i
Recipes and Menus for Fifty
as used in
The School of Domestic Science
of
The Boston Young Women's
Christian Association
Prepared by
FRANCES LOWE SMITH
WHITCOMB & BARROWS
BOSTON 1920
Main
\GRIC. DEPT.
3)^^ O^^f . S , F,
Copyright 1913
By WHITCOMB & BARROWS
Reprinted September, 1915
August, 1917
March, 1919
January, 1920
PREFACE
THE object in publishing this collection of recipes and
menus is twofold to put them in a convenient and
accessible form for our own graduates, who find them
invaluable in their various fields of work, and for others
who need tried and definite recipes for use in small
Institutions.
This is not a complete cook book, although it furnishes
material for a sufficiently varied menu. The recipes are
those used by students in the preparation of meals in the
school-home kitchen, as distinct from the laboratory;
and have been collected and adapted, during a period of
eleven years, from various sources from personal experi-
ments, from the school laboratory recipes, from student-
matrons, and from numerous cook books.
The recipes are given just as used in the kitchen of the
School of Domestic Science, but a word of explanation
is necessary. Our students are women, living an indoor,
semi-sedentary life, and are comparatively light eaters.
The conditions also are such that it is possible to plan more
closely as to quantities than is usually practicable else-
where. For these reasons, the quantities given will some-
times be insufficient for families of the same size; and
again will be just right for smaller numbers as, for
instance, summer camps, boys' schools, or college halls.
It is a pleasure to me to express my thanks for the hearty
cooperation of principal and students in this undertaking,
and for the invaluable help, inspiration, and encourage-
iii
i
417273
IV PREFACE
ment of those whose teachings and writings have made
the work possible to Miss Harriet Folger, my instructor
in the School of Domestic Science; to Miss Mary Mac-
Dermaid, the present instructor in cookery; and to Miss
Anna Barrows and Miss Fannie Merritt Farmer, authors
and lecture-demonstrators. r. L. s.
FOREWORD
As I begin to write this brief foreword, several memory
pictures come before me.
I see the bending shoulders and anxious forehead of a
student, who, having a few spare minutes, grudgingly
spends them in the drudgery of copying recipes. But the
recipes may be her future stock in trade, so there is no
alternative.
I am showing a visitor through the school. She is the
able manager of a large restaurant and practiced efficiency
engineering long before the term became common. We
pass through the home kitchen and instantly her keen eye
and quick hand are upon the open recipe box being used
by some student. "Oh, splendid!" she exclaims; "how I
wish these specific and complete directions could be in the
hands of the many who need them !"
I am sitting in my office. A recent graduate has come
back to the school and is telling me of her first experi-
ences. Engaged to teach in the high school of a small city,
what was her surprise to be told upon arrival that she
was also to superintend and to be responsible for the mid-
day meal in the outdoor school of fifty anaemic children.
"But I was equal to the situation, Miss Forehand," she
said; "I had copied the home recipes."
So the book is published, that tired students may
escape copying, that those who can use the recipes and
menus may find them accessible, and that the tool wielded
so many years by Miss Smith for the school's success may
be put in permanent form.
A. JOSEPHINE FOREHAND, Principal.
CONTENTS
WEIGHTS AND MEASURES ix
FRUITS i
BREAD n
QUICK DOUGHS 22
CEREALS 38
BEVERAGES . . . ... . . 49
EGGS 53
SOUPS 59
FISH .71
MEATS 81
SAUCES FOR MEATS AND FISH . . . .127
VEGETABLES 133
CHEESE DISHES .156
SALADS AND SALAD DRESSINGS .... 158
PASTRY 168
HOT DESSERTS 172
PUDDING SAUCES 184
COLD DESSERTS ....... 189
FROZEN DESSERTS 19?
CAKE AND COOKIES 202
CAKE FILLINGS AND FROSTINGS .... 212
MENUS 215
BIBLIOGRAPHY 237
INDEX 239
vti
WEIGHTS AND MEASURES
CORRECT measurements are absolutely essential to suc-
cessful cookery, and these are possible to inexperienced
cooks only by following certain definite rules.
All measures in this book are level. Half-pint measur-
ing cups, pint and quart measures, and teaspoons and
tablespoons of regulation size are used.
Flour is sifted before measuring, then sifted again with
other dry ingredients except sugar. To measure dry in-
gredients, fill measure rounding full with a spoon or scoop,
without shaking, and level with a knife. To measure butter
and similar ingredients, pack spoon, cup, or other measure
solidly, and level with a knife.
Weights are more accurate, and in some cases more
convenient, than measures, and there should be in every
kitchen a dial scale of several pounds capacity, and in
institutional kitchens a platform scale for meats and bulky
provisions.
TABLE OF WEIGHTS AND MEASURES
3 teaspoons = i tablespoon
16 tablespoons = i cup
4 cups = i quart
4 quarts i gallon
8 quarts = i peck
4 pecks = i bushel
16 ounces = I pound
ix
WEIGHTS AND MEASURES
2 tablespoons butter
2 cups butter or lard
2 tablespoons sugar
2 cups granulated sugar
2j cups powdered sugar
2 cups brown sugar
4 tablespoons flour
4 cups flour
5J cups coffee
2 quarts tea
8 egg whites
1 6 egg yolks
10 medium eggs without shell
2 cups chopped meat
4 cups cocoa
3 cups currants or raisins
60 pounds potatoes
52 pounds onions
24 pounds string beans
56 pounds tomatoes
55 pounds turnips
54 pounds sweet potatoes
45 pounds parsnips
50 pounds carrots
60 pounds beets
60 pounds beans
48 pounds apples
196 pounds
ounce
pound
ounce
pound
pound
= i pound
= i ounce
= i pound
= i pound
= i pound
= i cup
= i cup
pound
pound
pound
pound
bushel
bushel
bushel
bushel
bushel
bushel
bushel
bushel
bushel
bushel
bushel
barrel
= i
FRUITS
Baked Apples
50 medium sized apples i teaspoons cinnamon or
1 quarts sugar \ cup butter if desired
Wash and core apples, and, if skins are tough, pare
upper half. Place in agate dripping pans, skin down, and
fill cores with sugar. Cinnamon should be mixed with
sugar. If butter is used, put bits on top of sugar. Put
hot water in bottom of pans to depth of about one inch.
Bake in moderately hot oven until quite soft. It is better
that they should lose their shape than be underdone. The
length of time depends wholly upon kind of apple, but
allow an hour or more. Serve hot or cold, with or with-
out cream. If apples are very tart, or if they are to be
used for dessert, more sugar will be required.
Apple Sauce I
1 6 pounds (ij pecks) tart, 2 quarts water
juicy apples I teaspoon salt
2 quarts sugar Spice or lemon if desired
Wash, pare, and core apples ; add water and cook until
soft. Put through puree strainer, add salt and sugar, and
serve hot or cold.
Apple Sauce II
12 pounds tart, red, 2 quarts water
juicy apples i teaspoon salt
ij quarts sugar ij teaspoons cinnamon
FOR
Wash, quarter, and core apples; add water and cook
until soft. Put through puree strainer, add salt, sugar,
and cinnamon. Serve with pork.
Apple Compote
1 8 pounds tart apples i teaspoon cloves
3 quarts sugar I teaspoon salt
1 J quarts water I large lemon
Wash, pare, and core apples ; cut in halves or quarters.
Cut lemon in slices and each slice in quarters. Bring sugar
and water to boiling point, add lemon, salt, and cloves,
then turn in prepared apples. Bring to boiling point and
cook in fireless cooker six or eight hours. They should
be red and unbroken. Lift out carefully the pieces of
apple and pour over them the juice, which should jelly
slightly. If necessary, juice can be cooked down more
before pouring over apples. Serve very cold for dessert,
with or without cream.
Cider Apple Sauce
1 6 pounds tart apples I quart boiled cider
2 quarts sugar i quart water
Pare, quarter, and core apples; add cider, water, and
sugar. Cover and cook slowly four or five hours. As
amount of sugar varies with kind of apple used, it is well
not to put in all the sugar at first. The sauce should be
thick, mahogany red, and a little tart. Serve with meat.
Cinnamon is sometimes added.
Green Apple Sauce
1 6 pounds green apples 2 quarts water
2 quarts sugar 6 tablespoons butter
i teaspoon salt Almond extract
FRUITS 3
Wash, pare, quarter, and core green apples. Add water
and cook until soft, stirring often to prevent burning.
Add more water if needed, as amount required varies with
kind and age of apple. Rub through puree strainer, add
salt, butter, and sugar, using more sugar if desired. Flavor
sparingly with almond extract.
Spiced Apples
12 pounds tart apples 2j teaspoons cinnamon
I quart water i teaspoon ground cloves
5 cups sugar i teaspoon salt
3 tablespoons butter
Wash, halve, core, and quarter or cut crosswise in one-
fourth inch slices Baldwin or other tart red apples. Put
apples, and sugar mixed with seasonings, in fireless cooker
kettle in layers, dot with butter, pour over hot water, bring
to boiling point on range, and cook four or five hours in
cooker. Or put into stone jars or baking dishes, and cook
slowly three or four hours in oven. The apples should be
mahogany red in color. Serve with roast pork or mutton.
Glazed Apples
2 quarts sugar i peck Baldwin or other
2 quarts water tart red apples
Make syrup of sugar and water. Wash and core apples
and cut crosswise in one-half inch slices. Cook in syrup
until tender and transparent, but not broken. Do not put
in so many at a time as to break or crush them. Drain
and keep hot until ready to serve. More water and sugar
may be added to syrup at anytime if necessary. The syrup
that is left may be used in making apple sauce. Serve with
sausage, bacon, or pork.
4 RECIPES AND MENUS FOR FIFTY
Fried Apples
1 6 pounds tart apples i cups bacon, sausage, or
2 cups sugar pork fat, or butter
I tablespoon salt i teaspoon paprika
Wash, quarter, core, and slice apples. Melt butter or fat
in frying pans, put in apples, sprinkle with salt, sugar, and
papiika. Cover closely, and cook until apples are soft
and slightly browned, stirring occasionally. Serve with
bacon, sausage, or pork chops.
Dried Apple and Peach Sauce
Take equal quantities of dried apples and peaches.
Wash thoroughly, add water to barely cover, let soak over
night, bring to boiling point, and cook two hours, or until
soft, in fireless cooker or on back of range. Rub through
strainer, add sugar and cinnamon to taste. Serve cold.
Stewed Apricots
4 pounds dried apricots 3^ cups sugar
Wash apricots thoroughly. Cover with cold water, soak
over night, and cook slowly in same water, in double
boiler, until soft but not broken. When nearly done,
sprinkle sugar over top, but do not stir.
Baked Bananas
3 cups sugar 9 tablespoons cornstarch
ij teaspoons salt i quarts boiling water
} cup lemon juice 36 bananas
Mix dry ingredients, add water, and boil one minute,
stirring constantly, then add lemon juice. Butter baking
FRUITS 5
dishes. Remove skins from bananas, cut in halves length-
wise, then each half crosswise. Put in baking dishes a
layer of bananas, then a layer of sauce, until all are used.
Cover with buttered crumbs, using three cups soft, stale
crumbs, and three-fourths cup butter. Bake until crumbs
are brown.
Sliced Bananas
4 dozen large, firm, 2 cups powdered sugar
ripe bananas J cup lemon juice
Peel and slice bananas, arrange in serving dishes in
layers, alternating with sugar and lemon juice.
Cranberry Sauce
6 quarts cranberries 3 quarts sugar
ij quarts cold water
Pick over berries, wash in cold water, put into sauce-
pan, add sugar and water. Cover, heat slowly without
stirring. Boil slowly fifteen minutes, or until skins are
tender and juice jellies. Skim if necessary. Serve cold.
Cranberry Jelly
4 quarts cranberries 2 quarts sugar
i quart water
Pick over and wash berries, add boiling water, and boil
twenty minutes. Rub through puree strainer, add sugar,
boil five minutes. Turn into jelly glasses.
Dates
Wash and stone eight pounds dates, steam until tender,
chill, and serve with thin cream for dessert.
6 RECIPES AND MENUS FOR FIFTY
Stewed Figs
6 pounds pulled figs 2 lemons
1 quart sugar Water to cover figs
Wash figs thoroughly, cover with fresh water, and let
soak several hours. Sprinkle sugar over top and cook in
double boiler until figs are tender, adding lemon juice
when nearly done. Do not stir them at all, as that crushes
them, and they should be unbroken. Strain off the liquid
and boil until thick as syrup. Serve cold with whipped
cream for dessert.
Stewed Figs and Rhubarb
6 pounds rhubarb ij quarts sugar
2 pounds figs Water to cover figs
Wash figs thoroughly, add hot water to barely cover,
and soak until plump. Wash rhubarb and cut in inch
pieces without peeling. Put rhubarb, figs, and sugar into
double boiler or fireless cooker kettle in layers, pouring
over them the water in which figs were soaked. Bring to
boiling point and cook until fruit is tender. Serve cold
for breakfast or luncheon.
Stewed Gooseberries
6 quarts gooseberries 2 quarts sugar
2 quarts water
Remove tops and stems and wash berries. Dissolve
sugar in water, bring to boiling point, add berries, and
simmer gently until tender. More water may be added
if desired.
FRUITS 7
Baked Pears
ij pecks pears 2 quarts sugar
if quarts water f teaspoon cloves
Wash, halve, and core pears. Add sugar, water, and
cloves, cover closely, and bake slowly several hours, or
until tender.
Stewed Prunes
5 pounds prunes 5 cups sugar
Wash prunes thoroughly, cover with cold water, and
soak over night or longer. Cook in same water in double
boiler until prunes are soft, adding more water if neces-
sary. Sprinkle sugar over top, but do not stir. Serve
cold. Less sugar may be used if for breakfast.
Stewed Rhubarb
10 pounds rhubarb 3 cups water
2j quarts sugar
Wash rhubarb, cut off imperfect or tough skin, and cut
in one-inch pieces. Put in kettle with sugar and water,
bring to boiling point, and cook slowly on range or in
fireless cooker until tender. One hour or more will be
required in cooker.
Baked Rhubarb
10 pounds rhubarb 3 quarts sugar
Wash rhubarb and cut in inch pieces, removing tough
or imperfect skin. Put in kettle with sugar, let stand an
hour or so, then cook slowly in oven two or three hours.
8 RECIPES AND MENUS FOR FIFTY
Stewed Raisins
Wash six pounds raisins, cover with cold water, soak
several hours, or over night, and stew gently until plump
and tender. No sugar is needed.
Orange Marmalade
I dozen oranges 6 lemons
8 quarts water Sugar
Wash fruit and cut crosswise in very thin slices, remov-
ing seeds. Add water and let stand twenty-four hours.
1 Boil fifteen minutes and let stand another twenty-four
hours. To every quart of mixture add one quart gran-
ulated sugar, boil thirty minutes, or until juice jellies
slightly. Put in sterilized jars and seal, or cover with
paraffine.
Apple Marmalade
6 pounds finely-chopped i| ozs. preserved ginger
apple 6 pounds sugar
6 lemons rind and juice 3 cups water
Pare and core tart, juicy apples before weighing. Boil
sugar and water together three minutes, add grated rind
and juice of lemons, chopped ginger and apple, and cook
slowly two hours, or until fruit is clear. This may be
cooked in fireless cooker.
Spiced Grapes
8 pounds Concord grapes 4 teaspoons each cloves,
8 pounds sugar cinnamon, nutmeg,
ij quarts vinegar and allspice
Wash and stem grapes before weighing. Cook grapes
and vinegar together until skins are tender, strain, add
sugar and spices, and cook until thick.
FRUITS 9
Tomato Relish
1 peck ripe tomatoes 2 teaspoons ground mace
2 cups chopped celery 2 teaspoons cloves
2 cups chopped onions 2 teaspoons cinnamon
4 chopped red peppers 2 teaspoons black pepper
3 cups sugar J pound celery seed
i cup salt 3 pints vinegar
Chop tomatoes finely, drain, and throw away juice.
Mix ingredients well, and seal in sterilized jars. Keep in
cold place, and relish will keep for months without cooking.
Grape Catsup
6 quarts Concord grapes 4 tablespoons allspice
4 pounds brown sugar 4 tablespoons cinnamon
i quart vinegar 4 tablespoons salt
4 tablespoons cloves -J tablespoon cayenne
Wash grapes and pick from stems before measuring.
Cook until soft, rub through puree strainer, add other
ingredients, and boil until of consistency of tomato catsup.
Seal while hot.
Apple Catsup
10 pounds prepared apples 4 teaspoons mustard
3 quarts water 3 tablespoons cinnamon
ij quarts sugar 4 tablespoons salt
3 teaspoons paprika 2 small grated onions
4 teaspoons cloves 2 quarts cider vinegar
Wash, quarter, and core sour apples. Add water, cook
until soft and nearly dry, then rub through puree strainer.
Add other ingredients and cook very slowly for three or
four hours, or until mahogany red in color. Seal while
hot.
IO RECIPES AND MENUS FOR FIFTY
Spiced Crab Apple Jelly
I peck crab apples 3 quarts vinegar
3 tablespoons cloves i quart water
4 tablespoons stick Sugar
cinnamon
If vinegar is very strong, use two quarts vinegar and
two quarts water. Tie spices separately in strong bags.
Cook apples, vinegar, water, and spices together until soft,
strain. Add an equal amount of sugar, boil until it jellies.
BREAD
BREAD is a term applied to a great variety of batter and
dough mixtures, but wheat, in one form or another, is used
in them all. There are many varieties of wheat, of which
the housekeeper should be familiar with the two, winter
wheat and spring wheat. The former is sown in the fall,
remains in the ground all winter, and is harvested the fol-
lowing summer, producing a grain which is poor in gluten
and rich in starch. The latter, or spring wheat, is sown
in the spring and harvested at about the same time as the
former, but the grain is just the reverse of that of winter
wheat, being rich in gluten and poor in starch. Bread flour
is wholly or largely from spring wheats; pastry flour is
from winter wheat and is sometimes called St. Louis flour.
Bread flour is creamy in color and slightly granular in
texture, so that it does not pack when squeezed in the
hand, but falls apart readily when the pressure is removed.
Pastry flour is whiter in color, smoother to the touch, and
is easily pressed into shape in the hand by pressure. As
the amount of gluten in flour determines its price, bread
flour is more expensive than pastry, but it is cheaper in
the end, because a given weight of flour produces a greater
quantity of bread.
Bread flour is always used with yeast ; pastry flour for
all other batters and doughs, unless otherwise specified in
recipe. If, for any reason, it is necessary to use bread flour
instead of pastry, use two tablespoons less flour to each
cup, or two ounces less to each pound. In other words,
seven-eighths of a measure of bread flour is equivalent to
a whole measure of pastry.
ii
12 RECIPES AND MENUS FOR FIFTY
GENERAL DIRECTIONS
Sift all flour before measuring. For shortening use
vegetole, cottolene, cotosuet, or crisco, instead of butter
or lard, because they are cheaper. Both sugar and short-
ening may be omitted and still have a sweet, wholesome
bread, but sugar hastens fermentation and shortening
makes a more tender bread, which is desirable if it is to
be used for toast. At night, after the bread is kneaded,
brush with melted fat, to prevent crust from forming. In
the morning cut down the dough thoroughly with a knife,
or by turning the bread machine, then shape into loaves
without using any flour. If the dough is sticky, dip the
fingers in melted fat. It sometimes happens that rye or
other dark breads are too sticky to mold without flour.
In that case it is better to put the dough into pans with-
out molding or shaping at all. Brush with melted butter
when first put into the pans, to prevent formation of crust
while dough rises, and to give tenderness and flavor to
crust.
All yeast breads should double in bulk before baking.
The oven should be 360 F. when bread is put in the oven
and cooled to 300 after about twenty minutes. The oven
may be tested without a thermometer as follows: Put a
little flour on bottom of oven, close door, and if flour
browns slowly while counting forty, the oven is just right
for bread. Bake sixty minutes for pound loaves. The
loaves should be of a uniform golden brown all over when
done. Remove at once from pans and place on a wire
cooler or on a bread board, with one end of each loaf
raised so as to allow air to circulate around it. Keep in
tightly-closed tin receptacles,
BREAD 13
To MAKE BREAD WITH MIXER
Put into the bread mixer the sugar, salt, shortening,
etc., then add hot liquid. When cool add dissolved yeast
and the flour, which should be measured very accurately,
or weighed, using exactly six quarts or six pounds to two
quarts of liquid. Turn mixer for five minutes or longer.
In the morning, or when light, turn for five minutes.
Shape into loaves, brush with melted butter, let rise again,
bake sixty minutes or till done.
Liquid Yeast
4 medium-sized potatoes J cake dry yeast dissolved
2 tablespoons salt in
4 tablespoons sugar J cup lukewarm water
2 quarts water
Boil potatoes and mash fine ; add salt, sugar, and water
in which potatoes were cooked, adding more water, if
necessary, to make two quarts. When cool, add dissolved
yeast. Keep in warm place till light, then in a cold place,
if it is not to be used at once. Use this yeast in place of
other liquid, in making bread. Bread made in this way
rises quickly and is very tender and moist, although it
becomes moldy more quickly in hot weather than that
made with dry yeast.
White Bread
I quart milk 4 tablespoons sugar
I quart water 2 tablespoons salt
i yeast cake dissolved in CU P shortening
J cup lukewarm water 5^ to 6 quarts flour
Scald milk, add sugar, salt, shortening, and hot water,
cool till lukewarm. Add dissolved yeast and flour gradu-
14 RECIPES AND MENUS FOR FIFTY
ally, beating hard at first. When stiff enough, take out on
well-floured board and knead till smooth and springy. Put
back into well-greased mixing pan, brush with melted
shortening, let rise over night. In the morning shape into
loaves, but do not put any flour on board. Brush with
melted butter, let rise till double in bulk, bake sixty minutes
in moderately hot oven. This quantity makes six large
loaves.
Potato Bread
2 quarts boiling water I quart mashed potato
2 tablespoons salt I yeast cake dissolved in
4 tablespoons sugar J cup lukewarm water
4 tablespoons shortening 5^ to 6 quarts flour
Mash hot boiled potato, or use cold mashed potato, put-
ting it through the potato ricer if lumpy. Add boiling
water, salt, sugar, and shortening. When lukewarm, add
yeast and flour, beating well until stiff enough to knead.
Let rise over night, put into well-greased tins, brush with
melted butter, let rise till double in bulk, bake sixty minutes
in moderately hot oven.
Graham Bread
I quart hot milk I yeast cake dissolved in
f quart hot water J cup lukewarm water
i cup molasses 3 quarts flour
I 1 tablespoons salt Graham flour to knead
Sift Graham flour, but mix bran with it again before
measuring. Put molasses and salt into mixing pan, add
liquid. When cool add dissolved yeast and flour to knead.
Let rise over night, shape into loaves, brush generously
with melted butter. When risen to double its bulk, bake
about sixty minutes in moderate oven.
BREAD 15
Entire Wheat Bread
I quart scalded milk f cup sugar
1 quart hot water i yeast cake dissolved in
2 tablespoons salt J cup lukewarm water
J cup shortening i quart white flour
5 quarts entire wheat flour
Put sugar, salt, and shortening into mixing pan, add
hot liquid and cool. Add yeast, white flour, and entire
wheat flour. When smooth and elastic to touch, put into
greased mixing pan, let rise over night. In morning shape
into loaves, brush with melted butter, let rise to double its
bulk, bake from fifty to sixty minutes in moderately hot
oven. If dough is too soft to handle in morning, cut down
well with knife and turn into bread tins without taking
on to the bread board.
Rye Bread
I quart hot milk 4 tablespoons shortening
1 quart hot water i yeast cake
2 tablespoons salt 3 quarts white flour
i-J cups brown sugar 3 quarts rye flour
Dissolve yeast cake in one-fourth cup lukewarm water.
Prepare and bake as for Entire Wheat Bread.
Date Bread
2 quarts warm wheat i yeast cake dissolved in
mush J cup lukewarm water
2 cups brown sugar 5 cups English walnut
4 teaspoons salt meats
J cup melted shortening 5 cups stoned dates
1 6 RECIPES AND MENUS FOR FIFTY
Cut nuts and dates in pieces. Mix the first four ingredi-
ents, add dissolved yeast and flour to knead. In the morn-
ing, or after the first rising, knead the nuts and dates into
the dough ; shape into loaves, let rise, bake from fifty to
sixty minutes.
Oatmeal Bread
2 quarts boiling water 6 quarts flour
I quart rolled oats i yeast cake
I cup molasses 2 tablespoons salt
Dissolve yeast in one- fourth cup cool water. Pour boil-
ing water on rolled oats and let stand half an hour or
longer. When lukewarm add molasses, salt, dissolved
yeast, and flour. When smooth and elastic to touch, put
to rise over night. In morning shape into loaves, or if very
sticky, cut down well with knife and put into tins without
taking on to the board. Brush with melted butter, let rise
to double in bulk, bake sixty minutes or till done.
Plain Rolls
i pints scalded milk 3 tablespoons sugar
i-J pints hot water 3 tablespoons shortening
i-J yeast cakes dissolved in i tablespoon salt
J cup cool water 4 to 4^ quarts flour
Put salt, sugar, and shortening into mixing pan, add hot
liquids. When cool, add yeast and flour to knead as soft
as can be handled. Let rise over night, in morning, if
wanted for breakfast, shape at once, but if for luncheon,
cut down dough and let rise again before shaping. Shape
into small biscuits or finger rolls, place closely in greased
pans, brush with melted butter, let rise till very light, bake
from twelve to twenty minutes in hot oven. This quantity
makes about one hundred medium-sized rolls.
BREAD 17
Parker House Rolls
ij quarts scalded milk i tablespoon salt
f cup shortening ij yeast cakes
cup sugar 4 to 4^ quarts flour
Add sugar, salt, and shortening to milk. When luke-
warm, add yeast which has been dissolved in one-fourth
cup lukewarm water, and flour to knead as soft as can be
handled. Let rise over night. In morning cut down and
let rise again before shaping. If dough is- light before it
is time to shape rolls, it can be put in the refrigerator till
wanted. Roll out one-third inch thick on an unfloured
board, shape with biscuit cutter first dipped in flour. Dip
handle of case knife in flour, and with it make crease
through middle of each piece. Brush over one-half the
piece with melted butter, fold edges together, pressing
them tightly. Place in greased pan one inch apart, let rise
till double in bulk, bake twelve to fifteen minutes in hot
oven. Brush with melted butter before putting in to bake
or when partly done.
This same mixture may be shaped into biscuits, finger
rolls, or clover leaf rolls. This quantity makes about one
hundred rolls.
Rusks
i quarts scalded milk 3 teaspoons salt
i cups shortening I yeast cake dissolved in
i cups sugar J cup lukewarm water
6 eggs Flour to knead
Add shortening, salt, and sugar to hot milk. When
lukewarm, add beaten egg, yeast, and flour to make soft
batter. Beat hard, add enough flour to knead, and let rise
over night. In morning make into small biscuits, place
1 8 RECIPES AND MENUS FOR FIFTY
in pan so that they will touch each other, and let rise again.
Before baking, make three parallel creases in top of each
biscuit, brush with milk, sprinkle with sugar, bake in hot
oven from twelve to twenty minutes, according to size.
Raised Muffins
quart scalded milk 6 tablespoons shortening
| quart water I tablespoon salt
3 e gg s ! yeast cake
f cup sugar 3 quarts flour
Cool milk and water, dissolve yeast in it, add beaten
yolks, salt, sugar, and flour ; let rise over night. In morn-
ing add melted shortening and stiffly-beaten whites. Fill
muffin pans two-thirds full, let rise in warm place until
full, and bake from thirty to forty-five minutes in hot oven.
The muffins should be brown and crisp all over. This
quantity makes about six dozen.
English Muffins
Use recipe for Raised Muffins. When mixture is light
add melted shortening and whites beaten stiff. Put well-
greased muffin rings on hot griddle, fill half full, cook
slowly until well risen and slightly browned underneath,
turn with pancake turner, and cook on other side. When
cold, pull them apart and toast to a golden brown. Butter
generously on the toasted side, reheat, and serve with
Orange or Grapefruit Marmalade.
Squash Rolls
ij quarts scalded milk i^ quarts sifted squash
J cup shortening ij yeast cakes dissolved in
J cup sugar cup cold water
3 teaspoons salt 4 to 4j quarts flour
BREAD IQ
Add salt, sugar, and shortening to hot milk ; when cool,
add squash, yeast, and flour to make as soft a dough as
can be handled. Knead till smooth, let rise over night,
shape like ordinary rolls, let rise till double in bulk, and
bake in hot oven.
Potato Rolls
4 to 4^ quarts flour f cup sugar
ij quarts scalded milk i quarts mashed potato
ij cups shortening ij yeast cakes dissolved in
3 teaspoons salt J cup lukewarm water
Add shortening, salt, potato, and sugar to hot milk.
When cool, add yeast and flour to make batter. Beat well,
then add flour to knead. In morning shape into small
biscuits, place close together in well-greased pan, let rise
till double in bulk, brush with melted butter, and bake
twelve to twenty minutes in hot oven. These rolls may
also be shaped like Parker House or Clover Leaf Rolls.
Buns
4 to 4| quarts flour i tablespoon cinnamon
ij quarts scalded milk 6 well-beaten eggs
i cups shortening i yeast cakes dissolved in
3 teaspoons salt J cup lukewarm water
i cups sugar 3 cups currants or raisins
Add shortening, salt, and sugar to scalded milk. When
lukewarm, add yeast, eggs, fruit, and flour which has been
sifted with cinnamon. Knead well, let rise over night.
In morning shape into small biscuits, place one inch apart
in well-greased pans, let rise to double in size, and bake in
hot oven from twelve to twenty minutes. Brush with
mixture of sugar and milk and put back in oven to dry.
2O RECIPES AND MENUS FOR FIFTY
Hot Cross Buns
Make same as Buns. When cool, make cross with frost-
ing on top of each bun.
Swedish Rolls
i quarts scalded milk I J yeast cakes dissolved in
j cup shortening J cup water
J cup sugar ij cups sugar
3 teaspoons salt 3 teaspoons cinnamon
4 to 4^ quarts flour 2 cups chopped raisins
Mix first four ingredients, cool, then add yeast and flour
to knead as soft as can be handled. In morning, or after
first rising, roll to one-fourth inch thickness, spread gen-
erously with melted butter. Mix sugar, cinnamon, and
raisins, and spread evenly over dough; roll up like jelly
roll and cut in three-fourths inch pieces. Place pieces close
together in pan, flat side down, let rise till double in bulk,
and bake in hot oven. When done, brush with white of
egg, slightly beaten and diluted with one tablespoon water,
and return to oven to dry egg.
German Coffee Bread
ij quarts scalded milk 3 eggs
i cups shortening i yeast cake dissolved in
i cup sugar cup lukewarm water
2,\ teaspoons salt 34 quarts bread flour
Add shortening, sugar, and salt to milk; when luke-
warm, add dissolved yeast cake, well-beaten eggs, and
flour. Beat well, cover, let rise over night. In morning,
pour into well-greased, shallow pans to depth of one-half
inch, let rise one hour in warm place. Before baking, brush
BREAD 21
with beaten egg and cover with following mixture : Melt
one cup butter, add one and one-half cups sugar and five
teaspoons cinnamon; when sugar is partly melted, add
one- fourth cup flour. Bake thirty minutes, or till done,
in rather hot oven. To serve, cut through crust, then
break in squares, or pull apart with fork.
Raised Doughnuts
2\ quarts flour ij cups sugar
2j cups scalded milk f cup melted butter
5 eggs ij teaspoons salt
i J teaspoons mace f yeast cake
Dissolve yeast in scalded and cooled milk, stir in one
quart bread flour, beat well, and let rise over night. In
morning add beaten eggs, sugar, salt, mace, butter, and
flour to knead as soft as can be handled about one and
one-half quarts. Let rise until double in bulk, which will
require two or three hours. Take part of dough on floured
board, pat and roll to three- fourths inch thickness. Cut
in strips three-fourths inch wide. Twist and lengthen
these, then shape into figure eight. Repeat, until all the
dough is used. Let stand on board, closely covered, until
light throughout. Fry in deep fat, drain, cool, and roll
in powdered sugar. This makes seventy-five doughnuts of
medium size.
QUICK DOUGHS
Baking Powder
Sift together, seven times or more, the following in-
gredients: five and five-eighths pounds cream of tartar,
two and one-half pounds soda, and one and one-fourth
pounds cornstarch. If ingredients are purchased in large
quantities, it is much cheaper to make than to buy baking
powder.
Pop-overs
3 quarts milk 12 eggs
I tablespoon salt 3 quarts flour
Mix salt with flour, add milk gradually, that mixture
may not become lumpy. Add eggs which have been beaten
until light, then beat mixture two minutes with Dover
egg beater. Fill hot, well-greased muffin pans three-
fourths full, bake forty-five minutes or more in a moder-
ately hot oven. Each pop-over should be double in size,
and crisp and golden brown all over. I f not cooked enough,
they will not keep their shape, and will be soft and moist
instead of dry and crisp. If the oven is too hot, they will
burn on top before the sides are well crusted. This recipe
makes six dozen large pop-overs.
Sour Milk Griddle Cakes
3 quarts flour I tablespoon salt
2j quarts sour milk 6 eggs
4 teaspoons soda
22
QUICK DOUGHS 23
Sift soda, salt, and flour together. Stir milk into well-
beaten yolks and add gradually to flour, then fold in beaten
whites. If wanted thinner, add a little sweet milk. If the
milk is very thick and sour, it is well to dilute it slightly
with sweet milk. This amount of batter makes about one
hundred cakes, allowing one and one-half tablespoons
batter to each cake. Cook on hot griddle and serve at once.
Sweet Milk Griddle Cakes
3 quarts flour cup shortening
6 tablespoons baking I cup sugar
powder 2 quarts milk
4 teaspoons salt 4 eggs
4 tablespoons molasses
Mix and sift dry ingredients ; beat eggs, add milk and
molasses, and pour slowly on first mixture. Beat well, add
shortening, cook at once on hot, well-greased griddle.
Serve with maple, caramel, or brown sugar syrup.
Rice Griddle Cakes
Add two or three cups cooked rice to Sweet or Sour
Milk Griddle Cake mixture. Serve with syrup or shaved
maple sugar.
Waffles
2 quarts thin, sweet cream 12 to 16 eggs
8 tablespoons baking 4 teaspoons salt
powder 4 quarts flour
Mix dry ingredients. Beat yolks of eggs, add cream
and dry ingredients, and fold in stiffly-beaten whites.
Heat one side of waffle iron, turn, heat other side, and
24 RECIPES AND MENUS FOR FIFTY
grease both sides thoroughly. Put tablespoon ful of mix-
ture in each compartment near center of iron, cover, and
turn almost as soon as covered, cooking on the other
side until brown. This quantity makes about twenty-five
waffles.
Plain Muffins
2^ quarts flour 5 eggs
f cup shortening cup sugar
5 teaspoons salt ij quarts milk
6 tablespoons baking powder
Mix and sift dry ingredients ; add gradually milk, well-
beaten eggs, and shortening. Put into well-greased muffin
pans, filling them two-thirds full, or more. Bake thirty
minutes, or till done, in moderate oven. This quantity
makes fifty-five large muffins.
Cereal Muffins
2^ quarts flour 3 cups cooked cereal
ij quarts milk 6J tablespoons baking
5 eggs powder
J cup shortening 5 teaspoons salt
cup sugar
Mix and sift dry ingredients. Beat eggs, add cereal,
and beat hard in order to get rid of lumps. Add milk
slowly, then dry ingredients and melted shortening. Bake
thirty minutes, or till done, in a moderate oven.
The cereal may be put through a coarse sieve, or the
potato ricer, before using. This quantity makes fifty-five
large muffins.
QUICK DOUGHS 25
Graham or Entire Wheat Muffins
2j pints Graham flour 2 pints milk
2 pints white flour 5 eggs
5 teaspoons salt 6| tablespoons baking
i cup sugar powder
5 tablespoons shortening
Sift flour, saving bran from Graham to use in Bran
Cakes. Mix and sift dry ingredients together; add milk
gradually, then well-beaten eggs and melted shortening.
Bake in moderate oven thirty minutes, or till done. This
recipe makes fifty-five large muffins.
Rye Muffins are made in same way, except that rye flour
is substituted for Graham.
Bran Cakes
1 quart flour 4 teaspoons soda
2 quarts bran ij quarts milk
3 teaspoons salt 2 cups molasses
Sift flour, salt, and soda together, add bran and mix
thoroughly, then add molasses and milk. Beat well and
bake in muffin pans in moderate oven thirty minutes, or
till done. This recipe makes about fifty large ones.
Graham Gems
2\ pints Graham flour 5 tablespoons shortening
2j pints white flour 5 tablespoons baking
5 teaspoons salt powder
i cup sugar 2.\ pints sour milk slightly
2,\ teaspoons soda thickened
5 eggs
26 RECIPES AND MENUS FOR FIFTY
If sour milk is very thick and sour, dilute with a little
sweet milk before using. Sift Graham flour, then mix the
bran with it again before measuring ; or bran can be saved
to use for Bran Cakes. Mix and sift dry ingredients, add
milk gradually, well-beaten eggs, and melted shortening.
Fill gem pans half full, bake twenty minutes, or till done,
in moderate oven.
Batter Bread
ij quarts white corn meal i J quarts cooked rice,
ij quarts boiling water hominy,or other cereal
2 teaspoons salt 3J tablespoons baking
1 1 quarts milk powder
12 to 15 eggs
Pour boiling water on corn meal, add cereal, well-beaten
eggs, baking powder mixed with salt, and milk. Bake in
enamel-lined or earthen dishes, in moderate oven, forty-
five minutes, or until firm like custard. Serve in dishes
in which it is baked.
Corn Bread
ij quarts yellow corn meal 8 tablespoons baking
1 1 quarts white flour powder
i cups sugar ij quarts milk
i tablespoon salt 6 eggs
6 tablespoons shortening
Mix and sift dry ingredients; add milk, well-beaten
eggs, and melted shortening. Pour into well-greased
shallow pans to depth of one inch, bake thirty minutes, or
till done, in moderately hot oven.
Cold corn bread is very nice split, toasted, buttered, and
served very hot.
QUICK DOUGHS 2/
Golden Corn Cakes
f cup shortening 2 cups sugar
ij tablespoons salt I quart milk
ij tablespoons soda I quart yellow corn meal
2 tablespoons cream of i quarts flour
tartar 8 eggs
Mix as for Corn Bread. Fill well-greased muffin pans
half full, bake in moderately hot oven twenty minutes, or
till done.
Quick Nut Bread
ij quarts corn meal 2\ cups brown sugar
2j quarts Graham flour 3^ tablespoons soda
ij quarts pastry flour 4 teaspoons salt
2\ cups molasses 2^ cups chopped walnuts
ij quarts milk
Mix dry ingredients, add molasses and sour milk, beat
well, add nuts, bake in shallow loaves, in moderate oven,
forty-five minutes, or till done.
Blueberry Muffins
I cup shortening 5 tablespoons baking
ij cups sugar powder
4 eggs 2 teaspoons salt
2j quarts flour 4 cups milk
4 cups berries
Cream shortening and sugar together, add well-beaten
eggs and milk. Mix one cup flour with berries. Sift re-
mainder of flour with salt and baking powder and add to
first mixture. Beat well, then stir in berries. Canned
28 RECIPES AND MENUS FOR FIFTY
berries may be used by straining off liquid before mixing
with flour. Bake thirty minutes, or till done, in moder-
ately hot oven. This recipe makes fifty-five muffins of
medium size.
Boston Brown Bread
I quart corn meal 2 cups molasses
I quart Graham flour 4 teaspoons salt
i quart entire wheat or rye 2 quarts sour milk
2 tablespoons soda
If sweet milk is used, add two and two-thirds table-
spoons cream of tartar. Mix and sift dry ingredients
together; add milk and molasses, beat thoroughly. Fill
well-greased molds two-thirds full, cover and steam three
and one-half hours. If not used the same day, steam an
hour before using. Send to table in covered dishes or
wrapped in napkins. Raisins may be added if desired.
Sally Lunn
2<| quarts flour ij quarts milk
5 teaspoons salt 10 eggs
5 tablespoons baking 5 tablespoons melted
powder shortening
i cup sugar
Mix and sift dry ingredients. Add beaten yolks, short-
ening, and milk. Beat well, cut and fold in stiffly-beaten
whites. Pour into shallow cake pans to depth of one inch,
bake in moderate oven forty minutes, or till done.
To serve, cut through crust into squares, then break
apart.
QUICK DOUGHS 29
Drop Biscuit
3 quarts flour cup shortening
4^ to 5 cups milk or 8 tablespoons baking
milk and water powder
2 tablespoons salt
Mix and sift dry ingredients. Work in shortening with
tips of fingers. Add liquid gradually, mixing with knife
to soft dough that can be dropped from spoon without
spreading. Drop by spoonfuls on well-greased pans, one-
half inch apart. Bake eight minutes in hot oven.
Rocks
Use recipe for Drop Biscuit. Before baking, brush with
milk, then sprinkle generously with granulated sugar and
cinnamon.
Baking Powder Biscuit
3 quarts flour 2 tablespoons salt
4/| cups milk or milk 8 tablespoons baking
and water powder
J cup shortening
Sift flour, baking powder, and salt together, then cut
or rub in shortening. Add milk gradually, mixing with
knife to as soft a dough as can be handled. Flour center
of board generously, drop dough on it, pat it with well-
floured hands until it is floured all over, then pat or roll
to three-fourths inch thickness. Cut in rounds, place close
together in well-greased pans, bake from fifteen to twenty
minutes in hot oven. Time of baking depends upon size
and thickness. All ingredients should be cold. Handle as
little and as lightly as possible, and avoid working in more
flour.
30 RECIPES AND MENUS FOR FIFTY
Entire Wheat Biscuit (Sour Milk)
3 quarts entire wheat 4^ cups sour milk
flour 4 tablespoons baking
1 cup shortening powder
2 tablespoons salt 2j teaspoons soda
J cup sugar
The milk should be slightly thickened, but if very thick
and sour, dilute with a little water or sweet milk. Mix
and sift dry ingredients together, rub in shortening with
tips of fingers. Add milk, mixingwith knife to soft dough.
It should be as soft as can be handled ; if too stiff, add a
little sweet milk. Roll out from one-half to one inch in
thickness, according to taste, cut in rounds, place close
together in well-greased pans, bake in hot oven from ten
to twenty minutes.
Entire Wheat Biscuit (Sweet Milk)
Use recipe for Entire Wheat Biscuit with sour milk,
using sweet milk instead of sour, omitting soda, and using
eight tablespoons baking powder.
Cinnamon Rolls
3 quarts flour 2 tablespoons salt
4i cups milk or milk and 8 tablespoons baking
water mixed powder
% cup shortening
Mix as for baking powder biscuit. Roll to one-fourth
inch thickness, brush generously with melted butter, spread
with three cups brown sugar mixed with three tablespoons
cinnamon. Roll up like jelly roll, cut in three- fourths inch
QUICK DOUGHS 3!
pieces, place pieces close together in well-greased pans,
flat side down. Bake fifteen to twenty minutes in hot
oven.
Doughnuts (Sweet Milk)
2 cups sugar 4 teaspoons cream of tartar
5 tablespoons butter 2 teaspoons soda
4 eggs i teaspoon cinnamon
2 cups milk J teaspoon nutmeg
3 teaspoons salt Flour to roll
Beat eggs, add sugar, melted butter, milk, and four
cups flour which has been sifted with dry ingredients,
then enough more flour to handle, keeping dough as soft
as possible. Roll only a small part at a time, and be care-
ful not to work in more flour. Do not knead dough more
than absolutely necessary. Roll about three- fourths inch
thick, cut, fry in deep fat, drain on brown paper. Roll
in granulated or powdered sugar while still warm.
Doughnuts (Sour Milk)
2 cups sugar 3 teaspoons salt
4 tablespoons butter I teaspoon soda
4 eggs 2 tablespoons baking
teaspoon nutmeg powder
^ teaspoon cinnamon 2 cups sour milk
Flour to roll
Mix and fry as Doughnuts with sweet milk. These
recipes make about seventy-five doughnuts of medium
size.
32 RECIPES AND MENUS FOR FIFTY
Rye Drop Cakes
3 eggs 3 teaspoons soda
3 cup sugar 3 cups rye flour
3 cups sour milk 3 cups flour
i teaspoons salt
Sift dry ingredients together ; add milk and well-beaten
eggs, and beat well. Drop by teaspoon fuls into hot fat,
fry to a golden brown, drain on brown paper. Serve with
maple syrup.
Fritter Batter
5J cups flour i teaspoon salt
2f tablespoons baking 2 cups milk
powder 4 eggs
Mix and sift dry ingredients, add milk gradually and
eggs well beaten.
Apple Fritters
Pare, core, and cut eight tart apples in eighths, then cut
eighths in slices, and stir into Fritter Batter. Drop by
spoonfuls into hot fat, fry until brown, drain, and sprinkle
with powdered sugar. Serve hot.
Fresh peaches or pears may be used in same way.
Canned fruits may be used after draining off syrup.
Rice Fritters
3 cups cooked rice 6 eggs
i quarts flour 3 tablespoons baking
3 cups milk powder
3 teaspoons salt
Mix and sift dry ingredients, add cereal, milk, and eggs
well beaten. Drop by spoonfuls into deep fat, fry till
QUICK DOUGHS 33
brown, and drain on brown paper. Serve with meats or
with sweet sauce for dessert.
Hominy Fritters
i J quarts cooked hominy 6 eggs
i quarts flour 2 tablespoons baking
3 cups milk powder
3 teaspoons salt
Mix hominy with milk until smooth, adding milk a little
at a time. Then add flour which has been sifted with dry
ingredients and well-beaten eggs. Drop by small spoon-
fuls into hot fat, fry till brown. If batter is too soft,
add a little more flour. Serve with meats, or dust with
powdered sugar and serve with liquid sauce for dessert.
Hygienic or Dry Toast
Cut stale bread in half slices, as thin as can be handled
without breaking. Toast quickly to a uniform golden
brown on each side, in broiler or over coals. It must be
watched very closely to prevent burning, and any burned
parts should be scraped off with a sharp knife. Put in
warm (not hot) oven until well dried throughout. The
Akddin oven is best for this purpose. If gas oven is used,
heat oven moderately, then turn off gas. Toast may be
buttered, if desired, before sending to table. Keep hot.
Brown Toast
Cut stale Graham or oatmeal bread in thin half slices ;
place on edge, in rows, in dripping pans, put in warm
(not hot) oven until well dried. The more slowly it dries,
34 RECIPES AND MENUS FOR FIFTY
the better it is. This toast is not buttered before sending
to table. Moist or close-grained bread is not suitable for
this toast.
Crumbs
Crusts and broken pieces of bread not suitable for
croutons should be dried. With sharp knife cut off any
dark brown or burned parts, then cut or break into small
pieces and dry without browning. These dried pieces may
be used for bread puddings, scalloped cheese, stuffing, etc.,
allowing one cup of small dried pieces as the equivalent
of one cup of stale crumbs. To dry these pieces, place in
dripping pan and put into slow oven that will dry with-
out browning them, or keep in warming oven until dry.
When perfectly dry, they can be put through meat chopper,
if fine crumbs are wanted.
Keep crumbs in one receptacle and small pieces in
another. Use fine dried crumbs for croquettes, coarse
crumbs for stuffing.
Buttered Crumbs
Melt one-half cup butter over hot water, add one quart
stale, undried crumbs, and stir until well mixed. Use
instead of dried crumbs for scalloped dishes.
Croutons
Use stale bread, utilizing broken slices, ends of loaves,
etc., for this purpose. Cut into half-inch dice, toast in
moderate oven until a uniform golden brown. Serve with
soup.
QUICK DOUGHS 35
German or French Toast
12 eggs 2 teaspoons salt
4 cups milk cup sugar
Beat eggs, add salt, sugar, and milk. Soak slices of
stale bread in mixture until soft. Cook on hot, well-
buttered griddle ; brown one side, turn and brown other
side. Be very careful not to burn toast. This quantity is
sufficient for fifty or sixty large half slices. Serve for
breakfast or luncheon with marmalade, jelly, or syrup.
Cream Toast
Make four quarts of White Sauce II. Make one hun-
dred half slices of toast. The bread should be well browned
and quite dry, but never burned. If it is burned, scrape
off that part with sharp knife. Dip toast in hot water,
arrange on hot platters, pour White Sauce over it, being
careful to have each slice well covered.
If there is time, a better way is to dip toast in cold water,
then reheat in oven before arranging on platters. Cold
water prevents the slight sogginess which hot water gives.
If bread is very tender and flaky, dipping in water may
be omitted entirely.
Serve with Orange Marmalade, Baked Bananas, or
Baked Apples.
Milk Toast
Heat five quarts milk in double boiler, season with one
cup butter, four teaspoons or more salt. Make one hun-
dred half slices of nicely browned and well-dried toast.
Arrange in deep dishes, pour hot milk over toast, cover,'
and send to table at once. The butter and one pint of milk
may be omitted and a pint of heavy cream used instead.
Serve with Grape Jelly.
36 RECIPES AND MENUS FOR FIFTY
Tomato Cream Toast
4 quarts stewed tomatoes J cup sugar
if cups butter I tablespoon salt
if cups flour i teaspoon paprika
Put tomatoes through strainer; heat to boiling point.
Melt butter in inner part of large double boiler ; when hot,
stir in flour. When smooth, add hot tomato, stir well, and
let cook from twenty to thirty minutes in double boiler.
Season ; serve on well-toasted bread which has been dipped
in water. If desired, one- fourth additional cup of flour
may be used for thickening, and just before serving a pint
of thick cream added. This quantity of sauce is sufficient
for fifty slices or one hundred half slices toast.
Baked Tomato Toast
Make sauce and toast as above. Arrange layers of toast
in buttered enamel or earthen baking dishes, alternating
with tomato sauce. Pour remainder of sauce over top,
cover dishes, and put in oven for ten minutes. Send to
tables in dishes.
Oysters and Celery on Toast
3 quarts oysters 2 quarts or more milk
3 quarts celery 2 cups butter
2 quarts water 2 cups flour
Salt and pepper to taste
Cut celery in inch pieces, add water and cook one hour,
or until soft ; drain well.
Melt butter, add flour, stir till smooth; add water in
which celery was cooked, and enough milk to make four
QUICK DOUGHS 37
quarts liquid; stir till smooth, add celery, cook thirty
minutes in double boiler. Season to taste.
Pick over oysters, removing any bits of shell ; wash and
drain. Add to sauce and cook until oysters are plump
and gills curled. Serve on well-toasted bread which has
been dipped in salted water.
Cinnamon Toast
Toast half slices of stale white bread to a uniform
golden brown ; sprinkle with mixture of granulated sugar
and cinnamon, reheat, and serve at once.
Savory Toast
5 or 6 cans tomato soup 2 \ tablespoons salt
2 quarts water 4 tablespoons butter
i cup chopped onion 8 eggs
5 tablespoons flour 3 tablespoons French
i teaspoon cayenne mustard
i pound cheese
Cook onion slowly in butter until soft and yellow, add
flour mixed with salt and cayenne, and stir until smooth.
Add hot tomato and water, French mustard, and grated
cheese, and cook in double boiler until smooth and thick-
ened slightly, then add to well-beaten eggs, stirring con-
stantly, and cook in double boiler until thickened. Serve
on moistened half slices of toast.
CEREALS
METHODS OF COOKING
In double boiler:
Have the outside of the double boiler a little more than
half full of boiling water. Put into the inside part the
required amount of boiling water and the salt. Place the
inside of double boiler directly on the stove, and as soon
as the water boils hard stir in the cereal slowly, trying
not to stop the boiling of the water. Boil five minutes, or
less, if the cereal thickens so much that there is danger
of its sticking to the bottom of the boiler. If a flaked
cereal, stir with a fork to avoid breaking flakes. If a
granulated cereal, use a wooden or heavy iron spoon.
When it has boiled sufficiently, put the boiler into outside
part for the remainder of the required time.
In fireless cooker:
Measure the required amount of water into the fireless
cooker kettle. When boiling, add salt, stir in the cereal
slowly, boil one minute, or until slightly thickened ; cover,
place in the cooker, using one radiator. If cereal is for
breakfast, prepare the night before and leave in cooker all
night. The coarse cereals should always be cooked at least
four hours.
To heat the radiator : Place on stove or range, with the
gas turned low at first, so as to heat gradually. As soon
as hissing hot, place in proper compartment, put in the
tightly-covered kettle, and fasten down cover.
38
CEREALS
39
TABLE FOR COOKING CEREALS
KIND
Rolled Oats
Quaker Rolled Oats
Petti John's
Wheatena
Wheat Meal
Farina
Cream of Wheat
Malt Breakfast Food
Rice
Hominy
Cracked Wheat
Corn Meal
Scotch Oatmeal
QUANTITY WATER SALT
Quarts Quarts Tablespoons
3i
TIME
i hour
I hour
45 minutes
I hour
45 minutes
2 hours
3 to 4 hours
METHODS OF SERVING
Serve plain with sugar and cream or milk. In hot
weather, cereal may be molded and served cold.
Serve with fruit, such as baked apples, sliced bananas,
fresh or stewed peaches ; stewed prunes, raisins, or figs ;
or dates, washed, stoned, and cut in pieces.
Serve with chopped English walnuts sprinkled over the
top of each serving.
Fried Mushes
Corn meal, oatmeal, hominy, or other mushes left from
breakfast, may be packed in greased pans of any desired
shape, to mold for frying. If cooked expressly to fry, use
less water in cooking.
40 RECIPES AND MENUS FOR FIFTY
Cut molded cereal in one-third inch slices, dip them in
flour, and saute. Be very careful not to burn them. If
less water is used in cooking, it is not necessary to dip
slices in flour. Serve with maple or caramel syrup.
Boiled Rice
2 quarts rice 14 quarts water
6 tablespoons salt
Pick over and wash rice thoroughly. Add it gradually
to boiling salted water, boil thirty minutes, or until soft,
but be sure not to overcook. Drain rice in coarse strainer,
rinse with hot water, turn lightly and carefully into dishes
as fast as drained. Cover with cheesecloth and keep hot
on stove or in oven. Save rice water for soup making.
Creamed Rice
i quarts rice 2 quarts milk
J cup butter 2 teaspoons salt
| cup flour teaspoon paprika
Cook as for Boiled Rice. Melt butter, add flour, stir
until smooth, add hot milk, stirring hard until free from
lumps. Cook thirty minutes in double boiler, stirring
occasionally; add salt and pepper, stir in rice carefully,
serve as soon as well heated. Cold boiled rice may be
utilized in this way. Serve as vegetable or luncheon dish.
Spanish Rice
5 cups rice I sweet red pepper
1 J pounds salt pork 2 small green peppers
2 medium onions 2 quarts strained tomato,
Salt to taste or part stock
CEREALS 41
Wash rice in cold water, rubbing grains between the
hands until water is clear. Add rice slowly to ten quarts
boiling water, parboil ten minutes, drain.
Chop salt pork, cook in oven in frying pan until fat is
tried out, but do not let it get brown. Add chopped onion
and seeded and chopped peppers, and fry for a few
minutes, or till slightly yellowed. Put all ingredients into
double boiler, add strained tomato, and cook thirty minutes,
or until rice is soft, but not mushy.
Curried Rice
ij quarts rice 2 tablespoons curry powder
ij cups butter 2 tablespoons or more salt
I J cups finely-chopped 2 quarts boiling water
onion 2,\ quarts hot milk
Heat milk in large double boiler. Cook onion in butter
until soft and light yellow, add well- washed rice, and stir
until butter is absorbed ; add curry, salt, and boiling water.
Cook over fire for five minutes, then turn into double
boiler with hot milk and cook thirty minutes, or until rice
is soft, but not broken. Serve in border, with green peas
in center. This is a good luncheon dish.
Rice with Tomato
To six quarts Boiled Rice add two quarts Plain Tomato
Sauce. Mix lightly with a fork, so as not to mash the
grains. Serve as a vegetable.
Rice with Cheese
Mix Boiled Rice lightly with grated cheese, pile in dish,
sprinkle with grated cheese. Serve as a vegetable.
42 RECIPES AND MENUS FOR FIFTY
Turkish Pilaf
3 quarts tomato ij quarts rice
4 onions 2j tablespoons salt
8 sprigs parsley 2 cups butter
12 peppercorns J teaspoon pepper
1 6 cloves i quart stock or water
Cook first five ingredients together five minutes, strain ;
there should be three quarts. Wash rice, parboil five
minutes, drain. Put into double boiler, add tomato, stock,
salt, pepper, and butter in small bits. Cook forty-five
minutes, or until rice is soft. Do not stir. Serve as a
border for Curry of Mutton.
Gnocchi
4 quarts milk I pound or more of
2 cups butter English dairy cheese
2 cups flour Cold cereal
Make a White Sauce of the butter, flour, and milk,
following directions for White Sauces. Season with four
teaspoons salt and add to it part of the grated cheese.
Mold cereal in very small individual molds, or cut it in
small pieces ; arrange in earthen or enamel baking dishes ;
they should not be more than half full. Pour sauce over
cereal, sprinkle with cheese, bake about twenty minutes.
Serve for luncheon.
Baked Hominy
i quart hominy 5 teaspoons salt
5 quarts milk 8 eggs
Heat milk in double boiler; when scalding hot add
hominy, having washed it in several waters. Stir for a
CEREALS 43
few minutes, then let it cook for one or two hours. When
lukewarm, add well-beaten eggs and salt. Beat vigorously,
turn into buttered baking dishes, and bake twenty-five
minutes in moderate oven. Serve as a vegetable or as a
luncheon dish.
Baltimore Samp
1 1 quarts samp 2,\ quarts milk
i cup butter 2,\ teaspoons salt
1 cup flour 4 or 5 cups grated cheese
Wash samp well, soak all night in six quarts water, then
bring to boiling point and cook six or eight hours in fire-
less cooker. The samp should be quite thick when done.
Make white sauce of butter, flour, milk, and salt, follow-
ing directions for White Sauces. Add cheese, stirring
sauce until cheese is melted, then add samp. Serve as a
vegetable or as a luncheon dish.
Boiled Macaroni
Break macaroni in inch pieces. For two quarts of
macaroni have ten quarts or more boiling water, to which
five tablespoons salt have been added. Put in macaroni
and boil for thirty minutes, or until soft ; drain in colander,
pour over it cold water to prevent pieces adhering, drain,
and it is ready for use in any of the following recipes.
Macaroni is much cheaper when purchased in twenty-five
or fifty-pound boxes, instead of in pound packages.
Creamed Macaroni
2 quarts macaroni 4 teaspoons salt
ij cups butter \ teaspoon paprika
i cups flour 4 quarts milk
44 RECIPES AND MENUS FOR FIFTY
Boil macaroni as above. Make a white sauce of the
butter, flour, milk, and seasonings, following directions
for White Sauces. Reheat macaroni in sauce, keeping it
over hot water while it heats. Serve as a vegetable or as
a luncheon dish.
Macaroni with Cheese
2 quarts macaroni 4 teaspoons salt
broken in pieces -J teaspoon paprika
i cups butter 4 quarts milk
i J cups flour 6 cups chopped cheese
Cook as for Boiled Macaroni. Make a white sauce of
the butter, flour, milk, and seasonings, following direc-
tions for White Sauces. Dissolve chopped or grated cheese
in sauce. Put macaroni in baking dishes, pour over the
sauce, lifting macaroni with fork to distribute it evenly.
Cover with thin layer of buttered crumbs, using three cups
stale crumbs and one-half cup butter. Do not use dried
crumbs. Bake until crumbs are brown.
Macaroni with Peanut Butter
2 quarts macaroni 2,\ cups peanut butter or
4 quarts White Sauce I 2 one-and-one-half Ib. jars
Cook as for Boiled Macaroni. Dissolve peanut butter
in sauce while cooking in double boiler. Put macaroni in
baking dishes, pour over the sauce, lifting macaroni with
fork, in order to distribute it evenly. Cover with buttered
crumbs and bake until crumbs are brown. See Buttered
Crumbs.
CEREALS 45
Italian Macaroni
2 quarts macaroni 2 cups chopped mild green
4 tablespoons salt pepper
I j cups bacon fat 2^ cups chopped onion
ij cups flour 4 quarts strained tomato
i pound cheese, if desired
Cook as for Boiled Macaroni. Cook onion and pepper
in bacon fat until soft, but not brown. Add flour, stir until
smooth, add hot tomato, and stir until it boils. Add salt
and macaroni, reheat over hot water to prevent burning,
and serve at once.
Or put macaroni into earthen or enamel baking dishes,
sprinkle with grated cheese, and bake until cheese is melted
and slightly browned.
Creole Spaghetti
i quarts spaghetti I tablespoon salt
3 quarts canned tomato I-J cups butter
3 cups chopped onion cup flour
6 pounds Hamburg steak 3 cups grated cheese
Cook spaghetti as for Boiled Macaroni. Strain tomato
and bring to boiling point. Slightly brown onion in butter,
add flour and hot tomato, stirring constantly until smooth
and boiled; or turn into double boiler and cook thirty
minutes, stirring occasionally. Stir steak in hot frying
pan until slightly brown, then turn into sauce, add spa-
ghetti and cheese. The cheese may be omitted.
46 RECIPES AND MENUS FOR FIFTY
Macaroni a la Milanaise
2 quarts macaroni broken 5 bay leaves
in inch pieces 2 tablespoons sugar
2 quarts corned beef or 2 quarts brown stock
ham in small pieces i cups butter
2 quarts strained tomato I onion chopped fine
3 teaspoons peppercorns i cups flour
Cook macaroni as in Boiled Macaroni. Cook tomatoes,
peppercorns, bay leaves, and sugar together ten minutes ;
strain. Melt butter, add onion, cook until soft, then stir
in flour. Add stock and tomato, stirring all the time until
it boils. Season to taste with salt and pepper. Water may
be used instead of stock by dissolving in it enough beef
extract to flavor it delicately. Put meat and macaroni
into baking dishes, pour over the sauce, and bake twenty
minutes in a moderate oven.
v
Macaroni with Tomato Sauce
Reheat Boiled Macaroni in Plain or Highly Seasoned
Tomato Sauce, allowing one quart sauce to three quarts
cooked macaroni.
Macaroni with Chicken
4 quarts chicken stock 2 quarts macaroni
i cups butter i quart cold chicken or
i cups flour veal
Salt to taste Grated cheese
J teaspoon pepper
Cook macaroni as for Boiled Macaroni. Cut chicken in
small dice. Melt butter, add flour, stir ; add hot stock, stir
CEREALS 47
until smooth and thickened. Add macaroni and chicken,
turn into baking dishes, cover with buttered crumbs, and
bake twenty minutes, or until brown. The proportion of
macaroni and chicken may be varied to suit taste or con-
venience. Pass grated cheese with it if desired.
Macaroni with Eggs
24 hard-cooked eggs i cups butter
ij quarts macaroni i cups flour
3 cups grated cheese 4 teaspoons salt
4 quarts milk Paprika to taste
Cook macaroni as for Boiled Macaroni. Make a white
sauce of the butter, flour, milk, and seasonings. Cut eggs
in slices. Put layer of macaroni in bottom of buttered
baking dishes, then sliced eggs, then another layer of
macaroni, and over the whole pour white sauce in which
cheese has been dissolved. Cover with buttered crumbs,
using three cups soft, stale crumbs and one-half cup butter.
Noodles with Cheese
4 quarts noodles Salt to taste
r or more pounds cheese teaspoon pepper
| cup butter i teaspoon paprika
Cook noodles in plenty of salted water until soft, drain.
Melt butter, add noodles, grated cheese, and seasonings.
Cook slowly on back of range, or with gas turned low,
until cheese is melted and butter absorbed. Serve as a
vegetable or luncheon dish. Noodles may be purchased
ready for use, or made as follows :
48 RECIPES AND MENUS FOR FIFTY
Noodles
Beat four eggs slightly, add two teaspoons salt, and
flour to make a stiff dough. Knead on slightly-floured
board, roll as thin as paper, cover with towel, and let stand
for twenty minutes. Cut in fancy shapes ; or roll the sheet
of dough like jelly roll, and cut in thin slices, then unroll.
Dry, and it is ready for use.
BEVERAGES
GENERAL DIRECTIONS
WASH and scald coffee and tea bags in clear water, dry
in the open air if possible. They should be renewed often.
Scald coffee and tea pots, and cheesecloth squares or
bags, before using. Boil pots with sal soda water once
in two weeks or oftener.
Wash eggs before using and save the shells for settling
coffee.
Breakfast Coffee
Put four cups coffee in cheesecloth square or bag, and
tie so as to leave plenty of room for coffee to swell. Put
coffee, twelve or more crushed egg shells, and nine quarts
cold water in coffee boiler ; let stand over night. In morn-
ing bring slowly to a boil, boil from three to five minutes,
turn in one cup cold water, and let stand until clear.
Strain into coffee pots and bring again to boiling point
before serving. Serve with cream or hot, rich milk.
After-Dinner Coffee
4j cups coffee 2 cups cold water
3 eggs 4 quarts boiling water
Mix slightly beaten egg, crushed shell, and cold water
with coffee, turn into coffee boiler, add boiling water, and
stir thoroughly. Boil three to five minutes. Pour some
into a cup to remove grounds from spout ; repeat if neces-
sary. Add remaining cold water, let stand on back of
49
50 RECIPES AND MENUS FOR FIFTY
range until perfectly clear. Strain into coffee pots, bring
again to boiling point, and serve at once. Serve in after-
dinner coffee cups, with or without cut sugar.
If very strong coffee is desired, use six cups coffee and
four eggs.
Tea I
Put two tablespoons tea in scalded pot, pour on two
quarts boiling water. Steep three to five minutes, strain,
and serve.
Tea II
f cup tea 9 quarts boiling water
Put tea in a square or bag of cheesecloth, tied so as to
leave room for tea to swell. Put into scalded urn or pot,
add boiling water, steep five or six minutes, remove bag.
Or have water boiling in pot, immerse bag in boiling water,
and let steep on back of range, as above.
Iced Tea
ij cups tea 6 quarts boiling water
8 quarts cold water Ice
Follow recipe for Tea II, letting tea steep six to eight
minutes. Cool, add cold water, and serve from pitchers
half full of ice. Serve with lemon.
Breakfast Cocoa
I cup cocoa 3J quarts boiling water
I pint lukewarm water 4 quarts hot milk
Mix cocoa and lukewarm water until smooth, pour on
boiling water, boil five minutes. Add to hot milk in double
boiler, beat with Dover egg beater until foamy, to prevent
scum forming, cook twenty to thirty minutes.
BEVERAGES 5 I
Left-over cocoa may be used in place of fresh liquid.
Reheat it in double boiler with milk, and for each pint use
one tablespoon less cocoa.
Reception Cocoa
i cups cocoa | teaspoon salt
2 cups sugar I quart boiling water
i pint lukewarm water 8 quarts hot milk
Scald milk. Mix cocoa, sugar, salt, and lukewarm
water ; add boiling water and boil five minutes. Pour into
hot milk, beat until foamy, keep hot in double boiler until
ready to serve. Serve with whipped cream, using one
quart heavy cream diluted with one cup milk, and flavored
with one tablespoon sugar and three-fourths teaspoon
vanilla.
Reception Chocolate
1 pound chocolate ij pounds sugar
2 quarts boiling water 8 quarts hot milk
Melt chocolate in double boiler, add boiling water, stir
until smooth. Boil ten minutes, or cook one hour in double
boiler, add sugar and one- fourth teaspoon salt. Turn into
hot milk, beat until foamy, and serve with whipped cream.
Lemonade
30 to 36 lemons or 2 pounds sugar
ij quarts lemon juice 9 quarts water
Mix sugar and lemon juice, add cold water, and stir
until dissolved. Put in a large piece of ice, and let stand
thirty or forty minutes before serving.
52 RECIPES AND MENUS FOR FIFTY
Fruit Punch
1 pint grated pineapple i pint strawberry juice
2 pounds sugar 8 lemons
3 cups boiling water 6 oranges
I pint hot tea 7 quarts cold water
Cook pineapple, sugar, and boiling water together fifteen
minutes, add tea and strain. When cold add fruit juice
and cold water, adding ice a short time before serving.
Maraschino or candied cherries, strawberries, or mint
leaves may be used as garnish. This recipe makes about
ten quarts.
EGGS
Soft-Cooked Eggs
Have a large kettle of boiling water: three quarts for
each dozen eggs and one extra quart for the kettle. Put
eggs into an egg basket, let basket down into boiling water,
cover closely, and turn off gas, or remove to back of range
to prevent boiling, but keep water at a temperature of
175 if possible. Cook from six to eight minutes if liked
soft, forty to forty-five minutes if wanted hard. If several
dozen eggs are to be cooked at once, it is sometimes neces-
sary to use two smaller kettles and baskets, instead of one
large one. If both hard and soft eggs are wanted at same
time, it is easier to cook them in separate utensils. Hard-
cooked eggs which are to be used in preparing other dishes
should be plunged at once into cold water, when done, to
prevent discoloration.
Poached Eggs
Have a large, shallow pan two-thirds full of boiling
salted water, allowing one tablespoon salt to two quarts
water. Break eggs into shallow dish and slip carefully
into water, which should not be allowed to boil while eggs
are cooking. The eggs should be covered with water.
Cook until white is firm and there is a film over top;
remove with skimmer to pieces of buttered toast. One or
two tablespoons of vinegar in the water helps to prevent
the spreading of the whites. Egg poachers may be used
instead of the shallow pans.
53
54 RECIPES AND MENUS FOR FIFTY
Baked Eggs
Butter egg shirrers or ramekins. Break an egg into
each, season with salt and pepper, and bake in moderate
oven until whites are firm. The dishes may be lined with
grated cheese or chopped ham before putting in eggs. Or
a spoonful of hot tomato sauce may be put over each egg
before serving.
Fried Eggs
Put enough melted bacon or ham fat in frying pans to
cover bottom to depth of half an inch or more. Break
eggs into saucer or other shallow dish, slip into hot fat,
dipping it over them until white is firm and there is a
film over top. Keep fat at as low a temperature as possible.
Remove with skimmer to platter. Serve alone or with
bacon or ham.
Poached Eggs with Minced Tongue
3 quarts soup stock J cup minced onion
ij cups butter 4 tablespoons tomato
ij cups flour catsup
2 or 3 quarts minced Salt and pepper to taste
tongue Poached eggs
Cook onion slowly in butter until soft, turn in flour, and
stir till smooth; add stock and seasonings and stir until
thickened. If stock is not very rich, add a little kitchen
bouquet. Reheat minced tongue in this sauce. Arrange
slices of toast on hot platters, pour over these the hot
mixture, put a poached egg on each piece of toast, and
serve at once.
EGGS 55
Poached Eggs with Cream Toast
3 quarts rich milk 3 teaspoons salt
ij cups butter Poached eggs
ij cups flour Toast
Make a sauce of first four ingredients, following direc-
tions for White Sauces. Arrange moistened toast on hot
platters, pour over it the sauce, place poached egg on each
piece of toast. Sei ve at once.
Cream Omelet
2 cups butter 5 teaspoons salt
2 cups flour J teaspoon pepper
3 quarts milk 24 eggs
Make a white sauce of the butter, flour, and milk, fol-
lowing directions for White Sauces. When cool, add salt
and well-beaten yolks, then fold in the whites, which have
been beaten until stiff. Put into six earthen or enamel
baking dishes and cook about forty-five minutes in moder-
ate oven. The omelet should be firm throughout and
golden brown on top. Serve at once in the baking dishes.
Bread Omelet
48 eggs 6 teaspoons salt
5 cups milk i teaspoon pepper
5 cups stale bread crumbs cup butter
Use broken pieces and crusts of stale bread, cutting off
any brown or burned parts of crusts. Soak over night in
milk. In morning add beaten yolks and seasonings; cut
and fold in stiffly-beaten whites. Cook and serve as Cream
Omelet.
56 RECIPES AND MENUS FOR FIFTY
Spanish Omelet
Make Cream, Bread, or Plain Omelet, and serve with
it Spanish Sauce. Spanish Sauce: Cook together, very
slowly, one cup finely-chopped bacon, three-fourths cup
each of finely-chopped onion and mild green pepper, until
onion is soft and yellow. Add two quarts tomatoes and
cook until moisture has nearly evaporated. Season to taste
with salt and pepper. If desired, five tablespoons sliced
mushrooms may also be added.
Rice Omelet
3 quarts cooked rice 3 tablespoons salt
3 quarts warm milk teaspoon pepper
| cup melted butter 4 dozen eggs
Add melted butter, seasonings, and warm milk to rice ;
mix well and add well-beaten eggs. Cook and serve as
Cream Omelet.
Eggs Scrambled with Tomato
4 dozen eggs i teaspoon paprika
3 quarts strained tomato 2 cups butter
5 tablespoons sugar cup minced onion
4 teaspoons salt
Fry butter and onion three minutes, add tomatoes and
sugar, and simmer five minutes. Put slightly-beaten eggs
in double boiler, add tomato. Cook over hot water until
of creamy consistency, stirring and scraping from bottom
of kettle as it thickens. It will probably require from thirty
to thirty-five minutes. If ready too soon, keep over water
which is below boiling point.
EGGS 57
Scrambled Eggs
2 quarts milk i cup butter
4 dozen eggs 2 tablespoons salt
Heat milk and butter in double boiler. When hot, add
well-beaten eggs and salt, and cook until it thickens, stir-
ring and scraping the thickened mixture from the bottom
and sides as fast as it forms. It requires from twenty-five
to thirty minutes for it to thicken to a creamy consistency.
If cooked too long, it will whey. Minced ham, shredded
dried beef, or minced parsley may be added just before
serving.
Creamed Eggs
4 quarts milk 4 teaspoons salt
2 cups butter 48 hard-cooked eggs
2 cups flour J teaspoon pepper
Make a white sauce of the first three ingredients, fol-
lowing directions for White Sauces. Add salt and chopped
whites to the sauce. Toast half slices of white bread, dip
in salted water, put on platter, and cover with sauce.
Strain yolks over the top, using a coarse strainer or a
potato ricer. Put toast in oven a few minutes to reheat.
Chopped ham may be added to sauce if desired.
Curried Eggs
4 quarts milk ^ teaspoon pepper
2 cups butter 5 or more teaspoons curry
2 cups flour 48 hard-cooked eggs cut
4 teaspoons salt in slices
Make a white sauce of the first three ingredients. Mix
salt, pepper, and curry together and add to sauce. Pile
58 RECIPES AND MENUS FOR FIFTY
sliced eggs in center of platters, put a border of boiled or
steamed rice around outside, and pour sauce over eggs.
Unless very hot, put in oven two or three minutes to re-
heat. If desired, triangles of toasted bread, instead of
rice, may be served around the eggs.
Eggs Scalloped with Peas
4 quarts milk teaspoon pepper
i cups butter 36 hard-cooked eggs
i cups flour 4 quarts canned peas
3 teaspoons salt 4 cups buttered crumbs
Make a white sauce of the first five ingredients, follow-
ing directions for White Sauces. Drain peas and season
to taste with salt, pepper, and sugar. Put a layer of peas
in baking dishes, then a layer of sliced eggs, pour over the
sauce, and cover with a thin layer of buttered crumbs.
Bake twenty minutes.
SOUPS
CLEAR soups contain chiefly the flavoring constituents
of the meat from which they are obtained. They are of
very little nutritive value, but the extractives and gelatine
which they contain promote the flow of gastric juice and
so aid digestion. A "thick" or cream soup contains more
nutriment; therefore, choose a clear soup if a substantial
meal is to follow, but if soup is to be the main dish, it
should be a thick one.
To Prepare Stock
Allow two-thirds lean meat to one-third bone and fat,
wipe the meat with a cloth wrung out of cold water. Cut
lean meat into one-inch pieces. Put the fat, bone, and
two-thirds of the lean meat into a kettle, add cold water,
allowing one pint to each pound of meat, bone and fat.
Let stand thirty to sixty minutes. Heat a frying pan hiss-
ing hot, put in a little marrow or suet, to prevent sticking,
brown one-third of the meat, stirring often, that all parts
of the surface may be seared. Add this brown meat to the
first, rinsing out frying pan with a little water from the
kettle. Heat gradually to the boiling point, and cook six
or seven hours at a low temperature.
Vegetables, spices, and salt should be added the last
hour. Strain and cool quickly. The cake of fat which
forms on the top of the stock should not be removed till
the stock is used, as it excludes all air. To remove fat
which forms, run a knife around the edge of the bowl,
59
6O RECIPES AND MENUS FOR FIFTY
then lift it out. The particles of fat remaining should be
removed by passing a cloth wrung out of hot water around
the edge of the receptacle and over top of the stock.
How to Clear Soup Stock
Remove fat from stock and put the quantity to be cleared
in stew pan, allowing white and shell of one egg to two
quarts of stock. Beat eggs slightly, break shell into small
pieces, mix with one cup cold water, and add to stock.
Place on front of range and stir constantly until boiling
point is reached ; boil two minutes. Set back where it may
simmer twenty minutes, remove scum and strain through
double thickness of cheesecloth placed over a fine strainer.
Soup Stock
Take a five-pound soup bone and ten pounds or more
of bones, trimmings, and pieces of meat from cooked
roasts, steaks, chops, etc. Wash soup bone, cut burned
parts from cooked meats, put into soup kettle with twelve
quarts water, simmer six hours. Strain, cool, remove fat,
and use as foundation for Vegetable, Noodle, or other
soups requiring stock.
Bouillon
Make Soup Stock, using five pounds raw meat in addi-
tion to that on soup bone. Simmer slowly six hours, add
four teaspoons peppercorns, four tablespoons salt, one and
one-half cups each of diced carrot, turnip, celery, and
onion. Cook one hour, strain, cool, remove fat, and clarify.
Turkey or Chicken Soup
After serving roast turkey or chicken, remove any
stuffing or pieces of white meat, break bones, and put into
SOUPS 61
stock kettle with leaves, roots, and outside pieces of celery
and uncooked ends of wings or pieces of necks. For three
or four large turkeys add three gallons cold water, cover,
and simmer slowly two to four hours. If allowed to boil,
the soup will be clouded and less delicate in flavor.
Strain, remove fat, season with salt, pepper, and onion
juice. Add white meat cut in half -inch pieces and three
cups boiled rice.
Vegetable Soup with Stock
10 quarts stock J teaspoon pepper
1 cup each carrots, -J tablespoon celery salt
turnips, parsnips, J cup rice cooked in
and cabbage I quart water
^ cup onion I quart stewed and strained
2 quarts boiling water tomato
Wash, pare, and chop vegetables, or put them through
meat grinder ; cook in boiling water until soft. Wash and
boil rice, then add rice and vegetables, with water in which
they were cooked, to stock. Add tomato and seasonings ;
serve very hot.
Vegetable Soup without Stock
i quart carrot 12 quarts water
i quart turnip 3 cups butter
ij quarts celery 6 tablespoons finely-
4^ quarts potato chopped parsley
6 onions Salt and pepper
Wash and pare carrots and turnips; cut in strips one
inch long and one- fourth inch wide, or put through meat
grinder. Wash, pare, and cut potatoes in small pieces.
62 RECIPES AND MENUS FOR FIFTY
Cut onion in thin slices and celery in quarter-inch pieces.
Measure vegetables after cutting ; mix all except potatoes,
and cook ten minutes in butter, stirring constantly. Turn
into soup kettle, add potatoes and water ; cook one hour.
Season to taste with salt and pepper, add parsley, and
serve at once, boiling hot.
Potato Soup
8 pounds potatoes 6 tablespoons salt
10 quarts hot milk 3 teaspoons celery salt
2 quarts water or stock i teaspoons pepper
4 medium onions 2 cups butter
4 tablespoons chopped i cups flour
parsley teaspoon cayenne
Cook potatoes and sliced onion in water or stock until
soft, then put through strainer without draining. Make
a white sauce of the milk, butter, and flour, following
directions for White Sauces. Add sauce to potato and
seasonings, bring to boiling point, sprinkle with parsley,
serve.
Celery Soup
8 quarts celery 2 chopped onions
5^ quarts boiling water 2 cups butter
7 quarts scalded milk 2| cups flour
Salt to taste i teaspoon pepper
Wash, scrape, and cut celery in half -inch pieces, cook
with onion in boiling water until quite soft, rub through
sieve. Heat milk in double boiler. Melt butter, add flour,
and when smooth stir into milk and let cook thirty minutes,
stirring occasionally until perfectly smooth. Have celery
mixture boiling, add milk, season, and serve with crackers
or croutons.
SOUPS 63
Cream of Cabbage Soup
6 pounds cabbage i cups butter
6 quarts boiling water i cups flour
6 quarts milk 5 or more tablespoons salt
i teaspoon pepper
Chop cabbage fine, add water and salt, cook until soft.
Make a white sauce of milk, butter, and flour, following
directions for White Sauce. Just before serving, turn
the two mixtures together, add pepper, more salt, if needed,
and one-half cup butter. If water cooks away very much
in boiling, add a little more. Serve with croutons or
crackers.
Corn Soup
8 cans corn I J cups butter
3 quarts boiling water i cups flour
7 quarts milk 5 or more tablespoons salt
2 small onions i teaspoon pepper
Chop onion fine, add water and corn, simmer twenty
minutes, stirring often. Make a white sauce of the milk,
flour, and butter, following directions for White Sauces.
Just before serving, turn the two mixtures together, bring
to boil, add seasonings, and serve.
A Cream of Corn Soup may be made of this by rubbing
corn mixture through sieve before adding it to the white
sauce. Serve with a spoonful of popcorn or of whipped
cream on top of each dish of soup.
Cream of Green Pea Soup
2 gallon cans peas 2 onions sliced
7 tablespoons sugar ij cups butter
5 quarts cold water ij cups flour
5 quarts milk 3 or more tablespoons salt
i teaspoon pepper
64 RECIPES AND MENUS FOR FIFTY
Drain peas, add sugar and cold water, and simmer until
peas are very soft; if water evaporates, add more. Rub
through sieve, reheat, and thicken with butter and flour
cooked together. Scald milk with onion, remove onion,
and add milk to pea mixture. Season to taste, serve very
hot.
Split Pea Soup
2 quarts split, dried peas 3 onions
7 quarts cold water i cup butter
3 quarts ham or corned I cup flour
beef stock 2 quarts hot milk
Salt and pepper to taste
Pick over peas, soak over night, drain. Cook water,
stock, onion, and peas together slowly three or four hours,
or until peas are very soft. Rub through sieve and thicken
with flour and butter which have been rubbed together.
Bring to boiling point, add seasonings and hot milk.
Beans may be used in place of split peas.
Lima Bean Soup
1} quarts dried Lima if cups butter
beans i cup flour
I cup chopped onion 5 quarts milk
6 sprigs parsley Salt and paprika to taste
6 stalks celery 4 or more teaspoons
i cup chopped carrot Worcestershire sauce
7 quarts cold water i teaspoon pepper
Soak beans over night, drain. Add water, onion, celery,
parsley, and carrot, and cook slowly three or four hours ;
rub through sieve. Melt butter, add flour and milk, and
cook thirty minutes in double boiler. Add seasonings,
SOUPS 65
combine mixtures, bring to boiling point, serve. Pea beans,
instead of Lima beans, may be used for this soup.
Baked Bean Soup
4 quarts cold Boston 2 quarts stewed and
baked beans strained tomato
9 quarts cold water f cup butter
i cup sliced onion f cup flour
12 stalks celery Salt and pepper to taste
Cook beans, water, onion, and celery together slowly
thirty minutes. Rub through a sieve, add strained tomato,
thicken with butter and flour cooked together; season to
taste with salt and pepper.
Cream of Cheese Soup
6 quarts chicken stock 6 cups grated cheese
6 quarts milk f teaspoon soda
i cups butter i teaspoon paprika
i cups flour Salt to taste
Make a white sauce of milk, butter, and flour, following
directions for White Sauces. Add hot stock, soda, cheese,
and seasonings. Serve as soon as cheese is melted.
Tomato Soup
2 gallon cans tomato 6 tablespoons sugar
6 quarts water i teaspoon soda
2 teaspoons peppercorns I cup butter
6 small bay leaves ij cups flour
1 teaspoon cloves Salt
2 onions Pepper
Cook together the first seven ingredients twenty minutes,
strain, and add soda. Thicken with butter and flour
66 RECIPES AND MENUS FOR FIFTY
cooked together, and season to taste with salt and pepper.
Serve boiling hot.
Cream of Tomato Soup
6 quarts canned tomato 3 teaspoons soda
I teaspoon peppercorns 6 quarts milk
3 bay leaves ij cups butter
3 sprigs parsley i cups flour
I large onion Salt
6 tablespoons sugar Pepper
Stew first six ingredients together for thirty minutes,
strain, and add soda. Make a white sauce of milk, butter,
and flour, cooking it thirty minutes in double boiler. Add
hot strained tomato and seasonings, and serve at once.
Oyster Stew
8 quarts milk 2 cups butter
6 to 8 quarts oysters i teaspoon pepper
3$ tablespoons salt Crackers
Pick over oysters carefully, removing any bits of shell ;
place in colander, pour over cold water, using six cups
in all. Reserve oyster liquor, heat to boiling point, and
strain through double cheesecloth. Heat milk in double
boiler to scalding point, add oysters, and cook until oysters
are plump and gills curled; add seasonings and oyster
liquor, and pour at once into tureens. If desired, split
crackers may be placed in bottom of tureens before turn-
ing in stew. The oysters may be cooked in oyster liquor
and added to milk just before serving, if preferred.
SOUPS 67
Potato Chowder
5 quarts diced potatoes 3 quarts water
i cup flour 2 pounds bacon
i cup bacon fat 2 cups chopped onion
8 quarts milk 4 tablespoons chopped
5 tablespoons salt parsley
i teaspoon pepper
Pare and cut potatoes in small pieces or half -inch dice.
Cut bacon in half -inch cubes, and cook slowly until crisp
and light brown. Skim out bacon and stir flour into one
and one-fourth cups of the fat. Put potatoes, bacon,
onion, water, salt, and pepper into large stew kettle, cover,
and simmer twenty minutes, or until potatoes are soft.
Make a white sauce of the milk, flour, and bacon fat, fol-
lowing directions for White Sauces. Combine mixtures,
add more seasonings if needed, put into tureens with split
crackers in bottom, sprinkle parsley over top. Serve very
hot.
Corn Chowder
5 quarts diced potatoes 5 cans corn
5 slices salt pork CU P flour
5 medium-sized onions 6 tablespoons salt
3 quarts boiling water I teaspoon pepper
7 quarts milk f cup butter
Cut pork in half -inch cubes, and cook slowly until light
brown and crisp ; add onion and cook slowly five minutes.
Put potatoes, pork cubes, onion, and boiling water into
kettle, and cook until potatoes are soft. Stir flour into the
fat which was tried out from pork, then add to milk which
has been heated in double boiler; cook twenty minutes.
Add corn to potatoes, cook a few minutes, add milk,
seasonings, and split crackers.
68 RECIPES AND MENUS FOR FIFTY
Fish Chowder
12 or more pounds cod 5 tablespoons salt
or other white fish I teaspoon pepper
5 quarts diced potatoes I cup butter
5 sliced onions 5 quarts scalded milk
5 slices salt pork 2 quarts boiling water
2j quarts cold water Crackers
Have fish skinned, but head and tail left on. Cut off
head and tail and remove fish from backbone. Cut fish
in two-inch pieces. Put head, tail, and backbone broken in
pieces into kettle with cold water, bring slowly to boiling
point, and simmer twenty minutes. Cut salt pork in half-
inch cubes, cook slowly until yellow, add onion, and cook
five minutes with gas turned low. Put potatoes, pork,
onion, drippings, and boiling water into large kettle, boil
five minutes, add fish and fish stock, and cook ten minutes.
Add hot milk, salt to taste, pepper, butter, and crackers
which have been soaked in cold milk or water. If cooked
fish is used for chowder, do not put pieces of fish in until
a few minutes before serving, for they will only need
reheating.
Clam Chowder
4 or 5 quarts clams i cup flour
5 quarts diced potatoes 5 tablespoons salt
5 slices fat salt pork ij cups butter
3 cups chopped onion 6 quarts scalded milk
3i quarts water i teaspoon pepper
Wash and pick over clams, drain. Chop finely hard
part of clams. Cut potatoes in three- fourths inch cubes.
Cut pork in half-inch cubes and cook slowly with onion
ten minutes. Cook potatoes, onion, pork, chopped clams,
SOUPS 69
salt, pepper, and water fifteen minutes ; add soft part of
clams, cook three minutes. Make a white sauce of milk,
butter, and flour. Combine mixtures and add crackers
soaked in cold milk. If clam liquor is used, it should be
heated, strained, and added just before serving.
Bean Stew
2 quarts kidney beans 4 quarts water
i gallon tomatoes I cup butter
1 quart celery 4 quarts diced potatoes
2 cups onion Salt and pepper to taste
Soak beans over night, drain. Cut celery in half -inch
pieces, chop onion, strain tomatoes. Put first five ingredi-
ents together into large stew kettle, bring to boiling point,
then simmer slowly five or more hours. If stew is to be
used for the midday meal, it would be well to let cook all
night in fireless cooker or Aladdin oven. About forty-
five minutes before serving, add potatoes, butter, and
seasonings.
Mexican Chili
2 quarts red kidney beans i quart tomatoes
4 pounds Hamburg steak 3 large chopped onions
pound suet Salt and Chili powder
8 or more quarts water to taste
Wash and soak beans for several hours, drain. Add five
quarts water and cook slowly until soft. They may be
cooked all night in fireless cooker or Aladdin oven. Cut
suet in very small pieces, add steak and three quarts or
more water, cook slowly three hours. When half done,
add strained tomatoes and onion. Half an hour before
serving add beans and seasonings. Serve with crackers
and cucumber pickles.
7O RECIPES AND MENUS FOR FIFTY
Parsnip Stew
3 or 4 pounds fresh raw 10 quarts water
or roast pork 18 medium-size parsnips
J pound salt pork 8 pounds potatoes
6 medium onions Salt and pepper to taste
Remove any burned parts from roast pork, add water,
and cook slowly one hour, or until meat is tender ; strain
liquor into large kettle, cut meat in small pieces. Cut salt
pork in half-inch dice, add sliced onion, and cook slowly
until pork is crisp and onion is yellow. Wash, peel, and
cut parsnips in slices. If slices are very large, quarter
them. Turn salt pork, onion, and parsnips into kettle with
pork stock ; cook thirty minutes, add potatoes cut in small
slices or pieces ; cook thirty minutes longer, or until vege-
tables are quite soft. Mix three-fourths cup flour with
cold water until free from lumps, stir into stew, boil three
minutes. Add meat, and salt and pepper to taste.
FISH
FISH must be perfectly fresh ; the flesh should be firm,
the gills red, and the eyes bright. Frozen fish may be
kept a long time, but must be used at once when thawed,
as it spoils more quickly than fresh fish. Do not keep fish
in refrigerator with milk, butter, and such foods, on ac-
count of the odor. Have an ice box or cold storage room
for fish, meat, etc. In case there is no provision made for
such foods, put fish in a tightly-covered tin receptacle
before placing in refrigerator.
Although fish are cleaned at market, additional clean-
ing is usually necessary. Remove any scales by scraping
slowly from tail toward head, holding knife nearly flat
on fish. Rinse knife often in cold water. Remove with a
sharp knife any clots of blood. Wipe fish thoroughly inside
and out with a cloth wrung out of cold salted water. Do
not put fish into water.
To skin a fish: With a sharp knife cut off a narrow strip
of skin the whole length of back, removing also the fins
along the back. Insert a sharp-pointed knife under the
skin near the gills, and loosen the skin carefully by work-
ing the knife down toward the tail on one side, then turn
fish and remove skin from other side.
When fish are in season: Cod, haddock, halibut, floun-
ders, bass, pickerel, lobster, and clams are in season at all
times; salmon and mackerel, May to September; shad,
January to June; bluefish, May to October; perch, pike,
sturgeon, and crabs, all summer; whitefish and cusk in
winter; swordfish, July to September; turbot, January
71
72 RECIPES AND MENUS FOR FIFTY
to March ; smelts, September to March ; oysters, Septem-
ber to May.
Cooking and serving of fish: Fish is sufficiently cooked
when the flesh begins to separate from the bones. Over-
boiling makes it soft and watery. Salt and vinegar or
lemon juice are often added to the water in which fish
is boiled ; the former improves the flavor, the latter keeps
the flesh white. Fish should always be served with some-
thing acid. This may be in a sauce, such as Maitre d'Hotel
Butter or Hollandaise Sauce, or in a garnish of lemon or
pickle, or in a vegetable accompanying the fish, as fresh
cucumbers or a salad. Of the many garnishes for fish, the
following are easily prepared : parsley, watercress, shreds
of red or green pepper ; slices of lemon, plain or sprinkled
with finely-chopped parsley ; hard-cooked eggs, tomatoes,
cucumbers, stuffed olives, or sliced pickles.
Boiled Fish
Clean fish as directed. Place on rack of fish kettle, or
tie in cheesecloth and drop in a large kettle half full of
boiling water. Cover kettle and simmer gently the re-
quired time, which varies with size and thickness of fish.
See Time-table. Small cod, haddock, bass, cusk, and
salmon are cooked whole ; large fish, such as halibut, are
cut in thick pieces. When done, place on platters, remove
dark skin, garnish with parsley and slices of lemon, and
serve with Egg Sauce ; or garnish with parsley and eggs,
and serve with Pickle Sauce.
Steamed Fish
Wrap fish in pieces of cheesecloth. Lay on plates in
steamer, and cook until flesh separates from bone. Serve
as Boiled Fish.
FISH 73
Broiled Fish
Clean fish as directed, sprinkle with salt and pepper,
and put in well-greased wire broiler. Slices of fish should
be turned often while cooking ; whole fish should be first
broiled on flesh side, then turned, and cooked on skin side
long enough to brown and crisp the skin. Loosen fish on
both sides, slip from broiler to hot platter. Spread white
fish with Maitre d'Hotel Butter ; oily fish with plain butter
and more salt if needed. Garnish as desired.
Cod, haddock, bluefish, shad, cusk, or mackerel are split
down the back and broiled whole, with or without the head
and tail. Salmon, swordfish, and halibut are cut in inch
slices for broiling. Smelts and other small fish are left
whole. Cod and haddock are usually scrodded for broil-
ing that is, split down the back and boned.
To Broil with Gas
Clean six four-pound fish as directed, brush skin side
of fish generously with pork drippings, sprinkle flesh
side with salt and pepper. Grease thoroughly rack in
broiling oven, lay fish on rack with skin side down. Cook
twenty to thirty minutes, or until flakes begin to separate
and flesh is delicately browned. Do not turn. When done,
loosen fish from rack, place on platters, spread with
Maitre d'Hotel Butter, if a white fish ; or with plain butter,
if a dark or oily fish. Slices of fish may be laid on a well-
greased shallow pan, instead of on the rack, if desired.
Baked Fish with Stuffing
Cod, haddock, cusk, bluefish, mackerel, etc., may be
cooked in this way. Clean six four-pound fish, sprinkle
74 RECIPES AND MENUS FOR FIFTY
inside and out with salt, stuff and sew. If white fish, cut
gashes on each side of backbone and insert strips of fat
salt pork. Shape in form of letter S, fastening with
skewers and twine. Or the head, tail, and backbone may
be removed, the fish stuffed, and laid flat in pan. Place
on greased fish-sheet or on bottom of dripping pans.
Sprinkle with salt and pepper, brush with melted butter
or pork drippings, dredge with flour, and place around
fish small pieces of fat salt pork. Baste often while
baking. See Time-table on page 82. Serve with Drawn
Butter, Egg, or Hollandaise Sauce.
Plain Stuffing
6 cups cracker or bread i-J teaspoons salt
crumbs f teaspoon pepper
ij cups melted butter i cups hot water
Mix ingredients in order given. This stuffing may be
varied by adding six teaspoons each of parsley, capers,
and pickles, and a little onion juice. This quantity is
sufficient for six four-pound fish.
Oyster Stuffing
6 cups cracker crumbs 3 tablespoons lemon juice
i-J cups melted butter 3 tablespoons finely-
2j teaspoons salt chopped parsley
J teaspoon pepper 4 cups oysters
Clean and drain oysters, mix with crumbs and season-
ings, moisten with melted butter and a little oyster liquor,
if needed.
Baked Fish without Stuffing
Spread pork drippings, or thin slices of salt pork, in the
bottom of agate dripping pans. Lay on this slices of large
FISH 75
fish, or smaller fish which have been split open and boned.
Spread with melted butter, sprinkle with salt and pepper.
Bake in a hot oven until the flakes begin to separate.
Remove to hot platters, spread with plain or Maitre d'Hotel
Butter, garnish, and serve.
Or bake until nearly done, then pour over fish rich milk
or thin cream, allowing one cup to a fish; finish baking
and serve.
Halibut a la Creole
1 8 pounds halibut 3 tablespoons sugar
2 quarts tomatoes I cup butter
i quart water I cup flour
6 slices onion I tablespoon salt
6 tablespoons mild pepper -J teaspoon paprika
Cook tomato, water, onion, pepper, and sugar together
twenty minutes. Melt butter, add flour, stir into hot mix-
ture. Add salt and paprika, cook ten minutes, and strain.
Cut fish into six pieces, clean, put into baking dishes, pour
over it the sauce, cover, bake thirty-five minutes. Remove
to platters, pouring sauce over fish. If halibut is cooked
whole, a longer time should be allowed for baking.
Fried Fish
Small fish are cooked whole ; large fish are divided into
sections or slices of any desired size. Clean, wipe dry,
sprinkle with salt and pepper, roll in flour, then in egg and
crumbs. Fry in deep fat, drain.
Or roll in flour or cornmeal, and saute in salt pork drip-
pings in frying pan.
76 RECIPES AND MENUS FOR FIFTY
Kippered Herrings
Remove fish from eight cans of kippered herrings. Lay
in shallow agate pans or on platters that can be put in
oven. Sprinkle with pepper and lemon juice, pour over
the liquor from cans, put in oven until well heated, and
garnish with parsley and lemon slices.
Buttered Finnan Haddie
Put six four-pound fish in large pan, cover with cold
water, bring to boiling point, and simmer slowly twenty-
five minutes; drain. Put on platters, spread generously
with butter, put in oven until butter is melted.
SHELLFISH
To Parboil Oysters
Clean oysters by putting into a colander or strainer,
pouring a small amount of cold water through them and
removing any pieces of shell.
Put one quart oysters at a time in saucepan, add one-
half teaspoon salt, and shake over fire until gills are curled
and oysters plump.
Raw Oysters
Use small, plump oysters, allowing six to each person.
Clean shells thoroughly and serve oysters on deep halves.
Arrange on plates of crushed ice, with valve end of shells
toward center of plate, and with a slice of lemon in the
center.
FISH 77
Fried Oysters
Clean one and one-half gallons oysters, dry on a towel ;
sprinkle with salt and pepper ; dip in flour or fine crumbs,
egg, and crumbs again. Fry in hot fat, drain, and serve
at once. Or saute in butter or bacon fat in a frying pan.
Panned Oysters
Clean and drain two gallons oysters. Melt two table-
spoons butter in a hot frying pan, add one pint oysters,
sprinkle with salt and pepper. Cook, stirring constantly,
until edges curl. Turn into double boiler to keep hot, but
keep water in lower part just below boiling point, or
oysters will be cooked too much. Continue until all the
oysters are cooked. Serve on toast, moistening with oyster
liquor.
Creamed Oysters
4 quarts milk and oyster 4 quarts oysters
liquor I teaspoon celery salt or
2 cups butter 6 tablespoons lemon juice
2j cups flour i cup chopped mush-
4 teaspoons salt rooms if desired
J teaspoon pepper
Parboil oysters, drain ; add enough rich milk to strained
oyster liquor to make four quarts. Make a white sauce of
the first four ingredients, following directions for White
Sauce. Add pepper, celery salt or lemon juice, and oysters.
When very hot, serve on well-toasted bread which has been
moistened in hot salted water.
78 RECIPES AND MENUS FOR FIFTY
Scalloped Oysters
6 quarts oysters 6 cups cracker crumbs
ij cups oyster liquor 3 cups melted butter
J cup milk or cream Salt
3 cups stale bread crumbs Pepper
Mix bread and cracker crumbs and stir in butter. Put
a thin layer in bottom of buttered baking dishes, cover
with cleaned oysters, sprinkle with salt and pepper ; repeat.
Dip oyster liquor and cream over top, cover with remain-
ing crumbs. Bake thirty minutes in hot oven. A little
finely-chopped celery is an improvement. There should
never be more than two layers to a dish for scalloped
oysters.
Steamed Clams
Wash and scrub clam shells, changing the water several
times. Put into large kettle, allowing one cup hot water
to one peck clams. Cover closely and cook until shells
open, remove at once from fire or clams will be overcooked.
Serve hot with melted butter.
Scalloped Clams
6 quarts clams I cup melted butter
6 quarts cracker crumbs Paprika to taste
Salt to taste 18 well-beaten eggs
Drain the liquor from clams and set aside. Chop clams
fine. Moisten cracker crumbs with equal parts of clam
liquor and milk. Season with paprika and salt to taste,
add melted butter, well-beaten eggs, and clams. Mix
thoroughly and put into well-greased baking dishes. Bake
until brown.
FISH 79
Lobster
To open a lobster: Wipe it, break off the claws, separate
tail from body by twisting and pulling at same time.
Remove meat from body; save the liver and coral, but
discard stomach and lungs. Break the large claws, or if
shell is soft, cut with scissors, and remove meat whole.
Crush the tail shell and remove meat in one piece ; cut the
meat open lengthwise and remove intestinal canal.
Lobster should be cooked only long enough to heat it
through, or it will be tough.
Creamed Lobster
Remove meat from shell and cut in cubes or small pieces.
Make White Sauce II, allowing one quart sauce for each
quart meat. Season with salt, paprika, chopped parsley,
and lemon juice. Add lobster meat, reheat, and serve on
toast or in patty shells.
Scalloped Lobster
Prepare as for Creamed Lobster, using White Sauce I ;
put in baking dishes, ramekins, or scallop shells, cover with
buttered crumbs, bake until crumbs are delicately browned.
Deviled Lobster
Prepare as for Creamed Lobster, with the addition of
two teaspoons each of onion juice, Worcestershire Sauce,
and mustard, a few grains cayenne, and a few drops
Tabasco, for each quart of sauce.
Shrimps and Crabs
Shrimps and crabs maybe creamed, scalloped, or deviled,
like lobster.
80 RECIPES AND MENUS FOR FIFTY
Fried Scallops
Cover six or eight quarts scallops with boiling water,
let stand three minutes, drain, and dry with cheesecloth.
Season with salt and pepper, dip in crumbs, egg, and
crumbs again. Fry in deep fat, or saute in butter in fry-
ing pan. Serve with Sauce Tartare.
Deviled Scallops
8 quarts scallops 8 tablespoons tomato catsup
i cup butter 8 teaspoons mustard
8 tablespoons Worcester- Juice 4 lemons
shire Sauce 4 teaspoons salt
4 teaspoons paprika
Parboil scallops two minutes, drain. Melt butter, add
Worcestershire Sauce and other seasonings, bring to boil-
ing point, serve.
Scalloped Scallops
6 quarts scallops 2 cups butter
3 or more cups chopped i cups flour
mushrooms 2.\ quarts rich milk
i cups chopped onion \ quart scallop liquor
Salt and pepper to taste
Parboil scallops two minutes. Drain and chop or cut
in slices. Melt butter, add onion and mushrooms, cook
slowly five minutes. Add flour, stir well, and add hot milk
and liquor, stirring all the time. When smooth and thick-
ened, add scallops, put in buttered baking dishes, and cover
with buttered crumbs. Bake until crumbs are brown.
MEATS
GOOD beef is firm and fine-grained in texture, bright
red in color, and well mottled with fat, which should be
firm and yellowish white.
Meat should be removed from wrapping paper as soon
as it comes from the market, as the paper will absorb
some of the juices.
Keep meat in a cool place, but never put it in the ice
compartment of a refrigerator, because the excessive
moisture hastens decay. In case of insufficient refrigerator
space, a large order may be given at one time, the butcher
delivering it as required.
Tender meats, such as the rump, the loin, or the ribs,
should be broiled, pan-broiled, or roasted; but tough
meats, like the flank, the round, or the brisket, should be
cooked in water very slowly for several hours. But what-
ever the method of cookery, the meat should first be sub-
jected to a high temperature long enough to sear the
outside, thus preventing the escape of the meat juices.
As a rule, the palatability and digestibility of dark meats
are greater when served rare, but of white meats when
thoroughly cooked.
Meats must be weighed, trimmed, and wiped with a
cloth wrung out of cold water, but must never be put into
water, as that draws out the meat juices.
81
82 RECIPES AND MENUS FOR FIFTY
TIME-TABLE FOR COOKERY OF MEATS AND FISH
Boiling
Beef
Range
Aladdin Oven
Braised or pot roast
4 to 5 hrs.
5 to 6 hrs.
Stew
3 to 4 hrs.
4 to 5 hrs.
Corned
4 to 5 hrs.
5 to 6 hrs.
Cod (see Haddock)
Fowl
2 to 3 hrs.
3 to 4 hrs.
Haddock (3 to 5 Ib. pieces)
20 to 30 min.
Halibut (3 Ib. pieces)
30 min.
Ham (15 Ibs.)
4 to 5 hrs.
5 to 6 hrs.
Mutton, leg or shoulder
2 to 3 hrs.
3 to 4 hrs.
Stew
2 to 3 hrs.
2 to 3 hrs.
Veal stew
3 to 4 hrs.
4 hrs.
Baking
Beef, rump or sirloin, rare
10 min. to Ib.
15-20 min. to Ib.
Chicken
2 hrs.
3 hrs.
Fish (3 to 4 Ibs. each)
i hr.
2 hrs.
Lamb
2 hrs.
3 hrs.
Yearling
2jto3 hrs.
4 to 5 hrs.
Chops
\ hr.
Turkey
3 hr s.
4 hrs.
Veal, leg or shoulder
4 to 5 hrs.
6 to 7 hrs.
MEATS 83
BEEF
Broiled Steak
Trim off superfluous or tainted fat from fifteen to twenty
pounds sirloin or rump steak, and wipe with cloth wrung
out of cold water. Grease wire broiler with some of the
fat, put meat in broiler, and broil over clear fire, turning
almost constantly until surface is well seared, then occa-
sionally until done. Steak cut one inch thick will require
five minutes if liked rare, six minutes if medium, and ten
minutes or so if well done. Remove to hot platters, spread
with butter, sprinkle with salt and pepper.
To Broil with Gas. Trim off fat and wipe steak. Light
gas in broiling oven five to ten minutes before using.
Grease rack in broiling pan with piece of fat. Lay steak
on rack, and when broiler is hot, place pan on highest
notch, so as to be as near flame as possible. As soon as
steak is seared on one side, turn and sear other side. In
turning, put the fork into steak as near edge as possible,
in order to prevent escape of juices. When well seared,
lower pan about six inches and cook slowly three to five
minutes, then turn steak and cook from three to five minutes
on that side. The time depends upon thickness of steak.
Remove to platters, season with salt, pepper, butter, and
drippings from broiling pan.
Broiled steak may be served with Maitre d'Hotel Butter
or Mushroom Sauce.
Steak with Onions
Slice one peck onions, cover with boiling water, cook
slowly twenty minutes, drain. When well drained, put
in saucepan or aluminum kettle, and let simmer until a
84 RECIPES AND MENUS FOR FIFTY
portion of the water has evaporated. Add one-half cup
or more butter and salt to. taste. Stir onions often until
soft and slightly browned. When steak is broiled and
seasoned, cover with onions and send at once to table.
Hamburg Steak
10 pounds finely-chopped i teaspoon pepper
raw beef 3J tablespoons or more
| cup minced onion salt
| cup minced green peppers
Chop onion very fine. Mix ingredients thoroughly.
Shape in form of steaks one inch in thickness, or in small,
flat cakes. Broil or pan-broil, spread with butter or Maitre
d'Hotel Butter, or serve with Brown, Mushroom, or
Tomato Sauce. The peppers may be omitted.
Beefsteak Roll
Take large, thin slices of steak from the round: there
should be about ten pounds. Wipe meat and lay out flat.
Prepare stuffing as for roast chicken. Spread it evenly
over slices of steak, roll up tightly, and tie with string,
securing ends well. Saute rolls in iron frying pan in salt
pork drippings, turning them so as to be well browned on
all sides. Put rolls in covered roasting pans, pour over
drippings and enough boiling water to cover bottom of
pans. Cover and cook slowly two or three hours, turning
meat once, and adding more water if needed. Take meat
out on platters, remove strings, and keep hot while gravy
is made. Make gravy from liquid in pans, allowing eight
tablespoons flour to each quart of liquid. Mix flour with
water to pour easily. Season with salt, pepper, and kitchen
bouquet. Serve in gravy boats. Carve steak by cutting
crosswise through beef and stuffing.
MEATS 85
Roast Beef
There should be from fifteen to twenty pounds, and it
may be left in one large piece or cut in two. Wipe, trim-
ming off any fat or skin which may be discolored or
tainted. Put on rack in dripping pans, skin side down,
rub over with salt, dredge with flour. Place in hot oven,
in order to sear surface quickly. As soon as flour in
bottom of pan is browned, reduce heat and cook the re-
quired time, basting often. See Time-Table for Cooking.
If meat is quite lean, put two or three tablespoons drip-
pings in pans. When meat is about half done, turn, dredge
other side with flour, and finish roasting.
To Roast in Aladdin Oven. Trim and wipe meat as
above. Saute in hot greased frying pan, turning so as to
brown all sides. Lay on rack in dripping pans. Unless
there is plenty of fat on roasts, put two or three table-
spoons drippings in pans. Light oven one hour before
using. Put in meat, allowing fifteen to twenty minutes
to the pound for roasting. Turn meat and change pans
around when half done, in order that meat may be uni-
formly cooked. Serve Brown Gravy or Mushroom Sauce
with roast beef.
Brown Gravy
i cups drippings 2^ quarts water
i cups flour Salt and pepper to taste
Pour off clear fat, reserving one and one-half cups of
brown drippings in bottom of pans. Turn this into large
saucepan, stir in browned flour. When smooth, add hot
water, stirring constantly until smooth and thickened.
Boil five minutes, season to taste. The gravy should be
of a rich brown color, but if it is not, add kitchen bouquet
86 RECIPES AND MENUS FOR FIFTY
as needed. Strain if lumpy. Brown the flour in frying
pan, stirring constantly until a uniform yellowish brown
color.
Yorkshire Pudding
i quarts milk i teaspoons salt
i quarts flour 6 egg's
Mix salt with flour, add milk gradually, that mixture
may not become lumpy. Add beaten eggs, then beat mix-
ture two minutes with Dover egg beater. Cover bottom
of hot pans with hot beef drippings; pour in batter to
depth of one-half inch. Bake thirty minutes, or until
brown all over, basting, when well risen, with hot beef
drippings. Cut in squares and serve around roast.
Braised Beef
12 to 15 pounds beef i quarts diced turnips
from lower part of i cups onion
round 2 teaspoons peppercorns
ij quarts diced carrots i cups celery
2.\ quarts boiling water 2 cups diced salt pork
Wipe meat, sprinkle with salt and pepper, dredge with
flour, and brown entire surface in beef or pork drippings
in frying pan. Put beef into kettle with closely fitting
cover, add vegetables, pork, seasonings, and boiling water.
Bring to boil, put into oven, and cook slowly four or five
hours. When meat is tender, strain off two and one-half
quarts liquor, thicken with one cup flour mixed to a smooth
paste with cold water, season to taste with salt, pepper,
and kitchen bouquet, and serve in gravy boats. Serve
vegetables as a garnish for the meat.
MEATS /
Pressed Beef
12 pounds beef from flank, 2 cups onion
brisket, or round 2 cups carrot
I tablespoon salt i teaspoon peppercorns
Sweet herbs to taste J cup vinegar
Wipe and trim meat, cover with boiling water, bring to
boiling point, simmer until meat is in shreds. Add vege-
tables and seasonings one hour before it is done. Remove
meat and pack in long, narrow pans. Reduce liquor to
three cups, strain and pour over meat. Cover and press
with a heavy weight. Serve cold in thin slices.
Corned Beef
Wash corned beef, put in kettle, cover with cold water,
bring slowly to boiling point. Boil five minutes, remove
scum, and cook slowly until tender. If it is to be pressed,
cook until it falls to pieces, and let it stand in water until
partially cooled. Pack it in brick-shaped pans, laying the
long fibers lengthwise, and mixing in the fat so that it will
be well marbled. Press until cold. Fifteen pounds is
sufficient for one meal, but from twenty to twenty-five
pounds will be needed if it is desired to have enough left
over for hash.
Boiled Dinner
Prepare and cook corned beef as above, being careful
that it does not cook to pieces. Two hours before dinner
remove meat and a part of the liquor to another kettle,
and replace in Aladdin oven or on back of range to keep
hot, or to cook more if necessary. Have small cabbages
cut in eighths, carrots and turnips in any desired shape,
small potatoes left whole. Skim off fat from corned beef
88 RECIPES AND MENUS FOR FIFTY
liquor, put in carrots and cook thirty minutes, add cabbage
and turnips and cook from thirty to forty-five minutes,
then add potatoes and cook until all are done. If there is
not sufficient liquor, add boiling water. Serve cabbage
in separate dishes, the other vegetables on platters with
beef. Serve mustard or mustard pickles with corned beef.
Boiled Tongue
Wash twelve pounds corned tongues, cover with cold
water, bring slowly to a boil, boil five minutes, removing
the scum as it rises. Simmer three or four hours, or until
tender. Remove skin and roots, and serve hot with
Piquante or Highly Seasoned Tomato Sauce. Or let cool
in liquor in which they are cooked, and peel just before
serving. Arrange slices overlapping each other around
platters, with watercress piled in center. Serve with
Tartare Sauce.
Fresh tongues may be used instead of corned, but
should be put directly into boiling water.
Braised Tongue
3 fresh beef tongues i cup diced carrot
I cup onion I cup diced celery
Wash tongues, put in kettle, cover with boiling water,
and cook slowly two hours. Remove skin and roots, put
tongues in deep pan, surround with vegetables, and pour
over the sauce. Cover closely and cook two hours in slow
oven, turning meat once. Slice, arrange on platters, pour
the hot sauce over meat, and serve at once.
Sauce. Melt one cup butter, add one cup flour, and stir
until smooth and well browned. Add two quarts water
in which tongue was cooked. Season with three teaspoons
Worcestershire Sauce, salt, and pepper.
MEATS 89
Beef Stew
I cup beef drippings 6 bay leaves
12 pounds beef 6 sprigs parsley
4 tablespoons salt 2 quarts diced turnip
i teaspoon peppercorns 2 quarts diced carrot
12 cloves 6 small sliced onions
Pepper Coarse stalks celery
Use any of the less expensive cuts of meat; left-over
roast or steak may be used, in which case it is not necessary
to brown it again.
Cut beef in one-inch cubes. Dredge two-thirds of the
meat with flour and brown it in the drippings. Put in a
large kettle with remaining meat, add three quarts boiling
water, and cook slowly four or more hours. Add vege-
tables and seasonings two hours before serving. If it is
desired to have potatoes in stew, cut them in slices and
add half an hour before taking from fire. Thicken with
two cups flour mixed with enough water to pour easily.
Watch carefully while thickening, lest it burn on the
bottom. Gravy left from roast beef should be added to
the stew. Serve very hot with dumplings or baking powder
biscuit.
Dumplings
2 quarts flour 5J tablespoons baking
4 teaspoons salt powder
3 tablespoons shortening 3 cups milk
Sift dry ingredients together, rub in shortening with
tips of fingers. Add milk gradually, using a knife for
mixing. Take on floured board, pat and roll out to one-
half inch thickness. Shape with a small biscuit cutter.
9O RECIPES AND MENUS FOR FIFTY
Place close together in buttered steamer, cover closely,
steam twelve minutes. Serve at once.
Spanish Stew
12 pounds beef i or 2 sweet green peppers
2 quarts tomatoes 3 large onions
1 quart water Salt to taste
Cut beef in one-inch cubes. Dredge two-thirds of the
meat with flour and brown in beef drippings. Seed and
chop peppers, slice onions, strain tomatoes. Put all in-
gredients into large kettle, bring to boiling point, and
simmer four hours, or until meat is tender. Before serv-
ing, thicken with two cups flour mixed with enough water
to pour easily. Stir almost constantly until it thickens and
boils, in order to prevent its sticking and burning on
bottom.
Beef Loaf
10 pounds raw beef 8 eggs
2 pounds fat salt pork 3 or more tablespoons salt
6 cups dry bread crumbs 5 teaspoons mixed herbs
4 cups water or stock 5 tablespoons minced
more or less as needed onion
i teaspoon pepper
Chop meat and onion very fine. If bread is hard and
dry, dip for a moment in cold water, then wring dry in
cloth before crumbling. Mix all ingredients thoroughly,
pack in brick-shaped pans, bake two and one-half hours
in Aladdin oven, or in range with slow heat. Baste occa-
sionally. Serve hot or cold.
MEATS 91
Beef a la Paysanne
10 pounds finely-chopped 3 tablespoons salt
raw beef I teaspoon pepper
4 pint cans tomato soup 3 cups buttered crumbs
Mix beef thoroughly with salt and pepper. Rinse out
cans with half as much water as there is soup. Put a layer
of meat in bottom of casserole or baking dishes, then a
layer of soup, another layer of meat, and so on until all
the beef and soup are used. Cover with a thin layer of
buttered crumbs. Bake two hours in Aladdin or other
slow oven. Serve from the dishes in which it is cooked.
Liver with Bacon
Have six or more pounds beef liver cut in slices one-
half inch in thickness. Pour boiling water over liver, let
stand five minutes, drain. Sprinkle with salt and pepper,
dredge with flour, and cook slowly in plenty of bacon fat
until well cooked and browned slightly on both sides.
Arrange on platters with crisp bacon. See directions for
cooking bacon.
Liver Loaf
10 pounds sliced liver 3 teaspoons poultry season-
2 tablespoons onion ing
2 tablespoons salt 6 tablespoons vinegar or
8 eggs well beaten juice of 2 lemons
6 cups stale bread crumbs
Cook liver in boiling salted water five minutes, drain,
and chop fine. Mince onion very fine. Soak bread in cold
water and wring dry in a cloth. Mix ingredients thor-
oughly. Line brick-shaped pans with thin slices bacon,
92 RECIPES AND MENUS FOR FIFTY
pack tightly with liver mixture, cover with bacon, and
bake two hours or more in moderate oven. Turn from
molds and serve with Tomato Sauce.
Braised Liver
12 pounds beef liver 2 cups diced turnip
2 cups diced carrot I pound salt pork
2 cups diced onion 2 teaspoons peppercorns
2 cups diced celery 2 teaspoons whole cloves
3 bay leaves
Pour boiling water over liver, let stand five minutes,
then saute on all sides in hot pork or bacon drippings.
Put meat in kettle, add vegetables and seasonings, lay thin
slices pork or bacon over meat, add two quarts water or
stock, cover closely, and cook three or more hours in slow
oven. Remove meat, strain liquor, and thicken, using
eight tablespoons flour to one quart liquid. Season to
taste with salt, pepper, and kitchen bouquet ; serve in gravy
boats. Arrange sliced liver on platters, garnish with the
vegetables, and serve with it fresh or pickled cucumbers,
or tomato catsup.
Tripe in Batter
Wash eight pounds pickled honeycomb tripe, cover with
boiling water, and simmer gently thirty minutes, or till
tender. Drain, wipe as dry as possible, and cut in pieces
for serving. Sprinkle with salt and pepper, dip in batter,
cook in frying pans in a small quantity of hot fat until
well browned on both sides. Drain on brown paper.
Batter. Mix and sift five cups flour, one and one- fourth
teaspoons salt, and seven teaspoons baking powder. Add
one and two-thirds cups milk and five well-beaten eggs.
MEATS 93
Lyonnaise Tripe
10 pounds honeycomb tripe 2j cups chopped onion
2 cups butter 6 tablespoons minced
Salt to taste parsley
i teaspoon paprika
Cook tripe in plenty of boiling water until very tender.
Drain, cut in two-inch squares or strips. Cook onion
slowly in butter until soft, turn in tripe, and toss about
until butter is absorbed and tripe slightly browned.
Sprinkle with salt, paprika, and parsley. If tripe is not
pickled, add lemon juice or vinegar to taste. Serve very
hot in covered dishes.
Tripe a la Creole
10 pounds tripe I cups chopped onion
ij cups flour f cup chopped green
i cups butter pepper
3 quarts strained tomato
Melt butter, add pepper and onion, and cook until onion
is soft and yellowish in color. Add flour, stir until smooth,
then add tomato, stirring constantly until smooth and
thickened. Season to taste with salt. Boil tripe until
tender, cut in two-inch pieces, add to sauce, and simmer
ten minutes.
MUTTON AND LAMB
Broiled Chops
Wipe fifteen pounds chops, trim off superfluous fat, and
broil, following directions for Broiled Steak, and allow-
ing from six to eight minutes if liked rare, and from eight
94 RECIPES AND MENUS FOR FIFTY
to ten if liked well done. Arrange chops in circle on hot
platters, sprinkle with salt and pepper, and spread with
butter if desired.
Pan-Broiled Chops
Prepare as for Broiled Chops. Put in hissing-hot fry-
ing pans, sear, turn, and sear other side. Turn often, but
do not pierce chops with fork, or juices will escape. Cook
about six minutes if liked rare, eight to ten minutes if
liked well done. If much fat collects in pan, pour it off.
Turn chops on edge long enough to brown fat. Sprinkle
with salt and pepper, spread with butter if desired, and
serve very hot.
Baked Chops
Wipe and trim chops, arrange on rack in dripping pans,
sprinkle with salt and pepper, and cook in hot oven thirty
minutes, turning them when about half done. Remove to
hot platters and serve at once.
Boiled Leg of Mutton
Remove caul from two twelve-pound legs of mutton,
wipe meat, put in kettle. Cover with boiling water, bring
to boiling point, and boil five minutes, removing scum as
it rises. Simmer until meat is tender, allowing fifteen
minutes to the pound. When half done, add three table-
spoons salt. Serve with Caper Sauce.
Roast Lamb
Three eight-pound legs of yearlings will be sufficient.
Remove caul and outer skin, wipe, sprinkle with salt and
pepper, dredge with flour, place on rack in dripping pans.
If cooked in range or gas oven, allow fifteen minutes to
the pound, basting often. If cooked in Aladdin oven,
MEATS 95
allow twenty-five or thirty minutes to the pound, turning
meat and changing pans around when half done. Serve
with Brown Gravy made as for Beef Roast, or with Mint
Sauce.
Braised Leg of Mutton
Have two twelve-pound legs of mutton boned. Wipe,
roll, and tie securely in shape. Melt one-half cup pork fat,
add one cup each diced onion, turnip, and carrot, two bay
leaves, and two sprigs parsley. Cook five minutes, add
two quarts boiling water, one tablespoon salt, and one-
half teaspoon peppercorns ; pour over the mutton. Cover
closely and cook slowly three hours. Remove from pan
and keep hot while making sauce. Melt one and one-
fourth cups butter or drippings, add one and one-fourth
cups flour, stir till well browned, then add strained liquor
from pan. There should be two quarts.
Roast Shoulder of Lamb
Have three shoulders of yearlings boned at market.
Wipe with damp cloth, sprinkle with salt, stuff, roll, and
tie securely. The stuffing may be omitted if preferred.
Put into boiling salted water to nearly cover, boil five
minutes, removing scum as it rises. Cook gently in Aladdin
oven or over simmerer two hours, or until tender. Then
remove from water, drain, put in dripping pans, dredge
with flour, salt, and pepper, and cook in hot oven forty-
five minutes, or until brown and crisp on surface. Baste
with some of Jhe liquor in which meat was cooked. Make
Brown Gravy with drippings and stock, following direc-
tions given with Beef Roast. If gravy is colorless or
insipid, add kitchen bouquet. Stuffing may be made as for
Roast Shoulder of Veal, omitting lemon juice.
96 RECIPES AND MENUS FOR FIFTY
Irish Stew
1 6 pounds mutton I quart diced carrot
6 quarts potatoes I quart diced turnip
6 large onions Salt and pepper to taste
Wipe and cut in small pieces about sixteen pounds from
forequarter of mutton. Saute half of it in beef or pork
drippings until well browned. Put all the meat into kettle,
add three quarts boiling water, bring to boiling point, and
cook slowly in Aladdin oven or on back of range three
hours. At end of first hour, add sliced onions, turnip, and
carrot. An hour later add potatoes cut in one-third inch
slices, and season to taste with salt and pepper. Before
serving, thicken with two cups flour stirred to a smooth
paste with cold water. Boil two minutes or more, stirring
carefully to prevent burning. Serve with Dumplings or
small Baking Powder Biscuit.
Lamb Stew
1 6 pounds lamb from 4 small cans peas
the forequarter 2 quarts stock or water
4 onions sliced 2 quarts strained tomato
I cup drippings Salt and pepper to taste
Cut meat into one-inch cubes. Fry onions in drippings
till slightly colored, then skim into kettle. Dredge meat
with flour and brown in drippings. Put meat and stock
in kettle with onion, cover, cook slowly in Aladdin oven,
or on range two hours, or until lamb is tender. Soak
pieces of toast in the hot seasoned tomato and arrange on
platters. Skim out meat, put on toast, and keep hot. Add
remainder of tomato to stock, and thicken with one and
one-half cups flour mixed to a paste with cold water. Boil
MEATS 97
till thickened, add peas, season, heat thoroughly, and pour
over meat and toast. Mutton may be used instead of lamb.
Fricassee of Lamb
12 to 1 6 pounds meat 3 quarts water
from the forequarter I onion sliced
Bacon fat Salt and pepper to taste
Have lamb boned and cut in pieces for serving. Wipe,
sprinkle with salt and pepper, dredge with flour, and
brown in bacon fat. Put in kettle, add boiling water,
boil five minutes, removing scum as it rises. Simmer in
Aladdin oven, or on range, two hours for lamb, three
hours for mutton. Remove from kettle and keep hot while
sauce is made. Melt one cup bacon fat, cook onion in it
slowly five minutes. Remove onion, add one and one-
fourth cups flour, stir till smooth, add three quarts of the
stock in which meat has been cooked, and from which all
fat has been skimmed. Cook until thickened, season with
salt, pepper, and kitchen bouquet. Arrange meat on
platters and pour over it the sauce.
VEAL
Roast Shoulder of Veal
Have two medium-sized forequarters of veal boned at
market. Trim off tainted or discolored skin or fat, and
wipe with cloth wrung out of cold water. Sprinkle with
salt, fill cavity with stuffing, make into rolls, and tie
securely. Dredge with flour, sprinkle with salt and pepper,
lay on rack in dripping pans. Cover top with slices of fat
salt pork and cook six hours in Aladdin oven, or four hours
in range. Remove meat and keep hot while making gravy.
98 RECIPES AND MENUS FOR FIFTY
Pour off some of the clear fat, leaving one and one-half
cups brown drippings, add one and one-half cups flour,
stir until well browned, add two and one-half quarts water,
stir until smooth and thickened. Season to taste with salt
and pepper. The thick part of leg or loin may be boned
and roasted in the same manner.
Stuffing
I quart dry bread crumbs 4 tablespoons chopped
4 teaspoons salt onion
3 tablespoons lemon juice I cup melted drippings
i tablespoon mixed herbs I cup chopped salt pork
Water to moisten if needed
If bread is hard and dry, dip in cold water and wring dry
in cloth before crumbling. Mix ingredients thoroughly.
Braised Shoulder of Veal
Bone, wipe, and tie securely ; then cook same as Braised
Beef.
Veal Fricassee
Cut sixteen pounds veal from forequarter in pieces for
serving. Wipe, sprinkle with salt and pepper, dredge
with flour, and brown in salt pork fat. Put in kettle with
three quarts boiling water and cook slowly three hours,
or until meat is tender. Melt two cups pork fat, add two
cups flour, and stir until well browned, then add three
quarts of water in which veal was cooked, stirring con-
stantly until smooth and thickened. Season with salt,
pepper, onion juice, and lemon juice. Serve veal in center
of platter, garnish with parsley, and surround with hot
sauce.
MEATS 99
Veal Fricassee with Tomato
Have sixteen pounds veal from the forequarter boned
and cut in pieces for serving. Wipe, roll in egg and
crumbs, and saute in pork or beef drippings. Put into
kettle, add three quarts Tomato Sauce, cover closely, and
cook slowly three or four hours.
Veal Stew
Have two shoulders of veal boned and cut in pieces for
serving. Put in kettle, add two quarts boiling water, boil
five minutes, then cook slowly in Aladdin oven or on range
four hours, or until tender, adding salt when half done.
Add milk to make three quarts liquid, thicken with one and
one-fourth cups each flour and butter creamed together.
Season to taste with salt and pepper. Arrange meat on
pieces of toast and pour over them the hot sauce.
Mock Birds
Have from eight to ten pounds veal cut from leg or
loin, in slices half an inch thick. Remove bone, fat, and
skin, and pound until fiber is broken. Cut in pieces five
inches long and three wide. Make a forcemeat as follows :
Put veal trimmings and six slices fat salt pork through
meat grinder ; add one-half their measure of fine cracker
crumbs. Season highly with salt, pepper, lemon juice,
paprika, onion juice, and poultry seasoning. Moisten with
beaten egg and hot water. Cover each piece of veal nearly
to the edge with this forcemeat, roll, and fasten with
wooden toothpicks. Dredge with salt, pepper, and flour,
and brown in pork drippings. Put in stew pan, add three
quarts rich milk, and simmer twenty minutes, or until
meat is tender, watching carefully that it does not burn.
TOO RECIPES AND MENUS FOR FIFTY
Remove birds to pieces of toast ; thicken milk with one cup
flour creamed with one cup butter, season to taste, and
pour it over birds and toast* '
Veal Loaf I
10 pounds veal from 6 tablespoons lemon juice
the forequarter 3 tablespoons salt
i pounds fat salt pork I teaspoon pepper
1 8 common crackers 2 tablespoons minced onion
f cup thin cream 2 tablespoons sage
Put veal and pork through meat grinder, roll crackers,
and mix all ingredients thoroughly. Pack in brick-shaped
pans, bake slowly three hours, basting with pork fat.
Serve cold, cut in thin slices.
Veal Loaf II
10 pounds veal from i teaspoon pepper
forequarter Salt to taste
i pound bacon 3 or 4 onions
Cook veal and onions in boiling water to barely cover,
until tender; remove meat and let get cold. Left-over
roast veal may be substituted for a part of the meat, in
which case it would be ready for use without boiling. Put
veal and bacon through meat grinder, season well, and
moisten with enough stock to pack. Put in brick-shaped
pans, set pans in larger ones containing water, and cook
one hour or longer in a moderate oven. Let loaves get
perfectly cold before removing from pans.
Veal Hearts
Wash twelve veal hearts, but do not let them soak.
With a pair of scissors cut out veins and arteries. Fill
MEAtS j /^ ;
cavities with stuffing and sew edges of opening together.
Saute the hearts in salt pork fat ; then put in kettle with
two quarts boiling water. Cover closely and cook three
hours in Aladdin oven, or in range with slow heat. Re-
move hearts to platters. Thicken liquid in pan with one
cup flour mixed till smooth with cold water ; season to taste
with salt, pepper, and kitchen bouquet. If sauce is too
thick, add a little hot water. Serve in gravy boats. Serve
with the hearts onions which have been boiled until very
soft, then browned slightly in butter.
Stuffing
I quart small, dry pieces 4 tablespoons finely-
of bread chopped onion
4 teaspoons thyme 3 eggs well beaten
I tablespoon salt I cup melted drippings
I teaspoon marjoram -J teaspoon sage
teaspoon pepper Water if needed
Put dry bread into cold water, then wring dry in a cloth
before crumbling. Mix ingredients thoroughly.
PORK
Pork Chops
Wipe fifteen to twenty pounds chops, sprinkle with salt
and pepper, put in hot frying pans, and cook slowly until
well browned on each side.
Baked Pork Chops
Wipe chops, sprinkle with salt and pepper, put on racks
in dripping pans, and cook forty-five minutes, or until
done, in a hot oven, turning when half cooked.
FOR FIFTY
Roast Pork
Wipe fifteen to twenty pounds pork, sprinkle with salt
and pepper, put on rack in dripping pans, cook from three
to four hours in range, or from five to six hours in Aladdin
oven. If desired, gravy may be made as for other roasts.
Barbecued Fresh Ham
Wipe a large, fresh ham and score rind with sharp
knife. Mix one tablespoon of mustard seed, half a tea-
spoon each of celery seed and peppercorns with one cup
sugar, one cup of vinegar, and two cups water ; let stand
ten or fifteen minutes. Pour this pickle over ham, letting
it stand several hours, or over night, and turning it several
times. Put into dripping pan, fat side down, and cook in
Aladdin oven six hours ; or put in covered roaster and
cook in range four hours. Strain the pickle and keep it
hot, basting occasionally with it until all is used. Serve
hot or cold.
Boiled or Baked Ham
Soak over night two well-scrubbed nine-pound hams.
Put into cold water with one tablespoon pickling spice,
six slices carrot, six slices onion, two stalks celery, one
teaspoon celery salt, three sprigs parsley, and one-half cup
strong vinegar. Bring to boil and cook slowly five or
more hours, or until tender. Do not overcook, or it will
be difficult to carve nicely. If it is to be served cold, let it
cool in the water in which it was cooked.
For baked ham, remove skin and cover with following
paste: one cup brown sugar, one cup soft, fine bread
crumbs, one teaspoon mustard, and enough vinegar to hold
the paste together. Stick ham with cloves and make in-
MEATS IO3
cisions over entire surface. Bake one hour, basting with
one cup water mixed with one-fourth cup vinegar and
two tablespoons brown sugar. Serve hot or cold.
Broiled Ham
Have eight pounds or more ham cut in thin slices.
Soak one hour in lukewarm water, drain, wipe, and broil
three minutes.
Fried Ham
Have ham cut in thicker slices than for broiling. Wipe,
remove rind, and soak in lukewarm water for an hour.
Drain, dry on cheesecloth. Put into hissing-hot frying
pans and brown quickly, first on one side, then on the
other. Do not cook too long, or the ham will be hard and
dry. Serve with eggs fried in the ham fat, or with the
following sauce poured over ham just before serving:
Pour off any clear fat in frying pan, then add one and
one-half cups vinegar, four tablespoons prepared mustard,
four tablespoons sugar, and one teaspoon paprika, and
bring to boiling point.
Bacon
Have bacon cut in very thin slices. Put in dripping
pans, crowding slices closely together. Cook in hot oven
until a golden brown, removing the pieces with skimmer
or fork as soon as done. They will not be crisp until lifted
out of the fat. Keep in warm place until ready to serve.
Sausages
Cut apart ten pounds link sausages and wipe with a wet
cloth. Pierce each one in several places with a fork. Lay
sausages close together on rack in dripping pans, and cook
IO4 RECIPES AND MENUS FOR FIFTY
in hot oven until brown and crisp. If overcooked they will
be dry and tasteless. Serve with Fried or Glazed Apples,
or mashed potato.
Frankfurters
Wipe, cover with boiling water, and cook slowly until
they rise to the surface of water. Drain, garnish with
parsley, and serve with mustard pickles and rye bread.
Frankfurters may also be sauted in salt pork drippings
or butter, in frying pans. They should be thoroughly
cooked, and brown and crisp on the surface.
Scrapple
Boil six or eight pounds fresh pork in four quarts water
until so tender that it falls to pieces. Any of the cheaper
cuts of meat or left-over roast may be used. Strain the
liquor into fireless cooker kettle. Chop meat finely, remov-
ing any bones or gristle, and return to liquor. Bring to
boiling point and thicken with one quart corn meal. Boil
five minutes, put in cooker, and cook several hours. Season
to taste with salt and pepper. Turn into shallow oblong
pans to mold. Cut in half-inch slices and cook on griddle
until brown and crisp on both sides.
Creamed Salt Pork
I pound fat salt pork I cups flour
3 quarts milk Salt and pepper to taste
Cut pork in half-inch dice, fry until golden brown,
then add flour, stir until smooth, and remove from fire.
Heat milk in double boiler, add to above mixture, stirring
constantly until smooth, and return to double boiler. Cook
thirty minutes, stirring once or twice. Serve with baked
potatoes.
MEATS IO5
Crisp Salt Pork
Cut fat salt pork in very thin slices, soak thirty minutes
in lukewarm water, drain. Dip each piece in flour so that
each side is well coated, but shaking off any loose flour.
Put :n not frying pans, and cook until crisp and golden
brown on each side. Drain, put on hot platters, and serve
with baked potatoes and cream sauce made as follows:
Pour off clear fat, reserving one and one-fourth cups of
the brown drippings in bottom of pans, to use in place
of pork, and proceed as in Creamed Salt Pork.
POULTRY AND GAME
To Select Poultry and Game
A chicken has soft feet, smooth skin, many pinfeathers,
and soft cartilage at end of breastbone. A fowl has long
hairs, thick yellow skin, hard scaly feet, and a breast-
bone which is hard and bony to the very tip. Fowl are
preferable for stewing, because of the larger amount of
meat in proportion to bone. A good turkey also will
have soft, pliable breastbone. Good geese have many pin-
feathers. Small birds should be plump, with soft feet
and pliable bills.
To Dress and Clean Poultry
Singe, to remove hairs, by holding bird over a flame
from gas or burning paper, turning so as to expose all
parts of surface to blaze. Take out pinfeathers, using a
small, sharp-pointed knife. Cut off head, turn back skin,
and cut off neck close to body. Cut through skin around
leg one inch below leg joint, being careful not to cut
106 RECIPES AND MENUS FOR FIFTY
tendons. Place leg at this cut over edge of table, and
press downward to break bone, then take foot in right
hand, holding bird in left, and pull off foot, drawing out
with it the tendons. In old birds tendons must be drawn
separately, using a skewer.
Make incision in skin below breastbone large enough
to admit hand. Remove entrails, gizzard, heart, and liver.
Care must be taken not to break gall bladder, which lies
under liver. Remove lungs and kidneys from hollows each
side of backbone. Insert two fingers under skin close to
neck, and draw out windpipe and crop. Remove oil bag.
Wash bird by letting cold water run through it. Be sure
that everything has been removed, and that bird is clean,
then wipe dry inside and out. A disagreeable odor may
sometimes be removed by washing thoroughly in soda
water.
To Stuff and Truss Poultry
Put enough stuffing in neck end to fill skin moderately
full ; put remainder in body. Take a few stitches wherever
necessary to hold cut edges together. Fasten neck skin
to back with small skewer or stitches. Cross drumsticks,
tie securely with string, and fasten to tail. Place wings
close to body, keeping them in place by inserting skewer
through both wings and body.
Roast Chicken or Turkey
Allow twenty-five pounds dressed, whether chicken,
fowl, or turkey.
Dress, clean, stuff, and truss as directed. Rub entire
surface with salt, and spread breast and legs with butter,
using one and one- fourth cups. If crusted surface is
POULTRY AND GAME ID/
desired, dredge with flour, or cream butter with one cup
flour before spreading. Place birds on rack in dripping
pans and cook required time, turning occasionally so as
to brown all parts uniformly. Roast turkeys three hours
or more, chickens from one and one-half to two hours.
Old birds may be steamed until tender, then roasted.
Baste often, using one and one-half cups butter melted
in one quart water. Remove string and skewers before
serving.
Plain Stuffing
4 quarts crumbs teaspoon pepper
I tablespoon salt I tablespoon poultry
i cup melted butter seasoning
Water to moisten
Crumble stale bread after cutting off any dark crusts.
If dried bread is used, it should be in small pieces instead
of crumbs. Put into cold water long enough to soften,
wring dry in cloth, then crumble. Mix all ingredients
thoroughly. If crumbly stuffing is wanted, use more
butter and no water.
Oyster Stuffing
4 quarts crumbs i teaspoon pepper
I tablespoon salt 6 tablespoons finely-
i cup melted butter chopped celery
4 tablespoons minced I or more quarts
onion oysters
Prepare crumbs as for Plain Stuffing; add butter,
seasonings, and oysters which have been cleaned and
drained.
IO8 RECIPES AND MENUS FOR FIFTY
Gravy
i-J cups drippings 3 quarts water or stock
ij cups flour Salt and pepper to taste
Pour off some of the clear fat, reserving enough of the
rich brown drippings in bottom of pans for the gravy.
Turn drippings into large saucepan, add flour, stir until
smooth, add stock in which giblets, necks, and tips of
wings have been cooked. Boil five minutes, season, and
strain. For giblet gravy add to above the finely-chopped
giblets.
Broiled Chicken
Wash chickens which have been dressed and split down
back for broiling, and wipe dry. Place in dripping pans,
skin side down, sprinkle with salt and pepper, dot over
with butter, and bake twenty minutes or longer in hot
oven. Remove to broiler and finish cooking over coals
or in gas broiler.
Fried Chicken
Clean young chickens, singe, and cut in pieces for serv-
ing. Plunge in cold water, drain, but do not wipe.
Sprinkle with salt and pepper, and dredge with flour. Put
salt pork or other drippings into frying pans to depth of
one inch ; cook chicken in fat until tender and well browned.
Remove to platters. Pour off drippings, reserving one
cup; add one cup flour, stir well, add two and one-half
quarts rich milk. Stir until smooth and well cooked, strain,
add two tablespoons finely-chopped parsley, and serve in
gravy boats.
Smothered Chicken
Clean and split young chickens suitable for frying.
Place in dripping pans, skin side down, sprinkle with salt
POULTRY AND GAME IOO,
and pepper, cover with slices of bacon, dredge with flour.
Bake in a hot oven forty-five minutes, or until tender,
basting often. Serve with the following sauce : Pour off
all but one cup of the drippings in pans, add one cup flour
and two and one-half quarts thin cream, or half cream
and half chicken stock. Season to taste with salt and
pepper, and cook until thickened.
Chicken Stew
Cut up and wash twenty-five pounds dressed fowl.
Put into kettle, cover with boiling water, and cook slowly
until tender, adding salt when half cooked. Remove meat
and thicken stock with flour mixed to smooth, thin paste
with cold water, allowing one-half cup of flour to one
quart of liquid. Season to taste with salt and pepper, pour
over the meat, and serve with Dumplings or small Baking
Powder Biscuit.
Chicken a la Jardiniere
20 pounds dressed fowl 2 quarts canned peas
4 quarts boiling water 2 cups flour
2 quarts small onions 2 cups butter or chicken fat
2 quarts diced carrot Salt and pepper to taste
Stew fowls in four quarts water until tender, adding salt
and onions the last hour. Remove fowls from water and
skim out the onions. When cold, skim fat from liquid
and remove meat carefully from bones, keeping it as much
as possible in large pieces.
Melt two cups butter or chicken fat, stir in flour and
four quarts of liquor in which fowls were cooked. It
saves time to have this reheated before adding to sauce.
Boil five minutes, stirring constantly ; season to taste and
add meat.
IIO RECIPES AND MENUS FOR FIFTY
Boil carrots in salted water .until tender. Heat in double
boiler canned peas which have been well drained, adding
salt to taste. Saute the onions slightly in butter.
Pile meat in center of platters, surrounding with
vegetables arranged in mounds ; pour sauce over the whole
and serve with Boiled Rice.
Chicken Fricassee
Wash and cut up twenty-five pounds dressed fowl.
Sprinkle with salt and pepper, dredge with flour, and
brown in pork drippings. Put into kettle, add boiling
water to nearly cover, and cook slowly three hours or until
tender. Add enough butter to frying pan in which meat
was browned to make one and one-fourth cups in. all,
add one and one-fourth cups flour, and three quarts water
in which fowl was cooked. Boil five minutes, season to
taste with salt and pepper, strain, and pour it over the
meat.
Creole Chicken
Cut twenty-five pounds dressed fowl in pieces for serv-
ing, wash, and dry. Sprinkle with salt and pepper, dredge
with flour, and brown in salt pork or bacon drippings.
Put into kettle with two quarts water and two quarts
strained tomato ; add two cups sliced onion, three mild red
or green peppers, finely chopped, three cups diced celery,
salt and pepper to taste. Simmer three hours, or until
fowl is tender. Remove to platters and keep hot while
making sauce. Add butter to frying pan in which fowl
was browned to make one cup, add one and one- fourth
cups flour and three quarts of liquor in which fowl was
cooked. Boil five minutes, season, pour around meat, and
serve with Boiled Macaroni.
POULTRY AND GAME III
Chicken Pie
Prepare and cook twenty pounds dressed fowl or chicken
as for Chicken Stew. Remove chicken, skim off fat, and
thicken four quarts liquor with one and one-half cups flour
mixed with cold water to pour easily. Place a small cup
in center of each baking dish, remove some of the large
bones from chicken, then arrange it in baking dishes, add
gravy to come almost to top, cool. Make baking powder
crust as for Meat Pie, cut in small rounds with biscuit
cutter, place close together on top of chicken, bake thirty
minutes, or until done, in hot oven. Serve extra gravy in
boats.
Roast Goose
Singe, remove pinfeathers, wash and scrub geese in hot
soapsuds or soda water. Remove internal organs as from
fowl, wash in clear water, and wipe dry. Stuff, sprinkle
with salt and pepper, lay thin slices fat salt pork over
breast. Place on rack in dripping pans, bake two or more
hours, removing pork the last half hour. Garnish with
watercress, serve with Giblet Sauce made as for Roast
Chicken.
Stuffing
2 cups hot mashed potato J cup butter
i cups soft, stale crumbs i egg
J cup chopped salt pork i teaspoons salt
J cup chopped onion i teaspoon sage
Mix ingredients thoroughly. This quantity is sufficient
for one goose.
Roast Wild Duck
Singe, draw, and remove pinfeathers. Wash inside and
out and wipe dry. Stuff, place on rack in dripping pans,
112 RECIPES AND MENUS FOR FIFTY
sprinkle with salt and pepper, and cover breast with thin
slices salt pork. Bake from thirty to forty-five minutes
in hot oven. Domestic ducks should be cooked about twice
the time allowed for wild ones. Serve with Olive Sauce
and currant jelly.
Stuffing
f cup boiled chopped i tablespoon melted butter
onions f cup bread crumbs
f cup chopped sour f teaspoon sage
apples Salt and pepper to taste
Mix ingredients thoroughly. This amount is enough
for one duck. Instead of stuffing to be eaten, ducks may
be stuffed with sour apples, pared, cored, and quartered;
or two or three onions may be substituted for the apples.
Stewed Rabbits
Skin, clean, and cut up rabbits, cutting each joint and
halving the backs. Saute sliced onions in salt pork drip-
pings, allowing two onions to each rabbit. Skim out the
onions and saute rabbit, which has been sprinkled with
salt and pepper and dredged with flour. Pack meat in
kettle, add onion, salt, and pepper, sweet herbs, and water
to nearly cover. Cover closely and simmer two hours, or
until tender. Drain liquor into another saucepan, keeping
the meat hot over hot water or in Aladdin oven ; thicken
with six tablespoons flour creamed with six tablespoons
butter to each quart liquid. Season with salt, pepper,
tomato catsup, and Worcestershire Sauce; add meat,
simmer five minutes, and serve.
LEFT-OVER MEATS
GENERAL DIRECTIONS FOR USING LEFT-OVER MEATS
AND FISH
Remove all gristle, bones, and skin from both meat and
fish before using in warmed over dishes. Roast beef or
steak should be stewed until tender in a small amount
of water before using for meat pies, ragouts, hash, cro-
quettes, or other made dishes. Roast beef gravy may be
poured boiling hot over cold sliced roast beef and served
at once, but it should not cook in it, or meat will be tough-
ened, unless it has first been cooked in water several hours.
Water may be used in place of stock by adding beef
extract or bouillon cubes to flavor. Kitchen bouquet may
also be used. Colorless or tasteless sauces may be improved
by adding kitchen bouquet.
Salt codfish should soak over night, or for several hours,
before using.
Creamed Corned Beef
8 or more quarts cold 2 small sliced onions
corned beef cut in I teaspoon celery salt
dice I teaspoon paprika
4 quarts milk -J cup lemon juice
2 cups butter 6 tablespoons chopped
2 cups flour parsley
Scald onion in milk, then skim out. Cook flour in butter,
remove from fire, add hot milk, stirring constantly until
smooth, then cook in double boiler thirty minutes. Add
seasonings and meat, salt to taste, heat thoroughly, and
sprinkle with parsley before sending to table.
114 RECIPES AND MENUS FOR FIFTY
Creamed Chicken
8 or more quarts cold 4 quarts White Sauce II
chicken or veal cut 2 teaspoons celery salt
in dice -J teaspoon pepper
Reheat chicken in sauce, adding celery salt and more
salt and pepper if needed. Creamed Chicken maybe served
on toast ; or in border of boiled rice or mashed potato ; or
with crisp bacon ; or there may be added to sauce sliced
mushrooms, or cleaned and drained oysters.
Creamed Dried Beef
2 or more pounds smoked 4 quarts White Sauce II
dried beef Salt and pepper to taste
Shred beef, cover with hot water, let stand ten minutes,
drain. Add to sauce, heat thoroughly, and season to taste.
Frizzled Dried Beef
2 or more pounds smoked 2 cups butter
dried beef 2 cups flour
4 quarts hot milk or water Salt and pepper to taste
Melt butter in large saucepan, add shredded dried beef
which has been soaked ten minutes in hot water and
drained. Cook slowly until butter is golden brown, then
add flour and stir until well mixed with beef. Add hot
water, stirring until smooth and thoroughly cooked.
Season to taste. If milk is used, heat it in double boiler,
and cook the mixture in boiler thirty minutes, as in making
white sauce.
LEFT-OVER MEATS 115
R6chauff6 of Meat
J cup drippings 4 quarts brown stock
1 cup butter 8 quarts diced meat
6 tablespoons minced i teaspoon pepper
onion Salt to taste
2 cups flour i tablespoon mixed herbs
i quart dried mushrooms
Cook onion in butter until slightly browned ; add flour
and stir until browned. Add stock and stir until smooth
and well cooked. Stir into this sauce the meat and the
mushrooms, which have been soaked and chopped ; season
and serve.
Mutton & la Creole
J cup chopped green 2\ quarts brown stock
pepper \\ quarts strained tomato
\ cup minced onion 6 quarts diced mutton
ij cups butter 2 quarts cooked macaroni
2 cups flour 3 tablespoons lemon juice
Salt to taste
Cook pepper and onion in butter three minutes; add
flour, stir until smooth, then add stock and tomato. Simmer
a few minutes, stirring constantly; add seasonings and
meat. Heat well and pour it over the cooked macaroni.
Curry of Mutton
8 quarts cold mutton or 2 cups butter
veal 2 cups flour
4 large chopped onions 3 tablespoons salt
2 tablespoons curry i teaspoon pepper
4 quarts stock or water
Cut meat in one-inch squares. Fry onion in butter until
soft, add flour mixed with seasonings, and stock. Boil
Il6 RECIPES AND MENUS FOR FIFTY
three minutes, put in meat, simmer fifteen minutes. Serve
on platter with border of Boiled Rice or Turkish Pilaf .
Mexican Ragout
8 or more quarts cold 2 teaspoons celery salt
beef, lamb, or veal f cup chopped onion
diced i cup chopped green pepper
3 quarts strained tomato 4 teaspoons Worcestershire
1 quart stock Sauce
2 cups butter I teaspoon paprika
2 cups flour Salt to taste
Cook onion and pepper slowly in butter until soft, stir-
ring often; add flour, stir until smooth; add stock and
tomato, cook until smooth and thickened. Put in meat,
heat thoroughly, season to taste, and serve.
Ragout of Chicken
25 pounds chicken or fowl 4 bay leaves
roasted or boiled 6 peppercorns
J pound diced bacon 4 sprigs parsley
^ cup bacon drippings 3 quarts Consomme or
2 sliced carrots stock
i cups flour
Remove skin and bone from cold cooked chicken. The
meat need not be in pieces of the same size, but should
not be broken or crumbled. Cook together bacon and
seasonings for fifteen minutes, being careful not to let
them get very brown. Add flour, cook until light brown,
then stir in the stock. Put in all the trimmings from
chicken, and cook in Aladdin oven or on back of range
one hour ; strain. Put in carefully the pieces of chicken ;
simmer forty-five minutes. Garnish with triangles of
LEFT-OVER MEATS 117
toast. Cooked veal may be substituted for part of the
chicken.
Casserole of Rice and Meat
2 quarts uncooked rice 3 tablespoons chopped
4 quarts cold meat parsley
chopped finely 3 tablespoons chopped
4 or 5 teaspoons salt onion
4 eggs - 2 teaspoons thyme
I teaspoon celery salt I cup cracker or bread
I teaspoon pepper crumbs
1 teaspoon marjoram 4 tablespoons lemon juice
Cook rice as for Boiled Rice. Add seasonings, egg, and
crumbs to meat. Mix well and moisten with stock or
water enough to pack easily.
Butter molds, line bottom and sides with rice, pack in
the meat, cover closely with rice, steam forty minutes.
Turn out on hot platters. Serve with Highly Seasoned
Tomato Sauce poured around casseroles, or put in sauce
boats.
Chicken or Veal Souffle*
3 quarts scalded milk 3 cups soft, stale bread
| cup butter crumbs
cup flour 3 quarts cold, cooked, finely-
2 tablespoons salt chopped chicken or veal
I teaspoon pepper 18 eggs
6 tablespoons chopped parsley
Make sauce of the first five ingredients, following direc-
tions for White Sauces. Add bread crumbs five minutes
before removing from double boiler. Add chicken, yolks
of eggs, and parsley. Fold in stiffly-beaten whites, put in
Il8 RECIPES AND MENUS FOR FIFTY
buttered baking dishes, bake thirty-five minutes in slow
oven. Serve with Mushroom Sauce.
Beef Souffle*
Make same as Chicken Souffle, using beef stock instead
of milk, and beef instead of chicken. Serve with Mush-
room or Highly Seasoned Tomato Sauce.
Cottage Pie
Cut remnants of beef roast or steak in small pieces, add
boiling water and two or three sliced onions, and simmer
until tender. Season highly with salt and pepper, and
thicken liquid with flour mixed to a smooth, thin paste
with cold water. Add gravy left from roasts. Put a layer
of hot mashed potato in bottom of greased baking dishes,
then a thick layer of prepared meat, and cover with a
layer of potato. Bake in hot oven until potato is slightly
browned.
Meat Pie
Cut cold beef roast or steak in one-inch cubes; there
should be nine quarts or more. Put in kettle, add three
sliced onions and four quarts boiling water. Simmer
slowly two hours or until tender. Skim out meat and put
into baking dishes. Mix one and one-half cups flour with
cold water to pour, stir into hot liquid, bring to boiling
point, and season to taste. Cover meat with a layer of cold
sliced potatoes, or those which have been peeled, sliced,
and parboiled until nearly done. Pour in gravy to moisten
well, but not to come quite to top. Cover with the follow-
ing crust, bake thirty minutes, or until done, in hot oven.
Serve remainder of gravy in boats. Potatoes may be
omitted and more meat used.
LEFT-OVER MEATS IIQ
Baking Powder Crust
2\ quarts flour 5 teaspoons salt
3! cups milk or milk 6 tablespoons baking
and water powder
ij cups shortening
Sift dry ingredients together, and cut or rub in shorten-
ing. Add liquid gradually, mixing with knife to as soft
a dough as can be handled. Roll and cut as for Baking
Powder Biscuit. Cut in small rounds, place close together
on top of meat mixture, bake about twenty minutes in hot
oven. Or roll out in a sheet that will just fit baking dish,
cut a hole an inch in diameter in center, place on meat,
and bake thirty minutes, or till done, in hot oven. Still
another method is to mix dough to a stiff drop batter, and
drop by spoonfuls on top of meat.
Corned Beef Hash
Mix thoroughly finely-chopped corned beef and chopped
or mashed potato. Do not cut off all the fat, as it improves
the flavor of hash. Moisten with stock in which meat was
cooked, and season to taste with salt and pepper. The
proportions of meat and potato may vary from equal parts
of each to two-thirds potato, according to taste or materials
at hand, but there should be from ten to twelve quarts of
the mixture.
Melt beef drippings to barely cover bottom of frying
pans, put in hash, packing it in well, cook in oven until
bottom and sides are brown and crisp. About an hour will
be required with an oven full of pans, which require more
or less changing around, in order that hash be uniformly
browned. Fold like an omelet, or turn out on round
120 RECIPES AND MENUS FOR FIFTY
platters with brown crust uppermost. Garnish with pars-
ley. Serve with it Chili sauce, tomato catsup, or cucumber
pickles.
Vegetable Hash
Prepare, cook, and serve as Corned Beef Hash, substi-
tuting vegetables for all or a portion of the potato.
Chopped beets, turnips, carrots, onion, and cabbage may
be used, in any convenient proportion and combination,
allowing one-third meat to two-thirds vegetables, if
possible.
Beef Hash
Prepare, cook, and serve as Corned Beef Hash. Use
any remnants of cooked lamb, veal, pork, or beef, first
stewing roast or steak in a small amount of water until
tender. Cook one cup each minced onion and mild green
pepper in two cups pork, bacon, or beef drippings until
soft, then add to hash. Season with salt, pepper, celery
salt, or finely-minced celery, and half a cup minced parsley.
Baked Mince with Eggs
4 quarts cooked veal, lamb, i teaspoon pepper
or chicken cup chopped onion
2 quarts cooked ham 6 tablespoons chopped
2 quarts soft bread crumbs parsley
Salt to taste
Remove skin, gristle, and bones from meat, and chop
fine before measuring. Mix ingredients thoroughly, and
moisten well with stock or water. Put in greased baking
dishes, cover and cook thirty minutes in moderately hot
oven. Break required number of eggs on top of mince,
LEFT-OVER MEATS 121
sprinkle with salt and pepper, cover again, and cook until
whites are set. Send to table in baking dishes.
Meat Cakes
7 quarts finely-chopped i teaspoon paprika
cooked meat 3 tablespoons mixed herbs
3 quarts soft crumbs I cup drippings
cup minced onion Stock or water to moisten
Chop meat fine. Crumble soft, stale crumbs; or soak
pieces of dried bread in cold water, then wring dry in
cloth before crumbling. Cook onion in drippings until
soft, and add to mince. Mix all ingredients thoroughly,
moistening enough to shape easily. Ten or twelve beaten
eggs may be added, in which case less stock will be needed.
Season to taste with salt. Shape in cakes, and brown in
pork or bacon fat to barely cover bottom of frying pans.
The above mixture may be packed in well-greased bread
pans and baked one hour in moderate oven. Turn out on
platters, garnish with parsley, or parsley and sliced toma-
toes, and serve with Mushroom or Tomato Sauce.
Minced Meat on Toast
6 or more quarts minced Salt and pepper to taste
meat i| tablespoons Worcester-
3 or more quarts brown shire Sauce or
gravy cup tomato catsup
Gravy left from beef, lamb, veal, or chicken roast may
be used. Bring gravy to boiling point, add minced meat
and seasonings. Toast half slices of bread until nicely
browned and dried, dip in salted water, arrange on platters,
pour meat over toast, and serve.
122 RECIPES AND MENUS FOR FIFTY
Ham Hash
7 quarts chopped potato Salt to taste
3^ quarts chopped ham f cup flour
J teaspoon pepper 6 cups milk
Chop ham and potato rather coarsely, mix well, and
season. Put into baking dishes or frying pans, sprinkle
with the flour, and add the milk. Cook in oven or on
back of range until it is thoroughly heated and the milk
is absorbed.
Croquettes
Croquettes may be made from meat, fish, vegetables,
and cereals, alone or in any desired combination. Meat
and fish are usually mixed with a thick sauce, but cold
cooked cereal may be substituted for the sauce.
With a sauce the croquette mixture must be spread in
shallow pans and allowed to stand several hours or over
night to stiffen.
Croquettes made with cold cereal instead of sauce, or of
vegetables mixed with egg, may be shaped at once.
Croquettes should be soft and creamy inside, and
shapely, crisp, and brown outside. If the mixture proves
to be too soft to handle, a little fine cracker dust may be
added. It is better to roll croquettes in bread rather than
cracker crumbs. The bread should be dried without brown-
ing, rolled and sifted.
Croquettes are cooked in deep fat, and should brown
in one minute. To test the fat, put in some white bread
crumbs ; they should brown in one-half minute.
LEFT-OVER MEATS 12$
Meat Croquettes with Sauce
2j cups butter teaspoon pepper
3 cups flour 2 teaspoons celery salt
2.\ quarts stock Onion juice to taste
3 teaspoons salt 5 quarts cooked meat
Use any remnants of cooked meat. Trim off gristle,
fat, and skin, and chop finely before measuring. Melt
butter, add flour, and when smooth, stir in hot stock, stir-
ring constantly until smooth and cooked. Season, add
meat, and more seasonings if needed. Cool, shape, roll in
crumbs, egg, and crumbs. Fry in deep fat, drain on brown
paper. Serve with or without sauce. This quantity makes
about one hundred, allowing two rounded tablespoon fuls
of mixture for each, or two hundred of the usual size.
Meat Croquettes without Sauce
5 quarts cold meat i cup finely-chopped
2,\ quarts cold cereal celery
\ cup chopped green I cup minced onion
pepper Salt and pepper to taste
Use any remnants of cold meat, and chop fine before
measuring. Put meat, cereal, onion, and pepper through
meat grinder. Chop celery very fine. Mix ingredients
thoroughly, shape, roll in crumbs, egg, and crumbs again.
Fry in deep fat, drain. Serve with Tomato, Brown, or
Olive Sauce. This makes one hundred large croquettes,
or two hundred of the usual size.
Chicken or Veal Croquettes
Make as for Meat Croquettes with or without Sauce,
using all chicken or veal for the meat, substituting milk
124 RECIPES AND MENUS FOR FIFTY
for the stock in sauce, and adding three tablespoons
chopped parsley. If cereal is used, it should be light in
color.
Fish Croquettes
Make as for Meat Croquettes with or without Sauce,
using any cooked fresh fish in place of meat, substituting
milk for stock in sauce, and adding three tablespoons
lemon juice. If cereal is used, it should be farina, hominy,
cream of wheat, or some other light-colored cereal.
Creamed Finnan Haddie
12 pounds finnan haddie 3 quarts White Sauce II
Lay fish in large pan, cover with cold water, bring
slowly to boiling point, simmer twenty-five minutes, drain.
Separate carefully into flakes, add to white sauce, reheat,
sprinkle with chopped parsley, serve. Left-over fish may
be used.
Scalloped Fish
3 quarts milk ij cups butter
6 bay leaves i^ cups flour
6 sprigs parsley -J teaspoon pepper
6 slices onion 4 quarts cold flaked fish
4 teaspoons salt 3 cups stale crumbs
Make a white sauce of milk, butter, and flour, first re-
moving the parsley, bay leaves, and onion which have been
scalded in milk. Carefully flake, or cut into inch pieces,
cold cod, haddock, halibut, salmon, or other fish. Arrange
half the fish in bottom of buttered baking dishes, being
careful not to break flakes ; sprinkle with salt and pepper,
pour over half the sauce; repeat. Cover with buttered
crumbs, bake in hot oven fifteen minutes, or until crumbs
LEFT-OVER FISH 125
are brown. Canned salmon may be used, eight pint cans
being equivalent to four quarts of fresh fish.
Creamed Salt Codfish
4 quarts milk Salt to taste
2 cups butter 3 pounds codfish
2 cups flour i teaspoon pepper
Make a white sauce of the butter, flour, and milk, follow-
ing directions for White Sauces. Put codfish into four
quarts cold water, bring slowly to simmering point, simmer
forty-five minutes, or until soft ; drain. Lay fish on board,
and with a fork shred very fine, add to sauce, and season
to taste.
Serve alone, with baked potatoes, or in a border of
mashed potatoes.
Fish Hash
5 quarts cold boiled potato i teaspoon pepper
5 quarts cold fish Salt pork or bacon
Salt to taste drippings
Chop potatoes very fine, mix with minced fish and salt
and pepper. Melt fat in pans, add fish mixture, stirring
until well moistened, then cook slowly until well browned.
Fold like omelet, serve with crisp bacon.
Salmon Loaf
6 pint cans salmon 3 cups or more milk or
4j quarts dried bread water
in small pieces Salt and pepper to taste
12 eggs
Soften bread in milk. Pick out skin and bones from
salmon, but leave liquor. Mix all ingredients together
126 RECIPES AND MENUS FOR FIFTY
very thoroughly, pack in brick-shaped pans, set in larger
pans containing water, bake from forty-five to sixty
minutes. Turn out on platters, garnish with parsley.
Serve with Egg or Pickle Sauce.
Salmon Surprise
i quarts rice Salt
6 pint cans salmon Pepper
Cook rice as given under Table for Cookery of Cereals.
Remove bones and skin from canned or fresh boiled
salmon. Line bread tins with the warm steamed rice, fill
centers with salmon, sprinkle with salt and pepper, cover
with rice. Steam one hour, remove to platters, serve with
Egg Sauce. This quantity is sufficient to fill six tins nine
and one-half inches long by four and one- fourth wide.
SAUCES FOR MEAT AND FISH
White Sauce I
cup butter 2 quarts scalded milk
cup flour 2 teaspoons salt
Heat milk in double boiler. Melt butter in large sauce-
pan, add flour, stir until smooth, and remove from fire.
Add hot milk, stirring constantly until smooth ; return to
double boiler and cook thirty minutes, beating hard two
or three times. If not smooth, beat with Dover egg beater.
Add salt just before serving. By following these direc-
tions there is no possible danger of scorching milk or
sauce. This sauce is used for scalloped dishes.
White Sauce II
I cup butter 2 quarts scalded milk
i cup flour 2 teaspoons salt
Make same as White Sauce I. This sauce is used for
creamed dishes.
White Sauce III
2j cups butter 2 quarts scalded milk
2\ cups flour 2 teaspoons salt
Make same as White Sauce I. This sauce is used for
croquettes.
127
128 RECIPES AND MENUS FOR FIFTY
Drawn Butter Sauce
i^ cups butter 2 quarts hot water
1 cup flour 2 teaspoons salt
teaspoon pepper
Melt one cup butter, stir in flour mixed with seasonings,
and when smooth add boiling water, stirring constantly
until it boils. Boil five minutes, stir in remaining butter.
Serve with boiled or baked fish, or boiled parsnips.
Egg Sauce
To Drawn Butter Sauce add ten hard-cooked eggs,
sliced or chopped. Serve with baked or boiled fish.
Pickle Sauce
To Drawn Butter Sauce add one teaspoon paprika and
two cups sour cucumber pickles, chopped or sliced, and
drained. Serve with boiled or baked fish, or boiled mutton.
Brown Sauce
ij cups butter 6 sprigs parsley
2 small sliced onions ij cups flour
8 slices carrot 2 quarts brown stock
4 bay leaves 2 teaspoons salt
teaspoon pepper
Cook first five ingredients together until browned but
not burned, add flour. Stir until browned and add hot
stock, stirring constantly until it boils. Boil three minutes,
strain, and season. If a plainer sauce is desired, omit
carrot, parsley, and bay leaves.
Mushroom Sauce
To Brown Sauce add two cans mushrooms, drained,
rinsed, and sliced. Or use dried mushrooms, soaked and
sliced.
SAUCES FOR MEAT AND FISH I2O,
Piquante Sauce
Make Brown Sauce. Before serving, add one-half cup
vinegar, one teaspoon paprika, and one-half cup each
chopped sour cucumber pickles and capers, and heat to
boiling point.
Spanish Sauce
scant cup bacon fat ij quarts stock
cup chopped onion ^ teaspoon pepper
cup chopped pepper 2 teaspoons salt
cup flour 2 teaspoons kitchen
pint strained tomato bouquet
I can chopped mushrooms
Cook onion and pepper slowly in bacon fat until soft,
add flour, and cook two minutes. Add stock and tomato,
stirring until it boils. Boil five minutes, season, and serve.
The mushrooms may be omitted. Serve with roast beef,
beefsteak, lamb chops, or veal roast.
Plain Tomato Sauce
Make same as White Sauce I or White Sauce II, sub-
stituting strained tomato for milk.
Highly Seasoned Tomato Sauce
2 quarts strained tomato 4 sprigs parsley
i cup butter 8 cloves
4 slices onion \ teaspoon pepper
4 slices carrot 2 teaspoons salt
4 bay leaves I cup flour
Melt butter ; when it bubbles, put in onion, carrot, pars-
ley, bay leaves, and cloves, cook until slightly browned;
remove seasonings. Add flour, stir until smooth, then add
hot strained tomato, bring to boiling point, and serve.
130 RECIPES AND MENUS FOR FIFTY
Bechamel Sauce
i quart white stock 2 medium-sized onions
i quart scalded milk I teaspoon thyme
i cup butter 6 bay leaves
1 cup flour 2 teaspoons salt
teaspoon pepper
Cook onion, thyme, and bay leaves slowly in butter ten
minutes. Stir in flour, and when smooth add hot milk
and stock, stirring constantly until thickened and boiled ;
strain. The seasonings may be cooked in stock instead of
in butter, but be sure there is a full quart of liquid after
straining. The sauce itself need not be strained, in that
case. A yellow sauce may be made by stirring the sauce
into the beaten yolks of eight eggs.
Currant Jelly Sauce
Make one and one-half quarts Brown Gravy. Add two
half -pint jars currant jelly, stirring until dissolved. Serve
with roast lamb.
Philadelphia Relish
4 quarts chopped cabbage i teaspoons mustard
6 mild green peppers seed
6 mild red peppers 3 teaspoons salt
i quarts chopped celery 3 cups brown sugar
2 tablespoons celery seed 2 cups vinegar
Chop fine the first four ingredients, mix, and set in
cool place until ready to serve, then add seasonings,
vinegar, and sugar. Serve with roast meat or fried oysters.
SAUCES FOR MEAT AND FISH 13!
Mattre d'Hdtel Butter
i-J cups butter 3 tablespoons finely-
i tablespoon salt chopped parsley
| teaspoon pepper J cup lemon juice
Cream butter, add salt, pepper, and parsley, and lemon
juice very slowly.
Tartare Sauce
1 quart Mayonnaise i cup chopped pickles
dressing 2 tablespoons chopped onion
J cup capers 2 tablespoons chopped
| cup stoned olives parsley
Chop very fine the capers, olives, pickles, onion, and
parsley, and add to Mayonnaise j ust before serving. Serve
with fried cod, haddock, halibut, or smelts.
Horseradish Sauce
To one and one-half cups well-drained, prepared horse-
radish add two cups thick cream beaten until quite creamy,
but not stiff. Season with paprika and salt. Serve with
cold sliced tongue or roast beef.
Cucumber Sauce
4 large cucumbers \ teaspoon paprika
2 teaspoons salt \ cup vinegar
\ teaspoon pepper i cup thick cream
Peel cucumbers, of which there should be more than
four, if they are not quite large. Cut in quarters length-
wise and remove any large seeds. Chop fine and drain,
or squeeze dry through cheesecloth. Add seasonings,
132 RECIPES AND MENUS FOR FIFTY
vinegar, and cream which should be beaten until quite
stiff. Serve with broiled fish.
Mustard Sauce
4 tablespoons butter i cup sugar
J cup flour 2 teaspoons salt
4 tablespoons mustard I quart vinegar
1 tablespoon turmeric J teaspoon pepper
If vinegar is very strong, use one cup water and three
cups vinegar. Mix dry ingredients, add vinegar slowly,
stirring until perfectly smooth. Boil until thick and
smooth, stirring constantly ; add butter and remove from
fire. Serve cold with ham or corned beef.
Mint Sauce I
2 bunches or 2 cups f cup sugar
chopped mint 3 cups vinegar
If vinegar is very strong, dilute with water. Wash mint
thoroughly, remove stems and old leaves, drain, and chop.
Mix with sugar, let stand from thirty to sixty minutes.
Add vinegar and let stand one or more hours.
Mint Sauce II
6 half-pint jars currant 2 tablespoons finely-
or barberry jelly chopped mint leaves
Separate jelly in pieces and sprinkle chopped mint over
top. Serve with roast lamb.
VEGETABLES
ALL vegetables should be thoroughly washed in cold
water ; and roots and vegetables should be scrubbed with
a small brush kept for that purpose. Wilted vegetables
may be somewhat freshened by soaking an hour or so in
cold water.
Put all fresh vegetables into boiling water to cook, and
drain as soon as tender. Soak dried vegetables several
hours in cold water. Cook spinach, corn, and similar
vegetables in the water in which they are soaked; but
drain beans and add fresh water before cooking. In either
case the water should be brought slowly to boiling point,
and vegetables simmered until done.
Canned beans, peas, and similar vegetables should be
turned carefully into a colander and rinsed thoroughly in
cold water, then left an hour or so to aerate before using.
For the sake of greater accuracy, quantities are often
given by weight instead of measure.
Use one and one-half tablespoons salt to one gallon
water for boiling fresh vegetables, adding it when vege-
tables are about half done.
Allow from twenty to thirty minutes for vegetables to
come to boiling point after boiling water is added. The
time given below is that required after boiling point is
reached. It is impossible to give the exact time for
cooking, as so much depends upon the age and size of
vegetables.
Buttered crumbs for scalloped dishes should always be
soft, stale crumbs, never dried ones. If light in color, the
134 RECIPES AND MENUS FOR FIFTY
crusts may be used by grating them. Crumble the bread
in the fingers, or rub together two pieces of bread. Use
one-half cup butter to one quart crumbs.
TIME-TABLE FOR BOILING VEGETABLES
Vegetables Hows Minutes
Asparagus 30 to 50
Beets, young I to 2
Beets, old 3 to 5
Cabbage f to i
Carrots i to 2
Cauliflower 30 to 60
Dandelions I to 2
Onions 60 to 90
Parsnips 45 to 90
Peas 20 to 40
Potatoes 30
Squash, summer 30 to 60
Spinach and other greens 20 to 60
Sweet potatoes 30 to 60
String beans I to 2,\
Shell beans I to 2
Turnips, white 40 to 60
Turnips, yellow ij to 2
Boiled Asparagus
8 or more large bunches 3 teaspoons salt
asparagus i or more cups butter
\ teaspoon pepper
Cut off tough part of stalks, wash, tie again in bunches,
place upright in deep kettle of boiling salted water to
VEGETABLES 135
nearly cover. Cook twenty to thirty minutes, drain.
Arrange in dishes, and moisten with melted butter which
has been mixed with salt and pepper. Or toast half slices
of bread until nicely browned and well dried ; moisten with
asparagus water, and place on platters. Arrange aspar-
agus on toast and pour over it the melted butter.
Creamed Asparagus
6 large bunches asparagus 4 quarts White Sauce II
Cut off tough ends of stalks, wash, and cut in inch pieces.
Boil in salted water twenty minutes, or until tender, add-
ing tips when half done. Drain, add to sauce, and serve
on toast prepared as for Boiled Asparagus. This is a nice
luncheon dish, served with or without cold meat, broiled
ham, or crisp bacon.
Boston Baked Beans
3 quarts pea beans J cup brown sugar
4 tablespoons salt I tablespoon mustard
i cup molasses i teaspoon pepper
J cup vinegar 2 pounds fat salt pork
Pick over beans, cover with cold water, and soak over
night. Drain, cover with cold water, add one teaspoon
soda, bring to boiling point, and parboil fifteen minutes,
or until skins burst when exposed to air ; drain.
Scrape and scald pork rind, cut pork in two pieces, and
cut through rind every half inch to the depth of one inch.
Mix salt, sugar, mustard, and pepper, and dilute with
molasses and vinegar. Put an equal quantity of beans
and seasonings into each of two bean pots, bury pork in
136 RECIPES AND MENUS FOR FIFTY
beans, fill pots with boiling water, cover, and cook slowly
six or eight hours, or more, adding more water if needed.
The Aladdin oven is excellent for this purpose.
Stewed Lima Beans
Soak two and one-half or three quarts dried Lima
beans in cold water over night, drain. Add five quarts
cold water, bring to boiling point, and cook slowly two
hours, or until done, adding salt to taste when half done.
The beans should be soft but not broken, and the liquid
quite creamy. More water should be added if they get
dry. Season with one cup butter, one-half teaspoon
pepper, and salt to taste. Pea beans may be prepared in
the same manner.
Lima Beans with Cream
Soak three quarts Lima beans in cold water over night
or for several hours, drain. Cook slowly in plenty of boil-
ing water until soft but not broken, adding salt when half
done. Drain, add one quart thin cream or White Sauce I,
salt and pepper to taste, and let simmer very slowly fifteen
or twenty minutes on back of range, or over hot water.
Lima Beans with Tomato
Soak and cook as for Lima Beans with Cream. Be sure
that they keep their shape perfectly. Melt one cup butter,
add drained beans, shaking and stirring carefully until
butter is absorbed. Add two quarts Highly Seasoned
Tomato Sauce, mix carefully, then put in oven until well
heated through.
VEGETABLES 137
Flageolets
Flageolets are similar in shape to Lima beans, but
greenish in color and much smaller. Cook the same as
Stewed Lima Beans. If they are to be used for salad, cook
in a larger quantity of water, and drain as soon as soft.
They should be whole and glossy.
Spanish Beans
3 quarts red kidney beans i teaspoon soda
1 pound fat salt pork 6 chopped onions
2 quarts strained tomato 4 to 6 chopped peppers
5 tablespoons salt i teaspoon paprika
Soak beans over night, drain, cover with water, add
soda, boil fifteen minutes, drain. Add diced pork, stewed
and strained tomato, seasonings, and water to barely cover.
Simmer gently from eight to ten hours.
Buttered String Beans
Remove strings from eight pounds string beans, cut in
inch pieces, and wash. Cook in boiling salted water from
one to two and one-half hours, drain. Season with one
cup butter, one-half teaspoon pepper, and more salt if
needed. Be careful not to break beans.
Canned String Beans
2 No. 10 cans beans i tablespoon salt
i cup butter | teaspoon pe'pper
Turn beans carefully into colander and rinse thoroughly
with cold water; put in double boiler, add melted butter
mixed with seasonings, and heat for one hour.
138 RECIPES AND MENUS FOR FIFTY
String Beans a la Lyonnaise
2 gallon cans or 4 teaspoons salt
8 small cans beans / teaspoon pepper
3 small onions 3 tablespoons chopped
2 cups butter parsley
4 cup lemon juice
Saute sliced onions in one cup butter until soft and
yellow. Turn beans carefully into colander and rinse
with cold water. Turn carefully into double boiler, add
onion mixture and seasonings, and heat for one hour.
Cream the other cup of butter, add parsley and lemon
juice, and add to beans a few minutes before serving.
Boiled Beets
15 pounds (i peck) beets f cup sugar
I cup butter I cup vinegar
teaspoon pepper 2 tablespoons salt
Scrub beets well, but do not cut skin or cut stems close
to beet, as much of the sweetness and color escape with
the juices. Cook in boiling water until soft; about one
hour for young beets, three to five hours for old ones.
If gas is used for cooking, it is cheaper to use canned beets.
Six No. 3 cans will be required. When tender, put into
cold water and rub off skins. Slice, put in double boiler,
add seasonings, and reheat.
Savory Beets
15 pounds (i peck) beets f cup sugar
ij cups butter I cup strong vinegar
i cups flour 2 tablespoons salt
6 cups beet water -J teaspoon pepper
Prepare and cook as for Boiled Beets and cut in half-
inch cubes. Cream together butter, flour, sugar, salt, and
VEGETABLES 139
pepper, add six cups boiling water in which beets were
cooked, stirring constantly until smooth and well cooked.
Reheat beets in this sauce, using double boiler. The sauce
is quite thick and merely coats them.
Brussels Sprouts
Pick over six quarts Brussels sprouts, removing wilted
leaves, and soak in cold water thirty minutes or longer.
Cook in boiling salted water until tender, drain, and add
to three quarts White Sauce II.
Mattre d'Hotel Cabbage
12 to 15 pounds cabbage i teaspoon paprika
i$ cups butter 4 tablespoons chopped
i tablespoon salt parsley
5 tablespoons lemon juice
Take off outside leaves, cut in quarters, and remove
tough stalk. Soak in cold water for an hour or so, then
cook in boiling salted water until tender. Drain, chop
rather coarsely, and reheat with the following sauce:
Cream butter, add salt and pepper, then lemon juice very
slowly. Vinegar may be used in place of lemon juice.
Sprinkle parsley over cabbage after it is put in serving
dishes.
Scalloped Cabbage
10 pounds cabbage 3 quarts White Sauce I
Cut in quarters, remove outside leaves and stalk, soak
in cold water thirty minutes or more. Cook in boiling
salted water until tender. Drain, cut each quarter in
several pieces, put into six baking dishes, add the white
sauce, lifting cabbage with fork, that sauce may penetrate.
I4O RECIPES AND MENUS FOR FIFTY
Cover with buttered crumbs, bake fifteen minutes, or until
brown. Grated cheese may be added if desired.
Cold Slaw
8 pounds trimmed cabbage 2 tablespoons salt
2 cups strong vinegar teaspoon pepper
2 cups sugar I teaspoon paprika
Cut off stalk and outside leaves and weigh. Soak in
cold water for an hour or so ; drain very dry, chop fine.
Mix ingredients just before serving. Only crisp, tender
cabbage should be used for slaw.
Cream Slaw
Prepare as for Cold Slaw, let stand in refrigerator
fifteen minutes. Drain off most of vinegar and fold in
one quart of thick cream which has been beaten until stiff.
Creamed Carrots and Turnips
6J pounds carrots 3 quarts White Sauce II
6J pounds white turnips teaspoon pepper
Cut carrots and turnips in half -inch cubes and cook
separately in salted water until soft. Drain and add to
white sauce.
Boiled Carrots
12^ pounds (i peck) teaspoon pepper
young carrots i cup butter or
2 tablespoons salt ij pints thin cream
Wash, scrape, and cut carrots in one- fourth inch slices.
Boil thirty minutes, or until soft, in a small amount of
salted water. Let water nearly all evaporate instead of
VEGETABLES 14!
draining it off, if possible to do so without burning the
carrots. Add butter, pepper, and salt to taste. Old carrots
may be cooked in the same manner, but lack the sweetness
and delicacy of flavor of new ones.
German Carrots
12^ pounds carrots i cup butter
2$ tablespoons salt I cup flour
1 teaspoon pepper 6 tablespoons chopped
J cup sugar parsley
| teaspoon grated nutmeg
Wash, scrape or peel, and cut carrots in half-inch cubes.
Cook in boiling salted water until tender. Cream butter
and flour together, add two quarts boiling water in which
carrots were cooked, stirring constantly. Boil five minutes,
add seasonings and carrots; let simmer fifteen minutes,
and serve, sprinkled with parsley.
B 6 cham el Carrots
12$ pounds carrots cut in i cup butter
one- fourth inch slices ij cups flour
3 peppers 6 tablespoons sugar
2 quarts stock 2 tablespoons salt or
I quart or less cream or more
milk J teaspoon pepper
Wash carrots, scrape or pare very thin, and slice. Put
into kettle with stock and seeded peppers, and simmer
until soft, then remove peppers. Cream together butter,
flour, and seasonings, and stir into carrot mixture, diluting
with rich milk or thin cream to make consistency of
White Sauce II. Bring to boiling point and serve.
142 RECIPES AND MENUS FOR FIFTY
Buttered Cauliflower
6 large or 9 medium- ; i J or 2 cups butter
sized cauliflowers J teaspoon pepper
Remove leaves and stalks, separate into flowerets, and
soak in cold salt water thirty minutes or more. Cook in
salted water until tender but not broken. Drain and turn
into serving dishes. Add pepper to melted butter and
pour it over the cauliflower.
Creamed Cauliflower
Prepare and cook as for Buttered Cauliflower. Drain
and add to three quarts White Sauce II. Grated cheese
may be added.
Creamed Celery
8 quarts celery in pieces 3 quarts White Sauce II
Wash celery, cut in inch pieces, and cook in salted water
until tender. Drain and add to white sauce. The coarse
outside stalks may be utilized in this way.
Cucumbers
Wash and pare twelve or more large cucumbers. The
paring should be thick enough to remove all the green
coloring. Cut in thin slices and keep in cold water until
ready to serve. Drain and serve with vinegar, salt, and
pepper.
Corn on the Cob
Remove husks and silky fibers. Boil ten minutes in
water to cover, remove to platters, cover with napkins.
Serve at once with salt and butter.
VEGETABLES 143
Corn Pudding
6 No. 2 cans corn 12 eggs beaten slightly
6 tablespoons sugar 3 quarts stale crumbs
2 tablespoons salt CU P butter
3 quarts milk I teaspoon pepper
Stale or dry bread should be used, but it must be broken
or crumbled, not ground or rolled. Mix ingredients
thoroughly. Put into six buttered baking dishes, set pans
in hot water, or put asbestos mats underneath. Bake in
slow oven one hour, or until a knife comes out clean.
Serve at once.
Corn Oysters
2,\ quarts corn pulp or 2.\ cups flour
canned corn if tablespoons salt
10 well-beaten eggs teaspoon pepper
Mix ingredients thoroughly and cook on hot, well-
greased griddle, using bacon or pork fat. This makes one
hundred or more, allowing a rounded tablespoonful of
the mixture to each oyster. Very nice served with crisp
bacon.
Scalloped Corn
7 No. 2 cans corn 2| tablespoons salt
i cup butter J teaspoon pepper
3 cups milk 2 quarts stale crumbs
Use stale, not dried, crumbs, and mix them with melted
butter. Add milk and seasonings to corn. Put corn into
six baking dishes, cover with buttered crumbs, bake in
moderate oven thirty minutes, or until crumbs are golden
brown.
144 RECIPES AND MENUS FOR FIFTY
Fried Eggplant
Pare six large eggplants and cut in one-third inc'i
slices, sprinkle with salt, let stand an hour or more, and
press out the juice. Drain, dip in crumbs, egg, and crumbs
again, and saute in hot fat.
Greens
5 or 6 pecks greens 2 or more tablespoons salt
i cup butter teaspoon pepper
Spinach, beet tops, dandelions, Swiss chard, or cowslips
may be used. If beet greens are used, the little beets may
be left on or cooked separately and used as garnish. Wash
greens very thoroughly, picking off wilted leaves and re-
moving roots. Cook in boiling salted water until tender,
drain, chop, and reheat with seasonings in double boiler.
Garnish with hard-cooked eggs and serve with vinegar.
Boiled Onions
i pecks onions \ teaspoon pepper
2 cups butter Salt to taste
Peel onions, keeping them under water as much as
possible while doing so. Put in kettle with plenty of boil-
ing water and one-half teaspoon soda, boil two minutes,
drain. Add boiling water to cover, boil five minutes,
drain. Add more water and two tablespoons salt, boil
until perfectly tender. It is better that they should lose
their shape than that they should be underdone. Drain,
add seasonings, heat thoroughly, and serve.
VEGETABLES 145
Creamed Onions
I peck onions 3 quarts White Sauce II
Prepare and cook as Boiled Onions, drain, and add to
white sauce.
Scalloped Onions
I peck onions 3 quarts White Sauce I
teaspoon pepper i quart buttered crumbs
Prepare and cook as Boiled Onions. If onions are large,
cut them in quarters after boiling. Put into six buttered
baking dishes, adding white sauce, pepper, and more salt
if needed, cover with crumbs, and bake until crumbs are
slightly browned.
Saute'd Onions
I peck onions or more i teaspoon pepper
i^ cups butter Salt if needed
Prepare and cook as Boiled Onions, but be careful that
they keep their shape. Melt one-half cup butter in frying
pan, turn in one-third of the onions, sprinkle with pepper,
and salt if needed, cook until slightly browned, then put
in serving dishes. Repeat until all the onions are browned.
Fewer onions may be browned at a time if necessary.
Parsnips with Drawn Butter Sauce
14 pounds parsnips 3 quarts water
i cups butter 3 teaspoons salt
i cups flour | teaspoon pepper
Wash and scrape parsnips, and cut in one-half inch
slices lengthwise, then cut slices crosswise in three-inch
lengths, or thereabouts. Cook in salted water until tender,
146 RECIPES AND MENUS FOR FIFTY
but not broken. If preferred, the parsnips may be cut
after boiling. Melt butter, add flour, stir until smooth,
then add boiling water.. Boil five minutes, season, and
pour over parsnips.
Saut6d Parsnips
Wash and scrape parsnips, cook in salted water, and
drain. They should be slightly underdone. Cut in slices
lengthwise and brown in pork fat or butter.
Canned Peas
2 No. 10 cans peas 2 tablespoons salt
I cup butter 4 tablespoons sugar
$ teaspoon pepper
Turn peas carefully into colander, rinse well with cold
water, and put into double boiler. Melt butter and mix
well with seasonings, pour over peas. Cook one hour or
until very hot. Do not stir peas, or they will be crushed
and unattractive in appearance ; shake kettle two or three
times instead.
Stuffed Peppers
25 large green peppers 2.\ quarts minced veal,
2^ quarts crumbs chicken, or chopped
\ cup chopped onion nuts
Salt to taste
Choose mild peppers of uniform size, cut in two length-
wise, remove seeds and tough white portions. Wash and
cook in boiling water five minutes. Cook onion in butter
until soft. Crumble stale, not dried, bread, and mix with
butter and onion. Add chopped meat or nuts, salt to taste,
VEGETABLES 147
and stock to moisten so that it will pack. Fill peppers
rounding full, sprinkle with buttered crumbs, place in drip-
ping pans with water or stock to cover bottom of pans.
Bake in moderate oven thirty minutes, or until done.
Serve with Plain Tomato or Brown Sauce.
Succotash
4 quarts canned or boiled 4 quarts green beans or
sweet corn 2 quarts dried Lima beans
3 tablespoons salt \ teaspoon pepper
I cup butter
Cut hot or cold boiled sweet corn from cob, or use
canned corn. If dried beans are used, soak them over
night, drain, and cook slowly in water to barely cover
until soft. The beans should be soft and whole, and the
water cooked down to a creamy consistency. If there is
a great deal of liquid, drain off some of it. Mix beans
and corn, add seasonings, and let simmer five minutes
before serving.
Winter Squash
30 or more pounds squash Salt to taste
i cup butter Sugar if needed
Cut squash in halves, remove seeds and stringy portions,
place in dripping pans, cover, and bake from two to two
and one-half hours in moderate oven. Remove from shell
with iron spoon, mash, and season to taste.
Squash may be cut in pieces, freed from seeds and
stringy parts, pared, and steamed until soft, then mashed
and seasoned as above.
148 RECIPES AND MENUS FOR FIFTY
Scalloped Tomatoes
6 quarts canned tomatoes 3 quarts stale crumbs
2 cups melted butter i cup sugar
3 tablespoons salt i teaspoon pepper
The bread should not be dried, but any stale crumbs or
crusts that can be grated or crumbled with fingers may
be used ; mix with melted butter. Put one cup prepared
crumbs in bottom of each of six baking dishes. Mix
seasonings with tomato, then turn into dishes. Cover with
remaining crumbs. Bake about an hour in moderate oven,
being careful not to let crumbs burn.
Scalloped Turnip
13 J pounds white turnip 3 quarts White Sauce I
Wash turnips, remove a thick paring, cut in half-inch
cubes, and cook in salted water until soft. Drain, put into
six baking dishes, pour over the white sauce, cover with
buttered crumbs, using one quart in all. Bake long enough
to brown crumbs.
Turnips New York Style
12 to 14 pounds yellow 3 cups butter melted
turnip i teaspoon pepper
6 tablespoons finely- Salt if needed
chopped parsley
Pare turnips, removing a thick paring, cut in half-inch
cubes, and boil one and one-half hours, or until soft.
Drain, put into serving dishes, pour over butter mixed
with salt and pepper, and sprinkle with parsley.
VEGETABLES 149
Curried Vegetables
2 quarts diced potatoes i| cups butter
2 quarts diced carrots i cups flour
2 quarts diced turnips 2 diced onions
2 small cans peas I teaspoon pepper
4 tablespoons minced i^ tablespoons salt
parsley i tablespoons curry
3 quarts milk
Cook carrots, white turnips, and potatoes separately in
salted water until soft.
Cook onion slowly in butter until soft and yellow, add
flour mixed with seasonings, stir until smooth, add hot
milk, stirring constantly until smooth. Cook in double
boiler thirty minutes. Add vegetables, heat well, turn into
serving dishes, and sprinkle with parsley.
Macedoine of Vegetables
2 quarts diced carrots I quart string beans
I quart diced white turnips 2 quarts diced potatoes
I quart green peas 3 quarts Bechamel or
I quart flageolet beans White Sauce II
Cut carrots, turnips, and potatoes in half-inch dice,
string beans in half -inch pieces. The vegetables should
be cooked separately in boiling water and drained before
adding to sauce. Add more seasonings if needed. Mix
lightly and carefully to prevent breaking vegetables.
Creamed Potatoes
6 or 8 quarts cold diced 3 or 4 quarts White
potatoes Sauce II
J teaspoon pepper Chopped parsley
Cut cold boiled or baked potatoes in half -inch cubes.
Reheat in white sauce, add pepper, and sprinkle with
chopped parsley if desired.
I5O RECIPES AND MENUS FOR FIFTY
Lyonnaise Potatoes
8 quarts diced potatoes 3 tablespoons salt
J cup chopped onion teaspoon pepper
2j cups bacon fat or 8 tablespoons chopped
butter parsley
Cut cold boiled potatoes in half-inch cubes or in slices.
Cook onion slowly in bacon fat or butter until soft, but
not brown. Add potatoes and seasonings, and cook until
fat is absorbed and potatoes well heated and slightly
browned. Sprinkle with parsley just before serving. Use
two or three frying pans, and do not put potatoes on to
cook until about fifteen or twenty minutes before they are
to be served.
Hashed Brown Potatoes
8 quarts chopped cold I teaspoon pepper
cooked potatoes 2 tablespoons salt, or more
2.\ cups salt pork fat if needed
Mix finely-chopped potatoes, melted pork fat, pepper,
and salt to taste. Spread in shallow frying or baking pans
and cook on range or in oven until brown underneath.
Fold like omelet.
Creamed Potatoes with Eggs
5 quarts cold diced 3 quarts White Sauce I
potatoes 24 hard- cooked eggs
\ teaspoon pepper
Add diced potatoes and chopped whites to sauce and
reheat. Turn into serving dishes and strain yolks over top.
VEGETABLES I$I
Potato Cakes
Shape cold mashed potatoes in round, flat cakes, dredge
with flour or not as preferred, and saute in a very small
amount of pork or bacon fat in frying pans or on griddle.
Delmonico Potatoes
6 quarts cold diced 3 quarts White Sauce I
potatoes or 3 cups grated cheese
9 pounds peeled raw ones i quart buttered crumbs
i teaspoon paprika
Cook potatoes in salted water until soft, but not broken.
When perfectly cold, cut in half-inch cubes. Grate cheese,
sprinkle with paprika, and dissolve in sauce. Put potatoes
in six baking dishes, pour over the sauce, lifting potatoes
carefully with fork until sauce is well distributed. Cover
with crumbs and brown delicately in moderate oven.
Baked Potatoes
Scrub thoroughly one and one-half pecks potatoes of
uniform size. Trim of! any imperfections, put into drip-
ping pans, and bake in moderately hot oven from one and
one-half to two hours, for potatoes of medium size.
Austrian Potatoes
15 pounds (i peck) J cup lemon juice
potatoes 2 tablespoons salt
3 cups melted butter i teaspoon paprika
teaspoon pepper
Wash, pare, and cut potatoes in one-eighth inch slices.
Parboil two minutes in salted water. Drain, put in drip-
152 RECIPES AND MENUS FOR FIFTY
ping pans to depth of about two inches. Bake one hour,
or until potatoes are soft, basting with butter which has
been mixed with seasonings.
Hongroise Potatoes
IO pounds potatoes cut 6 tablespoons chopped
in half -inch cubes parsley
ij cups butter 4 teaspoons salt
i cups flour I teaspoon paprika
J teaspoon onion juice 3 quarts milk
6 egg yolks
Weigh potatoes after peeling. Cook in salted water
until soft, but not broken. Melt butter, add onion juice
and flour, and stir until smooth. Add hot milk, stirring
until smooth, then cook thirty minutes in dpuble boiler.
Add very gradually to beaten yolks about a quart of hot
sauce, then return to double boiler, stirring hard until
smooth. Turn potatoes into serving dishes, pour over
them the sauce, to which salt and paprika have been added,
and sprinkle with parsley.
Mashed Potatoes
15 pounds (i peck) i quart milk or more
potatoes i cup butter
5 tablespoons salt
Pare potatoes and put into cold water until time for
cooking. If uneven in size, cut large ones in two. Cook
in boiling salted water until soft, drain, put through ricer,
add seasonings, and hot milk in which butter has been
melted. Beat until creamy, and add more salt or milk
if needed.
VEGETABLES 153
Mock Potato Puff
Add enough hot milk to Mashed Potatoes to make them
a little too moist to serve as mashed potatoes, pile lightly
and unevenly in baking dishes, and put in hot oven long
enough to brown slightly. Serve in same dishes.
Scalloped Potatoes
IO pounds (6 quarts) i cups butter
sliced potatoes 3 tablespoons salt
2 quarts hot milk i teaspoon pepper
cup flour
Peel potatoes before weighing; peel and slice before
measuring. If potatoes are very large, cut them in two
lengthwise before slicing. Parboil two minutes to remove
strong flavor, drain. Put into six baking dishes a layer
of potato, then a slight dredging of flour; repeat until
potatoes are used. Dissolve salt, pepper, and butter in hot
milk, pour over potatoes, cover, and cook in slow oven
one and one-half hours, or until done. Remove covers
long enough to brown potatoes delicately.
Potatoes Baked with Bacon
Pare one peck potatoes, remove centers lengthwise with
apple corer. Slice bacon very thin and put a piece in each
cavity. Place potatoes in dripping pans and bake one and
one-half hours, or until done, basting occasionally with
bacon fat. The centers may be used for mashed potatoes.
Franconia Potatoes
Pare one peck potatoes of uniform size ; if very large,
cut them in two. Parboil ten minutes, drain, put in drip-
154 RECIPES AND MENUS FOR FIFTY
ping pans. Pour over them melted beef drippings, and
bake about one and one-half hours, basting several times
with fat in pan. The potatoes should be golden brown all
over. Serve with roast meat.
Maftre d'Hdtel Potatoes
15 pounds small potatoes i teaspoon pepper
3 cups butter 6 tablespoons chopped
2 tablespoons salt parsley
J cup lemon juice
Choose quite small, uniform potatoes, old or new ; peel
and cook in salted water until soft, but not broken. Drain,
put in serving dishes, add sauce, and put dishes in oven
long enough to melt butter. To make sauce, cream butter,
add seasonings, and lemon juice very slowly.
Broiled Potatoes
15 pounds potatoes 2 tablespoons salt
2 cups butter or pork fat I teaspoon pepper
Peel potatoes and cook in salted water until nearly, but
not quite, done. Cut in two or three slices lengthwise,
lay in dripping pans, dot over with butter, sprinkle with
salt and pepper, and cook in broiler until done and slightly
browned on both sides. Use more butter if needed.
Glazed Sweet Potatoes
20 pounds (i pecks) 3 cups sugar
sweet potatoes i cups water
6 tablespoons butter
Wash and pare potatoes. Cook ten minutes in boiling
salted water. Drain, cut in halves lengthwise, put in
VEGETABLES 155
shallow pans. Cook sugar and water together two minutes,
add butter, and brush potatoes. Bake about forty-five
minutes, basting with remaining syrup.
Sweet Potato Croquettes
6 quarts mashed potatoes teaspoon pepper
i cups butter 4 tablespoons sugar
2 tablespoons salt 12 eggs or 24 yolks
Mix ingredients thoroughly, cool, shape, roll in crumbs,
egg, and crumbs. Fry in deep fat. This makes about one
hundred large croquettes.
CHEESE DISHES
Scalloped Cheese
5 quarts milk 5 tablespoons butter
4 quarts dried or stale 3 tablespoons salt
bread in pieces i teaspoon paprika
i or more pounds cheese 12 to 16 eggs
Heat milk and pour over bread, which should be quite
stale, or even dried. Add grated or chopped cheese, cool.
Add salt, pepper, melted butter, and well-beaten eggs.
Mix well, pour into buttered baking dishes, and bake
slowly one and one-half hours, or until done. Serve grape
jelly with it.
Cheese Fondue
^ 2 quarts scalded milk \ % cup butter
^"2 quarts soft, stale bread 4 teaspoons mustard
crumbs 4 teaspoons salt
/ 2 pounds mild American yi teaspoon paprika
cheese < 24 eggs
Grate or chop cheese. Mix first six ingredients together,
add well-beaten yolks, cut and fold in stiffly-beaten whites.
Pour into six buttered baking dishes and bake thirty
minutes in moderate oven.
156
CHEESE DISHES 157
Cheese Cream Toast
2 cups butter 4 quarts milk
2-J cups flour i pound or more cheese
4 teaspoons salt teaspoon paprika
Make a sauce of the first four ingredients, following
directions for making White Sauces. Add grated or
chopped cheese, stir till smooth. Serve on carefully
browned toast which has been dipped in hot water. Very
nice served with crisp bacon as a garnish.
SALADS AND SALAD DRESSINGS
A DINNER salad should be of lettuce, chiccory, Romaine,
watercress, cucumbers, tomatoes, or other light vegetables,
served with French Dressing.
Luncheon salads should be of meat, fish, eggs, or the
more nutritious vegetables, especially if served as the main
course.
All salad plants should be thoroughly washed, and kept
on ice or in a cold place until served. Shake and wipe dry
with cheesecloth. The dressing may be added just before
sending to table or served at table. Green vegetables wilt
very quickly after the dressing is added.
Meats or vegetables should be cut in one-half inch cubes,
and marinated separately with French Dressing for an
hour or so before using. Drain off any dressing not
absorbed before mixing with other dressing. Fish should
be flaked, or cut in cubes or uniform pieces.
There are many simple and suitable garnishes for
salads, but care should be taken that harmonious colors
as well as flavors are combined in a salad.
Hard-cooked eggs, radishes, and stuffed olives sliced
crosswise ; canned Spanish peppers, carrots, and beets cut
in cubes or fancy shapes; olives, capers, and shredded
green peppers all are attractive garnishes, if used
judiciously.
158
SALADS AND SALAD DRESSINGS 159
Boiled Dressing
2 tablespoons salt 4 tablespoons flour
2 tablespoons mustard 6 well-beaten eggs
\ cup sugar -J cup melted butter
J teaspoon pepper 4 cups hot milk
teaspoon paprika i cups hot vinegar
Mix dry ingredients, add beaten eggs, pour on hot milk,
stirring constantly. Return to double boiler and cook until
mixture thickens, adding butter when nearly done. Re-
move from fire and add hot vinegar. Be careful not to
overcook dressing, or it will curdle. If it does curdle,
remove from hot water and beat hard with Dover egg
beater, as that will sometimes restore smoothness.
Cream Dressing
2 tablespoons salt 4 eggs or 8 yolks
ij tablespoons mustard 4 tablespoons butter
5 tablespoons sugar 3^ cups milk
5 tablespoons flour f cup vinegar
\ teaspoon pepper i cups heavy cream
Make as Boiled Dressing. When cold, fold in cream
which has been beaten until stiff. If dressing is to be
used with fruit, lemon juice instead of vinegar is an
improvement.
Sour Cream Dressing
2j tablespoons salt 4 well-beaten eggs
2 tablespoons mustard I quart sour cream
6 tablespoons sugar i teaspoon pepper
2 tablespoons flour i cup vinegar
Mix cream and beaten eggs ; mix dry ingredients thor-
oughly, add vinegar, combine mixtures, and cook in double
boiler until mixture thickens, stirring constantly.
I6O RECIPES AND MENUS FOR FIFTY
French Dressing
I j tablespoons salt J teaspoon pepper
I teaspoon mustard I cup vinegar or lemon
1 teaspoon paprika juice
2 cups olive oil
Rub bottom of wide-mouthed pitcher with onion. Put
all ingredients into pitcher and beat until creamy with
Dover egg beater. Serve at once.
Creole French Dressing
2 cups olive oil cup finely-chopped
ij cups vinegar parsley
2 teaspoons powdered I tablespoon chopped
sugar red pepper
} cup finely-chopped 2 tablespoons chopped
onion green pepper
4 teaspoons salt
Mix ingredients in order given, let stand one hour, then
beat vigorously five minutes. Serve at once.
Cream French Dressing
4 teaspoons salt i cup lemon juice or
J teaspoon pepper vinegar
i teaspoon paprika 2 cups olive oil
i cups heavy cream
Mix ingredients in a wide-mouthed pitcher and beat
with Dover egg beater until creamy.
SALADS AND SALAD DRESSINGS l6l
Mayonnaise Dressing
i teaspoon mustard I pint olive oil
1 teaspoon powdered sugar I tablespoon vinegar
2 teaspoons salt 2 tablespoons lemon
% teaspoon paprika juice
J teaspoon pepper 2 egg yolks
2 egg whites
Mix dry ingredients, stir in yolks of eggs, then beat in,
drop by drop, a little oil, using Mayonnaise mixer or an
egg beater. When mixture begins to thicken, add a few
drops acid, then more oil, and so continue alternating until
oil is all used. If oil is added too rapidly, mixture will
curdle. A smooth consistency may be restored by adding
curdled mixture slowly to yolk of another egg. Stir in
stiffly-beaten whites. A good quality of cottonseed salad
oil may be used in place of olive oil, with very satisfactory
results and at a low cost. This oil is wholesome and cheap,
and should be used freely in its undisguised form, instead
of paying for so-called olive oil which is often adulterated
with cottonseed oil. If the dressing is not to be used at
once, keep tightly covered in cold place. Before using,
remove any drops of oil that have collected on top of
dressing, or on sides of dish, to prevent curdling.
Cream Mayonnaise Dressing
Add to Mayonnaise Dressing, in place of whites of eggs,
one cup thick cream beaten until stiff. This should be used
the day it is made.
l62 RECIPES AND MENUS FOR FIFTY
Apple and Celery Salad
4 quarts apples Cream or Cream Mayon-
2 quarts celery naise Dressing
cup lemon juice
Cut apples in one-half inch cubes, and celery in pieces
of the same size, before measuring. Marinate apples with
lemon juice or French Dressing, as fast as cut, to prevent
discoloration. Just before serving mix apple, celery, and
Cream or Cream Mayonnaise Dressing. Arrange on
lettuce leaves and put a spoonful of dressing on top of
each serving. One cup of English walnut meats, broken
in pieces, may be added, if desired.
Apple and Banana Salad
4 quarts apples Cream or Cream Mayon-
8 large bananas naise
% cup lemon juice
Cut apples in quarters, then in one-fourth inch slices ;
cut bananas in slices. Mix and serve as Apple and Celery
Salad. French Dressing may be used instead of lemon
juice for marinating fruit.
Banana and Nut Salad
Cut bananas in two lengthwise, lay each piece on a bed
of lettuce leaves, mask with Cream or Cream Mayonnaise
Dressing, and sprinkle with chopped nuts English wal-
nuts, pecans, or peanuts.
Cucumber Salad
Peel and slice eight large or twelve small crisp cucum-
bers, pile on lettuce leaves, and serve with French or
SALADS AND SALAD DRESSINGS 163
Creole Dressing. This salad may be varied by combining
with sliced radishes, shredded green peppers, or shredded
Bermuda onions.
Cabbage Salad
8 pounds cabbage Boiled Dressing
Remove outside leaves and stalks from solid, heavy
heads of cabbage. Cut in quarters, soak for an hour or
so in cold water. Drain, wipe dry, shred or chop fine,
mix with Boiled or Sour Cream Dressing, and serve in
salad bowls or cabbage shells.
Cabbage and Celery Salad
4 pounds cabbage Boiled, Sour Cream, or
4 quarts celery Cream Dressing
Shred cabbage fine and cut celery stalks in thin slices
crosswise. Mix and serve as Cabbage Salad.
Cheese Salad
Cut Neufchatel cheese in small cubes and serve on
lettuce leaves or watercress, with French, Creole, or Cream
French Dressing.
Or mix cheese with very finely-chopped parsley, lettuce,
or watercress, or with paprika, and shape in small balls.
Uplands Salad
12 Neufchatel cheeses f cup chopped nuts
| cup chopped olives i teaspoon salt
f cup chopped green i teaspoon paprika
peppers
Chop olives, mild peppers, and English walnuts very
fine. Mix all ingredients thoroughly, pack in oblong
164 RECIPES AND MENUS FOR FIFTY
form, let stand two hours or more. Cut in one-half inch
slices and break or cut each slice in cubes, serve on lettuce
leaves with French or Cream French Dressing. Cottage
cheese may be used instead of Neufchatel.
Cheese and Pineapple Salad
6 Neufchatel cheeses French or
2 No. 3 cans pineapple Cream French Dressing
Cut cheese and pineapple in one-half inch cubes, arrange
on lettuce leaves, and serve with French or Cream French
Dressing.
Chicken Salad
5 quarts chicken or 5 quarts celery
chicken and veal I cup French Dressing
Mayonnaise Dressing
Cut cold boiled or roasted chicken in one-half inch cubes
or pieces and marinate with French Dressing. Cut celery
in half-inch pieces. Just before serving, mix chicken and
celery, pile on lettuce leaves, and put a tablespoonful
dressing on top of each serving. Garnish with hard-cooked
eggs.
Daisy Salad
Cut hard-cooked eggs in two crosswise, remove yolks
without breaking whites, and rub through strainer. Cut
each half of whites in eight sections lengthwise. Arrange
lettuce for individual servings, put a spoonful of Mayon-
naise, Boiled, or Sour Cream Dressing in center of each.
Place around dressing the white segments, to form petals,
and sprinkle over dressing the yolks, which have been
mixed with salt and pepper and rubbed through a strainer.
SALADS AND SALAD DRESSINGS 165
Egg Salad
Cut hard-cooked eggs in slices, place on lettuce leaves,
and put a spoonful of Mayonnaise or Boiled Dressing on
top of each serving.
Fruit Salad
2 dozen oranges 2 No. 3 cans pineapple
2 dozen bananas 6 heads lettuce
Peel bananas and cut in one- fourth inch slices. Peel
oranges and separate pulp from each section. Drain pine-
apple and cut in one-half inch cubes. Malaga grapes may
be used in place of part of the oranges and bananas. Com-
bine fruits, mix with French Dressing, and serve on lettuce
leaves.
Macedoine Salad
2 quarts string beans 2 quarts carrots or beets
2 quarts peas or flageolets 6 heads lettuce
Any left-over vegetables, in any proportion, may be used
instead of those given, Cut string beans in inch pieces,
carrots and beets in one-half inch cubes. Marinate each
vegetable separately with French Dressing. Arrange
lettuce for individual servings, put a small mound of peas
or flageolets in center, surround with string beans, and
scatter over top a spoonful of carrot or beet cubes. Serve
with French or Creole Dressing.
Tomato Salad
Tomatoes for salad should be ripe and firm. About
one peck will be required. Plunge into boiling water for
a few seconds, peel, cut out stem, and chill. Just before
l66 RECIPES AND MENUS FOR FIFTY
using, cut in halves, or in half -inch slices crosswise, or
in six sections lengthwise. Place on lettuce leaves and
serve with French, Creole,, or Cream French Dressing.
Mayonnaise Dressing is also used sometimes.
Tomato Salad may be varied in many ways, of which
a few are suggested below.
Tomato and Pepper. Wash four large, mild green
peppers, remove seeds and white membranes, cut cross-
wise in thin shreds or slices, and use as garnish.
Tomato and Cucumber. Pare six cucumbers, cut in
dice, and put a spoonful over tomatoes.
Tomato and Cheese. Cut tomatoes in halves and place
each on a bed of lettuce leaves. Put on top a few small
cubes or balls of Neufchatel cheese. Shredded pepper may
be added if desired.
Potato Salad
9 quarts potato cubes 2\ cups olive oil or
1 quart celery melted butter
5 tablespoons salt ij cups vinegar
2 teaspoons pepper \ cup chopped green
I teaspoon paprika peppers
2 onions finely minced
Sour cucumber pickles cut in one-half inch cubes may
be used in place of a part of the vinegar, and celery salt
in place of the celery. Mix ingredients thoroughly but
carefully, let stand thirty minutes or so to chill. Serve in
salad bowl. Garnish with watercress or parsley ; and with
hard-cooked eggs, chopped pimientos, or stuffed olives cut
in thin slices. Boiled or Mayonnaise Dressing may be
served with this salad if desired.
SALADS AND SALAD DRESSINGS l/
Salmon Salad I
6 pint cans salmon 6 cups cucumber pickles
3 quarts coarsely-chopped cut in pieces
cabbage 6 tablespoons vinegar
1 tablespoon celery salt I teaspoon paprika
2 tablespoons salt 24 hard-cooked eggs
Remove bones and skin from salmon and break in
pieces. Cut pickles and eggs in pieces. Mix all ingredi-
ents together. Garnish with watercress or celery tops.
Serve in salad bowls or on platters.
Salmon Salad II
8 pint cans salmon or 6 heads lettuce
4 quarts flaked fresh fish Mayonnaise Dressing
Drain salmon, remove bones and skin, and break in
pieces. If fresh fish is used, remove bones and skin and
flake carefully, or cut neatly in pieces. Pile salmon on
lettuce leaves and put over each serving a spoonful of
dressing.
PASTRY
Plain Paste
3 quarts flour 2 cups lard
4 teaspoons salt Cold water
Mix flour and salt. Add lard, and chop or cut or rub
with tips of fingers until well mixed. Moisten to a stiff
dough with cold water, being careful not to use too much.
No matter how much shortening is used, if too much
moisture is added, the crust will be hard and tough. The
dough should be so dry that it is really difficult to roll.
If pies are to have an upper crust, reserve two tablespoons
lard and dot over upper crusts just before putting in oven.
This gives pies a flaky appearance.
In making pies with two crusts, the upper crust should
always be perforated to allow escape of steam. The lower
crust should be moistened with water around edge before
pressing together the two edges, in order to prevent
separation. This quantity of paste makes enough for eight
or nine pies with two crusts.
Always bake pies on bottom of range oven or on lower
grate of gas oven, never on upper grate of oven, or lower
crust will be underdone.
Apple Pie
4i cups apple i teaspoon butter
| teaspoon nutmeg or J teaspoon salt
cinnamon I cup sugar
Line plates with paste. Pare, core, and cut apples in
eighths. Mix sugar, salt, and spice; put part of sugar
1 68
PASTRY 169
in bottom of plates, fill with apples, cover with remaining
sugar. Dot over top with bits of butter. Moisten edges
of lower crusts, put on upper crusts, and press edges firmly
together. Use above proportions for each pie.
Pumpkin Pie
2 quarts milk 4^ cups sugar
12 eggs 6 tablespoons molasses
3 cans or 3 quarts 2 tablespoons salt
pumpkin 2 tablespoons ginger
2 tablespoons cinnamon
Steam pumpkin and rub through sieve, or use canned.
Mix sugar, salt, and spices, add pumpkin, beaten eggs,
milk, and molasses. Bake slowly forty to fifty minutes,
or until knife comes out clean. This quantity makes eight
or nine pies.
Lemon Pie
7 scant cups sugar 1} cups lemon juice
7 cups boiling water or 9 lemons
if cups cornstarch 3 tablespoons butter
1 8 egg yolks i cup powdered sugar
i teaspoon salt 4 tablespoons lemon juice
Mix cornstarch, sale, and sugar, add boiling water,
stirring constantly. Cook five minutes and add gradually
to egg yolks. Add butter, grated rind and juice of lemons.
Line eight or nine plates with paste, turn in cooled mix-
ture, bake until pastry is done. Cool slightly, cover with
meringue made as follows :
Meringue. Beat egg whites until stiff, add powdered
sugar gradually, and continue beating, then add flavoring.
Pile lightly on pies, leaving surface uneven ; bake fifteen
minutes in slow oven.
I7O RECIPES AND MENUS FOR FIFTY
Custard Pie
24 eggs -; v I teaspoon salt
2 cups sugar 4 quarts milk
Beat eggs slightly, add sugar, salt, and milk. Line
plates with crust, building up fluted rims, and fill with
mixture. Grate nutmeg over top. Place in hot oven at
first to set crust. Decrease heat quickly. Bake in slow
oven until custard is firm in center. This quantity makes
eight deep pies.
Blueberry Pie
6 quarts berries 4 teaspoons vinegar
2 quarts sugar i teaspoon salt
Line eight or nine plates with crust. Mix sugar, salt,
and one cup of flour. Fill crusts with berries, add sugar
and vinegar, cover with crust, and bake until berries are
done and crust slightly browned.
Blackberry or Raspberry Pie
Use recipe for Blueberry Pie, omitting vinegar and one-
half the flour.
Mock Cherry Pie
4 quarts cranberries 2j quarts sugar
i J quarts stoned raisins 2,\ cups water
J cup flour 4 tablespoons butter
Put cranberries and raisins through meat chopper, mix
with sugar, flour, and water. Line plates with crust, put
in filling, dot over with butter, cover with crust, and bake
in moderate oven.
PASTRY I7 1
Cranberry Tart Filling
6 cups cranberries 6 cups sugar
3 cups stoned raisins 3 cups water
Put berries and raisins through meat chopper. Cook all
ingredients together until of consistency of jam, add six
teaspoons vanilla. Cool, and use as filling for tarts.
Mince Meat
ij quarts chopped meat 2 tablespoons cinnamon
2j quarts chopped apple ij teaspoons mace
1 quart brown sugar i teaspoons cloves
| quart granulated sugar cup vinegar
2 cups raisins 3 oranges
2 cups currants 3 lemons
3 cups molasses f pound citron chopped
3 cups meat liquor I tablespoon lemon
Salt to taste extract
i teaspoon almond extract
Mix ingredients except oranges, lemons, and flavoring,
and cook slowly two hours, or until done. Add grated rind
and juice of lemons and oranges, and extract.
HOT DESSERTS
Apple Tapioca
3 cups minute tapioca 2 teaspoons salt
3 quarts boiling water 2 cups sugar
peck apples
Add salt and boiling water to tapioca and cook in double
boiler until transparent. Pare, quarter, and core tart
apples, put into buttered baking dishes, add sugar and
tapioca. Bake an hour or more in moderate oven. The
apples should be quite soft. Serve warm with sugar and
cream.
Prune Pudding
4 quarts milk 2 cups sugar
i cups cornstarch 4 teaspoons vanilla
1 8 egg yolks 3 pounds prunes
3 teaspoons salt 18 egg whites
Soak prunes twenty- four hours or more in water to
barely cover them. Cook in same water in double boiler
until soft ; remove stones. Mix cornstarch, salt, and sugar,
add hot milk, and cook in double boiler thirty minutes,
stirring often. Add mixture to beaten yolks, stirring until
smooth. Put prunes into buttered baking dishes, pour
over them the custard, bake twenty-five minutes in slow
oven. Make meringue of egg whites and one cup of sugar
beaten until stiff, pile lightly on prune mixture, bake in
very slow oven until slightly browned. Serve warm or
cold.
172
HOT DESSERTS
Cream of Rice Pudding
f cup rice cup sugar
2 quarts milk \ teaspoon salt
J teaspoon cinnamon
Prepare above proportions for each one of three baking
dishes. Wash rice, mix ingredients, put into buttered
baking dishes, and bake slowly from four to five hours,
or until of a creamy consistency. During first hour stir
occasionally with a fork. If cooked too fast it will curdle.
Serve quite warm or very cold.
Indian Pudding
4^ quarts scalded milk 2 cups molasses
ij cups Indian meal 4 teaspoons salt
4 teaspoons ginger
Add milk slowly to corn meal, cook twenty minutes in
double boiler, add molasses, salt, and ginger. Pour into
buttered baking dishes and bake three or four hours in
slow oven. It will not whey if baked too rapidly. Serve
with cream.
Cracker Pudding
i-J pounds crackers cup butter
5 quarts scalded milk 5 teaspoons salt
10 eggs 5 teaspoons cinnamon
5 cups brown sugar 2 teaspoons nutmeg
3 cups plumped raisins
Split crackers, spread with butter, add hot milk, and
let stand an hour or more. Beat eggs slightly, add sugar
174 RECIPES AND MENUS FOR FIFTY
mixed with spices, and turn into cracker mixture; add
raisins. Put into buttered baking dishes, bake slowly one
hour, or until knife com0s out clean. The deeper the bak-
ing dish the longer the time required for baking. Stir
occasionally during first half hour. Serve with Vanilla
Sauce.
Orange Marmalade Pudding
4 quarts fine bread 4 quarts milk
crumbs 18 eggs
i quart sugar f cup butter
4 cups orange marmalade
Cream butter and sugar together, add beaten yolks,
milk, bread crumbs, and whites beaten to a froth. Put a
layer in bottom of buttered baking dishes, spread with
marmalade, then another layer of the custard mixture,
then one of marmalade, and finish with the custard. Serve
with sweetened cream or custard sauce.
Caramel Bread Pudding
2\ cups sugar 10 well-beaten eggs
| cup water 3 teaspoons salt
5 quarts hot milk 5 pints dry bread in small
J cup melted butter pieces
Caramelize sugar, add water, and stir until dissolved,
then add to hot milk. Turn milk over bread, add salt and
butter. When lukewarm, add eggs, turn into shallow
baking dishes, and bake slowly forty-five minutes, or until
knife comes out clean. Serve with whipped cream and
caramel sauce made as follows: Caramelize three cups
sugar until light brown, add three cups water, and simmer
fifteen minutes, or to a thick syrup.
HOT DESSERTS 175
Chocolate Bread Pudding
2^ quarts stale bread 10 ounces chocolate
crumbs or dry bread 3 cups sugar
in small pieces 10 eggs well beaten
5 quarts scalded milk 3 teaspoons salt
5 teaspoons vanilla
Soak bread in hot milk until soft. Melt chocolate in
saucepan over hot water, add one-half the sugar, and milk
enough (from the bread and milk) to pour. Mix all in-
gredients, turn into shallow baking dishes, and bake slowly
one hour, or until knife comes out clean. Serve with
Hard or Sunshine Sauce, or with whipped cream.
Spiced Pudding
2^ quarts dried bread in 2 cups sugar
small pieces 3 teaspoons salt
5 quarts scalded milk 3 teaspoons mixed spice
2 cups molasses (cinnamon, cloves, all-
2 cups raisins spice, nutmeg)
Soak bread in milk until soft, add other ingredients, and
mix well. Put into shallow baking dishes and bake slowly
one hour, or until knife comes out clean. Stir two or three
times during first fifteen minutes. Serve with whipped
cream.
Prune Whip
4 pounds prunes 24 egg whites
2 pounds sugar 2 tablespoons lemon juice
Soak prunes over night in water to barely cover, cook
in double boiler until soft, stone, and rub through puree
176 RECIPES AND MENUS FOR FIFTY
strainer. The mixture should be quite thick. Add sugar,
and fold in stiffly-beaten whites of eggs and lemon juice.
Put into baking dishes and bake about twenty minutes in
slow oven. Serve hot or cold, with Soft Custard Sauce
or sweetened whipped cream.
Other fruits may be used instead of prunes.
Baked Chocolate Pudding
I J cups butter 6 cups flour
6 cups sugar 3 tablespoons baking
6 eggs powder
6 cups milk i pounds chocolate
Cream butter, add sugar, and mix well, then stir in
well-beaten eggs. Dissolve chocolate over hot water, add
milk, combine the two mixtures, and add flour which has
been sifted with baking powder. If put into six baking
dishes, it will require about forty minutes in moderate
oven for baking. Serve at once, as it falls as soon as it
begins to cool. Serve with Sunshine Sauce.
Honeycomb Pudding
5 cups sugar 2^ cups butter
5 cups flour 2,\ cups lukewarm milk
5 cups molasses 5 teaspoons soda
20 well-beaten eggs
Mix sugar and flour and add molasses. Melt butter in
milk and add soda. Combine mixtures and add eggs.
Turn into well-greased oblong pans and bake in moderate
oven. Serve at once with Cream Sauce.
HOT DESSERTS 177
Apple Dumplings
3 quarts flour i^ cups shortening
2 tablespoons baking 2 tablespoons salt
powder 3 cups sugar
3 cups water 50 apples
Sift flour, baking powder, and salt together; work in
shortening and add water to moisten enough to roll out.
Cut paste in rounds one- fourth inch in thickness, place
an apple in center of each, fill cavity with sugar and cinna-
mon or nutmeg, draw paste around apple, folding and
pinching edges together, place in pan rough side down.
Bake forty-five to sixty minutes. When about half done,
pour boiling water around apples to depth of one-half inch.
The apples should be quite soft; they may be tested by
pricking with fork.
Serve with Vanilla, Lemon, or Nutmeg Sauce, or with
sugar and cream.
Egg Roll
3 quarts flour 3 cups milk or milk and
6 eggs water
4| teaspoons salt i cups shortening
6 tablespoons baking powder
Sift dry ingredients together, cut or rub in shortening,
add milk gradually, mixing to as soft a dough as can be
handled. Sometimes a little more or less milk must be
used to make it of the right consistency. This is nice for
shortcake and puddings. Brush over top of crust with
milk or white of egg and sprinkle with sugar. Bake in hot
oven.
178 RECIPES AND MENUS FOR FIFTY
Baked Apple Pudding
1 peck apples 3 teaspoons cinnamon or
I J quarts sugar nutmeg
Egg Roll
Peel, quarter, and core apples. Fill baking dishes half
full, add sugar, spice, and water to come half way to top.
Cover and bake until about half done. Roll Egg Roll
mixture to one-half inch in thickness and of a size to fit
baking dishes, make an opening in center, cover apple, and
bake thirty minutes, or until done, in hot oven. Serve with
Vanilla or Nutmeg Sauce, or with cream and maple syrup.
Canned or fresh peaches or berries may be used in the
same way. Serve with the fruit on top.
Dutch Apple Cake
2 quarts flour 4 eggs
2 teaspoons salt I cup shortening
6 tablespoons baking 3! cups milk
powder i cup sugar
peck apples
Mix dry ingredients ; beat eggs, add milk, and mix with
dry ingredients, then add melted shortening. Pour into
well-greased shallow cake pans. Cut apples into sixteenths,
lay them in parallel rows in the dough, pressing the edges
lightly into it. Brush top with melted butter, sprinkle with
one cup sugar mixed with two teaspoons cinnamon. Serve
with Vanilla or Nutmeg Sauce, or with sugar and cream.
Fruit Puffs
Make Egg Roll mixture, using only whites of eggs,
and milk to make a drop dough. Put a spoonful of canned
HOT DESSERTS 1 79
or preserved peaches or other fruit in bottom of well-
buttered cups or individual molds, fill cups half full of
dough, and steam thirty-five minutes. Serve with fruit
juice sweetened to taste.
Cottage Pudding
5 eggs 2j quarts flour
5 cups sugar 5 teaspoons vanilla
f cup melted butter 3 tablespoons baking
3J cups milk powder
i teaspoon salt
Sift dry ingredients together, add sugar and milk mixed
with beaten egg yolks, then melted butter. Fold in stiffly-
beaten whites of eggs, turn into well-greased shallow pans,
bake about forty-five minutes in moderate oven. Serve
with Vanilla, Strawberry, Orange, or Chocolate Sauce I.
Steamed Pudding
I J cups butter 4^ tablespoons baking
2 cups sugar powder
2.\ quarts flour i teaspoon salt
I quart milk 4 eggs
Mix and sift dry ingredients and rub in butter with tips
of fingers. Beat eggs, add milk, and combine mixtures.
Put in buttered molds, cover, and steam two hours. Serve
with hot apple sauce and Hard Sauce.
Strawberry Shortcake
Egg Roll 8 boxes strawberries
Hull strawberries and cut in pieces. Add sugar to taste
and let stand for a short time where they will warm
ISO RECIPES AND MENUS FOR FIFTY
slightly. Pat and roll Egg Roll mixture to one-half inch
thickness, and bake in hot oven in pie tins or in small
rounds like biscuit. Split and spread with butter, put
berries between layers and on top. Serve with the fruit
juice, and cream if desired.
Fresh or canned peaches, apricots, raspberries, or other
fruit may be used in place of strawberries.
Graham Pudding
2} cups molasses 2f teaspoons soda
if cups shortening 2 quarts sifted Graham
2 cups milk flour
5 eggs I quart raisins
5 teaspoons salt
Melt shortening, add molasses, milk, well-beaten eggs,
dry ingredients mixed and sifted, and raisins. Steam
four hours. Serve with Creamy or Sterling Sauce.
Suet Pudding
3 cups finely-chopped 3 teaspoons soda
suet 4 teaspoons salt
3 cups molasses 2 teaspoons ginger
3 cups milk 2 teaspoons nutmeg
2,\ quarts flour I teaspoon cloves
i tablespoon cinnamon
Mix and sift dry ingredients. Add molasses and milk
to suet; combine mixtures. Turn into greased molds,
cover, and steam three hours. Serve with Sterling Sauce.
HOT DESSERTS l8l
Bellevue Pudding
I quart molasses I quart sweet milk
1 cup shortening 4 teaspoons cinnamon
2 quarts bread flour 4 teaspoons cloves
4 teaspoons soda
Dissolve soda in milk. Melt shortening, add molasses,
milk, and dry ingredients, turn into greased molds, steam
two and one-half hours. Serve with Creamy Sauce.
Nut Pudding
3 cups molasses 3 cups chopped suet
3 cups sweet milk 3 cups seeded raisins
7^ cups flour 3 cups English walnuts
3 teaspoons soda f pound chopped figs
I teaspoon salt 2 small nutmegs
Sift dry ingredients together. Mix fruit and suet and
add molasses ; then add milk and flour alternately. Steam
three and one-half hours. Serve with Foamy Sauce.
English Plum Pudding
i pound chopped beef suet i pound chopped raisins
1 pound flour I pound currants
4 teaspoons baking powder i pound brown sugar
2 teaspoons cinnamon J pound citron cut fine
i teaspoon cloves J pound candied orange
i teaspoon mace peel
i teaspoon salt I cup sweet milk
4 well-beaten eggs
Mix and sift dry ingredients, add finely-chopped suet
and fruit, and then milk and eggs. Steam six hours. This
makes enough for two two-quart molds.
1 82 RECIPES AND MENUS FOR FIFTY
Scalloped Apples
6 quarts sliced apples 2 tablespoons cinnamon
6 quarts soft bread crumbs i cups butter
4 cups sugar 3 cups or more water
Mix melted butter and crumbs, and put a layer in
bottom of baking dishes. Cover with a layer of apple,
sprinkle with sugar mixed with cinnamon. Continue in
this way until there are three layers of bread and two of
apple. Add water and bake in moderate oven one and
one-half hours, or until apples are cooked to pieces. Keep
dishes covered part of the time. The crumbs should be
delicately browned on top. Serve with Hard Sauce.
Apple Charlotte
16 pounds apples i cups melted butter
2 quarts sugar I tablespoon cinnamon
Pare, quarter, and core apples, and stew until tender;
add sugar and cinnamon. Cut bread one- fourth inch thick,
removing crusts. Brush slices with melted butter and line
sides of baking dishes. Put in apple sauce, cover with
bread having buttered side up, sprinkle with sugar, and
bake forty-five minutes, or until bread is golden brown.
Serve with Hard Sauce.
Scalloped Rhubarb
5 quarts soft bread 8 pounds rhubarb cut in
crumbs inch pieces
ij cups melted butter 2 quarts sugar
mixed with crumbs
Butter baking dishes, put in a layer of crumbs, then
rhubarb and sugar, and so continue until ingredients are
HOT DESSERTS 183
used. The top layer should be crumbs. Bake one hour,
or until rhubarb is soft and crumbs are slightly brown on
top. A little water may be added if necessary. Serve
warm with Hard Sauce.
PUDDING SAUCES
Apricot Sauce
2 quarts apricot pulp I quart heavy cream
Sugar to taste
Soak dried apricots several hours or over night in water
to barely cover. Cook slowly in the same water until soft ;
rub through a strainer. Canned apricots may be used if
preferred. Beat cream until stiff, add to apricot pulp,
and sweeten to taste.
Chocolate Sauce I
3 quarts sugar 12 ounces chocolate
ij quarts boiling water 4 tablespoons vanilla
Cook sugar, chocolate, and water until it threads. Beat
thoroughly with Dover egg beater, add vanilla, and serve.
Chocolate Sauce II
5 ounces cocoa J cup cold water
2 cups lukewarm water J teaspoon salt
2j cups sugar i quart boiling water
J cup cornstarch J tablespoon vanilla
Mix cocoa with lukewarm water, add boiling water,
stirring constantly until it boils. Mix cornstarch with cold
water and add to hot mixture. Bring to boiling point,
add sugar and salt. Cook in double boiler one hour, add
vanilla, and serve hot or cold with puddings or ice cream.
184
PUDDING SAUCES 185
Caramel Sauce
2 quarts sugar 2 quarts water
Put sugar in an iron frying pan, and stir until melted
and golden brown in color. Add water and simmer fifteen
minutes.
Creamy Sauce
5 cups powdered sugar 5 well-beaten eggs
2\ cups butter f cup boiling water
5 teaspoons vanilla
Rub sugar and butter to a cream, add eggs, and beat
well. Just before serving add boiling water and vanilla.
Cream Sauce
5 eggs 3 cups heavy cream
3f cups powdered sugar J teaspoon salt
Beat whites until stiff, add powdered sugar, beating all
the time ; add beaten yolks and fold in cream, which has
been whipped until stiff.
Foamy Sauce
3 cups powdered sugar 3 cups cream
ij cups butter 6 egg whites
Cream sugar and butter together. Beat into this cream
and slightly-beaten egg whites. Put into double boiler
and beat until smooth and creamy. Cook until it thickens
and serve at once.
l86 RECIPES AND MENUS FOR FIFTY
Fruit Sauce
2 quarts fruit syrup 4 tablespoons cornstarch
Sugar to taste
Drain off syrup from canned fruit and bring to boiling
point. Mix cornstarch with sugar, or with a little cold
syrup, add boiling syrup, and boil ten or fifteen minutes,
stirring often. Serve with any dessert in which the fruit
itself has been used.
Grape Sauce
Make same as Strawberry Sauce.
Use stewed or canned Concord grapes. If they are very
sweet, use only half the required amount of sugar.
Hard Sauce
2 cups butter J cup boiling water
6 cups powdered sugar 2 teaspoons lemon extract
Pour boiling water over butter, stir until creamy, then
add gradually the sugar and lemon.
Lemon Sauce
1 quart sugar cup butter
2 quarts boiling water cup lemon juice
cup cornstarch or I teaspoon lemon extract
| cup flour 2 teaspoons salt
Mix sugar and cornstarch, add water, stirring constantly
until smooth. Boil five minutes, remove from fire, and
add butter and flavorings.
PUDDING SAUCES 1 87
Nutmeg Sauce
Make same as Lemon Sauce, using four teaspoons lemon
extract and four teaspoons nutmeg in place of lemon juice.
Orange Sauce
6 tablespoons cornstarch Grated rind of one-half
if cups sugar lemon
if quarts boiling water I tablespoon lemon juice
Grated rind of one orange cup orange juice
f cup butter
Mix sugar and cornstarch, add boiling water, stirring
until it thickens. Boil fifteen minutes, or cook one hour
in double boiler. Add butter and fruit juice. Serve hot.
Strawberry Sauce
ij cups butter 4 cups powdered
3 cups strawberry pulp sugar
and juice 4 egg whites
Cream butter and sugar together, add stiffly-beaten
whites and strained strawberries. Beat well before
serving.
Sunshine Sauce
6 egg yolks 3 cups thick cream
3 cups sugar 2 teaspoons vanilla
Stir beaten yolks and sugar together, add cream which
has been whipped until stiff, and vanilla.
Vanilla Sauce
Make like Lemon Sauce, using two tablespoons vanilla
in place of nutmeg and lemon.
1 88 RECIPES AND MENUS FOR FIFTY
Sterling Sauce
3 cups butter 6 teaspoons vanilla
6 cups brown sugar ij cups cream or milk
Cream butter, add sugar gradually, and milk and flavor-
ing very slowly, to prevent separation.
Soft Custard Sauce
i-J quarts milk 9 tablespoons sugar
9 egg yolks or 2j teaspoons vanilla
5 small eggs f teaspoon salt
Beat yolks slightly (if whole eggs are used beat them
thoroughly) ; add sugar and salt, then pour hot milk
slowly into them. Return to double boiler and cook until
mixture thickens; add vanilla. If cooked too much, cus-
tard will curdle. In that case, set saucepan in cold water
and beat custard with Dover egg beater until smooth.
COLD DESSERTS
Baked Custard
6 quarts scalded milk 3 cups sugar
1 8 to 36 eggs 2 teaspoons salt
Beat eggs slightly, add sugar and salt, and slowly the
scalded milk. Turn into buttered baking dishes placed
in larger pans containing hot water. Sprinkle with nut-
meg and bake slowly until custard is firm. When a silver
knife comes out clean, the custard is done. The smaller
number of eggs makes a delicious custard, but not one
which keeps its shape as perfectly as with the larger
number.
Caramel Custard
6 quarts scalded milk 3 teaspoons salt
1 8 to 36 eggs 3 cups sugar
2 tablespoons vanilla
Put sugar into an iron frying pan, stir constantly until
melted and light brown in color. Add milk gradually,
being careful that it does not bubble over when added to
hot syrup. As soon as sugar is dissolved in milk, add
to slightly-beaten eggs. Add salt and vanilla, pour into
buttered baking dishes which have been placed in larger
pans containing hot water, and bake slowly until custard
is firm. The custard is done when a knife comes out clean.
If cooked too long or too fast, custard will whey. The
larger the number of eggs used, the firmer the custard
will be. Serve with Caramel Sauce.
189
RECIPES AND MENUS FOR FIFTY
Plain Blanc Mange
4f quarts scalded milk 3 teaspoons salt
2j cups cornstarch 5 teaspoons vanilla if
3 cups cold milk desired
ij cups sugar
Mix cornstarch, sugar, and salt together, and mix to a
smooth paste with cold milk. Add to scalded milk, stir-
ring constantly until smooth, and cook forty-five minutes
in double boiler, stirring occasionally. Serve warm or cold
with cream and sugar and sweet jelly.
Chocolate Blanc Mange
4f quarts scalded milk 10 ounces chocolate
2 cups cornstarch 1$ cups sugar
3 cups cold milk ij cups boiling water
2 teaspoons salt 5 teaspoons vanilla
Mix cornstarch with cold milk until smooth, add slowly
to hot milk, and cook in double boiler forty-five minutes,
stirring often to prevent lumps.
Melt chocolate over hot water, add sugar and boiling
water, stir until smooth, and add to above mixture, stir-
ring until thoroughly mixed. Serve with cream and sugar.
Ribbon Cornstarch Pudding
3$ quarts scalded milk 12 eggs
2 cups cornstarch 4 teaspoons vanilla
2 cups cold milk 3 ounces chocolate
2 cups sugar 3 or 4 cups prunes
2 teaspoons salt 6 tablespoons sugar
Mix cornstarch, sugar, and salt, moisten with cold milk,
add to hot milk, and cook forty-five minutes in double
COLD DESSERTS IQI
boiler, stirring often. Stir hot mixture into beaten egg
yolks, add vanilla, and cool slightly, then fold in stiffly-
beaten whites. Turn one-third of mixture into saucepan,
mix with it melted chocolate, sugar, and prunes which
have been stoned and cut in pieces. Cook one minute.
Put into an oblong mold one-half the white mixture, make
a smooth, even surface, spread over it the chocolate mix-
ture, and finish with a layer of white on top. Chill and
serve with thin cream.
Caramel Pudding
6 cups brown sugar 2 cups cold water
2 cups butter 2 teaspoons salt
4j quarts boiling water 2 tablespoons vanilla
2j cups cornstarch 3 cups English walnuts
Cook sugar and butter together until a rich golden
brown. Add water and thicken with cornstarch mixed
to paste with cold water. Stir until smooth and cook
forty-five minutes in double boiler, stirring often. Add
salt, vanilla, and nuts. Chill and serve with plain cream.
Norwegian Prune Pudding
2j pounds prunes 5 inch-pieces cinnamon
2^ quarts cold water i quarts boiling water
5 cups sugar if cups cornstarch
i teaspoon salt 5 tablespoons lemon juice
Wash prunes, add cold water, and soak over night.
Cook in same water in double boiler until soft, remove
stones, and crack them to obtain meats. Dilute cornstarch
with enough cold water to pour. Mix prunes, prune juice,
meats, sugar, cinnamon, and boiling water, and bring to
IQ2 RECIPES AND MENUS FOR FIFTY
boiling point. Add cornstarch and cook forty-five minutes
in double boiler. Remove cinnamon, add lemon juice,
chill, and serve with cream,
Chocolate Cream
3^ quarts scalded milk 9 ounces chocolate
3J cups sugar 7 eggs
ij cups cornstarch 7 teaspoons vanilla
Melt chocolate in double boiler, add milk slowly, and
heat to scalding point. Mix cornstarch, sugar, and two
teaspoons salt ; add hot milk mixture to it, return to double
boiler, and cook forty-five minutes, stirring often. Add
this mixture to beaten yolks, stirring all the time. Cool
slightly and fold in stiffly-beaten whites. Add vanilla.
Serve with whipped cream.
Peach Custard
Drain syrup from six No. 3 or two No. 10 cans of
peaches, reserving syrup for fruit sherbet. Cut peaches
in slices and cover with Soft Custard Sauce. Chill before
serving.
Bananas sprinkled with a little lemon juice may be used
in the same way.
Tapioca Sherbet
3 cups minute tapioca Juice of 12 lemons
6 cups sugar 13 egg whites
3 quarts boiling water 2 teaspoons salt
Cook tapioca, sugar, salt, and water together in double
boiler until clear, stirring often. Add juice of lemons
about six minutes before removing from fire. Put mix-
COLD DESSERTS 1 93
ture into platter or shallow agate pan to cool. As soon
as it begins to jelly at the edges, stir into it quite briskly
the well-beaten whites of eggs. Beat until very light. A
little lemon extract may be added. Serve in sherbet glasses
with whipped cream piled on top.
Fig Tapioca
I J cups minute tapioca 6 cups sugar
3 quarts hot water 2 lemons (juice and grated
3 tablespoons butter rind)
3 cups chopped figs 3 teaspoons vanilla
3 pints cold water 2 teaspoons salt
Cook tapioca, hot water, salt, and butter together in
double boiler until tapioca is clear, stirring often. Mix
figs, lemon juice and grated rind, sugar, and cold water,
and cook until smooth and thick, stirring constantly to
prevent burning. Combine mixtures, add vanilla, chill,
and serve with whipped cream.
Tapioca Cream
ij cups pearl tapioca 2 cups sugar
3 quarts scalded milk 12 eggs
2 teaspoons salt 6 teaspoons vanilla
Soak tapioca one hour in cold water to cover, drain,
add to hot milk, and cook until clear. Mix sugar, salt, and
slightly-beaten egg yolks, and add hot mixture, stirring
constantly. Return to double boiler and cook until it
thickens. Remove from fire and fold in the stiffly-beaten
whites of eggs. Flavor and chill.
194 RECIPES AND MENUS FOR FIFTY
Pineapple Delicious
2 pounds marshmallows 3 or 4 No. 3 cans of sliced
i quart heavy cream pineapple
Cut marshmallows in four pieces each, and pineapple
in one-half inch cubes. Mix marshmallows, pineapple,
and a little pineapple juice, and chill thoroughly. Just
before serving, drain off juice, and fold in cream which
has been whipped until stiff.
Lemon Jelly
j cup granulated gelatine 6 cups sugar
3 cups cold water 3} quarts boiling water
3 cups lemon juice
Soak gelatine in cold water twenty minutes, dissolve in
boiling water, strain through cheesecloth wrung out of
hot water. Add to sugar and lemon juice, cool, and put
in refrigerator or other cold place to stiffen.
Orange Jelly
f cup granulated gelatine 6 cups sugar
3 cups cold water 2j quarts orange juice
2j quarts boiling water I cup lemon juice
Make same as Lemon Jelly. Serve with whipped cream.
Fruit Jelly
Make Lemon Jelly, cool, cover bottom of shallow agate
oblong pans, or any desired molds. When jelly begins to
stiffen, put in a layer of any desired fruit, then another
layer of gelatine, and so on until all ingredients are used.
COLD DESSERTS IQ5
Sliced bananas, sections of orange freed from skin and
membrane, steamed figs and dates cut in pieces, canned
peaches and pineapple drained and cut in pieces, candied
cherries, nuts, and other fruits may be used in any at-
tractive and palatable combination. Serve with whipped
cream.
Coffee Jelly
j cup granulated gelatine ij quarts boiling water
3 cups cold water 3 cups sugar
3 quarts boiled coffee
Make same as Lemon Jelly. Serve with sugar and
cream.
Pineapple Jelly
10 tablespoons granulated 3 No. 3 cans pineapple
gelatine 5 lemons
7i cups boiling water 7^ cups sugar
Soak gelatine in boiling water until dissolved. Drain
pineapple and cut in one-half inch cubes. Add to syrup
sugar, juice of lemons, and grated rind of three of them.
Boil two minutes, add strained gelatine, and boil seven
minutes. Add pineapple cubes, chill, and serve with plain
cream.
Prune Jelly
2 pounds prunes 15 tablespoons granulated
3 quarts cold water gelatine
Boiling water 6 cups sugar
3 cups cold water i cups lemon juice
Wash prunes and soak over night in cold water, cook
in same water until soft. Stone prunes and cut in halves.
Add to prune water enough boiling water to make three
quarts. Soak gelatine in cold water, dissolve in hot liquid,
196 RECIPES AND MENUS FOR FIFTY
add sugar and lemon juice, then strain. Add prunes and
chill, stirring twice to prevent prunes from settling. Serve
with sugar and cream.
Snow Pudding
8 tablespoons granulated 8J cups boiling water
gelatine 4J cups sugar
2 cups cold water 2 cups lemon juice
17 egg whites
Soak gelatine in cold water twenty minutes, dissolve in
boiling water, strain, and add to sugar and lemon juice.
Cool, and when it begins to thicken, add beaten whites of
eggs, and beat until stiff enough to hold its shape. Chill
and serve with Soft Custard Sauce.
Apricot Charlotte
6 tablespoons granulated 2 cups cold water
gelatine 6 cups strained apricots
6 cups sugar 2 cups boiling water
18 egg whites Juice 3 lemons
Soak two pounds dried apricots over night in cold water
to cover, and cook in same water until soft, then rub
through puree strainer. There should be one and one-half
quarts when strained.
Soak gelatine in cold water, add boiling water, sugar,
and lemon juice. Strain and add apricot juice and pulp.
When jelly begins to thicken, beat until light, add beaten
whites, and beat until stiff enough to keep its shape. Chill
and serve with whipped cream. Canned apricots may be
used instead of dried ones.
Oranges, peaches, strawberries, and other fruits may
be used in place of apricots.
FROZEN DESSERTS
DIRECTIONS FOR FREEZING
USE finely crushed ice. A wooden mallet and burlap bag
are useful for crushing ice.
Use coarse rock salt in the proportion of three parts ice
to one of salt.
Place the can of the freezer in position in the pail ; put
in the dasher; pour in the mixture to be frozen; cover,
and adjust the handle so that it turns freely. Surround
the can with alternate layers of ice and salt in the propor-
tions given, beginning with ice. Pack solidly to the top
of can.
The freezer can should never be more than three- fourths
full.
In freezing ice cream, turn the crank slowly and steadily
until frozen to a mush, then more rapidly. Add more ice
and salt as needed. Never draw off water until mixture
is frozen, unless there is possibility of its getting into can.
When mixture is frozen, draw off water, remove dasher,
and pack cream solidly. Put cork in opening, put on cover,
repack freezer, using four parts ice to one of salt, cover
with newspapers, then with heavy cloth. Let stand an
hour or more to ripen.
Lemon Ice
4i quarts water 2j quarts sugar
3f cups lemon juice
Boil sugar and water together twenty minutes; add
lemon juice, cool, strain, and freeze.
197
198 RECIPES AND MENUS FOR FIFTY
Orange Ice
3| quarts water 7 cups orange juice
7 cups sugar J cup lemon juice
Grated rind of 6 oranges
Make syrup as for Lemon Ice ; add fruit juice and grated
rind, cool, strain, and freeze.
Strawberry Ice
3^ quarts water 7 cups strawberry juice
5J cups sugar 4 tablespoons lemon juice
Make syrup as for Lemon Ice ; cool, add berries which
have been mashed and strained through double cheese-
cloth, and lemon juice ; freeze.
Raspberry Ice may be made in the same way.
Mint Sherbet
2j quarts sugar 2 cups chopped mint
5 quarts boiling water 3$ cups lemon juice
Pick over, wash, and chop two large bunches mint.
Bring sugar and water to boiling point and pour over
mint. Let stand an hour or two, add lemon juice, strain,
color delicately with leaf green, and freeze.
Cranberry Frapp6
4^ quarts cranberries 2j quarts sugar
3 quarts water i cups lemon juice
Cook berries and water ten minutes, put through puree
strainer, add sugar and lemon juice. Freeze to mush,
using equal parts ice and salt.
FROZEN DESSERTS 199
Grape Frapp6
7 cups sugar if cups lemon juice
3^ quarts water 7 cups grape juice
Boil sugar and water five minutes, add other ingredi-
ents, and freeze to mush.
Alaskan Combination
2 quarts water i cups lemon juice
1 quart orange juice 8 large bananas
2 quarts canned peaches 2 quarts sugar
Fresh peaches may be used in place of canned ones.
Mash peaches and bananas through strainer, add lemon
and orange juice, sugar, and water. Freeze.
Milk Sherbet
2 cups lemon juice 2 quarts sugar
4^ quarts milk
Strain lemon juice, add sugar, and mix thoroughly.
Add milk slowly, stirring constantly. Turn at once into
packed freezer. Turn slowly at first, but more rapidly
when it begins to stiffen. Let stand two hours to ripen.
Fruit Sherbet
4 quarts rich milk 4 lemons
2 quarts sugar I pint finely-shredded
8 oranges pineapple
Scald milk, chill ; add fruit juice, pineapple, and sugar.
Freeze and let ripen two hours.
2OO RECIPES AND MENUS FOR FIFTY
Apricot Sherbet
2\ quarts strained ij quarts or more sugar
apricots 2j quarts water or
6 tablespoons lemon juice
juice 4 egg whites
Dried apricots which have been soaked, and stewed
until soft, may be used. Boil sugar and water together
five minutes, add strained apricots and lemon juice, chill.
When half frozen, add stiffly-beaten whites of eggs, to
which four tablespoons powdered sugar have been added.
Finish freezing and let stand an hour or so to ripen.
Vanilla Ice Cream
3 quarts milk f teaspoon salt
3 cups sugar 6 eggs
j cup flour 3 tablespoons vanilla
i quart heavy cream
Scald milk; mix sugar, salt, and flour together, add
milk gradually, and return to double boiler. Cook twenty
minutes, stirring constantly until smooth. Add to slightly-
beaten eggs, cook three minutes, and cool. Add flavoring
and cream, and freeze.
Ginger Ice Cream
Make Vanilla Ice Cream, using one-half the vanilla,
one-half cup ginger syrup, and one and one-half cups
preserved ginger cut in small pieces.
FROZEN DESSERTS 2OI
Chocolate Ice Cream
Melt six ounces unsweetened chocolate over hot water.
Use Vanilla Ice Cream recipe, adding hot custard to
melted chocolate, then cool and proceed as above.
Caramel Ice Cream
3$ quarts milk f teaspoon salt
i quart sugar 4 eggs
| cup flour 2 tablespoons vanilla
i quart heavy cream
Prepare same as Vanilla Ice Cream, using one-half the
sugar in the custard. Caramelize the remaining sugar
and add to hot custard.
CAKE AND COOKIES
GENERAL DIRECTIONS
PREPARE pans first. They may be greased, then floured,
shaking out all the loose flour; or bottom of pans lined
with paper, then paper and sides of pans greased.
Always use pastry flour if possible, as it makes a more
tender cake. If bread flour must be used, allow two table-
spoons less for each cup, or two ounces less for each pound
of flour called for in recipe.
Sift flour before measuring, then mix and sift together,
two or more times, the flour and all dry ingredients except
sugar.
If butter is very hard, warm bowl or mixing pan by
rinsing with boiling water. Wipe dry, put in butter or
other shortening, and stir until creamy. In many of the
following recipes, vegetole, crisco, cotosuet, or other
shortening is used wholly or partly in place of butter, but
all butter may be used if preferred.
Add sugar gradually to creamed butter, then add beaten
yolks. Measure milk into bowl in which yolks were beaten,
then add alternately with flour to the butter mixture. Beat
well, then add fruit or nuts if required, and fold in stiffly-
beaten whites of eggs and flavoring.
Fruit should be washed, dried, chopped, and mixed
with a little of the required amount of flour before adding
to mixture.
If coal or wood is used as fuel, the fire should be
attended to before mixing cake. If gas is used, the oven
202
CAKE AND COOKIES 203
should not be lighted until the cake is partly prepared, or
it will be too hot. The time required depends wholly on
size and make of oven.
Tests: A piece of white paper indicates that the oven is
of the right temperature (300 F.) for butter loaf cakes
if it turns golden brown in five minutes; for layer cake
if it turns in four minutes ; and for angel and sponge
cake if it turns in seven minutes. (250 F. increasing to
280 F.)
Cake may be looked at often provided there is no jar
when the door is opened and shut. It should not be moved
until firm enough to prevent falling. Cake is done when
it shrinks from the sides of pan. Let it remain in pans
for a few minutes after taking from oven.
Angel and sponge cakes should be broken, not cut. With
a sharp knife cut through the crust, then break apart.
Plain Cake
i cup butter 3 cups milk
| cup other shortening 2j quarts flour
4$ cups sugar 4 tablespoons baking
12 eggs powder
3 teaspoons vanilla
Mix according to general directions. Bake in square
or oblong shallow pans, in moderate oven, about forty-
five minutes; in layer cake pans about fifteen or twenty
minutes ; or in muffin pans about thirty minutes. Spread
with any desired frosting.
Cream Cake
Use recipe for Plain Cake. Bake in round layer cake
pans. Put Cream Filling between layers and powdered
sugar on top.
2O4 RECIPES AND MENUS FOR FIFTY
Chocolate Cream Cake
Use recipe for Plain Cake. Bake in round layer cake
pans, and spread Chocolate Cream Filling between layers
and on top.
Washington Pie
Use recipe for Plain Cake. Bake in round layer cake
pans, spread jam or jelly between layers, and sprinkle
powdered sugar over top.
White Cake
i cups butter or butter 4 tablespoons baking
and other shortening powder
6 cups sugar I tablespoon vanilla
3 cups milk 12 egg whites
2j quarts flour
Mix according to general directions. Bake in shallow
square or oblong pans, or in layer cake pans. Spread with
any desired frosting.
Spanish Cake
Use recipe for Plain Cake, using five teaspoons cinna-
mon in place of vanilla. Spread with White Mountain
Cream in which a stick of cinnamon was boiled with the
sugar and water ; or with Caramel Frosting.
Walnut Mocha Cake
Follow recipe for White Cake, using boiled coffee in
place of milk, and adding two or more cups coarsely-
chopped walnut meats. Bake in shallow pans. Spread
with Mocha or Caramel Frosting.
CAKE AND COOKIES 2O5
White Nut Cake
Add three cups walnut or hickory nut meats, chopped
or cut in pieces, to White Cake mixture. Bake in shallow
pans.
Sponge Cake
i eggs 3 teaspoons vanilla or
5 cups sugar 2.\ teaspoons lemon extract
if cups boiling water 5 teaspoons baking
\ teaspoon salt powder
5 cups flour
Sift sugar two or three times; also flour. Beat yolks
well, add sugar, then boiling water, then flour which has
been sifted with salt and baking powder. Beat well, and
then fold in whites which have been beaten until stiff
and dry. Bake about forty minutes in slow oven.
Cream Puffs
2 cups, butter 16 eggs
i quart boiling water I quart flour
Put butter and water in saucepan over fire. When butter
is melted, put flour in all at once, beating vigorously until
mixture is thoroughly blended and leaves sides of pan.
Remove from fire, partly cool, add eggs one at a time,
beating each for some time before adding next. Beat until
batter is no longer stringy, drop by the spoonful on
buttered sheets, one and one-half inches apart. Shape
with handle of spoon as nearly circular as possible, and
slightly heaped in center. Bake thirty minutes in moderate
oven. With a sharp knife make a slit in each, and fill with
Cream or Chocolate Cream Filling, or with whipped cream
sweetened and flavored.
2O6 RECIPES AND MENUS FOR FIFTY
Graham Cake
3 cups sugar i tablespoon cinnamon
i cups molasses I teaspoon allspice or
3 cups milk nutmeg
4^ cups sifted Graham i teaspoon lemon extract
flour i teaspoon vanilla
3 cups flour 3 cups raisins
ij teaspoons soda 3 cups currants
i teaspoon cloves Citron and nuts if desired
Sift dry ingredients together. Mix the fruit with some
of the flour and add after thoroughly mixing the other
ingredients. Bake in loaves in moderate oven. Keep
several days before using.
Bread Cake
3 pounds light bread dough 2 teaspoons soda
1 cup butter 5 cups sugar
cup other shortening I teaspoon nutmeg
6 eggs i teaspoon cloves
2 cups chopped raisins I teaspoon cinnamon
Dissolve soda in water. Put all ingredients together in
mixing pan, mix very thoroughly, using knife or hands.
Put into long, narrow cake pans, let rise one hour, and
bake in moderate oven one hour, or until done.
Gingerbread
4 cups molasses 4 teaspoons soda
2 cups boiling water 4 teaspoons ginger
2j quarts flour 2 teaspoons cinnamon
i cup melted shortening 2 teaspoons salt
Add water to molasses. Mix and sift dry ingredients,
combine mixtures, add shortening, and beat vigorously.
CAKE AND COOKIES 2OJ
Bake in well-greased shallow pans in moderate oven forty
minutes, or until done.
Sour Milk Gingerbread
i quart molasses 2j tablespoons soda
I quart sour milk 2 tablespoons ginger
2j quarts flour 2 teaspoons cinnamon
1 cup melted shortening 2 teaspoons salt
Mix soda with sour milk and add to molasses. Sift
together remaining dry ingredients, combine mixtures,
add shortening, and beat vigorously. Bake in shallow pans
in moderate oven forty minutes, or until done.
Molasses Cake
3 cups molasses 3 teaspoons salt
3 cups sugar i teaspoon cloves
2 cups shortening 6 eggs
3 tablespoons ginger 3 cups boiling water
2 tablespoons cinnamon 2j quarts flour
2 tablespoons soda
Soften shortening with boiling water, add molasses and
sugar. Mix and sift dry ingredients and add to mixture.
Stir in beaten eggs and beat vigorously until smooth. Bake
in shallow pans in moderate oven forty minutes, or until
done.
Chocolate Cake I
Add six ounces melted chocolate, or one and one-half
cups cocoa, to creamed butter and sugar of Plain Cake.
Bake in shallow pans in moderate oven, and spread with
White Mountain Cream or Plain Frosting.
208 RECIPES AND MENUS FOR FIFTY
Chocolate Cake II
I cup butter 2 teaspoons vanilla
1 cup other shortening 2 teaspoons soda
6 cups sugar 4 teaspoons cream tartar
2 quarts flour 12 eggs
2 cups milk | cup boiling water
12 to 1 6 ounces chocolate
Melt chocolate over hot water, add one cup of sugar,
and boiling water gradually. Mix and sift dry ingredi-
ents. Cream butter and remaining sugar, add beaten yolks,
hot chocolate mixture and vanilla, and flour and milk
alternately. Fold in stiffly-beaten whites of eggs. Pour
into shallow oblong pans to depth of one inch. Spread
White Mountain Cream on top.
Spice Cake
2 cups shortening 2j quarts flour
4 cups sugar 2 cups currants
8 eggs 2 cups raisins
1 cup sour milk 4 teaspoons cinnamon
2 teaspoons soda 2 teaspoons cloves
1 cup molasses 2 teaspoons allspice
Mix according to general directions, adding molasses
with milk. Bake in shallow oblong pans, or in muffin pans,
in moderate oven.
Date Patty Cakes
ij cups shortening i teaspoon nutmeg
8 eggs 5 tablespoons baking
2 cups milk powder
if quarts flour 2 pounds dates stoned
5 cups brov/n sugar and cut in pieces
3 teaspoons cinnamon
CAKE AND COOKIES 2OO,
When butter and sugar are partly mixed, add eggs and
beat until very light. Add milk, flour which has been
sifted with other ingredients, and dates. Beat hard two
minutes. Fill muffin pans half full and bake thirty minutes,
or until done, in moderate oven.
Plain Drop Cakes
2 cups sugar 6 scant cups flour
1 cup melted shortening 2 teaspoons soda
2 eggs I teaspoon cream of tartar
2 cups sour milk 2 teaspoons vanilla or
teaspoon salt 2 teaspoons mace
Mix and sift dry ingredients. Mix sugar and melted
shortening, add beaten eggs, and flour and milk alter-
nately. Drop by the teaspoon ful on greased tins, and
place raisin on top of each.
Sugar Cookies
5 cups flour 5 beaten eggs
2\ cups sugar 2j teaspoons cream tartar
ij cups butter ij teaspoons soda
Cream butter and sugar together, add eggs, then flour
mixed and sifted with soda and cream of tartar. Roll
quite thin, cut in small rounds, and bake in moderate oven.
Jelly Jumbles
2\ cups butter 2\ teaspoons soda
5 cups sugar if cups sour milk
5 eggs ij teaspoons salt
Cream butter and sugar together, add well-beaten eggs,
salt, sour milk in which soda has been dissolved, and flour
210 RECIPES AND MENUS FOR FIFTY
to make as soft a dough as can be handled. Chill, roll
one- fourth inch thick, cut in rounds three inches in
diameter. Put a teaspoon ful jam or jelly on one-half the
rounds, and cut three small holes in center of remaining
pieces. Put pieces together, press the edges slightly, and
bake in moderate oven.
Oatmeal Drop Cookies
J cup vegetole or crisco 2 cups flour
cup butter 2 teaspoons soda
2 cups brown sugar -J teaspoon salt
4 eggs -J teaspoon cinnamon
cup milk teaspoon nutmeg
4 cups rolled oats teaspoon cloves
2 cups raisins 2 cups chopped nuts
Sift dry ingredients together. Cream butter, vegetole,
and sugar together, add well-beaten eggs, milk, flour, fruit,
and rolled oats. Drop by the teaspoonf ul, about two inches
apart, on well-greased pans.
Soft Molasses Cookies
ij cups sugar 3J teaspoons soda
2j cups molasses 2j teaspoons salt
2j cups vegetole, crisco, 4 teaspoons ginger
or chicken fat 2 teaspoons cinnamon
ij cups sour milk Flour
Heat molasses, melt shortening in it, and add sugar.
Cool, add sour milk, and one quart flour which has been
sifted with other dry ingredients, then flour to roll as soft
as can be handled. If chilled for an hour or so, dough
is more easily handled. Roll about one-third inch thick ;
bake in moderate oven. The cookies are crisp when fresh.
CAKE AND COOKIES 211
Boston Cookies
i-J cups butter 5 cups flour
2j cups sugar f teaspoon salt
4 eggs ij teaspoons cinnamon
i \ teaspoons soda i cup seeded and chopped
3 tablespoons hot water raisins
i cups walnut meats
Cream butter, add sugar gradually, and well-beaten eggs.
Add soda dissolved in hot water, flour mixed and sifted
with salt and cinnamon, chopped nuts and raisins. Drop
by spoonfuls one inch apart on greased sheets or dripping
pans, and bake in moderate oven.
Sponge Drops
12 egg whites ij cups flour
ij cups powdered sugar \ teaspoon salt
8 egg yolks i teaspoon vanilla
Beat whites of eggs until stiff and dry, add sugar grad-
ually, and continue beating. Add flavoring, and yolks of
eggs beaten until thick and lemon-colored. Cut and fold
in flour mixed with salt. Drop from tip of spoon on un-
buttered paper, sprinkle with powdered sugar, and bake
eight minutes in moderate oven. This recipe makes one
hundred.
CAKE FILLINGS AND FROSTINGS
Cream Filling
2j cups sugar 6 eggs
1 cup flour I-J quarts milk
| teaspoon salt I teaspoon vanilla
Mix dry ingredients, add eggs slightly beaten, and
gradually the scalded milk. Cook fifteen minutes in double
boiler, stirring constantly until thickened, then occasion-
ally. Cool and flavor.
Chocolate Cream Filling
Melt four ounces chocolate over hot water. Add to
Cream Filling, using one-half cup more sugar.
Plain Frosting
8 cups confectioners' or f cup or more boiling water
powdered sugar Flavoring
Add boiling water gradually to sifted sugar, until of
right consistency to spread, then add flavoring.
Orange Frosting
2 yellow oranges Confectioners' or powdered sugar
Grate rind from oranges, add to it the juice, of which
there should be about one cup. Let stand for an hour or
more, strain, and add sifted sugar to make of consistency
to spread. The yolk of an egg or orange coloring may be
added to supply lack of color.
212
CAKE FILLINGS AND FROSTINGS 213
White Frosting
8 cups powdered sugar 3 tablespoons lemon
8 egg whites juice
Beat eggs slightly, add sugar and lemon juice, and beat
five minutes, or until mixture begins to thicken. One
tablespoon vanilla and two tablespoons water may be used
in place of lemon juice.
Mocha Frosting
2 cups butter -J cup strong boiled or
8 cups confectioners' sugar filtered coffee
Wash butter, work until creamy, add sugar gradually,
beating constantly. As mixture thickens, add coffee, a
few drops at a time, keeping mixture always of a creamy
consistency, and using more coffee if needed.
Cocoa Frosting
Mix three- fourths cup cocoa and one cup hot milk until
smooth, bring to boiling point. Follow directions for
Mocha Frosting, substituting cocoa mixture for coffee,
and using enough to make frosting of right consistency
to spread.
White Mountain Cream
8 cups granulated sugar 8 egg whites
2\ cups hot water 2 tablespoons vanilla
Put sugar and water in saucepan, stir until dissolved,
boil without stirring to 238 F., or soft ball stage. Pour
syrup gradually on stiffly-beaten whites of eggs, beating
constantly, and continue beating until frosting is of right
214 RECIPES AND MENUS FOR FIFTY
consistency to spread ; add flavoring and spread on cake
at once. If not beaten long enough, frosting will run:
if beaten too long, it will be rough.
Caramel Frosting
6 cups brown sugar | cup butter
2 cups thin cream 4 teaspoons vanilla
Use light brown sugar, or there will be danger of
curdling. Boil first three ingredients together until waxy
when dropped in cold water. Add vanilla, set saucepan
in pan of cold water until frosting is of a consistency to
spread, beating or not as desired. If frosting is beaten,
it will be creamy in appearance ; if not beaten, it will be
transparent.
Chocolate Frosting
6 cups sugar 6 squares Baker's chocolate
3 cups hot water 6 egg yolks beaten thick
6 teaspoons vanilla and lemon-colored
Cook sugar, chocolate, and water to soft ball stage,
then add gradually to beaten yolks, beating constantly.
Add vanilla and beat until stiff enough to spread.
MENUS
THE following menus are taken from the dietary of the
School of Domestic Science, and are given as suggestive
of what may be done in the way of variety and simplicity
at a moderate cost.
It is our aim to give a simple dietary of varied, nutri-
tious, and appetizing meals, at a moderate rather than at the
lowest cost ; and this is made possible by wholesale buying
in connection with the Young Women's Christian Asso-
ciation, and by serving on the home table the products of
the laboratory-practice cookery. Monotony is prevented
by serving a variety of dishes during a series of days
rather than at one meal, and by usually avoiding the repe-
tition of the same dish on the same day of the week.
The students carry on the work of the home in addition
to laboratory and classroom requirements, as a part of their
training, and this often necessitates simplicity of service
as well as of meals. Hence, soup is never served for
dinner, coffee seldom, and salad never served as a separate
course. If fruit is served at breakfast, the cereal is usually
omitted.
Butter is served at all meals. One quart of heavy cream
a day is used, sometimes for breakfast with the cereal, at
other times for dinner.
AUTUMN MONTHS
Sunday
BREAKFAST
Concord Grapes
Boston Baked Beans Apple Catsup
Toast Boston Brown Bread
Milk Cocoa Coffee
DINNER
Hot Boiled Ham Mustard Pickle Mashed Turnip
Glazed Sweet Potatoes Oatmeal and White Bread
Chocolate Cream
LUNCHEON
Sliced Peaches Bread Cheese Crackers
Cocoa Tea . Milk
Boston Cookies
Monday
BREAKFAST
Shredded Wheat Biscuit Cracked Wheat Milk and Sugar
Baked Apples with Bacon Corn Bread
LUNCHEON
Creamed Eggs (sliced) Cold Sliced Ham
Bread Spice Cake
Cocoa Tea Milk
DINNER
Beefsteak Roll Broiled Potatoes Bechamel Carrots
Oatmeal and White Bread
Graham Pudding Sterling Sauce
216
MENUS FOR AUTUMN MONTHS
217
Shredded Wheat Biscuit
Cream of Salt Pork
Cocoa
Tuesday
BREAKFAST
Rolled Oats
Baked Potatoes
Milk
Cream and Sugar
Bran Cakes
Coffee
LUNCHEON
Corn Soup Crackers
Salmon Salad II Bread
Cocoa Milk Tea
Oatmeal Drop Cookies
DINNER
Broiled Beefsteak Baked Potatoes Sliced Tomatoes
Graham and White Bread
Scalloped Apples Hard Sauce
Wednesday
BREAKFAST
Shredded Wheat Cream of Wheat Cream and Sugar
Toast Meat Cakes Chili Sauce German Coffee Bread
Coffee Milk Cocoa
LUNCHEON
Scalloped Cheese Grape Jelly Graham and White Bread
Cocoa Milk Tea
Cream Cake
DINNER
Roast Leg of Lamb Spanish Sauce
Bread
Norwegian Prune Pudding with Cream
Peas Austrian Potatoes
218
RECIPES AND MENUS FOR FIFTY
Thursday
BREAKFAST
Shredded Wheat Malt Breakfast Food Milk and Sugar
Sausage with Glazed Apples Toast Cereal Muffins
Cocoa Milk Coffee
LUNCHEON
Bean Stew Cucumber Pickles
Cocoa Tea
Baked Apple Pudding
Potato Rolls
Milk
Nutmeg Sauce
DINNER
Braised Beef Brown Gravy
Baked Winter Squash
Chocolate Bread Pudding
Mashed Potatoes
Bread
Hard Sauce
Shredded Wheat Biscuit
Cream Omelet
Coffee
Friday
BREAKFAST
Scotch Oatmeal Cream and Sugar
Toast Cinnamon Rolls
Milk Cocoa
Curried Vegetables
Cocoa
LUNCHEON
Date Patty Cakes
Tea
Nut and White Bread
Milk
DINNER
Boiled Salmon Egg Sauce Mock Potato Puff
Lettuce and Tomato Salad French Dressing Bread
Caramel Custard with Caramel Sauce
MENUS FOR AUTUMN MONTHS ' 219
Saturday
BREAKFAST
Shredded Wheat Hominy Cream and Sugar
Hashed Brown Potatoes Toast Batter Bread
Cocoa Milk Coffee
LUNCHEON
Meat Pie Tomato Relish
Baked Pears Plain Cake
Cocoa Milk Tea
DINNER
Veal Roast Brown Gravy Barberry Jelly
Steamed Potatoes Spinach Bread
Baked Apples with Cream
Sunday
BREAKFAST
Apples, Pears and Grapes
Boston Baked Beans Toast Brown Bread Grape Catsup
Coffee Milk Cocoa
DINNER
Roast Chicken with Stuffing and Gravy Spiced Apple Jelly
Mashed Potatoes Creamed Celery Bread
Apricot Charlotte with Whipped Cream
LUNCHEON
Chicken Sandwiches Stewed Crab Apples
White Cake with Chocolate Frosting
22O RECIPES AND MENUS FOR FIFTY
Monday
BREAKFAST
Shredded Wheat Biscuit with Sliced Bananas Milk and Sugar
R6chauff< of Veal on Toast Toast Pop-overs
Coffee Milk Cocoa
LUNCHEON
Lyonnaise Tripe Potato Cakes
Cocoanut Cake
Cocoa Milk Tea
DINNER
Beef Stew with Dumplings Steamed Potatoes Buttered Onions
Oatmeal and White Bread
Peach Shortcake
Tuesday
BREAKFAST
Shredded Wheat Biscuit Pettijohn Cream and Sugar
Broiled Ham Mustard Sauce Toast Baking Powder Biscuit
Coffee Milk Cocoa
LUNCHEON
Italian Macaroni Oatmeal and White Bread
Cottage Pudding with Grape Sauce
Cocoa Milk Tea
DINNER
Beef Roast Mushroom Sauce Franconia Potatoes
Cabbage Salad with Boiled Dressing Bread
Bellevue Pudding Creamy Sauce
MENUS FOR AUTUMN MONTHS 221
Wednesday
BREAKFAST
Shredded Wheat Rolled Oats Cream and Sugar
Bacon Toast Corn Cakes
Coffee Milk Cocoa
LUNCHEON
Cold Roast Beef Chili Sauce Creamed Potatoes
White and Entire Wheat Bread
Dutch Apple Cake Vanilla Sauce
Cocoa Milk Tea
DINNER
Corned Beef with Vegetables Mustard Sauce Steamed Potatoes
Bread
Spiced Pudding with Whipped Cream
Thursday
BREAKFAST
Shredded Wheat Steamed Rice Milk and Sugar
Broiled Frankfurters with Sliced Tomatoes
Toast Rye Muffins
Cocoa Milk Coffee
LUNCHEON
Corned Beef Hash Sliced Cucumbers Brown and White Bread
Damson Preserves Plain Cake
DINNER
Lamb Fricassee with Triangles of Toast Mashed Potatoes
Boiled Beets Bread
Molasses Cake with Whipped Cream
222 RECIPES AND MENUS FOR FIFTY
Friday
BREAKFAST
Shredded Wheat Ralston Breakfast Food Milk and Sugar
Creamed Dried Beef Toast Buns
Coffee Milk Cocoa
LUNCHEON
Potato Chowder Crackers Bread
Sponge Cake Apple Sauce
Cocoa Tea Milk
DINNER
Broiled Bluefish Delmonico Potatoes Tomato Salad Bread
Washington Pie
Saturday
BREAKFAST
Shredded Wheat Cream of Wheat Cream and Sugar
Scrambled Eggs with Tomato Toast Graham Muffins
Coffee Milk Cocoa
LUNCHEON
Creamed Fish Baked Potatoes Bread
Plain Cookies Pear Marmalade
Cocoa Milk Tea
DINNER
Beef Tongue Piquante Sauce Potato Puff Buttered Cauliflower
Rye and White Bread
Apple Pie Cheese
MENUS FOR WINTER MONTHS 223
WINTER MONTHS
Sunday
BREAKFAST
Apples and Bananas
Boston Baked Beans Cider Apple Sauce Toast
Boston Brown Bread
Coffee Milk Cocoa
DINNER
Roast Turkey Mashed Potato Celery Cranberry Sauce Bread
Nut Pudding Sunshine Sauce
LUNCHEON
Cold Turkey Bread and Butter Sandwiches Grape Butter
Plain Cake with Caramel Frosting
Cocoa Milk Tea
Monday
BREAKFAST
Puffed Rice Shredded Wheat Milk and Sugar
Poached Eggs with Minced Tongue Drop Biscuit
Coffee Milk Cocoa
LUNCHEON
Cheese Cream Toast with Bacon Entire Wheat Bread
Bread Cake
Cocoa Milk Tea
DINNER
Beef Loaf Brown Sauce Turnips New York Style
Scalloped Potatoes Bread
Caramel Bread Pudding
224
RECIPES AND MENUS FOR FIFTY
Shredded Wheat
Codfish Balls
Coffee
Tuesday
BREAKFAST
Wheat Germ
Toast
Milk
Milk and Sugar
Corn Bread
Cocoa
LUNCHEON
Meat Croquettes with Brown Sauce
Gingerbread
Tea Milk
Peas
Bread
Cocoa
DINNER
Roast Pork Baked Potatoes
Bread
Prune Whip with Soft Custard Sauce
Spiced Apples
Wednesday
BREAKFAST
Wheatena with Dates Cream and Sugar
Tripe in Batter Toast Raised Muffins
Coffee Milk Cocoa
LUNCHEON
Lima Bean Soup Crackers
Doughnuts Coffee
Bread
DINNER
Stuffed Shoulder of Lamb Maitre d'H6tel Potatoes Baked Bananas
Bread
Ginger Ice Cream
Wafers
MENUS FOR WINTER MONTHS
225
Thursday
BREAKFAST
Old Grist Mill Milk and Sugar
Scrapple Toast Entire Wheat Muffins
Coffee Milk Cocoa
LUNCHEON
Mexican Chili Crackers Cucumber Pickles
Baked Blackberry Pudding
Bread
DINNER
Braised Liver Lyonnaise String Beans Hongroise Potatoes
Oatmeal and White Bread
Pumpkin Pie
Shredded Wheat Biscuit
Spanish Omelet
Coffee
Friday
BREAKFAST
Force
Toast
Milk
Cream and Sugar
Blueberry Muffins
Cocoa
LUNCHEON
Mashed Potato Baked Sausage Rye Bread
Molasses Cookies Hot Apple Sauce
Cocoa Milk Tea
DINNER
Broiled Haddock with Maitre d'Hotel Butter Macaroni and Cheese
Apple and Celery Salad with Cream Dressing Bread
Lemon Pie
226 RECIPES. AND MENUS FOR FIFTY
Saturday
BREAKFAST
Shredded Wheat with Canned Peaches and Cream
Frizzled Dried Beef Toast Cereal Muffins
Coffee Milk Cocoa
LUNCHEON
Pressed Corned Beef Lyonnaise Potatoes Mustard Bread
Rye Drop Cakes Caramel Syrup
Cocoa Milk Tea
DINNER
Baked Ham Stemmed Sweet Potatoes Creamed White Turnips
Graham and White Bread
Peach Shortcake with Cream
Sunday
BREAKFAST
Oranges
Boston Baked Beans Catsup Boston Brown Bread
Toast Doughnuts
Coffee Milk Cocoa
DINNER
Chicken a la Jardiniere Boiled Rice Cranberry Jelly
Corn Oysters Bread
Pineapple Delicious After-Dinner Coffee
LUNCHEON
Oyster Stew Crackers
Graham Cake Canned Peaches
MENUS FOR WINTER MONTHS 22/
)
Monday
BREAKFAST
Shredded "Wheat Stewed Prunes Cream
Fried Oatmeal Mush with Bacon German Coffee Bread
Coffee Milk Cocoa
LUNCHEON
Corn Chowder Crackers Bread
Blueberry Shortcake
Cocoa Milk Tea
DINNER
Beef Roast Brown Gravy Franconia Potatoes Apple Chutney
Bread
Creamed Carrots and Turnips
Orange Marmalade Pudding
Tuesday
BREAKFAST
Shredded Wheat Farina Cream and Sugar
Creamed Ham and Eggs Toast Graham Gems
Coffee Milk Cocoa
LUNCHEON
Cold Roast Beef Creamed Rice or Carrots and Turnips Bread
Jelly Jumbles
Tea Milk Cocoa
DINNER
Spanish Stew Riced Potato Saut6d Parsnips Bread
Chocolate Cream Cake After-Dinner Coffee
228 RECIPES AND MENUS FOR FIFTY
Wednesday
BREAKFAST
Force with Stewed Figs and Cream
Milk Toast Orange Marmalade Bran Cakes
Coffee Milk Cocoa
LUNCHEON
Oysters and Celery on Toast Jelly Graham and White Bread
Cranberry Tarts
Cocoa Milk Tea
DINNER
Broiled Beefsteak Fried Onions Spanish Potatoes Bread
Alaskan Combination
Thursday
BREAKFAST
Toasted Corn Flakes Cream and Sugar
Creamed Finnan Haddie Toast Plain Muffins
Cotfee Milk Cocoa
LUNCHEON
Liver Loaf Tomato Sauce White and Oatmeal Bread
Apple Ginger Baronet Biscuit
Tea Milk Cocoa
DINNER
Lamb Chops Potato Puff Lima Beans with Cream Jelly
Bread
Stewed Figs with Cream
MENUS FOR WINTER MONTHS
22 9
Friday
^
BREAKFAST
Shredded Wheat Corn Meal Mush Milk and Sugar
Minced Meat on Toast Chili Sauce Rocks
Coffee Milk Cocoa
LUNCHEON
Creole Spaghetti Bread
Canned Pears Spanish Cake
Cocoa Milk Tea
Boiled Cod
DINNER
Drawn Butter Sauce
Bread
Mince Pie
Spanish Rice
Peas
Saturday
BREAKFAST
Shredded Wheat Biscuit Malt Breakfast Food Cream and Sugar
Apples Baked with Sausage Toast Pop-overs
Coffee Milk Cocoa
Fish Chowder
Tea
LUNCHEON
Crackers
Molasses Cake
Milk
Bread
Cocoa
Roast Leg of Lamb
DINNER
Creamed Potatoes
Peach Custard
Mint Sherbet
23 RECIPES AND MENUS FOR FIFTY
SPRING AND SUMMER MONTHS
Sunday
BREAKFAST
Grapefruit
Poached Eggs with Cream Toast Parker House Rolls
Coffee Milk
DINNER
Mock Birds Buttered Asparagus Mock Potato Puff Bread
Prune Jelly Whipped Cream After-Dinner Coffee
LUNCHEON
Cheese and Date Salad Crackers Bread
Chocolate Cake Grape Preserve
Tea Milk
Monday
BREAKFAST
Toasted Corn Flakes with Sliced Bananas and Milk
Corn Oysters with Bacon Toast Corn Cakes
Coffee Milk
LUNCHEON
Vegetable Soup Crackers Bread
Blueberry Shortcake
DINNER
Braised Beef with Vegetables as Garnish Spinach Steamed Potatoes
Coffee Jelly with Cream and Sugar
MENUS FOR SPRING AND SUMMER MONTHS 23!
Tuesday
BREAKFAST
Cream of Wheat Shredded Wheat Milk and Sugar
Meat Souffle Stewed Rhubarb Toast
Coffee Milk
LUNCHEON
Potato Salad Peanut Sandwiches
Cocoanut Cake
Tea Milk Cocoa (if a cold day)
DINNER
B&rbecued Ham Hongroise Potatoes Buttered Scullions on Toast
Vanilla Ice Cream with Chocolate Sauce
Wednesday
BREAKFAST
Shredded Wheat Biscuit with Dates Milk and Sugar
Boiled Eggs Toast Rolls
Coffee Milk
LUNCHEON
Cream of Tomato Toast Bread
Baking Powder Biscuit with Maple Syrup
Tea Milk
DINNER
Broiled Steak French Fried Potatoes Dandelion Greens Bread
Strawberry Shortcake
232 RECIPES AND MENUS FOR FIFTY
Thursday
BREAKFAST
Stewed Rhubarb and Figs
Lamb Chops Toast Plain Rolls
Coffee Milk
LUNCHEON
Cold Sliced Ham Creamed Asparagus
Tea Milk
Marshmallow Gingerbread
DINNER
Roast Veal Mashed Potatoes Pineapple and Cheese Salad Bread
Scalloped Rhubarb Hard Sauce
Friday
BREAKFAST
Shredded Wheat with Canned Peaches and Cream
Kippered Herring Toast Raised Muffins
Coffee Milk
LUNCHEON
Egg and Peas Salad with Mayonnaise Dressing Ham Sandwiches
Cottage Pudding Strawberry Sauce
Tea Milk Cocoa
DINNER
Broiled Mackerel Creamed Rice Cucumber Salad Bread
Baked Custard
MENUS FOR SPRING AND SUMMER MONTHS 233
Saturday
BREAKFAST
Cream of Wheat Molded with Dates Cream and Sugar
Baked Eggs Toast Graham Muffins
Coffee Milk
LUNCHEON
Mexican Ragout Potato Cakes Bread
Rusks Pear Marmalade Coffee
DINNER
Corned Beef Maitre d'H6tel Cabbage Delmonico Potatoes Bread
Fruit Sherbet Wafers
Sunday
BREAKFAST
Strawberries with Powdered Sugar
Boston Baked Beans Chili Sauce Boston Brown Bread with Raisins
Coffee Toast Milk
DINNER
Chicken Ragout Boiled Rice Buttered Asparagus on Toast
Pineapple Jelly After-Dinner Coffee
LUNCHEON
Canned Red Cherry and Cheese Salad with French Dressing
Crackers Bread and Butter Sandwiches
Mocha Nut Cake
Cocoa Tea Milk
234 RECIPES AND MENUS FOR FIFTY
Monday
BREAKFAST
Malt Breakfast Food Milk and Sugar
Broiled Ham Plain Toast German Toast with Maple Syrup
Coffee Milk
LUNCHEON
Creamed Corned Beef Radishes
Raspberries Plain Cookies
Tea Milk
, .'
DINNER
Beef Roast with Yorkshire Pudding Boiled Potatoes Spinach
Snowballs with Cherry Sauce
Tuesday
BREAKFAST
Pettijohn's Breakfast Food Cream and Sugar
Creamed Chicken on Toast Jelly Toast Rolls
Coffee Milk
LUNCHEON
Cold Roast Beef Horseradish Sauce Boiled New Potatoes
Iced Tea Cake with Cocoa Frosting Milk
DINNER
Beef Tongue with Tomato Sauce Buttered Potatoes New Carrots
Raspberry Shortcake
MENUS FOR SPRING AND SUMMER MONTHS 235
Wednesday
BREAKFAST
Puffed Rice Cream and Sugar
Boiled Eggs i Toast Cereal Muffins
Coffee Milk
LUNCHEON
Corn Soup Crackers Bread
Banana Salad with Cream Mayonnaise Dressing
Sandwiches Coffee
DINNER
Stuffed Shoulder of Lamb Mint Sauce Boiled New Potatoes
New Peas
Vanilla Ice Cream with Maple Sauce
Thursday
BREAKFAST
Cantaloupe
Cracked Wheat Milk and Sugar
Bacon Toast Cinnamon Rolls Coffee Milk
LUNCHEON
Cold Veal or Meat Loaf New Potatoes Creamed Bread
Raspberries and Cream
Iced Tea
DINNER
Broiled Steak New Potatoes Boiled and Sauted in Pork Fat
Beet Greens with Garnish of New Beets
Blueberry Pie
236 RECIPES AND MENUS FOR FIFTY
Friday
BREAKFAST
Stewed Gooseberries
Cream of Corn on Toast with Bacon Rolls
Coffee Milk
LUNCHEON
Baked Mince with Eggs Rye Bread
Spice Cake
Iced Tea Milk
DINNER
Broiled Cod or Haddock Samp with Cheese
Cucumber and Radish Salad
Caramel Custard with Caramel Sauce
Saturday
BREAKFAST
Shredded Wheat Blueberries Cream and Sugar
Poached Eggs with Bacon Toast
Coffee Milk
LUNCHEON
Meat Croquettes with Cream Sauce and Peas Bread
Sponge Cake Berries or Strawberry Jam
Iced Tea Milk
DINNER
Veal Roast Buttered New Potatoes Spinach with Hard-cooked Eggs
Cantaloupe or Watermelon
Bibliography
The Boston Cooking School
Cook Book
A New Book of Cookery
What to Have for Dinner
Home Science Cook Book
The Boston Cook Book
Institution Recipes
Lowney's Cook Book
The Complete Cook Book
The New Hostess of Today
The Century Cook Book
Practical Cooking and Serving
New Cook Book
The Fireless Cook Book
Fannie Merritt Farmer
Fannie Merritt Farmer
Fannie Merritt Farmer
Mary J. Lincoln and Anna Barrows
Mary J. Lincoln
Emma Smedley
Maria Willett Howard
Marion Harland
Linda Hull Larned
Mary Ronald
Janet McKenzie Hill
Sarah T. Rorer
Margaret J. Mitchell
237
INDEX
Alaskan Combination, 199
Apple Catsup, 9
Charlotte, 182
Compote, 2
Dumplings, 177
Fritters, 32
Marmalade, 8
Sauce I, i
Sauce II, i
Cider, 2
Green, 2
Tapioca, 172
Apples, Baked, i
Fried, 4
Glazed, 3
Scalloped, 182
Spiced, 3
Apricot Charlotte, 196
Sherbet, 200
Apricots, Stewed, 4
Asparagus, Boiled, 134
Creamed, 135
Bacon, 103
Baked Mince, 120
Baking Powder, to make, 22
Bananas, Baked, 4
Sliced, 5
Bean Stew, 69
Beans, Boston Baked, 135
Spanish, 137
Stewed Lima, 136
with Cream, 136
with Tomato, 136
String, Buttered, 137
Canned, 137
a la Lyonnaise, 138
Beef, Braised, 86
Corned, 87
Creamed Corned, 113
Creamed Dried, 114
Frizzled Dried, 114
Hash, 1 20
Loaf, 90
a la Paysanne, 91
Pressed, 87
Roast, 85
Souffle, 118
Stew, 89
Steak, Broiled, 83
with Onions, 83
Roll, 84
Beets, Boiled, 138
Savory, 138
Beverages, 49
Biscuit, Baking Powder, 29
Drop, 29
Entire Wheat, 30
Squash, 18
Blanc Mange, Chocolate, 190
Plain, 190
Boiled Dinner, 87
Bran Cakes, 25
Bread, n
General Directions for, 12
Batter, 26
Boston Brown, 28
Corn, 26
Date, 15
Entire Wheat, 15
German Coffee, 20
Graham, 14
Oatmeal, 16
Potato, 14
239
240
RECIPES AND MENUS FOR FIFTY
Bread, Quick Nut, 27
Rye, is
to make with Mixer, 13
White, 13
Brussels Sprouts, 139
Buns, 19
Hot Cross, 20
Cabbage, Maitre d'Hotel, 139
Salad, 163
Scalloped, 139
Cake, General Directions for, 202
Bread, 206
Chocolate I, 207
Chocolate II, 208
Chocolate Cream, 204
Cream, 203
Graham, 206
Molasses, 207
Plain, 203
Spanish, 204
Spice, 208
Sponge, 205
Walnut Mocha, 204
White, 204
White Nut, 205
Cake Fillings, Cream, 212
Chocolate Cream, 212
Cakes, Plain Drop, 209
Carrots, Bechamel, 141
Boiled, 140
Creamed with Turnips, 140
German, 141
Cauliflower, Buttered, 142
Creamed, 142
Celery, Creamed, 142
Cereals, Methods of Cooking, 38
Methods of Serving, 39
Table for Cooking, 39
Cheese, Cream Toast, 157
Fondue, 156
Scalloped, 156
Chicken, Broiled, 108
Creamed, 114
Chicken, Creole, no
Croquettes, 123
Fricassee, no
Fried, 108
a la Jardiniere, 109
Pie, in
Ragout, 116
Roast, 1 06
Smothered, 108
Souffle, 117
Stew, 109
Chocolate Cream, 192
Reception, 51
Chops, Baked Lamb, 94
Broiled, 93
Pan-Broiled, 94
Pork, 101
Chowder, Clam, 68
Corn, 67
Fish, 68
Potato, 67
Cider Apple Sauce, 2
Clam Chowder, 68
Clams, Scalloped, 78
Steamed, 78
Cocoa, Breakfast, 50
Reception, 51
Coffee, After-Dinner, 49
Breakfast, 49
Cold Slaw, 140
Cookies, Boston, 211
Oatmeal Drop, 210
Soft Molasses, 210
Sugar, 209
Corn Cakes, Golden, 27
Corn Chowder, 67
on Cob, 142
Oysters, 143
Pudding, 143
Scalloped, 143
Corned Beef Hash, 119
Cottage Pie, 118
Pudding, 179
Crab Apple, Spiced Jelly, 10
Crabs, 79
INDEX
241
Cranberry Frappe, 198
Jelly, 5
Sauce, 5
Tart Filling, 171
Cream Puffs, 205
Cream Tapioca, 194
Creole Spaghetti, 48
Croquettes, 122
Chicken, 123
Sweet Potato, 155
Veal, 123
Croutons, 34
Crumbs, 34
Buttered, 34
Cucumbers, 142
Custard, Baked, 189
Caramel, 189
Peach, 192
Date Patty Cakes, 208
Dates, 5
Doughnuts, Raised, 21
with Sour Milk, 31
with Sweet Milk, 31
Dried Apples with Peaches, 4
Duck, Roast, in
Dumplings, 89
Apple, 177
Dutch Apple Cake, 178
Eggplant, 144
Egg Roll, 177
Eggs, Baked, 54
Creamed, 57
Curried, 57
Fried, 54
Poached, 53
with Cream Toast, 55
with Minced Tongue, 54
Scalloped with Peas, 58
Scrambled, 57
with Tomato, 56
Soft-Cooked, 53
Fig Tapioca, 193
Figs and Rhubarb, 6
Stewed, 6
Finnan Haddie, Buttered, 76
Creamed, 124
Fish, 71
Baked with Stuffing, 73
without Stuffing, 74
Boiled, 72
Broiled, 73
Chowder, 68
to Clean, 71
Cooking and Serving, 72
Creamed Salt Cod, 125
Croquettes, 124
Fried, 75
Hash, 125
Scalloped, 124
to Skin, 71
Steamed, 72
Stuffing for, 74
Oyster, 74
Time-table for Cooking, 8a
when in Season, 71
Flageolets, 137
Flour, Bread and Pastry, n
Frankfurters, 104
Frappe, Cranberry, 198
Grape, 199
Fritter Batter, 32
Fritters, Apple, 32
Hominy, 33
Rice, 32
Frosting, Caramel, 214
Chocolate, 214
Cocoa, 213
Mocha, 213
Orange, 212
Plain, 212
White, 213
White Mountain Cream, 213
Fruit Jelly, 194
Puffs, 178
Punch, 52
Salad, 165
242
RECIPES AND MENUS FOR FIFTY
Gingerbread, 206
Sour Milk, 207
Gnocchi, 42
Goose, Roast, in
Gooseberries, Stewed, 6
Graham Gems, 25
Grape Catsup, 9
Grapes, Spiced, 8
Gravy, Brown, 8$
Chicken, 108
Green Apple Sauce, 2
Greens, 144
Griddle Cakes, Rice, 23
with Sour Milk, ra
with Sweet Milk, 23
Halibut a la Creole, 75
Ham, Baked, 102
Barbecued, 102
Boiled, 1 02
Broiled, 103
Fried, 103
Hash, 122
Hamburg Steak, 84
Hash, Beef, 120
Corned Beef, 119
Fish, 125
Ham, 122
Vegetable, 120
Hominy, Baked, 42
Fritters, 33
Ice Cream, Caramel, 201
Chocolate, 201
Ginger, 200
Vanilla, 200
Ices, Lemon, 197
Orange, 198
Strawberry, 198
Irish Stew, 96
Jelly, Coffee, 195
Fruit, 194
Lemon, 194
Jelly, Orange, 194
Pineapple, 195
Prune, 195
Spiced Crab Apple, 10
Jelly Jumbles, 209
Kippered Herring, 76
Lamb, Fricassee of, 97
Roast, 94
Shoulder, 95
Stew, 96
Lamb Chops, Baked, 94
Broiled, 93
Pan-Broiled, 94
Lemonade, 51
Liver with Bacon, 91
Braised, 92
Loaf, 91
Lobster, Creamed, 79
Deviled, 79
Scalloped, 79
Macaroni, Boiled, 43
with Cheese, 44
with Chicken, 46
Creamed, 43
with Eggs, 47
Italian, 45
a la Milanaise, 46
with Peanut Butter, 44
with Tomato Sauce, 46
Meat Cakes, 121
Casserole of Rice and, 117
Croquettes, 123
Left-overs, 113
Minced, 121
v-Pie, 118
Rechauffe of, 115
Meats, 8 1
Time-table for Cooking, 82
Mexican Chili, 69
Ragout, 116
Mince Meat, 171
INDEX
243
Mock Birds, 99
Muffins, Blueberry, 27
Cereal, 24
English, 1 8
Entire Wheat, 25
Graham, 25
Plain, 24
Raised, 18
Rye, 25
Mushes, Fried, 39
Mutton, Boiled Leg of, 94
Braised Leg of, 95
a la Creole, 115
Curry, 115
Noodles, 48
with Cheese, 47
Omelet, Bread, 55
Cream, 55
Rice, 56
Spanish, 56
Onions, Boiled, 144
Creamed, 145
Sauted, 145
Scalloped, 145
Orange Ice, 198
Jelly, 194
Marmalade, 8
Oyster Stew, 66
Oysters, Creamed, 77
Fried, 77
Panned, 77
to Parboil, 76
Raw, 76
Scalloped, 78
Parsnip Stew, 70
Parsnips, with Drawn Butter
Sauce, 145
Sauted, 146
Paste, Plain, 168
Peach Custard, 192
Pears, Baked, 7
Peas, Canned, 146
Peppers, Stuffed, 146
Philadelphia Relish, 130
Pie, Apple, 168
Blackberry, 170
Blueberry, 170
Custard, 170
Lemon, 169
Mince, 171
Mock Cherry, 170
Pumpkin, 169
Raspberry, 170
Washington, 204
Pineapple Delicious, 194
Pop-overs, 22
Potato Chowder, 67
Potatoes, Austrian, 151
Baked, 151
with Bacon, 153
Broiled, 154
Cakes, 151
Creamed, 149
with Eggs, 150
Delmonico, 151
Franconia, 153
Hashed Brown, 150
Hongroise, 152
Lyonnaise, 150
Maitre d'Hotel, 154
Mashed, 152
Mock Puff, 153
Scalloped, 153
Pork Chops, 101
Pork, Cream of Salt, 104
Crisp Salt, 105
Roast, 1 02
Poultry, to Clean, 105
to Select, 105
to Stuff, 1 06
Prune Whip, 175
Prunes, Stewed, 7
Pudding, Baked Apple, 178
Baked Chocolate, 176
Bellevue, 181
Caramel Bread, 174
244
RECIPES AND MENUS FOR FIFTY
Pudding, Caramel, 191
Chocolate Bread, 175
Cottage, 179
Cracker, 173
Cream of Rice, 173
English Plum, 181
Graham, 180
Honeycomb, 176
Indian, 173
Norwegian, 191
Nut, 181
Orange Marmalade, 174
Prune, 172
Ribbon Cornstarch, 190
Snow, 196
Spiced, 175
Steamed, 179
Suet, 1 80
Rabbit Stew, 112
Raisins, Stewed, 8
Rhubarb, Baked, 7
Scalloped, 182
Stewed, 7
Rice, Boiled, 40
with Cheese, 41
Creamed, 40
Curried, 41
Fritters, 32
Spanish, 40
with Tomato, 41
Rocks, 29
Rolls, Cinnamon, 30
Parker House, 17
Plain, 1 6
Potato, 19
Squash, 18
Swedish, 20
Rusks, 17
Rye Drop Cakes, 32
Salads, Apple and Celery, 162
Apple and Banana, 162
Banana and Nut, 162
Salads, Cabbage, 163
Cabbage and Celery, 163
Cheese, 163
Cheese and Pineapple, 164
Chicken, 164
Cucumber, 162
Daisy, 164
Egg, 165
Fruit, 165
Macedoine, 165
Potato, 1 66
Salmon, I, II, 167
Tomato, 165
Uplands, 163
Salad Dressing, Boiled, 159
Cream, 159
French, 160
Cream, 160
Creole, 160
Mayonnaise, 161
Cream, 161
Sour Cream, 159
Sally Lunn, 28
Salmon Loaf, 125
Surprise, 126
Samp, Baltimore, 43
Sauces for Meat, Bechamel, 130
Brown, 128
Cucumber, 131
Currant Jelly, 130
Drawn Butter, 128
Egg, 128
Horseradish, 131
Maitre d'Hotel, 131
Mint, 132
Mushroom, 128
Mustard, 132
Philadelphia Relish, 130
Pickle, 128
Piquante, 129
Spanish, 129
Tartare, 131
Tomato, 129
Highly Seasoned, 129
White, I, II, III, 127
INDEX
245
Sauces for Pudding, Apricot, 184
Caramel, 185
Chocolate I, II, 184
Cream, 185
Creamy, 185
Foamy, 185
Fruit, 1 86
Grape, 186
Hard, 1 86
Lemon, 186
Nutmeg, 187
Orange, 187
Soft Custard, 188
Sterling, 188
Strawberry, 187
Sunshine, 187
Vanilla, 187
Sausages, 103
Scallops, Deviled, 80
Fried, 80
Scalloped, 80
Scrapple, 104
Sherbet, Apricot, 200
Fruit, 199
Milk, 199
Mint, 198
Tapioca, 192
Shortcake, Peach, 180
Strawberry, 179
Shrimps, 79
Soup, Baked Bean, 65
Bouillon, 60
Celery, 62
Chicken, 60
to Clear, 60
Corn, 63
Cream of Cabbage, 63
Cheese, 65
Green Pea, 63
Tomato, 66
Lima Bean, 64
Potato, 62
Split Pea, 64
Stock, 59, 60
Tomato, 65
Soup, Turkey, 60
Vegetable, 61
Spaghetti, Creole, 45
Spanish Stew, 90
Sponge Drops, 211
Squash, Winter, 147
String Beans, Buttered, 137
Canned, 137
a la Lyonnaise, 138
Stuffing for Duck, 112
for Goose, in
Oyster, 107
Plain, 107
for Veal, 98
Succotash, 147
Sweet Potatoes, Croquettes, 155
Glazed, 154
Tapioca, Apple, 172
Cream, 193
Fig, 193
Sherbet, 192
Tea, 50
Iced, 50
Time-table for Cooking Meats
and Fish, 82
for Cooking Vegetables, 134
Toast, Brown, 33
Cinnamon, 37
Cream, 35
Dry, 33
French, 35
German, 35
Hygienic, 33
Milk, 35
Oyster and Celery, 36
Savory, 37
Tomato, 36
Tomato Relish, 9
Tomatoes, Baked, 36
Scalloped, 148
Tongue, Boiled, 88
Braised, 88
2 4 6
RECIPES AND MENUS FOR FIFTY
Tripe in Batter, 92
a la Creole, 93
Lyonnaise, 93
Turkey, Roast, 106
Turkish Pilaf, 42
Turnips, New York Style, 148
Scalloped, 148
Veal, Braised Shoulder of, 98
Croquettes, 123
Fricassee of, 98
Fricassee with Tomato, 99
Hearts, 100
Veal, Loaf I, II, 100
Roast Shoulder of, 97
Souffle, 117
Stew, 99
Vegetables, Curried, 149
General Directions for, 133
Hash, 1 20
Macedoine of, 149
Waffles, 23
Yeast, Liquid, 13
Yorkshire Pudding, 86
4^7273
4.7273
UNIVERSITY OF CALIFORNIA LIBRARY
