FIFTY
MORE RECIPES
FOR FIFTY
BY
FRANCES LOWE SMITH
AUTHOR OF
" RECIPES AND MENUS FOR FIFTY ' :
WHITCOMB & BARROWS
BOSTON 1918
Copyright 1918
By WHITCOMB & BARROWS
To that Great Army of Workers Over
Here and Over There Who Fight to
Make the World Safe for Democracy,
442*07
PREFACE
FROM the very day of America's awakening to the need
of conservation, the members of the School of Domestic
Science have entered heartily and enthusiastically into
each succeeding plan of the Administration for conserv-
ing the foods needed by our Allies. In order to do not only
"our bit," but our utmost, radical changes have been made
in the School menus, and much time has been given by
teachers and by students of the Class of 1918 to experi-
mental cookery with the various substitutes. In preparing
the recipes, two definite objects have been kept in mind:
the one to simplify for institutions the problem of provid-
ing satisfactory meals with less sugar, less fat, and less
wheat; the other to enable them to do so at minimum
expense.
The results of these months of work are embodied in
" More Recipes for Fifty," and it is hoped that the book
will be valuable in the years to come, as well as during
these fateful years of the great World War.
F. L. s.
BOSTON, June, 1918.
INTRODUCTION
A recipe, called to judgment, must answer three
questions :
Is it practical ?
Is it economical ?
Is the result attractive ?
These questions have to be answered in the affirmative
when the recipes are planned for small groups. The
answers must be still more emphatic when cooking is
done for half a hundred.
The first book by Miss Smith has proved its rare value
to the many dietitians and institution managers who have
used it. The second carries the added merit of adjustment
to our increased list of staples.
Before the war, we were in a rut in our kitchens. We
used wheat, meat, sugar, and fats thoughtlessly and
monotonously. Now, happily, cooking is lifted out of this
dull routine. It has become a real adventure.
On any new trail, however, we need a guide who has
thoroughly explored the danger points and can guard us
against them.
Repeated experiments with what, in the first days of
the world struggle, we called "substitutes" have produced
the recipes in this book. They make a reliable and com-
plete collection of palatable dishes which are not only
good in theory, but entirely satisfactory in practice.
ELIZABETH MACDONALD.
CONTENTS
PAGE
FRUITS J
SUBSTITUTES 9
BREADS AND ROLLS 13
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. . . 28
CAKES AND COOKIES 5
EGGS 7 l
SOUPS AND CHOWDERS 75
FISH 84
MEATS 95
LUNCHEON DISHES 118
VEGETABLES 135
SALADS AND SALAD DRESSINGS . . . . 163
SANDWICHES 181
DESSERTS I 9
INDEX . .... 215
vii
FRUITS
Dried Fruits
If properly cooked, dried fruits are a delicious and
convenient form of fruit for winter use. Comparatively
few people, however, cook dried fruits properly, and the
result is a strong prejudice against them. At a time when
the preservation of all food is so essential, and containers
are so increasingly scarce, dried fruit comes to its own.
It should be used freely: for breakfast fruit, for
luncheon and supper desserts, for ices and sherbets, and
for other dinner desserts. Often a combination of two
fruits makes a pleasant variety; as dried apples and
raisins, or prunes and apricots.
Wash fruit thoroughly in cold water ; drain. Add cold
water to cover, and let soak from one to three days in a
cold place ; the drier and harder the fruit, the longer the
time required for soaking. Bring slowly to the boiling
point, and without stirring cook in double boiler or in
fireless cooker two or more hours, or until fruit is per-
fectly tender, but unbroken. Sprinkle sugar or syrup over
top of fruit, and cook twenty or thirty minutes longer;
do not stir. A little salt added to the water before cooking
is often an improvement; add lemon, spices, or other
seasoning at same time if used. Corn syrup may be used
in place of part or all of the sugar. Sweet, well-ripened
fruits require little or no sugar. If the juice is watery
and flavorless after cooking the fruit, turn it into a sepa-
rate saucepan, and boil down to desired consistency.
MORE RECIPES FOR FIFTY
Cranberry Bananas
50 bananas 3 cups cranberry juice
cup margarine I cup or more corn syrup
Left-over cranberry juice may be used, in which case
no syrup will be needed. If bananas are to be used with
meat, less sweetening will be required than when served
as dessert. The margarine may be omitted. Peel bananas,
place in shallow agate pans ; dot over with bits of mar-
garine, add half the syrup. Bake thirty minutes or until
done, basting occasionally with remaining syrup.
Sliced Bananas with Fruit Juice
Allow one medium-sized banana to each person. Slice
into sauce dishes ; dip over fruit two or three tablespoons
cranberry juice which has been sweetened with corn syrup.
Cherry, red raspberry, or red currant juice may be used.
Or serve half a banana to each person, and with it red
currants, cut oranges, or strawberries, which have stood
in sugar an hour or so ; or stewed cranberries or peaches.
Bananas with Orange Sauce
50 bananas f cup cornstarch
3 cups white corn syrup -J cup margarine
1 1 quarts boiling water 2 cups orange juice
Bake bananas in hot oven for twenty or thirty minutes,
or until they swell almost to bursting ; remove from skin.
Or peel and put in casseroles to bake. Serve with hot or
cold sauce: Mix cornstarch with a little cold water, and
add to remainder when it boils. Boil five minutes; add
FRUITS 3
margarine, syrup, one teaspoon salt, and, boil, One- minute'.
Add juice and grated rind of orange. Pour over bananas
before serving.
Bananas with Lemon Sauce
3 cups corn syrup \ cup cornstarch
ij teaspoons salt I J quarts boiling water
f cup lemon juice 4 dozen bananas
Mix salt and cornstarch with a cup cold water. Bring
remaining water to boil, add to cornstarch, stirring con-
stantly; add corn syrup and boil five minutes, then add
lemon juice and grated rind. Peel bananas ; cut in halves
lengthwise, then each half crosswise. Put in baking dishes,
add sauce, and bake thirty minutes in moderate oven.
Bananas with Sultana Sauce
25 to 50 bananas 9 tablespoons cornstarch
i quart Sultana raisins I tablespoon salt
1 1 quarts water f cup lemon juice or strong
f quart corn syrup vinegar
Peel bananas, removing all coarse threads; place side
by side in baking dishes. Wash raisins, add water, and
simmer half an hour or longer, replenishing water as it
evaporates ; there should be one and one-half quarts when
done. Mix cornstarch, salt, and a little cold water which
has been saved out. Add boding raisin water and syrup,
boil two minutes; add vinegar or lemon juice, bring to
boil, and pour over bananas. Bake in hot oven thirty
minutes, or until bananas are done. Serve as dessert. The
bananas may be baked separately, and sauce poured over
them when served. In that case, boil sauce five minutes.
4 MORE RECIPES FOR FIFTY
/Ene-'ritimbtfi;' of bananas depends upon size; there should
be the equivalent of a small banana to each person.
Stuffed Prunes
2 pounds prunes i cup chopped walnuts
3 cups chopped raisins -| cup dark corn syrup
Soak prunes over night, or longer if very hard. Drain,
steam thirty minutes, and remove stones. Mix raisins,
nuts, and syrup ; cook five or ten minutes in double boiler ;
fill prunes with mixture, and chill.
Apricot and Apple Jam
Soak two pounds dried apricots for one or two days
in cold water to barely cover. Add four pounds peeled,
cored, and sliced apple. Cover closely, and cook in oven
until soft. Add about three-fourths its bulk of dark corn
syrup and sugar mixed, and half a teaspoon salt. Cook
until thick and uniform in color, adding more syrup or
brown sugar if not sweet enough. One seeded and chopped
lemon may be added if desired.
Prunes and Apricots
2 pounds dried apricots 3 \ cups corn syrup or
i \ pounds pitted prunes sugar
Wash fruit separately and thoroughly ; add cold water
to cover ; soak from one to two days. Put in double boiler
or fireless kettle in alternate layers, add water in which
they were soaked, and cook several hours, or until quite
soft but unbroken. Add syrup without stirring; cook
fifteen minutes longer in fireless or on back of range.
Unpitted prunes may be used, requiring about two pounds.
FRUITS 5
Apples, Italian Style
Choose large, juicy, well-flavored apples, attractive in
appearance. Wash and polish well, and serve in fruit dish.
Pass with them Neufchatel, cottage, Roquefort, Young
America, or any cheese that is not hard and dry. Cut
apples in slices, and spread with cheese. Serve for luncheon
dessert.
Apples Baked with Syrup
50 large, tart apples i J quarts thick maple or
1 J quarts water brown sugar syrup
Wash and core apples, and if skins are tough, pare the
upper half. If possible, bake apples in baking pans that
can be covered. Add one teaspoon salt and boiling water
to syrup, pour over apples, and bake in rather hot oven
an hour or more. They should be perfectly soft, even if
they cook to pieces. If some apples are done first, remove
from pan, and continue cooking the others. If juice seems
watery, boil a few minutes after removing apples. Pour
juice over apples, and chill. Serve for dessert. If apples
are used for breakfast, one quart syrup is sufficient.
Baked Apples De Luxe
1 8 pounds tart apples I teaspoon salt
2 quarts brown sugar i bunch mint leaves
1 1 quarts water Peel of one or two lemons
Do not use apples that cook to pieces easily. Corn syrup
may be used in place of sugar by leaving out one pint of
water. Cut yellow peel of lemons in small pieces. Wash
mint, and allow about two leaves to each apple. Pare, core,
and halve apples. Put into large kettle or bean pots. Bring
sugar and water to boil ; add mint, lemon, and salt. Pour
O MORE RECIPES FOR FIFTY
over apples, bring to boil, and cook in fireless cooker or
Aladdin oven five or six hours. The apples should be
unbroken and amber colored. Serve for dessert.
Pickled Apples
i \ pecks winter apples I pint light brown sugar
i \ quarts white corn syrup I tablespoon whole cloves
{ quart strong vinegar I tablespoon cinnamon buds
Pare, quarter, and core apples ; add remaining ingredi-
ents, bring to boil five minutes, and cook two or three
hours in fireless cooker or Aladdin oven. The apples
should be light in color, and soft but not broken. Serve
with roast pork, veal, or game.
Apple Amber
12 pounds tart apples i pint boiling water
i \ quarts corn or maple I teaspoon salt
syrup \ cup margarine ( optional )
Pare apples and slice thin ; put into baking dishes. Mix
syrup, salt, and water; bring to boil, pour over apples,
and dot with bits of margarine. Cover, and bake in
moderate oven until apples are tender and amber colored.
They should be only slightly colored and unbroken. Leave
in dishes until cold. Serve for dessert with soft custard
sauce, with cream, or plain.
Cranberry Sauce
4 quarts cranberries 2 quarts corn syrup
i cup boiling water J teaspoon salt
Wash and pick over berries. Mix remaining ingredi-
ents, pour over berries ; put on back of range or on asbes-
FRUITS 7
tos mat until some juice is extracted, then cook more
rapidly until skins are tender and juice jellies. Serve cold.
Cranberry Relish
4 quarts cranberries 3 lemons
I-J quarts corn syrup 2 quarts celery cut in
J teaspoon salt half-inch pieces
Wash and pick over berries ; drain well. Put berries,
syrup, salt, and lemon juice in kettle ; heat slowly, then boil
until juice jellies. Cool partly, stir in dry celery, and put
in cold place to mold. If it does not harden, serve in sauce
dishes.
Summer Fruit Cups
Fruit cups may be served as an appetizer or as dessert.
For the former, two tablespoons of the mixed fruit and
juice is sufficient for each person ; but for the latter, more
generous servings should be allowed. Under existing
conditions, it will be found possible many times to prepare
fruit cups with less sugar or syrup than heretofore,
sometimes even without any. Sugar should be made into
a syrup, using half as much water as sugar, and boiling it
two or three minutes before adding to fruit. White corn
syrup or honey may be used in place of sugar syrup. Cook
currants, sour cherries, or other very acid fruit, in syrup
four or five minutes, but simply pour hot syrup over
raspberries, peaches, and other mild fruits. Let stand in
syrup until ice cold. There are many delicious combina-
tions available in native fruits from June to October:
large strawberries cut in halves, sprinkled with powdered
sugar, and chilled ; raspberries and currants ; diced water-
melon and canned or fresh pineapple, with or without
8 MORE RECIPES FOR FIFTY
lemon juice; blackberries flavored with lemon juice and
nutmeg to taste; stoned cherries, with diced banana or
pear or pineapple; cut peaches, stoned cherries, and a
sprinkling of minced angelica. Sometimes a combination
of three or four left-over fruits may be used.
Winter Fruit Cups
Winter fruit cups do not require syrup. Serve without
sugar, or with powdered or granulated sugar sprinkled
over prepared fruit before it is chilled. In order to save
sugar, however, white corn syrup may be used instead. If
sugar is used, do not allow more than two tablespoons
to a large grapefruit. Peel grapefruit, separate sections
from membrane, and cut in thirds; peel and separate
oranges into sections, removing membrane ; peel bananas
and cut in small dice. Winter fruits may be combined
in various ways: grapefruit, Malaga grapes seeded and
halved, and Maraschino cherries shredded or halved;
grapefruit, canned pears, and preserved ginger chopped
finely; oranges, lemon juice, and minced fresh mint;
oranges, grapefruit, and bananas; oranges and apples;
stewed figs cut in small pieces, lemon juice, peaches, and
marshmallows.
SUBSTITUTES
THE problem of substitutes in cookery reduces itself
to three factors : fat, sugar, and flour.
FAT
The first one is easily disposed of: use butter substi-
tutes, oils, hardened oil, and clarified drippings in place
of butter and lard in cooking. In substituting fats, it
should be remembered that seven-eighths of a cup of oil
or lard is the equivalent of one cup of butter; fourteen
and one-half tablespoons of hardened oil is equivalent to
sixteen tablespoons of butter. Also it is well to bear in
mind that many of our cakes and prepared dishes have
been richer in fat than at all necessary, so that it is often
possible to cut down more or less the amount called for
in pre-war recipes.
SUGAR
There are two ways of saving sugar : by making things
less sweet, and by using molasses, syrups, or honey in
place of all or a part of the required sugar. In nearly all
of the dessert and cake recipes that we have been in the
habit of using, the amount of sweetening may be reduced
with satisfactory results. In substituting molasses and
syrups for sugar, leave out as much liquid as there is
molasses or syrup added. In using honey, deduct one-
fifth cup of liquid for each cup of honey substituted.
Dark cakes may be made without any sugar, or with a
small amount of brown sugar in addition to the molasses
9
IO MORE RECIPES FOR FIFTY
or syrup used. Add one teaspoon of soda for each cup of
molasses substituted for sugar.
FLOUR
At first, the substitution of unfamiliar flours for wheat
flour presents serious difficulties, but the acquisition of
a few fundamental principles and a little practical ex-
perience soon enables one to use substitute flours very
satisfactorily.
Corn flour is a new acquaintance to most of us, but
corn meal is an old friend, although one whose possibilities
we have never realized. In some sections we have been
confined to white meal, in others to yellow meal. Now
we have increasingly available both white and yellow
flour, as well as white and yellow meal. In substituting
corn products for wheat flour, use from three-fourths to
seven-eighths as much. Corn flour and corn meal give the
best results when combined with one-third or one-half
wheat flour, as they contain so little gluten; but very
satisfactory quick breads and sponge cake may be made
wholly of corn.
Barley flour, in particular, has been the bane of the
housewife. The first barley flour put on the market was
all barley, but now, under government regulation, three
or four per cent wheat is added ; and the result is a flour
which can be used alone or in large part in almost every-
thing but yeast bread. The product is, of course, much
darker, and has the characteristic barley taste unless
counteracted by other flavors, but in time we shall become
accustomed to that and think nothing of it.
For yeast bread, from twenty-five to fifty per cent
wheat flour is needed in order to give a satisfactory loaf.
In many cases, a mixture of two or more substitutes gives
SUBSTITUTES 1 1
better results than one alone. Brown gravies and sauces,
muffins, biscuits, noodles, dark cakes, sponge cakes, and
many puddings may be made wholly of barley flour.
A good deal is being said about the acid in barley, and
the necessity for using limewater or some other agent to
counteract it. When it is remembered that entire wheat
flour and corn products contain almost as much acid as
barley, the necessity for neutralizing it in the one case,
when it is not done in the other, seems still an open
question. Yeast bread made with barley flour may have
a slightly acid, but not unpleasant, flavor which increases
as the bread grows older; but baking powder and soda
mixtures have no noticeable acid taste.
With such substitutes as cornstarch, potato flour, and
rice flour, it is necessary in many cases to use from
twenty-five to fifty per cent wheat, barley, or rye flour,
to furnish gluten enough to make them stand up. Sponge
and angel cakes may be made wholly of starch flours;
"butter" cakes, muffins, and similar doughs requiring a
large number of eggs, may be made with at least half of
such flours.
In making over old recipes, or for reversing the process
when the war is over, the following table gives approxi-
mately the amount of substitute flour to use in place of
pastry flour, as that is the kind of wheat flour generally
used in baking powder mixtures. In substituting for
bread flour, use two tablespoons more to a cup than when
substituting for pastry flour. For instance, use one cup
instead of seven-eighths cup of barley.
12 MORE RECIPES FOR FIFTY
TABLE OF SUBSTITUTIONS
(Approximate)
In place of one cup of pastry or winter wheat flour use :
Barley flour J cup
Corn flour or )
Fine corn meal} I to cup
Granulated corn meal f cup
Buckwheat J cup
Ground rolled oats J- cup
Potato flour cup
Rice flour f to f cup
Cornstarch ! cup
For the present, at least, it is more patriotic to use
largely the so-called "quick breads" in place of yeast
bread. Since they do not keep as well, it is necessary to
bake less and of tener. Steamed breads have an advantage
over baked ones in the longer cooking, which makes them
more digestible. Left-over muffins, corn bread, and other
quick breads may be toasted.
Wheat, barley, rye, and corn flour should be sifted
before measuring ; granulated corn meal and the starches,
such as cornstarch and potato flour, may be used without.
The number of eggs used may be increased or decreased
to suit prevailing conditions. If fewer eggs are used, add
one teaspoon baking powder and two tablespoons liquid
for each one omitted. If the number is increased, reverse
the process, omitting the same amount of baking powder
and liquid.
Milk for cooking is always skim milk, unless otherwise
specified. Water may be substituted for milk if necessary ;
and sour milk for buttermilk, or the reverse.
BREADS AND ROLLS
TWENTY TO FIFTY PER CENT WHEAT FLOUR
White War Bread
f quart water ^ cup corn syrup
I quart hot milk -J cup fat (optional)
I cake yeast in f quart white corn meal
^ cup lukewarm water f quart barley flour
2j tablespoons salt 3 J quarts wheat flour
Scald milk; add syrup, fat, salt, and water. Add dis-
solved yeast, corn meal, and barley flour. Beat hard, then
add wheat flour until stiff enough to knead. Knead thor-
oughly, using more flour if necessary. Let rise over night.
Do not use any flour in shaping loaves. Put in oiled pans ;
let rise again until double in bulk. Bake in moderate oven
one hour or more for large loaves. The crust is more
tender if brushed with melted margarine or other fat, but
that may be omitted if necessary. Makes six large loaves.
Potato Bread
I pint hot milk ^ cup corn syrup
1 quart mashed potato \ yeast cake
\ cup fat (optional) I pint white corn meal
2 tablespoons salt ij quarts wheat flour
Boil potatoes, put through ricer, and pack well in
cup. Add milk, salt, syrup, and shortening. If left-over
mashed potato is used, leave out one-half cup milk. When
lukewarm add yeast, which has been dissolved in one-
14 MORE RECIPES FOR FIFTY
fourth cup tepid water. Stir in corn meal, add flour, and
knead well. The dough will be very stiff, but will soften
in rising, on account of the moisture in potato. Let rise
over night. In morning, shape and bake as White War
Bread. Makes three loaves.
Rye Bread I
1 quart hot milk J cup shortening
j quart water I yeast cake
2 tablespoons salt I quart wheat flour
i cup dark corn syrup Rye flour to knead
Dissolve yeast in one-fourth cup tepid water. Add
water, salt, syrup, and shortening to hot milk; cool.
Add yeast and wheat flour, beating hard. Add rye flour
to knead, let rise over night; shape, let double in bulk,
and bake in very moderate oven about an hour and a half
for large loaves, and one hour for small ones. Makes six
large loaves.
Rye Bread II
Women's City Club of Boston
if quarts hot water i| tablespoons fat
| cup molasses 2 quarts rye meal
1 yeast cake I J quarts rye flour
2 tablespoons salt if quarts bread flour
Dissolve yeast in one-fourth cup lukewarm water. Add
molasses, salt, and fat to hot water ; cool. Add dissolved
yeast, and rye meal and rye flour gradually, beating well.
Add bread flour to knead as soft as possible, using more
flour if necessary. Let rise over night ; shape, let rise till
double in bulk, and bake in very moderate oven, about an
BREADS AND ROLLS 15
hour for small loaves, and an hour and a half for large
ones. Makes six large loaves.
Rye and Potato Bread
1 quart hot milk or water J cup corn syrup
2 quarts mashed potato 2 yeast cakes in
J cup fat | cup water
3 tablespoons salt 4 to 5 quarts rye flour
Boil potatoes, and put through ricer before measuring.
Left-over mashed potato may be used by omitting one cup
liquid. Add hot milk to potato; cool. Add salt, syrup,
melted fat or oil, dissolved yeast, and rye flour to knead
into very stiff dough. This is very necessary, because the
dough softens in rising, on account of moisture in potato.
Makes six large loaves.
Raisin Rye Bread
Before shaping into loaves, add three or four cups
washed and dried raisins to Rye Bread I or II. Bake in
small pans. Serve with coffee and cheese for luncheon
dessert.
Oatmeal War Bread
2 quarts boiling water 2 tablespoons salt
J cup fat I quart rolled oats
i cup molasses I pint corn meal
i yeast cake in i quarts barley flour
J cup tepid water i J quarts bread flour
Mix oats, meal, salt, and fat ; add boiling water ; cool.
Add yeast, molasses, bar ley flour, and bread flour to knead,
using more if necessary. Finish as Rye Bread. Rye flour
may be used in place of barley. Makes six loaves.
l6 MORE RECIPES FOR FIFTY
Barley Bread
I quart hot milk I yeast cake in
1 quart cold water J cup tepid water
^ cup brown sugar 3 quarts barley flour
2 tablespoons fat 3 quarts bread flour
2 tablespoons salt or enough to knead
Add water to scalded milk ; add salt, sugar, melted fat,
dissolved yeast, and barley flour. Add bread flour to knead
as soft as can be handled. Let rise over night, or start
bread in morning, using double the amount of yeast.
Shape loaves when dough is light. Use no flour in shap-
ing. If sticky or soft, brush board with oil, or cut bread
down well with knife and turn into pan without shaping.
Brush with oil or melted fat. Let rise, and bake in very
moderate oven about a fourth longer than for wheat bread.
Makes six large loaves.
Bran and
i quart hot milk
i quart cold water
2 tablespoons salt
i yeast cake in
i cup tepid water
Barley Bread
i cup fat (optional)
i cup molasses
f quart bran
i^ quarts bread flour
Barley flour to knead
Scald milk; add water, salt, molasses, melted fat, dis-
solved yeast, and bran. Beat thoroughly, add bread flour,
and barley flour to knead. Keep as soft as can be handled.
Let rise over night; shape in loaves, brush with oil or
melted fat, let rise until double in bulk. Bake an hour
or more, according to size of loaves, in moderate oven.
Makes six large loaves.
BREADS AND ROLLS I?
Yami-Dami Bread
I quart boiling water 2 tablespoons salt
1 cup rye meal I yeast cake in
2 cups corn meal \ cup cold water
\ cup shortening i \ quarts bread flour
I cup molasses I quart rye or barley flour
Mix corn and rye meal, add boiling water, stir until
smooth. Add salt, fat, and molasses ; cool. Add dissolved
yeast and bread flour. Beat well, and add rye or barley
flour to knead as soft as can be handled. Let rise over
night; shape, let rise until double in bulk, and bake an
hour or more in moderate oven. Makes three large loaves.
Coffee Bread
2 yeast cakes 2 cups corn syrup
1 pint scalded milk \ teaspoon mace
2 quarts barley flour 3 cups mixed fruit
3 cups white corn flour i teaspoon salt
ij cups shortening 3 eggs, well beaten
Dissolve yeast in one-fourth cup cool water. Add short-
ening, salt, and syrup to hot milk; cool. Add eggs, and
flour sifted with mace or cinnamon. Chop citron; wash
and dry raisins; mix fruit with a little of the flour,
then combine with first mixture. Beat well, let rise over
night ; pour into oiled shallow pans to depth of one inch.
Brush with milk, and sprinkle generously with sugar
mixed with mace or cinnamon. Let rise until about
double in height. Bake in rather hot oven forty-five
minutes, or until done.
1 8 MORE RECIPES FOR FIFTY
Date Bread
2 quarts warm white I yeast cake dissolved in
corn meal mush % cup lukewarm water
1 pint brown sugar 4 cups cut walnut meats
4 teaspoons salt 5 cups stoned dates
J cup shortening i \ quarts barley flour
Mix first four ingredients; add dissolved yeast and
barley flour. Add wheat flour to knead thoroughly. In
morning, or after first rising, knead nuts and dates into
dough ; shape in loaves, let rise until double in bulk. Bake
from fifty to sixty minutes, or until done. It should be
thoroughly cold before cutting. Makes three loaves.
Crumb Bread
2 quarts hot water i yeast cake
1 cup molasses i J quarts crumbs
i^ tablespoons salt 2 quarts rye flour
J cup fat (optional) 2 quarts wheat flour
Use any kind of left-over muffins, corn bread, or dark
bread. Dry thoroughly, and put through meat chopper
before measuring. Add hot water, fat, molasses, and salt ;
cool. Add yeast, which has been dissolved in one-fourth
cup lukewarm water, and wheat flour. Add rye flour to
knead, using more if necessary. Finish as White War
Bread. Barley flour could be used in place of rye. Makes
six loaves.
Cereal Bread
2 quarts left-over cereal i yeast cake in
1 cup molasses \ cup tepid water
2 tablespoons fat i \ quarts barley flour
i \ tablespoons salt i J quarts wheat flour
BREADS AND ROLLS IQ
Work molasses, salt, dissolved yeast, and melted fat into
cereal, using wooden or heavy iron spoon. Add barley
flour, and wheat flour to knead well. If cereal is quite
moist, more flour will be required, but do not make stiffer
than necessary in order to knead well. Finish as White
War Bread. Makes four small loaves.
Potato Rolls
| cup shortening 3 cups hot milk
f to i cup sugar I yeast cake in
1 1 tablespoons salt 2 tablespoons tepid water
1 1 quarts mashed potato 3 quarts bread flour
Half barley flour may be used if desired. The sugar
may be omitted. Put boiled potatoes through ricer ; pack
lightly to measure. Add hot milk, salt, shortening, sugar ;
cool. Add yeast, and flour gradually ; it will be very stiff
dough. Knead well, let rise over night. In morning,
shape in balls about one and one-half inches in diameter.
Place in oiled pans, barely touching each other. Do not
use flour, but keep fingers well oiled. It is not necessary
to take dough on board at all. Let double in bulk, bake
in hot oven. Makes about six dozen medium-sized rolls.
Barley Rolls
I pint Scalded milk | yeast cake dissolved in
1 pint water 2 tablespoons tepid water
f cup shortening I J quarts wheat flour
2 tablespoons salt i quarts barley flour, or
J cup sugar enough to knead
A pint of white corn meal or corn flour may be substi-
tuted for one pint of wheat flour. Add water, salt, sugar,
2O MORE RECIPES FOR FIFTY
and shortening to hot milk. When lukewarm, add yeast
and wheat flour ; beat well ; add barley flour to knead as
soft as dough can be handled. Let rise over night. In
morning, brush board with oil, and without disturbing
dough, turn it upside down on board. Roll to about an
inch in thickness, cut in small rounds, and place barely
touching each other in pans. When light, bake in hot oven
twenty to thirty minutes. Or roll to one-half inch in thick-
ness, and shape like Parker House Rolls. Makes about
six dozen.
Rye Rolls
i pint scalded milk 2 tablespoons salt
i pint water ^ yeast cake in
3 cup shortening | cup tepid water
4 tablespoons sugar or i \ quarts bread flour
dark corn syrup 2 quarts rye flour
One pint barley flour or corn meal may be substituted
for a pint of bread flour. Make as Barley Rolls. In morn-
ing, shape in smooth balls about one and one-half inches
in diameter. Place barely touching each other in well-
oiled pans. Let double in bulk, and bake in hot oven.
Indian Clover Leaf Rolls
f quart corn flour cup shortening
or bolted corn meal 2 tablespoons salt
i quart hot milk J cup corn syrup
i yeast cake dissolved in i pint rice or barley flour
\ cup tepid water 2 quarts wheat flour
The proportion of wheat flour may be decreased with
fairly good results by using more corn or barley flour.
Pour hot milk over corn meal ; let stand until lukewarm.
BREADS AND ROLLS 21
Add remaining ingredients, kneading dough until it is
soft, smooth, and elastic. Let rise over night. In morn-
ing, cut down with knife and let rise again, or shape
at once. Grease muffin pans, and into each put three
balls about an inch in diameter. Keep fingers well oiled
in shaping rolls, but use no flour. Let fully double in bulk.
Bake in hot oven thirty minutes, or until done. Makes
five or six dozen rolls.
Raised Rye Meal Biscuit
1 quart scalded milk 2 quarts rye meal
or milk and water I pint corn or rye flour
2 tablespoons salt Wheat flour to knead
i cup molasses I yeast cake dissolved in
I cup shortening ^ cup tepid water
Heat milk; add molasses, salt, and shortening; cool.
If corn meal, instead of corn flour, is used, turn hot milk
over it before adding other ingredients. Add yeast, rye
meal, and wheat flour to make a dough as soft as can be
kneaded. Knead well; let rise over night. In morning,
shape in balls about one and one-half inches in diameter.
Keep fingers well oiled while shaping. Place in pans to
barely touch each other. Let double in bulk. Bake in hot
oven thirty minutes, or until done.
Raised Corn Meal Muffins
| quart hot milk i yeast cake in
J quart water J cup tepid water
1 cup shortening 5 quart wheat flour
i cups corn syrup I J quarts corn meal
2 tablespoons salt f quart barley flour
22 MORE RECIPES FOR FIFTY
Scald milk ; add shortening, salt, syrup, and water ; cool.
Add remaining ingredients ; let rise over night. Beat well.
Fill oiled muffin pans half full ; let rise until nearly double
in bulk. Bake in hot oven forty-five minutes, or until
done.
QUICK BREADS
WHEATLESS BREADS
Quick Barley and Corn Bread
2j quarts barley flour J cup baking powder
i quart fine corn meal 2 teaspoons soda
I quart corn syrup I quart sour milk or
2,\ tablespoons salt buttermilk
Sift dry ingredients together ; add milk and syrup. Mix
quickly, without much beating. Fill well-oiled pans half
full. Bake in slow oven from one to one and one-half
hours. Corn flour may be used in place of corn meal.
Small loaves are more satisfactory than large ones. Makes
four small loaves.
Quick Oat Bread
i \ quarts oat flour or i \ quarts sour milk
rolled oats f cup water
i \ quarts barley flour 2 cups molasses
| quart corn flour 3 tablespoons salt
if tablespoons soda J cup baking powder
If rolled oats are used, put through fine food chopper
before measuring. Sift dry ingredients together ; add re-
maining ingredients, beat well, and fill oiled bread pans
half full. Bake in slow oven from one to one and one-half
hours. Makes four small loaves.
BREADS AND ROLLS 23
Quick Bran Bread
2j quarts barley flour I quart corn syrup
i quart corn meal 2 tablespoons salt
f quart bran I tablespoon soda
i J quarts sour milk J cup baking powder
Mix and bake as other quick breads.
Quick Buckwheat Bread
I J quarts buckwheat flour J cup baking powder
1 J quarts corn meal I J cups molasses
2 tablespoons salt i J quarts sour milk or
i J tablespoons soda buttermilk
Mix and bake as Quick Barley Bread.
Raisin Bread
Use any quick bread recipe. Wash one quart seeded
or seedless raisins; dry thoroughly, and mix with flour
before adding liquid. Bake in slow oven. Serve as bread,
or with coffee and cheese for luncheon dessert. It should
be perfectly cold before cutting.
Date Bread
Make as Raisin Bread, substituting three or four cups
stoned and cut dates in place of raisins. Bake in slow
oven, and serve cold.
Nut Bread
To any quick bread add two cups coarsely cut walnuts
or pecans, and two or three cups dates, cut in small pieces
and mixed with flour before liquid is added. Bake in slow
oven, and serve as Raisin Bread.
24 MORE RECIPES FOR FIFTY
Brown Bread I
1 J quarts corn meal 4 teaspoons salt
1 1 quarts rye flour 2 cups raisins
2 tablespoons soda 2 quarts sour milk
4 tspns. baking powder 3 cups molasses
Mix and sift dry ingredients ; add raisins, molasses, and
milk. Fill oiled molds half or two-thirds full. Steam
three and one-half hours. Remove from molds, and put
in oven to dry for a few minutes. Makes six or more
loaves, according to size of molds.
Brown Bread II
i quarts corn meal f quart water
i^ quarts rye meal 2 tablespoons salt
f quart molasses 4^ teaspoons soda
| quart sour milk 2 cups raisins (optional)
Mix and steam as Brown Bread I.
New England Brown Bread
f quart stale bread or f quart corn meal
muffins crumbled in f quart buckwheat flour
i quart cold water i tablespoon salt
ij cups molasses 2 tablespoons soda
f quart rye meal 2j cups cold water
Graham may be used in place of buckwheat. Use any
stale crusts or crumbs of corn bread, muffins, and other
dark breads. If dried and ground crumbs are used, take
only two cups. Soak crumbs in water over night; in
morning, rub through colander. Sift together dry ingredi-
ents ; add to first mixture alternately with cold water and
BREADS AND ROLLS 25
molasses. Fill oiled brown bread molds two-thirds full;
steam three hours. Serve with any kind of beans or with
fish. Makes six or more loaves.
War Brown Bread
i quart corn meal I J tablespoons salt
i quart rolled oats 2 cups molasses
1 quart barley flour J cup baking powder
2 teaspoons soda 2 quarts milk or water
Put rolled oats through meat chopper. Sift remaining
dry ingredients together; add ground oats, molasses,
water, and milk. Beat well. Fill oiled molds about two-
thirds full ; steam three hours or more.
Buckwheat Brown Bread
I quart corn meal 2 tablespoons soda
i quart buckwheat flour \ quart molasses
i quart barley flour 2 quarts sour milk or
4 teaspoons salt buttermilk
Mix and steam as War Brown Bread.
Steamed Corn Bread
3 quarts corn meal i cup white corn syrup
3 quarts sour milk 2 tablespoons salt
f cup fat (optional) 8 well-beaten eggs
2 tablespoons soda
Sift dry ingredients, add remaining ingredients. Fill
oiled molds half or two-thirds full, and steam three to
four hours.
26 MORE RECIPES FOR FIFTY
Steamed Barley and Corn Bread
1 1 quarts barley flour -J cup baking powder
1 1 quarts corn meal or 3 cups water
corn flour 3f cups sweet milk
2| tablespoons salt 2j cups corn syrup
Mix and steam as Brown Bread I.
Steamed Nut Bread
I quart corn meal I pint sour milk
I J quarts Graham flour ij cups molasses
i tablespoon salt 2 well-beaten eggs
I tablespoon soda i or 2 cups nuts
I pt. sweet milk or water 2 cups raisins
Mix fruit with a little of the measured flour. Sift dry
ingredients together. Beat eggs, add milk and molasses ;
combine mixtures. Add fruit and nuts, turn into oiled
molds, steam three or more hours. Serve cold or nearly so.
WITH WHEAT FLOUR
Quick Nut Bread I
1 1 quarts Graham flour i tablespoon salt
f quart pastry flour i tablespoon soda
3 tbspns. baking powder i J quarts sour milk
2 cups brown sugar 3 cups nut meats
Measure Graham before sifting. Sift dry ingredients
together ; add milk and coarsely chopped nuts. Bake in
rather slow oven an hour or more, according to size
of loaf. Makes three large loaves.
BREADS AND ROLLS 2/
Quick Nut Bread II
i J quarts Graham flour 2 teaspoons soda
f quart bread flour 2 cups water
4 tbspns. baking powder 2j cups sweet milk
1 1 cups brown sugar I J cups molasses
I tablespoon salt 2 to 4 cups walnut meats
Sift Graham, and return bran to flour before measur-
ing. Sift flour, salt, soda, and baking powder together;
add Graham. Mix sugar, molasses, milk, and water, and
add to dry ingredients. Beat thoroughly ; add coarsely cut
nuts. Bake in bread pans, in slow oven, from one and one-
half to two hours. Serve cold. Makes three large loaves.
Quick Date and Nut Bread
I 1 quarts pastry flour 3 eggs
J quart Graham flour I J cups molasses
I tablespoon salt f quart sour milk
i tablespoon soda i J cups walnuts
J cup baking powder 3 cups cut dates
Sift Graham, and return bran before measuring. Cut
nuts into coarse pieces. Wash, dry, stone, and cut dates
in pieces ; mix with a little of the measured flour. Sift dry
ingredients together. Beat eggs, add milk and molasses ;
combine mixtures, add dates and nuts. Bake in oiled
bread pans from one and one-half to two hours. Serve
cold. Makes three large loaves.
GRIDDLE CAKES, MUFFINS,
BISCUIT, etc.
Barley Popovers
2\ quarts milk 10 eggs, well beaten
2| teaspoons salt 2j quarts barley flour
Mix salt with flour. Make large hole in center and add
milk, stirring constantly in ever-widening circles until all
the flour has been used. Beat eggs thoroughly, then add
to flour mixture ; beat about two minutes with Dover egg-
beater. Fill hot, oiled muffin pans two-thirds full; bake
in rather hot oven from forty-five to sixty minutes. The
popovers should double in size and have a good crust all
over, otherwise they will be soft instead of crisp. Avoid
having oven so hot as to burn them on top before brown-
ing sides and bottom. If batter is too thick, they will not
be hollow. Makes five dozen large popovers.
Rye Popovers
2 quarts milk 10 eggs, well beaten
2 teaspoons salt 2 quarts rye flour
Make and bake as Barley Popovers. One-third wheat
flour may be used in place of rye.
Buckwheat Griddle Cakes
3 quarts buckwheat flour \ cup molasses
J cup baking powder f quart milk
2 tablespoons salt 3 quarts water
28
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 2Q
Sift dry ingredients together twice, add milk, water, and
molasses to which half a teaspoon soda has been added.
Cook at once on hot, well-oiled griddle. The batter should
be so thin that cakes are ready to turn almost at once.
Crumb Griddle Cakes
3 qts. soft, stale crumbs I quart barley flour
12 eggs, beaten separately 3 quarts hot milk
2 tablespoons salt J cup baking powder
Use stale muffins, brown bread, or any dark bread. If
dried and ground crumbs are used, one and one-half
quarts would probably be sufficient. Pour hot milk over
crumbs, and let stand until cool. Add yolks, and flour
which has been sifted with salt and baking powder.
Three- fourths cup melted fat may be added, but cakes are
very good without it. Fold in stiffly beaten whites. Cook
slowly on well-oiled griddle.
Corn Griddle Cakes
3 qts. corn flour, or white 2 tablespoons salt
or yellow corn meal 3 quarts sour milk
2 tablespoons soda 8 eggs
Sift dry ingredients together; add milk and beaten
yolks. Fold in stiffly beaten whites ; or yolks and whites
may be beaten together and added with milk. Cook on
moderately hot griddle. Corn meal griddle cakes should
cook rather slowly, to insure best results. The batter is
quite thin. Makes about one hundred cakes.
3O MORE RECIPES FOR FIFTY
Corn and Potato Griddle Cakes
2 quarts corn meal 3 quarts sour milk
1 quart mashed potato ^ quart sweet milk
2 tablespoons soda 8 egg yolks
2 tablespoons salt 8 egg whites
Sift dry ingredients. Beat yolks, add mashed or riced
potato, beating until smooth and thoroughly mixed. Add
milk, and combine with dry ingredients. If left-over
mashed potato is used, it will probably be necessary to
omit part of sweet milk. Fold in stiffly beaten whites.
Cook on moderately hot griddle.
Barley Griddle Cakes
3 quarts sour milk 2 tbspns. baking powder
2 tablespoons salt 4 quarts barley flour
2 tablespoons soda 6 well-beaten yolks
^ to f cup shortening 6 stiffly beaten whites
Sift dry ingredients. Add milk, melted shortening, and
yolks. Fold in whites, and cook on hot griddle. Makes
a hundred good-sized cakes. Less flour may be used if
preferred.
Rice Griddle Cakes
2.\ quarts boiled rice I \ tablespoons salt
2 J quarts barley flour 2,\ quarts milk
\ cup baking powder 8 eggs, beaten separately
Stir salt and milk into hot rice. Cool ; add yolks, and
flour which has been sifted with baking powder. Fold
in stiffly beaten whites, and cook on hot griddle.
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 3!
Green Corn Griddle Cakes
3 quarts green corn pulp I quart sweet milk
scraped from cobs -J to f cup shortening
IO eggs, beaten separately ij quarts barley flour
2 tablespoons salt J cup baking powder
Mix and cook as Barley Griddle Cakes.
Barley Waffles
4 quarts barley flour 3 quarts milk
2 tablespoons salt 16 eggs, beaten separately
J cup baking powder i| cups shortening
Sift dry ingredients together ; add milk and well-beaten
yolks, then melted fat. Fold in stiffly beaten whites. Heat
one side of waffle iron ; turn, and heat other side. Grease
both sides well. Put tablespoonful of mixture in each
compartment, near center of iron. Cover, and turn almost
at once. Cook until brown on both sides.
Corn Waffles
2 quarts corn meal | cup baking powder
2 quarts barley flour 3 quarts milk
2 tablespoons salt 16 eggs, beaten separately
cup shortening
Make and cook as Barley Waffles.
Rice Waffles
2 quarts cooked rice 3 quarts milk
3 quarts barley flour 1 6 well-beaten yolks
cup baking powder 16 stiffly beaten whites
2 tablespoons salt i| cups shortening
Mix and cook as Barley Waffles. Other cereals may be
used in place of rice.
32 MORE RECIPES FOR FIFTY
Buckwheat Waffles
4 quarts buckwheat flour I teaspoon soda
2 tablespoons salt 4 quarts milk
\ cup baking powder \ cup shortening
i cup molasses 16 eggs, beaten separately
Mix and cook as Barley Waffles.
Virginia Waffles
1 \ quarts boiling water \ cup baking powder
2 cups white corn meal 3 tablespoons salt
1 \ quarts milk 8 egg yolks
2 quarts barley flour 8 egg whites
| cup sugar cup shortening
Cook meal in water twenty minutes. Cool ; add sugar,
well-beaten yolks, milk, and melted fat. Sift dry ingredi-
ents, combine mixtures, and fold in stiff whites. Cook as
Barley Waffles.
Rye Biscuit I
3 quarts rye flour \ cup baking powder
2 tablespoons salt 4^ cups milk, or milk
| cup shortening and water
Sift dry ingredients together ; cut and rub in shorten-
ing. Mix lightly with milk to as soft a dough as can be
handled. Do not knead or work in more flour, but pat
dough with floured hands until it can be rolled without
sticking. Roll to three-fourths inch thickness, cut in small
rounds ; place in greased pans to barely touch each other.
Bake in hot oven fifteen minutes, or until done. It is well
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 33
to begin baking on lower grate, then finish on upper, so
as to brown top of biscuit without overbaking bottom.
If floury on top, brush with milk before baking.
Rye Biscuit II
Make as Rye Biscuit I, using half wheat and half rye
flour.
Barley Biscuit I
2 quarts barley flour 2 tablespoons salt
i quart pastry flour f cup shortening
J cup baking powder 4f cups milk or water
Mix, roll, and bake as Rye Biscuit. The dough should
be as soft as can be handled.
Barley Biscuit II
1 1 quarts barley flour J cup baking powder
1 1 quarts corn meal f cup shortening
1 tablespoon soda I J quarts sour milk
2 tablespoons salt I cup or more water
Sift dry ingredients together ; rub in shortening. Add
sour milk and water to make a dough as soft as can be
handled. Roll, cut, and bake as Rye Biscuit.
Oaten Biscuit
Make like Barley Biscuit I or II, substituting oat flour,
or rolled oats which have been ground and sifted.
34 MORE RECIPES FOR FIFTY
War Biscuit
I quart rice flour or 2 tablespoons salt
f quart potato flour \ cup baking powder
I quart barley flour i cup shortening
1 quart pastry flour Milk to moisten
Mix, roll, cut, and bake as Rye Biscuit. Make as soft
as can be handled.
Rye Meal Biscuit
2 quarts rye meal \ cup baking powder
1 quart pastry flour 6 tablespoons sugar
4 cup shortening Milk or water to make a
2 tablespoons salt soft dough
Make and bake as Rye Biscuit.
Corn Biscuit
i \ quarts pastry flour 2 tablespoons salt
1 4 quarts white corn f cup shortening
flour or meal i J quarts or more milk
cup baking powder or water
Make and bake "as Rye Biscuit, keeping dough* as soft
as can possibly be handled.
Quick Corn Rolls
Make like Corn Biscuit. Roll out to one-half inch thick-
ness ; brush with melted fat or oil. Fold like Parker House
Rolls. Place one inch apart, to allow for rising and
spreading. If tops are floury, brush with melted fat or
milk. Bake in quick oven twenty minutes, or until done.
Makes about six dozen medium-sized rolls.
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 35
Maple Biscuit
Use any biscuit recipe. Make as soft as can be handled,
roll to one-half inch in thickness, and cut in rounds. Brush
half of them with softened butter substitute ; spread with
brown or grated maple sugar ; put together in pairs. Place
in oiled pans, barely touching each other, and bake in hot
oven.
Maple Rosettes
2j quarts pastry flour 4 cup baking powder
4 quart white corn meal 4j or more cups milk, or
1 J cups shortening milk and water
2 tablespoons salt I quart shaved maple sugar
I cup oleomargarine
A larger proportion of white corn meal may be used,
or pastry flour alone, when not necessary to save wheat.
Mix and sift dry ingredients together. Cut and rub in
shortening. Add milk to make as soft as possible. Be
careful not to knead in flour in rolling. Roll out to one-
half inch in thickness. Cream oleo and sugar together
until soft enough to spread. Spread thick layer on dough ;
roll like jelly roll. Cut in three-fourths inch slices ; place
flat side down, and barely touching each other, in oiled
pans. Bake twenty minutes or more in hot oven. Brown
sugar, with a tablespoon maple flavor, may be substituted
for maple sugar.
Orange Rolls
Prepare dough as for Cinnamon Rolls or Maple Ro-
settes. Spread with softened butter or margarine, and
cover with granulated sugar which has been moistened
with orange juice and mixed with grated rind. Be careful
not to use too much orange juice. Bake in hot oven.
Lemon juice may be used in same way.
36 MORE RECIPES FOR FIFTY
Spoon Corn Bread
4 quarts water i cup fat or oil
2 quarts milk 4 tablespoons salt
2 quarts white corn meal 12 eggs
Put water and corn meal in double boiler, bring to scald-
ing point, and cook fifteen minutes longer; add milk.
When lukewarm, add well-beaten eggs and other ingredi-
ents. Bake in well-oiled baking dishes one hour, or until
a knife comes out clean. Serve from dish with spoon.
Corn Dodgers
3 quarts corn meal 4 tablespoons oil or fat
2 tablespoons salt 2\ quarts boiling water
Add salt and fat to corn meal, then the boiling water.
Beat well ; cool. Form into flat cakes about two and one-
half inches in diameter and one-half inch thick. Bake
thirty to sixty minutes in very hot oven. They should be
crisp, and are eaten with butter or gravy with the meat
or vegetable course. If preferred soft inside, make them
from three-fourths to an inch in thickness. They are
better when cooked very slowly on a griddle on top of the
stove, but with gas it is difficult to do it satisfactorily.
Corn Meal Puffs
i J quarts corn meal i \ quarts milk
I J quarts pastry flour \ cup shortening
5 tbspns. baking powder ij tablespoons salt
1 1 quarts boiling water 10 eggs
Pour boiling water over corn meal; add shortening;
beat well, cool. Sift dry ingredients together. Beat yolks
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 37
thoroughly, add milk, and combine mixtures. Fold in
stiffly beaten whites, fill pans half full, and bake in hot
oven from forty-five to sixty minutes for large muffins.
Four and one-half to five cups barley flour may be substi-
tuted for pastry.
Hoe Cake
2 J quarts boiling water I tablespoon salt
1 4 quarts corn meal J cup shortening
Mix thoroughly ; spread in well-greased pans to depth
of one-half inch. Bake in hot oven from forty-five to sixty
minutes. Break in pieces and serve hot.
Corn Meal Gems
3 quarts yellow corn meal 2 tablespoons salt
if cups pastry flour f cup shortening
cup baking powder 2 quarts milk
J cup sugar 2 J cups water
Mix and sift dry ingredients; add milk, water, and
melted shortening. Beat well. Bake in moderately hot
oven forty-five to sixty minutes for large muffins. Hav-
ing no eggs and so little wheat flour, these muffins are
close in texture.
Molasses Corn Bread
1 1 quarts corn meal \ cup shortening
1 \ quarts buckwheat 2 cups molasses
2 tablespoons salt I J quarts sour milk
if tablespoons soda i cup water
3 tablespoons baking powder
Mix and sift dry ingredients ; add milk, water, molasses,
and shortening. Beat well. Bake in shallow pans in mod-
erate oven thirty minutes, or until done.
38 MORE RECIPES FOR FIFTY
Green Corn Puffs
i J quarts fresh or canned i quart barley flour
sweet corn i^ cups corn meal
12 to 14 eggs 6 tbspns. baking powder
3J cups milk 2 tablespoons salt
If fresh corn is used, remove husks and silk, and shave
off kernels halfway to cob ; then scrape clean with knife.
Sift dry ingredients together. Beat eggs thoroughly, add
milk and corn, and combine with first mixture. Barley
flour may be used in place of corn meal if preferred. Bake
an hour or so in moderate oven, increasing heat during
last half of time. Serve with meat course at dinner, or
for breakfast.
Potato Corn Muffins
i quarts corn meal 6 eggs
| cup sugar ij quarts riced potato
2 tablespoons salt i| quarts milk
| cup baking powder f cup shortening
Put hot boiled potato through ricer ; pack lightly in cup
to measure. Sift dry ingredients together. Beat egg yolks,
add potato and milk ; combine mixtures, add melted short-
ening. Beat well, and fold in stiffly beaten whites. Bake
in hot oven forty-five minutes, or till done. One cup
pastry flour may be added.
Raisin Corn Muffins
i-J quarts corn meal i cup corn syrup
1 1 quarts pastry flour f cup shortening
2 quarts boiling water 2 tablespoons salt
8 tbspns. baking powder 6 eggs
3 cups raisins
' \
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 39
Wash and dry the seeded raisins, and mix with a little
of the measured flour. Scald meal with hot water ; add
salt, corn syrup, and shortening ; cool, and add well-beaten
yolks. Sift flour and baking powder together; combine
mixtures, beat well, and add raisins. Fold in stiffly beaten
whites. Bake forty-five minutes or more in rather hot
oven. Five and one-fourth cups barley flour may be used
in place of pastry flour.
Fairy Corn Bread
2| quarts corn meal 7 tbspns. baking powder
3 1 quarts milk 4 tablespoons brown sugar
i \ tablespoons salt 20 well-beaten egg yolks
\ cup shortening 20 stiffly beaten egg whites
Pour scalding hot milk over corn meal ; add shortening,
salt, and sugar ; cool. Add well-beaten yolks and baking
powder, and beat thoroughly, in order to mix in baking
powder evenly. A little cold milk may be kept out to
mix with baking powder. Fold in whites, and pour into
shallow, well-oiled pans to depth of half an inch or more.
Bake in hot oven twenty to thirty minutes. This corn
bread is very light and delicate in texture.
Golden Corn Bread
I \ quarts yellow meal j cup baking powder
4| cups rice flour , i-| quarts milk
f cup sugar, or less I cup water
-J cup shortening 2 tablespoons salt
Mix and sift dry ingredients together; add liquid and
melted shortening. Beat well. Bake in shallow pans or
in muffin pans. Six cups pastry flour may be used in place
of rice flour.
4<D MORE RECIPES FOR FIFTY
Berkshire Muffins
i quart white corn meal I quart hot milk
f quart rice flour i^ cups water
I quart cooked rice \ cup shortening
\ cup baking powder i| tablespoons salt
| cup sugar 7 eggs, beaten separately
Turn scalded milk on meal ; cool. Beat egg yolks well,
add rice, and combine with first mixture ; then add melted
shortening, and flour which has been sifted with dry in-
gredients. Fold in stiffly beaten whites. Bake in well-
oiled muffin pans thirty to forty-five minutes. Three and
one-half cups barley flour may be used instead of pastry
flour ; or two cups potato flour or cornstarch.
White Corn Muffins
1 \ quarts white corn meal f cup shortening
i-| quarts pastry or 2 tablespoons salt
4^ cups rice flour if quarts milk
j cup baking powder f cup sugar
Sift dry ingredients together; add milk and melted
shortening. Beat well. Bake in well-oiled muffin pans,
in hot oven, from thirty to forty-five minutes. Makes
fifty or sixty large muffins.
Rye Muffins I
2 quarts rye flour I cup corn syrup
1 quart pastry flour i| quarts milk
2 tablespoons salt \ cup shortening
10 tablespoons baking powder
Mix and sift dry ingredients together; add milk, syrup,
and melted shortening. Beat well. Bake thirty to forty-
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 4!
five minutes in moderate oven. If sugar is used in place
of syrup, add one cup milk or water.
Rye Muffins II
2 quarts rye flour I teaspoon soda
1 quart pastry flour I cup molasses
J cup baking powder i| quarts milk
2 tablespoons salt 5 well-beaten eggs
-J cup shortening
Sift dry ingredients together. Beat eggs; add molasses
and milk; combine mixtures, add shortening. Beat well.
Bake in moderate oven thirty to forty-five minutes.
Date Rye Muffins
I quart rye flour ^ cup sugar
I quart rye meal i| quarts milk
1 quart pastry flour I cup water
2 tablespoons salt f cup shortening
10 tbspns. baking powder 2 packages dates
Wash dates; stone, and cut in small pieces; mix with
a little flour. Sift together remaining flour and other dry
ingredients ; add milk, water, melted shortening, and dates.
Bake thirty to forty-five minutes.
Raisin Rye Muffins
2j quarts rye meal i| quarts sour milk
j quart pastry flour i tablespoon soda
2 tablespoons salt I cup sugar or less
4 tbspns. baking powder 6 eggs
J cup shortening 3 cups raisins
If any bran sifts out of rye meal, return it before meas-
uring. Mix and sift dry ingredients together. Add milk
42 MORE RECIPES FOR FIFTY
to egg yolks ; combine mixtures, add shortening, and beat
well. Wash raisins, dry thoroughly, and mix with flour
saved out for that purpose ; stir into dough, and fold in
stiffly beaten whites. Bake as other Rye Muffins.
Quaker Muffins
1 quart barley flour J cup shortening
2 quarts rolled oats \ cup brown sugar
1 4 quarts sour milk 2 tablespoons salt
8 well-beaten egg yolks 2 tbspns. baking powder
8 stiffly beaten whites I tablespoon soda
Pour milk over oats, and let stand thirty minutes or
more. Add egg yolks and melted shortening. Mix and
sift dry ingredients; combine mixtures. Fold in stiffly
beaten whites. Bake in moderate oven thirty to forty-five
minutes. Bread or rye flour may be substituted for barley.
Potato Muffins
2 quarts riced potato 8 eggs
2 quarts pastry flour or f quart water
part corn flour 10 tbspns. baking powder
\ to i cup shortening 2 tablespoons salt
\ cup sugar
Boil potatoes and put through ricer; pack lightly in
quart cup. Left-over mashed potato can be used by omit-
ting one-half cup water. Mix potato, water, and well-
beaten yolks. Sift dry ingredients together; combine
mixtures, shortening, and fold in stiffly beaten whites.
Bake forty-five minutes, or until done. They should be
quite crusty.
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 43
Buckwheat Muffins I
ij quarts pastry flour J to I cup shortening
i J quarts buckwheat flour 2 tablespoons salt
f cup corn syrup TO tbspns. baking powder
ij quarts milk
Mix and bake as Rye Muffins. One and one-fourth
quarts barley flour may be used in place of pastry.
Buckwheat Muffins II
2 quarts buckwheat flour I \ quarts milk
1 quart barley flour \ cup shortening
2 tablespoons salt \\ cups molasses
\ cup baking powder i J teaspoons soda
Mix and bake as Rye Muffins.
Oat Cakes
3 quarts rolled oats or i \ quarts sour milk
oat flour cup shortening
| cup baking powder I J cups corn syrup
2 tablespoons salt I \ cups water or sweet
i tablespoon soda milk
If rolled oats are used, put through fine meat chopper.
Return the bran to sifted flour before measuring; use
three quarts of the prepared flour. Molasses may replace
corn syrup by adding one and one-half teaspoons extra
soda. Sift dry ingredients; add milk, syrup, and melted
shortening. Bake in muffin pans in rather hot oven.
44 MORE RECIPES FOR FIFTY
Oat and Rice Muffins
I J quarts rolled oats 6 eggs, beaten separately
1 \ quarts rice flour -J cup shortening
2 tablespoons salt f cup water
-J cup baking powder f cup corn syrup
ij quarts sweet milk
Put rolled oats through meat chopper before measuring.
Sift dry ingredients together; add water, syrup, milk,
melted fat, and egg yolks. Fold in stiffly beaten whites,
and bake in moderate oven.
Crumb Muffins
i \ quarts dried and sifted f quart boiling water
crumbs f quart milk
\ cup shortening 12 eggs, well beaten
\ cup brown sugar I J quarts barley flour
i tablespoon salt \ cup baking powder
Mix crumbs, shortening, salt, sugar, and boiling water ;
when cool add well-beaten eggs, milk, and flour which
has been sifted with baking powder. Beat well. Bake as
other muffins, but longer. Makes sixty medium or fifty
large muffins.
Marlboro Muffins
i quart bran i \ cups molasses
i quart barley flour i \ quarts sour milk
f quart fine corn meal 2 tablespoons salt
or corn flour if tablespoons soda
Sift flour, soda, and salt together; add bran and corn
meal, then molasses and milk. Beat hard. Bake in moder-
ate oven from thirty to forty-five minutes. Makes fifty
large muffins.
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC". 45
Plain Bran Muffins
i quart bran 9 tbspns. baking powder
I quart buckwheat flour I cup sugar or corn syrup
1 quart barley flour i to I cup shortening
2 tablespoons salt ij quarts milk or water
If sugar is used, add from three- fourths to one cup
extra liquid. Sift dry ingredients together; add milk,
syrup, and melted shortening. Bake as other muffins.
Date Bran Muffins
1 1 quarts bran I J quarts sour milk
1 J quarts barley flour I cup water
2 tablespoons salt J cup shortening
1 tablespoon soda f cup brown sugar
2 tbspns. baking powder 3 cups dates
If wanted sweeter, use corn syrup in place of water.
Sift together dry ingredients; add bran without sifting.
Add milk, water, shortening, and dates which have been
stoned and cut in pieces before measuring. Bake as other
muffins.
Barley Muffins
3 quarts barley flour \ cup shortening
f cup baking powder j cup corn syrup
2 tablespoons salt i quarts milk
Three- fourths cup molasses and three- fourths teaspoon
soda may be used in place of corn syrup. Mix and bake
as other muffins.
46 MORE RECIPES FOR FIFTY
Cheese Oysters
i J quarts corn meal i J quarts barley flour
J quart cold water 3 tablespoons salt
4 quarts boiling water 2 quarts grated cheese
8 eggs or more 4 teaspoons baking powder
Use more flour if needed; the amount depends upon
thickness of mush and number of eggs. The oysters
should be about the consistency of Corn Oysters. Mix meal
and cold water, add boiling water, and cook in double
boiler one or more hours. Left-over mush may be used.
Add cheese ; cool. Add beaten eggs, and flour which has
been sifted with salt and baking powder. Drop by spoon-
fuls on hot griddle which has been brushed generously
with bacon fat or other drippings. Brown both sides.
Serve in place of bread.
Scotch Wafers
i quart fine oatmeal 2 tablespoons salt
1 quart rolled oats 3 tbspns. baking powder
2 quarts barley flour 2 cups hot water
i cup sugar i cup oil
Mix first six ingredients. Add shortening to water, and
add to first mixture. Pat, and roll as thin as possible.
Cut with sharp knife in oblongs, about two by three inches.
Bake in slow oven till crisp all through and slightly
browned. Serve with jam or marmalade.
Oat Crackers
if quarts rolled oats 5 tablespoons oil
J cup water or milk f teaspoon soda
f cup molasses i tablespoon salt
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 47
Put rolled oats through meat chopper. Add salt and
soda to molasses and milk; combine mixtures. Add oil;
beat well, or knead with hands. Roll out to a very thin
sheet; cut in two-inch squares. Bake about twenty min-
utes in slow oven. They should be crisp all through, but
not very brown. This makes about one hundred. Serve
with jam or Neufchatel cheese, or with both.
Cinnamon or Maple Toast
Cream together one cup margarine and one cup brown
sugar, which has been mixed with five teaspoons cinna-
mon; this is sufficient for fifty or sixty large half-slices.
Trim off any burned or very dark crusts, and toast lightly
on both sides. Spread with above mixture, and put back
in hot oven long enough to partly melt sugar. Serve very
hot. Or use finely shaved maple sugar and omit cinnamon.
Prune Toast
2 pounds prunes f cup cornstarch
4 quarts water -J cup orange rind
i to 2 cups sugar 50 half-slices of
J teaspoon salt French toast
Wash prunes, add cold water; soak twenty-four or
more hours. Add salt, and orange rind cut in thin shav-
ings. Cook in double boiler or fireless cooker two or three
hours. Do not stir, but cook until prune meat springs
back from stone when pressed with finger. Drain off
liquid ; there should be three quarts. Add water to make
up required amount, bring to boil ; thicken with cornstarch
which has been mixed with sugar. Boil two or three
48 MORE RECIPES FOR FIFTY
minutes; add carefully stoned prunes. Serve hot on
French toast made with rye, barley, Graham, or white
bread. This allows about two large prunes to each serving.
Biscuit Toast
Roll Rye Meal Biscuit dough to one-half inch in thick-
ness. Cut in rounds or squares ; bake in hot oven. Split
in halves, toast slightly and quickly in broiling oven,
and cover with White Sauce II. Or add sauce without
toasting.
Brown Bread Toast
Toast any kind of steamed brown bread, or crisp in
oven, but be very careful not to burn it. Dip in cold salted
water, arrange on buttered platters, put in oven two or
three minutes to reheat, and cover with Cheese Sauce.
Garnish with crisp bacon when possible.
Barley Doughnuts
5 well-beaten eggs I J quarts barley flour
2 cups sugar I J quarts pastry flour
if cups sour milk 2j teaspoons soda
J cup shortening I tbspn. baking powder
2 teaspoons salt i teaspoon cinnamon
Add sugar, milk, and shortening to eggs. Mix and sift
flour with remaining ingredients, and add to first mixture ;
chill. Toss on floured board ; pat and roll into sheet one-
half inch in thickness, but be careful not to work more
flour into dough. Shape with doughnut cutter, dipped in
flour each time of using. Fry in deep fat, drain on paper.
Roll in sugar.
GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 49
Corn Meal Doughnuts
2j cups milk 2 J cups sugar
3f cups very fine white 6 eggs, well beaten
corn meal or flour i tablespoon cinnamon
4| cups pastry flour -J cup baking powder
f cup shortening I tablespoon salt
Heat milk and meal together in double boiler about
thirty minutes; add shortening and sugar. Sift together
remaining dry ingredients. When first mixture is cool,
add eggs and dry ingredients. Roll, cut, and fry as
Barley Doughnuts.
CAKES AND COOKIES
Plain War Cake I
I J cups margarine or oil I teaspoon salt
2| cups sugar 3 tbspns. baking powder
I J cups corn syrup 10 eggs, beaten separately
1 1 cups milk I tablespoon vanilla or
6| cups barley flour 2 tbspns. mace or nutmeg
Cream shortening and sugar together; add corn syrup
and yolks. Mix and sift dry ingredients, and add alter-
nately with milk to first mixture. Add flavoring and beat
hard ; fold in stiff whites. Bake in shallow pans in mod-
erate oven.
Plain War Cake II
Make and bake as Plain War Cake I. Instead of using
all barley flour, use one quart barley flour and one and
three- fourths cups cornstarch or potato flour.
Plain War Cake III
Make and bake as Plain War Cake I. Instead of using
all barley flour, use one quart barley flour and two and
two-thirds cups rice flour.
Marble Cake
Use any Plain War Cake recipe. Divide mixture into
two parts. To one part add five teaspoons maple flavor-
ing, or one-third cup dark molasses and two teaspoons
mixed spice, or three ounces melted chocolate. Put in
shallow cake pans in alternate and irregular layers of light
and dark batter. If chocolate is used, add one-half table-
spoon vanilla to light part.
50
CAKES AND COOKIES 51
Maple Syrup Cake
I J cups oil 2 cups potato flour
ij cups sugar 4f cups barley flour
14 egg yolks or 3 tbspns. baking powder
7 whole eggs if teaspoons soda
3^ cups maple syrup if teaspoons ginger
i J cups hot water I teaspoon salt
Sift dry ingredients together. Cream sugar and oil, add
well-beaten eggs and maple syrup, beating hard. Add dry
ingredients alternately with hot water. Bake in shallow
pans.
White War Cake I
1 cup margarine J cup baking powder
2 cups sugar I cup milk
i cup white corn syrup 3 cups pastry flour
1 6 egg whites ij cups potato flour or
5 tspns. orange extract 2j cups rice flour or
or any desired flavor if cups cornstarch
Cream margarine and sugar together; add corn syrup
and beat well. Sift dry ingredients together; add alter-
nately with milk to first mixture. Add extract, and beat
very thoroughly. Fold in stiffly beaten whites. Bake in
shallow pans in moderate oven.
White War Cake II
1 cup oil or margarine | cup baking powder
2 cups sugar 3 cups white corn flour
1 6 egg whites 2 cups rice flour
i cup milk 2 teaspoons vanilla or
i cup white corn syrup any preferred flavor
Make and bake as White War Cake I.
52 MORE RECIPES FOR FIFTY
Layer Cake
Use any recipe for Plain or White War Cake. Bake in
layers, or bake in sheets and split in two. Put any desired
filling between, and war frosting or powdered sugar on top.
Cream Cake
Use any Plain or White War Cake recipe. Bake in
layers, and put whipped cream or Cream Filling between
layers. Spread top with war frosting, or sprinkle with
powdered sugar.
Jelly Cake
Make and bake as Cream Cake, using jelly for filling.
Nut Cake
Add three or four cups coarsely cut nut meats to
White War Cake I. Bake in shallow pans or in muffin
pans.
Banana Cake
Bake any plain or sponge cake in shallow pans. Split
open; put Banana Filling between layers and on top.
Finish with whipped cream when practicable.
Columbia Cake
5 cups barley flour i teaspoon salt
1 J cups white corn meal 2,\ cups raisins
2 cups sugar 2 cups milk
i cup corn syrup I J cups oil
i \ teaspoons nutmeg i tablespoon vanilla
^ cup baking powder \ tbspn. lemon extract
Put raisins through meat chopper, and mix with corn
meal. Sift remaining dry ingredients together. Heat
CAKES AND COOKIES 53
milk, syrup, and oil to boiling point ; add vanilla and lemon,
and stir into dry ingredients, but do not beat too much.
There should be tiny lumps throughout the mixture. Add
raisins, and mix well. Bake in loaves, in moderate oven,
about an hour, or until done. Keep several days before
using.
Cocoanut Cake
Use any recipe for Plain or White War Cake. Bake
in layers; put Cocoanut Filling between layers, and
Cocoanut Frosting on top.
Spanish Corn Cake
I cup margarine or oil 2j tablespoons mace
3 cups sugar I tablespoon salt
6 eggs ll quarts rice flour
3 cups corn syrup if quarts corn flour or
3 cups milk bolted corn meal
10 tablespoons baking powder
Creamtogether margarine and half the sugar. Beat eggs
very light, add remaining sugar and syrup, and beat the
two mixtures together, then add milk. Sift dry ingredi-
ents together ; combine with first mixture. Cinnamon may
be used in place of mace. Bake in shallow, well-oiled pans
forty-five minutes, or until done.
Sunshine Cake
3f cups white sugar I J teaspoons cream tartar
cup boiling water 18 egg yolks
15 egg whites I tablespoon vanilla
i teaspoon salt 2 cups potato flour
Boil sugar and water together to about 217 F., or until
it threads. Beat whites until foamy, add cream tartar, and
54 MORE RECIPES FOR FIFTY
beat until stiff and dry. Beat in syrup gradually, and con-
tinue beating until mixture is cool. Fold in vanilla and
well-beaten yolks, then fold in flour as quickly as possible.
Bake in shallow pans from thirty to forty-five minutes,
or in tube pans from fifty to sixty minutes.
Royal Sponge Cake
1 cup sugar 2 teaspoons salt
2 cups boiling water 3 tbspns. baking powder
-| cup cold water 3 cups white corn syrup
3 cups barley flour 12 eggs
I cup potato flour 4 teaspoons flavoring
Boil syrup, sugar, and water until it threads ; add to stiff
whites, beating until mixture is cold. Sift dry ingredients
together three times. Beat yolks until thick and lemon
colored ; add alternately with flour to first mixture, fold-
ing in as quickly as possible. Mix cold water and any
desired flavoring, and add to mixture. Bake at about
365 F. until half done, then raise to 400.
Barley Sponge Cake
I quart barley flour J cup lemon juice
3 cups sugar J teaspoon salt
1 6 egg yolks 16 egg whites
Beat yolks till thick and lemon colored. Beat sugar into
yolks, and add lemon juice. Fold in alternately whites
which have been beaten until stiff and dry, and flour which
has been sifted with salt. Bake in shallow pans, tube pans,
or muffin pans. Bake at 366 F. until half done, then raise
heat to 400. The extra lemon is to counteract barley
flavor. Add an extra cup of sugar when conservation of
sugar is unnecessary.
CAKES AND COOKIES 55
Golden Puff
I J cups rice flour 2j teaspoons salt
i \ cups potato flour J cup lemon juice or
2j cups sugar 2j teaspoons extract
I S e g s 2 4 teaspoons cream tartar
Beat yolks until thick and lemon colored; add sugar
gradually, beating all the time ; add lemon. Beat whites
until foamy, add cream of tartar, and beat until stiff and
dry. Sift flour and salt together, and fold into yolks
alternately with whites. Bake as any sponge cake.
Corn Sponge Cake
3 cups corn flour -J cup lemon juice or
3 to 4 cups sugar ' i tablespoon extract
1 6 eggs | teaspoon salt
Make and bake as Golden Puff. The acid is to counter-
act the corn flavor.
Sour Cream Cake
2 cups thick, sour cream 4 teaspoons soda
1 cup sour milk 2 teaspoons salt
2 cups sugar i teaspoon nutmeg or
i cup corn syrup mace or cinnamon
8 eggs, well beaten if quarts barley flour
Beat eggs, add sugar, and beat well ; add cream, milk,
and syrup. Sift dry ingredients together, and combine
mixtures. Bake about an hour in loaves in moderate oven.
Serve hot with butter.
56 MORE RECIPES FOR FIFTY
Chocolate Gingerbread
3 J cups mild molasses 3 J teaspoons ginger
7 ounces chocolate 3 teaspoons cinnamon
if cups hot water if teaspoons salt
3 \ teaspoons soda 3 \ cups barley flour
cup oil or butter 2^ cups rice flour
Mix molasses and hot water ; add half of oil, then flour
which has been sifted with dry ingredients. Add melted
chocolate and remaining oil. Pour into shallow, oiled pans
to one inch or less in depth. Bake in moderate oven.
Serve plain, with vanilla icing, or with whipped cream.
Scotch Gingerbread
i quart bar ley or rye flour 2 teaspoons salt
1 quart pastry flour 2 cups raisins
2 cups sugar i cup preserved ginger
2 teaspoons soda i cup blanched almonds
4 tspns. baking powder 2 cups molasses
2 tspns. mace or nutmeg i J to 2 cups oil or fat
i tablespoon cinnamon 8 well-beaten eggs
Sift together the dry ingredients. Slice ginger and chop
almonds very fine, and add these with raisins to first
mixture. Heat fat and molasses to boiling point, and stir
into dry mixture. Add eggs and beat well. Bake in loaf
or sheet in moderate oven.
Indian Gingerbread
i cup oil or fat i quart corn flour or meal
i quart dark molasses 2 teaspoons salt
i pint boiling water 2 tablespoons ginger
i quart barley flour or 2 teaspoons cinnamon
i % quarts pastry flour 4^ teaspoons soda
CAKES AND COOKIES 57
Sift dry ingredients together ; mix molasses, water, and
oil, and combine with first mixture. Beat well, and bake
in shallow cake pans or muffin pans.
Pork Cake
1 1 pounds salt pork 2 tbspns. baking powder
1 quart hot water 4 tablespoons cinnamon
2 cups molasses I tablespoon nutmeg
3 to 4 cups brown sugar I tablespoon cloves
3 \ cups corn flour 2 teaspoons soda
2 quarts rye flour i quart raisins
Chop pork very fine ; add water, molasses, sugar. Sift
dry ingredients together, and add to first mixture. Add
raisins which have been mixed with a little of the flour ;
mix well, and put into long, narrow cake pans which have
been oiled and floured. Bake in slow oven an hour, or
until done. This cake is better after standing a few days.
Date Cake
i cups oil or fat I tablespoon cinnamon
3 to 4 cups brown sugar 2 teaspoons nutmeg
i cup corn syrup 4 tbspns. baking powder
\\ cups milk 2 quarts barley flour
10 eggs, well beaten 2 pounds dates
Sift flour and dry ingredients, except sugar. Wash,
dry, and stone dates, and cut in pieces. Roll sugar if it is
lumpy. Put all ingredients together in mixing pan, and
beat three minutes, using spoon with slits, or use cake
mixer. Bake in shallow cake pans, in moderate oven,
forty to fifty minutes; or in muffin pans thirty to forty
minutes.
58 MORE RECIPES FOR FIFTY
Molasses Cakes
1 cup oil or fat 2 tbspns. baking powder
2 cups sugar 4 tablespoons ginger
. J quart molasses ij tablespoons allspice
2 quarts rye flour I teaspoon salt
i tablespoon soda 3 cups water or milk
Cream sugar and oil together, add molasses ; beat well.
Sift dry ingredients together, and add half to the first
mixture. Add milk and remaining flour alternately. Mix
well and pour into greased individual cake pans, and bake
in moderate oven thirty to forty-five minutes. Or pour
into shallow cake pans to depth of one inch or less.
Chocolate Cake
i J to 2 cups margarine 2 quarts pastry flour or
1 quart sugar 7| cups barley flour
8 eggs, well beaten 4 teaspoons soda
2 cups thick sour milk 8 ounces chocolate
1 cup corn syrup I cup boiling water
Cream sugar and margarine; add syrup, well-beaten
eggs, milk, and chocolate which has been melted and mixed
with boiling water ; then add flour which has been sifted
with soda. Bake in shallow pans, in moderate oven, forty-
five minutes, or until done.
Raisin Cake
i^ quarts raisins 2.\ cups raisin water
3i to 4j cups sugar 5 eggs
2 quarts barley flour 5 teaspoons soda
i \ cups margarine 5 teaspoons nutmeg
i teaspoon salt 5 teaspoons cinnamon
Cover raisins with one and one- fourth quarts boiling
water ; simmer twenty minutes, drain, and reserve raisin
CAKES AND COOKIES 59
water. Cream sugar and margarine; add beaten eggs,
raisin water, and dry ingredients which have been sifted
together. Mix raisins with one and one-third cups extra
flour, and add to first mixture. Bake in shallow pans in
moderate oven.
Coffee Spice Cake
2 cups shortening 5 J tablespoons soda
2j cups molasses I teaspoon salt
2.\ cups coffee I tablespoon cinnamon
5 well-beaten eggs 2 teaspoons cloves
2| quarts barley flour 2 teaspoons allspice
2 J cups sugar 2j cups raisins
Cream sugar and shortening together; add eggs and
molasses. Sift flour with spices, salt, and soda. Add to
first mixture, alternating with coffee, then add raisins.
Bake in loaves or sheets.
Apple Sauce Cake
5 cups apple sauce if tablespoons soda
i J cups fat I J tablespoons cinnamon
3^ cups sugar 2 quarts barley flour
i teaspoon salt -J cup corn syrup
2j teaspoons nutmeg 3 cups raisins
Mix raisins with one-half cup extra flour. Mix and sift
dry ingredients together. If sauce is unsweetened, add
half a cup more sugar. Cream sugar and fat together;
add syrup, apple sauce, and flour, then floured raisins. If
sauce is very moist, another cup flour may be needed.
Bake in shallow pans, in moderate oven, forty-five min-
utes, or until done.
6O MORE RECIPES FOR FIFTY
War Fruit Cake I
I quart brown sugar 2 teaspoons salt
I J quarts water 4 teaspoons nutmeg
3 or 4 cups seedless 4 teaspoons cinnamon
raisins I quart corn flour
| pound citron I quart rye flour
i J cups oil or drippings 7 tbspns. baking powder
Cut citron in small, thin slices. Wash and dry raisins.
Boil sugar, fruit, water, salt, shortening, and spices to-
gether five minutes ; cool. Add flour which has been sifted
with baking powder. Beat well. Bake in loaves, in mod-
erate oven, forty-five to sixty minutes.
War Fruit Cake II
Make like War Fruit Cake I, substituting two quarts
barley flour for corn and rye flour.
Priscilla War Cake
I quart brown sugar 4 teaspoons cinnamon
i quart water I tablespoon salt
I quart raisins J cup baking powder
I J cups oil or mild drip- J quart pastry flour
pings i J quarts rye flour
4 teaspoons nutmeg 2 to 4 cups nuts
Cook together for five minutes the first seven ingredi-
ents ; cool. Sift dry ingredients together, and add to first
mixture with coarsely chopped nuts. Bake slowly in loaves
forty to sixty minutes.
CAKES AND COOKIES 6 1
FILLINGS AND FROSTINGS
Cream Filling
i cups sugar 6 beaten eggs
J cup potato flour or I J quarts milk
J cup rice flour i teaspoon vanilla
^ teaspoon salt I cup white corn syrup
Mix dry ingredients; add slightly beaten eggs, then
syrup; and gradually hot milk, stirring constantly until
thickened, then occasionally. Cook about twenty minutes
in double boiler. Cool, and add flavoring.
Chocolate Cream Filling
Melt four ounces chocolate or cocoa over hot water.
Add to Cream Filling which has been made with two cups
syrup, no sugar, and only one quart milk.
Maple Frosting
2^ pounds maple sugar i J cups water
4 to 6 egg whites
Shave sugar as fine as possible ; add water, cook to soft
ball stage. Beat egg whites until stiff and dry ; add syrup
slowly, beating all the time. Set bowl containing frosting
over hot water, and cook for a few minutes, stirring hard.
Remove from hot water as soon as mixture becomes
slightly granular around edge of bowl. Beat until mixture
holds its shape but spreads smoothly. One or more cups
coarsely cut nuts may be added.
62 MORE RECIPES FOR FIFTY
Fruit and Nut Filling
| cup hot water 4 to 6 egg whites
3 cups corn syrup i-J cups cut nuts
i cups sugar 12 stewed and cut figs or
i^ cups cut raisins 24 stoned and cut dates
Boil sugar, syrup, and water to soft ball stage. Add
gradually to whites which have been beaten until stiff but
not dry. Beat until of right consistency to spread, then
add fruit and nuts.
Banana Filling
Peel from four to six bananas. Mash thoroughly, and
beat until creamy.
Peach Filling I
Rub fresh or canned peaches through strainer, and
use with or without whipped cream. Canned peaches
should be drained first.
Peach Filling II
I J quarts canned peach f cup cornstarch
juice and pulp Sugar to taste
I teaspoon salt I teaspoon lemon extract
Mix cornstarch, sugar, and salt ; add boiling peach mix-
ture and boil five minutes, stirring often. Cool and flavor.
Apricots may be used in same way.
Cocoanut Cream Filling
Add two cups shredded cocoanut to Cream Filling.
CAKES AND COOKIES 63
Cocoanut Frosting
Beat three large egg whites until stiff ; beat in two cups
powdered sugar; flavor with almond extract. Sprinkle
thick with cocoanut. Makes enough to cover three cakes
about nine or ten inches square.
COOKIES
To Bake Cookies
Use baking sheets or large meat pans. The pans may
be turned bottom side up. Brush thoroughly with oil or
melted fat, but never flour them. Allow from one to two
inches of space between cookies. Brush off loose flour.
Bake on lower grate of oven until about half done ; finish
on upper grate. If cookies do not bake evenly, remove
those that are done from pan, and put the others back
to finish baking.
Fruit Cookies
i J cups sugar i teaspoon cloves
I cup shortening I teaspoon allspice
3 eggs, well beaten I teaspoon ginger
^ cup molasses I cup corn flour
| teaspoon soda 2 cups rice or wheat flour
I teaspoon salt Barley flour to roll
I teaspoon cinnamon 2 cups seeded raisins
Wash, dry, and chop raisins. Stir shortening and sugar
together, add eggs, and beat hard ; add molasses. Sift all
ingredients except barley flour together; combine mix-
tures, and add barley flour to roll. Roll to one-fourth inch
thickness ; cut in rounds or fancy shapes. Bake in moder-
ate oven. Makes about one hundred medium-sized cookies.
64 MORE RECIPES FOR FIFTY
Peanut Cookies
f cup cooking oil \ cup corn syrup
if cups sugar I teaspoon lemon juice
4 eggs, well beaten 2f cups rice flour
3 tbspns. baking powder I quart corn flour
| cup milk 3 cups or more peanuts
Cream oil and sugar together ; add eggs, and beat hard.
Add milk, syrup, and dry ingredients sifted together. Add
coarsely chopped nuts and lemon juice. Drop by teaspoon-
fuls, one inch apart, on oiled pans. Bake in slow oven.
Makes about one hundred and fifty quite small cookies.
Oatmeal Macaroons
6 tablespoons fat 2 J quarts rolled oats
2j cups corn syrup \ cup barley flour
f cup sugar i J teaspoons salt
6 eggs, well beaten 2 tbspns. baking powder
Sift flour, baking powder, and salt together ; add rolled
oats. Mix remaining ingredients, combine mixtures ; add
four teaspoons almond extract. Beat well. Drop from
teaspoon onto oiled pans, and bake fifteen to twenty
minutes in moderate oven.
Molasses Hermits
i \ cups brown sugar I teaspoon cinnamon
1 1 cups shortening I tablespoon soda
3 tablespoons vinegar ij cups molasses
i tablespoon salt ij cups coffee
I tablespoon ginger 2 cups raisins, chopped
-J teaspoon cloves if quarts barley flour
Cream sugar and shortening together; add molasses,
vinegar, and coffee. Mix and sift dry ingredients to-
CAKES AND COOKIES 65
gather; combine mixtures. Add raisins, which may be
mixed first with a little of the flour. Beat well. Drop
from tip of spoon, one inch apart, on well-greased pans.
Bake in hot oven.
Surprise Cookies
I cup shortening 2 teaspoons cream tartar
i J cups sugar I teaspoon soda
i cup corn syrup 2 teaspoons salt
2,\ quarts barley flour 4 teaspoons vanilla
4 well-beaten eggs J cup water
Rub shortening and sugar together ; add eggs, and beat
well. Then add syrup, water, vanilla, and flour which has
been sifted with dry ingredients. Roll one-fourth inch
thick; cut in three-inch rounds and put filling between,
pressing edges together. Bake in moderate oven.
Filling
3 cups raisins I \ cups corn syrup
3 tablespoons cornstarch f cup hot water
Mix cornstarch with four tablespoons cold water ; add
syrup, hot water, and finely chopped raisins. Cook in
double boiler ; cool.
Chocolate Drop Cookies
i \ cups sugar 3f cups rye flour
i \ cups corn syrup 2} cups barley flour
3 eggs, well beaten 2,\ teaspoons soda
i J cups milk i J teaspoons cream tartar
i cup shortening 2.\ teaspoons vanilla
f teaspoon salt 6 or 7 tablespoons cocoa
Mix sugar, cocoa, salt, melted shortening, and syrup
together; add eggs, milk, and flour sifted with soda and
66 MORE RECIPES FOR FIFTY
cream of tartar, and then vanilla. Drop by teaspoonfuls,
and bake in moderate oven. Coarsely cut nuts may be
added. Makes about five dozen cookies of medium size.
Columbia Cookies
I quart barley flour \ teaspoon cloves
I quart rolled oats 2 teaspoons cinnamon
I-J pints bran I teaspoon allspice
i J cups brown sugar -J teaspoon nutmeg
I cup corn syrup 2 teaspoons salt
\ cup molasses I teaspoon soda
I -J cups shortening 3 eggs, well beaten
\ cup milk 2 or more cups raisins
Sift together flour, spices, salt, and soda ; add bran and
rolled oats. Beat eggs ; add sugar, molasses, milk, syrup,
and shortening; combine mixtures. Add raisins which
have been washed, dried, and chopped if necessary. Beat
well ; drop by tablespoonf uls, an inch apart, on oiled pans.
Bake in moderate oven. Makes about six dozen good-sized
cookies.
Buckwheat Drop Cookies
I cup shortening 3! cups buckwheat flour
I cup brown sugar i teaspoon salt
i cup molasses I teaspoon cinnamon
4 well-beaten eggs i teaspoon allspice
i teaspoon clove i teaspoon soda
Cream oil and sugar together ; add eggs and beat hard,
then add molasses. Sift dry ingredients together; com-
bine mixtures. If preferred thicker, add one-half cup
CAKES AND COOKIES 6/
more flour. Drop by spoonfuls, two inches apart, on well-
oiled pans. Bake in rather hot oven. Use lower grate
until about half done, then finish on upper grate.
Barley Sugar Cookies
4| cups barley flour 5 beaten eggs
1 1 cups margarine 2j teaspoons cream tartar
2j cups sugar I J teaspoons soda
i teaspoon salt i teaspoon vanilla
The vanilla may be omitted, or other flavoring substi-
tuted if desired. Cream shortening and sugar together;
add eggs, then flour mixed and sifted with soda, salt, and
cream tartar. Chill; roll quite thin; cut in small rounds
or fancy shapes. Place an inch apart in oiled pans. Bake
in moderate oven, the first half of the time on lower grate,
then on upper grate to finish.
Bran Drop Cookies
2 cups brown sugar i J teaspoons soda
2 cups sour milk i teaspoon salt
2 cups bran I cup shortening
2 cups barley flour | cup molasses
i cups corn flour or 2 or more packages dates
bolted corn meal i or more cups nut meats
Sift together flour, corn meal, soda, and salt. Add
molasses to sugar, beat well; add sour milk, bran, and
shortening; combine mixtures. Add coarsely cut nuts
and dates. Drop by spoonfuls, one inch apart, on oiled
pans. Bake in moderate oven.
68 MORE RECIPES FOR FIFTY
Nut Molasses Bars
i J cups margarine or i| quarts barley flour
I J cups oil i^ tablespoons ginger
f cup boiling water i teaspoon nutmeg
I cups brown sugar i tablespoon salt
i cups molasses f teaspoon clove
i tablespoon soda Chopped nut meats
Pour hot water over shortening; add molasses and
sugar. Sift dry ingredients, and combine mixtures. Chill.
Roll one- fourth inch thick ; cut in strips three and one-half
inches long by one and one-half inches wide. Sprinkle
with chopped nut meats, and bake about ten minutes.
Alada Rolls
Jcup margarine cup sugar
i scant cup pastry flour or i tablespoon ginger
J cup rye flour -J cup molasses
Heat molasses to boiling point, add shortening; then,
while stirring constantly, add slowly flour which has been
sifted with ginger and sugar. Drop small portions, two
inches apart, from tip of spoon on oiled pans. Bake in
slow oven, cool slightly, and roll over handle of wooden
spoon. This makes five or six dozen rolls. Serve with
coffee, or for afternoon tea.
Cottage Cheese Cookies
j cup shortening f teaspoon soda
3 cups sugar I tbspn. baking powder
3 well-beaten eggs f teaspoon nutmeg
3 cups cottage cheese 4j cups barley flour
Cream shortening ; add sugar, beaten eggs, and cottage
cheese. Sift dry ingredients together, and add to first
CAKES AND COOKIES 69
mixture. The amount of flour depends upon amount of
moisture in cheese ; use more if needed. Cookies should
be rather thin when done.
Date Crackers
2j pounds dates if quarts barley flour
1 1 cups corn syrup 2j teaspoons soda
I cup brown sugar I teaspoon salt
I cup cold water ij cups hot water
I J quarts rolled oats I cup white sugar
2 cups oil
Wash and stone dates ; mix with cold water, syrup, and
brown sugar, and cook until soft. Cool. Sift flour, salt,
and soda together. Rub white sugar and shortening to-
gether ; add hot water, rolled oats, and flour. Mix well ;
roll in two thin, square sheets. Spread date mixture on
one, and cover with the other. Cut in three-inch squares,
or in oblongs three by two inches. It is easier not to roll
all the dough at once. Bake in rather hot oven.
Cocoanut Marguerites
I J cups sugar J cup shredded cocoanut
f cup water f teaspoon vanilla
8 marshmallows I \ cups walnut meats
3 egg whites Unsweetened wafers
Boil sugar and water until syrup threads. Remove to
back of range, and add marshmallows cut in pieces. Add
to stiff whites of eggs, beating all the time. Add cocoanut,
vanilla, and coarsely cut nuts. Spread saltines or unsweet-
ened wafers with mixture, and bake in moderate oven
until delicately browned. Serve with coffee for dessert,
or for afternoon tea.
7<D MORE RECIPES FOR FIFTY
Maple Marguerites
i pound maple sugar 2 egg whites
J cup boiling water 2 cups walnut meats
Cut sugar as fine as possible; add water, and boil to
soft ball stage. Cool slightly, beat into stiff whites, and
continue beating until mixture is of consistency to spread.
Add half of coarsely chopped nuts, spread on crackers or
unsweetened wafers ; sprinkle with remaining nuts. Serve
with coffee, or for afternoon tea.
Marshmallow Marguerites
Spread unsweetened wafers with butter substitute.
Place a marshmallow on each, with a bit of butter on top
of marshmallow. Bake in hot oven one or two minutes,
or until marshmallows puff up. Serve at once.
EGGS
Scalloped Eggs and Onions
I peck onions 3 quarts White Sauce II
25 to 50 eggs i quart soft crumbs
Peel onions; cut in two or more pieces, if necessary,
in order to have them of uniform size. Cover with cold
water, add one teaspoon soda, boil two minutes, drain.
Add boiling water to cover ; boil five minutes ; drain. Add
boiling water to more than cover, with two tablespoons
salt, and boil until soft ; drain thoroughly.
Cook eggs thirty to forty minutes in water at simmer-
ing point. Remove shells ; cut in thick slices, or in quarters
lengthwise.
Put layer of onions in bottom of baking dishes, then
layer of eggs. Cover with onions, and add white sauce.
Mix crumbs with one-half cup melted oleo, sprinkle on
top, and bake until crumbs are brown. If necessary, the
crumbs may be omitted. If a small number of eggs is used,
it is well to have more onions ; or add some cold boiled
potato cut in cubes, or left-over boiled rice or samp.
Potato Omelet with Bacon
6 quarts diced potato 3 tablespoons salt
2 to 4 dozen eggs i teaspoon pepper
3 quarts hot milk 50 small slices bacon
Arrange slices of bacon close together in meat pans,
and cook in oven until crisp and slightly browned. Re-
move from fat and keep hot. Cut cold boiled potatoes
72 MORE RECIPES FOR FIFTY
in dice, turn into hot fat, and cook until hot and a little
browned. Remove to casseroles. Beat eggs thoroughly;
add salt, pepper, and hot milk. Pour over potatoes, cover,
and bake in moderate oven until egg is set throughout.
Lay slices of bacon on top, and serve at once. If more
than two dozen eggs are used, additional salt will be
needed.
Smothered Eggs
f peck potatoes -J cup minced parsley
2 quarts White Sauce II 6 tablespoons onion
25 to 50 eggs 4 tablespoons salt
i quart hot milk 2 teaspoons pepper
Peel and boil potatoes, put through ricer; add salt,
pepper, and hot milk to make creamy, but not sloppy.
Beat well.
Cook eggs until hard; cut in slices. Put a layer of
potato in bottom of baking dishes; cover with eggs,
sprinkle with finely minced onion, add white sauce, and
cover with remaining potato. Put in hot oven to brown
slightly. The dishes may be made more attractive by put-
ting the top layer of potato through potato ricer again,
or through pastry bag.
Eggs in Potato Nests
1 peck potatoes 5 tablespoons salt
2 quarts hot milk 2 teaspoons pepper
i or 2 cups margarine 50 eggs
Peel and boil potatoes, put through ricer ; add salt, and
milk to make creamy. Beat until fluffy. Pile in baking
dishes, making little hollows or nests for the required
number of eggs. Break an egg into each nest, sprinkle
EGGS 73
with salt and pepper, dip a little melted margarine over
each ; cover dishes, and cook in oven until whites are firm.
Serve for luncheon or dinner.
Curried Eggs with Green Peas
3 quarts White Sauce II 4 teaspoons or more curry
6 quarts cooked peas 25 to 50 hard-cooked eggs
Fresh or canned, or stewed dried green peas may be
used. In making white sauce, add curry to flour before
stirring into fat. If only twenty-five eggs are used, two
quarts boiled rice may be added to sauce. Pile sliced eggs
in center of platters, with border of peas ; then pour hot
sauce over eggs.
Scrambled Eggs with Smoked Halibut
Pour hot water over one or two pounds smoked halibut,
let stand ten or fifteen minutes ; drain, and cut in half -inch
pieces, or in shreds.
Prepare scrambled eggs as usual, omitting salt. Add
halibut two or three minutes before serving, and salt to
taste.
Scotch Woodcock
50 hard-cooked eggs I teaspoon pepper
4 quarts White Sauce II i pound grated cheese
Cook eggs thirty minutes in water just at the boiling
point. Put into cold water a few minutes ; remove shells.
Cut in two lengthwise, and each half in two or three pieces
crosswise ; put into baking dishes. One or two quarts of
boiled rice, samp, or macaroni may also be added.
Melt cheese in white sauce, and add to eggs, lifting
them with a fork to allow sauce to moisten them uni-
74 MORE RECIPES FOR FIFTY
f ormly. Sprinkle a little of the cheese over top ; or cover
top with soft crumbs, using a quart of crumbs and one-
half cup melted margarine. Bake twenty minutes, or until
crumbs are browned.
Corn Meal Omelet
3 quarts milk 18 eggs
i J cups corn meal 2 tablespoons salt
1 teaspoon pepper i| cups drippings
Put corn meal and milk into double boiler, and bring
to scalding point ; then cook twenty minutes or so, and add
slowly to well-beaten yolks. Add salt and pepper, and
fold in stiffly beaten whites. Put four tablespoons drip-
pings in each baking dish, and turn in the omelet mixture.
Bake forty-five minutes, or until a knife comes out clean.
Serve at once.
Brown Bread Omelet
2 quarts dark bread in 24 eggs
half-inch cubes 2 tablespoons salt
\ cup barley flour I J teaspoons pepper
3 quarts milk f cup drippings
Cook the bread cubes in the drippings until the fat is
absorbed. Rub the flour smooth in a little milk; add
milk, beaten yolks, bread, and seasonings, and fold in the
stiffly beaten whites. Pour into well-oiled baking dishes,
and cook in a moderate oven until firm; requires from
thirty to forty-five minutes. Serve at once.
SOUPS AND CHOWDERS
Lettuce Soup
10 quarts chopped lettuce f cup potato flour
6 quarts stock or water I J cups butter substitute
6 quarts hot milk 6 tablespoons salt
i cup minced onion 2 teaspoons pepper
The coarser outside leaves may be used for soup, re-
serving the hearts for salad. Chop fine or put through
meat chopper. Add boiling water or stock and onion ; boil
twenty minutes. Stir flour and fat until smooth, add milk,
and cook twenty minutes in double boiler. Combine mix-
tures, add seasonings, bring to boil, and serve at once.
Tapioca Soup
2 No. 10 cans tomatoes I teaspoon peppercorns
7 quarts stock 2 teaspoons paprika
I cup chopped onion 4 tablespoons sugar
5 bay leaves I J cups pearl tapioca
3 teaspoons cloves I quart cold water
5 tablespoons salt 3 quarts mixed vegetables
Soak tapioca in cold water several hours, then cook until
clear in double boiler. Cook the first nine ingredients
together twenty minutes, add one teaspoon soda; strain,
and add to tapioca. Cut into small pieces cooked carrot,
turnip, solid portions of tomato, or other vegetables, in
any convenient proportion; add a few cooked peas, and
stir into soup. Bring to boil, and serve at once.
75
76 MORE RECIPES FOR FIFTY
Parsnip Chowder
1 pound fat salt pork or 5 quarts hot milk
2 pounds fresh pork 2 cups chopped onion
2 quarts diced potato 5 tablespoons salt or more
4 quarts diced parsnip i teaspoon pepper
6 quarts boiling water J cup potato flour or more
Cut pork in small cubes, cook slowly until brown ; remove
pork, and reserve one cup of fat. Cook onion slowly in
remaining fat five minutes. Put parsnip, onion, pork cubes,
and boiling water into kettle, boil thirty minutes; add
potatoes, and cook twenty minutes, or until vegetables
are soft. Add flour to reserved pork fat; add hot milk,
stir well, and cook in double boiler twenty minutes. Com-
bine mixtures, add seasonings, bring to boil, and serve at
once.
Left-over roast or boiled pork may be used, without
browning it.
Cream of Spinach Soup
| bushel spinach or -| cup cornstarch
4 quarts cooked spinach i cup pork fat
4 quarts boiling water 8 quarts hot milk
5 tablespoons salt 2 teaspoons pepper
Wash spinach thoroughly, add water and part of salt,
boil until very soft ; rub through puree strainer. If cooked
spinach is used, add water and put through strainer with-
out further cooking. Melt fat, add flour, stir until smooth ;
add hot milk, and cook in double boiler twenty minutes
or so. Combine mixtures ; add remaining salt, pepper, and
one-half teaspoon nutmeg if liked. Serve very hot.
SOUPS AND CHOWDERS 77
Cream of Cress Soup
18 bunches watercress or 3 quarts rich milk
10 quarts chopped cress 5 or more tablespoons salt
\ cup minced onion i teaspoon pepper
2 cups rice 2 cups fat
10 quarts stock Nutmeg to taste
Wash cress, and chop stems and all very fine. Cook
onion in fat slowly for five minutes. Cook cress, stock,
rice, and onion together till rice is quite soft ; rub through
puree strainer. Add hot milk and seasonings. Serve very
hot. Or serve without straining.
Lentil Soup
2 quarts lentils 2 cups chopped onion
10 quarts stock 5 or 6 tablespoons salt
2 quarts tomatoes I cup margarine
i cup dry celery leaves -J cup cornstarch
6 sprigs parsley i teaspoon pepper
Soak lentils over night in plenty of cold water; drain.
Cook lentils, celery, parsley, onion, tomato, and stock
together two hours, or until soft; rub through strainer.
Rub fat and cornstarch together until smooth, add to soup
with seasonings, boil five minutes ; serve.
Barley Soup
i quart pearl barley 6 quarts chopped cabbage
12 quarts water or stock 5 or more tablespoons salt
1 quart sliced onion I teaspoon pepper
2 quarts chopped carrot i cup drippings
2 quarts chopped turnip \ cup minced parsley
Cook vegetables five minutes in drippings ; add barley,
salt, pepper, and boiling water. Cook forty-five minutes,
78 MORE RECIPES FOR FIFTY
or until vegetables are tender. If water is used, add vege-
table or beef extract, to flavor and color. Sprinkle with
chopped parsley.
Salmon Chowder
i pound salt pork 2 teaspoons paprika
i cup sliced onion -| cup cornstarch
5 quarts boiling water 6 quarts hot milk
5 quarts diced potato 5 or 6 i-lb. cans salmon
i cup fish oil or pork fat 5 tablespoons or more salt
Cook salt pork five minutes ; add onion, and cook slowly
five minutes longer. Add water and potato, and cook
twenty minutes, or until soft.
Stir fish oil and cornstarch until smooth, add hot milk,
and cook thirty minutes in double boiler. Separate salmon
into flakes, remove skin and bones, and add to sauce, with
seasonings. When hot, combine mixtures, and serve at
once.
Salt Fish Chowder
3 pounds salt codfish 8 quarts hot milk
J pound diced salt pork -J cup potato flour or
i quart sliced onion J cup cornstarch
6 quarts sliced potato -J cup chopped parsley
4 quarts boiling water Salt and pepper to taste
More codfish may be used if desired. Cover with cold
water, bring slowly to simmering point, and keep at that
temperature until soft enough to shred fine.
Cook pork slowly until crisp ; remove from fat, and
cook onion slowly five minutes in the fat. Peel potatoes
and cut in slices. If potatoes are large, cut in halves or
quarters lengthwise before slicing. Put potatoes and
SOUPS AND CHOWDERS 79
onions in kettle, add boiling water, and cook twenty min-
utes, or until soft.
Add flour to cold pork fat, stir until smooth, and add
to hot milk ; cook in double boiler thirty minutes. Combine
mixtures ; add fish, chopped parsley, diced pork, and salt
and pepper to taste. Serve with celery and crackers.
Cream of Scallop Soup
6 or more quarts scallops f cup minced onion
6 quarts rich milk 4 tablespoons salt
6 quarts water 2 teaspoons pepper
i cup potato flour J cup lemon juice
I cup margarine -| cup minced parsley
i cup drippings
Wash scallops and chop fine. Melt one cup drippings,
add onion and scallops, and cook until slightly colored;
be very careful not to burn them. Add cold water, bring
to boil, and simmer twenty minutes. Mix flour to a smooth
paste with margarine, and add to milk which has been
heated in double boiler; cook twenty to thirty minutes.
Combine mixtures, add seasonings, and serve very hot.
Peanut Butter Soup
i J quarts peanut butter 7 quarts stock
3 cups chopped onion 6 quarts White Sauce I
^ bunch chopped celery 2 teaspoons paprika
4 to 6 bay leaves Salt to taste
Cook peanut butter, onion, celery, and bay leaves in
stock thirty minutes; rub through strainer. Add white
sauce and seasonings.
8t) MORE RECIPES FOR FIFTY
Vegetable Chowder
5 quarts boiling water i quart diced potato
i quart diced carrot i pound bacon or salt pork
I quart diced turnip -| cup potato flour
i quart cooked Limas 6 quarts hot milk
i pint diced onion 5 or more tablespoons salt
i pint cut green pepper i teaspoon pepper
i quart diced celery \ cup chopped parsley
Boil water, carrot, and turnip together forty-five min-
utes or more ; add remaining vegetables, and boil twenty
minutes longer. Cut bacon in small cubes, cook slowly
until crisp, and remove cubes. Stir flour into cooled fat,
add hot milk, and cook twenty to thirty minutes in double
boiler. Combine mixtures, add bacon cubes and season-
ings ; sprinkle with parsley.
Mutton Broth
12 quarts mutton stock 2 quarts cut celery
2 quarts chopped tomato i \ cups rice
1 cup chopped onion 3 quarts mutton
2 quarts chopped turnip Pepper and salt to taste
Remove fat from stock. Add washed rice and vege-
tables, bring to boiling point, and cook forty minutes, or
until vegetables are soft. Stir well at first, to prevent rice
sticking. Add pepper, salt to taste, and mutton which has
been cut in small bits. Bring to boil again, sprinkle with
chopped parsley, and serve with dark bread croutons. If
a thicker soup is wanted to serve as main course for
luncheon, the amount of vegetables and rice may be in-
creased as desired.
SOUPS AND CHOWDERS 8 1
Potato Stew
8 to 10 pounds potatoes -J cup potato flour or
ij quarts sliced onion -J cup cornstarch
2 cups diced celery 3 quarts milk
i J pounds salt pork 5 or more tablespoons salt
8 quarts water 2 teaspoons pepper
J cup minced parsley 3 cups grated cheese
Cut pork in half-inch cubes, cook slowly until crisp;
remove pork, and reserve one cup fat. Add onion and
celery to remaining fat, and cook five minutes. Cook
potato, water, onion, celery, and pork scraps together
slowly about forty-five minutes. Stir reserved fat and
flour together, add hot milk, and cook twenty to thirty
minutes in double boiler. Turn into potato mixture, add
seasonings, bring to boil, and serve with grated cheese
sprinkled over top.
Country Chowder
4 quarts green corn pulp 8 quarts boiling water
3 quarts shelled Limas 4 quarts hot milk
4 quarts sliced potato -J cup potato flour or
i pint sliced onion ^ cup cornstarch
i pound salt pork 6 tablespoons salt
J cup minced parsley i teaspoon pepper
If potatoes are large, cut in halves or quarters length-
wise before slicing. Cut pork in half-inch cubes ; try out
fat. Remove pork, add onion to fat, and cook slowly
five minutes. Cook beans, water, pork, and onion one hour,
or until soft. Add potato, and boil ten minutes ; add corn,
and boil ten minutes longer. Stir flour into cooled pork
fat, add hot milk, stir until smooth, and cook twenty min-
82 MORE RECIPES FOR FIFTY
utes in double boiler ; add seasonings. Combine mixtures,
and serve very hot. Sprinkle with parsley.
Dried Limas which have been soaked several hours in
cold water, and canned corn, may be used in place of fresh
vegetables.
Swedish Soup
12 quarts veal stock I teaspoon pepper
6 quarts cabbage I cup drippings
1 J quarts celery or 4 bay leaves
2 tbspns. celery seed ^ teaspoon mace
i cup minced onion I quart diced veal
i cup chopped carrot 5 tablespoons or more salt
If the stock has been seasoned, less salt will be needed.
Cook vegetables in drippings five minutes or more; add
stock and bay leaves. Cook forty-five minutes, or until
vegetables are done, replenishing stock if necessary. Add
seasonings and diced veal. Serve boiling hot.
Scotch Soup
12 quarts water 2 quarts sliced onion
I J quarts rolled oats i tablespoon celery salt
5 tbspns. or more salt 2 teaspoons pepper
6 quarts sliced potato I cup drippings
Peel and slice small potatoes. Cook sliced onion in drip-
pings. Put all ingredients into kettle, boil five minutes,
and cook in fireless cooker or in Aladdin oven about an
hour. Stock or meat gravy may be substituted for part
of the water. Serve with cucumber pickles, and toasted
muffins or dark bread croutons.
SOUPS AND CHOWDERS 83
Plymouth Succotash
10 pounds corned beef 2 quarts diced potato
12 pounds fowl 2 quarts diced turnip
6 quarts or more hulled I quart dried Lima beans
corn or sweet corn Salt and pepper to taste
Cook corned beef and fowl separately, using about four
quarts water for each ; remove meat. Cool liquor, remove
fat, and heat broths together. Add hulled corn, and let
simmer from one to two hours.
Soak beans over night ; drain, add boiling water, parboil
thirty minutes. Drain, add to hulled corn. Shelled green
beans may be used instead.
Add potatoes and white turnips about forty-five minutes
before serving. Bring to boil, then keep at simmering
point. Cut fowl and beef carefully in inch pieces ; add to
mixture, season to taste, and bring to boil. Serve like
chowder, with small biscuit or rolls.
FISH
Fish a la Pierce
i to 3 pounds salt pork 24 pounds cod
3 to 6 green peppers 3 quarts White Sauce II
3 tablespoons salt or less J pound cheese
Cut fat pork in half-inch dice, cook slowly until golden
brown, remove from fat. Use fat for white sauce.
Have fish skinned and boned at market ; cut in pieces
for serving. Put in casseroles, sprinkling each layer with
diced pork, chopped peppers, and salt, allowing one table-
spoon salt with each pound salt pork used. Add sauce,
lifting fish so that all parts will be well moistened. Sprinkle
grated cheese and bits of margarine over top, cover
closely, and bake about an hour, uncovering for last ten
minutes.
Haddock, tilefish, or any white fish may be used.
Fish a la MacDermaid
24 pounds cod or haddock 2 tablespoons salt
2 pounds onion sliced I \ teaspoons pepper
2 to 3 pounds salt pork i| pounds cheese
Cut onion in very thin slices ; cut pork in thin slices and
each slice in two pieces ; grate cheese or cut in very thin
slices. Put onion in bottom of agate platters or shallow
pans. Wipe fish with wet cheesecloth, remove backbone ;
place fish, skin side down, on onion, sprinkle with salt
and pepper, cover with bits of pork and cheese. Add milk
barely to cover bottom of pan; it requires about a quart
in all. Cook forty-five minutes, or until done and slightly
8 4
FISH 85
browned. Add more milk if necessary, and cover pans
part of the time if there is danger of browning too much.
If possible, serve from dish in which it is cooked.
Fish, Creole Style
24 Ibs. cod or haddock i J cups barley flour
3 cups strained tomato i tablespoon salt
3 green peppers I tablespoon sugar
1 1 cups oil 3 tablespoons parsley
3 tablespoons onion 36 or more mushrooms
Have fish skinned and boned at market. Brush bottom
of broiling pan very thoroughly with oil or drippings, lay
fish in pan, and broil for ten or fifteen minutes. Re-
move fish to casseroles, add sauce, and cook fifteen minutes
in moderate oven ; or cook fish entirely in oven.
Sauce
Cook finely minced pepper and onion in fat until soft-
ened, add flour, stir well; add hot tomato, stirring con-
stantly. Stir in sugar, salt, chopped parsley, and mush-
rooms which have been cut in pieces. Dried mushrooms
should be soaked in cold water from twelve to twenty-four
hours before cutting.
Fish with Sauce Poulette
24 pounds cod or haddock 6 or more egg yolks
3 quarts White Sauce II i teaspoon pepper
i to 2 pounds salt pork 6 tablespoons parsley
Cut cod in six four-pound chunks for boiling. Wipe
with cloth wrung out of cold water. Cook in fish boiler
or steamer; add one teaspoon salt to each quart water
used. Cook from thirty to sixty minutes, or until flakes
86 MORE RECIPES FOR FIFTY
separate. The fish should keep its shape. Cut pork in
half-inch dice, and cook slowly until golden brown. Use
pork drippings for white sauce. When sauce is done, stir
into beaten yolks, stirring constantly ; cook one minute in
double boiler.
Place fish in center of platters, cover with part of sauce,
and sprinkle with parsley. Garnish with crisp pieces of
pork, and circles of cucumber pickle and boiled carrot;
or with small boiled onions and sliced beets. Pass remain-
ing sauce.
Any white or lean fish, such as halibut, tilefish, or white-
fish, may be used in place of cod, but the quantity varies
with kind of fish.
Fried Fish a la Duren
Have twenty-four pounds cod or haddock boned,
skinned, and cut in fillets. Wipe with cloth wrung out of
cold water. Sprinkle with salt, pepper, and lemon juice,
using two lemons, two tablespoons salt, and two teaspoons
pepper. Let stand an hour or so, roll in barley flour or
corn meal, and saute in oil or drippings until brown and
crisp on both sides. Arrange fish on platters, and pour
over it the following sauce :
Sauce
Make three quarts White Sauce II, scalding one or two
small, grated onions in the milk. Sprinkle with chopped
parsley.
Creamed Fish
7 quarts cooked fish 6 tablespoons parsley
4 quarts White Sauce II 2 teaspoons pepper
Any kind of canned or cooked fresh fish may be used.
Separate carefully into flakes, or cut in pieces; sprinkle
FISH 87
with salt. Boiled rice, samp, noodles, macaroni, or peas
may be used in place of part of fish. Reheat in sauce.
Serve on a bed, or in a border of potato, or on toast, or
with baked potatoes. Sprinkle with parsley.
Creamed Fish with Mushrooms
5 quarts cooked fish 4 quarts White Sauce II
2 or 3 quarts mushrooms 2 teaspoons salt
or diced puff balls 2 teaspoons paprika
Use any kind of cooked white fish. If it has not been
salted in cooking, more salt will be required. Cut mush-
rooms in small pieces, and saute in fat before making
sauce. Remove from fat, and add with fish to sauce about
twenty minutes before serving. Cut or flake fish carefully
into inch pieces, and sprinkle with salt and paprika before
adding to sauce.
Creamed Fish with Green Peppers
7 quarts cooked fish of 4 quarts White Sauce II
any kind I teaspoon or more salt
3 cups green peppers 2 teaspoons paprika
Prepare as for Creamed Fish. Wash peppers, remove
seeds, and parboil five minutes; then cut in half-inch
pieces and add to fish. Serve as Creamed Fish.
Creamed Fish with Cheese
Prepare and serve as Creamed Fish. Just before adding
fish to sauce, beat in half a pound or more grated cheese.
00 MORE RECIPES FOR FIFTY
Scalloped Fish
Prepare fish as for Creamed Fish; plain, or with
peppers, cheese, or mushrooms. Turn into baking dishes,
sprinkle lightly with soft buttered crumbs, and bake barely
long enough to brown crumbs.
Scalloped Fish with Rice
4 quarts cooked rice 2 teaspoons pepper
4 quarts cooked fish 2 teaspoons celery salt
4 quarts White Sauce I 3 cups grated cheese
Arrange rice, fish, and sauce in baking dishes in layers,
having rice in bottom and sauce on top. Sprinkle with
grated cheese, and bake about twenty minutes. Soft,
buttered crumbs may be put on top.
Creamed Salmon on Waffles
6 or 8 cans salmon 4 quarts White Sauce II
Remove skin and bones from salmon, and separate into
flakes or cut in inch pieces, being careful not to break
fish more than necessary. As each can of fish is finished,
sprinkle with half a teaspoon salt and dash of pepper.
About fifteen minutes before serving, turn carefully into
sauce, stirring once or twice with two-tined fork. Allow
one-fourth waffle to each serving, cover with hot creamed
salmon, and serve at once.
Fish Timbale
4-| quarts milk I tablespoon paprika
j cup fat 2 tablespoons salt
3 cups soft crumbs 2 tbspns. grated onion
2 cups barley flour or 12 eggs
i cup cornstarch 4j quarts cooked fish
FISH 89
Fish stock may be used in place of milk. Make a sauce
of milk, fat, and flour, following directions for White
Sauces. Add seasonings and crumbs ; cool. Add fish and
well-beaten yolks, and fold in stiffly beaten whites. Bake
in slow oven one and one-half hours, or until firm. Serve
with or without Cheese Sauce.
Fish Cakes
4 quarts solidly packed I teaspoon pepper
mashed potato 8 beaten eggs
2 pounds salt codfish i cup milk
Soak fish in cold water, drain; add boiling water,
simmer an hour, or until fish shreds easily with fork. It
should be very fine.
Peel and boil six or seven pounds raw potatoes; put
through ricer before measuring. Add fish, eggs, pepper,
salt if needed, and milk. Beat well, and cool. Shape in flat
cakes, roll in flour, and saute until brown in salt pork or
other drippings. This mixture may be shaped in balls and
fried in deep fat.
Sardines on Toast
Cut bread in half-inch slices, toast until nicely browned ;
put in warm oven to finish drying. Dip slices in cold
salted water, and arrange on well-oiled platters which can
be put in oven. Lay sardines on toast, spread with dress-
ing, and put in oven five minutes, or until very hot.
Sprinkle with chopped parsley, and serve at once.
For dressing, put together in a bowl one and one-half
cups of oil from sardines, three teaspoons salt, two tea-
spoons pepper, and one-fourth cup lemon juice or vinegar.
Beat hard with Dover egg beater.
9<3 MORE RECIPES FOR FIFTY
Shrimp Wiggle
i^ cups fat i teaspoon pepper
i^ cups rice flour 2 teaspoons Worcestershire
4 quarts hot milk 2 tablespoons salt
6 No. 2 cans shrimp 3 quarts cooked peas
Three-fourths cup cornstarch may be used instead of
rice flour. Make sauce of fat, flour, milk, and half the
salt, following directions for White Sauces. Drain peas
and shrimps, without removing from cans, then turn into
large bowl, sprinkling with pepper and remaining salt.
Add to sauce about fifteen minutes before serving. Add
Worcestershire sauce, stirring very carefully and very
little, in order not to break peas. Serve very hot on toast
or heated crackers. Dip toast in cold salted water, set on
edge in oiled pan, and put in oven to reheat.
Finnan Haddie I
12 pounds finnan haddie 4 quarts White Sauce II
8 egg yolks 2 teaspoons paprika
| pound cheese 6 tablespoons parsley
Put fish in a large pan, cover with cold water, bring to
boil, and simmer twenty minutes, or until flakes separate ;
drain. Remove bones and skin, being careful not to break
flakes.
Stir grated cheese into sauce, and add part of sauce to
well-beaten yolks, stirring constantly. Return to double
boiler, add fish, and cook about ten minutes longer. A little
Tabasco Sauce may be added if desired.
FISH 91
Finnan Haddie II
12 pounds finnan haddie I cup green peppers
4 quarts White Sauce II ^ cup pimento
4 teaspoons lemon juice 12 hard-cooked eggs
Prepare fish as in I. To make white sauce, cook chopped
peppers in fat until softened; add flour, strained yolks,
and gradually the hot milk ; cook thirty minutes in double
boiler as usual, adding fish and coarsely chopped whites
in time to heat thoroughly. Just before serving, add lemon
juice, and more salt if needed.
Swedish Salt Fish
6 quarts potatoes sliced 6 beaten eggs
2 pounds salt codfish i cup fat (optional)
3 quarts hot milk I J teaspoons pepper
Soak fish several hours, or over night ; drain, and shred
fine. Peel, slice, and parboil potatoes about five minutes ;
do not let them cook to pieces. Put potatoes, fat, pepper,
and fish in casseroles, in alternate layers, having a layer
of potato on bottom and top. Beat eggs, add milk, and
pour over potatoes. Cover, and bake slowly one hour, or
until potatoes are soft. More eggs may be used if desired,
in which case more milk may be needed.
Fish and Potato Scallop
i peck potatoes i teaspoon pepper
3 pounds salt codfish 6 tablespoons parsley
4 quarts White Sauce II 6 tablespoons onion
Peel and boil potatoes ; add milk to make creamy, and
salt to taste. Beat well.
Soak codfish for several hours, drain; add cold water
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to more than cover, simmer slowly until fish can be easily
shredded with fork; add to white sauce. Put fish and
parsley in bottom of baking dishes, cover with potato,
piling it lightly and irregularly. Bake until potato is
slightly browned. Finnan haddie, smoked salmon, or
smoked halibut may be substituted for salt cod.
New England Fish Dinner
6 pounds salt codfish 3 quarts White Sauce II
2 pounds salt pork 6 to 12 hard-cooked eggs
Cut pork in half-inch cubes, cook slowly until crisp and
golden brown ; remove from fat. Use pork drippings for
sauce ; serve separately.
Soak fish in plenty of cold water for several hours,
drain. Add boiling water to cover, and simmer an hour,
or until soft ; drain, remove to hot platters. Cover with
diced pork and sliced eggs, and serve in a border of sliced
beets.
Savory Salt Codfish
2 pounds salt codfish i teaspoon pepper
4 quarts diced raw potato 4 quarts hot milk
i pound fat salt pork 2 cups barley flour or
6 or 8 egg yolks i cup cornstarch
Salt to taste
Cut codfish in half-inch pieces, cover with cold water,
bring slowly to boil, and simmer an hour, or until soft;
drain.
Cut potatoes in half or three-fourths inch cubes, and
steam until soft but not broken.
Cut pork in half-inch cubes, cook until golden brown ;
remove from fat. Pour off all but two cups of the pork
FISH 93
fat, add flour, and when smooth add milk, stirring con-
stantly ; cook thirty minutes in double boiler. Add part of
hot sauce to well-beaten yolks, stirring hard all the time,
then put back into double boiler for five minutes. Add
pork cubes, potato, and codfish. Serve very hot.
Salt mackerel may be used in place of cod.
Smoked Halibut a la Creme
3 pounds smoked halibut I J cups cut pimento
4 quarts White Sauce II i teaspoon pepper
Do not add salt to white sauce until just before serving.
Scald halibut, drain ; cut in cubes or flakes, reheat in sauce.
Serve in border of mashed potato, boiled rice, or samp.
Any smoked fish may be cooked in same way : salmon,
whitefish, cod, herring, or others.
Broiled Salt Mackerel
Soak six medium-sized salt mackerel, with flesh side
down, in plenty of cold water forty-eight hours, changing
water several times. Drain and wipe dry. Broil about
twelve minutes, or until browned slightly. Remove to hot
platters, spread with prepared butter, and garnish with
parsley and slices of lemon or cucumber pickle.
For the butter, cream one cup margarine and one
tablespoon vinegar or lemon juice, using the acid that
corresponds with garnish. If lemon is used, add grated
rind.
Baked Salt Mackerel
Prepare fish as for broiling. Place skin side down in
shallow pans, dredge each with a tablespoon barley flour ;
94 MORE RECIPES FOR FIFTY
add a spoonful margarine and one cup milk. Bake slowly
thirty minutes, or until flakes separate. Serve in same dish
if possible. Sprinkle with minced parsley. The fish may
be heated sufficiently to remove bones before adding milk.
Rich milk may be used and margarine omitted.
Smoked Salmon en Casserole
6 pounds smoked salmon 3 quarts canned peas
6 cups sliced onion i cup fat
6 quarts potato i cup flour
2 teaspoons pepper i| quarts hot milk
Choose small potatoes ; peel, and cut in quarters before
measuring. Cut salmon in half-inch pieces, or a little
larger. Put potato in bottom of casseroles, add onion, fish,
and peas. Add one cup boiling water to each casserole ;
cover tightly, and cook slowly forty-five minutes, or until
potatoes are done. Make a sauce of fat, flour, and milk;
turn into casseroles, and cook fifteen minutes longer. Add
pepper and salt to taste. If there is much liquid in cas-
seroles, remove a little before adding sauce, or use less
milk.
MEATS
THE following recipes have been prepared to meet the
wishes and requirements of the Food Administration.
It has been the aim to have the maximum of variety and
nutriment with the minimum of meat, especially beef
and pork. The recipes call for the less desirable cuts of
meat, and for relatively small amounts, so that it is pos-
sible to have meat occasionally, even during periods of
scarcity.
Hamburg Roast
10 pounds chopped beef I J quarts water
3 tablespoons salt J cup minced onion
J Ib. minced salt pork 5 eggs, well beaten
i J teaspoons pepper i cup barley flour
3 cups dried crumbs 2 quarts strained tomato
Put dried crumbs through coarse meat chopper, add
water, and cook until pasty. Add meat, seasonings, beaten
eggs, and more water and salt if needed. Shape in loaves,
place in meat pans, and cook in hot oven till slightly brown.
Then reduce heat and cook slowly, or remove to Aladdin
oven; about an hour altogether will be required. Baste
occasionally. Remove to platters.
Turn one cup drippings from pan into saucepan, add
flour, and strained tomato, stirring until thickened and
well cooked. Season to taste. Add one quart or more
cooked macaroni, spaghetti, or barley noodles, cut in half-
inch pieces. Serve around loaf, or pass with meat.
95
96 MORE RECIPES FOR FIFTY
Beth's Meat Loaf
5 pounds beef or veal 8 eggs, well beaten
5 pounds fresh pork 2 quarts strained tomato
I quart cooked rice I quart dried crumbs or
i cup minced onion 3 quarts mashed potato
i teaspoon pepper 3 tablespoons salt
Put meat through chopper, or have it ground at market.
If mashed potato is used, one quart tomato will probably
be sufficient. It should be just moist enough to pack well.
Mix ingredients thoroughly, pack in brick-shaped pans.
Bake two to three hours in range with slow heat, or in
Aladdin oven. Baste occasionally if necessary. Serve
with or without Brown Sauce.
Hungarian Goulasch I
' 12 pounds beef i cup sliced onion
ij cups drippings i cup celery
1 quart boiling water 4 bay leaves
if cups barley flour i teaspoon cloves
2 quarts tomatoes i teaspoon peppercorns
Use any inexpensive cut of meat; left-over roast or
steak may be used also. Cut beef in two-inch pieces;
wipe, roll in salted barley flour, and saute in hot drippings.
Put in kettle with boiling water, cover, and cook slowly
three hours, or until tender. Cook tomato and seasonings
together slowly in covered saucepan fifteen or twenty min-
utes, put through puree strainer ; add enough of the stock
to make three quarts in all. Mix flour to smooth paste
with a cup of cooled stock; add to tomato mixture, stir-
ring constantly. Boil five or ten minutes. Drain meat
from stock, put in casseroles,, add hot sauce, and reheat
in oven if necessary.
MEATS 97
Hungarian Goulasch II
8 to 10 pounds veal from 7 pounds white turnips
shoulder 2 bunches celery
3 quarts boiling water 6 to 8 Ibs. small onions
2 tablespoons salt 12 pounds potatoes
Chili powder to taste 2 cups barley flour
Cut veal in two-inch pieces, brown in drippings or salt
pork fat ; put in kettle with salt, chili powder, and boiling
water. Cook slowly four hours or longer. Wash and cut
celery in inch pieces, and add to veal about an hour before
serving. Peel turnips, cut in halves lengthwise, and each
half in slices; add to veal with celery. Yellow turnips
require one and one-half hours.
Cook onions as Boiled Onions. Potatoes should be about
size of onions, or cut large ones in quarters or halves.
Steam forty minutes, or until tender.
Half an hour before serving, remove veal and vegetables
to casseroles. Thicken stock with flour which has been
stirred into drippings in which veal was browned ; season
to taste. Add potatoes, onions, and hot sauce to meat
and vegetables, and serve at once, with chopped parsley
sprinkled over top.
Danish Beefsteak
6 or more Ibs. raw beef 6 bunches celery
2 tablespoons salt 2 cups drippings
i tablespoon pepper i cup potato flour
3 cups minced onion 4 teaspoons salt
Chop round steak or any beef quite fine, add seasonings ;
shape in balls about an inch and a half in diameter, saute
in hot frying pans until well browned on all sides.
98 MORE RECIPES FOR FIFTY
Wash celery, cut in inch pieces ; add four quarts boiling
water, cook an hour, or until tender. Melt drippings, add
flour, and three quarts celery water, stirring all the time.
Boil five minutes, add celery and beef balls ; simmer fifteen
minutes. If sauce is too thick, add more water. It should
be thick enough to serve on plates.
Beef Balls, Oriental Style
8 Ibs. chopped raw beef 3 quarts strained tomato
4 pounds raw potatoes I j cups barley flour
6 eggs, beaten slightly I J cups drippings
i cup minced parsley I tablespoon salt
3 tablespoons salt I teaspoon paprika
Boil potatoes and put through ricer. Mix beef, potato,
eggs, parsley, and three or more tablespoons salt. Shape
in balls, or round, flat cakes about one inch or more in
diameter. Roll in barley flour, saute until brown in drip-
pings, remove to casseroles. Add fat to pan to make one
and one-half cups ; stir in flour and add hot tomato, stir-
ring constantly. Add paprika and one tablespoon or more
salt ; add to meat balls, and cook fifteen or twenty minutes
in oven.
Spanish Tripe
8 Ibs. fresh boiled tripe 3 quarts strained tomato
1 pt. chopped green pepper 3 tablespoons salt
2 quarts chopped cabbage i teaspoon paprika
i pint chopped onion i pound bacon diced
Wash tripe, boil until tender; cut in inch squares, put
in casseroles. Sprinkle with barley flour, using one and
one-half cups in all. Parboil cabbage five minutes ; drain,
MEATS 99
chop, and add to tripe. Strain tomatoes, add onion,
pepper, salt, and paprika; boil two minutes, and add to
tripe. Sprinkle diced bacon over top, and bake in moder-
ate oven one hour.
Baked Liver
Pour boiling water over liver until surface is whitened ;
drain. Dip in barley or rye flour, shaking off loose flour
as it is lifted out. Put melted bacon fat in dripping pans
to depth of one-half inch. Lay slices of liver in bottom of
pans, sprinkle with salt and pepper ; bake twenty minutes,
or until done, in hot oven. The liver should be cooked
through, but not hard and dry.
Beef Balls with Samp
8 pounds chopped steak 2 tablespoons onion
4 well-beaten eggs 4 teaspoons salt
2 cps. grated bread crumbs 4 teaspoons paprika
Mix ingredients thoroughly, shape in balls size of Eng-
lish walnuts; saute in drippings until slightly browned,
and put in casseroles. Add sauce, made by cooking to-
gether fifteen minutes the following ingredients :
3 quarts strained tomato I cup sliced onion
3 green peppers chopped I teaspoon black pepper
i tablespoon salt -J cup minced parsley
Cook slowly forty-five minutes. To prepare samp, soak
one quart in cold water^ twenty- four hours, put into double
boiler or fireless cooker, and cook five or six hours ; drain,
and add to beef mixture. The water from samp may be
used in sauce. Macaroni or spaghetti may be used in place
of samp.
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Chili Con Carne
12 pounds round steak i teaspoon cloves
I cup drippings 6 to 12 red peppers
I cup rice Chili powder to taste
i quarts boiling water 4 tablespoons salt
12 large onions sliced 3 quarts cooked red beans
Use freshly cooked or left-over beans. Any inexpensive
cut of beef may be used in place of. steak. Cut in inch
pieces, saute until brown in hot frying pan, add water
and rice, and cook slowly four hours, or until tender.
Remove partitions and seeds from red peppers, parboil
five minutes ; drain and chop. Mix half a cup barley flour
with salt, and water to make smooth. Add flour, onions,
peppers, cooked beans, cloves, and chili powder to beef.
Real Chili Con Carne calls for a dozen seeded and par-
boiled red chilies, but Northern taste prefers less highly
seasoned dishes. Cook thirty minutes longer on back of
range, or in Aladdin oven, to prevent burning. Add more
salt if needed.
Spiced Veal Hearts
15 large veal hearts i| cups water
I quart strong vinegar 2 tablespoons salt
4 medium onions sliced 2 or 3 bay leaves
4 medium carrots sliced 12 peppercorns
8 cloves I quart boiling stock
Wash hearts, and with scissors cut out veins and ar-
teries. Place in stone or agate dish, and cover with mix-
ture of vinegar, water, vegetables, and seasonings. Let
stand forty-eight hours before cooking. Turn hearts
MEATS ; ; . ;, ; ; ] / >' ^Of
twice daily, keeping well covered in.coldjplase.., D r ain and
wipe dry. Stuff with :
I quart small pieces dry 3 egg yolks
bread J teaspoon pepper
\ cup minced onion I tablespoon salt
Soak bread in cold water until soft ; wring out in cheese-
cloth. Mix ingredients, fill hearts; sew edges together
sufficiently to keep in stuffing. Put in covered receptacle,
add boiling stock, and cook in Aladdin or range oven
three hours.
Fresh pork, beef heart, rabbit, or any tough meat may
be cooked in this way, by allowing four or five hours for
cooking.
Veal Hearts en Casserole
15 large veal hearts 3 peppers or pimentos
12 small onions 3 teaspoons whole spice
1 cup bacon or pork fat I \ quarts stock
2 tablespoons salt I J cups barley flour
Wash hearts ; remove arteries and veins. Dredge with
barley flour, and saute in hot frying pan in drippings until
well browned. Be careful not to burn flour. Put hearts
and fat from pan into tightly covered kettle; add sliced
onions, peppers which have been seeded and sliced, season-
ings, and stock. Cook slowly three hours in Aladdin or
range oven.
Pour off stock, and thicken with flour which has been
made smooth with cold water. Slice hearts; pour over
them the hot sauce, and serve at once.
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VeaJ :Balls in Cream Sauce
10 pounds shoulder veal J teaspoon cayenne
1 pound salt pork 3 cups milk or stock
2 quarts cracker crumbs 6 or 8 eggs
i cup chopped onion 2 or 3 lemons
3 tablespoons salt 3 quarts rich milk
i teaspoon pepper i| cups barley flour
Put veal, pork, crackers, and onions through meat
chopper. Add seasonings, lemon juice, eggs, and milk.
Mix well. Shape in balls about an inch in diameter, saute
on all sides in drippings ; they should be only slightly
browned. Put balls in kettle with sauce ; cover, and simmer
forty minutes or more in Aladdin or other oven. Have
two or three asbestos mats or grates under kettle, to pre-
vent burning.
Sauce
Add enough fat to pan in which balls were sauteed to
make one cup or more. Add flour, and hot milk, stirring
constantly. Stir till smooth and thickened ; season to taste.
Brunswick Stew
3 or more quarts veal 3 quarts corn
i to 2 pounds salt pork 3 quarts tomatoes
3 quarts sliced onion 3 cups boiling water
6 quarts potatoes 2 cups barley flour
3 tablespoons salt i teaspoon paprika
Peel, slice, and parboil potatoes; chop pork; cut raw
veal in small pieces. Put layer of pork in bottom of casse-
roles, then veal and onion. Cover onion with potatoes,
then add canned or fresh corn. Add one-half cup boiling
MEATS IO3
water to each dish, cover closely, and cook about an hour.
Strain tomatoes, and thicken with flour which has been
made smooth with cold water ; add salt and paprika ; pour
over contents of casseroles, and cook thirty minutes longer.
Pork Stew
2 shoulders pork 4 pounds sliced onion
-J cup chopped parsley I quart celery
3 quarts boiling water I teaspoon pepper
4 pounds sliced carrot 4 tablespoons salt
4 pounds sliced turnip 2 cups barley flour
Cut pork in inch pieces or cubes; saute in hot frying
pan, pouring off fat as it accumulates. Put pork in kettle,
add water, cook two hours, and skim off fat. Add carrots
and turnips, cook an hour ; add remaining vegetables and
seasonings, cook thirty minutes or more. Remove pork
and vegetables to casseroles; thicken liquor with flour
which has been mixed till smooth with a little cooled
liquor. If clear fat comes to top of sauce, it should be
removed. Sprinkle with parsley, and add to pork mixture.
Serve with boiled potatoes and a green vegetable.
Ragout of Veal, French Style
1 6 pounds shoulder veal 8 bay leaves
1 j cups drippings 2 quarts diced carrot
2 quarts boiling water 6 pounds small onions
f cup barley flour -J cup chopped parsley
8 garlic cloves 5 teaspoons or more salt
Cut veal in pieces two or three inches square, brown
in drippings in hot frying pan, remove to closely covered
pot. Stir flour into fat left in pan; add boiling water,
IO4 MORE RECIPES FOR FIFTY
stirring constantly until smooth. Add carrots, onions,
garlic cloves, bay leaves, salt, and hot sauce to veal. Cook
slowly in Aladdin or other oven three hours, or until
meat is very tender. Remove bay leaves and garlic, turn
into casseroles, and sprinkle with parsley. Serve boiled
rice or samp with it.
When practicable, the carrots may be omitted, and two
quarts chopped mushrooms added about half an hour
before serving. Or add two quarts shelled peas about an
hour before serving.
Oxford Sausage
4 pounds lean, fresh pork 2 tablespoons salt
4 pounds veal or beef 2 teaspoons pepper
4 pounds beef suet 2 or more teaspoons
2 quarts soft, fine crumbs poultry seasoning
Use any dark bread that contains little or no molasses.
The crumbs should not be hard and dry. Put meat and
suet through fine meat chopper, add other ingredients,
and mix thoroughly. Pack well, and set in cool place if
not used at once. Shape in small, flat cakes, as thick on
edge as in center. Cook in hot frying pan or broiler until
well browned on both sides.
Pork Pie
12 to 1 6 pounds lean, 3 tablespoons salt
fresh pork 2 teaspoons pepper
i J cups minced parsley 6 tablespoons catsup
6 medium onions 3 quarts water
Cut meat in two-inch pieces, add onions and water,
and cook slowly two hours. Add salt, pepper, catsup, and
MEATS 105
parsley, and remove meat to baking dishes. Skim off any
clear fat on top of stock, and thicken stock with one and
one-half cups barley flour mixed until smooth with a little
cooled stock. Add to meat to come nearly to top ; reserve
remainder to pass with pie. Cover meat with any Meat
Pie Crust, and bake thirty minutes or more. Be sure that
crust is done. If raw meat is cooked in casseroles instead
of in a large receptacle, sliced raw potatoes may be added
alternately with meat. Or partly cooked potatoes may be
added when the crust is put on. Veal or mutton may
be used in place of pork.
Cuban Pie
Put into baking dishes a layer of cooked rice or hominy ;
sprinkle over it bits of cooked bacon, cover with layer of
coarsely cut chicken, or chicken and veal; add chicken
gravy to moisten well, then a layer of fresh or canned
sweet corn seasoned with pepper and salt. Finish with a
regular pie crust, or with one of the following Meat Pie
Crusts. Serve extra chicken gravy or sauce with pie.
Meat Pie Crust I
I J quarts pastry flour 4 teaspoons salt
f quart corn flour or 5 tbspns. baking powder
white corn meal 3^ cups water, or enough
f to i cup shortening to make soft dough
In all biscuit and similar doughs, the amount of liquid
required varies slightly, so that at the last it should be
added gradually, in order that the dough shall not be too
soft to handle. In all cases, however, it should be as soft
as possible. Sift dry ingredients, rub or cut in shortening,
IO6 MORE RECIPES FOR FIFTY
add milk or water, roll to about one-half inch thickness ;
cut in small rounds, or in sheet to fit top of baking dish.
In latter case, cut an inch hole in center for escape of
steam. Bake thirty minutes or more in hot oven. Four
and three- fourths cups barley flour may be used in place
of pastry flour.
Meat Pie Crust II
2 qts. barley or oat flour I cup shortening
4 teaspoons salt 3 J cups milk, or milk and
^ cup baking powder water mixed
Extra wetting will probably be needed if oat flour is
used. Mix, cut, and bake as Meat Pie Crust I.
Meat Pie Crust III
2 quarts barley or pastry I J cups shortening
flour ^ cup baking powder
I quart rice or 3 to 3 \ cups milk
f quart potato flour 5 teaspoons salt
Water may be used in place of milk. Cornstarch may
be used instead of potato or rice flour. Mix as soft as
possible. Make and bake as Meat Pie Crust I.
Meat Pie Crust IV
6 pounds peeled, raw 6 tablespoons fat
potatoes I tablespoon salt
3 cups pastry flour I tbspn. baking powder
Boil potatoes, put through ricer ; add salt, fat, and flour
which has been sifted with baking powder. Knead in the
flour ; it will be very stiff. Roll to one inch or less in thick-
MEATS lO/
ness, cut to fit top of pie, with a hole in center, and bake
thirty minutes, or until done, in hot oven. The crust will
be moist but tender.
Persian Pilaf
8 pounds lamb or mutton 2 tablespoons salt or more
5 pounds onions sliced I teaspoon pepper
f quart rice -| teaspoon cloves
i J quarts water I teaspoon cinnamon
3 quarts strained tomato -J cup chopped parsley
Cut meat in inch pieces, saute in drippings in hot frying
pan until well browned, and remove to kettle. Cook onions
in same pan slowly until slightly browned, and add to lamb.
Wash rice, add boiling water; boil one or two minutes,
and add to meat with tomato and seasonings. Cook
slowly two or three hours three hours if mutton. If too
dry, add more water. The liquid should be nearly or quite
absorbed by rice. Sprinkle with parsley. If preferred,
cloves and cinnamon may be omitted, and two cups
chopped carrot and three tablespoons horse radish used
instead.
Scalloped Lamb
6 quarts cooked lamb, or i cup barley flour
lamb and other meat i tablespoons salt
3 quarts strained tomato I teaspoon pepper
1 1 quarts brown gravy -| cup chopped parsley
Chop meat before measuring. Mix flour with season-
ings, stir until smooth with a little cold tomato juice ; add
boiling tomato, brown gravy, lamb, and parsley. Pour
into baking dishes, sprinkle with soft, dark bread crumbs ;
bake until crumbs are crisp. Crumbs may be omitted.
IO8 MORE RECIPES FOR FIFTY
Scotch Hot-Pot
1 6 pounds shoulder or i bunch celery
neck of mutton -J cup chopped parsley
5 pounds carrots 2 teaspoons pepper
5 pounds white turnips 3 tablespoons salt
3 pounds onions I pint pearl barley
Cut mutton in inch pieces, brown in oiled, hot frying
pan, remove to closely covered kettle. Put three quarts
boiling water in frying pan, add washed barley, boil five
minutes ; add to mutton. Add vegetables and seasonings,
and cook slowly three hours or more. Add more water
if needed ; the barley should thicken it to the consistency
of brown gravy. Add more salt, also, if needed.
Lamb, Oriental Style
8 pounds shoulder of lamb 4 pounds fresh string
or mutton beans
1 cup chopped onion I teaspoon pepper
2 quarts broth or water 3 tablespoons salt
i quart strained tomato i J cups barley flour
Have meat boned and cut in two-inch pieces. Brown
in hot, oiled frying pan, put in casseroles or tightly covered
kettle. Wash beans, cut in inch pieces, add to meat. Add
onion, tomato, broth, and salt; bring to boil, and cook
two hours, or until lamb and beans are tender. If mutton
is used, it is well to cook it an hour before adding beans.
If canned beans are used, drain four quarts, and add after
thickening. Mix flour until smooth with cold broth, add
to stew ; boil five minutes, stirring constantly. If too thick,
add more broth. Serve with barley or corn biscuit, or
with barley dumplings.
MEATS 109
Chicken a la King
6 quarts or more cooked i pint green peppers
fowl cut in pieces -J cup chopped parsley
4 quarts rich broth I quart celery
I cup potato flour 2 teaspoons paprika
I cup fat Salt to taste
Cook fowl, without cutting, in salted water, until quite
tender; remove from liquor, and let get cold. Remove
meat carefully from bones, and cut in two-inch pieces;
they need not be regular in shape, but should be neatly cut.
Put bones back in stock and simmer one or two hours;
strain, and remove fat. Cream together fat and flour,
add hot broth and seasoning, stirring all the time; boil
five minutes. Add meat without stirring. Cut celery in
inch pieces, boil thirty minutes ; drain, and add to sauce.
Wash peppers, remove seeds, parboil fifteen minutes;
drain, cut in small pieces, and add. Keep mixture over
hot water until well heated through. Just before serving,
stir carefully to mix ingredients. The pieces of fowl and
vegetables should be unbroken. Serve in border of boiled
rice. Sprinkle with parsley.
Scalloped Chicken
4 quarts chopped chicken 4 quarts White Sauce II
4 quarts canned corn or chicken gravy
i teaspoon pepper I tablespoon salt
Put chicken and corn in baking dishes in alternate
layers, sprinkle with salt and pepper. Add sauce, lifting
chicken with fork to let sauce moisten all parts. Sprinkle
with soft buttered crumbs, bake about forty minutes.
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Maryland Chicken
Dress, singe, and clean roasting chickens ; there should
be about twenty-five pounds after they are dressed. Cut
in pieces for serving. Roll in salted barley flour, saute in
pork fat or cooking oil till golden brown ; remove to kettle.
Add one and one-half cups barley or bread flour to fat in
frying pan, stirring while it browns. Add to three quarts
hot milk, stirring till smooth; cook fifteen minutes in
double boiler, add one tablespoon salt and one teaspoon
pepper. Turn sauce over chicken, and simmer from
thirty to sixty minutes, according to age of chicken. Cook
in oven, with two or three asbestos mats or grates under
kettle to prevent burning. Garnish with chopped parsley,
and serve with boiled rice.
To Try Out Fat
Cut suet, tallow, or trimmings of fresh fat pork in small
pieces, or put through meat chopper. Soak mutton or
chicken fat for twenty- four hours in cold salted water,
changing water several times to remove the objectionable
flavor; drain well before heating. Cook slowly in oven
or double boiler for several hours. When fat is melted,
strain through cheesecloth, pressing to obtain all the fat.
Keep in cool place.
The addition of one part cottonseed oil to three parts
strained fat makes a good cooking fat.
Save the scraps or crackling to use in suet puddings,
gingerbread, or hash.
To Deodorize and Clarify Fats
Any liquor in which meat has been boiled should be
allowed to stand until the fat has risen to the top and
MEATS III
solidified. Remove fat to saucepan, scraping off sediment
or particles of meat that cling to the bottom, then clarify
and deodorize by any of the following methods :
Add about a teaspoon soda to each quart of fat, barely
cover with cold water, and cook very slowly until the
water has evaporated ; add soda and a sliced raw potato,
omitting water, and cook slowly until all bubbling ceases ;
put a piece of charcoal in pan with the fat, and heat until
there is no bubbling; add half a cup mild vinegar to a
quart or more fat, and cook slowly until it has evaporated.
Strain and cool. A mixture of several kinds of fat may
be treated, instead of taking them separately.
Savory Fat
4 pounds fat : sausage, i tablespoon salt
mutton, ham, veal 4 sliced apples
i cup chopped onion i tablespoon sage
If fat is salty, omit part or all of salt. If preferred, a
mixture of sage, thyme, and marjoram may be used.
Cook ingredients together slowly until soft ; strain, and let
harden. Use in cooking meats, vegetables, soups, hash,
and gravies whenever a highly seasoned dish is wanted.
Bacon should be kept separate, and used in dishes re-
quiring bacon flavor.
MEAT SAUCES
White Sauce I
Make as White Sauce II, using double the amount of
milk, or half the amount of flour and fat. This sauce is
suitable for cream soups or for certain scalloped dishes
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scallops that are made with some bread, cereal, or other
thickening agent, in combination with meats or vegetables.
White Sauce II
With Barley Flour
I J cups oil or meat J teaspoon pepper
drippings 2 quarts hot milk
i tablespoon salt i J cups barley flour
Heat milk in double boiler. Cook flour in fat for two
or three minutes, but be careful not to burn mixture.
Remove from fire, add hot milk, stirring constantly until
smooth and thickened. Do not return to fire, but cook in
double boiler, thirty minutes or more, with water boiling
underneath. Stir occasionally. Add seasonings. Use for
highly seasoned sauces, such as curry ; for vegetables with
distinctive flavor, like tomatoes; or for such meats as
bacon, ham, or sausage.
With Starchy Flours
to i cup butter substi- J teaspoon pepper
tute of any kind i cup rice flour or
1 tablespoon salt J cup potato flour or
2 quarts hot milk J cup cornstarch
Use equal proportions of flour and fat. Heat milk in
double boiler. Stir fat until creamy, add flour, and stir
until smooth. Add hot milk, stirring constantly until
smooth and partly thickened. Cook forty to forty-five
minutes in double boiler, stirring occasionally. Add salt,
and pepper if desired. Do not cook fat and flour directly
over fire at all, as there is danger of the formation of
MEATS 113
curdy lumps, which are difficult, sometimes impossible,
to remove. Use for potato, celery, cucumber, or any meat
or vegetable of mild flavor, or for cereals.
White Sauce III
Make as White Sauce II, using two and one-half times
the amount of flour and butter substitute. This is a very
stiff sauce, used chiefly for croquettes.
Brown Almond Sauce
Blanch one-half pound or more almonds, and cut in
eighths. Cook until well browned in small amount of oil
or other fat. Drain, and add to two quarts White Sauce II.
Be careful not to burn fat, and use any that is left in
making the sauce. Peanuts may be used in place of
almonds, but they should be cooked in fat only long enough
to heat them well, unless they have not been roasted.
Plain Brown Sauce
I J cups drippings 2 quarts stock or water
2 small sliced onions 2 teaspoons salt
i J quarts barley flour -J teaspoon pepper
Cook onions and drippings together until very dark
brown, as dark as can be without burning. Add flour, and
cook until browned; add water or stock, stirring until
smooth and thickened. Let boil five minutes, and add
seasonings. If flour is well browned, a good sauce may
be made without stock or kitchen bouquet. If not of good
color or flavor, add kitchen bouquet or vegetable extract
as needed.
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Parsley Sauce
I J cups melted butter or f teaspoon pepper
butter substitute -J cup minced parsley
I tablespoon salt J cup vinegar
If vinegar is very strong, it may be necessary to use
less. If butter substitute is used, melt over hot water,
add remaining ingredients in order given, and serve hot
on broiled fish or boiled potatoes.
Brown Gravy for Roasts
I \ cups drippings 2j quarts boiling water
i-J cups barley flour Salt and pepper to taste
Brown flour slightly in oven, stirring often. Pour off
clear fat from roast, and save for other purposes. Turn
the brown drippings in bottom of meat pans into large
saucepan ; add browned flour. Stir until smooth ; add
water, stirring constantly. Boil five minutes; season to
taste. If the gravy is not of a rich brown color, add
kitchen bouquet or vegetable extract as needed.
Mushroom Sauce
Chop one pint or more mushrooms, saute in drippings
one or two minutes; drain, and add to Brown Gravy or
Plain Brown Sauce. If dried mushrooms are used, soak
twenty- four hours or longer before chopping. Use water
in which they are soaked to make sauce.
Fish Sauce
I cup margarine 2 teaspoons salt
1 cup rice flour or I teaspoon pepper
J cup potato flour 6 hard-cooked eggs or
2 quarts fish stock i cup chopped pickle
MEATS 115
Melt fat, add flour, stir until smooth ; add boiling stock
or water, stirring constantly. Add salt and pepper, boil
five minutes; add sliced or chopped eggs, or chopped
cucumber pickles.
Celery Sauce
1 cup margarine I pint milk or cream
2 teaspoons salt 2 cups cut celery
J teaspoon pepper I cup rice flour or
I quart chicken stock ^ cup potato flour
i pint celery water 2 tablespoons parsley
Cut celery in quarter-inch pieces, boil twenty minutes
in three cups water ; drain, and reserve water for sauce.
Melt fat, add flour, stir until smooth; add boiling stock
and celery water, boil five minutes. Add seasonings and
cream, bring to boil again ; add parsley, and serve.
Cheese Sauce
Add one quart grated cheese to White Sauce II, adding
also one teaspoon mustard and one teaspoon paprika
which have been mixed with salt and pepper.
Savory Sauce
i pound salt pork or 2 qts. strained tomato
bacon I cup barley flour
J cup chopped onion f teaspoon paprika
J cup chopped parsley Salt to taste
Cut pork or bacon in tiny dice, cook until crisp and
slightly colored; add onion, and cook very slowly until
softened. Add flour, stir until well blended, then add
Il6 MORE RECIPES FOR FIFTY
tomato; stir until smooth and thickened. It should boil
four or five minutes. Serve with or without straining.
Italian Sauce
2 qts. strained tomato or J cup chopped turnip
part beef or chicken ^ cup chopped parsley
stock -J cup green pepper
I cup chopped onion I cup oil or drippings
J cup chopped carrot I cup barley flour
2 teaspoons salt
Cook chopped vegetables in drippings very slowly for
fifteen or twenty minutes ; skim or strain out, and reserve
for soup. Stir flour into fat, add hot, strained tomato, and
boil five minutes, stirring constantly. Add salt, and serve.
Maitre d'Hotel Butter
I 1 cups margarine 3 tablespoons finely
i tablespoon salt chopped parsley
J teaspoon pepper J cup vinegar
Cream margarine ; add salt, pepper, parsley, and vinegar
very slowly.
Mint Jelly
4 tablespoons gelatine f cup vinegar
i cup cold water J cup lemon juice
1 J quarts boiling water i J cups sugar
2 bunches mint Green coloring
The proportions of vinegar and lemon juice may be
varied to suit convenience. Soak gelatine in cold water
twenty minutes. Wash mint and chop fine; add boiling
water in which sugar has been dissolved, let stand in warm
MEATS 117
place an hour. Add gelatine, lemon juice, and vinegar,
and enough green coloring to make a delicate green. Rinse
molds in cold water, add strained jelly, and put in cold
place to stiffen. Serve with roast lamb or lamb chops.
Pimento Sauce
Add one or more cans strained pimento to two quarts
White Sauce II, omitting an equal quantity of milk.
Peanut Butter Sauce
f cup peanut butter 2 quarts stock
| cup cornstarch 2 teaspoons salt
Mix cornstarch to a paste with an equal quantity of cold
stock. Stir peanut butter until smooth with a little
cold stock, then add remainder boiling hot, and combine
with cornstarch. Boil five minutes or more; add salt,
and pepper if desired.
Prepared Mustard
6 tablespoons mustard 2 well-beaten eggs
2 tablespoons sugar 2 cups strong vinegar
2 teaspoons salt 2 tablespoons oil
Mix dry ingredients ; add eggs. Add vinegar gradually,
cook over hot water about eight minutes, stirring con-
stantly. Cool, then beat in olive oil. Will keep indefinitely.
One teaspoon turmeric may be added if desired.
LUNCHEON DISHES
CEREALS AND MEAT SUBSTITUTES
Baked Samp and Cheese
I J quarts samp 3 quarts White Sauce II
5 quarts water i to 2 pounds cheese
2 tablespoons salt I teaspoon paprika
Soak samp in water over night; in morning bring to
boiling point, add salt, and cook several hours in fireless
cooker or Aladdin oven. The samp should be soft and
water absorbed. Turn into baking dishes, add sauce, to
which grated cheese has been added, and bake from twenty
to thirty minutes in moderate oven. Sprinkle with paprika,
and serve. Fine hominy or hulled corn may be used in
same way ; also boiled noodles, spaghetti, or macaroni.
Creole Rice or Samp
3 qts. strained tomato 2 tablespoons salt
6 quarts hot boiled rice I teaspoon paprika
i quart sliced onion J cup minced parsley
| cup drippings I pound grated cheese
Cook onion slowly in drippings until soft but not brown ;
add tomato, parsley, salt, and pepper, then hot boiled rice
or samp. Left-over rice may be used, by separating
kernels with fork before adding. Put in baking dishes,
sprinkle with cheese, and put in oven to melt cheese.
118
LUNCHEON DISHES 119
Rissoto
1 1 quarts rice 2 cups chopped onion
5 quarts boiling water 2 cups oil or bacon fat
2 tablespoons salt I pound grated cheese, or
2 teaspoons paprika more if desired
Cook onion and rice slowly in fat until well browned,
stirring often to prevent burning. Remove scorched
particles of onion, if there are any.. Add water and salt,
and cook an hour in double boiler without stirring. If
liked moist, use six instead of five quarts water. When
about half done add cheese, stirring carefully with long-
handled fork, to prevent breaking.
Samp, Garden Style
I quart samp teaspoon pepper
3 J quarts water 2 or 3 pints cooked peas
i J tablespoons salt I quart diced carrot
3 quarts strained tomato I pint sliced onion
f cup cornstarch J cup minced parsley
i cups drippings 2 tablespoons salt
Soak samp in water over night ; in morning, add salt,
and bring to boil ; cook several hours in fireless cooker
or Aladdin oven. Melt half the drippings, add onion, and
cook slowly until softened; add diced cooked carrots,
and continue cooking until fat is absorbed. Yellow turnip
may be used in place of carrot, using left-over or freshly
cooked. Rub remaining fat and cornstarch together, add
hot strained tomato ; boil three minutes, stirring constantly.
Add vegetables and seasonings, and cook over hot water
until well heated. Pile samp in center of platters, pour
sauce over, and serve very hot.
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Creamed Samp
Soak six cups samp in five quarts cold water over night.
In morning, add two tablespoons salt, bring to boiling
point, and cook in fireless cooker or Aladdin oven from
four to six hours; drain if necessary. Add two quarts
White Sauce II, and serve.
Samp with Tomato
1 \ quarts samp 3 quarts strained tomato
5 quarts water -J cup sugar
2 tablespoons salt I tablespoon salt
| cup cornstarch or -J teaspoon pepper
1 \ cups barley flour i| cups drippings
Add boiling water to samp and salt; cook in fireless
cooker or Aladdin oven six hours, or until soft. Or soak
over night, then bring to boil and cook until soft.
Melt drippings, add flour, and, when smooth, the
strained tomato, sugar, and seasonings. Cook until thick-
ened, stirring constantly ; add samp, and mix well. Turn
into casseroles, and bake thirty minutes. Boiled and
drained macaroni, spaghetti, or rice may be used in this
way.
Spaghetti or Samp with Ham
2 quarts spaghetti or 3 quarts strained tomato
I \ quarts samp if tablespoons salt
i \ cups drippings I teaspoon pepper
\ cup minced onion I quart grated cheese
I \ cups barley flour 2 tspns. Worcestershire
Cook spaghetti, following usual directions for boiling
macaroni. If samp is used, cook it in five quarts boiling
LUNCHEON DISHES 121
water, with two tablespoons salt, for five or six hours,
as for Samp with Tomato.
Melt drippings, cook onion in it slowly until soft; add
flour, seasonings, and hot tomato. Stir until thickened,
boil three minutes, stirring occasionally. Add cheese and
spaghetti, being careful not to break latter. Pile in center
of platters, garnish with strips of broiled ham. Ham fat
may be used in sauce.
Macaroni Timbale
1 4 pounds macaroni i or more pounds cheese
12 beaten eggs 3^ quarts milk
4 teaspoons salt 6 tbspns. barley flour
2 teaspoons paprika 6 tablespoons fat
Cook macaroni without breaking more than necessary,
following usual directions for boiling, then cut in one-
fourth inch pieces. Melt fat, add flour, and stir into
hot milk, stirring until smooth. Add macaroni, cheese,
seasonings. Cool, and add to well-beaten eggs. Turn into
oiled baking dishes, set in pans of hot water or on asbestos
mats; bake sixty minutes or longer in very slow oven.
Serve at once with White Sauce II or Plain Tomato Sauce.
Boiled samp may be used in place of macaroni. It should
be drained and the water used in the sauce.
Barley Noodles
Beat four eggs slightly, add two teaspoons salt, and
barley flour to make stiff dough. Knead on slightly floured
board, roll very thin, let stand half an hour or so to dry.
Roll the dough like jelly roll, cut off in one- fourth inch
slices, then unroll. Cover with cheesecloth and keep in
122 MORE RECIPES FOR FIFTY
warm, dry place to dry. When thoroughly dried, it is
ready to use, or to be packed in tight jars for keeping.
Corn Noodles
4 eggs, beaten slightly i J cups white corn meal
2 teaspoons salt i^ cups wheat flour
Barley flour may be used in place of wheat flour. Knead
on floured board, using more flour if necessary. Roll, dry,
and cook as other noodles.
Konkee Noodle
3 or 4 cups cut onions i| cups drippings
5 pounds round steak or 2 cups barley flour
any tough beef 2j tablespoons salt
3 quarts strained tomato I J teaspoons paprika
i quart boiling water 3 quarts noodles or more
Cut steak in half-inch pieces or cubes. Brown it, a little
at a time, in a very hot frying pan which has been rubbed
with fat. Put into kettle with boiling water ; cook slowly
three hours.
Cut onions in slices, and cook very slowly in drippings
until soft ; add flour, stir until smooth. Add hot, strained
tomato, stirring all the time until it boils. Cook noodles
in plenty of boiling salted water until tender, but not
broken ; drain, and add to meat with seasonings and tomato
mixture. Cook fifteen minutes longer.
Noodles in Cheese Sauce
Boil noodles until tender in salted water ; drain. Reheat
in White Sauce II, to which grated cheese has been added.
LUNCHEON DISHES 123
Ollapodrida
6 to 8 quarts cooked rice 2 cups drippings
i J quarts sliced onion 2 to 4 cans pimento
1 \ quarts grated cheese 2 tablespoons salt
4 quarts strained tomato 2 teaspoons paprika
One and one-half quarts uncooked rice are required.
Cook as Boiled Rice, reserving rice water for soup or
bread making.
Melt drippings, add onion, and cook until slightly
yellowed. Cover bottom of casseroles with rice, sprinkle
with onion, cheese, chopped pimento, tomato, salt, and
paprika; repeat, having the top layer of cheese. Cover,
and bake an hour in moderate oven, adding rice water if
too dry. Uncover for a few minutes at the last, in order
to brown slightly.
Rice Rarebit
4 to 6 quarts boiled rice 4 teaspoons salt
f cup potato flour 2 teaspoons paprika
2 cups oleo or oil i \ teaspoons mustard
i pound or more cheese 4 quarts hot milk
Mix flour and seasonings, add to fat, and stir until
smooth. Add hot milk, stirring constantly until smooth ;
cook thirty minutes in double boiler. Use one quart raw
rice, if it is to be added to sauce ; one and one-half quarts,
if rice is to be spread on platters and sauce poured over it.
Cook as Boiled Rice. About ten minutes before serving,
add grated cheese to sauce ; stir until smooth. Add rice,
stirring very carefully with a long, two-tined fork, so as
not to break kernels. Serve on hot toasted crackers or
unsweetened oatmeal wafers. Or spread rice on platters,
124 MORE RECIPES FOR FIFTY
and cover with hot sauce. Part of paprika may be reserved
to sprinkle over top.
Corn Meal Mush as a Vegetable
1 1 quarts corn meal 2 tablespoons salt
4j quarts water I teaspoon paprika
Mix corn meal, salt, and paprika with enough cold water
to make smooth. Bring remaining water to boil, add meal
mixture; boil one or two minutes, and cook three hours
in double boiler, or six to ten hours in fireless cooker.
Serve in following ways :
Serve hot mush with fried fish in place of potato.
Mold in long, narrow pans, cut in slices, and cook in
drippings in hot oven or on griddle. Serve with roast pork
or chicken.
Turn into shallow pans to depth of an inch ; mold. Cut
in blocks about one and one-half inches wide by two and
one-half long, dip in egg and crumbs as for croquettes,
and fry in deep fat. Serve with pork, chicken, or other
roast meat.
Tamale Pie
4 quarts water I pint chopped onion
2 quarts corn meal I pt. chopped sweet pepper
2 tablespoons salt 5 teaspoons or more salt
2 teaspoons pepper 6 tablespoons oil
3 quarts chopped meat J cup Worcester shire sauce
i quart strained tomato if desired
Make corn meal mush of first four ingredients. Heat
oil, add pepper and onion; cook until brown but not
burned. Add tomato, meat, salt, and Worcestershire
LUNCHEON DISHES 125
sauce if desired ; mix thoroughly. Put layer of mush in
bottom of baking dishes, then layer of tomato mixture;
cover with remaining mush. Bake an hour, and serve with
Savory or Italian Sauce.
Baked Polenta
2j quarts corn meal 2 tablespoons salt
6 quarts water 4 quarts brown gravy
Mix corn meal with two quarts of cold water; bring
remainder to boil, and add to corn meal. Add salt, and
stir until the mixture boils, then cook four or more hours
in double boiler or fireless cooker. Rinse shallow, oblong
pans in cold water, turn in mush to depth of one inch,
and let stand until cold and stiff. Cut in cubes, turn lightly
into baking dishes, add gravy, and cook until heated
through. Small cubes of left-over meat may be added.
Molded Polenta
2j quarts corn meal 2 tablespoons salt
6 quarts water* I or more pounds cheese
- ' /
Cook first three ingredients as in Baked Polenta. Add
cheese, and stir until melted. Turn into round or melon
molds that have been rinsed in cold water. In cold weather,
let stand until molded, but not cold; in hot weather, let
stand until cold. Turn out on platters, garnish with crisp
bacon or parsley. Serve with Plain Tomato or Savory
Sauce.
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Spanish Polenta
2j quarts corn meal 3 cups minced green pepper
6 quarts water i J cups oil or fat
23 tablespoons salt i cups barley flour
4 quarts strained tomato 2 tablespoons salt
1 1 quarts minced onion i or 2 quarts grated cheese
Cook first three ingredients as in Baked Polenta. Turn
into shallow pans which have been rinsed in cold water,
to the depth of an inch. Let stand all day or over night,
cut in cubes, turn into baking dishes.
Melt fat, add pepper and onion, and cook very slowly
until soft. Add flour, mix well ; add hot tomato, stirring
constantly. Bring to boil ; add cheese and salt ; pour over
cut mush. Bake about thirty minutes.
Scotch Scrapple
5 pounds beef or mutton 2 quarts rolled oats
5 quarts water I teaspoon pepper
5 teaspoons salt i teaspoon paprika
Use any cut of meat suitable for boiling. Wipe thor-
oughly, add boiling water, bring to boiling point, skim if
needed, and simmer until meat is very tender ; strain off
liquor and let get cold ; remove fat. Put three and three-
fourths quarts stock in kettle, adding water to make up
the quantity if necessary. Add salt and rolled oats, boil
five minutes, and cook one hour or more in double boiler
or in fireless cooker. Chop meat quite fine, add to oat-
meal with pepper, paprika, and any desired poultry or
spiced seasoning to taste ; heat well, and turn into bread
pans which have been dipped in cold water. Chill, cut in
LUNCHEON DISHES \2J
slices, dredge with corn meal or barley flour. Put one
or two tablespoons drippings in frying pan, and when hot,
cook scrapple until well browned on each side. Cook
rather slowly, so that a thick crust can form without
burning. The slices may be laid in pans and cooked in
oven, if preferred.
New England Scrapple
4^ quarts water I teaspoon pepper
1 J quarts corn meal I teaspoon or more sage
2 tablespoons salt 2 or 3 quarts minced meat
Use any left-over meat and yellow granulated or home-
ground meal. Mix meal with one quart cold water. Bring
remaining water to a boil, add meal, and boil two or three
minutes. Add meat and seasonings, and cook three hours
in double boiler, or all day in fireless cooker. Mold in
bread tins which have been dipped in cold water, cut
in half-inch slices, and saute in drippings until brown
and crusty on both sides. Sausage may be used in place
of minced meat, but the sage should be omitted.
Lima Bean Loaf
2j quarts Lima, pea, or I J cups oil or fat
yellow-eyed beans 3 tablespoons salt
3 cups chopped onion 2 teaspoons mustard
3 quarts mashed potato 5 teaspoons paprika
8 eggs, beaten well 2 teaspoons sage (optional)
Soak beans over night, drain; cover with cold water,
bring to boil, cook slowly until soft, drain ; put through
meat chopper. Cook onion in fat until softened but not
browned. Pack potato well in measuring. Mix ingredi-
128 MORE RECIPES FOR FIFTY
ents ; add bean water to make moist, but not at all sloppy.
Bake in casseroles in slow oven about an hour. Serve
with Italian Sauce.
Lentil Loaf
2.\ quarts lentils 3 cups chopped onion
2 quarts soft crumbs or 2 cups chopped pimento
2 quarts mashed potato 3 tablespoons or more salt
I J cups drippings I teaspoon paprika
8 to 10 eggs, beaten well \ cup chopped parsley
Soak lentils over night ; drain. Cover with cold water,
bring to boil, and cook gently two hours, or until soft;
drain, and reserve water. Cook onion slowly in drippings
until softened and yellowed. Mix ingredients well, adding
mace or nutmeg if desired. Add bean water to make the
mixture too moist to shape in loaves. Bake in casseroles
an hour or more ; in ramekins, about twenty minutes.
Serve with or without Plain Tomato or Italian Sauce.
Nut Loaf
2 quarts hot boiled rice 2 quarts milk or more
3 quarts cottage cheese 8 eggs
1 cup chopped onion 4 tablespoons salt
2 quarts chopped nuts 2 teaspoons pepper
2 quarts stale bread J cup minced parsley
J cup drippings i tablespoon sage
Use old bread; break in pieces, and soak in milk half
an hour, or until soft; beat well. Beat eggs separately.
Mix all ingredients except egg whites ; the mixture should
be too soft to shape in loaf, but not sloppy. Beat well,
LUNCHEON DISHES 129
fold in whites which have been beaten until stiff. Bake
one and one-half hours, or until firm throughout, in baking
dishes, in moderate oven. Serve with White, Cheese, or
any desired Tomato Sauce.
Cheese Loaf
4 quarts soft bread 3 tablespoons salt
crumbs, well packed I teaspoon pepper
4 quarts milk i cup chopped green
2 pounds grated cheese pepper or pimento
24 eggs i cup margarine
Soak bread crumbs in milk thirty minutes. Add cheese,
seasonings, and well-beaten yolks, and beat well. Fold in
stiffly beaten whites, turn into oiled baking dishes. Bake
in moderate oven one and one-half hours, or until a knife
comes out clean. Serve at once, with or without Italian
Sauce.
Cheese and Corn Loaf
i cup margarine 3 tablespoons salt
1 cup chopped green 4 quarts milk
pepper 2 quarts corn
2 quarts soft crumbs or 2 quarts grated cheese
2 quarts mashed potato 16 eggs
i teaspoon pepper
Use canned or fresh sweet corn. Cook pepper in mar-
garine five minutes. Mix all ingredients except egg whites,
beat well. Fold in stiffly beaten whites. Bake in moderate
oven one and one-half hours, or until a knife comes out
clean. Serve at once, with or without sauce.
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Corn Meal Souffle
if quarts corn meal 24 or more eggs
6 quarts cold milk i tablespoon paprika
f cup margarine \ teaspoon pepper
4 tablespoons salt 3 cups grated cheese
Put milk and margarine into double boiler; sprinkle
corn meal over top without stirring, let come to scalding
point, then stir well, and cook until thick as mush. Add
cheese, seasonings, well-beaten yolks; turn into mixing
pans and let stand till lukewarm. Fold in stiffly beaten
whites. Bake in moderate oven one and one-half hours,
or until a knife comes out clean. Serve at once.
Boston Roast
3 quarts white beans 3 quarts grated cheese
3 quarts mashed potato or 3 cups minced onion
2 qts. soft, coarse crumbs 3 tablespoons salt
Bean water to moisten i J teaspoons pepper
Soak beans over night, drain ; add cold water to cover,
bring slowly to boil, and cook in Aladdin oven or on range,
with slow heat, until soft. Drain, reserving water. Put
beans through meat chopper. Boil potatoes, put through
ricer, and pack lightly in cup to measure, or use left-over
potato. If bread is used, crumble coarsely ; or take dried
pieces, soak in cold water, wring dry in cheesecloth, and
crumble. Cook onion slowly in one cup drippings. Mix
ingredients thoroughly, adding more salt if needed, and
bean water to make of right consistency to pack in bread
tins. Or make a little softer, being careful that it is not
sloppy, and bake in casseroles or ramekins. Bake in
LUNCHEON DISHES 13!
moderate oven about an hour for large dishes. Serve with
Italian or any preferred sauce.
Vegetable Roast
4 quarts cooked soy beans i-J teaspoons pepper
4 quarts corn 3 tablespoons salt or more
2 quarts cooked hominy -| cup grated onion
2 quarts mashed potato I tbspn. vegetable extract in
i pt. dried, ground crumbs ij cups boiling water
I quart strained tomato 6 eggs, beaten well
Drain beans and put through meat chopper. If fresh
corn is used, run sharp knife down center of each row
of kernels, and remove pulp by scraping. Kornlet or
chopped canned corn may be used. Mix ingredients
thoroughly, adding bean water or more tomato if not
moist enough. It should be so moist that it will not keep
its shape at all. Rice may be used in place of hominy.
Turn into baking dishes, and cook in moderate oven about
an hour.
Split Pea Souffle
3 cups barley flour 24 to 30 eggs
3 cups bacon fat 4 tablespoons salt
3 quarts milk 2 teaspoons pepper
4 quarts mashed peas cup grated onion
Soak about one and one-half quarts split peas in cold
water over night; drain. Add water to come even with
top of peas, bring to boil, and simmer until soft; drain,
and reserve water. Put peas through puree strainer or
meat chopper. Melt fat, add flour ; remove from fire, add
hot milk, stirring constantly until smooth. Ham or sausage
132 MORE RECIPES FOR FIFTY
fat may be used in place of bacon. Cook in double boiler
thirty minutes. Add seasonings and pea pulp, and stir
into well-beaten yolks. Fold in stiffly beaten whites, and
bake in moderate oven one and one-half hours, or until
firm. Serve at once.
A ham bone cooked with the peas gives a delicious
flavor. In that case, use ham fat or unflavored meat
drippings instead of bacon fat.
Indian Fondue
3 quarts hot milk 2 cups minced green pepper
3 quarts crumbled corn 5 teaspoons mustard
bread or muffins 2 teaspoons paprika
2 pounds American cheese 2 tablespoons salt
2 cups minced red pepper 30 eggs
Grate or chop cheese. Crumble quite fine corn bread or
muffins (they should not be dried), and pack lightly to
measure. Mix first eight ingredients thoroughly, add
well-beaten yolks, and fold in stiffly beaten whites. Bake
an hour and a half, or until firm, in moderate oven.
Peanut Loaf
3 quarts hot boiled rice 10 eggs, well beaten
2 or 3 quarts chopped 4 quarts milk
peanuts 5 tablespoons salt
3 qts. soft bread crumbs 2 teaspoons pepper
f cup melted fat
Mix ingredients thoroughly, turn into greased baking
dishes or bread pans, set in pans of hot water or on
asbestos mats, and bake an hour, or until a knife comes
out clean. Serve with Plain Tomato or White Sauce.
LUNCHEON DISHES 133
Baked Barley
1 1 quarts pearl barley 2 teaspoons pepper
6 quarts boiling water 6 cups or more diced meat
2 tablespoons salt 3 quarts brown gravy
Add salt and barley to boiling water, and cook in fireless
cooker over night or all day. Turn into baking dishes,
add meat, pepper, and hot gravy or Brown Sauce, and mix
well with a fork. Bake about thirty minutes in moderate
oven. The meat may be omitted.
BREAKFAST CEREALS
There are several cereal products, not commonly used
for that purpose, which make excellent breakfast cereals :
pearl barley and cream of barley ; white corn meal, which
makes a very acceptable substitute for cream of wheat ;
a mixture of bran and rye meal, which makes a good
coarse cereal ; popped corn put through meat grinder.
Cream of Corn
Mix one and one-half quarts white corn meal with two
quarts cold water; add two tablespoons salt, and four
quarts boiling water. Boil five minutes, stirring constantly.
Cook in double boiler or fireless cooker three hours or
more.
Cream of Rye or Rye Flakes
Bring five quarts water to boil ; add three tablespoons
salt, and three and one-half quarts cream of rye or rye
flakes, stirring carefully with long-handled fork to pre-
134 MORE RECIPES FOR FIFTY
vent breaking of flakes. Boil one minute, and cook thirty
to forty-five minutes in double boiler.
Cream of Barley
Cook as Cream of Corn. This cereal is not very well
known in the East. It is similar to Ralston in color and
texture.
Pearl Barley
Add one quart pearl barley to six quarts boiling water,
add two tablespoons salt ; boil ten minutes, and cook five
or six hours in double boiler, or all night in fireless cooker.
VEGETABLES
Creamed Cucumbers
25 large cucumbers 2 cups margarine
3 quarts milk I tablespoon salt
2 cups rice flour or i J teaspoons pepper
f cup cornstarch -J cup minced parsley
I teaspoon celery salt I teaspoon paprika
Peel and quarter cucumbers, and remove seeds with
spoon. Add one and one-half tablespoons salt to four
quarts water, add cucumbers, and boil about ten minutes ;
drain in colander for several minutes, remove to serving
dishes.
Cream margarine and flour until smooth ; add hot milk,
stir until smooth, and cook thirty minutes in double boiler.
Add salt and pepper, pour over cucumbers, and sprinkle
with parsley.
Stuffed Cucumbers
The number of cucumbers depends upon their size and
the desired size of servings. If served as the main course
for luncheon or supper, the portions should be larger than
if served as a second vegetable. Pare, steam, or parboil
five minutes or more ; rinse with cold water, drain. Cut
in halves lengthwise, remove seeds, pressing out as much
moisture as possible. Fill cavities rounding full, cover
with soft, buttered crumbs, place in shallow pans with
cucumber water in bottom, and bake thirty minutes, or
until done. Serve with White, Cheese, or Tomato Sauce.
136 MORE RECIPES FOR FIFTY
Stuffing
3 quarts soft crumbs I cup bacon fat
2 qts. chicken or veal, or I J cups minced parsley
i pound bacon 2 tablespoons salt
-J cup chopped onion I teaspoon celery salt
i teaspoon pepper i cup chopped green pepper
Cut bacon in slices, cook until slightly brown ; remove
from fat, and chop fine. Cook finely minced onion and
pepper in bacon fat until softened. Mix all ingredients,
and moisten with stock or cucumber water.
Mock Oysters
Wash green tomatoes, remove stems, and cut in half-
inch slices or thicker. Dip in barley flour to coat thor-
oughly. Saute in hot frying pans containing cooking oil
or salt pork drippings to the depth of one-fourth inch.
They should be well browned on both sides, but not
burned. Sprinkle both sides with salt and pepper while
cooking. Arrange on hot platters; serve with Brown
Sauce. To make the latter, add sufficient drippings to
pan in which tomatoes were cooked, stir in flour, cook
until brown ; add hot stock, and when thickened and well
cooked, strain and pour over tomatoes, or serve in sepa-
rate dishes.
Baked Tomatoes
Wash ripe tomatoes, remove stems, cut in halves cross-
wise, and place in shallow pans with skin side down.
Sprinkle each with salt and pepper, and half a teaspoon
sugar. Put a bit of fat on the top of each. Bake in hot
oven forty-five minutes, or until done. Place on half-
VEGETABLES 137
slices of toast, or on bed of boiled rice. Serve with Cream
Sauce or White Sauce II.
Cream Sauce
Melt one and one-half cups salt pork or meat drippings,
add an equal quantity of barley or bread flour, and stir
until golden brown. Add a cup or more of tomato, and
cook until soft. Add three quarts creamy milk, strain into
double boiler, and cook until thickened. Serve in gravy
boats.
Peppers Stuffed with Rice
25 large green peppers i pound sausage minced or
4| quarts cooked rice I pound bacon diced
Cut peppers in halves lengthwise ; remove seeds, wash,
parboil five or ten minutes ; drain. Cook sausage or bacon,
mix with rice, moisten with a cup of margarine or fat,
add salt and pepper to taste, and fill peppers rounding
full. Place in shallow pans with a little water in bottom ;
bake thirty to forty minutes, moistening rice with rice
water if too dry. Serve with White Sauce made with
meat drippings, or with Tomato Sauce. In latter case,
moisten rice with strained tomato.
If more peppers are used, increase rice and sausage in
same proportion.
Carrots Glace
12 1 pounds carrots i^ cups boiling water
4 cups corn syrup I cup margarine
Wash carrots, and scrape or peel very thinly. Boil in
salted water until nearly done, or cook in steamer. Cut
in half-inch slices, or cut in quarters lengthwise, and each
138 MORE RECIPES FOR FIFTY
quarter in two or more pieces, according to length. They
may be cut before cooking, if preferred. Put into agate
pans to depth of about two inches. Add syrup and mar-
garine to water, with one teaspoon salt; dip over the
carrots, and bake forty-five minutes or longer, basting
with remainder of mixture.
Peas with Mint-Glazed Carrots
Prepare carrots as above. Just before removing from
oven, sprinkle with one-half cup finely chopped mint.
Drain and rinse peas, turn into double boiler, and for
each No. 10 can of peas add one-half cup butter, two
tablespoons sugar, one tablespoon salt, and one teaspoon
pepper, and allow thirty minutes for heating. If served
as main course for luncheon or supper, two cans peas
should be used. Mound peas in center of platter, with
border of carrots.
Carrots with Lima Beans
2 quarts Lima beans i cup sliced onion
4 quarts diced carrot 2 tablespoons salt
i pound salt pork I teaspoon pepper
Soak beans over night in cold water ; drain. Cover with
cold water, add one teaspoon soda, parboil fifteen minutes ;
drain.
Cut pork in small cubes, cook slowly until crisp, add to
beans. Cook vegetables in pork drippings until slightly
browned. Put beans, carrots, pork, and seasonings into
large, tightly covered kettle, or into casseroles ; add water
to come nearly to top of beans. Bake two hours, or until
done.
VEGETABLES 139
Carrots a la Pompadour
4 quarts cooked carrot 4 quarts White Sauce I
4 quarts cooked potato I cup grated cheese
Cut vegetables in half-inch cubes before measuring.
Dissolve cheese in white sauce. It is a great improvement
if cream is used in place of part of milk. Put vegetables
in layers in baking dishes, having potato on top. Add
sauce, cover with soft bread crumbs which have been
mixed with melted fat ; or grated cheese may be sprinkled
over the top. Bake about twenty minutes.
Mock Mushrooms
8 quarts diced egg plant if tablespoons salt
3^ quarts brown stock I J teaspoons pepper
i J cups fat or oil I teaspoon Worcestershire
if cups barley flour I teaspoon onion juice
Six or eight egg plants will be required. Peel, cut in
half-inch cubes; cook in boiling salted water twenty
minutes, and drain thoroughly.
Heat oil or salt pork drippings, add flour, and when
smooth, add hot stock. Stir till smooth and thickened;
add seasonings, and egg plant. Serve very hot on toast
or in border of Boiled Rice.
Scalloped Egg Plant
8 large egg plants \ cup minced parsley
I cup minced onion I \ teaspoons pepper
i J cups fat I tablespoon or more
3 cups chopped mush- salt
rooms 2 quarts soft crumbs
The number of egg plants depends upon size ; if very
large, six would be sufficient. Peel, cut in halves ; parboil
140 MORE RECIPES FOR FIFTY
in salted water ten minutes, or until tender but not mushy ;
drain well. Cut in half-inch cubes or pieces. Cook onion
slowly in fat until softened; add mushrooms, and cook
two minutes longer. Mix ingredients ; add egg plant water
to moisten, put in baking dishes or ramekins ; cover with
crumbs which have been mixed with fat or oil. Bake
until crumbs are brown. Serve with or without Tomato
or White Sauce.
Spring Greens
There are many common, so-called weeds that furnish
appetizing greens for those who have no early greens in
the garden. Every locality can furnish one or more
of these edible weeds, in addition to the ever present
dandelion.
Pigweed, or lamb's quarters, makes good greens when
young and tender, and is found wherever there is culti-
vated land. It may be used alone or in combination with
other greens, and is cooked like spinach. Dandelions
should be gathered before the flower bud makes much
growth, and may be cooked like other greens or served
raw as a salad. The marsh marigold, or cowslip, found
in marshy places, is prepared like spinach ; also purslane,
or "pusley." Sorrel, a common wayside weed in many
localities, may be used alone, or in combination as a salad ;
or cooked with dandelion, which makes a pleasing com-
bination. Mustard should be used when young, either
alone or in combination with greens of a mild flavor, such
as purslane or pigweed. Very young, crisp mustard leaves
make a good salad green. Milkweed is one of the most
valuable of the edible weeds, and, unlike many of them,
may be used throughout the season. Early in the spring,
the young stem may be used ; later, only the branches are
VEGETABLES 14!
edible. The young stalks may be bunched and cooked like
asparagus, with either melted butter or a white sauce.
The branches are usually cooked like spinach.
Kale
Remove tough leaves, wash thoroughly, and drain.
Cook in boiling water, adding one tablespoon salt to four
quarts water. It will require from thirty to sixty minutes'
boiling, according to age. Drain well, chop fine ; add one
cup butter and two cups stock to eight quarts chopped
kale ; simmer fifteen minutes, adding more salt if needed.
Kohl-Rabi
Peel one peck or more kohl-rabies, and cut in half-inch
slices, discarding tough or woody portions. Boil in salted
water thirty minutes, or until tender ; drain. Serve with
melted butter or three quarts White Sauce II.
Scalloped Kohl-Rabi
9 quarts sliced kohl-rabi 4 quarts White Sauce II
I J teaspoons pepper i quart soft crumbs
Peel kohl-rabi; cut in half-inch cubes, or in one-third
inch slices ; do not use tough portions. Boil in salted water
thirty minutes, or until soft, allowing one tablespoon salt
to four quarts water. Drain, put in baking dishes ; add
sauce, sprinkle with pepper, and cover with crumbs to
which one-half cup melted fat has been added. Bake
until crumbs are brown. Grated cheese may be used in
place of crumbs, or may be added to white sauce if desired.
142 MORE RECIPES FOR FIFTY
Turnips au Gratin
i peck white turnips 4 quarts White Sauce II
i teaspoons pepper i quart soft breadcrumbs
Peel turnips, cut in halves lengthwise, and then in slices ;
parboil five minutes with one teaspoon soda ; drain. Add
boiling water, with one teaspoon salt to each quart ; boil
until tender. Drain, put in baking dishes ; add sauce and
pepper, cover with buttered crumbs ; bake until crumbs
are brown. Grated cheese may be used in place of crumbs.
Cabbage a la Frangais
10 pounds cabbage f pound grated cheese
3 quarts White Sauce II I teaspoon paprika
Remove wilted or spoiled leaves, cut in quarters, soak
an hour in cold salted water ; drain. Boil twenty to thirty
minutes in salted water; chop coarsely, put in baking
dishes ; add white sauce, sprinkle cheese and paprika over
top. Bake about ten minutes.
Baked Apples and Onions
10 pounds onions 6 cups water
6 pounds apples i cup or more margarine
2 tablespoons salt i teaspoon pepper
Peel and slice onions ; peel, core, and slice apples. Put
alternate layers of apple and onion in casseroles, sprin-
kling each layer with salt and pepper. Melt margarine
in water, allowing one cup water to each dish. Cover
tightly, and bake about one and one-half hours.
VEGETABLES 143
Fried Onions
I J pecks onions 2 or more cups oil, mar-
Salt to taste garine, or drippings
Peel and slice onions. Into heavy, iron frying pans put
about one cup water, and from one- fourth to one-half
cup fat; depends upon size of pans the water should
barely cover bottom. Add onions, sprinkle with salt,
cover. Cook slowly, stirring occasionally, until water has
evaporated and onions are soft and golden brown, not
dark brown.
Onions with Nut Sauce
Peel one peck or more onions. Parboil in plenty of
boiling water, with one-half teaspoon soda, for two
minutes ; drain. Add fresh water to cover, boil five min-
utes ; drain again. Add boiling water to cover generously,
and boil an hour, or until quite soft. Have them well
done, even though they lose shape. If water turns quite
yellow, it is well to change it again. Drain well, and
add three quarts Brown Almond Sauce. Or use three
quarts White Sauce II, to which coarsely cut, well-roasted
peanuts have been added.
Stuffed Tomatoes
Choose about fifty large, firm, ripe tomatoes; wash,
cut a slice from stem end, and remove pulp to leave only
a wall about one-third inch in thickness. About five quarts
stuffing will be required. Use a mixture of left-over
chopped meat or minced fish, mixed with crumbs; or
well-seasoned canned or fresh sweet corn ; or boiled rice
which has been highly seasoned with onion, green peppers,
144 MORE RECIPES FOR FIFTY
celery, etc. Some of the chopped pulp may be added, if
desired. Fill tomatoes rounding full, cover lightly with
crumbs which have been mixed with melted fat or oil,
and bake from thirty to forty minutes. Serve with white
sauce, or with some creamed dish, such as celery or onions.
Cauliflower Greens
Wash the outer leaves of cauliflower, boil until soft in
salted water, chop rather fine; season with salt, pepper,
and melted butter.
Cauliflower au Gratin
Prepare as Cabbage a la Franc.ais, using from six to
nine cauliflowers, according to size.
Cauliflower with Turnip
6 pounds white turnips 4 large cauliflowers
Cut turnips in three- fourths inch cubes ; or cut in halves
or quarters lengthwise, then in half-inch slices. Boil in
salted water until about half done. Separate cauliflowers
into flowerets, and add to turnip ; continue cooking until
done, about forty-five minutes altogether. Serve with
melted butter, with white sauce, or as Cauliflower au
Gratin.
Cauliflower Polonaise
Remove stalks and leaves from six or eight large heads
of cauliflower. Soak heads in cold salted water an hour
or more. Cook until tender in boiling salted water, from
thirty to sixty minutes ; drain.
Crumble soft, stale bread quite coarse, having about
two quarts in all. Mix with one cup melted fat, turn into
VEGETABLES 145
large, shallow pan, and toast in oven until crisp and golden
brown. Arrange cauliflower heads on platters, sprinkle
with toasted crumbs. Serve with Hollandaise Sauce, or
pour over cauliflowers a rather generous quantity of
melted margarine.
Creamed Parsnips
Wash and scrape fourteen or fifteen pounds parsnips ;
cut in any desired way. Cook in salted water until tender,
but not broken.
Melt one and one-half cups margarine or pork drippings ;
stir into it one and one-half cups barley flour. Add three
quarts water in which parsnips were boiled; stir until
smooth and well boiled. Season with pepper and more
salt if needed. Pour over drained parsnips, and serve at
once.
Creamed Radishes
Wash radishes and remove stem and root. It is not
necessary to peel them. They may be left whole, or cut
in any desired way. Cook in salted water thirty minutes,
or until tender. Serve in three quarts White Sauce II,
using part of the radish water if desired. Sprinkle with
minced parsley.
Summer Squash
If squash is young and the skin tender, it is unnecessary
to peel it. Wash, cut in one-third inch slices ; dip in egg
and sifted crumbs, or in fritter batter ; sprinkle with salt
and pepper. Saute in frying pans in meat drippings or
cooking oil.
146 MORE RECIPES FOR FIFTY
Scalloped Salsify
12 bunches salsify 6 green peppers minced
(vegetable oyster) 3 cups minced onion
3 quarts soft crumbs 3 quarts brown stock or
i cups drippings 3 quarts White Sauce I
If white sauce is used, the crumbs are omitted. Scrape
salsify, put at once into water to which enough vinegar
has been added to make it slightly acid; this prevents
discoloration. Cut in pieces before or after cooking. Boil
in salted water until soft ; drain. Cook pepper and onion
in drippings until softened, but not brown. Put salsify in
baking dishes in layers, alternating with pepper and onion,
and the crumbs if used. Add sauce or stock ; bake thirty
minutes in moderate oven.
Corn, California Style
6 quarts canned corn i cup chopped green pepper
2 quarts milk I to 2 pounds bacon
I cup barley flour or 3 quarts soft crumbs
\ cup potato flour i tablespoon salt
I cup bacon fat i teaspoon pepper
Make a white sauce of the milk, bacon fat, flour, salt,
and pepper, following directions for White Sauces. Add
corn, crumbled stale (not dried) bread, and finely chopped
pepper. Put in casseroles, and sprinkle over top diced
bacon which has been cooked just enough to give one cup
drippings. Bake in moderate oven until bacon is crisp
and golden brown in color. To conserve bacon, grated
cheese or buttered crumbs may be used for top, and
another fat used in sauce.
VEGETABLES 147
Savory Corn
i J cups white corn meal f cup green pepper
2j cups cold milk 2 tablespoons salt
3 quarts hot milk -J cup drippings
4 quarts corn or kornlet 16 eggs, well beaten
Mix cold milk and meal; add to hot milk, stirring
constantly until thickened. Add remaining ingredients;
mix well, and turn into baking dishes. Set in pans of
water or on asbestos mats. Bake in very moderate oven
sixty to ninety minutes. When done, a knife will come
out clean.
Creamed Cabbage
12 pounds cabbage 3 quarts White Sauce II
Remove wilted or discolored leaves, cut in quarters, and
soak in salt water an hour or more ; drain. Cook in boiling
salted water from thirty to sixty minutes, but be careful
not to overcook it. Drain well. Remove tough stalk, cut
coarsely, turn into serving dishes, and add hot sauce.
Sprinkle with paprika or finely chopped parsley.
Cabbage Rolls
Put left-over meat through meat chopper beef, veal,
lamb, pork, or a mixture of several kinds. Season with
salt, pepper, and minced onion, or any desired combina-
tion of seasonings. Moisten with left-over brown gravy
or meat sauce. Wash cabbage leaves of convenient and
uniform size, allowing one for each person to be served.
Put into boiling water until wilted ; drain. Put tablespoon
or more meat on each leaf. Roll, sprinkle with salt ; place
folded side down in steamer, cook thirty to forty-five
148 MORE RECIPES FOR FIFTY
minutes. Serve with Brown, Plain Tomato, or Savory
Sauce. In place of meat, a mixture of rice, minced parsley,
and bacon which has been cooked until just beginning to
brown, then chopped, may be used. Make White Sauce
to serve with these rolls, using bacon drippings in place of
butter. Or place rolls in baking dishes, add sauce, and
bake about thirty minutes.
Canned Asparagus Creamed
4 quarts White Sauce II 4 to 6 pound-cans asparagus
100 small slices toast I tablespoon paprika
Drain asparagus without removing from cans. Remove
to board, and with sharp knife cut in inch pieces, discard-
ing any portions too tough to eat. Be careful not to crush
asparagus. Make white sauce in large double boiler ; add
asparagus about fifteen minutes before serving. Stir once
very carefully with long, two-tined fork, just enough to
moisten asparagus. Dip toast in cold salted water, put
on buttered platters that will endure heat, and put in oven
a few minutes to reheat. Cover with creamed asparagus,
sprinkle with paprika ; serve very hot. Barley bread makes
good toast. Finely chopped parsley may be used in place
of paprika.
Creamed String Beans
i peck string beans ij cups barley flour or
i J pounds bacon i cup potato flour
3 quarts milk i teaspoon pepper
Wash beans, string, and cut in inch pieces. Put into
boiling water, and boil rapidly for twenty minutes ; drain.
Cook in boiling water to which one-half teaspoon salt to
VEGETABLES 149
each quart has been added. When tender, drain, and add
to following sauce :
Cook diced bacon slowly until slightly colored; skim
out, and add to cooked beans. Pour off all but one and
one-half cups fat, and add flour. Stir until smooth, and
add hot milk, stirring all the time. If not smooth, beat
with Dover egg beater ; cook thirty minutes in double
boiler. Season to taste with salt; add beans, reheat, and
serve. Margarine or meat drippings may be used in place
of bacon.
Beans a la Monitor
3 quarts yellow-eye beans 2 pounds onions
1 to 2 pounds bacon 4 tablespoons salt
Soak beans over night or for several hours; drain.
Cover with cold water, add one teaspoon soda, and parboil
five minutes ; drain.
Cut bacon in half-inch cubes, cook till slightly colored ;
add to beans. Cook sliced onions in bacon fat for three
minutes; then add onion, fat, salt, one teaspoon pepper
to beans and bacon. Add water barely to cover. Bring to
boil ; cook in fireless cooker or Aladdin oven for five or six
hours, or until soft. Add more salt if needed.
Creamed Peas
2 No. 10 cans peas or 3 quarts White Sauce II
6 qts. cooked fresh peas I teaspoons pepper
Drain and aerate canned peas, reheat in white sauce ;
or add freshly cooked green peas. In the latter case, cook
peas in smallest possible amount of water, and use water
in place of part of milk, so as to save all the sweetness
and flavor of the peas.
I5O MORE RECIPES FOR FIFTY
Baked Split Peas
3 quarts split peas 2 teaspoons pepper
i J pounds bacon 4 tablespoons salt
Soak peas in cold water over night ; drain. Add boiling
water to nearly cover, and salt ; cook in fireless cooker or
Aladdin oven three hours, or until soft, adding water
if necessary to keep from burning. The peas should be as
moist as possible without being juicy. Put into casseroles,
sprinkle with pepper, and cover the top with cubes or
inch squares of bacon. Cook in rather hot oven until bacon
is done.
Lentils, Creole Style
3 quarts lentils i quart sliced onion
1 J pounds salt pork I pint chopped pepper
2 No. 10 cans tomatoes 4 tablespoons salt
Soak lentils over night in cold water ; drain. Add boil-
ing water to cover, simmer thirty minutes; drain. Put
lentils in large, tightly covered kettle or bean pots; add
diced pork, strained tomato, onion, chopped green pepper,
salt, and pepper to taste ; add water barely to come to top.
Cook two hours, or more if necessary, in fireless cooker
or Aladdin oven, adding water if needed.
Serve alone or in border of Boiled Rice ; or add boiled
rice to lentils before serving.
Stewed Lentils
Soak three quarts lentils over night in cold water;
drain. Add boiling water to cover, allowing one teaspoon
salt to each quart ; simmer one hour or more. They should
be quite tender, but not broken. Drain, pile in center of
VEGETABLES
platters; surround with border of rice, and serve with
Italian or Highly Seasoned Tomato Sauce.
Vegetable Hot-Pot
2 cups drippings 6 quarts cut string beans
I quart sliced onion 4 tablespoons salt
1 quart cut celery I teaspoon pepper
2 quarts sliced carrot or 3 quarts stock or water
yellow turnip I J cups barley flour
6 quarts sliced potato i cup minced parsley
Cut onions, carrots, and potatoes into half-inch slices.
If vegetables are large, cut in halves lengthwise before
slicing. Cut celery and string beans in inch pieces. Cook
onion and carrot in drippings until light brown, remove
from fat to kettle, add string beans ; pour on boiling water
or stock, and boil one hour. Add potato, celery, and
seasonings, and boil another hour, or until all are tender.
Stir in thickening which has been mixed with drippings ;
boil two or three minutes, stirring constantly. Serve with
Corn Meal Biscuit.
Scalloped Kidney Beans
2 qts. red kidney beans 3 cups chopped onion
i quart raw rice f cup oil or fat
6 quarts strained tomato 3 tablespoons salt
J cup brown sugar i teaspoon paprika
Soak beans twelve hours or more; drain. Cover with
cold water, add one teaspoon soda, parboil fifteen min-
utes; drain. Add one tablespoon salt, and boiling water
barely to come to top; cook slowly until soft, adding
152 MORE RECIPES FOR FIFTY
water if necessary to prevent burning. There should be
a small amount of thick juice when done.
Parboil rice five minutes or more in boiling water; it
should be about half done. Drain.
Strain tomatoes; add finely chopped onion, oil, two
tablespoons salt, sugar, and paprika. Arrange beans and
rice in layers in casseroles, having bottom of beans and top
of rice. Add sauce, lifting bean mixture with fork to
allow sauce to moisten all parts. Bake thirty minutes
or more in moderate oven.
Beets Pickled with Onions
4 quarts cooked beets 3 quarts weak vinegar
i^ quarts onions J cup brown sugar
6 tbspns. pickle spice 2 teaspoons salt
Slice beets before measuring. Peel mild onions, and
cut in very thin slices before measuring. Pack beets in
earthenware or enamel receptacle, alternating with onions.
Add sugar and spices to vinegar, bring to boil, pour over
vegetables, and let stand several days before using.
Scalloped Mushrooms
4 qts. so ft, coarse crumbs 2 teaspoons pepper
\ cup minced onion f to i pound bacon
1 cup minced parsley 3 tablespoons salt
4 quarts chopped mush- 2 cups barley flour
rooms 3 quarts mushroom water
2 teaspoons celery salt or brown stock
J cup oil or butter
Use fresh mushrooms, or soak two pounds dried ones
twenty-four hours or longer in cold water to cover ; drain,
VEGETABLES 153
and reserve water. Chop mushrooms. Cook sliced bacon
until slightly brown ; chop, and add to mushrooms. Cook
onion slowly in bacon fat for five minutes ; add flour, stir
until smooth. Add stock or mushroom water, cook until
thickened, stirring constantly, and cool until lukewarm.
Add half of salt, and coarsely crumbled white bread
crumbs, with exception of three cups reserved for top.
Add parsley, celery salt, and remaining salt to mushrooms,
and add sauce to make quite moist. Put in baking dishes,
cover with crumbs which have been mixed with melted
butter or oil. Bake till crumbs are well browned.
Baked Squash in Shell
Choose smooth, hard-shelled winter squash, such as
Hubbard ; cut in three-inch pieces, removing seeds and
pith. Place shell side down in shallow pans ; cover,
and bake two hours, or until soft. Remove to platters or
small individual dishes, and eat from shell, seasoning it
with salt, pepper, and butter as it is eaten. From twenty
to twenty-five pounds squash will be required to serve in
shell ; thirty or more pounds if removed from shell.
Vegetable Hash
4 quarts cooked cabbage I cup chopped onion
4 quarts cooked potato I cup chopped green pepper
2 quarts cooked turnip 3 tablespoons salt
2 quarts cooked beet I cup drippings
i cup chopped parsley 3 cups stock
Chop ingredients coarsely, or cut in small cubes. Cook
onion and pepper in drippings slowly, until softened.
The proportion of vegetables may be varied to suit con-
154 MORE RECIPES FOR FIFTY
venience. Mix ingredients thoroughly, put into casseroles
or baking dishes ; bake forty-five to sixty minutes.
Puff Balls, Benzie Style
Peel puff balls, discarding any portions that are not
perfectly white. Cut in half-inch slices, dip in egg and
sifted cracker crumbs, sprinkle with salt and pepper,
and saute in oil, butter, or drippings until golden brown
on both sides. Serve at once.
Stuffed Celery
Wash and trim fresh, crisp stalks of celery, scraping off
any discolored portions. Stir together, until well blended,
four Neufchatel cheeses, one-half pound Roquefort cheese,
one-fourth cup margarine, and salt to taste. Fill cavities
in celery stalks with this mixture, rounding it a little in
order to use more cheese mixture. Sprinkle with paprika.
Jellied Vegetables
J cup gelatine i J tablespoons salt
I cup cold water I cup light brown sugar
I quart boiling water I J quarts celery
cup lemon juice I cup green pepper
I J cups vinegar I cup pimento
Chop vegetables before measuring. Cabbage may be
used in place of celery, and corn syrup in place of sugar
by omitting one cup water. Dissolve gelatine in cold water,
add boiling water, acid, sugar, and salt. When it begins
to set, add vegetables, and pour into individual molds, or
into large molds of any desired shape. Serve as garnish
VEGETABLES 155
for cold meats, or on lettuce as salad, with or without
dressing.
New York Baked Beans
3 quarts pea beans I to 3 pounds pork
4 tablespoons salt I teaspoon pepper
Wash beans, and soak over night in plenty of cold
water; drain. Cover with cold water, add one teaspoon
soda, bring slowly to boil ; cook five or ten minutes ; drain.
Add boiling water, and simmer until beans begin to soften,
but do not lose shape; add salt and pepper, turn into
casseroles.
Dip pork into boiling water; scrape rind, then cut
through rind ready for slicing. Press a chunk of pork
into middle of beans in each casserole ; cover closely, and
cook in moderate oven three hours, or until done, adding
more water if needed. Then remove cover to brown top
of beans and pork. Serve with tomato catsup, Chili Sauce,
or mustard pickles.
Baked Soy Beans
5 pints yellow soy beans i tablespoon mustard
I pint pea beans 2 teaspoons pepper
1 to 2 pounds salt pork 2 teaspoons ginger
2 cups chopped onion 4 tablespoons salt
f cup molasses J cup vinegar
Wash beans, cover with cold water, and soak two days
or more in cold place; drain. Add cold water to cover,
and one teaspoon soda ; parboil twenty to forty minutes ;
drain.
Scald salt pork, scrape rind, and cut pork in two-inch
cubes or in slices. Add pork, onion, molasses, and season-
156 MORE RECIPES FOR FIFTY
ings to beans, barely cover with boiling water; cover
closely, and cook in slow oven or fireless cooker from
twelve to eighteen hours, adding more water as needed.
The pea beans may be omitted, and one-half cup barley
flour added, in order to give right consistency to juice or
liquor, as soy beans contain little starch.
Bean Rarebit
3 quarts baked beans 2 teaspoons salt
3 quarts milk or I teaspoon paprika
3 quarts strained tomato -J teaspoon pepper
| cup drippings cup made mustard or
i quart grated cheese I cup chopped mustard
6 tablespoons cornstarch pickle
Put beans through fine meat chopper. Melt drippings,
add cornstarch which has been mixed with paprika,
salt, and pepper ; stir until smooth. Add hot milk, stir until
smooth ; add bean pulp, cheese, and mustard. Cook about
thirty minutes in double boiler. If too thick, add more
milk or tomato juice. Stewed red kidney beans may be
used instead of Boston Baked Beans.
Beans, Italian Style
3 qts. red kidney beans 3 quarts strained tomato
I \ quarts spaghetti I cup barley flour
f cup minced onion 5 tablespoons salt
| cup drippings I teaspoon paprika
Soak beans over night ; drain. Cover with cold water,
add one teaspoon soda ; bring to boil, and cook ten minutes
or more ; drain. Add boiling water and four tablespoons
VEGETABLES 157
salt, and cook all night or all day in fireless cooker or
Aladdin oven ; drain, and reserve liquor for soup.
Break spaghetti in inch pieces, and cook as for boiled
macaroni. Boiled samp may be substituted for spaghetti
when conservation of wheat is essential.
Cook onion in drippings, add flour, stir till smooth;
add hot tomato, stirring constantly. Boil four or five
minutes, add paprika and rest of salt, and carefully stir
in cooked spaghetti or samp. Pile beans in center of
platters, and surround with sauce.
Potato Wiggle
4 quarts cold potato 4 quarts White Sauce II
4 quarts cooked peas Salt and pepper to taste
Cut potatoes in small cubes before measuring. Drain
peas, and if fresh peas are used, the water in which they
are cooked may be used in place of part of milk. Peas
should be cooked in the smallest possible amount of water.
Potato cubes may be replaced by small, whole, new
potatoes. The proportion of potato and peas may be varied
to suit conditions. Reheat in sauce.
Mexican Rabbit
6 tablespoons margarine 2 qts. canned corn, fresh
6 large green peppers grated corn, or kornlet
3 pounds cheese I tablespoon salt
12 eggs i qt. coarsely cut tomato
Wash peppers, remove seeds and white portions, and
chop coarsely. Melt margarine, add chopped pepper, then
cook slowly until softened. Turn into double boiler, add
cheese, corn, salt, and tomato. When cheese is melted and
158 MORE RECIPES FOR FIFTY
mixture sufficiently cooked, add to beaten eggs, and stir
until mixture is hot and thickened. Serve on crackers, or
on bed of boiled rice or hominy.
Red Bunny
3 quarts strained tomato 2 teaspoons soda
I quart hot milk 12 to 16 eggs
ij cups fat 2 pounds cheese or less
i| cups barley flour or if tablespoons salt
bread flour 2 teaspoons paprika
Melt fat, add flour ; remove from fire. Add milk, stir-
ring constantly until smooth; cook twenty minutes in
double boiler. Add grated or chopped cheese and season-
ings, and stir into beaten eggs; return to double boiler
and cook ten or fifteen minutes longer, stirring occasion-
ally. Add soda to tomato, strain ; bring to boil, and stir
gradually into milk mixture. Beat with Dover egg beater,
and serve at once on crackers, moistened toast, or on bed
of cooked hominy.
Candied Sweet Potatoes
1 6 pounds sweet potatoes 3 cups dark corn syrup
% cup butter or margarine if cups water
Wash and pare potatoes; they should not stand long
after peeling, or they will turn dark, even when kept in
water. Cook twenty to thirty minutes in salted water;
drain. Cut in halves or thirds, according to size; put in
baking pans to depth of about two inches. Boil water,
syrup, and butter together one minute ; dip part of it over
potatoes. Bake forty-five minutes, basting with remaining
syrup mixture. They should be well glazed.
VEGETABLES 159
Potatoes Philippa
4 quarts cold potato 4 quarts White Sauce II
4 quarts cold white turnip -J cup minced parsley
Cut potatoes and turnips in half-inch cubes before
measuring. Reheat in sauce, and sprinkle with chopped
parsley.
Curried Potatoes
6 quarts diced potato J cup minced parsley
2 quarts diced onion \ tablespoon salt
3 quarts White Sauce II I \ tablespoons curry
Cut cold boiled potatoes into half-inch cubes. Boil
diced onion fifteen minutes; drain, and add to potato.
Mix curry and one-half tablespoon extra salt with white
sauce seasonings. Add sauce to potato mixture, heat ten
or fifteen minutes in double boiler; turn into serving
dishes, and sprinkle with parsley.
Potatoes a la Virginia
8 quarts raw potato 2 tablespoons salt
| quart sliced onion I qt. fine, dry crumbs or
i \ pounds bacon ij cups cornstarch
i \ teaspoons pepper 4 quarts hot milk
Meat drippings or cooking oil may be substituted for
bacon. Pare and slice potatoes before measuring, and
parboil one or two minutes. Add salt and pepper to
hot milk. Cut bacon in tiny dice. Put layer of potato
in bottom of casseroles, sprinkle with onion and crumbs ;
repeat. Add hot milk, sprinkle bacon over top. Cover
dishes until nearly done ; bake in moderate oven one and
l6o MORE RECIPES FOR FIFTY
one-half hours, or until potatoes are soft. If cornstarch
is used, mix with cold milk to make smooth, then add
scalded milk, and pour over potato.
Italian Potatoes
8 quarts cold diced potato 4 quarts White Sauce I
3 cups green pepper i tablespoon salt
i pound or more cheese i teaspoon pepper
Melt grated cheese in hot white sauce. Cut cold boiled
or baked potatoes in half-inch cubes, put in baking dishes,
sprinkle with chopped peppers, salt, and pepper; add
white sauce. Mix soft, stale crumbs with melted fat,
and cover top ; or use part of the cheese. Bake in moderate
oven fifteen minutes, or until crumbs are brown.
Potatoes a la Clifton
i peck potatoes 12 to 16 egg whites
i quart milk i pound cheese grated
5 tablespoons salt i^ pounds bacon
Boil and mash potatoes; add salt, cheese, and milk;
beat until creamy. Fold in stiffly beaten whites, pile
in baking dishes; cover with very thin slices of bacon,
allowing one to each person. Bake thirty minutes, or until
bacon is done. Serve as main luncheon dish.
Potatoes with Parsley Sauce
Cook peeled potatoes of uniform size in boiling salted
water until soft. Drain, turn into serving dishes; add
Parsley Sauce, and serve at once. Steamed instead of
boiled potatoes may be used.
VEGETABLES l6l
Potato Hot-Pot
8 quarts sliced potato 4 tablespoons salt
2 quarts sliced onion i teaspoons pepper
4 quarts strained tomato i cup barley flour
Peel and slice potatoes, parboil one or two minutes ;
drain. Put layer in baking dishes, add onion, sprinkle
with salt, pepper, and flour ; repeat. Water may be used
in place of part of tomatoes ; strain, and add to potatoes.
Cover dishes, and bake one and one-half hours, or until
done.
Scalloped Potatoes with Ham
7 quarts cold diced potato I tablespoon salt
i quart diced ham i teaspoon pepper
4 quarts White Sauce I ^ cup minced parsley
Cut cold, cooked ham in small pieces or dice. Put into
baking dishes, with potato, salt, and pepper; add sauce,
lifting potato with fork, to allow sauce to moisten all
parts. Bake about twenty minutes in moderate oven.
Sprinkle with parsley, and serve at once.
Potato and Onion Scallop
4 quarts sliced potato J cup cornstarch
4 quarts sliced onion 3 tablespoons salt
4 quarts milk 2 teaspoons pepper
Peel and slice potatoes and onions before measuring;
parboil separately three to five minutes ; drain. Put into
baking dishes in alternate layers, dredging each layer with
cornstarch mixed with salt and pepper; add hot or cold
milk, cover closely, and bake one and one-half to two
l62 MORE RECIPES FOR FIFTY
hours. Add more milk, if necessary ; the potato mixture
should be slightly creamy when done. One and one-half
cups butter substitute may be added when not necessary
to save fat.
SALADS AND SALAD DRESSINGS
THERE are three types of salad in common use: the
light or "green" salad of lettuce or other salad plants,
cucumbers, tomatoes, or radishes; the substantial salad
of meats, fish, or nutritious vegetables; and the fruit or
cheese salad, suitable for dessert.
In the recipes that follow, the fruit salads, and a few
other kinds, are usually given without definite amounts.
The size of fruits and the desired size of servings deter-
mine the amount. For instance, half an egg or a whole
egg may be allowed to each person. If pears or peaches
are large, half of one makes a fair-sized serving; but if
fruit is small, or servings are to be large, one and one-half
or two must be allowed to each. If lettuce is to be served
alone, at least nine large heads are needed; if used as
foundation or garnish, six large heads are sufficient, unless
servings are to be very generous in size.
Wash salad plants thoroughly, and keep in cold place
until served. Marinate vegetables and meats for an hour
or more in freshly made or left-over French Dressing.
Do not add dressing to green salads till just before serv-
ing, as they wilt very quickly.
If parsley (or lettuce) is washed and kept in tightly
covered receptacle, it will keep fresh and crisp for some
time.
There are several oils, besides olive oil, that are suitable
and satisfactory for marinating salads, and for dressings ;
cottonseed, peanut, and corn oil are particularly good.
163
164 MORE RECIPES FOR FIFTY
Apricot Salad
Drain canned apricots, arrange on crisp heart leaves of
lettuce. Serve with Cream, Swiss, or Cream Mayonnaise
Dressing; or with Bretton Woods Dressing, made with
apricot syrup.
Grapefruit Salad
12 large grapefruit 6 sweet green peppers
i quart cut celery 3 sweet red peppers
Remove grapefruit pulp carefully, discarding seeds.
Clean and scrape celery as needed, and cut in half-inch
pieces. Wash peppers, remove seeds and white portions ;
cut in two lengthwise, then cut across in very thin slices
or shreds. Mix grapefruit and celery, arrange on heart
leaves of lettuce ; garnish with pepper shreds, and serve
with Bretton Woods or Mayonnaise Dressing.
Orange and Chestnut Salad
Peel seedless oranges, and cut in slices. Peel boiled
chestnuts, and cut in very thin slices. Arrange on shredded
lettuce or watercress, and serve with Bretton Woods,
Cream French, or Mayonnaise Dressing.
Peach Salad
Use canned peaches, allowing a large half peach for
each person. Place on lettuce leaves; fill centers with
dates cut in small pieces, or with plumped Sultana raisins.
Serve with Bretton Woods Dressing, or with Swiss or
Cream Dressing. Chopped nuts may be sprinkled over
dressing, if desired.
SALADS AND SALAD DRESSINGS 165
Or drain peaches, arrange on lettuce, and fill centers
with sweetened whipped cream to which a little lemon
juice has been added.
Melon Salad
Cut in cubes, and serve on lettuce ; or serve from shell,
with Bretton Woods Dressing, or salt, pepper, and sugar.
Sunflower Salad
36 to 48 seedless oranges Bretton Woods Dressing
2 to 4 packages dates Watercress
Remove yellow rind of oranges with grater. Peel, and
remove pulp carefully from each section. Arrange water-
cress on individual plates ; place orange sections like petals
of a flower, sprinkling with grated orange peel. Wash
and stone dates ; cut each in four pieces, and pile in center.
Serve with Bretton Woods Dressing. Use in dressing
any orange juice that escapes.
Plumped, seedless raisins may be used in place of dates,
allowing four or five raisins to a serving.
Apple, Celery, and Raisin Salad
4 quarts cut apple I teaspoon paprika
i quarts cut celery I \ cups salad oil
3 cups raisins \ cup lemon juice
J teaspoon salt 2 tablespoons sugar
Stew raisins slowly, in as little water as possible, until
plump and tender, but not mushy; drain. Beat together
oil, seasonings, lemon, sugar, and six or eight tablespoons
raisin water. Peel apples, quarter, and slice crosswise.
The slices should be thick enough not to break. Cut
1 66 MORE RECIPES FOR FIFTY
celery in quarter-inch slices. Marinate apples and celery
in oil mixture thirty minutes ; drain, add raisins. Serve on
shredded or heart leaves of lettuce. Serve with Cream
or Cream Mayonnaise Dressing. Dates may be used in
place of raisins.
Cherry Salad
Use pitted red or white canned cherries. Arrange on
heart leaves of lettuce, with small balls made of Neuf-
chatel or cottage cheese; or with marshmallows which
have been cut in fourths. Serve with French or Bretton
Woods Dressing.
Pear Salad
Use canned or fresh pears. Serve in halves, quarters,
or slices. Serve on crisp shredded or heart leaves of
lettuce. Garnish with strips of canned pimento or stuffed
olives. Serve with any preferred dressing.
Manhattan Salad
| cup gelatine in 2 quarts cut apple
2 cups cold water I quart celery
I quart boiling water 2 cups broken nuts
I cup sugar 2 small cans pimentos
i cup lemon juice 6 heads lettuce
Soak gelatine in cold water ten minutes; add boiling
water, sugar, and lemon juice. Chill until it begins to
stiffen, then add apples and celery, which have been cut
in small cubes or pieces, and nuts. Turn into individual
molds, and chill. Serve on lettuce ; garnish with pimento
cut in strips. Pass with it Cream or California Mayon-
naise. Serve as dessert.
SALADS AND SALAD DRESSINGS 1 67
Stuffed Celery Salad
Fill celery stalks with Roquefort or Neufchatel cheese ;
cut in inch pieces and serve on lettuce, with French
Dressing.
Frozen Fruit Salad
6 tbspns. potato flour i quart hot milk
i cup sugar 2 cups vinegar
if tablespoons salt 2j cups cream
J teaspoon paprika I No. 3 can pineapple
5 tablespoons margarine i cup or more orange
8 beaten egg yolks i cup banana or peach
Mix flour, sugar, salt, and paprika. Melt margarine,
add flour; then, slowly, well-beaten yolks. Stir until
smooth. Add hot milk slowly, and cook over hot water
until it thickens, stirring constantly. Add vinegar, remove
from fire ; beat hard, chill. Fold in whipped cream, and
add fruit mixture : Cut bananas and pineapple into small
pieces. Peel oranges, and remove pulp separately from
sections. White or red cherries may be added, or be used
in place of some other fruit.
Fill small baking powder cans or pudding molds solidly
with mixture ; cover tightly, pack in ice and salt, let stand
three hours or more. Cut in slices ; serve on lettuce leaves,
as the dessert course. No dressing is needed.
Clover Leaf Salad
Remove a slice from the stem end of large, perfect
green peppers. Wash, and remove seeds carefully, so as
not to break peppers. Press solidly into the peppers
enough Neufchatel, cream, or cottage cheese to fill cavities.
1 68 MORE RECIPES FOR FIFTY
The cheese should be salted to taste. Set in cold place to
harden. Before serving, cut crosswise in slices one-third
to one-half inch in thickness; place on shredded lettuce.
Serve with French Dressing.
Tomato and Cheese Salad
25 large, firm tomatoes f cup minced olive
8 to 12 Neufchatel J cup minced red pepper
cheeses i to i teaspoon salt
-| teaspoon white pepper
Chop olives and pepper very fine, mix thoroughly with
cheese and seasonings ; roll in balls about half an inch in
diameter. Cut tomatoes in halves crosswise; place each
half on two or three heart leaves of lettuce, with cheese
balls on top.
The olives and red pepper may be replaced by finely
chopped parsley and paprika. Cottage cheese may be used
in place of Neufchatel. Serve with French Dressing.
Greenbrier Salad
50 slices pineapple 3 large green peppers
10 Neufchatel cheeses 6 heads lettuce
If slices are large, they may be cut in two; three to
five No. 3 cans are required. Place on crisp, blanched
lettuce leaves. Mix cheese with three-fourths teaspoon
salt, shape in tiny balls, and place on pineapple. Wash
peppers, remove seeds and white portions; cut in two
lengthwise, and cut across in very thin slices. Arrange
in border around pineapple. Serve with Bretton Woods
Dressing.
SALADS AND SALAD DRESSINGS 169
This salad is delicious with preserved green goose-
berries dipped over cheese balls, using some of the
gooseberry syrup in the dressing.
Berkeley Salad
6 or more heads lettuce I pound Young America or
I No. 3 can pineapple any soft, yellow cheese
1 large can pimentos French Dressing
Wash lettuce ; leave small heart leaves whole, but shred
or tear the large leaves in pieces. Put in refrigerator
until very crisp. Arrange in salad bowls ; scatter over it
pineapple which has been cut in shreds or slivers, coarsely
crumbled cheese, and shreds or small pieces pimento.
Serve with French Dressing.
Banana Sandwich Salad
25 or 50 bananas 2 cups walnut meats
2 to 4 cups raisins J cup preserved ginger
Chop raisins, walnuts, and ginger fine; moisten with
ginger syrup and lemon juice to taste. Chill and peel
bananas, serving a whole or half banana to each person.
Split lengthwise, put filling between; place on bed of
watercress, and serve for dessert with Cream or California
Mayonnaise, or with Cream Dressing.
Beechcroft Salad
8 Neufchatel cheeses I tablespoon salt
2 cups peanut butter 12 to 14 large, red apples
Put cheese, peanut butter, and salt into bowl ; mix well.
Oil fingers slightly with salad oil, and form mixture into
I7O MORE RECIPES FOR FIFTY
small balls. Wash apples, remove centers with corer,
and cut each apple crosswise into four or five slices.
Place on watercress or lettuce, fill center with cheese balls,
and serve with Bretton Woods Dressing. Cook cores in
small amount of water; strain, and use juice in dressing.
Cottage instead of Neufchatel cheese may be used. As
fast as apples are cut, moisten with French Dressing,
or put in salted water to prevent discoloration.
Prune and Cheese Salad
Wash prunes ; soak over night, or longer, in cold water ;
steam until tender, but not mushy. Remove stones, crack,
and reserve meats. The prunes should not be broken, and
it is well to chill them before removing meats. Add salt
to taste, and chopped meats, to cottage or Neufchatel
cheese; fill prune cavities, and place three or four on
lettuce leaves. Serve with Bretton Woods or French
Dressing, to which one tablespoon powdered sugar has
been added. The chopped meats may be sprinkled over
top, instead of mixed with cheese. Steamed dates may
be used in the same way.
Bacon Salad
8 heads lettuce or their 2 tablespoons brown sugar
equivalent i teaspoon pepper
i pound or more bacon 2 teaspoons paprika
i J cups vinegar i teaspoon mustard
Cut bacon in one- fourth inch dice ; cook till crisp. Mix
dry ingredients, add vinegar, and stir until smooth; add
to bacon and fat, bring to boiling point. The larger and
broken outside leaves of lettuce may be used, leaving
SALADS AND SALAD DRESSINGS 171
the inside ones for another salad. Shred by laying leaves
in a pile, then cutting crosswise in half-inch strips. Pile
lightly in salad bowls. Pour dressing over lettuce just
before serving, or pass at table. The latter prevents
wilting.
Chicken Salad
5 quarts chicken cubes 2 cups French Dressing
3 quarts cut cucumber 2 teaspoons paprika
I quart sliced radish 2 teaspoons salt
I quart cut celery I qt. or more Mayonnaise
Peel cucumbers; if large, cut in halves lengthwise
before slicing. Slice radishes without peeling. Cut celery
in thin slices crosswise. Marinate with French Dressing,
salt, and pepper, being careful not to break vegetables.
Cut chicken in half-inch cubes or neat pieces. Arrange
vegetables on lettuce or watercress, pile chicken on top,
and put a spoonful Mayonnaise on each serving. Garnish
with slices of radishes.
Veal Salad
6 quarts diced veal 2 cups French Dressing
3 quarts celery, peas, or 2 dozen tomatoes
cut string beans 3 heads lettuce shredded
i tablespoon salt I qt. or more Mayonnaise
Marinate veal and vegetables separately with salt and
left-over French Dressing. The veal should be cut in
half-inch cubes or neat pieces. When ready to serve,
drain, and mix together lightly and carefully, and pile in
center of platters, on a bed of lettuce or watercress. Cut
tomatoes in quarters lengthwise, and arrange at base of
mound. Cover top of mound with Mayonnaise.
172 MORE RECIPES FOR FIFTY
Sardine and Tomato Salad
25 firm, large tomatoes 6 or 8 heads lettuce
6 large boxes sardines Vinaigrette Dressing
Arrange lettuce to form nests. Cut tomatoes in quarters
or sixths lengthwise ; arrange two or three sections in each
nest, and place sardines between. Serve with Vinaigrette
Dressing.
Fish and Cucumber Salad
5 quarts cooked fish J cup minced parsley
5 quarts sliced cucumber i teaspoon pepper
i quart watercress 6 heads shredded lettuce
4 teaspoons salt Mayonnaise Dressing
Canned or cooked fresh fish may be used. Separate
in flakes or in neat pieces, not less than three-fourths inch
square. Mix carefully with salt, pepper, chopped cress,
and Mayonnaise ; be careful not to break fish. Arrange
cucumber on lettuce to form circles ; fill center with fish
mixture, and sprinkle with parsley.
Potato and Peanut Salad
9 quarts potato cubes 3 finely minced onions
1 quart diced celery or i J cups vinegar
cucumber i cup oil or margarine
5 tablespoons salt i quart peanuts
2 teaspoons pepper California Mayonnaise
Mix carefully all ingredients except nuts and Mayon-
naise ; let stand an hour or more. Use freshly roasted or
reheated peanuts, in halves or large pieces. Just before
serving, mix with potato ; arrange in salad bowl, garnish
with watercress, and serve with California Mayonnaise.
SALADS AND SALAD DRESSINGS 173
Sardine and Egg Salad
Arrange lettuce in nests. Cut hard-cooked eggs in
fourths lengthwise, or in slices. Arrange three or four
pieces of egg, and about the same number of sardines,
for each person, and serve with French, Creole, or Chili
Dressing.
Frankfurts with Potato Salad
9 quarts diced potato I tablespoon celery salt
i cup minced onion 2 teaspoons pepper
-J cup minced parsley I teaspoon paprika
I pint mustard pickle 3 cups salad oil
4 tablespoons salt I cup vinegar
Chop or cut mustard pickles coarsely. Mix ingredients
thoroughly but carefully; chill. Arrange in mound in
center of platters, sprinkle with parsley, and arrange
broiled Frankfurts as a border.
Hot Potato Salad
9 quarts sliced potato 3 or more cups salad oil
i quart beef broth cup minced onion
4 or 5 tablespoons salt i tablespoon celery salt
5 teaspoons paprika ij cups vinegar
i tablespoon mustard -J cup parsley
3 tablespoons sugar 12 hard-cooked eggs
Scrape new potatoes, and boil in salted water. Slice
while still hot. Add hot beef broth, seasonings, onion,
and half the oil. Mix, and let stand several hours. Rub
yolks through sieve; add mustard, sugar, and vinegar.
Stir until smooth, and add rest of oil. Add egg whites,
MORE RECIPES FOR FIFTY
finely chopped, and combine with potato. Sprinkle with
parsley. The bowl or pan in which salad is mixed may
be kept standing in pan of hot water, since the salad
should be warm when served. There should be sufficient
oil to keep salad well moistened. Bacon fat may be used
in place of oil.
Pompeian Salad
6 to 8 pounds cabbage I tablespoon salt
f pound cheese 2 teaspoons paprika
2 cups cucumber pickle i can pimento, chopped
Choose crisp, solid heads of cabbage. Cut in quarters,
and lay in salted ice water for an hour or more; drain,
chop coarsely. Chop pickles and pimentos, and break or
chop cheese. Just before serving, mix ingredients well,
and garnish with pimento cut in any desired shape. Serve
with French Dressing, if for dinner; Mayonnaise, if for
luncheon.
Cabbage Salad, French Style
6 pounds cabbage ij tablespoons salt
6 green peppers I teaspoon pepper
J cup chopped parsley I pint oil
i tablespoon prepared -J cup vinegar
mustard 6 to 12 hard-cooked eggs
Choose crisp, solid heads of cabbage. Cut in quarters,
let stand in cold water an hour or so; drain dry, shred
very fine. Wash peppers; discard seeds and veins, cut
in fine shreds. Beat salt, pepper, mustard, oil, and vinegar
until creamy. Mix all ingredients together. Garnish with
sliced eggs and strips of pimento.
SALADS AND SALAD DRESSINGS 1/5
Vegetable Salad, French Style
6 quarts diced potato 2 cups grated onion
i quart diced cucumber 5 tablespoons salt
1 quart diced radish 2 teaspoons pepper
2 quarts cut celery Mayonnaise Dressing
Cook potatoes before dicing them. Mix ingredients
carefully and thoroughly; chill. Arrange in mound in
center of platters; garnish with slices of red radishes,
and crisp, white celery tips or watercress.
Midwinter Salad
2 No. 10 cans tomato J cup strong vinegar
i J cups chopped onion 2 tablespoons salt
3 sprigs parsley 6 tablespoons sugar
12 stalks celery ij cups gelatine in
i tablespoon paprika 3 cups cold water
Cook first four ingredients together twenty minutes
after boiling begins; strain. There should be four and
one-half quarts. Add remaining ingredients ; mold in any
desired form. Garnish with crisp, shredded cabbage,
and balls or fancy shapes of Young America or other
yellow cheese. Half-inch pieces of cooked string beans
and raw celery may be molded with tomato.
Chiffonade Salad
Cut lettuce, romaine, and endive in quarter-inch strips.
Remove seeds and white portions from green peppers;
cut in two lengthwise, then cut in very thin slices cross-
wise. Break watercress in pieces. Mix ingredients, and
toss lightly into salad bowl. If desired, garnish with
176 MORE RECIPES FOR FIFTY
sections of grapefruit, slices or sections of tomato, or
slices of cucumber. Serve with Chiffonade or Chili
Dressing.
Bean Salad
7 quarts stewed beans i tablespoon onion salt
3 quarts diced beet Watercress or lettuce
\ cup chopped parsley Russian Dressing
Use Lima, white kidney, flageolet, or pea beans ; drain.
Marinate for an hour or more with left-over French
Dressing to which the onion salt has been added. Arrange
on bed of shredded lettuce or of watercress, with border
of beets. Sprinkle with parsley, and pass with it Russian
or Mayonnaise Dressing.
Vegetable Salad
Vegetable salads may be made like Bean Salad, using
any convenient or favorite combination of vegetables:
carrots and string beans ; peas and beets ; asparagus and
radishes ; cauliflower, peas, and carrots ; and various other
combinations. Serve with any desired dressing. Some
form of French Dressing is preferable for dinner ; Mayon-
naise for luncheon.
SALAD DRESSINGS
Bretton Woods Dressing
2j teaspoons salt i J cups fruit juice
i teaspoons pepper \ cup lemon juice
i or 2 teaspoons paprika ij cups olive or other
5 tspns. powdered sugar salad oil
If fruit syrup or sweetened juice is used, omit sugar.
The syrup or juice should harmonize with salad: pine-
SALADS AND SALAD DRESSINGS 177
apple syrup with pineapple salad, or orange juice with
mixed fruit. Mix ingredients ; chill. Just before serving,
beat hard with Dover egg beater. Serve with fruit salads.
Chiffonade Dressing
f cup minced parsley 2 tablespoons salt
f cup chopped red pepper 2 cups salad oil
2 tbspns. minced onion J cup vinegar
i tablespoon paprika 6 or more eggs
Chop hard-cooked eggs fine. Mix remaining ingredi-
ents, and chill. Just before serving, beat hard with Dover
egg beater; add eggs, and serve with shredded lettuce,
romaine, endive, cabbage, and other green salads.
Chili French Dressing
i J tablespoons salt 2 tablespoons sugar
i or 2 teaspoons mustard I cup vinegar
i teaspoon paprika 2 cups salad oil
\ teaspoon pepper I cup Chili Sauce
Mix ingredients; chill, and beat just before serving.
Omit sugar for potato salad. Serve with fruit, tomato,
cucumber, and similar salads.
Roquefort Dressing
2^ cups salad oil 4 teaspoons salt
\ cup Roquefort cheese 6 or 8 drops Tabasco Sauce
I teaspoon paprika I cup vinegar
Stir cheese until creamy; add seasonings. Gradually
beat in oil, then vinegar. Serve with lettuce, endive,
cabbage, and other green salads.
178 MORE RECIPES FOR FIFTY
Vinaigrette Dressing
J teaspoon mustard i teaspoon salt
J teaspoon paprika I tablespoon parsley
J teaspoon curry -J red pepper chopped
I teaspoon minced chive f cup vinegar
i tbspn. minced onion 2.\ cups salad oil
Chop parsley fine. Mix and crush first eight ingredi-
ents. Add one tablespoon oil, and mash all to pulp ; add
oil and vinegar gradually; chill. Beat hard just before
serving. One-half cup finely chopped cucumber pickle
may be added if desired. Serve with lettuce, asparagus,
and similar salads.
Mayonnaise Dressing
i \ teaspoons mustard ij pints salad oil
i tspn. powdered sugar 6 tablespoons vinegar or
i tablespoon salt half lemon juice
i teaspoon paprika 3 egg yolks
f teaspoon pepper 3 stiffly beaten whites
Mix dry ingredients, stir in yolks of eggs; add grad-
ually the acid, beating thoroughly. Use a coiled wire
whisk or Dover egg beater. Add one-half teaspoonful oil
slowly, beating hard all the time; continue until half a
cup has been used, then add a teaspoon or more at a time,
beating constantly. At the last, a tablespoon at a time
may be added. Beat in, one at a time, three tablespoons
boiling water, and then stir in stiffly beaten whites. If
preferred, vinegar and oil may be added alternately,
beginning with half a teaspoon vinegar, and oil drop by
drop. If Mayonnaise curdles, add it gradually to yolk
of an egg, beating constantly. Cover tightly, and keep in
SALADS AND SALAD DRESSINGS 179
cold place if not used at once. Sometimes drops of oil
collect on sides of receptacle, or on top of dressing. These
should be removed before stirring Mayonnaise, or mixture
will curdle.
Condensed Milk Dressing
6 tablespoons barley, rice, 2 cups mild vinegar
or bread flour 2 cups water
2 tablespoons mustard 4 eggs
2 tablespoons salt J cup margarine
i cup condensed milk 2 cups cream
Mix well first three ingredients; add slightly beaten
yolks, milk, water, and vinegar. Cook over hot water
until thick, stirring constantly ; then add margarine. When
partly cooled, fold in stiffly beaten whites, and just before
serving add whipped cream.
Russian Dressing
To each quart stiff Mayonnaise Dressing add one cup
Chili Sauce, two tablespoons each finely chopped red and
green pepper. Beat well ; serve at once.
California Mayonnaise
5 tbspns. potato flour i J teaspoons paprika
6 tablespoons salad oil I J teaspoons mustard
f cup mild vinegar I J pints hot water
i tspn. powdered sugar I J pints salad oil
2^ tablespoons salt 3 eggs
Mix dry ingredients ; add vinegar, and six tablespoons
oil ; stir until smooth. Add hot water, and boil five min-
utes, stirring constantly ; or cook thirty minutes in double
boiler; cool. Add to slightly beaten egg yolks. Add oil
gradually, beating hard all the time. Fold in stiff whites.
ISO MORE RECIPES FOR FIFTY
Peanut Butter Mayonnaise
I pt.Mayonnaise Dressing | teaspoon salt
I pint peanut butter 2 tspns. French mustard
Beat about one-fourth cup water into peanut butter;
there should be enough to make it about consistency of
Mayonnaise. Add gradually to Mayonnaise, beating hard
with an egg whip or Dover egg beater. Add salt and
mustard, and chill before using. Mustard may be omitted.
Thousand Island Dressing
1 quart stiff Mayonnaise I cup Chili Sauce
J cup minced onion i tablespoon paprika
^ cup chopped pimento i teaspoon salt
J cup chopped pepper 4 hard-cooked eggs
Chop egg whites, onion, pimento, and green pepper
fine. Put yolks through fine sieve ; add dressing, beating
well, then add remaining ingredients. Serve with fish,
meat, or vegetable salad, or as sauce with meats or fish.
Swiss Salad Dressing
9 egg yolks i tablespoon paprika
2 cups strained honey 2 teaspoons salt
i cup salad oil i pint sweet or slightly
3 tablespoons lemon juice sour cream
Bring honey to boil, and pour over beaten egg yolks ;
cook three minutes, stirring constantly. Beat until cool
and thicker than Mayonnaise. Add gradually the season-
ings, lemon juice, and oil. Beat hard, chill, and fold in
stiffly beaten cream just before serving.
SANDWICHES
THERE are two types of sandwiches in common use:
the substantial sandwich, which makes the main dish for
luncheon or supper; and the small, dainty sandwich,
served at afternoon teas and receptions.
Breads of all kinds may be used for sandwiches : white
and dark yeast breads, and quick breads made with baking
powder or soda. The latter do not slice as well, but other-
wise make very satisfactory sandwiches. To use with
meat or fish, a bread made without molasses or a notice-
able amount of sugar should be chosen. Yeast bread
should be twenty-four hours old; quick breads from
twelve to twenty- four hours old.
Except for formal occasions, crusts should not be re-
moved. For that reason, bake bread to light rather than
dark brown, and bake in pans that make slices of desirable
shape and size. For teas and receptions, the bread should
be sliced as thin as possible; for substantial sandwiches,
cut it from one-fourth to one-third inch in thickness.
Cream thoroughly butter or any kind of margarine;
spread the bread evenly to its very edge, but for recep-
tions and teas, be careful that there is no butter on the
edge to soil gloves. Cover the bread evenly to the very
edge with as thick a layer of filling as circumstances
permit. It should not soak through or run over the edge,
but should be sufficient to flavor the sandwich well, or to
furnish the desired amount of food material if it is the
main dish. Unless meats are very tender, they should be
chopped rather than sliced.
181
1 82 MORE RECIPES FOR FIFTY
Sweet sandwiches are served as dessert for supper or
luncheon, with or without tea or chocolate. They are
particularly nice for picnics.
If sandwiches are to be kept any length of time, wrap
in oiled paper, or cheesecloth wrung out of cold water,
and keep in closely covered tin box or jar.
Watercress Butter
I pound margarine 4 teaspoons lemon juice
J teaspoon salt I J cups minced cress
Stir margarine until creamy; add salt, finely minced
watercress, and lemon juice.
Sardine Butter
1 pound margarine 4 teaspoons lemon juice
2 dozen sardines J teaspoon paprika
Stir butter until creamy; add paprika, lemon juice,
and sardines, which have been pounded to paste after
removing skin, or bones if necessary.
Kalamazoo Relish
I quart chopped celery -J cup grated onion
J cup sugar (optional) I cup Mayonnaise
J teaspoon salt I tablespoon parsley
Chop celery very fine ; add seasonings and, last, Mayon-
naise Dressing. Serve with club, lettuce, or plain meat
sandwiches.
Toasted Meat Sandwiches
Put slices of buttered or unbuttered bread together,
with filling of chopped bacon, seasoned and moistened
SANDWICHES 183
beef, ham mixed with chopped mustard pickle or salad
dressing, or any other meat mixture. Toast quickly on
each side, and serve at once.
Hot Beef Sandwiches
Cut left-over roast beef in very thin slices ; it does not
matter about size of slices. Put between slices of bread,
arrange on platters or individual plates, and cover gener-
ously with hot Brown Gravy. If beef does not slice nicely,
it can be chopped instead. Veal, lamb, or fresh pork may
be used instead of beef.
Hot Chicken Sandwiches
4 quarts chicken diced 2 quarts hot milk
2 quarts peas cooked 2 quarts hot chicken broth
1 can pimentos 4 teaspoons salt
2 cups butter or fat 2 teaspoons paprika
f cup potato flour 3 tablespoons lemon juice
Cream butter or chicken fat and flour together ; add hot
milk and broth, stirring until smooth. Cook thirty min-
utes in double boiler ; add seasonings. Cut chicken care-
fully in half-inch cubes or pieces; reheat in sauce, and
serve on bread which has been toasted on one side.
Green Pepper and Peanut Butter Sandwiches
Chop sweet green peppers, celery, and onion very fine,
in any desired proportions. Mix with Peanut Butter
Mayonnaise, using about one-third green pepper mixture
to two-thirds of Mayonnaise. Spread between thin slices
of buttered bread.
184 MORE RECIPES FOR FIFTY
Toasted Cheese Sandwiches
Mix grated cheese to paste with softened butter or
margarine ; season with celery salt, prepared mustard, and
paprika. Spread between slices of bread, and saute on
both sides, in butter, on hot griddle.
Peanut Butter and Egg Sandwiches
12 hard-cooked eggs J cup minced green pepper
| teaspoon celery salt f cup peanut butter
I teaspoon paprika Salt to taste
Mash eggs until quite smooth; add seasonings and
peanut butter, and mix thoroughly. Add minced pepper,
and water enough to make spread well. Spread thickly
on slices of bread, and put together with lettuce. The
bread may be buttered, but it is not necessary.
Peanut Butter and Onion Sandwiches
Spread one slice of bread with butter, and another
one with peanut butter. Put together with thinly sliced
Bermuda onion which has been marinated with French
Dressing.
Sardine Sandwiches
I pound can sardines | cup sardine oil
J cup cucumber pickle 8 hard-cooked egg yolks
i tbspn. minced parsley J teaspoon salt
I tbspn. mixed mustard -J teaspoon pepper
Rub sardines to paste; chop pickle and parsley very
fine. Mix ingredients well, adding two or three table-
spoons vinegar if not tart enough. Spread slices of
buttered or unbuttered rye or barley bread with mixture.
SANDWICHES 185
Egg Sandwiches
1. Spread bread with butter mixed with parsley. Put
sliced, hard-boiled eggs, sprinkled generously with salt
and pepper, between slices.
2. Spread one slice of bread with butter, the other with
Mayonnaise. Put together with lettuce and slices of hard-
boiled egg. Sprinkle egg with salt and pepper.
3. Mix finely chopped eggs with Mayonnaise or Boiled
Dressing to moisten well. Put between slices of buttered
bread.
4. Mix finely chopped eggs and stuffed olives with
Boiled or Mayonnaise Dressing. Put between slices of
buttered bread.
5. Mix finely chopped ham and eggs, moisten with
salad dressing of any kind; add a little minced mustard
pickle or prepared mustard. Put between slices of buttered
or unbuttered bread.
Cucumber and Onion Sandwiches
Chop cucumber and onion until very fine ; moisten with
highly seasoned French Dressing. Spread slices of bread
with some of the dressing. Put together with crisp,
shredded lettuce and cucumber mixture. Chopped celery
or green pepper may be added.
Windsor Sandwiches
I pound butter substitute Salt to taste
3 cups chopped ham ^ teaspoon paprika
3 cups chopped chicken Salad dressing
Rub butter till creamy; add finely chopped ham and
chicken; season to taste with salt and pepper. Spread
1 86 MORE RECIPES FOR FIFTY
slices of bread with Mayonnaise or Boiled Salad Dressing.
Put together with chicken and ham mixture.
Cheese Sandwiches
1. Mix one-half pound butter or margarine, two cups
grated cheese, two cups finely chopped nuts, and one
teaspoon paprika to a paste. Spread slices of any kind of
brown bread with mixture, and put together in pairs.
2. Mix six Neufchatel cheeses and half cup or more
chopped pimento; season with salt, pepper, and Mayon-
naise. Spread one slice of rye or barley bread with cheese
mixture, the other with peanut butter, and press firmly
together.
3. Mix six Neufchatel cheeses, or their equivalent of
cottage cheese, to a paste, with salt, paprika, and cream.
Spread bread with Watercress Butter, and put together
with cheese mixture.
4. Mix six Neufchatel cheeses, one-half cup each finely
chopped nuts, olives, and green peppers; season with
one-half teaspoon salt and paprika, and moisten to a paste
with cream. Spread brown bread or any quick bread with
butter or margarine, and put together with cheese mixture.
5. Mix two cups peanut butter with hot water to make
a smooth paste that spreads easily ; add a little salt. Mix
two cups cottage cheese, with salt, and enough cream to
soften, but not to make too thin. Spread one slice of
bread with cheese, another with peanut butter, and press
together.
Sweet Cheese Sandwiches
i. Use any quick bread not flavored with molasses.
Spread half the slices with softened cream cheese, the
SANDWICHES l8/
other half with currant, cranberry, or gooseberry con-
serve or marmalade ; put together in pairs.
2. Cut any nut bread into very thin slices ; spread with
mixture of cream cheese and butter, rubbed together until
soft. Put together with orange or grapefruit marmalade.
3. Cream together six Neufchatel cheeses and three-
fourths cup butter or margarine; spread any kind of
brown or quick bread. Put together with dates which
have been washed, stoned, and chopped, or cut in halves
or quarters.
4. Spread very thin slices of bread with softened
butter. On one slice put Neufchatel cheese, on the other
pineapple marmalade. Press firmly together, and toast
delicately on each side if desired.
Club Sandwiches
Toast slices of bread on one side. Spread untoasted
side of one slice with Mayonnaise Dressing, cover with
lettuce leaf ; add thinly sliced chicken, then more dressing
and another leaf of lettuce. Put on thin, crisp slices of
bacon, then sliced tomato and lettuce. Finish with second
slice of toast, spread generously with dressing. Garnish
with tiny lettuce leaves, and serve at once. The tomato
may be omitted.
Country Club Sandwiches
Toast slices of bread on one side, and spread other side
with butter. On buttered side of one slice, place lettuce
leaf, spread generously with Mayonnaise Dressing ; then,
in order given, a layer each of thinly sliced, mild onion,
sliced tomato, sliced hard-cooked egg. Spread with more
dressing, and cover with lettuce. Finish with second slice
1 88 MORE RECIPES FOR FIFTY
of toast. Sliced cucumbers may be used instead of onion,
if preferred.
English Sandwiches
Cover one slice of buttered bread with thinly sliced or
grated cheese ; spread second slice with orange marmalade.
Put slices together, and toast on each side. The butter
may be omitted.
Chicken Sandwiches
Mix finely chopped chicken with Mayonnaise Dressing
to moisten well ; add finely chopped green pepper, or celery
if desired. Put between two slices of well-buttered bread.
Hot Bacon Sandwiches
Cook thinly sliced bacon in oven until crisp and slightly
browned. Spread slices of bread with hot bacon fat, then
with thin layer of salad dressing; cover with lettuce leaf
or chopped tomato, put on crisp bacon, and finish with
second slice of bread. Serve at once.
Corned Beef or Ham Sandwiches
Chop meat fine, or cut in very thin slices. Mix salad
dressing or finely chopped mustard pickle with meat, or
spread on slices. Put between slices of buttered bread.
Date and Ginger Sandwiches
2 cups chopped dates 2 cups chopped walnuts
i cup finely chopped pre- Ginger syrup and lemon
served ginger juice to moisten
Mix ingredients thoroughly. Spread rye or barley bread
with softened butter. Put together with fruit mixture.
SANDWICHES
i8 9
Cut in small sandwiches, about two inches long and one
inch wide.
Peanut and Raisin Sandwiches
Mix together equal quantities of peanut butter and
ground raisins; add about an eighth as much softened
butter. Spread slices of rye, barley, or entire wheat bread,
and put together in pairs. Quick bread not sweetened
with molasses may also be used.
Marmalade Sandwiches
Spread bread with softened butter or margarine. Put
together with stiff orange, apple, peach, or pear marmalade.
Fig Sandwiches
Chop stewed figs fine, add lemon juice if desired;
spread on buttered brown bread.
Fruit Sandwiches
Put stoned prunes, seeded raisins, stoned dates, and figs
through meat chopper. Add about one-fourth as much
finely chopped walnuts as fruit mixture. Moisten to paste
with orange or other fruit juice. Put between slices of
buttered rye or entire wheat bread, with or without a layer
of cream cheese.
DESSERTS
Chocolate Brown Bread Pudding
2 \ quarts stale, dark bread 10 ounces chocolate
crumbs or dried bread f quart corn syrup
in small pieces 8 well-beaten eggs
4 quarts hot milk I tablespoon salt
Soak bread in hot milk until soft. Melt chocolate over
hot water ; add enough milk from bread and milk mixture
to pour. Mix ingredients well ; add five teaspoons vanilla.
Turn into shallow baking dishes; bake slowly one hour,
or until knife comes out clean. Serve with sweetened
whipped cream or with Russet Sauce.
New England Pudding
Use any good gingerbread or molasses cake recipe.
Bake in layers ; put apple jelly between layers, and whipped
cream or whipped cream substitute on top.
Spiced Bread Pudding
2j quarts dried bread in i tablespoon salt
small pieces i teaspoon nutmeg
4^ quarts scalded milk i teaspoon cinnamon
i pint mild molasses i teaspoon allspice
i pint corn syrup i pint or more raisins
Any kind of bread or muffins that is not burned or very
dark from baking may be used. Soak in milk until soft ;
add remaining ingredients, mix well, and turn into shallow,
190
DESSERTS 191
oiled pans. Bake slowly an hour, or until knife comes
out clean. Serve with whipped cream or a liquid sauce.
Date Cereal Pudding
2 quarts cold cereal 2 teaspoons salt
4 quarts hot milk 2 teaspoons cinnamon
3 cups corn syrup I teaspoon nutmeg
6 eggs, well beaten 2 packages dates
Add milk gradually to cereal, beating constantly ; cool.
Add beaten eggs, syrup, spices, and dates which have
been washed, stoned, and cut in pieces. Bake slowly until
knife comes out clean. Raisins may be used in place of
dates.
Cocoanut Custard
5 quarts scalded milk 2 teaspoons salt
3 to 4 cups cocoanut 15 eggs
3 tablespoons cornstarch i cups sugar
| cup cold water I tablespoon vanilla
Scald cocoanut and milk together; add cornstarch,
mixed to paste with cold water. Beat eggs; add salt,
sugar, and hot milk, stirring all the time. Pour into
custard cups, or into shallow baking dishes. Set dishes
in pans of water, or on asbestos mats ; bake very slowly
until knife comes out clean. Three tablespoons soluble
coffee may be added to hot milk, and vanilla omitted.
French Sandwiches
Cut bread in one-third inch slices, of any desired shape
and size. Spread with jam or marmalade, and put
together in pairs. Dip in custard mixture; saute until
1 92 MORE RECIPES FOR FIFTY
delicately browned on both sides. Serve alone; with
sweetened and flavored whipped cream; or with sweet
fruit juice, using flavor that harmonizes with filling.
Custard Mixture
Beat ten eggs well; add one quart milk, one teaspoon
salt, four tablespoons sugar, and one teaspoon vanilla.
Rice Glace
1 J cups rice f cup cold water
3 quarts milk i cup boiling water
2 teaspoons salt 2 tablespoons or more
2 cups sugar vanilla extract
6 tablespoons gelatine i pint or more thick cream
Parboil rice in salted boiling water five minutes ; drain.
Put into double boiler with hot milk, cook until soft; add
salt and sugar. Soak gelatine in cold water ; add boiling
water, then stir into rice mixture. Add vanilla, and more
sugar if needed. Fold in stiffly beaten cream, and chill.
Serve alone, or with oranges cut in small pieces and
sweetened slightly.
Molded Rice
1 quart rice 2 J quarts milk
2 quarts water i tablespoon salt
Cook rice in boiling water three minutes ; add salt and
hot milk ; cook in double boiler until rice is soft and water
absorbed. Turn into molds which have been dipped in
cold water; let stand until cold. Serve with fruit sauce
made by cutting fruit in small pieces, and letting it stand
in sugar to make rather sweet. Fresh or canned peaches,
DESSERTS 193
apricots, strawberries, Loganberries, oranges, or stewed
prunes may be used.
Or garnish with fruit, and serve with it Fruit Sauce
made with juice of fruit, or with a combination of juices.
Richelieu Rice
2j cups rice 10 egg yolks
2 quarts boiling water 3 tablespoons margarine
3 quarts milk 2 cups raisins
i J cups sugar I cup candied orange
i tablespoon salt peel chopped
Wash rice ; add to boiling water to which salt and fat
have been added ; boil one minute. Add to hot milk, and
cook in double boiler until rice is soft. Add sugar and
fruit, and cook a few minutes longer. Turn rice mixture
into well-beaten yolks, stirring constantly. Turn into
molds which have been dipped in cold water ; chill. A little
orange extract may be added if desired. Serve with plain
cream or Soft Custard Sauce.
Pompadour Rice
i quart rice i or 2 cans pineapple
i quart heavy cream 2 cups powdered sugar
Cook rice as for boiled rice ; be careful not to have
kernels broken. Drain ; pour cold water through, to pre-
vent packing while cooling. Cut pineapple in small pieces
or shreds. Beat cream until stiff, but not dry. Fold
cream and pineapple carefully into rice; chill. Serve in
sherbet or punch glasses, with a candied cherry on top
of each serving.
194 MORE RECIPES FOR FIFTY
Victory Pudding
2j quarts milk i J tablespoons salt
2\ quarts boiling water 2 cups sugar
3 cups rice 10 tablespoons cocoa
Add washed rice to salted boiling water, boil three to
five minutes ; add to hot milk, and cook in double boiler
one and one-half hours. Mix sugar and cocoa, and stir
into rice mixture; cook thirty minutes longer. Add five
teaspoons vanilla; chill. Serve with whipped cream or
Marshmallow Sauce.
Chocolate Tapioca
2 cups tapioca -| pound chocolate
i quart cold water 8 egg whites
3 quarts boiling water I tablespoon vanilla
i quart sugar or less I teaspoon salt
Soak one or more hours, in cold water, if it is pearl
tapioca ; add cold water, and stir at once into boiling water,
if it is minute tapioca. Cook until transparent in double
boiler; add salt, sugar, and chocolate, and cook half an
hour longer. Remove from fire, fold into stiffly beaten
whites of eggs ; add vanilla, and chill.
Lemon Tapioca
4 quarts boiling water 2 cups minute tapioca
i quart sugar or less 8 egg whites
5 large lemons i \ teaspoons salt
If pearl tapioca is used, soak in one quart of the water,
cold, for an hour. Add remaining water, salt, sugar, and
cook in double boiler until tapioca is transparent. Remove
DESSERTS 195
yellow rind of two lemons, being careful not to get any
of the white ; run a toothpick through the parings to hold
them together. Cook with tapioca for five minutes, then
remove. Pour hot mixture slowly over stiffly beaten
whites, folding in whites as hot mixture is added. Add
lemon juice, and stir occasionally while mixture is cooling.
Serve with Soft Custard Sauce.
Apricot Tapioca
2 cups minute tapioca 2 pounds apricots
3 quarts boiling water 2 quarts cold water
2 teaspoons salt i quart sugar or Karo
Add salt and boiling water to tapioca, and cook in
double boiler until clear. Wash apricots; soak several
hours, or over night, in cold water; cook until soft in
double boiler or in fireless cooker. Add sugar or Karo
syrup, or a mixture of the two, and stir into the hot
tapioca. Cook a few minutes longer. Serve with cream,
or with extra apricot juice as a sauce.
Dried peaches may be used in the same way.
Caramel Tapioca
2 cups minute tapioca 3 cups figs
I quart brown sugar 3 cups chopped nuts
I pint corn syrup 4 quarts boiling water
I 1 teaspoons salt 2 tablespoons vanilla
Wash figs, and soak in part of water for several hours,
or over night. Cut in small pieces, and bring to boil with
remaining water. Add tapioca, salt, sugar, syrup, and
cook until tapioca is clear and figs are soft. Add coarsely
196 MORE RECIPES FOR FIFTY
cut nuts and vanilla; chill. Serve with whipped cream.
If pearl tapioca is used, soak in same water with figs.
Coffee Tapioca
2 cups minute tapioca 3 cups sugar
4 quarts boiling coffee 2 teaspoons vanilla
I J teaspoons salt 2 or more cups nuts
Dissolve sugar and salt in coffee ; add tapioca, and cook
in double boiler until clear. Add nuts and vanilla ; chill.
Serve with cream.
Molded Snow
2j cups cornstarch i| cups sugar
1 cup cold water I teaspoon salt
3 1 quarts milk or water i J tablespoons vanilla
Mix cornstarch, sugar, and salt; add water, and stir
until smooth. Add hot milk or boiling water, stirring
constantly ; cook in double boiler forty-five minutes. Add
vanilla, turn into molds ; chill. Serve with Raisin, Choco-
late, or Fruit Sauce.
Apricot Blanc Mange
2 pounds apricots ij cups cornstarch
3 cups sugar 2 teaspoons salt
3 quarts hot milk 2 J cups cold milk
Wash, and soak apricots over night in water to barely
cover. Cook in double boiler until soft. When nearly
done, sprinkle two cups sugar over top. Drain off juice.
Mix cornstarch to smooth paste with cold milk, remain-
ing sugar, and salt; add hot milk, stirring constantly.
DESSERTS 197
Cook forty-five minutes in double boiler, stirring often.
Add drained apricots, cook five minutes ; chill. Any pre-
ferred fruit may be used in place of apricots. Serve with
plain cream or fruit juice.
Prune Blanc Mange
5 quarts hot milk i J cups sugar
i pint cold milk I tablespoon salt
2% cups cornstarch 5 teaspoons vanilla
Make as Plain Blanc Mange. When done, turn one-
third into saucepan, and add three ounces chocolate, three
or four cups stoned and cut cooked prunes, and six table-
spoons sugar; cook one minute. Turn one-half white
mixture into shallow, oblong pans, or any desired molds,
smoothing and leveling top; cover with prune mixture.
Spread remaining white mixture on top ; chill. Serve
with sweetened prune juice, or with thin cream.
Caramel Blanc Mange
4 quarts hot milk 2 cups cornstarch
i quart caramel syrup 2 teaspoons salt
i cup cold water ^ cup sugar
To make the caramel syrup, caramelize one pint granu-
lated sugar; add one quart boiling water and one pint
dark brown sugar. Simmer until a rather thick syrup;
add to hot milk. Mix sugar, salt, cornstarch, and cold
water together; add to hot milk, stirring all the time.
Cook forty-five minutes, stirring often; add two table-
spoons vanilla ; chill. This may be varied by using maple
syrup in place of caramel, or by adding three cups coarsely
cut nuts.
198 MORE RECIPES FOR FIFTY
Cocoanut Indian Pudding
I J cups corn meal I tablespoon salt
| cup minute tapioca 3 cups molasses
I cup shredded cocoanut f cup margarine
-| quart brown sugar 6 quarts hot milk
Mix together dry ingredients ; add milk, stirring con-
stantly, then margarine and molasses. Bake slowly until
a knife comes out clean and there is much whey. It is
well to allow four or five hours for baking. The whey
or liquor serves as sauce, but whipped cream may be
served also if desired. It should be warm rather than hot
when served.
Grape Nuts Pudding
5 J quarts hot milk i cup corn syrup
i package grape nuts J tablespoon salt
I cup coarse, dried i cup sugar
crumbs 3 cups raisins
6 eggs
Add hot milk to grape nuts, let stand until cool; add
sugar, salt, raisins, and beaten yolks. Fold in stiffly beaten
whites just before baking. Pour into oiled baking dishes
to depth of one or two inches ; bake in slow oven one hour,
or until knife comes out clean. Serve with any desired
liquid pudding sauce.
Fruit Cobbler
Use any Shortcake recipe for crust. Fill baking dishes
half full of fruit, or more according to depth. Add sugar,
if fresh fruit, and juice or water sufficient to prevent
burning, but not enough to soak crust. Roll dough in
DESSERTS 199
sheet half an inch in thickness, cutting hole in center.
Place on top of fruit; bake in hot oven thirty minutes
or more. Or cut dough in rounds about three-fourths
inch in thickness ; or make dough a trifle softer, and drop
by spoonfuls on fruit. Serve with Fruit Sauce, or with
cream. The amount of sugar used in the pudding will
depend upon the sauce. If cream is used, more sugar
will be required than for fruit sauce. Corn syrup may
be used in place of all or part sugar, in which case less
water or juice will be needed in baking dishes.
Brown Betty
6 quarts soft, stale, dark i J cups margarine
bread crumbs 2 tablespoons cinnamon
2 quarts dried apples 2 teaspoons nutmeg
i qt. or more corn syrup I teaspoon salt
Wash apples, soak over night in water to barely cover ;
cook until soft. Mix margarine with crumbs. Put into
baking dishes a layer of crumbs, then a layer of apple ;
sprinkle with spices ; repeat. Add syrup and one or two
cups apple juice. Cover with crumbs ; bake thirty minutes
or more, adding more juice if too dry. Serve with Caramel
Hard Sauce.
Apple Ginger Pudding
I quart pastry flour 4 beaten eggs
3-| cups barley flour 3 cups molasses
4 teaspoons soda 3 cups brown sugar
1 tablespoon ginger I teaspoon nutmeg
2 cups sour milk f peck apples
Sift together flour, soda, and ginger; mix molasses,
milk, and beaten eggs ; combine mixtures, and beat well.
2OO MORE RECIPES FOR FIFTY
Peel, quarter, and core apples, and steam until soft;
turn into shallow agate pans. Mix sugar and nutmeg,
and sprinkle over apples. Spread first mixture over
apples, and bake forty-five minutes or more. Serve with
Brown Sugar Sauce, Caramel Hard Sauce, or sweetened
whipped cream.
Blueberry Pudding
if quarts barley flour or i cup sugar
2 quarts pastry flour 2 teaspoons salt
5 tbspns. baking powder 4 well-beaten eggs
2 quarts fresh berries or I cup shortening
2 small cans blueberries 3 cups milk
Sift together all dry ingredients. Rub in shortening
with tips of fingers. Mix milk and eggs, and add to first
mixture. Drain blueberries very thoroughly, and add last.
Bake in shallow cake pans. Serve with Fruit Sauce, or
with Hard Sauce to which half a cup juice is used in place
of hot water.
Indian Cottage Pudding
I J quarts pastry flour 4^ cups milk
j quart corn flour 5 well-beaten eggs
5 tablespoons oil or fat 2^ cups sugar
7 tbspns. baking powder f tablespoon salt
Any kind of corn meal or corn flour may be used. Five
and one- fourth quarts barley may be used instead of
pastry. Cream together shortening and half of sugar.
Add remaining sugar to well-beaten eggs, and combine
mixtures. Sift dry ingredients together, and add alter-
nately with milk to first mixture. Pour into oiled pans
to depth of half or two-thirds of an inch. Bake in mod-
DESSERTS 2O I
erate oven. Serve with sweet Chocolate Sauce, Fluffy
Fruit Sauce, or any sauce that is quite sweet.
Shortcake I
1 1 quarts pastry flour I J cups shortening
i \ quarts white corn flour 4^ or more cups milk
\ cup baking powder if tablespoons salt
Sift dry ingredients together. Rub or cut in shortening ;
add milk to make dough as soft as can be handled. Drop
doughs often give best results. Bake in hot oven.
Shortcake II
I \ quarts pastry flour 2 tablespoons salt
1 \ quarts barley flour i| cups shortening
\ cup baking powder 4 or more cups milk
Make and bake as Shortcake I. All or two-thirds barley
may be used, but the more barley the darker the cake.
Shortcake III
2 quarts pastry flour 5 teaspoons salt
i pint potato flour i \ cups shortening
6 tbspns. baking powder 4 cups milk (about)
Rice flour or cornstarch may be used in place of potato
flour, and barley instead of pastry. Make and bake as
Shortcake I. The dough should be as soft as can possibly
be handled.
Sweet Shortcake
If sweet cake is desired, add one or one and one-half
cups sugar to any of above recipes.
2O2 MORE RECIPES FOR FIFTY
These cakes may all be made with less shortening, but
of course will be less tender. The shortening may be any
hardened vegetable oil or butter substitute. Water may
be used instead of milk.
Strawberry Shortcake
Wash and hull eight or more boxes strawberries, and
cut in pieces. Add sugar or white corn syrup to taste,
and let stand for an hour or so. It is a good plan to warm
mixture slightly.
Use any shortcake recipe. Roll to fit pie tins, or cut
in small rounds, or drop by spoonfuls. The last method
is particularly good if much corn meal or corn flour is
used in dough, for such mixtures need to be very soft.
Bake in hot oven, split, and spread with butter substitute ;
put fruit between layers and on top. Serve with juice of
fruit, with or without cream.
Any fresh or canned berries or fruits may be used in
place of strawberries.
Apricot Shortcake
4 pounds dried apricots 3 J cups brown sugar
Soak apricots twenty-four hours or more in water to
cover; cook until soft, rub through strainer; add sugar,
or four cups corn syrup.
Use any shortcake recipe. Roll about three- fourths
inch in thickness, cut in rounds, place in oiled pans just
touching each other; bake fifteen to twenty minutes in
hot oven. Split biscuit ; put apricot mixture between and
on top. Dried peaches, green apple sauce, or other fruit
may be used in place of apricots.
DESSERTS 2O3
Apricot Dumplings
Canned apricots, or stewed dried ones may be used,
but do not put through strainer; add sugar or syrup if
needed. Make dough as for shortcake, using any pre-
ferred recipe. Roll dough one-third inch in thickness,
cut in rounds three or four inches in diameter. Put two
or three pieces drained apricot on each round, moisten,
and press edges together like turnovers. Place in shallow
agate pans, and nearly cover with boiling apricot juice.
Bake in hot oven twenty to thirty minutes. Serve with
juice as sauce.
Fruit Dumplings
Make as Apricot Dumplings. Use stewed and stoned
prunes; fresh or canned peaches; a mixture of canned
pineapple and fresh rhubarb; or quick-cooking apples.
Use very little sugar in dumplings, but make juice rather
sweet.
Mock Plum Pudding
I quart barley flour 5 eggs
I quart corn meal 2f cups molasses
i tablespoon salt 2 cups milk or water
i tablespoon soda 2\ cups suet or
i tablespoon cinnamon if cups drippings
i teaspoon allspice I quart raisins
Mix and sift dry ingredients. Mix molasses, shorten-
ing, milk, and well-beaten eggs; combine mixtures. Add
raisins which have been washed, dried, and mixed with
part of flour. Turn into oiled molds, and steam four
hours.
2O4 MORE RECIPES FOR FIFTY
New Bellevue Pudding
i quart molasses 4 teaspoons soda
I cup drippings 4 teaspoons cinnamon
2j quarts barley flour 4 teaspoons cloves
I quart milk or water i tablespoon salt
Mix and sift dry ingredients together. Melt shorten-
ing ; add milk and molasses, combine mixtures ; turn into
oiled molds, and steam two and one-half to three hours.
Serve with Caramel, Brown Sugar, Ginger, Molasses,
or other sauce.
Steamed Chocolate Pudding
6 eggs, well beaten 3 tbspns. baking pow T der
3 cups brown sugar i quart pastry flour
3 tablespoons margarine i quart barley flour
3 cups milk 2 teaspoons salt
I 1 cups corn syrup - pound chocolate
Cream margarine with one cup sugar ; add beaten eggs,
then remaining sugar and syrup. Beat well, and add
melted chocolate. Sift dry ingredients together, and
add alternately with milk to first mixture. Put in oiled
molds ; steam one and one-half to two hours. Serve with
Brown Sugar or any desired sauce.
Corn Meal Pie Crust
i J quarts pastry flour 4 teaspoons salt
i J quarts white or yellow 2| cups hardened vege-
corn flour table oil
Lard may be substituted by using two and two-thirds
cups. Make as plain paste. Moisten just enough to form
DESSERTS 2O5
dough. The dough is more liable to tear in handling, but
otherwise is no more difficult to handle than crust made
of all wheat flour. Makes eight two-crust pies.
Barley Pie Crust
i J quarts pastry flour 4 teaspoons salt
i \ quarts barley flour or 3 cups hardened oil or
all barley flour 2 cups lard
Barley flour makes darker colored paste, otherwise it
is very satisfactory. Make as plain paste.
Three-in-One Paste
I quart barley flour 3 cups hardened oil
i quart rice flour 4 teaspoons salt
i quart potato flour Cold water to moisten
Pastry flour may be substituted for barley. Make as
plain paste, using just as little water as possible in
moistening.
Cream Pie
5 quarts scalded milk 3 \ cups sugar
i \ quarts heavy cream i \ tablespoons salt
i \ cups potato flour i cup cold milk
Four and one-half cups bread flour may be used instead
of potato. Heat milk in double boiler. Mix flour with
cold milk; add to scalding hot milk, and cook thirty to
forty minutes, stirring constantly until thick and smooth,
then occasionally. Add salt, sugar, and cream. When
cold, the filling should not be stiff enough to seem solid
or gummy, but should be delicate and creamy in consist-
ency. If necessary, add extra milk or cream.
206 MORE RECIPES FOR FIFTY
Fit crust to pie tins, building up good edges ; prick all
over bottom and sides with fork. Bake until done, but
not brown. Put in filling, sprinkle with nutmeg; bake
ten or fifteen minutes.
One-Crust Apple Pie
4| cups apple teaspoon salt
I cup corn syrup J teaspoon cinnamon or
J cup sugar nutmeg
Pare, core, and slice apples. Fill deep pie tins ; sprinkle
with sugar, corn syrup, salt, and spice.
Roll pie crust to fit top of plates ; cover apples, and bake
until apples are soft. Cool slightly, then turn upside down.
Cut, and serve as two-crust pies, but with apple on top.
May be served with whipped cream. If apples require
long cooking, it is well to cook them partly before putting
on crust. This mixture may be used in two-crust pies.
Makes filling for one pie.
Cocoanut Pie
Make Cocoanut Custard mixture; pour into deep pie
tins lined with paste. Bake slowly on lower grate until
knife comes out clean.
Squash or Pumpkin Pie
I quart milk 2 tablespoons salt
i J qts. dark corn syrup 2 tablespoons ginger
3 qts. cooked pumpkin 2 tablespoons cinnamon
12 eggs, well beaten i teaspoon nutmeg
Rub steamed or canned pumpkin through sieve. Mix
salt and spices together, and add to pumpkin. Nutmeg
DESSERTS 2O7
may be omitted if preferred. Add remaining ingredients,
and mix well. Fit crust to deep pie tins, building up good
edges. Turn in pumpkin mixture, and bake slowly an
hour, or until knife comes out clean.
Mock Lemon Pie
2 quarts buttermilk 16 eggs, beaten separately
if cups cornstarch -J cup margarine
i J quarts maple or dark -J teaspoon salt
corn syrup I \ cups lemon juice
Mix cornstarch with two cups cold water ; add to scald-
ing milk, stirring constantly until smooth and thick ; cook
twenty minutes. Add gradually to yolks, then add remain-
ing ingredients, and cook five minutes.
Line pie plates with any preferred pastry, building up
a good edge ; prick bottom and sides with fork, and bake
until crisp, but not very brown. Turn in filling, cover
with meringue, and bake slowly until brown. Meringue :
Beat egg whites until stiff; add three- fourths cup sugar
gradually, and one teaspoon lemon extract. Pile lightly
on pies, leaving uneven surface.
Orange Delight
3 cup granulated gelatine 5 cups sugar
3 cups cold water 3 cups lemon juice
3J quarts boiling water 12 large navel oranges
Soak gelatine in cold water twenty minutes; dissolve
in boiling water. Add sugar and lemon juice; strain
through cheesecloth wrung out of hot water. Pour, one
inch deep, into large, shallow agate pans which have been
dipped in cold water. Put in cold place to stiffen ; cut in
20)8 MORE RECIPES FOR FIFTY
inch cubes; pile lightly on plates or glass sauce dishes.
Remove pulp carefully from sections of orange ; sprinkle
with one cup sugar; let stand an hour or more. Place
sections of orange on top of jelly; pour over whole a
spoonful or two of orange juice. Serve without cream.
If not sweet enough, use another cup sugar in jelly.
Rhubarb Pie
12 pounds rhubarb 8 eggs, well beaten
2 quarts corn syrup i J cups barley flour
Wash rhubarb, removing any discolored portions of
skin. Place on board, and with sharp knife cut in inch
pieces. Cover with boiling water, let stand five minutes ;
drain thoroughly. Mix flour, syrup, and beaten eggs. Fill
pie plates with rhubarb, add syrup mixture; cover with
crust, pressing edges firmly together. Bake in moderately
hot oven until rhubarb is done.
Banana Split
Use one-half the proportions for jelly as given in
Orange Delight. Unsweetened red cherry, Loganberry,
or other fruit juice may be used instead of water, by omit-
ting two cups lemon juice. Mold in half-inch sheets;
cut in cubes. Split small bananas lengthwise, allowing
one-half banana to each serving. Pile jelly cubes lightly
on bananas. Put whipped cream on top; or pour over
some sweetened fruit juice.
Apricot Ice
Cook canned apricots until very soft; put through
coarse strainer, or crush until about consistency of apple
DESSERTS 2O9
sauce. Add no water or sugar. There should be about
five and one-half quarts. If apricots are unsweetened,
add sugar to make slightly sweet. Freeze as any ice.
Loganberry Ice
5 quarts canned Logan- J cup lemon juice
berry juice Sugar or syrup to taste
Use the berries for pies, and the juice for Loganberry
Ice. The amount of sugar depends upon amount used in
canning. If berries are not sweetened at all, about a quart
of sugar or corn syrup will be required. Freeze as any ice.
Fruit Sherbets
Use recipe for any kind of fruit ice. When half-frozen,
add stiffly beaten whites of four eggs, to which four
tablespoons powdered sugar have been added. Finish
freezing, and let stand an hour or more to ripen.
Popcorn Dainties
I pint popcorn J teaspoon cream tartar
i J pounds maple sugar i-J tablespoons butter
i cups whole milk I teaspoon maple flavor
\ teaspoon salt
Pop one pint or more corn ; remove hard kernels. Boil
sugar, milk, and cream tartar to soft ball stage ; remove
from fire ; add butter or butter substitute, salt, and flavor-
ing. Pour over popped corn, toss lightly in small clusters.
Serve with or without rich milk or thin cream. If eaten
without cream, pack in shallow, oiled pans and cut in
squares. Brown sugar and vanilla may be used in place
of maple.
2IO MORE RECIPES FOR FIFTY
Corn Crisp
I pint popcorn 3 tablespoons margarine
3 cups molasses -J cup sugar or
f teaspoon salt \ cup corn syrup
Pop corn, and remove any hard kernels. Boil molasses,
syrup, and margarine to soft ball stage ; add salt, and
three-fourths teaspoon soda if desired. Mix with popped
corn, and serve without shaping. Serve in cereal dishes
with rich milk or thin cream. Corn Puffs may be used
in place of popcorn.
PUDDING SAUCES
Chocolate Sauce
8 ounces chocolate 4 cups sugar
8 tablespoons margarine 2 cups water
4 cups corn syrup i tablespoon vanilla
Melt chocolate over hot water; add fat, sugar, syrup,
and water. Mix well, bring to boiling point; simmer
fifteen minutes. Cool slightly before serving.
Fruit Sauce
2 quarts fruit syrup 4 tablespoons cornstarch
3 tablespoons margarine \ teaspoon salt
If unsweetened fruit juice is used, add sugar or syrup
to taste. Often a combination of juices is better than
one kind alone, even when served with pudding made
of one kind of fruit. Mix cornstarch with a little cold
fruit juice; add boiling juice, salt, and fat; boil five
minutes. Coloring may be added to give a more attractive
appearance, but be very careful not to use too much.
Shredded or finely cut fruit may be added if desired.
DESSERTS 211
Brown Sugar Sauce
f quart brown sugar 6 tablespoons butter
i J quarts water | cup cornstarch
| teaspoon salt I teaspoon cinnamon
Mix sugar, cornstarch, and seasonings together. Add
boiling water, boil five minutes ; add butter, and remove
from fire. Serve warm.
Cranberry Sauce
1 1 cups butter f cup water
6 cups powdered sugar 3 cups cranberry juice
Rub stewed cranberries through puree strainer, and
use the mixture of juice and pulp. Cream butter; add
sugar gradually, alternating with water. Beat well;
add cranberry juice gradually.
Raisin Sauce
3 cups raisins 2 tablespoons cornstarch
-J cup brown sugar i-J teaspoons vanilla
J teaspoon salt I quarts boiling water
Mix cornstarch and sugar; add water gradually, stir-
ring constantly. Add washed and seeded or Sultana
raisins, simmer until raisins are tender; add salt and
vanilla.
Lemon Sauce
2.\ cups sugar ij quarts boiling water
\ cup cornstarch I teaspoon salt
f cup margarine 2 teaspoons lemon extract
Mix cornstarch and sugar; add to margarine, which
has been stirred until creamy. Add boiling water, stirring
212 MORE RECIPES FOR FIFTY
constantly ; boil five minutes, stirring often. Add salt and
lemon extract. White corn syrup may be used in place
of sugar. Mix cornstarch with cold water to paste ; add
three-fourths quart boiling water, and syrup; boil, and
add remaining ingredients.
Ginger Sauce I
I quart brown sugar i cup vinegar or
I quart mild molasses -J cup lemon juice
1 J cups water 2 tablespoons ginger
4 tablespoons margarine J teaspoon salt
Mix sugar, salt, and ginger ; add molasses, fat, vinegar,
and water; simmer ten minutes. Serve hot.
Ginger Sauce II
2 cups butter I tablespoon lemon juice
6 cups light brown sugar 2 tablespoons ginger
Chop preserved ginger very fine, and mix with ginger
syrup before measuring. Stir butter till creamy; add
sugar gradually, beating hard. When smooth and creamy,
add ginger, and slowly the lemon juice.
Fluffy Fruit Sauce
I J cups margarine 4 egg whites
i-J quarts powdered or I J quarts fruit pulp and
light brown sugar juice mixed
Beat margarine to a cream ; add sugar gradually, then
stiffly beaten whites ; and last, work in fruit pulp slowly,
so as not to curdle mixture. Fresh, canned, or dried
peaches and apricots, fresh or canned berries, or a mixture
of orange juice and banana pulp, may be used.
DESSERTS 213
Russet Sauce
2\ cups margarine 5 teaspoons vanilla
5 cups brown sugar ij cups cream or milk
If margarine is very hard, rinse out bowl with hot
water. Stir margarine until creamy ; add sugar gradually,
beating hard until creamy. Add milk and flavoring slowly,
to prevent curdling. Do not chill, as sauce should be of
creamy consistency.
Molasses Sauce
f quart mild molasses 2 tablespoons cornstarch
f quart boiling water 2 teaspoons mixed spice
f quart brown sugar \ teaspoon salt
3 cup margarine 6 tablespoons lemon juice
Mix sugar, spices, and cornstarch together; add mo-
lasses, margarine, and water; boil five minutes. Add
more lemon juice or a little vinegar if needed.
Maple Sauce
Make as Brown Sugar Sauce, but omit cinnamon and
add maple flavor.
Maple Sugar Sauce
3 cups maple sugar 6 egg whites
6 tablespoons corn syrup 2 cups cream
\ cup boiling water \ teaspoon salt
Boil sugar, corn syrup, and water almost to soft ball
stage. Pour over stiffly beaten whites, stirring constantly.
Cool, and fold in whipped cream. Thin cream may be
used if necessary.
INDEX
Alada Rolls, 68
Apple Amber, 6
Celery and Raisin Salad, 165
Ginger Pudding, 199
Pie, One-Crust, 206
Sauce Cake, 59
Apples Baked in Syrup, 5
Italian Style, 5
de Luxe, Baked, 5
and Onions, Baked, 142
Pickled, 6
Apricot and Apple Jam, 4
Blanc Mange, 196
Dumplings, 203
Ice, 208
Salad, 164
Shortcake, 202
Tapioca, 195
Apricots, Prunes and, 4
Asparagus, Creamed Canned, 148
Bacon Salad, 170
Sandwiches, Hot, 188
Baked Apples and Onions, 142
Barley, 133
Beans, New York, 155
Soy, 155
Liver, 99
Mackerel, Salt, 93
Peas, Split, 150
Polenta, 125
Samp and Cheese, 118
Squash in Shell, 153
Tomatoes, 136
Banana Cake, 52
Filling, 62
Banana Sandwich Salad, 169
Split, 208
Bananas, Cranberry, 2
with Lemon Sauce, 3
with Orange Sauce, 2
Sliced, 2
with Sultana Sauce, 3
Barley, Baked, 133
Biscuit I, 33 ; II, 33
Cream of, 134
Doughnuts, 48
Griddle Cakes, 30
Muffins, 45
Noodles, 121
Pearl, 134
Pie Crust, 205
Popovers, 28
Rolls, 19
Soup, 77
Sponge Cake, 54
Sugar Cookies, 67
Waffles, 31
Bean Loaf, Lima, 127
Rarebit, 156
Salad, 176
Beans, Baked New York, 155
Soy, 155
Italian Style, 156
Kidney, Scalloped, 151
a la Monitor, 149
String, Creamed, 148
Beechcroft Salad, 169
Beef Balls, Oriental Style, 98
with Samp, 99
Beets Pickled with Onions, 152
Berkeley Salad, 169
2I 5
2l6
MORE RECIPES FOR FIFTY
Berkshire Muffins, 40
Beth's Meat Loaf, 96
Biscuit, Barley, I, II, 33
Corn, 34
Maple, 35
Oaten, 33
Rye, 32, 33
Rye Meal, 21, 34
Toast, 48
War, 34
Blanc Mange, Apricot, 196
Caramel, 197
Prune, 197
Blueberry Pudding, 200
Boston Roast, 130
Bran and Barley Bread, 16
Drop Cookies, 67
Muffins, 45
Date, 45
Breads, with Wheat : Barley, 16
Bran and Barley, 16
Cereal, 18
Coffee, 17
Crumb, 18
Date, 1 8
Nut, Quick, I, 26 ; II, 27
and Date, 27
Oatmeal War, 15
Potato, 13
Raisin Rye, 15
Rye I, II, 14
and Potato, 15
White War, 13
Yami-Dami, 17
Breads, Wheatless:
Barley and Corn, 22
Steamed, 26
Bran, 23
Brown I, II, 24
Buckwheat, 25
New England, 24
War, 25
Buckwheat, 23
Corn, Fairy, 39
Breads, Wheatless :
Corn, Golden, 39
Molasses, 37
Spoon, 36
Steamed, 25
Date, 23
Nut, 23
Steamed, 26
Oat, 22
Raisin, 23
Breakfast Cereals, 133
Bretton Woods Dressing, 176
Broiled Salt Mackerel, 93
Broth, Mutton, 80
Brown Almond Sauce, 113
Brown Betty, 199
Brown Bread I, II, 24
New England, 24
Omelet, 74
Toast, 48
Brown Gravy, 114
Brown Sugar Sauce, 211
Brunswick Stew, 102
Buckwheat Drop Cookies, 66
Griddle Cakes, 28
Muffins, 43
Waffles, 32
Butter, Sardine, 182
Watercress, 182
Cabbage a la Frangais, 142
Creamed, 147
Rolls, 147
Salad, French Style, 174
Cake, Apple Sauce, 59
Banana, 52
Barley Sponge, 54
Chocolate, 58
Cocoanut, 53
Corn Sponge, 55
Coffee Spice, 59
Columbia, 52
Cream, 52
INDEX
217
Cake, Date, 57
Golden Puff, 55
Jelly, 52
Layer, 52
Maple Syrup, 51
Marble, 50
Molasses, 58
Nut, 52
Plain War I, II, III, 50
Pork, 57
Priscilla War, 60
Raisin, 58
Royal Sponge, 54
Sour Cream, 55
Spanish Corn, 53
Sunshine, 53
War Fruit I, II, 60
White War I, II, 51
California Mayonnaise, 179
Caramel Blanc Mange, 197
Tapioca, 195
Carrots, Glace, 137
with Lima Beans, 138
with Peas, 138
a la Pompadour, 139
Cauliflower au Gratin, 144
Greens, 144
Polonaise, 144
with Turnip, 144
Celery Salad, Stuffed, 167
Sauce, 115
Stuffed, 154
Cereals, Breakfast, 133
Cheese and Corn Loaf, 129
Loaf, 129
Oysters, 46
Salad, Prune and, 170
Tomato and, 168
Samp and, 118
Sandwiches, 186
Toasted, 184
Sauce, 115
Sweet, 1 86
Cherry Salad, 166
Chicken a la King, 109
Maryland, no
Salad, 171
Sandwiches, 188
Hot, 183
Scalloped, 109
Chiffonade Dressing, 177
Salad, 175
Chili Con Carne, 100
French Dressing, 177
Chocolate Brown Bread Pudding,
190
Cake, 58
Cream Filling, 6 1
Drop Cookies, 65
Gingerbread, 56
Pudding, Steamed, 204
Sauce, 210
Tapioca, 194
Chowder, Country, 81
Parsnip, 76
Salmon, 78
Salt Fish, 78
Vegetable, 80
Cinnamon Toast, 47
Clover Leaf Salad, 167
Club Sandwiches, 187
Cocoanut Cake, 53
Custard, 191
Filling, 62
Frosting, 63
Indian Pudding, 198
Marguerites, 69
Pie, 206
Codfish, Savory Salt, 92
Coffee Spice Cake, 59
Tapioca, 196
Columbia Cake, 52
Cookies, 66
Condensed Milk Dressing, 179
Cookies, Barley Sugar, 67
Bran Drop, 67
Buckwheat Drop, 66
Chocolate Drop, 65
218
MORE RECIPES FOR FIFTY
Cookies, Columbia, 66
Cottage Cheese, 68
Fruit, 63
Peanut, 64
Surprise, 65
Corn Biscuit, 34
Bread, Fairy, 39
Golden, 39
Molasses, 37
Spoon, 36
California Style, 146
Crisp, 21 o
Dodgers, 36
Doughnuts, 49
Gems, 37
Griddle Cakes, 29
Muffins, Potato, 38
Raisin, 38
Mush, 124
Noodles, 122
Omelet, 74
Pie Crust, 204
and Potato Griddle Cakes, 30
Puffs, 36
Green, 38
Rolls, Quick, 34
Savory, 147
Souffle, 130
Sponge Cake, 55
Waffles, 31
Corned Beef Sandwiches, 188
Country Chowder, 81
Country Club Sandwiches, 187
Crackers, Date, 69
Cranberry Bananas, 2
Pudding Sauce, 211
Relish, 7
Sauce, 6
Cream Cake, 52
Filling, 6 1
Pie, 205
Creamed Fish, 86
with Cheese, 87
with Green Peppers, 87
Creamed Fish with Mush-
rooms, 87
Parsnips, 145
Peas, 149
Radishes, 145
Salmon, 88
Creole Rice, 118
Samp, 118
Cress Soup, Cream of, 77
Crumb Griddle Cakes, 29
Muffins, 44
Cuban Pie, 105
Cucumber and Onion Sandwiches,
18^5
Cucumbers, Creamed, 135
Stuffed, 135
Curried Eggs, 73
Danish Beefsteak, 97
Date Bran Muffins, 45
Cake, 57
Crackers, 69
Cereal Pudding, 191
and Ginger Sandwiches, 188
Rye Muffins, 41
Doughnuts, Barley, 48
Corn Meal, 49
Dried Fruits, i
Dumplings, Apricot, 203
Fruit, 203
Egg Plant, Scalloped, 139
Egg Salad, Sardine and, 173
Egg Sandwiches, 185
Peanut Butter and, 184
Eggs, Curried, 73
in Potato Nests, 72
Scalloped with Onions, 71
Scrambled with Smoked Hali-
but, 73
Smothered, 72
English Sandwiches, 188
Fairy Corn Bread, 39
INDEX
219
Fat, Savory, in
Fats: To deodorize and clarify,
no
Substitute, 9
To try out, no
Fig Sandwiches, 189
Filli-ng, Banana, 62
Chocolate Cream, 61
Cocoanut Cream, 62
Cream, 61
Fruit and Nut, 62
Peach, 62
Surprise, 65
Finnan Haddie I, 90 ; II, 91
Fish Cakes, 89
Creamed, 86, 87
Creole Style, 85
and Cucumber Salad, 172
Dinner, New England, 92
Fried, a la Duren, 86
a la MacDermaid, 84
a la Pierce, 84
and Potato Scallop, 91
Sauce, 114
with Sauce Poulette, 85
Scalloped, with Rice, 88
Swedish Salt, 91
Timbale, 88
Fluffy Fruit Sauce, 21*
Frankfurts with Potato Salad, 173
French Sandwiches, 191
Frosting, Cocoanut, 63
Maple, 6 1
Frozen Fruit Salad, 167
Fruit Cake, War, 60
Cobbler, 198
Cups, 7, 8
Cookies, 63
Dumplings, 203
and Nut Filling, 62
Sandwiches, 189
Sauce, 210, 212
Sherbets, 209
Gingerbread, Chocolate, 56
Indian, 56
Scotch, 56
Ginger Sauce I, II, 212
Golden Corn Bread, 39
Puff, 55
Grapefruit Salad, 164
Grape Nuts Pudding, 198
Gravy, Brown, 114
Greenbrier Salad, 168
Green Corn Griddle Cakes, 31
Puffs, 38
Green Pepper and Peanut Sand-
wiches, 183
Greens, 140
Griddle Cakes, Barley, 30
Buckwheat, 28
Corn, 29
Corn and Potato, 30
Crumb, 29
Green Corn, 31
Rice, 30
Hamburg Roast, 95
Ham Sandwiches, 188
Hash, Vegetable, 153
Hermits, Molasses, 64
Hoe Cake, 37
Hungarian Goulasch I, 96 ; II, 97
Ice, Apricot, 208
Fruit, 209
Loganberry, 209
Indian Clover Leaf Rolls, 20
Cottage Pudding, 200
Fondue, 132
Gingerbread, 56
Italian Sauce, 116
Jam, Apricot and Apple, 4
Jellied Vegetables, 154
Jelly Cake, 52
22O
MORE RECIPES FOR FIFTY
Kalamazoo Relish, 182
Kale, 141
Kohl-Rabi, 141
Scalloped, 141
Konkee Noodle, 122
Lamb, Oriental Style, 108
Scalloped, 107
Layer Cake, 52
Lemon Sauce, 211
Tapioca, 194
Lentil Loaf, 128
Soup, 77
Lentils, Creole Style, 150
Stewed, 150
Lettuce Soup, 75
Lima Bean Loaf, 127
Lima Beans, Carrots with, 138
Liver, Baked, 99
Loganberry Ice, 209
Macaroni Timbale, 121
Macaroons, Oatmeal, 64
Mackerel, Baked Salt, 93
Broiled Salt, 93
Maitre d'Hotel Butter, 116
Manhattan Salad, 166
Maple Biscuit, 35
Frosting, 61
Marguerites, 70
Rosettes, 35
Sauce, 213
Sugar Sauce, 213
Syrup Cake, 51
Toast, 47
Marguerites, Cocoanut, 69
Maple, 70
Marshmallow, 70
Marlboro Muffins, 44
Marble Cake, 50
Marmalade Sandwiches, 189
Marshmallow Marguerites, 70
Mayonnaise Dressing, 178, 179,
180
Meat Loaf, Beth's, 96
Pie Crust, 105, 106
Sauces, in-ii/
Melon Salad, 165
Mexican Rabbit, 157
Midwinter Salad, 175
Mint Jelly, 116
Mock Lemon Pie, 207
Mushrooms, 139
Oysters, 136
Plum Pudding, 203
Molasses Cakes, 58
Corn Bread, 37
Hermits, 64
Sauce, 213
Molded Snow, 196
Muffins, Barley, 45
Berkshire, 40
Buckwheat I, II, 43
Corn Meal, Raised, 21
Crumb, 44
Date Bran, 45
Date Rye, 41
Golden Corn, 39
Marlboro, 44
Oat and Rice, 44
Plain Bran, 45
Potato, 42
Corn, 38
Quaker, 42
Raisin Corn, 38
Rye, 41
Rye I, 40 ; II, 41
White Corn, 40
Mushrooms, Mock, 139
Sauce, 114
Scalloped, 152
Mustard, Prepared, 117
Mutton Broth, 80
New Bellevue Pudding, 204
New England Brown Bread, 24
Fish Dinner, 92
Pudding, 190
INDEX
221
New England Scrapple, 127
Noodle, Konkee, 122
Noodles, Barley, 121
Corn, 122
in Cheese Sauce, 122
Nut Cake, 52
Loaf, 128
Molasses Bars, 68
Oat Cakes, 43
Crackers, 46
and Rice Muffins, 44
Oaten Biscuit, 33
Oatmeal Macaroons, 64
War Bread, 15
Ollapodrida, 123
Omelet, Brown Bread, 74
Corn Meal, 74
Potato, 71
Onions, Baked Apple and, 142
Fried, 143
with Nut Sauce, 143
Orange and Chestnut Salad, 164
Delight, 207
Rolls, 35
Oxford Sausage, 104
Parsley Sauce, 114
Parsnip Chowder, 76
Parsnips, Creamed, 145
Paste, Three-in-One, 205
Peach Filling, 62
Salad, 164
Peanut Cookies, 4.
Loaf, 132
and Raisin Sandwiches, 189
Peanut Butter Mayonnaise, 180
Sandwiches, 183, 184
Sauce, 117
Soup, 79
Pear Salad, 166
Peas, Baked Split, 150
Creamed, 149
with Mint-Glazed Carrots, 138
Souffle, 131
Peppers Stuffed with Rice, 137
Persian Pilaf, 107
Pickled Apples, 6
Beets and Onions, 152
Pie, Apple, One-Crust, 206
Cocoanut, 206
Cream, 205
Mock Lemon, 207
Pumpkin, 206
Rhubarb, 208
Squash, 206
Pie Crust, Barley, 205
Corn Meal, 204
Pimento Sauce, 117
Plymouth Succotash, 83
Polenta, 125, 126
Pompadour Rice, 193
Pompeian Salad, 174
Popcorn Crisp, 210
Dainties, 209
Popovers, Barley, 28
Rye, 28
Pork Cake, 57
Pie, 104
Stew, 103
Potato Bread, 13
Corn Muffins, 38
Hot-Pot, 161
Muffins, 42
Omelet, 71
and Onion Scallop, 161
and Peanut Salad, 172
Rolls, 19
Salad, 173
Hot, 173
Stew, 8 1
Wiggle, 157
Potatoes a la Clifton, 160
Curried, 159
Italian, 160
222
MORE RECIPES FOR FIFTY
Potatoes with Parsley Sauce, 160
Philippa, 159
Scalloped with Ham, 161
a la Virginia, 159
Priscilla War Cake, 60
Prune and Cheese Salad, 170
Blanc Mange, 197
Toast, 47
Prunes and Apricots, 4
Stuffed, 4
Pudding, Apple Ginger, 199
Blueberry, 200
Brown Betty, 199
Chocolate Brown Bread, 190
Steamed, 204
Cocoanut Custard, 191
Indian, 198
Date Cereal, 191
Grape Nuts, 198
Indian Cottage, 200
Mock Plum, 203
New Bellevue, 204
New England, 190
Rice Glace, 192
Molded, 192
Pompadour, 193
Richelieu, 193
Spiced Bread, 190
Tapioca, Apricot, 195
Caramel, 195
Chocolate, 194
Coffee, 196
Lemon, 194
Victory, 194
Pudding Sauce, Brown Sugar, 211
Chocolate, 210
Cranberry, 211
Fluffy Fruit, 212
Fruit, 21 o
Ginger I, II, 212
Lemon, 211
Maple, 213
Sugar, 213
Molasses, 213
Pudding Sauce, Raisin, 211
Russet, 213
Puff Balls, Benzie Style, 154
Pumpkin Pie, 206
Quaker Muffins, 42
Radishes, Creamed, 145
Ragout of Veal, 103
Raisin Cake, 58
Corn Muffins, 38
Rye Bread, 15
Muffins, 41
Sauce, 211
Red Bunny, 158
Rhubarb Pie, 208
Rice Creole, 118
Glace, 192
Griddle Cakes, 30
Molded, 192
Pompadour, 193
Rarebit, 123
Richelieu, 193
Waffles, 31
Rissoto, 119
Rolls, Barley, 19
Corn, Quick, 34
Indian Clover Leaf, 20
Orange, 35
Potato, 19
Rye, 20
Royal Sponge Cake, 54
Roquefort Dressing, 177
Russet Sauce, 213
Russian Dressing, 179
Rye Biscuit, 32, 33
Bread I, II, 14
Raisin, 15
Flakes, 133
Rye Meal Biscuit, Raised, 21
Muffins, 40, 41
with Raisins, 41
INDEX
223
Rye Popovers, 28
Rolls, 20
Salad : Apple, Celery, and Raisin,
165
Apricot, 164
Bacon, 170
Banana Sandwich, 169
Bean, 176
Beechcroft, 169
Berkeley, 169
Cabbage, French Style, 1 74
Celery, Stuffed, 167
Cherry, 166
Chicken, 171
Chiffonade, 175
Clover Leaf, 167
Fish and Cucumber, 172
Frankfurts with Potato Salad,
173
Frozen Fruit, 167
Grapefruit, 164
Greenbrier, 168
Manhattan, 166
Melon, 165
Midwinter, 175
Orange and Chestnut, 164
Peach, 164
Pear, 166
Pompeian, 174
Potato, Hot, 173
and Peanut, 172
Prune and Cheese, 170
Sardine and Egg, 173
and Tomato, 172
Sunflower, 165
Tomato and Cheese, 168
Veal, 171
Vegetable, 175, 176
Salad Dressing, Bretton Woods,
176
California Mayonnaise, 179
Chiffonade, 177
Chili French, 177
Salad Dressing, Condensed
Milk, 179
Mayonnaise, 178
California, 179
Peanut Butter, 180
Roquefort, 177
Russian, 179
Swiss, 1 80
Thousand Island, 180
Vinaigrette, 178
Salmon Chowder, 78
on Waffles, Creamed, 88
Salsify, Scalloped, 146
Salt Fish Chowder, 78
Savory, 92
Swedish, 91
Samp, Baked with Cheese, 118
Creamed, 120
Creole, 118
Garden Style, 119
with Ham, 120
with Tomato, 120
Sandwiches: Bacon, Hot, 188
Cheese, 186
and Nut, 186
and Peanut Butter, 186
Nut, Olive, and Pepper, 186
Sweet, 1 86
Toasted, 184
Chicken, 188
Hot, 183
Club, 187
Corned Beef, 188
Country Club, 187
Cucumber and Onion, 185
Date and Ginger, 188
Egg, 185
English, 1 88
Fig, 189
French, 191
Fruit, 189
Green Pepper and Peanut
Butter, 183
Ham, 1 88
224
MORE RECIPES FOR FIFTY
Sandwiches: Hot Beef, 183
Marmalade, 189
Peanut and Raisin, 189
Peanut Butter and Egg, 184
Green Pepper and, 183
and Onion, 184
Sardine, 184
Toasted Meat, 182
Windsor, 185
Sardine Butter, 182
and Egg Salad, 173
Sandwiches, 184
and Tomato Salad, 172
Sardines on Toast, 89
Sauce, Cranberry, 6
for Fish, 85, 86, 114
for Meats, 111-117
for Puddings, 210-213
Sausage, Oxford, 104
Savory Corn, 147
Fat, in
Salt Codfish, 92
Sauce, 115
Scallop Soup, Cream of, 79
Scalloped Eggs, 71
Fish, 88
Potatoes, 161
Scotch Gingerbread, 56
Hot-Pot, 1 08
Scrapple, 126
Soup, 82
Wafers, 46
Woodcock, 73
Scrambled Eggs, 73
Scrapple, New England, 127
Scotch, 126
Sherbets, Fruit, 209
Shortcake I, II, III, 201
Apricot, 202
Strawberry, 202
Sweet, 201
Shrimp Wiggle, 90
Smoked Halibut a la Creme, 93
Salmon en Casserole, 94
Smothered Eggs, 72
Soup, Barley, 77
Cream of Cress, 77
Scallop, 79
Spinach, 76
Lentil, 77
Lettuce, 75
Peanut Butter, 79
Scotch, 82
Swedish, 82
Tapioca, 75
Sour Cream Cake, 55
Soy Beans, Baked, 155
Spaghetti with Ham, 120
Spanish Corn Cake, 53
Polenta, 126
Tripe, 98
Spiced Bread Pudding, 190
Spinach Soup, Cream of, 76
Sponge Cake, Barley, 54
Corn, 55
Royal, 54
Spoon Corn Bread, 36
Squash, Baked in Shell, 153
Stew, Brunswick, 102
Pork, 103
Potato, 8 1
Strawberry Shortcake, 202
String Beans, Creamed, 148
Substitutes, 9
Substitutions, Table of, 12
Succotash, 83
Summer Fruit Cup, 7
Squash, 145
Sunflower Salad, 165
Sunshine Cake, 53
Surprise Cookies, 65
Swedish Salt Fish, 91
Soup, 82
Sweet Potatoes, Candied, 158
Swiss Salad Dressing, 180
Tamale Pie, 124
Tapioca, Apricot, 195
INDEX
225
Tapioca, Caramel, 195
Chocolate, 194
Coffee, 196
Lemon, 194
Soup, 75
Thousand Island Dressing, 180
Three-in-One Paste, 205
Timbale, Fish, 88
Macaroni, 121
Toast, Biscuit, 48
Brown Bread, 48
Cinnamon, 47
Maple, 47
Prune, 47
Toasted Cheese Sandwiches, 184
Meat Sandwiches, 182
Tomato and Cheese Salad, 168
Tomatoes, Baked, 136
Stuffed, 143
Tripe, Spanish, 98
Turnips au Gratin, 142
Veal Balls in Cream Sauce, 102
Hearts en Casserole, 101
Spiced, 100
Ragout, French Style, 103
Salad, 171
Vegetable Chowder, 80
Hash, 153
Hot- Pot, 151
Roast, 131
Salad, 175, 176
Vegetables, Jellied, 154
Victory Pudding, 194
Vinaigrette Dressing, 178
Virginia Waffles, 32
Waffles, Barley, 31
Buckwheat, 32
Corn, 31
Rice, 31
Virginia, 32
War Biscuit, 34
Bread, 13
Cake, 50
Fruit Cake, 60
Watercress Butter, 182
White Corn Muffins, 40
White Sauce I, in ; II, 112; III,
113
Windsor Sandwiches, 185
Winter Fruit Cup, 8
Yami-Dami Bread, 17
UNIVERSITY OF CALIFORNIA LIBRARY
This book is DUE on the last date stamped below.
OCT 301947
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UNIVERSITY OF CALIFORNIA LIBRARY
