(logo)
(navigation image)
Home American Libraries | Canadian Libraries | Universal Library | Project Gutenberg | Children's Library | Biodiversity Heritage Library | Additional Collections

Search: Advanced Search

UploadAnonymous User (login or join us) 
See other formats

Full text of "Food and cookery : hand book for teachers and pupils for use in cooking classes and demonstrations"

FOOD 





TMIRD 
COITION 



SPECIAL COLLECTIONS 




THE LIBRARY 

OF 

THE UNIVERSITY 

OF CALIFORNIA 

LOS ANGELES 



FOOD AND 
COOKERY 



* ****** V ****** * 



HAND BOOK FOR TEACHERS AND 
PUPILS FOR USE IN COOKING 
CLASSES AND DEMONSTRATIONS 



THIRD REVISED 
EDITION 

BY 
H. S. ANDERSON 

INSTRUCTOR IN COOKING IN THE COLLEGE OF 
MEDICAL EVANGELISTS AT LOMA LINDA, CALIF. 

1915 

THE COLLEGE PRESS 

LOMA LINDA. CALIFORNIA 



Copyright 1915 by The College Press 
Loma Linda, California 




PREFACE 



' I 'HE author of the present work, having been for several 
years employed as cook in many of the leading hotels 
and clubs of some of the largest cities of the Middle West 
and Pacific Coast, as well as being for the past five years 
connected with the Loma Linda Sanitarium, is well prepared 
to speak of the subject here discussed. His position as ex- 
perimental cook and teacher of cooking in the Nurses' Train- 
ing School has also shown the importance of getting out 
something that may serve as a guide to teachers in present- 
ing this subject before classes. Hence the present work 
is largely designed to serve as a manual for those who may 
be called upon to teach the subject in sanitariums and other 
educational institutions. With this idea in view, a complete 
list of twenty lessons, so arranged as to cover in an outline 
way all the more important points of the subject, constitute 
a valuable feature of the book. 

The second edition having been all sold, and many warm 
commendations received for it, the publishers have felt 
encouraged to issue this thoroughly revised and enlarged 
edition, with the hope that it may be of assistance to those 
who are struggling to bring the teaching of this subject in 
our sanitariums and elsewhere into full accord with sound 
principles. 

THE PUBLISHERS. 



CONTENTS 



INTRODUCTION Page 

FOODS, THEIR USES IN THE BODY - 17 

FOOD VALUES - 20 

FOOD ECONOMY - 24 

SUGGESTIVE COURSE OF LESSONS - 28 

PREPARATION OF FOOD - 30 

ESSENTIALS TO SUCCESS - - 31 

FREE FATS 32 

BREAD - 36 

UNFERMENTED BATTER BREADS 37 

UNFERMENTED DOUGH BREADS - 39 

FERMENTED BREADS 41 

CAKES - 100 

CANNING - 115 

COMBINATIONS, MENU-MAKING - 118 

DESSERTS 90 

FROSTINGS, FILLINGS - 103 

GRAINS, NUT FOODS, ENTREES 56 

GRAVIES AND SAUCES - 69 

INVALID DIETARY 109 

ICES AND ICE CREAM - 113 

MISCELLANEOUS RECIPES 34 

PIES, CRUSTS, ETC. - 96 

SALADS AND DRESSINGS, VEGETABLE 83 

SALADS AND SAUCES, FRUIT - 87 

SANDWICHES 108 

SOUPS - 50 

TOASTS AND BREAKFAST DISHES 104 

VEGETABLES - 71 

JELLY MAKING - 117 
SUGGESTIVE MENUS ------ 122 



FOOD AND COOKERY 



FOODS, THEIR USES IN THE BODY 

<- 

z 

o 

z 
o 
o 

u 



o 

a _ c 

+: alp 



1 



4 






D 



uJ - J 



a 9 



I 

Q. 










o 
o 
o 





o 

o 



o 

o 
o 

CO 



G 
CD 

O 



o 

o 

O 
iO 










d 
o 



o 

o 

O 



* J 



RTICLES 

AS PURCHASED 



A 



- -2> 



^ 



(25) 



26 FOOD AND COOKERY 

oysters at fifty cents per quart, yields only 184 units; while 
twenty cents worth of wheat flour buys 9570 units, and in 
the form of good, well-baked bread, ready for use, 4560 
units. In the matter of protein, the legumes come first, 
while most of the grains contain protein in a very liberal 
proportion. 

When the flesh of animals is used as food, there is great 
danger of having an excess of proteid material. Besides 
being of a stimulating character, it contains no carbohydrate 
to offset the large per cent of proteid. One advantage in 
using food of vegetable origin, is that in their growth vege- 
tables secrete no poisons; whereas, in all animals the very 
process of life consists in the breaking down of tissues and 
the formation of various poisons. These poisons are in the 
flesh when the animal is killed, and no amount of cooking 
can remove them. Thus, by taking our food in the vege- 
table form, we avoid burdening the system with such a 
quantity of harmful substances, which must be eliminated 
from the system only at a great sacrifice to the vital organs. 

Again, it should be remembered that while animal products 
all contain a share of the nutritive constituents necessary 
for our existence, because the animal has taken sustenance 
from the vegetable or mineral kingdoms, nevertheless, the 
meats have had their electrical energy expended in physical 
and mental dissipation by the animal itself, thereby leaving 
but little generative quality for the consumer. 

Many people seem to be under the impression that bodily 
strength and health are dependent upon the use of flesh- 
meats. A quotation again from "Ministry of Healing" 
throws much light on this question, and points out in a 
simple manner the advantage to be had in a simpfe and 
natural diet above that of a more complex nature: 

"It is a mistake to suppose that muscular strength 
depends on the use of animal food. The needs of the system 
can be better supplied, and more vigorous health can be 
enjoyed, without its use. The grains, with fruits, nuts and 



FOOD AND COOKERY 27 

vegetables, contain all the nutritive properties necessary to 
make good blood. These elements are not so well or so 
fully supplied by a flesh diet. Had the use of flesh been 
essential to health and strength, animal food would have 
been included in the diet appointed to man in the beginning. 

"When the use of flesh food is discontinued, there is often 
a sense of weakness, a lack of vigor. Many urge this as 
evidence that flesh food is essential; but it is because foods 
of this class are stimulating because they fever the blood 
and excite the nerves, that they are so missed. Some will 
find it as difficult to leave off flesh-eating as it is for the 
drunkard to give up his dram; but they will be the better 
for the change. 

"When flesh food is discarded, its place should be supplied 
with a variety of grains, nuts, vegetables and fruits, that 
will be both nourishing and appetizing." Page 316. 

It would seem that the use of fieshmeats must be doubly 
objectionable now, since disease in animals is so rapidly 
increasing. Those who use flesh food little know what they 
are eating. Tuberculosis, cancer and other fatal diseases 
are communicated by the use of contaminated meat. True 
reform always replaces an evil with something better. 

So in the matter of diet, there is a turning away from the 
artificial, from the second-hand to the real substance found 
in nature's great storehouse the Creator's choice for us, 
and that which is best suited to the building of good blood 
and healthy tissues. There is a rhyme that beautifully 
expresses this truth with its resultant tribute: 

"Eat life from life's fresh growing garden, 
Drink life from its myriad store, 

Give life, and its flow, 

E'er increasing, will go 
Again to your open door." 

Health reform, as any other true reform, is a matter of 
education, and must be progressive; vital principles are 
involved, in which are treasured up wisdom of the highest 
order for every seeker after health. 



28 FOOD AND COOKERY 

Various societies are being formed throughout the States 
for the purpose of studying the best means of providing for 
the table, foods which do not harbor pestilence and disease, 
and for studying the development of the culinary art in the 
home in harmony with right principles. Thus it is plainly 
seen that the minds of thinking people are being awakened 
to see the importance of exercising sound judgment and good 
common sense in the matter of the care and preservation of 
health. 

The following course of lessons is in no way intended as a 
complete guide to hygienic cookery. Of the great variety of 
ways in which the grains, fruits, nuts and vegetables may be 
prepared into dishes that are healthful and nourishing, only 
a few. of the most practical can be taken up in this course. 
One of the main objects is to give some of the general princi- 
ples essential to success in this work, followed by practical 
illustrations of methods used. 

For home and class work, this course consists of a series of 
twenty lessons, two lessons each week, each session occu- 
pying two hours. Eight pupils constitute a class, at which 
time practical work is done. Due recognition is given to the 
study of the nutritive value of foods, their digestibility, 
combinations, etc. ; also menu-making and the general princi- 
ples involved in the making of the same. 

The following suggestive course of lessons, may be modi- 
fied by the instructor according to convenience, to the occa- 
sion, or to the length of time given to class periods. A pre- 
vious study of the recipes and instructions following will help 
to make the work very simple and easily understood when 
the hour comes for class. 

SUGGESTIVE COURSE OF LESSONS 

LESSON 1. Cream of tomato soup, corn bread, nut and 
potato pie, prune whip. 

LESSON 2. Vegetable julienne soup, navy bean patties, 
stewed beets, pumpkin pie. 



FOOD AND COOKERY 29 

LESSON 3. Savory lentil roast, brown sauce, fruit soup, 
breaded tomato, whole-wheat sticks. 

LESSON 4. Baked macaroni (family style), nut and potato 
hash, date rolls, apple snow. 

LESSON 5. Potato stew with egg dumplings, boiled onions, 
cream of corn soup, cream rolls. 

LESSON 6. Vegetable salads, dressings, garnitures. 

LESSON 7. Scalloped eggplant, sago fruit mold, walnut 
lentil patties, tomato sauce. 

- LESSON 8. Invalid dietary gruels, eggnog, browned rice, 
drinks, service, cream rice pudding. 

LESSON 9. Baked dressing, macaroni and rice croquettes, 
cream sauce, lemon pie. 

LESSON 10. Vegetable gelatin orange, lemon, berry; fruit 
salads, sauces. 

LESSON 11. Spanish rice, hoe cake, creamed carrots, lemon 
snow, custard sauce. 

LESSON 12. Yeast breads, rolls, buns, etc., whole-wheat 
puffs. 

LESSON 13. Fresh fruit, canning, jelly, baked tomatoes, 
fruit crisps. 

LESSON 14. Family potato soup, stewed vegetable oyster, 
scalloped potato, walnut timbales, bread pudding. 

LESSON 15. Layer cake, jelly roll, vanilla wafers, frosting, 
ornamenting. 

LESSON 16. Steamed rice, cream noodles, loaf cake, Dutch 
apple cake, lemon sauce. 

LESSON 17. Corn nut pie, Duchess potato, potato cakes, 
potato en surprise, spinach, hot slaw. 

LESSON 18. Sterilized milk, yogurt, scalloped summer 
squash, stuffed bell peppers, blanc mange, strawberry flum- 
mery. 

LESSON 19. String beans, asparagus hollandaise, scalloped 
tomato, New England dinner, floating island. 

LESSON 20. Cream of lettuce, macaroni with olives, scal- 
loped beets, baked parsnips, prune pudding. 



30 FOOD AND COOKERY 

PREPARATION OF FOODS 

The manner of preparing our food has much to do with our 
usefulness in this life, and with the building of our charac- 
ters. The health of the family may be safeguarded by a 
careful well-ordered diet, and this subject should appeal to 
every thinking mother. As a science, cooking is one of the 
most essential in practical life, and more than this, it is one 
of the fine arts. Our aim should not be simply to arrange 
some concoction to appeal to a perverted appetite, without 
any consideration of its digestive qualities. Our cooks need 
education in making foods that nourish. Imperfect knowl- 
edge of cooking leads to diseases of every kind; and both 
children and adults suffer as a consequence. 

The object sought in cooking is twofold: First, to render 
the food more digestible; second, to develop its flavors, mak- 
ing it more palatable and inviting. No indifference should be 
manifested in the preparation of food. If the food eaten is 
not relished, the body will not be so well nourished. Food 
should be prepared in such a manner that it will be appetiz- 
ing as well as nourishing. 

In order to attain to this high ideal of cookery, true recog- 
nition must be given to two fundamental principles of suc- 
cessful cookery, which are simplicity and appetizing serving: 
First, aim to preserve or develop the natural flavors of the 
food under hand (do not cover them up) ; secondly, aim to 
satisfy the sense of sight and the sense of smell, as they have 
a direct bearing upon the digestion. Foods that are pleasing 
to the sense of sight and to the sense of smell, stimulate a 
liberal flow of digestive juices, while disagreeable sights and 
odors hinder the same. 

A glance at Plate I will show the foods which contain the 
highest per cent of nutritive value. Vegetables contain a 
small amount of nutriment. They are valuable, however, 
for their flavors and for the large quantity of organic fluid 
and mineral matter which they contain. Combined with 



FOOD AND COOKERY 31 

grains and nuts, they furnish the needed bulk to the food. 
The grains are a highly nutritious food, and with nuts and 
fruit, make a perfect and ideal diet. 

ESSENTIALS TO SUCCESS 

The prerequisite to success in this work is similar to that 
in any other kind of work viz., "Plan, then work your 
plan." Take the preparation of the first recipe given for 
whole-wheat puffs, for an example. 

The first step to be taken is to see that the fire is built in 
time, so the oven will be at the proper temperature when the 
batter is ready. Use only heavy iron gem-pans, which should 
be put in the oven to heat while the batter is in preparation. 
Have all the ingredients measured and the needed utensils 
all at hand, before starting to combine the articles for bread. 
This is very essential in all baking; especially in making 
aerated breads, cakes, etc. 

Another point that needs to be emphasized is the need of 
accurate measurements. There are some simple things which 
an experienced cook can make without taking the trouble to 
measure, but how of ten we hear the remark made of "good 
luck" or "bad luck" with a recipe. Now, there is no such 
thing as "luck," for the simple reason that every effect has 
its cause, and this is as true in cooking as in other kinds of 
work. If we have a good recipe and follow it exactly, using 
exact measurements, there is no reason why we should not 
get the same results each time. 

The ordinary kitchen cup, holding one-half pint, with 
divisions indicating the half, third and fourth parts of a cup- 
ful, is generally taken as the standard. Unless otherwise 
stated, a cup, tablespoon or teaspoon of liquid or dry mater- 
ials means a measure that is ' 'level full." In dry measure 
this is best accomplished by filling the measure full and run- 
ning the blade of a knife over the top with the edge outward 
to make it level. Care should be taken not to pack the 
ingredients: for this reason, weighing is always considered 
the safest, although not always as convenient as measuring. 



32 FOOD AND COOKERY 

It might be well to state here that there are many measur- 
ing cups on the market, sold as one-half-pint cups, that hold 
quite a little more than that amount. Care should be exer- 
cised in getting a cup measure which holds one-forth of a 
quart. If a larger one is used, allowance must be made. 

As a guide in measuring, the following table will be help- 
ful, and may be followed with good results: 

3 teaspoons - equal 1 tablespoon. 
2 tablespoons of sugar or liquid equal 1 ounce. 

16 tablespoons - equal 1 cup. 

4 cups - equal 1 quart. 
4 cups flour - - equal 1 pound. 
2 cups sugar and most liquids equal 1 pound. 

10 eggs - equal 1 pint. 

9 whites - - equal 1 cup. 

12 yolks (large) - equal 1 cup. 

FREE FATS 

The question of the use of "free fats" in cooking should 
receive the most careful attention. Foods that are deficient 
in fat usually require the addition of some kind of fat to 
make them palatable, but there is a great difference between 
supplying this lack by a moderate and sensible use of the 
same, and that of having the food "soaked in grease." The 
following instruction on the use of free fats in cooking, by a 
physician of long practical experience, gives some good 
reasons why rich, greasy and fried foods should be avoided, 
and their place supplied by dishes, the preparation of which 
has been governed by temperance, even in the use of nature's 
good things: 

"Fats are divided into two forms, free fats and emulsified 
fats. Examples of free fat are butter and oils, both animal 
and vegetable. Examples of emulsified fats are found in 
nearly all vegetables, especially in nuts and olives, and in 
milk and cream. 

"Emulsified fats are in proper form to take into the body 
as food, while free fats have to be emulsified in the alimen- 
tary canal in order to be assimilated. The less free fat, 



FOOD AND COOKERY 33 

therefore, that is taken in food, the better for the digestive 
organs. Free fats not only require emulsifying in the intes- 
tines, but they prevent the action of the digestive juices 
upon the other food elements, such as starch and albumen, 
and so hinder the digestive processes. This is especially true 
of fried foods, where each part of the food is surrounded by 
a layer of fat, thus keeping the digestive juices from acting 
on the other food elements." 

Whenever oil is called for in a recipe, unless otherwise 
stated, the refined cottonseed oil, crisco or kaola is generally 
used. 

The accompanying recipe for "vegetable butter" is now 
being used for cooking, and also for table use. The preva- 
lence of tuberculosis in dairy herds from which the public milk 
supply is derived, has encouraged many to try an article 
which is more free from the germs of disease. 

This fat being in a semi-emulsified form, renders it easily 
digested when eaten cold. Evidence of its emulsion is shown 
in the fact that the butter dish after using may be rinsed 
out in cold water. 

This butter does not return again to its original consistency 
in cooking as one would suppose; that is, it does not separ- 
ate if kept covered, unless superheated. If kept covered, it 
does not "melt" in hot weather, and is less greasy in cooked 
food than dairy butter, and when mixed with a food that is 
done, as for instance, if added to a soup that is done, it should 
be whipped up with some of the hot liquid, otherwise it will 
float on top in one piece. 

In making a roux for soup or for cream sauce, or choux 
paste for patties and croquettes, the vegetable - butter can 
be used in the same manner and in the same proportion 
as dairy butter. The recipes in this book have been so 
arranged that whenever butter is called for, either vegetable 
or dairy butter can be used as desired. Nothing but the 
best cottonseed oil obtainable should be used. 



34 FOOD AND COOKERY 

MISCELLANEOUS RECIPES 
1. Vegetable Butter 

1 egff. 1 quart bottle salad oil (refined cottonseed oil). 

1 teaspoon lemon juice. 2 teaspoons salt (level). 

Break the egg into a round-bottomed bowl and beat fairly 
well with Dover egg-beater; then pour in the oil gradually, 
beating meanwhile, adding the oil no faster than it can be 
taken up by the egg while beating. When half of the oil 
has been used, add the salt and lemon juice, then add the 
balance of the oil in like manner. Finish by beating thor- 
oughly, then put into a glass jar or bowl with cover. 

By keeping the butter covered when not using, it will keep 
sweet and not separate for ten days or more. Do not put in 
ice box; for after it has been chilled and then gets warm, it 
may separate. The only precaution is to exclude the air, 
then it will keep in hot weather on the pantry shelf. When 
eggs are not too high priced, an extra yolk added to the 
same amount will thin it a very little, and will add much to 
the color and flavor of the butter. The above contains about 
three and one-half cups of oil. A few drops of dandelion 
butter coloring, a pure vegetable extract, will make this 
butter look just like dairy butter, except it will not be so 
firm. 

2. Yogurt 

Yogurt tablets contain the bacillus Bulgaricus and the 
newly discovered germ, gluco-bacteria, which work together 
in combating disease-producing germs in the colon. These 
beneficent germs grow actively in milk at the temperature of 
the body, but grow much more rapidly at a temperature of 
about 115 degrees. 

In making buttermilk with these acid-forming ferments, it 
is necessary first of all to kill the other germs which are 
always found in milk. This is why it is necessary to sterilize 
the milk before making yogurt. Then again, yogurt tablets 
contain the active ferment in a latent form; thus it takes a 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 35 

few hours for them to develop actively. For rapid growth, 
it is necessary that the temperature of the milk should be 
maintained at about 115 degrees. At a lower temperature 
the bacillus Bulgaricus grows very slowly, and when below 
98 degrees it ceases to grow. 

Many fail in the attempt to make yogurt buttermilk 
because of their ignorance of the fact that this milk ferment 
requires a much higher temperature for growth than do the 
ordinary milk-souring ferments. Success in making good 
yogurt depends on closely observing the above principles, 
and if these precautions are heeded in the recipe following, 
the results will be very satisfactory: 

Starter: Heat one pint of milk to boiling point, then set 
into a pan of cold water to cool until it registers 115 degrees. 
Dissolve four yogurt tablets in a little cold milk, and add to 
the warm milk and mix well; then wrap well over top, and 
set in a warm place near a pail of hot water, or on top of 
same for from four to six hours, the object being not to let 
the temperature fall lower than 105 degrees and never below 
98 degrees. As soon as it gets thick, set it in a cold place, 
and in tw r enty-four hours or more you have your starter. It 
is of no account unless it has thickened. This starter will 
keep for days, but it is not good to drink, and it is not neces- 
sary to keep this starter after the first yogurt is made. 

Yogurt: Heat one quart of milk to boiling point, let cool 
to 115 degrees, same as above, then add three teaspoons of 
the yogurt starter. Set away in a warm place well covered 
as above for about six hours, until it has thickened. Then 
set in a cold place. When cold, beat it with an egg whip 
until smooth, and it is ready to drink. This should keep 
sweet for two or three days. The next time it is made, use 
this yogurt for starter, that is, three teaspoons yogurt to the 
quart of milk. 

3. Sterilized Milk 

Milk should not be boiled. Procure a thermometer at a 
hardware store and heat the milk in a double boiler until the 



36 FOOD AND COOKERY 

thermometer registers 160 degrees, and not over 180 degrees. 
Keep the milk at that temperature for thirty minutes; then 
remove the inner part of the double boiler and set into a pan 
of cold water to cool. In this way the milk is not chemically 
changed, as in boiling, and there is less danger of contract- 
ing disease than when used fresh. 

4. Table Butter 

Another good substitute for dairy butter is found 1 by the 
use of the following: 

2 cups kaola (cocoanut butter), or crisco. 3 teaspoons salt (level). 
3 tablespoons carrot juice. 

Grate one medium sized carrot after being scraped, put 
into cloth and express the juice. Mix the ingredients with 
heavy spoon, same as dairy butter; and put in ice box until 
it becomes firm. 

BREAD 

Bread is the most important article of diet, and deserves 
more attention than it receives. Considering the conveni- 
ences which exist everywhere and the wide-spread knowl- 
edge of breadmaking, it seems unnecessary and wrong to 
find poor bread on the table. Home-made bread requires 
care and attention; and then you have the real staff of life. 

Breads are divided into two classes: 1. Unfermented 
made light by the introduction of air into the dough or 
batter; 2. Fermented made light by a ferment, yeast be- 
ing usually employed. Space will not permit us to speak of 
the ill effects following the use of bicarbonate of soda and 
baking-powders in breadmaking; suffice it to say that they 
are harmful and unnecessary. "Soda causes inflammation 
of the stomach, and often poisons the entire system." Air 
may be incorporated into a batter by beating. The use of 
eggs will aid in the process; because the white of egg, on 
account of its viscous nature, readily catches air and helps 
convey it into the batter. The following recipe for whole- 
wheat puffs will help to illustrate these principles: 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 37 

UNFERMENTED BATTER BREADS 

5. Whole-wheat Puffs 

\Vz cups pastry flour, measured after being sifted once. 

V2 cup whole-wheat flour. 1V cups milk. 1 teaspoon salt. 

3 eggs, separated. 

Put the white flour and salt into mixing bowl, add the 
whole-wheat flour unsifted. Separate the eggs, add the 
milk and yolks to the flour, and stir until smooth with a wire 
batter whip. Beat the whites stiff, pour the batter gradu- 
ally into the beaten whites, folding it in by running a batter 
whip from the edge or side of the bowl down through the 
center and lifting it up so the batter will drop off into the 
bowl; repeat until it is thoroughly mixed, but do not stir. 
Remove the irons from the oven and set them on the edge of 
the stove; rub them with an oiled cloth or brush to prevent 
sticking. Pour the batter from a pitcher into the molds, 
filling them just barely full. Bake in a moderately hot oven 
twenty to thirty minutes. Two dozen puffs. 

A few dried currants or seedless raisins, washed and dried 
in a towel, may be sprinkled into each mold just before put- 
ting them into the oven, if desired. 

6. Corn Bread 

1 cup cornmeal, 2 tablespoons flour. 1 tablespoon sugar. 

1 teaspoon salt. 1 tablespoon crisco. 

1 cup boiling water. 2 eggs. 

Sift all the dry materials together into mixing bowl; 
sprinkle the crisco over meal; then pour the cup of boiling 
water in a slow stream onto the meal, stirring with a spoon 
as the water is being poured in. If these directions are 
followed, the meal will be scalded just enough to take up 
the cup of water, and will not be soft, neither sticky. If 
too thick, a tablespoon of cold water may be added. It 
should be so thick that it will pile lightly when dropped 
from a spoon. 

Beat the eggs separately, fold the yolks into the stiffly 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



38 FOOD AND COOKERY 

beaten whites, pour the cornmeal batter into the eggs, fold- 
ing it in with a batter whip, and with a large spoon remove 
from the bottom or sides any cornmeal adhering to it. Mix 
it lightly, yet thoroughly, and pour it into an oiled baking- 
pan, having the batter about one or one and one-half inches 
deep. Bake in a moderately hot oven for about twenty 
minutes or more. 

7. Hoe Cake 

1 cup cornmeal. 2 tablespoons flour. 1 tablespoon sugar. 

1 teaspoon salt. 1 cup milk. 2 eggs, separated. 

Sift all the dry materials together into mixing bowl. Heat 
the milk in a sauce-pan, and when boiling hot, pour in a 
slow stream over the meal, stirring as it is being poured in, 
until the right thickness is reached (as it usually requires a 
scant cup of milk to make a smooth thick batter) , so it will 
pile nicely when dropped from spoon. If the batter is too 
thin, the cakes will spread when put on baking sheet, and 
will burn easily. 

Beat the eggs separately, fold the yolks into the stiffly 
beaten whites, then pour on the scalded meal, folding it into 
the eggs with a batter whip, then from the side of a large 
spoon drop it onto an oiled baking sheet in oblong shapes and 
bake on the top grate in a hot oven until a nice brown. 

By using one-fourth cup of cream, or its equivalent one 
tablespoon of oil or butter, only one egg need be used. 

8. Hot Cakes 

% cup coarse zwieback crumbs. 3 tablespoons flour. 

V4 teaspoon salt. 1 cup warm milk. 2 eggs. 

Heat the milk to about 115 degrees. Mix all the dry 
ingredients well, and pour the milk over them, and let stand 
ten minutes. Separate the eggs; beat the yolks, and stir 
them into the crumb mixture. Beat the whites stiff; fold 
the crumb mixture into the stiffly beaten whites, and bake 
on an oiled soapstone griddle. 

9. Corn Cakes 

Take the mixture for hoe cake, and bake the same as the 
above recipe. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 39 

UNFERMENTED DOUGH BREADS 

The earliest forms of bread were "unleavened breads." 
This term has been applied to hard breads, such as the 
"passover cakes" of the Israelites, and other breads in the 
form of thin cakes, sticks, etc. These hard breads are 
without doubt the most wholesome, because they encourage 
thorough mastication; and being free from any chemical or 
ferment, they are very easily digested in the stomach. 

By dropping the following sticks or rolls into boiling 
water, and let them remain a few minutes until they come 
to the surface, then skim them out and bake as usual, it 
greatly improves their flavor. It also covers the entire sur- 
face with a glaze which gives them a very attractive appear- 
ance. 

10. Cream Rolls 

2 cups pastry flour. Va cup rich cream. 

Y2 teaspoon salt. V cup water. 

Sift the flour before measuring. Put the flour and salt 
into sifter and sift again into mixing bowl. Add the water 
to the cream and mix well; then pour the wetting onto the 
flour in a slow stream, stirring the flour quickly so as to get 
the moisture evenly blended. Work it into a dough for a 
few minutes on a slightly floured board. Roll out to about 
one-third inch in thickness, and cut into long strips about 
one-third inch wide. Roll them on a board and cut them 
into two and one-half- to three-inch lengths. Lay them in 
a baking-pan, leaving a little space between them, and bake 
in a medium oven until well done and a light brown. 

11. Whole-wheat Sticks 

1 cup sifted pastry flour. Vz cup whole-wheat flour. 

2 teaspoons sugar. Vz teaspoon salt. 

\Vz tablespoons oil. Vs cup cold water. 

Put the flour, sugar and salt into bowl, add the oil; rub the 
flour between the hands to distribute the oil evenly; then add 
the water and mix as for cream rolls; knead on a board for 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



40 FOOD AND COOKERY 

a minute and roll out into one-third inch in thickness. Cut 
it with a dull knife into long strips about one-third inch 
wide, then cut crosswise into sticks about three inches in 
length. Bake in a medium oven until well done and a light 
brown color. 

12. Fruit Crisps 

1% cups sifted pastry flour. 3 tablespoons sugar. 

^2 teaspoon salt. 2M> tablespoons oil. H cup water. 

-.-, cup ground sultana raisins or figs. 

Sift the flour, sugar and salt into a mixing bowl; add the 
oil, and rub it well into the flour; add the water, and mix as 
for whole-wheat sticks. Roll it out into a long thin sheet 
as for pie-crust. Have the raisins or figs previously washed 
and dried in a clean towel; then put through a fine mill, lay 
on a well-floured board, and roll out in a thin sheet so as to 
cover half of the dough; recover with the other half, and roll 
out quite thin, so it will be pressed well together. Cut it 
into squares, crescents or diamond shapes, prick them through 
with a fork, and bake in a very quick oven. Fruit sugars 
burn at a low degree of heat, so the crisps should bake only 
until the crust is baked. If the fruit is allowed to cook, it 
will harden. 

13. Date Rolls 

Make pastry from above recipe. Roll out to one-eighth 
inch thickness, cut in strips two and one-half inches wide, 
moisten back edge of strip of pastry, place stoned dates end 
to end in middle of strip, fold up front edge of pastry, then 
roll over until the back edge meets the front, and cut in 
three-inch lengths. Bake in moderate oven until light brown. 

14. Cocoanut Crisps 

1 cup desiccated cocoanut. 1 cup flour. 

1 tablespoon sugar. a little water. 

Roll and sift the cocoanut before measuring, put all 
ingredients together, add water a little at a time, to make 
very stiff dough. Roll with as little flour as possible until 
very thin, cut in desired shapes, and bake in quick oven. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 41 

15. Walnut Sticks 

\V-2 cups sifted pastry flour. Ys cup whole-wheat flour. 

% cup chopped walnut meats. 1 tablespoon sugar. 

iVz tablespoons oil. Yz teaspoon salt. % cup water. 

Sift the flour, sugar and salt into a mixing bowl, add the 
oil and the nut meats, mix as for whole-wheat sticks, and 
bake in a medium oven until they are about crisp and a very 
light brown color. 

FERMENTED BREADS 

Weight for weight, bread must be considered one of the 
most nutritious of foods. The fact that more than three- 
fifths of it consists of solid nutriment and less than two-fifths 
of water, gives it a special place in the list of foods, and 
there is no animal food and but few cooked vegetable foods 
that can be compared with it. 

In the study of the chemical composition of bread, we find 
that two-thirds of the volume of a good loaf of bread is made 
up of gas, and of the solid part, less than forty per cent 
consists of water. Of the chemical constituents necessary 
for proper nutrition, bread yields a large proportion of 
carbohydrates, a liberal amount of proteid and mineral matter, 
and a small amount of fat, making it one of the most 
nutritious and well-balanced articles of diet. 

"The common use of superfine white flour in breadmaking 
is neither healthful nor economical." While the white-flour 
products have a greater total nutritive value, they are really 
an impoverished food; for in rejecting the germ and the bran, 
the miller discards some of the most useful constituents of 
wheat. With the germ, proteid and fat are lost. And the 
bran being impregnated with mineral matter, when separated 
from the wheat, leaves the bread void of these substances 
which are so necessary for the building of bone, brain and 
nerves. To the natural taste, there is something lacking, 
something not satisfying, in the white bread; but which is 
found in that made from the whole grain. This leaves a 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS ) 



42 FOOD AND COOKERY 

craving which many attempt to satisfy with rich pastries, 
meat, spices and condiments. Fine-flour bread is also a 
frequent cause of constipation and other unhealthy conditions. 

In order to make good bread, it is necessary to have 
good flour. The strength of a flour is determined by the 
quantity of gluten it contains. Gluten is the chief form of 
the proteid of wheat. Its elastic qualities, when mixed with 
water and acted upon by yeast, allow the gas formed to 
expand without danger of escape. The best flour generally 
proves to be the most economical, for while it costs more 
than the inferior grades,, it is in reality cheaper, because a 
given quantity of good flour makes more and better bread 
than the same quantity of poor flour. The best bread flour 
is of a cream white color, and when a handful is taken and 
squeezed, it should not retain the imprint of the fingers, but 
should fall like dry sand. Ordinary pastry flour, when 
handled in this way, will retain its shape in the hand, remain- 
ing in one lump. 

Quick-rising bread, that is, bread which is brought out in 
about six or seven hours, requires more yeast than bread 
which is allowed to rise over night, but is generally more 
satisfactory; for the more times bread is allowed to rise, the 
lighter and finer grained it will be; but some of the wheat 
flavor will be destroyed. This is the reason that ordinary 
baker's bread is always lacking in that sweet, nutty wheat 
flavor, which so characterizes home-made bread, and which 
makes it so satisfying. The idea, therefore, to be kept 
before us in breadmaking is to produce an' article rich in 
nutritive elements, toothsome and easily digested. 

Fermented bread is usually made by mixing to a dough, 
flour, water, salt and yeast, a small amount of sugar being 
added to hasten fermentation. The dough is then kneaded 
until it is elastic to the touch and does not stick to the board, 
the object being to incorporate air and to distribute the yeast 
uniformly. It is then covered and allowed to rise until it 
doubles its bulk and does not respond to the touch, or when 



FOOD AND COOKERY 43 

tapped sharply with the fingers, it gradually but stubbornly 
begins to sink down. 

At this stage, the bread is proofed, which is a very impor- 
tant consideration in order to have light, nice bread; and will 
require all the way from three to three and one-half hours, 
and it is best accomplished at a temperature ranging from 
75 to 85 degrees. It is then pressed down in the center, and 
worked together a little, turned over in the bowl, and allowed 
to rise again until about half its former bulk. This will take 
about three-quarters of an hour or more. It is then turned 
out on a lightly floured board, and kneaded a few minutes, to 
break the air bubbles and to distribute evenly the gas formed. 
Then it is molded into loaves, put into pans, and allowed to 
rise until it doubles its bulk, when it is ready for baking. 

Bread should never be allowed to rise until it begins to 
fall of itself. At this stage it has risen too much, and 
borders on sourness. There are three stages of fermentation; 
namely, alcoholic, acetous and putrefactive. Bread should 
be baked during the alcoholie stage. If fermentation is 
allowed to go on after the yeast has done its work, bacterial 
action begins which results in sour bread. 

It is very important to know when the bread is sufficiently 
light after it has been placed in the pans. It should never 
be allowed to rise to its limit before it is put into the oven; 
but should continue to rise for the first ten to twelve minutes 
after it has been put into the oven. It is better to bake the 
bread a little too soon, than to allow it to rise too much. If 
it rises too much, it will be coarse grained and tasteless. If 
the bread should in any way get too light in the pans, it may 
be molded over and allowed to rise again. 

To test the lightness of the dough in the pans, press the 
loaf gently with the finger, and if it responds quickly to the 
touch, it may be allowed to rise more. If it responds slowly, 
it should be put into the oven immediately. 

Whole-wheat or graham bread must not be allowed to go 
quite so far in the process of fermentation as white bread. 



44 FOOD AND COOKERY 

Because of the bulkiness of the whole grain, the gas escapes 
more easily than from that made with a strong gluten flour. 
Graham and whole-wheat bread should be watched closely 
during the different stages of development, as they rise and 
get light in less time than white bread. Where whole-wheat 
flour is made from good hard wheat, that is, wheat which is 
grown where the summers are short and not too hot, the 
best bread is made from the whole grain, using no white 
flour, or very little. The dough is a little harder to handle, 
but you have the sweet wheat flavor. The mineral substances 
contained in wheat, which are so essential to health, are then 
retained in the' bread, adding much to its flavor. 

The western wheat, also that grown farther south, is a 
soft wheat and does not of itself make good bread, but must 
be combined with a strong gluten flour. It is very often that 
graham or whole-wheat flour is made from this kind of 
wheat; then it can only be used in breadmaking in the pro- 
portion of one part graham or whole-wheat to two parts 
strong white-bread flour, or about these proportions. 

Bread is also made by setting a sponge at the beginning, 
making a batter of the water, yeast and flour, and letting it 
rise until the batter gets charged with the yeast, then adding 
any other ingredients, as fruit and shortening for fruit bread, 
the shortening for buns, or the cracked grain for coarse 
bread; and then working it all into a dough. Ordinary white 
bread, whole-wheat and graham, are often made by the same 
process. A sponge is sufficiently light when it appears 
frothy and is full of bubbles. The time required will vary 
with the quantity and quality of yeast used, and the tem- 
perature of the room where it is set to rise. 

As a general rule, with the best quality of bread flour, 
three measures of flour to one of water are required to make 
a dough of the proper consistency. For whole-wheat or 
graham bread, a little less flour is used to the same amount 
of liquid. Buns and fruit bread which must be of a softer 
dough, require still less flour, as may be seen later. 



FOOD AND COOKERY 45 

The most convenient yeast is that sold as compressed yeast. 
It should be used only when fresh, which may be determined 
by its light color and absence of dark streaks. When com- 
pressed yeast is not obtainable, very good bread is made 
from dried yeast, as in the following recipe: 

1 cake dried yeast. 2 cups potato water. 

% cup sugar. 

Drain the water from mashed potatoes at noon; and when 
it is cooled to about 100 degrees, add the sugar and yeast 
cake broken up; put in glass jar and set in a warm, place 
until next morning. Liquid should measure two cups. 

16. "Mother's Bread" 

Add one quart of warm water to the above yeast. The 
water should be so warm that after the yeast is added, the 
liquid has a temperature of about 85 degrees. Beat in six 
cups best bread flour, and let rise until light (about two 
hours) ; then add two tablespoons crisco or vegetable oil, 
two and one-half tablespoons salt, six cups graham flour, 
and about five and one-half more cups of white flour, or 
enough to make a dough that will knead well and not stick 
to the board. Knead ten minutes and put in an oiled pan to 
rise (which should take about three hours) . When light and 
about double its bulk, knock it down and work it well 
together; let rise again until about half its original bulk, 
then work together well, divide into loaves, and put in pans 
for baking. Read directions carefully for kneading, proof- 
ing and baking, as given in following recipe for white bread. 
In cold weather the flour should be warmed. 

17. Wheat Bread 

6 cups best bread flour. 1 pint water. 

Vs ounce compressed yeast. 1 tablespoon sugar. 
1 tablespoon oil. 1 tablespoon salt. 

Sift the flour into a mixing bowl and make a hollow in the 
middle; dissolve the yeast in the warm water, add the salt, 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



46 FOOD AND COOKERY 

sugar and oil, and pour into the flour. Take out from the 
side a good handful of flour to be used on the board, draw in 
the flour with a large spoon and make it into a dough, turn 
out on a floured board. Rub off all the particles of dough 
sticking to the sides and bottom of the dish, and knead until 
it is elastic to the touch and does not stick to the board, using 
as little flour as possible to keep the bread from sticking to 
the board. By keeping the bread in motion continuously, 
very little flour will be needed. The kneading of white bread 
will take about twenty minutes or more. Oil the bowl and 
drop bread in, turn it over in the bowl so it leaves the top 
oiled, which will help to keep a crust from drying on. Cover 
well and let it rise until it doubles its bulk and does riot 
respond to the touch, using the test given above. This will 
take about three hours or more, then knock it down in the 
center and work it together, turn it over in the bowl, and 
let it rise until it is about one-half more than its former 
bulk, then turn it out on a slightly floured board and work 
it together for a few minutes. Divide it into three pieces, 
knead each loaf into a hard ball, flatten down and roll the 
dough up into a hard roll, and drop it into an oiled bread tin. 
In molding the bread into loaves, it is very important that 
each loaf be well worked together. If the bread is put into 
pans in soft loaves, that is, soft because they were not 
worked enough, the bread will rise flat on top instead of 
rounded, and will be apt to fall when put into the oven. 
After being put into pans, brush over the top of each loaf 
with oil to keep a crust from drying on. 

Bread should be baked in a quick oven to begin with. The 
oven should not be so hot as to burn the outside of the loaf 
before the inside is cooked, but should be of such a tem- 
perature that the bread may rise for the first ten minutes 
or more, and then have sufficient crust to hold it up, when 
the fire should be closed up to hold a steady heat until the 
bread is done. For the small loaves, forty to forty-five 
minutes is generally sufficient; for the larger ones or those 
of ordinary size, one hour to an hour and a quarter. A well- 



FOOD AND COOKERY 47 

baked loaf may be lifted from the pan and placed upon the 
palm of the hand without burning it. This should always be 
the case when bread is well-baked and the moisture evap- 
orated. When done, remove from the pans and lay on the 
side on a wire rack to cool. If brushed over the top with 
warm water just after taking out of the oven, the crust of 
the bread will keep softer and it will give a nice color. 

18. Whole- wheat Bread 

3% cups white bread flour. 2 cups whole-wheat flour. 

1 pint water. M> ounce yeast. 1 tablespoon sugar. 

1 tablespoon oil. 1 tablespoon salt. 

Mix the dough the same as for white bread, only that it is 
not to be kneaded so long; work it enough to mix well, 
kneading it lightly, and put it into an oiled dish; cover, and 
finish the same as for white bread, only it needs a little 
closer watching, and must not be quite so light in the pans 
as white bread. The whole-wheat and graham flour used in 
these recipes are made from the western wheat mixed with 
a strong gluten white flour. 

19. Graham Bread 

Same as whole-wheat bread, except that graham flour is 
used instead of whole-wheat. 

20. Fruit Bread, Rolls, Buns 

5 cups bread flour. 1% cups water. '/2 ounce yeast. 

Vs cup sugar. V* cup oil. 1 tablespoon salt. 

2 cups sultana raisins. 2 eggs. 

The eggs may be omitted if desired. Sift the flour, salt 
and sugar into a bowl, dissolve the yeast in the warm water 
(about 105 degrees) , add the beaten eggs, and pour it on one 
side of the flour in the bowl. Stir in enough flour to make a 
batter that will drop from a spoon, quite thick; cover, and 
let it rise until very light and full of bubbles (about one and 
a half to two hours) . Then add the oil and beat it into the 
sponge until no oil is visible, care being taken not to get the 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



48 FOOD AND COOKERY 

dry flour mixed with oil, for "yeast does not readily absorb 
greased flour." When the oil is worked into the sponge, 
add the raisins, previously scalded and warm. Draw in the 
flour and work it into a dough. Turn out on a well-floured 
board, and dust with flour to keep it from sticking to the 
hands; fold it over and work it together until well mixed 
about ten minutes or more, then cover and let it rise to full 
proof as for white bread, using same test for lightness. 
Then knock it down and work it well together, and let it rise 
again until it is about two-thirds its former bulk, then it is 
ready to be molded and put into pans. Finish the same as 
for white bread. 

The same dough may be made into buns or rolls, and if a 
finer grain is desired than this, the dough may be pounded 
back the second time, letting it rest a half hour before 
making it into buns. This dough must always be a soft 
dough. 

21. Graham Buns 

3 cups bread flour. iVfc cups graham flour. 

1% cups water. Vz ounce yeast. 

V2 cup oil. 2 teaspoons salt. 

Sift the white flour, salt and sugar into a mixing bowl, 
dissolve the yeast in the warm water, pour on one side of 
the white flour, and make a sponge as for fruit bread. 
When light and full of bubbles, add the oil and mix into the 
sponge by beating with a large spoon; add the graham flour, 
and mix all into a dough. 

Have the board well floured to begin with, as this must be 
a very soft dough. Turn out the dough, sprinkle it over 
with a very little flour to keep it from sticking to the hands. 
Pat it down with the hands, fold it over and work it 
together until it is well mixed, using just enough flour to 
keep it from sticking to the board. Return the dough to the 
bowl, then cover and let it rise until it is light, using the 
same test as for whole-wheat bread; then knock it down in 
the center, turn it over in the bowl, and let it rise until 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 49 

about one-third more than its former bulk, or for about 
twenty minutes. Then turn out on a floured board, work 
together very lightly, mold and roll out into buns about one 
ounce in weight each, lay quite close together in an oiled 
pan, and let them rise until they respond very weakly to 
the pressure of the finger, and bake in a quick oven. 

22. Bran Biscuit 

6 cups bread flour. 1% cups graham flour. 2V-2 cups bran. 

1% cups water. % cup scalded cream. 

Vs cup melted crisco or butter. 1 egg. % cup sugar 

M> ounce compressed yeast. 1% tablespoons salt. 

Dissolve the yeast in the warm water, add three cups 
white bread flour and one and one-half cups graham, and 
make a medium soft dough; let rise until, when tapped with 
fingers, it begins to sink down lightly (about one and one- 
half hours). Work it down well, cover, and let it rise again 
until about half again its original bulk, then add the warm 
cream, shortening, sugar, beaten eggs and salt. Work all 
into the dough until well blended, then add the remaining 
white flour and bran; mix thoroughly into a stiff dough, 
cover, and let rise for about an hour or more, using the 
above test for lightness; then work together, lay on board 
and roll out to a scant half-inch thickness. Cut with biscuit- 
cutter and lay in baking-pan, leaving a little space between 
each; let rise until nearly double its bulk, then bake in a 
good oven. 

23. Parker House Rolls with Milk 

2 cups scalded milk. % cup crisco. Vs cup sugar. 

3 teaspoons salt. 2 eggs. 5V6 cups best flour. 

Y2 ounce compressed yeast dissolved in Vi cup warm water. 

Cool the milk to about 105 degrees, add the dissolved yeast 
and beaten eggs, and beat in three cups of flour, making a 
smooth batter by beating for a few minutes. Cover, and let 
stand in a warm place until it is light and frothy, which will 
require about two hours. Then add the crisco, sugar and 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 
4 



50 FOOD AND COOKERY 

salt, and beat in thoroughly; add the balance of flour, and 
mix well. Turn out on floured board, fold it over and over 
until it is well mixed, then let rise same as for fruit bread. 
When light, divide the dough into one and one-half-ounce 
pieces. Then divide each piece into two, rolling them into 
small round buns and lay on floured board. When they are 
risen to nearly half again their original bulk, have a small 
roller about the size of a broom stick in circumference, and 
make a crease in the center of each, oil one half, fold the 
other half over it, and press together on the side where the 
crease has been made. Lay in oiled baking-pan, let rise 
until very light, then bake in a quick oven. 

24. Cut Zwieback 

Cut bread in slices about three-fourths of an inch thick, 
put in shallow baking-pan in single layers, and put in a very 
slow oven or a warming oven for three hours or more, until 
thoroughly dried. Then put into a moderate oven, and allow 
it to brown to a golden color through entire thickness. 
Bakers' bread makes very good zwieback. 

25. Pulled Zwieback 

Take fresh bread, break carefully, pulling into pieces 
instead of using pressure. The pieces should be about the 
size of a medium apple. Proceed to dry and bake same as 
for cut zwieback. 

SOUPS 

Soups are usually divided into two classes: 

1. Broths or thin soups, to which may be added cooked 
grains or vegetables cut in various shapes and sizes for 
garniture, and to give variety and flavor. While these thin 
soups are lacking in the nutriment to be found in those made 
of more solid foods, they are valuable, for the stimulating 
effect they have on the gastric juice, and when taken at the 
beginning of the meal and in small quantities, they aid in the 
digestion of the more solid foods. 

2. Those which usually have as their basis cooked vege- 



FOOD AND COOKERY 51 

tables, grains or legumes, forced through a strainer and 
diluted with the liquid in which they were cooked, or with 
milk or cream, or both. Like all other foods, soups require 
the action of the saliva for digestion, and when eaten slowly 
with some dry food, as sticks or croutons, are both appe- 
tizing and nourishing. 

26. Cream of Tomato Soup A 

1 cup tomato pulp. % cup cream. 

1 tablespoon flour. salt to taste. 

Heat the cream in a double boiler. Bring the tomato to 
a boil in another sauce-pan, thicken each slightly with flour 
braided smooth in cold water; then set on the edge of the 
stove and pour the tomato into the prepared cream, season 
to taste, strain again through a fine strainer, and serve. 
By thickening the cream and tomato slightly before mixing, 
the curdling, which is such a frequent cause of disappoint- 
ment in making this soup, is largely avoided. Canned cream 
may be added to the tomato, if desired, in the place of 
fresh cream, adding it unheated to the prepared tomato. 

27. Cream of Tomato Soup B 

1 cup tomato pulp. 1 scant tablespoon flour. 

1 cup milk. 1 tablespoon vegetable or dairy butter. 

salt to taste. 

Heat the tomato to boiling point, as in the above recipe, 
thicken slightly as directed in same, to prevent the tomato 
from curdling the milk. Heat the milk separately; put the 
butter and flour in a sauce-pan on stove, and stir for a 
minute, add a little of the milk and stir smooth; add balance 
of the milk, boil up; pour the tomato gradually into the 
prepared cream, stirring briskly; salt to taste, strain through 
fine strainer, and serve. 

28. Cream of Corn Soup 

Vz cup corn pulp. 1% cups milk. 

% cup rich cream. 2 teaspoons flour. 

Grind the corn through a fine mill, put into a double 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



52 FOOD AND COOKERY 

boiler with the milk, and heat to boiling point; braid the 
flour smooth in cold milk or water, stir into the corn, and 
let it cook twenty minutes; mash through a strainer and 
finish with the cream; add salt to taste, and serve. 

29. Cream of Green Peas Soup 

V2 can green peas. % cup water. 

1 cup milk. 11> cup rich cream. 

Add the water to the peas, and heat it to the boiling point, 
then mash them through a colander; heat the milk and cream 
in a double boiler. Force the peas through a colander, add 
the hot milk and cream, season, and strain through a fine 
strainer. Fresh peas are far the best for this soup when in 
season. 

30. Family Potato Soup 

\Vz cups thinly sliced raw potato. iVz cups cold water. 

i/2 cup rich milk or cream. 1 teaspoon onion. 

1*4 teaspoons salt. chopped parsley. 

1 tablespoon vegetable or dairy butter. 

Put the potato, butter, salt, onion and water to cook until 
the potato is well done; add the hot cream and stir well 
together, sprinkle in the parsley, and serve. 

31. Lima Bean Soup 

Wash one cup of Lima beans and put on the fire to cook 
with one teaspoon vegetable oil or butter and enough cold 
water to cook them well done; add salt when they are half 
done. When they are done, there should be plenty of liquid 
to cover them well. Mash through colander. Beat up one 
teaspoon vegetable or dairy butter with one cup hot milk; 
stir into the soup, mix well. Serve with croutons. Service 
for five. A small onion may be boiled in the beans and 
removed when done if desired. 

32. Vegetable Oyster Soup 

1 cup thinly sliced vegetable oyster. IM cups cold water. 

1 cup milk. 2 teaspoons vegetable or dairy butter. 

*/2 tablespoon flour. 1 scant teaspoon salt. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



POOD AND COOKERY 53 

Wash and scrape small tender salsify and drop immedi- 
ately into cold water to keep them from turning dark. 
Shave them in just as thin slices as possible, and drop them 
immediately into water until you have the right amount. 
Drain and measure one and one-half cups cold water, add 
one-half teaspoon salt and one teaspoon of butter, and cook 
until thoroughly done and the liquid is reduced to one cup or 
less. Heat the milk; then take one teaspoon of the butter 
and the flour and stir it over fire for a moment, then add a 
little of the hot milk and stir until thick and smooth; add a 
little more milk and stir smooth to avoid lumps. Add bal- 
ance of milk and boil up; add one-half teaspoon salt and 
pour into the vegetable oyster; reheat and serve. The 
reason for adding cold water to fresh vegetables in soup, is 
to extract the flavor into the broth; hot water retains flavor 
in the vegetable. Two portions. 

When making cream soups from fresh vegetables, as 
lettuce, cauliflower, spinach, onion, etc., the vegetable is 
used simply as a flavor, the body of the soup being made from 
a mixture of potato, water and onion, and the vegetable 
added for flavor and garniture. Thus, by being able to 
make one of these soups, others can be made by substitut- 
ing different vegetables for flavor and change. As an illus- 
tration, we give the following: 

33. Cream of Lettuce Soup 

1 cup sliced raw potato. 1 cup cold water. 

1 tablespoon onion. 1 stalk celery. sprig parsley. 

1M> tablespoons vegetable or dairy butter. 

% cup diced lettuce. Va cup rich milk. 

salt to taste. 

Put the potato, onion, celery, water and salt to cook and 
when the potato is about half done, add the lettuce and 
sprig of parsley, if at hand; let it boil rapidly for ten min- 
utes or more; then mash through a colander, adding the hot 
milk and butter as it goes through. Put again through a 
fine strainer, serve with croutons or small bits of shredded 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



54 FOOD AND COOKERY 

and wilted lettuce. Very green or outside leaves of lettuce 
are bitter, and should not be used for soup, but should be 
first removed. 

34. Tomato Bisque Soup 

1 cup tomato pulp. 1 cup water. 

1 cup bean broth. 2 teaspoons chopped onion. 

1 tablespoon vegetable or dairy butter. , bay leaf. 

1 tablespoon nut butter. pinch of thyme. 

sprig parsley. salt. 

Put the butter, parsley, thyme, bay leaf and onion in a 
sauce-pan and stir over the fire a few moments, add all the 
liquids and boil gently for fifteen minutes, dissolve the nut 
butter in a little water; add this nut cream, a dash of celery 
salt and salt to taste; boil up, strain, and serve. 

35. Vegetable Chowder 

V4 cup turnip cut in small dice. 1 1 cup carrot. 

V4 cup cabbage. 1 stalk celery. 2 tablespoons onion. 

V'2 cup potato, small piece of sweet bell pepper. 
lYs tablespoons browned flour. 2 tablespoons tomato. 

1% tablespoons vegetable or dairy butter, 
pinch of sage or thyme. 4 cups water. salt to taste. 

Put the coarse vegetables into a sauce-pan, together with 
the butter, flour, sage and salt. Cover and let simmer for 
a few minutes, stirring now and then. Add the cold water, 
potato and tomato and let cook until done. Finish with a 
little chopped parsley, and serve. 

36. Vegetable Julienne 

Vz cup potato. 14 cup carrot. Vi cup turnip. 1 stalk celery. 

2 tablespoons onion. Vz cup cauliflowerlets. 

1 small tomato. 2 cups cold water. 

2 cups bean broth or vegetable broth. 

2 teaspoons vegetable or dairy butter, chopped parsley. 

Cut all the vegetables except the cauliflowerlets into fine 
shreds of about three-fourth-inch lengths. Put all the vege- 
tables except the parsley into sauce-pan with the butter and 
let steam for a few minutes over the fire, stirring occasion- 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 55 

ally; add the tomato and all the liquids, salt to taste and 
boil until the vegetables are tender, add chopped parsley, 
and serve. 

37. Farmers' Favorite Soup 

% cup rich sour cream. % cup macaroni, raw. 

1 small onion. 1 stalk celery. % cup finely diced carrot. 

1 cup diced potato. chopped parsley. salt. 

Cook the cream down in skillet, stirring constantly until 
the oil separates and the albumen turns a light brown color 
(the degree of browning determines the flavor of the soup). 
Add the diced carrot, onion and celery and stir over the fire 
for a few minutes, but do not brown; add three cups cold 
water and the diced potato and salt and let cook until the 
vegetables are thoroughly done. Drop the macaroni into 
three cups of boiling water and cook until thoroughly done, 
add the macaroni water to the vegetable soup; then lay the 
macaroni on board and cut into small rings, drop into soup 
and boil up well, add chopped parsley, and serve. Service 
for six. 

38. Potage St. Germain 

1 cup sliced raw potato. Ys can green peas. 

V\ cup celery. 1 tablespoon onion. 2 cups water. 

1 tablespoon vegetable or dairy butter. 

Add the sliced potato, celery, onion and salt to the water, 
and boil until the potatoes are well cooked. Add the peas, 
bring to a boil, mash up well with an egg-beater, and force 
through a fine strainer; season with the butter, and serve 
with croutons. 

39. Fruit Soup A 

1 cup blackberry or strawberry juice. 2 tablespoons sago. 

1 teaspoon lemon juice. 1 cup water. 

sugar to taste. 

Put the sago in dish and wash in cold water, pour off as 
much water as possible from dish; put into double boiler with 
one cup hot water and let steam until clear. Add the juices 
and sweeten to taste. Very nice served cold. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS) 



56 FOOD AND COOKERY 

40. Fruit Soup B 

1H cups berry juice. ip stewed raisins. 

6 cooked prunes. 3 tablespoons sago. 

sugar to taste. 2 cups water. 

Wash sago same as above and put to cook in two cups hot 
water until the sago is clear. Stone and quarter the prunes, 
mix all the ingredients and sweeten to taste. 

GRAINS, NUT FOODS, ENTREES 

In seeking to provide a balanced diet, a few suggestions 
may be helpful. In the first place, flesh foods contain a very 
high percentage of proteid matter, with no carbohydrates; 
thus, in a given quantity eaten, too much proteid is the 
inevitable result. This high percentage of proteid, as stated 
in the preceding chapter, is a heavy tax on the digestive 
organs. Therefore, it should not be our aim to bring the 
percentage of proteid up to that contained in meat; this 
would only tend to defeat one of the main objects of health 
reform, that of providing a balanced diet, of which proteid 
should constitute ten per cent of the number of calories per 
day, fats twenty, and carbohydrates seventy. 

The comparison between the body and the locomotive 
engine serves as an illustration for studying the fuel value 
of foods. While iron is essential to keep the engine in 
repairs, the greatest demand, however, will be for fuel with 
which to heat the boiler. So in the vital economy, proteid, 
like iron, is essential for the growth and repair of tissue and 
the body waste; but beyond this it is inferior to carbohy- 
drates and fats; and as different kinds of wood and coal are 
capable of giving off different degrees of heat, and also giving 
off that heat in longer or shorter periods of time, so different 
kinds of food-stuffs work in about the same way. Also 
different kinds of coal, after being burned, leave a residue 
of clinkers to be raked out of the furnace; so with the over- 
eating of proteid foods, there is an extra amount of work 
for the kidneys to rid the system of accumulated poisons. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS ) 



FOOD AND COOKERY 57 

Then we should remember that fresh vegetables are by no 
means the most nutritious food, for, as may be clearly seen, 
water enters largely into their composition. Some, in leaving 
off flesh foods, make a mistake in making vegetables, as 
roots and tubers, the principal articles of diet. These vege- 
tables, with grains and nuts, will give a well-balanced diet. 
The legumes are a highly nutritious food, and when properly 
prepared may be used in a variety of ways in making dishes 
that are wholesome and pleasing to the taste. They are, 
however, a heavy food, and for people leading sedentary 
lives, they should not be indulged too freely. 

The various nut foods on the market, composed chiefly of 
grains and nuts, contain the nutritive elements of food in a 
very concentrated form, and should not be eaten too freely, 
but should be combined with other foods. A few examples 
of how they may be made into appetizing dishes will be 
given in some of the following recipes. Other nut foods of 
a similar nature may be used in the place of the ones given, 
if desired. 

LEGUMES 

The most common representatives of this family which are 
used as foods are the various kinds of beans and peas, also 
lentils. Taking the world over, legumes are, next to cereals, 
the most valuable and the most extensively used among 
vegetable foods. They are found in all climates and all 
countries. The lentil is one of the most ancient of food 
plants. It has been grown from early times in Asia and the 
Mediterranean countries. 

Many people with weak digestion often experience distress 
after eating boiled beans or peas. By removing the hulls 
in their preparation, this trouble is largely overcome, and in 
this manner they may be made into a variety of ways that 
are appetizing as well as nourishing. 

41. Stewed Lima Beans 

Pick the beans over, wash them thoroughly, and lift them 
out from the water to remove any small pieces of grit that 



55 FOOD AND COOKERY 

may be on the bottom of the kettle. Put them on the fire 
in cold water; a'dd one teaspoon of vegetable oil to each cup 
of beans, and let them boil gently (after boiling begins) 
until they are thoroughly done; salt should be added after 
they have boiled a half hour or so, to give them flavor. 

42. Baked Lima Beans 

Soak one cup of Lima beans over night, and in the morn- 
ing slip off the skins between the thumb and finger. Put 
them in a small baking-pan with one-half teaspoon salt and 
one teaspoon vegetable or dairy butter, and enough cold 
water to cover them. Put a pan over them and set them in 
the oven to cook, adding a little water as needed, so they do 
not cook down dry. When they are about done, remove the 
pan from the top, and let them brown nicely. Service for 
five persons. 

43. Browned Navy Bean Puree 

2 cups navy bean puree. 3 tablespoons rich cream. 

1 egg yolk. salt. 

Boil the beans the same as for stewed Lima beans; drain 
in a colander; saving the broth for soups or gravies. Mash 
the beans through colander, having them as dry as possible. 
Mix all ingredients, put in oiled baking-pan; brush over with 
a little thin cream or vegetable butter, and bake in a quick 
oven to a light brown color. Service for five persons. 

44. Ribbon Bean Roast 

Ys cup Lima beans. . Vz cup kidney beans. 

Vi cup thick cream. 1 egg yolk. salt. 

Cook the beans separately with a small piece of onion in 
each, and salt to taste; let them cook as dry as possible. 
Drain off the broth, should there be any, and press the 
beans through a colander dry. Add the yolk and cream to 
each mixture, salt to taste, place in alternate layers in brick- 
shaped tin, and bake in a moderate oven until heated through 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 59 

and a nice brown. Serve with cream tomato sauce or gravy. 
Service for five. 

45. Red Beans Spanish 

l l /2 cups red beans. 6 large whole or two cups stewed tomatoes. 

2 round tablespoons minced onion. 1 tablespoon oil. 

salt. 1 small clove garlic. */2 sweet bell pepper. 

Prepare the beans as for stewed Lima beans, put the oil, 
onion, sweet pepper and garlic on the stove in a small sauce- 
pan, and cook a few minutes, but do not brown the onion. 
Add this to the beans with salt, and cook until done; then 
have the ripe tomatoes peeled and quartered, add them to 
the cooked beans, and let them cook for thirty minutes after 
boiling begins, or longer. Season with celery salt, and dish 
up with a little chopped parsley on top. 

In making patties and croquettes of the various legumes 
and cereals, a choux paste serves as a means of holding the 
food together so it can be shaped and baked without adding 
bread crumbs, which have a tendency to cover up the delicate 
flavors in the various foods when cooked together; it also 
retains moisture and keeps the food from drying out while 
serving. 

46. Walnut Lentil Patties 

2 cups lentil puree. Ys cup chopped walnuts. 

\V-2 tablespoons vegetable or dairy butter. 

1 tablespoon chopped onion. 3 tablespoons flour. 

Vs cup milk. 1 egg yolk. pinch of sage. 

salt to taste. 

Have the lentils boiled in salted water, same as for stewed 
Lima beans; drain well, and mash them through colander, 
having them as dry as possible. In case they should be too 
soft, let them dry out on the fire or in the oven for- a few 
minutes. 

Put the butter, onion and a sprinkle of sage into small 
sauce-pan, and stir over the fire for a few minutes, but do 
not let it brown; add the flour, and stir until it is thoroughly 
scalded, then add the hot milk and stir smooth; add the 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



60 FOOD AND COOKERY 

egg yolk and stir until thoroughly cooked and a thick paste. 
Salt to taste, then add the lentil puree and mix well. Fill an 
ice cream mold and turn out on lightly floured board; flatten 
with knife about three-fourths inch thick and mold into 
small round cakes, mark on top with a knife, brush over top 
of each with cream or milk, and bake on top grate of a quick 
oven to a light brown color. Eight portions. 

47. Navy Bean Patties 

Use two cups of bean puree instead of the lentils in the 
above recipe, and omit the walnuts. Mix with the above 
choux paste, and mold the same as lentil patties. Seven 
portions. 

48. Cutlets of Green Peas 

Open a can of peas, and bring to a boil; then drain as dry 
as possible, mash through a colander, and set them in the 
oven until they are hot through, so they will dry out a little. 
Make a choux paste the same as for lentil patties, add peas 
and mix well. Mold into small oblong shapes, mark on top 
with knife, brush over with cream and bake in a quick oven 
to a light brown. This mixture must needs be quite soft, 
and therefore a little hard to handle, but with a sprinkle of 
flour on the board, the cutlets can be molded nicely, and if 
not baked too long, but just browned lightly in a quick oven, 
they have a very delicate flavor, and are especially adapted 
for banquet or special dinner service. The above makes six 
portions. 

49. Macaroni and Rice Croquettes 

1 cup boiled rice, dry. 1 cup cooked macaroni. 

Make choux paste the same as for lentil patties, add the 
rice and chopped macaroni, also chopped parsley to taste. 
Wet an ice cream mold with milk, and fill with the above 
mixture, turn out on an oiled baking sheet, and brown in a 
quick oven. If desired, they may be molded in cork shapes, 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 61 

flattened slightly with a knife, and baked, instead of using 
the mold. Six portions. 

50. Savory Lentil Roast 

Cook together one-half cup lentils and one-half cup beans 
with salt until thoroughly done; drain in colander, saving the 
broth for gravies or soups. Mash the legumes through 
colander, and use as follows: 

1 cup soaked stale bread (pressed out lightly). 
2 cups legume puree. 2 tablespoons chopped onion. 

2 tablespoons vegetable or dairy butter. 
Vs cup coarsely chopped walnuts. 1 egg. 

salt, sage or thyme to taste. 

Put the onion, sage and butter in a small pan on the stove, 
and simmer for a minute or two; beat the egg, and mix all 
ingredients. Bake in greased pan; serve with brown sauce 
or tomato sauce. Seven portions. 

51. Lentil and Rice Loaf Country Style 

2 cups boiled rice. 1 cup lentil puree. 

1 tablespoon vegetable or dairy butter. 

1 tablespoon onion. % cup chopped walnuts. 

sage and salt. 

Have the lentil puree and rice as dry as possible; put the 
butter, onion and sage into a small sauce-pan, and simmer 
for a minute. Mix all the ingredients together with a fork, 
salt to taste. Press lightly into a brick-shaped tin, brush 
over top with a little cream or vegetable butter, and bake 
about half an hour, until of a light brown color. For six. 

52. Nut and Potato Pie 

2 cups sliced raw potatoes. l a /2 cups cold water. 

1 tablespoon onion. 1^4 teaspoons salt. 

1 tablespoon vegetable or dairy butter. 

1 scant tablespoon flour. chopped parsley. 

nut food (if at hand). hard-boiled egg. crust. 

Add the sliced potato, onion and salt to the water, and 
cook until done; drain, and lay the sliced potato in an oiled 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



62 FOOD AND COOKERY 

baking-pan. Put the butter and flour into a small sauce-pan, 
and stir over the fire for a few minutes, then add a little of 
the potato water and stir smooth. Add the rest of the 
liquor, boil up, and pour the sauce over the sliced potato. 
Lay a few slices of hard-boiled egg, and the same of nut 
cero, if on hand, over the potato, and sprinkle lightly with 
chopped parsley over all. Cover with thin pie-crust, brush 
over with milk, and bake to a nice brown. Service for four. 

53. Potato Stew Egg Dumplings 

2 cups raw potato cut in half-inch cubes. 2% cups cold water. 

1 tablespoon chopped onion. 2 large eggs. 

4 tablespoons vegetable or dairy butter. 

up flour (measured after being sifted once). 

l!4 teaspoons salt. 

Put one-half cup water in small sauce-pan, add two table- 
spoons butter and a little salt, and bring to a boil. When 
boiling hot, add two-thirds cup sifted flour all at once, and 
stir into a smooth paste; keep stirring over the fire for a 
minute until the flour is well scalded, then set on table. As 
soon as the scald is off the paste, break in one egg, and stir 
until the egg is all absorbed and the paste smooth, then add 
the other egg and treat in like manner. The batter should 
be perfectly smooth. 

Put the potato, onion, salt and two and one-fourth cups of 
water with one tablespoon of butter to cook in a covered 
vessel. While this is heating, put one tablespoon butter and 
one and one-half tablespoons flour in a small pan, and stir 
over the fire for a moment, then add a little of the water 
on the potato, and stir smooth; add more water, and stir to 
a smooth thin gravy; then pour it over the potato and bring 
to a boil. When the potato is about half cooked, and certain 
that it is seasoned to suit, drop the batter from a tablespoon 
into the boiling stew, the spoon being first dipped in the 
liquid; cover and boil up well, until the dumplings are pretty 
well risen, then let simmer for about fifteen minutes, or 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 63 

until the liquid is reduced to the right consistency to dish up 
nicely. For six persons. 

54. Cream Noodles 

2 eggs. % cup flour. V cup milk. salt to taste. 

1 tablespoon vegetable or dairy butter. 

Beat one large egg slightly, add the flour, and mix well 
with a heavy spoon, turn out on a floured board, and knead a 
few minutes; divide into three pieces, roll out into thin 
sheets, have them well floured, and let them lie to dry out a 
little, then cut them into long strips about one and one-half 
inches in width, then cut crosswise into fine shreds. Have 
salted water boiling hot, sprinkle in the noodles; if they are 
put in all at once they will stick together. Let them cook 
fifteen minutes, drain, and return to the sauce-pan, cover 
and set on the edge of the stove, add the milk and butter; 
when all is hot, add one beaten egg, mix well, and do not let 
boil; but heat just enough to thicken, so it will dish up on 
the plate and not run; salt to taste. 

55. Baked Noodles au Gratin 

Boil the noodles same as in above recipe, drain well, add 
enough rich cream sauce to season, lay in oiled baking-pan, 
grate fresh bread crumbs over top, sprinkle with cream or 
butter, and press the crumbs into the cream to moisten them; 
bake to a nice golden brown. 

56. Baked Corn Nut Pie 

1 cup corn pulp. Vs cup light-colored zwieback crumbs. 

% cup rich milk. 3 teaspoons vegetable or dairy butter. 

] /4 cup cream. 1 tablespoon chopped onion. 

1 egg. sprinkle of sage. Vs cup diced nutloaf. 

salt and celery salt to taste. 

Heat the milk to about 120 degrees, and pour over the 
crumbs; add two teaspoons of the butter; let stand ten 
minutes. Grind the corn through a fine mill, and add to the 
crumbs, also egg slightly beaten and one teaspoon salt, and 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS) 



64 FOOD AND COOKERY 

celery salt to taste; mix thoroughly. Put the onion, sage 
and one teaspoon butter in sauce-pan and stir for a few 
minutes until the onion is softened a little but not brown, add 
the cream and when it boils add the nutloaf, sprinkle with 
salt and let cook until the cream is mostly absorbed by the 
nut food; then fill a small baking-pan half full of the corn 
mixture, sprinkle over it the nutloaf evenly, then recover 
with the corn mixture. Bake in a medium oven until set and 
a nice brown. Let stand a few minutes, then cut in squares, 
and serve. 

57. Roast Nut Meat with Dressing 

Open a pound can of nut cero, or other nut food, split 
through center lengthwise, lay in an oiled pan, brush the top 
over with oil or vegetable butter, and put in the oven until a 
slight crust forms on the meat; then pour over a thin brown 
sauce, and continue to bake same for one hour, basting it 
now and then over top with the gravy. When done, lift out 
on board, slice, and serve with the following. 

58. Baked Dressing 

2 cups soaked stale bread. 2 tablespoons minced onion. 

2Va tablespoons vegetable or dairy butter. 

1 tablespoon chopped parsley. 1 egg. 

sage. iVz teaspoons salt, or more. 

Soak the stale bread in plenty of cold water until soft, pour 
into a colander and let drain; press lightly between the 
hands leaving it very soft. Put the onion, sage, parsley and 
butter. in a sauce-pan, and let simmer a few moments, but do 
not brown. Beat the egg lightly, and mix all the ingredients; 
put into oiled baking-pan, and bake until a nice brown and 
cooked through. To dish up, lay the nut cero on a carving 
board, put a spoonful of dressing on platter, lay a slice of 
nut cero on top, and pour a spoonful of brown gravy over all. 
Serve with sprig of parsley at one end. By adding small 
quantity of brown gravy to the bread in making dressing, 
the egg may be left out. For six persons. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 65 

59. Nut Cromeskies 

Y2 cup nutloaf. 2 tablespoons chopped onion. 

1 teaspoon chopped parsley. 2 tablespoons flour. 

1 tablespoon vegetable or dairy butter. 

Vs cup tomato pulp. crust. 1 egg. 

V teaspoon salt. pinch of thyme. 

Put the onion, parsley, thyme and butter into a small pan 
to simmer a few moments, add the flour and mix well; pour 
in the tomato and stir smooth, then add the beaten egg and 
stir until all is thoroughly cooked and a thick paste. Mash 
the nutloaf with fork, and work into the hot mixture until 
all is well blended with salt to taste. 

Roll out plain pastry very thin; cut in strips about three 
inches wide. Take a tablespoon of the nut mixture, and roll 
it to about the size of the thumb, lay on end of strip, and 
fold the strip over it, making a roll; wet the edges of the 
pastry where they meet, and cut it off so it has the appear- 
ance of a cream roll. Lay them in a baking-pan, brush over 
with milk or cream, and bake to a nice brown. Serve with 
tomato sauce. Six portions. 

60. Baked Macaroni Family Style 

1 cup macaroni, raw. 1 cup tomato pulp. 

1 tablespoon vegetable or dairy butter. 

1 tablespoon onion. sprinkle of sage or thyme. 

1 egg. salt to taste. 

Break the macaroni into inch lengths, drop into boiling 
salted water, and cook until thoroughly done; then wash and 
drain in colander. Put the butter, onion and little sage or 
thyme into sauce-pan, and stir over fire for a few minutes, 
but do not brown; add the tomato and bring to a boil, salt to 
taste; then pour the hot mixture slowly into the beaten egg, 
stirring it briskly as it is being poured in; add the cooked 
macaroni, and pour all into an oiled baking-pan and bake to 
a light brown. Service for five persons. 

61. Baked Macaroni and Olives 

Va cup uncooked macaroni. Ys cup chopped ripe olives. 

1 tablespoon chopped onion. 2 tablespoons tomato. 

1 cup of water in which the macaroni was cooked. 

1 tablespoon vegetable oil. 2Vs tablespoons flour. 

salt and celery salt to taste. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 
5 



66 FOOD AND COOKERY 

Break the macaroni into half-inch lengths, drop into boil- 
ing salted water, and cook until it is well done. Put the oil 
in a small pan on the stove, and when hot, add the flour and 
stir until well browned, then add the onion and chopped 
olives. Let them cook a few minutes, then add one cup 
macaroni water and two tablespoons tomato; let it boil five 
minutes, have the macaroni well drained, and while hot put 
it into the gravy, turn into a baking-dish, grate a few fresh 
bread crumbs over the top, and with a spoon press them 
down onto the gravy, so they will become moistened through; 
bake until a nice brown. Service for four persons. 

62. Macaroni au Gratin 

Break the macaroni into inch lengths, and drop into boiling 
salted water, and let cook until well done. Pour into a 
colander and let it drain well, after which put it into a 
granite baking-pan, and pour over enough rich cream sauce 
to barely cover it. Mix it well, and grate some fresh bread 
crumbs on top to give it a good color. Sprinkle over a little 
thin cream, and with a large spoon press the crumbs down 
so they become softened by the liquid and will brown without 
burning. Bake in a medium oven about thirty to forty 
minutes or until a nice brown. 

63. Spanish Rice 

V4 cup uncooked rice. -:-, cup cold water. 

% cup tomato pulp. 2 tablespoons vegetable or dairy butter. 

1 tablespoon "diced onion. 1 teaspoon browned flour. 

1 tablespoon diced sweet bell pepper. 

sage, celery salt and salt to taste. 

Brown the rice in a frying-pan on the stove or in a hot 
oven until a very light brown; put into the inner part of a 
double boiler, add the cold water and one-half teaspoon salt, 
and boil on a good fire until the water is evaporated and the 
rice is dry, then set into the outer part of the boiler and steam. 
Put the onion, sweet pepper and butter on the fire and stir 
for a few moments; add the sage, browned flour and a little 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 67 

of the tomato; stir smooth, add the balance of the tomato 
and boil up well, salt to taste. Pour over the rice, mix well 
and let steam for twenty minutes or more, and serve. Four 
portions. 

64. Baked Rice Italienne 

V-2 cup rice, raw. V cup macaroni, raw. 

1 tablespoon onion. 1 small clove garlic. 

2 tablespoons sweet bell pepper. 

\Vz tablespoons vegetable or dairy butter. 

iVa cups tomato pulp. iVs cups water, salt, thyme. 

Put the rice into a frying-pan and brown over the fire or 
in a hot oven to a light golden brown, add one-half teaspoon 
salt and the water, and let cook down dry; set on edge of 
stove with cover on and let steam. Break the macaroni up 
very small, and put to cook in boiling salted water, cook 
until thoroughly done; then wash it and drain in colander. 
Put the sweet pepper, onion, garlic and thyme into a pan 
with the butter, and stir over fire for a few minutes, add the 
tomato and boil up well, salt to taste and pour over the rice, 
mix well. Put a layer of the rice tomato in a small baking- 
pan, sprinkle the macaroni evenly over same, season with 
small bits of vegetable butter or thick cream; then pour on 
the balance of the rice, and bake one-half hour or more. 
Service for five persons. 

65. Walnut Timbales 

2 cups stale white bread cut in small dice. % cup ground walnuts. 

1 tablespoon onion. 1 tablespoon vegetable or dairy butter. 

1 cup milk. 1 egg. l /4 cup tomato. 

sage and salt to taste. 

Beat the egg, add the milk, and pour over the bread; put 
the onion, sage and butter into small pan, and simmer for a 
few moments; add the tomato and boil up well. Mix all 
ingredients thoroughly, salt to taste. Oil five timbale molds, 
and divide the mixture between them, set in a pan of water 
and bake in oven until set. Serve with tomato or tomato 
cream sauce. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



68 FOOD AND COOKERY 

66. Corn Timbales 

"i cup canned corn ground through food mill. 1 cup milk. 

_' CL salt. celery salt and thyme to taste. 

Beat the eggs, mix all ingredients thoroughly, and bake 
same as walnut timbales, except that these must be baked 
with greater care; that is, they must be removed from the 
oven just as soon as the custard is set, otherwise they will 
be watery and their flavor ruined. Green corn is best, when 
in season. Serve with cream tomato sauce. Five portions. 

67. Walnut Roast 

Y2 cup chopped walnuts. 1 cup milk. 

1 cup zwieback crumbs. 2 teaspoons grated onion. 

1 egg. pinch of sage. salt to taste. 

Beat the egg, add the milk, and pour over the crumbs, let 
soak twenty minutes. Mix all ingredients, put in oiled 
brick-tin and bake until brown and cooked through. Egg 
may be left out if desired. 

68. Baked Spaghetti and Cornlet 

% cup spaghetti, raw. 1 cup corn pulp. 

2 tablespoons sweet bell pepper. 1 tablespoon onion. 

\V<2 tablespoons vegetable or dairy butter. 

1% tablespoons flour. % cup milk. 

salt to taste. 

Cook the spaghetti in boiling salted water until well done; 
having broken it into half -inch lengths. Grind corn through 
food mill; put the onion, sweet pepper and butter together 
in sauce-pan, and stir over fire for a minute; add the flour, 
and stir. Then add a little of the milk, and beat smooth; 
add balance of milk, salt to taste, and let boil up. Put a 
layer of the spaghetti in a small baking-pan, then a layer of 
the corn; pour half of the cream sauce over it, working it 
down into the food. Put another layer of spaghetti and corn 
as before, then the cream sauce on top. Sprinkle over with 
fresh bread crumbs, moisten them with a little rich cream or 
butter, and bake until thoroughly done and a nice brown. 
Five portions. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 69 

69. New England Dinner 

4 medium-sized potatoes. 4 small turnips. 

3 carrots. 6 small onions. Vz small cabbage. 

2 tablespoons vegetable or dairy butter. 

2 l /2 teaspoons salt. 

Quarter the peeled turnips and carrots, add the onions 
whole, put in sauce-pan with the butter or oil, salt and 
enough water to cover them, and bring to a boil. Parboil 
the cabbage; drain and add to the boiling vegetables above, 
also the potatoes cut in quarters. Boil all together until 
thoroughly done. If all the vegetables are poured into a 
baking-pan when cooked and set in a medium oven for fifteen 
minutes, the flavor of the vegetables will be improved. 

GRAVIES AND SAUCES 

70. Brown Sauce A 

2 tablespoons crisco or vegetable oil. 3 tablespoons flour. 

1 tablespoon onion. 2 tablespoons tomato. 

1% cups vegetable broth or potato water, salt. 

Put the oil in small frying-pan, and when hot, add the 
flour and keep stirring until well browned; then add the 
onion and stir for a few minutes; add a little of the liquid 
and stir smooth, add the balance of liquid and tomato and 
boil up well, salt to taste, strain and serve. 

Brown Sauce B 

Cook down one-half cup cream, sweet or sour; stir until the 
oil separates and the albumen turns a light brown color, then 
add one tablespoon chopped onion and stir for a few minutes; 
then add flour, which has been previously browned in oven to 
take up the oil thus made, and dilute with vegetable broth or 
potato water and finish as in the preceding recipe. 

71. Country Gravy 

Use same proportions of oil, flour and onion as in either of 
the foregoing recipes; then use one and one-half cups milk 
instead of the potato water, only the flour is not to be 
browned quite so much when milk is used. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



70 FOOD AND COOKERY 

72. Olive Sauce 

Add eight chopped ripe olives to the onion, and make the 
same as brown sauce. 

73. Cream Sauce 

l"cup rich milk. 1 tablespoon vegetable or dairy butter. 

I ablespoons flour. 

Stir the butter and flour together in sauce-pan over the fire, 
add a small portion of the hot milk, and stir smooth; add 
remaining milk and let boil up, salt to taste and serve. 

74. Nut Sauce 

Dissolve two tablespoons nut butter in a little hot milk 
and stir into the above cream sauce. 

75. Tomato Sauce 

1 cup tomato pulp. 2 teaspoons vegetable or dairy butter. 

\V-2 tablespoons light browned flour. 
1 teaspoon chopped onion. salt and celery salt to taste. 

Put the butter in .a small stew-pan on the fire, add the 
onion, and stir a. few minutes, but do not brown; add the 
browned flour and tomato, stir smooth, and let boil up. 
Season with salt and celery salt, and strain through a fine 
strainer. 

76. Tomato Cream Sauce 

1 cup tomato pulp. % cup rich cream. 

1 tablespoon vegetable or dairy butter. 

2 tablespoons flour, salt to taste. 

Heat the butter and flour in a small sauce-pan for a few 
moments, add one-third cup of tomato, and stir until thick 
and smooth; add balance of tomato and boil up. Salt to 
taste, stir into cream, and serve. 

77. Hollandaise Sauce 

1 cup cream. 1 tablespoon flour. 

2 tablespoons vegetable or dairy butter. 2 egg yolks. 

2 tablespoons lemon juice. . salt. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 71 

Heat the cream. Put butter and flour in sauce-pan, and 
stir over the fire for a moment. Add a little of the cream, 
and stir smooth; add balance of the cream, and boil up. 
Beat the yolks and lemon juice, add a little of the hot cream, 
and beat into the yolks; then pour the yolk mixture into the 
hot cream, and stir for a few minutes, salt to taste and serve. 

78. Brazil Nut Sauce 

5 Brazil nuts, ground fine. 4 tablespoons flour. 

lYz cups potato water or milk. 

Brown the flour in a frying-pan on top of the stove; when 
it is of a light golden color, add the nuts, and stir through 
the flour for five minutes; add half the liquid and stir smooth; 
add the balance of the water, and let it cook ten minutes. 
Salt to taste, strain, and serve. 

VEGETABLES 

Vegetables may be divided into two classes: 

1. The coarse or fibrous vegetables, comprising the roots, 
tubers, bulbs, stems and leaves. 

2. The finer vegetables, as tomatoes, squash, corn, green 
peas, shelled beans, etc. 

Vegetables, like all starchy foods, should be put to cook in 
boiling water, the object being to soften the cellulose as well 
as to swell and burst the starch grains. While there is 
scarcely any other food more universally used by rich and 
poor alike in making up a part of their daily bill of fare, yet 
how often the vegetable is spoiled in cooking. Vegetables 
should always be cooked until thoroughly done. Served in 
a half-cooked condition as is so often the case, they are un- 
palatable and indigestible; while on the other hand, coarse 
vegetables should be cooked in plenty of boiling water, and 
should be removed from the fire when done, because longer 
cooking makes them insipid in taste, and if cooked in too 
little water they turn a dark color. Salt should be added the 
last half hour of the cooking, to give flavor. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



72 FOOD AND COOKERY 

Green vegetables, as peas and string beans, when young 
and tender, should be cooked in just enough water to cook 
them well done and preserve their flavor. To retain the 
green color in the new vegetables, the cover must be left off 
while cooking, and they should cook steadily after they are 
put on, and not allowed to stop cooking or simmering until 
they are done. 

Young, tender vegetables, as lettuce, tomatoes, water- 
cress, etc., served in the uncooked state, are valuable for 
the water and potash salts they contain, also for the stimu- 
lating effect they have on the appetite. 

79. New Peas 

Shell the peas as soon after picking them as possible, drop 
into cold water, and skim off any dry leaves or imperfect 
ones that come to the top; then dip them out of the water 
with the hands so as to leave any grit there may be in them 
on the bottom of the dish; drop them into boiling water, 
enough to cover them if tender, add salt, and let them cook 
until well done and the liquid reduced to one-third its original 
quantity. If desired, they may be thickened slightly with 
flour braided smooth in cold water, and a little cream added 
just before serving. 

80. String Beans 

String beans should be picked while they are young and 
tender. Break them between the hands so as to remove any 
stringy fiber, also the ends. Put two teaspoons of vegetable 
oil into a sauce-pan on the stove, and when quite hot add one 
pint of string beans which have previously been washed; 
stir over the fire for a few minutes, then add enough boiling 
water to cover them; add salt to season and let them boil 
quite rapidly until well done. If more water is added, it 
should be boiling hot. 

81. New Asparagus 

Put the stalks in a deep pan of water and wash well, that 
sand and grit may sink to the bottom; change the water 

(USE 'LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 73 

and lift them out, tie them in bundles of about three por- 
tions each; lay on a board and trim off the root stems, leav- 
ing the stalks about four inches in length; drop them into 
boiling water salted, and cook till tender, then set the sauce- 
pan on the table until ready to serve; lift out and drain, lay 
on a platter, cut, and remove the strings and send to the 
table. Serve with rich cream sauce or hollandaise sauce. 

82. Asparagus Tips and New Peas 

Cut the tender part of cooked new asparagus into one-inch 
lengths, cook the peas separately, and when done add enough 
rich cream to season them well. When they come to a boil, 
thicken slightly with a little flour braided smooth in cold 
milk or water; add the asparagus tips and shake together to 
mix well and not break them up. 

83. Stewed Tomato 

Pour boiling water over ripe tomatoes and let remain a 
few seconds, then drain; remove the skin and the stem with 
the hard green part adhering to it, and cut into quarters. 
Put into a sauce-pan with about one teaspoon vegetable 
butter or more to each cup of tomatoes, and salt to taste. 
Boil up well and serve. 

84. Breaded Tomato 

Cut stale bread into one-half inch cubes, and brown in 
the oven until crisp all through. Drop them into the boiling 
stewed tomatoes and serve. 

85. Baked Tomato 

Select medium-sized solid tomatoes, peel them, and with 
the point of a knife cut out a little of the hard part of the 
stem end; lay them close together in a baking-pan, sprinkle 
with salt and sugar, and put a speck of vegetable or dairy 
butter in each cavity; then bake until done, but not broken. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



74 FOOD AND COOKERY 

86. Baked Stuffed Tomato 

Peel the tomatoes same as for baked tomato; cut a hole 
in the stem end, in diameter about the size of a nickel; 
scoop out like the appearance of a cored apple, but do not 
hollow out the whole tomato. Sprinkle with salt and sugar, 
and fill with the following: 

V* cup nutloaf. V\ cup ripe tomato. 

V& cup soaked bread (pressed out), sage, onion, 
salt to taste. 

Mash all these ingredients together with a silver fork, and 
fill the tomatoes, having them heaped up a little. Set them 
close together in baking-pan and bake same as the above 
recipe. 

87. Scalloped Tomato 

Trim off the very brown crust of stale bread; cut into one- 
fourth-inch dice, or larger; lay in oiled baking-pan and bake 
until they are a light brown, stirring them as they brown. 
Use one cup toasted bread cubes to one and one-half cups 
stewed tomato and one tablespoon vegetable or dairy butter, 
a sprinkle of sugar, and salt to taste. 

Put one-half cup of croutons in bottom of oiled baking- 
dish, pour over these one and one-half cups of tomatoes 
seasoned; sprinkle the remaining half cup of croutons over 
the top; press them down with spoon so they are all sub- 
merged; put the butter over top, and bake to a nice brown. 

88. Summer Squash 

When young and tender, summer squash need only to be 
washed and quartered. Steam until tender, press between 
two colanders, or in cheese-cloth until quite dry. Mash and 
season with salt and cream. When the squash is older, it 
must be peeled and have the seeds removed before cooking. 

89. Scalloped Summer Squash 

2 cups cooked summer squash. :; t cup milk. 

2 cups stale bread cut in small dice. 

1 tablespoon vegetable or dairy butter. 

1 egg. salt. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOO> AND COOKERY 75 

Cook the squash in salted water or steam until done, drain 
well and mash. Trim off the brown crust from stale white 
bread, and cut the white part into small dice. Beat the egg, 
add the milk and a little salt, and pour over the bread, letting 
it soak ten minutes. Add the squash and butter to the soaked 
bread, mix lightly and lay in oiled baking-pan; sprinkle a 
little cream or butter over top, and bake until thoroughly 
done and a nice brown. 

90. Scalloped Eggplant 

Use one medium large eggplant (two cups after being 
cooked) . Peel the eggplant, quarter and slice one-half inch 
thick, then drop into boiling salted water and cook until 
done; drain well and mash up. Use the same proportions of 
diced bread, milk and egg as for summer squash, No. 89. 
Mix and bake same as for scalloped squash. 

91. Breaded Eggplant 

Peel medium small eggplant, cut in two lengthwise; then 
cut each half into quarters or thirds, lengthwise, according 
to size of vegetable. Drop into boiling salted water, and 
cook until slightly underdone, drain. Beat up one egg with 
half cup milk or more; dip eggplant first in flour, then in the 
egg and milk, then in finely rolled zwieback crumbs. Lay in 
oiled baking-pan, brush over with a little vegetable butter or 
the milk mixture used. Bake in medium oven until thor- 
oughly done and a nice brown. Pan may be covered if oven 
is hot, and then cover removed to brown, before serving. 

92. Corn on Cob 

Add a few slices of lemon or a small quantity of lemon 
juice to the water for corn, bring to boil, put in the ears of 
corn, or add enough milk to make the liquid quite milky; 
boil up well, and then set on edge of stove to draw for twenty 
minutes. Salt, if added, should be put in after the corn is 
cooked, as it toughens the kernels and turns them red. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



76 FOOD AND COOKERY 

93. Green Corn Saute 

Put one-half cup of rich cream into an oiled frying-pan, 
with a teaspoon of chopped onion if desired; let cook down 
until it nearly separates, then add one cup corn cut off the 
cob with salt, toss in pan over fire until thoroughly heated 
through, and serve. 

94. Baked Cream Corn 

1 cup corn pulp. --.>, cup rich milk. 

1 egg. % cup light-colored zwieback crumbs. 

% teaspoon salt. a little celery salt. 

Warm the milk to about 120 degrees, pour it over the 
crumbs and let them soak. Have the corn ground through a 
fine mill, mix all the ingredients, put into an oiled baking- 
pan, put a teaspoon of butter or cream over the top to give 
it a nice color, and bake until set and a nice brown. 

95. Cauliflower au Gratin 

Remove all the green leaves from the cauliflower, and 
divide into bouquets or pieces about the size of a large hen's 
egg. Wash well and drop into boiling salted water, and 
cook until tender; care should be taken not to cook it too 
long, or it will break up. When done, drain, and lay the 
pieces in an oiled baking-pan; pour over it enough cream 
sauce to nearly cover it, then grate a few fresh bread crumbs 
over the top and press them down with a spoon so they 
become moistened with the cream sauce; sprinkle a little 
milk or cream over the top, and bake until a light brown. 

96. Cauliflower Bouchees 

Prepare the cauliflower same as above, into bouquets suit- 
able for one portion each; boil in salted water until done but 
not too soft; lift them out and lay on platter to drain. Roll 
out pie-paste quite thin, cut in squares about four inches each 
way, lay a bouquet of the cooked vegetable on each piece, 
add a little vegetable butter, bring all four corners up and 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 77 

fasten them together at top by brushing tips with water; 
lay in baking-pan and bake in a quick oven. Serve with 
tomato sauce. 

97. Stewed Salsify or Vegetable Oyster 

Wash salsify, then take them one at a time and scrape 
them, dropping them immediately into cold water to keep 
them from turning a dark color. When thus prepared, split 
with knife through the thick part only, then cut crosswise 
into one-half-inch lengths or longer. Put two cups vegetable 
oyster in sauce-pan with hot water to cover, and salt to taste; 
let boil gently until done and the water reduced to one cupful. 
Put two teaspoons vegetable or dairy butter in sauce-pan 
with one-half tablespoon flour and stir until heated; then add 
small quantity of the liquid and stir smooth, add balance of 
liquid and boil up. Pour over the vegetable and let simmer 
for twenty minutes or more. Two tablespoons rich cream 
added to the sauce gives rich flavor. 

98. Scalloped Vegetable Oyster 

Prepare the vegetable as in preceding recipe, slice very 
thin, and cook until tender. Put layers of oysters in baking- 
pan, dredging each layer with flour. To each pint of vege- 
table thus prepared, heat one cup of milk to boiling, beat in 
enough vegetable or .dairy butter, and salt to season; pour 
this over the vegetable, and bake to a nice brown. 

99. Cream Carrots 

Wash and scrape young carrots, slice very thin; put in 
covered sauce-pan with just enough water to cover them; 
add a little vegetable or dairy butter and salt, and let simmer 
until the liquor is reduced to about one-fourth. Add a little 
rich cream or cream sauce and shake together; reheat and 
serve. 

100. Carrots Egg Sauce 

Add chopped hard-boiled eggs to the above cream carrots. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



78 FOOD AND COOKERY 

101. Stewed Carrots 

Wash and scrape small carrots, cut in two lengthwise, then 
cut crosswise into fairly thick slices. Take two cups carrots, 
add water to cover and salt to taste. Let boil gently until 
carrots are well done and the liquid reduced to one cupful. 
Take two teaspoons vegetable or dairy butter, put in sauce- 
pan with one-half tablespoon flour, stir over the fire for a 
few minutes, add small quantity of the liquid of the carrots 
and stir smooth, add balance of liquid and boil up, pour over 
carrots and let simmer for twenty minutes. Two tablespoons 
thick cream added to the roux in making the sauce gives 
them a fine rich flavor. 

102. Carrots and Peas 

Use recipe for stewed carrots, adding equal quantities of 
green peas and carrots. 

103. Stewed Beets 

Scrub small beets without breaking the skin; do not trim 
the roots, or 'the juice will run out. Boil until tender, drain, 
cover with cold water, and push off the skins with the hands. 
Cut each beet into eighths lengthwise, put two tablespoons 
vegetable or dairy butter in sauce-pan with two tablespoons 
flour, cook over fire for a few minutes; add one-fourth cup 
cold water and stir smooth; pour on three-fourths cup boil- 
ing water, and stir until it boils up well. Add two table- 
spoons lemon juice and salt to taste; add the beets, reheat, 
and let them stand a little while before serving. A few 
chopped onions may be added to the roux in making the 
sauce, if desired. 

104. Buttered Beets 

Cook the beets same as above; and slice them thin. Put 
them in sauce-pan with salt and enough vegetable or dairy 
butter to season; add a little lemon juice, reheat, and serve. 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



FOOD AND COOKERY 79 

105. Scalloped Beets 

Add enough rich cream sauce to sliced boiled beets to 
moisten them, and lay in baking-pan, grate fresh crumbs 
over top, moistening them with a little milk or cream. Put 
small bits of vegetable or dairy butter on top, and brown in 
the oven. 

106. Stewed Turnips 

Pare young turnips; and cut them into quarters or eighths. 
Put them into sauce-pan with water to barely cover them; 
add salt and let simmer until done and the water mostly 
absorbed. Add a little rich cream or cream sauce, shake 
together, reheat, and serve. 

107. Baked Parsnips 

Wash and scrape parsnips; cut them lengthwise into slices 
about one-fourth inch thick. Put them to boil in just enough 
water to cover and salt to season. When tender, remove 
from sauce-pan, and lay them close together in an oiled bak- 
ing-pan; pour over them enough rich cream sauce to about 
half cover them; bake to a nice brown. 

108. Spinach 

Pick the greens over carefully, wash in several waters to 
remove grit. If the greens are very tender, lift them out 
of the water and drain well; put them in sauce-pan with a 
little salt and vegetable or dairy butter to season, adding no 
water; cover and cook until done, turning the greens over in 
pan now and then. When greens are more matured, cook 
them in deep water with the cover off; when done, drain and 
chop them; add vegetable or dairy butter and salt to taste. 
Reheat, serve with quartered lemon, of hard-boiled egg, or 
both. 

109. Cream Spinach 

Boil the spinach in salted water as in above recipe, drain 
and chop fine. Put two tablespoons vegetable or dairy butter 

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 



80 FOOD AND COOKERY 

in sauce-pan on stove, add two tablespoons flour and stir for 
a few minutes; then add one scant cup hot rich milk or cream; 
adding one-third cup first and stirring smooth; boil up, salt 
to taste and add chopped spinach. Reheat, serve with 
quartered hard-boiled egg if desired. Other greens may be 
used instead of spinach. 

110. Boiled Onions 

Remove outer skins from one dozen small white onions; 
put to cook in just enough water to make the sauce for them. 
Put one and one-half tablespoons vegetable or dairy butter 
in sauce-pan, add two tablespoons flour, stir over fire for a 
minute. Add one-fourth cup cold water and stir until smooth ; 
then add the onion water to make the sauce of the desired 
thickness, season with salt; pour over the onions, reheat, 
and serve. Salt should be added while cooking. A little 
rich cream added last improves them. 

111. Cream Onions 

Prepare and cook onions as in preceding recipe, drain and 
add rich cream or cream sauce; reheat, and serve. 

112. Stuffed Bell Peppers 

6 medium-sized bell peppers. V4 cup stewed tomato. 

\Vz cups soaked bread (pressed out). 

1 tablespoon chopped parsley. 3 tablespoons browned flour. 

1M> tablespoons vegetable or dairy butter. 1 egg. 

2 tablespoons chopped onion. sage and salt. 

Split four peppers through lengthwise, remove the seeds 
and stem, and drop them in boiling salted water for three 
minutes; drain. Cut up two whole peppers into small dice 
and put into sauce-pan with the onion, parsley, sage and 
butter, and cook over the fire for a few minutes. Add the