NYPL RESEARCH LIBRARIES
3 3433 07736230 3
VTl
HANDBOOK
If
RECIPES
Faith Robinson Lanman
HANDBOOK OF RECIPES
AS USED IN THE
COURSE IN HOME ECONOMICS
IN
COLUMBUS PUBLIC SCHOOLS
ARRANGED BY
FAITH R. LANMAN, Director of Home Economics
COLUMBUS, OHIO
THE jRK
PUBLIC LIBRARY
91 1 305
ASTOP. LENOX AND
Copyright 1909-1911-1913-1915-1918
By
FAITH R. LANMAN
Columbus, Ohio
Introduction
FOOD
Food is anything taken into the body which builds or repairs
tissue, produces heat and other forms of energy, or regulates the
body processes. The different kinds of food materials are called
nutrients or food-stuffs.
Nutrients are classified as proteins, carbohydrates, fats, mineral
matter, vitamines and water.
| Tissue builders
} Energy producers
Carbohydrates Energy producers
Fats ... ....Energy producers
( Tissue builders
Mineral Matter.. j Regulators of body processes
(Growth producers
' ( Regulators of body processes
l Tissue builder
" } Carrier of food and waste
PROTEINS
Examples of animal food containing a large amount of protein are
eggs, milk, cheese, meat, and fish. Examples of vegetable foods
providing protein are nuts, peas, and beans.
CARBOHYDRATES
This group includes sugar, starch, and cellulose, and is derived
almost' exclusively from vegetable life. Starch is obtained from
grains, potatoes, beans, and other vegetables. The sugar of com-
merce is generally manufactured from the sugar cane and beet, and
is found also in the juices of other plants.
FATS
These are derived from both vegetable and animal foods.
Examples are olive, cotton seed, and corn oils, butter, and the fats
of meats.
3
4 HANDBOOK OF RECIPES
MINERAL MATTER
Mineral matter has important functions in the body. It is derived
from fruits, vegetables, milk, and eggs.
VITAMINES
Vitamines are necessary to produce growth and to maintain
health. Examples of foods rich in vitamines are, milk, butter, egg
yolk, leaf vegetables, fruits, unpolished grains, beef, heart, liver and
sweetbreads.
WATER
Water composes a large proportion of the body weight. It is also
a necessary agent in carrying on the functions of the body.
SUGGESTIONS FOR PLANNING MEALS
It is necessary that meals should be planned well in advance of
their preparation. A general outline may be made for several days
at a time and revised as necessary to utilize left-over materials.
This makes it possible to buy to advantage and to avoid making
emergency purchases just before a meal.
In planning each meal, the time, labor, and cost that will be in-
volved, and the facilities for preparing and serving it must be con-
sidered.
Meals should be suited to the age and mode of living of the per-
sons to be served and should provide the necessary nutrients with
palatable flavor. The grouping of food materials given below is of
use in planning meals. It is usually safe to conclude that the nutri-
ents will be supplied if one representative or more from each group
is placed in every menu. Group III may be omitted.
Group I Foods rich in protein :
Meat, poultry, fish, oysters, milk, cheese, eggs,
peas, beans, nuts.
Group II Foods containing a large amount of starch:
Potatoes, cereals, (rice, oatmeal, cornmeal, hom-
iny, wheat, etc.) tapioca.
Group III Foods containing sugar:
Honey, jellies, syrup, molasses, sweet fruits, other
sweets.
Group IV Fats:
Butter and its substitutes, cream, vegetable oils,
animal fats.
Group V Foods rich in mineral matter and vitamines:
Milk, egg yolk, vegetables (especially leaf vege-
tables), fruits, unpolished grains, beef.
INTRODUCTION 5
SETTING THE TABLE
1. The dining room should be neat, comfortable, light, and well ven-
tilated. Everything on the table should be scrupulously clean
and orderly, convenient, attractive, and arranged according
to the meal that is to be served.
2. If a table cloth is to be used, put on a silence pad and then the
cloth, being careful to have it smooth and even, with the cen-
ter fold exactly in the middle of the table. If a lunch cloth or
set is to be used, it is placed on the bare table, and hot dish
pads are used if needed.
3. A pleasing decoration of fruit or flowers adds to the attractive-
ness of the table, but should not be tall enough to obstruct the
view of those to be seated opposite.
4. Allow at least a 20 inch space for each person. The host and
hostess are seated opposite each other, and usually at the ends
of the table. The china, glassware, silver, and linen placed for
each person constitute a "cover" which is usually arranged as
follows :
The plate is placed 1 inch from the edge of the table.
The knife, or more than one if needed, should be at the
right side, with the sharp edge toward the plate.
The spoons are placed at the right of the knife, with the
bowls up.
The fork, or more than one if needed, should be placed at
the left side with tines up.
The glass is placed, with the top up, at the tip of the knife.
The bread and butter plate is placed at the tip of the fork.
If a butter spreader is used it is laid on the bread and
butter plate.
A folded napkin is placed at the left of the fork so that the
open corner will be nearest the person served, and if a
place card is used it is generally laid on the napkin.
Individual salts and peppers may be placed at each cover, or
larger ones may be placed so that they are convenient for
each person.
The silver is placed 1 inch from the edge of the table, and
in the order in which it will be used, beginning farthest
away from the plate. If more than 5 or 6 pieces are re-
quired for each person the extra silver is placed when
needed.
Just before the meal is announced the butter should be
served, and the glasses filled within an inch of the top.
6 HANDBOOK OF RECIPES
STYLES OF SERVICE
One style of service is called English and when this is followed
the entire meal is served at the table. The host usually serves the
meat and vegetables, and the hostess the soup, salad, dessert, and
tea or coffee. The served dishes are passed by one person to
another, or by a maid. This is the usual family style of service.
The second style is called Russian. It is more formal than the
English and requires the service of a maid. The food is all served
from the side and this may be done in either one of two ways. The
plates may be served and brought to the table," or individual por-
tions may be arranged on a dish from which each one serves him-
self. For formal service nothing is placed on the table except the
individual covers and the decorations.
The third style is a combination of the English and Russian and
is known as the Compromise style. Various courses or parts of the
same course may be served from the side or on the table, as desired.
For example, a roast may be carved on the table and the vegetables
served from the side. Soup is usually brought to the table in indi-
vidual dishes.
SUGGESTIONS FOR SERVING
Simplicity in serving is always in good taste. The main require-
ment for a meal is to have well prepared food, attractively served,
and in its best condition at the time of serving. Except in very
warm weather, hot food should be placed in heated dishes. Meals
to be served without a maid should be so planned that no one will
need to be away from the table much of the time. A side table or
tray on wheels may be used to advantage in serving either with or
without a maid. Everything needed should be at hand before the
meal.
If the first course is to be served cold it may be placed on the table
before the meal is announced, but unless it is certain that those to
be served will take their places immediately, it is better to bring in
hot food after they are seated.
Any dish other than a plate, to be placed in the center of a cover
should be set on a plate which may be removed with it or used for
the next course.
The waitress should go to the right side of each person to place
dishes and may remove them from either side as convenient.
Dishes from which a person is to serve himself should be passed
to the left and held near and low enough to be convenient for the
one served.
INTRODUCTION
Small dishes and silver are usually carried on a tray and larger
ones on a folded napkin.
Cups of tea, coffee, etc., when served, should be conveniently
placed at the right of each person.
The glasses should be refilled as often as necessary. They should
be drawn to the edge of the table for this purpose, but should not
be lifted. Water should remain on the table throughout the meal.
At the end of a course, all of the dishes belonging to that course
should be removed. The soiled dishes are taken off first, then the
food, and then the clean dishes. It is permissible to take one thing
in each hand, but the dishes should never be piled.
The crumbs should be removed just before the dessert is served,
and before other courses if desired. A folded napkin and plate may
be used for this purpose.
REASONS FOR COOKING
Food is cooked :
(1) To make it more digestible
(2) To make it more palatable and attractive
(3) To kill any living thing it may contain
METHODS OF COOKING
1. Broiling is cooking directly over a glowing fire.
2. Baking is cooking in the dry heat of an oven.
3. Pan broiling is cooking on a frying pan with little or no fat.
4. Pan baking is cooking on a griddle with little or no fat.
5. Roasting originally meant cooking before an open fire, but in
present usage it is cooking in an oven.
6. Boiling is cooking in boiling water.
7. Parboiling is partly cooking in boiling water.
8. Stewing or simmering is cooking in water below the boiling
point.
9. Steaming is cooking over boiling water in a steamer or double
boiler.
10. Frying is cooking in hot fat, deep enough to cover the article to
be cooked.
11. Sauteing is cooking in a small quantity of hot fat.
12. Braising is cooking in a closely covered pan in the oven.
8 HANDBOOK OF RECIPES
TABLE OF ABBREVIATIONS
t.=teaspoonful lb.=pound
tb.=tablespoonful f. g.=few grains
c.=cupful f. d.=few drops
pt.=pint spk.=speck
qt.=quart min.=minute
oz.=ounce hr.=hour
TABLE OF MEASURES AND WEIGHTS
3 t. : 1 tb. 4 qt. : 1 gal.
12 tb. (liquid) = 1 c. 8 qt. (dry) 1 pk.
16 tb. (dry) = 1 c. 2 c ' *"** l lb -
2 c. butter : 1 lb.
4 c. flour : 1 lb.
2 &- : 1 <# 1 sq. chocolate : 1 oz.
All measurements called for in this book are made level. Flour,
powdered sugar, and all lumpy dry materials should be sifted before
measuring. A half spoonful is measured by dividing a spoonful
lengthwise.
RULES FOR WASHING DISHES
1. Scrape the dishes and pile them near the dish pan.
2. Soak starchy dishes in cold water, sugary dishes in hot water.
Rinse those used for milk or egg in cold water. Wipe very
greasy dishes with paper. Wash and scour the steel knives
and forks, using a cork dipped in scouring powder, and wash
again.
3. Wash the dishes in hot soap suds, renewing the water often
enough to keep it hot and clean.
4. Rinse in clear hot water.
5. Do not put many dishes in either pan at one time.
6. Wipe dry and put in a clean dry place.
7. Never wet the cogs of a Dover beater.
8. Do not let wooden handles of knives or forks lie in water.
DISH TOWELS
Wash dishcloths and towels with hot water and soap suds. Rub
with soap and boil frequently. Rinse thoroughly and dry in the
open air if possible.
CARE OF THE SINK
After the dishes are put away, wash the sink thoroughly in every
part with hot water and soap. Scald with boiling water once a day.
FRUIT 9
CARE OF THE REFRIGERATOR
Keep the inside of the refrigerator dry and clean. Do not allow
food to remain in it long enough to spoil. Wash it with hot soap
suds once a week, rinsing with clear hot water and drying thor-
oughly. The ice chamber and drain pipes also should be washed
and scalded.
Fruit
APPLE SAUCE
8 tart apples 1, c. sugar
I c. water Spice
Wash, pare, quarter, and core the apples. Put in a saucepan with
the water and cook, covered, until soft. Mash the apples, add sugar,
and spice if desired.
GREEN APPLE SAUCE
Use unripe apples. Wash and quarter the apples and remove the
blossom, but do not pare them. Add a small quantity of water and
cook, covered, until soft. Press through a colander and sweeten.
STEWED DRIED APPLES
Prepare and cook dried apples as directed for Stewed Prunes.
Raisins and a slice of lemon may be added if desired.
APPLE COMPOTE
8 sour apples
1 c. sugar
1 c. water
Wash, pare, quarter, and core the apples. Make a syrup by boil-
ing the water and sugar a few minutes. A bit of lemon rind or cin-
namon may be cooked in the syrup if desired. Add as many pieces
of apple as the syrup will cover, and cook until tender but not
broken. Remove them and add others until all are cooked. Place
the apples in a serving dish and pour the syrup around them.
BAKED APPLES
Select sound tart apples for baking. Wash and core them with-
out cutting through the stem end. Pare, if desired, after coring.
Place in a granite or earthenware baking dish and pour 1 tb. sugar,
mixed with a little spice, if desired, into each cavity. Cover the
10 HANDBOOK OF RECIPES
bottom of the baking dish with hot water. Bake in a hot oven until
soft, basting occasionally with the hot water in the pan. Serve hot
or cold with cream.
STEAMED APPLES
Sound tart apples are best for steaming. Wash and core them
without cutting through the stem end. Do not pare them. Place
in a granite or earthenware baking dish. Put a small piece of but-
ter, and 1 tb. sugar mixed with a few grains of spice, into each cav-
ity. Steam 15 to 20 minutes or until tender. Serve hot or cold with
cream.
RHUBARB SAUCE
Cut off the leaves and wash the stalks. Cut into 1-inch pieces,
without peeling. Add to the rhubarb one-fourth as much sugar,
and cook in a double boiler until soft ; or add a little water and cook
in a single boiler. The pieces should remain unbroken. Old rhu-
barb is more delicate if blanched before cooking. A few strawber-
ries cooked with the rhubarb improve the color and flavor.
BAKED RHUBARB
Prepare as above and bake in an earthen or granite dish until
tender and deep red in color.
CRANBERRY SAUCE
4 c. berries
2 c. sugar
li c. boiling water
Pick over and wash the berries. Put in a stew pan and add the
hot water. Cover and boil 10 minutes, taking care the sauce does
not boil over. Add sugar and stir until dissolved. Cool and serve.
CRANBERRY JELLY
4 c. berries
1 c. sugar
Boiling water
Pick over and wash the berries. Put in a stew pan and cover
with boiling water. Let stand over a low flame just until the skins
burst. Drain, add 1 c. boiling water, cover and boil 15 minutes,
taking care that they do not boil over. Press through a sieve. Add
the sugar, and boil 5 minutes, uncovered. Turn into molds or
glasses.
BEVERAGES I I
STEWED PRUNES
Wash the prunes and soak them in cold water over night. Sim-
mer or cook in a double boiler until tender. If sugar is used, add it
after the prunes are cooked. If desired, a small quantity of lemon
juice may be added when the prunes are cold.
STEWED APRICOTS
Prepare and cook dried apricots as directed for Stewed Prunes.
Beverages
COCOA
3 c. milk 2^ tb. cocoa
1 c. hot water 3 tb. sugar
Few grains salt 1 tb. flour
Mix the dry ingredients and blend with a little hot water. Add to
the rest of the hot water and cook 5 minutes. Add the milk and
heat to the boiling point. Beat with a Dover egg beater to prevent
a scum from forming. Add a few drops of vanilla, if desired.
HOT CHOCOLATE
1-J sqs. shaved chocolate Few grains salt
i c. sugar 14 c. boiling water
3 c. milk
Mix the chocolate, sugar, salt, and water. Cook 5 minutes, stir-
ring occasionally to prevent burning. Add the milk and heat to the
boiling point. If desired, ^ t. vanilla may be added. Beat with a
Dover beater and serve with or without whipped cream.
BOILED COFFEE
1 c. or less coffee ground medium fine
5 to 6 c. cold or freshly boiled water
1 crushed egg shell, or i egg white, if desired
Cold water to clear the coffee
Scald the coffee pot, put in the coffee, and add the measured
water. Bring slowly to the boiling point. If made with cold water
boil 1 minute; if with hot water boil 3 to 5 minutes. Pour out a
little of the coffee to clear the spout, and return the coffee to the
coffee pot. Pour in about c. cold water, mixed with the egg shell
12 HANDBOOK OF RECIPES
or white, if used, to clear the coffee. Let it stand near the fire 10
minutes. It is often of advantage to put the coffee in a cheese-cloth
bag, or an aluminum filter before placing it in the pot.
FILTERED COFFEE
1 c. or less coffee, finely ground
6 c. freshly boiled water
Filtered coffee is made by pouring boiling water through finely
ground coffee in a fine sieve. This may be repeated several times
to make the coffee stronger if the water is kept hot. There are
many kinds of pots for making coffee in this way. Some of them
are to be placed over the flame, and are so arranged that the boiling
water is automatically and repeatedly poured over the coffee.
TEA
1 t. tea, or less
2 c. water
Put the tea into a scalded earthen or china tea pot and pour the
freshly boiled water over it. Cover and allow to steep 3 to 5 minutes.
Serve with sugar and cream, if desired, or with sugar and a thin
slice of lemon. Tea should always be freshly made and should never
be boiled.
LEMONADE
a c. sugar
1 pt. water
.', c. lemon juice
Make a syrup by boiling the sugar and water. Cool and add
the lemon juice; then add enough water to suit the taste.
ICED CHOCOLATE
Follow the directions for Hot Chocolate. Chill and serve with
chopped ice and whipped cream, if desired.
ICED TEA
Follow the directions for Tea. Chill and serve with chopped ice
and a wedge of lemon, and powdered sugar, if desired.
CEREALS 13
Cereals
Cereals are seeds of grasses. The common ones are wheat, oats,
corn, rice, barley, and rye. They are sometimes prepared for mar-
ket by simply removing the outside husk, and are also manufactured
into many different forms.
Cereals require thorough cooking on account of the starch and
cellulose which they contain. They may be boiled directly over the
fire, but for long cooking it is safer to use a double boiler or to cook
them in the oven.
TIME TABLE FOR COOKING CEREALS
Rolled oats, 1 to 2 hours.
Rolled wheat, 1 to 2 hours.
Granulated wheat, 1 to 2 hours.
Boiled rice, 45 minutes to 1 hour.
Steamed rice, 1 hour.
Fine hominy, 2 hours.
Coarse hominy, 3 hours
Cornmeal mush, 1 to 3 hours.
CORNMEAL MUSH
4 c. boiling water or skim milk
1 t. salt
1 c. cornmeal
Cool the water slightly, add the salt, and pour in the cereal slowly,
stirring to prevent lumping. Cook and stir until the cereal thick-
ens. Cover the dish closely and place in the oven or over a very low
flame to cook for an hour; or place over hot water to cook 2 or 3
hours. Mush may be cooked in the oven in a shorter time than over
hot water. It is less likely to scorch in the oven and has a better
consistency than if cooked over the direct flame.
GRANULATED WHEAT
a c. cereal
4 c. water or skim milk
1 t. salt
. Follow the directions given for Cornmeal Mush.
ROLLED OATS
2 c. rolled oats
4 c. water or skim milk
1 t. salt
Follow the directions given for Cornmeal Mush.
14 HANDBOOK OF RECIPES
GRAHAM MUSH
1 c. graham flour
3 c. boiling water
1 1. salt
Follow the directions given for Cornmeal Mush.
BOILED RICE
1 c. rice
6 c. boiling water
1 t. salt
Wash the rice in several waters to remove the loose starch. Add
it to the boiling salted water and boil vigorously for a few minutes.
Cover and cook over a very low flame until tender, from 45 to 60
minutes. The rice should not be stirred during cooking, but may
be lifted gently from the bottom with a fork if necessary, to pre-
vent sticking.
STEAMED RICE
1 c. rice
4 c. water or milk
1 t. salt
Wash the rice in several waters to remove loose starch. Have the
water boiling in the upper part of the double boiler and add the salt.
Sprinkle in the rice. Boil 5 minutes directly over the fire; then
place the upper part of the boiler in the lower part containing hot
water, and cook 1 hour or until soft.
RICE AND CHEESE
3 c. cooked rice 1 c. Thin White Sauce,
About 1 c. grated cheese or about 1 c. milk
Cayenne Buttered crumbs
Salt if needed
If White Sauce is to be used add the cheese to it and stir while
the cheese melts, keeping the mixture just below the boiling point.
Place the rice in an oiled baking dish and add the cheese mixture,
stirring slightly with a fork. If milk is used cover the bottom of
the baking dish with rice, sprinkle it with cheese, cayenne, and salt,
and repeat until all the rice is used. Add milk to half the depth of
the contents. Cover with buttered crumbs and bake until the
crumbs are brown.
CEREALS 1 5
RICE TIMBALES
1 c. uncooked rice l t. salt
3 c. boiling water or stock 1 c. Tomato Sauce
Put the boiling water, salt, and well-washed rice in the upper part
of the double boiler and boil for 10 minutes. Place over hot water
and cook until the rice is tender. Add the Tomato Sauce, stirring
slightly with a fork. Cook 15 minutes longer, pack in oiled timbale
molds, and keep in a warm place until firm. Use alone or as a
garnish with Pot Roast.
RICE CROQUETTES
c. uncooked rice 1 egg or 2 yolks
^ c. boiling water 1 tb. fat
1 c. to H c. hot milk 2 tb. sugar, if desired
t. salt Fat-proof Coating
Add the salt to the water boiling directly over the fire in the upper
part of the double boiler. Sprinkle in the well-washed rice and boil
until the water is absorbed. Place over hot water, add 1 c. of the
hot milk and cook, covered, 1 hour or until soft. If the rice becomes
dry before it is tender, add a little more hot milk. Cool slightly, add
the beaten egg and fat, and the sugar if used. When cold, form into
balls, dip in sifted crumbs, and shape into nests or cylinders. Dip
in egg and in crumbs to complete the Fat-proof Coating. Fry and
drain on unglazed paper. Serve hot as a vegetable, and, if in the
shape of nests, garnish with jelly.
RICE CAKES
2 c. cooked rice
1 or 2 eggs, beaten slightly
i t. salt
Mix the ingredients. Drop by tablespoonfuls on an oiled frying
pan and saute until delicately browned on both sides. If desired,
2 tb. sugar may be added.
SPANISH RICE
1 c. uncooked rice 1 small onion, chopped fine
2 tb. fat 1 chopped green pepper or
2 c. water pimento, if desired
2 c. tomatoes 1 1. salt
I t. pepper
Wash the rice, dry it thoroughly, and brown it in the fat. Add
the water, tomatoes, onion, and seasonings. Cook for 30 minutes,
or until the rice is tender, adding more water if needed.
16 HANDBOOK OF RECIPES
HOMINY
1 c. dried hominy
Water
1 1. salt
Wash the hominy and soak it in cold water several hours. Add
salt and boil directly over the fire for at least 5 minutes. Cover and
continue cooking over a low flame or over hot water or in the oven
from 2 to 3 hours.
HOMINY CAKES
2 c. cooked hominy
1 or 2 eggs, beaten slightly
t. salt
Mix the ingredients. Drop by tablespoonfuls on an oiled frying
pan, and saute until delicately browned on both sides. Serve im-
mediately.
HOMINY AND CHEESE
3 c. cooked hominy l c - Thin White Sauce
or about 1 c. milk
1 c. grated cheese, or less . ,.
Buttered crumbs, if
Cayenne desired
Salt, if needed.
Follow the directions given for Rice and Cheese.
CEREAL WITH FRUIT
Hot cereals may be served with many kinds of fruit. Cereals
may be packed while hot in molds with fruit and served cold with
cream and sugar.
SAUTED OR FRIED MUSH
Pack left-over mush in molds. When cold, cut in slices and
saute or fry them. Serve with syrup.
CARAMEL SYRUP
1 c. sugar
1 c. boiling water
Melt the sugar in a sauce pan, stirring constantly until it is light
brown. Add the hot water and simmer to make a syrup.
SUGAR SYRUP
1 c. brown or granulated sugar
f c. hot water
2 tb. corn syrup, or 1-16 t. cream of tartar
Mix the ingredients, and cook until of the desired consistency.
MACARONI AND SPAGHETTI 17
Macaroni and Spaghetti
Macaroni, spaghetti and vermicelli are made from coarsely
ground wheat flour very rich in gluten. The flour is made into a
dough with hot water. It is then placed in a press and forced out
through holes and dried.
BOILED MACARONI OR SPAGHETTI
1 c. macaroni, or spaghetti
2 qt. water
1 tb. salt
Break the macaroni or spaghetti in pieces and wash it. Cook in
boiling salted water until soft. Drain and pour over it a cup of
cold water to prevent the pieces from clinging together. Drain
and reheat in Tomato Sauce or bake with cheese or meat and any
desired seasoning. The water drained from macaroni or spaghetti
should be saved for use in soups.
TOMATO SAUCE
1 c. strained tomato 1 t. minced onion
2 tb. or less fat i t. salt
2 tb. flour Pepper
The onion may be cooked in the fat until light yellow, or it may be
added to the tomato. Make the sauce according to any one of the
methods given for making White Sauce. A more highly flavored
sauce may be made by cooking a little minced carrot, turnip, and
green pepper in the fat with the onion. The vegetables may be
strained out of the sauce.
MACARONI AND CHEESE
Follow the directions for Rice and Cheese, substituting cooked
macaroni for rice.
BAKED SPAGHETTI
3 c. Boiled Spaghetti 1 \ c. tomatoes
4 to 1 c. cooked meat 2 tb. melted fat
| sweet green pepper if desired Salt
4 small onion Pepper
J to 1 c. mushrooms if desired
Chop the onion, green pepper, mushrooms, and meat. Add
the Boiled Spaghetti, seasoning, and tomatoes. Put the mixture in
an oiled baking dish. Cover with buttered crumbs, if desired.
Bake in a moderate oven about 30 minutes.
18 HANDBOOK OF RECIPES
Vegetables
Great care should be taken to prepare vegetables in such a way
as to retain all of their food value and flavor and those which con-
tain starch should be thoroughly cooked. Various parts of plants
are used as food. Examples:
Tubers (under ground stems) : White potatoes.
Roots: Carrots, turnips, beets, sweet potatoes, and radishes.
Stems: Celery, asparagus.
Bulbs: Onions.
Leaves : Cabbage, lettuce, spinach, and other greens.
Flowers: Cauliflower.
Fruit: Tomatoes, beans, peas, cucumbers, and egg plant.
TIME TABLE FOR BOILING VEGETABLES
Asparagus (young), 20 to 30 min.
Asparagus (old), 30 to 40 min.
Beans (string), 1 to 2-J hrs.
Beans (dried lima or navy, after soaking), 1| to 2 hrs.
Beets (young), 45 min. to 1 hr.
Beets (old) , 3 to 4 hrs.
Cabbage (young), 30 min.
Cabbage (old), 1 hr.
Cauliflower, 25 to 40 min.
Green Corn, 10 to 15 min.
Onions, 50 min. to 1 hr.
Parsnips, 30 to 55 min.
Potatoes, 25 to 35 min.
Potatoes (sweet), 25 to 30 min.
Peas, 20 min. to 1 hr.
Squash (summer), 20 to 55 min.
Squash (winter), 1 to 1-J hrs.
Tomatoes: (Stewed), 15 to 20 min.
Turnips, 40 min. to 1 hr.
BOILED POTATOES
Scrub the potatoes and remove the dark spots. Cook in boiling
water until tender, but do not allow the water to boil violently as
the potatoes are likely to be broken. Drain and dry them over the
fire. They may be served without being peeled, or the skins may
be removed and the potatoes seasoned with butter, pepper, and
salt.
VEGETABLES 1 9
MASHED POTATOES
6 medium sized potatoes c. hot milk, or more
3 tb. butter, or less About 1 t. salt
Scrub the potatoes and remove the dark spots. The skins may
be removed easily and without waste, if the potatoes are first boiled
10 minutes. Peel them quickly and cook at once in boiling salted
water until tender. Drain them and save the water for use in soup
or bread. Mash the potatoes, add the seasoning and milk, and beat
until light. If desired, the milk may be heated in the pan with
the potatoes by pushing them to one side. Mashed potatoes may
be kept light and hot if the pan is set in hot water.
POTATO CAKES
Shape cold Mashed Potatoes into small cakes and saute them in
hot fat.
POTATO CROQUETTES
Use Mashed Potatoes, adding a little minced parsley and a well
beaten egg if desired. Shape into croquettes and dip in Fat-proof
Coating. Fry and drain on unglazed paper.
CREAMED POTATOES
3 c. Boiled Potatoes
2 c. Medium White Sauce
Small new potatoes may be served whole. Others should be cut
when cold into cubes or slices. Add the potatoes to the sauce and
serve hot. Garnish with a little paprika or parsley if desired.
CREAMED POTATOES (Quick Method)
3 c. Boiled Potatoes 2 c. milk
4 tb. flour Salt
3 tb. or less butter or other fat Pepper
Cut cold Boiled Potatoes into small cubes or slices. Put them in
a sauce pan and sprinkle the flour, salt and pepper through them.
Add the milk and butter and cook about 10 minutes over a low
flame, adding a little more milk if needed. Lift and turn the
potatoes to keep them from sticking.
CREAMED POTATOES (Onion Flavor)
3 c. Boiled Potatoes, diced 4 tb. flour
2 tb. or less fat 2 c. milk
\ small onion, sliced Salt
Pepper
Sprinkle the flour, pepper, and salt through the potatoes. Heat
the fat in a frying pan, and cook the onion in it until light brown.
20 HANDBOOK OF RECIPES
Add the potatoes and milk and cook about 10 minutes over a mod-
erate fire, lifting and turning the potatoes to keep them from
sticking.
,LYONNAISE POTATOES
2 c. cold Boiled Potatoes 1 tb. minced onion
Salt About 2 tb. fat
Pepper 1 tb. minced parsley
Cut the cold Boiled Potatoes into one-half inch cubes. Sprinkle
with salt and pepper. Cook the onion in the fat until brown.
Then remove the onion and cook the potatoes in the fat, turning
to brown them evenly. Sprinkle with parsley and serve.
SAUTED POTATOES
Peel cold Boiled Potatoes and cut them into small cubes or slices.
Sprinkle with salt and pepper, and saute until delicately browned,
lifting and turning them occasionally. Serve immediately.
PANNED POTATOES (Quick Method)
Wash the potatoes and boil them 10 minutes. Peel and cut them
in fourth inch slices, and place in a pan. Add hot water to half the
depth of the potatoes and season with butter, pepper, and salt.
Cover closely and cook until the potatoes are soft, lifting and turn-
ing them occasionally, and adding a little water, if necessary, to
prevent scorching. They should be almost dry when done and
should be served immediately.
POTATO CHOWDER
6 medium sized potatoes 2 c. milk
J Ib. salt pork, or less 1 t. salt
1 small onion, minced Pepper
Wash the potatoes and boil them 10 minutes. Peel and dice
them. Cut the pork into small pieces and cook with the onion
until light brown, using the kettle in which the chowder is to be
made. Cool slightly, add the potatoes with enough hot water to
cover them and cook until tender. Add the milk, bring to the boil-
ing point, season, and serve.
BAKED POTATOES
Select smooth potatoes of uniform size, and scrub them. Bake
them in a hot oven until soft, or boil them 15 minutes, and then
place them in the oven to bake. The potatoes are more quickly
VEGETABLES 2 1
cooked, and have a softer skin if the latter method is used. Serve
them at once, or prick them with a fork to allow the steam to
escape.
STUFFED BAKED POTATOES
Cut hot Baked Potatoes in two lengthwise or cut off one end.
Scoop out the inside, mash, and season as Mashed Potatoes. Put
back into the shells lightly, and return to the oven to brown.
Chopped cooked meat or grated cheese may be mixed with the filling
or sprinkled over the top.
POTATOES ROASTED WITH MEAT
Scrub the potatoes and boil them 10 minutes. Drain and peel
them. Place the potatoes in the pan with the roast during the
last 40 or 50 minutes of cooking. Turn the potatoes occasionally,
and cook until they are tender and brown.
SCALLOPED POTATOES
Wash the potatoes, boil them 10 minutes, peel, and slice them.
Put a layer into an oiled baking dish; sprinkle with salt, pepper
and flour, and dot with bits of butter. Repeat until the dish is
full. Add hot milk until it may be seen on top. Cover and bake in
a moderate oven until the potatoes are tender (about 1 hour and 15
minutes). Uncover and brown them.
POTATO CHIPS
Wash and pare the potatoes and cut them into very thin slices.
Soak them about an hour in ice water. Remove the potatoes from
the water and dry them between the folds of a clean cloth. Fry
them in deep fat. Drain them on unglazed paper and sprinkle
them with salt.
FRENCH FRIED POTATOES
Select small potatoes of uniform size. Wash and pare them and
then cut them into eighths lengthwise. Soak them about an hour
in ice water, then drain and dry them between the folds of a clean
cloth. Fry the potatoes in deep fat. Drain them on unglazed
paper and sprinkle them with salt.
BAKED SWEET POTATOES
Follow the directions for Baked Potatoes.
SAUTED SWEET POTATOES
Scrub the potatoes and cook them in boiling water until tender.
Drain and peel them. Cut the potatoes into pieces of uniform size ;
or mash, season, then shape them into cakes. Saute and serve.
22 HANDBOOK OF RECIPES
GLAZED OR CANDIED SWEET POTATOES
5 or 6 medium sized potatoes 2 tb. water
c. sugar, brown or granulated 4 t. salt
Butter or other fat
Wash the potatoes and cut out the imperfections. Boil 20 min-
utes. Drain, scrape off the skins, cut lengthwise into slices one-half
inch thick and arrange on an oiled pan. Make a syrup by boiling
the sugar, salt, and water 5 minutes. Pour part of the syrup over
the potatoes, dot them with butter and bake in a moderate oven
20 to 30 minutes, or until well browned and tender. Baste with the
remaining syrup during baking.
STEAMED WINTER SQUASH
Choose a winter squash, heavy in proportion to its size. Wash
and break it into pieces. Remove the seeds and stringy portion.
Place pulp side up in a steamer and steam half an hour, or until
tender. Scoop out the pulp, mash it, and season with salt, pepper,
butter, and a little sugar, if needed. If too dry beat in a little hot
milk.
BAKED SQUASH
Wash the squash and cut into pieces suitable for serving. Re-
move the seeds and stringy portion and place the pieces on a
shallow pan. Sprinkle with salt and pepper, and dot with butter.
Bake in a hot oven. Serve in the shell or scrape out the pulp and
mash it.
PARSNIPS
Wash the parsnips, scald till the skins can be easily removed,
and dip them in cold water. Scrape off the skins and cut the large
parsnips into halves or quarters. Cook them in steam or in
boiling salted water until tender, allowing the liquor to cook down.
Season with butter, pepper, and salt; or drain and saute them.
MASHED TURNIPS
Wash and pare the turnips. Cut them into slices and cook in
boiling salted water until tender. Drain, mash, and season with
butter, pepper, and salt.
CREAMED TURNIPS
2 c. turnips
1 c. Medium White Sauce
Wash and pare the turnips. Cut them in half-inch cubes. Cook
them in boiling salted water until tender. Drain and add White
Sauce.
VEGETABLES 23
CARROTS
Wash the carrots, scald till the skins are loose, and dip them
quickly into cold water. Scrape off the skins and cut the carrots
into cubes or slices. Cook them in steam or in boiling salted water
until tender, allowing the liquor to cook down. Add White Sauce
or season with butter, pepper, and salt.
CARROTS AND PEAS
1 c. cooked carrots, diced 2 tb. butter, or less
1 c. cooked peas ^ t. salt
Heat the carrots and peas together, season, and serve.
CREAMED SALSIFY (Oyster Plant)
Follow the directions given for Carrots.
SALSIFY CAKES
2 c. cooked mashed salsify Few grains pepper
1 tb. butter, or less | t. salt
Wash the salsify. It need not be scraped. Steam it until tender,
and mash and season with butter, pepper, and salt. Shape into
small cakes, roll them in flour, and saute or fry them.
BUTTERED BEETS
Cut off the leaves of the beets and part of the stems. Wash the
beets and cook in boiling water until tender. Drain, cover with
cold water and remove the skins. Small beets should be left whole,
and larger ones cut into quarters or slices. Reheat over hot water,
seasoning with butter, salt, pepper, and a little vinegar if desired.
PICKLED BEETS
Cook the beets and remove the skins, as above. Small beets
should be left whole, and the larger ones cut in quarters or slices.
Cover with diluted vinegar, adding a little sugar, salt, and pepper
if desired.
BEET RELISH.
2 c. chopped cooked beets | c. sugar
i c. grated horseradish root ^ t. salt
Vinegar to cover
Mix the ingredients in the order given, and serve cold as a relish
with meat.
24 HANDBOOK OF RECIPES
BOILED CABBAGE
Take off the outside leaves of the cabbage, cut it into quarters,
and remove the tough stalks. Soak in cold water, and cook uncov-
ered in boiling salted water until tender (from 30 to 60 minutes).
Drain and serve ; or chop and season with butter, salt, and pepper.
SCALLOPED CABBAGE
1 small head of cabbage
2 c. Medium White Sauce
Buttered crumbs
Cook the cabbage as directed for Boiled Cabbage. Cut it in
pieces and put into an oiled baking dish. Add the White Sauce
and lift the cabbage with a fork to mix it with the sauce. Cover
with buttered crumbs and brown in the oven.
STUFFED CABBAGE
1 medium sized cabbage Butter
1 c. ground beef Salt
1 c. cooked rice or crumbs Pepper
Remove the outside leaves and core from the cabbage, and
reserve them for soup. Mix the meat, rice, and seasonings. Stuff
the cabbage with this mixture and tie a large leaf over the top.
Cook the cabbage in steam or boiling salted water until tender.
CAULIFLOWER
Soak the cauliflower about 1 hour in cold water. It may be left
whole or may be separated into pieces before cooking. Cook it in
steam or in boiling salted water until tender. Drain and season with
butter, pepper, and salt; or serve in Medium White Sauce. If it
is not too strong in flavor, part or all of the liquor in which the
cauliflower was cooked may be used in the sauce, or in making soup.
ONIONS
Peel the onions under cold water. Cook them in boiling salted
water until tender. If a mild flavor is desired the water may be
changed once or twice during the cooking. Drain them and re-
serve the water for use in soup. The onions may be seasoned with
butter, pepper, and salt, or may be creamed or scalloped.
STUFFED ONIONS
Prepare as directed for Onions. Push out the soft centers, leav-
ing the outer layers intact. Chop the centers and add soft stale
bread crumbs, or cooked meat, and enough Medium White Sauce
to moisten. Stuff the onion cups with this mixture. Sprinkle the
top with buttered bread crumbs and bake in a hot oven until the
crumbs are brown.
VEGETABLES 25
ASPARAGUS
Break off the lower tough part of the stalks, as far down as they
will snap, and reserve them for soup. The asparagus may be
cooked whole or broken into inch lengths. Cook it in boiling salted
water until tender, leaving the tips out of the water the first ten
minutes. Boil down the water in which the asparagus was cooked.
Season the asparagus with butter, pepper, and salt, or add White
Sauce as desired.
CREAMED CELERY
2 c. celery
li c. Medium White Sauce
Separate and wash the celery, removing the leaves. Cut in half-
inch lengths and cook in boiling salted water until tender, allowing
the liquor to cook down. Make a Medium White Sauce, substitut-
ing the liquor from the celery for part of the milk. Add the celery
and serve on toast. Celery leaves should be saved and may be used,
either fresh or dried, for seasoning.
FRIED EGG-PLANT
Wash the egg-plant and pare it. Cut it in thin slices and pile
them on a dish, sprinkling each one with salt. Let them stand an
hour with a weight on top to press out the juice. Drain, dip in
Fat-proof Coating or batter, and fry. Make the batter by mixing
1 c. flour, f c . milk, 2 eggs or less, and a little salt and pepper.
STUFFED EGG-PLANT
1 egg-plant Few grains pepper
2 tb. bacon or other fat 1 t. salt
1 t. minced onion Stock or water
1 c. soft stale bread crumbs 1 beaten egg, or none
Buttered crumbs
Wash the egg-plant and cook it about 15 minutes in boiling
salted water. Cut off the top and scoop out the pulp. Chop the
pulp, add the fat, crumbs, seasoning, and stock or water to moisten.
Cook the mixture 5 minutes, cool it slightly, and add the egg. Fill
the shell with this mixture, cover with buttered crumbs, and bake
from 20 to 30 minutes.
STEWED TOMATOES
Wash the tomatoes, scald and peel them. Cut them in quarters
and simmer 15 or 20 minutes. Season with butter, salt, pepper,
and sugar if desired. Small cubes of stale bread or toast may be
added just before removing the tomatoes from the fire.
26 HANDBOOK OF RECIPES
SCALLOPED TOMATOES
4 c. tomatoes 1 t. grated onion if desired
1 t. salt 2 c. soft stale bread crumbs
$ t. pepper mixed with 2 tb. melted fat
1 t. sugar
Mix these ingredients, reserving i c. buttered crumbs. Pour
into an oiled baking dish, cover with the reserved crumbs, and bake
until brown.
SAUTED TOMATOES
Select under-ripe or green tomatoes. Wash and cut them cross-
wise in half-inch slices. Sprinkle them with salt, pepper, and
sugar if desired. Dip in flour, cornmeal, or in Fat-proof Coating
and saute.
STUFFED TOMATOES
6 tomatoes 1 t. sugar if desired
1 to 2 c. soft stale 1 t. minced onion
bread crumbs 1 tb. minced parsley
i c. chopped cooked meat 1 t. salt
or cooked corn Few grains pepper
c. dry buttered crumbs
Select firm tomatoes of uniform size and wash them but do not
remove the skins. Cut a thin slice from the top and scoop out
the inside. Mix the pulp with crumbs and meat or corn, and season
as desired. Stuff the tomatoes with the mixture, cover with but-
tered crumbs and bake until the crumbs are brown.
STUFFED PEPPERS
Select sweet green peppers of uniform size. Wash them and cut
out the stems, removing a small portion of the pepper around them.
Take out the seeds and partitions. Simmer the peppers 15 to 20
minutes and drain them. Fill with any desired mixture such as
chopped cooked meat, and bread crumbs or rice, moistened with
gravy or White Sauce, and seasoned with onion, pepper, and salt;
or with cooked macaroni and tomatoes ; or with tomatoes, celery,
and cooked corn or rice in any desired combination. Cover the
tops with buttered crumbs and place the peppers in a pan contain-
ing a little hot water. Bake until the crumbs are brown.
GREENS
The leaves of many cultivated and of some uncultivated plants
are eaten as "greens". Many of those which have commonly been
discarded may be utilized in this way. Spinach, Swiss chard, kale,
rape, and the tops of young beets, turnips, carrots, and radishes are
VEGETABLES 27
among the cultivated plants used. Some uncultivated greens are
dandelions, mustard, sour dock, purslane, and pepper cress. Young
and tender greens may be steamed, or cooked as directed for
Spinach, to retain the flavor and mineral matter. The leaves of
older plants may be cooked in boiling water, with or without bacon,
a ham bone, or fat salt pork. If the leaves have too strong a flavor
they may first be parboiled.
SPINACH
Pick over the spinach and remove the roots. Put it into a pan
with plenty of cold water, so that the sand will settle. Shake the
leaves and lift them out. Repeat until free from sand. Drain well
and cook covered 10 to 15 minutes over a low flame, without adding
water. A little butter or bacon fat may be melted in the pan before
putting in the spinach. Season with salt, pepper, and vinegar if
liked. Garnish the spinach with slices of Hard Cooked Eggs.
STEWED CORN
Remove the husks and silk from the corn. Cut off the tips of
the kernels with a sharp knife and scrape out the remaining pulp
with the back of the knife. Add a little water or milk and cook the
corn over a low flame 20 to 30 minutes, stirring occasionally, or
cook it over hot water after the boiling point is reached. Season
with butter, pepper, salt, and a little sugar if needed.
DRIED CORN, STEWED
Soak the corn in cold water several hours. Cook until tender.
Season with butter, pepper, and salt, adding a little milk or cream
if desired.
SCALLOPED CORN
2 c. cooked corn | c. soft stale bread crumbs
2 c. Medium White Sauce i c. fine dry buttered crumbs
Mix the corn with the sauce and soft crumbs. Add salt, pepper,
and a little sugar if needed. Place the mixture in an oiled baking
dish. Cover with the buttered crumbs, and bake until the crumbs
are brown.
BAKED CORN
2 c. Stewed Corn 1 tb. butter
2 eggs or less 2 c. hot milk or less
1 t. salt Few grains pepper
Beat the eggs slightly and add to the corn, seasonings and milk.
If the amount of egg is reduced, the milk should be decreased also.
Put into an oiled baking dish. Set the dish in hot water and bake
in a slow oven.
28 HANDBOOK OF RECIPES
CORN OYSTERS
2 c. pulp of corn Salt and pepper to taste
2 eggs well beaten c. flour
Grate raw corn slightly and scrape out the pulp with the dull
edge of a knife. If canned corn is used it should be chopped or
pressed through a sieve. Add the eggs to the corn and enough of
the flour to make a pour batter. Season to taste, adding a little
sugar if the corn is not sweet. Drop by teaspoonfuls on a hot oiled
griddle, and brown on both sides.
CORN CHOWDER
3 medium sized potatoes 2 c. milk
\ Ib. salt pork, or less 2 c. cooked corn
1 small onion, minced 1 t. salt
Pepper
Follow the directions given for Potato Chowder, adding the corn
with the milk.
SUCCOTASH
Cook lima beans until nearly tender. Cut off the tips of kernels
of corn and scrape out the pulp with the dull edge of a knife. Add
to the beans and cook 20 to 30 minutes. Season with butter, salt,
and pepper. Dried lima beans and canned or dried corn may be
used if the fresh vegetables are not at hand.
BUTTERED PEAS
Shell the peas and wash them. Cook until tender in enough hot
water to cover them, allowing the liquor to cook down. Season
with salt, pepper, and butter, and sugar if needed.
CREAMED PEAS
2 c. cooked peas
1 c. Medium White Sauce
Heat the peas in the White Sauce. The liquor from the peas
may be used in making the sauce.
PEA PATTIES
Fill Patty Shells with hot Creamed Peas.
VEGETABLES 29
GREEN BEANS
Wash the beans and string them. Cook in boiling water until
tender, with or without a piece of ham, bacon, or salt pork. Allow
the liquor to cook down, and season as desired.
LIMA BEANS
Wash and pick over the beans. If dried beans are used soak
them several hours in cold water. Cook the beans in boiling water
until tender, allowing the liquor to cook down. Season with butter,
pepper and salt. Add cream or White Sauce if desired.
BOSTON BAKED BEANS
1 qt. navy beans 1 tb. salt
Cold water 1 tb. molasses or more
i lb. salt pork or less 3 tb. sugar if desired
1 c. tomato or i c. catsup if desired
Pick over and wash the beans. Soak over night in cold water.
Drain and cover with fresh water. Simmer until the skins begin to
burst. Drain the beans, throwing the water out of doors not in
the sink because of the odor. Scald and scrape the rind of the pork.
Place a one-fourth-inch slice of pork in the bottom of the bean pot.
Cut through the rind of the remaining pork, making cuts one inch
deep. Put the beans in the pot and bury the pork in them. Mix the
seasoning with 1 c. boiling water and pour over the beans. Add
enough more boiling water to cover them. Cover the bean pot ; put
into the oven and bake slowly 6 to 8 hours, uncovering for the
last hour to allow the beans to brown. Add water as needed.
BEANS WITH BACON
2 c. navy beans
i lb. or less bacon, sliced
Pick over and wash the beans and soak over night in cold water.
Boil 5 minutes in sufficient water to cover. Drain and put into a
shallow pan, laying the bacon on top. Cover with hot water and
bake in a moderate oven until beans are soft and brown. About c
hours will be required. Add water at intervals as necessary and
stir occasionally to brown the beans throughout.
BAKED LENTILS
Prepare as directed for Beans with Bacon, or Boston Baked
Beans, adding a few drops of onion juice if desired.
30 HANDBOOK OF RECIPES
BEAN OR LENTIL LOAF
1 c. dried beans or lentils 1 tb. chopped parsley
A few celery leaves if desired
Bread crumbs if needed Few drops onion juice
1 egg or none ^ c. broken nut meats
H tb. melted fat if desired
1 t. salt Water or stock to
Pepper moisten if needed
Pick over the beans or lentils and wash them. Soak them sev-
eral hours in cold water and cook with the celery leaves until soft.
Drain and press through a sieve or grind in a food chopper. To the
pulp add the remaining ingredients. Cool the mixture, shape into
a loaf and bake on a shallow pan. Serve with or without Tomato
Sauce.
NUT LOAF
| to 1 c. chopped black wal- About 1 t. salt
nuts, or other nut meats Few grains pepper
2 c. cooked rice, or i t. sage, if desired
Mashed Potato 1 tb. minced onion,
Bread crumbs if needed if desired
1 beaten egg or none 1 tb. melted fat
Milk or stock to moisten if needed
If the onion is to be used, brown it in the fat. Mix all the ingre-
dients, using the crumbs or liquid needed to shape into a loaf.
Place on a shallow oiled pan, and bake until brown in a hot oven.
Serve with or without Tomato Sauce.
BEAN OR LENTIL CROQUETTES
Use the Bean or Lentil Loaf mixture. Cool and shape into cro-
quettes. Dip in Fat-proof Coating, fry and drain on unglazed
paper; or roll them in buttered crumbs and brown in the oven.
Serve hot with or without Tomato Sauce.
MILK 31
Milk
Each nutrient is represented in milk, making it an excellent
food. Some products of milk are cream, skim milk, butter, butter-
milk, and many kinds of cheese.
CARE OF MILK
1. Wash the tops of milk bottles before emptying them.
2. Vessels used for milk should be thoroughly washed and scalded.
3. Never leave milk uncovered.
4. Keep milk in glass, earthen or enameled ware, or in new tin
dishes.
5. As milk absorbs odors very easily, it should not be left near
anything which has a strong odor.
6. Milk should be cooled quickly and kept cold.
WHITE SAUCE
Thin. Medium. Thick.
Butter or other fat Itb.. ...2 tb. . ...2 tb.
Flour Itb.. ...2tb. .. ..4 tb.
Milk, whole or skim, .. ...Ic. . ...1 c. . ...1 c.
Salt . ...Jt. . -it. . -it.
Pepper ...f. g. . -f. g. ~.f. g.
Note In making larger quantities the amount of butter may be
decreased. It is safer to cook White Sauce over hot water after
the boiling point is reached.
Methods of Combining
I. Mix the dry ingredients together. Melt the butter in a sauce-
pan, remove from the fire and add the dry ingredients, stir-
ring until all lumps disappear. Add the cold milk and re-
turn to the fire. Stir constantly and cook five minutes.
II. Cream the butter with the dry ingredients. Add the hot milk
gradually, stirring to keep the mixture smooth. Cook 5
minutes, stirring while it thickens.
III. Mix the dry ingredients and blend with enough cold milk to
pour easily. Have the rest of the milk hot and add the mix-
ture to it gradually, stirring constantly until thickened.
Cook 5 minutes. Stir in the butter. The amount of butter
may be decreased or omitted, when the sauce is made by
this method.
32 HANDBOOK OF RECIPES
JUNKET
c. sugar 1 rennet tablet dissolved in
1 qt. whole or 1 tb. cold water
skimmed milk 1 t. vanilla
Heat the milk in a double boiler until it is just lukewarm. Add
the sugar and vanilla, and stir until the sugar is dissolved. Pour
into serving dishes and add rennet. Let the mixture stand in a
warm room until it begins to thicken; then, taking care not to jar
it, put in a cool place and leave until firm. Sprinkle with a little
cinnamon or nutmeg if desired, and serve with cream and sugar.
CHOCOLATE JUNKET
Melt 1 square of chocolate. Heat ^ c. of milk and add to the
chocolate gradually. Stir and cook until smooth. Cool and blend
with the remaining milk. Proceed as for Plain Junket, adding 1 c.
more sugar.
Cheese
COTTAGE CHEESE
Place thick freshly soured skimmed milk or buttermilk over a
pan of hot water (not boiling). When the milk is warm and the
curd separates from the whey, drain in a cheese cloth until dry.
Put the curd into a bowl and add salt, pepper, and cream to taste,
mixing with a fork. Serve lightly heaped up. The whey should be
saved and may be used cold as a beverage or as the liquid in flour
or gelatin mixtures.
SWEET MILK CHEESE
1 qt. skimmed milk 1 rennet tablet dissolved in
Cream 1 tb. cold water
Salt
Heat the milk in a double boiler until it is just lukewarm. Add
the dissolved rennet and let the mixture stand in a warm room
until it thickens, stirring occasionally. Drain until dry in a cheese
cloth. Save the whey to serve cold as a beverage or to use as the
liquid in flour or gelatin mixtures. Place the cheese in a bowl, add
salt to taste and moisten with cream, mixing with a fork. Serve
cold with salad or fruit, or use in a sandwich filling or Cheese Loaf.
CHEESE .33
SCALLOPED CHEESE
5 or 6 slices stale bread If c. hot milk
2 tb. butter or less 2 eggs or less
1 c. grated cheese t. salt
Butter the bread and cut it into small pieces. Arrange it in an
oiled baking dish alternating with the cheese, using bread for the
bottom and top layers. Beat the eggs slightly and add the milk
and salt. Pour this mixture over the bread until it can be seen on
top, adding more milk if necessary. Bake in a slow oven 20 to 30
minutes.
CHEESE FONDUE
1 c. hot milk 1 tb. butter or less
1 c. soft stale bread crumbs f t. salt
1 Ib. cheese cut in small Few grains cayenne
pieces 3 eggs or 2
Mix all the ingredients but the eggs. Add the yolks well beaten,
and fold in the whites of the eggs beaten until stiff. Pour into an
oiled baking dish. Bake 20 minutes in a moderate oven and serve
at once.
CHEESE LOAF
2 c. cottage cheese About 1 t. salt
or 1 c. grated cheese Few grains cayenne
2 c. or less cooked rice 2 tb. lemon juice if desired
or bean pulp 1 tb. melted fat
1 beaten egg, or none Bread crumbs if needed
4 c. chopped nut meats Milk or water to moisten
if desired if needed
Mix all of the ingredients, using just enough liquid to moisten.
Shape into a loaf, place on a shallow oiled pan, and bake until
slightly brown. Serve with or without Tomato Sauce.
WELSH RAREBIT
If c. milk 1 t. mustard
3 tb. flour Few grains cayenne
2 tb. butter, or less About f Ib. cheese
f t. salt Toast or crackers
Grate the cheese or cut it in very small pieces. Make a White
Sauce from the milk, flour, butter, and seasonings. Add the cheese
and stir until it melts, keeping the mixture below the boiling point.
Serve hot on toast or crackers.
34 HANDBOOK OF RECIPES
CHEESE SAUCE
Follow the directions given for Medium White Sauce, and add
from to \ c. grated or chopped cheese to each cup of sauce. Stir
until the cheese melts, keeping the mixture below the boiling point.
Serve on hot rice, macaroni, hominy, potatoes, or toast.
CHEESE WAFERS
Sprinkle crisp wafers with a thin layer of grated cheese seasoned
with a few grains of cayenne. Bake in a slow oven until the cheese
melts. Serve with salad.
Eggs
A fresh egg has a rough shell. It sinks to the bottom when
placed in water and looks clear when held to the light. As the egg
grows older the water in it evaporates, and air laden with bacteria
takes its place, causing the egg to spoil. Placing in cold storage or
excluding the air by packing in salt, limewater, or water glass, are
common methods of preserving eggs.
EGGS PRESERVED IN WATER GLASS
1 pt. water glass (silicate of soda)
6 qt. cool boiled water
9 to 10 dozen eggs
Eggs which are to be preserved should be collected in the spring
when the supply is greatest. Only those which are clean, infertile,
and freshly laid should be selected for packing. They must not be
washed. The above amounts require a 4 gallon crock. See that the
crock is scrupulously clean. Put it in a cool place where there is no
danger of freezing, and where it will not need to be moved. Mix
the water and water glass in the crock and place the eggs in the
solution. They may be put in, a few at a time, as collected. The
eggs should be at least 2 inches below the surface of the solution.
Keep the crock covered. If properly packed, the eggs should keep
for a year. They should be washed before using, and if to be cooked
in the shells a small hole should be pricked in the large end of each
egg before cooking.
EGGS 35
POINTS IN USING EGGS
1. Eggs should be washed before using.
2. Eggs used for enriching or thickening a mixture are only slightly
beaten.
3. Yolks and whites must be beaten separately when used to lighten
a mixture.
4. In separating the white from the yolk, be careful not to break
the yolk, as even a small portion of it keeps the white from
becoming stiff when beaten.
5. Whites of eggs must not be beaten until just before using.
6. Eggs should be cooked below the boiling point of water as they
are toughened by too high a temperature.
SOFT COOKED EGGS
Lower the eggs with a spoon into a saucepan of boiling water,
having enough water to cover them. Remove the saucepan imme-
diately from the fire and let it stand covered 7 to 10 minutes or less
if very soft eggs are desired.
HARD COOKED EGGS
Lower the eggs with a spoon into a saucepan of boiling water
and place the pan where the water will keep just below the boiling
point 30 to 45 minutes. The shells may be easily removed if the
eggs are dropped into cold water as soon as they are done.
SCRAMBLED EGGS
6 eggs ^ c. milk or water
t. salt | t. pepper
1 1. butter
Beat the eggs slightly, and add the salt, pepper and milk. Put
the butter into a hot smooth frying pan and when it is melted pour
in the egg mixture. Cook until creamy over a low fire or over hot
water, stirring from the bottom of the pan as the mixture thickens.
Serve on or with slices of hot buttered toast.
POACHED EGGS
Select a shallow sauce pan or skillet just large enough to allow
sufficient space for each egg. Oil the bottom and sides of the pan
and nearly fill it with boiling salted water. Break each egg into a
saucer and slip it into the water which should be just below the
boiling point and deep enough to cover the eggs. Let them cook
36 HANDBOOK OF RECIPES
without boiling until a him has formed over the yolk and the white
is firm. Remove with a skimmer or large spoon and place each
egg on a slice of hot buttered toast. Season with salt, pepper, and
butter to taste. Egg poachers or oiled muffin rings may be placed
in the water before putting in the eggs, to keep them in shape.
EGGS POACHED IN MILK
Follow the directions given for Poached Eggs, using milk in place
of water. Pour the hot milk over the toast and eggs.
FOAMY OMELET
4 eggs Few grains pepper
\ t. salt 4 tb. water
1 tb. butter
Separate the yolks from the whites. Add the water to the whites
and beat until stiff. Drop in the unbeaten yolks, add the seasoning
and fold in with a spatula. Heat an omelet pan and butter the sides
and bottom ; turn in the mixture, spread evenly and cook over a low
fire until well puffed and delicately browned underneath. Place on
the grate in the oven to cook the top. The omelet is done, if firm
and dry when pressed with the finger. Fold and turn out on a hot
platter. Serve at once.
CREAMY OMELET
4 eggs \ t. salt
4 tb. water or milk Few grains pepper
1 tb. butter
Beat the eggs slightly, using a fork. Add the salt, pepper, and
milk or water. Melt the butter in a hot omelet pan without letting
it brown. Turn in the egg mixture, cook over a low fire, and as it
thickens, lift the edge lightly with a fork or knife to let the un-
cooked part run underneath. When creamy all through and deli-
cately browned underneath, fold and turn out in a hot platter.
Serve at once.
SPANISH OMELET
Make a Foamy or Creamy Omelet and serve with Tomato Sauce.
FANCY OMELETS
Make a Foamy or Creamy Omelet and just before it is folded,
spread over it a few teaspoonfuls of finely chopped warm ham or
chicken, or a little grated cheese. This is an excellent way to utilize
left-over materials. The omelet takes its name from the filling.
EGGS 37
GREEN PEPPER OMELET
Brown 1 tb. minced onion in 2 tb. butter in an omelet pan, and
pour in Creamy Omelet mixture to which has been added 1 c .
chopped green peppers. Cook as directed for Creamy Omelet.
CREAMED EGGS
4 Hard Cooked Eggs
14 c. Medium White Sauce
Toast
Chop the eggs and add them to the sauce, or add only the whites
and reserve the yolks for garnish. Reheat the sauce but do not
boil it after the eggs are added. Serve on toast. If reserved for
the purpose, press the yolks through a sieve and sprinkle them on
top. If desired garnish with parsley. Serve hot.
EGG IN A NEST
Separate the yolk and white of an egg, add a few grains of salt
to the white, and beat until stiff. Place it in a saucer, or pile lightly
on a piece of toast. Make a depression in the top, slip the unbroken
yolk into it and bake in a moderate oven until the white is firm on
top. Sprinkle with salt and pepper and serve at once. Garnish
with parsley.
STUFFED EGGS
Follow the directions for Hard Cooked Eggs. Drop them in cold
water. Remove the shells and cut the eggs into halves lengthwise.
Take out the yolks, mash them and mix with Cooked Salad Dressing
or season with melted butter, vinegar, sugar, salt, mustard, and
cayenne. Refill the whites with this mixture and serve cold.
BAKED EGGS
Break each egg into an oiled cup. Add a few small pieces of
cooked bacon if desired. Sprinkle with salt and pepper. Put the
cups into a pan of hot water in a moderate oven. Cook until the
whites of the eggs are firm. Serve in the cups garnished with
parsley or water cress.
38
HANDBOOK OF RECIPES
Meat
CARE OF MEAT
When meat conies from the market it should be taken out of the
paper and put in a dish in a cold place. Before cooking, the meat
should be wiped with a clean cloth, wrung out of cold water, or
scraped lightly with a knife to remove any particles that may have
adhered to the surface.
BEEF
Beef is the most generally used of all meats, being in season
throughout the year. Good beef is firm and elastic to the touch and
is well mottled and coated with fat. The flesh is purplish red when
first cut and the fat is a light straw color. Good meat has no dis-
agreeable odor.
BEEF CHART*
CUTS OF BEEF.
1. Neck
2. Chuck
3. Ribs
4. Shoulder clod
5. Fore shank
6. Brisket
7. Cross ribs
8. Plate
9. Navel
10. Loin
11: Flank
12. Rump
13. Round
14. Second cut round
15. Hind shank
The above and following charts are from Bulletin No.
Agriculture.
28, U. S. Dept. of
MEAT 39
BROILED STEAK
"Have the broiling oven hot. Wipe and trim a tender steak and
place it in an oiled broiler. Sear the meat on one side and then on
the other. For a steak an inch thick, cook 4 to 8 minutes, turning
often. Place on a platter. Sprinkle with salt and pepper, spread
with butter, and serve. For cooking tough steaks, see the recipe
for Smothered Steak.
PAN-BROILED STEAK OR CHOPS
Place the steak or chops on a very hot frying pan, with little or
no fat, and proceed as for Broiled Steak.
BROILED BEEF CAKES
1 Ib. round steak
Few grains pepper
Few grains salt
Chop or grind the steak and season it, adding a little minced
onion, if desired. Shape into small cakes, handling lightly. Broil
on an oiled broiler or a frying pan. A cup of moistened bread
crumbs and a little chopped parsley may be mixed with the beef
before shaping into cakes. . If desired, the cakes may be spread
with butter or Lemon Butter.
LEMON BUTTER
1 tb. butter tb. lemon juice
^ t. salt ^ tb. minced parsley
Few grains pepper
Mix well and serve on hot broiled steak, chops, or fish.
SMOTHERED STEAK
Round or chuck steak Beef or pork drippings
Flour Salt
Pepper
This is a method of cooking steak that is somewhat too tough
for broiling. Wipe and trim the meat and cut it into pieces suitable
for serving. Lay it on a thickly floured board and dredge with
flour. Pound the entire surface on both sides, using the edge of a
porcelain plate or a mallet. Keep the meat sufficiently coated with
flour so that the surface is dry. Sprinkle with salt and pepper.
Have ready a hot frying pan and sear the meat quickly on each side
in a little fat. When it is well browned, reduce to a very low tern-
40 HANDBOOK OF RECIPES
perature and drain off the superfluous fat. Add a few spoonfuls of
water and cover the pan as closely as possible. Cook until tender
over a very low flame or in a slow oven. A spoonful of water may
be needed from time to time, to keep the meat from getting dry.
BEEF OR VEAL ROLLS
Use round or chuck steak, or veal steak about one-half inch thick.
Wipe and trim the meat and lay it on a thickly floured board and
dredge with flour. Pound the entire surface on both sides, using
the edge of a porcelain plate or a mallet. Keep the meat sufficiently
coated with flour so that the surface is dry. Sprinkle with salt and
pepper. Cut into pieces about 4 inches square. After placing a
heaping tablespoonful of Dressing on each piece, roll and tie it.
Sear the rolls in a little hot fat and, when well browned, reduce to
a very low temperature. Drain off the superfluous fat and add a
few spoonfuls of hot water. Cover the pan as closely as possible and -
cook until tender over a very low flame or in a slow oven. A
spoonful of water may be needed from time to time to keep the
meat from getting dry. Enough thin Tomato Sauce to half cover
the meat may be used instead of water, and served with the meat
as gravy.
ROAST BEEF
Cuts from the loin and ribs make the best roasts. Wipe and trim
the meat, and dredge it with flour, salt, and pepper. Place it in a
roasting pan and cook until seared in a very hot oven. Reduce the
heat and continue cooking, allowing about 15 minutes to the pound.
If roasted in an uncovered pan, the meat may need to be basted
occasionally. Potatoes may be cooked and served with the roast as
directed in the recipe for Potatoes Roasted with Meat.
GRAVY
4 tb. flour 2 c. broth, milk, or water
4 tb. fat or less Salt and pepper to taste
Combine as directed for the first or third method given for mak-
ing White Sauce. If a brown gravy is desired, the flour may be
browned with or without the fat before adding the liquid. Gravy
from roasts or stews should be made in the pan in which the meat
was cooked. It is often desirable to remove some of the fat and
rarely necessary to add any.
MEAT 4 |
POT ROAST
Pieces from the round, chuck or rump of beef are suitable for
pot-roasting. Wipe the meat with a cloth wrung out of cold water.
Dredge with flour and brown on all sides in a small amount of fat in
an aluminum or iron pan. Surround with boiling water, cover
closely and boil 5 minutes. Reduce the temperature and cook be-
low the boiling point until tender. If desired, diced onions, carrots,
turnips, celery, a few cloves, and a bit of bay leaf may be cooked
with the meat. When tender, season the meat and cook it 15 min-
utes longer. Remove the meat and make gravy from the broth.
BEEF STEW
2 Ibs. beef or less 6 medium potatoes
1 onion, sliced 2 t. salt
\ c. carrot and turnip, Few grains pepper
diced Hot water to cover
Wipe the meat, remove the bone and cut the meat into cubes.
Dredge with flour and brown in a frying pan with the onion, using
a small quantity of the fat. Turn the meat to sear it on all sides.
Put it into a kettle or double boiler, add the bone and fat, and cover
with hot water, rinsing the frying pan with some of the water.
Cook below the boiling point until tender (2 or 3 hours), adding
carrot and turnip 1 hour and potatoes 35 minutes before serving.
Season when tender. Remove bones and large pieces of fat. Dump-
lings may be added to the stew 10 minutes before serving. The
gravy may be thickened with a little flour blended with cold water.
DUMPLINGS
2 c. flour 4 t. baking powder
\ t. salt About 1 scant c. milk
Mix and sift the dry ingredients and add the milk slowly, mixing
with a knife until a soft dough is formed. Drop into boiling stew
by spoonfuls, dipping the spoon into the stew each time before
taking up the dough. Let the dumplings rest on the meat and
potato. Cover closely and cook 10 to 12 minutes without uncov-
ering.
CORNED BEEF STEW
2 Ib. corned beef or less 1 or 2 onions
1 small cabbage 6 medium potatoes
4 medium-sized turnips Salt, if needed
3 carrots Pepper
Wipe the meat, cover it with cold water, heat slowly to the boil-
ing point, and simmer 3 hours. After the first few minutes of
42 HANDBOOK OF RECIPES
cooking remove the scum. When the meat is tender take it out of
the broth. Cut the vegetables in uniform pieces, and boil them in
the broth, reserving the potatoes until the other vegetables have
cooked half an hour. Season and serve.
CHILI CON CARNE
1 Ib. beef or less 2 c. tomatoes
i c. flour 1 small onion, sliced
1 to 2 c. dried kidney Cayenne
beans About l t. salt
Pick over and wash the beans, soak them in cold water several
hours, and cook with the onion until tender. Grind the beef, mix
it with the flour and brown it in a little hot fat. Add the beans
with their liquid and the other ingredients. Continue cooking until
the liquid is reduced to the desired amount and consistency, thick-
ening with a little more flour if necessary. This is a modification
of a Mexican recipe which calls for Mexican beans, garlic, and chili
peppers, and is very highly seasoned.
BEEF LOAF
2 Ib. beef or less 1 to 3 eggs
$ Ib. salt pork, if desired 2 t. salt
5 to 10 slices stale bread Few grains cayenne
2 c. cooked rice, or Mashed Few drops onion juice
Potato, if at hand \ t. sage, if desired
Wipe, trim, and grind the meat. Wet the bread in milk, stock,
or water and press out the excess moisture. Mix all of the ingredi-
ents, using more salt if the pork is omitted. Add a little more
liquid to moisten, if needed. Shape into a loaf and bake about an
hour on a shallow oiled pan.
MEAT PIE
Cut remnants of left-over cooked meat into inch cubes, or grind
it. Thicken the gravy with flour and season with salt and pepper.
Place meat and gravy in an oiled baking dish. Cooked vegetables
may be added if desired. Have the mixture hot and cover with
Baking Powder Biscuit dough, Pie Crust, or Mashed Potatoes.
Bake in a hot oven.
MEAT 43
BAKED HASH
H c. chopped cooked meat Salt and pepper to taste
2 c. chopped cooked potato Hot water or stock to moisten
or cooked rice 1 tb. minced parsley, if desired
1 t. chopped onion Buttered crumbs
Mix all the ingredients but the crumbs, and place the mixture
in an oiled baking dish, cover with buttered crumbs and bake until
the crumbs are brown.
CREAMED DRIED BEEF
1 Ib. dried beef
2 c. or more Medium White Sauce
The beef should be cut in very thin slices. Tear it into small
pieces. If very salty rinse it in warm water. If desired, the beef
may be browned slightly in a little hot fat. When this is done it
is possible to use a larger amount of sauce, which should be made
in the pan with the meat after it has been browned. If desired, a
beaten egg may be added to the mixture just before removing it
from the fire.
SCALLOPED MEAT
2 c. chopped cooked meat 1 c. gravy or broth
1 or 2 c. soft stale bread 1 tb. minced parsley, if desired
crumbs or cooked rice Few drops onion juice
Mix the meat, crumbs or rice, gravy, and seasoning, adding salt
and pepper if needed. Bake in an oiled dish until heated through
and browned on top.
MEAT SOUFFLE
H c. milk 1 c. soft stale bread crumbs
2 tb. flour 1 c. chopped cooked meat
1 tb. fat or less 2 egg yolks, beaten
a t. salt 1 tb. finely chopped parsley
Few grains pepper 2 egg whites, beaten stiff.
Make a sauce of the first five ingredients, add the crumbs and
meat, beaten yolks and parsley. Fold in the beaten whites, and bake
in an oiled baking dish in a moderate oven about 30 minutes.
Serve at once.
MINCED MEAT ON TOAST
Chop left-over meat and heat in a well-seasoned gravy or White
Sauce. Pour over small slices of hot crisp toast.
44 HANDBOOK OF RECIPES
BEEF CROQUETTES
H c. cooked beef Salt
H c. Mashed Potato or Pepper or cayenne
"l c. Thick White Sauce Few drops onion juice
and 1 to H c. soft stale Few drops lemon juice,
bread crumbs, if desired if desired
Chop the meat and season to taste. Add Mashed Potato or
Thick White Sauce and the bread crumbs, if used. When cold,
shape into cylinders, cones, or balls. Roll them in Fat-proof Coat-
ing, fry in deep fat, and drain the croquettes on unglazed paper.
Instead of being fried the croquettes may be rolled in dry, sifted,
buttered crumbs and browned in the oven.
MEAT AND MUSH CROQUETTES
Chopped cooked meat Onion juice, if desired
Cornmeal mush Salt and pepper
'Use about equal measures of mush and meat. Combine them,
and season as desired. Drop by spoonfuls into hot fat and fry the
croquettes, or saute them on a hot oiled pan.
FAT-PROOF COATING
Roll the food to be fried in fine, dry, sifted bread crumbs, and
dip it into a mixture consisting of one egg beaten with 2 tb. water.
Roll in crumbs.
TO TRY OUT FAT
To extract fat from fatty animal tissue, cut it into small pieces
and heat in a double boiler until the tissue has shriveled. Pour
off the fat and reserve it for use in cooking. The remaining tissue
still contains some fat and should be used.
TO CLARIFY FAT
Particles of food and objectionable flavors may be removed from
fat in the following manner. Melt the fat and add several thick
slices of raw potato. Heat gradually and cook until the bubbling
ceases and the potatoes are brown. Cool, strain through a cloth,
and allow the fat to harden.
MEAT
VEAL CHART
45
OF VEAL
1. Neck
2. Chuck
3. Shoulder
4. Fore shank
5. Breast
6. Ribs
7. Loin
8. Flank
9. Leg
10. Hind shank
VEAL
Veal is the meat of calves killed when six to eight weeks old.
It "is on the market throughout the year but is best in the spring.
The flesh of good veal is pinkish in color and the fat is white.
Veal requires thorough cooking.
VEAL LOAF
Make according to the directions for Beef Loaf, substituting
veal for beef. If desired, season with nutmeg instead of onion.
VEAL CROQUETTES
Follow the directions for Beef Croquettes,
is generally used in veal croquettes.
Thick White Sauce
VEAL CUTLETS
Wipe the meat and cut it into pieces suitable for serving.
Sprinkle with salt and pepper. Cover with Fat-Proof Coating,
and saute until well browned on each side. Drain off most of the
fat, add a few spoonfuls of hot water, cover closely and continue
cooking over a low fire until thoroughly cooked and tender. Veal
chops may be cooked in the same way.
46 HANDBOOK OF RECIPES
MUTTON
Mutton is the flesh of sheep killed when three years old. It
should hang some time to ripen before being used. The flesh
should be firm, fine-grained and pink, and the fat hard and flaky.
Lamb is used from six weeks to a year old and may be eaten soon
after being killed. The flesh is lighter red than that of mutton
and the end of the leg bone is rough at the joint.
MUTTON CHART
CUTS OF MUTTON
1. Neck 4. Flank
2. Chuck 5. Loin
3. Shoulder 6. Leg
ROAST LAMB OR MUTTON
The leg of lamb or mutton is the best part for roasting. Wipe
the surface with a cloth wrung out of cold water. Dredge the meat
with flour, salt, and pepper, place it in a roasting pan and cook until
browned in a very hot oven. Turn the meat over and cook in a
slow oven, allowing 25 minutes to the pound. Baste occasionally
if the pan is uncovered. Gravy may be made in the pan after the
roast is taken out. Remove the fat and pour 1 or 2 cups of hot
water into the pan. Thicken with 2 to 4 tb. flour blended with a
little cold water. Add salt and pepper if needed. Serve the roast
with or without Mint Sauce.
MINT SAUCE
4 c. mint leaves c. sugar
| c. vinegar Few grains salt
Wash the mint and chop it very fine or pound it in a mortar.
Heat the vinegar, but do not boil it. Dissolve the sugar and salt
in the hot vinegar and add the mint.
MEAT 47
STEWED LAMB OR MUTTON WITH RICE
The neck or shoulder may be used. Wipe the meat with a
cloth wrung out of cold water. Place it in a kettle, cover with
boiling water and boil 10 minutes. If desired, the meat may be
rubbed with flour and browned on all sides in a little hot fat before
adding the water. Reduce the heat and cook below the boiling
point until tender. This will take from H to 3 hours. When nearly
tender, add the seasonings and, if desired, rice which has been
boiled until partly done. When tender, remove the meat to a
platter. Strain out the rice and serve with the meat or in a
separate dish. Gravy may be made from the broth.
PORK
Pork is the meat of the hog. The flesh is light red and the fat
white. Pork is more liable to disease than any other kind of meat
and should be thoroughly cooked on this account. It should be
used sparingly.
PORK CHART
CUTS OF PORK
1. Head 5. Belly
2. Shoulder 6. Ham
3. Back 7. Ribs
4. Middle cut 8. Loin
ROAST PORK
The loin and ham are suitable for roasting. Wipe and trim
the meat, dredge with flour, salt and pepper and place it on a rack
in a roasting pan. Cook until well seared in a very hot oven. Re-
duce the temperature and cook until the meat is thoroughly tender.
This usually requires several hours. A little water may be kept in
the bottom of the pan during roasting. Unless a covered pan is
used, the meat should be basted occasionally.
48 HANDBOOK OF RECIPES
BACON
Have the bacon sliced very thin. Remove the rind from the
slices and place them in a fine wire broiler. Lay the broiler over
a dripping pan and place in a hot oven ; or cook until dry and crisp
in a hot frying pan, draining off the fat as it cooks out. Drain on
unglazed paper. Use the fat from the bacon for sauteing liver,
eggs, or potatoes.
LIVER AND BACON
Pour boiling water over the liver and let it stand 5 minutes.
Drain it and remove the thin outer membrane and the tough veins.
Cut it into pieces suitable for serving. Sprinkle it with salt and
pepper and roll it in flour. Cook in hot bacon fat in a frying pan.
Serve with bacon.
SCRAPPLE
lb., or less, pork with bone 1 c. cornmeal
Water Salt and pepper
Cover the meat with water and cook it until tender. Remove the
bone and cut the meat into small pieces. Measure the stock and
add water or boil down to make about 4 cups. Pour the meal
slowly into the boiling stock, stirring constantly to prevent lump-
ing. Cook directly over the fire until thick and then place over a
low flame or boiling water. Continue cooking 2 or 3 hours. Add
the meat and seasoning. Pack in a mold. When cold cut into
slices and brown in hot fat.
Chicken
TO DRESS AND CLEAN A CHICKEN
Immediately after the chicken is killed the feathers should be
removed. Take out the pin-feathers and singe off the hairs. If
desirable to remove the tendons from the legs, it should be done
before the feet are cut off. To do this, bend back the joint at the
lower end of the drumstick, make an incision in the skin below the
joint and insert a skewer under the tendons, one at a time, drawing
them out. Cut off the head and feet. Scrub with warm water in
which a little borax has been dissolved. Rinse in several waters.
With a sharp knife or small scissors, cut the skin around the vent,
and from this cut the skin to the end of the breastbone. Make
another incision at the front of the neck. Draw away the skin in
CHICKEN 49
front and loosen the windpipe, gullet, and crop. Just above the
vent, insert the hand and gradually work the entrails loose from
the inside. Take hold of the gizzard and draw out the entrails.
In so doing, care must be taken not to break the gall-bladder. Be
sure that the lungs and kidneys are removed. The gizzard, liver,
and heart constitute the giblets. These should be cleaned and used.
Cut the gizzard through the thick part just to the inner lining, and
peel back from the small sack inside. Remove the gall-bladder and
a little surrounding tissue from the liver. Press the blood from
the heart. Wash the giblets and stew them. They may be served
whole, or chopped and used in Gravy or Dressing.
ROAST CHICKEN
Select a plump young fowl. Dress and clean it as directed.
Stuff with Dressing seasoned with sage if desired. Sew the skin
where it has been cut, with white cord, and tie the wings and legs
close to the body. Rub with salt, and, if desired, spread with but-
ter and flour creamed together. Place on the rack in a dripping
pan and brown in a hot oven. Reduce the temperature, pour a
little water into the pan, turn the chicken over and continue to
cook until the breast meat is tender, basting occasionally with the
liquor in the pan. If covered after browning, the chicken will
require much less basting. Make Gravy, adding chopped cooked
giblets, if desired.
STEWED CHICKEN
An older fowl, unsuitable for roasting or frying, may be made
tender by stewing. Dress and clean the chicken as directed and
cut it up as follows: Separate the legs and wings from the body
and disjoint the legs. Separate the breast from the back by cut-
ting through the ribs at the joint and disjointing the collar-bone,
and cut off the neck as close to the back as possible. Cook in boil-
ing water one minute, then simmer until tender, adding the salt
and pepper when nearly done. The pieces may be rolled in flour
and browned on all sides in a little hot fat before or after stewing.
If desired, Dumplings may be cooked in the broth. After they are
done make gravy from the broth.
CHICKEN CROQUETTES
Follow the directions given for Beef Croquettes.
Sauce is generally used in chicken croquettes.
50 HANDBOOK OF RECIPES
CHICKEN OR VEAL PATTIES
Cut cooked chicken or veal into small pieces and heat in an
equal quantity of Medium White Sauce or gravy. Fill Patty Shells.
FRIED CHICKEN
Young tender chickens may be cooked in the following manner
and are usually spoken of as being fried, although the process is
really sauteing. Dress and clean a chicken as directed. It may be
disjointed as for Stewed Chicken or divided into halves or quarters.
Roll the pieces in flour or Fat-proof Coating, and brown them on
all sides in a little fat in an iron or aluminum pan. When they are
well browned, reduce the temperature and drain off the superfluous
fat. Sprinkle with salt and pepper, add a few spoonfuls of water
and cover the pan as closely as possible. Cook over a very low
flame about one hour, or until tender. A spoonful of water may
be needed from time to time to keep the chicken from getting dry.
Gravy may be made in the pan after the chicken has been removed.
Fish
SELECTION OF FISH
When fish is fresh the eyes are full and bright, the flesh is firm
and the gills are red.
BAKED FISH
Remove the scales carefully. Clean, wipe, and dry the fish. Rub
all over with salt. If desired, the bones may be removed, the fish
stuffed with Dressing and sewed up. If a fish sheet is not at hand,
put two strips of cotton cloth in the pan to help remove the fish
when baked. Lay the fish on its side in the pan or skewer into the
shape of a letter S. If the fish is very dry, cut gashes on top and
lay strips of bacon or salt pork in them and around the pan.
Sprinkle the fish with salt and pepper and dredge with flour. When
the flour begins to brown, baste with the fat in the pan and boiling
water. The fish is done when the flesh separates easily from the
bone. Bake about one hour. Lift carefully to a hot platter, draw
out the skewers and strings and serve with Drawn Butter or Egg
Sauce if desired.
FISH 5 1
DRESSING
1 c. stale bread crumbs Few drops onion juice
1 tb. melted butter 1 tb. minced parsley
or other fat Water to moisten
| t. salt Few grains pepper
Mix the ingredients in the order given, using enough water to
moisten slightly.
DRAWN BUTTER
2 c. water or stock 4 tb. flour
6 tb. butter t. salt
Few grains pepper
Make according to the directions for White Sauce, using the
first method of combining. Reserve 2 tb. of the butter until after
the sauce is thickened, and then stir it in.
FRIED FISH
Clean and dry the fish and, if desired, bone it. Rub with salt
and pepper. Cut into pieces suitable for serving. Roll in Fat-
proof Coating, cornmeal, or flour, and fry in deep fat or saute.
Drain and serve.
FISH CHOWDER
4 to 1 Ib. salt cod or Water
fresh fish 4 c. milk
6 medium-sized potatoes Salt, if needed
Ib. fat salt pork Pepper
1 onion, minced A Ib. soda crackers
If salt fish is to be used, cut it in pieces, removing the bones.
Soak it in warm water until soft, and drain before using. Fresh
fish should have the bones removed and be cut into 2-inch pieces.
The bones and head of the fish may be boiled, and the stock used in
the chowder. Wash the potatoes and boil them 10 minutes. Peel
and dice them. Cut the pork into small pieces and cook with the
onion until light brown. Cool slightly, add the potatoes and fish,
and enough water or fish stock to cover them. Cook until the po-
tatoes are done, add the milk, heat to the boiling point, add season-
ing and crackers, and serve at once.
CREAMED FISH
2 c. cooked fish
2 c. Medium White Sauce
Remove the skin and bones, flake the fish with a fork and heat it
in the sauce.
52 HANDBOOK OF RECIPES
SCALLOPED FISH
2 c. cooked fish Paprika
1 c. Medium White Sau c. buttered crumbs or
1 1. chopped onion 2 c. Mashed Potato
Remove the skin and bones and flake the fish with a fork. Add
the fish to the sauce and seasoning, and mix lightly. Put into an
oiled baking dish, cover with crumbs or Mashed Potato, and bake
until brown.
FISH HASH
1 1 c. salt cod or other fish Salt to taste
2 c. cooked potatoes, chop- Pepper
ped, or 2 c. cooked rice Few drops onion juice, if
1 c. tomatoes, if desired, desired
with rice Water to moisten, if needed
If salt cod is to be used, pick it into small pieces and soak until
soft in lukewarm water, bring to the boiling point, and drain.
Left-over cooked fish of any sort may be used. Remove the skin
and bones and break the fish into small pieces. Mix the fish with
the other ingredients. A few bits of cooked bacon may be added.
Brown in an oiled pan; or put the hash into an oiled baking dish,
cover with buttered crumbs, and bake until the crumbs are browned.
SALMON LOAF
1 Ib. salmon or less 2 beaten eggs or less
1 or 2 c. soft stale bread Few drops lemon juice
crumbs 1 tb. minced parsley
1 c. Mashed Potato, or Salt
cooked rice Cayenne
Milk or water to moisten
Remove bones and skin from the fish and mince it with a fork.
Add crumbs, potato, eggs, seasoning, and enough milk or water to
moisten. Place the mixture in an oiled mold and steam 1 hour;
or shape it into a loaf and bake in a moderate oven. Serve with
Salmon Sauce, Tomato Sauce, or White Sauce.
SALMON SAUCE
Add strained liquor from salmon to Medium White Sauce.
SALMON CROQUETTES
Follow the directions given for making Beef Croquettes, substi-
tuting salmon for the beef.
FISH 53
CREAMED CODFISH
l c. salt codfish
2 c. Medium White Sauce
Pick the codfish into small pieces and soak, until soft, in luke-
warm water. Drain and add to the sauce. The beaten yolk of an
egg may be added just before serving, if desired. Serve on or with
hot buttered toast.
CODFISH BALLS
1 c. salt codfish 1 egg or none
2 c. potatoes, mashed Salt, if needed
Few grains pepper
Pick the fish into small pieces and soak it in lukewarm water
to soften it and remove some of the salt. Drain well and add the
other ingredients. Shape into balls, fry, and drain them on un-
glazed paper; or shape into cakes and saute them.
TO CLEAN OYSTERS
Drain off the liquor, straining it through a wire sieve if it is to
be used. Examine the oysters with the fingers to see that no bits
of shell are left clinging to them.
OYSTER SOUP
1 pt. oysters
4 c. Thin White Sauce
Other seasonings, if desired
Clean the oysters, add to the hot White Sauce, and heat with-
out boiling until the oysters are plump. Serve immediately.
PANNED OYSTERS
1 pt. oysters Salt
2 tb. butter or more Few grains cayenne
Clean the oysters. Melt the butter in a saucepan or chafing-
dish, add the seasoning and the oysters. Heat the oysters until
plump and the edges begin to curl. Serve on toast or wafers.
SCALLOPED OYSTERS
1 pt. oysters 1 t. salt
2 to 4 tb. melted fat Few grains pepper
3 c. bread or cracker Oyster liquor, milk, or
crumbs water, to moisten
Follow the directions for cleaning oysters. Mix the crumbs with
the salt, pepper, and fat. Spread one-third of them in an oiled
54 HANDBOOK OF RECIPES
baking dish, put in one-half of the oysters, another layer of crumbs,
and the rest of the oysters, covering the top with the remaining
crumbs. Add liquid to moisten. Bake until the oysters are plump
and the edges begin to curl.
CREAMED OYSTERS
1 pt. oysters 1 c. milk
3 tb. or less butter Salt
4 tb. flour Pepper
Make a White Sauce of the butter, flour and milk, and season
with celery salt, if desired. Clean the oysters and put them into
a saucepan with the strained liquor. Cook them until they are
plump and the edges begin to curl. Add the oysters to the hot
sauce, but do not boil them. Season to taste with pepper and salt.
Serve on toast or in Patty Shells.
OYSTER PATTIES
Fill Patty Shells with hot Creamed Oysters.
FRIED OYSTERS
Large oysters are best for frying. Clean them as directed To
Clean Oysters. Dry them between the folds of a clean cloth.
Sprinkle with salt and pepper, dip in Fat-proof Coating and fry
or saute.
Soups
Soups are divided in a general way into two classes. Those hav-
ing a foundation of meat broth are called stock soups, and those
made with milk or cream are called cream soups. Some, how-
ever, are a combination of the two, while other very acceptable
soups contain neither stock nor milk. Soups can be made in an
unlimited number of combinations and they make it possible to
utilize some materials which would otherwise be wasted. The
coarse, tough parts of vegetables, the water in which vegetables,
cereals, or meat have been cooked, as well as left-over materials
may be used to advantage.
SOUPS 55
SOUP STOCK
2 Ib. or less bone and meat 1 onion, minced
2 qt. cold water or liquor ^ bay leaf
from cooked vegetables 3 cloves, if desired
^ c. diced carrots 1 sprig parsley
c. diced turnips 2 t. salt
^ c. diced celery Few grains pepper
Vegetable stock can be made without the meat and bone. If
fresh meat and bone are to be used, have the bone split. Wipe
the meat, cut into small pieces and brown it slightly with the
onion in a little fat. If left-over bones and bits of meat from
stews, roasts, or steaks are to be used, the flavor may be improved
by browning them in the oven. Add the water, heat slowly, and
cook just below the boiling point 3 or 4 hours in a covered kettle.
One hour before removing the stock from the fire add the season-
ings, and if the vegetables are to be strained out, add them also.
Strain the stock and cool it, allowing the fat to solidify. Remove
the fat. Use the stock for making different kinds of soups. If the
Vegetables have not been added they may be cooked in the stock
when the soup is made. Meat from which stock has been made
should be saved and may be used in various ways, if well seasoned.
VEGETABLE SOUP
Make Soup Stock, removing the bone and fat before adding the
vegetables. Additional vegetables, such as tomatoes, peas, green
beans, asparagus, cabbage and corn ; also rice, barley, tapioca, maca-
roni, or noodles may be used in the soup. Add more water and
seasoning, if needed.
NOODLES
1 egg-
Flour
Beat the egg slightly and add enough flour to make a very stiff
dough. Knead on a slightly floured board and roll the dough out
into a sheet about as thin as paper. Cover with a clean cloth and
allow it to stand for 20 minutes. Roll it and cut in very thin slices.
Unroll these small pieces and spread them to dry. When thor-
oughly dry, they may be packed in glass jars. When ready for
use, cook 20 minutes in boiling salted water, or stock. Serve in
soup or with meat.
56 HANDBOOK OF RECIPES
TOMATO SOUP
2 c. stewed and strained 1 qt. Soup Stock
tomatoes Salt
1 t. sugar Pepper
Add the tomatoes to the boiling stock. Add more water if
needed, and season.
BOUILLON
1 qt. Soup Stock
White of 1 egg
Stock made from fresh meat and bone should be used. Beat the
white of egg slightly and add it to the stock from which the fat has
been removed. Heat to the boiling point, stirring constantly. Boil
2 minutes without stirring, then simmer for 10 minutes. Strain
through a sieve, then through a cheese cloth. Reheat and serve.
CREAM OF TOMATO SOUP
2 c. tomatoes 2 c. milk
1 t. sugar 2 tb. flour
t. soda 2 tb. butter or less
1 t. salt Few grains pepper
t. minced onion
Cook the tomato with the onion, sugar, and salt, 5 minutes. Add
soda and when the bubbling ceases, strain into a White Sauce made
from the other ingredients. Serve immediately.
CROUTONS
Cut stale bread into slices and remove the crusts. Cut the slices
into cubes, put into a pan and bake until delicately brown, lifting
and turning them occasionally. Serve with soups.
CREAM OF CORN SOUP
2 c. cooked corn 2 tb. butter, or less
2 c. water 2 tb. flour
2 c. milk 1 t. salt
1 slice onion, if desired Few grains pepper
Add the water and the onion to the corn, and simmer 10 min-
utes. Rub through a sieve if a smooth soup is desired. Make a
White Sauce of the other ingredients and add the corn. Reheat and
serve. This soup may be flavored with bay leaf, if desired.
SOUPS 57
CREAM OF BEAN SOUP
Follow the directions for Cream of Corn Soup, substituting
beans for corn.
CREAM OF PEA SOUP
Make as directed for Cream of Corn Soup, substituting peas
for corn and using less water and more milk if desired.
CREAM OF CELERY SOUP
Make as directed for Cream of Corn Soup, substituting 2 c. of
chopped celery for the corn. Cook the celery until tender before
adding it to the White Sauce.
CREAM OF POTATO SOUP
3 medium potatoes 2 tb. flour
2 slices onion 1 * sa ^
3 c. milk i t. celery salt
3 tb. butter or less Few grains pepper
Wash the potatoes and pare them. Cook with the onion in
boiling salted water until soft and allow the liquor to cook down.
Rub through a sieve and add to a White Sauce made from the
remaining ingredients. Serve garnished with finely chopped pars-
ley if desired.
DRIED BEAN SOUP
1 c. dried beans Small piece salt pork or
Water ham bone, if desired
1/16 t. soda 2 tb. flour
1 small onion Salt, if needed
Few celery leaves Pepper
Pick over and wash the beans, and soak them several hours in
cold water. Drain, add 2 quarts of water, the soda, onion, celery,
and pork. Simmer until the beans are soft. Strain the soup
and bind it with the flour blended with a little cold water or with
fat. Add water or milk to make the soup of the desired consis-
tency. Season and serve.
DRIED PEA SOUP
Follow the directions for Dried Bean Soup, substituting peas
for beans.
58 HANDBOOK OF RECIPES
Salads
Select fresh crisp vegetables and fruits for salads. They
should be thoroughly washed before using. Lettuce may be dried
between the folds of a clean cloth. To keep salad plants, sprinkle
with water, cover closely and keep in a cold place. To freshen
them, let them stand an hour in a bowl of cold water.
Salads should be combined just before serving and all the in-
gredients should be cold. Meat, fish, eggs, vegetables, and fruits
are used in many combinations to make salads.
To marinate a salad, cut the materials into cubes and mix
lightly with French Dressing or Cooked Salad Dressing thinned
with cream. Chill for one hour, drain, and arrange in a salad.
COOKED SALAD DRESSING No. I
3 tb. butter or less 1 t. mustard
4 tb. flour 3 tb. sugar
1 c. milk Few grains cayenne
H t. salt About J c. vinegar
Yolks of 2 eggs, or 1 whole egg
Make a White Sauce of the butter, flour, and milk. Mix the
remaining dry ingredients. When smooth, rub into the slightly
beaten egg and add half of the vinegar. Have the first mixture
over water just below the boiling point and add the second mix-
ture to it gradually, stirring all the time and adding as much more
vinegar as needed. Use cold. If too thick, thin with cr^am or
the stiffly beaten white of an egg just before using.
COOKED SALAD DRESSING No. II
2 egg yolks J- t. salt
4 tb. sugar Few grains pepper
1 t. mustard 1 c. mild vinegar
1 t. cornstarch 2 egg whites
Mix the dry ingredients with the yolks. Add the vinegar and
cook until thick, stirring constantly. Beat the egg whites and fold
into the mixture. Cook 2 minutes over a low flame, stirring all the
time.
SALADS 59
WHIPPED CREAM SALAD DRESSING
1 c. whipped cream
i c. sugar
1 tb. vinegar or lemon juice
Add the sugar and vinegar or lemon juice to the stiffly beaten
cream and serve with Fruit Salad.
MAYONNAISE
\ t. mustard Yolk of 1 egg
\ t. salt 2 tb. lemon juice or vinegar
Few grains cayenne \ to f c. olive oil
This may be made in a soup plate and beaten with a silver fork.
A larger amount may be made in a bowl and beaten with a Dover
egg beater. Keep the ingredients cold during the process. Mix
the mustard, salt, and cayenne. Beat the yolk and add a few drops
of oil at a time. Beat steadily until thick, then alternate oil with a
few drops of lemon juice, until both are used, adding the seasoning
part at a time. The amount of oil is determined by the size of the
yolk. The dressing should be quite thick when finished and should
be kept in a cold place and served cold.
QUICK MAYONNAISE
1 egg 2 tb. lemon juice or vinegar
1 1. salt 1 c. salad oil
1 t. sugar Few grains cayenne
Have the materials and utensils very cold. Put the unbeaten
egg, one-half of the lemon juice, and seasoning, into a bowl with
one-fourth of the oil. Beat with a few turns of a Dover egg beater.
Add the remaining oil, one-fourth at a time, beating as before. Add
the remaining lemon juice.
FRENCH DRESSING
3 tb. olive oil } t. salt
1 tb. vinegar i t. pepper
Paprika
Mix the salt and pepper with the oil and add enough paprika to
color the dressing. Add the vinegar and beat until well mixed.
Use immediately.
DRESSED LETTUCE
Wash and pick over the leaves of a head of lettuce. Dry them b
placing between the folds of a clean cloth. Arrange in a salad bowl
and pour French Dressing or any desired dressing over the lettuce.
60 HANDBOOK OF RECIPES
Very firm head lettuce may be soaked in cold water, drained, and
cut into quarters instead of being separated.
COLE SLAW
Remove the outer leaves from a small firm head of cabbage. Cut
into fine shreds with a sharp knife or vegetable shredder. Cover
with cold water and let stand from 20 to 30 minutes. Drain and
dry on a clean cloth. Mix with enough French or Cooked Salad
Dressing to moisten, or season with 1 c. vinegar, 2 tb. sugar, ^ t.
salt and a few grains of pepper. Serve cold. A few chopped
stuffed olives or a chopped green pepper may be added if desired.
POTATO SALAD
2 c. cold Boiled Potatoes i c. diced cucumber if
2 Hard Cooked Eggs in season
if desired 1 tb. minced parsley
-| c. diced celery if desired
1 1. or less minced onion
Dice the potatoes and eggs. Combine all of the ingredients, add
Cooked Salad Dressing thinned with cream and mix lightly. Ar-
range on lettuce and garnish with dressing.
TOMATO SALAD
Wash, scald, chill, and peel the tomatoes. They may be cut in
slices or sections, or served whole. If desired whole tomatoes may
be scooped out at the stem end and the cavity filled with cream
cheese, nut butter, diced celery or cucumber. Serve on lettuce with
any desired salad dressing.
TOMATO JELLY SALAD
2 tb. granulated gelatin 1 t. salt
J c. cold water 1 1. sugar
2.! c. strained tomato Few grains cayenne
Soak the gelatin in the cold water. Heat the tomato and add the
seasonings. If desired a small piece of bay leaf and a few cloves
and celery leaves may be cooked with the tomato for a few minutes
and then strained out. Dissolve the soaked gelatin in the hot liquid.
Pour into small cups which have been dipped into cold water. Chill
and serve on lettuce in place of fresh tomatoes. Use any desired
dressing and garnish with celery.
SALADS 6 I
VEGETAELE JELLY SALAD
2^ tb. granulated gelatin 1 c. chopped celery
c. cold water 2 c. chopped cabbage
2 c. hot water or whey 1 or 2 chopped pimentos
c. vinegar or green peppers
3 tb. sugar ^ c. chopped olives,
1 t. salt if desired
Few grains cayenne
Soak the gelatin in the cold water and dissolve it in the hot
liquid. Cool and add the remaining ingredients. Pour into molds
that have been dipped into cold water. Chill and serve on lettuce
with Mayonnaise or Cooked Salad Dressing. Garnish as desired
with nuts or olives.
BANANA SALAD
Peel and scrape the bananas. Cut them in pieces or slice them.
Arrange on lettuce and add Whipped Cream Salad Dressing or
Cooked Salad Dressing. Garnish with nuts.
FRUIT SALAD
Fruits may be used in any desired combination to make salad.
Pineapples, oranges, grapefruit, apples, bananas, cherries, straw-
berries, peaches and Malaga grapes are frequently used. Cut large
fruits in dice or small pieces and grapes in halves, removing the
seeds. Nuts, dates and marshmallows cut in pieces may be added
to the fruit. Serve on lettuce with any desired dressing. Garnish
with Whipped Cream Salad Dressing, Cooked Salad Dressing and
fruit or nuts as desired.
SANDWICHES
Bread for sandwiches should be of a close texture and at least
twenty-four hours old. It should be cut in thin even slices and
spread so that the edges match when the slices are laid together.
If the butter is hard it should be creamed before using. For dainty
sandwiches remove the crust and if desired cut into fancy shapes.
Sandwiches may be kept from drying out by wrapping them in
oiled paper or a clean cloth wrung out of cold water. All sand-
wiches containing green vegetables should be put together just
before serving.
62 HANDBOOK OF RECIPES
SUGGESTIONS FOR SANDWICH FILLINGS
1. Sliced cold meat.
2. Minced meat with salad dressing or seasoning.
3. Bacon with lettuce and salad dressing.
4. Lettuce with Mayonnaise.
5. Lettuce with sliced cucumbers and salad dressing.
6. Lettuce with Hard Cooked Eggs and salad dressing.
7. Sliced Onions with French Dressing.
8. Thin slices of cheese.
9. Cream cheese with nuts.
10. Cream cheese with pimentos or chopped olives.
11. Chopped nuts with Cooked Salad Dressing.
12. Peanut butter with white or brown bread.
13. Scraped beef, seasoned. (Raw or cooked.)
14. Sliced pineapple.
15. Chopped prunes and figs.
Flour Mixtures
Flour mixtures for baking are called batters if thin enough to
be beaten. When stiffer they are called doughs. The proportions
are approximately as follows:
A pour batter requires 1 to H c. flour to 1 c. liquid.
A drop batter requires 2 c. flour to 1 c. liquid.
A soft dough requires about 3 c. flour to 1 c. liquid.
A stiff dough requires 3 to 4 c. flour to 1 c. liquid.
These mixtures may contain eggs to enrich them; butter or
other fat to make them tender; salt, sugar, spice, etc., for flavor;
and a leavening agent. By varying the proportions of these in-
gredients different kinds of bread, cake, and pastry are made.
OVEN TESTS
To test a heated oven for baking place a piece of white paper
on the upper shelf:
A quick oven browns paper in 2 or 3 minutes.
A moderate oven browns paper in 5 minutes.
A slow oven browns paper in 7 minutes.
FLOUR MIXTURES 63
LEAVENING AGENTS
Flour mixtures would be hard and heavy when baked unless they
contained some leavening agent. Air, steam, and carbon-dioxide
are used.
Air is in everything that is baked. There is a large quantity
of it in the flour after sifting and more may be incorporated by
beating and by the addition of beaten eggs.
Steam is formed from the liquid in mixtures while baking, caus-
ing them to puff up. Pop-overs and Cream Puffs depend almost
entirely on steam to make them light.
Carbon-dioxide as a leavening agent is formed by baking powder
and its substitutes and by yeast.
Leavening Agents
I. Air Obtained by beating or by adding beaten eggs.
II. Steam Obtained from liquid.
III. Carbon-dioxide Obtained from:
1. Yeast.
2. Soda and acid.
(a) Soda and sour milk.
(b) Soda and molasses.
(c) Soda and an acid powder.
Baking Powder
Baking powder is made of soda and an acid powder mixed with
a little cornstarch to keep them dry. When sour milk or molasses
is used in baking, the acid in it takes the place of an acid powder.
Use one scant teaspoonful of soda to two cups of sour milk or to
one cup of molasses.
Yeast
Yeast is a tiny plant, so small that it cannot be seen by the
naked eye. Being a plant, it requires moisture, food, and a warm
temperature for its growth. When it is planted in bread dough it
grows and multiplies very fast, giving off the gas, carbon-dioxide,
which makes the bread light. Yeast grows best at a lukewarm
temperature ; it is killed by the heat of baking or boiling, and cold
retards its growth. Cakes of dry yeast may be kept for some time
in a dry cool place. Compressed yeast must be kept with ice as
it spoils quickly. When fresh it is an even light color and does
not crumble when broken.
64 HANDBOOK OF RECIPES
BAKING POWDER
1 Ib. cream of tartar
i Ib. comstarch
^ Ib. baking soda
Dry the ingredients separately in a slow oven. Mix and sift
six times. Place in air-tight cans and keep in a dry place. If
baking powder is to be made at home great care should be taken
to have the proportions correct.
GRIDDLE CAKES
2 c. white or graham flour a t. salt
1 t. soda 2 c. sour milk
or 4 t. baking powder or 2 c. milk or water
1 egg or none
If sour milk is to be used soda will be needed. If sweet milk
or water is used, substitute baking powder for soda and add 1 tb.
melted fat to the batter. Mix and. sift the dry ingredients. Place
the griddle where it will heat. Add half the milk to the dry in-
gredients and beat until smooth. Add the rest of the milk, the
beaten egg and the fat if used. Oil the griddle and drop the batter
by spoonfuls on it. When the cakes are browned on one side and
well puffed turn them to brown the other side. Serve immediately
with butter and syrup or as desired.
BREAD GRIDDLE CAKES
2^ c. stale bread 1 c. white or graham flour
2 c. hot milk or water 2 t. baking powder
f t. salt 1 egg or none
Left-oven muffins, corn bread, or stale bread of any sort may be
used. Break the bread into pieces for convenience in measuring.
It need not be made into crumbs. Soak the bread 20 minutes in
the hot liquid. Mix the dry ingredients. Place the griddle where
it will heat. Add the dry mixture to the soaked bread and add the
beaten egg if used. It may be necessary to add a little more liquid.
Oil the griddle and drop the batter on it by spoonfuls. When the
cakes are brown on one side, turn them to brown the other side.
Serve immediately with butter and syrup or as desired.
QUICK BUCKWHEAT CAKES
2 c. buckwheat flour 1 tb. molasses or sugar
1 1. soda 2 c. sour milk
or 4 t. baking powder or 2 c. water or milk
f t. salt
When sour milk is used soda is required. If no sour milk is at
hand, sweet milk or water may be substituted, baking powder
FLOUR MIXTURES 65
used in place of soda and 1 tb. melted fat added. Cornmeal or
other flour may be substituted for one-fourth of the buckwheat.
Mix and sift the dry ingredients. Place the griddle where it will
heat. Add the liquid, part at a time, to the dry mixture and beat
until smooth. Oil the griddle and drop the batter by spoonfuls on
it. When 'the cakes are brown on one side turn them to brown the
other side. Serve immediately with butter and syrup, or as de-
sired.
BUCKWHEAT CAKES
2 c. buckwheat flour cake yeast dissolved in
| t. salt $ c. lukewarm water
1| c. lukewarm water 1 tb. molasses
i t. soda
Buckwheat cake batter made with yeast is usually mixed the
evening before if the cakes are to be served for breakfast. Cornmeal
or other flour may be substituted for one-fourth of the buckwheat
flour. Mix all of the dry ingredients except the soda, add the water,
molasses, and dissolved yeast. Beat well, cover and let the batter
stand in a warm place to rise until light. Dissolve the soda
in 1 tb. water, and add it to the batter. Bake on a hot oiled griddle
and serve immediately with butter and syrup, or as desired. If any
of the batter is left, keep it in a cold place. It may be added to a
batter to be used the next day, and if there is at least \ c. it will
not be necessary to add more yeast.
WAFFLES
la c. flour 1 c. milk or water
sV 1 t. baking powder or sour milk
4 t. soda if sour 1 tb. melted fat
milk is used if desired
4 t. salt 1 beaten egg
When sour milk is to be used the soda and the smaller amount of
baking powder will be needed. Mix the dry ingredients, add the
milk, fat, and egg. Bake in an oiled waffle iron until crisp and
brown. Serve immediately.
CORNMEAL WAFFLES OR GRIDDLE CAKES
Follow the directions given for making waffles, using 1 c. corn-
meal and only 1 c . flour. Add a little more liquid if needed.
RICE WAFFLES
Follow either recipe for Waffles, adding 1 c. or less cooked rice
and 1 t. baking powder to the dry ingredients.
66 HANDBOOK OF RECIPES
FRITTER BATTER
H c. flour | c. milk
2 t. baking powder 1 egg
i t. salt
Mix and sift the dry ingredients. Add the well beaten egg to the
milk and stir this mixture into the dry ingredients, adding part at a
time. For fruit fritters add 3 tb. sugar to the dry ingredients.
APPLE FRITTERS
Core and pare 2 apples of medium size and cut them into dice,
rings, or slices. Sprinkle with sugar and lemon juice and let them
stand a few minutes. Drain and mix with Fritter Batter. Drop
by spoonfuls into deep fat and fry a few at a time until a delicate
brown. Drain on unglazed paper. Sprinkle with powdered sugar.
Serve immediately.
BANANA FRITTERS
Cut bananas in halves lengthwise and in thirds crosswise and
proceed as for Apple Fritters.
TIMBALE CASES
a c. flour ^ c. milk
j t. salt I egg
1 t. sugar 1 tb. olive or other oil
Mix the dry ingredients, add half the milk, and beat until the
mixture is smooth, then add the rest of the milk, the egg, and the
oil. Heat the timbale iron in hot fat deep enough to cover it. Have
a cup two-thirds full of the batter. Wipe the superfluous fat from
the bottom of the iron, dip it into the batter and quickly place it in
the hot fat. Fry the case until a delicate brown and slip it off on
unglazed paper. If the fat is too hot or not hot enough, the batter
will not adhere to the iron. Timbale cases may be filled with
creamed chicken, sweetbreads, oysters, mushrooms or peas.
POP-OVERS
1 c. flour 1 scant c. milk
I t. salt 2 eggs or 1
Put the flour and salt into a bowl, stir in the milk gradually, so as
to make a smooth mixture, add the well-beaten eggs, and beat with
a Dover egg-beater two minutes. Pour into hot oiled pop-over cups
or small round iron gem pans. Bake in a hot oven 30 or 35 minutes.
FLOUR MIXTURES 67
MUFFINS
2 c. flour 2 tb. sugar if desired
a t. salt 1 scant c. milk or water
4 or 2 t. baking powder or 1 c. sour milk
i t. soda if sour milk 1 egg or none
is used 2 tb. or less melted fat
When sour milk is to be used, the soda and the smaller amount
of baking powder will be needed. Mix the dry ingredients, add the
milk, beaten egg, and fat. Bake about 20 minutes in oiled muffin
pans.
GRAHAM MUFFINS
Follow the directions for Muffins, substituting graham flour for
part or all of the white flour.
RICE MUFFINS
Follow any of the recipes for making muffins, mixing 1 c. or less
cooked rice with the dry ingredients. An additional teaspoonful of
baking powder should be used.
RYE MUFFINS
Follow the directions for Muffins, substituting rye flour for part
or all of the wheat flour. Add more flour, if needed, to make a drop
batter.
ROLLED OATS MUFFINS
H c. hot milk or water 1 t. salt
2 c. rolled oats 2 tb. sugar or
1 c. flour molasses if desired
4 t. baking powder 2 tb. melted fat
1 beaten egg or none
Add the rolled oats to the hot liquid and let the mixture stand
about half an hour. Mix the dry ingredients. When the rolled
oats mixture is cool add all the other ingredients. Bake in oiled
muffin pans about 20 minutes.
CORN BREAD OR MUFFINS
li c. cornmeal 2 tb. sugar if desired
f c. flour V t. salt
4 or 2 t. baking powder 1 c. milk or water,
1 t. soda if sour milk or sour milk
is used 1 egg or none
1 tb. melted fat
Follow the directions for mixing Muffins. Bake in a shallow pan
jr in muffin pans.
68 HANDBOOK OF RECIPES
SOUTHERN CORN BREAD
1 egg or none 2 c. cornmeal
14 c. sour milk 1 t. salt
or sweet milk or water a t. soda
1 tb. fat or 4 t. baking powder
When sour milk is used, soda is required and 1 t. baking powder
may be added. Use baking powder with sweet milk or water.
Beat the egg in a mixing bowl and add the milk. Melt the fat in
the oven in the pan in which the bread is to be baked. Mix the dry
ingredients and sift them into the liquid. Add the melted fat, beat
quickly, and bake in the hot oiled pan.
CORN BREAD STICKS
Follow the directions for making Corn Bread. Bake in hot oiled
bread stick pans.
SPOON BREAD
2 c. water 2 eggs, slightly beaten
1 c. cornmeal 1 1. salt
1 tb. fat 1 c . milk
Mix the meal with the water and cook it 5 minutes or until thick.
Add the fat, cool the mixture slightly, add the eggs, salt, and milk.
Beat well and turn into an oiled baking dish. Bake 25 to 30 min-
utes in a moderate oven. Serve at once from the baking dish.
BAKING POWDER BISCUIT
2 c. flour 2 tb. fat
4 t. baking powder a 1. salt
a c. milk (or milk and water)
Mix and sift, the dry ingredients. Work in the shortening with
the tips of the fingers or cut it in with knives. Pour in the milk
gradually, lifting and turning the mass with a knife or spatula so as
to moisten it evenly. Use just enough milk to make a soft dough.
Turn out on a floured board. Shape with the hands and pat or roll
lightly a i nc h thick. Cut with a biscuit cutter dipped in flour. Bake
in a hot oven 12 to 15 minutes.
DROP BISCUIT
Follow the directions for Baking Powder Biscuit, using just
enough more milk to make a drop batter stiff enough to hold its
shape. Drop by spoonfuls on an oiled pan. Bake in a hot oven.
FLOUR MIXTURES 69
GRAHAM BISCUIT
Follow the directions for making Baking Powder Biscuit substi-
tuting graham flour for part or all of the white flour.
CHEESE BISCUIT
2 c. flour ^ t. salt
4 t. baking powder \ c. soft cheese
About 1 c. milk or water
Mix and sift the dry ingredients. Work in the cheese with the
tips of the fingers or cut it in with knives. Pour in the milk grad-
ually, lifting and turning the mass with a knife or spatula, so as to
moisten it evenly. Use just enough milk to make a soft dough.
Turn out on a floured board. Shape with the hands and pat or roll
lightly until three-fourths inch thick. Cut with a small biscuit
cutter dipped in flour. Bake in a hot oven 12 to 15 minutes.
STEAMED BROWN BREAD
1 c. graham flour 2 t. baking powder
1 c. cornmeal 1 c. milk or water
| t. salt \ c. washed raisins
\ t. soda if desired
\ c. molasses
Sour milk may be substituted for the sweet milk or water, omit-
ting the baking powder and using 1 t. soda. Mix and sift the dry
ingredients and return the bran to the mixture. Add the milk and
stir until smooth, then add the molasses and the raisins. Put into
oiled molds having them two-thirds full. Steam 3 hours or more.
BAKED BROWN BREAD
2 c. cornmeal 2 tb. brown sugar, if desired
2 c. graham flour : j. c. molasses
7 t. baking powder 2 c. milk or water
^ t. soda \ to 1 c. washed raisins or
lit. salt chopped dates if desired
Sour milk may be substituted for the sweet milk or water, omit-
ting half of the baking powder, and adding 1 t. more soda. Mix and
sift the dry ingredients and return the bran to the mixture. Add
molasses, milk, and raisins or dates. If to be served hot add 2 tb.
melted fat. Bake about 1 hour in a loaf pan or one-half hour in
shallow pans.
70 HANDBOOK OF RECIPES
BARLEY AND CORN BREAD
2 c. cornmeal 2 tb. sugar or molasses
2 c. barley flour if desired
li t. salt 2 c. milk or water
8 or 4 t. baking powder or sour milk
1 1. soda if sour milk 1 c. washed raisins
is used if desired
If sour milk is to be used, the soda and the smaller amount of
baking powder will be needed. Mix the dry ingredients, add the
liquid and the raisins, if used. If to be served hot add 2 tb. melted
fat and bake about 30 minutes in shallow oiled pans. If to be used
cold in slices, bake about 1 hour in an oiled loaf pan.
NUT BREAD
4 c. flour 1| t. salt
| c. sugar or less f c. broken nut meats
8 or 4 t. baking powder If c. milk or water
a t. soda if sour milk or sour milk
is used 1 egg or none
A mixture of graham and com flour .may be used if desired. If
sour milk is to be used, soda and the .smaller amount of baking
powder will be required. Mix the dry ingredients, add the nuts,
the milk and the egg, well beaten. Bake in an oiled bread pan in a
moderate oven. If it is to be used for sandwiches, this bread is
better the day after it is made.
NOTES ON MAKING YEAST BREAD
1. During the mixing and rising of bread, the mixture should not
be overheated nor chilled, as heat kills yeast and cold retards
its growth.
2. If the batter is well beaten in mixing, the dough requires less
kneading.
3. Reasons for kneading dough:
(1) To mix the ingredients thoroughly.
(2) To make it elastic.
(3) To work in air.
4. Have the dough covered while rising, to keep out the dust, and to
prevent a crust from forming.
FLOUR MIXTURES 71
5. Dough that stands too long to rise makes sour bread.
6. Allow one cup of liquid to a loaf of wheat bread. Larger loaves
than this quantity makes, are not likely to be thoroughly
baked.
7. Reasons for baking bread :
(1) To kill the yeast.
(2) To cook the starch
(3) To drive off carbon-dioxide and alcohol.
(4) To make it palatable.
8. When bread is done it should be taken out of the pan and allowed
to cool uncovered where the air can reach it on all sides. Then
it should be placed in a clean dry bread box.
WHEAT BREAD
1 c. hot milk or water j to | cake compressed
1 tb. fat if desired or dry yeast
1 tb. sugar if desired } c. lukewarm water
H t. salt 3 to 4 c. flour
The amounts given above make one loaf of bread. Mix the yeast
with lukewarm water until smooth. Put the salt, sugar, and fat in
the mixing bowl, and add the hot liquid. Allow this mixture to cool
until lukewarm, add the yeast and enough flour to make a drop
batter. Beat thoroughly. Add enough flour to make a soft dough,
and knead it on a floured board until no longer sticky. Return to
the mixing bowl, cover, and keep it in a warm place until double in
bulk. Shape into a loaf using little or no flour, and place in an oiled
bread pan. Cover and let it rise until double in bulk. Bake from
45 to 60 minutes. If it is necessary to use dry yeast, start the
bread in the evening, soak the yeast well, and allow the drop bat-
ter to stand in a warm place over night. In the morning add the
remaining flour and proceed as with compressed yeast.
GRAHAM BREAD
Follow the directions for making Wheat Bread, substituting
graham flour for part or all of the white flour.
BARLEY BREAD
Follow the directions for making Wheat Bread, substituting bar-
ley flour for one-third to one-half of the wheat flour.
72 HANDBOOK OF RECIPES
POTATO BREAD
1 c. Mashed Potato c. hot liquid (milk,
2i c. flour water, or potato water)
to | cake compressed yeast 1 tb. fat if desired
2 tb. lukewarm water 1 t. sugar if desired
1 t. salt
Add the potato to the flour and rub it in with the tips of the
fingers until well blended. Mix the yeast with the lukewarm water
until smooth. Add the fat, sugar, and the salt to the hot liquid.
When lukewarm add the yeast and the potato and flour mixture,
part at a time. This will make a very stiff dough. Knead it well
and let it rise until double in bulk. Work it down and place it in an
oiled bread pan. Let the dough rise again until double in bulk and
bake it from 45 to 60 minutes.
RICE BREAD
1 c. cooked rice \ to \ cake compressed yeast
1 t. sugar, if desired % c. lukewarm water
1 t. salt About 2 c. flour
1 tb. melted fat, if desired
Mix the yeast with the lukewarm water. When smooth add it to
the rice with the sugar and salt and the fat, if used. Add the flour
gradually, using enough to make a very stiff dough. Knead well
and let the dough rise until double in bulk. Work it down and place
it in an oiled bread pan. Let the dough rise again until double in
bulk and then bake it from 45 to 60 minutes.
RAISED CORN BREAD
1} c. hot milk or water f c. cornmeal
1 tb. sugar or molasses \ to \ cake compressed yeast
1 tb. fat if desired \ c. lukewarm water
H t. salt About 2 c. flour
Add the sugar, fat, and salt to the hot liquid, and heat to the
boiling point. Add the cornmeal gradually, stirring to prevent
lumps from forming. Cool the mixture. Mix the yeast with the
lukewarm water, and when smooth add it to the first mixture. Add
flour enough to make a stiff dough, knead it well, and let it rise
until double in bulk. Knead it again and place it in an oiled bread
pan. Let the dough rise until double in bulk, and bake it in a
moderate oven 45 to 60 minutes.
FLOUR MIXTURES 73
ROLLED OATS BREAD
1 c. hot milk or water 1 t. sugar if desired
1 c. rolled oats 1 to cake compressed
1 tb. fat if desired yeast
H t. salt ^ c. lukewarm water
About 2-| c. flour
Add the rolled oats, fat, salt, and sugar to the hot liquid and let
the mixture stand about half an hour. Mix the yeast with the
lukewarm water until smooth. When the rolled oats mixture is
just lukewarm, add the yeast and enough flour to make a dough.
Knead it well and let it rise until double in bulk. Work it down and
place it in an oiled bread pan. Let the dough rise again until double
in bulk and bake it from 45 to 60 minutes.
ROLLS
Use any one of the recipes given for making bread with yeast,
using 2 tb. fat if desired. When the dough has risen until double
in bulk, divide it into small pieces of equal size, shape them into
rolls and place them on oiled baking sheets or individual pans. As
dough made with some of the substitutes for wheat tends to be-
come soft and sticky while rising, it is often desirable to shape the
rolls without letting the dough rise first. Let them rise until double
in bulk and bake in a hot oven.
BREAD STICKS
Follow the directions for making Rolls, using from 1 to 4 tb. fat
as desired. After shaping the sticks, place them on oiled baking
sheets or in bread stick pans. Bread sticks may be served with
soup or salad.
CORNMEAL WAFERS
^ c. cornmeal | t. salt
I c. wheat I tb. fat
or barley flour About 3 tb. milk
Mix the dry ingredients, cut in the fat and add just enough milk
to moisten. Roll the dough into a thin sheet. If desired, sprinkle
with a thin layer of grated cheese and paprika. Cut in any desired
shape and bake in a quick oven.
FRESHENED BREAD
Place stale bread or rolls in a steamer and steam until heated
through and then dry them in a hot oven; or moisten the surface
with a little water and heat them in the oven.
74 HANDBOOK OF RECIPES
TO PREPARE CRUMBS
Soft bread crumbs may be prepared by picking soft stale bread
in pieces. Dry crumbs are made by grinding pieces of bread which
have been thoroughly dried in the oven. They may be kept for
some time in covered glass jars.
TOAST
Cut stale bread in slices. Place them on the rack in the broil-
ing oven or over a flame and toast until brown on one side, then
turn and brown the other side. If very dry toast is desired, it may
be made in the oven. Serve hot with butter.
MLLK TOAST
2 c. hot milk Butter
1 t. salt 6 to 8 slices of hot toast
Butter the toast and place in a dish. Salt the milk and pour it
over the toast. It may be necessary to use a little more hot milk
than the recipe calls for.
CREAM TOAST
2 c. mil": 1 tb. butter or less
2 tb. flour !, t. salt
6 to 8 slices of hot toast
Make a white sauce from the first four ingredients. Place the
toast in a dish and pour the sauce between and over the slices. If
desired, the toast may be dipped in hot salted water before adding
the sauce.
FRENCH TOAST
2 c. milk \ t. salt
6 to 8 slices of stale bread 3 eggs or 2
Beat the eggs slightly and add the salt and the milk. Cut the
slices of bread in halves. Dip the pieces, one at a time, in the mix-
ture and saute. Serve hot, with syrup, if desired.
SPANISH TOAST
6 to 8 slices stale bread 1 t. sugar
3 eggs or less .] t. salt
2 c. cold cooked tomato Few grains pepper
Beat the eggs slightly, add the seasoning and the tomato. Cut
the slices of bread in halves. Dip the pieces, one at a time, in the
mixture and saute them. Serve hot.
FLOUR MIXTURES 75
NOTES ON MAKING CAKE
Cakes are divided into two classes, butter cakes, and those made
without butter, or sponge cakes.
Sponge cake includes angel cake, lady fingers, and the several
kinds of sponge cakes. True sponge cake requires no baking
powder, but depends entirely on the air held by the eggs to make it
light. In many recipes, however, fewer eggs are called for and some
baking powder is added. To prepare pans for sponge cake, line the
bottom with an oiled paper and leave the sides unoiled. Sponge
cakes require a slow oven because it takes a long time for them to
heat through and they burn easily. Allow sponge cake to cool in
the pan in which it was baked, inverting the pan with the ends sup-
ported above the table.
In making so-called butter cakes other fats of good flavor may be
substituted. If this is done salt is needed, and more flavoring such
as spice and molasses is often added. There are two general meth-
ods of mixing butter cakes. The one usually followed is to cream
the butter, add the sugar, the yolks or whole eggs and flavoring and
then the flour and liquid alternately. If reserved, the beaten whites
are folded in last. The other method is the one used in making
muffins. The dry ingredients are mixed, the liquid and the melted
fat added. Butter cake may be varied in many ways, by the ad-
dition of chocolate or other flavoring ; by spices, fruit or nuts ; and
by different frostings and fillings. It is safer to line the bottom of
pans with paper, but the pans need not be oiled. In putting the
mixture into the pans, if it is spread higher on the sides than in the
center, the cake will be level when baked. A slightly hotter oven
is required for small and layer cakes than for loaf cakes.
WHEAT SUBSTITUTES IN CAKE
Barley or corn flour may be substituted for one-third to one-half
of the wheat flour in a cake recipe. Potato and rice flour may be
used in place of one-fourth of the wheat flour. In so-called butter
cakes, Mashed Potato may be used in place of one-fourth of the
wheat flour. The potato should be well-mashed and cool. It may
be creamed with the fat. Use 1 c. Mashed Potato in place of I c.
flour and -1 c. liquid.
USES FOR STALE CAKE
Stale cake may be used as pudding. Remove the icing, cut the
cake into pieces suitable for serving and steam until heated
76 HANDBOOK OF RECIPES
through. Serve with a hot sauce. The icing may be used in the
sauce. Stale cake may be crumbled and added to Soft Custard, or
baked in Baked Custard. Stale Sponge Cake may be cut in bars and
used in Charlotte Russe.
SPONGE CAKE No. I
6 egg yolks Grated rind of \ lemon
1 c. sugar 1 c. flour
2 tb. lemon juice ^ t. salt
6 egg whites
Beat the yolks with a Dover beater, add the sugar gradually and
continue beating. Add the lemon juice and rind, then add the flour,
stirring just enough to mix. Add salt to the egg whites, beat until
stiff and fold them into the mixture. Bake in a slow oven in an un-
oiled pan, having the bottom lined with paper.
SPONGE CAKE No. II
1 c. sugar 7 egg whites
1 c. flour ^ t. cream of tartar
5 egg yolks \ t. salt
1 t. vanilla
Measure the flour after sifting as usual. Mix it with the sugar
and sift 4 times. Beat the yolks until thick. Add salt to the whites,
beat until foamy, add sifted cream of tartar and beat until stiff.
Beat in the yolks and vanilla and fold in the flour and sugar mix-
ture, part at a time. Bake in a slow oven in an unoiled pan, having
the bottom lined with paper.
HOT WATER SPONGE CAKE
Yolks of 4 eggs 5 c. hot water
1| c. sugar 2 c. flour
2 tb. lemon juice \ t. salt
Grated rind of \ lemon 24 t. baking powder
Whites of 4 eggs
Beat the yolks until thick, add half the sugar gradually and con-
tinue beating. Add the lemon juice and rind and beat in the re-
maining sugar, then stir in the hot water. Add this mixture part
at a time to the flour, baking powder, and salt sifted together, stir-
ring only enough to mix the ingredients. Beat the whites of the
eggs until stiff and fold them into the mixture. Pour into an
FLOUR MIXTURES 77
unoiled pan having the bottom lined with paper. Bake one hour in
a slow ovn. The cake is done if it springs back when pressed
lightly with the finger tips.
JELLY ROLL
3 eggs 1 t. baking powder
c. sugar A t. salt
| tb. milk 1 c. flour
t. vanilla 1 tb. melted fat
Beat the eggs until light in the bowl in which the cake is to be
mixed. Add the sugar gradually and continue beating. Add the
milk and flavoring, then the flour, baking powder, and salt, sifted
together, and lastly the melted fat. Pour into a large shallow
pan having the sides oiled and the bottom lined with oiled paper.
Spread the mixture evenly, having it only one-third inch thick.
Bake in a moderate oven 12 minutes. Turn out on a clean cloth
freshly wrung out of hot water. Quickly remove the paper and
with a sharp knife trim off the edges of the cake. Spread it with
jelly. Roll it up and wrap it with paper to hold the shape.
ANGEL CAKE
1 c. egg whites (about ; i ', t. salt
1 c. granulated sugar 1 t. cream of tartar
1 c. flour 1 1. vanilla or almond flavoring
Sift the flour before measuring, as usual, and sift again 4 times
with the sugar. Add salt to the whites, beat until foamy, add sifted
cream of tartar, and beat until stiff and dry. Add the flavoring,
fold in the flour and sugar and turn into an unoiled angel cake pan,
having the bottom lined with paper. Bake in a slow oven until the
surface springs back when pressed lightly with the finger tips.
When the cake is done, place the pan bottom up on a wire rest to
cool.
PLAIN CAKE
4 c. butter or 6 tb. other fat 2 c. flour
a c. sugar f c - milk or water
2 eggs or 1 3 t. baking powder
| t. flavoring
Cream the butter and add the sugar gradually,
substituted for the butter add i t. salt,
beaten, then the flavoring, and mix thoroughly
and liquid alternately, having the baking powder sifted
78 HANDBOOK OF RECIPES
flour. Do not beat the mixture after the flour is added, but stir
just enough to mix the ingredients. Put into a loaf or shallow pan
and bake in a moderate oven until it shrinks from the sides of the
pan and springs back when pressed lightly with the finger tips. Use
any desired filling or frosting from which the cake then takes its
name.
WHITE CAKE
^ c. butter or 6 tb. other fat 2 c. flour
| c. sugar 2 t. baking powder
I c. milk or water Whites of 2 eggs or 1
i t. flavoring
Cream the butter and add the sugar gradually, then the flavor-
ing. Add the flour and liquid alternately, having the baking pow-
der sifted with the flour. If other fat is substituted for butter, add
i t. salt. Fold in the stiffly-beaten whites. Bake in layer or loaf
pans and combine with any desired filling and frosting.
GOLD CAKE
Follow the directions for Plain Cake, using from 2 to 6 yolks in
place of whole eggs.
SOUR CREAM CAKE
2 egg.; or 1 it. vanilla, or
a c. sugar 1 1. cinnamon and J t. cloves
1 c. thick sour cream 2 c. flour
i t. salt 2 t. baking powder
A t. soda
Beat the eggs in the bowl in which the cake is to be mixed. Add
the sugar, cream, and flavoring, and continue beating. Mix and sift
the flour, baking powder, soda, and salt, and the spices, if used. Add
this mixture to the one in the bowl and mix only enough to make
the batter smooth. Bake in two layers, in a loaf, or in small pans.
NUT CAKE
Use the recipe given for Plain Cake. Omit 2 tb. fat and add } c.
broken nut meats.
SPICE CAKE
Use the recipe given for Plain Cake or for Sour Cream Cake,
using 14 t. cinnamon, ] t. nutmeg, and i t. cloves.
FLOUR MIXTURES 79
CHOCOLATE CAKE
Use the recipe given for Plain Cake or for Sour Cream Cake,
adding 2 ounces of melted chocolate to the mixture ; or add i c.
cocoa, omitting J c. flour.
CREAM CAKE
Bake Plain Cake mixture in shallow layer cake pans. Cool and
spread Cream Filling between the layers and sift powdered sugar
over the top.
APPLE SAUCE CAKE
^ c. butter or 6 tb. other fat 1 t. soda
| c. brown or granulated sugar ] t. salt
14 t. cinnamon 2 c. flour
^ t. cloves 1 c. apple sauce
A t. nutmeg -\ c. chopped raisins
Cream the butter and add the sugar gradually. Add the apple
sauce and raisins, and the dry ingredients which have been mixed
and sifted. Bake in a shallow pan, or as a loaf.
TEA BARS
2 eggs 6 tb. butter or other fat
1 c. sugar -i c. flour
2 sq. chocolate 1 t. vanilla
1 c. broken nut meats
Beat the eggs and beat in the sugar part at a time. Melt the
butter and chocolate together over hot water and add to the first
mixture. If little or no butter is used add a few grains of salt.
Add vanilla, nuts and flour. Spread one-third inch thick on an
oiled shallow pan and bake in a moderate oven. When cool cut into
small bars. These bars are suitable to serve at receptions or teas.
BOILED FROSTING
1 c. sugar 1 t. vanilla, or
i c . water -A tb. lemon juice
White of 1 egg or 2
Dissolve the sugar in the water, and boil without stirring until
the syrup threads when dropped from the tip of a spoon,
on Making Candy. Cool slightly and pour syrup gradually on t
stiffly-beaten white of egg, beating constantly.
and continue beating until of the right consistency to spread,
much beating makes the frosting rough ; if not beaten long enough
it will run. If the whites of two eggs are used the frosting does
80 HANDBOOK OF RECIPES
not stiffen so quickly and is a little more easily made by the inexpe-
rienced.
FROSTING MADE WITH YOLKS
Follow the directions for Boiled Frosting, substituting 2 well
beaten yolks for the white of egg.
CHOCOLATE FROSTING No. I
Follow the directions for Boiled Frosting or Frosting Made With
Yolks, adding 2 oz. of melted chocolate after the egg and syrup
have been combined.
CHOCOLATE FROSTING No. II
1^ oz. chocolate 1 c. powdered sugar
c. milk Yolk of 1 egg
1 1. vanilla
Melt the chocolate over hot water and add half of the sugar.
When well mixed add the milk and the rest of the sugar, then the
beaten yolk. Cook the mixture over hot water until it thickens,
stirring constantly. Allow it to cool a little, add the vanilla and
spread on cake.
QUICK FROSTING
About 1 c. confectioners sugar i t. flavoring
2 tb. hot milk H tb. cocoa, if desired
Sift the sugar and stir it part at a time into the hot milk and
flavoring until the mixture is of the right consistency to spread.
If the cocoa is used, mix it with the first half cup of sugar.
CREAM FILLING
| c. sugar 2 eggs
J. c. flour 2 c. scalded milk
\ t. salt 1 t. vanilla
Mix the dry ingredients and add the scalded milk gradually. Cook
over the flame until thickened, stirring constantly, and continue the
cooking over hot water 15 minutes. Beat the eggs slightly and add
the cooked mixture to them. Mix well and cook over hot water just
below the boiling point for a few minutes, stirring while the eggs
thicken. Remove from the fire and add the flavoring.
CHOCOLATE CREAM FILLING
Melt li ounces of chocolate and add to Cream Filling, using 1 c.
sugar in place of a c.
FLOUR MIXTURES 81
CREAM PUFFS
c. butter or 6 tb. other fat 4 eggs
1 c. boiling water 1 c. flour
t. salt
Put the hot water, salt and butter in a sauce pan and bring the
mixture to the boiling point. Add the flour all at once and stir over
the fire until the mixture forms a ball. Cool slightly and add the
unbeaten eggs, one at a time, beating in each until thoroughly
mixed. Drop by spoonfuls on an oiled tin sheet, one and a half
inches apart. If a glazed surface is desired, brush with white of
egg before baking. Bake 30 to 35 minutes in a moderate oven. If
not sufficiently baked they will fall. When cool, cut a slit in the top
or side and fill the puff with sweetened whipped cream or Cream
Filling. This recipe makes about 18 small cakes.
ECLAIRS
Use Cream Puff mixture, shaping it into cakes about 4 inches
long and 1 inch wide. Bake as directed for Cream Puffs and fill
with Cream Filling, Chocolate Cream Filling or sweetened whipped
cream flavored with vanilla. Cover the top with frosting.
DOUGHNUTS
2 c. flour 1 tb. melted fat
1 t. salt .'., c. sugar
3 t. baking powder 1 c. milk or water
^ t. cinnamon or nutmeg 1 egg
Mix and sift the dry ingredients, reserving T \- c. flour. Mix
the milk and beaten egg and add to the dry mixture. Add the
melted fat and mix in as much of the remaining flour as is
needed to make a soft dough. Chill the dough and roll it out, part
at a time, on a well floured board. Cut and fry a few at a time.
Drain on unglazed paper. Roll in powdered sugar, if desired.
GINGERBREAD
2 c. flour i t. nutmeg if desired
t. salt V c. sour milk or
14 or f t. soda sweet milk or water
2 t. ginger or more ,' c. molasses
14 t. cinnamon if desired 2 or 3 tb. melted fat
1 1. cloves if desired 1 egg or none
If this is to be made with sour milk use the larger amount of soda
and the smaller amount of fat, but if sweet milk or water is to be
82 HANDBOOK. OF RECIPES
used the smaller amount of soda and the larger amount of fat are
required. Mix and sift the -dry ingredients, add the milk, and stir
until smooth, then add the molasses, fat, and egg if used. Bake in
shallow oiled pans in a moderate oven.
CORNMEAL GINGERBREAD
1 c. flour t. cloves if desired
I c. cornmeal | t. nutmeg if desired
I 1 or a t. soda 1 scant c. sour milk or
1 t. salt sweet milk or water
2 t. ginger or more J c. molasses
14 t. cinnamon if desired 2 or 3 tb. melted fat
1 egg or none
Follow the directions for mixing and making Gingerbread.
GINGER SNAPS
| c. molasses {> t. soda
6 tb. fat 2 t. ginger
2 c. flour i t. salt
1 t. cinnamon
Heat the molasses to the boiling point and pour it over the fat.
Add the dry ingredients mixed and sifted. Chill thoroughly. Place
the mixture part at a time on a slightly floured board and roll out
one-eighth inch thick. Cut with a small round cutter first dipped in
flour. Place on an oiled tin sheet and bake in a moderate oven.
Keep the mixture cool until baked.
MOLASSES COOKIES
2 to 2^ c. flour \ t. soda
,', t. salt 2 t. baking powder
1 t. ginger ^ c. molasses
1 t. cinnamon -1 c. milk or water
4 tb. fat melted
Mix 2 c. fbur with the other dry ingredients. Mix the molasses,
milk and fat, and add to the dry mixture. Add enough more flour
to make a very soft dough. Chill thoroughly. Roll out, part at a
time, on a floured board. Bake on an oiled tin sheet in a moderate
oven.
FLOUR MIXTURES 83
SUGAR COOKIES
^ c. butter or 6 tb. other fat ] c. milk
1 c. sugar 2 t. baking powder
1 egg About 3 c. flour
.', t. vanilla, if desired
Mix as directed for Plain Cake, adding -i t. salt if other fat is used
in place of butter. Use just enough flour to make a soft dough.
Place it, part at a time, on a floured board and roll one-fourth
inch thick. Keep the board and rolling pin slightly floured. Cut
with a floured cutter. A sprinkling of nutmeg may be added after
the cookies are cut. Bake 15 minutes on shallow pans.
DROP CAKES
i c. butter or 6 tb. other fat ! c. milk
i c. sugar 2\ c. flour
1 egg or none 3 t. baking powder
.', t. vanilla
Mix as directed for Plain Cake, adding J t. salt if butter is not
used. Other flavoring, as suggested for Nut, Spice or Chocolate
Cakes, or grated lemon rind or raisins, may be substituted for
vanilla or used with it. Drop by spoonfuls on unoiled shallow pans
about 2 inches apart. Bake in a hot oven about 12 minutes. Drop
cakes make a very good substitute for cookies and are much more
quickly made.
CORNMEAL DROP CAKES
2 c. cornmeal i c. molasses
1 c. flour A c. corn syrup
^ t. salt 4 c. sour milk
1 1. soda 6 tb. melted fat
Spices, if desired 1 c. washed raisins, if desired
1 egg beaten
Mix and sift the dry ingredients, adding H t. each of cinnamon
and ginger, and i t. each of cloves and nutmeg, if desired. Add the
remaining ingredients. Drop by small spoonfuls on a baking sheet.
Garnish with nut meats if desired. Bake in a moderate oven.
APPLE DUMPLINGS
Use Baking Powder Biscuit dough or Pie Crust. Roll out and cut
into 5-inch squares. In the center of each square place one small
apple, pared and cored, or one-half apple sliced. Sprinkle with sugar
and cinnamon and dot with butter. Draw up the edges of dough
84 HANDBOOK OF RECIPES
over the apples and press them together firmly. Steam for one hour
or bake in a hot oven. Serve with Hard Sauce, or cream and
sugar.
PEACH DUMPLINGS
Follow the directions for making Apple Dumplings, substituting
peaches for the apples.
DUTCH APPLE CAKE
2 c. flour 1 egg
t. salt 1 scant c. milk
3 t. baking powder 2 sour apples
4 tb. fat 2 tb. sugar
i t. cinnamon
Mix the dry ingredients except the sugar and cinnamon, cut or
rub in the butter and add the milk and beaten egg. Spread \ inch
thick on a shallow pan. Pare and cut the apples in sections length-
wise and lay them in rows on the dough with the sharp edges
pressed lightly into the dough. Sprinkle the top with the sugar and
cinnamon. Bake in a hot oven 25 to 30 minutes. Serve hot with
Lemon Sauce or Hard Sauce.
HARD SAUCE
1 c butter 1 to 2 tb. water or milk
About 2 c. powdered sugar 1 t. flavoring
Cream the butter. Add 1 c. sugar gradually and then the liquid,
a few drops at a time. Add the flavoring and enough more sugar
to give the desired consistency. The beaten white of an egg may
be used in the sauce if desired.
LEMON SAUCE
\ c. sugar 2 c. hot water
2 tb. cornstarch Grated rind and
or 3 tb. flour juice of 1 lemon
1 1. salt 1 tb. butter
Mix the sugar, cornstarch, and salt. Add the hot water and boil
10 minutes, stirring while the mixture thickens. Remove from the
fire and add the butter, lemon juice and rind.
VINEGAR SAUCE
Follow the directions for Lemon Sauce, omitting the lemon juice
and rind. Add a few grains of nutmeg and enough vinegar to give
the desired flavor.
FLOUR MIXTURES 85
ORANGE SAUCE
Follow the directions for Lemon Sauce and flavor with orange,
omitting part or all of the lemon.
RAISIN SAUCE
c. raisins 2 tb. cornstarch
2J, c. water 1 tb. butter
1 c. sugar 2 tb. lemon juice if desired
i t. salt
Wash and chop the raisins. Simmer in the water 5 minutes. Mix
the cornstarch, sugar, and salt and add to the liquid, stirring while
it thickens. Cook 10 minutes, remove from the fire and beat in the
butter and lemon juice.
VANILLA SAUCE
2 c. hot water 1 t. salt
f c. sugar 1 tb. butter
2 tb. cornstarch 1 t. vanilla
Mix the sugar, cornstarch, and salt, add the boiling water, and
boil 10 minutes, stirring while it thickens. Remove from the fire,
beat in the butter and add the vanilla.
FRUIT SAUCE
2 c. fruit juice 2 tb. sugar
2 tb. cornstarch or 3 tb. t. salt
flour 1 tb. butter, if desired
Heat the fruit juice. Mix the cornstarch, sugar, and salt, and
blend with the hot fruit juice. Boil 10 minutes, stirring while it
thickens. Remove from the fire and beat in the butter. If the
sauce requires it, add more sugar and a little lemon juice.
COTTAGE PUDDING
2 c. flour c. sugar
4 t. baking powder 4 tb. melted butter or
] , t. salt other fat
1 egg 1 scant c. milk
Mix and sift the flour, baking powder, and salt. Beat the egg and
add the sugar, fat, and milk. Stir this mixture, part at a time,
into the dry mixture. Bake about 20 minutes in a shallow oiled
pan. Serve hot with any desired sauce.
86 HANDBOOK OF RECIPES
STRAWBERRY SHORTCAKE
U c. flour 3 tb. fat
3 t. baking powder 1 qt. strawberries
t. salt \ to 1 c. sugar
i c. milk or milk and water
Wash, drain, and hull the berries. Cut in halves and sprinkle
with sugar. The best ones may be saved whole for garnishing. Mix
and sift the flour, baking powder, and salt, adding 1 tb. of sugar, if
desired. Work in the shortening with the tips of the fingers or cut
it in with knives. Pour in the milk gradually, using just enough to
make a soft dough. Lift and turn the mass with a knife or spatula,
so as to moisten it evenly, and work it as little as possible. Turn
out on a floured board. Divide into two parts and pat or roll lightly
so as to make two layers, each about inch thick. Place one on an
oiled pan, brush with melted butter and cover with the other layer.
Bake in a hot oven. When done, separate the layers and spread
sugared berries between them and on top. Serve with or without
plain or whipped cream.
ORANGE SHORTCAKE
Make as directed for Strawberry Shortcake, using the sweetened
pulp from oranges instead of berries. Meringue may be piled
roughly on top and then browned in the oven, if desired.
FRUIT COBBLER
Heat stewed fruit, sweeten to taste, and place in an oiled baking
dish. Cover with Short Cake or Biscuit dough. Bake in a hot oven.
Serve with cream or Fruit Sauce.
STEAMED FRUIT PUDDING
2 c. flour 1 egg beaten
4 t. baking powder \ c. melted fat
i t. salt 1 scant c. milk
1 c. fruit
Cut large fruit in pieces. Mix and sift the dry ingredients and
add the milk, egg, melted fat and fruit. Put into oiled cups or
small molds. Steam 2 hours. Serve with Hard Sauce, Fruit
Sauce, or cream.
FLOUR MIXTURE 87
SUET PUDDING
2 c. flour ]- t. cloves
~ t. soda ] t. nutmeg
f" ViQklnrr n/"\\*:rlov
2 t. baking powder
t. salt
c. molasses
-. c. milk or water
1 t. cinnamon -| c. finely chopped suet
4 t. ginger 1 c. washed raisins
Mix and sift the dry ingredients. Mix the molasses, milk and
suet. Combine the mixtures and add the raisins. Other fruit, such
as currants, dates, figs or citron; also chopped carrots, nut meats,
and bits of orange peel may be used in the pudding as desired.
Steam in an oiled mold 3 hours. Serve with anv desired sauce.
PIE CRUST
1 c. flour 4 tb. fat
i t. salt. Cold water
The amounts given above make one medium sized single crust.
Wheat or barley flour may be used alone in making crust or they
may be mixed with corn, potato or rice flour. It may be made with
less shortening if baking powder is added. Mix the flour and
salt. Cut in the fat with two knives or rub it in with the
fingers. Add water a few drops at a time. Do not use any
pressure, but give time for the flour to absorb the water. The mix-
ture should be barely moist enough to stick together. Too much
water makes a tough crust. Work in the ragged edges, handling
as little as possible. Place the dough on a slightly floured board,
turn it over and roll it with light strokes to make it a little larger
than the pan in which it is to be baked. It should be lifted and
turned occasionally to prevent sticking to the board. Line a pan
with the dough, being careful not to stretch it nor to leave air
bubbles under it. In making a single crust, press the dough over
the edge of the pan and trim with a knife, then build up a rim as
follows : First moisten the edge and lay a half inch strip of dough
over it ; press the layers lightly together, shaping the rim with the
fingers or marking- it with a fork. In baking a single crust, before
filling with a cooked mixture, prick a few holes in the bottom to
prevent large bubbles from forming. To cover a pie moisten the
edge of the lower crust and lay over it an upper crust v:!' : ch has
been perforated to allow steam to escape. Press the edges lightly
together. Bake in a hot oven.
88 HANDBOOK OF RECIPES
LEMON PIE
1 c. sugar 2 egg yolks
c. flour Juice and grated rind of
\ t. salt one lemon
2 c. boiling water 1 t. butter
Meringue
Mix the flour, sugar, and salt, and blend with the hot water. Cook
directly over the fire 5 minutes, stirring constantly. Place over hot
water and add the butter and beaten egg yolks. Cook 2 minutes,
remove from the fire, and add the strained lemon juice and grated
rind. Have ready a Pie Crust, previously baked, and fill with the
above mixture when it is cool. Cover with Meringue. Bake in a
slow oven until delicately browned.
MERINGUE
Whites of 2 eggs \ tb. lemon juice,
2 tb. sifted powdered sugar or \ t. vanilla
Beat the whites until light, add the sugar gradually and continue
beating. Add the flavoring. Spread the mixture roughly on a pie
or pudding and bake in a slow oven until delicately browned.
Meringue may be floated on hot water and browned and then placed
on a pie or pudding.
CUSTARD PIE
2 eggs \ t. salt
\ c. sugar If c. scalded milk
Few grains nutmeg
Beat the eggs slightly, add the sugar, salt, and milk. Line a pan
with Pie Crust and build up a rim. Brush it inside with a little egg
white, reserved from eggs used in the filling. Bake the crust in a
hot oven long enough to harden this coating, pour in the filling, and
reduce the temperature of the oven to cook the custard and finish
baking the crust.
PUMPKIN PIE
1^ c. steamed and strained \ t. cinnamon
pumpkin \ t. ginger
\ c. brown sugar \ t. nutmeg
\ t. salt 1 or 2 eggs
1 c. hot milk
Mix the pumpkin, sugar, salt, and spices. Add the eggs, beaten
slightly, and then the milk. If two eggs are used, \ c. more milk
or cream may be added. Prepare crust as for Custard Pie and bake
until the filling is firm.
MISCELLANEOUS DESSERTS 89
RHUBARB PIE
2 c. rhubarb 2 tb. flour
1 c. sugar -j t. salt
1 egg 1 t. lemon juice
Wash the rhubarb and cut it into ^ inch pieces without peeling.
Mix the sugar, flour, salt, slightly beaten egg, and lemon juice.
Add to the rhubarb and bake between crusts.
APPLE PIE
4 or 5 sour apples Few grains cinnamon or nutmeg
i c. sugar or more 1 t. butter or more
Line a pie pan with crust. Pare, core, and slice the apples and
lay them on the crust. Sprinkle with sugar, and nutmeg or cinna-
mon. Dot with butter. Moisten the edges of the lower crust and
cover with the upper crust, pressing the edges together. The upper
crust should always be perforated to allow steam to escape. Bake
40 to 45 minutes in a moderate oven.
PATTY SHELLS
Line small patty pans with Pie Crust, or invert the pans and
cover the bottom and sides with crust. Prick a few holes in the
bottom to prevent large air bubbles from forming and bake. When
ready to serve, fill with a hot creamed mixture.
Miscellaneous Desserts
BAKED INDIAN PUDDING
4 c. scalded milk 1 t. salt
^ c. cornmeal 1 t. ginger
\ c. New Orleans molasses \ t. cinnamon
Stir the hot milk into the cornmeal. Add molasses, salt, and
spices, and cook in a double boiler for 20 minutes. Pour into an
oiled pudding dish and bake in a slow oven 2 hours.
BREAD PUDDING
1 c. stale bread cubes \ c. sugar
2 c. hot milk 1 tb. butter or less
1 egg, slightly beaten Few grains nutmeg,
\ t. salt or 1 t. flavoring
c. washed raisins, if desired
Put the bread and milk in an oiled baking dish and let it stand
a few minutes. Mix the egg, sugar, salt and flavoring, and add to
90 HANDBOOK OF RECIPES
the first mixture. Add the raisins if used, and dot the top with
butter. Set the dish in a pan of hot water and bake in a slow oven
until firm and delicately browned on top. Serve with any desired
sauce, or with cream and sugar.
CHOCOLATE BREAD PUDDING
Follow the directions for Bread Pudding, adding i oz. of bitter
chocolate or 1 tb. cocoa and flavor with vanilla omitting the raisins.
If chocolate is used melt it and mix with part of the sugar and
enough of the hot milk to thin the mixture. Add to the bread and
milk. If cocoa is used mix it with the sugar.
CREAMY RICE PUDDING
4 c. milk t. salt
1 c. rice Few grains nutmeg, or
^ c. sugar grated rind of } lemon
Wash the rice and mix it with the other ingredients in an oiled
pudding dish. Cover and bake slowly from 2 to 3 hours. When the
rice is puffed, remove the cover and stir in the brown crust as it
forms.
RICE PUDDING
2 c. cooked rice c. seeded raisins
| c. milk Grated rind of J lemon
A c. sugar
Mix the ingredients and bake in an oiled pudding dish until
thickened and brown. Serve with cream or Vanilla Sauce.
RICE AND APRICOT PUDDING
1 c. rice 2 tb. butter
1 t. salt I lb. dried apricots
3i c. boiling water | c. sugar
Wash the apricots and soak over night in sufficient cold water to
cover them. Cook in the same water in a double boiler until soft
and add the sugar. Let them stand some time in the sweetened
juice. Cook the rice as directed under Steamed Rice. Put a layer
in an oiled baking dish and add a layer of apricots. Repeat until
the dish is full, having rice on top. Dot with butter. Reserve one
cup of juice for sauce. Pour the remaining juice on the pudding
until it may be seen through the top layer, using a little water if
necessary. Bake about 15 minutes in a moderate oven. Serve with
a sauce made from the apricot juice, following the directions for
Fruit Sauce.
MISCELLANEOUS DESSERTS 91
SCALLOPED APPLES
4 c. sliced apples | t. nutmeg, or
3 tb. melted butter, or less .', t. cinnamon
2 c. soft stale bread crumbs ] c. sugar
Grated rind and juice of 1 lemon
Mix the crumbs, melted butter, spice, sugar, and rind and juice
of lemon. Spread one-third of this mixture in the bottom of an
oiled baking dish and alternate with layers of apple, having the
crumb mixture on top. If the apples are not very juicy, add
enough water to moisten. Bake covered about 35 minutes in a
moderate oven. Remove the cover and brown the crumbs.
Serve with cream and sugar or sauce.
RHUBARB PUDDING
4 c. rhubarb
4 or 5 slices bread, buttered
1 c. sugar
Wash the rhubarb and cut it into 1 inch lengths, but do not peel
it. Cut the slices of bread into cubes, mix lightly with the rhubarb
and sugar and bake in an oiled pudding pan about 20 minutes. The
pan should be covered during the first 10 minutes.
APPLE MERINGUE
6 apples 3 egg whites
1 pt. Soft Custard .', c. powdered sugar
Core, pare, and bake the apples, keeping a very small amount of
water in the pan. Baste occasionally. When the apples are tender,
pour the Soft Custard over them. Cover with Meringue made from
the egg whites and the powdered sugar, and brown in a pan of cool
water in a slow oven ; or float the Meringue in a pan of hot water,
brown it and place it on the pudding.
APPLE TAPIOCA
f c. pearl tapioca or 2^ c. boiling water
i c. granulated tapioca ,\ t. salt
Cold water -i c. sugar
6 sour apples
If pearl tapioca is used, wash and soak it in cold water one hour
or more. (Granulated tapioca need not be soaked.) Pour over it
the boiling water, add the salt and cook in a double boiler until
transparent. Pare and slice the apples, put them into a baking dish,
sprinkle with the sugar and, if liked, add a little lemon juice or cin-
92 HANDBOOK OF RECIPES
namon. Add the cooked tapioca and bake in a moderate oven until
the apples are very soft. Serve with sugar and cream. Apricots
may be substituted for apples.
FIG TAPIOCA
c. granulated tapioca J c. light brown sugar
or c. pearl tapioca \ c. chopped figs
H c. hot water Few grains cinnamon
\ t. salt \ t. vanilla or lemon juice
If pearl tapioca is used, soak it an hour or more in cold water.
(Granulated tapioca need not be soaked.) Mix the tapioca, sugar,
figs, spice, and water. Boil for 5 minutes, and then cook in a double
boiler for one hour, or until the tapioca is transparent. Remove
from the fire, and add the flavoring. One-half cup of nuts may be
added if desired. Serve cold with plain or whipped cream, or Soft
Custard.
FRUIT TAPIOCA
i c. granulated tapioca Sugar to taste
or | c. pearl tapioca Fruit
3 c. hot liquid (fruit juice and water)
If pearl tapioca is used, soak an hour or more in cold water.
(Granulated tapioca need not be soaked.) Mix the tapioca and
liquid. Boil for 5 minutes, and then cook in a double boiler for 1
hour, or until the tapioca is transparent. Remove from the fire,
add cooked fruit, and sugar to taste; or cool and add fresh fruit.
Serve plain or with cream.
TAPIOCA CREAM
3 tb. granulated tapioca \ t. salt
or 4 tb. pearl tapioca \ c. sugar
1 pt. milk 2 egg whites
2 egg yolks 1 t. vanilla
If pearl tapioca is used, soak it for an hour in sufficient cold
water to cover (granulated tapioca needs no soaking) ; add the milk,
and cook in a double boiler until the tapioca is transparent. Mix
the egg yolks, salt, and sugar. Stir in the hot mixture, return to
the double boiler and cook 2 minutes or until it thickens slightly.
Remove from the fire, add the flavoring and beaten whites. Cool
and serve.
MISCELLANEOUS DESSERTS 93
PRUNE PUDDING
| Ib. prunes J t. cinnamon
2 c. cold water 1^ c. boiling water
1 c. sugar c. cornstarch
1 tb. lemon juice
Pick over and wash the prunes. Soak several hours in the cold
water and cook covered in the same water until soft. Remove the
stones and add the sugar, cinnamon, and boiling water. Mix the
cornstarch with enough cold water to pour easily and add to the
hot prune mixture, stirring constantly. Cook directly over the fire
until thick, then place over hot water. Add the lemon juice and con-
tinue to cook for 20 minutes. The stiffly-beaten whites of 1 or 2
eggs may be folded in, if desired. Mold and serve cold with cream.
PRUNE WHIP
^ Ib. prunes | tb. lemon juice
\ c. sugar Whites of 5 eggs or less
Pick over and wash the prunes and soak them in cold water.
Cook in the same water until soft. Remove stones and chop the
prunes. Add the sugar and cook 5 minutes, or until of the con-
sistency of marmalade. Fold the prune mixture and lemon juice
into the stiffly-beaten whites of eggs. Pile lightly on an oiled pud-
ding pan. Set in a pan of hot water and bake 20 minutes in a slow
oven. Serve cold with cream or Soft Custard.
SOFT CUSTARD
2 c. hot milk or whey i c. sugar
Yolks of 3 eggs 1 t. salt
i t. vanilla
Beat the yolks slightly and mix with the sugar and salt. Slowly
add the scalded milk, stirring constantly. Cook until it thickens
over water just below the boiling point. Flavor and cool. When
made with whey, custard may be flavored with lemon juice. If the
custard should curdle from being overcooked, place it in a pan of
cold water and beat it with a Dover beater.
BAKED CUSTARD
1 qt. hot milk or whey i t. salt
4 eggs or 3 It. vanilla, or
^ c. sugar Few grains nutmeg
Beat the eggs slightly, stir in the sugar and salt, then, slowly,
the hot milk. When the sugar is dissolved add the flavoring. If
made with whey, custard may be flavored with lemon juice. Pour
94 HANDBOOK OF RECIPES
the mixture into serving dishes. Set them in a pan of hot water
and bake in a slow oven until firm. Do not allow the water in the
pan to boil.
FLOATING ISLAND
Make Soft Custard and fold in stiffly-beaten whites of eggs, or
pile Meringue on top.
CORNSTARCH MOLD
4 c. hot milk 6 tb. cornstarch
4 tb. sugar 1 t. salt
1 t. flavoring
Mix the dry ingredients. Stir in the hot milk gradually. Cook
the mixture over the direct flame until it thickens, stirring all the
while. Cook over hot water about half an hour. Remove from the
fire, add the flavoring and turn the mixture into a mold that has
been wet with cold water. Cool and serve with cream or Fruit
Sauce.
CHOCOLATE MOLD
Proceed as for Cornstarch Mold, using J, c. sugar. Melt 1 square
of chocolate, add to it c. boiling water and stir and cook until per-
fectly smooth. Add this to the cornstarch and milk mixture just
before removing from the fire. In place of chocolate, 2 tb. cocoa
may be used by adding it to the dry ingredients. Flavor with
vanilla.
CORNSTARCH FRUIT MOLD
4 c. hot fruit juice Fruit or nuts
2 tb. sugar, or more Lemon juice, if desired
6 tb. cornstarch 2 or 3 cloves, or small
i t. salt piece of cinnamon
Mix the cornstarch, sugar, and salt. Stir in the hot liquid grad-
ually. Cook the mixture over the direct flame until it thickens,
stirring all the while. Add the spice and cook one-half hour over
hot water. Remove from the fire and add the fruit, nuts, and
flavoring, if used. Pour into molds that have been wet with cold
water. Cool and serve plain, or with cream or Fruit Sauce.
CORNSTARCH MERINGUE
Follow the directions for Cornstarch Mold. Upon removing the
mixture from the fire fold in the stiffly-beaten whites of 2 or 3
eggs with the flavoring. Mold and serve with Soft Custard or
cream.
GELATIN DESSERTS 95
CORNSTARCH CUSTARD
4 c. hot milk 3 egg yolks
i c. cornstarch 1 t. vanilla
J- t. salt 3 egg whites
i c. granulated sugar 4 tb. powdered sugar
Mix the cornstarch, salt, and granulated sugar. Stir in the hot
milk gradually. Cook the mixture over the direct flame until it
thickens, stirring all the while, then cook over hot water about half
an hour. Beat the yolks slightly and blend w r ith the hot mixture.
Cook and stir over hot water just until the yolks thicken. Remove
from the fire, add the flavoring and pour into a baking dish. Cover
with a Meringue made from the whites of eggs and powdered sugar.
Brown slightly in a moderate oven.
Gelatin Desserts
Gelatin is obtained by boiling animal tissue. It is present in soup
stock, as may be easily seen by the jelly-like mass which is formed
when the broth is allowed to cool. It is carefully prepared for mar-
1 et and is sold in three forms, granulated, shredded, and in sheets.
It is a light, easily digested food and is used to prepare many attrac-
tive desserts. It is particularly valuable in invalid cookery.
In preparing gelatin dishes the following rules should be carefully
observed:
1. It should be soaked in cold water.
2. It should be dissolved in hot liquid.
3. It ^hould be quickly cooled after dissolving in hot liquid.
4. It should be carefully covered to protect it from bacteria.
5. It should be kept in a cool place to become firm.
LEMON JELLY
2 tb. granulated gelatin 2i c. hot water
i c. cold water \ c. sugar
i c. lemon juice
Soak the gelatin in the cold water until soft. Make a syrup by
boiling the hot water and sugar. Remove from the fire and add the
soaked gelatin. When the mixture is partly cool, add the lemon
juice, and pour into a mold which has been dipped in cold water.
Chill until firm, unmold and serve with or without cream.
96 HANDBOOK OF RECIPES
FRUIT GELATIN
Make as directed for Lemon Jelly, adding fresh or cooked fruits.
Grapes, cherries, strawberries, raspberries, peaches, oranges,
bananas and pineapples are used in any desired combination. The
amount of lemon juice may be decreased and fruit juice may be sub-
stituted for part of the water.
APRICOT JELLY
Ib. dried apricots Juice of 1 lemon
2 c. cold water l tb. granulated gelatin
^ c. sugar soaked in | c. cold water
Pick over and wash the apricots. Soak in the cold water several
hours and then cook in the same water until soft. Rub through a
sieve, add the sugar and enough water to make 3 c. Boil a minute,
remove from the fire, add the soaked gelatin, and, when partly cool,
the lemon juice. Pour into a mold which has been dipped in cold
water. Chill until firm, and serve with or without cream.
PRUNE JELLY
Follow the directions given for Apricot Jelly, substituting prunes
for apricots.
SNOW PUDDING
1 tb. granulated gelatin ^ c. sugar
c. cold water 1 c. lemon juice
1 c. boiling water Whites of 3 eggs, beaten stiff
Soak the gelatin in cold water. Make a syrup by boiling the hot
water and sugar. Remove from the fire and add to the soaked
gelatin. Add the lemon juice when the mixture is partly cool.
Stir occasionally until it begins to thicken. Then beat with a Dover
egg-beater until frothy, and add the beaten whites. Place the bowl
in a pan of ice water and continue beating the mixture until it is
stiff enough to hold its shape. Pile lightly on a serving dish and
serve with Soft Custard.
CHARLOTTE RUSSE
| tb. granulated gelatin 1 t. salt
2 tb. cold water 1 t. vanilla
i c. hot milk 1 c. heavy cream
3 tb. powdered sugar 6 lady fingers
Soak the gelatin in the cold water until soft and dissolve it in the
hot milk. Whip the cream. Add the sugar, salt, and vanilla to the
dissolved gelatin and set the bowl containing the mixture in ice
water, stirring until it begins to thicken. While it is still soft fold
FROZEN DESSERTS 97
in the whipped cream, adding about one-third at a time. Pour the
mixture into a mold lined with lady fingers or bars of sponge cake.
Chill thoroughly.
ORANGE CHARLOTTE
H tb. granulated gelatin Juice of 1 lemon
^ c. cold water 1 c. orange juice and pulp
^ c. boiling water Whites of 3 eggs, or
i c. sugar 1 c. heavy cream
Soak the gelatin in the cold water until soft and dissolve it in the
hot water. Whip the cream. To the soaked gelatin add the sugar,
lemon juice, orange juice and pulp, and a little grated rind. Set the
bowl containing the mixture in ice water, stirring until it begins to
thicken. Beat until light, add the beaten whites or whipped cream
and continue beating until the mixture is stiff enough to hold its
shape. Put into a mold lined with lady fingers or sections of
orange. Chill and serve with or without whipped cream.
FRUIT CHARLOTTE
Follow the recipe given for Orange Charlotte, using in place of the
orange 1 c. stewed peach, pineapple or apricot, or 1 pt. fresh straw-
berries or raspberries rubbed through a sieve.
Frozen Desserts
DIRECTIONS FOR FREEZING
4 parts finely crushed ice
1 part rock salt
Put the mixture to be frozen into the can, put in the paddle, place
the cover, and adjust the can in the freezer. Pound the ice in a
strong cloth or bag, and put it in the freezer, alternating with layers
of salt, or ice and salt may be mixed before packing. The salt and
ice should come a little higher than the mixture in the can. Turn
the crank slowly and steadily until the mixture is partly frozen, then
turn faster. Remove the dasher when the mixture is frozen. Cover
carefully, and if possible, allow it to stand an hour to ripen, before
serving.
LEMON ICE
| c. lemon juice 4 c. water
li c . sugar Grated rind of 1 lemon
Make a syrup of the sugar and water, boiling 5 minutes. Cool
98 HANDBOOK OF RECIPES
and add juice and rind. Strain and freeze according to the direc-
tions.
LEMON SHERBET
Add the stiffly-beaten white of 1 egg to the above when the mix-
ture is frozen to the consistency of mush, and continue freezing.
MILK SHERBET
1 qt. milk
1^ c. sugar
i c. lemon juice
Mix the sugar and the strained lemon juice. Add the milk slowly,
stirring all the while. Freeze according to directions. Orange juice
may be substituted for part of the lemon juice.
VANILLA ICE CREAM
2 c. hot milk ] t. salt
2 tb. flour 1 egg
1 c. sugar 4 c. thin cream
2 t. vanilla
Mix the dry ingredients and add the hot milk. Cook until thick-
ened, stirring constantly. Beat the egg slightly and add the hot
mixture to it. Cook and stir over hot water just until the egg
thickens. Cool, add cream and flavoring. Freeze according to the
directions.
CHOCOLATE ICE CREAM
Follow the directions for Vanilla Ice Cream. Add 2 oz. of shaved
chocolate to the hot thickened milk, stir and cook until smooth.
Omit half of the vanilla.
JUNKET ICE CREAM
Make Junket or Chocolate Junket, using twice as much sugar and
flavoring as the recipe calls for. When firm, freeze according to
directions. One-fourth part cream may be added before freezing,
but is not necessary.
FRUIT ICE CREAM
For a fruit cream, crushed berries, peaches, apricots, pineapple,
etc., may be added to Vanilla or Junket Ice Cream (omitting tht
vanilla) after the mixture is partly frozen. If fruit is added at
first, the cream may curdle.
CANDY 99
FRUIT MOUSSE
tb. granulated gelatin 4, c. fruit juice
1 tb. cold water i to 1 c. fruit pulp
1-J tb. hot water if desired
| c. sugar I tb. lemon juice
1 c. heavy cream
Soak the gelatin in cold water and dissolve it in hot water. Dis-
solve the sugar in the fruit juice without heating. Add the pulp, if
used, and gelatin, and stir occasionally until it begins to thicken.
Whip the cream and fold into the mixture. Put in a mold which
has been dipped in cold water, spread an oiled paper over the top,
large enough to extend over the edges. Cover closely and pack in
equal parts of ice and salt. Let stand 3 to 6 hours. To remove from
mold, dip into hot water for an instant and turn out on a serving
dish. This quantity serves 6 people.
Candy
NOTES ON MAKING CANDY
When sugar and a liquid are boiled together, a syrup is formed
which is a foundation for candy. By varying the proportions and
the length of time for boiling, and by the addition of other mate-
rials, such as eggs, butter, chocolate, nuts and flavorings, various
candies are made.
TESTS FOR SYRUP
As syrup boils, it gradually becomes thicker and hotter. For
each kind of candy the syrup should boil to a certain stage. This
may be determined by testing in various ways, the most accurate
of which is by the use of a candy thermometer. The simplest
method for home use, however, is to drop a little of the syrup into a
cup of cold water, and to find out its consistency by working be-
tween the fingers or striking against the side of the cup. Before the
syrup can be tested in cold water it i-eaches a point called the thread
stage. This is the first instant that it forms a thread when dropped
from the tip of a spoon.
91: 0"
100 HANDBOOK OF RECIPES
Following is a table of temperatures with their corresponding
tests :
110 C. 230 F. Thread
113 C. 236 F. Soft ball
123 C. 254 F. Hard ball
145 C. 293 F. Crack
154 C. 310 F. Caramel
MOLASSES TAFFY
c. molasses 1 tb. vinegar
i c. sugar ^ tb. butter
Mix the ingredients and cook to the crack stage. Pour into oiled
pans. When cool, pull until it is light in color. Cut or break into
pieces.
FONDANT
2i c. sugar
f c. hot water
1 1. cream of tartar
Put the sugar, water, and cream of tartar into a saucepan. Heat
gradually and stir occasionally until dissolved, but do not stir after
boiling begins. When completely dissolved, wash off the sugar
adhering to the sides of the pan with a damp cloth. Cook, covered,
for 5 minutes. Remove the cover and boil until a soft ball is
formed when dropped into cold water. Pour out on a platter and,
when almost cold, beat until creamy, and knead. It may be kept
for some time if packed in a dish and covered. Fondant is the
foundation for cream candies and may be colored and flavored as
desired.
MINT WAFERS
Melt soft Fondant over hot water. Flavor with peppermint and
drop from the tip of a spoon on oiled paper. The wafers may be
colored, and flavored with wintergreen, lemon or pistachio, if
desired.
STUFFED DATES
Select firm, unbroken dates. Wash them and remove the seeds.
Fill the cavity with Fondant or nut meats.
CHOCOLATE CREAMS
Fondant Bitter or confectioners chocolate
Roll the Fondant into balls or any desired shapes. Place on sheets
of oiled paper and allow the surface to dry slightly. Melt the
chocolate in a deep narrow dish over hot water. Stir the chocolate
CANDY 1 I
until the fat globules disappear and it is partly cooled. Lift the
balls, one at a time, on a fork or steel knitting needle, dip into the
melted chocolate and dry on oiled paper. For a thick coating have
the Fondant balls quite cold and the chocolate not too hot. If a
sweet coating is desired use confectioners dipping chocolate.
NUT BRITTLE
1 c. nut meats
1 c. sugar
Few grains salt
Spread the nuts on a shallow oiled pan. Melt the sugar in a frying
pan over a low flame, stirring constantly until amber-colored but
not scorched. Add the salt and quickly pour over the nuts.
CHOCOLATE FUDGE
2 c. sugar 2 tb. butter
f c. milk 2 squares chocolate
1 t. vanilla
Mix the sugar, milk and chocolate. Heat slowly and boil until a
soft ball is formed when a little syrup is dropped into cold water.
Add the butter, remove from the fire and let stand until cold. Beat
until creamy and turn out on oiled plates. Mark into squares.
VANILLA CARAMELS
2 c. sugar i c. butter
i c. corn syrup 1 t. vanilla
c. milk c. nuts, if desired
Cook the sugar, milk and corn syrup to the soft ball stage, add
the butter and continue cooking to the hard ball stage. Remove
from the fire, add vanilla and nuts and pour into oiled pans. When
cool, cut into squares and wrap each caramel in oiled paper.
CHOCOLATE CARAMELS
Use recipe for Vanilla Caramels. Add 2 squares of chocolate to
the sugar, milk, and corn syrup and heat the mixture slowly to melt
the chocolate before boiling begins.
SALTED NUTS
Use almonds or unroasted peanuts. To blanch them, cover with
boiling water and boil 1 minute. Drain and cover with cold water
and drain again. Remove the skins and dry the nuts on a clean
cloth. Fry a few at a time in oil or fat, using a small deep pan.
102 HANDBOOK. OF RECIPES
Turn the nuts constantly in order to brown them evenly. Drain ,-
spread on unglazed paper, and sprinkle with fine salt. Instead of
frying them, the nuts may be dipped in olive oil or melted butter,
spread in a shallow pan, and browned in the oven. They will need
occasional stirring to brown them evenly.
Preservation of Food
Foods are spoiled by the action of bacteria, yeasts, and molds,
unless preserved in some way. Any method which keeps these
organisms inactive, or destroys those present and excludes others,
may be used if it does not injure the food. The common ways of
preserving are by drying, refrigeration, canning, and by the use of
such preservatives as salt, sugar, vinegar, and spices. It is not safe
to use the chemical preservatives sometimes sold as canning pow-
ders, as they are injurious to health.
Drying is one of the oldest and simplest methods of preserva-
tion. It prevents the action of bacteria, yeasts, and molds by de-
priving them of the moisture necessary to their growth, but it does
not destroy all of those present. Dried foods may be kept for long
periods.
Refrigeration is a successful method for the temporary storage of
perishable foods. It reduces the activity of organisms but does not
destroy them.
Canning has come to be a very common and practical way of
preserving fruits, vegetables, and meats. The organisms present
are destroyed by heat and others are excluded by sealing. There
are different methods of canning. Those advised for use in the
home require very simple equipment and the directions are easily
followed.
Such simple preservatives as salt, sugar, spice, and vinegar have
long been used, and are satisfactory in certain cases, but as they
change the flavor and character of the foods preserved in them they
cannot always be used.
DIRECTIONS FOR DRYING FRUITS AND VEGETABLES
Drying is a simple method of preserving fruits and vegetables,
and when dried they are convenient to handle, to store, and to use.
Where fruits are grown in hot dry climates sun drying is prac-
ticed on a large scale, but in most places indoor diying by artificial
heat is more successful.
Small quantities of food may be dried on wire trays in an oven,
if the door is left ajar. For relatively larger amounts an
PRESERVATION OF FOOD 103
oven-like structure can be devised to be hung over the kitchen
stove or placed upon it. Such a drier should have one or
more movable wire shelves or trays which allow free circulation of
air through all parts, and it should have an opening or ventilator at
the top. If to be placed on the stove a drier should not be made of
inflammable material. Provision should be made to protect the food
while drying from dust and from flies and other insects.
The drying of fruits and vegetables may be facilitated by placing
them, with or without applying heat, where there is a constant cur-
rent of air. An electric fan is very good for this purpose.
1. Select sound ripe fruits and vegetables and dry them as quickly
as possible after they are gathered. The young and tender
vegetables make the best grades but older ones may be dried
for use in many ways. They should all be in condition suit-
able for table use.
2. Pick over, wash, and grade the product to be dried. Remove
tough stems, strings, inedible pods, husks, etc. Blanch and
cold dip each product as directed in the recipe for canning it.
Remove the skins and cores of hard fruits, and the skins and
pits of other fruits if desired. Larger fruits and vegetables
may be cut in halves, quarters, slices, or shreds to facilitate
the drying. The knife used should be clean and bright to
avoid discoloration of the product. Remove the surface
moisture by spreading the fruit or vegetables on a clean dry
cloth before placing them in the drier.
3. Cover the trays of the drier with loosely woven clean cloth, and
spread the prepared food on them in a thin layer. Apply
enough heat to dry the product as quickly as possible without
overheating or scorching it. It is necessary to shift the trays
occasionally, and to stir or turn the contents to dry them uni-
formly and to prevent the growth of mold. Several hours are
required to complete the drying of most products. The pro-
cess should be continued until no water can be pressed out of
cut sections, but not until they are brittle. Dried fruits
should be leathery, soft, and pliable to the touch. Cool the
product quickly after removing it from the drier. If it seems
too dry, expose the material to the air for a few hours to allow
it to regain some moisture.
1. It is safer to wait several days before packing a dried product,
to be sure that it is not too moist, and that the moisture is
evenly distributed. During this period the food should be
emptied 2 or 3 times into another receptacle to mix it and to
104 HANDBOOK OF RECIPES
prevent molding. Examine the product carefully to see that
it is in good condition.
5. The development of insects may be prevented by heating the
dried product in a very slow oven for a short time. Seeds that
have been heated cannot be used for planting.
6. Dried foods must be stored in such a way as to protect them from
moisture, dust, and insects. A simple method of storing for
home use is to hang the food in cloth bags in a dry place. For
shipping it is necessary to use moisture-proof containers.
These may be of tin or paraffin-coated paper.
METHODS OF CANNING
The Open Kettle or Hot Pack Method has been used commonly to
can fruits, but not all vegetables can be preserved in this way be-
cause it does not destroy all organisms present. It is not so suc-
cessful and does not retain the color, flavor, and shape of the product
as well as the Cold Pack Method.
The One Period Cold Pack Method is advised for general use be-
cause it makes complete sterilization easy, and because color, flavor,
and shape of food materials are best retained by its use. It is suc-
cessful for vegetables and meats, as well as for fruits. This is the
only method explained in detail in the following pages.
The Intermittent Sterilization Method consists in proceeding as
for the One Period Cold Pack Method, but divides the sterilization
into three periods twenty-four hours apart. This is successful but
is not generally recommended as it is expensive in time, labor, and
fuel.
The Cold Water Method can be used only for rhubarb and a few
sour berries. These may be washed, blanched, packed in cold
water, and sealed without sterilization. As it cannot be put into
general use this method is not recommended. The Cold Water
Method should not be confused with the Cold Pack Method.
GENERAL DIRECTIONS FOR CANNING
by the
ONE PERIOD COLD PACK METHOD
All of the following recipes for canning refer to this method.
1. Select sound, fresh fruit or vegetables. They should be pre-
pared and canned as quickly as possible after they are
gathered.
PRESERVATION OF FOOD 105
2. Clean and examine the jars to be used. Fit them with clean
new rings which have been tested for elasticity. See that the
lids are in good condition, and that they fit perfectly. Leave
the jars upside down in the hot water while preparing the
product. It is not necessary to sterilize them before filling,
but they should be hot to prevent breaking when placed in
the hot water bath.
3. Wash and pick over the fruit or vegetables, grading them as to
size, ripeness, and quality. Remove the tough stems, strings,
husks, inedible pods, etc., of the fruits or vegetables requir-
ing it.
4. Most products, except soft fruits, should be blanched in steam
or boiling water. For the time and method of blanching see
the directions for canning each product. Blanch only enough
for one or two jars at a time. Blanching is done to shrink
the product for packing, to remove undesirable flavors, and
to loosen skins. It is convenient to place the fruit or vege-
tables in a large square of cheese cloth or in a wire basket
for blanching and cold dipping.
5. After blanching dip the fruit or vegetables quickly into cold
water and drain them immediately. This is done to make
them easier to handle, to make the skins separate easily from
the pulp, and to set the color.
6. Remove the skins, cores, and pits, and cut those fruits or vege-
tables requiring it.
7. Pack the cold product quickly in the hot jars, on which the
rubbers have been placed.
8. For each quart jar of vegetables add 1 t. salt, if desired, and fill
the jar with hot water. Fill jars of fruit with hot water or
hot syrup. A syrup made by boiling 3 parts of sugar with 2
parts of water for 4 minutes is of average consistency. The
proportions may be varied to suit the taste.
9. Partly seal the jars,' in such a way that the rubbers and lids will
stay in place and yet allow for expansion of the contents of
the jars.
10. Place the jars immediately in a hot water bath to sterilize. For
this process it is necessary to have a deep can or boiler with
a tight fitting cover, and with a rack in the bottom on which
the jars may rest, allowing free circulation of water around
and under them. The water should be hot when the jars are
placed in it, and should be deep enough to come 2 inches
106 HANDBOOK OF RECIPES
above the tops. Cover the boiler closely. Bring the water
to the boiling point quickly and sterilize each product
according to the time specified for it, counting from the time
the water begins to boil. Over-cooking makes the product too
soft and spoils the flavor and color.
11. Remove the jars from the cooker and seal them immediately
without lifting the lids for any purpose. Set them on a dry
towel, allowing a space around each jar. There is danger of
breakage if the jars come in contact with anything cold or if
they are exposed to a draft, but they should not be kept hot.
As there is some evaporation during the cooking, and shrink-
age due to cooling, the jars are often not quite full. The
contents will keep, however, if perfectly sterilized, and sealed
without allowing organisms to enter.
12. Immediately after sealing test each seal by inverting the jar.
If the seal is not perfect open the jar and, if desired, fill it
with boiling water. Adjust a perfect rubber and cover. Boil
again for 5 minutes. If an imperfect seal is discovered after
cooling, correct the fault and place the jar in warm but not
boiling water and sterilize as at first. Never screw down the
lid of a jar after it has once been tightened, as this may
break the seal.
13. When cool, wipe the jars with a cloth wrung out of hot water
and label them. It is desirable to indicate the contents,
grade, cost, and date on the labels.
14. Store the jars in a clean dry place where they will not be over-
heated and where there is no danger of freezing. Dampness
causes the rubbers to decompose and permits mold to develop.
CANNED SOFT FRUITS
Strawberries, raspberries, dewberries, blackberries, blueberries,
peaches, and sweet cherries are included in this group. Follow the
General Directions for Canning. Blanch the peaches just long
enough to loo-en the skins and dip them quickly into cold water.
Peel them and cut in halves or slices, removing the stones. If a
can full of fruit with very little juice is desired, heat the fruit with
syrup or sugar over hot water before packing. Let it stand until
cool, or for several hours. Drain off and heat the syrup. Pack the
fruit in the jars and add the hot syrup. Sterilize in the hot water
bath 12 minutes.
PRESERVATION OF FOOD 107
CANNED SOUR BERRY FRUITS
This group includes currants, gooseberries, cranberries, sour
cherries and plums. Follow the General Directions for Canning-.
Prick plums with a fork or steel knitting- needle before blanching
them. Blanch in hot water 1 minute. Sterilize 15 minutes in the
hot water bath.
CANNED RHUBARB
Rhubarb may be canned by the Cold Water Method which may
be of advantage when time is limited, but the flavor is generally not
so good as when the Cold Pack Method is used. The General Direc-
tions for Canning may be followed. Cut the rhubarb in pieces before
blanching, but do not peel it. Blanch one-half minute in hot water.
It may be canned in water or syrup. If a can full of rhubarb with
very little juice is desired mix the rhubarb with one-fourth as much
sugar, heat it over hot water, and let it stand long enough to draw
out the juice before packing. Do not use additional syrup unless
needed to fill the jars. Sterilize for 15 minutes in the hot water
bath.
CANNED HARD FRUITS
Apples, pears, and quinces are included in this group. Follow the
General Directions for Canning. Blanch the fruit one and one-half
minutes in hot water. Cut it in halves, quarters, or slices. Dis-
coloration of apples may be prevented by dropping them into dilute
salt water as they are cut. They should then be rinsed before pack-
ing. Sterilize for 20 minutes in the hot water bath.
CANNED PINEAPPLE
Follow the General Directions for Canning. Cut the pineapple
crosswise in slices. Pare and core them, and remove the eyes. Do
not blanch or cold dip the pineapples. The slices may be packed
whole, or cut as desired. Sterilize for 35 minutes in the hot water
bath.
CANNED FRUIT JUICE
It is often desirable to can fruit juice for beverages, fruit sauces,
or for making jelly. Left-over fruit syrups may also be kept in this
way. Juice may be extracted in a fruit press or according to the
Directions for Making Jelly. Sugar may be added to the juice, if
desired. Pour the juice into clean hot bottles or jars. If bottles are
used the juice should be within 2 inches of the top. Insert a piece
of sterilized cotton in the neck of each bottle and place it on a rack
in a hot water bath. The water should not be above the level of the
108 HANDBOOK. OF RECIPES
fruit juice. Sterilize for 15 minutes. Without removing the cotton
fit each bottle with a cork which has been dipped in hot paraffin.
Melted paraffin may be used in place of a cork if the cotton is pushed
one-fourth inch below the mouth of the bottle. If jars are used
they should be prepared, filled, and sealed according to the General
Directions for Canning.
CANNED TOMATOES
Follow the General Directions for Canning. Scald the tomatoes
just long enough to loosen the skins and dip quickly into cold water.
Cut out the core before removing the skins. Pack the tomatoes
whole, pressing them down well into the jars until all parts are filled.
As tomatoes contain a large amount of water none should be added.
Sterilize for 20 minutes in the hot water bath.
CANNED STRAINED TOMATOES
Wash the tomatoes and cut them in quarters, without peeling
them. Cook until soft with a little onion, if desired. Strain and can
according to the General Directions for Canning. Sterilize in the
hot water bath for 20 minutes.
CANNED VEGETABLE GREENS
Asparagus, spinach, cauliflower, Brussels sprouts, young beet
tops, Swiss chard, kale, French endive, and dandelion are included
in this group. Follow the General Directions for Canning. Remove
the roots, tough stems and stalks before washing the vegetables.
Strip off the leaves from the mid-ribs of Swiss chard and can them
separately. Blanch in steam 15 minutes. As these vegetables are
likely to shrink during the sterilization they should be packed
tightly. Sterilize cauliflower 45 minutes, and the other products 90
minutes in the hot water bath.
CANNED CORN
Young corn is best for canning. It should be canned as quickly as
possible after it is picked. Follow the General Directions for Can-
ning. After removing the husks, blanch the corn on the cob 5 min-
utes. If whole kernels are desired cut the corn close to the cob.
Scrape out the remaining pulp, which may be canned for soup. If
corn free from hulls is desired, cut off only the tips of the kernels,
or score them and then scrape out the pulp, leaving the hulls on the
cob. As corn swells during sterilization it should be packed loosely
in the jars, leaving a half inch space above the top. Sterilize 3
hours in the hot water bath.
PRESERVATION OF FOOD 109
CANNED BEANS OR PEAS
Young beans and peas are best for canning. They should be
canned as quickly as possible after being picked. Blanch 5 minutes
in hot water. Pack closely, leaving a half inch space at the top.
Sterilize 2 hours in the hot water bath.
CANNED BEETS OR CARROTS
Select young tender beets and carrots for canning. Follow the
General Directions for Canning. To retain the color of the beets
leave on all of the roots and 3 or 4 inches of the stem, while blanch-
ing. Blanch in hot water until the skins are loose. Small beets and
carrots should be canned whole, and others may be cut. Pack
closely, leaving a half inch space at the top. Hot vinegar and spices
may be added to the beets if desired. Sterilize 90 minutes in the
hot water bath.
PRESERVING WITH SALT
The preservation of vegetables by the use of salt is very easily
accomplished in less time than is required for canning or drying
them. There is some loss of nutritive material by this method,
and the flavor of the vegetables is changed, but they are palatable
to most people.
If fermentation is desired, as in making Fermented Salt Cabbage
(sauerkraut), the vegetables are packed with a relatively small
amount of dry salt, or in a weak brine. If fermentation is to be
prevented a larger proportion of salt is used.
Salted vegetables may be cooked in the same way as fresh veg-
etables, after soaking them for several hours in clear water.
GENERAL DIRECTIONS FOR PRESERVING VEGETABLES
WITH SALT
1. Select sound vegetables and pack them as quickly as possible
after they are gathered.
2. Pick over, wash, and drain the product. Remove tough stems,
strings, inedible pods, husks, etc., and cut those vegetables
requiring it.
3. Weigh the product and measure the necessary amount of salt, or
make the required amount of brine as directed for packing
each vegetable.
4. Pack the vegetables closely in clean wooden kegs or wide-mouthed
stone crocks. If dry salt is used cover the bottom of the
container with an inch layer of the vegetable and sprinkle it
with salt. Repeat until the container is three-fourths full,
I 1 HANDBOOK OF RECIPES
pressing down each layer as it is packed. It is necessary to
distribute the salt evenly, and to have it on the top layer. If
brine is used pack the container three-fourths full of vege-
tables, and pour the brine over them.
5. Spread a piece of clean cheese cloth on the vegetables, tucking it
down at the sides. Place a heavy plate or a round piece of
board on the cloth and weight it down with clean bricks or
stone. These should be heavy enough to press out the juices
from the vegetables and form a brine with the salt. The
vegetables must be completely covered with brine.
6. If fermentation is desired, allow the container to stand in a mod-
erately warm room. It takes from 8 days to 4 weeks to com-
plete the fermentation, depending upon the temperature. As
a scum forms remove it. Vegetables packed in a relatively
large amount of salt and in which fermentation is not desired,
should be put in a cool place as soon as they are packed. A
slight amount of fermentation will take place at first.
7. The fermentation is complete if no bubbles rise when the con-
tainer is tapped lightly on the side. There is a tendency for
a scum to form on the brine, especially in warm weather. If
it starts to form it should be removed, and it can be prevented
after fermentation by sealing. This is done by pouring on hot
paraffin. Put the container in a cool place where there is no
danger of freezing, and where it will not have to be moved,
and see that the brine comes just up to the board or plate
before pouring on the paraffin. It is necessary to be sure that
fermentation has ceased before sealing, as bubbles of gas
forming later would break the seal.
8. As mentioned above, the containers should be stored in a cool
place where there is no danger of freezing. It is necessary
to protect the contents from mice and insects. If the brine
should evaporate, exposing the vegetables and allowing them
to decompose, or if a mold should form it will not necessarily
spoil the entire contents, but the top layer must be removed
and enough fresh brine must be added to cover the vegetables.
The contents should then be re-sealed.
FERMENTED SALT CABBAGE (Sauerkraut)
Summer cabbage has not been used commonly for making Fer-
mented Salt Cabbage, but if properly prepared and stored, cabbage
grown at any time of the year may be used. Follow the General
Directions for Preserving Vegetables with Salt. Select sound firm
PRESERVATION OF FOOD
heads of cabbage. Remove the outer green leaves, bruised spots,
and core. Shred the cabbage with a slaw cutter or knife. Pack it
with dry salt, using } Ib. for each 10 Ib. of cabbage, and press it
down well. The fermentation progresses rapidly in warm weather,
and unless the cabbage is frequently examined and cared for a scum
is likely to form on the brine and spoil the product. Sealing with
paraffin is very important in warm weather, but not so necessary in
the fall if the product is stored in a cool place.
SALTED STRING BEANS
Follow the General Directions for Preserving with Salt. Cut the
beans in 2-inch lengths. If fermentation is desired pack the beans
with i c. salt to each 4 Ib. beans, or a brine made with 3 c. salt and
1 c. vinegar to 1 gallon of water. If fermentation is to be prevented
use 2 c. salt to 4 Ib. of beans. If after 24 hours the brine does not
cover the material, add brine made by dissolving 1 part of salt in 4
parts of water.
SALTED PEAS
Shell the peas and pack them as directed for Salted String Beans.
Peas should be packed in small enough containers so that the quan-
tity opened will not spoil before it can be used.
SALTED VEGETABLE GREENS
This group includes cabbage, Swiss chard, spinach, dandelion,
kale, beet tops, turnip tops, etc. Follow the General Directions for
Preserving with Salt. Use 2 c. of salt for each 4 Ibs. of the greens.
If, after 24 hours, the brine does not cover the material, add a
brine made by dissolving 1 part of salt in 4 parts of water.
SALTED CUCUMBERS OR DILL PICKLES
Follow the General Directions for Preserving with Salt. A layer
of dill and some mixed spices may be placed in the bottom of the
container before packing the cucumbers, if desired. Use a brine
made with a c. salt and 1 c. vinegar to 1 gal. water.
SALTED GREEN TOMATOES
Follow the General Directions for Preserving with Salt. Pack
the tomatoes whole, adding dill and spice if desired. Use a brine
made with f c. salt and 1 c. vinegar to 1 gal. water.
112 HANDBOOK OF RECIPES
SALTED CORN
Follow the General Directions for Preserving with Salt. After
husking the corn, cook it 10 minutes in boiling water and dip it in
cold water. Cut the kernels from the cob, using a sharp knife.
Pack, using 1 c. salt to 2 Ib. corn. If, after 24 hours, the brine does
not cover the material, add brine made by dissolving 1 part of salt
in 4 parts of water.
NOTES ON MAKING JELLY
1. Fruits contain a peculiar substance called pectin, which in com-
bination with sugar and an acid makes fruit juice jellify.
2. Fruits that contain both pectin and an acid, such as green grapes,
currants, plums, sour apples and blackberries, are easily
jellified.
3. Fruits that contain pectin but insufficient acid, such as sweet
apples, quinces, peaches and pears, require the addition of an
acid which may be supplied by lemon juice or sour apples.
4. To test fruit juice for pectin mix a spoonful of grain alcohol with
an equal amount of the juice. If it is rich in pectin a jelly-
like mass will form. If the juice does not respond well to the
test boil it down and test again.
5. Fruits for jelly making should be barely ripe or under-ripe.
6. Juice for jelly should be cooked out of the fruit, not simply
pressed out.
7. Jelly should be clear, firm, tender and of good color and flavor.
8. Failures in jelly making may be caused by:
(1.) Too much sugar.
(2.) Too long or insufficient boiling.
(3.) Insufficient acid or pectin.
(4.) The use of over-ripe fruit.
DIRECTIONS FOR MAKING JELLY
1. Wash the fruit and remove the stems and imperfections.
2. Cut large fruit into pieces without removing the skins or seeds.
3. Place the fruit in a preserving kettle. Add water, using only a
little for very juicy fruits, and enough to cover hard fruits.
4. Cook the fruit at least 45 minutes, crushing it as it cooks.
5. Pour the cooked fruit and juice into a scalded jelly bag. Allow
the juice to drip through without pressing the bag. The
juice which remains in the pulp may be left in it to make an
acceptable Fruit Butter; or it may be pressed out and used to
make cloudy jelly; or more clear juice may be extracted by
PRESERVATION OF FOOD I I 3
adding water to the pulp, cooking and draining again. This
process may be repeated several times, extracting clear juice
which should be reduced by boiling.
6. If there is any doubt as to the quality of the juice for jelly
making, use the test for pectin given in the Notes on Making
Jelly.
7. Measure the juice, then measure the sugar. The amount of
sugar which should be used depends upon the amount of
pectin in the juice. The average juice will take about three-
fourths as much sugar as juice. If weak in pectin measure
only one-half as much sugar as juice. Place the sugar where
it will be heated through but not scorched.
8. Boil the juice about 20 minutes (longer if weak in pectin), re-
moving the scum as it forms.
9. Add the heated sugar and stir until it is dissolved. Boil until
the syrup "sheets off" when a little is dropped from a spoon ;
or until it thickens a little and a skin forms when a few
drops are cooled on a plate. When the latter test is used
there is danger that the jelly may be over-cooked while mak-
ing the test.
10. Pour the jelly immediately in,to hot sterilized glasses.
11. When a skin has formed over the jelly cover it with a layer of
hot paraffin.
12. Cover the glasses to keep out the dust.
13. Label the jelly and store it.
PRESERVED FRUITS
Fruits may be preserved in enough sugar to keep without sealing
but canning is now so easily accomplished that this process is not
extensively used. From three-fourths to the full weight of the
fruit in sugar is required. Hard fruits should be cooked until
nearly tender in water which may be used for the syrup. Make a
heavy syrup, using one-fourth as much water as sugar. Add the
fruit and cook till tender.
FRUIT BUTTER
Peaches, pears, apples, plums and grapes are used for making
fruit butter. For peach, pear or apple butter, wash, pare and slice
the fruit. Cook it in a little water until tender. For grape or plum
butter wash the fruit, cook in a little water and when soft press
through a colander. To the pulp add about half as much sugar and
a little spice if desired. Cook until it thickens, taking care not to
let it scorch, and seal in sterilized jars. Pulp left after extracting
I 1 4 HANDBOOK OF RECIPES
part or all of the juice for jelly may be used for fruit butter but
usually requires the addition of other fruit and spice to improve the
flavor.
ORANGE MARMALADE
3 oranges Sugar
1 lemon Water
Boil the fruit whole for 10 minutes and soak in cold water over
night. Drain and cut the fruit in very thin slices, removing the
seeds. Add twice as much water as fruit and let it stand over
night. Boil 30 minutes and let it stand until the next morning.
Add to the mixture an equal measure of sugar and boil until it re-
sponds to the jelly test. Boiling the fruit whole and soaking over
night reduces the bitter flavor. If a bitter marmalade is desired
omit that process. This amount makes about 8 glasses and takes
about 4-i Ibs. of sugar.
GRAPEFRUIT MARMALADE
1 grapefruit 1 lemon
1 orange Sugar
Water
Wash the fruit and cut it into very thin slices. Add three times
as much water as fruit and let stand over night. Boil 30 minutes
and let stand over night again. Add to the mixture an equal
measure of sugar and cook until it responds to the jelly test. This
will take from H to 2 hours and care must be taken not to let it
scorch. Pour into jars or jelly glasses.
RHUBARB CONSERVE
2 oranges -i Ib. shelled nuts
3 Ib. sugar Juice of 3 lemons
4 c. rhubarb cut into inch pieces
Wash the rhubarb before cutting it, but do not peel it. Wash the
oranges and cut off thin strips of the yellow part of the skin. Mix
the rhubarb, orange juice and pulp, strips of skin, and lemon juice
with the sugar. Cook slowly, stirring constantly until ready to
jellify. Add the nuts, and seal in sterilized glasses.
GRAPE CONSERVE
2 qt. stemmed grapes 3 oranges
1-J Ib. raisins 4 Ib. nuts
The grapes for conserve should not be over-ripe. Wash the
grapes and separate the pulp from the skins. Cook the pulp until
PRESERVATION OF FOOD I I 5
soft and press through a sieve. Remove pulp and juice from the
oranges, and add to the grape skins, pulp, and raisins. Measure and
add an equal amount of sugar. Simmer until ready to jellify; add
nuts if desired, broken in pieces; and pour into sterilized glasses.
Cover with melted paraffin.
CHILI SAUCE
3 pt. ripe tomatoes, cut 1 tb. salt
in pieces \ t. cloves
1 red pepper, finely chopped 1 t. cinnamon
1 onion, finely chopped 1 t. allspice
1 c. sugar 1 t. nutmeg
Vinegar Bay leaf if desired
Peel tomatoes and cut them in pieces. Cook with onion and
pepper about two hours, or until thick, stirring occasionally to pre-
vent scorching. Add remaining ingredients, using as much vinegar
as necessary to give the desired flavor. Bottle and seal.
CUCUMBER PICKLES
2 qt. small cucumbers 12 small onions
Brine 4 inches stick cinnamon
5 c. vinegar and water 2 small hot peppers
a c. sugar or less 2 tb. mustard seed
Select small firm cucumbers as soon after cutting as possible.
Wash them with a cloth and let them stand over night in a brine
strong enough to float an egg. Make a mixture of about equal parts
of vinegar and water, varying the proportion according to the
strength of the vinegar. Add sugar and cucumbers and heat just
until the color changes. Remove the cucumbers and pack them in
jars with the remaining ingredients. Heat the vinegar to the boil-
ing point, fill the jars and seal.
STORING OF VEGETABLES FOR WINTER USE
Many vegetables, when properly stored in the fall, may be had
fresh for winter use. This is the most desirable way of keeping
turnips, beets, carrots, parsnips, rutabagas, horseradish, kohlrabi,
salsify, cabbages, celery, onions, potatoes, sweet potatoes, squashes,
and pumpkins.
Vegetables for storing should be planted to mature in the fall.
Only the sound products can be stored successfully for any length
of time, as decay would soon develop in any bruised or broken vege-
table and contaminate the others. Vegetables intended for storing
116 HANDBOOK OF RECIPES
should not be washed. Nearly all except squash, pumpkin, and
sweet potatoes keep best at a temperature just above freezing.
Storage places for vegetables may be provided easily in most
homes, if a section of the house cellar or a small piece of ground can
be used for this purpose. Cellars in which there are furnaces are
usually so warm and dry that the space used for vegetables should
be partitioned off with wood and heavy paper, brick, or concrete. It
is necessary to ventilate the vegetable cellar by having a small
opening near the floor, and another near the ceiling. Vegetables
may be stored out of doors in piles on the ground, or in pits, if they
are protected from freezing, by earth, boards, and straw or dry
leaves. The ground must be well drained, and the pit ventilated by
an opening at the top.
POTATOES
Potatoes for storing should be planted to mature in the fall and
should be ripe before they are harvested. As those from blighted
vines do not keep well, they should be kept separate and used first.
Potatoes keep best if dried for a few hours on the ground, and then
in open crates for a few days. They should not be washed before
storing. It is necessary to examine the potatoes occasionally and
remove any that show signs of decay. Sprouts which grow on the
potatoes should be rubbed off as soon as they appear.
CABBAGES
Cabbages which have just matured at the time of storing may
be kept for late use, and those which are immature or over-ripe
should be used first. The roots must be left on and the cabbages
stored upside down. They must not be frozen, but require a cool
moist storage place. On account of their odor, it is often desirable
to store cabbages out of doors.
ONIONS
Onions for storing should be pulled and allowed to lie on the
ground for several days, and then kept in open crates for one or two
weeks to continue drying. Thick necked varieties do not keep as
well as others. When well dried the tops should be removed, but not
cut too close to the onion. Store the onions in a cool dry place, dis-
carding the soft ones. A cool attic where there is no danger of
freezing is a good storage place for onions.
PRESERVATION OF FOOD 117
ROOT VEGETABLES
Tender roots such as beets and carrots should be stored before
frost, but parsnips are improved by freezing. About 1 or 2 inches
of the stem should be left on root vegetables. They require a cool
moist storage place to keep them from shriveling. When stored
in the cellar it is advisable to pack them in damp sand, and to
sprinkle them occasionally. Special directions are given for storing
sweet potatoes.
CELERY
Celery should be harvested before freezing weather. It may
be packed out of doors in pits or trenches with the roots imbedded
in sand, or in a cool vegetable cellar. Celery requires moisture and
a low temperature, but must not be frozen.
PUMPKINS AND SQUASHES
Pumpkins and squashes may be kept a long time under proper
conditions. They should be cut with a short stem when mature,,
and then left on the ground a few days to harden. They must be
gathered before severe frost. Pumpkins and squashes should be
handled carefully, as they are likely to decay when bruised or
scratched. They should be stored on shelves in a warm, dry, well-
ventilated place.
SWEET POTATOES
Sweet potatoes should be dug before hard frost. They should be
placed in a warm ventilated room, with the temperature above
80 F. for 10 days. Then they should be stored in racks or baskets
in a dry warm place.
INDEX
PAGE
Abbreviations, Table of...
Angel Cake .. - 77
Apple Compote ..
Apple Dumplings .
Apple Fritters . - 66
Apple Meringue .
Apple Pie ..
Apple Sauce ..
Apple Sauce Cake .. .- 79
Apple Sauce, Green ..
Apple Tapioca .. .. 91
Apples, Baked .. 9
Apples, Scalloped .
Apples, Steamed . 10
Apples, Stewed Dried ..
Apricot Jelly .. 96
Apricot and Rice Pudding .. .. 90
Apricots, Stewed .. 11
Asparagus .. 25
Bacon .
Bacon and Liver .. ...48
Baked Apples .
Baked Beans .. - 29
Baked Brown Bread . - 69
Bake! Corn
Baked Custard .. - 93
Baked Eggs .. - 37
Baked Fish .. .. 50
Baked Hash . - 43
Baked Indian Pudding .. .. 89
Baked Lentils .. - 29
Baked Potatoes . -.20
Baked Potatoes, Stuffed .. .. 21
Baked Rhubarb 10
Baked Spaghetti . 17
Baked Sweet Potatoes ... .. 21
Baked Squash ..
Baking Powder 64
Baking Powder Biscuit .. .. 68
Banana Fritters . 66
Banana Salad .. 61
Bar'ey Bread .. - 71
B-i.rley and Corn Bread 70
Bean Croquettes . .. 30
Bean or Lentil Loaf .. .. 30
PAGE
Bean Soup, Cream of.... 57
Bean Soup, Dried 57
Beans with Bacon 29
Beans, Boston Baked .. .. 29
Beans, Green 29
Beans, Lima 29
Beans or Peas, Canned 109
Beans, Salted String .. ...Ill
Beef Cakes, Broiled .. .. 39
Beef Chart .. .. 38
Beef, Creamed Dried 43
Beef Croquettes .. 44
Beef, Cuts of . .. 38
Beef Loaf .. . 42
Beef, Notes on .. .. 38
Beef, Roast .. 40
Beef Stew . . 41
Beef or Veal Rolls ... .. 40
Beet Relish .. .. 23
Beets, Buttered ... .. 23
Beets or Carrots, Canned 109
Beets, Pickled . .. 23
Beverages . 11
Biscuit, Baking Powder 68
Biscuit, Cheese .. .. 69
Biscuit, Drop .. 68
Biscuit, Graham 69
Boiled Cabbage .. .. 24
Boiled Coffee 11
Boiled Frosting . .. 79
Boiled Macaroni or Spaghetti 17
Boiled Potatoes .. . 18
Boiled Rice .. . 14
Boiled Spaghetti .. .. 17
Bouillon .. 56
Bread, Baked Brown 69
Bread, Barley 71
Bread, Barley and Corn .. . 76
Bread Crumbs .. . 74
Bread, Freshened 73
Bread, Graham .. 71
Bread, Notes on .. .. 70
Bread, Nut . . 70
Rrr-vl, Potato . - 72
Bread Pudding .. .. 89
120
INDEX Continued
PAGE
Bread, Raised Corn 72
Bread, Rice 72
Bread, Rolled Oats 73
Bread, Spoon 68
Bread, Steamed Brown 69
Bread Sticks 73
Bread Sticks, Corn 68
Bread, Southern Corn 68
Bread, Wheat 71
Broiled Beef Cakes 39
Broiled Steak 39
Buckwheat Cakes 65
Buckwheat Cakes, Quick 64
Butter, Drawn 51
Butter, Lemon 39
Buttered Beets 23
Buttered Peas 28
Cabbage, Boiled 24
Cabbage, Fermented Salt 110
Cabbage, Scalloped 24
Cabbage, Storing of 116
Cabbage, Stuffed 24
Cake, Angel 77
Cake, Apple Sauce ... 79
Cake, Chocolate . 79
Cake, Cream 79
Cake, Gold 78
Cake, Hot Water Sponge 76
Cake, Notes on Making 75
Cake, Nut 78
Cake, Plain 77
Cake, Sour Cream _.... 78
Cake, Spice 78
Cake, Sponge No. 1 76
Cake, Sponge No. II 76
Cake, Uses of Stale 75
Cake, White 78
Cakes, Broiled Beef 39
Cakes, Buckwheat 65
Cakes, Cornmeal Drop 83
Cakes, Cornmeal Griddle 65
Cakes, Drop 83
Cakes, Griddle 64
Cakes, Hominy 16
Cakes, Potato .. 18
Cakes, Quick Buckwheat 64
Cakes, Rice 15
Candied Sweet Potatoes 22
Candy, Notes on Making 99
Canned Beans or Peas.... ....109
PAGE
Canned Beets or Carrots 109
Canned Corn 108
Canned Fruit Juice 107
Canned Hard Fruits 107
Canned Pineapple 107
Canned Rhubarb 107
Canned Soft Fruits 106
Canned Sour Berry Fruits 107
Canned Strained Tomatoes 108
Canned Tomatoes 108
Canned Vegetable Greens 108
Canning, Directions for the One
Period Cold Pack Process 104
Canning, Methods of 104
Caramel Syrup 16
Caramels, Chocolate 101
Caramels, Vanilla 101
Carbohydrates, Notes on 3
Carrots 23
Carrots, Canned Beets or 109
Carrots and Peas 23
Cauliflower 24
Celery, Creamed 25
Celery, Storing of 117
Celery Soup, Cream of 57
Cereal with Fruit 16
Cereals, Notes on 13
Cereals, Time Table for Cooking.... 13
Charlotte, Fruit 97
Charlotte, Orange 97
Charlotte Russe 96
Chart of Beef 38
Chart of Mutton 46
Chart of Pork 47
Chart of Veal 45
Cheese Biscuit 69
Cheese, Cottage 32
Cheese Fondue 33
Cheese, Hominy and 16
Cheese Loaf 33
Cheese, Macaroni and 17
Cheese, Rice and 14
Cheese Sauce 34
Cheese, Scalloped 33
Cheese, Sweet Milk 32
Cheese Wafers 34
Chicken Croquettes 49
Chicken, Fried 50
Chicken Patties 50
Chicken, Roast 49
INDEX Continued
121
PAGE
Chicken, Stewed 49
Chicken, To Dress and Clean 48
Chili Con Carne 42
Chili Sauce 115
Chocolate Bread Pudding 90
Chocolate Cake - 79
Chocolate Caramels 101
Chocolate Cream Filling 80
Chocolate Creams 100
Chocolate Frosting No. 1 80
Chocolate Frosting No. II 80
Chocolate Fudge .. 101
Chocolate, Hot 11
Chocolate, Iced . 12
Chocolate Junket .. .. 32
Chops, Pan Broiled ... .. 39
Chowder, Corn 28
Chowder, Fish 61
Chowder, Potato 20
Classification of Vegetables 18
Cobbler, Fruit 86
Cocoa 11
Coffee, Boiled 11
Coffee, Filtered 12
Codfish Balls 53
Codfish, Creamed 53
Cole Slaw .. 60
Conserve, Grape 114
Conserve, Rhubarb 114
Cooked Salad Dressing No. 1 58
Cooked Salad Dressing No. II 58
Cookies, Molasses - 82
Cookies, Sugar 83
Cooking, Methods of
Cooking, Reasons for 7
Corn, Baked 27
Corn Bread .. 67
Corn Bread, Barley and 70
Corn Bread, Raised 72
Corn Bread, Southern 68
Corn Bread Sticks 68
Corn, Canned 108
Corn Chowder 28
Corned Beef Stew 41
Cornmeal Drop Cakes
Cornmeal Gingerbread
Cornmeal Griddle Cakes 65
Cornmeal Waffles 65
Cornmeal Mush 13
Cornmeal Wafers 73
PAGE
Corn Oysters 28
Corn, Salted Ill
Corn, Scalloped 27
Corn Soup, Cream of 56
Corn, Stewed 27
Corn, Stewed Dried 27
Cornstarch Custard 95
Cornstarch Fruit Mold 94
Cornstarch Meringue 94
Cornstarch Mold 94
Cornstarch Mold, Chocolate 94
Cottage Cheese 32
Cottage Pudding ...
Cranberry Jelly 10
Cranberry Sauce 10
Cream Cake 79
Cream of Celery Soup 57
Cream of Corn Soup 56
Cream of Pea Soup 57
Cream of Potato Soup 57
Cream of Tomato Soup 56
Cream Filling 80
Cream Filling, Chocolate 80
Cream Puffs 81
Cream Toast 74
Creamed Celery 25
Creamed Codfish 53
Creamed Eggs 37
Creamed Dried Beef . 43
Creamed Fish 51
Creamed Oysters 54
Creamed Peas 28
Creamed Potatoes 19
Creamed Potatoes (Quick Method) 19
Creamed Potatoes (Onion Flavor) 19
Creamed Turnips
Creamed Salsify
Creamy Omelet - 36
Croquettes, Bean or Lentil 30
Croquettes, Beef 44
Croquettes, Chicken 49
Croquettes, Meat and Mush 44
Croquettes, Potato 19
Croquettes, Rice 15
Croquettes, Salmon
Croquettes, Veal 45
Croutons 56
Crumbs, To Prepare ..
Cucumber Pickles
Cucumbers or Dill Pickles, Salted. .111
122
INDEX-
Continued
PAGE
Custard, Cornstarch 95
Custard, Baked . .. 93
Custard Pie .. .. 88
Custard, Soft .. 93
Cutlets, Veal . .. 45
Cuts of Beef .. 38
Cuts of Mutton .. . 46
Cuts of Pork .. . 47
Cuts of Veal .. .. 45'
Dates, Stuffed . ....100
Dill Pickles, Salted Cucumbers Ill
Directions for Drying Fruits and
Vegetables . .-..102
Directions for Preserving Vegeta-
bles with Salt.... ....109
Dish Towels, Care of. ... 8
Dish Washing, Rules for 8
Doughnuts .. 81
Drawn Butter Sauce.... .. 51
Dressed Lettuce 59
Dressing . 51
Dressing, Cooked Salad, No. 1 58
Dressing, Cooked Salad, No. II 58
Dressing, French .. 59
Dressing, Mayonnaise .. 59
Dressing, Quick Mayonnaise .. .. 59
Dried Apples, Stewed.... 9
Dried Bean Soup .. .. 57
Dried Beef, Creamed . .. 43
Dried Corn, Stewed .. .. 27
Dried Pea Soup .. .. 57
Drying Fruits and Vegetables 102
Drop Biscuit .. .. 68
Drop Cakes .. 83
Drop Cakes, Cornmeal ... .. 83
Dumplings . 41
Dumplings, Apple .. 83
Dumplings. Peach .. .. 8'4
Dutch Apple Cake .. .. 84
Eclairs .. .. 81
Egg-plant, Fried .. .. 25
Egg-plant, Stuffed .. .. 25
Eggs, Baked .. .. 37
Eggs, Creamed 37
Eggs, Hard Cooked .. .. 35
Egg in a Nest .. 37
Eggs, Notes on .. 34
Eggs, Poached .. .. 35
Eggs Poached in Milk.... .. 36
Egojs Preserved in Water Glass.... 34
PAGE
Eggs, Scrambled 35
E'ggs, Soft Cooked.... 35
Eggs, Stuffed .. .. 37
Eggs, Points on Using.... 35
Fat, To Clarify .. 44
Fat, To Try Out.... .. 44
Fats, Notes on 3
Fat-proof Coating 44
Fermented Salt Cabbage (Sauer-
kraut) ....110
Fig Tapioca . .. 92
Filling, Cream .. .. 80
Filling, Chocolate Cream .... .. 80
Filling for Sandwiches 62
Filtered Coffee . .. 12
Fish, Baked .. .. 50
Fish, Chowder .. .. 51
Fish, Creamed .. 51
Fish, Fried .. .. 51
Fish, Hash . .. 52
Fish, Scalloped .. .. 52
Fish, Selection of .. .. 50
Floating Island ... .. 94
Flour Mixtures .. 62
Foamy Omelet .. .. 36
Fondant .. ...100
Food, Definition and Classification 3
Food Preservation of .. 102
Food, Uses of .. 3
Freezing, Directions for.... .. 97
French Dressing 59
French Fried Potatoes .. 21
French Toast . .. 74
Freshened Bread .. .. 73
Fried Chicken .. ..50
Fried Egg-plant ... .. 25
Fried Fish . .. 51
Fried Mush, Sauted or 16
Fried Oysters .. 54
Fritter Batter .. .. 66
Fritters, Apple . .. 66
Fritters, Banana .. .. 66
Frosting, Boiled .. .. 79
Frosting, Chocolate, No. 1 80
Frosting, Chocolate, No. II 80
Frosting Made with Yolks 80
Frosting, Quick .. .. 86
Frozen Desserts .. .. 97
Fruit Butter .. ...113
| Fruit, Canned Hard.... 107
INDEX Continued
123
PAGE
Fruit, Cereal with.... .. 16
Fruit Charlotte ... .. 97
Fruit Cobbler .. .. 86
Fruit Gelatin .. .. 96
Fruit Juice, Canned.... ...107
Fruit Mold, Cornstarch.... .. 94
Fruit Mousse .. .. 99
Fruit Pudding, Steamed.... .. 86
Fruit Salad .. 61
Fruit Sauce . .. 85
Fruit Tapioca . .. 92
Fruits, Canned Hard.... ...107
Fruits, Canned Soft... ...106
Fruits, Canned Sour Berry 107
Fruits, Preserved 113
Fudge, Chocolate . ....101
Gelatin, Fruit - 96
Gelatin, Notes on 95
General Directions for Canning by
the One Period Cold Pack Pro-
cess 104
General Directions for Preserving
Vegetables with Salt.... ...109
Gingerbread .. 81
Gingerbread, Cornmeal ...
Ging'ersnaps .
Glazed Sweet Potatoes. ... .. 22
Gold Cake ..
Graham Biscuit . .. 69
Graham Bread .. . 71
Graham Muffins .. .. 67
Graham Mush .. 14
Granulated Wheat .. .. 13
Grape Conserve ..
Grapefruit Marmalade .. ...114
Gravy - 40
Green Apple Sauce .. 9
Green Beans - 29
Green Pepper Omelet .. .. 37
Green Tomatoes, Salted .... ...Ill
Greens 26
Greens, Canned Vegetable 108
Greens, Salted Vegetable.... ..Ill
Griddle Cakes .. . 64
Griddle Cakes, Bread. ... .. 64
Griddle Cakes, Cornmeal 65
Hard Cooked Eggs....
Hard Fruits, Canned.... ...107
Hard Sauce .. .. 84
Hash, Baked 43
PAGE
Hash, Fish . 52
Hominy 16
Hominy Cakes .. 16
Hominy and Cheese 16
Hot Chocolate .. . 11
Hot Water Sponge Cake 76
Ice Cream, Chocolate 98
Ice Cream, Fruit... 98
Ice Cream, Junket 98
Ice Cream, Vanilla.... 98
Ice, Lemon .. 97
Iced Chocolate .. .. 12
Iced Tea .. .. 12
Jelly, Apricot .. .. 96
Jelly, Cranberry .. 10
Jelly, Directions for Making ...112
Jelly, Lemon .. 95
Jelly, Notes on Making 112
Jelly, Prune . .. 96
Jelly Roll .. . 77
Junket ... .. 32
Junket, Chocolate .. .. 32
Junket Ice Cream 98
Lamb, Roast 46
Lamb, Stewed with Rice .. 47
Leavening Agents .. 63
Lemonade 12
Lemon Butter .. .. 39
Lemon Ice 97
Lemon Jelly .. 95
Lemon Pie .
Lemon Sauce 84
Lemon Sherbet .. 98
Lentils, Baked ... .. 29
Lentil Croquettes, Bean or.... .. 30
Lentil Loaf, Bean or... .. 30
Lettuce, Dressed ... .. 59
Lima Beans 29
Liver and Bacon .. 48
Loaf, Bean or Lentil 30
Loaf, Beef .. . 42
Loaf, Cheese . .. 33
Loaf, Nut . .. 30
Loaf, Salmon 52
Loaf, Veal .. . 45
Lyonnaise Potatoes 20
Macaroni, Spaghetti or Boiled 17
Macaroni and Cheese 17
Marmalade, Grapefruit ...114
Marmalade, Orange 114
124
INDEX Continued
PAGE
Mashed Potatoes .. .. 19
Mashed Turnips .. .. 22
Mayonnaise 59
Mayonnaise, Quick 59
Meals, Suggestions for Planning, ... 4
Measures and Weights, Table of.... 8
Meat 38
Meat, Care of 38
Meat, Minced on Toast 43
Meat and Mush Croquettes.... . 44
Meat Pie .. .. 42
Meat, Scalloped . . 43
Meat Souffle .. . 43
Meat, Minced on Toast ... . 43
Meringue .. 88
Meringue, Apple ... .. 91
Meringue, Cornstarch .. .. 94
Methods of Canning .. ..104
Methods of Cooking.... 7
Milk, Care of.... . 31
Milk, Notes on.... .. 31
Milk Sherbet .. 98
Milk Toast ... .. 74
Minced Meat on Toast.... 43
Mineral Matter, Notes on.... 4
Mint Sauce .. . 46
Mint Wafers .. .. 100
Molasses Cookies 82
Molasses Taffy .. ...100
Mold, Cornstarch . 94
Mold, Cornstarch Fruit.... .. 94
Mold, Chocolate Cornstarch 94
Mousse, Fruit 99
Muffins .. .. 67
Muffins, Corn Meal.... .. 67
Muffins, Graham ..... .. 67
Muffins, Rice .. .. 67
Muffins, Rolled Oats 67
Muffins, Rye 67
Mush, Cornmeal _ 13
Mush, Graham - 14
Mush, Sauted or Fried.... . 16
Mutton Chart . 46
Mutton, Cuts of.... .. 46
Mutton, Notes on 46
Mutton, Stewed with Rice .. 47
Mutton, Roast .. 46
Notes on Making Bread 70
Notes on Making- Cake 75
Notes of Making Candy 99
PAGE
Notes on Making Jelly 112
Notes on Preservation of Food 102
Noodles 55
Nut Bread 70
Nut Brittle .. ....101
Nut Cake 78
Nut Loaf 30
Nuts, Salted .. ....101
Oats, Rolled 13
Omelet, Creamy 36
Omelet, Fancy .. 36
Omelet, Foamy 36
Omelet, Green Pepper.... .. 37
Omelet, Spanish .. .. 36
Onions 24
Onions, Storing of 116
Onions, Stuffed .. 24
Orange Charlotte 97
Orange Marmalade .. ...114
Orange Sauce 85
Orange Shortcake 86
Oven Tests ... .. 62
Oyster Patties ... .. 54
Oyster Soup .. 53
Oysters, To Clean 53
Oysters, Creamed 54
Oysters, Fried .. 54
Oysters, Panned 53
Oysters, Scalloped . . 53
Pan-broiled Chops ..... .. 39
Pan-broiled Steak 39
Panned Potatoes (Quick Method).. 20
Parsnips ... .. 22
Patties, Chicken or Veal 50
Patties, Oyster .. 54
Patties, Pea .. 28
Patty Shells .. -. 89
Peach Dumplings .. .. 84
Pea Patties . 28
Pea Soup, Dried.... .. 57
Peas, Buttered .. 28
Peas, Canned Beans and 109
Peas, Carrots and 23
Peas, Creamed .. .. 28
Peas, Salted . ...Ill
Peppers, Stuffed . .. 26
Pickled Beets .. .. 23
Pickles. Cucumber ....115
Pie, Apple .. 89
Pie Crust .. .. 87
INDEX Continued
125
PAGE
Pie, Custard 88
Pie, Lemon 88
Pie, Meat 42
Pie, Pumpkin .. 88
Pie, Rhubarb .. 89
Pineapple, Canned 107
Plain Cake ..... . 77
Planning of Meals 4
Poached Eggs .. 35
Poached in Milk, Eggs.... .. 36
Popovers 66
Pork Chart .. 47
Pork, Cuts of . 47
Pork, Notes on.... . 47
Pork Roast . 47
Potato Bread . 72
Potato Cakes ... .. 19
Potato Chips .. 21
Potato Chowder .. 20
Potato Croquettes ... .. 19
Potato Salad .. 60
Potato Soup, Cream of... . 57
Potatoes, Baked .. 20
Potatoes, Boiled . . 18
Potatoes, Creamed 19
Potatoes, Creamed (Quick Method) 19
Potatoes, Creamed (Onion Flavor) 19
Potatoes, French Fried 21
Potatoes, Glazed Sweet....
Potatoes, Lyonnaise 20
Potatoes, Mashed .. .. 19
Potatoes, Panned (Quick Method) 20
Potatoes Roasted with Meat 21
Potatoes, Sauted .. .. 19
Potatoes, Scalloped .. 21
Potatoes, Storing of ...116
Potatoes, Storing of Sweet ...117
Potatoes, Stuffed Baked 21
Potatoes, Sweet, Baked.... . 21
Potatoes, Sweet, Sauted.... .. 21
Pot Roast .. . 41
Preservation of Foods 102
Preserved Fruits
Preserving with Salt ...109
Protein 3
Prune Jelly 96
Prune Pudding 93
Prune Whip .. 93
Prunes, Stewed 11
Pudding, Apple Tapioca 91
PAGE
Pudding, Baked Indian 89
Pudding, Bread 89
Pudding, Chocolate Bread 90
Pudding, Cottage 93
Pudding, Creamy Rice 90
Pudding, Prune 93
Pudding, Rhubarb 91
Pudding, Rice 90
Pudding, Rice and Apricot 90
Pudding, Snow 96
Pudding, Steamed Fruit 86
Pudding, Suet 87
Pudding, Tapioca Cream 92
Pumpkin Pie 88
Pumpkins and Squashes, Storing
of 117
Quick Buckwheat Cakes 64
Quick Frosting 80
Quick Mayonnaise ... 59
Raised Corn Bread.... .. 72
Raisin Sauce 85
Reasons for Cooking 7
Refrigerator 9
Relish, Beet . .. 23
Rhubarb, Baked .. .10
Rhubarb, Canned 107
Rhubarb Conserve 114
Rhubarb Pie .. .. 89
Rhubarb Pudding . .. 91
Rhubarb Sauce 10
Rice and Apricot Pudding 90
Rice, Boiled . .. 14
Rice Bread .
Rice Cakes .. .. 15
Rice and Cheese.... . 14
Rice Croquettes 15
Rice Muffins .. .. 67
Rice with Lamb or Mutton.... . 47
Rice Pudding .. - 90
Rice Pudding, Creamy... .. 90
Rice, Spanish . . 15
Rice, Steamed ..
Rice, Timbales .. - 15
Rice Waffles 65
Roast Beef
Roast Chicken . . 49
Roast Lamb or Mutton.... . 46
Roast Pork ..
Rolled Oats
Rolled Oats Bread 73
126
INDEX Continued
PAGE
Rolled Oats Muffins 67
Rolls 73
Root Vegetables, Storing of 117
Rye Muffins . .. 67 ]
Salad, Banana .. 61
Salad, Cabbage (See Cole Slaw).. 60
Salad, Dressed Lettuce.... .. 59
Salad Dressing, Cooked, No. 1 58
Salad Dressing, Cooked, No. II 58
Salad Dressing, French 59
Salad Dressing, Mayonnaise 59
Salad Dressing, Whipped Cream ... 59
Salad, Fruit .. .. 61
Salad, Notes on.... 58
Salad, Potato .. .. 60
Salad, Tomato .. 60
Salad, Tomato Jelly .. .. 60
Salad, Vegetable Jelly... .. 61
Salmon Croquettes .. .. 52
Salmon Loaf .. 52
Salmon Sauce .. 5*2
Salmon, Scalloped (See Fish) 52
Salsify, Cakes . .. 23
Salsify Creamed . .. 23
Salt Cabbage, Fermented (Sauer-
kraut) ....110
Salt, Preserving with . ...109
Salted Corn . ....Ill
Salted Cucumbers or Dill Pickles..lll
Salted Green Tomatoes.... ...Ill
Salted Nuts . ...101
Salted Peas .. ...Ill
Salted String Beans.... ...Ill
Salted Vegetable Greens. ... ...Ill
Sandwich Fillings .. .. 62
Sandwiches 61
Sauce, Apple . 9
Sauce, Cheese .. .. 34
Sauce, Chili .. ...115
Sauce, Cranberry 10
Sauce, Drawn Butter .. 51
Sauce, Fruit 85
Sauce, Green Apple. 9
Sauce, Hard . 84
Sauce, Lemon .. .. 84
Sauce, Lemon Butter 39
Sauce, Mint .. .. 46
Sauce, Orange . 85
Sauce, Raisin 85
Sauce, Rhubarb .. . 10
PAGE
Sauce, Salmon 52
Sauce, Tomato . 17
Sauce, Vanilla .. .. 85
Sauce, Vinegar 84
Sauce, White ... 31
Sauerkraut, Fermented Salt Cab-
bage . ....110
Sauted or Fried Mush.... 16
Sauted Potatoes .. .. 20
Sauted Sweet Potatoes.... .. 21
Sauted Tomatoes .. .. 26
Scalloped Apples .. 91
Scalloped Cabbage . .. 24
Scalloped Cheese .. 33
Scalloped Corn . .. 27
Scalloped Fish . .. 52
Scalloped Meat . .. 43
Scalloped Oysters .. 53
Scalloped Potatoes .. .. 21
Scalloped Salmon (See Fish) 52
Scalloped Tomatoes . .. 26
Scrambled Eggs .. 35
Scrapple .. 48
Selection of Fish.... .. 50
Serving, Suggestions for.... 6
Setting the Table.... 5
Sherbet, Lemon .. 98
Sherbet, Milk .. .. 98
Shortcake, Orange 86
Shortcake, Strawberry .. 86
Sink, Care of.... .- 8
Slaw, Cole .. .. 60
Smothered Steak .. .. 39
Snow Pudding ... 96
Soft Cooked Eggs ... .. 35
Soft Custard . .. 93
Soft Fruits, Canned.... ....106
Souffle, Meat . . 43
Soup, Cream of Bean.... .. 57
Soup, Cream of Celery... .. 57
Soup, Cream of Corn 56
Soup, Cream of Pea.... 57
Soup, Cream of Tomato.... .. 56
Soup, Dried Bean.... .. 57
Soup, Dried Pea.... .. 57
Soup, Notes on.... .. 54
Soup, Oyster .. . 53
Soup Stock .. .. 55
Soup, Tomato . - 56
Soup, Vegetable . - 55
INDEX Continued
127
PAGE
Sour Berry Fruits, Canned.. 107
Sour Cream Cake.... . 78
Southern Corn Bread. 68
Spaghetti, Baked .. . 17
Spaghetti, Boiled Macaroni or 17
Spanish Omelet . - 36
Spanish Rice ... .. 15
Spanish Toast 74
Spinach . .. 27
Spice Cake .. .. 78
Sponge Cake, Hot Water 76
Sponge Cake, No. I.... .. 76
Sponge Cake, No. II.... . 76
Spoon Bread 68
Squash, Baked .. .. 22
Squash, Steamed Winter 22
Squashes, Pumpkins and.... ....117
Stale Cake, Uses of.... .. 75
Steak, Broiled . 39
Steak, Pan-broiled . .. 39
Steak, Smothered .. 39
Steamed Brown Bread .. .. 69
Steamed Fruit Pudding .. .. 86
Steamed Rice .. . 14
Steamed Winter Squash 22
Stew, Corned Beef . . 41
Stewed Apricots ..
Stewed Corn .. .. 27
Stewed Chicken .. . 49
Stewed Dried Apples ... 9
Stewed Dried Corn .. .. 27
Stewed Lamb or Mutton with Rice 47
Stewed Prunes .. .11
Stewed Tomatoes ..
Storing of Vegetables for Winter
Use . -115
Strained Tomatoes, Canned 108
Strawberry Shortcake ... .. 86
String Beans, Salted ...111
Stuffed Baked Potatoes .. .. 21
Stuffed Cabbage .. .. 24
Stuffed Dates . ...100
Stuffed Egg-plant ..
Stuffed Eggs ..
Stuffed Onions
Stuffed Peppers .. 26
Stuffed Tomatoes .. - 26
Styles of Service .. 6
Succotash 28
Sugar Cookies .. 83
PAGE
Sugar Syrup .. 16
Suggestions for Serving 6
Sweet Milk Cheese ... .. 32
Sweet Potatoes, Storing of 117
Sweet Potatoes, Baked 21
Sweet Potatoes, Glazed or Candied 22
Sweet Potatoes, Sauted.... .. 21
Syrup, Caramel 16
Syrup, Sugar . . 16
Syrup, Tests for 99
Table, Setting the.... 5
Taffy, Molasses . ....100
Tapioca, Apple . .. 91
Tapioca Cream . - 92
Tapioca, Fig .. - 92
Tapioca, Fruit . 92
Tea . - 12
Tea Bars . . 79
Tea, Iced . - 12
Tests for Syrup .. .. 99
Timbale Cases - 66
Timbales, Rice .. 15
Time Table for Boiling Vegetables 18
Time Table for Cooking Cereals.. 13
Toast . - 74
Toast, Cream .. . 74
Toast, French . .. 74
Toast, Milk . - 74
Toast, Spanish ..
To Clarify Fat ... . 44
To Try Out Fat... . 44
Tomato Jelly Salad .. 60
Tomato Salad . - 60
Tomato Sauce . 17
Tomato Soup . -- 56
Tomato Soup, Cream of... .. 56
Tomatoes, Canned .. ...108
Tomatoes, Canned Strained 108
Tomatoes, Salted Green .. ...Ill
Tomatoes, Sauted .. - 26
Tomatoes, Scalloped 26
Tomatoes, Stewed .
Tomatoes, Strained .. ....108
Tomatoes, Stuffed .. .. 26
Turnips, Mashed ..
Vanilla Sauce - 85
Veal Chart .
Veal Croquettes ..
Veal Cutlets .. - 45
Veal, Cuts of .. - 45
128
INDEX Continued
PAGE
Veal Loaf 45
Veal, Notes on 45
Veal Patties 50
Veal Rolls 40
Vegetable Greens, Canned 108
Vegetable Greens, Salted Ill
Vegetable Jelly Salad 61
Vegetable Soup 55
Vegetables, Classification of 18
Vegetables, Preserved with Salt.. ..109
Vegetables, Root 117
Vegetables, Storing of, For Win-
ter Use 115
Vegetables, Time Table for Boiling 18
Vinegar Sauce 84
Vitamines 4
Wafers, Cheese 34
PAGE
Wafers, Cornmeal 73
Waffles 65
Waffles, Cornmeal 65
Waffles, Rice 65
Washing Dishes, Rules for 8
Water 4
Weights and Measures 8
Welsh Rarebit 33
Wheat Bread - 71
Wheat, Granulated 13
Whip, Prune 93
Whipped Cream Salad Dressing.. 59
White Cake 78
White Sauce 31
Yeast Bread, Notes on Making 70
Yeast, Notes on .. 63
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