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diff --git a/old/12350.txt b/old/12350.txt new file mode 100644 index 0000000..1a1b31f --- /dev/null +++ b/old/12350.txt @@ -0,0 +1,22546 @@ +The Project Gutenberg EBook of The International Jewish Cook Book +by Florence Kreisler Greenbaum + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The International Jewish Cook Book + 1600 Recipes According to the Jewish Dietary Laws with the Rules for + Kashering; The Favorite Recipes of America, Austria, Germany, Russia, + France, Poland, Roumania, Etc., Etc. + + +Author: Florence Kreisler Greenbaum + +Release Date: May 14, 2004 [EBook #12350] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE INTERNATIONAL JEWISH COOK BOOK *** + + + + +Produced by Paul Murray, Sander van Rijnswou and PG Distributed +Proofreaders. Produced from images from Feeding America: The Historic +American Cookbook Project at Michigan State University +(http://digital.lib.msu.edu/cookbooks/index.cfm) + + + + + + +THE INTERNATIONAL JEWISH COOK BOOK + +_By_ + +FLORENCE KREISLER GREENBAUM + +Instructor in Cooking and Domestic Science + +1600 RECIPES ACCORDING TO +THE JEWISH DIETARY LAWS +WITH _the_ RULES _for_ KASHERING + + * * * * * + +THE FAVORITE RECIPES OF +AMERICA, AUSTRIA, GERMANY, +RUSSIA, FRANCE, POLAND, +ROUMANIA, Etc., Etc. + +_SECOND EDITION_ + +1919 + + + +*PUBLISHERS' NOTE* + + +It is with pleasure, and pardonable pride, that the Publishers announce +the appearance of _The International Jewish Cook Book_, which, "though +we do say it ourselves," is the best and most complete _kosher_ cook +book ever issued in this country. It is the direct successor to the +"Aunt Babette Cook Book," which has enjoyed undisputed popularity for +more than a generation and which is no longer published. _The +International Jewish Cook Book_ is, however, far superior to the older +book. It is much larger and the recipes are prepared strictly in +accordance with the Jewish dietary laws. + +The author and compiler, Mrs. Florence K. Greenbaum, is a household +efficiency woman, an expert Jewish cook, and thoroughly understands the +scientific combining of foods. She is a graduate of Hunter College of +New York City, where she made a special study of diet and the chemistry +of foods. She was Instructor in Cooking and Domestic Science in the +Young Women's Hebrew Association of New York, and is now Instructor and +Lecturer for the Association of Jewish Home Makers and the Central +Jewish Institute, both under the auspices of the Bureau of Jewish +Education (Kehillah). + +Mrs. Greenbaum knows the housewife's problems through years of personal +experience, and knows also how to economize. Many of these recipes have +been used in her household for three generations and are still used +daily in her home. There is no one better qualified to write a Jewish +Cook Book than she. + +Suggestions and additional recipes, for inclusion in later editions of +the book, will be gratefully accepted by + +THE PUBLISHERS. _New York, February, 1918_. + + + + + +*PREFACE* + + +In compiling these recipes every effort has been made to bear in mind +the resources of the Jewish kitchen, as well as the need of being +economical and practical. + +The aim throughout has been to lay special emphasis on those dishes +which are characteristically Jewish--those time-honored recipes which +have been handed down the generations by Jewish housewives (for the +Sabbath, Passover, etc). But the book contains a great many other +recipes besides these, for the Jewish cook is glad to learn from her +neighbors. Here will be found the favorite recipes of Germany, Hungary, +Austria, France, Russia, Poland, Roumania, etc.; also hundreds of +recipes used in the American household. In fact, the book contains +recipes of every kind of food appealing to the Jewish taste, which the +Jewish housewife has been able to adapt to the dietary laws, thus making +the Cook Book truly _International_. + +The manner of presentation is clear and simple, and if directions are +followed carefully, will insure success to the inexperienced housewife. +For the book has been largely planned to assist her in preparing +wholesome, attractive meals; to serve the simplest as well as the most +elaborate repast--from appetizer to dessert--without transgressing the +dietary laws. At the same time the book offers many valuable suggestions +and hints to the most expert cook. + +In this book are also directions for making meat substitutes and many +economies of the hour, which have been added to meet the needs of the +present day. + + + + +*REMARKS* + + +The Jewish housewife enjoys the enviable reputation of being a good +cook; in fact she is quite famous for her savory and varied dishes. Her +skill is due not so much to a different method of cooking as to her +ingenuity in combining food materials. The very cuts of meat she has +been always accustomed to use, are those which modern cooks are now +advising all to use. The use of vegetables with just enough meat to +flavor, as for instance in the Shabbos Shalet, is now being highly +recommended. + +While it is not given to each and every woman to be a good cook, she can +easily acquire some knowledge of the principles of cooking, namely: + +1. That heat from coal, charcoal, wood, gas or electricity is used as a +medium for toasting, broiling or roasting. + +2. That heat from water is used as a medium for boiling, simmering, +stewing or steaming. + +3. That heat from fat is used as a medium for deep fat frying. + +4. That heat from heated surfaces is used in pan-broiling, saute, +baking, braising or pot-roasting. + +The length of time required to cook different articles varies with the +size and weight of same--and here is where the judgment of the housewife +counts. She must understand how to keep the fire at the proper +temperature, and how to manage the range or stove. + +In planning meals try to avoid monotony; do not have the same foods for +the same days each week. Try new and unknown dishes by way of variety. +Pay attention to garnishing, thereby making the dishes attractive to the +eye as well as to the palate. + +The recipes in this book are planned for a family of five, but in some +instances desserts, puddings and vegetables may be used for two meals. +Cakes are good for several days. + +Do not consider the use of eggs, milk and cream an extravagance where +required for certain desserts or sauces for vegetables, as their use +adds to the actual food value of the dish. + +As a rule the typical Jewish dish contains a large proportion of fat +which when combined with cereal or vegetable fruits, nuts, sugar or +honey, forms a dish supplying all the nourishment required for a +well-balanced meal. Many of these dishes, when combined with meat, +require but a small proportion of same. + +Wherever fat is called for, it is intended that melted fat or dripping +be used. In many of the dishes where fat is required for frying, any of +the good vegetable oils or butter substitutes may be used equally well. +These substitutes may also be used in place of butter or fat when same +is required as an ingredient for the dish itself. In such cases less fat +must be used, and more salt added. It is well to follow the directions +given on the containers of such substitutes. + +It is understood that all meats be made _kosher_. + +Before preparing any dish, gather all materials, and see that all the +ingredients are at hand. + + + + +*RULES FOR KASHERING* + + +In the religious and dietary laws of the Jewish people, the term +"kasher" is applied to the preparation of meat and poultry, and means +"to render fit" or "proper" for eating. + +1. To render meat "fit" for food, the animal must be killed and cut up +according to the Jewish method of slaughter, and must be purchased from +a Jewish butcher. + +2. The meat should be put into a pan, especially reserved for this +purpose, entirely covered with cold water, and left to soak for half an +hour. Before removing the meat from the water every particle of blood +must be washed off. It should then be put upon the salting board (a +smooth wooden board), placed in a slanting position, or upon a board +with numerous perforations, in order to allow the blood to freely flow +down. The meat should then be profusely sprinkled on all sides with +salt, and allowed to remain in salt for one hour. It is then removed, +held over a sink or pan, and well rinsed with cold water three times, so +that all the salt is washed off. Meat left for three days or more +unsoaked and unsalted, may be used only for broiling over coals; it may +not be cooked in any other way. + +The ends of the hoofs and the claws of poultry must be cut off before +the feet are _kashered_. + +Bones with no meat or fat adhering to them must be soaked separately, +and during the salting should not be placed near the meat. + +3. The liver must be prepared apart from the meat. It must be cut open +in both directions, washed in cold water, and broiled over the fire, and +salted while it is broiling. It should be seared on all sides. Water +must then be poured over it, to wash the blood away. It may then be used +in any manner, as the heat has drawn out the blood. Small steaks and +chops may be _kashered_ in the same way. + +4. The heart must be cut open, lengthwise, and the tip removed before +being soaked, so that the blood may flow out. The lungs likewise must be +cut open before being soaked. Milt must have veins removed. + +5. The head and feet may be _kashered_ with the hair or skin adhering +to them. The head should, however, be cut open, the brain taken out, and +_kashered_ separately. + +6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as +with meat. + +7. Joints from hind-quarters must not be used, until they have been +"porged," which means that all veins of blood, forbidden fat, and +prohibited sinew have been removed. In New York City no hind-quarter +meat is used by orthodox Jews. + +8. All poultry must be drawn, and the inside removed before putting in +water. + +Cut the head off and cut the skin along the neck; find the vein which +lies between the tendons, and trace it as far back as possible; at the +back of the neck it divides into two branches, and these must be +removed. + +Cut off the tips of the wings and the claws of the feet. Proceed as with +meat, first cutting open the heart and the liver. Eggs found inside of +poultry, with or without shells, must be soaked and when salted be +placed in such a position that the blood from the meat does not flow +upon them. Such eggs may not be eaten with milk foods. + +In conducting a kosher kitchen care must be taken not to mix meat and +milk, or meat and butter at the same meal. + +The utensils used in the cooking and serving of meat dishes may not be +used for milk dishes. They should never be mixed. + +Only soaps and scouring powders which contain no animal fat are +permitted to be used in washing utensils. Kosher soap, made according to +directions for making hard soap, may be used in washing meat dishes and +utensils. + +To follow the spirit as well as the letter of the dietary laws, +scrupulous cleanliness should always be observed in the storing, +handling and serving of food. + +It is very necessary to keep the hands clean, the flours and cereals +clean, the ice-box clean, and the pots and pans clean. + + + + +*CONTENTS* + + +PUBLISHERS' NOTE +PREFACE +REMARKS +RULES FOR KASHERING +APPETIZERS +SANDWICHES +SOUPS +GARNISHES AND DUMPLINGS FOR SOUPS +FISH +SAUCES FOR FISH AND VEGETABLES +SAUCES FOR MEATS +FRYING +ENTREES +MEATS +POULTRY +STUFFINGS FOR MEAT AND POULTRY +VEGETABLES +TIME TABLE FOR COOKING +SALADS AND SALAD DRESSINGS +FRESH FRUITS AND COMPOTE +MEHLSPEISE (FLOUR FOODS) +CEREALS +EGGS +CHEESE +BREAD +COFFEE CAKES (KUCHEN) +MUFFINS AND BISCUITS +PANCAKES, FRITTERS, ETC. +CAKES +ICINGS AND FILLINGS FOR CAKES +PIES AND PASTRY +COOKIES +DESSERTS +STEAMED PUDDINGS +PUDDING SAUCES +FROZEN DESSERTS +CANDIES AND SWEETS +BEVERAGES +CANNED FRUITS +JELLIES AND PRESERVES +BRANDIED FRUITS +CANNED VEGETABLES +VEGETABLES PRESERVED IN BRINE +PICKLES AND RELISHES +PASSOVER DISHES +INDEX + +TABLE OF WEIGHTS AND MEASURES +MEASUREMENT OF FOOD MATERIALS + + + + +*APPETIZERS* + + +CANAPES + +For serving at the beginning of dinner and giving a zest to the +appetite, canapes are extremely useful. They may be either hot or cold +and made of anything that can be utilized for a sandwich filling. The +foundation bread should be two days old and may be toasted or fried +crouton fashion. The nicest way is to butter it lightly, then set it in +a hot oven to brown delicately, or fry in hot fat. + +The bread should be cut oblong, diamond shaped, in rounds, or with a +cutter that has a fluted edge. While the toast is quite hot, spread with +the prepared mixture and serve on a small plate with sprigs of +watercress or points of lemon as a garnish. + +Another way is to cut the bread into delicate fingers, pile it log-cabin +fashion, and garnish the centre with a stuffed olive. For cheese canapes +sprinkle the toast thickly with grated cheese, well seasoned with salt +and pepper. Set in a hot oven until the cheese melts and serve +immediately. + + +SARDINE CANAPES + +Toast lightly diamond-shaped slices of stale bread and spread with a +sardine mixture made as follows:--Skin and bone six sardines, put them +in a bowl and run to a paste with a silver spoon. Add two tablespoons of +lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two +teaspoons of chopped parsley and four tablespoons of creamed butter. +Garnish with a border of whites of hard-boiled eggs, finely chopped, and +on top scatter shredded olives. + + +WHITE CAVIAR + +Take roe of any fish, remove skin, salt; set aside over night. Next day +beat roe apart, pour boiling water over it and stir; when roe is white, +pour off the water and let drain; then put in pan with two tablespoons +of oil and salt, pepper, a little vinegar, and mix well. Let stand a few +days before using. + +This caviar may be substituted in all recipes for the Russian caviar or +domestic caviar may be procured in some shops. + + +CAVIAR CANAPES + +Cut the bread about one-quarter of an inch thick and two inches square +(or round), and after it is toasted spread over each slice a teaspoon of +ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon +chopped parsley; spread the mixture over the caviar and serve with +quarters of lemon. + + +ANCHOVY CANAPES + +Cut the bread as for caviar canapes and spread with anchovy paste. Chop +separately the yolks and whites of hard-boiled eggs and cover the +canapes, dividing them into quarters, with anchovies split in two +lengthwise, and using yolks and whites in alternate quarters. + + +ANCHOVY CANAPES WITH TOMATOES + +For each person take a thin slice toast covered with anchovy paste. Upon +this place whole egg which has been boiled four minutes, so that it can +be pealed whole and the yolk is still soft. Around the toast put tomato +sauce. + + +CHOPPED ONION AND CHICKEN FAT + +Chop one yellow onion very fine, add four tablespoons of chicken fat +(melted), salt to taste. Serve on slices of rye bread. If desired, a +hard-boiled egg chopped very fine may be mixed with the onions. + + +BRAIN (APPETIZER) + +Cook brains, let cool and add salt; beat up with chopped onions, juice +of one and a half lemons and olive oil. Serve on lettuce leaves. + + +BLACK OLIVES + +Pit black olives, cut them very thin, and prepare as brain appetizer; +beat well with fork. + + +CHICKEN LIVER PASTE, No. 1 + +Wash thoroughly several fowls' livers and then let them simmer until +tender in a little strong soup stock, adding some sliced mushroom, +minced onion, and a little pepper and salt. When thoroughly done mince +the whole finely, or pound it in a mortar. Now put it back in the +saucepan and mix well with the yolks of sufficient eggs to make the +whole fairly moist. Warm over the fire, stirring frequently until the +mixture is quite thick, taking care that it does not burn. + +It should be served upon rounds of toast on a hot dish garnished with +parsley. + + +IMITATION PATE DE FOI GRAS + +Take as many livers and gizzards of any kind of fowl as you may have on +hand; add to these three tablespoons of chicken or goose fat, a finely +chopped onion, one tablespoon of pungent sauce, and salt and white +pepper to taste. Boil the livers until quite done and drain; when cold, +rub to a smooth paste. Take some of the fat and chopped onion and simmer +together slowly for ten minutes. Strain through a thin muslin bag, +pressing the bag tightly, turn into a bowl and mix with the seasoning; +work all together for a long time, then grease a bowl or cups and press +this mixture into them; when soft cut up the gizzards into bits and lay +between the mixture. You may season this highly, or to suit taste. + + +CHICKEN LIVER PASTE, No. 2 + +Take one-quarter pound chicken livers that have been boiled soft; drain +and rub through grater, add one-quarter cup of fresh mushrooms that have +been fried for three minutes in two tablespoons of chicken fat, chop +these, mix smooth with the liver, moistening with the fat used in frying +the mushrooms, season with salt, pepper, paprika and a little onion and +lemon juice. Spread on rye bread slices. Garnish plate with a red radish +or sprigs of parsley. + + +CHOPPED HERRING + +Soak herring a few hours, when washed and cleaned, bone and chop. To one +herring take one onion, one sour apple, a slice of white bread which has +been soaked in vinegar, chop all these; add one teaspoon oil, a little +cinnamon and pepper. Put on platter in shape of a herring with head at +top and tail at bottom of dish, and sprinkle the chopped white of a +hard-boiled egg over fish and then the chopped yolk. + + +CHEESE BALLS + +Take mashed cream cheese--add butter, cream and a little paprika. You +can chop either green peppers, almonds or olives in this mixture, or the +juice of an onion. Roll into small balls and serve on lettuce leaves. +This is also very good for sandwiches. + + +EGG APPETIZER + +Boil eggs hard. Cut slice off the end, so that the egg will stand firm. +Dip egg in French dressing, then with a pastry bag arrange sardellen +butter on the top of egg. Have ready small squares of toasted bread, +spread with a thin layer of sardellen butter, on which to stand the +eggs. Caviar, mixed with some finely chopped onion, pepper and lemon +juice, may be used instead of the sardellen butter, but mayonnaise must +be used over the caviar. + + +DEVILED EGGS WITH HOT SAUCE + +Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same: +one dessertspoon of melted butter, Cayenne pepper, salt and chopped +parsley. Mash this mixture very fine and refill the whites of the eggs +and turn over on platter. + +*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of +Cayenne pepper, salt and one pint of milk. Stir this mixture continually +until it thickens; beat the yolk of one egg and pour the hot gravy over +the same. Dress with chopped parsley and eat very hot. Sherry wine can +be added if desired. + + +STUFFED YELLOW TOMATOES + +Take small yellow tomatoes, scrape out the centre and fill with caviar. +Serve on lettuce or watercress. + + +A DELICIOUS APPETIZER + +Take as many slices of delicately browned toast as people to serve, +several large, firm tomatoes sliced, one green pepper, and store cheese. +Place a slice of tomato on each slice of toast and season with salt and +pepper and a dot of butter. Place several long, curly strips of pepper +around the tomato, and cover with a thin slice of the cheese. Place in +the oven until the cheese is melted. Serve piping hot. + + +CELERY RELISH + +Boil about six pieces of celery root. When soft, peel and mash. Season +with salt, pepper, a little onion powder, a teaspoon of home-made +mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on +the top of the pyramid, and on top of that either a little well-seasoned +caviar or some sardellen butter shaped in a pastry bag. Serve on a slice +of beets and a lettuce leaf. + + +SARDELLEN + +Take one-quarter pound salted sardellen and soak in water over night. +Bone the next morning, put in cloth and press until dry; chop very fine, +almost to a paste; take one-half pound sweet butter, stir to a cream and +add the sardellen. Serve on toasted cracker or bread. Sprinkle with the +grated yellow and grated white of egg. + + +STUFFED EGGS + +Hard boil eggs, drop into cold water, remove shells, cut each in half +lengthwise. Turn out yolks into a bowl. Carefully place whites together +in pairs, mash yolks with back of a spoon. For every six yolks put into +bowl one tablespoon melted butter, one-half teaspoon mustard (the kind +prepared for table), one teaspoon salt, dash of cayenne pepper. Rub +these together thoroughly with yolks. Make little balls of this paste +the size of the yolks. Fit one ball into each pair whites. + + +NUT AND CHEESE RELISH + +Mix one package cream cheese with one cup of chopped nut meats, one +teaspoon of chopped parsley, two tablespoons of whipped cream, salt and +red pepper. Roll into balls and serve cold, garnished with parsley and +chopped nuts. + + +GRAPE-FRUIT COCKTAIL + +Cut the grape-fruit into halves, crosswise, and scoop out the pulp, +rejecting the white inner skin as well as the seeds. Clean the shells; +cut the edges with a sharp knife into scallops and throw them into cold +water. Set the pulp on the ice. At serving time put a teaspoon of +cracked ice in the bottom of each shell; fill with the pulp, mixed +thoroughly with powdered sugar and a little sherry, if desired; and +place a maraschino cherry or bit of bright-colored jelly in the centre +of each. Lay on paper doilies or surround with bits of asparagus fern. + + +AMBROSIA + +Fill glass with alternate layers of sliced orange and cocoanut; cover +with powdered sugar and place a maraschino cherry on the top of each. + + +PEACH COCKTAIL + +Fill the glasses with sliced peaches; cover with orange or lemon juice; +sweeten to taste; add a little shaved ice and serve. + +Apricot and cherry cocktails may be made in the same way. + + +RASPBERRY COCKTAIL + +Mash a pint of ripe, red currants; strain them through cheesecloth; pour +the juice over a pint of red raspberries and set on the ice to chill. At +serving time sweeten to taste and pour into the glasses, putting one +teaspoon of powdered sugar on the top of each. + + +PINEAPPLE AND BANANA COCKTAIL + +Take equal parts of banana and fresh or canned pineapple; cut into small +cubes and cover with lemon or pineapple juice. Serve in glasses or +orange shells placed on autumn leaves or sprays of green fern. + + +STRAWBERRY COCKTAIL + +Slice five or six large strawberries into each glass and squeeze over +them the juice of an orange. At serving time add one heaping teaspoon of +powdered sugar and one tablespoon of shaved ice. + + +MUSK MELONS + +Cut melon in half, seed and put on ice one hour before serving. When +ready to serve, fill with crushed ice and sprinkle with, powdered sugar. +Allow one-half melon for each person. Very refreshing for summer +luncheons or dinners. For dinner serve before soup. + + +FILLED LEMONS + +Select good-sized lemons; cut off tip to stand the lemon upright; cut +top for cover. Scoop out all the lemon pulp, and put in a bowl; put +shells in a bowl of cold water. For six lemons take one box of boneless +sardines, six anchovies, and two green peppers, cut very fine. Wet with +lemon-juice until moist; fill in shells after wiping dry; insert a +pimento on top; put on cover of lemon; serve on doily with horseradish +and watercress. + + +RED PEPPER CANAPES + +Mix together two chopped hard-boiled eggs, one tablespoon of chopped red +peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two +tablespoons of grated American cheese with sufficient melted butter to +form a paste; spread over the rounds of fried bread and place in a very +hot oven for about three minutes. Serve on a folded napkin, garnished +with watercress. + + +SALTED PEANUTS + +Shell and skin freshly roasted peanuts and proceed as in salting +almonds. + + +SALTED ALMONDS + +Pour boiling water on the almonds; cool and remove the skins; dry +thoroughly and brown in a hot oven, using a half tablespoon of butter or +olive oil (preferably the oil) to each cup of nuts, which must be shaken +frequently. When brown, sprinkle well with salt and spread on paper to +dry and cool. + +A still easier way to prepare the nuts is to cook them over the fire, +using a larger quantity of olive oil. As the oil can be saved and used +again, this method is not necessarily extravagant. + + + + +*SANDWICHES* + + +Bread should be twenty-four hours old and cut in thin, even slices. If +fancy forms are desired, shape before spreading with butter. Cream +butter and spread evenly. + + +ANCHOVY SANDWICHES + +Pound the anchovies to a paste and mix with an equal quantity of olives +stoned and finely chopped. + + +CELERY SANDWICHES + +Two cups of chopped celery, two tablespoons of chopped walnuts, two +tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing. +Spread between slices of thin buttered bread. + + +FISH SANDWICHES + +Spread one piece of bread with any kind of cold fish that has been +shredded and mixed with tartar sauce. Then put a lettuce leaf on that +and then a slice of hard-boiled egg that has been dipped in tartar +sauce. Cover with a slice of buttered bread. + + +NUT AND RAISIN SANDWICHES + +Take equal quantities of nuts and raisins; moisten with cream or grape +juice and spread on thin slices of bread. + + +BROWN BREAD SANDWICHES + +Season one cup of cottage cheese with salt, cayenne, and add one pimento +cut in shreds. Cut white and brown bread in finger lengths about one +inch wide. Spread with cheese mixture and place a brown and white slice +together. + + +CHEESE AND NUT SANDWICHES + +Cut thin rounds from rye bread. Spread with the following mixture: take +one cream cheese, rub to a cream, season to taste with salt and paprika, +add one stalk of chopped celery, and one-fourth cup of chopped nut +meats. Spread on buttered bread and place a slice of stuffed olive on +top, in the centre of each piece of bread. + + +LETTUCE SANDWICHES + +Put fresh lettuce leaves, washed and dried, between thin layers of +bread. Spread with Mayonnaise or Boiled Dressing. + + +OLIVE SANDWICHES + +Take either ripe or green olives; remove the seeds; mince and mix +thoroughly with Mayonnaise dressing. Spread between slices of +whole-wheat or graham bread. + + +SARDINE SANDWICHES + +Remove the skin and bones from the sardines. Rub to a paste, adding an +equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne, +lemon juice or vinegar. Moisten with melted butter and spread between +slices of bread. + + +DATE AND FIG SANDWICHES + +Wash equal quantities of dates and figs; stone the dates; add blanched +almonds in quantity about one-fourth of the entire bulk; then run the +whole mixture through a food chopper. Moisten with orange juice and +press tightly into baking-powder tins. When ready to use, dip the box in +hot water; turn out the mixture; slice and place between thin slices of +buttered bread. + + +FIG SANDWICHES + +Remove the stems and chop the figs fine. Put in a double boiler with a +little water and cook until a paste is formed. Add a few drops of lemon +juice; set aside; when cool spread on thin slices of buttered bread. + + +EGG SANDWICHES + +Hard boil the eggs, place them immediately into cold water. When cold; +remove the shells carefully, cut the eggs in half lengthwise and butter +slightly. Lay one or two sardellen or appetite silds on one half of the +egg and press the one half gently on the other half which has the +sardellen. The egg must appear whole. Now tie lengthwise and across with +the narrowest, various colored ribbons you can find. + + +CHESTNUT SANDWICHES + +One slice each of white and brown bread, cut thin and buttered, and +spread with chestnuts that have been boiled tender, peeled and rubbed +through a sieve, then mashed with hard-boiled eggs to a paste and +moistened with Mayonnaise. + + +SALMON AND BROWN BREAD SANDWICHES + +Flake one cup salmon and rub it to a paste. Add mustard, salt, and +cayenne. Spread on the bread, cover with a layer of thin slices of +cucumber, then another piece of bread, press lightly and arrange with +sprigs of parsley on the platter. + + +WHITE AND BROWN BREAD SANDWICHES + +If a novel sandwich is wanted, butter alternate slices of brown and +white bread and pile them one above the other in a loaf. Cut the new +loaf across the slices, butter them and pile them so that when this +second loaf is cut, the slices will be in white and brown blocks. Press +the slices very closely together before cutting at all. + + +TOASTED CHEESE SANDWICHES + +The filling for the toasted cheese sandwiches calls for a cup of soft, +mild cheese, finely cut, and stirred over the fire with a tablespoon of +butter until the cheese is melted. Enough milk to moisten, perhaps not +more than one-eighth of a cup, is then added, with salt, mustard, and +paprika to taste, and the whole is stirred until creamy and smooth. +Slices of bread are very thinly buttered, the cheese mixture spread on +generously, each slice covered with another slice, and set away until +the filling cools and hardens, when the sandwiches are toasted on both +sides and served hot. + + +POACHED EGG SANDWICHES + +Slice as many pieces of bread, from a round loaf, as you have persons to +serve. Toast these slices and let cool. Across each slice place three +strips of pimentoes (use the canned pimentoes), on top of that place a +cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and +sprigs of watercress encircling the toast. + + +MUSTARD SARDINE PASTE FOR SANDWICHES + +Take one box of mustard sardines; bone and mash; add to the mixture one +tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice +of one lemon, a pinch of cayenne pepper, as much white pepper as will +cover the end of a knife, two tablespoons of vinegar, and one tablespoon +of olive oil. Mix thoroughly until it becomes a paste. Then spread on +thinly cut bread for sandwiches. + + +CAVIAR AND SALMON SANDWICHES + +Take a piece of rye bread, cut round (with a biscuit cutter), spread +with mustard; put some caviar in centre of the bread, strips of smoked +salmon around the caviar and strips of pickle around the salmon. + + +RIBBON SANDWICHES + +Cut two, slices of white bread and two of brown. Butter three and spread +with a thick paste made of hard-boiled egg very finely chopped and +mixed with mayonnaise dressing. Build the slices up one above the other, +alternating brown and white, and placing the unbuttered slice on top. +Before serving, slice down as you would a layer cake. + + +EGG AND OLIVE SANDWICHES + +Chop four eggs which have been boiled fifteen minutes, add two +tablespoons of chopped olives, season and moisten with olive oil and +vinegar. Spread between thin slices of buttered bread. + + +RUSSIAN SANDWICHES + +Spread bread with thin slices of Neufchatel cheese, cover with finely +chopped olives moistened with mayonnaise dressing. + + +SURPRISE SANDWICHES + +Take orange marmalade, pecan nuts and cream cheese in equal quantities +and after mixing thoroughly spread on thin slices of buttered bread. + + +CHICKEN SANDWICHES + +Mince some cold roast or boiled chicken in a chopping bowl, then mix the +gravy with it, adding a few hard-boiled eggs, which have been minced to +a powder. Mix all into a soft paste. Then cut thin slices of bread, +spread the chicken between the slices (if desired you may add a little +mustard); press the pieces gently together. + + +CHICKEN SANDWICHES WITH MAYONNAISE + +Grind up chicken in meat chopper. To each cup of chicken add one +tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into +soft paste, and put in finger-rolls. + + +DEVILED TONGUE SANDWICHES + +Grind up tongue (root will do) in meat chopper; to a cup of ground +tongue add one teaspoon of mustard, one tablespoon of soup, and one +teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut +very thin. + + +MINCED GOOSE SANDWICHES + +Take either boiled or roast goose (which has been highly seasoned) and +mince in a chopping bowl, add one or two pickles, according to quantity, +or a teaspoon of catsup. Spread thin slices of bread or nice fresh +rolls, with a thin coating of goose oil, slightly salted, then spread +the minced goose and cover with a layer of bread which has been +previously spread. + + +VEAL SANDWICHES + +May be prepared as above, or slice the veal in thin slices and spread +with mustard. + + +BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES + +Remove the crust from the bread (unless it is very soft), place the +slices of tongue (cut very thin) and lettuce leaves between the +slices. + + + + +*SOUPS* + + +Soups are wholesome and palatable and should form part of the meal +whenever possible. It is a good plan to have some sort of vegetable or +meat stock always at hand, as this renders the making of the soup both +easy and economical. With milk at hand, cream soups are easily made. + + +SOUP STOCK + +In making soup, bring the cold water in the soup pot with the meat and +bones to a boil slowly, and let it simmer for hours, never boiling and +never ceasing to simmer. If clear soup is not desired soup may be +allowed to boil. Bones, both fresh and those partly cooked, meats of all +kinds, vegetables of various sorts, all may be added to the stock pot, +to give flavor and nutriment to the soup. + +One quart of cold water is used to each pound of meat for soup; to four +quarts of water, one each of vegetables of medium size and a bouquet. + +Make the soup in a closely covered kettle used for no other purpose. +Remove scum when it first appears; after soup has simmered for four or +five hours add vegetables and a bouquet. + +Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs, +excepting sage, and tied, makes what is called a bouquet and may be +easily removed from the soup. + +Root celery, parsley, onions, carrots, asparagus and potatoes are the +best vegetables to add to the soup stock. Never use celery leaves for +beef soup. You may use celery leaves in potato soup, but sparingly, with +chopped parsley leaves. + +Vegetables, spices and salt should always be added the last hour of +cooking. Strain into an earthen bowl and let cool uncovered, by so doing +stock is less apt to ferment. + +A cake of fat forms on the stock when cold, which excludes air and +should not be removed until stock is used. To remove fat run a knife +around edge of bowl and carefully remove the same. A small quantity will +remain, which should be removed by passing a cloth, wrung out of hot +water, around edge and over top of stock. This fat should be clarified +and used for drippings. If time cannot be allowed for stock to cool +before using, take off as much fat as possible with a spoon, and remove +the remainder by passing tissue or any absorbent paper over the surface. + +Bouillon should always be thickened with _yolks_ of eggs, beat up with a +spoon of cold water. Ordinary beef soup or tomato soup may be thickened +with flour. To do this properly heat a scant spoon of soup drippings, +stir in briskly a spoon of flour, and add gradually a large quantity of +soup to prevent it becoming lumpy. + + +WHITE STOCK + +Veal, turkey, chicken and fish are used. + + +BROWN STOCK + +Follow directions given for bouillon, adding a slice of beef and +browning some of the meat in the marrow from the bone. + + +BEET SOUP--RUSSIAN STYLE (FLEISCHIG) + +Cut one large beet and one-half pound of onion in thick pieces and put +in kettle with one pound of fat brisket of beef; cover with water and +let cook slowly two hours; add three-fourths of a cup of sugar and a +little citric acid to make it sweet and sour and let cook another hour; +season and serve hot. + + +BORSHT + +Take some red beetroots, wash thoroughly and peel, and then boil in a +moderate quantity of water from two to three hours over a slow fire, by +which time a strong red liquor should have been obtained. Strain off the +liquor, adding lemon juice, sugar, and salt to taste, and when it has +cooled a little, stir in sufficient yolks of eggs to slightly thicken +it. May be used either cold or hot. In the latter case a little +home-made beef stock may be added to the beet soup. + +If after straining off the soup the remaining beetroot is not too much +boiled away, it may be chopped fine with a little onion, vinegar and +dripping, flavored with pepper and salt, and used as a vegetable. + + +SCHALET OR TSCHOLNT (SHABBAS SOUP) + +Wash one pint of white haricot beans and one pint of coarse barley and +put them into a covered pot or pan with some pieces of fat meat and some +pieces of marrow bone, or the backs of two fat geese which have been +skinned and well spiced with ginger and garlic. Season with pepper and +salt and add sufficient water to cover. Cover the pot up tightly. If one +has a coal range it can be placed in the oven on Friday afternoon and +let remain there until Saturday noon. The heat of the oven will be +sufficient to bake the Schalet if there was a nice clear fire when the +porridge was put in the oven. If this dish cannot be baked at home it +may be sent to a neighboring baker to be placed in the oven there to +remain until Saturday noon, when it is called for. This takes the place +of soup for the Sabbath dinner. + + +BOUILLON + +Put on one three-pound chicken to boil in six quarts cold water. Take +one and one-half or two pounds of beef and the same quantity thick part +of veal, put in a baking-pan, set in the stove and brown quickly with +just enough water to keep from burning. When brown, cut the meat in +pieces, add this with all the juice it has drawn, to the chicken soup. +Set on the back of the stove, and cook slowly all day. Set in a cold +place, or on ice over night, and next morning after it is congealed, +skim off every particle of fat. + +Melt and season to taste when ready to serve. Excellent for the sick. +When used for the table, cut up carrots and French peas already cooked +can be added while heating. + +If cooked on gas stove, cook over the simmering flame the same number of +hours. + + +CONSOMME + +Take three pounds of beef, cut in dice and cover with three quarts of +cold water. Simmer slowly for four hours. The last hour add one-half cup +each of carrots, celery, onion, and season with one-half teaspoon of +peppercorns and one tablespoon of salt. Strain, cool, remove fat and +clear (allowing one egg-shell broken fine and the slightly beaten white +of one egg to each quart of stock). Add to the stock, stir constantly +until it has reached the boiling point. Boil two minutes and serve. + + +CHICKEN SOUP, No. 1 + +Take one large chicken, cook with four quarts of water for two or three +hours. Skim carefully, when it begins to boil add parsley root, an +onion, some asparagus, cut into bits. Season with salt, strain and beat +up the yolk of an egg with one tablespoon of cold water, add to soup +just before serving. This soup should not be too thin. Rice, barley, +noodles or dumplings may be added. Make use of the chicken, either for +salad or stew. + + +CHICKEN SOUP, No. 2 + +Take the carcass of a cold, cooked chicken and break into small pieces. +Add one-half cup of chopped celery and one onion chopped fine. Cover +with cold water; simmer slowly for two hours. Strain, add salt and +pepper to taste. + + +CHICKEN BROTH + +Cut the chicken into small pieces and place it in a deep earthen dish; +add one quart of water; cover it and set over a kettle of boiling water, +letting it steam until the meat of the chicken has become very tender. +Strain off the broth and let it stand over night. In the morning remove +the fat and return the liquid to the original earthen dish. + + +JULIENNE SOUP + +Have soup stock ready. Boil in water until tender one cup green peas, +three carrots cut up in small pieces, and some cabbage chopped fine. +Brown two tablespoons of flour in a skillet in hot fat, then stir in the +vegetables. Fry some livers and gizzards of fowls, if handy, and add, +then stir in the strained soup stock. + + +RICE BROTH + +May be made either of beef or mutton, adding all kinds of vegetables. +Boil one-half cup of rice separately in a farina kettle. Strain the beef +or mutton broth. Add the rice and boil one-half hour longer, with +potatoes, cut into dice shape; use about two potatoes; then add the +beaten yolk of an egg. Strained stock of chicken broth added to this +soup makes it very palatable and nutritious for the sick. + + +MOCK TURTLE SOUP + +Take one calf's head, wash well; put on to boil with four and one-half +quarts of water; add two red peppers, onions, celery, carrots, cloves, +salt to taste, and a little cabbage; boil six hours; also, have ready +some meat stock; the next day put fat in a skillet with two large +tablespoons of flour; let it brown; then, take the calf's head and cut +all the meat from it in pieces; add the calf's tongue, cut in dice. +Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put +all in the stock; allow it to come just to a boil. + + +MUTTON BROTH + +Cut three pounds of neck of lamb or lean shoulder into small pieces; +cover closely and boil with three quarts of water, slowly, for two +hours; add two tablespoons well-washed rice to the boiling soup. Cook +an hour longer, slowly; watch carefully and stir from time to time. +Strain and thicken it with a little flour; salt and pepper to taste. +Particularly nice for invalids. + + +MULLIGATAWNY SOUP + +Add to three quarts of liquor, in which fowls have been boiled, the +following vegetables: three onions, two carrots, and one head of celery +cut in small dice. Keep the kettle over a high heat until soup reaches +the boiling point; then place where it will simmer for twenty-five +minutes. Add one tablespoon of curry powder, one tablespoon of flour +mixed together; add to the hot soup and cook five minutes. Pass through +a sieve. Serve with small pieces of chicken or veal cut in it. + + +FARINA SOUP + +When the soup stock has been strained and every particle of fat removed, +return it to the kettle to boil. When it boils hard stir in carefully +quarter of a cup of farina, do this slowly to prevent the farina from +forming lumps. Stir into the soup bowl the yolk of one egg, add a +teaspoon of cold water. Pour the soup into the bowl gradually and stir +constantly until all has been poured into the bowl. Serve at once. + + +GREEN KERN SOUP + +Soak one-half cup of green kern in a bowl of water over night. Put on +two pounds of soup meat, add a carrot, an onion, a stalk of celery, a +sprig of parsley, one or two tomatoes, a potato, in fact any vegetable +you may happen to have at hand. Cover up closely and let it boil slowly +over a low heat three or four hours. Put the green kern on to boil in +water slightly salted, as it boils down keep adding soup stock from the +kettle of soup on the stove, always straining through a hair sieve, +until all has been used. Serve as it is or strain through a colander and +put pieces of toasted bread into the soup. + +Another way of using the green kern is to grind it to a powder. + + +NOODLE SOUP + +For six persons, select a piece of meat off the neck, about two and +one-half pounds; add three quarts of water, an onion, one celery root, +two carrots, a large potato, some parsley, three tomatoes and the +giblets of poultry. Cook in a closely covered kettle, letting the soup +simmer for four or five hours. Remove every bit of scum that rises. +Strain; add salt and remove every particle of fat; put in noodles; boil +about five minutes and serve at once. If allowed to stand it will become +thick. + + +MUSHROOM AND BARLEY SOUP + +Take one quart of hot bouillon, add a quarter pound barley which has +been boiled in water; and one ounce of dried mushrooms which have been +thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley +and dill. Boil all these and when the vegetables are nearly tender, +remove from soup, add the meat from the bouillon, cut up in small +pieces, let soup come to a boil and serve. + + +OXTAIL SOUP + +Wash two large oxtails and cut into pieces. Cut one onion fine and fry +in one tablespoon of drippings. When brown, add oxtails to brown, then +put into soup kettle with four quarts cold water. Add one tablespoon of +salt, one tablespoon of mixed herbs, four cloves, four peppercorns. +Simmer for three or four hours. Skim off fat, strain. Vegetables cut +into fancy shapes and boiled twenty minutes may be added. + + +GREEN PEA SOUP + +Make your soup stock as usual, adding a pint of washed pea-pods to the +soup. Heat a tablespoon of drippings, put in the peas, with a little +chopped parsley, cover closely and let simmer; keep adding soup stock +when dry. When the peas are tender put into the strained soup. Season +with one teaspoon of salt and two teaspoons of sugar, add drop dumplings +to this soup before serving. + + +PIGEON SOUP + +Make a beef soup, and an hour before wanted add a pigeon. Boil slowly, +with all kinds of vegetables, provided your patient is allowed to have +them. Strain, add the beaten yolk of an egg, salt to taste. + + +TURKEY SOUP + +Cut up any bones or meat of cold turkey, and cook like soup made of +left-over chicken and chicken bones. + + +OKRA GUMBO SOUP (SOUTHERN) + +Take one quart of ripe tomatoes, stew with one quart of okra, cut into +small rings. Put this on to boil with about two quarts or water and a +piece of soup meat (no bone), chop up an onion, a carrot and a sprig of +parsley, add this to the soup. Fricassee one chicken with some rice, +dish up with the soup, putting a piece of chicken and one tablespoon of +rice into each soup plate before adding the soup. Let the soup simmer +four or five hours; season with salt and pepper. A little corn and Lima +beans may be added; they should be cooked with the soup for several +hours. Cut the soup meat into small cubes and leave in the soup to +serve. + + +TCHORBA--TURKISH SOUP + +Take one pound of meat, cover with water and boil till meat is tender. +Boil rice in another pan until it is creamy, when ready to serve, add +one beaten egg and juice of half a lemon. + +Broken rice is best for this dish. + + +BARLEY SOUP + +Take one cup of barley, two onions cut fine, one-half cup of carrots +diced, one teaspoon of salt, pepper to taste; add two quarts of water +and simmer two or three hours. When water has evaporated add soup; if +you are making fresh soup, keep adding the "top soup," strained, to the +barley and let boil until tender, one-half cup of celery root boiled +with the barley improves the flavor. + + +DRIED PEA SOUP + +Soak one cup of picked and cleaned dried split peas in cold water over +night, drain, put on with two quarts cold water, a smoked beef-cheek or +any other smoked meat; let boil slowly but steadily four hours or more; +add one-half cup of celery, diced, one small onion cut fine, one +teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and +peas are tender. Remove meat when tender. Skim fat off the top of the +soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon +of flour and gradually the rest of the soup. Season to taste and serve +with the smoked meat, adding croutons. + + +LENTIL SOUP (LINZEN), No. 1 + +Soak two cups of lentils over night in cold water. Drain and add to a +sliced onion which has been browned in two tablespoons of drippings; +when these have been fried for five minutes, add three stalks of celery +cut in small pieces or some celery seed, pepper and salt to taste, and +two quarts of warm water, boil all these slowly, stirring occasionally +until the lentils are quite soft. Pass all through a sieve, return to +saucepan heat again and serve. + + +LENTIL SOUP, No. 2 + +Made same as Dried Pea Soup. One cup of strained tomatoes may be added +or small slices of sausage. + + +SOUR SOUP (FOR PURIM) + +Take one pound of soup meat and two soup bones, put on to boil in +boiling water. Cut two leeks in slices like noodles, some cooked +tomatoes which have been cooled and strained, some cauliflower, two +tablespoons of sugar, a pinch sour salt, pepper and salt and let cook +steadily. When the soup is done thicken it with two egg yolks that have +been beaten up with a little salt and some cold water. Do not cook after +adding yolks of eggs. + + +TOMATO SOUP + +Take a large soup bone or two pounds of soup meat, the latter preferred, +one or two onions, a few potatoes, a few carrots, a turnip, soup greens +and a can of tomatoes or a quart of fresh ones, cook two hours, and in +season add two ears of sweet corn grated. Season with salt and pepper. +Thicken with a tablespoon of flour, dissolved in cold water. A nice +addition to this soup is a handful of noodles cut into round disks with +a thimble. + + +VEAL SOUP + +Boil a piece of veal, off the neck, and one or two veal bones in two +quarts of water, add a sprig of parsley, one onion, cut up into small +pieces. Strain and thicken with the yolks of two eggs slightly beaten +with a tablespoon of cold water. Season with salt and pepper to taste. + + +VEGETABLE SOUP + +Take a small soup bone, cover with cold water. Cut one-half a cup each +of celery, carrots, and onion. Brown in fat, cooking five to ten +minutes; add one tablespoon of chopped parsley and one-half cup of +potatoes. Add to soup bone and cook one hour. Season with salt and +pepper. Remove bone and serve. + + +HOW TO MAKE CREAM SOUPS + +Cream soups are all made by blending two tablespoons of butter with two +tablespoons of flour and then adding slowly one cup of cold milk or half +cream and milk. One cup for a thin soup or puree, to one quart of +liquid. More according to the thickness of soup desired. Any cooked +vegetable or fish may be added to the cream sauce. Less milk is used +when the water in which the vegetables are cooked is added. + +Purees are made from vegetables or fish, forced through a strainer and +retained in soup, milk and seasonings. Generally thicker than cream +soup. + +Use a double boiler in making cream sauces and the cream sauce +foundation for soups. + +To warm over a thick soup it is best to put it in a double boiler. It +must not be covered. If one does not have a double boiler set soup +boiler in a pan of hot water over fire. + +Cream soups and purees are so nutritious that with bread and butter, +they furnish a satisfactory meal. + + +CREAM OF ALMOND SOUP + +Blanch, and grind or pound one-half pound almonds, let simmer slowly in +one pint of milk for five minutes. Melt one tablespoon of butter, blend +with one of flour. Do not allow to bubble. Add one cup of milk and +thicken slightly. Then add the almond mixture and simmer again until +creamy. Remove from fire and add one cup of cream. Season with salt and +pepper to taste. Cream may be whipped or left plain. + + +CREAM OF CELERY SOUP + +Break three stalks of celery in one-inch pieces and pound in a mortar. +Cook in double boiler with one slice of onion and three cups of milk for +twenty minutes. Remove onion, heat two tablespoons of butter, add two +tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of +salt; first two-thirds of a cup, and gradually the rest of the celery +broth, add one cup of cream; cook until smooth and serve at once. + + +CREAM OF ASPARAGUS SOUP + +Proceed as with cream of celery soup, substituting one-half bundle of +fresh asparagus or an equal amount of canned for the stalk of celery. +Or, the tips of a bundle of asparagus may be cut off for table use and +the remainder used for soup. In either case the asparagus will be better +if mashed through a colander, thus removing the woody portions. + + +CREAM OF CAULIFLOWER SOUP + +Take a solid head of cauliflower, scald it to take away the strong +taste; separate the flowers and proceed as with cream of celery soup. + + +CREAM OF CORN SOUP + +Take a can of corn or six ears of corn. Run a sharp knife down through +the center of each row of kernels, and with the back of a knife press +out the pulp, leaving the husk on the cob. Break the cobs and put them +on to boil in sufficient cold water to cover them. Boil thirty minutes +and strain the liquor. Return the liquor to the fire, and when boiling +add the corn pulp and bay leaf. Cook fifteen minutes; add the cream +sauce and serve. + + +CREAM OF HERRING SOUP (RUSSIAN STYLE) + +Place two cups of milk, two cups of water, one small onion, salt and +pepper to taste in a saucepan, and boil for ten minutes, add two +herrings which have been previously soaked and cut in small pieces; cook +until herring is tender. + + +MILK, OR CREAM SOUP + +Heat a quart of milk or cream, add a tablespoon of sweet butter and +thicken with a spoon of flour or corn starch, wet with cold milk. Pour, +boiling, over pieces of toasted bread cut into dices; crackers may also +be used. + + +FISH CHOWDER + +Skin and bone one and one-half pounds of codfish or haddock. Cut six +large tomatoes, six large potatoes, two large onions in small pieces, +add salt, pepper, three pints of water and cook one hour. Add one-half +pint of cream, one-fourth cup of butter, and paprika. Cook five minutes +and serve. + + +MOCK FISH CHOWDER + +Omit fish and use same ingredients, sprinkle with chopped parsley and +serve. + + +GLOBE ARTICHOKE OR TURNIP SOUP + +Heat two tablespoons of butter, add one and one-half pounds of sliced +turnips or artichokes and stir them in the butter, add one tablespoon of +flour, a little salt, three cups of hot milk, three cups of hot water, +stirring them in slowly. When the vegetables are done rub them through a +sieve, put them back in the saucepan, add a little sugar and more +seasoning, if required, and heat thoroughly. A little cream or butter +may be put into the tureen, and the soup stirred into it. + + +SPINACH SOUP + +Wash, pick over and cook two quarts of spinach for twenty minutes; +drain, chop and rub through a sieve and return to the water in which it +was cooked, add one-half cup of chopped onions, cook until thoroughly +done, thicken with a white sauce made by melting two tablespoons of +butter to which is added two tablespoons of flour; stir until smooth, +add two cups of milk; season with one-half teaspoon of salt and pepper +and add the spinach mixture. + + +CREAM OF LETTUCE SOUP + +Proceed as with spinach, substituting lettuce for spinach. + + +CREAM OF TOMATO SOUP + +Cook one quart tomatoes (fresh or canned) with one pint water until +done, and strain through a sieve. Meanwhile melt two tablespoons of +butter, add two tablespoons of flour, add gradually one and one-half +cups of milk (or half cream and half milk), one teaspoon of salt, one +teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped +parsley and celery, and let this boil for fifteen minutes. Just before +ready to serve add one-fourth teaspoon of baking soda to the hot +strained tomatoes, pour gradually into the cream sauce stirring +constantly and serve at once. + + +CREAM OF LENTIL SOUP + +Soak one cup of lentils over night. Drain and boil slowly for one hour +in water containing one-half teaspoon of baking soda, drain and boil +again very gently in fresh water; when the lentils are tender drain off +most of the liquid and return to the fire. Add two tablespoons of +butter, or butter substitute, two teaspoons of salt, and one-half +teaspoon of sugar. Bring three cups of milk to a boil in the +double-boiler. Just before serving mash the lentils through a strainer +directly into the milk. Serve in cups and pass croutons with the soup. + + +ONION SOUP + +Slice two or three large onions; fry them in a tablespoon of butter +until they are soft and red, then add three tablespoons of flour and +stir until it is a little cooked. To this add slowly a pint of boiling +water, stirring all the time, so it will be smooth. + +Boil and mash three good-sized potatoes. Add to them slowly a quart of +scalded milk, stirring well so it will be smooth. Add the potato and +milk mixture to the onion mixture. Season with salt and pepper. Let it +get very hot, and pass it through a strainer into the tureen. Sprinkle +over the top a little parsley chopped very fine, and a few croutons. + + +CREAM WINE SOUP + +Put one cup of white wine and one-half cup of cold water on to boil, add +a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while +boiling scald a cup of sweet cream in double boiler. Have ready the +well-beaten yolks of two eggs, pour over this the hot cream, stirring +all the time, then pour in the boiling wine, being careful to stir well +or it will curdle. Very nice for invalids. Can be eaten hot or cold. + + +VEGETABLE SOUP (MILCHIG) + +Brown one-half cup of chopped onion in one tablespoon of butter, add one +and a half quarts of boiling water, two cups of shredded cabbage +one-half cup of chopped carrot, one leek, one tablespoon of chopped +peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes, +then gently for one hour. Add one medium-sized potato diced and a +tomato, one and a half teaspoons of salt and one-quarter teaspoon of +pepper, a pinch of paprika and thyme. Cook one hour longer. Have the +cover partially off the kettle during the entire time. Ten minutes +before serving thicken with two tablespoons of flour mixed with +one-fourth cup of cold milk. + + +BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1 + +Heat a spoon of butter in a spider, add a spoon of flour, stir briskly, +but do not let it get black; pour boiling water over it, add salt and +caraway seeds. + + +BROWN FLOUR SOUP, No. 2 + +Heat two tablespoons of fresh butter in a spider, add four tablespoons +of flour to it and brown to light golden brown, then add one quart +water, stirring constantly. Season with salt and pepper and a little +nutmeg. Add one pint of milk, let boil up once or twice and serve at +once. + + +BEER SOUP + +To one pint of beer add one cup of water, let come to a boil, season +with salt and cinnamon if desired. Beat two egg yolks well with a little +sugar and flour mixed, add one cup of milk, stir until smooth, stir all +together in the hot beer mixture, let come almost to the boiling point, +fold in the beaten whites of the two eggs and serve at once with +croutons. If desired for a meat meal equal parts of water and beer may +be used instead of milk. + + +SOUR MILK SOUP + +Let the milk stand until it jellies, but does not separate. Put it into +a saucepan and let simmer one minute. Then thicken with two generous +tablespoons of flour; blend to a smooth paste with butter. Strain +through a fine sieve and serve in cups or soup plates and sprinkle the +top with maple sugar. + + +POTATO SOUP + +Boil and mash three or four potatoes, one tablespoon of butter, one-half +tablespoon of flour, and one teaspoon of chopped onion, letting the +onion cook in the butter a few minutes before adding the flour. When +this is cooked add to it a pint of milk, making a thin, white sauce. Add +this to the mashed potato and pass the whole through a strainer. Return +it to the fire for a few minutes to heat and blend it. Season it with +salt and pepper. Sprinkle on the soup chopped parsley and a few +croutons. + +*For Fleischig Soup.*--This soup may be made with fat instead of butter, +and the water in which the potatoes have been boiled may be used instead +of the milk; any left-over meat gravy will give the soup a rich flavor. + + +GREEN PEA PUREE + +Cook one quart of green peas until very tender. Then mash through +colander. To this amount heat one quart of milk in double boiler. Add +butter, salt and pepper to taste, and last the mashed green peas. + + +LEEK SOUP + +Put a small piece of butter in saucepan and then six or eight leeks cut +in small pieces. Keep turning for about five minutes so they will get +brown; add water for amount desired; season with salt and pepper and put +in piece of stale bread. Strain through the strainer. Put in croutons +and serve with grated cheese. + + +RED WINE SOUP + +Put on to boil one cup of good red wine and one-half cup of water, +sweeten to taste, add three whole cloves and three small pieces of +cinnamon bark, let boil ten minutes, and pour while boiling over the +well-beaten yolk of one egg. Eat hot or cold. This quantity serves one +person. + + +SPLIT PEA SOUP (MILCHIG) + +Soak peas in lukewarm water over night. Use one quart of peas to one +gallon of water. Boil about two hours with the following vegetables: a +few potatoes, a large celery root, a little parsley and a little onion, +a small carrot cut up in cubes and a small clove of garlic. When boiled +down to half the quantity, press all through colander. If soup is too +thin, take a tablespoon of flour blended with a little cold water in a +saucepan and add to the peas already strained. Serve with croutons. + + +TOMATO SOUP WITH RICE + +Brown slightly one minced onion in one tablespoon of butter, add one can +of tomatoes or a quart of medium sized tomatoes cut in small pieces, +season with salt, pepper, one tablespoon of sugar and a pinch of +paprika. Simmer a half hour, strain and thicken with one tablespoon of +flour moistened with cold water, add the strained tomatoes and one cup +of boiled rice; let come to a boil and serve. + + +MILK AND CHEESE SOUP + +Thicken three cups of milk with one-half tablespoon of flour and cook +thoroughly in a double boiler, stirring very often. When ready to serve +add one cup of grated cheese and season with salt and paprika. + + +BLACK BEAN SOUP + +Soak one pint of beans over night, drain, add cold water and rinse +thoroughly. Fry two tablespoons of chopped onion in two tablespoons of +butter, put in with the beans, add two stalks of celery or a piece of +celery root and two quarts of water. Cook slowly until the beans are +soft, three or four hours, add more boiling water as it boils away; rub +through a strainer, add one-eighth teaspoon of pepper, one-fourth +teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of +butter in saucepan with two tablespoons of flour, then two-thirds cup +and then the rest of the soup gradually; cut a lemon (removing seeds) +and two hard-boiled eggs in slices and serve in the soup. + + +BARLEY AND VEGETABLE SOUP + +Take a half cup of coarse barley and two quarts of water. Let boil for +one hour and skim. Then add two onions, a bunch of carrots, parsley, two +turnips, one green pepper and six tomatoes (all chopped fine). Add a few +green peas, lima beans, two ears of corn cut from cob; pepper and salt +to taste. Cook for one hour or more until done. Then add a small piece +of butter, quarter teaspoon of sage and thyme, if you like, and if soup +is too thick add more water. + + +BEER SOUP (PARVE) + +Mix the beer with one-third water, boil with sugar and the grated crust +of stale rye bread, add stick cinnamon and a little lemon juice. Pour +over small pieces of zwieback (rusk). Some boil a handful of dried +currants. When done add both currants and juice. + + +BEET SOUP (RUSSIAN STYLE) + +Cut two small beets in strips, cover with water and let cook until +tender, add citric acid (sour salt) and a little sugar to make sweet and +sour, a little salt, and three-quarter cup of sour cream. Serve cold. +Sweet cream may be used and while hot gradually poured over the +well-beaten yolks of two eggs, keeping the soup over the stove and +stirring all the time until thick and smooth. Remove from stove and +serve cold. + + +CHERRY SOUP + +This soup is a summer soup and is to be eaten cold. Cook two tablespoons +of sago in one cup of boiling water until tender, add more as water +boils down. Put one quart of large red or black cherries, one cup of +claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and +one-half lemon sliced fine, up to boil and let boil fifteen minutes; add +the cooked sago, let boil up and pour very gradually over the +well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry, +currant, gooseberry, apple, plum or rhubarb soups are prepared the same +way, each cooked until tender and sweetened to taste. The juice of lemon +may be used instead of the wine. + + +FRUIT SOUP + +Take two pounds of plums, cherries, or red currants and raspberries, +which carefully pick and wash, and boil to a pulp with a pint of water. +Let it slightly cool and then stir in the beaten yolk of an egg and a +little sugar. Strain the soup, which should be served cold. + + +COLD SOUR SOUP + +Take a pound of sour grass (sorrel), remove leaves, wash well, cut and +squeeze well. Peel three potatoes, mince a bunch of young onions, salt +and set on to boil, when boiling add the sour grass and let boil well, +add two tablespoons of sugar, and a bit of sour salt, let simmer a bit, +afterward add two well-beaten eggs. Do not boil this soup after adding +the eggs. This soup is to be eaten cold. It can be kept for some time in +jars. + + + + +*GARNISHES AND DUMPLINGS FOR SOUPS* + + +NOODLES + +Beat one large egg slightly with one-fourth teaspoon of salt, add enough +flour to make a stiff dough; work it well for fifteen or twenty minutes, +adding flour when necessary. When the dough is smooth place on slightly +floured board and roll out very thin and set aside on a clean towel for +an hour or more to dry. Fold in a tight roll and cut crosswise in fine +threads. Toss them up lightly with fingers to separate well, and spread +them on the board to dry. When thoroughly dry, put in a jar covered with +cheese cloth for future use. Drop by handfuls in boiling soup, ten +minutes before serving. + +Noodles for vegetables or for puddings are made in the same way, but to +each egg, one-half egg-shell full of cold water may be added. The strips +are cut one-half inch wide. + + +PLAETCHEN + +Take noodle dough, roll out thin in same manner as noodles, when dry cut +in three-inch strips, place the strips on top of one another, then cut +into one-half inch strips, crosswise, cut again to form one-half inch +squares. Dry same as noodles. Drop by handfuls in boiling soup. + + +KREPLECH OR BUTTERFLIES + +Roll noodle dough into pieces two and one-half inches square. Place on +each one tablespoon of force-meat, then fold squares into three corned +pockets, pressing edges well together. Drop in boiling soup or salted +water and boil fifteen minutes. + + +FORCE-MEAT FOR KREPLECH + +Chop one pound of beef, soup meat, cold veal, or take lamb chopped very +fine, season with one teaspoon of salt, one-eighth teaspoon of pepper, +ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg. +This force-meat may also be made into balls one-half inch in diameter, +roll the balls in flour and cook them in the boiling soup, or fry them +in fat. + + +BAKING POWDER DUMPLINGS + +Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of +baking powder, stir in scant one-half cup of milk or water and mix to a +smooth batter. Drop one teaspoonful at a time in the boiling soup; cover +kettle, let boil five minutes and serve at once. + + +CROUTONS + +Cut stale bread into cubes, place in pan and brown in the oven; or +butter the bread, cut into cubes and then brown the same way. Fry small +cubes of stale bread in deep hot fat until brown or fry them in a little +butter or fat in a hot spider until brown. + + +PFAeRVEL OR GRATED EGG FOR SOUP + +Into the yolk of one egg stir enough flour until it is too stiff to +work. Grate on coarse grater, and spread on board to dry. After soup is +strained, put in and boil ten minutes before serving. + + +SPATZEN + +Beat one egg well, add one-half teaspoon of salt, three-fourths cup of +flour and one-third cup of water, stirring to a stiff, smooth batter. +Drop by teaspoons into boiling soup ten minutes before serving. + + +EGG CUSTARD + +Beat slightly the yolks of two eggs, add two tablespoons of milk and a +few grains of salt. Pour into small buttered cup, place in pan of hot +water and bake until firm; cool, remove from cup and cut in fancy shapes +with French vegetable cutters. + + +GRATED IRISH POTATO + +Peel, wash and grate one large Irish potato, or two medium-sized ones. +Put it in a sieve and let hot water run over it until it is perfectly +white. Have the white of one egg beaten to a very stiff froth, then stir +in the potatoes and twenty minutes before serving add it to the boiling +soup. Beat the yolk of one egg up in the soup tureen, and pour the hot +soup over it, stirring carefully at first. + + +FARINA DUMPLINGS + +Put in a double boiler one kitchen spoon of fresh butter, stir in one +cup of milk. When it begins to boil stir in enough farina to thicken. +Take off the stove and when cold add the yolks of two eggs and the +stiffly-beaten whites, and a little salt and nutmeg and one-half cup of +grated almonds if desired. Let cool, then make into little balls, and +ten minutes before soup is to be served, drop in boiler and let boil up +once or twice. + + +BOILED FLOUR BALLS WITH ALMONDS + +Two yolks of eggs beaten very light, add a pinch of salt, pepper and +finely-chopped parsley. Add six blanched almonds grated, enough sifted +flour to make stiff batter, then add the stiffly-beaten whites of eggs +and one-half teaspoon of baking powder. Drop by teaspoons in soup ten +minutes before serving. + + +EINLAUF (EGG DROP) + +Beat one egg, add one-eighth teaspoon of salt, three tablespoons of +flour and one-fourth cup of water, stir until smooth. Pour slowly from a +considerable height from the end of a spoon into the boiling soup. Cook +two or three minutes and serve hot; add one teaspoon of chopped parsley +to the soup. + + +EGG DUMPLINGS FOR SOUPS + +Rub the yolks of two hard-boiled eggs to a smooth paste, add a little +salt and grated nutmeg and one-half teaspoon of melted butter. Add the +chopped whites of two eggs and a raw egg yolk to be able to mold the +dough into little marbles, put in boiling soup one minute. + + +SCHWEM KLOESSE + +Take three tablespoons of flour; stir with one egg and one-half cup of +milk; pour this in a pan in which some butter was melted; stir until it +loosens from the pan. When it is cold, add two more eggs and some salt, +and shortly before needed form in little dumplings and put in boiling +hot soup for five minutes. + + +DUMPLINGS FOR CREAM SOUPS + +Scald some flour with milk or water, mix in a small piece of butter and +salt, and boil until thick. When cool beat in yolk of an egg, if too +stiff add the beaten white. + + +DROP DUMPLINGS + +Break into a cup the whites of three eggs; fill the cup with milk; put +it with a tablespoon of fresh butter and one cup of sifted flour in a +spider and stir as it boils until it leaves the spider clean. Set aside +until cool and stir in the yolks of three eggs. Season with salt, pepper +and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten +minutes before ready to be served. + + +LIVER KLOESSE (DUMPLINGS) + +Brown a small onion minced in one tablespoon of chicken fat, add a small +liver chopped fine, chopped parsley, two tablespoons of flour. Season +with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon +in the boiling soup, let cook ten minutes--serve. + + +FRITTER BEANS + +Beat one egg until light, add three-fourths teaspoon of salt, one-half +cup of flour and two tablespoons of water. Put through colander into +deep hot fat and fry until brown. Drain and pour hot broth over them. + + +SPONGE DUMPLINGS + +Separate three eggs, beat the yolks, and add one cup of soup stock, +one-fourth teaspoon of salt, then add the beaten whites. Pour into a +greased cup and place in pan of hot water and steam until firm; cool, +remove from cup and cut into small dumplings with a teaspoon; pour the +boiling soup over and just before serving add chopped parsley. + + + + +*FISH* + + +Fish that is not fresh is a very dangerous food and great care should be +taken in selecting only fish fit to eat. If the fish is hard in body and +the eyes are clear and bright, the gills a bright red and slimy, the +flesh so firm that when pressed the marks of the fingers do not remain, +the scales not dry or easy to loosen, then the fish is fresh. + +In the refrigerator fish will taint butter and other foods if placed in +the same compartment, so that in most cases it is better to lay it on a +plate on a pan of ice, or wrap it in parchment or waxed paper and put it +in the ice box. + +Pickerel weighing more than five pounds should not be bought. If belly +is thick it is likely that there is another fish inside. This smaller +fish or any found in any other fish may not be used as food. + +Salt fish should be soaked in fresh water, skin side up, to draw out the +salt. + +Each fish is at its best in its season, for instance:-- + +Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish +are best from April to September. + +Fluke and Flounders are good all year round, but the fluke is better +than the flounder in summer. Carp may be had all year, but care must be +taken that it has not been in polluted water. + +Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good +all year. + +In the different states of the United States there are laws governing +the fishing for trout, so the season for that fish differs in the +various states. + +Black Bass, Perch, Pickerel and Pike are in season from June 1st to +December 1st. + +Shad, April to June. + +Smelts, November 10th to April. + + +TO CLEAN FISH + +The fish may be cleaned at the market, but needs to be looked over +carefully before cooking. + +To remove the scales hold the fish by the tail and scrape firmly toward +the head with a small sharp knife, held with the blade slanting toward +the tail. Scrape slowly so that the scales will not fly, and rinse the +knife frequently in cold water. If the fish is to be served whole, leave +the head and tail on and trim the fins; otherwise remove them. + + +TO OPEN FISH + +To open small fish cut under the gills and squeeze out the contents by +pressing upward from the middle with the thumb and finger. To open large +fish split them from the gills halfway down the body toward the tail; +remove the entrails and scrape and clean, opening far enough to remove +all the blood from the backbone, and wiping the inside thoroughly with a +cloth wrung out of cold, salted water. + + +TO SKIN FISH + +To skin a fish remove the fins along the back and cut off a narrow strip +of the skin the entire length of the back. Then slip the knife under the +skin that lies over the bony part of the gills and work slowly toward +the tail. Do the same with the other side. + + +TO BONE FISH + +To bone a fish clean it first and remove the head. Then, beginning at +the tail, run a sharp knife under the flesh close to the bone, scraping +the flesh away clean from the bone. Work up one side toward the head; +then repeat the same process on the other side of the bone. Lift the +bone carefully and pull out any small bones that may be left in the +flesh. + + +BOILED FISH + +To cook fish properly is very important, as no food, perhaps, is so +insipid as fish if carelessly cooked. It must be well done and properly +salted. A good rule to cook fish by is the following: Allow ten minutes +to the first pound and five minutes for each additional pound; for +example: boil a fish weighing five pounds thirty minutes. By pulling out +a fin you may ascertain whether your fish is done; if it comes out +easily and the meat is an opaque white, your fish has boiled long +enough. Always set your fish on to boil in hot water, hot from the +teakettle, adding salt and a dash of vinegar to keep the meat firm; an +onion, a head of celery and parsley roots are always an acceptable +flavor to any kind of boiled fish, no matter what kind of sauce you +intend to serve with the fish. If you wish to serve the fish whole, tie +it in a napkin and lay it on an old plate at the bottom of the kettle; +if you have a regular "fish kettle" this is not necessary. In boiling +fish avoid using too much water. + +To thicken sauces, where flour is used, take a level teaspoon of flour +to a cup of sauce, or the yolk of an egg to a cup of sauce. + + +BAKED FISH + +Wash and dry the fish, rubbing inside and outside with salt; stuff with +a bread stuffing and sew. Sprinkle with salt and pepper and place in a +hot oven without water. As soon as it begins to brown add hot water and +butter and baste every ten minutes. Bake until done, allowing an hour or +more for a large fish, twenty or thirty minutes for a small one. Remove +to a hot platter; draw out the strings; garnish with slices of lemon +well covered with chopped parsley and serve with Hollandaise sauce. + + +BROILED FISH + +For broiling, large fish should be split down the back and head and tail +removed; salmon and halibut should be cut into one-inch slices, and +smelts and other small fish left whole. Wipe the fish as dry as +possible; sprinkle with salt and pepper and if the fish is dry and white +brush the flesh side well with olive oil or butter. Put in a +well-greased broiler, placing the thickest parts of the fish toward the +middle or back of the broiler. Hold over a hot fire until the flesh side +is nicely browned; then cook the skin side just long enough to make the +skin crisp. Small fish require from ten to fifteen minutes, large fish +from fifteen to twenty-five. To remove from the broiler loosen one side +first, then the other, and lift carefully with a cake turner. Place on a +platter; spread with butter and stand in the oven for a few minutes. +Garnish with lemon and serve with Maitre d'Hotel butter. + + +JEWISH METHOD OF FRYING FISH + +Scale the fish with the utmost thoroughness, remove the entrails, wash +very thoroughly, and salt both inside and out. Then cut the fish into +convenient slices, place them on a strainer and leave them there for an +hour. + +Meanwhile, place some flour in one plate and some beaten eggs in +another, and heat a large frying-pan half full of oil or butter. Now +wipe your fish slices thoroughly with a clean cloth, dip them first in +flour and then in beaten eggs and finally fry until browned. + +In frying fish very hot oil is required. If a crumb of bread will brown +in twenty seconds the oil is hot enough. Put fish in a frying basket, +then into the hot oil and cook five minutes. Drain on brown paper and +arrange on platter. Do not stick knife or fork into fish while it is +frying. + +When the oil has cooled, strain it, pour it into a jar, cover it and it +will be ready for use another time. It can be used again for fish only. + + +ANOTHER METHOD OF FRYING FISH + +Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk +of an egg, and a pinch of salt. Stir in one gill of tepid water and +allow the whole to stand for half an hour in a cool place. Next beat the +white of an egg stiff and stir into the batter. Dip each fish into the +mixture, then roll in bread crumbs and cook in boiling oil. Butter must +not be used. In frying fish do not allow the fish to remain in the +spider after it has been nicely browned, for this absorbs the fat and +destroys the delicate flavor. Be sure that the fish is done. This rule +applies to fish that is sauted. + + +SAUTED FISH + +Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and +cook in spider with just enough hot butter to prevent it sticking to the +pan. Shake the pan occasionally. Brown well on under side, then turn and +brown on the other side. + + +LEMON FISH + +Boil three tablespoons of vinegar, one sliced onion, six whole peppers, +salt, one piece of stick cinnamon, and a little water, then add sliced +fish. When fish has boiled twenty minutes remove and arrange on platter. +Strain the gravy and add the well-beaten yolks of two eggs, juice of two +lemons, sugar to taste and twelve grated almonds. Let all come to a +boil, then pour over the fish, sprinkle finely chopped parsley on top +and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and +porgies may be cooked with this sauce. + + +SWEET SOUR FISH + +First cut up and salt the fish. Shad, trout or carp can be used. Put on +fish kettle with one and one-half cups of water and one cup of vinegar, +add one onion cut in round slices, one dozen raisins, one lemon cut in +round slices, two bay leaves, six cloves. When this mixture begins to +boil, lay in your fish and cook thoroughly. When done remove fish to +platter. + +Put liquor back on stove, add three tablespoons of granulated sugar +(which has been melted and browned in a pie plate without water), then +add two tablespoons of flour which has been rubbed smooth with a little +water. Let boil well and pour over fish. If not sweet enough add more +sugar. Serve cold. + + +SWEET AND SOUR FISH + +Place the fish in strong salt water for one hour before cooking. Take +three parts of water and one of vinegar, put in saucepan with some +sliced onions and some raisins, and let boil until tender. Add brown +sugar to taste, a piece of rye bread from which the crust has been +removed, and some molasses. Boil the sauce, then place the fish in and +let all cook twenty minutes. When done, arrange on platter with sliced +lemon and chopped parsley. + + +SWEET SOUR FISH WITH WINE + +Put on to boil in fish kettle, one glass water, one-half glass vinegar, +two tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon +of ground cinnamon, one onion cut in round slices. Boil thoroughly, then +strain and add to it one lemon cut in round slices, one goblet of red +wine, one dozen raisins, one tablespoon of pounded almonds; put on stove +again, and when it comes to a boil, add fish that has been cut up and +salted. Cook until done, remove fish to a platter, and to the liquor add +a small piece Leb-kuchen or ginger cake, and stir in the well-beaten +yolks of four eggs; stir carefully or it will curdle. If not sweet +enough add more sugar. Pour over fish. Shad or trout is the best fish to +use. + + +FISH STOCK + +Put in a saucepan a tablespoon of butter or butter substitute, add a +tablespoon each of chopped onion, carrot and turnip. Fry them without +browning, then add fish-bones, head, and trimmings, a stalk of celery, +sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of +lemon. Cover with water and let them simmer for an hour or more. Season +with salt and pepper and strain. + + +PIKE WITH EGG SAUCE + +Clean the fish thoroughly, and wash it in hot water, wipe dry and salt +inside and out. If you heat the salt it will penetrate through the meat +of the fish in less time. Take a kettle, lay in it a piece of butter +about the size of an egg; cut up an onion, some celery root, parsley +root and a few slices of lemon, lay the fish in, either whole or cut up +in slices; boil in enough water to just cover the fish, and add more +salt if required, add a dozen whole peppers, black or white; season with +ground white pepper. Let the fish boil quickly. In the meantime beat up +the yolks of two eggs, and pound a dozen almonds to a paste, add to the +beaten yolks, together with a tablespoon of cold water. When done remove +the fish to a large platter; but to ascertain whether the fish has +cooked long enough, take hold of the fins, if they come out readily your +fish has cooked enough. Strain the sauce through a sieve, taking out the +slices of lemon and with them garnish the top of the fish; add the +strained sauce to the beaten eggs, stirring constantly as you do so; +then return the sauce to the kettle, and stir until it boils, remove +quickly and pour it over the fish. When it is cold garnish with curly +parsley. + + +GEFILLTE FISCH + +Prepare trout, pickerel or pike in the following manner: After the fish +has been scaled and thoroughly cleaned, remove all the meat that adheres +to the skin, being careful not to injure the skin; take out all the meat +from head to tail, cut open along the backbone, removing it also; but do +not disfigure the head and tail; chop the meat in a chopping bowl, then +heat about a quarter of a pound of butter in a spider, add two +tablespoons chopped parsley, and some soaked white bread; remove from +the fire and add an onion grated, salt, pepper, pounded almonds, the +yolks of two eggs, also a very little nutmeg grated. Mix all thoroughly +and fill the skin until it looks natural. Boil in salt water, containing +a piece of butter, celery root, parsley and an onion; when done remove +from the fire and lay on a platter. The fish should be cooked for one +and one-quarter hours, or until done. Thicken the sauce with yolks of +two eggs, adding a few slices of lemon. + +This fish may be baked but must be rolled in flour and dotted with bits +of butter. + + +RUSSIAN FISH CAKES + +Take three pounds of fish (weakfish or carp, pickerel or haddock or +whitefish, any fat fish with a fish poor in it). Remove skin and bones +from the fish and chop flesh very fine, add a good-sized onion, minced +or grated, make a depression in the centre of the chopped fish and add +three-quarters cup of water, one-half cup of soft bread crumbs, salt and +pepper to taste, one-fourth cup of sugar, two egg whites and two +tablespoons of melted butter. Chop until very smooth and form into cakes +containing a generous tablespoonful each. Put the bones and skins into a +saucepan with an onion sliced and a tablespoon of butter and add the +fish cakes. Cover with water and simmer for one and a quarter hours. +Then remove the cakes and strain off the gravy into the two egg yolks +which have been slightly beaten together with one teaspoon of sugar; +stir over the heat until thickened, but do not boil it. Pour over fish +cakes and serve either hot or cold. The butter and sugar may be omitted +if so desired. + + +GEFILLTE FISCH WITH EGG SAUCE + +Cut a five-pound haddock into four-inch slices. Cut a big hole into each +slice, preserving the backbone and skin. Put this meat, cut from the +fish, into a wooden tray, add to it four large onions and a sprig of +parsley. Chop until very fine, then add two eggs, a dash of pepper and +cinnamon, a pinch of salt, and a tablespoon of sugar. To this add enough +cracker dust to stiffen it. Put this filling into the holes cut in the +fish. + +Take a saucepan, put in one sliced onion, a sprig of parsley, a small +sliced carrot, a dash of pepper, and a pinch of salt. Put the fish into +the saucepan, cover with cold water, and let it boil slowly for one +hour. At the end of the hour take out the fish, and put on a platter. +Preserve the water or gravy in which the fish was boiled for the sauce. + +Egg sauce for fish: Beat the yokes of two eggs thoroughly. Into the +beaten yolks slowly pour the gravy in which the fish was boiled, +stirring constantly. Stand this on the back of the stove to boil for +five minutes, stirring constantly so as to prevent burning. + + +FILLED FISH--TURKISH STYLE + +No. 1. Bone some fat fish, boil in salt and water; when done take a +little of the fish soup, one egg, beat until light, add gradually the +juice of one-half lemon. + + +FRITADA + +No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them +up, add chopped parsley, scallions or leeks cut in small pieces, a +little celery, salt and pepper to taste and four eggs well-beaten; mix +all these ingredients very well with the boned fish, form in omelet +shape. Place in oven in pan greased with olive oil and bake until well +browned. + + +HECHT (PICKEREL) + +This fish is best prepared "scharf." Clean your fish thoroughly and salt +the day previous; wrap it in a clean towel and lay it on ice until +wanted. Line a kettle with celery and parsley roots; cut up an onion, +add a lump of fresh butter, and pack the fish in the kettle, head first, +either whole or cut up; sprinkle a little salt and white pepper over all +and add about a dozen peppercorns; put on enough water to just cover, +and add a whole lemon cut in slices. Do not let the fish boil quickly. +Add about a dozen pounded almonds. By this time the fish will be ready +to turn, then beat up the yolks of two eggs in a bowl, to be added to +the sauce after the fish is boiled. Try the fish with a fork and if the +meat loosens readily it is done. Take up each peace carefully, if it has +been cut up, and arrange on a large platter, head first and so on, make +the fish appear whole, and garnish with the slices of lemon and sprigs +of parsley; then mince up some parsley and garnish top of the fish, +around the lemon slices. Thicken the gravy by adding the beaten yolks, +add a tablespoon of cold water to the yolks before adding to the boiling +sauce; stir, remove from the fire at once and pour over the fish. If you +prefer the sauce strained, then strain before adding the yolks of the +eggs and almonds. + +Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked +"scharf." + + +FRESH COD OR STRIPED BASS + +Cut into pieces ready to serve, after which salt them for an hour. Into +the fish kettle put a quantity of water, large onion sliced, carrot also +sliced, turnip, celery root, and boil fifteen minutes. Add the fish and +two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil +fifteen minutes longer, then add teaspoon of flour mixed with cold +water. Boil up well and add salt or pepper if needed. Remove fish and +arrange on platter. Beat yolks of two eggs with a tablespoon of cold +water; after straining out vegetables, add the hot gravy in which fish +was boiled. Return to fire and stir till thick enough. Garnish with +chopped parsley. + + +AHILADO SAUCE (TURKISH) + +Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce +first, and add boiled sea-bass or flounders. + + +BOILED TROUT + +Cut up a celery root, one onion, and a sprig of parsley, tie the fish in +a napkin and lay it on this bed of roots; pour in enough water to cover +and add a dash of vinegar--the vinegar keeps the fish firm--then boil +over a quick fire and add more salt to the water in which the fish has +been boiled. Lay your fish on a hot platter and prepare the following +sauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon +of fresh butter, salt and pepper, and thicken with a tablespoon of flour +which has been wet with a little cold milk, stir this paste into the +cream and boil about one minute, stirring constantly; pour over the +fish. Boil two eggs, and while they are boiling, blanch about a dozen or +more almonds and stick them into the fish, points up; cover the eggs +with cold water, peel them, separate the whites from the yolks, chop +each separately; garnish the fish, first with a row of chopped yolks, +then whites, until all is used: lay chopped parsley all around the +platter. + +Fresh cod and striped bass may be cooked in this way. + + +FISH PIQUANT + +Cook any large fish in salt water--salmon is particularly nice prepared +in this style--add one cup of vinegar, onions, celery root and parsley. +When the fish is cooked enough, remove it from the fire, kettle and +all--letting the fish remain in its sauce until the following sauce is +prepared:-- + +Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry), +salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half +glass water and some fish gravy. Boil in double boiler until thick. Take +some parsley, green onions, capers, shallots and one large vinegar +pickle and some astragon, chop all up very fine; chop up the hard-boiled +whites separately and then add the sauce; mix all this together +thoroughly, then taste to see if seasoned to suit. + + +SALMON CUTLETS + +Take the remains of some boiled salmon or a small can of salmon, three +tablespoons of mashed potatoes, one of bread crumbs, one of chopped +parsley, a little flour, mace, an egg, pepper and salt. + +Mix the ingredients well together, bind with the egg, let stand an hour, +then form into little flat cutlets, roll in bread crumbs and fry in hot +oil, drain on paper and send to table garnished with parsley. + + +PAPRIKA CARP + +Slice and salt three pounds of carp. Steam four sliced onions with one +cup of water, to which has been added one teaspoon of paprika, add the +sliced carp and cook very slowly until the fish is done. + + +REDSNAPPER WITH TOMATO SAUCE + +Scale thoroughly, salt and pepper inside and out, and lay upon ice, +wrapped in a clean cloth overnight. When ready to cook cut up the celery +or parsley root, or both, two large onions, a carrot or two, and let +this come to a boil in about one quart of water, then lay in the fish, +whole or in pieces; let the water almost cover the fish; add a lump of +fresh butter and three or four tomatoes (out of season you may use +canned tomatoes, say three or four large spoonfuls); let the fish boil +half an hour, turning it occasionally. Try it by taking hold of the +fins, if they come out readily, the fish is done. Take it up carefully; +lay on a large platter and strain the sauce; let it boil, thicken it +with the well-beaten yolks of two eggs, adding the sauce gradually to +the eggs and stirring constantly. Garnish the fish with chopped parsley, +letting a quantity mix with the sauce. + +Redsnapper is also very good fried. + + +BONED SMELTS, SAUTED + +Take a dozen raw smelts; split them from the back lengthwise, leaving +the head and tail intact; take out the large center bone without opening +the stomach and season with salt. Put four ounces of butter into a +saucepan, and when quite hot place the smelts in it, so that the side +which was cut open is underneath. When they have attained a nice color, +turn them over and finish cooking. When ready, arrange them on a very +hot dish, pour the butter in which they were cooked over them, squeeze a +little lemon on them, then add over all some finely chopped green +parsley. Serve. + + +FISH WITH HORSERADISH SAUCE + +Clean three pounds of fresh salmon, bone, salt and let stand several +hours. Place in fish kettle with boiling salt water (one teaspoon of +salt to one quart of water), and let boil one-half hour or until well +cooked. Lift out carefully, place on hot platter and pour over +one-fourth cup of melted butter and sprinkle well with one tablespoon of +parsley. Serve in a separate bowl the following sauce; a large spoonful +with each portion of fish: Peel one-half pound of horseradish root, +grate and mix well with one pint of cream beaten stiff. The fish must +be hot and the sauce cold. + + +FISH WITH SAUERKRAUT + +Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil +the fish in salt water, then bone and shred. Fry two minced onions in +butter or oil, put them into the kettle with the fish, add two egg +yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs; +steam for half hour and serve with the kraut. + + +FILLET OF SOLE A LA MOUQUIN + +Thoroughly wash and pick over a pound of spinach, put it over the fire +with no more water than clings to the leaves and cook for ten minutes; +at the end of that time drain the spinach and chop it fine. Have ready +thin fillets of flounder, halibut, or whitefish. Cover them with +acidulated warm water--a slice of lemon in the water is all that is +wanted, and add a slice of onion, a sprig of parsley and a bit of bay +leaf. Simmer for ten minutes and drain. Put the minced spinach into the +bottom of the buttered baking-dish, arrange the fillets on it, cover +with a cream sauce to which a tablespoon of grated cheese has been +added, and brown in the oven. + + +FILLET DE SOLE A LA CREOLE + +Fillet some large flounders, and have fishman send you all the bones; +put the bones on to boil; wash, dry, and season the fillets; roll them +(putting in some bits of butter), and fasten each one with a wooden +toothpick. Strain the water from the bones; thicken with a little brown +flour and onion; add to this one-half can of tomatoes, a little cayenne +pepper, salt, and chopped green peppers. Let this sauce simmer for a +couple of hours (this need not be strained); put the fillets in a +casserole, and pour some of this sauce over them, and put in the oven +for about fifteen minutes. Then pour over the rest of the tomato sauce, +sprinkle a little chopped parsley and serve. One can add a few mushrooms +to the sauce. The mushrooms must be fried in butter before being added +to the sauce. + + +BAKED BLACK BASS + +After having carefully cleaned, salt well and lay it in the baking-pan +with a small cup of water, and strew flakes of butter on top, also salt, +pepper and a little chopped parsley. Bake about one hour, basting often +until brown. Serve on a heated platter; garnish with parsley and lemon +and make a sauce by adding a glass of sherry, a little catsup and +thicken with a teaspoon of flour, adding this to fish gravy. Serve +potatoes with fish, boiled in the usual way, making a sauce of two +tablespoons of butter. Add a bunch of parsley chopped very fine, salt +and pepper to taste, a small cup of sweet cream thickened with a +tablespoon of flour. Pour over potatoes. + + +BAKED FLOUNDERS + +Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes +of butter on top, an onion cut up, some minced celery and a few bread +crumbs. A cup of hot water put into the pan will prevent burning. Baste +often; bake until brown. + + +BAKED BASS A LA WELLINGTON + +Remove the scales and clean. Do not remove the head, tail, or fins. Put +into a double boiler one tablespoon of butter, two cups of stale bread +crumbs, one tablespoon of chopped onion, one teaspoon of chopped +parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat +all the above ingredients, season with paprika and salt, and stuff the +bass with the mixture. Sew up the fish, put into a hot oven, bake and +baste with sherry wine and butter. + +A fish weighing four or five pounds is required for the above recipe. + + +BAKED FISH--TURKISH STYLE + +Take perch and stuff with steamed onion to which has been added one +well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs, +chopped parsley or celery, salt and pepper to taste. Bake until the fish +is nicely browned. + + +SAUCE AGRISTOGA + +Fry any fish in oil, and serve the following:-- + +Beat very well two whole eggs, add two tablespoons of flour diluted with +cold water, add gradually the juice of one lemon. + + +ZUEMIMO SAUCE + +Heat one teaspoon of oil, add one tablespoon of flour, add slowly +one-half cup of vinegar diluted with water; season with salt and sugar. +If no other fish can be procured, salt herring may be used. + + +SHAD ROE + +Parboil the roe in salted water ten minutes. Drain; season with salt, +pepper and melted butter; form into balls, roll in beaten egg and +cracker crumbs and fry in hot oil or any butter substitute. + +The roe can be baked and served with tomato sauce. + + +BAKED SHAD + +Clean and split a three-pound shad. Place in a buttered dripping pan. +Sprinkle with salt and pepper, brush with melted butter and bake in a +hot oven thirty minutes. + + +SCALLOPED FISH ROE + +Boil three large roes in water with a little vinegar for ten minutes. +Plunge into cold water; wipe the roe dry. Mash the yolks of three +hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste, +tablespoon of chopped parsley, juice of half a lemon, salt and pepper to +taste. Add a cup of bread crumbs and then mix in lightly the roe that +has been broken into pieces. Put all in baking dish, cover with bread +crumbs and flakes of butter, and brown in oven. + + +BAKED MACKEREL + +Split fish, clean, and remove head and tail. Put in buttered pan, +sprinkle with salt and pepper and dot over with butter (allowing one +tablespoon to a medium-sized fish), pour over two-thirds of a cup of +milk. Bake twenty-five minutes in a hot oven. + + +STUFFED HERRING + +Make a dressing of two tablespoons of bread crumbs, one tablespoon of +chopped parsley, two tablespoons of butter, juice of one-half lemon, and +pepper and salt to taste. Add enough hot water to make soft. Fill the +herrings, roll up, tie in shape. Cover with greased paper and bake ten +to fifteen minutes. + + +FISH WITH GARLIC + +Clean, salt fish one half hour, wash and dry with a clean cloth; cut +garlic very thin, rub over fish; place in oven to bake; bake until odor +of garlic has disappeared; then let fish cool. + + +BAKED CHOPPED HERRING + +Soak herring one hour in water and then one and a half in sweet milk, +skin, bone and chop; cut up a medium-sized onion, fry in butter until +golden brown, add a cup of cream, two egg yolks and one-fourth cup of +white bread crumbs, then put in a little more cream. Butter pan, +sprinkle with crumbs or cracker dust, then put in herring, pepper +slightly. Bake in moderate oven three-quarters of an hour. + + +MARINIRTE (PICKLED) HERRING + +Take new Holland herring, remove the heads and scales, wash well, open +them and take out the milch and lay the herring and milch in milk or +water over night. Next day lay the herring in a stone jar with alternate +layers of onions cut up, also lemon cut in slices, a few cloves, whole +peppers and a few bay leaves, some capers and whole mustard seed. Take +the milch and rub it through a hair sieve, the more of them you have the +better for the sauce; stir in a spoon of brown sugar and vinegar and +pour it over the herring. + + +SALT HERRING + +Soak salt herring over night in cold water, that the salt may be drawn +out. Drain and serve with boiled potatoes, or bone and place in kettle +of cold water, let come to a boil and let simmer a few minutes until +tender, drain and pour melted butter over them and serve hot with boiled +or fried potatoes. + + +BROILED SALT MACKEREL + +Freshen the fish by soaking it over night in cold water, with the skin +uppermost. Drain and wipe dry, remove the head and tail; place it upon a +butter broiler, and slowly broil to a light brown. Place upon a hot +dish, add pepper, bits of butter, a sprinkling of parsley and a little +lemon juice. + + +BOILED SALT MACKEREL + +Soak mackerel over night in cold water, with the skin side up, that the +salt may be drawn out, change the water often, and less time is +required. Drain. Place mackerel in shallow kettle, pour water over to +cover and boil ten to fifteen minutes or until flesh separates from the +bone. Remove to platter and pour hot, melted butter over and serve with +hot potatoes. + +They may also be boiled and served with a White Sauce. + + +MARINIRTE FISH + +Take pickerel, pike or any fish that is not fat, cut into two-inch +slices, wash well, salt and set aside in a cool place for a few hours. +When ready to cook, wash slightly so as not to remove all salt from +fish. Take heads and set up to boil with a whole onion for twenty-five +minutes, then add the other pieces and two cups of vinegar, one cup of +water, four bay leaves and twelve allspice, a little pepper and ginger. +Cook for thirty-five minutes longer. Taste fish, add a little water or a +little more vinegar to taste. Then remove fish carefully so as not to +break the pieces and let cool. Strain the sauce, return fish to same, +adding a few bay leaves and allspice. Set in a cool place until sauce +forms a jelly around the fish. Can be kept covered and in a cool place +for some time. + + +SOUSED HERRING + +Split and half three herrings, roll and tie them up. Place them in a pie +plate, pour over them a cup of vinegar, add whole peppers, salt, cloves +to taste and two bay leaves. Bake in a slow oven until soft (about +twenty minutes). + + +SALMON LOAF + +Blend together one can of salmon, one cup of grated bread crumbs, two +beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half +teaspoon of paprika, one-half teaspoon of salt, one tablespoon of +chopped parsley and one tablespoon of onion juice. Place in a greased +baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot +oven for thirty minutes or until the crumbs that cover the dish are +browned. Serve with a white sauce. + + +CREAM SALMON + +Remove salmon from the can, place it in a colander and wash under +running water or scald with boiling water. Break into small pieces, stir +into one cup of hot cream sauce; bring all to a boil and serve in patty +cups or on toasted bread or crackers. + + +PICKLE FOR SALMON + +Take equal parts of vinegar, white wine and water. Boil these with a +little mace, a clove or two, a bit of ginger root, one or two whole +peppers and some grated horseradish. Take out the last named ingredient +when sufficiently boiled, and pour the pickle over the salmon, +previously boiled in strong salt and water. + + +KEDGEREE + +Cut up in small pieces about a pound of any kind of cooked fish except +herring. Boil two eggs hard and chop up. Take one cup of rice and boil +in the following manner:--After washing it well and putting it on in +boiling water, with a little salt, let it boil for ten minutes, drain it +almost dry and let it steam with the lid closely shut for ten minutes +longer without stirring. Take a clean pot and put in the fish, eggs, +rice, a good dessertspoon of butter, and pepper and salt to taste. Stir +over the fire until quite hot. Press into a mould and turn it out at +once and serve. + + +SWISS CREAMED FISH + +Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into +one cup of boiling milk and when thick and smooth add the meat of any +cold fish, picked free from skin and bones. Season with salt, pepper and +a tablespoon of butter. If the cream is desired to be extra rich one +well-beaten egg may be added one minute before removing from the fire. +Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by +many. + + +COD FISH BALLS + +Put the fish to soak over night in lukewarm water. Change again in the +morning and wash off all the salt. Cut into pieces and boil about +fifteen minutes, pour off this water and put on to boil again with +boiling water. Boil twenty minutes this time, drain off every bit of +water, put on a platter to cool and pick to pieces as fine as possible, +removing every bit of skin and bone. When this is done, add an equal +quantity of mashed potatoes, a tablespoon of butter, a very little salt +and pepper, beat up one egg and a little milk, if necessary, mix with a +fork. Flour your hands well and form into biscuit-shaped balls. Fry in +hot oil. + + +FINNAN HADDIE + +Parboil ten minutes and then broil like fresh fish. + +To bake, place the fish in a pan, add one cup of milk and one cup of +water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread +with butter and season with pepper. + + +FINNAN HADDIE AND MACARONI + +Break up and cook until tender about a package of macaroni. Pick up the +finnan haddie until you have about three-quarters as much as you have +macaroni. Mix in a greased baking-dish and pour over a drawn butter +sauce, made with cornstarch or with any good milk or cream dressing, +then cover with bread or cracker crumbs or leave plain to brown in oven. +Bake from twenty to thirty minutes. + + +SCALLOPED FISH, No. 1 + +Line a buttered baking-dish with cold flaked fish. Sprinkle with salt +and pepper; add a layer of cold cooked rice, dot with butter; repeat and +cover with cracker or bread crumbs. Bake fifteen to twenty minutes. + + +SCALLOPED FISH, No. 2 + +Butter a dish, place in a layer of cold cooked fish, sprinkle with bread +crumbs, parsley, salt, butter and pepper; repeat. Cover with white +sauce, using one tablespoon of flour to two tablespoons of butter and +one cup of milk. Sprinkle top with buttered bread crumbs and bake. + + + + +*SAUCES FOR FISH AND VEGETABLES* + + +These sauces are made by combining butter and flour and thinning with +water or other liquid. A sauce should never be thickened by adding a +mixture of flour and water, as in that case the flour is seldom well +cooked; or by adding flour alone, as this way is certain to cause lumps. +The flour should be allowed to cook before the liquid is added. + +All sauces containing butter and milk should be cooked in a double +boiler. + +If so desired, any neutral oil--that is, vegetable or nut oil--may be +substituted for the butter called for in the recipe. + +Care in preparation of a sauce is of as much importance as is the +preparation of the dish the sauce garnishes. + + +DRAWN BUTTER SAUCE + +Melt two tablespoons of butter and stir in two tablespoons of flour. Add +carefully one cup of boiling water, then season with one-half teaspoon +of salt and a dash of pepper and paprika. + +Many sauces are made with drawn butter as a foundation. For caper sauce +add three tablespoons of capers. + +For egg sauce add one egg, hard-boiled and chopped fine. + + +BEARNAISE SAUCE + +There are several ways of making Bearnaise sauce. This is one very +simple rule: Bring to the boil two tablespoons each of vinegar and +water. Simmer in it for ten minutes a slice of onion. Take out the onion +and add the yolks of three eggs beaten very light. Take from the fire, +add salt and pepper to season, and four tablespoons of butter beaten to +a cream, and added slowly. + +*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four +tablespoons of oil and four of water. Add a cup of boiling water and +cook slowly until thick and smooth. Take from the fire, and add minced +onion, capers, olives, pickles, and parsley and a little tarragon +vinegar. + + +CUCUMBER SAUCE + +Pare two large cucumbers; remove seeds, if large; chop fine and squeeze +dry. Season with salt, vinegar, paprika and add one-half cup of cream. + + +SAUCE HOLLANDAISE + +Mix one tablespoon of butter and one of flour in a saucepan and add +gradually half a pint of boiling water. Stir until it just reaches the +boiling point; take from the fire and add the yolks of two eggs. Into +another saucepan put a slice of onion, a bay leaf, and a clove of +garlic; add four tablespoons of vinegar, and stand this over the fire +until the vinegar is reduced one-half. Turn this into the sauce, stir +for a moment; strain through a fine sieve; add half a teaspoon of salt +and serve. This sauce may be varied by adding lemon juice instead of +vinegar, or by using the water in which the fish was boiled. It is one +of the daintiest of all sauces. + + +MUSTARD SAUCE + +Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil +or butter melted, pepper and salt to taste. Add this to two hard-boiled +eggs chopped fine, with a small onion and about the same quantity of +parsley as eggs; and mix all well together. + + +MAITRE D'HOTEL BUTTER + +Work into one-half cup of butter all the lemon juice it will take, and +add a teaspoon of minced parsley. + + +PICKLE SAUCE + +Cream two tablespoons of butter, add one teaspoon of salt and one +tablespoon of chopped pickle. A speck of red pepper may be added. + + +SARDELLEN, OR HERRING SAUCE + +Brown a spoon of flour in heated fat, add a quantity of hot fish stock +and a few sardellen chopped fine, which you have previously washed in +cold water, also a finely-chopped onion. Let this boil a few minutes, +add a little vinegar and sugar; strain this sauce through a wire sieve +and add a few capers and a wineglass of white wine and let it boil up +once again and thicken with the yolk of one egg. + + +SAUCE VINAIGRETTE + +Rub the mixing bowl with a clove of garlic, add one-half teaspoon of +salt, dash of white pepper, and a teaspoon of cold water or a bit of +ice, then four tablespoons of oil. Mix until the salt is dissolved, +remove the ice and add ten drops of tabasco sauce, two tablespoons +tarragon vinegar, one tablespoon grated onion, one tablespoon chopped +parsley and one chopped gherkin. + + +ANCHOVY SAUCE + +Mix six tablespoons of melted butter and one and one-half teaspoons +anchovy paste, place in double boiler and allow to boil for about six +minutes. Flavor with lemon juice. + + +SAUCE PIQUANTE + +To one pint of drawn butter add one tablespoon each of vinegar and lemon +juice and two tablespoons each of chopped capers, pickles, and olives, +one-half teaspoon onion juice, a few grains cayenne pepper. + + +SAUCE TARTARE + +Add to a half pint of well-made mayonnaise dressing two olives, one +gherkin and one small onion, chopped fine. Chop sufficient parsley to +make a tablespoonful, crush it in a bowl and add it first to the +mayonnaise. Stir in at least a tablespoon of drained capers and serve +with fried or broiled fish. + + +WHITE SAUCE (FOR VEGETABLES) + +Place two tablespoons of butter in a saucepan; stir until melted: add +two tablespoons of flour mixed with one-fourth of a teaspoon of salt and +a few grains of pepper. Stir until smooth. Add one cup of milk gradually +and continue to stir until well mixed and thick. Chopped parsley may be +added. Used for creamed vegetables--potatoes, celery, onion, peas, etc. + + +CREAM MUSTARD SAUCE + +Make white sauce as directed above. Mix one tablespoon of mustard with a +teaspoon of cold water and stir into the sauce about two minutes before +serving. The quantity of mustard may be increased or diminished, as one +may desire the flavor strong or mild. + + +CURRY SAUCE + +Use one teaspoon of curry in the flour while making white sauce. + + +SPANISH SAUCE + +Cook one onion and green pepper chopped fine in hot butter; add four +tablespoons of flour, stir until smooth. Add two cups of strained +tomatoes. Season with salt and pepper. + + +TOMATO SAUCE + +Brown one tablespoon butter with one minced onion, then add one +tablespoon of flour. When brown stir in two cups of tomatoes which have +previously been cooked and strained, add also one teaspoon of sugar, a +pinch of salt, pepper, and red pepper, also one tablespoon of vinegar +and one tablespoon of tomato catsup. + + + + +*SAUCES FOR MEATS* + + +APPLE SAUCE + +Pare and quarter tart apples. Put them in a saucepan with just enough +water to keep them from burning; bring to a boil quickly and cook until +the pieces are soft. Then press through a colander and add four +tablespoons of sugar (or less) to each pint of apples. + +If desired, cinnamon or grated nutmeg may be sprinkled over the top +after the apple sauce is in the serving dish, or a little stick cinnamon +or lemon peel may be cooked with the apples. Serve with goose. + + +BROWN SAUCE + +Fry one tablespoon chopped onion in one tablespoon fat. Add one +tablespoon of flour, one cup of soup stock, one teaspoon lemon juice, +salt and pepper to taste. Strain before serving. + +The following sauces can be made by using brown sauce as a foundation: + +*Mushroom Sauce.*--Add one-half cup mushrooms. + +*Olive Sauce.*--Add a dozen olives, chopped fine. + +*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly. +Thicken with flour. + + +CRANBERRY SAUCE + +To one pint of cranberries take one and one-quarter cups of water. + +Put the cranberries on with the water and cook until soft; strain +through a cloth; weigh and add three-fourths of a pound of sugar to +every pint of juice. Cook ten minutes; pour into molds and set aside to +cool. Serve with poultry, game or mutton. + + +STEWED CRANBERRIES + +Boil together one and one-half cups of sugar and one cup of water for +seven minutes, then add three cups of cranberries, well washed and +picked, and cook until the berries burst. Serve the same as cranberry +sauce. + + +SAUCE BORDELAISE + +Nice for broiled steaks. Take one medium-sized onion, chopped very fine +and browned in fat; add a cup of strong beef gravy and a cup of claret +or white wine; add pepper, salt and a trifle of finely-chopped parsley; +allow this to simmer and thicken with a little browned flour. + + +CARAWAY, OR KIMMEL SAUCE + +Heat a tablespoon drippings in a spider; add a little flour; stir smooth +with a cup of soup stock, added at once, and half a teaspoon of caraway +seeds. + + +ONION SAUCE + +Stew some finely-chopped onions in fat; you may add half a clove of +garlic, cut extremely fine; brown a very little flour in this, season +with salt and pepper and add enough soup stock to thin it. + + +LEMON SAUCE + +Boil some soup stock with a few slices of lemon, a little sugar and +grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or +yolk of egg. Mostly used for stewed poultry. + + +MINT SAUCE + +Chop some mint fine; boil half a cup of vinegar with one tablespoon of +sugar; throw in the mint and boil up once; pour in a sauceboat and cool +off a little before serving. + + +RAISIN SAUCE + +Brown some fat in a spider, stir in a tablespoon of flour; stir until it +becomes a smooth paste; then add hot soup, stirring constantly; add a +handful of raisins, some pounded almonds, a few slices of lemon, also a +tablespoon of vinegar; brown sugar to taste: flavor with a few cloves +and cinnamon, and if you choose to do so, grate in part of a stick of +horseradish and the crust of a rye loaf. Very nice for fat beef. + + +HORSERADISH SAUCE, No. 1 + +Grate a good-sized stick of horseradish; take some soup stock and a +tablespoon of fat, salt and pepper to taste, a little grated stale +bread, a few pounded almonds. Let all boil up and then add the meat. + + +HORSERADISH SAUCE, No. 2 + +Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter +of an onion in it, and fry light brown, then brown one tablespoon +cracker meal or flour and add two tablespoons of grated horseradish; +let this brown a bit, then add some soup stock, one tablespoon of brown +sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of +vinegar. Let cook a few minutes then add one more tablespoon of +horseradish and if necessary a little more sugar or vinegar. Lay the +meat in this sauce and cover on back of stove until ready to serve. If +gas stove is used, place over the simmering flame. + + +KNOBLAUCH SAUCE (GARLIC) + +Heat a tablespoon of drippings, either of meat or goose in a frying-pan; +cut up one or two cloves of garlic very fine and let it brown slightly +in the heated fat; add a tablespoon of flour, a cup of soup stock or +warm water, salt, pepper to taste. + + +MAITRE D'HOTEL SAUCE + +Take a heaping tablespoon of drippings or goose-fat, heat it in a +spider, stir two teaspoons of flour into this, then add gradually and +carefully a small cup of hot soup or water, the former is preferable; +add some chopped parsley, also the juice of a lemon; salt and pepper; +stir up well. May be used either with roast or boiled meats. + + + + +*FRYING* + + +PREPARED BREAD CRUMBS FOR FRYING + +All scraps of bread should be saved for crumbs, the crusts being +separated from the white part, then dried, rolled, and sifted, and put +away until needed in a covered glass jar. + +The brown crumbs are good for the first coating, the white ones for the +outside, as they give better color. Cracker crumbs give a smooth +surface, but for most things bread crumbs are preferable. + +For meats a little salt and pepper, and for sweet articles, a little +sugar, should be mixed with the crumbs. Crumbs left on the board should +be dried, sifted, and kept to be used again. + + +FRYING + +Frying is cooking in very hot fat or oil, and the secret of success is +to have the fat hot enough to harden the outer surface of the article to +be fried immediately and deep enough to cover these articles of food. As +the fat or oil can be saved and used many times, the use of a large +quantity is not extravagant. + +To fry easily one must have, in addition to the deep, straight-sided +frying-pan, a frying-basket, made from galvanized wire, with a side +handle. The bale handles are apt to become heated, and in looking for +something to lift them, the foods are over-fried. The frying-pan must be +at least six inches deep with a flat bottom; iron, granite ware or +copper may be used, the first two are preferable. There must be +sufficient fat to wholly cover the articles fried, but the pan must not +be too full, or there is danger of overflow when heavy articles are put +in. After each frying, drain the fat or oil, put it into a receptacle +kept for the purpose, and use it over and over again as long as it +lasts. As the quantity begins to lessen, add sufficient fresh fat or oil +to keep up the amount. + +Always put the fat or oil in the frying-pan before you stand it over the +fire. + +Wait until it is properly heated before putting in the articles to be +fried. + +Fry a few articles at a time. Too many will cool the fat or oil below +the point of proper frying and they will absorb grease and be +unpalatable. + +Put articles to be fried in the wire frying-basket and lower into the +boiling hot fat or oil. Test the fat by lowering a piece of stale bread +into it, if the bread browns in thirty seconds the fat is sufficiently +hot. + +Fry croquettes a light brown; drain over the fat, lift the frying-basket +from the hot fat to a round plate, remove the articles from the basket +quickly to brown paper, drain a moment and serve. + +When frying fish or any food that is to be used at a milk meal, use oil. +Olive oil is the best, but is very expensive for general use. Any other +good vegetable oil or nut oil will do as substitute. + +When the food is intended for a meat meal; fat may be prepared according +to the following directions and used in the same manner as oil. + + +TO RENDER GOOSE, DUCK OR BEEF FAT + +Cut the fat into small pieces. Put in a deep, iron kettle and cover with +cold water. Place on the stove uncovered; when the water has nearly all +evaporated, set the kettle back and let the fat try out slowly. When the +fat is still and scraps are shriveled and crisp at the bottom of the +kettle, strain the fat through a cloth into a stone crock, cover and set +it away in a cool place. The water may be omitted and the scraps slowly +tried out on back of stove or in moderate oven. When fat is tried out, +pour in crock. + +Several slices of raw potato put with the fat will aid in the +clarifying. + +All kinds of fats are good for drippings except mutton fat, turkey fat +and fat from smoked meats which has too strong a flavor to be used for +frying, but save it with other fat that may be unsuitable for frying, +and when six pounds are collected make it into hard soap. + + +TO MAKE WHITE HARD SOAP + +Save every scrap of fat each day; try out all that has accumulated; +however small the quantity. This is done by placing the scraps in a +frying-pan on the back of the range. If the heat is low, and the grease +is not allowed to get hot enough to smoke or burn, there will be no odor +from it. Turn the melted grease into tin pails and keep them covered. +When six pounds of fat have been obtained, turn it into a dish-pan; add +a generous amount of hot water, and stand it on the range until the +grease is entirely melted. Stir it well together; then stand it aside to +cool. This is clarifying the grease. The clean grease will rise to the +top, and when it has cooled can be taken off in a cake, and such +impurities as have not settled in the water can be scraped off the +bottom of the cake of fat. + +Put the clean grease into the dish-pan and melt it. Put a can of +Babbitt's lye in a tin pail; add to it a quart of cold water, and stir +it with a stick or wooden spoon until it is dissolved. It will get hot +when the water is added; let it stand until it cools. Remove the melted +grease from the fire, and pour in the lye slowly, stirring all the time. +Add two tablespoons of ammonia. Stir the mixture constantly for twenty +minutes or half an hour, or until the soap begins to set. + +Let it stand until perfectly hard; then cut it into square cakes. This +makes a very good, white hard soap which will float on water. + + + + +*ENTREES* + + +CROQUETTES + +Combine ingredients as directed in the recipe, roll the mixture lightly +between the hands into a ball. Have a plentiful supply of bread crumbs +spread evenly on a board; roll the ball lightly on the crumbs into the +shape of a cylinder, and flatten each end by dropping it lightly on the +board; put it in the egg (to each egg add one tablespoon of water, and +beat together), and with a spoon moisten the croquette completely with +the egg; lift it out on a knife-blade, and again roll lightly in the +crumbs. Have every part entirely covered, so there will be no opening +through which the grease may be absorbed. Where a light yellow color is +wanted, use fresh white crumbs grated from the loaf (or rubbed through a +puree sieve) for the outside, and do not use the yolk of the egg. Coarse +fresh crumbs are used for fish croquettes, which are usually made in the +form of chops, or half heart shape. A small hole is pricked in the +pointed end after frying, and a sprig of parsley inserted. Have all the +croquettes of perfectly uniform size and shape, and lay them aside on a +dish, not touching one another, for an hour or more before frying. This +will make the crust more firm. + +The white of an egg alone may be used for egging them, but not the yolk +alone. Whip the egg with the water, just enough to break it, as +air-bubbles in the egg will break in frying, and let the grease +penetrate. Serve the croquettes on a platter, spread them on a napkin +and garnish with sprigs of parsley. + + +CHICKEN CROQUETTES, No. 1 + +Cook one-half tablespoon of flour in one tablespoon chicken-fat, add +one-half cup of soup stock gradually, and one-half teaspoon each of +onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one +and one-half cups of veal or chicken, chopped very fine, one pair of +brains which have been boiled, mix these well, remove from the fire and +add one well-beaten egg. Turn this mixture out on a flat dish and place +in ice-box to cool. Then roll into small cones, dip in beaten egg, roll +again in powdered bread or cracker crumbs and drop them into boiling +fat, fry until a delicate brown. + + +CHICKEN CROQUETTES, No. 2 + +Chop the chicken very fine, using the white meat alone, or the dark meat +alone, or both together. Season with salt, pepper, onion-juice, and +lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or +truffles are used with chicken, and a combination of two or more of them +much improves the quality of the croquettes. + + +CROQUETTES OF CALF'S BRAINS + +Lay the brains in salt water an hour, or until they look perfectly +white, then take out one at a time, pat with your hands to loosen the +outer skin and pull it off. Beat or rub them to a smooth paste with a +wooden spoon, season with salt and pepper and a very little mace; add a +beaten egg and about one-half cup of bread crumbs. Heat fat in a spider +and fry large spoonfuls of this mixture in it. + + +MEAT CROQUETTES + +Veal, mutton, lamb, beef and turkey croquettes may be prepared in the +same way as chicken croquettes. + + +MEAT AND BOILED HOMINY CROQUETTES + +Equal proportions. + + +SWEETBREAD CROQUETTES + +Cut the boiled sweetbreads into small dice with a silver knife. Mix with +mushrooms, using half the quantity of mushrooms that you have of +sweetbreads. Use two eggs in the sauce. + + +VEAL CROQUETTES + +Veal is often mixed with chicken, or is used alone as a substitute for +chicken. Season in same manner and make the same combinations. + + +CAULIFLOWER CROQUETTES + +Finely chop cold cooked cauliflower, mix in one small, finely chopped +onion, one small bunch of parsley finely chopped, one-half cup of bread +crumbs and one well-beaten egg. Carefully mix and mold into croquette +forms, dip in cracker dust and fry in deep, smoking fat until a light +brown. + + +EGGPLANT CROQUETTES (ROUMANIAN) + +Peel the eggplant, place in hot water and boil until tender, drain, add +two eggs, salt, pepper, two tablespoons of matzoth or white flour or +bread crumbs, beat together; fry in butter or oil by tablespoonfuls. + + +CROQUETTES OF FISH + +Take any kind of boiled fish, separate it from the bones carefully, chop +with a little parsley, salt and pepper to taste. Beat up one egg with +one teaspoon of milk and flour. Roll the fish into balls and turn them +in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve +with any sauce or a mayonnaise. + + +POTATO CROQUETTES + +Work into two cups of mashed potatoes, a tablespoon of melted butter, +until smooth and soft; add one egg well-beaten and beat all together +with a wooden spoon. Season with salt and nutmeg. Roll each in beaten +egg then in bread crumbs, fry in hot oil or butter substitute. If +desired chicken-fat may be substituted for the butter and the croquettes +fried in deep fat or oil. + + +SWEET POTATO CROQUETTES + +Press through a ricer sufficient hot baked sweet potatoes to measure one +pint. Place over the fire. Add one teaspoon of butter or drippings, the +beaten yolks of two eggs, pepper and salt to taste, and beat well with a +fork until the mixture leaves the sides of the pan. Cool slightly, form +into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in +crumbs and fry in hot oil or fat. + + +PEANUT AND RICE CROQUETTES + +To one cup of freshly cooked rice allow one cup of peanut butter, four +tablespoons of minced celery, one teaspoon of grated onion, one +tablespoon of canned tomatoes, and salt and pepper to taste. Mix well; +add the white of one egg, reserving the yolk for coating the croquettes. +Shape into croquettes and let stand in a cold place for an hour, then +coat with the egg yolk mixed with one tablespoon of water and roll in +stale bread crumb dust until well covered. Fry in any hot oil or butter +substitute. + + +RICE CROQUETTES, No. 1 + +Separate the white and yolk of one egg and reserve about half the yolk +for coating the croquette. Beat the rest with the white. Mix with two +cups of boiled or steamed rice and one-half teaspoon of salt, form into +oblong croquettes or small balls. Mix the reserved part of the egg yolk +with a tablespoon of cold water. Dip croquettes in this and then roll in +fine bread crumbs. Repeat until well-coated, then fry brown in deep +oil. + + +RICE CROQUETTES, No. 2 + +Put on with cold water one cup of rice, and let boil until tender. +Drain, and mix with the rice, one tablespoon of butter, yolks of three +eggs, and pinch of salt. About one tablespoon of flour may be added to +hold the croquettes together. Beat the whites of the three eggs to a +stiff froth, reserving some of the beaten white for egging croquettes, +mix this in last, shape into croquettes and fry in hot oil or butter +substitute. Place on platter and serve with a lump of jelly on each +croquette. + + +CALF'S BRAINS (SOUR) + +Lay the brains in ice-water and then skin. They will skin easily by +taking them up in your hands and patting them, this will help to loosen +all the skin and clotted blood that adheres to them. Lay in cold salted +water for an hour at least, then put on to boil in half vinegar and half +water (a crust of rye bread improves the flavor of the sauce). Add one +onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves +and a little salt, boil altogether about fifteen minutes. Serve on a +platter and decorate with parsley. Eat cold. + + +CALF'S BRAINS FRIED + +Clean as described in calf's brains cooked sour; wipe dry, roll in +rolled cracker flour, season with salt and pepper and fry as you would +cutlets. + + +BRAINS (SWEET AND SOUR) + +Clean as described above. Lay in ice-cold salted water for an hour. Cut +up an onion, a few slices of celery root, a few whole peppers, a little +salt and a crust of rye bread. Lay the brains upon this bed of herbs and +barely cover with vinegar and water. Boil about fifteen minutes, then +lift out the brains, with a perforated skimmer, and lay upon a platter +to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses, +one-half teaspoon of cinnamon, a few seedless raisins and a few pounded +almonds. Moisten this with vinegar and add the boiling sauce. Boil the +sauce ten minutes longer and pour scalding over the brains. Eat cold and +decorate with slices of lemon. + + +DEVILED BRAINS + +Put one tablespoon of fat in skillet, and when hot add two tablespoons +of flour, rub until smooth, and brown lightly, then add one-half can of +tomatoes, season with salt, pepper, finely-chopped parsley, and a dash +of cayenne pepper, and the brains which have previously been cleaned, +scalded with boiling water, and cut in small pieces. Cook a few minutes, +and then fill the shells with the mixture. Over each shell sprinkle +bread crumbs, and a little chicken-fat. Put shells in pan and brown +nicely. Serve with green peas. + + +BRAINS WITH EGG SAUCE + +Wash brains well, skin, boil fifteen minutes in salt water; slice in +stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in +the brains with a little marjoram; let it cook gently for one-half hour. +Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little +chopped parsley; when it is rubbed smooth, stir it into saucepan; stir +well to prevent curdling. + + +JELLIED CHICKEN + +Boil a chicken in as little water as possible until the meat falls from +the bones, chop rather fine and season with pepper and salt. Put into a +mold a layer of the chopped meat and then a layer of hard-boiled eggs, +cut in slices. Fill the mold with alternate layers of meat and eggs +until nearly full. Boil down the liquor left in the kettle until half +the quantity. While warm, add one-quarter of a cup aspic, pour into the +mold over the meat. Set in a cool place overnight to jelly. + + +PRESSED CHICKEN + +Boil one or more chickens just as you would for fricassee, using as +little water as possible. When tender remove all the meat from the bone +and take off all the skin. Chop as fine as possible in a chopping bowl +(it ought to be chopped as fine as powder). Add all the liquor the +chicken was boiled in, which ought to be very little and well seasoned. +Press it into the shape of a brick between two platters, and put a heavy +weight over it so as to press hard. Set away to cool in ice-chest and +garnish nicely with parsley and slices of lemon before sending to the +table. It should be placed whole upon the table, and sliced as served. +Serve pickles and olives with it. Veal may be pressed in the same way, +some use half veal and half chicken, which is equally nice. + + +HOME-MADE CHICKEN TAMALES + +Boil till tender one large chicken. Have two quarts of stock left when +chicken is done. Remove chicken and cut into medium-sized pieces. Into +the stock pour gradually one cup of corn meal or farina, stirring until +it thickens. If not the proper consistency, add a little more meal. +Season with one tablespoon of chili sauce, three tablespoons of tomato +catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty +minutes, then add chicken. Serve in ramekins. + + +CHICKEN FRICASSEE, WITH NOODLES + +Prepare a rich "Chicken Fricassee" (recipe for which you will find among +poultry recipes), but have a little more gravy than usual. Boil some +noodles or macaroni in salted water, drain, let cold water run through +them, shake them well and boil up once with chicken. Serve together on a +large platter. + + +SWEETBREAD GLACE, SAUCE JARDINIERE WITH SPAGHETTI + +Put on some poultry drippings to heat in a saucepan, cut up an onion, +shredded very fine and then put in the sweetbreads, which have been +picked over carefully and lain in salt water an hour before boiling. +Salt and pepper the sweetbreads before putting in the kettle, slice two +tomatoes on top and cover up tight and set on the back of stove to +simmer slowly. Turn once in a while and add a little soup stock. Boil +one-half cup of string beans, half a can of canned peas, one-half cup of +currants, cut up extremely fine, with a tablespoon of drippings, a +little salt and ground ginger. When the vegetables are tender, add to +the simmering sweetbreads. Thicken the sauce with a teaspoon of flour. +Have the sauce boiled down quite thick. Boil the spaghetti in salted +water until tender. Serve with the sweetbreads. + + +CHICKEN A LA SWEETBREAD + +Take the breast of chicken that has been fricasseed, cut up into small +pieces, and add mushrooms. Make brown sauce. Serve in pate shells. + + +SWEETBREADS + +Wash the sweetbreads very carefully and remove all bits of skin and +fatty matter. Cover with cold water, salt and boil for fifteen minutes. +Then remove from the boiling water and cover with cold water. Sprinkle +with salt and pepper, roll in beaten egg and bread crumbs, and fry a +nice brown in hot fat. + + +SWEETBREAD SAUTE WITH MUSHROOMS + +Clean sweetbread, boil until tender, and cut in small pieces. Take one +tablespoon of fat, blend in one tablespoon of flour; add half the +liquor of a can of mushrooms and enough soup stock to make the necessary +amount of gravy; add a little catsup, mushroom catsup, and a few drops +of kitchen bouquet, a clove of garlic, and a small onion; salt and +pepper to taste. Cook this about an hour, and then remove garlic and +onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very +fine. + + +VEAL SWEETBREADS (FRIED) + +Wash and lay your sweetbreads in slightly salted cold water for an hour; +Pull off carefully all the outer skin, wipe dry and sprinkle with salt +and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and +fry slowly on the back of the stove, turning frequently until they are a +nice brown. + + +CALF'S FEET, PRUNES AND CHESTNUTS + +Two calf's feet, sawed into joints, seasoned with pepper and salt a day +before using. Place in an iron pot, one-half pound Italian chestnuts +that have been scalded and skinned, then the calf's feet, one-eighth +pound of raisins, one pound of fine prunes, one small onion, one small +head of celery root, two olives cut in small pieces, one-eighth teaspoon +of paprika, one cup of soup stock. Stew slowly for five hours, and add +one hour before serving, while boiling, a wine glass claret and a wine +glass sherry. Do not stir. + + +CALF'S FEET, SCHARF + +Take calf's feet, saw into joints; put on to boil within cold water and +boil slowly until the gristle loosens from the bones. Season with salt, +pepper; and a clove or two of garlic. Serve hot or cold to taste. + + +CALF'S FOOT JELLY, No. 1 + +After carefully washing one calf's foot, split and put it on with one +quart water. Boil from four to five hours. Strain and let stand +overnight. Put on stove next day and when it begins to boil add the +stiff-beaten whites of two eggs; boil till clear, then strain through +cheesecloth. Add sherry and sugar to taste. Let it become firm before +serving. + + +SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2 + +Take one calf's head and four calf's feet, and clean carefully. Let them +lay in cold water for half an hour. Set on to boil with four quarts of +water. Add two or three small onions, a few cloves, salt, one teaspoon +of whole peppers, two or three bay leaves, juice of a large lemon +(extract the seeds), one cup of white wine and a little white wine +vinegar (just enough to give a tart taste). Let this boil slowly for +five or six hours (it must boil until it is reduced one-half). Then +strain, through a fine hair sieve and let it stand ten or twelve hours. +Remove the meat from the bones and when cold cut into fine pieces. Add +also the boiled brains (which must be taken up carefully to avoid +falling to pieces). Skim off every particle of fat from the jelly and +melt slowly. Add one teaspoon of sugar and the whipped whites of three +eggs, and boil very fast for about fifteen minutes, skimming well. +Taste, and if not tart enough, add a dash of vinegar. Strain through a +flannel bag, do not squeeze or shake it until the jelly ceases to run +freely. Remove the bowl and put another under, into which you may press +out what remains in the bag (this will not be as clear, but tastes quite +as good). Wet your mould, put in the jelly and set in a cool place. In +order to have a variety, wet another mould and put in the bits of meat, +cut up, and the brains and, lastly, the jelly; set this on ice. It must +be thick, so that you can cut it into slices to serve. + + +ASPIC (SULZ) + +Set on to boil two calf's feet, chopped up, one pound of beef and one +calf's head with one quart water and one cup of white wine. Add one +celery root, three small onions, a bunch of parsley, one dozen whole +peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine +salt. Boil steadily for eight hours and then pour through a fine hair +sieve. When cold remove every particle of fat and set on to boil again, +skimming until clear. Then break two eggs, shells and all, into a deep +bowl, beat them up with one cup of vinegar, pour some of the soup stock +into this and set all back on the stove to boil up once, stirring all +the while. Then remove from the fire and pour through a jelly-bag as you +would jelly. Pour into jelly-glasses or one large mould. Set on ice. + + +GANSLEBER IN SULZ (GOOSE-LIVER ASPIC) + +Fry a large goose liver in goose-fat. Season with salt, pepper, a few +whole cloves and a very little onion. Cut it up in slices and mix with +the sulz and the whites of hard-boiled eggs. + + +GANSLEBER PUREE IN SULZ + +After the liver is fried, rub it through a sieve or colander and mix +with sulz. + + +GOOSE LIVER + +If very large cut in half, dry well on a clean cloth, after having lain +in salted water for an hour. Season with fine salt and pepper, fry in +very hot goose-fat and add a few cloves. While frying cut up a little +onion very fine and add. Then cover closely and smother in this way +until you wish to serve. Dredge the liver with flour before frying and +turn occasionally. Serve with a slice of lemon on each piece of liver. + + +GOOSE LIVER WITH GLACED CHESTNUTS + +Prepare as above and garnish with chestnuts which have been prepared +thus: Scald until perfectly white, heat some goose-fat, add nuts, a +little sugar and glaze a light brown. + + +GOOSE LIVER WITH MUSHROOM SAUCE + +Take a large white goose liver, lay in salt water for an hour (this rule +applies to all kinds of liver), wipe dry, salt, pepper and dredge with +flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves, +a few slices of celery, cut very fine, whole peppers, one bay leaf, and +some mushrooms. Cover closely and stew a few minutes. Add lemon juice to +sauce. + + +SPANISH LIVER + +Boil in salt water one-half pound calf's liver. Drain and cut into small +cubes. Chop one onion, one tablespoon parsley, some mint; add two +cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive +oil, and one cup of soup stock. Add one cup of bread crumbs which have +been soaked in hot water and then drained. Mix all with the liver and +bring to a boil. Serve with Spanish rice. + + +STEWED MILT + +Clean the milt thoroughly and boil with your soup meat. Set to boil with +cold water and let it boil about two hours. Then take it out and cut +into finger lengths and prepare the following sauce: Heat one tablespoon +of drippings in a spider. When hot cut up a clove of garlic very fine +and brown slightly in the fat. Add a tablespoon of flour, stirring +briskly, pepper and salt to taste and thin with soup stock, then the +pieces of milt and let it simmer slowly. If the sauce is too thick add +more water or soup stock. Some add a few caraway seeds instead of the +garlic, which is a matter of taste. + + +GEFILLTE MILZ (MILT) + +Clean the milt by taking off the thin outer skin and every particle of +fat that adheres to it. Lay it on a clean board, make an incision with +a knife through the centre of the milt, taking care not to cut through +the lower skin, and scrape with the edge of a spoon, taking out all the +flesh you can without tearing the milt and put it into a bowl until +wanted. In the meantime dry the bread, which you have previously soaked +in water, in a spider in which you have heated some suet or goose oil, +and cut up part of an onion in it very fine. When the bread is +thoroughly dried, add it to the flesh scraped from the milt. Also two +eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme +(leave out the latter if you object to the flavor), and add a speck of +ground ginger instead. Now work all thoroughly with your hands and fill +in the milt. The way to do this is to fill it lengthwise all through the +centre and sew it up; when done prick it with a fork in several places +to prevent its bursting while boiling. You can parboil it after it is +filled in the soup you are to have for dinner, then take it up carefully +and brown slightly in a spider of heated fat; or form the mixture into a +huge ball and bake it in the oven with flakes of fat put here and there, +basting often. Bake until a hard crust is formed over it. + + +CALF'S LIVER SMOTHERED IN ONIONS + +Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an +onion in it and when the onion is of a light yellow color, place in the +liver which you have previously sprinkled with fine salt and dredged +with flour. Add a bay leaf, five cloves and two peppercorns. Cover up +tight and stew the liver, turning it occasionally and when required +adding a little hot water. + + +CHICKEN LIVERS + +Slice three or four livers from chicken or other fowl and dredge well +with flour. Fry one minced onion in one tablespoon of fat until light +brown. Put in the liver and shake the pan over the fire to sear all +sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and +one-half cup of strong soup stock. Allow it to boil up once. Add one +tablespoon claret or sherry and serve immediately on toast. + + +KISCHKES--RUSSIAN STYLE + +Buy beef casings of butcher. Make a filling of fat, flour (using +one-third cup fat to one cup flour) and chopped onions. Season well with +salt and pepper, cut them in short lengths, fasten one end, stuff and +then fasten the open end. If they are not already cleaned the surface +exposed after filling the casing is scraped until cleaned after having +been plunged into boiling water. Slice two large onions in a +roasting-pan, and roast the kischkes slowly until well done and well +browned. Baste frequently with liquid in the pan. + + +KISCHKES + +Prepare as above. If the large casings are used they need not be cut in +shorter lengths. Boil for three hours in plenty of water and when done, +put in frying-pan with one tablespoon of fat, cover and let brown +nicely. Serve hot. + + +HASHED CALF'S LUNG AND HEART + +Lay the lung and heart in water for half an hour and then put on to boil +in a soup kettle with your soap meat intended for dinner. When soft, +remove from the soup and chop up quite fine. Heat one tablespoon of +goose fat in a spider; chop up an onion very fine and add to the heated +fat. When yellow, add the hashed lung and heart, salt, pepper, soup +stock and thicken with flour. You may prepare this sweet and sour by +adding a little vinegar and brown sugar, one-half teaspoon of cinnamon +and one tablespoon of molasses; boil slowly; keep covered until ready to +serve. + + +TRIPE A LA CREOLE + +Boil tripe with onion, parsley, celery, and seasoning; cut in small +pieces, then boil up in the following sauce: Take one tablespoon of fat, +brown it with two tablespoons of flour; then add one can of boiled and +strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve +in ramekins. + + +TRIPE, FAMILY STYLE + +Scald and scrape two pounds tripe and cut into inch squares. Take big +kitchen spoon of drippings and put in four large onions quartered and +three small cloves of garlic cut up very fine. Let steam, but not brown. +When onions begin to cook, put in tripe and steam half an hour. Then +cover tripe with water and let cook slowly three hours. Boil a few +potatoes and cut in dice shapes and add to it. Half an hour before +serving, add the following, after taking off as much fat from the tripe +as possible: Three tablespoons of flour thinned with little water; add +catsup, paprika, ginger, and one teaspoon of salt. It should all be +quite thick, like paste, when cooked. + + +BOILED TONGUE, (SWEET AND SOUR) + +Lay the fresh tongue in cold water for a couple of hours and then put it +on to boil in enough water to barely cover it, adding salt. Boil until +tender. To ascertain when tender run a fork through the thickest part. A +good rule is to boil it, closely covered, from three to four hours +steadily. Pare off the thick skin which covers the tongue, cut into even +slices, sprinkle a little fine salt over each piece and then prepare the +following sauce: Put one tablespoon of drippings in a kettle or spider +(goose fat is very good). Cut up an onion in it, add a tablespoon of +flour and stir, adding gradually about a pint of the liquor in which the +tongue was boiled. Cut up a lemon in slices, remove the seeds, and add +two dozen raisins, a few pounded almonds, a stick of cinnamon and a few +cloves. Sweeten with four tablespoons of brown sugar in which you have +put one-half teaspoon of ground cinnamon, one tablespoon of molasses and +two tablespoons of vinegar. Let this boil, lay in the slices of tongue +and boil up for a few minutes. + + +FILLED TONGUE + +Take a pickled tongue, cut it open; chop or grind some corned beef; add +one egg; brown a little onion, and add some soaked bread; fill tongue +with it, and sew it up and boil until done. + + +SMOKED TONGUE + +Put on to boil in a large kettle, fill with cold water, enough to +completely cover the tongue; keep adding hot water as it boils down so +as to keep it covered with water until done. Keep covered with a lid +while boiling and put a heavy weight on the top of the lid so as not to +let the steam escape. (If you have an old flat iron use it as a weight.) +It should boil very slowly and steadily for four hours. When tongue is +cooked set it outdoors to cool in the liquor in which it was boiled. If +the tongue is very dry, soak overnight before boiling. In serving slice +very thin and garnish with parsley. + + +SMOTHERED TONGUE + +Scald tongue, and then skin. Season well with salt and pepper and slice +an onion over it. Let it stand overnight. Put some drippings in a +covered iron pot, and then the tongue, with whatever juice the seasoning +drew. Cover closely and let it cook slowly until tender--about three +hours. + + +PICKLED BEEF TONGUE + +Select a large, fresh beef tongue. Soak in cold water one-half hour. +Crush a piece of saltpetre, size of walnut, one teacup of salt, one +teaspoon of pepper, three small cloves of garlic cut fine; mix +seasoning. Drain water off tongue. With a pointed knife prick tongue; +rub in seasoning. Put tongue in crock; add the balance of salt, etc.; +cover with plate and weight. Allow to stand from four to five days. +Without washing off the seasoning, boil in fresh water until tender. + + + + +*MEATS* + + +The majority of the cuts of meat which are kosher are those which +require long, slow cooking. These cuts of meat are the most nutritious +ones and by long, slow cooking can be made as acceptable as the more +expensive cuts of meat; they are best boiled or braised. + +In order to shut in the juices the meat should at first be subjected to +a high degree of heat for a short time. A crust or case will then be +formed on the outside, after which the heat should be lowered and the +cooking proceed slowly. + +This rule holds good for baking, where the oven must be very hot for the +first few minutes only; for boiling, where the water must be boiling and +covered for a time, and then placed where it will simmer only; for +broiling, where the meat must be placed close to the red-hot coals or +under the broiler flame of the gas stove at first, then held farther +away. + +Do not pierce the meat with a fork while cooking, as it makes an outlet +for the juices. If necessary, to turn it, use two spoons. + + +PAN ROAST BEEF + +Take a piece of cross-rib or shoulder, about two and one-half to three +pounds, put in a small frying-pan with very little fat; have the pan +very hot, let the meat brown on all sides, turning it continually until +all sides are done, which will require thirty minutes altogether. Lift +the meat out of pan to a hot platter, brown some onions, serve these +with the meat. + + +AN EASY POT ROAST + +Take four pounds of brisket, season with salt, pepper and ginger, add +three tablespoons of tomatoes and an onion cut up. Cover with water in +an iron pot and a close-fitting cover, put in oven and bake from three +to four hours. + + +POT ROAST. BRAISED BEEF + +Heat some fat or goose fat in a deep iron pot, cut half an onion very +fine and when it is slightly browned put in the meat. Cover up closely +and let the meat brown on all sides. Salt to taste, add a scant half +teaspoon of paprika, half a cup of hot water and simmer an hour longer, +keeping covered closely all the time. Add one-half a sweet green pepper +(seeds removed), one small carrot cut in slices, two tablespoons of +tomatoes and two onions sliced. + +Two and a half pounds of brisket shoulder or any other meat suitable for +pot roasting will require three hours slow cooking. Shoulder of lamb may +also be cooked in this style. + +When the meat is tender, remove to a warm platter, strain the gravy, +rubbing the thick part through the sieve and after removing any fat +serve in a sauce boat. + +If any meat is left over it can be sliced and warmed over in the gravy, +but the gravy must be warmed first and the meat cook for a short time +only as it is already done enough and too much cooking will render it +tasteless. + + +BRISKET OF BEEF (BRUSTDECKEL) + +If the brisket has been used for soup, take it out of the soup when it +is tender and prepare it with a horseradish sauce, garlic sauce or onion +sauce. (See "Sauces for Meats".) + + +BRISKET OF BEEF WITH SAUERKRAUT + +Take about three pounds of fat, young beef (you may make soup stock of +it first), then take out the bones, salt it well and lay it in the +bottom of a kettle, put a quart of sauerkraut on top of it and let it +boil slowly until tender. Add vinegar if necessary, thicken with a +grated raw potato and add a little brown sugar. Some like a few caraway +seeds added. + + +SAUERBRATEN + +Take a piece of cross-rib or middle cut of chuck about three pounds, and +put it in a deep earthen jar and pour enough boiling vinegar over it to +cover; you may take one-third water. Add to the vinegar when boiling +four bay leaves, some whole peppercorns, cloves and whole mace. Pour +this over the meat and turn it daily. In summer three days is the +longest time allowed for the meat to remain in this pickle; but in +winter eight days is not too long. When ready to boil, heat one +tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew +until tender and then put in the beef, salting it on both sides before +stewing. Stew closely covered and if not acid enough add some of the +brine in which it was pickled. Stew about three hours and thicken the +gravy with flour. + + +ROLLED BEEF--POT-ROASTED + +Take one pound and one-half of tenderloin, sprinkle it with parsley and +onion; season with pepper and salt; roll and tie it. Place it in a pan +with soup stock (or water if you have no stock), carrot and bay leaf +and pot roast for one and one-half hours. Serve with tomato or brown +sauce. + + +MOCK DUCK + +Take the tenderloin, lay it flat on a board after removing the fat. Make +a stuffing as for poultry. See "To Stuff Poultry". Spread this mixture +on the meat evenly; then roll and tie it with white twine; turn in the +ends to make it even and shapely. + +Cut into dice an onion, turnip, and carrot, and place them in a +baking-pan; lay the rolled meat on the bed of vegetables; pour in enough +stock or water to cover the pan one inch deep; add a bouquet made of +parsley, one bay leaf and three cloves; cover with another pan, and let +cook slowly for four hours, basting frequently. It can be done in a pot +just as well, and should be covered as tight as possible; when cooked, +strain off the vegetables; thicken the gravy with one tablespoon of +flour browned in fat and serve it with the meat. Long, slow cooking is +required to make the meat tender. If cooked too fast it will not be +good. + + +MARROWBONES + +Have the bones cut into pieces two or three inches long; scrape and wash +them very clean; spread a little thick dough on each end to keep the +marrow in; then tie each bone in a piece of cloth and boil them for one +hour. Remove the cloth and paste, and place each bone on a square of +toast; sprinkle with red pepper and serve very hot. Or the marrow-bone +can be boiled without being cut, the marrow then removed with a spoon +and placed on squares of hot toast. Serve for luncheon. + + +ROAST BEEF, No. 1 + +Take prime rib roast. Cut up a small onion, a celery root and part of a +carrot into rather small pieces and add to these two or three sprigs of +parsley and one bay leaf. Sprinkle these over the bottom of the +dripping-pan and place your roast on this bed. The oven should be very +hot when the roast is first put in, but when the roast is browned +sufficiently to retain its juices, moderate the heat and roast more +slowly until the meat is done. Do not season until the roast is browned, +and then add salt and pepper. Enough juice and fat will drop from the +roast to give the necessary broth for basting. Baste frequently and turn +occasionally, being very careful, however, not to stick a fork into the +roast. + + +ROAST BEEF, No. 2 + +Season meat with salt and paprika. Dredge with flour. Place on rack in +dripping-pan with two or three tablespoons fat, in hot oven, to brown +quickly. Reduce heat and baste every ten minutes with the fat that has +fried out. When meat is about half done, turn it over, dredge with +flour, finish browning. If necessary, add a small quantity of water. +Allow fifteen to twenty minutes for each pound of meat. + +Three pounds is the smallest roast practicable. + + +ROAST BEEF (RUSSIAN STYLE) + +Place a piece of cross-rib or shoulder weighing three pounds in +roasting-pan, slice some onions over it, season with salt and pepper, +add some water and let it cook well. Then peel a few potatoes and put +them under the meat. When the meat becomes brown, turn it and cook until +it browns on the other side. + + +WIENER BRATEN--VIENNA ROAST + +Take a shoulder, have the bone taken out and then pound the meat well +with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or +goose oil in a deep pan or kettle which has a cover that fits air tight +and lay the meat in the hot fat and sprinkle the upper side with salt, +pepper and ginger. Put an onion in with the meat; stick about half a +dozen cloves in the onion and add one bay leaf. Now turn the meat over +and sprinkle the other side with salt, pepper and ginger. Cut up one or +two tomatoes and pour some soup stock over all, and a dash of white +wine. Cover closely and stew very slowly for three or four hours, +turning the meat now and then; in doing so do not pierce with the fork, +as this will allow the juice to escape. Do not add any water. Make +enough potato pancakes to serve one or two to each person with "Wiener +Braten." + + +TO BROIL STEAK BY GAS + +Wipe steak with a damp cloth. Trim off the surplus fat. When the oven +has been heated for from five to seven minutes, lay steak on a rack, +greased, as near the flame as possible, the position of the rack +depending on the thickness of the steak. Let the steak sear on each +side, thereby retaining the juice. Then lower the rack somewhat, and +allow the steak to broil to the degree required. Just before taking from +the oven, salt and pepper and spread with melted chicken fat. + +You can get just as good results in preparing chops and fish in the +broiling oven. + + +BROILED BEEFSTEAK + +Heat the gridiron, put in the steak, turn the gridiron over the hot +coals at intervals of two minutes and then repeatedly at intervals of +one minute. Sprinkle with salt and pepper, and serve on a hot platter. + +Chops are done in the same way, but the gridiron is turned twice at +intervals of two minutes and six times at intervals of one minute. + + +FRIED STEAK WITH ONIONS + +Season the steak with salt and pepper, and dredge with flour. If tough, +chop on both sides with a sharp knife. Lay in a pan of hot fat, when +brown on one side, turn and brown on the other. While the steak is +frying, heat some fat in another fryer and drop in four of five white +onions that have been cut up. Fry crisp but not black. Remove the steak +to a hot platter, stir one tablespoon of flour in the fryer until +smooth, add one-half cup of boiling water. Lay the crisp onions over the +steak, then over all pour the brown gravy. + + +FRIED BEEFSTEAK + +Take third cut of chuck or the tenderloin. Have the spider very hot, use +just enough fat to grease the spider. Lay in the steak, turning very +often to keep in the juice, season with salt and pepper. Serve on a hot +platter. + + +BRUNSWICK STEW + +Cook one pound of brisket of beef and three pounds of young chicken with +one pint of soup stock or water, one pint of Lima beans, four ears of +cut corn (cut from cob), three potatoes diced, two tomatoes quartered; +one small onion, one teaspoon of paprika and one teaspoon of salt. Let +all these simmer until tender, and before serving remove the meat and +any visible chicken bones. + +This stew may be made of breast of veal omitting the chicken and +brisket. + + +BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS + +Get the small ribs and put on with plenty of water, an onion, pepper and +salt. After boiling about one and one-half hours add a large yellow +turnip cut in small pieces; one-half hour before serving add six +potatoes cut in small pieces. Water must be added as necessary. A little +sugar will improve flavor, and as it simmers the turnip will soften and +give the whole dish the appearance of a stew. + + +MEAT OLIVES + +Have a flank steak cut in three inch squares. Spread each piece with the +following dressing: one cup of bread crumbs, two tablespoons of minced +parsley; one chopped onion, a dash of red pepper and one teaspoon of +salt. Moisten with one-fourth cup of melted fat. Roll up and tie in +shape. Cover with water and simmer until meat is tender. Take the olives +from the sauce and brown in the oven. Thicken the sauce with one-fourth +cup of flour moistened with water to form a thin paste. + + +SHORT RIB OF BEEF, SPANISH + +Get the small ribs of beef and put on with water enough to cover, +seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it +cook about two hours, then add a can of tomatoes and season highly +either with red peppers or paprika. Cook at least three hours. + + +BRAISED OXTAILS + +Two oxtails, jointed and washed; six onions sliced and browned in pot +with oxtails. When nicely browned add water enough to cover and stew +slowly one hour; then add two carrots, if small; one green pepper, sprig +of parsley, one-half cup of tomatoes and six small potatoes, and cook +until tender. Thicken with browned flour. Cook separately eight lengths +of macaroni; place cooked macaroni on dish and pour ragout over it and +serve hot. + +To brown flour take one-half cup of flour, put in pan over moderate heat +and stir until nicely browned. + + +HUNGARIAN GOULASH + +Have two pounds of beef cut into one inch squares. Dredge in flour and +fry until brown. Cover with water and simmer for two hours; the last +half-hour add one tablespoon of salt and one-eighth of a teaspoon of +pepper. Make a sauce by cooking one cup of tomatoes and one stalk of +celery cut in small pieces, a bay leaf and two whole cloves, for +twenty-five minutes; rub through a sieve, add to stock in which meat was +cooked. Thicken with four tablespoons of flour moistened with two +tablespoons of water. Serve meat with cooked diced potatoes, carrots, +and green and red peppers cut in strips. + + +RUSSIAN GOULASH + +To one pound beef, free from fat and cut up as pan stew, add one chopped +green pepper, one large onion, two blades of garlic (cut fine), pepper +and salt, with just enough water to cover. Let this simmer until meat is +very tender. Add a little water as needed. Put in medium sized can of +tomatoes an hour or so before using and have ready two cups of cooked +spaghetti or macaroni and put this into the meat until thoroughly +heated. This must not be too wet; let water cook away just before adding +the tomatoes. + + +BEEF LOAF + +To two pounds of chopped beef take three egg yolks, three tablespoons of +parsley, three tablespoons of melted chicken-fat, four heaping +tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet, +two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of +salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix +and bake twenty-five minutes in a quick oven with one-fourth cup of +melted chicken-fat, and one-half cup of boiling water. Baste often. + + +HAMBURGER STEAK + +Take one pound of raw beef, cut off fat and stringy pieces, chop +extremely fine, season with salt and pepper, grate in part of an onion +or fry with onions. Make into round cakes a little less than one-half +inch thick. Heat pan blue hot, grease lightly; add cakes, count sixty, +then turn them and cook on the other side until brown. When well browned +they are done if liked rare. Cook ten minutes if liked well done. + + +BITKI (RUSSIAN HAMBURGER STEAK) + +Take two cups of clear beef chopped, and two cups of bread crumbs that +have been soaked in a little water, leaving them quite moist, mix +thoroughly with the beef, season with pepper and salt and shape into +individual cakes. Fry as directed for Hamburger Steak. + + +CHOPPED MEAT WITH RAISINS (ROUMANIAN) + +Take a pound of chopped meat, add grated onion, an egg, matzoth flour, +white pepper, mix and form into small balls, put in pot with one-half +cup of water, fat, sugar, a quarter cup of large black raisins, a few +slices of lemon and let stew one-half hour, then thicken gravy with +tablespoon of flour browned in a tablespoon of fat and serve. + + +CARNATZLICH (ROUMANIAN) + +One pound of tenderloin, chopped, add an egg, a little paprika, black +pepper, salt and four cloves of garlic (which have been scraped, and +let stand in a little salt for ten minutes, and then mashed so it looks +like dough). Form this meat mixture into short sausage-like rolls; boil +one-half hour and serve at once. + +Serve this dish with Slaitta. (See Vegetables.) + + +BAKED HASH + +Mix together one cup of chopped meat, one cup of cold mashed potatoes, +one-half an onion, minced, one well-beaten egg and one-half cup of soup +stock. Season rather highly with salt, if unsalted meat is used, paprika +and celery salt, turn into greased baking dish and bake for twenty +minutes in a well-heated oven. The same mixture may be fried, but will +not taste as good. + + +SOUP MEAT + +The meat must be cooked until very tender then lift it out of the soup +and lay upon a platter and season while hot. Heat a tablespoon of fat or +drippings of roast beef in a spider, cut up a few slices of onion in it, +also half a clove of garlic, add a tablespoon of flour, stirring all the +time; then add soup stock or rich gravy, and the soup meat, which has +been seasoned with salt, pepper and ginger. You must sprinkle the spices +on both sides of the meat, and add one-half teaspoon of caraway seed to +the sauce, and if too thick add more soup stock and a little boiling +water. Cover closely and let it simmer about fifteen minutes. + + +LEFT-OVER MEAT + +There are many ways to utilize left-over meat. + +Indeed, not one particle of meat should ever be wasted. + +Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled +may be made into soups, stews, minces or used for sandwiches, or just +served cold with vegetables or salads. + + +SPAGHETTI AND MEAT + +Break spaghetti in small pieces and boil until tender. Put left-over +meat through chopper and mix with the spaghetti, salt, pepper, and a +little onion juice. Grease a baking dish and put in the meat and +spaghetti, sprinkle on top with bread crumbs and bake in a moderate +oven. + + +MEAT PIE + +Cut any left-over beef, lamb or veal in small pieces, removing all +excess of fat; parboil one green pepper (seeds removed) cut in strips, +two cups of potatoes and one-half cup of carrots cut in dice, and one +onion chopped fine. Add to the meat. Thicken with one-fourth cup of +flour moistened in cold water. Put in a baking dish. The crust is made +as follows: One cup of flour, one heaping teaspoon of drippings, pinch +of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and +cold water to mix, about one-third cup. Roll out to fit baking dish, cut +holes for steam to escape, after covering the contents of the dish. Bake +in a quick hot oven one-half hour. + + +PICKLED MEAT--HOME-MADE CORNED BEEF + +Take four quarts of water, adding enough salt to float an egg, boil this +salted water, when cool take four or five pounds brisket of beef, +seasoned with whole and ground peppers, one large clove of garlic, +pierced in different parts of the beef, one tablespoon of sugar, one bay +leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour +the boiled water over it and store in a cool place for ten days or two +weeks. + + +BOILED CORNED BEEF + +Put corned beef into cold water; using enough to cover it well; let it +come slowly to the boiling-point; then place where it will simmer only; +allow thirty minutes or more to each pound. It is improved by adding a +few soup vegetables the last hour of cooking. + +If the piece can be used a second time, trim it to good shape; place it +again in the water in which it was boiled; let it get heated through; +then set aside to cool in the water, and under pressure, a plate or deep +dish holding a flat-iron being set on top of the meat. The water need +not rise above the meat sufficiently to wet the iron. When cooled under +pressure the meat is more firm and cuts better into slices. + +Cabbage is usually served with hot corned beef, but should not be boiled +with it. + + +ENCHILADAS + +Make a dough of cornmeal and wheat flour and water. Roll it out in thin, +round cakes; cook quickly in a pan that has not been greased, then roll +in a cloth to keep soft and warm. Grind one cup of sausage, add one-half +grated onion, one tablespoon of Worcestershire sauce, and fill the warm +cakes with this mixture. Roll them when filled, and pour over them a +sauce made of two tablespoons of drippings into which two tablespoons of +flour have been smoothed. Add one cup of soup stock, one cup of strained +tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper +sauce. + + +VIENNA SAUSAGE + +Wash and put on in boiling water. Boil ten minutes, fill a deep dish +with hot water, put sausages in, cover, and serve in hot water. To be +eaten with grated horseradish or French mustard. + + +SMOKED BEEF + +Soak overnight in cold water; next morning place it in cold water, and +simmer till quite tender, reckoning one-half hour to the pound. + + +ROAST VEAL + +The shoulder and breast of veal are best for roasting. Always buy veal +that is fat and white. Prepare for the oven in the following manner: +Wash and then dry; rub it well with salt, a very little ground ginger, +and dredge it well with flour. Lay in roasting-pan and put slices of +onion on top with a few tablespoons of goose-fat or drippings. Cover +tightly and roast, allowing twenty minutes to the pound and baste +frequently. Veal must be well done. When cold it slices up as nicely as +turkey. + + +BREAST OF VEAL--ROASTED + +Roast as directed above. Have the butcher cut a pocket to receive the +stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a +little caraway seed on top of the roast. A tablespoon of lemon juice +adds to the flavor. Baste often. + + +STEWED VEAL + +Prepare as above, but do not have the meat cut in small pieces. If +desired one-half teaspoon of caraway seed may be used instead of the +parsley. Mashed potatoes and green peas or stewed tomatoes are usually +served with veal. + +Any of the flour or potato dumplings are excellent served with stewed or +fricasseed veal. + + +FRICASSEED VEAL WITH CAULIFLOWER + +Use the breast or shoulder for this purpose, the former being +preferable, and cut it up into pieces, not too small. Sprinkle each +piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil +or poultry drippings in a stew-pan, and lay the veal in it. Cut up an +onion and one or two tomatoes (a tablespoon of canned tomatoes will do), +and add to this a little water, and stew two hours, closely covered. +When done mix a teaspoon of flour and a little water and add to the +veal. Chop up a few sprigs of parsley, add it and boil up once and +serve. Place the cauliflower around the platter in which you serve the +veal. Boil the cauliflower in salt and water, closely covered. + + +STUFFED SHOULDER OF VEAL + +Have the blade removed, and fill the space with a stuffing made of bread +crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also +chopped mushrooms if desired. Sew up the opening, press and tie it into +good shape and roast. The stuffing may be made of minced meat, cut from +the veal, and highly seasoned. + + +VEAL LOAF + +Take two pounds of chopped veal, four tablespoons of bread crumbs, two +beaten eggs, season with salt, pepper, ginger, nutmeg and a little +water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients +thoroughly, form into a loaf, spread or lay piece of chicken-fat on top. +Bake in oblong tin until done, basting frequently. + + +SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE + +Brown four onions light brown in a tablespoon of fat, add one teaspoon +mixed paprika, and the meat cut in pieces; leave the pan uncovered for a +few moments, cover; add one sweet green pepper, cut up, and let cook; +add a little water whenever the gravy boils down; when the meat is +tender serve with dumplings. + + +CALF'S HEARTS + +Remove veins and arteries from the hearts. Stuff with a highly seasoned +bread dressing and sew. Dredge in flour, brown in hot fat, cover with +hot water, and place on the back of the stove or in a hot oven. Cook +slowly for two or three hours. Thicken the liquor with flour and serve +with the hearts. + + +IRISH STEW + +Cut one and one-half pounds of lamb into small pieces. Dredge each piece +of meat in flour. Brown in the frying-pan. Put in kettle, cover with +water and cook slowly one hour or until tender. Add one quart of +potatoes cut in small dice, one-half a cup of carrots and three onions, +after cooking thirty minutes. Season with salt, pepper, and thicken with +two tablespoons of flour moistened in enough cold water to form a smooth +paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings +for Soups".) + + +LAMB AND MACARONI + +Dilute one can of concentrated tomato sauce with one quart of water; +mince two medium-sized onions very fine and fry slowly in olive oil or +drippings until they are a golden brown, and add to tomatoes. Fry one +and one-half pounds of lean neck of lamb in a little drippings until the +meat is nicely browned all over and add to the tomatoes, season with one +clove of garlic, two bay leaves, two teaspoons of sugar, pepper and +salt, and let it simmer for about one and one-half hours, or until the +meat is tender and the sauce has become the consistency of thick cream. +Have ready some boiled macaroni, put in with the meat and stir well. +Serve hot. + +Short ribs of beef may be cooked in the same manner. + + +LAMB STEW--TOCANE + +Brown slices of leek or young onions in one tablespoon of drippings, add +neck or breast of lamb, cut in small pieces; season with white pepper, +salt and parsley; cook until tender, just before serving season with +dill. + + +CURRIED MUTTON + +Have three pounds of mutton cut in one inch squares. Wipe, put in kettle +and cover with cold water. Cook for five minutes, drain and again cover +with boiling water. Add one cup of chopped onion, one teaspoon of +peppercorns, and one-half of a red pepper, cut in small strips. Place on +back of stove and allow it to simmer until tender. Strain liquor and +thicken with flour. Add two tablespoons of drippings, one tablespoon of +minced parsley, one teaspoon of curry powder, and one-half teaspoon of +salt. Serve with molded rice. + + +GEWETSH (SERVIAN) + +Brown one large onion in a tablespoon of fat, add one teaspoon of +paprika and two pounds of neck or shoulder of lamb, cook one hour; have +ready one pound of rice that has been boiled for twenty minutes. Take a +twelve inch pudding dish, grease, place a layer of sliced tomatoes on +bottom of pan, then half the rice, half the meat, two sliced green +peppers, sprinkle a little salt and pour part of gravy over this; place +another layer of tomatoes, rice, meat, with two sliced peppers and +tomatoes on top, salt, and pour remainder of gravy, put lumps of fat +here and there; bake in hot oven three-quarters of an hour. Use plenty +of gravy and fat for this dish or else it will be too dry. Six large +tomatoes are required. + + +ROAST MUTTON WITH POTATOES + +Take a shoulder of mutton--must be young and tender--wash the meat well +and dry with a clean towel. Rub well with salt, ginger and a speck of +pepper, and dredge well with flour. Lay it in a covered roasting-pan. +Put a few pieces of whole mace and a few slices of onion on top; pour a +cup of water into the pan. Cover it up tight and set in a hot oven to +roast, basting frequently. Allow twenty minutes to the pound for +roasting mutton; it should be well done. Add more water if necessary +(always add hot water so as not to stop the process of boiling), skim +the gravy well and serve with currant or cranberry jelly. Pare potatoes +of uniform size and wash and salt them about three-quarters of an hour +before dinner. Lay the potatoes in pan around the roast and sprinkle +them with salt and return to the oven to roast. Let them brown nicely. + + +BREAST OF MUTTON STEWED WITH CARROTS + +Salt the mutton on both sides, adding a little ground ginger; put on to +boil in cold water, cover up tightly and stew slowly. In the meantime +pare and cut up the carrots, add these and cover up again. Pare and cut +up about half a dozen potatoes into dice shape and add them +three-quarters of an hour before dinner. Cover up again, and when done, +make a sauce as follows: Skim off about two tablespoons of fat from the +mutton stew, put this in a spider and heat. Brown a tablespoon of flour +in the fat, add a heaping tablespoon of brown sugar, some cinnamon and +pour the gravy of the stew into the spider, letting it boil up once, and +then pour all over the carrots and Stew until ready to serve. + +White turnips may be used instead of carrots. + + +MUTTON OR LAMB CHOPS + +Trim off some of the fat and heat in the spider. Season the chops with +salt and pepper, or salt and ginger. Have the spider very hot with very +little fat in it. To be nice and tender they must be sauted quickly to a +nice brown. Or the chops may be broiled over the hot coals or in gas +broiler, eight or ten minutes is all the time required; serve at once. + + +SHOULDER OF MUTTON STUFFED + +Have the butcher carefully remove the blade from the shoulder and fill +the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up +the opening, roast in the oven with a very little water in the pan, and +baste frequently. Serve with the gravy from the pan after the grease has +been carefully removed. + + + + +*POULTRY* + + +TO DRESS AND CLEAN POULTRY + +Singe by holding the fowl over a flame from gas, alcohol or burning +paper. Pick off pin feathers. Cut off the nails, then cut off the head, +turn back the skin and cut the neck off quite close; take out windpipe +and crop, cutting off close to the body. Cut through the skin around the +leg one inch below the leg joint; take out the tendons and break the leg +at the joint; in old birds each tendon must be removed separately by +using a skewer. + +Make an incision just below the breast bone large enough to insert your +hand, take out the fat and loosen the entrails with your forefinger. +When everything is removed, cut off the wings close to the body, also +the neck, feet and head. Separate the gall from the liver. In doing this +be very careful not to break the gall, which has a very thin skin. +Scrape all the fat off carefully that adheres to the entrails and lay it +in a separate dish of water overnight. Cut open the gizzard, clean and +pull off the skin, or inner lining. + +Make Kosher as directed in "Rules for Kashering". + +If you make use of the head, which you may in soup, cut off the top of +the bill, split open the head, lengthwise, take out the brains, eyes and +tongue. + +Clean the gizzard and feet by laying them in scalding water for a few +moments, this will loosen the skin, which can then be easily removed. + +Remove the oil bag from the upper side of tail. + +After making Kosher and cleaning poultry, season all fowls for several +hours before cooking. Salt, pepper, and ginger are the proper seasoning. +Some like a tiny bit of garlic rubbed inside and outside, especially for +goose or duck. + +Dress and clean goose, duck, squab, and turkey as directed for chicken. + + +TO TRUSS A CHICKEN + +Press the thighs and wings close against the body; fasten securely with +skewers and tie with string. Draw the skin of the neck to the back and +fasten it. + + +ROAST CHICKEN + +Stuff and truss a chicken, season with pepper and salt and dredge with +flour. Put in a roasting-pan with two or three tablespoons of +chicken-fat if the chicken is not especially fat. When heated add hot +water and baste frequently. The oven should be hot and the time +necessary for a large chicken will be about an hour and a half. When +done, remove the chicken, pour off the grease and make a brown sauce in +the pan. + + +CHICKEN CASSEROLE + +Bake chicken in covered casserole until nearly tender, then add three +potatoes cut in dice; boil small pieces of carrots, green peas, and +small white onions--each to be boiled separately. Just before serving, +thicken gravy with a teaspoon of flour mixed with a half cup of soup +stock or water. Season to taste and place vegetables around the dish. + + +BOILED CHICKEN, BAKED + +Make chicken soup with an old hen. Remove chicken from soup just as soon +as tender. Place in roasting-pan with three tablespoons of chicken-fat, +one onion sliced, one clove of garlic, one-half teaspoon each of salt +and paprika. Sprinkle with soft bread crumbs. Baste frequently and when +sufficiently browned, cut in pieces for serving. Place on platter with +the strained gravy pour over the chicken and serve. + + +BROILED SPRING CHICKEN + +Take young spring chickens of one to one and one-half pounds in weight, +and split down the back, break the joints and remove the breast bone. +Sprinkle with salt and pepper and rub well with chicken-fat. Place in +broiler and broil twenty minutes over a clear fire, or under the flame +in broiling oven of gas stove, being careful to turn broiler that all +parts may be equally browned. The flesh side must be exposed to the fire +the greater part of the time as the skin side will brown quickly. Remove +to hot platter. + +Or chicken may be placed in dripping pan, skin side down, seasoned with +salt and pepper and spread with chicken-fat, and bake fifteen minutes in +a hot oven and then broiled to finish. + +Serve with giblet sauce. + + +FRIED SPRING CHICKEN + +Cut it up as for fricassee and see that every piece is wiped dry. Have +ready heated in a spider some goose-fat or other poultry drippings. +Season each piece of chicken with salt and ground ginger, or pepper. +Roll each piece of chicken in sifted cracker or bread crumbs (which you +have previously seasoned with salt). Fry in the spider, turning often, +and browning evenly. You may cut up some parsley and add while frying. +If the chicken is quite large, it is better to steam it before frying. + + +GIBLETS + +Heart, liver and gizzard constitute the giblets, and to these the neck +is usually added. Wash them; put them in cold water and cook until +tender. This will take several hours. Serve with the chicken; or mash +the liver, mince the heart and gizzard and add them to the brown sauce. +Save the stock in which they are cooked for making the sauce. + + +CHICKEN FRICASSEE + +Take a chicken, cut off the wings, legs and neck. Separate the breast +from the chicken, leaving it whole. Cut the back into two pieces. +Prepare a mixture of salt, ginger and a little pepper in a saucer and +dust each piece of chicken with this mixture. When you are ready to cook +the chicken, take all the particles of fat you have removed from it and +lay in the bottom of the kettle, also a small onion, cut up, some +parsley root and celery. Lay the chicken upon this, breast first, then +the leg and so on. Cover up tight and let it stew slowly on the back of +the stove (or over a low gas flame), adding hot water when necessary. +Just before serving chop up some parsley, fine, and rub a teaspoon of +flour in a little cold water, and add. Let it boil up once. Shake the +kettle back and forth to prevent becoming lumpy. The parsley root and +celery may be omitted if so desired. + +Duck can be prepared in this manner. + + +CHICKEN WITH RICE + +Joint a chicken; season with salt and ground ginger and boil with water +enough to cover. Allow one-half pound of rice to one chicken. Boil this +after chicken is tender. Serve together on a large platter. + + +CHICKEN (TURKISH STYLE) + +Brown a chicken, cover with water and season, cook until tender. When +chicken is tender; slash the skin of chestnuts, put them in oven and +roast, then skin them, put in chicken and let come to a boil and serve +with the chicken. + + +AMASTICH + +Cook one pound of rice in a quart of stock for half an hour, stirring +frequently. Then add a chicken stuffed and trussed as for roasting; +cover closely and cook thoroughly. After removing the chicken, pass the +liquor through a strainer, add the juice of a lemon and the beaten yolk +of an egg, and pour over the bird. + + +CHICKEN WITH SPAGHETTI EN CASSEROLE + +Prepare and truss a young chicken, as if for roasting. Put it in a +casserole; and pour over it two tablespoons of olive oil, a cup of white +wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried +mushrooms soaked in one cup of water and chopped fine, and one-half can +of mushrooms. Cover tightly and simmer in the oven for about an hour, +turning the chicken occasionally; add a dozen olives and a tablespoon of +chicken-fat, smoothed with one tablespoon of flour, and bring to a boil. +Remove the chicken and add about a pint of boiled spaghetti to the +sauce. Place the chicken on a platter, surround with the spaghetti, and +serve. + + +STUFFED CHICKEN (TURKISH STYLE) + +Steam chicken and when it is almost tender stuff it with the following: +Take one-fourth pound of almonds, chopped; season with parsley, pepper +and salt to taste, add one tablespoon of bread crumbs and bind this with +one well-beaten egg. Put chicken in roasting-pan and roast until done. + + +SMOTHERED CHICKEN + +Two tender chickens cut in half, split down the back; place the pieces +in a colander to drain well, after having been well salted; season with +pepper; grease well the bottom of a baking-pan; add one stalk finely +chopped celery, onion; lay the chicken on breast, side up; sprinkle +lightly with flour, fat; two cups of hot water. Have the oven very hot +when putting chickens in. As soon as browned evenly, cover with a pan, +fitting closely. Reduce the heat of the oven; allow to cook slowly an +hour or so longer, until tender. Place on a hot platter; set in oven +until sauce is made, as follows: put the pan on top of stove in which +chickens were smothered; add level tablespoon of flour, thinned in cold +water; add minced parsley; let this all cook two or three minutes, then +add large cup of strong stock, to the chickens. Broil one can mushrooms, +and pour these over chicken when ready to serve. + + +CHICKEN CURRY + +Cut chickens in pieces for serving; dredge in flour and saute in hot +fat. Cut one onion in thin pieces, add one tablespoon of curry powder, +three-fourths of a tablespoon of salt and one tablespoon of wine +vinegar. Add to chicken, cover with boiling water; simmer until chicken +is tender. Thicken sauce and serve with steamed rice. + + +CHICKEN PAPRIKA WITH RICE + +Cut a three and one-half pound fat chicken in pieces to serve, salt it +and let stand several hours. Heat one-fourth cup of fat in an iron +kettle, add one medium-sized onion, minced; fry golden brown and set +aside. Fry the chicken in the fat and when nicely browned, add paprika +to taste and boiling water to cover, and let simmer one hour. + +Soak one cup of rice in cold water, drain, add the fried onion and one +teaspoon of salt and gradually three cups of chicken broth, more if +necessary. When nearly done add the chicken and finish cooking in a slow +oven, one-half hour. + + +CHILI CON CARNE + +Cut two broilers in pieces for serving. Season with salt, pepper, and +dredge in flour; brown in hot fat. Parboil six large red peppers until +soft, rub through a wire sieve. Chop two small onions fine, three cloves +of garlic and one-fourth cup of capers. Combine, add to chicken, cover +with water and cook until chicken is tender. Thicken the sauce with fat +and flour melted together. + + +PILAF (RUSSIAN STYLE) + +Follow recipe below but substitute cooked lamb for the chicken, and add +chicken livers fried and cut in small pieces. + + +PILAF (TURKISH STYLE) + +Soak one cup of rice in cold water for one hour. Pour off the water, and +put the rice with two cups of soup stock and one-quarter of a white +onion on to boil. Stew until the rice absorbs all the stock. Stew +one-half can of tomatoes thoroughly and season with olive oil or +chicken-fat, salt and pepper. Mix it with the rice. + +Saute in chicken-fat to a light color, a jointed chicken slightly +parboiled, or slices of cold cooked chicken or turkey. Make a depression +in the rice and tomato, put in the chicken and two tablespoons of olive +oil or chicken-fat, and stew all together for twenty minutes. Serve on +a platter in a smooth mound, the red rice surrounding the fowl. + + +SPANISH PIE + +Take one pint of cold chicken, duck or any poultry. Cut it into flakes +and place it in a pudding dish which has been lined with a thin crust. +On the layer of meat place a layer of sweet red peppers (seeds removed), +cut in slices; next, a layer of thinly sliced sausage, and so on until +the dish is full. Over this pour a glass of claret into which have been +rubbed two tablespoons of flour. Cover with a thin crust of pastry, and +bake. + + +CHICKEN A LA ITALIENNE + +Cut the remains of cold chicken (or turkey) into pieces about an inch +long and marinate them in a bowl containing one tablespoon of olive oil; +one teaspoon of tarragon vinegar or lemon juice, a few drops of onion +juice, salt and pepper. At the end of half an hour sprinkle with finely +chopped parsley, dip them in fritter batter, and fry in boiling fat. +Drain on a brown paper, and serve with or without tomato or brown sauce. + +In some parts of Italy this dish is made of several kinds of cold meats, +poultry, brains, etc. (the greater the variety the better), served on +the same platter, and in Spain all kinds of cold vegetables are fried in +batter and served together. + + +ROAST GOOSE + +All goose meat tastes better if it is well rubbed with salt, ginger and +a little garlic a day previous to using. + +Stuff goose with bread dressing, or chestnut dressing, a dressing of +apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up +the goose, then line a sheet-iron roasting-pan with a few slices of +onion and celery and place the goose upon these, cover closely, roast +three hours or more, according to weight. If the goose browns too +quickly, cover with greased paper or lower the heat of the oven. Baste +every fifteen minutes. + + +GESCHUNDENE GANS + +Take a very fat goose for this purpose. After cleaning and singeing, cut +off neck, wings and feet. Lay the goose on a table, back up, take a +sharp knife, make a cut from the neck down to the tai. Begin again at +the top near the neck, take off the skin, holding it in your left hand, +your knife in your right hand, after all the skin is removed, place it +in cold water; separate the breast from back and cut off joints. Have +ready in a plate a mixture of salt, ginger and a little garlic or onion, +cut up fine. Rub the joints and small pieces with this, and make a small +incision in each leg and four in the breast. Put in each incision a +small piece of garlic or onion, and rub also with a prepared mixture of +salt and ginger. Put away in stone jar overnight or until you wish to +use. + + +GAENSEKLEIN + +Rub wings, neck, gizzard, heart and back of goose with salt, ginger, +pepper and garlic and set on the fire in a stew-pan with cold water. +Cover tightly and stew slowly but steadily for four hours. When done +skim off all the fat. Now put a spider over the fire, put into it about +two or three tablespoons of the fat that you have just skimmed off and +then add the fat to the meat again. Cut up fine a very small piece of +garlic and add a heaping teaspoon of flour (brown). Add the hot gravy +and pour all over the goose. Cover up tightly and set on back of stove +till you wish to serve. You may cook the whole goose in this way after +it is cut up. + + +STUFFED GOOSE NECK (RUSSIAN STYLE) + +Remove skin from neck of goose, duck or chicken in one piece. Wash and +clean well and stuff with same mixture as for Kischtke. Sew at both ends +and roast in hot oven until well browned. + + +STUFFED GOOSE NECK + +Remove the fat skin from the neck of a fat goose, being careful not to +put any holes in it. Clean carefully and sew up the smaller end and +stuff through larger end with the following: + +Grind fine some pieces of raw goose meat (taken from the breast or +legs), grind also some soft or "linda fat" a thin piece of garlic, a +small piece of onion, when fine add one egg and a little soaked bread, +season with salt, pepper, and ginger. When neck is stuffed, sew up +larger end, lay it in a pudding-pan, pour a little cold water over it, +set in stove and baste from time to time. Let brown until crisp. Eat +hot. + + +GOOSE CRACKLINGS (GRIEBEN) + +Cut the thick fat of a fat goose in pieces as big as the palm of your +hand, roll together and run a toothpick through each one to fasten. Put +a large preserve kettle on top of hot stove, lay in the cracklings, +sprinkle a tiny bit of salt over them and pour in a cup or two of cold +water; cover closely and let cook not too fast, until water is cooked +out. Then add the soft or "linda" fat, keep top off and let all brown +nicely. About one to two hours is required to cook them. If you do not +wish the scraps of "Greben" brittle, take them out of the fat before +they are browned. Place strainer over your fat crock, to catch the clear +fat and let greben drain. If greben are too greasy place in baking-pan +in oven a few minutes to try out a little more. Serve at lunch with rye +bread. + + +ROAST GOOSE BREASTS + +The best way to roast a goose breast is to remove the skin from the neck +and sew it over the breast and fasten it with a few stitches under the +breast, making an incision with a pointed knife in the breast and joints +of the goose, so as to be able to insert a little garlic (or onion) in +each incision, also a little salt and ginger. Keep closely covered all +the time, so as not to get too brown. They cut up nicely cold for +sandwiches. + + +GOOSE MEAT, PRESERVED IN FAT + +If too fat to roast, render the fat of goose, remove and cut the skin +into small pieces. The scraps, when brown, shriveled and crisp, are then +"Greben," and are served hot or cold. When fat is nearly done or clear, +add the breast and legs of goose, previously salted, and boil in the fat +until tender and browned. Place meat in crock and pour the clear, hot +fat over it to cover. Cool. Cover crock with plate and stone and keep in +a cool, dry place. Will keep for months. When ready to serve, take out +meat, heat, and drain off fat. + + +SMOKED GOOSE BREAST + +Dried or smoked goose breast must be prepared in the following manner: +Take the breast of a fat goose; leave the skin on; rub well with salt, +pepper and saltpetre; pack in a stone jar and let it remain pickled thus +four or five days. Dry well, cover with gauze and send away to be +smoked. + + +SMOKED GOOSE + +Remove skin. Place legs, neck and skin of neck of geschundene goose (fat +goose) to one side. Scrape the meat carefully from the bones, neck, +back, etc., of the goose, remove all tendons and tissues and chop very +fine. Fill this in the skin of the neck and sew up with coarse thread on +both ends. Rub the filled neck, the legs and the breast with plenty of +garlic (sprinkle with three-eighths pound of salt and one tablespoon of +sugar and one teaspoon of saltpetre), and enough water to form a brine. +Place the neck, legs and breast in a stone jar, cover with a cloth and +put weights on top. Put aside for seven days, turn once in a while. Take +out of the brine, cover with gauze and send to the butcher to smoke. +When done, serve cold, sliced thin. + + +STEWED GOOSE, PIQUANTE + +Cut up, after being skinned, and stew, seasoning with salt, pepper, a +few cloves and a very little lemon peel. When done heat a little goose +fat in a frying-pan, brown half a tablespoon of flour, add a little +vinegar and the juice of half a lemon. + + +MINCED GOOSE (HUNGARIAN STYLE) + +Take the entire breast of a goose, chop up fine in a chopping bowl; +grate in part of an onion, and season with salt, pepper and a tiny piece +of garlic. Add some grated stale bread and work in a few eggs. Press +this chopped meat back on to the breast bone and roast, basting very +often with goose fat. + + +DUCK + +Singe off all the small feathers; cut off neck and wings, which may be +used for soup; wash thoroughly and rub well with salt, ginger and a +little pepper, inside and out. Now prepare this dressing: Take the +liver, gizzard and heart and chop to a powder in chopping bowl. Grate in +a little nutmeg, add a piece of celery root and half an onion. Put all +this into your chopping bowl. Soak some stale bread, squeeze out all the +water and fry in a spider of hot fat. Toss this soaked bread into the +bowl; add one egg, salt, pepper and a speck of ginger and mix all +thoroughly. Fill the duck with this and sew it up. Lay in the +roasting-pan with slices of onions, celery and specks of fat. Put some +on top of fowl; roast two hours, covered up tight and baste often. Stick +a fork into the skin from time to time so that the fat will try out. + + +ROAST DUCK + +Draw the duck; stuff, truss and roast the same as chicken. Serve with +giblet sauce and currant jelly. If small, the duck should be cooked in +an hour. + + +DUCK A LA MODE IN JELLY + +One duckling of about five pounds, one calf's foot, eight to ten small +onions, as many young carrots, one bunch of parsley. Cook the foot +slowly in one quart of water, one teaspoon of salt and a small bay leaf. +Put aside when the liquor has been reduced to one-half. In the meanwhile +fry the duck and when well browned wipe off the grease, put in another +pan, add the calf's foot with its broth, one glass of dry white wine, a +tablespoon of brandy, the carrots, parsley and the onions--the latter +slightly browned in drippings--pepper and salt to taste and cook slowly +under a covered lid for one hour. Cool off for about an hour, take off +the grease, bone and skin the duckling and cut the meat into small +pieces; arrange nicely with the vegetables in individual earthenware +dishes, cover with the stock and put on the ice to harden. + + +SQUABS, OR NEST PIGEONS + +Pick, singe, draw, clean and season them well inside and out, with salt +mixed with a little ginger and pepper, and then stuff them with +well-seasoned bread dressing. Pack them closely in a deep stew-pan and +cover with flakes of goose fat, minced parsley and a little chopped +onion. Cover with a lid that fits close and stew gently, adding water +when necessary. Do not let them get too brown. They should be a light +yellow. + + +BROILED SQUABS + +Squabs are a great delicacy, especially in the convalescent's menu, +being peculiarly savory and nourishing. Clean the squabs; lay them in +salt water for about ten minutes and then rub dry with a clean towel. +Split them down the back and broil over a clear coal fire. Season with +salt and pepper; lay them on a heated platter, grease them liberally +with goose fat and cover with a deep platter. Toast a piece of bread for +each pigeon, removing the crust. Dip the toast in boiling water for an +instant. In serving lay a squab upon a piece of toasted bread. + + +PIGEON PIE + +Prepare as many pigeons as you wish to bake in your pie. Salt and +pepper, then melt some fat in a stew-pan, and cut up an onion in it. +When hot, place in the pigeons and stew until tender. In the meantime +line a deep pie plate with a rich paste. Cut up the pigeons, lay them +in, with hard-boiled eggs chopped up and minced parsley. Season with +salt and pepper. Put flakes of chicken fat rolled in flour here and +there, pour over the gravy the pigeons were stewed in, cover with a +crust. Bake slowly until done. + + +SQUAB EN CASSEROLE + +Take fowl and brown in a skillet the desired color, then add to this +enough water (or soup stock preferred), put it in casserole and add +vegetables; add first those that require longest cooking. Use mushrooms, +carrots, small potatoes and peas. If you like flavor of sherry wine, add +small wine glass; if not, it is just as good. Season well and cook in +hot oven not too long, as you want fowl and vegetables to be whole. You +may add soup stock if it is too dry after being in oven. + + +ROAST TURKEY + +Singe and clean the turkey the same as chicken. Fill with plain bread +stuffing or chestnut stuffing. Tie down the legs and rub entire surface +with salt and let stand overnight. Next morning place in large drippings +or roasting-pan on rack and spread breast, legs and wings with one-third +cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom +of pan with flour. Place in a hot oven and when the flour on the turkey +begins to brown, reduce the heat and add two cups of boiling water or +the stock in which the giblets are cooking, and baste with one-fourth +cup of fat and three-fourths cup of boiling water. When this is all +used, baste with the fat in the pan. Baste every fifteen minutes until +tender; do not prick with a fork, press with the fingers; if the breast +meat and leg are soft to the touch the turkey is done. If the oven is +too hot, cover the pan; turn the turkey often, that it may brown nicely. +Remove strings and skewers and serve on hot platter. Serve with giblet +sauce and cranberry sauce. If the turkey is very large it will require +three hours or more, a small one will require only an hour and a half. + + +STUFFED TURKEY NECK (TURKISH STYLE) + +Take neck of turkey, stuff with following: One-quarter pound of almonds +or walnuts chopped fine and seasoned with chopped parsley, pepper and +salt, put two hard-boiled eggs in the centre of this dressing; stuff +neck, sew up the ends and when roasted slice across so as to have a +portion of the hard-boiled egg on each slice; place on platter and +surround with sprigs of parsley. + + + + +*STUFFINGS FOR MEAT AND POULTRY* + + +TO STUFF POULTRY + +Use enough stuffing to fill the bird but do not pack it tightly or the +stuffing will be soggy. Close the small openings with a skewer; sew the +larger one with linen thread and a long needle. Remove skewers and +strings before serving. + + +CRUMB DRESSING + +Take one tablespoon of chicken fat, mix in two cups of bread crumbs, +pinch of salt and pepper, a few drops of onion juice, one tablespoon of +chopped parsley, and lastly one well-beaten egg. Mix all on stove in +skillet, remove from fire and stuff fowl. + + +BREAD DRESSING FOR FOWL + +In a fryer on the stove heat two tablespoons of drippings or fat, drop +in one-half onion cut fine, brown lightly and add one-quarter loaf of +stale baker's bread (which has previously been soaked in cold water and +then thoroughly squeezed out). Cook until it leaves the sides of the +fryer, stirring occasionally. If too dry add a little soup stock. Remove +from the fire, put in a bowl, season with salt, pepper, ginger, and +finely chopped parsley, add a small lump of fat, break in one whole egg, +mix well and fill the fowl with it. + + +MEAT DRESSING FOR POULTRY + +If you cannot buy sausage meat at your butcher's have him chop some for +you, adding a little fat. Also mix in some veal with the beef while +chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of +celery root and a piece of garlic about the size of a bean, add a small +onion, a minced tomato, a quarter of a loaf of stale bread; also grated, +and mix up the whole with one egg. If you prefer, you may soak the +bread, press out every drop of water and dry in a heated spider with +fat. + + +POTATO STUFFING + +Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing. +Mix well and stuff in goose, stuffed veal or lamb breast, or in beef +casings, cleaned and dressed. + + +CHESTNUT STUFFING + +Shell and blanch two cups of chestnuts. Cook in boiling salted water +until tender. Drain and force through a colander or a potato ricer. Add +one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper, +three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and +enough soup stock to moisten. + + +RAISIN STUFFING + +Take three cups of stale bread crumbs; add one-half a cup of melted +chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon +of salt and one-fourth teaspoon of white pepper. Mix thoroughly. + + + + +*VEGETABLES* + + +All vegetables should be thoroughly cleansed just before being put on to +cook. + +Green vegetables; such as cabbage, cauliflower and Brussels sprouts, +should be soaked heads down in salted cold water, to which a few spoons +of vinegar may be added. + +To secure the best results all vegetables except beans, that is the +dried beans, should be put in boiling water and the water must be made +to boil again as soon as possible after the vegetables have been added +and must be kept boiling until the cooking is finished. + +In cooking vegetables, conserve their juices. + +The average housewife pours down the sink drainpipe the juices from all +the vegetables which she cooks; she little realizes that she thus drains +away the health of her family. Cook vegetables with just sufficient +water to prevent them from burning, and serve their juices with them; +else save the vegetable "waters" and, by the addition of milk and butter +convert them into soups for the family use. Such soups, derived from one +or several vegetables, alone or mixed together, make palatable and +healthful additions to the family bill-of-fare. + + +ASPARAGUS + +Cut off the woody part, scrape the lower part of the stalks. Wash well +and tie in bunches. Put into a deep stew-pan, with the cut end resting +on the bottom of the stew-pan. Pour in boiling water to come up to the +tender heads, but not to cover them. Add one teaspoon of salt for each +quart of water. Place where the water will boil. Cook until tender, +having the cover partially off the stew-pan. This will be from fifteen +to thirty minutes, depending upon the freshness and tenderness of the +vegetable. Have some slices of well-toasted bread on a platter. Butter +them slightly. Arrange the cooked asparagus on the toast, season with +butter and a little salt and serve at once. Save the water in which the +asparagus was boiled to use in making vegetable soup. + + +CANNED ASPARAGUS + +Open one end of the can, as indicated on wrapper, so tips will be at +opening. Pour off the liquid and allow cold water to run over gently and +to rinse. Drain and pour boiling water over them in the can and set in a +hot oven to heat thoroughly. When ready to serve, drain and arrange +carefully on hot platter and serve same as fresh asparagus, hot on toast +or cold with salad dressing, or with "Sauce Hollandaise", poured over. + + +ARTICHOKES (FRENCH OR GLOBE) + +French artichokes have a large scaly head, like the cone of a pine tree. +The flower buds are used before they open. + +The edible portion consists of the thickened portion at the base of the +scales and the receptacle to which the leaf-like scales are attached. + +When the artichoke is very young and tender the edible parts may be +eaten raw as a salad. When it becomes hard, as it does very quickly, it +must be cooked. When boiled it may be eaten as a salad or with a sauce. +The scales are pulled with the fingers from the cooked head, the base of +each leaf dipped in a sauce and then eaten. + +The bottoms (receptacles), which many consider the most delicate part of +the artichoke, may be cut up and served as a salad, or they may be +stewed and served with a sauce. To prepare the artichoke remove all the +hard outer leaves. Cut off the stem close to the leaves. Cut off the top +of the bud. Drop the artichokes into boiling water and cook until +tender, which will take from thirty to fifty minutes, then take up and +remove the choke. Serve a dish of French salad dressing with the +artichokes, which may be eaten either hot or cold. Melted butter also +makes a delicious sauce for the artichokes if they are eaten hot. + + +JERUSALEM ARTICHOKE + +This vegetable is in season in the fall and spring, and may be cooked +like kohl-rabi and served in a white cream or sauce. The artichoke may +also be cooked in milk. + +When this is done, cut the washed and peeled artichoke into cubes, put +in a stew-pan, and cover with milk (a generous pint to a quart of +cubes). Add one small onion and cook twenty minutes. Beat together one +tablespoon of butter and one level tablespoon of flour, and stir this +into the boiling milk. Then season with one teaspoon of salt and +one-fourth teaspoon of pepper, and continue the cooking one-half hour +longer. The cooking should be done in a double boiler. The artichoke +also makes a very good soup. + + +FRENCH ARTICHOKES WITH TOMATO SAUCE + +Pick off from the solid green globes the outer tough petals. Scoop out +with a sharp-pointed knife the fuzzy centres, leaving the soft base, +which is the luscious morsel. Cut each artichoke in halves, wash, drain +and fry brown on each side in olive oil Make tomato sauce and cook +thirty minutes in that mixture. Then serve. + + +BEET GREENS + +Beets are usually thickly sowed, and as the young plants begin to grow +they must be thinned out. These plants make delicious greens, and even +the tops of the ordinary market beets are good if properly prepared. +Examine the leaves carefully to be sure that there are no insects on +them; wash thoroughly in several waters, and put over the fire in a +large kettle of boiling water. Add one teaspoon of salt for every two +quarts of greens; boil rapidly about thirty minutes or until tender; +drain off the water; chop well and season with butter and salt. + + +BOILED BEETS + +Carefully wash any earth off the beets, but every care is needed to +avoid breaking the skin, roots or crown; if this is done much of their +color will be lost, and they will be a dull pink. Lay them in plenty of +boiling water, with a little vinegar; boil them steadily, keeping them +well covered with water for about one and one-half to two hours for +small beets and two to three and one-half hours for large ones. If they +are to be served hot, cut off the roots and crown and rub off the skin +directly, but if to be served cold, leave them until they have become +cold and then cut into thin slices and sprinkle with salt and pepper and +pour some vinegar over them. If to be eaten hot, cut them into thin +slices, arrange them on a hot vegetable dish and pour over white sauce +or melted butter, or hand these separately. + + +BAKED BEETS + +Boil large beetroot about two hours, being careful not to pierce it. +When cold mash very smooth, add a little drippings, pepper, salt and +stock. Place in a greased pan and bake one hour. + + +SOUR BUTTERED BEETS + +Wash as many beets as required and cook in bailing water until tender. +Drain and turn into cold water for peeling. Remove the skins, slice and +sprinkle with as much salt as desired. Melt one-half cup of butter in a +large frying-pan and add two tablespoons of strained lemon juice. Stir +the butter and lemon juice until blended, keeping the fire low. Now turn +the beets into this sauce, cover the pan and shake and toss until the +sauce has been well distributed. Serve hot at once. + + +CELERIAC + +This vegetable is also known as "knot celery" and "turnip-rooted +celery." The roots, which are about the size of a white turnip, and not +the stalks are eaten. They are more often used as a vegetable than as a +salad. + +Pare the celeriac, cut in thin, narrow slices, and put into cold water. +Drain from this water and drop into boiling water and boil thirty +minutes. Drain and rinse with cold water. The celeriac is now ready to +be prepared and served the same as celery. + + +PUREE OF CELERIAC + +Boil as directed above and press through a sieve. To one quart take two +tablespoons of butter blended with two tablespoons flour and cooked +until smooth and frothy, add the strained celeriac and cook five +minutes, stirring frequently. Add one teaspoon of salt and a half cup of +cream, cook five minutes longer and serve hot on toast or fried bread. + + +CAULIFLOWER + +Trim off the outside leaves and cut the stalk even with the flower. Let +it stand upside down in cold salted water for twenty minutes. Put it +into a generous quantity of rapidly boiling salted water and cook it +uncovered about twenty minutes or until tender, but not so soft as to +fall to pieces. Remove any scum from the water before lifting out the +cauliflower. If not perfectly white, rub a little white sauce over it. +Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be +served as a garnish to chicken, sweetbreads, etc., the little bunches +being broken off and mixed with the sauce. + + +SPANISH CAULIFLOWER + +Finely chop one medium-size onion and a small bunch of parsley. Melt one +tablespoon butter in a pan and fry the onion until it is brown. Season +with celery salt. Blend in one tablespoon flour, add one cup boiling +water and let simmer for half an hour. Carefully clean the cauliflower +and boil for one-half hour. Drain the onion sauce, add three tablespoons +tomato catsup, drain the cauliflower, turn into a baking-pan, pour over +the sauce, place in a moderate oven for five minutes and serve hot. + + +CAULIFLOWER WITH BROWN CRUMBS + +Drain and place the hot cauliflower in serving dish, and pour over it +two tablespoons fine bread crumbs browned in one tablespoon of hot +butter or fat. Serve hot. Asparagus may be served in this style. + + +CAULIFLOWER OR ASPARAGUS (HUNGARIAN) + +Cook in salt water until tender. Spread with bread crumbs and butter. +Pour some sour cream over the vegetable and bake until the crumbs are a +golden brown. + + +SCALLOPED CAULIFLOWER + +Boil and drain off the water, grease a baking-dish, line with a layer of +cauliflower, add a layer of toasted bread crumbs, another of cauliflower +and so on alternately, letting the top layer be of bread crumbs. Over +all pour one cup of boiling milk, dot the top with butter and bake in a +moderate oven for twenty minutes. + + +CAULIFLOWER (ROUMANIAN) + +Brown a minced onion, add cauliflower cut in pieces with a small +quantity of water; stew, add salt, white pepper, a little sour salt and +red tomatoes; when half done add one-fourth cup of rice. Cook until rice +is done. The onion may be browned either in butter, fat or olive oil, as +desired. + + +CREAMED CELERY + +Remove the leaves from the stalks of celery; scrape off all rusted or +dark spots; cut into small pieces and drop in cold water. Having boiling +water ready; put the celery into it, adding one-half teaspoon of salt +for every quart of water. Boil until tender, leaving the cover partly +off; drain and rinse in cold water. Make a cream sauce; drop the celery +into it; heat thoroughly and serve. + + +LETTUCE + +If lettuce has grown until rather too old for salad, it may be cooked, +and makes a fairly palatable dish. + + +BOILED LETTUCE + +Wash four or five heads of lettuce, carefully removing thick, bitter +stalks and retaining all sound leaves. Cook in plenty of boiling salted +water for ten or fifteen minutes, then blanch in cold water for a minute +or two. Drain, chop lightly, and heat in stew-pan with some butter, and +salt and pepper to taste. If preferred, the chopped lettuce may be +heated with a pint of white sauce seasoned with salt, pepper, and grated +nutmeg. After simmering for a few minutes in the sauce, draw to a cooler +part of the range and stir in the well-beaten yolks of two eggs. + + +GREEN LIMA BEANS + +Cover the shelled beans with boiling water; bring to a boil quickly; +then let them simmer slowly till tender. Drain and add salt, pepper and +butter or hot cream or cream sauce. + + +CARROTS + +Scrape the carrots lightly; cut them into large dice or slices and drop +them into salted boiling water, allowing one teaspoon of salt to one +quart of water. Boil until tender; drain and serve with butter and +pepper or with cream sauce. + + +LEMON CARROTS + +Old carrots may be used for this dish, and are really better than the +new ones. Pare and cut into dice, and simmer in salted water until +tender, but not pulpy. Drain, return to the fire, and for one pint of +carrots add one teaspoon of minced parsley, a grating of loaf sugar, +one-half teaspoon of paprika, one tablespoon of butter and the juice of +half a lemon. Heat through, shaking the dish now and then, so that each +piece of the vegetable will be well coated with the mixture or dressing. + + +SIMMERED CARROTS + +Wash, scrape and slice one quart carrots roundwise. Put them in a +saucepan with one tablespoon of butter or drippings, three tablespoons +of sugar and one teaspoon salt. Cover closely and let simmer on a slow +fire until tender. + + +FLEMISH CARROTS + +Scrape, slice and cook one quart of carrots in one quart of boiling +water to which has been added one teaspoon of salt, until tender; drain. +Heat two tablespoons fat, add one small onion, brown lightly, add the +carrots, season with one teaspoon of sugar, one-quarter teaspoon of +salt, one-eighth teaspoon of white pepper and shake well over the fire +for ten minutes, add one and one-half cups of soup stock, cover and +simmer for one-half hour, then add one teaspoon chopped parsley and +serve hot. + + +CARROTS WITH BRISKET OF BEEF + +Salt and pepper two pounds of fat brisket of beef and let stand several +hours. Wash and scrape two bunches of carrots and cut in small cubes. +Place in kettle with meat, cover with boiling; water and cook several +hours or until the meat and carrots are tender, and the water is half +boiled away. Heat two tablespoons of fat in a spider, let brown +slightly, add two tablespoons of flour and gradually one cup of carrot +and meat liquid. Place in kettle with meat and carrots and boil until +carrots become browned. + + +COMPOTE OF CARROTS (RUSSIAN STYLE) + +Make a syrup of one cup of sugar and one cup of water by boiling ten +minutes. To this syrup add two cups of carrots diced, which have +previously been browned in two tablespoons hot fat or butter. Cook all +together until carrots are tender. Brown in oven and serve. + + +CORN ON THE COB + +Free the corn from husks and silk; have a kettle of water boiling hard; +drop the corn into it and cook ten minutes (or longer if the corn is not +young). If a very large number of ears are put into the water they will +so reduce the temperature that a longer time will be needed. In no case, +however, should the corn be left too long in the water, as overcooking +spoils the delicate flavor. + + +CORN OFF THE COB + +Corn is frequently cut from the cob after it is cooked and served in +milk or butter; but by this method much of the flavor and juke of the +corn itself is wasted; It is better to cut the corn from the cob before +cooking. With a sharp knife cut off the grains, not cutting closely +enough to remove any of the woody portion of the skins. Then with a +knife press out all the pulp and milk remaining in the cob; add this to +the corn; season well with salt, pepper and butter; add a little more +milk if the corn is dry; cook, preferably in the oven, for about ten +minutes, stirring occasionally. If the oven is not hot, cook over the +fire. + + +SUCCOTASH + +Mix equal parts of corn, cut from the ear, and any kind of beans; boil +them separately; then stir them lightly together, and season with +butter, salt, and pepper and add a little cream if convenient. + + +CANNED CORN + +To one can of corn take one tablespoon of butter, one-half cup milk; +sprinkle one tablespoon of flour over these; stir and cook about five +minutes, until thoroughly hot. Season to taste and serve hot. + + +DANDELIONS + +Wash one peck of dandelions; remove roots. Cook one hour in two quarts +of boiling salted water. Drain, chop fine; season with salt, pepper and +butter. Serve with vinegar. + + +STUFFED CUCUMBERS + +Cut four cucumbers in half lengthwise; remove the seeds with a spoon, +lay the cucumbers in vinegar overnight; then wipe dry and fill with a +mixture made from one cup pecans or Brazil nuts chopped, six tablespoons +of mashed potatoes, one well-beaten egg, one teaspoon of salt, two +tablespoons of chopped parsley, one saltspoon of white pepper, dash of +nutmeg and two tablespoons of melted butter. Bake in a buttered dish +until tender. Serve hot with one cup of white sauce, dash of powdered +cloves, one well-beaten egg, salt and pepper to taste. + + +FRIED CUCUMBERS + +Daintily prepared fried cucumbers are immeasurably superior to fried egg +plant and are especially nice with boiled chicken. + +Peel and slice the cucumbers lengthwise in about the same thickness +observed with egg plant. Lay these slices in salt and water for about an +hour, then dip in beaten egg and cracker dust, and French fry in boiling +fat, taking care to carefully drain in a colander before serving. + + +COLD SLAW + +Take a firm, white head of cabbage; cut it in halves; take out the heart +and cut as fine as possible on slaw-cutter. Cut up one onion at the same +time and a sour apple. Now sprinkle with salt and white pepper and a +liberal quantity of white sugar. Mix this lightly with two forks. Heat +one tablespoon of goose oil or butter, and mix it thoroughly in with the +cabbage. Heat some white wine vinegar in a spider; let it come to a +boil and pour over the slaw, boiling. Keep covered for a short time. +Serve cold. + + +BOILED SAUERKRAUT + +Take brisket of beef weighing about two or three pounds. Set it on to +boil in two quarts of water, a little salt and the usual soup greens. +When the meat is tender take it out, salt it well and put on to boil +again in a porcelain-lined kettle, having previously removed all the +bones. Add about a cup of the soup stock and as much sauerkraut as you +desire. Boil about one hour; tie one tablespoon of caraway seed in a bag +and boil in with the kraut. Thicken with two raw potatoes, grated, and +add one tablespoon of brown sugar just before serving. If not sour +enough add a dash of vinegar. This gives you meat, vegetables and soup. +Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a +nice accompaniment. Sauerkraut is just as good warmed over as fresh, +which may be done two or three times in succession without injury to its +flavor. + + +TO BOIL CABBAGE + +Cut a small head of cabbage into four parts, cutting down through the +stock. Soak for half an hour in a pan of cold water to which has been +added one tablespoon of salt; this is to draw out any insects that may +be hidden in the leaves. Take from the water and cut into slices. Have a +large stew-pan half full of boiling water; put in the cabbage, pushing +it under the water with a spoon. Add one tablespoon of salt and cook +from twenty-five to forty-five minutes, depending upon the age of the +cabbage. Turn into a colander and drain for about two minutes. Put in a +chopping bowl and mince. Season with butter, pepper, and more salt if it +requires it. Allow one tablespoon of butter to a generous pint of the +cooked vegetable. Cabbage cooked in this manner will be of delicate +flavor and may be generally eaten without distress. Have the kitchen +windows open at the top while the cabbage is boiling, and there will be +little if any odor of cabbage in the house. + + +FRIED CABBAGE + +Cut one medium head of cabbage fine, soak ten minutes in salt water. +Drain, heat three tablespoons of fat (from top of soup stock preferred), +add cabbage, one sour apple peeled and cut up, caraway seed to taste, +salt, paprika and one-half onion minced. Cover very closely and cook +slowly for one hour. + + +CREAMED NEW CABBAGE + +To one pint of boiled and minced new cabbage add one-half pint of hot +milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon +each of salt and pepper, one teaspoon finely minced parsley and a +generous dash of sweet paprika. The butter and flour should be creamed +together before stirring in. Let simmer for about ten minutes, stirring +occasionally to keep from burning. Serve hot on toasted bread. + + +HOT SLAW + +Cut the cabbage into thin shreds as for cold slaw. (Use a plane if +convenient). Boil it until tender in salted fast-boiling water. Drain it +thoroughly, and pour over it a hot sauce made of one tablespoon of +butter, one-half teaspoon of salt, dash of pepper and of cayenne, and +one-half to one cup of vinegar, according to its strength. Cover the +saucepan and let it stand on the side of the range for five minutes, so +that the cabbage and sauce will become well incorporated. + + +CARROTS BOILED WITH CABBAGE + +Pare the carrots and cut them into finger lengths, in thin strips. Put a +breast of lamb or mutton on to boil, having previously salted it well. +When boiling, add the carrots and cover closely. Prepare the cabbage as +usual and lay in with the mutton and carrots; boil two hours at least; +when all has boiled tender, skim off some of the fat and put it into a +spider. Add to this one tablespoon of flour, one tablespoon of brown +sugar and one-half teaspoon of cinnamon. Keep adding gravy from the +mutton until well mixed, and pour all over the mutton and vegetables. +Serve together on a platter. + + +STEWED CABBAGE + +Clean and drain cabbage, cut in small pieces and boil until tender. +Drain and rinse in cold water; chop fine, heat one tablespoon of +drippings in spider, one-fourth of an onion cut fine and one tablespoon +of flour; brown all together, add one-half pint of soup stock, add +cabbage and cook ten minutes longer. Salt and pepper to taste. + + +FILLED CABBAGE + +Take a large, solid head of cabbage; take off the large top leaves, and +scoop out the centre of the cabbage so as to leave the outside leaves +intact for refilling. Chop your cabbage fine as for slaw; take a quarter +of a loaf of stale bread, soak it in water and squeeze very dry. Heat +two tablespoons of drippings in a spider, add a large-sized onion +chopped fine, do not let the onion get too brown; then add the bread, +one pound of chopped beef well minced and the chopped cabbage and let it +get well heated; take off stove and add two eggs, pepper, salt, nutmeg, +a little parsley and a little sage, season very highly. Use a little +more cabbage than bread the filling. Put this all back in the cabbage, +and cover this with the large leaves, put into small bread-pan and bake +for two hours, put just enough water in to keep the pan from burning; +don't baste. It doesn't harm if the leaves scorch. + + +KAL DOLMAR + +Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix +chopped meat, rice, and salt and pepper. Separate the cabbage leaves; +put about three tablespoons of the meat and rice in the leaves, roll up +and tie together with string. Then fry in fat until brown. Boil for half +an hour in a little water. Make brown gravy and pour over. + + +SAVOY CABBAGE WITH RICE + +Boil cabbage whole for five minutes; drain, separate the leaves after it +has cooled. Mix one cup of boiled rice with three dozen raisins, pinch +of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put +two tablespoons of this mixture in three or four leaves, roll them and +tie together with string. Place in pan and let cook for an hour until +done. This dish is just as good warmed up a second time. + +There must be sufficient fat and gravy to prevent the cabbage rolls from +sticking to the bottom of the pan which must be kept closely covered. + + +BELGIAN RED CABBAGE + +Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon +cloves, one onion sliced thin, one bay leaf, two cups of water, three +tablespoons of drippings in saucepan, then add five or six greening +apples, peeled and cut in quarters. Lastly, put in one medium-sized red +cabbage, cut in halves and then sliced very thin. Cook three hours and +then add two tablespoons each of sugar and vinegar; cook one minute +more. + + +RED CABBAGE + +Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water +over it and let it stand over another pan for ten minutes; salt, mix +well, and cut up a sour apple in the cabbage. Heat one tablespoon goose +or soup drippings, brown in this an onion cut fine, add the cabbage and +stew slowly, keep covered. Add a little hot water after it has boiled +about five minutes. When tender add a few cloves, vinegar, brown sugar +and cinnamon to taste, and serve. White cabbage may be cooked in this +way. + + +RED CABBAGE WITH CHESTNUTS AND PRUNES + +Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch +as above. Take one tablespoon of butter, put in kettle and let brown, +add cabbage, let simmer about ten minutes, stir and let simmer ten +minutes more. Add about one cup of water, one-fourth cup of vinegar, and +one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of +raisins and blanched chestnuts and cook until tender, adding to cabbage +just before serving. Take one tablespoon of flour smooth with cold +water, add to cabbage, let cook a few minutes and serve. + + +VEGETABLE HASH + +Hash may be made with one or many vegetables and with or without the +addition of meat and fish. Potato is the most useful vegetable for hash, +because it combines well with meat or other vegetables. The vegetables +must be chopped fine, well seasoned with salt and pepper, and parsley, +onion, chives or green pepper if desired, and moistened with stock, milk +or water, using a quarter of a cup to a pint of hash. Melt one-half +tablespoon of butter or savory drippings in a pan; put in the hash, +spreading it evenly and dropping small pieces of butter or drippings +over the top. Cover the pan; let the hash cook over a moderate fire for +half an hour; fold over like an omelet and serve. If properly cooked +there will be a rich brown crust formed on the outside of the hash. + + +BAKED EGGPLANT + +Parboil eggplant until tender, but not soft, in boiling salted water. +Cut in half crosswise with a sharp knife. Scrape out the inside and do +not break the skin. + +Heat one tablespoon of butter, add a minced onion, brown, then scraped +eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix +well together, refill shells, place in dripping pan in oven--baste with +butter or sprinkle cracker crumbs on top with bits of butter--baste +often and brown nicely. + + +BROILED OR FRIED EGGPLANT + +For preparing eggplant, either to fry or boil, use small eggplant as +they are of more delicate flavor than the large ones. Do not cook too +rapidly. + + +BROILED EGGPLANT + +Slice the eggplant and drain it as for frying; spread the slices on a +dish; season with salt and pepper; baste with olive oil; sprinkle with +dried bread crumbs and broil. + + +EGGPLANT FRIED IN OIL (TURKISH STYLE) + +Arrange in oiled pan in layers: one layer of sliced eggplant, one layer +of chopped meat seasoned with egg, chopped parsley, salt and pepper; as +many layers as desired, add a little olive oil, cover with water. Bake +one-half hour. + + +EGGPLANT (ROUMANIAN) + +Brown onion, peel eggplant raw, cut in quarters, put in when onions are +brown with a little water and stew; add salt, white pepper, sour salt, +red tomatoes; when half done add one-fourth cup of rice, cook until rice +is tender. + + +FRIED EGGPLANT + +Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices +on a plate. Cover with a weight to draw out juice; let stand one hour. +Dredge with flour and fry slowly in a little butter until crisp and +brown, or dip in egg and cracker and fry in deep fat. + + +GREEN PEAS + +Shell the peas and cover them with water; bring to a boil; then push +aside until the water will just bubble gently. Keep the lid partly off. +When the peas are tender add salt and butter; cook ten minutes longer +and serve. If the peas are not the sweet variety, add one teaspoon of +sugar. + + +SUGAR PEAS + +Sugar peas may be cooked in the pods like string beans. Gather the pods +while the seeds are still very small; string like beans and cut into +pieces. Cover with boiling water and boil gently for twenty-five or +thirty minutes or until tender. Pour off most of the water, saving it +for soup; season the rest with salt and butter and serve. + + +CARROTS AND PEAS + +Wash, scrape and cut one pint of carrots in small cubes, cook until +tender, drain and reserve one-half cup of carrot water. Mix carrots +well with one pint cooked green peas. Sprinkle with two tablespoons of +flour, salt, pepper and sugar to taste, add two tablespoons of fat or +butter, one-half cup of milk or soup stock and carrot water, boil a +little longer and serve. + + +GREEN PEAS AND EGG BARLEY (PFAeRVEL) + +Make the pfaervel. Heat one-quarter cup of butter or other fat, add the +pfaervel and when golden brown, add one quart of boiling water, one-half +cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of +green peas strained. Set in moderate oven and bake one-half hour or +until every kernel stands out separately. Serve hot. + + +GREEN PEAS AND RICE + +Shell one-half peck of green peas and wash them well; if canned peas are +used pour off liquid and rinse with cold water. Heat one-fourth cup of +butter or other fat in a spider, add one cup of rice and let simmer, +stirring constantly until rice is a golden brown; add one quart of +boiling water, then the drained peas and one-half teaspoon of salt, and +one-half cup of granulated sugar. Place in pudding dish, set in the oven +and bake until rice is tender. (Serve hot.) + + +GREEN PEPPERS + +Sweet green peppers, within the last ten years have gained a place in +cookery in this country. Their flavor is depended on for soups. They are +used in stews. They are used for salad, and they are used much as a +separate vegetable in dozens of different ways. + + +STUFFED PEPPERS + +Select six tender, sweet peppers. Soak in water bread crumbs sufficient +to make one pint when the water is pressed out; mix with one-fourth +teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of +butter. + +Cut off the stem end of each pepper; carefully remove the interior and +fill the peppers with the prepared dressing. Place in a shallow +baking-pan and pour around them white sauce thinned with two cups of +water. Bake about one hour, basting frequently with the sauce. + + +PEPPERS STUFFED WITH MEAT + +Cut a slice from the blossom end of each pepper, remove seeds and +parboil ten minutes. Chop one onion fine and cook in fat until straw +color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup +of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons +of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red +pepper. Fill with stuffing, cover with crumbs and bake ten minutes. + + +STUFFED PEPPERS (ARDAY-INFLUS) + +Take sweet green peppers, cut off blossom end; prepare the following: To +one pound of chopped meat take one egg, grate in one onion, a little +salt, citric acid (size of bean dissolved in a little water), mix all +together. Place this mixture in the peppers, but do not fill too full. +Set the entire top of peppers in place. Melt one tablespoon of fat in a +saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of +water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little +citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of +flour, browned with 1/2 tablespoon of fat. + + +GREEN PEPPERS STUFFED WITH VEGETABLES + +Brown large white onions, add 1/2 cup of uncooked rice, a little salt, +piece of citric acid (size of a bean dissolved in a little water), fill +peppers, stew with tomatoes like Arday-influs. Or fill peppers with red +cabbage which has been steamed with onions and fat, and add moistened +rice. + + +PEPPERS STUFFED WITH NUTS + +Another good way to stuff peppers is to parboil them and then stuff them +with a forcemeat made of chopped nuts and bread crumbs moistened with +salt and pepper. Bake, basting occasionally with melted butter for +twenty minutes. + + +STEWED PEPPERS + +Cut the peppers in half and remove the seeds, stems and pith. Then cut +them in neat, small pieces and throw into boiling salted water. Boil for +half an hour. Drain them and then add salt to taste, one tablespoon of +butter and four tablespoons of cream--to four peppers. Heat thoroughly +and serve. + + +BROILED GREEN PEPPERS + +Broil on all sides; place the broiled peppers in a dish of cold water so +that the skin can be easily removed. When the peppers are all peeled put +in a bowl or crock, add French dressing, and cover closely. These +peppers will keep all winter. + + +RADISHES + +There are many varieties of radishes, round and long, black, white, and +red. The small red radish may be obtained all year. They are served +uncooked, merely for a relish. The large varieties are peeled, sliced +and salted for the table. + +To serve the small ones for table, remove tip end of root, remove the +leaves and have only a small piece of stem on radish. They may be made +to look like a tulip by cutting into six equal parts from the root end, +down three-quarters of the length of the radish. + + +BROILED MUSHROOMS + +Wash the mushrooms; remove the stems and peel the caps. Place them in a +broiler and broil for five minutes, with the cap side down during the +first half of broiling. Serve on circular pieces of buttered toast, +sprinkling with salt and pepper and putting a small piece of butter on +each cap. + + +CREAMED MUSHROOMS + +First wash them thoroughly in cold water, peel them and remove the +stems, then cut them in halves or quarters, according to their size. + +Melt one tablespoon of butter in a saucepan over the fire then add the +mushrooms and let them simmer slowly in the butter for five minutes; +season them well with salt and black pepper, freshly ground. After +seasoning, add a gill of cream and while it is heating sift one +tablespoon of flour in a bowl, add one-half pint of milk. Stir these +briskly till flour is all dissolved, then pour it gradually in the +saucepan with the mushrooms and cream, stirring the whole constantly to +keep it from lumping. Let it just bubble a moment, then add another +tablespoon of butter and pour the creamed mushrooms over hot buttered +toast on a hot platter and serve. + +Cooked like this mushrooms have more nutritive value than beef. + + +SCALLOPED MUSHROOMS + +Saute mushrooms and prepare two cups of white sauce for one pound of +mushrooms, add one teaspoon of onion juice. Into a well-greased baking +dish place one-quarter of the mushroom, then one-quarter of the sauce, +and one-quarter of the bread crumbs, continue in this way until all the +sauce is used, pour one cup of cream over this and sprinkle the +remaining crumbs over the top. Bake fifteen minutes in a moderate oven, +or until the crumbs are browned. + + +SAUTED MUSHROOMS + +Wash, peel caps and stems of one pound of mushrooms, drain dry between +towels. Place in spider with two tablespoons of butter and one-quarter +teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on +hot slices of toast. + + +BOILED OKRA + +Wash and cut off the ends of young pods, cover with boiling salted water +and cook about twenty minutes, until tender. Drain, add cream (a scant +cup to a quart of okra), a tablespoon of butter, and salt and pepper to +taste. Another way of stewing is to cook it with tomatoes. To a pint of +okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and +sliced, and one medium-sized onion. Stew slowly for an hour, adding one +tablespoon of butter, a scant teaspoon of salt and pepper to season. No +water will be required, the tomato juice sufficing. In the West Indies +lemon juice and cayenne are also added to stewed okra. + + +BOILED ONIONS + +Peel the onions and cut off the roots; drop each into cold water as soon +as it is peeled. When all are ready, drain and put in a saucepan well +covered with boiling water, adding a teaspoon of salt for every quart of +water. Boil rapidly for ten minutes with the cover partly off; drain and +return to the fire with fresh water. Simmer until tender; add pepper and +butter and serve, or omit the butter and pepper and pour a cream sauce +over the onions. + + +SPANISH ONION RAREBIT + +Boil two large onions until very soft, drain, chop, and return to the +saucepan with a small piece of butter. Add milk, salt, pepper, a dash of +tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated +cheese. Stir until of the consistency of custard. + + +SCALLOPED ONIONS + +Cut boiled onions into quarters; put them in a baking dish and mix well +with cream sauce; cover with bread crumbs and bits of butter and place +in the oven until the crumbs are browned. + + +STEWED SQUASH + +Peel squash, cut in quarters, put on to boil in cold water, and cook +until tender. Drain, mash fine and smooth, add one-half cup of milk or +cream, one tablespoon of butter, pinch of salt and pepper and put back +on stove to keep hot. Beat well with a spoon to make light and smooth. + + +PARSNIPS + +First scrape parsnips, then boil in weak salt water until tender; drain, +and put in white sauce. Oyster plant may be prepared same way. + + +SPINACH + +Spinach with large leaves is best. It is richest in mineral matter and +is less liable to conceal insects that are difficult to dislodge. Buy +the crisp, green spinach that has no withered leaves or stalks. That is +the freshest and healthiest. + +Cut off the roots and pick it over carefully, cutting off all the +withered leaves and stems, put the leaves in cold salt water to soak for +half an hour. That refreshens them, and makes any minute insects crawl +out and come to the surface. Shake the leaves about and turn them over +several times, drop them in a large pan of water; rinse well; lift them +out separately and drop back into a second pan of water. Continue +washing in fresh water until there is not a grain of sand to be found in +the bottom of the pan. + +In cooking be careful not to put too much water in the pot. That is the +trouble with most spinach. It is drowned in water; a cup is plenty for +one quart of spinach. Let the water come to a boil. Then lift the +spinach out of the pan with the cold water dripping from it and put it +into the pot, into the boiling water. Put the lid on the pot. Turn the +fire a little low and let it cook slowly for fifteen minutes, stirring +every now and then to keep it from sticking to the bottom of the pot. + +Just before taking up the spinach put some salt in it; then drain off +the water and put a big tablespoon of butter and one-quarter teaspoon of +pepper in it. Take it out of the pot and place it in a long, flat dish. +Slice some hard-boiled eggs and place the slices all around the spinach +for a kind of border. + + +SPINACH WITH CREAM SAUCE + +Cook as directed, drain through colander, and grind through machine, +make a rich cream sauce. Stir spinach in this sauce, add pepper, salt, +nutmeg to taste, and garnish with slices of hard-boiled egg. + + +SPINACH--FLEISCHIG + +Boil a quart of spinach about fifteen minutes, drain thoroughly through +a colander and chop extremely fine. Heat one tablespoon of drippings in +a saucepan, rub one tablespoon of flour in it, add salt, pepper and +ginger to taste. Add one cup of soup stock to the whole or some beef +gravy. Put the spinach in the sauce, let boil for five minutes. Garnish +with hard-boiled eggs or use only the hard-boiled whites for decoration, +rub the yolks to a powder and mix through the spinach. + + +SAVOY CABBAGE + +Cut off the faded outside leaves and hard part of the stalk, and wash +the vegetable well. Cook in boiling salted water. Drain, chop very fine +and proceed as with spinach in the foregoing recipe. + + +BRUSSELS SPROUTS + +Remove any wilted leaves from the outside of the sprouts, and let them +stand in cold salted water from fifteen to twenty minutes. Put the +sprouts into salted, rapidly boiling water and cook, uncovered, fifteen +or twenty minutes or until tender, but not until they lose their shape. +Drain them thoroughly in a colander; then place them in a saucepan with +butter, pepper and salt, and toss them until seasoned; or mix them +lightly with just enough white sauce to coat them. + + +OYSTER PLANT--SALSIFY + +Wash, scrape and put at once in cold water with a little vinegar to keep +from discoloring. Cut one-half inch slices and cook in boiling, salted +water until soft. Drain and serve in white sauce. Or boil in salted, +boiling water until tender and cut in four pieces lengthwise, dredge +with flour and sprinkle with a little salt and fry in hot butter or fat +until nicely browned. + + +SCALLOPED SALSIFY + +Boil and slice the salsify as in preceding recipe. Butter a baking dish; +fill it by adding alternate layers of salsify and small bits of cheese. +Season with salt, pepper and butter. Pour over it a sufficient quantity +of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs +may be added if desired. + + +PLUMS, SWEET POTATOES AND MEAT + +Wash one pound of prunes or plums and put on to boil with one pound of +brisket of beef or any fat meat; when the meat is tender add five +medium-sized sweet potatoes which have been pared and cut in small +pieces. Place the meat on top, add one-half cup of sugar and a piece of +sour salt (citric acid). Cover and bake until nicely browned. If gravy +should cook away add some warm water. + + +TSIMESS + +Take equal portions of parboiled spinach and sorrel, season to taste +with ground nutmeg, pepper and salt, and add sufficient drippings to +make all moist enough. Place in a covered dish in a slow oven. + +This is prepared on Friday and left in the oven to keep hot until needed +for Shabbas dinner. All green vegetables may be prepared in the same +way. + + +TURNIPS + +Do not spoil turnips by overcooking. The flat white summer turnip when +sliced will cook in thirty minutes. The winter turnip requires from +forty-five to sixty minutes. + + +BOILED TURNIPS + +Have the turnips peeled and sliced. Drop the slices into a stew-pan with +boiling water enough to cover generously. Cook until tender, then drain +well. They are now ready to mash or chop. If they are to be served +mashed, put them back in the stew-pan; mash with a wooden vegetable +masher, as metal is apt to impart an unpleasant taste. Season with salt, +butter, and a little pepper. Serve at once. + + +HASHED TURNIPS + +Chop the drained turnips into rather large pieces. Return to the +stew-pan, and for one and one-half pints of turnips add one teaspoon of +salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four +tablespoons of water. Cook over a very hot fire until the turnips have +absorbed all the seasonings. Serve at once. Or the salt, pepper, butter, +and one tablespoon of flour may be added to the hashed turnips; then the +stew-pan may be placed over the hot fire and shaken frequently to toss +up the turnips. When the turnips have been cooking five minutes in this +manner add one-half pint of meat stock or of milk and cook ten minutes. + +When meat or soup stock is used substitute drippings for the butter in +the above recipe. + + +KOHL-RABI WITH BREAST OF LAMB + +Strip off the young leaves and boil in salt water. Then peel the heads +thickly, cut into round, thin slices, and lay in cold water for an hour. +Put on to boil a breast of mutton or lamb, which has been previously +well salted, and spice with a little ground ginger. When the mutton has +boiled one-half hour add the sliced kohl-rabi, and boil covered. In the +meantime, drain all the water from the leaves, which you have boiled +separately, and chop them, but not too fine, and add them to the mutton. +When done thicken with flour, season with pepper and more salt if +needed. You may omit the leaves if you are not fond of them. + + +KOHL-RABI + +Kohl-rabi is fine flavored and delicate, if cooked when very young and +tender. It should be used when it has a diameter of not more than two or +three inches. + +Wash, peel and cut the Kohl-rabi root in dice and cook in salt water +until tender. Cook the greens or tops in another pan of boiling water +until tender, drain and chop very fine in a wooden bowl. Heat butter or +fat, add flour, then the chopped greens, and one cup of liquor the +Kohl-rabi root was cooked in or one cup of soup stock. Add the +Kohl-rabi, cook altogether, and serve. + +Use same quantities as for turnips. + + +KALE + +Remove all the old or tough leaves; wash the kale thoroughly and drain. +Put it into boiling water to which has been added salt in the proportion +of one-half tablespoon to two quarts of water. Boil rapidly, uncovered, +until the vegetable is tender; pour off the water; chop the kale very +fine; return it to the kettle with one tablespoon of drippings and two +of meat stock or water to every pint of the minced vegetable. Add more +salt if necessary; cook for ten minutes and serve at once. The entire +time for cooking varies from thirty to fifty minutes. + +The leaves are sweeter and more tender after having been touched by the +frost. The same is true of Savoy cabbage. + + +SWISS CHARD + +This vegetable is a variety of beet in which the leaf stalk and midrib +have been developed instead of the root. It is cultivated like spinach, +and the green, tender leaves are prepared exactly like this vegetable. +The midribs of the full-grown leaves may be cooked like celery. + + +STEWED TOMATOES + +Pour boiling water over the tomatoes; remove the skins; cut into small +pieces and place in a saucepan over the fire. Boil gently for twenty or +thirty minutes and season, allowing for each quart of tomatoes one +generous teaspoon each of salt and sugar and one tablespoon of butter. +If in addition to this seasoning a slice of onion has been cooked with +the tomatoes from the beginning, the flavor will be greatly improved. + + +CANNED TOMATOES, STEWED + +Salt, pepper; add a lump of butter the size of an egg and add one +tablespoon of sugar. Thicken with one teaspoon of flour wet with one +tablespoon of cold water, stir into the tomatoes and boil up once. + + +FRIED TOMATOES + +Cut large, sound tomatoes in halves and flour the insides thickly. +Season with a little salt and pepper. Allow the butter to get very hot +before putting in the tomatoes. When brown on one side, turn, and when +done serve with hot cream or thicken some milk and pour over the +tomatoes hot. + + +FRIED GREEN TOMATOES + +Cut into thin slices large green tomatoes, sprinkle with salt and dip +into cornmeal, fry slowly in a little butter till well browned; keep the +frying-pan covered while they are cooking, so they will be perfectly +tender. These are very delicately flavored, and much easier to fry than +ripe tomatoes. They make an excellent breakfast dish. + + +TOMATO PUREE + +Scald the tomatoes, take off the skins carefully and stew with one +teaspoon each of butter and sugar; salt and pepper to taste. This is +enough seasoning for a quart of tomatoes. When the tomatoes are very +soft strain through a coarse sieve and if necessary thicken with one +teaspoon of flour. + + +SCALLOPED TOMATOES + +Drain off part of the juice from one quart of tomatoes and season with +pepper, salt, and onion juice. Cover the bottom of a baking dish with +rolled crackers, dot over with dabs of butter, pepper, and salt, then +another layer of tomatoes, then of crumbs, and so on until a layer of +crumbs covers the top. + +If fresh tomatoes are used bake one hour, if canned, 1/2 hour. + +If the crumbs begin to brown too quickly cover the dish with a tin +plate. + + +STUFFED TOMATOES + +Select tomatoes of uniform size, cut a slice from the stem end and scoop +out a portion of the pulp. Have in readiness a dressing made from grated +bread crumbs, parsley, a slice of minced onion, a high seasoning of salt +and paprika and sufficient melted butter to moisten. Fill this into the +tomatoes and heap it up in the centers. Place a bit of butter on top of +each and bake in a quick oven until the vegetables are tender and the +tops are delicately browned. + + +TOMATOES WITH RICE + +Take six large tomatoes, pour boiling water over them and skin them. +Scrape all the inside out with a spoon, put in saucepan together with +two onions, a tablespoon of butter, one pint of water; let this boil for +a little while; strain, place back on stove, pour into this one-half +pound of rice, let it cook tender; add salt, pepper, a tablespoon of +butter and a little grated cheese. Fill the tomatoes with this mixture, +dip them in egg and bread crumbs, then fry till nice and brown. + + +TOMATO CUSTARDS + +Simmer for fifteen minutes in a covered saucepan four cups chopped +tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of +parsley. Strain and if there be not two cups of liquid, add water. Beat +four eggs and add to liquid. Pour into greased baking cups, and stand +them in a pan of water and bake until firm--about fifteen minutes. Turn +out and serve with cream sauce containing green peas. + + +BAKED TOMATO AND EGG PLANT + +Take a deep earthenware dish, pour into it a cup of cream; cut several +slices of eggplant very thin, salt well, and line the dish with them; +slice two large tomatoes, place a layer of these on the eggplant, next a +layer of spaghetti (cooked); sprinkle with grated cheese, pieces of +butter, salt, and pepper; cover this with layer of tomatoes; salt well +and sprinkle with chopped green pepper, and a top layer of eggplant, +which also salt and pepper well. Cook gently an hour and a half in slow, +hot oven. + + +CREOLE TOMATOES + +Take one small onion and half a green pepper, chop them fine and cook +until tender in a tablespoon of butter. Cut six tomatoes in half, +sprinkle with a little sugar, season on both sides with salt, pepper and +a little flour, and put them into the pan with skin-side down to cook +partially, then turn them once; they must cook over a slow fire. Then +sprinkle one tablespoon of chopped parsley over them, pour in one cup of +thick cream and when this has become thoroughly hot, and has been +combined with the other ingredients, the tomatoes are ready to serve. + +They have not been disturbed since the first turning and have retained +their shape. Half a tomato is placed on a slice of toast, with +sufficient gravy to moisten. At the season of the year, when tomatoes +are hard and firm, they may be peeled before cooking. Later they will +likely fall to pieces unless the skin is left on. This is one method of +cooking tomatoes in which they lose the sharp acid taste, disagreeable +to so many persons. + + +STRING BEANS WITH TOMATOES + +Cut off both ends of the beans, string them carefully and break into +pieces about an inch in length and boil in salt water. When tender drain +off this brine and add fresh water (boiling from the kettle). Add a +piece of butter, three or four large potatoes cut into squares, also +four large tomatoes, cut up, and season with salt and pepper. Melt one +tablespoon of butter in a spider, stir into it one tablespoon of flour, +thin with milk, and add this to the beans. + + +STRING BEANS WITH LAMB + +Take a small breast of lamb, two large onions, one-quarter peck of beans +(string and cut in long thin pieces); skin six large tomatoes, and add +two cups of water. Cook until the beans are tender, then add one +tablespoon of flour to thicken. + + +STRING OR WAX-BEANS, SWEET AND SOUR + +Put the beans into sufficient boiling water to just cover them; cook for +one hour and a half to two hours, depending upon the tenderness of the +beans. Meanwhile, prepare for each quart of beans five sour apples; +peel, core and cut in pieces. When the beans are done, add the apples, +the thin peel of one lemon, the juice of one and one-half lemons, a +small teaspoon of salt, and two tablespoons of cider vinegar. Let the +apples cook on top of the beans until they are thoroughly done, then mix +well with a good quarter cup of granulated sugar. This dish will be +better by being served the next day warmed up. + + +SWEET SOUR BEANS + +If you use canned string beans, heat some fat in a spider and put in one +tablespoon of flour; brown slightly; add one tablespoon of brown sugar, +a pinch of salt, some cinnamon and vinegar to taste; then add the beans +and let them simmer on the back of stove, but do not let them burn. The +juice of pickled peaches or pears is delicious in preparing sweet and +sour beans. + + +STRING OR GREEN SNAP BEANS + +Cut off the tops and bottoms and "string" carefully; break the beans in +pieces about an inch long and lay them in cold water, with a little +salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a +stew-pan, in which you have cut up part of an onion and some parsley; +cover this and stew about ten minutes. In the meantime, drain the beans, +put into the stew-pan and stew until tender; add one tablespoon of flour +and season with salt and pepper (meat gravy or soup stock will improve +them). You may pare about half a dozen potatoes, cut into dice shape, +and add to the beans. If you prefer, you may add cream or milk instead +of soup stock and use butter. + + +POTATOES + +Potatoes are valuable articles of food and care should be taken in +cooking them. The most economical method is to cook them in their +"jackets" as there is not nearly as much waste of potato or of the salts +that are valuable as food. + + +POTATOES BOILED IN THEIR JACKETS + +Potatoes should be well brushed and put on to boil in a saucepan of +boiling water; they should continue boiling at the same degree of heat +until they are done, when a fork will easily pierce them. This will take +from twenty-five to thirty minutes. Drain, draw the saucepan to a low +flame, place a clean cloth folded over the top of the saucepan and press +the lid down over it. This dries the potatoes and makes them a good +color. Hold the potatoes in a cloth and peel them, then reheat for one +minute and serve. + +New potatoes, if well brushed or scraped do not require peeling. + + +POTATOES FOR TWENTY PEOPLE + +To serve twenty people one-half peck of potatoes is required. + + +BOILED POTATOES + +Peel six or eight potatoes, and put them on in boiling water to which +has been added one teaspoon of salt. Boil as above. + +The saucepan used for cooking potatoes should be used for no other +purpose. + + +BAKED POTATOES, No. 1 + +Select fine, smooth potatoes and boil them about twenty minutes. Drain +off the water, remove the skins and pack in a buttered dish. Lay a small +piece of butter on each potato, sprinkle with salt and pepper, and +sprinkle fine bread crumbs over all, with a few tablespoons of cream. +Bake until a nice light brown. Serve in the same dish. Garnish with +parsley. + + +BAKED POTATOES, No. 2 + +Wash large potatoes and bake in a quick oven until soft, which will take +about three-quarters of an hour. This is the most wholesome way of +cooking potatoes. + + +POTATO BALLS WITH PARSLEY + +Pare very thin, medium potatoes as near a size as possible. Have ready a +pot of boiling water, salted, drop in the potatoes and keep them at a +quick boil until tender. Serve with a batter made by beating to a cream +two tablespoons of butter, one-half tablespoon of lemon juice and one +tablespoon of finely minced parsley; add salt and a dash of cayenne +pepper; spread over the hot potatoes, and it will melt into a delicious +dressing. This is especially nice to serve with fish. + + +NEW POTATOES + +Brush and scrape off all the skin of six potatoes and boil for half an +hour in salted boiling water, drain, salt and dry for a few minutes, and +then pour melted butter over them and sprinkle with chopped parsley. + + +MASHED POTATOES + +Old potatoes may be used. Pare as many potatoes as required. Boil in +salt water, drain thoroughly when done and mash them in the pot with a +potato masher, working in a large tablespoon of butter and enough milk +to make them resemble dough, do not allow any lumps to form in your +dish. Garnish with parsley. + + +SCALLOPED POTATOES, No. 1 + +Grease a pan with butter. Choose the potatoes that are so big or +misshapen you wouldn't want to use them for boiling or baking. Cut them +in thin slices. Spread them in the pan in a layer an inch thick. +Sprinkle with pepper and salt to taste. Dot with butter here and there, +perhaps a half teaspoon for each layer. Four or six bits of butter +should be sprinkled over each layer. Repeat the layers of the raw +potatoes until the pan is full. Cover them with milk. Place in the oven +and cook for one hour. + + +SCALLOPED POTATOES, No. 2 + +Cut two cups of cold potatoes into cubes; mix well with two cups of +cream sauce, adding more seasoning if necessary; pour into a baking +dish; cover with one cup of bread crumbs and dot with small pieces of +butter and bake for about half an hour. + + +ROAST POTATOES + +Take either sweet or Irish potatoes, or both; pare, wash, and salt them, +and lay them around the meat, and let them roast for about +three-quarters of an hour. Turn them about once, so they will be nicely +browned. + + +CREAMED POTATOES + +Make a cream sauce, a little thinner than usual by adding a little extra +milk. Cut two cups of boiled potatoes into small cubes and mix them +thoroughly with the same. Cook in a double boiler until the potatoes are +thoroughly hot, add a little chopped parsley if desired, and serve. + + +POTATOES AU GRATIN + +Slice two cups of cold boiled potatoes and add them to two cups of hot +cream sauce. Bring all to a boil; remove and add three tablespoons of +grated cheese, salt and pepper to taste. Pour all into a baking dish, +sprinkle buttered bread crumbs over the top and set in the oven to +brown. + + +GERMAN FRIED POTATOES + +Cut up some raw potatoes quite thin, salt and pepper and drop in boiling +fat. Cover up at first to soften them. Turn frequently to prevent +burning and then remove the cover to brown slightly. + + +SARATOGA CHIPS + +Proceed as above; but do not cover and do not take as many potatoes at +one time. + + +HASHED BROWN POTATOES, LYONNAISE + +Finely hash up six cold boiled potatoes and keep on a plate. Heat one +tablespoon of butter in a frying-pan, add a finely chopped onion, and +lightly brown for three minutes, then add the potatoes. Season with +one-half teaspoon of salt and two saltspoons of white pepper, evenly +sprinkled over, then nicely brown them for ten minutes, occasionally +tossing them meanwhile. Give them a nice omelet form, brown for eight +minutes more, turn on a hot dish, sprinkle a little freshly chopped +parsley over and serve. These potatoes may be prepared with fat in place +of butter. + + +CURRIED POTATOES + +Melt two tablespoons of fat in a frying-pan; add one onion chopped fine +and cook until straw color. Add two cups of boiled potatoes, cut in +dice, one-half cup of stock, and one tablespoon of curry powder. Cook +until the stock has been absorbed; then add one-half teaspoon of salt, a +dash of red pepper, and one teaspoon of lemon juice. + + +POTATO CAKES + +Take cold mashed potatoes or cold baked or boiled potatoes that have +been mashed and seasoned; roll into balls, dusting the hands well with +flour first. Flatten into cakes and saute in butter, or place on a +buttered tin with a small piece of butter on the top of each and bake in +a hot oven until golden brown. + + +POTATOES AND CORN + +Butter well a deep baking dish, holding a quart or more. In the bottom +place a layer of potatoes, sliced thin, then a layer of corn, using +one-half the contents of a can. On this sprinkle a little grated onion +and season with salt, pepper and bits of butter. Add another layer of +potatoes, then the rest of the corn, seasoning as before, and cover the +whole with a layer of cracker crumbs. Dot well with butter, pour on milk +until it comes to the top, and bake three-quarters of an hour. Use +cooked potatoes, having them cold before slicing. + + +FRENCH FRIED POTATOES + +Pare the potatoes and throw them into cold water until needed. Dry them +with a towel; cut into small pieces lengthwise of the potato; drop them +into hot fat and remove when lightly browned. It is better to fry only a +few at a time, letting those done stand in a colander in the oven to +keep hot. When all are done, sprinkle with salt and serve at once. + +For variety; and for use in garnishing, cut the potatoes into balls, +using the vegetable cutter which comes for this purpose. + + +POTATOES WITH CARAWAY SEEDS + +Boil medium-sized potatoes in their jackets until tender, peel while +hot. Put two tablespoons of butter or fat in spider, when hot add +potatoes, brown well all over. Drain, sprinkle with salt and one +teaspoon of caraway seeds and serve hot. + + +POTATOES AND PEARS + +Heat two tablespoons of fat, add chopped onion and two tablespoons of +flour; when flour is brown, add 1-1/2 cups of water, stir and cook until +smooth, add salt, brown sugar and a little cinnamon to taste. Quarter +four medium-sized cooking pears, but do not peel, cook them in the brown +sauce, then add six medium, raw potatoes, pared, and cook until tender. + + +IMITATION NEW POTATOES + +Buy a potato cutter at a first-class hardware store, and with it cut the +potatoes to the size of a hickory nut, and then fry or steam them. When +cooked they look just like new potatoes. They are especially nice to +garnish meats. You may also parboil and brown in fat, or boil and add +parsley as you would with new potatoes. The remainder of the raw +potatoes may be boiled and mashed or fried into ribbons. + + +POTATO RIBBON + +Pare and lay in cold water (ice-water is best) for half an hour. Select +the largest potatoes, then cut round and round in one continuous +curl-like strip (there is also an instrument for this purpose, which +costs but a trifle); handle with care and fry a few at a time for fear +of entanglement, in deep fat. + + +STEWED POTATOES WITH ONIONS + +Take small potatoes, pare and wash them very clean, use one onion to +about ten potatoes, add goose-oil (in fact any kind of drippings from +roast meat will answer) and put them in a pot or spider. When hot cut up +an onion very fine and add to the boiling fat. Then add the potatoes. +Salt and pepper to taste. Pour some water over all, cover up tight and +let them simmer for about 3/4 of an hour. + + +STEWED POTATOES, SOUR + +Put a tablespoon of drippings in a kettle, and when it is hot cut up an +onion fine and fry in the hot fat, cover closely. Put in potatoes, which +have been previously pared, washed, quartered and well salted. Cover +them tight and stew slowly until soft, stirring them occasionally. Then +heat in a spider a little drippings. Brown in this a spoon of flour and +add some soup-stock, vinegar and chopped parsley. Pour this over the +potatoes, boil up once and serve. + + +STEWED POTATOES + +Pare and quarter, and put on to boil. When almost done drain off the +water, add one cup of milk, one tablespoon of butter, a little chopped +parsley and cook a while longer. Thicken with a little flour (wet with +cold water or milk), stir, and take from the fire. + + +STUFFED POTATOES + +Take as many potatoes as are needed; when done, cut off one end and take +out inside; mash this and mix with it one tablespoon of butter, a sprig +of parsley, pepper, salt, and enough milk to make quite soft. Put back +in tine potato skins and brown in oven and serve very hot. + +If so desired the open end of each may be dipped in beaten egg before +being put in oven. + + +BOHEMIAN POTATO PUFF + +Pare, wash and boil potatoes until soft enough to mash well. Drain off +nearly all the water, leaving just a little; add one teaspoon of salt +and return to the stove. It is better to boil the potatoes in salt water +and add more salt if necessary after mashing. Sift one-half cup of flour +into the potatoes after returning to the fire and keep covered closely +for about five minutes. Then remove from the stove and mash them as hard +as you can, so as not to have any lumps. They must be of the consistency +of dough and smooth as velvet. Now put about two tablespoons of +drippings or goose-fat in a spider, chop up some onions very fine and +heat them until they become a light-brown, take a tablespoon and dip it +in the hot fat and then cut a spoonful of the potato dough with the same +spoon and put it in the spider, and so on until you have used all. Be +careful to dip your spoon in the hot fat every time you cut a puff. Let +them brown slightly. + + +POTATOES (HUNGARIAN STYLE) + +Wash, pare and cut potatoes in one-third inch pieces, there should be +three cups; parboil three minutes, and drain. Add one-third cup of +butter, and cook on back of range until potatoes are soft and slightly +browned. Melt two tablespoons of butter, add a few drops of onion juice, +two tablespoons of flour, and pour on gradually one cup of hot milk, +season with salt and paprika, then add one well-beaten egg yolk. Pour +sauce over potatoes and sprinkle with finely chopped parsley. + + +POTATO PUFF + +Take two cups of cold mashed potatoes and stir into them one tablespoon +of melted butter, beating to a white cream before adding anything else. +Then put with this two eggs beaten extremely light, one cup of cream, +and salt to taste. Beat all well and pour into a deep dish, and bake in +a quick oven until it is nice and brown. If properly mixed, it will come +out of the oven light, puffy, and delectable. + + +POTATO SURPRISE + +Take large potatoes, parboil without peeling, cut a small piece of one +end of the potato and scoop out the inside. Mince two ounces cooked +mutton, season with pepper and salt, mix with the potato pulp and a +little gravy. Return end of potato to its place and bake for about +twenty minutes with a little fat on top of each potato. + + +BOILED SWEET POTATOES + +Put on in boiling water, without any salt, and boil until a fork will +easily pierce the largest. Drain off the water and dry. + + +FRIED SWEET POTATOES + +Boil, peel and cut lengthwise into slices a quarter of an inch thick. +Fry in sweet drippings or butter (cold boiled potatoes may also be fried +in this way). + + +FRENCH FRIED SWEET POTATOES + +Wash and cut small uncooked sweet potatoes into quarters; dry them and +lower them into boiling hot fat. Brown thoroughly; remove with a +skimmer; drain and dry on paper; sprinkle with salt and serve. + + +ROAST SWEET POTATOES + +These are commonly called "baked" sweet potatoes. Select those of +uniform size; wash, and roast in the oven until done, which you can +easily tell by pressing the potatoes. If done they will leave an +impression when touched. It usually requires three-quarters of an hour. +Serve in their "jackets." + + +ROAST SWEET POTATOES WITH MEAT + +Pare, cut lengthwise, salt and put them around roast meats or poultry of +any kind. Roast about three-quarters of an hour, or until brown. + + +SWEET POTATOES AND APPLES + +Wash and pare long sweet potatoes. Cook in boiling salted water until +almost soft; drain and cut slices crosswise, two inches high. Core, pare +and cut apples in one-half inch rounds. Into a spider, place the +potatoes upright, with a slice of apple on top of each. Pour over +one-half cup of maple syrup, one-fourth cup of water and two tablespoons +of butter. Baste frequently until apples are soft. Then pour one +teaspoon of rum over each section, place a candied cherry in the center +of each apple and bake ten minutes. Remove to platter and if desired, +pour more rum over and around. Light the liquor and bring to the table +burning. + + +CANDIED SWEET POTATOES + +Boil sweet potatoes, peel and cut into long slices; place in an earthen +dish; place lumps of butter or chicken-fat if desired on each side, and +sprinkle with sugar. A little water or juice of half a lemon may be +added. Bake until the sugar and fat have candied and the potatoes are +brown. + + +DRIED BEANS + +Look the beans over carefully to remove all dirt and pebbles, then wash +clean. Soak them overnight in plenty of cold water. In the morning pour +off the water and put them in a stew-pan with cold water enough to cover +them generously. Let them come to the boiling point in this water, then +drain. If the beans are old and hard, for each quart put a piece of soda +about the size of a large bean in the water in which they are soaked +overnight, also in the first water in which they are boiled. + +The scalded and drained beans should be put back in the stew-pan and +covered generously with boiling water. Add one tablespoon of salt for +one quart of beans. They should now cook slowly, with the cover +partially off the stew-pan until they have reached the required degree +of tenderness. For stewed and baked beans the cooking must stop when the +skins begin to crack. For beans served with a sauce they should cook +until perfectly tender, but they must not be broken or mushy. For purees +and soups they should be cooked until very soft. + + +SWEET SOUR BEANS AND LINZEN + +Soak overnight and drain the beans, boil in salted water until tender; +drain and prepare by adding salt and pepper to taste, thicken with one +tablespoon of drippings in which has been browned one tablespoon of +flour and some soup stock. If the beans are to be made sweet sour add +two tablespoons of vinegar and two tablespoons of brown sugar; boil for +a few minutes and serve. + + +BAKED BEANS WITH BRISKET OF BEEF + +Wash, pick over and soak overnight in cold water, two cups of navy +beans. In the morning, drain and cover with fresh water, heat slowly and +let cook just below the boiling point until the skins burst. When done, +drain beans and put in a pot with one and one-half pounds of brisket of +beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one +tablespoon of molasses, two tablespoons of sugar, one-half cup of +boiling water and pour over beans, and add enough more boiling water to +cover them. Cover pot and bake slowly six or eight hours. + + +HARICOT BEANS AND BEEF + +Wash two cups of haricot beans and leave them covered with two pints of +water overnight. Next day brown one coarsely chopped onion in a little +fat and put it with the beans and their water into a casserole or +stew-jar. + +Cook closely covered and rather slowly in the oven or by the side of the +fire one hour, then put in a pound of beef in fairly large pieces. + +An hour later add one carrot cut into dice, half as many dice of turnip, +and salt and pepper to taste. Continue the slow cooking until these +vegetables are tender, and a few minutes before serving thicken the stew +with pea meal or flour previously baked to a fawn color. Flavor with +vinegar. + +Owing to its concentrated nutriment this stew should be served sparingly +with an abundance of potatoes and green vegetables. + + +BEANS AND BARLEY + +Soak one-half cup of navy beans in cold water overnight. Drain and cook +in one quart boiling water with one teaspoon of salt until tender but +not broken, add one-half cup of barley and let cook slowly until barley +is tender, about one-half hour. Add fat soup stock as the water +evaporates. Season to taste and bake in medium oven about one-half hour +or until dry but not browned. + + +DRIED LIMA BEANS, BAKED + +Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh +water, bring quickly to the boiling point, then let simmer until +tender. Add salt and paprika. Heat two tablespoons of poultry or beef +fat in a spider, add two tablespoons of flour, when brown add one cup of +bean liquid, and the beans. Let simmer and bake in casserole one-half +hour. Reserve the bean broth and add more if necessary. + + +FARSOLE + +Soak the large, very hard Lima beans overnight. To a pound of beans take +two large onions. When the beans are soft add the onions browned in fat, +salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all +simmer until the rice is done. + + +FARSOLE DULCE + +Soak dried Lima beans in cold water overnight. Drain, put on with very +little water, add one tablespoon of fat, peel of lemon or orange. When +beans are half done, add a tablespoon of sugar which has been browned in +a pan, stew slowly until the beans are tender. + + +SLAITTA (ROUMANIAN) + +Soak one pound medium-sized white beans overnight. Put on to boil in +cold water, when soft, mash, adding a little warm water while mashing. +Add salt and mashed garlic to beans and one or two teaspoons of sugar. +To a pound of beans take a pound of onions. Brown the onions in oil and +add water so they do not become too brown or greasy. When beans are +tender serve on platter with browned onions poured over them. May be +served either hot or cold. This dish is served with Carnatzlich. (See +Meats.) + + +BAKED LENTILS (LINZEN) + +Pick and wash one-half pound of lentils and soak them in cold water +overnight. In the morning put them over the fire in a large saucepan +with about a quart of water. As soon as the water begins to boil, the +lentils will rise to the top. Remove them with a skimmer, put them in a +baking dish with one small onion and three or four ounces of smoked fat +meat in the centre, and pour over them a pint of boiling water, in which +one-half teaspoon of salt and one-quarter teaspoon of pepper have been +mixed. Bake in a moderate oven four or five hours. The lentils must be +kept moist and it may be necessary to add a little water from time to +time. + + +MEAT SUBSTITUTES + +The following recipes contain as much nourishment as any meat dish and +can readily be substituted for meat at a meal. + + +LENTIL SAUSAGES + +For each person soak one tablespoon of lentils overnight. Then drain and +leave them spread on a dish for a day. + +When ready to use, chop them finely and cook gently in a covered jar in +an outer vessel of water for about one hour, adding from time to time +just as much water as they will absorb. + +When fully cooked, stir in about twice their bulk in bread crumbs +(preferably whole wheat), a slight flavoring of very finely chopped +onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and +drippings to make the whole fairly moist. + +When cool, shape into sausages (or cutlets or round cakes for luncheon), +coat them with egg and bread crumbs or seasoned flour, and brown them in +a little fat in a frying-pan or in a fairly hot oven. + +Gravy or diluted meat extract should be served with them. They are no +less good when fried overnight and reheated in the gravy. + + +MOCK CHILE CON CARNE + +Pick over and wash two cups of kidney beans, soak in one quart of water. +Next morning bring to a boil in fresh water, drain, cover beans with +boiling water and cook until tender. Half an hour before beans are to be +served, put one tablespoon of butter in a saucepan, chop and add four +green, peppers, one small red pepper, one onion, one pint of tomatoes, +one teaspoon of salt, cook fifteen minutes, add to beans with three +tablespoons of uncooked rice, simmer until thick. + + +SPANISH BEANS + +Soak two cups of beans overnight. Drain and boil until the skin cracks, +and let one cup of water remain on the beans. Chop fine one onion and +two cloves of garlic and fry a light brown in one tablespoon of olive +oil; then add one-half can of tomatoes, one teaspoon chili powder +dissolved in a little cold water, salt to taste and half a dozen olives +chopped. A piece of smoked beef or tongue improves the flavor. + + +PEA PUREE + +Pick over and wash two cups of dried peas. Soak them over night or for +several hours in cold water. Put them on to boil in three pints of +fresh, cold water and let them simmer until dissolved. Keep well scraped +from the sides of the kettle. + +When soft, nib through a strainer, add a little boiling water or soup +stock, add one and one-half teaspoons of salt, one-half teaspoon of +sugar and a speck of white pepper, and beat the mixture well. + +Put hard brisket fat chopped in small pieces, about one-eighth of a +pound will be sufficient, into a spider and cook until a light yellow, +add a large onion, cut in dice and continue cooking with the fat until +brown. Serve the puree like mashed potatoes. Pour the onion and fat over +it before serving. Serve hot. + + +KIDNEY BEANS WITH BROWN SAUCE + +Pick over and wash one pint (two cups) of kidney beans let soak +overnight in cold water. Drain and cook in fresh salted water till +tender. Drain; shake in saucepan with one teaspoon butter three minutes. +Add one cup of brown sauce and simmer five minutes. + + +NAHIT (RUSSIAN PEAS) + +Place one pound Russian peas in granite kettle, add one tablespoon of +salt and hot water to more than cover and let soak twelve hours or more. +Drain, return to the kettle, cover with boiling water, let cook fifteen +minutes, add one-quarter teaspoon of soda and one pound of brisket of +beef or back or neck of fat chicken and let cook slowly until peas are +tender. Melt two tablespoons of fat, add two tablespoons of flour and +two tablespoons of brown sugar, let brown, add one cup of the liquid +from the peas, cook until thick and smooth. Pour over the peas, cook +thoroughly, then place in casserole and bake in a moderate oven one-half +hour. + + +BOILED CHESTNUTS + +Boil the chestnuts a few minutes; drain and remove the shells and skins. +Boil again until tender, adding sufficient salt to make them palatable. +Drain again; shake over the fire until dry; cover with cream sauce and +serve at once. If allowed to stand the chestnuts become heavy and +unappetizing. + + +CHESTNUT PUREE + +Put one pound of chestnuts, which have been shelled and skinned, on to +boil in two cups of milk and cook until tender, then mash smooth. If +necessary add more milk while boiling. Strain and season with salt and +pepper and one teaspoon of fresh butter. Serve hot. + + +ROASTED CHESTNUTS + +With a sharp knife cut across on the flat side of each chestnut; put +them in a wire pan and shake constantly over a hot fire until the shells +split. Serve at once. + + +CHESTNUTS WITH CELERY (TURKISH) + +Clean and cut table celery and some celery root. Take roasted chestnuts, +season with two tablespoons of olive oil; put on to boil with the celery +and one tablespoon of lemon juice; boil all until celery is tender, +season with salt and pepper and serve hot. + + +CHESTNUTS AND PRUNES + +Peel one pint of chestnuts and skin, then boil until tender. Boil one +pint of prunes till tender. Mix chestnuts and prunes together, leaving +whatever of sauce there is oil the prunes. Season with sugar, cinnamon, +and lemon juice, and cook all together. + + +CHESTNUTS AND RAISINS + +Remove the outer shells from one quart of chestnuts. Then pour boiling +water over them and remove the skins; put in cold water for half an +hour, then drain and put on in a boiler with cold water and boil until +tender. Do not add any salt as it toughens them. + +In another boiler put one cup of raisins which have been stemmed and +cleaned, cover with cold water, add two bay leaves and some stick +cinnamon; boil until tender, then pour them into the boiler containing +the chestnuts. Add a pinch of salt and one teaspoon of butter and +continue until chestnuts are done, then add two tablespoons of white +wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken +with one tablespoon of flour dissolved in water. More sugar or vinegar +may be added to suit taste. Boil a few minutes, then serve. + + +BOSTON ROAST + +Mash one pound of cooked kidney beans and put them through a food +chopper, add one-half pound of grated cheese, salt and red pepper to +taste and sufficient bread crumbs to make the mixture stiff enough to +form into a ball. Bake in a moderate oven, basting occasionally with +butter and water. Serve with tomato sauce. + + +NUT LOAF + +Mix two cups of soft bread crumbs and one cup of chopped walnut meats +with six tablespoons of butter or any butter substitute, one-half cup of +hot water, one and one-half teaspoons of salt, one-quarter teaspoon of +pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and +bind with one egg; shape into a loaf. Place in a greased baking-dish and +bake in a moderate oven one hour. As the liquor boils out of the loaf it +may be used for basting. A brown sauce may be made in the dish in which +the loaf is cooked. + + +NUT ROAST + +Soak one-half cup of lentils overnight; in the morning drain, cover with +fresh water and bring to a boil. Drain again, put in fresh water and +cook until tender. Drain once more, throw away the water, and press the +lentils through a colander. To them add one-half cup shelled roasted +peanuts, either ground or chopped, one-half cup of toasted bread crumby +one-half teaspoon of salt and one-half saltspoon of pepper, and milk +sufficient to make the mixture the consistency of mush. Put into a +greased baking-dish; bake in a moderate oven for an hour; turn out on a +heated platter; garnish with parsley or watercress and serve. + + +VEGETABLE MEAT PIE + +Soak one-half cup of Lima beans overnight; in the morning let them boil +rapidly for one-half hour. Drain, slip the beans from their skins and +split them in halves. Blanch one-quarter cup of almonds and chop them +with one-quarter cup of peanuts. Boil four potatoes, and when done cut +two of them into small cubes. Mash the remaining; two and use them for a +dough, adding four tablespoons of hot milk, a little salt and +one-quarter cup of flour. Put a layer of beans in the bottom of the +baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the +potato blocks and one-half tablespoon each of chopped parsley and +chopped onion, one-half teaspoon of salt and one-half saltspoon of +pepper and so on until the material is all used. Roll out the potato +dough the size of the baking-dish; put it over the dish, brush with milk +and bake half an hour in a moderately quick oven. + + + + +*TIME TABLE FOR COOKING* + + +The ordinary recipe generally states the time required for cooking its +ingredients, but an approximate table is occasionally of use as giving a +general idea of the time required for certain things. In any case, it is +approximate only, for things should be cooked until done, and various +conditions modify the time stated. The atmosphere, altitude, kind of +oven or mode of heating employed, and the age of certain things, such as +vegetables, all have to be considered, so that hard and fast rules +cannot be laid down. + + +ROASTING + +Allow 15 minutes to warm the meat through, and after that, figure the +time. + +Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes. + +Lamb 18 minutes per pound +Mutton 20 minutes per pound +Veal 30 minutes per pound +Chicken, 4lb about 2 hours, or 20 minutes per pound +Turkey, 10lb about 3-1/2 hours, or 20 minutes per pound +Goose, 8lb about 2 hours, or 15 minutes per pound +Duck 40 to 60 minutes per pound + + +BROILING + +Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes. + +Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15 +minutes. + +Lamb, or Mutton Chops (well done) 8 to 10 minutes +Spring Chicken 20 minutes +Squab 10 to 15 minutes + + +BOILING + +Beef Slowly, 40 to 60 minutes per pound +Mutton Slowly, 20 minutes per pound +Corned Beef Slowly, 30 minutes per pound +Chicken Slowly, 20 minutes per pound +Fowl Slowly, 30 minutes per pound +Tripe three to five hours + + +VEGETABLES + +Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels +sprouts--15 to 20 minutes. + +Rice, potatoes, macaroni, summer squash, celery, cauliflower, young +cabbage, peas--20 to 30 minutes. + +Young turnips, young beets, young carrots, young parsnips, tomatoes, +baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45 +minutes. + +String beans, shell beans, oyster plant, winter squash--45 to 60 +minutes. + +Winter vegetables--one to two hours. + + + + +*SALADS AND SALAD DRESSINGS* + + +Salads are divided into two groups, dinner salads and the more +substantial ones served at supper and luncheon in the place of meats. +They are exceedingly wholesome. + +Nearly all the meats, vegetables, and fruits may be served as salads. +The essential thing is to have the salad fresh and cold; and if green, +to have the leaves crisp and dry. + +Lettuce, Romaine, endive and chicory or escarole make the best dinner +salads, although one may use mixed cooked vegetables or well-prepared +uncooked cabbage. + +Left-over green vegetables, string beans, peas, carrots, turnips, +cauliflower, cooked spinach, leeks and beets may all take their place in +the dinner salad. Use them mixed, alone, or as a garnish for lettuce. + +Lettuce and all green, raw salad vegetables should be washed and soaked +in cold water as soon as they come from the market. After they have +stood fifteen to twenty minutes in cold or ice water, free them from +moisture by swinging them in a wire basket, or dry, without bruising, +each leaf carefully with a napkin. Put them in a cheese-cloth bag and on +the ice, ready for service. In this way they will remain dry and cold, +and will keep nicely for a week. + +The dressing is added only at the moment of serving, as the salad wilts +if allowed to stand after the dressing is added. + +Meat of any kind used for salads should be cut into dice, but not +smaller than one-half inch, or it will seem like hash. It should be +marinated before being mixed with the other parts of the salad. Meat +mixtures are usually piled in cone-shape on a dish, the mayonnaise then +spread over it, and garnished with lettuce, capers, hard-boiled eggs, +gherkins, etc. + +*To Marinate.*--Take one part of oil and three of vinegar, with pepper +and salt for taste; stir them into the meat, and let it stand a couple +of hours; drain off any of the marinade which has not been absorbed +before combining the meat with the other parts of the salad. Use only +enough marinade to season the meat or fish. + +If too much vinegar is added to mayonnaise it robs it of its consistency +and flavor. All salads must be mixed at the last minute, at serving +time. Mayonnaise dressing may be made hours before and the meat, lettuce +and celery prepared, but each must be kept in a separate dish until +mixing time. + + +*SALAD DRESSINGS* + + +MAYONNAISE DRESSING + +Beat the yolk of one egg in a cold dish with a silver or wooden fork. If +the weather is very warm, place the bowl in a larger vessel filled with +chopped ice. When the egg is beaten add one-half teaspoon of salt, dash +of red pepper, one-half teaspoon of English mustard and olive oil, drop +by drop, being careful to beat well without reversing the motion for +fear of curdling. When the dressing thickens, begin adding the vinegar +or lemon juice, drop by drop. Then add more olive oil, then more acid, +continuing until one cup of olive oil and two teaspoons of vinegar or +lemon juice are all used. Be sure to have all the ingredients and dishes +as cold as possible. + +If the mixture should curdle, begin immediately with a fresh egg in a +fresh dish and when it is well beaten add carefully the curdled mixture, +drop by drop. + +To serve twenty people one pint of mayonnaise is required. + + +MAYONNAISE WITH WHIPPED CREAM + +When you are in want of a large quantity of dressing, mayonnaise or +French, add one pint of whipped cream to your prepared dressing, +stirring thoroughly, just before ready to serve. + + +COLORED MAYONNAISE + +To color mayonnaise, chop parsley leaves very fine; pound them in a +small quantity of lemon juice; strain and add the juice to the dressing. + + +WHITE MAYONNAISE + +To make white mayonnaise, follow the ordinary directions, using lemon +juice instead of vinegar, omitting the mustard and adding, when +finished, a half cup of whipped cream or half an egg white beaten very +stiff. + + +RUSSIAN DRESSING + +Make one-half pint of mayonnaise dressing and add to it the following: +Two hard-boiled eggs chopped fine, two to four tablespoons of tomato +catsup, one tablespoon of finely chopped parsley, one teaspoon of finely +chopped or grated white onion or shallot, after these ingredients are +mixed, fold them into one cup of mayonnaise and serve. Enough for ten +people. + + +BOILED DRESSING WITH OLIVE OIL (PARVE) + +Beat three whole eggs until very light, add two tablespoons of olive +oil, stirring constantly, add a good pinch of salt, pepper, mustard and +cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar +in it, stir while hot into the eggs and put it back on the stove in a +double boiler or over hot water in another saucepan and stir until +thick. Serve cold. + + +MUSTARD DRESSING + +Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two +teaspoons of French mustard, salt, pepper, and little sugar. Add a +little oil, and then a little vinegar. Garnish top with the white, cut +in pieces. + + +SOUR CREAM DRESSING + +Mix one cup of sour cream and three eggs, well beaten. Dissolve two +tablespoons of sugar and one tablespoon of mustard in one-half cup of +vinegar; salt, pepper and paprika to taste, and then stir this slowly +into the cream and eggs. Put in double boiler, cook until thick, then +add butter the size of an egg and cook about five minutes longer. Take +from fire and bottle; this dressing will keep for months. + + +BOILED DRESSING + +Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of +sugar, one tablespoon of flour and a few grains of cayenne. Beat three +eggs until lemon-colored and add the dry ingredients with one-half cup +of vinegar and two tablespoons of melted butter. Cook over boiling water +until thick; strain, add one-half cup of cream or milk. Beat until +smooth, and cool. + + +FRENCH DRESSING + +Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one +teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and +four tablespoons of olive oil. Stir until well blended and use at once. + + +DRESSING FOR LETTUCE + +Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of +salad oil or melted butter, being careful to add only a few drops at a +time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard, +very little pepper, two tablespoons of white sugar. Stir very hard, then +pour in gradually one-half teacup of vinegar. + + +*SALADS* + + +GREEN SALADS + +Imported or domestic endive, chicory, escarole and Romaine or lettuce +must be washed, made crisp in cold water, and dried in a bag on the ice. +Serve them with French dressing. + +Imported endive may, however, be served with mayonnaise, if desired. + + +LETTUCE + +The French style of making lettuce salad is as follows: After dressing +the salad, mix it in one tablespoon of oil, then take only two +tablespoons of white wine vinegar, mixed with a very little pepper and +salt, and just turn the lettuce over and over in this mixture. + + +CHIFFONADE SALAD + +Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a +bit of tomato are mixed and covered with French dressing. The dressing +is usually flavored both with onion and garlic. + + +ASPARAGUS SALAD + +Boil the asparagus in salted water, being very careful not to break the +caps; drain, and pour over it when cold a mayonnaise dressing, with some +chopped parsley. Serve each person with three or four stems on a plate, +with a little mayonnaise dressing. Do not use a fork; take the stems in +the fingers and dip in the dressing. + + +BEET SALAD + +Boil beets when tender, skin quickly white hot and slice them into a +bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway +seeds, one medium-sized onion in slices and pour over all one-half cup +of vinegar which has been boiled; with a fork mix the hot vinegar +through the other ingredients. + + +BEET AND CAULIFLOWER SALAD + +Take some thin slices of cooked beets, some cold cooked potatoes, some +cold cooked cauliflower, and a little chopped parsley. Pour over the +following dressing and add salt and pepper to taste: + +Put one level teaspoon of mustard, one teaspoon anchovy sauce, one +tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the +mustard with the anchovy, then add the milk, and lastly the vinegar. + +Tomatoes are equally good served in the same way. + + +STRING BEAN SALAD + +String and remove the ends from one quart of beans. Cut into short +lengths. Cover with boiling water, add one level tablespoon of wilt and +cook until tender, but not soft. Drain and save one cup of the liquor. +Cream one tablespoon of flour with two tablespoons of butter. Pour the +liquid over the flour and butter, stirring constantly to avoid +"lumping." Cook this sauce for five minutes, remove from stove and stir +in two tablespoons of strained lemon juice. Pour this over the beans and +serve. + + +BOHEMIAN SALAD + +Cover the bottom of the salad bowl with crisp Romaine or lettuce; +arrange over the top alternate slices of hard-boiled eggs and boiled +beets. Sprinkle with finely chopped onion, cover with French dressing, +toss and serve. + + +BOILED CELERY ROOT SALAD + +Pare and wash the celery roots (they should be the size of large +potatoes), put on to boil in a little salted water, and when tender +remove from the water and set away until cool. Cut in slices about an +eighth of an inch thick; sprinkle each slice with fine salt, sugar and +white pepper; pour enough white wine vinegar over the salad to cover. A +few large raisins boiled will add to the appearance of this salad. Serve +cold in a salad bowl, lined with fresh lettuce leaves. + + +CELERY ROOT BASKETS + +Buy large celery roots, parboil them and cut in shape of baskets and +scallop the edge; boil beets until soft and cut them in small balls +(like potato-balls). Set celery root baskets in French dressing for +several hours to flavor and the beet-balls in boiling sugar and vinegar. +Fill the baskets with pickled beet-balls; roll lettuce and cut it into +shreds and put it around the celery root basket. The green lettuce, +white basket and red balls form a pretty color scheme, and are delicious +as a salad. + + +CHESTNUT SALAD + +Equal parts of boiled chestnuts and shredded celery are combined. +Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve +on lettuce leaves. + + +COLD SLAW OR CABBAGE SALAD + +Select a small, compact cabbage; strip off the outside leaves and cut +the head in quarters. With a sharp knife slice very thin; soak in cold +water until crisp; drain and dry between clean towels. Mix with hot +dressing and serve when cold. + + +DRESSING FOR COLD SLAW + +Beat the yolks of two eggs until light, add one tablespoon of sugar, one +teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one +cup of vinegar over, stir well and pour over the slaw. + +This dressing may be cooked over boiling water if so desired. Care must +be taken in adding the vinegar gradually, and add sliced onions to the +salad. + + +CUCUMBER SALAD + +Pare thickly, from end to end, and lay in ice-water one hour; wipe them, +slice thin, and slice an onion equally thin. Strew salt over them, shake +up a few times, cover and let remain in this brine for another hour. +Then squeeze or press out every drop of water which has been extracted +from the cucumbers. Put into a salad bowl, sprinkle with white pepper +and scatter bits of parsley over them; add enough vinegar to cover. You +may slice up an equal quantity of white or red radishes and mix with +this salad. + + +CAULIFLOWER SALAD + +Wash the cauliflower carefully, tie in a cloth and cook in boiling salt +water until thoroughly tender. When done, remove the cloth, pour two +tablespoons of lemon juice over the cauliflower and set it on the ice to +cool. When ready to serve, separate the flowerets, lay them on lettuce +leaves, cover with French dressing and sprinkle one tablespoon of +chopped parsley over the top. + + +SALAD OF EGGPLANT (TURKISH STYLE) + +Use small eggplants. Place on end of toasting fork under broiler gas +flame until the peel is black; remove the skin. The eggplant will then +be tender; chop with wooden spoon, add lemon juice, parsley chopped +fine, and olive oil. + + +EGGPLANT SALAD (ROUMANIAN) + +Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon, +add a red onion cut fine, or garlic cut very fine salt and a little +vinegar. + + +TOMATO SALAD (FRENCH DRESSING) + +Take six firm red tomatoes, wash and wipe them neatly, slice them in +thin slices with a very sharp knife. Line a salad bowl with lettuce +leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve +with French dressing. + + +MAYONNAISE OF TOMATOES (WHOLE) + +Select tomatoes that are of uniform size, round, smooth and spotless, +scald and take off outer skin, set away on ice until ready to serve. +Serve on individual dishes, putting each on a lettuce leaf and pour a +tablespoon of mayonnaise dressing over each tomato. + + +STUFFED TOMATOES + +Select round, very firm and even sized tomatoes, cut off the top +(reserve to use as a cover), scrape out the inside, being very careful +to not break the tomato. Fill each tomato with some finely prepared +"cold slaw," cover with the top of the tomato, lay them on lettuce +leaves and pour a mayonnaise dressing over each. You may lay them en +masse on a decorated platter, heaping them in the shape of a mound, or +serve individually. + + +STUFFED TOMATOES, CHEESE SALAD + +Wash and skin six small tomatoes. Cut a piece from the stem end of each +and when cold remove a portion of the pulp from the centre. Then +sprinkle with salt and invert on the ice to chill. Mash to a paste one +small cream cheese add two tablespoons of chopped pimento, one +tablespoon of French mustard. Blend well, moisten with a French dressing +and fill into the tomato shells. Arrange on a bed of crisp lettuce +leaves and pour over each tomato a tablespoon of thick boiled dressing. + + +LIMA BEAN SALAD + +Take two cups of cold, cooked Lima beans, two stalks of chopped celery, +one dozen chopped olives, one teaspoon of onion juice, one teaspoon of +salt, and a dash of red pepper. Mix thoroughly and serve on lettuce +leaves with French dressing and garnish with green and red peppers cut +in squares. + + +PEPPER AND CHEESE SALAD + +Fill green peppers with a mixture of cream cheese and chopped olives. +Set on the ice and then slice the peppers and serve a slice (shaped like +a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches +go well with this. + + +GREEN PEPPERS FOR SALAD + +Put whole, green sweet pepper in boiling water and cook until tender. +Place on platter and drain. Make a dressing of vinegar, salt, sugar and +oil. Serve. + + +PEPPER SALAD + +Cut the peppers lengthwise in half, and fill with a mixture of flaked, +cold cooked fish and minced celery, mixed with mayonnaise. + + +POTATO SALAD, No. 1 + +Boil ten potatoes (small, round ones preferred) in their skins. When +done, peel them while, still hot and slice in thin, round slices. Spread +over the potatoes one onion, sliced fine, and sprinkle generously with +salt and pepper, add one tablespoon of mustard seed, one-half tablespoon +of celery seed, and one-half tablespoon of sugar. + +Beat one egg until light, pour two tablespoons of goose or chicken fat, +melted, over the eggs, stir well, add one-half cup of vinegar, pour over +the seasoned potatoes: then add one-quarter cup of hot water and if +necessary, add a little more vinegar, salt or pepper. One or two chopped +hard-boiled eggs added improves the salad. Line a salad bowl with +lettuce leaves, pour in the salad and decorate the top with grated +hard-boiled eggs. + +Melted butter may be used if for a milk meal or heated olive oil for a +parve salad in place of the melted fat. + + +POTATO SALAD, No. 2 + +Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel +them, just wash and scrub the potatoes thoroughly in cold water. Put +them in a kettle with enough cold water, slightly salted, just to cover +them; stand them over a brisk fire with the kettle covered until the +water begins to boil; then turn down the heat, lift the cover of the +kettle slightly and let the potatoes cook slowly till done. Drain off +the water and stand the potatoes where they will get cold. But do not +put them in a refrigerator. When quite cold, peel the potatoes and slice +them very thin in a salad bowl. To every two layers of potato slices +sprinkle over a very light layer of white onions sliced very thin. Texas +onions are particularly fine for this purpose. + +When the salad bowl is well filled pour over the salad a French dressing +made of equal parts of oil and vinegar; let the vinegar be part +tarragon; use a palatable amount of salt and pepper. When ready to +serve, cover the surface of the salad with a stiff mayonnaise in which a +suggestion of cream has been mixed. Ornament with quarters of +hard-boiled eggs, boiled beets cut in fancy slices and a fringe of +parsley around the edge of the bowl. + + +POTATO SALAD, No. 3 + +Put into a bowl two tablespoons of olive oil, one tablespoon of sugar, +one teaspoon of salt, some pepper and one tablespoon of vinegar and mix +all together. Cut into this in slices six hot potatoes. Then cut into +small pieces two small onions, a little garlic, some parsley, six +stuffed olives, three hearts of celery (or the end of it), six radishes, +three slices of red beets and two hard-boiled eggs. Add this to the +gravy in the bowl, mix well, and season to taste. Put all into a glass +dish and pour over this a prepared mayonnaise dressing. Decorate with +parsley, olives (whole), some lettuce and put in the centre some celery +leaves. + + +SQUASH SALAD (TURKISH STYLE) + +Grate off the skin of long squash (the kind that looks like cucumbers), +cut the squash in slices, one-quarter of an inch thick, and fry in olive +oil; prepare a sauce with a little vinegar, one-half teaspoon of +prepared mustard, two tablespoons of olive oil, beat these ingredients +very well; add two shallots or leeks, cut in small pieces, pour sauce +over the squash and serve. + + +WALDORF SALAD + +Mix an equal quantity of sliced celery and apples, and a quarter of a +pound of pecans or English walnuts, chopped fine. Put over a tablespoon +of lemon juice and sufficient mayonnaise dressing to thoroughly cover. +To be absolutely correct, this salad should be served without lettuce; +it can, however, be dished on lettuce leaves. + + +WATER-LILY SALAD + +Boil twenty minutes, one egg for each lily; remove shell and while still +warm cut with silver knife in strips from small end nearly to base; very +carefully lay back the petals on a heart of bleached lettuce; remove +yolks and rub them with spoon of butter, vinegar, a little mustard, salt +and paprika; form cone-shaped balls, and put on petals, sprinkling bits +of parsley over balls. Two or three stuffed olives carry out the effect +of buds; serve on cut-glass dishes to give water effect. + + + +MARSHMALLOW SALAD + +Cut up one-quarter pound of marshmallows into small squares, also +contents of one-half can of pineapple. Let the marshmallows be mixed +with the pineapples quite a while before salad is put together; add to +this one-quarter pound of shelled pecans. Make a drip mayonnaise of one +yolk of egg into which one-half cup of oil is stirred drop by drop; cut +this with lemon juice, but do not use any sugar; to two tablespoons of +mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green +lettuce-leaves. + + +COTTAGE CHEESE SALAD + +Mix thoroughly one pound of cheese, one and one-half tablespoons of +cream, one tablespoon of chopped parsley and salt to taste. First fill a +rectangular tin mold with cold water to chill and wet the surface; line +the bottom with waxed paper, then pack in three layers, putting two or +three parallel strips of pimento between layers. Cover with waxed paper +and set in a cool place until ready to serve; then run a knife around +the sides and invert the mold. Cut in slices and serve on lettuce leaves +with French dressing and wafers. Minced olives may be used instead of +the parsley, and chopped nuts also may be added. + + +CREAM CHEESE SALAD + +Moisten a cream cheese with cream and beat to a froth. Arrange in a +mound shape on a dish and turn preserved gooseberries over it. Serve +with biscuits. + + +CREAM CHEESE SALAD WITH PINEAPPLES + +Serve one slice of Hawaiian pineapple on lettuce leaves. On the +pineapple slice place a spoon of cream cheese and some chopped walnuts +and top off with a dash of mayonnaise dressing. + + +FRUIT SALAD + +Slice one pineapple, three oranges, and three bananas. Pour over it a +French mayonnaise, put on lettuce leaves and serve at once. For those +who do not care for the mayonnaise, make a syrup of one cup of sugar and +one-half cup of water, boil until thick, add juice of lemon, let +slightly cool, then pour over fruit. Let stand on ice one to two hours. +Another nice dressing is one cup of claret, one-half cup of sugar, and +piece of lemon. Always use lemon juice in preference to vinegar in fruit +salads. All fruits that go well together may be mixed. This is served +just before desert. + + +FRUIT AND NUT SALAD + +Slice two bananas, two oranges and mix them with one-half cup of English +walnuts and the juice of one-half lemon with French dressing. Serve on +lettuce leaves. + + +GRAPE-FRUIT SALAD + +Cut the grape-fruit in halves and remove the pulp, being careful to get +none of the tough white skin. Mix with bananas and oranges and stir in +white mayonnaise dressing. Remove all skin from the inside, of the +grape-fruit and fill with the mixture, heaping it high and ornamenting +with maraschino cherries. Lay each half in a bed of lettuce leaves and +serve. + + +BANANA DAINTY + +Cut the bananas in half crosswise and arrange them on a plate, radiating +from the center. Sprinkle with grated nuts or nutmeg and heap white +mayonnaise in the center. Garnish with maraschino cherries. + + +HUNGARIAN FRUIT SALAD + +Mix together equal parts of banana, orange, pineapple, grapefruit and +one-half cup of chopped nuts. Marinate with French dressing. Fill apple +or orange skins with mixture. Arrange on a bed of watercress or lettuce +leaves. Sprinkle with paprika. + + +NUT SALAD + +Make a plain grape-fruit salad. When you have it ready to serve, cover +the top thickly with finely chopped almonds or pecans mixed. Pour over +French dressing. + + +RUSSIAN FRUIT SALAD + +Peel and pit some peaches, cut in slices and add as much sliced +pineapple, some apricots, strawberries and raspberries, put these in a +dish. Prepare a syrup of juice of two lemons, two oranges, one cup of +water and one pound sugar, a half teaspoon of powdered cinnamon, grated +rind of lemon, add one cup red wine and a half glass of Madeira, arrak +or rum. Boil this syrup for five minutes, then pour over the fruit, +tossing the fruit from time to time until cool. Place on ice and serve +cold. + + +FISH SALAD + +Take one pound cold boiled fish left over from the day previous, or boil +fresh fish and let cool, then skin, bone and flake. If fresh fish is +used, mix two tablespoons of vinegar, a pinch of salt and pepper with +the fish. Make a mayonnaise dressing (French mayonnaise preferred), and +mix half with the fish, leaving other half to spread over top of salad, +after it is put in bowl. Serve either with or without lettuce leaves. + + +FISH SALAD FOR TWENTY PEOPLE + +Boil four pounds of halibut, cool and shred fish. Marinate the fish as +directed. When ready to serve add six hard-boiled eggs chopped, and one +pint bottle of pickles or chow-chow. The pickle may be omitted and +celery cut fine be added. When these are well mixed serve on lettuce +leaves with mayonnaise dressing, of which one pint will be required. + + +MAYONNAISE OF FLOUNDER + +Put some fillets of flounder into boiling water with a little salt and +lemon juice, and cook until tender, then drain thoroughly. + +When cold, put them in the center of some chopped lettuce, cover with +mayonnaise sauce and garnish with slices of tomatoes and hard-boiled +eggs. + + +HERRING SALAD, No. 1 + +Soak four herrings in cold water overnight, and then rinse several times +in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel +two apples, and cut in dice. Mix with herring, then add one-half cup of +coarsely chopped almonds and one onion chopped fine. Remove the milsner +or soft egg from the inside of herring, and mash perfectly smooth. Add +one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix +well, and then pour over herring, stirring with a fork to prevent +mashing. Set in ice-box until ready to serve. Put sliced lemons on top. +Herring can be left whole, dressing made and poured over whole herrings. + + +HERRING SALAD, No. 2 + +Soak three nice herrings in cold water three hours. Then remove the head +and tail and bones. With a scissors cut in pieces as small as dice, add +one-half cup of English walnuts cut fine, one tablespoon of boiled beets +cut fine, two tablespoons of capers, one large apple cut in small pieces +and one dill pickle cut up. Then take the soft egg (milchner) and mix +with two cups of white vinegar until soft, add one teaspoon of sugar, +three cloves and allspice and pour the sauce over the ingredients. The +sauce should not be too thick. Mix all well together, and serve a +spoonful on a lettuce leaf for each person. + +This salad will keep for weeks. + + +HUNGARIAN VEGETABLE SALAD + +Mix together one cup each of cold cooked peas, beans, carrots, and +potatoes. Cover with French dressing and let stand for twenty minutes. +Add one cup of smoked salmon or haddock, cut in small pieces, the +chopped whites of four hard-boiled eggs and two stalks of celery. Mix +thoroughly, garnish top with yolk of egg pressed through a wire sieve; +and with cucumbers and beets, cut in fancy shapes. + + +SALMON SALAD + +Either cold boiled salmon or the canned variety may be used. In the +latter event wash the fish, in cold water, drain and expose to the +outside air for at least one hour, as this removes any suggestion of the +can. Flake the fish into small particles and to each cupful of the fish +add the same quantity of shredded lettuce, one coarsely chopped +hard-boiled egg, three slices of minced cucumber and six chopped olives. +Mix the ingredients well, moisten with either a mayonnaise or boiled +dressing and serve in individual portions in nest of heart lettuce +leaves. Mask each portion with a tablespoon of dressing and garnish with +capers and grated egg yolk. + + +MAYONNAISE ESPECIALLY FOR SALMON + +Rub the yolks of two hard-boiled eggs to a powder, then add eight +tablespoons of cream very gradually to them, also white pepper, a pinch +of salt and a mere suspicion of cayenne pepper. Lastly add two +tablespoons of white vinegar. It is very important that this last +ingredient be put in drop by drop, otherwise the mixture will curdle. + + +MACKEREL SALAD + +Procure a nice fat mackerel, boil, and when cold, proceed same as for +"Salmon Salad," only do not cut the pieces quite as small. + + +MONTEREY SALAD + +Select fine lemons, wipe carefully, scoop out the pulp, remove the tough +inner skin and seeds, and to the rest add one box of boneless sardines, +finely chopped, one teaspoon of French mustard, two hard-boiled eggs +chopped, some tabasco sauce, and mayonnaise. Fill each cup with the +mixture. Cut a small slice from the bottom of the lemon, so that it will +stand firmly. Garnish with chopped egg and chopped parsley, and serve on +lettuce leaves. + + +RUSSIAN SALAD + +Cut up all kinds of pickled cucumbers, small and large, sweet and sour, +also (senf) mustard pickles, into very small lengths, also pickled beans +and capers. Add six herring, which you have soaked in water for +twenty-four hours; skin and take out every bone, cut up as you did the +pickles. Add half a pound of smoked salmon, also cut into lengths, six +large apples chopped very fine, and one onion grated; mix all thoroughly +and pour a rich mayonnaise dressing over all. Next day line a salad bowl +with lettuce leaves, fill in the salad and garnish with hard-boiled +eggs, nuts, and capers. + + +NIAGARA SALAD + +Pick or grind one thick slice of cold, cooked salmon. Make a dressing of +mayonnaise, to which add one tablespoon of French mustard, one green +onion chopped fine, one tablespoon of small Mexican peppers, one +tablespoon of pimentos. Mix this dressing into the picked salmon. + + +CHICKEN SALAD + +Place the chicken in boiling water, add one onion, a bay leaf and six +cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce +the heat to below the boiling point, and let it cook until tender. Let +chicken cool in the broth. + +By cooking it in this manner the dark meat will be almost as white as +the meat of the breast. When the chicken is cold, cut into half inch +cubes, removing all the fat and skin. To each pint allow one tablespoon +of lemon juice, sprinkle the latter over the prepared chicken and place +on ice. When ready to serve, mix the chicken with two-thirds as much +white celery, cut into corresponding pieces: meanwhile prepare the +following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as +possible, add one teaspoon of salt, then add, a drop at a time, one +teaspoon of the finest olive oil. Stir constantly, add one teaspoon of +prepared mustard and while pepper, and two teaspoons of white sugar; +whip the white of one egg to a froth and add to the dressing; add about +one-half cup of vinegar last, a spoonful at a time. Put the salad into +the dressing carefully, using two silver forks; line the salad bowl with +lettuce leaves, and garnish the top with the whites of hard-boiled eggs +chopped up, or cut into half-moons. Garnish this salad with the chopped +yolks and whites of hard-boiled eggs, being careful to have the whites +and yolks separate. A few olives and capers will add to the decoration. + + +CHICKEN SALAD FOR TWENTY PEOPLE + +Boil two large chickens in enough water to cover them, add salt while +boiling; when very tender remove from the fire and allow the chickens to +cool in the liquor in which they were boiled, when cold skim off every +particle of fat, and reserve it to use instead of oil. If possible boil +the chickens the day previous to using. Now cut the chickens up into +small bits (do not chop), cut white, crisp celery in half inch pieces, +and sprinkle with fine salt, allowing half as much celery as you have +chicken, mixing the chicken and celery, using two silver forks to do +this. Rub the yolks of six hard-boiled eggs as fine as possible, add +one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat +that has been skimmed off the broth, adding one at a time, stirring +constantly, one tablespoon of best prepared mustard, two teaspoons each +mustard seed and celery seed, and two tablespoons of white sugar; add +gradually, stirring constantly, one cup of white wine vinegar. Pour this +dressing over the chicken and celery and toss lightly with the silver +forks. Line a large salad bowl with lettuce leaves, pour in the salad +and garnish the top with the chopped whites of six hard-boiled eggs; +pour a pint of mayonnaise over the salad just before serving. A neat way +is to serve the salad in individual salad dishes, lining each dish with +a lettuce leaf, garnish the salad with an olive stuck up in the center +of each portion. + +The bones of the chicken may be used for soup, letting them simmer in +water to cover for three hours. + + +BRAIN SALAD + +Scald brains with boiling hot water to cleanse thoroughly. Boil until +tender, in fresh cold salt water, being careful to remove from water +while it is yet firm. Slice lengthwise and lay in dish. Pour over +one-half cup of vinegar, which has been sweetened with a pinch of sugar +to remove sharp taste, pinch of salt and pepper. Garnish with parsley +and serve cold. Can also be served with mayonnaise. + + +SWEETBREAD SALAD + +Take cucumbers and cut lengthwise to serve the salad in; scrape out the +inside and salt well, then squeeze and use this to mix with the filling. +Take a pair of sweetbreads, or calf's brains, wash well, and boil; when +done, throw in cold water at once and skim them; chop fine, add bunch of +celery (if you can get it), one can of French peas, scraped part of +cucumber; mix all together and season. Make a mayonnaise, mix with it, +and fill the cucumber shells; keep all cold, and serve on lettuce leaf. + + +VEAL SALAD + +Cut cold veal in half-inch slices, season with two tablespoons of +vinegar, pinch of salt and pepper. Make a dressing using the yolks of +three hard-boiled eggs, mashed smooth, add gradually two tablespoons of +melted cold chicken or turkey grease, stir until smooth and thick, then +add one teaspoon of prepared mustard, large pinch of salt and pepper, +one teaspoon of sugar, one teaspoon each of mustard and celery seed, and +five tablespoons of white vinegar. Mix the dressing well with the veal, +and serve with or without lettuce leaves. + + +NEAPOLITAN SALAD + +Take some white meat of a turkey, cut up fine, cut up a few pickles the +same way, a few beets, one or two carrots, a few potatoes (the carrots +and potatoes must be parboiled), also a few stalks of asparagus; chop up +a bunch of crisp, white celery; a whole celery root (parboiled), +sprinkle all with fine salt and pour a mayonnaise dressing over it. Line +the salad bowl with lettuce leaves or white cabbage leaves. Add a few +hard-boiled eggs and capers; garnish with sprigs of fresh parsley. + + +POLISH SALAD, OR SALAD PIQUANT + +Lay half a dozen or more large salt pickles in water for about six +hours, then drain off all the water. Chop up two sour apples, one large +onion or two small ones, chop the pickles and mix all thoroughly in a +bowl and sprinkle over them a scant half teaspoon of pepper (white) and +a tablespoon of sugar (either white or brown), adding a pinch of salt if +necessary. Pour enough white wine vinegar over all to just cover. Do not +make more at a time than you can use up in a week, as it will not keep +longer. + + + + +*FRESH FRUITS AND COMPOTE* + + +Always select the best fruit, as it is the cheapest, and requires less +sugar; and where every piece of fruit or every berry is perfect, there +is no waste. Raspberries are apt to harbor worms and therefore the +freshly picked berries are safest. + + +BLUEBERRIES + +Wash and pick over carefully, drain off all the water, sprinkle powdered +sugar over them and serve with cream or milk. + + +RASPBERRIES + +Pick over carefully, set on ice, and serve in a dish unsugared. +Strawberries may be served as above. + + +RASPBERRIES AND CURRANTS + +These berries, mixed, make a very palatable dish. Set on ice until ready +to serve. Then pile in a mound, strewing plenty of pulverized sugar +among them. As you do this, garnish the base with white or black +currants (blackberries look pretty also) in bunches. Eat with cream or +wine. + + +STRAWBERRIES + +Pick nice ripe berries, pile them in a fruit dish. Strew plenty of +pulverized sugar over them and garnish with round slices or quarters of +oranges, also well sugared. + + +BANANAS + +May be sliced according to fancy, either round or lengthwise. Set on ice +until required. Then add sugar, wine or orange juice. In serving, dish +out with a tablespoon of whipped cream. + + +CHILLED BANANAS + +Cut ice-cold bananas down lengthwise, and lay these halves on a plate +with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat +with a fork or spoon after sprinkling with lemon juice and dipping in +sugar. + + +GRAPE FRUIT + +Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar, +or loosen pulp; cut out pithy white centre; wipe knife after each +cutting, so that the bitter taste may be avoided. Pour in white wine or +sherry and sprinkle with powdered sugar, and let stand several hours in +ice-chest to ripen. Serve cold in the shell. Decorate with maraschino +cherry. + + +ORANGES + +Cut an orange in half crosswise. Place on an attractive dish, scoop out +the juice and pulp with a spoon and sweeten if necessary. + + +PINEAPPLE + +Peel the pineapple, dig out all the eyes, then cut from the core +downward, or chop in a chopping-bowl, and set on ice until ready to +serve. Then sugar the fruit well, and form into a mound in a dish. +Garnish the base well with leaves or small fruit of any kind. You may +squeeze the juice of one orange over all. + + +PEACHES + +Peel fine, ripe freestone peaches. Cover plentifully with pulverized +sugar, and serve with whipped cream. The cream should be ice cold. +Peaches should not be sliced until just before dining, or they will be +very apt to change color. + + +WATERMELONS + +Use only those melons that are perfectly ripe. Do not select those that +are very large in circumference; a rough melon with a bumpy surface is +the best. Either cut in half or plug and fill with the following: Put on +to boil some pale sherry or claret and boil down to quite a thick syrup +with sugar. Pour this into either a plugged melon or over the half-cut +melon, and lay on ice for a couple of hours before serving. If you use +claret you may spice it while boiling with whole spices. + + +SNOWFLAKES + +Grate a large cocoanut into a fruit dish, and mix it thoroughly and +lightly with pulverised sugar. Serve with whipped or plain sweet cream. + + +TUTTI-FRUTTI + +Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle +with pulverized sugar, and serve either with wine or cream. You may use +both. + + +RIPE TOMATOES + +Select nice, large, well-shaped tomatoes, pare, slice and put on ice. +When ready to serve sprinkle each layer thickly with pulverized sugar. + + +PINEAPPLE SOUFFLE + +Take a nice ripe pineapple, grate it and sweeten to taste. Beat the +whites of two eggs stiff and mix with the pineapple. Before serving, +whip half a pint of cream and put on the pineapple. + + +FROSTED APPLES + +Pare and core six large apples. Cover with one pint of water and three +tablespoons of sugar; simmer until tender. Remove from the syrup and +drain. Wash the parings and let simmer with a little water for one-half +hour. Beat the white of one egg to a stiff froth and add one tablespoon +of sugar. Coat the top of the apples lightly with the meringue and place +in a cool oven to dry. Strain the juice from the parings, add two +tablespoons of sugar, return to the fire and let boil for five minutes; +add a few drops of lemon juice and a little nutmeg, cool and pour around +the apples. + + +APPLE FLOAT + +Peel six big apples and slice them. Put them in a saucepan with just +enough water to cover them and cook until tender. Then put them through +a colander and add the grated rind and juice of half a lemon, sweeten to +taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites +of four eggs and put the dish on ice. Serve with whipped or plain cream. + + +APPLE DELIGHT + +Put a layer of apple sauce in a buttered pudding dish, dot with butter, +add a layer of chopped peaches and apricots, sprinkle with blanched +almonds ground rather coarsely, repeat until the pan is full; pour the +peach juice over the mixture and bake for one hour. + + +APPLE COMPOTE + +Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare, +quarter, core and lay them in cold water as soon as pared. Then take the +parings and seeds, put in a dish with a cup of water and a cup of white +wine, and boil for about fifteen minutes. Strain through a fine sieve, +then put on to boil again, and add half a cup of white sugar and the +peel of half a lemon. Put in the apples and let them stew for fifteen +minutes longer. When the apples are tender, take up each piece carefully +with a silver spoon and lay on a platter to cool. Let the syrup boil +down to about half the quantity you had after removing the apples, and +add to it the juice of half a lemon. Lay your apples in a fruit dish, +pyramid shape, pour the syrup over them, serve. + + +BAKED APPLES + +Take large, juicy apples, wash and core them well, fill each place that +you have cored with brown sugar, cinnamon and raisins, and put a clove +in each apple. Lay them in a deep dish, pour a teacup of water in the +dish, and put a little sugar on top of each apple. When well done the +apples will be broken. Then remove them carefully to the dish they are +to be served in and pour the syrup over them. To be eaten cold. If you +wish them extra nice, glaze them with the beaten white of an egg, half a +cup of pulverized sugar and serve with whipped cream. + + +STEAMED SWEET APPLES + +For this dish use sweet apples, and steam in a closely covered iron pot +for three-quarters of an hour. + +Quarter and core five apples without paring. Put into the pot and melt +beef drippings; when hot, lay a layer of apples in, skin down, sprinkle +with brown sugar, and when nearly done, turn and brown; place on a +platter and sprinkle with sugar. + + +FRIED APPLES + +Quarter and core five apples without paring. Put into a frying-pan one +cup of sugar, one tablespoon of butter and three tablespoons of water. +Let this melt and lay in the apples with the skin up. Cover and fry +slowly until brown. + + +APPLE SAUCE VICTORIA + +Pare, quarter and core the apples. Set on to boil in cold water, and +boil them over a very brisk fire; when they are soft mash with a potato +masher and pass the mashed apples through a sieve. Sweeten to taste and +flavor with a teaspoon of vanilla. This way of seasoning apples is +highly recommended, especially if they are tasteless. + + +PEACH COMPOTE + +Pare the fruit, leave it whole and put on to boil with sweetened water. +Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil +the peaches until tender, then take up with a perforated skimmer and lay +them in your fruit dish. Boil the syrup until thick, then pour over the +peaches. Eat cold with sweet cream. Common cheap peaches make a very +nice dessert, cooked in the above manner, clings especially, which +cannot be used to cut up. + + +COMPOTE OF RASPBERRIES + +Make a syrup of half a pound of sugar and half a cup of water, put into +it one quart of berries which have been carefully picked and washed. +Boil up once. Serve cold. + + +COMPOTE OF PINEAPPLE + +Cut off the rind of a pineapple, core and trim out all the eyes. Cut +into desired slices. Set on to boil with half a pound of sugar, and the +juice of one or two tart oranges. When the pineapple is tender and +clear, put into a compote dish and boil the syrup until clear. Pour over +all and cool. The addition of a wineglass of brandy improves this +compote very much. + + +COMPOTE OF PEARS + +It is not necessary to take a fine quality of pears for this purpose. +Pare the fruit, leaving on the stems, and stew in sugar and a very +little water. Flavor with stick cinnamon and a few cloves (take out the +head of each clove) and when soft place each pear carefully on a platter +until cold. Then arrange them nicely in a glass bowl or flat glass dish, +the stems all on the outer rim. Pour over them the sauce, which should +be boiled thick like syrup. Eat cold. + + +HUCKLEBERRY COMPOTE + +Pick over a quart of huckleberries or blueberries, wash them and set to +boil. Do not add any water to them. Sweeten with half a cup of sugar, +and spice with half a teaspoon of cinnamon. Just before removing from +the fire, add a teaspoon of cornstarch which has been wet with a little +cold water. Do this thoroughly in a cup and stir with a teaspoon so as +not to have any lumps in it. Pour into a glass bowl. Eat cold. + + +RHUBARB SAUCE + +Strip the skin off the stalks with care, cut them into small pieces, put +into a saucepan with very little water, and stew slowly until soft. +Sweeten while hot, but do not boil the sugar with the fruit. Eat cold. +Very wholesome. + + +BAKED RHUBARB + +Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with +flour and put in baking dish with one cup of sugar sprinkled over. Bake +in moderate oven three-quarters of an hour. Very nice served hot as a +vegetable, or cold as a sauce. + + +FIG SAUCE + +Stew figs slowly for two hours, until soft; sweeten with loaf sugar, +about two tablespoons to a pound of fruit; add a glass of port or other +wine and a little lemon juice. Serve when cold. + + +DRIED FRUITS + +To cook dried fruits thoroughly they should after careful washing be +soaked overnight. Next morning put them over the fire in the water in +which they have been soaked; bring to a boil; then simmer slowly until +the fruit is thoroughly cooked but not broken. Sweeten to taste. Very +much less sugar will be needed than for fresh fruit. + + +STEWED PRUNES + +Cleanse thoroughly, soak in water ten or twelve hours, adding a little +granulated sugar when putting to soak, for although the fruit is sweet +enough, yet experience has shown that the added sugar changes by +chemical process into fruit sugar and brings out better the flavor of +the fruit. After soaking, the fruit will assume its full size, and is +ready to be simmered on the back of the stove. Do not boil prunes, that +is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do +not stir, and never let boil. When tender they are ready for table. +Serve cold, and a little cream will make them more delicious. A little +claret or sauterne poured over the prunes just as cooking is finished +adds a flavor relished by many. Added just before simmering, a little +sliced lemon or orange gives a rich color and flavor to the syrup. + + +BAKED PRUNES + +Cook prunes in an earthenware bean pot in the oven. Wash and soak the +prunes and put them in the pot with a very little water; let them cook +slowly for a long time. They will be found delicious, thick and rich, +without any of the objectionable sweetness. Lemon, juice and peel, may +be added if desired. + + +PRUNES WITHOUT SUGAR + +Wash prunes thoroughly, pour boiling water over same and let them stand +for ten minutes. Then drain and pour boiling water over them again; put +in sealed jar; see that prunes are all covered with water. Ready for use +after forty-eight hours. Will keep for a week at a time and the longer +they stand the thicker the syrup gets. + + +STEAMED PRUNES + +Steam until the fruit is swollen to its original size and is tender. +Sprinkle with powdered sugar and squeeze lemon juice over them. + + +PRUNE SOUFFLE + +Remove the pits from a large cup of stewed prunes and chop fine. Add the +whites of three eggs and a half cup of sugar beaten to a stiff froth. +Mix well, turn into a buttered dish and bake thirty minutes in a +moderate oven. Serve with whipped cream. If it is desired to cook this +in individual cups, butter the cups, fill only two-thirds full, to allow +for puffing up of the eggs, and set the cup a in a pan of water to bake. +Some like a dash of cinnamon in this. + + +SWEET ENTREE OF RIPE PEACHES + +Take large, solid peaches, pour boiling water over them so that the skin +may be removed smoothly. Have ready thick syrup made of sugar and water. +When boiling hot add peaches and boil about five minutes; remove and +place in ice chest. When ready to serve have a sweet cracker on dish, +place peach on same and pour over this a raspberry jelly slightly +thinned and cover all with salted almonds or walnuts. Other fruits may +be treated in like manner. + + + + +*MEHLSPEISE (FLOUR FOODS)* + + +NOODLES + +Beat three whole eggs very light and sift in sufficient flour to make a +stiff paste. Work until smooth, break off a piece and roll out on board +very thin. Break oft another piece and roll and continue until all is +used. Let rolled-out dough dry, then cut all except one piece in long +strips one inch wide. Fold the one piece in layers and cut very fine +noodles. Boil large noodles in pot of salted boiling water, drain in +colander when tender and stir in two tablespoons of butter. Heat a +tablespoon of butter in the frying-pan and brown fine noodles in this +butter. Sprinkle these over the broad noodles, pour a cup of milk over +the whole and brown in stove. Serve in same dish in which it was baked. + + +BROAD NOODLES + +Make noodles as above and when drained sprinkle with fine noodles which +have been browned in two tablespoons of sweet dripping; serve as a +vegetable. If so desired, a cup of soup stock may be added and noodles +browned in stove. Serve hot. + + +NOODLES WITH BUTTER + +Plunge one pound of noodles into two quarts of boiling water and cook +for fifteen minutes. Drain well, replace in the same pan, season with +one-half teaspoon of salt, two teaspoons of white pepper, adding one +ounce good butter. Gently mix without breaking the noodles until the +butter is thoroughly dissolved, and serve. + + +NOODLES WITH CHEESE + +If you make the noodles at home, use two eggs for the dough; if you buy +macaroni use one-quarter of a pound, cut up and boil in salt water; boil +about fifteen minutes; drain off the water and let cold water run +through them; grate a cup of cheese; melt a piece of fresh butter, about +the size of an egg, in a saucepan, stir in a heaping tablespoon of +flour, add gradually to this a pint of rich milk, stirring constantly; +take from the fire as it thickens. Butter a pudding dish, lay in a layer +of noodles, then cheese, then sauce, then begin with noodles again +until all is used up. Sprinkle cheese on top, a few cracker crumbs and +flakes of butter here and there. Bake until brown. + + +NOODLES AND APPLES + +Peel and cut six apples. Take broad noodles made out of three eggs, boil +them fifteen minutes, drain, then mix with two tablespoons of fresh +butter. Add some cinnamon and sugar to noodles. Put a layer of noodles, +then apples and so on until pan is filled, being careful to have noodles +on top. Put bits of fresh butter on top. Bake until apples are tender. +If so desired, a milchig pie crust may be made and used as an under +crust and when apples are tender and crust done, turn out on a large +platter with crust side on top. + + +SCALLOPED NOODLES AND PRUNES + +Make broad noodles with three eggs. Boil until tender, drain, pouring +cold water through colander. Stew prunes, sprinkle with sugar and +cinnamon. In a well-greased baking-dish place one-quarter of the +noodles, bits of butter or other fat, add one-half of the prunes, then +another layer of the noodles, butter or fat, the remaining prunes, the +rest of the noodles. Pour over the prune juice and spread crumbs over +top and bake in a moderate oven until crumbs are brown. + + +NOODLES AND MUSHROOMS + +Make broad noodles, boil and serve with melted butter spread over the +noodles and this sauce: + +Brown a tablespoon of butter in the skillet, add one-half tablespoon of +flour, then liquor of mushrooms, pinch of salt and pepper. When smooth, +add mushrooms. Let boil and serve in a separate dish. When serving, a +spoon of mushrooms is to be put over each portion of noodles. + + +GEROESTETE FERVELCHEN PFAeRVEL (EGG BARLEY) + +Make just as you would a noodle dough, only stiffer, by adding and +working in as much flour as possible and then grate on a coarse grater. +Spread on a large platter to dry; boil one cup of egg barley in salt +water or milk, which must boil before you put in the egg barley until +thick. Serve with melted butter poured over them. (A simpler and much +quicker way is to sift a cup or more of flour on a board; break in two +eggs, and work the dough by rubbing it through your hands until it is as +fine as barley grains.) + + +PFAeRVEL--FLEISCHIG + +Make as much egg barley as required. Heat two tablespoons of fat, add +one-quarter cup of onions, fry until golden brown, add the dried egg +barley and brown nicely. Place in a pudding-dish, add three cups of hot +soup stock or water to more than cover. Bake in a moderate oven about +one hour or until the water has nearly all evaporated and the egg barley +stands out like beads and is soft. The onion may be omitted. Serve hot +in place of a vegetable. + + +KAESE KRAEPFLI (CHEESE KREPLICH) + +Make a dough of one egg with a tablespoon of water; add a pinch of salt; +work this just as you would noodle dough, quite stiff. Sift the flour in +a bowl, break in the egg, add the salt and water, mix slowly by stirring +with the handle of a knife, stirring in the same direction all the time. +When this dough is so stiff that you cannot work it with the knife, +flour your noodle board and work it with the hollow of your hands, +always toward you, until the dough is perfectly smooth; roll out as thin +as paper and cut into squares three inches in diameter. Fill with pot +cheese or schmierkaese which has been prepared in the following manner: +Stir up a piece of butter the size of an egg, adding one egg, sugar, +cinnamon, grated peel of a lemon and pinch of salt, pounded almonds, +which improve it; fill the kraepfli with a teaspoon, wet the edges with +beaten egg, fold into triangles, pressing the edges firmly together; +boil in boiling milk; when done they will swim to the top. Eat with +melted butter or cream. + + +BOILED MACARONI + +Break the macaroni into small pieces; boil for half an hour; drain and +blanch in cold water. Reheat in tomato or cream sauce and serve. Grated +cheese may be sprinkled over the dish if desired. + + +SPAGHETTI + +Spaghetti is a small and more delicate form of macaroni. It is boiled +until tender in salted water and is combined with cheese and with sauces +the same as macaroni, and is usually left long. It makes a good garnish. + + +BAKED MACARONI WITH CHEESE + +Cook one cup of broken macaroni in two quarts of boiling salted water +for twenty or thirty minutes, drain and pour cold water through the +colander. Put the macaroni in a pudding-dish in layers, covering each +layer with cream sauce and grated cheese, one cup will be sufficient, +and on the top layers sprinkle one cup of buttered bread crumbs. Bake in +oven until the crumbs are brown. + + +SAVORY MACARONI + +After baking; some flour to a pale fawn color pass it through a sieve or +strainer to remove its gritty particles. Break half a pound of macaroni +into short pieces, boil them in salted water until fairly tender, then +drain. + +In a little butter in a saucepan brown a level tablespoon of very finely +chopped onion, then add three or four sliced tomatoes, a half teaspoon +of powdered mixed herbs, a little nutmeg, salt and pepper. When the +tomatoes are reduced to a pulp add one pint of milk and allow it to come +to the boiling point before mixing with it two tablespoons of the +browned flour moistened with water. + +Stir and boil till smooth, press the whole through a strainer and return +to the saucepan. When boiling, add the macaroni and a few minutes later +stir in two tablespoons of grated or finely chopped cheese. + +It may be served at once, but is vastly improved by keeping the pan for +half an hour by the side of the fire in an outer vessel of water. Or the +macaroni may be turned into a casserole and finished off in the oven. + +For a meat meal the onions may be browned in sweet drippings or olive +oil and soup stock substituted for the milk. + + +DUMPLINGS FOR STEW + +Mix two teaspoons of baking powder with two cups of flour, one egg, one +cup of cold water and a little salt. + +Stir all lightly together and drop the batter from the spoon into the +stew while the water continues to boil. Cover closely and do not uncover +for twenty minutes, boiling constantly, but not too hard. Serve +immediately in the stew. + + +SPAETZLEN OR SPATZEN + +Sift two cups of flour into a bowl, make a depression in the centre and +break into it two eggs, add a saltspoon of salt and enough water or milk +to form a smooth, stiff dough. Set on some water to boil, salt the water +and when the water boils drop the spaetzle into it, one at a time. Do +this with the spoon with which you cut the dough, or roll it on a board +into a round roll and cut them with a knife. When the spaetzle are +done, they will rise to the surface, take them out with a perforated +skimmer and lay them on a platter. Now heat two tablespoons of butter +and add bread crumbs, let them brown for a minute and pour all over the +spaetzle. If you prefer you may put the spaetzle right into the spider +in which you have heated the butter. Another way to prepare them is +after having taken them out of the water, heat some butter in a spider +and put in the spaetzle, and then scramble a few eggs over all, stirring +eggs and spaetzle together. Serve hot. + + +SOUR SPATZEN + +Brown three tablespoons of flour with one tablespoon of sweet drippings, +add a small onion finely chopped, then cover the spider and let the +onion steam for a little while; do this over a low heat so there will be +no danger of the union getting too brown; add vinegar and soup stock and +two tablespoons of sugar. Let this boil until the sauce is of the right +consistency. Serve with spaetzlen made according to the foregoing +recipe, using water in place of the milk to form the dough. Pour the +sauce over the spaetzlen before serving. By adding more sugar the sauce +may be made sweet sour. + + +LEBERKNADEL (CALF LIVER DUMPLINGS) + +Chop and pass through a colander one-half pound of calf's liver; rub to +a cream four ounces of marrow, add the liver and stir hard. Then add a +little thyme, one clove of garlic grated, pepper, salt and a little +grated lemon peel, the yolks of two eggs and one whole egg. Then add +enough grated bread crumbs or rolled crackers to this mixture to permit +its being formed into little marbles. Drop in boiling salt water and let +cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat. + + +MILK OR POTATO NOODLES + +Boil seven or eight potatoes, peel and let them stand several hours to +dry; then grate them and add two eggs, salt and enough flour to make a +dough thick enough to roll. Roll into long, round noodles as thick as +two pencils and cut to length of baking-pan. Butter pan and lay noodles +next to each other; cover with milk and lumps of butter and bake fifteen +minutes, till yellow; serve immediately with bread crumbs browned in +butter. + + +KARTOFFEL KLOESSE (POTATO DUMPLINGS) + +Boil about eight potatoes in their jackets and when peeled lay them on a +platter overnight. When ready to use them next day, grate, add two +eggs, salt, a little nutmeg if desired, one wine-glass of farina, a +tablespoon of chicken fat, one scant cup of flour gradually, and if not +dry enough add more flour, but be sure not to make the mixture too stiff +as this makes the balls heavy. Place balls in salted boiling water, cook +until light and thoroughly done, serve just, as they are or fried in +chicken fat until brown. + +The dumplings may be made of the same mixture and in the centre of each +dumpling place stripes of bread one inch long and one-fourth inch thick +which have been fried in chicken fat and onions. Flour your hands well +and make into dumplings. Put into boiling-salted water, boil about +twenty-five minutes. Serve at once with chopped onions browned, or +browned bread crumbs and chicken fat. + + +WIENER KARTOFFEL KLOESSE + +Boil eight potatoes. When they are very soft drain off every drop of +water, lay them on a clean baking-board and mash them while hot with a +rolling-pin, adding about one cup of flour. When thoroughly mashed, +break in two eggs, salt to taste, and flavor with grated nutmeg. Now +flour the board thickly and foil out this potato dough about as thick as +your little finger and spread with the following: Heat some fresh goose +fat in a spider, cut up part of an onion very fine, add it to the hot +fat together with one-half cup of grated bread crumbs. When brown, +spread over the dough and roll just as you would a jelly-roll. Cut into +desired lengths (about three or four inches), put them in boiling water, +slightly salted, and boil uncovered for about fifteen minutes. Pour some +hot goose grease over the dumplings. + + +BAIRISCHE DAMPFNUDELN, No. 1 + +Soak one cake of compressed yeast in a cup of lukewarm milk with a +teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a +bowl, in which you may also stir a small cup of milk and one egg. Pour +in the yeast and work all thoroughly, adding more flour, but guarding +against getting the dough too stiff. Cover up the bowl of dough and let +it raise until it is as high again, which will take at least four hours. +Flour a baking-board and mold small biscuits out of your dough, let them +raise at least half an hour. Then butter a large, round, deep pan and +set in your dumplings, brushing each with melted butter as you do so. +When all are in, pour in enough milk to reach just half way up to the +dumplings. Bake until a light brown. Eat hot, with vanilla sauce. + + +BAIRISCHE DAMPFNUDELN, No. 2 + +Make the dough just as you would in the above recipe, adding a +tablespoon of butter, and after they have risen steam instead of baking +them. If you have no steamer improvise one in this way: Put on a kettle +of boiling water, set a colander on top of the kettle and lay in your +dumplings, but do not crowd them; cover with a close-fitting lid and put +a weight on top of it to keep in the steam, when done they will be as +large again as when first put in. Take up one at first to try whether it +is done by tearing open with two forks. If you have more than enough for +your family, bake a pan of biscuits out of the remaining dough. Serve +dumplings hot with prune sauce. + + +APPLE SLUMP + +Pare, core and quarter apples, add a little water and sugar to taste, +stew until tender and cover with the following mixture: Sift one pint of +flour and one teaspoon of baking powder, add a pinch of salt and two +cups of milk, mix and turn out onto a lightly floured board. Roll to +one-half inch thickness and place over the stewed apples, cover and cook +for ten minutes without lifting the lid. Serve hot with cream and sugar +or soft custard. + + +BOILED APPLE DUMPLINGS + +Beat well, without separating, two eggs, add a pinch of salt, two cups +of milk and one cup of flour. To a second cup of flour, add two +teaspoons of baking powder; add this to the batter and as much more +flour as is necessary to make a soft dough. Roll out quickly one-half +inch thick. Cut into squares, lay two or three quarters of pared apples +on each, sprinkle with sugar and pinch the dough around the apples. Have +a number of pudding cloths ready, wrung out of cold water, and sprinkle +well with flour. Put a dumpling in each, leave a little room for +swelling and tie tightly. Drop into a kettle of rapidly boiling water +and keep the water at a steady boil for an hour. Serve hot with hard +sauce. + +Have a saucer in the bottom of kettle to prevent burning. + + +FARINA DUMPLINGS + +Beat yolks of four eggs with three tablespoons of goose, turkey or +chicken fat, but if these are not convenient, clear beef drippings will +do. Put in enough farina to make a good Batter. Beat whites of eggs to +a stiff froth with pinch of salt, and stir in batter. Put on in large +boiler sufficient water to boil dumplings and add one tablespoon of +salt. When boiling drop in by tablespoons. Boil one hour. This quantity +makes twenty dumplings. + + +HUCKLEBERRY DUMPLINGS + +Take a loaf of stale bread; cut off the crust and soak in cold water, +then squeeze dry. Beat three eggs light, yolks and whites together add +one quart berries and mix all together with a little brown sugar and a +pinch of salt. Boil steadily one hour, serve with hard sauce. + + +PLUM KNOEDEL (HUNGARIAN) + +Boil several potatoes, mash, mix with one egg yolk, a little salt and +enough flour to make a dough soft enough to hold the impress of the +finger. Roll out and cut into four-cornered pieces; in each square place +a German plum which has had the pits removed and a mixture of sugar and +cinnamon; put in place of the pit. Roll each square into a round +dumpling; put these into a pan with boiling; salted water and let them +cook covered for six or eight minutes. When done, serve with some bread +crumbs browned in butter or schmalz and spread over the knoedel. + + +PEAR DUMPLING (BIRNE KLOESSE) + +Take half a loaf of white bread or as much stale white bread, soak the +white part and grate the crust, add one cup of suet chopped very fine, +one cup of flour, one egg, salt and spices to taste, and one-half +teaspoon of baking-powder. Make this into a dumpling, put it on a tiny +plate in a large kettle. Lay prunes and pears around, about a pound of +each, one cup of brown sugar, two pieces of stick cinnamon, dash of +claret and cold water to almost cover; then cover kettle tightly and +boil four hours. Serve hot. + +Prunes and dried apples may be used as well. + + +PEACH DUMPLINGS + +Make a dough of a quart of flour and a pint of milk, or water, a +tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar; +add a piece of compressed yeast, which has previously been dissolved in +water. Let the dough raise for three hours. In the meantime make a +compote of peaches by stewing them with sugar and spices, such as +cinnamon and cloves. Stew enough to answer for both sauce and filling. +When raised, flour the baking-board and roll out the dough half an inch +thick. Cut cakes out of it with a tumbler, brush the edges with white of +egg, put a teaspoon of peach compote in the centre of a cake and cover +it with another layer of cake and press the edges firmly together. Steam +over boiling water and serve with peach sauce. A delicious dessert may +also be made by letting the dough rise another half hour after being +rolled out, and before cutting. + +Compote of huckleberries may be used with these dumplings instead of +peaches, if so desired. + + +CHERRY ROLEY-POLEY + +Make a rich baking-powder biscuit dough, and roll it out until it is +about two-thirds of an inch thick. Pit and stew enough cherries to make +a thick layer of fruit and add sugar to taste. Spread them over the +dough thickly and roll it up, taking care to keep the cherries from +falling out. Wrap a cloth around it, and sew it up loosely with coarse +thread, which is easily pulled out. Allow plenty of room for the dough +to rise. Lay the roley-poley on a plate, set it in a steamer and steam +for an hour and a half. Serve in slices, with cream or sauce. + + +SHABBAS KUGEL + +Soak five wheat rolls in water, then press the bread quite dry, add one +cup of drippings or one-half pound of suet chopped very fine, a pinch of +salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon +rind, one-half cup of sugar, one tablespoon of water. Stir all together +thoroughly, grease the kugel pot well with warm melted fat, pour in the +mixture and send it Friday afternoon to the bakery where it will remain +till Saturday noon; it will then be baked brown. If one has a coal range +that will retain the heat for the length of time required, it will be +baked nicely. The kugel must be warm, however, when served. + + +KUGEL (SCHARFE) + +If one desires an unsweetened kugel omit the sugar and cinnamon in the +recipe above and season with salt and pepper. When required for any +other meal but Shabbas, a kugel can be baked brown in two hours. + + +KUGEL + +Soak five ounces of white bread--it may be stale bread--in cold water; +then squeeze out every bit of water, put it in a bowl, add three-fourths +cup of soft goose fat in small pieces, five whole eggs; one cup of +flour, one-half cup of sugar, one-fourth cup of cracker meal, three +apples and two pears cut in small pieces, two dozen raisins with the +seeds removed, salt to taste, a tiny pinch of pepper, one-quarter +teaspoon each of cinnamon and allspice. Mix all well together, and pour +into an iron pan that has the bottom well covered with goose-fat; stick +a few pieces of cut apple or pear in the top of the pudding. Pour a cup +of cold water over all; place in the oven to bake. Bake slowly for five +or six hours. If the water cooks out before it is ready to brown, add +more. Bake brown, top and bottom. + + +NOODLE KUGEL + +Cook three cups of broad noodles in salted boiling water ten minutes. +Drain and add three-fourths cup of chicken or goose fat and four eggs, +well beaten. Place in a well-greased iron pot and bake until the top of +the kugel is well browned. Serve hot with raspberry jelly or stewed +fruit of any kind. + + +PEAR KUGEL + +Cream one cup of rendered fat with one cup of sugar, add one-half loaf +of bread, previously soaked and pressed dry, a little salt, one-fourth +cup of flour. Grease pudding-dish and put in alternate layers of the +mixture and pears that have been boiled with water, sugar and claret. +Bake slowly three hours. + + +KRAUT KUGEL + +Chop up cabbage and let stew in fat slowly until quite brown. Do this +the day previous to using. Next day mix in with the stewed cabbage +one-fourth of a loaf of bread soaked in water and squeezed dry, one-half +cup of flour, one-half cup of brown sugar, one-eighth pound of raisins, +some finely chopped citron, one-fourth pound of almonds (mixed with a +few bitter almonds), one-half teaspoon of salt, some cinnamon and +allspice, about a teaspoon, juice and peel of one lemon and four eggs. +Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake +slowly. + + +APPLE KUGEL + +Soak half a loaf of bread in water and squeeze dry, shave a cup of suet +very fine and cut up some tart apples in thin slices. Add sugar, +raisins, cinnamon, about one-quarter cup of pounded almonds and the +yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff +froth last. Bake one hour. + + +RICE KUGEL + +Boil one cup of rice in water until done, then let it cool. In the +meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup +of powdered sugar, a little cinnamon, the grated peel of one lemon, the +yolks of three eggs, adding one at a time; one-half cup of raisins +seeded, one-half pound of stewed prunes pitted, then add the cold rice. +One-half cup of pounded almonds mixed with a few bitter ones improves +this pudding. Serve with a pudding sauce, either wine or brandy. This +pudding may be eaten hot or cold and may be either baked or boiled. If +baked, one hour is required; if boiled, two hours; the water must be +kept boiling steadily. Left-over rice may be used, butter instead of the +fat, and the rice may be boiled in milk. + + +APPLE SCHALET, No. 1 + +Take one pound of fresh beef heart fat, shave it as fine as possible +with a knife. Sift one quart of flour into a deep bowl, add two tumblers +of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt, +then add the shaved heart fat and work well into the sifted flour. Put +it on a pie-board and work as you would bread dough, with the palm of +your hand, until it looks smooth enough to roll. Do not work over five +minutes. Now take half of this dough, flour your pie-board slightly and +roll out as you would pie dough, about once as thick. Grease a deep +pudding-dish (an iron one is best), one that is smaller at the bottom +than the top, grease it well, line the pudding-dish, bottom and sides, +clear to the top, fill this one-third full with chopped tart apples, +raisins, part of a grated lemon peel, citron cut quite fine, pounded +almonds and melted drippings here and there. Sprinkle thickly with +sugar, half brown and half white, and a little ground cinnamon. Moisten +each layer with one-half wine-glass of wine. Now put another layer of +dough, rolling out half of the remaining dough and reserving the other +half for the top covering, fill again with apples, raisins, etc., until +full, then put on top layer. Press the dough firmly together all round +the edge, using a beaten egg to make sure of its sticking. Roll the side +dough over the top with a knife and pour a cup of water over the pudding +before setting it in the oven. Time for baking, two hours. If the top +browns too quickly, cover. + +This advantage of this pudding is, it may be baked the day previous to +using, in fact, it is better the oftener it is warmed over--always +adding a cup of water before setting it in the oven. Before serving the +pudding turn it out carefully on a large platter, pour a wine-glass of +brandy which has been slightly sweetened over the pudding and light it, +carry to the table in flames. A novice had better try this pudding +plain, omitting the wine, brandy, almonds and citron, moistening with +water instead of wine before baking. Almost as nice and very good for +ordinary use. Some apples require more water than others, the cook +having to use her own judgment regarding the amount required. + + +APPLE SCHALET, No. 2 + +Line an iron pudding-dish with schalet dough, greasing it well before +you do so. Chop up some apples quite fine, put on the crust, also some +raisins (seeded), sugar and cinnamon, then put another layer of pie and +another layer of chopped apples, and so on until filled, say about three +layers, the last being crust. Bake slowly and long until a nice dark +brown. + + +SCHALET DOUGH (MERBER DECK) + +Cream four tablespoons of drippings, add a pinch of salt, two +tablespoons of granulated sugar, beat in well one egg, add one cup of +sifted flour and enough cold water to moisten dough so that it can be +rolled out--about three tablespoons will be sufficient; it depends on +the dryness of the flour how much is required. + + +NOODLE SCHALET + +Make the quantity of noodles desired, then boil. When done, drain +through colander, pouring cold water over the noodles. + +When all the water has drained off, beat up three eggs in a large bowl, +mix the noodles with the beaten eggs. Grease an iron pudding dish with +plenty of goose grease or drippings, put in a layer of noodles, then +sprinkle one-fourth cup of sugar, some pounded almonds, the grated peel +of one lemon and a few raisins; sprinkle some melted fat over this, then +add another layer of noodles, some more sugar and proceed as with the +other layer until all the noodles are used. Bake two hours. Broad or +fine noodles are equally good for this schalet. If desired, one tart +apple chopped very fine may be added with the almonds. + + +CARROT SCHALET + +Boil one pound of carrots, let them get perfectly cold before grating +them. In the meanwhile cream a heaping tablespoon of drippings or +chicken fat and four tablespoons of sugar, add gradually the yolks of +four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a +little grated nutmeg, three tablespoons of flour, one teaspoon of +baking-powder, pinch of salt, and the beaten whites last. Heat a few +tablespoons of fat in a pudding dish, pour in the mixture and bake in a +moderate oven one hour, then sprinkle sugar and cinnamon and return to +oven for a few moments to brown. Serve hot. + + +SEVEN LAYER SCHALET + +Take two cups of flour, one egg, three tablespoons of fat, one cup of +water, a little sugar, pinch of salt, and knead lightly. Put dough aside +in a cold place while you prepare a mixture of one cup of sugar, one and +one-half teaspoons of cinnamon and three tablespoons of bread crumbs. +Cut dough in seven pieces and roll out each piece separately. Place one +layer on a greased baking-tin and spread the layer with melted fat and +sprinkle with sugar and cinnamon; place upon this the second layer, +sprinkle on this two ounces of sweet and bitter almonds which have been +grated and mixed with sugar; over this place the third layer and spread +with oil, sprinkle with cinnamon and sugar and one-half pound of +cleaned, seedless raisins. Place the fourth layer on and spread with +jelly and one-half pound of citron cut up very small. Cover over with +another layer, spread fat and sprinkle with cinnamon and sugar and +grated lemon peel and juice of lemon. Place the sixth layer and spread +and sprinkle with sugar and cinnamon. Put on the last layer and spread +with fat and sprinkle with sugar and cinnamon. Cut in four-cornered +pieces and bake thoroughly and until a nice brown. + +This schalet may be made and left whole; a frosting put on top and when +well baked will keep for a month or more. + + +BOILED POTATO PUDDING + +Stir the yolks of four eggs with one-half cup of sugar, add one-half cup +of blanched and pounded almonds; grate in the peel, also the juice of +one lemon, one-half pound of grated potatoes that have been boiled the +day before. Lastly add the stiffly beaten whites, some salt and more +potatoes, if necessary. Grease your pudding-pan well, pour in the +mixture and bake. Set in a pan of water in oven; water in pan must not +reach higher than one-half way up the pudding-form. Bake one-half hour. +Turn out on platter and serve with a wine, chocolate, or lemon sauce. +One can bake in an iron pudding-form without the water. + + +POTATO SCHALET + +Peel and grate five or six large potatoes and one onion. Soak some bread +and two or three crackers. Press out the water and add to the potatoes +and onion, salt to taste. Add two tablespoons of boiling fat and one +beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over +it one cup of cold water. Bake in hot oven one hour. + +Two slices of white bread, one inch thick, will be sufficient bread for +this schalet. + + +SWEET POTATO PUDDING + +Take one quart of grated, raw sweet potatoes, one tablespoon leach of +meat fat and chicken fat, one half pound of brown sugar, one-half pint +of molasses, one and one-half pints of cold water, one saltspoon of salt +and a little black pepper, grated orange peel, ginger, nutmeg and +cinnamon to taste. Pour into greased baking-pan and bake until it +jellies. Bake in moderate oven. May be eaten as a dessert, warm or cold. + + +APPLE STRUDEL, No. 1 + +Sift two cups of flour, add pinch of salt and one teaspoon of powdered +sugar. Stir in slowly one cup of lukewarm water, and work until dough +does not stick to the hands. Flour board, and roll, as thin as possible. +Do not tear. Place a tablecloth on table, put the rolled out dough on +it, and pull gently with the hands, to get the dough as thin as tissue +paper. + +Have ready six apples chopped fine, and mixed with cinnamon, sugar, +one-half cup of seedless raisins, one-half cup of currants. Spread this +over the dough with plenty of chicken-fat or oil all over the apples. +Take the tablecloth in both hands, and roll the strudel, over and over, +holding the cloth high, and the strudel will almost roll itself. Grease +a baking-pan, hold to the edge of the cloth, and roll the strudel in. +Bake brown, basting often with fat or oil. + + +APPLE STRUDEL, No. 2 + +Into a large mixing bowl place one and one-half cups of flour and +one-quarter teaspoon of salt. Beat one egg lightly and add it to +one-third cup of warm water and combine the two mixtures. Mix the dough +quickly with a knife; then knead it, place on board, stretching it up +and down to make it elastic, until it leaves the board clean. Now toss +it on a well-floured board, cover with a hot bowl and keep in a warm +place. While preparing the filling lay the dough in the centre of a +well-floured tablecloth on the table; roll out a little, brush well with +some melted butter, and with hands under dough, palms down, pull and +stretch the dough gently, until it is as large as the table and thin as +paper, and do not tear the dough. Spread one quart of sour apples, +peeled and cut fine, one-quarter pound of almonds blanched and chopped, +one-half cup of raisins and currants, one cup of sugar and one teaspoon +of cinnamon, evenly over three-quarters of the dough, and drop over them +a few tablespoons of melted butter. Trim edges. Roll the dough over +apples on one side, then hold cloth high with both hands and the strudel +will roll itself over and over into one big roll, trim edges again. Then +twist the roll to fit the greased pan. Bake in a hot oven until brown +and crisp and brush with melted butter. If juicy small fruits or berries +are used, sprinkle bread crumbs over the stretched dough to absorb the +juices. Serve slightly warm. + + +RAHM STRUDEL + +Prepare the dough as for Apple Strudel as directed in the foregoing +recipe, drip one quart of thick sour milk on it lightly, with a large +spoon, put one cup of grated bread crumbs over the milk, add two cups of +granulated sugar, one cup of chopped almonds, one cup of raisins, and +one teaspoon of cinnamon, roll and place in well-buttered pan, put small +pieces of butter over the top, basting frequently. Serve warm with +vanilla sauce. One-half this quantity may be used for a small strudel. + + +CHERRY STRUDEL + +Make a dough of two cups of flour, a pinch of salt and a little lukewarm +water; do not make it too stiff, but smooth. Slap the dough back and +forth. Do this repeatedly for about fifteen minutes. Now put the dough +in a warm, covered bowl and set it in a warm, place for half an hour. In +the meantime stem and pit two quarts of sour cherries. Grate into them +some stale bread (about a plateful); also the peel of half a lemon, and +mix. Add one cup of sugar, some ground cinnamon and about four ounces of +pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as +possible, lay aside the rolling-pin and pull, or rather stretch the +dough as thin as tissue paper. In doing this you will have to walk all +around the table, for when well stretched it will cover more than the +size of an ordinary table. Pull off all of the thick edge, for it must +be very thin to be good (save the pieces for another strudel). Pour a +little melted goose-oil or butter over this, and sprinkle the bread, +sugar, almonds, cherries, etc., over it; roll the strudel together into +a long roll. Have ready a long baking-pan well greased with either +butter or goose-fat; fold the strudel into the shape of a pretzel. +Butter or grease top also and bake a light brown; baste often while +baking. Eat warm. + + +MANDEL (ALMOND) STRUDEL + +Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of +almonds and grind, when dried beat the yolks of four eggs light with +one-quarter pound of granulated sugar, add the grated peel of one lemon +and mix in the almonds. Spread over the dough with plenty of oil, butter +or fat and roll. Bake; baste very often. + + +CABBAGE STRUDEL + +Heat one-half cup of goose-fat, add one medium-sized cabbage and let it +simmer until done, stirring constantly to keep from burning. While +cooling prepare strudel dough, fill with cabbage and one cup of raisins +and currants mixed, two cups of granulated sugar, one-half cup of +chopped almonds and one teaspoon cinnamon, roll and put little pieces of +grease on top; bake in hot oven and baste frequently. The pans in which +the strudel is baked must be greased generously. Serve this strudel hot. +This strudel may be made for a milk meal by substituting butter for fat. + + +QUARK STRUDEL (DUTCH CHEESE) + +Make a strudel or roley-poley dough and let it rest until you have +prepared the cheese. Take half a pound of cheese, rub it through a +coarse sieve or colander, add salt, the yolks of two eggs and one whole +egg, sweeten to taste. Add the grated peel of one lemon, two ounces of +sweet almonds, and about four bitter ones, blanched and pounded, four +ounces of sultana raisins and a little citron chopped fine. Now roll out +as thin as possible, spread in the cheese, roll and bake, basting with +sweet cream. + + +STRUDEL AUS KALBSLUNGE + +Wash the lung and heart thoroughly in salt water, and put on to boil in +cold water, adding salt, one onion, a few bay leaves and cook until very +tender. Make the dough precisely the same as any other strudel. Take the +boiled lung and heart, chop them as fine as possible and stew in a +saucepan with some fat, adding chopped parsley, a little salt, pepper +and mace, or nutmeg, the grated peel of half a lemon and a little wine. +Add the beaten yolks of two eggs to thicken, and remove from the fire to +cool. Roll out the dough as thin as possible, fill in the mixture and +lay the strudel in a well-greased pan; put flakes of fat on top and +baste often. Eat hot. + + +RICE STRUDEL + +Prepare the dough same as for Apple Strudel. Leave it in a warm place +covered, until you have prepared the rice. Wash a quarter of a pound of +rice in hot water--about three times--then boil it in milk until very +soft and thick. Let it cool, and then add two ounces of butter, the +yolks of four eggs, four ounces of sugar and one teaspoon of vanilla, +some salt and the beaten whites of two eggs, mix thoroughly. When your +dough has been rolled out and pulled as thin as possible, spread the +rice over it and roll. Add pounded almonds and raisins if desired. Put +in a greased pan and bake until brown, basting with sweet cream or +butter. + + + + +*CEREALS* + + +The cereals are the most valuable of the vegetable foods, including as +they do the grains from which is made nearly all the bread of the world. + +For family use, cereals should be bought in small quantities and kept in +glass jars, tightly covered. + +Variety is to be found in using the different cereals and preparing them +in new ways. Many cereals are improved by adding a little milk during +the latter part of the cooking. Boiling water and salt should always be +added to cereals, one teaspoon salt to one cup of cereal. Long cooking +improves the flavor and makes the cereal more digestible. + +Cereals should be cooked the first five minutes over the fire and then +over hot-water in a double boiler; if one cannot be procured, cook +cereal in a saucepan set in a larger one holding the hot water. + + +LAWS ABOUT CEREALS + +To discover if cereals such as barley, wheat, oats, farina or cornmeal +are kosher, place them on a hot plate, if no worms or other insects +appear they are fit to be eaten, if not, they must be thrown away. + +If flour is mildewed it must be destroyed. + + +OATMEAL PORRIDGE + +As oatmeal is ground in different grades of coarseness, the time for +cooking varies and it is best to follow the directions given on the +packages. The meal should be cooked until soft, but should not be mushy. +The ordinary rule is to put a cup of meal into two cups of salted +boiling water (a teaspoon of salt), and let it cook in a double boiler +the required time. Keep covered until done; then remove the cover and +let the moisture escape. + + +COLD OATMEAL + +Oatmeal is very good cold, and in summer is better served in that way. +It can be turned into fancy molds or into small cups to cool, and will +then hold the form and make an ornamental dish. + + +OATMEAL WITH CHEESE + +Cook one cup of oatmeal overnight and just before serving add one +tablespoon of butter and one cup grated cheese. Stir until the cheese is +melted and serve at once. + + +BAKED APPLE WITH OATMEAL + +Pare and core the apples and fill the core space with left-over oatmeal +mush. Put the apples in a baking dish; sprinkle with sugar; pour a +little water into the bottom of the pan and bake in a moderate oven +until the apples are tender. Serve warm with cream for breakfast or +luncheon. + + +WHEAT CEREALS + +Wheat cereals, like oatmeal, are best cooked by following the directions +on the package. Most of them are greatly improved by the addition of a +little milk or by a few chopped dates or whole sultana raisins. + + +CORNMEAL MUSH + +Mix together one cup of cornmeal and one teaspoon of salt, and add one +cup of cold water gradually, stirring until smooth. Pour this mixture +into two cups of boiling; water in a double boiler and cook from three +to five hours. Serve hot with cream and sugar. + + +SAUTED CORNMEAL MUSH + +Put left-over mush into a dish and smooth it over the top. When cold cut +into slices one-half inch thick. Dip each slice into flour. Melt +one-half teaspoon of drippings in a frying-pan and be careful to let it +get smoking hot. Brown the floured slices on each side. Drain if +necessary and serve on a hot plate with syrup. + + +FARINA + +To one-half cup of farina take one teaspoon of salt; pour gradually into +three cups of boiling water and cook the mixture in a double boiler for +about one hour. + + +HOMINY + +Get the unbroken hominy and after careful washing soak it twenty-four +hours in the water. Cook one cup of hominy slowly in the same water in a +covered vessel for eight hours or until all the water has been absorbed +by the hominy; add two tablespoons of butter, one teaspoon of salt and +two tablespoons of cream and serve as a vegetable or as a cereal with +sugar and cream. + + +MARMELITTA + +Take two cups of coarse cornmeal and four cups of cold water put on to +boil; add one-half teaspoon of salt. Stir the cornmeal continually and +when done place on platter, spread with butter, sharf cheese or any +cheese such as pot or cream cheese. To be eaten warm. + + +POLENTA + +Place one cup of yellow cornmeal and three cups of cold water in a +double boiler, add one teaspoon of salt, one-half teaspoon of pepper and +cook for forty minutes. While still hot add one and one-half cups of +grated cheese to the mixture and heat until it melts. Turn the mixture +into a greased bowl and allow it to set. The meal may be sliced an inch +thick or cut with a biscuit cutter and then fried in hot vegetable oil. +Serve with white or tomato sauce as desired. + + +BARLEY, TAPIOCA, SAGO, ETC + +Add one teaspoon of salt to one quart of boiling water and pour +gradually on one-half cup of barley or other hard grain and boil until +tender, from one to two or more hours, according to the grain, and have +each kernel stand out distinct when done. Add more boiling water as it +evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and +sago cook quicker than other large grains. + + +BOILED RICE + +Put one-half cup of rice in a strainer; place the strainer over a bowl +nearly full of cold water; rub the rice; lift the strainer from the bowl +and change the water. Repeat this until the water in the bowl is clear. +Have two quarts of water boiling briskly, add the rice and one +tablespoon of salt gradually so as not to stop the boiling; boil twenty +minutes or until soft, do not stir; drain through a colander and place +the colander over boiling water for ten minutes to steam. Every grain +will be distinct. Serve as a vegetable or as a cereal with cream and +sugar. + + +RICE IN MILK + +Clean the rice as for boiling in water; and cook one-half cup of rice +with one and one-half cups of hot milk and one-half teaspoon of salt, +adding a few seeded or sultana raisins if desired. Serve hot like boiled +rice or press into small cups, cool and serve with cream and sugar. + + +RICE WITH GRATED CHOCOLATE + +Cook one-half cup of rice, place in hot serving dish, sprinkle +generously with grated sweet chocolate; set in oven one minute and +serve. + + +STEAMED RICE + +Wash two cups of rice carefully put in double boiler; add eight cups of +cold water and a pinch of salt and steam for two hours; do not stir. +Serve with any kind of stewed fruit or preserve. + + +APPLES WITH RICE + +Boil one cup of rice in water or milk; rub the kettle all over with a +piece of butter before putting in the rice, season with salt and add a +lump of butter. When cooked, add about six apples, pared, quartered and +cored, sugar and cinnamon. This makes a nice side dish, or dessert, +served with cream. + + +BOILED RICE WITH PINEAPPLE + +Boil as much rice as desired and when done slice up the pineapple and +add, with as much sugar as is required to sweeten to taste. + + +BAKED RICE + +Arrange two cups of boiled rice in a baking dish in layers, covering +each with grated cheese, a little milk, butter, salt and red pepper. +Spread one cup of grated bread crumbs over all and bake in a moderate +oven until the crumbs are browned. + + +SWEET RICE + +Clean and wash one cup of rice. Put on to boil with cold water, add a +pinch of salt. When done drain off the water, if any; add two cups of +milk, stir in and let boil for five minutes. Dish up, then sprinkle +sugar and cinnamon generously over the top. The yolk of an egg can be +added just before serving if desired. + + +EGGS BAKED IN RICE + +Line a buttered dish with steamed rice. Break the eggs in the centre, +dot with butter, sprinkle with salt, pepper and bake in a moderate oven. + + +RICE AND NUT LOAF + +Boil one-half cup of rice (brown preferred); drain and dry it. Mix with +an equal quantity of bread crumbs. Add level teaspoon of salt and +one-half saltspoon of black pepper. Stir in one cup of chopped +nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one +egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan +into baking-pan and bake slowly three-quarters of an hour. Serve with +cream sauce or puree of peas. + + +PILAF + +Put two cups of water on to boil, add juice of two tomatoes and a pinch +of salt. When boiling, add one cup of rice and let cook until the water +has evaporated. Then add melted butter, mix well, and keep in warm +place, covered, until ready to serve. + + +SPANISH RICE + +Put one cup of washed rice in frying-pan with four or five tablespoons +of poultry fat; add three onions chopped and two cloves of garlic minced +fine. Fry ten minutes; add one red pepper or one canned pimento chopped, +or one teaspoon of paprika, and three ripe tomatoes or two cups of +strained tomatoes and one teaspoon of salt. Cook slowly about one hour, +and as the water evaporates, add more boiling water to keep from +burning. + + +LEFT-OVER CEREALS + +Oatmeal, hominy, cracked wheat, and other cereals which are left over +can be added next day to the fresh stock, for they are improved by long +boiling and do not injure the new supply, or such as is left can be +molded in large or in small forms, and served cold with cream, or milk +and sugar. In warm weather cereals are nicer cold than hot. Cold hominy +and mush, cut into squares and fried, so that a crisp crust is formed on +both sides,--also hominy or farina, rolled into balls and fried,--are +good used in place of a vegetable or as a breakfast dish. + +Any of the cereals make good pancakes, or a small amount added to the +ordinary pancake batter improves it. + + + + +*EGGS* + + +Eggs and the foods into which they enter are favorite articles of diet +in most households. They are an agreeable substitute for meat and even +when high in price make a cheaper dish than meat. + +A fresh egg should feel heavy, sink in water, and when held to a bright +light show a clear round yolk. + + +TO PRESERVE EGGS + +In the early spring or fall when eggs are plentiful and at their best, +pack them away for future use. Use strictly fresh eggs with perfect +shells (no cracks). Buy water glass at drugstore. Use ten parts water to +one of water glass. Boil water, when cool add water glass and beat well. +Use an earthen jar or crock, pack in rows and pour over the liquid +mixture to cover well. Place old plate over eggs in crock to keep them +under water. Put cover on jar and keep in cool place. More eggs may be +added at any time if well covered with the liquid mixture. + +For fifteen dozen eggs use one quart water glass. + + +TO KEEP EGG YOLKS + +The yolks may be kept several days and be as if just separated from the +whites if they are placed in a cup previously rinsed with cold water and +a pinch of salt added to them. The cup must be closely covered with a +wet cloth, and this must be changed and well rinsed in cold water every +day. + +When whites are left over make a small angel cake or any of the cookies +which require the whites of egg only. + +When yolks are left over use for making mayonnaise. + + +POACHED OR DROPPED EGGS + +Fill a pan with boiling, salted water. Break each egg into a wet saucer +and slip it into the water; set the pan back where water will not boil. +Dip the water over the eggs with a spoon. When the white is firm and a +film has formed over the yolk, they are cooked. Take them up with a +skimmer, drain and serve hot, on toast. Season with salt. + + +BOILED EGGS + +Soft-boiled eggs may be prepared in two ways. The eggs may be dropped +carefully into boiling water and boiled three minutes, or they may be +placed in a covered vessel of boiling water and allowed to stand in a +warm place (but not on the stove) for ten minutes. Eggs prepared in this +way are sometimes called "Coddled Eggs." They are much more delicate and +digestible than the usual "Boiled Eggs." + +Hard-boiled eggs should be cooked in boiling water for fifteen or twenty +minutes and then dropped in cold water to prevent the yolk from turning +dark. + + +SCRAMBLED EGGS + +Break into a bowl as many eggs as required, add salt and pepper. Have +some very hot butter in the frying-pan on the stove; pour in the eggs, +stir constantly until set, not stiff, and serve on a hot platter at +once. + + +FRIED EGGS + +Melt in a frying-pan a piece of butter, or fat for a meat meal. When +hot, drop in the eggs, one at a time, being careful not to break the +yolk. When the white of the egg is set they are done, though some +persons like them turned over and cooked on the other side. Remove from +the pan with a cake turner. + + +BAKED EGGS + +Butter individual baking dishes and break an egg in each, being careful +to keep the yolk whole. Put on each egg a bit of butter, a little pepper +and salt. Bake in moderate oven from four to six minutes. + + +BAKED EGGS WITH CHEESE + +Butter a baking dish of a size necessary for number of eggs desired, +break eggs into dish, add salt, paprika, pepper to taste, one tablespoon +of cream, and two tablespoons of grated cheese. + +Place dish in a pan of hot water in moderate oven for five minutes until +eggs are set. + + +TOMATO WITH EGG + +Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust +with salt, pepper, and finely chopped parsley. Place in moderate oven +until egg is set. Serve with cream sauce. + + +BAKED EGG WITH TOMATOES + +Remove the skin from six fresh tomatoes or take one-half can of +tomatoes, chop them and put them on stove and cook for twenty minutes; +season with one tablespoon of chopped parsley, half an onion chopped, +salt and pepper; thicken at the end of that time with one teaspoon of +melted butter mixed with one tablespoon of flour. Put aside to cool. +Then mix in the yolks of four eggs well beaten, and lastly cut and fold +in the four whites. Butter a pudding dish and set this mixture in the +oven in a pan of lukewarm water and bake in a moderate oven until a +golden brown. + + +PLAIN OMELET + +To make an omelet for breakfast or luncheon for two persons, take three +eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the +yolks of the eggs, the milk and salt to a light foam with an egg whip. +Slowly add the yolk mixture to the whites of the eggs, which should be +beaten to a stiff froth in a big bowl. After the yolks and milk are well +whipped through the whites, beat the whole together for a few minutes +with the egg-beater. + +In an omelet pan or a large frying-pan put a tablespoon of good butter. +When the butter is bubbling hot, pour in the omelet mixture. Stir it +lightly for the first minute with a broad-bladed knife, then stop +stirring it; and, as the mixture begins to stiffen around the edge, fold +the omelet toward the centre with the knife. As soon as it is properly +folded, turn it over on a hot platter. Decorate with sprigs of parsley +and serve. + + +SWEET OMELET + +Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour +with a little of the milk, then add the rest of the milk and the yolks +of the eggs. Beat the whites of the eggs to a stiff froth and pour into +the flour, milk and yolks. Put a piece of butter into a spider and let +it get hot, but not so hot that the butter will burn. Then pour the +mixture in and put in a moderate oven to bake in the spider. It takes +about ten minutes to bake. Then slip a knife under it and loosen it and +slip off on a large plate. Sift powdered sugar on top and serve with a +slice of lemon. + + +SWEET OMELET FOR ONE + +One egg, beat white separately, two tablespoons of cold sweet milk, a +pinch of salt. Brown on both sides or roll, spread with compote or +sprinkle powdered sugar thickly over it. Serve at once. + + +SPANISH OMELET + +In a chopping bowl place two nice large ripe tomatoes, first peeling +them; one large or two medium-sized white Texas onions, two sprigs of +parsley, and one large green-bell pepper, first removing most of its +seeds. + +Chop these ingredients well together quite fine, turn them into a +saucepan and let them cook over rather a brisk heat until quite soft. +Put no water in this mixture. Add a tablespoon of olive oil or of butter +before it begins to cook and season well with salt and red pepper. + +Make the omelet the same as the plain one, but use water instead of milk +in mixing it, and only use two tablespoons of water for the six eggs +required. + +After the eggs are sufficiently beaten, mixed, and in the pan over the +fire, and when the edges begin to stiffen, cover the surface of the +omelet to within an inch of the edge with the cooked vegetables. Fold +the omelet quickly and turn it on a hot platter. Pour around it all the +vegetables left in the pan and serve. + + +RUM OMELET + +Take six eggs, beat whites and yolks well, add a pinch of salt and a +teaspoon of brandy. Fry in a spider quickly and spread with a compote of +huckleberries or any other fruit. Roll up the omelet, pour a very small +wineglass of rum over it, light it and serve at once. + + +SWEET ALMOND OMELET + +Prepare one-half cup of sweet almonds, blanched, chopped fine and +pounded smooth. Beat four eggs slightly, add four tablespoons of cream +and turn it into a hot omelet pan on which you have melted one +tablespoon, of butter. Cook carefully, drawing the cooked portion into +the centre and tilting the pan to allow the liquid part to run over the +bare pan. When nearly all set, sprinkle the almonds over the surface and +turn the edges over until well rolled. Then slip it out on a hot dish +and dredge with powdered sugar, and scatter several salted almonds over +the top. Serve immediately. + + +CORN OMELET + +Take one-half cup of canned corn and chop it very fine (or the same +amount cut from the cob). Add to that the yolk of one egg, well beaten +with pepper and salt to taste, and two tablespoons of cream. Beat the +white of the egg very stiff and stir in just before cooking. Have the +pan very hot and profusely buttered. Pour the mixture on, and when +nicely browned, turn one half over the other, as in cooking other +omelets. + + +HERB OMELET + +Take six eggs and beat well in a bowl. Add two tablespoons of cold water +and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of +chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon +of fine butter, shaved in little pieces. Mix well with a wooden spoon. +Dissolve in the spider the butter and add at once the beaten eggs, etc., +inclining the spider to the handle for an instant and then shaking the +omelet into the centre and turn up the right edge, then the left and fry +briskly five minutes and serve. + + +POACHED EGGS WITH FRIED TOMATOES + +Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have +prepared slices of bread cut round, and fried in butter. Put on a hot +platter with a slice of tomato on each. Poach as many eggs as are +required, in boiling salt water. Lift out very carefully, placing one +egg on each tomato. Add to the gravy in which tomatoes were fried, two +tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of +mushroom catsup, juice of half a lemon, and a teaspoon of flour to +thicken. Cook up once and pour over eggs. Serve very hot. + + +EGGS POACHED IN TOMATO SAUCE + +Make a sauce of one tablespoon of butter, one tablespoon of flour, one +and one-half cups of canned tomatoes rubbed through a strainer, a pinch +of soda, salt, pepper and sugar to taste. When sufficiently cooked drop +in the required number of eggs, cook until the white is firm, basting +the eggs often with the sauce. When done, lift the eggs carefully to +squares of toast and pour the sauce around them. + + +EGGS PIQUANT + +Set to boil the following mixture: Pour into the kettle water to the +depth of about one inch, adding a little salt and half a cup of vinegar. +When this boils, break in as many fresh eggs, one at a time, as you +desire to have. Do this carefully so as not to break the yolks. As soon +as the whites of the eggs are boiled, take up carefully with a +perforated skimmer and lay in cold water. Then remove to a large platter +and pour over the following sauce: Strain the sauce the eggs were boiled +in and set away until you have rubbed or grated two hard-boiled eggs, +yolks only. Add a tablespoon of butter rubbed very hard and add also +some sugar and part of the strained sauce. Boil up once and pour over +the eggs. Garnish with parsley. + + +OMELET SOUFFLE + +Yolks of six eggs and six tablespoons of powdered sugar, added +gradually, and both beaten together until thick and smooth; juice of one +lemon and a little grated rind; whites beaten as stiff as possible, +stirred together. Put into a warm well-buttered dish; bake in quick oven +ten minutes. + + +WHITE SAUCE OMELET + +Make a white sauce of one tablespoon of butter blended with two +tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one +teaspoon of sugar, adding one-half cup each of milk and cream. Beat the +yolks of five eggs and stir them into the sauce, then add the stiffly +beaten whites of the eggs, folding them in carefully. Melt two +tablespoons of butter in the omelet pan, when it is hot put in the +mixture and let it stand in a moderate heat for two minutes, place in a +hot oven and cook until set. Remove from the oven, turn on a hot platter +and serve. + + +EGGS WITH CREAM DRESSING + +Blend two tablespoons of butter with three tablespoons of flour. Place +on range and stir until the butter is melted. Add one and one-half cups +of milk, stirring all the time until the mixture is thick; season with +one teaspoon of salt and a few grains of pepper. Separate the whites of +six hard-boiled eggs from the yolks. Chop the whites fine and add to the +dressing. Arrange slices of toast on a hot platter, pour the dressing +over them; force the yolks through a ricer onto the toast and dressing; +serve hot. + + +SCALLOPED EGGS + +Use above recipe and mix one cup of bread crumbs with one tablespoon of +butter, sprinkle this over dish and bake fifteen minutes in a hot oven. + + +EGGS A LA MEXICANA + +Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, +and chop fine. Fry in butter half an onion and one clove of garlic. Add +one cup of uncooked rice, cover with one cup of water and cook till +tender. Add a lump of butter, salt, and, when done, cover with six eggs; +then scramble all together. Serve on a hot dish. + + +EGGS SPANISH + +Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook +for thirty minutes fresh or canned tomatoes with minced green onions, +garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to +taste. Strain. Melt a slice of butter, add a little flour, and then add +sauce gradually. Cook ten minutes; place eggs carefully in sauce and +serve. + + +FRESH MUSHROOMS WITH EGGS + +Peel nine good-sized mushrooms without using the stems and chop very +fine; fry two tablespoons of butter and two finely chopped onions +without browning. Add the mushrooms and steam them by covering the pan +after seasoning with salt, pepper and paprika. Before serving, beat six +whole eggs and scramble with the mushrooms. Serve on hot buttered toast. + + +EGG RAREBIT + +Make a cream sauce. Grate one-half pound American and Swiss cheese +mixed, or American alone; add to the sauce. Chop three hard-boiled eggs, +add to the sauce, season with salt and pepper, and serve on buttered +toast. + + +KROSPHADA + +Place two sliced onions with two ounces each of sugar and spices, pepper +and salt to taste, in a pint of pure malt vinegar and boil gently until +the onions are nearly done. Let it cool a little and then stir in six +beaten eggs and sufficient crumbled ginger-bread to make the whole quite +thick. Place again over the fire for a few minutes, stirring frequently +and mashing the mixture into a uniform paste, but be very careful that +it does not boil. + + +CURRIED EGGS + +Melt four tablespoons of butter in a frying-pan, add one onion chopped +fine and cook until straw colored. Then add one tablespoon of curry +powder. Make a smooth paste of one-fourth of a cup of water and two +tablespoons of flour; add one tablespoon of lemon juice and one-half +teaspoon of salt. Add to the first mixture; boil five minutes. Arrange +six hard-boiled eggs in a border of rice and pour the dressing over all. + + +FRICASSEED EGGS + +Take six hard-boiled eggs, remove shells. Roll them in flour, then in +egg to which has been added one-half teaspoon of oil, one-half teaspoon +of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a +little nutmeg and salt. When quite covered, roll in vermicelli that has +been broken into fine bits and fry in deep beef drippings. Serve with +the following sauce: One tablespoon of fat; one tablespoon of flour, +browned together; add one-half cup of white wine and a cup of bouillon. +Season with salt and cayenne and boil five minutes. Add one teaspoon +each of chopped chives and parsley, some chopped olives and mushrooms; +bring to a boil again and pour over the eggs. + + +EGGS EN MARINADE + +Mix equal quantities of water and good meat gravy, two tablespoons each, +with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a +stew-pan and stir in gradually two well-beaten, yolks of eggs. When it +thickens and before it boils, have ready a half dozen nicely poached +eggs and pour the sauce over them. Garnish with parsley. + + +SCALLOPED EGGS (FLEISCHIG) + +Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a +little parsley, one tablespoon of melted fat, and soup stock enough to +make a soft paste. Half fill patty-pans with the mixture. Break an egg +carefully on the top of each, sprinkle with a little salt, pepper and +cracker dust. Put in the oven and bake about ten minutes. Serve hot. + + +SCRAMBLED EGGS WITH BRAINS + +Scald brains with hot water, clean and skin, and boil a few minutes in +fresh water. Melt a little fat in skillet, put in brains, finely +chopped, and stir well until dry and done. Add one teaspoon of chopped +parsley, pinch of salt, and three eggs well-beaten. Stir with a fork +until eggs are evenly cooked, put on hot platter, and serve immediately. + + +SCRAMBLED EGGS WITH SAUSAGE + +Take one pound of cold, boiled sausage, skin and slice in half-inch +pieces. Place in a frying-pan with two tablespoons of hot fat; brown on +both sides a few minutes and just before serving add three eggs, beaten +slightly; mix; and cook until the eggs are set and serve immediately. + +Chopped tongue root may be used instead of sausage. + + +SMOKED BRISKET OF BEEF AND EGGS + +Take slices of smoked breast of beef, brown in frying-pan; place on hot +platter. Slip as many eggs as are needed in frying-pan and cook gently +by dripping the hot fat over them until done. Place carefully on the +beef slices and serve at once. + + + + +*CHEESE* + + +Cheese should not be tightly covered. When it becomes dry and hard, +grate and keep covered until ready to use. It may be added to starchy +foods. + +Care should be exercised in planning meals in which cheese is employed +as a substitute for meat. As cheese dishes are inclined to be somewhat +"heavy," they should be offset by crisp, watery vegetables, water cress, +celery, lettuce, fruit salads and light desserts, preferably fresh or +cooked fruit. Another point, too, is to be considered. Whether raw or +cooked, cheese seems to call for the harder kinds of bread--crusty rolls +or biscuits, zwieback, toast, pulled bread or hard crackers. + +A soft, crumbly cheese is best for cooking. + +Cheese is sufficiently cooked when melted, if cooked longer it becomes +tough and leathery. + +Baking-soda in cheese dishes which are cooked makes the casein more +digestible. + + +COTTAGE CHEESE (POT CHEESE) + +Heat sour milk slowly until the whey rises to the top; pour it off, put +the curd in a bag and let it dry for six hours without squeezing it. +Pour it into a bowl and break it fine with a wooden spoon. Season with +salt. Mold into balls and keep in a cool place. It is best when fresh. + + +KOCH KAESE (BOILED CHEESE) + +Press one quart of fine cottage cheese through a coarse sieve or +colander and set it away in a cool place for a week, stirring it once or +twice during that time; when it has become quite strong, stir it smooth +with a wooden or silver spoon; add a saltspoon of salt and one-fourth as +much of caraway seed, yolks of two eggs and an even tablespoon of flour +which has been previously dissolved in about one-half cup of cold milk; +stir the flour and milk until it is a smooth paste, adding a lump of +butter, about the size of an egg; add all to the cheese. Put the cheese +on to boil until quite thick; stirring occasionally; boil altogether +about one-half hour, stirring constantly the last ten minutes; the +cheese must look smooth as velvet. Pour it into a dish which has been +previously rinsed in cold water. Set it away in a cool place; to keep it +any length of time, cover it with a clean cloth which has been dipped in +and wrung out of beer. This cheese is excellent for rye bread +sandwiches. + + +A DELICIOUS CREAM CHEESE + +Sweet milk is allowed to stand until it is like a jelly, but does not +separate. Then it is poured into a cheese-cloth bag and hung up to drain +until all the water is out of it and only the rich creamy substance +remains. Sometimes it takes from twelve to twenty-four hours. At the end +of this time the cheese is turned from the bag into a bowl; then to +every pint of the cheesy substance a tablespoon of butter is added and +enough salt to season it palatably. Then it is whipped up with a fork +until it is a smooth paste and enough put on a plate to make a little +brick, like a Philadelphia cheese. With two knives, one in each hand, +lightly press the cheese together in the shape of a brick, smooth it +over the top and put it away to cool. One quart of rich sour milk will +make a good sized cheese. + + +CHEESE BALLS, No. 1 + +Take one cake of cream cheese, one-quarter of a pound of chopped figs, +one-quarter of a pound of chopped walnuts, roll into balls and serve on +lettuce leaves. + + +CHEESE BALLS, No. 2 + +Mix one cake Neufchatel cheese, a piece of butter the size of the +cheese, one tablespoon of cream, one-quarter teaspoon of salt and six +dashes of Tabasco Sauce and form one large ball or several small ones +and roll in chopped pecan nuts. + + +CHEESE SOUFFLE + +Dissolve one and one-half tablespoons of butter, add one tablespoon of +flour, stir until it loosens from the pan; add one and one-half cups of +rich milk, pepper and salt. Take from the fire, add gradually four egg +yolks and three-quarters of a cup of grated cheese, then the stiffly +beaten whites of eggs. Bake in a hot oven in china ramekins about +fifteen minutes and serve immediately. + + +CHEESE TIMBALS FOR TWELVE PEOPLE + +Take one pint of milk, four tablespoons of flour, and use enough of the +milk to dissolve the flour, the balance put in double boiler; when it +boils, add the dissolved flour, then add one-quarter pound imported +Swiss cheese grated. Let these two boil for fifteen minutes; when cool, +add the yolks of four eggs; drop one in at a time and beat, then strain +through a fine sieve about ten minutes before you put in the pans; beat +the whites of two eggs and put in the above and mix; grease timbal +forms, fill three-quarters full only; bake in pan of boiling water +twenty minutes. Let them stand about two minutes, turn out on little +plates, and serve with tomato sauce, a sprig of parsley put on top of +each one. + + +WELSH RAREBIT + +Melt one tablespoon of butter, add two cups finely cut American cheese, +when it melts add one-half cup of milk or stale beer, keep stirring +until it is smooth. Add one-half teaspoon of English mustard, two beaten +eggs. Cook one minute longer and salt to taste. Serve on toast. + + +GOLDEN BUCK + +One pound of cheese, one-eighth pound of butter, one-half glass of ale, +one teaspoon of mustard, one egg (well beaten), and salt and paprika. +Put butter in pan, and when melted add cheese cut up or grated; stir, +and as cheese melts, add ale. When it begins to bubble, add egg well +beaten. Stir continually to keep from getting stringy. In two or three +minutes it will be ready to serve. Pour over hot buttered toast. This +quantity is sufficient for four persons. + + +CHEESE BREAD + +Take six thick slices of stale bread, well buttered; cut them in two; +dip into milk; then place in a baking dish, with alternating layers of +thinly sliced cheese, having cheese for top. Add half a cup of milk, +into which a half teaspoon of dry mustard has been put. Bake in quick +oven fifteen minutes. Serve at once. + + +GREEN CORN, TOMATOES AND CHEESE + +Into one tablespoon of melted butter stir two cups of grated cheese +until it, too, is melted. Add three-quarters of a cup of canned or +grated fresh corn, one ripe green pepper, stir them, add one egg yolk +mixed with one-half cup of tomato puree, one teaspoon of salt, one-half +teaspoon of paprika. Toast five slices of bread and pour this mixture +over it. Serve hot. + + +RICE AND CHEESE + +Melt two ounces of butter in a stew-pan; fry in the buttery finely +minced onion. When this is of a nice golden color stir into it a +quarter of a pound of well-boiled rice. Work it well with a fork and +then pour all into a buttered pie dish. Dredge over with a good coating +of grated cheese, sprinkle the surface with melted butter and bake until +nicely browned. + + +MACARONI AND CHEESE + +Break three ounces of macaroni--noodles or spaghetti answer equally +well--into small pieces, boil in rapidly boiling salted water; when +tender drain off the water and add half a pint of milk; cook slowly till +the macaroni has absorbed most of the milk. To half a pint of thick +white sauce add two ounces of grated cheese and mix with the macaroni; +last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it +with browned bread crumbs and pour in the macaroni mixture; steam gently +for about half an hour, turn out and fill the centre with stewed +tomatoes and mushrooms. + + +CHEESE OMELET + +Cook in double boiler one cup of milk, add one tablespoon of butter, one +tablespoon of flour blended together and cook till thick; one cup of +cheese cut up added, and stir till dissolved. Remove from fire and stir +in yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold +in whites of four eggs beaten stiff and a pinch of baking powder. Bake +in a buttered dish one-half hour. + + +CHEESE AND SWEET GREEN PEPPERS + +Cheese and peppers make a very nice combination. Melt two ounces of +cheese, add a tablespoon of chopped peppers and the same amount of +butter, a little paprika, salt, and if liked, mustard. When the +ingredients have been well blended pour the mixture on hot buttered +toast and serve. + + +CHEESE FONDUE + +Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a +speck of bicarbonate of soda in a drop of hot water and add to the milk, +one egg, yolk and white beaten separately, one-half cup of dry cheese +grated, one tablespoon of butter, salt and pepper to taste, beat well, +pour into a well buttered baking dish, strew dry crumbs moistened with +butter over the top, and bake in a hot oven until light brown. Serve at +once in the dish in which it is baked. + + +TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE) + +Place two tablespoons of butter in a pan (after having the water boil to +heat the pan). Let butter melt, add one small onion chopped fine and +cook until soft, a pint of tomatoes strained and let come to a boil; add +one-half pound mild cheese cut fine; and stir until smooth. Break in +three eggs and stir hard until eggs are done. Serve on buttered toast. + + +CRACKERS AND CHEESE + +Split in two some Bent's water biscuits; moisten them with hot water and +pour over each piece a little melted butter and French mustard; then +spread with a thick layer of grated cheese; sprinkle with paprika or +cayenne. Place them in a hot oven until the cheese is soft and creamy. + + +RAMEKINS OF EGG AND CHEESE + +Beat three new-laid eggs and blend thoroughly with two ounces of grated +cheese and one ounce of partly melted butter. Place the mixture in +little pans or saucers and bake in the oven. + + + + +*BREAD* + + +Home-made bread is very much more palatable and more nutritious than +baker's bread and it is worth while to spend time and effort in its +preparation. + +To make good bread, it is necessary to have good flour, fresh yeast and +the liquid used in moistening must be neither too hot nor too cold or +the bread will not rise properly. + + +FLOUR + +The housekeeper should know about the different kinds of flour. We get +the bread flour from the spring wheat; the pastry flour from the winter +wheat. + +Bread flour contains more gluten than pastry flour and is used for bread +on that account. Pastry flour having less gluten and slightly more +starch is more suitable for pastry and cake mixtures and is used +wherever softness and lightness are desired. + +Graham flour is the whole kernel of wheat ground. + +Entire wheat flour is the flour resulting from the grinding of all but +the outer layer of the wheat. + +Rye flour is next best to wheat flour for bread making, but is generally +combined with wheal flour, since by itself it makes a sticky bread. + +Cornmeal is also combined with wheat flour. + +Variety bread is composed of bread flour, rye flour and cornmeal +combined in one loaf. + +If flour is musty; it is not kosher and must be destroyed. Keep flour +either in tins or barrels in a dry atmosphere. + + +YEAST + +In cities where fresh compressed yeast can be obtained, it is not worth +while to prepare one's own. + +Compressed yeast is always in proper condition to use until it becomes +soft, often the yeast cakes are slightly discolored, but this does not +affect the yeast, being caused by the oxidation of the starch in the +cake. + +Keep yeast in cool place. + + +HOME MADE YEAST + +Grate six large raw potatoes, have ready a gallon of water in which you +have boiled one and one-half cups of hops. Strain through a fine hair +sieve, boiling hot, over the potatoes, stirring well, or the mixture +will thicken like starch. Add a scant cup of sugar and one-half cup of +salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand +until a thick foam rises on the top. Bottle in a few days. If kept in a +cool place, this yeast will last a long time. Use one cup of yeast for +one large baking. In making yeast, from time to time, use a cup of the +same with which to start the new yeast. + +One cup of liquid yeast is equal to one cake of compressed yeast. + +When yeast is not obtainable to start the fermentation in making yeast, +mix a thin batter of flour and water, and let it stand in a warm place +until it is full of bubbles. This ferment has only half the strength of +yeast so double the amount must be used. + + +TO MAKE BREAD + +Try the yeast always by setting to raise in a cup of lukewarm water or +milk, if you use compressed yeast add salt and sugar. + +If it rises in the course of ten or fifteen minutes, the yeast is fit to +use. In making bread always use sifted flour. Set a sponge with lukewarm +milk or water, keeping it covered in a warm place until very light, then +mold this sponge by adding flour, until very light into one large ball, +then knead well and steadily for twenty minutes. Set to rise again in a +warm place free from drafts, and when it has risen to double its former +bulk, take a knife, cut through the dough in several places, then place +this dough on a baking board which has been sprinkled with flour. Work +with the palm of the hand, always kneading towards the centre of the +ball (the dough must rebound like a rubber ball). When this leaves the +board and the hands perfectly clean the dough may be formed into loaves +or rolls. + +Place in pan, greased slightly with a good oil, let rise until the +imprint of the finger does not remain, and bake. + +The oven for baking bread should be hot enough to brown a teaspoon of +flour in five minutes. + +If baked in a coal range, the fire must be just the proper heat so as +not to have to add fuel or shake the stove. + +If baked in a gas range, light oven to full heat five minutes before +putting the bread in the oven, and bake in a moderately hot oven +forty-five minutes, unless the loaves are very large when one hour will +be the proper time. + +When taken from the oven, the bread may be wrapped in a clean towel +wrung out of warm water (this prevents the crust from becoming hard); +place bread in slanting position or allow it to cool on a wire rack. + + +WHITE BREAD + +Set the dough at night and bake early in the morning; take one-half cake +of compressed yeast, set in a cup of lukewarm milk or water adding a +teaspoon of salt and a tablespoon of sugar. Let this rise, if it does +not, the yeast is not fresh or good. Measure eight cups of sifted flour +into a deep bread bowl, add one teaspoon of salt; make a depression in +the centre, pour in the risen yeast and one cup of lukewarm milk or +water. In winter be sure that the bowl, flour, milk, in fact everything +has been thoroughly warmed before mixing. Mix the dough slowly with a +wooden spoon and then knead as directed. + +This amount will make two loaves, either twisted or in small bread pans. +Bake forty-five minutes in a moderate oven. + +If the bread is set in the morning use a cake of compressed yeast and +bake the loaves in the afternoon. + + +INDIVIDUAL LOAVES + +Make dough according to the above recipe. Work small pieces of dough +into strands a finger long, and take three strands for each loaf. Make +small as possible, brush with beaten egg; or sweetened water and +sprinkle with poppy seed (mohn). Allow them to rise before setting them +in the oven. These are called "Vienna loaves" and are used at weddings, +parties and for the Succoth festival in the Succah. + +If one-half cake of yeast has been used, the half cake of yeast which is +left over, can be kept in good condition several days by rewrapping it +in the tinfoil and keeping it in a cool, dry place. + + +BUTTERBARCHES + +Dissolve one cake of compressed yeast in one-half cup of lukewarm milk, +add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then +make a soft dough of eight cups of sifted flour and as much milk as is +required to work it, about two cups; add the yeast, one-half cup of +sugar, four tablespoons of butter dissolved in the warm milk, the grated +peel of a lemon, two or three dozen raisins seeded, and two eggs well +beaten. Work this dough perfectly smooth with the palm of your hand, +adding more flour if necessary. It is hardly possible to tell the exact +amount of flour to use; experience will teach you when you have added +enough. Different brands of flour vary, some being drier than others. +Work the dough as directed, set it aside covered until it is double the +bulk of the original piece of dough. Then work again and divide the +dough into two parts, and divide each of the pieces of dough into three +parts. Work the six pieces of dough thoroughly and then roll each piece +into a long strand; three of which are to be longer than the other +three. Braid the three long strands into one braid (should be thicker in +the centre than at the end), and braid the shorter strands into one +braid and lay it on, top of the long braid, pressing the ends together. +Butter a long baking-pan, lift the barches into the pan and set in a +warm place to rise again for about one-half hour. Then brush the top +with beaten egg and sprinkle poppy seed all over the top. Bake in a +moderate oven one hour. + + +BARCHES + +These are to be used for a meat meal and are made in the same manner as +butter barches, omitting the milk and butter; use water and a little +shortening of dripping or rendered fat or a vegetable oil; grate a dozen +almonds (blanched) and add with two well-beaten eggs, one-half cup of +sugar, salt, raisins and the grated peel of one lemon. Work just as you +would butter barches. Bake one hour in moderate oven. Wrap in a damp, +clean towel as soon as baked to prevent the crust from becoming too +hard. + + +POTATO BREAD + +Add one medium-sized mashed boiled potato to any of the foregoing +recipes. This will give a more moist bread, which retains its freshness +longer. + + +GRAHAM BREAD + +Dissolve one cake of compressed yeast and four tablespoons of light +brown sugar or molasses in one cup of lukewarm water and one cup of milk +which has been scalded and cooled to lukewarm. Add two tablespoons of +melted butter, then four cups of Graham flour and one cup of white flour +(sifted), adding flour gradually, and one teaspoon of salt. Knead +thoroughly, being sure to keep dough soft. Cover and set aside in a warm +place to rise for about two hours. When double in bulk, turn out on +kneading board, mold into loaves, and place in well-greased pans, cover +and set to rise again--about one hour or until light. Bake one hour, in +a slower oven than for white bread. If wanted for overnight use one-half +cake of yeast and an extra half teaspoon of salt. + + +GLUTEN BREAD + +Dissolve one cake of compressed yeast and one tablespoon of sugar in one +cup of milk, scalded and cooled, and one cup of lukewarm water; add one +level tablespoon of butter then three cups of gluten flour gradually, +and one teaspoon of salt. Knead thoroughly until smooth and elastic; +place in well-greased bowl; cover and set aside in a warm place, free +from draught, to rise until light, which should be in about two hours. +Mold into loaves; place in greased pans, filling them half full. Cover, +let rise again, and when double in bulk, which should be in about one +hour, bake in moderate oven forty-five minutes. + +This will make two one-pound loaves. For diet use omit shortening and +sugar. + + +RAISIN BREAD + +Make dough as directed for Butterbarches, using one-quarter cup of +raisins and omitting the lemon and egg. Form in loaves, fill +well-greased pans half full; cover and let rise until light; about one +hour. Glaze with egg diluted with water, and bake forty-five minutes. + + +ROLLED OATS BREAD + +Pour two cups of boiling water over two cups of rolled oats, cover and +let stand until lukewarm. Dissolve one cake of compressed yeast and +one-fourth cup of brown sugar in one-half cup of lukewarm water, add two +tablespoons of shortening, the oatmeal and the water in which it has +been swelling. Beat well, add about three cups of flour to make a dough, +also add one teaspoon of salt. Let rise until it doubles in bulk. Mold +into two loaves in pan and bake forty-five minutes. + + +POTATO-RYE BREAD + +Cook one quart of potatoes diced, in boiling water until tender. Strain, +reserving potato water. Measure and add enough more water to make three +cups. Let come to a boil, add one-quarter cup of salt, and very +gradually one and one-quarter cups of cornmeal. Cook two minutes, +stirring constantly until thick. Remove from fire, add two tablespoons +of any kind of fat, the potatoes riced or mashed and when cooled two +cups of flour; then one tablespoon of sugar and one cake of yeast +dissolved in one cup of lukewarm water. Mix and knead to a stiff dough +adding wheat flour to keep it from sticking. Cover, set aside in a warm +place overnight, or until double its bulk. Shape into four loaves, let +rise again; bake in a moderate oven one hour or more, until well done. +Glaze with egg diluted with water before putting in the oven. These +loaves will keep moist one week. + + +RYE BREAD (AMERICAN) No. 1 + +Dissolve one cake compressed yeast in two cups of lukewarm water and one +cup of milk which has been scalded and cooled; or if so desired the milk +may be omitted and all water used; add two and one-half cups of rye +flour or enough to make a sponge. Beat well; cover and set aside in a +warm place, free from draught, to rise about two hours. When light add +one and one-half cups of sifted white flour, one tablespoon of melted +butter or oil, two and one-half cups of rye flour to make a soft dough +and last one tablespoon of salt. Turn on a board and knead or pound it +five minutes. Place in greased bowl; cover and let rise until double in +bulk--about two hours. Turn on board and shape into loaves; place in +floured shallow pans; cover and let rise again until light--about one +hour. Brush with white of egg and water, to glaze. With sharp knife cut +lightly three strokes diagonally across top, and place in oven. Bake in +slower oven than for white bread. Caraway seeds may be used if desired. + +By adding one-half cup of sour dough, left from previous baking, an acid +flavor is obtained, which is considered by many a great improvement. +This should be added to the sponge. + + +RYE BREAD, No. 2 + +Sift three cups of rye flour, three cups of wheat flour and two +teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast +or any other yeast in two cups of lukewarm water. When the yeast is +dissolved pour it into the flour and make into a dough. Lay it on a +kneading board, and knead until smooth and elastic, put it back into the +bowl, cover with a towel, and set aside overnight to rise. Next morning, +lay the dough on a biscuit or kneading board again and knead well. Make +into a loaf, put into a pan, and when well risen, moisten the top with a +little cold water and bake in a moderate oven. + + +ZWIEBEL PLATZ + +Take a piece of rye bread dough. After it has risen sufficiently roll +out quite thin, butter a long cake pan and put in the rolled dough. +Brush with melted butter; chop some onions very fine, strew thickly on +top of cake, sprinkle with salt, put flakes of butter here and there. +Another way is to chop up parsley and use in place of onions. Then +called "Petersilien Platz." + + +VARIETY BREAD + +Dissolve one cake of compressed yeast in two cups of lukewarm water or +milk, add two teaspoons of salt, three cups of bread or wheat flour, one +cup of cornmeal, one cup of rye flour and one-half cup of dark molasses, +and mix very thoroughly. Let rise, shape into loaves, let rise again and +bake in a moderate oven for forty-five minutes. + + +ROLLS + +Take bread dough, when ready to shape into loaves and make a long even +roll. Cut into small even pieces, and shape with thumb and fingers into +round balls. Set close together in a shallow pan, let rise until double +the bulk, and bake in a hot oven from ten to twenty minutes. If crusty +rolls are desired, set apart in a shallow pan, bake well, and cool in +draft. + + +TEA ROLLS + +Scald one cup of milk and when lukewarm dissolve one cake of compressed +yeast and add one and one-half cups of flour. Beat thoroughly, cover and +allow to stand until light. Add one-quarter cup of sugar, one and +one-half teaspoons of salt, two eggs, one-third cup of butter and enough +flour to knead. Allow to rise again until light. Shape into round or +small oblong finger rolls, and place in buttered pans close together, +when light bake in hot oven. + + +CRESCENT ROLLS + +Take bread or kitchen dough, and when well risen, toss on floured baking +board, roll into a square sheet, one-quarter inch thick. Spread with +melted butter, and cut into six-inch squares, then cut each square into +two equal parts through opposite corners, thus forming two triangles. +Roll over and over from the longest side to the opposite corner and then +shape the rolls into half moons or crescents. Place in floured or +greased pans, rather far apart; brush with beaten yolk to which a little +cold water has been added and sprinkle tops of crescents or horns with +poppy seed. Set in warm place to and, when double its bulk, bake in hot +oven until brown and crusty. + + +BUNS + +Make same as tea rolls. When well risen mold into small round buns; +place in well-greased pans, one inch apart. Coyer set aside to rise +until light--about one hour. Brush with egg diluted with water; bake +twenty minutes, just before removing from the oven, brush with sugar +moistened with a little water. + + +RAISIN OR CURRANT BUNS + +Boil two large potatoes and strain the water into a pitcher, dissolve +two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of +sugar; large lump of butter, and teaspoon of salt. The heat of potatoes +will melt the sugar and butter. Mash with large masher to a cream; pour +in rest of potato water, add pint of flour and mix together. Then cover +and set in a warm place all night. In the morning add more flour, mix +quickly and put currants or raisins in as you turn the dough. This will +keep them from settling in the bottom of the bread. Put in hot pans and +bake in a hot oven. This makes a delicious holiday bread. Eat with +butter, hot or cold. + + +BREAD STICKS + +Take pieces of raised bread dough, roll three-eighths inch thick and +four or five inches long. Place in floured pan, far apart, brush tops +with beaten yolk and poppy seed. Let rise, bake in a hot oven until +brown. + + +FRENCH ROLLS + +Prepare the yeast as for bread and work just the same; add one-quarter +cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk +beaten very light, flavor with mace or a few gratings of lemon peel; +work until it leaves the hand perfectly clean, then form into rolls, let +raise, brush with beaten egg, place rolls in pan close together and +bake. + + +BUTTERED TOAST + +Slice even slices of baker's bread, not too thin, put in biscuit pan on +the top rack of a very hot oven, brown nicely on one side, then turn and +brown on the other, spread with butter, and a little powdered sugar, if +desired, and serve at once. Or put the slices on a long fork, hold +before a red coal fire, without flame, toast on both sides and proceed +as above. + + +MILK OR CREAM TOAST + +Toast as many slices of stale light bread as desired a light brown. Heat +milk or cream, allowing one-half cup for each slice, add small lump of +butter. When just at the boiling point, pour over bread which has been +placed in dish, sprinkle with sugar and cinnamon, cover, and serve +immediately. Nice for invalids. + + +CINNAMON TOAST FOR TEA + +Bread cut thin and browned, but not dried. + +Butter the toast while very hot, thinly and evenly, and sprinkle over +each piece some powdered cinnamon and sugar. + + +ARME RITTER + +Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup +of milk; dip six slices of stale bread in the mixture. Have a griddle +hot and well buttered; brown the bread on each side. Serve hot with +cinnamon and sugar or a sauce. + + + + +*COFFEE CAKES (KUCHEN)* + + +RENDERED BUTTER + +Procure as much country or Western butter as desired, you may get +several pounds of it when it is cheap during the summer; or any butter +unfit for table use may be made sweet and good for cooking purposes and +will last for months, if prepared in the following manner: Place the +butter in a deep, iron kettle, filling only half full to prevent boiling +over. Set it on the fire where it will simmer slowly for several hours. +Watch carefully that it does not boil over. Do not stir it, but from +time to time skim it. When perfectly clear, and all the salt and +sediment has settled at the bottom, the butter is done. Set aside a few +minutes, then strain into stone jars through a fine sieve, and when cold +tie up tightly with paper and cloth. Keep in a cool, dry place. + + +COFFEE CAKE (KUCHEN) DOUGH + +Soak one-half ounce of yeast in one-half cup of lukewarm milk; when +dissolved put in a bowl, or round agate pan, and stir in one cup of +sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix +thoroughly, and put in a warm place (not hot) to rise, from one to two +hours. + +When well risen, cream well together one cup of sugar and three-fourths +cup of butter, then add three eggs, five cups of sifted flour, one cup +of milk and one teaspoon of salt, mix together until light, then stir in +the risen yeast, and with a spoon work well for ten minutes, and set +aside to rise again, five or six hours or all night. Dough should not be +very stiff. When well risen it can be used for cinnamon cake, pies or +pocket books. This recipe makes one large cinnamon cake, three pies, and +about one dozen pocket books. If set at night use half the quantity of +yeast. + + +KAFFEE KUCHEN (CINNAMON) + +Butter long and broad cake-pans thoroughly, roll out enough dough to +cover them, and let it rise about half an hour before baking, then brush +it well with melted butter. Sprinkle sugar and cinnamon on top and some +chopped almonds. Take a small lump of butter, a very little flour, some +sugar and cinnamon and rub it between the hands until it is like lumps +of almonds, then strew on top of cakes. + + +CINNAMON ROLLS OR SCHNECKEN + +Take half the kitchen dough. Roll one-half inch thick and spread well +with melted butter. Sprinkle generously with scraped maple, brown or +granulated sugar and cinnamon, then roll. Cut the roll into equal parts +about one inch thick, place close together endwise in a spider, +generously buttered, spread with one-fourth inch layer of brown, or +maple sugar. Let rise until light, and bake ten to twenty minutes in a +hot oven, a golden brown. Invert the spider, remove rolls and serve +caramel side up. + + +ABGERUEHRTER KUGELHOPF + +Soak one-half ounce of yeast or one cake compressed yeast in a very +little lukewarm milk; add a pinch of salt and one tablespoon of sugar, +stir it up smooth and set back of the stove to rise. In the meantime rub +a scant cup of butter and a scant cup of powdered sugar to a cream, add +gradually the yolks of four eggs, one at a time and add also the grated +peel of a lemon. Sift two cups of flour into a bowl, make a depression +in the centre, pour in, the yeast, one cup of lukewarm milk, and make a +light batter of this. Add the creamed butter and eggs and stir until it +forms blisters and leaves the bowl clean. Take one-half cup of cleaned +and seeded dark raisins and cut up some citron very fine. Dredge flour +over them before adding, and if necessary, add more flour to the dough, +which should be of the consistency of cup cake batter. Last add the +stiffly-beaten whites of the eggs. Place in a well-greased long or round +pan with tube in centre; let rise until double in bulk, and bake in +moderate oven until browned and thoroughly done. + + +PLAIN BUNT OR NAPF KUCHEN + +Take one cake compressed yeast, add a pinch of salt, one tablespoon of +sugar, and about two tablespoons of lukewarm water. Stir the yeast until +it is a smooth paste and set it in a warm place to rise. Sift two and +one-half cups of flour (use the same size cup for measuring everything +you are going to use in your cake), make a depression in the centre, +stir in the yeast and a scant cup of lukewarm milk, make batter, and let +it rise until you have prepared the following: Rub one-half cup of +butter and three-fourths cup of powdered sugar to a cream, just as for +cup cake, then add gradually one egg at a time, using three altogether, +and stirring all the time in one direction. Work in the risen batter two +or three spoons at a time between each egg. Grate in the peel of a lemon +or an orange. Butter the bunt-form well (do this always before you begin +to work). Blanched almonds may be set in the grooves of the cake-form +after buttering it. Put in the dough, set it in a warm place and let it +rise for an hour and a half or two hours. Bake in a moderate oven one +full hour, covered at first. + + +CHOCOLATE COFFEE CAKE + +Pour a bunt kitchen dough into long, well-buttered tins, and when baked +remove from the oven and cover thickly with boiled chocolate icing. + + +POCKET BOOKS + +Take as much of the coffee cake dough as you desire, lay it on a +well-floured biscuit board and mix just enough more flour with it to +enable you to roll it out without sticking to the board. Roll out about +one-fourth inch thick and cut the dough in squares about as long as your +finger. + +Beat the yolk of one egg and two tablespoons of milk together; wet each +square well with the mixture, lay one raisin in the centre (after the +seed has been removed from it), sprinkle thickly with sugar and cinnamon +mixed together, then put a small dab of butter on top. Catch the four +corners of each square together, so that the inside is protected. Lay +the pocket books, not too closely together, in a greased pan and set +aside to rise. When well risen bake in a moderately hot oven until well +baked and browned nicely. + + +BOLA + +Make a good, rich bread dough. Let it rise overnight; next morning; mix +with dough two eggs; one-half pound of butter well kneaded; stand by +fire until well risen. When risen, roll out into thin sheets and +sprinkle with chopped almonds, citron, cinnamon and plenty of brown +sugar and lumps of butter all through; roll up like jelly-roll, cut in +pieces a finger long, grease pan, stand pieces in centre, others around +and let rise before baking. Watch it well while baking. + + +FRENCH COFFEE CAKE (SAVARIN) + +Soak one cake of compressed yeast in a little lukewarm water or milk. +Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch +of salt and one tablespoon of sugar, stir it up well with a spoon and +set back of the stove to rise. Rub one-half cup of butter to a cream, +add one-third cup of powdered sugar and stir constantly in one +direction. Add the yolks of four eggs, one at a time, and the grated +peel of a lemon. Sift two cups of flour into a bowl, make a depression +in the centre of the flour, pour in the yeast and one cup of lukewarm +milk. Stir and make a light batter of this. Add the creamed butter and +eggs, stir until it forms blisters and leaves the bowl clean; one-half +cup of dark raisins, one-half cup of pounded almonds and a little +citron, cut up very fine, and last the stiff-beaten whites of the eggs. +Fill your cake forms which have been well-greased, set in a warm place +to rise until double in bulk, about forty-five minutes, and bake in a +moderate oven forty-five minutes. Fill the centre with whipped cream and +serve with rum sauce. + + +BABA A LA PARISIENNE + +Prepare the yeast as above; cream a scant cup of butter with four +tablespoons of sugar, the grated peel of a lemon, add five eggs, one at +a time, stirring each egg a few minutes before you add the next. Have +ready two cups of sifted flour and add two spoonfuls between each egg +until all is used. Make a soft dough of the yeast, a scant cup of +lukewarm milk, add two spoonfuls between each egg until all is used up, +a pinch of salt, and one cup of flour. Let it rise for fifteen minutes. +Now mix all well, rub the form with butter, and blanch one-half cup of +almonds, cut into long strips and strew all over the form. Fill in the +mixture or cake batter, let it rise two hours and bake very slowly. + + +MOHN (POPPY SEED) ROLEY POLEY + +Roll out a piece of dough large enough to cover your whole baking-board, +roll thin. Let it rise until you have prepared the filling; grind one +cup of black poppy seed in a coffee-mill as tight as possible and clean +it well, throw away the first bit you grind so as not to have the coffee +taste; put it on to boil with one cup of milk, add two tablespoons of +butter, one-half cup of seeded raisins, one-half cup of walnuts or +almonds chopped up fine, two tablespoons of molasses or syrup, and a +little citron cut up fine. When thick, set it away to cool, and if not +sweet enough add more sugar and flavor with vanilla. When this mixture +has cooled, spread on the dough which has risen by this time. Take up +one corner and roll it up, into a long roll, like a jelly-roll, put in a +greased pan and let it rise an hour, then spread butter on top and bake +very slowly. Let it get quite brown, so as to bake through thoroughly. +When cold cut up in slices, as many as you are going to use at one time +only. + + +MOHN WACHTEL + +Take coffee cake dough. Let the dough rise again; for an hour, spread +with a poppy seed mixture, after cutting into squares, fold into +triangles and pinch the edges together. Lay in well-buttered pans, about +two inches apart, and let them rise again, spread with poppy seed +filling. Take one-half pound of poppy seed (mohn) which have previously +been soaked in milk and then ground, add one-quarter of a pound of sugar +and the yolks of three eggs. Stir this all together in one direction +until quite thick and then stir in the beaten whites to which you must +add two ounces of sifted flour and one-quarter of a pound of melted +butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley +Poley may be used in the Mohn Wachtel if so desired. + + +MOHNTORTS + +Line a deep pie-plate with a thin sheet of kuchen dough, let it rise +about half an hour, then fill with a poppy seed filling same as used +with Mohn Wachtel. Fill the pie-plates and bake. + + +SMALL MOHN CAKES + +Roll coffee cake dough out quite thin, spread with melted butter (a +brush is best for this purpose). Let it rise a little while, then +sprinkle well with one cup of sugar, add one-half pound of ground poppy +seed moistened with one-half cup of water, cut into strips about an inch +wide and four-inches long; roll and put in a well-buttered pan to rise, +leaving enough space between each and brush, with butter. Bake in +moderate oven at first, then increase the heat; bake slowly. + + +BERLINER PFANNKUCHEN (PURIM KRAPFEN) + +Take one and one-half cups of flour, a pinch of salt sifted into a deep +bowl, one cup of lukewarm milk and three-fourths cake of compressed +yeast which has been, dissolved in a little warm water and sugar. Stir +into a dough, cover with a towel and set away in a warm place to rise. +When well risen, take one-half cup of butter, one cup of sugar, a little +salt and rub to a cream. Add two eggs well beaten, stir all well and +add the risen dough, one teaspoon of salt and work in gradually five +cups of sifted flour and the grated peel of a lemon. Stir the dough till +it blisters and leaves the dish perfectly clean at the sides. Let the +dough rise slowly for about two hours (all yeast dough is better if it +rises slowly). Take a large baking-board, flour well and roll out the +dough on it as thin as a double thickness of pasteboard. When it is all +rolled out, cut with a round cutter the size of a tumbler. When all the +dough has been cut out, beat up an egg. Spread the beaten egg; on the +edge of each cake (spread only a few at a time for they would get too +dry if all were done at once). Then put one-half teaspoon of marmalade, +jam or jelly on the cake. Put another cake on top of one already spread, +having cut it with a cutter a little bit smaller than the one used in +the first place. This makes them stick better and prevents the preserves +coming out while cooking. Set all away on a floured board or pan about +two inches apart. Spread the top of each cake with melted butter and let +them rise from one to two hours. When ready to fry, heat at least two +pounds of rendered butter or any good vegetable oil in a deep iron +kettle. Try the butter with a small piece of dough. If it rises +immediately, put in the doughnuts. In putting them in, place the side +that is up on the board down in the hot butter. Do not crowd them in the +kettle as they require room to rise and spread. Cover them with a lid. +In a few seconds uncover. If they are light brown, turn them over on the +other side but do not cover them again. When done they will have a white +stripe around the centre. Take them up with a perforated skimmer, lay on +a large platter, sprinkle with pulverized sugar. If the butter gets too +hot take from the fire a minute. These are best eaten fresh. + +The doughnuts may be baked in moderately hot oven and when half done +glazed with sugar and white of egg. + + +TOPFA DALKELN. CHEESE CAKES (HUNGARIAN) + +Take one-half ounce of yeast, mix with a little scalded milk which has +cooled to lukewarm, one-half cup of flour and put aside in a warm place +to rise. Allow two cups of scalded milk to become lukewarm. Add one +pound of flour (four cups sifted flour) to the risen sponge, then the +two cups of milk, mix these very well, cover with a cloth and put aside +in a warm place to rise. Take one pound of sweet pot cheese, a pinch of +salt, three egg yolks, rind of one lemon, one-half cup of light colored +raisins and sugar to taste; mix very well and add the beaten whites and +mix thoroughly. When the dough is very well risen, place on a pastry +board, roll out and spread with melted butter, fold these edges over to +the middle, then the top and bottom over, roll again and spread with +butter, fold all sides in once more, roll, spread with butter, repeat +the folding, roll out to one-half inch thickness, cut in three-inch +squares, place a tablespoon of the cheese mixture in the centre of each +square, fold over opposite corners, spread egg white over the top of +each pocket, let rise fifteen minutes or one-half hour and bake in a hot +oven; when they are well risen, lower heat and bake to a golden brown. +This will make about thirty cakes. The dough in the above may be used +with the following filling: + +Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add +the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of +this into each square. Take up the corners, fasten them firmly, also +pinch all along the edges and lay in a buttered pan, let them rise half +an hour before baking. Spread them with melted butter, and bake a nice +brown. + + +PUFFS (PURIM) + +Make the dough same as for Berliner Pfannkuchen, and when well risen +roll out on a floured board one-half inch thick, cut in triangles, lay +on floured dishes or board to rise. When well risen, drop into a deep +kettle of boiling butter and with a spoon baste with the butter until +brown; remove with a perforated skimmer and sprinkle with powdered +sugar. + + +KINDLECH + +Into a large bowl sift one pound of fine flour. Make a depression in the +centre and pour into it one yeast cake dissolved in a little milk. Let +this remain until the milk and yeast have risen a little. Stir in the +surrounding flour together with three well-beaten eggs, a quarter of a +pound of butter, six ounces of sugar, a pinch of salt and two cups of +lukewarm milk. Knead the whole into a smooth dough. + +Roll this out very lightly on a well-floured board, brush over with a +feather dipped in melted butter and strew thickly with chopped almonds, +sultanas and currants. Next fold over about three fingers' width of the +dough. Brush the upper surface of this fold with melted butter and strew +with mixed fruit and almonds. Fold over again and repeat the operation +until the whole of the dough is folded up in layer somewhat resembling +a flattened, roley poley pudding. Brush the top well with another +feather dipped in beaten egg and cut the whole into thick slices or +fingers. Let them stand for half an hour and then bake for an hour in a +rather slow oven. + + +A CHEAP COFFEE CAKE + +This German coffee cake is made by kneading into a pint of bread dough +one well-beaten egg, one-half cup of sugar, and a generous tablespoon of +butter. The mixture is rolled flat, placed in a shallow pan, let rise +again until very light, sprinkled with finely chopped nuts, dusted over +with sugar and cinnamon and baked in a quick oven. + + +BOHEMIAN KOLATCHEN + +Make kuchen dough. Add a little cinnamon and mace and one teaspoon of +anise seed, well pounded, or flavor to taste. Let rise till very light, +then take out on mixing board and roll out to about one-half inch in +thickness. Cut in rounds three inches in diameter and lay on a +well-buttered pan, pressing down the centre of each so as to raise a +ridge around the edge. When well risen, brush the top over with +stiffly-beaten white of an egg and sprinkle with granulated sugar. + + +ZWIEBACK + +Scald one-half cup of milk and when lukewarm add to one cake of +compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted +butter, one-half teaspoon of salt and three eggs unbeaten, one-half +teaspoon of powdered anise and enough flour to handle. Let rise until +light. Make into oblong rolls the length of middle finger and place +together in a buttered pan in parallel rows, two inches apart. Let rise +again and bake twenty minutes. When cold, cut in one-half inch slices +and brown evenly in the oven. + + +SOUR CREAM KOLATCHEN + +Cream one-half cup of butter, add five yolks, two tablespoons of sugar, +grated rind of a lemon, one cup of thick sour cream and one ounce or two +cakes of yeast dissolved with a little sugar in two tablespoons of +lukewarm milk. Stir all together and add three cups of flour; mix and +drop from end of teaspoon on well-greased pans. Let rise until light in +a warm place. Place a raisin or cherry on the top of each cake, spread +with beaten white of egg, sprinkle with sugar and bake ten minutes in a +hot oven. + + +RUSSIAN TEA CAKES + +Mix one cup of sugar, one cup of eggs (about five), and one cup of sour +cream with enough flour to roll. Toss on board, roll out one-fourth inch +thick, spread with a thin layer of butter, fold the dough over, roll and +spread again; repeat three or four times, using altogether three-fourths +pound of brick butter. Then place dough in a bowl, cover, and let stand +on ice to harden. Then roll as thin as possible, strew with one cup of +chopped almonds, sugar and cinnamon, and cut into seven-inch strips. +Roll each strip separately into a roll, cut into squares and strew top +with chopped almonds, sugar and cinnamon. Bake in a hot oven. + + +WIENER KIPFEL + +Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of +salt and one tablespoon of sugar, set away in a warm place to rise. Sift +one pound of flour into a deep bowl and make a dough of one cup of +lukewarm milk and the yeast. Set it away until you have prepared the +following: Rub a quarter of a pound of butter and four ounces of sugar +to a cream, adding yolks of three eggs and one whole egg. Add this to +the dough and work well. Let it rise about one hour, then roll out on a +well-floured board, just as you would for cookies and let it rise again +for at least one-half hour. Spread with beaten whites of eggs, raisins, +almonds and citron. Cut dough into triangles. Pinch the edges together. +Lay them in well-buttered pans about two inches apart and let then rise +again. Then spread again with stiff-beaten whites of eggs and lay a few +pounded almonds on each one. Bake a light yellow. + + +SPICE ROLL + +Roll out coffee cake dough quite thin and let it rise half an hour, +brush with melted butter and make a filling of the following: Grate some +lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one +cup of seeded raisins and one cup of cleaned currants. Strew these all +over the dough together with some brown sugar and a little syrup. Spice +with cinnamon and roll. Spread with butter and let it rise for an hour. +Bake brown. + + +WIENER STUDENTEN KIPFEL + +Make dough same as for Wiener Kipfel. Roll it out quite thin on a +well-floured board and let it rise. Cut also into triangles (before you +cut them, spread with melted butter). Mix one cup of chopped fresh +walnuts with one cup of brown sugar, juice of a lemon, or grind the +nuts; add cream to make a paste, sugar to taste and flavor with vanilla, +and fill the triangles with the mixture. Take up the three corners and +pinch together tightly. Set in well-buttered pans and let them rise +again and spread or brush each one with melted butter. Bake a light +brown. + + +YEAST KRANTZ + +Take coffee cake dough, add one-fourth cup of washed currants. Let rise +in warm place, then toss on floured board. Divide into three or four +equal parts, roll each part into a long strand and work the strands +together to form one large braid. Place braid in form of a circle in +greased baking-pan or twist the braid to resemble the figure eight, +pretzel shape. Let rise again in a warm place and bake in a moderate +oven one-half hour or until thoroughly done. Brush with beaten eggs and +sugar, sprinkle with a few chopped almonds. Return to oven to brown +slightly. + + +STOLLEN + +Sift two pounds of flour into a bowl and set a sponge in it with one +cake of compressed yeast, one teaspoon of salt, one pint of lukewarm +milk and one tablespoon of sugar. When this has risen, add one-half +pound of creamed butter, a quarter of a pound of seeded raisins and +one-quarter of a pound of sugar, yolks of four eggs, four ounces of +powdered almonds, and the grated peel of a lemon. Work all well, beating +with the hands, not kneading. Let this dough rise at least three hours, +roll, press down the centre and fold over double, then form into one or +two long loaves, narrow at the end. Brush the top with melted butter, +let rise again and bake three-quarters of an hour in a moderate oven. + + +APPLE CAKE (KUCHEN) + +After the pan is greased with butter, roll out a piece of dough quite +thin, lay it in the pan, press a rim out of the dough all around the pan +and let it rise for about ten minutes. Pare five large apples, core and +quarter them, dipping each piece in melted butter before laying on the +cake, sprinkle bountifully with sugar (brown being preferable to white +for this purpose) and cinnamon. See that you have tart apples. Leave the +cake in the pans and cut out the pieces just as you would want to serve +them. If they stick to the pan, set the pan on top of the hot stove for +a minute and the cake will then come out. + + +CHEESE CAKE OR PIE + +Take one and one-half cups of cheese, rub smooth with a silver or wooden +spoon through a colander or sieve, then rub a piece of sweet butter the +size of an egg to a cream, add gradually one-half cup of sugar and the +yolks of three eggs, a pinch of salt, grate in the peel of a lemon, +one-half cup of cleaned currants and a little citron cut up very fine. +Line two pie-plates with some kuchen dough or pie dough (See "Coffee +Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite +heavily, and let the dough in them rise at least a quarter of an hour +before putting in the cheese mixture, for it must be baked immediately +after the cheese is put in, and just before you put the cheese into the +plates whip up the whites of the eggs to a very stiff froth and stir +through the cheese mixture. + + +CHERRY CAKE + +Line a cake-pan, which has been well-buttered, with a thin layer of +kuchen dough. Stone two pounds of cherries and lay them on a sieve with +a dish underneath to catch the juice. Sprinkle sugar over them and bake. +In the meantime beat up four eggs with a cup of sugar, beat until light +and add the cherry juice. Draw the kuchen to the oven door, pour this +mixture over it and bake. + + +PEACH KUCHEN + +Grease your cake-pans thoroughly with good clarified butter, then line +them with a rich coffee cake dough which has been rolled very thin and +set in a warm place to rise. Then pare and quarter enough peaches to +cover the dough. Lay the peaches in rows and sweeten and set in oven to +bake. Make a meringue quickly as possible and pour over the cakes and +bake a light brown. + + +FRESH PRUNE CAKE (KUCHEN) + +Line a greased biscuit-pan with some of the coffee cake dough. Roll the +dough thin and let it come up on the sides of the pan, then set aside to +rise. When risen, cut the prunes in halves (they must be the fresh ones, +not dried), lay in rows thickly and close together all over the bottom +of the pan, do not leave any space between the prunes. Sprinkle very +thickly with sugar, lightly with cinnamon, and lay bits of fresh butter +all over the top. Bake until done in a moderately hot oven. + + +PRUNE CAKE (KUCHEN) + +Line one or two plates with a thin roll of kuchen dough and let it rise +again in the pans which have been heavily greased. Have some prunes +boiled very soft, take out the kernels, mash them until like mush, +sweeten to taste, add cinnamon and grated peel of a lemon or lemon +juice, put in the lined pie-plates and bake immediately. Serve with +whipped cream, sweetened and flavored. + + +HUCKLEBERRY KUCHEN + +Line your cake-pans, which should be long and narrow, with a rich kuchen +dough, having previously greased them well. Make a paste of cornstarch, +one cup of milk, one tablespoon of butter and one teaspoon of cornstarch +wet with cold milk. Boil until thick, sweeten and flavor with vanilla +and spread on top of the cake dough, then sprinkle thickly with +huckleberries which have been carefully picked, sugared and sprinkled +with ground cinnamon. Bake in a quick oven. + + +HUCKLEBERRY PIE + +Clean, pick and wash two cups of huckleberries, then drain them. Beat +yolk of one egg and two tablespoons of sugar until light, add one +tablespoon of milk, then the drained berries. Line one pie-plate with +rich pastry or cookie dough, pour on it the berry mixture, put in the +oven and bake light brown; remove from the oven, spread with a meringue +made of the white of the egg beaten stiff, and two tablespoons of sugar +added. Brown nicely. The white can be beaten with the yolk and sugar, if +preferred. + + + + +*MUFFINS AND BISCUITS* + + +BAKING-POWDER + +Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and +one package of high-grade cornstarch together and sift them thoroughly +five times. Keep closely covered in glass jars or tin boxes. + + +BAKING-POWDER BATTERS + +Batter is a mixture of flour with sufficient liquid to make it thin +enough to be beaten. + +Pour-batter requires one measure of liquid to one measure of flour. + +Drop-batter requires one measure of liquid to two measures of flour. + +To make a batter. Sift flour before measuring. Put flour by spoonfuls +into the cup; do not press or shake down. Mix and sift dry ingredients. +Measure dry, then liquid ingredients, shortening may be rubbed or +chopped in while cold, or creamed; or it may be melted and then added to +dry ingredients, or added after the liquid. Use two teaspoons of +baking-powder to one cup of flour. If eggs are used, less baking-powder +will be required. + +When sour milk is used, take one level teaspoon of soda to a pint of +milk; when molasses is used, take one teaspoon of soda or baking-powder +to each cup of molasses. + +Mix dry materials in one bowl and liquids in another, combine them +quickly, handle as little as possible and put at once into the oven. + +The oven for baking biscuits should be hot enough to brown a teaspoon of +flour in one minute. + + +BROWN BREAD + +Mix and sift together one cup each of rye, graham flour, corn-meal and +one teaspoon of salt. Dissolve one teaspoon of soda in one cup of +molasses. Add alternately to flour with two cups of sour milk. Grease +one-pound baking-powder cans, put in the dough and boil two and one-half +hours, keeping the water always three-fourths up around the tins. Turn +out on baking-tins and place in the oven fifteen minutes to brown. + +To be eaten warm, whatever is left over can be steamed again or toasted. + + +CORN BREAD + +Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of +sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt +one tablespoon of butter and add to one egg; mix milk and egg and beat +this into the dry ingredients, pour this mixture into well-greased tins +and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake +in gem tins if preferred. + + +BRAN BREAD + +Sift four teaspoons of soda, two teaspoons of salt with four cups of +white flour, add four cups of bran flour and mix well. Add one cup of +molasses and four cups of sweet milk. Use chopped nuts or raisins or +both as desired. This will make three or four flat loaves. Place in +greased pans (four and a half by nine inches), and bake one hour in a +moderate oven. + + +JOHNNIE CAKE + +Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda, +one-half cup sugar, add two eggs beaten with one and one-half cups of +buttermilk, one half cup of molasses and one-half cup of shortening, +melted. Beat all ingredients as fast as possible for a minute. Pour the +dough into a warm, well-buttered pan and bake quickly and steadily for +half an hour. The dough should be as soft as gingerbread dough. Serve +hot. + + +EGGLESS GINGERBREAD WITH CHEESE + +Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt +and two teaspoons of ginger. Melt three-fourths cup of grated cheese in +one-half cup of hot water, add one-half cup of molasses and blend +perfectly. Add the flour and seasonings very gradually and beat +thoroughly. Bake in muffin rings for fifteen minutes and serve while +warm. + + +GINGERBREAD + +To one cup of molasses add one cup of milk, sour or sweet, dissolve one +teaspoon of soda in the milk, one tablespoon of butter, one or two eggs, +one teaspoon of ginger and one of ground cinnamon, add enough sifted +flour to make a light batter. Bake in a shallow pan. + + +WHITE NUT BREAD + +Mix two and one-half cups of flour, four teaspoons of baking-powder, +one-half teaspoon of salt, one-half cup of sugar and one-half cup of +walnut meats, broken; add one egg beaten with one cup of milk and let +this mixture stand for about twenty minutes in well-greased breadpan +before placing in a moderate oven to bake. Bake about an hour. Better +day after it is made. + + +BAKING-POWDER BISCUITS + +Sift two cups of flour with one-half teaspoon of salt, four teaspoons of +baking-powder, and four tablespoons of butter; cut butter in with two +knives and mix with one-half to two-thirds cup of water or milk, stir +this in quickly with a knife, when well mixed place on a well-floured +board and roll out about one inch thick, work quickly, cut with a +biscuit cutter or the cover of a half-pound baking-powder can; place on +a greased pan and bake quickly in a well-heated quick oven tea to +fifteen minutes. + +Butter substitutes may be used in place of butter. + + +DROP BISCUIT + +Add to ingredients for baking-powder biscuit enough more milk or water +to make a thick drop batter, about two tablespoons; mix as directed for +biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or +into greased gem pans, small size. + +The more crust the more palatable these biscuits are. The mixture should +not be soft enough to run. Bake in a hot oven ten to twelve minutes. + + +SOUR MILK BISCUITS + +Mix and sift two cups of flour, one-half teaspoon of salt and one-half +teaspoon of soda; cut in one tablespoon of butter, stir in with a knife +enough sour milk to make a soft dough. Roll one-half inch thick; cut in +small rounds and bake in a quick oven about twenty minutes. + + +MUFFINS. + +Light the burners of the gas oven before beginning to mix the muffins +and work rapidly. Place in a mixing-bowl one well-beaten egg, two +tablespoons of butter, one tablespoon of sugar, one-half teaspoon of +salt, one scant cup of milk and two teaspoons of baking-powder that have +been sifted with sufficient flour to form a batter that will "ribbon" +from the spoon. Beat the batter steadily for five minutes, stir in one +tablespoon of melted butter and bake in muffin-pans in a quick oven. +These muffins will bake in ten minutes if pans are only half filled. + + +BRAN MUFFINS + +Sift one-half cup of white flour with one teaspoon of soda; mix three +tablespoons of molasses with one tablespoon of butter, add two cups of +bran, one and one-half cups of sweet milk, then add the flour and +one-half teaspoon of salt, stir all together; one-half cup of chopped +dates or raisins may be added if so desired. Bake in muffin-pans in a +moderate oven thirty minutes. + + +CORN MUFFINS, No. 1 + +Beat the yolks and whites of two eggs separately. Add to this two cups +of flour, of which one is a full cup of white and three-quarters of the +corn-meal. This must be sifted three times. Put into this flour two +teaspoons of baking-powder, together with a pinch of salt. Mix the +prepared flour with a little boiling water, adding the eggs; also a +little sugar may be put in, if desired. Then add enough tepid milk to +make the mixture into a batter, after which pour into your pans; or, if +corn-bread is desired, into the plain pan (thin). Bake in a quick oven. +This quantity makes a dozen muffins. Butter your pan well, or the small +gem-pans, according to which is used, and in so doing heat the pan a +little. + + +CORN MUFFINS, No. 2 + +Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of +sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one +egg beaten into one cup of sour milk and one tablespoon of melted +butter. Beat thoroughly and bake in well-greased tins. + + +GRAHAM MUFFINS + +Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon +of salt, two teaspoons of baking-powder, add to this one tablespoon of +melted butter creamed with one-half cup of sugar and one well-beaten +egg, moisten with one and one-half cups of milk. Beat all well and bake +in muffin-tins in moderately hot oven one-half hour. + + +WHEAT MUFFINS + +Mix two cups of flour, one-half teaspoon of salt, three teaspoons of +baking-powder, two tablespoons of sugar and sift these ingredients +twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk +and add it to one cup of milk and one teaspoon of molasses. Mix with the +dry ingredients and stir until smooth. Fold in the beaten white of egg +and pour into hot, well-greased muffin-tins. Bake fifteen to twenty +minutes in hot oven. + + +RICE MUFFINS + +Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon +of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough +flour to make a stiff batter and lastly one tablespoon of melted butter. +Bake in muffin-tins. + + +RYE FLOUR MUFFINS + +Sift one and one-half cups of rye flour with one-half teaspoon of salt +and one teaspoon of baking soda; add one-half cup of molasses and one +well-beaten egg or one-half cup of water if the egg is omitted, +one-quarter cup of chopped raisins and four tablespoons of melted +shortening--butter, or any good butter substitute will do. Bake in +muffin-pans in rather hot oven twenty-five minutes. Fill pans +three-fourths full. + + +GLUTEN GEMS + +Beat the yolks of two eggs, add one cup of milk; then one and one-half +cups of gluten flour, two teaspoons of baking powder; beat well, stir in +the whites of the two eggs, and bake in hot buttered gem pans about +twenty minutes. + + +EGGLESS GINGER GEMS + +Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of +butter, and warm slightly; beat up well and stir at least ten minutes. +Add the following spices: one-half teaspoon each of ginger and cinnamon; +and gradually one-half cup of milk and two and one-half cups of sifted +flour in which has been sifted two teaspoons of baking powder. +One-fourth cup of currants or seeded raisins may be added. Bake in +well-greased gem pans and eat warm for tea or lunch. + + +POPOVERS + +Mix to a smooth batter two cups each of milk and well-sifted flour, the +yolks of three fresh eggs and a teaspoon of salt. Butter well the inside +of six or eight deep earthen popover cups and stand them in a pan in a +hot oven. While the cups are heating, beat to a froth the whites of the +three eggs and stir them quickly in the batter. Open the oven door, pull +the pan forward, pour the batter in the hot buttered cups up to the +brim. Push the pan back, close the oven door, and bake the popovers till +they rise well and are brown at the sides where they part from the +clips. Serve them hot, folded lightly in a napkin. + + +ONE-EGG WAFFLES + +Mix one and one-half cups of flour, one teaspoon of baking powder, +one-quarter teaspoon of salt; add one and three-fourths cups of milk, +add the milk slowly; then one well-beaten egg and two tablespoons of +melted butter; drop by spoonfuls on a hot buttered waffle iron, putting +one tablespoon in each section of the iron. Bake and turn, browning both +sides carefully; remove from the iron; pile one on top of the other and +serve at once. + + +THREE-EGG WAFFLES + +Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon +of salt, and sift these ingredients; add the yolks of three eggs beaten +and stirred into one and one-fourth cups of milk; then add one +tablespoon of melted butter and fold in the whites of the eggs. Bake and +serve as directed under One-Egg Waffles. + + +DOUGHNUTS + +Mix two and one-half tablespoons of melted butter, one cup of granulated +sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour +enough to make a batter as stiff as biscuit dough; add two teaspoons of +baking-powder and one teaspoon of salt to the sifted flour. Flour your +board well, roll dough out about half an inch thick, and cut into pieces +three inches long and one inch wide. Cut a slit about an inch long in +the centre of each strip and pull one end through this slit. Fry quickly +in hot Crisco. Sprinkle powdered sugar on top of each doughnut. + + +FRENCH DOUGHNUTS + +French doughnuts are much daintier than the ordinary ones, and are +easily made. Take one-half pint of water, one-half pint of milk, six +ounces of butter, one-half pound of flour, and six eggs. Heat the +butter, milk, and water, and when it boils remove from the fire and +stir in the flour, using a wooden spoon. When well mixed, stir in the +eggs, whipping each one in separately until you have a hard batter. Now +pour your dough into a pastry bag. This is an ordinary cheesecloth bag, +one corner of which has a tiny tin funnel, with a fluted or fancy edge. +(These little tins may be purchased at any tinware store.) It should be +very small, not over two inches high at the most, so the dough may be +easily squeezed through it. Pour the paste on buttered paper, making +into ring shapes. Fry in hot oil or butter substitute. Dust with +powdered sugar. + + +CRULLERS + +Cream two tablespoons of butter with one-half cup of sugar, then beat in +one at a time two whole eggs. Mix well, then add one-half cup of milk, +two teaspoons of baking-powder, and sufficient flour to make a soft +batter to roll out. (Try three cupfuls and then add as much more flour +as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch +thick, cut in strips one inch wide, three inches long and fry in hot +Crisco. + + +STRAWBERRY SHORTCAKE (BISCUIT DOUGH) + +Mix two cups of flour, four teaspoons of baking-powder, one-half +teaspoon of salt, one tablespoon of sugar; work one-quarter cup of +butter with tips of fingers, and add three-quarters of a cup of milk +gradually. Toss on floured board, divide in two parts. Pat, roll out and +bake twelve minutes in hot oven in layer-cake tins. Split and spread +with butter. Pick, hull, and drain berries. Sweeten one to one and +one-half boxes of strawberries to taste. Crush slightly and put between +and on top of short cake. Allow from one to one and one-half boxes of +berries to each short cake. Serve with cream, plain or whipped. + +Strawberries make the best short cake, but other berries and sliced +peaches are also good. + + +DOUGH FOR OPEN FACE PIES + +The directions for making the dough for Cinnamon Buns may be followed in +making the under crust for fruit pies, such as apple, plum, huckleberry +and peach. + +Enough for two pies. Drippings and water may be substituted for butter +and milk respectively. + + +CINNAMON BUNS + +Sift together one pint of flour, one tablespoon of sugar, one-half +teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons +of butter, mix with milk to soft dough. Roll out one-half inch thick, +spread with soft butter, granulated sugar, and powdered cinnamon. Roll +up like jelly roll, cut in inch slices, lay close together in greased +pan, and bake in quick oven. + + +FRUIT WHEELS + +Sift together two cups of flour, two teaspoons of baking-powder, +one-half teaspoon of salt, one tablespoon of sugar. Rub in two large +tablespoons of butter. Mix to soft dough with milk; roll out one-half +inch thick. Spread thickly with soft butter, dust with one teaspoon of +flour, four tablespoons of granulated sugar, one teaspoon of cinnamon; +sprinkle over one-half cup each of seeded and cut raisins, chopped +citron, and cleaned currants. Roll up, cut in one-inch slices, put one +inch apart on greased, flat pans, and bake in hot oven. + + + + +*PANCAKES, FRITTERS, Etc.* + + +BUCKWHEAT CAKES + +Dissolve one cake of compressed yeast and two level teaspoons of brown +sugar in two cups of lukewarm water and one cup of milk, scalded and +cooled; add two cups of buckwheat and one cup of sifted white flour +gradually and one and one-half teaspoons of salt. Beat until smooth; +cover and set aside in a warm place, free from draft, to rise about one +hour. When light stir well and bake on a hot griddle. If wanted for +overnight, use only one-fourth cake of yeast and an extra half teaspoon +of salt. Cover and keep in a cool place. + + +GERMAN PANCAKES, No. 1 + +Beat two eggs very thoroughly without separating the yolks and whites; +add one-half teaspoon of salt, sift in two and one-half tablespoons of +flour, add one cup of milk gradually at first, and beat the whole very +well. Melt one tablespoon of butter in a large frying-pan, turn mixture +in and cook slowly until brown underneath. Grease the bottom of a large +pie plate, slip the pancake on the plate; add the other tablespoon of +butter to the frying-pan; when hot, turn uncooked side of pancake down +and brown. Serve at once with sugar and lemon slices or with any desired +preserve or syrup. This pancake may be served rolled like a jelly roll. + + +GERMAN PANCAKES, No. 2 + +Beat two eggs until very light, add one-half cup of flour and one-half +teaspoon of salt and beat again; then add one cup of milk slowly, and +beat thoroughly. Heat a generous quantity of butter in a frying-pan and +pour all the batter into this at one time; place on a hot stove for one +minute; then remove to a brisk oven; the edges will turn up on sides of +pan in a few minutes; then reduce heat and cook more slowly until light, +crisp and brown, about seven minutes. Take it out, slide it carefully on +a hot plate, sprinkle plentifully with powdered sugar and send to the +table with six lemon slices. + + +GERMAN PANCAKES, No. 3 + +Beat the yolks of four eggs until very light, then add one-half cup of +milk and stir in three-quarters cup of sifted flour, one-eighth +teaspoon of baking-powder, a pinch of salt, and lastly, just before +frying, add the stiffly-beaten whites of eggs and mix well together. Put +on fire an iron skillet with a close-fitting top; heat in two +tablespoons of rendered butter; when very hot, pour in enough of the +batter to cover the bottom of the skillet, cover at once with the top, +and when the pancake is brown on one side, remove the top and let it +brown on the other side. Take it up with a perforated skimmer, lay on a +plate and sprinkle with powdered sugar and some lemon juice. Serve at +once. Pancakes must only be made and fried when ready to be eaten, as +they fall from standing. + + +BREAD PANCAKES + +Soak stale bread overnight in sour milk, mash the bread fine in the +morning, and put in one-half teaspoon of salt, two eggs, two teaspoons +of baking soda, dissolved in hot water, and thicken with finely sifted +flour. + + +RICE PANCAKES OR GRIDDLE CAKES + +Boil in a double boiler one pint of milk, three tablespoons of rice and +two tablespoons of granulated sugar. It will take from fifty to sixty +minutes for the rice to be thoroughly cooked, and the mixture to +thicken. Remove from the fire and when a little cool, add one tablespoon +of vanilla and the yolk of egg into which one tablespoon of flour has +been smoothly stirred. Mix all thoroughly together, then pour, by +spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and +turn over, and brown on the other. + + +GRIMSLICH + +Half a loaf of bread, which has been soaked and pressed, two eggs; +one-half cup of sugar, one-fourth cup raisins, one tablespoon of +cinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a +froth and add last. Drop by tablespoonful and fry. Serve with stewed +fruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze +water thoroughly from bread and make as directed. + + +POTATO PANCAKES + +Peel six large potatoes and soak several hours in cold water; grate, +drain, and for every pint allow two eggs, about one tablespoon of flour, +one-half teaspoon of salt, a little pepper; a little onion juice may be +added if so desired. Beat eggs well and mix with the rest of the +ingredients. Drop by spoonfuls on a hot greased spider in small cakes. +Turn and brown on both sides. Serve with apple sauce. + +When eggs are very expensive the cakes can be made with one egg. When +required for a meat meal, the pancakes may be fried in drippings; the +edges will be much more crisp than when fried in butter, which burns so +readily. + + +POTATO CAKES + +Made just as pancakes, only baked in the oven in a long cake pan with +plenty of butter or drippings under and above. + + +SOUR MILK PANCAKES + +Mash fine and dissolve one level teaspoon of baking-soda in three cups +of sour milk; beat one egg well; then put in a little salt and one-half +cup of flour; stir in the milk, make a smooth batter, and last stir in +one tablespoon of syrup. Bake on a hot griddle. + + +FRENCH PANCAKE + +Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup +of flour, until smooth; add one cup of cold milk gradually, then fold in +the beaten whites. Heat pan, add two tablespoons of butter and when hot +pour in pancake; let cook slowly and evenly on one side, finish baking +in oven. + + +CHEESE BLINTZES + +With a fork beat up one egg, one-half teaspoon of salt, add one cup of +water and one cup of sifted flour, beat until smooth. Grease a +frying-pan very slightly with butter or oil, pour in two tablespoons of +the batter, tilting the pan so as to allow the batter to run all over +the pan. Fry over a low heat on one side only, turn out the semi-cooked +cakes on a clean cloth with the uncooked side uppermost; let cool. +Prepare a filling as for cheese kreplich, using one-half pound of +potcheese, a piece of butter size of an egg, add one egg, pinch of salt, +a little cinnamon and sugar to taste and grated peel of a lemon. Spread +this mixture on the cooled dough, fold over and tuck the edges in well. +Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil +or butter. These blintzes are served hot. + + +SWEET BLINTZES + +These little pancakes may be filled with the fruit filling in following +recipe; or with a poppy seed filling using one cup of seed and adding +one cup of sugar, moistening with one-half cup of water. The recipe +given for the dough makes only six blintzes and where more are required +double or triple the quantities given to make amount desired. + +For Purim, fold blintzes in triangular shapes. Fry as directed. + + +BLINTZES + +Make dough as directed for cheese blintzes. Filling may be made of force +meat, highly seasoned; fry in hot fat, or filling may be made of +one-half pound of apples, peeled and cored and then minced with one +ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of +cinnamon, juice of one-half lemon; mix well and bind with the beaten +white of egg. + +Spread either of these mixtures on the dough, fold over and tuck edges +in well. Fry in plenty of oil or fat. + +Sprinkle those containing the fruit mixture with sugar and cinnamon. +These may be served either hot or cold. + + +FRITTER BATTER + +Mix and sift one and one-third cups of flour, two teaspoons of +baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of +milk or water gradually, and one egg; well beaten. For fruit batter add +a little sugar, for vegetables pepper and salt. + + +BELL FRITTERS + +Stir three eggs until very light, then stir in one cup of sweet milk, +then sift in three cups sifted flour; beat for ten minutes, then add +three teaspoons of baking-powder and fry by spoonfuls in hot oil. +One-half this amount will be sufficient for three persons. + +Serve with any sweet sauce. + + +APPLE FRITTERS + +Choose four sour apples; pare, core and cut them into small slices. Stir +into fritter batter and fry in boiling hot fat or oil. Drain on paper; +sprinkle with powdered sugar and serve. + + +PINEAPPLE FRITTERS + +Soak slices of pineapple in sherry or white wine with a little sugar and +let stand one hour. Drain and dip slices in batter and fry in hot oil. +Drain on brown paper and sprinkle with powdered sugar. + +Fresh pears, apricots and peach fritters made the same as pineapple +fritters. Bananas are cut in slices or mashed and added to batter. + + +ORANGE FRITTERS + +Yolks of two eggs beaten with two spoons of sugar, stir into this the +juice of quarter of a lemon and just enough flour to thicken like a +batter; add the beaten whites and dip in one slice of orange at a time, +take up with a large kitchen spoon and lay in the hot oil or +butter-substitute and fry a nice brown. Sprinkle pulverized sugar on +top. + + +MATRIMONIES + +Sift three cups of flour in a bowl, pour in two scant cups of sour milk, +beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of +three eggs, mix well, then add the stiffly-beaten whites of the eggs and +one level teaspoon of soda sifted with one teaspoon of flour. Mix well +and fry at once in very hot butter or butter-substitute. Baste the +grease over them with a spoon until they are nicely browned. Serve with +preserves. + + +QUEEN FRITTERS + +Put in a deep skillet on the fire one cup of water, one-fourth cup of +fresh butter; when it comes to a boil, stir in one cup of sifted flour +and continue stirring until the dough leaves the side of the skillet +clean. Remove from the fire and when cool break in three eggs, one at a +time, stirring continually. Add a little salt. Mix all well, then drop +pieces about the size of a walnut into plenty of boiling butter or +Crisco and fry a light brown. Drain, make an opening in each, fill with +preserves and sprinkle with sugar; serve at once. + + +VEGETABLE FRITTERS + +Cook the vegetables thoroughly; drain them, chop fine and add to the +batter. Drop in boiling hot fat, drain and dry on paper. + + +CORN FRITTERS + +Grate two cups of corn from the cob. Ears that are too old for eating in +the ordinary method will serve very well for this. Mix with the corn one +egg, beaten light, a cup of sweet milk into which has been stirred a bit +of soda the size of a pea, two teaspoons of melted butter, a pinch of +salt and enough flour to make a thin batter. Beat well together and fry +on a griddle as you would cakes for breakfast. + + +ERBSEN LIEVANZEN (DRIED PEA FRITTERS) + +Boil one cup of dried peas, pass through a hair sieve, pour into a bowl, +add two ounces of butter rubbed to a cream, add also some soaked bread +(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon +of sugar, one yolk and one whole egg; one ounce of blanched and pounded +almonds. If too thick add more egg, if too thin more bread. Fry a nice +brown. + + +SQUASH FRITTERS + +Two cups of boiled squash, half a cup of flour, one teaspoon of +baking-powder, one egg and two tablespoons of milk. It is assumed that +the squash has been prepared as a vegetable, with seasoning and a little +butter, and what is here used is a cold, left over portion of the same. +Mix baking-powder with the flour and add to the squash; add milk and +stir all together. Beat egg and stir in. Have hot fat in pan and drop +fritters from spoon into pan. When browned on both sides remove to hot +platter. + + +FRENCH PUFFS (WINDBEUTEL) + +Put one cup of water and one-quarter pound of butter on to boil. When it +begins to boil stir in one-quarter pound of sifted flour. Stir until it +leaves the kettle clean, take off the fire and stir until milk-warm, +then stir in four eggs, one at a time, stirring until all used up. +Flavor with the grated peel of a lemon. Put on some rendered butter in a +kettle. When the butter is hot, dip a large teaspoon in cold water and +cut pieces of dough with it as large as a walnut, and drop into the hot +butter. Try one first to see whether the butter is hot enough. Do not +crowd--they want plenty of room to raise. Dip the hot butter over them +with a spoon, fry a deep yellow and sprinkle powdered sugar over them. + + +SHAVINGS (KRAUS-GEBACKENES) + +Sift about one pint of flour in a bowl, make a depression in the centre; +break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and +one tablespoon of pulverized sugar. Mix this as you would a noodle +dough, though not quite as stiff. Roll out very thin and cut into long +strips with a jagging iron. Fry a light yellow. Roll on a round stick as +soon as taken up from the fat or butter, sprinkle with sugar and +cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the +butter get too brown; if the fire is too strong take off a few minutes. + + +SNIP NOODLES, FRIED + +Sift two cups of flour with three teaspoons of salt in it, make into a +dough by adding enough sweet milk to make soft as biscuit dough. Break +off small pieces and roll between the hands in the shape of croquettes. + +Now put one-half cup of rendered butter in a skillet that has a top to +it; when the butter is hot, lay in the pieces of dough (do not put too +many in at one time), throw in one-half cup of cold water, put on the +cover and let cook until the water is cooked out and noodles are brown +on one side. Remove the cover and brown on the other side. + + +NOODLE PUFFS + +Make a noodle dough with as many eggs as desired, roll out somewhat +thin, cut in strips four inches long by one inch wide. + +Have a skillet half full of boiling hot chicken fat; drop in the strips, +a few at a time, baste with the hot grease until brown on both sides. +Remove to a platter, sprinkle generously with powdered sugar and +cinnamon, and serve. + + +SNOWBALLS (HESTERLISTE) + +Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon +of sugar with one egg. Add one tablespoon of cream, one teaspoon of +brandy and flour to make stiff dough. Work the whole together with a +spoon until the flour is incorporated with the other ingredients and you +have a dough easily handled. Break the dough in pieces about the size of +a walnut; roll each piece out separately just as thin as possible +without tearing (the thinner the better), make three lengthwise slashes +in the centre of each piece of dough after rolling out. + +Heat a large deep skillet about half full with boiling hot butter or +Crisco, drop in the snowballs, not more than three at one time, brown +quickly on one side, then on the other, turn carefully with a perforated +skimmer as they are easily broken. Remove to a platter, sprinkle with +powdered sugar and cinnamon and a few drops of lemon juice. + + +MACROTES + +Blend one pound of good light dough with two eggs, six ounces of butter, +and add as much flour as may be needed to make the whole sufficiently +dry. Make it into the shape of a French roll, and cut off rather thin +slices, which should be placed before the fire to rise, and then fried +in oil. Let them drain carefully, and when nearly cold dip each in very +thick syrup flavored with essence of lemon. + + + + +*CAKES* + + +GENERAL DIRECTIONS FOR MAKING CAKES + +Use only the best material in making cake. + +Gather together all ingredients and utensils that are required. If tins +are to be greased, do so the first thing; some cakes require greased or +buttered paper, if so, have paper cut the size that is needed and butter +the paper. + +All measurements are level. See "Measurement of Food Materials". + +Use pastry flour. Sift flour twice at least and measure after sifting. + +Measure or weigh the sugar, butter, milk and flour. In measuring butter +always pack the cup so as to be sure to get the proper quantity. Use the +half-pint measuring cup. + +If fruit is to be used, wash and dry it the day before it is needed. +Dust with flour just before using, and mix with the hand till each piece +is powdered so that all will mix evenly with the dough instead of +sinking to the bottom. + +A few necessary implements for good cake making are a pair of scales, a +wooden spoon, two wire egg-whips, one for the yolks and the other for +the whites of eggs. + +A ten-inch mixing-bowl, and two smaller bowls. + +Two spatula or leveling knives. + +A set of aluminum spoons of standard sizes. + +For convenience, cakes are divided into two classes: Those containing +butter or a butter substitute and cake containing no shortening. + +The rules for mixing cakes with butter are: + +Break the eggs, dropping each in a saucer or cup. If the whites and +yolks are to be used separately divide them as you break the eggs and +beat both well before using; the yolks until light and the whites to a +stiff froth, so stiff that you can turn the dish upside down and the +eggs will adhere to the dish. + +Rub the butter to a cream which should be done with a wooden spoon in a +deep bowl, add the sugar gradually. In winter set the bowl over hot +water for a few minutes as the butter will then cream more easily. Add +the yolks or the whole eggs, one at a time, to creamed butter and sugar. +Sift the baking-powder with the last cup of flour, add flour and milk +alternately until both are beaten thoroughly into the mixture, add +beaten whites of eggs last to the dough and then set in the oven +immediately. + +Sponge cakes and cakes that do not contain butter and milk must never be +stirred, but the ingredients beaten in, being careful to beat with an +upward stroke. Separate the yolks of the eggs from the whites, and beat +the yolks with an egg-beater until they are thick and lemon-colored. +Then add the sugar, a little at a time, beating constantly. Now beat the +whites until they are stiff and dry; add them; the flour should be added +last and folded lightly through. Every stroke of the spoon after flour +is added tends to toughen the batter. Bake at once. All sponge cakes and +torten should be baked in ungreased molds. + + +TO BAKE CAKES + +Make sure the oven is in condition, it can better wait for the cake than +the other way around. + +Light your gas oven five or ten minutes before needed and reduce heat +accordingly when cake is put in oven. + +For the coal range, have the oven the right temperature and do not add +coal or shake the coals while cake is baking. + +If a piece of soft yellow paper burns golden brown in five minutes the +oven is moderately hot; if it takes four minutes the oven is hot, if +seven minutes is required the oven is fit for slow baking. + +Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes +with butter a moderate oven. + +Never look after your cake until it has been in the oven ten minutes. + +If cake is put in too cool an oven it will rise too much and be of very +coarse texture. If too hot, it browns and crusts over the top before it +has sufficiently risen. If, after the cake is put in, it seems to bake +too fast, put a brown paper loosely over the top of the pan, and do not +open the oven door for five minutes at least; the cake should then be +quickly examined and the door carefully shut, or the rush of cold air +will cause it to fall. Setting a small dish of hot water in the oven +will also prevent the cake from scorching. + +When you think your cake is baked, open the oven door carefully so as +not to jar, take a straw and run it through the thickest part of the +cake, and if the straw comes out perfectly clean and dry your cake is +done. When done, take it out and set it where no draft of air will +strike it, and in ten minutes turn it out on a flat plate or board. + +Do not put it in the cake box until perfectly cold. Scald out the tin +cake box each time before putting a fresh cake in it. Make sure it is +air-tight. Keep in a cool place, but not in a damp cellar or a +refrigerator. + + +TIME-TABLE FOR BAKING CAKES + +Sponge cake, three-quarters of an hour. +Pound cake, one hour. +Fruit cake, three and four hours, depending upon size. +Cookies, from ten to fifteen minutes. Watch carefully. +Cup cakes, a full half hour. +Layer cakes, twenty minutes. + + +ONE EGG CAKE + +Cream one-fourth cup of butter with one-half cup of sugar, add sugar +gradually, and one egg, well-beaten. Mix and sift one and one-half cups +of flour and two and one-half teaspoons of baking-powder, add the sifted +flour alternately with one-half cup of milk to the first mixture; flavor +with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with +chocolate frosting. + + +LITTLE FRENCH CAKES + +Beat one-fourth cup of butter to a cream with one-fourth cup of sugar +and add one cup of flour. Stir well and then add one egg which has been +beaten into half a pint of milk, a little at a time. Fill buttered +saucers with the mixture, bake and when done, place the cakes one on top +of another with jam spread between. + + +GRAFTON CAKE. LAYERS AND SMALL CAKES + +Cream four tablespoons of butter with one and one-half cups of sugar, +beat in separately two whole eggs, add one cup of milk alternately with +two cups of flour in which has been sifted two teaspoons of +baking-powder, beat all thoroughly. + +This recipe will make two layer-cakes which may be spread with any of +the cake fillings or icings. + +To make small cakes omit one of the egg-whites, fill well-buttered gem +pans a little more than half full, and bake in a moderately hot oven +until a delicate brown. The white reserved may be beaten to a stiff +froth and then gradually stir in four tablespoons of powdered sugar and +the juice of half a lemon. When the cakes are cool, spread with the +icing and decorate with raisins, nut meats, one on top of each or +sprinkle with candied caraway seeds. + + +CUP CAKE + +Cream one cup of butter with two cups of sugar and add gradually the +yolks of four eggs, one at a time. Sift three cups of flour, measure +again after sifting, and add two teaspoons of baking-powder in the last +sifting. Add alternately the sifted flour and one cup of sweet milk. Add +last the beaten whites of the eggs. Flavor to taste. Bake in loaf or +jelly-tins. + + +GOLD CAKE + +Take one cup of powdered sugar, one-half cup of butter rubbed to a +cream; add yolks of six eggs and stir until very light. Then sift two +cups of flour with one and one-half teaspoons of baking-powder sifted in +well (sift the flour two or three times). Grate in the peel of a lemon +or an orange, add the juice also, and add three-quarters cup of milk +alternately with the flour. Bake in moderate oven. + + +WHITE CAKE + +Cream three-quarters cup of butter and one and one-quarter cups of sugar +very well. Stop stirring, pour one-half cup of cold water on top of +butter mixture and whites of eight eggs slightly beaten on top of water; +do not stir, add one teaspoon of vanilla. Sift two and one-half cups of +pastry flour, measure, then mix with two heaping teaspoons of +baking-powder, and sift three times. Add to cake mixture and then beat +hard until very smooth. Turn into ungreased angel cake pan, place in +slow oven. Let cake rise to top of pan, then increase heat and bake +until firm. Invert pan, when cool cut out. + + +MARBLE CAKE + +Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of +milk, three cups of flour, and three teaspoons of baking-powder (scant). +Cream the butter and sugar, and add the yolks of eggs. Then add the +milk, flour, baking-powder, and the beaten whites of the eggs; flavor +with lemon. To make the brown part; take a square of bitter chocolate +and melt above steam, and mix with some of the white; flavor the brown +with vanilla. Put first a tablespoon of brown batter in the pan, and +then the white. Bake in quick oven thirty-five minutes. + + +LEMON CAKE + +Rub to a cream one-half cup of butter with one and one-half cups of +pulverized sugar and add gradually the yolks of three eggs, one at a +time, and one-half cup of sweet milk. Sift two cups of flour with one +teaspoon of baking-powder, add alternately with the milk and the +stiffly-beaten whites of three eggs. Add the grated peel of one-half +lemon and the juice of one lemon. Bake in moderate oven thirty minutes. + + +ORANGE CAKE + +Beat light the yolks of five eggs with two cups of pulverized sugar, add +juice of a large orange and part of the peel grated; one-half a cup of +cold water and two cups of flour, sifted three times. Add two teaspoons +of baking-powder in last sifting and add last the stiff-beaten whites of +three eggs. Bake in layers, and spread the following icing between and +on top. Icing: beat the whites of two eggs stiff, add the juice and peel +of one orange and sugar enough to stiffen. + + +POTATO CAKE + +Cream two-thirds cup of butter with two cups of granulated sugar; add +one-half cup of milk, yolks of four eggs, one cup of hot mashed +potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves, +and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two +cups of flour, two teaspoons of baking-powder, then beaten whites of +four eggs. Bake slowly in two pans, and cut in half when cold. Put jam +between layers. + + +POUND CAKE + +Rub one pound of butter and one pound of powdered sugar to a cream, add +the grated peel of a lemon, a glass of brandy and the yolks of nine +eggs, added one at a time, and last one pound and a quarter of sifted +flour with one-half teaspoon of baking-powder and the beaten whites of +the eggs. Bake slowly. + + +BAKING-POWDER BUNT KUCHEN + +Beat two whole eggs for ten minutes with two cups of sugar, two and +one-half tablespoons of melted butter, add one cup of milk, three cups +of flour in which have been sifted two teaspoons of baking-powder, +flavor with one teaspoon of vanilla; one-fourth cup of small raisins may +be added. Bake one hour. + + +QUICK COFFEE CAKE + +Cream one-half cup of butter with one cup of sugar, add three eggs, one +and one-half cups of flour, two teaspoons of baking-powder, mixed with +the flour, and one-half cup of milk. Mix well together; bake in a long +bread or cake pan, and have on top chopped almonds, sugar and cinnamon. + + +BAKING-POWDER CINNAMON CAKE + +Cream three-fourths cup of sugar with a piece of butter the size of an +egg, beat together; then add two eggs, one-half cup of milk (scant), one +and one-half cups of flour, one teaspoon of vanilla and two teaspoons of +baking-powder. Put cinnamon, flour, sugar and a few drops of water +together and form in little pfaervel with your hand and sprinkle on top +of cake; also sprinkle a few chopped nuts on top. Do not bake too +quickly. Bake in flat pan. + + +GERMAN COFFEE CAKE (BAKING-POWDER) + +Take three cups of flour sifted, one teaspoon of salt, three tablespoons +of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of +butter, and two-thirds of a cup of milk. Stir well together, adding more +milk if necessary. Keep batter very stiff, sprinkle with melted butter +(generously) sugar and cinnamon, and again with melted butter. Put into +well-buttered shallow pans and bake about half an hour. + + +COVERED CHEESE CAKE + +Cream one cup of sugar with butter the size of an egg, add two eggs well +beaten and one cup of water alternately with two and one-half cups of +flour in which has been sifted two teaspoons of baking-powder. + +*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound +of pot cheese, one tablespoon of cornstarch boiled in one cup of milk, +cool this and add, flavor with lemon extract. + +Put one-half of the batter in cake pan, then the filling and the other +half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top +when done. + + +BLITZ KUCHEN + +Take one cup of powdered sugar, one-half cup of butter, one cup of +pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice +of one lemon, five or six eggs. Beat sugar with two whole eggs; add +butter, beat until foamy; after that the flour mixed with baking-powder, +lemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix +this well, bake in form in a moderately hot oven. + + +KOENIG KUCHEN + +Cream one-quarter cup of butter with one cup of sugar, yolks of six +eggs, one-quarter pound of raisins, one-quarter pound of currants, juice +and peel of one lemon, one spoon of rum, twenty blanched and grated +almonds, two cups of flour mixed with one-half teaspoon of +baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased +form one to one and one-half hours. + + +NUT CAKE + +Take one-half cup of butter, three eggs, one and one-half cups of sugar, +two and one-half cups of flour, two and one-half level teaspoons of +baking-powder, and one-half cup of milk. One cup of any kind of nuts. +Rub the butter and sugar to a light white cream; add the eggs beaten a +little; then the flour sifted with the powder. Mix with the milk and +nuts into a rather firm batter. Bake in a paper lined tin in a steady +oven thirty-five minutes. + + +LOAF COCOANUT CAKE + +Rub one cup of butter and two cups of sugar to a cream. Add one cup of +milk, whites of four eggs, three cups of flour (measure after sifting), +and three teaspoons of baking-powder added in last sifting. Add a grated +cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin +with buttered paper. + + +FRUIT CAKE (WEDDING CAKE) + +Take one pound of butter and one pound of sugar rubbed to a cream, yolks +of twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice, +one-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a +pound of almonds pounded, two pounds of raisins (seeded and chopped), +three pounds of currants (carefully cleaned), one pound of citron +(shredded very fine), and one-quarter of a pound of orange peel (chopped +very fine). Soak all this prepared fruit in one pint of brandy +overnight. Add all to the dough and put in the stiffly-beaten whites +last. Bake in a very slow oven for several hours, in cake pans lined +with buttered paper. When cold wrap in cloths dipped in brandy and put +in earthen jars. If baked in gas oven have light very low. Keep oven the +same temperature for four or five hours. + + +APPLE SAUCE CAKE + +This apple sauce cake will be found as delicious and tasty as the rich +fruit cake, which is so difficult to prepare, and it is very much less +expensive. + +In a big mixing bowl, beat to a creamy consistency four tablespoons of +butter, one egg and one cup of sugar. Add a saltspoon of salt, one +teaspoon of allspice, one teaspoon of vanilla and a little grated +nutmeg. Beat and stir all these ingredients well together with the other +mixture, then add one cup of chopped raisins, after dusting them with +flour. Mix these well through the dough and then add one cup of +unsweetened apple sauce which has been pressed through a fine wire +sieve. After this is well mixed with the other ingredients, stir in one +teaspoon of baking-soda dissolved in one tablespoon of boiling water. +Last of all, stir in one cup of flour, sifting twice after measuring it. +Bake forty-five minutes in moderate oven. + +The tendency in making this cake is to get the dough too thin, therefore +the apple sauce should be cooked quite thick, and then if the dough is +still too thin add more flour. Bake one hour in moderate oven. This cake +can be made with chicken schmalz in place of butter. Ice with plain +white frosting. + + +SPICE CAKE + +This spice cake is economical, easy to make and delicious, three +qualities which must appeal to the housewife. + +Cream one cup of brown sugar and one-half cup of butter (or a little +less of any butter substitute). Add one-half teaspoon of ground cloves +and ground cinnamon, one cup of sour milk; one teaspoon of baking-soda, +two cups of flour and one cup of raisins chopped. Have ready a warm oven +and bake three-quarters of an hour. + + +GREEN TREE LAYER CAKE AND ICING + +One cup of granulated sugar, one-half cup of butter, three eggs, one cup +of milk, two and one-half scant cups of sifted flour, one teaspoon of +vanilla extract, two teaspoons of baking-powder. Cream the butter and +sugar together as usual, and then break in three eggs and beat until +very creamy. Add the flour and milk alternately, reserving a little of +the flour to add after the vanilla and baking-powder. Beat well and bake +in layer cake tins. The entire success and lightness of this cake +depends upon the beating of the sugar, butter and eggs. If these are +beaten long enough they will become as creamy and fluffy as whipped +cream. + +*Icing for This Cake.*--One and one-half cups of confectioner's sugar +(not powdered), butter the size of a large egg, two tablespoons of +cocoa, one teaspoon of vanilla, moisten to make the mixture the +consistence of very thick cream. Cream or whipped cream may be used for +the mixing, but many like this icing when made with lukewarm coffee. The +sugar and butter are creamed together thoroughly and then the cocoa and +vanilla are added, and lastly the cream or coffee. This is a good +imitation of German tree cake. The icing on tree cake is an inch thick, +and it is marked to represent the bark of a tree. The way it is served +is with a little green candy on it, and it is really very delicious +although extremely rich. The thicker or rather firmer this icing is, the +better. + + +EGGLESS, BUTTERLESS, MILKLESS CAKE + +One package of seeded raisins, two cups of sugar, two cups of boiling +water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons +of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of +salt. Boil all together five minutes, cool, add one teaspoon of soda +dissolved in water, three cups of flour. Bake forty-five minutes, make +two cakes in layer pans. + + +APPLE JELLY CAKE + +Rub one cup of butter and two cups of sugar to a cream, add four eggs, +whites beaten separately, one cup of milk, two teaspoons of +baking-powder and three and one-half cups of flour. Bake in layer tins. + +*Filling.*--Pare and grate three large apples ("Greenings" preferred), +the juice and peel of a lemon, one cup of sugar and one well-beaten egg. +Put in ingredients together and boil, stirring constantly until thick. +Cool and fill in cake. + + +CREAM LAYER CAKE + +Rub one cup of butter and two scant cups of sugar to a cream; the yolks +of four eggs beaten in well, add gradually one cup of milk and three +cups of sifted flour, and add three teaspoons of baking-powder in last +sifting; put whites in last. Bake in layers as for jelly cake. When +cold, spread with the following filling: Moisten two tablespoons of +cornstarch with enough cold milk to work it into a paste. Scald one-half +pint of milk with one-half cup of sugar and a pinch of salt. Beat the +yolks of two eggs light; add the cornstarch to this, and as soon as the +milk is scalded pour in the mixture gradually, stirring constantly until +thick. Drop in one teaspoon of sweet butter, and when this is mixed in, +set away until cool. Spread between layers. + + +COCOANUT LAYER CAKE + +Rub to a cream one-half cup of butter and one and one-half cups of +pulverized sugar. Add gradually three eggs, one-half cup of milk and two +cups of flour, adding two teaspoons of baking-powder in last sifting. +Bake in layers. + +*Filling.*--One grated cocoanut and all of its milk, to half of which +add the beaten whites of two eggs and one cup of powdered sugar. Lay +this between the layers. Mix with the other half of the grated cocoanut +five tablespoons of powdered sugar and strew thickly on top of cake, +which has been previously iced. + + +CHOCOLATE LAYER CAKE + +Stir one scant half cup of butter to a cream with one cup of sugar. Add +alternately one-half cup of sweet milk, yolks of two eggs which you have +previously beaten until quite light, add whites of two, and one-half cup +of sifted flour. Make a custard of one-half cup of milk, with one cup of +grated chocolate, one-half cup of granulated sugar; boil until thick, +add the yolk of one egg, then remove from the fire; stir until cool, add +this to the cake batter, add one and one-half cups of sifted flour, two +teaspoons of baking-powder and one of vanilla flavoring. Bake in layers +and ice between and on top with plain white icing flavored to taste. You +may substitute almond or colored icing. + + +CARAMEL LAYER CAKE + +Place one-half cup of sugar in pan over fire. Stir until liquid smokes +and burns brown. Add one-half cup of boiling water and cook into syrup. +Take one cup butter, one and one-half cups of sugar, yolks of two eggs, +over one cup of water and two cups of flour. Beat all thoroughly. Add +enough of the burnt sugar to flavor, also one teaspoon of vanilla, +another half cup of flour, two teaspoons of baking-powder and whites of +two eggs. Bake in two layers, using remainder of burnt sugar for icing. + + +HUCKLEBERRY CAKE + +Stir to a cream one cup of butter and two cups of powdered sugar and add +gradually the yolks of four eggs. Sift into this three cups of flour, +adding two teaspoons of baking-powder in the last sifting and add one +cup of sweet milk alternately with the flour to the creamed butter, +sugar and yolks. Spice with one teaspoon of cinnamon and add the +stiff-beaten whites of the eggs. Lastly, stir in two cups of +huckleberries which have been carefully picked over and well dredged +with flour. Be careful in stirring in the huckleberries that you do not +bruise them. You will find a wooden spoon the best for this purpose, the +edges not being so sharp. Bake in a moderately hot oven; try with a +straw, if it comes out clean, your cake is baked. This will keep fresh +for a long while. + + +CREAM PUFFS + +One cup of hot water, one-half cup of butter; boil together, and while +boiling stir in one cup of sifted flour dry; take from the stove and +stir to a thin paste, and after this cools add three eggs unbeaten, and +stir vigorously for five minutes. Drop in tablespoonfuls on a buttered +tin and bake in a quick oven twenty-five minutes, opening the oven door +no oftener than is absolutely necessary, and being careful that they do +not touch each other in the pan. This amount will make twelve puffs. +Cream for puffs: one cup of milk, one cup of sugar, one egg, three +tablespoons of flour, vanilla to flavor. Stir the flour in a little of +the milk; boil the rest, turn this in and stir until the whole thickens. +When both this and the puffs are cool open the puff a little way with a +sharp knife and fill them with the cream. + + +CHOCOLATE ECLAIRS + +To make eclairs spread the batter, prepared as in foregoing recipe, in +long ovals and when done cover with plain or chocolate frosting, as +follows: Boil one cup of brown sugar with one-half cup of molasses, one +tablespoon of butter and two tablespoons of flour. Boil for one-half +hour, then stir in one-fourth pound of grated chocolate wet in +one-fourth cup of sweet milk and boil until it hardens on the spoon. +Flavor with vanilla. Spread this upon the eclairs. + + +DOBOS TORTE + +Cream yolks of six eggs with one-half pound of powdered sugar; add +three-fourths cup of flour sifted three times; then add beaten whites of +six eggs lightly and carefully into the mixture. Butter pie plates on +under side and sprinkle with flour lightly over the butter and spread +the mixture very thin. This amount makes one cake of twelve layers. +Remove layers at once with a spatula. + +*Filling.*--Cream one-half pound of sweet butter and put on ice +immediately; take one-half pound of sweet chocolate and break it into a +cup of strong liquid coffee; add one-half pound of granulated sugar and +let it boil until you can pull it almost like candy; remove from fire +and stir the chocolate until it is quite cold. When cold add the +chocolate mixture to the creamed butter. This filling is spread thin +between the layers, spread the icing thicker on top and sides of the +cake. This is very fine, but care must be taken in baking and removing +the layers, as layers are as thin as wafers. Bake and make filling a day +or two before needed. + + +SPONGE CAKE + +Weigh any number of eggs, take the same weight of sugar and one-half the +weight of flour; the grated rind and juice of one lemon to five eggs. +For mixing this cake, see the directions given in "To Bake Cakes"; the +mixture should be very light and spongy, great care being used not to +break down the whipped whites. The oven should be moderate at first, and +the heat increased after a time. The cake must not be moved or jarred +while baking. The time will be forty to fifty minutes according to size +of cake. Use powdered sugar for sponge-cake. Rose-water makes a good +flavoring when a change from lemon is wanted. + + +SMALL SPONGE CAKES + +Separate the whites and yolks of four eggs, beat the whites stiff, and +beat into them one-half cup of granulated sugar. Beat the yolks to a +very stiff froth and beat into them one-half cup of granulated sugar. +This last mixture must be beaten for exactly five minutes. Add the juice +and grated rind of one small lemon; beat yolks and whites together well, +then stir in very gently one scant cup of flour that has been sifted +three times. Remember that every stroke of the spoon after the flour is +added toughens the cake just that much, so fold the flour in just enough +to mix well. If baked in small patty pans they taste just like lady +fingers. Bake twenty or twenty-five minutes in moderate oven. + + +DOMINOES + +Make a sponge cake batter, and bake in long tins, not too large. The +batter should not exceed the depth of one-fourth of an inch, spread it +evenly and bake it in a quick oven (line the tins with buttered paper). +As each cake is taken from the oven, turn it upside down on a clean +board or paper. Spread with a thin layer of currant or cranberry jelly, +and lay the other cake on top of it. With a hot, sharp knife cut into +strips like dominoes; push them with the knife about an inch apart, and +ice them with ordinary white icing, putting a tablespoonful on each +piece, the heat of the cake will soften it, and with little assistance +the edges and sides may be smoothly covered. Set the cakes in a warm +place, where the frosting will dry. Make a horn of stiff white paper +with just a small opening; at the lower end. Put in one spoon of dark +chocolate icing and close the horn at the top, and by pressing out the +icing from the small opening, draw a line of it across the centre of +each cake, and then make dots like those on dominoes. Keep the horn +supplied with the icing. + + +LADY FINGERS + +Beat the yolks of three eggs until light and creamy, add one-quarter +pound of powdered sugar (sifted) and continue beating; add flavoring to +taste, vanilla, lemon juice, grated rind of lemon or orange. To the +whites of the three eggs add one-half saltspoon of salt and beat until +very stiff. Stir in lightly one-half cup of flour and then fold in the +beaten whites very gently. Press the mixture through a pastry tube on a +baking-tin, covered with paper in portions one-half inch wide by four +inches long, or drop on oblong molds; sift a little powdered sugar on +top of each cake, and bake from ten to fifteen minutes in a moderate +oven. Do not let brown. Remove immediately from pan, brush the flat +surface of one cake with white of egg and press the underside of a +second cake upon the first. + + +JELLY ROLL + +Take three eggs creamed with one cup of granulated sugar, one cup of +flour sifted with two teaspoons of baking-powder, add one-half cup of +boiling water. Bake in broad pan--while hot, remove from pan and lay on +cloth wet with cold water. Spread with jelly and roll quickly. Sprinkle +with powdered sugar. + + +ANGEL FOOD + +Sift one cup of pastry flour once, then measure and sift three times. +Add a pinch of salt to the whites of eight or nine eggs or just one cup +of whites, beat about one-half, add one-half teaspoon of cream of +tartar, then beat the whites until they will stand of their own weight; +add one and one-fourth cups of sugar, then flour, not by stirring but +folding over and over until thoroughly mixed in; flavor with one-half +teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent +tube pan preferred. Place the cake in an oven that will just warm it +enough through until the batter has raised to the top of the mold, then +increase the heat gradually until the cake is well browned over; if by +pressing the top of the cake with the finger it will spring back without +leaving the imprint of the finger the cake is done through. Great care +should be taken that the oven is not too hot to begin with as the cake +will rise too fast and settle or fall in the baking. Bake thirty-five to +forty minutes. When done, invert the pan; when cool remove from pan. + + +SUNSHINE CAKE + +Beat yolks of five eggs lightly, add one teaspoon of vanilla, or grated +rind of one lemon. In another bowl beat seven whites to a froth with a +scant one-half teaspoon of cream of tartar, then beat until whites are +very stiff. Gradually add one cup of granulated sugar, sifted three +times, to the beaten whites. Fold whites and sugar, when beaten, into +the beaten yolks. Sift one cup of flour three times, then put into +sifter and shake lightly, fold into the cake. Bake forty minutes in +ungreased cake pan. As directed for sponge cake invert pan. Remove cake +when it has cooled. + + +MOCHA TORTS + +Beat one cup of powdered sugar with the yolks of four eggs; when very +light, add one cup of sifted flour in which has been mixed one teaspoon +of baking-powder, add three tablespoons of cold water, one-half teaspoon +of vanilla, one tablespoon essence of mocha, add the stiffly-beaten +whites and bake fifteen to twenty minutes in two layer pans in a +moderate oven. Spread when cold with one-half pint of cream to which has +been added one tablespoon of mocha essence, one and one-half tablespoon +of powdered sugar and then well whipped. Garnish with pounded almonds. + + +PEACH SHORTCAKE + +Make a sponge cake batter of four eggs, one cup of pulverized sugar, a +pinch of salt and one cup of flour. Beat the eggs with the sugar until +very light. Beat until the consistency of dough and add the grated peel +of a lemon, and last the sifted flour. No baking-powder necessary. Bake +in jelly tins. Cut the peaches quite fine and sugar bountifully. Put +between layers. Eat with cream. + +The same recipe may be used for Strawberry Shortcake. + + +BREMEN APPLE TORTE + +Take seven peeled and cored apples, six tablespoons of sugar, two +tablespoons of butter, and cook together until apples are soft. Cream +six eggs; add to them one pint of sour cream, one tablespoon of vanilla, +one-half teaspoon of cinnamon, and sugar to taste; then pour into the +cooked apples and let all boil together till thick. Remove from stove. +Take three cups of finely rolled zwieback, and in the bottom of a +well-greased pan put a layer of two cups of crumbs, then a layer of the +apple mixture, a layer of the remaining crumbs, and lastly lumps of +butter over all. Bake one hour. + + +VIENNA PRATER CAKE + +Cream the yolks of six eggs with one cup of granulated sugar. Add +three-fourths cup of sifted chocolate, three-fourths cup of flour +(sifted twice), one and one-half teaspoon of vanilla. Add the beaten +whites. Bake thirty minutes. When cold; cut in half and fill with the +following: One cup of milk, yolks of two eggs, one cup of chopped +walnuts. Boil, stirring constantly to prevent curdling. Sweeten to +taste, and after removing from the fire add one tablespoon of rum. +Spread while hot. + + +SAND TORTE + +Cream one-half pound of butter with one-half pound of sugar; drop in, +one at a time, the yolks of six eggs. Add one small wine glass of rum, +one-fourth pound of corn-starch, and one-fourth pound of flour that have +been thoroughly mixed; one teaspoon of baking-powder, the beaten whites +of six eggs. Bake one hour in a moderate oven. + + +ALMOND CAKE OR MANDEL TORTE, No. 1 + +Take one-half pound of almonds and blanch by pouring boiling water over +them, and pound in a mortar or grate on grater (the latter is best). +Beat yolks of eight eggs vigorously with one cup of sugar, add one-half +lemon, grated peel and juice, one tablespoon of brandy, and four +lady-fingers grated, the almonds, and fold in the stiffly-beaten whites +of eggs. Bake in moderate oven one hour. + + +ALMOND CAKE OR MANDEL TORTE, No. 2 + +Take one-fourth pound of sweet almonds and one-eighth pound of bitter +ones mixed. Blanch them the day previous to using and then grate or +pound them as fine as powder. Beat until light the yolks of nine eggs +with eight tablespoons of granulated sugar. Add the grated peel of one +lemon and one-half teaspoon of mace or vanilla. Beat long and steadily. +Add the grated almonds and continue the stirring in one direction. Add +the juice of the lemon to the stiff-beaten whites. Grate four stale lady +fingers, add and bake slowly for one hour at least. + + +BROD TORTE + +Take six eggs, seven tablespoons of granulated sugar, seven tablespoons +of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon +of allspice, one tablespoon of jelly, grated rind and juice of one +lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half +wine glass of brandy. Beat yolks of eggs well and add sugar and beat +until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and +brandy. Then add beaten whites, and bake slowly about forty minutes. + + +RYE BREAD TORTE + +Beat the yolks of four eggs very light with one cup of sugar; add one +cup of sifted dry rye bread crumbs to which one teaspoon of +baking-powder and a pinch of salt have been added. Moisten one-half cup +of ground almonds with two tablespoons of sherry, add and lastly fold in +the beaten whites of eggs. Bake in ungreased form in moderate oven. + + +ZWIEBACK TORTE + +Beat the yolks of six eggs with one and one-eighth cups of sugar, add +one-half box of zwieback, which has been rolled very fine, add one +teaspoon of baking-powder, season with one tablespoon of rum or sherry +wine and one-half teaspoon of bitter almond extract. Lastly fold in the +stiffly-beaten whites of the six eggs and bake in ungreased form in +moderate oven three-quarters of an hour. + + +CHOCOLATE BROD TORTE + +Separate the yolks and whites of ten eggs. Beat the yolks with two cups +of pulverized sugar. When thick add one and three-fourth cups of sifted +dry rye bread crumbs, one-half pound of sweet almonds, also some bitter +ones, grated or powdered as fine as possible, one-fourth pound of +citron shredded fine, one cake of chocolate grated, the grated peel of +one lemon, the juice of one orange and one lemon, one tablespoon of +cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a +wine glass of brandy. Bake very slowly in ungreased form. Frost with a +chocolate icing, made as follows: Melt a small piece of chocolate. Beat +the white of an egg stiff with scant cup of sugar, and stir into the +melted chocolate and spread with a knife. + + +BURNT ALMOND TORTE + +Beat up four eggs with one cup of sifted powdered sugar. Beat until it +looks like a heavy batter. When you think you cannot possibly beat any +longer stir one cup of sifted flour with one-half teaspoon of +baking-powder. Stir it into batter gradually and lightly, adding three +tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth +pound of almonds (by pouring boiling water over them), remove skins, put +them on a pie plate and set them in the oven to brown slightly. +Meanwhile, melt three tablespoons of white sugar, without adding water, +stirring it all the while. Stir up the almonds in this, then remove them +from the fire and lay on a platter separately to cool. Make an icing of +the whites of three eggs beaten very stiff, with one pound of pulverized +sugar, and flavor with rose-water. Spread this upon layers and cover +each layer with almonds. When finished frost the whole cake, decorating +with almonds. + + +CHOCOLATE TORTE + +Take nine eggs, one-half pound of pulverized sugar, one-half pound of +almonds, half cut and grated; one-half pound of finest vanilla chocolate +grated, one-half pound of raisins, cut and seeded; seven soda crackers, +rolled to a powder; one teaspoon of baking-powder, juice of three lemons +and one-fourth glass of wine. Beat whites of eggs to a stiff froth and +stir in last. Beat yolks with sugar until very light; then add +chocolate, and proceed as with other torten. + + +DATE TORTE + +Beat one-half pound of pulverized sugar with the yolks of six large +eggs. Beat long and steadily until a thick batter. Add one-half pound of +dates, cut very fine, one teaspoon each of allspice and ground cinnamon, +one-fourth pound of chocolate grated, juice and peel of one lemon, three +and one-half soda crackers, rolled to a fine powder, one teaspoon of +baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can +be cut in half and put together with jelly. + + +GERMAN HAZELNUT TORTE + +Beat together for twenty minutes until very light the yolks of eight +eggs with one-half pound of granulated sugar, then add the very +stiffly-beaten whites of eggs, place the bowl in which it has been +stirred over a boiler in which water is boiling on the stove, stir +continually but slowly until all the batter is well warmed but not too +hot, add a small pinch of salt, and one-half pound of grated hazelnuts, +add the nuts gradually, mix well and pour into a greased spring form. +Bake very slowly. The grated rind of one-half lemon can be added if +desired. Ice with boiled icing. + + +LINZER TORTE + +Cream one pound of butter with one pound of sugar until foamy, then add +one by one four whole eggs. Mix well, then stir in three-fourths pound +of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth +teaspoon of cloves, one pound of flour, one teaspoon of baking-powder, +and a few drops of bitter almond essence. Put in four layer pans and +bake in slow oven. Put together with apricot, strawberry, or raspberry +jam and pineapple marmalade, each layer having a different preserve. Ice +top and sides. If only two layers are desired for home use, half the +quantity of ingredients can be used. This is a very fine cake. It is +better the second day. + + +RUSSIAN PUNCH TORTE + +Bake three layers of almond tart and flavor it with a wine glass of +arrack. When baked, scrape part of the cake out of the thickest layer, +not disturbing the rim, and reserve these crumbs to add to the following +filling: Boil one-half pound of sugar in one-fourth cup of water until +it spins a thread. Add to this syrup a wine glass of rum, and the +crumbs, and spread over the layers, piling one on top of the other. +Another way to fill this cake is to take some crab-apple jelly or apple +marmalade and thin it with a little brandy. + + +WALNUT TORTE, No. 1 + +Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat +light the yolks of twelve eggs and three-fourths pound of sugar. Add +the grated nuts and one-fourth pound of sifted flour, fold in the whites +beaten to a stiff froth. Bake in layers and fill with sweetened whipped +cream. + + +WALNUT TORTE, No. 2 + +Separate the yolks and whites of six eggs, being very careful not to get +a particle of the yolks into the whites. Sift one-half pound of +granulated sugar into the yolks and beat until thick as batter. Add a +pinch of salt to the whites and beat very stiff. Have ready one-fourth +pound of grated walnuts, reserve whole pieces for decorating the top of +cake. Add the pounded nuts to the beaten yolks, and two tablespoons of +grated lady fingers or stale sponge cake. Last add the stiffly-beaten +whites of the eggs. Bake in layers and fill with almond or plain icing. + + +CHESTNUT TORTE + +Boil one pound of chestnuts in the shells, peel them while warm, put +nuts through potato ricer or colander. Beat well the yolks of six eggs +with six tablespoons of sugar, add all the chestnut puree but two or +three tablespoons reserved for top of torte, then add three teaspoons of +baking-powder and the well-beaten whites of the six eggs; bake in +moderate oven fifteen to twenty minutes. Whip one-half pint of cream, +add to this the chestnut puree which was reserved, and a little sugar; +garnish torte with this mixture. Enough for twelve persons. + + +NUT HONEY CAKE + +Mix two cups of brown sugar, two cups of honey, six egg yolks and beat +them thoroughly. Sift together three cups of flour, one-quarter teaspoon +of salt, three teaspoons of ground cinnamon, one-half teaspoon each of +ground cloves, ground nutmeg and allspice, and one and one-half +teaspoons of soda; add one cup of chopped raisins, one-half ounce of +citron cut in small pieces, one-half ounce of candied orange peel cut in +small pieces, one-half pound of almonds coarsely chopped. Beat the +whites of three eggs very stiff and add them last. Pour the dough to the +depth of about half an inch into well-buttered tins and bake in a slow +oven for one-half hour. + + + + +*ICINGS AND FILLINGS FOR CAKES* + + +BOILED ICING + +One cup of sugar, one-third cup of boiling water, white of one egg +beaten stiff. Pour water on sugar until dissolved, heat slowly to +boiling point without stirring; boil until syrup will thread when +dropped from tip of spoon; as soon as it threads, pour slowly over +beaten white, then beat with heavy wire spoon until of proper +consistency to spread. Flavor. + + +WHITE CARAMEL ICING + +Put on to boil two cups of brown sugar, one cup of milk and a small lump +of butter. Boil until it gets as thick as cream, then beat with a fork +or egg whip until thick and creamy. Spread quickly on cake. + + +MAPLE SUGAR ICING + +Boil two cups of maple sugar with one-half cup of boiling water until it +threads from the spoon. Pour it upon the beaten whites of two eggs and +beat until cold. Spread between layers and on top of cake. Do not make +icings on cloudy or rainy days. + + +UNBOILED ICING + +Take the white of one egg and add to it the same quantity of water +(measure in an egg shell). Stir into this as much confectioner's sugar +to make it of the right consistency to spread upon the cake. Flavor with +any flavoring desired. You may color it as you would boiled frosting by +adding fruit coloring. + + +COCOANUT ICING + +Mix cocoanut with the unboiled icing. If you desire to spread it between +the cakes, scatter more cocoanut over and between the layers. + + +NUT ICING + +Mix any quantity of finely chopped nuts into any quantity of cream icing +(unboiled) as in the foregoing recipes. Ice the top of cake with plain +icing, and lay the halves of walnuts on top. + + +ORANGE ICING + +Grate the peel of one-half orange, mix with two tablespoons of orange +juice and one tablespoon of lemon juice and let stand fifteen minutes. +Strain and add to the beaten yolk of one egg. Stir in enough powdered +sugar to make it the right consistency to spread upon the cake. + + +CHOCOLATE GLAZING + +Grate two sticks of bitter chocolate, add five tablespoons of powdered +sugar and three tablespoons of boiling water. Put on the stove, over +moderate fire, stir while boiling until smooth, glossy and thick. Spread +at once on cake and set aside to harden. + + +CHOCOLATE ICING, UNBOILED + +Beat the whites of three eggs and one and one-half cups of pulverized +sugar, added gradually while beating. Beat until very thick, then add +four tablespoons of grated chocolate and two teaspoons of vanilla. + +This quantity is sufficient for a very large cake. + + +INSTANTANEOUS FROSTING + +To the white of an unbeaten egg add one and one-fourth cups of +pulverized sugar and stir until smooth. Add three drops of rose-water, +ten of vanilla, and the juice of half a lemon. It will at once become +very white, and will harden in five or six minutes. + + +PLAIN FROSTING + +To one cup of confectioner's sugar add some liquid, either milk or +water, to make it the right consistency to spread, flavor with vanilla. +Instead of the water or milk, orange juice can be used. A little of the +rind must be added. Lemon juice can be substituted in place of vanilla. +Chocolate melted over hot water and added to the sugar and water makes a +nice chocolate icing; flavor with vanilla. + + +ALMOND ICING + +Take the whites of two eggs and one-half pound of sweet almonds, which +should be blanched, dried and grated or pounded to a paste. Beat the +whites of the eggs, add half a pound of confectioner's sugar, one +tablespoon at a time, until all is used, and then add the almonds and a +few drops of rosewater. Spread between or on top of cake. Put on thick, +and when nearly dry cover with a plain icing. If the cakes are well +dredged with a little flour after baking, and then carefully wiped +before the icing is put on, it will not run and can be spread more +smoothly. Put the frosting in the centre of the cake, dip a knife in +cold water and spread from the centre toward the edge. + + +MOCHA FROSTING + +One cup of pulverized sugar into which sift two dessertspoons of dry +cocoa, two tablespoons of strong hot coffee in which is melted a piece +of butter the size of a walnut. Beat well and add a little vanilla. + + +MARSHMALLOW FILLING + +Melt one-half pound marshmallows over hot water, cook together one cup +of sugar and one-quarter cup of cold water until it threads thoroughly. +Beat up the white of an egg and syrup and mix, then add to the melted +marshmallows and beat until creamy and cool. Can be used for cake +filling or spread between two cookies. + + +FIG FILLING + +One pound of figs chopped fine, one cup of water, one-half cup of sugar; +cook all together until soft and smooth. + + +BANANA FILLING + +Mash six bananas, add juice of one lemon and three or more tablespoons +of sugar; or add mashed bananas with whipped cream or boiled icing. + + +CREAM FILLING + +Scald two cups of milk. Mix together three-fourths of a cup of sugar, +one-third cup of flour and one-eighth teaspoon of salt. Add to three +slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over +boiling water, stirring constantly until thickened. Cool and flavor. +This can be used as a foundation for most fillings, by adding melted +chocolate, nuts, fruits, etc. + + +COFFEE FILLING + +Put three cups of warmed-over or freshly made coffee in a small +casserole, add two tablespoons of powdered sugar, one-half teaspoon of +vanilla. When at boiling point (do not let it boil), add one cup of milk +or cream. Then add one tablespoon of cornstarch which has been moistened +with cold water. Stir in while cooking till it is smooth and glossy. +When the cake is cool, pour mixture over the layers. + + +LEMON JELLY FOR LAYER CAKE + +Take one pound of sugar, yolks of eight eggs with two whole ones, the +juice of five large lemons, the grated peel of two, and one-quarter +pound of butter. Put the sugar, lemon and butter into saucepan and melt +over a gentle fire. When all is dissolved, stir in the eggs which have +been beaten, stir rapidly until it is thick as honey, and spread some of +this between the layers of cake. Pack the remainder in jelly glasses. + + +LEMON PEEL + +Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often +you will have use for the juice of lemons only. Then it will be +economical to put the lemon peel in the bottle to use for flavoring. A +teaspoon of this is sufficient for the largest cake. + + +LEMON EXTRACT + +Take the peel of half a dozen lemons and put in alcohol the same as for +vanilla. + + +VANILLA EXTRACT + +Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm +water until the skin can be rubbed off; then cut or chop in small pieces +and put in two wine bottles. Fill with half alcohol, half water; cork, +seal, and in a week's time will be ready for use. + + + + +*PIES AND PASTRY* + + +PUFF PASTE OR BLAETTER TEIG + +To make good puff paste one must have all the ingredients cold. Use a +marble slab if possible and avoid making the paste on a warm, damp day. +It should be made in a cool place as it is necessary to keep the paste +cold during the whole time of preparation. This recipe makes two pies or +four crusts, and requires one-half pound of butter and one-half teaspoon +of salt, one-half pound of flour and one-fourth to one-half cup of +ice-water. + +Cut off one-third of the butter and put the remaining two-thirds in a +bowl of ice-water. Divide this into four equal parts; pat each into a +thin sheet and set them away on ice. Mix and sift flour and salt; rub +the reserved butter into it and make as stiff as possible with +ice-water. Dust the slab with flour; turn the paste upon it; knead for +one minute, then stand it on ice for five minutes. Roll the cold paste +into a square sheet about one-third of an inch thick; place the cold +batter in the centre and fold the paste over it, first from the sides +and then the ends, keeping the shape square and folding so that the +butter is completely covered and cannot escape through any cracks as it +is rolled. Roll out to one-fourth inch thickness, keeping the square +shape and folding as before, but without butter. Continue rolling and +folding, enclosing a sheet of butter at every alternate folding until +all four sheets are used. Then turn the folded side down and roll in one +direction into a long narrow strip, keeping the edges as straight as +possible. Fold the paste over, making three even layers. Then roll again +and fold as before. Repeat the process until the dough has had six +turns. Cut into the desired shapes and place on the ice for twenty +minutes or longer before putting in the oven. + +If during the making the paste sticks to the board or pin, remove it +immediately and stand it on the ice until thoroughly chilled. Scrape the +board clean; rub with a dry cloth and dust with fresh flour before +trying again. Use as little flour as possible in rolling, but use enough +to keep the paste dry. Roll with a light, even, long stroke in every +direction, but never work the rolling-pin back and forth as that +movement toughens the paste and breaks the bubbles of air. + +The baking of puff paste is almost as important as the rolling, and the +oven must be very hot, with the greatest heat at the bottom, so that the +paste will rise before it browns. If the paste should begin to scorch, +open the drafts at once and cool the temperature by placing a pan of +ice-water in the oven. + + +FLEISCHIG PIE CRUST + +For shortening; use drippings and mix with goose, duck or chicken fat. +In the fall and winter, when poultry is plentiful and fat, save all +drippings of poultry fat for pie-crust. If you have neither, use +rendered beef fat. + +Take one-half cup of shortening, one and one-half cups of flour. Sifted +pastry flour is best. If you have none at hand take two tablespoons of +flour off each cup after sifting; add a pinch of salt. With two knives +cut the fat into the sifted flour until the shortening is in pieces as +small as peas. Then pour in six or eight tablespoons of cold water; in +summer use ice-water; work with the knife until well mixed (never use +the hand). Flour a board or marble slab, roll the dough out thin, +sprinkle with a little flour and put dabs of soft drippings here and +there, fold the dough over and roll out thin again and spread with fat +and sprinkle with flour, repeat this and then roll out not too thin and +line a pie-plate with this dough. Always cut dough for lower crust a +little larger than the upper dough and do not stretch the dough when +lining pie-pan or plate. + +If fruit is to be used for the filling, brush over top of the dough with +white of egg slightly beaten, or sprinkle with one tablespoon of bread +crumbs to prevent the dough from becoming soggy. + +Put in the filling, brush over the edge of pastry with cold water, lay +the second round of paste loosely over the filling; press the edges +together lightly, and trim, if needed. Cut several slits in the top +crust or prick it with a fork before putting it in place. + +Bake from thirty-five to forty-five minutes until crust is a nice brown. + +A gas stove is more satisfactory for baking pies than a coal stove as +pies require the greatest heat at the bottom. + +The recipe given above makes two crusts. Bake pies having a cooked +filling in a quick oven and those with an uncooked filling in a +moderate oven. Let pies cool upon plates on which they were made because +slipping them onto cold plates develops moisture which always destroys +the crispness of the lower crust. + + +TO MAKE AND BAKE A MERINGUE + +To beat and bake a meringue have cold, fresh eggs, beat the whites until +frothy; add to each white one level tablespoon of powdered sugar. Beat +until so stiff that it can be cut with a knife. Spread on the pie and +bake with, the oven door open until a rich golden brown. Too much sugar +causes a meringue to liquefy; if not baked long enough the same effect +is produced. + + +PIE CRUST (MERBERTEIG) + +Rub one cup of butter to a cream, add four cups of sifted flour, a pinch +of salt and a tablespoon of brown sugar; work these together until the +flour looks like sand, then take the yolk of an egg, a wine-glass of +brandy, one-half cup of ice-water and work it into the flour lightly. Do +not use the hands; knead with a knife or wooden spoon, knead as little +as possible. If the dough is of the right consistency no flour will be +required when rolling out the dough. If it is necessary to use flour use +as little as possible. Work quickly, handle dough as little as possible +and bake in a hot oven. Follow directions given with Fleischig Pie +Crust. Fat may be substituted for butter in the above recipe. + + +PARVE, COOKIE AND PIE DOUGH + +Sift into a mixing-bowl one and one-half cups of flour and one-half +teaspoon of baking-powder. Make a depression in the centre; into this +pour a generous half cup of oil and an exact half cup of very cold (or +ice) water; add pinch of salt, mix quickly with a fork, divide in two +portions; do not knead, but roll on a well-floured board, spread on +pans, fill and bake at once in a quick oven. + +No failure is possible if the formula is accurately followed and these +things observed; ingredients cold, no kneading or re-rolling; dough must +not stand, but the whole process must be completed as rapidly as +possible. + +Do not pinch or crimp the edge of this or any other pie. To do so makes +a hard edge that no one cares to eat. Instead, trim the edges in the +usual way, then place the palms of the hand on opposite sides of the pie +and raise the dough until the edges stand straight up. This prevents +all leakage and the crust is tender to the last morsel. + + +TARTLETS + +Roll puff paste one-eighth of an inch thick; cut it into squares; turn +the points together into the middle and press slightly to make them +stay. Bake until thoroughly done; place a spoonful of jam in the centre +of each; cover the jam with meringue and brown the meringue in a quick +oven. + +By brushing the top of the paste with beaten egg, diluted with one +teaspoon of water, a glazed appearance may be obtained. + + +BANBURY TARTS + +Cut one cup of seeded muscatel raisins and one cup of nuts in small +pieces, add one cup of sugar, one well-beaten egg, one tablespoon of +water, the juice and grated rind of one lemon. Mix well. Line patty-pans +with pie dough, fill with mixture and bake until crust is brown. + + +FRUIT TARTLETS + +If canned fruit is used, take a large can of any kind of fruit, drain +all the syrup off and put in a saucepan with an equal quantity of sugar. +Cook until it forms a syrup, then pour in the fruit, which has been +stoned (if necessary), and cook until the whole is a syrupy mass. + +If fresh fruit is used, put on two parts of sugar to one of water and +cook until syrupy, then add the fruit, which has been peeled, sliced and +stoned, and cook until the whole is a thick, syrupy mass. + +Line the patty cases or plain muffin rings with the puff paste. Put a +spoonful or two of the fruit in each one and bake a nice brown. Peaches, +white cherries, Malaga grapes, huckleberries and apples make nice +tartlets. + +One large can California fruit fills twelve tartlets. + + +APPLE FLADEN (HUNGARIAN) + +Rub together on a pastry-board one-half pound of sweet butter with one +pound (four cups sifted) of flour, add four tablespoons of powdered +sugar, a little salt, four egg yolks and moisten with one-half cup of +sour cream; cover and set aside in the ice-box for one-half hour. Take +two pounds of sour apples, peel, cut fine, mix with one-half cup of +light-colored raisins, sugar and cinnamon to taste. Cut the dough in two +pieces, roll out one piece and place on greased baking-pan, spread over +this four tablespoons of bread crumbs and the chopped sugared apples, +roll out the other half of dough, place on top and spread with white of +one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot +oven. + + +LINSER TART + +Make a dough of one-half pound each of flour, sugar and almonds that are +grated with peel on, two eggs, a little allspice, a little citron, pinch +of salt. Flavor with brandy. Take a little more than half, roll it out +and line a pie-pan, put strawberry jam on and then cut rest of dough in +strips and cover the same as you would prune pie. Brush these strips +with yolk of egg and bake in moderate oven. + + +MACAROON TARTS + +Line a gem or muffin-pan with rich pie dough; half fill each tart with +any desired preserve, and bake in a quick oven. Beat the whites of three +eggs to a stiff froth and add one-half pound of powdered sugar and stir +about ten minutes or until very light, and gradually one-half pound of +grated almonds. Divide this macaroon paste into equal portions. Roll and +shape into strips, dusting hands with powdered sugar in place of flour. +Place these strips on the baked tarts in parallel rows to cross each +other diagonally. Return to oven and bake in a slow oven about fifteen +minutes. Let remain in pans until almost cold. + + +LEMON TART (FLEISCHIG) + +Make a rich crust and bake in small spring form. Beat three whole eggs +and yolks of three very light with one cup of sugar. Add juice of three +lemons and grated rind of one, and juice of one orange. Put whole on +stove and stir until it comes to a boil. Put on baked crust, spread a +meringue made of the remaining three whites and three tablespoons of +sugar on top, and put in oven to brown. May be used as a filling for +tartlets. + + +VIENNA PASTRY FOR KIPFEL + +Take one-half pound of pot cheese and one-half pound of butter and two +cups of flour sifted four times, add a pinch of salt and work these +ingredients into a dough; make thirty small balls of it and put on a +platter on the ice overnight. In the morning roll each ball separately +into two-inch squares. These squares may be filled with, a teaspoon of +jelly put in the centre and the squares folded over like an envelop; or +fill them with one-half pound of walnuts, ground; one-half cup of sugar +and moisten with a little hot milk. Roll and twist into shape. Brush +with beaten egg and bake in a moderately hot oven. + + +CHEESE STRAWS + +One-half cup of flour, two tablespoons of butter, four tablespoons of +grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water +to moisten. Mix as little as possible. Roll out about a quarter of an +inch thick and cut into long, narrow strips. Shake a little more cheese +on top and bake in hot oven. This is also an excellent pie crust for one +pie, omitting pepper and cheese. + +Serve cheese straws with salads. + + +LAMPLICH + +Make a mince-meat by chopping finely eight medium-sized apples, one-half +pound each of raisins, currants and sugar, a little citron peel, two or +three cloves and one teaspoon of powdered cinnamon. + +Cut some good puff paste into little triangles and fill with the mince, +turning the corners of the paste over it so as to make little puffs. +Place these closely together and on a buttered baking-dish until it is +full. Now mix two tablespoons of melted butter with one teacup of thick +syrup flavored with essence of lemon, and pour it over the puffs. Bake +until done in a rather slow oven. + + +MIRLITIOUS + +Pound and sift six macaroons; add one tablespoon of grated chocolate and +one pint of hot milk. Let stand ten minutes, and then add yolks of three +eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line +patty-tins with puff paste; fill with the mixture and bake twenty +minutes. + + +APPLE PIE, No. 1 + +Pare, core and slice four apples. Line a pie-plate with plain pastry. +Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half +cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two +tablespoons of water if apples are not juicy. Cover with upper crust, +slash and prick and bake in moderate oven until the crust is brown and +the fruit is soft. + + +APPLE PIE, No. 2 + +Put in saucepan one-half cup of sugar and one-fourth cup of water, let +it boil a few minutes, then lay in five large apples or six small ones, +which have previously been peeled and quartered; cover with a lid and +steam until tender but not broken. Line pie-plate with rich milchig +pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of +butter drop a few drops of syrup over all and bake. + + +INDIVIDUAL APPLE DUMPLINGS + +Butter six muffin rings and set them on a shallow agate pan which has +been well buttered. Fill the rings with sliced apples. Make a dough of +one and one-half cups of pastry flour sifted several times with one-half +teaspoon of salt and three level teaspoons of baking-powder. Chop into +the dry ingredients one-fourth of a cup of shortening, gradually add +three-fourths of a cup of milk or water. Drop the dough on the apples on +the rings. Let bake about twenty minutes. With a spatula remove each +dumpling from the ring, place on dish with the crust side down. Serve +with cream and sugar, hard sauce or with a fruit sauce. + + +WHIPPED CREAM PIE + +Make a crust as rich as possible and line a deep tin. Bake quickly in a +hot oven and spread it with a layer of jelly or jam. Next whip one cup +of sweet cream until it is thick. Set the cream in a bowl of ice while +whipping. Sweeten slightly and flavor with vanilla, spread this over the +pie and put in a cool place until wanted. + + +GRATED APPLE PIE + +Line a pie-plate with a rich puff paste. Pare and grate four or five +large tart apples into a bowl into which you have stirred the yolks of +two eggs with about half a cup of sugar. Add a few raisins, a few +currants, a few pounded almonds, a pinch of ground cinnamon, and the +grated peel of a lemon. Have no top crust. Bake in a quick oven. In the +meantime, make a meringue of the whites of the eggs by beating them to a +very stiff froth and add about three tablespoons of pulverized sugar. +Spread this over the pie when baked and set back in the oven until +brown. Eat cold. + + +APPLE CUSTARD PIE + +Line your pie-plates with a rich crust. Slice apples thin, half fill +your plates and pour over them a custard made of four eggs and two cups +of milk, sweetened and seasoned to taste. + + +CHERRY PIE, No. 1 + +Line a pie-plate with rich paste, sprinkle cornstarch lightly over the +bottom crust and fill with cherries and regulate the quantity of sugar +you scatter over them by their sweetness. Bake with an upper crust, +secure the edges well by pinching firmly together. Eat cold. + + +CHERRY PIE, No. 2 + +Pick the stems out of your cherries and put them in an earthen crock, +then set them in the oven until they get hot. Take them out and seed +them. Make tarts with or without tops and sugar to your taste. The +heating of the fruit gives the flavor of the seed, which is very rich, +but the seeding of them while hot is not a delightful job. Made this way +they need no water for juice. + + +SNOWBALLS + +Pare and core nice large baking apples, fill the holes with some +preserves or jam, roil the apples in sugar and cover with a rich pie +crust and bake. When done, cover with a boiled icing and set back in the +oven, leaving both doors open to let the icing dry. + + +BLACKBERRY AND CURRANT PIE + +When ready to make the pie, mix as much fruit in a bowl as required, +sweeten, stirring the sugar through the berries and currants lightly +with a spoon. Dust in a little flour and stir it through the fruit. Cut +one of the pieces of pastry in halves, dust the pastry-board with flour +and roll the lump of pastry out very thin, cover the pie-plate, a big +deep one, with the pastry, trim off the edges with a knife, cutting from +you. Fill the dish with the fruit, dust the surface well with flour. +Roll out the other piece for the top crust, fold it over the rolling +pin, cut a few gashes in it for a steam vent. + +Carefully put on the top crust, trim it well about the edge of the +pie-plate. Press it closely together with the end of your thumb or with +a pastry knife and stand the pie in a moderate oven and bake till the +surface is a delicate brown. Then remove the pie and let it stand until +it is cool. + +The top crust may be made lattice fashion by cutting the pastry in +strips, but it will not be as good as between two closed crusts. + + +CUSTARD PIE + +Line the pie-plate with a rich crust. Beat up four eggs light with +one-half cup of sugar, a pinch of salt, one pint of milk and grated +nutmeg or grated lemon peel, and pour in shell and bake in slow oven. + + +CREAM PIE + +First line a pie-plate with puff paste and bake, and then make a cream +of the yolks of four eggs, a little more than a pint of milk, one +tablespoon of cornstarch and four tablespoons of sugar, and flavor with +two teaspoons of vanilla. Pour on crust and bake; beat up the whites +with two tablespoons of powdered sugar and half a teaspoon of cream of +tartar. Spread on top of pie and set back in the oven until baked a +light brown. + + +COCOANUT PIE + +Line a pie-plate with puff paste and fill with the following custard: +Butter size of an egg, creamed with one cup of granulated sugar, one +tablespoon of flour, three-fourths cup of grated cocoanut, one +tablespoon of milk, vanilla, pinch of salt, and the beaten whites of +three eggs. + + +COCOANUT LEMON PIE + +Beat the yolks of six eggs and one cup of sugar until very light, +squeeze in the juice of three lemons and the rind of two of them, stir +well, then add one-half of a cocoanut grated, and lastly add the whites +of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich +pastry, sprinkle a little flour over it, pour in the lemon mixture and +bake. This makes one pie in deep pie-plate. + + +LEMON PIE, No. 1 + +Cover the reverse side of a deep pie-plate with a rich puff paste, and +bake a light brown. Remove from the oven until the filling is prepared. +Take a large juicy lemon, grate and peel and squeeze out every drop of +juice. Now take the lemon and put it into a cup of boiling water to +extract every particle of juice. Put the cup of water on to boil with +the lemon juice and grated peel, and a cup of sugar; beat up the yolks +of four eggs very light and add to this gradually the boiling lemon +juice. Return to the kettle and boil. Then wet a teaspoon of cornstarch +with a very little cold water, and add also a teaspoon of butter and +when the boiling mixture has thickened remove from the fire and let it +cool. Beat up the whites of the eggs to a very stiff froth, add half of +the froth to the lemon mixture and reserve the other half for the top of +the pie. Bake the lemon cream in the baked pie-crust. Add a few +tablespoons of powdered sugar and half a teaspoon of cream of tartar to +the remaining beaten whites. If you desire to have the meringue extra +thick, add the whites of one or more eggs. When the pie is baked take +from the oven just long enough to spread the meringue over the top, and +set back for two or three minutes, leaving the oven doors open just the +least bit, so as not to have it brown too quickly. + + +LEMON PIE, No. 2 + +Line a deep pie-plate with nice crust, then prepare a filling as +follows: After removing the crust from two slices of bread about two +inches thick, pour over it one cup of boiling water; add one +dessertspoon of butler, and beat until the bread is well soaked and +smooth; then add the juice and rind of one lemon, one cup of sugar, the +yolks of two eggs, well beaten, and a little salt; mix well; fill pie +with mixture and bake in hot oven until firm. Beat white of two eggs to +a stiff froth, add four tablespoons of powdered sugar and spread on top +and brown. + + +MOCK MINCE PIE + +Pare, core, and chop fine eight tart apples. Add one cup of seedless +raisins, one-half cup of currants, one ounce of chopped citron, one-half +teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt +and grated nutmeg. Pour over whole one tablespoon of brandy, and juice +and rind of one lemon. Line bottom and sides of plate with crust, fill +in with mixture, and put strips of dough across. + + +MINCE PIE + +Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half +pound chopped suet, shredded very fine, and all gristle removed. Mix in +a bowl two pounds of seeded raisins, two pounds of currants, one-half +pound of citron, chopped very fine. Two tablespoons of cinnamon, two +tablespoons of mace, one grated nutmeg, one tablespoon of cloves, +allspice, and salt. Mix this with meat and suet. Then take two cups of +white wine, two and one-half pounds of brown sugar. Let stand. Chop fine +four apples, and add meat to fruits. Then mix wine with whole, stir +well, and put up in small stone jars. This will keep all winter in a +cool place. Let stand at least two days before using. Line pie-plates +with a rich crust, fill with mince meat mixture, put a rich paste crust +on top, or strips if preferred, prick slightly and bake. Serve warm, not +hot. + + +PUMPKIN PIE + +Press through a sieve one pint of stewed pumpkin, add four eggs and a +scant cup of sugar. Beat yolks and sugar together until very thick and +add one pint of milk to the beaten eggs. Then add the pressed pumpkin, +one-half teaspoon of cinnamon, less than one-half teaspoon of mace and +grated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very +rich crust without cover. + + +GRAPE PIE + +Squeeze out the pulps and put them in one vessel, the skins into +another. Then simmer the pulp a little and press it through a colander +to separate the seeds. Then put the skins and pulps together and they +are ready for the pies. + + +HUCKLEBERRY PIE + +Line a pie-plate with rich pastry. Pick, clean and wash one pint of +huckleberries, drain and lay them thickly on the crust. Sprinkle thickly +with sugar, lightly with cinnamon, and drop bits of butter over the top. +Bake a nice even brown. + + +PEACH CREAM TARTS + +One cup of butter, and a little salt; cut through just enough flour to +thoroughly mix, a cup of ice-water, one whole egg and the yolks of two +eggs mixed with a tablespoon of brown sugar. Add to the flour in which +you have previously sifted two teaspoons of baking-powder. Handle the +dough as little as possible in mixing. Bake in round rings in a hot oven +until a light brown. When baked, sift pulverized sugar over the top and +fill the hollow centre with a compote of peaches. Heap whipped cream or +ice-cream on top of each one, the latter being preferable. + + +MOCK CHERRY PIE + +Cover the bottom of pie-plate with rich crust; reserve enough for upper +crust. For filling use two cups of cranberries, cut in halves; one cup +of raisins, cut in pieces; two cups of sugar, butter the size of walnut. +Dredge with flour, sprinkle with water. Bake thirty minutes in a +moderate oven. + + +PEACH CREAM PIE + +Line a pie-plate with a rich crust and bake, then fill with a layer of +sweetened grated peaches which have had a few pounded peach kernels +added to them. Whip one cup of rich cream, sweeten and flavor and spread +over the peaches. Set in ice-chest until wanted. + + +PEACH PIE, No. 1 + +Line a pie-plate with a rich pie-crust, cover thickly with peaches that +have been pared and sliced fine (canned peaches may be used when others +are not to be had), adding; sugar and cover with strips of dough; bake +quickly. + + +PEACH PIE, No. 2 + +Pare, stone, and slice the peaches. Line a deep pie-plate with a rich +paste, sprinkle a little flour over the bottom crust and lay in your +fruit, sprinkle sugar liberally over them in proportion to their +sweetness. Add a few peach kernels, pounded fine, to each pie and bake +with crossbars of paste across the top. If you want it extra fine, with +the whites of three eggs to a stiff froth and sweeten with about four +tablespoons of pulverized sugar, adding one-fourth of a teaspoon of +cream tartar, spread over the pie and return to the oven until the +meringue is set. Eat cold. + + +PINEAPPLE PIE, No. 1 + +Line your pie-plate with a rich paste, slice pineapples as thin as +possible, sprinkle sugar over them abundantly and put flakes of sugar +here and there. Cover and bake. + +You may make pineapple pies according to any of the plain apple pie +recipes. + + +PINEAPPLE PIE, No. 2 + +Pare and core the pineapple and cut into small slices and sprinkle +abundantly with sugar and set it away in a covered dish to draw enough +juice to stew the pineapple in. Bake two shells on perforated pie-plates +of a rich pie dough. When the pineapple is stewed soft enough to mash, +mash it and set it away to cool. When the crust is baked and cool whip +half a pint of sweet cream and mix with the pineapple and fill in the +baked shell. + + +PRUNE AND RAISIN PIE + +Use one-half pound of prunes, cooked until soft enough to remove the +stones. Mash with a fork and add the juice in which they have been +cooked; one-half cup of raisins, cooked in a little water for a few +minutes until soft; add to the prune mixture with one-half cup of sugar; +a little ground clove or lemon juice improves the flavor. Bake with two +crusts. + + +PRUNE PIE + +Make a rich pie paste. After the paste is rolled out thin and the +pie-plate lined with it, put in a layer of prunes that have been stewed +the day before, with the addition of several slices of lemon and no +sugar. + +Split the prunes in halves and remove the pits before laying them on the +pie crust. + +After the first layer is in sprinkle it well with sugar, then pour over +the sugar three or four tablespoons of the prune juice and dust the +surface lightly with flour. + +Repeat this process till there are three layers, then cut enough of the +paste in strips to cover the top of the fruit with a lattice crust and +bake the pie in a rather quick oven. + +Few pies can excel this in daintiness of flavor. + + +PLUM PIE + +Select large purple plums, about fifteen plums for a good-sized pie; cut +them in halves, remove the kernels and dip each half in flour. Line your +pie-tin with a rich paste and lay in the plums, close together, and +sprinkle thickly with a whole cup of sugar. Lay strips of paste across +the top, into bars, also a strip around the rim, and press all around +the edge with a pointed knife or fork, which will make a fancy border. +Sift powdered sugar on top. Damson pie is made in the same way. Eat +cold. + + +RHUBARB PIE + +Make a very rich crust, and over the bottom layer sprinkle a large +tablespoon of sugar and a good teaspoon of flour. Fill half-full of +rhubarb that has been cut up, scatter in one-fourth cup of strawberries +or raspberries, sprinkle with more sugar and flour, and then proceed as +before. Over the top dot bits of butter and another dusting of flour. +Use a good cup of sugar to a pie. Pinch the crusts together well after +wetting them, to prevent the juice, which should be so thick that it +does not soak through the lower crust at all, from cooking out. + + +STRAWBERRY PIE + +Make a rich fleischig pie-crust and bake on the reverse side of pie-pan. +Pick a quart of berries, wash and drain, then sugar. Take the yolks of +four eggs beaten well with one-half cup of sugar and stir the beaten +whites gently into this mixture. Pour over strawberries. Put in +pie-crust and bake until brown. This mixture with most all fruit pies +will be found delicious. + + +SWEET POTATO PIE + +Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of +sweet milk. Beat three whole eggs very light with one-half cup of sugar. +Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one +teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line +pie-plate with crust, fill with mixture, and bake in quick oven. + + +VINEGAR PIE + +Line a pie-plate with a rich crust and fill with the following mixture: +One cup of vinegar, two of water and two cups of sugar, boil; add a lump +of butter and enough cornstarch to thicken; flavor with lemon essence +and put in a shell and bake. + + +MOHNTORTE + +Line a form with a rich puff paste, fill with half a pound of white mohn +(poppy seed) which has been previously soaked in milk and then ground. +Add a quarter of a pound of sugar and the yolks of six eggs; stir all +together in one direction until quite thick. Then stir the beaten +whites, to which add two ounces of sifted flour and a quarter of a pound +of melted butter. Fill and bake. When done, frost either with vanilla or +rose frosting. + + +RAISIN PIE + +Line pie pan with rounds of rich pastry, fill with same mixture as for +"Banbury Tarts"; cover with a round of pastry and bake a light brown. + + +RAISIN AND RHUBARB PIE + +Chop one cup of rhubarb and one cup of raisins together, add two +tablespoons of melted butter or chicken fat, grated rind and juice of +one lemon, one cup of sugar, one well beaten egg, one-quarter cup of +bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients +thoroughly. Bake between two rounds of pastry. Canned rhubarb may be +used. + + + + +*COOKIES* + + +In baking small cakes and cookies, grease the pans. If the pans cool +before you can take off the cookies, set back on stove for a few +moments. The cakes will then slip off easily. Sponge, drop cakes, anise +cakes, etc., are better baked on floured pans. + +A whole raisin, an almond blanched, a piece of citron or half a walnut +may be used to decorate. + +A good way to glaze is, when cookies are about baked, rub over with a +brush dipped in sugar and water and return to oven a moment. + + +FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS) + +Make a paste by working three-fourths pound of butter into one pound of +flour, with three-fourths pound of light brown sugar, one egg, one +teaspoon of cinnamon, and a pinch of salt. + +Next mix one-half pound of finely chopped citron peel with one-half +pound of ground almonds, and three ounces of butter. Then flavor with +one-half teaspoon of vanilla and bind with the yolks of two eggs. + +Roll out the dough and divide into two parts. Place one-half on a +well-buttered flat pan and spread the mixture over it and cover with the +other half of the paste. Brush with beaten egg, sprinkle with poppy seed +and bake in a moderately quick oven for one-half hour. When done let +cool and then cut into square or oblong pieces. + +The butter cakes may be made of one layer of dough sprinkled with citron +and almonds and some poppy seed. + + +SUGAR COOKIES + +In a mixing bowl put a cup of sweet butter and two cups of granulated +sugar; beat these ingredients to a cream, then add three eggs, grated +lemon rind, and four tablespoons of brandy. Beat the added ingredients +thoroughly with the others till the mixture is smooth and creamy. Sift +three cups of flour in a big bowl with a teaspoon of salt and three +teaspoons of baking-powder; stir this a little at a time in the bowl +with the other ingredients, until the mixture is a light dough, just +stiff enough to roll out. If there is not enough flour, sift more in to +make the dough the desired stiffness; then dust the pastry board well +with flour, put part of the dough on the board, toss it lightly with +your hands from side to side till the dough is covered with flour. Then +dust the rolling-pin well with flour and roll the dough very thin; cut +it in shapes with a cookie cutter, lift each cookie up carefully with a +pancake turner, slip them quickly in a big baking-pan, the inside of +which has been well rubbed with flour, and bake them in a moderate oven +till light brown. + +Just a moment before taking the pan out of the oven sprinkle the surface +of the cookies lightly with granulated sugar. When a little cool take +the cookies out of the pan with the pancake turner and lay them on a big +platter. When they are cold put the cookies in a stone crock. + +It is a good plan to have two or three baking-pans so, while one panful +is baking, another may be filled and be ready to put in the oven when +the other is removed. Only put enough dough on the pastry board at a +time to roll out nicely on it. + + +OLD-FASHIONED HAMBURGER COOKIES + +Take one pound of butter one pound of sugar, yolks of six eggs, +hard-boiled, and flour enough to make a dough that is not too stiff. + +Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place +the ammonia in a large bowl and pour one cup of scalding milk over it. +After this has cooled add it to the dough with one-half cup of cold +milk. Flavor to taste. Flour the pans and the cookie dough. Roll and +proceed as with sugar cookies. + + +MOTHER'S DELICIOUS COOKIES (MERBER KUCHEN) + +Take ten boiled eggs and two raw ones, one pound of best butter, half a +pound of almonds, one lemon, some cinnamon one wineglass of brandy, one +pound of pulverized sugar and about one pound and a half of flour. This +quantity makes one hundred cookies, and like fruit cake, age improves +them, in other words, the older the better. Now to begin with: Set a +dish of boiling water on the stove, when it boils hard, break the eggs +carefully, one at a time, dropping the whites in a deep porcelain dish, +and set away in a cool place. Take each yolk as you break the egg and +put it in a half shell, and lay it in the boiling water until you have +ten boiling. When boiled hard take them up and lay them on a plate to +cool. In the meantime, cream the butter with a pound of pulverized +sugar, add the grated peel of a lemon, a teaspoon of cinnamon and half +of the almonds, which have been blanched and pounded or grated (reserve +the other half for the top of the cookies, which should not be grated, +but pounded). Add the hard-boiled yolks, which must be grated, and the +two raw eggs, sift in the flour, and add the brandy. Beat up the whites +of the twelve eggs very stiff, add half to the dough, reserving the +other half, but do not make the dough stiff, as it should be so rich +that you can hardly handle it. Flour the baking-board well, roll out +about an eighth of an inch thick. Now spread with the reserved whites of +eggs, reserving half again, as you will have to roll out at least twice +on a large baking-board. Sprinkle well with the pounded almonds after +you have spread the beaten whites of the eggs on top, also sugar and +cinnamon. Cut with a cookie-cutter. Have at least five large pans +greased ready to receive them. See that you have a good fire. Time to +bake, five to ten minutes. Pack them away when cold in a stone jar or +tin cake-box. These cookies will keep a long time. + + +VANILLA COOKIES + +Rub one cup of butter and one cup of sugar to a cream; add two eggs and +two level teaspoons of baking-powder, flour enough to make a dough. +Flavor with vanilla, roll very thin, spread with beaten white of egg and +sugar. Proceed as for sugar cookies. + + +OLD-FASHIONED MOLASSES COOKIES + +Put in a mixing bowl one generous cup of butter which has stood in a +warm place until quite soft; add two cups of New Orleans molasses; whip +these ingredients to a foam; then add two teaspoons of powdered ginger, +one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir +these spices well through the mixture; then dissolve two teaspoons of +baking-soda in half a cup of hot water; stir it through the mixture, and +last, stir in enough sifted flour to make a light dough just stiff +enough to roll out. + +Dust the pastry board well with flour and rub the rolling-pin well with +flour; then flour the hands well, take out some of the dough, put it on +the pastry board, quickly roll it out to the thickness of a quarter of +an inch; cut the dough out with a round cutter, with or without +scallops, and put them in well-floured baking-pans and bake in a slow +oven till a golden brown. + + +SOUR MILK COOKIES + +Take one cup of butter, one cup of sugar, two or three eggs, and +two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a +little hot water; add part of it at a time to the milk until it foams as +you stir it. Be careful not to get in too much. Mix up soft only using +flour sufficient to roll out thin. A teaspoon of cardamom seed may be +sprinkled into the dough. + + +HUNGARIAN ALMOND COOKIES + +Scant one-quarter of a pound of almonds, blanched and grated; scant +one-half pound of sweet butter; not quite three-quarters of a pound of +flour; a little sugar and a pinch of salt, and two yolks. Mix this well, +pound the dough well with the rolling-pin, then roll out not too thin. +Bake. + + +NUTMEG CAKES (PFEFFERNUESSE) + +Sift one pound of flour and one pound of pulverized sugar into a large +bowl, four eggs, a piece of citron grated or chopped very fine, also the +peel of a lemon, one whole nutmeg grated, one tablespoon of ground +cinnamon, one-half teaspoon of ground cloves, and half a teaspoon of +allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of +baking-powder in with the flour. Work into little balls as large as +hickory nuts with buttered or floured hands. Bake on waxed or buttered +tins, an inch apart. + + +ANISE SEED COOKIES (SPRINGELE) + +Four eggs, not separated, but thoroughly beaten, then add one and +one-half cups of granulated sugar, and beat for thirty minutes; add two +heaping cups of flour and fourteen drops of anise seed oil; drop from a +teaspoon on well-buttered pans, and bake in a moderate oven. It will +improve them to let them stand from two to three hours in the pans +before baking. + + +CARDAMOM COOKIES + +Boil six eggs hard. When cold shell and grate the yolks (reserve the +whites for salads or to garnish vegetables), add one-half pound of +sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir +in one-half pound of butter which has been worked to a cream. Sift in as +much flour as you think will allow you to roll out the dough; take as +little as possible, a little over half a pound, and flour the board +very thick. Put in about two cents worth of cardamom seed and a little +rosewater. Cut out with a fancy cake-cutter and brush with beaten egg. +Sprinkle pounded almonds and sugar on top. + + +PURIM CAKES + +Take two cups of flour, one tablespoon of sugar, add four eggs and two +tablespoons of oil; knead all these together, roll out not very thin, +cut in squares, close two sides, prick with a fork so they will not +blister; put on tins and bake well. Then take one pound of honey, boil, +and put the squares in this and let boil a bit; then drop in one-quarter +pound of poppy seeds and put back on fire. When nice and brown sprinkle +with a little cold water, take off and put on another dish so they do +not stick to each other. + + +PARVE COOKIES + +To one pound of flour take one teaspoon of baking-powder, four eggs, +one-quarter pound of poppy seeds, three tablespoons of oil, two pounds +of sugar and a little salt; knead not too stiff and put on tins and bake +in hot oven till a nice brown. (Do not let burn.) + + +TEIGLECH + +Mix one pound of flour, one teaspoon of baking-powder, three tablespoons +of oil, and four eggs; knead very well. Roll out in strips three inches +long, place on tins and bake. Take a pound of chopped nuts, one-half +pound of honey, and one-half pound of sugar; mix thoroughly with wooden +spoon and boil with the cakes until brown. Take off the stove; wet with +cold water, spread out on board. When cold, pat with the hands to make +thin and sprinkle with dry ginger. + + +HONEY CORN CAKES + +Boil one pound of pure honey. Take one pound of cornmeal mixed with a +little ground allspice, cloves, and pepper, add the boiled honey, make a +loose batter, add one wineglass of brandy; mix all, and cool. Wet the +hands with cold water, take pieces of the dough and knead until the +dough comes clear from the hand; afterwards knead with white flour so it +is not too hard; add one pound of chopped nuts, sprinkle flour on tins, +spread dough, not too thin; leave the stove door open till it raises; +then close door, and when done take out. Spread with brandy and cut in +thin slices. + + +CROQUANTE CAKES (SMALL CAKES) + +Blanch and cut in halves three-fourths pound of shelled almonds, and +slice one-half pound of citron; mix well together and roll in a little +flour; add to them three-fourths pound of sugar, then six eggs well +beaten, and last the rest of the flour (three-fourths pound). Butter +shallow pans, and put in the mixture about two inches thick; after it is +baked in a quick oven slice cake in strips three-fourths of an inch wide +and turn each piece. Put back in oven and bake a little longer. When +cold put away in tin box. + + +KINDEL + +Two pounds of soup fat rendered a day or two before using, three pints +of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one +teaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well, +add enough beer to be able to roll. Let it stand two hours. + +Roll, cut in long strips three inches wide. Fill with the following: One +and one-half cups of brown sugar, two tablespoons of honey, two pounds +of walnuts chopped fine, one pound of stewed prunes chopped fine, two +cups of sponge cake crumbs, juice of one lemon, spices to taste, few +raisins and currants, and a little citron chopped fine; add a little +wine, a little chicken schmalz; heat a few minutes. You may use up +remnants of jellies, jams, marmalades, etc. Put plenty of filling in +centre of strips, fold over, with a round stick (use a wooden spoon), +press the dough firmly three inches apart, then with a knife cut them +apart. They will be the shape of the fig bars you buy. Grease the pan +and the top of cakes, and bake in moderate oven. They will keep--the +longer the better. + + +ALMOND MACAROONS, No. 1 + +Blanch half a pound of almonds, pound in mortar to a smooth paste, add +one pound of pulverized sugar and the beaten whites of four eggs, and +work the paste well together with the back of a spoon. Dip your hands in +water and roll the mixture into balls the size of a hickory nut and lay +on buttered or waxed paper an inch apart. When done, dip your hands in +water and pass gently over the macaroons, making the surface smooth and +shiny. Set in a cool oven three-quarters of an hour. + + +ALMOND MACAROONS, No. 2 + +Prepare the almonds by blanching them in boiling water. Strip them of +the skins and lay them on a clean towel to dry. Grate or pound one-half +pound of almonds, beat the whites of five eggs to a stiff, very stiff +froth; stir in gradually three-quarters of a pound of pulverized sugar +(use confectioner's sugar if you can get it), and then add the pounded +almonds, to which add a tablespoon of rosewater or a teaspoon of essence +of bitter almonds. Line a broad baking-pan with buttered or waxed paper +and drop upon this half a teaspoon of the mixture at a time, allowing +room enough to prevent their running together. Sift powdered sugar over +them and bake in a quick oven to a delicate brown. If the mixture has +been well beaten they will not run. Try one on a piece of paper before +you venture to bake them all. If it runs add a little more sugar. + + +ALMOND MACAROONS WITH FIGS + +Beat stiff the whites of three eggs, add one-half pound of sugar, and +one-half pound of finely cut figs, one-half pound of either blanched +almonds cut into long slices, or cut up walnuts. Heat a large pan, pass +ironing-wax over surface, lay in waxed paper, and drop spoonfuls of +mixture on paper, same distance apart. Bake very slowly in very moderate +oven. Remove and let cool; then take paper out with the macaroons, turn +over and place hot cloths on wrong; side, when cakes will drop off. + + +ALMOND STICKS--FLEISCHIG + +Take one-half glass of fat, two eggs, four cups of flour, two teaspoons +of baking-powder, one cup of water, one-half cup of sugar; knead +lightly, and roll out not too thin. Two cups of sugar, mix with two +teaspoons of cinnamon; one-half pound of grated almonds, one-half pound +of small raisins (washed). Reserve one-half of the sugar and cinnamon, +the nuts and raisins; brush the dough with melted fat and sprinkle with +almonds and sugar. Put a little of the almond and raisin mixture around +the edge and roll around twice. Cut in small pieces, brush every piece +with fat, and roll in the sugar and almonds which has been reserved for +this purpose. Place in greased pan and bake in hot oven. + + +ALMOND STICKS + +Grind two cups of almonds and reserve one-quarter cup each of sugar and +nuts, and an egg yolk for decorating. Cream one cup of butter, add +three-fourths cup of sugar, then two whole eggs, almonds and two cups of +flour. Roll thin and cut in strips or squares, with fluted cookie +cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and +bake in medium oven. + + +PLAIN WAFERS + +Sift one cup of flour and one teaspoon of salt together. Chop in one +tablespoon of butter, and add milk to make a very stiff dough; chop +thoroughly and knead until smooth; make into small balls and roll each +one into a thin wafer. Place in shallow greased and floured pans and +bake in a hot oven until they puff and are brown. + + +POPPY SEED COOKIES (MOHN PLAETZCHEN) + +Take an equal quantity of flour, sugar and butter, and mix it well by +rubbing with the hollow of the hands until small grains are formed. Then +add one cup of poppy seed, two eggs, and enough Rhine wine to hold the +dough together. Roll out the dough on a well-floured board, about half a +finger in thickness, cut into any shape desired. + + +CARAWAY SEED COOKIES + +Beat three-quarters of a pound of butter and a pound of sugar to a +cream; add three eggs, one saltspoon of salt, a gill of caraway seeds +and a teaspoon of powdered mace, stirring all well together to a cream; +then pour in a cup of sour milk in which a level teaspoon of baking-soda +is stirred. + +Hold the cup over the mixing bowl while stirring in the soda, as it will +foam over the cup. Last of all stir in enough sifted flour to make a +light dough, stiff enough to roll thin. Roll on a pastry board well +dusted with flour. Cut in round shapes and place in baking-tins well +rubbed with flour. + +Sprinkle a little sugar over the cookies and bake them in a moderate +oven till a light brown. When cool, carefully lift the cookies from the +pans with a pancake turner. + + +CITRON COOKIES + +Take one-half cup of butter and one cup and a half of sugar, and rub to +a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of +citron, cut up very fine, one teaspoon of allspice and one of cloves. +Sift one heaping teaspoon of baking-powder into enough flour to thicken. +Make stiffer than ordinary cup cake dough; flavor to suit taste, and +drop on large tins with a teaspoon. Grease the pans, and bake in a +quick oven. The best plan is to try one on a plate. If the dough runs +too much add more flour. + + +GINGER WAFERS + +Take one cup of butter, one cup of sugar, one cup of molasses, half a +cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger, +and flour enough to make a dough stiff enough to roll out thin. Shape +with cutter and bake in quick oven. + + +ANISE ZWIEBACK + +Take the yolks of five eggs, one-half pound of sugar, one tablespoon of +water, vanilla, one-half pound of flour, one teaspoon of baking-powder, +one-half of five cents worth anise seeds, and the beaten whites of the +eggs. Butter square tins and bake. When cooled cut in strips one inch +wide and toast on both sides. + + +HURRY UPS (OATMEAL) + +Sift one cup of flour with two teaspoons of baking-powder, one teaspoon +of salt, add one cup of rolled oats, one tablespoon of sugar and two +tablespoons of melted butter, mix with one-half cup of milk. + +Drop by teaspoons onto a greased pan, press well into each two or three +raisins, or a split date and bake for twenty minutes in a hot oven. Can +be served with butter, honey, or maple sugar. + + +PECAN, WALNUT, OR HICKORY NUT MACAROONS + +Take one cup of pulverized sugar, and one cup of finely-pounded nut +meats, the unbeaten whites of two eggs, two heaping teaspoons of flour, +and one scant teaspoon of baking-powder. Mix these ingredients together +and drop from a teaspoon which, you have previously dipped in cold +water, upon buttered paper. Do not put them too near each other, for +they always spread a great deal. Bake about fifteen minutes. + + +DATE MACAROONS + +Stone thirty dates; chop them fine. Cut one-half pound of almonds +lengthwise in slices, but do not blanch them. Beat the whites of two +eggs until foamy, add one cup of powdered sugar, and beat until stiff; +add the dates, then the almonds, and mix very thoroughly. Drop mixture +with teaspoon in small piles on tins, one-half inch apart. Bake thirty +minutes in a very slow oven or until dry. They are done when they leave +the pan readily. + + +MANDELCHEN + +Blanch two cups of almonds and dry them overnight. Grind very fine, add +one-half cup of sugar and enough butter to knead into a very stiff +paste. Roll very thin, cut in small rounds, place in baking-tin in +moderate oven. When done, roll in grated almonds and powdered sugar. + + +COCOANUT KISSES + +Beat the white of one egg; add one-half cup of sugar with a flavoring of +vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a +well-greased baking-pan, inverted, and bake for about ten or twelve +minutes in a slow oven. Remove from pan when cookies are cold. + + +CORNFLAKE COCOANUT KISSES + +Mix the whites of two eggs, beaten stiff, with one-half cup of sugar, +add one-half cup of shredded cocoanut, fold in two cups of corn flakes, +a pinch of salt, one-half teaspoon of vanilla. Make and bake same as +kisses above. + + +CHOCOLATE COOKIES + +Beat whites of three eggs to a snow, add three-fourths cup of powdered +sugar, one cup of ground sweet chocolate, one cup of walnuts chopped, +three tablespoons of flour. Drop by teaspoonful on greased baking-tin. +Bake in slow oven. + + +BASELER LOEKERLEIN (HONEY CAKES) + +Take half a pound of strained honey, half a pound of sifted powdered +sugar, half a pound of almonds (cut in half lengthwise), half a pound of +finest flour, one ounce of citron (cut or chopped extremely fine), peel +of a lemon, a little grated nutmeg, also a pinch of ground cloves and a +wineglass of brandy. Set the honey and sugar over the fire together, put +in the almonds, stir all up thoroughly. Next put in the spices and work +into a dough. Put away in a cold place for a week, then roll about as +thick as a finger. Bake in a quick oven and cut into strips with a sharp +knife after they are baked (do this while hot), cut three inches long +and two inches wide. + + +HONEY CAKES, No. 1 + +One pound of real honey, not jar; one cup of granulated sugar, four +eggs, one tablespoon of allspice, three tablespoons of salad-oil, four +cups of flour, well sifted; three teaspoons of baking-powder. Warm up or +heat honey, not hot, just warm. Rub yolks well with sugar, beat whites +to a froth, then mix ingredients, add flour and bake in moderate oven +for one hour. + + +HONEY CAKES, No. 2 + +Three eggs, not separated, beaten with one cup of sugar, one cup of +honey, one cup of blanched almonds chopped finely, one teaspoon each of +allspice, cloves, and cinnamon, one cup of chocolate and flour enough to +make a thick batter; one teaspoon of baking-soda. Spread very thin on +square, buttered pans, bake in a hot oven, and when done, spread with a +white icing, cut into squares, and put a half blanched almond in the +centre of each square. + + +LEKACH + +This recipe is one that is used in Palestine. It makes a honey cake not +nearly as rich as those in the foregoing recipes for honey cakes, but +will very nicely take the place of a sweet cracker to serve with tea. + +Take three cups of sifted flour, one-quarter teaspoon of salt, add three +eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind +and juice of one-half lemon and three tablespoons of honey, mix all +ingredients well. Roll on board to one-fourth inch in thickness and cut +with form. Brush with white of egg or honey diluted with water. On each +cake put an almond or walnut. Bake in moderate oven from fifteen to +twenty minutes. + + +LEBKUCHEN + +Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of +citron shredded, one-eighth pound of shelled walnuts (broken), one and +one-half cups of flour, one teaspoon of baking-powder, two teaspoons of +cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans +with well-floured hands, have about one and one-half inches thick. Bake +in very moderate oven. When baked, cut in squares and spread with icing. +Set in a cool stove or the sun to dry. + +It is best to let these cakes and all honey cakes stand a week before +using. + + +OLD-FASHIONED LEBKUCHEN + +Heat one cup of molasses, mix it with two cups of brown sugar and three +eggs, reserving one white for the icing; add one level teaspoon of +baking-soda that has been dissolved in a little milk, then put in +alternately a little flour and a cup of milk; now add one tablespoon of +mixed spices, half cup of brandy, one small cup each of chopped nuts and +citron, and lastly, flour enough to make a stiff batter. Place in +shallow pans and bake slowly. When done, cover with icing and cut in +squares or strips. + +*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten +white of one egg; flavor with one teaspoon of brandy or lemon juice. + + + + +*DESSERTS* + + +BOILED CUSTARD + +Take two cups of milk, two eggs or the yolks of three eggs, two +tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on +to heat in a double boiler. Beat the eggs thoroughly with the sugar; +into them pour the hot milk, stirring to prevent lumps. Return all to +the double boiler and cook until the custard coats the spoon, but no +longer. If the mixture should curdle, set the boiler in a pan of cold +water and beat with a wire egg-beater until smooth. When the steam +passes off add the vanilla, or other flavoring. + +In the winter, when eggs are expensive, the custard may be made with one +egg and one heaping teaspoon of cornstarch dissolved in a little cold +milk. + +If desired, the whites of the eggs may be beaten separately and added to +the custard after it is cold or beaten with sugar into a meringue. + + +CARAMEL CUSTARD + +Melt one-half cup of sugar until it is light brown in color, add four +cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter +teaspoon of salt, one teaspoon of vanilla and bake in cups as directed +for cup custard. Serve with caramel sauce. + + +CUP CUSTARD FOR SIX + +Stir until quite light four eggs, yolks and whites, and four tablespoons +of sugar; have ready four cups of scalded milk; mix, add pinch of salt +and one teaspoon of good vanilla; pour into cups and place cups into pan +of boiling water. Put into oven and bake exactly twenty-five minutes. + + +CHOCOLATE CUSTARD + +Beat yolks of three eggs, three tablespoons of sugar till light, +dissolve one heaping tablespoon of grated unsweetened chocolate, one +tablespoon of sugar and one of hot water. When dissolved, add slowly one +pint of milk heated to boiling, pour this hot mixture over the beaten +eggs and sugar, cook in double boiler, stirring constantly till it +thickens; when cool, flavor with vanilla, and place on ice. When ready +to serve, half-fill small punch glasses with the custard, heap over +them sweetened whipped cream, flavored; putting on top of each glass, +and serve cold. + + +CHOCOLATE CORNSTARCH PUDDING + +Take one quart of milk, one and one-half cups of sugar, seven heaping +tablespoons of cocoa, six level tablespoons of cornstarch, one +tablespoon of vanilla; place milk and sugar up to boil, when boiling, +add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in +cold water, let come to a boil, remove from fire and add the vanilla; +then place in mold and allow to get cold. Serve with whipped cream. + + +BLANC MANGE + +Heat one quart of milk to boiling point. Dissolve four large tablespoons +of cornstarch in a quarter cup of cold milk. Beat two whole eggs with +one-half cup of sugar until light, and add a tiny pinch of salt. When +the milk begins to boil, add a piece of butter, size of a hickory nut, +then pour it over the well-beaten eggs and sugar, mix well, and put back +on the stove. Stir until it begins to boil, then stir in the dissolved +cornstarch until the custard is very thick. Remove from the fire, flavor +with vanilla or lemon, pour into a mold, and set on ice till very cold +and firm. Serve with cream. + + +FLOATING ISLAND + +Beat light the yolks of three eggs with one-quarter cup of sugar. Scald +a pint of milk, beat up the whites of three eggs very stiff and put them +into the boiling milk, a spoonful at a time. Take out the boiled whites +and lay them on a platter; now pour the hot milk gradually on the beaten +yolks, when thoroughly mixed, return to the fire to boil. When it begins +to thicken remove. When cool, flavor with vanilla or bitter almond. Pour +into a deep glass dish; put the whites on top, and garnish with jelly or +candied fruit. Eat cold. + + +RED RASPBERRY OR CURRANT FLOAT + +Take a half-pint glass of red raspberry or currant juice and mix it with +a quarter cup of sugar. Beat the whites of four eggs to a stiff froth +and add gradually a quarter cup of powdered sugar. Press the raspberries +through a strainer to avoid seeds and by degrees beat the juice with the +sugar and eggs until so stiff that it stands in peaks. Chill it +thoroughly and serve in a glass dish half filled with cold whipped +cream. Heap on the mixture by the spoonful, like floating island. If +currant juice is used it will require a pint of sugar. + + +ROTHE GRITZE + +Take one cup of currant juice, sufficiently sweetened, and a pinch of +salt. Let this boil and add to it enough cornstarch to render it +moderately thick and then boil again for ten minutes. It should be eaten +cold with cream. (About one-quarter cup of cornstarch dissolved in cold +water will be sufficient to thicken.) + + +APPLE SNOW + +Peel and grate one large sour apple, sprinkling over it three-fourths +cup of powdered sugar as it is grated to keep it from turning dark. Add +the unbeaten whites of two eggs; beat constantly for half an hour; +arrange mound fashion on a glass dish with cold boiled custard around +it. + + +BOHEMIAN CREAM + +Stir together and whip one pint of double cream and one pint of grape +juice or grape jelly melted, this must be whipped to a froth. Drain if +needed. Put in cups and set on ice for several hours. Serve with lady +lingers. + + +PRUNE WHIP + +Soak one-half pound of prunes in cold water overnight. In the morning +let them simmer in this water until they are very soft. Remove stones +and rub through strainer. Add one-half cup of sugar and cook five +minutes or until the consistency of marmalade. When the fruit mixture is +cold, add the well-beaten whites of three eggs and one-half teaspoon of +lemon juice; add this gradually, then heap lightly in buttered dish and +bake twenty minutes in a slow oven. Serve cold with thin custard or +cream. + + +RICE CUSTARD + +Beat four eggs light with one cup of sugar. Add one cup of cooked rice, +two cups of sweet milk, juice and rind of one lemon, one-half teaspoon +of cinnamon. Pour in pudding-pan and place in a pan filled with hot +water; bake until firm in moderate oven. Serve with lemon sauce. + + +PRUNE CUSTARD + +Heat a little more than a pint of sweet milk to the boiling point, then +stir in gradually a little cold milk in which you have rubbed smooth a +heaping tablespoon of butter and a little nutmeg. Let this just come to +a boil, then pour into a buttered pudding-dish, first adding one cup of +stewed prune with the stones taken out. Bake for fifteen to twenty +minutes, according to the state of oven. A little cream improves it when +it is served in the saucers. + + +TAPIOCA CUSTARD + +Soak four tablespoons of tapioca overnight in one quart of sweet milk. +In the morning beat the yolks of three eggs with one cup of sugar. Put +the milk and tapioca on in a double boiler, adding a pinch of salt; when +this comes to boiling point stir in the eggs and sugar. Beat the whites +to a stiff froth and stir quickly and delicately into the hot mixture. +Flavor with vanilla. Eat cold. + + +WHIPPED CREAM + +To one pint of rich thick cream add one-quarter of a pound of powdered +sugar and one-half teaspoon of vanilla. + +Put in a large platter in a cool place and whip with a wire egg-whip +until perfectly smooth and velvety. Set on ice until wanted. In the +summer set the cream on ice before whipping. A good plan is to set the +bowl in another one filled with ice while whipping. + + +DESSERT WITH WHIPPED CREAM + +Line the edges of a mold or a large glass dish with lady fingers and +fill up with whipped cream. Ornament with macaroons and candied fruit. +Serve cold. + + +AMBROSIA + +Cut up into small pieces different kinds of fruit; then chop up nuts and +marshmallows (not too fine). Mix these and sugar, not allowing it to +draw too much juice. Flavor with sherry, if you like. Serve +individually, putting whipped cream on the top with a cherry. + + +MACAROON ISLAND + +Fill a glass bowl with alternate layers of macaroons and lady fingers, +sprinkle a layer of finely-chopped nuts over the cake, then a layer of +crystallized cherries. + +Boil one cup of wine, one cup of sugar and one-half cup of water +together until syrupy and thick, pour it over the contents of the bowl, +let this cool, then place a thick layer of thickly-whipped sweetened and +flavored cream over all. Serve very cold. + + +PISTACHIO CREAM + +Take out the kernels of half a pound of pistachio nuts and pound them in +a mortar with one tablespoon of brandy. Put them in a double boiler with +a pint of rich cream and add gradually the yolks of three eggs, well +beaten. Stir over the fire until it thickens and then pour carefully +into a bowl, stirring as you do so and being careful not to crack the +bowl. (Put a silver spoon into the bowl before pouring in the cream, as +this will prevent it cracking). When cold, stick pieces of the nuts over +the cream and serve. + + +TIPSY PUDDING + +Cut stale sponge cake into thin slices, spread with jelly or preserves, +put two pieces together like sandwiches and lay each slice or sandwich +on the plate on which it is to be served. Wet each piece with wine, pour +or spread a tablespoon of rich custard over each piece of pudding, and +then frost each piece with a frosting and put in a moderate oven for a +few minutes. Eat cold. + + +APPLE AND LADY-FINGER PUDDING + +Core and peel apples, take top off, chop the top with almonds, citron +and raisins; butter your pan, fill apples, sugar them and pour over a +little wine, bake until tender; when cool add four yolks of eggs beaten +with one cup of sugar, then last, add beaten whites and eight lady +fingers rolled, and juice of one whole lemon; pour over apples, bake. +Eat cold. + + +FIG DESSERT + +Soak two cups white figs overnight. In the morning boil slowly until +tender, add two cups of sugar and boil until a thick syrup is formed. +Line a dish with sponge cake or lady fingers; pour the figs in the +centre and cover with whipped cream that has been sweetened and +flavored. Decorate with candied cherries or angelica. + + +STRAWBERRIES A LA "BRIDGE" + +Into a champagne-glass put large strawberries, halved and sugared, and +an equal amount of marshmallows halved. Place on top a mass of whipped +cream, already sweetened and flavored then a single strawberry, sprinkle +with shelled pecans. + + +QUEEN OF TRIFLES + +Make a rich custard of four eggs, one cup of granulated sugar and one +quart of milk to which has been added one teaspoon of cornstarch. Let +this cook in double boiler, stirring constantly, until the custard is +very thick. Cool. + +Soak one-half pound of macaroons in sherry wine, blanch and chop +one-quarter pound of almonds, cut fine one-quarter pound of dried figs; +one-quarter pound of crystallized cherries and one-half pound of lady +fingers are required as well. + +Line a deep glass bowl with the lady fingers cut in half, add macaroons, +fruit and almonds in layers until all are used. Then pour the boiled +custard over all. Set on ice and when cold, fill the bowl with whipped +cream that has been sweetened and flavored with vanilla. Decorate with a +few cherries. + + +ICE-BOX CAKE + +One-half cup of butter creamed with one-half cup of confectioner's +sugar, three whole eggs added, one at a time, beat these all for twenty +minutes, add one-half pound of chopped nuts, one tablespoon mocha +essence or one square of bitter chocolate melted, or one teaspoon of +vanilla. + +Grease a spring form, put two dozen lady fingers around the edge, at the +bottom put one dozen macaroons, then add the filling and let this all +stand for twenty-four hours in ice-box. When ready to serve, pour +one-half pint of cream, whipped, over all and serve. + + +AUFLAUF + +Boil one cup of milk and when boiling stir in quickly one-half cup of +sifted flour and work smooth until all lumps are out and it is the +consistency of soft mashed potatoes. Stir all the while over fire. When +smooth remove from stove and while yet warm break in, one by one, yolks +of three eggs, a pinch of salt, then the beaten whites of three eggs. +Bake in well-buttered hot square pans, in very hot oven, from fifteen to +twenty minutes. Serve as soon as done with jelly or preserves. If batter +is not thick enough a little more flour must be added to the milk. + + +LEMON PUFFS + +Beat the yolks of four eggs until very light, add the stiffly-beaten +whites and then stir in two cups of milk, add a pinch of salt, three +tablespoons of fresh butter melted, and five level tablespoons of flour +that have been wet with a little of the milk from the pint, stir well +together and divide equally between cups. Butter the cups before pouring +in the mixture. Bake in hot oven until brown (generally twenty minutes). +Turn out carefully in the dish in which they are to be served, and pour +over them the following: + + +LEMON SAUCE + +Put on to boil one and one-half cups of water with juice of two lemons, +sweeten to taste, add a few small pieces of cinnamon bark; when boiling +stir in three teaspoons of cornstarch that have been dissolved in a +little cold water. Boil a few minutes, then pour over the well-beaten +yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites +of eggs, and pour over and around puffs when cold. Serve cold. + + +LEAF PUFFS + +Cream one cup of butter until soft, add two cups of sifted flour, mix +well, and add just enough sweet cream to make a nice dough, not too +soft. Roll thin, cut in long strips or squares, bake in long pans in a +moderately hot oven. When light brown, draw to the door of the oven, +sprinkle with powdered sugar and let stand a few minutes longer in the +oven. + + +SAGO PUDDING WITH STRAWBERRY JUICE + +Prepare one cup berry juice and sweeten to taste. Have ready a scant +half teacup of sago soaked one hour in water enough to cover. Boil the +sago in the fruit juice until thick like jelly. Beat up the whites of +two eggs and add to the sago while hot and remove immediately from the +stove. Mold and serve with cream or berry juice. + +This mold can be made with any kind of fruit juice preferred + + +APPLE TAPIOCA PUDDING + +Soak three-quarter cup of tapioca and boil it in one quart of water +until clear, sweetening to taste. Pare and core six apples and place +them in a baking dish. Fill the cores with sugar, pour the tapioca +around them and grate a little nutmeg over the top. Cover and bake until +the apples are soft Serve with cream. + + +RHUBARB PUDDING + +Grate some stale rye bread and take a bunch of rhubarb; cut fine without +peeling, put the cut rhubarb in a pan with a big pinch of baking-soda, +and pour boiling water over to cover. While that is steeping, grate the +rye bread and butter pudding-form well, and put crumbs all over the pan +about one-quarter inch deep, then add one-half the rhubarb that has been +well drained of the water; season with brown sugar, cinnamon, nuts and +any other seasoning you like; then some more crumbs, and other one-half +of rhubarb, and season as before the top crumbs, put flakes of butter +all over top; bake until done. + + +SCALLOPED PEACHES + +Pare a number of peaches and put them whole into a baking-tin, together +with layers of bread crumbs and sugar and add a few cloves. Bake until +the top is brown. Serve with hot butter sauce or cream. + + +CHESTNUT PUDDING + +Boil one pound of chestnuts fifteen minutes. Shell and skin them, then +put back on stove with a cup of milk and boil till tender. Rub through a +colander. Butter a mold, line it with the pulp, then add a layer of +apple sauce that has been colored with currant jelly, then another layer +of chestnuts, and again apple sauce. Squeeze lemon juice over all, and +bake in a moderate oven. Turn out on a platter and serve with whipped +cream colored with currant jelly. + + +FARINA PUDDING WITH PEACHES + +To one quart of milk add one-half cup of farina, salt, and a small piece +of butter. Boil in a double boiler until thick. Beat the yolks of four +eggs with four tablespoons of white sugar, and add this just before +taking off the fire. Stir it thoroughly, but do not let it boil any +more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth +with pulverized sugar. After the eggs have been whipped, butter a +pudding dish, put in part of the custard, in which you have mixed the +whites (If you have any extra whites of eggs beat and use them also), +then a layer of stewed or canned peaches; cover with the remaining +custard and bake. Eat with rum sauce. + + +FARINA PUDDING, No. 2 + +One and one-half pints of milk with nine level tablespoons of sugar, +five bitter and five sweet almonds chopped fine, brought to boiling +point, and twelve level tablespoons of farina dropped in slowly and +stirred constantly. Cook for twelve minutes, add vanilla to taste, then +add slowly the beaten whites of five eggs. Put it in a form and when +cold serve with a fruit sauce. + + +RICE PUDDING + +To three cups of milk, add half a cup of rice, which you have previously +scalded with hot water. Boil in a double boiler until quite soft. Beat +the yolks of three eggs with three tablespoons of white sugar, add this +just before taking it off the fire. Stir it thoroughly with a wooden +spoon, but do not let it boil any more. Add salt to the rice while +boiling, and flavor with vanilla. Beat the whites of the eggs with +powdered sugar to a stiff froth, and after putting the custard into the +pudding dish in which you wish to serve it, spread with the beaten +whites and let it brown slightly in the oven. + + +PRUNE PUDDING + +Take one quart of milk, one teaspoon of salt, one cup of sugar and two +well-beaten eggs. Heat this and then pour in slowly one cup of cream of +wheat or farina, stirring constantly. Boil fifteen minutes; then butter +a deep pudding dish and put in a layer of stewed prunes--that have been +cut up in small pieces with a scissors; on the bottom, over this, pour a +layer of the above, alternating in this order until all has been used. +Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened, +is a delicious sauce for this. + + +BROWN BETTY + +Pare, quarter, core and slice four medium-sized apples. Melt one-quarter +cup of butter and pour it with the juice of half a lemon over one cup of +bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half +lemon and one-quarter cup of sugar together. Butter a baking dish; put +in alternate layers of apple and bread crumbs, sprinkling the apples +with the sugar mixture, and making the last layer of crumbs. Pour +one-quarter cup of boiling water on before adding the last layer of +crumbs; cover and bake for thirty minutes or until the apples are soft; +then uncover and brown the crumbs. Serve with cream or with soft custard +or lemon sauce. If desired for a meat meal, substitute chicken-fat for +butter and use lemon sauce. + + +APPLE AND HONEY PUDDING + +Take four cups of raw apples cut in small pieces, two cups of bread +crumbs, one-half cup of hot water, two teaspoons of butter, two +teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple +in a well-buttered pudding dish; then a layer of crumbs. Mix the honey +and hot water. Pour part of this over the crumbs, sprinkle with cinnamon +and dot with a few bits of butter. Fill the dish with alternate layers +of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover +and bake forty-five minutes. Serve with cream. + + +QUEEN BREAD PUDDING + +Take one cup of grated bread crumbs, soak it in one pint of sweet milk; +then break three eggs; separate the whites, add to the yolks one cup of +sugar and a small piece of butter; beat it well, and squeeze the bread +crumbs out of the milk, and add this to the yolks and flavor with +vanilla. Grease the pans with butter, put the mixture in the pan, and +pour the milk over it; set in the oven to bake until nearly dry, then +add a layer of fresh fruit (apricots or peaches are the best or +strawberry preserves); add the whites of eggs that were beaten stiff. +Serve cold with cream or milk. This can also be served hot. + + +BREAD PUDDING + +Soak one and one-half cups of bread crumbs in a pint of sweet milk for +half an hour; separate the whites and yolks of two eggs, setting the +whites in a cool place until needed. Beat the yolks with a half cup of +sugar and add the grated peel of one lemon and stir into the bread +crumbs. Put in some raisins and pour into a greased pudding dish and +bake in a moderate oven, about half an hour. Beat the whites of the eggs +to a stiff froth, adding half a cup of powdered sugar; and spread this +on top of pudding and return to the oven and brown delicately. May be +eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any +kind may be used instead of bread; and ginger bread also is particularly +nice, adding raisins and citron, and spreading a layer of jelly on the +pudding before putting on the icing. + + +CORNMEAL PUDDING + +Bring one pint of milk to the boiling point; pour it gradually on +one-half cup of Indian meal, stirring all the while to prevent lumps. +When cool add three eggs well beaten, and one tablespoon of flour, +one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of +cinnamon, pinch of salt and one pint cold milk. Pour into battered +pudding dish and bake an hour and a half. Serve with hot maple sugar or +cream. + + +BLACK BREAD PUDDING + +Yolks of three eggs beaten with one cup of sugar; add one teaspoon of +cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye +bread crumbs added gradually. Mix well and add beaten whites. Bake +slowly. Half an hour before serving, add one cup of claret or white +wine. Serve with sherry wine sauce or whipped cream. + + +DIMPES DAMPES (APPLE SLUMP) + +Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of +flour and gradually two cups of milk to make a smooth batter. + +Melt one-half cup or a little less of butter in a large shallow +dripping-pan and let it spread all over the pan to grease it well, then +pour one-half cup of butter and one quart of sliced apples to the +batter. Mix and pour into pan or pans not more than three-quarters of an +inch deep and bake in a moderate oven, thirty to forty-five minutes, +until a golden brown. This quantity serves ten people. + + +BIRD'S NEST PUDDING + +Pare four or five large tart apples and cut off the top of each apple to +use as a cover. Now scrape out all the inside, being careful not to +break the apples; mix scrapings with sugar, cinnamon, raisins, a few +pounded almonds and add a little white wine and the grated peel of one +lemon. Fill up the apples with this mixture and put back the top of each +apple, so as to cover each well. Grease a deep dish, set in the apples +and stew a few minutes. In the meantime make a sponge cake batter of +four eggs, one cup of pulverized sugar, one cup of flour and pour over +the apples and bake one-half hour. Eat warm or cold, with or without +sauce. + +Plain baked apples can be substituted for the filled apples. + + +SUET PUDDING WITH PEARS + +Take half a pound of suet and chop it to a powder. Soak a loaf of stale +bread, squeeze out the water and add to the suet. Work bread and suet +well with your hands and add two eggs, one cup of sugar, one teaspoon, +of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add +flour enough to work into a huge ball; sift two teaspoons of +baking-powder in flour. Pare about half a peck of cooking pears and cut +in halves, leaving the stems on. Lay half the pears in a large kettle, +put the pudding in centre of the pears, and lay the rest of the pears +all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark +and three tablespoons of syrup. Fill up with cold water and boil half an +hour on top of stove. Then bake for at least three hours, adding water +if needed. + + +CORN PUDDING + +Scrape with a knife six ears of green corn, cutting each row through the +middle. Add two cups of milk, one-half cup of butter, three eggs--the +whites and yolks beaten separately--a little salt and white pepper. Stir +the yolks into the milk and corn, pour into a baking dish, stir in the +whites and bake one and one-half hours. + + +CHERRY PUDDING + +Scald a pint of crackers or bread crumbs in a quart of boiling milk; add +a piece of butter the size of an egg, a good pinch of salt, four eggs, a +cup and a half of sugar, a little ground cinnamon and a quart of stoned +cherries. Bake in quick oven. + + +HUCKLEBERRY PUDDING + +Sprinkle four tablespoons of flour over one and one-half pints +huckleberries and set aside for half an hour. Soak one pint crumbed +bread in one quart milk; add three tablespoons of sugar, pinch of salt, +and the huckleberries. Put all into a greased pudding dish with flakes +of butter on top. Bake forty-five minutes. Serve with hard sauce. + + +PUDDING A LA GRANDE BELLE + +This pudding is economical and dainty if nicely made. Brush small molds +with butter, fill with crumbed bread and dried English currants. Beat +three eggs without separating, add one pint of milk and four tablespoons +of sugar. Pour carefully over the bread and let stand five minutes. +Place molds in baking-pan of boiling water and bake in the oven thirty +minutes, or steam half an hour. Serve with liquid pudding sauce. + + + + +*STEAMED PUDDINGS* + + +The tin molds are best for this purpose, either melon, round, or brick. +If the mold is buttered first, then sprinkled with granulated sugar, a +nice crust will form. Have a large, deep pan filled with boiling water. +Place mold in, let water come up to rim, put a heavy weight on top of +mold to keep down, and boil steadily. The pan must be constantly +replenished with boiling water, if the pudding is to be done in time. +Always place paper in top of mold to prevent water from penetrating. +When puddings are boiled in bags, a plate must be placed in bottom of +pan to prevent burning. Only certain puddings can be boiled in bags. +Always grease inside of bag, so puddings will slip out easily. A bag +made of two thicknesses of cheese-cloth, stitched together, will do. +Always leave room in mold or bag for pudding to rise, using a smaller or +larger mold according to quantity of pudding. If not boiled steadily, +and emptied as soon as done, puddings will fall and stick. + + +ALMOND PUDDING + +Beat the yolks of four eggs very light with one-half cup of sugar; then +add one-half cup of grated walnuts or almonds, one-half cup of grated +white bread crumbs, then the stiffly-beaten whites of four eggs. Put in +pudding form and steam from one and one-half to two hours. Serve with +wine or fruit sauce. + + +RYE BREAD PUDDING + +Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four +eggs very light with one-half cup of sugar, then add a pinch of cloves +and allspice, one-half teaspoon of cinnamon, grated rind of one-half +lemon and one-quarter pound of chopped almonds. Moisten crumbs with +three tablespoons of whiskey or brandy, add to eggs, then add +stiffly-beaten whites of four eggs. Put in mold and boil three hours. +Serve with a brandy or whiskey sauce. + + +NAPKIN PUDDING + +Soak one-half loaf of stale white bread in water until moist, squeeze +perfectly dry. Put in skillet two tablespoons of clear fat or butter, +and when hot add bread, and stir until smooth and dry. Beat five eggs +light with one cup of sugar, stir bread in, mix well, and flavor with +rind (grated) and juice of one lemon. Grease a bag or very large napkin, +place pudding in this, tie, leaving plenty room to rise, place in +boiling water and boil two hours. Make a jelly sauce, not as thin as +usual, and pour over just before serving. If desired one-half cup of +currants can be added to pudding. + + +STEAMED BERRY PUDDING + +Take one tablespoon of butter (or other shortening), one-quarter cup of +sugar, yolk of one egg, one-half cup of milk, one cup of flour, one +teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of +berries or pitted cherries rolled in flour. Put in a well-greased melon +mold and cook in boiling water steadily for two hours. Serve with hard +sauce. + + +CARROT PUDDING + +Take one cup of sugar, one-third cup of butter, one cup of grated +carrots, one cup of grated potatoes, one cup of raisins, one cup of +currants, two cups of bread crumbs, one-half teaspoon of baking-soda +stirred in the potatoes, one teaspoon each of cloves, cinnamon, and +allspice. Mix all these and add a little syrup and four tablespoons of +whiskey. Steam four hours. Serve with hard sauce. + + +CHERRY PUDDING + +Grate one-half pound of stale rye bread and wet this with a wineglass of +red wine. Pound two tablespoons of almonds, stir the yolks of four eggs +with half a cup of powdered sugar, flavor with cinnamon, and add the +grated bread and almonds. Stone one-half pound each of sweet and sour +cherries. Mix all thoroughly with the beaten whites added last. Do not +take the juice of the cherries. Butter the pudding mold well before you +put in the mixture. To be eaten cold. + + +DATE PUDDING + +Melt three tablespoons of butter, add one-half cup of molasses, one-half +cup of milk, one and two-third cups of flour sifted with one-half +teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter +teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half +pound of dates, stoned and cut. Turn into a well-buttered mold. Butter +the cover also and steam two and one-half hours. Keep at a steady boil. +Serve with any kind of sauce. + + +PRINCE ALBERT PUDDING + +Rub to a cream half a pound of sweet butter and half a pound of sifted +powdered sugar; add the yolks of six eggs, one at a time, and the grated +peel of one lemon. Stone half a pound of raisins, and add also a little +citron, cut very fine. Now add gradually half a pound of the finest +flour, sifted three or four times, and the stiffly-beaten whites of the +eggs. Pour this mixture into a well-buttered mold, into which you have +strewn some blanched and pounded almonds. Boil fully three hours. Serve +with sweet brandy or fruit sauce. + + +PEACH PUDDING + +In a large mixing bowl whip to a cream two eggs, three tablespoons of +sugar, and two tablespoons of butter. To this, after it is well beaten, +add a saltspoon of salt and half a grated nutmeg. Stir these ingredients +well into the mixture; then stir in a cup of milk. Last add, a little at +a time--stirring it well in to make a smooth batter--a cup and a half of +flour and three-quarters of a cup of Indian meal, which have been sifted +together with three teaspoons of baking-powder in another bowl. + +Butter well the inside of a two-quart pudding mold; put a layer of the +pudding batter an inch deep in the mold; cover this with a layer of fine +ripe peaches that have been peeled and cut in quarters or eighths--this +depends upon the size of the peaches. Sprinkle the layer of peaches with +a light layer of sugar; then pour in a layer of batter; then a layer of +peaches. Repeat this process till all the material is in, leaving a +layer of batter on top. Steam for two hours. + + +NOODLE PUDDING + +Make noodles with two eggs. Boil in boiling salt water for ten minutes, +drains and set aside. + +Beat the yolks of four eggs with one cup of powdered sugar until light, +add a quarter of a cup of pounded almonds, a pinch of salt, the drained +noodles, and the whites of the eggs beaten to a stiff froth. Mix well, +pour into a greased pudding mold, and boil one and one-half hours. + + +PRUNE PUDDING + +Take the yolks of four eggs, a cup of granulated sugar, and stir to a +cream. Chop fine thirty prunes (prunes being boiled without sugar), and +add two tablespoons of sweet chocolate, two tablespoons of grated +almonds, and the whites, which have been beaten to a snow. Boil two and +one-half hours in a pudding form and serve with whipped cream. + + +PLUM PUDDING (FOR THANKSGIVING DAY) + +Soak a small loaf of bread; press out every drop of water, work into +this one cup of suet shaved very fine, the yolks of six eggs, one cup of +currants, one cup of raisins seeded, one-half cup of citron shredded +fine, three-quarters cup of syrup, one wineglass of brandy, one cup of +sifted flour and the stiffly-beaten whites of eggs last. Boil four hours +in greased melon mold. + + +PLUM PUDDING, No. 2 + +Chop a half box of raisins and currants, one-quarter pound of citron, +one-quarter pound of suet (chopped very fine), two eggs, one and +one-half cups of sugar, a wineglass of brandy, two cups of cider, one +teaspoon of cinnamon and ground cloves. When all these are well mixed +add enough flour (with a teaspoon of baking-powder in it) to thicken +well. Cook in a greased mold and allow to steam for three hours. + + +HONEY PUDDING + +Mix one-half cup of honey with six ounces of bread crumbs and add +one-half cup of milk, one-half teaspoon of ginger, grated rind of half a +lemon and yolks of two eggs. Beat the mixture thoroughly and then add +two tablespoons of butter and the whites of the eggs well beaten. Steam +for about two hours in a pudding mold which is not more than +three-quarters full. + + + + +*PUDDING SAUCES* + + +BRANDY SAUCE + +Take one cup of water, a quarter glass of brandy, one cup of sugar, +juice of half a lemon. Boil all in double boiler. Beat the yolks of two +eggs light, and add the boiling sauce gradually to them, stirring +constantly until thick. + + +CARAMEL SAUCE + +Put one cup cut loaf sugar in a saucepan on the stove without adding a +drop of water. Let it melt slowly and get a nice brown without burning. + +Beat the yolks of three eggs until light, stir in two cups of sweet +milk, and when the sugar is melted, stir all into the saucepan and +continue stirring until the sugar is dissolved and the sauce is somewhat +thickened; then remove from the fire, add one teaspoon of vanilla +essence, put in a bowl and put the stiffly-beaten whites of eggs on top. +Serve with puddings, cakes or fritters. + + +CHOCOLATE SAUCE, No. 1 + +Dissolve one-half pound chocolate in one cup of water and sugar to +taste, boil somewhat thick and flavor with vanilla. + + +CHOCOLATE SAUCE, No. 2 + +Scald two cups of milk, add two tablespoons of cornstarch diluted with +one-half cup of cold milk, and cook ten minutes over boiling water. Melt +three squares of chocolate over hot water, add three tablespoons of +sugar and three tablespoons of hot water; stir until smooth, then add to +cooked mixture. Beat the whites of three eggs until stiff, add +three-fourths of a cup of powdered sugar; add the yolks and stir into +cooked mixture; cool and add vanilla. + + +FOAM SAUCE + +Cream one-quarter cup of butter with one cup of powdered sugar, until +very light. Add separately the unbeaten whites of two eggs, stirring +briskly and beat again. Add one teaspoon of vanilla and one-half cup of +hot water. Pour in sauceboat, and place boat in a pan of boiling water +on stove, until it becomes frothy then serve immediately. + + +FRUIT SAUCES + +Wash the fruit well, then put on the stove in a saucepan without adding +any more water. Cover with a lid, and let the fruit get thoroughly +heated all through until it comes to a boil, but do not boil it. Stir +occasionally. + +When well heated, mash the fruit well with a wooden potato masher, then +strain through a fine sieve, being careful to get every drop of +substance from the fruit. + +Sweeten the juice with sugar to taste, add a few drops of wine or lemon +juice, put back on the stove, and cook until it thickens, stirring +occasionally. Serve with cake, fritters or puddings. + +Blackberries, strawberries or raspberries, make a nice sauce. + + +HARD SAUCE + +Take one cup of sugar, one-half cup of sweet butter and stir to a cream. +Flavor with grated lemon peel or essence of lemon. Make into any shape +desired and serve. + + +JELLY SAUCE + +Take thin jelly, add one cup boiling water and brandy or wine (one-half +cup), add a little more sugar and thicken with one teaspoon cornstarch +dissolved in a little cold water. The beaten white of egg may be added. + + +KIRSCH SAUCE + +Put one cup of sugar and two cups of water on to boil. Mix two +tablespoons of cornstarch in one-quarter cup of cold water, and when the +water in the saucepan is boiling, add cornstarch and stir for two +minutes. Remove from stove and add one cup of Kirsch wine and stir +again. Strain and serve with pudding. + + +LEMON SAUCE, No. 1 + +Boil one cup of sugar with one-half cup of water, rind of one lemon, +juice of two, and one-half teaspoon of butter. When boiling stir in a +scant teaspoon of cornstarch dissolved in a little cold water. Serve +hot. Serve with puddings or fritters. + + +LEMON SAUCE, No. 2 + +Boil the strained juice of two lemons and the grated peel of one with a +cup of sugar and one glass of white wine or water. When boiled to a +syrup add the yolks of three eggs well beaten, also half of the whites +beaten to a froth. Use the other half of the stiffly-beaten whites, +sweetened with powdered sugar, to decorate the sauce. Serve immediately. + + +PRUNE SAUCE + +Take about one pound of Turkish prunes, wash them in hot water, and put +on to boil in cold water. Boil until they are very soft. Remove the pits +or kernels, and strain over them the water they were boiled in, sweeten +to taste. Flavor with ground cinnamon, then mash them until a soft mush. +If too thick, add the juice of an orange. + + +WINE SAUCE, No. 1 + +Take one-half cup of white wine and one and one-half cups of water, put +on to boil in double boiler and in the meantime beat up the yolks of two +eggs very light, with two teaspoons of white sugar, some grated nutmeg +or three small pieces of cinnamon bark, or the grated rind of half a +lemon, and add a teaspoon of flour to this gradually. When perfectly +smooth add the boiling wine, pouring very little at a time and stirring +constantly. Return to boiler and stir until the spoon is coated. + + +WINE SAUCE, No. 2 + +Melt one tablespoon of butter in a saucepan, stir in one tablespoon of +flour, then add one-half cup of cold water, stirring constantly until +smooth. Then add one cup of white wine, one ounce of chopped citron. +Remove from fire, let cool, flavor with one teaspoon each of pistache +and vanilla. If desired, one teaspoon of red Curacao or Maraschino +liquor can be added for flavoring. + + +VANILLA OR CREAM SAUCE + +Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on +them slowly pour one cup of scalding milk, stirring all the time. Cook +and stir in a double boiler for ten minutes; then set aside to cool. +When ready to use stir in one teaspoon of vanilla and the white of one +egg, stiffly beaten. Serve in place of whipped cream. + + + + +*FROZEN DESSERTS* + + +In making frozen desserts attention to detail is the essential thing to +perfect success. + + +PREPARING SALT + +The smaller the ice is broken the better, while the salt should never be +too fine. A salt prepared especially for the purpose is known as "ice +cream salt." This salt and the finely broken ice are put in alternate +layers about the cream can. Begin with a layer of ice, making this about +three inches deep. Then put in a layer of salt about an inch in depth, +and continue in this way up to the top of the cream can. The ice can be +put in a gunny sack and then broken up with a heavy hammer or hatchet. + + +FREEZING CREAMS AND WATER ICES + +Fill the cream can three-fourths full. Cover; place in wooden bucket; +adjust the top and pack, as directed above. Turn crank slowly and +steadily. After freezing drain off water, remove dasher; with a spoon +pack hard. Put cork in top of lid. Repack freezer. Cover top with heavy +pieces of carpet and paper. When time comes to serve, wipe top of can +carefully before opening. In very hot weather renew the salt and ice +three times, and keep the blanket cold and wet with the brine from the +freezer. + + +VANILLA ICE CREAM, No. 1 + +Take one pint of milk, two cups of sugar, one large tablespoon of flour +rubbed smooth in cold milk, two eggs beaten light, one teaspoon of +vanilla extract, and one quart of sweet cream, well beaten. Heat the +milk in a double boiler, and when it is at boiling point add the flour, +eggs and one cup of sugar. Cook about twenty minutes, stirring very +often. Let the mixture get cold, then add the remaining sugar and the +vanilla and cream, and freeze. A more novel flavoring is made with a +mixture of vanilla, lemon and almond extracts. The quantities given in +this recipe make about two quarts of ice cream. + + +VANILLA ICE CREAM, No. 2 + +Beat three whole eggs very light with one cup of granulated sugar until +all grain is dissolved and mass is a light yellowish color. Whip one +pint of cream until stiff, add to eggs and sugar, then add one cup of +sweet milk, flavor with vanilla to taste, and put in freezer and turn +until hard. This is a basis for almost any kind of cream. + + +CHOCOLATE ICE CREAM, No. 1 + +Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve +on stove one-half pound of sweet chocolate, in one cup of sweet milk, +rub smooth and thick, let get cold, and add to the eggs, just before +putting in cream. Flavor with vanilla. + + +CHOCOLATE ICE CREAM, No. 2 + +Take one quart of cream, one pint of new milk, two eggs, one teacup of +grated chocolate (double vanilla), two cups of pulverized sugar, one +teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of +the eggs, sugar and let them come to a boil. Then take them quickly from +the fire, dissolve the chocolate in a little milk over the fire, stir it +all the time. When smooth mix with the milk and eggs, add the cream and +vanilla. Freeze when cold. + + +COFFEE ICE CREAM + +Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half +tablespoons of mocha extract, add one cup of grated walnuts. Freeze. + + +FROZEN CUSTARD + +One quart of milk, yolk of five eggs, sweeten to taste, and flavor with +vanilla to taste. Boil the milk first, and after the yolks of eggs are +beaten stir into the milk. When cold add the beaten whites and vanilla; +put in freezer and turn. Canned strawberries are very nice in this. + + +APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM + +Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit +is to be used, drain off the juice, and add it to the eggs and cream. +Mash the fruit through a sieve, add it to rest of mixture, and freeze +the whole. If fresh fruits are used, one pint is required. Mash fine, +strain and sweeten before adding to the cream. For peach and strawberry +a few drops of pink coloring may be added. Bananas must be mashed +smooth, but not sweetened. Chop all fruits very fine For pineapple, the +sliced is preferred to the grated. Either canned or fresh can be used. + + +TUTTI-FRUTTI ICE CREAM + +Take three pints of cream, one pound of pulverized sugar and the yolks +of nine eggs. Prepare just like the other creams. When half frozen add +one-half pound of crystallized fruit, peaches, apricots, cherries, +citron, etc., chopped very fine. Put in also a wineglass of pale sherry +and the juice of an orange or lemon. Finish freezing. + + +FROZEN PUDDINGS + +For frozen puddings ice must be crushed and mixed with rock-salt, the +same way as for freezing cream. Pudding-mold must have a tight cover; +have a receptacle sufficiently large to line bottom and sides with a +thick layer of mixed salt and ice. Put the mold in the centre, fill with +the pudding, cover tightly, then put ice on top and all around. Put a +sheet of plain tissue paper in top of mold to prevent salt from +penetrating. Cover whole with a cloth and let freeze from three to four +hours. + + +BISCUIT TORTONI, No. 1 + + +Take one-half cup of granulated sugar, one-fourth pound of stale +macaroons grated, one-half pint of heavy cream (whipped), three eggs, +vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and +stir again; add whipped cream, and whipped whites of eggs, and grated +macaroons; flavor to taste. Put this all into freezer and pack outside +with ice and salt alternately. Do not turn. Let stand five or six hours, +adding ice from time to time. When serving put grated macaroons on top. + + +BISCUIT TORTONI, No. 2 + + +Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and +flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs +and the sugar very light. Put on milk to a boil, and when it comes to a +boil stir into the beaten eggs and sugar and set away to cool. Beat +cream and add macaroons, leaving just enough to put in the bottom of +your form. When your custard is cool, add cream, put all in forms, pack +and freeze two hours or longer. + + +MOCHA MOUSSE + +Cream yolks of three eggs with one-half cup of granulated sugar. Add +one-half pint of cream, whipped; one-half cup of grated macaroons, two +tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten +whites. Put in a mold and pack in salt and ice for three hours. + + +MAPLE MOUSSE + +Whip one pint of cream until quite thick. Break two eggs into another +bowl, beat until light and add gradually, one-half cup of maple syrup. +When the two are well mixed, whip them gradually into the cream. Pour +the whole into a freezer can, without the dasher; cover; pack in ice and +salt, and let stand for three hours. + + +MAPLE BISQUE + +Boil one cup of maple syrup until quite thick; beat yolks of three eggs; +add to syrup while hot, stirring constantly until well mixed. Let cool. +Beat whites of eggs to a froth. Whip one pint of cream, mix all +together; add one-half cup of chopped nuts. Have a pudding-mold +buttered; see that the edges fit close. Pack in rock salt and ice four +hours. + + +FROZEN CREAM CHEESE WITH PRESERVED FIGS + +Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add +one-half cup of thick cream, one-half teaspoon of salt, one rounding +teaspoon of sugar. Place in a small square mold, bury in salt and ice +and let stand several hours. When ready to serve unmold, cut in squares, +place each on a lettuce leaf, decorate the centre of the cheese square +with a preserved fig and serve at once. + + +RUM PUDDING + +Beat yolks of two eggs with one-half cup of sugar until light, then add +stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint +of cream very stiff, stir into beaten eggs. Line a melon mold with lady +fingers, split in half. Then put a layer of whipped cream over. Chop +one-half pound of marron glace fine and sprinkle some over cream. Put +another layer of lady fingers, cream and marrons, and so on until mold +is filled. Close tightly, and pack in rock salt and ice, from three to +four hours. + + +CHERRY DIPLOMATE + +Line a mold with white cake, thinly sliced, which you have previously +dipped in maraschino or some other fine brandy. Then fill in with plain +white ice-cream, then a layer of cherry ice, next a layer of candied +cherries, next a layer of cherry-ice then a layer of strawberry +ice-cream or the plain white vanilla. Finish it up with a layer of cake +again and be sure to dip the cake in maraschino. Cover all up tight and +pack in ice until wanted. + + +NESSELRODE PUDDING + +Put on one-half pound of shelled and skinned chestnuts in cold water, +and let them boil until very tender, then press them through a puree +sieve. Beat the yolks of five eggs with one-half pound of sugar until +light, then add the mashed chestnuts, then stir in one pint of sweet +cream. Put on to boil in a double boiler, add a few grains of salt, and +stir until the mixture begins to boil, then remove at once from fire and +set aside to cool. In a bowl put one-fourth pound of crystallized +cherries, cut in half; one-fourth pound of crystallized pineapple cut +up, one ounce of citron cut fine, one-fourth cup of stoned raisins and +one-half cup of maraschino cordial. Put the chestnut cream in a freezer, +freeze ten minutes, then add one pint cream that has been whipped stiff +with two tablespoons of powdered sugar, turn until it begins to get +stiff, then add the fruits and turn awhile longer. Pack in a +pudding-mold in rock salt and ice two hours. + + +CANNED FRUIT FROZEN + +Without opening, pack a can of pears in ice and salt, as for ice-cream. +Let it remain for three or four hours. When taken out, cut the can open +around the middle. If frozen very hard, wrap around with a towel dipped +in hot water; the contents can then be clipped out in perfect rounds. +Cut into slices and serve with a spoonful of whipped cream on each +slice. This will serve six or eight persons. + +Canned peaches may be used if desired. + + +PETER PAN DESSERT + +Cut a banana in four strips, cross two over two in basket-shape, fill +centre square with a tablespoon of ice-cream and sprinkle over all some +chopped walnuts, pistachio nuts and marshmallows, cut in strips. + + +FRUIT SHERBETS + +There is no form in which ices are more palatable or healthful than in +the form of sherbet. This is made of fruit juice, sugar and water. The +simplest sherbet is made by mixing the sugar, water and fruit juice +together. A richer and smoother ice is obtained by boiling the sugar and +water together, then adding the fruit juice, and when the mixture is +cool, freezing it. It takes nearly twice as long to freeze the +preparation made in this way as when made with the uncooked mixture. + +Sherbets are usually served at the end of a dinner, but they are +sometimes served before the roast. + + +APRICOT ICE + +Pare and grate one dozen apricots, and blanch a few of the kernels. Then +pound them and add to the grated fruit. Pour a pint of water over them, +adding the juice of a lemon also. Let them stand for an hour and strain, +adding one-half pound of sugar just before freezing. + + +LEMON ICE + +Take six large, juicy lemons and grate peel of three lemons; two +oranges, juice of both, and peel of one; squeeze out every drop of juice +and steep the grated peel of lemon and orange in juice for an hour. +Strain and mix in one pint of sugar. Stir until dissolved and freeze. + + +LEMON GINGER SHERBET + +Shave very thin bits of the yellow peel from two lemons, being careful +not to get any of the white. Cut eight lemons (using the first two) into +halves, extract seeds and press out the juice. Cut one-fourth pound of +ginger in strips. Boil until clear, four cups of sugar, two quarts of +boiling water, ginger and shaved lemon peel. Add lemon juice and strain +through a cheese-cloth. Freeze until thick and add the stiff-beaten +whites of two eggs. Mix well; finish freezing, and pack. + + +ORANGE ICE + +Make a syrup of two cups of sugar and four cups of water. Boil fifteen +minutes and add two cups of orange juice, one-half cup of lemon juice +and the grated rind of one orange and one lemon. Freeze and serve in +glasses. + + +PINEAPPLE ICE + +Make a syrup of four cups of water, two cups of sugar and boil fifteen +minutes. Add one can grated pineapple and juice of six lemons. Cool and +add four cups of ice-water. Freeze until mushy, using half ice and half +salt. + + +PUNCH ICES + +To the juice of two lemons take three-quarters of a pound of loaf sugar, +two or three tablespoons of rum and one pint of water. Rub the rind of +the lemons onto the sugar, then boil the sugar and water together for +fifteen minutes, add the lemon juice and rum, mix well, strain, and set +aside to cool. Then put the mixture into the freezing can and freeze +till set. + + +RASPBERRY ICE + +Make a strong lemonade, add raspberry juice to taste, and some grated +pineapple. Put into freezer and turn like ice cream and pack, and let +stand five hours. + + +WATERMELON SHERBET + +Take good, pale sherry and boil down to quite a thick syrup, with loaf +sugar; and then allow to cool. When cold mix with the chopped meat of a +very fine, sweet melon, use only the heart of the soft red part, not any +near the white rind. Freeze in a freezer as you would ice, but do not +allow it to get too hard. Serve in glasses. You may use claret instead +of the sherry. If you do, spice it while boiling with whole spices, such +as cloves and cinnamon. Strain before adding to the melon. + + +CAFE A LA GLACE + +Take five tablespoons of fresh-roasted and ground coffee. Pour four cups +of boiling water over it; cover quickly and put on the back of the +stove, and add one-half pound of sugar. When cold, press through a +sieve, and fill in the can to be frozen. Let it remain in freezer five +minutes longer before you begin to turn the freezer. Serve in glasses, +and put sweetened whipped cream on the top. + + + + +*CANDIES AND SWEETS* + + +WHITE FONDANT + +Used as a foundation for all cream candies. + +Put two and one-half cups of granulated sugar in a saucepan, add +three-fourths cup of hot water and one-half saltspoon of tartar. Stir +until sugar is dissolved, but no longer. Boil without stirring until, +when tried in cold water, it will form a soft ball. Wash down the edges +of the pan with the finger first dipped in cold water, as the sugar +boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat +with a wooden spoon until white and creamy. As soon as large lumps +appear, it should be kneaded with the hands until smooth. Place in bowl +and cover with waxed paper, let it stand overnight in a cool place. If +covered and kept in a cool place this will keep for days. Form into +bonbons, color and flavor any desired way; dip in melted chocolate, to +which has been added a small piece of wax or paraffine. In fact the +bonbons may be used in any desired way. + + +DIVINITY + +Boil two cups of granulated sugar, one-half cup of corn syrup and +one-half cup of water until it will thread. Beat into the stiff whites +of two eggs; add one cup of nuts. Beat until cool and thick. Pour out, +cool, and when set, cut into squares. + + +FUDGE + +Boil together two cups of granulated sugar, one-eighth teaspoon of salt +and one cup of milk or cream, until when tried in cold water, it will +form a soft ball (about eight minutes). Add one-half a cake of Baker's +chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat +until smooth and creamy; pour into greased pans; cool and cut in +squares. + + +PINOCHE + +Take one cup of (packed) medium brown sugar, one-quarter cup of cream, +one-third cup of nut meats, one-quarter pound pecans, weighed in shell, +and one-third pound hickory in shell. Cook sugar and cream to soft ball +test. Cool until you can bear your hand on bottom of pan. Stir until it +begins to thicken, add chopped nuts; and when it is too thick to pour +easily, spread quickly on a buttered pan, cut in squares and cool. + + +FRUIT LOAF + +Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half +cup figs or dates, add enough honey or corn syrup to make a stiff loaf, +about two tablespoons. Place in ice-box for one hour, slice and serve in +place of candy, rolling each slice in cornstarch. + + +GLACE FOR CANDIES + +Boil one pound of sugar with one-half pint of water until it ropes; then +add one-half cup of vinegar and boil until it hardens. Dip in fruit, +orange slices, nuts or green grapes with stems on, and put aside on a +buttered platter to set. + + +ORANGE CHIPS + +Can be made after the fruit has been used. Halve, scoop out, then scrape +inside; lay the peel in salt water overnight. Make syrup of two cups of +sugar and one cup of water. When boiled thick, cut orange-peel in small +strips and drop them into boiling liquid, letting them remain about ten +minutes. Remove strips carefully, spreading them on waxed paper to dry. + +Grape-fruit rind may be used as well as that of oranges. + + +CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS + +Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup +of water. Pit some cherries, or prepare any desired fruit, and string +them on a thread, then dip them in the syrup; suspend them by the +thread. When pineapples are used, slice them crosswise and dry them on a +sieve or in the open air; oranges should be separated into sections and +dried like pineapple. + + +STUFFED DATES + +Make a cut the entire length of dates and remove stones. Fill cavities +with English walnuts, blanched almonds, pecans or with a mixture of +chopped nuts, and shape in original form. Roll in granulated sugar or +powdered sugar and serve on small plate or bonbon dish. + + +DATES STUFFED WITH GINGER AND NUTS + +Remove the stones from choice dates, and chop together equal measures of +preserved ginger and blanched nuts chopped, (hickory, pecan, or +almond). Mix with fondant or a paste of confectioner's sugar and ginger +syrup. Use only enough fondant or paste to hold the ingredients +together. With this mixture fill the open space in the dates, cover +securely, and roll in granulated sugar. + + +DATES STUFFED WITH FONDANT + +Fill with fondant, letting it project slightly, and insert in it a pecan +or half a walnut. Roll in granulated sugar. + + +STUFFED FIGS + +Cut a slit in the side of dried figs, take out some of the pulp with the +tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup +of finely-chopped crystallized ginger, a teaspoon of grated orange or +lemon rind and a tablespoon of lemon juice. Fill the figs with the +mixture, stuffing them so that they look plump. + + +STUFFED PRUNES + +Take one pound of best prunes, stone and soak in sherry for about an +hour (do not cover with the wine). Fill prunes with one large browned +almond and one-half marshmallow or with another prune, roll in +granulated sugar, and when all are finished, put in oven for two or +three minutes. + + +FROSTED CURRANTS + +Pick fine, even, large bunches of red currants (not too ripe) and dip +each bunch, one at a time, into a mixture of frothed white of egg, then +into a thick, boiled sugar syrup. Drain the bunches by laying on a +sieve, and when partly dry dip again into the boiled syrup. Repeat the +process a third time; then sprinkle powdered sugar over them and lay on +a sheet of paper in a slightly warm oven to dry. Used on extra occasions +for ornamenting charlottes, cakes, creams, etc. + + + + +*BEVERAGES* + + +All drinks contain a large proportion of water which is the beverage +nature has provided for man. Water for hot drinks should be freshly +boiled, freshly drawn water should be used for cold drinks. + + +COFFEE + +Coffee should be bought in small quantities and kept in air-tight cans, +and freshly ground as needed. To have perfect coffee, use an earthen or +china pot, and have the water boiling when turned onto the coffee. Like +tea, the results will not be right if the water is allowed to fall below +the boiling point before it is used. Have the coffee ground to a fine +powder in order to get its full flavor as well as strength. + + +BOILED COFFEE + +Allow one tablespoon of coffee to each cup of boiling water. Mix coffee +with two tablespoons of cold water. Clean egg shells and put in the pot. +Allow this to come to a boil and add boiling water, bring to a boil and +boil for one minute; add a tablespoon of cold water to assist the +grounds in settling. Stand the pot where it will keep hot, but not boil, +for five minutes; then serve at once, as coffee allowed to stand becomes +flat and loses its aroma. Most cooks use a clean shell or a little of +the white of an egg if they do not use the whole. Others beat the whole +egg, with a little water, but use only a part of it, keeping the rest +for further use in a covered glass in the ice-chest. Cream is usually +served with coffee, but scalded milk renders the coffee more digestible +than does cream. Fill the cup one-fourth full of hot scalded milk; pour +on the freshly made coffee, adding sugar. + + +FILTERED COFFEE + +Place one cup of finely ground coffee in the strainer of the percolator; +place the strainer in the pot and place over the heat. Add gradually six +cups of boiling water and allow it to filter. Serve at once. + + +TURKISH COFFEE + +For making this the coffee must be pulverized, and it should be made +over an alcohol lamp with a little brass Turkish pot. Measure into your +pot as many after-dinner coffee cups of water as you wish cups of +coffee. Bring the water to a boil and drop a heaping teaspoon of the +powdered coffee to each cup on top of the water and allow it to settle. +Add one, two or three coffeespoons of powdered sugar, as desired. Put +the pot again over the flame; bring the coffee to a boil three times, +and pour into the cups. The grounds of the coffee are of course thick in +the liquid, so one lets the coffee stand a moment in the cup before +drinking. + + +FRENCH COFFEE + +Have your coffee ground very fine and use a French drip coffee-pot. +Instead of pouring through water, pour milk through, brought just to the +boiling point. The milk passes through slowly, and care must be taken +not to let scum form on the milk. + + +COFFEE FOR TWENTY PEOPLE + +Add and mix one pound of coffee finely ground, with one egg and enough +cold water to thoroughly moisten it, cover and let stand several hours. +Place in thin bag and drop in seven quarts of boiling water. Boil five +minutes, let stand ten minutes. Add cream to coffee and serve. + +After-dinner coffee is made double the strength of boiled coffee and is +served without cream or milk. + + +BREAKFAST COCOA + +Mix two tablespoons prepared cocoa with two tablespoons of sugar and a +few grains of salt, dilute with one-half cup of boiling water to make a +smooth paste, then add one-half cup of boiling water and boil five +minutes, turn into three cups of scalded milk and beat two minutes, +using Dover beater and serve. + + +RECEPTION COCOA + +Stir one cup of boiling water gradually onto two tablespoons of cocoa, +two tablespoons of sugar and one teaspoon of cornstarch, a few grains of +salt (that have been well mixed) in a saucepan; let boil five minutes, +stirring constantly. Heat three cups of milk in a double boiler, add the +cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater +until foamy and serve hot in chocolate cups, with a tablespoon of +whipped cream on top of each cup, or take the cheaper marshmallows, +place two in each cup and fill cups two-thirds full of hot cocoa. + + +HOT CHOCOLATE + +Scrape two ounces of unsweetened chocolate very fine, add three +tablespoons of sugar, small piece of stick cinnamon and one cup of +boiling water; stir over moderate heat until smooth, then add three cups +of hot milk. Return to the fire for a minute, do not let it boil, +remove, add one teaspoon of vanilla. Beat with an egg-beater and serve. + + +CHOCOLATE SYRUP + +Dissolve two cups of sugar in one cup of water and boil five minutes. +Mix one cup of cocoa with one cup of water and add to the boiling syrup. +Boil slowly for ten minutes, add salt; cool and bottle for further use. +This syrup will keep a long time in the ice-chest in summer and may be +used for making delicious drinks. + + +CHOCOLATE NECTAR + +Put into a glass two tablespoons of chocolate syrup, a little cream or +milk and chopped ice, and fill up the glass with soda water, +apollinaris, or milk. Drop a little whipped cream on top. + + +ICED CHOCOLATE + +Follow recipe for boiled chocolate, but do not beat, add one egg, finely +chopped ice and three-fourths cup of milk, put in a bowl and beat +thoroughly with a Dover beater or pour into jar with cover and shake +thoroughly. Serve in tall glasses. + + +ICED COFFEE + +Take boiled coffee, strain, add sugar to taste and chill. When ready to +serve, add one quart of coffee, one-half cup of cream and pour in +pitcher. Serve in tall glasses. Have ready a small bowl of whipped cream +and, if desired, place a tablespoon on top of each glass. + + +TEA + +Scald the tea-pot. Allow one teaspoon of tea to each person, and one +extra. When the water boils, pour off the water with which the pot was +scalded, put in the tea, and pour boiling water over it. Let it draw +three minutes. Tea should never be allowed to remain on the leaves. If +not drunk as soon as it is drawn, it should be poured off into another +hot tea-pot, or into a hot jug, which should stand in hot water. + + +TEA (RUSSIAN STYLE) + +Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons +of tea leaves, pour over it boiling water to one-fourth of the pot, and +let it stand three minutes. Then fill the pot entirely with boiling +water and let it stand five minutes. In serving dilute with warm water +to suit taste, or serve cold, but always without milk. A thin slice of +lemon or a few drops of lemon juice is allowed for each cup. Preserved +strawberries, cherries or raspberries are considered an improvement. + + +RUSSIAN ICED TEA + +Make tea for as many cups as desired, strain and cool. Place in ice-box, +chill thoroughly and serve in tall glass with ice and flavor with loaf +sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon +preserved strawberries, raspberries, cherries or pineapple, or loaf +sugar may be flavored with lemon or orange and packed and stored in jars +to be used later to flavor and sweeten the tea. Wash the rind of lemon +or orange and wipe dry, then rub over all sides of the sugar. + + +HOT WINE (GLUEH) + +Mix one quart claret, one pint water, two cups of sugar, one-half +teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut +thin and in small pieces. Boil steadily for fifteen minutes and serve +hot. + + +FRUIT DRINKS + +The success of lemon-, orange- and pineapple-ades depends upon the way +they are made. It is best to make a syrup, using one cup of granulated +sugar to one cup of water. Put the sugar in cold water over the fire; +stir until the sugar is dissolved; then cook until the syrup spins a +fine thread. Take from the fire and add the fruit juices while the syrup +is hot. If lemonade is desired, lemon should predominate, but orange or +pineapple juice or both should be added to yield the best result. Small +pieces of fresh pineapple, fresh strawberries and maraschino cherries +added at time of serving will make the drink look pretty and will +improve the flavor. Shaved or very finely cracked ice should be used. + + +PINEAPPLE LEMONADE + +Pare and grate a ripe pineapple; add the juice of four lemons and a +syrup made by boiling together for a few minutes two cups of sugar and +the same quantity of water. Mix and add a quart of water. When quite +cold strain and ice. A cherry, in each glass is an agreeable addition, +as are a few strawberries or raspberries. + + +QUICK LEMONADE + +Wash two lemons and squeeze the juice; mix thoroughly with four +tablespoons of sugar, and when the sugar is dissolved add one quart of +water, cracked ice, and a little fresh fruit or slices of lemon if +convenient. + +If the cracked ice is very finely chopped and put in the glasses just +before serving it will make a better-looking lemonade. When wine is used +take two-thirds water and one-third wine. + + +LEMONADE IN LARGE QUANTITIES + +Take one dozen lemons, one pound of sugar and one gallon of water to +make lemonade for twenty people. + + +FRUIT PUNCH FOR TWENTY PEOPLE + +Take one pineapple, or one can of grated pineapple, one cup of boiling +water, two cups of freshly made tea (one heaping tablespoon of Ceylon +tea, steep for five minutes); one dozen lemons, three oranges sliced and +quartered, one quart bottle apollinaris water, three cups of sugar +boiled with one and one-half cups of water six to eight minutes, one +quart of water, ice. Grate the pineapple, add the one cup of boiling +water, and boil fifteen minutes. Strain through jelly-bag, pressing out +all the juice; let cool, and add the lemon and orange juice, the tea and +syrup. Add apollinaris water just before serving. Pieces of pineapple, +strawberries, mint-leaves or slices of banana are sometimes added as a +garnish. + + +MILK LEMONADE + +Dissolve in one quart of boiling water two cups of granulated sugar, add +three-fourths of a cup of lemon juice, and lastly, one and a half pints +of milk. Drink hot or cold with pounded ice. + + +EGG LEMONADE + +Break two eggs and beat the whites and yolks separately. Mix juice of +two lemons, four tablespoons of sugar, four cups of water and ice as for +lemonade; add the eggs; pour rapidly back and forth from one pitcher to +another and serve before the froth disappears. + + +MARASCHINO LEMONADE + +Take the juice of four lemons, twelve tablespoons of sugar, eight cups +of water, one cup of maraschino liquor and a few cherries. + + +ORANGEADE + +Take four large, juicy oranges and six tablespoons of sugar Squeeze the +oranges upon the sugar, add a very little water and let them stand for +fifteen minutes; strain and add shaved ice and water, and a little lemon +juice. + + +CLABBERED MILK + +One of the most healthful drinks in the world is clabbered milk; it is +far better in a way for every one than buttermilk for it requires no +artificial cult to bring it to perfection. The milk is simply allowed to +stand in a warm place in the bottles just as it is bought, and when it +reaches the consistency of a rich cream or is more like a jelly the same +as is required for cheese, it is ready to drink. Pour it into a glass, +seasoning it with a little salt, and drink it in the place of +buttermilk. + + +COLD EGG WINE + +To each glass of wine allow one egg, beat up, and add sugar to taste. +Add wine gradually and grated nutmeg. Beat whites separately and mix. + + +SODA CREAM + +Take three pounds of granulated sugar and one and one-half ounces of +tartaric acid, both dissolved in one quart of hot water. When cold add +the well-beaten whites of three eggs, stirring well. Bottle for use. Put +two large spoonfuls of this syrup in a glass of ice-water, and stir in +it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be +put in this syrup. + + +MULLED WINE + +Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add +three eggs well beaten with sugar. Heat to a boil a pint of wine, then +add spice and eggs. Stir for three minutes and serve. + + +STRAWBERRY SHERBET + +Crush a quart of ripe strawberries, pour a quart of water over them, and +add the juice of two lemons. Let this stand about two hours, then strain +over a pound of sugar, stir until the sugar is dissolved, and then set +upon ice. You may add one tablespoon of rose-water. Serve with chopped +ice. + + +DELICIOUS AND NOURISHING SUMMER DRINK + +Pare thinly the rind of three large lemons, put it into a large jug with +one pound of raisins stoned and finely chopped, one pound of sugar, and +the juice of the lemons. Add one gallon of boiling water, leave to stand +for five days, stirring well every day. Then strain and bottle for use. + + +SHERRY COBBLER + +It is best to mix this in a large bowl and fill in glasses just before +serving, and put a little of each kind of fruit in each goblet with +pounded ice. To begin with, cut pineapple in slices and quarters, a few +oranges and a lemon, sliced thin; one cup of powdered sugar and one +tumbler of sherry wine. A few berries, such as black and red +raspberries, and blackberries are a nice addition. Cover the fruit with +the sugar, laid in layers at the bottom of your bowl with pounded ice; +add the wine and twice as much water as wine; stir all up well before +serving. + + +CLARET CUP + +Squeeze into a glass pitcher the strained juice of one and one-half +lemons, add two tablespoons of powdered sugar, one tablespoon of red +curacao; then pour in three cups of claret, and one cup of apollinaris +water. Mix thoroughly, add a few slices of orange or pineapple, or both, +and a few maraschino cherries. Cut the rinds from two cucumbers without +breaking them, hang them on the inside of the pitcher from the top; drop +in a good-sized lump of ice and serve at once in thin glasses. Place a +bunch of mint at the top of the pitcher. + + +CORDIAL + +Two quarts of water and two and three-quarter pounds of sugar. Boil +thirty minutes. Take off stove and add one quart of alcohol. Color and +flavor to taste. + + +EGG-NOG + +Separate the whites and yolks of the eggs. To each yolk add one +tablespoon of sugar and beat until very light. Beat whites to a stiff +froth. One egg is required for each glass of egg-nog. Add two +tablespoons of brandy or rum, then one-half cup of milk or cream to each +glass, lastly the whites of the eggs. Pour in glass, put a spoon of +whipped cream over and grated nutmeg on top. + + +UNFERMENTED GRAPE JUICE + +Wash and stem ten pounds of Concord grapes, put them in a preserving +kettle and crush slightly. Bring to the boiling point and cook gently +for one-half hour. Strain through cheese-cloth or jelly bag, pressing +out all the juice possible; return to fire and with two pounds of sugar +conk for fifteen minutes; strain again, reheat and pour into sterilized +bottles thoroughly heated. Put in sterilized corks and dip the necks of +the bottles in hot sealing-wax. If you can get the self-sealing bottles, +the work of putting up grape juice will be light. Sterilize bottles and +corks. + + +OTHER FRUIT JUICES + +Raspberry, blackberry and strawberry juice may be made by following the +recipe for grape juice but doubling the quantity of sugar. For currant +juice use four times as much sugar as for grape juice. + + +FRUIT SYRUPS + +Fruit syrups may be made like fruit juices, only using more sugar--at +least half as much sugar as fruit juice. + + +RASPBERRY VINEGAR + +Put two quarts of raspberries in a bowl and cover them with two quarts +of vinegar; cover and stand in a cool place for two days. Mash the +berries; strain the vinegar through cheesecloth; pour it over two quarts +of fresh raspberries; let stand for another two days; strain and put in +a preserving kettle with sugar, allowing a pound of sugar to a pint of +juice. Heat slowly, skimming when the vinegar begins to boil. Boil +twenty minutes and put in sterilized bottles. Serve as a drink, using +two tablespoons to a glass of water. + + +BLACKBERRY WINE + +Measure your berries and bruise them; to every gallon add one quart of +boiling water; let the mixture stand twenty-four hours (stirring +occasionally), then strain off all the liquor into a cask; to every +gallon add two pounds of sugar; cork tightly and let stand till the +following October. + + +BLACKBERRY CORDIAL + +Simmer the berries until they break, then strain and to each quart of +juice add one pound of sugar. Let this dissolve by heating slowly, then +add one tablespoon each of cinnamon, nutmeg, cloves, and if desired, +allspice. Simmer altogether twenty minutes. Bottle and seal. + + +CHERRY SYRUP + +Mash and pound the cherries until the stones are all broken, then press +through a cloth. Use a pound of sugar to a quart of juice; boil, skim +and bottle. When cold, seal. + + +CHERRY BRANDY + +To one gallon of brandy allow two quarts of cherries. Mash and pound +them until all the stones are broken, put in the brandy and add a pound +of cut loaf sugar. Set in the sun for two or three weeks, shake daily, +strain and bottle. + + +CHERRY BOUNCE + +The little wild cherry is excellent for this purpose, as the stone +kernels contain alcohol. Wash carefully, sugar plentifully, and add +whole spice, cloves (with the heads removed) and stick cinnamon. Fewer +cloves than the other spices. Get good whiskey and allow one-half as +much cherries as whiskey. To a quart bottle allow scant half pint +sugared cherries to one and one-half pints of whiskey. Bottle and seal. +Let stand at least two months. Open, shake bottle well and taste, and if +necessary add more sugar. Seal again, and let stand another month. Is +not good under three months and the older it gets the finer it becomes. + + +CIDER EGG NOG + +Break six eggs, put the yolks in one dish, the whites in another. To +each yolk add a tablespoon of granulated sugar, beat the yolks and sugar +to a foam; then flavor with a little grated nutmeg, stirring it well +through the mixture; then add a half pint of hot sweet cider to each +egg, beat it well through and pour into a hot punch bowl. Beat the +whites of the eggs to a stiff froth with a little sugar and cover the +surface of the punch. Serve in cups. + + +TOM AND JERRY (Non-Alcoholic) + +Beat six eggs and six tablespoons of sugar to a stiff froth, add four +cups of unfermented grape juice and the same amount of sweet cider. Have +two porcelain pitchers as hot as possible, pour the mixture into one of +them. Then pour the mixture back and forth from one pitcher to the other +five or six times, and pour the foaming beverage into hot cups and +serve. + + +HOT MILK PUNCH + +Beat one egg to a stiff froth with two tablespoons of sugar; add to it +two tablespoons of home-made grape wine; stir all well together, put in +a large drinking glass and fill with hot milk. Grate a little nutmeg on +the top and serve. + + + + +*CANNED FRUITS* + + +GENERAL RULES + +All fruits should, if possible, be freshly picked for preserving, +canning, and jelly making. No imperfect fruit should be canned or +preserved. Gnarly fruit may be used for jellies or marmalades by cutting +out defective portions. Bruised spots should be cut out of peaches and +pears. In selecting small-seeded fruits, like berries, for canning, +those having a small proportion of seed to pulp should be chosen. In dry +seasons berries have a larger proportion of seeds to pulp than in a wet +or normal season, and it is not wise to can or preserve such fruit +unless the seeds are removed. The fruit should be rubbed through a sieve +that is fine enough to keep back the seeds. The strained pulp can be +preserved as a puree or marmalade. + +When fruit is brought into the house put it where it will keep cool and +crisp until you are ready to use it. + +Begin by having the kitchen swept and dusted thoroughly, that there need +not be a large number of mold spores floating about. Dust with a damp +cloth. Have plenty of hot water and pans in which jars and utensils may +be sterilized. Have at hand all necessary utensils, towels, sugar, etc. + +Prepare only as much fruit as can be cooked while it still retains its +color and crispness. Before beginning to pare fruit have some syrup +ready, if that is to be used, or if sugar is to be added to the fruit +have it weighed or measured. + +Decide upon the amount of fruit you will cook at one time, then have two +bowls--one for the sugar and one for the fruit--that will hold just the +quantity of each. As the fruit is pared or hulled, as the case may be, +drop it into its measuring bowl. When the measure is full put the fruit +and sugar in the preserving kettle. While this is cooking another +measure may be prepared and put in the second preserving kettle. In this +way the fruit is cooked quickly and put in the jars and sealed at once, +leaving the pans ready to sterilize another set of jars. + +The preserving kettle should be porcelain-lined, and no iron or tin +utensils should be used, as the fruit acids attack these metals and so +give a bad color and metallic taste to the food. + + +STERILIZING JARS, ETC. + +The success of canning depends upon absolute sterilization and not upon +the amount of sugar or cooking. Any proportion of sugar may be used, or +fruit may be canned without the addition of any sugar. + +It is most important that the jars, covers, and rubber rings be in +perfect condition. Examine each jar and cover to see that there is no +defect in it. Use only fresh rubber rings, for if the rubber is not soft +and elastic the sealing will not be perfect. Each year numbers of jars +of fruit are lost because of the false economy in using an old ring that +has lost its softness and elasticity. + +Have two pans partially filled with cold water. Put some jars in one, +laying them on their sides, and some covers in the other. Place the pans +on the stove where the water will heat to the boiling point. The water +should boil at least ten or fifteen minutes. Have on the stove a shallow +milk pan in which there is about two inches of boiling water. Sterilize +the cups, spoons, and funnel, if you use one, by immersing in boiling +water for a few minutes. When ready to put the prepared fruit in the +jars slip a broad skimmer under a jar and lift it and drain free of +water. + +There are several methods of canning; the housekeeper can use that +method which is most convenient. + +The three easiest and best methods are: Cooking the fruit in jars in an +oven; cooking the fruit in jars in boiling water; and stewing the fruit +before it is put in the jars. + + +CANNING FRUIT BAKED IN OVEN + +In this method the work is easily and quickly done and the fruit retains +its shape, color and flavor. Particularly nice for berries. + +Sterilize jars and utensils. Make the syrup; prepare the fruit the same +as for cooking. Fill the hot jars with the fruit, drained, and pour in +enough hot syrup to fill the jar solidly. Run the handle of a silver +spoon around the inside of the jar. Place the hot jars, uncovered, and +the covers, in a moderate oven. + +Cover the bottom of the oven with a sheet of asbestos, the kind plumbers +employ in covering pipes, or put into the oven shallow pans in which +there are about two inches of boiling water. Cook berries to the boiling +point or until the bubbles in the syrup just rise to the top; cook +larger fruits, eight to ten minutes or according to the fruit. Remove +from the oven, slip on rubber, first dipped in boiling water; then fill +the jar with boiling syrup. Cover and seal. Place the jars on a board +and out of a draft of air. If the screw covers are used tighten them +after the glass has cooled. + +Large fruits, such as peaches, pears, quince, crab-apples, etc., will +require about a pint of syrup to each quart jar of fruit. The small +fruit will require a little over half a pint of syrup. + + +BAKED CRANBERRIES OR CHERRY PRESERVES + +Pick over, wash and drain four quarts of large, perfect cranberries; or +stem and then stone four pounds of large cherries, use a cherry pitter +so cherries remain whole. Place a tablespoon of hot water in a jar, then +alternately in layers cherries or cranberries and sugar (with sugar on +top), cover closely. This amount will require four pounds of sugar. Bake +in a very slow oven two hours. Let stand. Then keep in a cool, dry +place. The cranberries will look and taste like candied cherries, and +may be used for garnishing. + + +BAKED CRAB-APPLE PRESERVES + +Wash, wipe and remove the blossom ends of one-half peck of perfect red +Siberian crab-apples. Pour one tablespoon of water in bottom of one +gallon stone jar, then place in alternate layers of apples and sugar, +using four pounds altogether (with sugar on top). Cover with two +thicknesses of Manila paper, tied down securely or with close fitting +plate. Bake in a very slow oven (that would only turn the paper a light +brown), two or three hours; let stand to cool, keep in cool, dry place. + + +BAKED SICKEL PEARS + +May be prepared the same way. Flavor, if desired, with ginger or lemon +juice. + + +BAKED QUINCES + +Quinces may be wiped, cored, and quartered; sugar filled in the +cavities, and baked same as crab-apples, in a very slow oven three or +more hours until clear and glassy. + + +CANNING FRUIT IN A WATER BATH + +Canned fruits may be cooked over the fire, but they are, on the whole, +very much better if cooked in a water bath. Prepare fruit and syrup as +for cooking in a preserving kettle and cook the syrup ten minutes. +Sterilize the jars and utensils; fill the jars with fruit; then pour in +enough syrup to fill the jars completely. Run the blade of a +silver-plated knife around the inside of the jar and put the covers on +loosely. + +Have a wooden rack, slats, or straw in the bottom of a wash boiler; put +in enough warm water to come to about four inches above the rack; place +the filled jars in the boiler, being careful not to let them touch. Pack +clean white rags or cotton rope between and around the jars to prevent +their striking one another when the water begins to boil. Cover the +boiler and let the fruit cook as directed, counting from the time the +surrounding water begins to boil. (This cooking is called sterilizing.) + +Draw the boiler aside and remove the cover. When the steam passes off, +lift out one jar at a time and place it in a pan of boiling water beside +the boiler; fill to overflowing with boiling syrup; wipe the rim of the +jar with a cloth wrung from boiling water; put on rubbers and cover +quickly; stand the jar upside down and protected from drafts, until +cool; then tighten the covers if screw covers are used, and wipe off the +jars with a wet cloth. Paste on labels and put the jars on shelves in a +cool, dark closet. + +The time given for sterilizing is for quart jars; pint jars require +three minutes less. + + +BLUEBERRIES + +To twelve quarts of berries take one quart of sugar and one pint of +water. Put water, berries, and sugar in preserving kettle; heat slowly. +Boil sixteen minutes, counting from the time the contents of the kettle +begins to bubble. + + +CANNED RASPBERRIES + +To six quarts of berries take one quart of sugar. Put one quart of the +fruit in the preserving kettle; heat slowly, crushing with a wooden +potato masher; strain and press through a fine sieve. Return the juice +and pulp to the kettle; add the sugar; stir until dissolved; then add +the remaining quarts of berries. Boil sixteen minutes, counting from the +time they begin to boil. Skim well while boiling, and put into jars as +directed. + + +BLACKBERRIES + +The same as for raspberries. + + +CURRANTS + +To twelve quarts of currants take four quarts of sugar. Treat the same +as raspberries. + + +RASPBERRIES AND CURRANTS + +To ten quarts of raspberries and three quarts of currants take two and +one-half quarts of sugar. Heat, crush and press the juice from the +currants and proceed as directed for raspberries. + + +CANNED GOOSEBERRIES + +To six quarts of berries take three pints of sugar and one pint of +water. + +Dissolve the sugar in the water, using three pints of sugar if the +gooseberries are green and only half the quantity if they are ripe. Add +the fruit and cook fifteen minutes. + +Green gooseberries may also be canned like rhubarb without sugar and +sweetened when used. + + +CANNED STRAWBERRIES + +After washing and hulling berries, proceed as with raspberries. + + +CANNED PEACHES + +Wash peaches, put them in a square of cheese-cloth or wire basket. Dip +for two minutes in kettle of boiling water. Plunge immediately into cold +water. Skin the peaches; leave whole or cut as preferred. Pack peaches +in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in +position. Tighten tops but not airtight. Place jars on false bottom in +wash-boiler. Let the water boil sixteen minutes. Seal as directed. To +eight quarts of peaches take three quarts of sugar, two quarts of water. + +Apricots, plums and ripe pears may be treated exactly as peaches. + + +QUINCES + +To four quarts of pared, cored and quartered quinces take one and +one-half quarts of sugar and two quarts of water. + +Rub the fruit hard with a coarse, crash towel, blanch for six minutes. +Pare, quarter, and core; drop the pieces into cold water. Put the fruit +in the preserving kettle with cold water to cover it generously. Heat +slowly and simmer gently until tender. The pieces will not all require +the same time to cook. Take each piece up as soon as it is so tender +that a silver fork will pierce it readily. Drain on a platter. Strain +the water in which the fruit was cooked through cheese-cloth. Put two +quarts of the strained liquid and the sugar into the preserving kettle; +stir over the fire until the sugar is dissolved. When it boils skim well +and put in the cooked fruit. Boil gently for about forty minutes. + + +PEARS + +If the fruit is ripe it may be treated exactly the same as peaches. If, +on the other hand, it is rather hard it must be cooked until so tender +that a silver fork will pierce it readily. + + +CHERRIES + +Prepare in the same manner as you would for preserving, allowing half a +pound of sugar to a pound of fruit. After putting the cherries into the +syrup do not let them boil more than five minutes; then fill your cans +to overflowing, seal immediately and then screw tighter as they grow +cold. Remove the little bag of stones which you have boiled with the +syrup. The object in boiling the stones with the syrup is to impart the +fine flavor to the fruit which cherries are robbed of in pitting. + + +CHERRIES FOR PIES + +Stem the cherries--do not pit them,--pack tight in glass fruit jars, +cover with syrup, made of two tablespoons of sugar to a quart of fruit, +allowing one-half cup of water to each quart of cherries. Let them boil +fifteen minutes from the time they begin to boil. + + +PINEAPPLE + +Take off rind and trim. Cut into slices and divide into thirds. Fill +into glass jars and dissolve sugar in water enough to cover the jars to +overflowing, allowing half a pound of sugar to a pound of fruit, and +pour this sweetened water over the pineapples; proceed as in "Canning +Fruit in a Water Bath" and let them boil steadily for at least twenty +minutes. Draw the boiler aside or lift it off the coal range and allow +the cans to cool in the water in which they were boiled even if it takes +until the following day. Then remove each can carefully, screwing each +can as tightly as possible. Wipe dry and put away in a cool place. All +canned fruits should be examined carefully in one or two weeks' time +after being put up. If any show signs of fermenting, just set them in a +boiler of cold water and let them come to a boil slowly. Boil about ten +minutes, remove boiler from the fire and allow the cans to cool in the +boiler. When cold screw tight and put away. + + +CANNED RHUBARB READY TO USE + +Strip the skins from the stalks, and cut into small pieces as you would +for pies. Allow eight ounces of loaf sugar to every quart of rhubarb. +Set the sugar over the fire with as little water as possible, throw in +the rhubarb and boil ten minutes. Put in jars and seal. + + +CANNED RHUBARB + +Wash the rhubarb thoroughly in pure water; cut it into pieces and pack +it in sterilized jars. Cover with cold water; let it stand ten minutes; +pour off the water; fill again to overflowing with fresh cold water; +seal with sterilized rubber rings and covers, and set away in a cool, +dark place. + + +CANNED PLUMS + +To four quarts of plums take one quart of sugar and one cup of water. + +Wash, drain and prick the plums. Make a syrup of the sugar and water; +put part of the fruit in the boiling syrup; cook five minutes; fill and +seal the jars. Put more fruit in the syrup; remove and continue the +process until all the fruit has been cooked. + + +CANNING IN THE PRESERVING KETTLE + +Canning in the preserving kettle is less satisfactory; but is sometimes +considered easier, especially for small fruits. Cook the fruit according +to the directions and see that all jars, covers and utensils are +carefully sterilized. When ready to put the fruit in the jars, put a +broad skimmer under one, lift it and drain off the water. Set it in a +shallow pan of boiling water or wrap it well in a heavy towel wrung out +of boiling water; fill to overflowing with the fruit and slip a +silver-plated knife around the inside of the jar to make sure that fruit +and juice are solidly packed. Wipe the rim of the jar; dip the rubber +ring in boiling water, place it on the jar; cover and remove the jar, +placing it upside down on a board, well out of drafts until cool. Then +tighten the covers, if screw covers are used; wipe the jars with a wet +cloth and stand on shelves in a cool, dark closet. + + +CANNED PEACHES + +To eight quarts of peaches take one quart of sugar and three quarts of +water. Make a syrup of the sugar and water; bring to a boil; skim it and +draw the kettle aside where the syrup will keep hot but not boil. Pare +the peaches, cutting them in halves or not as desired; if in half leave +one or two whole peaches for every jar, as the kernel improves the +flavor. Put a layer of fruit in the kettle; when it begins to boil skim +carefully; boil gently, for ten minutes; put in jars and seal. Then cook +more of the fruit in similar fashion. If the fruit is not ripe it will +require a longer time to cook. + +All fruit may be canned in this manner, if desired. + + +PINEAPPLE, No. 1 + +The large juicy pineapple is the best for this purpose. Have your scales +at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter +and a large, deep porcelain dish to receive the sliced pineapple. Pare, +do this carefully, dig out all the eyes as you go along. Lay the pared +pineapple on a porcelain platter and stick your apple-corer right +through the centre of the apple, first at one end and then at the other; +if it acts stubbornly put a towel around the handle of the corer and +twist it, the whole core will come out at once. Now screw the +slaw-cutter to the desired thickness you wish to have your pineapple +sliced. Slice into receiving dish, weigh one pound of fine granulated +sugar and sprinkle it all over the apple, and so on until all are pared +and sliced, allowing one pound of sugar to each very large pineapple. +Cover the dish until next day and then strain all the juice off the +apples and boil in a porcelain or bell metal kettle, skimming it well; +throw in the sliced pineapples, boil about five minutes and can. Fill +the cans to overflowing and seal immediately, not losing a moment's +time. As the cans grow cold screw tighter and examine daily, for three +or four days, and screw tighter if possible. + + +PINEAPPLE, No. 2 + +Prepare the pineapples as above, allowing half a pound of sugar to two +pounds of fruit. Steam the sliced pines in a porcelain steamer until +tender. In the meantime make a syrup of the sugar, allowing a tumblerful +of water to a pound of sugar. Skim the syrup carefully, put in your +steamed pineapples and can as above. + + + + +*JELLIES AND PRESERVES* + + +In making preserves or jellies use none but porcelain-lined or +bell-metal kettles, being very careful to have them perfectly clean. +Scour with sapolio or sand before using. Take plenty of time to do your +work, as you will find that too great hurry is unprofitable. Use glass +jars and the best white sugar, and do not have any other cooking going +on while preserving, as the steam or grease will be apt to injure your +preserves. + +When fruit is preserved with a large amount of sugar (a pound of sugar +to a pound of fruit) it does not need to be sealed in airtight jars; +because bacteria do not readily form in the thick, sugary syrup. It is, +however, best kept in small sealed jars. + +In damp weather jelly takes longer to form. Try to select a sunny, dry +day for jelly making. You can prepare your juice even if it is cloudy, +but wait for sunshine before adding the sugar and final boiling. + + +UTENSILS FOR JELLY MAKING + +Large enamelled kettle, syrup gauge, two colanders, wooden masher, +wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one +baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for +sterilizing glasses and two iron jelly stands with cheese-cloth bags. + + +HOW TO TEST JELLY MADE AT HOME + +Much waste of sugar and spoilage of jellies can be avoided by using a +simple alcohol test recommended by the Bureau of Chemistry, United +States Department of Agriculture. To determine how much sugar should be +used with each kind of juice put a spoon of juice in a glass and add to +it one spoon of ninety-five per cent grain alcohol, mixed by shaking the +glass gently. + +Pour slowly from the glass, noting how the pectin--the substance in +fruits which makes them jell--is precipitated. If the pectin is +precipitated as one lump, a cup of sugar may be used for each cup of +juice; if in several lumps the proportion of sugar must be reduced to +approximately 3/4 the amount of the juice. If the pectin is not in +lumps, the sugar should be one-half or less of the amount of juice. + +The housewife will do well before making the test to taste the juice, as +fruits having less acid than good tart apples probably will not make +good jelly, unless mixed with other fruits which are acid. + + +TO COVER JELLY GLASSES + +There are three common methods of covering jelly tumblers: (1) Dip a +piece of paper in alcohol; place it on top of the tumbler as soon as the +jelly is cold; put on the tin cover and force it down firmly. (2) Cut a +piece of paper large enough to allow it to overlap the top of the +tumbler at least one-half inch on all sides; dip the paper in +slightly-beaten white of egg; cover the glass as soon as the jelly cools +and press down the paper until it adheres firmly. (3) When the jelly has +become cold, cover the top with melted paraffin to a thickness of +one-third of an inch. + +To mark jelly glasses sealed with paraffin, have the labels ready on +narrow slips of paper not quite as long as the diameter of the top of a +glass, and when the paraffin is partially set, but still soft, lay each +label on and press gently. + + + + +*JELLIES* + + +CURRANT JELLY + +Pick over half ripe currants, leaving stems on. Wash and place in +preserving kettle. Pound vigorously with wooden masher until there is +juice enough to boil. Boil slowly until fruit turns white and liquid +drops slowly from the spoon. Stir to prevent scorching. + +Remove from fire. Take an enamelled cup and dip this mixture into the +jelly bags, under which large bowls have been placed to catch the drip. +Drip overnight. + +Next morning measure the juice. For every pint allow a pint of +granulated sugar, which is put in a flat pan. Juice is put in kettle and +allowed to come to boiling point. Sugar is placed in oven and heated. +When juice boils add sugar and stir until dissolved. + +When this boils remove from fire and skim. Do this three times. Now test +liquid with syrup gauge to see if it registers twenty-five degrees. +Without gauge let it drip from spoon, half cooled, to see if it jells. +Strain into sterilized jelly glasses. Place glasses on a board in a +sunny exposure until it hardens Cover with melted paraffin one-fourth +inch thick. + + +RASPBERRY AND CURRANT JELLY + +Follow the recipe for Currant Jelly, using half raspberries and half +currants. + + +RASPBERRY JELLY + +Follow the recipe for Currant Jelly. + + +BLACKBERRY JELLY + +Follow the recipe for Currant Jelly. + + +STRAWBERRY JELLY + +To five quarts of strawberries add one quart of currants and proceed as +with Currant Jelly; but boil fifteen minutes. + + +GRAPE JELLY + +The Concord is the best all-round grape for jelly, although the Catawba +grape makes a delicious jelly. Make your jelly as soon as possible after +the grapes are sent home from the market. Weigh the grapes on the stems +and for every pound of grapes thus weighed allow three-quarters of a +pound of the best quality of granulated sugar. + +After weighing the grapes, place them in a big tub or receptacle of some +kind nearly filled with cold water. Let them remain ten minutes, then +lift them out with both hands and put them in a preserving kettle over a +very low fire. Do not add any water. With a masher press the grapes so +the juice comes out, and cook the grapes until they are rather soft, +pressing them frequently with the masher. When they have cooked until +the skins are all broken, pour them, juice and all; in a small-holed +colander set in a big bowl, and press pulp and juice through, picking +out the stems as they come to the surface. + +When pulp and juice are pressed out, pour them into a cheese-cloth bag. +Hang the bag over the preserving kettle and let the juice drip all +night. In the morning put the kettle over the fire and let the grape +juice boil gently for a half hour, skimming it frequently. + +While the juice is cooking put the sugar in pans in a moderate oven and +let heat. As soon as the juice is skimmed clear stir in the hot sugar, +and as soon as it is dissolved pour the jelly in the glasses, first +standing them in warm water. Place glasses after filling them in a cool +dry place till jelly is well set, then pour a film of melted paraffin +over the top and put on the covers. Label. + + +CRAB-APPLE JELLY + +Take eight quarts of Siberian crab-apples, cut up in pieces, leaving in +the seeds, and do not pare. Put into a stone jar, and set on the back of +the stove to boil slowly, adding four quarts of water. Let them boil, +closely covered all day, then put in a jelly-bag and let them drip all +night. Boil a pint of juice at a time, with a pound of sugar to every +pint of juice. Boil five minutes steadily, each pint exactly five +minutes. Now weigh another pound of sugar and measure another pint of +juice. Keep on in this way and you will be through before you realize +it. There is no finer or firmer jelly than this. It should be a bright +amber in color, and of fine flavor. You may press the pulp that remains +in the jelly-bag through a coarse strainer, add the juice of two lemons +and as much sugar as you have pulp, and cook to a jam. + + +APPLE JELLY + +Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins +on and boil the seeds also. Put on enough water to just cover, boil on +the back of the stove, closely covered, all day. Then put in jelly-bag +of double cheese-cloth to drip all night. Next morning measure the +juice. Allow a wineglass of white wine and juice of one lemon to every +three pints of juice. Then boil a pint at a time, with a pound of sugar +to every pint. + + +NEAPOLITAN JELLY + +Take equal quantities of fully ripe strawberries, raspberries, currants +and red cherries. The cherries must be stoned, taking care to preserve +the juice and add to rest of juice. Mix and press through a jelly-press +or bag. Measure the juice, boil a pint at a time, and to every pint +allow a pound of sugar and proceed as with other fruit jellies. + + +QUINCE JELLY + +Prepare the fruit and cook peels and cores as directed for preserving. +Cut the quinces in small pieces and let them boil in the strained water +for one hour with kettle uncovered. When cooked the desired length of +time, pour the whole into a jelly-bag of white flannel or double +cheese-cloth; hang over a big bowl or jar and let the liquor all drain +through. This will take several hours. When all the liquor is drained, +measure it and return to the kettle. To each pint of liquor weigh a +pound of sugar. While the liquor is heating put the sugar in the oven, +then add to the boiling hot liquor and stir it until sugar is melted. +When the whole is thick, and drops from the spoon like jelly, pour it +through a strainer into the jelly glasses; and when the jelly is cool, +put on the covers--first pouring a film of melted paraffin over the +surface. + + +A WINTER JELLY + +One-half peck of tart apples, one quart of cranberries. Cover with cold +water and cook an hour. Strain through a jelly-bag without squeezing. +There should be about three pints of juice. Use a bowl of sugar for each +bowl of juice. When the juice is boiling add sugar which has been heated +in oven and boil twenty minutes. Skim and pour into glasses. Will fill +about seven. + + +CRANBERRY JELLY + +Wash and pick ripe cranberries and set on to boil in a porcelain-lined +kettle closely covered. When soft strain the pulp through a fine wire +sieve. Measure the juice and add an equal quantity of sugar. Set it on +to boil again and let it boil very fast for about ten minutes--but it +must boil steadily all the time. Wet a mold with cold water, turn the +jelly into it and set it away to cool, when firm turn it into a glass +salver. + + +*PRESERVED FRUIT* + + +PRESERVED FIGS + +Lay fresh figs in water overnight. Then simmer in water enough to cover +them until tender, and spread upon dishes to cool. Make a syrup of a +pound of sugar to every pound of fruit. Allow a small teacup of water to +a pound of sugar. Boil until a very clear syrup; remove every particle +of scum; put in the figs and boil slowly for ten minutes. Take them out +and spread upon dishes, and set them in the hot sun. Add the juice of as +many lemons as you have pounds of sugar, and a few small pieces of +ginger. Boil this syrup until thick. Boil the figs in this syrup for +fifteen minutes longer. Then fill in glass jars three-quarters full, +fill up with boiling syrup and cover. When cold, screw air-tight or +seal. + + +PRESERVED CHERRIES + +The sour red cherries, or "Morellas," are the best for preserves. Never +use sweet ones for this purpose. Stone them, preserving every drop of +juice, then weigh the cherries, and for every pound take three-quarters +of a pound of sugar. Set the sugar and juice of the cherries on to boil, +also a handful of the cherry stones pounded and tied in a thin muslin +bag. Let this boil about fifteen minutes. Skim off the scum that rises. +Now put in the cherries, and boil until the syrup begins to thicken like +jelly. Remove from the fire, fill in pint jars, and when cold, cover +with brandied paper and screw on the cover tight. + + +PRESERVED PEACHES + +Weigh one pound of sugar for each pound of fruit. After weighing them +brush each peach with a stiff whiskbroom. This should be done in putting +up peaches in any way. After brushing them peel the peaches very thin +with a sharp silver knife. Do not use a knife with a steel blade, as it +discolors the fruit. As fast as the peaches are peeled lay them on +porcelain platters. Put the peelings in the preserving kettle with +enough water to keep from sticking. Stand the kettle over rather a quick +fire and let the peelings boil with the kettle covered until very soft. +Then drain them through a colander and pour the juice strained back into +the kettle. Add sugar to this and let it simmer gently until it is a +thick syrup. During the time the syrup is cooking it must be frequently +stirred and skimmed. As soon as the syrup is thick enough, drop in the +peaches, twelve at a time if for quart jars, and six at a time if for +pint jars. Let the peaches cook gently until each one may easily be +pierced with a broom splint. + +Then quickly skim them out and lay them on a platter to cool. Repeat +this process until all the peaches are done, then let the syrup cook +until thick as molasses. Skim it thoroughly. When cool put the peaches, +one at a time, in the jars with a spoon. When the syrup is sufficiently +thick, pour it through a strainer over the peaches in the jars until +they are full, then seal down quickly and stand them upside down for +several hours before putting them in the store-room. + + +STRAWBERRIES IN THE SUN + +To two pounds of berries take two pounds of sugar and three-quarters cup +of water. Put the syrup in the preserving kettle; bring it to a boil and +cook for about ten minutes, or until it begins to thicken. Add the +berries; cook for ten minutes and pour them out in shallow dishes or +meat platters. Cover with sheets of glass, allowing a little air for +ventilation; place in the sun until the juice is thick and syrupy. This +will take two days or more, but the rich color and delicious flavor of +the fruit will fully repay the effort expended. Put into small jars or +tumblers and cover according to directions. + + +PRESERVED STRAWBERRIES + +To one pint of strawberries take one pint of sugar and one-half cup of +water. Unless strawberries are cooked in the sun they should be prepared +only in small quantities or they will be dark and unpalatable. If the +following directions are carefully observed the berries will be plump +and of a rich red color. + +Bring the sugar and water to a boil; add the strawberries and cook ten +minutes. Remove the berries carefully with a skimmer and cook the syrup +until it is of the consistency of jelly. Return the berries to the +syrup; bring all to a boil and when cool put in glass tumblers. + + +STRAWBERRIES AND PINEAPPLE + +Follow the recipe for Preserved Strawberries, using two-thirds pineapple +and one-third strawberries. + + +PRESERVED PINEAPPLE + +To one pineapple take three-quarters of its weight in sugar and one cup +of water. Peel the pineapple and put it through the food-chopper. Weigh +and add three-quarters of the weight in sugar. Bring slowly to a boil +and simmer for about twenty minutes, or until the consistency of +marmalade. + + +PRESERVED DAMSON PLUMS + +Pick the plums over carefully, removing every one that has a decayed +spot or blemish. Leave the stems on. After picking the fruit over, wash +it carefully in cold water; then weigh it and allow one pound of sugar +to each pound of fruit. Put a gill of water in the preserving kettle for +each pound of sugar, stand the kettle over a moderate fire and add the +sugar. Stir it almost constantly with a wooden spoon until the sugar +melts; then turn on a little more heat and let the melted sugar boil +gently until it is a thick syrup. Stir, and skim it frequently. When the +required thickness (which should be like syrup used for griddle cakes) +put the plums in the boiling syrup and let them cook gently for half an +hour; then skim out the plums and put them in glass jars, filling each +jar half full. Let the syrup boil till almost as thick as jelly, then +pour it in the jars, filling them quite full. Fasten the tops on and +stand the jars upside down until the preserves are cold; then put them +where they are to be kept for the winter. + + +DAMSON JAM + +Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the +plums carefully, put them in a preserving kettle with just enough water +to keep them from sticking to the bottom. Set them over a moderate fire +and let them simmer for half an hour; then turn them, juice and all, +into a colander, filling the colander not more than half full. Have the +colander set over a large earthen bowl. With a potato masher, press +juice and pulp through the colander into the bowl, leaving skins and +pits as dry as possible. Remove these from the colander and repeat the +process until all the pulp and juice is pressed out; then pour it into +the kettle and, while it is heating slowly, heat the sugar in the oven. +As soon as the juice and pulp begins to simmer stir in the hot sugar, +and when it drops from the spoon like a thick jelly pour it into the +glasses. This is one of the most delicious fruit preserves made and is +always acceptable with meat and poultry or as a sweetmeat at afternoon +teas. + + +RASPBERRY JAM + +To five pounds of red raspberries (not too ripe) add five pounds of loaf +sugar. Mash the whole well in a preserving kettle (to do this thoroughly +use a potato masher). Add one quart of currant juice, and boil slowly +until it jellies. Try a little on a plate; set it on ice, if it jellies +remove from the fire, fill in small jars, cover with brandied paper and +tie a thick white paper over them. Keep in a dark, dry, cool place. If +you object to seeds, press the fruit through a sieve before boiling. + + +JELLIED QUINCES + +Jellied quinces are made after the direction for preserved quinces, only +the fruit is cut in tiny little pieces and when put in the syrup is +allowed to cook twenty minutes longer, and is put in small glasses with +the syrup and not skimmed out as for preserves. Leave the glasses open +till the jelly sets, then cover. + + +QUINCE CHEESE + +Wipe off each quince before paring, core and slice them, weigh your +fruit and sugar, allowing 3/4 of a pound of sugar for every pound of +fruit and set the sugar aside until wanted. Boil the skins, cores and +seeds in a clean vessel by themselves, with just enough water to cover +them. Boil until the parings are soft, so as to extract all the flavor, +then strain through a jelly-bag. When this water is almost cold, put the +quinces in the preserving kettle with the quince water and boil until +soft, mash with a wooden spoon or beetle. Add the juice of an orange to +every two pounds of fruit, being careful not to get any of the seeds +into the preserves. Now add the sugar and boil slowly for fifteen +minutes, stirring constantly; if not thick enough boil longer, being +very careful not to let it burn. Take off the fire and pack in small +jars with brandied paper over them. + + +PRESERVED QUINCES + +The quince that comes first into the market is likely to be wormy and +corky, and harder to cook than the better ones. It requires a good deal +of skill to cook quince preserves just right. If you cook them too much +they are red instead of a beautiful salmon shade, and they become +shriveled, dry and tart, even in the sweetest syrup, instead of full and +mealy, and sweet. + +Weigh a pound of sugar for each pound of fruit. Wipe each quince +carefully with a coarse linen towel. Peel, quarter and core the quinces. +Put peels and cores in the preserving kettle with just water enough to +cover them, and let them simmer with the kettle covered for two hours. +Then strain the liquor through a fine sieve and return it to the kettle. + +Cut the quartered quinces in small pieces and put as many of them in the +kettle as the liquor will cover. Let them boil gently, with the kettle +uncovered, until so tender they may be easily pierced with a broom +splint. Take them out with a skimmer and lay on flat dishes to cool. +Repeat this process until all the fruit is properly cooked; then put the +sugar in the liquor and let it boil gently to a thick syrup; put in as +many of the cooked quinces as the syrup will cover and let them cook in +the syrup for twenty minutes; skim them out and lay on flat dishes to +cool. Repeat this process until all the quinces are cooked in the syrup. + +When they are cool put the quinces in glass jars, filling each one half +full. Let the syrup boil until very thick, stirring it frequently and +skimming it clear. Then pour it through a fine strainer, while very hot, +over the fruit; and as soon as a jar is full, fasten on the cover. It is +tiresome work to preserve quinces, but the result pays for all the +trouble. + + +CITRON PRESERVE + +Pare and core the citron; cut it into strips and notch the edges; or cut +it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to +six pounds of the fruit allow four lemons and a quarter of a pound of +ginger root. Tie the ginger in a cloth, and boil it in a quart and a +half of water until the flavor is extracted; then remove it, and add to +the water the sugar and the juice of the lemons; stir until the sugar is +dissolved and the syrup is clear; take off any scum; then add the citron +and cook until it is clear, but not soft enough to fall apart. Can and +seal while hot. + + +MARMALADES + +Marmalades require great care while cooking because no moisture is added +to the fruit and sugar. If the marmalade is made from berries the fruit +should be rubbed through a sieve to remove the seeds. If large fruit is +used have it washed, pared, cored, and quartered. + +Measure the fruit and sugar, allowing one pint of sugar to each quart of +fruit. + +Rinse the preserving kettle with cold water that there may be a slight +coat of moisture on the sides and bottom. Put alternate layers of fruit +and sugar in the kettle, having the first layer fruit. Heat slowly, +stirring frequently. While stirring, break up the fruit as much as +possible. Cook about two hours, then put in small sterilized jars. + + +ORANGE MARMALADE + +The white part between the yellow rind and the inner skin of the orange +used to be most sedulously removed, but now we know that there is great +economy in using it. By doing so we can use large quantities of water in +proportion to fruit, for it has the property of converting this into +jelly. + +The Seville orange used to be the orange used in Scotland and England +for marmalades because of its bitter flavor, but we can get the same +effect by using the grapefruit. An all grapefruit marmalade is not +nearly so attractive and pretty as one of combined fruits, nor does it +have the zest that the grapefruit seems to give to a marmalade where it +is only one of the constituents. + + +AMBER MARMALADE + +Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to +this three times its measure of water and allow to stand overnight. Cook +for ten minutes the next morning and then allow to stand until the next +morning, when finish by adding as much sugar as there is liquid and +boiling slowly until done, or until it jellies. The time commonly given +is two hours, but a half hour less than this is ample. + + +RHUBARB AND ORANGE MARMALADE + +Cut three pounds of pie plant into small pieces (unpeeled). Peel three +oranges and cut into small pieces. Put with this two cups of sugar and +the grated rind of one orange. Let stand overnight. Cook until clear, +stirring often. Then add three pounds of granulated sugar heated in +oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses +and cover with paraffin. + + +APPLE AND QUINCE CONSERVE + +A novelty for the preserve closet and one that is very good is made from +ripe apples and quinces. Use one peck of juicy cooking apples and two +quarts of sugar. Pare the quinces and cut out the cores. Put the parings +and cores into a preserving kettle with two quarts of water and boil +gently for forty-five minutes. Meanwhile, cut the quinces into eighths, +put them into a kettle with three pints of water and simmer until the +fruit can be pierced with a straw; then lift the fruit from the water +and lay them on a platter to drain. Strain the water in which the +parings and cores have cooked into the water in which the quinces have +cooked, and after adding the sugar boil for ten minutes. Pare, core and +quarter the apples, and place in the syrup with the cooked quinces. Cook +slowly for fifteen minutes and seal immediately in sterilized jars. The +combined flavors of the quince and apple are very pleasing. + + +CHERRY CONSERVE + +Take three and 1/2 pounds of large red cherries, stone them and cook for +fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to +the cherries; also 1/4 pound of seeded raisins and the juice and pulp of +three oranges. Cook until the mixture is as thick as marmalade. + + +APPLE BUTTER + +Boil down any desired quantity of sweet cider in your preserving kettle +to 2/3 the original quantity. Pare, core and slice as many wine apples +as you wish to use. Boil slowly, stirring often with a silver or wooden +spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil +from four to five hours; take from the fire, pour all together into a +large crock. Cover and let it stand overnight, then return it to the +preserving kettle and boil down, stirring all the while until it is the +consistency of mush, and of a dark brown color. + + +GRAPE PRESERVES + +Squeeze the pulp into one bowl and put the skins into another. Press the +pulp through a sieve, weigh the grapes before you squeeze them and allow +three-quarters of a pound of sugar to a pound of fruit. Put the strained +pulp and sugar on to boil, the skins also, and boil slowly until thick. +It will be much easier for you to heat the pulp before straining. + + +GERMAN PRUNE BUTTER + +Remove pits and wash prunes, take three-quarters of a pound of sugar to +a pound of fruit, and enough water to keep from burning; do not stir but +remove from the sides of the kettle occasionally. Let boil for hours; +when done, place in glasses. Let cool; cover with paraffin. + + +CHERRY MARMALADE + +To three pounds of sweet and one pound of sour cherries allow two pounds +of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of +the sugar, add cinnamon bark and cloves. Put in the sweet cherries +first, adding the sour ones half an hour later; boil down thick and +cover the jars with brandied paper. + + +GRAPE CONSERVE + +Remove the stems and skins from five pounds of grapes and boil the pulp +until tender; then press it through a sieve. Boil the skins of three +juicy oranges until tender, then chop fine. Put the grape skins and the +pulp into a saucepan; add the orange juice, the boiled skins, five +pounds of sugar, one pound of raisins--the muscat seeded--and one pound +of shelled walnuts and boil until quite thick. + + +PLUM CONSERVE, No. 1 + +Wash five pounds of blue plums or German Prunes, cut them in halves and +remove the stones. Peel four oranges, slice them fine and cut each slice +in half. Cut the rind of two of the oranges into small squares, add one +pound of seeded raisins. Take a measure of sugar and a measure of the +mixture, place in preserving kettle on the stove and let come slowly to +the boiling point and cook steadily for several hours until the fruit is +clear and thick. Put in jelly glasses or jars. + + +PLUM CONSERVE, No. 2 + +Wash three pounds of German prunes, remove the stones and cut them into +small pieces. Mix one pound of seeded raisins, two oranges cut in small +pieces, the juice of two lemons, one pound English walnuts broken in +chunks, and three pounds of sugar. Place all the ingredients in the +preserving kettle on the stove and let come slowly to the boiling point +and cook steadily until the fruit is clear and thick. Put in jelly +glasses or jars. + + +PEACH SYRUP + +This is very nice for all kinds of griddle cakes. Use the peelings of +your peaches when you are through canning and preserving. Add 1/3 of the +peach kernels and put all on to boil in a stone jar on the back of the +stove with a little water. When soft, strain through a jelly-bag by +letting it drip all night. In the morning add the juice of two or three +lemons and boil as you would jelly. Set a pint of juice on to boil and +boil for five minutes. Add a pound of sugar and boil five minutes more, +but it must boil very hard. Bottle in wide-mouthed bottles or jars. +Seal. + + +PEACH BUTTER + +Weigh the peaches after they are pared and pitted. Allow a pound of +sugar to a pound of fruit. Cook the peaches alone until soft, then add +1/2 of the sugar and stir frequently. In half an hour put in the +remaining sugar. Now watch carefully, stirring almost constantly for two +hours. Boil slowly, and add 1/4 of the peach kernels. Spice with +cinnamon and cloves, using whole spices. + + +RAISIN COMPOTE + +Peel six oranges (California), cut the skin in very small narrow strips, +or run through a food chopper. Slice the oranges very thin and quarter +the slices. Let it stand overnight in three pints of cold water. Place +this in a preserving kettle with three pounds of seeded raisins, three +quarts of currants (picked and washed) and three pounds of granulated +sugar. Boil all together for two hours and put in glass jars, closing +them while hot. + +If preferred, three pints of currant juice strained may be used instead +of the whole fruit. This compote will keep perfectly well after the jar +is opened. + + +PICKLED PEACHES + +Brush but do not peel the peaches. Select medium-sized ones. When all +are well brushed, stick each peach quite full of cloves. + +Make a thick syrup of half a pound of sugar to a pound of fruit. Cook +the peaches in the syrup until they may be easily pierced with a broom +splint. Then carefully skim them from the syrup and after they have +cooled on the platters put them in glass jars or stone crocks. To the +syrup in the kettle add a few pieces of stick cinnamon and a few whole +allspice. Add half a pint of good cider vinegar and a tablespoon of +tarragon vinegar to each quart of syrup, and when the syrup just comes +to a boil after adding the vinegar pour it over the peaches. Delicious +with cold chicken. + + +SPICED GRAPES + +Pulp seven pounds of Concord grapes; cook the pulp and skins until soft; +put them through a fine sieve; then add four and one-half pounds of +granulated sugar, one pint of cider vinegar, two tablespoons of ground +cinnamon, and two tablespoons of ground cloves. Bring to a boil; then +cook slowly for one and one-half hours. Put in an earthen crock when +cool. + +This recipe may also be used with currants; use five pounds of sugar +instead of four and one-half pounds. + + +GREEN OR YELLOW PLUM TOMATO PRESERVES + +Wash and dry four pounds of small yellow or green tomatoes and prick +each one in five or six places. Stir three pounds of sugar in one-half +cup boiling water until dissolved; add the tomatoes and cook until +clear. When half done add the juice and the rind of two lemons sliced +very thin. When the fruit is clear remove it with a skimmer; put in +small jars, filling them two-thirds full. Boil the syrup fast for a few +minutes longer or until thick and syrupy, fill up the jars; cover with a +cloth until the next day; then cover closely and stand away in a cool +place. + + +SPICED OR PICKLED APPLES + +Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the +same way, but do not pare. Leave on the stems and put into a kettle with +alternate layers of sugar; take four pounds of white sugar to nine +pounds of fruit, and spice with an ounce of cinnamon bark and half an +ounce of cloves, removing the heads. Heat slowly to a boil with a pint +of water; add the vinegar and spices, and boil until tender. Take out +the fruit with a perforated skimmer and spread upon dishes to cool. Boil +the syrup thick; pack the apples in jars and pour the syrup over them +boiling hot. Examine them in a week's time, and should they show signs +of fermenting pour off the syrup and boil up for a few minutes, and pour +over the fruit scalding, or set the jars (uncovered) in a kettle of cold +water and heat until the contents are boiling, and then seal. + + +PRESERVED BLACKBERRIES + +Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie +spices in a bag, such as cloves and cinnamon, and make a thick syrup of +the sugar before you put in the berries. Boil half an hour and seal when +cold. + + +PICKLED CRAB-APPLES + +Select tart, firm, red or yellow crab-apples, three quarts; remove all +decayed spots but leave the stems. Put three cups of cider vinegar, +three cups of sugar, and one cup of water in preserving kettle; let boil +two minutes, add two tablespoons of cloves and two sticks of cinnamon +broken; these spices must be tied in a bag, and let cook ten minutes. +Lift out carefully with perforated skimmer, put in glass jars. When all +the apples have been cooked, pour over enough syrup to cover; set spice +bag away in a cup. Cover jars and let stand twenty-four hours. Pour off +syrup and boil again. Wait two days, then boil apples, sugar, with spice +bag until apples are tender but firm. Place apples in jars; cover to +keep hot. Boil down syrup a little and fill the jars to overflowing with +the hot syrup and seal. + + +WATERMELON PICKLE + +Do not throw away the rind of melons. It can be preserved and will make +a delicious relish. Remove the green rind of watermelon and the inside +pink portion that is left on after eating it. Cut it into two-inch +pieces and pour over it a weak brine made in proportion of one cup of +salt to a gallon of hot water. Let this stand overnight, then drain and +add clear water and one level tablespoon of alum. Boil in this water +until the rind has a clear appearance. Drain and pour ice water over the +rind and allow it to stand a short time. In a bag put one teaspoon each +of cloves, allspice, cinnamon and ginger and place this in the preserve +kettle with the vinegar and sugar. Allow one cup of sugar and one cup of +vinegar (dilute this with water if too strong) to every pound of rind. +Thin slices of lemon will give it a pleasant flavor--allow one lemon to +about four pounds of rind. Bring this syrup to the boiling point and +skim. Add the melon and cook until tender. It is done when it becomes +perfectly transparent and can be easily pierced with a broom straw. A +peach kernel in the cooking syrup will improve the flavor. Housewives +who object to the use of alum can omit this and merely wash the rind +after removing from brine to free it from all salt and then cook it +slowly as per directions given above. The alum keeps the rind firm and +retains its color. In this case the rind will require long and steady +cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they +should be put into the containers and covered with the syrup. + + +PICKLED PLUMS + +Prick the plums with a large needle then weigh them, and to every seven +pounds of fruit use four pounds of white sugar, two ounces of stick +cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil +the vinegar, sugar and spices, and pour boiling hot over the fruit, +which must be packed in a large jar; repeat this three times. While the +vinegar boils the third time, pack the plums in glass jars and pour the +syrup over the plums. When cold seal. + + +PICKLED CANTALOUPE OR MUSKMELONS + +Take fine, ripe melons, pare, take out the seeds and wash, cut into +slices about three inches long and two inches wide, lay them in a stone +jar and cover with vinegar for twenty-four hours or longer. Then lay the +fruit on a clean board to drip; and throw away one quart of the vinegar +to each quart remaining. Allow three pounds and 1/2 of white sugar to a +dozen small cantaloupes, three ounces of stick cinnamon, one ounce of +cloves (remove the soft heads) and two ounces of allspice (whole +spices). Boil the spices, vinegar and sugar, adding a pint of fresh +vinegar to the old. When well skimmed put in the melons, boil fifteen +minutes, twenty is still better; take out the fruit, put it in jars and +boil the syrup awhile longer. Skim it again and pour boiling hot upon +the fruit. Seal when cold. + + +PICKLED HUSK TOMATOES + +This tomato looks like an egg-shaped plum and makes a very nice sweet +pickle. Prick each one with a needle, weigh, and to seven pounds of +tomatoes take four pounds of sugar and spice with a very little mace, +cinnamon and cloves. Put into the kettle with alternate layers of sugar. +Heat slowly to a boil, skim and add vinegar, not more than a pint to +seven pounds of tomatoes. Add spices and boil for about ten minutes, not +longer. Take them out with a perforated skimmer and spread upon dishes +to cool. Boil the syrup thick, and pack as you would other fruit. + + +SPICED OR PICKLED CHERRIES + +Take the largest and freshest red cherries you can get, and pack them in +glass fruit jars, stems and all. Put little splints of wood across the +tops of the fruit to prevent rising to the top. To every quart of +cherries allow a cup of best pickling vinegar, and to every three quarts +of fruit one pound of sugar and three sticks of whole cinnamon bark and +one-half ounce of cloves; this quantity of spices is for all of the +fruit. Boil the vinegar and spices and sugar for five minutes steady; +turn out into a covered stoneware vessel, cover, and let it get cold. +Then pour over the fruit and repeat this process three days in +succession. Remove the heads of the cloves, for they will turn the fruit +black. You may strain the vinegar after the first boiling, so as to take +out the spices, if you choose. Seal as you would other fruit. Be sure +that the syrup is cold before you pour it over the cherries. + + +SPICED CUCUMBERS + +Take nice firm cucumbers, slice thin and salt overnight. In the morning +take vinegar sufficient for covering the quantity prepared, mixed spices +and sugar according to taste. Put on to cook and when boiling put in the +cucumbers and cook for thirty minutes. Delightful as a relish, and can +be kept for a long time if put in airtight jars. + + +PICKLED PEARS + +Pears should always be peeled for pickling. If large cut them in half +and leave the stems on. The best pear for this purpose, also for +canning, is a variety called the "Sickle Pear." It is a small, pulpy +pear of delicious flavor. Throw each pear into cold water as you peel +it. When all are peeled weigh them and allow four pounds and a half of +white sugar to ten pounds of fruit. Put into the kettle with alternate +layers of sugar and half a cup of water and one quart of strong vinegar. +Add stick cinnamon and a few cloves (remove the soft heads). Heat +slowly and boil until tender, then remove them with a perforated +skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil +fifteen minutes longer. Put the pears in glass jars or a large earthen +jar, the former being preferable, and pour the syrup and spices boiling +hot over the fruit. When cold seal. + + +GINGERED PEARS + +Pare, core and cut small, eight pounds hard pears (preferably the fresh +green Bartlett variety), half as much sugar, quarter pound Canton +ginger. Let these stand together overnight. In morning add one pint of +water, four lemons, cut small. Cook slowly for three hours. Pour into +small jars. Seal when cold. Keeps indefinitely. + + +SPICED GERMAN PLUMS + +Wash the plums, remove the stones and in place of the stones put in +almonds. Take the best wine vinegar, water and sugar to taste. Tie in a +bag some whole cinnamon, cloves, and allspice; boil together with +vinegar. After boiling, let it get lukewarm, then pour over the prunes. +Let stand, and each day for nine days let vinegar come to a boil and +pour over prunes. The last day cook the vinegar down some, then put in +the prunes and let come to a boil; there should be sufficient liquid to +cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced +the same way. + + +GOOSEBERRY RELISH + +Cut the brush part from the berry, but leave the stem on, wash +thoroughly and let drip in colander overnight. For eight pounds of +berries prepare a syrup of six pounds of sugar and three cups of water. +When syrup has boiled till clear put in the berries and boil for +three-quarters of an hour. Put in jars or glasses. + + +PICKLED FIGS + +Boil the figs in water one and one-half hours, then drain and weigh. To +seven pounds fruit use the following syrup: Three pounds of sugar, one +pint of vinegar, two ounces of whole cinnamon, two ounces of whole +peppers, one ounce of cloves, one orange, and two lemons sliced. Boil +syrup one-half hour, add fruit and boil slowly two hours. + + + + +*BRANDIED FRUITS* + + +MELANGE + +This French fruit preserve is truly delicious, and should be put up in +the month of June. To every pound of fruit take one pound of sugar. It +requires no cooking at all, and is therefore easily made. Get the +largest and soundest berries in the market. Pick two quarts and lay them +in a new and perfectly clean two-gallon stone jar and cover with two +pounds of the finest granulated sugar. Stone as many pounds of red, +black, and white cherries as you wish to use, and add the same quantity +of sugar. You may also use bananas, pineapples or oranges. Seed the +latter carefully. Be sure to weigh all the fruit, and allow one pound of +sugar to every additional pound of fruit. Pour over the fruit a pint of +pure alcohol. Tie up the jar with thick paper, and in season add +peaches, apricots, raspberries, blackberries, large, red currants; in +fact, all kinds of fruit. Green-gages and purple and red plums also add +both to looks and taste. Be sure to add the same amount of sugar as you +do fruit, but no more alcohol. In the fall of the year pack in glass +jars; looks very pretty. Keep it in a dry, cool place. There is always a +surplus of juice, which makes excellent pudding sauce. Add a little +water and thicken. + + +FRENCH PRUNES IN COGNAC + +Lay the prunes in white wine for two days; then put on a wire sieve to +drip, but do not squeeze them. When they look dry, which will be in +about half an hour, lay in glass jars with alternate layers of sugar and +stick cinnamon and a few pieces of mace and a very few cloves. When the +jars are full, fill up with cognac and seal. Set in the sunniest place +you can find for three days. + + +BRANDIED PEACHES + +Select only the largest and finest quality of clingstone peaches. Allow +a pound of sugar to a pound of fruit, and a pint of the best brandy to +every four pounds of peaches. Make a syrup of the sugar with enough +water to just dissolve it, and boil about half a dozen blanched peach +kernels with it. When the syrup boils put in the fruit and let it boil +about five minutes. Remove the fruit carefully upon platters, and let +the syrup boil fifteen or twenty minutes longer, skimming it well. Put +the peaches in wide-mouthed glass jars. If the syrup has thickened pour +in the brandy. Remove from the fire at once, pour over the fruit and +seal. + + +BRANDIED CHERRIES + +Select the largest sweet cherries for this purpose, leaving the stems +on. Allow half a pound of sugar to every pound of fruit, and a pint of +good brandy for every five pounds of fruit. Make a syrup of the sugar, +using as little water as possible. Pour it over the cherries and let +them remain in the syrup all night. Next day put them in a preserving +kettle and heat slowly. Boil about eight minutes. Take up the cherries +with a perforated skimmer and boil the syrup fifteen minutes. Add the +brandy to the boiling syrup, remove from the fire and pour over the +cherries hot, and seal. + + +BRANDIED QUINCES + +Select large yellow, pear-shaped quinces, and peel and quarter them. +Take out the cores and throw into cold water, until all are pared. Then +boil until tender, so they can easily be pierced. Take them out with a +perforated skimmer and weigh. Then take three-quarters of a pound of +sugar to a pound of quinces, and boil in a little over half the quince +water. Add stick cinnamon and cloves (removing the soft heads). Boil +until quite a thick syrup. Pack the quinces in jars, add a pint of good +brandy to the syrup and pour boiling hot over the quinces and seal +immediately. + + +BRANDIED PEARS + +Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches. + + + + +*CANNED VEGETABLES* + + +Only young, tender, fresh vegetables should be canned. + +Time your work by the clock, not by guess. + +Weigh and measure all material accurately. + +Take no risks. Food is too valuable. + +Most fruits and vegetables require blanching; that is, all vegetables +and fruits, berries excepted, should be first plunged into boiling water +or steam after being picked over, and then, in turn plunged at once into +very cold water. + +After blanching and packing in sterilized jars, add to all vegetables +salt in the proportion of a level teaspoon to the contents of a quart +jar. Carrots, parsnips and sweet potatoes require a teaspoon to the +pint. + +Then fill jars to within quarter inch of top with boiling water, and put +in hot water bath--see "Canning Fruit in a Water Bath". + +Cover boiler or kettle closely and sterilize or boil for the length of +time given below: + +Do not close jars tight during sterilizing, or there will be no room for +the generated steam and it will burst the jars. + +Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips +require six minutes blanching, ninety minutes sterilizing. Asparagus +requires one hundred and twenty minutes. + +Corn requires five minutes blanching on the cob; three minutes +sterilizing after being cut from the cob, or on the cob. + +Lima or String Beans or Peas require five minutes blanching; two hours +sterilizing. + +Pumpkin and Squash require five minutes blanching; one and one-half +hours sterilizing. + +Tomatoes require two minutes blanching; twenty-two minutes sterilizing. + +Tomatoes and Corn require separate blanching, time given above, then +ninety minutes sterilizing together. The acid of the tomatoes aids in +preserving the corn. + +Corn and Beans (Succotash) require ten minutes blanching, ninety minutes +sterilizing. + + + + +*VEGETABLES PRESERVED IN BRINE* + + +EARLY FALL VEGETABLES + +Take new firkins or large stone jars, and scald them well with boiling +water before using. Vegetables that are boiled before pickling in a +brass kettle always keep their fresh, green color. In salt pickling +cover your jars or kegs with a clean, white cloth, then a cover made of +wood and last a heavy stone to weigh it down. The cloth must be removed +every other day, washed and put back. In doing this, take hold of the +cloth at each corner, so that none of the slimy substance can get into +your pickle, and wash the top and sides of the jar also. + + +MOCK OLIVES + +Take plums when just beginning to ripen, but still green. Make a brine +out of sea salt or rock salt strong enough to hold up an egg. Pour the +brine over the fruit, hot, cover and let stand twenty-four hours. Pour +off and make a new brine, heat, add the fruit, heat one minute and seal +in the hot brine. + + +STRING BEANS (RAW) + +String the beans very carefully, and cut into fine short lengths; then +sprinkle salt over and through them, mixing thoroughly, say to +twenty-five pounds of beans, two pounds of salt. Let them remain in the +salt overnight. Then pack the shredded beans as tightly as possible into +jars or kegs, without any of their juice. In two weeks look them over, +remove the cloth and wash it, etc., as already described. When cooking +the beans, take out as many as may be required for a meal and soak them +in cold water overnight. In the morning set on to boil in cold water. +Boil for one hour. Pour off the water they were boiled in, add fresh +water, and prepare as you would fresh beans. + + +BOILED BEANS + +Select small, young string beans, string them carefully and boil in salt +water, in a brass kettle, until tender, and throw them on a large, clean +board to drip. Next morning press them into a jar, with alternate layers +of salt and beans, and proceed as with string beans. + + +CORN + +Boil the corn, cut it off the cobs, and pack in jars in alternate layers +of salt and corn. Use plenty of salt in packing. When you wish to cook +it soak in water overnight. Pack the corn in this way: First a layer of +salt, half an inch deep; then about two inches of corn; then salt again, +and so on. The top layer must be salt. Spread two inches of melted +butter over the top layer and bind with strong perforated paper +(perforate the paper with a pin). Keep in a cool cellar. + + + + +*PICKLES AND RELISHES* + + +Use none but the best vinegar, and whole spices for pickling. If you +boil vinegar with pickles in bell metal do not let them stand in it one +moment after taken from the fire, and be sure that your kettle is well +scoured before using. Keep pickles in glass, stoneware, or wooden pails. +Allow a cup of sugar to every gallon of vinegar; this will not sweeten +the pickles, but helps to preserve them and mellows the sharpness of the +vinegar. Always have your pickles well covered with vinegar or brine. + + +MOTHER'S DILL PICKLES + +Examine the cucumbers carefully, discard all that are soft at the ends, +and allow them to lay in water overnight. In the morning drain, and dry +them with a clean towel. Then put them in a wooden pail or jar, along +with the dill, putting first a layer of dill at the bottom then a layer +of cucumbers, a few whole peppers, then a layer of dill again, and so on +until all are used, and last lay a clean, white cloth on top, then a +plate and a stone to give it weight, so that the pickles will be kept +under the brine. To a peck of cucumbers use about a cup of salt. +Dissolve the salt in enough cold water to cover them. You may add one or +two tablespoons of vinegar to the brine. If the cucumbers are small, and +if they are kept in a warm place, they will be ready for the table in +five or six days. If salt pickles have turned out to be too salty, just +pour off the old brine and wash the pickles and then examine them +closely, and if they are spoiled throw them away. Lay those that are +sound in a clean jar and pour over them a weak solution of salt water, +into which put a dash of vinegar. Always examine the pickles weekly. +Take off the cloth, wash it, and remove all the scum that adheres to the +pail, and lay a clean cloth over the pickles again. Do not use more than +a cup of salt in the new brine, which must be thoroughly dissolved. You +will find among Salads a nice recipe wherein salt pickles are used. (See +"Polish Salad," or "Salad Piquant.") It is a good way to make use of +pickles in winter that have become too salty for ordinary use. + + +DILL PICKLES FOR WINTER USE + +Take two or three dozen medium-sized cucumbers and lay them in salt +water overnight. Wipe each one dry, discarding all that are soft and lay +them in a wooden vessel (which is better than a stone one) along with +grape leaves and green grapes, if you can get them, whole peppers, or +one or two green peppers, a few bay leaves, a few pieces of whole +ginger, a few cloves and a stick of horseradish sliced upon top of all. +Use plenty of dill between each layer. Boil enough water to cover the +pickles. Use about one pound of salt to six quarts of water, and one cup +of vinegar. If you wish to keep them all winter, have your barrel closed +by a cooper. + + +GREEN DILL TOMATOES + +Select small firm green tomatoes, follow recipe for Dill Pickles, using +the green tomatoes in place of the pickles. + + +SMALL DILL PICKLES + +Select pickles of from two to three inches in length and scrub well with +a small brush. Pack in layers in Mason jars, a layer of pickles, a layer +of dill and a few mustard seeds, placing a bay leaf and a piece of alum +the size of a pea on the top of each jar. + +Let one cup of vinegar, two cups of water and one tablespoon of salt +come to a boil. Pour boiling hot over the pickles and seal. + + +TEUFELSGURKEN (HOT PICKLES) + +Pare large, green cucumbers, cut each one lengthwise, take out the seeds +with a silver spoon and then cut each piece again so as to have four +pieces out of one cucumber. When all are pared salt well and let them +remain in the salt for twenty-four hours or more; then dry each piece, +put in layers in a stone jar with whole white and black peppercorns, +small pickling onions, which have been previously pared and salted +overnight, pieces of horseradish, a few bay leaves, a little fennel, +caraway seeds, a few cloves of garlic (use this sparingly) and also some +Spanish pepper (use very little of the latter). Have a layer of the +spices at the bottom of the jar. A handful of mustard seed put on the +top layer will be an improvement. Boil enough pickling vinegar to cover +well. Add a cup of sugar to a gallon of vinegar, boil and pour over hot. +Boil again in three days and pour over the pickles after it gets cold, +and in two days pour off the vinegar and boil again and pour over the +pickles hot. Boil three times altogether. + + +MUSTARD PICKLES + +Choose small cucumbers or gherkins for this purpose. Reject all that are +specked or misshapen. Wash them thoroughly; drain off all the water, and +allow them to lay in a tub overnight, thickly salted. In the morning; +wipe the pickles carefully. Lay them in a stone jar or a wooden bucket, +in this way: Put in a layer of pickles. Cut up a few green or red +peppers; put a few pieces in each layer, also a few cloves (remove the +soft heads) and a tablespoon of mustard seed, and one bay leaf, no more. +Then proceed in this way until the pickles are used. Then take half a +pound of the very best ground mustard, tie it in a cloth loosely (use +double cheese-cloth for the purpose), and lay this mustard-bag on top of +the pickles. Boil enough white wine vinegar in a bell metal kettle to +just cover them; add a cup of sugar for every gallon of vinegar, this +does not sweeten them, but tends to preserve them and cut the sharpness +of the vinegar. If the vinegar is very strong, add a cup of water to it +while boiling; it should not "draw" the mouth, but be rather mild. See +that the pickles are well covered with the vinegar, and pour the vinegar +hot over the pickles and mustard. If the vinegar does not completely +cover the pickles, boil more and add. Lay a plate on top of all to keep +the pickles under the vinegar, and when cold tie up. Look them over in a +few weeks, if you find any soft ones among them, boil the vinegar over +again, and pour it over them hot. + + +SALT PICKLES + +(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay +them in a jar or wooden pail, sprinkle coarse salt over each layer, and +add dill, whole peppers and grape leaves, if you have them, also a very +few bay leaves. Cover with water up to the brim and lay a piece of rye +bread in the jar; it will help to quicken the process of souring. Cover +with a plate and put a clean, heavy stone on top of the plate, in order +to keep them well covered with the brine. Set them in a warm place, say +back of the kitchen stove, for the first three days. They will be ready +to use in a week. + + +SALZGURKEN + +Take half-grown cucumbers; lay them in water overnight, then wipe each +one dry and reject all that are soft at the ends. Lay a layer of +cucumbers in a new barrel or wine keg (a small vinegar barrel is best), +then a layer of the following spices: Fennel, dill, bay leaves, a few +whole peppers; then cover with grape and cherry leaves, and begin again +with a layer of cucumbers and fill in alternate layers until all are +used. Then boil enough salt and water to just cover them, test the +strength of the water by laying an egg in it, if it rises the water has +enough salt in it, if not, add more salt. Pour this over the cucumbers +when cold. Get a cooper to tighten up the barrel, and roll it in the sun +and allow it to stay there for two weeks, turning over the barrel once +each day. + + +DELICIOUS MUSTARD PICKLES (SENFGURKEN) + +Take about two dozen large, yellow pickles, pare them with a silver +knife (to prevent them from turning dark), and cut lengthwise. Now take +a silver spoon and remove all the seeds and soft inner pulp. Cut into +strips about as long as your finger; sprinkle salt over them, and so on, +until they are all cut up, then put in a wooden pail or large china bowl +overnight. At the same time take about two quarts of small pickling +onions, scald them with boiling water, remove the skins, also with a +silver knife, and salt the same as you did the pickles. In the morning +take a clean dish towel and dry each piece and lay them in a stone jar +in the following manner: First a layer of pickles then a layer of +onions, and then some horseradish, sliced, between the layers; a few +whole peppers, a very few bay leaves, and sprinkle mustard seed, +allspice and whole cloves between each layer. Remove the soft little +heads of the cloves to prevent the pickles from turning dark; cover all +with the best white wine vinegar; put a double cheese-cloth filled with +mustard seed on top. In two weeks pour off the vinegar carefully and +boil, and let it get perfectly cold before pouring over the pickles +again. You may pack them in small glass jars if you prefer. + + +CHOW-CHOW + +Take pickles, cauliflower, beans, little onions and a few green and red +peppers. Cut all up fine, except the onions; salt well overnight, drain +off next morning and put in a large jar. Now mix one gallon or more of +best pickling vinegar with a pound of ground mustard (wet the mustard +with cold water before using). Put in a bag the following spices: +Cloves, whole peppers and mustard seed. Boil the vinegar and spices and +then throw over pickles boiling. Add a tablespoon of curry powder, and +when cold tie up, having previously put a cloth with mustard seed over +all. + + +CUCUMBERS IN OIL + +One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint +salt, let stand overnight, drain thoroughly in morning, add two pints of +sliced onions, then add dressing, consisting of four tablespoons of +black mustard seed, four of white mustard seed, two of celery seed, +one-half pint of best olive oil, one-half pint of white vinegar. Put +cucumbers and onions into this, add one teaspoon of powdered alum, +dissolved in a little warm water, add enough vinegar to cover it well, +let stand three weeks before using. + + +SWEET PICKLES + +Soak five hundred tiny cucumbers in salt water for twenty-four hours, +using one-half of a cup of salt to four quarts of water. Drain, pour hot +water over them and drain very dry. Take two ounces of cloves, heads +removed, four sticks cinnamon; tie these spices in a bag and heat with +three pounds of brown sugar and one pint of cider vinegar slowly, nearly +to the boiling-point, add the pickles and remove from the stove. Put in +glass jars and cover with vinegar. + + +MIXED PICKLES + +Wash one quart of large cucumbers, cut in cubes, one quart of small +cucumbers left whole, one quart small silver-skinned onions, one quart +small green tomatoes chopped coarse, two red peppers chopped fine, one +large cauliflower broken in small pieces; pour over them a weak brine +solution made of one quart of water and a cup of salt. Let stand +twenty-four hours; bring to a boil in same solution, drain and make the +dressing. + +*Mixed Pickle Dressing.*--Mix six tablespoons of mustard, one tablespoon +of turmeric, one cup of flour, two cups of sugar and two quarts of +vinegar. These ingredients must be thoroughly mixed and then cooked +until thick. Stir in the pickles; heat thoroughly; empty into glass jars +and stand away until needed. + + +PICKLED CAULIFLOWER + +Separate flowerettes of four heads of cauliflower, add one cup of salt, +and let stand overnight. Place in colander, rinse with cold water and +let drain. Tie one-quarter of a cup of mixed pickle spices in a thin +bag and boil with two quarts of vinegar and two cups of sugar, throw in +the cauliflower, boil a few minutes and pour to over flowing in +wide-mouthed bottles or cans. Cork or cover and seal airtight. + + +PICKLED BEANS + +Remove the strings and cut one pint of wax beans into one inch pieces; +wash and cook in boiling salt water (one teaspoon of salt to one quart +of water), until tender, but not soft. Drain beans and save the water in +which they were cooked. Reserve enough of this bean liquor to fill cans, +add one-half cup of sugar and one cup of vinegar, let just cook up add +the drained beans, cook all together and pour boiling hot into the cans. +Seal at once. Use as a salad or sweet sour vegetable. + + +PICKLED ONIONS + +Pour hot salt water over the onions, which should be small and perfectly +white. Peel them with a silver spoon (a knife would injure their color), +and let them lay in a salt brine for two days. Then drain the onions and +boil enough vinegar to cover them. Throw the onions in the boiling +vinegar and let them boil only a few minutes. Take from the fire and lay +them in glass jars, with alternate layers of whole white peppercorns and +a few cloves (removing the soft heads, which would turn the onions +black), a stick of horseradish sliced, and mustard seed and dill (used +sparingly). When the jars are filled heat the vinegar and add a cup of +sugar to a gallon of vinegar. Cover the jars to overflowing with the +vinegar, and seal while hot. + + +GREEN TOMATO PICKLE (FRENCH PICKLE) + +Wash thoroughly a peck of green tomatoes, eight large white onions and +six green-bell peppers. Remove the seeds from the peppers. Slice all the +vegetables very thin. Put them in a stone jar; sprinkle a pint of salt +over them, add a pint of cold water. Cover them with a napkin and let +stand overnight. + +In the morning put as much of the pickle as it will hold in a colander; +let cold water run over; drain the vegetables a moment, then turn them +from the colander into a large preserving kettle. Repeat the process +till all are in the kettle. Then add a quart of cider vinegar, a half +pint of tarragon vinegar, a pound of granulated sugar, a half pound of +yellow mustard seeds, four bay leaves, an ounce of stick cinnamon +(broken in short lengths), six whole cloves and stand the kettle over a +slow fire and let the whole simmer for an hour with the cover of the +kettle drawn back two inches. Stir the mixture frequently. At the end of +the hour put the pickle in a stone crock or in glass jars. + + +PEPPER MANGOES + +Take large green peppers; extract the seeds and core with a penknife, +being careful not to break the peppers. Chop up one head of cabbage +after boiling it in salt water. When cold add one cup of mustard seed, +two tablespoons of grated horseradish, one nutmeg grated, one clove of +garlic grated, a pinch of ground ginger, one dozen whole peppercorns, +half a tablespoon of prepared mustard, one teaspoon of sugar and half a +teaspoon of best salad oil. Lay the peppers in strong salt brine for +three days; then drain off the brine and lay them in fresh water for +twenty-four hours. Fill the peppers with the above mixture, sew or tie +them up with strong thread, pack them in a large stone jar and pour +scalding vinegar over them. Repeat this process three times more, at +intervals of three days. Then tie up the jar and set it away in a cool, +dry place for three months. + + +PICCALILLI + +Take one-half peck of green tomatoes, three red peppers, chopped; put in +one cup of salt. Let stand overnight, then strain off the water. Five +chopped onions, one pound of brown sugar, one-quarter ounce of allspice, +and whole cloves put in a bag; one bunch of celery, one-half ounce of +mustard seed. Cover with vinegar and boil three hours. + + +PREPARED MUSTARD + +Rub together one teaspoon of sugar, saltspoon of fine salt and one +tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of +ground mustard with vinegar enough to thin it. Then add to the mixture +of sugar, and if too thick, add a little boiling water. + + +BEET AND HORSERADISH RELISH + +Take three cups of cold, boiled beets, grate and add one-half cup of +grated horseradish; season with one-quarter teaspoon of pepper, one +teaspoon of salt and two tablespoons of sugar. Add all the vinegar the +horseradish and beets will absorb, and place in covered jar or glass and +it is ready for use. Will keep a long time. + + +CABBAGE, BEET AND HORSERADISH RELISH + +Take two quarts of boiled beets chopped, two quarts of cabbage chopped, +one cup of grated horseradish, mix with two cups of sugar and two +teaspoons of salt, add cold vinegar to cover, and place in gallon jar. + + +PICKLED BEETS + +Take two pounds of cold, boiled beets, slice, place in crock in layers, +sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one +teaspoon of brown sugar, one teaspoon of caraway seed, if you like, and +cover with one pint of vinegar. + +Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the +beets for decorations. The eggs will be red. + + +PICKLED RED CABBAGE (HUNGARIAN STYLE) + +Select a medium-size, very hard head of red cabbage. Remove the outer +leaves and cut the stalk off close to the head. Then cut the cabbage in +quarters and take out the heart close to the leaves. + +With a very sharp, thin-bladed knife cut the cabbage in shreds as fine +as possible. + +After the cabbage is all finely cut let cold water run over it through a +colander; put the cabbage in a big kitchen bowl or a stone-crock in +layers about two inches thick. + +Over each layer place two or three thin slices of red onions, and +sprinkle about four generous tablespoons of salt. Repeat this process +till all the sliced cabbage is in the jar or bowl. Let the last layer be +one of salt. + +Pour a pint of cold water over this. Cover it with a plate that fits +closely and lay a weight of some sort on the plate and stand the bowl in +a cool place overnight. + +In the morning pour the cabbage, brine and all, in a large colander to +drain; let the cold water from the tap run over it for about five +minutes; then return the cabbage to the receptacle in which it was +salted. + +A stone-crock is really the best, as the cabbage will keep in it all +winter. In a kettle or saucepan over the fire add a pint of good cider +vinegar, a gill of tarragon vinegar, a half pint of cold water, a half +pound of granulated sugar, four bay leaves, a level tablespoon of +allspice, a teaspoon of peppercorns and three ounces of stick cinnamon +broken in half-inch pieces. + +Let this all boil one minute and while boiling hot pour it over the +cabbage in the jar; place the plate which should be of porcelain, over +it; then put the cover of the jar on and let this stand for twenty-four +hours. Then pour off the vinegar, heat it again till it just boils, pour +it over the cabbage, cover it and put it in a cool place. It will keep +in perfect condition all winter, and is one of the most delicious +relishes known. + + +SAUERKRAUT + +Line the bottom and sides of a clean barrel or keg with cabbage leaves. +Cut into fine shreds one or two dozen large heads of white, crisp +cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in +a layer of cabbage, say about four inches deep, and press down firmly +and sprinkle with about four tablespoons of salt. Put one or two tart +apples, cut up fine, between each layer, or some Malaga grapes (which +will impart a fine flavor to the kraut). When four layers have been put +in, pound with a wooden beetle until the cabbage is quite compact and +then add more cabbage, and so on until all has been salted, always +pounding down each layer. Last, cover with cabbage leaves, then a clean +cloth, a well-fitting board, and a heavy stone, to act as weight on top +of all. It is now ready to set away in a cool cellar to ferment. In two +weeks examine, remove the scum, if any; wash the cloth, board and stone, +wash also the sides of the keg or jar, and place all back again. This +must be done weekly. + + +CORN RELISH + +Boil nine ears of corn and cut from cob; chop fine large head of cabbage +and salt it; chop six green peppers; two tablespoons of white +mustard-seed, three pints of vinegar, one cup of granulated sugar, two +tablespoons of turmeric, two tablespoons of cornstarch, and one +tablespoon of dry mustard. Dissolve cornstarch and mustard in the +vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all +the ingredients and stir in pot of vinegar. Let all get very hot and +seal in pint jars. This is fine as a pickle with cold meats. + + +MUSHROOM CATSUP + +Wash and look over one pint of mushrooms carefully, put them in an +earthen jar with alternate layers of salt. Let stand for twenty-four +hours in a comparatively warm place; put through a fruit press and add +one-fourth ounce of green ginger root cut in small pieces. Measure the +mushroom liquor; to one pint of liquor add one-half ounce of peppercorn +and simmer for forty minutes; then add one-fourth ounce of allspice and +of cloves and one blade of mace and boil for fifteen minutes. Take from +fire and cool. Strain through a cloth, bottle and seal. + + +TOMATO CATSUP + +Cut eight quarts of tomatoes in pieces and stew them until soft; press +through a sieve to remove the skins and seeds; add one head of garlic or +one-half onion, one-half tablespoon of black pepper, one-quarter +teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a +cup of salt and one of cider vinegar; mix thoroughly and boil about +three hours or until reduced one-half. Bottle without straining, then +seal. + + +TOMATO SAUCE (CHILI) + +Forty-five large tomatoes, skin and cut into pieces, twenty green +peppers, twenty red peppers, six onions, all cut fine, two tablespoons +of salt, six small cups of vinegar, two cups of sugar. Mix all together +and boil two hours, then add one tablespoon each of ginger, cloves, +cinnamon and allspice, and boil up once. Bottle and seal at once. + + + + +*PASSOVER DISHES* + + +CAKES, PUDDINGS, SAUCES, WINES, ETC. + +How to set the table for the service of the "Seder" on the eve of Pesach +or Passover. + +Set the table as usual, have everything fresh and clean; a wineglass for +each person, and an extra one placed near the platter of the man who +conducts the seder. Then get a large napkin; fold it into four parts, +set it on a plate, and in each fold put a perfect matzoth; that is, one +that is not broken or unshapely; in short, one without a blemish. Then +place the following articles on a platter: One hard-boiled egg, a lamb +bone that has been roasted in ashes, the top of a nice stick of +horse-radish (it must be fresh and green), a bunch of nice curly parsley +and some bitter herb (the Germans call it lattig), and, also, a small +vessel filled with salt water. Next to this platter place a small bowl +filled with [Hebrew **] prepared as follows: Pare and chop up a few +apples, add sugar, cinnamon, pounded almonds, some white wine and grated +lemon peel, and mix thoroughly. Place these dishes in front of the one +that conducts the seder, and to his left place two pillows, nicely +covered, and a small table or chair, on which has been placed a +wash-bowl with a pitcher of water and clean towel. In some families +hard-boiled eggs are distributed after the seder. + + +PESACH BORSHT + +About three weeks before Pesach take twenty pounds of beet-root, which +must be thoroughly washed and scraped. Place the whole in a six-quart +crock, cover with water. Place the cover on the crock and over this +cover put a clean cloth. + +When ready for use the liquor is boiled with any relishes and spices +that are liked and may be used either hot or cold. + +Boil as much as required for the meal, for twenty minutes or longer if +desired, and thicken with beaten whole eggs that have been mixed with a +little of the unboiled borsht, add the hot soup and serve. Do not boil +after adding the eggs. + +To two quarts of borsht take three eggs. + + +ROSEL, BEET VINEGAR + +Place beets in a stone crock, removing greens. Cover with cold water and +put in a warm place and let stand for three or four weeks or until the +mixture becomes sour. This is used as a vinegar during Pesach and to +make beet soup, Russian style. + + +RAISIN WINE, No. 1 + +To two pounds of raisins (cut in half if desired), add three quarts of +cold water. Either place the mixture on a corner of the range and let it +simmer for two or three days or boil it until one-third of the water has +evaporated. A few tablespoons of sugar and a handful of stick cinnamon +can be added if additional sweetness and flavoring are wished. When cold +strain through a fine cloth. The strength of the wine depends largely +upon the quality of the raisins. + + +RAISIN WINE, No. 2 + +Take two pounds of raisins, seeded and chopped, one pound of white loaf +sugar, and one lemon. Put all into a stone jar, pour six quarts of +boiling water over all and stir every day for a week. Then strain and +bottle. Ready for use in ten or twelve days. + + +YOM-TOV SOUP + +Take two pounds of ribs of beef and one chicken. Place in a large +cooking-vessel with plenty of water and add a split carrot and onion, a +head of celery, a little parsley root, pepper and salt to taste, and a +pinch of saffron. Let the whole simmer for two hours. The meat is then +removed and can be used as a separate dish. + + +MATZOTH MEAL KLEIS, No. 1 + +This is an accompaniment of the Yom-tov soup described above. To each +tablespoon of matzoth meal take one egg. Beat the egg separately, adding +a very little ground ginger, powdered cinnamon, ground almond, pepper +and salt. Now stir in the matzoth meal and make into a paste with +chicken fat or clarified dripping. Form this paste into small balls and +boil them for twenty minutes in the Yom-tov soup. + + +PALESTINE SOUP + +Three pounds of Jerusalem artichokes, two quarts of stock, one onion, +one turnip, one head of celery, pepper and salt to taste. Peel and cut +the vegetables into slices and boil them in stock until tender, then rub +through a hair sieve. Beat the yolks of three eggs, add to the soup, +and stir over the fire till just to the boiling point. The soup should +be about the thickness of rich cream. If not thick enough, a little +potato flour may be added. + + +POTATO FLOUR NOODLES + +Take three eggs, beat until a light yellow and add one-half cup of +potato flour and one-half cup of water, beat well. Heat a frying-pan, +grease well and pour in the batter; fry in thin leaves or wafers. Cool, +cut thin as noodles. Just before serving soup, strain, then let it come +to a boil and add noodles and let soup again come to a boil and serve. + + +MATZOTH MEAL NOODLES + +Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two +tablespoons of matzoth meal. Heat a little fat in spider, pour in egg +mixture; when cooked on one side turn on the other. Roll the pancake and +cut into noodles one-eighth inch wide. Drop into boiling soup before +serving. + + +MARROW DUMPLINGS + +One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and +the yolk of one egg-mixed in gradually; some finely chopped parsley and +then enough matzoth meal to hold; wet the hands and roll the mixture +into small balls. Add to the boiling soup, and boil fifteen minutes. + + +ALMOND BALLS + +One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten. +Add almonds to egg, pinch of salt, little grated rind of lemon. Beat +white of egg stiff, then mix all together. Drop a little from end of +teaspoon into boiling fat. Put in soup just before serving. + + +MATZOTH MEAL KLEIS, No. 2 + +Beat one tablespoon of chicken schmalz till quite white; pour one cup of +boiling water over one egg. Add it to the dripping; stir these together, +then add the flour, seasoning, a little chopped parsley, ginger, pepper +and salt, and enough matzoth meal to form into small balls the size of a +marble. Drop these into the boiling soup and cook about fifteen minutes. +Test one in boiling water and if it boils apart add more meal. + + +MATZOTH KLEIS, No. 1 + +Soak four matzoth in cold water and press them after being thoroughly +saturated. Add a little pepper, salt, sugar, parsley, and a half onion +chopped fine, first browning the onion. Beat four eggs and add all +together. Then pat in enough matzoth meal so that it may be rolled into +balls. The less meal used the lighter will be the balls. They should +boil for twenty minutes before serving. + +Serve matzoth kleis in place of potatoes and garnish with minced onions +browned in three tablespoons of fat. All matzoth meal and matzoth kleis +are lighter if made a few hours before required and put in the ice-chest +until ready to boil. When used as a vegetable make the balls +considerably larger than for soup. + + +MATZOTH KLEIS, No. 2 + +Take six matzoth, three eggs, two cooking-spoons of chicken fat, +parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling +water a minute, then drain every drop of water out of them. Press +through sieve. Fry about three onions in the two tablespoons of chicken +fat, and when a light brown, put the matzoth in the spider with the fat +and onions to dry them. Add one teaspoon of salt, dash of pepper and +ginger and one tablespoon of chopped parsley. Add the three yolks of +eggs and beat all this together a few minutes; last, add the well-beaten +whites. Form into balls by rolling into a little matzoth meal. Drop in +boiling salt water and boil fifteen minutes; drain and pour over them +hot fat with an onion, cut fine and browned. + + +FILLED MATZOTH KLEIS + +Prepare a matzoth dough as for the soup kleis. Make round flat cakes of +it with your hands, and fill with cooked prunes (having previously +removed the kernels). Put one of the flat cakes over one that is filled, +press the edges firmly together and roll until perfectly round. Boil +them in salt water--the water must boil hard before you put them in. +Heat some goose fat, cut up an onion in it and brown; pour this over the +kleis and serve hot. The kleis may be filled with a cheese mixture. Use +butter in that case. + + +ENGLISH LEMON STEWED FISH + +Have washed and scraped clean the nape or head and shoulders of halibut, +a shad, or any good firm fish; cut it up small and lay it in a stew-pan +with one pint of water and three or four good sized onions, fried in oil +a light brown; put them on top of the fish with a pinch of cayenne +pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let +it all stew gently until it is done; if there should be too much gravy +on it before adding the sauce, take some off. Prepare two eggs and six +good sized lemons, squeezed and strained; then take some of the gravy +from the fish while it is boiling, add it to the lemon, with the two +eggs well beaten, and a tablespoon of potato flour; mix smoothly with +some chopped parsley; when all is well mixed, add it to the fish, shake +it gently for five minutes while it is boiling, taking care not to let +it burn; when it is sufficiently cooked let it stand for an hour and +serve it. Garnish with slices of lemon and parsley. To be eaten cold. + + +SOLE WITH WINE (FRENCH RECIPE) + +Take a sole or fillets of any delicate fish. Lay on a fireproof dish, +sprinkle with white pepper, salt and a little shalot, cover with claret +or white wine, and let it cook in the oven till done. Draw off the +liquor in a saucepan and let it boil up. Have ready the yolks of three +eggs, well stirred (not beaten), the juice of a lemon, and two ounces of +butter. Put all together in a bowl. Little by little add the hot sauce, +stirring all the time. Pour it over the fish, and sprinkle with chopped +parsley. Serve very hot. A few mushrooms are a palatable addition to +this dish. + + +RED MULLET IN CASES + +To four mullets allow one dozen button mushrooms, one tablespoon of +finely chopped parsley, two shalots, the juice of a lemon, salt and +pepper. Oil some pieces of foolscap paper, lay the fish on them and +sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper +and salt. Fold them in the cases and cook on a well-greased baking-sheet +in a moderate oven for about twenty or thirty minutes. Send to the table +in cases very hot. + + +CHRIMSEL, No. 1 + +Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling +soup stock or wine. When mixed add one tablespoon of chopped almonds, +one teaspoon of sugar, a pinch of salt and the yolks of four eggs well +beaten; then add the stiffly-beaten whites of the four eggs and fry by +tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with +powdered sugar and serve with wine sauce. + + +CHRIMSEL, No. 2 + +Soak about three matzoth. In the meantime seed a handful of raisins and +pound as many almonds as you have raisins. Now press every drop of +water out of the matzoth, put them in a bowl and stir them to a cream; +add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup +of sugar, the raisins and almonds, and also a little cinnamon. Heat some +oil in a spider; the more fat the lighter the chrimsel will be. Last add +the stiffly-beaten whites to the dough. Then fry a light brown on both +sides; use about a tablespoonful of batter for each chrimsel; serve with +stewed prunes. Lay the chrimsel on a large platter and pour the prunes +over all. Eat hot. + + +KENTUCKY CHRIMSEL + +Two and one-half cups of meal, four eggs, two cups of sugar, one +kitchen-spoon of goose fat, one of beef fat, four apples, and spices +according to taste. One glass of wine also, if convenient. Put the meal +in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed +into it; peel and grate the apples, melt the fat and mix, put in eggs +and then stir in the sugar which has been boiled with water to a thin +syrup and cooled off. Hollow out two pieces, put cranberries or any +fruit between them; form into balls the size of a medium apple, and bake +them on a well-greased pie-plate for about one hour. + + +MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH) + +Break six matzoth in small pieces in a colander. Pour boiling water +through them, drain quickly. They should be moist but not soggy. Beat +three whole eggs well, fold the matzoth in lightly. Heat four +tablespoons of goose fat or oil in a spider, add the egg mixture; scrape +and scramble carefully with spoon from the bottom of the pan and while +scrambling add four tablespoons of sugar and cook gently until eggs are +set. Serve at once. The sugar may be omitted if so desired. + + +SCRAMBLED MATZOTH + +Soak six matzoth in water until soft. Squeeze out the water and mix with +four beaten eggs. Add one-half teaspoon of salt and fry. + + +MATZOTH DIPPED IN EGGS, No. 1 + +Beat up as many eggs as are required; into these dip matzoth that have +been soaked in milk. Fry quickly to a light brown on both sides, lay on +a large platter, sprinkle with a mixture of sugar, cinnamon and grated +peel of a lemon. The more eggs used the richer this will be. Fry in +butter. + + +MATZOTH DIPPED IN EGGS, No. 2 + +Beat six eggs very light, add one-half tablespoon of salt. Heat two +tablespoons of goose fat or olive oil in a spider. Break four matzoth +into large, equal pieces. Dip each piece in the egg mixture and fry a +light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and +a little grated lemon rind. + + +ZWIEBEL MATZOTH + +As an appetizer nothing is better than a cake of unleavened bread rubbed +with a raw onion, sprinkled lightly with salt and placed in the oven for +a few minutes to dry. Buttered and eaten hot, it adds a relish to +breakfast or tea. + + +MATZOTH EIRKUCHEN + +Pour one-half cup of water on one-quarter cup of matzoth meal, add one +teaspoon of salt and beat the yolks of four eggs very light, add to the +meal mixture, let stand five minutes. Beat whites of eggs very stiffly, +fold lightly into the yolk mixture. Drop mixture by spoonfuls in small +cakes on hot greased spider. Turn when brown and brown on other side. +Serve with sugar, jelly or preserves. + + +MATZOTH MEAL MACAROONS + +Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of +salt. Whip white to a snow, fold in the whites, and fry by +tablespoonfuls in butter or fat and serve with prunes. + + +PIE CRUST + +Soak one and a half matzoth and press dry; heat one tablespoon of fat +and add the soaked matzoth. When dry add one-half cup of matzoth meal, +two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix +well and press into pie-plate with hands, as it is impossible to roll +the dough. Have dough one-quarter inch thick. + + +MAMOURAS (TURKISH) + +Dip in boiling salted water for one minute, one matzoth for each person +to be served. Put the soaked matzoth in a dish, pour over it a little +olive oil and grated cheese and repeat this until you have made as many +layers as you have persons to serve; cut in slices and serve. Use +Hashkeval--Greek Cheese. + + +GERMAN PUFFS + +Into one-half pint of water put one-quarter pound of melted fat; when +boiling add one-quarter pound of meal, finely sifted; it will form a +thick paste. Beat up four eggs, remove the mixture from the fire and +stir in the eggs. Grease some cups and put a spoonful in each; bake in a +quick oven. When done sprinkle with cinnamon and cover with clarified +sugar. + + +STEWED SWEETBREADS + +Soak one pair of sweetbreads for two or three hours in sufficient warm +water to cover them, then drain. Put them in a stew-pan, with boiling +water to cover them, and then boil gently for seven or eight minutes. +They are then ready for dressing. Lay the sweetbreads in a stew-pan, +pour two cups of veal stock over them, add salt and cayenne pepper to +taste, and simmer gently for one hour. Lift them out on to a very hot +dish, add juice of one-half lemon and one teaspoon of potato flour to +the gravy, stir smoothly, and boil up, pour over the sweetbreads and +serve at once. + + +BEEFSTEAK PIE + +Cut up two pounds of chuck steak; put it on to stew with salt, pepper +and a little nutmeg and the juice of a lemon. Cook a few forcemeat +balls, made very small, and a few potatoes cut in small pieces. Make +ready a crust as follows: Boil four or five large floury potatoes; when +done, strain and mash with salt and pepper, a little chopped parsley and +a little melted fat; mix it with two well-beaten eggs; then put a layer +of it around the bottom and sides of a deep pie-dish; lay in the stew, +cover with the balance of the potato; brush it over with the yolk of an +egg and bake in a quick oven till brown. + + +POTATO PLUM KNOEDEL (HUNGARIAN) + +Peel and cook seven or eight large potatoes, place in a bowl, add salt, +four whole eggs, one and one-half tablespoons of melted chicken fat and +a little more than a cup of matzoth meal. Knead in bowl to smooth +consistency. Take a handful at a time, pat smooth and flat, in the +centre put a tablespoon of prune jam, form into a dumpling, place +dumplings in boiling salt water, kettle half covered and allow to cook +twelve to fifteen minutes. Take out with strainer and serve hot. Have +ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over +knoedel to taste. + + +BIRMOILIS (TURKISH) + +Take some mashed potatoes, grated cheese, well-beaten eggs; make a good +paste, take tablespoonfuls of this mixture and drop in boiling oil; fry +until brown. Serve with a syrup made of sugar and water. + + +POTATO MARBLES + +Mix one-half pound of plain mashed potatoes smoothly with a generous +teaspoon of finely chopped parsley, pepper and salt to taste; beat one +egg, add it to the potato, mix well and make it into little balls the +size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls +on a greased tin and bake till a light brown. + + +MINA (TURKISH) + +Place some matzoth in cold water to soak. Take the matzoth out and dry +them on a towel; grease a pan with olive oil and put in matzoth enough +to cover bottom of pan. Take chopped meat, bind with an egg, season with +salt, pepper, and chopped parsley. Cover this with the matzoth, add some +olive oil, cover with mashed potatoes and one or two well-beaten eggs +and bake until brown. If so desired the meat may be omitted. Grated +cheese may be used, covered with mashed potatoes and eggs. + + +PRUNE BLINTZES + +Take three cups of potato flour mixed with three eggs, add a little +water and mix well. Heat a small frying-pan, grease with a little fat +and pour into it enough batter to make thin pancakes. Chop prunes, add a +little sugar and fill each cake with this mixture, fold into +three-cornered pieces and fry. When done put in a pan, sprinkle with +sugar and bake in oven. Do not let burn. + + +MEAT BLINTZES + +The same pancakes can be used with meat taken from soup; fry two small +onions with a little fat and chop with the meat. Add two eggs, salt and +pepper to taste. + + +MATZOTH SPICE CAKE + +To every egg add one-half tablespoon of matzoth meal and one tablespoon +of sugar. Sift meal five times, mix with sugar, one-half tablespoon of +ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of +cloves; mix with the well-beaten yolks and cut and fold in gently the +stiffly-beaten whites. + + +MATZOTH MEAL CAKE + +To the yolks of eight eggs add one and a half cups of pulverized sugar; +stir until the consistency of batter, add the grated rind of a lemon, +two teaspoons of ground cinnamon and two squares of chocolate grated, +one teaspoon of allspice; add the juice of an orange, and one-half +wine-glass of wine, and three-quarters of a cup of matzoth meal finely +sifted, and one-quarter pound almonds finely pounded. Last, fold in the +stiffly-beaten whites of the eggs. Bake in a moderate oven for +three-quarters of an hour; try with a straw. + + +MATZOTH CHARLOTTE, No. 1 + +Soak one matzoth; beat and add to the beaten yolks of two eggs, add +one-fourth teaspoon of salt, one-fourth cup of chopped almonds, +one-fourth cup of raisins, one-fourth cup of currants, and mix +thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a +greased baking-dish. + + +MATZOTH CHARLOTTE, No. 2 + +Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth +(soaked in water and squeezed out), one grated apple, one lemon rind and +juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the +stiffly-beaten whites of eggs in last; before putting into oven. Bake in +an even oven about one-half to three-quarters of an hour. To be eaten +warm. + + +MATZOTH KUGEL + +Soak three matzoth, heat two tablespoons of fat in a spider, press all +the water out of the matzoth with your hands and dry them in the spider +of heated fat; add about one-quarter pound of matzoth meal; stir the +matzoth and matzoth meal well with a large spoon; add by degrees the +yolks of five eggs and two ounces of pounded almonds, and the grated +peel of one-half lemon. Add also one large sour apple, grated, a pinch +of salt, and last the stiffly-beaten whites of the eggs. Line a +kugeltopf well with fat, and pour about a quarter pound of hot fat over +the kugel. Bake immediately; serve with wine sauce. + + +MATZOTH SHALET + +Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one +and one-half cups of seeded raisins, one tablespoon of cinnamon, grated +rind of an orange or a lemon and a few pounded almonds. Beat the sugar, +eggs, and cinnamon until light; then add all the ingredients, except the +matzoth, mixing well. Now drain the matzoth, gradually adding them to +the mixture, beating until very light. Melt half a pound of rendered fat +into the dish for baking, and then pour in the mixture. Bake in a +moderately hot oven for one and one-fourth hours. Serve hot with wine, +fruit, or prune sauce. + + +POTATO PUDDING + +Stir the yolks of eight eggs with a cup of sugar, add four tablespoons +of blanched and pounded almonds, and grate in the peel of a lemon. Add +also its juice. Have ready half a pound of grated potatoes which have +been cooked the day previous. Last add the stiffly-beaten whites. Add +one teaspoon of salt. Grease your pudding form well, pour in the mixture +and bake. Set in a pan of boiling water in the oven. The water in the +pan must not reach higher than half way up the pudding form. Time +required, half an hour. When done turn out on a platter. Serve with a +wine or chocolate sauce. You may bake this pudding in an iron pudding +form without setting it in the boiling water. + + +MATZOTH PLUM PUDDING + +One-half pound of chopped suet, one-half pound of moist sugar, one-half +pound of raisins (stoned and chopped), one-half pound of currants, +one-half pound of mixed peel, two matzoth soaked in cold water and then +well drained and beaten, one-quarter pound of sifted meal, the rind of +half a lemon, one teaspoon of ground cinnamon, eight eggs and a +wineglass of rum. Beat all these ingredients thoroughly together, and +boil for eight hours in a pudding mold or basin. Serve with rum sauce. + + +BATTER PUDDING + +One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of +brown sugar, two ounces of butter and the rind of a lemon. Mix the meal +into a batter with the milk and eggs, add the sugar, butter (melted), +grated rind of a lemon and a tablespoon of rum, if desired. Pour the +mixture in a greased basin or mold, and boil for one hour or bake for +one-half hour. + + +BEOLAS + +Take six eggs. Beat them until very light. Add a little fine meal, just +enough to give it consistency; Drop this from the point of a spoon into +boiling olive oil or fat. When light brown, take out, and drain. Serve +cold with a syrup made of water, cinnamon and sugar. + + +COCOANUT PUDDING + +One grated cocoanut, six eggs, grated rind and juice of two lemons, one +cup of granulated sugar and the milk of the cocoanut; beat the yolks of +the eggs with the sugar and the grated rind of lemon until light and +creamy; add gradually the cocoanut and the beaten whites of the eggs, +and lastly put in the milk of the cocoanut, to which has been added the +juice of the lemons. Bake in a moderate oven for half an hour and serve +quite cold. + + +CARROT PUDDING + +Beat one and a half cups of powdered sugar and the yolks of eight eggs; +take one and a half cups peeled and grated raw carrots and stir all +together. Add one cup of grated almonds, the rind of half a lemon +chopped finely, one tablespoon of wine, and last the beaten whites of +the eggs. Bake in a well-buttered and flour-sprinkled form at least one +hour in a slow oven. + + +ALMOND PUDDING, No. 1 + +Take the whites of seven eggs with the yolks of ten, one-half pound of +pulverized sweet almonds with one-half ounce of pounded bitter almonds, +one-half pound of powdered sugar and one tablespoon of orange-flower +water. Beat the eggs well with the orange water, then add the sugar and +almonds gradually; beat all for one hour or until it bubbles; then +grease deep pie-dishes with olive oil and pour in the mixture. They must +be baked in a rather moderate oven. When the mixture is set and browned +place over them a paper greased with olive oil to prevent them getting +dark. Serve cold. + +Powdered sugar should be sprinkled freely over the pudding before +serving. If you wish to have them very rich boil one-half pound of sugar +with one-half pint of water until it thickens; cool and pour over the +pudding when you take it from the oven. + + +ALMOND PUDDING, No. 2 + +Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon +rind. Beat the eggs for twenty minutes, then add one and one-half cups +of sugar gently, and then the almonds; mix all together thoroughly. Bake +in shallow pans and serve cold. + + +ALMOND HILLS + +Roast one-quarter pound of sweet almonds, cut into strips lengthwise in +a spider of heated sugar, not too brown. Beat one-half pound of sifted +powdered sugar and the whites of five eggs to a very stiff froth. Mix +all thoroughly and place teaspoonfuls of this mixture on waxed paper, +and bake a light brown, in slow oven. + + +APPLE SPONGE PUDDING + +Pare eight apples and cut off the tops carefully, so as to be able to +use them as covers to the apples. Now scrape out the inside with a +knife, being careful not to break the apple. Mix the scrapings with +sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill +this mixture into the hollow of the apple and clap on a cover for each +apple; then grease a pudding dish, lay in the apples and stew them for a +few minutes, but not long enough to break them. Make a sponge cake +batter of eight eggs and two scant cups of sugar and a pinch of salt and +add the grated peel of a lemon and beat until thick, at least half an +hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter +over the apples and bake in a moderate oven. Serve with wine sauce. Half +this quantity is sufficient for a small family. + + +GRATED APPLE PUDDING + +Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or +to taste), one-half pound of grated almonds, or one-half cup of +matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon. +Pare the apples and leave them whole. Then grate all the apple from the +pulp. To this add the above, also about three tablespoons of chicken or +goose grease. When all is well mixed, add the whites well beaten to a +stiff froth. Mix very light. Bake in well-greased baking dish. + + +APPLE PUDDING + +Soak three matzoth and squeeze the water out well; put them in a bowl +with three good-sized apples cut in small thick pieces; add one-quarter +pound of currants, one-quarter pound of raisins, a little cinnamon, some +rind of lemon cut thin, one-quarter pound of brown sugar and two ounces +of melted fat; mix all well together with six beaten eggs; pour in a +greased dish and bake in a moderate oven. This pudding can be boiled if +preferred. Serve with rum sauce. + + +FOAM TORTE + +Four egg; whites, well beaten; add one tablespoon of vinegar drop by +drop, one cup of sugar, one tablespoon of vanilla; beat for twenty +minutes. Line spring form with this batter on all sides. Reserve a +little of the mixture and drop by drops on top of torte. Let bake +forty-five minutes in moderate oven; when baked remove. Serve with +sliced bananas, peaches and cream or strawberries. + + +SPONGE CAKE, No. 1 + +Take eight eggs, one pound of granulated sugar, grated rind of a lemon, +and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind +together until very light, to about the thickness of a custard, then add +the meal, stirring it in without much beating. Bake in a moderately +quick oven one-half hour. + + +SPONGE CAKE, No. 2 + +Take eight eggs, one and one-half cups of granulated sugar, one cup of +mixed matzoth-meal and potato flour and flavoring to taste. + +Beat the yolks of the eggs and the sugar together until very light. Then +add the flavoring, matzoth-meal and potato flour and last of all the +whites of the eggs beaten to a stiff froth. Stir lightly and bake in a +moderately quick oven. + + +POTATO FLOUR SPONGE CAKE + +Separate the whites and yolks of nine eggs. Beat the whites of seven +eggs very stiff. To the well-beaten yolks of nine eggs and the whites of +two, add one and three-quarter cups of sugar and juice and rind of one +lemon. Beat thoroughly, add one scant cup of potato flour, and beat +again. Now fold in the beaten whites very carefully, and bake slowly in +a moderate oven. Bake forty to fifty minutes. Nice for invalids. + + +STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL + +Beat until very light the yolks of four eggs and three-quarters of a cup +sugar; add rind of one-half lemon, a pinch of salt, one-half cup of +sifted matzoth meal, and last the stiffly-beaten whites of the eggs. +Bake in two shallow square pans in a moderate oven. + +When cold lay a cake on a platter, spread thickly with strawberries that +have been well sugared. Put the other cake on top. Spread over the top +and sides with cream that has been sweetened, flavored and whipped very +stiff. + + +HASTY PUDDING + +Take any kind of old cake, cut up in slices, dip in wine or sprinkle +some wine over all. Make a custard with one pint of milk and four eggs. +Put one tablespoon of potato flour with the yolks, sweeten to taste, +boil the custard, flavor and pour over cake in pudding dish. Beat whites +to a stiff froth, add sugar and spread over all. Put in oven to brown +slightly. Eat cold. + + +POTATO FLOUR PUDDING + +Take one-quarter pound of goose-oil, stir it to a cream, and stir in +gradually the yolks of ten eggs and three-quarters of a pound of sifted +sugar, the grated peel of a lemon, also its juice and one-half teaspoon +of salt. Add last one-half pound of potato flour and the stiffly-beaten +whites of the eggs. Have the pudding form well greased before putting in +the mixture. Bake in a moderate oven. Serve with raspberry sauce, made +of jelly. Take a glass of red raspberries, press them through a hair +sieve, add a wineglass of red wine, add sugar to taste, and let it boil +hard for about five minutes. + + +PESACH CAKE WITH WALNUTS + +Cream together the yolks of nine eggs, and one-half pound of powdered +sugar, weigh one pound of walnuts before shelling; when shelled, grind; +to the creamed yolks and sugar add two tablespoons of well sifted +matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in +the ground walnuts. Fold in gently the nine beaten whites. Bake +three-quarters of an hour. + + +DATE CAKE + +Eight eggs, one and one-quarter cups of pulverized sugar, two +tablespoons of ground cinnamon and cloves mixed, one cup of +matzoth-meal; one-half pound seeded dates, cut fine, and the juice of +half a lemon. + +Beat the yolks of the eggs and sugar together until very light, add the +matzoth meal, spices, dates and lemon, and finally put in the whites of +the eggs, beaten to a stiff froth. Bake in a moderate oven +three-quarters of an hour. + + +CHOCOLATE CAKE + +Beat the yolks of four eggs with one-half cup of sifted sugar, add +one-quarter pound of grated sweet almonds, one-quarter pound of +finely-grated vanilla chocolate, and one-quarter pound of raisins, +one-half cup of matzoth meal sifted fine, juice of an orange, +one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one +hour in a slow oven, in a form lined with greased paper. + + +COOKIES + +Sift together one-half cup of matzoth meal and one-fourth cup of potato +flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and +two eggs. Rollout in potato flour mixed with sugar. Cut and bake on +greased tins in a hot oven. + + +ALMOND CAKE + +One pound of almonds, pounded; one pound of sugar, one or two eggs and +enough cinnamon to give a strong flavor. Bake in a shallow pan and cut +into small sections. + + +ALMOND MACAROONS + +One pound of almonds ground fine, one and one-half pounds of powdered +sugar, the whites of five eggs and the grated rind of two lemons. Beat +the whites of eggs to a snow, add the sugar and the grated lemon rind +and almonds; mix it well together. Grease a very thin paper with olive +oil, sprinkle some powdered sugar over it, place on a tin. Form the +cakes and place them a little distance from each other and bake in a +very moderate oven. When done let them cool before you touch them. + + +CINNAMON STICKS + +Grate one-half pound of almonds, beat the whites of four eggs to a stiff +froth, add gradually one pound of pulverized sugar and a tablespoon of +cinnamon. Roll out this dough into half finger lengths and about as +thick as your little finger. Bake, and when done ice each one with +boiled frosting. + + +IMBERLACH + +Take two cups of matzoth flour, one-quarter pound of powdered ginger, +mix together with three eggs. Set this dough aside until it dries. Take +one-half pound of honey and three-quarters pound of sugar and boil until +it gets a reddish color. Beat in the ginger and matzoth dough, mix it +with honey, set back on stove, stirring constantly; when the mixture is +thick and a reddish color, place on the board so as to cool; roll and +cut in two-inch lengths. + + +KREMSLEKH + +To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a +teaspoon of sugar, a teaspoon of ground almonds, a few stoned and +chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its +equivalent of beef dripping, and just enough water to make the whole +into a stiff paste. Mix the ingredients very thoroughly. + +Now take a large enamelled saucepan and about half fill it with oil or +fat. Bring this to boiling point but do not let it burn. Shape the paste +into small pieces and drop them into boiling fat, turning them +continually until well browned and then take out and drain carefully on +a strainer. May be eaten hot or cold. + + +EGG MARMALADE + +Make a thick syrup by dissolving one pound of sugar in one-half pint of +water over the fire, adding one ounce of pounded almonds while the syrup +is clarifying. Take the saucepan off the fire and when the contents have +become moderately cool stir in carefully the well-beaten yolks of twenty +eggs. It will need rather prolonged stirring to blend the eggs with the +syrup. Now flavor with vanilla or wine and cook over a slow fire, +stirring constantly and taking great care that the mixture does not +burn. + + +RADISH PRESERVES (RUSSIAN STYLE) + +Take black radishes, clean and cut them in strips. Weigh, and to three +pounds of radishes take one pound of honey and one and one-half pounds +of sugar. Set the radishes on to boil with water, pour off this water, +add fresh water and let cook awhile; pour off the second water, add the +honey to radishes and let cook well. Then add the sugar and let cook +again. When the radishes begin to get brown add one-quarter pound of +white ginger, and some walnuts broken into quarters. Stir. When brown, +remove from stove. Must come out of the pan dry; no syrup must remain. + + +BEET PRESERVES (RUSSIAN) + +Cut beets in strips like noodles, wash, cook in water one-half hour. To +three pounds of beets take one pound of honey and one pound of sugar. +When the beets have cooked on slow fire until white, strain off and add +the honey. Let cook well and add sugar; cook, add white ginger to taste, +stirring continually, add one-quarter pound of almonds, cut in slices; +one-quarter of an hour before being done, mix, and when the beets brown +put in jars. + + +PRUNES + +Wash the prunes well, first in warm water, then in cold. Cut up half a +lemon, some stick cinnamon and sugar to taste. Cook them in the oven, +covered tight, allowing a liberal quantity of water; stew slowly for two +hours; thicken with a teaspoon of potato flour, and wet the potato flour +with the juice of an orange before adding. + +If the prunes are for chrimsel, leave out the thickening. + + +LEMON PRESERVES + +Take seven lemons, slice thin and remove seeds. Draw string through +slices, fasten ends, lay them in a pan with water; boil a short time, +remove the lemon, pour off water; cook two pounds of sugar with two cups +of water. When the sugar is syrupy add one-half pound of large raisins, +put in the lemon and let cook until the syrup is thick. + + +CANDIED LEMON AND ORANGE PEEL + +Lemon and orange peel if saved can be put to excellent use. Take out the +greater portion of the white inside; throw the rinds into boiling water +and simmer gently for twenty minutes. Drain, weigh, and take a pound of +sugar to every pound of peel. Put a layer of sugar and a layer of fruit +into the preserving kettle; stand it over a slow fire until the sugar +melts. When melted, cook slowly until the rinds are transparent. Lift +them out; drain them and when nearly dry roll in granulated sugar. + + +WINE SAUCE + +One cup of white wine, half a cup of water, grated peel of lemon, +teaspoon of potato flour wet with cold water, add the yolks of two eggs, +stirring constantly; when thick, add the beaten whites and serve. + + +RUM SAUCE + +Beat yolks of two eggs with a tablespoon of sugar, and a small cup of +cold water, a wineglass of rum and the juice of a lemon, and bring to +boiling point, stirring all the time. The two whites of eggs may be +whipped very firm and spread over the pudding just before serving. + + +SUGAR SYRUP + +Two cups of brown sugar, one cup of boiling water, and cinnamon to +taste. Stir the ingredients together in a saucepan until the sugar is +dissolved and then let the mixture simmer slowly until it thickens. + + +MOCK WHIPPED CREAM FILLING + +Use between and on top of layer cakes, or as a filling for torten. + +Peel and grate one large sour apple, three-quarters cup of white sugar, +white of one egg; beat all together a long time, flavor with vanilla or +grated rind of one-half lemon. Mix the apple with the sugar as soon as +possible or it will turn dark. + + +LEMON CREAM FILLING + +Put on to boil the yolks of five eggs, one-half cup of granulated sugar, +the juice of three lemons and grated rind of one, and about a brandy +glass of water. Stir constantly so as to prevent curdling. When it has +thickened and comes to a boil take it from the range and add the beaten +whites of eggs. + + +FILLING FOR CHRIMSEL + +This is made of unblanched, pounded almonds, grated apples, chopped +raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon. + +Mix the ingredients together and fill the hollowed out center of the +chrimsel with them. Then place one chrimsel upon another, being careful +not to let the filling escape from its hollow and fasten the edges +securely together with the fingers, keeping the rounded shape uninjured. +Fry them in boiling fat, turning them from one side to the other until a +dark brown. Serve hot with sugar syrup. + + +STRAWBERRY DESSERT + +Line a dish with macaroons, wet them with wine, put over this a box or +quart of strawberries, and sugar them well. Beat the yolks of four eggs +with one small cup of sugar, grated rind of lemon and half its juice. +Beat the whites to a stiff froth, and half the yolks; pour over all in +your pudding dish. When baked spread the other half of the whites on +top, having previously sweetened the remaining whites with sugar. Bake a +light brown. Eat cold with whipped or plain cream. + + + + +*INDEX* + + +APPETIZERS + +Ambrosia +Anchovy Canapes +Anchovy Canapes with Tomatoes +Black Olives +Brain (Appetizer) +Canapes--How to Make +Caviar Canapes +Celery Relish +Cheese Balls +Chicken Liver Paste, No. 1 +Chicken Liver Paste, No. 2 +Chopped Herring +Chopped Onion and Chicken Fat +Delicious Appetizer, A +Deviled Eggs with Hot Sauce +Egg Appetizer +Filled Lemons +Grapefruit Cocktail +Imitation Pate de Foi Gras +Musk Melons +Nut and Cheese Relish +Peach Cocktail +Pineapple and Banana Cocktail +Raspberry Cocktail +Red Pepper Canapes +Salted Almonds +Salted Peanuts +Sardellen +Sardine Canapes +Strawberry Cocktail +Stuffed Eggs +Stuffed Yellow Tomatoes +White Caviar + + +SANDWICHES + +Anchovy +Brown Bread +Celery +Cheese and Nut +Chestnut +Chicken +Chicken with Mayonnaise +Date and Fig +Deviled Tongue +Egg +Egg and Olive +Fig +Fish +Lettuce +Minced Goose +Mustard Sardine Paste +Nut and Raisin +Olive +Poached Egg +Ribbon +Russian +Salmon and Caviar +Salmon and Brown Bread +Sandwiches, How to make +Sardine +Surprise +Toasted Cheese +Tongue +Veal +White and Brown Bread + + +SOUPS + +Artichoke +Barley +Barley and Vegetable +Beer +Beer (Parve) +Beet--Russian Style +Beet--Russian Style (Fleischig) +Black Bean +Borsht +Bouillon +Brown Flour +Brown Stock +Cherry +Chicken, No. 1 +Chicken, No. 2 +Chicken Broth +Cold Sour +Consomme +Cream Soup +Cream Soup--How to Make +Cream of Almond +Cream of Asparagus +Cream of Cauliflower +Cream of Celery +Cream of Corn +Cream of Herring (Russian Style) +Cream of Lettuce +Cream of Lentil +Cream of Tomato +Cream Wine +Dried Pea +Farina +Fish Chowder +Fruit +Green Kern +Green Pea +Green Pea Puree +Julienne +Leek +Lentil (Linzen) No. 1 +Lentil (Linzen) No. 2 +Milk +Milk and Cheese +Mock Fish Chowder +Mock Turtle +Mulligatawny +Mushroom and Barley +Mutton Broth +Noodle +Okra Gumbo (Southern) +Onion +Oxtail +Pigeon +Potato +Potato (Fleischig) +Red Wine +Rice Broth +Schalet or Tscholnt (Shabbas Soup) +Sour Milk +Sour Soup (for Purim) +Soup Stock, Directions +Spinach +Split Pea (Milchig) +Tchorba (Turkish) +Tomato +Tomato with Rice +Turkey +Turnip +Veal +Vegetable +Vegetable (Milchig) +White Stock + + +GARNISHES AND DUMPLINGS FOR SOUPS + +Baking Powder +Croutons +Drop +Dumplings for Cream Soups +Egg +Egg Custard +Egg Drop (Einlauf) +Farina +Flour Balls with Almonds +Force-meat for Kreplech +Fritter Beans +Grated Irish Potato +Kreplech or Butterflies +Liver Kloesse +Noodles +Pfaervel or Grated Egg +Plaetchen +Schwem Kloesse +Spatzen +Sponge + + +FISH + +Baked--Directions +Baked Bass a la Wellington +Baked Black Bass +Baked Chopped Herring +Baked Fish--Turkish Style +Baked Flounders +Baked Mackerel +Baked Shad +Boiled--Directions +Boiled Salt Mackerel +Boiled Trout +Boned Smelts, Sauted +Broiled--Directions +Broiled Salt Mackerel +Cod Fish Balls +Cream Salmon +Croquettes of Fish +Directions: + How to Bone + How to Clean + How to Open + How to Skin +Filled Fish--Turkish Style +Fillet of Sole a la Creole +Fillet of Sole a la Mouquin +Finnan Haddie +Finnan Haddie and Macaroni +Fish for Stock +Fish with Garlic +Fish with Horseradish Sauce +Fish with Sauerkraut +Fresh Cod or Striped Bass +Fritada +Frying Fish--Jewish Method +Frying Fish--Another Method +Gefillte Fisch +Gefillte Fisch with Egg Sauce +Hecht (Pickerel) +Kedgeree +Lemon Fish +Marinirte +Marinirte Herring (Pickled) +Paprika Carp +Pickle for Salmon +Pike with Egg Sauce +Piquant +Remarks and Directions +Redsnapper with Tomato Sauce +Russian Fish Cakes +Salmon Cutlet +Salmon Loaf +Salt Herring +Sauted--Directions +Scalloped, No. 1 +Scalloped, No. 2 +Scalloped Fish Roe +Shad Roe +Soused Herring +Stuffed Herring +Sweet and Sour +Sweet Sour +Sweet Sour with Wine +Swiss Creamed Fish +Turkish Sauces for Fish + Agristoga + Ahilado + Zuemimo + + +SAUCES FOR FISH AND VEGETABLES + +General Remarks +Anchovy +Bernaise +Cream Mustard +Cucumber +Curry +Drawn Butter +Hollandaise +Maitre d'Hotel Butter +Mustard +Pickle +Piquante +Quick Bernaise +Sardellen or Herring +Spanish +Tartare +Tomato +Vinaigrette +White (for Vegetables) + + +SAUCES FOR MEATS + +Apple +Bordelaise +Brown +Caraway +Cranberry +Garlic +Horseradish, No. 1 +Horseradish, No. 2 +Kimmel +Knoblauch +Lemon +Maitre d'Hotel +Mint +Mushroom +Olive +Onion +Raisin +Stewed Cranberries +Wine + + +FRYING + +Bread Crumbs, Prepared for Frying +Frying--Directions +To Render Goose, Duck or Beef Fat +To Make Hard White Soap + + +ENTREES + +Aspic (Sulz) +Brains with Egg Sauce +Brains, Sweet and Sour +Boiled Tongue, Sweet and Sour +Calf's Brains, Sour +Calf's Brains, Fried +Calf's Feet, Prunes and Chestnuts +Calf's Feet, Scharf +Calf's Foot Jelly, No. 1 +Calf's Foot Jelly, No. 2 +Calf's Liver Smothered in Onions +Cauliflower Croquettes +Chicken Croquette, No. 1 +Chicken Croquette, No. 2 +Chicken Fricassee with Noodles +Chicken Livers +Chicken a la Sweetbread +Croquettes--Directions +Croquettes of Calf's Brains +Croquettes of Fish +Deviled Brains +Eggplant Croquettes (Roumanian) +Filled Tongue +Gansleber in Sulz +Gansleber Puree in Sulz +Gefillte Milz (Milt) +Goose Liver +Goose Liver Aspic +Goose Liver with Glaced Chestnuts +Goose Liver with Mushroom Sauce +Hashed Calf's Lung and Heart +Home-made Chicken Tamales +Jellied Chicken +Kischkes +Kischkes--Russian Style +Meat Croquettes +Meat and Boiled Hominy Croquettes +Milt, Stewed +Peanut and Rice Croquettes +Pickled Beef Tongue +Potato Croquettes +Pressed Chicken +Rice Croquettes, No. 1 +Rice Croquettes, No. 2 +Smoked Tongue +Smothered Tongue +Spanish Liver +Sweetbreads +Sweetbread Croquettes +Sweetbread Glace +Sweetbread Saute with Mushrooms +Sweet Potato Croquettes +Tripe a la Creole +Tripe, Family Style +Veal Croquettes +Veal Sweetbread + + +MEATS + +An Easy Pot Roast +Baked Hash +Beef Loaf +Beefsteak, Broiled +Beefsteak, Fried +Bitki (Russian Hamburger Steak) +Boiled Corned Beef +Braised Oxtails +Breast Flank (Short Ribs) and Yellow Turnips +Breast of Mutton, Stewed with Carrots +Breast of Veal, Roasted +Brisket of Beef (Brustdeckel) +Brisket of Beef with Sauerkraut +Brunswick Stew +Carnatzlich (Roumanian) +Calf's Hearts +Chopped Meat with Raisins (Roumanian) +Curried Mutton +Directions for Cooking Meats +Enchiladas +Fricasseed Veal with Cauliflower +Fried Steak with Onions +Gewetsh (Servian) +Goulash, Hungarian +Goulash, Russian +Hamburger Steak +Home-made Corned Beef +Irish Stew +Lamb Chops +Lamb and Macaroni +Lamb Stew--Tocane +Left-over Meats +Marrow Bones +Meat Olives +Meat Pie +Meat and Spaghetti +Mock Duck +Mutton Chops +Pan Roast Beef +Pickled Meat--Home-made Corned Beef +Pot Roast (Braised Beef) +Roast Beef, No. 1 +Roast Beef, No. 2 +Roast Beef--Russian Style +Roast Mutton with Potatoes +Roast Veal +Rolled Beef--Pot-Roasted +Sauerbraten +Short Ribs of Beef--Spanish +Shoulder or Neck of Veal--Hungarian Style +Smoked Beef +Soup Meat +Stewed Veal +Stuffed Shoulder of Mutton +Stuffed Shoulder of Veal +Sulze von Kalbsfuesen +To Broil Steak by Gas +Vienna Roast +Veal Loaf +Vienna Sausage +Wiener Braten (Vienna Roast) + + +POULTRY + +Amastich +Boiled Chicken, Baked +Broiled Spring Chicken +Broiled Squab +Chicken en Casserole +Chicken Curry +Chicken Fricassee +Chicken a la Italienne +Chicken Paprika with Rice +Chicken with Rice +Chicken with Spaghetti en Casserole +Chicken--Turkish Style +Chili Con Carne +Duck +Duck a la Mode in Jelly +Fried Spring Chicken +Gaenseklein +Geschundene Gans +Giblets +Goose Grieben (Cracklings) +Goose Meat Preserved in Fat +Minced Goose--Hungarian Style +Pigeon Pie +Pilaf--Russian Style +Pilaf--Turkish Style +Poultry, to Dress and Clean +Roast Duck +Roast Chicken +Roast Goose +Roast Goose Breast +Roast Turkey +Smoked Goose +Smoked Goose Breast +Smothered Chicken +Spanish Pie +Squab or Nest Pigeons +Squab en Casserole +Stewed Goose, Piquante +Stuffed Chicken--Turkish Style +Stuffed Goose Neck +Stuffed Goose Neck--Russian Style +To Truss Chicken +Turkey Neck, Stuffed--Turkish Style + + +STUFFINGS FOR MEAT AND POULTRY + +Bread Dressing for Fowl +Chestnut Stuffing +Crumb Dressing +Meat Dressing for Poultry +Potato Stuffing +Raisin Stuffing +To Stuff Poultry + + +VEGETABLES + +Arday-Influs +Asparagus +Asparagus, Canned +Asparagus, Hungarian +Artichokes, French or Globe +Artichokes, French with Tomato Sauce +Artichokes, Jerusalem +Baked Beans with Brisket of Beef +Beans and Barley +Beet Greens +Beets, Baked +Beets, Boiled +Beets, Sour, Buttered +Belgian Red Cabbage +Boston Roast +Brussels Sprouts +Cabbage, to Boil +Cabbage Boiled with Carrots +Cabbage, Creamed New +Cabbage, Filled +Cabbage, Fried +Cabbage, Red +Cabbage, Red, with Chestnuts and Prunes +Cabbage, Stewed +Carrots +Carrots Boiled with Cabbage +Carrots with Brisket of Beef +Carrots, Compote of--Russian Style +Carrots, Flemish +Carrots, Lemon +Carrots and Green Peas +Carrots, Simmered +Cauliflower +Cauliflower--Hungarian Style +Cauliflower with Brown Crumbs +Cauliflower (Roumanian) +Cauliflower, Scalloped +Cauliflower, Spanish +Celeriac +Celeriac, Puree of +Celery, Creamed +Celery with Chestnuts (Turkish) +Chestnuts, Boiled +Chestnuts with Celery (Turkish) +Chestnuts and Prunes +Chestnut Puree +Chestnuts and Raisins +Chestnuts, Roasted +Cold Slaw +Corn, Canned +Corn off the Cob +Corn on the Cob +Corn and Potatoes +Cucumbers, Fried +Cucumbers, Stuffed +Dandelions +Dried Beans--Directions +Dried Lima Beans, Baked +Dried Pea Puree +Eggplant, Baked +Eggplant and Baked Tomatoes +Eggplant, Broiled +Eggplant, Fried +Eggplant Fried in Oil--Turkish Style +Eggplant (Roumanian) +Farsole +Farsole Dulce +General Remarks +Green Peas +Green Peas with Pfaervel +Green Peas and Rice +Haricot Beans and Beef +Hot Slaw +Kal Dolmar +Kale +Kidney Beans with Brown Sauce +Kohl-rabi +Kohl-rabi with Breast of Lamb +Lentils, Baked +Lentil Sausages +Lettuce +Lettuce, Boiled +Lima Beans, Green +Linzen, Sweet Sour +Meat Substitutes +Mock Chili Con Carne +Mushrooms, Broiled +Mushrooms, Creamed +Mushrooms, Scalloped +Mushrooms, Sauted +Nahit (Russian Peas) +Nut Loaf +Nut Roast +Okra, Boiled +Onions, Boiled +Onions, Scalloped +Oyster-plant--Salsify +Parsnips +Pea Puree +Peppers, Green +Peppers, Green, Broiled +Peppers, Stewed +Peppers, Green, Stuffed with Vegetables +Peppers, Stuffed +Peppers, Stuffed (Arday-influs) +Peppers Stuffed with Meat +Peppers Stuffed with Nuts +Potato Balls with Parsley +Potato Cakes +Potato Puff +Potato Puff, Bohemian +Potato Ribbon +Potato Surprise +Potatoes +Potatoes for Twenty People +Potatoes, Baked, No. 1 +Potatoes, Baked, No. 2 +Potatoes, Boiled +Potatoes Boiled in their Jackets +Potatoes with Caraway Seeds +Potatoes and Corn +Potatoes, Creamed +Potatoes, Curried +Potatoes, French Fried +Potatoes, German Fried +Potatoes au Gratin +Potatoes Hashed Brown, Lyonnaise +Potatoes--Hungarian Style +Potatoes, Imitation New +Potatoes, Mashed +Potatoes, New +Potatoes and Pears +Potatoes, Roast +Potatoes, Saratoga Chips +Potatoes, Scalloped, No. 1 +Potatoes, Scalloped, No. 2 +Potatoes, Stewed +Potatoes, Stewed with Onions +Potatoes, Stewed Sour +Potatoes, Stuffed +Radishes +Salsify +Salsify, Scalloped +Sauerkraut, Boiled +Savoy Cabbage +Savoy Cabbage with Rice +Slaitta (Roumanian) +Spanish Beans +Spanish Onion Rarebit +Spinach +Spinach with Cream Sauce +Spinach--Fleischig +Squash, Stewed +String or Green Snap Beans +String Beans with Lamb +String Beans, Sweet Sour +String Beans with Tomatoes +Succotash +Sugar Peas +Sweet Potatoes and Apples +Sweet Potatoes, Boiled +Sweet Potatoes, Candied +Sweet Potatoes, Fried +Sweet Potatoes, French Fried +Sweet Potatoes, Plums and Meat +Sweet Potatoes, Roast +Sweet Potatoes Roast with Meat +Sweet Sour Beans +Sweet Sour Beans and Linzen +Swiss Chard +Tomato Custards +Tomato Puree +Tomatoes, Baked, and Eggplant +Tomatoes, Canned, Stewed +Tomatoes, Creole +Tomatoes, Fried +Tomatoes, Green, Fried +Tomatoes with Rice +Tomatoes, Scalloped +Tomatoes, Stewed +Tomatoes, Stuffed +Tsimess +Turnips +Turnips, Boiled +Turnips, Hashed +Vegetables +Vegetable Hash +Vegetable Meat Pie +Wax Beans, Sweet and Sour + + +TIME TABLE FOR COOKING + +Boiling Meats +Broiling Meats +Cooking Vegetables +Roasting Meats + + +SALAD DRESSINGS + +Boiled +Boiled with Olive Oil (Parve) +Colored Mayonnaise +Dressing for Cold Slaw +Dressing for Lettuce +French +Mayonnaise +Mayonnaise Especially for Salmon +Mayonnaise, White +Mayonnaise with Whipped Cream +Mustard +Russian +Sour Cream + + +SALAD AND SALAD DRESSINGS + +Directions for Making +To Marinate +Asparagus +Banana Dainty +Beet +Beet and Cauliflower +Bohemian +Brain +Cauliflower +Celery Root Baskets +Celery Root, Boiled +Chestnut +Chicken +Chicken for Twenty People +Chiffonade +Cold Slaw or Cabbage +Cottage Cheese +Cream Cheese +Cream Cheese with Pineapple +Cucumber +Eggplant--Roumanian Style +Eggplant--Turkish Style +Fish +Fish for Twenty People +Fruit +Fruit and Nut +Grape-fruit +Green +Green Pepper for Salad +Herring, No. 1 +Herring, No. 2 +Hungarian Fruit +Hungarian Vegetable +Lettuce +Lima Beans +Mackerel +Marshmallow +Mayonnaise of Flounder +Monterey +Neapolitan +Niagara +Nut +Pepper +Peppers and Cheese +Polish or Piquant +Potato, No. 1 +Potato, No. 2 +Potato, No. 3 +Russian +Russian Fruit +Salmon +Squash--Turkish Style +String Bean +Sweetbread +Tomato (French Dressing) +Tomato, Mayonnaise of (whole) +Tomatoes, Stuffed +Tomatoes, Stuffed, Cheese +Veal +Waldorf +Water-Lily (Egg) + + +FRESH FRUITS AND COMPOTE + +Apple Compote +Apple Delight +Apple Float +Apple Sauce, Victoria +Baked Apples +Baked Prunes +Baked Rhubarb +Bananas +Blueberries +Chilled Bananas +Compote of Pears +Compote of Raspberries +Dried Fruits +Fig Sauce +Fried Apples +Frosted Apples +Grape-fruit +Huckleberry Compote +Oranges +Peaches +Peach Compote +Pineapple +Pineapple Compote +Pineapple Souffle +Prune Souffle +Prunes without Sugar +Raspberry +Raspberry and Currants +Ripe Tomatoes +Rhubarb Sauce +Snowflakes +Steamed Prunes +Stewed Prunes +Strawberries +Sweet Apples, Steamed +Sweet Entree of Ripe Peaches +Tutti-Frutti +Watermelons + + +MEHLSPEISE (FLOUR FOODS) + +Almond Strudel +Apple Slump +Apple Kugel +Apple Schalet, No. 1 +Apple Schalet, No. 2 +Apple Strudel, No. 1 +Apple Strudel, No. 2 +Bairische Dampfnudeln, No. 1 +Bairische Dampfnudeln, No. 2 +Birne Kloesse +Boiled Apple Dumplings +Boiled Macaroni +Baked Macaroni with Cheese +Broad Noodles +Carrot Schalet +Cabbage Strudel +Cheese Kreplich +Cherry Roley Poley +Cherry Strudel +Dough for Schalet (Merber Deck) +Dumplings for Stew +Egg Barley or (Geroestete Fervelschen) +Farina Dumplings +Huckleberry Dumplings +Kaese Kracpfli +Kartoffel Kloesse +Kraut Kugel +Kugel +Leberknadel +Mandel Strudel +Merber Deck +Milk Noodles +Noodle Kugel +Noodle Schalet +Noodles +Noodles and Apples +Noodles and Mushrooms +Noodles with Butter +Noodles with Cheese +Pfaervel +Pfaervel--Fleischig +Peach Dumplings +Pear Dumplings +Pear Kugel +Plum Knoedel (Hungarian) +Potato Dumplings +Potato Noodles +Potato Pudding, Boiled +Potato Schalet +Quark Strudel (Dutch Cheese) +Rahm Strudel +Rice Strudel +Rice Kugel +Savory Macaroni +Scalloped Noodles and Prunes +Scharfe Kugel +Seven Layer Schalet +Shabbas Kugel +Sour Spatzen +Spaetzlen or Spatzen +Spaghetti +Strudel aus Kalbslunge +Sweet Potato Pudding +Wiener Kartoffel Kloesse + + +CEREALS + +Apples with Rice +Baked Apple with Oatmeal +Baked Rice +Barley +Boiled Rice +Boiled Rice with Pineapple +Cold Oatmeal +Cornmeal Mush +Directions for Cooking +Eggs Baked in Rice +Farina +Hominy +Laws about Cereals +Left-over Cereals +Marmelitta +Oatmeal with Cheese +Oatmeal Porridge +Pilaf +Polenta +Rice and Nut Loaf +Rice in Milk +Rice with Grated Chocolate +Sago +Sauted Cornmeal Mush +Spanish Rice +Steamed Rice +Sweet Rice +Tapioca +Wheat Cereals + + +EGGS + +Baked +Baked with Cheese +Baked with Tomatoes +Boiled +Corn Omelet +Curried +Egg Piquant +Egg Rarebit +Eggs a la Mexicana +Eggs en Marinade +Eggs, Poached or Dropped +Eggs Poached in Tomato Sauce +Eggs with Cream Dressing +Eggs with Fresh Mushrooms +Fricasseed +Fried +Herb Omelet +Krosphada +Omelet for One +Plain Omelet +Poached with Fried Tomatoes +Remarks +Rum Omelet +Scalloped +Scalloped (Fleischig) +Scrambled +Scrambled with Brains +Scrambled with Sausage +Smoked Brisket of Beef and Eggs +Souffle Omelet +Spanish +Spanish Omelet +Sweet Almond Omelet +Sweet Omelet +Sweet Omelet for One +To Keep Egg Yolks +To Preserve Eggs +Tomato with Egg +White Sauce Omelet + + +CHEESE + +Cheese Balls, No. 1 +Cheese Balls, No. 2 +Cheese Bread +Cheese Fondue +Cheese Omelet +Cheese Souffle +Cheese and Sweet Green Peppers +Cheese Timbals for Twelve People +Cottage Cheese (Pot Cheese) +Crackers and Cheese +Delicious Cream Cheese, A +Golden Buck +Green Corn, Tomatoes and Cheese +Koch Kaese (Boiled Cheese) +Macaroni Cheese +Ramekins of Eggs and Cheese +Rice and Cheese +Tomatoes, Eggs and Cheese--Hungarian Style +Welsh Rarebit + + +BREAD + +Arme Ritter +Barches +Bread Sticks +Buns +Butterbarches +Buttered Toast +Cinnamon Toast for Tea +Crescent Rolls +Flour +French Rolls +Gluten +Graham +Home-made Yeast +Individual Loaves +Milk or Cream Toast +Potato +Potato-Rye +Raisin +Raisin or Currant Buns +Rolled Oats +Rolls +Rye (American), No. 1 +Rye, No. 2 +Tea Rolls +To Make Bread +Variety Bread +White Bread +Yeast +Zwiebel Platz + + +COFFEE CAKES (KUCHEN) + +Abgeruehrter Kugelhopf +Apple Cake or Kuchen +Baba a la Parisienne +Berliner Pfannkuchen +Bohemian Kolatchen +Bola +Bunt, Plain +Cheap Coffee Cake, A +Cherry Cake or Kuchen +Cheese Cake or Pie +Cinnamon Rolls +Coffee Cake or Kuchen Dough +Chocolate Coffee Cake +French Coffee Cake +Fresh Prune Kuchen +Huckleberry Cake +Huckleberry Pie +Kaffee Kuchen (Cinnamon) +Kindlech +Krapfen (Purim) +Mohntorts +Mohn Cakes, Small +Mohn (Poppy Seed) Roley Poley +Mohn Wachtel +Napf Kuchen +Peach Kuchen +Pocket Books +Prune Kuchen +Puffs (Purim) +Rendered Butter +Savarin +Schnecken +Sour Cream Kolatchen +Spice Roll +Stollen +Tea Cakes, Russian +Topfa Dalkeln (Cheese Cakes) +Wiener Kipfel +Wiener Studenten Kipfel +Yeast Krantz +Zwieback + + +MUFFINS AND BISCUITS + +Baking-Powder +Baking-Powder Batters +Baking Powder Biscuits +Bran Bread +Bran Muffins +Brown Bread +Cinnamon Buns +Corn Bread +Corn Muffins, No. 1 +Corn Muffins, No. 2 +Crullers +Dough for Open Face Pies +Doughnuts +Doughnuts, French +Drop Biscuits +Fruit Wheels +Gingerbread +Gingerbread, Eggless with Cheese +Gingerbread Gems, Eggless +Gluten Gems +Graham Muffins +Johnnie Cake +Muffins +Popovers +Rice Muffins +Rye Flour Muffins +Sour Milk Biscuits +Strawberry Short Cake (Biscuit Dough) +Waffles, One Egg +Waffles, Three Egg +Wheat Muffins +White Nut Bread + + +PANCAKES, FRITTERS, ETC. + +Apple Fritters +Bell Fritters +Blintzes +Bread Pancakes +Buckwheat Cakes +Cheese Blintzes +Corn Fritters +Dried Pea Fritters or (Erbsen Lievanzen) +French Pancakes +French Puffs +Fritter Batter +German Pancakes, No. 1 +German Pancakes, No. 2 +German Pancakes, No. 3 +Griddle Cakes +Grimslich +Macrotes +Matrimonies +Noodle Puffs +Orange Fritters +Pineapple Fritters +Potato Cakes +Potato Pancakes +Queen Fritters +Rice Pancake or Griddle Cakes +Shavings (Kraus-Gebackenes) +Snip Noodles, Fried +Snowballs (Hesterliste) +Sour Milk Pancakes +Squash Fritters +Sweet Blintzes +Vegetable Fritters +Windbeutel + + +CAKES + +General Directions +To Bake +Angel Food +Apple Jelly Cake +Apple Sauce Cake +Almond Cake or Mandel Torte, No. 1 +Almond Cake or Mandel Torte, No. 2 +Blitz Kuchen +Bremen Apple Torte +Brod Torte +Bunt Kuchen (Baking-Powder) +Burnt Almond Torte +Caramel Layer Cake +Chestnut Torte +Chocolate Brod Torte +Chocolate Eclairs +Chocolate Layer Cake +Chocolate Torte +Cinnamon Cake (Baking-Powder) +Cocoanut Layer Cake +Coffee Cake, German +Coffee Cake, Quick +Covered Cheese Cake +Cream Layer Cake +Cream Puffs +Cup Cake +Date Torte +Dobos Torte +Dominoes +Eggless, Butterless, Milkless Cake +Fruit or Wedding Cake +Gold Cake +Grafton Layer Cake +Grafton Small Cake +Green-tree Layer Cake and Icing +German Hazelnut Torte +Huckleberry Cake +Jelly Roll +Koenig Kuchen +Lady Fingers +Lemon Cake +Linzer Torte +Little French Cakes +Loaf Cocoanut Cake +Marble Cake +Mocha Torte +Nut Cake +Nut Honey Cake +One Egg Cake +Orange Cake +Peach Shortcake +Potato Cake +Pound Cake +Rye Bread Torte +Russian Punch Torte +Sand Torte +Spice Cake +Sponge Cake +Sponge Cakes, Small +Sunshine Cake +Time-table for Baking +Vienna Prater Cake +Walnut Torte, No. 1 +Walnut Torte, No. 2 +Wedding Cake +White Cake +Zwieback Torte + + +ICINGS AND FILLINGS FOR CAKES + +Almond Icing +Banana Filling +Boiled Icing +Chocolate Glazing +Chocolate Icing, Unboiled +Cocoanut Icing +Coffee Filling +Cream Filling +Fig Filling +Instantaneous Frosting +Lemon Extract +Lemon Jelly for Layer Cake +Lemon Peel +Maple Sugar Icing +Marshmallow Filling +Mocha Frosting +Nut Icing +Orange Icing +Plain Frosting +Unboiled Icing +Vanilla Extract +White Caramel Icing + + +PIES AND PASTRY + +Apple Custard Pie +Apple Fladen (Hungarian) +Apple Pie, No. 1 +Apple Pie, No. 2 +Banbury Tarts +Blackberry and Currant Pie +Blaetter Teig +Cheese Straws +Cherry Pie, No. 1 +Cherry Pie, No. 2 +Cocoanut Pie +Cocoanut Lemon Pie +Cream Pie +Fleischig Pie Crust +Fruit Tartlets +Grape Pie +Grated Apple Pie +Huckleberry Pie +Individual Apple Dumplings +Lamplich +Lemon Pie, No. 1 +Lemon Pie, No. 2 +Lemon Tart (Fleischig) +Linser Tart +Macaroon Tarts +Meringue, To Make and Bake +Mince Pie +Mirlitious +Mock Cherry Pie +Mock Mince Pie +Mohntorte +Parve Cookie and Pie Dough +Peach Pie, No. 1 +Peach Pie, No. 2 +Peach Cream Pie +Peach Cream Tarts +Pie Crust (Merber Teig) +Pineapple Pie, No. 1 +Pineapple Pie, No. 2 +Plum Pie +Prune Pie +Prune and Raisin Pie +Puff Paste +Pumpkin Pie +Rhubarb Pie +Snowballs +Strawberry Pie +Sweet Potato Pie +Tartlets +Vienna Pastry for Kipfel +Vinegar Pie +Whipped Cream Pie + + +COOKIES + +General Directions +Almond Macaroons, No. 1 +Almond Macaroons, No. 2 +Almond Macaroons with Figs +Almond Sticks +Almond Sticks--Fleischig +Anise Seed Cookies +Anise Zwieback +Baseler Loekerlein (Honey Cakes) +Caraway Seed Cookies +Cardamom Cookies +Chocolate Cookies +Citron Cookies +Cocoanut Kisses +Cornflake Cocoanut Kisses +Croquante Cakes +Date Macaroons +Dutch Stuffed Monkeys +Filled Butter Cakes +Ginger Wafers +Hamburger Cookies--Old Fashioned +Honey Cake, No. 1 and 2 +Honey Corn Cakes +Hungarian Almond Cookies +Hurry Ups (Oatmeal) +Kindel +Lebkuchen +Lebkuchen, Old-Fashioned +Lekach +Mandelchen +Merber Kuchen +Molasses Cookies, Old-Fashioned +Mother's Delicious Cookies (Merber Kuchen) +Nutmeg Cakes--Pfeffernuesse +Parve Cookies +Pecan, Walnut or Hickory Nut Macaroons +Plain Wafers +Poppy Seed Cookies +Purim Cakes +Sour Milk Cookies +Springele +Sugar Cookies +Teiglech +Vanilla Cookies + + +DESSERTS + +Ambrosia +Apple and Honey Pudding +Apple and Lady Finger Pudding +Apple Slump +Apple Snow +Apple Tapioca Pudding +Auflauf +Bird's Nest Pudding +Black Bread Pudding +Blanc Mange +Bohemian Cream +Boiled Custard +Bread Pudding +Brown Betty +Caramel Custard +Cherry Pudding +Chestnut Pudding +Chocolate Cornstarch Pudding +Chocolate Custard +Corn Pudding +Cornmeal Pudding +Cup Custard for Six +Dessert with Whipped Cream +Dimpes Dampes +Farina Pudding with Peaches +Fig Dessert +Floating Island +Huckleberry Pudding +Ice-box Cake +Leaf Puffs +Lemon Puffs +Lemon Sauce +Macaroon Island +Pistachio Cream +Prune Custard +Prune Pudding +Prune Whip +Pudding a la Grande Belle +Queen Bread Pudding +Queen of Trifles +Red Raspberry or Currant Float +Rhubarb Pudding +Rice Custard +Rice Pudding +Rothe Gritze +Sago Pudding with Strawberry Juice +Scalloped Peaches +Strawberries a la Bridge +Suet Pudding with Pears +Tipsy Padding +Tapioca Custard +Whipped Cream + + +STEAMED PUDDINGS + +Almond Pudding +Carrot Pudding +Cherry Pudding +Date Pudding +Directions for Steaming +Honey Pudding +Napkin Pudding +Noodle Pudding +Peach Pudding +Plum Pudding for Thanksgiving Day +Plum Pudding, No. 2 +Prince Albert Pudding +Prune Pudding +Rye Bread Pudding +Steamed Berry Pudding + + +PUDDING SAUCES + +Brandy Sauce +Caramel Sauce +Chocolate Sauce, Nos. 1 and 2 +Cream Sauce +Foam Sauce +Fruit Sauce +Hard Sauce +Jelly Sauce +Kirsch Sauce +Lemon Sauce, Nos. 1 and 2 +Prune Sauce +Vanilla Sauce or Cream +Wine Sauce, Nos. 1 and 2 + + +FROZEN DESSERTS + +Apricot Ice +Apricot Ice Cream +Banana Ice Cream +Biscuit Tortoni, Nos. 1 and 2 +Cafe a la Glace +Canned Fruit, Frozen +Cherry Diplomate +Chocolate Ice Cream, Nos. 1 & 2 +Coffee Ice Cream +Freezing Creams and Water Ices +Frozen Cream Cheese with Preserved Figs +Frozen Custard +Frozen Puddings, Directions +Fruit Sherbets +Lemon Ginger Sherbet +Lemon Ice +Maple Bisque +Maple Mousse +Mocha Mousse +Nesselrode Pudding +Orange Ice +Peach Ice Cream +Peter Pan Dessert +Pineapple Ice +Pineapple Ice Cream +Preparing Salt +Punch Ices +Raspberry Ice +Rum Pudding +Strawberry Ice Cream +Tutti-Frutti Ice Cream +Vanilla Ice Cream, No. 1 +Vanilla Ice Cream, No. 2 +Watermelon Sherbet + + +CANDIES AND SWEETS + +Candied Cherries, Pineapple and other Fruits +Dates, Stuffed with Fondant +Dates, Stuffed with Ginger and Nuts +Divinity +Frosted Currants +Fruit Loaf +Fudge +Glace for Candies +Orange Chips +Pinoche +Stuffed Dates +Stuffed Figs +Stuffed Prunes +White Fondant + + +BEVERAGES + +Blackberry Cordial +Blackberry Wine +Breakfast Cocoa +Cherry Bounce +Cherry Brandy +Cherry Syrup +Chocolate Nectar +Chocolate Syrup +Clabbered Milk +Claret Cup +Coffee +Coffee +Coffee for Twenty People +Cold Egg Wine +Cordial +Delicious and Nourishing Summer Drink +Egg Lemonade +Egg Nog +Filtered Coffee +French Coffee +Fruit Drinks +Fruit Syrups +Fruit Punch for Twenty People +Fruit Juices--Other +Glueh (Hot Wine) +Hot Chocolate +Iced Chocolate +Iced Coffee +Lemonade in Large Quantities +Maraschino Lemonade +Milk Lemonade +Mulled Wine +Orangeade +Pineapple Lemonade +Quick Lemonade +Raspberry Vinegar +Reception Cocoa +Russian Iced Tea +Sherry Cobbler +Soda Cream +Strawberry Sherbet +Tea +Tea, Russian Style +Turkish Coffee +Unfermented Grape Juice + + +CANNED FRUITS + +General Rules +Baked Crab-apple Preserves +Baked Cranberry or Cherry Preserves +Baked Quinces +Baked Sickel Pears +Canning Fruit, Baked in Oven +Canning Fruit, in a Water Bath +Canning in the Preserving Kettle +Canned + Blackberries + Blueberries + Cherries + Cherries for Pie + Currants + Gooseberries + Pears + Peaches + Peaches + Pineapple + Pineapple + Plums +Quinces + Raspberries + Raspberries and Currants + Rhubarb + Rhubarb Ready for Use + Strawberries +Sterilizing Jars, etc. + + +JELLIES AND PRESERVES + +General Remarks +Jelly Glasses--To Cover +Apple Jelly +Blackberry Jelly +Crab-apple Jelly +Cranberry Jelly +Currant Jelly +Grape Jelly +Neapolitan Jelly +Quince Jelly +Raspberry Jelly +Raspberry and Currant Jelly +Strawberry Jelly +To Test Jelly Made at Home +Utensils for Jelly Making +Winter Jelly, A + + +PRESERVED FRUIT + +Amber Marmalade +Apple Butter +Apple and Quince Conserve +Cherry Conserve +Cherry Marmalade +Citron Preserve +Damson Jam +German Prune Butter +Gingered Pears +Gooseberry Relish +Grape Conserve +Grape Preserves +Jellied Quinces +Marmalade--Directions +Orange Marmalade +Peach Butter +Peach Syrup +Pickled + Cantaloupe or Muskmelons + Crab-apples + Figs + Husk Tomatoes + Peaches + Pears + Plums +Plum Conserve, No. 1 +Plum Conserve, No. 2 +Preserved + Blackberries + Cherries + Damson Plums + Figs + Peaches + Pineapple + Quinces + Strawberries +Quince Cheese +Raisin Compote +Raspberry Jam +Rhubarb and Orange Marmalade +Spiced or Pickled Apples +Spiced or Pickled Cherries +Spiced Cucumbers +Spiced German Plums +Spiced Grapes +Strawberries and Pineapple +Strawberries in the Sun +Tomatoes +Watermelon Pickle + + +BRANDIED FRUITS + +Brandied Cherries +Brandied Peaches +Brandied Pears +Brandied Quinces +French Prunes in Cognac +Melange + + +CANNED VEGETABLES + +Directions for Canning + + +VEGETABLES PRESERVED IN BRINE + +Boiled Beans +Corn +Early Fall Vegetables +Mock Olives (Plums) +String Beans (Raw) + + +PICKLES AND RELISHES + +Beet and Horseradish Relish +Cabbage Beet and Horseradish Relish +Chow Chow +Corn Relish +Cucumbers in Oil +Delicious Mustard Pickles (Senfgurken) +Dill Pickles for Winter Use +Directions for Making Pickles +Green Dill Tomatoes +Green Tomato Pickle (French Pickle) +Mixed Pickle Dressing +Mother's Dill Pickles +Mushroom Catsup +Mustard Pickle +Pepper Mangoes +Piccalilli +Pickled Beans +Pickled Beets +Pickled Cauliflower +Pickled Onions +Pickled Red Cabbage (Hungarian Style) +Prepared Mustard +Salt Pickles +Salzgurken +Sauerkraut +Small Dill Pickles +Sweet Pickles +Teufelsgurken (Hot Pickles) +Tomato Catsup +Tomato Sauce (Chili) + + +PASSOVER DISHES + +Almond Balls for Soup +Almond Cake +Almond Hills +Almond Macaroons +Almond Pudding, No. 1 and 2 +Apple Pudding +Apple Sponge Pudding +Batter Pudding +Beefsteak Pie +Beet Preserves (Russian) +Beolas +Birmoilis (Turkish) +Candied Lemon and Orange Peel +Carrot Pudding +Chrimsel, Nos. 1 and 2 +Chocolate Cake +Cinnamon Sticks +Cocoanut Pudding +Cookies +Date Cake +Egg Marmalade +English Lemon Stewed Fish +Filled Matzoth Kleis +Filling for Chrimsel +Foam Torte +German Puffs +Grated Apple Pudding +Hasty Pudding +How to Set the Table for the Seder Service +Imberlach +Kentucky Chrimsel +Kremslekh +Lemon Cream Filling +Lemon Preserves +Mamouras (Turkish) +Marrow Dumplings +Matzoth + Charlotte, Nos. 1 and 2 + Dipped in Eggs, No. 1 + Dipped in Eggs, No. 2 + Eirkuchen + Kleis, No. 1 + Kleis, No. 2 + Kugel + Meal Cake + Meal Kleis, No. 1 + Meal Kids, No. 2 + Meal Macaroons + Meal Noodles + Plum Pudding + with Scrambled Eggs (Ueberschlagene Matzoth) + Shalet + Spice Cake +Meat Blintzes +Mina (Turkish) +Mock Whipped Cream +Palestine Soup +Pesach Borsht +Pesach Cake with Walnuts +Pie Crust +Potato Flour Noodles +Potato Flour Pudding +Potato Flour Sponge Cake +Potato Marbles +Potato Plum Knoedel (Hungarian) +Potato Pudding +Prunes +Prune Blintzes +Radish Preserves (Russian Style) +Raisin Wine, Nos. 1 and 2 +Red Mullet in Cases +Rosel, Beet Vinegar +Rum Sauce +Scrambled Matzoth +Sole with Wine (French Recipe) +Sponge Cake, Nos. 1 and 2 +Stewed Sweetbreads +Strawberry Dessert +Strawberry Shortcake with Matzoth Meal +Sugar Syrup +Wine Sauce +Yom-Tov Soup +Zwiebel Matzoth + + + +*ALPHABETICAL INDEX* + +*A* + +Abgeruehrter Kugelhopf +Agristoga Sauce for Fish +Ahilado (Sauce for Fish) +Almond + Balls + Burnt, Torte + Cake + Cake + Cream of + Hills + Icing + Macaroons + Macaroons + Macaroons with Figs + Pudding + Sticks + Sticks--Fleischig +Amastich +Amber Marmalade +Ambrosia +Anchovy Canapes +Anchovy Canapes with Tomatoes +Anchovy Sandwiches +Anchovy Sauce +Angel Food +Anise Seed Cookies +Appetizers +Apple + and Honey Pudding + and Lady Finger Pudding + and Quince Conserve + Baked + Baked with Oatmeal + Butter + Cake + Compote + Custard Pie + Delight + Fladen + Float + Fried + Fritters + Frosted + Jelly + Jelly Cake + Kuchen + Pickled + Pie + Pudding + Sauce + Sauce Cake + Sauce, Victoria + Slump + Snow + Spiced + Sponge Pudding + Sweet, Steamed + Tapioca Pudding + with Rice +Apricot Ice +Apricot Ice Cream +Arday-influs +Arme Ritter +Artichoke, Jerusalem +Artichoke Soup +Artichokes, French or Globe +Artichokes, French, with Tomatoes +Asparagus + Canned + Cream of + (Hungarian) + Salad +Aspic +Auflauf + + +*B* + +Baba a la Parisienne +Bairische Dampfnudeln +Baked + Cherry Preserves + Crab-apple Preserve + Cranberry Preserves + Quince Preserves + Sickel Pear Preserves +Baking-Powder + Batters +Biscuits + Bunt Kuchen + Cinnamon Cake + Dumplings + German Coffee Cake +Banana Dainty +Banana Filling +Banana Ice Cream +Bananas +Bananas, Chilled +Banbury Tarts +Barches +Barley +Barley and Vegetable Soup +Barley Soup +Baseler Loekerlein +Bass, Black, Baked +Bass, Baked, a la Wellington +Batter Pudding +Bean, Black, Soup +Beans and Barley + Baked with Brisket of Beef + Dried + Dried Lima, Baked + Green Lima + Green Snap + Haricot and Beef + Kidney, with Brown Sauce + Pickled + Spanish + String + String, Boiled, Preserved in Brine + String, Raw, Preserved in Brine + String, Sweet and Sour + String, with Lamb + String, with Tomatoes + Sweet Sour + Sweet Sour and Linzen + Wax, Sweet and Sour +Beef, An Easy Pot Roast of + Boiled, Corned + Braised, Pot Roast + Breast, Flank with Yellow Turnips + Brisket of, Brustdeckel + Brisket of, with Sauerkraut + Corned (Home-made) + Fat, to render + Loaf + Pan Roast + Pickled + Pot Roast + Roast + Roast, Russian Style + Roast, Vienna + Rolled, Pot Roasted + Short Ribs of, Spanish + Smoked + Smoked Brisket of, with Eggs + Tongue, Pickled +Beefsteak, Broiled +Beefsteak, Fried +Beefsteak, Fried with Onions +Beefsteak Pie +Beefsteak to Broil by Gas +Beer Soup +Beer Soup (Parve) +Beet Greens + and Cauliflower Salad + and Horseradish Relish + Preserves (Russian) + Salad + Soup (Russian) + Soup (Russian) Fleischig +Beets, Baked + Boiled + Pickled + Sour Buttered +Bell Fritters +Beolas +Berliner Pfannkuchen +Bernaise, Sauce +Beverages +Bird's Nest Pudding +Birmoilis (Turkish) +Birne Kloesse +Biscuit Tortoni +Bitki (Russian) +Blackberry and Currant Pie +Blackberry Cordial +Blackberry Jelly +Blackberry Wine +Blackberries, Canned +Blackberries, Preserved +Black Bread Pudding +Black Olives +Blaetter Teig +Blanc Mange +Blintzes + Cheese + Meat + Prune + Sweet +Blitz Kuchen +Blueberries +Blueberries, Canned +Bohemian Cream +Bohemian Salad +Bola +Bordelaise Sauce +Borsht +Boston Roast +Bouillon +Brain (Appetizer) +Brain Salad +Brains with Egg Sauce +Brains, Sweet and Sour +Bran Muffins +Brandied Fruits +Brandy Sauce +Braune Mehlsuppe +Bread + Bran + Brown + Brown, Sandwiches + Corn + Crumbs, Prepared for Frying + Dressing for Fowl + Graham + Gluten + Individual Loaves + Pancakes + Potato + Potato, Rye + Pudding, Rye + Raisin + Rolled Oats + Rye (American) + Rye + Sticks + To make + Variety + White + White and Brown, Sandwiches + White Nut +Bremen Apple Torte +Brod Torte +Brown Betty +Brown Sauce +Brown Stock +Brunswick Stew +Brussels Sprouts +Buetterbarches +Buns + Cinnamon + Currant + Raisin +Bunt Kuchen + + +*C* + +Cabbage, Beet and Horseradish Relish + Belgian Red + Boiled with Carrots + Creamed, New + Filled + Fried + Red + Red, with Chestnuts and Prunes + Red, Pickled, Hungarian Style + Salad + Savoy + Savoy, with Rice + Stewed + To Boil +Cafe a la Glace +Cakes +Cakes--General Directions for Making +Cakes, To Bake +Calf's Brains, Fried +Calf's Brains, Sour +Calf's Feet, Prunes and Chestnuts +Calf's Feet, Scharf +Calf's Foot Jelly +Calfs' Hearts +Calf's Liver, Smothered in Onions +Calf's Lung and Heart, Hashed +Canapes +Candied Fruits +Candied Lemon and Orange Peel +Candies and Sweets +Canned Fruit, Frozen +Canned Fruits + General Rules + Sterilizing Jars, etc. +Canned Vegetables +Canning Fruit Baked in Oven +Canning Fruit in a Water Bath +Canning in the Preserving Kettle +Cantaloupes, Pickled +Caramel Custard +Caramel Layer Cake +Caramel Sauce +Caramel White Icing +Caraway Seed Cookies +Caraway Sauce +Cardamom Cookies +Carnatzlich (Roumanian) +Carp, Paprika +Carrot Pudding +Carrots + and Peas + Boiled with Cabbage + Compote of, Russian Style + Flemish + Lemon + Simmered + with Brisket of Beef +Cauliflower + Cream of + (Hungarian) + Pickled + Roumanian + Salad + Scalloped + Spanish + with Brown Crumbs +Caviar Canapes +Cereals +Cereals--Directions +Cereals, Laws about +Celeriac +Celeriac, Puree of +Celery, + Creamed + Cream of + Relish + Root Baskets + Root (Boiled) Salad + Sandwiches + with Chestnuts (Turkish) +Cheese + and Nut Sandwiches + Balls + Bread + Cake + Cake, Covered + Cake, Hungarian + Cottage + Fondue + Pie + Pot + Salads + Souffle + Straws + Timbals + with Macaroni +Cherries + Brandied + Candied + for Pies + Pickled + Preserved + Spiced +Cherry Bounce + Brandy + Cake + Conserve + Diplomate + Marmalade + Pie + Pudding + Roley Poley + Soup + Syrup +Chestnut Pudding + Puree + Salad + Sandwiches + Stuffing + Torte +Chestnuts and Prunes + and Raisins + Boiled + Roasted + with Celery (Turkish) +Chicken a la Italienne + a la Sweetbread + Boiled, Baked + Broiled Spring + Broth + Casserole + Curry + Fricassee + Fricassee, with Noodles + Fried Spring + Jellied + Liver Paste + Livers + Paprika with Rice + Pressed + Roast + Salad + Salad for Twenty People + Sandwiches + Sandwiches with Mayonnaise + Smothered + Soup + Stuffed (Turkish Style) + Tamales, Home-made + To Truss + Turkish Style + with Rice + with Spaghetti en Casserole +Chiffonade Salad +Chilli Con Carne +Chilli Sauce +Chocolate Brod Torte + Cake + Coffee Cake + Cookies + Cornstarch Pudding + Custard + Eclairs + Glazing + Hot + Ice Cream + Iced + Icing, Unboiled + Layer Cake + Nectar + Sauce + Syrup + Torte +Chow-Chow +Chrimsel +Cinnamon Cake +Cinnamon Sticks +Citron Cookies +Citron Preserves +Claret Cup +Cocoa, Breakfast +Cocoa, Reception +Cocoanut, Cornflake Kisses + Icing + Kisses + Layer Cake + Lemon Pie + Pie + Pudding +Cod, Fish Balls +Cod, Fresh, or Striped Bass +Coffee + Boiled + Cake, a Cheap + Cake, French + Cake, German + Cake, Quick + Cakes (Kuchen) + Filling + Filtered + for Twenty People + French + Ice Cream + Iced + Turkish +Cold Sour Soup +Compotes and Fresh Fruits +Consomme +Cookies +Cordial +Corn, Canned + Cream of, Soup + and Potatoes + Fritters + Green, Tomatoes and Cheese + Muffins + off the Cob + on the Cob + Preserved in Brine + Pudding + Relish +Cornmeal Mush +Cornmeal Pudding +Crab-apple Jelly +Crab-apples, Pickled +Crackers and Cheese +Cranberry Jelly +Cranberry Sauce +Cranberries, Stewed +Cream Filling + Layer Cake + Mustard Sauce + Pie + Puffs + Sauce + Soup + Soups, How to Make + Wine Soup +Croquante Cakes +Croquettes, Directions + Calf's Brains + Cauliflower + Chicken + Eggplant (Roumanian) + Meat and Boiled Hominy + of Fish + Peanut and Rice + Potato + Rice + Sweetbread + Sweet Potato + Veal +Croutons +Crullers +Crumb, Dressing +Cucumber Salad + Fried + in Oil + Sauce + Spiced + Stuffed +Cup Cake +Currant Float +Currant Jelly +Currants +Currants, Frosted +Curry Sauce +Custard, Boiled + Cup, for Six + Egg + Pie + + +*D* + +Damson Jam +Damson Plums, Preserved +Dandelions +Date + and Fig Sandwiches + Cake + Macaroons + Pudding + Stuffed + Stuffed with Fondant +Torte +Dates, Stuffed with Ginger and Nuts +Delicious and Nourishing Summer Drink +Delicious Appetizer +Delicious Cream Cheese +Delicious Mustard Pickle +Dessert with Whipped Cream +Desserts +Deviled Brains +Deviled Eggs with Hot Sauce +Deviled Tongue Sandwiches +Dill Pickles for Winter Use +Dill Pickles, Small +Dimpes Dampes +Divinity +Dobos Torte +Dominoes +Dough for Coffee Cake +Dough for Open-face Pies +Dough for Schalet +Doughnuts +Doughnuts, French +Drawn Butter, Sauce +Dressing, Boiled +Dressings for Salads +Dried Fruits +Drop Biscuits +Duck +Duck Fat, to Render +Duck Roast +Duck a la Mode in Jelly +Dumplings and Garnishes for Soups +Dumplings, + Apple + Boiled Apple + Calf's Liver + Drop + Farina + for Cream Soups + for Stew + Huckleberry + Peach + Pear + Potato +Dutch Stuffed Monkeys + + +*E* + +Early Fall Vegetables, Preserved in Brine +Egg and Olive Sandwiches +Egg + Appetizer + Barley + Custard + Drop (Einlauf) + Dumplings for Soup +Eggless, Butterless, Milkless Cake +Eggless Ginger Gems +Eggless Gingerbread with Cheese +Egg + Marmalade + Nog + Rarebit + Sandwiches + Wine, Cold + with Tomato + Yolks, to Keep +Eggplant + and Baked Tomato + Baked + Broiled + Fried + Fried in Oil, Turkish Style + Roumanian + Salad (Roumanian) + Salad, Turkish Style +Eggs + a la Mexicana + Baked + Baked in Rice + Baked with Cheese + Baked with Tomatoes + Boiled + Curried + en Marinade + Fricasseed + Fried + Piquant + Poached or Dropped + Poached in Tomato Sauce + Poached with Fried Tomatoes + Scalloped +Scalloped Fleischig + Scrambled + Scrambled, with Brains + Scrambled with Sausage + Spanish + Stuffed + To Preserve + with Cream Dressing +Einlauf, Egg Drop +Enchiladas +Entrees +Erbsen Lievanzen + + +*F* + +Farina + Pudding, with Peaches + Soup +Farsole +Farsole Dulce +Fat, to Render +Fig and Date Sandwiches + Dessert + Filling + Sandwiches + Sauce +Figs, + Pickled + Preserved + Stuffed +Filled Butter Cakes +Filled Lemons +Filling for Chrimsel +Finnan Haddie +Finnan Haddie and Macaroni +Fish + Baked + Baked, Turkish Style + Boiled + Broiled + Chowder + English Lemon Stewed + Filled, Turkish Style + Frying + Frying, Jewish Method + Lemon + Marinirte + Piquant + Roe, Scalloped + Salad + Salad for Twenty People + Sandwiches + Sauted + Scalloped + Stock + Sweet and Sour + Sweet Sour + Sweet Sour, with Wine + to Bone + to Clean + to Open + to Skin + with Garlic + with Horseradish Sauce + with Sauerkraut +Floating Island +Flour + Balls, Boiled with Almonds for Soup + Brown, Soup + Foods +Flounders, Baked +Foam Sauce +Foam Torte +Freezing Creams and Water Ices +French Dressing +French Pancakes +French Puffs +French Prunes in Cognac +Fritada +Fritter Batter +Fritter Beans +Frosting, Instantaneous +Frosting, Plain +Frozen Cream Cheese, with Preserved Figs + Custard + Desserts + Puddings, Directions +Fruit and Nut Salad + Cake + Drinks + Juices + Loaf + Punch for Twenty People +Salad + Sauces + Sherbets + Soup + Syrups + Tartlets + Wheels +Fruits, Fresh +Frying, Directions for +Fudge + + +*G* + +Gaenseklein +Gansleber in Sulz +Gansleber Puree in Sulz +Garlic, Sauce +Garnishes and Dumplings for Soups +Gefillte Fisch +Gefillte Fisch with Egg Sauce +Gefillte Milz (Milt) +German Hazelnut Torte +German Pancakes +German Puffs +Geroestete Fervelehen +Geschundene Gans +Gewetsh (Servian) +Giblets +Gingerbread +Ginger Wafers +Glace for Candies +Glueh +Gluten Gems +Gold Cake +Golden Buck +Goose Cracklings (Grieben) + Breast, Roast + Fat, to Render + Liver + Liver Aspic + Liver with Glaced Chestnuts + Liver with Mushroom Sauce + Meat Preserved in Fat + Minced, Sandwiches + Minced, Hungarian Style + Neck, Stuffed + Neck, Stuffed, Russian Style + Roast + Smoked + Stewed Piquant +Gooseberries, Canned +Gooseberry Relish +Goulash, Hungarian + Russian +Grafton Cake, Layers and Small Cakes +Graham Muffins +Grape Conserve + Jelly + Pie + Preserves +Grapefruit + Cocktail + Salad +Grapes, Spiced +Grated Apple Pie +Grated Apple Pudding +Green Kern Soup +Green-tree Layer Cakes and Icing +Griddle Cakes +Grieben +Grimslich + + +*H* + +Hamburger Steak +Hard Sauce +Hash, Baked +Hasty Pudding +Hecht (Pickerel) +Herring, Chopped + Chopped, Baked + Cream of, Soup, Russian style + Marinirte + Salad + Salt + Soused + Stuffed +Hesterliste +Hickory Nut Macaroons +Hollandaise Sauce +Hominy +Honey Cakes +Honey Corn Cakes +Honey Pudding +Horseradish and Beet Relish +Horseradish Sauce +How to Set the Talk for the Seder Service +Huckleberry Cake + Compote + Pie + Pudding +Hungarian Almond Cookies +Hungarian Fruit Salad +Hungarian Goulash +Hungarian Vegetable Salad +Hurry Ups (Oatmeal Cookies) +Husk Tomatoes, Pickled + + +*I* + +Ice-box Cake +Icing, Boiled +Icing, Unboiled +Icings and Fillings for Cakes +Imberlach +Imitation Pate de Foi Gras +Irish Stew + + +*J* + +Jellies and Preserves + To Cover Jelly Glasses + To Test Jelly Made at Home +Jelly Roll +Jelly Sauce +Johnnie Cake +Julienne Soup + + +*K* + +Kaffee Kuchen (Cinnamon) +Kal Dolmar +Kale +Kartoffel Kloesse +Kedgeree +Kentucky Chrimsel +Kimmel Sauce +Kindel +Kindlech +Kirsch Sauce +Kischkes +Kischkes, Russian Style +Knoblauch, Sauce +Koch Kaese (Boiled Cheese) +Koenig Kuchen +Kohl-rabi +Kohl-rabi with Breast of Lamb +Kolatchen +Kraus-gebackenes +Kremslekh +Kreplech, Cheese +Kreplech, Force-meat for +Kreplech or Butterflies +Krosphada +Kugel + Apple + Kraut + Matzoth + Noodle + Pear + Rice + Scharfe + Shabbas + + +*L* + +Lady Fingers +Lamb and Macaroni +Lamb, Breast of, with Kohl-rabi +Lamb Chops +Lamb Stew (Tocane) +Lamplich +Leaf Puffs +Leberknadel +Lebkuchen +Lebkuchen, Old-fashioned +Leek Soup +Left-over Meat +Left-over Cereals +Lekach +Lemon Cake + Cream Filling + Extract + Ginger Sherbet +Ice + Jelly for Layer Cake + Peel + Pie + Preserves + Puffs + Sauce for Puffs + Sauce + Tart (Fleischig) +Lemonade, Egg + in Large Quantities + Maraschino + Milk + Pineapple + Quick +Lentil, Cream of Soup + Sausages + Soup +Lentils, Baked +Lettuce + Boiled + Cream of Soup + Dressing for + Salad + Sandwiches +Lima Bean Salad +Lima Beans, Green +Linser Tart +Linzen (Lentil) Soup +Linzen, Sweet Sour +Linzer Torte +Little French Cakes +Liver, Kloesse +Loaf, Cocoanut Cake + + +*M* + +Macaroni, Baked with Cheese + Boiled + Savory + with cheese +Macaroon Island + Tarts +Mackerel, Baked + Boiled, Salt + Broiled, Salt + Salad + Salt, Broiled +Macrotes +Maitre d'Hotel Butter +Maitre d'Hotel Sauce +Mamouras (Turkish) +Mandel Torte +Mandelchen +Maple Bisque + Mousse + Sugar Icing +Maraschino Lemonade +Marble Cake +Marinirte Fish +Marmalades--Directions +Marmelitta +Marrow Bones +Marrow Dumplings +Marshmallow Filling +Marshmallow Salad +Matrimonies +Matzoth Charlotte + Dipped in Eggs + Eirkuchen + Kleis + Kleis, Filled + Meal Cake + Meal Kleis + Meal Macaroons + Meal Noodles + Plum Pudding + Scrambled + Shalet + Spice Cake + with Scrambled Eggs +Mayonnaise Colored + Dressing + Especially for Salmon + of Flounder + of Whole Tomatoes + White + with Whipped Cream +Meat Chopped, with Raisins (Roumanian) + Dressing for Poultry + Olives +Pie + Substitutes +Meats +Mehlspeise (Flour Foods) +Melange +Merber Deck +Merber Kuchen +Merber Teig +Meringue, to Make and Bake +Milk and Cheese, Soup +Milk or Cream Soup +Milk, Clabbered +Milt, Stewed +Mina, Turkish +Mince Pie +Mint Sauce +Mirlitious +Mixed Pickles and Dressing +Mocha Frosting +Mocha Mousse +Mocha Torte +Mock Cherry Pie + Chilli Con Carne + Duck + Fish Chowder + Mince Pie + Olives + Turtle Soup + Whipped Cream Filling +Mohn Cakes, Small + Plaetzchen + (Poppy Seed) Roley Poly + Wachtel +Mohntorte +Mohntorts +Monterey Salad +Mother's Delicious Cookies +Mother's Dill Pickles +Muffins +Muffins and Biscuits +Mulled Wine +Mulligatawny Soup +Mushroom and Barley Soup +Mushroom Catsup +Mushroom Sauce +Mushrooms Broiled + Creamed + Fresh, with Eggs + Sauted + Scalloped +Muskmelons +Muskmelons, Pickled +Mustard Dressing + Pickles + Sardine Paste for Sandwiches + Sauce +Mutton Broth + Breast of, Stewed with Carrots + Chops + Curried + Roast with Potatoes + Stuffed Shoulder + + +*N* + +Nahit (Russian Peas) +Napf Kuchen (Bunt) +Napkin Pudding +Neapolitan Jelly + Salad +Nesselrode Pudding +Niagara Salad +Noodle Puffs + Pudding + Soup +Noodles + and Apples + and Mushrooms + Broad + for Soup + Milk + Scalloped, and Prunes + with Butter + with Cheese +Nut Cake + Honey Cake +Nutmeg Cakes (Pfeffermiesse) + and Cheese Relish + and Raisin Sandwiches + Icing + Loaf +Roast + Salad + + +*O* + +Oatmeal, Cold + Cookies + Porridge + with Cheese +Okra, Boiled + Gumbo (Southern) Soup +Old-fashioned Hamburger Cookies +Old-fashioned Molasses Cookies +Olive Sandwiches + Sauce +Omelet + Corn + Cheese + Herb + Rum + Souffle + Spanish + Sweet + Sweet Almond + Sweet, for One + White Sauce +One-Egg Cake +Onion, Boiled + Chopped, and Chicken Fat + Pickled + Sauce + Scalloped + Soup +Orangeade +Orange Cake + Chips + Fritters + Ice + Icing + Marmalade +Oranges +Oxtail Soup +Oxtails, Braised +Oyster Plant--Salsify + + +*P* + +Palestine Soup +Pancakes, Fritters, etc. +Paprika Carp +Parsnips +Parve Cookie and Pie Dough +Parve Cookies +Passover Dishes +Pea, Dried, Fritters + Dried, Soup + Green, Puree + Green, Soup + Puree + Split, Soup (Milchig) +Peas and Carrots + Green + Green and Pfaervel + Green, and Rice + Sugar +Peach Butter + Cocktail + Compote + Cream Pie + Cream Tarts + Ice Cream + Kuchen + Pie + Pudding + Short Cake + Syrup +Peaches + Brandied + Canned + Pickled + Preserved + Scalloped +Pears, Canned + Brandied + Compote of + Gingered + Pickled +Pecan Nut Macaroons +Pepper and Cheese Salad + Mangoes + Salad +Peppers, Green + Green, Broiled +Green, for Salad + Green, Stuffed with Vegetables + Stewed + Stuffed + Stuffed with Meat + Stuffed with Nuts + Sweet Green, and Cheese +Pesach Borsht +Pesach Cake with Walnuts +Peter Pan Dessert +Pfaervel + and Green Peas + Grated Egg for Soup + Fleischig +Piccalilli +Pickerel +Pickle for Salmon + Sauce +Pickles and Relishes +Pie Crust + Fleischig + Merber Teig +Pies and Pastry +Pigeon Pie + Soup +Pigeons, Nest or Squabs +Pike with Egg Sauce +Pilaf + (Turkish Style) + (Russian Style) +Pineapple + and Banana Cocktail + Candied + Canned + Compote + Fritters + Ice + Ice Cream + Pie + Preserved + Souffle +Pinoche +Piquante Fish +Piquante Sauce +Pistachio Cream +Plaetchen +Plain Bunt +Plain Wafers +Plum Conserve + Knoedel (Hungarian) + Pie + Pudding + Pudding for Thanksgiving Day +Plums, Canned + Pickled + Spiced German + Sweet Potatoes and Meat +Poached Egg Sandwiches +Pocket Books +Polenta +Polish Salad +Popovers +Poppy Seed Cookies +Potato Balls with Parsley + Boiled, Pudding + Cake + Cakes + Croquettes + Flour Noodles + Flour Pudding + Flour Sponge Cake + Grated Irish, for Soup + Marbles + Noodles + Pancakes + Plum Knoedel (Hungarian) + Pudding + Puff + Puff, Bohemian + Ribbon + Salad + Soup + Stuffing + Surprise +Potatoes + and Corn + and Pears + au Gratin + Baked +Boiled + Boiled in their Jackets + Creamed + Curried + for Twenty People + French Fried + German Fried + Hashed Brown, Lyonnaise + (Hungarian Style) + Imitation New + Mashed + New + Roast + Saratoga Chips + Scalloped + Stewed + Stewed with Onions + Stewed, Sour + Stuffed + with Caraway Seeds +Poultry + to Clean + to Dress + to Stuff +Pound Cake +Prepared Mustard +Preparing Salt for Freezing Creams +Preserved Fruit +Prince Albert Pudding +Prune and Raisin Pie + Custard + Fresh, Cake + German, Butter + Kuchen + Pie + Pudding + Sauce + Souffle + Whip +Prunes + and Chestnuts + Baked + Steamed + Stewed + Stuffed + without Sugar +Pudding a la Grande Belle + Sauces +Puff Paste +Pumpkin Pie +Punch Ices +Purim Cakes + Krapfen + Puffs + + +*Q* + +Queen Bread Pudding +Queen Fritters +Queen of Trifles +Quick Bernaise Sauce +Quince Cheese + Jelly +Quinces, Canned + Brandied + Jellied + Preserved + + +*R* + +Radish Preserves, Russian Style +Radishes +Raisin Compote + Sauce + Stuffing + Wine, No. 1 + No. 2 +Raisins and Chestnuts +Ramekins of Egg and Cheese +Raspberry and Currant Jelly + Cocktail + Ice + Jam + Jelly + Vinegar +Raspberries + and Currants + and Currants, Canned + Canned + Compote of +Red Mullet in Cases +Red Pepper Canapes +Red Raspberry Float +Redsnapper with Tomato Sauce +Red Wine Soup +Rendered Butter +Rhubarb and Orange Marmalade + Baked + Canned + Canned, Ready for + Use + Pie + Pudding + Sauce +Rice and Cheese + and Green Peas + and Nut Loaf + Baked + Boiled + Boiled, with Pineapple + Broth + Custard + in Milk + Muffins + Pancakes or Griddle Cakes + Pudding + Steamed + Sweet + with Grated Chocolate + with Tomatoes +Rolls + Cinnamon + Crescent + French +Rosel, Beet Vinegar +Rothe Gritze +Rum Pudding +Rum Sauce +Russian Dressing + Fish Cakes + Fruit Salad + Goulash + Iced Tea + Punch Torte + Salad + Tea Cakes +Rye Bread Pudding +Rye Bread Torte +Rye Flour Muffins + + +*S* + +Sago + Pudding with Strawberry Juice +Salad Dressings +Salads, Directions for Making + Green + to Marinate +Salmon and Brown Bread and Caviar Sandwiches + Creamed + Cutlet + Loaf + Salad + Sandwiches +Salsify, Scalloped + Oyster Plant +Salt Pickles +Salted Almonds +Salted Peanuts +Salzgurken +Sand Torte +Sandwiches +Saratoga Chips +Sardellen +Sardellen, or Herring Sauce +Sardine Canapes +Sardine Sandwiches +Sauces for Fish and Vegetables +Sauces for Meats +Sauerbraten +Sauerkraut + and Brisket of Beef + Boiled +Sauted Corn Meal Mush +Savarin +Schalet (Shabbas Soup) + Apple, No. 1 + Apple, No. 2 + Carrot + Noodle +Potato + Seven Layer +Schnecken +Schwem Kloesse +Senfgurken +Shad, Baked +Shad Roe +Shavings +Sherry Cobbler +Slaitta (Roumanian) +Slaw, Cold + Cold, Dressing for + Hot +Smelts, Boned, Sauted +Snip Noodles, Fried +Snowballs +Snowflakes +Soap, to Make +Soda Cream +Sole, Fillet of +Sole with Wine (French Recipe) +Soup Meats +Soup Stock, Directions + White +Soups +Sour Cream Dressing + Cream Kolatchen + Milk Biscuits + Milk Cookies + Milk Pancakes + Milk Soup + Soup (for Purim) + Spatzen +Spaghetti +Spaghetti and Meat +Spanish Onion Rarebit + Liver + Pie + Rice + Sauce +Spaetzlen or Spatzen +Spatzen +Spice Cake +Spice Roll +Spinach + Fleischig + Soup + with Cream Sauce +Springele +Sponge Cake + Cakes, Small + Dumplings +Squab en Casserole +Squabs or Nest Pigeons + Broiled +Squash Fritters + Stewed + Salad (Turkish Style) +Steamed Berry Pudding +Steamed Puddings +Stollen +Strawberries + a la Bridge + and Pineapple Preserves + Canned + in the Sun + Preserved +Strawberry Cocktail + Dessert + Ice Cream + Jelly + Pie + Sherbet + Shortcake with Matzoth Meal + Shortcake, Biscuit Dough +String Bean Salad +Striped Bass +Strudel aus Kalbslunge + Almond + Apple + Cabbage + Cherry + Mandel + Quark (Dutch Cheese) + Rahm + Rice +Succotash +Suet Pudding with Pears +Sugar Cookies +Sugar Syrup +Sulz +Sulze von Kalbsfuessen +Sunshine Cake +Sweetbread Salad + Saute with Mushrooms +Sweetbreads + Glace; Sauce Jardiniere with Spaghetti + Stewed +Sweet Entree of Ripe Peaches +Sweet Pickles +Sweet Potato Pie +Sweet Potato Pudding +Sweet Potatoes and Apples + Boiled + Candied + Fried + French Fried + Plums and Meat + Roast + Roast with Meat +Swiss Chard +Swiss Creamed Fish + + +*T* + +Tapioca +Tapioca Custard +Tartare Sauce +Tartlets +Tea +Tea Cakes, Russian +Tea Rolls +Tea, Russian Style +Teiglech +Teufelsgurken +Time Table for Baking Cakes + for Boiling Meats + for Boiling Vegetables + for Broiling Meats + for Canning Vegetables + for Roasting Meats +Tipsy Pudding +Toast, Buttered + Cinnamon, for Tea + Milk or Cream +Toasted Cheese Sandwiches +Tocane, Lamb Stew +Tomato, Baked with Eggplant + Catsup + Cream of + Custards + Green, Pickle + Green or Yellow Plum, Preserves + Puree + Salad (French Dressing) + Sauce + Sauce (Chilli) + Soup + Soup with Rice +Tomatoes, + Canned, Stewed + Creole + Eggs and Cheese, Hungarian Style + Green Dill + Fried + Fried Green + Ripe + Scalloped + Stewed + Stuffed + Stuffed, Cheese Salad + Stuffed, Salad + with Rice + Yellow, Stuffed +Tongue, + Boiled (Sweet and Sour) + Filled + Pickled Beef + Sandwiches + Smoked + Smothered +Topfa Dalkeln (Cheese Cakes) +Tripe a la Creole +Tripe, Family Style +Trout, Boiled +Tscholnt (Shabbas Soup) +Tchorba (Turkish Scrap) +Tsimess +Turkey, Roast + Neck, Stuffed Turkish + Style + Soup +Turnip Soup +Turnips + Boiled + Hashed +Tutti-Frutti +Tutti-Frutti Ice Cream + + +*U* + +Ueberschlagene Matzoth +Unfermented Grape Juice +Utensils for Jelly Making + + +*V* + +Vanilla Cookies + Extract + Ice Cream + Sauce +Veal, Breast of, Roasted + Fricasseed, with Cauliflower + Loaf + Roast + Salad + Sandwiches + Shoulder or Neck, Hungarian Style + Soup + Stewed + Stuffed Shoulder of + Sweetbreads, Fried +Vegetable Fritters + Hash + Meat Pie + Soup + Soup (Milchig) +Vegetables + Directions for Canning + General Remarks +Vienna Pastry for Kipfel +Vienna Prater Cake +Vienna Sausage +Vinegar Pie +Vinaigrette Sauce + + +*W* + +Waffles, One-Egg +Waffles, Three-Egg +Waldorf Salad +Walnut Macaroons +Walnut Torte +Water-Lily Salad +Watermelon Pickle + Sherbet +Watermelons +Wedding Cake +Welsh Rarebit +Wheat Cereals +Wheat Muffins +Whipped Cream +Whipped Cream Pie +White Cake + Caviar + Fondant + Sauce (for Vegetables) +Wiener Braten (Vienna Roast) + Kartoffel Kloesse + Kipfel + Studenten Kipfel +Windbeutel +Wine Sauce +Winter Jelly + + +*Y* + +Yeast + Home-made + Kranz +Yom-Tov Soup + + +*Z* + +Zuemimo Sauce +Zwieback + Anise + Torte +Zwiebel Matzoth +Zwiebel Platz + + + +*TABLE OF WEIGHTS AND MEASURES* + +All measurements should be made level. + + 2 gills = 1 cup + 2 cups = 1 pint + 2 pints = 1 quart + 4 quarts = 1 gallon +16 ounces = 1 pound + 8 quarts = 1 peck + 4 pecks = 1 bushel +60 drops = 1 teaspoon + 4 saltspoons = 1 teaspoon + 3 teaspoons = 1 tablespoon + 4 tablespoons = 1/4 cup + 4 tablespoons = 1 wine-glass + 2 tablespoons of butter, + sugar, salt = 1 ounce + 4 tablespoons of flour = 1 ounce +16 tablespoons = 1 cup + 4 cups of flour = 1 pound + 2 cups of solid butter = 1 pound + 2 cups of granulated sugar = 1 pound + 3 cups of corn meal = 1 pound + 2-2/3 cups of powdered sugar = 1 pound + 2-2/3 cups of brown sugar = 1 pound + 2 cups of solid meat = 1 pound + 1 cup of shelled almonds = 1/4 pound + 1 cup of raisins or currants = 6 ounces + 1 cup of cornstarch = 1/4 pound +10 unbroken hen's eggs = 1 pound +Butter, size of an egg = 2 ounces + +*MEASUREMENT OF FOOD MATERIALS* + +The success of a recipe is often due to exactness in measuring +ingredients, as well as to the care with which directions are followed. + +The recipes in this book have been compiled in accordance with the Table +of Standard Measurements, which is generally followed by expert cooks. +Experienced cooks can measure by sight, but those less expert need +definite guides. The Table of Weights and Measures will be found on the +inside front cover. + +Dry ingredients, such as flour, sugar, spices and soda, should be sifted +before measuring. Sift lightly into the bowl, dip the spoon into it, +lift it slightly heaped, and then _level_ it by sliding the edge of a +knife across the top of the spoon. Do not level by pressing it. + +To measure one-half spoonful, fill and level the spoon, then divide in +halves, _lengthwise_; for quarter-spoonfuls, cut the halves crosswise. + +A cupful is an _even_ cup, leveled off, _not_ shaken down. Accurate +portions of the cup may be found by using the special measuring cups, +with thirds and fourths indicated. + +The tablespoons, dessert and teaspoons used in measuring, should be of +the regulation sizes, made of silver. The cup should be the regulation +half-pint cup. These cups can be had in glass, tin, granite and aluminum +ware; the measuring spoons (all sizes) in aluminum ware. + +A spoonful of liquid is a spoon filled to the brim. + +A tablespoon of melted butter should be measured _after_ melting. + +A spoonful of butter, melted, should be measured _before_ melting. + + + + + +End of the Project Gutenberg EBook of The International Jewish Cook Book +by Florence Kreisler Greenbaum + +*** END OF THIS PROJECT GUTENBERG EBOOK THE INTERNATIONAL JEWISH COOK BOOK *** + +***** This file should be named 12350.txt or 12350.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/2/3/5/12350/ + +Produced by Paul Murray, Sander van Rijnswou and PG Distributed +Proofreaders. 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