WORLD OF FAIR WOMEN.
Demand for Beauty.
Mary is artistic,
So the neighbors say;
Mary wants to keep -the house
Blooming as the May.
Pictures from the ceiling
Clear down to the floor;
"Tidies" on the armchair
And banners on the door.
Shouldn't be" astonished
Some fine day to note
Brilliant orchids broldered
On my overcoat.
'Twouldn't be amazing
If dear Mi . >- should
Paint a bunch of daisies
On each stick of kindling wood.
Washington Stff-
MENU A\D RECIPE.
BREAKFAST Apple porridge and cream,
raised corn bread, brown hash, coffee.
LUNCHEON Boston baked beans,
squash gems and butter, olivetta salad,
dainty diamonds, chocolate.
DIXXER Clam bouillon, frlcandeau of
veal, \vith mushroom sauce; Indian
summer potatoes, cucumber loaf with
mayonnaise, creme pear patties, salted
almonds, black coffee.
Boston Baked Beans Many recipes for
linked beans have appeared in these col-
umns, but none so good as these, the
genuine Boston baked. Soak a quart
of the small white beans over night in
cold water. Pour off the water, cover
with fresh and pour oft' again. Put over
the fire with cold water to cover and half
a saltspoonful of soda. When the water
begins to boil pour it off at once and
putting them in a colander, allow fresh
water to run through them, rinsing
them thoroughly. This gives them the
ilrmness which keeps them from getting
"^ushy." Lay a very thin slice of salt
pork on the bottom of the baking dish;
lay a small onion, left whole, on the pork
and pour in the beans. Take half a
pound of salt pork, score the rind every
half inch and lower it in the beans, al-
lowing just the rind to show. Add one
teaspoonful of salt, unless the pork is
very salty; if it is, only half a teaspoon-
ful. Add saltspoonful of ground mustard,
two tables-'iioonfuls of molasses (more if
the beans are liked quite sweet), cover
with cold water, set in a slow oven and
.bake from eight to ten hours, having a
low steady heat. As the water boils
off. add more, but be sure that it is
boiling, and do not add water within an
hour of serving. They will be a beauti-
ful brown, moist, tender and whole,
with an indescribable flavor. By no
means omit the onion. It adds much in
the fine flavor. Serve hot or cold.
Chicago Record.
Spiced Oysters Drain the oysters, boil
the liquor and skim off every particle of
the froth. As soon as it comes to the
boiling point drop in the oysters 1 and
lot them plump. Drain the liquor from
the oysters again, spreading them on
a dish. Then put the liquor over the
tire, adding a teaspoon of black un-
ground pepper, a teaspoon of allspice,
half a dozen sprigs of mace and salt to
tarte. Just as scon as this boils drop
in the oysters again and pour the whole
quantity into a bowl. When lukewarm
add one teacup of vinegar. Add slices
of lemon when abo/it to serve. Good
Housekeeping.
TWELVE LESSONS
IN -
Scientific Cookery,
BY
MISS SUZY TRACY,
GRADUATE OF MINNEAPOLIS COOKING SCHOOL
AND CHAUJAUQIJA NEIV YOT^K COOKING SCHOOL.
PRICE SEVENTY-FIVE CENTS.
SAN FRANCISCO :
H. S. CROCKER COMPANV, Printers and Stationers, 215, 217 and 219 Bush St.
Entered according to Act of Congress
iu the Office of the librarian, at Washington, by
MISS SUZY TRACY,
in the year 1897.
PREFACE.
In presenting these pages to the consideration of the
public, I do so at the earnest solicitation of many of my
lady patrons who have attended my lectures, but have not
always been successful in taking correct notes. I therefore
put into print this pamphlet of recipes where the formula
is given, followed by the explicit directions of how to put
together the ingredients ; with such notes and hints as may
be of value to the experimenter.
I sincerely hope the reader, especially the young
housewife, may find the following pages of assistance in
her household duties.
The directions are not theories but are the fruits of
practical experience. They are as free from technicalities
as the nature of the subject seems to permit, and the
author sincerely hopes that they will prove profitable to
the reader. The arrangement of the subject-matter is
designed to make the book a household reference book
that can be depended upon.
Respectfully,
THE AUTHOR.
INDEX
Soups 5
Cream Soups 8
Fish 10
Oysters 13
Meats 14
Poultry 19
Frying 20
Sauteing 24
Salads 25
Meat and Fish Sauces 30
Vegetables 32
Bread 36
Eggs 42
Pastry and Pies 43
Puddings 45
Pudding Sauces 48
Invalid Cookery 49
Cake , 50
Delicate Desserts 56
Sherbets and Ice Cream 59
Beverages 62
SOUPS.
There are two principal ways of making soup stock. They are
known as clear stock and mixed stock. To make a clear soup we
always use fresh meat and bone; the second stock being made from
bones and pieces of meat left from roasts and uncooked meats.
As this latter is made from bits of meat and bone left over, no
household should be without a stock-pot. Into the stock-pot should
go only such meat and bone as is perfectly sweet, the smallest piece of
tainted meat will destroy the soup. Stock can be cooked on the back
part of the stove while other cooking is going on. It should be
cooled quickly and not allowed to stand on the back part of the stove
to cool slowly. Stock allowed to cool slowly becomes sour very
readily.
To prepare soup bone for clear stock remove the outer skin from
the meat and bone, wipe carefully with a wet cloth. (Do not put into
a pan of water and wash, as the water draws out the juices, which
should be kept for the soup.) Have the butcher break the bone in
many pieces. In buying a soup bone buy half meat and half bone.
White stock is made from chicken and veal.
Allow one quart of water to each pound of meat and bone.
CLEAR BEEF STOCK.
Buy a shin or shank of beef having half meat and half bone (about
five pounds) ; remove the skin ; cut the bone in two-inch pieces and the
meat into small pieces; add five quarts of cold water and two tea-
spoonfuls of salt; let come to a boil slowly; place where it will keep just
below 7 the boiling point; simmer slowly for six or eight hours, or until
the meat falls from the bone; strain and cool quickly; when cold skim
off the fat. For beef broth heat the plain beef stock, season with salt,
pepper and a little minced parsley, and serve. This is the simplest
form of beef soup.
BEEF SOUP.
Strain the soup stock, after removing the fat, into a kettle; do not
allow the sediment to pass. To four quarts of stock add one small
onion cut fine, one bay leaf, one stalk of celery, two sprigs of parsley,
a small bouquet of sweet herbs, ten pepper corns, and six cloves; boil
gently for fifteen minutes; strain through strainer cloth. Serve as a
simple beef soup.
TWELVE LESSONS IN SCIENTIFIC COOKERY.
MIXED STOCK.
Cover the trimmings and tough pieces of bone left from roasts and
broils with cold water; allow one teaspoonful of salt for each gallon of
water; cook slowly for about four hours; then add half an onion, six
cloves, six pepper corns, two sage leaves, two sprigs of thyme, one bay
leaf, two sprigs of summer savory; simmer for two hours longer; strain
and cool quickly. This stock can be used in sauces or served as a
simple soup, garnished with vegetables or some well-cooked tapioca.
CHICKEN STOCK.
Select a hen fowl (not as strong flavored as a rooster); singe and
scrub; prepare as for roasting, omitting the stuffing; place m a kettle
and cover with boiling water; cook slowly until the fowl is tender; re-
move from broth, cooling the broth quickly; when cold, remove the
fat. The chicken can be used for salad, creamed chicken, hash or cold
boiled chicken.
CHICKEN BROTH.
To one quart of chicken stock add four tablespoonfuls of boiled
rice and two teaspoonfuls of minced parsley; heat boiling hot; season
with salt and pepper, and serve.
BOUILLON.
Five pounds of beef, taken from One tablespoonful of minced
the round, onion,
Two and one-half quarts of cold One sprig of parsley,
water, One small stalk of celery.
One level teaspoonful of salt, Four cloves and four pepper corns.
One carrot,
Cut the meat into small pieces, cover with the cold water and add
the salt ; let come to the boiling point slowly ; simmer from eight to ten
hours; add the seasoning and cook one-half hour longer; strain and
cool quickly; next morning remove the fat; heat scalding hot; season
with salt and pepper, and serve. In making bouillon all the seasoning
except salt and pepper may be omitted if preferred.
VEGETABLE SOUP.
Two quarts of beef stock, Two pounds of cabbage.
One carrot, One-fourth cupful of barley,
One-half medium-sized yellow One onion,
turnip, Two potatoes.
Two stalks of celery, Salt and pepper.
Cook the barley in one quart of water for two hours ; add the stock
and all the vegetables, cut fine, except the potatoes : boil gently for an
hour, or until the vegetables are tender, then add the potatoes and cook
fifteen minutes ; season with salt and pepper.
SOUPS.
CONSOMME.
of chicken or veal
Two tablespoonfuls of minced
onion,
Two cupfuls of carrots, parsnips
and yellow turnip, cut fine,
One-half bay leaf,
Four pepper corns,
One small stalk of celery,
Rind and juice of half a lemon.
One quart
stock,
One quart of beef stock,
Four cloves,
One inch piece each of mace and
cinnamon,
Two eggs,
One sprig of parsley,
Brown the vegetables in bacon fat, taking care not to burn them;
add them and the spices to the stock and cook slowly one and one-half
hours; strain and remove the fat; break the whites and shells of the
eggs into one cupful of cold water and mix thoroughly; add to the soup
and let come to the boiling point; add lemon, salt and pepper; cook
slowly twenty minutes; strain through strainer cloth which has been
wet in cold water; reheat the soup; garnish each plate with a thin slice
of lemon and three allspice berries ; serve very hot.
VERMICELLI SOUP.
One cupful of vermicelli,
One-half saltspoonful of pepper.
Two quarts of beef stock,
One teaspoonful of salt,
Dash of cayenne pepper,
Cook the vermicelli in boiling water about fifteen minutes; drain;
heat the stock boiling hot; season with salt and pepper; add the vermi-
celli, and serve. The vermicelli may be broken or left whole, accord-
ing to fancy.
MACARONI SOUP.
One quart of stock, Two sticks of macaroni,
One teaspoonful of salt, One-half saltspoonful of pepper.
Break the macaroni into small pieces; drop into boiling salted
water and cook rapidly until the macaroni is tender; drain and allow
the cold water to run over it; cut into one-fourth-inch pieces; heat the
stock boiling hot; season with pepper and salt; add the macaroni, and
serve.
MULLIGATA.WNEY.
One-half teaspoonful of pepper,
Veal, three pounds,
One small carrot,
Four tablespoonfuls of butter,
Two teaspoonfuls of salt,
Five quarts of water.
Fowl, three pounds,
Two large onions,
Three stalks of celery,
One tablespoonful of curry pow-
der,
Five tablespoonfuls of flour,
Cut the veal into small pieces; dress the fowl as for roasting; put
into the soup kettle; add the water; cover and let come to the boiling
point: simmer for four hours, or until the fowl is tender; remove the
fowl from the kettle; put butter into the saucepan; cut vegetables very
fine; cook in the butter fifteen minutes; skim the vegetables out of the
TWELVE LESSONS IN SCIENTIFIC COOKERY.
butter and add them to the soup; to the butter add the flour and cook
until brown; then add the curry powder; add the whole to the soup,
and cook for two hours; season with salt and pepper, then strain and
skim; remove skin and bone from the chicken; cut into small pieces;
return the soup to the soup kettle after straining; add the chicken, and
simmer gently for thirty minutes ; serve with boiled rice.
NOTE. To skim soup when you cannot allow it to stand until cold.
Pour the soup into a bowl just large enough to hold it; set the bowl on
a plate or in another vessel and fill until it runs over; let stand two
or three minutes, then slowly pour a little cold water in at one side, and
the fat will run over into the plate.
TOMATO SOUP.
One quart can of tomatoes, One tablespoonful of minced pars-
One tablespoonful of sugar, ley,
Four cloves. One pint of water,
One tablespoonful of butter, One pint of soup stock or water, .
One tablespoonful of minced Four pepper corns,
onion, Two teaspoonfuls of salt.
One tablespoonful of cornstarch.
To the tomatoes add the water, sugar, cloves, and pepper corn;
stew slowly until the tomatoes are tender; press through a strainer;
remove only the seeds and skin. To the stewed and strained tomatoes
add the soup stock or water. Melt the butter in a small pan, add the
onion and parsley and cook until lightly browned, then add the corn-
starch and cook together; slowly add one cupful of the soup, stirring
until it forms a smooth sauce; add to the soup and cook fifteen min-
utes; season with salt and pepper, strain, and serve with croutons.
CROUTONS.
Butter and cut into one-half-inch dice a slice of stale bread one-half
inch in thickness ; toast until nicely browned ; serve with soup.
Cream
CREAM OF ASPARAGUS.
From a bunch of asparagus break off the tough ends, using the
tops and tender parts for stewing; put the tough portions into two
quarts of water and simmer gently until the water is well flavored with
the asparagus ; make a cream sauce of two tablespoonfuls of butter, two
tablespoonfuls of flour, two cupfuls of rich milk and one level teaspoon-
ful of salt; put the butter into a saucepan and melt; add the flour and
cook together, being careful not to allow it to brown ; add the milk
cold, stirring constantly until it thickens; then add the water, flavored
with the asparagus; season with salt and pepper, and serve.
CPE AM SOUPS.
CREAM OF CELERY.
Make a celery broth by stewing some tough bits of celery in water
until the water is nicely flavored; cook together one tablespoonful of
butter and two tablespoonfuls of flour; then add two cupfuls of celery
broth, cold; stir until it thickens; add another cupful of the broth and a
cupful of rich milk; heat to the boiling point; season with salt and
pepper, and serve.
CUE AM OF SALSIFY.
Cook together one tablespoonful of butter and one of flour ; add two
cupfuls of salsify broth, made by stewing the salsify in water until the
water is well flavored; stir constantly until it makes a smooth sauce:
add two more cupfuls of the broth and simmer five minutes; then add
one cupful of milk and half a cupful of cream; heat boiling hot; season
to taste, and serve.
CREAM OF CHICKEN.
Two tablespoonfuls of butter, Two tablespoonfuls of flour,
One cupful of milk, One cupful of cream.
Three cupfuls of chicken broth, Salt, pepper and celery salt.
Cook together the butter and flour; add chicken broth, cold, stirring
constantly until it thickens; add milk and cream; season to taste; heat
boiling hot, and serve.
CUE AM OF TOMATO, OR MOCK BISQUE.
One quart can of tomatoes. One pint of stewed and strained
Four cloves, tomatoes,
One tablespoonful of sugar. One pint of water,
One tablespoonful of butter, Four pepper corns,
One and one-half cupfuls of rich A pinch of soda,
milk, One tablespoonful of flour.
Stew the tomatoes, water, cloves, pepper corns, sugar and
soda together until the tomatoes are tender; then strain, removing
the skin and seeds; cook the butter and flour together; then add the
milk cold, stirring constantly until it form a smooth sauce; add one
pint of the stewed and strained tomatoes; season with pepper, salt and
cayenne ; heat scalding hot, and serve immediately ; if allowed to stand
the soup will curdle; should it curdle beat with a Dover egg-beater
until smooth.
1TREE OF PEA.
One tablespoonful of butter, Two cupfuls of white stock
One and one-half cupfuls of veal or chicken,
water, Two tablespoonfuls of flour.
Two cupfuls of green peas,
Cook the peas in the water until tender; drain and rub through a
puree sieve: cook together the butter and flour: add the stock and stir
10 TWELVE LESSONS IN SCIENTIFIC COOKERY.
until thickened; add the peas and the water in which they have been
cooked; simmer five minutes; season with salt and pepper, and serve.
NOTE. To make a puree of any vegetable, cook the vegetable until
very tender; rub through a puree sieve, and use to thicken the soup.
Always use a small quantity of cornstarch, arrow root or flour in puree
to keep the vegetable from settling and to make the soup smooth.
CLAM CHOWDER.
Two dozen clams, Six potatoes,
One-fourth pound of salt pork, One onion,
One tablespoonful of butter, One teaspoonful of salt,
One quart of milk, Six crackers.
One-half teaspoonful of pepper,
Buy the clams in the shell; scrub the shell until clean; put clams into
a pan with one cupful of water and cook until the top ones open ; take
the clams from the shell and cut off the neck with a pair of scissors;
chop the necks fine, leaving the soft part whole; save the clam broth;
Pare and cut the potatoes into thin slices and soak in cold water one
hour; cut the pork in small pieces and fry in a pan; add the onion,
chopped fine, and cook until lightly browned; put the sliced potatoes
into a kettle; strain the pork fat into it and add enough boiling water
to cover the potatoes; cook until the potatoes are tender, or about
ten minutes; add the clam broth and the same amount of water; add
salt and pepper and clams, and lastly add the hot milk and butter; put
the crackers into the tureen and pour in the chowder; serve very hot.
FISH CHOWDER.
Remove the bones from a fresh white fish ; cut the fish into two-inch
pieces; cover the bones with water and let simmer for fifteen minutes;
proceed the same as for clam chowder, using the water in which the
bones have been boiled instead of the clam juice.
Fish should be perfectly fresh and thoroughly cooked. In buy-
ing, select only those which have firm flesh, clear eyes and the skin
and scales bright. If the fish looks limp it is not fit to use. It should
be washed quickly, and not allowed to stand in the water. A little
salt in the water keeps the flesh firm longer.
Clean the fish as soon as possible, washing it in salt and water;
remove the scales by scraping with a small knife, beginning at the tail
and working towards the head; split it down the middle and remove
the entrails.
FISH. 11
To skin a fish, cut a thin strip down the backbone, slip the knife
under the skin at the lower part and slip it up through the bony part
of the gills; hold the bony part and pull the skin off towards the tail;
remove it from the other side in the same way.
TO BONE A FISH.
Clean the fish ; then take a sharp boning knife, and, beginning at the
tail, slip the knife between the bone and the flesh close to the bone;
scrape away the flesh carefully; scrape the flesh away from the second
set of bones and slip the knife under; treat the other side in the same
way, then remove the bone, cutting away the dorsal fin.
BROILED FISH.
Clean and bone the fish ; grease the broiler with a piece of salt pork
to keep the fish from sticking; put fish between the broiler and broil
over the coals until cooked ; the thickness of the fish will determine the
time.
TO BROIL IN THE OVEN.
Clean and bone the fish ; grease the fish sheet with salt pork (a fish
sheet is a piece'of sheet iron or tin); place the fish, skin down, upon the
sheet; season it with pepper and salt and brush with melted butter;
then dust lightly with flour; place on the upper grate of a very hot oven
and cook from twenty to thirty minutes, according to the thickness of
the fish; remove from the sheet and put on a hot platter; spread with
Maitre d' Hotel sauce, and serve.
BOILED FISH.
The general rule for boiled fish is to wash in cold water and wipe
dry; pin the fish in a piece of strong white cotton cloth to keep it from
breaking; cover with boiling water, to which one teaspoonful of salt
has been added, and cook gently. Rapid boiling will break the fish.
A fish weighing from four to six pounds will require thirty minutes;
allow about three minutes longer for each additional pound. For
boiled white fish a teaspoonful of lemon juice may be added to the
water. When the fish is cooked remove from the kettle; drain well;
serve on a hot platter garnished with sprigs of parsley. Serve boiled
fish with Hollandaise sauce, drawn butter or egg sauce.
BAKED FISH.
Scrape and wash the fish clean; for a fish weighing from four to six
pounds take three cupfuls of stale bread crumbs, moisten them with
three tablespoonfuls of melted butter; add one teaspoonful of salt, one-
fourth teaspoonful of pepper, one tablespoonful of minced parsley and
one egg beaten light; rub the fish with salt and pepper; put the stuffing
12 TWB.U'E LESSONS IN SCIENTIFIC COOKERY.
into the body of the fish and fasten together with skewers ; butter the fish
sheet and place the fish upon it, putting it into a baking pan; dredge
the fish with pepper, salt and flour; cover the bottom of the pan with
hot water; bake in a hot oven about one hour, basting every fifteen
minutes; when cooked, remove the sheet from the pan and slip the fish
off carefully into a hot platter; pour around it tomato or Hollandaise
sauce ; garnish with lemon points and sprigs of parsley.
FRIED FISH.
Fish to be fried should be cleaned, washed and dried; rub with salt
and pepper; roll in flour and cornmeal (half of each); then dip in
beaten egg and water (one tablespoonful of water to each egg), and roll
in dry bread crumbs; fry in very hot fat; serve very hot, with Beurre
Noir poured over it, and garnish with sprigs of parsley.
Any kind of fish can be fried in the same way, cutting large fish into
serving pieces.
NOTE. For temperature of fat see article "Fat for Frying."
SALT CODFISH.
Wash and soak in cold water over night; change the water and cook
slowly until it comes to the boiling point; set back where it will not
boil, but keep hot for about half an hour; pick over and remove all skin
and bones ; it is then ready to be made into different dishes.
CREAMED CODFISH.
One tablespoonful of butter, One tablespoonful of flour.
One and one-half cupfuls of milk, One-fourth teaspoonful of pepper.
Two cupfuls of cooked codfish,
Cook the butter and flour together; add the milk cold, stir constantly
until thickened; add the fish and pepper; simmer five minutes; serve
on toast.
NOTE. Any cold white fish may be used in place of cod. The
addition of one teaspoonful of minced parsley gives variety.
FISH BALLS.
One cupful of cold cooked fish, Two cupfuls of mashed potatoes,
One egg, Two tablespoonfuls of milk,
Two tablespoonfuls of melted Pepper and salt.
butter,
Mix the fish and potato together; moisten with butter, milk and egg:
season to taste ; shape into balls and cook in hot fat three minutes.
NOTE. If cold mashed potato is used heat the potato and add milk
enough to moisten it.
ESCALLOPED FISH.
One cupful of cold cooked fish, One tablespoonful of butter,
One tablespoonful of flour, One cupful of milk,
One-half cupful of stale bread Pepper and salt.
. crumbs.
OYSTERS. 13
Cook butter and flour together; add milk cold and stir until it thick-
ens; add one-half teaspoonful of salt and one-fourth teaspoonful of
pepper. Butter baking dish; put a layer of fish in the bottom, then a
layer of white sauce, another layer of fish and another layer of white
sauce; cover the top with the bread crumbs moistened with melted
butter; bake in a moderate oven about twenty minutes, or until the
crumbs are nicelv browned.
Oysters served on the half shell should be opened just before serving.
Six, on a large plate with one-half of a lime in the center, should be
served to each person.
PANNED OYSTEBS.
One tablespoonful of butter, Two dozen of oysters,
One-fourth teaspoonful of salt, Half a saltspoonful of pepper.
Melt the butter in an omelet pan or chafing dish; add the salt and
pepper and then the oysters; cook until the edges curl and the oysters
become plump; serve on toast.
OYSTER STEW.
Two dozen large oysters, or Pepper and salt,
three dozen small ones, One tablespoonful of butter.
One quart of milk,
Finger the oysters carefully and remove any pieces of shell; scald
the milk in double boiler; cook the oysters in their own liquor until
the edges curl; then add the milk and butter; season to taste; serve
with crackers.
ESCALLOPED OYSTEBS.
Moisten stale bread crumbs with melted butter, and season with salt
and pepper; butter the baking dish; put a layer of bread crumbs in the
bottom and then a layer of oysters, another layer of crumbs and
another layer of oysters ; cover the whole with the crumbs and bake in
a moderate oven about twenty minutes, or until the crumbs are nicely
browned.
NOTE. For escalloping oysters a shallow dish or platter should be
used, allowing only two layers of oysters to each dish. If more are
used the upper and under layers will be overcooked while the inner
ones may be undercooked.
14 TU'ELl'E LESSONS IX SCIENTIFIC COOKERY.
BOILING.
All fresh meats to be boiled should be plunged into boiling water
and allowed to boil rapidly for ten or fifteen minutes, to coagulate
the albumen and thus close the pores, keeping in the juices of the
meat. After the meat has boiled for ten minutes place it where it will
just simmer, until tender. Meat that boils rapidly will be stringy.
HAM.
Scrub the ham with a vegetable brush until perfectly clean; then
place it in a large kettle with cold water and let it come to the boiling-
point; simmer gently until tender it requires about twenty minutes to
the pound; let stand in the water until cold, then remove the skin; roll
in fine bread crumbs, stick the fat parts with whole cloves and bake in
a moderate oven about half an hour.
TONGUE.
Cook slowly in boiling water until tender about five or six hours
then plunge into cold water and peel off the skin. For salt tongue,
soak over night and cover with cold water instead of boiling water
when putting on to cook.
CORNED BEEF.
Wash and cover with cold water; simmer slowly five or six hours,
or until tender; let stand in the water in which it was boiled if it is to be
served cold. To press corned beef, remove the bones after it is cooked
and put it under a heavy weight.
NEW ENGLAND DINNER.
Six pounds of corned beef, One small white turnip,
One pound of salt pork, One small yellow turnip,
Two or three beets, Six or eight medium-sized pota-
Two carrots, toes of uniform size.
\Yash and soak the corned beef and pork in cold water; put it on to
boil in fresh cold water; simmer until it is tender; remove from the
kettle and skim the liquor; wash and pare the turnips and carrots and
cut into inch slices; cut the cabbage into quarters and wash carefully;
put the carrots, turnips and cabbage into the boiling liquor and cook
until tender; pare and add the potatoes half an hour before
serving time; cook the beets in a separate kettle; remove the skin, cut
in half-inch slices; when the vegetables are cooked, drain; put the beef
and pork in the center of a large platter; serve the carrots, potatoes and
ME A TSSTE WING. \ 5
turnips around the edge, with the cabbage and beets in separate dishes ;
the beets can be cooked the day before and covered with vinegar, serv-
ing them as pickled beets; always cook the beets in a separate kettle;
the corned beef may be cooked the day before and pressed, saving the
liquor for cooking the vegetables.
^ STEWING j*
CHICKEN STEW.
Singe and cut the chicken, at the joints, into serving pieces; cover
with boiling water; simmer until tender; add one teaspoonful of salt
an'd half a saltspoonful of pepper; after removing all the large bones
put the chicken, on toast, on a large platter; cook together one table-
spoonful of butter and two tablespoonfuls of flour; add one and one-
half cupfuls of cold milk and stir until smooth; add the chicken broth
gradually; season with peooer and salt and celery salt; pour the hot
sauce over the chicken and toast, and serve. If you wish to serve
dumplings with the chicken stew, ten minutes before the chicken is
cooked let the liquid boil up, then put in the dumplings. When you
serve dumplings omit the toast.
CHICKEN FRICASSEE.
Cut the chicken as for stew; brown in hot butter before stewing;
make a brown gravy by browning the butter before adding the gravy;
serve on toast
VEAL STEW.
Cut the veal into small pieces; cover with boiling water; add one-half
teaspoonful of salt for each quart of water; simmer until it'is tender;
add four or six potatoes, cut in thick slices; cook together one table-
spoonful of butter and two of flour; add one cupful of cold milk; stir
until smooth; add the veal broth gradually; remove bones from veal
and simmer all together for five minutes, then serve.
Beef and mutton stew are made in the same way.
For stewing, the cheapest and toughest meat is used; by long, slow
cooking it becomes tender.
CUKKY OF BABBIT.
Cut the rabbit into serving pieces; brown in hot butter; remove from
the butter and put into a stew kettle; add one large onion, cut into
slices; cook one tablespoonful of flour and one of curry powder in the
butter in which the rabbit was browned; add one cupful of water or
stock and stir until thickened; then add one cupful of strained toma-
toes, one teaspoonful of sugar, and pepper and salt to taste; pour this
over the rabbit and stew until tender; add a cupful of milk; heat boiling
hot; serve with boiled rice.
Hi 'nVELVE LESSORS IX SCIE\'TIJ : 1C COOKERY.
<* BROILING j*
Broiling is the most perfect way of cooking meat and fish. There
are three ways of broiling, what is known as broiling proper, pan
broiling and oven broiling.
Broiling proper is to broil directly over the coals; the fire must be
hot, clear and free from smoke. For meat it must be hotter than for
fish. Pan broiling is cooking upon a smoking hot griddle. Oven
broiling is cooking in a very hot oven. The most delicious results are
obtained by broiling steaks, chops, young chickens, squabs, etc.,
directly over the glowing coals. Charcoal is best for broiling, but hard
wood or hard or soft coal may be used, provided it is free from smoke.
The point to be remembered in broiling is to have the fire, griddle or
oven hot enough to instantly sear the outer surface of the meat.
The best cuts of steak make the most delicious broils, tenderness
being one of the essential qualities. It must be remembered, however,
that a second-class cut of steak taken from a first-class bullock will
make a much better broil than a first-class cut taken from a second-
class bullock. When selecting beef see that it has a thick rim of fat,
that the lean is well marbled with fat and is of a bright red color after
being exposed to the air for a short time.
STEAKS.
Have steak cut thick two inches is the proper thickness fo"r a steak ;
it should never be cut less than one inch. Trim off all the suet; put
between a double broiler and place it'as close to the coals as possible;
allow it to cook for about a minute, or until the under side is well
seared, then turn and sear the other side; remove a little distance from
the coals and cook from fifteen to twenty minutes, turning constantly.
A steak that is broiled perfectly should be puffed out in the center and
should be of a delicate pink color throughout. Serve immediately on
a warm platter ; garnish with sprigs of parsley or watercress.
PAN BROILING.
To pan broil a steak, have the griddle smoking hot; do not put fat
of any kind on the griddle; place the steak on the griddle and press
close; let it cook one minute; then, with a knife, loosen from the griddle
and turn; sear the other side; reduce the heat slightly and cook from
fifteen to twenty minutes, turning very frequently; do not prick the
steak with a fork or the juice will escape. The steak can be easily
turned with two knives by slipping one under the steak and assisting
to turn with the other. Broiled steak is served as soon as taken from
the fire, seasoned with pepper and salt. Maitre d' Hotel sauce is some-
times served with broiled steak.
ME A TS BROIL ING. 17
TIME FOR BROILING STEAKS.
Steak two inches in thickness requires from fifteen to twenty min-
utes, one and one-half inches from twelve to fifteen minutes and one
inch from eight to ten minutes.
LAMB AND MUTTON CHOPS.
Remove the outer skin and all the suet from the chops; broil over
the coals or on a hot griddle; serve with tomato sauce and season with
salt and pepper; garnish with parsley.
NOTE. Before cooking lamb or mutton always remove the skin.
It is in the skin that the disagreeable flavor exists.
^ ROASTING j
Roasting and baking are synonymous terms. We speak of roasting
meats and baking bread, yet we use the same oven for both. Roasting
formerly meant to place the meat on a spit before the open fire, turn
it frequently and baste constantly to keep from burning. Roasting
to-day means to bake in a hot oven.
ROAST BEEF.
There are seven prime ribs in a bullock. Any of them will make a
first-class roast of beef. Do not have the ribs removed, but have them
cut in two-inch pieces up to the thick muscle; cut these pieces of bone
off, to be braised and served as short ribs of beef; place the cut surface
of the roast on a smoking hot griddle and press closely; let cook for
two or three minutes, or until it is nicely seared; turn and sear the
other side; set the roast, resting upon the edges of the ribs, on a rack in
a dripping pan; put into an oven hot enough to bake bread, and let
cook; do not season the meat and do not put water in the pan; when
the oven is at the proper temperature you will hear a gentle sputtering
when the oven door is opened if smoke issues from the oven it is too
hot if you do not hear a gentle sputtering increase the temperature.
The time required for roasting depends upon the thickness of the roast;
fifteen minutes is allowed for each inch in thickness; a roast four inches
in thickness will cook rare in one hour; measure across the thickest
part of a roast. A rump roast is seared in the same way and placed
upon a rack in a hot oven; allow fifteen minutes to the pound.
YORKSHIRE PUDDING.
Two-thirds of a cupful of flour, One pint of milk,
Three eggs, One teaspoonful of salt.
Sift the flour and measure; add the salt; separate the eggs and add
the yolks, unbeaten, to the flour; add a little of the milk and mix to a
smooth paste; add the rest of the milk gradually; beat whites of the
18 TWELVE LESSONS IN SCIENTIFIC COOKERY.
eggs to a stiff froth and stir into the batter; pour into the roasting pan
forty-five minutes before the roast is cooked; serve hot with the roast
of beef; if the roast is very fat pour some of the fat from the pan before
putting in the pudding.
BRAISED BEEF OR POT ROAST.
Six or eight pounds of chuck roast; trim and rub with pepper and
salt; cut a large onion into dice and brown in salt pork fat; put the
roast into a braising pan; pour over it one quart of boiling water; add
the onion; cover closely and cook in a moderate oven about four hours,
turning after two hours, and add more water as it evaporates, so as to
have three cups of gravy; when tender take up the meat; skim off the
fat from the gravy and thicken with a tablespoonful of flour wet in a
little cold water and strained into the gravy; season with pepper and
salt and a little lemon juice.
VEAL HEART.
Remove the tough membranes and soak in cold water and salt one
hour; wipe and stuff with stale bread crumbs seasoned with salt and
pepper and moistened with melted butter; rub the heart with salt,
pepper and dredge with flour ; fry brown in a pan with a little fat salt
pork ; place in braising kettle ; add one pint of water, one teaspoonful of
minced onion, sprig of parsley, three cloves, three pepper corns, one
small carrot cut fine ; cover tightly and cook two hours in a moderately
hot oven ; turn three or four times while baking.
ROAST LAMB OR MUTTON.
Remove the skin from a leg of lamb or mutton ; sear the cut surfaces
on a hot griddle; place on a rack in a roasting pan in a hot oven. A
leg of lamb will roast in one hour and a quarter, while it requires one
hour and three-quarters to roast a medium-sized leg of mutton.
ROAST VEAL.
Veal being a dry meat, requires basting to keep it moist and to
enrichen it; rub the veal with sugar, salt and pepper, using one-half as
much sugar as salt; place upon rack in roasting pan and let cook in a
hot oven until nicely browned, then baste with a thin gravy made from
one tablespoonful of butter, one of flour and two cupfuls of stock or
water; season with pepper and salt; baste every fifteen minutes; veal
requires longer cooking than either beef or mutton ; a five-pound roast
will cook in two and one-half hours.
PORK.
Fresh pork is seasoned with pepper, salt and sugar. Roast and
baste the same as veal.
POULTRY. 19
TO DRAW POULTRY.
All poultry should be dressed as soon as killed; the feathers come out
more easily while the fowl is warm; strip them off towards the head;
remove the pinfeathers with a knife; singe the hairs by holding it over
the gas jet or a piece of lighted paper; cut off the head; turn the skin
back and cut off the neck close to the body ; remove the windpipe and
crop; to remove the feet, cut the skin just below the leg joint; break
the joint; with a skewer pull out the tendons; cut away the oil bag in
the tail; make an incision under the side bone near the tail large
enough to insert two fingers ; slip the ringers around the entrails, sepa-
rating the membrane; when everything is loosened, get the ringers
around the heart and pull out the entrails; then take out the lungs
and kidneys; when everything is removed hold the fowl under the
faucet and rinse well, then wipe dry.
TO CLEAN GIBLETS.
Remove the outside sack from the heart; cut open and press out the
clot of blood ; cut off the gall bladder from the liver, being careful not
to break it, and cut away any discolored part of the liver; open the
thick part of the gizzard and take out the inner sack without breaking;
wash giblets and put into cold water; simmer until tender; cook the
neck with the giblets.
TO TRUSS POULTRY.
Draw the thighs up close to the body and pass a skewer through the
thigh and into the body and out through the other thigh; pass another
skewer through the wings, fastening them close to the body; fold the
skin at the neck over and pin it to the back with a skewer; cross the
legs over the tail and tie with a stout twine, leaving two long ends;
pass the twine around the tail, bring it up, crossing in front and passing
around the skewer in the thighs; cross in the back and fasten around
the skewer through the wings, and tie firmly.
ROAST TURKEY.
Singe, draw, wash and wipe; stuff the body and neck with stale bread
crumbs moistened with melted butter and seasoned with pepper, salt
and celery salt; truss and rub with butter; lay the turkey, breast down,
on the rack in the roasting pan; put into a hot oven and cook until
the back of the turkey is nicely browned, then turn it over and brown
breast; pour one pint of water into the pan after the turkey is browned;
baste every fifteen minutes, or whenever the skin becomes very dry;
20 TWELVE LESSONS IN SCIENTIFIC COOKERY.
allow twenty-five minutes to the pound for roasting; if the turkey
browns too rapidly cover the breast with a heavy paper well buttered.
Oysters or chopped celery may be added to the stuffing if desired.
KOAST CHICKEN.
Prepare the same as roast turkey; allow twenty minutes to the pound
for roasting.
Trainer
Frying is cooking in hot fat deep enough to entirely cover the
articles to be cooked. When food is properly fried the fat is hot
enough to instantly sear the outer surface and thus prevent it soaking
into the food. All food to be fried should be thoroughly dried; if
water should drop into the hot fat it would cause the fat to boil over,
and there is danger of it taking fire and causing great trouble. Food
that does not contain sufficient albumen to form a coating on the out-
side as soon as immersed into the hot fat should be rolled in crumbs,
then in egg and again in crumbs to form a grease-proof covering. A
frying basket, or a wire basket with a long handle, is very convenient
for frying purposes. In many cook books we read, "heat the fat
smoking hot." That depends entirely upon the kind of fat you are
using; lard will smoke at a much lower temperature than oil. When
fat smokes it loses some of its browning properties; never let fat heat
without putting a small piece of raw potato into it. As soon as the
potato begins to brown drop in a fresh piece of potato; if it browns in
one minute the fat is hot enough to fry potatoes and dough mixtures.
For such food as we roll in bread crumbs and egg the fat should be
hot enough to brown a bit of bread in forty seconds.
The best fat for frying purposes is a mixture of suet and oil, as both
these fats can be heated to a much higher temperature without smok-
ing than lard, and are more healthful. Olive oil is the purest fat for
frying, but is too expensive for general use.
For frying the same fat can be used several times if properly cared
for. The most delicate croquettes can be fried in the same fat with
fish and not be marred in flavor. When frying several different kinds
of food at the same time, begin with potatoes, then dough mixtures
and lastly articles rolled in crumbs.
When finished with the fat drop three or four slices of raw potato
into it; cool slightly, and strain through a fine strainer or a strainer
cloth.
FRYING. 21
FRENCH FRIED POTATOES.
Pare the potatoes and cut into strips one-half inch in thickness; let
stand in cold water one hour; heat the fat hot. enough to brown a thin
slice of potato in one minute; wipe the potatoes; put into the frying
basket and lower into the hot fat; do not 'put a large quantity of
potatoes in at one time, as they will lower the temperature of the fat
and the potatoes will be soggy and greasy. When the potatoes are
nicely browned lift from the fat and shake free from grease; turn onto
a piece of cheese cloth to absorb the fat; dust lightly with salt, and
serve immediately. French fried potatoes should be crisp and mealy.
If they stand they become soggy.
SARATOGA CHIPS.
Pare the potatoes and slice very thin; let stand in cold water two or
three hours; wipe dry; fry in fat hot enough to brown in one minute:
when nicely browned remove the basket and shake well; turn chips
onto cheese cloth or soft paper; dust well with salt.
LAMB CHOPS BREADED.
Trim the chops and remove the skin; season with salt and pepper;
roll in fine bread crumbs; dip in beaten egg and water; add table-
spoonful of water to each egg, and roll in bread crumbs ; fry in hot fat.
For a chop one inch in thickness it will require six minutes to cook
rare and from eight to ten to cook well done.
FRIED CHICKEN.
Cut the chicken into ten pieces; season with pepper and salt; roll
in fine bread crumbs; dip in beaten egg and water; roll in crumbs, and
fry in fat hot enough to brown a piece of bread in one minute. A
young chicken will cook in ten minutes. Serve with sauce tartare or
cream sauce; garnish the dish with sprigs of parsley.
NOTE. For fried fish see article on Fish.
CROQUETTES.
In making croquettes the material must be chopped fine, well mixed,
and seasoned delicately. The shaping of croquettes can be readily
acquired by a little practice and care. They are formed into cone, ball
and cylindrical shapes.
To Shape. Take a tablespoonful of the mixture ; roll gently between
the hands into a ball; have a board well sprinkled with fine dry bread
crumbs and roll the croquette very gently on this into shape; dip into
beaten egg, to which one tablespoonful of water has been added ; water
added to the egg makes a more elastic coating than egg alone; after
dipping the croquette into the egg roll again in the bread crumbs and
then fry in fat hot enough to brown a piece of bread in forty seconds;
cook until nicely browned it will require about two minutes; take up
and lay on cheese cloth or soft brown paper.
22 TWELVE LESSONS IN SCIENTIFIC COOKERY.
CHICKEN CROQUETTES.
One pint of cooked chicken, One teaspoonful of minced parsley,
chopped fine, Pepper and salt to taste.
Two tablespoonfuls of butter, One teaspoonful of lemon juice,
Two tablespoonfuls of flour, One teaspoonful of minced onion.
One cupful of cream,
Cook together the butter and flour; add the cream, and stir con-
stantly until it thickens; season the chicken with pepper, salt, onion,
lemon juice and parsley; add to the white sauce and mix thoroughly;
spread on a buttered plate and set away to cool; when cold shape into
croquettes; roll in bread crumbs, dip in egg, and roll again in crumbs,
and fry in hot fat; drain on cheese cloth, and serve garnished with
lemon points and sprigs of parsley.
SWEETBREAD CROQUETTES.
Two sweetbreads, One cup of cream.
One tablespoonful of butter, One teaspoonful of lemon juice,
Two tablespoonfuls of flour, Pepper and salt to taste.
Cover the sweetbreads with cold water and salt; let stand two or
three hours; cover with boiling water; add lemon juice and cook until
tender; remove the tubes and membranes, and, with a silver fork,
separate into small pieces; cook together the butter and flour; add the
cream or rich milk and cook until thickened; add the sweetbreads;
season to taste; spread on a buttered plate and set aside to cool; shape
into croquettes; roll in fine bread crumbs; dip in egg and roll in crumbs
again; fry in hot fat until nicely browned.
ROYAL CROQUETTES.
Royal croquettes are made by using half chicken and half sweet-
breads.
POTATO CROQUETTES.
Six medium-sized potatoes, Whites of two eggs,
One tablespoonful of butter, One tablespoonful of minced
Salt and pepper to taste, parsley.
Two-thirds of a cupful of milk,
Pare, boil and mash potatoes; add the butter, milk and seasonings;
let cool slightly, then shape ; roll in crumbs, egg and crumbs, and fry.
RICE CROQUETTES.
One and one-half cupfuls of Half a teaspoonful of salt,
boiled rice, Two eggs,
Three-fourths of a cupful of One tablespoonful of sugar,
milk, One tablespoonful of butter.
Cover the rice with the milk; add the sugar, butter and salt; let boil
three minutes; add the eggs, well beaten, and cook one minute; then
take off and cool; when cold, shape, roll in crumbs, egg and crumbs;
fry, and serve very hot.
FR YING. 23
OTHER CROQUETTES.
Mutton, veal, lamb, beef or any kind of cooked meat or fish may be
substituted in place of chicken, and prepared in the same way; or, take
one cupful of finely chopped meat and add to it one-half cupful of stale
bread crumbs; moisten with one-third cupful of cream and the white
of one egg; season with pepper, salt and a little onion juice; drop by
spoonful into hot fat; fry until nicely browned.
FRITTER BATTER.
One cupful of flour, One saltspoonful of salt,
Two tablespoonfuls of sugar, One egg,
One teaspoonful of baking pow- One-third of a cupful of milk,
der,
Mix the flour, sugar, salt and baking powder together; add the egg,
beaten light, and the milk; beat until light and smooth; drop by spoon-
ful into very hot fat; sprinkle with sugar, and serve with maple syrup
or lemon sauce.
APPLE FRITTERS.
Pare and core two large tart apples; cut into slices about one-third
of an inch in thickness; drop into the fritter batter and fry about five
or six minutes in very hot deep fat; serve hot with lemon sauce.
FRUIT FRITTERS.
Bananas, oranges, pineapple, peaches, etc., are used for fritters; cut
into small pieces or slices and add to the fritter batter; fry in deep fat
heated very hot.
CHICKEN FRITTERS.
Cut cold boiled or roast chicken into small pieces; season with salt,
pepper and a tablespoonful of lemon juice for each pint of chicken;
make a batter as for "Batter Fritters," omitting the sugar; stir the
chicken into the batter; drop by spoonful into very hot fat; drain and
serve immediately; any tender meat may be substituted for chicken.
OYSTER FRITTERS.
Prepare the fritter batter, omitting the sugar; for large oysters drain
and dip into the batter, and fry in very hot fat; if the oysters are
small drain and add one cupful of oysters to one cupful of batter; drop
by spoonfuls in hot fat and fry until nicely browned; drain on cheese
cloth or soft paper, and serve hot.
FRIED MUSH.
Cut cold mush into slices three quarters of an inch in thickness; roll
in cornmeal and flour (equal parts); dip in beaten egg, to which one
24 TWELVE LESSONS IN SCIENTIFIC COOKERY.
tablespoonful of cold water has been added; roll in cornmeal and
flour and fry in hot fat; drain on cheese cloth, and serve hot.
CKULLERS.
One-fourth of a cupful of butter, Two teaspoonfuls of baking pow-
One cupful of sugar, der,
Two cupfuls of flour, One cupful of milk,
One-half teaspoonful of nutmeg, Three drops of almond extract.
Two eggs,
Cream the butter; add the sugar and egg yolks and cream together;
add the flour and milk alternately; sift the baking powder in with the
flour; beat the whites of the eggs stiff and add before the last cup of
flour; also the flavorings; roll very thin; cut into shape; fry in deep
fat heated very hot; cook until nicely browned; roll in powdered
sugar and cinnamon.
DOUGHNUTS.
Three eggs, Two level teaspoonfuls of salt,
Three cupfuls of sugar, One teaspoonful of ginger,
One teaspoonful of nutmeg, Six teaspoonfuls of baking pow-
Three cupfuls of milk, der,
One large tablespoonful of but- Flour enough to make a stiff
ter, batter or very soft dough.
Beat the eggs until creamy; add the sugar and beat together; add the
butter, melted, and the salt, ginger and nutmeg; beat well; sift the
baking powder with three cups of flour; add the milk and flour alter-
nately and beat well together; then add enough more flour to make
a very stiff batter; beat thoroughly, but do not knead; sprinkle the
board well with flour; roll into a sheet about one-half inch in thick-
ness; cut into shape and fry in very hot fat; cut all the doughnuts
before frying, as the frying will require your full attention.
Sauteing is cooking food in a small quantity of fat. Butter, when
clarified, is the most satisfactory for some things, as it browns nicely
and gives a delicious flavor to the food, but lard or drippings may be
used.
CLARIFIED BUTTER.
To clarify butter, let it boil gently for about a minute the salt will
settle to the bottom; the scum which rises to the top should be
skimmed off, leaving the oil clear.
SAUTE ING. 25
MUSH.
Cut cold mush into thin slices; cook on a griddle buttered with clari-
fied butter until nicely browned.
FRIED APPLES.
Cut tart apples in thin slices; dust lightly with flour, and fry in
clarified butter in a spider until nicely browned; serve with liver, break-
fast bacon or pork chops.
VEAL CUTLETS.
Rub the chops with salt, sugar and pepper; dredge with flour; heat
one tablespoonful of clarified butter or drippings in the spider; brown
the chops nicely on both sides; add two tablespoonfuls of water; cover
the spicier closely and let simmer ten minutes; serve on a hot platter;
add one-fourth of a cupful of sweet milk to the gravy in the spider, and
serve with the chops.
PORK CHOPS.
Season and cook the same as veal cutlets; veal and pork require long
and thorough cooking.
HAMBURG STEAKS.
One pound of round steak chopped very fine; one tablespoonful of
minced onion; pepper and salt to taste; mix the meat and seasonings
thoroughly together; shape into cakes about three-fourths of an inch
in thickness; grease the griddle or spider well; brown nicely on both
sides; cook about five minutes, and serve.
CALF'S LIVER.
Cut in slices one-half inch in thickness; dust with pepper and salt
and roll in flour; cook in bacon fat until nicely browned; serve with
breakfast bacon or fried apples, or cover the liver with boiling water
and let stand five minutes; season with pepper and salt; roll in flour and
fry in bacon fat or clarified butter.
Salads, to be palatable, should always be crisp and fresh and served
icy cold. It is upon its crispness and the proper mingling and selec-
tion of ingredients that its success depends ; when lettuce is to be used
it must be washed carefully, taking care not to break the leaves. The
targe dark leaves are not nice for salad. Of celery only the white,
26 TWELVE LESSONS IN SCIENTIFIC COOKERY.
crisp parts are used, the green, tough parts being utilized for soups and
stews. All fresh vegetables to be used for salad should stand in ice
water until just before serving time. Vegetable salads are served after
the meat course at dinner a rich salad, such as lobster, chicken, sweet-
bread, etc., is out of place at a heavy meal. These latter are best served
at lunches or suppers. In arranging a salad on a dish or in a bowl
handle it very lightly; do not press it into form. The garnishings
should be of the freshest and crispest kind.
MAYONNAISE DRESSING.
Yolks of two eggs, Juice of one lemon, or one-third
One pint of olive oil, of a cupful of vinegar.
Place the oil and eggs in the refrigerator some time before using
them. Put the yolks of the eggs into a cup just large enough to take
the Dover egg-beater; beat the eggs until creamy; add a few drops of
oil at a time and beat together until it thickens, then the oil can be
added more rapidly; when it gets so thick that the beater turns hard
add a tablespoonful of lemon juice or vinegar; add more oil and lemon
juice until the oil is all used; when all the oil and vinegar are added
the dressing should be thick; the dressing is seasoned according to the
salad it is to be served with. The addition of a cupful of whipped
cream after the seasonings are added makes a great improvement.
FRENCH DRESSING.
One tablespoonful of sharp vine- One fourth of a teaspoonful of salt,
gar, One-half saltspoonful of pepper.
Three tablespoonfuls of olive oil,
Mix the vinegar, salt, pepper and oil together and beat with a fork
until the oil and vinegar unite. This dressing can be made at the table,
and the salad dressed just before serving.
COOKED MAYONNAISE DRESSING.
Four egg yolks and one whole Six tablespoonfuls of vinegar,
egg. One generous teaspoonful of butter.
Heat the vinegar scalding hot; beat the eggs until creamy; pour the
hot vinegar over the beaten eggs; cook over boiling water, stirring
constantly until it thickens, then add the butter; season according to
the salad to be served.
CREAM DRESSING.
One tablespoonful of butter, One cupful of rich milk,
Two tablespoonfuls of flour, Four tablespoonfuls of vinegar or
One-half of a cupful of cream, lemon juice.
Melt the butter; add flour and cook together; add milk and stir until
thickened; add gradually the vinegar and when cold stir in the cream.
SALADS. 27
CHICKEN SALAD.
Remove the skin and bone from a cold boiled or roast chicken; cut
into half-inch dice; to one quart of diced chicken add two tablespoon-
fuls of lemon juice, one-half teaspoonful of salt and one-half salt-
spoonful of pepper; let stand in a cold place for two or three hours; cut
into half-inch dice enough tender white celery to make three cupfuls;
mix the chicken and celery together; season one cupful of mayonnaise
dressing with one-half teaspoonful of dry mustard, one-half teaspoonful
of salt, one-half saltspoonful of white pepper and a dash of cayenne;
mix the seasonings together and add to the dressing; then add one-
half cupful of whipped cream; mix one-half of the dressing with the
chicken and celery; arrange in a salad bowl and pour the remainder
of the dressing on top; garnish the dish with crisp bits of celery or
white celery leaves.
Equal parts of chicken and sweetbread, or chicken and veal mixed
with celery make a nice salad.
SWEETBREAD SALAD.
Cover the sweetbread with cold water; add one teaspoonful of salt
and stand two or three hours; drain; cover with boiling water; add
one teaspoonful of lemon juice; cook until tender; drain; drop into cold
water and let stand until cold; remove the membranes and pull apart
with a silver fork into small pieces; mix two cupfuls of sweetbreads,
two tablespoonfuls of vinegar, one-half teaspoonful of salt and half a
saltspoonful of pepper together; let stand on the ice for one hour; cut
into dice cucumbers enough to make two cupfuls ; let stand in ice water
one hour. Season one-half cupful of mayonnaise with one-fourth of a
teaspoonful of salt; mix half the dressing with the sweetbreads and
cucumbers; arrange in salad bowl, and pour the remainder of the dress-
ing on top; serve immediately.
LOBSTER SALAD.
Cut the lobster into dice; season with salt, pepper and lemon juice,
the same as chicken; let stand an hour; separate and wash carefully the
leaves from a crisp head of lettuce; let stand in ice water for half an
hour; at serving time shake free from water; arrange two or three
leaves together in the form of a nest, and arrange the nests on a large
dish or individual dishes; season the mayonnaise to taste with a mixture
of one teaspoonful of mustard, one teaspoonful of salt and a fourth of
a teaspoonful of mixed pepper; mix one-half the dressing with the
lobster; put a tablespoonful into each shell and a teaspoonful of dress-
ing on top.
Another way of serving lobster salad is to tear the lettuce into large
pieces and mix with the lobster, using one-third as much lettuce as
lobster, garnishing the dish with the whole leaves.
28 TWELVE LESSONS IN SCIENTIFIC COOKERY.
SHKIMP SALAD.
Prepare and serve shrimps the same as lobster; the shrimps may be
left whole or cut into small pieces.
Crab salad is also prepared in the same way.
FISH SALADS.
All kinds of cold cooked fish can be used for salads. Dress with a
French or mayonnaise dressing, season to taste, and serve with lettuce
leaves.
MEAT SALAD.
One pint of cold meat cut in thin slices and then cut into small
pieces ; to the French dressing add one tablespoonful of minced parsley
and one teaspoonful of onion juice; put a layer of meat in the salad
bowl; pour on some dressing, another layer of meat, and so on until
all the meat and dressing is used; let stand on the ice two hours; gar-
nish the dish with sprigs of parsley, and serve. Any kind of tender
meat may be used.
TOMATO SALAD.
Drop six medium-sized tomatoes into boiling water; let stand two
or three minutes; remove the skin; cut off about one-fourth of each
tomato; with a sharp knife cut the pulp loose from the sides and scoop
out the center; fill each shell with chipped ice and stand in the refrig-
erator for two or three hours; cut pulp and the upper part of the
tomato into dice; drain; season two tablespoonfuls of mayonnaise dress-
ing with one-fourth teaspoonful of salt; mix the mayonnaise and the
diced tomatoes together; empty the tomato cups; fill with the salad
and set on a lettuce leaf, or garnish the plate with nasturtium leaves.
Tomato salad may also be served without the cups.
POTATO SALAD.
Six medium-sized potatoes, One teaspoonful of dry mustard,
Four tablespoonfuls of cooked Two teaspoonfuls of salt,
mayonnaise, One-fourth of a teaspoonful of
One tablespoonful of minced white pepper,
parsley, Dash of cayenne,
One tablespoonful of minced Sweet cream.
onion,
Pare and cover the potatoes with boiling water; add one teaspoonful
of salt; boil slowly until tender; drain; remove the cover and shake
over the fire until the potatoes are dry; when cool enough to handle
cut into thin slices; mix the pepper, salt, and mustard together; add to
the cooked mayonnaise and mix until smooth, then add onion and
parsley; slowly add sweet cream enough to make it the consistency of
thin cream; put a layer of potatoes in the salad bowl; cover with the
SALADS. 29
dressing, then another layer of potatoes and more dressing until
the bowl is filled ; pour the remainder of the dressing over the potatoes
and set in a cold place for two or three hours; garnish with sprigs of
parsley.
BEET SALAD.
Boil beets; remove skins and cut into dice; season with salt and
pepper; mix with cream dressing; garnish with sprigs of parsley, and
serve.
ASPARAGUS SALAD.
Boil three bunches of asparagus in boiling salted water until tender;
when cold cut off the tender parts; mix with a cream dressing, sea-
soned with pepper and salt, or serve six stalks with one teaspoonful of
mayonnaise to each person.
CABBAGE SALAD.
One small head of cabbage, One-half of a teaspoonful of salt,
One-half of a cupful of cooked One-half of a saltspoonful of pepper,
mayonnaise dressing, One-half of a cupful of sweet cream.
Two tablespoonfuls of sugar,
Divide the cabbage in four parts; wash well in cold water; take off
all the wilted leaves and cut out the tough parts from the center; shred
the cabbage very fine with a sharp knife and throw into cold water
until crisp ; mix the salt, sugar and pepper together and then mix into
the dressing; add the cream gradually; shake off all the water from the
cabbage; mix with the dressing, and serve. Hard boiled eggs,
chopped fine, may be added to the salad if desired.
LETTUCE SALAD.
Break off all the leaves carefully from a head of lettuce; wash and
throw into ice water for one or two hours; then shake off all the water;
dress with French dressing, and serve. If the leaves are very large
tear into pieces.
CELERY SALAD.
Wash and cut the celery into strips; let stand in ice water for half
an hour; cut into pieces about an inch long and dress with mayonnaise
dressing, seasoned to taste with pepper and salt and mustard; arrange
in the salad bowl and garnish with choice bits of celery.
APPLE SALAD.
Three tart apples, Six tablespoonfuls of whipped
One-half pound of English wal- cream,
nuts, One tablespoonful of sugar,
One tablespoonful of cooked One-half saltspoonful of salt.
mayonnaise dressing,
30 TWELVE LESSONS IN SCIENTIFIC COOKERY.
Pare, core, quarter and slice very thin the apples; chop the walnuts
fine; add the sugar, salt and cream to the dressing; mix the apples and
nuts and add the dressing; serve immediately.
BANANA SALAD.
Six bananas, Juice of two large lemons,
One cupful of sugar, One-fourth cupful of water.
Cook the sugar and water together for five minutes; when cold add
the lemon juice; slice six bananas very thin into the salad bowl; pour
over them the syrup and let stand one or two hours before serving.
FKUIT SALAD.
One-half dozen oranges, One-half pound of white grapes,
Three bananas, Juice of one lemon,
Quarter of a box of gelatine, Powdered sugar,
Quarter of a package of cocoa- One-eighth of a pound of can-
nut, died cherries.
Half a cupful of sugar,
Skin and seed the grapes; take the juice and pulp of the oranges,
removing the seeds and membrane; peel and slice the bananas very
thin; cover the gelatine with cold water and let stand half an hour; add
half a cupful of boiling water and half a cupful of sugar; stir until dis-
solved; add the orange and lemon juice; put a layer of bananas in the
bottom of individual dishes, then add the grapes and orange pulp;
dredge well with the powdered sugar; pour the gelatine mixture
around the fruit; cover the top with cocoanut and stick about pieces of
candied cherries; place on ice until stiff enough to serve.
i^eat ^ Fisl)
WHITE SAUCE.
Cook together one tablespoonful of butter and one of flour; add one
cupful of rich milk ; stir until smooth ; season with pepper and salt.
BKOWN SAUCE.
Cook one tablespoonful of butter until it browns; add two table-
spoonfuls of flour and cook together until a dark brown; add one
cupful of soup stock and stir until it thickens ; season with pepper and
salt.
HORSERADISH SAUCE.
Two tablespoonfuls of butter, Four tablespoonfuls of horseradish,
One tablespoonful of flour, One tablespoonful of chopped parsley,
Two cupfuls of stock, Juice of one lemon,
Pepper and salt to taste, One tablespoonful of sugar.
MEAT AND FISH SAUCES. 31
Cook the butter and flour together; add the stock and stir until it
boils; add the horseradish, sugar, pepper and salt; let it boil for one
minute; remove from the fire and add lemon juice and parsley. This
is a nice sauce for roast veal.
MUSHROOM SAUCE.
Four tablespoonfuls of butter, One can of mushrooms,
Two tablespoonfuls of flour, Pepper and salt.
Two cupfuls of stock,
Cook the butter and flour together until a dark brown ; add the stock
and stir until it boils, then add the liquor from the mushrooms and let
the mushrooms simmer five minutes; season and serve. This is to be
served with roast or braised beef.
BEUREE NOIR (MISS PAKLOA).
Two tablespoonfuls of butter, One tablespoonful of minced parsley,
One tablespoonful of vinegar, One teaspoonful of lemon juice,
One-half teaspoonful of salt, One quarter teaspoonful of pepper.
Cook the butter in a saucepan until it boils; add the parsley and then
the other ingredients and boil up once. This sauce to be poured over
fried or boiled fish before sending to the table.
TOMATO SAUCE.
One tablespoonful of butter, One tablespoonful of flour,
One cupful of stewed and One tablespoonful minced onion,
strained tomatoes, Salt and pepper.
Fry the onion in the butter until a light brown; add the flour and
cook together, then the tomatoes, and stir until thickened ; season with
pepper and salt.
HOLLANDAISE SAUCE.
One-half cupful of butter, Juice of half a lemon,
Yolks of two eggs, Few grains of cayenne.
One-half cupful of boiling water,
Cream the butter; add the eggs and cream together; add seasonings,
and then the boiling water; cook in double boiler until creamy, then
add lemon juice.
BUTTER SAUCE.
Two cupfuls of boiling water, Two tablespoonfuls of flour,
One-half cupful of butter, One tablespoonful of lemon juice.
Dash of cayenne,
Cream the butter, add the flour and beat together; add gradually the
boiling water, stirring constantly; let come to a boil; add lemon juice
and pepper, and serve.
32 TWELVE LESSONS IN SCIENTIFIC COOKERY.
OYSTER SAUCE.
One-third of a cupful of butter, Juice of half a lemon,
One tablespoonful of flour, Pepper and salt and a dash of
One pint of oysters, cayenne.
Cream the butter; add the flour and beat together; cook the oysters
in their own liquor until they boil; skim out the oysters and add
enough water to the liquor to make one pint; add to the butter and
flour and cook until it thickens, then add the oysters and seasonings.
SAUCE TARTARE.
To one pint of mayonnaise dressing add one teaspoonful each of
chopped pickles, capers, olives, parsley and onion juice; season with
one-half teaspoonful of mustard, one teaspoonful of salt, one-fourth of
a saltspoonful of pepper and a dash of cayenne; serve with fried or
broiled fish or fish balls.
CHAMPAGNE SAUCE.
Two tablespoonfuls of butter, One tablespoonful of flour,
One cupful of rich stock, One-half cupful of champagne.
Pepper and salt,
Cook the butter and flour together until a dark brown ; add the stock
and stir until smooth; season with salt and pepper; remove from the
fire, and add the champagne.
$! Vegetables *&
All green vegetables must be cooked in freshly boiled salted water;
allow one teaspoonful of salt for every quart of water. The younger
the vegetable the more quickly it will cook.
POTATOES.
Nearly every housekeeper fancies she can cook a potato, and yet we
have so many soggy and poor-flavored potatoes brought to our tables.
The potato is composed chiefly of starch and water. When subjected
to heat the starch cells burst and the potato becomes tender. If re-
moved from the water or oven as soon as the starch is set free the
potato will be mealy and dry, but if allowed to cook longer the starch
will absorb the moisture and the potato be soggy.
BOILED POTATOES.
If cooking new T potatoes boil them in their jackets; old potatoes,
scrub, pare and let stand in cold water two or three hours to freshen
them; cover with boiling water, to which a teaspoonful of salt has been
VEGETABLES.
added, and boil gently from twenty to thirty minutes; medium-sized
potatoes will require thirty minutes; rapid boiling will break the
potatoes; when cooked drain off every drop of water; remove the cover
and shake the saucepan over the fire until the potatoes are dry and
mealy; serve immediately. The potatoes should be put on to boil just
one-half hour before they are to be served. If they must stand, set
the saucepan on the back part of the stove and cover with a towel
until serving time. The towel will absorb the moisture.
MASHED POTATOES.
Boil six medium-sized potatoes; drain and shake over the fire; mash
fine; add one teaspoonful of salt and one level tablespoonful of butter
and beat well; heat a quarter of a cupful of milk; pour the hot milk over
the potatoes and beat until light and creamy; pile on a hot dish; do not
smooth the mound, but leave it irregular; serve immediately.
KICED POTATOES.
Prepare the potatoes as for mashed potato; press through a potato-
ricer into a hot dish; put the dish in the oven for five minutes.
BAKED POTATOES.
Select potatoes of uniform size; scrub and remove any imperfections
in the skin; wipe dry and put into a hot oven; bake about forty-five min-
utes, or until the potato is soft, when pressed between the fingers; when
baked cut a slit lengthwise in the potato and press the potato gently;
remove immediately from the oven; cover .with a towel until serving
time; send baked potatoes to the table covered with a doily to protect
them from the cold air.
BAKED POTATOES WITH KOAST BEEF
Pare small potatoes and put into the pan with the roast beef about
half an hour before the meat is cooked; arrange on the dish with the
beef.
FRENCH FEIED POTATOES.
Pare and cut into six pieces on the length of the potato; let stand in
cold water two or three hours; wipe, and fry in very hot fat; drain; dust
with salt and serve with steak or chops.
POTATO BALLS.
Pare eight or ten large potatoes; with a vegetable scoop cut little
balls from the potato; drop them into ice water and let stand two or
three hours; wipe and put in the frying basket; lower gently into very
hot fat; cook until nicely browned about five minutes; drain; dredge
with salt and serve very hot.
34 TWELVE LESSONS IN SCIENTIFIC COOKERY.
CREAMED POTATOES.
One quart of cold boiled potatoes cut in half-inch dice; one pint of
white sauce; one tablespoonful of minced parsley; pepper and salt:
season the potatoes with pepper and salt; add to the white sauce and
cook slowly until the potatoes are hot; add the parsley and stir care-
fully; serve immediately.
LYONNAISE POTATOES.
One quart of cold boiled pota- Two tablespoonfuls minced onion,
toes, cut into dice, One tablespoonful minced parsley,
Three tablespoonfuls of clarified Salt and pepper,
butter,
Season the potatoes with salt and pepper; brown the onion lightly in
the clarified butter; add the potatoes and the parsley, cooking until
nicely browned, being careful not to break them; serve immediately
on a hot dish.
SWEET POTATOES.
Wash and cover with boiling salted water; boil gently until tender,
or parboil the potatoes ; pare and cut in halves ; dust lightly with sugar,
salt and pepper; put two tablespoonfuls of clarified butter into a small
dripping pan ; lay the potatoes on the pan and bake in a hot oven.
BOILED RICE.
Pick over and wash one cupful of rice; drop gradually into two
quarts of rapidly boiling salted water, and boil rapidly until the rice is
soft; drain in a sieve; hold the sieve under the faucet and let the cold
water run through it ; shake well ; turn out on a shallow pan and set in
a moderate oven to dry; stir occasionally.
BOILED MACARONI.
Two quarts of boiling water; two teaspoonfuls of salt; six sticks of
macaroni ; break the macaroni into inch pieces ; wash and drop into the
salted water; boil rapidly for thirty minutes; drain; hold colander under
faucet and let the cold water run over the macaroni; shake well and
drain.
MACARONI AND CREAM SAUCE.
Make a white sauce; season the boiled macaroni with pepper and
salt; mix with the white sauce and simmer for five minutes.
MACARONI AND TOMATO SAUCE.
Cook the macaroni as directed; add to one pint of tomato sauce, and
simmer five minutes.
VEGETABLES. 35
MACAKONI AND CHEESE.
One pint of white sauce, One cupful of grated cheese,
Six sticks of macaroni, One-half cupful of bread crumbs,
One tablespoonful of butter, Pepper and salt.
Boil the macaroni; butter the baking dish; put a layer of macaroni
in the bottom; sprinkle thickly with cheese; pour over it a cupful of
white sauce, then another layer of macaroni, more cheese and white
sauce; moisten the crumbs with the butter, melted; spread on top and
bake in a moderate oven until the crumbs are brown.
BOILED ONIONS.
Peel; cover with boiling salted water; cook slowly for ten minutes;
drain off the water and add more; cook for half an hour, or until ten-
der; drain and cover with milk and simmer gently for ten minutes;
season with pepper, salt and butter, and serve.
TOMATOES.
Scald; peel and set on ice about two hours before serving; slice and
serve with sugar, salt and vinegar or mayonnaise dressing.
ESCALLOPED TOMATOES.
One quart can of tomatoes, One saltspoonful of pepper,
One teaspoonful of salt, Two tablespoonfuls of sugar,
Four slices of stale bread, One cupful of bread crumbs.
One tablespoonful of butter,
Butter the baking dish; cut the bread into small squares; season the
tomatoes with pepper and salt; put a layer of bread in the bottom of
baking dish; pour over it some of the tomatoes, another layer of bread
and more tomatoes, until the material is used; moisten the bread
crumbs with melted butter; spread over the top; bake in moderate oven
twenty minutes, or until the crumbs are nicely browned.
CAULIFLOWER
Pick off the outside leaves; soak in cold water for about an hour;
cook in boiling salted water until tender; drain; cover with cream
sauce, and serve.
CABBAGE.
Remove the outside leaves; cut into quarters and remove the
tough portion; cook in boiling salted water; drain; chop fine; season
with pepper, salt and butter.
SPINACH.
Pick over and wash thoroughly; put into a kettle with just enough
water to keep it from burning; boil until tender; drain and chop fine;
season with pepper, salt and butter; garnish with hard-boiled eggs.
36 TWELVE LESSONS IN SCIENTIFIC COOKERY.
ASPARAGUS.
Wash carefully; tie into bundles; cover with boiling, slightly salted
water, and boil for fifteen minutes, or until the asparagus is tender;
drain ; season with pepper, salt and butter, or pour a white sauce over it
and serve on toast. Asparagus may be served cold with a mayonnaise
dressing. The water in which the asparagus is boiled can be used for
soup.
BEANS.
Remove the strings; cut into inch pieces; wash and cook in boiling
salted water for two or three hours, or until the beans are tender;
drain; season with butter, pepper and salt; when very young they will
cook in much shorter time.
GREEN PEAS.
Wash the pods before shelling; cover the pods with boiling, slightly
salted water; cook ten minutes; skim out the pods and put in the peas;
boil until tender; the fresh pods are sweet and very highly flavored; let
the water boil nearly away; season with butter, pepper and salt; a little
sugar and sweet cream may be added.
SWEET CORN.
Remove the husk and silk; put into boiling water; cover and cook
from five to fifteen minutes; take up the corn as soon as the raw taste
is destroyed.
VIENNA BREAD.
Flour, One compressed yeast cake,
One pint of wetting (half milk One teaspoonful of salt.
and water),
Dissolve the yeast in half a cupful of cold water; add the salt to the
wetting, which should be luke warm, or at a temperature of about
eighty degrees, then add the yeast; stir in flour enough to make a stiff
batter; beat thoroughly; add enough more flour to make a soft dough;
turn out on a well-floured bread board and knead until soft and vel-
vety; when it will not stick to the hands or board there is sufficient
flour; put into a buttered bowl; brush th'e top with melted butter or
drippings ; cover with a towel and let rise for three hours, or until it is
double its bulk; the dough should be kept at a temperature of seventy-
five degrees ; when the dough is light, shape into loaves or rolls and put
BREAD. 37
on the pans; butter the top and allow it to stand one hour, or until it
is light; bake in a hot oven; the oven for baking bread should be hot
enough to brown a small quantity of flour in two minutes; bake until
nicely browned all over; it requires from forty-five minutes to one hour
to bake a loaf of bread.
FRENCH ROLLS.
Take a small piece of dough about four inches square; shape into a
ball; roll under the palms of the hands upon the bread board into a
long roll about one inch in diameter; lay in a buttered roll pan; butter
the top lightly; cover with a towel and let rise one hour, or until double
its bulk; bake in a hot oven twenty minutes, or until nicely browned;
cool the bread and rolls where a draught of fresh air will pass around
the bread.
SOUP STICKS.
Take a small bit of Vienna dough about one inch and a half square ;
roll into a long stick; lay in buttered soup-stick pans, or about half an
inch apart on a flat pan; butter the top lightly; bake immediately in a
hot oven until nicely browned ; serve with soup.
MILK BREAD.
One quart of milk, Two teaspoonfuls of salt,
One compressed yeast cake, Flour enough to make a soft dough.
Dissolve the yeast in one-half cupful of cold water; heat the milk
to about eighty degrees; add the salt and dissolve yeast; mix in flour
enough to make a soft dough ; beat well ; turn out on bread board and
knead until soft and velvety; put into a buttered bowl; brush the top
with melted fat; cover and let rise for five hours, or until double its
bulk; shape into loaves; butter the top and let rise one hour; bake.
PARKER HOUSE ROLLS.
Take a piece of lightened milk-bread dough ; roll into a sheet about
one-half inch in thickness; let the dough shrink; cut the rolls with a
large cutter; pull into an oval shape; spread with softened butter and
fold over, having the edges come together; brush the top with butter
and let rise one hour, or until light; bake.
TWIN ROLLS.
Cut the rolls from a sheet of dough a quarter of an inch in thickness;
put two rolls together, spreading softened butter between ; let rise for
one hour and bake.
38 TWELVE LESSONS IN SCIENTIFIC COOKERY.
GRAHAM BREAD.
One pint milk and water (equal One tablespoonful of sugar,
parts), One teaspoonful of salt.
One compressed yeast cake,
Dissolve the yeast in one-half cupful of cold water : have the wetting
luke warm and add to it the yeast, sugar and salt: mix in enough gra-
ham flour, sifted, to make a soft dough ; flour the board well with white
flour; turn out the dough and knead until it ceases to stick to the
board ; let rise for three hours, then shape into loaves ; let rise one hour,
or until it is light; then bake.
BOSTON BROWN BREAD.
Two cupfuls of cornmeal, One teaspoonful of salt,
Two cupfuls of graham flour, Two teaspoonfuls of soda.
One cupful of molasses, Three cupfuls of buttermilk.
Mix the. cornmeal, graham flour, salt and soda together; add the
molasses and the buttermilk gradually ; fill mould two-thirds full ; steam
in single mould six hours in small moulds two or three hours.
GERMAN COFFEE CAKE.
One and one-half yeast cakes, One teaspoonful of salt,
Three eggs, One pint of milk,
Three tablespoonfuls of sugar, Three tablespoonfuls of butter.
Cover the yeast with cold water; beat the eggs until light; heat the
milk scalding hot; pour the hot milk over the beaten egg; add the
sugar and salt and allow it to stand until cool (about 80 degrees) ; add
the yeast, and flour enough to make a soft dough ; turn out on a well-
floured bread board and knead until smooth ; put into a buttered bowl ;
cover and let rise three hours, or until light; soften the butter and mix it
thoroughly into the dough; allow it to rise again for two hours; roll
into a sheet one inch in thickness and put into a buttered pan; spread
with melted butter, dredge with sugar and cinnamon and let rise one
hour; bake in a moderate oven thirty-five minutes.
BUNS.
Take a piece of coffee-cake dough; shape into round buns; place
half an inch apart on a buttered pan ; brush the top with melted butter ;
let rise one hour and bake in a moderate oven.
CINNAMON ROLLS.
Roll a piece of coffee-cake dough in a sheet one-fourth inch in
thickness; cut into strips; brush with melted butter; dust with sugar
and cinnamon; roll into shape; place one inch apart on a buttered pan
and let rise one hour; bake in a moderately hot oven.
BREAD. 39
JENNY LIND.
Take a large piece of coffee-cake dough and mix with it half a cupful
of currants or stoned raisins; roll into a sheet half an inch in thickness;
cut in circular shape; brush the top with melted butter; fold over, leav-
ing the top edge one inch from the under edge; raise one hour; bake in
a moderate oven from thirty to forty-five minutes.
BAKING POWDER BISCUIT.
One quart of flour, Two tablespoonfuls of butter,
Two teaspoonfuls of baking Sweet milk enough to make a soft
powder, dough.
One teaspoonful of salt,
Sift the flour before it is measured; sift flour, salt and baking powder
together; rub the butter into it with the fingers; add the milk and beat
to a smooth dough; turn out upon the bread board; dust with flour and
roll into a sheet three-quarters of an inch thick; cut into small biscuit;
butter the biscuit pan and dust lightly with flour; lay the biscuit close
together and bake in a hot oven ten minutes.
QUICK SWEDISH ROLLS.
Roll a piece of baking-powder biscuit dough into a sheet one half
inch in thickness; spread with softened butter; dust with cinnamon
and sugar; roll like a jelly roll; with a sharp knife cut off bits from the
end about one-half inch ; lay the flat side on a well-buttered pan ; bake
in a hot oven ten minutes. These make a very good substitute for
cinnamon rolls : to be served hot.
SHORTCAKE.
One pint of flour, One egg,
One-half teaspoonful of salt, Two tablespoonfuls of butter,
One and one-half teaspoonfuls One-half cupful of milk,
of baking powder,
Sift the flour, salt and baking powder together; rub the butter into
the flour; beat the egg until light; add the milk; beat, do not knead, the
dough ; turn out on a well-floured board ; roll into sheets one-half inch
in thickness; butter and flour the baking pan; lay a sheet of the cake in
the pan; brush the top with melted butter; put on a second sheet; bake
in a moderate oven fifteen or twenty minutes ; when baked separate the
sheets; put a layer of fruit, sprinkled with powdered sugar, between,
another layer of fruit on top and cover with whipped cream ; strawber-
ries, raspberries, pineapple, oranges, or any kind of fruit desired may
be used.
MUFFINS.
Two cupfuls of flour, Two tablespoonfuls of melted but-
Two teaspoonfuls of baking ter,
powder, Two eggs,
One cupful of milk, One-half saltspoonful of salt.
40 TWELVE LESSONS IN SCIENTIFIC COOKERY.
Sift the flour, baking powder and salt together; separate the eggs;
add the yolks and the milk gradually to the flour; beat to a smooth
batter; add the melted butter; beat the whites of the eggs stiff and add
last; bake in gem pans in a hot oven half an hour.
SALLY LUNNS.
Two cupfuls of flour, One-half cupful of milk,
One and one-half teaspoonfuls Two eggs,
of baking powder, Two tablespoonfuls of sugar,
One-half teaspoonful of salt, One-third cupful of butter.
Sift the flour, salt, sugar and baking powder together; separate the
eggs and beat separately ; add the yolks and milk to the flour and beat
thoroughly, then the melted butter and lastly the whites of the eggs
beaten stiff; bake in gem pans in a hot oven for fifteen minutes.
RAISED MUFFINS.
One egg, Two tablespoonfuls of sugar,
One cupful of milk, One-half yeast cake,
Two cupfuls of flour, One tablespoonful of melted but-
One-half teaspoonful of salt, ter.
Cover the yeast cake with cold water and let it dissolve; heat the
milk scalding hot; beat the egg, salt and sugar together; pour the hot
milk over the beaten egg; let stand until hike warm, then add the
yeast and flour; beat to a smooth batter; let rise for four or five hours;
fill muffin pans two-thirds full ; let rise from twenty to thirty minutes ;
bake in a hot oven.
GRAHAM GEMS.
One and one-half cupfuls of gra- One tablespoonful of melted butter,
ham flour, sifted, One-half teaspoonful of salt,
One cupful of milk, One egg,
One tablespoonful of -sugar, Two teaspoonfuls of baking powder.
Mix the flour, salt and baking powder together; beat the egg; add
the sugar and beat together, then the milk ; mix the flour into the egg
and milk and beat to a smooth batter; add the melted butter; bake in
buttered gem pans in a hot oven.
POPOVERS.
One cupful of flour, One-half teaspoonful of salt,
One egg, One cupful of milk.
Beat the egg very light; add the milk and beat together; mix the
flour and salt; add half a cupful of the liquid and mix to a smooth
batter; beat thoroughly, then add the rest of the milk and beat; heat
buttered iron gem pans hissing hot; half fill with the mixture; bake in
a hot oven thirty-five or forty minutes.
BREAD. 41
GRIDDLE CAKES.
One cupful of flour, One-half teaspoonful of salt,
One cupful of buttermilk, One-half teaspoonful of soda.
One egg,
Mix the flour, salt and soda together; separate the egg; add the
yolk to the flour and gradually add the buttermilk; beat the white of
the egg stiff; add to the batter; if sour milk is used instead of butter-
milk add one tablespoonful of melted butter; have the griddle hot;
grease it with a piece of fat pork.
FLANNEL CAKES.
Two cupfuls of flour, Two eggs,
Cup and a half of milk, One-half teaspoonful of salt,
One tablespoonful of melted Two teaspoonfuls of baking powder,
butter,
Sift the flour, baking powder and salt together; separate the eggs;
add the yolks unbeaten to the flour and the milk gradually; beat to a
smooth batter; beat the whites of the eggs stiff; add the melted butter
to the batter, and lastly the beaten whites of the eggs ; cook .on a hot
griddle.
WAFFLES.
Two cupfuls of flour, Cup and one-fourth of milk,
Two teaspoonfuls of baking Three eggs,
powder, One tablespoonful of melted butter.
One teaspoonful of salt,
Mix the flour, salt and baking powder together; separate the eggs
and add the yolks to the flour; add the milk gradually and beat to a
smooth batter; add the melted butter and lastly the whites of the eggs,
beaten stiff; heat the waffle iron hissing hot; butter with clarified but-
ter; fill the waffle iron two-thirds full; close the iron and cook one
minute, then turn and cook two or three minutes on the other side;
serve with maple syrup or caramel syrup.
CARAMEL SYRUP.
Cook one cupful of sugar and one-fourth cupful of water over a hot
fire, without stirring until it begins to brown; then stir until of a rich
golden brown ; add one-half cupful of water and stir over the fire until
smooth; serve with waffles.
42 TWELVE LESSONS IN SCIENTIFIC COOKERY.
Eggs
SOFT BOILED EGGS.
Put two eggs in a saucepan; cover with boiling water; cover and let
stand eight minutes. This method will cook both white and yolk. If
you are cooking a large number of eggs cover with boiling water and
let stand five minutes; pour off and add more boiling water; let stand
five minutes longer.
HARD BOILED EGGS.
Cover the eggs with boiling water and boil twenty minutes. Cook-
ing e SS s ten minutes makes the yolks leatherly and indigestible; cook-
ing twenty minutes makes them light and mealy.
SHIRKED EGGS.
Butter a sauce plate; separate two eggs, taking care not to break the
yolks; beat the whites stiff; pile up irregularly upon the sauce plate;
make two nests in the whites; slip in the yolks; bake in cool oven until
the white is lightly browned; season with pepper, salt and a bit of
butter, and serve.
SHIRRED EGGS, NO. 2.
Butter individual plates; break carefully two eggs into each; season
with pepper^ salt and bits of butter; bake in a moderate oven until the
white is set.
POACHED EGGS.
To one quart of water add one tablespoonful of salt and boil slowly ;
break the eggs carefully and slip into the water; dip the water over the
eggs; loosen carefully from the bottom of the pan; when the white is
set lift on a skimmer; trim the edges and slip onto toast.
SCRAMBLED EGGS.
Four eggs, One-half teaspoonful of salt.
One tablespoonful of butter,
Break the eggs with a fork; add the salt; melt the butter in omelet
pan; pour in the beaten eggs; stir for two minutes over a hot fire, and
serve.
FRENCH OMELET.
Five eggs, Five tablespoonfuls of water,
One tablespoonful of clarified Pepper and salt,
butter,
EGGS. 43
Break the eggs with a fork; add the water and beat together; have
omelet pan perfectly smooth; put the clarified butter in the pan; when
it begins to sizzle pour in the omelet and shake vigorously over the
fire until the omelet thickens on the bottom; with a fork lift the cooked
egg and let the uncooked run under; season with pepper and salt;
loosen from the sides of the pan with a flexible knife and slip the knife
under the omelet; fold and turn onto a hot dish; serve immediately.
Grated cheese, chopped ham, chicken or parsley can be sprinkled on
before folding the omelet.
LIGHT OMELET.
Four eggs, Half a teaspoonful of salt,
Four tablespoonfuls of milk, One teaspoonful of clarified butter.
Separate the eggs; beat the yolks and milk together; add the salt;
beat the whites stiff and add to the mixture; melt the butter in an
omelet pan ; turn in the egg mixture and cook until nicely browned
underneath; set in a cool oven until the egg is firm; loosen from the
pan; fold and serve immediately.
Pies ?
FLAKY PASTKY.
One cupful of flour, One-third cupful of shortening,
One saltspoonful of salt, One-fourth cupful of ice *water.
Have all the material cold; put the flour and salt into a chopping
bowl; add the shortening (half butter and half lard) and chop into
pieces the size of a pea; moisten the pastry with the ice water, mixing
lightly with a fork; turn out on a floured board; draw together into
oblong shape; roll back and forth into an oblong sheet; fold into
thirds; turn half way around and roll back and forth; fold again and
turn half way around and roll out for a third time; brush off all the
surplus flour; roll like a jelly roll; wrap in a napkin and set on ice; it
can be used immediately, or stand on ice until the next day.
PUFF PASTE.
One cupful of ice water, One teaspoonful of salt,
One pound of flour, White of one egg.
One pound of butter,
Have material and utensils cold; wash the butter in cold water and
knead with a spoon until it becomes waxy; shape into an oblong sheet
about an inch in thickness and set it in a pan of ice water; mix the salt
and flour together; rub one-third of the butter into the flour; moisten
with the egg and ice water; mix with a knife; stir vigorously; dredge
the board lightly with flour; turn out the paste; sprinkle lightly with
44 TWELVE LESSONS IN SCIENTIFIC COOKERY.
flour; roll backward and forward; turn the paste half way around and
roll from you; when about one-fourth of an inch in thickness wipe the
remainder of the butter and lay it on the paste; sprinkle lightly with
flour; fold, the paste from each side until the edges meet, then fold
from the ends; pound lightly and roll back and forth two or three
times; double the paste and roll down to one-half inch in thickness;
fold in thirds and turn half way around; roll down again; repeat this
for six times; place on ice to harden for one or two hours before using;
if the paste sticks place it on ice; when chilled it will roll more easily;
use as little flour as possible.
MINCE PIE.
Lean beef, four pounds, Four pounds of currants,
Two pounds of suet, Half a pound of citron,
Four quarts of chopped apples, Juice of six lemons,
Five pounds of sugar, One pint of molasses,
Four pounds of raisins, Three quinces,
Three quarts of sweet cider, One pint of brandy,
Cloves, cinnamon, mace, and Three ounces each of candied
nutmeg three tablespoon- orange and lemon peel,
fuls of each, One pint of wliite wine,
Two cupfuls of meat broth, Two tablespoonfuls of salt.
Cook and mince the meat fin%;*hop the suet fine; cook the quinces
TT. the cider until soft; chop the citron, lemon and orange peel; mix all
the ingredients and cook slowly until the apples are soft; add the
brandy and wine last; pack away in jars covered tightly; take half the
flaky pastry; roll into a sheet one-fourth inch in thickness; cover the
piepan, putting the pastry on quite full; fill with mince meat, having
it about half an inch thick; roll out the Other half of the pastry about
one-eighth inch in thickness ; fold over and cut two or three slits ; cover
the pie and bake in a moderate oven.
LEMON PIE.
Grated rind of one lemon, Three-quarters of a cupful of boiling
Two level tablespoonfuls of corn- water,
starch. Yolks of two eggs,
Three-quarters of a cupful of One teaspoonful of butter,
sugar, Juice of one lemon.
Mix the cornstarch and.sugar together and add to the boiling water,
stirring until it thickens; add the grated rind of the lemon and cook
for ten minutes ; beat the yolks of the eggs until creamy ; add slowly
to the cornstarch^ cooking two minutes longer; remove from the fire
and add the lemon juice and butter; line a piepan with flaky pastry and
a rim; cover with wax paper; fill with pieces of stale bread and bake in
a moderate oven; when baked remove the paper and fill with the
mixture; beat the whites of the eggs stiff; add two tablespoonfuls of
sugar and beat together; cover the pie with the meringue and bake in
a cool oven until lightly browned.
PASTRY AND PIES. 45
JUICY FKUIT PIES.
Line a piepan with pastry; fill with ..n old piece of linen; put on the
upper crust and bake in a moderate oven; stew the fruit; season to
taste ; when the pastry is baked separate with a sharp knife ; remove the
linen; fill with fruit; place the cover on top and set aside to cool; many
of these shells can be baked at one time and filled when required, but
the pastry must be reheated; remember to put the filling into the
pie while both are hot.
CUSTAKD PIE.
Line a piepan with pastry and a rim; dust lightly with flour; scald
three cupfuls of milk; beat three eggs until creamy; add three table-
spoonfuls of sugar and beat together; pour the scalded milk over the
beaten egg; add one saltspoonful of salt and one saltspoonful of nut-
meg; fill the piepan and bake slowly; as soon as it puffs up test with a
knife; if it comes out clean it is done.
Paddincr^
ENGLISH PLUM PUDDING.
One-half pound of stale bread One-fourth pound of figs,
crumbs, One-eighth pound of citron,
One cupful of hot milk, One-half pound of suet,
One-half cupful of sugar, One-fourth cup of brandy,
Four eggs, One-half teaspoonful each of cinna-
One-half pound of raisins, mon, mace, cloves, nutmeg,
One-half pound of currants, One teaspoonful of salt.
Cover the bread crumbs with the milk; separate the tggs; beat the
yolks until creamy; add the sugar and beat together; add to the bread
and milk; chop and flour the figs and suet; add all the ingredients to
the bread and milk; beat whites of the eggs stiff and add to the mix-
ture; butter the mould; fill three-quarters full; steam in a single mould
from five to twelve hours; serve with brandy sauce.
STEAMED SUET PUDDING.
Three cupfuls of flour, One cup of water,
One level teaspoonful of soda, One cup of molasses,
One cup of chopped suet, One teaspoonful each of cinnamon,
One cup of raisins and currants, nutmeg and cloves.
Mix the flour, soda, spices and suet together; add the molasses, fruit
and water; steam three hours in a single mould, or one hour in small
moulds; serve hot, with fruit sauce.
46 TWELVE LESSONS IN SCIENTIFIC COOKERY.
OKANGE PUDDING.
One cupful of bread crumbs, Yolks of two eggs,
Juice and rind of one-half orange, Whites of four eggs.
One-third cup of sugar,
Cover the bread crumbs with milk; add the rind and juice of the
orange and the beaten yolks of the eggs; beat the whites until stiff;
add the sugar and beat and add to the mixture; bake in a buttered
mould; set in a pan of hot water; bake until firm; serve with golden
sauce.
FRENCH BKEAD PUDDING.
One cupful of bread crumbs, One saltspoonful of salt,
Two cupfuls of milk, One tablespoonful of sugar,
Two small eggs, One teaspoonful of butter.
Scald the milk and pour it over the bread crumbs; separate the eggs
and beat the yolks with the sugar; add to the bread crumbs; add salt
and the butter, melted; pour into a buttered baking dish; set in a pan
of hot water; bake in a moderate oven until firm; when cooked spread
with jelly; beat the whites of -the eggs stiff; add two tablespoonfuls of
powdered sugar and beat together; cover the pudding with the
%ieringue and bake in a cool oven until nicely browned.
PRUNE PUDDING.
One-half pound of prunes, One-quarter teaspoonful of salt,
One pint of water, Juice of one-half lemon,
One cupful of sugar, Six level tablespoonfuls of cornstarch.
Wash the prunes and soak over night; simmer until tender; remove
the pits; add enough water to the liquid to make two cupfuls; mix the
cornstarch with the sugar; add to the prunes and cook fifteen minutes,
stirring frequently; when cooked add the lemon juice and one-half tea-
spoonful of almond extract; dip the mould in cold water and drain;
fill with the pudding and set away to cool; serve cold with whipped
cream.
DELICATE PUDDING.
Four level tablespoonfuls of corn- One and one-half cupfuls of boiling
starch. water,
One-fourth cupful of cold water, One-half cupful of sugar,
Whites of three eggs, One teaspoonful of vanilla.
Mix the cornstarch with the cold water; pour over it the boiling
water and cook fifteen minutes; beat the eggs stiff; add the sugar and
beat together; pour the hot starch over the egg and sugar and stir
until smooth; add the vanilla; dip mould in water; fill with pudding;
set on ice; serve with boiled custard made from the yolks of the eggs.
PUDDINGS. 47
BOILED CUSTAKD.
One pint of milk, Three tablespoonfuls of sugar,
Yolks of three eggs, One-half teaspoonful of vanilla.
Scald the milk; beat the eggs and sugar together; pour the hot milk
over the beaten egg ; cook until creamy ; add the vanilla and set aside to
cool.
CEEAM KICE PUDDING.
One-fourth cup of rice, One tablespoonful of sugar,
Two and one-quarter cupfuls of Saltspoonful of salt,
milk,
Wash the rice; add the milk, sugar and salt and allow it to come to
the boiling point; simmer slowly and cook for two or three hours,
stirring occasionally; when the rice is tender put on the grate in a hot
oven and brown ; serve hot or cold.
BREAD AND APPLE PUDDING.
Four tart apples, Salt, sugar and cinnamon.
Two slices of stale bread,
Butter the baking dish; pare, core and slice the apples; soak the
bread in cold water; put a layer of apples in the bottom- of the baking
dish; sprinkle with sugar and cinnamon and a little salt; put a layer ofc
bread, another layer of apples and cover the top with stale bread
crumbs; moisten with melted butter; bake in a moderate oven for half
an hour; cover the first fifteen minutes; serve hot with lemon sauce.
STRAWBERRY ROLY-POLY.
Two cupfuls of flour, Half a teaspoonful of salt,
Two teaspoonfuls of baking One-third cupful of butter,
powder, Two eggs,
One-fourth cupful of sugar, Two-thirds of a cupful of milk.
Sift the flour, salt, baking powder and sugar together; rub in the
butter; beat the eggs until creamy; add the milk to the eggs and beat
together; mix thoroughly ; turn out on a well-floured board and roll into
a sheet half an inch in thickness ; spread with the strawberries and dust
with equal parts of sugar and flour; roll like a jelly roll; wrap in a
napkin and steam from an hour to an hour and a half; serve hot with
strawberry sauce.
PRUNE SOUFFLE.
One-half pound of prunes, Whites of six eggs,
One-half teaspoonful of salt, Six tablespoonfuls of sugar.
Juice of one lemon,
Wash and soak the prunes over night; stew until very soft; remove
the pits and chop very fine; add the lemon juice; beat the whites of the
eggs very stiff; add the sugar and salt and beat together; beat in the
chopped prunes; put in buttered baking dish and bake in a cool oven
thirty minutes; serve immediately, with creamy sauce.
48 TWELVE LESSONS IN SCIENTIFIC COOKERY.
BAKED CORNMEAL PUDDING.
Scald one pint of milk; moisten one and one-half tablespoonfuls of
cornmeal with a little cold milk; pour over it the hot milk and cook in a
double boiler for two hours, stirring frequently; then add one level
tablespoonful of butter, one-half teaspoonful of salt, two tablespoonfuls
of molasses, two eggs and one pint of cold milk; butter a baking dish
and fill with the mixture; bake in a moderate oven one hour; set the
baking dish into a pan of hot water.
H Padding C3aQCes ^
tj )
GOLDEN SAUCE.
One-third cupful of butter, One-third cupful of milk,
One cupful of sugar (powdered), Grated rind of half an orange.
Yolks of two eggs, .
Cream the butter; add the sugar and cream together; then add the
yolks of the eggs and orange rind; heat the milk scalding hot; pour
onto the butter; cook until it thickens.
LEMON SAUCE.
One cupful of water, One-half cupful of sugar,
Rind of half a lemon, One teaspoonful of cornstarch,
One teaspoonful of butter, Juice of one large lemon.
Mix cornstarch with sugar; cook sugar, water, cornstarch and rind
of the lemon together for ten minutes; remove from the fire and add
butter and lemon juice.
WINE SAUCE.
Cream one cupful of butter; add two cupfuls of powdered sugar and
cream together; heat a cupful of wine and add slowly; cook over boil-
ing water for two minutes.
CARAMEL SAUCE.
Cook together one cupful of sugar and one-fourth of a cupful of
water; boil rapidly until it begins to brown; then stir until of a rich
golden brown ; add one-half cupful of water and stir until smooth.
BRANDY SAUCE.
Cook one cupful of sugar and half a cupful of water for fifteen
minutes; beat the yolks of three eggs and stir them into the boiling
syrup; set the bowl into a pan of hot water and beat until it begins to
PUDDIXG SAUCES. 49
thicken ; add one tablespoonful of butter and the whites of three eggs
beaten stiff; lastly add one-third of a cupful of brandy; stir thoroughly,
and serve.
HARD SAUCE.
Beat half a cupful of butter to a cream; gradually add one cupful of
powdered sugar and beat until creamy; flavor with one teaspoonful of
any flavoring desired; beat the white of one egg stiff; add to the sugar
and butter.
FOAMY SAUCE.
Beat butter and sugar together as for hard sauce ; add one-third of a
cupful of boiling milk, gradually beating all the time; serve immedi-
ately.
FRUIT SAUCE.
Cook one cupful of sugar, one tablespoonful of flour and one cupful
of water together, for five minutes; add half a cupful of any kind of
fruit juice; pour over one-half cupful of butter beaten to a cream.
CARAMEL CUSTARDS.
Three eggs, Two-thirds cupful of caramelized
One pint of milk, sugar.
Scald the milk; beat the eggs; pour the hot milk over the beaten
egg; add the sugar; pour into buttered custard cups; set the cups in
pan of hot water; bake until firm; serve with caramel sauce.
Invalid
BEEF TEA.
Buy the top of the round for beef tea; it contains the most nutriment
and is the best flavored; remove every particle of fat; cut the meat into
very fine pieces; add one pint of water to each povind of beef; put into
a glass jar and set the jar in a pan of warm water; do not heat the water
above 110 degrees; let stand for two hours; strain through a strainer
cloth ; season with salt, and serve.
BROILED BEEF TEA.
Broil a thick round steak for five minutes ; cut into small pieces and
press out the juice; salt and serve, or if too strong add half a cupful of
hot water.
50 TWELVE LESSOXS IX SCIENTIFIC COOKERY.
OATMEAL GRUEL.
Cover three tablespoonfuls of oatmeal with one quart of boiling
water; add one-fourth of a teaspoonful of salt; boil one hour; put into
an oatmeal boiler and cook two hours; strain, and serve with cream
and sugar.
TOAST.
Cut stale bread one-third of an inch in thickness ; remove the crusts ;
place on the toaster on the back part of the stove, turning frequently
until it is dry ; push to the hottest parts of the stove and brown nicely ;
toast should be dry and crisp, not hard or soggy in the middle.
TARVENCE CHICKEN CUSTARD.
Scald together one cupful of chicken stock and one cupful of cream ;
add slowly one and a half tablespoonfuls of Tarvence, and stir until
smooth; beat the yolks of two eggs until creamy; pour the hot Tar-
vence mixture over the beaten egg; return to the fire and cook until
thickened; season with pepper, salt and a little celery salt; may be
served hot or cold.
EGGNOG.
Beat the yolk of one egg until creamy; add one tablespoonful of
sugar, one tablespoonful of wine or brandy and half a cupful of milk ;
add the white of the egg, beaten to a stiff froth, and lastly a little nut-
meg.
NOTES ON CAKE MAKING.
Have the bowl warm, the butter soft, sugar fine; use a wooden spoon
for beating; never mix cake in tin; have pans perfectly clean; do not
grease the pans; paper the bottom of the pan, and, for butter cakes,
butter lightly the upper side of the paper. When baked slip a knife
around the edges of the cake to loosen it; let stand in the pan until you
can handle the pan without a holder; let butterless cakes stand in the
pan until cold ; when a cake is nearly baked it will shrink from the sides
of the pan.
ANGEL CAKE.
One cupful of egg white, One cupful of sugar,
One-half a level teaspoonful of One cupful of flour,
cream of tartar, One teaspoonful of almond extract.
CAKE. 51
To the eggs add a pinch of salt; beat for one minute; sift in the
cream of tartar and beat until stiff; sift the sugar and beat into the
eggs; add the flavoring; sift the flour five times before measuring it;
fold it into the cake quickly and lightly; paper the pan; do not butter
it; pour the mixture into the pan; cover and put into a cool oven;
after half an hour remove the cover; bake an hour; when baked turn
the pan bottom side up; if the pan has not feet, set something under the
sides, so a current of air can pass under and over it; let stand until
cold.
SUNSHINE CAKE.
Make the same as Angel Cake, adding the yolks of five eggs, beaten
' light.
SPONGE CAKE.
Five eggs, One cupful of pastry flour,
One cupful of sugar, Rind and juice of half a lemon.
Separate the eggs; beat the whites until stiff; add the lemon juice;
beat the yolks with a Dover egg-beater until creamy; add the sugar
and grated rind of the lemon and beat together; add the whites, and
lastly sift in the flour; line the cake pan with paper and bake in .a cool
oven one hour; when done it will shrink from the sides of the pan;
turn upside down and let stand in the pan until cold.
DELICATE CAKE.
Three-fourths cupful of butter, Two-thirds cupful of egg white,
One and one-half cupfuls of Three cupfuls of flour and three
sugar, slightly roundingteaspoonfuls
Two-thirds cupful of cold water, of baking powder,
One teaspoonful of lemon juice One teaspoonful of almond and
or one-fourth teaspoonful of mace extract (one-fourth
cream tartar, mace).
Cream the butter; add the sugar gradually and cream together; add
the eggs unbeaten, one-half at a time, and beat together until light;
add lemon juice; sift the flour before measuring; add water and flour
alternately; mix the baking powder with the last half cupful of the
flour and sift into the cake; beat thoroughly, and add the flavoring;
beat the cake for five minutes after everything is added; bake in a
moderate oven one loaf, fifty minutes.
LADY'S CAKE.
One cupful of butter, Two cupfuls of flour,
One cupful of sugar, One teaspoonful of baking powder,
Whites of eight eggs, One teaspoonful of almond extract.
One teaspoonful of lemon juice,
Cream the butter; add half a cupful of the sugar gradually and cream
together; to the whites of the eggs add a pinch of salt; beat with a wire
egg-beater until stiff; beat in the lemon juice and add the other half
52 TWELVE LESSONS IN SCIENTIFIC COOKERY.
cupful of sugar and beat together; add to the creamed butter and
sugar; sift and measure the flour; mix the baking powder with the last
half cup; sift into the batter; beat the cake thoroughly after everything
is added ; bake in a moderate oven fifteen minutes.
LEMON QUEENS.
One-half cupful of butter, Four eggs,
One cupful of sugar, One-fourth teaspoonful of salt,
Rind of half a lemon, One-fourth teaspoonful of soda.
One tablespoonful of lemon One and one-fourth cupfuls of flour,
juice,
Cream the butter; add the sugar gradually and cream together; add
the rind and juice of the lemon; add eggs, unbeaten, one at a time,
and beat until smooth and light; mix the soda and salt with the
flour and sift into the batter; bake in muffin pans thirty minutes in a
moderate oven.
PLAIN LOAF CAKE.
Two-thirds of a cupful of butter, Three teaspoonfuls of baking
One and one-third cupfuls of powder,
sugar, One cupful of milk,
Three and one-fourth cupfuls of One teaspoonful of orange and
baking powder, vanilla extract (half and half).
Four eggs,
Cream the butter; add the sugar gradually and cream together; add
the eggs, unbeaten, two at a time, and beat until perfectly smooth ; add
the milk and flour alternately, mixing the baking powder with the last
half cupful of the flour and sift into the cake; add the flavoring; bake
in a moderate oven from forty to fifty minutes.
SPICE CAKE.
Two cupfuls of brown sugar, One-half cupful of sour milk,
Two cupfuls of flour, One level teaspoonful of soda,
One-half cupful of butter, One teaspoonful each of nutmeg,
Four eggs, cinnamon and cloves.
Cream the butter; add the sugar gradually and cream together; add
the yolks of four and the whites of two eggs; add the milk and flour
alternately, mixing the spices and baking powder with the last half
cupful of the flour; bake from thirty to forty-five minutes; ice with
boiled icing,.
COCOANUT CAKE.
One-third cupful of butter, One and one-half cupfuls of flour,
One cupful of sugar, One and one-half teaspoonfuls of
One-half cupful of milk, baking powder.
Two eggs,
CAk'K. 58
Cream the butter; add the sugar gradually and cream together; add
the eggs, unbeaten, and beat thoroughly; sift the flour and baking
powder together; add the milk and flour alternately; bake in layers
fifteen minutes in moderate oven.
COCOANUT ICING.
Beat the whites of two eggs stiff; add two cupfuls of powdered sugar
and beat together; mix cocoanut with one-half the icing and spread
between the layers; spread over the top and sides of the cake and
sprinkle thickly with cocoanut on top and sides.
CHOCOLATE CAKE.
One-half cupful of butter, Two and one-third cupfuls of flour.
One cupful of sugar, Two teaspoonfuls of baking powder,
Whites of five eggs, One teaspoonful of vanilla and
One teaspoonful of lemon juice, lemon (half of each).
One-half cupful of milk,
Cream the butter; add the sugar gradually and cream together; add
the whites of the eggs and lemon juice and beat thoroughly, then the
flour and milk alternately; sift the baking powder with the last half
cupful of flour; bake in two thick layers in a moderate oven twenty
minutes; make an icing of one-third cupful of egg white, one and one-
half cupfuls of confectioners' sugar, two ounces of unsweetened choco-
late, one teaspoonful of vanilla; beat the sugar and whites of the eggs
together for five minutes; cut the chocolate into small pieces and set in:
a bowl over the teakettle; add the melted chocolate to the sugar and
beat until it will pile up in the bowl when dropped from the egg-beater;
put a thick filling between the layers and spread over the top and sides ;
let stand until it hardens.
POUND CAKE.
One cupful of butter, One cupful of sugar,
Five eggs, Two cupfuls of pastry flour,
One teaspoonful of baking pow- One teaspoonful of extract vanilla,
der, lemon and a few drops of mace.
Cream the butter and gradually add the sugar and cream together;
add the eggs, unbeaten, one at a time, beating at least three minutes
between each egg; add the flour sifted, mixing the baking powder with
the last half cupful of the flour; lastly add the extracts, beating the cake
thoroughly; bake in a loaf in moderate oven fifty minutes; if baked in
a sheet it may be cut in fancy shapes and iced with confectioners' icing.
A white fruit cake is made by adding one cupful of stoned raisins
or currants, or one quarter of a pound of citron, to the batter.
54 TII'ELFE LESSONS IN SCIENTIFIC COOKERY.
FRUIT CAKE.
One pound of butter, One pound of sugar,
One dozen eggs, One pound of citron,
Five pounds of raisins, Three pounds of currants.
One cupful of molasses, One tablespoonful each of cinna-
One pint of brandy, rnon, cloves, mace, allspice,
One-half pint of wine, and nutmeg,
One pound of flour, Two level teaspoonfuls of soda.
Cream the butter; add the sugar gradually and cream together; beat
the eggs until creamy and add to the butter and sugar, then add the
molasses; sift the flour, soda and spices together and add gradually,
beating thoroughly; stone and chop the raisins; chop the citron; add
the fruit, wine and brandy and mix thoroughly; line a large pan with
two thicknesses of heavy brown paper; butter lightly; bake in a mod-
erate oven three hours.
GINGERBREAD.
Three cupfuls of flour, One-half cupful of lard or butter,
One and one-half cupfuls of One egg,
molasses, One-half teaspoonful of soda,
One-half cupful of milk, One teaspoonful of ginger.
Sift the flour and ginger together; add the molasses, milk, beaten
egg, butter or lard softened; dissolve the soda in the milk; bake in a
moderate oven; care must be taken not to have the oven too hot;
molasses cakes burn more readily than other cakes.
HOT WATER GINGERBREAD.
One cupful of molasses, One tablespoonful of ginger,
One teaspoonful of soda, One tablespoonful of melted butter,
One-half teaspoonful of salt, Two cupfuls of flour.
One-half cupful of boiling water,
Mix the molasses, ginger, soda, salt, butter and boiling water to-
gether; add the flour, sifted; bake in a hot oven twenty minutes.
CREAM PUFFS.
One cupful of boiling water, One cupful of flour,
One-half cupful of butter, Four eggs.
Put the water and butter in saucepan and boil slowly until the butter
is melted; then add the flour and allow it to cook until it cleans from
the sides of the pan, stirring constantly; when cool, add one egg at a
time, beating it in thoroughly; drop, by small spoonfuls, on a buttered
papered pan; bake in a moderate oven until puffed and crusty about
thirty minutes ; when cold, cut on one side and fill with whipped cream,
sweetened with powdered sugar and flavored with vanilla or with a
filling made from "filling for Cream Puffs."
CAKE. 55
FILLING FOR CREAM PUFFS.
Two cupfuls of milk, One-third of a cupful of flour,
Three-fourths of a cupful of sugar, Two eggs.
One teaspoonful of vanilla.
Scald the milk; mix the sugar and flour together and beat into the
eggs; pour hot milk over the beaten egg; cook in a double boiler until
thickened, stirring constantly; when cool flavor with vanilla.
FROSTING.
White of one egg. One cupful of confectioners' sugar.
Onetablespoonfulof lemon juice,
Add the sugar gradually to the unbeaten white of the egg; when all
the sugar is added beat in the lemon juice and one-half teaspoonful of
vanilla; beat until it will pile up in the bowl when dropped from the
egg-beater.
BOILED ICING.
One cupful of granulated sugar, One-fourth of a cupful of water.
Boil the water and sugar together until it will form a soft ball when
dropped in ice water; beat the white of an egg until stiff; pour the
boiling syrup over the beaten white of the egg and stir until it thickens;
flavor with any desired flavoring.
CHOCOLATE ICING.
Two squares of unsweetened One and one-half tablespoonfuls
chocolate, milk,
Three-fourths of a cupful of One egg.
sugar,
Scrape the chocolate; add the milk and sugar; cook until it boils;
beat the egg light and creamy; pour the chocolate mixture over the
egg ; cook one minute longer.
JELLY ROLL.
Four eggs, One-half of a cupful of powdered
Three-fourths of a cupful of pas- sugar,
try flour,
Separate the eggs; beat the yolks until creamy; add the sugar and
beat together; beat the whites until very stiff and dry and add to the
yolks; sift into the flour and stir quickly; paper a large shallow pan;
bake twenty minutes; while yet warm cut off the edges, spread with
any kind of jelly and roll up; pin a towel around it and put in a cool
place ; cut with a sharp knife.
WAFERS.
One-half cupful of butter, Two cupfuls of flour,
One-half cupful of milk. One cupful of powdered sugar.
56 TWELVE LESSONS IN SCIENTIFIC COOKERY.
Cream the butter and gradually add the sugar and cream together:
add the milk and flour alternately and mix thoroughly: spread on a
sheet iron or turn baking pans bottom side up and wipe very clean ; cut
into squares when lightly browned and roll while hot ; the wafers must
be cut and rolled as soon as it comes from the oven.
COOKIES.
One cupful of butter. Two cupfuls of sugar,
Three cupfuls of flour, One egg,
One-half teaspoonful of soda, One tables'poonful of milk.
Cream the butter and gradually add the sugar and cream together;
beat the egg until light; dissolve the soda in the milk; add to the
creamed butter and sugar; then add the flour; roll thin; cut into round
cakes and bake quickly : seeds may be added, or any flavoring to taste.
CARAMEL FROSTING.
One cupful of brown sugar. One ounce of chocolate.
One tablespoonful of water,
Scrape the chocolate; add the sugar and water: cook gently twenty
minutes.
4- Delicate Desserts 4>
STRAWBERRY PUDDING.
One-third of a box of gelatine, One and one-third cupfuls of straw-
One-third of a cupful of cold berry juice,
water, Juice of one lemon,
One-third of a cupful of boiling Whites of two small eggs,
water, Six tablespoonfuls of whipped
One saltspoonful of salt, cream.
Cover the gelatine with cold water; when softened add the boiling
water and stir until dissolved; add the strawberry juice, lemon juice
and salt; set away to cool until it begins to thicken; whip the eggs until
stiff; add two tablespoonfuls of sugar and beat together; when the
gelatine is slightly thickened beat with Dover egg-beater until light;
add the whites of the eggs, and lastly the whipped cream; dip the
mould in cold water and drain; fill with the mixture and set away to
harden; do not use a tin mould; pineapple, grape, lemon, orange, cur-
rant, raspberries, cherry, etc., may be used in place of strawberry: cut
in slices and serve with cake.
DELICATE DESSERTS. 57
PIG PUDDING.
One-third box of gelatine, One cupful of sugar.
One-third cupful of cold water, White of one egg,
One-third cupful of boiling water, One pint of whipped cream,
Juice of one orange with water One-half pound of figs,
enough added to make one Juice 'of half a lemon.
and one-third cupfuls,
Cover the gelatine with cold water and let stand until soft; cook the
sugar and hot water to a syrup; pour the boiling syrup over the gela-
tine and stir until dissolved; strain and cool; whip the egg; add cream
to egg and stand the bowl in a pan of ice water; add the gelatine mix-
ture and stir until it thickens; chop the figs and cover with the lemon
juice; let stand while making the pudding; add figs to the pudding, and
let stand on the ice until thickened.
PEACHES IN JELLY.
One-third box of gelatine, One-third cupful of sugar,
One-third cupful of cold water, One and one-third cupfuls ^of
One-third cupful of boiling peach liquid and water,
water, Few drops of almond extract.
Cut the peaches in slices; cover the gelatine with cold water and let
soak until soft; cook the sugar with the boiling water and pour the hot
syrup over the softened gelatine; strain and add the peach liquor and
water, then the extract; let stand until it begins to thicken; peel and
slice the peaches; put into a mould; pour the slightly thickened gela-
tine over the peaches and set on ice until it thickens; serve with
whipped cream.
GINGER CREAM.
One-third box of gelatine, One-fourth pound of crystallized
One-half cupful of cold water, ginger,
One-half cupful of boiling water, One pint of whipped cream,
One cupful of powdered sugar, Whites of two eggs.
Soak the gelatine in cold water until soft; add the boiling water and
stir until dissolved; let stand until cold; whip the whites of the eggs
until stiff; add the whipped cream; place the bowl in a pan of ice
water; sift in the sugar; then add the gelatine and mix lightly; when
thickening add the ginger, chopped fine and mixed with a little
powdered sugar; dip an ice cream brick in cold water and drain; fill
with the cream and let stand until thickened; cut in slices when
serving.
CHARLOTTE KUSSE.
Three pints of whipped cream. One-half cupful of powdered sugar,
One tablespoonful of gelatine, One teaspoonful of vanilla.
Measure the cream after it is whipped; cover the gelatine with cold
water and let stand until soft; add one-third of a cupful of boiling
58 TWELVE LESSONS JN SCIENTIFIC COOKERY.
water, stirring until dissolved; when cold strain into the cream care-
fully, stirring all the time to prevent lumping; add the vanilla and stir
until it thickens; line the cases or a glass dish with lady fingers; fill
with the cream and set on ice until serving time.
BAVARIAN CKEAM.
One-third box of gelatine. One and one-half cupfuls of milk,
One-half cupful of cold water, Eight tablespoonfuls of whipped
Whites of three eggs, cream.
Soak the gelatine in cold water until soft; scald the milk; pour the
hot milk over the softened gelatine; whip the cream; whip the whites
of the eggs to a stiff froth; add the sugar and beat together; set the
bowl into ice water; stir the gelatine until it begins to thicken; add the
beaten white of the egg, the cream and vanilla; stir until thickened;
the gelatine will thicken very quickly after it begins, so the cream and
egg must be added instantly; if the gelatine becomes too thick to mix
smoothly set the bowl in a pan of hot water and stir until it liquifies,
then add the cream and egg; mould; serve with cake.
SNOW PUDDING.
One-fourth of a box of gelatine, One half cupful of boiling water,
One cupful of sugar, Juice of one lemon .with water
Whites of three eggs, enough added to make three-
One-half cupful of cold water, fourths of a cupful.
Cover the gelatine with the cold water and let soak until soft; add
the boiling water and stir until it dissolves ; beat the whites of the eggs
stiff; add the sugar and beat together; add the lemon juice and water
to the gelatine and let stand until cold; set the bowl into a pan of ice
water; when it begins to thicken beat with Dover egg-beater until
light; add the beaten white of the egg and beat until thickened; pour
into a glass dish and set on the ice to harden; never mould food which
contains acid in tin ; serve the pudding with a custard sauce made from
the yolks of the eggs; three tablespoonfuls of sugar; one pint of milk;
one teaspoonful of vanilla, one-half saltspoonful of salt; scald the milk;
beat the eggs until creamy; add the sugar and beat together; pour the
hot milk over the beaten egg and stir over the fire until creamy ; when
cold add the vanilla.
WINE JELLY.
One box of gelatine, One cupful of cold water,
Three cupfuls of boiling water, One pint of sherry,
One pint of sugar, Juice of one lemon.
Cover the gelatine with the cold water and let stand until softened ;
add the boiling water and stir until dissolved; cook the sugar in one
cupful of water five minutes; strain the gelatine into the syrup; add
the wine and lemon juice; strain through a napkin and set on ice for
six or eight hours. Orange, lemon, grape or any fruit jelly may
be made in this wav.
SHERBETS AND ICE CREAM. 59
.0 C3t)erbet^ ^ Ice Cream H
DIRECTIONS FOR FREEZING.
Pour the mixture into the tin can ; put the beater in and put on the
cover; put the can into the tub and see that the point on the bottom
of the can fits into the socket in the tub ; put on the crosspiece and turn
to see if everything is in place; break the ice very fine; put a layer of
about four inches in the bottom of the tub, and then a layer of salt,
using about three times as much ice as salt; put on another layer of ice
and one of salt, and continue until the tub is full; turn the crank slowly
until the cream begins to harden then turn rapidly for about ten minutes.
It will be hard to turn when the mixture is frozen; wipe the salt and
water from the cover; turn back the crosspiece and take off the cover
without displacing the can; remove the beater and scrape the cream
from it; pack the cream down; cover and cork the hole; put on the
crosspiece and pack the ice tightly, adding more ice and salt; let stand
two or three hours to ripen. To mould cream, fill the mould, pressing
the cream into every corner; cover, seal by wrapping a piece of muslin,
dipped in softened fat, around the mould where the cover and mould
join; pack in ice and salt for an hour; cover the bucket with an old
rug or piece of carpet. This prevent the ice melting rapidly.
BRICK ICE CREAM.
Freeze the cream without any flavoring; when frozen remove the
dasher; set a bowl in a pan of ice wa^er; take about a pint of the frozen
cream; mix it until it is creamy; add the flavoring desired; mix
thoroughly and place in the bottom of the mould ; mix another portion
of the frozen cream with a second flavoring and spread it on top; con-
tinue until the mould is filled ; seal and pack in ice and salt for an hour
or more. To remove it from the mould dip into pan of boiling water;
remove instantly and turn out the cream; or wrap the mould in a towel
dipped in hot water; cut in slices to serve.
VANILLA ICE CREAM.
One pint of cream, One-half cupful of water.
One cup of sugar, Two teaspoonfuls of vanilla.
Pinch of salt,
Cook the sugar in the water for five minutes; add to the cream; add
the vanilla; let cool and freeze.
60 TWELVE LESSONS IN SCIENTIFIC COOKERY.
CARAMEL ICE CREAM.
One pint of cream, A cupful and a half of caramelized
One-fourth cupful of water, sugar.
Boil one cupful of sugar with the water, without stirring, until it
begins to brown; then stir until a golden brown in color; add one-half
cupful of water and stir until dissolved. To the cream add the salt and
caramelized sugar and freeze.
STRAWBERRY ICE CREAM.
One quart of berries, Half a saltspoonful of salt,
Two cupfuls of sugar, Three pints of cream.
Wash the berries ; add one cupful of sugar and the salt and let stand ;
cook the other cup of sugar in half a cupful of water for five minutes ;
add the syrup to the cream ; freeze the cream ; when nearly frozen wipe
off the cover carefully and add the crushed fruit; mixing it thoroughly
with the cream; finish freezing and pack.
NEAPOLITAN ICE CREAM.
One quart of cream, Two cupfuls of sugar,
One quart of milk, One-half saltspoonful of salt,
Six eggs, Two tablespoonfuls of flavoring.
Beat the eggs until creamy; add the salt; cook the sugar in a half
cupful of water for five minutes ; scald the milk ; add the syrup and pour
the hot milk over the beaten egg; cook over boilding water until
creamy, but not curdled; when cool add the cream and flavoring;
freeze.
The addition of one tablespoonful of gelatine, softened with a little
cold water and dissolved in the hot milk, makes the cream smoother
and richer.
NUT ICE CREAM.
Almonds, walnuts, cocoanut or pistachio nuts, blanched and chopped
fine or pounded to a paste may be added to any of the recipes for
ice cream. Allow one pint of nuts to each quart of cream.
MOOSE.
One quart of whipped cream, One and one-half cupfuls of powdered
Three teaspoonfuls of vanilla, sugar.
Whip the cream stiff; drain; add the vanilla and sift in the sugar.
Line ice cream mould with white paper; pour in the mixture; cover
and seal the cover by dipping a piece of muslin, about one inch in
width, into softened fat or grease; draw it tightly around the mould
where the cover joins; fasten; pack the mould in a pail of ice and salt,
using three times as much ice as salt; cover the pail with an old rug or
blanket; let stand five or six hours; when taken from the ice and salt
dip quickly into a pan of boiling water or wrap in a towel dipped in hot
water; turn out the moose; cut in slices and serve with cake.
SHERBETS AND ICE CREAM. 61
NESSELRODE PUDDING.
One pint of chestnuts, One pint of sugar,
One pint of boiling water, One pound of French candies,
One pint of almonds, One pint of cream,
Yolks of six eggs, One pint of pineapple.
One tablespoonful of vanilla,
Shell, blanch and boil the chestnuts twenty minutes, or until soft;
mash and rub through a sieve; blanch the almonds; chop fine and
pound to a paste; boil the sugar and water together fifteen minutes;
beat the yolks of the eggs until light; add to it the syrup; return to the
fire and cook until it thickens; beat until cold; add the chestnuts, fruit,
candies, almonds and vanilla, and freeze; pack and let stand two or
three hours to ripen.
To blanch almonds or chestnuts, shell the nuts and pour boiling
water over them ; let stand two or three minutes ; then throw them into
cold water; remove the skins.
TO WHIP CREAM.
Very thick or very thin cream will not whip; the former will turn to
butter and the latter will make a liquid froth.
Cream that will hardly pour should be deluted with equal quantity
of milk before whipping. The cream should be icy cold. If you have
riot a whipping churn the simplest way to whip cream is to pour into
a deep bowl ; set in ice water and beat with a Dover egg-beater.
PINEAPPLE SHERBET.
One tablespoonful of gelatine, One pint of water,
One pint can of pineapple, Juice of one lemon.
One pint of sugar,
Boil the sugar in a half cupful of water five minutes ; cover the gela-
tine with cold water and let stand until softened; pour the hot syrup
over the softened gelatine and stir until dissolved; to the pineapple
add the pint of water and juice of the lemon; strain the dissolved gela-
tine into the mixture and freeze.
The whites of three eggs may be substituted in place of the gelatine,
if desired. Any fruit juice may be substituted in place of pineapple.
LEMON ICE.
One quart of water, Two cupfuls of sugar.
Juice of six lemons,
Cook the sugar in one cupful of water five minutes ; add the quart of
water and lemon juice and freeze.
FRAPPE.
Freeze a fruit ice to a mush and serve in sherbet glasses.
62 TWELVE LESSONS IN SCIENTIFIC COOKERY.
COFFEE.
A mixture of one-third Mocha and two-thirds Java makes the best
coffee; the Mocha is used for flavor and the Java for strength. Coffee,
if bought ground, should be kept in an air-tight can ; if left open it will
lose much of its delicious flavor.
Coffee should not be boiled longer than one or two minutes; when
coffee is boiled for a long time we lose from our beverage the delicious
aroma which permeates the room, leaving the coffee bitter. Allow one
tablespoonful of coffee, for each cupful.
Four tablespoonfuls of finely One egg white, or two egg shells,
ground coffee, Two cupfuls of boiling water.
Two cupfuls of cold water,
Have the coffee ground very fine (not pulverized); mix the dry
coffee with the egg white; add the cold water and mix thoroughly; let
come to the boiling point, slowly; boil one or two minutes; then add
the boiling water and set on the back part of the stove where it will
keep hot, but will not boil, for fifteen or twenty minutes ; serve with hot
milk and cream. Do not boil, simply scald the milk; boiled milk gives
an unpleasant flavor. The egg is used to clear the coffee.
VIENNA COFFEE.
To one-fourth of a cupful of hot milk add two tablespoonfuls of
whipped cream; fill the cup with hot coffee.
CHOCOLATE.
Scrape fine an ounce and a half of chocolate; put into a saucepan
with one tablespoonful of water; cook until smooth; add to it one
quart of scalding hot milk; mix thoroughly and serve with whipped
cream. If unsweetened chocolate is used #dd two tablespoonfuls of
sugar. If chocolate is allowed to boil it becomes oily.
TEA.
In making tea an earthen teapot is best; fill the teapot with boiling
water and let stand five minutes; empty, and put in the tea; allowing
one teaspoonful for each cupful; cover with freshly boiled water and
allow it to stand on the stove where it will keep hot, but will not boil,
for five minutes.
LEMONADE.
Juice of three and grated rind of Half a cupful of sugar,
one large lemon, Four cupfuls of water.
Cook the sugar and grated rind of the lemon in half a cupful of water
for five minutes; let cool; squeeze the lemons; add the syrup and the
remainder of the water; strain and serve ice cold.
DELICIOUS SALADS
can only be made with
RURE OLIVE: OIL
For nearly two centuries the recognized
standard for PURITY has been and to-day is
CROSSE & BLACKWELL'S
DEPARTMENT OF CHEMISTRY.
Stanford University, Cal., May j/, /{
Messrs. Sherwood r Sherwood, San Francisco, Cal.
Gentlemen : At your request I have purchased in the open market a bottle
of Crosse r Blackwcll's "Pure Lucca Oil," and after submitting the same to
chemical examination I find it to be a PURE OLIfE OIL of good color and
flavor. Yours -very truly,
(Signed) CEO. M. RICHARDSON,
Prof, of Chemistry.
PACIFIC COAST AGENTS
SHERWOOD S SHERWOOD
PORTLAND SAN FRANCISCO LOS ANGELES
CHALMERS' GELATINE
IS PREPARED ESPECIALLY FOR FAMILY USE
ABSOLUTELY PURE AND WITHOUT ODOR
Requires no eggs to clarify and has no cloudy appearance when dissolved.
Endorsed by such eminent authorities as Professor R. OGDEN DOHEMUS, New York,
Professor H. L. BOWKER, Boston, Mass., who say
CHALMERS' IS A PURE GELATINE AND THE BEST FOR FAMILY USE.'
AWARDED FIRST PRIZE AT MECHANICS' FAIR.
PACIFIC COAST AGENTS
SHERWOOD & SHERWOOD
PORTLAND
SAN FRANCISCO
LOS ANGELES
"
o
So
3 C -a
Z . o
>> o
r DU
S u ,
s +> 3 :=
2 C <*-
< a M S
1 " 4)
cu jj -Q rt
-8 n E
2 5 O
E *
J n '5 es
*~ c S- 1 cr,
3c3 8 . '-
U * O
"S^JjSna
S|3I|
O *j tn >>
B " <L> JO >H
*j JS M S
- *-; <u * c
-a^-aws
> . w H-S
^ CO O *-*
a S'^'a o.
cct > C T3
iS-^Ss
2. ?i ^ n r
C .* >
U *3 od:
35 =.
a"s*.
K 5
Q
0".
1
IL *
S
*&
S
KlSi
tt
>
_ cy D ^-i
<U tn >r n- p,
3.0 rt x
z
ft
CTJ
^"H
^^
o
^flli
0,0 a.y
co ST 1 - " S
f >!-. O*S
rf|55
UJ
Ov
CO
rS
^
oJ
5C
o
tu
o-gp
c rt SS t S 1 j
If1*sl
H155
ft ^ g c
. 5 ^ u >^
" n en v< ^
a
K
h
^ ^^
*j -ji: en CD o
* ~\
^ *
>-i^2^ > o
fe 3
President Bo
perience with
ending it as on
ulu, H. I.
ll'sd
s -"foi-:
found it excel
es of gastric irri
stomach will
JS and easily dij
ulu, H. I. Jc
Z3 o
v o"o3
u n 4ij sr M
> ^ X O O
sill
2 w co >,=
co o a co o
f- 1 '-g o ! S
C3 O^w p
* s '-55
1-1 L * 3 "^
u.t2
CO X. "
o & a
"3 S"3
'!" a
77 IF ^>
p O C [d
oF
* rt S z
> J B
*J '" 4) ul
||sl'-i^
l*tf
iq-Sfe
3 ij i
W
HSE .si
Mg
O)* 1 '5 %
s--l!l^
O JS'O C<
o-a P
' 3 '-
'B S x
MONIA
k|-o|H
43 a CD ) U3
*J CO >,
<- I''!'' 8 J
o w -
en *-* e
- .-o M^Q
Iflfl
"*; M 1- -13
o - " iu
2 >>
a co
J^fc
S?
11
TESTI
O S
SJ-0&.8
SJ^C*
a S
tn aj ^"C x
iP|I
lla|l -
in >
11 4J
Is-
?" d
&-OO
05
ca ^-.^ aJ
tU "^ rt ^j ^
*^ u (5 ** *flj
1> O o * ^
* cj ej
oj 4-* U ^ bJD
*^ 2 ^*^ *** <-T
co o 5
fl *^2 ^
fjj o3 Q" x/|
a 3 a
2! |f*
|?s|l
S
^5
S-? S *
"" fe 'C
Hflog *
gjgS ~
^3 C3 (_,' O
S>ft *1
c 01 "
.2 o*; .a o
*3 6 s
*-> rr P-. d r/\
eg -g .X. cs H
ti ca o 8
HUMAN BUILDING
MATERIAL
Man is built out of the food he eats, and the body can be no
better than the material that enters into its construction.
If he eats unnatural food, he becomes unnatural, sickly,
cross, inharmonious; he takes medicine and increases in un-
naturalness.
It is natural for man to be strong and vigorous, physically,
mentally, morally, and nothing but natural food will make
this condition possible.
The most natural food is the food that nourishes each ele-
ment of the body in proportion to its natural requirements.
When Nature designed man, the same Intelligence provided the
material suited to the requirements of the design, among
which is the marvelously perfect food product, whole wheat.
SHREDDED WHOLE
WHEAT BISCUIT
is whole wheat, and nothing but wholewheat; the wheat
is merely shredded and cooked to make it easily digested and
utilized. It contains all the elements with which Nature en-
dowed it, to build up and maintain the complete human
structure in a normal, symmetrical, perfectly balanced state.
S! s
One coupon in each package. Mail 5 to NEW ERA COOKING SCHOOL,
Worcester, Mass., and receive a
BEAUTIFUL COOK BOOK..
MUDG
FOR
CANNING
FRUITS
VEGETABLES
"/> HOUSEHOLD NECESSITY."
PA CI F,C COAST AGENTS, W. W. MONTAGUE &CO.
SAN FRANCISCO
SAN JOSE
LOS ANGELES
UCSB
y- 3/
EA
...SWEET SEMOLA...
A peculiarly dainty and delicate
dish for breakfast ; also excellent
for pudding or pancakes, and un-
equaled for breading fish or cutlets.
USE
...MORNING MEAL...
for your morning meal. A most
nutritious food, delightful to the
palate and satisfying to the appetite. A favorite porridge
(mush) for children.
...PERFECTION PASTRY FLOUR...
Made especially for
pastry. No ordinary
bread flour will make
pastry that will com-
pare with the pastry
made from this flour.
Do you want nice cake,
short pie crust, or
puffy, flaky yeast pow-
der biscuits ? Use this
PASTRY FLOUR
flour. We do not recom-
mend it for bread. No
flour ca.n be the best
for both pastry and
bread. For pastry this
flour is perfection.
DEL MONTE
MILLING Co.,
SAN FRANCISCO, CAL.
...CREAM ELAKE OATS...
The name is very appropriate. They are just like flakes of rich
cream. If you like oats (and most people do) you can depend on
having a treat when you eat Cream Flake Oats.
---
...DEL MONTE SELF-RAISING BUCKWHEAT...
Prepared from the choicest grain and
materials. It makes a lighter cake, and
the cakes have more of the buckwheat
flavor than can be obtained from any other
preparation in the market. Don't take
our word, but try it.
Buy a
High-CL,/
Baking Powder
only. Others are wasteful. A dol-
lar's worth of ROYAL will make
more food than a dollar's worth of
any other kind, however low the
price.
XV.V^' j[ f\.\ ^ makes perfect food; always
light, sweet and whole-
some. Other powders lose their
strength when opened and will not
always leaven alike, sometimes
actually spoiling the cake and wast-
ing expensive flour, eggs and butter.
ROYAL BAKING POWDER CO.,
NEW YORK.
Gcrmea
Cook Only 3 Minutes.
