THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
IN MEMORY OF
Professor
Benjamin A. Bernstein
PHYSICAL CULTURE
COOK BOOK
COMPILED AND WRITTEN UNDER DIRECTION OF
BERNARR MACFADDEN
BY
MRS. MARY RICHARDSON
ASSISTED BY GEO. PROPHETbrt
Copyrighted, 1901, by BERNARR MACFADDEN in U. S. A.
Entered at Stationers Hall, London, Eng.
All Rights Reserved
PUBLISHED BY
THE PHYSICAL CULTURE PUBLISHING CO.
NEW YORK, U. S. A,
Alphabetical Index see pe^go 221
Preface and first three chapters written
by Mr. Macfadderv
AGRICULTURE
GIFT
; nc <
PREFACE.
The art of cooking should be taught in every
public school. Every boy and girl should not
only know how to cook, but should be able to
quickly detect and understand the causes of
bad cooking.
Though there may come a day when foods
can be tastily and wholesomely prepared
without cooking, such a vast change is unques-
tionably far removed from the present age.
Therefore, knowledge of cooking is of almost
as much importance as that of reading or writ-
ing. Thousands become regular patrons of the
doctors simply because of inferior 'cooking.
The best food in the world can be made indi-
gestible and almost devoid of nourishment
from the same cause.
The contents of this book will plainly set
871
4 PREFACE.
forth the best methods of preparing all the
foods now used on the table of the average
English-speaking family.
Too often cooking is looked upon merely as
the art of preparing food to tickle the palate
of gourmands whose sense of taste is so dead-
ened that no food, not highly seasoned, can
be enjoyed. Such persons have lost the power
to appreciate the delicate flavor of the whole-
some, nourishing foods. It is the taste of the
seasoning alone that they crave.
The preparation here advised is meant to
bring out to the greatest degree the most deli-
cate flavor of food, and therefore but little
seasoning is used with the exception of salt.
Food, properly cooked, properly eaten, in
proper quantities, has a vast influence upon the
strength, beauty and suppleness of the body.
The brain, too, draws all its nourishment from
the same source, and clear and strong mental
faculties depend more upon competent cookery
at the present day than we imagine.
THE PHYSICAL CULTURE COOK BOOK. 5
The suggestions contained herein are pre-
sented with the hope that they will be of mate-
rial assistance to the reader in building
the highest degree of physical and mental
powers through the aid of nourishing foods
properly and palatably prepared.
_^M^
CHAPTER I,
The following bills of fare were used at the
Physical Culture Health Home for some time :
Dinner was served at 10 o'clock and supper
at 5 o'clock. Usually fruit of some kind was
passed around early in the morning.
To those who are compelled to eat at the
regular hours of those accustomed to three
meals per day, would suggest that they eat
some light fruit either at the noon or the
morning meal, and the two heavy meals at the
other meal hours.
Recipes for cooking or preparing the various
dishes in the bills of fare will be found on the
pages given in parenthesis to the right of each
dish mentioned.
Salt is the only seasoning allowed.
Fruit always means bananas or apples and
two other varieties.
Especial care necessary to see that all fruit
is served at proper ripeness.
Whole wheat bread served at every meal.
8 THE PHYSICAL CULTURE COOK BOOK,
Stewed prunes at all suppers.
Strained honey is used instead of sugar.
Milk and water served at all meals. Guests
are especially requested to abstain from drink-
ing unless to actually satisfy thirst.
SUNDAY.
DINNER.
Chicken Soup, 77 Roast Beef, 89
Mashed Potatoes, 50 Butter Beans, 64
Squash, 65 Tomatoes (stewed), 61
Graham Flour Cake Fruit
SUPPER.
Fruit Whole Wheat, 15
Eggs fried in butter Beet Salad, 130
Hot Corn-Bread Honey
Nuts and Dates.
MONDAY.
DINNER.
Split Pea Soup, 75 Turnips, 54
Lentils, Cutlets, 64 Dessert (Custard Pudding),
Beets, 56 165
Mashed Potatoes, 50 Fruit
THE PHYSICAL CULTURE COOK BOOK.
SUPPER.
Fruit Whole Wheat, 15
Scrambled Eggs, 116 Hominy, 125
Lettuce Salad, 130 Corn Muffins, hot, 39
Nuts Figs
TUESDAY.
DINNER.
Baked Potatoes, 50 Asparagus, 65
Carrots, 53 Fruit
Baked Kidney Beans (dry), Baked Rolled Oats (with
63 butter), 125
SUPPER.
Fruit Whole- Wheat Muffins
Cheese. Omelet, 118 (hot), 35
Water Cress, 130 Honey
Whole Wheat, 17 Nuts
WEDNESDAY.
DINNER.
Roast Chicken, 103 Tomatoes (stewed), 61
Peas, au Gratia, 64 Dessert (Floating Island),
Egg Plant, 66 165
Baked Sweet Potatoes Fruit
(same as Irish potatoes) , 50
10 THE PHYSICAL CULTURE COOK BOOK.
SUPPER
Fruit Whole Wheat, 15
Boiled Eggs, 115 Macaroni with Cheese, 69
Tomato Salad, 130 Hot Corn Muffins, 39
Honey.
THURSDAY.
DINNER.
Thick Tomato Soup, 74 Boiled Potatoes, 49
Lima Beans, 63 Cauliflower, 57
Green Sugar-Corn, 61 Fruit
SUPPER.
Fruit Whole Wheat, 15
Eggs (Omelet), 116 Rice with Grated Cheese, 68
Honey Nuts
Hot Whole- Wheat Muffins, Lettuce Salad, 130
35
FRIDAY.
DINNER.
Baked Fish, 82 Baked Lentils
Boiled Potatoes, 49 Creamed Cabbage, 57
Onions (stewed), 56 Fruit
Custard Pudding, 165
THE PHYSICAL CULTURE COOK BOOK. II
SUPPER.
Fruit Whole Wheat, 15
Poached Eggs, 116 Creamed Potatoes, 50
Honey Hot Corn-Muffins, 39
Tomato Salad, 129 Nuts and Dates.
SATURDAY.
DINNER.
Split Bean Soup, 75 Green Peas, 64
Parsnips, 54 Pumpkin Pie with Graham
Fruit Crust, 178, 183
Baked Sweet Potatoes
(same as Irish Potatoes),
50
SUPPER. '
Fruit Whole Wheat, 15
Savory Omelet, 116 Spaghetti with Cheese, 69
Hot Graham Muffins, 37 Honey
Nuts and Dates
CHAPTER II.
PREPARATION OF WHEAT AND OTHER WHOLE
GRAINS.
Unquestionably some of the most nourish-
ing and most wholesome foods can be obtained
from whole grains just as they are furnished
by Nature, without any milling or other
process. In a recent editorial in one of my
magazines, I stated very clearly my opinion
of the average health food and their manu-
facturers. Most all of these health foods are
simply poor imitations of the whole grain from
which they have been manufactured, and in
nearly every instance when properly prepared
the whole grain itself makes a superior food.
Many of these health foods are valuable
and most all are far superior in every way to
THE PHYSICAL CULTURE COOK BOOK. 13
the many defective foods such as white bread
used throughout the country. In many of
these prepared foods the extreme outer cover-
ing of the grain has been removed. This con-
tains the fiber which is valuable as a means
of adding bulk to the food and as a means of
assisting in digestion, assimilation and speedy
evacuation. Where these parts of the grain
have been removed its actual food value has
not seriously depreciated. The nourishment
is all there. Constipation will, however, in
many cases be induced by continuing the use
of such a food, because of the need of that
stimulation to the peristaltic action of the
bowels furnished by the fibrous element con-
tained in the outer covering of the grain.
The principal advantage of the health foods
over the entire grain lies in their ease of prep-
aration. Many of these foods have been cooked
by steam, and they can simply be placed on
the stove, in milk or water, and when brought
to a boil are ready to serve. In fact, some of
them are so well cooked that the mere addi-
tion of boiling milk or boiling water will be
sufficient to prepare them for the table.
14 THE PHYSICAL CULTURE COOK BOOK.
Beware of all concentrated foods. They are
harmful in nearly every instance. There must
be a certain bulk to all foods in order to bring
about the proper results. For instance, it is a
well known fact that a horse fed on grain alone
will never thrive. A certain amount of hay is
necessary to give the necessary bulk to the
food and to furnish that fibrous element needed
to properly stimulate the bowels. A horse
not fed on hay will frequently begin to eat the
wood of which the stall is composed, as a sub-
stitute, thus proving conclusively the necessity
for this fibrous, woody element.
Do not be deceived by the claim that many
of these health foods are partly digested by
some special preparation. They may be styled
"pre-digested foods." In many cases this so-
called process has in no way accomplished this
result. Even admitting that food has been
partly digested it actually has less food value
because of this. About the easiest method to
weaken a strong arm is to lessen the labor
which is its daily habit to perform, and the
same rule applies to the stomach. If this or-
gan was supplied with partly digested foods,
THE PHYSICAL CULTURE COOK BOOK. 1 5
the necessity for the regular performance of
its normal functions would disappear, and in-
stead of becoming stronger it would neces-
sarily grow weaker.
Natural foods, just as nature made them,
and just as they were intended for man and
other animals, cannot be improved upon by
man.
Wheat' is unquestionably the most perfect
food known. It supplies in almost exact pro-
portions the elements needed to perfectly
nourish the body. I will^ describe the process
whereby this whole grain just as it comes from
the field can be so prepared as t'o make a very
palatable and nourishing food. . r
Put a quantity of this wheat in a vessel and
soak it aver night in water. In the morning
salt to taste, pour milk over it and simmer
not boil for from three to five hours. The
longer it simmers the softer it will become and
the more delicious it will taste when first'
placed in the mouth, though it would be well
to remember that thorough chewing will bring
out slowly but surely the full delicacy of its
flavor even if not cooked until soft. This
1 6 THE PHYSICAL CULTUi/E COOK BOOK.
wheat can be eaten with butter, honey, cream
or cream and sugar, though if the taste is not
accustomed to "palate ticklers" of this char-
acter it will be found appetizing without any
addition whatever. If it is desired to make
the dish especially rich, it can be soaked in
milk instead of water over night. If milk can-
not be had, water can be used for boiling in-
stead, though, of course, it will not taste so
palatable.
Now the process which I have described for
preparing wheat can be applied to almost any
of the whole grains, such as corn, barley, rye,
etc., and they will be found very palatable and
very nourishing.
The variety of dishes which can be made
from grains in this way is almost unlimited.
For instance eggs can be poached or prepared
in most any way, and served on boiled wheat
or other grains, and it will be found a very
palatable and nourishing dish. Grains pre-
pared in this way can be added to a salad and
will greatly increase its nourishing and appe-
tizing qualities. It can also be served with
THE PHYSICAL CULTURE COOK BOOK. 1 7
steak and other meats. In fact, a well informed
housekeeper can originate an unlimited variety
of dishes in which boiled whole grains can be
used to great advantage.
In case you should be caught without flour
at any time, bread can be made of any one of
these whole grains by the following process:
Soak the grains over night in water. In the
morning salt and simmer until soft. When
possible put in enough water to cook the grain
to a proper degree of softness without adding
more. When the water has all evaporated and
the grains have become soft, remove from the
stove and place a small quantity at a time in
a jar, and put through the same process re-
quired in mashing potatoes. This will reduce
it t'o a pulpy mass. Now, using gem pans,
place in a hot oven and allow it to remain until
baked through to a proper hardness. Serve
with butter or as ordinary bread. In preparing
this be careful to see that the grain has been
cooked to a proper degree of softness, as other-
wise it will not macerate sufficiently.
Foods of this character are not only the
1 8 THE PHYSICAL CULTURE COOK BOOK.
cheapest, but the most wholesome, the most
nourishing and about the most easily digested.
Furthermore, if actual nourishment is needed
and if the taste has not been deadened by
strong condiments or sauces, there is nothing
that tastes more delicious.
CHAPTER III.
SPECIAL INSTRUCTIONS.
The following comments must be given
special attention by all who make any use of
the recipes found in this book. We do not
use pepper in any of our recipes. If so accus-
tomed to the use of this particular condiment
that no dish is appetizing when omitted, it can
be added wherever desired. One hygienist
suggests that where pepper is absolutely nec-
essary take a small piece of red pepper, a
quarter or half of an inch square, and place
it in the food. After this pepper has remained
for awhile it can be removed and the food will
then be seasoned without any part of the pep-
per remaining.
Wherever flour is mentioned, the reader
will please understand that we mean whole-
wheat flour. Please give particular attention
to this.
Frequently through the book you will find
the word "fry" mentioned. Please distinctly
20 THE PHYSICAL CULTURE COOK BOOK.
understand that we do not in any way recom-
mend the use of fried foods as the term is or-
dinarily understood. Whenever this is men-
tioned we mean that the tood is to be fried
in a vessel containing sufficient pure vegetable
oil to entirely immerse it, the oil being heated
to a smoking degree. When the food is cooked
in this manner a thin crust is formed imme-
diately the oil comes in contact with it, and
this crust prevents the oil from penetrating the
food. If the oil is not heated sufficiently it
will penetrate and saturate the food.
Frequently through the book you will find
baking powder mentioned. There are, of
course, several good brands of baking powder
on the market, but absolutely pure baking
powder is easily made. It is composed of two
parts of cream of tartar and one part bicar-
bonate of soda. These two elements can be
kept in every kitchen in separate bottles well
corked, and may be used in proportion to suit.
This baking powder is cheaper, purer and
more reliable than any brand on the market.
You will find a few recipes for "devilled"
dishes. One hygienist remarked that all dishes
THE PHYSICAL CULTURE COOK BOOK. 21
of this nature are so devilish that it would
have been better to have left them out en-
tirely. However, if our readers desire to run
the risk it is their affair, though we desire to
warn them that dishes of this nature can only
be digested by strong stomachs.
A good brand of yeast is put up in small
dry cakes enclosed in round cans, and can be
bought in most any grocery store, and can be
used wherever yeast is recommended.
We thoroughly realize that we cannot con-
vert the public to the strictest hygienic meth-
ods, and there are several recipes for dishes
that we do not personally recommend and
would not eat ourselves. Those, however,
who are in the habit of using such dishes and
must be regularly supplied with them will
find the method of preparation here advised
superior to the ordinary methods.
For instance you will find recipes for pre-
paring pork, lamb, and veal. Pork should
never be eaten at any time under any circum-
stances. Lamb, veal and all immature meats
are preferably avoided.
CHAPTER IV.
A WORD ON COOKING.
This little book has two chief aims. First,
it is designed to serve as a guide to whole-
some cookery and hygienic diet, and so dishes
which contain much condiment, very high
seasoning or unhealthful combinations are
omitted. Since the chemistry of cooking is a
study in itself, this book does not pretend to
teach it thoroughly; but some hints have been
given, in the various chapters, in regard to the
value of foods, their proper combination, etc.
Every housewife, hov/ever, ought to know
something of the chemistry of cookery, and
every member of the household should take
enough interest in his own welfare to under-
stand and follow a few of the simplest rules of
hygiene. The most careful preparing will not
make food digestible unless it be well masti-
cated, for instance; nor can one continually
THE PHYSICAL CULTURE COOK BOOK. 23
overeat of the simplest food with impunity.
On the other hand, enough must be taken to
nourish the system, and each must judge for
himself just how much that should be. The
proper combination of foods is another im-
portant branch of the subject, and a few ex-
planations, hints and examples will be found
in the chapter on menus.
The second aim of this book is to provide
some simple and explicit receipts which can
be easily followed. Too many cook-books are
so vague and general as t'o be quite useless to
the beginner, and others give such elaborate
and expensive dishes that only a small minor-
ity of the housekeepers find them available.
The following recipes are the result of years
of experience in cooking and of study to make
the daily meals of a family nourishing and
wholesome. Most of them have been tried
and found useful as well as tasty.
Too many cooks make no distinction in their
manner of cooking different articles of food.
To most of them it simply means starting a
raging fire, popping everything into water and
boiling it as fast as possible; or into a very
24 THE PHYSICAL CULTURE COOK BOOK.
hot oven, with the sole object of finishing
quickly. While the nature of some few dishes
requires that they cook quickly, many foods
are improved in nutritive value and in flavor
by long, slow cooking, i.e., at a low temperature.
Rapid boiling renders many things indigest-
ible, unpalatable and unfit for the stomach;
whereas, if cooked properly they would be
quite wholesome.
Without going deeply into the chemical
changes which take place in cooking, let us
look at a simple example of the value of slow
cooking. It is an accepted fact that an egg is
more digestible if cooked slowly in water at a
temperature of 160 F. than at 212, or boiling
point. In this case it is because the albumen
of the egg is coagulated and rendered less
soluble at the higher temperature. For other
reasons, meat is often improved by slow cook-
ing. Rapid boiling toughens the fibers of the
meat, while slow cooking, in its own juices,
makes it tender and palatable. The cheaper
cuts, especially, which really contain just as
much if not more nourishment than the ex-
THE PHYSICAL CULTURE COOK BOOK. 25
pensive steaks and fillets, should be cooked
long and slowly, and will be found very tasty.
The grains are much improved by the slow
method. The Scotch, who use so much oat-
meal, cook it for hours, sometimes all day. As
we Americans use oatmeal, largely as a break-
fast cereal, it would seem hardly possible t'o
get it done in time without rising in the middle
of the night to start it. It is a good plan, how-
ever, to put the oatmeal for tb-morrow's break-
fa'st on the back of the stove, with plenty of
water, in a covered pot, after the fire has been
banked up for the night, and leave it until
morning, when it' may be pushed forward and
allowed to boil briskly for a time if necessary.
Corn-meal mush is also improved in digesti-
bility, and a sweet, nutty flavor is imparted to
it if cooked slowly two or three hours. Rice
may be prepared for convalescents, or persons
of weak digestion, by cooking four or five
hours, and it will be found very nutritious.
Many vegetables are improved by this
method. The legumes can be cooked slowly
all day to advantage. An excellent nourishing
soup may be made by setting a pot of beans
26 THE PHYSICAL CULTURE COOK BOOK.
(with, of course, water, seasonings, etc.) on
the back of the stove in the morning and leav-
ing them to cook very gently and slowly until
the soup is dished for dinner. Many of the old
or dried vegetables, too, may be cooked long.
In fact, the list of foods which require slow
cooking is a long one.
For the following chapters, the proper time
required for cooking each dish is given.
CHAPTER V.
BREAD, ROLLS, BISCUITS, ETC.
Bread made of the whole grain flours forms
a most important article of diet, since the
grains contain more nourishment than any
other foods. It would seem almost unneces-
sary, in this age of hygienic reform, to speak
at any length of the unwholesomeness of the
ordinary bolted "white" flour as compared
with the entire wheat or other coarser flours.
Yet we see "white bread" served at so many
tables, and so little use made of the whole
wheat flour, that one must needs conclude that
many people are unacquainted with the hy-
gienic value of the latter. In making the
white flour, much of the nourishing part of the
grain is bolted away, leaving little but the
starchy element, whereas in the entire or
28 THE PHYSICAL CULTURE COOK BOOK.
whole wheat flour, the gluten and phosphates,
so necessary to build muscle, to make bone, to
enrich the blood, are retained. Whole-wheat
bread is easier of digestion, better for the teeth
and much more nourishing than the white,
and as all kinds of biscuits and rolls, and even
cakes and pies, can be made from the whole-
wheat flour, it is used in most of the following
recipes. Try it, and I doubt if you will ever
go back to the other flour. Above all, give it
to the children, whose growing bodies need
just the elements it contains.
For shortening, use pure olive oil instead
of lard.
In making bread a few general directions
must be carefully followed. Sift the flour and
do not let it be too cold it is best' to set it in a
warm place for an hour or so before using,
have the water or milk warm, and dissolve the
yeast in warm water; make a soft dough; set
in a warm place, out of draughts, and cover
with a pan and a cloth, to rise over night.
When in the pans, the dough should only one-
half or one-third fill them ; the pans should be
put in a warm place for the second rising. I
THE PHYSICAL CULTURE COOK BOOK. 29
put mine on the plate warmer if the fire is not
too hot.
The oven must be moderately hot. Try it
by putting your bare arm in, and if you cannot
count thirty without withdrawing your arm
it is too hot. The heat should be steady while
the bread is baking.
Put the loaves on the bottom of the oven
at first, and lay a piece of brown paper over
them, or on the grate of the oven, to prevent
the crust from getting too brown.
In making muffins or biscuits, have the
dough soft; bake quickly, of course; always
mix the baking powder with the flour, and sift
with the other ingredients.
i. Whole-Wheat Bread No. i (Excellent).
Two quarts flour, one quart lukewarm milk,
one-half cake compressed yeast, one-half cup
molasses, one tablespoonful shortening, two
teaspoonfuls salt.
Dissolve the yeast in a little of the warm
water. Sift and warm the flour, work. in the
shortening, and add other ingredients. Mix
well, either with a spoon or with the hands.
The dough will be too soft to knead, but must
be mixed or beaten. Let it rise over night. In
30 THE PHYSICAL CULTURE COOK BOOK.
the morning mix well again. Pat into two
greased bread pans, cover and set in a warm
place to rise again for about one hour or until
risen to the tops of the pans. Bake i% hours
in a moderate oven.
2. Whole- Wheat Bread No. 2. Two-quaris
flour, one-half pint lukewarm water, one pint
warm milk, one-half cake yeast, one-half cup
molasses, two teaspoonfuls salt, four potatoes.
Peel and boil the potatoes in as little water
as possible. When soft, mash and add suffi-
cient of the warm water and milk to make
one quart liquid. Proceed as for whole-
wheat bread No. i.
3. Graham Bread No. i. One quart Graham
flour, one pint white flour, one handful Indian
meal, one-half cup molasses, one-half yeast
cake, enough warm milk or milk water to mix
to a dough as stiff as you can stir it. Let rise
over night, covered, in a warm place. In the
morning stir again a'nd fill two bread pans
about one-third full, and set to rise again for
an hour or until the pans are full. Bake in a
moderate oven i to iy 2 hours.
4. Graham Bread No. 2. One-half yeast
cake, one cup of molasses (or one-half cup, if
you do not wish the bread so sweet), one tea-
THE PHYSICAL CULTURE COOK BOOK. 3T
spoonful salt, one tablespoonful shortening,
one pint warm water, enough Graham flour to
make a soft dough. Mix and stir well, and let
rise over night. In the morning mix again,
put in greased pan, let rise again and bake ij^
hours in moderate oven.
5. Rye Bread. One pint white flour, one
tablespoonful shortening, one-third yeast cake
dissolved in one pint warm water, one table-
S'poonful brown sugar. Mix well and set to
rise over night. In the morning add one pint
warm milk, one teaspoonful salt, a small pinch
of soda dissolved in very little warm water
and rye flour to make a pliable dough not quite
stiff enough to handle. Mix well, put in a
greased pan to rise again, and bake one hour
in a moderate oven. *
6. Aerated or Peptic Bread. Two cups en-
tire wheat flour, one cup sweet milk, two tea-
spoonfuls baking powder, two tablespoonfuls
brown sugar, one-quarter small teaspoonful
baking soda, pinch salt. Sift baking-powder
and soda with the flour; add the other ingre-
dients and stir thoroughly and quickly. Put
in well-greased pan and bake in a moderate
oven ij4 hours. When done, cover with a
clean cloth while cooking.
32 THE PHYSICAL CULTURE COOK BOOK.
7. "Peptic" Graham Bread. For one loaf.
Three cups Graham flour, one cup white flour,
one and one-half teaspoonfuls salt, two and
one-half teaspoonfuls baking powder. Put
these ingredients in a bcwl, mix well with a
spoon. Make a well in center, pour in oftie large
t'ablespoonful New Orleans molasses and one
pint of water. With a large spoon stir quickly
and thoroughly together. When all the flour
is wet stir it a moment longer, then turn at
once info a well-greased baking pan. Smooth
the top of the dough with a knife dipped in
melted butter. Bake at once, in a moderate
oven, one hour and a quarter. As soon as
baked remove from the pan and wrap in a cloth
until cool.
8. "Boston Brown Bread/' One even cup
of Indian meal, one heaping cup of rye meal,
one cup entire-wheat flour, one teaspoonful of
salt, one teaspoonful of soda, one-half cup of
molasses. Mix very thoroughly together, the
meal, salt and soda. Add one pint of hot water
to the molasses and stir; pour the molasses
and water into the middle of the meal, and stir
till smooth batter. Put in a buttered tin boiler,
cover tightly, and set in a covered iron kettle
to boil three hours, adding water as may be
necessary. When done set the bread boiler in
THE PHYSICAL CULTURE COOK BOOK. 33
the oven for one-half hour. Milk may be used
instead of water if desired.
8a. Brown Bread. Three cups Indian meal,
one-half teaspoonful salt, two cups warm
water, two cups sour milk, two tablespoonfuls
cream, two teaspoonfuls soda, two and" a half
cups flour, or enough to thicken. Mix well
and bake in a very slow oven four to six hours.
If possible, use a covered pan to bake in.
9. Gluten Bread. One-sixth cake dry hop
yeast, one cup warm water, one heaping tea-
spoonful butter, and two and one-half cups
gluten flour. Mix thoroughly, cover closely,
and let rise over night. Knead into loaves in
the morning, using as little gluten flour as
possible, let rise and bake one-half hour.
10. Tea Rolls. In the morning take three
pints of entire wheat flour, rub into it two tea-
spoonfuls of butter. Then add one teaspoon-
ful salt, two tablespoonfuls of sugar, about
one-half of a compressed yeast' cake dissolved
in water or milk, slightly warmed, using suffi-
cient to knead a soft dough. Cover and let
rise until light and spongy. Then roll out
about three-fourths of an inch thick and cut
round and spread each one with melted butter
34 THE PHYSICAL CULTURE COOK BOOK.
and fold. Then lay them close in a tin and let
rise again.
11. Breakfast Rolls. One quart whole
wheat flour, one-half pint milk, one-half pint
water, one-third yeast cake, two tablespoonfuls
sugar, two tablespoonfuls shortening, pinch
salt. Mix thoroughly at night and set to rise.
In the morning mix again and make into small
rolls. Put in a greased pan and let rise twenty
minutes, or until light. Brush over the tops
with melted butter or milk and bake one-half
hour.
Or take some risen bread dough, work into
it in the morning one tablespoonful but'ter and
proceed as above.
12. Whole- Wheat Gems (Good). One
quart whole-wheat flour, one quart water, one
tablespoonful melted shortening, two table-
spoonfuls sugar, two teaspoonfuls baking
powder, a pinch salt. Beat thoroughly, put
into hot greased gem pans and bake twenty
minutes in a hot oven.
13. Graham Gems (No. i). One pint water,
one pint milk, enough Graham flour to make
a batter which will drop from a spoon and not
run. Stir very thoroughly, put in hot, well-
greased gem pans and bake quickly in a hot
THE PHYSICAL CULTURE COOK BOOK. 35
oven. These gems are recommended as whole-
some by several authorities. Experience will
help in the matter of the softness of the dough,
etc.
14. Graham Gems (No. 2). Three cups Gra-
ham flour, two teaspoonfuls baking powder,
one egg, one cup milk, one cup water, one-half
teaspoonful salt. Beat thoroughly and pour
in heated gem pans. Bake fifteen to twenty
minutes.
15. Rye Gems. One cup rye flour, one cup
cornmeal, one cup Graham flour, one teaspoon-
ful salt, two teaspoonfuls baking powder, and
one pint sweet milk or water. Bake in hot
gem pans twenty minutes.
16. Sally Lunn. Three eggs, one-half cup
butter, one cup milk, three cups flour, two tea-
spoonfuls baking powder, one-half teaspoonful
salt. Stir the butter, melted, into the beaten
yolks ; add the milk, the flour (into which the
baking powder has been sifted), and the whites
last. Bake in one loaf, in a steady oven.
17. Whole- Wheat Muffins (No. i). Table-
spoonful of pure olive oil ; tablespoonful of
honey or sugar; one egg beaten with a cup
of milk; one and one-half cups of whole-wheat
36 THE PHYSICAL CULTURE COOK BOOK.
flour; one teaspoonful baking powder; salt-
spoonful of salt.
Beat the olive oil, sugar and egg together,
then add the cup of milk. Mix the flour, bak-
ing powder and salt well ; then mix all well
together.
Bake in a hot oven for twenty minutes.
This portion will make twelve muffins.
18. Whole- Wheat Muffins (No. 2). Two
cups entire-wheat flour, two cups milk, one
egg well beaten, two teaspoonfuls baking pow-
der. Mix powder and flour, stir in egg and
milk thoroughly and pour into hot gem pans.
Bake in hot oven one-half hour, or until done.
19. Whole-Wheat Muffins (No. 3) (Deli-
cious). One quart flour, three teaspoonfuls
baking powder, one tablespoonful sugar, a lit-
tle salt, water to make a batter a little stiffer
than for pancakes. Bake in greased muffin
rings on a hot-greased griddle. Serve at once.
Do not hesitate to try this recipe because it
calls for no milk and eggs ; it makes the light-
est and tenderest of muffins.
20. Muffins. Three eggs, whites and yolks
beaten separately, one pint sweet milk, one
tablespoonful melted butter, two teaspoonfuls
THE PHYSICAL CULTURE COOK BOOK. 37
baking powder, flour enough to stiffen. Bake
twenty to thirty minutes in a hot even.
21. Breakfast Muffins. One cup sugar, one
egg, one tablespoonful melted butter, one pint
sweet milk, three cups flour, two teaspoonfuls
baking powder, one teaspoonful salt. Mix
well, put in hot buttered pans, and bake twen-
ty to thirty minutes. This amount makes
twelve muffins.
22. Rye Muffins (No. i). One cup rye flour,
one-quarter cup sugar, one-half teaspoonful
salt, two teaspoonfuls baking powder, one cup-
ful white flour, one egg, one cupful sweet milk.
Mix well, put in hot muffin pans and bake in a
hot oven fifteen to twenty minutes.
23. Rye Muffins (No. 2). One cup rye liour,
one cup Graham flour, one cup wheat flour,
half a teaspoonful salt, two teaspoonfuls bak-
ing powder, one tablespoonful sugar, two
eggs, two cups milk or water. Bake in muffin
rings fifteen to twenty minutes.
24. Graham Muffins. One quart Graham
flour, two teaspoonfuls baking powder, two
tablespoonfuls sugar, a little salt, one table-
spoonful butter, egg and two cups milk. Bake
in small pans at once in a good even, fifteen
minutes.
3 THE PHYSICAL CULTURE COOK BOOK.
25. Rice Muffins (No. i). Take one cup cold
boiled rice, two cups flour, two eggs, two cups
milk, one tablespoonful butter and one tea-
spoonful salt. Beat very hard and bake quickly.
26. Rice Muffins (No. 2). One cup boiled
rice, one cup sweet milk, two eggs, two table-
spoonfuls melted butter, one teaspoonful sugar,
two of baking powder, and enough flour to
make a batter; beat hard and add the baking
powder the last thing. Bake in muffin rings,
27. Barley Muffins. One cup barley flour,
two table spoonfuls sugar, one tablespoonful
melted butter, one egg, one cup milk, one tea-
spoonful baking powder, a little salt. Mix
well, beat up and bake in greased muffin pans
about twenty to thirty minutes.
28. English Muffins. One quart 1 flour, one-
half teaspoonful sugar, one teaspoonful salt,
two teaspoonfuls baking powder, one and one-
quarter pints sweet milk. Have batter a little
stiffer than for griddle cakes. Have a griddle
hot and greased, lay greased muffin rings on
it, fill them half full, and when risen to the
top turn with cake turner. Do not bake too
brown. When done, pull apart, to'ast slightly,
and butter. Serve at once.
THE PHYSICAL CULTURE COOK BOOK. 39
29. Corn Muffins (No. i) (Good). Two
cups Indian meal, o"ne cup flour, two cups milk,
one tablespoonful sugar, two tablespoonfuls
melted butter, two teaspoonfuls baking pow-
der, three eggs, a pinch salt, beaten separately.
Mix meal, milk, yolks of the eggs, sugar, but-
ter, add the flour mixed with the baking pow-
der, lastly the whites of the eggs. Beat well
and bake in hot-greased pans in a hot oven.
This makes twelve muffins.
30. Corn Muffins (No. 2) (Good). Two
cups corn-meal, one and one-half cups flour,
two and one-half cups sour milk, two eggs
beaten separately, one teaspoonful shortening,
one teaspoonful salt, one-half cup molasses,
one-half teaspoonful baking soda, one tea-
spoonful baking powder. Beat well and
quickly, put in hot gem pans, and bake one-
half to three-quarters of an hour. This quan-
tity makes twelve muffins. '
The soda must be put into the sour milk, of
course. Some cooks leave out the baking
powder and use more soda, but I like the other
way better. These muffins will be found nicer
than those made with sweet milk. Buttermilk
also may be used.
31. Grandma's Johnny Cake (Delicious).
Pour one quart boiling water over one quart
40 THE PHYSICAL CULTURE COOK BOOK.
corn-meal and let cool ; add two tablespoonfuls
melted butter, two tablespoonfuls molasses,
two eggs, beaten separately, one full pint sour
milk, in which mix one teaspoonful soda, three
tablespoonfuls white flour, in which mix on&
teaspoonful baking powder, one teaspoonfnl
salt. Beat well, adding the whites of the eggs
last. Bake in a sheet (in a greased dripping-
pan) three-quarters to one hour in a hot oven.
If no sour milk is at hand, omit the soda and
use two good teaspoonfuls baking powder.
32. Corn-Pone. One quart Indian meal,
one teaspoonful salt, two tablespoonfuls
melted butter or shortening, cold water to
make a soft dough. Bake in a thin cake, in a
hot oven.
33. Graham Puffs No. i. Beat one egg, then
add one pint sweet milk, one pint Graham
flour, and a pinch of salt. Beat all briskly with
egg beater, pour in hot-greased gem pans, and
bake in hot oven.
This amount makes twelve puff 3. Hot cups,
greased, are better than tins.
34. German Puffs No. 2. One pint sweet
milk, one-half pound flour, two ounces butter,
and four eggs. Separate t'he eggs and beat the
THE PHYSICAL CULTURE COOK BOOK. 4 1
yolks until thick; warm the butter and milk
until the butter is melted ; when cold, stir in,
slowly, the yolks of the eggs; mix with the
flour. Whisk the whites dry, stir through very
lightly and bake in buttered cups not half full.
35. Pop-Overs. One egg, white and yolk
beaten separately, one cup sweet milk, one
cup flour, a pinch salt. Bake twenty minutes
in greased cups.
36. Whole-Wheat Pop-Overs. One and
one-half cups entire-wheat flour, one-half cup
white flour, one tablespoonful sugar, one t'ea-
spoonful salt, one tablesponful melted but-
ter, three eggs, beaten separately. Beat batter
well and bake in buttered stoneware cups for
twenty minutes in hot' oven, then reduce the
heat and bake twenty minutes more. They
will rise to three or four times their height.
37. Crumpets. Two cups milk, three cups
flour, three tablespoonfuls butter, saltspoonful
salt, half yeast cake dissolved in warm water.
Warm the milk; beat in the salted flour, the
melted butter, and the yeast. Let this sponge
stand in a warm place until light. Bake in
greased muffin rings on a hot griddle, or in
patty pans in the oven. In either case fill the
42 THE PHYSICAL CULTURE COOK BOOK.
pans or rings only half full, as the crumpets
will rise in baking.
38. Waffles, i. Three cups flour, one table-
spoonful butter, two eggs, two cups milk, two
teaspoonfuls baking powder, a little salt. Beat
the eggs until light, add the milk, butter and
salt. Stir in the flour with the baking powder
last. Grease your waffle-irons well.
39. Waffles, 2. The following recipe is
perfect : To one quart of flour add one pint of
warm (not hot) corn-meal mush, salt to taste,
seven eggs beaten light separately, one tea-
cupful sweet cream, and fresh milk sufficient
to make a thin batter. Stir the cream and
beaten egg yolks into the mush, then add the
flour and fresh milk, stirring well and mixing
perfectly smooth.
The egg-white, beaten to a stiff froth, should
be added just before cooking. The batter
should be as thin as buttermilk, and the waffle-
irons well heated and greased.
Raw meal will not do ; it must be made into
mush.
40. Maryland or Beaten Biscuit. Rub one
tablespoonful each of butter and lard into one
quart of sifted flour, with one teaspoonful of
salt; gradually add milk enough to make
THE PHYSICAL CTLTUKE COOK BOOK. 43
a stiff dough, mixing it with the hand.
When the dough is mixed, lay it on a
floured bread-board and beat it with the roll-
ing pin, turning it continually, until it blis-
ters and cracks loudly. It will require to be
beaten about half an hour. When the blisters
are abundant tear off pieces of the dough as
large as an egg, mold them in the form of bis-
cuits, prick the tops with a fork, and bake in
a rather quick oven.
41. Barley Meal Scones. Two pounds bar-
ley meal, three-fourths teaspoonful baking
soda, three-fourths teaspoonful cream of tar-
tar, half a teaspoonful salt, and buttermilk.
Mix, and add enough buttermilk to make a
nice, soft dough ; then sprinkle a little meal
on the baking board, and roll out to a fourth
of an inch thick. Cut in three and bake on a
not too hot' griddle.
42. Whole- Wheat Griddle Cakes (Good).
Three cups entire-wheat flour, one cup Indian
or corn-meal, three teaspoonfuls baking pow-
der, one teaspoon salt, enough water to make
a batter. Beat well and fry on a hot griddle.
This recipe sounds almost too simple to be
good, but it makes the lightest, most delicious
cakes, and, if properly cooked, are wholesome.
44 THE PHYSICAL CULTURE COOK BOOK.
Do not put too much grease on the griddle
use just enough to keep the cakes from stick-
ing. If the cakes are too thick, when cooked,
add a little more water.
43. Rice Griddle Cakes. One and a half
cups cold rice, two cups flour, two eggs, one
heaping teaspoonful baking powder, milk to
make a thin batter, half a teaspoonful salt.
Cook on a hot griddle.
44. Graham Wafers. Two cups Graham
flour, one cup sweet milk, pinch of salt. Mix
quickly and thoroughly, roll out as thin as pos-
sible. Prick and bake in a quick oven.
45. Graham Wheatlets. Scald one pint Gra-
ham flour with nearly a pint of boiling water or
milk. Add salt and flour to make a dough as
soft as you can handle it. Roll one-half inch
thick, cut in round cakes and bake in a very
hot oven on a hot buttered tin.
46. Oatmeal Wafers. Sift together one cup
fine oatmeal, one cup rolled oats, two cups
flour, one-quarter cup sugar, one teaspoonful
salt, one-eighth teaspoonful soda, and mix
well. Pour one-half cup of hot water on one-
quarter cup of butter, and when melted add
to the other ingredients. Roll out as thin as
THE PHYSICAL CULTURE COOK BOOK. 45
possible, cut into round cookies and bake in
slow oven.
47. "Hot Cross Buns." Three cups sA\eet
milk, one-half yeast cake, flour to make a thick
batter. Set to rise over night. In the morn-
ing add one cup^ sugar, one-half cup melted
butter, grated nutmeg, a little salt, flour
enough to handle. Knead well and set to rise.
Roll one-half inch thick, cut into round cakes
and put in buttered baking pan. Let rise one-
half hour, make a cross on each and bake to a
light brown and brush with white of an egg.
Sprinkle powdered sugar on top if desired.
48. Cream Toast. Heat one pint milk, stir
into it 1 one large tablespoonful flour wet with
a little cold milk. Add one large teaspoonful
butter, and one cup cream if you have it. Place
on the back of stove to keep hot, then toast'
nicely some bread, dip into the cream, put into
a dish, and when you have sufficient toast pour
the cream over it and serve.
CHAPTER VI.
VEGETABLES.
Vegetables are very wholesome and nutri-
tious and have many medicinal qualities. As
a race, Americans eat far too much meat and
too little vegetable food. The legumes (dried
peas, beans, etc.) contain almost double the
amount of muscle-making food to be found in
beef, at a far less expense. Of course, vege-
tables must be properly cooked and properly
combined with other foods to be at their best.
Dried or old vegetables require slow, long
cooking; most of the young or green ones
should, be boiled only until tender. They
should be put into boiling water, salted, and
boiled, not too fast'. Use only enough water to
cook them, as many of their useful salts are
wasted when there is much water left to "drain
off" when the vegetables are served. Soft
THE PHYSICAL CULTURE COOK BOOK. 47
water is preferable to hard, and the very nicest
way to cook them is to steam them.
The starchy vegetables, as the potato, rice,
etc., are heat producers; the legumes, flesh and
muscle builders; while the green vegetables,
such as spinach, cabbage, young peas, etc., are
useful for the salts they contain and furnish
necessary bulk. Their medicinal properties
are important. For instance, spinach affords
relief in kidney troubles, asparagus purges the
blood, celery acts on the nervous system, let-
tuce is cooling in its effect, etc. In arranging
meals starchy vegetables must be combined
with watery ones, legumes with food contain-
ing fat or oil, etc. For instance, potatoes sup-
ply carbon, in which beef is deficient'; there-
fore, potatoes and beef form a rational com-
bination. The turnip and carrot contain a
large amount of water, and should be used
A with glutinous foods. The tomato contains
a useful acid, but care must be taken in com-
bining it with other acidulous vegetables or
fruits. Many vegetable and fruit' acids cannot
be used together, but vegetable acids usually
48 THE PHYSICAL CULTURE COOK BOOK.
combine well with citric acid, as contained in
oranges, lemons, etc.
Slow, long cooking improves some vegeta-
bles and makes them more digestible. Beans,
dried peas and lentils should be cooked slowly
for six to eight hours, and the skins should be
removed. Turnips, carrots, parsnips, in short,
all- old tubers, should be so cooked.
TIME FOR COOKING VEGETABLES.
Boiling.
Asparagus 15 to 20 minutes.
Beans (Lima) J^ hour, slowly.
Beans (string) 2 hours.
Beans (dried) 4 to 6 hours, slowly.
Beets (young) 45 to 60 minutes.
Beet's (old) 3 to 4 hours.
Cabbage 30 to 45 minutes.
Carrots (young) 45 to 60 minutes.
Carrots (old) 2 to 4 hours, slowly.
Cauliflower 30 to 45 minutes.
Celery 30 minutes.
Corn (green, fresh) 8 to 10 minutes.
THE PHYSICAL CULTURE COOK BOOK. 49
Macaroni I hour.
Onions 30 to 45 minutes.
Oyster Plant 30 to 60 minutes.
Parsnips (according to size and age) J/
to 1 3/2 hours.
Peas 15 to 25 minutes.
Split, dried peas 4 to 6 hours.
Potatoes 20 to 30 minutes.
Spinach 20 to 30 minutes.
Squash 20 to 30 minutes.
Tomatoes 15 to 20 minutes.
Turnips i hour, boiled hard;' 4 to 5 hours,
if steamed slowly.
Baking.
Beans 6 to 10 hours.
Potatoes 45 to 60 minutes.
Macaroni y 2 to I hour.
i Boiled Potatoes. New potatoes may be
boiled in their jackets, but old potatoes should
always be pared thin. Put in enough boiling,
salted water to cover them and boil fast until
tender, or about 20 minutes. Drain off the
r
50 THE PHYSICAL CULTURE COOK BOOK.
water and set on the back of the stove a mo-
ment to dry out, shaking the pan occasionally.
2. Baked Potatoes. Select even-sized po-
tatoes, wash carefully and wipe dry and put in
a moderately hot oven. Bake until soft.
Break the skin of each a little. They should
be done in about 45 minutes.
Sweet potatoes can be baked as above.
3. Mashed Potatoes. Boil the potatoes,
drain, mash well and add a little salt, enough
milk to soften, a piece of butter, and beat well
with a spoon. Put in the oven a moment to
heat thoroughly and serve.
4. Creamed Potatoes. Put one tablespoon-
ful butter in a frying pan and when it bubbles
add one tablespoonful flour. Add one cup
hot milk, w r ith salt to taste. Add one pint cold
boiled potatoes cut into small dice. Cook
until thoroughly hot.
5. Mother's Milk Potatoes. Put one cup-
ful of boiled, new potatoes, cut in small bits,
into a saucepan with one tablesponful of but-
ter, salt to" taste and add one-quarter cup of
milk. Stir to prevent burning and when thor-
oughly heated serve at once.
v
THE PHYSICAL CULTURE COOK BOOK. 51
6. Scalloped Potatoes. Butter a baking
dish, pare potatoes and slice thin, put in dish
a layer of potatoes, and sprinkle with salt;
then another layer of potatoes, etc., until dish
is nearly full. Then fill with milk. Put bits
of butter on top and bake in a quick oven 45
to 50 minutes.
7. Sacked Potatoes. Select for baking po-
tatoes as near of a size as possible. Cut' off
each end. When baked, scoop out the inside
with a spoon, being careful not' to break the
skins. Add to the potato, butter, salt, and suf-
ficient hot milk to make quite soft. Beat 1 till
very light and smooth. Fill the skins with this
and place on end in a buttered pan on the oven
grate till browned on top. The potatoes will
puff up considerably if sufficiently beaten.
8. Potatoes Roasted with Beef. Pare the
potatoes and place in the pan with the meat,
basting when you do the beef. They will be
nicely browned and mealy when the meat is
done. It is better to place the potatoes on a
grating so as not to become saturated with the
fat in the bottom of the pan.
9. Potato Croquettes. Season cold mashed
potatoes with salt and pepper and beat to a
cream with one tablespoonful melted butter
52 THE PHYSICAL CULTURE COOK BOOK.
and one egg. Form into small balls. Dip in
egg and bread crumbs and fry in boiling fat
or oil, or brown in a very hot oven.
10. Potato Puff. To two cupfuls cold
lashed potatoes add two tablespoonfuls melt-
d butter and beat to a cream. Then add one
up milk, salt to taste, two eggs. "Reat well and
rown in a hot oven.
i
11. Delmonico Potatoes. Chop fine suffi-
cient cold boiled potatoes to make one pint.
Put one tablespoonful of butter and one of
flour into a pan ; add a half pint of milk, a half
teaspoonful of salt. When boiling mix this
with the potatoes. Turn into a small baking
dish; sprinkle over the top two tablespoonfuls
of parmesan cheese, and bake in a quick oven
until a light brown.
12. Saratoga Potatoes. Peel and slice very
thin six large potatoes, lay them in ice water
one hour, and thoroughly dry them with a
clean towel. Drop each slice separately in a
kettle of boiling oil, fry until crisp and brown.
Take out with wire spoon, drain and sprinkle
with salt while hot.
13. Hashed Brown Potatoes. F i n e 1 y
chop three good-sized cold boiled potatoes and
THE PHYSICAL CULTURE COOK BOOK. 53
season with salt. In a frying paa melt
one tablespoonful of butter. Turn in the
potatoes and press them down over the
bottom of the pan. Place the pan where they
will cook slowly, turning it round from time
to time that they may brown evenly. Do not
stir them. They should be well crusted on
the bottom in about twenty minutes. Roll
carefully like an omelet and turn out on a
hot dish.
14. Boiled Sweet Potatoes. Wash clean
and boil in the skins in boiling salted water
one-half hour. Drain, peel and set in the oven
a minute to dry out.
15. Browned Sweet Potatoes. Boil the po-
tatoes until they can be pierced with a fork,
but not until tender. Remove the skins, dust
lightly with sugar, roll in melted butter and
brown in the oven.
16. Stewed Carrots. Scrape young carrots,
and cut in strips and boil in salted water one-
half hour. Serve with drawn butfcr sauce or
melted butter.
^i
17. Carrots and Peas. Scrape and cut up
six small carrots and boil. Mix with one cup
of cooked peas (canned peas will serve), and
one cup drawn butter sauce.
54 THE PHYSICAL CULTURE COOK BOOK.
18. Mashed Carrots. Scrape, boil and mash
the carrot's and beat in one tablespoonful but-
ter, salt and two tablespoonfuls cream.
ig. Mashed Turnips. Select the large yel-
low turnips, as they are sweetest. Wash, pare
and cut them info pieces. Boil them in salted
boiling water until tender, two hours, pouring
off the first water if they are old and strong.
Drain, mash, season with butter and salt, and
heap lightly in a vegetable dish.
20. Creamed Turnips. Cut peeled turnips
into half inch dice, boil in salted water and
drain, pour over a cream sauce made of one
cup hot milk poured gradually over one table-
spoonful each butter and flour rubbed together.
Season and serve. All vegetables made in this
style should never be allowed to get cold be-
fore cream or sauce is added. When allowed
to become cold they are not as easily digested
and do not absorb the cream or sauce.
21. Boiled Turnips. Pare and cut into quar-
ters. Place into boiling water, well salted;
boil till tender. Drain well, wash, adding
butter, and a pinch of sugar. Stir and mix.
Serve hot.
22. Boiled Parsnips. If parsnips are young
THE PHYSICAL CULTURE COOK BOOK. 55
they require only to be scraped before boiling ;
old ones must be pared thin and cut into quar-
ters. Put them into a stewpan of boiling salt
and water. Boil them quickly until tender, or
about one hour. Serve with melted butter or
drawn butter sauce.
23. Buttered Parsnips. Boil tender and
scrape; slice lengthwise. Put three table-
spoonfuls butter in a saucepan, salt and a
little chopped parsley. When heated put
in the parsnips. Shake and turn until mix-
ture boils, then lay the parsnips in order upon
a dish, and pour the butter over them and
serve.
24. Parsnip Balls. Boil in salted water till
very tender. Mash and season with butter
and salt. Add a little flour and two well
beaten eggs. Form into small balls and fry.
25. Scalloped Parsnips. Boil, scrape and
mash the parsnips, season and put in a dish.
Cover with bread crumbs, bits of butter and
brown in the oven.
26. Mashed Parsnips. Boil and scrape the
parsnips and remove the fibrous centers.
Mash with butter, salt and a little milk. Serve
very hot.
56 THE PHYSICAL CULTURE COOK BOOK.
27. Beets. Do not break the skins in wash-
ing or they will lose their color in cooking.
Boil one hour in hot, slightly salt 1 water. Rub
off the skins, split in half, dish, and pour on
them a boiling mixture of one tablespoonful of
melted butter and salt. Serve very hot.
28. Beets with Vinegar. Boil the beets,
peel, slice and serve cold with genuine cider
or wine vinegar or lemon juice.
29. Boiled Onions. Peel the onions (if the
knife and hands are kept under cold water the
odor left on the hands will not be so strong)
r.nd boil 45 minutes. Serve with drawn but-
ter sauce.
30. Baked Onions. Peel the onions and cook
in boiling salted water twenty minutes, drain,
put in a baking dish, cover with fresh boiling
water and bake one hour. Take up and pour
over them a sauce made of t'he water they were
baked in, which should be about one cup ; if
there is not enough to fill a cup, add milk, let
boil and add the yolk of one egg beaten and
the hot milk poured on it, th'jn return t'o the
fire until it thickens.
31. Fried Onions. Peel, mash and cut cross-
wise; flour, and fry five or six minutes; drain,
THE PHYSICAL CULTURE COOK BOOK 57
sprinkle with salt; serve with beefsteak. Use
very little fat in frying; indeed, they may be
done without any if they are covered and care
is taken that they do not burn.
32. Boiled Cabbage. Take off the outer
leaves, cut out all the large ribs, cut in quar-
ters and boil in salted water thirty minutes.
Drain and serve.
33. Cream Cabbage. Slice half a good
sized cabbage and put in boiling salted water;
as soon as it boils put back on the stove to
simmer for thirty minutes, when it' will be
tender; drain and cover with a sauce made of
one cup of milk, one tablespoonful of flour and
one tablespoonful of butter and a little salt;
let it get hot in this and serve.
34. Cold Slaw. One-half pint rich milk or
cream, one-half pint good vinegar, one small
cup sugar, three eggs beaten very light, a lump
of butter size of an egg, and salt to tasf e. Cook
all together until like custard. When cool,
pour over cabbage cut very fine.
35. Cauliflower. Cauliflower should be
placed head down in well salted water for a
while to remove insects ; trim off outside leaves
and boil in salted water for thirty or forty min-
58 THE PHYSICAL CULTURE COOK BOOK.
utes. Serve with butter or pour a drawn but-
ter sauce over it.
36. Cauliflower au Gratin. If there is any
cauliflower left over, it is very nice baked. Put
the cauliflower in a baking dish, season, put
on the top bread crumbs and grated cheese
dotted with bits of butter, pour over all one
cup drawn butter sauce, and bake fifteen min-
utes. If fresh cauliflower is used it must be
boiled first, of course.
37. Brussels Sprouts. Pick over, wash care-
fully and cook in boiling salted water about
fifteen minutes. Serve with drawn butter
sauce.
38. Fried Egg Plant. Peel and cut the
plant in slices less than one-half inch thick;
immerse in salt and water over an hour, drain
and dip each slice in beaten egg and bread
crumbs, and fry brown.
39. Stewed Salsify. Scrape and cut each
root in two and drop into water. Stew in boil-
ing water, a little salt, until tender, about one-
half hour ; pour off the water, add enough milk
to cover the roots ; when it boils, stir in a piece
of butter rolled in flour and salt; simmer five
minutes, and pour out.
THE PHYSICAL CULTURE COOK BOOK. 59
40. Fried Salsify. Scrape and lay in cold
water ten minutes. Boil tender, and when cold
mash with a wooden spoon, picking out the
fibrous parts. Wet to a paste with milk ; work
in a little butter, season to taste, make into
round flat cakes, dredge with flour, and fry to
a light brown ; serve hot.
41. Stewed Celery. The outer stalks of cel-
ery that are unfit for serving raw may be used.
Cut into inch pieces, put in boiling salted water
and boil thirty to forty minutes. Make a sauce
by adding to one cupful of the water the celery
has stewed in, two tablespoonfuls condensed
milk (or cream) and one tablespoonful butter ;
thicken with one tablespoonful of flour, and
pour over the celery.
42. Spinach. Spinach must be very care-
fully washed, or it will be gritty. Boil twenty
minutes in salted water, drain and chop. The
less water that is used to start this vegetable
the better the flavor will be. Pour over it a
rich drawn butter sauce, and garnish with
slices of hard-boiled egg.
43. Stuffed Tomatoes. Take large, firm
tomatoes ; cut a round place in top of each,
scrape out all the soft part's ; mix with stale
60 THE PHYSICAL CULTURE COOK BOOK.
bread crumbs, corn, onions, parsley, butter
and salt; chop very fine, and fill tomatoes;
carefully bake in moderately hot oven ; put a
little butter in pan ; see that they do not burn
or become dry.
44. Baked Tomatoes. Select fine large to-
matoes, and cut a small piece out of the stem
end of each. In this hole place a small lump
of butter, about half the size of a hickory nut.
Bake the tomatoes slowly for half an hour;
take up, and keep hot while you thicken the
juice left in the pan with a teaspoonful of flour
wet up in a very little cold water. Set the
pan on top of the stove, and let its contents
boil up once. Salt to taste and pour this sauce
over the tomatoes.
45. Broiled Tomatoes. Slice, but do not
peel, fresh tomatoes. Broil them on a toaster
over the fire ; remove to a hot' dish ; put a little
butter and salt on each one, and let them
stand a minute before serving.
46. Panned Tomatoes. Cut tht tomatoes
into halves, place them in a baking pan, skin
side down, sprinkle lightly with salt and pep-
per, and put in the center of each a tiny bit
of butter. Bake slowly until soft. Dish, and
add to the liquor in the pan one pint of milk.
THE PHYSICAL CULTURE COOK BOOK. 01
Moisten two level tablespoonfuls of flour with
a little cold milk; add it to the pan and stir
constantly until boiling. Add a teaspoonful
of salt and pour it over the tomatoes. Gar-
nish with squares of toast and serve.
47. Scalloped Tomatoes. Take six large
ripe tomatoes, skin and cut into small pieces.
Spread a layer in the bottom of bake dish, sea-
son well, put a layer of coarse bread crumbs
over the tomatoes with bits of butter. Con-
tinue this until the dish is full, having bread
crumbs on top. Bake one hour.
48. Stewed Tomatoes. Canned tomatoes
can be used. Put one tablespoonful of butter
in a stew pan, and let it brown slightly. Then
pour in one can of tomatoes, seasoned with
salt and cook one-half hour. At the last add
one-half cupful of bread crumbs and serve.
49. Boiled Corn. Husk the corn, leaving
the last shuck on. Cook in boiling water for
fifteen minutes.
50. Baked Corn. Cut the grains of one
dozen ears of corn down the middle and scrape.
Add one cup boiling milk, salt to taste. Put
in buttered baking dish, dot over small bits of
62 THE PHYSICAL CULTURE COOK BOOK.
butter and bake in moderate oven three-quar-
ters of an hour.
51. Stewed Corn. Cut the kernels through
the center, and scrape contents from the ear.
Stew in milk about eight minutes. Add but-
ter and salt, and serve.
52. Succotash. Boil one quart lima beans
about forty-five minutes ; cut down the grains
of one dozen ears of corn, and scrape. Add to
the beans, season with salt and butter. If
too dry add a little milk. Cook fifteen min-
utes after adding the corn.
53. Roast Corn. Turn back husks and pick
off the silk. Re-cover with the husks and roast
in the hot ashes of a wood fire.
54. Boston Baked Beans. Pick over
one quart little white beans and soak over
night 1 in six quarts cold water. In the morn-
ing, drain and put on to cook in enough cold
water to cover well, and add one-half pound
salt pork. Let come to a boil, and boil two
hours. Then put the beans and pork into a
bean-pot, with two teaspoonfuls molasses, and
fill the pot with some of the water the beans
boiled in. Bake in a slow oven all day, or at
least ten hours, adding boiling water as they
THE PHYSICAL CULTURE COOK BOOK. 63
dry out', until the last two hours. Corned beef
may be used instead of pork, in which case add
salt.
55. Baked Beans (2), without meat. Soak
one quart small white beans over night, drain
and boil two hours; then add one cup milk or
cream, two tablespoonfuls butter, two table-
spoonfuls molasses or brown sugar, one tea-
spoonful salt, turn into a bean pot or baking
dish, and bake in a slow oven six hours, add-
ing water occasionally if necessary.
56. Bean Fricasseed. Soak one-half pint
beans two hours, and cook slowly for five or
six hours ; then put one-half ounce butter in
frying pan, and brown two slices of onion.
Dredge in a little flour, about one tablespoon-
ful, and stir. Add one-half pint milk or soup
stock, gradually stirring to prevent lumping.
Season with salt and add the beans, drained.
Simmer five minutes, squeeze in a little lemon
juice just a few drops and serve.
57. Mashed Beans. Soak one pint white
beans over night in cold water. Boil six
hours, mash through a cullender, and season
with a good lump of butter and salt.
58. Lima Beans. Boil forty minutes to one
64 THE PHYSICAL CULTURE COOK BOOK,
hour in salted boiling water, season with but-
ter.
59. String Beans. Wash, string carefully
and boil twenty to forty minutes, according to
size. Butter beans, if large, may require one
hour. Add butter when served.
60. Green Peas. Shell and boil the pods in
a little water, keeping the pot covered. Drain
and cook the peas in this water about fifteen
minutes. Season with butter and salt. If the
peas are bought in the city markets, a little
sugar may be added to the seasoning.
61. Peas au Gratin. Soak one pint dried
peas or split peas in cold water over night.
Boil slowly five hours with half an onion and
a little celery. Drain, put through a cullender
and add one cup bread crumbs, one and one-
half tablespoonfuls butter, salt to taste, one cup
of milk, and put in a baking dish. Grate a
little cheese on top, and bake one hour.
62. Lentil Cutlets. Soak over night one
cupful of dried lentils and one-third cupful of
dried lima beans. Drain, add two quarts of
water, half an onion, a stalk of celery. Cook
until soft, remove the seasonings and rub
through a sieve. Add one cupful of stale bread
THE PHYSICAL CULTURE COOK BOOK. 65
crumbs, one beaten egg, seasoning to taste,
-and the juice of half a lemon. Melt one table-
spoonful and a half of butter, add one table-
spoonful and a half of flour, and pour on grad-
ually one-third cupful of sweet milk. Let cook
until smooth and thick, and add to the lentil
mixture. Set aside to cool. Then form into
small cutlets, dip in beaten egg, then in pow-
dered cracker crumbs and fry to a golden
brown. Drain, and serve with tomato sauce.
Peas may be used for this dish.
63. Canned Peas. Open the can and pour
the contents into a cullender. Drain off the
juice, and set the cullender in fresh cold water.
Drain, and put the peas in a saucepan, with a
little boiling water, to heat thoroughly. Sea-
son with butter, and salt.
64. Asparagus. Wash, cut 1 off the ends and
tie in bundles ;- cook in enough boiling salted
water to cover for twenty to thirty minutes.
Serve on toast with drawn butter sauce, using
some of the water in which the asparagus was
boiled, instead of milk, in making the sauce.
65. Summer Squash. Pare, cut up and boil
until tender, about twenty to thirty minutes.
Mash with butter and salt.
66 - T>*E PHYSICAL CULTURE COOK BOOK:- /
66. Winter Squash will need longer cook-
ing than summer squash, and the seeds must
be removed.
67. Vegetable Marrow is one of the dain-
tiest and sweetest of the squash family. Pare,
cut up and boil until tender, twenty minutes
or so, in salted water, and serve with a drawn
butter sauce.
68. Baked Squash. Boil, mash, and let cool ;
then beat up light with one t'ablespoonful
melted butter, two raw eggs, three tablespoon-
fuls milk, pepper and salt to taste. Put in but-
tered bake dish, sift dry crumbs over the top,
and bake in a quick oven.
69. Egg Plant. Slice the egg plant at least
half an inch thick, pare each slice and lay in
salt 1 and water for an hour. Wipe dry and fry
brown.
70. Stewed Cucumbers. Cut them into
halves, then into quarters, then into eights;
put them in a baking pan, cover with boiling
water; add a teaspoonful of salt, and simmer
gently for twenty minutes. Lift them care-
fully with a strainer, arrange neatly on slices
of toasted bread, and pour over them drawn
THE PHYSICAL CULTURE COOK BOOK 67
butter sauce, using for the sauce the water in
which the cucumbers were boiled
71. Artichokes. Strip off the outer leaves
and cut off the stalks, wash and lay in cold
water one hour. Boil one and a half hours, or
until very tender, and serve with drawn butter
sauce.
72. Ragout of Vegetables. Parboil one car-
rot, one turnip, two potatoes, two ears of corn,
one cup of lima beans, and the same of peas,
one onion; drain off the water; slice carrots,
turnips, potatoes and onion. Put' into a sauce-
pan with a cup of some good meat soup before
it has been thickened. Season well; cut the
corn from the cob and add with the peas,
beans, and a sliced tomato as soon as the rest
are hot. Stew all together one-half hour. Stir
in a great lump of butter rolled in flour. Stew
five minutes, and serve in a deep dish.
73. Stewed Mushrooms. Do not try to use
mushrooms unless you are quite sure that you
can judge between the edible and poisonous
kinds.
Cut off the stalks of button mushrooms and
put in enough cold water to cover; stir gently
fifteen minutes ; salt to taste, add a tablespoon-
68 THE PHYSICAL CULTURE COOK BOOK.
ful of butter rubbed in flour, three tablespoon-
fuls of cream, stirring all the time. Boil three
minutes and serve.
The French canned mushrooms may be
used, but must not be cooked so long.
74. Boiled Rice (i). Put one cup of rice into
three cups of cold, salted water, and set it on
the stove, where it will gradually come to the
boil. When it boils, set it in a hotter place,
and for five minutes let it boil furiously. Set
it back again with an asbestos mat under it.
The water will gradually steam away and
leave it dry and well cooked.
75. Boiled Rice (2). Put one cup rice
mashed carefully in a double boiler with one
quart boiling water and one scant tablespoon-
ful of salt. Boil rapidly fifteen minutes; then
pour off the water, cover and cook twenty
minutes longer. The water in the under boiler
must boil rapidly all the while.
76. Boiled Rice (3). Put one cup rice into
three cups boiling water, and boil 20 minutes ;
then set in a pot of boiling water, and keep the
water boiling for four hours. Rice cooked in
this way is especially easy of digestion.
THE PHYSICAL CULTURE COOK BOOK. 69
77. Rice Croquettes. Two cups cold boiled
rice, one well-beaten egg, one t'easpoonful but-
ter, salt to taste. Work the butter, egg and
salt into the rice, make info croquettes with
the floured hands, and fry in oil.
78. Macaroni with Cheese. The genuine
Italian macaroni is the nicest. Boil one-half
pound (or half a package of the French maca-
roni) in plenty of salted boiling water for one
hour. Drain, and put half of it in a buttered
baking dish, season with salt, grate cheese
over it, add the other half of the macaroni, then
more cheese and some bits of butter on top.
Pour over it enough drawn butter sauce to fill
the dish about one cup, and bake three-
quarters of an hour.
79. Macaroni and Tomato Sauce. Boil as
above, and season. Serve with tomato sauce.
80. Macaroni a la Creme. Boil the macaroni
twenty minutes ; drain and add a cup of milk,
a little salt', and stew fifteen minutes. Pour
over a rich drawn butter sauce, and serve with
grated cheese.
CHAPTER VII.
SOUPS.
The old-fashioned idea that uncooked meat
must form the basis of all soups is an exploded
one. Many delicious vegetable soups may be
made without any meat, and the bones, scraps
and ragged ends of yesterday's roast should
always be saved for the soup pot, as they make
quite as good soup, if properly combined with
vegetables and seasoning, as the raw "soup-
meat" which used to be considered necessary.
So, we see that soups may be quite inexpen-
sive, and, being nourishing and easily ab-
sorbed, make a valuable addition to a dinner.
Soup should, however, be served in small por-
tions, lest the stomach be overloaded with it
and filled with gases ; and as everything we eat
should be masticated to some extent, soup
stocks, croutons or toast, should be served
with it.
THE PHYSICAL CULTURE COOK BOOK. 7 1
Iii making soup, always put cold water on the
ingredients and simmer long and very slowly,
to draw out the juices. It is better, too, to
make it the day before it is needed, or a least
to prepare the stock; let it cool, and take all
the grease or fat from the top.
Much depends on the seasoning of soup.
Onions, carrots, tomatoes, some herbs are
nearly always good. Celery is useful, and it
is a good plan to save all the tops of the celery
used, dry them on the plate warmer or in the
oven, and keep in a glass jar, ready for use.
1. Soup Stock (i). Cover the bones and
ragged ends of a roast of beef, veal or lamb
with cold water, and simmer very slowly four
or five hours. Then add one onion, a little
celery, one carrot scraped and cut into pieces,
salt, and cook two hours longer. Let cool,
skim off the fat, and keep in a cold place.
2. Soup Stock (2). Or take two pounds
beef and soup bone and put into two and a half
quarts cold water, and proceed as above.
3. Vegetable Stock. Put two onions, two
carrots, a little celery, one potato into two
quarts of water, and cook slowly three hours.
72 THE PHYSICAL CULTURE COOK BOOK.
With this stock, milk or cream is generally
used.
4. Soup Maigre, a vegetable soup. Melt
two t'ablespoonfuls of butter in a pan and fry
in it two small carrots, two onions, one turnip,
washed, peeled and cut up. Boil the pods of
two quarts green peas in one and a half quarts
of water for twenty minutes, and strain the
liquid into the soup pot. Add the browned
vegetables, a little celery, one-half bay leaf,
and simmer three hours. (The peas may be
added, but are unnecessary, and could be
served as a vegetable instead.)
5. Green Pea Soup. Cover one quart green
peas with hot water and boil twenty to thirty
minutes ; mash, and add one point of water in
which the shells have been boiled, two cups of
milk, one tablespoonful butter, salt to taste.
Thicken with one tablespoonful flour, rubbed
smooth in a little cold milk, boil up once, stir-
ring constantly, and serve.
ij
6. Potato Soup. Six boiled and mashed po-
tatoes, one quart milk. Season with salt. Mash
and add butter and pour in gradually the boil-
ing milk. Stir well and strain through a sieve ;
heat once more. Beat up an egg, put in the
THE PHYSICAL CULTURE COOK BOOK 73
tureen and pour over it the soup when ready
to serve.
7. Salsify Soup* Scrap one bunch salsify
and cut up. Boil slowly one hour in a little
water. Add one quart milk, without draining
off the water, salt to taste, one-quarter of
a bay leaf, one tablespoonful butter ; thicken
with two tablespoonfuls of flour, and stir
until it boils. Stand on the back of the range
for ten minutes.
8. Asparagus Soup. Wash a bunch of as-
paragus and put it on to boil gently three-
quarters of an hour. Take out and cut off the
tips, and set aside. Press the stalks through
a cullender, and add one pint rich milk or
cream, one pint of the water in which the as-
paragus boiled, salt to taste, and one table-
spoonful butter rubbed smooth in two of flour.
Stir until it boils ; add the tips and serve with
squares of toast.
9. Tomato Bisque. Put one quart can of
tomatoes to stew. Put over one quart of milk ;
when nearly boiling thicken with one table-
spoonful flour mixed smooth with a little cold
milk. Boil ten minutes and add one table-
spoonful butter, and salt to taste. Into the
tomato, put one-half teaspoonful soda and one
74 THE PHYSICAL CULTURE COOK BOOK
teaspoonful sugar. Strain and add to the milk.
Serve at once.
10. Tomato Soup. Cover the bones, rim,
etc., from a roast of beef or veal with cold
water; add one onion, one carrot, celery, one-
quarter of a bay leaf, small piece red pepper,
and set on the back of the stove to simmer
slowly five hours. Then add one can of to-
matoes (or one quart fresh ones, peeled and
cut up) and cook one and a half hours longer.
Strain, thicken with flour, and serve with
croutons made by spreading bread, cutting it
into neat squares and browning in the oven.
11. Celery Soup (i). Chop quite fine
enough celery to make three cupfuls, and cook
it until tender in a little boiling water. Add
it to one quart of hot milk, one onion, season
to taste, and thicken with a little flour rubbed
smooth in a lump of butter. Let it get very
hot and serve with brown bread sandwiches.
12. Celery Soup (2). For two quarts soup
take the bones, etc., two chickens or a turkey,
one small onion, one pint celery and one cup
sago. The celery must be washed and cut into
pieces. Put the bones into cold water to cover
them, and simmer two hours. Add the vege-
tables and sago, and cook one hour longer.
THE PHYSICAL CULTURE COOK BOOK. 75
Strain, and add one pint milk, boil up and
serve.
13. Cauliflower Soup. Melt in a saucepan
a tablespoonful of butter with three table-
spoonfuls of flour. When these are thoroughly
cooked but not browned three minutes' stir-
ring- over the fire will suffice add three pints
of veal or chicken stock, and finally half a
good-sized cauliflower which has been pre-
viously boiled. When the soup has cooked
ten minutes strain it through a puree sieve,
pressing through all the cauliflower. Return
the soup to the fire and let it simmer slowly tor
twenty minutes longer. Serve with bread
croutons.
14. Split Pea Soup. This soup may be made
with or without meat, as desired. If meat is
used, bones from lamb or veal will do. Or
simply the bacon will suffice. Put the bones,
etc., in a pot, with two slices of bacon, salt to
taste, one onion, a little celery, two and a half
quarts of water, and one pint split peas which
have soaked in cold water over night. Cook
slowly four or five hours, press through a cul-
lender, heat, and serve. A ham bone may be
used instead of other meat.
15. Bean Soup. Soak one pint white beans
76 THE PHYSICAL CULTURE COOK BOOK.
over night. In the morning put on, with two
and a half quarts of water, one onion, one car-
rot, celery, salt and pepper, and cook slowly
four or five hours. Strain and heat. Add one
cup milk just before serving.
16. Lentil Soup. Soak one pint lentils over
night ; put on with two quarts of water, and
proceed as for bean soup.
17. Bouillon. Put four pounds of beef, cut
in pieces, and bone on with five quarts cold
water; add one tablespoonful salt, small piece
red pepper, two onions, bunch parsley, celery,
one bay leaf, and simmer four hours. Remove
from the fire, and when cold skim off the fat
and strain through cheese cloth or flannel bag.
Bring to a boil again and clarify with white
of an egg well beaten in one-half cup of cold
water. Boil two minutes and strain again.
18. Oxtail Soup, enough for five persons.
Two oxtails, cut into pieces ; wash carefully
and parboil two minutes ; put one tablespoon-
ful of butter in the soup pot and put in the
oxtails. Brown slightly and add two quarts of
water, one carrot, one onion, celery, salt to
taste and one-quarter of a bay leaf; cook
slowly three hours ; remove the vegetables and
serve with the oxtails left in.
THE PHYSICAL CULTURE COOK BOOK. 77
19. Veal Soup. Put a knuckle of veal in
three quarts of cold water, with one table-
spoonful of uncooked rice, one onion, celery,
salt to taste, and simmer four hours. Beat the
yolk of one egg in one cup of milk, and put in
the soup tureen with a piece of butter the size
of a hickory nut. Strain the boiling soup over
it, beat well a minute, and serve.
20. Mock Turtle Soup. Boil a calf's liver
and heart with a knuckle of veal for three or
four hours, skimming well, then strain off.
Chop the meat fine, and add to it a chopped
onion, salt, and ground cloves to taste,
thickening, if necessary, with a little browned
flour, cooking again in the liquor. Have the
yolks of four or five hard boiled eggs cut up
for the tureen; also slices of lemon.
21. Chicken or Turkey Soup (i). Cover the
bones, skin, etc., left from roast chickens or
turkey with cold water, add one onion, a little
celery, one-quarter of a bay leaf, bit of red
pepper, and cook three or four hours. Strain,
skim off the fat, add salt to taste and one cup
of cooked rice, heat' well and serve in cups
with toast. ^
22. German Chicken Soup (2). Cut' up the
entire chicken at the joints. Put on in cold
78 THE PHYSICAL CULTURE COOK BOOK.
water and boil on a slow fire three hours, then
take the meat out of the vessel and remove all
the meat from the bones, chop it very fine, or
better still, put it through a meat cutter and
cut as fine as possible ; then put the meat in a
saucepan and strain the soup on it. Cut three
onions and a small bunch of parsley leaves
and add to the soup five minutes before
serving.
23. Oyster Soup. Strain the liquor from
one quart of oysters, and examine the oysters,
to be sure they are free from bits of shell;
Heat one quart of milk and thicken it with
cracker dust. Add a pinch of mace, salt to
taste. Heat the liquor, and cook the oysters
in it just long enough to ruffle the edges,
three to five minutes. Mix with the boiling
milk and serve at once with oyster crackers.
24. Clam Soup. Drain the liquor from one
pint of clams and let it boil. Skim, and add
the clams, chopped; heat one quart of milk,
season to taste, thicken with two tablespoon-
fuls of flour and one of butter rubbed well to-
gether, and just before serving stir in the clams
and liquor. If a very strong clam flavor is de-
sired use one quart of clams.
25. German Milk-Soup. Put one teaspoon-
THE PHYSICAL CULTURE COOK BOOK. 79
ful butter in a frying-pan; when the butter is
very hot, put in four slices of whole-wheat
bread one-quarter inch thick ; brown the bread
in both sides ; take the pan off the fire and let
it cool a bit, then put one-half cup of hot water
in it; and when the water boils add one cup
of sweet milk ; when the milk and water come
to a boil, add a little salt, and immediately re-
move the pan from the stove.
CHAPTER VIII.
FISH AND SHELLFISH.
In selecting fish, take care to see that' it is
solid and hard to the touch, with red gills and
the eyes full, which are indications that it is
fresh.
In boiling fish, tie it in a clean cloth 'and
put it in salted water, boiling it until done and
then removing it at once. Serve always on a
hot platter and with hot' plates.
1. Boiled Codfish, Halibut, or Salmon.
Wash the fish, wipe dry, dredge with flour,
sew or tie in a clean cloth ; put in boiling water
and boil fifteen minutes to every pound. Serve
with drawn butter, egg sauce or cream sauce.
2. Stewed Eels. Fry two slices of salt pork
in a pan a few minutes, then put in a layer of
sliced potatoes and one of eels, cut in pieces,
season each layer and add just enough water
THE PHYSICAL CULTURE COOK BOOK. 8l
to prevent burning; cover and set on the back
of the stove to cook slowly.
3. Broiled Shad, Bluefish or Maickerel.
Wash, wipe and split the fish; sprinkle with
salt and pepper and place inside down on a
buttered gridiron ; when this side is brown,
turn. A medium-sized fish will take about
twenty minutes.
Serve with butter or with maitre d'hotel,
tartare or tomato sauce.
4. Broiled Halibut Steaks. Season the
slices and lay in melted butter; roll in flour
and broil twelve minutes or so. Serve with
parsley and slices of lemon.
5. Fried Halibut Steaks. Salt, dip in flour
and cook in enough boiling oil to cover until
brown.
6. Fried Smelts, Brook Trout, Perch, and
Other Small Fish. Put butter in a pan and
heat ; cook the fish brown and serve, garnished
with parsley and lemon ; or, fry some slices of
salt pork in a pan until brown; take out, put
in enough fish to cover the bottom of the pan
and fry brown.
7. Fried Bluefish or Shad. Cut into pieces,
82 THE PHYSICAL CULTURE COOK BOOK.
salt, dip in egg and bread crumbs and cook in
enough boiling oil to cover.
8. Baked Bluefish, or Shad. Cut gashes
across the fish, in which put narrow strips of
salt pork; dredge the fish with flour, season
with salt and pepper ; put in a baking pan, cover
the bottom of the pan with hot water, and
bake one hour; baste often and add a little
water if the pan gets dry. Serve with Hol-
landaise sauce.
9. Fish a la Creme. Any white-flesh fish
left from yesterday's dinner will serve for this
dish ; make a drawn butter sauce, No. 2, put a
layer of shredded fish in a dish, pour over half
the sauce, add another layer of fish, the rest
of the sauce, and sprinkle bread crumbs over
the top; dot with butter and brown quickly in
a hot oven. This dish is delicious, baked in
individual shells or ramekins, for luncheon.
10. Philadelphia Oysters (Delicious).
Drain fifteen oysters from their liquor and dry
thoroughly; put in a frying pan with two ta-
blespoonfuls of butter and brown; take out
and pour into the pan the liquor, season and
heat, and serve poured over the browned oys-
ters.
THE PHYSICAL CULTURE COOK BOOK. 83
11. Panned Oysters. Put an ounce of but-
ter in a pan with two saltspoonfuls of salt, lay
in two dozen oysters, cover and cook until the
edges curl, four or five minutes.
12. Oysters Roasted in the Shell. Wash the
shells thoroughly, put in a dripping pan and
roast in a hot oven fifteen minutes, or until
the shells open. Serve at once on hot plates.
The full flavor of the oyster is retained by this
method of cooking them.
13. Stewed Oysters. Drain the liquor from
one quart of oysters, and put on the fire with
one-half cup hot water and a little salt; boil
up once, skim, and add the oysters. Let them
cook four or five minutes and add one-half cup
of boiling milk and two tablespoonfuls of but-
ter, and serve at once.
14. Broiled Oysters. Wipe the oysters dry
and broil over a buttered gridiron over a hot
fire. Serve with a little butter and salt on each
or with cream sauce.
15. Scalloped Oysters. Drain the juice
from one quart' of oysters and carefully re-
move all bits of shell from them ; butter a deep
pudding dish, cover the bottom with cracker
crumbs (not too fine), season with salt, then
84 THE PHYSICAL CULTURE COOK BOOK.
a layer of oysters seasoned, a layer of crackers
then oysters until the oysters are used. Put
cracker crumbs on top with bits of butter.
Pour over the oyster liquor strained and one
cup of milk, and bake one-half hour in a hot
oven.
1 6. Oysters a la Providence. Melt two ta-
blespoonfuls butter and add four t'ablespoon-
fuls chopped mushrooms; cook two minutes,
then add two tablespoonfuls flour and one pint
oysters; cook until the edges curl, add a few
drops of onion juice, a little lemon juice and a
little salt; add one beaten egg, cook until it
thickens and serve on toast.
17. Oyster Omelet. Stew one dozen oysters
in their liquor, with pepper and salt, two
minutes ; take out the oysters and chop them,
and if necessary to thicken, add a little flour
to the sauce; put back the oysters and set on
the back part of the stove ; beat four eggs very
light, and add two tablespoonfuls of milk or
cream; cook in a well buttered pan; when
done, remove to a hot platter or deep plate and
the oyster sauce over them. Serve hot.
18. Fricasseed Oysters. Drain one quart' of
oysters and put the liquor on to boil; thicken
with one tablespoonful of flour blended with
THE PHYSICAL CULTURE COOK BOOK. 85
oru lablespoonful of butter; take from the fire
and add carefully the beaten yolks of two
eggs ; return to the fire, put in the oysters and
let boil a few minutes. Serve on toast.
19. Oysters on Crackers. Split as many
crackers as desired, and butter; lay on each
cracker as many oysters as it will hold; salt,
sprinkle with a few drops of lemon juice ; cover
with the other half of the cracker and put in
a hot oven until the crackers are browned.
20. Creamed Oysters. Drain the juice from
one pint of oysters and cook them in one-half
cup of their liquor until plump ; make a sauce
of one-half cup of milk, one-half tablespoonful
of butter, one tablespoonful of flour, salt and a
little celery salt; mix this sauce with the oy-
sters and boil up. Serve at once.
21. Clam Chowder (No. i). Take one quar-
ter pound of bacon, cut into small cubes, and
brown in a skillet.
Now put on the fire a pot that will hold four
quarts; into this put two quarts of hot water,
and into this put the browned bacon cubes;
then add one cup of finely cut carrots, and
one cup of finely chopped celery, and let all
boil for ten minutes ; then add one cup of
chopped onions, and boil all five minutes
86 THE PHYSICAL CULTURE COOK BOOK.
more; now add two cups of raw potatoes cut
in small cubes, and let the entire mixture boil
until the potatoes are soft, then add one quart
of strained tomatoes, one teaspoonful of
thyme and salt to taste.
In the meantime put tablespoonful of but-
ter in a skillet and let it get very hot, then
brown two tablespoonfuls of whole-wheat
flour in it 1 ; add one cup of the soup, stir for a
few minutes, and pour it into the large pot.
Now strain the liquid off twenty-five clams,
chop the clams very fine, put them back into
the liquid and put this into the large pot.
When all comes to a boil let it boil for three
minutes, and the chowder is done.
When put in a cold place it will keep for
several days, and will be just as delicious
warmed up as fresh.
22. Clam Chowder (No. 2). Chop fine one
and a half slices of pork and fry in a sauce-
pan until crisp ; drain the liquor from one
quart of clams and put it' in the saucepan ;
when hot, add two carrots, one onion, six po-
tatoes, one turnip, a little parsley, one quart
tomatoes chopped fine. Let boil up, chop and
add the clams, one cup hot water, and season
to taste. Cover and put back to simmer
slowly two hours.
THE PHYSICAL CULTURE COOK BOOK. 87
23. Deviled Clams. Drain the liquor from
twenty-five clams and chop them fine; thicken
one cup milk with one tablespoonful butter
and two of flour, rubbed smooth; let boil up
and add two tablespoonfuls dried bread
crumbs and the yolks of two raw eggs; take
from the fire, mix well together, add the clams
and salt and pepper to taste. Fill the shells
with the mixture, sprinkle with bread crumbs
and brown in a hot oven.
CHAPTER IX.
MEAT.
The value of meat as a food is a much dis-
puted question, which every one must decide
for himself. Too much meat is certainly not
good ; but if it is to be used at all, it is essential
that it be cooked properly.
In order to retain the juices and flavor of
meat, the albumen on the outside must be co-
agulated by heat. In roasting, have the oven
hot when the meat is put in, and finish cooking
at a more moderate heat. In boiling, put the
meat at once into boiling water for fifteen min-
utes, and then set back to simmer slowly. In
stewing, have the stewpan hot, put in the meat'
and let it coat over before adding water.
It is a good plan to save all the suet and fat
from beef or veal for drippings, as this is a
much more wholesome shortening than lard.
THE PHYSICAL CULTURE COOK BOOK. 89
Veal and pork are the hardest meats t'o di-
gest ; pork, especially, must be used sparingly.
It is better to avoid it altogether in summer,
and, unless one leads an active outdoor life,
at all times.
1. Roast Beef. The best' pieces for roasting
are the sirloin rib and fillet. Rub the meat
with salt, then dredge with flour; put a rack
in the basting pan, set the roast on the rack
and put in a hot oven for fifteen minutes ; then
cover the bottom of the pan with water ; allow
fifteen minutes to the pound if the meat is to
be rare, twenty minues if moderately well
done. Baste often.
2. Pot-Roast of Beef. The top sirloin is the
best piece for pot-roasting, although the round
may be used.
Put a piece of suet in the pan until hot ; then
put in the meat, and let it cook a few minutes
on each side; season with salt, cover the pan
and set on the back of the stove, to cook very
slowly for one-half hour; then add one cup of
hot water and cook slowly three and a half
hours longer for a piece weighing about five
pounds, turning occasionally. The less water
used the better the meat will be; but if it
cooks dry a little more must be added; when
90 THE PHYSICAL CULTURE COOK BOOK.
done, the meat should be brown, and a brown
gravy can be made by dredging flour in the pan
after the meat is taken out, and pouring in a
little boiling water.
3. Beefsteak. Never fry a steak if it can pos-
sibly be helped ; broil it over a clear fire, turn-
ing often, for ten to fifteen minutes, according
to the thickness; put on a hot platter, season
with salt and pepper and bits of butter and set
in the oven five minutes. If it cannot possibly
be broiled, heat a pan very hot, put in the
steak (without any suet or grease) and cook
quickly, turning often. Proceed as for a
broiled steak.
4. Delmonico Steak. Have a thick steak
cut from the top sirloin or round ; heat a pot,
put in some suet, then the meat and coat on
both sides; then add salt to taste, one onion
and one carrot chopped fine, and cook slowly
three hours, turning often and stirring the
vegetables from the bottom to prevent burn-
ing; cook, if possible, without water, though
if it threatens to burn, a little hot water must
be added ; when done, take out the meat, add
water and thicken the gravy and pour it and
the vegetables over the meat', removing, of
course, any bits of suet.
THE PHYSICAL CULTURE COOK BOOK. 91
5. Hamburg Steak. Chop fine two pounds
of round beef, form into a flat steak about one
and a half inches thick, and squeeze a little
onion juice on each side; put on a buttered
broiler and broil over a hot fire. Set on a hot
platter, season with salt and bits of butter,
and set in the oven five minutes to draw the
juices to the surface.
6. Beefstew. Cut up two pounds of beef
the cheaper cuts may be used 'and put the
pieces in a saucepan with enough boiling water
to nearly cover them ; one-half an onion, sliced,
one sliced tomato and a little salt. Stir gently
two hours; peal and quarter some potatoes,
add to the stew and cook one-half hour longer.
Thicken the gravy with flour and serve.
7. Bewitched Beef. Chop fine three pounds
round steak and mix with three rolled crack-
ers, two tablespoonfuls salt, one beaten egg,
one cup milk, and bake one hour.
8. Corned Beef. If the beef is very salty,
cover with cold water and let come to a boil;
cook slowly four hours for a piece of about
five pounds ; if not very much corned, use
boiling water ; serve hot, or let the meat stand
in the water until cold, and serve.
If the water is not too salt, save some of it,
92 THE PHYSICAL CULTURE COOK BOOK.
as it makes an excellent foundation for some
soups.
9. Beef Tongue (Boiled). Soak three
hours, wash, put on in cold water, and boil
slowly until quite tender say, about three and
a half hours ; leave in the water until cold ;
skin and serve, sliced.
10. Roast Lamb or Mutton. Proceed as for
roast beef, allowing twelve minutes to the
pound for mutton, not quite so long for lamb.
Serve with brown gravy or mint sauce. Cur-
rant jelly is nice served with lamb.
11. Boiled Mutton. Cover with boiling
salted water and boil, allowing fifteen minutes
to a pound. Serve with caper sauce. Save the
water for the soup pot.
12. Lamb Chops. Trim off the fat, broil
over a clear fire ten or twelve minutes, put on
a hot platter and season with butter, and salt.
Set in the oven five minutes. Serve, if desired,
around a mound of green peas.
13. Stewed Lamb a la Jardiniere. Select a
good-sized breast of lamb, and lay it in a
saucepan; pour over it enough hot water to
nearly cover it, and put a closely fitting lid on
THE PHYSICAL CULTURE COOK BOOK. 98
the pot. While it is simmering gently, par-
boil half a cupful of string or lima beans, half
a cupful of green peas (fresh or canned), two
small carrots cut into neat, thin slices, and a
few clusters of cauliflower. When the lamb
is nearly done, lay these vegetables on it; put
with them two tomatoes sliced, and cook about
fifteen minutes. In serving this dish arrange
the vegetables around the meat, and pour over
them the gravy, which should be thickened
with browned flour after the meat and vege-
tables have been taken from it.
14. Mutton Stew. Cut up three or four
pounds of mutton one of the cheaper cuts as
the shoulder will do and remove the fat. Put
in enough cold water to cover and stew slowly
one hour, covered ; then add one slice of onion,
salt and stew one and a half hours longer.
Thicken the gravy and pour over the meat.
If green corn is in season, add the grains from
one-half dozen ears one hour before serving.
15. Blanquette of Lamb. (See blanquette
of veal.) The shoulder may be used for this
dish, which is delicious if properly done.
_>
16. Mutton Cutlets. These may be cut
from the neck, and must be trimmed neatly.
Dip each in melted butter, then in egg and
94 THE PHYSICAL CULTURE COOK BOOK.
bread crumbs;" put in a dripping pan, add a
very little water and roast quickly, basting
often. Serve with thickened gravy or maitre
d'hotel sauce.
We do not recommend veal. It is an im-
mature meat, but if especially desired the best
means of preparing it are as follows :
17. Roast Veal. Salt a loin of veal, dredge
with flour and put in a baking pan with a piece
of suet; pour in a little water and roast, bast-
ing often. Allow one-half hour to each
pound, in rather slow oven.
1 8. Veal Cutlets No. i. Heat a frying pan
and put in some bits of suet and let them melt
a little; salt the cutlets and put in the frying
pan ; when coated on one side, turn and coat on
the other ; then set on the back of the stove,
cover the pan and let them cook very slowly
three-quarters of an hour; then brown one-
quarter of an hour longer, thicken the gravy
and serve.
19. Veal Cutlets (2). Cut into neat pieces,
salt, dip in egg and cracker dust, and fry in
butter. Serve with tomato sauce.
20. Blanquette of Veal. Cut two pounds of
lean veal off the shoulder into pieces; heat a
THE PHYSICAL CULTURE COOK BOOK. V 95
stewpan, wash the meat and put it in, stirring
the pieces until they are coated; then add one
slice onion, chopped, a little celery and salt to
season; set back to simmer gently in its own
juices for two and a half hours; put the meat
in the center of a hot platter and set in the
oven while you make a sauce by pouring one
cup of milk or cream in the pan, thickening it
with flour and adding one teaspoonful of lemon
juice; put little heaps of green peas around the
meat', and pour the sauce over all.
If canned peas are used, the water must be
drained from them, and they must be washed
in water and put on to heat with very little
water, salt and a good piece of butter.
21. Veal Potpie. Cut two pounds shoulder
or other cheap cut of veal in pieces, and brown
them in a hot pan ; then add salt, enough
water to cover the meat, and cook slowly two
and a half hours. If the water has boiled off,
add a little and drop in dumplings made as
follows :
One and one-half cup whole wheat flour,
one heaping teaspoonful baking powder, one
tablespoonful butter, enough water to make a
soft dough. Beat well.
After the dumplings are in, keep the stew
boiling, covered, for twenty minutes.
96 THE PHYSICAL CULTURE COOK BOOK.
22. Veal Loaf. Chop fine two pounds of
veal, one-half pound of salt pork, mix with two
eggs, salt, one cup of milk and one cup of
bread crumbs, and make into a well-shaped
loaf. Bake for two hours.
23. Veal Cheese. Take equal parts of
boiled veal and boiled tongue, pound each sep-
arately, mix, press in a jar, cover with melted
butter and keep covered in a cool place. Serve
in slices for luncheon or tea.
24. Broiled Sweetbreads. However sweet-
breads are cooked, soak them first in salt and
water, and then plunge in boiling water to
whiten them ; wash 'and parboil a pair of sweet-
breads for fifteen minutes and let cool ; cut
them in half, lengthwise, season with salt, dip
in melted butter, and broil over a clear fire for
five minutes. Serve with melted butter poured
over them.
25. Creamed Sweetbreads. Prepare and
parboil sweetbreads see No. 15 and chop
fine with one-half dozen mushrooms; put one
tablespoonful butter in a saucepan to melt ;
when hot, add one tablesponful flour, mix till
smooth, then pour in one-half pint milk and
stir until it boils. Add the sweetbreads and
THE PHYSICAL CULTURE COOK BOOK. 97
mushrooms and stir five minutes, season, and
serve.
It is far better to avoid pork, though if you
must have it the best methods and prepara-
tion are as follows :
26. Roast Pork. Make a plain stuffing and
roast twenty minutes to the pound, basting
often. Serve with apple sauce.
27. Baked Tenderloin of Pork. Split four
or five large tenderloins and make a. stuffing
of bread crumbs moistened with one table-
spoonful melted butter and seasoned with
salt, and a very little thyme, about one-
quarter teaspoonful. Put one-half the tender-
loins in a baking pan, spread stuffing on each
and cover each one with another tenderloin ;
put in a hot oven, with some bits of suet in
the pan; after twenty minutes add a little
water. Roast three-quarters of an hour, bast-
ing frequently. Thicken the gravy and serve
with apple sauce.
- 28. Boiled Ham. Soak over night, wash
well and boil sowly in plenty of cold water
four or five hours, according to size. Leave
in the water until cold, then remove skin.
98 THE PHYSICAL CULTURE COOK BOOK.
RECHAUFFES.
29. Beef Stew. Cut the best of the meat
left from yesterday's roast into dice, leaving
rim, etc., for soup. Put in a stewpan with any
gravy which may have been left, and enough
water to cover, one slice onion, a little dried
celery, salt. Cook slowly for two hours; then
put in some raw potatoes peeled and quar-
tered, and cook one-half hour longer. If the
water cooks off too much, add a little more
before serving, and thicken the gravy with
flour.
30. Meat Balls. One bowl full of fine
chopped cold meat; add one cup of bread or
cracker crumbs, a little chopped onion, a little
gravy mixed with the crumbs to moisten them.
Season with salt, thyme or savory, and fry in
balls. If there is no gravy use milk. We rec-
ommend no immature meats such as lamb,
veal, etc.
31. Lamb and Macaroni. Cut lean cooked
lamb into bits, boil one-half package (or one-
half pound) macaroni for one hour. Put a
layer of macaroni in a baking dish, season,
cover with a layer of meat, then add another
layer of macaroni, then more meat. Cover
with bread crumbs, season and put on some
THE PHYSICAL CULTURE COOK BOOK. 99
bits of butter; add one cup of gravy, or gravy
and water, or milk, and bake one-half to three--
quarters of an hour. Serve with tomato sauce
No. i.
32. Lamb Croquettes. Take one cupful cold
lamb, chopped, one cupful cold boiled rice, one
egg, two tablespoonfuls cream or milk, a few
drops onion juice, salt; mix and cook in boil-
ing oil or fat.
33. Veal Croquettes. Cut away fat and
gristle from the meat, and chop fine. Take one
cupful veal, one cupful breadcrumbs, one egg,
one-half cupful milk, a few drops onion juice,
salt, heat the milk, veal and crumbs, and add
egg and seasoning. The result should be a
mixture soft enough to drop from a spoon.
Set aside to cool. When cold, form into cro-
quettes, dip in egg and then in fine cracker
crumbs and fry in hot fat'.
34. Minced Veal on Toast. Put chopped
veal on the stove with a little butter, salt and
enough gravy or milk to moisten well. Cook
for ten or fifteen minutes, and serve on toast.
35. Rechauffee of Veal. Chop cold veal,
not too fine, and add any gravy which may be
left. Season and set aside. At dinner time
100 THE PHYSICAL CULTURE COOK BOO] I.
make a cream sauce of two cups of milk thick-
ened with two tablespoonfuls flour rubbed in
one tablespoonful butter; add to it two cups
chopped veal, one-half can French mushrooms
cut in half (these may be omitted if desired) ;
cover, and heat thoroughly, but do not boil, as
this toughens the mushrooms. Serve on hot
toast, e-arnish with parsley.
CHAPTER X.
POULTRY AND GAME.
'Poultry, to be at its best, should be drawn
and picked as soon as it is killed, but not eaten
for six or eight hours. If, however, they must
be bought in. the city markets, get them as
fresh as possible, and select them carefully.
If they are drawn at the butcher shop,~it wilt
be necessary to examine them carefully and
see that the lungs and windpipe are not left
in, as they usually are.
i. Roast Turkey. Wash the turkey inside
and out, wipe and singe the pin feathers. Make
a stuffing as follows : Crumb up one loaf of
stale bread and (put the crusts in a bowl of
water and wring out dry) moisten one table-
spoonful butter, season with salt and one-half
tcaspoonful thyme ; stuff the turkey and sew
up ; salt the turkey and put in baking pan,
preferably a double baking pan, with a cup
102 THE PHYSICAL CULTURE COOK BOOK.
of hot water ; roast, if good sized, three or four
hours. Much depends on the age of the fowl,
basting frequently unless a double pan is used.
Be careful not to let the pan get dry and so
burn the turkey. When done, place on a hot
platter and make a gravy by pouring one and
a half cups hot water into the pan and thick-
ening it with flour. Strain and add the giblets,
which have been stewed till tender, and
chopped.
If the turkey is fat, drain the grease from
the pan before making the gravy.
2. Oyster Stuffing. Chop one pint oysters,
mix with bread crumbs, salt, one-half table-
spoonful butter, thyme, and moisten with the
oyster liquor.
3. Boiled Turkey. Wash, dry the turkey
and put the liver and heart under the wing;
wrap in a clean cloth and put in more than
enough hot salted water to cover it. Let boil
slowly, removing the scum as it rises. Allow
twenty-five minutes to the pound. Serve with
oyster sauce.
4. Ragout of Turkey, or "Turkey Hash."
Cut the meat from the bones of yesterday's
turkey and put in a saucepan with the gravy
that is left (with hot water to dilute it if the
THE PHYSICAL CULTURE COOK BOOK. 103
quantity be small, and a piece of butter), sea-
son and stew gently for ten minutes. Serve
on toast with cranberry or currant jelly.
5. Turkey Scallop. Cut the meat from the
bones, remove all skin and gristle and chop
fine ; put a layer of bread or cracker crumbs in
a buttered baking dish, moisten slightly with
milk, then spread on a layer of turkey with
bits of stuffing, salt; then put another layer
of crumbs, and so on, until the dish is full;
have the top layer of crumbs and dot with bit's
of butter. Pour in any gravy that is left and
add enough water to wet well. Bake three-
quarters of an hour.
6. Roast Chicken. Same as turkey.
7. Fricasseed Chicken. Cup up two chick-
ens, wash and dry carefully; put in a pot with
a pint water, salt, cover and let simmer slowly
until tender, or about one and a quarter hours
if the chickens are young and tender. If they
are fowls it will take longer. Take out the
chickens and thicken the gravy, adding a very
little water if necessary. Put pieces of toast
or stale bread on a platter, place the pieces of
chicken on them and pour the gravy over all.
8. Chicken Potpie. Prepare a chicken as
104 rm LL CULTt - < 06fi :.'
for fricasseeing and cook until tender; make
a potpie as for veal potpie, and put over the
chicken in dumplings ; cook, covered, fifteen
minutes.
9. Chicken Pie. Cut up one or two chickens
and proceed as for fricasseeing, thickening the
gravy; line the sides' of a deep dish .with a
crust made as follows: One quart flour, two
teaspoonfuls baking powder, two tablespoon-
fuls drippings or other shortening, one of but-
ter, milk to make a soft dough about . two
cups. Put in the chicken with the gravy, cover
with a top crust and cook forty minutes in a
moderately hot oven.
It is well to prepare the chicken the day be-
fore, and when cold take off the fat. These
chicken drippings make better shortening for
the crust than either butter or lard. In fact,
it makes excellent shortening for biscuit of all
kinds, and should be saved for this purpose,
except when the chickens are old and strong.
10. Broiled Chicken. Select a very young,
tender chicken, split down the back, wash and
wipe dry, put on a buttered gridiron, inside
-downward ; broil over a clear fire until brown,
turning several times; it will take about one-
half to three-quarters of an hour; when half
THE PHYSICAL CULTURE 008 BOOK, IQJ
done, sprinkle with salt. Put in a hot dish,
butter well and serve very hot with or without
mushroom sauce.
11. Pan-Broiled Chicken. Split as for broil-
ing and put it in a baking pan with some salt
and some bits of suet or butter. Roast three-
quarters of an hour, basting frequently.
12. Scalloped Chicken may be made the
same as turkey scallop, or cold rice may be
used instead of bread crumbs.
13. Chicken Terrapin. Chop one cold roast
chicken and one parboiled sweetbread mod-
erately fine. Make one cupful of drawn butter
sauce No. 2 ; put in the chicken and sweet-
bread, salt to taste, heat eight minutes. Just
before serving add the yolks of two eggs, well
beaten.
14. Blanquette of Chicken (Delicious lunch-
eon dish). Cut two cups of cold chicken and
heat in a cup of drawn butter to the boiling
point. Beat the yolks of two eggs with a few
tablespoonfuls of milk, add to the chicken
with one tablespoonful of finely-chopped pars-
ley and serve with baked potatoes.
15. Baked Chicken Omelet. Into one cup-
lo6 THE PHYSICAL CULTURE COOK BOOK.
ful of white sauce, made as previously directed,
stir a cupful of chicken, minced fine and sea-
soned to taste. Beat two eggs light, yolks and
whites separately. Add the yolks to the
chicken mixture; last, stir in the whites light-
ly, pour into a buttered pudding dish, and bake
in a quick oven.
GAME.
16. Roast Duck. Wash and dry carefully;
to the ordinary turkey stuffing add one table-
spoonful sage, one minced onion ; proceed as in
roasting turkey. It will take about one hour.
Serve with currant jelly.
17. Roast Goose. Same as duck. It will
take about two hours to roast. Serve with
cranberry or apple sauce.
18. Broiled Quail. Split down the back
and broil on a buttered gridiron, turning each
side to the fire.
19. Roast Quail, Pigeons, Partridge. Clean
and wipe dry and roast in a quick oven about
one-half hour, basting often.
20. Grouse au Cresson. Pick, singe and
truss the birds, tying a piece of slitted fat ba-
con over the breast of each; roast for fifteen
THE PHYSICAL CULTURE COOK BOOK, 107
minutes and garnish with watercress. Serve
with bread sauce and gravy.
21. Roast Venison. Take a leg of well-kept
venison, wipe thoroughly, rub a little salt over
it, dredge with flour. Place it in dripping pan
with ragged piece you have cut off, and a little
water. Put small bits of butter here and there
over meat, set in oven and baste frequently
until done. Serve with currant jelly.
22. Roast Rabbits. Skin and clean with
great care, and wash a pair of fat rabbits (or
hares), stuff with a force-meat of crumbs
seasoned with butter, onion, thyme, pepper
and salt'. Sew up with fine thread, bind the
legs to the body in a kneeling posture, and
place in dripping pan. Pour over them one
cupful boiling water, and invert another pan
over them to keep them in. Baste with butter
twice, with their own gravy twice, and twice
again with butter. Just before you take them
up dredge with flour and give a final baste
with butter. Dish when threads have been cut
and drawn out. Thicken and season the gravy.
CHAPTER XL
MEAT AND FISH SAUCES.
Meat Sauces:
1. Tomato Sauce. ^One-half can tomatoes,
one tablespoonful flour, one slice onion ; cook
tomatoes and onion ten minutes and add the
flour blended with one tablespoonful butter;
when thick, add salt to taste, one teaspoonful
sugar, and strain. Nice for meat, fish or mac-
aroni.
2. Tomato Cream Sauce. Cook half a can
of tomatoes with one stalk of celery, a slice of
onion and a bit of bay leaf, for twenty minutes.
Add half a salt.'spoonfnl of soda and strain.
Make a cupful of cream sauce by melting a
tablespoonful of butter and adding a table-
spoonful of flour and a cupful of cream or milk,
and just before serving combine with the to-
mato. Season to taste. The soda will make
the sauce less liable to separate.
THE PHYSICAL CULTURE COOK BOOK. 109
3. Mint Sauce (For boiled mutton). One-
quarter pint of vinegar, four tablespoonfuls of
chopped meat, and two of sugar; let stand for
an hour or more before using.
4. Caper Sauce (For lamb or mutton).
Make a drawn butter No. 2 and add one table-
spoonful of capers just before serving.
5. Sauce Bordelaise (For broiled steak).
Brown two tablespoonfuls of butter, add two
tablespoonfuls of flour and brown again, then
stir in gradually one pint of good beef stock.
When thick and smooth add three tablespoon-
fuls of chopped raw ham, one-half of a bay leaf
and one tablespoonful of chopped onion. Cover
and simmer gently for one hour, then strain.
Add salt to taste, one tablespoonful of tomato
catsup and one-half of a cupful of finely
chopped canned or fresh mushrooms and. heat
a few minutes.
6. Sauce Soubise (For mutton, etc.).
Four onions chopped, one tablespoonful
flour one tablespoonful butter, one cup
of the liquor in which the mutton was
boiled, pepper and salt to taste. Stew the
onions until very tender; drain them, and rub
them through a colander; put the butter and
flour together in a little saucepan, cook them
110 THE PHYSICAL CULTURE COOK BOOK.
until they bubble; add the mutton liquor,
which must have been cooled and skimmed ;
stir all together until thick and smooth; add
the pepper, salt', and the strained onions.
7. Onion Sauce. Cook three onions until
tender, drain and chop. Make a drawn butter
sauce No. 2 and add the chopped onions.
8. Bread Sauce. Quarter and boil one large
onion with some peppers, salt and milk till
onion is quite a pulp. Pour milk strained on
grated white stale bread, and cover it. In an
hour put it into saucepan, with a good piece
of butter mixed with a little flour; boil the
whole up together and serve.
9. Oyster Sauce. To drawn butter sauce
No. 2 add a few small oysters drained from
their liquor, and a few drops of vinegar or
lemon. Let come to a boil and serve (for
poultry).
10. Chestnut Sauce. Put one-half pound
shelled chestnuts into boiling water for five
minutes and peel ; stew in gravy (or water)
until tender and rub through a sieve. Season
with salt and add one cup cream or milk. Boil
up once and serve,
THE PHYSICAL CULTURE COOK BOOK. Ill
11. Mushroom Sauce, for beefsteak. Take
a ladleful of stock; add to it part of juice from
the can of mushrooms; thicken with a tea-
spoonful of flour and of butter mixed; add
salt to taste and a few drops of lemon juice,
add the mushrooms, simmer a few minutes.
12. Apple Sauce. Pare and slice eight
apples and put into a pan with just
enough water to prevent burning in ; cook
quickly until soft, strain through a colander
and sweeten to taste ; return to the fire just
long enough to dissolve the sugar. A little
nutmeg may be added if desired, but a rose
geranium leaf, put in the bottom of the dish,
with the hot apple sauce poured over it, im-
parts a very delicate flavor.
13. Cranberry Sauce or Jelly. To a quart
of cranberries add one cup of boiling water;
cover closely and cook five minutes over a
quick fire; crush with a wooden spoon such
of the berries as have not burst and rub
through a colander ; put the strained pulp into
the saucepan in which the berries were cooked.
Add granulated sugar to sweeten and simmer
five minutes, stirring constantly,
112 THE PHYSICAL CULTURE COOK BOOK.
FISH SAUCES.
14. Drawn Butter No. i. One and a half
teaspoonfuls flour, two ounces butter, one
small cup hot water; wet the flour to a paste
with cold water, and stir in the hot water.
When boiling add the butter and stir until well
mixed. Boil one minute.
15. Drawn Butter No. 2. Heat one cup
milk to boiling point and add one tablespoori-
ful of butter rubbed to a cream with two tea-
spoonfuls flour, stirring the while. Add a
pinch of salt and boil one minute.
16. Cream Sauce No. i. Heat one pint
cream, or one-half milk and one-half cream, in
a double boiler, with a little salt and a little
chopped parsley ; thicken with one tablespoon-
ful butter creamed with one tablespoonful
flour. Boil one minute.
17. Cream Sauce No. 2. Put one table-
spoonful butter in a saucepan, and when hot
add one tablespoonful flour arid stir till smooth.
Add gradually one cupful milk or cream, a
little salt, a few drops onion juice, and boil up
once.
1 8. Egg Sauce. Make a drawn butter sauce
No. 2 and add two hard-boiled eg^s chopped
fine and a little minced parsley.
THE PHYSICAL CULTURE COOK BOOK. 113
19. Hollandaise Sauce. Rub one-half cup
butter to a cream ; add the yolks of two eggs,
one at a time, and beat well ; stir in the juice of
half a lemon, one saltspoonful salt; when
ready to serve add one-half cup boiling water,
place the bowl in a pan of boiling water or in
the top of teakettle and cook until thick as
custard, stirring all the time.
20. Sauce Tartare. Make a mayonnaise
dressing and add one tablespoonful finely
chopped Gherkins pickles.
21. Maitre d'Hotel Sauce. To one cup
drawn butter No. I add one teaspoonful
minced parsley and the juice of a lemon. Boil
up and serve.
CHAPTER XII.
CHEESE, EGGS AND BREAKFAST DISHES.
Cheese is a very nutritious food, containing
twice as much nitrogen as meat, and three
times as much fat. However, it is difficult to
digest, although rich cheese is easier of di-
gestion than skim milk cheese. For persons
who take plenty of outdoor exercise especially,
cheese is a valuable article of diet.
Eggs are a perfect natural food and form
a good substitute for meat. When properly
cooked, they are easily digested, although a
"hard-boiled" egg requires about three times
as long to digest as a raw one. They are defi-
cient in the carbohydrates, but the latter may
be supplied by the use of bread, sugar, etc., in
connection with them. So, we see that eggs
make an ideal breakfast dish, since they nour-
ish without overtaxing t'he stomach at this
THE PHYSICAL CULTURE COOK BOOK. 115
first meal of the day. Far too often, in Amer-
ica especially, breakfast is made an elaborate,
hearty meal, clogging and overworking the
system. It should consist, instead, of light
and easily digested foods, such as fruit, cereals,
eggs, whole wheat breads, etc., with little or
no meat. However, variety we must have,
and the menu for breakfast should be studied
as carefully as for any other meal in the day.
In winter, it may be slightly heavier than in
summer, when fruits, cereals and bread, with
perhaps a suitable beverage, would be enough.
EGGS.
i. Boiled Eggs. The proper way to cook
eggs, especially for invalids or persons of
weak digestion, is to keep them in water at 1
160 to 170 F., rather than at 212, or boiling,
since the white, or albumen, of this egg is
rendered much less soluble by this high tem-
perature. A simple way of cooking them
properly is to let the water boil, then set it
back off the stove and drop in the eggs, leav-
ing them for four to six minutes. Serve with
fruit, toast and chocolate and you will have a
perfect breakfast. One can also put the eggs
in a vessel and pour the hot water on them.
Il6 THE PHYSICAL CULTURE COOK BOOK.
If left in long enough they will become hard-
boiled, but tender.
2. Poached Eggs. Have a pan of salted
water boiling. Drop in the eggs carefully and
set where they will keep hot but not boil, until
the white sets. Serve on toast. It is a good
plan to set muffin rings in this pan and drop
an egg in each.
3. Moulded Eggs. On the bottom of well-
buttered patty pans with straight sides sprinkle
finely minced parsley and a little pepper and
salt. Break an egg into each pan, set them in
a large pan filled with boiling water, and bake
until set. Turn out on a flat dish, and pour a
white sauce over them.
4. Scrambled Eggs. Beat six eggs slightly
and salt. Put a piece of butter in the frying
pan, and when hot pour in the eggs. Stir con-
stantly until done. To make this dish light
and juicy beat two tablespoonfuls milk with
each egg.
Plain Omelet (No. i). Beat the whites of
four eggs to a froth ; to the four yolks add one
tablespoonful of cold milk or water, salt to
taste, and beat until light.
Mix the beaten whites and yolks together
with a spoon. Put a spoonful of butter in an
omelet pan, let the butter get hot but not
THE PHYSICAL CULTURE COOK BOOK. II?
brown, then put the eggs in, and be sure to
cover with a lid. Take the pan immediately
off the fire and set it on the top of a hot stove.
In four or five minutes, when sufficiently done,
loosen the omelet around the edge of the pan
with a palette knife, fold one-half of the omelet
over the other half and serve hot on a warm
dish.
To make omelets light and delicious, strictly
fresh eggs must be used, and the skillet in
which they are made should be used exclu-
sively for that purpose.
In making savory omelets, the savory in-
gredients should always be beaten in with the
yolks.
The savory ingredient may be grated cheese
or raw apples ; or finely chopped onions or
ham, one heaping teaspoonful to each egg; or
the amount may be varied to suit.
5. Omelet (No. 2). Beat four eggs slightly
and add one tablespoonful of cold water and a
little salt. Heat a little butter in a pan, pour
in the eggs. Shake over the fire until it be-
gins to thicken, fold and serve immediately.
6. Ham Omelet. Mix an omelet as above;
add three-quarters of a cup of rnnced ham and
proceed as before.
Il8 THE PHYSICAL CULTURE COOK BOOK.
7. Cheese Omelet. Proceed as for plain
omelet, only add one tablespoonful grated
cheese.
8. Apple Omelet. Stew apples as for apple
sauce. Beat well with one tablespoonful but-
ter, sugar to sweeten and a little cinnamon.
When perfectly cold add five eggs, beaten well.
Bake until brown. Eat warm, for tea, with
whole-wheat bread. Grated raw apples are
preferable to stewed.
9. Baked Eggs. Thicken one scant pint
milk with one and a half tablespoonful butter
blended with one and a half tablespoonfuls
flour and add a few drops onion juice; cut
ten hard-boiled eggs in halves and arrange in
a baking dish in layers, grating cheese lightly
over each layer and seasoning with salt. Pour
over the sauce, cover slightly with bread
crumbs and brown in the oven.
10. Devilled or Stuffed Eggs. Boil five eggs
hard and put in cold water a moment to coul ;
cut in halves and remove the yolks; mix the
yolks with one tablespoonful olive oil ; salt,
to taste, and a little vinegar. Fill the whites
with the mixture and serve on lettuce leaves ;
finely chopped ham or tongue may be added
if desired.
THE PHYSICAL CULTURE COOK BOOK. 1 19
11. Egg Timbales. Make a custard without
sugar, using salt and a little onion juice in-
stead ; put into timbale tins, or small cups will
do, and bake in a moderate oven. Serve with
drawn butter sauce No. 2.
12. Egg Timbales with Cheese. Six eggs,
one gill milk, salt to taste, two tablespoonfuls
grated cheese ; beat the eggs well without sep-
arating the yolks and whites, add the milk and
seasoning, stir in the cheese and pour into
well-greased little tin pans with straight sides ;
set these in a pan of hot water and bake in the
oven; when the egg is firm turn out on a flat
dish, and pour a white sauce over them.
13. Eggs with Bread Sauce. Put one cup-
ful bread crumbs into a pan with one and a
half cupfuls milk, one-half teaspoonful salt
and one-half teaspoonful onion juice and sim-
mer until thick and smooth, stirring to prevent
burning. Pour the sauce into shallow dish
and break in carefully one-half dozen eggs.
Place in a hot oven until the eggs are set and
serve at once.
CHEESE.
14. Baked Cheese Omelet. Two eggs, two
cups milk, one small cup grated cheese, one
small cup fine bread crumbs, salt to taste, one
tablespoonful melted butter. Soak the crumbs
120 THE PHYSICAL CULTURE COOK BOOK.
in the milk, in which you have dissolved a tiny
pinch of soda; beat the eggs light, and add to
the bread and milk ; stir in the butter, the sea-
soning, and, last of all, the cheese. Bake in a
well-greased pudding dish, and eat at once, be-
fore it falls.
15. Cheese Ramekin. Put one cup of bread
crumbs and one gill of milk on the fire to boil.
Stir and boil until smooth. Then put in four
tablespoonfuls of grated cheese, a little piece of
butter, and salt. Stir till the cheese is dis-
solved, then remove from the fire. Beat two
eggs, the yolks and whites separately. Stir
the yolks into the mixture and then the
whites of the eggs. Put in a pudding dish and
bake fifteen or twenty minutes.
:6. Cheese Muff. Put slices of buttered
bread in a baking dish and slice some cheese
on them ; pour over a cup of milk mixed with
two eggs and a little salt, and sprinkle s^me
crumbs on top and bake.
17. Welsh Rarebit. Put one tablespoonftil
butter in the blazer of a chafing dish, and when
hot add one pound cheese grated or shaved
thin ; when melted add one-half cup of milk,
one-quarter teaspoonful each of salt and mus-
THE PHYSICAL CULTURE COOK BOOK. 121
tard, and a pinch of soda. Stir and serve on
toast.
BREAKFAST DISHES.
18. Fish Cakes (No. i). Use twice as much
potatoes as codfish. Shred the fish, remov-
ing all bones, etc., and pare the potatoes; put
fish and potatoes in a pot, cover with water
and boil until potatoes are soft. Drain off the
water and mash, adding a lump of butter and
one egg. Beat, form into cakes and fry.
19. Fish Cakes (No. 2). To one large cupful
of shredded fish allow six medium pared raw
potatoes cut into slices; cover with boiling
water and boil until potatoes are tender; drain;
whip in one egg, one tablespoonful butter, and
salt.
dfe
20. Creamed Codfish. Scald and shred one
cup fish and freshen with boiling water, ana
put in a pan with one pint of milk. Thicken
with two t'ablespoonfuls flour mixed in a little
cold milk and add one tablespoonful butter.
Boil up and serve on toast or with potatoes.
21. Creamed Fish. Separate the meat
from the bones of any fish that may be left
from dinner, and place one side. Break into a
bowl one or two eggs, according to amount
122 THE PHYSICAL CULTURE COOK BOOK.
of fish; add salt and one teaspoonful of plain
flour; mix thoroughly.
Pour into a frying pan in which is a little
hot butter. Stir until hot. Serve on toast.
Add a few drops lemon juice if desired-
22. Hash. Corned beef makes the best
hash, and pot roast comes next. Roast beef is
not' so good. Take two cups cold boiled pota-
toes, chopped, and one cup chopped meat ; put
in frying pan with one-half to one-quarter cup-
ful of the water the corned beef was boiled in,
according as it is more or less salty (or use
water if other meat is used), one tablespoonful
butter, and cook gently twenty minutes. If
you wish it browned have another pan hot, put
in a bit of butter, then the hash, and brown.
Serve with poached eggs if desired.
23. Creamed Dried Beef. One tablespoon-
ful butter, browned in a frying pan; put in
about one-half pound chipped beef, and let get
thoroughly hot. Pour in about' one cup milk,
and thicken with a little flour and water.
Scrambled eggs put around the beef are a nice
addition to it.
24. Ham Patties. One pint of ham, which
has been previously cooked, mix with two
parts of bread crumbs, wet with milk. Put the
THE PHYSICAL CULTURE COOK BOOK. 123
batter in gem pans, break one egg over each,
sprinkle the top thickly with cracker crumbs,
and bake until browned over. A nice break-
fast dish.
25. Ham and Eggs. Have the ham sliced
very thin, and broil over a clear fire two min-
utes on each side. Cook the eggs in two table-
spoonfuls of sweet oil.
26. Bacon and Eggs. The best way to cook
bacon is to slice it thin, remove the rind, lay
the slices on a wire broiler and put this in
a dripping pan in a hot oven until crisp and
brown. Serve with poached eggs.
124 THE PHYSICAL CULTURE COOK BOOK.
CEREALS.
Cereals should be served often for break-
fast, and there are so many delicious and
wholesome varieties nowadays that there is no
excuse for serving the same thing day after
day. It is well to have several different grains
in the pantry, and to alternate them. They
will keep well if transferred from the original
packages to glass jars, which should be labeled
for convenience.
The directions which are supplied with the
different cereals are generally best not fol-
lowed. They seldom recommend long enough
cooking. The usual fifteen minutes of the re-
ceipt must always be lengthened to half an
hour, while an hour's steaming is better still.
Do not serve oat-meal in summer, as it is
too heating.
Cereal served with stewed fruits, dates, etc.,
make a pleasant change from the beaten track,
and are usually relished by children.
27. Indian Meal Mush. Have one quart of
water boiling fast and stir in slowly one cup-
ful Indian men!. Boil one hour.
THE PHYSICAL CULTURE COOK BOOK. 125
28. Rolled Oats. Place on stove in milk, salt
to taste, bring to a boil and set off immediately.
Serve as soon as sufficiently cool.
We do not consider oatmeal a particularly
valuable food. It can scarcely be cooked too
long. A good way is to put one cup meal into
four cups boiling water and set on the back of
the stove over night.
29. Rolled-Oats Baked. Steep rolled oats
in sufficient sweet milk to cover it; season
with salt and nutmeg to taste ; put the mixture
in a cool place or in an ice-chest for about one
and a half hours, to prevent the milk from
curdling and to allow the oats to absorb the
miik.
Butter a bread pan, pour the mixture into it,
put small lumps of butter over the top of it, and
bake in an oven of medium temperature for
from 40 to 50 minutes. Cut it in slices, and
serve hot on warm plates.
30. Hominy. Into three and a half cups of
boiling salted water stir one cupful fine hom-
iny; steam or cook slowly four hours; slow,
long cooking improves it, though hominy may
be cooked by boiling one hour.
31. Figs and Hominy. Wash enough figs
126 THE PHYSICAL CULTURE COOK BOOK.
or dates to suffice for the family ; simmer about
five minutes in water ; drain off the liquid and
place them about a shaped mound of steamed
hominy. Pass plain cream with this dish.
32. Steamed Apples with Oatmeal. Care-
fully pare and core three tender apples ; place
each in a buttered cup; fill centers with sugar
and steam until quite tender; place on hot dish
with freshly cooked oat-meal, placing a spoon-
ful in each cavity ; then serve with plain cream
or powdered sugar.
CHAPTER XIII.
SALADS AND SANDWICHES.
Salads should receive more attention than
they ordinarily do. They are very wholesome,
particularly the simpler ones of lettuce, cress,
green vegetables, etc. Especially in hot
weather, when the appetite craves light and
refreshing food, salads should be used instead
of the richer and heavier dishes and sweet pud-
dings, etc.
Always make sure the vegetables for salads
are fresh ; wash them carefully and put into
cold water until ready to use them. Never
put salt or oil on lettuce until just as it is
served. In making dressings, do not season
too highly, nor use much vinegar, as the flavor
of the salad is lost by drenching it in condi-
ments. Lemon juice is nicer than vinegar for
128 THE PHYSICAL CULTURE COOK BOOK.
ordinary salads, and should certainly be sub-
stituted in all fruit salads.
Mayonnaise is easily made if certain pre-
cautions are observed. Have the oil and egg,s
ice cold, and pour the oil in drop by drop until
the eggs have thickened, when it can be poured
faster. If, in spite of every care, the dressing
curdles, set it aside and make some more, when
the other can be added with impunity.
SALADS.
X. Potato Salad (No. i). One quart of po-
tatoes boiled with skins on, one-half white
onion, two tablespoonfuls of olive oil, pepper
and salt, and a little parsley, one-half cup of
weak vinegar. After potatoes are cold cut up
in small pieces. Chop the onion and parsley
fine and mix all together.
2. Potato Salad (2). Cut six cold potatoes
into slices and put in salad bowl with a little
chopped celery ; sprinkle over one teaspoonful
parsley, onion juices, salt and pepper; stir one
cup cream until smooth, and pour over and
mix with the potatoes.
3. Cauliflower Salad. Divide a boiled cauli-
flower into flowerets of equal size while it is
THE PHYSICAL CULTURE COOK BOOK. 129
hot. Cover it with a salad dressing of three
tablespoonfuls of vinegar, two of oil, a tea-
spoonful of salt and a saltspoonful of pepper.
Put the cauliflower on a platter, with a second
platter inverted over it. When it is cold, ar-
range it in pyramidal form on a salad dish and
mask it with mayonnaise dressing. Cold
boiled cauliflower makes a most delicious salad
chilled on the ice and dressed with three ta-
blespoonfuls of vinegar and three of oil, salt
and a teaspoonful of minced parsley.
4. Cabbage Salad. Two large raw eggs
well beaten, six tablespoonfuls of cream, one-
half teaspoonful salt, six teaspoonfuls of vin-
egar and a small piece of butter. Put on the
fire and cook, stirring constantly until quite
thick. Have a half head of cabbage chopped
fine, sprinkled with salt. Add to the dressing
when cold, two tablespoonfuls of cream and
pour over the cabbage.
5. Tomato Salad(i). Peel and slice fully ripe
tomatoes ; let them stand for five minutes to
drain off the juice ; then set them away on ice.
When served, cut up the slices, and to each
pint of tomato allow four tablespoonfuls of
vinegar, the yolk of one egg, and enough salt,
and mustard, to season highly. Stir the dress-
130 THE PHYSICAL CULTURE COOK BOOK.
ing lightly through the tomatoes, and serve
very cold.
6. Tomato Salad (2) (A very pretty dish).
Wash thoroughly and dry carefully a head of
lettuce. Pour scalding water over tomatoes a
moment, and skin them. Put a whole tomato
on a leaf or two of lettuce and pour a little
mayonnaise dressing on each.
7. Beet Salad. Boil beets until tender.
When cold, skin and cut off a slice from the
stem and, so that they will stand, scoop out
the centers and fill with lemon juice and let
stand a while. W T hen ready to serve, pour out
and fill the centers with chopped celery and
mayonnaise. Serve on lettuce leaves.
8. Watercress, Lettuce. Wash and wipe
carefully and serve with French dressing.
9. Winte Salad. One cup boiled spinach,
one-half small onion cut fine, one cup cold
boiled potatoes sliced and seasoned, one-half
cup blanched and boiled chestnuts cut fine,
juice of one lemon. When ready to serve,
place on lettuce with mayonnaise.
10. Asparagus Salad. Add one-half cupful of
THE PHYSICAL CULTURE COOK BOOK. 131
rich, grated cheese to two cupfuls of hot
cream and a little salt ; when melted add three
beaten egg yolks and stiffly beaten whites of
two ; line buttered mold with canned asparagus,
turn in the cheese cream, adding chopped as-
paragus; set in pan of water in slow oven for
thirty minutes. Chill, unmold, serve with
horseradish and lemon juice.
11. Vegetable Salad. Cold cooked peas, po-
tatoes, carrots, beets, string beans, asparagus,
raw tomatoes and lettuce may be used for this
salad, or one or more vegetables may be omit-
ted. Cut the vegetables in small slices, mix
and serve on lettuce leaves with salt, oil
and a little lemon juice, or with a mayon-
naise. This is an excellent way to dispose of
left-over vegetables in summer.
12. Apple Salad. Chop one cup each tart
apples (peeled and cored), and English wal-
nuts or other nuts, one cup celery. Serve with
dressing made as follows: Rub two slightly
rounded tablespoonfuls of nut butter smooth
with two-thirds of a cupful of cold water and
add half a teaspoonful of salt. Let all boil to-
gether for a moment, then remove from the
fire, and add two tablespoonfuls of lemon juice.
Set on ice to get very cold, then pour over the
salad. Garnish with celery.
132 THE PHYSICAL CULTURE COOK BOOK.
13. Nut and Orange Salad. Slice tart or-
anges and blanch English walnuts or chest-
nuts. Chop the nuts, mix with the orange
slices, and serve with French dressing.
14. Nut and Chicken Salad. Cut one pint
chicken and one pint celery into dice, add
twenty-four blanched English walnuts. Pour
over this one cup French dressing. Serve on
lettuce leaves with a spoonful of mayonnaise
dressing to each leaf.
15. French Fruit Salad. Peel and cut up
two oranges, skin and seed two dozen white
grapes, slice three bananas, shell and halve
one dozen English walnuts; mix, arrange on
lettuce leaves and cover with mayonnaise.
16. Chestnut Salad. Cut two cups boiled
and blanched chestnuts into slices, arrange on
lettuce leaves, put over some mayonnaise and
garnish with slices of orange.
17. Chicken Salad. Boil one chicken and
cut up into pieces. To each pint chicken, allow
one pint chopped celery and set to cool. Make
a mayonnaise dressing, mix half the mayonnaise
with the chicken and celery and pour the rest
over it. Garnish with white celery leaves and
olives.
ME PHYSICAL CULmS COOK BOOK, I3J
18. Lobster Salad. Cut the meat of two small
lobsters into small pieces. Add a little of the fat
and coral. Then season with salt and pour
over enough mayonnaise dressing to moisten
well. Put in the middle of a platter, garnish
with lettuce leaves, pour over the remainder of
the dressing, and put slices of boiled egg and
olives over the top.
19. Oyster Salad. Let fifty small oysters
just come to a boil in their own liquor. Skim
and strain. Season the oysters with three table-
spoonfuls of vinegar, one of oil, one-half tea-
spoonful of salt, and place on ice for two hours.
Cut up a pint of celery, using only the tender
part, and when ready to serve mix with the
oysters, adding about one-half pint of mayon-
naise dressing. Arrange in a salad dish. Pour
over another one-half pint of dressing, and
garnish with white celery leaves.
SALAD DRESSINGS.
1. Mayonnaise Dressing. Mix together one
ttaspoonful each of powdered sugar, salt, dry
mustard and the yolks of two eggs. Add drop
by drop one pint olive oil, stirring constantly.
Last, thin with two tablespoonfuls of lemon
juice or vinegar.
2. French Dressing (Best). Take for a
134 THE PHYSICAL CULTURE COOK BOO&
heaped soup plate full of salad, a level tea-
spoonful of salt, three tablespoonfuls of oil and
two tablespoonfuls of lemon juice. Put the
salt in a deep dish, then the lemon juice, mix
the two thoroughly with your salad fork, and
then pour in the oil and beat thoroughly with
fork until oil and juice is combined, then pour
over salad, mixing thoroughly.
3. Dressing without Oil (No. i). Take six
tablespoonfuls of mild vinegar, one level tea-
spoonful of salt, one-half teaspoonful of mixed
mustard, one rounded teaspoonful of butter.
Heat just enough to melt the butter, then beat
smooth.
4. Dressing without Oil (No. 2). Boil three
eggs for half an hour. Remove the yolks and
crush them to a powder with half a teaspoon-
ful of dry mustard, one teaspoonful of salt;
then mix to a paste with two tablespoonfuls of
oil or melted butter, and thin with four table-
spoonfuls of vinegar.
5. Boiled Salad Dressing (No. i). -To six
tablespoonfuls vinegar add one teaspoonful
salt and one-half teaspoonful mixed mustard,
two teaspoonfuls oil or melted butter, and two
raw eggs. Beat smooth, set the dish in a pan
of boiling water, and cook until the dressing
THfi PHYSICAL CULTURE COOK BOOK. 135
thickens. Keep in a cool place. If put into
bottles when hot and tightly corked, it will
keep several weeks in the ice-box.
6. Boiled Salad Dressing (No. 2). Stir to-
gether a tablespoonful each of salt, oil and
sugar. Add a teaspoonful of mustard and
three raw eggs stirred in one by one. Then
add slowly one-half cup vinegar, and finally
one cup of milk. Put all these ingredients in a
double boiler and stir until it thickens, or about
ten minutes. The vinegar will not curdle the
milk if mixed just as above. Bottle, and keep
in a cold place. Very nice for summer salads.
SANDWICHES.
1. Salad Sandwich. Pound cold chicken
and tongue to a paste in a mortar ; add a little
celery salt and mix with mayonnaise enough
to make a good paste. Put a lettuce leaf on a
thin slice of bread, spread on some of the mix-
ture, add a little mayonnaise and another slice
of bread.
2. Lettuce Sandwich. Make sandwiches by
putting a crisp lettuce leaf dipped in vinegar
and then shaken on bread and butter and add-
ing a teaspoonful of mayonnaise.
*tf : = ".-:<<: : : M :;i . e60f( |55jt
3. Peanut Sandwiches. Shell the nuts and
rub off the brown skin. Roll them under the
pastry roller and season with a little salt ; mix
with a little mayonnaise. Spread them on
delicate slices of buttered brown bread and
you will find them delicious.
Almonds and English walnuts may be used
instead.
4. Brown Bread Sandwiches. Spread cot-
tage cheese on thin slices of Boston brown
bread.
5. Nut and Date Sandwiches. Spread thin
slices of bread and butter with chopped dates,
and new walnuts, mixed with a little cream.
6. Olive Sandwiches. Mix together finely
chopped olives and nut butter and spread on
whole wheat bread.
7. Nut Butter Sandwiches. Put the nut
butter into a bowl, add a little water and rub
in until the butter is smooth. Spread on brown
bread. Salt may be added if desired.
8. Baked Bean Sandwich. Press one-half
cup baked beans through a cullender. Mix
with one teaspoonful each of parsley and eel-
ery, minced fine, one-half teaspoonful onion
juice, one tablespoonful horse-radish or to-
mato catsup. Spread entire wheat bread with
butter, and then with the mixture, and add the
other slice of bread and butter.
9. Roast Beef Sandwich. Chop cold roast
beef fine and season; mix with a little catsup,
a little melted butter, and make sandwiches,
using buttered whole wheat bread.
10. Egg Sandwiches. Rub to a paste the
yolks of six eggs and mix with two tablespoon-
fuls olive oil or cream, salt, spread on white or
brown bread.
11. Celery Sandwich. Cut celery into small
pieces, mix with mayonnaise dressing, spread
on bread and butter.
12. Rolled Fig Sandwiches. Scrape out one
dozen figs and reject the skins; work to a
pa^te. Butter thin slices of bread, spread with
the paste, roll and wrap in oiled paper, twist-
ing the ends. Sandwiches of orange marma-
lade can be made in the same way.
13. Cream Cheese Sandwiches. Mix one
tablespoonful butter, yolks of two hard-boiled
X^ THE PHYSICAL CULTURE COOK BOOK,
eggs, and cream or pot-cheese. Season and
spread between saltines or thin water crackers.
14. Jam Sandwiches. Spread bread with
jam or jelly, and sprinkle on English walnuts,
chopped fine.
CHAPTER XIV.
FRUITS AND NUTS.
Fruit is best, of course, eaten raw, bu.
cooked fruit is better than no fruit at all. One
way or the other, it should form a large part
of our diet, since it is most healthful. If the
fruit is fresh and ripe, serve it raw. Arrange
it daintily and tastefully, and it is sure to be
appreciated. Serve oranges or grapes at the
beginning of a meal ; they go equally well with
breakfast, luncheon or dinner, and their medic-
inal properties are well known. Stewed
fruits should follow the meal, unless they are
used at breakfast, when they may accompany
the cereal. Bananas are so hearty that they
made a nice desert with a light meal, as lun^h-
eon.
Nuts have not, until lately, been appreciated
at their true value as articles of food, chiefly
because of their general indigestibility. If,
146 Mfi PHYSICAL CULTURE COOK BOOK,
however, they are boiled, they will be found
much more digestible. The many nut foods on
the market may be used to make various dishes
or the ordinary nuts may be bought and pre-
pared at home. There is much nutriment in
them, as they are rich in several of the food
elements, particularly the fats.
Apples. This exceedingly wholesome fruit
should be often used, raw preferably. Select
perfect, bright-looking apples and arrange
prettily with oranges or other fruit in season,
and serve at beginning to any meal.
1. Baked Apples. Wash and core a suffi-
cient number of good-sized tart apples. Put a
little sugar in each core (or omitted if desired)
and bake in a hot oven until soft. About one-
half an hour will usually suffice, but much de-
pends on the apples.
2. Apple Sauce. Pare and cut up tart ap-
ples. Put in saucepan, and with just enough
hot water to prevent burning and cook quick-
ly until soft about fifteen minutes. Put
through colander or potato ricer, and then re-
turn to the stove with enough sugar added to
sweeten to taste for five minutes. A rose
geranium leaf, washed well and put in the
THE PHYSICAL CULTURE COOK BOOK. 141
bottom of the dish into which the sauce is
poured, imparts a very delicate flavor. Cook
apple sauce in graniteware, never in tin.
3. Stewed Crab Apples. Wash a quart of
crab apples, and stew twenty minutes in one
pint hot water. Add one cup sugar, cook five
minutes longer, and set to cool.
4. Dried Apples. Wash carefully and stew
very slowly for two to two and a half hours.
5. Baked Pears. Wash partially ripe pears,
cut in halves and remove cores. Place in small
jar, add a little boiling water and cover closely.
Bake in a slow oven five or six hours. When
done they should be nearly dry.
6. Stewed Pears. Peel, quarter and core
the fruit. Stew slowly in enough boiling water
to cover for three hours. Sweeten to taste
when nearly done.
7. Steamed Pears (or other fruit). Prepare
as tor baking, put in covered granite pan, and
set in a pan of boiling water (or use a regular
steamer) two or three hours. When nearly
done, sweeten to taste.
8. Stuffed Quinces. Pare and core the
142 THE PHYSICAL CULTURE COOK BOOK.
fruit; place in deep dish with half a pint each
of water and sugar; fill cavities with chopped
almonds or English walnuts and raisins ; cover
and bake tender; set away in a cool place to
chill thoroughly, and serve.
Peaches are best served raw. Send to the
table whole, arranged prettily. Peel and cut
up just before using, as they are apt to turn
dark. Serve as a dessert, plain, or with sugar
and cream, but do not put the sugar over the
fruit before it goes to the table, as it extracts
the juices and detracts from the flavor.
9. Stewed Dried Peaches or Apricots.
Wash carefully, stew in enough water to cover
until tender, or about an hour.
10. Pineapple. To prepare pineapples for
the table, peel with a very sharp knife and re-
move the "eyes" with an apple corer. Slice
and cut up with a silver knife and sprinkle
with sugar before serving.
11. Oranges, cut up with sliced bananas,
make a nice desert. Or serve cut in halves, to
be eaten with a spoon as a first course.
12. Berries should not be washed. If it is
absolutely necessary, wash quickly just before
serving and drain in a colander a few mo-
THE PHYSICAL CULTURE COOK BOOK. 143
ments. Above all, do not sprinkle sugar over
berries before serving, which will induce fer-
mentation as well as destroy the flavor of the
fruit.
13. Stewed Rhubarb. Wash and cut up
into pieces without peeling, and stew in
enough water to prevent burning say a cup-
ful of water to two bunches of pie plant fif-
teen minutes. This is a very wholesome dish,
particularly in the spring, when it is first seen
in our markets.
14. Baked Bananas (No. i). Peel and cut in
slices lengthwise four bananas, sprinkle over
them one-quarter cup sugar, two tablespoon-
fuls lemon juice, one tablespoon.ful melted
butter, and bake one-half hour.
15. Baked Bananas (No. 2). In preparing
baked bananas strip the skin from one side of
each and loosen the remainder all round the
fruit. Arrange on a baking dish, sprinkle each
with a teaspoonful of sugar and a few drops of
lemon juice and bake in a quick oven until
tender. When properly prepared the skin sur-
rounding the banana will be filled with a rich
syrup which will jelly as it cools. Another
way is to make a syrup of three-quarters of a
144 THE PHYSICAL CULTURE COOK BOOIC.
cupful of water, one-quarter of a cupful of
lemon juice and one-half of a cupful of sugar
for half a dozen bananas. Strip off the skins,
cut into quarters, place in a deep baking dish,
pour over the hot syrup and bake until tender,
basting several times with the syrup.
1 6. Cherry Salad. Pit the cherries, stuff
with nuts and pour over orange and lemon
juice and sugar.
17. Fruit Salad. Use pealed and sliced or-
anges, pitted cherries, sliced bananas, straw-
berries or raspberries, and mix in a salad bowl.
Pour over a dressing of the juice of two or-
anges, one lemon and sugar. Set on ice and
serve very cold.
18. Stewed Prunes. See page 222.
19. Stuffed Prunes. Take one pound of fine
large prunes, wash carefully and soak over
night. Make an opening on one side of e'ach
prune, remove the stone and press in English
walnuts or almonds.
20. Stuffed Dates. Remove the stones and
fill with almonds, peanuts or walnuts. Then
close and roll in powdered sugar.
21. Dates with Cream. This fruit is a very
THE PHYSICAL CULTURE COOK BOOK. 145
appetizing accompaniment to cereals and will
be appreciated on warm days. It may be
served for breakfast and also with a good
luncheon dish. Pit the fruit carefully so as
not to destroy the shape and place about a dish
of whipped cream heaped in the center.
2ia. Figs and Rhubarb. Wash half a pound
pulled figs and cook in boiling water to cover
until the water is nearly absorbed. Skin and
cut a pound of rhubarb in inch pieces. Put a
layer in a baking dish, sprinkle with sugar,
add a layer of figs, repeat until all is used ; put
in one-fourth cup of hot water and bake in a
slow oven until the rhubarb is soft. Dates or
raisins may be used in the same manner.
NUTS.
22. Nut Loaf. Put' through the food chop-
per sufficient nut meats to measure one and
one-half cupfuls ; almonds, English walnuts,
hazel and hickory nuts may be used in any
proportions according to taste, also butter nuts
and black walnuts, but the latter should be
taken in sparing quantity because of their pro-
nounced flavor. Add to the chopped nuts one
pint of stale bread crumbs, one teaspoonful of
salt. Mix well, add enough boiling water to
moisten, cover closely and let stand for ten
146 THE PHYSICAL CULTURE COOK BOOK.
minutes. Now add another cupful of hot water
and turn into a well-greased loaf pan. Bake for
an hour in a moderate oven and serve hot with
a brown sauce.
23. Boiled Chestnuts. Remove the hard
shells from the chestnuts and throw in boiling
water for ten minutes ; take out and rub off the
thin dark skins and cook in boiling water until
tender. Drain, season to taste, add a lump of
butter and a little hot milk, and mash very fine.
24. Lyonnaise Chestnuts. Shell and blanch
one pint of chestnuts. Put a tablespoonful
butter in pan, and when hot add the nuts ; add
a teaspoonful minced onion and brown quick-
ly; season to taste.
25. Creamed Walnuts. Blanch one pound
of shelled English walnuts. Cook slowly
twenty minutes in well-seasoned white stock,
or in water containing a small slice of onion,
a clove, a bit of bay leaf and a stalk of celery.
Drain and cover with a rich cream sauce.
Serve in a deep vegetable dish, and garnish
with red begonia blossoms, in a bunch.
26. Vegetable Turkey. Mix together three
cupfuls of chopped nuts, three cupfuls of dry
bread crumbs, three cupfuls of milk, one table-
THE PHYSICAL CULTURE COOK BOOK. 147
spoonful of nut butter dissolved in some of the
milk, one and one-half teaspoonfuls of finely
powdered sage, and three teaspoonfuls of salt.
Lastly, stir in six well-beaten eggs. Bake
twenty minutes in a brisk oven, and serve hot
with cranberry jelly and brown gravy.
Brown Gravy. To each cupful of water take
three tablespoonfuls of peanut meal, add when
boiling; thicken with browned flour. Season
to taste.
27. Nuttose Timbales. Measure one-half
cupful of stale bread crumbs and cook it with
one cupful of milk for five minutes. Then add
four level tablespoonfuls of butter, two cup-
fuls of nuttose cut in small pieces, four beaten
eggs, a little onion juice, and seasoning to
taste. Turn the mixture into timbale molds
and bake slowly in a pan of hot water until
firm. Serve them with mushroom sauce. For
this cut one dozen large mushrooms into strips
with a silver knife. Cook them in four table-
spoonfuls of butter for five minutes, dredge
with three tablesponfuls of flour and add two
cupfuls of cream. Cook two minutes, add a
tablespoonful of butter and seasoning to taste.
28. Roasted Almonds. Blanch the almonds
and put them into a warm oven until they are
148 THE PHYSICAL CULTURE COOK BOOK.
thoroughly dried and crisp ; then increase the
heat of the oven moderately, and allow them
to become a delicate cream color (not brown)
throughout. If heated too rapidly, the nuts
will be tough, and when browned, an irrita-
ting, poisonous acid is developed. These al-
monds are much sweeter, besides being more
easily digested, than the salted almonds.
CHAPTER XV.
DESSERTS.
A simple, dainty dessert makes a pleasant
finish to a meal, and often furnishes just the
necessary amount of sweet food. Children
especially, crave sweets, and when allowed a
dessert with their dinner will not be so apt to
eat candy, etc., between meals. Custards,
blanc-manges, fruit puddings, fruit sauces,
etc., are especially wholesome for them.
Pie is digestible or not, as it is well or badly
made. There are many simple pies which can
be eaten with impunity, while others are quite
indigestible. Pies should be used sparingly,
especially in a family where there are growing
children.
The richer puddings, too, are not whole-
some. We cannot advocate plum puddings,
mince pies, etc., although we give some re-
ceipts for the same for those who are willing
150 THE PHYSICAL CULTURE COOK BOOK.
to defy the laws of hygiene to the extent oi
using them. They are the simplest receipts
for such dishes, which is the best we can do
toward making the use of them harmless.
PUDDINGS.
1. Apple Pudding. Fill a buttered baking
dish with sliced apples and pour over the top
a batter made of one tablespoonful of butter,
one-half cup of sugar, one egg, one-half cup of
sweet' milk, and one cup of flour in which has
been sifted one teaspoonful of baking powder.
Bake in a moderate oven till brown. Serve with
cream and sugar, or liquid sauce. Peaches are
very nice served in the same way.
2. Dutch Apple Pudding. One pint flour,
one and one-half teaspoonfuls baking pow-
der, one-half teaspoonful salt. Rub one-
quarter cup butter in-to 'the flour, beat
one egg light, add to it three-quarters
cup cold water, and stir into the flour.
Spread in well-buttered shallow pans. Pare,
core and quarter four or five sour apples, place
them on the dough, and sprinkle over them
two tablespoonfuls sugar. Bake twenty or
thirty minutes. Serve at once with lemon
sauce.
THE PHYSICAL CULTURE COOK BOOK. 151
3. Apple Tapioca Pudding. Soak one cup
tapioca in water three hours; pare and core
eight apples and fill holes with sugar ; pour the
tapioca over the apples, add a little cinnamon
and bake about an hour. Eat with cream and
4. Bread and Apple Pudding (Good). Six to
ten slices of bread, according to size, six ap-
ples, three cups milk, two eggs, a pinch of salt.
'Put slices of bread in the bottom of a pudding
dish and cover with a layer of sliced apples,
then more bread, another layer of apples, and
lastly a layer of bread slices. Pour over all a
custard made by beating the eggs and milk
together and adding a little pinch of salt and
vanila to flavor. (If the apples are not quite
tart, add a little lemon juice to each layer.)
Bake one-half hour in a moderate oven, and
eat at once with creamy sauce.
5. "Brown Betty" (Good). Pare and slice
six apples ; put a layer of bread crumbs into a
baking dish, then add a layer of apples ;
sprinkle with a very little sugar and a little
ground cinnamon ; put another layer of bread
crumbs and one of apples and so on until the
dish is full, making the top layer of bread
crumbs. Dot with bits of butter, pour one cup
152 THE PHYSICAL CULTURE COOK BOOK.
of water over it, and bake three-quarters of an
hour. Eat hot, with a simple sauce.
6. Apple Dumplings (No. i). One teacup of
whole-wheat flour, half a teacup of butter, one
heaping teaspoonful of baking powder, one
small tablespoonful of sugar, one beaten egg,
a little salt and sufficient milk to make a soft
dough. Roll out half an inch thick, cut with a
biscuit cutter and drop in boiling apple sauce.
7. Apple Dumplings (No. 2). One quart
whole-wheat flour, two teaspoonfuls baking
powder, one-half teaspoonful salt mixed well
together. Add one large tablespoonful butter
and lard mixed, and enough sweet milk or
water to make a soft dough. Roll out into half-
inch sheets. Peel and quarter some good tart
apples ; put each quarter on a square of dough,
sprinkle over it sugar, and press the edges to-
gether firmly. Place on a baking tin and bake
in a hot oven twenty-five minutes.
8. Boiled Apple Pudding. Butter a pudding
mold and line it with thin, evenly-buttered
slices of wheat bread ; upon the bread arrange
a layer of thinly sliced good sour apples and
sprinkle them lightly with cinnamon. Add
another laver of buttered bread and another of
THE PHYSICAL CULTURE COOK BOOK. 153
apples and spice, and so continue until the
mold is full, apples being placed on top. For
a quart mold melt a cupful of sugar in a cup-
ful of hot water, turn the syrup over the pud-
ding, cover closely and steam or boil for two
hours. Then turn the pudding out and serve
hot with hard or liquid sauce.
9. Children's Pudding. Make a batter of
three eggs, three tablespoonfuls whole-wheat
flour, one quart milk and a little salt. Peel and
core six apples and put in a buttered pie dish.
Pour over batter and bake one and a half hours.
Serve with a sweet sauce.
10. Apple Snow. Wash, core and bake four
apples. Remove skins and heat to a pulp with
the whites of two eggs beaten to a stiff froth
and one-half cup powdered sugar. Make a
custard sauce of the yolks of the eggs. See
boiled custards.
11. Peach Brown Betty. Same as apple
brown betty, using stewed dried or cut-up raw
peaches, instead of the apples.
12. Peach and Tapioca Pudding. One small
cupful tapioca, one can peaches, half cup su-
gar. Soak the tapioca over night in three cup-
fuls of water ; the next day arrange the canned
154 THE PHYSICAL CULTURE COOK BOOK.
peaches in a dish, pouring over them about a
cupful of the liquor from the can; sprinkle
them well with sugar, pour the tapioca on
them, and bake until this is clear. Eat hot
with hard sauce.
13. Baked Peach Pudding. Two cups flour,
one cup milk, one egg, one teaspoonful baking
powder, one tablespoonful butter, saltspoonful
salt', eight medium-sized peaches peeled and
stoned. Beat the egg with the milk, stir in the
butter melted, and the flour sifted with the salt
and baking powder. Place the peaches in the
bottom of a pudding dish, sprinkle them well
with sugar, pour the batter over them, bake
the pudding in a quick oven, and eat it before
it has time to fall. Serve either hard or liquid
sauce with it.
14. Delicious Peach Pudding. Fill a pud-
ding dish with whole peeled peaches, and pour
over them two cups water. Cover closely, and
bake until peaches are tender, then drain off
the juice from the peaches, and let it 1 stand un-
til cool. Add to the juice one pint sweet milk,
four well-beaten eggs, a small cup flour with
one teaspoonful baking powder mixed in it, one
cup sugar, one tablespoonful melted butter and
a little salt. Beat well three or four minutes,
THE PHYSICAL CULTURE COOK BOOK. 155
and pour over peaches in dish. Bake until a
rich brown, and serve with cream.
15. Peach Cottage Pudding. Stir sliced
peaches into a batter made of one-half cup su-
gar, three tablespoonfuls melted butter, one
beaten egg, one cup milk, one pint flour, and
one and one-half teaspoonfuls baking powder.
Bake in a loaf, and serve with hard sauce.
16. Fruit Puff Pudding. Mix well one pint
flour, one and one-half teaspoonfuls baking
powder and a little salt. Make into a soft bat-
ter with milk. Put into well greased cups a
spoonful of batter, then one of strawberries, or
any fruit preferred, then another of batter.
Steam twenty minutes. Serve with liquid
sauce.
17. Steamed Berry Pudding. One cup of
sugar, two eggs, one and one-half teaspoonfuls
of baking powder, two cups of flour, one cup of
sweet milk, two cups of berries. Steam about
two hours.
1 8. Raspberry or Huckleberry Pudding.
Two cups raspberries red or black three
cups flour, two eggs, two cups milk, one table-
spoonful butter, two teaspoonfuls baking
powder, saltspoonful salt. Beat the eggs very
156 THE PHYSICAL CULTURE COOK BOOK.
light, and mix with the butter, melted, and me
milk. Stir into this the flour sifted with the
salt and baking powder, taking care that the
batter does not lump. Dredge the berries with
flour, add them to the pudding, and boil this
in a plain pudding mold, set in a pot of boiling
water for three hours. Take care that the
water does not come over the top of the mold.
Serve with hard sauce.
19. Blackberry Pudding. Stew blackber-
ries and sweeten to taste. Butter some slices
of stale bread with crusts cuts off. Then put
a layer of the buttered bread in the bottom of
serving dish and pour over it hot stewed fruit.
Repeat until dish is full or fruit used. To be
eat>n cold with cream.
20. Batter Pudding. Beat two eggs, add
one cupful of milk, three and a half cupfuls of
sifted flour, three tablespoonfuls of melted
butter, one-half of a teaspoonful of salt, one
tablespoonful of sugar, two teaspoonfuls of
baking powder and one scant cupful of canned
cherries or any small fruit. Turn this into a
well-greased mold, cover and place in a steam-
er or pot of boiling water for two and a half
hours. Serve with it a creamy sauce.
21. Cherry Pudding (Baked). One pint milk,
THE PHYSICAL CULTURE COOK BOOK. 157
one pint flour, half cup sugar, one egg, two tea-
spoonfuls baking powder, one pint stoned
cherries. Rub together butter and sugar; add
the beaten yolks of the eggs, the milk, the
whipped whites, the flour, and baking powder.
Cover the bottom of a pudding dish with the
cherries, sprinkle with sugar, pour in the bat-
ter, and bake quickly. Eat with a liquid sauce.
22. Cherry Dumplings. Two cups flour,
one cup milk, one tablespoonful butter, one
t'easpoonful baking powder, a little salt. Make
a paste of the above ; roll it into a sheet quarter
of an inch thick, and cut into four-inch squares.
Put a spoonful of stoned cherries in the mid-
dle of each square, sprinkle with sugar, fold
the edges across, and pinch together. Bake to
a light brown.
23. Boiled Cherry Pudding. Three eggs,
four heaping tablespoonfuls flour, one table-
spoonful butter, one pint milk, one pint stoned
cherries. Make the flour into a paste with a
little milk ; add the rest of the milk, the butter
(melted), the beaten eggs, a pinch of salt, and
the cherries. Turn into a greased mold ; cover,
set in a pot of boiling water, and boil steadily
for two hours, filling up the pot with boiling
water, as that around the mold cooks away.
Turn out carefully, and serve with hard sauce.
158 THE PHYSICAL CULTURE COOK BOOK.
24. Raisin or Berry Puff. Mix thoroughly
(by several siftings) one pint of flour, one-half
level teaspoonful of salt and two teaspoonfuls
of baking powder; stir in one scant half pint
of milk and one cupful of seeded raisins or
berries. (It is easier to put the raisins in the
flour before adding milk.) Steam for fifty
minutes in cups. Serve with foamy sauce.
25. Huckleberry Pudding (Good). Make a
batter of one-half pint sweet milk, one pint
flour, three pints berries, two teaspoonfuls bak-
ing powder, two eggs, a little salt. Boil four
hours and serve with hard sauce.
26. Fruit Pudding. Mix one pint of flour
into a rather thin batter, with rich cream ; add
salt to taste, add one gill of melted butter.
Beat six eggs separately, very light ; stir these
in thoroughly and then add one quart of very
nice, ripe berries. Pour into a well-buttered
pan, and bake. Eat with hard sauce.
27. Strawberry Shortcake. Make a rich bis-
cuit dough (see Biscuits), and bake in dripping
or round pan fifteen minutes. When done,
split open, butter, spread each half with ber-
ries, and sprinkle with sugar.
Peach, orange, apple or rhubarb may be
used instead of berries.
THE PHYSICAL CULTURE COOK BOOK. 1 59
28. Orange Roly-Poly. Two cups flour, one
and a half cups milk, one tablespoonful butter,
one tablespoonful lard, two tablespoonfuls bak-
ing powder, one saltspoonful salt, four fair-
sized sweet oranges, half cup sugar. Sift the
baking powder and the salt with the flour ; rub
the butter and lard into it; add the milk, and
roll out the dough into a sheet about half as
wide as it is long ; spread this with the oranges
peeled, sliced and seeded; sprinkle these with
sugar; roll up the dough with the fruit inside,
pinching the ends together that the juice may
not run out ; tie the pudding up, in a cloth, al-
lowing it room to swell; drop it into a pot of
boiling water, and boil it steadily for an hour
and a half; remove from the cloth, and lay on
a hot dish. Eat with hard sauce.
29. Stewed Fruit Pudding. Stew any sort
of fruit or berries desired and sweeten to taste.
Put slices of buttered bread in a serving dish
and pour over it some of the hot stewed fruit.
Put another layer of bread, then another of
fruit, etc., until the dish is full. Serve cold
with cream.
38. Plain Fruit Pudding. One cup mo-
lasses, one cup milk, one and a half cups flour,
quarter cup seeded raisins, quarter cup cur-
rants washed and dried, quarter cup shredded
l6o THE PHYSICAL CULTURE COOK BOOK.
citron, one cup suet, one saltspoonful salt, one
small teaspoonful soda. Chop the suet into
the flour, first mixing the latter with the salt
and soda ; add the milk and molasses, and beat
thoroughly; dredge the fruit and stir it into
the pudding; boil in a brown-bread mold two
hours and a half. Serve hard sauce with it 1 .
31. Poor Man's Pudding. One cup of sweet
or sour milk, one cup of molasses, one-half cup
of butter, one pound of raisins, two eggs, one
teaspoonful of soda, a little cinnamon, whole-
wheat flour sufficient to make as thick as cake.
Boil four hours without stopping in -a floured
bag or mold, allowing room to swell. To be
eaten with sauce.
32. Grandma's Plum Pudding. Mix one cup
molasses and one cup chopped suet and one cup
hot water, three cups flour, one tablespoon
mixed spices, three teaspoonfuls baking
powder, three cups flour, two cups chopped
raisins, two cups currants. Sprinkle the fruit
with flour to prevent it sinking to the bottom
of the pudding. Put in bag or buttered mold
and boil three hours. Enough for eight per-
sons.
33. Graham Plum Pudding. Mix one cup
molasses, one cup milk, one tablespoonful but-
THE PHYSICAL CULTURE COOK BOOK. l6l
ter, one-half teaspoonful cinnamon, one-half
teaspoonful cloves, one cup raisins, seeded and
chopped, one-half cup currants, one beaten egg
and add one and a half cups Graham flour
mixed with one teaspoonful soda. Beat 1 well,
fill butered mold and steam three hours. Serve
with cream (or other) sauce.
34. Delicate Indian Pudding. Boil one
quart of milk in double boiler; sprinkle in two
heaping tablespoonfuls of Indian meal, stirring
the while, and cook twelve minutes, stirring
often. Beat together three eggs, one tea-
spoonful salt, four tablespoonfuls sugar and
one-half teaspoonful ginger. Stir into the
meal and milk one tablespoonful butter, and
pour gradually into the egg mixture. Pour
into a dish and bake slowly one hour. Serve
with or without sauce.
35. Rich Indian Pudding (Delicious). Scald
one-half pint Indian meal in one and a half
quarts of milk. Let cool a little and add one
cup suet, two eggs, one cup raisins, one-half
cup molasses, one teaspoonful salt, one tea-
spoonful each of ginger and cinnamon, two
tablespoonfuls of flour. Mix well and bake
slowly two and a half hours.
36. Simple Indian Pudding (Good), Scald
1 62 THE PHYSICAL CULTURE COOK BOOK.
two tablespoonfuls Indian meal in one quart
boiling milk; add two eggs, a little salt, three
tablespoonfuls sugar, one tablespoonful but-
ter. Put into a buttered mold and steam two
hours. Serve with creamy sauce or maple
syrup.
37. Rice Pudding (Good). Take two table-
spoonfuls rice, wash, pour boiling water over
and let stand five minutes; throw off, add a
cup of sugar, a little vanilla and two quarts
of milk. Bake slowly about two hours, stir-
ring occasionally until last half hour, then
brown.
38. Steamed Rice. One quart of sweet milk,
two-thirds of a cup of uncooked rice, and a lit-
tle salt. Put into cups, set in a steamer over
boiling water, and cook until the rice is almost
like jelly. When cold turn out of the cups,
and serve with sugar and cream or with pud-
ding sauce.
39. Rice Pudding with Raisins or Dates.
Wash and soak five minutes three tablespoon-
fuls rice and add one-half cup seeded raisins or
dates chopped, two eggs, one-half cup sugar,
and bake slowly three-quarters of an hour.
40. Bread Pudding. One pint of fine bread
THE PHYSICAL CULTURE COOK BOOK. 163
crumbs, one quart of milk, one cup of sugar,
the yolks of four eggs beaten, grated rind of
one lemon, butter the size of an egg. Bake
until done. Whip the whites of the eggs stiff
and beat in a cupful of sugar in which has been
stirred the juice of the lemon. Spread on the
pudding a layer of jelly or jam. Pour the
whites of the eggs over this and replace in the
oven until slightly browned.
41. Bread and Prune Pudding (Good). Put
two large slices of bread and butter in a bak-
ing dish. Beat yolks of two eggs, and add
one cup cooked pitted prunes, mashed, one
pint milk and tw r o tablespoonfuls sugar. Pour
this mixture over the bread, and bake in a
slow oven one hour, or until the custard is set,
Then beat the whites of the eggs to a stiff
froth with two tablespoonfuls powdered su-
gar, spread over the top and brown.
42. Prune Pudding. One pound stewed
prunes, white of four eggs, one cup sugar.
After the prunes are stewed, drain off the
juice, remove the stones, and chop. Beat the
eggs very stiff, add the sugar gradually, beat-
ing all the time, then stir in the chopped
prunes. Bake twenty minutes. Serve cold
with whipped cream.
1 64 THE PHYSICAL CULTURE COOK BOOK.
43. Prune Dessert. Soak two cupfuls of
prunes, then boil and stone. Put on again with
three-quarters of a cupful of sugar; cook till
thick, then cool. Add the beaten whites of
three eggs, a pinch of salt, one-quarter of a
teaspoonful of soda, and slowly bake for fif-
teen minutes.
44. Prune Puff. Three tablespoonfuls
stewed, stoned, mashed prunes, sweetened
with three tablespoonfuls powdered sugar, and
all beaten gradually into the whites of three
eggs, adding juice of half lemon with the last
of the whites. When beaten stiff put into but-
tered dish and cook twenty minutes over hot-
water pan.
45. Fig Pudding. One-fourth pound figs
chopped fine, two cups bread crumbs, one cup
brown sugar, one-fourth pound suet chopped
fine, two eggs, the grated rind and juice of one
lemon, one dessertspoonful of molasses, one
tablespoonful flour. Steam three hours and
serve with boiled sauce, flavored with lemon.
46. Chocolate Pudding. One pint milk, one
pint bread crumbs, yolks of three eggs, five ta-
blespoonfuls grated chocolate. Scald the milk,
add bread crumbs and chocolate. Take from
fire and add one-half cup sugar, and the beaten
yolks. Bake in pudding dish fifteen minutes,
?HE S!iYglcAL etftftma COOK BOOK, 163
Make meringue of whites of eggs and three
tablespoonfuls sugar, spread over pudding,
and brown. Serve cold with cream.
CUSTARDS, BLANC-MANGES, JELLIES, ETC.
47. Baked Custard. Beat five eggs, five ta-
blespoonfuls sugar, one quart milk, one-half
teaspoonful vanilla, and bake in a moderate
oven until firm. If desired, pour the custard
into cups, set in a pan of water and bake
twenty minutes.
48. "Floating Island." One quart milk, five
eggs, pinch of salt, four tablespoonfuls gran-
ulated sugar, one-half teaspoonful vanilla.
Put the milk in a double boiler to heat. Beat
the yolks of the eggs and add the sugar. When
the milk is scalding hot, stir it slowly into the
eggs and sugar. (This prevents curdling,
which is hard to avoid if the eggs are poured
into the milk.) Pour back into the double
boiler, and stir until it thickens. Then add
vanilla and set aside to cool. Just before
serving, beat the whites of the eggs to a stiff
froth with two tablespoonfuls of powdered
sugar, and drop on the custard in little
"islands." The addition of a little ring of cur-
rant jelly to the top of each "island" is an im-
provement' in both the appearance and taste
of the pudding.
166 fTHE PHYSICAL CULTURE COOK BOOK.
49. Tapioca Pudding (No. i). Soak two and
a half tablespoonful tapioca in one cup water
for an hour. Heat one pint milk in double
boiler and when hot beat in yolks of two eggs
and two tablespoonfuls sugar. Add tapioca and
cook one hour, stirring every few minutes.
When this pudding is done put any kind of
canned fruit in the bottom of another dish,
pour the hot pudding over it. Cool and add
one-half teaspoonful vanilla. Beat whites of
eggs to a stiff froth, with two spoonfuls pow-
dered sugar and stir one-half of it into pud-
ding. Spread the rest on the top and brown in
oven. Serve a piece of fruit with each dish.
50. Tapioca Pudding (No. 2). Soak one-
quarter cup tapioca over night. Heat one pint
milk and add beaten yolks of two eggs, one-
third cup sugar and tapioca, stirring 1 con-
stantly. Cook two minutes. When cool stir
in beaten whites of the eggs and flavor with
vanilla.
51. Tapioca Pudding (No. 3). An even ta-
blespoonful tapioca, soaked two hours in
nearly a cup of milk. Stir into this the yolk
of one egg, a little salt, and sugar to taste.
Bake fifteen minutes. Beat white stiff, sweet-
en and spread over. Eat with hard sauce if
hot, or with cream if cold.
THE PHYSICAL CULTURE COOK BOOK, 167
52. Raspberry Tapioca Pudding. For a
small mold of this pudding there will be re-
quired one pint of water, four tablespoonfuls
of tapioca, one tablespoonful of lemon juice,
one-third of a teaspoonful of salt, and a pint
and a half of raspberries.
Put the water in a saucepan and on the fire.
When it begins to boil sprinkle in the tapioca
exotique, stirring all the while. Cook for ten
minutes, stirring continually ; then add the su-
gar, salt and lemon juice. Rinse a mold in
cold water. Put a few spoonfuls of the tapioca
into it ; then a layer of raspberries, and again
tapioca. Go on in this way until all the mate-
rials are used. Set the mold in a cool place
for several hours. At serving time turn the
pudding out on a flat dish, and serve with su-
gar and cream or soft 1 custard.
53. Rutter Grutza (Very nice). Stir three
tablespoonfuls farina into one quart boiling
water and cook one-half hour; add sugar to
taote and color with the juice of raspberries.
Boil about ten minutes or until thick. Put in
mold to cool. Turn out and serve, surrounded
by raspberries.
54. Cornstarch Pudding. Heat one pint
milk in double boiler to boiling point, and stir
168 ?MM pfiVSieAL et&tfftfi &&& wook,
in one and a half tablesponfuls cornstarch wet
in a little of the (cold) milk, two and a half
tablespoonfuls sugar, and boil until it thickens.
Then pour into mold, to cool, and serve cold
with chocolate sauce or a boiled custard made
as follows :
Heat one pint milk to boiling in double
boiler. Beat the yolks of three eggs with three
tablespoonfuls sugar, and pour some of the
boiling milk into them, stirring the while. Put
all back into double boiler and let thicken.
Flavor with vanilla and let cool. If a custard is
made in this way, there will be no danger of
curdling.
55. Chocolate Cornstarch. Make the same
as cornstarch pudding, but add two and one-
half tablespoonfuls chocolate to the boiling
milk before the cornstarch is put in. Eat with
boiled custard sauce, as above.
56. Chocolate Pudding. Put one pint milk
in double boiler with one-third box gelatine,
and let stand one-half hour (or until dissolved)
on the back of the stove, where it will not boil.
Stir two tablespoonfuls sugar, two of choco-
late, and two of hot water in a saucepan over
a hot fire for about a minute, when it should
be smooth. Stir this into the milk and gela-
tine, add small pinch salt and yolks of two
i fts PHYSICAL .CULWRB eeeie B65& 169
well-beaten eggs. Put into mold. Serve cold
with vanilla sauce, made as follows, just be-
fore using:
Beat whites of two eggs to stiff froth. Beat
in one-half cup powdered sugar; add gradu-
ally three tablespoonfuls milk and one-half
teaspoonful vanilla. Serve at once.
57. Spanish Cream. One-half box of gela-
tine, one quart of milk, yolks of three eggs,
one small cup of sugar; soak the gelatine in
the milk for an hour, then put on the fire and
stir well as it warms ; beat the yolks very light
with the sugar, add to the scalding milk and
heat to boiling point, stirring all the time.
Take from fire, and stir in the well-beaten
whites of the eggs ; add vanilla and pour into
glasses or a mold to cool.
58. Bohemian Cream. One quart cream,
two tablespoonfuls sugar, one ounce gelatine,
dissolved. Whip half the cream to a stiff
froth. 13oil the other half with the sugar and
a vanilla bean until flavor is extracted, or add
vanilla extract after it is removed from the fire.
Add the gelatine, and when cooled a little the
well-beaten yolks of four eggs. Beat until it
begins to stiffen, then beat in quickly the
whipped cream. Pour in well wet molds and
set on ice. t
IfQ THE PHYSICAL CULTURE COOK BOOK,
59. Strawberry Cream. Mash one quart
strawberries with one cup powdered sugar,
and rub through a hair sieve. Dissolve one
and one-half ounces gelatine in one pint sweet
milk. Strain and add one pint whipped cream
and the berry juice. Pour in a wet mold and
set on ice to form.
60. Strawberry or Raspberry Sponge. One
quart strawberries or raspberries, one-half
box gelatine, one and one-half cups water, one
cup sugar, juice of one lemon, beaten whites
of four eggs. Soak gelatine in one-half cup of
the water. Mash the berries and add half the
sugar to them. Boil the remainder of sugar
and the cup of water gently twenty minutes.
Rub berries through a hair sieve. Add gela-
tine to boiling syrup, take from the fire and
add berry juice. Place the bowl in pan of ice
water and beat with egg beater five minutes.
Add beaten whites, and beat till it begins to
thicken. Pour into wet molds and set on ice.
Serve with cream.
61. Orange Charlotte. Soak half a package
gelatine in half a cupful cold water; then add
to a cupful boiling water juice of two oranges,
juice of a lemon, a cupful sugar; set on ice and
stir until thick ; then fold in whip of a pint of
cream and a pint of fruit cut small ; pour into
PHYSICAL CULTURE COOK BOOK.
mold lined with sponge cake; when chilled
through, unmold.
62. Snow Pudding. One ounce of gelatine
in one pint of water; dissolve on the stove;
remove, and when nearly cold beat to a stiff
froth with an egg beater. Then add the beaten
whites of three eggs and five tablespoonfuls
of white sugar, juice of two lemons; it must
be long and well beaten. Serve with soft cus-
tard made with the yolks and four tablespoon-
fuls of sugar to a little over a pint of milk.
63. Lemon Jelly (Simple and pleasant des-
sert). Soak one-half box gelatine in one pint
cold water. When dissolved, add one pint boil-
ing water, juice of two lemons and a little
grated rind, one-half cup sugar or more if it
is desired very sweet. Pour into porcelain or
granite ironware mold.
If a few ripe strawberries are added while
the mixture is warm it makes a very pretty
and ornamental dessert, served with whipped
cream piled around it. Fill the mold half full
of jelly and add some of the berries, then set
on ice. When half hard add the rest of the
jelly and more berries to prevent all the berries
rising to the top. Let all harden.
64. Orange Jelly. Dissolve one-half box of
tttfi PHYSICAL et'Lfufifi CddK SOCK,
gelatine in one-half cup of cold water ; cut one*
half dozen oranges in halves, remove the fruit
carefully and lay the skins in cold water. Add
to the pulp of the oranges the juice of two
lemons, one cup of sugar and one cup of boil-
ing water. Stir all together and strain. Dry
the inside of the skins, fill with the jelly and
stand on a tray until it begins to firm. Serve
cold.
65. Tutti Frutti Jelly. Soak one-half box
gelatine in one-half pint cold water. Dissolve
with one pint boiling water, add juice of three
lemons, one and one-half cups sugar. Strain.
When beginning to stiffen put a layer of jelly
in a dish, then a layer of sliced bananas, an-
other layer of jelly, one of sliced oranges, one
of jelly and one of grated cocoanut, and finish
with jelly.
PUDDING SAUCES.
. i. Creamy Sauce. Beat one-half cup of but-
ter to a cream and add gradually one cup
powdered sugar, beating the while. When
light and creamy stir in one cup milk or
cream, a little at a time. Beat smooth, place
in a basin of boiling water and stir until
creamy and foamy.
2. Hard Sauce. Rub two cups powdered
THE PHYSICAL CULTURE COOK BOOK. 173
sugar and one of butter to a cream. Add one
tablespoonful of milk or cream and flavor with
vanilla, or add one egg instead of milk.
3. Pudding Sauce. Two coffee cups sugar,
three-fourths of a coffee cup of butter; rub to
a cream ; when well mixed, stir in one-half tea
cup boiled cider, a little at a time. Just before
serving set in a kettle of boiling water until
hot, but not boiling.
4. Substitute for Cream. Boil three-fourths
of a pint of sweet milk ; beat the yolk of one
egg, and a level teaspoonful of flour with sugar
enough to make the cream very sweet. When
the milk boils, stir this into it, and let it cool ;
flavor to taste. For puddings in which eggs
are used, this is almost as good as rich cream,
and preferable to thin cream.
5. Fruit Sauce. Take one quart of any kind
of ripe fruit, as red raspberries, strawberries,
or peaches; if the latter they must be very
ripe. Pare and mash the fruit with a potato
masher and one cup of powdered sugar. Stir
well together, and set on the fire until warm,
6. Lemon Sauce. Three-fourths cup of su-
gar, one-half cup of butter, one egg, the juice
and half the grated rind of one lemon, one tea*
174 THE PHYSICAL CULTURE COOK BOOK.
spoonful of nutmeg, and one-half cup of boil-
ing water. Cream the butter and sugar and
beat in the egg, whipped light, the lemon and
nutmeg. Beat hard, then add the water, put
into a tin pail, and set within the uncovered
top of the teakettle, which must boil until the
sauce is very hot, but not boiling. Stir con-
stantly.
7. Chocolate Sauce (No. i). Put one pint
milk on in double boiler. Shave two ounces
chocolate and put in pan with four tablespoon-
fuls sugar and two of boiling water. Stir over
fire until smooth and add to hot milk. Beat to-
gether thoroughly yolks of four eggs, three ta-
blespoonfuls sugar, small pinch salt, and then
add one gill cold milk. Pour the boiling mix-
ture on this, stirring well. Return to double
boiler and cook fiv> minutes, stirring the while.
Set aside to cool, stirring occasionally until
cold.
This sauce is nice for cornstarch pudding,
bread pudding, snow pudding, etc. It is also
nice for a dessert served in glasses with
cream.
8. Chocolate Sauce (No. 2), to serve with
ice-cream, is made by covering a quarter of a
box of gelatine with half a cupful of cold
water; soak for half an hour. Put a pint of
cream in a double boiler to heat; add to this
THE PHYSICAL CULTURE COOK BOOK. 175
two ounces of grated chocolate; cook until
smooth, then beat well ; add half a cup of sugar
and the gelatine; strain; add a teaspoonful of
vanilla and set aside to cool.
ICES, ICE CREAMS AND FROZEN PUDDINGS.
1. Lemon Ice. Squeeze six lemons and one
orange and grate one rind. Strain through a
bag, mix in one pint sugar and one pint water
and stir until dissolved, and freeze.
2. Orange Ice. Use six oranges (juice of
all and grated peel of three), two lemons, one
pint sugar, one pint water. Proceed as for
lemon ice.
3. Pineapple Ice. Make a thin syrup, and
slice the pineapple very thin and put it in the
syrup; it is even better if grated. If the fruit
is not obtainable, the canned may be used with
excellent results, in which case make the thin
syrup as above, and in the quantity wished,
and add the canned pineapple. Nine persons
out of ten will not detect the difference.
4. Grape Sherbet. Mix together a quart of
grape juice, two cupfuls of orange juice and
two cupfuls of sugar. When the sugar is all
dissolved, turn into a freezer and freeze. When
half frozen, take out the dasher and mix well
176 THE PHYSICAL CULTURE COOK BOOK.
in the beaten whites of two eggs. Pack and
set away to harden.
5. Sherbet. Mix together one pint' of milk,
one pint of sugar, one pint of water and one
pint of canned apricots rubbed through a sieve.
Freeze. Peaches may be used instead of apri-
cots. Many people do not like ice creams, and
this is a good substitute, as it is more nourish-
ing than regular water ices, and easy to make.
6. Pineapple Sherbet. One tablespoonful
gelatine soaked in one cup cold water fifteen
minutes. Dissolve with one cup boiling water.
Take one-half can grated pineapple, and one
and one-half cups sugar, juice of one lemon.
Add strained gelatine, put in freezer, and pack
with ice and salt and freeze.
7. Vanilla Ice Cream (i). Beat two eggs,
one tablespoonful flour, one cup sugar until
light. Add to one quart boiling milk and cook
twenty minutes. When cold add one pint
cream, tablespoonful vanilla and one cup su-
gar, and freeze.
8. Vanilla Ice Cream (2) . Two quarts rich
cream, one pint new milk, one pound sugar
and one teaspoonful vanilla. Mix well and
freeze, Or put milk and one cut- vanilla bean
THE PHYSICAL CULTURE COOK BOOK. 177
on fire and boil slowly. Strain through a wire
sieve, and when cool add cream and sugar, and
freeze.
9. Chocolate Ice Cream. One quart cream,
one pint milk, two cups sugar, two eggs beaten
light, five tablespoonfuls grated chocolate,
rubbed smooth in a little milk. Heat milk to
near boiling, pour in slowly beaten eggs and
sugar, then the chocolate. Cook until it
thickens, stirring constantly. Cool, beat in
the cream, and freeze.
10. Pineapple Ice Cream. Three pints
cream, one pint' milk, two ripe pineapples, two
pounds sugar. Slice pineapples thin, scatter
sugar over them, and let stand three hours.
Cut or chop the fruit into the syrup, and strain
through a bag of coarse lace. Beat gradually
into the cream, and freeze. Remove a few bits
of pineapple, and stir in cream when half
frozen. Peach ice cream made in the same
way is delicious.
11. Fruit Ice Cream. One generous pint
milk, two cups sugar, one small tablespoonful
flour, two eggs, two tablespoonfuls gelatine
soaked in a little cold water, one quart cream,
four bananas, half a pound candied cherries and
other fruit if desired. Let milk come to a boil,
178 THE PHYSICAL CULTURE COOK BOOK.
beat flour, sugar and eggs together and stir in
boiling milk. Cook twenty minutes, then add
gelatine. When cold add cream. Put in
freezer, freeze ten minutes, -add cup of fruit,
and finish freezing.
12. Frozen Peaches. Take two quarts
peaches, peeled and sliced, sprinkle with one
pound of sugar and let stand two hours. Mash
fine, add one quart cold water, and freeze the
same as ice cream.
13. Frozen Custard. Put one quart of milk
into a double boiler. Beat the yolks of four
eggs with one cupful of sugar, then add to the
hot milk. Stir over the fire for just a moment
until it thickens ; then pour backward and for-
ward from one vessel to another until quite
frothy. Add a teaspoonful of vanilla, and
when cool turn into the freezer and freeze.
14. Tutti Frutti Pudding is made by putting
one quart of cream in a double boiler; add to
the yolks of five eggs a cup of sugar; beat
until light ; stir these in the hot cream. Cook
a moment, take from the fire, strain, and when
cool add a teaspoonful of vanilla; turn the
mixture into the freezer and freeze; when
frozen stir in one pint of whipped cream and
one cup of cherries, .chopped fine, half the
quantity of pineapple, chopped fine, and three
THE PHYSICAL CULTURE COOK BOOK. 179
or four green gages. All the fruit must be
soaked for an hour in orange juice.
15. Nesselrode Pudding. Shell a pint of
chestnuts, take off the skin, put them in a
saucepan and cover with boiling water, boil
ten minutes, and press through a colander.
Shell, blanch and pound a pint of almonds.
Cut a pound of candied fruits into small pieces.
Put a pint of water and a pound of sugar on
to boil ; let boil fifteen minutes. Beat the yolks'
of six eggs until very light, add them to the
boiling syrup, and stir over the fire until very
hot, then take off and beat with a spoon until
cool. Then add the fruit and nuts, with a ta-
blespoonful of vanilla and a pint of cream.
Mix well, put in a freezer and freeze. When
hard stand away four or five hours before
serving.
180 THE PHYSICAL CULTURE COOK BOOK.
PIES.
Pies are fortunately less used for desserts
than formerly. Although it is possible to
make a comparatively harmless crust by avoid-
ing much animal fat and taking care in mix-
ing, etc., pies as a rule are rather to be avoided.
Use, if possible, cream or a good vegetable
oil for shortening. Make the filling for pies as
simple as possible. Apple, or other fruit pies
are best. Mince pie, containing as it often does
meat, fruit, raisins, suet, etc., is rather a whole
meal than an appropriate finish to a hearty
dinner. The recipe for a simple mince pie is
given, but is not' recommended as a very whole-
some dessert.
i. Cream Crust (No. i). A simple and di-
gestible crust is made as follows :
Mix and sift one and a half teacupfuls of
white flour with one and a half teacupfuls of
Graham or whole-wheat' flour. Moisten with
one scant teacupful sweet crearri, making a stiff
dough. Roll not quite so thin as for white
crust. For a fruit pie, brush over the bottom
crust with white of egg to keep the juice from
soaking in.
THE PHYSICAL CULTURE COOK BOOK. l8l
2. Pie Crust (2). Dr. Holbrook. For two
pies use one quart sifted flour; mix in one-
quarter pound butter, one teaspoonful baking
powder, a pinch salt, and moisten with ice
water, using as little as possible. Roll very
thin.
3. Cream and Potato Crust (3). Six pota-
toes boiled and mashed, one cup sweet cream,
one-half teaspoonful salt, flour enough to stif-
fen ; mix quickly, roll. Work and handle as
little as possible.
4. Pie Crust (4). One cup shortening, cot-
tolene and butter mixed; three cups flour; a
little salt. Sift the flour, add the salt, and rub
in the shortening. Use enough ice water to
hold all together, handling as little as possible.
Roll from you. Enough for three pies.
5. Pie Crust (5). Mix one and one-half
cups flour with one saltspoonful salt, one-half
teaspoonful baking powder; add one table-
spoonfuJ butter and two of cottonseed oil or
nui oil; moisten with ice water.
6. Puff Paste. One pound of butter, one
pound of flour; wash the salt out of the but-
ter; mix the flour with a little ice water, and
salt; roll on the board and fold in the butter;
1 82 THE PHYSICAL CULTURE COOK BOOK.
roll very thin and keep cool, cutting with a
knife.
7. Apple Pie (No. i). Make a cream or po-
tato crust and line a pie dish. Brush over with
white of egg and fill with sliced tart apples.
Add three tablespoonfuls water; sprinkle with
two tablespoonfuls sugar, and cover with top
crust, pressing the edges well together and
cutting a slit in the top. Bake forty-five min-
utes or until brown. (Add cinnamon if
desired.)
8. Apple Pie (No. 2) (Delicious). Line a
dish with cream crust or crust No. 4 or 5, and
slice in greening apples to fill. Add top crust
without sweetening, and bake one hour. Re-
move the crust carefully, and stir into the fill-
ing sugar to sweeten, and one teaspoonful
butter. Replace crust' and serve warm.
9. Apple Tart. Line a pie dish with any
good crust, and fill with apple sauce (see page
in). Cover with strps of pie crust and bake
one-half hour, or until brown.
10. Peach Pie (Good). Line a dish with
crust and lay in peeled and sliced peaches. If
peaches are very ripe, little sugar need be
used. If sour, add sugar to sweeten. Moisten
THE PHYSICAL CULTURE COOK BOOK. 183
with a very little water, add top crust and
bake until brown, or about forty-five minutes.
11. Peach Meringue. Line a dish with
cream crust, fill with canned peaches and bake
one-half hour without a top crust'. Then add
a meringue made of whites of three eggs
beaten stiff with three tablespoonfuls pow-
dered sugar, and brown.
12. Pineapple Pie. Fill a crust with the fol-
lowing: Cut up one pineapple, cook until soft
and sweeten. Add top crust and bake one-half
hour or omit top crust, bake twenty-five min-
utes, cover with meringue made as for peach
meringue pie, and brown.
13. Rhubarb Pie (Good). Fill a crust with
stewed rhubarb, cover with top crust, and bake
thirty minutes, or until brown.
14. Lemon Pie. Mix together one cup su-
gar, juice and rind of two lemons, one table-
spoonful flour, yolks of two eggs and white of
on^. Add one cupful of hot water and cook
in a double boiler until it thickens. Line a
perforated pie dish with a rich paste, bake it
in a brisk oven, pour in the lemon mixture
(which should be hot) and cover with a me-
ringue made with the whites of two eggs and
184 THE PHYSICAL CULTURE COOK BOOK.
two tablespoonfuls of white sugar. Set in a
very slow oven for ten minutes, or until a deli-
cate straw color.
15. Berry Pies. In making berry pies it is a
good plan to cut a slit in the top crust and
insert a little chimney made of cornucopia-
shaped paper. This will prevent the juice
from boiling out.
153. Cherry (No. i), Blackberry, Raspberry
or Plum Pie. Fill crust with ripe pitted cher-
ries, or berries; sprinkle with sugar, according
to tartness of the berries, add the top crust and
bake thirty to forty minutes.
16. Cherry Pie (2). Fill a deep pie dish
with cherries, sprinkle them thickly with su-
gar, and lay around the edge of the dish a two-
inch wide strip of paste. Spread a top crust
over the fruit, joining its edges to that of the
strip of paste already in place. Bake in a
quick oven.
17. Strawberry Meringue. Line a pie dish
with paste ; bake this carefully, and then place
in it a thick layer of hulled strawberries;
rather small ones are best for this purpose.
Sprinkle them with powdered sugar, and heap
over them a meringue made of t'he whites of
THE PHYSICAL CULTURE COOK BOOK. 185
four eggs whipped stiff with half a cup of
powdered sugar. Just before putting it in stir
lightly into it a cupful of the berries. Set the
pie plate containing the meringue in the oven
long enough to brown delicately, and eat when
perfectly cold.
18. Pumpkin Pie. Cut a pumpkin in pieces
without peeling. Scrape off the inner shreds
that hold the seeds. Boil with a pint of water
in a porcelain-lined kettle, for five or six
hours. To four cups of pumpkin add four cups
of milk, one even teaspoonful of salt, one tea-
spoonful cinnamon, one teaspoonful of ginger,
three eggs well beaten, and one cup of sugar.
Beat the custard well and taste it' to see if it
is sweet enough. Put this mixture into deep
pie plates lined with pastry, and bake for
three-quarters of an hour.
19. Custard Pie. Two eggs, one pint milk,
a pinch salt, one-quarter cup sugar. Bake in
under crust only in slow oven forty-five min-
utes, or until ctfStard is set.
20. Cocoanut Pie. Same as above, with
one-half a grated cocoanut added. The milk
must be heated to boiling point 1 and poured
over the cocoanut.
1 86 THE PHYSICAL CULTURE COOK BOOK.
21. Mince Pie. This is the English mince
pie, and is more wholesome than ours, and
very good. Take two pounds of finely
chopped suet, four pounds of grated bread
crumbs, four pounds of currants, four pounds
of raisins, five pounds of brown sugar, one and
one-half pounds of peel, lemon, orange and
citron, six pounds of apple, weighed 'after be-
ing chopped, two tablespoonfuls of cinnamon,
two tablespoonfuls of cloves, one tablespoonful
of mace, one tablespoonful of salt and two
quarts of boiled cider.
22. Mince Meat. Pint bowl of well-cooked
lean beef chopped to the finest mince (meas-
ured after chopping), two bowls of tart apples
chopped into coarse bits, and half a bowl of
chopped suet. Add to this a pound of seeded
raisins, chopped fine, a pound of currants, a
quarter of a pound of citron cut in thin slices,
a tablespoonful each of powdered cinnamon,
grated nutmeg and powdered cloves. Use
enough sweet cider to make these ingredients
very moist. Add a bowl of sugar and an even
teaspoonful of salt. Let the mince meat boil
up for ten minutes and set it away in a st'one
jar.
CHAPTER XVI.
CAKES.
Rich cake is not very digestible or whole-
some, but plain, simple cake, in small quanti-
ties, may be used occasionally. The practice,
however, of having cakes, crullers, etc., on the
table at least once a day, is to be deplored.
A few general directions must be followed
in making cake. Always cream the butter and
sugar together first and beat the eggs sep-
arately. Put the baking powder into the flour
and sift well. Do not make too stiff a dough.
A little flour dredged over a cake before icing
it, will keep the icing from spreading and run-
ning oft". Keep the heat of the oven regular,
having it hotter for layer cake than for loaf
cake. Indeed, layer cake can hardly bake too
quickly. To determine if cake is done, stick a
straw into the middle and if no dough adheres
1 88 THE PHYSICAL CULTURE COOK BOOK.
to it the cake is sufficiently baked. Be careful,
however, not to open the oven too soon after
the cake is put in. Water is sometimes pre-
ferred to milk, as it is said to make a lighter
cake.
1. Plain Cake (Simple and good). One cup
sugar, one-third cup butter, one-half cup milk
or water, two eggs, one teaspoonful baking
powder, one and one-half cups flour, vanilla to
taste.
2. Raisin Cake. Proceed as above. At the
last add one cup raisins, dredged with flour.
3. Hickory Nut Cake. Proceed as for plain
cake, adding one cup nut meats.
4. Delicate Cake. Cream one cupful of su-
^ar with one-half cupful of butter. Add three-
fourths cupful of milk, two cupfuls of floui
sifted with two teaspoonfuls of baking powder
and the beaten whites of four eggs. Flavor
with one-half teaspoonful of vanilla or almond
extract. Bake in a sheet or loaf from thirty
to fifty minutes.
5. White Cake. Whites of six eggs, scant
three-fourths cupful of butter, one and one-
fourth cupfuls of pulverized sugar, two cup-
THE PHYSICAL CULTURE COOK BOOK. 189
mis of flour, juice of one-half lemon, one-
fourth teaspoonful of soda. Mix the soda well
with the flour. Beat butter to a light cream,
add the flour gradually with the ends of the
fingers till it becomes a smooth paste. Beat
stiff the whites of the eggs and mix in them
the sugar, now stir the eggs and sugar gradu-
ally into the flour and butter, adding also the
lemon juice. Mix it all smoothly with the egg
whites. Let your oven be moderate at first.
This cake may be made with one teaspoonful
of baking powder. While hot spread over it
the following icing: A heaping teacup of pul-
verized sugar to the white of one egg. Beat
the white till it is slightly foaming only. Put
in your sugar gradually. Flavor with lemon.
6. Angel Cake. Whites of eleven eggs, one
and one-half cups granulated sugar sifted once,
one cup flour sifted with one teaspoonful cream
of tartar four times, one teaspoonful vanilla.
Bake in an ungreased pan forty minutes.
When done invert pan on two- cups and let
stand until cake is cold. One-half this quan-
tity will make one cake.
7. Gold Cake. Yolks of eight eggs, one-
half cup of butter, one and one-half cups of
sugar, three-quarters of a cup of milk, two^cups
190 THE PHYSICAL CULTURE COOK BOOK.
flour, one and a half teaspoonfuls of baking
powder.
8. Marble Cake. One-half cup butter and
one cup sugar beaten to a cream, one-half cup
sweet milk, one and one-half cups flour, one
teaspoonful baking powder, whites of four eggs
added last. Take one cup of this mixture, add
to it five tablespoonfuls grated chocolate wet
with milk and flavor with vanilla. Put a layer
of white batter in cake pan, drop the chocolate
batter with a spoon in spots ; pour over the re-
maining white batter, and bake. Ice with choc-
olate icing.
9. Pound Cake. Yolks of ten eggs, whites
of two well beaten. One pound butter, one
pound flour, one and one-half teaspoonfuls
baking powder, one cup milk. Add flour and
whites last.
10. Huckleberry Cake (Good). One quart
flour, one-half cup butter, one cup sugar, two
and a half teaspoonfuls baking powder, one
and a half pints huckleberries, pinch salt, milk
enough to make a rather stiff dough. Bake
in pie plates, about twenty minutes. Serve
hot for luncheon.
U. Sponge Cake. Beat the yolks of eight
THE PHYSICAL CULTURE COOK BOOK. 191
eggs well, add gradually one pint sugar and
grated rind of one lemon. Beat whites of eggs
to a stiff froth, and add to yolks and sugar al-
ternately with three gills flour, stirring very
gently and just enough to mix well. Then add
juice of one lemon. Bake in small loaves
twenty minutes,
12. Boiled Sponge Cake. Six eggs. Beat
whites first, then add yolks and beat very light.
Three-quarters pound granulated sugar, one-
half pound flour, one gill water, juice of one
lemon. Boil sugar and water together until
clear, pour into beaten eggs, beating well until
cool, then add flour and lemon juice. Bake in
square sheets, and cover with boiled icing.
13. White Cake. C ream together one
pound of white sugar and one pound of butter.
Add by degrees one pound of warmed and
sifted flour, and the beaten whites of sixteen
eggs. Blanch one pound of almonds and beat
them to a paste with a little rosewater, grate
on-'- cocoanut and cut into strips one pound of
candied citron. Mix them well together and
stir into the batter. Bake in a moderate oven
till done. When cold cover sides and top
thickly with cocoanut icing flavored with
lemon juice, and sprinkle cocoanut over all.
Ip2 THE PHYSICAL CULTURE COOK BOOK.
14. Farmer's Fruit Cake (Good). One cup
molasses, one and a half cups sugar, one cup
raisins, seeded, one cup currants carefully
washed, one cup butter or butter and lard
mixed, one teaspoonful salt, one teaspoonful
cinnamon, one-half teaspoonful cloves, one-
quarter of a nutmeg, three eggs and flour
enough to make a dough so stiff that it is hard
to stir. Bake slowly. Do not try until it has
been in the oven thirty minutes.
1 15. Centennial Cake. Three-quarters pound
butter, one and one-half pounds brown sugar,
six eggs, whites and yolks beaten separately,
one pint sweet milk, one and three-quarters
pounds flour and two teaspoonfuls baking
powder. Three-quarters pound currants,
washed and dried, one-quarter pound raisins
(stoned), one-quarter pound citron, sliced, one
grated nutmeg, one wine glass wine. Sprinkle
fruit with part of flour. Cream the butter with
the sugar, add beaten yolks, wine, milk, nut-
meg and flour and whites of eggs alternately.
Put in fruit last, mix well and bak^ one and
three-quarters hours.
16. Molasses Cake (Good). One and one-
half cups molasses, one cup boiling water, one
teaspoonful ginger, one tablesponful soda dis-
THE PHYSICAL CULTURE COOK BOOK. 193
solved in the hot water, two tablespoonfuls
butter, flour to make like cake dough. Bake
in moderate oven.
17. Aunt Rachel's Molasses Cake (Good).
One-half cup butter, one-half cup hot water,
one teaspoonful soda, one cup molasses, two
cups flour, one teaspoonful each of cinnamon,
cloves and alspice. Bake in a moderate oven.
18. Gingerbread. One cup sugar, one of
butter, one-third cup molasses, one-half cup
sour milk or cream, one teaspoonful soda, one
of ginger, flour enough to roll. Roll thin and
bake quickly. Use no more flour than just
enough to make a dough which will roll.
19. Layer Cake. The recipe for plain cake
(see page 188) make good layer cake.
20. Lemon Jelly Cake. One cup of sugar,
one scant half cup of butter, two-thirds of a
cup of cold water, one egg, two cups of flour,
two teaspoonfuls baking powder. Bake in
layers and fill with jelly.
Jelly. The grated rind and juice of one
lemon ; add one cup of sugar and one egg ;
beat thoroughly and boil in double boiler till
cooked. Spread when cold and frost with
powdered sugar.
194 THE PHYSICAL CULTURE COOK BOOK.
21. Jelly Cake. Make a cake as above, and
spread the layers with fruit jelly. Cover with
an icing.
22. Minnehaha Cake. One-half cup butter,
one and one-half cups sugar, T whites of six or
the whole of three eggs, one cup sweet milk,
two and one-half cups flour, two teaspoonfuls
baking powder. Bake in three layers. Filling.
One cup j^sugar, four tablespoonfuls water
boiled till clear. Stir it into the beaten white
of one egg, quickly, and add one-half cup
raisins, seeded and chopped fine, and one-half
cup chopped hickory-nut meats.
23. Lemon Custard Jelly Cake. Make a
dough as for gold cake, bake in shallow tins
and fill with the following: Yolks of three
eggs, one-fourth pound of butter, one-half
pound of pulverized sugar. Beat all together
till light. The rind and juice of one lemon.
Put on to boil in a small vessel, and stir till it
boils. Boil ten minutes. Stir in the beaten
whites of three eggs and boil two minutes
longer, stirring all the time.
24. Chocolate Cake. Make layers of "Plain
Cake" and fill with the following:, Five table-
spoonfuls of Baker's Chocolate grated fine,
enough cream or milk to wet it, one cup of
THE PHYSICAL CULTURE COOK BOOK. 195
sugar, one egg, one teaspoonful vanilla flavor-
ing; stir the ingredients over the fire until
thoroughly mixed, having beaten the egg well
before adding it; then add the flavoring after
taking from the fire.
25. Chocolate Cake. One-half cup (scant)
butter, creamed, one cup sugar, two eggs,
whites and yoiks beaten separately, one-half
cup sweet milk, two cups flour, two teaspoon-
fuls baking powder. Boil together not quite
one-quarter cake chocolate grated, one-half
cup milk, one cup sugar and one teaspoonful
vanilla. When cool add to the above mixture.
Bake in jelly tins and put boiled icing between
the layers.
26. Cocoanut Cake. Three-quarters cup
butter, two cups sugar, yolks of four eggs and
whites of two, one cup sweet milk, three and
one-ha;f cups flour, two teaspoonfuls baking
powder. Bake in jelly tins. Grate one fresh
cocoanut, or use desiccated cocoanut soaked in
milk and drained. Cover the layers with boiled
icing, and sprinkle thickly with cocoanut.
27. Cream Cake. Beat three eggs sep-
arately t a stiff froth ; add one cup sugar, one-
half cup flour, one teaspoonful baking powder
and beat all together. Bake in two tins. Fill-
196 THE PHYSICAL CULTURE COOK BOOK.
ing: One pint milk, two eggs, one cup sugar,
two tablespoonfuls cornstarch, a little vanilla.
28. Orange Cake. Make a dough as for
plain cake, bake in shallow tins and fill with
the following: Grate thin yellow part of the
skin of two oranges into one cupful of water,
and boil until reduced one-half; strain, add one
and one-half cupfuls of sugar, and boil with-
out stirring until it will spin a thread. Now
pour slowly in a tiny stream on the beaten
yolks of three eggs, beating all the time, and
keep on beating until the mixture stiffens. Add
the juice of one orange and the juice of half a
lemon. Or
29. Orange Custard Filling. Grate the
thin yellow rind of. an orange into one pint of
milk; heat in a double boiler, adding one table-
spoonful of butter ; when hot add the beaten
yolks of four eggs and two tablespoonfuls of
cornstarch wet in a little milk. Cook until
thick and all raw taste from the starch is gone.
Stir all the time. When cold put between
cake-layers.
30. Pineapple Cake. Make a layer cake and
fill with a boiled icing sprinkled with grated
pineapple.
THE PHYSICAL CULTURE COOK BOOK. 197
31. Ice Cream Cake. One-half cup butter,
one and one-half cups sugar, two cups flour,
one-half cup water, whites of five eggs, two
level teaspoonfuls baking powder, one-half
spoonful vanilla.
Beat butter to cream, add sugar and then
vanilla; now add milk, the whites of eggs
beaten to a stiff froth, finally flour and baking
powder. Stir well, bake in shallow pans, well
buttered. Bake twenty minutes.
Filling. Put two cups granulated sugar in
a stew pan with one-half cup boiling water.
Boil gently ten minutes without stirring. Beat
whites of two eggs stiff, and pour syrup in, in
a slow stream, beating with a Dover beater all
the time. Continue two minutes after it is all
in. Two persons can do this best.
32. Nut Layer Cake. 'One cup sugar, one
cup milk, two cups flour, two even teaspoon-
fuls baking powder, butter the size of an egg,
two eggs, setting the white of one aside for
frosting. Mix well. Take out one-third, with
which grate enough chocolate to make it dark ;
flavor with vanilla. Bake in three tins, one of
dark dough, two of white. Filling. Whip
one-half pint cream, add one cup powdered
sugar and one cup walnuts chopped fine. Figs
or dates are nice with the cream instead of
nuts.
198 THE PHYSICAL CULTURE COOK BOOK.
33. Cookies. Two cups sugar, one cup but-
ter, three-fourths cup sweet milk, two eggs,
five cups flour, two teaspoonfuls baking pow-
der. Roll thin and bake quickly.
i
34. Soft Cookies. One heaping cup butter,
one and one-half cups sugar, two eggs, whites
and yolks beaten separately, three tablespoon-
fuls sour milk, one small teaspoonful soda
(dissolved) and as little flour as will make them
stiff enough to roll. Sprinkle with sugar and
grated nutmeg before cutting, pass over roller,
cut and bake a light brown.
35. Fruit Cookies. Two cupfuls of sugar
and one cupful of butter creamed ; add yolks
of two eggs, and beat hard for five minutes.
Add two tablespoonfuls of sour milk, one table-
spoonful of cinnamon, one level teaspoonful of
cloves, one half teaspoonful of nutmeg and one
teaspoonful of soda. When mixed put in two
cupfuls of chopped raisins rolled in flour, the
beaten whites of the eggs, and enough flour to
make a dough stiff enough to roll. The rule
for flour in all cookies is as much, or rather as
little, as will make a dough that can be rolled
out and handled.
36. Grandmother's Ginger Snaps (No. j)
THE PHYSICAL CULTURE COOK BOOK. 199
(Good). One cup brown sugar, one cup mo-
lasses, three-quarters cup butter and lard (or
cottolene) mixed, one teaspoonful soda dis-
solved in one-half cupful hot water, one table-
spoonful ginger, one teaspoonful baking
powder, flour to make a stiff dough. Roll not
too thin, cut in rounds, and bake quickly.
37. Ginger Snaps (No. 2). One-half cup
butter, one cup sugar, one cup molasses, one
tablespoonful ginger, two teaspoonfuls baking
powder, and flour enough to make stiff to roll.
38. Ginger Snaps (No. 3). One cup of mo-
lasses, one cup of sugar, one cup of butter, one
teaspoonful of cinnamon, one teaspoonful gin-
ger, one teaspoonful of soda. Boil this to-
gether from five to eight minutes; let it cool;
then mix with flour and roll very thin. Cut
into strips one inch wide, and four or more
inches long. Bake on floured tins in a quick
oven.
39. Drop Cake. One and one-half cups su-
gar, three-quarters cup butter, one-half cup
milk, three eggs, one and one-half cups flour,
one teaspoonful baking powder. Mix and
bake in little round tins for twenty minutes.
Ice with boiled icing No. I or chocolate icing.
200 THE PHYSICAL CULTURE COOK BOOK.
40. Spice Drop Cakes. Yolks of three eggs,
one-half cup shortening, one cup molasses,
one-half cup sweet milk, three cups flour, two
teaspoonfuls baking powder. Spice with nut-
meg, cinnamon, cloves, and flavor with lemon.
Drop on buttered paper on tins, and beke very
quickly.
41. Jumbles. Half cup butter, three-quar-
ters of a cup of sugar, one heaping cup flour,
two eggs (the yolks only), extract of rose to
taste. Beat the egg yolks, cream the butter
and sugar; mix these, and add the flour and
the flavoring. Make into round balls with the
fingers, and place them on a well-buttered tin
so far apart that when they flatten they may
not run into each other. Stick a raisin, a slip
of citron, or a blanched almond on top of each.
Bake in a steady oven to a pale yellow. Do
not brown. While stil warm, loosen them
from the pan with a sharp knife, as they be-
come very brittle when cold.
42. Macaroons. One and a half cups pow-
dered sugar, whites of two eggs, six ounces al-
mond paste. Beat the whites very stiff ; add
the sugar and the almond paste, the latter
chopped fine. Make into balls with the fingers
and bake in very well greased pans in a mod-
erate oven. Take out when thev are a deli-
THE PHYSICAL CULTURE COOK BOOK. 2O1
cate brown, but do not remove them from the
pans until they are perfectly cold.
43. Nut Wafers. Beat together until very
light two eggs and one cupful of well-flavored
brown sugar ; add three tablespoonfuls of flour
and one cupful of nuts finely chopped. Drop
on buttered tins, and bake.
44. Pfeffernuesse (Good, but rich). One
pound sugar, one pound butter, two pounds
flour, one-quarter pound almonds, one-quarter
ounce ammonia, four eggs. Beat eggs and add
ammonia. Blanch and chop almonds, mix all
together, let stand one-half hour, roll out and
cut in inch squares. Bake quickly.
ICINGS.
i. Fondant. A cup of sugar mixed with a
quarter of a teaspoonful of cream of tartar for
twelve minutes in half a cup of water. At he
end of this time this syrup should be in sucn a
condition that a drop rubbed between the
finger and thumb will quickly form into a ball.
At this stage pour the fondant on to a greased
platter, and when it is cool enough to handle
knead it with the hand until it is a smooth,
creamy mass. When ready to use it put the
fondant in a saucepan and set the saucepan in
202 THE PHYSICAL CULTURE COOK BOOK.
another containing boiling water. When the
fondant melts stir in half a cup of walnuts, add
a teaspoonful of lemon juice, and when the
icing is a little cooled pour it over the cake.
2. Boiled Icing (No. i). One cup granula-
ted sugar, one-half cup water, one-quarter tea-
spoonful cream of tartar. Set on the back of
the stove and stir occasionally until dissolved.
Then boil until it will harden when dropped
into cold water (or about eight minutes). Let
cool a little and beat until stiff enough to
spread on the cake.
3. Boiled Icing (No. 2). Boil one teacupful
of granulated sugar with four teaspoonfuls of
water until it drops from the spoon in threads.
Have ready the beaten white of one egg, and
pour the syrup slowly into it, stirring all the
time. Flavor, and spread on the cake while
Wt m.
4. Chocolate Icing. One cup sugar, one-
quarter cup chocolate, one-half cup milk, yolk
of one egg, one teaspoonful vanilla.
, 5. Boil together all the ingredients, until the
chocolate and sugar are dissolved. When
cool, spread the icing between the layers and
on top of the cake.
THE PHYSICAL CULTURE COOK BOOK. 203
6. Frosting. To the white of one egg allow
five tablespoonfuls of sugar and the juice of
half a lemon. Beat the egg stiff, or until if.
will not fall from an inverted spoon, and stir in
the sugar, little at a time ; when all in, add the
lemon "juice; spread while the cake is still
warm, usin^ a broad knife dipped occasionally
into cold water.
CHAPTER XVII.
CANNING AND PRESERVING.
Use only porcelain or good granite ironware
to cook the fruit in. Weigh ingredients care-
fully, and clean jars well with boiling water
before using. Be careful that the covers are
in tight, and use new rubbers, as old ones are
unreliable.
Cover jellies and jams with a thin layer of
paraffine, melted and poured on hot. This
is much better and easier than pasting paper
over.
Canned Fruit. Canned fruit is often pre-
ferred nowadays to preserved, as it is cheaper,
more wholesome and easier to do up.
Wash and pick over carefully all berries,
cherries, etc. Peel and cut in half peaches and
remove about half the pits. Peel and cut up
quinces. Wash pie plant and cut into inch
pieces. Peel and cut up pineapple. Then put
THE PHYSICAL CULTURE COOK BOOK. 205
into the kettle with sugar in the following pro-
portions, and boil accordingly.
Canned Peaches. Pare, cut in half and re-
move the stones from all but a few. Put in
kettle with sugar, allowing one-quarter pound
sugar to one pound fruit. Cook only until just
tender, and can.
Canned Pears. Make a syrup, allowing one
pint water and one-quarter pound sugar to one
quart fruit. Peel pears. When syrup has
come to a boil drop in pears carefully and boil
until they are dear and can be pierced with a
fork. Put into jars, fill with scalding hot'
syrup, and seal.
Canned Apples. Same as pears.
Canned Berries. Wash, pick over and heat
slowly to boiling. Add one tablespoonful su-
gar for each quart fruit. Boil fifteen minutes
and can.
Very nice for the filling of pies.
Canned Plums. Wash and pick plums.
Make syrup of one gill water and one-quarter
pound sugar to every two quarts fruit. Boil
five minutes, not too fast; fill jars with tlv
plums, add the scalding juice and seal.
206 THE PHYSICAL CULTURE COOK BOOK.
Canned Tomatoes. Peel tomatoes (easiest
done by pouring boiling water on them and
skinning) and cut up. Put into kettle and boil
one-half hour. Put into cans and seal. Keep
in a cool, dark place.
Take care to have the cans well sterilized
and rubbers new, and the tomatoes will keep
well.
Preserves are made the same as canned
fruit in the main, allowing more sugar to the
pound. Either one-half pound sugar to a
pound of fruit, or pound for pound. The latter,
however, makes exceedingly rich preserves, or
marmalade, and these should be used sparing-
ly, as the excess of sugar in them is apt to
upset the stomach and liver.
Canned Strawberries. Take one pound of
picked, washed strawberries (dark ones are
best), put six tablespoonfuls of water in a
saucepan; when it boils put the berries in and
immediately put one-quarter pound of pure
granulated sugar on the top of the berries. Let
them boil eight minutes, put them in a pint jar,
close well, and be sure to turn or to invert the
jar every two minutes until the berries do not
rise to the top of the jar. This changes the po-
sition of the berries and allows them to absorb
the liquid, which perserves their taste, size and
color.
THE PHYSICAL CULTURE COOK BOOK. 207
Preserved Strawberries. As canned, allow-
ing one-half pound sugar to one pound fruit.
Yellow Tomato Preserves. Seven pounds
round yellow tomatoes peeled, seven pounds
sugar, juice three lemons; let stand together
over night. Drain off syrup and boil it, skim
well, then put in the tomatoes and boil gently
twenty minutes. Take out fruit with skim-
mer, spread on dishes. Boil syrup down till
it thickens, adding, just before you take it off
fire, juice of the lemons. Put fruit into jars
and fill up with hot syrup. When cold, seal
up.
Preserved Cherries. Clean and put into
kettle with sugar, allowing one pound sugar
to one pound cherries. Boil until syrup begins
to thicken, and can.
Preserved Peaches (No. i) (Good). Pare,
cut in half and remove most of the stones. Put
on the fire, allowing one-half pound sugar to
one pound peaches, and let heat slowly, stir-
ring occasionally. Let boil about eight to
twelve minutes, or until the fruit is clear. Re-
move peaches, put into scalded jars, pour
syrup over and seal.
Preserved Peaches (2). Allow half a pound
of sugar to one pound of peaches. Put tbr ^u-
208 THE PHYSICAL CULTURE COOK BOOK.
gar on the fire with a little water; let it boil
until the syrup is clear; then put in the
peaches, and let them boil until heated
through. Take the peaches out, and can.
Preserved Quinces. Pare and core the
quinces, and cut into halves or quarters, as
suits the size of your jars. Let them stand
over night in enough cold water to cover them.
In the morning put them in the kettle with
the same water, and let them cook gently till
you can just stick a fork in them. Take the
fruit out with a skimmer, weigh it, and to each
pound of fruit allow one-half pound of sugar.
Put the fruit and sugar into the kettle, with
enough of the water to make a good syrup,
and let them boil gently until they are clear.
Take out carefully with the skimmer and put
in the jars; fill the jars to the top with the
syrup. If there is a large quantity of fruit,
and the kettle is not large, it is best to. put the
fruit in the syrup a little at a time.
Pineapple Preserve. Pare, core, cut up into
shreds. Allow one-:half pound sugar to one
pound fruit. Put into kettle and pour in a
little water, allowing one cup water to one
pound sugar. Boil fifteen minutes, and can.
Preserved Citron. To make four quart jars
THE PHYSICAL CULTURE COOK BOOK. 209
full of preserved citron, take ten pounds citron,
weighed after it has been peeled and cut into
slices, place the citron with two quarts boiling
water and half pint lemon juice, over the fire,
boil ten minutes, remove and drain on a sieve,
then place a preserving kettle with five pounds
sugar and one pint' water over the fire, stir
until the sugar is dissolved, boil five minutes,
add the citron and four ounces green ginger,
freed from the brown skin and cut into slices,
boil forty-five minutes, then fill the citron into
jars, continue to boil the syrup without a cover
until it coats the spoon ; or put a drop on pa-
per; if it does not spread it has boiled enough;
pour the hot syrup over the citron in the jars
to overflowing, close tightly and set in a dry
place, free from dampness.
Quince Marmalade. Such quinces as are
too knotty or defective to make good preserves
may be pared and cored, cut into small pieces
and put in the kettle with three-quarters of a
pound of sugar to each pound of fruit; put a
small cup of cold water in first to prevent
burning. When the quince begins t'o soften
take a potato-masher and mash it to a pulp
without taking it from the fire. Let it boil
gently for fifteen or twenty minutes, not
longer than twenty ; take from the fire and put
in jars.
210 THE PHYSICAL CULTURE COOK BOOK.
Peach Marmalade. Peel and cut up. Allow
three-quarters pound sugar to one pound
fruit. Boil three-quarters hour, stirring occa-
sionally, and put in jars. If desired, crack a
few pits and put the kernels in with the fruit.
Pineapple Marmalade. Cut up, cover with
water and boil until tender. Press through
coarse sieve and add one pound sugar to every
pint of pulp. Boil two hours, stirring often.
Orange Marmalade. Peel and cut in halves
oranges and pick out pulp, free it of seeds,
drain as much juice as possible, and put in
kettle with sugar, allowing one pound sugar Lo
one pound orange. Let boil fifteen minutes,
put in pulp and boil fifteen minutes longer.
Put into jelly jars and cover with paraffine.
Raspberry or Strawberry Jam. Allow
three-quarters pound sugar to one pound
fruit. Wash fruit in the kettle, boil hard fif-
teen minutes, add sugar and boil fifteen min-
utes longer. Put into jelly glasses and cover
with paraffine.
Currant Jelly. Wash the currants and add
a few raspberries, about one-tenth as many as
the currants. Put into kettle and boil twenty
minutes, or until thoroughly cooked. Squeeze
THE PHYSICAL CULTURE COOK BOOK. 211
through a yard square of cheesecloth and
measure juice. Allow one pound sugar to one
pint juice Put the juice into kettle and
boil twenty minutes. While the juice is boil-
ing set the sugar in a cool oven to dry, about
ten minutes. Put sugar into juice; let come to
a boil, and out into glasses.
Grape Jelly. Wash grapes in a kettle and
cook until done. Strain through a sieve, but
do not press through. Boil juice five minutes.
Add sugar, allowing pint for pound, and boil
three minutes more. Put into glasses.
Quince Jelly. Take the cores and parings
of the quinces, put them in enough cold water
to cover them, and boil them until they are
soft. Squeeze them, and add the juice to the
water, and any syrup which may be left from
the quince preserve and strain it. To each
pint of juice allow a pound of sugar. Spread
the sugar in pans, and put it in the oven to
heat; it must be watched and stirred to pre-
vent burning. Let the juice boil for five min-
utes, then pour in the hot sugar, stirring until
it is entirely dissolved, and skimming any
scum that may rise; there will be very little.
Let it come to a boil, then take from the fire
and put' in jars or glasses. The jelly will be
clear, of a good color, and keep well. All
212 THE PHYSICAL CULTURE COOK BOOK.
kinds of jellies can be made in this way, and
it saves much labor in the time of boiling the
juice and the trouble of skimming.
Crab Apple Jelly. Wash fruit, put into ket-
tle, cover with water and boil until thoroughly
cooked. Drain through a sieve. Allow one
pound sugar to each pint juice, and cook twen-
ty to thirty minutes longer.
Pickled Peaches. Ten pounds of fruit, five
and a half pounds sugar, one quart of vinegar ;
mace, cinnamon, cloves to taste. Prick each
peach with a fork, heat in water enough to
cover. Take them all out; add to the water
sugar, vinegar and spices in a bag. Boil until
scum ceases to rise, then return fruit to syrup,
and can when tender.
Pickled Quinces. Pare and quarter; to ev-
ery ten pounds add three pounds brown sugar,
one pint vinegar, one ounce cloves, one ounce
cinnamon; boil till tender.
CHAPTER XVIII.
BEVERAGES.
1. Lemonade. Squeeze six lemons, grate
the juice of one, add juice of two oranges,
twelve cups water, sugar to taste. If desired,
add a few strawberries.
2. Lemon Syrup. Grate the rind of six
large fresh lemons, and mix with a pound of
fine loaf sugar broken into small pieces ;
moisten this with as much water as will be
absorbed; place in a preserving pan and boil
to a clear syrup. Add the strained juice of
twelve fresh lemons, stir well, pour into small
dry bottles, cork, and seal. This syrup put
into filtered water makes a delicious lemonade.
Orange syrup is prepared exactly in the
same way, only substitute oranges for lemons,
and use a smaller proportion of sugar.
3. Grape Juice. Wash and pick over the
fruit and put it into a kettle with not quite
enough water to cover it. Stew until the pulp
214 THE PHYSICAL CULTURE COOK BOOK.
is well broken, and no longer. Strain through
a cheese-cloth sack, and let drip over night into
a porcelain kettle ; add a teaspoonful of sugar
to every quart of juice, bring to a scald, and
bottle; or cool and use.
4. Raspberry Shrub. Four quarts of red
raspberries to one quart of vinegar; let stand
four days, then strain. To each pint of juice
add one pound of sugar. Boil twenty minutes.
Bottle, and keep in a dry cool place.
5. Berry Syrups. Make a syrup by boiling
berries, currants, etc., as for canning. Add
water to taste.
6. Apple Punch. Quarter and core twelve
tart apples. Do not pare; cover with one gal-
lon of water, bring to boiling point, and cook
without stirring for twenty minutes; add one
tumbler of quince jelly; strain through cheese
cloth ; add one pound of white grapes, rut into
halves. Serve in punch glasses.
CHAPTER XIX.
DISHES FOR CONVALESCENTS.
In preparing food for convalescent's, it
should be borne in mind that they cannot, by
reason of their forced inactivity and general
weakness, digest as much, nor as hearty food
as the well. Solicitous friends often make the
mistake of trying to force the appetite of the
recovers, in the hope that he may "gain flesh"
by eating heartily. This is most wrong. A
little food, well digested, will prove much
more beneficial, of course, than an overdose.
Yet, on the other hand, things must be tastily
cooked and daintily served in order that the
delicate appetite may not revolt at the very
sight of the food.
Different cases, of course, require different
treatment in regard to diet, but a few general
rules may be followed. Do not give vege-
tables and fruit at the same meal, since a deli-
2l6 THE PHYSICAL CULTURE COOK BOOK.
cate stomach cannot always Digest them.
Boiled rice, cornmeal gruel, a baked potato
can usually be given with good results. The
juice of an orange, a baked apple, etc., if taken
alone, are useful. Beef tea, and other meat
broths and strained soups, are not foods, but
stimulants and tonics. They have their mer-
its, however, as they can often be retained by
the stomach, when the solid substance of the
meat would be rejected; and they are good in
cases of temporary exhaustion, etc. Barley,
rice or sago may be added to advantage if the
patient can digest them. Raw custards, etc.,
are often beneficial. If pure sweet cream and
milk disagree with the patient, a tablespoonful
of lime water may be added to each glassful.
For cases of wasting disease, a simple mayon-
naise is good. No fat is more digestible than
a pure vegetable oil, and if the best olive oil be
used and the stomach is not too exceedingly
weak, mayonnaise will be found very nutri-
tious.
Select the freshest food, cook it simply, not
combining several articles in one dish, and
serve let me add again on the daintiest
THE PHYSICAL CULTURE COOK BOOK. 217
china and whitest, finest linen available. Some-
times special needs of the body show them-
selves in desires and cravings for certain
foods, and, when possible, should be gratified.
1. Rice Water. Simmer two tablespoonfuls
rice in one quart boiling water for two hours.
Strain, add a pinch of salt, and use either hot
or cold.
2. Boiled Rice for Weak Digestions. Put
one-half cup of rice in two cups of boiling
water and boil twenty minutes. Then put in
a double boiler; keep the water in the under
vessel for four or five hours. If the rice dries
add either milk or water.
3. Toast Water. Cover well toasted bread,
whole wheat or Graham preferred, with boil-
ing water. When cold, strain and sweeten the
water slightly if desired.
4. Barley Water. Pour one pint boiling
water on two tablespoonfuls of fresh pearl
barley and boil five minutes; then throw off.
Pour on the barley two quarts of boiling water
and let boil until reduced one-half. Strain and
serve plain, or add milk or flavor with a little
jelly or lemon.
5. Bran Tea (Very nutritious). Add one
2l8 THE PHYSICAL CULTURE COOK BOOK.
pint of boiling water to one-half pint of wheat
bran. Let stand on the back of the stove for
an hour, but do not boil. Strain and serve with
sugar and cream instead of coffee or tea.
6. Egg Water. Stir the whites of two eggs
in a half glass of ice water. Add salt or sugar
to taste.
7. Apple Water. Slice six sour, juicy ap-
ples, add one tablespoonful of sugar and pour
over them one quart boiling water. Cover
closely. When cold strain.
8. Flaxseed Tea. Boil one cup flaxseed in
one quart boiling water thirty minutes and let
stand a while. Add lemon and sugar and
serve.
9. Currant Juice. Strip one quart currants
from the stems and put in porcelain kettle with
one quart water and heat slowly to a boil.
Skim and boil five minutes; strain and cool.
Add water if necessary and sweeten to taste.
10. Cornmeal Gruel. Sprinkle slowly one
tablespoonful cornmeal into one quart boiling
water, and let it cook in a double boiler three
hours, stirring occasionally. Then add a little
rich milk and salt to taste. If cooked in this
way it will be found very digestible.
THE PHYSICAL CULTURE COOK BOOK. 219
11. Oatmeal Gruel. Into one quart boiling
water stir one tablespoonful oatmeal, and cook
slowly one hour. Strain and season. Add
milk if desired.
12. Oatmeal and Broth. Boil the oatmeal
in beef broth if desired.
13. Milk Soup. Pour a pint of boiling milk
over three tablespoonfuls of fine cracker or
bread crumbs. Salt to taste.
14. Milk and Albumen. A pint of new milk,
unbeaten whites of two eggs, a small pinch of
salt. Put in a clean quart bottle, cork and
shake hard for five minutes.
15. Potato Soup. One generous tablespoon-
ful of mashed potato. Add gradually a pint of
new milk. Place on the stove and when hot
stir in -a heaping teaspoonful of cornstarch
dissolved in cold milk. Let boil up several
times. Season with salt and celery salt, or a
sprig of parsley.
16. Uncooked Beef Tea. Only a little of this
should be made at a time, as it sours quickly.
Take one ounce of beef at a time, and as soon
as one cupful is given prepare the next'. The
beef should be from the top part of the round ;
220 THE PHYSICAL CULTURE COOK BOOK.
this must be cut across the grain, and shred
down with a knife. For each ounce allow two
tablespoonfuls of cold water. Let the meat
soak fifteen minutes, and then the water will
be colored with the juice. Use no salt.
17. Beef Tea. To every pound of beef, cut
fine (not chopped), add one pint cold water,
and let stand two hours ; Ihen place over a
slow fire, or place on the extreme back part of
a range, where it may heat through very grad-
ually; then pull forward where it may come
quickly to a simmer, or just below the boiling
point. Stir thoroughly at intervals of about
ten minutes. In two hours from time it is
placed over the fire it may be considered done,
although no harm will be done if it remain
one-half hour longer, provided it does not boil.
Strain through a colander into an earthen
bowl. Strain the second time through a fine
tin strainer. If it has been properly cooked
and not allowed to boil or get hot too quickly,
there will remain but little sediment from the
last straining. If, on the other hand, these
rules have not been observed, the body and
substance of the meat will remain in the
strainer, leaving a thin watery mixture of little
value. Practice and watchful care only will
enable the cook to bring the beef tea up t'o the
THE PHYSICAL CULTURE COOK BOOK. 221
boiling point without letting it boil. This is
the test of the article. Do not salt while cook-
ing, as that causes it to separate.
18. Broth and Egg. Make a good broth and
pour over a well-beaten egg. Season with
salt and serve with a slice of delicately
browned toast.
19. Mutton Broth. Put about four pounds
of mutton (not lamb), neck piece preferred, in
cold water enough to cover. Simmer not
boil nearly all day, or until the meat is in
shreds. Strain through a colander; place
liquor in ice box over night. Next morning
remove the grease which has risen, being care-
ful not to let any particles remain on the jelly.
Keep jelly on ice, and when required for use,
take one tablespoonful to one-half cup of boil-
ing water. Salt to taste, before serving. This
is excellent for those suffering from dysenteric
troubles.
20. Chicken Tea. Cut in small pieces a
chicken from which the skin and fat have
been removed. Boil the pieces in one quart
of water, with a little salt' for twenty minutes.
The tea should be poured from the chicken
before the meat is quite cold.
222 THE PHYSICAL CULTURE COOK BOOK.
21. Stewed Prunes. Buy box prunes, as
they are of better quality than the open sort.
Soak for an hour in cold water, put in a porce-
lain-lined saucepan and add a little sugar. Let
them stew an hour or more slowly, or until
they are soft. These are very good in small-
pox, measles, scarlet fever, and the like, not
only as food, but as medicine also.
22. Graham Bread for Invalids. One pint
Graham flour, one pint flour, one teaspoonful
of sugar, one of salt, two of baking powder.
Sift all well together, rejecting coarse bran left
in sieve. Add one and one-half pints milk. Mix
quickly into smooth, soft dough. Bake in two
small greased tins twenty-five minutes. Pro-
tect with paper ten minutes.
23. Junket. Sweeten to taste one quart
fresh milk, stir in one tablespoonful liquid ren-
net, and pour into glass dish. Set near the
stove where it will get warm, and as soon as it
begins to thicken, set on ice. Serve with pre-
serves and cream.
TABLE OF CONTENTS
AND
INDEX
TABLE OF CONTENTS.
PAGE.
PREFACE
CHAPTER I.
Bills of Fare ..................................... 7
CHAPTER II.
Preparation of Whole Wheat .............. , ...... 12
CHAPTER III.
Special Instructions ............................. ... 19
CHAPTER IV.
A Word on Cooking .............................. 22
CHAPTER V.
Bread, Rolls, Biscuit, etc .......................... 27
CHAPTER VI.
Vegetables ...................................... 46
CHAPTER VII.
Soups .......................................... 70
226 TABLE OF CONTENTS.
CHAPTER VIII.
PAGE.
Fish ana Shell Fish ............................. So
CHAPTER IX.
Meat ........................... ................ 88
CHAPTER X.
Poultry and Game ............................... 101
CHAPTER XL
Meat a id Fish Sauces ............................ 108
CHAPTER XII.
Cheese, Eggs and breakfast Dishes ................ 1 14
CHAPTER XIII.
Salads and Sandwiches ................. ......... 127
CHAPTER XIV.
Fruits and Nuts ................................. 1
CHAPTER XV.
Desserts ........................................ 149
CHAPTER XVI.
Cakes ......................................... 187
CHAPTER XVII.
Canning and Preserving . . : ...................... <20<|
CHAPTER XVIIL
Beverages ,,..,.,. ....... ................ , ...... 213
CHAPTER XIX,
GENERAL INDEX,
ALPHABETICALLY ARRANGED.
BEVERAGES.
PAGE.
Apple Punch 214
Berry Syrups 214
Grape Juice 213
Lemonade 213
Lemon Syrup 213
Raspberry Shrub 214
BREAD, ROLLS AND BISCUIT.
Aerated or Peptic Bread 31
Barley Meal Scones 43
Barley Muffins 38
Breakfast .Muffins 37
Breakfast Rolls , 34
Brown Bread 33
Boston Brown Bread 32
Corn Muffins, No, i . , , ,,,,,,,,,,,,,.,,, 39
NO: i
228 INDEX.
PAGE.
Corn Pone 40
Cream Toast 45
Crumpets 41
English Muffins 38
German Puffs, No. i 40
German Puffs, No. 2 40
Gluten Bread 33
Graham Bread, No. i 30
Graham Bread, No. 2 30
Graham Bread, Peptic 32
Graham Gems, No. i 34
Graham Gems, No. 2 35
Graham Muffins 37
Graham Puffs 40
Graham Wafers 44
Graham Wheatlets 44
Grandma's Johnny-Cake 39
Hot Cross Buns 45
Maryland or Beaten Biscuit 42
Muffins 36
Oatmeal Wafers 44
Pop-Overs 41
Rice Griddle Cakes , 44
Rice Muffins, No. i 38
Rice Muffins, No. ? 38
Rye Bread 31
Rye Gems 35
Rye Muffins. No. i 3T
Rye Muffins, No. 2 37
PAGE.
Sally Lunn 35
Tea Rolls 33
Waffles, No. i 42
Waffles, No. 2 42
Whole- Wheat Bread, No. i 29
Whole-Wheat Bread, No. 2 30
Whole- Wheat Gems 34
Whole- Wheat Griddle Cakes 43
Whole-Wheat Muffins, No. i 35
Whole-Wheat Muffins, No. 2 36
Whole-Wheat Muffins, No. 3 36
Whole-Wheat Pop-Overs 41
BREAKFAST DISHES.
Bacon and Eggs 123
Creamed Dried Beef 122
Creamed Codfish 121
Creamed Fish 121
Fish Cakes, No. i 121
Fish Cakes, No. 2 121
Ham and Eggs 123
Ham Patties 122
Hash 122
CAKES.
Angel Cake 189
Chocolate Cake 194
Chocolate Cake 195
$30 INDEX.
Centennial Cake ................................ 192
Cocoanut Cake ................................. 195
Cookies .................................. . ...... 198
Cookies, Soft . . .............. .................... 198
Cookies, Fruit ................................... 198
Cream Cake .................................... 195
Delicate Cake ............. ....................... 188
Drop Cake ...................................... 199
Farmer's Fruit Cake ............................ 192
Gingerbread ..................................... 193
Gingersnaps, Grandmother's, No. i .......... . ..... 198
Gingersnaps, No. 2 ............................... 199
Gingersnaps, No. 3 ............................... 199
Gold Cake .................................... . . . 189
Hickory Nut Cake ............................... 188
Huckleberry Cake ............................... 190
Ice Cream Cake .......... . ...................... 197
Jelly Cake ...................................... 194
Jumbles ......................................... 200
Layer Cake ..................................... 193
Lemon Jelly Cake ............................... 193
Lemon Custard Jelly Cake ....................... 194
Macaroons ...................................... 200
Marble Cake .................................... 190
Minnehaha Cake ................................ 194
Molasses Cake ................................... 192
Molasses Cake, Aunt Rachel's .................... 193
Nut Layer Cake ................................. 197
Nut Wafers . . . ......... 201
INDEX. 231
PAGE.
Orange Cake 196
Orange Custard Filling 196
Pf effernuesse 201
Pineapple Cake 196
Plain Cake 188
Pound Cake 190
Raisin Cake 188
Spice Drop Cakes 200
Sponge Cake 190
Sponge Cake, Boiled 191
White Cake 188
White Cake 191
CANNING AND PRESERVING.
Apples, Canned 205
Berries, Canned 205
Cherries, Preserved 207
Citron, Preserved 208
Crab Apple Jelly 212
Currant Jelly 210
Fruit, Canned . . 204
Grape Jelly 211
Orange Marmalade 210
Pears, Canned 205
Peaches, Canned 205
Peach Marmalade 210
Peaches, Preserved, No. i 207
Peaches, Preserved, No. 2 - 207
IND&J.
PACE".
Peaches, Pickled 212
Pineapple Marmalade 210
Pineapple Preserve 208
Plums, Canned 205
Quinces, Preserved 208
Quinces, Pickled 212
Quince Marmalade 209
Quince Jelly 211
Raspberry Jam 210
Strawberries, Canned 206
Strawberry Jam 210
Strawberries, Preserved 207
Tomatoes, Canned 206
Tomatoes, Yellow, Preserved 207
CEREALS.
Figs and Hominy 125
Hominy 125
Indian Meal Mush 124
Rolled Oats 125
Rolled Oats, Baked 125
Steamed Anples with Oatmeal 126
Whole Wheat, How to Prepare 17
CHEESE.
Baked Cheese Omelet lip
Cheese Omelet 118
Cheese Muff . 120
INDEX.
PAGE.
Cheese Ramekin 120
Welsh Rarebit . . 120
CONVALESCENTS, DISHES FOR.
Apple Water 218
Barley \Vater 217
Beef Tea 220
Beef Tea, uncooked 219
Bran Tea 217
Broth and Egg 221
Chicken Tea 221
Cornmeal Gruel 218
Currant Juice 218
Egg Water 218
Flaxseed Tea 218
Graham Bread for Invalids 222
Junket 222
Milk and Albumin 219
Milk Soup 219
Mutton Broth 221
Oatmeal Broth 219
Oatmeal Gruel 219
Potato Soup 219
Prunes, Stewed 22fi
Rice Water 217
Rice, Boiled, for Weak Digestions 217
Toast and Water 217
INDEX,
EGGS.
PAGE.
Baked Eggs 118
Boiled Eggs 115
Egg Timbales I IQ
Lgg Timbales, with Cheese 119
Eggs, with Bread Sauce 119
Deviled Eggs 1 18
Moulded Eggs 1 16
Omelet, No. i 1 16
Omelet, No. 2 117
Omelet, Apple 1 18
Omelet, Ham 117
Poached Eggs 1 16
Scrambled Eggs 1 16
FISH AND SHELL FISH.
Baked Fish 82
Boiled Fish 80
Broiled Fish 81
Clam Chowder, No. i 85
Clam Chowder, No. 2 86
Clams, Deviled 87
Eels, Stewed 80
Fish a la Creme 82
Fried Fish 81
Oysters a la Providence 84
Oysters, Broiled 83
Oysters, Broiled 83
INDEX, * 3 j
PAGE,
Oysters, Creamed 85
Oysters, Fricasseed 84
Oyster Omelet 84
Oysters on Crackers 85
Oysters, Panned 83
Oysters, Philadelphia 82
Oysters, Roasted in Shell 83
Oysters, Scalloped 83
Oysters, Stewed 83
FRUIT.
Apples 140
Apples, Baked 140
Apples, Dried 141
Apple Sauce 140
Bananas, Baked, No. i 143
Bananas, Baked, No. 2 143
Berries 142
Cherry Salad 144
Crab Apples, Stewed 141
Dates, Stuffed 144
Dates, with Cream 144
Dried Peaches or Apricots, Stewed 142
Figs and Rhubarb 145
Fruit Salad 144
Oranges 142
Pears, Baked 141
Pears, Steamed 141
INDEX.
PAGE.
Pears, Stewed 141
Pineapple 142
Prunes, Stewed 222
Prunes, Stuffed 144
Quinces, Stuffed 141
Rhubarb, Stewed 143
ICES, ICE CREAMS AND FRCZEN PUDDINGS.
Chocolate Ice Cream 177
Frozen Custard 178
Frozen Peaches 178
Fruit Ice Cream 177
Grape Sherbet 175
Lemon Ice 175
Orange Ice 175
Pineapple Ice 175
Pineapple Ice Cream 177
Pineapple Sherbet 176
Sherbet 176
Tutti-Fruitti Pudding 178
Vanilla Ice Cream, No. 1 176
Vanilla Ice Cream, No. 2 176
ICINGS.
Boiled Icing, ^o. 1 202
Boiled Icing, No. 2 202
Chocolate Icing 202
Fondant 201
Frosting 203
INDEX. 237
MEATS.
PAGE.
Beef, Bewitched 91
Beef, Corned 91
Beef, Pot Roast of , 89
Beef, Roast Sy
Beef, Stew 91
Beef Stew 98
Beef Tongue 92
Beefsteak 90
Ham, Boiled 97
Delmonico Steak 90
Hamburg Steak 91
Lamb and Macaroni 98
Lamb, Blanquette of 93
Lamb Chops 92
Lamb Croquettes 99
Lamb, Roast 92
Lamb, a la Jardiniere, Stewed 92
Meat Balls 98
Mutton, Boiled 92
Mutton Cutlets 93
Mutton Stew 93
Pork, Baked Tenderloin of 97
Pork, Roast \ . . 97
Sweetbreads, Broiled 96
Sweetbreads, Creamed 96
Veal, Blanquette of 94
Veal, Cheese * 96
238 INDEX.
PAGE.
Veal Croquettes 99
Veal Cutlets, No. i 94
Veal Cutlets, No. 2 94
Veal Loaf 96
Veal, Minced 99
Veal, Potpie 95
Veal, Rechauffee 99
Veal, Roast 94
NUTS.
Boiled Chestnuts 146
Creamed Walnuts 146
Lyonnaise Chestnuts 146
Nut Loaf 145
Nuttose Timbales 147
Roasted Almonds 147
Vegetable Turkey , 146
PIES.
Apple Pie, No. i 182
Apple Pie, No, 2 182
Apple Tart 182
Berry Pie 184
Blackberry Pie 184
Cherry Pie, No. i 184
Cherry Pie, No. 2 , 1^-4
Cocoanut Pie , , . ". , , 185
Pff
INDEX.
239
PAGE.
Lemon Pie 183
Mince Meat 186
Mince Pie 186
Peach Meringue 183
Peach Pie 182
Pie Crust, Cream 180
Pie Crust No. 2 181
Pie Crust, Cream and Potato 181
Pie Crust, De Holbrook's 181
Pie Crust, No. 4 181
Pie Crust, No. 5 181
Pineapple Pie 183
Puff Paste 181
Pumpkin '. 185
Raspberry or Plum 184
Rhubarb Pie 183
Strawberry Meringue 184
POULTRY AND GAME.
Chicken, Baked, Omelet 105
Chicken, Blanquette of 105
Chicken, Broiled 104
Chicken, Fricasecd ......... 103
Chicken, Pan Broiled 105
Chicken Pie 104
Chicken Potpie ..,.,. r 3
Chicken, Roast ,, '.,.,,.. 103
240 INDEX.
PAGE,
Chicken, Terrapin 105
Duck, Roast 106
Goose, Roast 106
Grouse au Cresson 106
Partridge, Roast 106
Pigeon, Roast 106
Quail, Broiled 106
Quail, Roast 106
Rabbit, Roast 107
Turkey, Boiled 102
Turkey, Oyster Stuffing 102
Turkey, Ragout of 102
Turke-" Roast 101
Turkey, Scallop 103
Venison, Roast 107
PUDDINGS.
Apple Pudding 150
Apple Pudding (Boiled) 152
Apple Pudding, Dutch 150
Apple Dumplings, No. 1 152
Apple Dumplings, No. 2 152
Apple Snow 153
Apple, Snow .153
Apple Tapioca 151
Batter Pudding 156
Berry Puff 158
Berry Pudding, Steamed 155
i INDEX. 241
PAGE.
Blackberry Pudding 156
Bohemian Cream 169
Bread and Apple Pudding 151
Bread and Prune Pudding 163
Bread Pudding 162
Brown Betty 151
Brown Betty, Peach 153
Cherry Dumplings 157
Cherry Pudding, Baked 156
Cherry Pudding, Boiled 157
Children's Pudding 153
Chocolate Pudding 164
Chocolate Pudding 168
Cornstarch Pudding 167
Cornstarch Pudding, Chocolate 168
Custard, Baked 165
Fig Pudding 164
Floating Island 165
Fruit Puff Pudding 155
Fruit Pudding 158
Fruit Pudding, Stewed 159
Fruit Pudding, Plain 159
Huckleberry Pudding 158
Indian Pudding, Delicate 161
Indian Pudding. Rich 161
Indian Pudding, Simple , 161
Lemon Jelly 171
Orsnge Jelly , ..,,,, ifl
242 INDEX.
PAGE.
Orange Roly Poly 159
Orange Charlotte , . . 170
Peach and Tapioca Pudding 153
Peach Cottage Pudding 155
Peach Pudding, Baked . . 154
Peach Pudding, Delicious 154
Poor Man's Pudding 160
Plum Pudding, Graham 160
Plum Pudding, Grandma's 160
Prune Dessert 164
Prune Pudding 163
Prune Puff 164
Raisin Puff 158
Raspberry Pudding 155
Rice Pudding 162
Rice Pudding, Steamed 162
Rice Pudding, with Raisins 162
Rutter Grutza 167
Snow Pudding 171
Spanish Cream 169
Strawberry Cream 170
Strawberry Short Cake 158
Strawberry or Raspberry Sponge 170
Tapioca Pudding, No. i 166
Tapioca Pudding, No. 2 166
Tapioca Pudding, No. 3 166
Tapioca Raspberry Puddiner 167
Tutti-Frutti Jelly 172
INDEX. 243
PUDDING SAUCES.
PAGE.
Creamy Sauce 172
Chocolate Sauce, No. i 174
Chocolate Sauce, No. 2 174
Hard Sauce 172
Fruit Sauce 173
Lemon Sauce 173
Pudding Sauce 173
Substitute for Cream 173
SALADS.
Apple Salad 131
Asparagus Salad 130
Beet Salad 130
Cabbage Salad 129
Cauliflower Salad 128
Chestnut Salad 132
Chicken Salad 132
French Fruit Salad 132
Lobster Salad 133
Nut and Orange Salad 132
Nut and Chicken Salad 132
Oyster Salad 133
Potato Salad, No. I 128
Potato Salad, No. 2 128
Tomato Salad, No. i I2Q
Tomato Salad, No. 2 130
Vegetable Salad , 131
244 INDEX.
PAGE.
Watercress 130
Winter Salad 130
SALAD DRESSINGS.
Boiled Salad Dressing, No. 1 134
Boiled Salad Dressing, No. 2 135
Dressing without Oil, No. 1 134
Dressing without Oil, No. 2 134
French Dressing 133
Mayonnaise ,. 133
SANDWICHES.
Baked Bean Sandwich 136
Brown Bread Sandwiches 136
Celery Sandwich 137
Cream Cheese Sandwiches 137
Egg Sandwiches 137
Jam Sandwiches 138
Lettuce Sandwich 135
Nut and Date Sandwiches 136
Nut Butter Sandwiches 136
Olive Sandwiches 136
Peanut Sandwiches 136
Rolled Fig Sandwiches 137
Roast Beef Sandwich 137
Sandwich . . , ,. < < J35
INDEX. 245
SAUCES.
PAGE.
Apple Sauce in
Bread Sauce no
Caper Sauce 109
Cranberry Sauce in
Cream Sauce, No. I 112
Cream Sauce, No. 2 112
Chestnut Sauce no
Drain Butter, No. 1 112
Drain Butter, No. 2 112
Egg Sauce 112
Hollandaise Sauce 113
Maitre a Hotel Sauce 113
Mushroom Sauce in
Onion Sauce 1 10
Oyster Sauce 1 10
Sauce Bordelaise 109
Sauce Tartare 113
Sauce Soubice 109
Tomato Cream Sauce 108
Tomato Sauce 108
SOUPS.
Asparagus Soup 73
Bean Soup 75
Bouillon 76
Cauliflower Soup 75
Celery Soup, No. i 74
246 INDEX.
PAGE.
Celery Soup, No. 2 74
Chicken or Turkev Soup 77
Chicken Soup, German 77
Clam Soup 78
Lentil Soup 76
Milk-Soup, German 78
Mock Turtle Soup 77
Oxtail Soup 76
Oyster Soup 78
Pea Soup, Green 72
Pea Soup, Split 75
Potato Soup 72
Salsify Soup 73
Soup Maigre 72
Soup Stock, No. i 71
Soup Stock, No. 2 71
Tomato Bisque 73
Tomato Soup 74
Veal Soup 77
Vegetable Stock 71
VEGETABLES.
Artichokes 67
Asparagus 65
Beans, Baked 63
Beans, Fricasseed 63
Beans, Boston Baked 62
Beans, Lima 63
INDEX. 247
PAGE.
Beans, Mashed 63
Beans, String 64
Beets 56
Beets with Vinegar 56
Brussels Sprouts 58
Cabbage, Boiled 57
Cabbage, Creamed 57
Carrots and Peas 53
Carrots, Mashed 54
Carrots, Stewed 53
Cauliflower 57
Cauliflower au Gratin 58
Celery, Stewed 59
Cold Slaw 57
Corn, Baked 61
Corn, Boiled 6 1
Corn, Roast 62
Corn, Stewed 62
Cucumbers, Stewed 66
Egg Plant 66
Lentil Cutlets 64
Macaroni with Cheese 69
Macaroni and Tomato Sauce 69
Macaroni, a la Creme 69
Mushrooms, Stewed 67
Onions, Baked 56
Onions, Boiled 56
Onions. Fried 56
248 INDEX.
PAGE.
Parsnip Bail- 55
Parsnips, Boiled 54
Parsnips, Buttered 55
Parsnips, Mashed 55
Parsnips, Scalloped 55
Peas, au Gratin 64
Peas, Canned 65
Peas, Green 64
Potatoes, Baked 50
Potatoes, Boiled 49
Potatoes, Creamed 50
Potato Croquettes 51
Potatoes, Delmonico 52
Potatoes, Hashed Browned 52
Potatoes, Mashed 50
Potatoes, Mother's Milk 50
Potato Puff 52
Potatoes, Roasted with Beef 51
Potatoes, Sacked 51
Potatoes, Saratoga 52
Potatoes, Scalloped 51
Potatoes, Sweet, Boiled 53
Potatoes, Sweet, Browned 53
Ragout of Vegetables 67
Rice, Boiled, No. i 68
Rice, Boiled, No. 2 68
Rice, Boiled, No. 3 68
Rice Croquettes 69
Salsify, Fried : 59
IiNDEX.
249
PAGE.
Salsify, Stewed 58
Spinach 59
Squash, Baked 66
Squash, Summer 65
Squash, Winter 66
Succotash 62
Time for Cooking Vegetables 48
Tomatoes, Baked 60
Tomatoes, Broiled 60
Tomatoes, Panned 60
Tomatoes, Scalloped 61
Tomatoes, Stewed 61
Tomatoes, Stuffed 59
Turnips, Creamed 54
Turnips, Boiled 54
Turnips, Mashed 54
Vegetable Marrow 66
