Cucumber Baskets
Select three long, regular shaped cucumbers; cut a piece
from both the stem and blossom end of each ; then cut in
halves crosswise. Cut two pieces from each section, leaving
remaining piece in shape of basket with handle. Kemove
SALADS 829
pulp and seeds, in sufficiently large pieces to cut in cubes for
refilling one-half the baskets, the remaining half being filled
with pieces of tomatoes. Arrange baskets on lettuce leaves,
alternating the fillings, and pour over French Dressing.
Dressed Celery
Wash, scrape, and cut stalks of celery in thin slices. Mix
with Cream Dressing I.
Celery and Cabbage Salad
Remove outside leaves from a small solid white cabbage,
and cut off stalk close to leaves. Cut out centre, and with a
sharp knife shred finely. Let stand one hour in cold or ice
water. Drain, wring in double cheese-cloth, to make as dry
as possible. Mix with equal parts celery cut in small pieces.
Moisten with Cream Dressing and refill cabbage. Arrange
on a folded napkin and garnish with celery tips and parsley
between folds of napkin and around top of cabbage.
Asparagus Salad
Drain and rinse stalks of canned asparagus. Cut rings
from a bright red pepper one-third inch wide. Place three
or four stalks in each ring. Arrange on lettuce leaves and
serve with French Dressing, to which has been added one-
half tablespoon tomato catsup.
Corn Salad
Drain one can com and season with mustard and onion
juice. Marinate with French Dressing, let stand one hour,
then drain. Arrange on a bed of lettuce or chiccory.
String Bean Salad
Marinate two cups cold string beans with French Dressing.
Add one teaspoon finely cut chives. Pile in centre of salad
dish and arrange around base thin slices of radishes over-
lapping one another. Garnish top with radish cut to repre-
sent a tulip.
Potato Salad I
Cut cold boiled potatoes in one-half inch cubes. Sprinkle
four cupfuls with one-half tablespoon salt and one-fourth
330 BOSTON COOKING-SCHOOL COOK BOOK
teaspoon pepper. Add four tablespoons oil and mix thor-
oughly ; then add two tablespoons vinegar. A few drops of
onion juice may be added, or one-half tablespoon chives
finely cut. Arrange in a mound and garnish with whites and
yolks of two ''hard-boiled" eggs, cold boiled red beets,
and parsley. Chop whites and arrange on one-fourth of the
mound; chop beets finely, mix with one tablespoon vinegar,
and let stand fifteen minutes; then arrange on fourths of
mounds next to whites. Arrange on remaining fourth of
mound yolks chopped or forced through a potato ricer.
Put small sprigs of parsley in lines dividing beets from eggs ;
also garnish with parsley at base.
Potato Salad II
Mix two cups cold boiled riced potatoes and one cup pecan
nut meats broken in pieces. Marinate with French Dressing,
and arrange on a bed of watercress.
Hot Potato Salad
"Wash six medium- sized potatoes, and cook in boiling
salted water until soft. Cool, remove skins, and cut in very
thin slices. Cover bottom of baking-dish with potatoes, sea-
son with salt and pepper, sprinkle with finely chopped celery,
then with finely chopped parsley. Mix two tablespoons each
tarragon and cider vinegar and four tablespoons olive oil,
and add one slice lemon cut one-third inch thick. Bring to
boiling-point, pour over potatoes, cover, and let stand in
oven until thoroughly warmed.
Potato and Celery Salad
To two cups boiled potatoes cut in one-half inch cubes add
one-half cup finely cut celery and a medium-sized apple,
pared, cut in eighths, then eighths cut in thin slices. Mar-
inate with French Dressing. Arrange in a mound and gar-
nish with celery tip and sections of bright red apple.
Bolivia Salad
Cut cold boiled potatoes in one-half inch cubes; there
should be one and one-half cups. Add three " hard-boiled '^
eggs finely chopped, one and one-half tablespoons finely
Asparagus Salad, Individual Service. — Page
l^ERKSHiRE Salad in Boxes. — Page 345.
Egg Salad. — Page
Pear Salad. — Page 340.
SALADS 331
chopped red peppers, and one-half tablespoon chopped chives.
Pour over Cream Dressing I (see p. 324) and serve in nests
of lettuce leaves.
Lettuce Salad
Wash one head romaine and cut in pieces, using scissors.
Mix two cups cold riced potatoes, one-half pound white
mushroom caps peeled and cut in eighths, and one pound
Brazil nut meats (from which skins have been removed) cut
in pieces. Moisten with French Dressing, made by allowing
one-third tarragon vinegar to two- thirds olive oil. Arrange
on salad dish, surround with romaine, and garnish with three
peeled mushroom caps and six Brazil nut meats.
Mac^doine Salad
Marinate separately cold cooked cauliflower, peas, and car-
rots cut in small cubes, and outer stalks of celery finely cut.
Arrange peas and carrots in alternate piles in centre of a
salad dish. Pile cauliflower on top. Arrange celery in four
piles at equal distances. At top of each pile place a small
gherkin cut lengthwise in very thin slices, beginning at
blossom end and cutting nearly to stem end. Open slices
to represent a fan. Place between piles of celery a slice of
tomato.
Almost any cold cooked vegetables on hand may be used
for a Macedoine Salad, and if care is taken in arrangement,
they make a very attractive dish.
Russian Salad
Mix one cup each cold cooked carrot cubes and potato
cubes, one cup cold cooked peas, and one cup cold cooked
beans, and marinate with French Dressing. Arrange on
lettuce leaves In four sections, and cover each section
with Mayonnaise Dressing. Garnish two sections with
small pieces of smoked salmon, one section with finely
chopped whites of ''hard boiled" eggs, and one section
with yolks of " hard-boiled *' eggs forced through a strainer.
Put small sprigB of parsley or ghrimps in linea diyiduig
Bections.
8S2 BOSTON COOKING-SCHOOL COOK BOOK
Tomatoes Stuffed with Pineapple
Peel medium-sized tomatoes. Remove thin slice from top
of each, and take out seeds and some of pulp. Sprinkle
inside with salt, invert, and let stand one-half hour. Fill
tomatoes with fresh pineapple cut in small cubes or shredded,
and nut meats, using two-thirds pineapple and one-third nut
meats. Mix with Mayonnaise Dressing, garnish with May-
onnaise, halves of nut meats, and slices cut from tops cut
square. Serve on a bed of lettuce leaves.
Stuffed Tomato Salad I
Peel medium-sized tomatoes. Remove thin slice from top
of each and take out seeds and some of pulp. Sprinkle
Inside with salt, invert, and let stand one-half hour. Fill
tomatoes with cucumbers cut in small cubes and mixed with
Mayonnaise Dressing. Arrange on lettuce leaves, and gar-
nish top of each with Mayonnaise Dressing forced through a
pastry-bag and tube.
Stuffed Tomato Salad II
Prepare tomatoes same as for Tomatoes Stuffed with Pine-
apple. Refill with finely cut celery and apple, using equal
parts. Sei've with Mayonnaise, and garnish with shredded
lettuce.
Stuffed Tomato Salad (German Style)
Prepare tomatoes same as Tomatoes Stuffed with Pineap-
ple. Shred finely one-half a cabbage. Let stand two hours
in salted water, allowing two tablespoons salt to one quart
water. Cook slowly thirty minutes one-half cup each cold
water and vinegar, with a bit of bay leaf, one-half teaspoon
peppercorns, one-fourth teaspoon mustard seed, and six
cloves. Strain, and pour over cabbage drained from salt
water. Let stand two hours, again drain, and refill tomatoes.
Tomato and Horseradish Salad
Peel and chill tomatoes, cut in halves crosswise, arrange
on lettuce leaves, and garnish with Horseradish Sauce L
SALADS 333
Hindoo Salad
Arrange four slices tomato on a bed of shredded lettuce.
On two of the slices pile shaved celery, on the opposite
slices, finely cut watercress. G-arnish with small pieces of
tomato shaped with circular cutter, and serve with French
Dressing.
Tomato Ciboulettes
Kemove skins from four small tomatoes, and cut in halves
crosswise. Cover with Mayonnaise, and sprinkle with finely
chopped chives. Serve on lettuce leaves.
Tomato and "Watercress Salad
Peel and chill large tomatoes, cut in slices one-third inch
thick, and slices in strips one-third inch wide. Arrange on a
flat dish to represent lattice work, and fill in the spaces with
watercress. Serve with French Dressing,
Tomato and Cucumber Salad
Arrange alternate slices of tomato and cucumber until six
slices have been piled one on top of another. Place on let-
tuce leaves, garnish with strips of red and green peppers.
Serve with French and Mayonnaise Dressing. Kemove seeds
from peppers and parboil two minutes before using.
Salad Cbiffonade
Cook two green peppers in boiling water to which one-
fourth teaspoon soda has been added, one minute ; cool, and
shred. Shred one head of romaine, remove pulp from one large
grape fruit, and cut three small ripe tomatoes in quarters
lengthwise. Arrange in salad dish and serve with French
Dressing.
"Wiersbick's Salad
Peel small tomatoes of uniform size and scoop out a por-
tion of centres. Arrange in nests of lettuce leaves and gar-
nish top of each with a slice of cucumber, slice of truffle cut
in fancy shape, and ring of green pepper. Serve with the
following dressing :
Mix three tablespoons Louit Fr^res mustard, one-fourth
teaspoon salt, one-eighth teaspoon paprika, one tablespoon
334 BOSTON COOKIHG-SCHOOL COOK BOOK
vinegar, and one-half teaspoon Worcestershire Sauce ? then
add slowly, while stirring constantly, one-half cup olive oil.
Tomato and Cheese Salad
Peel six medium- sized tomatoes, chill, and scoop out a
small quantity of pulp from the centre of each. Fill cavi-
ties, using equal parts of Roquefort and Neufchatel cheese
worked together and moistened with French Dressing. Ar-
range on lettuce leaves and serve with French Dressing.
Tomato Jelly Salad
To one can stewed and strained tomatoes add one tea-
spoon each of salt and powdered sugar, and two-thirds box
gelatine which has soaked fifteen minutes in one-half cup
cold water. Pour into small cups, and chill. Run a knife
around inside of moulds, so that when taken out shapes
may have a rough surface, suggesting a fresh tomato. Place
on lettuce leaves and garnish top of each with Mayonnaise
Dressing.
Frozen Tomato Salad
Open one quart can tomatoes, turn from can, and let stand
one hour that they may be re-oxygenated. Add three table-
spoons sugar, and season highly with salt and cayenne ; then
rub through a sieve. Turn into one-half pound breakfast-
cocoa boxes, cover tightly, pack in salt and ice, using equal
parts, and let stand three hours. Remove from mould, ar-
range on lettuce leaves, and serve with Mayonnaise Dressing.
Salad k la Russe
Peel six tomatoes, remove thin slices from top of each,
and take out seeds and pulp. Sprinkle inside with salt,
invert, and let stand one-half hour. Place seeds and pulp
removed from tomatoes in a strainer to drain. Mix one-
third cup cucumbers cut in dice, one-third cup cold cooked
peas, one-fourth cup pickles finely chopped, one-third cup
tomato pulp, and two tablespoons capers. Season with salt,
pepper, and vinegar. Put in a cheese-cloth and squeeze;
then add one-half cup cold cooked chicken cut in very smali
SALADS 335
dice. Mix with Mayonnaise Dressing, refill tomatoes, sprinkle
with finely chopped parsley, and place each on a lettuce leaf.
Spinach Salad
Pick over, wash, and cook one-half peck spinach. Drain,
and chop finely. Season with salt, pepper, and lemon juice,
and add one tablespoon melted butter. Butter slightly small
tin moulds and pack solidly with mixture. Chill, remove
from moulds, and arrange on thin slices of cold boiled tongue
cut in circular pieces. Glarnish base of each with a wreath
of parsley, and serve on top of each Sauce Tartare.
Moulded Russian Salad
Reduce strong consomme so that when cold it will be jelly-
like in consistency. Set individual moulds in pan of ice-
water, pour in consomme one-fourth inch deep ; when firm,
decorate bottom and sides of moulds with cold cooked car-
rots, beets and potatoes cut in fancy shapes. Add consomme
to cover vegetables, and as soon as firm fill moulds two-
thirds full of any cooked vegetable that may be at hand.
Add consomme by spoonfuls, allowing it to become firm be-
tween the additions, and put in enough to cover vegetables.
Chill thoroughly, remove from moulds, and arrange on lettuce
leaves. Serve with Mayonnaise Dressing.
Mexican Jelly
Peel four large cucumbers and cut in thin slices. Put in
saucepan with one cup cold water, bring to boiling-point,
and cook slowly until soft ; then force through a puree
strainer. Add two and one-half tablespoons granulated
gelatine dissolved in three-fourths cup boiling water, few
drops onion juice, one tablespoon vinegar, few grains cay-
enne, and salt and pepper to taste. Color with leaf green,
strain through cheese-cloth, and mould same as Fruit Char-
treuse (see p. 423). After removing small mould fill space
with Tomato Mayonnaise. Garnish sides of mould with thin
slices of cucumber shaped with a small round fluted cutter,
and on the centre of each slice place a circular piece of truffle.
Garnish around base of mould with small tomatoes peeled,
chilledj ftnd cut in halves crosswise. On each slice of tomato
886 BOSTON COOKING-SCHOOL COOK BOOK
place a circular fluted slice of cucumber, and over all a cir-
cular piece of truffle. Serve with
Tomato Mayonnaise. Color mayonnaise red with tomato
puree.
Egg Salad I
Cut six " hard-boiled " eggs in halves crosswise, keeping
whites in pairs. Remove yolks, and mash or put through a
potato ricer. Add slowly enough Oil Dressing II to moisten.
Make into balls the size of original yolks and refill whiles.
Arrange on a bed of lettuce, and pour Oil Dressing No. II
around eggs.
Egg Salad II
Cut four *' hard-boiled" eggs in halves crosswise in such
a way that tops of halves may be cut in small points. Re-
move yolks, mash, and add an equal amount of finely chopped
cooked chicken. Moisten with Oil Dressing I, shape in balls
size of original yolks, and refill whites. Arrange on lettuce
leaves, garnish with radishes cut in fancy shapes, and serve
with Oil Dressing I.
Lenten Salad
Separate yolks and whites of four "hard-boiled" eggs.
Chop whites finely, marinate with French Dressing, and
arrange on lettuce leaves. Force yolks through a potato ricer
and pile on the centre of whites. Serve with French Dressing,
Crackers and Cheese
Mash a cream cheese, season, and shape in balls, then
flatten balls, and serve on butter-thin crackers.
Note. Cream cheese is very acceptable served with
zephyrettes or butter-thins and Bar le Due currants.
Cottage Cheese I
Heat one quart sour milk to 100** F., and turn into a
strainer lined with cheese-cloth. Pour over one quart hot
water, and as soon as water has drained through, pour over
another quart; then repeat. Gather cheese-cloth around
curd to form a bag and let hang until curd is free from
SALADS SS7
whey. Moisten with melted butter and heavy cream, and
add salt to taste. Shape into small balls.
Cottage Cheese II
Heat one quart sweet milk to 100° F., and add one junket
tablet reduced to a powder. Let stand in warm place until
set. Beat with a fork to break curd, turn into a bag made
of cheese-cloth, and let hang until whey has drained from
curd ; then proceed as with Cottage Cheese I.
' . Cheese Salad
Arrange one head lettuce on salad dish, sprinkle with Edam
cheese broken in small pieces, and pom^ over French Dressing.
Neufchatel Salad I
Cut cheese in dice, arrange on lettuce leaves, and garnish
with radishes. Serve with French Dressing.
Neufchatel Salad II
Mash one Neufchatel cheese and moisten with milk or
cream. Shape into forms the size of robins* eggs. Sprinkle
with finely chopped parslej^, which has been dried. Arrange
in nests of lettuce leaves, and garnish with radishes. Serve
with French Dressing.
Cheese and Olive Salad
Mash a cream cheese, moisten with cream, and season
with salt and cayenne. Add six olives finely chopped, let-
tuce finely cut, and one-half a pimento cut in strips. Press
in original shape of cheese and let stand two hours. Cut in
slices, separate in pieces, and serve on lettuce leaves with
Mayonnaise Dressing.
Cheese and Currant Salad
Mash a cream cheese and mix with finely chopped lettuce.
Shape in balls, arrange on lettuce leaves, pour over French
Dressing, and over all Bar le Due currants.
East India Salad
Work two ten cent cream cheeses until smooth. Moisten
with milk and cream, using equal parts. Add one-half cup
888 BOSTON COOKING-SCHOOL COOK BOOK
grated Young America cheese, one cup whipped cream, and
three- fourths tablespoon granulated gelatine soaked in one
tablespoon cold water and dissolved in one tablespoon boil-
ing water. Season highly with salt and paprika, and turn into
a border mould. Chill, remove from mould, arrange on lettuce
leaves, fill centre with lettuce leaves, and serve with Curry
Dressing (see p. 324).
Nut Salad
Mix one cup chopped English walnut meat and two cups
shredded lettuce. Arrange on lettuce leaves and garnish
with Mayonnaise Dressing.
Nut and Celery Salad I
Mix equal parts of English walnut or pecan nut meat cut
in pieces, and celery cut in small pieces. Marinate with
French Dressing. Serve with a border of shredded lettuce.
Nut and Celery Salad II
Mix one and one-half cups finely cut celery, one cup pecan
nut meats broken in pieces, and one cup shredded cabbage.
Moisten with Cream Dressing, and serve in a salad bowl
made of a small white cabbage.
Banana Salad
Remove one section of skin from each of four bananas.
Take out fruit, scrape, and cut fruit from one banana in thin
slices, fruit from other three bananas in one-half inch cubes.
Marinate cubes with French Dressing. Refill skins and
garnish each with slices of banana. Stack around a mound
of lettube leaves.
Orange Salad
Cut five thin-skinned sour oranges in very thin slices, and
slices in quarters. Marinate with a dressing made by mixing
one-third cup olive oil, one and one-half tablespoons each
lemon juice and vinegar, one-third tea&poon salt, one-fourth
teaspoon paprika, and a few grains mustard. Serve on a
h@d ®f watercresii
BALADB
Orange Mint Salad
Remove pulp from four large oranges, by cutting fruit in
halves crosswise and using a spoon. Sprinkle with two
tablespoons powdered sugar, and add two tablespoons finel}'
chopped mint, and one tablespoon each lemon juice and
Sherry wine. Chill thoroughly, serve in glasses, and garnish
each with a sprig of mint. Should the oranges be very juicy,,
pour off a portion of the juice before turning the mixture
into glasses,
French Fruit Salad
2 oranges 12 English walnut meats
3 bananas 1 head lettuce
^ lb. Malaga grapes French Dressing
Peel oranges, and remove pulp separately from each sec-
tion. Peel bananas, and cut in one-fourth inch slices. Re-
move skins and seeds from grapes. Break walnut meats in
pieces. Mix prepared ingredients and arrange on lettuce
leaves. Serve with French Dressing,
Hungarian Salad
Mix equal parts shredded fresh pineapple, bananas cut in
pieces, and sections of tangerins, and marinate with French
dressing. Fill banana skins with mixture, sprinkle gener-
ously with paprika, and arrange on lettuce leaves.
Waldorf Salad
Mix equal quantities of finely cut apple and celery, and
moisten with Mayonnaise Dressing. Garnish with curled
celery and canned pimentoes cut in strips or fancy shapes.
An attractive way of serving this salad is to remove tops
from red or green apples, scoop out inside pulp, leaving just
enough adhering to skin to keep apples in shape. Refill
shells thus made with the salad, replace tops, and serve on
lettuce leaves.
Malaga Salad
Remove skins and seeds from white grapes ; add an equal
quantity of English walnut meats, blanched and broken ia
840 BOSTON COOKING-SCHOOL COOK BOOK
pieces. Marinate with French Dressing. Serve on lettuce
leaves and garnish with Maraschino cherries.
Brazilian Salad
Remove skin and seeds from white grapes and cut in
halves lengthwise. Add an equal quantity of shredded
fresh pineapple, apples pared, cored, and cut in small
pieces, and celery cut in small pieces ; then add one-fourth
the quantity of Brazil nuts broken in pieces. Mix thor-
oughly, and season with lemon juice. Moisten with Cream
Mayonnaise Dressing (see p. 327).
De John's Salad
Pare six Bartlett pears, care being taken not to remove
stems. Cut in thin slices, and serve in original shapes on
lettuce leaves. Serve with French Dressing.
Fear Salad
Wipe, pare, and cut pears in eighths lengthwise ; then re-
move seeds. Arrange on lettuce leaves, pour over French
dressing, and garnish with ribbons of red pepper. See
Canned Red Peppers p. 581.
Game Salad
Drain the syrup from one can peaches. Arrange halves
of fruit on lettuce leaves, and pour over all a dressing made
by mixing two teaspoons sugar, one teaspoon celery salt,
one-fourth teaspoon salt, one-eighth teaspoon pepper, a few
grains cayenne, five drops Tabasco, and adding gradually
four tablespoons olive oil and two tablespoons fresh lime
juice. Use fresh fruit when in season.
Pepper and Grape Fruit Salad
Cut slices from stem ends of six green peppers, and
remove seeds. Refill with grape fruit pulp, finely cut celery,
and English walnut meats broken in pieces, allowing twice
as much grape fruit as celery, and two nut meats to each
pepper. Arrange on chicory or lettuce leaves, and serve with
Mayonnaise Dressing,
SALADS Ml
Grape Fruit and Celery Salad
Cut mediuni'Sized grape fruits in fourths lengthwise. Re-
move the pulp, and add to it an equal quantity of finely cut
celery. Refill sections with mixture, mask with Mayonnaise
Dressing, and garnish with celery tips or curled celery and
canned pimentoes cut in strips.
Monte Carlo Salad
Remove pulp from four large grape fruits, and drain.
Add an equal quantity of finely cut celery, and apple cut in
small pieces. Moisten with Mayonnaise, pile on a shallow
salad dish, arrange around a border of lettuce leaves, and
mask with Mayonnaise. Outline, using green Mayonnaise,
four oblongs to represent playing cards, and denote spots
on cards by canned pimentoes or truffles ; pimentoes cut in
shapes of hearts and diamonds, truffles cut in shapes of
spades and clubs. Garnish with cold cooked carrot and
turnip, shaped with a small round cutter to suggest gold and
silver coin.
Salmon Salad
Flake remnants of cold boiled salmon. Mix with French
Mayonnaise, or Cream Dressing. Arrange on iiests of let-
tuce leaves. Garnish with the yolk of a " hard-boiled " egg
forced through a potato ricer, and white of egg cut in strips.
Shrimp Salad
Remove shrimps from can, cover with cold or ice water,
and let stand twenty minutes. Drain, dry between towels,
remove intestinal veins, and break in pieces, reserving six
of the finest. Moisten with Cream Dressing II, and arrange
on nests of lettuce leaves. Put a spoonful of dressing on
each, and garnish with a whole shrimp, capers, and an olive
cut in quarters.
Sardine Salad
Remove skin and bones from sardines, and mix with an
equal quantity of the mashed yolks of '* hard-boiled " eggs.
Arrange in nests of lettuce leaves and serve with Mayonnaise
Dressing.
342 BOSTON COOKING-SCHOOL COOK BOOK
Lobster Salad I
Remove lobster meat from shell, cut in one-half inch cubes,
and marinate with a French Dressing. Mix with a small
quantity of Mayonnaise Dressing and arrange in nests of
lettuce leaves. Put a spoonful of Mayonnaise on each, and
sprinkle with lobster coral rubbed through a fine sieve.
Garnish with small lobster claws around outside of dish.
Cream Dressing I or II may be used in place of Mayonnaise
Dressing.
Lobster Salad II
Prepare lobster as for Lobster Salad I. Add an equal
quantity of celery cut in small pieces, kept one hour in cold
or ice water, then drained and dried in a towel. Moisten
with any cream or oil dressing. Arrange on a salad dish,
pile slightly in centre, cover with dressing, sprinkle with
lobster coral forced through a fine sieve, and garnish with a
border of curled celery and watercress.
To Curl Celery. Cut thick stalks of celery in two-inch
pieces. With a sharp knife, beginning at outside of stalks,
make five cuts parallel with each other, extending one-third
the length of pieces. Make six cuts at right-angles to cuts
already made. Put pieces in cold or ice water and let stand
over night or for several hours, when they will curl back and
celery will be found very crisp. Both ends of celery may be
curled if one cares to l;ake the trouble.
Lobster Salad III
Remove large claws and split a lobster in two lengthwise
by beginning the cut on inside of tail end and cutting through
entire length of tail and body^ Open lobster, remove tail
meat, liver, and coral, and set aside. Discard intestinal vein,
stomach, and fat, and wipe inside thoroughly with cloth wrung
out of cold water. Body meat and small claws are left on
shell. Remove meat from upper parts of large claws and
cat off (asing scissors or can opener) one-half the sheU from
k>wer parts, taking out meat and leaving the parts in suitable
oondition to refill Cut lobster meat m oue-balf inch cabm
Mexican Jelly. — Page 335.
Lobster Salad III. — Page 342.
Oyster Crabs a la Newburg; Individual Service. — Page 357.
Sweetbread Ramequins. — Page 371
SALADS 343
and mix with an equal quantity of finely cut celery. Season
with salt, pepper, and vinegar, and moisten with Mayonnaise
Dressing. EefiU tail, body, and under half of large claw
shells. Mix liver and coral, rub through a sieve, add one
tablespoon Mayonnaise Dressing and a few drops anchovy
sauce, with enough metre Mayonnaise Dressing to cover
lobster already in shell. Arrange on a bed of lettuce leaves.
Fish Salad VTith Cucumbers
Season one and one-half cups cold cooked flaked halibut,
haddock, or cod, with salt, cayenne, and lemon juice. Cover,
and let stand one hour. To Cream Dressing II (see p. 324)
add one-third tablespoon granulated gelatine soaked in one
and one-half tablespoons cold water. As soon as dressing
begins to thicken, add one-half cup heavy cream beaten until
stiff, then fold in the fish. Turn into individual moulds, chill,
remove from moulds, arrange on lettuce leaves, garnish each
with a thin slice of cucumber, and serve with
Cucumber Sauce. Pare two cucumbers, chop, drain off
most of liquor, and season with salt, pepper, and vinegar.
Crab and Tomato Salad
Remove meat from hard-shelled crabs; there should be
one cup. Add two-thirds cup celery, cut in small pieces, and
six small tomatoes peeled, chilled, and cut in quarters.
Moisten with Mayonnaise. Serve on lettuce leaves, and
garnish with Mayonnaise, curled celery, and small pieces of
tomato.
Scallop and Tomato Salad
Clean one pint scallops, parboil, and drain. Add juice of
one lemon, cover, and let stand one hour. Drain, dry be-
tween towels, sprinkle with salt and pepper, dip in flour, egg,
and stale bread crumbs, fry in deep fat, and drain on brown
paper. Cool, cut in halves, marinate with dressing, and
serve garnished with sliced tomatoes and watercress.
Dressing. Mix one teaspoon finely chopped shallot, three-
fourths teaspoon salt, one-eighth teaspoon paprika, two
tablespoons lemon Juice, and four tablespoons olive oil.
844 BOSTON COOKING-SCHOOL COOK BOOK
Salmon ^ la Martin, Ravigote Mayonnaise
Drain one can salmon, rinse, dry, and separate in flakes.
Moisten with Ravigote Mayonnaise, arrange on a bed of
lettuce, mask with mayonnaise, and garnish with canned
pimentoes cut in triangles, and truffles cut in fancy shapes.
Ravigdte Mayonnaise. Mix two tablespoons cooked
spinach, one tablespoon capers, one-half shallot finely chopped,
three anchovies, one-third cup parsley, and one-half cup
watercress. Pound in mortar until thoroughly macerated,
then force through a very fine strainer. Add to one-half
the recipe for Mayonnaise Dressing I (see p. 326).
Oyster and Grape Fruit Salad
Parboil one and one-half pints oysters, drain, cool, and
remove tough muscles. Cut three grape fruits in halves
crosswise, remove pulp, and drain. Mix oysters with pulp,
and season with six tablespoons tomato catsup, four table-
spoons grape fruit juice, one tablespoon Worcestershire
Sauce, eight drops Tabasco sauce, and one-half teaspoon
salt. Refill grape fruit skins with mixture, and garnish with
curled celery.
Chicken Salad I
Cut cold boiled fowl or remnants of roast chicken in one-
half inch cubes, and marinate with French Dressing, Add
an equal quantity of celery, washed, scraped, cut in small
pieces, chilled in cold or ice-water, drained, and dried in
a towel. Just before serving moisten with Cream, Oil, or
Mayonnaise Dressing. Mound on a salad dish, and garnish
with yolks of "hard-boiled" eggs forced through a potato
ricer, capers, and celery tips.
Chicken Salad II
Cut cold boiled fowl or remnants of roast chicken in one-
half inch dice. To two cups add one and one-half cups
celery cut in small pieces, and moisten with Cream Dressing
II. Mound on a salad dish, cover with dressing, and garnish
with capers, thin slices cut from small pickles, and curled
celery.
SALADS 345
Individual Chicken Salads in Aspic
Cover bottom of individual moulds set in ice-water with
aspic jelly mixture. When jelly is firm decorate with yolks
and whites of ^' hard-boiled " eggs cooked as for Harlequin
Slices (see p. 147) and truffles cut in fancy shapes, or pista-
chio nuts blanched and cut in halves. Cover decorations
with aspic mixture, being careful not to disarrange the
designs. Finely chop cold cooked fowl (preferably breast-
meat), moisten with Mayonnaise to which is added a small
quantity of dissolved granulated gelatine, shape in balls,
put a ball in each mould, and add gradually aspic mixture
to fill moulds. Chill thoroughly, remove to lettuce leaves,
and arrange around a dish of Mayonnaise Dressing.
Swiss Salad
Mix one cup cold cooked chicken cut in cubes, one
cucumber pared and cut in cubes, one cup chopped English
walnut meats, and one cup French peas. Marinate with
French Dressing, arrange on serving dish, and garnish with
Mayonnaise Dressing.
NHe Salad
Cut cold boiled or roasted chicken in cubes (there should
be one and one-half cups). Put one-half cup English walnut
meats in pan, sprinkle sparingly with salt, and add three-
fourths tablespoon butter. Cook in a slow oven until
thoroughly heated, stirring occasionally; remove from oven
and break in pieces.
Mix chicken and nuts and marinate with French Dressing.
Add three-fourths cup celery cut in small pieces. Arrange
on a bed of lettuce, and mask with Kavigote Mayonnaise
(see p. 344).
Berkshire Salad in Boxes
Marinate one cup cold boiled fowl cut into dice and one cup
cooked French chestnuts broken in pieces with French Dress-
ing. Add one finely chopped red pepper from which seeds
have been removed, one cup celery cut into small pieces,
and Mayonnaise to moisten. Trim crackers (four inches
846 BOSTON COOKING-SCHOOL COOK BOOK
long by one inch wide, slightly salted) at ends, using a
sharp knife ; arrange on plate in form of box, keep in place
with red ribbon one-half inch wide, and fasten at one corner
by tying ribbon in a bow. Garnish opposite corner with a
sprig of holly berries. Line box with lettuce leaves, put in a
spoonful of salad, and mask with Mayonnaise. Any colored
ribbon may be used, and flowers substituted for berries.
Chicken and Oyster Salad
Clean, parboil, and drain one pint oysters. Remove
tough muscles, and mix soft parts with an equal quantity of
cold boiled fowl cut in one-half inch dice. Moisten with any
salad dressing, and serve on a bed of lettuce leaves.
Sweetbread and Cucumber Salad I
Parboil a pair of sweetbreads twenty minutes; drain,
cool, and cut in one-half inch cubes. Mix with an equal
quantity of cucumber cut in one-half inch dice. Season
with salt and pepper, and moisten with German Dressing.
Arrange in nests of lettuce leaves or in cucumber cups,
and garnish with watercress. To prepare cucumber cups,
pare cucumbers, remove thick slices from each end, and cut
in halves crosswise. Take out centres, put cups in cold
water, and let stand until crisp ; drain, and dry for refilling.
Small cucumbers may be pared, cut in halves lengthwise,
centres removed, and cut pointed at ends to represent a
boat.
Sweetbread and Cucumber Salad II
Parboil a sweetbread, adding to water a bit of bay leaf,
a slice of onion, and a blade of mace. Cool, and cut in
small cubes; there should be three-fourths cup. Add an
equal quantity of cucumber cubes. Beat one-half cup thick
cream until stiff; add one-fourth tablespoon granulated
gelatine soaked in one-half tablespoon cold water and dis-
solved in one and one-half tablespoons boiling water, then
add one and one-half tablespoons vinegar. Add sweetbread
and cucumber, season highly with salt and paprika, mould,
and chilL Arrange on lettuce leaves, and serve with French
Dressing.
SALADS M?
Sweetbread and Celery Salad
Mix equal parts of parboiled sweetbreads cut in one-half
inch cubes and celery finely cut. Moisten with Cream
Dressing, and arrange on lettuce leaves.
Harvard Salad
Make lemon baskets, following directions for Orange
Baskets (see p. 429). With a small wooden skewer make
an incision in centre of each handle and insert a small sprig
of parsley. Fill baskets with equal parts of cold cooked
sweetbread and cucumber cut in small cubes, and one-fourth
the quantity of finely cut celery, moistened with Cream
Dressing II (see p. 324). Pare round red radishes as
thinly as possible and finely chop parings. Smooth top of
baskets and cover with dressing. Sprinkle top of one-half
the baskets with chopped parings, the remaining half with
nnely chopped parsley. Arrange red and green baskets
alternately on serving dish, and garnish with • watercress'
348 BOSTON COOEJNG-SCHOOL COOK BOOK
CHAPTER XXII
ENTREES
Batters and Fritters
Batter I
1 cnp bread flour Few grains pepper
% teaspoon salt % cup milk
2 eggs
Mix flour, salt, and pepper. Add milk gradually, and
eggs well- beaten.
Batter II
1 cup bread flour ^ cup water
1 tablespoon sugar y^ tablespoon olive oil
^ teaspoon salt White 1 ^gg
Mix flour, sugar, and salt. Add water gradually, then
olive oil and white of egg beaten until stiff.
Batter III
\y^ cups flour % teaspoon salt
2 teaspoons baking powder % cup milk
legg
Mix and sift dry ingredients, add milk gradually, and
egg well beaten.
Batter IV
1 cup fiour )4r teaspoon salt
\% teaspoons baking powder )^ cup milk
3 tat^^espoons powdered sugar 1 ^gg
Mix and sift dry ingredients, add milk gradually, and egg
well beaten.
ENTBEES 849
Batter V
1 cup flour Yolks 2 eggs
^ teaspoon salt Whites 2 eggs
% cup milk or water 1 tablespoon melted butter
or olive oil
Mix salt and flour, add milk gradually, yolks of eggs
beaten until thick, butter, and whites of eggs beaten until
stiff.
Apple Fritters I
2 medium-sized sour apples Batter III
Powdered sugar
Pare, core, and cut apples in eighths, then cut eighths in
slices, and stir into batter. Drop by spoonfuls and fry in
deep fat (see Rules for Testing Fat, page 21). Drain on
brown paper, and sprinkle with powdered sugar. Serve hot
on a folded napkin.
Apple Fritters II
2 medium-sized sour apples Batter IV
Prepare and cook as Apple Fritters L
Apple Fritters III
Sour apples Lemon juice
Powdered sugar Batter II
CoTie, pare, and cut apples in one-third inch slices.
Sprinkle with powdered sugar and few drops lemon juice ;
cover, and let stand one-half hour. Drain, dip pieces in
batter, fry in deep fat, and drain. Arrange on a folded
napkin in form of a circle, and serve with Sabyon or Hard
iSauce.
Banana Fritters I
4 bananas % tablespoon lemon juice
Powdered sugar 3 tablespoons Sherry wine
}4 rule Batter V
Remove skins from bananas. Scrape bananas, cut In
iiaiyes lengthwise, and cut halves in two pieces crosswise.
350 BOSTON COOKING-SCHOOL COOK BOOK
Sprinkle with powdered sugar, lemon juice, and wine ; cover,
and let stand thirty minutes ; drain, dip in batter, fry in
deep fat, and drain on brown paper. Sprinkle with pow-
dered sugar, and serve on a folded napkin.
Banana Fritters II
3 bananas }4. teaspoon salt
1 cup bread flour 3^ cup milk
2 teaspoons baking powder 1 egg
1 tablespoon powdered sugar 1 tablespoon lemon juice
Mix and sift dry ingredients. Beat egg until light, add
milk, and combine mixtures ; then add lemon juice and
banana fruit forced through a sieve. Drop by spoonfuls,
fry in deep fat, and drain. Serve with Lemon Sauce.
Orange Fritters
Peel two oranges and separate into sections. Make an
opening in each section just large enough to admit of pas-
sage for seeds, which should be removed. Dip sections in
Batter II, III, IV, or V, and fry and serve same as other
fritters.
Fruit Fritters
Fresh peaches, apricots, or pears may be cut in pieces,
dipped in batter, and fried same as other fritters. Canned
fruits may be used, after draining from their syrup.
Cauliflower Fritters
Cold cooked cauliflower Batter V
Salt and pepper
Sprinkle pieces of cauliflower with salt and pepper and
dip in Batter I or V. Fry in deep fat, and drain on brown
paper.
Fried Celery
Celery cut in three-inch Salt and pepper
pieces Batter I, III, or V
Parboil celery until soft, drain, sprinkle with salt? and
pepper, dip in batter, fry in deep fat, and drain on brown
paper. Serve with Tois^to Sauce.
ENTRIES S61
Sardines Fried in Batter
Drain fish and pour over boiling water to free from oU,
then remove skins. Dip in Batter III, fry in deep fat, ao^
drain on brown paper. Serve with Hot Tartare Sauce.
Tomato Fritters
1 can tomatoes 1 teaspoon salt
6 cloves Few grains cayenne
1^ cup sugar ^ cup butter
3 slices onion y^ cup corn-starch
legg
Cook first four ingredients twenty minutes, rub all through
A sieve except seeds, and season with salt and pepper. Melt
butter, and when bubbling, add corn-starch and tomato grad-
ually : cook two minutes, then add egg slightly beaten.
Pour into a buttered shallow tin, and cool. Turn on a
board, cut in squares, diamonds, or strips. Roll in crumbs,
egg, and crumbs again, fry in deep fat, and drain.
Cherry Fritters
2 cups scalded milk |^ teaspoon salt
^ cup corn-starch 3^ cup cold milk
^ cup flour Yolks 3 eggs
1^ cup sugar % cup Maraschino cherries,
cut in halves
Mix corn-starch, flour, sugar, and salt. Dilute with cold
milk and add beaten yolks ; then add gradually to scalded
milk and cook fifteen minutes in double boiler. Add cher*
ries, pour into a buttered shallow tin, and cool. Turn on a
board, cut in squares, dip in flour, egg, and crumbs, fry in
deep fat, and drain. Serve with Maraschino Sauce.
Maraschino Sauce
J^ cup boiling water ^ cup Maraschino cherries,
y^ cup sugar cut in halves
2 tablespoons corn-starch % ^^P Maraschino syrup
% tablespoon butter
Mix sugar and corn-starch, add gradually to boiling water,
stirring constantly. Boil five minutes, and add cherries,
syrup, and butter.
852 BOSTON COOKING -SCHOOL COOK BOOK
Farina Cakes ^vrith Jelly
2 cups scalded milk ^ cup sugar
y^ cup farina (scant) ^ teaspoon salt
legg
Mix farina, sugar, and salt, add to milk, and cook in donbl«
boiler twenty minutes, stirring constantly until mixture haa
thickened. Add egg slightly beaten, pour into a buttered
shallow pan, and brush over with one egg slightly beaten
and diluted with one tablespoon milk. Brown in a moderate
oven. Cut in squares, and serve with a cube of jelly on each
square.
Gnocchi a la Romana
^ cup butter % teaspoon salt
^ cup flour 2 cups scalded milk
^4 cup corn-starch Yolks 2 eggs
% cup grated cheese
Melt butter, and when bubbling, add flour, corn-starch,
salt, and milk, gradually. Cook three minutes, stirring con-
stantly. Add yolks of eggs slightly beaten, and one-half
cup cheese. Pour into a buttered shallow pan, and cool.
Turn on a board, cut in squares, diamonds, or strips. Place
on a platter, sprinkle with remaining cheese, and brown in
oven.
Queen Fritters
^ cup butter (scant) % cup flour
^ cup boiling water 2 eggs
Fruit preserve or marmalade
Put butter in small saucepan and pour on water. As soon
as water again reaches boiling-point, add flour all at once
and stir until mixture leaves sides of saucepan, cleaving to
spoon. Remove from fire and add eggs unbeaten, one at a
time, beating mixture thoroughly between addition of eggs.
Drop by spoonfuls and fry in deep fat until well puffed and
browned. Drain, make an opening, and fill with preserve or
marmalade. Sprinkle with powdered sugar and serve oo &
folded napkin.
ENTREES 358
Chocolate Fritters "w^ith Vanilla Sauce
Make Queen Fritters, fill with Chocolate Cream Filling,
and serve with Vanilla Sauce ; filling to be cold and sauce
warm.
Coffee Fritters, Coffee Cream Sauce
Cut "Stale bread in one-half inch slices, remove crusts, and
cut slices in one-half inch strips. Mix three-fourths cup
coffee infusion, two tablespoons sugar, one-fourth teaspoon
salt, one egg slightly beaten, and one-fourth cup cream.
Dip bread in mixture, crumbs, egg, and crumbs again. Fr;y
in deep fat and drain. Serve with
Coffee Cream Sauce. Beat yolks three eggs slightly,
add four tablespoons sugar and one-eighth teaspoon salt,
then add gradually one cup coffee infusion. Cook in double
boiler until mixture thickens. Cool, and fold in one-third
cup ^eavy cream beaten until stiff.
Sponge Fritters
2X cups flour }4 cup melted butter
l^ cup sugar * 3€ teaspoon salt
% cup scalded milk 2 eggs
1^ yeast cake, dissolved in 2 Grated rind }4 lemon
tablespoons lukewarm water Quince marmalade
Currant jelly
Make a sponge of one-half the flour, sugar, milk, and dis-
solved yeast cake ; let rise to double its bulk. Add remain-
ing ingredients and let rise again. Toss on a floured board,
roll to one-fourth inch thickness, shape with a small biscuit
cutter (first dipped in flour), cover, and let rise on board.
Take each piece and hollow in centre to form a nest. In
one-half the pieces put one-half teaspoon of currant jelly
and quince marmalade mixed in the proportion of one part
jelly to two parts marmalade. Brush with milk edges of
filled pieces. Cover with unfilled pieces and press edges
closely l^ogether with fingers first dipped in flour. If this is
not carefully done fritters will separate during frying. Fry
in deep fat, drain on brown paper, and sprinkle with pow-
dered sugar.
354 BOi$l^o£r CfOO]£m^i9C£LOOL. oooc booic
Clean brains, and cook twenty minutes in boiling watery
to which is added one-half teaspoon salt, one tablespoon
lemon juice, three cloves, two slices onion, and one-half
bay leaf. Kemove from range, and let stand in water until
cold ; drain, dry between towels, and separate into pieces.
Make a batter of one-half cup flour, one teaspoon baking
powder, one-fourth teaspoon salt, a few grains pepper, one
egg well beaten, aud one-fourth cup milk. Add brains, and
drop mixture by spoonfuls into greased muffin rings, placed
in a frying-pan in which there is a generous supply of hot
lard. Cook on one side until well browned, turn, and cook
other side. Arrange on serving dish and pour around
Sauce Finiste (see p. 279).
Clam Fritters
1 pint clams lineups flour '♦
2 eggs 2 teaspoons baking powder
1^ cup milk Salt
Pepper
Clean clams, drain from their liquor, and chop. Beat eggs
until light, add milk and flour mixed aud sifted with baking
powder, then add chopped clams, and season highly with salt
and pepper. Drop by spoonfuls, and fry in deep fat.
Drain on brown paper, and serve at once on a folded
napkin.
Croquettes
Before making Croquettes, consult Rules for Testing Fat
for Frying, page 21; Egging and Crumbing, page 22;
Uses for Stale Bread, page 69 ; and Potato Croquettes,
page 316.
Banana Croquettes
Remove skins from bananas, scrape, using a silver knife
to remove the astringent principle which lies close to skin,
and cut in halves crosswise ; then remove a slice from each
end. Dip in crumbs, egg, and crumbs again, fry in deep fat,
and drain on brown paper.
ENTREES 3^
Cheese Croquettes
3 tablespoons butter 1 cup mild cheese, cut in
^ cup flour very small cubes
% cup milk y^ cup grated Gruyfere cheese
Yolks 2 eggs Salt and pepper
Few grains cayenne
Make a thick white sauce, using butter, flour, and milk,
add yolks of eggs without first beating, and stir until well
mixed ; then add grated cheese. As soon as cheese melts,
remove from fire, fold in cheese cubes, and season with salt,
pepper, and cayenne. Spread in a shallow pan, and cool.
Turn on a board, cut in small squares or strips, dip in
crumbs, egg, and crumbs again, fry in deep fat, and drain
on brown paper. Serve for a cheese course.
Chestnut Croquettes
1 cup mashed French chestnuts Yolks 2 eggs
2 tablespoons thick cream 1 teaspoon sugar
y^ teaspoon vanilla
Mix ingredients in order given. Shape in balls, dip in
crumbs, egg, and crumbs again, fry in deep fat, and drain.
Chestnut Roulettes
1 cup chestnut puree 2 tablespoons butter
2 eggs 2 tablespoons heavy cream
Few drops onion juice 3^ teaspoon salt
Few grains paprika
Mix ingredients in order given, cook two minutes, and
cool. Shape a little larger than French chestnuts, dip in
crumbs, egg, and crumbs again. Fr}^ in deep fat, and drain
on brown paper.
Lenten Croquettes
Soak one-half cup lentils and one-fourth cup dried lima
beans over night, in cold water to cover; drain, add three
pints water, one-half small onion, one stalk celery, three
slices carrot, and a sprig of parsley. Cook until lentils are
soft, remove seasonings, drain, and rub through a sieve.
To palp add oi^half eup stale bread crumbs, one egg &lighU;^
S56 BOSTON COOKING-SCHOOL COOK BOOK
beaten, and salt and pepper to taste. Melt one tablespoon
butter, add one tablespoon flour, and pour on gradually one-
third cup hot cream; combine mixtures, and cool. Shape,
dip in crumbs, egg, and crumbs again, fry in deep fat, and
drain on brown paper. Serve with Tomato Sauce I,
Rice Croquettes w^ith Jelly
}£ cup rice 1 teaspoon salt
1^ cup boiling water Yolks 2 eggs
1 cup scalded milk 1 tablespoon butter
Wash rice, add to water with salt, cover, and steam until
rice has absorbed water. Then add milk, stir lightly with a
fork, cover, and steam until rice is soft. Remove from fire,
add egg yolks and butter ; spread on a shallow plate to cool.
Shape in balls, roll in crumbs, then shape in form of nests.
Dip in egg, again in crumbs, fry in deep fat, and drain.
Put a cube of jelly in each croquette. Arrange on a folded
napkin, and garnish with parsley, or serve around game.
S"weet Rice Croquettes
To rice croquette mixture add two tablespoons powdered
sugar and grated rind one-half lemon. Shape in cylinder
forms, dip in crumbs, egg, and crumbs again, fry in deep fat,
and drain.
Rice and Tomato Croquettes '
1^ cup rice
2 cloves
^ cup stock
3=^ teaspoon peppercorns
3^ can tomatoes
1 teaspoon sugar
1 slice onion
legg
1 slice carrot
^ cup grated cheese
1 sprig parsley
1 tablespoon butter
1 sprig thyme
X teaspoon salt
Few grains cayenne
Wash rice, and steam in stock until rice has absorbed
stock ; then add tomatoes which have been cooked twenty
minutes with onion, carrot, parsley, thyme, cloves, pepper-
corns, and sugar, and then rubbed through a strainer.
Remove froia fire, add egg slightly beaten, cheese, butter,
BNTRl^BS 857
salt, and cayenne. Spread, on a plate to cool. Shape in
form of cylinders, dip in crumbs, egg, and crumbs again, fry
in deep fat, and drain.
Oyster Crabs k la Newburg
1 cup oyster crabs Salt
1 cup mushroom caps Cayenne
3^ cup Sherry wine Nutmeg
^ cup butter ^ cup cream
1 tablespoon flour Yolks two eggs
1 tablespoon brandy
Peel mushroom caps and break in pieces. Add oyster
crabs and wine, cover, and let stand one hour. Melt butter,
add first mixture, and cook eight minutes. Add flour, and
cook two minutes. Season with salt, cayenne, and nutmeg;
then add heavy cream. Just before serving add egg yolks,
slightly beaten, and brandy.
Oyster and Macaroni Croquettes
J^ cup macaroni, broken in Few grains cayenne
1^ inch pieces Few grains mace
1 pint oysters )4 teaspoon lemon juice
1 cup Thick White Sauce ^4 cup grated cheese.
Cook macaroni in boiling salted water until soft, drain in
a colander, and pour over macaroni two cups cold water.
Clean and parboil oysters, remove tough muscles, and cut
soft parts in pieces. Reserve one-half cup oyster liquor and
use in making Thick White Sauce in place of all milk.
Mix macaroni and oysters, add Thick White Sauce and season-
ings. Spread on a plate to cool. Shape, dip in crumbs, egg,
and crumbs again, fry in deep fat, and drain.
Oysters k la Somerset
1 pint selected oysters }^ cup oyster liquor
1 tablespoon chopped onion 3^ cup Chicken Stock
2 tablespoons chopped mush- Salt
rooms Pepper
3 tablespoons butter Cayenne
4 tablespoons flour
Parboil and drain oysters. 'Reserve liquor, strain, and
set aside for sauce. Cook Qmon m^ mushroom in butter
868 BOSTON COOKING-SCHOOL COOK BOOK
fire minutes, add flour, and pour on gradually oyster liquor
and chicken stock. Season with salt, pepper, and cayenne.
Remove tough muscles from oysters, and discard. Shape
oysters, cover with sauce, and cool on a plate covered with
stale bread crumbs. Dip in egg and stale bread crumbs, fry
in deep fat, and drain on brown paper.
Salmon Croquettes
1^ cups cold flaked salmon Few grains cayenne
1 cup Thick White Sauce 1 teaspoon lemon juice
Salt
Add sauce to salmon, then add seasonings. Spread on a
plate to cool. Shape, dip in crumbs, egg, and crumbs again,
fry in deep fat, and drain.
Salmon Cutlets
Mix equal parts of cold flaked salmon and hot mashed
potatoes. Season with salt and pepper. Shape in form of
cutlets, dip in crumbs, egg, and crumbs again, fry in deep
fat, and drain. Arrange in a circle, having cutlets overlap
one another, on a folded napkin. Garnish with parsley.
Lobster Croquettes
2 cups chopped lobster meat Few grains cayenne
% teaspoon salt 1 teaspoon lemon
^ teaspoon mustard 1 cup Thick White Sauce
Add seasonings to lobster, then add Thick White Sauce.
Cool, shape, dip in crumbs, egg, and crumbs again, fry in
deep fat, and drain. Serve with Tomato Cream Sauce.
Lobster Cutlets
2 cups chopped lobster meat 1 teaspoon lemon juice
% teaspoon salt Yolk 1 Qgg
Few grains cayenne 1 teaspoon finely chopped
Few gratings nutmeg parsley
1 cup Thick White Sauce
Mix ingredients in order given, and cool. Shape in form,
of cutlets, crumb, and fry same as croquettes. Make a cut
at small ^nd of eacL c^tl^ti and insert in eacfe the tip end of
ENTK^S 359
a small claw. Stack around a mound of parsley. Serve with
Sauce Tartare.
Beef and Rice Croquettes
1 cup chopped beef '^ teaspoon pepper
(cut from top of roiind) Few grains cayenne
y^ cup rice Cabbage
% teaspoon salt Tomato Sauce
Mix beef and rice, and add salt, pepper, and cayenne.
Cook cabbage leaves two minutes in boiling water to cover.
In each leaf put two tablespoons mixture, and fold leaf to
enclose mixture. Cook one hour in Tomato Sauce.
Tomato Sauce. Brown four tablespoons butter, add five
tablespoons flour, and pour on gradually one and one-half
cups each Brown Stock and stewed and strained tomatoes.
Add one slice onion, one slice carrot, a bit of bay leaf, a
sprig of parsley, four cloves, three-fourths teaspoon salt,
one-fourth teaspoon pepper, and a few grains cayenne.
Cook ten minutes, and strain.
Lamb Croquettes
1 tablespoon finely chopped 1 cup cold cooked lamb, cut in
onion small cubes
2 tablespoons butter ^ cup boiled potato cubes
}^ cup flour Salt and pepper
1 cup stock 1 teaspoon finely chopped
parsley
Fry onion in butter five minutes, then remove onion. To
butter add flour and stock, and cook two minutes. Add meat,
potato, salt, and pepper. Simmer until meat and potato have
absorbed sauce. Add parsley, and spread on a shallow dish
to cool. Shape, dip in crumbs, q%^^ and crumbs again, fry
in deep fat, and drain. Serve with Tomato Sauce.
Veal Croquettes
2 cups chopped cold cooked veal Few grains cayenne
% teaspoon salt Few drops onion juice
% teaspoon pepper Yolk 1 ^^^g
1 cup thick sauce made of White Soup Stock
Mix ingredients in order given. Cool, shape, crumb, and
fry same as other croquettes.
S60 BOSTON COOKING-SCHOOL COOK BOOK
Chicken Croquettes I
1^ cups chopped cold cooked 1 teaspoon lemon juice
fowl Few drops onion juice
^ teaspoon salt 1 teaspoon finely chopped
1^ teaspoon celery salt parsley
Few grains cayenne 1 cup Thick White Sauce
Mix ingredients in order given. Cool, shape, crumb, and
fry same as other croquettes.
White meat of fowl absorbs more sauce than dark meat.
This must be remembered if dark meat alone is used. Cro-
quette mixtures should always be as soft as can be con-
veniently handled, when croquettes will be soft and creamy
inside.
Chicken Croquettes II
Clean and dress a four-pound fowl. Put into a kettle
with six cups boiling water, seven slices carrot, two slices
turnip, one small onion, one stalk celery, one bay leaf, and
three sprigs thyme. Cook slowly until fowl is tender. Re-
move fowl; strain liquor, cool, and skim off fat. Make a
thick sauce, using one-fourth cup butter, one-half cup flour,
one cup chicken stock, and one-third cup cream. Remove
meat from chicken, chop, and moisten with sauce. Season
with salt, cayenne, and slight grating of nutmeg ; then add
one beaten egg, cool, shape, crumb, and fry same as other
croquettes. Arrange around a mound of green peas, and
serve with Cream Sauce or Wine Jelly.
Chicken and Mushroom Croquettes
Make as Chicken Croquettes I, using one and one-third
oups chicken meat and two-thirds cup chopped mushrooms.
Maryland Croquettes
Season one cup chopped cold cooked fowl with salt, celery
salt, cayenne, lemon juice, and onion juice; moisten with
sauce, and cool. Parboil one pint selected oysters, drain,
and cover each oyster with chicken mixture. Dip in crumbs,
tjgg, and crumbs ; fry in deep fat, and drain.
Sauce. Melt one and one-half tablespoons butter, add
'tiuwe taWespoons flour, and gradually one-third cup oyster
ENTREES 361
liquor and two tablespoons cream. Season with salt and
cayenne.
Lincoln Croquettes
Mix one cup each bread crumbs, walnut meats cut in
pieces, and cold cooked chicken cut in cubes. Moisten with
a sauce made by melting one and one-half tablespoons butter,
adding one and one-half tablespoons flour, and pouring on
gradually, while stirring constantly, one-half cup chicken
stock. Season with salt, celery salt, paprika, nutmeg, and
Sherry wine. Shape in balls, dip in crumbs, egg, and crumbs,
fry in deep fat, and drain on brown paper. Serve with a
sauce made of one-half chicken stock and one-half cream
and flavored with Sherry wine.
Cutlets of Sweetbreads k la Victoria
2 pairs parboiled sweetbreads Slight grating nutmeg
2 teaspoons lemon juice 1 teaspoon finely chopped
1^ teaspoon salt parsley
1^ teaspoon pepper 1 egg
1 cup Thick White Sauce
Chop the sweetbreads, of which there should be two
cups ; if not enough, add chopped mushrooms to make two
cups, then season. Add egg, slightly beaten, to sauce, and
combine mixtures. Cool, shape, crumb, and fry. Make a
cut in small end of each cutlet, and insert in each a piece of
cold boiled macaroni one and one-half inches long. Serve
with Allemande Sauce.
Epigrams of Sweetbreads
Parboil a sweetbread, drain, place in a small mould,
cover, and press with a weight. Cut in one-half inch slices,
and spread with the following mixture : Fry one-third tea-
spoon finely chopped shallot in one and one-half tablespoons
butter three minutes, add three tablespoons chopped mush-
rooms, . and cook three minutes ; then add two and one-
half tablespoons flour, one-half cup stock, two tablespoons
cream, one tablespoon Sherry wine, one egg yolk, and salt
and pepper to taste. Cool, dip in crumbs, eg§, and crumbs,
fry in deep fat, and drain.
862 BOSTON OOOKINQ-SOHOOL COOK BOOK
Swedish Timbales
% cup flour % cup milk
% teaspoon salt 1 egg
1 teaspoon sugar 1 tablespoon olive oil
Mix dry ingredients, add milk gradually, and beaten egg ;
then add olive oil. Shape, using a hot timbale iron, fry in
deep fat until crisp and brown ; take from iron and invert
on brown paper to drain.
To Heat Timbale Iron. Heat fat until nearly hot enough
to fry uncooked mixtures. Put iron into hot fat, having fat
deep enough to more than cover it, and let stand until
heated. The only way of knowing when iron is of right
temperature is to take it from fat, shake what fat may drip
from it, lower in batter to three-fourths its depth, raise from
batter, then immerse in hot fat. If batter does not cling to
iron, or drops from iron as soon as immersed in fat, it is
either too hot or not sufficiently heated.
To rorm Timbales. Turn timbale batter into a cup.
Lower hot iron into cup, taking care that batter covers
iron to only three-fourths its depth. When immersed in
fat, mixture will rise to top of iron, and when crisp and
brown may be easily slipped off. If too much batter is
used, in cooking it will rise over top of iron, and in order
to remove timbale it must be 'cut around with a sharp knife
close to top of iron. If the cases are soft rather than crisp,
batter is too thick and must be diluted with milk.
Fill cases with Creamed Oysters, Chicken, Sweetbreads,
or Chicken and Sweetbreads in combination with Mush-
rooms.
Bunuelos
Use recipe for and fry same as Swedish Timbales, using a
Bunuelos iron. Serve with cooked fruit and with or with-
out whipped cream sweetened and flavored.
Strawberry Baskets
Fry Swedish Timbales, making cases one inch deep. Fill
with selected strawberries, sprinkled with powdered sugar.
Serve as a first course at a ladies' luncheon.
ENTREES 363
Rice Timbales
Pack hot boiled rice in slightly buttered small tin moulds.
Let stand in hot water ten minutes. Use as a garnish for
curried meat, fricassee, or boiled fowl.
Macaroni Timbales
Line slightly buttered Dario moulds with boiled macaroni.
Cut strips the length of height of mould,, and place closely
together around inside of mould. Fill with Chicken, or
Salmon Force-meat. Put in a pan, half surround with hot
water, cover with buttered paper, and bake thirty minutes in
a moderate oven. Serve with Lobster, Bechamel, or Hollan-
daise Sauce L
Spaghetti Timbales
Line bottom and sides of slightly buttered Dario moulds
with long strips of boiled spaghetti coiled around the inside.
Fill and bake same as Macaroni Timbales.
Pimento Timbales
Line small timbale moulds with canned pimentoes. Fill
with Chicken Timbale II mixture (see p. 366), and bake
until firm. Remove from moulds, insert a sprig of parsley
in top of each, and serve with
Bro^v'n Mushroom Sauce
3 tablespoons butter )^ lb. mushrooms
Few drops onion juice 1 teaspoon beef extract
3}^ tablespoons flour Salt
1 cup cream Paprika
Melt butter, add onion juice, and cook until slightly
browned ; then add flour and continue the browning. Pour
on, gradually, whUe stirring constantly, the cream. Clean
mushrooms, peal caps, cut in slices lengthwise, and saute
in butter five minutes. Break stems in pieces, cover with
cold water, and cook slowly until liquor is reduced to one-
third cup ; then strain. Dissolve beef extract in. mushroom
liquor. Add to sauce, and season with salt and paprika.
Just before serving, add sauted caps.
364 BOSTON COOKIKG-SCHOOL COOK BOOK
Halibut Timbales I
1 lb. halibut Few grains cayenne
}{ cup thick cream 1)4 teaspoons lemon juice
^ teaspoon salt Whites 3 eggs
Cook halibut in boiling salted water, drain, and rub
through a sieve. Season with salt, cayenne, and lemon
juice; add cream beaten until stiff, then beaten whites of
eggs. Turn into small, slightly buttered moulds, put in a
pan, half surround with hot water, cover with buttered
paper, and bake twenty minutes in a moderate oven. Re-
move from moulds, arrange on a serving dish, pour around
Bechamel Sauce or Lobster Sauce II, and garnish with
parsley.
Halibut Timbales II
1 lb. halibut ^ teaspoon pepper
^ cup milk Few grains cayenne
Yolk 1 egg % teaspoon corn-starch
\}^ teaspoons salt 3^ cup thick cream
Force fish through a meat chopper, then rub through a
sieve or finely chop. Add yolk of egg, seasonings, corn-
starch, and cream beaten until stiff. Cook same as Halibut
Timbales I and serve with Cream or Lobster Sauce.
Lobster Thnbales I
Sprinkle slightly buttered Dario or timbale moulds with lob-
ster coral rubbed through a strainer. Line moulds with Fish
Force-meat I, fill centres with Creamed Lobster, and cover
with force-meat. Put in a pan, half surround with hot water,
place over moulds buttered paper, and bake twenty minutes
in a moderate oven. Serve with Lobster or Bechamel
Sauce.
Lobster Timbales II
2 lb. live lobster 2 eggs
^ cup stale bread crumbs Sherry wine
1^ cup heavy cream Salt and pepper
Split lobster, remove intestinal vein, liver, and stomach.
Crack claw shells with mallet, then remove all meat, scrap-
ing as close to shell as possible to obtain the color desked.
KNTRiSBS 866
Force meat through a sieve, add bread crumbs, cream,
eggs slightly beaten, and salt, pepper, and Sherry wine to
taste. Fill small timbale moulds two-thirds full, place in
iron frying-pan, and pour in boiling water to two-thirds the
depths of the moulds. Place over moulds buttered paper
and cook on the range until firm, keeping water below the
boiling-point. Remove from moulds and serve with Hot
Mayonnaise (see p. 278).
Lobster Cream I
2 lb. lobster 2 teaspoons anchovy sauce
% cup soft stale bread crumbs % teaspoon salt
% cup milk Few grains cayenne
3^ cup cream Whites 3 eggs
Remove lobster meat from shell and chop finely. Cook
bread and milk ten minutes. Add cream, seasonings, and
whites of eggs beaten until stiff. Turn into one slightly
buttered timbale mould and two slightly buttered Dario
moulds. Bake as Lobster Timbales. Remove to serving
dish, having larger mould in centre, smaller moulds one at
either end. Pour around Lobster Sauce I, sprinkle with
coral rubbed through a sieve, and garnish with pieces of
lobster shell from tail, and parsley.
Lobster Cream II
1 cup chopped lobster meat Few drops onion juice
1 tablespoon butter 2 tg'g yolks
. 1 tablespoon flour y^ cup milk
1 teaspoon salt V^ cup heavy cream
% teaspoon paprika White one ^gg^ beaten stiff
Cook lobster meat with butter five minutes. Add flour»
seasonings, egg yolks, milk, cream beaten until stiff, and
white of egg. Fill buttered timbale moulds three-fourths
full, set in pan of hot water, cover with buttered paper, and
bake until firm. Serve with Lobster Sauce.
Chicken Timbales I
Garnish slightly buttered Dario moulds with chopped truf-
fles or slices of truffles cut in fancy shapes. Line with
Chicken Force-meat I; fill centres with Creamed Chicken and
BOSTON COOKING-SCHOOL COOK BOOK
Mushrooms, to which has been added a few chopped truffles.
Cover with Force-meat, and bake same as Lobster Timbales
Serve with Bechamel or Yellow Bechamel Sauce.
Chicken Timbales II
2 tablespoons butter %, tablespoon chopped
^ cup stale bread crumbs parsley
% cup milk 2 eggs
1 cup chopped cooked chicken Salt
Pepper
Melt butter, add bread crumbs and milk, and cook five
minutes, stirring constantly. Add chicken, parsley, and
eggs slightly beaten. Season with salt and pepper. Turn
into buttered individual moulds, having moulds two-thirds
full set in pan of hot water, cover with buttered paper, and
bake twenty minutes. Serve with Bechamel Sauce.
Chicken Timbales III
Soak one-half tablespoon granulated gelatine in one and
one-half tablespoons cold water, and dissolve in three-fourths
cup chicken stock. Add one cup chopped cooked chicken,
and stir until the mixture begins to thicken, then add one
cup cream beaten until thick. Add one tablespoon Sherry
wine and a few grains cayenne. Mould, chill, and serve
on lettuce leaves.
Ham Timbales
Make and bake same as Chicken Timbales II, using
chopped cooked ham in place of chicken. Serve with Bech-
amel Sauce.
Sweetbread and Mushroom Timbales
Cook two tablespoons butter with one sliced onion five
minutes. Add one and one-half cups mushroom caps finely
chopped, and one small parboiled sweetbread, finely chopped ;
then add one cup White Sauce II, one-fourth cup stale bread
crumbs, one red pepper chopped, one-half teaspoon salt,
yolks two eggs, well beaten, and whites two eggs, beaten
until stiff. Fill buttered timbale moulds, set in pan of hot
^BNTREBS 367
water, cover with buttered paper, and bake fifteen minutes.
Remove to serving dish and pour around
Mushroom Sauce. Clean five large mushroom caps, cut
in halves crosswise, then in slices. Saute in three table-
spoons butter five minutes; dredge with two tablespoons
flour, add one-third cup cream and one cup chicken stock,
and cook two minutes. Season with salt and paprika, and
add one chopped truffle.
Sweetbread Mousse
Parboil a sweetbread ten minutes, chop, and rub through
sieve ; there should be one-half cup. Mix with one-third cup
breast meat of a raw chicken, and rub through sieve. Pound
in mortar, add gradually white of one egg, and work until
smooth, then add three- fourth ''j cup heavy cream. Line but-
tered timbale moulds with mixture, fill centres, cover with
mixture, place in a pan of hot water, cover with buttered
paper and bake until firm. Remove to serving dish, and pour
around sauce.
Filling. Melt one tablespoon butter, add one tablespoon
corn-starch, and pour on gradually one-fourth cup White Stock;
then add one-third cup parboiled sweetbread cut in cubes,
one tablespoon Sherry wine, and salt and pepper to taste.
Sauce. Melt three tablespoons butter, add three table-
spoons flour, and pour on one cup rich chicken stock and one-
half cup heavy cream. Season with one tablespoon Sherry
wine, one-fourth teaspoon beef extract, and salt and pepper
to taste.
Supreme of Chicken
Breast and second joints of un- 4 eggs
cooked chicken weighing 1)^ cups thick cream
4 lbs. Salt and pepper
Force chicken through a meat chopper, or chop very finely.
Beat eggs separately, add one at a time, stirring until mix-
ture is smooth. Add cream, and season with salt and pep-
per. Turn into slightly buttered Dario moulds, and bake
same as Lobster Timbales, allowing thirty minutes for bafc»
mg. Servt with Supreme or Bechamel Sauce.
868 BOSTON COOKIKG-SCHOOL COOK BOOK
Devilled Oysters
1 pint oysters y^ tablespoon finely chopped
y^ cup butter parsley
^ cup flour % teaspoon salt
% cup milk Few grains cayenne
Yolk 1 Q^g 1 teaspoon lemon juice
Buttered cracker crumbs
Clean, drain, and slightly chop oysters. Make a sauce
of butter, flour, and milk; add egg yolk, seasonings, and
oysters. Arrange buttered scallop shells in a dripping-pan,
half fill with mixture, cover with buttered crumbs, and bake
twelve to fifteen minutes in a hot oven. Deep oyster shells
may be used in place of scallop shells.
Crab meat, Indienne
2 tablespoons butter ^ tablespoon curry powder
1 teaspoop finely chopped onion 1 cup chicken stock
3 tablespoons fiour 1 cup crab meat
Salt
Cook butter with onion three minutes, add flouj* mixed
with curry powder and chicken stock. When boiling-point is
reached add crab meat and season with salt.
Devilled Crabs
1 cup chopped crab meat Yolks 2 eggs
^ cup mushrooms, finely chopped 2 tablespoons Sherry wine
2 tablespoons butter 1 teaspoon finely chopped
2 tablespoons flour parsley
% cup White Stock Salt and pepper
Make a sauce of butter, floui, and stock; add yolks of
eggs, seasonings (except parsley), crab meat, and mush-
rooms. Cook three minutes, add parsley, and cool mixture.
Wash and trim crab shells, fill rounding with mixture,
sprinkle with stale bread crumbs mixed with a small quantity
of melted butter. Crease on top with a case knife, having
three lines parallel with each other across shell and three
short lines branching from outside parallel lines. Bake until
crumbs are brown.
SNTBBBS
Devilled Scallops
369
1 quart scallops 1 teaspoon salt
}{ cup butter Few grains cayenne
3^ teaspoon made mustard ^ cup buttered cracker
crumbs
Clean scallops, drain, and heat to the boiling-point ; drain
again, and reserve liquor. Cream the butter, add mustard,
salt, cayenne, two-thirds cup reserved liquor, and scallops
chopped. Let stand one-half hour. Put in a baking-dish,
cover with crumbs, and bake twenty minutes.
Fried Oyster Crabs
"Wash and drain crabs. Roll in flour, and shake in a sieve
to remove superfluous flour. Fry in a basket in deep fat,
having fat same temperature as for cooked mixtures. Drain,
and place on a napkin, and garnish with parsley and slices
of lemon. Serve with Sauce Tyrolienne.
Bouch^es of Oyster Crabs
Pick over oyster crabs, dip in flour, cold milk, and crumbs,
fry in deep fat, and drain on brown paper. Fill bouchee
cases with crabs.
Halibut Marguerites
Line a buttered tablespoon with Fish Force-meat II. Fill
with Creamed Lobster, cover with force-meat, and garnish
with force-meat, forced through a pastry bag and tube, in
the form of a marguerite, having the centre colored yellow.
Slip from spoon into boiling water, and cook eight minutes.
Serve with Bechamel or Lobster Sauce.
Cromesquis k la Russe '
Melt two tablespoons butter, add two tablespoons flour,
, and pour on gradually one-half cup milk ; then add one-half
cup finnan haddie which has been parboiled, drained, and
separated into small pieces. Season with cayenne, and
spread on a plate to cooL Cut French pancakes in pieces
two by four inches. On lower halves of pieces put one
tablespoon mixturoc Brush edges with beaten egg, fold
M
870 BOSTON OOOElNChBGHOOL COOK BOOK
over upper halves, press edges firmly together, dip in
crumbs, egg, and crumbs, fry in deep fat, and drain.
Serve garnished with parsley.
French Pancakes. To one-fourth cup bread flour add
one-third cup milk, one egg, and one-tourth teaspoon salt ;
beat thoroughly. Heat an omelet pan, butter generously,
cover bottom of pan with mixture, cook until browned on
one side, turn, and cook on other side.
Shad Roe with Celery
Clean a shad roe, cook in boiling, salted, acidulated water
twenty minutes, and drain. Plunge into cold water, drain,
remove membrane, and separate roe into pieces. Melt three
tablespoons butter, add roe, and cook ten minutes ; then
add one tablespoon butter, one-half cup chopped celery, few
drops each onion and lemon juice, and salt and pepper.
Serve on pieces of toasted bread.
Stuffed Clams
Cover bottom of dripping-pan with rock salt. Arrange
two quarts large-sized soft-shelled clams on salt, in such a
manner that liquor will not run into pan as clam shells open.
As soon as shells begin to open, remove clams from shells,
and chop. Reserve liquor, strain, and use in making a
thick sauce (follow directions for thick White Sauce for
Croquettes, p. 266), making one-half rule, and using one-
fourth cup each clam liquor and cream. Season highly with
lemon juice and cayenne. Moisten clams with sauce, fill
shells, sprinkle with grated cheese, cover with buttered soft
stale bread crumbs, and bake in a hot oven until crumbs are
brown.
Crab Meat, Terrapin Style
1 cup crab meat 2 tablespoons Sherry wine
2 tablespoons butter }^ cup heavy cream
^ small onion, thinly sliced Yolks 2 eggs
Salt and cayenne
Cook butter and onion until yellow ; remove onion, add
orab meat and wine. Cook three minutes, add cream, yolka
of tgff^ aali, and oajenne.
WKTsmm 871
Mock Grabs
4 tablespoons butter 1}4 c^ps scalded milk
3^ cup flour 1 can Komlet
1}£ teaspoons salt 1 egg
^ teaspoon mustard 3 teaspoons Worcestershire Sauoe
^ teaspoon paprika 1 cup buttered cracker crumbs
Melt butter, add flour mixed with dry seasonings, and
pour on gradually the milk. Add Kornlet, egg slightly
beaten, and Worcestershire Sauce. Pour into a buttered
baldng-dish, cover with crumbs, and bake until crumbs are
brown.
Martin's Specialty
}^ tablespoon onion (finely chopped) Stock
2 tablespoons butter 1 egg yolk
1 cup chopped cooked chicken or veal Salt and pepper
1 cup soft bread crumbs Lettuce
Cook onion in butter three minutes. Add meat and
bread crumbs, moisten with stock, and add egg yolk and
seasonings. Wrap in lettuce leaves, allowing two table-
spoons mixture to each portion. Tie in cheese-cloth and
steam. Remove to serving dish and pour around Tomato
Sauce.
Sweetbread Ramequlns
Clean and parboil a sweetbread and cut in cubes. Melt
two tablespoons butter, add three tablespoons flour, and
pour on gradually one cup chicken stock. Reheat sweet-
bread in sauce and add one-fourth cup heavy cream and
one and one-half teaspoons beef extract Season with salt,
paprika, and lemon juice. Fill ramequin dishes, cover
with buttered crumbs, and bake until crumbs are brown.
Sweetbread k la Mont Vert
Parboil a pair of sweetbreads, and gash. Decorate in
gashes with truflfles cut in thin slices, and slice in fancy
shapes. Melt three tablespoons butter, add two slices
onion, six slices carrot, and sweetbreads ; fry five minutes.
Four off butter, and add one-fourth cup browd stock ftwd
372 BOSTON COOKING-SCHOOL COOK BOOK
two tablespoons Sherry wine. Cook in oven twenty-five
minutes, basting often until well glazed. Serve in nests
of peas, and pour around Mushroom Sauce.
Nests. Drain and rinse one can peas, and rub through
a sieve. Add three tablespoons butter, and salt and pepper
to taste. Heat to boiling-point, and shape in nests, using
pastry bag and tube.
Mushroom Sauce. Clean three large mushroom caps,
cut in halves crosswise, then in slices. Saute in two table-
spoons butter five minutes. Dredge with one tablespoon
flour, and add one cup cream and liquor left in pan in which
sweetbreads were cooked. Cook two minutes.
Sweetbread in Peppers
Parboil sweetbread, cool, and cut in small pieces; there
should be one cup. Melt two tablespoons butter, add two
tablespoons flour, and pour on gradually one-half cup chic-
ken stock; then add two tablespoons heavy cream, and
one-third cup mushroom caps broken in small pieces. Season
with salt, paprika, and Worcestershire Sauce. Cut a slice
from stem end of six peppers, remove seeds, and parboil
peppers five minutes. Cool, fill, cover with buttered crumbs,
and bake until crumbs are brown. Break stems of mush-
rooms, cover with cold water, and cook slowly twenty minutes.
Melt two tablespoons butter, add a few drops onion juice,
two tablespoons flour, and pour on gradually the water
drained from mushroom stems, and enough chicken stock to
make one cup. Add one-fourth cup heavy cream, and season
with salt and paprika. Pour sauce around peppers. When
parboiling peppers add one-fourth teaspoon soda to water.
Cutlets of Chicken
Remove fillets from two chickens; for directions, see
page 245. Make six parallel slanting incisions in each
mignon fillet and insert in each a slice of truffle, having the
part of truffle exposed cut in points on edge. Arrange small
fillets on large fillets. Garnish with truffles cut in small
shapes, and Chicken Force-meat forced through a pastry
bag and tube. Place in a greased pan, add one- third cup
ENTJRllBS 378
White Stock, cover with buttered paper, and bake fifteen
minutes in a hot oven. Serve with Supreme or Bechamel
Sauce.
Fillets of Game
Eemove skin from breasts of three partridges. Cut off
breasts, leaving wing joints attached. Separate large from
mignon fillets. Make five parallel slanting incisions in each
mignon fillet, and insert in each a slice of truffle, having
part of truffle exposed cut in points on edge. Beginning
at outer edge of large fillets make deep cuts, nearly sepa-
rating fillets in two parts, and stuff with Chicken Force-
meat I or II. Arrange small fillets on large fillets. Place
in a greased baking-pan, brush over with butter, add one
tablespoon Madeira wine and two tablespoons mushroom
liquor. Cover with buttered paper, and bake twelve minutes
in a hot >ven. Serve with Supreme Sauce.
Chicken Cutlets
Remove fillets from two chickens; for directions, see
page 245. Dip each in thick cream, roll in flour, and saute
in larci three minutes. Place in a pan, dot over with butter,
and bake ten minutes. Serve with White Sauce I, to which
is added one tablespoon meat extract.
Russian Cutlets
Cover bottom of cutlet moulds with Russian Pilaf and
cover Pilaf with Chicken Force-meat II (see p. 150), dou-
bling the recipe and omitting nutmeg. Set moulds in pan of
hot water, cover with buttered paper, and bake in a moder-
ate oven fifteen minutes. Remove from moulds to serving
dish, surround with Brown Mushroom Sauce, and garnish
with parsley.
Russian Pilaf. Wash one-half cup rice. Mix one cup
highly seasoned chicken stock with three-fourths cup gtewed
and strained tomato, and heat to boiling-point Add rice,
and steam until rice is soft. Add two tablespoons butter,
stirring lightly with a fork that kernels may not be broken,
Mid MMon wkk Mdt
874 BOSTON COOKING-SCHOOL COOK BOOK
Brown Mushroom Sauce
8 tablespoons butter 1)^ cups brown stock
1 slice carrot *^ lb. mushrooms
1 slice onion 1 cup cold water
1 tablespoon lean raw 1 teaspoon beef extract
ham, finely chopped Salt
6 tablespoons flour Pepper
Cook butter with vegetables and ham until brown, add
flour, and when well browned add stock, gradually, then
strain. Clean mushroom stems, break in pieces, cover with
water, and cook slowly until stock is reduced to one-third
cup. Strain, and add to sauce with beef extract and season-
ings. Just before serving add mushroom caps peeled, cut
in slices lengthwise, and sauted in butter five minutes.
Chicken d la McDonald
1 cup cold cooked chicken, cut 3 tablespoons butter
in strips 3 tablespoons flour
8 cold boiled potatoes, cut 1% cups scalded milk
in one-third inch sUces Salt
1 truffle cut in strips Pepper
Make a sauce of butter, flour, and milk. Add chicken,
potatoes; and trufllc; and, as soon as heated, add seasoning.
Chicken Mousse
Make a chicken force-meat of one-half the breast of a raw
chicken pounded and forced through a pur^e strainer, the
white of one egg slightly beaten, one-half cup heavy cream,
and salt, pepper, and cayenne to taste. Add three-fourths
cup cooked white chicken meat rubbed through a sieve, the
white of an egg slightly beaten, and one-half cup heavy cream
beaten until stiff. Decorate a buttered mould with truffles,
turn in mixture, set in pan of hot water, cover with buttered
paper, and bake until firm. Remove to platter, and pour
around Cream or B6chamel Sauce.
Fillets of Chicken, Saaoe SuiurABie
BemoTe fillets from three chickens, leaving wing joint and
a piMt of heme attached to eadi fillet. Saserre mignoA
Russian Cutlets. — Page 373.
m'T-atm^rnv'^mtaimimmmimmmimitim' 'gwnawwi _um,«aiiiiii!'iii'iini)!i» «
Dresden Patties. — Page 380.
Devilled Crabs. — Page
Pan Broiled Lamb Chops a la Lucullus. — Page 376.
fillets for the making of force-meat Make a pocket in each
large fillet, and stuff with one-half tablespoon force-meat;
close pockets, and fasten each with five pieces of truflle,
shaped to represent nails and drawn through with a larding
needle. Sprinkle with salt and pepper, put in small baking-
pan, brush over with cold water, add one-half cup Madeira
wine, cover with buttered paper, and bake in a hot oven ten
minutes. Arrange cooked mushroom caps overlapping one
another the entire length of platter, put a chop frill on bone
of each fillet, and put three fillets on each side of mushrooms.
Garnish with celery tips and pour around
Sauce Suprime. Cook remaining chicken with one small
sliced carrot, one onion, one stalk celery, two sprigs parsley,
and a bit of bay leaf, with enough water to cover, one hour.
Strain and cook stock until reduced to one cup. Melt two
tablespoons butter, add two tablespoons flour, and pour on
stock ; cook slowly fifteen minutes. Add three-fourths cup
heavy cream and season with salt and pepper; then add
twelve peeled white mushroom caps and cook five minutes.
Remove caps to platter and add one-fourth cup heavy cream
to sauce.
Chicken Force-meat. Put mignon fillets through a meat
chopper, add one-half the quantity of stale bread crumbs
cooked with milk until moisture has nearly evaporated.
Cool and put through puree strainer; then add one and
one-half tablespoons melted butter, yolk one egg, two table-
spoons cream, and salt and pepper to taste.
Birds on Canapes
Split five birds (quails or squabs), season with salt and
pepper, and spread with four tablespoons butter, rubbed
until creamy, and mixed with three tablespoons flour. Bake
in a hot oven until well browned, basting every four minutes
with two tablespoons butter, melted in one-fourth cup water.
Chop six boiled chickens' livers, season with salt, pepper,
and onion juice, moisten with melted butter, and add one
teaspoon finely chopped parsley. Spread mixture on five
pieces toasted bread, arrange a bird on each canap^, and
gamifth with parsley.
376 BOSTON COOKING-SCHOOL COOK BOOK
Breast of Quail LucuUus
Remove breasts with bone from six quail, lard, and bake
in a hot oven twenty minutes, basting every five minutes with
rich brown stock, that breasts may have a glazed appear-
ance. Mould corn meal or hominy mush in cone shape;
when firm remove from mould and sprinkle with finely
chopped parsley. Arrange breasts on cone around base,
and make six nests of mashed seasoned sweet potato
around base of cone at equal distances, using a pastry bag
and rose tube. Fill nests with creamed mushrooms and
sweetbread. Garnish between nests with toasted bread
points, the tips of which have been brushed with white of
egg, then dipped in finely chopped parsley. Insert a stab
frill in each nest and one in top of cone.
Serve with one and one-half cups rich brown sauce sea-
soned with tomato catsup and mashed sweet potato. A
small amount of the sweet potato gives a suggestion of
chestnuts.
Pan Broiled Lamb Chops k la LucuUus
Pan broil lamb chops and garnish same as Breast of Quail
LucuUus.
Chickens' Liverd en Brochette
Cut each liver in four pieces. Alternate pieces of liver
and pieces of thinly sliced bacon on skewers, allowing one
liver and five pieces of bacon for each skewer. Balance
skewers in upright positions on rack in dripping-pan. Bake
in a hot oven until bacon is crisp. Serve garnished with
watercress.
Chestnuts en Casserole
Remove shells from three cups chestnuts, put in a casse-
role dish, and pour over three cups highly seasoned chicken
stock. Cover, and cook in a slow oven three hours ; then
thicken chicken stock with two tablespoons butter and one
and one-half tablespoons flour cooked together. Send to
table in casserole dish.
ENTE^ES 877
Cheese Fondue
1 cup scalded milk 1 tablespoon butter
1 cup soft stale bread crumbs % teaspoon salt
y^ lb. mild cheese, cut in small Yolks 3 eggs
pieces Whites 3 eggs '
Mix first five ingredients, add yolks of eggs beaten until
lemon-colored. Cut and fold in whites of eggs beaten until
stiff. Pour in a buttered baking-dish, and bake twenty
minutes in a moderate oven.
Cheese Soufil§
2 tablespoons butter Few grains cayenne
3 tablespoons flour )^ cup grated Old English or
% cup scalded milk Young America cheese
% teaspoon salt Yolks 3 eggs
Whites 3 eggs
Melt butter, add flour, and when well-mixed add gradu-
ally scalded milk. Then add salt, cayenne, and cheese.
Remove from fire; add yolks of eggs beaten until lemon-
colored. Cool mixture, and cut and fold in whites of eggs
beaten until stiff and dry. Pour into a buttered baking-
dish, and bake twenty minutes in a slow oven. Serve
at once.
Ramequins Sou&l^s
Bake Cheese Souffle mixture in ramequin dishes. Serve
for a course in a dinner.
Cheese Balls
\% cups grated mild cheese Few grains cayenne
1 tablespoon flour Whites 3 eggs
y^ teaspoon salt Cracker dust
Mix cheese with flour and seasonings. Beat whites of
eggs until stiff, and add to first mixture. Shape in small
balls, roll in cracker dust, fry in deep fat, and drain on
brown paper. Serve with salad course.
Compote of Rice with Peaches
Wash two-thirds cup rice, add one cup boiling water,
(wd steam until rice has absorbed water ; then add one and
378 BOSTON COOKING-SCHOOL COOK BOOK
one-third cups hot milk, one teaspoon salt, and one-fourth
cup sugar. Cook until rice is soft. Turn into a slightly
buttered round shallow mould. When shaped, remove from
mould to serving dish, and arrange on top sections of cooked
peaches drained from their syrup and dipped in macaroon
dust. Garnish between sections with candied cherries and
angelica cut in leaf-shapes. Angelica may be softened by
dipping in hot water. Color peach syrup with fruit red, and
pour around mould.
Compote of Rice and Pears
Cook and mould rice as for Compote of Rice with Peaches.
Arrange on top quarters of cooked pears, and pour around
pear syrup.
Croustades of Bread
Cut stale bread in two inch slices, and slices in diamonds,
squares, or circles. Remove centres, leaving cases. Fry in
deep fat or brush over with melted butter, and brown in
oven. Fill with creamed vegetables, fish, or meat.
Hice Croustades
Wash one cup rice, and steam in White Stock. Cool,
and mix with three-fourths cup Thick White Sauce, to which
has been added beaten yolk of one egg, slight grating of
nutmeg, one-half teaspoon salt, and one-eighth teaspoon
pepper. Spread mixture in buttered pan two inches thick,
cover with buttered paper, and place weight on top. Let
stand until cold. Turn from pan, cut in rounds, remove
centres, leaving cases ; dip in crumbs, egg, and crumbs, and
fry in deep fat. Fill with creamed fish.
Souffle au Rhum
Yolks 2 eggs 1 tablespoon rum
^ cup powdered sugar Whites 4 eggs
Few grains salt
Beat yolks of eggs until lemon-colored. Add sugar, salt,
and rum. Cut and fold in whites of eggs beaten until stiff
and dry. Butter a hot omelet pan, pour in one-half mixture,
blown underneath, fold gradually, torn on a hot serving
dish, and aprinkle with powdered sugar. Cook remaining
mixture in same way. Souffle au Rhum should be slightly
underdone inside. At gentlemen's dinners rum is sometimes
poured around souffle and lighted when sent to table.
Omelet SoufQ^
Yolks 2 eggs % teaspoon yanilla
)^ cup powdered sugar Whites 4 eggs
Few grains salt
Prepare same as Souffle au Rhum. Mound three-fourths
of mixture on a slightly buttered platter. Decorate mound
with remaining mixture forced through a pastry bag and
tube. Sprinkle with powdered sugar, and bake ten minutes
in a moderate oven.
Patties
Patty shells are filled with Creamed Oysters, Oysters in
Brown Sauce, Creamed Chicken, Creamed Chicken and
Mushrooms, or Creamed Sweetbreads. They are arranged
on a folded napkin, and are served for a course at dinner
or luncheon.
Bouch^es
Small pastry shells filled with creamed meat arc called
bouchees.
Vol-au-vents
Vol-au-vents are filled same as patty shells.
Rissoles
Roll puff paste to one-eighth inch thickness, and cut in
rounds. Place one teaspoon finely chopped seasoned meat
moistened with Thick White Sauce on each round. Brush
each piece with cold water half-way round close to edge.
Fold like a turnover, and press edges together. Dip in egg
slightly beaten and diluted with one tablespoon water. Roll
in gelatine, fry in deep fat, and drain. Granulated gelatine
cannot be used.
Filling for Rissoles. Mix one-half cup finely chopped
cold cooked chicken with one-fourth cup finely chopped
380 BOSTON COOKING-SCHOOL COOK BOOK
cooked ham. Moisten with Thick White Sauce, and season
with salt and cayenne.
Cigarettes d la Prince Henry
Roll pufif paste very thin, and spread with Chicken Force-
meat. Roll like a jelly roll, and cut in pieces four inches
long and a little larger round than a cigarette. Brush over
with egg, roll in crumbs, fry in deep fat, and drain on brown
paper. Arrange log-cabin fashion on a folded doily, and
serve while hot.
Zigaras k la Russe
Make and fry same as Cigarettes k la Prince Henry, using
cheese mixture in place of Chicken Force-meat. Melt two
tablespoons butter, add four tablespoons flour, and pour on
gradually one-half cup milk, then add one tablespoon heavy
cream, one egg yolk, and one-third cup grated cheese. Sea-
son highly with salt and cayenne. Cool before spreading on
paste.
Dresden Patties
Cut stale bread in two-inch slices, shape with a round
cutter three inches in diameter, and remove centres, making
cases. Dip cases in egg, slightly beaten, diluted with milk
and seasoned with salt, allowing two tablespoons milk to
each egg. When bread is thoroughly soaked, drain, and fry
in deep fat. Fill with any mixture suitable for patty cases.
Russian Patties
1 pint oysters X tablespoon vinegar
3 tablespoons butter ^ tablespoon lemon juice
4)4 tablespoons flour | Yolks 2 eggs
3^ cup chicken stock 1 tablespoon grated horseradish
)^ cup cream 2 tablespoons capers
Salt and pepper
Parboil oysters, drain, and reserve liquor ; there should be
one-half cup. Make sauce of butter, flour, stock, oyster
liquor, and cream ; add yolks of eggs, seasonings, and salt
and pepper to taste. Add oysters, and as soon as oysters
we heatedj fill patty shells.
ENTREES S81
Cheese Souffle with Pastry
2 eggs }{ cup grated Parmesan
^ cup thick cream cheese
^ cup Swiss cheese, cut Salt and pepper
in small dice Few grains cayenne
)4 cup grated American cheese Few gratings nutmeg
Add eggs to cream and beat slightly, then add cheese and
seasonings. Line the sides of ramequin dishes with strips
of puff paste. Fill dishes with mixture until two-thirds full.
Bake fifteen minutes in a hot oven.
Lamb Rissoles k I'Indienne
Roll puff paste one-eighth inch thick and shape, using cir-
cular cutters of different sizes. On the centres of smaller
pieces put one tablespoon prepared lamb mixture, wet edges,
cover with large pieces, press edges firmly together, prick
upper paste in several places, brush over with yolk of egg
diluted with one teaspoon cold water, and bake in hot oven.
Lamb Filling. Cook three tablespoons butter, with a few
drops onion juice, until well browned, add one-fourth cup
flour, and brown butter and flour, then add one cup lamb
stock. Season highly with salt, paprika, and curry powder.
To one-half the sauce, add twp-thirds cup cold roast lamb
cut in one-third inch cubes. Add stock to remaining sauce,
and pour around rissoles just before sending to table.
Quail Pies
6 quails Bit of bay leaf
6 slices carrot }£ teaspoon peppercorn9
Stalk of celery Flour
2 slices onion Salt and pepper
Sprig of parsley Sherry wine
Remove breasts and legs from birds, season with salt and
pepper, dredge with flour, and saute in butter. To but-
ter in pan add vegetables and peppercorns, and cook five
minutes. Separate backs of birds in pieces, cover with cold
water, add vegetables, and cook slowly one hour. Drain
stock from vegetables, and thicken with flour diluted with
•Bougk ooUl water to pour easily. Season with salt, pepper.
382 BOSTON COOKING-SCHOOL COOK BOOK
and wine. If not rich enough, add more butter. Allow one
bird to each individual dish, sauce to make sufficiently moist,
and cover with plain or pufif paste, in which make two inci-
sions, through which the legs of the bird should extend.
Aspic Jelly
Carrot 1 „ , , , , % cup white or Madeira wine
Onion l^ tablespoons each, ( ^^^ ^^j^^^^^
Celery J ^^* ^^ ^^^®^ 1 quart White Stock for
2 sprigs parsley vegetables and white
2 sprigs thyme meat, or
1 sprig savory 1 quart Brown Stock for
2 cloves dark meat
% teaspoon peppercorns Juice 1 lemon
1 bay leaf Whites 3 eggs
Aspic jelly is always made with meat stock, and is princi-
pally used in elaborate entrees where fish, chicken, game, or
vegetables are to be served moulded in jelly. In making
Aspic Jelly, use as much liquid as the pan which is to con-
tain moulded dish will hold.
Put Tegetables, seasonings, and wine in a saucepan;
cook eight minutes, and strain, reserving liquid. Add gela-
tine to stock, then add lemon juice and strained liquid.
Season with salt and cayenne and whites of eggs slightly
beaten. Add slowly to remaining mixture, stirring con-
stantly until boiling-point is reached. Place on back of
range and let stand thirty minutes. Strain through a
double cheese-cloth placed over a fine wire strainer, or
through a jelly bag.
Tomatoes in Aspic
Peel six small firm tomatoes, and remove pulp, having
opening in tops as small as possible. Sprinkle insides with
salt, invert, and let stand thirty minutes. Fill with vegeta-
ble or chicken salad. Cover tops with Mayonnaise to which
has been added a small quantity of dissolved gelatine, and
garnish with capers and sliced pickles. Place a pan in ice-
water, cover bottom with aspio jelly mixture, and let stand
mtrmsKS 388
until jelly is firm. Arrange tomatoes on jelly garnished side
down. Add more aspic jelly mixture, let stand until firm,
and so continue until all is used. Chill thoroughly, turn on
a serving dish, and garnish around base with parsley.
Stuffed Olives in Aspic
Stone olives, using an olive stoner, and fill cavities thus
made with green butter. Place small Dario moulds in pan of
ice-water, and pour in aspic jelly mixture (see p. 382) one-
fourth inch deep. When firm put an olive in each mould
(keeping olives in place by means of small wooden skewers)
and add aspic by spoonfuls until moulds are filled. Chill
fhoroughly, remove to circular slices of liver sausage, garnish
with green butter forced through a pastry bag and tube, yolks
of " hard-boiled " eggs forced through a strainer, and red pep-
pers cut in fancy shapes.
Green Butter. Mix yolk one " hard-boiled " egg, two table-
spoons butter, one sprig parsley, one sprig tarragon, one
small shallot, one-half teaspoon anchovy paste, one teaspoon
capers, and one teaspoon chopped gherkins, and pound in a
mortar ; then rub through a very fine sieve. Season with
salt and pepper, and add a few drops vinegar.
Tongue in Aspic
Cook a tongue according to directions on page 210. After
removing skin and roots, run a skewer through tip of tongue
and fleshy part, thus keeping tongue in shape. When cool,
remove skewer. Put a round pan in ice-water, cover bottom
with brown aspic, and when firm decorate with cooked car-
rot, turnip, beet cut in fancy shapes, and parsley. Cover
with aspic jelly mixture, adding it by spoonfuls so as not to
disarrange vegetables. When this layer of mixture is firm,
put in tongue, adding gradually remaining mixture as in To-
matoes in Aspic.
Birds in Aspic
Clean, bone, stuff, and truss a bird, then steam over body
l^x^et Qr roast. If roasted, do not dredge with flour. Fat
884 BOSTON COOKING-SCHOOL COOK BOOK
a pan in ice-water, cover bottom with aspic jelly mixture,
and when firm garnish with trftffles and egg custard thinly
sliced and cut in fancy shapes. Tlie smaller the shapes
the more elaborate may be the designs. When garnishing
with small shapes, pieces are so difficult to handle that
they should be taken on the pointed end of a larding-needle,
and placed as desired on jelly. Add aspic mixture by
spoonfuls, that designs may not be disturbed. When mix-
ture is added, and firm to the depth of three-fourths inch,
place in the bird, breast down.. If sides of mould are to
be decorated, dip pieces in jelly and they will cling to pan.
Add remaining mixture gradually as in Tomatoes in Aspic.
Small birds, chicken, capon, or turkey, may be put in
aspic.
Egg Custard for Decorating
Separate yolks from whites of two eggs. Beat yolks
slightly, add two tablespoons milk and few grains salt.
Strain into a buttered cup, put on a saucepan, surround
with boiling water to one-half depth of cup, cover, put on
back of range, and steam until custard is firm. Beat
whites slightly, add few grains salt, and cook as yolks.
Cool, turn from cups, cut in thin slices, then in desired
shapes.
Stuffing for Chicken in Aspic
Chop finely breast and meat from second joints of an un-
cooked chicken, or one pound of uncooked lean veal. Add
one-half cup cracker crumbs, hot stock to moisten, salt,
pepper, celery salt, cayenne, lemon juice, and one egg
slightly beaten. In stuffing boned chicken, stuff body, legs,
and wings, being careful that too' much stuffing is not used,
as an allowance must be made for the swelling of cracker
crumbs.
Spring Mousse
Chop three-fourths cup cold cooked chicken or veal, and
pound in a mortar. Add gradually one-half cup heavy
cream^ and force mixture through puree strainer. Add
SNTBiSS 385
one-half tablespoon granulated gelatine dissolved in three
tablespoons White Stock. Add another one-half cup heavy
cream and season with salt, cayenne, and horseradish
powder. Pour jelly into small moulds one-third inch deep,
using lemon Sauterne, or aspic. When firm, fill moulds
with veal mixture and set aside te chill. Remove from
moulds and serve on lettuce leaves.
Chaud-froid of Eggs
Cut six "hard-boiled" eggs in halves lengthwise and
remove yolks. Mix one-third cup cold cooked chicken finely
chopped, two tablespoons cold cooked ham finely chopped,
two tablespoons chopped raw mushroom caps, one-half table-
spoon chopped truffles, and yolks of four of the eggs rubbed
through a sieve. Moisten with Spanish Sauce and refill
whites .Tith mixture. Mask eggs with Spanish Sauce, gar-
nish with truffles, cut in fancy shapes, and brush over with
aspic. Arrange on serving dish ajid garnish with cress.
Spanish Sauce. Cook one and one-half cups canned to-
matoes fifteen minutes with one-fourth onion, sprig of pars-
ley, bit of bay leaf, six cloves, one-third teaspoon salt,
one-fourth teaspoon paprika, and a few grains cayenne;
then rub through a sieve. Beat yolks three eggs slightly,
and add, gradually, three tablespoons olive oil. Combine
mixtures and cook over hot water, stirring constantly. Add
one tablespoon granulated gelatine soaked in three-fourths
tablespoon each tarragon vinegar and cold water. Strain,
and cool.
Jellied Vegetables
Soak one tablespoon granulated gelatine in one-fourth cup
cold water, and dissolve in one cup boiling water ; then add
one-fourth cup, each, sugar and vinegar, two tablespoons
lemon juice, and one teaspoon salt. Strain, cool, and when
beginning to stiffen, add one cup celery cut in small pieces,
one-half cup finely shredded cabbage, and one and one-half
canned pimentoes cut in small pieces. Turn into a mould
and chill. Remove from mould and arrange around jelly thin
slices of cold cooked meat overlapping one another. Gamiflk
Kith celery tipa.
m
886 BOSTON OOOKIKGHSOHOOL COOK BOOK
Majonnaisoof Mackerel
Clean two medium- sized mackerel, put in baking-dish with
one-third cup each water, cider vinegar, and tarragon vine-
gar, twelve cloves, one teaspoon each peppercorns and salt,
and a bit of bay leaf. Cover with buttered paper and cook
in a moderate oven. Arrange on serving dish, remove skin,
cool, and mask with Mayonnaise thickened with gelatine.
Let stand until thoroughly chilled, and garnish with sliced
cucumbers, lemon baskets filled with Mayonnaise sprinkled
with finely chopped parsley, and sprigs of parsley.
Chaud-froid of Chicken
2 tablespoons butter % teaspoon granulated gel-
3 tablespoons flour atine dissolved in one
1 cup White Stock tablespoon hot water
Yolk one egg Aspic Jelly
2 tablespoons cream Truffles
1 tablespoon lemon juice 6 pieces cooked chicken,
Salt and pepper shaped in form of cutlets
Make a sauce of butter, flour, and stock; add egg yolk
diluted with cream, lemon juice, salt and pepper; then add
dissolved gelatine. Dip chicken in sauce which has been
allowed to cool. When chicken has cooled, garnish upper
side with truffles cut in shapes. Brush over with aspic jelly
mixture, and chill. Arrange a bed of lettuce ; in centre pile
cold cooked asparagus tips or celery cut in small pieces,
marinated with French Dressing, and place chicken at base
of salad.
Moulded Salmon, Cucumber Sauce
1 can salmon Folks 2 eggs
}^ tablespoon salt 1% tablespoons melted butter
1% tablespoons sugar % cup milk
% tablespoon flour >^ cup vinegar
1 teaspoon mustard % tablespoon granulated
Few grains cayenne gelatine
2 tablespoons cold water
Remove salmon from can, rinse thoroughly with hot water,
and separate in flakes. Mix dry ingredients, add egg yolks,
butter, milk, and yinegar. Cook over boiling water, stirring
Chaud-froid of Eggs. — Page 385.
Capon in Aspic garnished with cooked yolks and whites of
EGGS CUT IN FANCY SHAPES, PISTACHIO NUTS, AND TRUFFLES.
Page 384.
Harvard Pudding served with Crushed Berries and Whipped
Cream. — Page 4OO.
Snowballs garnished with Strawberries and served with
Crushed Strawberries and Whipped Cream. — Page401.
constantly until mixture thickens. Add gelatine soaked in
cold water. Strain, and add to salmon. Fill- individual
mould, chill, and serve with
Cucumber Sauce II. Beat one-half cup heavy cream until
stiff, add one-fourth teaspoon salt, a few grains pepper, and
gradually two tablespoons vinegar ; then add one cucumber,
pared, chopped, and drained through cheese cloth.
Moulded Chicken, Sauterne Jelly
Cover a four-pound fowl with two quarts cold water, and
add four slices carrot, one onion stuck with eight cloves, two
stalks celery, bit of bay leaf, one-half teaspoon peppercorns,
and one tablespoon salt. Bring quickly to boiling-point, and
let simmer until meat is tender. Remove meat from bones,
and finely chop. Reduce stock to three-fourths cup, cool,
and remove fat. Soak one tedspoon granulated gelatine in
one teaspoon cold water, and dissolve in stock which has
been reheated. Add to meat, and season with salt, pepper,
celery salt, lemon juice, and onion juice. Pack solidly into
a slightly buttered one-pound baking powder tin, and chill.
Remove from tin, cut in thin slices, and arrange around
Sauterne Jelly, beaten with a fork until light.
When making Sauterne Jelly (see p. 420) to serve with
meat, use but three tablespoons sugar.
Lenoz Chicken
1 tablespoon granulated gelatine 1)4 teaspoons sugar
^ cup hot chicken stock 1 teaspoon mustard
% cup heavy cream ^ teaspoon pepper
^/4 ^^V^ ^^1^ cooked chicken, 2 tablespoons lemon juioe
cut in dice 1 tablespoon vinegar
}^ tablespoon granulated gelatine )4 ^^P ^^^ cream
2 tablespoons cold water 1>^ tablespoons butter
Yolks 2 eggs Whites 2 eggs
1 teaspoon salt )4 ^^P heavy cre&m
2 cups finely chopped celery
Dissolve one tablespoon gelatine in chicken stock and
■train. When mixture begins to thicken beat until frothy,
Hid add tkrw-fowthft cop keavy orcam, b«at«i util itit,
388 BOSTON COOKING-SCHOOL COOK BOOK
and chicken dice. Season with salt and pepper, turn into
individual. moulds, and chill. Soak remaining gelatine in
cold water, dissolve by standing over hot water, then strain.
Beat yolks of eggs slightly and add salt, sugar, mustard,
lemon juice, vinegar, and hot cream. Cook over hot water
until mixture thickens, add butter and strained gelatine.
Add mixture, gradually, to whites of eggs beaten stiff, and
when cold, fold in heavy cream beaten untfl stiff, and celery.
Remove chicken from mould, surround with sauce, and gar-
nish with celery tips.
Rum Cakes
Shape Brioche dough in the form of large biscuits and put
into buttered individual tin moulds, having moulds two-thirds
full ; cover, and let rise to fill moulds. Bake twenty-five
minutes in a moderate oven. Remove from moulds and dip
in Rum Sauce. Arrange on a dish and pour remainitig sauce
around cakes.
Rum Sauce
% cup sugar 1 cup bdiling water
^ cup rum or wine
Make a syrup by boiling sugar and water five minutes ;
then add rum or wine.
Fiates
Shape Brioche dough in sticks similar to Bread Sticks.
Place on a buttered sheet, cover, and let rise fifteen min-
utes. Brush over with white of one egg slightly beaten and
diluted with one-half tablespoon cold water. Sprinkle with
powdered sugar and bake ten minutes. These are delicious
served with coffee or ©hocolate.
Baba Cakes
To one and one-half cups Brioche dough add one-third
cup each raisins seeded and cut in pieces, currants, and
citron thinly sliced, previously soaked in Maraschino for
one hour. Shape, let rise, and bake same as Rum Cakes.
Dip in sauce made same as Rum Sauce, substituting Maras*
chino in place of rum.
inmtBiiS 389
Baba Ca^s vrith Apricota
IK cups flour % cup butter
1 yeast cake dissolved in 4 eggs
% cup lukewarm water % cup sugar
^ teaspoon salt
Make sponge of one-half cup flour and dissolved yeast
cake ; cover and let rise. Mix remaining flour with butter,
two eggs, sugar, and salt. Beat thoroughly, and add, while
beating, remaining eggs, one at a time, then beat until mix-
ture is perfectly smooth. As soon as sponge has doubled
its bulk, combine mixtures, beat thoroughly, and half fill
buttered individual tins. Let rise, and bake in a moderate
oven. Remove from tins, cut a circular pieee from top of
each, and scoop out a small quantity of the Inside. Fill
centres thus made with Apricot Marmalade, replace circular
pieces, and serve with Wine Sauce (see p. 409).
190 BOSTON OOOKmCHSOfiOOL COOK BOOK
CHAPTER XXm
HOT PUDDINGS
Rice Padding
i enps milk % teaspoon salt
% cup rice % cup sugar
-U Grated rind }^ lemon
Wash rice, mix ingredients, and pour into buttered
pudding-dish ; bake three hours in very slow oven, stirring
three times during first hour of baking to prevent rice from
settling.
Poor Man's Pudding
4 cups milk 3^ teaspoon salt
% cup rice % teaspoon cinnamon
% cup molasses 1 tablespoon butter
Wash rice, mix and bake same as Rice Pudding. At last
stirring, add butter.
Indian Pudding
5 cups scalded milk % <^^P molasaes
y^ cup Indian meal 1 teaspoon salt
1 teaspoon ginger
Pour milk slowly on meal, cook in double boiler twenty
minutes, add molasses, salt, and ginger ; pour into buttered
pudding-dish and bake two hours in slow oven ; serve with
cream. If baked too rapidly it will not whey. Ginger may
be omitted.
Cerealine Pudding
4 cups scalded milk % ^^V molasses
2 cups cerealine 1% teaspoons salt
1)4 tablespoons butter
Pour milk on cerealine, add remaining ingredients, pour
into buttered pudding-dish, and bake one hour in slow oven.
Serve with cream.
HOT PTIDDINQS 891
Newton Tapioca
5 tablespoons pearl tapioca % cup molasses
4 cups scalded milk 3 tablespoons butter
4 tablespoons Indian meal 1% teaspoons salt
1 cup milk
Soak tapioca two hours in cold water to cover. Pour
scalded milk over Indian meal and cook in double boiler
ten minutes. Add tapioca drained from water, molasses,
butter and salt ; turn into buttered pudding-dish, and pour
over remaining milk, but do not stir. Bake one and one-
fourth hours in a moderate oven.
Apple Tapioca
% cup pearl or }^ cup minute tapioca % teaspoon salt
Cold water 7 sour apples
2% cups boiling water }4 ^^V sugar
Soak tapioca one hour in cold water to cover, drain, add
boiling water and salt ; cook in double boiler until transpar-
ent. Core and pare apples, arrange in buttered pudding-
dish, fill cavities with sugar, pour over tapioca, and bake
in moderate oven until apples are soft. Serve with sugar
and cream or Cream Sauce I. Minute Tapioca requires no
soaking.
Tapioca Custard Pudding
4 cups scalded milk % cup sugar
% cup pearl or 3^ cup minute tapioca 1 teaspoon salt
3 eggs 1 tablespoon butter
Soak tapioca one hour in cold water to cover, drain, add
to milk, and cook in double boiler thirty minutes ; beat eggs
slightly, add sugar and salt, pour on gradually hot mixture,
turn into buttered pudding-dish, add butter, bake thirty min-
utes in slow oven.
Peach Tapioca
1 can peaches Boiling water
^ cup powdered sugar ^ cup sugar
1 cup tapioca ^ teaspoon salt
Drain peaches, sprinkle with powdered sugar, and let stand
one hour ; soak tapioca one hour in cold water to cover ; to
892 BOSTON COOKING-SCHOOL COOK BOOK
peach syrup add enough boiling water to make three cups ;
heat to boiling-point, add tapioca drained from cold water,
sugar, and salt ; then cook in a double boiler until transpar-
ent. Line a mould or pudding-dish with peaclies cut in quar-
ters, fill with tapioca, and bake in moderate oven thirty
minutes ; cool slightly, turn on a dish, and serve with Cream
Sauce I.
Corn Pudding
2 cups popped corn, finely pounded % cup brown sugar
3 cups milk 1 tablespoon butter
3 eggs, slightly beaten ^ teaspoon salt
. Scald milk, pour over corn, and let stand one hour. Add
remaining ingredients, turn into a buttered dish, and bake in
a slow oven until firm. Serve with cream, or maple syrup.
Scalloped Apples
1 small baker's stale loaf ^ cup sugar
^ cup butter ^ teaspoon grated nutmeg
1 quart sliced apples Grated rind and juice of % lemon
Cut loaf in halves, remove soft part, and crumb by rubbing
through a colander; melt butter and stir in lightly with
fork; cover bottom of buttered pudding-dish with crumbs
and spread over one-half the apples, sprinkle with one-half
sugar, nutmeg, lemon juice, and rind mixed together; repeat
cover with remaining crumbs, and bake forty minutes in mod-
erate oven. Cover at first to prevent crumbs browning too
rapidly. Serve with sugar and cream.
Bread Pudding
2 cups stale bread crumbs 2 eggs
1 quart scalded milk % teas-poon salt
y^ cup sugar 1 teaspoon vanilla or
J^ cup melted butter y^ teaspoon spice
Soak bread crumbs in milk, set aside until cool ; add sugar,
butter, eggs slightly beaten, salt, and flavoring ; bake one
hour in buttered pudding-dish in slow oven ; serve with
Vanilla Sauce. In preparing bread crumbs for puddings
avoid using outside crusts. With a coarse grater there need
be but little waste.
HOT PUDDINGS 893
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup
cracker crumbs in place of bread crumbs ; after baking, cover
with meringue made of whites two eggs, one-fourth cup
powdered sugar, and one tablespoon lemon juice ; return to
oven to cook meringue.
Bread and Butter Pudding
1 small baker's stale loaf y^ cup sugar
Butter 1^ teaspoon salt
3 eggs 1 quart milk
Remove end crusts from bread, cut loaf in one-half inch
slices, spread each slice generously with butter; arrange
in buttered pudding-dish, buttered side down. Beat eggs
slightly, add sugar, salt, and milk; strain, and pour over
bread; let stand thirty minutes. Bake one hour in slow
oven, covering the first half-hour of baking. The top of
pudding should be well browned. Serve with Hard or
Creamy Sauce. Three-fourths cup raisins, parboiled in
boiling water to cover and seeded, may be sprinkled
between layers of bread.
Bread and Butter Apple Pudding
Cover bottom of a shallow baking-dish with apple sauce.
Cut stale bread in one-third inch slices," spread with softened
butter, remove crusts, and cut in triangular-shaped pieces;
then arrange closely together over apple. Sprinkle gener-
ously with sugar, to which is added a few drops vanilla.
Bake in a moderate oven and serve with cream.
Chocolate Bread Pudding
2 cups stale bread crumbs % cup sugar
4 cups scalded milk 2 eggs
2 squares unsweetened chocolate 3^ teaspoon salt
1 teaspoon vanilla
Soak bread in milk thirty minutes ; melt chocolate in sauce-
pan placed over hot water, add one-half sugar and enough
milk taken from bread and milk to make of consistency to
pour; add to mixture with remaining sugar, salt, vanilla,
894 BOSTON OOOSmG-SOHOOL OOOK BOOK
and eggs slightly beaten; turn into buttered pudding-dish
and bake one hour in a moderate oven. Serve with Hard or
Cream Sauce I.
Mock Indian Pudding
^ small loaf baker's 3)^ cups milk
entire-wheat bread y^ cup molasses
Butter
Remove crusts from bread and cut into five slices of uni-
form thickness. Spread generously with butter, arrange in
baking-dish, pour over three cups of milk and molasses.
Bake from two to three hours in a very slow oven, stirring
three times during the first hour of baking, then add remain-
ing milk. Serve with cream or vanilla ice cream.
Bangor Pudding
\y^ cups cracker crumbs y^ cup molasses
Boiling water 1 egg
2 cups milk 1 cup raisins
Moisten cracker crumbs with boiling water, and let stand
until cool. Add milk, molasses, egg slightly beaten, and
raisins seeded and cut in pieces. Turn into a buttered pud-
ding mould, and steam eight hours. Let stand in mould to
cool. Serve cold with Cream Sauce II.
Steamed Lemon Pudding
8 small slices stale bread 3 tablespoons sugar
Lemon mixture 2 eggs
1 cup milk Grated rind 1 lemon
% teaspoon salt
Spread bread with lemon mixture, and arrange in buttered
pudding mould. Beat eggs slightly, add sugar, salt, and
milk ; strain, add lemon rind, and pour mixture over bread.
Cover, set in pan of hot water, and bake one hour.
Lemon Mixture. Cook three tablespoons lemon juice,
grated rind one lemon, and one-fourth cup butter two min-
utes. Add one cup sugar and three eggs slightly beaten ;
oook nxLtil mixture thickens^ oool, and udd one tablespoon
bnmdj.
HOT PUDDINGS ttM^
Cottage Padding
^ cup butter 1 cup milk
% cup sugar 2^ cups flour
1 egg 4 teaspoons baking powder
% teaspoon salt
Cream the batter, add sugar gradually, and egg well
beaten ; mix and sift flour, baking powder, and salt ; add
alternately with milk to first mixture; turn into buttered
cake-pan; bake thirty-five minutes. Serve with VaDilla
or Hard Sauce.
Strawberry Cottage Pudding
]^ cup butter ^ cup milk
1 cup sugar \^ cups flour
1 etgg 3 teaspoons baking powder
Mix same as Cottage Pudding, and bake twenty-five
minutes in shallow pan; cut in squares and serve with
strawberries (sprinkled with sugar and slightly mashed)
and Cream Sauce I. Sliced peaches may be used in place
of strawberries.
Orange Pafifo
% cup butter % cup milk
1 cup sugar 1% cups flour
2 eggs 3 teaspoons baking powder
Mix same as Cottage Padding, and bake in buttered
individual tins. Serve with Orange Sauce.
Chocolate Pudding
}^ cap batter 3 teaspoons baking powder
1 cap sugar Whites 2 eggs
Tolks 2 eggs 1% squares unsweetened chocolate
% cup milk % teaspoon salt
1^ cups flour }^ teaspoon Tanilla
Cream the butter, and add one-half the sugar gradually.
Beat yolks of eggs until thick and lemon-colored, and add,
gradually, remaining sugar. Combine mixtures, and add
milk alternately with flour mixed and sifted with baking
powd«r and salt; then add whites of eggs beaten until ttift^
moltod ohoocdalc, and vaoillfi. Bake in an angel-oake pai^
896 BOSTON COOKING-SCHOOL COOK BOOK
remove from pan, cool, fill the centre with whipped cream,
sweetened and flavored, and pour around.
Chocolate Sauce. Boil one cup sugar, one-half cup
water, and a few grains cream-of-tartar until of the con-
sistency of a thin syrup. Melt one and one-half squares
chocolate and pour on gradually the hot syrup. Cool slightly,
and flavor with one-fourth teaspoon vanilla.
Custard SoufEl^
3 tablespoons butter 1 cup scalded milk
3^ cup flour 4 eggs
1^ cup sugar % teaspoon salt
Melt butter, add flour, and gradually hot milk. Bring to
boiling-point and pour on to yolks of eggs beaten until thick
and lemon-colored, and mixed with sugar and salt ; cool, and
cut and fold in whites of eggs beaten stiff and dry. Turn
into buttered pudding-dish, and bake from thirty to thirty-five
minutes in slow oven ; take from oven and serve at once, —
if not served immediately it is sure to fall; serve with
Creamy or Foamy Sauce.
Apricot Souffl6
Drain and reserve syrup from one can apricots and cut
fruit into quarters, then put closely together on bottom of a
buttered baking-dish. Pour over Custard Souflfle mixture.
Bake from thirty-five to forty minutes in a slow oven.
Serve with apricot syrup and whipped cream sweetened
and flavored with vanilla or vanilla ice cream. Canned
peaches may be used in place of apricots.
Lemon SouiH^
Yolks 4 eggs 1 cup sugar
Grated rind and juice 1 lemon Whites 4 eggs
Beat yolks untU thick and lemon-colored, add sugar
gradually and continue beating, then add lemon rind and
juice. Cut and fold in whites of eggs beaten until dry;
turn into buttered pudding-dish, set in pan of hot water, and
bake thirty-five to forty minutes. Serve with or without
sauce.
HOT PUDDINGS 397
Chocolate Souffl^
2 tablespoons butter % ^^V sngar '
2 tablespoons flour 2 tablespoons hot water
% cup milk 3 eggs
1>^ squares unsweetened chocolate % teaspoon vanilla
Melt the butter, add flour, and pour on gradually, while
stirring constantly, milk ; cook until boiling-point is reached.
Melt chocolate in a small saucepan placed over hot water,
add sugar and water, and stir until smooth. Combine mix-
tures, and add yolks of eggs well beaten ; cool. Fold in
whites of eggs beaten stiff, and add vanilla. Turn into a
buttered baking-dish, and bake in a moderate oven twenty-
five minutes. Serve with Cream Sauce I.
Mocha Souffle
3 tablespoons butter i^ cup sugar
3 tablespoons bread flour }/l teaspoon salt
% cup boiled coffee (Mocha) 4 eggs
)^ cup cream i^ teaspoon vanilla
Make and bake same as Chocolate Souffle. Serve with
Mocha Sauce. Mix yolks two eggs, one-fourth cup
sugar, and a few grains salt ; then add gradually one-half
cup Mocha coffee infusion. Cook in double boiler until mix-
ture thickens, stirring constantly. Strain, cool, and fold in
one cup whipped cream.
Priiit Souffle
^ cap fruit pulp, peach, Whites 3 eggs
apricot, or quince Sugar
Few grains salt
Rub fruit through sieve ; if canned fruit is used, first drain
from syrup. Heat, and sweeten if needed ; beat whites of
eggs until stiff, add gradually hot fruit pulp, and salt, and
continue beating ; turn into buttered and sugared individual
moulds, having them three-fourths full ; set moulds in pan
of hot water and bake in slow oven until firm, which may
be determined by pressing with finger ; serve with Sabyou
Sauce.
398 BOSTON COOKING-SCHOOL COOK BOOK
Spanish Souffl^
^ cup butter 2 tablespoons sugar
% cup stale bread crumbs 3 eggs
1 cup milk )^ teaspoon vanilla
Melt butter, add crumbs, cook until slightly browned, stir-
ring often ; add milk and sugar, cook twenty minutes in
double boiler ; remove from fire, add unbeaten yolks of eggs,
then cut and fold in whites of eggs beaten until stiff, and
flavor. Bake same as Fruit Souffle.
Chestnut Souffl^
^ cup sugar 1 cup chestnut purfe
2 tablespoons flour % cup milk
Whites 3 eggs
Mix sugar and flour, add chestnuts and milk gradually;
cook five minutes, stirring constantly; beat whites of eggs
until stiff, and cut and fold into mixture. Bake same as
Fruit Souffle ; serve with Cream Sauce.
Chocolate Rice Meringue
2 cups milk 1 square melted chocolate
^ cup rice % teaspoon vanilla
% teaspoon salt 3^ cup seeded raisins
1 tablespoon butter ' Whites two eggs
y^ cup sugar 3^ cup heavy cream
Scald milk, add rice and salt, and cook until rice is soft.
Add butter, sugar, chocolate, vanilla, and raisins. Cut and
fold in the whites of eggs, beaten until stiff, and cream,
beaten until stiff. Pour into a buttered baking-dish, and
bake fifteen minutes. Cover with a meringue made of the
whites of three eggs, six tablespoons powdered sugar, and
one-half teaspoon vanilla ; then brown in a moderate oven.
Steamed Apple Pudding
2 cups flour 2 tablespoons butter
4 teaspoons baking powder % cup milk
% teaspoon salt 4 apples cut in eightiis
Mix and sift dry ingredients ; work in butter with tips of
fingers, add milk gradually, mixing with a knife; toss on
HOT PUDDINGS 899
floured board, pat and roll out, place apples on middle of
dough, and sprinkle with one tablespoon sugar mixed with
one-fourth teaspoon each of salt and nutmeg; bring dough
around apples and carefully lift into buttered mould or five-
pound lard pail ; or apples may be sprinkled over dough, and
dough rolled like a jelly roll ; cover closely, and steam one
hour and twenty minutes; serve with Vanilla or Cold Sauce.
Twice the number of apples may be sprinkled with sugar
and cooked until soft in granite kettle placed on top of
range, covered with dough, rolled size to fit in kettle, then
kettle covered tightly, and dough steamed fifteen minutes.
When turned on dish for serving, apples will be on top.
Steamed Blueberry Pudding
Mix and sift dry ingredients and work in butter same as
for Steamed Apple Pudding. Add one cup each of milk,
and blueberries rolled m flour; turn into buttered mould
and Bteam one and one-half hours. Serve with Creamy
Sauce.
Steamed Cranberry Pudding
% cup butter Z% cups flour
1 cup sugar 1)^ tablespoons baking powder
3 eggs }4 cup milk
1% cups cranberries
Cream the butter, add sugar gradually, and eggs well
beaten. Mix and sift flour and baking powder and add
alternately with milk to first mixture, stir in berries, turn into
buttered mould, cover, and steam three hours. Seire with
thin cream, sweetened and flavored with »utmeg.
GUnger Pudding
^ eup butter Z% teaspoons baking powder
% cup sugar ^ teaspoon salt
1 e^g 2 teaspoons ginger
2)^ cups flour 1 cup milk
Cream the butter, add sugar gradually, and egg well
beaten ; mix and sift dry ingredients ; add alternately with
milk to first mixture. Turn into buttered mould, cover, imd
itoMii two ho«» ; mit« with Yanilk &aaod.
400 BOSTON COOKING-SCHOOL COOK BOOK
Harvard Pudding
3^ cup butter Z% teaspoons baking powder
% cup sugar J^ teaspoon salt
2% cups flour 1 Qgg
1 cup milk
Mix and sift dry ingredients and work in butter with tips
of fingers; beat egg, add milk, and combine mixtures; turn
into buttered mould, cover, and steam two hours ; serve with
warm Apple Sauce and Hard Sauce.
Apple Sauce. Pick over and wash dried apples, soak
over night in cold water to cover ; cook until soft ; sweeten,
and flavor with lemon juice.
Steamed Chocolate Pudding
3 tablespoons butter 2}^ cups flour
% cup sugar 4)-^ teaspoons baking powder
1 egg 2)4 squares unsweetened chocolate
1 cup milk 1^ teaspoon salt
Cream the butter, add sugar gradually, and egg well
beaten. Mix and sift flour with baking powder and salt,
and add alternately with milk to first mixture, then add
chocolate, melted. Turn into a buttered mould. Cover,
and steam two hours. Serve with
Cream Sauce
J^ cup butter % teaspoon vanilla
1 cup powdered sugar ^i cup heavy cream
Cream the butter, add sugar gradually, vanilla, and cream
beaten until stiff.
Swiss Pudding
% cup butter Grated rind one lemon
% cup flour 5 eggs
2 cups milk % cup powdered sugar
Cream the butter, add flour gradually ; scald milk with
lemon rind, add to first mixture, and cook five minutes in
double boiler. Beat yolks of eggs until thick and lemon-
colored, add sugar gradually, then add to cooked mixture;
cool, and cut and fold in whites of eggs beaten stiff. Turn
HOT PUDDINGS 401
into buttered mould, cover, and steam one and one-fourth
hours; while steaming, be sure water surrounds mould to
half its depth, and never reaches a lower temperature than
the boiling-point.
Snowballs
% cup butter 2i^ cups flour
1 cup sugar . 3i^ teaspoons baking powder
1^ cup milk Whites 4 eggs
Cream the butter, add sugar gradually, milk, and flour
mixed and sifted with baking powder; then add the whites
of eggs beaten stiff. Steam thirty-five minutes in buttered
cups; serve with preserved fruit, quince marmalade, or
strawberry sauce.
Graham Pudding
J^ cup butter \% cups Graham flour
% cup molasses % teaspoon soda
% cup milk 1 teaspoon salt
1 ^gg 1 cup raisins, seeded and cut
in pieces
Melt butter, add molasses, milk, egg well beaten, dry
Ingredients mixed and sifted, and raisins; turn rnto but-
tered mould, cover, and steam two and one-half hours.
Serve with Wine Sauce. Dates or figs cut in small pieces
may be used in place of raisins.
St. James Pudding
3 tablespoons butter Salt \
3^ cup molasses Clove I
% cup milk Allspice j ^ teaspoon each
1^ cups flour Nutmeg J
% teaspoon soda %, lb. dates, stoned and cut
in pieces
Mix and steam same as Graham Pudding. Serve with
Wine Sauce. A simple, delicious pudding without egg.
Puddings may be steamed in buttered one-pound baking-
powder boxes, providing they do not leak, and are attrac-
iBTe in shape and easy to serve.
402 BOSTON COOKING-SCHOOL COOK BOOK
Suet Pudding
1 cup finely chopped suet 1% teaspoons salt
1 cup molasses Ginger 1
1 cup milk • Clove l)^ teaspoon each
3 cups flour Nutmeg J
1 teaspoon soda 1 teaspoon cinnamon
Mix and sift dry ingredients. Add molasses and milk to
suet; combine mixtures. Turn into buttered mould, cover,
and steam three hours ; serve with Sterling Sauce. Raisins ,
and currants may be added.
Thanksgiving Pudding I
4 cups scalded milk y^ cup melted butter
1 % cups rolled crackers % grated nutmeg
1 cup sugar 1 teaspoon salt
4 eggs 1}^ cups raisins
Pour milk over crackers and let stand until cool; add
sugar, eggs slightly beaten, nutmeg, salt, and butter; par-
boil raisins until soft, by cooking in boiling water to cover ;
seed, and add to mixture ; turn into buttered pudding-dish
and bake slowly two and one-half hours, stirring after first
half-hour to prevent raisins from settling ; serve with Brandy
Sauce.
Thanksgiving Pudding II
% cup suet }4 teaspoon grated nutmeg
% lb. figs, finely chopped % cup English walnut meats
2% cups stale bread crumbs % cup raisins, seeded and cut
^ cup milk in pieces
1 cup brown sugar 2 tablespoons flour
1 teaspoon salt 4 eggs
^ teaspoon cinnamon 2 teaspoons baking powder
Chop suet and work with the hand until creamy, then add
figs. Soak bread crumbs in milk, add eggs well beaten,
sugar, salt, and spices. Combine mixtures, add nut meats
and raisins dredged with flour. Sprinkle over baking
powder and beat thoroughly. Turn into a buttered mould,
steam three hours, and serve with Yellow Sauce II (see
p. 407), flavored with brandy.
HOT PTTDDINOS 408
Hanteris' Pudding
1 cup finely chopped suet Clove "j
1 cup molasses Mace 1 1^ teaspoon each
1 cup milk Allspice J
3 cups flour 1 teaspoon cinnamon
1 teaspoon soda 1>^ cups raisins
l}4 teaspoons salt 2 tablespoons flour
Mix same as Suet Pudding. Stone, cut, and flour raisins,
and add to mixture. Then steam.
French Fruit Pudding
1 cup finely chopped suet % teaspoon clore
1 cup molasses % teaspoon salt
1 cup sour milk 1^ cups raisins, seeded
1% teaspoons soda ' and chopped
1 teaspoon cinnamon % cup currants
2^ cups flour
Mrs. Carrie M. Dearborn
Add molasses and sour milk to suet ; add two cups flour
mixed and sifted with soda, salt, and spices ; add fruit
mixed with remaining flour. Turn into buttered mould,
cover, and steam four hours. Serve with Sterling Sauce.
Fig Pudding I
3 oz. beef suet J4 cup milk
}4 lb. figs, finely chopped 2 eggs
2% cups stale bread crumbs 1 cup sugar
^ teaspoon salt
Chop suet, and work with the hands until creamy, then
add figs. Soak bread crumbs in milk, add eggs well beaten,
sugar, and salt. Combine mixtures, turn into a buttered
mould, steam three hours. Serve with Yellow Sauce I or II.
Pig Pudding II
^ lb. suet ^ lb. brown sugar
}4 lb. figs (finely chopped) ^ lb. bread crumbs
1 large sour apple (cored, i^ cup milk
pared, and chopped) 2 eggs
3 oz. flour
Cream the suet, and add figs, apple, and sugar. Pour
milk over bread crumbs, and add yolks of eggs, well beaten;
404 BOSTON COOKING-SCHOOL COOK BOOK
combine mixtures, add flour and whites of eggs beaten until
stiff. Turn into buttered pudding mould, and steam fou^
hours. Serve with Lemon Sauce III.
English Plum Pudding I
% lb. stale bread crumbs 2 oz. finely cut citron
1 cup scalded milk % lb. suet
>^ lb. sugar i^ cup wine and brandy mixed
4 eggs y^ grated nutmeg
3^ lb. raisins, seeded, cut ^ teaspoon cinnamon
in pieces, and floured y^ teaspoon clove
. ^ lb. currants i^ teaspoon mace
3^ lb. finely chopped figs \% teaspoons salt
Soak bread crumbs in milk, let stand until cool, add
sugar, beaten yolks of eggs, raisins, currants, figs, and
citron ; chop suet, and cream by using the hand ; combine
mixtures, then add wine, brandy, nutmeg, cinnamon, clove,
mace, and whites of eggs beaten stiff. Turn into buttered
mould, cover, and steam six hours.
English Plum Pudding II
6 ozs. flour 1 cup molasses
6 ozs. stale bread crumbs 3 ozs. candied orange peel,
^ lb. raisins, seeded and ' finely cut
cut in pieces 1 teaspoon grated nutmeg
^ lb. currants 1 teaspoon mace
^ lb. suet, finely chopped 6 eggs, well beaten
10 ozs. sugar 2 teaspoons salt
Mix ingredients in order given, turn into a thickly floured
square of unbleached cotton cloth. Tie securely, leaving
some space to allow the pudding to swell, and plunge into a
kettle of boiling water. Cook five hours, allowing pudding
to be immersed in water during the entire cooking. Serve
with Hard and Liquid Sauce.
Hard Sauce. Cream one-third cup butter; add grad-
ually one cup brown sugar and two tablespoons brandy,
drop by drop. Force through a pastry bag with rose tube,
and garnish with green leaves and candied cherries.
Liquid Sauce, Mix one-half cup sugar, oue-half tabl©^
HOT PUDDINGS 405
Spoon corn-starch, and a few grains salt. Add gradually,
while stirring constantly, one cup boiling water, and boil five
minutes. Remove from fire, add one tablespoon lemon
juice and two tablespoons brandy; then color with fruit
red.
406 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XXIV
PUDDING SAUCES
Lemon Sauce I
^ cups sugar 2 teaspoons butter
y^ cup water 1 tablespoon lemon juice
Make a syrup by boiling sugar and water five minutes;
remove from fire ; add butter and lemon juice.
Lemon Sauce II
% cup sugar 2 tablespoons butter
1 cup boiling water 1>^ tablespoons lemon juice
1 tablespoon corn-starch or Few gratings nutmeg
\% tablespoons flour Few grains salt
Mix sugar and corn-starch, add water gradually, stirring
constantly ; boil five minutes, remove from fire, add butter,
lemon juice, and nutmeg.
Lemon Sauce III
1^ cup butter y^ cup boiling water
1 cup sugar 3 tablespoons lemon juice
Yolks 3 eggs ' Few gratings lemon rind
Cream butter, add sugar gradually, and yolks of eggs,
slightly beaten ; then add water, and cook over boiling water
until mixture thickens. Remove from range, add lemon
juice and rind. Serve with Apple Pudding or Popovers.
Vanilla Sauce
Make same as Lemon Sauce II, using one teaspoon vanilla
in place of lemon juice and nutmeg.
PUDDING SAUCES 407
Molaasea Sauce
i cup molasses 2 tablespoons lemon juice or
13^ tablespoons butter 1 tablespoon vinegar
Boil molasses and butter five minutes ; remove from fire
and add lemon juice.
Cream Sauce I
^ cup thick cream % cup powdered sugar
)^ cup milk 3^ teaspoon vanilla
Mix cream and milk, beat until stiff, using egg-beater ;
add sugar and vanilla.
Cream Sauce II
1 egg }4 <5^P thick cream
1 cup powdered sugar 1^ cup milk
y^ teaspoon vanilla
Beat white of egg until stiff ; add yolk of egg well beaten,
and sugar gradually; dilute cream with milk, beat until
stiff, combine mixtures, and flavor.
Yellow Sauce I
2 eggs 1 teaspoon vanilla or
1 cup sugar }4 teaspoon vanilla and
1 teaspoon brandy
Beat eggs until very light, add sugar gradually and
continue beating ; then flavor.
Yellow Sauce II
2 eggs 1 cup powdered sugar
3 tablespoons wine
Beat yolks of eggs until thick, add one-half the sugar grad-
ually ; beat whites of eggs until stiff, add gradually remaining
sugar ; combine mixtures, and add wine.
Orange Sauce
Whites 3 eggs Juice and rind 2 oranges
1 cup powdered sugar Juice 1 lemon
Beat whites until stiff, add sugar gradually, and continue
beating ; add rind and fruit juices.
408 BOSTON COOKING-SCHOOL COOK BOOK
Strawberry Sauce
% cup butter 1 cup powdered sugar
% cup strawberries White 1 egg
Cream the butter, add sugar gradually, egg beaten until
stiff, and strawberries. Beat until fruit is mashed.
Creamy Sauce I
y^ cup butter 2 tablespoons milk
^ cup powdered sugar 2 tablespoons wine
Cream the butter, add sugar gradually, and milk and wine
drop by drop. If liquids are added too fast the sauce will
have a curdled appearance.
Creamy Sauce II
Use same proportions as given in recipe I. If not care-
ful in adding liquids, it will curdle ; but this will make no
difference, as the sauce is to be warmed over hot water. By
careful watching and constant stirring, the ingredients will
be perfectly blended ; it should be creamy in consistency.
Foamy Sauce I
3^ cup butter 1 egg
1 cup powdered sugar 2 tablespoons wine
Cream the butter, add gradually sugar, egg well beaten,
and wine ; beat while heating over hot water.
Foamy Sauce II
Whites 2 eggs % cup hot milk
1 cup powdered sugar 1 teaspoon vanilla
Beat eggs until stiff, add sugar gradually, and continue
beating; add milk and vanilla.
Chocolate Sauce
2 cups milk 2 tablespoons hot water
1% tablespoons corn-starch 2 eggs
2 squares unsweetened chocolate ^ cup powdered sugar
4 tablespoons powdered sugar 1 teaspoon vanilla
Scald one and three-fourths cups milk, add corn-starch
diluted with remaining milk, and cook eight minutes in
PUDDING SAUCES 409
double boiler; melt chocolate over hot water, add four
tablespoons sugar and hot water, stir until smooth, then
add to cooked mixture ; beat whites of eggs until stiff, add
gradually powdered sugar and continue beating, then add
unbeaten yolks, and stir into cooked mixture ; cook one
minute, add vanilla, and cool before serving.
Sabyon Sauce
Grated rind and juice % lemon y^ cup sugar
% cup white wine or 2 eggs
^ cup Sherry
Mix lemon, wine, sugar, and yolks of eggs ; stir vigorously
over fire until it thickens, using a wire whisk ; pour on to
whites of eggs beaten stiff.
Hard Sauce
y^ cup butter i^ teaspoon lemon extract
1 cup powdered sugar % teaspoon vanilla
Cream the butter, add sugar gradually, and flavoring.
Sterling Sauce
% cup butter 1 teaspoon vanilla or
1 cup brown sugar 2 tablespoons wine
4 tablespoons cream or milk
Cream the butter, add sugar gradually, and milk and
flavoring drop by drop to prevent separation.
Wine Sauce
% cup butter 3 tablespoons Sherry or
1 cup powdered sugar Madeira wine
Slight grating nutmeg
Cream the butter, add sugar gradually, and wine slowly ;
pile on glass dish, and sprinkle with grated nutmeg.
. Brandy Sauce
^ cup butter Yolks 2 eggs
1 cup powdered sugar Whites 2 eggs
2 tablespoon brandy % cup milk or cream
Cream the butter, add sugar gradually, then brandy very
•lowly, well beaten yolks, and milk or cream. Cook over
410 BOSTON cook;ing-school cook book
hot water until it thickens as a custard, pour on to beaten
whites.
Caramel Brandy Sauce
Make same as Brandy Sauce, substituting brown sugar in
place of powdered sugar.
Apricot Sauce
% cup apricot pulp % cup heavy cream
Sugar
Drain canned apricots from their syrup, and rub through a
sieve. Beat cream until stiff, add to apricot pulp, and
sweeten to taste. Serve with German toast.
GOLD DESSEBTS 411
CHAPTER XXV
COLD DESSERTS
Irish Mobs Blanc-Mange
^ cup Irish moss % teaspoon salt
4 cups milk \% teaspoons vanilla
Soak moss fifteen minutes in cold water to cover, drain,
pick over, and add to milk; cook in double boiler thirty
minutes ; the milk will seem but little thicker than when put
on to cook, but it cooked longer blanc-mange will be too
stiff. Add salt, strain, flavor, re-strain, and fill individual
moulds previously dipped in cold water; chill, turn on glass
dish, surround with thin slices of banana, and place a slice
on each mould. Serve with sugar and cream.
Chocolate Blanc-Mange
Irish Moss Blanc-Mange flavored with chocolate. Melt
one and one-half squares unsweetened chocolate, add one-
fourth cup sugar and one-third cup boiling water, stir until
perfectly smooth, adding to milk just before taking from fire.
Serve with sugar and cream.
Rebecca Pudding
4 cups scalded milk y^ teaspoon salt
)4, cup corn-starch % cup cold milk
>^ cup sugar 1 teaspoon vanilla
Whites 3 eggs
Mix corn-starch, sugar, and salt, dilute with cold milk,
add to scalded milk, stirring constantly until mixture thick-
ens, afterwards occasionally ; cook fifteen minutes. Add
flavoring and whites of eggs beaten stiff, mix thoroughly,
mould, chill, and serve with Yellow Sauce I or II.
412 BOSTON COOKXNG-SCHOOL COOK BOOK
Moulded Snow
Make same as Rebecca Pudding, and serve with Chocolate
Sauce.
Chocolate Cream
2 cups scalded milk i^ cup cold milk
5 tablespoons corn-starch 1}^ squares unsweetened chocolate
% cup sugar 3 tablespoons hot water
^ teaspoon salt Whites 3 eggs
1 teaspoon vanilla
Mix corn-starch, sugar, and salt, dilute with cold milk,
add to scalded milk, and cook over hot water ten minutes,
stirring constantly until thickened ; melt chocolate, add hot
water, stir until smooth, and add to cooked mixture ; add
whites of eggs beaten stiff, and vanilla. Mould, chill, and
serve with cream.
Pineapple Pudding
2^ cups scalded milk ^ cup sugar
}^ cup cold milk ^ teaspoon salt
y^ cup corn-starch % ^^^ grated pineapple
Whites 3 eggs.
Follow directions for Rebecca Pudding, and add pineapple
just before moulding. Fill individual moulds, previously
dipped in cold water. Serve with cream.
Caramel Junket
2 cups milk Few grains salt
)^cup sugar 1 teaspoon vanilla
3^ cup boiling water Whipped cream, sweetened
1 junket tablet and flavored
Chopped nut meats
Heat milk until lukewarm. Caramelize sugar, add boiling
•water, and cook until syrup is reduced to one-third cup. Cool,
and add milk slowly to syrup. Reduce junket tablet to pow-
der, using a small mallet, add to mixture, with salt and va-
nilla. Turn into a glass dish, let stand in warm place until
Bet, then chill. Cover with whipped cream and sprinkle with
chopped nuts.
COLD DESSERTS 418
Boiled Custard
2 cups scalded milk ^ cup sugar
Yolks 3 eggs )^ teaspoon salt
}4. teaspoon vanilla
Beat eggs slightly, add sugar and salt ; stir constantly
while adding gradually hot milk. Cook in double boiler, con-
tinue stirring until mixture thickens and a coating is formed
on the spoon^ strain immediately ; chill and flavor. If cooked
too long the custard will curdle ; should this happen, by
using an egg-beater it may be restored to a smooth con-
sistency, but custard will not be as thick. Eggs should
be beaten slightly for custard, that it may be of smooth,
thick consistency. To prevent scum from forming, cover
with a perforated tin. When eggs are scarce, use yolks two
eggs and one-half tablespoon corn-starch.
Tipsy Pudding
Flavor Boiled Custard with Sherry wine, and pour over
slices of stale sponge cake; cover with Cream Sauce I
or II.
Peach Custard
Arrange alternate layers of stale cake and sections of
canned peaches in glass dish and pour over Boiled Custard.
Bananas may be used instead of peaches ; it is then called
Banana Custard.
Orange Custard
Arrange slices of sweet oranges in glass dish, pour over
them Boiled Custard ; chill, and cover with Meringue I.
Apple Meringue
Use Meringue I and pile lightly on baked apples, brown in
oven, cool, and serve with Boiled Custard. Canned peaches,
drained from their liquor, may be prepared in the same way.
Apple Snow
Whites 3 eggs ^ cup apple pulp
Powdered sugar.
Pare, quarter, and core four sour apples, steam until soft,
and rub through sieve ; there should be three-fourths cup
414 BOSTON COOKING-SCHOOL. COOK BOOK
apple pulp. Beat on a platter whites of eggs until stiff
(using wire whisk), add gradually apple sweetened to taste^
and continue beating. Pile lightly on glass dish, chill, and
serve with Boiled Custard.
Prune "Whip
}4 lb. prunes }4 cup sugar
Whites 5 eggs )4 tablespoon lemon juice
Pick over and wash prunes, then soak several hours in
cold water to cover ; cook in same water until soft ; remove
stones and rub prunes through a strainer, add sugar, and
cook five minutes ; the mixture should be of the consistency
of marmalade. Beat whites of eggs until stiff, add prune
mixture gradually when cold, and lemon juice. Pile lightly
on buttered pudding-dish, bake twenty minutes in slow oven.
Serve cold with Boiled Custard.
Raspberry "Whip
13^ cups raspberries 1 cup powdered sugar
White 1 egg
Put ingredients in bowl and beat with wire whisk until
stiff enough to hold in shape ; about thirty minutes will be
required for beating. Pile lightly on dish, chill, surround
with lady fingers, and serve with Boiled Custard.
Strav/ berry "Whip may be prepared in same way.
Baked Custard
4 cups scalded milk ^ cup sugar
4 to 6 eggs ^ teaspoon salt
Few gratings nutmeg
Beat eggs slightly, add sugar and salt, pour on slowly
scalded milk; strain in buttered mould, set in pan of hot
water. Sprinkle with nutmeg, and bake in slow oven until
firm, which may be readily determined by running a silver
knife through custard; if knife comes out clean, custard is
done. During baking, care must be taken that water sur-
rounding mould does not reach boiling-point, or custard will
whey. Always bear in mind that eggs and milk in com-
bination must be cooked at a low temperaturcc For cup ctts-
OOLD DBSSBBTS 415
tards allow four eggs to four cups milk ; for large moulded
custard, six eggs ; if less eggs are used custard is liable to
crack when turned on a serving dish.
Caramel Custard
4 cups scalded milk }4 teaspoon salt
5 eggs 1 teaspoon vanilla
}4 cup sugar
Put sugar in omelet pan, stir constantly over hot part of
range until melted to a syrup of light brown color. Add
gradually to milk, being careful that milk does not bubble
up and go over, as is liable on account of high temperature
of sugar. As soon as sugar is melted in milk, add mixture
gradually to eggs slightly beaten; add salt and flavoring,
then strain in buttered mould. Bake as custard. Chill, and
serve with Caramel Sauce.
Caramel Sauce
)4 cup sugar }£ cup boiling water
Miss Parloa
Melt sugar as for Caramel Custard, add water, and boil
ten minutes ; cool before serving.
Coffee Custard
2 cups milk 3^ cup sugar
2 tablespoons ground coffee % teaspoon salt
3 eggs )^ teaspoon vanilla
Scald milk with coffee, and strain. Beat eggs slightly;
add sugar, salt, vanilla, and milk. Strain into buttered
individual moulds, set in pan of hot water, and bake until
firm.
Tapioca Cream
^ cup pearl tapioca or 1)^ table- 2 eggs
spoons minute tapioca 3^ cup sugar
2 cups scalded milk i^ teaspoon salt
1 teaspoon vanilla
Pick over tapioca and soak one hour in cold water to
cover, drain, add to milk, and cook in double boiler until
kipiooa is traiispareiik Add half the sugar to milk and
416 BOSTON COOKING-SCHOOL COOK BOOK
remainder to egg yolks slightly beaten, and salt. Combine
by pouring hot mixture slowly on egg mixture, return to
double boiler, and cook until it thickens. Remove from
range and add whites of eggs beaten stiff. Chill and
flavor.
Norwegian Prune Pudding
3^ lb. prunes = 22 prunes 1 inch piece stick cinnamon
2 cups cold water 1}/^ cups boiling water
1 cup sugar i^ cup corn-starch
1 tablespoon lemon juice
Pick over and wash prunes, then soak one hour in cold
water, and boil until soft in same water. Obtain meat from
stones and add to prunes and water; then add sugar, cinna-
mon, boiling water, and simmer ten minutes. Dilute corn-
starch with enough cold water to pour easily, add to prune
mixture, and cook five minutes. Remove cinnamon, add lemon
juice, mould, then chill, and serve with cream.
Nut Prune Souffle
Follow recipe for Norwegian Prune Pudding, then add
whites two eggs beaten stiff and one-half cup walnut meata
broken in pieces.
Apples in Bloom
Select eight red apples, cook in boiling water until soft,
turning them often. Have water half surround apples. Re-
move skins carefully, that the red color may remain, and
arrange on serving dish. To the water add one cup sugar,
grated rind one-half lemon, and juice one orange; simmer
until reduced to one cup. Cool, and pour over apples. Serve
with Cream Sauce I or II.
Neapolitan Baskets
Bake sponge cake in gem pans, cool, and remove centres.
Fill with Cream Sauce I, flavoring half the sauce with choco-
late. Melt chocolate, dilute with hot water, cool, and add
Cream Sauce slowly to chocolate. Garnish with candied
cherries and angelica and insert strips of angelica to repre-
sent handles.
OOLD DESSERTS 417
"Wine Cream
Arrange lady fingers or slices of sponge cake in a dish,
pour over cream made as follows : Mix one-third cup sugar,
grated rind and juice one-half lemon, one-fourth cup Sherry
wine, and yolks of two eggs ; place over fire and stir vigor-
ously with wire whisk until it thickens and is frothy, then
pour over beaten whites of two eggs and continue beating.
Orange Salad
Arrange layers of sliced oranges, sprinkling each layer
with powdered sugar and shredded cocoanut. Sliced oranges
when served alone should not stand long after slicing, as
they are apt to become bitter.
Fruit Salad I
Arrange alternate layers of shredded pineapple, sliced
bananas, and sliced oranges, sprinkling each layer with
powdered sugar. Chill before serving.
To Shred Pineapple. Pare and cut out eyes, pick off
small pieces with a silver fork, continuing until all soft part
is removed. To Slice 07'anges. Remove skin and white
covering, slice lengthwise that the tough centre may not be
served ; seeds should be removed.
Fruit Salad II
Pare a pineapple and cut in one-quarter inch slices, remove
hard centres, sprinkle with powdered sugar, set aside one
hour in a cool place ; drain, spread on serving dish, arrange
a circle of thin slices of banana on each piece, nearly to the
edge, pile strawberries in centre, pour over syrup drained
from pineapple, sprinkle with powdered sugar, and serve with
or without Cream Sauce.
Fruit Salad with Wine Dressing
Arrange alternate layers of sliced fruit, using pineapples,
bananas, oranges, and grapes ; pour over all Wine Dressing,
and let stand one hour in a cold place.
Wine Dressing
Mix one-half cup sugar, one-third cup Sherry wine, and two
toblespoone Madeira.
418 BOSTON COOEING-SOHOOL OOOK BOOK
Cream Wliips
Sweeten thin cream, flavor with vanilla, brandy, or wine,
then whip ; half fill frappe glasses with any preserve, pile
on lightly the whip.
Saut6d Feara with Chocolate Sauce
Pare four Bartlett pears, cut in fourths lengthwise, and
saute in butter until browned. Canned pears drained from
their syrup may be used in place of fresh fruit. Arrange m
serving dish and pour over
Chocolate Sauce. Cook two ounces sweet chocolate, one
tablespoon sugar, and one and one-fourth cups milk in
double boiler five minutes ; then add one teaspoon arrow-
root mixed with one-fourth cup cream and a few grains salt,
and cook ten minutes. Melt one and one-half tablespoons
butter, add one-fourth cup powdered sugar, and cook until
well caramelized, stirring constantly. Add to first mixture,
and flavor with one-half teaspoon vanilla. Chill thoroughly.
Lemon Jelly
% box gelatine or % cup cold water
2 tablespoons gramulated 2)^ cups boiling water
gelatine 1 cup sugar
% cup leinon juice
Soak gelatine twenty minutes in cold water, dissolve in
boiling water, strain, and add to sugar and lemon juice.
Turn into mould, and chill.
Orange Jelly
% box gelatine or \%, cups boiling water
2 tablespoons granulated 1 cup sugar
gelatine 1>^ cups orange juice
% cup cold water 3 tablespoons lemon juice
Make same as Lemon Jelly.
To Remove Juice from Oranges. Cut fruit in halves
crosswise, remove with spoon pulp and juice from sections,
and strain through double cheese-cloth; or use a glass
lemon ■queezor.
GOLD DESSSSTS 419
Kumquat Jelly
\% cups kumquat juice 1% tablespoons Orange Cura^oa
% cup sugar 1 tablespoon granulated gelatine
^ cup Sauterne 2 tablespoons cold water
Few grains salt
Wipe three-fourths box kumquats, cut in slices, add cold
water to cover, bring slowly to boiling-point, and cook slowly
one-half hour ; then strain ; there should be one and one-
half cups juice. Add sugar, wine, and curagoa. Soak gela-
tine in cold water, and add to first mixture heated to boiling-
point ; then add salt. Strain, turn into individual mould,
and chill. Remove to serving dish, and garnish with halves
of kumquats, cooked in syrup until soft, drained, and rolled
in sugar.
Coffee Jelly
3^ box gelatine or % cup cold water
2 tablespoons granulated 1 cup boiling water
gelatine % cup sugar
2 cups boiled coffee
Make same as Lemon Jelly. Serve with sugar and cream.
Cider Jelly
% box gelatine or % cup cold water
2 tablespoons granulated 1 cup boiling water
gelatine 2 cups cider
Sugar
Make same as Lemon Jelly.
Wine Jelly I
% box gelatine or 1 cup sugar
2 tablespoons granulated 1 cup Sherry or Madeira
gelatine wine
% cup cold water % cup orange juice
1% cups boiling water 3 tablespoons lemon juice
Soak gelatine twenty minutes in cold, water, dissolve in
boiling water; add sugar, wine, orange juice, and lemon
juice ; strain, mould, and chill. If a stronger jelly is desired,
use additional wine in place of orange juice.
420 BOSTON COOKING-SCHOOL COOK BOOK
•Wine Jelly II
}^ box gelatine or 3^ cup Sherry wine
2}4 tablespoons granulated 2 tablespoons brandy-
gelatine Kirsch
y^ cup cold water y^ cup orange juice
1% cups boiling water 3 tablespoons lemon juice
1 cup sugar Fruit red
Soak gelatine twenty minutes in cold water, dissolve in
hot water, add sugar, fruit juices. Sherry, brandy, and
enough Kirsch to make one cup of strong liquor, then color
with fruit red. Strain, mould, and chill. Serve with or
without Cream Sauce I.
Russian Jelly
% box gelantine or 1 cup boiling water
1 tablespoon granulated % cup sugar
gelatine % cup Sauterne
^ cup cold water )^ cup orange juice
\% tablespoons lemon juice
Make same as other jellies, cool slightly, and beat until
frothy and firm enough to mould. Turn into mould and
chill.
Jelly in Glasses
Use recipe for Wine or Russian Jelly. Fill Apollinaris
glasses three-fourths full, reserving one-fourth of the mix-
ture, which, after cooling, is to be beaten until frothy (using
a Dover egg-beater) and placed on top of jelly in glasses
which represents freshly drawn lager beer. This is a most
attractive way of serving jelly to one who is ill.
Sauterne Jelly
Soak two tablespoons granulated gelatine in one-half cup
cold water, and dissolve in one and one-half cups boiling
water. Add one and one-half cups Sauterne, three table-
spoons lemon juice, and one cup sugar. Color with leaf
green, strain into a shallow pan, chill, and cut in inch
cabM.
COLD DESSERTS 421
Jellied Prunes
3^ lb. prunes % ^ox gelatine or
2 cups cold water 1% tablespoons granulated
Boiling water gelatine
% cup cold water 1 cup sugar
)^ cup lemon juice
Pick over, wasb, and soak prunes for several hours in two
cups cold water, and cook in same water until soft; remove
prunes ; stone, and cut in quarters. To prune water add
enough boiling water to make two cups. Soak gelatine
in half-cup cold water, dissolve in hot liquid, add sugar,
lemon juice, then strain, add prunes, mould, and chill.
Stir twice while cooling to prevent prunes from settling.
Serve with sugar and cream.
Jellied Walnuts
^ box gelatine or y^ cup boiling water
1 tablespoon granulated ^ cup sugar
gelatine % <^^P Sherry wine
^ cup cold water % cup orange juice
3 tablespoons lemon juice
Make same as other jellies and cover bottom of shallow
pan with one-half the mixture. When nearly firm, place
over it, one inch apart, halves of English walnuts. Cover
with remaining mixture. Chill, and cut in squares. Serve
with whipped cream sweetened and flavored.
Apricot and Wine Jelly
% box gelatine or 1 cup boiling water
2 tablespoons granulated 1 cup apricot juice
gelatine 1 cup wine
% cup cold water 1 cup sugar
1 tablespoon lemon juice ^
Garnish individual moulds with halves of canned apricots,
fill with mixture made same as for other jellies, and chill.
Arrange on serving dish and garnish with whipped cream
forced through a pastry bag and tube.
422 BOSTON ooosxsrch-aoHooL cook book
Snow Pudding I
^ box gelatine or 1 cup boiling w»ter
1 tablespoon granulated gelatine 1 cup sugar
)^ cup cold water )^ cup lemon juiee
Whites 3 eggs
Soak gelatine in cold water, dissolve in boiling water, add
sugar and lemon juice, strain, and set aside in cool place ;
occasionally stir mixture, and when quite thick, beat with
wire spoon or whisk until frothy ; add whites of eggs beaten
stiff, and continue beating until stiff enough to hold its shape.
Mould, or pile by spoonfuls on glass dish ; serve cold with
Boiled Custard. A very attractive dish may be prepared by
coloring half the mixture with fruit red.
Snow Pudding II
Beat whites of four eggs until stiff, add one-half tablespoon
granulated gelatine dissolved in three tablespoons boiling
water, beat until thoroughly mixed, add one-fourth cup pow-
dered sugar, and flavor with one-half teaspoon lemon extract.
Pile lightly on dish, serve with Boiled Custard.
Amber Pudding
Make as Snow Pudding I, using cider instead of boiling
water, and one-fourth cup boiling water to dissolve gelatine,
omitting lemon juice, and sweeten to taste.
Toasted Marshmallows
1 tablespoon granulated gelatine Whites 3 eggs
1 cup boiling water \% teaspoons vanilla
1 cup sugar Macaroons
Dissolve gelatine in boiling water, add sugar, and as soon
as dissolved set bowl containing mixture in pan of ice-water ;
then add whites of eggs and vanilla and beat until mixture
thickens. Turn into a shallow pan, first dipped in cold
water, and let stand until thoroughly chilled. Remove from
pan and cut in pieces the size and shape of marshmallows ;
then roll in macaroons which have been dried and rolled.
Serve with sugar and cream.
Toasted Marshm allows. — Page Jt22.
Royal Diplomatic Pudding. — Page 430.
Charlotte Russe. — Page 1^27.
Orange Trifle garnished wirn Whipped Cream, Candied
Orange Peel, and Blossoms. — Page 427.
GOLD DBSSBBTS 428
Pudding k la Mac6doine
Make fruit or wine jelly mixture. Place a mould in pan
of ice-water, pour in mixture one-half inch deep ; when firm,
decorate with slices of banana from which radiate thin strips
of figs (seed side down), cover fruit, adding mixture by
spoonfuls lest the fruit be disarranged. When firm, add
more fruit and mixture ; repeat until all is used, each time
allowing mixture to stiffen before fruit is added. In
preparing this dish various fruits may be used : oranges,
bananas, dates, figs, and English walnuts. Serve with
Cream Sauce I.
Fruit Chartreuse
Make fruit or wine jelly mixture. Place a mould in pan of
ice-water, pour in mixture one-half inch deep; when firm,
decorate with candied cherries and angelica ; add by spoon-
fuls more mixture to cover fruit ; when this is firm, place a
smaller mould in centre on jelly, and fill with ice- water.
Pour gradually remaining jelly mixture between moulds;
when firm, invert to empty smaller mould of ice- water ; then
pour in some tepid water; let stand a few seconds, when
small mould may easily be removed. Fill space thus made
with fresh sweetened fruit, using shredded pineapple, sliced
bananas, and strawberries.
Spanish Cream
^ box gelatine or Yolk 3 eggs
1 tablespoon granulated )4 ^^P sugar (scant)
gelatine J^ teaspoon salt
3 cups milk 1 teaspoon vanilla or
Whites 3 eggs 3 tablespoons wine
Scald milk with gelatine, add sugar, pour slowly on yolks
of eggs slightly beaten. Return to double boiler and cook
until thickened, stirring constantly ; remove from range, add
salt, flavoring, and whites of eggs beaten stiff. Turn into
individual moulds, first dipped in cold water, and chill ; serve
with cream. More gelatine will be required if large moulds
are osed.
424 BOSTON COOKING-SCHOOL COOK BOOK
Coffee Souffl§
1^ cups coffee infusion 3^ teaspoon salt
% cup milk 3 eggs
^ cup sugar y^ teaspoon vanilla
1 tablespoon granulated gelatine
Mix coffee infusion, milk, one-half of the sugar and gela«
tine, and heat in double boiler. Add remaining sugar, salt,
and yolks of eggs slightly beaten ; cook until mixture thick-
ens, remove from range, add whites of eggs beaten until
stiff and vanilla. Mould, chill, and serve with cream.
Columbian Pudding
Cover the bottom of a fancy mould with Wine Jelly. Line
the upper part of mould with figs, cut in halves cross-wise,
which have been soaked in jelly, having seed side next to
mould. Fill centre with Spanish Cream; chill, and turn on
a serving dish. Garnish with cubes of Wine Jelly.
Macaroon Cream
^ box gelatine or Yolks 3 eggs
1 tablespoon granulated y^ cup sugar
gelatine 3^ teaspoon salt
1^ cup cold water % cup pounded macaroons
2 cups scalded milk 1 teaspoon vanilla
Whites 3 eggs
Soak gelatine in cold water. Make custard of milk, yolks
of eggs, sugar, and salt ; add gelatine, and strain into pan
set in ice-water. Add macaroons and flavoring, stirring
until it begins to thicken; then add whites of eggs beaten
stiff, mould, chill, and serve garnished with macaroons.
Cold Cabinet Pudding
^ box gelatine or ^ cup sugar
1 tablespoon granulated gelatine % teaspoon salt
J^ cup cold water 1 teaspoon vanilla
2 cups scalded milk 1 tablespoon brandy
Yolks 3 eggs 5 lady fingers
6 macaroons
Soak gelatine in cold water and add to custard made of
miUc, cggif sugar, lalt; strain, oool slightly, and flavor.
COLD DESSERTS 426
Place a mould in pan of ice-water, decorate with candied
cherries and angelica, cover with mixture, added carefully
by spoonfuls ; when firm, add layer of lady fingers (first
soaked in custard), then layer of macaroons (also soaked
in custard) ; repeat, care being taken that each layer is
firm before another is added. Garnish, and serve with
Cream Sauce I and candied cherries.
Mont Blanc
Remove shells from three cups French chestnuts, cook in
small quantity of boiling water until soft, when there will be
no water remaining. Mash, sweeten to taste with powdered
sugar, and moisten with hot milk ; cook two minutes. Rub
through strainer, cool, flavor with vanilla, Kirsch or Maras-
chino. Pile in form of pyramid, cover with' Cream Sauce I,
garnish base with Cream Sauce I forced through pastry bag
and tube.
French Chef
Crdme aux Fruits
^ box gelatine or Whites 2 eggs
1 tablespoon granulated gelatin© % pli^* thick cream
y^ cup cold water % cup milk
^ cup scalded milk % cup cooked prunes,
% cup sugar cut in pieces
% cup chopped figs
Soak gelatine in cold water, dissolve in scalded milk, and
add sugar. Strain in pan set in ice-water, stir constantly,
and when it begins to thicken add whites of eggs beaten
stiff, cream (diluted with milk and beaten), prunes, and figs.
Mould and chill.
To "Whip Cream
Thin and heavy cream are both used in making and gar-
nishing desserts.
Heavy cream is bought in half-pint, pint, and quart glass
jars, and usually retails at sixty cents per quart; thin or
strawberry cream comes in glass jars or may be bought in
bulk, and usually retails for thirty cents per quart. Heavy
is ver^ rich ; for which reason, when whipped withoat
426 BOSTON COOKJNQ-SOHOOL COOK BOOK
being diluted, it is employed as a garnish; even when so
used, it is generally diluted with one-fourth to one-third its
bulk in milk ; when used in combination with other ingredients
for making desserts, it is diluted from one-half to two-thirds
its bulk in milk. Thin cream is whipped without being
diluted. Cream should be thoroughly chilled for whipping.
Turn creanfi to be whipped into a bowl (care being taken not
to select too large a bowl), and set in pan of crushed ice,
to which water is added that cream may be quickly chilled ;
without addition of water, cream will not be so thoroughly
chilled.
For whipping heavy cream undiluted, or diluted with one-
third or less its bulk in milk, use Dover egg-beater ; un-
diluted heavy cream if beaten a moment too long will come
to butter. Heavy cream diluted, whipped, sweetened, and
flavored, is often served with puddings, and called Cream
Sauce.
Thin cream is whipped by using a whip churn, as is heavy
cream when diluted with one-half to two-thirds its bulk in
milk. Place churn in bowl containing cream, hold down
cover with left hand, with right hand work dasher with quick
downward and slow upward motions; avoid raising dasher
too high in cylinder, thus escaping spattering of cream.
The first whip which appears should be stirred into cream,
as air bubbles are too large and will break ; second whip
should be removed by spoonfuls to a strainer, strainer
to be placed in a pan, as some cream will drain through.
The first cream which drains through may be turned into
bowl to be rewhipped, and continue whipping as long as
possible.
There will be some cream left in bowl which does not
come above perforations in whip churn, and cannot be
whipped. Cream which remains may be scalded and used
to dissolve gelatine when making desserts which require
gelatine. Cream should treble its bulk in whipping. By
following these directions one need have no difficulty, if
cream is of right consistency ; always bearing in mind heavy
cream must be whipped with an egg-beater ; thin cream must
be whipped with a churn.
COLD DESSERTS 427
Charlotte Russe
^ box gelatine or 3^ cup powdered sugar
1 tablespoon granulated Whip from Z% cups thin
gelatine cream
y^ cup cold water \y^ teaspoons vanilla
)^ cup scalded cream 6 lady fingers
Soak gelatine in cold water, dissolve in scalded cream,
strain into a bowl, and add sugar and vanilla. Set bowl in
pan of ice-water and stir constantly until it begins to
thicken, then fold in whip from cream, adding one-third
at a time. Should gelatine mixture become too thick, melt
over hot water, and again cool before adding whip. Trim
ends and sides of lady fingers, place around inside of a
mould, crust side out, one-half inch apart. Turn in mixture,
and chill. Serve garnished with cubes of Wine Jelly. Char-
lotte Russe is sometimes made in individual moulds ; these
are often garnished on top with some of mixture forced through
a pastry bag and tube. Individual moulds are frequently
lined with thin slices of sponge cake cut to fit moulds.
Orange Trifle
■' % t>ox gelatine or 1 cup sugar
2 tablespoons granulated 1 cup orange juice
gelatine Grated rind 1 orange
)^ cup cold water 1 tablespoon lemon juice
% cup boiling water Whip from Sj^ cups cream
Make same as Charlotte Russe, and mould; or make
orange jelly, color with fruit red, and cover bottom of
mould one-half inch deep; chill, and when firm fill with
Orange Trifle mixture. Cool remaining jelly in shallow pan,
cut in cubes, and garnish base of mould.
Banana Cantaloupe
% box gelatine or % cup sugar
2 tablespoons granulated gelatine 4 bananas, mashed pulp
% cup cold water 1 tablespoon lemon juice
Whites 2 eggs Whip from Z% cups
^ cup powdered sugar -cream
^ cup scalded cream 12 lady fingers
Soak gelatine in cold water, beat whites of eggs slightly,
add powdered sugar, and gradually hot cream, oook oTer
428 BOSTON COOKING-SCHOOL COOK BOOK
hot water until it thickens ; add soaked gelatine and remain*
ing sugar, strain into a pan set in ice-water, add bananas
, and lemon juice, stir until it begins to thicken, then fold in
whip from cream. Line a melon mould with lady fingers
trimmed to just fit sections of mould, turn in the mixture,
spread evenly, and chill.
Chocolate Charlotte
^ box gelatine or 1}{ squares unsweetened chocolate
1 tablespoon granulated 3 tablespoons hot water
gelatine % cup powdered sugar
^ cup cold water Whip from 3 cups cream
3^ cup scalded cream 1 teaspoon vanilla
6 lady fingers
Melt chocolate by placing in a small saucepan set in a
larger saucepan of boiling water, add half the sugar, dilute
with boiling water, and add to gelatine mixture while hot.
Proceed same as in recipe for Charlotte Kusse.
Caramel Charlotte Russe
^ box gelatine or }^ cup sugar, caramelized
1 tablespoon granulated ^ cup powdered sugar
gelatine 1)^ teaspoons vanilla
^ cup cold water . Whip from d}^ cups cream
^cup scalded cream 6 lady fingers
Make same as Charlotte Russe, adding caramelized sugar
to scalded cream before putting into gelatine mixture.
Burnt Almond Charlotte
^ box gelatine or ^ cup sugar, caramelized
2 tablespoons granulated ^ cup blanched and finely
gelatine chopped almonds
}^ cup cold water 1 teaspoon ranilla
^ cup scalded milk Whip from 33^ cups cream
}^ cup sugar 6 lady fingers
Make same as Caramel Charlotte Russe, adding nuts before
folding in cream.
OOLD DESSERTS 43$
Ginger Cream
J^ box gelatine or Few grains salt
1 tablespoon granulated 1 tablespoon win©
gelatine }4 tablespoon brandy
^ cup cold water 2 tablespoons ginger syrup
1 cup milk ^ cup Canton ginger, cut in
Yolks 2 eggs pieces
3^ cup sugar Whip from 2^ cups cream
Soak gelatine, and add to custard made of milk, eggs,
sugar, and salt. Strain, chill in pan of ice-water, add fla-
vorings, and when it begins to thicken fold in whip from
cream.
Orange Charlotte
^ box gelatine or 1 cup sugar
13^ tablespoons granulated 3 tablespoons lemon juice
gelatine 1 cup orange juice and pulp
1^ cup cold water Whites 3 eggs
3^ cup boiling water Whip from 2 cups cream
Soak gelatine in cold water, dissolve in boiling water,
strain, and add^ sugar, lemon juice, orange juice, and pulp.
Chill in pan of ice-water ; when quite thick, beat with wire
spoon or whisk until frothy, then add whites of eggs beaten
stiff, and fold in cream. Line a mould with sections ot
oranges, turn in mixture, smooth evenly, and chill.
Strawberry Sponge
1^ box gelatine or 1 cup sugar
\}{ tablespoons granulated 1 tablespoon lemon juice
gelatine 1 cup strawberry juice
I/3 cup cold water Whites 3 eggs
3^ cup boiling water Whip from 3 cups cream
Make same as Orange Charlotte.
Orange Baskets
Cut two pieces from each orange, leaving what remains in
shape of basket with handle, remove pulp from baskets and
pieces, and keep baskets in ice-water until ready to filL
430 BOSTON COOKING-SCHOOL COOK BOOK
From orange juice make orange Jelly with which to fill
baskets. Serve garnished with Cream Sauce.
Orange Jelly in Ambush
Cut oranges in halves lengthwise, remove pulp and juice.
With juice make Orange Jelly to fill half the pieces. Fill
remaining pieces with Charlotte Russe mixture. When both
are firm, put together in pairs and tie together with narrow
white ribbon.
Bavarian Cream (Quick)
% lemon, grated rind and 2 e^ga
juice 1 teaspoon granulated
% cup white wine gelatine
% cup sugar 1 tablespoon cold water
Mix lemon, wine, sugar, and yolks of eggs; stir vigor-
ously over fire until mixture thickens, add gelatine soaked
in water, then pour over whites of eggs beaten stiff. Set in
pan of ice-water and beat until thick enough to hold its
shape. Turn into a mould lined with lady fingers, and chill.
Orange juice may be used in place of wine, and the cream
served in orange baskets.
Strawberry Bavarian Cream
Line a mould with large, fresh strawberries cut in halves,
fill with Charlotte Russe mixture.
Pineapple Bavarian Cream
% box gelatine or 1 can grated pineapple
2 tablespoons granulated % cup sugar
gelatine 1 tablespoon lemon juice
X cup cold water Whip from 3 cups cream
Soak gelatine in cold water. Heat pineapple, add sugar,
lemon juice, and soaked gelatine ; chill in pan of ice-water,
stirring constantly ; when it begins to thicken, fold in whip
from cream, mould, and chill.
Royal Diplomatic Pudding
Place mould in pan of ice-water and pour in Wine Jelly II
one-half inch deep. When firm, decorate with candied cher-
COLD DESSERTS 431
ries and angelica, proceed as for Fruit Chartreuse, filling the
centre with Charlotte Russe mixture or Fruit Cream.
Fruit Cream
Peel four bananas, mash, and rub through a sieve; add
pulp and juice of two oranges, one tablespoon lemon juice,
one tablespoon Sherry wine, two-thirds cup powdered sugar,
and one and one-fourth tablespoons granulated gelatine dis-
solved in one-fourth cup boiling water. Cool in ice-water,
stirring constantly, and fold in whip from two cups cream.
Ivory Cream
^ tablespoon granulated gelatine 4 tablespoons powdered
1 tablespoon cold water sugar
2 tablespoons boiling water 3 tablespoons Madeira
3 cups cream wine
Soak gelatine in cold water, dissolve in boiling water, and
add sugar and wine. Strain into a bowl, set in pan of ice-
water, and beat until mixture thickens slightly. Add to
mixture whip from cream, and beat until mixture is thick
enough to hold its shape. Mould and chill. Garnish with
Sauterne Jelly.
Pudding k I'Adrea
2 cups thin cream Whites 4 eggs
ly^ tablespoons granulated gelatine 3 tablespoons Sherry
2 tablespoons cold water 1)^ tablespoons Sauterne
^ cup sugar Sauterne jelly mixture
Make one-half recipe for Sauterne Jelly (see p. 420),
allowing one and one-half tablespoons granulated gelatine.
Color one -half green and one-half red. Fill sections of a
fancy mould alternately with green and red jelly. In the
green jelly mould pistachio nuts cut in quarters ; in red
jelly glaced cherries cut in quarters.
Scald cream, add gelatine soaked in cold water, and sugar.
When mixture begins to thicken add whites of eggs beaten
until stiff. Set in pan of ice-water, and stir occasionally until
mixture thickens ; then add flavoring and turn into mould.
Chill thoroughly and remove from mould.
432 BOSTON COOKING-SCHOOL COOK BOOK
French Easter Cream
^ cup raisins 1 tablespoon granulated gelatine
1^ cup brandy 2 tablespoons cold water
2 cups cream Maraschino!
^ cup sugar Slow gin y ^ cup each
Yolks 3 eggs Brandy J
3^ teaspoon salt 1 teaspoon vanilla
Seed raisins, add brandy, and cook in double boiler until
raisins are soft. Make a custard of cream, sugar, egg yolks
and salt. Remove from range, add gelatine soaked in cold
water. Strain, cool slightly, add flavorings, stir until mixture
thickens, then add raisins. Mould and chill. Remove from
mould, and garnish with Sauterne Jelly (colored violet), cut
in cul^s, and fresh violets.
Marshmallow Pudding k la Stanley
^ pound marshmallows ^ cup candied cherries
1 \*up heavy cream )^ cup English walnut meats
3^ ieaspoon vanilla 2 tablespoons powdered sugar
Soak cherries in rum to cover one hour, then cut in pieces.
Cut witlnut meats and marshmallows in small pieces. Whip
cream, add sugar and vanilla, fold in remaining ingredients.
Moul4 and chill.
ICES, ICE CllEAMS, ETC, 433
CHAPTER XXVI
ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
ICES and other frozen dishes comprise the most popular
desserts. Hygienically speaking, they cannot be recom-
mended for the final course of a dinner, as cold mixtures
reduce the temperature of the stomach, thus retarding diges-
tion until the normal temperature is again reached. But
how cooling, refreshing, and nourishing, when properly taken,
and of what inestimable value in the sick room !
Frozen dishes include : —
Water Ice, — fruit juice sweetened, diluted with water, and
frozen.
Sherbet, — water ice to which is added a small quantity of
dissolved gelatine or beaten whites of eggs.
JPrapp^, — water ice frozen to consistency of mush ; in
freezing, equal parts of salt and ice being used to make it
granular.
Punch, — water ice to which is added spirit and spice.
Sorbet, — strictly speaking, frozen punch ; the name is
often given to a water ice where several kinds of fruit are
used.
Philadelphia Ice Cream, — thin cream, sweetened, flavored,
and frozen.
Plain Ice Cream, — custard foundation, thin cream, and
flavoring.
Mousse, — heavy cream, beaten until stiff, sweetened,
flavored, placed in a mould, packed in salt and ice (using
two parts crushed ice to one part salt), and allowed to stand
three hours ; or whip from thin cream may be used folded
into mixture containing small quantity of gelatine.
S8
484 BOSTON COOKING-SCHOOL COOK BOOK
Ho'v^ to Freeze Desserts
The prejudice of thinking a frozen dessert difficult to pre-
pare has long since been overcome. With ice cream freezer,
burlap bag, wooden mallet or axe, small saucepan, sufficient
ice and coarse rock salt, the process neither takes much time
nor patience. Snow may be used instead of ice; if not
readily acted on by salt, pour in one cup cold water. Crush
ice finely by placing in bag and giving a few blows with
mallet or broad side of axe ; if there are any coarse pieces,
remove them. Place can containing mixture to be frozen in
wooden tub, cover, and adjust top. Turn crank to make
sure can fits in socket. Allow three level measures ice to
one of salt, and repeat until ice and salt come to top of can,
packing solidly, using handle of mallet to force it down. If
only small quantity is to be frozen, the ice and salt need
come only a little higher in the tub than mixture to be frozen.
These are found the best proportions of ice and salt to
insure smooth, fine-grained cream, sherbet, or water ice,
while equal parts of salt and ice are used for freezing f rappe.
If a larger proportion of salt is used, mixture will freeze in
shorter time and be of granular consistency, which is desirable
only for f rappe.
The mixture increases in bulk during freezing, so the can
should never be more than three-fourths filled; by over-
crowding can, cream will be made coarse-grained. Turn the
crank slowly and steadily to expose as large surface of mix-
ture as possible to ice and salt. After frozen to a mush, the
crank may be turned more rapidly, adding more ice and salt
if needed ; never draw off salt water until mixture is frozen,
unless there is possibility of its getting into the can, for salt
water is what effects freezing ; until ice melts, no change
will take place. After freezing is accomplished, draw off
water, remove dasher, and with spoon pack solidly. Put
cork in opening of cover, then put on cover. Ee-pack
freezer, using four measures ice to one of salt. Place over
top newspapers or piece of carpet ; when serving time comes,
remove can, wipe carefully, and place in vessel of cool water;
let stand one minute, remoye cover, and run ft knife around
ICES, ICE CREAMS, ETC. 435
edge of cream, invert can on serving dish, and frozen mix-
ture will slip out. Should there be any difficulty, a cloth
wrung out of hot water, passed over can, will aid in removing
mixture.
To Line a Mould
Allow mould to stand in salt and ice until well chilled.
Remove cover, put in mixture by spoonfuls, and spread with
back of spoon or a case knife evenly three-quarters inch
thick.
To Mould Frozen Mixtures
When frozen mixtures are to be bricked or moulded, avoid
freezing too hard. Pack mixture solidly in moulds and cover
with buttered paper, buttered side up. Have moulds so well
filled that mixture is forced down sides of mould when cover
is pressed down. Re-pack in salt and ice, using four parts
ice to one part salt. If these directions are carefully fol-
lowed, one may feel no fear that salt water will enter cream,
even though moulds be immersed in salt water.
Lemon Ice
4 cups water 2 cups sugar
% cup lemon juice
Make a syrup by boiling water and sugar five minutes ;
add lemon juice; cool, strain, and freeze. See directions
for freezing, page 434.
Cup St. Jacques
Serve Lemon Ice in champagne glasses. Put three-fourths
teaspoon Maraschino in each glass, and garnish with bananas
cut in one-fourth inch slices, and slices cut in quarters, can-
died cherries cut in halves, Malaga grapes from which skins
and seeds have been removed, and angelica cut in strips.
Orange Ice
4 cups water )^ cup lemon juice
2 cups sugar Grated rind of two
2 cups orange juice oranges
Make syrup as for Lemon Ice ; add fruit juice and grated
rind ; cool, strain, and freeze.
4S6 BOSTOK COOKING-SCHOOL COOK BOOS
Maraschino Ice
Prepare Orange Ice mixture, freeze to a mush, flavor with
Maraschino, and finish freezing. Serve in frappe glasses.
Feme gran ate Ice
Same as Orange Ice, made from blood oranges.
Raspberry Ice I
4 cups water 2 cups raspberry juice
1 % cups sugar 2 tablespoons lemon juice
Make a syrup as for Lemon Ice, cool, add raspberries
mashed, and squeezed through double cheese-cloth, and lemon
juice ; strain and freeze.
Raspberry Ice II
1 quart raspberries 1 cup water
1 cup sugar Lemon juice
Sprinkle raspberries with sugar, cover, and let stand two
hours. Mash, squeeze through cheese-cloth, add water and
lemon juice to taste, then freeze. Raspberry ice prepared
in this way retains the natural color of the fruit.
Stra-wberry Ice I
4 cups water 2 cups strawberry juice
\% cups sugar 1 tablespoon lemon juice
Prepare and freeze same as Raspberry Ice I.
St^rawberry Ice II
1 quart box strawberries 1 cup water
1 cup sugar Lemon juice
Make same as Raspberry Ice II.
Currant Ice
4 cups water \% cups sugar
2 cups currant juice
Prepare and freeze same as Raspberry Ice I.
Raspberry and Currant Ice
4 cups water % cup raspberry juice
\% cups sugar \)^ cups currant juicQ
Prepare and freeze same as Raspberry Ice L
ICES, ICE CREAMS, ETC. 437
Crime de Menthe Ice
4 cups water % cup Creme de Menthe cordial
1 cup sugar Green coloring
Make a syrup as for Lemon Ice, add cordial and coloring ;
strain and freeze.
Icebergs
Dissolve two cups sugar in three cups boiling water ; cool,
add three-fourths cup lemon juice, color with leaf green, and
freeze. Serve in champagne glasses. Put one teaspoon
cr§me de menthe in each glass, and sprinkle with finely
chopped nut meats, using almonds, filberts, pecans, and wal-
nuts in equal proportions. These may be used after the
roast and before the game.
Canton Sherbet
4 cups water ^ lb. Canton ginger
1 cup sugar }4 cup orange juice
^ cup lemon juice
Cut ginger in small pieces, add water and sugar, boil
fifteen minutes; add fruit juice, cool, strain, and freeze.
To be used in place of punch at a course dinner. This
quantity is enough to serve twelve persons.
Milk Sherbet
4 cups milk 1)^ cups sugar
Juice 3 lemons
Mix juice and sugar, stirring constantly while slowly add-
ing milk ; if added too rapidly mixture will have a curdled
appearance, which is unsightly, but will not affect the
quality of sherbet; freeze and serve.
Frozen Chocolate "with Whipped Cream
2 squares unsweetened chocolate Few grains salt
1 cup sugar 1 cup boiling water
3 cups rich milk
Scald milk. Melt chocolate in small saucepan placed
over hot water, add one-half the sugar, salt, and gradually
438 BOSTON COOKIKG-SCHOOL COOK BOOK
boiling water. Boil five minutes, add to scalded milk with
remaining sugar. Cool, freeze, and serve in glasses. Gar-
nish with whipped cream sweetened and flavored with
vanilla.
Pineapple Prapp^
2 cups water 2 cups ice-water
1 cup sugar 1 can grated pineapple or
Juice 3 lemons 1 pineapple shredded
Make a syrup by boiling water and sugar fifteen minutes ;
add pineapple and lemon juice ; cool, strain, add ice-water,
and freeze to a mush, using equal parts ice and salt. If
fresh fruit is used, more sugar will be required.
Pineapple Sorbet
2 cups water 1% cups orange juice
2 cups sugar )4 cup lemon juice
1 can grated pineapple or 1 quart Appollinaris
1 pineapple shredded
Prepare and freeze same as Pineapple Frappe.
Sicilian Sorbet
1 can peaches 2 cups orange juice
1 cup sugar 2 tablespoons lemon juice
Press peaches through a sieve, add sugar and fruit juices.
Freeze and serve.
Italian Sorbet
4 cups water 1}£ cups grape fruit juice
2 cups sugar 3^ cup lemon juice
1)4 cups orange juice ^ cup wine
Prepare and freeze same as Pineapple Frappe.
Apricot Sorbet
1 can apricots % cup wine
1 cup sugar }£ cup lemon juice
1 pint cream
Drain apricots, and add to syrup the pulp rubbed through
a sieve. Add sugar, wine, and lemon juice. Freeze to a
mush, then fold in the whip obtained from cream. Let stand
one and one-half hours, and serve in glasses.
IGBS, lOB CBEAMS, SXa 4t9
Caf4 Frapp6
White 1 egg % ^'^P ground coffee
% cup cold water 4 cups boiling water
1 cup sugar
Beat white of ^gg slightly, add cold water, and mix with
coffee ; turn into scalded coffee-pot, add boiling water, and
let boil one minute ; place on back of range ten minutes ;
strain, add sugar, cool, and freeze same as Pineapple
Frappe. Serve in frappe glasses, with whipped cream,
sweetened and flavored.
Cranberry Prapp^
1 quart cranberries 2 cups sugar
2 cups water Juice 2 lemons
Cook cranberries and water eight minutes ; then force
through a sieve. Add sugar and lemon juice, and freeze
to a mush, using equal parts of ice and salt.
Grape Frapp^
4 cups water 2 cups grape juice
2 cups sugar % cup orange juice
^ cup lemon juice
Prepare and freeze same as Pineapple Frapp^.
Pomona Prapp^
ly^ cups sugar 1 quart sweet cider
4 cups water 2 cups orange juice
^ cup lemon juice
Make a syrup by boiling sugar and water twenty minutes.
Add cider, orange juice, and lemon juice. Cool, strain, and
freeze to a mush.
Clam Prapp^
20 clams }4 cup cold water
Wash clams thoroughly, changing water several times ;
put in stewpan with cold water, cover closely, and steam
until shells open. Strain the liquor, cool, and freeze to »
mnsh.
440 BOSTON COOKING-SCHOOL COOK BOOK
Frozen Cranberries
4 cups cranberries 2^^ cups sugar
1}^ cups boiling water
Pick over and wash cranberries, add water and sugar,
and cook ten minutes, skimming during the cooking. Rub
through a sieve, cool, and pour into one-pound baking-
powder boxes. Pack in salt and ice, using equal parts, and
let stand four hours. If there is not sufficient mixture to
fill two boxes, add water to make up the desired quantity.
Serve as a substitute for cranberry sauce or jelly.
Frozen Apricots
1 can apricots 1)^ cups sugar
Water
Drain apricots, and cut in small pieces. To the syrup
add enough water to make four cups, and cook with sugar
five minutes ; strain, add apricots, cool, and freeze. Peaches
may be used instead of apricots. To make a richer dessert,
add the whip from two cups cream when frozen to a mush,
and continue freezing.
Pineapple Cream
2 cups water 1 can grated pineapple
1 cup sugar ' 2 cups cream
Make syrup by boiling sugar and water fifteen minutes ;
strain, cool, add pineapple, and freeze to a mush. Fold
in whip from cream; let stand thirty minutes before serving.
Serve in frappe glasses and garnish with candied pineapple.
Cardinal Punch
4 cups water )4 cup lemon juice
2 cups sugar ii cup brandy
% cup orange juice >£ cup Cura^oa
J^ cup tea infusion
Make syrup as for Lemon Ice, add fruit juice and tea,
freeze to a mush ; add strong liquors and continue freezing
Serve in frapp^ glasses.
ICES, ICE CREAMS, ETC. 4^11
Puncli Hollahdaise
4 cups water Rind one lemon
1)^ cups sugar 1 can grated pineapple
^ cup lemon juice ^ cup brandy
2 tablespoons gin
Cook sugar, water, and lemon rind fifteen minutes, add
lemon juice and pineapple, cool, strain, freeze to a mush, add
strong liquors, and continue freezing. Serve in frappe glasses
on a plate covered with a doily.
Victoria Punch
S}^ cups water Grated rind two oranges
2 cups sugar 1 cup angelica wine
^ cup lemon juice 1 cup cider
)^ cup orange juice l^ tablespoons gin
Prepare same as Cardinal Punch ; strain before freezing, to
remove orange rind.
Lenox Punch
2 cups water 1 cup orange juice
^ cup sugar ^ cup lemon juice
% tumbler currant jelly 2 bottles ginger ale
Ice )^ cup brandy
Make a syrup by boiling sugar and water fifteen minutes.
Add jelly, and, as soon as dissolved, add a piece of ice to
cool mixture ; then add fruit juices, ale, and brandy. Color
red, freeze to a mush, serve in glasses, and insert in each
glass a small sprig of holly with berries.
German Punch
2 cups water 1 cup sugar
1^ cups tomatoes 3 tablespoons lemon
3 apples, cored, pared, and juice
chopped Piece ginger root
3 tablespoons Maraschino
Mix ingredients, except cordial, and cook thirty-five min-
utes. Rub through a sieve, add Maraschino, and freeze to a
mush.
442 BOSTON COOKING-SCHOOL COOK BOOK
Ziondon Sherbet
2 cups sugar 3 tablespoons lemon juice
2 cups water 1 cup fruit syrup
y^ cup seeded and finely cut ^ grated nutmeg
raisins ^ cup port wine
^ cup orange juice Whites 3 eggs
Make syrup by boiling water and sugar ten minutes ; pouf
over raisins, cool, and add fruit syrup and nutmeg ; freeze
to a mush, then add wine and whites of eggs beaten stiff, and
continue freezing. Serve in glasses. Fruit syrup may be
used which has been left from canned peaches, pears, or
strawberries.
Roman Punch
4 cups water >^ cup orange Juice
2 cups sugar )4 ^^P *®^ infusion
^ cup lemon juice }^ cup rum
Prepare and freeze same as Cardinal Punch.
Coup Sioilienne
1 shredded pineapple 2 tablespoons Maraschino
3 oranges (pulp) 1 tablespoon lemon juice
3 bananas sliced Few grains salt
Powdered sugar
Mix ingredients, sweeten to taste, and chill. Serve in
champagne glasses having glasses two-thirds full. Cover
fruit to fill glasses with Strawberry Ice II. and garnish with
strawberries and angelica.
Coup a I'Ananas
Cut canned sliced pineapple in pieces, pour over pineapple
syrup to which is added Orange Curaqoa, allowing one-half
as much syrup as fruit, cover and let stand one hour. Fill
champagne glasses one-third full, add vanilla ice cream to
fill glasses, and garnish with candied cherries and candied
pineapple cut in pieces.
Vanilla Ice Cream I (Philadelphia)
1 quart thin cream ^ cup sugar
13^ tablespoons yanill*
Mix ingredientoy and freeze.
) 4i
Coup Sicilienne. Coup a l' Ananas. — Page
Coffee Ice Cream served in half of Cantaloupe. — Pa^e 445.
Vanilla Ice Cream served in half of Cantaloupe with
Fruit Garnish. — Page
L _.
BoAiBE Glaceb. ~ I 'age ^52.
Junket Ice Cheam witu Peaches. — Fage 448.
ICES, lOB CREAMS, ETC. 443
Vanilla Ice Cream II
2 cnps scalded milk 1 egg
1 tablespoon flour }{ teaspoon salt
1 cup sugar 1 quart thin cream
2 tablespoons vanilla
Mix flour, sugar, and salt, add egg slightly beaten, and
milk gradually ; cook over hot water twenty minutes, stirring
constantly at first ; should custard have curdled appearance,
it will disappear in freezing. When cool, add cream and
flavoring ; strain and freeze.
Chocolate Sauce I
(To be served with Vanilla Ice Cream)
1)4 cups water 1 tablespoon arrowroot
}4 cup sugar ^ cup cold water
6 tablespoons grated chocolate Few grains salt
}^ teaspoon vanilla
Boil water and sugar five minutes. Mix chocolate with
arrowroot to which water has been added. Combine mix-
tures, add salt, and boil three minutes. Flavor with vanilla,
and serve hot.
Chocolate Sauce II
1 square unsweetened chocolate 1 tablespoon butter
1 cup sugar ^ cup boiling water
^ teaspoon vanilla
Melt chocolate ; add butter, and pour on gradually water.
Bring to boiling-point, add sugar, and let boil five minutes,
cool slightly, and add vanilla.
Coffee Sauce
(To be served with Vanilla Ice Cream)
1)4 cups milk 3^ cup sugar
^ cup ground coffee ^ tablespoon arrowroot
Few grains salt
Scald milk with coffee, and let stand twenty minutes. Mix
remaining ingredients, and pour on gradually the hot infu-
sion which has been strained. Cook five minutes, and serve
hot,
444 BOSTON COOKING-SCHOOL COOK BOOK
Vanilla Ice Cream Croquettes
Shape Vanilla Ice Cream in individual moulds, roll in
macaroon dust made by pounding and sifting dry macaroons.
Chocolate Ice Cream I
1 quart thin cream !}{ squares unsweetened chocolate or
1 cup sugar 3^ cup prepared cocoa
Few grains salt 1 tablespoon vanilla
Melt chocolate, and dilute with hot water to pour easily,
add to cream; then add sugar, salt, and flavoring, and
freeze.
Chocolate Ice Cream II
Use recipe for Vanilla Ice Cream II. Melt two squares
Baker's chocolate, by placing in a small saucepan set in a
larger saucepan of boiling water, and pour hot custard slowly
on chocolate ; then cool before adding cream.
Stra"wrberry Ice Cream I
8 pints thin cream 2 cups sugar
2 boxes berries Few grains salt
Wash and hull berries, sprinkle with sugar, cover, and let
stand two hours. Mash, and squeeze through cheese-cloth ;
then add salt. Freeze cream to the consistency of a mush,
add gradually fruit juice, and finish freezing. Rich Jersey
milk may be substituted for cream.
Strawberry Ice Cream II
8 pints thin cream 1^ cups sugar
2 boxes strawberries 2 cups milk
1^ tablespoons arrowroot
Wash and hull berries, sprinkle with sugar, let stand
one hour, mash, and rub through strainer. Scald one
and one-half cups milk; dilute arrowroot with remaining
milk, add to hot milk, and cook ten minutes in double
boiler; cool, add cream-, freeze to a mush, add fruit, and
finish freezing.
ICES, ICE CREAMS, ETC. 445
Orange Ice Cream
1 e-up heavy cream 2 cups orange juice
1 cup thill cream Sugar
Add cream slowly to orange juice, sweeten to taste, and
freeze. Serve with canned strawberries or fresh fruit
mashed and sweetened.
Pineapple Ice Cream
3 pints cream % cup sugar
1 can grated pineapple
Add pineapple to cream, let stand thirty minutes ; strain,
add sugar, and freeze.
Coffee Ice Cream
1 quart cream 1^ cups sugar
\%_ cups milk y^ teaspoon salt
3^ cup Mocha coffee Yolks 4 eggs
Scald milk with coffee, add one cup sugar ; mix egg yolks
slightly beaten with one-fourth cup sugar, and salt; combine
mixtures, cook over hot water until thickened, add one cup
cream, and let stand on back of range twenty-five minutes ;
cool, add remaining cream, and strain through double cheese-
cloth ; freeze. Coffee Ice Cream may be served with Maras*
chino cherries or in halves of cantaloupes.
Caramel Ice Cream
1 quart cream 1 ^gg
2 cups milk 1 tablespoon flour
IK ^^PS sugar % teaspoon salt
\y^ tablespoons vanilla
Prepare same as Vanilla Ice Cream II, using one-half
sugar in custard ; remaining half caramelize, and add slowly
to hot custard. See Caramelization of Sugar, page 586.
Burnt Almond Ice Cream
It is made same as Caramel Ice Cream, with the additioo
of one cup finely chopped blanched almonds.
446 BOSTON COOKING-SCHOOL COOK BOOK
Brown Bread Ice Cream
3 pints cream ^ cup sugar
IX cups dried brown % teaspoon salt
bread crumbs
Soak crumbs in one quart cream, let stand fifteen minutes,
rub through sieve, add sugar, salt, and remaining cream;
then freeze.
Bisque Ice Cream
Make custard as for VanilUa Ice Cream II, add one quart
cream, one tablespoon vanilla, and one cup hickory nut or
English walnut meats finely chopped.
Burnt Walnut Bisque
2 cups scalded milk % cup chopped walnut meats
Yolks 3 eggs 1 cup heavy cream
1 cup sugar % tablespoon vanilla
Few grains salt
Make custard of milk, eggs, one-third of the sugar, and
salt. Caramelize remaining sugar, add nut meats, and turn
into a slightly buttered pan. Cool, pound, and pass through
a puree strainer. Add to custard, cool, then add one cup
heavy cream, beaten until stiff, and vanilla. Freeze and
mould.
Praline Ice Cream
8 pints cream 1 cup Jordan almonds
\% cups sugar ^ teaspoon salt
1 tablespoon vanilla
Blanch almonds cut in pieces crosswise, and bake in a
shallow pan until well browned, shaking pan frequently;
then finely chop. Caramelize one-half of the sugar, and add
slowly to two cups of the cream scalded. As soon as sugar
is melted, add nuts, remaining sugar, and salt. Cool, add
remaining cream, and freeze. A few grains salt is always an
improyemeut to anj ioe cream mixture.
I0B8, lOB CKEAM6, ETC. 447
Macaroon Ice Cream
1 quart cream . % cup sugar
1 cup macaroons 1 tablespoon vanilla
Dry, pound, and measure macaroons ; add to cream, sugar,
and vanilla, then freeze.
Banana Ice Cream
1 quart cream 1)4 tablespoons lemon juice
4 bananas 1 cup sugar
A few grains salt
Remove skins and scrape bananas, then force through
a sieve ; add remaining ingredients ; then freeze.
Ginger Ice Cream
To recipe for Vanilla Ice Cream II, using one-half
quantity vanilla, add one-half cup Canton ginger cut in
small pieces, three tablespoons ginger syrup, and two table-
spoons Sherry wine ; then freeze.
Fistachio Ice Cream
Prepare same as Vanilla Ice Cream II, using for flavoring
one tablespoon vanilla and one teaspoon almond extract;
color with Burnett's Leaf Green.
Pistachio Bisque
To Pistachio Ice Cream add one-half cup each of pounded
macaroons, chopped almonds, and peanuts. Mould, and
serve with or without Claret Sauce.
Fig Ice Cream
3 cups milk 1 lb. figs, finely chopped
1 cup sugar 1)^ cups heavy cream
Yolks 5 eggs Whites 5 eggs
1 teaspoon salt 1 tablespoon vanilla
2 tablespoons brandy
Make custard of yolks of eggs, sugar, and milk ; strain,
add figs, cool, and flavor. Add whites of eggs beaten until
stiff and heavy cream beaten until stiff ; freeze and mould.
448 BOSTON COOKING-SCHOOL COOK BOOK
Junket Ice Cream "otrith Peaches
4 cups lukewarm milk 1 tablespoon cold water
1 cup heavy cream 1 tablespoon vanilla
1)^ cups sugar 1 teaspoon almond extract
3^ teaspoon salt Green Coloring
iy2 Junket Tablets 1 can peaches
Mix first four ingredients, and add junket tablets
dissolved in cold water. Turn into a pudding-dish and
let stand until set. Add flavoring and coloring. Freeze,
mould, and serve garnished with halves of peaches,
filling cavities with halves of blanched almonds. Turn
peaches into a saucepan, add one- third cup sugar, and
cook slowly until syrup is thick. Cool before garnishing
ice cream.
Violet Ice Cream
1 quart cream }{ cup Yvette Cordial
^ cup sugar 1 small bunch violets
Few grains salt Violet coloring
Mix first four ingredients. Remove stems from violets,
and pound violets in a mortar until well macerated, then
strain through cheese-cloth. Add extract to first mixture ;
color, freeze, and mould. Serve garnished with fresh or
eandied violets ; the light purple cultivated violets should be
used and the result will be most gratifying.
Neapolitan or Harlequin Ice Cream
Two kinds of ice cream and an ice moulded in a brick.
Baked Alaska
Whites 6 eggs 2 quart brick of ice cream
6 tablespoons powdered sugar Thin sheet sponge cake
Make meringue of eggs and sugar as in Meringue I,
cover a board with white paper, lay on sponge cake, turn
ice cream on cake (which should extend one-half inch be-
yond cream), cover with meringue, and spread smoothly.
Place on oven grate and brown quickly in hot oven. The
board, paper, cake, and meringue are poor conductors of
ICES, ICE CREAMS, ETC, 449
heat, and prevent the cream from melting. Slip from paper
on ice cream platter.
Pudding Glace
2 cups milk ^ teaspoon salt
% cup raisins 1 quart thin cream
1 cup sugar % cup almonds
1 egg % cup candied pineapple
1 tablespoon flour % cup Canton ginger
3 tablespoons wine
Scald raisins in milk fifteen minutes, strain, make custard
of milk, egg, sugar, flour, and salt ; strain, cool, add pine-
apple, ginger cut in small pieces, nuts finely chopped,
wine, and cream ; then freeze. The raisins should t^e rinsed
and saved for a pudding.
Frozen Pudding I
2% cups milk 1 cup heavy cream
1 cup sugar )^ cup rum
% teaspoonful salt 1 cup candied fruit, cherries, pine-
2 eggs apples, pears, and apricots
Cut fruit in small pieces, and soak two or three hours
in brandy to cover, which prevents fruit from freezing;
make a custard of milk, sugar, salt, and eggs; strain, cool,
add cream and rum, then freeze. Fill a brick mould with
alternate layers of the cream and fruit; pack in salt and
ice and let stand two hours.
Frozen Pudding II
1 quart cream 3^ cup rum
% cup sugar 1 cup candied fruit
8 lady fingers
Cut fruit in pieces, and soak several hours in brandy to
cover. Mix cream, sugar, and rum, then freeze. Line a
two-quart melon mould with lady fingers, crust side down ;
fill with alternate layers of the cream and fruit, cover, pack
in salt and ice, and let stand two hours. Brandied peaches
cut in pieces, with some of their syrup added, greatly
improve the pudding.
S9
460 BOSTON OOOKING-SOHOOL COOK BOOK
Frozen Tom and Jerry
2 cups milk )^ teaspoon salt
% cup sugar 2% cups cream
Yolks 6 eggs 2 tablespoons rum
1 tablespoon brandy
Make a custard of first four ingredients ; strain, cool, add
cream, and freeze to a mush. Add rum and brandy, and
finish the freezing.
University Pudding
Prepare same as Frozen Tom and Jerry. Freeze to a mush,
add one cup mixed fruit which has been soaked in brandy
to cover for twelve hours, using glace cherries, Sultana
raisins, sliced citron, and candied pineapple; then finish
freezing. Serve in small beer jugs, and garnish with cream,
whipped, sweetened, and flavored.
Covington Cream
% cup sugar i^ cup rum
}4 cup Formosa tea infusion 1 quart cream
Mix ingredients, and freeze to a mush. Serve in frapp^
glasses.
Delmonico Ice Cream with Angel Food
2 cups milk ^ teaspoon salt
% cup sugar 2% cups thin cream
Yolks 7 eggs 1 tablespoon vanilla
1 teaspoon lemon
Make custard of milk, sugar, eggs, and salt; cool, strain,
and flavor ; whip cream, remove whip ; there should be two
quarts; add to custard, and freeze. Serve plain or with
Angel Food.
Angel Food
Whites 3 eggs 1 quart cream whip
% cup powdered sugar 1% teaspoons vanilla
Beat eggs until stiff, fold in sugar, cream whip, and
flavoring; line a mould with Delmonico Ice Cream, fill with
the mixture, cover, pack in salt and ice, and let stand ty^o
honrfi.
lOES, lOE CKEAMS, ETC. 451
Manhattan Pudding
\y^ cups orange juice 1 pint heavy cream
1^ cup lemon juice }4 cup powdered sugar
Sugar % tablespoon vanilla
% cup chopped walnut meats
Mix fruit juices and sweeten to taste. Turn mixture in
brick moald. Whip cream, and add sugar, vanilla, and nut
meats ; pour over the first mixture to overflow mould ; cover
with buttered paper, fit on cover, pack in salt and ice, and
let stand three hours.
Sultana Roll with Claret Sauce
Line one-pound baking-powder boxes with Pistachio Ice
Cream ; sprinkle with Sultana raisins which have been soaked
one hour in brandy ; fill centres with Vanilla Ice Cream or
whipped cream, sweetened, and flavored with vanilla ; cover
with Pistachio Ice Cream; pack in salt and ice, and let
stand one and one-half hours.
Claret Sauce
1 cup sugar ^ cup water
% cup claret
Boil sugar and water eight minutes; cool slightly, and
add claret.
Angel Parfait *
* . 1 cup sugar Whites 3 e%^
% cup water 1 pint heavy cream
1 tablespoon vanilla
Boil sugar and water until syrup will thread when dropped
from tip of spoon. Pour slowly on the beaten whites of
eggs, and continue the beating until mixture is cool. Add
cream beaten until stiff, and vanilla ; then freeze.
Caf^ Parfait
1 cup milk % teaspoon salt
^i cup Mocha cofEe* 1 cup sugar
Yolks 3 eggs 3 cups thin cream
Scald milk with coffee, and add one-half the sngar ; witlK
out ■traiaingf use this mixture for makinf oufttard, with
452 BOSTON COOKING-SCHOOL COOK BOOK
eggs, salt, and remainiDg sugar ; add one cup cream and let
stand thirty minutes; cool, strain through double cheese-
cloth, add remaining cream, and freeze. Line a mould, fill
with Italian Meringue, cover, pack in salt and ice, using
two parts crushed ice to one part rock salt, and let stand
three hours.
Italian Meringue
% cup sugar Whites 3 eggs
y^ cup water 1 cup thin cream
1 tablespoon gelatine or %. tablespoon vanilla
^ teaspoon granulated gelatine
Make syrup by boiling sugar and water ; pour slowly on
beaten whites of eggs, and ccntinue beating. Place in pan
of ice-water, and beat until cold; dissolve gelatine in small
quantity boiling water; strain into mixture; whip cream,
fold in whip, and flavor.
Bombe Glaci^e
Line a mould with sherbet or water ice; fill with ice
cream or thin Charlotte Russe mixture ; cover, pack in salt
and ice, and let stand two hours. The mould may be lined
with ice cream. Pomegranate or Raspberry Ice and Vanilla
or Macaroon Ice Cream make a good combination.
* IToisette Bomb
Strawberry Ice I ^ cup hot caramel syrup
% cup sugar Yolks 4 eggs
% cup chopped blanched IX cups heavy cream
filberts 3^ tablespoon vanilla
Few grains salt
Caramelize sugar, add nut meats, turn into a buttered
pan, cool, then pound in mortar and put through a puree
strainer. Beat egg yolks until thick, add gradually caramel
syrup, and cook in double boiler until mixture thickens ;
then beat until cold. Fold in cream beaten until stiff. Then
add prepared nut meats, vanilla, and salt. Line melon
mould with ice, turn in mixture, pack in salt and ice, and
let stand three hours.
ICES, ICE CREAMS, ETC. 45S
Nesselrode Pudding
8 caps milk }^ teaspoon salt
\% cups sugar 1 pint thin cream •
Yolks 5 eggs 3€ cup pineapple syrup '
\%. cops prepared French chestnuts
Make custard of first four ingredients, strain, cool, add
cream, pineapple syrup, and chestnuts; then freeze. To
prepare chestnuts, shell, cook in boiling water until soft,
and force through a strainer. Line a two-quart melon mould
with part of mixture ; to remainder add one-half cup candied
fruit cut in small pieces, one-quarter cup Sultana raisins,
and eight chestnuts broken in pieces, first soaked several
hours in Maraschino syrup. Fill mould, cover, pack in salt
and ice, and let stand two hours. Serve with whipped
cream, sweetened and flavored with Maraschino syrup.
Pistachio Fruit Ice Cream
3 cups milk 1)^ cups chestnut puree
1)^ cups sugar 1 teaspoon almond extract
Yolks 5 eggs 1 tablespoon vanilla
% teaspoon salt ^ cup glace fruits
1 pint heavy cream Maraschino
Green coloring
Make a custard of first four Ingredients, strain, cool ; add
cream, chestnut puree, flavoring, and glace fruit cut in pieces
and previously soaked in Maraschino three hours. Color
with leaf green; freeze, mould, pack in salt and ice, and
let stand two hours. Serve with
Fruit Sauce. Drain syrup from a pint jar of canned
strawberry, raspberry, or pineapple, heat to boiling-point,
thicken slightly with arrowroot, and color with fruit red.
Nougat Ice Cream
3 cups milk Whites 5 eggs
1 cup sugar y^ cup, each, pistachio, filbert, Eng-
Yolks 5 eggs lish walnut, and iilmond meats
1 teaspoon salt 1 teaspoon almond extract
\y^ cups heavy cream 1 tablespoon vanilla
Make a custard of first four ingredients, strain, and cool.
Add i^i^avy cream beaten uutil stiff, whites of eggs beaten
454 BOSTON COOKENQ-SCHOOL COOK BOOK
until stiff, nut meats finely chopped, and flavoring; then
freeze.
Orange Pekoe Ice Cream
I 2 cups milk Yolks 4 eggs
3 tablespoons Orange Pekoe tea )^ teaspoon salt
1}4 cups sugar Grated rind 1 orange
1 pint heavy cream
Scald milk to which tea had been added, and let stand
five minutes. Add sugar, and Qgg yoll^s slightly beaten, and
cook until mixture thickens. Strain, add remaining ingre-
dients, freeze, and mould. Serve garnished with Candied
Orange Peel (p. 547).
Orange Delicious
2 cups sugar 1 cup cream
1 cup water Yolks two eggs
2 cups orange juice 1 cup heavy cream
J^ cup shredded candied orange peel
Boil sugar and water eight minutes, then add orange juice.
Scald cream, add yolks of eggs, and cook over hot water
until mixture thickens. Cool, add to first mixture with
heavy cream beaten stiff. Freeze ; when nearly frozen, add
orange peel. Line a melon mould with Orange Ice, fill with
Orange Delicious, pack in salt and ice, and let stand one
and one-half hours.
' Strawberry Mousse
1 quart thin cream }^ box gelatine (scant) or
1 box strawberries 1}^ tablespoons granulated gelatine
1 cup sugar 2 tablespoons cold water
3 tablespoons hot water
"Wash and hull berries, sprinkle with sugar, and let stand
one hour; mash, and rub through a fine sieve; add gelatine
soaked in cold and dissolved in boiling water. Set in pan
of ice-water and stir until it begins to thicken ; then fold in
whip from cream, put in mould, cover, pack in salt and ice,
and let stand four hours. Raspberries may be used in place
of strawberries.
Coffee Mousse
Make same as Strawberry Mousse, using one cup boiled
coffee in place of fruit juice.
lOES, ICE CKEAMS, ETO. 455
Pineapple Mousse
1 tablespoon granulated gelatine 2 tablespoons lemon juice
^ cup cold water 1 cup sugar
1 cup pineapple syrup 1 quart cream
Heat one can pineapple, and drain. To one cup of the
syrup, add gelatine soaked in cold water, lemon juice, and*"
sugar. Strain and cool. As mixture thiickens, fold in the
whip from cream. Mould, pack in salt and ice, and let
stand four hours.
Chocolate Mousse
2 squares unsweetened chocolate 3 tablespoons boiling water
% cup powdered sugar ^ cup sugar
1 cup cream 1 teaspoon vanilla
^ tablespoon granulated gelatine 1 quart cream
Melt chocolate, add powdered sugar, and gradually one
cup cream. Stir over fire until boiling-point is reached, then
add gelatine dissolved in boiling water, sugar, and vanilla.
Strain mixture into a bowl, set in a pan of ice-water, stir
constantly until mixture thickens, then fold in the whip from
remaining cream. Mould, pack in salt and ice, and let
stand four hours.
Maple Farfait
4 eggs 1 cup hot maple syrup
1 pint thick cream
Beat eggs slightly, and pour on slowly maple syrup. Cook
until mixture thickens, cool, and add cream beaten until stiff.
Mould, pack in salt and ice, and let stand three hours.
Mousse Marron
1 quart vanilla ice cream 1 teaspoon granulated gelatine
1^ cup sugar \% cups prepared French chestnuts
yi cup water 1 pint cream
Whites two eggs % tablespoon vanilla
Cook sugar and water five minutes, pour on to beaten
whites of eggs, dissolve gelatine in one and one-half table-
spoons boiling water, and add to first mixture. Set in a pan
of ice- water, and stir until cold ; add chestnuts, and fold in
whip from cream and yanilU. Line a mould with ice cream,
456 BOSTON COOKING-SCHOOL COOK BOOK
and fill with mixture ; cover, pack in salt and ice, and let
stand three hours.
Cardinal Mousse, "with Iced Maderia Sauce
Line a mould with Pomegranate Ice ; fill with Italian
Meringue made of three-fourths cup sugar, one-third cup
hot water, whites two eggs, and one and one-half teaspoons
granulated gelatine dissolved in two tablespoons boiling
water. Beat until cold^ and fold in whip from two cups
cream ; flavor with one teaspoon vanilla, cover, pack in salt
and ice, and let stand three hours.
Iced Madeira Sauce
3>^ cup orange juice % cup sugar
2 tablespoons lemon juice 1 cup boiling water
% cup Madeira wine Whites 2 eggs
Freeze fruit juice and wine ; boil sugar and water, pour on
slowly to beaten whites of eggs, set in pan of salted ice-water,
and stir until cold. Add to frozen mixture.
Cocoanut Naples, Sauterne Sauce
Shape vanilla ice cream in individual moulds, and roll in
shredded cocoanut ; serve with
Sauterne Sauce
1 cup sugar 4 tablespoons Sauterne
y^ cup water Green coloring
Make same as Claret Sauce, and color with leaf green.
Ice k la Margot
Serve vanilla ice cream in champagne glasses. Cover ice
cream with whipped cream, sweetened, flavored with pistachio,
and tinted very light green. Garnish with pistachio nuts or
Malaga grapes cut in halves.
Coup auz Marrons
Break marron glace in pieces, flavor with rum, cover, and
let stand one hour. Put in champagne glasses, allowing one
and one-half marrons to each glass, cover with vanilla ice
ICES, ICE CREAMS, ETC. 457
cream, and garnish with whipped cream, sweetened and
flavored with vanilla, and candied rose leaves.
Plombiere Glac^
Cover the bottom of small paper cases with vanilla ice
cream, sprinkle ice cream with marron glace broken in .pieces,
arrange lady fingers at equal distances, and allow them to
extend one inch above cases. Pile whipped cream, sweetened
and flavored, in the centre and garnish with marron glace
and candied violets or glace cherries.
Demi-glace aux Fraises
Line a brick mould with Vanilla Ice Cream, put in layer of
lady fingers, and fill the centre with preserved strawberries
or large fresh fruit cut in halves ; cover with ice cream, pack
in salt and ice, and let stand one hour. For ice cream, make
custard of two and one-half cups milk, yolks four eggs, one
cup sugar, and one-fourth teaspoon salt ; strain, cool, add
one cup heavy cream and one tablespoon vanilla; then
freeze.
Mazarine
Bake Brioche in a Charlotte Eusse mould or individual
tins, cool, cut a slice from top of cake or cakes, and remove
centre or centres, leaving a wall or walls one-half inch thick.
Fill with rich Vanilla Ice Cream, invert on serving dish,
and pour over
Apricot Marmalade. Drain one can apricots and force
the fruit through a strainer. Cook syrup until suflSciently
reduced to add to fruit, and make of consistency of mar-
malade. Add a few drops lemon juice and sugar if neces-
sary. Decorate top with halves of apricots, glace cherries,
and whipped cream.
Flowering Ice Cream
Line two and one-half inch flower-pots with paraffine paper.
Fill with ice cream, cover cream with grated vanilla chocolate
to represent earth, and insert a flower in each.
458 BOSTON COOKING-SCHOOL COOK BOOK
Concord Cream
1 pint cream Lemon or fresh lime juice
1)^ cups grape jnice y^ cup heavy cream
y^ cup sugar Pistachio nuts, finely chopped
Mix cream, grape juice, and sugar. Add lemon or lime
juice to taste. Freeze, and serve in gldsses. Garnish with
heavy cream beaten until stiff, sweetened, and flavored.
Sprinkle cream with nuts.
German Ice Cream
Mix one and one- fourth cups sugar, one tablespoon flour,
and one-fourth teaspoon salt. Add two eggs slightly beaten
and two cups scalded milk. Cook over hot water until mix-
ture thickens, then add two squares melted chocolate, and
cool. Add three cups cream and one tablespoon vanilla.
Strain and freeze. Just before serving add three cups
zweiback dried and broken in small pieces.
Frozen Grange SouS16
\% cups orange juice 1)^ teaspoons granulated gelatine
\y^ cups sugar 3 tablespoons boiling water
2 tablespoons lemon juice 2% cups cream
Yolks 5 eggs Candied orange peel
Pistachio nuts
Mix fruit juice, sugar, and yolks of eggs. Cook over
boiling water until mixture thickens ; then add gelatine dis-
solved in boiling water. Cool, freeze to a mush, add whip
from cream, and continue freezing. Mould, and serve gar-
nished with candied orange peel and pistachio nuts.
Biscuit Tortoni in Boxes
1 cup dried macaroons, % cup sugar
finely crushed y^ cup sherry
2 cups thin cream 1 pint heavy cream
Soak macaroons in thin cream one hour, add sugar, wine,
and freeze to a mush ; then add heavy cream beaten stiff.
Mould, pack in salt and ice, and let stand two hours.
Trim lady fingers, arrange on plate in form of box.
Keep in place with ribbon oue-ha>lf inch wide^ and fasten at
lOHS, ICE CREAMS, BTO. 459
one corner by tying ribbon in a bow. Garnish opposite
corner with flowers of same color as ribbon. Remove ice
cream from brick, cut a slice three-fourths inch thick, and
place it in box.
Frozen Soufilfe Glace
4 eggs 1 tablespoon lemon juice
Grated rind 1 lemon % cup Madeira wine
% cup sugar Few grains salt
% cup heavy cream
Beat yolks of eggs slightly ; add lemon juice, grated rind,
wine, sugar, and salt; cook until mixture thickens, stirring
constantly. Add whites of eggs beaten stiff, and when well
mixed, set in a pan of ice-water to cool, stirring occasionally.
Beat cream until stiff, and add. Fill small paper cases with
mixture, cover with macaroon dust, and set in a tin mould
with tight-fitting cover. Pack mould in salt and ice, and let
stand two hours.
Frozen Plum Pudding
2 cups milk 1% cups cream
1 cup sugar ^ cup candied fruit
Yolks 6 eggs %. cnp almonds, blanched
)/^ teaspoon salt and chopped
^ cup sherry y^ cup Sultana raisins
% cup pounded macaroons
Make custard of milk, one-half the sugar, egg yolks, and
salt. Caramelize the remaining sugar and add. Strain,
cool, add remaining ingredients, freeze, and mould. If a
baked ice cream is desired, use whites of eggs for meringue,
Baked Alaska (see p. 448).
Frozen Charlotte Glac^
Mould ice cream in brick form or one-half pound baking-
powder boxes. Remove from mould or moulds, and surround
with lady fingers, trimmed to come to top of cream. Cover
top with whipped cream, sweetened and flavored, and pipe
cream between lady fingers. Baking-powder boxes are used
when indiyidoal Bexrio® ui dtteired, the cream being cut ia
hftlvea crostswiee.
460 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XXVII
PASTRY
PASTRY cannot be easily excluded from the menu of
the New Englander. Who can dream of a Tha,nks-
giving dinner without a pie! The last decade has done
much to remove pies from the daily bill of fare, and in
their place are found delicate puddings and seasonable
fruits.
If pastry is to be served, have it of the best, — light, flaky,
and tender.
To pastry belongs, 1st, Puff Paste ; 2d, Plain Paste.
Puff paste, which to many seems so difficult of preparation,
is rarely attempted by any except professionals. As a mat-
ter of fact, one who has never handled a rolling-pin is less
liable to fail, under the guidance of a good teacher, than an
old cook, who finds it difficult to overcome the bad habit of
using too much force in rolling. It is necessary to work
rapidly and with a light touch. A cold room is of great
advantage.
For making pastry, pastry flour and the best shortenings,
thoroughly chilled, are essential. Its lightness depends on
the amount of air enclosed and expansion of that air in bak-
ing. The flakiness depends upon kind and amount of
shortening used. Lard makes more tender crust than but-
ter, but lacks . flavor which butter gives. Puff paste is
usually shortened with butter, though some chefs prefer
beef suet. Eggs and ice were formerly used, but are not
essentials.
Butter should be washed if pastry is to be of the best, so
as to remove salt and buttermilk, thus making it of a waxy
consistency, easy to handle.
Utensils and Materials for the Making of Puff Paste.
PageNet.
Calve Tarts. — Page 47 9.
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Patties garnished with pastry rings and parsley. — Fage 4^i
English Meat Pie. — Page
PASTEY 461
Rules for Washing Butter. Scald and chill an earthen
bowl. Heat palms of hands in hot water, and chill in cold
water. By following these directions, butter will not adhere
to bowl nor hands. Wash butter in bowl by squeezing with
hands until soft and waxy, placing bowl under a cold-water
faucet and allowing water to run. A small amount of butter
may be washed by using a wooden spoon in place of the
hands.
For rolling paste, use a smooth wooden board, and wooden
rolling-pin with handles.
Puff paste should be used for vol-au- vents, patties, ris-
soles, bouchees, cheese straws, tarts, etc. It may be used
for rims and upper crusts of pies, but never for lower crusts.
Plain paste may be used where pastry is needed, except for
vol-au-vents and patties.
Puff Paste
1 pound butter 1 pound pastry floar or 14 ozs. bread flour
Cold water
Wash the butter, pat and fold until no water flies. Re-
serve two tablespoons of butter, and shape remainder into a
circular piece one-half inch thick, and put on floured board.
Work two tablespoons of butter into flour with the tips of
fingers of the right hand. Moisten to a dough with cold
water, turn on slightly floured board, and knead five minutes.
Cover with towel, and let stand five minutes.
Pat and roll one-fourth inch thick, keeping paste a little
wider than long, and corners square. If this cannot be ac-
complished with rolling-pin, draw into shape with fingers.
Place butter on centre of lower half of paste. Cover butter
by folding upper half of paste over it. Press edges firmly,
to enclose as much air as possible.
Fold right side of paste over enclosed butter, the left side
under enclosed butter. Turn paste half-way round, cover,
and let stand five minutes. Pat, and roll one-fourth inch
thick, having paste longer than wide, lifting often to prevent
paste from sticking, and dredging board slightly with flour
when necessary. Fold from ends towards centre, making
three layers. Cover, and let stand five minutes. Repeat
462 BOSTON COOKING-SOHOOL COOK BOOK
twice, turning paste half-way round each time before rolling.
After fourth rolling, fold from ends to centre, and double,
making four layers. Put in cold place to chill ; if outside
temperature is not sufficiently cold, fold paste in a towel, put
in a dripping-pan, and place between dripping pans of crushed
ice. If paste is to be kept for several days, wrap in a nap-
kin, put in tin pail and cover tightly, then put in cold place *,
if in ice box, do not allow pail to come in direct contact with
ice.
To Bake Pufif Paste
Baking of puff paste requires as much care and judgment
as making. After shaping, chill thoroughly before baking.
Puff paste requires hot oven, greatest heat coming from the
bottom, that the paste may properly rise. While rising it is
often necessary to decrease the heat by lifting covers or
opening the check to stove. Turn frequently, that it may
rise evenly. When it has risen its full height, slip a pan
under the sheet on which paste is baking to prevent burning
on the bottom. Puff paste should be baked on a tin sheet
covered with a double thickness of brown paper, or dripping-
pan may be used, lined with brown paper. The temperature
for baking of patties should be about the same as for raised
biscuit ; vol-au-vents require less heat, and are covered for
first half -hour to prevent scorching on top.
Patty SheUB
Roll puff paste one-quarter inch thick, shape with a patty
cutter, first dipped in flour ; remove centres from one-half
the rounds with smaller cutter. Brush over with cold water
the larger pieces near the edge, and fit on rings, pressing
lightly. Place in towel between pans of crushed ice, and
chill until paste is stiff; if cold weather, chill out of doors.
Place on iron or tin sheet covered with brown paper, and
bake twenty-five minutes in hot oven. The shells should rise
their full height and begin to brown in twelve to fifteen min-
utes ; continue browning, and finish baking in twenty-five
minutes. Pieces cut from centre of rings of patties may be
baked and used for patty coTers, or put together, rolled, and
PAStKT 46S
cut for unders. Trimmings from puff paste should be care-
fully laid on top of each other, patted, and rolled out.
Vol-au-vents
Roll puff paste one-third inch thick, mark an oval on past*
with cutter or mould, and cut out with sharp knife, first
dipped in flour. Brush over near the edge with cold water,
*put on a rim three-fourths inch wide, press lightly, chill, and
bake. Vol-au-vents require for baking forty-five minutes to
one hour. During the first half-hour they should be covered,
watched carefully, and frequently turned. The paste cut
from centre of rim should be rolled one-quarter inch thick,
shaped same size as before rolling, chilled, baked, and used
for cover to the Vol- au- vent.
Quick Puff Paste
1 cup bread flour Cold water
1 tablespoon lard . % cup butter
Work lard into flour, first using knife then tips of fingers.
Moisten to a dough with C9ld water, pat, and roll out same
as Puff Paste. Dot paste with small pieces of butter, using
one-third the quantity. Dredge with flour, fold from ends
toward centre, then double, making four layers. Pat, and
roll out. Repeat until butter is used. Roll, shape, chill, and
bake in a hot oven.
Plain Paste
1% cups flour 1^ cup butter
^ cup lard % teaspoon salt
Cold water
Wash butter, pat, and form in circular piece. Add salt
to flour, and work in lard with tips of fingers or case knife.
Moisten to dough with cold water ; ice-water is not an essen-
tial, but is desirable in summer. Toss on board dredged
sparingly with flour, pat, and roll out ; fold in butter as for
puff paste, pat, and roll out. Fold so as to make three lay-
ers, turn half-way round, pat, and roll out; repeat. The
pastry may be used at once ; if not, fold in cheese-cloth, put
in ooTered tin, and keep in cold place, but never in direot
464 BOSTON COOKING-SCHOOL COOK BOOK
contact with ice. Plain paste requires a moderate oven.
This is superior paste-
Chopped Paste
2 cups flour y^ cup butter
2 tablespoons lard % teaspoon salt
Cold water
Wash butter. Mix salt with flour, put in chopping tray,*
add lard and butter, and chop until well mixed. Moisten to
a dough with cold water. Toss on floured cloth (Magic
Cover) , pat, and ioll out. Fold so as to make three layers,
turn half-way round, pat, and roll out ; repeat. Should the
butter be too hard, it will not mix readily with the flour, in
which case the result will be a tough crust. Omit lard, and
use all butter, if preferred.
Quick Paste
\% cups flour 1^ cup lard, crisco, or
% teaspoon salt cottolene
Cold water
Mix salt with flour, cut in shortening with knife. Moisten
to dough with cold water. Toss on floured board, pat, roll
out, and roll up like a jelly roll. Use one-third cup of short-
ening if a richer paste is desired.
Paste with Lard
\% cups flour )^ cup lard
y^ teaspoon salt Cold water
Mix salt with flour. Reserve one and one-fourth table-
spoons lard, work in remainder to flour, using tips of fingers
or a case knife. Moisten to a dough with water. Toss on
a floured board, pat, and roll out. Spread with one table-
spoon reserved lard, dredge with flour, roll up like a jeHy
roll, pat, and roll out ; again roll up. Cut from the end of
roll a piece large enough to line a pie plate. Pat and roll
out, keeping the paste as circular in form as possible. With
care and experience there need be no trimmings. Worked-
over pastry is never as satisfactory. The remaining one-
fourth tablespoon lard is used to dot over upper crust of pie
PASTRY 465
Just before sending to oven; this gives the pie a flaky
appearance. Ice-water has a similar effect. If milk is
brushed over the pie it has a glazed appearance. This
quantity of paste will make one pie with two crusts and a
few puffs, or two pies with one crust where the rim is built
up and fluted.
Entire "Wheat Paste
1 cup fine Entire Wheat Flour 3 tablespoons lard
% cup pastry flour ^ cup butter
1 teaspoon salt Cold water
Make same as Plain Paste. EoU to one-fourth inch in
thickness, cut in finger-shaped pieces, bake, cool, brush over
with slightly beaten white one egg diluted with one teaspoon
cold water, and sprinkle with chopped nut meat seasoned
with salt. Return to oven to slightly brown nut meats.
Serve with salad course.
Quality Paste
2 cups flour % cup butter
^ cup lard Ice water
Put flour in bowl, add lard, and cut it in with knife. When
finely chopped add water to make a very stiff dough, using
as little as possible. Cut the butter into the dough leaving
it in rather coarse pieces. Chill in icebox for several hours
or over night. Place ball of paste on floured cloth, pat and
roll out. Fold so as to make three layers, turn half way
round, pat and roll out. Pat, roll and fold four times, shape
and bake at once in hot oven.
466 BOSTON OOOKINGHSCHOOL GOOK BOOK
CHAPTER XXVin
PIES
PASTE for pies should be one-fourth inch thick and
rolled a little larger than the plate to allow for shrink-
ing. In dividing paste for pies, allow more for upper than
under crusts. Always perforate upper crusts that steam
may escape. Some make a design, others pierce with a
large fork.
Flat rims for pies should be cut in strips three-fourths
inch wide. Under crusts should be brushed with cold water
before putting on rims, and rims slightly fulled, otherwise
they will shrink from edge of plate. The pastry-jagger, a
simple device for cutting paste, makes rims with fluted
edges.
Pies requiring two crusts sometimes have a rim between
the crusts. This is mostly confined to mince pieces, where
there is little danger of juice escaping. Sometimes a rim
is placed over upper crust. Where two pieces of paste
are put together, the under piece should always be brushed
with cold water, the upper piece placed over, and the two
pressed lightly together ; otherwise they will separate during
baking.
When juicy fruit is used for filling pies, some of the
juices are apt to escape during baking. As a precaution,
bind with a strip of cotton cloth wrung out of cold water
and cut one inch wide and long enough to encircle the
plate. Squash, pumpkin, and custard pies are much less
care during baking when bound. Where cooked fruits are
used for filling, it is desirable to bake crusts separately.
This is best accomplished by covering an inverted deep
pie plate with paste and baking for under crust. Prick
with a fork before baking. Slip from platt, And filL For
MBS 467
upper crusts, roll a piece of paste a little larger than the
pie plate, prick, and bake on a tin sheet.
For baking pies, eight-inch perforated tin plates are
used. They may be bought shallow or deep. By the use
of such plates the under crust is well cooked. Pastry
should be thoroughly baked and well browned. Pies re-
quire from thirty-five to forty-five minutes for baking.
Never grease a pie plate ; good pastry greases its own tin.
Slip pies, when slightly cooled, to earthen plates.
Apple Fie I
4 or 5 sour apples }^ teaspoon salt
1^ cup sugar 1 teaspoon butter
^ teaspoon grated nutmeg 1 teaspoon lemon juice
Few gratings lemon rind
Line pie plate with paste. Pare, core, and cut the apples
into eighths, put row around plate one-half inch from edge,
and work towards centre until plate is covered; then pile
on remainder. Mix sugar, nutmeg, salt, lemon juice, and
grated rind, and sprinkle over apples. Dot over with
butter. Wet edges of under crust, cover with upper crust,
and press edges together.
Bake forty to forty-five minutes in moderate oven. A
very good pie may be made without butter, lemon juice, and
grated rind. Cinnamon may be substituted for nutmeg.
Evaporated apples may be used in place of fresh fruit. If
used, they should be soaked over night in cold water.
Apple Fie II
Use same ingredients as for Apple Pie I. Place in small
earthen baking-dish and add hot water to prevent apples
from burning. Cover closely, and bake three hours in very
slow oven, when apples will be a dark red color. Brown
sugar may be used instead of white sugar, a little more
being required. Cool, and bake between two crusts.
Blackberry Fie
Pick over and wash one and one-half cups berries. Stew
until soft with enough water to prevent burning. Add sugar
46S BOSTON COOKING-SCHOOL COOK BOOK
to taste, and one-eighth teaspoon salt. Line plate with
paste, put on a rim, fill with berries (which have been
cooled) ; arrange six strips pastry across the top, cut same
width as rim ; put on an upper rim. Bake thirty minutes in
moderate oven.
Blueberry Pie
2}^ cups berries % cup sugar
Flour % teaspoon salt
Line a deep plate with Plain Paste, fill with berries
slightly dredged with flour; sprinkle with sugar and salt,
cover, and bake forty-five to fifty minutes in a moderate
oven. For sweetening, some prefer to use one-third molas-
ses, the remaining two-thirds to be sugar. Six green grapes
(from which seeds have been removed) cut in small pieces
much improve the flavor, particularly where huckleberries
are used in place of blueberries.
Cranberry Pie
1}4 cups cranberries % cup water
% cup sugar
Put ingredients in saucepan in order given, and cook ten
minutes ; cool, and bake in one crust, with a rim, and strips
across the top.
Currant Pie
1 cup currants ^ cup flour
1 cup sugar 2 egg yolks
2 tablespoons water
Mix flour and sugar, add yolks of eggs slightly beaten
and diluted with water. Wash currants, drain, remove
stems, then measure ; add to first mixture and bake in one
crust; cool, and cover with Meringue I. Cook in slow oven
until delicately browned.
Cream Pie
Bake three crusts on separate pie plates. Put together
witli Cream Filling and dust over with powdered sugar. If
PIES 469
allowed to stand after filling for any length of time, the
pastry will soften.
Custard Fie
2 eggs , 3^ teaspoon salt
3 tablespoons sugar 1}^ cups milk
Few gratings nutmeg
Beat eggs slightly, add sugar, salt, and milk. Line plate
with paste, and build up a fluted rim. Strain in the mix-
ture and sprinkle with few gratings nutmeg. Bake in quick
oven at first to set rim, decrease the heat afterwards, as
egg and milk in combination need to be cooked at low
temperature.
Date Pie
2 cups milk 2 eggs
% pound sugar dates i^ teaspoon salt
Few gratings nutmeg
Cook dates with milk twenty minutes in top of double
boiler. Strain, and rub through sieve, then add eggs and
salt. Bake same as Custard Pie.
Lemon Fie I
% cup chopped apple i^ cup rolled common crackers
1 cup sugar 2 tablespoons lemon juice
1 beaten egg Grated rind 1 lemon
1 teaspoon melted butter
Mix ingredients in order given and bake with two crusts.
Lemon Fie II
% cup sugar 2 egg yolks
% cup boiling water 3 tablespoons lemon juice
2 tablespoons corn-starch Grated rind 1 lemon
2 tablespoons flour 1 teaspoon butter
Mix corn-starch, flour, and sugar, add boiling water, stir-
ring constantly. Cook two minutes, add butter, egg yolks,
and rind and juice of lemon. Line plate with paste same as
for Custard Pie. Turn in mixture which has been cooled, and
bake until pastry is well browned. Cool slightly, and cover
with Meringue I ; then return to oven and bake meringua
470 BOSTON COOKINa-SOHOOL COOK BOOK
Lemon Pie III
Yolks 4 eggs 1^ cups milk
6 tablespoons sugar Whites 4 eggs
Few grains salt J^ cup powdered sugar
1 lemon
Beat yolks of eggs slightly, add sugar, salt, grated rind
of lemon, and milk. Line plate with paste as for Custard
Pie. Pour in mixture. Bake in moderate oven until set.
Remove from oven, cool slightly, and cover with Meringue
III (see p. 480) made of whites of eggs, powdered sugar,
and lemon juice.
Lemon Fie IV
8 eggs ^ cup lemon juice
% cup sugar Grated rind % lemon
2 tablespoons water
Beat eggs slightly, add sugar, lemon juice, grated rind,
and water. Bake in one crust in a moderate oven. Cool
slightly, cover with Meringue II, then return to oven and
bake meringue.
Lemon Pie V
1 cup sugar 1 cup milk
3 tablespoons flour 1 tablespoon melted
3 tablespoons lemon juice butter
Yolks 2 eggs Whites 2 eggs
Few grains salt
Mix sugar and flour, add lemon juice, egg yolks slightly
beaten, milk, butter, whites of eggs beaten stiff, and salt.
Bake in one crust, and cover with meringue or not, as
desired.
Mince Pies
Mince pics should be always baked with two crusts.
For Thanksgiving and Christmas pies, Puff Paste is often
used for rims and upper crusts, but is never satisfactory
when used for under crusts.
FOBS
471
4 lbs. lean beef
2 lbs. beef suet
Baldwin apples
3 quinces
3 lbs. sugar
2 cups molasses
2 quarts cider
4 lbs. raisins, seeded
and cut in pieces
Mino« Pie Meat I
3 lbs. currants
^ lb. finely cut citron
1 quart cooking brandy
1 tablespoon cinnamon and mace
1 tablespoon powdered cloTe
2 grated nutmegs
1 teaspoon pepper
Salt to taste
Cover meat and suet with boiling water and cook until
tender, cool in water in which they are cooked ; the suet
will rise to top, forming a cake of fat, which may be easily
removed. Finely chop meat, and add it to twice the
amount of finely chopped apples. The apples should be
quartered, cored, and pared, previous to chopping, or skins
may be left on, which is not an objection if apples are finely
chopped. Add quinces finely chopped, sugar, molasses,
cider, raisins, currants, and citron ; also suet, and stock in
which meat and suet were cooked, reduced to one and one-
half cups. Heat gradually, stir occasionally, and cook
slowly two hours; then add brandy and spices.
Mince Pie Meat II
6 cups chopped cooked beef
^3^ cups chopped suet
7}4 cups chopped apples
3 cups cider
)4 cup vinegar
1 cup molasses
5 cups sugar
^ lb. citron, finely chopped
2)4 cups whole raisins
IJ^ cups raisins, finely chopped
Salt
Juice 2 lemons '
Juice 2 oranges
1 tablespoon mace
Cinnamon]
Clove [ - tablespoons
Allspice J «^^^
2 nutmegs grated
2 tablespoons lemon extract
1 teaspoon almond extract
1)4 cups brandy
3 cups liquor in which beef
was cooked
Mix ingredients in the order given, except brandy, and
let simmer one and one-half hours ; then add brandy and
shavings from the rind of the lemons and oranges.
472 BOSTON COOKING-SCHOOL COOK BOOK
English Mince Meat
5 lbs. raisins, seeded 5 lbs. currants
5 lbs. suet
5 lbs. apples
4 lbs. citron
IJ.^ lbs. blanched
almonds
5 lbs. light brown sugar
finely y^ teaspoon mace
chopped % teaspoon cinnamon
2)^ cups brandy
Cook raisins, suet, apples, citron, currants, and sugar
slowly for one and one-half hours ; then add almonds^ spices,
and brandy.
Mince Meat (without Alcoholic Liquor)
Mix together one cup chopped apple, one-half cup raisins
seeded and chopped, one-half cup currants, one-fourth cup
butter, one tablespoon molasses, one tablespoon boiled cider,
one cup sugar, one teaspoon cinnamon, one-half teaspoon
cloves, one-half nutmeg grated, one salt-spoon of mace, and
one teaspoon salt. Add enough stock in which meat was
cooked to moisten ; heat gradually to boiling-point, and
simmer one hour; then add one cup chopped meat and two
tablespoons Barberry Jelly. Cook fifteen minutes.
Mock Mince Pie
4 common crackers, rolled 1 cup raisins, seeded and
\y^ cups sugar chopped
1 cup molasses % ^^P butter
y^ cup lemon juice or vinegar 2 eggs well beaten
Spices
Mix ingredients in order given, adding spices to taste.
Bake between crusts. This quantity will make two pies.
Mock Cherry Pie
Mix one cup cranberries cut in halves, one-half cup
raisins seeded and cut in pieces, three-fourths cup sugar,
and one tablespoon flour. Dot over with one teaspoon
butter. Bake between crusts.
Peach Pie
Remove skins from peaches. This may be done easily
Sifter allowing peaches to stand in boiling water on© minute.
PIES 473
Cut in eighths, cook until soft with enough water to prevent
burning; sweeten to taste. Cool, and fill crust previously
baked. Cover with whipped cream, sweetened and flavored.
Fresh strawberries, cut in halves, slightly mashed and
sweetened, are attractively served in a pastry case.
Prune Pie
% lb. prunes 1 tablespoon lemon juice
% cup sugar (scant) 1% teaspoons butter
1 tablespoon flour
"Wash prunes and soak in enough cold water to cover.
Cook in same water until soft. Remove stones, cut prunes
in quarters, and mix with sugar and lemon juice. Reduce
liquor to one and one-half tablespoons. Line plate with
paste, cover with prunes, pour over liquor, dot over with
butter, and dredge with flour. Put on an upper crust and
bake in a moderate oven.
Rhubarb Pie
\% cups rhubarb 1 ^^g
% cup sugar 2 tablespoons flour
Skin and cut stalks of rhubarb in half -inch pieces before
measuring. Mix sugar, flour, and Qgg ; add to rhubarb and
bake between crusts. Many prefer to scald rhubarb before
using ; if so prepared, losing some of its acidity, less sugar
is required.
Squash Pie I
13^ cups steamed and ^ teaspoon cinnamon, ginger,
strained squash nutmeg, or
'^ cup sugar }^ teaspoon lemon extract
% teaspoon salt 1 egg
% cup milk
Mix sugar, salt, and spice or extract, add squash, egg
slightly beaten, and milk gradually. Bake in one crust, fol-
lowing directions for Custard Pie. If a richer pie is desired,
use one cup squash, one-half cup each of milk and cream,
and au additional egg yolk.
474 BOSTON COOKING-SCHOOL COOK BOOK
Squash Fie II
1 cup squash, steamed 4 tablespoons brandy
and strained Cinnamon }■, . t.
- , -KT ^ I 1 teaspoon each
1 cup heavy cream rJutmeg >
1 cup sugar Ginger ? ,, . ,
3 eggs, slightly beaten Salt J ^ *«^^P^° ^^^
^ teaspoon mace
Line a deep pie plate with puff paste. Brush over paste
with white of egg slightly beaten, and sprinkle with stale
bread crumbs ; fill, and bake in a moderate oven. Serve
warm.
Pumpkin Pie
1)^ cups steamed and }4 teaspoon ginger
strained pumpkin }4 teaspoon salt
^ cup brown sugar 2 eggs
1 teaspoon cinnamon 1)4 cups milk
}^ cup cream
Mix ingredients in order given and bake in one crust.
Cheese Straws. — Page 475.
CocoAiVUT Tea Cakes. — Page 1^77.
Fruit Baskets. — Page 479
Lemon Tartlets. — Page 479.
PASTKY DESSERTS 475
CHAPTER XXIX
PASTRY DESSERTS
Banbury Tarts
1 cup raisins 1 egg
1 cup sugar 1 cracker
Juice and grated rind 1 lemon
STONE and chop raisins, add sugar, egg slightly beaten,
cracker finely rolled, and lemon juice and rind. Roll
pastry one-eighth inch thick, and cut pieces three and one-
half inches long by three inches wide. Put two teaspoons of
mixture on each piece. Moisten edge with cold water half-
way round, fold over, press edges together with three-tined
fork, first dipped in flour. Bake twenty minutes in slow
oven.
Cheese Cakes
1 cup sweet milk Juice and grated rind one lemon
1 cup sour milk }^ cup almonds, blanched and
1 cup sugar chopped
Yolks 4 eggs ^ teaspoon salt
Scald sweet and sour milk, strain through cheese cloth.
To curd add sugar, yolks of eggs slightly beaten, lemon, and
salt. Line patty pans with paste, fill with mixture, and
sprinkle with chopped almonds. Bake until mixture is firm
to the touch.
Cheese Stravtrs
Roll puff or plain paste one-fourth inch thick, sprinkle one-
half with grated cheese to which has been added few grains
of salt and cayenne. Fold, press edges firmly together, fold
again, pat, and roll out one-fourth inch thick. Sprinkle with
cheese and proceed as before ; repeat twice. Cut in strips five
476 BOSTON COOKING-SCHOOL COOK BOOK
inches long and one-fourth inch wide. Bake eight minutes
in hot oven. Parmesan cheese, or equal parts of Parmesan
and Edam cheese, may be used. Cheese straws are piled log
cabin fashion and served with cheese or salad course.
Cond6s
Whites 2 eggs 2 oz. almonds, blanched and
^ eup powdered sugar finely chopped
Beat whites of eggs until stiff, add sugar gradually, then
almonds. Roll paste, and cut in strips three and one-half
inches long by one and one-half inches wide. Spread
with mixture ; avoid having it come close to edge. Dust
with powdered sugar and bake fifteen minutes in moderate
oven.
Galattes
Roll puff or plain paste one-eighth inch thick. Shape with
an oblong cutter three and one-half inches long by one and
three-fourths inches wide. Brush over with white of egg
and sprinkle with cinnamon and sugar. Bake in a hot oven.
A lady-finger cutter may be used with satisfaction, but is
more difficult to procure.
Cream Horns
Roll puff paste in a long rectangular piece, one-eighth inch
thick. Cut in strips three-fourths inch wide. Roll paste
over wooden forms bought for the purpose, having edges
overlap. Bake in hot oven until well puffed and slightly
browned. Brush over with white of egg slightly beaten,
diluted with one teaspoon water, then sprinkle with sugar.
Return to oven and finish cooking, and remove from forms.
When cold, oil with Cream Filling or whipped cream
sweetened and flavored.
Florentine Meringue
Roll puff or plain paste one-eighth inch thick ; cut a piece
ten inches long by seven inches wide ; place on a sheet, wet
edges, and put on a half -inch rim. Prick with fork six
times, and bake in hot oven. Cool, and spread with jam,
cover with Meringue II, and almonds blanched and shredded ;
gprinkle with powdered sugar and bake.
PASTRY DESSERTS 4T7
Cocoanut Tea Cakes
Roll puff or plain paste to one-fourth inch in thickness.
Shape with a lady-finger cutter and bake on a tin sheet in a
hot oven. When nearly done remove from oven, cool
slightly, brush over with beaten white of egg, sprinkle
with shredded cocoanut, and return to oven to finish the
cooking.
Napoleons
Bake three sheets of pastry, pricking before baking. Put
between the sheets Cream Filling ; spread top with Con-
fectioner's Frosting, sprinkle with pistachio nuts blanched
and chopped, crease in pieces about two and one-half by four
inches, and cut with sharp knife.
Orange Sticks
Cut puff or plain paste rolled one-eighth inch thick in strips
five inches long by one inch wide, and bake in hot oven. Put
together in pairs, with Orange Filling between.
Lemon Sticks
Lemon Sticks may be made in same manner as Orange
Sticks, using Lemon Filling.
Palm Leaves
Roll remnants of puff paste one-eighth inch thick ; sprinkle
one-half surface with powdered sugar, fold, press edges to-
gether, pat and roll out, using sugar foj dredging board ;
repeat three times. After the last rolling fold four times.
The pastry should be in long strip one and one-half inches
wide. From the end, cut pieces one inch wide ; place on
baking-sheet, broad side down, one inch apart, and separate
layers of pastry at one end to suggest a leaf. Bake eight
minutes in hot oven ; these will spread while baking.
Raspberry Pu£fs
Roll plain paste one-eighth inch thick, and cut in pieces
four by three and one-half inches. Put one-half tablespoon
raspberry jam on centre of lower half of each piece, wet
478 BOSTON COOKING-SCHOOL COOK BOOK
edges half-way around, fold, press edges firmly together,
prick tops, place on sheet, and bake twenty minutes in
hot oven.
Tarts
Roll pufif paste one-eighth inch thick. Shape with a
fluted round cutter, first dipped in flour; with a smaller
cutter remove centres from half the pieces, leaving rings
one-half inch wide. Brush with cold water the larger pieces
near the edge; fit on rings, pressing lightly. Chill thor-
oughly, and bake fifteen minutes in hot oven. By brushing
tops of rings with beaten yolk of egg diluted with one tea-
spoonful water, they will have a glazed appearance. Cool,
and fill with jam or jelly.
Polish Tartlets
Roll puff or plain paste one-eighth inch thick, and cut
in two and one-half inch squares ; wet the corners, fold
toward the centre, and press lightly ; bake on a sheet ; when
cool, press down the centres and fill, using two-thirds
quince marmalade and one-third currant jelly.
Almond Tartlets
Line patty pans with puff or plain paste, fill with the
following mixture, and bake in a moderate oven until firm.
Blanch and finely chop one-third pound Jordan almonds.
Add two tablespoons cracker rolled and sifted, three eggs
slightly beaten, one-third cup sugar, one-third teaspoon
salt, two cups milk, and one-half teaspoon vanilla.
Peach Crusts
Roll puff or plain paste one-eighth inch thick, cut in
two and one-half inch squares, and bake in hot oven. Cool,
press down the centres, and arrange on each one-half a
canned peach drained from syrup and heated in oven.
Sprinkle with powdered sugar and put brandy in each
cavity. Light just before sending to table.
Malaga Boats
Boll puff or plain paste one-eighth inch thick, lint Indi-
Tidnal boat-shaped tins, prick, and half fill witk rioe or barid/
MEBINGUES 4T9
to keep pastry in desired shape. Bake in a hot oven. Re-
move from tins and cover bottom of boats with marmalade,
and on marmalade arrange three or four malaga grapes
cooked in syrup five minutes. For the syrup boil one-half
cup, each, sugar and water, five minutes.
Calve Tarts
Boll pufP or plain paste one-eighth inch thick, and cut in
rounds of correct size to cover inverted circular tins. Cover
tins with paste, prick several times, and bake until delicately
browned. Place one-half a canned peach in each case and
fill each cavity with one-half a blanched Jordan almond.
Fruit Baskets
Bake plain paste over inverted patty pans. Roll paste
one-eighth inch thick, and cut in strips one-fourth inch wide.
Twist strips in pairs and bake over a one-fourth pound
baking-powder box, thus making handles. Fill cases with
sliced peaches sprinkled generously with sugar, insert han-
dles, garnish with whipped cream and peach leaves. Straw-
berries, raspberries, or other fruit may be used in place of
peaches.
Lemon Tartlets
Bake plain paste over inverted patty pan. Fill with
Lemon Pie II mixture, cover with Meringue II, and bake
until meringue is delicately browned.
MERINGUES
For Pies, Puddings, and Desserts
Eggs for meringues should be thoroughly chilled, and
beaten with silver fork, wire spoon, or whisk. Where sev-
eral eggs are needed, much time is saved by using a whisk.
Meringues on pies, puddings, or desserts may be spread
evenly, spread and piled in the centre, put on lightly by
spoonfuls, or spread evenly with part of the mixture, the
remainder being forced through a pastry bag and tube.
Meringues I and III should be baked fifteen minutes in
slow oven. Meringue II should be cooked eight minutes
480 BOSTON COOKING-SCHOOL COOK BOOK
in moderate oven; if removed from oven before cooked,
the eggs will liquefy and meringue settle; if cooked too
long, meringue is tough.
Meringue I
Whites 2 eggs % tablespoon lemon juice or
2 tablespoons powdered sugar )^ teaspoon vanilla
Beat whites until stiff, add sugar gradually and continue
beating, then add flavoring.
Meringue II
Whites 3 eggs i^ teaspoon lemon extract or
1% tablespoons powdered sugar y^ teaspoon vanilla
Beat whites until stiff, add four tablespoons sugar gradu-
ally, and beat vigorously ; fold in remaining sugar, and add
flavoring. Cook eight minutes in a slow oven.
Meringue III
Whites 4 eggs Jg cup powdered sugar
2 tablespoons lemon juice
Put whites of eggs and sugar in bowl, beat mixture until
stiff enough to hold its shape, add lemon juice drop by drop,
continuing the beating. It will take thirty minutes to beat
mixture sufficiently stiff to hold its shape, but when baked
it makes a most delicious meringue.
Meringues Glacees, or Kisses
Whites 4 eggs 13^ cups powdered sugar or
y^ teaspoon vanilla 1 cup fine granulated
Beat whites until stiff, add gradually two-thirds of sugar,
and continue beating until mixture will hold its shape ; fold
in remaining sugar, and add flavoring. Shape with a spoon
or pastry bag and tube on wet board covered with letter
paper. Bake thirty minutes in very slow oven, remove
from paper, and put together in pairs, or if intending to fill
with whipped cream or ice cream remove soft part with
spoon and place meringues in oven to dry.
Nut Meringues
To Meringue Glacee mixture add chopped nut meat;
almonds, English walnuts, or hickory nuts are preferrecj.
MERINGUES 481
Shape by dropping mixture from tip of spoon in small piles
one-half inch apart, or by using pastry bag and tube.
Sprinkle with nut meat, and bake.
Meringues (Mushrooms)
Shape Meringue Glacee mixture in rounds the size of
mushroom caps, using pastry bag and tube ; sprinkle with
grated chocolate. Shape stems like mushroom stems. Bake,
remove from paper, and place caps on stems.
Meringues Panach^es
Fill Meringues Glacees with ice cream, or ice cream and
water ice. Garnish with whipped cream forced through
pastry bag and tube, and candied cherries.
Creole Kisses
% lb. Jordan almonds Whites 4 eggs
}^ cup boiling water 1)^ cups powdered sugar
y^ cup sugar i^ teaspoon vanilla
^ teaspoon salt
Blanch almonds, finely shred one-half of them, and dry
slowly in oven. Put water and sugar in a saucepan, and as
soon as boiling-point is reached, add remaining almonds,
and cook until the syrup is of a golden brown color. Turn
into a pan, cool, and finely pourud in mortar. Beat whites of
eggs until stiff, add gradually sugar, then vanilla, almonds,
and salt. Shape, sprinkle with shredded almonds, sift sugar
over them, and bake in a slow oven twenty- five minutes.
81
482 BOSTON OOOKINa-SOHOOL OOOK BOOK
CHAPTER XXX
GINGERBREADS, COOKIES, AND WAFERS
Hot Water Gingerbread
1 cup molasses 1 teaspoon soda
^ cup boiling water 1)^ teaspoons ginger
23^ cups flour % teaspoon salt
4 tablespoons melted butter
Add water to molasses. Mix and sift dry ingredients,
combine mixtures, add butter, and beat vigorously. Pour
into a buttered shallow pan, and bake twenty-five minutes
in a moderate oven. Chicken fat tried out and clarified
furnishes an excellent shortening, and may be used in place
of butter.
Sour Milk Gingerbread
1 cup molasses 1^ teaspoons soda
1 cup sour milk 2 teaspoons ginger
23^ cups flour ^ teaspoon salt
3^ cup melted butter
Mix soda with sour milk and add to molasses. Sift to-
gether remaining dry ingredients, combine mixtures, add
butter, and beat vigorously. Pour into a buttered shallow
pan, and bake twenty-five minutes in a moderate oven.
Soft Molasses Gingerbread
1 cup molasses 1 Qgg
y^ cup butter 2 cups flour
1^ teaspoons soda 2 teaspoons ginger
% cup sour milk % teaspoon salt
Put butter and molasses in saucepan and cook until boil-
ing point is reached. Remove from fire, add soda, and beat
vigorously. Then add milk, egg well beaten, and remain-
ing iugredieuts mixed and sifted. Bake fifteen minutes ia
GINGERBREADS, COOKIES, ANt) WAFERS 483
buttered small tin pans, having pans two-thirds filled with
mixture.
Cambridge Gingerbread
3^ cup butter 1}^ teaspoons soda
^ cup boiling water }{ teaspoon salt
1 cup molasses 1 teaspoon cinnamon
1 egg 1 teaspoon ginger
2^ cups flour 1^ teaspoon clove
Melt butter in water, add molasses, egg well beaten, and
dry ingredients mixed and sifted. Bake in a buttered shal-
low pan.
Soft Sugar Gingerbread
2 eggs 3 teaspoons baking powder
1 cup sugar i^ teaspoon salt
1^ cups flour 11^ teaspoons ginger
^ cup thin cream
Beat eggs until light, and add sugar gradually. Mix and
sift dry ingredients, and add alternately with cream to first
mixture. Turn into a buttered cake pan, and bake thirty
minutes in a moderate oven.
Gossamer Gingerbread
}{ cup butter i^ cup milk
1 cup sugar 1% cups flour
1 egg 3 teaspoons baking powder
1 teaspoon yellow ginger
Cream the butter, add sugar gradually, then egg well
beaten. Add milk, and dry ingredients mixed and sifted.
Spread in a buttered dripping-pan as thinly as possible, using
the back of mixing- spoon. Bake thirty minutes. Sprinkle
with sugar, and cut in small squares or diamonds before
removing from pan.
Fairy Gingerbread
^ cup butter ^ cup milk
1 cup light brown sugar 1% cups bread flour
2 teaspoons ginger
Cream the butter, add sugar gradually, and milk very
slowly. Mix and sift flour and ginger, and combine mix-
484 BOSTON COOKING-SCHOOL COOK BOOK
tures. Spread very thinly with a broad, long-bladed knife
on a buttered, inverted dripping-pan. Bake in a moderate
oven. Cut in squares before removing from pan. Watch
carefully and turn pan frequently during baking, that all
may be evenly cooked. If mixture around edge of pan is
cooked before that in the centre, pan should be removed
from oven, cooked part cut off, and remainder returned to
oven to finish cooking.
Hard Sugar Gingerbread
% cup butter 5 cups flour .
\% cups sugar X tablespoon baking powder
^ cup milk \% teaspoons salt
^ tablespoon ginger
Cream the butter^ add sugar gradually, milk, and dry in-
gredients mixed and sifted. Put some of mixture on an
inverted dripping-pan and roll as thinly as possible to cover
pan. Mark dough with a coarse grater. Sprinkle with
sugar and bake in a moderate oven. Before removing from
pan, cut in strips four and one-half inches long by one and
one-half inches wide.
Christmas English Gingerbread
1 lb. flour 1 tablespoon ginger
% lb. butter 1 teaspoon salt
1 cup sugar Molasses
Mix flour, sugar, ginger, and salt. Work in butter, using
tips of fingers, and add just enough molasses to hold ingre-
dients together. Let stand over night to get thoroughly
chilled. Roll very thin, shape, and bake in a moderate oven.
Card Gingerbread
y^ cup butter 1^ cups flour
y^ cup brown sugar % tablespoon ginger
1 ei^g ^ teaspoon salt
}4, cup molasses % teaspoon soda
^ teaspoon cinnamon
Cream the butter, add sugar gradually, ^gg well beaten,
molasses, and flour mixed and sifted with ginger, salt, soda,
GINGERBREADS, COOKIES, AND WAFERS 485
and cinnamon. Chill , roll in sheets to one-fourth inch in
thickness, bake on a buttered sheet, and cut in squares.
Walnut Molasses Bars
y^ cup butter 3 cups flour
^ cup lard y^ tablespoon ginger
3>^ cup boiling water 3^ teaspoon grated uutmeg
y^ cup brown sugar % teaspoon clove
3^ cup molasses 1 teaspoon salt
1 teaspoon soda Chopped walnut meat
Pour water over butter and lard, then add sugar, molasses
mixed with soda, flour, salt, and spices. Chill thoroughly,
roll one-fourth inch thick, cut in strips three and one-half
inches long by one and one-half inches wide. Sprinkle with
nut meat and bake ten minutes.
Ginger Snaps
1 cup molasses % teaspoon soda
% cup shortening 1 tablespoon ginger
33^ cups flour Ij^ teaspoons salt
Heat molasses to boiling-point and pour over shortening.
Add dry ingredients mixed and sifted. Chill thoroughly.
Toss one-fourth of mixture on a floured board and roll as
thinly as i)ossible ; shape with a small round cutter, first
dipped in flour. Place near together on a buttered sheet
and bake in a moderate oven. Gather up the trimmings
and roll with another portion of dough. During rolling, the
bowl containing mixture should be kept in a cool place, or
it will be necessary to add more flour to dough, which makes
cookies hard rather than crisp and short.
Molasses Cookies
1 cup molasses 1 tablespoon ginger
% cup shortening, butter 1 tablespoon soda
and lard mixed 2 tablespoons warm milk
1% cups bread flour 1 teaspoon salt
Heat molasses to boiling-point, add shortening, ginger,
soda dissolved in warm milk, salt, and flour. Proceed as
|or Ginger Snaps.
486 BOSTOH COOKING-SOHOOL OOOJC BOOK
Soft Molasses Cookies
1 cup molasses % cup shortening, melted
1^ teaspoons soda 2 teaspoons ginger
1 cup sour milk 1 teaspoon salt
Flour
Add soda to molasses and beat thoroughly; add milk,
shorteniDg, ginger, salt, and flour. Enough flour must be
used to make mixture of right consistency to drop easily
from spoon. Let stand several hours in a cold place to
thoroughly chill. Toss one-half mixture at a time on
slightly floured board and roll lightly to one-fourth inch
thickness. Shape with a round cutter, first dipped in flour.
Bake on a buttered sheet.
Spice Cookies
y^ cup molasses 2 cups flour
)^ cup sugar % teaspoon soda
\)^ tablespoons butter y^ teaspoon salt
1)^ tablespoons lard % teaspoon clove
1 tablespoon milk % teaspoon cinnamon
^ teaspoon nutmeg
Heat molasses to boiling-point. Add sugar, shortening,
and milk. Mix and sift dry ingredients, and add to first
mixture. Chill thoroughly, and proceed as with Ginger
Snaps.
Scotch "Wafers
1 cup fine oatmeal 1 teaspoon salt
1 cup Rolled Oats % teaspoon soda
2 cups flour y^ cup butter or lard
^ cup sugar %_ cup hot water
Mix first six ingredients. Melt shortening in water and
add to first mixture. Toss on a floured board, pat, and roll
as thinly as possible. Shape with a cutter, or with a sharp
knife cut in strips. Bake on a buttered sheet in a slow
oven. These are well adapted for children's luncheons, and
are much enjoyed by the convalescent, taken with a glass of
milk.
ttlKGBBBREADS, COOKIES, AND WAFERS 487
Oatmeal Cookies
1 egg H cup fine oatmeal
J^ cup sugar 2 cups flour
}^ cup thin cream 2 teaspoons baking powder
}£ cup milk 1 teaspoon salt
Beat egg until light, add sugar, cream, and milk; then
add oatmeal, flour, baking powder, and salt, mixed and
sifted. Toss on a floured board, roll, cut in shape, and
bake in a moderate oven.
Scottish Fancies
1 egg 1 cup rolled oats
^ cup sugar )4 teaspoon salt
^ tablespoon melted butter ^ teaspoon vanilla
Beat egg until light, add gradually sugar, and then stir
in remaining ingredients. Drop mixture by teaspoonfuls on
a thoroughly greased inverted dripping-pan one inch apart.
Spread into circular shape with a case knife first dipped in
cold water. Bake in a moderate oven until delicately
browned. To give variety use two-thirds cup rolled oats
and fill cup with shredded cocoanut.
Vanilla "Wafers
y^ cup butter and lard in ^ cup milk
equal proportions 2 cups flour
1 cup sugar 2 teaspoons baking powder
1 egg % teaspoon salt
2 teaspoons vanilla
Cream the butter, add sugar, egg well beaten, milk, and
vanilla. Mix and sift dry ingredients and add to first mix-
ture. Proceed as with Ginger Snaps.
Cream Cookies
y^ cup butter 2 teaspoons baking powder
1 cnp sugar 1 teaspoon salt
2 eggs 2 teaspoons yellow ginger
% cup thin cream Flour to roll
Kiz and bake same as Vanilla Wafers.
48d BOSTOK COOKING-SCHOOL COOK BOOK
Imperial Cookies ,
^ cup butter 2)^ cups flour
1 cup sugar 2 teaspoons baking powder
2 eggs % teaspoon lemon extract
1 tablespoon milk % teaspoon grated nutnaeg
Mix and bake same as Vanilla Wafers.
Hermits
y^ cup butter y^ cup raisins, stoned and cut
% cup sugar in small pieces
1 %gg y^ teaspoon cinnamon
2 tablespoons milk ^ teaspoon clove
1^ cups flour 34 teaspoon mace
2 teaspoons baking powder y^ teaspoon nutmeg
Cream the butter, add sugar gradually, then raisins, egg
well beaten, and milk. Mix and sift dry ingredients and
add to first mixture. Boll mixture a little thicker than for
Vanilla "Wafers.
Rich Cookies
^ cup butter % cup flour
^ cup sugar % teaspoon vanilla
1 Qgg well beaten Raisins, nuts, or citron
Cream the butter, add sugar gradually, egg, flour, and
vanilla. Drop from tip of spoon in small portions on but-
tered sheet two inches apart. Spread thinly with a knife
first dipped in cold water. Put four Sultana raisins on each
cookie, almonds blanched and cut in strips, or citron cut in
9mall pieces.
Jelly Jumbles
y^ cup butter % cup sour milk
1 cup sugar yi teaspoon salt
1 ^gg Flour
^ teaspoon soda Currant jelly
Cream the butter, add sugar gradually, ^gg well beaten,
soda mixed with milk, salt and flour to make a soft dough.
Chill and shape, using a round cutter. On the centres of
one-half the pieces put currant jelly. Make three small
openings in remaining halves, using a thimble, and put pieces
Rich Cookies. — Page 4S8.
Royal Fans. — Page 4S9.
Chocolate Cakes {Page 491) and Crescents {Page 534).
Meringues. — Page 480.
GINGERBREADS, COOKIES, AND WAFERS 489
together. Press edges slightly, and bake in a rather hot
oven, that jumbles may keep in good shape.
Royal Fans
Mix and sift two cups flour and one-half cup brown sugar.
Wash three- fourths cup butter and work into first mixture,
using tips of fingers. Roll to one-third inch in thickness,
shape with a fluted round cutter five inches in diameter.
Cut each piece in quarters and crease with the dull edge of a
case knife to represent folds of a fan. Brush over with
yolk of egg diluted with three-fourths teaspoon water. Bake
in a slow oven.
Boston Cookies
1 cup butter % teaspoon salt
\% cups sugar 1 teaspoon cinnamon
3 eggs 1 cup chopped nut meat,
1 teaspoon soda hickory or English walnut
\% tablespoons hot water % ^^P currants
3)^ cups flour y^ cup raisins, seeded and
chopped
Cream the butter, add sugar gradually, and eggs well
beaten. Add soda dissolved in hot water, and one-half the
flour mixed and sifted with salt and cinnamon; then add
nut meat, fruit, and remaining flour. Drop by spoonfuls
one inch apart on a buttered sheet, and bake in a moderate
oven.
Cocoanut Cream Cookies
2 eggs % cup shredded cocoanut
1 cup sugar 3 cups flour
1 cup thick cream 3 teaspoons baking powder
1 teaspoon salt
Beat eggs until light, add sugar gradually, cocoanut,
cream, and flour mixed and sifted with baking powder and
salt. Chill thoroughly, toss on a floured board, pat, and
roll one-half inch thick. Sprinkle with cocoanut, roll one-
fourth inch thick, and shape with a small round cutter, first
dipped in flour. Bake on a buttered sheet in a moderate
oven.
490 BOSTON COOKINGhSCHOOL OOOK BOOK
Peanut Cooklea
2 tablespoons butter ^ teaspoon salt
^ cup sugar ^ cup flour
1 egg 2 teaspoons milk
1 teaspoon baking powder ^ cup finely chopped peanuts
}^ teaspoon lemon juice
Cream the butter, add sugar, and egg well beaten. Mix
and sift baking powder, salt, and flour ; add to first mixture ;
then add milk, peanuts, and lemon juice. Drop from a tea-
spoon on a buttered sheet one inch apart, and place one-
half peanut on top of each. Bake twelve to fifteen minutes
in a slow oven. This recipe will make twenty-four cookies.
One pint peanuts when shelled should yield one-half cup.
Almond Cookies
)4 cup butter i^ tablespoon cinnamon
1 egg Clove ) }4 tablespoon
}{ cup almonds, blanched Nutmeg f each
and finely chopped Grated rind ^ lemon
^ cup sugar 2 tablespoons brandy
2 cups flour
Cream the butter, add egg well beaten, almonds, sugar,
brandy, and spices mixed and sifted with flour. Roll mix-
ture to one-fourth inch in thickness, shape with a round
cutter first dipped in flour, and bake in a slow oven.
Nut Cooklea
Yolks 2 eggs Whites 2 eggs
1 cup brown sugar 6 tablespoons flour
1 cup chopped nut meats Few grains salt
Beat yolks of eggs until thick and lemon-colored, add
sugar gradually, nut meats^ whites of egg beaten until stiff,
and flour mixed with salt. Drop from tip of spoon on
buttered sheet, spread, and bake in a moderate oven.
Seed Cakes
Follow recipe, for Cocoanut Cream Cookies (see p. 489),
using one and one-half tablespoons caraway seeds in place
of coooanut.
©INGEKBRKADS, COOKIES, AND WATEBS 491
Chocolate Cooklas
}^ cnp butter 2 ozs. unsweetened chocolate
1 cup sugar 2% cups flour (scant)
1 egg 2 teaspoons baking powder.
^ teaspoon salt 3^ cup milk
Cream the butter, add sugar gradually, Q^g well beaten,
salt, and chocolate melted. Beat well, and add flour mixed
and sifted with baking povv^der alternately with milk. Chill,
roll very thin, then shape with a small cutter, flrst dipped in
flour, and bake in a moderate oven.
German Chocolate Cookies
2 eggs Grated rind }4 lemon
1 cup brown sugar \% cups almonds, blanched
2 bars German chocolate and chopped
^ teaspoon cinnamon 1 cup flour
% teaspoon salt 1 teaspoon baking powder
Beat Qgg^ until light, add sugar, gradually, and continue
the beating; then add chocolate, grated, and remaining
ingredients. Drop from tip of spoon on a buttered sheet,
and bake in a moderate oven.
• Chocolate Fruit Cookies
^ cup butter 1 egg
% cup sugar % cup nut me»i;s, finely chopped
2 tablespoons grated chocolate % cup seeded raiains, finely
1 tablespoon sugar chopped
1 tablespoon boiling water 1 cup flour
1 teaspoon baking powder
Cream the butter, and add sugar, gradually. Melt choco-
late, add remaining sugar and water, and cook one minute.
Combine mixtures, and add remaining ingredients. Chili,
ghape, and bake same as Chocolate Cookies.
Chooolata Cak«c
8 eggs 3 squares unsweetened chocolate
yi cnp butter i cup stale bread erombs
% enp sngkr S tablespoons flour
Beat eggs until light. Cream the batter, add sugar, oom-
Mb« ooixturee, then add chocolate malted, bread cnimbsi
492 BOSTON COOKING-SCHOOL COOK BOOK
and flour. Spread mixture in a shallow buttered pan and
bak« in a slow oven. Shape with a tiny biscuit-cutter and
put together in pairs with White Mountain Cream (see p. 628)
between and on top.
Neuremburghs
2 eggs ^ teaspoon clove
% cup powdered sugar 1 tablespoon orange peel, finely
^ cup flour cut
y^ teaspoon salt Grated rind % lemon
y^ teaspoon cinnamon ^ cup Jordan almonds
Beat the whites of the eggs until stiff, and add sugar
gradually, continuing the beating. Then add yolks of eggs
well beaten, flour mixed and sifted with salt and spices,
orange peel, and lemon rind. Blanch almonds, cut in small
pieces crosswise, and bake in a slow oven until well browned.
Fold into the mixture, and drop by spoonfuls on a sheet
dredged with corn-starch and powdered sugar in equal pro-
portions. Bake in a moderate oven.
Sand Tarts
% cup butter 2 teaspoons baking powder
1 cup sugar White 1 Qg%
1 egg Blanched almonds
1^ cups flour 1 tablespoon sugar
)^ teaspoon cinnamon
Cream the butter, add sugar gradually, and ^g% well
beaten ; then add flour mixed and sifted with baking
powder. Chill, toss one-half mixture on a floured board,
and roll one-eighth inch thick. Shape with a doughnut
cutter: Brush over with white of egg, and sprinkle with
sugar mixed with cinnamon. Split almonds, and arrange
three halves on each at equal distances. Place on a but-
tered sheet, and bake eight minutes in a slow oven.
Swedish Wafers;
y^ cup butter 5 ozs. flour
% cup sugar i^ teaspoon vanilla
2 eggs Shredded almonds
Cream the butter, add sugar gradually, eggs slightly
lieateor Amir, and flavoring. Drop by spoonfuls on as
GINGERBREADS, COOKIES, AND WAFERS 493
inverted buttered dripping-pan. Spread very thinly, using
a knife, in circular shapes about three inches in diameter.
Sprinkle with almonds, and bake in a slow oven. Remove
from pan, and shape at once over the handle of a wooden
spoon.
Marguerites I
2 eggs ^ teaspoon baking powder
1 cup brown sugar }^ teaspoon salt
y^ cup flour 1 cup pecan nut meats, cut
in small pieces
Beat eggs slightly, and add remaining ingredients in the
order given. Fill small buttered tins two-thirds full of
mixture, and place pecan nut meat on each. Bake in a
moderate oven fifteen minutes.
Marguerites II
1)^ cups sugar 2 tablespoons shredded cocoanut
% cup water >^ teaspoon vanilla
5 marshmallows 1 cup English walnut meats
Whites 2 eggs Saltines
Boil sugar and water until syrup will thread. Remove
to back of range and add marshmallows cut in pi^es.
Pour onto the whites of eggs beaten until stiff; then add
cocoanut, vanilla, and nut meats. Spread saltines with
mixture and bake until delicately browned.
Kornettes
^ cup finely chopped popped corn ^ teaspoon salt
% tablespoon soft butter % teaspoon vanilla
White 1 egg Blanched and chopped
3^ cup sugar almonds
Candied cherries
Add butter to corn. Beat egg white until stiff, and add
sugar gradually, continuing the beating. Combine mix-
tures ; then add salt and vanilla. Drop mixture from tip of
spoon on a well buttered sheet, one inch apart. Shape in
circular form with case knife first dipped in cold water.
Sprinkle with almonds and place a piece of candied cherry
on the centre of each. Bake in a slow oven until delicately
Wowaedi
494 BOSTON COOKING-SCHOOL COOK BOOK
Rolled Wafers
^ cup butter ^ cup milk
^ cup powdered sugar % cup bread flour
y^ teaspoon vanilla
Cream the butter, add sugar gradually, and milk drop by
drop; then add flour and flavoring. Spread very thinly
with a broad, long-bladed knife on a buttered inverted drip-
ping-pan. Crease in three-inch squares, and' bake in a slow
oven until delicately browned. Place pan on back of range,
cut squares apart with a sharp knife, and roll while warm in
tubular or cornucopia shape. If squares become too brittle
to roll, place in oven to soften. If rolled tubular shape, tie
in bunches with narrow ribbon. These are very attractive,
and may be served with sherbet, ice cream, or chocolate. If
rolled cornucopia shape, they may be filled with whipped
cream just before sending to table. Colored wafers may be
made from this mixture by adding leaf green or fruit red.
If colored green, flavor with one-fourth teaspoon almond and
three-fourths teaspoon vanilla. If colored pink, flavor with
rose. Colored wafers must be baked in a very slow oven
and turned frequently, otherwise they will not be of the
uniform color that is desired.
Almond Wafers
Before baking Rolled Wafers, sprinkle with almonds
blanched and chopped. Other nut meats or shredded cocoa-
nut may be used in place of almonds.
English Rolled Wafers I (Brandy Wafers)
y^ cup molasses 1 cup flour (scant)
% cup butter % cup sugar
1 tablespoon ginger
Heat molasses to boiling-point, add butter, then slowly,
stirring constantly, flour mixed and sifted with ginger and
sugar. Drop small portions from tip of spoon on a buttered
inverted dripping-pan two inches apart. Bake in a slow
o^en, cool slightly, remove from pan, and roll over handle
of wooden spoon.
English Rolled Wafers I-II. — Page J^BJ^.
Marguerites I. — Faqe 493.
Mocha Cakes. — Page 518.
Small Eclairs. — Page 519.
Ice Ckeam Cak-Ii; {Page 517) with Xur Caramel Frosting.
Page 530.
GINGERBREADS, COOKIES, AND WAFERS 495
English Rolled "Wafers II
To English Rolled Wafers I, add one and one-half cups
rolled oats.
Nut Bars
2 tablespoons brown % ^^P fiour
sugar % teaspoon salt
y^ cup butter 2 tablespoons English walnut
^ cup boiling water meat, finely chopped
y^ cup brown sugar Halves of walnuts or almonds
Caramelize two tablespoons sugar, add butter and water,
and boil two minutes. Remove from fire, add remaining
sugar, flour mixed with salt, and walnut meat. Spread as
Rolled Wafers, crease in two-inch squares, and decorate with
nut meats. Bake in a slow oven, and remove from pan at
once.
Nut Macaroons
White 1 ^gg 1 cup pecan nut meats
1 cup brown sugar )^ teaspoon salt
Beat white of egg until stiff and add gradually, while
beating constantl}^, sugar. Fold in nut meats, finely chopped
and sprinkled with salt. Drop from tip of spoon, one inch
apart, on a buttered sheet, and bake in a moderate oven un-
til delicately browned.
Brownies
1 cup sugar ^ teaspoon vanilla
% cup melted butter % cup flour
1 egg, unbeaten y^ cup walnut meats, cut in
2 squares unsweetened choc- pieces
olate, melted
Mix ingredients in order given. Line a seven-inch square
pan with parafline paper. Spread mixture evenly in pan
and bake in a slow oven. As soon as taken from oven turn
from pan, remove paper, and cut cake in strips, using a
sharp knife. If these directions are not followed paper will
cling to cake, and it will be impossible to cut it in shapely
pieces.
496 BOSTON COOKING-SCHOOL COOK BOOK
Card Cakes
){ cup "butter Jordan almonds
1 cup powdered sugar 1 tablespoon breakfast cocoa
2 eggs 2 tablespoons sugar
1 cup flour 3€ teaspoon powdered cinnamon
}^ teaspoon salt ^ teaspoon vanilla
Shredded cocoanut
Cream the butter, add sugar, eggs well beaten, flour, and
salt. Spread mixture on bottom of a buttered inverted
dripping-pan, decorate with almonds blanched and cut in
strips, and bake in slow oven. Cut in desired shape, using
heart, spade, and diamond shaped cutters before removing
from pan. To give variety, divide mixture in halves. To
one-half add sugar, cocoa, cinnamon, and vanilla, then spread
on pan and sprinkle with shredded cocoanut.
CAKiii 497
CHAPTER XXXI
CAKE
THE mixing and baking of cake requires more care and
judgment than any other branch of cookery ; notwith-
standing, it seems the one most frequently attempted by the
inexperienced.
Two kinds of cake mixtures are considered : —
I. Without butter. Example : Sponge Cakes.
II. With butter. Examples : Cup and Pound Cakes.
In cake making (1) the best ingredients are essential ; (2)
great care must be taken in measuring and combining in-
gredients ; (3) pans must be properly prepared ; (4) oven
heat must be regulated, and cake watched during baking.
Best tub butter, fine granulated sugar, fresh eggs, and
pastry flour are essentials for good cake. Coarse granulated
sugar, bought by so many, if used in cake making, gives a
coarse texture and hard crust. Pastry flour contains more
starch and less gluten than bread flour, therefore makes a
lighter, more tender cake. If bread flour must be used,
allow two tablespoons less for each cup than the recipe calls
for. Flour differs greatly in thickening properties ; for
this reason it is always well when using from a new bag to
try a small cake, as the amount of flour given may not
make the perfect loaf. In winter, cake may be made of less
flour than in summer.
Before attempting to mix cake, study How to Measure
(p. 25) and How to Combine Ingredients (p. 26).
Look at the fire, and replenish by sprinkling on a small
quantity of coal if there is not sufficient heat to effect the
baking.
498 BOSTON COOKING-SCHOOL COOK BOOK
To Mix Sponge Cake. Separate yolks from whites of
eggs. Beat yolks until thick and lemon-colored, using an
egg-beater; add sugar gradually, and continue beating;
then add flavoring. Beat whites until stiff and dry, — when
they will fly from the beater, — and add to the first mixture.
Mix and sift flour with salt, and cut and fold in at the last.
If mixture is beaten after the addition of flour, much of the
work already done of enclosing a large amount of air will
be undone by breaking air bubbles. These rules apply to a
mixture where baking powder is not employed.
To Mix Butter Cakes. An earthen bowl should always
be used for mixing cake, and a wooden cake-spoon with slits
lightens the labor. Measure dry ingredients, and mix and
sift baking powder and spices, if used, with flour. Count
out number of eggs required, breaking each separately that
there may be no loss should a stale egg chance to be found
in the number, separating yolks from whites if rule so speci-
fies. Measure butter, then liquid. Having everything in
readiness, the mixing may be quickly accomplished. If but-
ter is very hard, by allowing it to stand a short time in a
warm room it is measured and creamed much easier. If
time cannot be allowed for this to be done, warm bowl by
pouring in some hot water, letting stand one minute, then
emptying and wiping dry. Avoid overheating bowl, as but-
ter will become oily rather than creamy. Put butter in bowl,
and cream by working with a wooden spoon until soft and
of a creamy consistency ; then add sugar gradually, and con-
tinue beating. Add yolks of eggs or whole eggs beaten
until light, liquid, and flour mixed and sifted with baking
powder; or liquid and flour may be added alternately.
When yolks and whites of eggs are beaten separately, whites
are usually added at the last, as is the. case when whites of
eggs alone are used. A cake can be made fine-grained only
by long beating, although light and delicate with a small
amount of beating. Never stir cake after the final beating,
remembering that beating motion should always be the last
used. Fruit, when added to cake, is usually floured to pre-
yent itf settling to the bottom. This is not necesaary if it Ia
add«d direetij aftor the lugar, which is detirablt in all dark
OAKS 4^
eakes. If a light frait cake is made, fruit added in this waj
discolors the loafo Citron is first cut in thin slices, then in
strips, floured, and put in between layers of cake mixtures.
Raisins are seeded and cut, rather than chopped. To seed
raisins, wet tips of fingers in a cup of warm water. Then
break skins with fingers or cut with a vegetable knife ; re-
move seeds, and put in cup of water. This is better than
covering raisins with warm water; if this be done, water
clings to fruit, and when dredged with flour a pasty mass is
formed on the outside. Washed currants, put up in pack-
ages, are quite free from stems and foreign substances, and
need only picking over and rolling in flour. Currants bought
in bulk need thorough cleaning. First roll in flour, which
helps to start dirt ; wash in cold water, drain, and spread to
dry ; then roll again in flour before using.
To Butter and Fill Pans. Grease pans with melted fat,
applying the same with a butter brush. If butter is used,
put in a small saucepan and place on back of range ; when
melted, salt will settle to the bottom; butter is then called
clarified. Just before putting in mixture, dredge pans thor-
oughly with flour, invert, and shake pan to remove all super-
fluous flour, leaving only a thin coating which adheres to
butter. This gives to cake a smooth under surface, which is
especially desirable if cake is to be frosted. Pans may be
lined with paper. If this is done, paper should just cover
bottom of pan and project over sides. Then ends of pan
and paper are buttered.
In filling pans, have the mixture come well to the corners
and sides of pans, leaving a slight depression in the centre,
and when baked the cake will be perfectly flat on top. Cake
pans should be filled nearly two-thirds full if cake is expected
to rise to top of pan.
• To Bake Cake. The baking of cake is more critical than
the mixing. Many a well-mixed cake has been spoiled m
the baking. No oven thermometer has yet proved practical,
and although many teachers of cookery have given oven
tests, experience alone has proved the piost reliable teacher.
In baking cake, divide the time required into quarters. Dur-
ing the first quarter the mixture should begin to rise ; second
500 BOSTON COOKING-SCHOOIi COOK BOOK
quarter, continue rising and begin to brown ; third quarter,
continue browning ; fourth quarter, finish baking and shrink
from pan. If oven is too hot, open check and raise back
covers, or leave oven door ajar. It is sometimes necessary
to cover cake with brown paper; there is, however, danger
of cake adhering to paper. Cake should be often looked at
during baking, and providing oven door is opened and closed
carefully, there is no danger of this causing cake to fall.
Cake should not be moved in oven until it has risen its full
height ; after this it is usually desirable to move it that it
may be evenly browned. Cake when done shrinks from the
pan, and in most cases this is a sufficient test ; however, in
pound cakes this rule does not apply. Pound and rich fruit
cakes are tested by pressing surface with tip of finger. If
cake feels firm to touch and follows finger back into place,
it is safe to remove it from the oven. When baking cake
arrange to have nothing else in the oven, and place loaf or
loaves as near the centre of oven as possible. If placed close
to fire box, one side of loaf is apt to become burned before
sufficiently risen to turn. If cake is put in too slow an oven,
it often rises over sides of pan and is of very coarse texture ;
if put in too hot an oven, it browns on top before sufficiently
risen, and in its attempt to rise breaks through the crust,
thus making an unsightly loaf. Cake will also crack on top
if too much flour has been used. The oven should be kept
at as nearly uniform temperature as possible. Small and
layer cakes require a hotter oven than loaf cakes.
To Remove Cake From Pans. Remove cake from pans
as soon as it comes from the oven, by inverting pan on a
wire cake cooler, or on a board covered with a piece of old
linen. If cake is inclined to stick, do not hurry it from pan,
but loosen with knife around edges, and rest pan on its four
sides successively; thus by its own weight cake may be
helped out.
To Frost Cake. Where cooked frostings are used, it
makes but little difference whether they are spread on hot
or cold cake. Where uncooked frostings are used, it is best
to have the cake slightly warm, with the exception of Con-
fectioners' Frosting, where boiling water is employed.
CAKB 601
Hot "Water Sponge Cake
Yolks 2 eggs Whites two eggs
1 cup sugar 1 cup flour
^ cup hot water or milk 1% teaspoons baking powder
^ teaspoon lemon extract ^ teaspoon salt
Beat yolks of eggs until thick and lemon-colored, add
one-half the sugar gradually, and continue beating ; then
add water, remaining sugar, lemon extract, whites of eggs
beaten until stiff, and flour mixed and sifted with bak-
ing powder and salt. Bake twenty-five minutes in a
moderate oven in a buttered and floured shallow pan.
Cheap Sponge Cake
Yolks 3 eggs 1% teaspoons baking powder
1 cup sugar i^ teaspoon salt
1 tablespoon hot water Whites 3 eggs
1 cup flour 2 teaspoons vinegar
Beat yolks of eggs until thick and lemon-colored, add
sugar gradually, and continue beating ; then add water, flour
mixed and sifted with baking powder and salt, whites of
eggs beaten until stiff, and vinegar. Bake thirty-five
minutes in a moderate oven, in a buttered and floured cake
pan.
Cream Sponge Cake
Yolks 4 eggs Flour
1 cup sugar li^ teaspoons baking powder
3 tablespoons cold water ^ teaspoon salt
1% tablespoons corn -starch Whites 4 eggs
1 teaspoon lemon extract
Beat yolks of eggs and water until thick and lemon-
colored, add sugar gradually, and beat two minutes. Put
corn-starch in a cup and fill cup with flour. Mix and sift
corn- starch and flour with baking powder and salt, and add
to first mixture. When thoroughly mixed add whites of
eggs beaten until stiff, and flavoring. Bake thirty minutes
in a moderate oven. This is an excellent mixture to use for
whipped cream pies or to bake in an angel cake pan.
502 BOSTON COOKING-SCHOOL COOK BOOK
Petit Four
Follow recipe for Cream Sponge Cake. Bake in a shallow
pan, cool, and shape, using a small round cutter. Split, and
remove a small portion of cake from the centre of each
piece. Fill cavities of one-half the pieces with whipped
cream sweetened and flavored, cover with remaining pieces,
and press firmly together. Nuts or glace fruits cut in pieces
may be added to cream. Melt fondant, color, and flavor to
uaste. Dip cakes in fondant, decorate tops with pistachio
nuts, violets, or glace cherries, and place each in a paper
case.
Sponge Cake
Tolks 6 eggs Grated rind one-half lemon
1 cup sugar Whites 6 eggs
1 tablespoon lemon juice 1 cup flour
3^ teaspoon salt
Beat yolks until thick and lemon-colored, add sugar
gradually, and continue beating, using egg-beater. Add
lemon juice, rind, and whites of eggs beaten until stiff and
dry. When whites are partially mixed with yolks, remove
beater, and carefully cut and fold in flour mixed and sifted
with salt. Bake one hour in a slow oven, in an angel cake
pan or deep narrow pan.
Genuine sponge cake contains no rising properties, but is
made light by the quantity of air beaten into both yolks and
whites of eggs, and the expansion of that air in baking. It
requires a slow oven. All so-called sponge cakes which have
the addition of soda and cream of tartar or baking powder
require same oven temperature as butter cakes. When
failures are made in Sunshine and Angel Cake, they are
usually traced to baking in too slow an oven, and removing
from oven before thoroughly cooked.
Sunshine Cake
Whites 10 eggs 1 teaspoon lemon extract
\% cups powdered sugar 1 cup flour
Yolks 6 eggs 1 teaspoon cream of tartar
Beat whites of eggs until stiff and dry, add sugar grad-
ually, and continue beating ; then add yolks of eggs beaten
GAK& 508
nntfl thick and ^lemon-colored, and ertract. Cat and fold
in flour mixed and sifted with cream of tartar. Bake fif t^
minutes in a moderate oven in an angel-cake pan.
Mocha Cake
To one half recipe for Sunshine Cake add one-half cup
English walnut meats broken in pieces. Bake in a medium-
sized angel-cake pan; cool, split, and fill with whipped
cream sweetened and flavored with coffee essence. Cover
top with Confectioners' Frosting, flavored with coffee essence.
Angel Cake
Whites 8 eggs ^ cup flour
1 teaspoon cream of tartar ^ teaspoon salt
1 cup sugar ^ teaspoon vanilla
Beat whites of eggs until frothy ; add cream of tartar, and
continue beating until eggs are stiff ; then add sugar grad-
ually. Fold in floui^ixed with salt and sifted four times,
and add vanilla. Bake forty-five to fifty minutes in an
unbuttered angel-cake pan. After cake has risen and begins
to brown, cover with a buttered paper.
Moonshine Cake
Whites 10 eggs Yolks 7 eggs
^ teaspoon salt 1)4 cups sugar
% teaspoon cream of tartar 1 teaspoon almond extract
1 cup pastry flour
Add salt to whites of eggs and beat until light. Sift in
cream of tartar and beat until stiff. Beat yolks of eggs
until thick and lemon colored and add two heaping table-
spoons beaten whites. To remaining whites add gradually
sugar measured after five siftings. Add almond extract
and combine mixtures. Cut and fold in flour, measured
after five siftings. Bake in angel-cake pan, first dipped in
cold water, in a slow oven one hour. Have a pan of hot
water in oven during the baking. Cover with
Maraschino Frosting. Follow recipe for Ice Cream Frost-
ing (see p. 528), adding to sugar one-half teaspoon cream of
tartar, and flavor with maraschino. Sprinkle with almonds
blanched, shredded, and baked until delicately browned*
604 BOSTON COOKING-SCHOOL COOK BOOK
Lady Fingers
Whites 3 eggs % cup flour
^ cup powdered sugar j^ teaspoon salt
Yolks 2 eggs ^ teaspoon vanilla
Beat whites of eggs until stiff and dry, add sugar grad-
ually, and continue beating. Then add yolks of eggs beaten
until thick and lemon-colored, and flavoring. Cut and fold
in flour mixed and sifted with salt. Shape four and one-half
inches loDg and one inch wide on a tin sheet covered with
unbuttered paper, using a pastry bag and tube. Sprinkle
with powdered sugar, and bake eight minutes in a moderate
oven. Remove from paper with a knife. Lady Fingers are
much used for lining moulds that are to be filled with
whipped cream mixtures. They are often served with
frozen desserts, and sometimes put together in pairs with a
thin coating of whipped cream between, when they are
attractive for children's parties.
Sponge Drops
Drop Lady Finger mixture from tip of spoon on unbut-
tered paper. Sprinkle with powdered sugar, and bake eight
minutes in a moderate oven.
Almond Tart
4 eggs % cup Jordan almonds, blanched
1 cup powdered sugar and finely chopped
y^ cup grated chocolate 1 teaspoon baking powder
% cup cracker dust
Beat yolks of eggs until thick and lemon-colored ; add
sugar gradually, then fold in white of eggs beaten until stiff
and dry. Add chocolate, almonds, baking powder, and
cracker dust. Bake in a round pan. Cool, split, and put
whipped cream, sweetened and flavored, between and on
top. Garnish with angelica and candied cherries. This
makes a most attractive dessert when baked in individual
tins. As soon as cool, remove centres, and fill with whipped
cream, forced through a pastry bag.
CAKB 505
JeUy RoU
d eggs 1 teaspoon baking powder
1 cup sugar >^ teaspoon salt
% tablespoon milk 1 cup flour
1 tablespoon melted butter
Beat ^%g until light, add sugar gradually, milk, flour
mixed and sifted with baking powder and salt, then butter.
Line the bottom of a dripping-pan with paper ; butter paper
and sides of pan. Cover bottom of pan with mixture, and
spread evenly. Bake twelve minutes in a moderate oven.
Take from oven ahd turn on a paper sprinkled with powdered
sugar. Quickly remove paper, and cut off a thin strip from
sides and ends of cake. Spread with jelly or jam which has
been beaten to consistency to spread easily, and roll. After
cake has been rolled, roll paper around cake that it may
better keep in shape. The work must be done quickly, or
cake will crack in rolling.
Election Cake
% cup butter 8 finely chopped figs
1 cup bread dough ' 1% cups flour
1 ^Zg % teaspoon soda
1 cup brown sugar 1 teaspoon cinnamon
% cup sour milk i^ teaspoon clove
% cup raisins seeded, and ^ teaspoon mace
cut in pieces i^ teaspoon nutmeg
1 teaspoon salt
Work butter into dough, using the hand. Add egg well
beaten, sugar, milk, fruit dredged with two tablespoons
flour, and flour mixed and sifted with remaining ingredients.
Put into a well-buttered bread pan, cover, and let rise one
and one-fourth hours. Bake one hour in a slow oven.
Cover with Boiled Milk Frosting.
One Egg Cake
yi cup of butter % cup milk
% cup sugar 1 1^ cups flour
1 ^%Z 2>^ teaspoons baking powder
Cream the butter, add sugar gradually, and ^gg well
beaten. Mix and sift flour and baking powder, add alter-
506 BOSTON COOKING-SCHOOL COOK BOOK
nately with milk to first mixture. Bake thirty minutes in
a shallow pan. Spread with Chocolate Frosting.
Chocolate Cake I
y^ cup butter \)4 cups flour
1 cup sugar 2^ teaspoons baking powder
2 small eggs 2 ozs. chocolate, melted
y^ cup milk % teaspoon vanilla
Cream the butter, add sugar gradually, and yolks of eggs
well beaten, then whites of eggs beaten until stiff. Add
milk, flour mixed and sifted with baking powder, and beat
thoroughly. Then add chocolate and vanilla. Bake forty
minutes in a shallow cake pan.
Chocolate Cake H
% cup butter ^ teaspoon soda
\% cups sugar ^ teaspoon cream of tartar
% cup milk Whites 5 eggs
2^ cups flour 2 squares unsweetened chocolate,
grated
Cream the butter; add sugar gradually, milk, and flour
mixed and sifted with soda and cream of tartar. Beat whites
of eggs, and add to first mixture ; then add chocolate, and
beat thoroughly. Bake forty- five minutes in a moderate
oven.
Chocolate Marshmallow Cake
PoUow receipe for Chocolate Cake 11. As soon as cake
is removed from pan, cover bottom with marshmallows
pulled apart with tips of fingers, but not quite separated into
halves. The exposed soft surface will quickly adhere to hot
cake. Pour over Chocolate Fudge Frosting.
Chocolate Nougat Cake
^ cup butter 3 teaspoons baking powder
1/^ cups powdered sugar % teaspoon vanilla
1 Qg^ 2 squares chocolate, melted
1 cup milk y^ cup powdered sugar
2 cups bread flour % cup almonds, blanched
and shredded
Cream the butter, add gradually one and one-half cups
gagar, and egg unbeaten ; when well mixed, add two-thirda
OAKS 507
milk, flour mixed and sifted with baking powder, and
vanilla. To melted chocolate add one-third cup powdered
sugar, place on range, add gradually remaining milk, and
cook until smooth. Cool slightly, and add to cake mixture.
Bake fifteen to twenty minutes in round layer cake pans.
Put between layers and on top of cake White Mountain
Cream sprinkled with almonds.
Chocolate Dominoes
% cup pecan nut meat % cup dates
j^ cup English walnut meat Grated rind 1 orange
y^ cup figs 1 tablespoon orange juice
1 square chocolate, melted
Mix nut meats, figs, and dates, and force through a
meat chopper, or chop finely. Add remaining ingredients,
toss on a board sprinkled with powdered sugar, and roll to
one- third inch in thickness. Cut in domino shapes, spread
thinly with melted unsweetened chocolate, and decorate
with small pieces blanched almonds to imitate dominoes.
Cream Pie I
% cup butter % cup milk
1 cup sugar \% cups flour
2 eggs % teaspoon salt
2)^ teaspoons baking powder
Mix as One Egg Cake. Bake in round layer cake pans.
Put Cream Filling between layers and sprinkle top with
powdered sugar.
Cream Pie II
Make as Cream Pie I, using French Cream Filling in
place of Cream Filling.
Cocoanut Pie
Mix and bake same as Cream Pie. Put Cocoanut Filling
between layers and on top.
"Washington Pie
Mix and bake same as Cream Pie. Put raspberry jam or
jelly between layers and sprinkle top with powdered sugar.
608 BOSTON COOKING-SCHOOL COOK BOOK
Chocolate Pie
2 tablespoons butter % cup milk
^ cup sugar 1)^ cups flour
1 Qgg 2 teaspoons baking powder
Mix and bake same as Cream Fie. Split layers, and
spread between and on top of each a thin layer of Chocolate
Frosting.
Orange Cake
^ cup butter i^ cup milk
1 cup sugar 1^ cups flour
2 eggs 21^ teaspoons baking powder
Cream the butter, add sugar gradually, eggs well beaten,
and milk. Then add flour mixed and sifted with baking
powder. Bake in a thin sheet in a dripping-pan. Cut in
halves, spread one-half with Orange Filling. Put over
other half, and cover with Orange Frosting.
Quick Cake
}{ cup soft butter 1^ cups flour
13^ cups brown sugar 3 teaspoons baking powder
2 eggs y^ teaspoon cinnamon
)4 cup milk }4 teaspoon grated nutmeg
}^ lb. dates, stoned and cut in pieces
Put ingredients in a bowl and beat all together for three
minutes, using a wooden cake spoon. Bake in a buttered
and floured cake pan thirty-five to forty minutes. If direc-
tions are followed this makes a most satisfactory cake ;
but if ingredients are added separately it will not prove
a success.
Boston Favorite Cake
% cup butter 1 cup milk
2 cups sugar 3>^ cups flour
4 eggs }£ teaspoon salt
5 teaspoons baking powder
Cream the butter, add sugar gradually, eggs beaten until
light, then milk and flour mixed and sifted with baking
powder. This recipe makes two loaves, or one-half the
mixture may be baked in individual tins.
CAKB 509
Cream Cake
2 eggs 23^ teaspoons baking powder
1 cup sugar % teaspoon salt
% cup thin cream % teaspoon cinnamon
\% cups flour 3€ teaspoon mace
y^ teaspoon ginger
Put unbeaten eggs in a bowl, add sugar and cream, and
beat vigorously. Mix and sift remaining ingredients, then
add to first mixture. Bake thirty minutes in a shallow cake
pan.
Currant Cake
% cup butter % cup milk
1 cup sugar , 2 cups flour
2 eggs 3 teaspoons baking powder
Yolk 1 Qgg 1 cup currants mixed with
1 tablespoon flour
Cream the butter, add sugar gradually, and eggs and Qg%
yolk well beaten. Then add milk, flour mixed and sifted
with baking powder, and currants. Bake forty minutes in
buttered and floured cake pan.
Citron Cake
1^ lb. butter ^ % lb. flour
% lb. sugar 1 tablespoon brandy
3 eggs 1 cup citron, thinly sliced,
^2. cup milk then cut in strips
\% teaspoons baking powder
Cream the butter, add sugar gradually, yolks of eggs
well beaten, milk, and flour mixed and sifted with baking
powder. Beat whites of eggs until stiff, and add to first
mixture, then add brandy and citron. Bake in a moderate
oven one hour.
Velvet Cake
% cup batter \% cups flour
1/^ cups sugar >^ cup corn-starch
Yolks 4 eggs 4 teaspoons baking powder
% cup cold water Whites 4 eggs
cup almonds, blanched, and shredded
Cream the butter, add sugar gradually, yolks of eggs well
beaten, and water. Mix and sift flour, corn-starch, and
610 BOSTON COOKTNG-SCHOOL COOK BOOK
baking powder, and add to first mixture ; then add whites
of eggs beaten until stiff. After putting in pan, cover with
almonds and sprinkle with powdered sugar. Bake forty
minutes in a moderate oven.
Walnut Cake
% cup butter \% cups flour
1 cup sugar 2^ teaspoons baking powder
Yolks 3 eggs Whites 2 eggs
y^ cup milk %^ cup walnut meat, broken
% teaspoon salt in pieces
Mix ingredients in order given. Bake forty-five minutes
in a moderate oven. Cover with White Mountain Cream,
crease in squares, and put one-half walnut on each square.
Spanish. Cake
% cup butter 1^ cups flour
1 cup sugar 3 teaspoons baking powder
Yolks 2 eggs 1 teaspoon cinnamon
% cup milk Whites 2 eggs
Mix ingredients in order given. Bake in shallow tins and
spread between and on top Caramel Frosting.
Cup Cakes
% cup butter 1 cup milk
2 cups sugar 33^ cups flour
4 eggs 4 teaspoons baking powder
X^ teaspoon mace
Put butter and sugar in a bowl, and stir until well mixed ;
add eggs well beaten, then milk, and flour mixed and sifted
with baking powder and mace. Bake in individual tins.
Cover with Chocolate Frosting.
Cinnamon Cakes
% cup butter % cup milk
1 cup sugar 1)^ cups flour
2 eggs 2)^ teaspoons baking powder
1 tablespoon cinnamon
Mix ingredients in the order given, and bake in individual
buttered cake tins.
CAKE 511
Almond Cakes
% cup butter 2 eggs
% cup sugar 1% cups flour
3^ cup milk 2 teaspoons baking powder
1 cup Jordan almonds, blanched and cut in pieces
Mix ingredients in order given, and bake in individual
cake pans.
Bro'wnies
% cup butter 1 egg, well beaten
)^ cup powdered sugar % cup bread flour
3^ cup Porto Rico molasses 1 cup pecan meat, cut in pieces
Mix ingredients in order given. Bake in small shallow
fancy cake tins, garnishing top of each cake with one-half
pecan.
Chocolate Sponge
% cup butter 1 teaspoon cinnamon
}^ cup prepared powdered cocoa i^ teaspoon clove
3 eggs % cup cold water
1 cup sugar 1 cup flour
3 teaspoons baking powder
Cream the butter ; add cocoa, yolks of eggs well beaten,
Bugar mixed with cinnamon and clove, and water. Beat the
whites of eggs, and add to first mixture alternately with
flour mixed and sifted with baking powder. Bake in small
tins from fifteen to twenty minutes.
Devil's Food Cake I
3^ cup butter 5 teaspoons baking powder
2 cups sugar y^ teaspoon salt
Yolks 4 eggs Whites 4 eggs
1 cup milk 4 squares chocolate
2% cups flour 1^ teaspoon vanilla
Cream the butter, and add gradually one-half the sugar.
Beat yolks of eggs until thick and lemon-colored, and add
gradually remaining sugar. Combine mixtures, and add
alternately milk and flour mixed and sifted with baking
powder and salt ; then add whites of eggs beaten stiff,
chocolate melted, and vanilla. Bake forty-five to fifty min-
utes in an angel cake pan. Cover with White Mountain
Cream (see p. 628).
612 BOSTON COOKING-SCHOOL COOK BOOK
Devil's Food Cake II
4 squares unsweetened chocolate ^ cup sugar
y^ cup sugar 3=€ ^^P sour milk
% cup sweet milk 1 ^gg
Yolk 1 Qgg \% cups flour
^ cup butter % teaspoon soda
% teaspoon vanilla
Melt chocolate over hot water, add one-half cup sugar,
and gradually sweet milk ; then add yolk of egg, and cook
until mixture thickens. Set aside to cool. Cream the but-
ter, add gradually one-half cup sugar, ^gg well beaten, sour
milk, and flour mixed and sifted with soda. Combine mix-
tures and add vanilla. Bake in shallow cake pans, and put
between and on top boiled frosting. -sAdd to filling one-
fourth cup raisins seeded and cut in piec^es, if desired*
Chocolate Vienna Cake
^ cup butter \% cups flour
J^ cup sugar 3 teaspoons baking powder
Yolks 5 eggs Whites 5 eggs
4 squares Baker's chocolate Apricot or Orange Marmalade
Mix ingredients in order given, and bake in small tins.
Remove from tins, cool, take out a small portion of cake
from the centre of each, and fill cavity with marmalade.
Cover tops of cake with Marshm allow Frosting or Chocolate
Frosting IV.
Chocolate Fruit Cake
y^ cup butter 3€ teaspoon salt
1 cup sugar i^ cup candied cherries
^ cup breakfast cocoa y^ cup raisins, seeded and
Yolks 3 eggs cut in pieces
% cup cold water \% tablespoons brandy
13^ cups bread flour ^ cup walnut meats, cut
3 teaspoons baking in pieces
powder Whites 3 eggs
1 teaspoon cinnamon 1 teaspoon vanilla
Cover fruit with brandy and let stand several hours. Mix
ingredients in order given, and bake in deep cake pan fifty
minutes. Cover with White Mountain Cream, and as soou
CAKE 518
as frosting is set, spread as thinly as possible with melted
chocolate.
Ribbon Cake
% cup butter % teaspoon cinnamon
2 cups sugar )^ teaspoon mace
Yolks 4 eggs ^ teaspoon nutmeg
1 cup milk y^ cup raisins, seeded and
33^ cups flour cut in pieces
5 teaspoons baking powder % cup figs, finely chopped
Whites 4 eggs 1 tablespoon molasses
Mix first seven ingredients in order given. Bake two-
thirds of the mixture in two layer-cake pans. To the remain-
der add spices, fruit, and molasses, and bake in a layer-cake
pan. Put layers together with jelly (apple usually being
preferred, as it has less flavor), having the dark layer in the
centre.
Golden Spice Cake
% cup butter 2^=^ cups flour
% cup brown sugar 1 teaspoon cinnamon
1 Qgg }4. teaspoon soda
Yolks 4 eggs % teaspoon clove
% cup molasses ^ teaspoon grated nutmeg
}^ cup milk Few grains cayenne
Few gratings lemon rind
Cream the butter, add sugar gradually, ^^g and yolks of
eggs well beaten, molasses, milk, flour, mixed and sifted
with spices, cayenne, and lemon rind. Bake in a moderate
oven one hour, and cover with White Mountain Cream (see
p. 528).
Walnut Mocha Cake
% cup butter 1^ cups flour
1 cup sugar 1% teaspoons baking powder
y^ cup coffee infusion Whites 3 eggs
^ cup walnut meats, broken in pieces
Follow directions for mixing butter cake mixtures. Cover
with Confectioners' Frosting, using cream, and flavoring with
5U
BOSTON OOOKING-SCHOOL COOK BOOK
^ cup butter
1)^ cups brown sugar
Yolks 2 eggs
^ cup milk
2)^ cups flour
3j^ teaspoons baking powder
1 teaspoon orange extract
1 teaspoon vanilla
Birthday Cake
2 tablespoons Sherry
^ cup raisins, seeded
and cut in pieces
^ cup walnut meats,
cut in pieces
^ cup currants
2 tablespoons candied
orange peel, finely cu*
Whites 2 eggs
Follow directions for making butter-cake mixtures. Bak<a
in a buttered and floured angel cake pan in a slow oven one
and one-quarter hours. Cover with Ornamental Frosting
(see p. 532).
Rich Coffee Oake
1 cup butter
2 cups sugar
4 eggs
2 tablespoons molasses
1 cup cold boiled cofEee
3^ cups flour
6 teaspoons baking powder
1 teaspoon cinnamon
)4 teaspoon clove
J4 teaspoon mace
^ teaspoon allspice
^ cup raisins, seeded and
cut in pieces
^ cup currants
^ cup citron, thinly sliced
and cut in strips
2 tablespoons brandy
Follow directions for making butter-cake mixtures. Bake
in deep cake pans.
Nut Spice Cake
■ /4 c^P butter
1 cup brown sugar
;4 cup mdasses
Yolks 4 eggs
1 cup sour milk
2}^ cups flour
1 teaspoon soda
1 teaspoon cinnamon
Mix ingredients in t
Iwo loaves.
14 teaspoon clove
^ nutmeg, grated
1 cup raisins, seeded and cut
in pieces
)4 cup currants
^ cup English walnut meats,
cut m pieces
1)4 teaspoons baking powder
order given. This recipe makes
OAE£ 515
Dark Fruit Cako
y^ cup butter 2 eggs
^ cup brown sugar )^ cup milk
^ cup raisins, seeded and 2 cups flour
cut in pieces % teaspoon soda
^ cup currants 1 teaspoon cinnamon
y^ cup citron, thinly sliced %. teaspoon allspice
and cut in strips %. teaspoon mace
y^ cup molasses ^ teaspoon clove
% teaspoon lemon extract
Follow directions for mixing butter cake mixtures. Bake
in deep cake pans one and one-quarter hours.
Nut Cakes
Meat from 1 lb. pecans ^ cup flour
1 lb. powdered sugar Whites 6 eggs
1 teaspoon vanilla
Pound nut meat and mix with sugar and flour. Beat
•whites of eggs until stiff, add first mixture and vanilla.
Drop from tip of tablespoon (allowing one spoonful for each
cake) on a tin sheet covered with buttered paper. Bake
twenty minutes in a moderate oven.
Snow Cake
y^ cup butter 2>^ teaspoons baking powder
1 cup sugar Whites 2 eggs
y^ cup milk K teaspoon vanilla or
\% cups flour M teaspoon almond extract
Follow recipe for mixing butter cakes. Bake forty-five
minutes in a deep narrow pan.
LUj Cak«
y^ eup butter 2>j^ teaspoons baking powder
1 eup sugar Whites 3 eggs
y^ cup milk K teaspoon lemon extract
\\ eups flour % teaspoon vanilla
Follow r«eipo for mixing butter oakes.
510 BOSTON COOKING-SCHOOL COOK BOOK
Corn-starch Cake
1 cup butter 4^ teaspoons baking powder
2 cups sugar Whites 5 eggs
1 cup milk % teaspoon vanilla or
1 cup corn-starch % teaspoon almond extract
2 cups flour
Follow recipe for mixing butter cakes. This mixture
makes two loaves.
Prune Almond Cake
Bake one-half Corn-starch Cake mixture in a dripping-
pan. Cut in two crosswise, spread between layers Prune
Almond Filling, and cover top with White Mountain Cream.
Prune Almond Filling. To one-half the recipe for White
Mountain Cream add eight soft prunes stoned and cut in
pieces, and one- fourth cup almonds blanched and cut in
pieces.
Marshmallow Cake
% cup butter 3 teaspoons baking powder
1% cups sugar ^ teaspoon cream of tartar
% cup milk Whites 5 eggs
2 cups flour 1 teaspoon vanilla
Follow recipe for mixing butter cakes. Bake in shallow
pans, and put Marshmallow Cream between the layers and
on the top.
Fig Eclair
^ cup butter (scant) \% cups flour
1 cup sugar 3 teaspoons baking powder
^ cup milk Whites 4 eggs
% teaspoon vanilla
Follow recipe for mixing butter cakes. Bake in shallow
pans, put between layers Fig Filling, and sprinkle top with
powdered sugar.
Banana Cake
Mix and bake Fig Eclair mixture; put between layers
White Mountain Cream covered with thin slices of banana,
and frost the top. This should be eaten the day it is made.
CAKE 617
Bride's Cake
% cup butter % cup milk 3 teaspoons baking powder
1>^ cups sugar 2% cups flour % teaspoon cream of tartar
Whites six eggs % teaspoon almond extract
Follow recipe for mixing butter cakes. Bake forty-five to
fifty minutes in deep, narrow pans. Cover with white
frosting.
Ice Cream Cake
% cup butter 1 cup milk 4 teaspoons baking powder
2 cups sugar 3 cups flour Whites 4 eggs
Vanilla
Follow recipe for mixing butter cakes. Bake in layers,
and put between layers and on top Ice Cream Frosting.
Light Fruit Cake
To Fig ^ficlair mixture add one-half cup raisins seeded
and cut in pieces, two ounces citron thinly sliced and cut in
strips, and one-third cup walnut meat cut in pieces. In
making mixture, reserve one tablespoon flour to use for
dredging fruit.
"White Nut Cake
^ cup butter }^ cup milk % teaspoon cream of tartar
11^ cups sugar 1% cups flour 3 teaspoons baking powder
Whites 8 eggs 1 cup walnut meat cut in pieces
Follow recipe for mixing butter cakes. This mixture
makes two loaves.
Golden Cake
^ cup butter Yolks 5 eggs % cup flour
y^ cup sugar )^ cup milk \)^ teaspoons baking
1 teaspoon orange extract powder
Cream the butter, add sugar gradually, and yolks of egga
beaten until thick and lemon-colored, and extract. Mix and
fiift flour acd baking powder, and add alternately with milk
to first mixture. Omit orange extract, add one-half cup nut
Bie&t cut in small pieces, and bake in individual tini.
61$ BO0TOM OOOEQffGhflOHOOL OOOK BOOK
Mocha Cakeii
Bake ft sponge cake mixture in sheets. Shape in small
rounds, and cut in three layers. Put layers together with a
thin coating of frosting. Spread frosting around sides and
roll in shredded cocoanut. Ornament top with frosting
forced through a pastry bag and tube, using the rose tube.
Begin at centre of top and coil frosting around until surface
is covered. Garnish centre of top with a candied cherry.
Frosting. Wash one-third cup butter, add one cup pow-
dered sugar gradually, and beat until creamy. Then add one
cup Cream Filling which has been cooled. Flavor with one-
half teaspoon vanilla and one and one-half squares melted
chocolate.
This frosting is sometimes colored pink, yellow, green, or
lavender, and flavored with rose, vanilla, or a combination
of almond and vanilla. Large Mocha Cakes are baked in
two round layer cake tins, each cake being cut in two layers.
Layers are put together as small cakes. The top is spread
smoothly with frosting, then ornamented with large pieces
of candied fruits arranged in a design^ and frosting forced
through pastry bag and tube.
Cream Cakes
% cup butter 4 eggs
1 cup boiling water 1 cup floar
Pour butter and water in saucepan and place on front of
range. As soon as boiling-point is reached, add flour all at
once, and stir vigorously. Remove from fire as soon as
mixed, and add unbeaten eggs one at a time, beating, until
thoroughly mixed, between the addition of eggs. Drop by
spoonfuls on a buttered sheet, one and one-half inches apart,
shaping with handle of spoon as nearly circular as possible,
having mixture slightly piled in centre. Bake thirty minutes
in a moderate oven. With a sharp knife make a cut in each
large enough to admit of Cream Filling. This recipe makes
eighteen small cream cakes. For flavoring cream filling use
lemon extract. If cream cakes are removed from oven
before being thoroughly cooked, they will fall.. If in doubt,
OAKB 519
take one from oven, aud if it does not fall, this is sufficient
proof that others are cooked.
French Cream Cakes
Fill Cream Cakes with Cream Sauce I.
French Stra-w^berry Cream Cakes
Shape cream cake mixture oblong, making twelve cakes.
Split, and fill with Strawberry Cream Filling.
Eclairs
Shape cream cake mixture four and one-half inches long
by one inch wide, by forcing through a pastry bag and tube.
Bake twenty-five minutes in a moderate oven. Split, and fill
with vanilla, coffee, or chocolate cream filling. Frost with
Confectioners' Frosting to which is added one-third Kjup
melted Fondant, dipping top of eclairs in frosting while it is
hot.
Lemon Queens
^ lb. butter Yolks 4 eggs
% lb. sugar 5 ozs. flour
Grated rind 1 lemon 3^ teaspoon salt
% tablespoon lemon juice J=^ teaspoon soda (scant)
Whites 4 eggs
Cream the butter, add sugar gradually, and continue
beating. Then add grated rind, lemon juice, and yolks of
eggs beaten until thick and lemon- colored. Mix and sift
soda, salt, and flour ; add to first mixture and beat thor-
oughly. Add whites of eggs beaten stiff. Bake from twenty
to twenty-five minutes in small tins.
Queen Cake
% cup butter Whites 6 eggs
2 cups flour (scant) 1^ cups powdered sugar
^ teaspoon soda 1}^ teaspoons lemon juice
Cream the butter, add flour gradually, mixed and sifted
with soda, then add lemon juice. Beat whites of eggs. until
stiff ; add sugar gradually, and combine the mixtures. Bake
fifty minutes in a long shallow pan. Ck)Ver with Opera Cara-
mel Frostioig.
520 BOSTON COOKING-SCHOOL COOK BOOK
Pound Cake
1 lb. butter Whites 10 eggs
1 lb. sugar 1 lb. flour
Yolks 10 eggs % teaspoon mace
2 tablespoons brandy
Cream the butter, add sugar gradually, and continue beat-
mg; then add yolks of eggs beaten until thick and lemon-
colored, whites of eggs beaten until stiff and dry, flour,
mace, and brandy. Beat vigorously five minutes. Bake in
a deep pan one and one-fourth hours in a slow oven ; or if to
be used for fancy ornamented cakes, bake thirty to thirty-
five minutes in a dripping-pan.
New York Gingerbread
1 cup butter (scant) 5 eggs
1 j^ cups flour \% cups powdered sugar
2 tablespoons yellow ginger 1 teaspoon baking powder
Cream the butter, and add flour gradually, mixed and
sifted with ginger. Beat the yolks of the eggs until thick
and lemon-colored, and add sugar gradually. Combine mix-
tures, add whites of eggs, beaten until stiff, and sift over
baking powder. Beat thoroughly, turn into a buttered deep
cake pan, and bake one hour in a moderate oven.
Newport Pound Cake
Make same as New York Gingerbread, omitting ginger,
and substituting one teaspoon vanilla extract.
Christmas Cakes
Bake Newport Pound Cake in golden-rod pans, cut in
fourths crosswise, spread with Ice Cream Frosting, and gar«
nish with green leaves, made from ornamental frosting, and
round red candies to imitate berries.
Ginger ipound Cakes
Cream one-half pound butter and add gradually one-half
pound sugar, continuing the beating. Add three-fourths
pound flour, mixed and sifted with two teaspoons baking
powder alternately with four eggs beaten until thick and
CAKE 621
lemon-colored ; then add one-half pound Canton ginger cut in
small pieces. Bake in small buttered and floured individual
cake pans in a slow oven. Cover with White Mountain
Cream (see p. 528).
Molasses Found Cake
% cup butter % teaspoon soda
^ cup sugar 1 teaspoon cinnamon
2 eggs )4 teaspoon allspice
% cup milk J^ teaspoon clove
% cup molasses ^ teaspoon mace
2% cups flour 3^ cup raisins, seeded and
cut in pieces
% cup citron, thinly sliced and cut in strips
Cream the butter, add sugar gradually, eggs well beaten,
and milk and molasses. Mix and sift flour with soda and
spices, and add to first mixture, then add fruit. Bake in
small buttered tins from twenty-five to thirty minutes in
a moderate oven. This recipe makes twenty-four little
cakes.
English Fruit Cake
1 lb. butter 2 tablespoons milk
1 lb. light brown sugar 3 lbs. currants
9 eggs 2 lbs. raisins, seeded and
1 lb. flour finely chopped
2 teaspoons mace % 1^* almonds, blanched and
2 teaspoons cinnamon shredded
1 teaspoon soda 1 lb. citron, thinly sliced and
cut in strips
Cream the butter, add sugar gradually, and beat thor-
oughly. Separate yolks from whites of eggs ; beat yolks
until thick and lemon-colored, whites until stiff and dry, and
add to first mixture. Then add milk, fruit, nuts, and flour
mixed and sifted with mace, cinnamon, and soda. Put in
buttered deep pans, cover with buttered paper, steam three
hours, and bake one and one half hours in a slow oven,
or bake four hours in a very slow oven. Rich fruit cake
is always more satisfactory when done if the cooking is
Accomplished by steaming.
62S BOSTON OOOKINGhSOHOOL COOK: BOOK
Wedding Cake I
1 lb. butter }4 teMpoon clore
1 lb. sngar 8 lbs. raisins, seeded and
12 eggs cut in pieces
1 lb. flour 1 lb. currants
2 teaspoons cinnamon 1 lb. citron, thinly sliced
Nutmeg -\ ' and cut in strips
Allspice Y^ e^^^^° 1 lb. figs, finely chopped
Mace ) ^ cup brandy
2 tablespoons lemon juice
Cream the butter, add sugar gradually, and beat thoroughly.
Separate yolks from whites of eggs, beat yolks until thick
and lemon-colored, whites until stiff and dry, and add to first
mixture. Add flour (excepting one-third cup, which should
be reserved to dredge fruit) mixed and sifted with spices,
brandy, and lemon juice. Then add fruit, except citron,
dredged with reserved flour. Dredge citron with flour and
put in layers between cake mixture when putting in the pan.
Bake same as English Fruit Cake.
Wedding Cake II
1 lb. butter 8 lbs. raisins, seeded and cut
1 lb. brown sugar in pieces
12 eggs 2 lbs. Sultana raisins
1 cup molasses 1}4 lbs. citron, thinly sliced
1 lb. flour and cut in strips
4 teaspoons cinnamon 1 lb. currants
4 teaspoons allspice % preserved lemon rind
1)^2 teaspoons mace • }^ preserved orange rind
1 nutmeg, grated 1 cup brandy
^ teaspoon soda 4 squares chocolate, melted
1 tablespoon hot water
Cream the butter, add sugar gradually, and beat thoroughly.
Separate yolks from whites of eggs, and beat yolks until
thick and lemon-colored. Add to first mixture, then add
flour (excepting one-third cup, which should be reserved to
dredge fruit), mixed and sifted with spices, fruit dredged
with flour, lemon rind and orange rind finely chopped, brandy.
ohooolate, and white* of egga beaten until stiff and dry.
OAKS 528
Just before putting into pans, add soda dissolved in hot
water. Cover pans with buttered paper, and steam four
hours. Finish cooking by leaving in a warm oven over
night.
Imperial Cake
% lb. butter %_ lb. raisins, seeded and
% lb. sugar cut in pieces
Yolks 5 eggs % ^^P walnut meat, broken
Whites 5 eggs in pieces
Grated rind % lemon % ^- ^o^''
2 teaspoons lemon juice )^ teaspoon soda
Mix same as Pound Cake, adding raisins dredged with
flour, and nuts at the last.
624 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XXXII
CAKE FILLINGS AND FROSTINGS
Cream Filling
% cup sugar 2 eggs
y^ cup flour 2 cups scalded milk
% teaspoon salt 1 teaspoon vanilla or
% teaspoon lemon extract
Mix dry ingredients, add eggs slightly beaten, and pour
on gradually scalded milk. Cook fifteen minutes in double
boiler, stirring constantly until thickened, afterwards occa-
sionally. Cool and flavor.
Chocolate Cream Pilling
Put one and one-fourth squares unsweetened chocolate
in a saucepan and melt over hot water. Add to Cream
Filling, using in making one cup sugar in place of seven-
eighths cup.
Coffee Cream Filling
Scald milk with two tablespoons ground coffee, strain,
and make same as Cream Filling.
French Cream Filling
% cup thick cream ^ cup powdered sugar
3^ cup milk White one eg^
% teaspoon vanilla
Dilute cream with milk and beat until stiff, using Dover
egg-beater. Add sugar, white of egg beaten until stiff, and
vanilla.
Stra^^berry Filling
1 cup thick cream White 1 egg
y^ cup sugar }^ cup strawberries
y^ teaspoon vanilla
Beat cream until stiff, using Dover egg-beater, add sugar,
white of egg beaten until stiff, strawberries mashed, and
yamlla.
CAKE FILLINGS AND FROSTINGS 626
Lemon Filling
1 cup sugar 3=^ cup lemon juice
2% tablespoons flour 1 egg
Grated rind 2 lemons 1 teaspoon butter
Mix sugar and flour, add grated rind, lemon juice, and
Qgg slightly beaten. Put butter in saucepan ; when melted,
add mixture, and stir constantly until boiling-point is
reached. Care must be taken that mixture does not ad-
here to bottom of saucepan. Cool before spreading.
Orange Filling
% cup sugar i^ cup orange juice
2)^ tablespoons flour 3^ tablespoon lemon juice
Grated rind % orange 1 egg slightly beaten
1 teaspoon butter
Mix ingredients in order given. Cook ten minutes in
double boiler, stirring constantly. Cool before spreading.
Chocolate Filling
2% squares unsweetened chocolate 3 tablespoons milk
1 cup powdered sugar Yolk 1 egg
% teaspoon vanilla
Melt chocolate over hot water, add one-half the sugar, and
milk ; add remaining sugar, and yolk of egg ; then cook in
double boiler until it thickens, stirring constantly at first,
that mixture may be perfectly smooth. Cool slightly, flavor,
and spread.
Nut or Fruit Filling
To White Mountain Cream add chopped walnuts, almonds,
figs, dates, or raisins, separately or in combination.
Cocoanut Filling
Whites 2 eggs Fresh grated cocoanut
Powdered sugar
Beat whites of eggs on a platter with a fork until stiff.
Add enough powdered sugar to spread. Spread over cake,
sprinkle thickly with cocoanut. Use for layer cake, having
filling between and on top.
62$ BOSTON 0OOKING-80HOOL COOK BOOK
Lemon Cocoanut Cresun
Juice and grated rind 1 lemon Yolks 2 eggs
1 cup powdered sugar 1 cup shredded cocoanut
Mix lemon juice and rind with sugar and yolks of eggs
slightly beaten ; cook ten minutes in double boiler, stirring
constantly; then add cocoanut. Cool, and use as a filling
for Corn-starch Cake, or any cake made from the whites
of eggs.
Pig Filling
% lb. figs, finely chopped 3^ cup boiling water
y^ cup sugar 1 tablespoon lemon juice
Mix ingredients in the order given and cook in double
boiler until thick enough to spread. Spread while hot.
Figs may be chopped quickly by forcing through a meat
chopper, stirring occasionally.
Marshmallovgr Paste
^ cup sugar ^ lb. marshmallows
)^ cup milk 2 tablespoons hot water
% teaspoon vanilla
Put sugar and milk in a saucepan, heat slowly to boiling-
point without stirring, and boil six minutes. Break marsh-
mallows in pieces and melt in double boiler, add hot water,
and cook until mixture is smooth, then add hot syrup grad-
ually, stirring constantly. Beat until cool enough to spread,
then add vanilla. This may be used for both filling and
frosting.
Pistachio Paste
To Marshmallow Paste add a few drops extract of almond,
one-third cup pistachio nuts blanched and chopped, and
leaf green to color. Use same as Marshmallow Paste.
Prune Almond Pilling
To White Mountain Cream (see p. 528) add one-half cup
gelected prunes, stoned and cut in pieces, and one-third cup
almonds blanched and chopped.
CAKE FILLINGS AND FROSTINGS 52T
Confectioners' Frosting
2 tablespoons boiling water Confectioners' sugar
or cream Flavoring
To liquid add enough sifted sugar to make of right con-
sistency to spread; then add flavoring. Fresh fruit juice
may be used in place of boiling water. This is a most
satisfactory frosting, and is both easily and quickly made.
Orange Frosting
Grated rind 1 orange 1 tablespoon orange juice
1 teaspoon brandy Yolk 1 egg
% teaspoon lemon juice Confectioners' sugar
Add rind to brandy and fruit juices ; let stand fifteen
minutes. Strain, and add gradually to yolk 'of egg slightly
beaten. Stir in confectioners' sugar until of right con-
sistency to spread.
Gelatine Frosting
2% tablespoons boiling water %^ cup confectioners'
y^ teaspoon granulated gelatine sugar
^ teaspoon vanilla
Dissolve gelatine in boiling water. Add sugar and flavor-
ing and beat until of right consistency to spread. Crease in
squares when slightly hardened.
Plain Frosting
White 1 egg % teaspoon vanilla or
2 teaspoons cold water % tablespoon lemon juice
^ cup confectioners' sugar
Beat white of egg until stiff ; add water and sugar. Beat
thoroughly, then add flavoring. Use more sugar if needed.
Spread with a broad- bladed knife.
Chocolate Frosting I
\% squares chocolate Yolk 1 egg
% cup scalded cream % teaspoon melted butter
Few grains salt Confectioners' sugar
3^ teaspoon vanilla
Melt chocolate over hot water, add cream gradually, salt,
yolk of egg, and butter. Stir in confectioners' sugar until of
hgkt oontiiteacj to spread; then add flayoriag.
528 BOSTON COOKING-SCHOOL COOK BOOK
Chocolate Frosting II
1^ cups sugar 4 squares chocolate, melted
^ cup hot water }4, teaspoon vanilla
Boil sugar and water, without stirring, until syrup will
thread when dropped from tip of spoon. Pour syrup grad-
ually on melted chocolate, and continue beating until of right
consistency to spread ; then add flavoring.
Chocolate Frosting III
2 squares chocolate 5 tablespoons hot water
1 teaspoon butter Confectioners' sugar
^ teaspoon vanilla
Melt chocolate over boiling water, add butter and hot
water. Cool, and add sugar to make of right consistency to
spread. Flavor with vanilla.
White Mountain Cream
1 cup sugar • % teaspoon vanilla or
y^ cup cold water ^ tablespoon lemon juice
White 1 ^g'g
Put sugar and water in saucepan, and stir to prevent
sugar from adhering to saucepan ; heat gradually to boiling-
point, and boil without stirring until syrup will thread when
dropped from tip of spoon or tines of silver fork. Pour
syrup gradually on beaten white of egg, beating mixture
constantly, and continue beating until of right consistency
to spread ; then add flavoring and pour over cake, spreading
evenly with back of spoon. Crease as soon as firm. If not
beaten long enough, frosting will run ; if beaten too long, it
will not be smooth. Frosting beaten too long may be im-
proved by adding a few drops of lemon juice or boiling
water. This frosting is soft inside, and has a glossy surface.
If frosting is to be ornamented with nuts or candied cherries,
place them on frosting as soon as spread.
Ice Cream Frosting
\%, cups sugar Whites 2 eggs
^ cup water y^ teaspoon vanilla
Follow directions for White Mountain Cream.
CAKE FILLINGS AND FEOSTINGS 629
Boiled Frosting
1 cup sugar }4, cup water Whites 2 eggs
1 teaspoon vanilla, or y^ tablespoon lemon juice
Make same as White Mountain Cream. This frosting, on
account of the larger quantity of egg, does not stiffen so
quickly as White Mountain Cream, therefore is more success*
fully made by the inexperienced.
Boiled Chocolate Frosting
To White Mountain Cream or Boiled Frosting add one and
one half squares melted chocolate as soon as syrup is added
to whites of eggs.
Brown Frosting
Make same as Boiled Frosting, using brown sugar in place
of white sugar.
Maple Sugar Frosting
1 lb. soft maple sugar % cup boiling water Whites 2 eggs
Break sugar in small pieces, put in saucepan with boiling
water, and stir occasionally until sugar is dissolved. Boil
without stirring until syrup will thread when dropped from
tip of spoon. Pour syrup gradually on beaten whites, beat-
ing mixture constantly, and continue beating until of right
consistency to spread.
Cream Maple Sugar Frosting
1 lb. soft maple sugar 1 cup cream
Break sugar in small pieces, put in saucepan with cream,
and stir occasionally until sugar is dissolved. Boil without
stirring until a ball can be formed when mixture is tried in
cold water. Beat until of right consistency to spread.
Milk Frosting
\% cups sugar 1 teaspoon butter
>^ cup milk y^ teaspoon vanilla
Put butter in saucepan ; when melted, add sugar amd
milk. Stir, to be sure that sugar does not adhere to sauce-
34
630 BOSTON COOKING-SCHOOL COOK BOOK
pan, beat to boiling-point, and boil without stirring thir-
teen minutes. Remove from fire, and beat until of right
consistency to spread ; then add flavoring and pour over
cake, spreading evenly with back of spoon. Crease as
soon as firm.
Caramel Frosting I
Make same as Milk Frostmg, adding one and one-half
squares melted chocolate as soon as boiling-point is reached,
and flavoring with one-eighth teaspoon cinnamon.
Caramel Frosting II
13^ cups sugar % cup butter
% cup grated maple sugar % cup cream
Mix ingredients and boil thirteen minutes. Beat until of
right consistency to spreiad.
Nut Caramel Frosting
1^ cups brown sugar 1 teaspoon vanilla
y^ cup water 1^ cup English walnut
1^ cup white sugar meats, broken in pieces
Whites 2 eggs
Boil sugar and water as for White Mountain Cream. Pour
gradually, while beating constantly, on beaten whites of eggs,
and continue the beating until mixture is nearly cool. Set
pan containing mixture in pan of boiling water, and cook
over range, stirring constantly, until mixture becomes gran-
ular around edge of pan. Remove from pan of hot water
and beat, using a spoon, until mixture will hold its shape.
Add nuts and vanilla, pour on cake, and spread with back of
spoon, leaving a rough surface.
Opera Caramel Frosting
1% cups brown sugar % cup thin cream
% tablespoon butter
Boil ingredients together in a smooth granite saucepan
until a ball can be formed when mixture is tried in cold
water. It takes about forty minutes for boiling. Beat
until of right conBistency to spread.
CAKE FILLINGS AND PROSTINGS 681
Chocolate Fudge Frosting
IJ^ tablespoons butter Few grains salt
3.^ cup unsweetened powdered cocoa 3€ cup milk
1^ cups confectioners' sugar }£ teaspoon vanilla
Melt butter, add cocoa, sugar, salt, and milk. Heat to
boiling-point, and boil about eight minutes. Remove from
fire and beat until creamy. Add vanilla and pour over cake.
Mocha Frosting
^ cup butter 1 tablespoon breakfast cocoa
1)4 cups confectioners' sugar Coffee infusion
Cream butter, and add sugar gradually, continuing the
beating ; then add cocoa and coffee infusion, drop by
drop, until of right consistency to spread or force through
a pastry bag and tube.
Fondant Icing
The mixture in which small cakes are dipped for icing is
fondant, the recipe for which may be found in chapter on
Confections. Cakes for dipping must first be glazed.
To Glaze Cakes. Beat white of one egg slightly, and add
one tablespoon powdered sugar. Apply with a brush to top
and sides of cakes. After glazing, cakes should stand over
night before dipping.
To Dip Cakes. Melt fondant over hot water, and color
and flavor as desired. Stir, to prevent crust from forming
on top. Take cake to be dipped on a three-tined fork and
lower in fondant three-fourths the depth of cake. Remove
from fondant, invert, and slip from fork to a board. Deco-
rate with ornamental frosting and nut meat, candied cherries,
angelica, or candied violets. For small ornamented cakes,
pound cake mixture is baked a little more than one inch
thick in shallow pans, and when cool cut in squares, dia-
monds, triangles, circles, crescents, etc.
Marshmallow Frosting
Melt one cup white fondant; add the white of one egg
beaten until stiff, and stir over the fire two minutes. Re-
move from range, and beat until of right consistency to
spread. Flavor with one-f ourtb teaspoon water white vanilla.
532 BOSTON COOKING-SCHOOL COOK BOOK
This is a most delicious frosting for chocolate cake, but will
never spread perfectly smooth.
Ornamental Frosting I
2 cups sugar Whites 3 eggs
1 cup water ^ teaspoon tartaric acid
Boil sugar and water until syrup when dropped from tip
of spoon forms a long thread. Pour syrup gradually on
beaten whites of eggs, beating constantly; then add acid
and continue beating. When stiff enough to spread, put a
thin coating over cake. Beat remaining frosting until cold
and stiff enough to keep in shape after being forced through
a pastry tube. After first coating on cake has hardened,
cover with a thicker layer, and crease for cutting. If frost-
ing is too stiff to spread smoothly, thin with a few drops of
water. With a pastry bag and variety of tubes, cake may
be ornamented as desired.
Ornamental Frosting II
Whites 3 eggs 1 tablespoon lemon juice
Confectioners' sugar, sifted
Put eggs in a large bowl, add two tablespoons sugar, and
beat three minutes, using a perforated wooden spoon. Re-
peat until one and one-half cups sugar are used. Add
lemon juice gradually, as mixture thickens. Continue add-
ing sugar by spoonfuls, and beating until frosting is stiff
enough to spread. This may be determined by taking up
some of mixture on back of spoon, and with a case knife
making a cut through mixture ; if knife makes a clean cut
and frosting remains parted, it is of right consistency.
Spread cake thinly with frosting ; when this has hardened,
put on a thicker layer, having mixture somewhat stiffer than
first coating, and then crease for cutting. To remaining
frosting add enough more sugar, that frosting may keep in
shape after being forced through a pastry bag and tube.
With a pastry bag and variety of tubes, cake may be
©rnamented as desi^-ed,
fpip
Cake Frosted for St. Valentine's Day for the use
OF Mocha Frosting. — Page 531
Ornamental Frosted Cake. — Page 532.
Dipped Walnuts. — Page 5JS.
V "^■
Bonbons. — Page 545.
FANCY CAKES AND CONFECTIONS 533
CHAPTER XXXIII
FANCY CAKES AND CONFECTIONS
ALMOND paste for making macaroons and small fancy
cakes may be bought of dealers who keep confectioners'
supplies, although sometimes a resident baker or confectioner
will sell a small quantity. Almond paste is put up in five-
pound tin pails, and retails for one and one-half dollars per
pail. During the cold weather it will keep after being opened
for a long time.
Macaroons
% lb. almond paste Whites 3 eggs
% lb. powdered sugar
"Work together almond paste and sugar on a smooth board
or marble slab. Then add whites of eggs gradually, and
work until mixture is perfectly smooth. Confectioners at
first use the hand, afterwards a palette knife, which is not
only of use for mixing but for keeping board clean. Shape,
using a pastry bag and tube, on a tin sheet covered with
buttered paper, one-half inch apart ; or drop mixture from
tip of spoon in small piles. Macaroon mixture is stiff enough
to hold its shape, but in baking spreads. Bake fifteen to
twenty minutes in a slow oven. If liked soft, they should
be slightly baked. After removing from oven, invert paper,
and wet with a cloth wrung out of cold water, when macaroona
will easily slip off.
Almond Macaroons
Sprinkle Macaroons, before baking, with almonds blanched
«nd shredded, or chopped.
6S4 BOSTON COOKING-SCHOOL COOK BOOK
Crescents
^ lb. almond paste Almonds, blanched and
2 ozs. confectioners' sugar finely chopped
White 1 small egg
Mix same as Macaroons. Shape mixture, which is quite
soft, in a long roll. Cut pieces from roll three-fourths inch
long. Roll each separately in chopped nuts, at the same
time shaping to form a crescent. Bake twenty minutes on a
buttered tin sheet in a slow oven. Cool, and frost with Con-
fectioners' Frosting, made thin enough to apply with a brush,
and flavored with lemon juice until quite acid. Other nuts
may be used in place of almonds.
Cinnamon Bars
10 ozs. almond paste White 1 egg
5 ozs. confectioners' sugar y^ teaspoon cinnamon
Mix same as Macaroons. Dredge a board with sugar,
knead mixture slightly, and shape in a long roll. Pat, and
roll one-fourth inch thick, using a rolling-pin. After roiling
the piece should be four inches wide. Spread with frosting
made of white of one egg and two-thirds cup confectioners*
sugar beaten together until stiff enough to spread. Cut in
strips four inches long by three-fourths inch wide. This must
be quickly done, as a crust soon forms over frosting. To
accomplish this, use two knives, one placed through mixture
where dividing line is to be made, and the other used to
make a clean sharp cut on both sides of first knife. Knives
should be kept clean by wiping on a damp cloth. Remove
strips as soon as cut, to a tin sheet, greased with lard and
then floured. Bake twenty minutes on centre grate in a
glow oven.
Horseshoes
Use Cinnamon Bar mixture. Cover with frosting colored
with fruit red. Cut in strips six inches long by one-half
inch wide. As soon as cut, shape quickly, at the same time
carefully, in form of horseshoes. Bake same as Cinnamon
Ban. When cool, make eight dots with chocolate frostiDg
to represent nails«
F4KCY OAKBS AND CONFECTIONS 585
Cocoanut Cakes I
% lb. fresh grated cocoanut 6 ozs. sugar and glucose,
Whites \% eggs using one mixing-spoon
glucose
German Confectioner
Cook cocoanut, sugar, and glucose in double boiler until
mixture clings to spoon, add whites of eggs, stir vigorously,
and cook until mixture feels sticky when tried between the
fingers. Spread in a wet pan, cover with wet paper, and
chill on ice. Shape in small balls, first dipping hands in cold
water. Bake twenty minutes in a slow oven on a tin sheet
greased with white wax.
Cocoanut Cakes II
1 lb. fresh grated cocoanut % lb. sugar
Whites 2 eggs
Cook, shape, and bake same as Cocoanut Cakes I.
Stuffed Dates I
Make a cut the entire length of dates and remove stones.
Fill cavities with castanea nuts, English walnuts, or blanched
almonds, and shape in original form. Roll in granulated
sugar. Pile in rows on a small plate covered with a doily.
If castanea nuts are used, with a sharp knife cut off the
brown skin which lies next to shell.
Stuffed Dates II
Remove stones from dates and fill cavities with Neufchdtel
cheese.
Salted Almonds I
Blanch one-fourth pound Jordan almonds and dry on a
towel. Put one-third cup olive oil in a very small sauce-
pan. When hot, put in one-fourth of the almonds and fry
until delicately browned, stirring to keep almonds constantly
in motion. Remove with a spoon or small skimmer, taking
up as little oil as possible. Drain on brown paper and
sprinkle with salt; repeat until all are fried. It may be
636 BOSTON COOKING-SCHOOL COOK BOOK
necessary to remove some of the salt by wiping nuts with a
napkin.
Salted Almonds II
Prepare almonds as for Salted Almonds I. Fry in one-
third cup fat, using half lard and half clarified butter or all
cocoanut butter. Draip, and sprinkle with salt.
Salted Peanuts
In buying peanuts for salting, get those which have not
been roasted. Remove skins and fry same as Salted
Almonds I or II.
Salted Pecans
Shelled pecans may be bought by the pound, which is
much the best way when used for salting, as it is difficult to
remove the nut meat without breaking. Fry same as salted
Almonds I or II. Care must be taken that they do not re-
main in fat too long; having a dark skin, color does not
determine when they are sufficiently cooked.
Parisian Sweets
1 lb. figs 1 lb. English walnut meat
1 lb. dates Confectioners' sugar
Pick over and remove stems from figs and stones from
dates. Mix fruit with walnut meat, and force through a
meat-chopper. Work, using the hands, on a board dredged
with confectioners' sugar, until well blended. Roll to one-
fourth inch thickness, using confectioners' sugar for dredg-
ing board and pin. Shape with a small round cutter, first
dipped in sugar, or cut with a sharp knife in three-fourth
inch squares. Roll each piece in confectioners' sugar, and
shake to remove superfluous sugar. Pack in layers in a tin
box, putting paper between each layer. These confections
may be used at dinner in place of bonbons or ginger chips.
A combination of nut meat (walnut, almond, and filbert)
may be used in equal proportions.
COl^ECTIONS 587
Sugared Popped Corn
2 quarts popped corn 2 cups brown sugar
2 tablespoons butter % cup water
Put butter in saucepan, and when melted add sugar and
water. Bring to boiling-point, and let boil sixteen minutes.
Pour over corn, and stir until every kernel is well coated
with sugar.
Corn Balls
5 quarts popped corn % cup white corn syrup
2 cups sugar 3^ teaspoon, each, salt and vinegar
\% cups water 1 tablespoon vanilla
Boil sugar, water and corn syrup without stirring until
thermometer registers 260° F. ; then add remaining ingre-
dients and let boil to 264° F. Have com in a large pan,
and pour on gradually the syrup, using a spoon all of the
time to turn corn that it may be evenly coated. Make
into balls, and let stand in a cold place until brittle.
Molasses Candy
2 cups Porto Rico molasses 3 tablespoons butter
% cup sugar 1 tablespoon vinegar
An iron kettle with a rounding bottom (Scotch kettle) oi
copper kettle is best for candy making. If one has no cop-
per kettle, a granite kettle is best for sugar candies.
Put butter in kettle, place over fire, and when melted, add
molasses and sugar. Stir until sugar is dissolved. During
the first of the boiling stirring is unnecessary, but when
nearly cooked, it should be constantly stirred. Boil until,
when tried in cold water, mixture will become brittle. Add
vinegar just before taking from fire. Pour into a well but-
tered pan. When cool enough to handle, pull until porous
and light- colored, allowing candy to come in contact with
tips of fingers and thumbs, not to be squeezed in the hand.
Cut in small pieces, using large shears or a sharp knife, and
then arrange on slightly buttered plates to cool.
Velvet Molasses Candy
1 cup molasses 3 tablespoons vinegar
3 cups sugar )^ teaspoon cream of tartai
1 oup boiling water % cap melted butter
y^ teaapooQ Aodn
538 BOSTON COOKING-SCHOOL COOK BOOK
Put first four ingredients in kettle placed over front of
range. As' soon as boiling-point is reached, add cream of
tartar. Boil until, when tried in cold water, mixture will
become brittle. Stir constantly during last part of cooking
When nearly done, add butter and soda. Pour into a but-
tered pan and pull same as Molasses Candy. While pulling,
add one teaspoon vanilla, one-half teaspoon lemon extract,
few drops oil of peppermint, or few drops oil of wintergreen.
Buttercups
2 cups molasses 2 tablespoons butter
1 cup sugar ^ teaspoon cream of tartar
y^ cup boiling water Fondant flavored with vanilla
Boil ingredients (except fondant) until, when tried in cold
water, a firm ball may be formed in the fingers, not stirring
until the last few minutes of cooking. Pour on a buttered
platter, and when cool enough to handle, pull until light-
colored. Shape on a floured board, having strip wide enough
to enclose a roll of fondant one inch in diameter. Place
fondant on candy, bring edges of candy together, and press
firmly over fondant. With both hands pull candy into a
long strip. Cut in small pieces ; each piece will consist of
fondant encircled with molasses candy. Care must be taken
that candy is not cooked too long, as it should be soft rather
than brittle.
Vinegar Candy
2 cups sugar % cup vinegar
2 tablespoons butter
Put butter into kettle ; when melted, add sugar and vinegar.
Stir until sugar is dissolved, afterwards occasionally. Boil
until, when tried in cold water, mixture will become brittle.
Turn on a buttered platter to cool. Pull, and cut same a«»
Molasses Candy.
Ice Cream Candy
3 cups sugar y^ cup boiling water
y^ teaspoon cream of tartar y^ tablespoon vinegar
CONFECTIONS 689
Boil ingredients together without stirring, until, when tried
in cold water, mixture will become brittle. Turn on a well
buttered platter to cool. As edges cool, fold towards centre.
As soon as it can be handled, pull until white and glossy.
While pulling, flavor as desired, using vanilla, orange ex-
tract, coffee extract, oil of sassafras, or melted chocolate.
Cut in sticks or small pieces.
Butter Scotch
1 cup sugar 1 tablespoon vinegar
^ cup molasses 2 tablespoons boiling water
% cup butter
Boil ingredients together until, when tried in cold water,
mixture will become brittle. Turn into a well buttered pan ;
when slightly cool, mark with a sharp-pointed knife in
squares. This candy is much improved by cooking a small
piece of vanilla bean with other ingredients.
Butter Taffy
2 cups light brown sugar 2 tablespoons water
^ cup molasses % teaspoon salt
2 tablespoons vinegar }/^ cup butter
2 teaspoons vanilla
Boil first five ingredients until, when tried in cold water
mixture will become brittle. When nearly done, add butter,
and just before turning into pan, vanilla. Cool, and mark
in squares.
Horehound Candy
%_ square inch pressed 2 cups boiling water
horehound 3 cups sugar
)^ teaspoon cream of tartar
Pour boiling water over horehound which has been sep-
arated in pieces ; let stand one minute, then strain through
double cheese-cloth. Put into a granite kettle with remain-
ing ingredients, and boil until, when tried in cold water, mix-
ture will become brittle. Turn into a buttered pan, cool
slightly, then mark in small squares. Small square package^
of horehound may be bought for five cents.
640 BOSTON COOKING-SCHOOL COOK BOOK
Chocolate Caramels
2)^ tablespoons butter % cup milk
2 cups molasses 3 squares unsweetened chocolate
1 cup brown sugar 1 teasx^oon vanilla
Put butter into kettle; when melted, add molasses,
sugar, and milk. Stir until sugar is dissolved, and when
boiling-point is reached, add chocolate, stirring constantly
until chocolate is melted. Boil until, when tried in cold
water, a firm ball may be formed in the fingers. Add
vanilla just after taking from fire. Turn into a buttered
pan, cool, and mark in small squares.
Nut Chocolate Caramels
To Chocolate Caramels add the meat from one pound
English walnuts broken in pieces, or one-half pound almonds
blanched and chopped.
Rich Chocolate Caramels
2 tablespoons butter 1 cup molasses
% cup milk 4 squares chocolate
y^ cup sugar 1 cup walnut meats, broken
in pieces
2 teaspoons vanilla
Put butter in saucepan and when melted add milk, sugar
and molasses. When boiling-point is reached add chocolate,
and cook until brittle when tried in cold water, stirring
occasionally to prevent mixture from adhering to pan. Re-
move from fire, beat three minutes, add nut meats and
vanilla, and turn into a buttered pan. When cold cut in
squares and wrap in paraffine paper.
Peanut Nougat
1 lb. sugar 1 quart peanuts
Shell, remove skins, and finely chop peanuts. Sprinkle
with one-fourth teaspoon salt. Put sugar in a perfectly
smooth granite saucepan, place on range, and stir con-
stantly until melted to a syrup, taking care to keep sugar
from sides of pan. Add »ut meat, pour at once into a
CONFECTIOisrS 541
warm buttered tin, and mark in small squares. If sugar
is not removed from range as soon as melted, it will quickly
caramelize.
Nut Bar
Cover the bottom of a buttered shallow pan with one
and one-third cups nut meat (castaneas, English walnuts,
or almonds) cut in quarters. Pour over one pound sugar,
melted as for Peanut Nougat. Mark in bars.
French Nougat
% lb. confectioners* sugar ^ lb. almonds, blanched
and finely chopped
Confectioners' chocolate
Put sugar in a saucepan, place on range, and stir con-
stantly until melted ; add almonds, and pour en an oiled
marble. Fold mixture as it spreads with a broad-bladed
knife, keeping it constantly in motion. Divide in four
parts, and as soon as cool enough to handle shape in long
rolls about one-third inch in diameter, keeping rolls in
motion until almost cold. Wlien cold, snap in pieces one
and one- half inches long. This is done by holding roll
at point to be snapped over the sharp edge of a broad-
bladed knife and snapping. Melt confectioners' chocolate
over hot water, beat with a fork until light and smooth,
and when slightly cooled dip pieces in chocolate and with
a two-tined fork or bonbon dipper remove from chocolate
to oiled paper, drawing dipper through top of each the en-
tire length, thus leaving a ridge. Chocolate best adapted
for dipping bonbons and confections must be bought where
confectioners' supplies are kept.
Nougatine Drops
Drop French Nougat mixture from the tip of a spoon
on an oiled marble very soon after taking from fire. These
drops have a rough surface. When cold, dip in melted
conf eel loners' chocolate.
"Wintergreen Wafers
1 oz. gum tragacanth Confectioners' sugar
1 oap oold water Oil (^ wintergreen
542 BOSTON COOKING-SCHOOL COOK BOOK
Soak gum tragacanth in water twenty-four hours and
rub through a fine wh*e sieve ; add enough confectioners'
sugar to knead. Flavor with a few drops of oil of winter-
green. If liked pink, color . with fruit red. Roll until
very thin on a board or marble dredged with sugar.
Shape with a small round cutter or cut in three-fourths
inch squares. Spread wafers, cover, and let stand until
dry and brittle. This mixture may be flavored with oil
of lemon, clove, sassafras, etc. , and colored as desired.
Cocoanut Cream Candy
1}^ cups sugar 2 teaspoons butter
}£ cup milk }{ cup shredded cocoanut
J^2 teaspoon vanilla
Put butter into granite saucepan ; when melted, add sugar
and milk, and stir until sugar is dissolved. Heat to boiling-
point, and boil twelve minutes ; remove from fire, add cocoa-
nut and vanilla, and beat until creamy and mixture begins
to sugar slightly around edge of saucepan. Pour at once
into a buttered pan, cool slightly, and mark in squares.
One-half cup nut meat, broken in pieces, may be used in
place of cocoanut.
Chocolate Cream Candy
2 cups sugar 1 tablespoon butter
^ cup milk 2 squares unsweetened chocolate
1 teaspoon vanilla
Put butter into granite saucepan ; when melted, add sugar
and milk. Heat to boiling-point; then add chocolate, and
stir constantly until chocolate is melted. Boil thirteen min-
utes, remove from fire, add vanilla, and beat until creamy
and mixture begins to sugar slightly around edge of sauce-
pan. Pour at once into a buttered pan, cool slightly, and
mark in squares. Omit vanilla, if desired, and add, while
cooking, one-fourth teaspoon cinnamon.
Maple Sugar Candy
1 lb. soft maple sugar % cup boiling water
^ cup thin cream ^ cup English walnut or pecan
meat, cut in pieces
CONFECTIONS 643
Break sugar in pieces; put into a saucepan with cream
and water. Bring to boiling- poiLt, and boil until a soft ball
IS formed when tried in cold water. Remove from fire, beat
until creamy, add nut meat, and pour into a buttered tin.
Cool slightly, and mark in squares.
Sultana Caramels
2 cups sugar 2 squares chocolate
% cup milk 1 teaspoon vanilla
yi cup molasses % cup English walnut or hickory
^ cup butter ' nut meat, cut in pieces
2 tablespoons Sultana raisins
Put butter into a saucepan ; when melted, add sugar, milk,
and molasses. Heat to boiling-point, and boil seven minutes.
Add chocolate, and stir until chocolate is melted ; then boil
seven minutes longer. Remove from fire, beat until creamy,
add nuts, raisins, and vanilla, and pour at once into a but-
tered tin. Cool slightly, and mark in squares. The nut
meats and raisins may be omitted.
Pralines
1% cups powdered sugar 2 cups hickory nut or peean
1 cup maple syrup meat, cut in pieces
% cup cream
Boil first three ingredients until, when tried in cold water,
a soft ball may be formed. Remove from fire, and beat
until of a creamy consistency ; add nuts, and drop from tip
of spoon in small piles on buttered paper, or mixture may
be poured into a buttered tin and cut in squares, using
a sharp knife.
Creamed "Walnuts
White 1 egg ^ teaspoon vanilla
y^ tablespoon cold water 1 lb. confectioners' sugar
English walnuts
Put egg, water, and vanilla in a bowl, and beat until well
blended. Add sugar gradually until stiff enough to knead.
Shape in balls, flatten, and place halves of walnuts opposite
544 BOSTON COOKING-SCHOOL COOK BOOK
each other on each piece. Sometimes all the sugar will not
be required.
Peppermints
1}4, cups sugar j^ cup boiling water
6 drops oil peppermint
Put sugar and water into a granite saucepan and stir until
sugar is dissolved. Boil ten minutes ; remove from fire, add
peppermint, and beat until of right consistency. Drop from
tip of spoon on slightly buttered paper.
BOILED SUGAR FOR CONFECTIONS
Eleven tests are considered for boiling sugar : —
Small thread, 215° F. The feather, 232©
Large thread, 217° Soft ball, 238o
Pearl, 220'' Hardball, 248°
Large pearl, 222° Small crack, 290°
The blow, 230° Crack, 310°
Caramel, 350°
Fondant, the basis of all French candy, is made of sugar
and water boiled together (with a small quantity of cream
of tartar to prevent sugar from granulating) to soft ball, 238°
F. The professional confectioner is able to decide when
syrup has boiled to the right temperature by sound while
boiling, and by testing in cold water; these tests at first
seem somewhat diflScult to the amateur, but only a little
experience is necessary to make fondant successfully. A
sugar thermometer is often employed, and proves valuable,
as by its use one need not exercise his judgment.
"White Fondant
2)^ lbs. sugar 1}4 cups hot water
3^ teaspoon cream of tartar
Put ingredients into a smooth granite stewpan. Stir,
place on range, and heat gradually to boiling point. Boil
without stirring until, when tried in cold water, a soft ball
may be formed that will just keep in shape, which is 238° F.
After a few mioutes' boiling, sugar will adhere to sides of
CONFECTIONS 545
kettle ; this should be washed off with the hand first
dipped in cold water. Have a pan of cold water near at
hand, dip hand in cold water, then quickly wash off a small
part of the sugar with tips of fingers, and repeat until all
sugar adhering to side of saucepan is removed. If this is
quickly done, there is no danger of burning the fingers.
Pour slowly on a slightly oiled marble slab. Let stand a few
minutes to cool, but not long enough to become hard around
the edge. Scrape fondant with chopping knife to one end of
marble, and work with a wooden spatula until white and
creamy. It will quickly change from this consistency, and
begin to lump, when it sh:>uld be kneaded with the hands
until perfectly smooth.
Put into a bowl, cover with oiled paper to exclude air,
that a crust may not form on top, and let stand twenty-four
hours. A large oiled platter and wooden spoon may be used
in place of marble slab and spatula. Always make fondant
on a clear day, as a damp, heavy atmoj=>pD^re has an unfa-
vorable effect on the boiling of sugar.
Coffee Fondant
21^ lbs. sugar i^ cup ground coffee
1%, cups cold water 34 teaspoon cream of tartar
Put water and coffee in saucepan, and heat to boiling-
point. Strain through double cheese-cloth ; then add sugar
and cream of tartar. Boil, and work same as White Fondant.
Maple Fondant
IJ^ lbs. maple sugar 1 cup hot water
1^ lbs. sugar i^ teaspoon cream of tartar
Break maple sugar in pieces and add to remaining ingrc
dients. Boil, and work same as White Fondant. .
Bonbons
The centres of bonbons are made of fondant shaped in
small balls. If White Fondant is used, flavor as desired, —
vanilla being usually preferred. For cocoanut centres, work
^9 much shredded coacoanut as possible into a small quantity
36
546 BOSTON COOKING-SCHOOL COOK BOOK
of fondant; for nut centres, surround pieces of nut meat with
fondant, using just enough to cover. French candied cher-
ries are often used in this way. Allow balls to stand over
night, and dip the following day.
To Dip Bonbons. Put fondant in saucepan, and melt
over hot water; color and flavor as desired. In coloring
fondant, dip a small wooden skewer in coloring paste, take
up a small quantity, and dip skewer in fondant. If care is
not taken, the color is apt to be too intense. During dipping,
keep fondant over hot water that it may be kept of riglit
consistency. For dipping, use a two-tined fork or confec-
tioners' bonbon dipper. Drop centres in fondant one at a
time, stir until covered, remove from fondant, put on oiled
paper, and bring end of dipper over the .top of bonbon, thus
leaving a tail-piece which shows that bonbons have been
hand dipped. Stir fondant between dippings to prevent a
crust from forming.
Cream Mints
Melt fondant over hot water, flavor with a few drops of
oil of peppermint, wintergreen, clove, cinnamon, or orange,
and color if desired. Drop from tip of spoon on oiled paper.
Confectioners use rubber moulds for shaping cream mints ;
but these are expensive for home use, unless one is to make
mints in large quantities.
Rose Cream Mints
1)4 cups sugar White 1 egg
2 tablespoons white corn syrup 4 drops oil wintergreen
^ cup water Pink coloring
Put sugar, corn syrup and water into a smooth granite
saucepan, heat gradually to boiling-point, and boil without
stirring until syrup will spin along thread (238° F.). Pour
slowly on to the beaten white of egg, and beat until mixture
will hold its shape. Add flavoring and coloring. Force on
to an oiled paper, using a pastry bag and rose tube. The
work must be done quickly.
CONFECTIONS 64T
Cream Nut Bars
Melt fondant and flavor, stir in any kind of nut meat, cut
in pieces. Turn in an oiled pan, cool, and cut in bars with
a sharp knife. Maple Fondant is delicious with nuts.
Dipped "Walnuts
Melt fondant and flavor. Dip halves of walnuts as bon-
bon centres are dipped. Halves of pecan or whole blanched
almonds may be similarly dipped.
Tutti-Frutti Candy
Fill an oiled border-mould with three layers of melted
fondant. Have bottom layer maple, well mixed with Eng-
lish walnut meat; the second layer colored pink, flavored
with rose, and mixed with candied cherries cut in quarters
and figs finely chopped; the third layer white, flavored with
vanilla, mixed with nuts, candied cherries cut in quarters,
and candied pineapple cut in small pieces. Cover mould
with oiled paper, and let stand over night. Remove from
mould, and place on a plate covered with a lace paper
napkin. Fill centre with Bonbons and Glace Nuts.
Glac^ Nuts
2 cups sugar 1 cup boiling water
^ teaspoon cream of tartar
Put ingredients in a smooth saucepan, stir, place on
range, and heat to boiling-point. Boil without stirring until
syrup begins to discolor, which is 310° F. Wash off sugar
which adheres to sides of saucepan, as in making fondant.
Kemove saucepan from fire, and place in larger pan of cold
water to instantly stop boiling. Remove from cold water
and place in a saucepan of hot water during dipping. Take
nuts separately on a long pin, dip in syrup to cover, remove
from syrup, and place on oiled paper.
Glac6 Fruits
For Glac^ Fruits, grapes, strawberries, sections of man-
darins and oranges, and candied cherries are most conmionlj
648 BOSTOK COOKIKG-SCHOOL COOK BOOK
used. Take grapes separately from clusters, leaving a short
stem on each grape. Dip in syrup made as for Glace Nuts,
holding by stem with pincers. Remove to oiled paper. Glace
fruits keep but a day, and should only be attempted in cold
and clear weather.
Candied Orange Peel
Remove peel from four thin-skinned oranges in quarters.
Cover with cold water, bring to boiling-point, and cook
slowly until soft. Drain, remove white portion, using a
spoon, and cut yellow portion in thin strips, using scissors.
Boil one-half cup water and one cup sugar until syrup will
thread when dropped from tip of spoon. Cook strips in
syrup five minutes, drain, and coat with fine granulated sugar.
Spun Sugar
2 lbs. sugar 2 cups boiling water
^ teaspoon cream of tartar
Put ingredients in a smooth saucepan. Boil without stir-
ring until syrup begins to discolor, which is 300° F. Wash
off sugar which adheres to sides of saucepan, as in making
fondant. Remove saucepan from fire, and place in a larger
pan of cold water to instantly stop boiling. Remove from
cold water, and place in saucepan of hot water. Place two
broomstick-handles over backs of chairs, and spread paper
on the floor under them. When syrup is slightly cooled,
put dipper in syrup, remove from syrup, and shake quickly
back and forth over broomhandles. Carefully take off spun
sugar as soon as formed, and shape in nests, or pile lightly
on a cold dish. Syrup may be colored if desired. Spun
Sugar is served around bricks or moulds of frozen creams
and ices.
Dippers for spinning sugar are made of coarse wires;
about twenty wires, ten inches long, are put in a bundle, and
fastened with wire coiled round and round to form a handle.
Cream Mints. — Page 546.
Candied Orange Peel. — Page 547.
Bread and Butter Folds. — Page 549.
Noisette Sandwiches. — Page 562.
SANDWICHES AND CANAPES 649
CHAPTER XXXIV
SANDWICHES ANJ> CANAPES
IN preparing bread for sandwiches, cut slices as thinly as
possible, and remove crusts. If butter is used, cream
the butter, and spread bread before cutting from loaf.
Spread half the slices with mixture to be used for filling,
cover with remaining pieces, and cat in squares, oblongs, or
triangles. If sandwiches are shaped with round or fancy
cutters, bread should be shaped before spreading, that there
may be no waste of butter. Sandwiches which are prepared
several hours before serving-time may be kept fresh and
moist by wrapping in a napkin wrung as dry as possible out
of hot water, and keeping in a cool place. Paraffine paper
is often used for the same purpose. Bread for sandwiches
cuts better when a day old. Serve sandwiches piled on a
plate covered with a doily.
Rolled Bread
Cut fresh bread, while still warm, in as thin slices as pos-
sible, using a very sharp knife. Spread evenly with butter
which has been creamed. Roll slices separately, and tie
each with baby ribbon.
Bread and Butter Folda
Remove end slice from bread. Spread end of loaf spar-
ingly and evenly with butter which has been creamed. Cut
off as thin a slice as possible. Repeat until the number of
slices required are prepared. Remove crusts, put together
in pairs, and cut in squares, oblongs, or triangles. Use
white, entire wheat, Graham, or brown bread. Three layer
sandwiches are attractive when made Qt entire wheat bread
between white slices.
660 BOSTON COOKTNG-SCHOOL COOK BOOK
Lettuce Sandwiches
Put fresh, crisp lettuce leaves, washed and thoroughly
dried, between thin slices of buttered bread prepared as for
Bread and Butter Folds, having a teaspoon of Mayonnaise
on each leaf.
Egg Sandwiches
Chop finely the whites of ^'hard-boiled" eggs; force the
yolks through a strainer or potato ricer. Mix yolks and
whites, season with salt and pepper, and moisten with May-
onnaise or Cream Salad Dressing. Spread mixture between
thin slices of buttered bread prepared as for Bread and
Butter Folds.
Sardine Sandwiches
Remove skin and bones from sardines, and mash to a
paste. Add to an equal quantity of yolks of '^ hard-boiled '*
eggs rubbed through a sieve. Season with salt, cayenne,
and a few drops of lemon juice ; moisten with olive oil or
melted butter. Spread mixture between thin slices of but-
tered bread prepared as for Bread and Butter Folds.
Sliced Ham Sandwiches
Slice cold boiled ham as thinly as possible. Put between
thin slices of buttered bread prepared as for Bread and
Butter Folds.
Chopped Ham Sandwiches
Finely chop cold boiled ham, and moisten with Sauce
Tartare. Spread between thin slices of buttered bread pre-
pared as for Bread and Butter Folds.
Anchovy Sandwiches
Rub the yolks of " hard-boiled eggs " to a paste. Moisten
with soft butter and season with anchovy sauce. Spread
mixture between thin slices of buttered bread prepared as
for Bread and Butter Folds.
Chicken Sandwiches
Chop cold boiled chicken, and moisten with Mayonnaise or
Cream Salad Dressing ; or season with salt and pepper, and
SANDWICHES AJSB CANAPiAs 651
moisten with rich chicken stock. Prepare as other sand-
wiches.
Lobster Sandwiches
Remove lobster meat from shell, and chop. Season with
salt, cayenne, made mustard, and lemon juice; or moisten
with any salad dressing. Spread mixture on a crisp lettuce
leaf, and prepare as other sandwiches.
Lobster Sandwiches k la Boulevard
Mix an equal quantity of finely chopped lobster meat and
the yolks of "hard-boiled" eggs forced through a sieve.
Moisten with melted butter, and season with German mus-
tard, beef extract diluted with a very small quantity of
boiling water, and salt. Spread mixture between thin
slices of buttered bread, remove crusts, and cut into fancy
shapes. A small quantity of lobster meat is most success-
fully utilized in this way.
Oyster Sandwiches
Arrange fried oysters on crisp lettuce leaves, allowing two
oysters for each leaf, and one leaf for each sandwich. Pre-
pare as other sandwiches.
Nut and Cheese Sandwiches
Mix equal parts of grated Gruyere cheese and chopped
English walnut meat; then season with salt and cayenne.
Prepare as other sandwiches.
Cheese and Anchovy Sandwiches
Cream two tablespoons butter, and add one-fourth cup
g'^ated Young America Cheese and one teaspoon vinegar.
Season with salt, paprika, mustard, and anchovy sauce.
Spread mixture between thin slices of bread.
"Windsor Sandwiches
Cream one-third cup butter, and add one-half cup each of
finely chopped cold boiled ham and cold boiled chicken.
Season with salt and paprika. Spread mixture between
thin slices of bread.
552 BOSTON COOKING-SCHOOL COOK BOOK
/ Club Sandvrichea
Arrange on slices of bread thin slices of cooked bacon ;
cover with slices of cold roast chicken, and cover chicken
with Mayonnaise Dressing. Cover with slices of bread.
Ginger Sandwiches
Cut preserved Canton ginger in very thin slices. Prepare
as other sandwiches.
Fruit Sandwiches
Remove stems and finely chop figs ; add a small quantity
of water, cook in double boiler until a paste is formed, then
add a few drops of lemon juice. Cool mixture, and spread
on thin slices of buttered bread ; sprinkle with finely chopped
peanuts and cover with pieces of buttered bread.
Brown Bread Sandwiches
Brown Bread to be used for sandwiches is best steamed
in one-pound baking-powder boxes. Spread and cut bread
as for other sandwiches. Put between layers finely chopped
peanuts seasoned with salt; or grated cheese mixed with
chopped English walnut meat seasoned with salt.
Noisette Sandwiches
Use one-half recipe for Milk and Water Bread made with
enth-e vrheat flour (see p. 54), and add two tablespoons
molasses and one cup English walnut meats or pecan nut
oroken in small pieces. Let stand twenty-four hours, slice
as thinly as possible, spread sparingly and evenly with
butter, and put between slices orange marmalade. Remove
crusts, cut in fancy shapes, and garnish with nut meats.
Colonial Sandwiches
Make one-half the recipe for Milk and Water Bread (see
p. 54), using entire-wheat flour, and adding one and one-
half tablespoons molasses, and after the first rising adding,
while kneading, one-half cup, each, candied orange peel
finely cut and pecan nut meats broken in pieces. Put into
SANDWICHES AND CANAPES 553
buttered one-pound baking-powder tins until one-third full;
let rise and bake. Cool, and make into sandwiches.
German Sandwiches
Use Zweiback (see p. 61). Spread slices, thinly cut,
with jelly or marmalade, and sprinkle with finely cut English
walnut meats. Cover with thinly cut slices and remove
crusts.
Russian Sandwiches
Spread zephyrettes with thin slices of NeufchMel cheese,
cover with finely chopped olives moistened with Mayonnaise
Dressing. Place a zephyrette over each and press together.
Jelly Sandwiches
Spread zephyrettes with quince jelly and sprinkle with
chopj^ed English walnut meat. Place a zephyrette over
each and press together.
Cheese "Wafers
Sprinkle zephyrettes with grated cheese mixed with a few
grains of cayenne. Put on a sheet and bake until the
cheese melts.
Canapes
Canapes are made by cutting bread in slices one-fourth
inch thick, and cutting slices in strips four inches long by
one and one-half inches wide, or in circular pieces. Then
bread is toasted, fried in deep fat, or buttered and browned
in the oven, and covered with a seasoned mixture of eggs,
cheese, fish, or meat, separately or in combination. Canapes
are served hot or cold, and used in place of oysters at a
dinner or luncheon. At a gentleman's dinner they are
served with a glass of Sherry before entering the dining-
room.
Cheese Canap6s I
Toast circular pieces of bread, sprinkle with a thick layer
of grated cheese seasoned with salt and cayenne. Place on
» tio sheet and bake uotU cheese is melted' Serve at guce.
564 BOSTON COOKING-SCHOOL COOK BOOK
Cheese Canapes II
Spread circular pieces of toasted bread with French
Mustard, then proceed as for Cheese Canapes I.
Sardine Canapes
Spread circular pieces of toasted bread with sardines
(from which bones have been removed) rubbed to a paste,
with a small quantity of creamed butter and seasoned with
Worcestershire Sauce and a few grains cayenne. Place in
the centre of each a stuffed olive, made by removing stone
and filling cavity with sardine mixture. Around each
arrange a border of the finely chopped whites of *' hard-
boiled " eggs.
Lobster Canapes
Finely chop lobster meat and add an equal quantity of
yolks of "hard-boiled " eggs forced through a sieve. Moisten
with melted butter and heavy cream, using equal parts, and
season highly with salt, cayenne, German mustard and beef
extract. Spread on sauted circular slices of bread and gar-
nish with rings cut from whites of " hard-boiled " eggs, yolks
of '^ hard-boiled " eggs, and lobster coral forced through a
sieve.
Canapes Martha
Beat yolk one egg, add one and one-half tablespoons
cream, one-fourth teaspoon salt, one-eighth teaspoon pap-
rika, one-fourth teaspoon Worcestershire Sauce, and a few
grains cayenne ; then add one-fourth pound cheese cut in
small pieces, and cook until smooth, stirring constantly.
Spread on sauted slices of bread, cut in fancy shapes, and
cover with finely chopped lobster meat held together with a
thick sauce made of Chicken Stock or cream, garnish with
rings of whites of "hard-boiled" eggs, yolks of "hard-
boiled" eggs, and lobster coral forced through a strainer,
and rings of olives.
Anchovy Canapes
Spread circular pieces of toasted bread with Anchovy
Butter. Chop separately yolks and whites of " hard-boiled "
Lobster Canape. — Page 55^.
Canape Martha. — Page 564,
Jelly Bag and other necessary utensils for jelly making.
Page 673.
Marmalades, Jam, and Jellies, with paraffine to melt for
covering, paper cut for covers, gummed labels, and
LIBRARY PASTE. — Pages 57 J^ to 677.
SANDWICHES AND CANAPES 555
eggs. Cover canapes by quarters with egg, alternating
yolks and whites. Divide yolks from whites with ancho-
vies split in two lengthwise, and pipe around a border of
Anchovy Butter, using a pastry bag and tube.
Cheese and Olive Canapes
Cut stale bread in one-fourth inch slices. Shape with
a small oblong cutter with rounded corners. Cream butter,
add an equal quantity of soft cheese, and work until smooth ;
then season with salt. Spread on bread and garnish with a
one-fourth inch border of finely chopped olives and a piece
of red or green pepper cut in fancy shape, in centre of
each. To be served in place of sandwiches on a plate
covered with a doiley.
Canapes Lorenzo
Toast slices of bread cut in shape of horseshoes. Cream
two tablespoons butter, and add one teaspoon white of egg.
Spread slices of bread, rounding with Crab Mixture, cover
with creamed butter, sprinkle with cheese, and brown in the
oven. Serve on a napkin, ends towards centre of dish, and
garnish with parsley.
Crab Mixture. Finely chop crab meat, season with salt,
cayenne, and a few drops of lemon juice, then moisten with
Thick White Sauce. Lobster meat may be used in place
of crab meat.
Algonquin Canapes
Fry one-half tablespoon finely chopped onion, three table-
spoons butter, and one-third cup chopped mushroom caps
five minutes. Add two tablespoons flour, and two-thirds
cup cream. Cook until mixture thickens, then add one cup
finnan haddie (soaked in lukewarm water to cover forty-five
minutes, then separated into flakes), two tablespoons grated
cheese, and yolks two eggs slightly beaten. Season with
salt and cayenne and pile on circular pieces of toasted
bread. Sprinkle with grated cheese, then with buttered,
soft bread crumbs, and bake until crumbs are browned.
Serve 2A once.
556 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XXXV
RECIPES FOR THE CHAFHTG-DISH
THE chafing-dish, which, within the last few years, has
gained so much favor, is by no means a utensil of
modern invention. It finds its place on the breakfast
table, wlien the eggs may be cooked to suit the most
fastidious ; on the luncheon table, when a dainty hot dish
may be prepared to serve in place of the so-oft-seen cold
meat; but it is made of greatest use for the cooking of
late suppers, and always seems to accompany hospitality
and good cheer.
It is appreciated and enjoyed by the housekeeper who
does her own work, or has but one maid, as well as by the
society girl who, by its use, first gains a taste for the art of
cooking. The simple tin chafing-dishes may be bought for
as small a sum as ninety cents, while the elaborate silver
ones command as high a price as one hundred dollars. Very
attractive dishes are made of granite ware, nickel, or copper.
The latest patterns have the lamp with a screw adjustment
to regulate the flame, and a metal tray on which to set dish,
that it may be moved if necessary while hot, without danger
of burnt fingers, and that it may not injure the polished
table.
A chafing-dish has two pans, the under one for holding
hot water, the upper one with long handle for holding food
to be cooked. A blazer differs from a chafing-dish, inas-
much as it has no hot-water pan.
Wood alcohol, which is much lower in price than high-proof
dpiritS) is generally used in chafing-dishes.
KECIPES FOR THE CHAFING-DISH 657
List of dishes previously given that may be prepared on
the Chafing-Dish : —
German Toast Buttered Lobster
Dropped Eggs Creamed Lobster
Eggs k la Finnoise Broiled Meat Cakes
Eggs k la Suisse Salmi of Lamb
Scrambled Eggs Creamed Sweetbreads
Scrambled Eggs with Sauted" Sweetbreads
Tomato Sauce Chickens' Livers wiih
Scrambled Eggs with Madeira Sauce
Anchovy Toast Chickens' Livers with
Buttered Eggs Curry
Buttered Eggs with Sauted Chickens' Livers
Tomatoes Creamed Chicken
Curried Eggs Chicken and Oysters k la
French Omelet Metropole
Spanish Omelet Stewed Mushrooms
Creamed Fish Sauted Mushrooms
Halibut a la Rarebit Mushrooms k la Sabine
Creamed Oysters Souffle au RhUm
Scrambled Eggs with Sweetbreads
4 eggs % c^P niilk
% teaspoon salt 1 sweetbread, parboiled and
% teaspoon pepper cut in dice
2 tablespoons butter
Beat eggs slightly, using a silver folk, add salt, pep-
per, milk, and sweetbread. Put butter in hot chafing-dish;
when melted, pour in the mixture. Cook until of creamy
consistency, constantly stirring and scraping from bottom
of the pan.
Scrambled Eggs with Calfs Brains
Follow recipe for Scrambled Eggs with Sweetbreads, using
calf's brains in place of sweetbreads.
To Prepare Calf's Brains. Soak one hour in cold water
to cover. Remove membrane, and parboil twenty minutes
in boiling, salted, acidulated water. Drain, put in cold
water ; as soon as cold, drain again, and separate in small
pieceSt
658 BOSTON COOKING-SCHOOL COOK BOOK
Cheese Omelet
2 eggs % tablespoon salt
1 tablespoon melted butter Few grains cayenne
1 tablespoon grated cheese
Beat eggs slightly, add one-half teaspoon melted butter,
salt, cayenne, and cheese. Melt remaining butter, add
mixture, and cook until firm, without stirring. Roll, and
sprinkle with grated cheese. Serve with Graham bread
sandwiches.
Eggs au Beurre Noir
Butter Pepper
Salt 4 eggs
1 teaspoon vinegar
Put one tablespoon butter in a hot chafing-dish ; when
melted, slip in carefully four eggs, one at a time. Sprinkle
with salt and pepper, and cook until whites are firm. Re-
move to a hot platter, care being taken not to break yolks.
In same dish brown two tablespoons butter, add vinegar,
and pour over eggs.
Eggs k la Caracas
2 ozs. smoked dried beef Few grains cinnamon
1 cup tomatoes Few grains cayenne
3^ cup grated cheese 2 tablespoons butter
Few drops onion juice 3 eggs
Pick over beef and chop finely, add tomatoes, cheese,
onion juice, cinnamon, and cayenne. Melt butter, add
mixture, and when heated, add eggs well beaten. Cook
until eggs are of creamy consistency, stirring and scraping
from bottom of pan.
Union Grill
Clean one pint of oysters and drain off all the liquor
possible. Put oysters in chafing-dish, and as liquor flows
from oysters, remove with a spoon, and so continue until
oysters are plump. Sprinkle with salt and pepper^ and ad(A
two tablespoons butter. Serve on zephyrettes.
BECIPES FOK THE CHAFING-DISH 559
Oysters k la D'Uxelles
i pint oysters ^ teaspoon salt
2 tablespoons chopped mush- ^ teaspoon lemon juice
rooms Few grains cayenne
2 tablespoons butter 1 egg yolk
2 tablespoons flour . 1 tablespoon Sherry wine
Clean oysters, heat to boiling-point, and drain. Re-
serve liquor and strain through double thickness of cheese-
cloth; there should be three-fourths cup. Cook butter
and mushrooms five minutes, add flour, and oyster liquor
gradually ; then cook three minutes. Add seasonings,
oysters, egg, and Sherry wine. Serve on zephyrettes or
pieces of toasted bread.
Oysters k la Thorndike
1 pint oysters Few grains cayenne
2 tablespoons batter Slight grating nutmeg
1-^ teaspoon salt 3^ cup thin cream
Yolks 2 eggs
Clean and drain oysters. Melt butter, add oysters, and
cook until oysters are plump. Then add seasonings, cream,
and egg yolks slightly beaten. Cook until sauce is slightly
thickened, stirring constantly. Serve on zephyrettes or
pieces of toasted bread.
Jack's Oyster Ragout
Parboil fresh honeycomb tripe, and cut in three-fourths
inch pieces ; there should be one cup. Add an equal
quantity of small boiled onions, and twice the quantity of
raw oysters which have been previously cleaned. Melt three
tablespoons butter, add four tablespoons flour, and pour on
gradually while stirring constantly one and one-half cups thin
cream. Add tripe, onion, and oysters. When thoroughly
heated add yolks two eggs slightly beaten, and season highly
with salt, pepper, and paprika. Serve on pieces toasted
bread.
560 BOSTON COOKING-SCHOOL COOK BOOK
Lobster k la Delmonico
2 lb. lobster Few grains cayenne
}^ cup butter Slight grating nutmeg
^ tablespoons flour 1 cup thin cream
' }£ teaspoon salt Yolks 2 eggs
2 tablespoons Sherry wine
Remove lobster meat from shell and cut in small cubes.
Melt butter, add flour, seasonings, and cream gradually.
Add lobster, and when heated, add egg yolks and wine.
Lobster k la Ne-w^burg
2 lb. lobster Slight grating nutmeg
X cup butter 1 tablespoon Sherry
}^ teaspoon salt 1 tablespoon brandy
Few grains cayenne 3^ cup thin cream
Yolks 2 eggs
Remove lobster meat from shell and cut in slices. Melt
butter, add lobster, and cook three minutes. Add season-
ings and wine, cook one minute, then add cream and yolks
of eggs slightly beaten. Stir until thickened. Serve with
toast or Puff Paste Points.
Clams k la Newburg
1 pint clams 3 tablespoons Sherry or
3 tablespoons butter Madeira wine
^ teaspoon salt )'2 cup thin cream
Few grains cayenne Yolks 3 eggs
Clean clams, remove soft parts, and finely chop hard parts.
Melt butter, add chopped clams, seasonings, and wine. Cook
eight minutes, add soft part of clams, and cream. Cook two
minutes, then add egg yolks slightly beaten, diluted with
some of the hot sauce.
Shrimps k la Newburg
1 pint shrimps 1 teaspoon lemon juice
3 tablespoons butter 1 teaspoon flour
^ teaspoon salt 3^ cup cream
Few grains cayenne Yolks 2 eggs
2 tablespoons Sherry wine
Clean shrimps and cook three minutes in two tablespoons
batter. Add salt, cayenne, and lemon juice, and cook one
BBCIPES FOR THE CHAFING-DISH 561
minute. Remove shrimps, and put remaining butter in
chafing-dish, add flour and cream : when thickened, add
yolks of eggs slightly beaten, shrimps, and wine. Serve
with toast or Puff Paste Points.
Fish k la Frovengale
^ cup butter Yolks 4 "hard-boiled '* eggs
2)^ tablespoons flour 1 teaspoon Anchovy sauce
2 cups milk 2 cups cold boiled flaked fish
Make a sauce of butter, flour, and milk. Mash yolks
of eggs and mix with Anchovy essence, add to sauce,
then add fish. Serve as soon as heated. Serve on pieces
of toasted Graham bread.
Grilled Sardines
Drain twelve sardines and cook in a chafing-dish until
heated, turning frequently. Place on small oblong pieces
of dry toast, and serve with Maitre d'Hotel or Lemon
Butter.
Sardines vrith Anchovy Sauce
Drain twelve sardines and cook in a chafing-dish until
heated, turning frequently. Remove from chafing-dish.
Make one cup Brown Sauce with one and one-half table-
spoons sardine oil, two tablespoons flour, and one cup
Brown Stock. Season with anchovy sauce. Reheat sar-
dines in sauce. Serve with Brown Bread Sandwiches, hav-
ing a sUce of cucumber marinated with French Dressing
between slices of bread.
Creamed Sardines
Drain from oil one small box sardines, remove backbones
from fish, then mash. Melt one-fourth cup butter, add
one-fourth cup soft stale bread crumbs, and one cup cream.
When thoroughly heated add two " hard-boiled " eggs finely
chopped, the sardines, salt, pepper, and paprika to taste.
Serve on pieces of toasted bread.
562 BOSTON COOKING-SCHOOL COOK BOOK
"Welsh Rarebit I
1 tablespoon butter ^ teaspoon salt
1 teaspoon corn-starch ^ teaspoon mustard
y^ cup thin cream Few grains cayenne
y^ lb. soft mild cheese Toast or wafer crackers
cut in small pieces
Melt butter, add corn-starchj and stir until well mixed,
then add cream gradually, while stirring constantly, and
cook two minutes. Add cheese, and stir until cheese is
meited. Season, and serve on zephyrettes or bread toasted
on one side, rarebit being poured over untoasted side.
Much of the success of a rarebit depends upon the quality
of the cheese. A rarebit should be smooth and of a creamy
consistency, never stringy.
TVelsh Rarebit II
1 tablespoon butter ^ teaspoon mustard
y^ lb. soft mild cheese, Few grains cayenne
cut in small pieces }i ^^ }4 ^^P ^^® o^
^ teaspoon salt lager beer
legg
Put butter in chafing-dish, and when melted, add cheese
and seasonings ; as cheese melts, add ale gradually, while
stirring constantly ; then egg slightly beaten. Serve same
as Welsh Rarebit I.
Oyster Rarebit
1 cup oysters J4 teaspoon salt
2 tablespoons butter Few grains cayenne
^ lb. soft mild cheese, 2 eggs
cut in small pieces
Clean, parboil, and drain oysters, reserving liquor; then
remove and discard tough muscle. Melt butter, add cheese
and seasonings ; as cheese melts, add gradually oyster liquor,
and eggs slightly beaten. As soon as mixture is smooth,
add soft part of oysters. Serve on unsweetened wafer
crackers or bread toasted on one side, rarebit being poured
over untoasted side.
EECIPES FOR THE CHAFING-DISH 663
Tomato Rarebit
2 tablespoons butter 3^ teaspoon soda
2 tablespoons flour 2 cups finely cut cheese
% cup thin cream 2 eggs, slightly beaten
^ cup stewed and Salt
strained tomatoes Mustard
Cayenne
Put butter in chafing-dish ; when melted, add flour.
Pour on, gradually, cream, and as soon as mixture thick-
ens add tomatoes mixed with soda ; then add cheese, eggs,
and seasonings to taste. Serve, as soon as cheese has
melted, on Graham Toast.
English Monkey
1 cup stale bread crumbs }4, cup soft mild cheese,
1 cup milk . cut in small pieces
1 tablespoon butter 1 egg
% teaspoon salt
Few grains cayenne
Soak bread crumbs fifteen minutes in milk. . Melt butter,
add cheese, and when cheese has melted, add soaked crumbs,
egg slightly beaten, and seasonings. Cook three minutes,
and pour over toasted crackers which have been spread
sparingly with butter.
Breaded Tongue "with Tomato Sauce
Cut cold boiled corned tongue in slices one-third inch thick.
Sprinkle with salt and pepper, dip in ^gg and crumbs, and
saute in butter. Serve with Tomato Sauce I.
Scotch "Woodcock
4 " hard-boiled " eggs 1 cup milk
3 tablespoons butter ^ i^ teaspoon salt
1% tablespoons flour Few grains cayenne
Anchovy sauce
Make a thin white sauce of butter, flour, milk, and sea-
sonings ; add eggs finely chopped, and season with anchovy
sauce. Serve same as Welsh Rarp.bit I.
664 BOSTON COOKING-SOHOOL OOOK BOOK
Shredded Ham ^vith Currant Jelly Sauce
y^ tablespoon butter Few grains cayenne
y^ cup currant jelly )^ cup Sherry wine
1 cup cold cooked ham, cut in small strips
Put butter and currant jelly into the chafing-dish. As
soon as melted, add cayenne, wine, and ham ; simmer five
minutes.
Venison CutLets "w^ith Apples
Wipe, core, and cut four apples in one-fourth inch slices.
Sprinkle with powdered sugar, and add one-third cup Port
wine ; cover, and let stand thirty minutes. Drain, and saute
in butter. Cut a slice of venison one-half inch thick in cut-
lets. Sprinkle with salt and pepper, and cook three or four
minutes in a hot chafing-dish, using just enough butter to
prevent sticking. Remove from dish ; then melt three table-
spoons butter, add wine drained from apples, and twelve
candied cherries cut in halves. Reheat cutlets in sauce, and
serve with apples.
Mutton with Currant Jelly Sauce
2 tablespoons butter 1 cup Brown Stock
2 tablespoons flour y^ cup currant jelly
^ teaspoon salt \%_ tablespoons Sherry win©
Few grains pepper 6 slices cold cooked mutton
Brown the butter, add flour, seasonings, and stock, grad-
ually ; then add jelly, and when melted, add mutton. When
meat is heated, add wine. If mutton gravy is at hand, use
instead of making a Brown Sauce.
Minced Mutton
2 cups chopped cooked mutton Salt
Yolks 6 *' hard-boiled " eggs Cayenne
^ teaspoon mixed mustard * 1 cup of cream
^ cup wine
Mash the yolks, and season with mustard, salt, and cay-
enne. Add cream and mutton. When thoroughly heiited
add wine. Serv^ ob toast
EECIPES FOR THE OHAFING-DISH f^S
Devilled Bones
2 tablespoons butter Drumsticks, second joints, and
1 tablespoon Chili Sauce wings of a cooked chicken
1 tablespoon Worcestershire -Salt
Sauce Pepper
1 tablespoon Walnut Catsup Flour
1 teaspoon made mustard Cup hot stock
Few grains cayenne Finely chopped parsley
Melt butter, and add Chili Sauce, Worcestershire Sauce,
Walnut Catsup, mustard, and cayenne. Cut four small
gashes in each piece of chicken. Sprinkle with salt and
pepper, dredge with flour, and cook in the seasoned butter
until well browned. Pour on stock, simmer five minutes,
and sprinkle with chopped parsley.
Devilled Almonds
2 ozs. blanched and shredded 2 tablespoons chopped pickles
almonds 1 tablespoon W^orcestershire
Butter ' Sauce
1 tablespoon Chutney ^ teaspoon salt
Few grains cayenne
Fry almonds until well browned, using enough butter to
prevent almonds from burning. Mix remaining ingredients,
pour over nuts, and serve as soon as thoroughly heated.
Serve with oysters.
Devilled Chestnuts
Shell one cup chestnuts, cut in thin slices, and fry until
well browned, using enough butter to prevent chestnuts from
burning. Season with Tabasco Sauce or few grains paprika.
Fruit Canapes
Make German Toast in circular pieces, cover with stewed
prunes, figs, or jam. Serve with Cream Sauce I.
Peach Canapes
Saute circular pieces of sponge cake in butter until deli-
cately browned. Drain canned peaches, sprinkle with pow-
566 BOSTON COOKING-SCHOOL COOK BOOK
dered sugar, few drops lemon jaice, and slight grating
nutmeg. Melt one tablespoon butter, add peaches, and
when heated, serve on cake.
Fig Cups
^ lb. washed figs 2 tablespoons sugar
Chopped salted almonds 1 teaspoon lemon juice
^ cup wine
Stuff figs with almonds. Put sugar, lemon juice, and
wine in chafing-dish ; when heated, add figs, cover, and cook
until figs are tender, turning and basting often. Serve with
Lady Fingers.
FEUITS: FRESH, PKESER VED, AND CANNED 567
CHAPTER XXXVI
FRUITS: FRESH AND COOKED
FRUITS are usually at their best when served ripe and
in season; however, a few cannot be taken in their
raw state, and still others are rendered more easy of diges-
tion by cooking. The methods employed are stewing and
baking. Fruit should be cooked in earthen or granite ware
utensils, and silver or wooden spoons should be employed
for stirring. It must be remembered that all fruits contain
one or more acids, and when exposed to air and brought in
contact with an iron or tin surface, a poisonous compound
may be formed.
HoTV to Prepare Strawberries for Serving
1. Pick over strawberries, place in colander, pour over
cold water, drain thoroughly, hull, and turn into dish. Serve
with powdered sugar and cream.
2. Pick over selected strawberries, place in colander, pour
over cold water, and drain thoroughly. Press powdered
sugar into cordial glasses. Remove from glasses on centres
of fruit plates. Arrange twelve berries around each mound
of sugar. Berries served in this way should not be
hulled.
How to Prepare Cantaloupes and Muskmelons for Serving
Canteloupes and muskmelons should be very ripe and
thoroughly chilled in ice box before being prepared for
serving. Wipe melons, — if small, cut in halves lengthwise ; if
larger, cut in sections, and remove seeds and stringy portion.
If one-half is served as a portion, put in cavity one tablo-
9poon crushed ice. Serve with salt or powdered eugar.
5^ BOSTON COOKING-SCHOOL COOK BOOK
How to Prepare Grapes for Serving
Put bunches in colander and pour over cold water, drain,
chill, and arrange on serving dish. Imperfect grapes, as
well as those under-ripe or over-ripe, should be removed.
Garnish with grape leaves, if at hand.
Ways of Preparing Oranges for Serving
1. Wipe orange and cut in halves crosswise. Place one-
half on a fruit plate, having an o ange spoon or teaspoon on
plate at right of fruit.
2. Peel an orange and remove as much of the white por-
tion as possible. Remove pulp by sections, which may be
accomplished by using a sharp knife and cutting pulp from
tough portion first on one side of section, then on the other.
Should there be any white portion of skin remaining on pulp
it should be cut off. Arrange sections on glass dish or fruit
plate. If the orange is a seeded one, remove seeds.
3. Remove peel from an orange in such a way that there
remains a one-half inch band of peel equal distance from
stem and blossom end. Cut band, separate sections, and
arrange around a mould of sugar.
How to Prepare Grape Fruit for Serving
Wipe grape fruit and cut in halves crosswise. With a
small, sharp-pointed knife make a cut separating pulp from
skin around entire circumference ; then make cuts separating
pulp from tough portion which divides fruit into sections.
Remove tough portion in one piece, which may be accom-
plished by one cutting with scissors at stem or blossom end
close to skin. Sprinkle fruit pulp left in grape fruit skin
generously with sugar. Let stand ten minutes, and serve
very cold. Place on fruit plate and garnish with a candied
cherry.
Grape Fruit w^ith Sherry
Prepare grape fruit for serving, add to each portion on*
tablespoon Sherry wine, and let stand one hour in ice box or
opld plftoe.
FRUITS: FRESH, PRESERVED, AND CANNED 569
Grape Fruit with Apricot Brandy
Prepare grape fruit for serving and add to each portion
one-half tablespoon apricot brandy.
Grape Fruit -with Sloe Gin
Prepare grape fruit for serving and add to each portion
one-half tablespoon sloe gin.
Fruit Cocktail
Kemove pulp from grape fruit, and mix with shredded
pineapple, bananas cut in slices and slices cut in quarters,
and strawberries cut in halves, using half as much pine-
apple and banana as grape fruit, and allowing four straw-
berries to each serve. There should be two cups fruit.
Pour over a dressing made of one-third cup Sherry wine,
three tablespoons apricot brandy, one-half cup sugar, and a
few grains salt. Chill thoroughly, serve in double cocktail
glasses, and garnish with candied cherries and leaves.
Baked Apples
Wipe and core sour apples. Put in a baking-dish, and fill
cavities with sugar and spice. Allow one-half cup sugar
and one-fourth teaspoon cinnamon or nutmeg to eight apples.
If nutmeg is used, a few drops lemon juice and few gratings
from rind of lemon to each apple is an improvement. Cover
bottom of dish with boiling water, and bake in a hot oven
until soft, basting often with syrup in dish. Serve hot or
cold with cream. Many prefer to pare apples before bak-
ing. When this is done, core before paring, that fruit may
keep in shape. In the fall, when apples are at their best,
do not add spices to apples, as their flavor cannot be im-
proved; but towards spring they become somewhat taste-
less, and spice is an improvement.
Baked Sweet Apples
Wipe and core eight sweet apples. Put in a baking-dish,
and fill cavities with sugar, allowing one-third cup, or
•weeten with molasses. Add two-thirdi cap iMiling water.
570 BOSTON COOKING-SCHOOL COOK BOOK
Cover, and bake three hours in a slow oven, adding raore
water if necessary.
Apple Sauce
Wipe, quarter, core, and pare eight sour apples. Make a
syrup by boiling seven minutes one cup sugar and one cup
water with thin shaving from rind of a lemon. Remove
lemon, add enough apples to cover bottom of saucepan,
watch carefully during cooking, and remove as soon as soft.
Continue until all are cooked. Strain remaining syrup over
apples.
Spiced Apple Sauce
Wipe, quarter, core, and pare eight sour apples. Put in
a saucepan, sprinkle with one cup sugar, add eight cloves,
and enough water to prevent apples from burning. Cook to
a mush, stirring occasionally.
Apple Ginger
Wipe, quarter, core, pare, and chop sour apples; there
should be two and one-half pounds. Put in a stewpan
and add one and one-half pounds light brown sugar, juice
and rind of one and one-half lemons, one-half ounce ginger
root, a few grains salt, and enough water to prevent apples
from burning. Cover, and cook slowly four hours, adding
water as necessary. Apple Ginger may be kept for several
weeks.
Apple Porcupine
Make a syrup by boiling eight minutes one and one-half
cups sugar and one and one-half cups water. Wipe, core,
and pare eight apples. Put apples in syrup as soon as pared,
that they may not discolor. Cook until soft, occasionally
skimming syrup during cooking. Apples cook better cov-
ered with the syrup; therefore it is better to use a deep
saucepan and have two cookings. Drain apples from syrup,
cool, fill cavities with jelly, marmalade, or preserved fruit,
and stick apples with almonds blanched and split in halves
Idngthvrise. Serve with Cream Sauce I.
FRUITS: FRESH, PRESERTED, AND CANNED 571
Baked Bananas I
Remove skins from six bananas and cut in halves length-
wise. Put in a shallow granite pan or on an old platter.
Mix two tablespoons melted butter, one-third cup sugar,
and two tablespoons lemon juice. Baste bananas with one-
half the mixture. Bake twenty minutes in a slow oven,
basting during baking with remaining mixture.
Baked Bananas II
Arrange bananas in a shallow pan, cover, and bake until
skins become very dark in color. Remove from skins, and
serve hot sprinkled with sugar.
Sauted Bananas
Remove skins from bananas, cut in halves lengthwise, and
again cut in halves crosswise. Dredge with flour, and saute
in clarified butter. Drain, and sprinkle with powdered
sugar.
Baked Peaches
Peel, cut in halves, and remove stones from six peaches.
Place in a shallow granite pan. Fill each cavity with one
teaspoon sugar, one-half teaspoon butter, few drops lemon
juice, and a slight grating nutmeg. Cook twenty minutes,
and serve on circular pieces of buttered dry toast.
Baked Pears
Wipe, quarter, and core pears. Put in a deep pudding-
dish, sprinkle with sugar or add a small quantity of molas-
ses, then add water to prevent pears from burning. Cover,
and cook two or three hours in a very slow oven. Small
pears may be baked whole. Seckel pears are delicious
when baked.
Baked Quinces
Wipe, quarter, core, and pare eight quinces. Put in a
baking dish, sprinkle with three-fourths cup sugar, add one
and one-half cups water, cover, and cook until soft in a slow
OTen. Quinces require a long time for cooking.
572 BOSTON COOKING-SCHOOL COOK BOOK
Cranberry Sauce
Pick over and wash three cups cranberries. Put in a
«3tewpan, add one and one-fourth cups sugar and one cup
boiling water, and boil ten minutes. Care must be taken
that they do not boil over. Skim and cool.
Cranberry Jelly
Pick over and wash four cups cranberries. Put in a stew-
pan with two cups boiling water, and boil twenty minutes.
Eub through a sieve, add two cups sugar, and cook five
minutes. Turn into a mould or glasses.
Stewed Prunes
Wash and pick over prunes. Put in a saucepan, cover
with cold water, and soak two hours ; then cook until soft
in same water. When nearly cooked, add sugar or molasses
to sweeten. Many prefer the addition of a small quantity of
lemon juice.
Rhubarb Sauce
Peel and cut rhubarb in one-inch pieces. Put in a sauce-
pan, sprinkle generously with sugar, and add enough water
to prevent rhubarb from burning. Khubarb contains such a
large percentage of water that but little additional water is
needed. Cook until soft. If rhubarb is covered with boil-
ing water, allowed to stand five minutes, then drained and
cooked, less sugar will be required. Rhubarb is sometimes
baked in an earthen pudding-dish. If baked slowly for a
long time it has a rich red color.
JELLIES, JAMS, AND MARMALADES 673
CHAPTER XXXYII
JELLIES, JAMS, AND MARMALADES
JELLIES are made of cooked fruit juice and sugar, in
nearly all cases the proportions being equal. Where
failures occur, they may usually be traced to the use of too
ripe fruit.
To Prepare Glasses for Jelly. Wash glasses and put in a
kettle of cold water; place on range, and heat water grad-
ually to boiling-point. Remove glasses, and drain. Place
glasses while filling on a cloth wrung out of hot water.
To Cover Jelly Glasses. Cut letter paper in circular
pieces just to fit in top of glasses. Dip in brandy, and
cover jelly. Put on tin covers or circular pieces of paper
cut larger than the glasses, and fastened securely over the
edge with mucilage. Some prefer to cover jelly with melted
paraffine than to adjust covers.
To Make a Jelly Bag. Eold two opposite corners of a piece
of cotton and wool flannel three-fourths yard long. Sew up
in the form of a cornucopia, rounding at the end. Fell the
seam to make more secure. Bind the top with tape, and
furnish with two or three heavy loops by which it may be
hung.
Apple Jelly
Wipe apples, remove stem and blossom ends, and cut in
quarters. Put in a granite or porcelain-lined preserving ket-
tle, and add cold water to come nearly to top of apples.
Cover, and cook slowly until apples are soft ; mash, and
drain through a coarse sieve. Avoid squeezing apples, which
makes jelly cloudy. Then allow juice to drip through a
double thickness of cheese-cloth or a jelly bag. Boil twenty
minutes, and add an equal quantity of heated sugar j boil
574 BOSTON COOKIKG-SCHOOL COOK BOOK
five minutes, skim, and turn in glasses. Put in a sunny
window, and let stand twenty-four hours. Cover, and keep
in a cool, dry place. Porter apples make a delicious flavored
jelly. If apples are pared, a much lighter jelly may be
made. Gravenstein apples make a very spicy jelly.
To Heat Sugar. Put in a granite dish, place in oven,
leaving oven door ajar, and stir occasionally.
Quince Jelly
^Follow recipe for Apple Jelly, using quinces in place of
apples, and removing seeds from fruit. Quince parings are
often used for jelly, the better part of the fruit being used
for canning.
Crab Apple Jelly
Follow recipe for Apple Jelly, leaving apples whole in-
stead of cutting in quarters.
Currant Jelly
Currants are in the best condition for making jelly be-
tween June twenty-eighth and July third, and should not
be picked directly after a rain. Cherry currants make the
best jelly. Equal proportions of red and white currants are
considered desirable, and make a lighter colored jelly.
Pick over currants, but do not remove stems ; wash and
drain. Mash a few in the bottom of a preserving kettle,
using a wooden potato masher; so continue until berries
are used. Cook slowly until currants look white. Strain
through a coarse strainer, then allow juice to drop through
a double thickness of cheese-cloth or a jelly bag. Measure,
bring to boiling-point, and boil five minutes ; add an equal
measure of heated sugar, boil three minutes, skim, and pour
into glasses. Place in a sunny window, and let stand
twenty-four hours. Cover, and keep in a cool, dry place.
Currant and Raspberry Jelly
Follow recipe for Currant Jelly, using equal parts of cur-
rants and raspberries.
JELLIES, JAMS, AND MARMALADES 575
Blackberry Jelly
Follow recipe for Currant Jelly, using blackberries in
place of currants.
Raspberry Jelly
Follow recipe for Currant Jelly, using raspberries in place
of currants. Raspberry Jelly is the most critical to make,
and should not be attempted if fruit is thoroughly ripe, or
if it has been long picked.
Barberry Jelly
Barberry Jelly is firmer and of better color if made from
fruit picked before the frost comes, while some of the ber-
ries are still green. Make same as Currant Jelly, allowing
one cup water to one peck barberries.
Grape Jelly
Grapes should be picked over, washed, and stems removed
before putting into a preserving kettle. Heat to boiling-
point, mash, and boil thirty minutes ; then proceed as for
Currant Jelly. Wild grapes make the best jelly.
Green Grape Jelly
Grapes should be picked when just be'ginning to turn.
Make same as Grape Jelly.
Venison Jelly
1 peck wild grapes Whole cloves \ }4 cup
1 quart vinegar Stick cinnamon / each
6 pounds sugar
Put first four ingredients into a preserving kettle, heat
slowly to the boiling-point, and cook until grapes are soft.
Strain through a double thickness of cheese-cloth or a jelly
bag, and boil liquid twenty minutes ; then add sugar heated,
and boil five minutes. Turn into glasses.
Damson Jelly
Wipe and pick over damsons; then prick several times
with a large pin. Make same as Currant Jelly, using three-
fourths as much sugar as fruit juice,
576 BOSTON COOKING-SCHOOL COOK BOOK
JAMS
Easpberries and blackberries are the fruits most often
employed for making jams, and require equal weight of
sugar and fruit.
Raspberry Jam
Pick over raspberries. Mash a few in the bottom of a
preserving kettle, using a wooden potato masher, and so
continue until the fruit is used. Heat slowly to boiling-
point, and add gradually an equal quantity of heated sugar.
Cook slowly forty-five minutes. Put in a stone jar or
tumblers.
Blackberry Jam
Follow recipe for Raspberry Jam, using blackberries in
place of raspberries.
MAEMALADES
Marmalades are made of the pulp and juice of fruits with
sugar.
Grape Marmalade
Pick over, wash, drain, and remove stems from grapes.
Separate pulp from skins. Put pulp in preserving kettle.
Heat to boiling-point, and cook slowly until seeds separate
from pulp ; then rub through a hair sieve. Return to kettle
^with skins, add an equal measure of sugar, and cook slowly
thirty minutes, occasionally stirring to prevent burning.
Put in a stone jar or tumblers.
Quince Marmalade
Wipe quinces, remove blossom ends, cut in quarters, re-
move seeds ; then cut in small pieces. Put into a preserv-
ing kettle, and add enough water to nearly cover. Cook
slowly until soft. Rub through a hair sieve, and add three-
fourths its measure of heated sugar. Cook slowly twenty
minutes, stirring occasionally to prevent burning. Put in
tumblers.
'?
r-
Utensils necessary for canning. — Page 678.
t-^
^:
Cajn'Ned Fruits. — Page o7V.
Red Peppers being prepared for canning. — Page 682.
f
■^
Pickles ready for serving {Page 590). Crock for keeping
Pickles.
JELLIES, JAMS, AND MARMALADES 577
Orange Marmalade I
Select sour, smooth-skinned oranges. Weigh oranges,
and allow three-fourths their weight in cut sugar. Eemove
peel from oranges in quarters. Cook peel until soft in
enough boiling water to cover; drain, remove white part
from peel by scraping it with a spoon. Cut thin yellow
rind in strips, using a pair of scissors. This is more quickly
accomplished by cutting through two or three pieces at a
time. Divide oranges in sections, remove seeds and tough
part of the skin. Put into a preserving kettle and heat to
boiling-point, add sugar gradually, and cook slowly one
hour; add rind, and cook one hour longer. Turn into
glasses.
Orange Marmalade II
Slice nine oranges and six lemons crosswise with a sharp
kniie as thinly as possible, remove seeds, and put in a pre-
serving kettle with four quarts water. Cover, and let stand
thirty-six hours ; then boil for two hours, add eight pounds
sugar, and boil one hour longer.
Orange and Rhubarb Marmalade
Kemove peel in quarters from eight oranges and prepare
as for Orange Marmalade. Divide oranges in sections,
remove seeds and tough part of skin. Put into a preserving
kettle, add five pounds rhubarb, skinned and cut in one-half
inch pieces. Heat to boiling-point, and boil one-half hour ;
then add four pounds cut sugar and cut rind. Cook slowly
two hours. Turn into glasses.
Quince Honey
Pare and grate five large quinces. To one pint boiling
water add five pounds sugar. Stir over fire until sugar is
dissolved, add quince, and cook fifteen or twenty minutes.
Turn into glasses. When cold it should be about the color
and consistency of honey.
578 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XXXVIII
THE CANNING OF FRUITS AND VEGETABLES
BY THE OPEN KETTLE METHOD
(Used principally for fruits)
Directions
FRUIT for canning should be fresh, firm, of good quality,
and not over-ripe ; if over-ripe, some of the spores may
survive the boiling, then fermentation will take place in a
short time.
For canning fruit, allow one-third its weight in sugar,
and two and one-half to three cups water to each pound of
sugar. Boil sugar and water ten minutes to make a thin
syrup ; then cook a Small quantity of the fruit at a time in '
the syrup ; by so doing, fruit may be kept in perfect shape.
Hard fruits, like pineapple and quince, are cooked in boil-
ing water until nearly soft, then put in syrup to finish
cooking. Sterilized jars are then filled with fruit, and
enough syrup added to overflow jars. If there is not suffi-
cient syrup, add boiling water, as jars must be filled to
overflow. Introduce a spoon between fruit and jar, that air
bubbles may rise to the top and break ; then quickly put on
rubbers and screw on sterilized covers. Let stand until
cold, again screw covers, being sure this time that jars are
air-tight. While filling jars, place them on a cloth wrung
out of hot water.
To Sterilize Jars
Wash jars and fill with cold water. Set in a kettle on a
trivet, and surround with cold water. Heat gradually to
boiling-point, remove from water, empty, and fill while hot.
Put covers in hot water and let stand five minutes. Dip
THE CANNING OF FRUITS AND VEGETABLES 579
rubber bands in hot water, but do not allow tbem to stand.
New rubbers should be used each season, and care must be
taken that rims of covers are not bent, as jars cannot
then be hermetically sealed.
Canned Porter Apples
Wipe, quarter, core, and pare Porter apples, then weigh.
Make a syrup by boiling for ten minutes one-third their
weight in sugar with water, allowing two and one-half cups
to each pound of sugar. Cook apples in syrup until soft,
doing a few at a time. Fill jars, following Directions for
Canning.
Canned Peaches
Wipe peaches and put in boiling water, allowing them to
stand just long enough to easily loosen skins. B/Cmove
skins and cook fruit at once, that it may not discolor, fol-
lowing Directions for Canning. Some prefer to pare
peaches, sprinkle with sugar, and let stand overnight. In
morning drain, add water to fruit syrup, bring to boiling-
point, and then cook fruit. Peaches may be cut in halves,
or smaller pieces if desired.
Canned Pears
Wipe and pare fruit. Cook whole with stems left on, or
remove stems, cut in quarters, and core. Follow Directions
for Canning. A small piece of ginger root or a few slicings
of lemon rind may be cooked with syrup. Bartlett* pears
are the best for canning.
Canned Pineapples
Eemove skin and eyes from pineapples ; then cut in half-
inch slices, and slices in cubes, at the same time discarding
the core. Follow Directions for Canning. Pineapples may
be shredded and cooked in one-half their weight of sugar
without water, and then put in jars. When put up in this
way they are useful for the making of sherbets and fancy
desserts.
580 BOSTON COOKtNG-SCHOOL COOK BOOK
Canned Quinces
Wipe, quarter, core, and pare quinces. Follow Directions
for Canning. Quinces may be cooked with an equal weight
of sweet apples wiped, quartered, cored, and pared ; in this
case use no extra sugar for apples.
Canned Cherries
Use large white or red cherries. Wash, remove stems,
then follow Directions for Canning.
Canned Huckleberries
Pick over and wash berries, then put in a preserving ket-
tle with a small quantity of water to prevent berries from
burning. Cook until soft, stirring occasionally, and put in
jars. No sugar is required, but a sprinkling of salt is an
agreeable addition.
Canned Rhubarb
Pare rhubarb and cut in one-inch pieces. Pack in a jar,
put under cold water faucet, and let water run twenty min-
utes, then screw on cover. Ehubarb canned in this way has
often been known to keep a year.
Canned Tomatoes
Wipe tomatoes, cover with boiling water, and let stand
until skins may be easily removed. Cut in pieces and cook
until thoroughly scalded ; skim often during cooking. Pill
jars, following directions given.
Damson Preserves
Wipe damsons with a piece of cheese-cloth wrung out
of cold water, and prick each fruit live or six times, using
a large needle ; then weigh. Make a syrup by boiling three-
fourths their weight in sugar with water, allowing one cup
tq each pound of sugar. As soon as syrup reaches boiling-
point, skim, and add plums, a few at a time, that fruit may
THE CANKING OF FRUITS AND VEGETABLES 581
better keep in shape during cooking. Cook until soft. It
is well to use two kettles, that work may be more quickly-
done, and syrup need not cook too long a time. Put into
glass or stone jars.
Strawberry Preserves
Pick over, wash, drain, and hull strawberries ; then weigh.
Fill glass jars with berries. Make a syrup same as for
Damson Preserve, cooking the syrup fifteen minutes. Add
syrup to overflow jars ; let stand fifteen minutes, when
fruit will have shrunk, and more fruit must be added to
fill jars. Screw on covers, put on a trivet in a kettle of
cold water, heat water to boiling-point, and keep just below
boiling-point one hour.
Easpberries may be preserved in the same way.
Pear Chips'
8 lbs. pears M lb. Canton ginger
4 lbs. sugar 4 lemons
Wipe pears, remove stems, quarter, and core ; then cut
in small pieces. Add sugar and ginger, and let stand over-
night. In the morning add lemons cut in small pieces, re-
jecting seeds, and cook slowly three hours. Put into a stone
jar.
Raspberry and Currant Preserve
6 lbs. currants 6 lbs. sugar
8 quarts raspberries
Pick over, wash, and drain currants. Put into a preserv-
ing kettle, adding a few at a time, and mash. Cook one
hour, strain through double thickness of cheese-cloth. Re-
turn to kettle, add sugar, heat to boiling-point, and cook
slowly twenty minutes. Add one quart raspberries when
syrup again reaches boiling-point, skim out raspberries, put
in jar, and repeat until raspberries are used. Fill jars tO
ovexiiowin^ mth syrup, aad screw on tops.
582 BOSTON COOKING-SCHOOL COOK BOOK
Brandied Peaches
1 peck peaches Half their weight in sugar
1 quart high-proof alcohol or brandy
Eemove skins from peaches, and put alternate layers of
peaches and sugar in a stone jar ; then add alcohol. Cover
closely, having a heavy piece of cloth under cover of jar.
Tutti-Fnitti
Put one pint brandy into a stone jar, add the various
fruits as they come into market ; to each quart of fruit add
the same quantity of sugar, and stir the mixture each morn-
ing until all the fruit has been added. Raspberries, straw-
berries, apricots, peaches, cherries, and pineapples are the
best to use.
Canned Red Peppers
Wash one peck red peppers, cut a slice from stem end of
each, and remove seeds ; then cut in thin strips by working
around and around the peppers, using scissors or a sharp
vegetable knife. Cover with boiling water, let stand two
minutes, drain, and plunge into ice-water. Let stand ten
minutes, again drain, and pack solidly into pint glass jars.
Boil one quart vinegar and two cups sugar fifteen minutes.
Pour over peppers to overflow jars, cover, and keep in a
cold place.
Preserved Melon Rind
Pare and cut in strips the rind of ripe melons. Soak in
alum water to cover, allowing two teaspoons powdered alum
to each quart of water. Heat gradually to boiling-point
and cook slowly ten minutes. Drain, cover with ice-water,
and let stand two hours ; again drain, and dry between
towels. Weigh, allow one pound sugar to each pound of
fruit, and one cup water to each pound of sugar. Boil sugar
and water ten minutes. Add melon rind, and cook until
tender. Eemove rind to a stone jar, and cover with syrup.
Two lemons cut in slices may be cooked ten minutes in the
syrup.
THE CANNING OF FRUITS AND VEGETABLES 583
Tomato Preserve
1 lb. yellow pear tomatoes 2 ozs, preserved Canton ginger
1 lb. sugar 2 lemons
Wipe tomatoes, cover with boiling water, and let stand
until skins may be easily removed. Add sugar, cover, and
let stand overnight. In the morning pour off syrup and
boil until quite thick ; skim, then add tomatoes, ginger,
and lemons which have been sliced and the seeds removed.
Cook until tomatoes have a clarified appearance.
BY THE COLD PACK METHOD
The Cold Pack Method is so named because the product
is cool when packed into its container. Fruits and vege-
tables canned by the Cold Pack Method are properly selected
and prepared, then sterilized a required length of time in
their containers.
There are thirteen distinct steps in the process :
1. Grade product. (By product is meant the article to
be canned.)
2. Prepare product.
3. Wash product.
4. Blanch vegetables and hard fruits by boiling, scald-
ing, or steaming. Do not blanch berries or soft
fruits.
5. Plunge product in cold water. This is called the
"cold dip."
6. Pack in jars.
7. To fruits add syrup ; to vegetables add hot water and
salt.
8. Adjust rubbers and covers.
9. Partially tighten covers.
10. Sterilize or "process" product required length of
time.
11. Remove jar from boiling water.
12. Tighten cover of jar.
13. Invert jar to cool.
584 BOSTON COOKING-SCHOOL COOK BOOK
Explanation of Steps in the Cold Pack Process
Grading. Fruit and vegetables should be fresh, free from
decay, and as nearly uniform in shape and state of ripeness
as is possible. Wilted fruits or vegetables cannot be guar-
anteed to keep. Use imperfect fruit for jams. Can vege-
tables as soon as picked and fruit the same day as picked.
Preparation of Vegetables. Vegetables to be canned are
prepared in the same way as when cooked for the table.
When the can is opened, the contents will be ready to use.
Washing. Vegetables are in danger of spoiling if dirt or
foreign substances of any kind remain on them. They must
be thoroughly cleaned by washing or wiping before being
blanched.
Blanching. Blanching is the term used to designate the
process of short cooking before the product is put into its
container. To blanch the fruit or vegetable place a quantity
sufficient to fill one jar in a wire basket, plunge into a large
kettle of boiling water, and leave the length of time required
in the time-table for blanching. Use a square yard of
cheese-cloth with opposite corners tied, if wire basket is not
at hand. Minutes are counted from the time the water be-
gins to boil after the product is put into it. Be sure that
the water reaches all parts of the product.
If the blanching kettle is filled with fruit, the water be-
comes chilled and takes so long to come again to the boiling
point that the fruit becomes soft before it is heated through,
while the juices of the vegetables are drawn out in the
water. Therefore, plunge only a small amount of fruit and
vegetables at a time.
In steaming, the product is heated by steam but is not
immersed in water.
In scalding, the product is plunged into the water. The
minutes are counted from the time it is immersed without
waiting for the water to come to the boiling-point. Scalding
loosens the skins of fruit and vegetables that have to be
peeled.
THE CANNING OF FRUITS AND VEGETABLES 585
Blanching removes any foreign matter that escaped the
washing, and any strong flavor that might be undesirable
in the cooked product, and makes it possible to sterilize
vegetables in one period of cooking. Vegetables not blanched
require three periods of cooking on three successive days.
Cold Dip. Immediately upon removing product from
boiling water or steam used in blanching, plunge it into
cold water, lifting it up and down in the water three times ;
then drain. Use plenty of water and have it cold. Never
allow product to soak in water. The cold dip helps to
keep product in shape during sterilization, and makes it
easier to remove skins and to handle product while packing
in jars.
Packing in Jars. Any jar or can that is clean and can be
made air-tight may be used. Large-mouthed, clear glass
jars are to be preferred for home use, as they are easy to
fill and can be used again and again. First warm the jars
by rinsing them in hot water and let stand in hot water
until used. Pack product firmly and closely, leaving no
open spaces, but being careful that product is not jammed
or crushed. Arrange products so that they will look well
through the glass. Pack jars and put in sterilizer one at a
time.
Adding Syrup or Hot Water. Fill jars to within half an
inch of top with boiling liquid, pouring it slowly to avoid
breaking. For vegetables, except tomatoes, use boiling
water and allow one teaspoon of salt to each quart jar.
For tomatoes use tomato juice and no water. For fruits,
make a syrup by boiling two parts water with three parts
sugar. This may be boiled only long enough to dissolve the
sugar, if fruit needs very little sweetening ; or to a very
thick syrup for rich preserves. For unsweetened fruits use
only water or fruit juice and no sugar.
Cut spinach or other greens diagonally with a knife after
they are in the jar, so that water can reach center of greens
in jar.
586 BOSTON COOKING-SCHOOL COOK BOOK
Any air space remaining at top of jar will be sterilized
and can make no trouble.
Adjusting Rubber and Cover. When jars are packed, put
on the rubbers. These must be new each year, and tested.
If a rubber comes back to its original size after being
stretched, it is right for use ; if it remains enlarged, discard
it. It is imperative that rubbers be elastic and tight.
Covers and jar tops must be smooth and fit correctly.
Partially Tighten Covers. Put on the covers and partially
tighten. Leave the lower lever of jar up and do not quite
complete turning screws of screw-top jars. If the cover is
put on perfectly tight there will be no room for expansion
and breakage is liable to occur.
Sterilizing or Processing. To sterilize, slowly lower the
product in its can, top up, in a kettle or boiler of boiling
water; then add water to cover the jars two inches over
the top. Bring the water to the boiling-point and keep
boiling the length of time given on the time-table for steri-
lizing the product being canned. A rack in the bottom of
the kettle is necessary to keep the cans from resting directly
on the bottom, or individual wire holders can be used.
Keep the water boiling constantly during the sterilizing
process.
Removing Jars. A wire holder with handle for each jar
is convenient to use. If they are not at hand, lift jars from
boiling water with a long-handled skimmer, or spring fork.
Tighten the Cover. Tighten the cover immediately.
Inverting Jars. Place jars upside down on a cloth, allow-
ing space between jars. Keep protected from drafts. A
draft in the kitchen causes more breaks than anything else.
If a can shows signs of fermentation after two or three
days, loosen the covers and sterilize again for a short time.
THE CANNING OF FRUITS AND VEGETABLES 587
TIME-TABLES
Time-table for Blanching and Sterilizing Vegetables and
Greens
Product Blanch Size of Can Time for
Cooking
Beans 5 minutes pint or quart 3 hours
Beets 6 minutes quart 13^ hours
Carrots 5 minutes quart 1}^ hours
Corn 5-10 minutes pint or quart 4 hours
Greens 10 minutes quart 2 hours
Parsnips 5 minutes quart 1 3/^ hours
Peas 5 minutes pint 3 hours
Pumpkin 5 minutes quart 2 hours
Squash 5 minutes quart 2 hours
Succotash (as for corn and beans) pint or quart 3 hours
Sweet Peppers . . . 5-10 minutes 2 hours
Swiss Chard .... 10 minutes quart 2 hours
Turnips 6 minutes quart 13^ hours
Time-table for Scalding and Sterilizing Vegetables
Product Scald Size of Can
Asparagus ....
Tomatoes ....
Vegetable combinations
5-10 minutes
1-2 minutes
pint or quart
pint or quart
Time for
Cooking
1 hour
22 minutes
2 hours
Time-table for Scalding and Sterilizing Fruits
Product
ScaU
Size of Can
Peaches 1-2 minutes
pint or quart
Plums . . .
1-2 minutes
pint
Quinces . .
2 minutes
quart
Pineapples .
5 minutes
pint or quart
Crab Apples .
1-2 minutes
pint
Apples, Whole
2 minutes
quart
Apples, Sliced
2 minutes
quart
Fruit without Sugar Syrup
Time for
Cooking
16 minutes
16 minutes
30 minutes
30 minutes
20 minutes
16 minutes
12 minutes
30 minutes
588
BOSTON COOKIXG-SCHOOL COOK BOOK
Time-table for Sterilizing Berries and Soft Fniits that do not
Require Blanching
Product
Blackberries . . .
Blueberries . . .
Cherries ....
Currants ....
Dewberries . . .
Grapes (Grape Juice)
Gooseberries . . .
Huckleberries . . .
Pears
Raspberries . . .
Rhubarb ....
Strawberries . . .
Size of Can
Time for Cooking
pint or quart
16 minutes
pint
16 minutes
pint
16 minutes
pint
16 minutes
pint or quart
16 minutes
pint
16 minutes
pint
16 minutes
pint
16 minutes .
pint
20 minutes
pint or quart
16 minutes
quart
15 minutes
quart
16 minutes
Size of Can. Where time is given for cooking pint jar,
add a few minutes for a quart jar. Jars must be covered
with water.
Variation in Time. The time will vary somewhat, accord-
ing to the condition of the fruit.
PICKLING
Pickling is preserving in any salt or acid liquor.
Spiced Currants
7 lbs. currants 3 tablespoons cinnamon
5 lbs. brown sugar 3 tablespoons clove
1 pint vinegar
Pick over currants, wash, drain, and remove stems. Put
in a preserving kettle, add sugar, vinegar, and spices tied
in a piece of muslin. Heat to boiling-point, and cook slowly
one and one-half hours. Store in a stone jar and keep in a
cool place. Spiced currants are a delicious accompaniment
to cold meat.
THE CANNING OF FRUITS AND VEGET ABIDES 589
Sv«reet Pickled Peaches
3^ peck peaches 1 pint vinegar
2 lbs. brown sugar 1 oz. stick cinnamon
Cloves
Boil sugar, vinegar, and cinnamon twenty minutes. Dip
peaches quickly in hot water, then rub off the fur with a
towel. Stick each peach with, four cloves. Put into syrup,
and cook until soft, using one-half peaches at a time.
Sweet Pickled Pears
Follow recipe for Sweet Pickled Peaches, using pears in
place of peaches.
Beet Relish
1 cup chopped cold cooked beets 2 tablespoons lemon juice
3 tablespoons grated horserad- 2 teaspoons powdered sugar
ish root 1 teaspoon salt
Mix ingredients in order given. Canned beets may be
used in place of fresh ones, and bottled horseradish if of
strong flavor and well drained. This is delicious served with
cold meat or fish.
Celery Relish
IK cups chopped celery 1 teaspoon salt
4 teaspoons powdered sugar 3^ teaspoon mustard
Yi cup vinegar
Mix ingredients in order given. Cover and let stand in
a cold place one and one-half hours. Drain off the liquid
before serving. When preparing celery include some of
the small tender leaves.
Tomato and Celery Relish
1 onion ] I tablespoon salt
1 large green pepper
1 large bunch celery
2}/2 cups canned or fresh
tomatoes
Mix ingredients, heat gradually to the boiling-point, and
cook slowly one and one-half hours. Cayenne or mustard
jnay be added if liked more highly seasoned.
r, , 2 tablespoons sugar
, , 2 allspice berries
chopped ^, .
Yz cup vmegar
590 BOSTON COOKING-SCHOOL COOK BOOK
/^ Chili Sauce
12 meSium-sized ripe tomatoes 1 tablespoon salt
jj 1 pepper, finely chopped ^ 2 teaspoons clove
1 1 onion, finely chopped f 2 teaspoons cinnamon
2 cups vinegar a a ' ^ teaspoons allspice
3 tablespoons sugar ice Ztt^^XA' i 2 teaspoons grated nutmeg
Peel tomatoes and slice. Put in a preserving kettle with
remaining ingredients. Heat gradually to boiling-point, and
cook slowly two and one-half hours.
Ripe Tomato Pickle
3 pints tomatoes, peeled 4 tablespoons salt
and chopped 6 tablespoons sugar
1 cup chopped celery 6 tablespoons mustard seed
4 tablespoons chopped red ^ teaspoon clove
pepper 3^ teaspoon cinnamon
4 tablespoons chopped onion 1 teaspoon grated nutmeg
2 cups vinegar
Mix ingredients in order given. Put in a stone jar and
cover. This uncooked mixture must stand a week before
using, but may be kept a year.
Ripe Cucumber Pickle
Cut cucumbers in halves lengthwise. Cover with alum
water, allowing two teaspoons powdered alum to each quart
of water. Heat gradually to boiling-point, then let stand
on back of range two hours. Kemove from alum water and
chill in ice-water. Make a syrup by boiling five minutes
two pounds sugar, one pint vinegar, with two tablespoons
each of whole cloves and stick cinnamon tied in a piece of
muslin. Add cucumbers and cook ten minutes. Eemove
cucumbers to a stone jar, and pour over the syrup. Scald
syrup three successive mornings, and return to cucumbers.
Um-ipe Cucumber Pickles (Gherkins)
Wipe four quarts small unripe cucumbers. Put in a stone
jar and add one cup salt dissolved in two quarts boiling
water and let stand three days. Drain cucumbers from
THE CANNING OF FRUITS AND VEGETABLES 591
brine, bring brine to boiling-point, pour over cucumbers, and
again let stand three days ; repeat. Drain, wipe cucumbers,
and pour over one gallon boiling water in which one table-
spoon alum has been dissolved. Let stand six hours, then
drain from alum water. Cook cucumbers ten minutes, a
few at a time, in one-fourth the following mixture heated,
to the boiling-point and boiled ten minutes : —
1 gallon vinegar 2 sticks cinnamon
4 red peppers 2 tablespoons allspice berries
2 tablespoons cloves
Strain remaining liquor over pickles which have been put
in a stone jar.
Chopped Pickles
4 quarts chopped green tomatoes 3 teaspocms allspice
^ cup salt 3 teaspoons cloves
2 teaspoons pepper 3^ cup white mustard seed
3 teaspoons mustard 4 green peppers, sliced
3 teaspoons cinnamon 2 chopped onions
2 quarts vinegar
Add salt to tomatoes, cover, let stand twenty-four hours,
and drain. Add spices to vinegar, and heat to boiling-
point ; then add tomatoes, peppers, and onions, bring to
boiling-point, and cook fifteen minutes after boiling-point is
reached. Store in a stone jar and keep in a cool place.
Spanish Pickles
1 peck green tomatoes,. Yi oz. peppercorns
thinly sliced 3^ cup brown mustard seed
4 onions, thinly sliced 1 lb. brown sugar
1 cup salt 4 green peppers, finely
J/^ oz. cloves , chopped
yi oz. allspice berries Cider vinegar
Sprinkle alternate layers of tomatoes and onions with salt,
and let stand overnight. In the morning drain, and put in
a preserving kettle, adding remaining ingredients, using
enough vinegar to cover all. Heat gradually to boiling-point
and boil one-half hour.
592 BOSTOK COOKING-SCHOOL COOK BOOK
Chow-Chow
2 quarts small green tomatoes M lb. mustard seed
12 small cucumbers 2 oz. turmeric
3 red peppers ^ oz. allspice
1 cauliflower 3^ oz. pepper
2 bunches celery 3^ oz. clove
1 pint small onions Salt
2 quarts string beans 1 gallon vinegar
Prepare vegetables and cut in small pieces, cover with
salt, let stand twenty -four hours, and drain. Heat vinegar
and spices to boiling-point, add vegetables, and cook until
soft.
Pickled Onions
Peel small white onions, cover with brine, allowing one
and one-half cups salt to two quarts boiling water, and let
stand two days ; drain, and cover with more brine ; let stand
two days, and again drain. Make more brine and heat to
boiling-point ; put in onions and boil three minutes. Put in
jars, interspersing with bits of mace, white peppercorns,
cloves, bits of bay leaf, and slices of red pepper. Fill jars
to overflow with vinegar scalded with sugar, allowing one
cup sugar to one gallon vinegar. Cork while hot.
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THE DRYING OF FRUITS AND VEGETABLES 593
CHAPTER XXXIX
THE DRYING OF FRUITS AND VEGETABLES
DRYING is one of the simplest and cheapest ways of
preserving fruits and vegetables for future use. Food
may be dried by the sun or by artificial- heat. If dried in
the sun, protection from dust must be given, and food must
be put under cover in the evening before the dew falls.
Spread the prepared fruit or vegetable on frames covered
with coarse wire netting or cheese-cloth and put in the sun
for successive days until the product is sufficiently dried.
Artificial drying is quicker and cleaner than sun drying,
especially in moderate and cold climates. In drying food
by artificial heat use a patent drier that will dry the largest
amount of food with the smallest expenditure of time and
heat.
Preparation of Product. Fruits and vegetables to be dried
by either the sun or artificial heat should be thoroughly
washed and drained, and have all inedible portions removed.
Blanching, with but few exceptions, is not essential if the
product is either thinly sliced or cut in small pieces before
being placed to dry. Corn is an exception to this rule.
It should be blanched on the cob five minutes, cold dipped,
and cut from the cob before drying.
On the Drier. Place pieces of fruit or vegetables in rows,
close together, one layer deep, on the drying rack. If a
patent drier is used, regulate the heat with a thermometer
according to the time-table for drying. Turn the product
while drying when necessary to keep it from adhering to
the pan and make sure that every portion is subjected to
594 BOSTON COOKING-SCHOOL COOK BOOK
heat. Quick drying is preferable to slow drying, but the
beat must not be sufficient to cook the product. Remove as
soon as dried.
Length of Time for Drying. When done, the product
should feel dry on the outside but should be slightly soft
inside. It will be pliable in the fingers but it will not be
possible to squeeze out water. Nothing should be dried
until brittle, for if the product is dried until hard and
crisp, it will not soften when wanted for use.
Conditioning. After the products are sufficiently dried,
put in glass or pasteboard containers. For four successive
days remove contents from container, pouring back and
forth between two bowls several times, and then return to
container. Moist and dry particles are thus brought into
contact with each other, and a more even state of dryness
is brought about. Conscientious conditioning is essential.
If products seem too moist, return them to the racks for
another period of drying. Look at the dried products once
a week until the danger of mold is passed.
Greens, after being thoroughly washed and drained, should
be spread out a leaf at a time. If they are piled up over
each other, they will not dry. Turn frequently and remove
while pliable, before they are dry enough to crack.
Rules and time-tables for drying serve as guides, but
should be varied whenever the condition of fruits or vege-
tables, or the manner of drying, requires changes.
Table for Drying
Produd Time for Drying Temperature
Corn (see p. 593) 3-4 hours 110°-145° F.
Beans, String, young 2 hours 110°-145° F.
Beans, String, more mature . . 3 hours 110''-145° F.
Lima Beans 3-33^ hours 110°-145° F.
Peas lH-2 hours 110°-145° F.
Beets. Boil whole until yi done,
skin, and cut 23^-3 hours IIO'^-ISO'* F.
Turnips. Treat same as beets . 23^-3 hours 110°-150^ F.
THE DRYING OF FRUITS AND VEGETABLES 595
Product Time for Drying Temperature
Carrots 23^-3 hours 110M50° F.
Parsnips 23^^-3 hours 110^-1 50'* F.
Kohlrabi 2i^-3 hours IIO^-ISO^ F.
Celeriac 23/^-3 hours 110°-150° F.
Salsify 23^-3 hours 110°-150'' F.
Onions 23^-3 hours 110°-140° F.
Leeks 23^-3 hours 110°-140° F.
Cabbage 3 hours 110^-145° F.
Spinach Dry thoroughly
Parsley Dry thoroughly
Beet Tops Dry thoroughly
Swiss Chard Dry thoroughly
Celery Dry thoroughly
Rhubarb Dry thoroughly
CauHflower 2-3 hours 110°-145'' F.
Brussels Sprouts Blanch 6 minutes 2-3 hours 110°-145'' F.
in boiling water
, with a pinch of
soda
Pumpkins 3-4 hours 110''-140° F.
Squash 3-4 hours 110°-140° F.
Apples 4-6 hours 110°-150° F.
Pears 4-6 hours 110°-150° F.
Quinces 4-6 hours 110°-150° F.
Peaches 4-6 hours 110°-150<' F.
Plums. Let stand 20 minutes in
boiUng water 4-6 hours 110°-150° F.
Apricots. Let stand 20 minutes
in boiling water 4-6 hours IW-ISO" F.
Cherries 2-4 hours 110°-150° F.
Okra. Let stand 3 minutes in boil-
ing water with a pinch of soda 2-3 hours llO^-UO** F.
Peppers Dry thoroughly 110°-140° F.
596 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XL
HELPFTTL HINTS FOR THE YOTJNG HOUSEKEEPER
To Scald Milk. Put in top of double boiler, having
water boiling in under part. Cover, and let stand on top of
range until milk around edge of double boiler has a bead-
like appearance.
For Buttered Cracker Crumbs, allow from one-fourth to
one-third cup melted butter to each cup of crumbs. Stir
lightly with a fork in mixing, that crumbs may be evenly
coated and light rather than compact. '
To Cream Butter. Put in a bowl and work with a wooden
spoon until soft and of creamy consistency. Should butter-
milk exude from butter it should be poured off.
To Extract Juice from Onion. Cut a slice from root end
of onion, draw back the skin, and press onion on a coarse
grater, working with a rotary motion.
To Chop Parsley. Remove leaves from parsley. If
parsley is wet, first dry in a towel. Gather parsley between
thumb and fingers and press compactly. With a sharp
vegetable knife cut through and through. Again gather in
fingers and recut, so continuing until parsley is finely cut.
To Caramelize Sugar. Put in a smooth granite saucepan
or omelet pan, place over hot part of range, and stir con-
stantly until melted and of the color of maple syrup. Care
must be taken to prevent sugar from adhering to sides of
pan or spoon.
To Make Caramel. Continue the caramelization of sugar
until syrup is quite brown and a whitish smoke arises from
w^oW^l^^j^'J^',^^|.W^»w-^^t;lWIMj*J^W
Centrepiece for Luncheon or Dinner Table, — Page 607.
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inCLPFUL HINTS FOR THE YOUNG HOUSEKEEPER 597
it. Add an equal quantity of boiling water, and simmer
until of the consistency of a thick syrup. Of use in coloring
soups, sauces, etc.
Acidulated Water is water to which vinegar or lemon
juice is added. One tablespoon of the acid is allowed to
one quart water.
To Blanch Almonds. Cover Jordan almonds with boiling
water and let stand two minutes ; drain, put into cold water,
and rub off the skins. Dry between towels.
To Shred Almonds. Cut blanched almonds in thin strips
lengthwise of the nut.
Macaroon Dust. Dry macaroons pounded and sifted.
To Shell Chestnuts. Cut a half -inch gash on flat sides
and put in an omelet pan, allowing one-half teaspoon butter
to each cup chestnuts. Shake over range until butter is
melted. Put in oven and let stand five minutes. Remove
from oven, and with a small knife take off shells. By this
method shelling and blanching is accomplished at the same
time, as skins adhere to shells.
Flavoring Extracts and "Wine should be added if possible
to a mixture when cold. If added while mixture is hot,
much of the goodness passes off with the steam.
Meat Glaze. Four quarts stock reduced to one cup.
Mixed Mustard. Mix two tablespoons mustard and one
teaspoon sugar, add hot water gradually until of the con-
sistency of a thick paste. Vinegar may be used in place of
water.
To Prevent Salt from Lumping. Mix with corn-starch,
allowing one teaspoon corn- starch to six teaspoons salt.
To "Wash Carafes. Half fill with hot soapsuds, to which
is added one teaspoon washing soda. Put in newspaper torn
in small pieces. Let stand one-half hour, occasionally shak-
ing. Empty, rinse with hot water, drain, wipe outside, and
let stand to dry inside.
598 BOSTON COOKTKG-SCHOOL COOK BOOK
After Broiling or Frying, if any fat has spattered on range,
wipe surface at once with newspaper.
To Remove Fruit Stains. Pour boiling water over stained
surface, having it fall from a distance of three feet. This
is a much better way than dipping stain in and out of hot
water ; or wring articles out of cold water and hang out of
doors on a frosty night.
To Remove Stains of Claret Wine. As soon as claret
is spilt, cover spot with salt. Let stand a few minutes,
then rinse in cold water.
To Clean .Graniteware where mixtures have been cooked
or burned on. Half fill with cold water, add washing soda,
heat water gradually to boiling-point, then empty, when dish
may be easily washed. Any soap-powder may be used in
place of washing soda.
To "Wash Mirrors and Windows. Rub over with chamois
skin wrung out of warm water, then wipe with a piece of dry
chamois skin. This method saves much strength.
To Remove White Spots from Furniture. Dip a cloth
in hot water nearly to boiling-point. Place over spot, remove
quickly, and rub over spot with a dry cloth. Repeat if spot
is not removed. Alcohol or camphor quickly applied may
be used.
Tumblers which have contained milk should be first rinsed
in cold water before washing in hot water.
To keep a Sink Drain free from grease, pour down once
a T*eek at night one-half can potash dissolved in one quart
water.
Should Sink Drain chance to get choked, pour into sink
one-fourth pound copperas dissolved in two quarts boiling
water. If this is not eflScacious, repeat before sending for a
plumber.
Never put Knives with ivory handles in water. Hot water
causes them to crack and discolor.
HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER 599
To prevent Glassware from being easily broken, put in a
kettle of cold water, heat gradually until water has reached
boiling-point. Set aside ; when water is cold take out glass.
This is a most desirable way to toughen lamp chimneys.
To Remove Grease Spots. Cold water and Ivory Soap
will remove grease spots from cotton and woollen fabrics.
Castilian Cream is useful for black woollen goods, but leaves
a light ring on delicately colored goods. Ether is always sure
and safe to use.
To Remove Iron Rust. Saturate spot with lemon juice,
then cover with salt. Let stand in the sun for several hours;
or a solution of hydrochloric acid may be used.
Iron Rust may be removed from delicate fabrics by cov-
ering spot thickly with cream of tartar, then twisting cloth
to keep cream ot tartar over spot ; put in a saucepan of cold
water, and heat water gradually to boiling-point.
To Remove Grass Stains from cotton goods, wash in
alcohol.
To Remove Ink Stains. Wash in a solution of hydro-
chloric acid, and rinse in ammonia water. Wet the spot
with warm water, put on Sapolio, rub gently between the
hands, and generally the spot will disappear.
Cut Glass should be washed and rinsed in water that is
not very hot and of same temperature.
In Sweeping Carpets, keep broom close to floor and work
with the grain of the carpet. Occasionally turn broom that
it may wear evenly.
Tie Strands of a New Broom closely together, put into
a pail of boiling water, and soak two hours. Dry thoroughly
before using.
Never wash the inside of Tea or Coffee Pots with soap-
suds. If granite or agate ware is used, and becomes badly
discolored, nearly fill pot with cold water, add one table-
spoon borax, and heat gradually until water reaches the boil-
600 BOSTOX COOKING-SdHOOL COOK BOOK
ing-point. Rinse with hot water, wipe, and keep on back of
range until perfectly dry.
Never put cogs of an Egg-beater in water.
Never wash Bread Boards in a sink. Scrub with grain of
wood, using a small brush.
Before using a new Iron Kettle, grease inside and outside,
and let stand forty-eight hours ; then wash in hot water in
which a large lump of cooking soda has been dissolved.
To clean a Copper Boiler, use Putz Pomade Cream. Ap-
ply with a woollen cloth when boiler is warm, not hot ; then
rub off with second woollen cloth and polish with flannel or
chamois. If badly tarnished, use oxalic acid. Faucets and
brasses are treated in the same way.
A bottle containing Oxalic Acid should be marked poison,
and kept on a high shelf.
To keep an Ice Chest in good condition, wash thoroughly
once a week with cold or lukewarm water in which washing
soda has been dissolved. If by chance anything is spilt in
an ice chest, it should be wiped off at once.
Milk and butter very quickly absorb odors, and if in ice
chest with other foods, should be kept closely covered.
Hard "Wood Floors and Furniture may be polished by
using a small quantity of kerosene oil applied with a woollen
cloth, then rubbing with a clean woollen cloth. A very good
furniture polish is made by using equal parts linseed oil and
turpentine.
Polish for Hard "Wood Floors. Use one part beeswax
to two parts turpentine. Put in saucepan on range, and
when wax is dissolved a paste will be formed.
To clean Piano Keys, rub over with alcohol.
To remove old Tea and Coffee Stains, wet spot with cold
water, cover with glycerine, and let stand two or three hours.
Then wash with cold water and hard soap. Repeat if
HELPFTXL HINTS FOR THE YOUNG HOUSEKEEPER 601
Before Sweeping Old Carpets, sprinkle with pieces of
newspaper wrung out of water. After sweeping, wipe over
with a cloth wrung out of a weak solution of ammonia water,
which seems to brighten colors.
Piatt's Chloride is one of the best Disinfectants. Chloride
of lime is a valuable disinfectant, and much cheaper than
Piatt's Chloride.
•
liisterine is an excellent disinfectant to use for the mouth
and throat.
To Make a Pastry Bag. Fold a twelve-inch square of
rubber cloth from two opposite corners. Sew edges together,
forming a triangular bag. Cut off point to make opening
large enough to insert a tin pastry tube. A set comprising
bag and twelve adjustable tubes may be bought for two and
one-half dollars.
Smoked Ceilings may be cleaned by washing with cloths
wrung out of water in which a small piece of washing soda
has been dissolved.
For a Burn apply equal parts of white of egg and olive
oil mixed together, then cover with a piece of old linen ; if
applied at once no blister will form. Or apply at once cook-
ing soda, then cover with cloth and keep the same wet with
cold water. This takes out the pain and prevents blistering.
Curtain and Portiere Poles allow the hangings to slip
easily if rubbed with hard soap. This is much better than
greasing.
Creaking Doors and Drawers should be treated in the
same way.
To Remove Dust from Rattan Furniture use a painter's
email brush.
602 BOSTON COOKING-SCHOOL COOK BOOK
CHAPTER XLI
SUITABLE COMBINATIONS TOR SERVING
Breakfast Menus
Oranges
Cereal with Sugar and Cream
Spider Corn Cake Breakfast Bacon
Coffee
Halves of Grape Fruit
Cereal with Sugar and Cream Eggs k la Buckingham
Coffee
Cereal with Sugar and Cream
Apple Sauce Griddle Cakes, Maple Syrup
Coffee
Cereal with Sugar and Cream
Brown Bread Toast Doughnuts Boiled Eggs
Coffee
Cereal with Dates
Fried Sausages Creamed Potatoes Queen Muffins
Coffee
Cereal with Sugar and Cream
Strawberry Shortcakes
Coffee
Cereal with Sugar and Cream
Blueberry Muffins Boiled Egg^
Coffee
SUITABLE COMBINATIONS FOR SERVING 60B
Cereal with Sugar and Cream
Rye MuflBns Broiled Liver Lyonnaise Potatoes
Coffee
Fried Hominy, Maple Syrup Raised Biscuits
Sliced Peaches
Coffee
Halves of Canteloupes
Dried Beef in Cream Pop-overs
Coffee
Raspberries Cereal with Sugar and Cream
German Toast
Coffee
Iced Currants Foamy Omelet Sauted Potatoes
Twin Mountain Muffins
Coffee
Watermelon Slices
Scrambled Eggs Baking Powder Biscuits
Coffee
Blackberries
Cereal with Sugar and Cream
Breakfast Bacon Hashed Browned Potatoes
Buttered Toast
Coffee
Grapes Cereal with Sugar and Cream
Scrambled Eggs with Tomatoes Cornmeal Muffins
Coffee
Cereal with Sugar and Cream
Stewed Prunes Brioche Cakes
Coffee
604 BOSTON COOKING-SCHOOL COOK BOOK
Baked Apples Cereal with Sugar and Cream
Chickens' Livers Pop-overs Coffee
Sliced Bananas Cereal with Sugar and Cream
French Omelet Raised Hominy Muffins
Coffee
Oranges
Salt Codfish Hash Golden Corn Cake Coffee
Cereal with Sugar and Cream
Minced Lamb on Toast Crullers Coffee
Baked Bananas ' Cereal with Sugar and Cream
Boiled Eggs Brown Bread Cream Toast
Coffee
Halves of Grape Fruit
Breakfast Bacon Creamed Potatoes Graham Gems
Coffee
Oranges Cereal with Sugar and Cream
Dried Beef with Cream Rye Muffins Coffee
Cereal with Sugar and Cream
Stewed Prunes Dropped Eggs on Toast
Coffee
Cereal with Sugar and Cream
Waffles Apple Sauce Coffee
Luncheon Menus
Grilled Sardines
Bftked Apples with Cream Rolls Sponge Cake
Cocoa
StJITABLE COMBIKATIOKS FCm SERVING 605
Creamed Chicken
Celery Rolls
Grapes and Apples
Tea
Lamb Croquettes
Dressed Lettuce Baking- Powder Biscuit
Gingerbread Cheese
Tea
Split Pea Soup Crisp Crackers
Egg Salad Entire Wheat Bread
Oranges
Cocoa
Cold Sliced Meat Cheese Fondue
Bread and Butter
Sliced Peaches Cookies
Old Grist Mill Coffee
Broiled Ham Scalloped Potatoes
Brown Bread and Butter
Sliced Oranges Wafers
Scalloped Oysters
Rolls
Dressed Celery
Polish Tartlets
Tea
Salmi of Lamb Olives
Bread and Butter
Cake Chocolate
Oyster Stew
Oyster Crackers or Dry Toast
Pickles
Cream Whips Lady Fingers
606 BOSTON COOKING-SCHOOL COOK BOOK
Scalloped Turkey
Brown Bread Sandwiches
Lettuce Salad Cheese Straws
Tea
Turban of Fish Saratoga Potatoes
Warmed over Muffins
Nuts Crackers Cheese
Tea
Cream of Tomato Soup Crofitom
Omelet with Vegetables
Bread and Butter
Bananas Tea
Salad k la Russe
Graham Bread and Butter
Peach Sauce Scotch Wafers
Tea
Cold Sliced Tongue
Macaroni and Cheese
Lettuce Salad Crackers
Wafers Coffee
Salmon Croquettes Rolls
Dressed Lettuce
Strawberries and Cream
Tea
Beef Stew with Dumplings
Sliced Oranges Cake
Tea
Lobster Salad Rolls
Raspberries and Cream Waters
Russian Tea
SUITABLE COMBINATIONS FOR SERVING 607
Cold Sliced Corned Beef
Corn k la Southern
Entire Wheat Bread and Butter
Grapes and Pears
Dinner Menus
Cream of Celery Soup
Roast Beef Francouia Potatoes Yorkshire Pudding
Macai'oni with Cheese Tomato and Lettuce Salad
Chocolate Cream
Cafe Noir
Tomato Soup
Baked Fish Hollandaise Sauce
Shadow Potatoes Cole Slaw
Fig Pudding
Crackers Cheese Cafe Noir
Potato Soup
Boiled Fowl Egg Sauce Boiled Rice Mashed Turnips
Celory Vegetable Salad
Bread and Butter Pudding
Macaroni Soup
Fricassee of Lamb Riced Potatoes Stewed Tomatoes
String Bean and Radish Salad
Fruit and Nuts
Duchess Soup
Fried Fillets of Halibut Shredded Potatoes Hot Slaw
Beefsteak Pie
Lish Moss Blanc- Mange with
Vanilla Wafers
608 BOSTON COOKING-SCHOOL COOK BOOK
Kornlet Soup
Maryland Chicken Baked Sweet Potatoes
Creamed Cauliflower Cranberry Sauce
Dressed Lettuce Polish Tartlets
Cafe Noir
Vegetable Soup
Veal Cutlets Horseradish Mashed Potatoes
Cream of Lima Beans Dressed Celery
Cerealine Pudding
St. Germain Soup
Beefsteak with Oyster Blanket Stuffed Potatoes Spinach
Pineapple Pudding Cream Sponge Cake
Cafd Noir
White Soup
Boiled Salmon Egg Sauce Boiled Potatoes Green Peas
Cucumbers
Strawberries and cream Cake
Tomato Soup without Stock
Braised Beef Horseradish Sauce Scalloped Potatoes
Squash
Baked Indian Pudding Caf^ Noir
Bisque Soup
Broiled Shad Chartreuse Potatoes Asparagus on Toast
Cucumber and Lettuce Salad
Prune Whip Custard Sauce
Cream of Pea Soup
Boiled Mutton Caper Sauce Mashed Potatoes
Turkish Pilaf
Graham Pudding Fruit and Nut»
SUITABLE COMBINATIONS FOR SERVING 609
Turkish Soup
Lamb Chops French Fried Potatoes Apple Fritters
Beet Greens
Caramel Custard Cafe Noir
Irish Stew with Dumplings
Fish Croquettes Dinner Rolls Radishes
Custard Souffle Creamy Sauce
Crackers Cheese
Black Bean Soup
Halibut k la Creole Potatoes en Surprise
Brussels Sprouts
Swiss Pudding Cafe Noir
Cream of Clam Soup
Fried Chicken Boiled Potatoes
Sliced Tomatoes Shell Beans
Peach Short- Cake Crackers and Cheese
Cream of Lima Bean Soup
Roast Duck Mashed Sweet Potatoes
Cauliflower au Gratin
Rice Croquettes with Currant Jelly
Grapes Pears
Crackers Cheese Cafe Noir
Chicken Soup
Broiled Sword Fish Cucumber Sauce
Baked New Potatoes Sugared Beets
Strawberry Cottage Pudding
Iced Co£[ee
610 BOSTON COOKING-SCHOOL COOK BOOK
Menu for New England Thanksgiving Binner
Oyster Soup Crisp Crackers
Celery Salted Almonds
Roast Stuffed Turkey Giblet Gravy Cranberry Jelly
Mashed Potatoes Onions in Cream Turnips
Chicken Pie
Thanksgiving Pudding Sterling Sauce
Mince, Apple, and Squash Pie
Vanilla Ice Cream Fancy Cakes
Fruit Nuts and Raisins Bonbons
Crackers Cheese Cafe Noir
Menu for Christmas Dinner
Oyster Cocktail
Oonsomm6 Bread Sticks
Olives Celery Salted Pecans
Roast Goose Potato Stuffing Apple Sauce
Duchess Potatoes Cream of Lima Beans
Chicken Croquettes with Green Peas
Dressed Lettuce with Cheese Straws
English Plum Pudding Brandy Sauce
Frozen Pudding Assorted Cake Bonbons
Crackers Cheese Cafe Noir
FOOD VALUES 611
CHAPTER XLII
FOOD VALUES
A STUDY of food values is essential for the making of
properly balanced menus. A minimum of time de-
voted to this subject will give one a working knowledge
which will prove of inestimable value.
The energy value of foods and the energy requirements
of the body are estimated in calories. Requirements of :
Children
Age
1- 2 years 900-1200 calories per day
2- 5 years 1200-1500 calories per day
6- 9 years 1400-2000 calories per day
10-13 years 1800-2200 calories per day
14-20 years 2300-5000 calories per day
Adults
Age
20-60 years
When sleeping .4 calorie per pound of body weight per hour
At shght exercise .6 calorie per pound of body weight per hour
Examples : At meals, sewing, reading, writing, etc.
At hght exercise 1 calorie per pound of body weight per hour
Examples : Standing and walking.
At active muscular exercise
2 calories per pound of body weight per hour
Examples : General housework, carpentering, tennis, etc.
At severe muscular exercise
3 calories per pound of body weight per hour
Examples : Digging, horseshoeing, football, etc.
60-70 years 10% reduction
70-80 years 20% reduction
80-90 years 30% reduction
612 BOSTON COOKING-SCHOOL COOK BOOK
How to Determine the Number of Calories Required Daily
by an Individual Using the Above Table
"Woman. Age 35. Weight 125
Sleeping 8 hours
Slight exercise :
At meals, sewing, reading, etc. 8 hours
At light exercise :
Standing and walking 6 hours
At active muscular exercise :
General housework 2 hours
8 X .4 calorie =3.2 calories
8 X .6 calorie = 4.8 calories
6X1 calorie = 6 calories
2X2 calories = 4 calories
18 calories required per pound of body weight
125 X 18 calories = 2250 calories for day's requirement.
Other calculations show that the needs of a person esti-
mated in calories vary from twenty-two to thirty-five hun-
dred for one day. Of this amount from ten to fifteen per
cent (220 to 425 calories) should come from protein foods
and .015 iron gram should be furnished.
It is not necessary to consider the amount of calcium (of
which .7 gram is the daily requirement) if one pint of milk
is supplied for each person. An adequate milk supply will
furnish also one-third the amount of phosphorus required,
making this calculation practically unnecessary.
Foods rich in fats have the highest caloric value, while
foods rich in protein, sugar, and starch have greater caloric
value than those containing much water.
The following table will enable one to calculate quickly
the number of calories, protein calories, and grams of iron
supplied by the more common foods. The figures for the
most part are given in hundreds and even numbers to facili-
tate this calculation. They therefore vary slightly from
those found in Bulletin 28, Department of Agriculture, but
FOOD VALUES
613
seem, nevertheless, especially well adapted for everyday use,
for investigation shows that even the best authorities differ.
" The Laboratory Manual of Dietetics " by Professor Mary
Swartz Eose and " Science and Nutrition " by Graham Lusk
are valuable books to consult for the further consideration
of this important subject.
TABLE OF FOOD VALUES OF THE MORE
COMMON
FOODS
Material
Measure
Weight
Total
Cal-
ories
Pro-
tein
Cal-
ories
Iron
Grams
Almonds . . .
1 cup shelled
4 oz.
700
95
.0021
Apples ....
2 qts. 1
3 lbs.
600
16
.0030
Apricots, Dried .
3% cups
(56 halves)
lib.
1200
84
Asparagus . . .
1 caii
1 lb. net
80
27
.0038
Fresh ....
20 large stalks
lib.
100
32
.0043
Bacon, Smoked ^ .
lib.
2600
172
.0052
Bananas ....
3 large
llb.i
300
14
.0018
Barley, Pearl . .
2 cups
lib.
1600
154
.0057
Beans, String . .
1 can
1 lb. 4 oz
110
24
.0040
Iqt.i
12 oz.
130
28
.0059
Dried ....
2 cups
lib.
1500
408
.0300
Dried Lima . .
2 cups
lib.
1500
328
.0292
Beef, Corned . .
lib.
1200
259
.0093
Dried, Salted, oi
Smoked . .
lib.
800
544
.0200
Liver ^ . . .
lib.
600
350
.0118
Porterhouse Steak
1
lib.
1000
346
.0120
Roast ....
lib.
1550
428
.0155
Round, Lean ^ .
lib.
650
353
.0130
Rump, Lean ^ .
lib.
800
343
.0120
Beets
1 pt.
lib.
200
23
.0026
Bread, Bakers'
1 loaf
lib.
1100
168
.0033
Graham . . .
lloaf
lib.
1100
160
.0143
Bread Crumbs
1 cup
2Moz.
200
128
.0006
Butter . , , .
1 tbsp.
Vioz.
100
2 cups
lib.
3400
18
1 As purchased .
614
BOSTON COOKING-SCHOOL COOK BOOK
Material
Cabbage ....
Carrot ....
Cauliflower . * . .
Celery ....
Cheese, American
Neuf chatel . .
Cherries, Candied
Chicken, Broilers ^
Chocolate,
Unsweetened
Citron . . .
Clams, Round .
Cocoa . . .
Cocoanut, Shredded
Corn, Canned .
Corn Meal . .
Cornstarch . .
Crackers,
Unsweetened
Cranberries
Cream, Heavy-
Thin . . .
Cucumbers ^ .
Currants, Dried
Dates, Unstoned
Egg ... .
Flour ....
Entire Wheat
Graham . .
Fish
Haddock . .
Halibut Steak
Lobsters . .
Oysters, Sohd
Salmon, Canned
Fowli ....
Measure
Weight
Total
Cal-
ories
Pro-
tein
Cal-
ories
Iron
Grams
M head i
lib.
120
25
.0042
3 large
lib.
150
16
.0024
1 very small
11 oz.
100
23
head
1 bunch
lib.
60
16
.0016
lib.
2000
522
1 cheese
2^oz.
225
52
10 medium
1 oz.
100
lib.
300
232
1 cake
8oz.
1400
118
lib.
1400
9
1 pt.
lib.
200
117
Ibox
Hlb.
1100
195
1 cup
2^oz.
500
20
1 can
1 lb. 4 oz
550
63
.0031
3 cups
lib.
1600
166
.0048
1 cup
43^ oz.
450
0
lib.
1800
176
.0063
Iqt.
lib.
200
7
.0026
3^pt.
8oz.
800
19
.0008
3^pt.
8 oz.
440
23
.0004
2 medium
lib.
68
12
23^ cup
lib.
1400
43
1 package ^
10 oz.
850
21
.008
1
2 oz.
75
25
.0014
1 cup
4 oz.
400
50
.0016
1 cup
4 oz.
400
62
.0053
1 cup
5 oz.
500
75
.0066
lib.
160
152
.0016
lib.
550
337
.0011
llb.i
140
107
1 cup
200
100
lib.
660
353
.0026
lib.
750
248
.0097
1 As purchased.
FOOD VALUES
615
Material
Grapes
Ham, Smoked, Me-
dium Fat
Hominy, Raw
Lamb, Leg, Medium
Fat . . . .
Loin ....
Shoulder . . .
Chops, Broiled .
Leg, Hind Quarter
Mediurii Fat .
Lemons ....
Lard
Lentils, Dried . .
Lettuce ....
Macaroni, Uncooked
Milk, Skim . .
Whole . .
Molasses, Cane
Mushrooms
Oats, Rolled .
Oil, Salad or Cooking
Onions . . .
Orange Juice .
Oranges . . .
Peanuts . . .
Peas, Canned .
Dried . . .
Pecans, Shelled
Pineapples . .
Pork, Loin Chops,
Medium Fat .
Salt Fat
Potatoes
Prunes^ .
Rice . .
Raisins .
Measure
1^/i cup
1 cup
2 latge
1 cup
2% cups
1 head
1 cup
1 cup
1 cup
1 cup
44
1 cup
1 tbsp.
43^ large *
1 cup
1 large
1 cup shelled
1 can
1 cup
1 cup
1 can
4 medium
46 {2% cups)
1 cup
1 cup
Weight
lib.
llb.i
6oz.
llb.i
llb.i
llb.i
Ub.i
llb.i
113^ oz.
8 oz.
lib.
9oz.
4 oz.
83^ oz.
83^ oz.
12 oz.
lib.
23^ oz.
% oz.
lib.
8oz.
9.5 oz.
53^ oz.
1 lb. 4 oz.
8oz.
53^ oz.
1 lb. 4 oz.
llb.i
lib.
lib.
lib.
8oz.
53^ oz.
'^^¥ tein Iron
ones
ones
328 23 .0042
1600 248 .0096
600 56
800 288 .0104
1200 290 .0120
1200 261 .0096
1400 332 .0126
850 288
100 9
2000 0
1581 466
50 12
60
32
34
33
63
48
0
25
0
6
800 156
300 78
800 222
1100 58
800 8
400
80
170
900
200
300
100
200
100
100
1200
3500
300
1200
800
500
243
34
32
32
74
15
.0110
.0013
.0096
.0025
.0050
.0005
.0022
.0006
.0028
.0045
.0120
.0088
.0084
.0014
.0045
.0108
.0024
.0050
^ As purchased.
616
BOSTON COOKING-SCHOOL COOK BOOK
Material
Measure
1 cup
Rye Meal . . .
Sausage, Pork . .
Spinach ....
Sugar, Confectionery
Brown . . .
Granulated . .
Tapioca (Pearl) .
Tomatoes, Fresh .
Canned . . .
Tripe
Turkey ....
Turnip ....
Veal, Breast, Medium
Fat
Leg, Medium Fat
Liver, Medium Fat
Loin, Medium Fat
Walnuts 1 cup
Ipk.
1 cup
1 cup
1 cup
1 cup
4 medium i
1 qt. can
Total
Weight Cal-
ories
400
- 2000
300
500
600
900
600
100
oz. 200
260
1000
150
414 oz
lib.
3 lbs.
4:14 OZ
53^ oz
8oz.
6 oz.
lib.
2 lbs. :
lib.
Ub.i
lib.
llb.i
llb.i
llb.i
llb.i
4 oz.
Pro-
tein Iron
Cal- Grams
ories
31
235
105
0
0
0
21
16
43
212
292
16
.0080
.0399
.0017
.0110
.0019
700 280 .0098
600 280 .0114
550 344 .0126
670 290 .0162
800 83 .0023
Cards may be used to keep records of the food values of
recipes or meals, ruled and made out as follows :
Recipe or Meal
Material
Measure
Weight
Total
Calories
Protein
Calories
Iron Grams
«
1 As purchased.
FOOD VALUES
617
HOW TO ESTIMATE THE FOOD VALUE OF A
RECIPE
Illustration. Baking Powder Biscuits, page 70
First enter the list of ingredients with the amount of each
required. Consult Table of Food Values for the protein,
iron grams, and total calories, and enter in their respective
columns.
Recipe or Meal Baking Powder Biscuit
Material
Measure
Weight
Total
Calories
Protein
Calories
Iron Grams
Flour . . .
Lard . . .
Butter . .
Milk . . .
Totals . .
2 cups
1 tbsp.
1 tbsp.
M cup
800
125
100
85
100
17
.0030
.00025
1110
117
.00325
HOW TO ESTIMATE THE FOOD VALUE OF A MEAL
Illustration. Breakfast for Four
First enter the list of food to be served with the amount
of each required. Consult Table of -Food Values for the
protein, iron grams, and total calories and enter in their
respective columns.
618
BOSTON COOKING-SCHOOL COOK BOOK
Recipe or Meal Breakfast for Four
Material
Measure
Weight
Total
Calories
Protein
Calories
Iron
Grams
Oranges. . . .
Hominy. . . .
Baking Powder
Biscuits . . .
Sugar ....
Whole Milk . .
Butter ....
Totals . . .
4 (large)
M cup
see recipe card
Mcup
2 cups
2 tbsps.
38 oz.
43^02.
2oz.
1 oz.
400
450
1110
225
349
200
28
42
125
68
.0024
.00325
.0010
.00665
2725
263
HOW TO ESTIMATE THE FOOD VALUE OF A DAY'S
RATIONS
Calculate lunch and dinner same as breakfast, entering
on cards as follows :
Recipe or Menu
Lunch or Supper
Material
Measure
Weight
Total
Calories
Protein
Calories
Iron
Grams
Macaroni . .
Mlb.
400
60
Cheese . . .
2 oz.
150
65
Thin White Sauce
2 cups
p. 266
815
77
.0013
Golden Corn Cake
Recipe . .
p. 75
1470
162
.0057
Butter .
2 oz.
400
Lettuce .
}4 head
25
6
.00125
Oil . .
2 tbsps.
200
Bananas
3
lib.
300
14
.0018
Cream .
Totals
Mpt.
220
11
.0002
3980
395
.00965
FOOD VALtTES
619
Recipe or Menu
Dinner
Material
Measure
Weight
Total
Calories
Protein
Calories
Iron
Grams
Beef Rump, Lean
lib.
800
346
.0120
Potatoes . . .
4
lib.
300
32
.0045
Spinach ....
>^pk.
150
52
.0199
Norwegian Prune
Pudding . . .
p. 416
1650
16
.0054
Cream ....
^Pt.
220
11
.0002
Bread ....
3^ loaf
3^ lb.
550
84
.00165
Butter ....
Totals . . .
1 oz.
200
3870
541
.04365
Enter meals as follows :
Recipe or Menu Day's Ration for Four
Material
Measure
Weight
Total
Calories
Protein
Calories
Iron
Grams
Breakfast . . .
Lunch or Supper
Dinner ....
Totals . . .
Required . .
2725
3980
3870
263
395
541
.00665
.00965
.04365
10,575
1199
.05995
10,000
to
12,000
1,000
to
5,000
.06
INDEX
Acid, Acetic, 12.
Butyric, 8.
Citric, 13.
Malic, 12.
Oleic, 8.
Oxalic, 13.
Palmitic, 8.
Pectic, 7.
Pectose, 7.
Stearic, 8.
Tannic, 13.
Tartaric, 12.
Acidulated Water, 597.
Adults, Food Requirements of , 611.
Aerated Bread, 53.
After-Dinner Coffee, Black, or
Caf6 Noir, 38.
Air, 17.
Albumen, 2, 191.
7Vlgonquin Canap6s, 555.
Allemande Sauce, 266.
Allspice, 14.
Almond Cakes, 511.
Cookies, 490.
Macaroons, 533.
Omelet, 108.
Soup, 125.
Tart, 504.
Tartlets, 478.
Almonds, Devilled, 565.
how to Blanch, 597.
how to Shred, 597.
Mock, 146.
Salted, I, 535.
Salted, II, 536.
Amber Pudding, 422.
Anchovies, 27.
Anchovy Butter, 273.
Canapes, 554.
Sandwiches, 550.
Sauce, 274.
Angel Cake, 503.
Food, 450.
Parfait, 451.
Apple Fritters I, 349.
Fritters II, 349.
Fritters III, 349.
Ginger, 570.
Apple Jelly, 573.
Meringue, 413.
Pie I, 467.
Pie II, 467.
Porcupine, 570.
Pudding, Steamed, 398.
Sauce, 570.
Apple Sauce, Spiced, 570.
Snow, 413.
Tapioca, 391.
Apples, Baked, 569.
Baked, Sweet, 569.
in Bloom, 416.
Porter, Canned, 579.
Scalloped, 392.
Appledore Soup, 138.
Apricot and Wine Jelly, 421.
Sorbet, 438.
Souffle, 396.
Apricots, Frozen, 440.
Arrowroot, 6.
Bermuda, 6.
Artichoke Bottoms, 284.
Soup, Cream of, 136.
Artichokes, 283.
Boiled, 283.
Fried, 283.
Stuffed, 284.
Asparagus, 284.
k la Hollandaise, 285.
Boiled, 284.
in Crusts, 285.
in White Sauce, 284.
on Toast, 284.
Salad, 329.
Soup, 123.
Aspic, Birds in. 383.
Individual Chicken Salads in,
345.
Jelly, 382.
Stuffed Olives in, 383.
Stuffing for Chicken in, 384.
Tomatoes in, 382.
Tongue in, 383.
Aurora Sauce, 169.
Baba Cakes, 388.
with Apricots, 389.
622
INDEX
Bacon I, 208.
II, 208.
and Liver, 207.
Breakfast, 236.
Chicken Livers with, 253.
Oysters with, 184.
Sweetbreads and, 234.
Baked Alaska, 448.
Apples, 569. •
Apples, Sweet, 569.
Bananas I, 571.
Bananas II, 571.
Baked Peaches, 571.
Pears, 571.
Potatoes, 310.
Potatoes in Half Shell, 312.
Potatoes, Sweet, 317.
Quinces, 571.
Baking, 20.
Baking Powder, 52.
Biscuit I, 70.
Bicuit II, 71.
Banana Cake, 516.
Cantaloupe, 427.
Croquettes, 354.
Custard, 413.
Fritters I, 349.
Fritters II, 350.
Ice Cream, 447.
Salad, 338.
Bananas, Baked, I, 571.
Baked, II, 571.
Saut6d, 571.
Banbury Tarts, 475.
Bangor Pudding, 394.
Barbecued Ham, 237.
Barberry Jelly, 575.
Baskets, Cucumber, 328.
Fruit, 479.
Neapolitan, 416.
Orange, 429.
Bass, Baked Fillets of, 169.
Batter I, 348.
II, 348.
III, 348.
IV, 348.
V, 349.
Eggs in, 101.
Batters and Fritters, 348.
Bavarian Cream, Pineapple, 430.
Quick, 430.
Strawberry, 430.
Bean Soup, Baked, 135.
Black, 135.
Cream of Lima, 136.
String, 126.
Beans, 285.
Boston Baked, 238.
. Fritter, 148.
Lima, Cream of, 285.
Beans, Shell, 285.
String, 285.
Bearnaise Sauce, 98.
B6chamel Sauce, 271.
Yellow, 271.
Beef, 191-193.
k la Mode, 204.
and Rice Croquettes, 359.
Braised, 204.
Cannelon of, 201.
Chateaubriand of, 200.
Corned, 206.
Corned, Hash, 213.
Corned, Hash with Beets, 213.
Corned, How to Boil, 206.
Cottage Pie, 212.
Cutlets of Tenderloin with
Chestnut Puree, 199.
Divisions and Way of cooking
Side of, 193.
Dried with Cream, 213.
Fillet, Larded, 203.
Fillets, Broiled, 198.
Fillets, Cherry Sauce, 199.
Fillets of, k la Moelle, 199.
Fillets, with Stuffed Mushroom
Caps, 200.
Fillet with Vegetables, 203.
Flank, Pressed, 205.
Hamburg Steaks, 200.
Meat Cakes, Broiled, 200.
Mignon Fillets of, Saut6d with
Sauce Trianon, 199.
Other Parts of Creature used
for Food, 194.
Porterhouse Steak with Borde-
laise Sauce, 196.
Porterhouse Steak with Mush-
room Sauce, 196.
Porterhouse Steak with Tomato
and Mushroom Sauce, 196.
Roast, 201.
Roast, Gravy, 202.
Roast, how to Carve, 202.
Roast, Mexican Sauce, 212.
Roast, Yorkshire Pudding, 202.
Stew with Dumplings, 205.
Ways of Warming over, 212.
Beefsteak h la Chiron, 197.
k la Henriette, 197.
h la Mirabeau, 197.
k la Victor Hugo, 197.
Broiled, 195.
Pie, 212.
Planked, 198.
to Broil, 196.
with Maltre d'Hdtel Butter, 196.
with Oyster Blanket, 198.
Beet Greens, Boiled, 294.
Beet Relish. 589.
INDEX
623
Beets, Boiled, 286.
Corned Beef Hash with, 213.
Harvard, 286.
Pickled, 286.
Sour Sauce, 286.
Sugared, 286.
Belgian Hare k la Maryland, 260.
Sour Cream Sauce, 260.
Bercy Sauce, 172.
Berkshire Muffins, 75.
Salad in Boxes, 345.
Berries, Time-table for Sterilizing,
588.
Berry Muffins, I, 72.
Muffins, II, 72.
Beverages, 32^1.
Fruit, 42-45.
Use of, 32.
Birds in Aspic, 383.
on Canap6s, 375.
to Bone, 24.
to Dress for Broiling, 244.
Birthday Cake, 514.
Biscuit, 70.
Baking Powder, I, 70.
Baking Powder, II, 71.
Emergency, 71.
Maryland, 77.
Pin Wheel, 71.
Rye, 56.
Squash, 67.
Biscuit Tortoni in Boxes, 458.
Bisque, Burnt Walnut, 446.
Clam and Tomato, 132.
Ice Cream, 446.
Lobster, 133.
Mock, 140.
Oyster, 133.
Bisques, 110.
Blackberry Jam, 576.
Jelly, 575.
Pie, 467.
Blanc-Mange, Chocolate, 411.
Irish Moss, 411.
Blueberiy Pie, 468.
Pudding, Steamed, 399.
Bluefish, 153.
h ritalienne, 165.
Baked, 165.
Breslin, Baked, 165.
Boiled Dinner, 206.
Dressing I, 324.
Dressing II, 325.
Frosting, 529.
Bolivia Salad, 330.
Bombe Glac6e, 452.
Bonbons, 545.
to Dip, 546.
Boning, 24.
Bordelaise Sauce, 106.
Bortchock Consomm6, 129.
Soup, 116.
Boston Baked Beans, 238.
Brown Bread, 57.
Cookies, 489.
Favorite Cake, 508.
Bouchees, 379.
Bouillon, 109, 114.
Clam, 129.
Iced, 114.
Tomato, with Oysters, 114.
Braising, 22.
Brandied Peaches, 582.
Brandy Sauce, 409.
Brandy Wafers, 494.
Brazilian Salad, 340.
Bread, 46.
Aerated, 53.
and Butter Folds, 549.
and Butter Pudding, 393.
and Butter Pudding (Apple),
393.
Baking, Care of, after, 52.
Baking of, 51.
Boards, 600.
Boston, Brown, 57.
Date, 57.
Dough, how to Shape, 50.
Entire Wheat, 55.
Entire Wheat and Four, 55.
Fermented, 50.
for Garnishing, 69.
German Caraway, 55.
German Coffee, 62.
Graham, 56.
Graham, Steamed, 58.
Griddle Cakes, 79.
Indian, 58.
Making of, 50.
Milk and Water, 54.
New England Brown, 58.
Omelet, 106.
Pudding, 392.
Pulled, 146.
Rolled, 549.
Rolled Oats, 56.
Rye, 57.
Salad Sticks, 60.
Sauce, 276.
Stale, Uses for, 69.
Sticks, 59.
Swedish, 63.
Swedish Tea Braid, 64.
Swedish Tea Ring, I, 64.
Swedish Tea Ring, II, 64.
Third, 56.
Unfermented, 52.
Water, 54.
Breaded Tongue with Tomato
Sauce, 563.
624
INDEX
Breakfast Cakes, 70.
Menus, 602-604.
Puffs, 77.
Breast of Quail, Lucullus, 376.
Brewis, 69.
Bride's Cake, 517.
Brioche (Coffee Cakes), 62.
Broiling, 19.
Broom, Care of, 599.
Broth, Scotch, 221.
Brown Bread Ice Cream, 446.
Bread Milk Toast, 68.
Bread Sandwiches, 552.
Frosting, 529.
Sauce I, 267.
Sauce II (Espagnole), 268.
Sauce, Mushroom, I, 268.
Sauce, Mushroom, II, 268, 363,
374.
Brownies, 495, 511.
Brussels Sprouts, 286.
Sprouts in White Sauce, 287.
Sprouts, Scalloped, 287.
Buckwheat Cakes, 79.
Bunuelos, 362.
Buns, 65.
Hot Cross, 65.
Burns, Remedy for, 601.
Burnt Almond Charlotte, 428.
Almond Ice Cream, 445.
Walnut Bisque Ice Cream, 446.
Butter, 10.
Anchovy, 273.
Clarified, 499.
Cocoanut, 8.
Composition of, 10.
Cups, 538.
Drawn, Sauce, 267.
Green, 383.
Lemon, 181
Lobster, 273.
Maltre d'H6tel, 273.
Rules for Washing, 461.
Scotch, 539.
Taffy, 539.
to Cream, 596.
Butterine, 8, 11.
Cabbage, 287.
Boiled, 287.
Cole-Slaw, 288.
Escalloped, 287.
German, 288.
Hot Slaw, 288.
Cabinet Pudding, 424.
Cafe au Lait, 38.
Caf6 Frapp6, 439.
Noir, 38.
Parfait, 451.
Caffeine, 36.
Cake, 497-523.
Angel, 503.
Baking of, 499.
Banana, 516.
Birthday, 514.
Boston Favorite, 508.
Bride's, 517.
Butter, to Mix, 498.
Chocolate, I, 506.
Chocolate, II, 506.
Chocolate Fruit, 512,
Chocolate Marshmallow, 506.
Chocolate Nougat, 506.
Chocolate Sponge, 51 T.
Chocolate Vienna, 512.
Citron, 509.
Coffee, Rich, 514.
Corn-starch, 516.
Cream, 509.
Cup, 510.
Currant, 509.
Devil's Food, I, 511.
Devil's Food, II, 512.
Election, 505.
Fig Eclair, 510.
Fillings and Frosting for, 524-
532
Frosting of, 500.
Fruit, Dark, 515.
Fruit, English, 521.
Fruit, Light, 517.
Golden, 517.
Golden Spice, 513.
Ice Cream, 517.
Imperial, 523.
Jelly Roll, 505.
Lady Fingers, 504.
Lily, 515.
Marshmallow, 516.
Mocha, 503.
Mocha, Walnut, 513.
Molasses Pound, 520.
Moonshine, 503.
Newport Pound, 520.
Nut, 515.
Nut, Spice, 514.
Nut, White, 517.
One Egg, 505.
Orange, 508.
Pans, to Prepare, 499.
Pans, Removing from, 500.
Pound, 520.
Prune Almond, 516.
Queen, 519.
Quick, 508.
Ribbon, 513.
Snow, 515.
Spanish, 510.
Sponge, 502.
Sponge, Cheap, 501,
INDEX
625
Cake, Sponge, Cream, 501.
Sponge, Hot Water, 501.
• Sunshine, 502.
Velvet, 509.
Walnut, 510.
Wedding, I, 522.
Wedding, II, 522.
Cakes, Almond, 511.
Almond Tart, 504.
Baba, 388.
Baba, with Apricots, 389.
Breakfast, 70.
Brownies, 495, 511.
Card, 496.
Chocolate, 491.
Chocolate Dominoes, 507.
Christmas, 520.
Cinnamon, 510.
Cinnamon Bars, 534.
Cocoanut I, 535.
Cocoanut II, 535.
Cocoanut Tea, 477.
Coffee (Brioche), 62.
Cream, 518.
Cream, French, 519.
Cream, French Strawberry, 519.
Crescents, 534.
Dipping of, 531
Drop, Fried, 81.
Eclairs, 519.
Ginger Pound, 520.
Glazing of, 531.
Griddle, 78.
Horseshoes, 534.
Lemon Queens, 519.
Macaroons, 533.
Macaroons, Almond, 533.
Macaroons, Nut, 495.
Marguerites I, 493.
Marguerites II, 493.
Mocha, 518.
Neuremburghs, 492.
Nut, 515.
Nut Bars, 495.
Petit Four, 502.
Royal Fans, 489.
Rum, 388.
Rye Drop, 81.
Sponge Drops, 504.
Calf's Brains, to Prepare, 557.
Brains with Scrambled Eggs, 557.
Brains Fritters, 354.
Head h la Terrapin, 210.
Heart, 211.
Liver, Stuffed and Larded, 208.
Calories, Number Required
Daily, 612.
Calv6 Tarts, 479.
Calves' Tongues, 210.
Tongues, Sauce Piquante, 210.
Canapes, 549.
Algonquin, 555.
Anchovy, 554.
Cheese, I, 553.
Cheese, II, 554.
Chteese and Olive, 555.
Fruit, 565.
Lobster, 554.
Lorenzo, 555.
Martha, 554.
Peach, 565.
Sardine, 554.
Candied Orange Peel, 547.
Cane Sugar or Sucrose, 6.
Gannelon of Beef, 201.
Canning, 578, 583.
Cold Pack Method, 583-586.
Directions for, 578.
Jars, to Sterilize, 578.
Open Kettle Method, 578.
Cantaloupe, how to Serve, 567.
Banana, 427.
Canton Sherbet, 437.
Caper Sauce, 267.
Capers, 14.
Capon, 240.
Boiled, with Cauliflower Sauce,
246.
Capsicum (Cayenne Pepper), 13.
Carafes, how to Wash, 597.
Caramel, 7.
Brandy Sauce, 410.
Charlotte Russe, 428.
Custard, 415.
Frosting I, 530.
Frosting II, 530.
Ice Cream, 445.
Junket, 412.
Nut Frosting, 530.
Opera Frosting, 530.
Sauce, 415.
to Make, 596.
Caramels, Sultana, 543.
Carbohydrates, 2.
Carbon-Dioxide, 6.
Card Cakes, 496.
Cardinal Mousse with Iced Ma-
deira Sauce, 456.
Punch, 440.
Cards for Record of Food Values,
616.
Carpets, Sweeping of, 599, 601.
Carrots, 288.
and Peas, 288.
Poulette Sauce, 288.
Casein, 2.
Vegetable, 2.
Casserole of Chestnuts, 376.
of Lamb, 220.
. of Rice and Meat, 224.
626
INDEX
Cassia, 13.
Cauliflower, 289.
k la HoUandaise, 289.
k la Huntington, 289.
k la Parmesan, 289.
au Gratin, 289.
Creamed, 289.
Fritters, 350.
Sauce, 276.
Soup, Cream of, 125.
Caviare, 155.
Cayenne, 13.
Cecils with Tomato Sauce, 213.
Ceiling, Smoked, how to Clean,
601.
Celery, 290.
and Cabbage Salad, 329.
Dressed, 329.
Fried, 350.
Fried, with Tomato Sauce, 290.
in White Sauce, 290.
Relish, 589.
Sauce, 272.
Soup I, 136 ; II, 137.
Soup, Cream of, 123.
Cellulose, 7.
Cereal with Fruit, 87.
Cerealine Pudding, 390.
Cereals, 85.
Composition of, 85.
Table for Cooking, 86.
Chafing-Dish, 556.
Breaded Tongue with Tomato
Sauce, 563.
Cheese Omelet, 558.
Clams k la Newburg, 560.
Creamed Sardines, 661.
Devilled Almonds, 565.
Devilled Bones, 565.
Devilled Chestnuts, 565.
Eggs k la Caracas, 558.
Eggs au Beurre Noir, 558.
English Monkey, 563.
Fig Cups, 566.
Fish k la Provengale, 561.
Fruit Canap6s, 565. '
Grilled Sardines, 561.
Jack's Oyster Ragout, 659.
List of Dishes for, 557.
Lobster k la Delmonico, 560.
Lobster k la Newburg, 560.
Minced Mutton, 564.
Mutton with Currant Jelly
Sauce, 564.
Oyster Rarebit, 562.
Oysters k la D'Uxelles, 559.
Oysters k la Thorndike, 669.
Peach Canapes, 665.
Sardines with Anchovy Sauce,
661.
ChaJBng-DishJ Scotch Woodcock-
563.
Scrambled Eggs with Calf's
Brains, 557.
Scrambled Eggs with Sweet-
breads, 557.
Shredded Ham with Currant
Jelly Sauce, 564.
Shrimps a la Newburg, 560.
Tomato Rarebit, 563.
Union Grill, 558.
Venison Cutlets with Apples,
564.
Welsh Rarebit I, 562.
Welsh Rarebit II, 562.
Chambery Potatoes, 311..
Champagne Punch, 44.
Sauce, 269.
Charlotte, Burnt Almond, 428.
Chocolate, 428.
Glace (Frozen), 459.
Orange, 429.
Russe, 427.
Russe, Caramel, 428.
Chaud-froid of Chicken, 386.
of Eggs, 386.
Cheese, 11.
and Anchovy Sandwiches, 661.
and Currant Salad, 337.
and Olive Canapes, 666.
and Olive Salad, 337.
Balls, 377.
Cakes, 475.
Canapes I, 553.
Canapes II, 554.
Composition of, 11.
Croquettes, 356.
Fondue, 377.
Gnocchi k la Romaine, 362.
Milk, 11.
Milk and Cream, 12.
Omelet, 558.
Salad, 337.
So-uffl6, 377.
Souffl6 with Pastry, 381.
Sticks, 145.
Straws, 475.
Various Kinds of, 11.
Wafers, 553.
Cherries, Canned, 680.
Cherry Fritters, Maraschino
Sauce, 351.
Chestnut Croquettes, 356.
Gravy, 255.
Pure6 of, 126, 292.
Roulettes, 366.
Souffl§, 398.
Chestnuts, 292.
Baked, 292. .
Devilled, 56S.
INDEX
627
Chestnuts, en Casserole, 376.
how to Shell, 597.
Chiccory or Endive, 290.
Chicken k la McDonald, 374.
k la Merango, 250.
k la Providence, 246.
k la Stanley, 246.
and Mushroom Croquettes, 360.
and Oyster Salad, 346.
and Oysters k la M6tropole, 261.
Baked, 250.
Blanketed, 249.
Blanquette of, 262.
Braised, 248.
Breslin Potted, 252.
Broiled, 245.
Chartreuse, 263.
Chaud-froid of, 386.
Creamed, 261.
Creamed, with Mushrooms, 261.
Creamed with Potato Border,
261.
Croquettes I, 360.
Croquettes II, 360.
Curry, 252.
Cutlets, 373.
Cutlets of, 372.
(^n Casserole, 252.
I'illet, to, 245.
Fillet, Large, 245.
Fillet, Mignon, 245.
Fillets of, Sauce Supreme, 374.
Force-meat I, 149.
Force-meat II, 150, 375.
Fricassee, 248.
Fried, 249.
Fried, Southern Style, 249.
Gravy, 248.
Gumbo, 251.
Hollandaise, 263.
in Baskets, 261.
Jellied, 253.
Lenox, 387.
Livers en Brochette, 376.
Saut6d, 253.
with Bacon, 253.
with Curry, 254.
with Madeira Sauce, 253.
Luncheon, 261.
Maryland, 249.
Moulded, Sauterne Jelly, 387.
Mousse, 374.
Pie, 251.
Planked, 250.
Roast, 247.
Salad Dressing, 325.
Salad I, 344.
Salad II, 344.
Salad, Individual, in Aspic, 345.
Sandwiches, 569.
Chicken, (Scalloped, 262.
Souffle, 262.
Soup, 120.
Soup \7ith Wine, 118.
Stew, 251.
Stewed with Onions, 246.
Stuffing I, 247.
Stuffing II, 247.
Supreme of, 367.
Timbales I, 365.
Timbales II, 366.
Timbales III, 366.
Chiffonade Salad, 333.
Children, Food Requirements of,
611.
Chili Con Garni, 246.
Sauce, 590.
Chocolate, 39.
Chocolate I, 41.
II, 41.
III, 41.
Blanc-Mange, 411.
Bread Pudding, 393.
Cake I, 506.
Cake II, 506.
Cakes, 491.
Caramels, 539.
Caramels, Nut, 540.
Caramels, Rich, 540.
Charlotte, 428.
Cookies, 491.
Cream, 412.
Cream Candy, 542.
Cream Filling, 524.
Dominoes, 507.
Filling, 525.
Fritters with Vanilla Sauce,
353.
Frosting I, 527.
Frosting II, 528.
Frosting, Boiled, 529.
Frozen, with Whipped Cream,
437.
Fruit Cake, 512.
Fudge Frosting, 531.
Ice Cream I, 444 ; II, 444.
Marshmallow Cake, 506.
Mousse, 455.
Nougat Cake, 506.
Pie, 508.
Pudding, 395.
Pudding, Steamed, 400.
Rice Meringue, 398.
Sauce, 408, 418, 443.
Souffl6, 397.
Sponge Cake, oil.
Vienna Cake, 512.
Chondrin, 191,
Chopped Paste, 464,
Pickjes, 691,
628
INDEX
Chops, Lamb, h la Castillane, 216.
k la Marseilles, 216.
k la Signora, 216.
en Papillote, 217.
French, 215.
Kidney, 214.
Mutton, Breaded, 216.
Mutton, Broiled, 215.
Pan-broiled, 215.
Pan-broiled, k la Lucullus, 376.
Pork, with Apples, 236.
Rib, 214.
Veal, Bavarian, 227.
Chow-Chow, 592.
Chowder, Clam, 143.
Connecticut, 142.
Corn, 141.
Fish, 142.
German, 144.
Lobster, 144.
Rhode Island, 143.
Chowders, 141-144.
Christmas Cakes, 520.
Dinner, Menu for, 610.
Cider Jelly, 419.
Punch, 45.
Cigarettes k la Prince Henry, 380.
Cinnamon, 13.
Bars, 534.
Cakes, 510.
Citron Cake, 506.
Clam and Chicken Frapp6, 132.
and Oyster Soup, 131.
and Tomato Bisque, 132.
Bouillon, 129.
Chowder, 143.
Force-meat, 149.
Frapp6, 439.
Soup, Cream of, 132.
Soup, with Poached Eggs, 131.
Clams, 156.
k la Grand Union, 186.
k la Newburg, 560.
Fricassee of, 164.
Fritters, 354.
Little Neck, 185.
Roasted, 185.
Steamed, 185.
Stuffed, 370.
Union League, 185.
Claret Consomm6, 129.
Cup, 45.
Punch, 42.
Wine, to Remove Stains of, 598.
Clove, 13.
Club French Dressing, 324.
Sandwiches, 552.
Cocktail, Fruit, 569.
Lobster, 186.
Oyster, I, 180.
Cocktail, Oyster, II, 180.
Oyster, III, 180.
Cocoa, 39.
Brandy, 41.
Breakfast, 40.
Cracked, 40.
Reception, 41.
Shells, 40.
Cocoanut Butter, 8.
Cakes I, 535.
Cakes II, 535.
Cream Candy, 542.
Cream Cookies, 489.
Filling, 525.
Naples, Sauterne Sauce, 456.
Pie, 507.
Tea Cakes, 477.
Cod, 152.
Baked, with Oyster Stuffing, 165.
Liver Oil, 152.
Scalloped, 177.
Steaks, Fried, 173.
Codfish, Salt, Creamed, 178.
Hash, 178.
Coffee, 35.
After-dinner, 38.
Boiled, 37.
Buying of, 36.
Cake, Rich, 514.
Cakes (Brioche), 62.
Cream Filling, 524.
Custard, 415.
Filtered, 37.
Fondant, 545.
for One, 38.
Fritters, Coffee Cream Sauce,
353.
Ice Cream, 445.
Ice Cream, in half of Canta-
loupe, 445.
Jelly, 419.
Mousse, 454.
Pot of. Small, 38.
Rolls, 63.
Sauce, 443.
Souffle, 434.
Vienna, 38,
Colbert Consomm6, 128.
Cold Pack Method of Canning,
583.
Explanation of Process, 583-586.
Collagen, 191.
Colonial Sandwiches, 552.
Columbian Pudding, 424.
Compote of Rice with Peaches,
377.
of Rice with Pears, 378,
Concord Cream, 458.
Condds, 476.
Condiments, 13.
IKDEX
629
Confections and Frostings, 527,
Bonbons, 545.
Bonbons, to Dip, 546.
Buttercups, 538.
Butter Scotch, 539.
Butter Taffy, 539.
Chocolate Caramels, 539.
Chocolate Caramels, Nut, 540.
Chocolate Caramels, Rich, 540.
Chocolate Cream Candy, 542.
Cocoanut Cream Candy, 542.
Cream Mints, 546.
Cream Nut Bars, 546.
Creamed Walnuts, 543.
Dipped Walnuts, 546.
Fondant, 544.
Fondant, Coffee, 545.
Fondant, Maple, 545.
Fondant, White, 544.
French Nougat, 541.
Glace Fruits, 547.
Glac6 Nuts, 547.
Horehound Candy, 539.
Ice Cream Candy, 538.
Molasses Candy, 537.
Molasses Velvet Candy, 537.
Nougatine Drops, 541.
Nut Bar, 540.
Parisian Sweets, 536.
Peanut Nougat, 540.
Peppermints, 544.
Spun Sugar, 547.
Sugared Popped Corn, 537.
Sultana Caramels, 543.
Tutti-Frutti Candy, 546.
Vinegar Candy, 538.
Wintergreen Wafers, 541.
Consomme, 109, 128.
a la Royal, 128.
au Parmesan, 128.
aux P4tes, 129.
Bortchock, 129.
Clam, 132.
Claret, 129.
Colbert, 128.
d'Orleans, 129.
Princess, 129.
with Vegetables, 129.
Cookery, 15.
Cookies, Almond, 490.
Boston, 489.
Chocolate, 491.
Chocolate Fruit, 491.
Cocoanut Cream, 489.
Cream, 487.
German Chocolate, 491.
Ginger Snaps, 485.
Hermits, 488.
Imperial, 488.
Jelly Jumbles, 488.
Cookies, Molasses, 485.
Molasses, Soft, 486.
Nut, 490.
Oatmeal, 487.
Peanut, 490.
Rich, 488.
Sand Tarts, 492.
Seed Cakes, 490.
Spice, 486.
Walnut Molasses Bars, 485.
Copper Boiler, to Clean, 600.
Corn a la Southern, 291.
Balls, 537.
Cake, Golden, 75.
Cake, Rice, 76.
Cake, Spider, ^6.
Cake, Sweetened with Molasses,
75.
Cake, White, 175.
Cake, White, Meal, 76.
Chowder, 141.
Fritters, 291.
Green, 291 ; Boiled, 291.
Griddle Cakes, 78.
Meal Gems, 74.
Meal Mush, 88.
Oysters, 291.
Pudding, 392.
Soup, 137.
Starch, 6.
Starch Cake, 516.
Succotash, 291.
Corned Beef Hash, 213.
Beef Hash with Beets, 213.
Cottage Cheese I, 336.
Cheese II, 337.
Pudding, 395.
Coup h r Ananas, 442.
au Marrons, 456.
Sicilienne, 442.
Covington Cream, 450.
Crab and Tomato Salad, 343.
Apple Jelly, 574.
Meat, Indienne, 368.
Meat, Terrapin Style, 370.
Soup, 126.
Crabs, 158.
Devilled, 368.
Mock, 371.
Soft-shelled, 174.
to Clean, 174.
Cracker and Cheese Salad, 336.
Crumbs (Buttered), 596.
Custard Pudding, 393.
Crackers and Cheese, 145.
Crisp, 145.
Souffled, 145.
Cranberry Frapp6, 439.
Jelly, 572.
Pie, 468.
630
INDEX
Cranberry Pudding, Steamed, 399.
Sauce, 572.
Cranberries, Frozen, 440.
Cream, Bavarian (Quick), 420.
Cake, 509.
Cakes, 518.
Cakes, French, 519.
Cakes, French Strawberry, 519.
• Cookies, 487.
Dressing I, 324 ; II, 324.
Filling, 524.
French Easter, 432.
Fruit, 431.
Ginger, 429.
Heavy, 425.
Horns, 476.
Ivory, 431.
Mints, 546.
Nut Bars, 546.
of Tartar, 53.
Pie, 468.
Pineapple, 440.
„ Pineapple Bavarian, 430.
^"Tlose Mints, 546.
Sauce, 266.
Sauce I, 407.
Sauce II, 407.
Scones, 70.
Spanish, 423.
Strawberry Bavarian, 430.
Tapioca, 415.
Toast, 68.
to Whip, 425.
Whips, 418.
Creamed Walnuts, 543.
Creamy Sauce I, 408.
Sauce II, 408.
CrSme aux Fruits, 425.
CrSme de Menthe Ice, 437.
Creole Sauce, 278.
Crescents, 534.
Cromesquis h la Russe, 369.
Croquettes, 354.
Banana, 354.
Beef and Rice, 359.
Cheese, 355.
Chestnut, 355.
Chicken I, 360.
Chicken II, 360.
Chicken and Mushroom, 360.
Egg, 104.
Fish, 177.
Lamb, 359.
Lenten, 355.
Lincoln, 361.
Lobster, 358.
Maryland, 360.
Oyster and Macaroni, 367."
Potato, 316.
Potato, Fiench. 316.
Croquettes, Potato, Sweet, 318.
Rice and Tomato, 356.
Rice, Sweet, 356.
Rice, with Jelly, 356.
Salmon, 358.
Vanilla Ice Cream, 444.
Veal, 359.
Croustades of Bread, 378.
of Rice, 378.
Croutons (Duchess Crusts), 145.
Crullers, 83.
Crustaceans, 156.
Cucumber and Tomato Salad, 328.
Cups with Lettuce, 328.
Pickle, Ripe, 590.
Pickles, Unripe, 590.
Salad, 328.
Cucumber Sauce I, 272.
Sauce II, 272, 387.
Soup, 125.
Cucumbers, 292.
Boiled, 292.
Fried, 292.
Shced, 292.
Stuffed, 293.
Cumberland Sauce, 259.
Cup Cake, 510.
St. Jacques, 435.
Currant and Raspberry Jelly, 574.
and Raspberry Preserve, 581.
Cake, 509.
Ice, 436.
Jelly, 574.
Jelly Sauce, 276.
Mint Sauce, 219.
Pie, 468.
Currants, Spiced, 588.
Curried Eggs I, 101.
Eggs II, 101.
Potatoes, 321.
Vegetables, 307.
Curry, Chicken, 262.
Dressing, 324.
India, 229.
Lobster, 187.
Mutton, 220.
Curtain and Portifere, Poles, how
to Slip Easily, 601.
Custard, Baked, 414.
Banana, 413.
Boiled, 413.
Caramel, 415.
Chicken, 147.
Coffee, 415.
Egg, 146.
Egg, for Decorating, 384.
Orange, 413.
Peach, 413.
Pie, 469.
Royal. 147.
^Cv
Li-c.. «^^x_ C
Cl_rv.\^ c f
TSDEX.
631
Custard, Soufflfi, 396.
Cutlets, Chicken, 373.
Lobster, 358.
of Chicken, 372.
of Sweetbreads k la Victoria,
361.
Russian, 373.
Sahnon, 358.
Tenderloin, with Chestnut Pu-
r6e, 199.
Veal, 226.
with Asparagus Tip8,i234.
Damson Jelly, 576.
Preserves, 580.
Dandelions, 294.
Date Bread, 57.
Pie 469.
Dates', Stuffed, I, 535.
Stuffed, II, 535.
De John's Salad, 340.
Delmonico Ice Cream, with Angel
Food, 450.
Potatoes, 319.
Demi-glac6 aux Praises, 457.
Desserts, Cold, 411-429.
Devilled Almonds, 665.
Bones, 565.
Chestnuts, 565.
Crabs, 368.
Oysters, 368.
Scallops, 369.
Devil's Food Cake I, 511.
Devil's Food Cake II, 512.
Dextrine, 5.
Dextrose, 6.
Dinner, Boiled, 206.
Menus, 607-609.
Dipped Walnuts, 546.
Disinfectants, 601.
Doors and Drawers, to Prevent
Creaking of, 601.
Doughnuts I, 82.
II, 82.
III, 83.
Raised, 81.
Doughs, 50.
Dover Egg-beater, Care of, 600.
Drawn Butter Sauce, 267.
Dresden Patties, 380.
Drop Cakes, Fried, 81.
Cakes, Rye, 81.
Dropped Eggs (Poached), 95.
Drying of Fruits and Vegetables,
593-595.
Dry Toast, 67.
Duchess Potatoes, 312.
Soup, 121.
Duck, 241.
Braised, 257,
Duck; Peanut StuflSng for, 257.
Roasted, 257.
Salmi of, 264.
Varieties of, 241.
Dumplings, 205.
Dutch Apple Cake, 64.
East India Salad, 337.
Eclairs, 519.
Eels, 152.
Fried, 174.
Egg Balls I, 146.
Balls II, 146.
Croquettes, 104.
Custard, 146.
Custard for Decorating, 146, 384.
Farci I, 103.
Farci II, 103
Salad I, 336.
Salad II, 336.
Sandwiches, 550.
Sauce I, 267.
Sauce II, 267.
Souffle, 103.
Timbales, 104.
Eggplant, Fried, I, 293.
Fried, II, 293.
Scalloped, 294.
Stuffed, 293.
Eggs, 94.
k la Benedict, 97.
k la Buckingham, 99.
k la Caracas, 558.
k la Commodore, 97.
k la Finnoise, 96.
k la Goldenrod, 100.
k la Juliette, 104.
k la Lee, 97.
k la Livingston, 99.
k la Parisienne, 104.
k la Sidney, 102.
k la Suisse, 96.
k la Turk, 99.
au Beurre Noir, 558.
au Gratin, 100.
Baked or Shirred, 97.
Boiled, 95.
Buttered, 99.'
Buttered, with Tomatoes, 100.
Chaud-froid of, 385.
Composition of, 94.
Curried, I, 101.
Curried, II, 101.
Dropped, 95.
Freshness of, how to Determine,
95
Fried, 100,
Ham and, 237.
Huntington, 102.
in Batter, 101,
632
INDEX
Eggs, Keeping, Ways of, 95.
Lucanian, 103.
Mornay, 105.
Planked, 95.
Poached, k la Reine, 96.
Poached, h la Tripe, 97.
Poached, with Clam Soup, 131.
Poached, with Sauce Bearnaise,
98
Scalloped, 101.
Scrambled, 98.
Scrambled, Country Style, 99.
Scrambled, with Anchovy
Toast, 99.
Scrambled, with Calf's Brains,
557.
Scrambled, with Sweetbreads,
557.
Scrambled, with Tomato Sauce,
98.
Shirred, 97.
Stuffed, 102.
Stuffed, in a Nest, 102.
Suzette, 96.
Waldorf Style, 98.
with Spinach h la Martin, 107.
Election Cake, 505.
Emergency Biscuit, 71.
Endive, 290.
English Fruit Cake, 521.
Meat Pie, 472.
Monkey. 563.
Plum Pudding I, 404.
Plum Pudding II, 404.
Entire Wheat Paste, 465.
Entries, 348-389.
Apple Fritters I, 349.
Apple Fritters II, 349.
Apple Fritters III, 349.
Aspic Jelly, 382.
Baba Cakes, 388.
Baba Cakes with Apricots, 389.
Banana Croquettes, 354.
Banana Fritters I, 349.
Banana Fritters II, 350.
Beef and Rice Croquettes, 359.
Birds in Aspic, 383.
Birds on Canapes, 375,
Bouch^es, 379.
Breast of Quail LucuUus, 376.
Bunuelos, 362.
Calf's Brain Fritters, 354.
Cauliflower Fritters, 350.
Chaud-froid of Chicken, 385.
Chaud-froid of Eggs, 386.
Cheese Balls, 377.
Cheese Croquettes, 355.
Cheese Fondue, 377.
Cheese Souffle, 377.
Cheese Souffl6 with Pastry, 381.
Entries, Cherry Fritters, Maras-
chino Sauce, 351.
Chestnut Croquettes, 355.
Chestnut Roulettes, 355.
Chicken a la McDonald, 374.
Chicken and^ Mushroom Cro-
quettes, 360.
Chicken Croquettes I, 360.
Chicken Croquettes II, 360.
Chicken Cutlets, 373.
Chicken in Aspic, 383.
Chicken, Lenox, 387.
Chicken Livers en Brochette,
376.
Chicken Mousse, 374.
Chicken Timbales I, 365.
Chicken Timbales II, 366.
Chicken Timbales III, 366.
Chocolate Fritters with Vanilla
Sauce, 353.
Cigarettes k la Prince Henry,
380.
Clam Fritters, 354.
Coffee Fritters, Coffee Cream
Sauce, 353. ^
Compote of Rice with Peaches,
377.
Compote of Rice with Pears,
378.
Crab Meat, Indienne, 368.
Crab Meat, Terrapin Style, 370.
Cromesquis k la Russe, 369.
Croustades of Bread, 378.
Cutlets of Chicken, 372.
Cutlets of Sweetbreads k la Vic-
toria, 361.
Devilled Crabs, 368.
Devilled Oysters, 368.
Devilled Scallops, 369.
Egg Custard for Decorating, 384.
Epigrams of Sweetbread, 361.
Farina Cakes with Jelly, 352.
Fillets of Chicken, 374.
Fillets of Game, 373.
Fmtes, 388.
Fried Celery, 350.
Fruit Fritters, 350. ,
Gnocchi k la Romaine, 352.
Halibut Marguerites, 369.
Halibut Timbales I, 364.
Halibut Timbales II, 364.
Ham Timbales, 366.
Jellied Vegetables, 385.
Lamb Chops, Pan Broiled, k la
Lucullus, 376.
Lamb Croquettes, 359.
Lenten Croquettes, 355.
Lincoln Croquettes, 361.
Lobster Cream I, 365.
Lobster Cream II, 365.
INDEX
633
Entries, Lobster Croquettes, 358.
Lobster Cutlets, 358.
• Lobster Timbales I, 364.
Lobster Timbales II, 364.
Macaroni Timbales, 363.
Martin's Specialty, 371.
Maryland Croquettes, 360.
Mayonnaise of Mackerel, 386.
Mock Crabs, 371.
Moulded Chicken, Sauterne
Jelly, 387.
Moulded Salmon, Cucumber
Sauce, 386.
Olives, Stuffed, in Aspic, 383.
Omelet Souffl6, 379.
Orange Fritters, 350.
Oyster and Macaroni Cro-
quettes, 357.
Oyster Crabs k la Newburg, 357.
Oyster Crabs, Bouch6es of, 369.
Oyster Crabs, Fried, 369.
Oysters a la Somerset, 357.
Patties, 379.
Patties, Dresden, 380.
Patties, Russian, 380.
Pimento Timbales, 363.
Quail Pies, 381.
Queen Fritters, 352.
Ramequins Soufl36s, 377.
Rice and Tomato Croquettes,
356.
Rice Croquettes, Sweet, 356.
Rice Croquettes with Jelly, 356.
Rice Croustades, 378.
Rice Timbales, 363,
Rissoles, 379.
Rissoles of Lamb, h I'lndienne,
381
Rum Cakes, 388.
Russian Cutlets, 373.
Salmon Croquettes, 358.
Salmon Cutlets, 358.
Sardines Fried in Batter, 351.
Shad Roe with Celery, 370.
Souffle au Rhum, 378.
Spaghetti Timbales, 363.
Sponge Fritters, 353.
Spring Mousse, 384.
Strawberry Baskets, 362.
Stuffed Clams, 370.
Stuffing for Chicken in Aspic, 384.
Swedish Timbales, 362.
Sweetbread k la Mont Vert, 371.
Sweetbread and Mushroom
Timbales, 366.
Sweetbread in Peppers, 372.
Sweetbread Mousse, 367.
Sweetbread Ramequins, 371.
Tomato Fritters, 351.
Tomatoes in Aspic, 382.
Entries, Tongue in Aspic, 383.
Veal Croquettes, 359.
Vol-au-vents, 379.
Zigaras k la Russe, 380.
Espagnole Sauce (Brown II), 268.
Fadges, 77.
Fancy Cakes and Confections,
533-548.
Farina Cakes with Jelly, 352.
Soup, 120.
Fat, 8.
for Frying, test, 21.
Margarin, 8.
Olein (Liquid), 8.
Palmitin (Semi-Solid), 8.
Stearin (Solid), 8.
Suet, 8.
to Clarify, 21.
to Try Out, 21.
Fats and Oils, 8.
Fermentation, 49.
Acetic, 49.
Alcoholic, 49.
Lactic, 49.
Fermented Bread, 60.
Fibrin, 2, 191.
Figaro Sauce, 275.
Fig Cups, 566.
Eclair Cake, 516.
Filling, 526.
Ice Cream, 447.
Pudding I, 403.
Pudding II, 403.
Fillet, Chicken to, 245.
of Beef, larded, 283.
Fillets of Bass or Halibut, Baked,
169.
of Beef, k la Moelle, 199.
of Beef, Broiled, 198.
of Beef, Cherry Sauce, 199.
of Beef (Mignon), Saut6d, with
Sauce Figaro, 199.
of Beef (Mignon), Saut6d, with
Sauce Trianon, 199.
of Beef with Stuffed Mushroom
Caps, 250.
of Beef with Vegetables, 203.
of Fish, k la Bement, 171.
of Game, 373.
of Haddock, White] Wine Sauce,
170.
of Halibut, k la Poulette, 170.
of Halibut with Brown Sauce,
169.
Filling, Chocolate, 525.
Chocolate Cream, 525.
Cocoanut, 525.
Cocoanut, Lemon Cream, 626.
Cream, 524.
634
INDEX
Filling, Cream, Coffee, 524.
Cream, French, 624.
Fig, 526.
Lamb, 381.
Lemon, 525.
Lobster and Oyster, 188.
Marshmallow Paste, 626.
Nut or Fruit, 526.
Orange, 525.
Pistachio Paste, 526.
Prune Almond, 626.
Strawberry, 624.
Finiste Sauce, 279.
Finnan Haddie, 152.
k la Delmonico, 179.
Baked, 179.
Broiled, 179.
Fire, 16.
how to Build, 17.
Fish, 161.
h la Cr^me, 176.
k la Provengal, 561.
and Egg Croquettes, 177.
Balls, 178.
Blue (Pomatomidae), 153.
Chowder, 142.
Cod, 162.
Composition of, 161.
Cooked in Boiling Water, 160.
Cooking, to Prepare for, 159.
Cooking, Ways of, 160.
Croquettes, 177.
Eels, 152.
Finnan Haddie, 152.
Flounder, 153.
Force Meat I, 148.
Force Meat II, 149.
Freshness of, to Determine, 161.
Fried, Russian Style, Mushroom
Sauce, 174.
Haddock, 162.
Halibut (PleuronectidsB) , 142.
Hash, 177.
Herring, 165.
Herring, Kippered, 179.
Mackerel, 164.
Mackerel, Snapping, 163.
Mackerel, Spanish, 154.
Perch, 162.
Salad, with Cucumbers, 343.
Salmon, 154.
Salt, 152.
Sardines, 27.
Shad, Jack, 164.
Shad, Roe, 154.
Smelts, 153.
Sole, 153.
Stock, 109.
Stock, Soups with, 129.
Stuffing I, 164.
Fish, Stuffing II, 165.
Sword, 152.
Table Showing } Composition .
of, 161.
to Bake, 161.
to Bone, 160.
to Broil, 161.
to Clean, 159.
to Fillet, 160.
to Fry, 161.
to Skin, 159.
Trout, 153.
Turban of, 176.
Turbot, 153.
Ways of Using Remnants of
Cooked, 176.
White, 153.
White and Oily, 162.
Five o'clock Tea, 34.
Flavoring Extracts, 14.
Extracts and Wine, 697.
Florentine M6ringue, 476.
Flounder, Fried Fillets, 173. .
Flour, 46.
Entire Wheat, 49.
Gluten, 49.
Graham, 47.
Wheat, 47.
Flowering Ice Cream, 457.
Fldtes, 388.
Foamy Sauce I, 408.
Sauce II, 408.
Fondant, 544.
Coffee, 546.
Icing, 531.
Maple, 545.
White, 544.
Food, 1.
Carbohydrates, 2.
Fats and Oils, 2, 8.
Proportions of, Correct, 2.
Protein, 1, 2.
Ration, Daily Average, 3.
Salts, 5.
Water, 2, 4.
Food Requirements of Adults, 611.
of Children, 611.
Values, Cards for Recording, 616.
Table of, 613-616.
Force-meat,
Chicken, I, 149.
Chicken, II, 150. '
Clam, 149.
Fish, I, 148.
Fish, II, 149.
Oyster, 149.
Salmon, 149.
Fowl, Boiled, 245.
to Gut up, 246.
to Tniss, 244.
INDEX
635
Frapp6, 433.
Caf6, 439.
Clam, 439.
Clam and Chicken, 132.
Cranberry, 439.
Grape, 439.
Pineapple, 438.
French Cream Filling, 524.
Dressing, 323.
Easter Cream, 432.
Fried Onions, 296.
Fruit Pudding, 403.
Nougat, 541.
Omelet, 107.
Rusks, 61.
Fricasseeing, 22.
Fricassee of Clams, 146.
of Lobster and Mushrooms,
188
of Oysters, 181.
Fried Celery, 350.
Chicken, 249.
Chicken, Southern Style, 249.
Fish, Russian Style, Mushroom
Sauce, 174.
Lobster, 184.
Oysters, 184.
Oysters in Batter, 184.
Oysters, Philadelphia Relish,
185.
Scallops, 186.
Smelts, 173.
Fritter Beans, 148.
Fritters, Apple, I, 349.
Apple, II, 349.
Apple, III, 349.
Banana, I, 349.
Banana, II, 350.
Calf's Brains, 354.
Cauliflower, 350.
Cherry, Maraschino Sauce, 351.
Chocolate, with Vanilla Sauce,
353
Clam, 354
Coffee, with Coffee Cream Sauce,
353.
Corn, 291.
Fruit, 350.
Orange, 350.
Parsnip, 297.
Queen, 352.
Salsify, 296.
Sponge, 353.
Tomato, 351,
Frogs, 159.
Hind Legs, 175,
Frostings, 524-632,
Boiled, 529.
Brown, 529.
Frostings, Caramel, II, 530.
Caramel Nut, 530.
Caramel, Opera, 530.
Chocolate, I, 527.
Chocolate, II, 528.
Chocolate, III, 528.
Chocolate, Boiled, 529.
Chocolate Fudge, 531.
Confectioners', 527.
Fondant Icing, 531.
Gelatine, 527.
Ice Cream, 528.
Maple Sugar, 529.
Maple Sugar Cream, 529.
Marshmallow, 531.
Milk, 529.
Mocha, 518, 531.
Orange, 527.
Ornamental, I, 532.
Ornamental, II, 532.
Plain, 527.
White Mountain Cream, 528.
Frozen Apricots, 440.
Chocolate, with Whipped
Cream, 457.
Cranberries, 440.
Orange Souffle, 458.
Plum Pudding, 459.
Souffle Glac6, 459.
Tom and Jerry, 450.
Fruit Beverages, 42-45.
Cake, Dark, 515.
Cake, English, 521.
Cake, Light, 517.
Canapes, 565.
Chartreuse, 423.
Cocktails, 569.
Cream, 431. '
Fritters, 350.
Pudding, 403.
Punch I, 43.
Punch II, 43.
Punch III, 43.
Punch IV, 43.
Rolls, 71.
Salad I, 417.
Salad II, 417.
Salad, French, 339,
Salad, with Wine Dressing, 417.
Sandwiches, 552.
Shortcake, 84.
Souffle, 397.
Stains, to Remove, 598.
Fruits, 12, 567.
Canning of, 578, 583-586.
Drying of, 593.
Glac6, 547.
Time-tables for Scalding an<l
Sterilizing, 587.
|or Steriliaiog, ^.
686
INDEX
Fuel, 16.
Kinds of, 16.
Furniture, to Remove White Spots
from, 598.
and Floors, to PoUsh, 600.
Galattes, 476.
Game, Fillets of, 373.
Salad, 340.
Gelatin, 191.
Gelatine Frosting, 527.
Gems, Corn Meal, 74.
Hominy, 74.
Rye, 74.
German Chowder, 144.
Coffee Bread, 62.
Punch, 441.
Salad Dressing, 325.
Sandwiches, 553.
Toast, 69.
Giblet Gravy, 248.
Giblets, to Clean, 244.
Ginger, 13.
Varieties of, 13.
Gingerbread, Cambridge, 483.
Card, 484.
Christmas, English, 484.
Fairy, 483.
Gossamer, 483.
Hot Water, 482.
Molasses, Soft, 482.
New York, 520.
Sour Milk, 482.
Sugar, Hard, 484.
Sugar, Soft, 483.
Gingerbreads, Cookies, and Wafers,
482.
Ginger Cream, 429.
Ice Cream, 447.
Pound Cakes, 520.
Pudding, 399.
Punch, 44.
Sandwiches, 552.
Snaps, 485.
Glac6 Fruits, 547.
Nuts, 547.
Glass, Cut, Care of, 599.
Glassware, to Prevent Breaking,
599.
Glazed Onions, 296.
Glucose (Grape Sugar), 6.
Gluten, 2, 49.
Glycogen (Animal Starch), 6, 155.
Gnocchi h la Romaine, 352.
Golden Cake, 517.
Corn Cake, 75.
Spice Cake, 513.
Goose, Roast, with Potato Stuff-
ing, 256.
Stuffing for (Chestnut), 256.
Goose, to Truss, 257.
Graham Bread, 56.
Bread, Steamed, 58.
Muffins I, 73.
Muffins II, 73.
Pop-overs, 77.
Pudding, 401.
Granite Ware, to Clean, 598.
Grape Frappe, 439.
Grape Fruit and Celery Salad, 341.
how to Prepare for Serving, 568.
with Apricot Brandy, 469.
with Sherry, 568.
with Sloe Gin, 569.
Grape Jelly, 575.
Jelly (Green), 575.
Marmalade, 576.
Sugar (Glucose), 6.
Grapes, how to Prepare for Serv-
ing, 568.
Grass Stains, to Remove, 599.
Gravy, 248.
Chestnut, 255.
Giblet, 248.
Roast Beef, 202.
Turkey, 255.
Grease Spots, to Remove, 599.
Green Butter, 383.
Greens, 294.
Beet, Boiled, 294.
Dandelion, 294.
Griddle Cakes, 78.
Bread, 79.
Buckwheat, 79.
Corn, 78.
Entire Wheat, 78.
Rice I, 79.
Rice II, 79.
Sour Milk, 78.
Sweet Milk, 78.
Grilled Muffins, 66.
Sardines, 561.
Grouse (Prairie Chicken), 242.
Breast of, Saut6 Chasseur,
258.
Larded, 258.
Gum Arabic, 7.
Tragacanth, 7.
Haddock, 152.
Baked, with Oyster Stuffing,
166.
Baked, with Stuffing, 164.
Boiled, 162.
Fillets of. White Wine Sauce,
170.
Haemoglobin, 192.
Planked, 168.
HaUbut k la Martin, 171.
h. la Poulette, 170.
INDEX
637
Halibut h la Rarebit, 171.
au Lit, 172.
Baked, with Lobster Sauce, 166.
Baked, with Tomato Sauce, 166.
Chicken, Broiled, 163.
Chicken, Sandwiches of, 172.
Fillets, Baked, 169.
Fillets, Fried, 173.
Fillets with Brown Sauce, 169.
Hollenden, 167.
Little (Turbo t), 153.
Marguerites, 369.
Soup, 137.
Steamed, with Silesian Sauce,
163.
Timbales I, 364.
Timbales II, 364.
Ham and Eggs, Fried, 237.
Barbecued, 237.
Bciled, 237.
Broiled, 237.
Roast, with Champagne Sauce,
237.
Sandwiches (Chopped), 550.
Sandwiches (Sliced), 550.
Shredded, with Currant Jelly
Sauce, 564.
Timbales, 366.
Westphalian, 23S.
Hamburg Steak, 200.
Hard Sauce, 409.
Wood Floors, to Polish, 600.
Hare, Belgian, k la Maryland, 260.
Belgian, Sour Cream Sauce, 260.
Harlequin Ice Cream, 448.
Slices, 147.
Harvard Pudding, 400.
Beets, 286.
Salad, 347.
Hash, Corned Beef, 213.
Corned Beef, with Beets, 213.
Salted Codfish, 178.
Hearts, Stuffed with Vegetables,
211.
Helpful Hints for the Young
Housekeeper, 596.
Hermits, 488.
Herring, 155.
Hindoo Salad, 333.
Hollandaise Punch, 441.
Sauce I, 274.
Sauce II, 274.
Hollenden Halibut, 167.
Hominy, Fried, 88.
Gems, 74.
Muffins (Raised), 66.
Honey, Quince, 577.
Horehound Candy, 539.
Horse-radish, 14.
Hollandaise Sauce, 274.
Horse-radish Sauce I, 275.
• Sauce II, 275.
Horseshoes, 534.
Hot Cross Buns, 65.
Mayonnaise Sauce, 278.
Puddings, 390-405.
Tartare Sauce, 277.
How to Determine Number of
Calories Required, 612.
How to Estimate Food Value of a
Day's Ration, 618-619.
of a Meal, 617-618.
of a Recipe, 617.
Huckleberries, Canned, 580.
Hungarian Salad, 339.
Hunter's Pudding, 403.
Hygienic Soup, 120.
Ice Chest, Care of, 600.
Ice Cream, 433.
Banana, 447.
Bisque, 446.
Brown Bread, 446.
Burnt Almond, 445.
Caramel, 445.
Chocolate I, 444.
Chocolate II, 444.
Coffee, 445.
Concord Cream, 458.
Covington^Cream, 450.
Croquettes, Vanilla, 444.
Fig, 447.
Freeze, how to, 434.
Frozen Chocolate, with
Whipped Cream, 437.
Frozen Plum Pudding, 459.
Frozen Pudding I, 449.
Frozen Pudding II, 449.
Frozen Tom and Jerry, 450.
German, 458.
Ginger, 447..
Junket, with Peaches, 448.
Macaroon, 447.
Mould, how to, 435.
Mould, how to Line, 435.
Neapolitan or Harlequin, 448.
Nougat, 453.
Orange, 445.
Orange Pekoe, 454.
Philadelphia, 433.
Pineapple, 445.
Pineapple (Cream), 440.
Pistachio, 447.
' Pistachio Bisque, 447.
Pistachio Fruit, 453.
Plain, 433.
Praline, 446.
Pudding Glace, 449.
Strawberry, I, 444.
Strawberry, II, 444.
638
INDEX
Ice Cream, Vanilla, I, 442,
Vanilla, II, 443.
Ice Creams and Ices, Fancy, 435-
459.
Angel Parfait, 451.
Baked Alaska, 448.
Biscuit Tortoni, in Boxes, 458.
Bombe Glac6, 452.
Burnt Walnut Bisque,. 446.
Caf6 Parfait, 451.
Cardinal Mousse, Iced Ma-
deira Sauce, 456.
Chocolate Mousse, 455.
Cocoanut Naples, Sauterne
Sauce, 456.
Coffee Mousse, 454.
Delmonico Cream, with Angel
Food, 450.
Demi-Glace aux Fraises, 457.
Flowering Ice Cream, 457.
Frozen Charlotte Glac6, 459.
Frozen Orange Soufla6, 458.
Frozen Souffl6 Glac6, 459.
Ice k la Margot, 456.
Icebergs, 437.
Manhattan Pudding, 451.
Maple Parfait, 455.
Maraschino Ice, 436.
Mazarine, 457.
Mousse Marron, 455.
Nesselrode Pudding, 453.
Noisette Bombe, 452.
Orange Delicious, 454.
Pineapple Mousse, 455.
PlombiSre Glac6, 457.
Strawberry Mousse, 454.
Sultana Roll, with Claret Sauce,
451.
University Pudding, 450.
Violet Ice Cream, 448.
Ice Cream Cake, 517.
Candy, 538.
Frosting, 628.
Ices, 433.
Cr&me de Menthe, 437.
Cup St. Jacques, 435.
Currant, 436.
Frapp6, 433.
Lemon, 435.
Maraschino, 436.
Orange, 435.
Pomegranate, 436.
Punch, 433.
Punch, Cardinal, 440.
Punch, German, 441.
Punch, Hollandaise, 440.
Punch, Lenox, 441.
Punch, Roman, 442.
Punch, Victoria, 441.
Raspberry, I, 436.
Ices, Raspberry, II, 436.
Raspberry and Currant, 436.
Sherbet, 433.
Sherbet, Canton, 437.
Sherbet, London, 442.
Sherbet, Milk, 437.
Sorbet, 433.
Sorbet, Apricot, 438.
Sorbet, Italian, 438.
Sorbet, Pineapple, 438.
Sorbet, Sicilian, 438.
Strawberry, I, 436.
Strawberry, II, 436.
Water, 433.
Imperial Cake, 523.
Cookies, 488.
Soup, 122.
Sticks, 145.
India Curry, 229.
East, Salad, 337.
Indian Bread, 58.
Pudding, 390.
Pudding, Mock, 394.
Ingredients, Measuring, 25.
to Beat, 26.
to Combine, 26.
to Cut and Fold, 26.
to Stir, 26.
Inkstains, to Remove, 599.
Irish Moss Blanc-Mange, 411.
Irish Stew, with Dumplings, 205.
Iron Kettle (New), Care of, 600.
Iron Rust, to Remove, 599.
Italian Meringue, 452.
Sorbet, 438.
Ivory Cream, 431.
Jack's Oyster Ragout, 669.
Jam, Blackberry, 576.
Raspberry, 576.
Jams, 576.
Jellied Chicken, 253.
Prunes, 421.
Vegetables, 385.
Walnuts, 421.
Jellies, 573.
Jelly, Apple, 573.
Apricot and Wine, 421.
Aspic, 382.
Bag, to Make, 673.
Barberry, 575.
Blackberry, 575.
Cider, 419.
Coffee, 419.
Crab Apple, 674.
Cranberry, 572.
Currant, 574.
Currant and Raspberry, 674.
Damson, 576.
Glasses, in, 420.
INDEX
Jelly Glasses, to Cover, 673.
Glasses, to Prepare, 573.
Grape, 575.
Grape, Green, 675.
Jumbles, 488.
Kumquat, 419f
Lemon, 418.
Omelet, 106.
Orange, 418.
Orange, in Ambush, 430.
Quince, 574.
Raspberry, 575.
Roll, 505.
Russian, 420.
Sandwiches, 553.
Sauterne, 420.
Venison, 575. *
Wine, I, 419.
Wine, II, 420.
Julienne Soup, 116.
Junket, Caramel, 412.
Ice Cream, with Peaches, 448.
Kidney Rolls, 223.
Kidneys, Lambs', I, 222.
Lambs', II, 222.
Veal, k la Canfield, 231.
Veal, Broiled, 231.
Knives, Care of, 598.
KnSfli, 92.
Kohl-rabi, 280.
Kola Nut, 39.
Kornettes, 493.
Kornlet Soup, 138.
Kumquat Jelly, 419.
Lactose (Milk Sugar), 6.
Lady Fingers, 504.
Lamb, 214.
Barbecued, 224.
Blanquette of, 223.
Breast of, 225.
Bretonne, 218.
Casserole of, 220.
Casserole of Rice and, 224.
Chops, Broiled, 215.
Chops, Pan Broiled, k la Lucul-
lus, 376.
Croquettes, 359.
Crown of, 219.
Divisions of, 214.
Filling, 381.
Fricassee of, with Brown Gravy,
221.
Kidneys I, 222.
Kidneys II, 222.
Leg of, 215.
Minced on Toast, 223.
R6chauff6 of, 224.
Rissoles, k I'lndienne, 381.
Lamb.TRoast, 218.
Saddle of I'Estragon Sauce, 219.
Sahni of, 224.
Scalloped, 223.
Stock, 109.
YearUng, 214.
Lard, 8.5
Larding, 23.
Lattice Potatoes, 314.
Leek and Potato Soup, 139.
Leeks on Toast, 295.
Legumen, 2.
Legumens, 281.
Lemonade, 42.
Pineapple, 42.
Lemon Butter, 273.
Cocoanut Cream, 626.
FiUing, 525.
Ice, 435.
Jelly, 418.
Pie I, 469.
Pie II, 469.
Pie III, 470.
Pie IV, 470.
Pie V, 470.
Pudding, Steamed, 394.
Queens, 519.
Sauce I, 406.
Sauce II, 406.
Sauce III, 406.
Souffle, 396.
Sticks, 477.
Tartlets, 479.
Lenox Punch, 441.
Lenten Croquettes, 365.
Lenten Salad, 336.
Lettuce, 294.
and Cucumber Salad, 327.
and Radish Salad, 327.
and Tomato Salad, 328.
Dressed, 327.
Salad, 331.
Sandwiches, 550.
Soup, Cream of, 124.
Levulose (Fruit Sugar), 6.
Lily Cake, 515.
Lime Water, 10.
Lincoln Croquettes, 361.
Listerine, 601.
Liver and Bacon, 207.
Braised, 208.
Broiled, 207.
Calf's, Stuffed and Larded, 208.
Livers, (Chickens', with Bacon, 253.
Chickens', with Curry, 254.
Chickens', Sauted, 253.
Lobster, 156.
k I'Americaine, 190.
k la Delmonico, 560.
k la Muisset, 190.
640
INDEX
Lobster, h la Newburg, 560.
and Mushrooms, Fricassee of,
188
and Oyster Filling, 188.
and Oyster Ragout, 188.
Bisque, 133.
Butter, 273.
Buttered, 187.
Canap6, 554.
Chowder, 144.
Cocktail, 186.
Cream I, 365.
Cream II, 365.
Croquettes, 358.
Curried, 187.
Cutlets, 358.
Devilled, 187.
Farci, 187.
Fried, 186.
Live, Baked, 189.
Live, en Brochette, 190.
Live, to Broil, 189.
Live, to Split, 189.
Plain, 186.
Salad I, 342.
Salad II, 342.
Salad III, 342.
Sandwiches, 55.
Sandwiches a la Boulevard, 551.
Sauce I, 274.
Sauce II, 275.
Sauce III, 173.
Scalloped, 187.
Stuffed, h la B6chamel, 189.
Timbales I, 364.
Timbales II, 364.
to Open, 157.
to Select, 157.
Loin or Kidney Chops, 214.
London Sherbet, 442.
Luncheon Menus, 604-607.
Rolls, 61.
Macaroni, 85.
k la Milanaise, 92.
k ritalienne, 91.
Baked, 91.
Baked, with Cheese, 91.
Boiled, 90.
Italian Style, 91.
Oysters and, 183.
Soup, 114.
Timbales, 363.
with Tomato Sauce, 91.
with White Sauce, 90.
Macaroon Cream, 424.
Dust, to Prepare, 597.
Ice Cream, 447.
Macaroons, 533.
Ahnond, 533.
Macaroons, Nut, 495.
Mace, 14.
Mac6doine, Pudding k la, 423.
of Vegetables, k la Poulette, 308.
Salad, 331.
Mackerel, Baked, 167.
Mayonnaise of, 386.
Madeira Sauce, Iced, 456.
Maltre d'Hotel Butter, 273, 312.
d'Hotel Potatoes, 312.
Malaga Boats, 478.
Salad, 339.
Manhattan Pudding, 451.
Maple Fondant, 545.
Parfait, 455.
Sugar Candy, 542.
Sugar Cream Frosting, 529.
Sugar Frosting, 529.
Maraschino Ice, 436.
Margarin, 8.
Marguerites I, 493.
II, 493.
Marinate, how to, 323.
Marmalades, 576.
Grape, 576.
Orange I, 577 ; II, 577.
Orange and Rhubarb, 577.
Quince, 576.
Marrow Bone, 8.
Marshmallow Cake, 516.
Frosting, 531.
Paste, 526.
Pudding a la Stanley, 432.
Marshmallows, Toasted, 422.
Martin's Specialty, 371.
Maryland Biscuit, 77.
Chicken, 249.
Croquettes, 360.
Mayonnaise Dressing I, 326.
Dressing II, 326.
Dressing (Cream), 327.
Green, 327.
Hot, 278.
of Mackerel, 386.
Potato, 327.
Ravigote, 344.
Red, 327.
Tomato, 336.
Mazarine, 457.
Measure, how to, 25.
Measuring Butter, Lard, etc., 25.
Dry Ingredients, 25.
Liquids, 25.
Meat, 191.
Composition of, 195.
Effect of Temperature on Cook-
ing of, 194.
Glaze, 597.
Table Showing Composition of,
195.
EN^DBX
641
Melon Rind, Preserved, 582.
Melons, how to Prepare, for
Serving, 567.
Menus for Breakfast, Lunches,
and Dinners, 602-610.
Meringue, Apple, 413.
Creole Kisses, 481.
Florentine, 476.
Glacees or Kisses, 480.
I, 480.
II, 480.
III, 480.
Italian, 452.
Mushrooms, 481.
Nut, 480.
Panachees, 481.
Peach, 413.
Meringues for Pies, Puddings, and
Desserts, 479-481.
Mexican Jelly Salad, with To-
mato Mayonnaise, 335.
Milk, 9.
and Water Bread, 54.
Composition of, 9.
Condensed, 9.
Frosting, 529.
Malted, 9.
Sherbet, 437.
to Scald, 596.
Toast I, 68.
Toast II, 68.
why it Sours, 9.
Mince Meat, English, 472. ^
Meat (without Alcoholic Liq-
uor), 472.
Meat I, 471 ; II, 471.
Pie, Mock, 472.
Pies, 470.
Mineral Matter, 192.
Waters, 4.
Mint Julep, 42.
Sauce, 276.
Mints, Cream, 546.
Minuten Fleisch, 228.
Mirrors and Windows, to Wash,
598.
Mocha Cake, 503.
Cakes, 518.
Cakes, Walnut, 513.
Frosting, 518, 531.
Souffle, 397.
Mock Almonds, 146.
Bisque Soup, 140.
Cherry Pie, 472.
Crabs, 371.
Indian Pudding, 394.
Mince Pie, 472.
Terrapin, 262.
Turtle Soup, 127. )
Moisture, 15.
Molasses Candy, 537.
Candy, Velvet, 537.
Cookies, 485.
Cookies, Soft, 186.
Pound Cake, 520.
Sauce, 407.
MoUusks, Bivalve, 155.
Mont Blanc, 425.
Monte Carlo Salad, 341.
Moonshine Cake, 503.
Moulded Chicken, Sauterne Jelly,
387.
Fish, Normandy Sauce, 170.
Salmon, Cucumber Sauce, 386.
Snow, 412.
Russian Salad, 335.
Mousse, 433.
Cardinal, with Iced Madeira
Sauce, 456.
Chicken, 374.
Chocolate, 455.
Coffee, 454.
Marron, 455.
Pineapple, 455.
Spring, 384.
Strawberry, 454.
Sweetbread, 367.
Mucilage, 7.
Muffins, Berkshire, 75.
Berry I (without Eggs), 72.
Berry II, 72.
Graham I, 73.
Graham II, 73.
Grilled, 66.
Health Food, 67.
Hominy, 66.
Imperial, 67.
Oatmeal, 73.
Oatmeal, Raised, 66.
One Egg, I, 72.
One Egg, II, 72
Queen of, 73.
Raised, 65.
Rice, 73.
Rice, Raised, 66.^
Rye, I, 74.
Rye, II, 74.
Twin Mountain, 71.
Zante, 77.
Mulligatawny Soup, 127.
Mush, Corn Meal, Fried, 88.
Hominy, Fried, 88.
Oatmeal, with Apples, 87.
Mushes, Fried, 87.
Mushroom Caps, Stuffed, 200,
250.
Sauce, Brown, I, 268.
Sauce, Brown, II, 268.
Soup, 124.
Soup, Cream of, 124.
642
nn)Ex
Mushrooms^ 282.
k r Algonquin, 306.
k la Sabine, 305.
Allamande, 306.
Baked, in Cream, 305.
Broiled, 305.
Saut6d, 305.
Stewed, 304.
Stewed, in Cream, 304.
Stuffed, 306.
Under Glass I, 306.
tinder Glass II, 307.
Mussels, 155.
Mustard, 13.
how to Mix, 697.
Mutton, 215.
Broth, Scotch, 221.
Chops, 215.
Chops, h la Signora, 216.
Chops, Breaded, 216.
Chops, Pan-broiled, 215.
Curry, 220.
Cutlets, h la Maintenon, 217.
English, Southdown, 214.
Flavor of, 214.
Leg, Boiled, 217.
Leg, Braised, 218
Minced, 564.
Myosin, 191.
Saddle of, to Carve, 219.
Saddle of, with Currant Jelly
Sauce, 219.
Saddle of, with Mint Sauce, 219.
Warming over, Ways of, 223.
with Currant Jelly Sauce, 564.
Napoleons, 477.
Neapolitan Baskets, 416.
or Harlequin Ice Cream, 448.
Nesselrode Pudding, 453.
Neufchatel Salad I, 337.
Salad II, 337.
Neuremburghs, 492.
New England Brown Bread, 58.
New York Ginger Bread, 520.
Newport Pound Cake, 520.
Newton Tapioca, 391.
Nile Salad, 345.
Noisette Bomb, 452.
Sandwiches, 552.
Noodle Shells, 198.
Noodles, 147.
Normandy Sauce, 171.
Norwegian Prune Pudding, 416.
Nougat Ice Cream, 453.
Nougatine Drops, 541.
Nut and Celery Salad I, 338.
and Celery Salad II, 338.
and Cheese Sandwiches, 551.
Bar, 640.
Nut Bars; 495.
Gake, Spice, 514.
Cake, White, 517.
Cakes, 515.
Chocolate Caramels, 640.
Cookies, 490.
Macaroons, 495.
or Fruit Filling, 525.
Prune Souffl6, 416.
Salad, 338.
Nutmeg, 14.
Nuts, Glac6, 547.
Oatmeal Cookies, 487.
Muffins, 73.
Muffins (Raised), 66.
Oil, Animal, 8.
Cod Liver, 8, 152.
Dressing I, 325.
Dressing II, 326.
in Egg Yolk, 8.
Oils, Essential, where Found, 8.
Fixed, where Found, 8.
Vegetable, where Found, 8.
Okra, 280, 281.
Oleomargarine, 8.
Olive and Almond Sauce, 272.
Sauce, 268.
Omelet, Almond, with Caramel
Sauce, 108.
Bread, 106.
Cheese, 558.
, French, 107.
Jelly, 106.
Orange, 106.
Oyster, 106.
Plain, 105.
Rich, 108.
Robespierre, 108.
Souffl6, 379.
Spanish, 107.
to Fold and Turn, 106.
with Croutons, 107.
with Meat or Vegetables, 106.
Omelets, 105.
One Egg Cake, 505.
Onions, 295.
Boiled, 295.
French Fried, 296.
Fried, 296.
Glazed, 296.
in Cream, 295.
Juice, to Extract, 596.
Pickled, 592.
Scalloped, 295.
Stuffed, 296.
Opera Caramel Frosting, 530.
Orangeade, 42.
Orange and Rhubarb Marmalade,
577,
DTDEX
643
Orange, Baskets, 429.
Cake, 508.
Charlotte, 429.
Custard, 413.
Delicious, 454.
Filling, 525.
Fritters, 350.
Frosting, 527.
Ice, 435.
Ice Cream, 445.
Jelly, 418.
Jelly in Ambush, 430.
Marmalade I, 577.
Marmalade II, 577.
Mint Salad, 339.
Omelet, 106.
Peel (Candied), 547.
Pekoe Ice Cream, 454.
Puffs, 395.
Salad, 338, 417.
Sauce, 269.
Sauce (Pudding), 407.
Sticks, 477.
Trifle, 427.
Oranges, Ways of Preparing for
Serving, 568.
Ornamental Frosting I, 532.
Frosting II, 532.
Ossein, 191.
Ox Joints, Braised, 211.
Oxalic Acid, Care with, 600.
Oxtail Soup, 117.
Oyster and CJrape Fruit Salad, 344.
and Macaroni Croquettes, 357.
Bisque, 133.
Cocktail I, 180.
Cocktail II, 180.
Cocktail III, 180.
Crabs h la Newburg, 357.
Crabs, Bouchees of, 369.
Crabs, Fried, 369.
Force-meat, 149.
Gumbo, 131.
Omelet, 106.
Plant (Salsify), Creamed, 296.
Rarebit, 562.
Sandwiches, 551.
Sauce, 272.
Soup, 130.
Soup, Amsterdam Style, 130.
Soup, French, 130.
Stew, 129.
Stuffing, 166.
Toast, 183.
Oysters, 155.
k la Astor, 182.
k la Ballard, 181.
k la D'Uxelles, 559. \
k la Somerset, 357.
It la Thorndike. 569.
Oysters, and Bacon, 184.
and Macaroni, 183.
Broiled, 183.
Creamed, 182.
Devilled, 368.
Fancy Roast, 181.
Fricassee of, 181.
Fried, 184.
Fried in Batter, 184.
Fried, Philadelrhia Relish, 185.
in Brown Sauce, 182.
on Half SheU, 1* 9.
Panned, 181.
Raw, 179.
Roasted, 180.
Sauted, 184.
Savory, 182.
Scalloped, 183.
to Block Ice for, 180.
to Clean, 156.
to Open, 156.
Palm Leaves, 477.
Parfait, Angel, 451.
Caf6, 451.
Maple, 455.
Parisian French Dressing, 323.
Sweets, 536.
Parker House Rolls, 58.
Parmesan, Consomm6, 128.
pate k Choux, 128.
Parsley, to Chop, 596.
Parsnip Fritters, 297.
Parsnips, 297.
with Drawn Butter Sauce, 297.
Partridge, 241.
Paste, Chopped, 464.
Entire Wheat, 465.
Plain, 460, 463.
Puff, 460, 461.
Quality, 465.
Quick, 463.
Quick Puff, 463.
with Lard, 464.
Pastry, 460.
Bag, to Make, 601.
Desserts, 475-^79.
pate k Choux, 148.
k Choux Parmesan, 148.
P&tes, Consonmi6 aux, 129.
Patties, 379.
Dresden, 380.
Russian, 380.
Patty Shells, 462.
Pea Soup, 137.
Soup, Split, 138.
Timbales, 298.
Peas, 297.
Boiled, 297.
Creamed, 298.
644
INDEX
Peach Canapes, 665.
Crusts, 478.
Custard, 413.
Pie, 472.
Tapioca, 391.
Peaches, Baked, 571.
Brandied, 582.
Canned, 579.
Pickled, Sweet, 589.
Peanut Cookies, 490.
Nougat, 540.
Peanuts, Salted, 536.
Pear Chips, 581.
Salad, 340.
Pears, Baked, 571.
Canned, 579.
Pickled, Sweet, 589.
Pecans, Salted, 536.
Pectic Acid, 7.
Pectin, 7.
Pectose, 7.
Pectosic Acid, 7.
Pepper, Black, 13.
Cayenne Capsicum, 13.
White, 13.
Pepper and Grape Fruit Salad, 340.
Peppercorns, 13.
Peppermints, 544.
Peppers, Red, Canned, 582.
Stuffed, I, 298. *
Stuffed, II, 298.
Sweetbreads in, 372.
Persillade Potatoes, 313.
Petit Four, 502.
Pepper Pot, 127.
Philadelphia Ice Cream, 433.
Piano Keys, to Clean, 600.
Pickled Onions, 592.
Pickles, Chopped, 591.
Cucumber, Ripe, 590.
Cucumber, Unripe, 590.
Spanish, 591.
Tomato, Ripe, 590.
Pickling, 588.
Pies, 466-474.
Apple, I, 467.
Apple, II, 467.
Beefsteak, 212.
Blackberry, 467.
Blueberry, 468.
Chicken, 251.
Chocolate, 508.
Cocoanut, 507.
Cottage, 212.
Cranberry, 468.
Cream, 468.
Cream, I, 507.
Cream, II, 507.
Currant, 468.
Guatard. 469.
Pies, Date- 469.
Lemon, I, 469.
Lemon, II, 469.
Lemon, III, 470.
Lemon, IV, 470.
Lemon, V, 470.
Mince, 470..
Mince Meat, I, 471.
Mince Meat, II, 471.
Mince Meat, English, 472.
Mince Meat (without Alco-
holic Liquor), 472.
Mock Cherry, 472.
Mock Mince, 472.
Peach, 472.
Prune, 473.
Pumpkin, 474.
Rhubarb, 473.
Squash, I, 473.
Squash, II, 474.
Washington, 507.
Pigeons, 241.
Potted, 258.
Stuffing for, 259.
Pigs' Feet, Broiled, 238.
Feet, Fried, 238.
Pilaf, Turkish, I, 89.
Turkish, II, 89.
Turkish, III, 89.
Russian, 90, 373.
Pimento (Allspice), 14.
Timbales, 363.
Pineapple Bavarian Cream, 430.
Cream, 440.
Frappe, 438.
Ice Cream, 445.
Lemonade, 42.
Mousse, 455.
Pudding, 412.
Sorbet, 438.
Pineapples, Canned, 579.
Pin Wheel Biscuit, 71.
Piquante Sauce, 268.
Pistachio Bisque, 447.
Fruit Ice Cream, 453.
Ice Cream, 447.
Paste, 526.
Plain Frosting, 527
Paste, 463.
Planked Beefsteak, 198.
Chicken, 250.
Eggs, 100.
Haddock, 168.
Shad or White Fish, 167.
Shad, with Creamed Roe, 168.
Plombi^re Glace, 457.
Plover, 242.
Broiled or Roasted, 258.
Poached Eggs h la Heine, 96.
^ la Tripe, 97.
INDEX
645
Poached Eggs with Clam Soup, 131 .
with Sauce B^arnaise, 98.
Polish for Hard Wood Floors, 600.
Polish Tartlets, 478.
Pomegranate Ice, 436.
Pomona Frappe, 439.
Pompano Broiled with Fricassee
of Clams, 164.
Poor Man's Pudding, 390.
Pop-overs, 76.
Graham, 77.
Popped Corn, Sugared, 537.
Pork, 235.
Chops, 236.
Chops, with Fried Apples, 236.
Roast, 236.
Salt, Fried with Codfish, 236.
Tenderloins with Sweet Pota-
toes, 236.
Porter Apples, Canned, 579.
Portiere Poles, how to Slip Easily,
601.
Port Wine Sauce, 277.
Potage k la Reine, 121.
Potato and Celery Salad, 330.
Apples, 317.
Balls, 313.
Balls, Fried, 315.
' Balls, Sweet, 318.
Border, 311.
Cakes, 319.
Croquettes, 316.
Croquettes, French, 316.
Curls, 316.
Fritters, 316.
Marbles, 315.
Mayonnaise, 327.
Nests, 314.
Omelet, 311.
Salad I. 329.
Salad II, 330.
Salad, Hot, 330.
Soup, 138.
Soup, Swiss, 139.
Stuffing, 256.
Potatoes h I'Antlers, 319.
k la Hollandaise, 311.
Anna, 313.
au Gratin, 319.
Baked, 310.
Baked in Half Shell, 312.
Boiled, 310.
Brabant, 313.
Chambery, 311.
Chartreuse, 320.
Composition of, 309.
Creamed, 319.
Curried, 321.
Delmonico, 319.
Duchess, 312.
Potatoes, en Surprise, 317.
Franco nia, 312.
French Fried, 315.
Hashed Brown, 319.
Hongroise, 313.
Lattice, 314.
Lyonnaise, I, 320.
Lyonnaise, II, 320.
Maltre d'H6tel, 312.
Mashed, 311.
Oak Hill, 320.
O'Brion, 315.
Persillade, 313.
Riced, 310.
Sauted, 320.
Scalloped, 311.
Shadow, Saratoga Chips, 314.
Shredded, 314.
Somerset Style, 315.
Sweet, 310.
Sweet, au Gratin, 318.
Sweet, Baked, 317.
Sweet, Balls, 318.
Sweet, Boiled, 317.
Sweet, Croquettes, 318.
Sweet, en Brochette, 318.
Sweet, Georgian Style, 318.
Sweet, Glazed, 318.
Sweet, Mashed, 317.
Sweet, Southern Style, 317.
Sweet, Warmed over, 319.
Sweet, with Pork Tenderloins,
236.
White, 309.
Poulette Sauce, 308.
Poultry and Game, 240-264.
Giblets, to clean, 244.
to Cut up, 243.
to Dress and Clean, 242.
to Select, 242.
to Stuff, 244.
to Truss, 244.
Ways of Warming over, 261.
Pound Cake, 520.
Praline Ice Cream, 446.
Pralines, 543.
Preserved Melon Rind, 582.
Preserving, Ways of, 26.
by Antiseptics, 27.
Canning, 26.
Drying, 27.
Evaporation, 27.
Exclusion of Air, 26.
Freezing, 26.
PickHng, 27.
Refrigeration, 26.
Salting, 27.
Smoking, 27
Sugar, 26.
Pressed Beef Flank, 206.
646
INDEX
Prune Almond Cake, 616.
Almond FiUing, 516, 526.
Norwegian Pudding, 416.
Pie, 473.
Whip, 414.
Prunes, Jellied, 421.
Stewed, 572.
Pudding k I'Adrea, 431.
k la Macedoine, 423.
Amber, 422.
Apple, Bread and Butter, 393.
Apple, Steamed, 398.
Apple Tapioca, 391.
Apricot Souffle, 396.
Bangor, 394.
Blueberry, Steamed, 399.
Bread, 392.
Bread and Butter, 393.
Cabinet, 424.
Cerealine, 390.
Chestnut Souffle, 398.
Chocolate, 395.
Chocolate Bread, 393.
Chocolate Rice Meringue, 398.
Chocolate Souffle, 397.
Chocolate, Steamed, 400.
Cold Cabinet, 424.
Columbian, 424.
Corn, 392.
Cottage, 395.
Cracker Custard, 393.
Cranberry, Steamed, 399.
Custard Souffle, 396.
English Plum, I, 404.
English Plum, II, 404.
Fig, I, 403 ; II, 403.
French Easter, 432.
French Fruit, 403.
Frozen, I, 449 ; II, 449.
Fruit Souffle, 397.
Ginger, 399.
Glac6, 449.
Graham, 401.
Harvard, 400.
Hunter's, 403.
Indian, 390.
Lemon Souffle, 396.
Lemon Steamed, 394.
Marshmallow k la Stanley, 432.
Marshmallows, Toasted, 422.
Mocha Souffle, 397.
Mock Indian, 394.
Moulded Snow, 412.
Nesselrode, 453.
Newton Tapioca, 391.
Norwegian Prune, 416.
Orange Puffs, 395.
Peach Tapioca, 391.
Pears Saut6d, QhQQol^tQ Sauoe,
4ia.
Pudding, Pineapple, 412.
Poor Man's, 390.
Rebecca, 411.
Rice, 390.'
Royal Diplomatic, 430.
Scalloped Apples, 392.
Snow, I, 422 ; II, 422.
Snowballs, 401.
Spanish Souffle, 398.
St. James, 401.
Strawberry Cottage, 395.
Suet, 402.
Swiss, 400.
Tapioca Custard, 391.
Thanksgiving, I, 402.
Thanksgiving, II, 402.
Tipsy, 413.
Pudding Sauces, 406-410.
Puddings, Hot, 390-405.
Puff Paste, 461.
Paste, to Bake, 462.
Puffs, Breakfast, 77.
Orange, 395.
Raspberry, 477.
Pulled Bread, 146.
Pumpkin Pie, 474.
Pumpkins, 300.
Punch, 433.
Cardinal, 440.
Champagne, 44.
Cider, 45.
Claret, 42.
Club, 44.
Fruit, I, 43.
Fruit, II, 43.
Fruit, III, 43.
Fruit, IV, 43.
German, 441.
Ginger, 44.
HoUandaise, 441.
Lenox, 441.
Roman, 442.
Victoria, 441.
Purees, 109.
QUAHATJGS, 156.
Quail, 240, 241.
Breast of, Lucullus, 376.
Broiled, 258.
Pies, 381.
Roast, 258.
Queen Cake, 519.
Fritters, 352.
Muffins of, 73.
Quenelles, 150.
Quick Cake, 508,
Paste, 464.
Puff Paste, 463.
Quince Honey, 677.
' Jelly, 674.
INDEX
647
Quince Marmalade, 576.
Quinces, Baked, 571.
Canned, 580.
Radishes, 299.
Raised Doughnuts, 81.
Hominy Muffins, 66.
Oatmeal Muffins, 66.
Rice Muffins, 66.
Waffles, 81.
Ramequins Souffles, 377.
Sweetbreads of, 371.
Range, Care of, after Frying, 598.
Set and Portable, 17.
Rarebit, Oyster, 562.
Tomato, 563.
Welsh, I, 562.
Welsh, II, 562.
Raspberry and Currant Ice, 436.
and Currant Preserve, 581.
Ice I, 436.
Ice II, 436.
Jam, 576. f
Jelly, 575.
Puffs, 477.
Whip, 414.
Rattan Furniture, to Remove
Dust from, 601.
Ravioli, 92.
Rebecca Pudding, 411.
Red Peppers, Canned, 682.
Reptiles, 159.
Frogs, 159.
Terrapin, 159.
Rhode Island Chowder, 143.
Rhubarb, Canned, 580.
Pie, 473.
Sauce, 572.
Ribbon Cake, 513.
Rice, k la Riston, 89.
and Meat, Casserole of, 224.
and Tomato Croquettes, 356.
Boiled, 88.
Compote of, with Peaches, 377.
Compote of, with Pears, 378.
Croquettes, Sweet, 356.
Croquettes with Jelly, 356.
Croustades of, 378.
Griddle Cakes I, 79.
Griddle Cakes II, 79.
Muffins, 73.
Muffins, Raised, 66.
Pudding, 390.
Sauce, 276.
Steamed, 88.
Timbales, 363.
to Wash, 88.
Waffles, 80.
with Cheese, 89.
Riced Potatoes, 310.
Rissoles, 379.
FiUing for, 379.
Lamb of, k I'lndienne, 381.
Rissoto Creole, 90.
Roasted Oysters, 180.
Roasting, 20.
Rolls, Coffee, 63.
Fruit, 71.
Kidney, 223.
Luncheon, 61.
Parker House, 58.
Salad or Dinner, 59.
Swedish, 60.
Sweet French, 60.
Roman Punch, 442.
Roulettes,; Chestnut, 355. .
Royal Custard, 147.
Royal Diplomatic Pudding, 430.
Royal Fans, 489.
Royal Soup, 121.
Rules for Testing Fat for Frying,
21.
Rum Cakes, with Rum Sauce, 388.
Rusks, French, 61.
Zwieback, 61.
Russian Cutlets, 373.
Jelly, 420.
Patties, 380.
Pilaf, 90.
Salad, 331.
Salad, Moulded, 336.
Sandwiches, 663.
Sauce, 278.
Tea, 34.
Rye Biscuit, 66.
Bread, 67.
Drop Cakes, 81.
Flakes, 86.
Gems, 74.
Muffins, I, 74.
Muffins, II, 74.
Sabyon Sauces, 409.
Saddle of Lamb, rEstragnoTt
Sauce, 219.
of Mutton, with Currant Mip^
Sauce, 219.
Sago, 6.
Soup with Veal, 122.
Salad h. la Russe, 324.
Asparagus, 329.
Banana, 338.
Berkshire, in Boxes, 346.
Bolivia, 330.
Brazilian, 340.
Celery and Cabbage, 329.
Celery, Dressed, 329.
Cheese, 337.
Cheese and Currant, 337,
I Cheese and Olive, 337. J
648
INDEX
Salad, Chicken, I, 344.
Chicken, II, 344.
Chicken and Oyster, 346.
Chicken, Individual, in Aspic,
345.
Chicken, Lenox, 387.
Chiffonade, 333.
Corn, 329.
Cottage Cheese, I, 336.
Cottage Cheese, II, 336.
Crab and Tomato, 343.
Cracker and Cheese, 336.
Cucumber, 328.
Cucumber Baskets, 328.
Cucumber Cups with Lettuce,
328.
Cucumber with Tomato, 328.
De Johns, 340.
East India, 337.
Egg, I, 336.
Egg, II, 336.
Fish, with Cucumbers, 343.
Fruit, I, 417.
Fruit, II, 417.
Fruit, French, 339.
Fruit, with Wine Dressing, 417.
Game, 340.
Grape Fruit and Celery, 341.
Harvard, 347.
Hindoo, 333.
Hungarian, 339.
Lenten, 336.
Lettuce, 331.
Lettuce and Cucumber, 327.
Lettuce and Radish, 327.
Lettuce and Tomato, 328.
Lettuce, Dressed, 327.
Lobster, I, 342.
Lobster, II, 342.
Lobster, III, 342.
Mac^doine, 331.
Malaga, 339.
Mexican Jelly with Tomato
Mayonnaise, 336.
Monte Carlo, 341.
Neufchatel, I, 337.
Neufch^el, II, 337.
Nile, 345.
Nut, 338.
Nut and Celery, I, 338.
Nut and Celery, II, 338.
Orange, 338, 417.
' Orange Mint, 339.
Oyster and Grape Fruit, 344.
Pear, 340.
Pepper and Grape Fruit, 340.
Potato, I, 330.
Potato, II, 330.
Potato and Celery, 330.
Potato, Hot, 330.
Salad, Rolls or Dinner, 59.
Russian, 331.
Russian, Moulded, 335.
Salmon, 341.
Salmon, k la Martin, 344.
Sardine, 341.
Scallop and Tomato, 343.
Shrimp, 341.
Spinach, 335.
Sticks, 60.
String Bean, 329.
Sweetbread and Celery, 347.
Sweetbread and Cucumber, I,
346.
Sweetbread and Cucumber, II,
346.
Swiss, 345.
Tomato and Cheese, 334.
Tomato and Cucumber, 333.
Tomato and Horseradish, 332.
Tomato and Watercress, 333.
Tomato Ciboulettes, 333.
Tomato, Frozen, 334.
Tomato Jel^^ 33-1.
Tomato, Stuffed- I, 332.
Tomato, Stuffed, II, 332.
Tomato, Stuffed, German Style,
332.
Tomato, Stuffed with Pine-
apple, 332.
Waldorf, 339.
Watercress and Cucumber, 328.
Watercress, Dressed, 328.
Wiersbick's, 333.
Salad Dressing, Boiled, I, 324.
Boiled, II, 325.
Chicken, 325.
Club French, 324.
Cream, I, 324.
Cream, II, 324.
Curry, 324.
French, 323.
German, 325.
Mayonnaise I, 326.
Mayonnaise II, 326.
Mayonnaise Cream, 327.
Oil, I, 325.
Oil, II, 326.
Parisian French, 323.
Salad Dressings, 322.
Salads, 322.
Salmon, a la Martin, Ravig6te
Mayonnaise, 344.
Boiled, 162.
Box, 177.
Croquettes, 358.
Cutlets, 358.
Force-Meat, 149.
Moulded, Cucumber Sauce, 386.
Salad, 341.
INDEX
649
Salmon, Soup, 141.
Salsify (Oyster Plant), Creamed,
296.
Fritters, 296.
Salt, to Prevent Lumping, 597.
Salted Almonds, I, 535.
Almonds II, 536.
Peanuts, 536.
Pecans, 536.
Salts, 5.
Sandwiches, 549.
Anchovy, 550.
Bread and Butter Folds, 549.
Brown Bread, 552.
Cheese and Anchovy, 551.
Cheese Wafer, 553.
Chicken, 550.
Chicken, Halibut of, 172.
Club, 552.
Colonial, 552.
Egg, 550.
Fruit, 552.
German, 553.
Ginger, 552.
Ham, Chopped, 550.
Ham, Sliced, 550.
Jelly, 553.
Lettuce, 550.
Lobster, 551.
Lobster, k la Boulevard, 551.
Noisette, 552.
Nut and Cheese, 550.
Oyster, 551.
Rolled Bread, 549.
Russian, 553.
Sardine, 550.
Windsor, 551.
Saratoga Chips, 314.
Sardine Canapes, 554.
Creamed, 561.
Salad, 341.
Sandwiches, 550.
Sardines Fried in Batter, 351.
Grilled, 561.
with Anchovy Sauce, 561.
Sauce k I'ltalienne, 269.
Allemande, 266.
Anchovy, 274.
Anchovy Butter, 273.
Apple, 570.
Apple, Spiced, 570.
Aurora, 169.
Bearnaise, 98, 275.
Bechamel, 271.
Bechamel, Yellow, 271.
Bercy, 172.
Bordelaise, 196. .
Bread, 276.
Brown, I, 267.
Brown, II (Espagnole), 268.
Sauce,' Brown (Mushroom), I, 268.
Brown (Mushroom), II, 268,
363.
Caper, 267.
Cauliflower, 276.
Celery, 272.
Champagne, 269.
Cherry, 199.
Chestnut, 260.
Chili, 590.
Cranberry, 272.
Cream, 266.
Creole, 278.
Cucumber, I, 272.
Cucumber, II, 272, 387.
Cumberland, 259.
Currant Jelly, 276. '
Currant Mint, 219.
Drawn Butter, 267.
Egg, I, 267.
Egg, II, 267.
Espagnole, 200.
I'Estragnon, 219.
Figaro, 275.
Finiste, 279.
Hollandaise, I, 274.
Hollandaise, II, 274.
Horseradish, I, 275.
Horseradish, II, 275.
Horseradish Hollandaise, 274.
Hot Mayonnaise, 278.
Hot Tartare, 277.
Lemon Butter, 273.
Lobster, I, 274.
Lobster, II, 275.
Lobster, III, 171.
Lobster Butter, 273.
Maltre d'H6tel Butter, 273.
Mint, 276.
Normandy, 171.
Olive, 268.
Olive and Almond, 272.
Orange, 269.
Oyster, 272.
Piquante, 268.
Port Wine, 277.
Poulette, 308.
Rhubarb, 572.
Rice, 276.
Russian, 278.
Shrimp, 267.
Silesian, 163.
Soubise, 267.
Sour Cream, 260.
Spanish, 271, 385.
Supreme, 273, 375.
Tartar, 273.
Tartare, 277.
Tomato, I, without Stock, 269,
Tomato, II, 270,
650
INDEX
Sauce; Tomato, III, 270.
Tomato and Mushroom, 270.
Tomato Cream, 271.
Trianon, 275.
Tyrolienne, 278.
Velout6, 266.
Victor Hugo, 197.
Vinaigrette, 277.
White, I, 266.
White, II, 266.
White, Thick, 266.
White, Thin, 266.
Sauces, Fish and Meat, 265.
Sauces, Pudding, 406-^10.
Apricot, 410.
Brandy, 409.
Caramel Brkndy, 410.
Chocolate, 396, 408, 418, 443.
Coffee, 443.
Cream, I, 407.
Cream, II, 407.
Creamy, I, 408.
Creamy, II, 408.
Currant Jelly, 574.
Foamy, I, 408.
Foamy, II, 408.
Fruit, 453.
Hard, 404, 409.
Lemon, I, 406.
Lemon, II, 406.
Lemon, III, 406.
Liquids, 404.
Madeira, Iced, 456.
Maraschino, 351.
Mocha, 397.
Molasses, 407.
Orange, 407.
Rum, 388.
Sabyon, 409.
Steriing, 409.
Strawberry, 408.
Vanilla, 406.
Wine, 409.
Yellow, I, 407 ; II, 407.
Sausages, 238.
Saut§d Bananas, 571.
Fillets of Beef, k la Moelle, 199.
Fillets of Beef, Cherry Sauce,
199.
Fillets of Beef, Stuffed Mush-
room Caps, 200.
Mignon Fillets of Beef, Figaro
Sauce, 199.
Mignon Fillets of Beef, Trianon
• Sauce, 199.
Pears, Chocolate Sauce, 418.
Saut6ing, 22.
Sauterne Cup, 45.
Jelly, 420.
Savory Oysters, 182.
Scallop and Tomato Salad, 343.
Soup, Cream of, 133.
Stew, 130.
Scallops, 156.
Devilled, 369.
Fried, 186.
Scones, Cream, 70.
Scotch Broth, 221.
Soup, 117.
Wafers; 486.
Woodcock, 563.
Scottish Fancies, 487.
Scrambled Eggs, 98.
Country Style, 99.
with Anchovy Toast, 99.
with Calf's Brains, 557.
with Sweetbreads, 557.
with Tomato Sauce, 98.
Scrod, Broiled, 163.
Seed Cakes, 490.
Shad, 154.
Planked, 167.
Planked, with Creamed Roe, 168.
Roe, Baked, 169.
Roe, Broiled, 163.
Roe, Fried, 174.
Roe, with Celery, 370.
Shellfish, Bivalve MoUusks, 155.
Clams, 156.
Crabs, 158.
Crustaceans, 156.
Lobsters, 156.
Oyster Crabs, 158.
Oysters, 155.
Scallops, 156.
Shrimps, 158.
Sherbet, 433.
London, 442.
Milk, 437.
Short Cake, Fruit, 84.
Strawberry, I, 83.
Strawberry, II, 84.
Strawberry, Rich, 84.
Shrimp- Salad, 341.
Sauce, 267.
Shrimps, 158.
k la Newburg, 560.
Sicilian Sorbet, 438.
Silesian, 163.
Sink Drain, Care of, 598.
Smelts, 153.
k la Langtry, 169.
k la Meniere, 173.
Baked and Stuffed, 168.
Fried, 173.
Fried and Stuffed, 174.
Snowballs, 401.
Cake, 515.
Pudding I, 422.
Pudding II, 422.
INDEX
651
Soda Bicarbonate, 52.
Sodium Chloride, 5, 192.
Sole k la Berey, 172.
Sorbet, 433.
Soubise Sauce, 267.
Souffl6, Apricot, 396.
au Rhum, 378.
Cheese, 377.
Chestnut, 398.
Chicken, 262.
Chocolate, 397.
Coffee, 424.
Custard, 396.
Egg, 103.
Frozen, Glac6, 459.
Frozen Orange, 458.
Fruit, 397.
Lemon, 396.
Mocha, 397.
Nut Prune, 416.
Omelet, 379.
Ramequins, 377.
Spanish, 398.
Vegetable, 307.
Souffl6d Crackers, 145.
Soups, 109.
k la Soubise, 126.
Almond, 125.
Appledore, 138.
Artichoke, Cream of, 136.
Asparagus, 123.
Bean, Baked, 135.
Bean, Black, 135.
Bean, String, 126.
Binding of, 113.
Bisque, Mock, 141.
Bisques, 110.
Bortchock, 116.
Bouillon, 109-114.
Bouillon, Clam, 129.
Bouillon, Iced, 114.
Bouillon, Tomato, with Oys-
ters, 114.
Cauliflower, Cream of, 125.
Celery, I, 136.
Celery, II, 137.
Celery, Cream of, 123.
Chestnut Purge, 126.
Chicken, 120.
Chicken, with Wine, 118.
Clam and Oyster, 131.
Clam and Tomato Bisque, 132.
Clam and Chicken Frapp6, 132.
Clam, Cream of, 132.
Clam, with Poached Eggs, 131.
Clearing of, 112.
Consomm6, 109, 128.
Consomm6 k la Royal, 128.
Gonsomm6 au Parmesan, 128.
Gonaoiiuii6 auz Pfttea, 129.
Soups (continued).
Consomme, Bortchock, 129.
Consomme, Clam, 132.
Consomme, Claret, 129.
Consomm6 Colbert, 128.
Consomm6 d'Orleans, 129.
Consomm6 Princess, 129.
Consomme with Vegetables, 129.
Corn, 137.
Crab, 126.
Cream, 109.
Creole, 115.
Cucumber, 125.
Dinner, 116.
Duchess, 121.
Garnishings and Force-meats,
145-150.
Farina, 120.
French White, 119.
Halibut, 137. •
Hygienic, 120.
Imperial, 122.
Julienne, 116.
Kornlet, 138.
Leek and Potato, 139.
Lettuce, Cream of, 124.
Lima Beans, Cream of, 136.
Lobster Bisque), 133.
Macaroni, 114.
Making, 110.
Mock Turtle, 127.
Mulligatawny, 127.
Mushroom, 124.
Mushroom, Cream of, 124.
Ox-tail, 117.
Oyster, 130.
Oyster, Amsterdam Style, 130.
Oyster, French, 130.
Oyster, Gumbo, 131.
Pea, 137.
Pea, Split, 138.
Philadelphia Pepper Pot, 127.
Potage k la Reine, 121.
Potato, 138.
Potato, Swiss, 139.
Purees, 109.
Royal, 121.
Salmon, 141.
Scallop, Cream of, 133.
Scotch, 117.
Spinach, 123.
Spring, 120.
Squash, 141.
St. Germain, 122.
Stock, Brown, 109-113.
Stock, Lamb, 109.
Stock, White, 109.
Stock, White, I, 118.
Stock, White, II, 118.
Stock, White. Ill, 118.
652
INDEX
Soups {continued) .
Tapioca Wine, 141.
Tomato, 140.
Tomato, Cream of, 140.
Tomato, with Stock, 115.
Turkey, 120.
Turkish, 115.
Veal and Sago, 122.
Vegetable, 139.
Watercress, Cream of, 124.
White, 119.
with Fish Stock, 129-134
with Meat Stock, 113-129.
without Stock, 135-141.
Sour Cream Sauce, 260.
Spaghetti, 92.
Timbales, 363.
Spanish Cake, 510.
Cream, 423.
Omelet, 107. •
Pickles, 591.
Sauce, 271.
Sauce, for Salmi of Duck, 264.
Souffl6, 398.
Spice Cookies, 486.
Spiced Currants, 588.
Spinach, 299.
k la Bechamel, 300.
Boiled, 299.
French Style, 300.
Puree of, 300.
Salad, 335.
Soup, 123.
Sponge Cake, 502.
Cake, Cheap, 501.
Cake, Chocolate, 511.
Cake, Cream, 501.
Cake, Hot-Water, 501.
Drops, 504.
Fritters, 353.
Strawberry, 429.
Spring Mousse, 384.
Spun Sugar, 548.
Squask, 300.
Biscuits, 67.
Hubbard, 300.
Marrow, 300.
Pie I, 473.
Pie II, 474.
Soup, 141.
Summer, Boiled, 301.
Summer, Fried, I, 301.
Summer, Fried, II, 301.
Turban, 300.
Winter, Baked, I, 301.
Winter, Baked, II, 301.
Winter, Boiled, 301.
Winter, Steamed, 301.
Starch, 5.
Corn, 6.
Starch, Dextrine, 5.
Dextrose, 6.
Glycogen, 6.
Test for, 5.
Sterling Sauce, 409.
Stew, Beef, with Dumplings. 205.
Irish, with Dumplings, 221.
Oyster, 129.
Scallop, 130.
Stewed Prunes, 572.
Stewing, 19.
St. Germain Soup, 122.
Sticks, Bread, 59.
Cheese, 145.
Imperial (in Rings), 145.
Salad, 60.
St. James Pudding, 401.
Strawberries, How to Prepare, for
Serving, 567.
Strawberry Baskets, 362.
Bavarian Cream, 430.
Cottage Pudding, 395.
Filling, 524.
Ice I, 436.
Ice II, 436.
Ice Cream I, 444.
Ice Cream II, 444.
Mousse, 454.
Preserves, 581.
Sauce, 408.
Short Cake I, 83.
Short Cake II, 84.
Short Cake, Rich, 84.
Sponge, 429.
Whip, 414.
String Bean Salad, 329.
String Bean Soup, 126.
Stuffed Clams, 370.
Dates I, 535.
Dates II, 535.
Peppers I, 298.
Peppers II, 298.
Tomato Salad I, 332.
Tomato Salad II, 332.
Tomato Salad, German Style,
332.
Tomatoes, 303.
Stuffing I, 247.
II, 247.
Chestnut, 255.
Chestnut, for Goose, 256.
Fish, I, 164.
Fish, II, 165.
for Chicken in Aspic, 384.
for Mutton, 218.
for Potted Pigeons, 259.
for Smelts, 168.
Oyster, 166.
Oyster, for Turkey, 265.
Peanut, for Duck, 257.
INDEX
653
StuflBng, Potato, for Goose, 256.
Poultry, 244.
Turkey, Swedish Style, 255.
Succotash, 291.
Sucrose, 6.
Suet, 8, 192.
Pudding, 402.
Sugar, 6.
Barley, 7.
Boiled, for Confections, 544.
Cane (Sucrose), 6.
Changes in Cooking of, 7.
Composition of, 6,
Fruit (Diabetin), 6.
Fruit (Levulose), 6.
Grape (Glucose), 6.
Milk (Lactose), 6.
Spun, 548.
to Caramelize, 596.
to Heat, 574.
Sugared Popped Corn, 537.
Suitable Combinations for Serv-
ing, 602.
Sultana Caramels, 543.
Roll, with Claret Sauce, 451.
Sunshine Cake, 502.
Supreme of Chicken, 367.
Sauce, 273.
Swedish Bread, 63.
Rolls, 60.
Tea Braid, 64.
Tea Ring I, 64.
Tea Ring II, 64.
Timbales, ^62.
Wafers, 492.
Sweetbreads, 232.
k la Mont Vert, 371.
k la NapoH, 233.
k la Poulette, 233.
and Bacon, 234.
and Celery Salad, 347.
and Cucumber Salad I, 346.
and Cucumber Salad II, 346.
and Mushroom Timbales, 366.
Broiled, 232.
Country Style, 233.
Creamed, 233.
Creamed, and Chicken, 233.
Cutlets of, k la Victoria, 361.
Cutlets with Asparagus Tips,
234.
Epigrams of, 361.
Eugenie, Braised, 234.
in Peppers, 372.
Larded, 233.
Mousse, 367.
Ramequins, 371.
with Tomato Sauce, 234.
Sweet Pickled Peaches, 589.
Pickled Pears, 589.
Swiss Pudding, 400.
Salad, 345.
Swordfish, Broiled, 163.
Tables, Composition of Cereals,
85.
Composition of Fish, 161.
Composition of Meats, 195.
Composition of Vegetables, 280.
for Blanching and Sterilizing
Vegetables, 587.
for Boiling Sugar for Confec-
tions, 544.
for Cooking Cereals, 86.
for Scalding and Sterilizing
Fruits, 587.
for Scalding and Sterilizing
Vegetables, 587.
for Sterilizing Berries, 588.
of Food Values, 613-616.
of Measures and Weights, 27.
Time for Cooking, 28-31.
Tapioca, 6.
Cream,* 415.
Pudding, Apple, 391.
Custard, 391.
Newton, 391.
Peach, 391.
Wine Soup, 141.
Tartar Sauce, 273.
Tartare Sauce, 277.
Tartlets, Almond, 478.
Lemon, 479.
Polish, 478.
Tarts, 478.
Banbury, 475.
Calv6, 479.
Tea, 32.
and Coffee Pots, Care oU 599.
and Coffee Stains, to Remove,
600.
Black, 32.
De John's, 34.
Five o'clock, 34.
Green, 32.
Iced, 34.
Making of, 34.
Russian, 34.
Wellesley, 34.
Terrapin, 159, 175.
k la Baltimore, 175.
k la Maryland, 175.
Calf's Head, k la, 210.
Mock, 262.
to Cook, 175.
Washington, 176.
Thanksgiving Dinner, Menu for,
610.
Pudding I, 402.
Pudding II, 402,
654
INDEX
Theine, 33.
Theobromine, 40.
Third Bread, 56.
Timbale Iron, to Heat, 362.
Timbales, Chicken, I, 365.
Chicken, II, 366.
Chicken, III, 366
Egg, 104.
Forming of, 362.
i Halibut, I, 364.
HaUbut, II, 364.
Ham, 366.
Lobster, I, 364.
Lobster, II, 364.
{ Macaroni, 363.
Pea, 298.
Pimento, 363.
Rice, 363.
Spaghetti, 363.
Swedish, 362.
Sweetbread and Mushroom, 366.
Tipsy Pudding, 413.
Toast, Brown Bread, Milk, 68.
Cream, 68.
Cream, Tomato, 68.
Dry, 67.
German, 69.
Milk, I, 68 ; II, 68.
Oyster, 183.
Water, 68.
Toasted Marshmallows, 422.
Toasted Salt Fish, 178.
Tomato and Celery Relish, 589.
and Cheese Salad, 334.
and Cucumber Salad, 333.
and Horseradish Salad, 332.
and Mushroom Sauce, 270.
and Watercress Salad, 333.
Bouillon with Oysters, 114.
Ciboulettes, 333.
Cream Sauce, 271.
Cream Toast, 68.
Fritters, 351.
Jelly Salad, 334.
Pickle, Ripe, 590.
Preserve, 583.
Rarebit, 563.
Salad, Frozen, 334.
Sauce I, without Stock, 269.
Sauce II, 270.
Sauce III, 270.
Soup, 140.
Soup, Cream of, 140.
Soup, with Stock, 115.
Tomatoes, 302.
k la Cr^me, 302.
Baked, I, 303.
Baked, II, 303.
Broiled, 302.
Canned, 6S0,
Tomatoes, Devilled, 303.
in Aspic, 382.
Scalloped, 302.
Sliced, 302.
Stewed, 302.
Stuffed, 303.
Stuffed with Pineapple, 332.
Tongue, Boiled, 207.
Braised, 207.
Breaded, with Tomato Sauce,
563.
Calves', 210.
Calves', Sauce Piquante, 210.
in Aspij, 383.
Trianon Sauce, 275.
Tripe k la Creole, 210.
k la Provengale, 210.
Batter for, 209.
Batter, in, 209.
Broiled, 209.
Lyonnaise, 209.
Where Found, 192.
Truffles, 283.
Tumblers, Care of, 598.
Turbot, Little (see Halibut), 153.
Turkey, 241.
Boiled, 254.
Gravy, 255.
Minced, 263.
Roast, 254.
Roast, with Chestnut Stufl&ng,
255.
Roast, with Oyster Stuffing, 255.
Roast, Scalloped, ^63.
Roast, Soup, 120..
Roast, Swedish Style, Stuflfing,
255.
to Carve, 255.
with Chestnut Gravy, 256.
Turkish Pilaf I, 89.
Pilaf II, 89.
Pilaf III, 89.
Soup, 115.
Turnips, 304.
Creamed, 304.
Croquettes, 304.
Mashed, 304.
Tutti-Frutti, 582.
Candy, 346.
Twin Mountain Muffins, 71.
Tyrolienne Sauce, 278.
Unfermented Bread, 56.
Grape Juice, 44.
Union Grill, 558.
University Pudding, 450.
Uses for Stale Bread, 69.
Vanilla Ice Cream 1, 442, II, 443,
Croqu^tt^s (Ice Cream), 444.
INDEX
655
Vanilla Sauce, 406.
Wafers, 487.
Veal, 226.
and Sago Soup, 122.
Birds, 229.
Blanquette of, 231.
Braised Shoulder of, 228.
Chops, Bavarian, 227.
Croquettes, 359.
Cutlets, with Brown Sauce, 226.
English, Meat Pie, 228.
Fricandeau, 229.
Fricassee of, 227.
India Curry, 229.
Loaf I, 230.
Loaf II, 230.
Loin of, Jardiniere, 228.
Minced, on Toast, 231.
Minuten Fleisch, 228.
RagoM of, 231.
Roast, 229.
Vegetable Acids and Where Found,
12.
Souffle, 307.
Soup, 139.
Vegetables, 280.
k la Poulette, 308.
Care of, 281.
Composition of, 280.
Cooking of, 282.
Curried, 307.
Drying of, 593-594.
Preparing for Canning, 584-
586.
Table for Blanching and Steri-
lizing, 587.
Table for Scalding and Steri-
lizing, 587.
VeloutI Sauce, 266.
Velvet Cake, 509.
Candy, Molasses, 537.
Venison, 241.
Cutlets, 260.
Cutlets with Apples, 664.
Jelly, 575.
Roast Leg of, 260.
Saddle of, 260.
Steak, Broiled, 259.
Steak, Chestnut Sauce, 259.
Steak, Sauted, Cumberland
Sauce, 259.
Victor Hugo Sauce, 197.
Victoria Punch, 441.
Vinaigrette Sauce, 277.
Vinegar, 14.
Vinegar Candy, 538.
Violet Ice Cream, 448.
Virginia Waffles, 80.
Vitamines, 2.
Vol-au'vents, 379» 463,
Wafebs, Almond, 494.
Brandy, 494.
English Rolled, I, 494.
English Rolled, II, 496.
Kornettes, 493.
Rolled, 494.
Scotch, 486.
Scottish Fancies, 487.
Swedish, 492.
Vanilla, 487.
Waffles, 80.
Raised, 81.
Rice, 80.
Virginia, 80.
with Boiled Cider, 80.
Waldorf Salad, 339.
Walnut Cake, 510.
Walnuts, Creamed, 643.
Dipped, 546.
Jellied, 421.
Warming over Beef; 212.
over Fish, 176.
over Mutton and Lamb, 223.
over Potatoes, 319.
over Poultry and Game, 261.
over Veal, 231.
Washington Pie, 507.
Water, 4, 192.
Acidulated, 597.
Alkaline and Mineral, 4.
Apollinaris, 4.
Boiled, 4.
Distilled, 4.
Hard, 4.
Ice, 433.
Lime, 10.
Lithia, 4.
Poland, 4.
Saline, 4.
Seltzer, 4.
Soda, 4.
Soft, 4.
Sulphur, 4.
Temperature of, 4.
Toast, 68.
Vichy, 4.
Watercress and Cucumber Salad,
328
Dressed, 328.
Soup, Cream of, 124.
Ways of Baking, 20.
of Boiling, 18.
of Boning, 24.
of Braising, 22.
of Cooking, 18.
of Cooking Fish, 160.
of Egging and Gnimbing, 22.
of Fricasseeing, 22.
of Frying, 20.
of Larding, 23.
656
INDEX
Ways of Preparing Food for Cook-
ing, 22.
of Roasting, 20.
of Sauteing, 22.
of Stewing, 19.
Wedding Cake I, 522.
Cake II, 522.
Welsh Rarebit I, 562.
Rarebit II, 562.
Wheat, 47.
Processes of Milling, 47.
White Bait Garnish, 148.
Corn Cake, 75.
Corn Meal Cake, 76.
Fish, 153.
Fish, Planked, 167.
Fondant, 544.
Mountain Cream, 528.
Nut Cake, 517.
Sauce I, 266.
Sauce II, 266.
Sauce, Thick, for Cutlets and
Croquettes, 266.
Sauce, Thin, 266.
White Bait Soup, 119.
Soup, French; 119.
Soup Stock, 109.
Soup Stock I, 118.
Soup Stock II, 118.
Soup Stock III, 118.
Wiersbick's Salad, 333.
Windsor Sandwiches, 551.
Wine Cream, 417.
Dressing, 417.
Jelly I,*il9.
Jelly II, 420.
Sauce, 409.
Wintergreen Wafers, 541.
Yeast, 49.
Fermentation, 49.
Plant, 50.
Yellow Sauce I, 407. '
Sauce II, 407.
Sauce, Bechamel, 271.
Yorkshire Pudding, 202.
ZiOABAS A LA RuSSE, 380.
Fried Rabbit, Country Style
2 or 3 Young Rabbits
1 Egg
1 Cupful of Fine
Crumbs
4 Tablespoonfuls of Fat
% Cupful of Flour
2 Teaspoonfuls of
Salt
3^ Teaspoonful of
Pepper
IH Cupfuls of Milk
CUT up the rabbits, roll each piece in
crumbs, then in egg which has been
beaten with two tablespoonfuls of cold water
and then roll again in crumbs. Melt fat in
frying pan and fry rabbit over a low fire
until well browned, turning frequently. Re-
move rabbit to a hot platter and put in a
warm place. Add flour, salt and pepper to
fat in pan, stir until browned, remove from
fire, add milk, return to fire and bring to
boiling point, stirring constantly.
RELIABLE
^E OBTAINED
r's
Chocolate
(Blue Wrapper* Yellow Label)
Registered
U. S. Pat. Office
X
In making Cakes, Pies« Puddings* sj
Frosting, Ice Cream, Sauces, ^
Fudges, Hot and Cold Drinks
For more than 137 years this
chocolate has been the standard
for purity, delicacy of flavor
and uniform quality.
57 Highest Awards in Europe and America
The trade-mark, "La Belle Chocolatiere,"
on every genuine package. A beautifully
illustrated booklet of new recipes for
Home Made Candies and Dainty Dishes
sent free. Drop a Postal to
S Walter Baker & Co. Ltd.
X Established 1780 DORCHESTER, MASS.
i^ 4
You Don't Need as Many Eggs
When You Use
If O jlAL powder
Excellent results may be had by reducing the
eggs in most recipes one-half or more, or often
leaving them out altogether, by adding a small
additional quantity of Royal Baking Powder,
about a teaspoon, in place of each egg omitted.
Try it with your favorite recipes and remem-
ber you must use Royal, a cream of tartar
baking powder, to obtain the best results
Our booklet, "55 Ways to
Save Eggs,** which economizes
in other materials as well as
eggs, mailed free.
Address —
ROYAL BAKING POWDER CO^
Dept. K.. 135 William Street
New York
FOSS'
Pure Flavoring
Extracts
(FRUITS IN LIQUID FORM)
Highest Aivard^ Gold Medaly iSg2y
Mass. Charitable Mechanic
dissociation.
Recommended by
L. B. Allyn, Chemist
Westfield Board of Health
These extracts are preferred and used by
Mrs. Mary J. Lincoln. Isn't this sufficient?
Fruit from which Foss' Pure Extract
Lemon is made
Fruit from which Foss' Pure Extract
Orange is made
Schlotterbeck & Foss Co.
PORTLAND, MAINE
SOLD BT ALL FIRST-CLASS GROCERS
Have You Tried the New
Dessert?
Desserts
MADE
IN A
JIFFY
10<t VANILLA 10^
PREPARED BY
THE JUNKET FOLKS
QirHatisen^slatoiatory; little Eifls.NY.
IT LOOKS GOOD IT TASTES GOOD IT IS GOOD
Six Flavors : Lemon, Orange, ^■anilla,
Almond, Chocolate, Raspberry
Makes a deUcious dessert or a smooth, velvety ice cream
Made by
THE JUNKET FOLKS
CHR. HANSEN'S LABORATORY
LITTLE FALLS :: :: :: NEW YORK
"Choisa'
Ceylon Tea
Orange Pekoe
Veuve
Chaffard
"Bottled
in France
GROCERIES
OF THE HIGHEST GRADE
PERFUMERY and
TOILET ARTICLES
The largest and most complete line in
New England
CONFECTIONERY
Selected for its superior quality from the best
specialty manufacturers in each line
Send for our price list The Epicure
S. S. PIERCE CO.
BOSTON, MASS.
BISCUITS
A product manufactured
under the most ideal
baking conditions and
used in the finest homes
in the country.
Biscuits made in many
dainty varieties, suitable
for all occasions.
Glance over the Sunshine
Display Rack at your
grocer's today.
TAK-HOM-A
BISCUIT
The Sunshine Soda Cracker for
^ick Service
c
/Ae GAoK
oiceSi
i
//7va7^ (^owms
CDFFEi
I Sanbohns
Chase &^
Sanborn's
^yQas and
In sealed airti^t
pacIiaAes
For Sale by Leading Grocers Everywhere
Dover Sanitary Sink Pail
K30
WITH STRAINING COVER
PATENTED FEB. 22, I916
SPECIAL FEATURES
Feature No. i. The Cover is dished or funnel shaped,
with suitable perforations for straining tea, coffee, in
fact separating any solids from Hquids, thereby pre-
venting all waste and dirt collecting in the sink and
stopping up the waste pipes. Simply pour through
the Cover when open and after draining close Cover,
and all soUds fall back into Pail. While no odor
arises from the Pail, sufficient air is admitted through
the ventilation holes to prevent mould and decay.
Feature No. 2. A very strong and practical hinge pre-
venting Cover from breaking off.
Feature No. 3. A handle to facilitate the raising of the
Cover, while at the same time it forms a strong stop
or back support to hold the Cover horizontal when
used as a strainer.
GALVANIZED
No. 5. s}/2 qts., 75 cents each
g" diameter by *j%" high
TRADE DISCOUNT ON APPLICATION
If your Dealer does not have it on sale, send us 75 cents and we
will forward you one, transportation paid.
Dover Stamping and Manufacturing Co.
380 PUTNAM AVE., CAMBRIDGE, MASS.
T>o Ton "Bakef
Recipes for wholesome, nour^
ishing bread made with corn,
oatmeal, barley and other
cereals in our new Conserva-
tion Recipe Booklet.
Copy sent yoUyjree on request
THE FLEISCHMANN CO.
701 Washington St., New York, N. Y.
Hub Ranges
The Four Fuel Range
Made to burn COAL,
COKE, WOOD and GAS
pHEHUBim-
■- proved flue
heats Five sides of
the oven and makes
only four turns to reach
smoke pipe.
Therefore: 33 H%
less friction and
25% more heat
around Hub Oven.
This improved flue
saves fuel and in-
• . -_^- --^ sures perfect baking.
Other Special HUB Features
French Top ^ Simplex Damper ' Arched
Oven Top ' Two-Piece Oven Bottom
Rnllp^r Bearing Coal Pan
ivunci Bgaj-ing Ash Pan
SOLD BY LEADING DEALERS
STOVE CO. ft
Successors to SMITH AND ANTHONY CO.
Manufacturers of HUB RANGES AND HEATERS
52 Union St., BOSTON, MASS. PROVIDENCE, R. I.
CHOICE
Ibouse jFurnisbings
FOREIGN and DOMESTIC.
TUrOULDS of Copper, Tin and China. Casse-
roles, Salad or Lettuce Crispers, Mayonnaise
Blenders. Cook's Knives, Pallet Knives, Holly
Cooking Spoons. Cutters for Vegetables, Pastry,
etc. Ramikens, Mushroom Dishes, Fireless
Cookers, Plate Warmers, Breakfast Warmers.
Coffee Machines.
HAQIC COVERS FOR PASTRY
Brushes Aluminum Ware
Wooden Ware Copper Ware
Tin Ware Enamel Ware
Fireplace Furnishings, Andirons, Fenders, Fire
Sets, Brushes, and Bellows.
Institution, Hotel, and Hospital Supplies.
rm
B. F. MACY
FORMERLY OF
F. A. WALKER & CO.
The Oldest Kitchen Furnishing Store
in New England.
importer — Wholesale — Retail
410 Boylston St.
203 Providence St. Near Berkeley
BOSTON, MASS.
Others are:
Mrs. Christine Frederick
Mrs. Alice R, Dresser
Mrs. Janet M. Hill
Mrs. H. M. Dunlap
Mrs. Nellie Kedzie Jones
Mrs. Frank A. Pattison
Miss Fav Kellogg
Kitchen Patriotism
Demands a
WITHOUT the strong right arm of the Hoosier Kitchen Cabi-
net no woman can do her full bit in saving food for our
nation's fighters. Nor can she save extra hours, extra steps, and
extra effort in her kitchen work. The many time, food and labor-
saving features of the Hoosier Kitchen Cabinet together with the
valuable kitchen short-cuts invented by the talented women who
compose the Hoosier Council of Kitchen Scientists have made the
Hoosier a kitchen necessity — not a luxury.
See these Hoosier Kitchen Cabinets at the Hoosier dealer's in
your city. Learn for yourself how the Hoosier saves you food,
time and labor. Then you will never be content without one.
The Hoosier Manufacturing Co., New Castle, Ind.
The Best Results
can only be obtained when the Best
Ingredients are used
SLADE^S
SPICES
^^^^^^ I and Specialties are best and most
economical to use.
The International Cooks and Pastry
Cooks Association certifies "We use
and recommend for use Slade's Spices.
We find them superior to all others."
Prof. AUyn of Westfield has certi-
fied that Slade's Spices and Specialties
are absolutely pure and excellent.
Dr. H. W. Wiley approves Slade's
Spices.
7^PE CREAM TAPTA
INSIST UPON SLIDE'S
D. & L. Slade Co., Boston
pure'
EJiTRA STROMC
FUVORINC
KXT12ACTS
ylsk a"3^ Good
Grocer for
MAPLEINE
CRESCENT MAPLEINE
"Vhe Golden Flavor"
Meets the demand of careful cooks for a delicious "mapley"
flavor in cooked or frozen desserts, in dainty sauces, fillings,
candies, sweets.
In any recipe in the BOSTON COOKING SCHOOL COOK
BOOK which specifies maple syrup, MAPLEINE SYRUP
may be successfully used. One quart requires only
2 cups boiling hot water
4 cups granulated sugar
1 teaspoonful Mapleine.
Made in a moment, it keeps for weeks. Always pure and
good for hot cakes, general table use, or cooking purposes;
the cost is very low.
A pure vegetable product, Mapleine is not sweet in the
bottle, and when used without sugar, is delightful, tasteful
savoring for soups, dressings, baked beans, meats, vegetables.
CRESCENT MANUFACTURING CO., Seattle, Wash.
Ask us for Mapleine Recipes (o'KC-ISO)
Better Than Butter
For Frying, Cake Making
and Shortening
IlllliiililllillllllilllUlilililllllllllllll^
1 No coloring or preservative
1 An absolutely pure food
Contains No
Animal
Substance
Send for book-
let of recipes
showing over
75% saving in
the cost of
shortening,
Kream - Krisp
conforms to
the Westfield
Pure Food
Standard
m A purely vegetable shortening
1 Wholesome Economical Dainty
The purest vegetable oil hardened
to the consistence of butter
The only reason for the continued
use of lard and beef fats has been the
lack of a satisfactory, pure, wholesome
vegetable shortening.
Kream Krisp does away with lard
and animal fats because it shortens as
well and better — and is pure. Also it
does the work of butter at less than the
cost of lard; and does not become rancid.
Makes delicious cake
Made and guaranteed by the
BERLIN MILLS CO.
PORTLAND, MAINE
lllillili
llillllililllililllilillllililiillliiil
McILHENNY'S
TABASCO SAUCE
FOR over fifty years the favorite seasoning of
famous chefs throughout the world. Many
of the plainest, simplest, and most wholesome
every-day dishes are greatly improved by the
use of McIlhenny's Tabasco Sauce as a sea-
soning instead of cayenne or black pepper.
In these times of high prices, the small quantity
required makes it a very economical seasoning.
Served at all the leading hotels and restaurants,
McILHENNY COMPANY
Avery Island, La.
Eat — Sweeten with
AirlinE
— eat the sweet that's made in Nature's laboratory; untouched,
unchanged by man — from flower, to bee, to you — Honey,
the sweet that never cloys.
Trickle it over your batter cakes or waffles — spread its golden
sweetness on your bread or on those piping hot biscuits —
doesn't the thought of it make your mouth water?
Cakes and cookies made with honey are more delicious —
retain their moisture longer — cost less to sweeten than with
sugar, these war times or any time. Use honey.
The Sweets-and-the-Child Problem
Children must have sweets — their sweet tooth is not mere habit or a weak-
ness, but a Nature-call. While sugar and ordinary syrups do answer the
call for sweets they also demand a price in the tax they lay on stomach and
kidneys. Honey confers the benefit without demanding payment — it is a
food as well as a delicious sweet — it is wholesome — it aids digestion —
it lays no tax on stomach, kidneys or teeth.
Following Recipes are used at Miss Farmer's School of Cookery
Honey Icing. Boil }/^ cup honey until it forms a firm ball when tried
in cold water. Pour slowly over the beaten whites of 2 eggs and beat
until cold. Flavor with a few drops lemon extract. Set over hot water
and fold gently over and over for two minutes. Spread 3^ of this on the
cake. Make a small funnel with 3^ sheet of thin tough writing paper, clip
the point and use to decorate cake with remaining icing. Use candles on
the plate euround the cake and flowers in the center.
Honey Dressing. Bring 3^ cup strained honey to the boiling point,
pour slowly, while beating constantly, onto well beaten yolks of 3 eggs.
Cook 1 minute, stirring constantly; remove from fire, and stir occasionally
until cool. Add 3^ [teaspoon salt, 34 teaspoon paprika and I table-
spoon lemon juice. Just before using, add 1 cup cream beaten stiff.
THE A. I. ROOT CO. - MEDINA, OHIO
" ne Home of the Honey Bees "
GOLD MEDAL
PITTED PRUNES
Save You
TIME-LABOR -FUEL- MONEY
All Prune Meat. No Pits
TTSE GOLD MEDAL PITTED PRUNES and practice real economy.
^ Ajpound of these pitted prunes means a pound of solid prune meat,
not 75% meat and 25% pits. They are ready for immediate use in desserts,
bread, cakes, etc., without the trouble and loss of time and material in
pitting the fruit. They only require a few minutes' soaking and cooking.
Proper directions and numerous recipes enclosed in every package.
Insist that your grocer supplies you with
GOLD MEDAL PITTED PRUNES
Packed only by
PALMER & PIERCE, Inc.
Dried and Evaporated Fruits
13 Jay Street • • New York, N. Y.
The Modern Kitchen
The Sanitary Kitchen demands above all a Sanitary
Refrigerator arranged to be iced from the outside. On
its good qualities depends the health of your entire
family. If it is damp, foul smelling and germ produc-
ing it may cause serious illness.
Sanitary
Refrigerators
are used in the most exacting, modern, diet-kitchen.
They are used by the Pure Food Testing Laboratories
of the United States Government and also in use in
Miss Farmer's School of Cookery.
Call or telephone us and we shall gladly furnish you with addi-
tional information regarding McCray Refrigerators. Send for
Catalog No. 93 describing residence Refrigerators.
McCray Refrigerator Co.
407 Boylston Street, Boston, Mass.
Tel. Back Bay 5140 General Office and Factory, Kendallville, Ind.
The Boston Cooking School uses and recommends these goods
males' M°.^i 3ellie$
ARE PRONOUNCED BY A
SCOTCH EXPERT, WHO IS
ACQUAINTED WITH
THE PRODUCT OF ALL
COUNTRI ES, TO BE
"Cfte finest in the UPorld"
They contain no Starch Paste, Gelatine
or Glue Stock for stiffening. No Glu-
cose or '< Grape Sugar" for << filling.""
No Chemicals for coloring. No Pre-
servatives to prevent fermentation. They
are not made of Refuse Canning Stock, — cores and skins, —
but of Pure Fruit Juice, true to name, and best Refined Sugar,
and Nothing Else.
males',...
HOME MADE
Preserves
ARE MADE FROM
THE BEST TABLE
FRUIT, IN its
MOST PERFECT
CONDITION, AND
BEST REFINED
SUGARS
/ use no bleaching process to make green fruit look nvell.
They contain no coloring matter or chemical preservatives.
They are ABSOLUTELY PURE.
*< Purity in materials," "perfect condition in fruit," "scrupulous
care in their preparation," have made them the world over The
Standard of Excellence.
IF YOUR GROCER DOES NOT KEEP
MY GOODS, SEND FOR PRICE LIST TO
George €. males, nemon cmre, mass.
GOOD LUCK
COLD PACK
/
s m m
^ • «
■li^-
ummm
r
t
FIT ALL POPULAR JI4RS
BOSTON WOVEN HOSE &i^UBBERCl
BOSTON. MASS.
Hotel
Martha Washington
29 East Twenty-ninth Street
NEW YORK CITY
Just off Fifth Avenue
" The World Famous Woman's Hotel'*
ISN'T it comforting to know that there is
one hotel in New York devoted entirely
to the interests of " Mere Woman " ? Al-
most everywhere you go, you find that such
and such a convenience is made because
"men like it that way," but in the Hotel
Martha Washington men's desires are never
questioned. Here there is only one question
of interest, and that is, " What can we do to
increase the comfort and happiness of guests?"
Nearly all our employees are women, and they,
too, are on the watch for the answer to this
question. Our one big idea is service.
From our 500 spotless rooms you may select
one at $1.50 per day and up; $1.00 per day
each where several take a large room together.
We serve an excellent table d'hote luncheon
at 40 cents and dinner at 65 cents.
Booklet and additional information sent upon request
SUGGESTIONS for GARNISHING
®:P Miss Alice Bradley
Principal of ^iss Farmer's School of Cookery, Boston, ^ass.
THERE is no repast so complete but that Garnishing toiih Lemons will
add charm and zest. The "witching drop of lemon juice" is a real
aid to digestion, and is rapidly replacing vinegar in salads and on vegetables.
No meal that includes fish, game, meat, vegetables, salad or tea should
be served today without lemons.
You can afiFord to garnish with the finest lemons, for California Lemons
cost no more than ordinary kinds. They are clean and bright, richest in
juice yield, and — being practically seedless — are best for slicing, cutting,
or shaping into attractive garnishes.
Uniformly Qood Lemons
CALIFORNIA FRUIT GROWERS EXCHANGE
Dept.E-2L LOS ANGELES, GAL.
200 TESTED RECIPES —
FREE
Miss Bradley has created
200 select recipes for salads
and desserts made with both
lemons and oranges. The
book also tells how to pre-
pare many attractive gar-
nishes. Send for it. Free.
MISS FARMER'S
SCHOOL OF COOKERY
THIRTY HUNTINGTON AVENUE
BOSTON
MASSACHUSETTS
Q
Practise Classes in all branches of Cookery
Table Service Courses
Marketing Courses
Courses in Invalid Cookery arranged
for Nurses' Training Classes
Demonstration Lectures given before
Women's Clubs
Special Lessons
Prospectus on application
MISS ALICE BRADLEY, Principal
wMiSSH^SmMMi
lij"'
/
^^r\l
For War Dishes
Dromedary Dates and Cocoa-
nut combine food value and
flavor. Use them frequently
in war-time breads, salads and
sugar-saving desserts.
Dromedary War-Time Recipe Book
Free on request
The Hills Brothers Co.
New York
WORKS ON COOKERY
THE BOSTON COOKING-SCHOOL COOK
BOOK
By FANNIE MERRITT FARMER. New revised edi-
tion, with 130 illustrations. i2mo. $2, 00 net.
Miss Farmer's cook book is undoubtedly the most practical and serviceable
work of its kind. This new edition contains 125 additional recipes introduced
in logical order, making in all 21 17 thoroughly tested recipes, from the simple
and economical to the elaborate and expensive. 130 new illustrations in half-
tone have been introduced.
The best cook book on the market. — Woman^s World, New York.
A NEW BOOK OF COOKERY
By FANNIE MERRITT FARMER. With 6 colored
plates and over 200 illustrations in half-tone. 12 mo.
^1.75 net
A wealth of new material, the result of experiments in the author's class-
rooms, makes this an almost indispensable companion to the author's "Boston
Cooking-School Cook Book." Contains over eight hundred receipes upon all
branches, including many new and important dishes.
CHAFING DISH POSSIBILITIES
By FANNIE MERRITT FARMER. i6mo. $1.00 net.
There have been many volumes of chafing dish recipes, but none which is
more appropriately adapted for the breakfast or lunch table, or for small con-
genial parties. Every feature is distinctly new. — Boston Herald.
FOOD AND COOKERY FOR THE SICK
AND CONVALESCENT
By FANNIE MERRITT FARMER. With sixty illus-
trations. 300 pages. i2mo. Cloth. $i.j^net.
An invaluable book for those whose duty it is to care for the sick, and of
equal importance to those who see in correct feeding the way of preventing
much of the illness about us.
A real cyclopedia of invalid cookery. — 7** IVaicAman, Boston.
LITTLE, BROWN, & COMPANY, |S"s?on
SILVA
PUTZ
A perfect Cream Paste Silver
Polish. The modem, up-to-
date cleaner for GOLD, SIL-
VER and CUT GLASS.
Economical — Effective-^
Harmless
Absolutely safe to use on
finest Gold, Silver, and Pre-
cious Stones. There are many
imitations. Do not be im-
posed upon by taking inferior
brands. Look for the Red
Cross designs. They pro-
tect you.
American Metal Polish Co.
MEYERS'
PUTZ
CREAM
A white liquid metal polish.
For cleaning BRASS, COP-
PER, NICKEL, ALUMI-
NUM, ANDIRONS, and
AUTO TRIMMINGS is
unsurpassed.
A high-grade polish, free
from grit and acid. Eco-
nomical and gives a quick,
lasting polish.
There is no other so good.
MAGIC COVERS
for
ROLLING PIN ©BREAD BOARD
Magic
Covers are
great saving of time,
strength, and material, and
are neat, durable, and effectual.
By their use, the softest dough can be
handled without the slightest possibility of
sticking to moulding board or rolling pin. One set
will last for years and they will save many times their cost
in material alone. They are highly recommended by
the leading schools of Domestic Science. Miss
Farmer says: "I consider Magic Covers a
necessity in every up-to-date kitchen.
They are used in all my class
rooms and are recom-
mended in special, class
and demonstra-
tion work.
75 CENTS THE SET
POSTPAID
MAGIC COVER CO., Corinna, Maine
Lezvandos
AMERICAS GREATEST
Cleansers Dyers Launderers
ESTABLISHED 1829
BOSTON SHOPS
17 TEMPLE PLACE 284 BOYLSTON STREET
248 HUNTINGTON AVENUE
LOCAL DELIVERIES BY OUR OWN TRUCKS
OTHER SHOPS
BROOKLINE MASS
1310 Beacon Street
CAMBRIDGE MASS
1274 Massachusetts Avenue
FITCHBURG MASS 570 Main Street
FALL RIVER MASS 197 Bank Street
LOWELL MASS 37 Merrimac Square
LYNN MASS 22 Munroe Street
MALDEN MASS 30 Pleasant Street
SALEM MASS 72 Washington Street
SPRINGFIELD MASS
294 Bridge Street
WATERTOWN MASS I Galen Street
WORCESTER MASS
3 Pleasant Street
WALTHAM MASS 193 Moody Street
NEW YORK
348 Madison Avenue (near 41st Street)
ALBANY N Y 75 North Pearl Street
PHILADELPHIA SHOP
1633 Chestnut Street
PROVIDENCE R I
137 Mathewson Street
NEWPORT R I 231 Thames Street
PORTLAND MAINE
529 Congress Street (with Rines Bros.)
BRIDGEPORT CONN 213 State Street
NEW HAVEN CONN 123 Church Street
WATERBURY CONN
24 East Main Street
HARTFORD CONN 32 Pratt Street
TELEPHONE IN ALL SHOPS
''You Can Rely On Lewandos'*
BELL'S
SEASONING
is the popular seasoning used in many thou-
sands of homes and most hotels and restaurants.
Bell's must be extra good or the following well-known
Chefs of Boston Hotels would not endorse it:
Charles T. Borlengi, Hotel
Touraine
John V. Bonello, Parker House
Ch. Ferretti, Young's Hotel
Cesare De Lillas, Hotel Somerset
Andrea Guidotti, The Vendome
Ph. Maurette, The Bellevue
Paul Paschetto, Hotel Puritan
and hundreds of Chefs and Cooks all over the world.
Anthony Di Nozzi, Hotel Victoria
Thomas McKenna, Adams House
Benedette Catinelle, The Lenox
Hector Brugani, The Thorndike
Richard Devlin, The Quincy
A. Dellamano, Hotel Georgian
Raphael Beterous, Hotel Avery
Ask your Grocer for
BELL'S SEASONING
For flavoring the stuffing of meatSffish,
poultry and game it has no equal
50 years the favorite
The WM. G. BELL Co.
BOSTON, MASS., U. S. A.
New
England's
Favorite
Sausage
w
HEN youjkno' the quality of the materials that are used to
make thelLrlii^ton Sausage, and you know the sanitary con-
ditions underrhicfit is prepared, you can readily appreciate why
it is New EngSind'f Favorite Sausage.
The ArlinAon jausage Is made of sweet, tender pieces of fresh
pork, carefuilf sele'ted with Ju^t the right proportion of fat and lean
meat; too much ftt would make it greasy and wasteful, too much
lean would aake it tough. The sweet, tender pork is chopped ( not
ground ) . I^paradl in this way each little piece of meat in the sau-
sage is firm/maiiiag it more palatable.
It has Jufly gained the name of The Digestible Sausage.
)ut the richness of the choice spices in the Arlington
fshould be baked. Preferably bake the sausage on a wire
Ipping pan, baking twenty to twenty-five minutes in a
^en.
the genuine Arlington Sausage unless sold In the blue
cartons.
d net weight. Never sold In bulk.
Ask for Arlington Sausage.
JOHN P. SQUIRE a^ COMPANY
BOSTON.^ MASS^
Now that schools
are teaching tie
cooking vaIue»of Mazola — oil pressed
from Corn — our daughters will be better
cooks than ever
MA2PLA seems to have been discovered simply to add to the repu-
tajjon of American home cooking — in spite of the shortage of many
food stifles.
Wheth* it is doughnuts and crullers — fried fish or com meal mush —
cookies/— a' salad dressing or any one of a hundred other things — Mazola
gives t^ final touch of delicate flavor.
Keep^fried foods free from greasiness, easy to digest
Makct the smoothest salad dressings.
Can pe used over and over again : — never carries odors or flavors from one
foodio another. Saves animal fats.
For&ale in pints, quarts, half gallons and gallons. For greater economy buy
the large sizes.
i
Crullers or
Doughnuts
1 cup sugar
2 eggs
2 tbisps. Mazola
2 tsps. baking
powder
2 cups sour milk
with J^tsp. soda
H tsp. salt
itsp. vanilla or
H nutmeg
Flour enough to
make soft dough
that can be rolled.
Cut in shape and
fry in hot Mazola.
There is a valuable Cook Book for Mazola users. It shows you how to fryt
saute, make dressings and sauces more delicious, make light, digestible
pastry. Should be in every home. Send for it or ask your grocer. FREE.
CORN PRODUCTS REFINING COMPANY
/ 17 Battery Place, New York, N. Y.
Knox Sparking Gelatine
is first in Quality, QuartCyTand Economy, and
The Yellow Package is put uin two packages. NoA Plain Spar-
kling a\ No. 3 Sparkling Acidulated. The
Plain ^rkling is the Yellow package, and is
the origal unflavored, unsweetened gelatine.
The SpAling Acidulated is the Blue pack-
age. Bol packages contain two envelopes of
SparklingLCranulated Gelatine, and an en-
velope coiaining a tablet of vegetable color-
ing and mle the same quantity — four pints
of jelly. TJp only difference between the two
packages isVKatthe Acidulated package con-
tains an extra envelope of Lemon Flavoring
which takes tlie place of lemon juice and af-
fords the housewife a ready prepared flavoring.
This flavoring k not mixed with the gelatine,
but packed in atseparate envelope, thus leav-
ing it to the hou8ekeep)er to use it or not, as shepesires. The Acidulated is
called the "Busy Housekeeper 's " package, beciise the jelly is so easily and
quickly made. All that is added is water and si^ar, and the dessert is ready
to mold. ^ Gelatine Dishes are taking an important part in dietetics, and
physicians are ordering them very largely in the (diet of their patients. The
careful practitioner, however, recommends only a Wholesome, colorless, odor-
less, and tasteless gelatine, which is found in
Knox Sparkling Gelatine
and
Knox Acidulated Gelatine
PLAIN 1
GElatiHL
N
C HARLCaT B. KNOX CO.
A great sunlit factory equipped with espe-
cially designed machinery does all the work
of Knox Gelatine — hands never touch it until
the housewife herself opens the package.
Elach package is guaranteed to please or
money refunded.
Knox Gelatine is used and endorsed by
Miss Fannie M. Fanner's School of Cookery
Send for our FREIE recipe book "Dainty
Desserts for Dainty People " showing how
to use Knox Gelatine in making Desserts,
Salads, Jellies, Puddings, Ice Creams,
Sherbets, Candies, etc.
The Blue Package
GELATINE
l- ^
Charles B. Knox Gelatine Co., Inc., Johnstown, N. Y.
OLD GRIST MILL
HEALTH FOODS
Old Grist Mill Flour of the EntireWheat
Used by the best cooks for Health Bread. Bolted so as to
take out coarser particles.
Arlington Wheat Meal
Ground on stone mills. All of the healthful properties of
the wheat preserved.
Old Grist Mill Rye Flakes
Made from Selected Rye Grain. The natural laxative
qualities of Rye make this a very desirable Health Food —
besides making a delicious breakfast.
Old Grist Mill Rolled Wheat
Made from the Best White Winter Wheat. It combines
all the virtues of the whole wheat and our method of pre-
paring same makes it a delicious Breakfast Food.
Old Grist Mill Wheat Coffee
When coffee hurts you, give it up and drink the OLD
GRIST MILL. For 20 years the best coffee substitute on
the market — flavor as good as the best coffee without the
after effects. Try it. Send for free sample.
POTTER & WRIGHTINGTON
BOSTON
T.
Have you ever made Ivory Soap Paste?
HERE are many purposes for which it is unequaled and it is
the most economical and convenient way to use Ivory Soap for
general cleaning and laundry work.
With Ivory Soap Paste you can clean leather and other materials which should not be
touched by soap suds. And it is much more effective than bar soap for such things as furni-
ture, marble and porcelain bathroom fixtures, metal ware, woodwork, gilt frames and rues.
The advantages of using the paste where the cake might answer the purpose are: The paste
makes rich thick suds that cleanse thoroughly. It makes suds quickly, saving time. The
suds can be made with lukewarm as well as hot water where heat would injure the article to
be cleaned. And the paste goes farther than bar soap.
You will find the recipe for making Ivory Soap paste on the inside of the
wrapper and also in the booklet "Unusual Uses of Ivory Soap". This
booklet contains over 100 tested recipes for the safe cleaning of just the
things that ordinarily cause the most trouble. You may have a copy post-
paid by return mail if you will send your name and address to The Procter A
Gamble Co., Dept. BC, Cincinnati, O.
IVORY SOAP.
99^^ PURE
"If FLOAfS
PCTi m^L
RETURN MARIAN KOSHLAND BIOSCIENCE AND
TO — ► NATURAL RESOURCES LIBRARY
2101 Valley Life Sciences BIdg. 642-2531
LOAN PERIOD
7 DAYS
ALL BOOKS MAY BE RECALLED AFTER 7 DAYS.
DUE AS STAMPED BELOW.
DUE
FEB 0 5 2002
nrrr^'r^ r-.t^^
P[3 0^ ^O'^ "*?> Ai^'i
FORM NO. DD 8 UNIVERSITY OF CALIFORNIA. BERKELEY
12M 5-01 Berkeley, California 94720-6500
i
U.C. BERKELEY LIBRARIF9
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