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diff --git a/34509.txt b/34509.txt new file mode 100644 index 0000000..27dadfd --- /dev/null +++ b/34509.txt @@ -0,0 +1,11445 @@ +The Project Gutenberg EBook of Better Meals for Less Money, by Mary Green + +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: Better Meals for Less Money + +Author: Mary Green + +Release Date: November 30, 2010 [EBook #34509] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK BETTER MEALS FOR LESS MONEY *** + + + + +Produced by Annie McGuire. This book was produced from +scanned images of public domain material from the Google +Print archive. + + + + + + + + + +BETTER MEALS FOR LESS MONEY + + +BY +MARY GREEN + + +[Illustration] + + +NEW YORK +HENRY HOLT AND COMPANY +1917 + + +COPYRIGHT, 1917, +BY +HENRY HOLT AND COMPANY + + + + +PREFACE + + +With the steadily increasing cost of all staple foods the need of +intelligent buying, cooking, and serving is greater than ever before: +more money must be spent for food, or more consideration must be given +to selecting and using it. For those who would continue to serve their +households well, and whose allowance for food has not kept pace with +prices, there is only one alternative, and that is, to use more of the +cheaper foods, and to prepare and combine them so skilfully that economy +shall not be a hardship. Good meals depend not so much upon expensive +material as upon care and good judgment in the use of ordinary material. +The time-worn boarding-house jokes about prunes and hash mean simply +that these foods, in themselves excellent, are poorly prepared and too +frequently served. + +It is the plan of this book to include a variety of (1) recipes which +require only a small amount of meat; (2) recipes for vegetable dishes +which can take the place of meat; (3) recipes for the economical use of +cereals, dairy products, and other common inexpensive foods; (4) recipes +for breads, cakes, and desserts requiring only a small amount of butter +and eggs; and (5) recipes for a few relishes, condiments, and other +accessories which lend variety and interest. The General Suggestions for +Economy (Chapter I) are not all new, but are liable, through disuse, to +be forgotten by the present generation. Spasmodic economy counts for +little in the long run; only systematic and continued watchfulness is +really worth while. + +Economy, however, ought not to necessitate the total elimination of +one's favorite cuts of steak, nor all of the little luxuries, because by +the skilful planning of the majority of the meals the occasional use of +these luxuries can be made possible. + +This book is not intended as a complete guide to cookery; it presupposes +an elementary knowledge of the care and preparation of food. + +The study of Tables D and E in the Appendix is especially recommended as +an aid to the better understanding of food values. + + M. G. + + + + +CONTENTS + + + CHAPTER PAGE + I. GENERAL SUGGESTIONS FOR ECONOMY 1 + II. COMMON WAYS OF COOKING FOOD 15 + III. APPETIZERS AND RELISHES 17 + IV. BEVERAGES 23 + V. SOUPS WITHOUT MEAT 27 + VI. SOUPS AND STEWS WITH MEAT OR FISH 35 + VII. CHOWDERS 43 + VIII. FISH 47 + IX. MEATS 57 + X. SAUCES AND STUFFINGS FOR FISH AND MEATS 80 + XI. EGGS 88 + XII. CHEESE AND NUTS 95 + XIII. VEGETABLES 100 + XIV. CEREALS, MACARONI, AND RICE 113 + XV. CROQUETTES AND FRITTERS 120 + XVI. SALADS AND SALAD DRESSINGS 126 + XVII. YEAST BREADS, MUFFINS, AND ROLLS 138 + XVIII. BAKING POWDER BREADS, MUFFINS, AND BISCUIT 146 + XIX. SHORTCAKES AND ROULETTES 160 + XX. SANDWICHES AND TOASTS 163 + XXI. GRIDDLE CAKES, WAFFLES, AND SIRUPS 170 + XXII. CAKES AND COOKIES 174 + XXIII. ICINGS AND FILLINGS 184 + XXIV. HOT DESSERTS 189 + XXV. COLD DESSERTS 196 + XXVI. FROZEN DESSERTS 203 + XXVII. SAUCES FOR DESSERTS 209 + XXVIII. PASTRIES 213 + XXIX. FRUITS, COOKED AND UNCOOKED 224 + XXX. CANDIES 232 + + +APPENDIX + + A. Table of Weights and Measures 239 + B. Time Table for Cooking 240 + C. Temperature Table 243 + D. Table of Caloric Values of Average Portions of Food 245 + E. Table of Caloric Values of Raw Food Materials 250 + F. Table of Normal Weights for Men and Women 253 + G. List of Government Publications on Foods and Cooking 254 + + Index 257 + +Before using recipes see _Special Notice_ on Page 14. + + + + +CHAPTER I + +GENERAL SUGGESTIONS FOR ECONOMY + + +PLANNING MEALS + +In order to buy, prepare, and serve food to the best possible advantage, +an elementary knowledge of the composition and nutritive value of foods, +and the necessary food requirement of the family, is essential. Many +books are published on these subjects, but from the government +publications alone (see page 255) an excellent working knowledge may be +obtained. Only the merest outline can be given here, and this should be +supplemented by further reading. + +Briefly stated, food is divided into three chief classes:[1] +(1) _Protein_, which builds and repairs the tissues.[2] It is furnished +chiefly by meats, fish, cheese, milk, eggs, cereals, and legumes. +(2) _Fats_, which furnish heat and energy, but are chiefly valuable for +storing a reserve supply of fat in the body. They are furnished largely +by butter, cream, olive and similar vegetable oils, bacon and other fat +meats. (3) _Carbohydrates_, which furnish heat and energy. They are +supplied chiefly by potatoes and other vegetables, cereals, fruits, and +sugars. + +People who are eating the proper amount and kind of food should +approximate the normal weight[3] for their sex, age, and height. For the +proper maintenance of the body, a man of average height and weight, of +sedentary life,[4] requires daily food which will yield about 2,500 +calories;[5] a woman of average height and weight, about 2,300 calories +(more or less according to activity). Children between two and five +years require from 1,200 to 1,400 calories; between five and ten years, +from 1,400 to 1,900 calories; and from ten to fourteen years, from 1,900 +to 2,500 calories. Girls between fourteen and seventeen years require +from 2,200 to 2,600 calories; and boys between fourteen and seventeen +years, from 2,500 to 3,000 calories. Of the total number of calories +furnished ten per cent. should be protein, approximately 30 per cent. +fat, and 60 per cent. carbohydrates. + +Before planning meals the consideration of these caloric requirements +and the study of the "Caloric Value of Average Portions of Food" (Table +D, page 245) and of the "Fuel Value of Raw Materials" (Table E, page +250) will help in the selection of foods to yield approximately the +desired amount of nutrition. It is not necessary or desirable that the +exact amount of each class of foods should be reckoned daily; but by the +general study of foods and their nutritive value, and the food +requirements of the body, which vary with age, sex, and conditions, the +housekeeper may serve her family with the kinds and amount of food best +suited to their needs. She should plan to use in a week as large a +variety of food as possible, and to avoid an excess of any one class. +With a definite idea of the needs of the family, she should take account +of the stock in the ice-box and pantry, and see that every bit of food +is utilized to advantage. Meals should be planned in detail at least one +day in advance, and, if possible, outlined for several days ahead; +though these plans must, of course, be varied slightly, at times, +according to the amount of left-over material and the exigencies of +supply and demand. Each day's programme should be plainly written; any +special recipes to be used noted; and a list made of supplies to be +ordered. To have the meals planned well in advance and the order list +ready saves a deal of nervous energy, time, and money. + + +MARKETING + +If possible, attend personally to your marketing and consider carefully +the quality, quantity, and cost of your purchases in relation to the +needs of your purse and your household. Ask for what you want, and try +hard to get it; but in trying to buy supplies at lowest prices be sure +that the time and nervous energy spent are not out of proportion to the +amount of money saved. + + +MEAT + +In considering the price of meat, the amount of bone, fat, gristle, and +so forth should be taken into account. Many of the coarser and cheaper +parts contain as much nutriment as the more expensive cuts, and can, by +proper cooking, be made fully as palatable. See that every bit of +left-over meat is used to advantage and in a variety of ways; the rinds +of bacon and salt pork when cooked with spinach or other greens, or in +soups of peas or beans, add both flavor and richness. + + +THE STOCK POT + +All trimmings and bones, both cooked and uncooked, and any left-over +bits of meat or gravy that are not needed for other dishes, should be +put into the stock pot, covered with cold water, and _simmered_ (_not +boiled_) with soup vegetables and savory herbs for three or four hours. +Almost any left-over vegetable can be added, including macaroni, rice, +and the scrapings of the cereal cooker. If the family is small, the +cereal cooker itself makes an excellent stock pot: to the remnants of +breakfast cereal, add any soup material at hand; cover with cold water; +cook slowly; strain; and, if necessary, add one or two bouillon cubes, +and a few drops of kitchen bouquet. When soup stock is lacking in +richness a small amount of gelatine improves the quality. + +The water in which vegetables, macaroni, rice, or any meats, either +fresh or salt, are cooked contains valuable mineral matter as well as +flavor, and should be added wholly or in part to the stock pot. Order +corned meats lightly salted so that all of the stock may be used. Be +sure that all fat is removed from soup stock before using. Do not serve +greasy soups. When stock must be used before the fat has had time to +harden, skim off as much as possible, and remove what remains with clean +blotting paper, or a lump of ice wrapped in cheesecloth. + + +FISH + +Fresh fish is offered in variety at all seasons of the year, and is a +valuable and comparatively inexpensive food; salted and smoked fish +contain much protein in a concentrated form; the canned varieties are +important, too, especially for the emergency shelf, as they furnish a +substantial, inexpensive food which can be served in many ways at short +notice. + + +GROCERIES + +Groceries in sealed packages are, as a rule, slightly more expensive +than those sold in bulk; but they are cleaner, often fresher, and more +convenient to store and use. + +BUTTER AND OTHER SHORTENING + +To the taste of the average person, there is no real equivalent for the +flavor of fine creamery butter, but, for cooking, excellent results may +be obtained by the use of cheaper shortening, beginning with the common +household fats which are so often discarded. All drippings from the +roasts and fat from boiled meats should be carefully strained and saved; +beef and chicken fat may be used in many recipes, including those for +cookies, cakes, meat sauces, soups, and made dishes; bacon fat is +excellent for corn cake, meat sauces, and soups of peas, beans, or +lentils; sausage fat may be used for gingerbread, cookies, poultry +stuffing, and also for frying potatoes and other vegetables, for in +these the spicy flavoring is not objectionable. Both bacon and sausage +fat and that from soup stock are useful for basting lean roasts, fish, +or meat loaf. Any surplus fat, including that of lamb and mutton, should +be clarified and added to that in the frying kettle. Fat which cannot +be utilized for cooking should be made into kitchen soap. + + +COOKING FATS--OILS + +There are many excellent brands of wholesome cooking fats and oils on +the market, including peanut, corn, and cottonseed oil, and compound +vegetable fats. Almost any of these costs less than butter. + + +OLEOMARGARINE + +The best oleomargarine is wholesome and economical, and much to be +preferred to inferior grades of butter. + + +MILK + +Milk, even at present prices, gives good return in food value. +Unsweetened evaporated milk, which is absolutely sterile and clean, +costs no more, and in some places costs less, than fresh milk, and can +be used to advantage to supplement the supply. Because of its +consistency it is an excellent substitute for cream in frozen desserts. + + +CREAM + +When eggs are relatively cheaper than cream, the stiffly beaten white of +an egg may be used to advantage to mix with beaten cream. Thin cream +whipped with a whip churn is lighter and less expensive than heavy cream +beaten. + + +EGGS + +Unless the winter's supply of eggs has been preserved in water glass, +guaranteed cold storage eggs will be found satisfactory, and much +cheaper than hennery eggs. Only enough for a few days should be bought +at a time, however, and they should be kept in a cold place until used. +Wash eggs before breaking, and save the shells for clearing boiled +coffee, soup, and aspic. For coating croquettes, dilute each beaten egg +with one-fourth cup of water or one-third cup of milk; cover unused +yolks with water to prevent drying, and pour off water before using. +Have both yolk and white of egg cold, so that they may be beaten more +quickly; add a pinch of salt to whites of eggs which are to be beaten +stiff, and beat in a current of air. Soft-boiled or dropped eggs not +used at table should be put back in boiling water, cooked hard, and used +for garnishing, egg sauce, etc. + + +CHEESE + +Cheese is nutritious and, even at present prices, economical, as it +contains a large proportion of protein in concentrated form. It can be +successfully combined with many other foods, and every left-over bit +should be so used; when partly dry it should be put through the food +chopper, using a fine cutter; when very dry it should be grated and used +in sauces, souffles, soups, and many other dishes. Cheese is more +readily digested if a pinch of baking soda is cooked with it. To keep +cheese moist and fresh, brush the cut surface with melted paraffin. Save +left-over Welsh rarebit for sandwich filling. The shells of Edam or +pineapple cheeses should not be thrown away, but be filled with creamed +macaroni, spaghetti, or rice, covered with crumbs, and baked in a hot +oven. + + +FRESH VEGETABLES + +A variety of vegetables should be served daily, and those which contain +a large amount of protein, such as beans, lentils, and peas, should be +used not only as an accompaniment to meat, but, in combination with +other vegetables, sauces, bacon or other fats, as the substantial dish +of the meal. + + +DRIED VEGETABLES + +Dried vegetables should be soaked in cold water for twelve hours or +longer, and then cooked slowly until tender; dried julienne should be +soaked for twenty-four hours before cooking. + + +MACARONI, NOODLES, RICE, CEREALS + +Macaroni, noodles and similar pastas, rice, and the cereals furnish much +nutriment at low cost; oatmeal and corn meal are among our cheapest +foods. + +Ready cooked cereals, though they are convenient and give variety to the +diet, are more expensive than raw cereals well cooked; not only do they +yield less food value, but, being dry, they require more cream or milk +to make them palatable. + + +LEFT-OVER VEGETABLES + +Left-over vegetables and cereals, even in small quantities, should be +saved for use in entrees, desserts, salads, sauces, and soups. Celery +tops should be saved for flavoring and garnishing, the root stalk +chopped and added to the stock pot, and the outside stalks stewed, +creamed, or used for cream soup. The outside leaves of lettuce should be +shredded for salad, or, for any large quantity, cooked the same as +spinach. + + +CANNED VEGETABLES + +The flavor of canned vegetables is improved if, before being cooked, +they are rinsed with cold water and exposed to the air. Parsley and +chives may be kept growing in pots in the kitchen window to be used as +needed. + + +SALADS + +Salads should be freely used at all seasons, and be made light or +nourishing according to the foods served with them. They offer an +opportunity to the housekeeper to exercise her ingenuity in combining +various vegetables, meats, and fruits, especially left-over bits. Crisp +white cabbage, shredded, may be used in place of celery. + + +SALAD DRESSINGS + +Salad dressings need not necessarily be made of olive oil, for there are +other good and less expensive vegetable oils well worth using, and many +of the cooked salad dressings without oil are excellent. + + +BREAD + +Various kinds of bread should be freely used, especially whole wheat and +other cereal breads, and those containing raisins, dates, and prunes. +Watch the bread-box, and see that every bit of bread is used in some +way; the unused crusts should be dried, rolled, sifted, and kept in a +covered jar for stuffing, crumbing croquettes, brown bread, puddings, or +other dishes in which the color is not objectionable; cold toast or cut +slices should be made into croutons, or used for canapes or French +toast; other pieces should be used for croustades, or made into crumbs, +both coarse and fine, for use in fondues, griddle cakes, omelets, +sauces, and soups. Bits of crackers should be dried, rolled, and used +the same as bread crumbs. + +None of the recipes for cake require more than two eggs; many, only one; +and some, none at all. Water may always be used in place of milk, and +any clean, fresh shortening may be substituted for butter, especially in +the recipes which include molasses and spices. These cakes will not keep +moist like richer cakes, however, and should be used soon after making. + +Slices of stale cake and crumbs should be utilized in making other +desserts in combination with custards, ices, preserves, etc. + + +BAKING POWDER + +Do not use more baking powder than is necessary for good results; two +_level_ teaspoons to each cup of flour is the usual allowance, but one +and one-half teaspoons each to each cup will be sufficient if the +muffins, biscuits, or cake are quickly and lightly handled and properly +baked. + + +FLAVORING EXTRACTS + +When volatile flavoring extracts are used in cake, much of their +strength is wasted during baking; grated rind or spices could well be +used in their place, or only the icing or filling flavored. All +desserts, whenever practicable, should be flavored when cold. + + +COLORING + +The small package of red coloring which comes with gelatine is useful +for coloring cakes, icings, and other desserts as well as jellies. + + +FRUITS + +Fruits, either fresh, dried, or preserved, should be served at least +once a day; dried fruits, such as apricots, peaches, and prunes, should +be soaked in cold water for twelve hours or longer and then cooked +slowly until tender. Raisins, dates, and figs yield a large food value +at comparatively low cost. Bananas, which contain more nutriment than +most fresh fruits, should be used for salads or desserts when the other +courses are light. In cooking acid fruits, such as cranberries, plums, +and cherries, less sugar is required if added after cooking. Parings and +cores from quinces and apples can be made into excellent jelly; the +rinds of watermelons are the foundation of a delicious sweet pickle; +orange and grape fruit peel, when candied, are well worth the trouble of +making. Surplus orange, lemon, and grape fruit peels, when dried, are +not only useful for flavoring, but make an interesting and aromatic fuel +for the fire-place; the nut meat found in prune stones tastes much like +that of bitter almonds and can be used in place of them. + +When making jelly remember that the pulp of the fruit after the juice +has dripped from it may be made into excellent marmalade: cover with +water, heat to boiling point, press through a sieve, add three-quarters +of the amount of sugar, and cook until thick. + + +CANDIES + +In spite of its cost, candy is now classed by many with the necessities +rather than with the luxuries. After a little practice even the most +elaborate candies can be successfully made at home, and the difference +between the cost of a pound of the best ready-made candy and the cost of +the raw materials is astonishing. For those who can spare the time, +candy-making will prove both fascinating and economical. Recipes for a +few after-dinner candies are given. + + +CONDIMENTS + +A small supply of condiments and relishes, including kitchen bouquet, +ketchup, and sweet herbs, and one or two table sauces, should be kept in +stock, as they make possible a greater variety of flavors. Many +home-made sauces and relishes can be easily and quickly prepared and are +usually much cheaper than the ready-made varieties. + + +CANDLE STUBS + +Candle stubs should be melted, strained through cheesecloth, and used +for sealing ketchup, jellies, and preserves. + + +GARNISHINGS + +Any dish, attractively garnished and served, pleases the eye, stimulates +the appetite, and often lifts a simple meal out of the commonplace. +Parsley, mint, celery tops, red and green peppers, olives, pickles, +capers, cooked beets and carrots, hard-cooked egg, lemon cut in various +shapes, nuts, cherries, and other small fruits are all effective if not +too lavishly used. + + +UTENSILS + +A reasonable equipment of kitchen utensils and a convenient, systematic +arrangement of them will save time and strength. Kitchen scales are +almost indispensable, and a cooking thermometer eliminates guesswork, +especially in boiling sugar and heating fat for frying. Pans, molds, and +cutters of various shapes prevent monotony; suitable baking dishes and +covered casserole dishes simplify both cooking and serving; and food +cooked or served in individual dishes is often more attractive. When +the cogs of the egg beater slip, do not discard it, but tighten the +rivet; keep knives well sharpened. Cream jars, jugs, bottles, or any +other containers for which a charge is made, should be promptly returned +to be credited. + + +FUEL + +Do not waste fuel; concentrate your cooking; when a hot oven is needed +for roasting meat or baking bread, plan to cook at the same time other +things which require a high temperature; potatoes can be cooked in the +pan with the meat; other vegetables and fruits can be cooked in the +oven; and if a coal fire is used, a variety of food can be cooked in a +steamer on top of the range without extra fuel. + +Have the ashes sifted and save the _cinders_, which yield a quick top +heat. + +Economize _gas_ by using the minimum amount necessary to keep food +cooking at the desired temperature. When the boiling point is reached a +small supply of gas will maintain the temperature. + +_Fireless cookers_ save much fuel and unnecessary heat, and are +especially useful for any food which requires long, slow cooking, or for +those foods of strong odor which so often scent up the whole house. + +FOOTNOTES: + +[1] Water and mineral salts are also necessary for the proper +maintenance of the body, but these are yielded chiefly in combination +with the other foods. + +[2] Protein can also furnish energy, but this is more easily and cheaply +supplied by the fats and carbohydrates. + +[3] See Table F, page 253. + +[4] People of sedentary life require daily approximately sixteen +calories for each pound of their weight. So if the normal weight of such +persons is multiplied by sixteen, the result will be the approximate +number of calories needed. + +[5] A Calorie is the amount of heat required to raise one kilogram of +water 1 deg. Centigrade or one pound of water 4 deg. Fahrenheit. + + + + +SPECIAL NOTICE + + +All ingredients in these recipes should be measured level, and the +standard teaspoon, tablespoon, and half-pint measuring cup should be +used. + +Unless otherwise stated, one apple, onion, orange, etc., means one of +medium size. + +Sift flour before measuring, and fill cup lightly. Use pastry flour, +unless otherwise directed, for thickening soups and sauces, and in all +recipes where baking powder is used; use bread flour in all recipes +where yeast is used. + +The majority of these recipes are planned to serve four persons; those +for chowders and other dishes which form the substantial part of the +meal are sufficient for second helpings; those for cakes, muffins, and +other breads are large enough to be served more than once. + + + + +CHAPTER II + +COMMON WAYS OF COOKING FOOD + + +_Baking_ is cooking in confined heat in the oven. Examples: bread, cake, +meat. This method when applied to meat is commonly called roasting. +Before baking, see that the oven is clean and heated to the desired +temperature. + +_Boiling_ is cooking by immersion in water at 212 deg. F. Examples: +potatoes, cabbage, macaroni. + +_Braising_ is a combination of stewing on the top of the range, and +baking in the oven, with or without vegetables. Examples: tough meats, +fowl, whole liver. + +_Broiling or Grilling_ is cooking over or under direct heat, as over +glowing coals or under a gas flame. Examples: steak, chops. + +_Fricasseeing_ is commonly a combination of stewing and sauteing. +Examples: fowl, forequarter of lamb or veal. + +_Frying_ is cooking by immersion in hot deep fat. Examples: doughnuts, +croquettes. + +_Pan-baking or Pan-broiling_ is cooking in a lightly greased or +ungreased hot frying pan or griddle. Examples: steak, English muffins, +griddle cakes. + +_Pot Roasting_ is cooking in an iron kettle or earthen pot in a small +amount of water, after meat has been quickly browned in a small amount +of fat in the frying pan or kettle. Cook slowly until very tender, with +or without vegetables. + +_Roasting_ is cooking before an open fire. This method is seldom used in +small households, although the baking of meats is commonly called +roasting. + +_Sauteing_ is cooking in a small amount of fat in a shallow pan on top +of range. Examples: sliced fish, meat, potatoes, eggs. + +_Simmering_ is cooking in liquid at 185 deg. F. The bubbles should always be +below the surface. Examples: ham, corned beef, soups. + +_Steaming._ _Dry Steaming_ is cooking by heat of steam, as in double +boiler or tin, over or surrounded by boiling water. Examples: rice, +brown bread. _Moist Steaming_ is cooking by direct contact with steam as +in a steamer or colander, over boiling water, closely covered. Examples: +fowl, puddings, dumplings. + +_Stewing_ is cooking slowly in a small amount of water (about 160 deg. F.) +until food is very tender. Examples: beef, lamb, vegetables. + + + + +CHAPTER III + +APPETIZERS AND RELISHES + + +1.--COCKTAIL SAUCE + + 1/4 cup tomato ketchup 1/2 teaspoon salt + 1 tablespoon bottled horseradish 1 teaspoon Worcestershire sauce + 2 tablespoons vinegar Dash of cayenne + +Mix, and serve in four small glasses or lemon shells, with six small +clams or oysters in each. Shrimps, prawns, or lobster may be used +instead of clams or oysters. + + +2.--ASHEVILLE CANAPES + +Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of +bread the same size as tomatoes; toast bread, spread with Mustard Butter +(see No. 459), or salad dressing, and cover with a slice of tomato; +season lightly with salt and pepper, and cover with thin slices of +cooked chicken livers. Garnish with parsley. + + +3.--CLUB CANAPES + +Mix devilled ham with a little grated cheese; spread on thin rounds of +brown bread, and mark into quarters with finely chopped pickle. Chop +fine the white of a hard-cooked egg, and cover two opposite quarters; +press the yolk through a sieve, and cover the remaining quarters. + + +4.--CRAB MEAT CANAPES + + 1 cup crab meat 1 teaspoon Worcestershire sauce + 1/4 teaspoon paprika 1 tablespoon lemon juice + 1/2 teaspoon salt 1/2 teaspoon horseradish + 1/4 teaspoon mustard + +Chop crab meat, mix well with seasonings, and spread on thin rounds of +untoasted brown bread. Garnish with small cube of lemon. + + +5.--MOCK CRAB CANAPES + + 1 cup canned corn 1 teaspoon anchovy paste + 1/4 teaspoon salt 2 tablespoons grated cheese + 1/3 teaspoon paprika + +Use one cup of corn which has been drained from its juice; put through +food chopper, using the finest cutter; add seasonings and cheese, and +spread on small rounds of toast. Garnish with small pickles sliced +lengthwise. + + +6.--GLOUCESTER CANAPES + +Cook a small haddock roe in boiling salted water for fifteen minutes, +remove skin, mash, add a tablespoon of butter, half a teaspoon of +anchovy paste, one-fourth teaspoon of paprika, and enough cream to +moisten; add salt if necessary. Mound on small rounds of toast, and +garnish with sliced pickles and parsley. + + +7.--TUNA CANAPES + + 1 cup tuna fish 1/2 tablespoon olive oil + 1 tablespoon tomato ketchup 1/2 teaspoon salt + 1 tablespoon lemon juice 1/4 teaspoon paprika + +Chop fish, add seasonings, and spread on small rounds of lightly toasted +bread. Garnish with sliced pimolas. + + +8.--CELERY RELISH + +Cut large white stalks of celery in two-inch lengths, fill with cream +cheese which has been seasoned with salt, pepper, and Worcestershire +sauce. Garnish with a small piece of celery top. + + +9.--CHEESE AND APPLE RINGS + + 1 large tart apple 1 teaspoon Worcestershire sauce + 1/2 cup soft cheese cut fine Dash of cayenne + 1/8 teaspoon salt 2 tablespoons cream + +Pare and core apples, and cut in one-third-inch slices; mix cheese with +seasonings and cream, beat to a paste, and spread or force through a +rose tube on apple rings. Dust with paprika. + + +10.--SPANISH CHEESE + +Cook together one and a half cups of soft or grated cheese with +one-fourth cup of chili sauce until the cheese is melted. Serve +immediately on toasted crackers or rounds of toast, as an appetizer or +savory. + + +11.--CANTALOUPE COCKTAIL + + 2 cups cantaloupe Juice of 1/2 lemon + 1/3 cup preserved ginger 2 tablespoons powdered sugar + +Cut melon in small cubes, or in balls (using a potato cutter). Add +chopped ginger, lemon juice, and sugar, and serve very cold. + + +12.--FRUIT COCKTAIL + + 2 tart apples 1 teaspoon lemon juice + 1 large banana 4 tablespoons powdered sugar + 2 oranges + +Cut apples and bananas in small cubes; remove pith and seeds from +oranges, cut pulp in small pieces, and add with juice to apples and +bananas; add lemon juice and sugar, place in a shallow dish, and put +directly on ice for ten minutes to chill; serve in glasses, and garnish +with a Preserved Cranberry (see No. 670), or a spoonful of Mock +Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little +grated pineapple may be added to advantage. + + +13.--WINTER CHILI SAUCE + + 1 can tomatoes 1/8 teaspoon cayenne + 2 onions finely chopped 1/2 teaspoon cinnamon + 1/3 cup brown sugar 1/4 teaspoon clove + 1-1/2 teaspoons salt 1/3 cup vinegar + 1 teaspoon paprika + +Mix, and simmer about half an hour or until thick. + + +14.--PICCALILLI + + 3 quarts green tomatoes 2 quarts vinegar + 3 quarts ripe tomatoes 1 quart sugar + 2 red peppers 1 teaspoon cinnamon + 3 onions 1/2 teaspoon clove + 1/2 cup salt 4 tablespoons white mustard seed + +Put vegetables through the food chopper, using coarse cutter; sprinkle +with salt, let stand over night, and drain; add other ingredients, and +cook about forty-five minutes. + + +15.--TABLE SAUCE + + 12 ripe tomatoes 1/4 teaspoon pepper + 1 onion 1 cup vinegar + 3 green peppers 1 teaspoon ground clove + 2 tablespoons sugar 1 teaspoon ground cinnamon + 1-1/2 tablespoons salt 2 teaspoons mustard + 1 teaspoon paprika + +Wipe tomatoes, cut in halves, and put in a clean, smooth preserving +kettle; add onion and peppers sliced, and seasonings; simmer two hours, +and press through a sieve; return to kettle, simmer one hour, and seal +in jars or bottles; when cool, dip tops in paraffin. This may be used in +place of ready-made sauce. + + +16.--TOMATO KETCHUP + + 1 peck ripe tomatoes 1/2 cup whole mixed spices + 3 onions 1 clove of garlic + 1/2 cup salt 1/3 cup dry mustard + 2 teaspoons cayenne 1 quart vinegar + 2 tablespoons paprika 1 cup brown sugar + +Wipe tomatoes, cut in halves, and put in a smooth, clean preserving +kettle; add onions sliced, cook slowly for one hour, and press through a +sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and +mustard in double cheesecloth, add to tomatoes, and cook rapidly until +mixture begins to thicken; boil vinegar and sugar together while +tomatoes are cooking; add them to strained tomato; cook until ketchup is +thick, or until water will not separate from it when tried on a plate. +Remove spice bag, seal in sterilized jars or bottles, and when cool dip +tops in melted paraffin. + + +17.--SMALL CUCUMBER PICKLES (Gherkins) + +Wash thoroughly, count, and for every hundred cucumbers allow one cup of +salt. Cover with boiling water. Let stand twenty-four hours; then drain. +Fill quart preserve jars with cucumbers, then add two tablespoons of +mixed whole spices, a piece of alum the size of a pea, and boiling +vinegar to fill the jar. Seal, and let stand a week before using. The +boiling water should be measured, as an equal amount of vinegar will be +needed. + + +18.--PEPPER HASH + + 6 green peppers 1 quart vinegar + 6 red peppers 1 cup brown sugar + 6 onions 2 tablespoons salt + 1 small white cabbage 2 tablespoons mustard seed + +Remove seeds from peppers and chop fine with the onion and cabbage. Put +in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, +sugar, salt, and mustard seed, add vegetables, and bring to the boiling +point. When cool, put in a stone crock or small jars. + + +19.--PICKLED NASTURTIUM SEEDS + +Into one quart of cider vinegar put three tablespoons salt and five or +six slices of horseradish root. Pour into a jar and cover closely. Add +the seeds as they ripen. Use in salads, sauces, or for garnishing as a +substitute for capers. + + + + +CHAPTER IV + +BEVERAGES + + +20.--COFFEE, EGG, AND MILK + + 2 eggs 1-1/2 teaspoons instantaneous coffee + 2-1/2 tablespoons sugar 3 cups milk + Few grains salt + +Beat the eggs until light; add the other ingredients, and strain into +glasses. Serve very cold. (This recipe fills four tumblers.) + + +21.--GRAPE JUICE (Unfermented) + +Pick over and wash grapes, barely cover with water, and cook until soft +and white; drain through cheesecloth, and to each quart of juice add one +cup each of water and sugar; bring to boiling point, skim, bottle, and +cork tightly. When cold, dip corks into melted paraffin. + + +22.--GRAPE EGGNOG + + 1 egg 1/4 cup milk + 1/3 cup grape juice Nutmeg + 1 teaspoon powdered sugar + +Beat egg until very light, add grape juice and sugar, and beat again, +add milk, beat well, pour into a glass, and dust with nutmeg. + + +23.--GINGER PUNCH + + 1-1/4 cups sugar 2 teaspoons Jamaica ginger + 1 quart boiling water 1/2 cup orange juice + Grated rind 1 lemon 1/3 cup lemon juice + +Boil sugar and water with the lemon rind for ten minutes; when cool, add +ginger and fruit juice, and strain over cracked ice. + + +24.--GINGER ALE PUNCH + + 1/2 cup mint leaves 1 cup boiling water + 1-1/4 cups sugar 2 pints ginger ale + Juice of 3 lemons 1 pint grape juice + +Pour boiling water over mint leaves, sugar, and grated rind of one +lemon, and let stand until cool; strain into a punch bowl containing +ice, add ginger ale, grape juice, and strained lemon juice; garnish with +sprigs of mint. + + +25.--MINT JULEP (Ginger Ale) + + 3/4 cup sugar 4 sprigs mint + 1 cup water 1 pint ginger ale + Juice of 3 lemons + +Boil sugar and water ten minutes, and cool; add strained lemon juice, +mint leaves bruised, and ginger ale; half fill glasses with crushed ice, +add julep, and garnish with a sprig of mint. + + +26.--MINT LEMONADE + + 1 cup sugar 1 cup mint leaves + 6 cups water Juice of 3 lemons + +Boil sugar and water twenty minutes; add mint, and let stand until cold; +add lemon juice, and strain into glasses half filled with cracked ice. +Garnish with sprigs of mint. + + +27.--TEA + +Tea should be made from freshly drawn, freshly boiled water, poured over +the dry tea, which has been put into a clean, scalded teapot. Cover with +a cozy or stand on back of range for three or four minutes. Allow from a +half to a full teaspoon of tea to each cup, according to the variety +used. The finer varieties made from the first pickings require less than +the coarser kinds. Be sure that tea does not boil. Serve with sugar, +cream, lemon, cloves, mints, ginger, or bits of candied fruit. + + +28.--ICED TEA + +Fill a large glass two-thirds full with cracked ice, add two thin slices +of lemon with seeds removed, two teaspoons of powdered sugar, and fill +with freshly made hot tea. One or two mint leaves may be added. + + +29.--FILTERED COFFEE + + 1/2 cup pulverized coffee 4 cups boiling water + +Put coffee into bag or filter, add boiling water gradually; pour through +a second time, or even a third time if liked strong. Do not boil. Serve +with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in +the sun if possible; renew bag often. + + +30.--AFTER-DINNER COFFEE + + 1/2 cup pulverized coffee 2 cups boiling water + +Put coffee into a filter coffee pot, add boiling water, and filter three +times. Serve very hot. + + +31.--CAFE AU LAIT + +To recipe for After-dinner Coffee (see No. 30) add one and a half cups +of hot milk. + + +32.--COCOA + + 4 teaspoons cocoa 2 cups boiling water + 2 tablespoons sugar 2 cups hot milk + 1/8 teaspoon salt + +Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add +hot milk, and beat with egg beater until frothy. + + +33.--CHOCOLATE + + 1-1/2 squares chocolate 2 cups boiling water + 1/4 cup sugar 2 cups hot milk + 1/8 teaspoon salt + +Melt chocolate in a saucepan over hot water; add sugar, salt, and +boiling water; stir well, and boil five minutes; add hot milk, and beat +with egg beater until frothy. Evaporated milk makes excellent chocolate +or cocoa. For marshmallow chocolate put two marshmallows in each cup and +pour hot chocolate over them. + + + + +CHAPTER V + +SOUPS WITHOUT MEAT + + +34.--ASPARAGUS SOUP + +When fresh asparagus is served as a vegetable, cook the tough ends in +the same water, which should be lightly salted. Press through a sieve, +add the water, and for each three cups add one-half teaspoon of onion +juice and one cup of hot milk. Thicken with one tablespoon of butter and +two tablespoons of flour blended together. Add pepper, and salt if +necessary. + + +35.--PUREE OF BLACK BEANS + + 1 cup black beans 1/4 teaspoon mustard + 1 quart cold water 1 tablespoon bacon fat + 1 slice bacon 1 tablespoon flour + 1/2 onion 1 hard-cooked egg + 1 teaspoon salt Lemon slices + 1/2 teaspoon paprika + +Soak beans over night in cold water; drain; add one quart of water, +bacon, and onion, and cook three hours or until beans are soft, +replacing water which cooks away; press through a sieve; add seasonings, +and thicken with bacon fat and flour blended together. Serve with a thin +slice of egg and lemon in each plate. Corned beef stock is an excellent +substitute for water, but if it is used salt should be omitted. + + +36.--BAKED BEAN SOUP + + 2 cups cold baked beans 2 tablespoons flour + 1-1/2 cups tomatoes 1/2 teaspoon salt + 2 slices onion 1/8 teaspoon pepper + 4 cups cold water 1 tablespoon tomato ketchup + 1 tablespoon butter + +Simmer beans, tomatoes, onion, and water for half an hour, and press +through a sieve; thicken with butter and flour blended together; add +seasonings, and serve with fried croutons. + + +37.--PUREE OF RED KIDNEY BEANS + +Follow recipe for Puree of Black Beans (see No. 35), using red kidney +beans in place of black beans. + + +38.--DRIED LIMA BEAN SOUP + + 1 cup lima beans 1 cup milk + 6 cups cold water 1 teaspoon salt + 1/2 onion sliced 1 teaspoon Worcestershire sauce + 1/2 carrot sliced 1 tablespoon bacon fat + 1/2 bay leaf 2 tablespoons flour + +Soak beans over night; drain; add cold water, onion, carrot, and bay +leaf, and simmer an hour and a half or until beans are soft; press +through a sieve, add milk and seasonings, and thicken with bacon fat and +flour blended together. Serve with croutons. + + +39.--CAULIFLOWER SOUP + +To three cups of the water in which cauliflower has been cooked add +one-half teaspoon of onion juice and one cup of hot milk. Thicken with +one tablespoon of butter and two tablespoons of flour blended together. +Season with cayenne, and salt if necessary. Add a few left-over bits of +cauliflower, and serve with croutons or crisp crackers. + + +40.--CREAM OF CELERY SOUP + + 1 cup celery tops 1/8 teaspoon pepper + 1/2 cup chopped celery 3-1/2 cups boiling water + 2 slices onion 1-1/2 cups hot milk + 1/4 cup rice 1/2 tablespoon butter + 1-1/2 teaspoons salt + +Cook celery, onion, rice, seasonings, and boiling water for half an +hour; press through a sieve; add hot milk and butter, and serve with +crisp crackers. + + +41.--CREAM OF CORN SOUP + + 1 can corn 1 teaspoon salt + 1/2 onion 1/4 teaspoon paprika + 2 cups boiling water 1 tablespoon butter + 2 cups hot milk 2 tablespoons flour + +Chop corn and onion, add water, and simmer twenty minutes; press through +a sieve, forcing through all the corn possible; add milk and seasonings, +and thicken with butter and flour blended together. + + +42.--CHEESE SOUP + + 2 cups milk 2 tablespoons flour + 2 cups boiling water 1/2 cup grated cheese + 1 onion sliced 1 egg well beaten + 1/2 bay leaf 1 teaspoon salt + 1 tablespoon butter Dash of cayenne + +Scald milk, water, onion, and bay leaf twenty minutes; skim out onion +and bay leaf, thicken milk with butter and flour cooked together; add +cheese, egg, and seasonings, and stir until cheese melts. + + +43.--FRUIT SOUP + + 3 pears Juice of 1/2 lemon + 3 apples 1/8 teaspoon cinnamon + 4 cups boiling water 3 tablespoons honey or sugar + 1 tablespoon granulated tapioca + +Chop fruit, add water, cook until tender, and press through a sieve; add +tapioca, and cook until clear; add lemon juice, cinnamon, and honey. +Serve hot or cold with toast sticks. + + +44.--OATMEAL SOUP + + 3/4 cup cooked oatmeal 2 cups hot milk + 1/2 onion sliced 1 teaspoon salt + 2 cloves 1/8 teaspoon celery salt + 1/2 bay leaf 1/8 teaspoon pepper + 2 cups boiling water 1/2 tablespoon butter + +Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty +minutes, and press through a sieve; add milk, seasonings, and butter, +and serve with croutons. + + +45.--POTATO SOUP + + 3 potatoes sliced 1/4 teaspoon pepper + 1/4 cup celery tops 2 cups hot milk + 1/2 onion 1 tablespoon butter + 2 cups boiling water 2 tablespoons flour + 1-1/4 teaspoons salt + +Cook potatoes, celery, onion, and water twenty minutes; press through a +sieve; add seasonings and hot milk, and thicken with butter and flour +blended together. + + +46.--CREAM OF PEA SOUP + + 1 can peas 1/8 teaspoon pepper + 1 slice onion 2 cups boiling water + Bit of bay leaf 2 cups hot milk + Sprig of parsley 1 tablespoon butter + 1 teaspoon sugar 2 tablespoons flour + 1-1/4 teaspoons salt + +Rinse the peas with cold water, and reserve one-fourth cup; simmer the +remainder with seasonings and hot water for twenty minutes, and press +through a sieve; thicken the milk with butter and flour blended +together, and add to peas. Add the whole peas just before serving. + + +47.--PUREE OF SPLIT PEAS + + 1/2 cup split peas 1/8 teaspoon pepper + 4 cups water or ham stock 1 tablespoon bacon fat + 2 slices onion 1 tablespoon flour + 1 cup hot milk + +Soak peas over night in cold water, and drain; add water or stock, and +onion, and simmer about three hours or until peas are soft; press +through a sieve; add milk and pepper, and thicken with bacon fat and +flour blended together. Serve with croutons. If water is used in place +of stock, add two slices of bacon and one and a quarter teaspoons of +salt. + + +48.--RICE AND TOMATO SOUP + + 1 can tomatoes 1 tablespoon sugar + 1/2 onion 2 cups boiling water + 1/2 bay leaf 1/8 teaspoon soda + 3 cloves 2 tablespoons bacon fat + 1 teaspoon salt 2 tablespoons flour + 1/4 teaspoon paprika 1/2 cup cooked rice + +Simmer tomatoes, seasonings, and water half an hour; press through a +sieve, and add soda; melt bacon fat, and cook with flour until brown; +add to soup, and stir until smooth; add rice, and serve. + + +49.--TOMATO BISQUE + + 2 cups tomatoes 1 teaspoon sugar + 1 slice onion 1-1/2 teaspoons salt + Bit of bay leaf 1/8 teaspoon pepper + 2 cloves 3 cups hot milk + 1 cup boiling water 2 tablespoons butter + 1/4 teaspoon soda 3 tablespoons flour + +Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, +and press through a sieve; add soda, sugar, salt, and pepper; thicken +milk with butter and flour blended together, and add to tomato just +before serving. Serve with croutons. + + +50.--TOMATO BOUILLON + + 1 can tomatoes 1/2 bay leaf + 2 cups water 1-1/2 teaspoons salt + 1/2 cup onion Dash of cayenne + 1/2 cup carrot 1 teaspoon sugar + 1 cup celery tops 2 tablespoons tomato ketchup + 6 cloves + +Simmer all ingredients except tomato ketchup for half an hour, strain +through double cheesecloth, add ketchup, and serve either very hot or +very cold. The tomato pulp should be pressed through a sieve and used +for flavoring other soups or sauces. + + +51.--TOMATO AND OATMEAL SOUP + + 1/2 can tomatoes 1 teaspoon salt + 3 cups hot water 1 teaspoon sugar + 2 slices onion 1/8 teaspoon soda + 1/4 bay leaf 1/8 teaspoon pepper + 3 cloves 1 teaspoon butter + 1/2 cup rolled oats + +Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add +oatmeal gradually, and cook for forty-five minutes; press through a +sieve; add seasonings and butter, and serve with croutons. + + +52.--TOMATO AND PEANUT SOUP + + 1-1/2 cups stewed and strained tomatoes 1/4 teaspoon paprika + 1/2 cup peanut butter 2-1/2 cups boiling water + 3/4 teaspoon salt + +Add tomatoes gradually to peanut butter, and when smooth add seasonings +and water; simmer ten minutes, and serve with croutons. Well seasoned +soup stock may be substituted for the water; if so, use less salt. + +53.--WINSOR SOUP + + 2 potatoes 1 tablespoon butter + 1 white turnip 2 tablespoons flour + 1/4 cup celery tops 1-1/2 teaspoons salt + 2 slices onion 1/8 teaspoon pepper + 2-1/2 cups boiling water 2 tablespoons tomato ketchup + 1-1/2 cups hot milk + +Pare and slice potatoes and turnip, add celery tops, onion, and boiling +water, cook half an hour, and press through a sieve; add hot milk, +thicken with butter and flour blended together, season, and serve with +croutons. + + +54.--VEGETABLE SOUP + + 1/2 cup leeks 1 cup half-inch potato cubes + 1/2 cup carrots 1 cup hot milk + 1 cup cabbage 1 teaspoon salt + 2 tablespoons beef drippings 1/4 teaspoon pepper + 3 cups boiling water 1 tablespoon chopped parsley + +Cut leeks into slices, carrots and cabbage into small pieces, or put +through the food chopper, and cook in beef drippings for ten minutes, +stirring often; add boiling water and potatoes, and cook twenty minutes, +or until vegetables are tender; add milk and seasonings, and serve with +croutons. + + + + +CHAPTER VI + +SOUPS AND STEWS WITH MEAT OR FISH + + +55.--CREAM OF CHICKEN SOUP + + 3 cups chicken stock Salt + 1 slice onion 1/8 teaspoon pepper + 1/4 cup celery tops 2 tablespoons chicken fat or butter + 1 cup hot milk 3 tablespoons flour + +Cook stock, onion, and celery for fifteen minutes, and strain; add hot +milk and seasonings, and thicken with chicken fat and flour blended +together. The amount of salt will depend upon the quantity in the stock. +Celery salt may be used in place of celery tops. + + +56.--CHICKEN AND OKRA SOUP + + 1 quart chicken stock 1 cup tomatoes + 1 tablespoon grated onion 1/2 can okra + 1/8 teaspoon celery salt 2 tablespoons rice + 1/2 green pepper chopped + +Heat stock to boiling point, add other ingredients, and simmer half an +hour or until rice is tender. Add salt if necessary. Ham stock in place +of chicken stock makes an excellent soup. + + +57.--CLAM BISQUE + + 1 pint clams 1/8 teaspoon pepper + 1 cup water 2 cups hot milk + 1 slice onion 1 tablespoon butter + 1/8 teaspoon soda 2 tablespoons flour + 1/4 teaspoon celery salt 1 teaspoon chopped parsley + 1 teaspoon salt + +Remove necks and gills from clams, and chop fine; simmer with the soft +part of clams, water, and onion for fifteen minutes; add soda and +seasonings; thicken the milk with the butter and flour cooked together; +add to clams, sprinkle with parsley, and serve at once. + + +58.--CLAM BOUILLON + + 1 pint clams 1/4 teaspoon celery salt + 2 cups cold water Dash of cayenne + 3/4 teaspoon salt + +Chop clams, add cold water, and simmer fifteen minutes; add seasonings, +and strain through double cheesecloth. Serve in cups with or without +whipped cream; or pour over the stiffly beaten white of one egg. + + +59.--CLEAR SOUP + + 1/4 cup chopped carrot 1 quart boiling water + 1/4 cup chopped onion 1 teaspoon beef extract + 1/4 cup chopped turnip 1 teaspoon salt + 2 cloves Dash of cayenne + Small bit bay leaf Few drops kitchen bouquet + +Cook vegetables, cloves, bay leaf, and water for half an hour, and +strain through double cheesecloth. Add extract, salt, cayenne, and +kitchen bouquet. Four bouillon cubes may be used in place of extract, +and the salt, cayenne, and bouquet omitted. + + +60.--JULIENNE SOUP (Bouillon Cubes) + + 2 tablespoons onion 1/4 teaspoon salt + 2 tablespoons carrot 4 cups boiling water + 2 tablespoons white turnip 3 bouillon cubes + +Cut vegetables into fine shreds an inch long, add salt and boiling +water, and cook until tender; add bouillon cubes, and salt if necessary. +Two tablespoons of tomato ketchup may be added. + + +61.--MOCK TURTLE SOUP + + 2 pounds knuckle of veal 1/8 teaspoon pepper + 1/2 pound liver 2 tablespoons beef drippings + 1 onion 4 tablespoons flour + 1 carrot 1 teaspoon sugar + 1/2 bay leaf 1 tablespoon vinegar + 1/2 cup celery tops 1/4 teaspoon kitchen bouquet + 2 quarts water 1 hard-cooked egg + 2 teaspoons salt + +Wash meat, add vegetables cut fine, and boiling water, and cook slowly +for four hours; remove meat, strain stock, remove fat, and add salt and +pepper; cook drippings, flour, and sugar together until brown; add to +stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half +cup each of liver and veal cut in small pieces. Serve a slice of egg in +each plate. The left-over meat may be used for hash, croquettes, etc. + + +62.--MUSHROOM SOUP + + 1/4 pound mushrooms 1/8 teaspoon pepper + 3 cups stock Salt + 1 slice onion 2 tablespoons butter + 1 cup hot milk 4 tablespoons flour + +Wash mushrooms, chop stems, simmer with stock and onion for twenty +minutes, and press through a sieve, reserving two or three whole caps; +add milk, pepper, and salt if necessary; thicken with butter and flour +blended together. Cut mushroom caps into bits, and add to soup. + + +63.--ONION SOUP + + 1 slice bacon 2 cups hot milk + 3 onions sliced 1 teaspoon salt + 1/2 green pepper chopped fine Dash of cayenne + 1 sprig parsley 1 tablespoon bacon fat + 1 clove 2 tablespoons flour + 2 cups boiling water 2 tablespoons grated cheese + +Cut bacon in small pieces and cook with onions and green pepper five +minutes; add parsley, clove, and boiling water; simmer half an hour, and +press through a sieve; add milk and seasonings, and thicken with bacon +fat and flour blended together; add cheese just before serving. + + +64.--OYSTER STEW + + 1 quart oysters 1/4 teaspoon paprika + 1 quart milk 2 tablespoons butter + 1-1/2 teaspoons salt + +Pick over oysters to remove bits of shell, and cook in their own liquor +until plump, skimming when necessary; scald milk, add seasonings and +butter, and mix with oysters. Serve with oyster crackers. + + +65.--OYSTER AND CELERY BOUILLON + + 1 cup chopped celery tops 1 pint small oysters + 1 slice onion 1 teaspoon salt + 1/2 bay leaf 1/4 teaspoon paprika + 3 cups boiling water White of 1 egg + +Simmer celery, onion, bay leaf, and water for fifteen minutes; add +oysters finely chopped, and simmer ten minutes; strain through double +cheesecloth; season with salt and paprika, and pour over the stiffly +beaten white of egg. Serve in cups. Or serve without the egg, put a +spoonful of whipped cream in each cup, and sprinkle with paprika. + + +66.--SALMON BISQUE + + 1 small can salmon 1 tablespoon butter + 2 cups water 2 tablespoons flour + 1 slice onion 1 teaspoon salt + Bit of bay leaf 1/8 teaspoon pepper + 2 cups hot milk + +Separate salmon into flakes, add water, onion, and bay leaf; simmer for +fifteen minutes, and remove onion and bay leaf; scald milk, thicken with +butter and flour blended together; add seasonings, and mix with salmon. +Serve with oyster crackers. + + +67.--SOUP STOCK + +Use the liquid in which any meat has been cooked. Season well with +vegetables; if brown stock is wanted, add a small amount of kitchen +bouquet or caramel, and a little beef or vegetable extract. (See +suggestions for the Stock Pot, page 4.) + + +68.--TOMATO TAPIOCA SOUP + + 2 cups tomato 1-1/4 teaspoons salt + 3 cups hot water 1/4 teaspoon pepper + 1 slice onion 1 teaspoon sugar + 1/2 bay leaf 2 cubes beef extract + 4 cloves 2 tablespoons granulated tapioca + +Mix the tomato and seasonings with the hot water; simmer for fifteen +minutes, and rub through a sieve; add beef extract and tapioca, and cook +fifteen minutes. Serve with croutons. + + +69.--TUNA FISH SOUP + + 2 tablespoons grated carrot 1/4 teaspoon paprika + 1 tablespoon grated onion 1 teaspoon chopped parsley + 2 cups boiling water 1/2 teaspoon Worcestershire sauce + 2 cups hot milk 1 cup tuna fish + 1/4 cup sifted crumbs 1/2 tablespoon butter + 1 teaspoon salt + +Cook vegetables, water, and milk in the double boiler for twenty +minutes; add crumbs, seasonings, tuna fish separated into flakes, and +butter; cook five minutes. + + +70.--BEEF STEW + + 2 pounds shoulder trimmings 3 potatoes sliced + 2 quarts boiling water 1 cup tomatoes + 1 onion 2-1/2 teaspoons salt + 1 carrot 1/8 teaspoon pepper + 1 white turnip 1/3 cup flour + +Cut beef in pieces for serving, add water, and simmer two hours; put +onion, carrot, and turnip through the food chopper, using coarse cutter, +and add to meat; add potatoes, tomatoes, and seasonings, and cook +forty-five minutes; thicken with flour mixed to a paste with cold water. +Serve with Dumplings (see No. 72). + + +71.--IRISH STEW WITH DUMPLINGS + + 2 pounds forequarter lamb 1 carrot + 2 quarts boiling water 1 small white turnip + 2 teaspoons salt 4 potatoes + 1/8 teaspoon pepper 4 tablespoons flour + 1 onion + +Cut meat in small pieces, and trim off most of fat; cover with boiling +water, and simmer for one hour; add salt and pepper, onion, carrot, and +turnip cut in small cubes, and cook one hour; pare and slice potatoes, +add to stew, and cook twenty minutes; thicken with flour mixed to a +paste with cold water; add Dumplings (see No. 72), cover, and cook +twelve minutes. + + +72.--DUMPLINGS + + 1 cup flour 2 teaspoons baking powder + 1/4 teaspoon salt 1/2 cup milk or water + +Sift flour, salt, and baking powder, and mix to a soft dough with milk; +drop by spoonfuls upon boiling stew; cover closely, and cook twelve +minutes. + + +73.--LAMB BROTH WITH SPAGHETTI + + 1 quart lamb stock 1/8 teaspoon pepper + 1/2 cup tomato 1/3 cup spaghetti + 1 tablespoon chopped onion 1 cup bits of lamb + 1 tablespoon chopped carrot + +Remove fat from stock; add vegetables, pepper, and (if necessary) salt; +heat to boiling point, add spaghetti, and cook half an hour. Add meat +just before serving. + + +74.--SCOTCH BROTH + + 2 pounds neck of mutton 2 white turnips + 2-1/2 quarts cold water 2 carrots + 1/4 cup pearl barley 2 teaspoons salt + 2 onions 1/4 teaspoon pepper + +Wash mutton, cover with cold water, heat to boiling point, and simmer +slowly for two hours; let stand over night. Soak barley in cold water +over night. In the morning, remove fat from stock, remove meat from +bones, and strain stock; if water has evaporated, add enough to make +two and a half quarts; heat stock to boiling point, add seasonings, +barley, and vegetables, which have been pared and cut into small cubes. +Cook for one hour, add meat, and cook slowly one hour longer. + + + + +CHAPTER VII + +CHOWDERS + + +75.--CLAM CHOWDER + + 1/3 cup half-inch cubes salt pork 1-1/2 teaspoons salt + 1 onion sliced 1/8 teaspoon pepper + 2 cups boiling water 3 cups hot milk + 4 cups potatoes cut in half-inch cubes 1/4 cup sifted crumbs + 1 quart clams + +Cook salt pork and onion slowly for ten minutes; add boiling water, and +strain into chowder kettle; add potatoes, and cook twenty minutes; +remove necks of clams, chop fine, add with the soft part to the +potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, +and serve with pilot crackers. The salt pork and onion may be served in +the chowder if preferred. + + +76.--CORN CHOWDER + + 1/3 cup half-inch cubes salt pork 1-1/2 teaspoons salt + 1 onion sliced 1/4 teaspoon paprika + 3 cups boiling water 1 can corn chopped + 3 cups thinly sliced potatoes 2 cups hot milk + 1/4 teaspoon celery salt 6 common crackers split + +Cook salt pork and onion together slowly for ten minutes; add boiling +water, and strain into chowder kettle; add potatoes and seasonings, and +cook about fifteen minutes or until potatoes are tender; put corn into a +strainer, drain the juice into the kettle, and chop the corn, using +finest cutter; add to chowder; add hot milk and crackers; and cook five +minutes. The bits of pork and onion may be left in the chowder if +desired. + + +77.--CORN AND TOMATO CHOWDER + + 1/4 pound salt pork chopped fine 1/4 teaspoon pepper + 1 onion chopped fine 1/2 can corn + 1 green pepper shredded 2 cups hot milk + 3 cups boiling water 1 tablespoon butter + 1/2 can tomatoes 2 tablespoons flour + 3 potatoes sliced 6 common crackers split + 2 teaspoons salt + +Cook pork, onion, and pepper slowly for ten minutes; add water, +tomatoes, potatoes, salt, and pepper, and cook until potatoes are +tender; add corn and milk, and thicken with butter and flour blended +together. Add crackers (which have been moistened in cold water), and +simmer for five minutes. + + +78.--FISH CHOWDER + + 3 pounds haddock 1/8 teaspoon pepper + 1/2 cup half-inch cubes salt pork 1 tablespoon butter + 1 onion sliced 3 tablespoons flour + 1 quart cold water 2 cups hot milk + 4 cups thinly sliced potatoes 6 common crackers split + 2 teaspoons salt + +Order skin and bones removed from fish at market, and have them +delivered with fish and head; cook salt pork and onion together slowly +for ten minutes; add fish head, skin, and bones, cover with cold water; +cook for twenty minutes, and strain into chowder kettle; add the fish +(cut in two-inch pieces), potatoes, salt, and pepper, and cook twenty +minutes; thicken milk with butter and flour blended together, and mix +with chowder; add crackers (which have been moistened in cold water), +and cover for five minutes. Cod, hake, white fish, or any firm fish may +be used in place of haddock. + + +79.--OYSTER CHOWDER + + 3 potatoes cut in half-inch cubes 1 pint small oysters + 1 onion chopped fine 1-1/2 teaspoons salt + 1/4 cup celery chopped fine 1/8 teaspoon pepper + 2 tablespoons bacon fat 2 cups hot milk + 3 cups boiling water 1/4 cup sifted crumbs + +Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen +minutes; add oysters, salt and pepper, and cook five minutes; skim; add +hot milk and crumbs, and serve with pilot crackers. + + +80.--POTATO CHOWDER + +Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of +finely chopped carrot with the potatoes, and leaving out the corn. + + +81.--SALMON CHOWDER + + 1/3 cup half-inch cubes salt pork 3 cups hot milk + 1 onion sliced 1 can salmon + 3 cups boiling water 2 tablespoons sifted crumbs + 4 potatoes cut in half-inch cubes 1 beaten egg + 1-1/2 teaspoons salt 1/2 teaspoon salt + 1/4 teaspoon paprika 1/8 teaspoon pepper + 1/3 cup flour 1/4 teaspoon onion juice + +Cook salt pork and onion slowly for ten minutes; add boiling water, and +strain into chowder kettle; add potatoes and seasonings, and cook +twenty minutes; mix flour to a smooth paste with cold water; add to +milk, cook five minutes, and add to potatoes. Chop the salmon, add +crumbs, egg, salt, pepper, and onion juice, and mix well; shape into +balls about an inch in diameter, add to chowder, and cook ten minutes. +Serve with pilot crackers. + + +82.--SALT FISH CHOWDER + +Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt +fish in place of corn. The fish should be soaked in cold water for one +hour, drained, and simmered in the chowder five minutes. + + +83.--VEGETABLE CHOWDER + + 1/3 cup half-inch cubes salt pork 1 quart boiling water + 1 onion finely chopped 3 cups hot milk + 1-1/2 cups half-inch potato cubes 2 teaspoons salt + 1 cup half-inch parsnip cubes 1/4 teaspoon pepper + 1/2 cup carrot chopped 1/4 cup dried bread crumbs + 1/2 cup white turnip chopped 1 teaspoon chopped parsley + +Cook pork and onion five minutes; add vegetables and water, and cook +about twenty minutes or until vegetables are tender; add milk, +seasonings, crumbs, and parsley. Four common crackers, split, may be +used in place of bread crumbs. + + + + +CHAPTER VIII + +FISH[6] + + +84.--BAKED COD STEAKS + +Wash and dry four slices of cod steak, season with salt and pepper, put +in baking pan, and pour around them one-half cup of water and one +tablespoon of shortening; bake twenty-five minutes, basting often. +Remove skin and bone, and pour over fish either Cheese Sauce (see No. +188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same +way. + + +85.--BAKED STUFFED HADDOCK + +Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), +and sew together. Place on a rack in a dripping pan, season with salt +and pepper, dredge with flour, and cover with thin slices of salt pork; +bake in a hot oven forty-five minutes, basting often. Until pork begins +to try out, baste with two tablespoons of drippings melted in quarter of +a cup of boiling water. Serve with Egg Sauce (see No. 195) and French +Fried Potatoes (see No. 270). + + +86.--BOILED HALIBUT + +Order two pounds of halibut cut near the tail; wash, cover with boiling +water, add one tablespoon each of salt and vinegar, and boil about +twenty-five minutes, skimming when necessary; drain, remove skin, and +serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188). + + +87.--FRIED FILLETS OF FLOUNDER + +Have skin and bone removed from two medium-sized flounders; divide each +piece of fish lengthwise, making eight fillets; wash and dry, brush with +melted butter, and season with salt and pepper; roll, fasten with +skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat +from five to seven minutes. Serve with Sauce Tartare (see No. 202). + + +88.--FISH SAUTEED WITH SALT PORK + +Cut one-quarter pound of salt pork in thin slices, try out in frying +pan, and remove scraps to platter. Cut cod, haddock, white fish, or any +similar fish into one-inch slices; wash, season with salt and pepper, +dip in corn meal, and saute on each side in pork fat about seven +minutes, or until brown. + + +89.--BROILED OYSTERS + +Select large oysters, season lightly with salt and pepper, dip in melted +butter, and then in cracker crumbs. Place on a well-greased oyster +broiler, and broil about three or four minutes, turning often. Serve +very hot with lemon butter. + + +90.--OYSTERS WITH BROWN SAUCE + + 1 pint oysters 1/8 teaspoon celery salt + 3 tablespoons bacon fat 1/8 teaspoon pepper + 5 tablespoons flour 1/4 teaspoon kitchen bouquet + Stock or milk 1 teaspoon Worcestershire sauce + 1/2 teaspoon salt + +Cook oysters until edges ruffle; drain, and save the liquor; melt bacon +fat, add flour, and stir until brown; to the oyster liquor add enough +milk or stock to make two cups; add to flour and fat, and stir until +smooth; add seasonings and oysters, stir until hot, and serve on toast +or in Croustades (see No. 473) or Patty Shells (see No. 621). + + +91.--CREAMED OYSTERS + + 1 pint small oysters 3/4 teaspoon salt + 2-1/2 tablespoons butter 1/4 teaspoon paprika + 5 tablespoons flour 1/4 teaspoon celery salt + Milk + +Cook oysters in their own liquor until plump; drain, and measure the +liquor; melt butter, add flour, and blend well; add oyster liquor, and +enough milk to make two cups; stir until smooth, add seasonings and +oysters, and serve on toast. Garnish with toast points and sliced +pickles. + + +92.--CREAMED OYSTER PIE + +Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), +and cover with a meringue made of the stiffly beaten whites of two eggs, +one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, +and one canned sweet pepper (pickles and pepper wiped dry and chopped +fine). Bake in a moderate oven about ten minutes, or until meringue is +well risen and brown. + + +93.--OYSTERS AND MACARONI + +Arrange two cups of cooked macaroni and one pint of small oysters in +layers in a buttered baking dish; season each layer with salt and +pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), +and bake in a hot oven twenty minutes. One-fourth cup of grated cheese +may be added. + + +94.--OYSTER SHORTCAKE + +Follow recipe for Shortcake (see No. 441); fill, and cover top with +Creamed Oysters (see No. 91). Garnish with parsley and thin slices of +lemon. + + +95.--PANNED OYSTERS + +Heat and butter individual egg shirrers, or other fireproof dishes which +can be sent to the table; put in a piece of buttered toast, cover with +oysters, season lightly with salt and pepper, and bake in a hot oven +about ten minutes, or until the edges ruffle. Garnish with toast points +and lemon, and serve very hot. + + +WARMED-OVER FISH + + +96.--CREAMED FISH + + 1 cup milk 2 tablespoons flour + 1 slice onion 1/2 teaspoon salt + 1 slice carrot 1/8 teaspoon pepper + Bit of bay leaf 1-1/2 cups flaked fish + 1 tablespoon butter 1/2 cup buttered crumbs + +Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; +melt butter, add flour, and blend well; add milk, and stir until smooth; +add seasonings and fish; turn into a greased baking dish, cover with +crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of +mashed potato on a platter, and turn the creamed fish into the center, +omitting the crumbs. + + +97.--FISH AND POTATO PIE + +Line a deep greased dish with well-seasoned mashed potato to a thickness +of one inch; fill to within one inch of the top with Creamed Fish (see +No. 96); cover with potato, brush with melted butter, and bake in a hot +oven until brown. Garnish with parsley and lemon. + + +98.--FISH TIMBALES + + 1-1/2 cups hot milk 1/2 teaspoon salt + 1 tablespoon butter 1/2 teaspoon grated onion + 4 cup dried and sifted bread crumbs 1 beaten egg + 1/4 teaspoon paprika 1-1/2 cups cold flaked fish + +Scald milk, add other ingredients in order given; turn into greased +individual molds and bake in a slow oven until firm; turn out upon +serving dish and pour around them Cheese Sauce (see No. 188). + + +99.--CREOLE SALMON + + 2 tablespoons bacon fat 1 cup hot milk + 1 green pepper finely chopped 1/4 teaspoon paprika + 1 onion finely chopped 1/2 teaspoon salt + 1/2 cup tomato 1 can salmon + 1/8 teaspoon soda + +Cook pepper and onion in bacon fat for five minutes; mix tomato and +soda, and add to vegetables; bring to boiling point, and add seasonings +and milk; add salmon, which has been rinsed with hot water and separated +into flakes. Serve with a border of boiled rice. + + +100.--DUTCH SALMON + + 2 tablespoons bacon fat 1 teaspoon salt + 4 cups cabbage coarsely chopped 1/8 teaspoon pepper + 1/4 cup boiling water 1 can salmon + +Heat bacon fat in frying pan, add cabbage, and cook five minutes, +stirring frequently; add water and seasonings, and cook fifteen minutes +or until cabbage is tender. Rinse salmon with hot water, separate into +flakes, and add to cabbage. + + +101.--SALMON LOAF + + 1 cup dried bread crumbs 1 cup boiling water + 1 teaspoon salt 1 beaten egg + 1/4 teaspoon pepper 1 can salmon flaked + 1 teaspoon onion juice + +Mix in order given, put in greased mold, and steam one-half hour. Serve +with white sauce to which has been added the juice of half a lemon. To +free salmon of the oily taste, place in a sieve, and rinse with hot +water before flaking. Tuna fish may be used in place of salmon. + + +102.--SALMON AND PEAS SOUFFLE + + 1 cup hot milk 1/4 teaspoon paprika + 3/4 cup soft bread crumbs 1-1/2 cups flaked salmon + 1 tablespoon butter 1/2 cup peas + 1/2 teaspoon salt Whites of 2 eggs + +Cook crumbs, butter, and seasonings in the hot milk for three minutes; +add the salmon and peas; fold in the whites of the eggs, which have been +beaten very stiff; put in a greased baking dish, and bake about +twenty-five minutes in a moderate oven. + + +103.--FRIED SCALLOPS + +Wash one pint of deep sea scallops, and cut each scallop into quarters; +scald with boiling water, drain, season with salt and pepper, dredge +with flour, dip in egg, and then in crumbs, and fry in deep fat about +two minutes; drain on soft paper, and serve with Sauce Tartare (see No. +202). + + +104.--LOUISIANA SHRIMPS AND RICE + + 2 tablespoons beef drippings 1 teaspoon salt + 1 onion finely chopped 1/4 teaspoon paprika + 3 tablespoons flour 2 cups cooked rice + 1 cup stewed and strained tomato 1 cup cooked shrimps cut in pieces + 1-1/2 cups stock or water + +Cook onion in fat for five minutes, add flour, and stir until well +blended; add tomatoes and stock, and stir until smooth; add seasonings, +rice, and shrimps. + + +SALT AND SMOKED FISH + + +105.--FINNAN HADDIE BAKED IN MILK + +Wash fish, and soak in lukewarm water for half an hour; put in baking +pan, add one-half cup each of milk and water, and bake about twenty-five +minutes, basting often. Remove to platter, spread with butter, and +strain liquid in the pan over fish. + + +106.--BAKED HERRING + +Arrange smoked, boned herring on pieces of entire wheat bread; place on +platter, and pour hot milk over them, allowing three-quarters of a cup +for six slices of bread. Brown in a hot oven. + + +107.--BAKED SALT MACKEREL (Spiced) + +Soak mackerel in cold water for twelve hours; drain, and rinse with cold +water. Place in a granite baking pan, sprinkle with one-fourth teaspoon +each of clove, allspice, cinnamon, and pepper; add one-half cup each of +vinegar and water; bake in a moderate oven one hour, basting +frequently. + + +108.--SALT FISH BAKED WITH CRACKERS + + 1 cup flaked fish 2 cups milk + 4 butter crackers 1 tablespoon butter + Cold water A few grains pepper + 1 egg slightly beaten + +Split crackers, put with fish in a baking dish, cover with cold water, +and soak over night or for several hours; drain, press out water, add +other ingredients, and bake about twenty-five minutes in a moderate +oven. + + +109.--BROILED FINNAN HADDIE + +Wash well, and soak in lukewarm water half an hour; dry, brush with +melted butter, and broil for fifteen minutes, turning often; spread with +butter, sprinkle with lemon juice, and serve very hot. + + +110.--BROILED SALT CODFISH + +Select thick pieces of fish, and soak over night in cold water; drain, +dry, brush with melted butter, and broil over a moderate fire ten +minutes, turning often. Spread with soft butter. + + +111.--BROILED SMOKED HERRING + +Soak herring in cold water half an hour; drain, pour boiling water over +skin side, and soak for ten minutes; remove skin, place on a greased +broiler, and cook over a clear fire about eight minutes, turning +frequently; spread with a little Mustard Butter (see No. 459), and +sprinkle with lemon juice. + + +112.--BROILED SMOKED SALMON + +Soak salmon in cold water for twenty-four hours, changing the water +once; drain, dry, place on a greased broiler, and broil over a moderate +fire about five minutes on each side, turning often. Spread with soft +butter and sprinkle with lemon juice. + + +113.--CREAMED CODFISH + + 1-1/2 cups hot milk 1 cup salt codfish flaked + 3 tablespoons flour 1/2 tablespoon butter + 1/8 teaspoon pepper + +Thicken milk with flour which has been mixed to a paste with cold water, +add pepper, and cook fifteen minutes; soak codfish for two hours in +lukewarm water, separate into small flakes, add to sauce, and simmer +five minutes; add butter just before serving. One beaten egg or one +hard-cooked egg chopped may be added. Serve with baked potatoes. + + +114.--FISH CAKES WITH PORK SCRAPS + + 1 package shredded codfish 1 egg well beaten + 2 cups hot mashed potato 2 tablespoons milk + 1/8 teaspoon pepper 1/4 pound salt pork + +Soak fish in lukewarm water fifteen minutes; drain, and squeeze in +cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat +well, shape into small flat cakes, and roll in flour; cut pork in thin +slices, and try out in frying pan; when crisp, but not burnt, remove to +platter; cook fish cakes in fat in pan until brown, and serve with a +piece of pork on each. + + +115.--FISH BALLS + +Follow recipe for Fish Cakes (see No. 114), but shape slightly with a +tablespoon, and cook in deep fat one minute. + + +116.--FISH HASH + +Follow recipe for Fish Cakes (see No. 114), but omit the egg and add +double the quantity of milk. Try out pork and remove scraps to platter; +spread hash in frying pan with the fat, and stir well; cook slowly until +well browned. Fold double, and serve with pork scraps. + + +117.--SALT CODFISH SOUFFLE + + 1 cup shredded codfish 2 tablespoons butter + 2 cups mashed potato (hot or cold) Dash of pepper + Yolks of 2 eggs Whites of 2 eggs + +Soak the fish in lukewarm water for ten minutes; drain and dry +thoroughly; mix with the potato; add egg yolks, which have been beaten +very light, and the butter and pepper. Beat well, and fold in the whites +of the eggs, which have been beaten stiff and dry. Put in a greased +baking dish, and bake about twenty minutes in a moderate oven. Half of a +green pepper and a slice of onion may be chopped and cooked in the +butter, and added to the potato and fish. + + +118.--SPANISH CODFISH + + 1 onion 1-1/2 cups tomatoes + 1 green pepper 3/4 cup salt codfish + 2 tablespoons bacon fat 1/4 teaspoon salt + +Chop onion and pepper, and cook in the bacon fat about five minutes; add +the tomatoes and simmer ten minutes; add codfish, which has been flaked +and freshened in lukewarm water, and salt if necessary. Simmer two +minutes and serve with border of boiled rice. + +FOOTNOTES: + +[6] For cooking fish for which recipes are not given in this Chapter, +see Time Table for Cooking (page 240). + + + + +CHAPTER IX + +MEATS[7] + + +119.--PRESSED BEEF + +Wash a four-pound piece of beef flank or any other of the cheaper cuts. +Cover with boiling water, bring to boiling point, and skim; slice and +add two carrots, two onions, and one white turnip; cook slowly for four +hours or until meat is very tender; add two teaspoons of salt when half +cooked; pack meat solidly into a deep bread pan, putting the grain of +the meat lengthwise; place pan in a shallow pan to catch the overflow, +put an empty bread pan on top of meat, and press with two heavy +flatirons; let stand in a cool place over night. Strain the stock, and +use for soups or sauces. + + +120.--PRESSED CORNED BEEF + +Select a four-pound piece of shoulder or lean end of brisket lightly +corned; wash well, cover with boiling water, and cook slowly for four +hours; pack and press as for Pressed Beef (see No. 119). The heat should +not be above the simmering point (185 deg. F.): if the water boils the meat +will be tough. + + +121.--ROAST BEEF + +The most economical cuts of beef for roasting are the shoulder, the face +of the rump, and the chuck ribs; they are all of good flavor and fairly +tender. When ordering a shoulder roast, have an inch slice cut off to +broil. The chuck roast should be ordered boned and rolled, and the bones +sent with it. Wipe beef with cheesecloth, place skin side down on a rack +in a roasting pan suitable for the size of the roast; dust with salt and +pepper, dredge with flour, and cook in a hot oven, basting every ten +minutes. When half roasted, turn over, dredge with flour, and finish +cooking. For a medium-cooked roast allow seventeen minutes for each +pound of meat. The oven should be very hot for the first fifteen +minutes, after which the heat should be reduced. + + +122.--POT ROAST OF BEEF + +A small aitchbone or a solid piece from the shoulder weighing about five +pounds makes an economical roast. Wash, dry, season with salt and +pepper, dredge with flour, and brown quickly in a hot frying pan or +Scotch kettle; place in kettle, half cover with water, cover closely, +and cook slowly four hours; when half cooked, season with salt and +pepper; add four small onions, two carrots, and one white turnip cut in +quarters; when cooked place meat on platter with vegetables around it; +remove fat from gravy, and thicken with flour mixed to a paste with cold +water, allowing one-fourth cup of flour to two cups of gravy. Color with +a few drops of kitchen bouquet if necessary. + + +123.--SHIN OF BEEF WITH CREOLE SAUCE + + 4 pounds shin of beef 1/2 onion chopped + 1/2 onion sliced 1/4 teaspoon celery salt + 1/2 carrot sliced 1/4 teaspoon paprika + 2 cups tomato 1/2 teaspoon salt + 1 green pepper chopped 4 tablespoons dried bread crumbs + +Wash meat, sprinkle with salt and pepper; put into an iron kettle or +earthen crock; add onion and carrot; cover closely, and bake in a slow +oven four hours. Remove meat from the bone; skim fat from stock. Cook +tomatoes, pepper, onion, and seasonings twenty minutes; add stock, +crumbs, and meat. The meat cooks in its own juice and will be very +tender. + + +124.--STUFFED SHIN OF BEEF + + 4 pounds shin of beef 1 small white turnip + 1 onion 1/2 teaspoon salt + 1 carrot 1 quart boiling water + +Have the bone removed and cracked; finely chop vegetables and stuff into +beef; place on a trivet in kettle with the bone; add boiling water, and +cook slowly for four hours. Skim when necessary. Remove meat, and +thicken gravy with flour mixed to a paste with cold water, allowing +one-fourth cup flour to two cups gravy. Color with a few drops of +kitchen bouquet. + + +125.--TO BROIL STEAK + +Wipe steak, trim off superfluous fat, place on a greased broiler with +fat towards the handle, and broil over a clear fire or under a gas +flame. Turn four or five times during the first minute, and then +occasionally. For steak an inch and a half thick, medium cooked, allow +twelve minutes to broil. Season with salt and pepper, and spread with +soft butter. A slice from the shoulder is a good and inexpensive cut. + + +126.--BROILED FLANK STEAK + +Follow directions for broiling steak (see No. 125), but, as flank steak +is thinner, broil only seven or eight minutes. Season with salt and +pepper, spread with one tablespoon of soft butter and one tablespoon of +tomato ketchup. + + +127.--STEAK COUNTRY STYLE + + 1-1/2 pounds flank steak 1/3 teaspoon salt + 4 onions 1/8 teaspoon pepper + 1 tablespoon flour 1/4 cup boiling water + +Pound the steak with a meat pounder or a wooden potato masher to break +the tough fibers. Sear quickly on each side in a very hot frying pan; +peel and chop onions, dredge with flour, and put in pan with the steak; +add salt and pepper; cover closely, and cook slowly an hour and a half. +Put steak on platter, add boiling water to onions, and pour around +steak. Serve with hashed brown potatoes. + + +128.--BROILED CHOPPED BEEF + +Put one pound and a half of any of the cheaper cuts of beef through the +meat chopper; season with pepper and salt, and pat lightly into a flat +cake an inch thick; place carefully on a greased broiler, and broil +about eight minutes for a medium-cooked steak. Spread with soft butter. + + +129.--HAMBURG MEAT CAKES + + 1 pound beef 1 teaspoon salt + 1 thin slice salt pork 1/8 teaspoon pepper + 1/4 cup dried crumbs 1/2 cup milk + +Use any of the cheaper cuts of beef; put through the meat chopper with +the salt pork, add crumbs, seasoning, and milk; mix well, shape into +small flat cakes, roll in flour, and saute slowly in beef drippings +until brown, allowing ten minutes for each side. Remove meat to platter; +add two tablespoons of flour to the fat in the pan, and stir until +brown; add one-fourth teaspoon each of mustard, salt, and paprika, and +one cup of boiling water. Stir until smooth, and pour around meat cakes. +One teaspoon of grated onion may be added to meat. + + +130.--BEEF AND BACON CAKES + + 1 pound flank of beef 1/2 cup water + 3 slices bacon 1/4 teaspoon salt + 1/4 cup dried bread crumbs Dash of cayenne + +Put meat and bacon through chopper; add crumbs, water, and seasonings; +mix well, form into small flat cakes, and saute in bacon fat. + + +131.--BEEF LOAF + + 2 pounds shoulder trimmings chopped 1-1/2 teaspoons salt + 1/4 pound salt pork chopped 3 common crackers rolled fine + 1/2 teaspoon pepper 1 cup milk + +Mix in order given and bake in a deep pan about two hours in a slow +oven. Serve hot with Tomato Sauce (see No. 203) or Creole Sauce (see No. +191), or serve cold, sliced. One teaspoon of poultry seasoning may be +added if desired. + + +132.--CASSEROLE OF BEEF + + 1 pound of shoulder trimmings 1 tablespoon pearl tapioca + 1 tablespoon flour 1-1/4 teaspoons salt + 2 potatoes 1/4 teaspoon paprika + 1 carrot 1 tablespoon tomato ketchup + 1 onion Cold water + +Cut beef into inch pieces, sear quickly in hot frying pan, dredge with +flour, and put into casserole; cut potatoes into cubes or balls; put +carrot and onion through meat chopper; mix vegetables, and add to meat; +add tapioca and seasonings, cover with cold water (a little of the water +should be put into the frying pan to obtain all the flavor of the meat, +and then added to the rest). Cover, and bake slowly two and a half +hours. Any of the other cheaper cuts of meat may be used. Serve with +spinach or cold slaw. + + +133.--CREAMED DRIED BEEF WITH CHEESE + + 1/4 pound dried beef 1 cup milk + 1-1/2 tablespoons butter 2 tablespoons grated cheese + 2 tablespoons flour 2 tablespoons ketchup + +Cut beef in small pieces, cover with boiling water, let stand five +minutes, and drain; melt butter, add beef, and stir until hot; add flour +and milk, and stir until smooth; add cheese and ketchup, and stir until +cheese is melted. Serve with baked potatoes. + + +134.--AMERICAN CHOP SUEY + + 2 tablespoons bacon fat 1 cup cooked spaghetti + 1 onion finely chopped 1/2 teaspoon salt + 3/4 pound flank beef chopped fine 1/8 teaspoon pepper + 1 can condensed tomato soup + +Cook onion and beef in fat until brown; add tomato, spaghetti, and +seasonings, and simmer ten minutes. + + +135.--BROWN FRICASSEE OF LAMB + + 2 pounds forequarter lamb 2 white turnips + 2 quarts boiling water 2 carrots + 1-1/2 teaspoons salt 5 tablespoons flour + 2 onions 1/4 teaspoon kitchen bouquet + +Cut lamb in pieces the size of a chop, trim off nearly all fat, add +boiling water, heat to boiling point, and skim; add salt and vegetables +(left whole), and simmer for two hours; remove meat, season with salt +and pepper, dredge with flour, and saute with two tablespoons of fat in +a hot frying pan until brown; to the fat in the pan add the flour, and +stir until brown, add two cups of stock, and stir until smooth; color +with kitchen bouquet, add pepper, and salt if necessary. Slice +vegetables, and serve with meat. Use left-over stock for soups or +sauces. + + +136.--CASSEROLE OF LAMB + + 1-1/2 pounds forequarter lamb 2 tablespoons rolled oats + 1/2 cup each white turnip, carrot, 1/4 teaspoon pepper + and onion finely chopped 1-1/2 teaspoons salt + 1 cup tomato 3 cups hot water + +Remove fat and cut meat into inch pieces; put into a casserole with +vegetables, oats, seasonings, and water, and cook in a moderate oven two +hours. + + +137.--LAMB CHOPS + +Chops from the forequarter are much cheaper than loin or kidney chops. +They contain more bone, but are tender and of good flavor, if well +cooked. Cook the same as Lamb Cutlets (see No. 138). The time of cooking +may vary slightly according to the thickness of the meat. + + +138.--LAMB CUTLETS + +Have a small forequarter of lamb cut in pieces for serving; select the +best pieces, trim, and skewer into shape. Season lightly with salt and +pepper, dip in egg and crumbs, and fry in deep fat about seven minutes; +or dip in flour, and saute on each side about ten minutes; or broil on +each side about five minutes. The rest of the forequarter can be used +for fricassee, Scotch broth, croquettes, and many other dishes. + + +139.--ROLLED ROAST OF LAMB + +Order a small forequarter of lamb boned and rolled; have the bones sent +with the meat; wash bones and meat, put bones in kettle, put meat on +top; add one sliced onion, one sliced carrot, one bay leaf, and a sprig +of thyme. Cover with two quarts of boiling water, and simmer for two +hours, skimming when necessary; add two teaspoons of salt after meat has +cooked one hour. Remove meat to a roasting pan, sprinkle with salt and +pepper, dredge with flour, and roast in a hot oven about half an hour. +To the drippings in the pan add four tablespoons of flour and stir until +brown; add one and a half cups of stock which has been strained and had +fat removed; stir until smooth and serve with meat. The left-over stock +should be used for soups and sauces. The forequarter of lamb, although +quite fat, is tender and of good flavor, and costs much less than a leg +of lamb. + + +140.--BROWN FRICASSEE OF FOWL + +Clean, singe, and cut up a four-pound fowl, place in a kettle, cover +with boiling water, add one whole onion, and one carrot cut in halves, +and cook slowly for three hours, or until tender; add two teaspoons of +salt when half cooked; remove fowl, season with salt and pepper, dredge +with flour, and brown in one-quarter of a pound of fat salt pork tried +out in the frying pan. Remove fowl to platter, and make a sauce in the +pan with four tablespoons of fat, five tablespoons of flour browned +together, and two cups of stock. Pour over fowl, and garnish with toast +points or small, thin baking powder biscuit. The remainder of the stock +may be used for soup or sauce, or for Celery Toast (see No. 462). + + +141.--ROAST FOWL + +Clean and singe a five-pound fowl; stuff with Bread Stuffing (see No. +208), truss, place on a trivet in a pan suited to the size of the fowl, +dredge with flour, cover with thin slices of fat salt pork, and bake in +a slow oven three hours, basting every fifteen minutes. Put into the pan +the chicken fat (which was removed when cleaning) and use for basting. +Dredge with flour twice while cooking. Cook the giblets in boiling water +one hour, and chop fine; make a gravy in the pan, allowing four +tablespoons each of fat and flour, and the water in which giblets were +cooked, with enough boiling water added to make two cups; season with +salt and pepper, and add the giblets. If cooked slowly and basted often, +a fowl will be as tender as a chicken. + + +142.--CHICKEN PIE + +Use the remnants of cold roast or fricasseed fowl. If roast fowl is +used, make stock by covering bones and left-over gravy with cold water +and simmering an hour or more; to three cups of stock add one-half onion +chopped, two potatoes cut in half-inch cubes, one teaspoon salt, and +one-eighth teaspoon pepper, and boil fifteen minutes; thicken with +one-half cup of flour mixed to a paste with cold water; put chicken in a +baking dish, add stock and potato, and cover with small biscuit made by +Baking Powder Biscuit (see No. 424) or Shortcake (see No. 441) recipes. +Bake in a hot oven about twenty minutes or until biscuit are done. If +the amount of chicken is scant, add one or two hard-cooked eggs sliced. + + +143.--POTTED PIGEONS + + 4 pigeons 1/2 teaspoon salt + Bread Stuffing (see No. 208) 1/8 teaspoon pepper + 4 tablespoons bacon fat 2 cups boiling water + 1/2 onion sliced 3 tablespoons flour + 1/2 carrot sliced 4 tablespoons cold water + 1 cup celery tops + +Clean pigeons, wipe dry, stuff, and truss neatly into shape. Brown in +hot bacon fat in the frying pan, and place in a casserole dish or bean +pot; add vegetables, seasonings, and boiling water. Cover, and bake in a +slow oven three hours. Remove pigeons to serving dish, thicken the stock +with the flour mixed to a paste with cold water; cook ten minutes, +strain, and pour over pigeons. The giblets may be cooked in boiling +salted water about ten minutes, chopped, and added to the sauce. + + +144.--COUNTRY CLUB RABBIT + +Cut a young rabbit in pieces for serving; sprinkle with salt and pepper; +dip in flour, then in egg, and coat thickly with crumbs; put into a +well-greased baking pan, and bake in a hot oven about half an hour, +basting often with bacon fat. Arrange rabbit on serving dish, and make +a brown sauce in the pan, using three tablespoons each of bacon fat and +flour, one teaspoon of grated onion, and one and one-half cups of stock, +milk, or boiling water. Season with one-half teaspoon of salt, +one-fourth teaspoon paprika, and two tablespoons tomato ketchup. + + +145.--CASSEROLE OF RABBIT AND OKRA + + 3 slices bacon 1/4 teaspoon pepper + 1 rabbit 2 cups boiling water + 1 onion finely chopped 1 cup tomatoes + 3 tablespoons flour 1 pint okra sliced + 1-1/4 teaspoons salt + +Cut bacon into one-inch pieces, and cook in frying pan until brown; +remove bacon; cut rabbit in pieces for serving and soak half an hour in +cold salted water; drain, dredge with flour, brown in bacon fat, and put +with cooked bacon in a casserole dish; cook onion in bacon fat until +brown; add flour, salt, pepper, and boiling water; stir until smooth, +and pour over rabbit; add tomato and okra, sprinkle with salt; cover, +and bake in a moderate oven one hour and a half. + + +146.--ROAST PORK + +Have the bone removed from a six-pound fresh shoulder of pork; wash, +dry, and stuff with Bread Stuffing (see No. 208) or Peanut Stuffing (see +No. 211); season with salt and pepper, dredge with flour, and roast in a +moderate oven about two and three-quarters hours. Baste often, and be +sure oven is not too hot, as pork must cook slowly. This is an excellent +cut, and less expensive than the loin or fresh leg. Strain the fat and +add it to the frying fat, or use in place of lard. Have the bones sent +and use for stock. Serve with Dark Red Apple Sauce (see No. 663). + + +147.--PORK CHOPS BAKED WITH POTATOES + +Pare potatoes, and cut in thin slices; wash, drain, season with salt and +pepper, and put into a baking dish; cover with small pork chops from +which part of the fat has been removed; dust with salt, pepper, and +flour; add half a cup of boiling water, and bake in a hot oven about +forty minutes. Turn chops when half cooked. + + +148.--SAUSAGE CAKES + + 1/2 pound sausage meat 1/3 cup hot water + 1 teaspoon grated onion 1/3 cup sifted crumbs + 1/4 teaspoon salt + +Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot +oven about twenty minutes, or until brown. + + +149.--SAUSAGE CAKES BAKED WITH APPLE + + 1 pound sausage meat 4 apples + +Shape meat into small flat cakes, and put in the center of a dripping +pan; core apples, cut into half-inch slices, and put around sausage. +Bake in a hot oven until brown, basting frequently with the fat from the +sausage. + + +150.--SAUSAGES WITH OYSTERS AND EGGS + + 4 small sausages 2 eggs slightly beaten + 1 teaspoon grated onion 1/4 teaspoon salt + 1 cup small oysters + +Cut sausages into half-inch bias slices, and cook with onion in a hot +frying pan until brown; add oysters, and cook until edges ruffle; add +eggs and salt, and scramble until firm. + + +151.--BREAKFAST BACON + +Lay slices of bacon close together on a fine wire broiler, place broiler +over a dripping pan, and bake in a hot oven about ten minutes or until +bacon is brown and crisp. Avoid burning. Save fat for cooking. + + +152.--BROILED HAM + +Ham for broiling should be cut in very thin slices. Trim off superfluous +fat, cover ham with lukewarm water, and stand on back of range for +fifteen minutes; dry, and broil over clear fire until fat is brown. + + +153.--BAKED SLICED HAM + +Order a small slice of ham cut an inch and a half thick; cover with warm +water, and place on the back of the range for an hour. Drain ham, cover +with a mixture of two tablespoons of flour, two tablespoons of brown +sugar, one-half teaspoon of mustard, and a dash of cayenne. Put a few +small bits of the fat on top, and bake twenty-five minutes in a moderate +oven. Place ham on platter, pour off fat in the pan, add one-fourth cup +of cider or weak vinegar; bring to boiling point, and pour around ham. + + +154.--HAM LOAF + + 1 pound raw ham 2 beaten eggs + 1 cup dried crumbs 1/4 teaspoon mustard + 1 cup boiling water 1/4 teaspoon salt + +Put ham, including the fat, through meat chopper; add crumbs, water, +eggs, and seasonings; mix well, and bake in a small bread pan, in a slow +oven, an hour and a half; or cook in steamer two hours. + + +155.--ROAST BREAST OF VEAL STUFFED + +Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see +No. 209); skewer neatly into shape, dredge with flour, season with salt +and pepper, and cover with two thin slices of fat salt pork; place on +rack in dripping pan, and roast in a moderate oven two hours, basting +often. Serve with gravy made from drippings in the pan, three +tablespoons of flour, and one and one-half cups of water. Season with +salt and pepper, and strain. + + +156.--VEAL WITH VEGETABLES + + 3 pounds knuckle of veal 2 cups hot water + 1/2 cup each of finely chopped onion, 1-1/4 teaspoons salt + carrot, turnip, and celery 1/4 teaspoon paprika + 1/4 cup pearl barley + +Order veal cut in three-inch lengths; remove meat from bone, and put in +a casserole dish; add vegetables, barley (which has been soaked for an +hour in cold water), hot water, and seasonings; place the pieces of +bone, cut edge down, on top; cover closely, and bake in a moderate oven +two and a half hours. Remove the bones before serving. + + +157.--VEAL LOAF (Baked) + + 2-1/2 pounds raw veal 1 cup dried and sifted crumbs + 1/4 pound salt pork 1/2 cup boiling water + 1/2 teaspoon pepper 1/2 cup milk + 2 teaspoons salt +Put veal and pork through the meat chopper; add pepper, salt, crumbs, +water, and milk. Mix well, press into a deep pan, cover with paper, and +bake slowly for two hours. Serve hot or cold. A teaspoon each of +poultry seasoning and grated onion may be added. + + +158.--VEAL LOAF (Boiled) + + 4 pounds knuckle of veal 4 cups hot water + 1 onion 1/2 package gelatine + 1 bay leaf 1/4 cup cold water + 4 cloves Juice of 1 lemon + 2-1/2 teaspoons salt 1 hard-boiled egg + 1/2 teaspoon pepper 2 gherkins + +Cook veal with seasonings in hot water until meat is very tender; +strain, remove fat and bone, and chop meat; soak gelatine in cold water, +add to strained stock in which meat was cooked, add meat and lemon +juice, cool, and turn into deep pan which has been garnished with slices +of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for +several hours before serving. + + +159.--POTTED HEAD + + 1 calf's head 1/2 teaspoon paprika + 1 pound lean fresh pork 1 teaspoon onion juice + 6 cups boiling water 1 teaspoon poultry seasoning + 1-3/4 teaspoons salt + +Have head split and dressed at the market; singe, wash well, put in +kettle with pork and boiling water, cover, and simmer three hours. +Remove bones, and put meat through chopper; reduce stock to one and +one-half cups, strain, and add, with seasonings, to the meat. Press into +a bread pan and put in a cold place. Serve sliced cold, or dip slices in +egg and crumbs, and fry in deep fat. + + +160.--BRAISED LIVER + + 3 pounds liver 1/2 teaspoon salt + 1-1/2-inch cube salt pork 1/8 teaspoon pepper + 1/3 cup onion finely chopped 2 cups boiling water + 1/3 cup celery finely chopped 1/4 cup flour + 1/3 cup carrots finely chopped + +Soak liver in cold salted water for half an hour, scald, remove skin, +and dredge with flour; cut pork in thin slices, and try out in frying +pan; brown liver in pork fat, and place in an earthen dish or kettle, +add vegetables, seasonings, and water which has first been put in the +frying pan; cover closely, and bake three hours in a slow oven, adding +water if necessary; remove liver, and thicken gravy and vegetables with +one-fourth cup of flour mixed to a paste with cold water. + + +161.--BROWN FRICASSEE OF LIVER + + 1 pound liver 4 tablespoons flour + 2 cups boiling water 3/4 teaspoon salt + 2 tablespoons bacon fat 1/4 teaspoon paprika + 1 tablespoon grated onion 6 slices of toast + +Cut liver into half-inch cubes, and soak in cold salted water fifteen +minutes; drain; cover with the boiling water, and simmer six minutes; +cook bacon fat, onion, and flour until brown; add seasonings, and stock +in which liver was cooked; stir until smooth; add liver, and pour over +toast or small, thin baking powder biscuit. + + +162.--CHICKEN LIVERS AND BACON + +Cook chicken livers in boiling salted water fifteen minutes; put each +liver on half of a slice of bacon, fold other half over liver, and bake +in a hot oven until bacon is crisp; moisten slices of toast with the +stock in which livers were cooked, and serve two pieces of bacon and +livers on toast for each person. + + +163.--FRIED LAMB'S LIVER AND BACON + +Cut liver in one-third-inch slices; soak in cold water for half an hour; +drain, dry, and cook in hot deep fat, with six slices of bacon, until +brown. + + +164.--LAMBS' KIDNEYS IN BROWN SAUCE + + 6 lambs' kidneys 1/4 teaspoon paprika + 1-1/2 cups boiling water 1/2 teaspoon onion juice + 1-1/2 tablespoons butter 1 teaspoon Worcestershire sauce + 3 tablespoons flour Few drops kitchen bouquet + 1/2 teaspoon salt 6 slices of toast + +Split kidneys and soak in cold water half an hour; drain; cover with +boiling water, and simmer five minutes; skim out of water, and cut in +small dice; brown the butter, add the flour, and brown well; add the +water in which the kidneys were cooked, and stir until smooth; add +kidneys and seasonings, and serve on toast. + + +165.--DEVILLED KIDNEYS + + 6 lambs' kidneys, split 1 tablespoon Worcestershire sauce + 3 tablespoons drippings 1 teaspoon mustard + 1 tablespoon chopped onion 1/4 teaspoon salt + 3 tablespoons flour Dash of cayenne + 1 cup water or stock + +Scald, skin, and split kidneys; cook with fat and onion five minutes, +and remove from the pan. To the fat in the pan add flour, and stir until +brown; add liquid, and stir until smooth; add seasonings and kidneys. +Serve on toast or with mashed potato border. + + +166.--SPANISH TRIPE + + 1 pound fresh boiled tripe 1/2 cup chopped white cabbage + 1/2 can tomatoes 3/4 teaspoon salt + 1/2 onion chopped Few grains cayenne + 1/2 green pepper chopped 2 slices bacon + +Cut tripe in small pieces for serving and put in greased casserole dish; +scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over +tripe; cut bacon into bits, put on top, and bake in a moderate oven one +hour. + + +167.--TRIPE FRIED IN BATTER + + 1 pound fresh boiled tripe 1 cup flour + 1 slice onion 1-1/2 teaspoons baking powder + 2 cloves 1/4 teaspoon salt + 1/2 bay leaf 1 egg well beaten + 1 tablespoon vinegar 1/3 cup water + +Cut tripe in pieces the size of a large oyster, cover with boiling +water, add seasonings, simmer fifteen minutes, and drain. Make a batter +of flour, baking powder, salt, egg, and water. Dry each piece of tripe, +dip in batter, and fry in deep fat for one minute. Serve with Sauce +Tartare (see No. 202) or Russian Dressing (see No. 341). + + +168.--TRIPE FRIED IN CRUMBS + +Prepare tripe as for Tripe Fried in Batter (see No. 167); dip each piece +of tripe first in tomato ketchup, then in crumbs, then in beaten egg, +and then in crumbs again. Fry in deep fat for one minute, and drain on +soft paper. + + +WARMED-OVER MEATS + + +169.--SAVORY BEEF + + 1-1/2 cups tomatoes 1-1/2 cups cold roast beef + 1/3 cup beef gravy 2 cups cooked spaghetti + 1/2 onion 1/2 cup bread crumbs + 4 cloves 2 tablespoons beef drippings + 1 teaspoon salt 1 tablespoon butter + 1/8 teaspoon pepper + +Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press +through a sieve; add beef cut in small pieces, and spaghetti, and pour +into a greased baking dish; cover with crumbs which have been mixed with +the drippings and butter melted together. Bake in a moderate oven about +fifteen minutes. A can of condensed tomato soup may be used in place of +the tomato sauce. Any meat may be used. + + +170.--SCALLOPED CORNED BEEF + + 2 tablespoons beef drippings 1 cup corned beef stock + 5 tablespoons flour 3/4 cup hot milk + 1 teaspoon grated onion 1-1/2 cups corned beef + 1/4 teaspoon paprika cut in half-inch cubes + 1/4 teaspoon celery salt 1/2 cup Buttered Crumbs (see No. 472) + +Melt drippings, add flour, onion, and seasonings, and cook two minutes; +add stock and milk, and stir until smooth; add meat, and put into a +greased baking dish; cover with crumbs, and bake until crumbs are +brown. + + +171.--BAKED HAM AND POTATO + + 3 cups well-seasoned mashed potato 6 pimolas chopped + 1 cup chopped cooked ham 1/2 cup hot milk + 1 teaspoon grated onion 1/4 cup crumbs + 1 teaspoon chopped parsley 1 tablespoon bacon fat + 1/2 teaspoon mustard + +Mix potato, ham, seasonings, and milk, put into a greased baking dish, +cover with crumbs which have been mixed with melted bacon fat, and bake +in a hot oven until brown; or prepare half of mixture, spread in egg +shirrers, make a depression with the back of a spoon, and into it +carefully break an egg; cover with crumbs, and bake until egg is set. + + +172.--HAM MOUSSE + + 1-1/2 cups chopped cooked ham 1 teaspoon mixed mustard + 1/2 cup soft bread crumbs 1/4 teaspoon paprika + 1 tablespoon gelatine Whites of 2 eggs + 1 cup hot milk + +Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and +add to crumbs with mustard and paprika; beat the whites of eggs very +stiff and fold lightly into mixture. Put into a deep pan or mold, and +place on ice until firm. A little salt may be needed. + + +173.--CORNED BEEF HASH WITH BEETS + + 1-1/2 cups corned beef 3/4 teaspoon salt + 2 cups cooked potatoes 1 teaspoon Worcestershire sauce + 1/2 cup cooked beets 1/4 cup stock or water + 1 teaspoon grated onion 2 tablespoons beef drippings + +Have meat, potatoes, and beets coarsely chopped; add seasonings and +stock; melt fat in frying pan, and, when very hot, add hash; cook +slowly until a rich brown crust is formed; fold, and serve on a hot +platter. If meat is very fat, use less fat in frying pan. + + +174.--SAVORY HASH (Baked) + + 1 cup cold meat cut fine 1 cup tomatoes + 2 cups cold cooked potatoes 3/4 teaspoon salt + 1/2 onion finely chopped 1/8 teaspoon pepper + 2 stalks celery chopped, or 2 tablespoons melted bacon fat + 1/4 teaspoon celery salt or beef drippings + +Mix, and bake in casserole in moderate oven forty-five minutes. + + +175.--SOUTHERN HASH + + 4 raw potatoes 3/4 cup stock or water + 2 green peppers 1-1/2 cups cold chopped beef + 2 tomatoes Salt and pepper + 1 onion Toast points + +Put vegetables through the meat chopper, using coarse cutter; cook in +the stock, covered, until tender; add beef, salt, and pepper, and when +hot turn on a platter and garnish with toast points. If corned beef and +stock are used, use salt with care. + + +176.--LIVER PATTIES + + 2 cups chopped cooked liver Salt and pepper + 2 cups mashed potato Coarse stale bread crumbs + 2 tablespoons finely chopped pickles + +Mix liver, potato, and pickles, and season with salt and pepper. Grease +patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake +fifteen minutes in a hot oven, turn out on serving dish, and serve with +Brown Sauce (see No. 185) or Tomato Sauce (see No. 203). + + +177.--MEAT AND TOMATO PIE + + 2 cups cooked meat cut in inch pieces 1/2 cup gravy or stock + 1 can tomatoes drained 1/2 teaspoon onion juice + Salt and pepper 1 teaspoon Worcestershire sauce + 1/4 cup fine crumbs Quick Drop Biscuit (see No. 429) + +In a deep dish arrange in alternate layers meat and tomatoes cut in +pieces; season each layer with salt and pepper, and sprinkle with +crumbs; add onion and Worcestershire sauce to gravy, and pour over all; +bake twenty minutes in a hot oven; remove from oven, and drop biscuit +mixture by spoonfuls on top; bake about fifteen minutes longer. Use +tomato juice for soup or sauce. + + +178.--MEAT SOUFFLE + + 1/2 cup dry bread crumbs 1/2 onion chopped fine + 1-1/2 cups hot stock or milk 1-1/2 teaspoons salt + 1 tablespoon butter 1/2 teaspoon paprika + 1-1/2 cups chopped meat Yolks of 2 eggs + 1 cup celery or white cabbage chopped fine Whites of 2 eggs + +Mix in the order given, beating the yolks until thick and light, and the +whites until very stiff. Bake in a moderate oven about half an hour. Any +left-over meat may be used. + + +179.--MEAT SHORTCAKE + + 1-1/2 cups cooked meat chopped 1/4 teaspoon paprika + 1/2 cup celery tops chopped 1/2 teaspoon dry mustard + 1 teaspoon grated onion 1 cup meat gravy or thickened stock + 1/4 teaspoon salt + +Mix ingredients, simmer for fifteen minutes, and put between layers of +Shortcake (see No. 441). + +FOOTNOTES: + +[7] Recipes for using only the cheaper cuts of meat are given in this +Chapter. For cooking poultry, game, and other cuts of meat, see Time +Table for Cooking (page 240). + + + + +CHAPTER X + +SAUCES AND STUFFINGS FOR FISH AND MEATS + + +180.--ANCHOVY SAUCE + +Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy +paste and one tablespoon of lemon juice. + + +181.--BANANA SAUCE + + 2 bananas Few grains cayenne + 1 tablespoon butter Few grains salt + 1 teaspoon sugar 2 teaspoons Worcestershire sauce + Juice of 1/2 lemon 1 teaspoon horseradish + +Peel and scrape bananas, and force through coarse sieve; melt butter, +add sugar, lemon juice, seasonings, and bananas; stir until hot, and +serve with cold roast beef. + + +182.--BECHAMEL SAUCE + + 1 cup white stock 2-1/2 tablespoons flour + 1 slice onion 1/2 teaspoon salt + 1 slice carrot Few grains cayenne + Sprig of parsley 1 teaspoon butter + 1 tablespoon shortening + +Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; +melt shortening, add flour, and blend well; add stock and seasoning, and +stir until smooth; add butter just before serving. + + +183.--BLACK BUTTER + + 1/3 cup butter 1/4 teaspoon Worcestershire or + 2 tablespoons vinegar Brand's A 1 sauce + 1/4 teaspoon onion juice + +Cook butter until brown, but do not burn; simmer vinegar, onion juice, +and sauce five minutes, and add to butter. Serve with cauliflower, +celery, fried eggs, or fish. A tablespoon of chopped capers or parsley +may be added. + + +184.--BREAD SAUCE + + 1-1/2 cups milk Sprig of parsley + 1/2 onion 1/4 teaspoon paprika + 2 cloves 1/2 teaspoon salt + Bit of bay leaf 1/3 cup soft bread crumbs + +Scald milk and seasonings, except salt, in double boiler half an hour, +strain, add salt and soft crumbs, and simmer ten minutes. + + +185.--BROWN SAUCE + + 1 cup brown stock 1/4 teaspoon salt + 1 slice onion chopped 1/8 teaspoon pepper + 1 slice carrot chopped 1-1/2 tablespoons butter + 1 sprig parsley 2-1/2 tablespoons flour + 2 cloves + +Simmer stock, vegetables, and seasonings for fifteen minutes, and +strain; brown the butter, add flour, and brown, add stock, and beat +until smooth. Any stock may be colored with a few drops of kitchen +bouquet, and used; or beef cubes or extract may be used with water +instead of stock, but in that case less salt and pepper should be used. + + +186.--CAPER SAUCE + +To recipe for Drawn Butter (see No. 194) add one-fourth cup of capers. + + +187.--CELERY SAUCE + + 1 cup celery chopped 1/8 teaspoon pepper + 1 teaspoon grated onion 1/2 cup milk + 1 cup boiling water 1 tablespoon butter + 1/4 teaspoon salt 2 tablespoons flour + +Simmer celery, onion, water, and salt for half an hour; add pepper and +milk, and thicken with butter and flour creamed together. + + +188.--CHEESE SAUCE + + 1 tablespoon butter 1/4 teaspoon salt + 1-1/2 tablespoons flour 1/4 teaspoon mustard + 1 cup milk 1/4 teaspoon paprika + 1/3 cup cheese cut fine + +Melt butter, add flour, and blend well; add milk and stir until smooth; +add cheese and seasonings, and stir until cheese is melted. + + +189.--CHEESE SAUCE WITH CHIVES + +Follow directions for Cheese Sauce (see No. 188), and just before +serving add one tablespoon of finely chopped chives. Serve with any +white fish, or with plain omelet. + + +190.--CIDER SAUCE + + 2 tablespoons bacon fat 1/4 teaspoon paprika + 2 tablespoons flour 1/8 teaspoon salt + 1 cup cider 1/8 teaspoon mustard + +Blend bacon fat and flour, add cider, and stir until boiling point is +reached; add seasonings and simmer one-half hour. Serve with roast pork +or ham. + + +191.--CREOLE SAUCE + + 1/2 can tomatoes 1 tablespoon flour + 2 tablespoons bacon fat 1/4 teaspoon salt + 1/2 onion 1 teaspoon Worcestershire sauce + 1 green pepper + +Cook tomatoes until reduced to one cup; peel and finely chop onion; +remove seeds and veins from pepper, chop, and cook with onion in bacon +fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir +well; add tomato, and simmer five minutes. + + +192.--CROQUETTE SAUCE + + 3 tablespoons shortening 1/4 teaspoon salt + 1/3 cup bread flour 1/8 teaspoon pepper + 1 cup milk + +Proceed as for White Sauce (see No. 207). Stock may be used in place of +milk, and the seasonings may be varied according to the croquette +material, using a few drops of onion juice, a dash of nutmeg, cayenne, +paprika, or a small quantity of table sauce or ketchup. + + +193.--CUCUMBER SAUCE + +Pare and grate two small cucumbers, drain, and season with salt, pepper, +and vinegar. Serve with fish. + + +194.--DRAWN BUTTER + + 2 tablespoons butter 1/4 teaspoon salt + 2 tablespoons flour 1/8 teaspoon pepper + 1 cup hot water 1 teaspoon butter + +Cook butter until it bubbles, stir in flour, add hot water, salt, and +pepper, and beat until smooth; add butter in small pieces just before +serving. + + +195.--EGG SAUCE + +Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one +hard-cooked egg coarsely chopped. + + +196.--HOLLANDAISE SAUCE + + 1/4 cup butter 1/2 cup hot water + 1 tablespoon flour 1 egg yolk + 1/2 teaspoon salt 1 tablespoon lemon juice + Few grains cayenne + +Cream half of the butter with flour, salt, and cayenne; add hot water, +and cook over hot water for ten minutes, stirring constantly until +thickened; add egg yolk slightly beaten, lemon juice, and remainder of +butter; cook about two minutes, or until thick; beat well, and serve at +once. + + +197.--HORSERADISH SAUCE + +To recipe for Bread Sauce (see No. 184) add one-third cup grated +horseradish and the juice of half a lemon. + + +198.--MINT SAUCE + + 1 bunch mint 2 tablespoons sugar + 1/4 cup boiling water 1/4 teaspoon salt + 1/4 cup vinegar Few grains cayenne + +Wash and dry mint, pick leaves, and chop very fine, add other +ingredients, put on back of range, and keep warm for half an hour. + + +199.--MUSHROOM SAUCE + +Wash six mushroom caps, cut in small pieces, and simmer with one +teaspoon of butter for ten minutes. Add to recipe for Brown Sauce (see +No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms +are fresh and tender the stems may be used also. + + +200.--MUSTARD PICKLE SAUCE + +To Drawn Butter (see No. 194) add two tablespoons of mixed mustard +pickles chopped. + + +201.--ORANGE MINT SAUCE + + 1/4 cup vinegar 1 tablespoon sugar + 4 cups orange juice 1/4 cup mint leaves chopped + 1/4 teaspoon orange rind + +Let stand on back of range for half an hour, and serve cold. + + +202.--SAUCE TARTARE + +To one cup Mayonnaise Dressing (see No. 339) add three tablespoons +finely chopped mixed pickles and one tablespoon finely chopped parsley. + + +203.--TOMATO SAUCE + + 1-1/2 cups tomatoes 1/2 teaspoon salt + 1/2 cup hot water 1/4 teaspoon paprika + 1 slice onion 2 tablespoons bacon fat + 1 clove 4 tablespoons flour + 1 teaspoon sugar + +Simmer tomatoes, water, and seasonings for fifteen minutes, and press +through a sieve; thicken with bacon fat and flour blended together, and +cook five minutes. If tomatoes are very acid, add a pinch of soda. + + +204.--SAUCE FOR ROAST PORK OR GOOSE + +Pour off most of fat in the pan, leaving two tablespoons; add three +tablespoons of flour and one and a half cups of boiling water, and stir +until smooth. Season with one-third teaspoon salt and one teaspoon each +of mixed mustard, vinegar, and Brand's A 1 sauce. + + +205.--SHARP SAUCE + + 1-1/2 cups vinegar 1/2 teaspoon paprika + 1 tart apple chopped fine 1-1/2 teaspoons Worcestershire sauce + 1 onion chopped fine 1-1/2 cups brown sugar + 1/4 teaspoon salt 1-1/2 teaspoons cornstarch + +Heat vinegar, add apple, onion, and seasonings; when boiling stir in the +sugar and cornstarch mixed together; cook fifteen minutes. Serve cold +with ham or pork. + + +206.--SOUBISE SAUCE + +Follow recipe for White Sauce (see No. 207), and add one-fourth cup of +stock, and three onions which have been cooked until tender in boiling +salted water and then drained and chopped. + + +207.--WHITE SAUCE + + 2 tablespoons shortening 1/4 teaspoon salt + 2 tablespoons flour 1/8 teaspoon pepper + 1 cup milk + +Melt shortening, add flour, and stir until well blended; add milk and +seasonings, and beat with wire whisk until smooth. For a thin sauce, use +one and one-half tablespoons flour. + + +208.--BREAD STUFFING + + 1/4 cup beef drippings or bacon fat 1/4 teaspoon pepper + 1 teaspoon grated onion 2 teaspoons poultry seasoning + 2 cups soft stale bread crumbs 1/2 cup boiling water + 1/2 teaspoon salt + +Melt fat in the frying pan, add onion and crumbs, and stir until crumbs +begin to brown; add seasonings and boiling water; cool slightly before +using. + + +209.--CRUST STUFFING + + 3 cups bread crusts broken 1 cup boiling water + and dried in oven 1 tablespoon grated onion + 1/2 teaspoon salt 1/4 teaspoon pepper + 1/4 cup sausage fat 1 tablespoon poultry seasoning + +Put crusts in a bowl, add salt, sausage fat, and boiling water; let +stand ten minutes; mix well, and add seasonings. + + +210.--FISH STUFFING (Bread) + + 2 tablespoons shortening 1 teaspoon grated onion + 1 cup soft stale bread crumbs 1 teaspoon chopped parsley + 1/4 teaspoon salt 1 tablespoon chopped pickles + 1/8 teaspoon pepper 1/4 cup boiling water + +Melt shortening, add crumbs, and stir until crumbs are golden brown, +then add seasonings and water. The pickles may be omitted, or capers may +be used in place of them. + + +211.--PEANUT STUFFING + + 1 cup dried bread crumbs 1/2 teaspoon salt + 2/3 cup boiling water 1/4 teaspoon paprika + 2 tablespoons bacon fat 1 teaspoon grated onion + 3/4 cup shelled peanuts + +Mix bread crumbs with boiling water and bacon fat, add peanuts finely +chopped, and seasonings. + + + + +CHAPTER XI + +EGGS + + +212.--BOILED EGGS + +For a soft-boiled egg, place egg in rapidly boiling water and boil from +three to five minutes. For hard-boiled eggs, place in rapidly boiling +water and boil twenty minutes, or cover with boiling water and cook in +the double boiler one hour. For a soft-cooked egg, not boiled, place egg +in a small saucepan of boiling water, cover, and let stand on back of +range from six to eight minutes, when the albumen should be evenly +coagulated throughout. The time for cooking in this way will depend upon +the number of eggs to be cooked, the size of the saucepan, and the +amount of boiling water. For uniform results, use medium-sized eggs, +cook in the same pan, and measure the quantity of water each time. Thus +you can find the exact time required to cook the eggs as desired. + + +213.--CREAMY EGGS ON TOAST + + 4 eggs 2 cups hot milk + 2/3 teaspoon salt 1 teaspoon butter + 1/8 teaspoon pepper 4 slices toast + +Beat eggs slightly, add salt and pepper, and stir into the hot milk; +cook over hot water, stirring constantly until mixture is thick and +creamy. Add butter, and serve on toast. + + +214.--CREOLE EGGS + + 1 tablespoon butter 1 teaspoon salt + 1 tablespoon chopped onion 1 teaspoon Worcestershire sauce + 1 tablespoon chopped green pepper 3 eggs + 2 cups tomato 2 tablespoons cheese + +Cook onion and pepper in butter for five minutes; add tomato and +seasonings, and when thoroughly heated add the eggs unbeaten; pick up +with a fork until eggs are nearly cooked; add cheese, and cook about one +minute. Serve on toast, or with a border of boiled rice. + + +215.--EGGS WITH CHEESE AND SPAGHETTI + + 2-1/2 tablespoons butter 1 teaspoon Worcestershire sauce + 4 tablespoons flour 1/2 teaspoon onion juice + 2 cups hot milk 1/2 cup cheese cut fine + 1/4 teaspoon paprika 1 cup cooked spaghetti + 1/2 teaspoon salt 3 hard-cooked eggs sliced + +Melt butter, add flour; when well blended add milk gradually and stir +until smooth; add seasonings and cheese, and stir until cheese melts; +add spaghetti and eggs, cook two minutes, and serve on toast or +crackers. + + +216.--EGGS WITH HAM AND TOMATO + + 1/2 can tomatoes 3 beaten eggs + 1 slice onion 1/8 teaspoon pepper + 4 cloves 1/2 teaspoon salt + 1/2 cup chopped cooked ham + +Cook tomatoes, onion, and cloves fifteen minutes, and rub through a +sieve; add ham, eggs, and seasonings, and cook three or four minutes, +stirring all the time. Serve on toast or crackers. + + +217.--BREAD OMELET + + 2 tablespoons bacon fat 1/2 teaspoon salt + 3/4 cup soft stale bread crumbs 1/4 teaspoon paprika + 3/4 cup hot milk 3 eggs + +Melt fat in frying pan, add bread crumbs, and stir until crumbs begin to +brown; add hot milk, and let stand five minutes; add salt and paprika, +and the yolks beaten until thick and light; fold in the stiffly beaten +whites, pour into a hot greased omelet pan, and cook the same as Light +Omelet (see No. 222). + + +218.--CREAMY OMELET + + 3 eggs 1/3 teaspoon salt + 1 cup White Sauce (see No. 207) 1/8 teaspoon pepper + +Beat yolks until thick and light; add to sauce and mix well; add salt +and pepper to whites of eggs, beat until stiff and dry, and fold into +sauce; pour into a hot greased omelet pan, and cook slowly until well +risen and firm; put on oven grate for a minute or two to dry the top; +fold, and turn on a hot platter. + + +219.--FRENCH OMELET + + 1 tablespoon butter or bacon fat 1/8 teaspoon pepper + 4 eggs 1/3 cup hot water + 1/2 teaspoon salt + +Heat fat in the omelet pan; beat the eggs until yolks and whites are +well mixed, but not light; add seasonings and hot water, pour into hot +pan and cook slowly; pick up with fork while cooking, letting the +uncooked mixture run into the place of the cooked; when firm and lightly +browned, fold double, and serve plain on a hot platter; or spread +before folding with left-over bits of meat chopped, such as ham, bacon, +or sausage, or with grated cheese or jelly. + + +220.--FRENCH CHEESE OMELET + + 4 eggs slightly beaten 1/2 cup hot water + 1/2 teaspoon salt 1/2 cup grated cheese + 1/8 teaspoon pepper + +Mix in order given, pour into a hot greased omelet pan; as mixture +thickens, pick up with a fork, letting the uncooked part take the place +of the cooked; when firm, fold, and serve on a hot platter. + + +221.--HAM OMELET + + 1/2 cup stale bread crumbs 1/8 teaspoon pepper + 1/2 cup hot milk 3 eggs + 1 tablespoon butter 1/2 cup cooked ham finely chopped + 1/2 teaspoon salt + +Mix crumbs, milk, butter, and seasonings, and let stand five minutes; +add egg yolks beaten until thick and light; add the meat, and fold in +the whites of eggs beaten stiff; pour into a hot greased omelet pan and +cook slowly until firm; fold, and serve at once. A white sauce or tomato +sauce may be served around it. A few pieces of cooked bacon chopped fine +may be used instead of ham. + + +222.--LIGHT OMELET + + 1 tablespoon bacon fat 1/8 teaspoon pepper + Yolks of 4 eggs 1/3 cup hot water + 1/2 teaspoon salt Whites of 4 eggs + +Put fat in omelet pan; beat yolks until light and thick, add seasonings +and hot water; fold in the stiffly beaten whites, and pour into the hot +omelet pan; cook slowly until well risen and firm, or about twelve +minutes, placing the pan on the upper grate in the oven for the last +two minutes. When firm in the center, fold double, turn on a hot +platter, and serve at once, either plain or with sauce. The omelet must +be cooked slowly so that it will be firm throughout, and not fall. + +White Sauce (see No. 207), either plain or with bits of cold meat, +oysters, peas, or other left-over vegetables, or Brown Sauce (see No. +185) with a few mushrooms or chopped kidneys (see No. 164), or almost +any savory sauce, improves an omelet, and also makes it go further. + + +223.--SALMON OMELET + + 1 tablespoon butter 1/2 teaspoon salt + 2 tablespoons flour 1/2 can salmon + 1/2 cup milk 2 eggs + +Melt butter, stir in flour, add milk, and stir until smooth; add salt; +rinse salmon with hot water; flake, and add to sauce; beat yolks of eggs +until light and thick, and add to sauce; fold in whites of eggs beaten +very stiff. Pour into a hot greased omelet pan, and cook slowly until +well risen and firm; finish cooking on top grate of oven for a minute or +two; fold, and serve on a hot platter. + + +224.--SCALLOPED EGGS WITH CHEESE + + 4 hard-cooked eggs 1/2 cup cheese cut fine + 2 cups White Sauce (see No. 207) 1/2 cup Buttered Crumbs (see No. 472) + +Cut eggs in eighths lengthwise; put half of them into a greased baking +dish, cover with half of sauce, and sprinkle with half of cheese; +repeat; cover with crumbs, and bake about fifteen minutes, or until +crumbs are brown. Bacon or sausage fat may be used in making the white +sauce. + + +225.--SCRAMBLED EGGS WITH SAUSAGES + + 4 small sausages 1/4 teaspoon salt + 3 eggs 1/3 cup water + +Cut sausages in half-inch bias pieces, and cook in a frying pan until +brown; beat eggs until light, add salt and water, pour over sausages, +and scramble until firm. Garnish with toast points and parsley. + + +226.--SCRAMBLED EGGS WITH TOMATO + + 1/2 can condensed tomato soup 4 eggs slightly beaten + 1/8 teaspoon soda 6 slices buttered toast + +Heat soup in an omelet pan; add soda, and stir while foaming; add eggs, +scramble slowly with a fork until firm, and serve on toast. Garnish with +toast points. + + +227.--SHIRRED EGGS + +Grease individual egg shirrers or a platter which can be put in oven; +cover bottom of dish with white sauce or left-over gravy, sprinkle with +left-over vegetables or bits of meat chopped; carefully break an egg +into dish for each person, dust with salt and pepper; sprinkle with +buttered crumbs, and bake in a moderate oven until egg is set. + + +228.--SHIRRED EGGS WITH HAM + + 1 cup finely chopped cooked ham 1/2 cup Buttered Crumbs (see No. 472) + 1 cup soft bread crumbs 4 eggs + 1/2 cup milk Salt and pepper + +Mix ham, soft crumbs, and milk, and spread in four buttered egg +shirrers; make a hollow in the middle, break an egg into it, season +lightly with salt and pepper, cover with buttered crumbs, and bake until +egg is set. + + +229.--SOUFFLEED EGG WITH HAM TOAST + +For each person cut a round of bread three inches in diameter; spread +with finely chopped ham moistened with milk, stock, or gravy; add a few +grains of salt to the white of an egg, and beat very stiff; mound on +ham, make a depression in the center, put in the yolk, dust lightly with +salt and pepper, and bake in a moderate oven until egg is firm. When +several pieces of toast are to be made, keep the yolks in separate +dishes until needed, but beat the whites together. + + +230.--SHIRRED EGGS WITH POTATO AND HAM + +See recipe for Baked Ham and Potato (No. 171). + + + + +CHAPTER XII + +CHEESE AND NUTS + + +231.--CHEESE CROUSTADES + + 1-1/2 cups cheese cut fine 1/4 teaspoon paprika + 1/4 teaspoon salt 1 teaspoon Brand's A 1 sauce + 1/4 teaspoon mustard 3 tablespoons milk or cream + +Mix in order given; fill Croustades (see No. 473), and put in a hot oven +until cheese melts. Serve immediately, before cheese toughens. + + +232.--CHEESE CUSTARD + + 1 cup soft bread crumbs 1/4 teaspoon salt + 1 cup cheese cut fine 1/8 teaspoon soda + 1/4 teaspoon mustard 1 egg slightly beaten + 1/2 teaspoon paprika 1 cup hot milk + +Mix in order given, turn into a greased baking dish, and bake in a slow +oven twenty-five minutes. + + +233.--CHEESE FONDUE + + 1/2 cup dried bread crumbs 1/3 teaspoon paprika + 3/4 cup boiling water 1 teaspoon mustard + 1 tablespoon butter 1/2 cup milk + 1 cup cheese cut fine Yolks of two eggs + 1/3 teaspoon salt Whites of two eggs + +Mix in the order given, beating the yolks until thick and light, and the +whites until very stiff; pour into a greased baking dish, bake +twenty-five minutes in a slow oven, and serve at once. + + +234.--COTTAGE CHEESE + + 1 quart thick sour milk 1/2 tablespoon soft butter + 1 quart boiling water 1/3 teaspoon salt + +Put milk in a large bowl, add boiling water, and let stand five minutes; +pour into cheesecloth bag, and drain over night or for several hours. +Mix cheese with butter and salt, press into a small bowl, and chill. A +sweet red pepper (canned) may be pressed through a sieve and mixed with +cheese. + + +235.--CRACKERS AND CHEESE BAKED IN MILK + +Split butter crackers, spread with butter and grated cheese, sprinkle +with salt and pepper, put in a buttered baking dish, cover with milk, +and bake about twenty minutes in a moderate oven. + + +236.--CHEESE PASTE + + 1/2 pound American cheese 2 teaspoons Worcestershire sauce + 1 cake cream cheese 1/4 teaspoon salt + 2 pimientos 1/4 cup cream + +Chop American cheese and pimientos, using the finest cutter in the food +chopper; add cream cheese and seasonings, and blend with cream until +smooth. + + +237.--BAKED RICE WITH CHEESE + + 2 cups cooked rice 1/8 teaspoon pepper + 3/4 cup grated cheese 3/4 cup hot milk + 1/3 teaspoon salt + +Arrange rice and cheese in layers in a greased baking dish; sprinkle +with salt and pepper, cover with milk, and bake in a moderate oven about +fifteen minutes. + + +238.--SCALLOPED TOAST AND CHEESE + + 4 slices of toast 1 egg beaten + 1 cup cheese cut fine 1/4 teaspoon salt + 1-1/2 cups milk 1/4 teaspoon mustard + +Butter toast, cut each slice into four pieces, and arrange in a baking +dish in layers sprinkled with cheese; mix milk, egg, and seasonings, +pour over toast, and let stand fifteen minutes. Bake in a moderate oven +about twenty minutes. + + +239.--TOMATO RAREBIT + + 1 can condensed tomato soup 1/2 pound cheese cut fine + 1/2 cup soft bread crumbs 1/4 teaspoon mustard + +Heat soup, add bread crumbs, cheese, and mustard; stir until cheese +melts, and serve on toast or crackers. + + +240.--WELSH RAREBIT + + 1 tablespoon butter 1/4 teaspoon paprika + 1 tablespoon flour 1/4 teaspoon salt + 1 cup hot milk 1/8 teaspoon soda + 1/2 pound cheese cut fine Dash of cayenne + 1/2 teaspoon mustard 1 beaten egg + +Melt butter, add flour, and when well mixed add milk, and stir until +smooth; add cheese and seasonings, and cook until cheese is melted; add +egg, cook two or three minutes, and serve on hot toast or crisp pilot +crackers. The egg may be omitted. + + +241.--SALTED ALMONDS + + 1 cup almonds (shelled) 1 teaspoon salt + 1 tablespoon butter + +Cover almonds with boiling water and let stand on back of range for ten +minutes; slip off the skins, and dry for several hours, or over night; +melt butter, add almonds and salt, and mix well; spread in a dripping +pan, and bake in a slow oven fifteen or twenty minutes, stirring +occasionally. When prepared in this way nuts will keep crisp. + + +242.--PEANUT BUTTER + + 2 quarts lightly roasted peanuts Cream or melted butter + 1 teaspoon salt + +Remove shells and skins of peanuts, and put through the food chopper +twice, using first a coarse cutter, and then the finest cutter; add +salt, and enough cream or melted butter to make a smooth paste. + + +243.--TO SHELL CHESTNUTS + +Cover with boiling water, boil ten minutes, drain, and cover with cold +water. Remove the shell with a knife, beginning at top of nut. The inner +skin will come off with the shell. + + +244.--BAKED CHESTNUTS + + 1 pint chestnuts 1 tablespoon butter + 1-1/2 cups hot ham stock 1/8 teaspoon pepper + +Shell chestnuts, put in baking dish with stock, butter, and pepper; +cover, and bake in hot oven about half an hour, or until soft; remove +cover, and brown. If stock is very salt, dilute with water or milk. + + +245--CELERY, NUT, AND POTATO LOAF + + 2 cups celery cut in half-inch pieces 1 egg slightly beaten + 1/2 cup chopped nut meats 1 teaspoon salt + 2 cups hot mashed potato 1/2 teaspoon paprika + 2 tablespoons butter 1 teaspoon grated onion + +Cook celery in boiling salted water about half an hour, or until tender, +and drain; add other ingredients in order given; mix well; pack in deep +greased pan, and bake in a moderate oven about half an hour. Turn out on +platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see +No. 203). + + +246.--NUT LOAF + + 2 cups soft stale bread crumbs 1/4 teaspoon paprika + 1 cup nut meats finely chopped 1 egg slightly beaten + 1 teaspoon salt 3 tablespoons sausage fat or butter + 1/2 teaspoon poultry seasoning 1/2 cup boiling water + +Mix in order given; pack in a deep greased pan, and bake in a moderate +oven half an hour. Turn out on platter, and serve with Cheese Sauce (see +No. 188). + + + + +CHAPTER XIII + +VEGETABLES[8] + + +247.--BOSTON BAKED BEANS + + 1 quart pea beans 1/4 teaspoon soda + 1 tablespoon salt 1/4 cup molasses + 1 teaspoon dry mustard 1/2 pound fat salt pork + +Soak beans in cold water over night; drain, cover with cold water, heat +to boiling point, and simmer until beans are very tender but not broken; +place in an earthen bean pot, add seasonings and pork (which has been +scalded, scraped, and scored in half-inch squares); fill pot with +boiling water, cover, and bake slowly for eight hours. Uncover for the +last hour. Replenish water as needed. + + +248.--THICK PUREE OF BLACK BEANS + + 2 cups beans 1/2 teaspoon salt + 1 onion 1/8 teaspoon pepper + 1 carrot 3 tablespoons bacon fat + 1/2 bay leaf 1 quart boiling water + 1/4 teaspoon mustard + +Soak beans over night in cold water; drain, add seasonings, bacon fat, +and water, and simmer two hours; remove onion, carrot, and bay leaf, and +press through a sieve. Beat well, and serve with lamb or mutton. + + +249.--LIMA BEAN LOAF + + 1 cup dried Lima beans 1/2 teaspoon paprika + 1 onion 1 egg slightly beaten + 1 carrot 2 tablespoons sausage fat or butter + 1 cup dried sifted crumbs 1/2 cup boiling water + 1 teaspoon salt 6 pimolas + 4 teaspoon mustard + +Soak beans over night in cold water, and drain; cover with boiling +water, add onion and carrot, and cook until beans are tender; drain, and +put through the food chopper with carrot and onion; add crumbs, +seasonings, egg, and sausage fat melted in boiling water; add pimolas +cut in small pieces, mix well, pack in a greased bread pan, and bake in +a moderate oven half an hour. Serve with Tomato Sauce (see No. 203). + + +250.--BAKED CABBAGE + +Cut a small white cabbage in inch pieces, soak in cold water half an +hour, and drain; parboil ten minutes, place in greased baking dish, +cover with one cup of White Sauce (see No. 207), and one-half cup of +Buttered Crumbs (see No. 472); bake in a moderate oven half an hour. + + +251.--CABBAGE COOKED IN MILK + +Put a small white cabbage through the food chopper, using the coarse +cutter; soak in cold water half an hour, drain, cover with equal parts +of milk and water, and cook uncovered about twenty-five minutes, or +until cabbage is tender. Season with salt and pepper. + + +252.--BRAISED CELERY + + 1 quart celery cut in 2-inch lengths 2 tablespoons flour + 2 tablespoons bacon fat 2 cups stock + 1 tablespoon grated onion + +Cook celery, bacon fat, and onion in the frying pan for ten minutes; +dredge with flour, put in baking dish, add stock (first rinsing frying +pan with a little of it), cover, and bake in a moderate oven an hour and +a half. Serve on toast. Add salt to stock if necessary. + + +253.--CREAMED CELERY ROOT (Celeriac) WITH CHEESE + +Peel celery root, cut in half-inch cubes, and cook until tender in +boiling salted water, to which a tablespoon of vinegar has been added. +To three cups of root add one and one-half cups of White Sauce (see No. +207); put into a baking dish, sprinkle with a third of a cup of grated +cheese, and place in a hot oven until cheese melts. Celery may be used +in place of celery root. + + +254.--SOUTHERN CORN PUDDING + + 1 tablespoon bacon fat 1 egg well beaten + 1/2 green pepper chopped 1 cup milk + 1 slice onion chopped 1/2 teaspoon salt + 1 can corn chopped 1/4 teaspoon paprika + 2 tablespoons dried bread crumbs 2 slices bacon chopped fine + +Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, +milk, and seasonings; pour into a greased baking dish, sprinkle with the +chopped bacon, and bake in a slow oven until firm, or about twenty-five +minutes. + + +855.--CUCUMBERS SAUTEED + +Peel two cucumbers, cut in halves crosswise, slice in one-third-inch +slices lengthwise, and soak in salted water for one hour; drain, dry, +dip in flour seasoned with salt and pepper, and saute in hot fat until +brown. Serve on toast. + + +256.--CARROTS SAUTEED + +Select very small carrots; wash, scrape, and cook until tender in +boiling salted water. Drain, dredge with flour, and saute in fat until +brown. + + +257.--CARROTS VINAIGRETTE + + 4 cups carrots cut in half-inch cubes 3/4 cup brown sugar + 1/2 cup vinegar 1 tablespoon shortening + +Cook carrots in boiling salted water until tender, and drain; heat +vinegar, sugar, and shortening to the boiling point, add carrots, and +cook slowly half an hour, stirring occasionally. + + +258.--BAKED EGG PLANT + + 1 small egg plant 1/4 teaspoon paprika + 1 onion finely chopped 1/2 cup boiling water + 1 cup soft stale bread crumbs 2 tablespoons butter + 1 teaspoon salt + +Pare and slice egg plant, cut into half-inch cubes, soak in cold salted +water half an hour, and drain; mix with onion, crumbs, and seasonings, +and put into a greased baking dish; add boiling water, dot over with +butter, and bake one hour in a moderate oven. + + +259.--FRIED EGG PLANT + +Cut a small egg plant in one-third-inch slices; pare; cut each slice in +quarters; soak in cold salted water for half an hour; drain; season +with pepper and salt, dip in crumbs, then in egg, and then in crumbs +again; and fry in deep fat about three minutes. Or dip in flour and +saute in butter. + + +260.--EGG PLANT JULIENNE + +Cut egg plant in two-inch slices, and pare; cut into quarter-inch +vertical slices, and cut slices into quarter-inch strips; soak in cold +salted water for half an hour; drain; dry, and fry in deep fat about +three minutes. + + +261.--CREAMED LEEKS + +Cut off tops of two bunches of leeks, and soak in cold water ten +minutes; drain, and cook in boiling salted water about twenty minutes, +or until tender; drain, and serve with White Sauce (see No. 207). The +tops may be used for flavoring soups. + + +262.--ONIONS IN POTATO NESTS + + 1 quart small white onions 1/8 teaspoon pepper + 1 tablespoon butter 1 tablespoon butter + 6 potatoes 1/4 cup hot milk + 1/3 teaspoon salt 1 tablespoon chopped parsley + +Peel onions and cook in boiling salted water about one hour, or until +tender; drain, and add butter. Pare, boil, and mash potatoes, season +with pepper and salt, add butter and hot milk, and beat until light; +shape potato into small nests with a spoon, or force through a bag and a +rose tube. Fill with onions and sprinkle with parsley. + + +263.--GREEN PEAS (Canned) + +Remove from can and rinse with cold water; put in saucepan, cover with +cold water, bring to boiling point, and drain. Season with one-half +teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter, and +two tablespoons of milk. + + +264.--PEAS AND LETTUCE + + 1 head lettuce 1 tablespoon butter + 1/2 cup stock or water 1 tablespoon flour + 3/4 teaspoon salt 1 can peas + 1/8 teaspoon pepper 1 sprig mint + 1 teaspoon sugar + +Wash lettuce, drain, and chop; add stock and salt, and simmer half an +hour; add pepper and sugar, and thicken with butter and flour blended +together; add peas drained from their liquor, and mint, and simmer ten +minutes. Remove mint before serving. + + +265.--STUFFED GREEN PEPPERS + + 6 green peppers 1/2 cup tomatoes + 2 tablespoons bacon fat 1/2 teaspoon salt + 1 teaspoon grated onion 1/4 cup buttered crumbs + 1 cup cooked rice + +Cut off one inch of the tops of peppers, and chop the tops; remove seeds +and veins from peppers, scald with boiling water, and drain; cook +chopped pepper with onion in the bacon fat for five minutes; add rice, +tomatoes, and salt; fill peppers, cover with crumbs, place in a baking +dish or in individual ramekins, and bake in a moderate oven half an +hour. + + +266.--BOILED POTATOES + +Wash potatoes, pare as thin as possible, remove the eyes, and soak in +cold water from fifteen minutes to one hour, according to the age of the +potato; cook in boiling salted water about half an hour, or until +tender, allowing one tablespoon of salt to two quarts of boiling water. +Drain, and dry on the back of the range or in the front of the oven with +the door open. Serve very hot in an uncovered dish. + + +267.--BAKED POTATOES + +Select medium-sized potatoes, scrub well, place in tin pan, and bake in +a hot oven for about forty minutes. + + +268.--CREAMED POTATOES + + 2 cups raw potato balls 1 cup White Sauce (see No. 207) + or half-inch cubes 1 teaspoon finely chopped parsley + 1 slice onion + +Cook potatoes with the onion in boiling salted water until tender; +drain; remove the onion, mix with sauce, and sprinkle with parsley. If +potato balls are used, cover unused potato with water and save for soup. + + +269.--POTATO CROUTONS + +Cut potatoes in one-third-inch cubes, rinse with cold water, dry in a +towel, and fry about two minutes in deep fat. + + +270.--FRENCH FRIED POTATOES + +Wash and pare medium-sized potatoes, cut in eighths lengthwise, and soak +in cold water for half an hour; drain, dry, and fry in deep fat about +seven minutes; drain on soft paper, and sprinkle with salt. Cook only +one layer in the basket at a time. + + +271.--HASHED BROWN POTATOES + +Melt in the frying pan four tablespoons sausage fat, beef drippings, or +other fat; add two cups chopped boiled potatoes, season, and cook +slowly twenty minutes, or until well browned; fold double, and garnish +with parsley. + + +272.--LYONNAISE POTATOES + + 4 boiled potatoes 2 tablespoons sausage fat + 1/2 teaspoon salt 2 slices onion finely chopped + 1/8 teaspoon pepper + +Cut potatoes in half-inch cubes, and season with salt and pepper; put +fat in frying pan, add onion, and cook slowly for ten minutes; add +potatoes, stir well, and cook for ten minutes without browning. + + +273.--PAN-ROASTED POTATOES (Franconia) + +Prepare potatoes as for boiling (see No. 266), boil ten minutes, drain, +and cook in roasting pan with meat about forty minutes; baste often with +fat in pan. + + +274.--SCALLOPED POTATOES WITH CHEESE + +Wash and pare four potatoes, cut in very thin slices, put half of them +in a greased baking dish; dredge with flour, sprinkle with salt, pepper, +and two tablespoons grated cheese; repeat; cover with hot milk, and bake +in a moderate oven one hour, or until potatoes are tender. Very old +potatoes should not be used in this way. + + +275.--SCALLOPED POTATOES WITH PEPPERS AND CHEESE + + 1 quart half-inch potato cubes 1/2 teaspoon salt + 1 onion chopped 1/2 teaspoon paprika + 2 tablespoons bacon fat 2 canned red peppers + 4 tablespoons flour 1/2 cup grated cheese + 2 cups hot milk 1/2 cup buttered crumbs + +Cook potatoes and onion in boiling salted water twenty minutes, and +drain; melt bacon fat, add flour, and blend well; add milk and stir +until smooth; add salt, paprika, peppers chopped, and cheese; mix with +potatoes; turn into a greased baking dish, cover with Buttered Crumbs +(see No. 472), and bake fifteen minutes, or until brown. + + +276.--STUFFED POTATOES WITH CHEESE AND BACON + + 4 large potatoes 1/4 teaspoon paprika + 4 tablespoons grated cheese 1/4 cup hot milk + 3/4 teaspoon salt 4 slices bacon + +Wash potatoes and bake in a hot oven forty-five minutes; cut in halves +lengthwise, remove potato, and force through potato ricer; add cheese, +seasonings, and hot milk, beat vigorously, and refill potato skins; +place half a slice of bacon on top of each, and put on the upper grate +of a hot oven until bacon is crisp. + + +277.--STUFFED POTATOES WITH NUTS AND CHEESE + + 4 hot baked potatoes 1/2 tablespoon butter + 1/4 cup nuts chopped fine 1/2 teaspoon salt + 1/4 cup grated cheese 1/4 teaspoon pepper + 1/4 cup milk Butter and paprika + +Cut potatoes in halves, lengthwise, remove potato, and mash; add nuts, +cheese, milk, butter, and seasonings, and beat until very light; refill +shells, heaping mixture in the center, make a slight depression with +spoon, put in a small bit of butter, sprinkle with paprika, and brown in +a hot oven. + + +278.--FRENCH FRIED SWEET POTATOES + +Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat +until brown, drain on soft paper, and sprinkle with salt. + + +279.--GLAZED SWEET POTATOES + +Cut cooked sweet potatoes in one-third-inch slices lengthwise, put in a +greased dripping pan, brush with melted butter or drippings, sprinkle +thickly with brown sugar, and bake in a hot oven until glazed with +melted sugar. + + +280.--SWEET POTATO CUSTARD + + 3 cooked sweet potatoes 1/4 nutmeg grated + 2 eggs 1/4 cup brown sugar + 1/3 teaspoon salt 1 quart milk + +Force potatoes through a ricer; beat the eggs and milk with potato; add +other ingredients, pour into buttered baking dish or cups, and bake in a +slow oven until firm. + + +281.--STUFFED SWEET POTATOES + + 3 medium-sized baked sweet potatoes 1 tablespoon butter + 1/2 teaspoon salt 1/4 cup milk + 1/8 teaspoon pepper Powdered sugar + +Cut baked potatoes in halves lengthwise; mash potatoes, add salt, +pepper, butter, and milk, and beat well; fill potato shells lightly, +sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced +marshmallows may be used instead of sugar. + + +282.--CREAMED SALSIFY (Oyster Plant) + +Cut off the tops of a bunch of salsify; scrape, cut in quarter-inch +slices, and keep white by putting in cold water with a tablespoon of +vinegar in it until ready to cook; drain; cook in boiling salted water +about twenty-five minutes, or until tender; drain, and mix with one cup +of White Sauce (see No. 207). + + +283.--SPINACH + +Pick over spinach, and wash well in several waters; put in kettle +without water, cover, and cook about half an hour, or until tender; chop +fine and season with salt, pepper, and butter. A thin slice of fat salt +pork or a tablespoon of bacon fat may be cooked with spinach if +preferred. In that case, omit butter. Or cook in ham or corned beef +stock, drain, and season only with pepper. Garnish with thin slices of +hard-cooked egg, or sprinkle with the yolk of egg pressed through a +sieve. + + +284.--BAKED WINTER SQUASH + +Cut half a small squash into four pieces, scrape out seeds and stringy +part, put in a pan, shell side up, and bake in a hot oven about forty +minutes. Remove from shell with a spoon, press through a sieve, season +with salt, pepper, and butter, and serve. Or put in a greased baking +dish, cover with Buttered Crumbs (see No. 472), and bake until crumbs +are brown. + + +285.--PLYMOUTH SUCCOTASH + + 1/2 cup dried Lima beans 1/8 teaspoon pepper + Corned beef stock 3/4 cup corned beef cut in small pieces + 1/2 can corn + +Soak beans over night, drain, cover with cold water, and cook one hour; +drain, cover with stock, and cook until tender; add corn, pepper, and +meat, and simmer ten minutes. Add salt if necessary. Any stock or +left-over bits of meat may be used. + + +286.--BAKED TOMATOES + +Cut four tomatoes in halves crosswise, sprinkle with salt and pepper, +and cover with buttered crumbs; bake in a hot oven about twenty minutes, +and serve with Mustard Pickle Sauce (see No. 200) or cooked salad +dressing. + + +287.--TOMATO CUSTARD + + 1 can tomatoes 4 cloves + 1 cup water 1/2 bay leaf + 1-1/4 teaspoons salt 2 tablespoons sugar + 1/4 teaspoon pepper 1/4 cup cracker dust + 2 slices onion 2 eggs + +Simmer tomatoes, water, and seasonings for fifteen minutes, and press +through a sieve; add crumbs and slightly beaten eggs, and bake in +greased custard cups about twenty minutes, or until firm; turn out on +platter and pour Cheese Sauce (see No. 188) around them. + + +288.--FRIED GREEN TOMATOES + +Wipe tomatoes, cut in thick slices, season with salt and pepper, dip +first in flour, then in egg, then in crumbs, and fry in deep fat until +brown. Or season, dip in flour only, and saute in butter. + + +289.--STEWED TOMATOES + + 1 can tomatoes, or 1/4 teaspoon pepper + 6 ripe tomatoes 1/4 teaspoon soda + 1 teaspoon salt 1 tablespoon butter + 1 teaspoon sugar 1/2 cup bread crust crumbs + +Put tomatoes in a stew pan; if fresh tomatoes are used, scald, peel, and +cut in pieces. Add seasonings, except pepper, and cook slowly for thirty +minutes; add butter and crumbs just before serving. + + +290.--STUFFED TOMATOES + +Select six medium-sized tomatoes; cut a thin slice from the top of each, +and remove the pulp; rub slices through a sieve, and add to pulp; add +one cup soft stale bread crumbs, one teaspoon salt, one teaspoon +Worcestershire sauce, and one tablespoon tomato ketchup; mix well, fill +tomatoes, cover with Buttered Crumbs (see No. 472), and bake in a +moderate oven half an hour. + + +291.--CREAMED WHITE TURNIPS + +Cook two cups of half-inch cubes of white turnip in boiling salted water +half an hour, or until tender; drain, and mix with one cup of White +Sauce (see No. 207). + + +292.--VEGETABLE HASH + + 2 cups cooked cabbage 1/8 teaspoon pepper + 1 cup cooked potatoes 1 teaspoon salt + 1 cup cooked turnips 2 tablespoons beef drippings + 1 cup cooked beets 1/3 cup stock or water + 1 tablespoon grated onion + +Mix vegetables and seasonings; melt fat in frying pan, add vegetables +and stock; cook slowly half an hour. Fold, and serve on a hot dish. If +vegetables are left from a boiled dinner, omit salt. + +FOOTNOTES: + +[8] For cooking common vegetables for which recipes are not given in +this chapter, see Time Table for Cooking (page 240). + + + + +CHAPTER XIV + +CEREALS, MACARONI, AND RICE + + +293.--CORN MEAL MUSH + + 3-1/2 cups boiling water 1 cup fine corn meal + 1 teaspoon salt + +Add meal to boiling salted water by sifting it slowly through the +fingers, while stirring rapidly with the other hand. Boil for ten +minutes, and cook over hot water for two hours. Serve hot as a cereal. +Or pour into one-pound baking powder boxes to cool; slice, dip in flour, +and saute in butter; or dip in egg and crumbs, and fry in deep fat. +Serve either for breakfast, or as an accompaniment to roast pork, or, +with sirup, for dessert. + + +294.--STEAMED HOMINY + + 4 cups boiling water 1 cup fine hominy + 1 teaspoon salt + +Put salt and boiling water in top of double boiler, place in direct +contact with range, sift in hominy slowly, and boil for ten minutes, +stirring often; cover, and cook over hot water two hours. + + +295.--SCALLOPED MACARONI AND CHEESE + + 1-1/2 cups elbow macaroni 1/2 cup cheese cut fine + 1 onion 1/4 teaspoon mustard + 1 cup White Sauce (see No. 207) 1/3 cup Buttered Crumbs (see No. 472) + +Cook macaroni and onion in boiling salted water until tender, and drain; +remove onion, add cheese and mustard to sauce and mix with macaroni; +turn into a greased baking dish, cover with crumbs, and bake in a +moderate oven until crumbs are brown. + + +296.--NOODLE PASTE + + 1 egg 1/4 teaspoon salt + 1 tablespoon water Bread flour + +Beat egg slightly, add water, salt, and flour enough to make a very +stiff dough; knead well for three minutes, adding flour if necessary. +Roll out as thin as possible; cut in fancy shapes with small vegetable +cutter; or roll like a jelly roll and cut thin slices from the end. Cook +in soup, or in boiling salted water. If served as a vegetable, season +with butter, salt, and pepper, or serve with White Sauce (see No. 207). + + +297.--NOODLE BALLS (for Soup) + +Roll Noodle Paste (see No. 296) very thin, fold double, and cut with +small round vegetable cutter, or end of pastry tube; fry in deep fat +until puffed into balls. Drain on soft paper. + + +298.--SCOTCH OATMEAL + + 4 cups boiling water 1 cup oatmeal + 1 teaspoon salt + +Put water and salt in top of double boiler, place in direct contact with +range, sift in oatmeal slowly, and boil for five minutes, stirring +often; cover, and cook over hot water four hours, or cook on back of +range over night. + + +299.--POLENTA WITH CHEESE + + 2 cups boiling water 1 cup corn meal + 2 cups milk 1 cup cheese grated, or soft cheese cut fine + 1 teaspoon salt + +Heat water and milk to the boiling point, add salt, and sift in corn +meal very slowly. Cook over hot water two hours, or put into a fireless +cooker for three hours. When cooked, add cheese, pour into a shallow pan +until half an inch thick. When cold, cut into two-inch squares, dip in +crumbs, then in egg, and then again in crumbs, and fry in deep fat. Or +roll in flour and saute in butter. Mustard, cayenne, Worcestershire +sauce, etc., may be added if desired. + + +300.--POLENTA WITH DATES + +Prepare recipe for Polenta with Cheese (see No. 299), using in place of +the cheese one and a half cups of dates, which have been washed, stoned, +and cut in pieces. Serve hot as a cereal or dessert, or in any way in +which mush is served. Cooked dried peaches, apricots, prunes, or figs +may be substituted for dates. + + +301.--FRENCH FRIED POLENTA + +Prepare recipe for Polenta with Cheese (see No. 299); pour into a +shallow pan until two-thirds of an inch thick; cool; cut into strips +about three inches long; dip first in crumbs, then in egg, and then +again in crumbs; and fry in deep fat. + + +302.--SPANISH POLENTA + + 4 cups boiling water 1 green pepper + 1 teaspoon salt 1 cup corn meal + 1 onion 1 cup cheese cut fine + +Add salt to boiling water; add onion and pepper chopped fine; sift in +corn meal very slowly, stirring all the time. Cook over hot water for +two hours; add cheese, and serve hot with Tomato Sauce (see No. 203). + + +303.--BAKED RICE AND HAM + + 1/2 cup rice 1/2 cup cooked ham finely chopped + 2-1/2 cups stock or water 1 tablespoon onion finely chopped + 2 cups milk 2 tablespoons carrot finely chopped + +Wash rice, place in greased baking dish; add liquid, ham, vegetables, +and salt if necessary. Bake slowly for three hours, stirring +occasionally during the first hour. Ham stock or corned beef stock may +be used, and any cooked meat substituted for ham. Serve with boiled +spinach or dressed lettuce. + + +304.--BOILED RICE + +Wash one cup rice, and add slowly to two quarts of boiling salted water, +allowing one tablespoon of salt; cook until tender, pour into strainer, +rinse with boiling water, and put in oven or on back of range for a few +minutes, until the grains separate. Very old rice is improved by soaking +in cold water for an hour or two before cooking. Corned beef or ham +stock may be used in place of salted water. + + +305.--RICE AND COCONUT LOAF + + 2 cups cooked rice 1/4 teaspoon paprika + 1 cup stewed and strained tomatoes 1/4 teaspoon mustard + 1 tablespoon grated onion 1 can grated coconut + 2 teaspoons salt 2 tablespoons melted bacon fat + 1 egg slightly beaten + +Mix all ingredients except the bacon fat; put into a deep greased pan, +cover with bacon fat, and bake in a slow oven one hour. + + +306.--RISOTTO + + 1/2 cup rice 1 onion chopped + 1 cup boiling water 1 green pepper chopped + 1 teaspoon salt 1/2 can tomatoes + 3 tablespoons bacon fat 1/4 teaspoon paprika + +Cook rice with boiling water and salt in top of double boiler twelve +minutes, cook onion and pepper in bacon fat ten minutes, stirring often; +add tomatoes and paprika, mix with rice, and cook forty-five minutes. + + +307.--STEAMED SAMP + + 1/2 cup samp 3/4 teaspoon salt + 2-1/2 cups boiling water + +Wash samp, soak over night in cold water, and drain; put boiling water +and salt in top of double boiler, and place directly on the range; add +samp slowly, and boil five minutes; place over hot water and cook for +four hours. + + +308.--CORN MEAL AND BEEF SCRAPPLE + + 3-1/2 cups corned beef stock 1 cup corned beef cut in small pieces + 1 cup corn meal + +Cook meal in stock as directed in Corn Meal Mush (see No. 293), add +meat, and pour into a deep bread pan; when cold, either slice and serve +cold, or dip in flour and saute in butter, or dip in crumbs, then in +egg, and then again in crumbs, and fry in deep fat. If stock is very +salt, dilute with water or milk. Any kind of stock or meat may be used +in place of corned beef. + + +309.--WHEAT AND SAUSAGE SCRAPPLE + + 3-3/4 cups boiling water 1 cup Cream of Wheat + 1 teaspoon salt 1/2 pound link sausage + +Stir wheat slowly into boiling salted water, cook five minutes, place +over hot water, and cook half an hour. Cook sausages in frying pan until +brown, cut into half-inch pieces, add to mush, and pour into deep pan to +cool. Serve sliced cold, sauteed, or fried. + + +310.--BAKED SPAGHETTI AND HAM + + 2 cups cooked spaghetti 1-1/2 cups White Sauce (see No. 207) + 3/4 cup cooked ham finely chopped 2 tablespoons tomato ketchup + 1 hard-cooked egg chopped 1/2 cup Buttered Crumbs (see No. 472) + +Put half of spaghetti into a greased baking dish; mix ham and egg, and +add half of it to spaghetti; mix sauce and ketchup, and pour half of it +over ham; repeat; cover with crumbs, and bake in a hot oven about +fifteen minutes. + + +311.--CREOLE SPAGHETTI + + 2 cups spaghetti broken in 2-inch pieces 1 cup tomatoes + 1 onion chopped fine 1/2 teaspoon salt + 1 green pepper chopped fine 1/2 teaspoon paprika + 3 tablespoons bacon fat + +Cook spaghetti in boiling salted water until tender, and drain; cook +onion and pepper in bacon fat for ten minutes, stirring often; add +tomatoes and seasonings, put in top of double boiler, add spaghetti, and +cook half an hour. Macaroni may be used in place of spaghetti. + + +312.--ITALIAN SPAGHETTI + + 2 cups spaghetti broken in 2-inch pieces 1/2 bay leaf + 1/2 onion 1 can condensed tomato soup + 4 cloves 1/4 cup grated cheese + +Cook spaghetti in boiling salted water with the onion, cloves, and bay +leaf until tender; drain, remove onion, cloves, and bay leaf; add soup +and cheese, and heat to boiling point. One-half can tomatoes seasoned, +stewed until thick, and pressed through a sieve, may be used in place of +soup. Macaroni may be used in place of spaghetti. + + + + +CHAPTER XV + +CROQUETTES AND FRITTERS[9] + + +313.--TO CLARIFY FAT + +Melt fat, add one pared and sliced raw potato, a pinch of soda, and a +tablespoon of water; heat slowly, and cook until fat stops bubbling; +strain through double cheesecloth. + + +314.--TO TRY OUT FAT + +Cut any surplus fat into pieces, put into double boiler, cover, cook +slowly until fat is extracted, and strain through double cheesecloth. + + +315.--CRUMBS FOR FRIED FOOD + +Dry left-over bits of bread in a slow oven, put through food chopper, +using finest cutter, and sift through a coarse sieve. Keep in covered +jars. + + +316.--EGG FOR DIPPING FRIED FOOD + +Break egg into a soup plate or similar shallow dish, beat enough to mix +yolk and white, and add one-fourth cup of cold water or one-third cup of +milk. Coat food thoroughly to prevent soaking fat. + + +317.--CHEESE BALLS + + 1-1/2 cups cheese cut fine 1/4 teaspoon mustard + 1 tablespoon flour 1/4 teaspoon paprika + 1/4 teaspoon salt Whites of 2 eggs beaten stiff + +Mix in order given, shape in balls about one inch in diameter, roll in +sifted crumbs, and fry in deep fat until brown. Drain on soft paper, +and serve hot. Serve with the salad course or as a savory. + + +318.--CHEESE CROQUETTES + + 3 tablespoons shortening 1/4 teaspoon paprika + 1/3 cup bread flour 1/4 teaspoon mustard + 1 cup hot milk Few grains cayenne + 1/4 teaspoon salt 1 cup cheese cut fine + +Melt shortening, add flour; add hot milk, and stir until smooth and +thick; add seasonings and cheese, and pour into a shallow dish to cool. +Shape into small pyramids, roll in sifted crumbs, dip in egg, and again +in crumbs, and fry in deep fat until brown. Serve immediately. + + +319.--FISH CROQUETTES + + 2 cups cold flaked fish Salt and cayenne + 1 tablespoon lemon juice 1 cup Croquette Sauce (see No. 192) + Few drops onion juice + +Use remnants of baked or boiled fish, sprinkle with lemon and onion +juice, dust lightly with salt and cayenne, and mix with sauce. When +cold, shape into small croquettes or cutlets, dip in crumbs, egg, and +again in crumbs, and fry in hot deep fat one minute. + + +320.--MEAT CROQUETTES + +To two cups of cooked meat cut in small pieces add one teaspoon of +Worcestershire sauce and a few drops of onion juice; mix with one cup of +Croquette Sauce (see No. 192) and put on ice until cold. Shape into +small croquettes or cutlets, roll in crumbs, dip in egg, and again in +crumbs, and fry in hot deep fat. Any left-over meat may be used. + + +321.--POTATO AND BEAN CROQUETTES + + 2 cups cold baked beans 1 tablespoon Worcestershire or + 1 cup mashed potato Brand's A 1 sauce + 1/4 teaspoon paprika Salt if needed + +Press beans through a sieve, add potato and seasonings, mix well, and +shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs +again, and fry in hot deep fat. Drain on soft paper, and serve with +Tomato Sauce (see No. 203). + + +322.--RICE CROQUETTES + + 1 egg slightly beaten 1 teaspoon Worcestershire sauce + 1/4 teaspoon salt 2 tablespoons cold water + 1/4 teaspoon onion juice 2 cups cooked rice + 1 tablespoon tomato ketchup + +Mix in order given; shape into small pyramids, dip in crumbs, egg, and +again in crumbs, and fry in hot deep fat. + + +323.--RICE AND RAISIN CROQUETTES + + 1/2 cup rice 1 cup hot milk + 1 cup boiling water 1 tablespoon butter + 1 teaspoon salt 2 tablespoons sultana raisins + +Wash rice, stir into boiling salted water, and boil five minutes, add +milk, butter, and raisins, and cook over hot water about twenty-five +minutes, or until rice is tender. Shape into small pyramids, dip in egg +and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see +No. 608) or Lemon Sauce (see No. 613). + + +324.--SALMON AND POTATO CROQUETTES + +Rinse a can of salmon with boiling water, and separate into flakes; mix +with two cups of hot, well-seasoned mashed potatoes, and a tablespoon +of finely chopped mixed pickles. Shape into small croquettes, dip in +crumbs, egg, and then in crumbs again, and fry in hot deep fat one +minute. + + +325.--SLICED APPLE FRITTERS + + 1 cup flour 1 egg well beaten + 1/4 teaspoon salt 1/2 cup cold water + 1 tablespoon sugar 3 tart apples + +Mix and sift flour, salt, and sugar; add egg and water, and beat well; +pare, core, and cut apples into half-inch slices; dip in batter until +well coated, and fry in hot deep fat; drain on soft paper, and dust with +powdered sugar. Serve with roast pork or sausage, or serve with a liquid +sauce as an entree or a dessert. + + +326.--BANANA FRITTERS + + 1 cup flour 1 egg well beaten + 1-1/2 teaspoons baking powder 1/4 cup cold water + 1/4 teaspoon salt 2 bananas + 1 tablespoon powdered sugar + +Mix and sift dry ingredients, add egg and water, and beat well; press +bananas through a sieve, add to batter, and drop from a tablespoon into +hot deep fat; drain on soft paper, dust with powdered sugar, and serve +with Currant Jelly Sauce (see No. 608), or Lemon Sauce (see No. 613), +either as an entree or as a dessert. + + +327.--CORN FRITTERS + + 1 can corn 1 teaspoon salt + 1/2 cup dried and sifted crumbs 1 teaspoon baking powder + 1 egg well beaten 1 tablespoon flour + 1/2 cup milk + +Chop the corn, and add other ingredients in order given. Drop from a +tablespoon into hot deep fat and fry until brown. Or saute in a hot +greased frying pan. + + +328.--CRANBERRY FRITTERS + + 1 egg well beaten 1 cup flour + 1/4 teaspoon salt 1-1/2 teaspoons baking powder + 2 tablespoons sugar 1/2 cup chopped cranberries + 1/4 cup water + +Mix in order given; drop from a tablespoon into hot deep fat, cook about +three minutes, drain on soft paper, and dredge with powdered sugar. + + +329.--RICE AND CURRANT FRITTERS + + 1 cup flour 1 egg well beaten + 1-1/2 teaspoons baking powder 1/3 cup cold water + 1/3 teaspoon salt 1 cup cooked rice + 2 tablespoons sugar 2 tablespoons washed currants + 1/4 teaspoon nutmeg + +Mix and sift dry ingredients; add egg and water, and beat well; add rice +and currants, and drop from a tablespoon into hot deep fat; drain on +soft paper, and serve with Currant Jelly Sauce (see No. 608), Orange +Marmalade Sauce (see No. 616), or Lemon Sauce (see No. 613). + + +330.--SALMON FRITTERS + + 1-1/3 cups flour 2/3 cup water + 1/4 teaspoon salt 1/4 teaspoon paprika + 2 teaspoons baking powder 1/4 teaspoon onion juice + 1 egg well beaten 1/2 can salmon chopped fine + +Sift flour, salt, and baking powder; add egg, water, and seasonings, and +beat well; add salmon, and drop from a tablespoon into hot deep fat; +cook until brown, drain on soft paper, and serve with Sauce Tartare (see +No. 202) or Tomato Sauce (see No. 203). + + +331.--DOUGHNUTS + + 2 cups flour 1/2 cup sugar + 2-1/2 teaspoons baking powder 1 egg well beaten + 3/4 teaspoon salt 1/2 cup milk + 1/2 teaspoon nutmeg 1 tablespoon melted shortening + +Mix and sift dry ingredients; add egg, milk, and shortening, and mix +well; chill, and roll out on a floured board until half an inch thick; +cut, and fry in hot deep fat. A little more flour may be necessary, but +the dough should be as soft as can be handled easily. + + +332.--SMALL TEA DOUGHNUTS + +Follow recipe for Doughnuts (see No. 331), roll mixture very thin, cut +with a two-inch doughnut cutter, fry, and dust with powdered sugar. Or +fry the cut-out centers of large doughnuts, and roll in powdered sugar. + + +333.--FRIED JAM CAKES + +Roll doughnut mixture very thin, and cut with a three-inch cookie +cutter; put a teaspoon of jam on one half, moisten the edges with water, +fold double, press edges firmly together, and fry in hot deep fat. Dust +with powdered sugar. + +FOOTNOTES: + +[9] See Temperatures for Frying (page 242). + + + + +CHAPTER XVI + +SALADS AND SALAD DRESSINGS + + +334.--COOKED SALAD DRESSING + + 1-1/2 cups hot milk 2 tablespoons sugar + 2 beaten eggs 2 teaspoons mustard + 1 tablespoon salt Dash of cayenne + 3 tablespoons flour 1/2 cup hot vinegar + +Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar +slowly, and cook over hot water for ten minutes, stirring constantly at +first. Cool, put into a preserve jar, cover, and keep in a cool place. +Whipped cream may be added, if desired, before using. Allow one cup for +the whole recipe. Two tablespoons of melted butter or salad oil may be +added, but recipe is very good without either. + + +335.--COOKED SALAD DRESSING (Evaporated Milk) + + 1/2 teaspoon salt 1 beaten egg + 1 teaspoon mustard 1 tablespoon melted butter + 1-1/2 teaspoons sugar 1/3 cup evaporated milk + 1-1/2 teaspoons flour 2/3 cup hot water + Few grains cayenne 1/4 cup vinegar + +Mix in order given, and cook over hot water for ten minutes, stirring +constantly at first. + + +336.--CURRANT JELLY DRESSING + + 1/4 cup currant or any other tart jelly Juice of 1/2 lemon + 2 tablespoons candied ginger chopped Dash of cayenne + 4 tablespoons oil + +Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and +cayenne. + + +337.--DEVILLED HAM DRESSING + + 1 egg 1/4 teaspoon salt + 1 small can devilled ham 1/8 teaspoon pepper + 1/2 cup vinegar 1/4 teaspoon mustard + 1/4 cup water 1/4 teaspoon cornstarch + +Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and +cornstarch; add to ham mixture; and cook over hot water ten minutes. + + +338.--FRENCH DRESSING + + 2/3 cup oil 1/2 teaspoon pepper + 1/3 cup vinegar 1/4 teaspoon mustard + 1-1/4 teaspoons salt 1 teaspoon powdered sugar + +Put the ingredients in a pint preserve jar; fasten the cover, chill, and +shake well before using. Keep in the ice-box and use as needed. For use +with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire +sauce, tomato ketchup, or similar condiments may be added in small +amounts to vary the flavor. + + +339.--MAYONNAISE DRESSING + + Yolk of 1 egg 1/2 teaspoon paprika + 1 teaspoon salt 1 cup salad oil + 1/2 teaspoon powdered sugar 2 tablespoons vinegar + 1 teaspoon mustard 1 tablespoon lemon juice + +Beat the egg yolk; add the seasonings; add oil, a few drops at a time, +until mixture thickens; mix vinegar and lemon juice, and add in small +quantities, alternating with the oil; as the oil thickens the dressing, +dilute with the acid, leaving the finished dressing thick. It is +important to have ingredients and utensils cold. + + +340.--POTATO MAYONNAISE + + 1/2 cup mashed potatoes 1/2 teaspoon Worcestershire sauce + 2 tablespoons oil 1/4 teaspoon salt + 3 tablespoons vinegar 1/4 teaspoon mustard + 1 teaspoon horseradish 1/4 teaspoon sugar + +Mix in order given and serve with vegetable salad or cold meat. + + +341.--RUSSIAN DRESSING + +To Mayonnaise Dressing (see No. 339) add one-third cup of thick chili +sauce. Cooked salad dressing may be used in place of mayonnaise. + + +342.--SOUR CREAM DRESSING + + 1/2 cup sour cream 1 teaspoon powdered sugar + 1/4 teaspoon salt 3 tablespoons chili sauce + +Beat cream until stiff; add salt, sugar, and chili sauce. + + +343.--QUICK MAYONNAISE + + 3 tablespoons butter 1/2 teaspoon sugar + 1/2 teaspoon salt 3 tablespoons oil + 1/2 teaspoon mustard 1 tablespoon vinegar + 1/4 teaspoon paprika 1 egg + +Cream butter, add seasonings, and when well mixed add oil all at once; +mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold +in the stiffly beaten white of egg. Do not chill. + + +344.--UNCOOKED SALAD DRESSING (Condensed Milk) + + 2 eggs beaten 1-1/2 teaspoons salt + 1 can condensed milk 1-1/2 teaspoons mustard + 1/4 cup melted butter Dash of cayenne + 1 cup vinegar + +Mix, and beat with egg beater until thickened. + + +345.--CHICKEN SALAD + + 2 cups cold cooked chicken Lettuce + 2 cups celery cut fine 1 hard-cooked egg + Salad dressing + +Cut remnants of chicken in small pieces and mix with celery and salad +dressing; arrange on lettuce leaves and garnish with dressing and egg +thinly sliced. Cabbage and a little celery salt may be used in place of +celery. + + +346.--CORONADO SALAD + + 1 can tuna fish Cooked Dressing (see No. 334) + 2 cups shredded cabbage 2 tablespoons tomato ketchup + 1 green pepper cooked and shredded + +Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds, +cook in boiling water ten minutes, and shred in inch lengths; mix, +arrange on lettuce, and dress with boiled dressing, to which the ketchup +has been added. Garnish with parsley or pimiento. + + +347.--MEAT AND POTATO SALAD + + 1-1/2 cups cooked meat cut fine 1/2 teaspoon salt + 1-1/2 cups cooked potato cut fine 2 tablespoons finely chopped pickle + 1/2 cup celery cut fine Salad dressing + +Mix in order given, cover with dressing, and garnish with sliced pickles +and celery tops. White cabbage may be used in place of celery. + + +348.--SALMON SALAD + + 1 can salmon 2 finely chopped pickles + 1 cup cooked potato cubes Cooked Dressing (see No. 334) + 1 cup shredded lettuce Lettuce + +Rinse salmon with boiling water, and separate into flakes; mix with +potato, lettuce, and pickles, arrange on lettuce, and cover with +dressing. Garnish with sliced hard-cooked egg and parsley. + + +349.--SHRIMP SALAD + + 1 pint cooked shrimps 3/4 cup salad dressing + 1 cup chopped white cabbage 1 head lettuce + 2 tablespoons capers + +Clean shrimps and break in pieces, reserving a few of the largest; mix +with cabbage, capers, and dressing, and serve in lettuce nests. Garnish +with whole shrimps. Canned shrimps may be used. + + +350.--TUNA FISH SALAD + + 1 can tuna fish Salad dressing + 2 cups cooked potato cubes Lettuce + 1/2 cup cooked beet + +Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut +into inch shreds; arrange on lettuce or any crisp salad green; and dress +with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339). + + +351.--BAKED BEAN SALAD + + 2 cups cold baked beans 1 cup Cooked Dressing (see No. 334) + 1 cup cooked potato cubes 2 tablespoons tomato ketchup + 1/2 cup chopped cooked beet 2 tablespoons chopped pickle + +Mix beans, potato, and beets; add ketchup and pickle to dressing, mix +with vegetables, and serve on lettuce or any crisp salad green. Garnish +with radishes. + + +352.--BERMUDA ONION SALAD + + 6 Bermuda onions 1/2 bay leaf + 2 quarts boiling water Small piece lemon peel + 1 dozen pepper corns Lettuce + 4 cloves French Dressing (see No. 338) + 1/2 teaspoon salt + +Peel and quarter onions, and cook in boiling water with seasonings until +tender; drain, cool, arrange on lettuce, and cover with dressing. +Garnish with red radishes. + + +353.--CABBAGE AND BEET SALAD + + 3 cups shredded cabbage 2 tablespoons vinegar + 3 beets finely chopped 1/4 teaspoon white mustard seed + 1/4 teaspoon salt Cooked Dressing (see No. 334) + +Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small +white cabbage leaves, and dress with cooked dressing. Garnish with +parsley. + + +354.--CABBAGE AND CRANBERRY SALAD + + 3 cups finely shredded white cabbage 1/2 cup chopped cranberries + 1/2 cup finely shredded celery + +Mix with Cooked Dressing (see No. 334), and garnish with celery tops and +whole cranberries. + + +355.--CELERY ROOT SALAD + + 2 cups Creamed Celery Root (see No. 253) 1 cup shredded white cabbage + 1 cup chopped apple + +Mix, and serve on lettuce with Cooked Dressing (see No. 334) or +Mayonnaise Dressing (see No. 339). + + +356.--DUTCH POTATO SALAD + + 6 boiled potatoes 1/4 teaspoon celery seed + 1/2 onion finely chopped 1/4 teaspoon white mustard seed + 1 teaspoon salt 1/4 cup bacon fat + 1/4 teaspoon pepper 1/2 cup hot vinegar + +Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and +mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let +stand until cold, and serve on any crisp salad green. Garnish with +pickled beet. + + +357.--LEEK SALAD + +Cut leeks in half-inch slices and cook in boiling salted water until +tender; drain, chill, and serve on lettuce with French Dressing (see No. +338); sprinkle with chopped parsley and paprika. + + +358.--PEPPER AND CABBAGE SALAD + + 1/2 small white cabbage 1 red pepper + 1 green pepper Salad dressing + +Shred cabbage into fine inch shreds; remove seeds and veins from +peppers, and cut into fine shreds. Mix with dressing and arrange on +small inner cabbage leaves. Garnish with parsley and strips of red +pepper. + + +359.--POTATO SALAD + + 6 potatoes 1/2 teaspoon salt + 1 onion 1/2 teaspoon paprika + 1/2 teaspoon celery seed Salad dressing + 1/4 teaspoon mustard seed + +Pare potatoes, cut in halves, and cook in boiling salted water with the +onion until tender; cool, cut in half-inch cubes, add seasonings, and +mix with dressing. Cover with dressing, and garnish with parsley, red +beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is +excellent with potato salad. + + +360.--SWEET POTATO SALAD + + 3 cups of cooked sweet potato cubes 4 tablespoons oil + 1 cup white cabbage or celery 1 tablespoon Worcestershire sauce + finely chopped 1/2 teaspoon salt + 2 tablespoons vinegar + +Mix and serve on heart cabbage leaves, and garnish with parsley and +pickles. + + +361.--SAMOSET SALAD + +Arrange lettuce in salad bowl, cover with slices of pickled beets, and +sprinkle thickly with cottage cheese. Cover with dressing made of three +tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and +one-eighth teaspoon pepper. + + +362.--SPANISH SALAD + + 1 head of lettuce 3 tomatoes quartered + 2 cups of half-inch cubes of bread French Dressing (see No. 338) + 1 Spanish onion chopped fine 2 sliced pickles + 1 cucumber sliced + +Shred the coarser leaves of the lettuce, and arrange in salad bowl on +heart leaves; cover with bread cubes, sprinkle with onion, add cucumber +and tomatoes, and pour French dressing over all. Garnish with pickles. + + +363.--SPANISH ONION AND TOMATO SALAD + + 1 head lettuce 1 green pepper + 4 mild onions French Dressing (see No. 338) + 2 ripe tomatoes + +Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in +very thin slices, and put on lettuce; peel and slice tomatoes, and place +on onions; cut pepper in thin slices, remove seeds and veins, and place +on tomatoes; cover with French dressing, and serve very cold with brown +bread sandwiches. + + +364.--TOMATO JELLY SALAD + + 1 can tomatoes 1/8 teaspoon soda + 1/2 onion Dash of cayenne + 4 cloves 1/2 bay leaf + 1 teaspoon salt 1/2 box gelatine + 1 teaspoon sugar 1/2 cup cold water + +Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold +water for a few minutes; add to tomato, and stir until dissolved; press +through a sieve, and fill individual molds, which have been garnished +with a slice of hard-cooked egg. Serve on lettuce with any dressing +preferred. A small amount of clear jelly may be made by allowing mixture +to drip through a jelly bag. Put into very small molds, and use as a +garnish for cold meat or salads. The pulp left in the bag will make +excellent soup. + + +365.--VEGETABLE SALAD (Cooked) + + 1-1/2 cups potatoes French Dressing (see No. 338) + 1 cup beets 1/4 teaspoon onion juice + 3/4 cup white turnip 1 bouillon cube + 1/2 cup peas + +Cut potatoes, beets, and turnips into half-inch cubes, and mix with +peas; dissolve bouillon cube in one tablespoon of boiling water, and +add with onion juice to dressing. Arrange vegetables on any crisp salad +green, and pour dressing over them. + + +366.--APPLE AND MINT SALAD + + 2 cups finely cut apple 4 tablespoons oil + 2 tablespoons chopped mint Few grains cayenne + 2 tablespoons lemon juice 1 head lettuce + Few gratings lemon rind + +Mix the mint, lemon juice, and rind, cover, and let stand for half an +hour; add oil and cayenne, and pour over apple. Serve on lettuce and +garnish with sprigs of mint. + + +367.--BANANA AND APPLE SALAD + +Peel and slice three bananas; pare, core, and slice four apples; arrange +on lettuce, and cover with Currant Jelly Dressing (see No. 336). + + +368.--BANANA AND PEANUT SALAD + +Peel and scrape bananas, cut crosswise into three pieces, roll in finely +chopped peanuts, and serve on lettuce with French Dressing (see No. +338). + + +369.--BELLEVUE SALAD + + 1 cup cottage cheese 1/4 cup French Dressing (see No. 338) + 1/2 cup peanut butter 1 large red apple + 1/2 teaspoon salt Lettuce leaves + +Mix cheese, butter, salt, and dressing until well blended; core apples, +cut in one-third-inch slices, and cover each slice with cheese mixture +forced through a rose tube; arrange on lettuce, and serve with French +dressing. + + +370.--CREAM CHEESE SALAD + +Force cream cheese through potato ricer, arrange lightly on lettuce +leaves, and dress with a French Dressing (see No. 338), to which two +tablespoons of chili sauce have been added. + + +371.--FROZEN CREAM CHEESE + +Mash a cream cheese, season with paprika and salt, moisten with cream, +and beat until smooth; pack into individual paper cases, put into a +tightly covered tin, and pack in equal parts of salt and ice for three +hours. Serve on lettuce with French Dressing (see No. 338), and garnish +with bits of currant jelly or Mock Bar-le-Duc Currants (see No. 666). + + +372.--JELLIED WALDORF SALAD + + 1/2 package gelatine 1 cup celery shredded + 1/2 cup cold water 1/2 cup nut meats chopped + 1 cup boiling water Lettuce + 1/4 cup sugar 6 pimolas sliced + 1/4 cup lemon juice Mayonnaise + 2 cups apple chopped + +Soak gelatine in cold water five minutes, add boiling water, sugar, and +lemon juice; chill until it begins to stiffen; add apples, celery, and +nuts; turn into individual molds, and chill. Serve on lettuce, and +garnish with pimolas and mayonnaise. + + +373.--ORANGE AND CRESS SALAD + + 1 bunch water cress 4 seedless oranges + 1 head romaine French Dressing (see No. 338) + +Pick over, wash, and dry cress; wash and dry romaine, and arrange in +salad bowl; peel and cut oranges in thin slices, and arrange over +romaine; put cress around edge of bowl, and cover all with French +dressing made with lemon juice instead of vinegar. + + +374.--PEAR SALAD + + 5 pears 1 teaspoon Jamaica ginger + Lettuce 1 teaspoon powdered sugar + 4 tablespoons oil 1/2 teaspoon paprika + 2 tablespoons lemon juice + +Pare, quarter, and core fruit; wash and dry lettuce; shred finely the +outer leaves, and arrange on the heart leaves; cut quarters of pears +lengthwise, place on lettuce, and cover with dressing made of oil, lemon +juice, and seasonings. The pears should not be too ripe. + + +375.--PINEAPPLE, CHEESE, AND DATE SALAD + +For each person allow two lettuce leaves, one slice of pineapple, and +three dates stuffed with cream cheese. Cut the pineapple in cubes and +place on the lettuce; cut dates in halves lengthwise, remove stones, +stuff with cream cheese, and arrange on pineapple; sprinkle cheese with +paprika, and dress all with French Dressing (see No. 338). + + +376.--PINEAPPLE AND COTTAGE CHEESE SALAD + +Arrange slices of pineapple on crisp lettuce; in the center of each +slice place a cottage cheese ball rolled in chopped nut meats; dress +with French Dressing (see No. 338). + + + + +CHAPTER XVII + +YEAST BREADS, MUFFINS, AND ROLLS + + +377.--WHITE BREAD + + 1 cup scalded milk 2-1/2 teaspoons salt + 1 cup boiling water 1/2 yeast cake + 1 tablespoon sugar 1/4 cup lukewarm water + 2 tablespoons shortening 6 to 7 cups flour + +Put liquid, sugar, shortening, and salt in the mixing bowl; when +lukewarm add the yeast cake (which has been dissolved in lukewarm +water); add flour and knead well. The exact amount of flour will depend +upon the quality; but enough should be used to make a smooth, soft dough +which after kneading is not sticky. Cover, and let rise in a warm room +until double in bulk; cut down, knead well, and shape into loaves; +cover, let rise until double in bulk, and bake in a hot oven about fifty +minutes. To hurry the rising of the bread increase the quantity of +yeast. Bread mixed with two yeast cakes may be made and baked in about +three hours. + + +378.--BRAN BREAD (Yeast) + + 1/2 cup boiling water 1/2 yeast cake + 1/2 cup scalded milk 1/4 cup lukewarm water + 2 tablespoons shortening 1 cup entire wheat flour + 2 tablespoons molasses 1 cup white flour + 1-1/2 teaspoons salt 2 cups bran + +Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast +cake dissolved in lukewarm water, add flour sifted, and bran, and mix +with liquid to a soft dough; let rise until light, cut down, and knead +into small loaves, using more bran if necessary to prevent sticking; let +rise until nearly double, and bake in hot oven about fifty minutes. + + +379.--ENTIRE WHEAT BREAD + +Follow recipe for White Bread (see No. 377), using four cups of entire +wheat flour and two or more cups of white flour. Molasses may be used in +place of sugar. + + +380.--DATE BREAD (Not Kneaded) + + 1 cup scalded milk 1/2 yeast cake + 1 cup boiling water 1/4 cup lukewarm water + 4 cup molasses 4 cups entire wheat flour + 2 tablespoons shortening 1-1/4 cups white flour + 2 teaspoons salt 1 cup dates cut in pieces + +Mix milk, water, molasses, shortening, and salt; when lukewarm, add +yeast, dissolved in lukewarm water, and flour; mix, and beat well; let +rise until double in bulk; add dates, beat well, turn into two greased +bread pans, let rise until light, and bake one hour. The oven should be +hot for the first fifteen minutes, and then the heat should be reduced. + + +381.--FRIED BREAD + +Cut raised bread dough into pieces the size of a small egg, flatten with +the rolling pin, cover, let rise until light, and fry in deep fat about +three minutes. + + +382.--GRAHAM AND CORN BREAD + + 1 cup corn meal 1/4 cup molasses + 1 cup boiling water 1/2 yeast cake + 1 cup scalded milk 1/4 cup lukewarm water + 2 tablespoons shortening 4 cups Graham flour + 2-1/2 teaspoons salt + +Pour boiling water over corn meal; mix well, add milk and shortening; +when lukewarm add salt, molasses, and yeast dissolved in lukewarm water; +add flour, beat well, and let rise until double in bulk; beat again, +pour into two greased bread pans, let rise until light, and bake about +fifty minutes. The oven should be hot for the first fifteen minutes, and +then the heat reduced. + + +383.--IRISH BREAD + + 1 quart bread dough 1/4 cup sugar + 1/3 cup shortening 1 cup raisins seeded and chopped + +Knead shortening, sugar, and raisins into dough; shape into two round +loaves, let rise, brush with milk, and bake in hot oven about forty +minutes. + + +384.--OATMEAL BREAD + + 1 cup rolled oats 1/2 yeast cake + 1/2 cup corn meal 1/4 cup lukewarm water + 1-1/2 teaspoons salt 1/2 cup molasses + 1 tablespoon shortening 4 cups flour + 2 cups boiling water + +Mix oats, corn meal, salt, and shortening; add boiling water, and let +stand one hour; add yeast dissolved in lukewarm water, molasses, and +flour. Mix well, cover, and let rise until double in bulk; beat well, +turn into two greased pans, let rise, and bake in a hot oven about +fifty minutes. + + +385.--RYE BREAD + + 1 cup scalded milk 1/2 yeast cake + 1 cup boiling water 1/4 cup lukewarm water + 2 tablespoons shortening 3 cups rye flour + 3 tablespoons molasses 3 to 4 cups white flour + 2 teaspoons salt + +Mix; let rise and bake the same as White Bread (see No. 377). + + +386.--SHREDDED WHEAT BREAD + + 2 shredded wheat biscuit 1 tablespoon shortening + 1 cup hot milk 1/2 yeast cake + 1 cup hot water 1/4 cup lukewarm water + 1/2 cup molasses 6 cups entire wheat flour + 1 tablespoon salt + +Crumble the biscuit; add milk, water, molasses, salt, and shortening; +when lukewarm add yeast cake dissolved in lukewarm water, and sifted +flour; knead well, cover and let rise until double in bulk; cut down, +shape into loaves or biscuit, put into greased pans, let rise until +light, and bake in a hot oven about fifty minutes for loaves, and +twenty-five minutes for biscuit. This makes one loaf and one pan of +biscuit. A little more or less flour may be needed. + + +387.--BUNS + + 1 cup scalded milk 1/2 yeast cake + 1/3 cup shortening 1/4 cup lukewarm water + 1/4 cup sugar 1/2 cup currants + 1 teaspoon salt 3-1/2 cups flour + +Mix milk, shortening, sugar, and salt; when lukewarm, add yeast +dissolved in lukewarm water; add currants, and flour enough to knead (a +little more or less than the three and one-half cups may be required); +let rise until double in bulk; knead, and shape into small round buns; +place in a greased baking pan two inches apart, and let rise until +light; brush with milk, dust with powdered sugar, and bake in a hot oven +about twenty minutes. + + +388.--CRESCENTS + +Use Parker House Roll mixture (see No. 389) or any bread dough into +which more shortening has been kneaded; roll out half an inch thick, cut +into four-inch squares, and cut squares in halves diagonally; brush with +melted shortening, and roll firmly, beginning with the diagonal edge. +Curve into crescent shape, place on greased baking sheet, let rise until +light, and bake in a hot oven about fifteen minutes. + + +389.--PARKER HOUSE ROLLS + + 2 cups milk 1 yeast cake + 1/3 cup shortening 1/4 cup lukewarm water + 1 teaspoon salt 6 to 7 cups flour + 2 tablespoons sugar + +Scald milk; add shortening, salt, and sugar; when cool add yeast +dissolved in water; stir in two cups of flour, cover, and let rise until +double in bulk; add enough flour to form a soft dough; knead well, and +let rise again; cut down with a knife; roll out on lightly floured bread +board until about half an inch thick; cut with small round cutter, brush +with butter, and fold double; put on baking sheet, cover, and let rise +until light, brush with milk, and bake in hot oven about twelve +minutes. + + +390.--SHAMROCK ROLLS + +To one quart of bread dough add one-fourth cup of melted shortening and +two tablespoons of sugar. Knead well, and shape into small balls about +the size of a pecan nut; grease muffin tins, put three balls in each, +let rise until light, and bake in a hot oven about fifteen minutes. + + +391.--SWEDISH COFFEE ROLLS + + 1 cup scalded milk 1/2 yeast cake + 1/3 cup shortening 1/4 cup lukewarm water + 1 teaspoon salt 3-1/2 cups flour + 1/4 cup sugar 1 teaspoon cinnamon + 1 egg well beaten 2 tablespoons sugar + +Scald milk, add shortening, salt, and sugar; when lukewarm add egg, +yeast dissolved in water, and flour, of which a little more or less may +be required; knead well, cover, and let rise until double in bulk; knead +again; roll on a floured board until about one-fourth of an inch thick, +brush with melted shortening, and sprinkle with cinnamon mixed with +sugar; fold dough into three layers, cut in strips three-quarters of an +inch thick; twist each strip, and shape like a figure eight, pressing +the ends firmly in place; put on a greased baking sheet, let rise until +light, and bake in a hot oven twenty minutes. Spread with a thin coating +of plain icing. + + +392.--RAISED MUFFINS + + 1/2 cup boiling water 1 egg + 1/2 cup scalded milk 1/4 yeast cake + 1 teaspoon salt 1/4 cup lukewarm water + 2 tablespoons sugar 2-1/2 cups flour + 2 tablespoons shortening + +Pour water and milk over salt, sugar, and shortening; when cool add +beaten egg, yeast dissolved in water, and flour; beat well and let rise +over night; beat again; fill greased muffin pans two-thirds full, let +rise, and bake in a hot oven thirty minutes. Or place greased muffin +rings on a hot greased griddle, fill two-thirds full, and cook on top of +range about twenty minutes, turning when half cooked. + + +393.--RAISED CORN MUFFINS + + 1 cup scalded milk 1/4 yeast cake + 4 tablespoons shortening 1/4 cup lukewarm water + 4 tablespoons sugar 1 cup corn meal + 1 teaspoon salt 1-1/2 cups flour + +Add shortening, sugar, and salt to milk; when lukewarm add yeast +dissolved in water, corn meal, and flour; beat well, let rise over +night; beat well, half fill greased muffin rings, let rise until nearly +double, and bake in hot oven half an hour. + + +394.--RAISED DATE MUFFINS + +Follow recipe for Date Bread (see No. 380); half fill greased muffin +tins, let rise until light, and bake in a hot oven twenty-five minutes. +Figs cut in small pieces may be used instead of dates. + + +395.--RAISED OATMEAL MUFFINS (Uncooked Oats) + + 1 cup rolled oats 1 egg + 1 cup scalded milk 1/4 yeast cake + 2 tablespoons shortening 1/4 cup lukewarm water + 1 teaspoon salt 2-1/2 cups flour + 1/4 cup molasses + +Pour hot milk over oats, add shortening; when lukewarm add salt, +molasses, egg well beaten, and yeast cake dissolved in lukewarm water; +beat well, and add flour; beat well, and let rise over night; beat +again, and half fill greased muffin pans; let rise until nearly double, +and bake in a hot oven half an hour. + + +396.--RAISED ROULETTES + +Roll out to one-half inch thickness any roll or soft raised bread +mixture; brush with melted butter, and spread with cinnamon and sugar, +fruit, or any of the fillings used for Baking Powder Roulettes (see No. +447). Roll like a jelly roll until dough is about two and one-half +inches in diameter, cut in half-inch slices with a sharp knife, place on +greased sheet two inches apart, let rise until light, and bake in a hot +oven twenty minutes. + + + + +CHAPTER XVIII + +BAKING POWDER BREADS, MUFFINS, AND BISCUIT[10] + + +397.--BAKING POWDER + + 1 pound 2 ounces _pure_ cream of tartar 1/4 pound cornstarch + 1/2 pound cooking soda + +Mix and sift thoroughly four times, and store in closely covered jars. + + +398.--BARLEY BREAD + + 2 cups barley meal 1 teaspoon salt + 1 cup Graham flour 6 teaspoons baking powder + 1 cup white flour 2 cups milk + 2 tablespoons sugar + +Sift dry ingredients together, and mix well with milk; turn into a +greased bread tin, let stand fifteen minutes, and bake in a moderate +oven fifty minutes. Raisins, dates, figs, or nuts may be added. + + +399.--BRAN BREAD + + 2 cups bran 5 teaspoons baking powder + 2 cups entire wheat flour 1/2 cup molasses + 1 teaspoon salt 3/4 cup water + 1/2 teaspoon soda 3/4 cup milk + +Sift flour, salt, soda, and baking powder, and add to bran; add molasses +and liquid, and beat well; turn into a greased bread pan; let stand +fifteen minutes, and bake in a moderate oven one hour. + + +400.--DATE BREAD + + 1 cup corn meal 1/4 cup molasses + 1 cup entire wheat flour 1 cup dates stoned and cut in pieces + 1 cup white flour 1/2 cup nut meats chopped + 1-1/2 teaspoons salt 1 egg well beaten + 1/4 teaspoon soda 1-1/4 cups milk + 5 teaspoons baking powder + +Mix and sift dry ingredients; add other ingredients in order given; mix +well, turn into a greased bread pan, cover with a cloth, let stand +fifteen minutes; bake in a moderate oven fifty minutes. + + +401.--DARK NUT BREAD + + 1/4 cup sugar 1 cup bread flour + 3/4 cup hot water 5 teaspoons baking powder + 1/2 cup molasses 1-1/2 teaspoons salt + 3/4 cup milk 1/2 teaspoon soda + 2 cups entire wheat flour 3/4 cup nut meats finely chopped + +Mix in order given, sifting dry materials together before adding. Turn +into a greased bread pan, let stand fifteen minutes, and bake in a +moderate oven one hour. + + +402.--QUICK RAISIN BREAD + + 2-1/2 cups entire wheat flour 1/4 cup sugar + 1/2 cup fine corn meal 1 beaten egg + 6 teaspoons baking powder 1-1/4 cups milk + 1 teaspoon salt 1 cup seeded raisins cut in halves + +Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; +put into a greased bread pan, cover, and let stand fifteen minutes; +bake in a moderate oven about fifty minutes. One cup of finely chopped +nuts may be added. + + +403.--BREAD CRUMB BROWN BREAD + + 1-1/2 cups dried sifted crumbs 1/2 cup corn meal + 1 cup boiling water 1 cup Graham flour + 1/2 cup molasses 3/4 teaspoon salt + 1 cup milk 1-1/2 teaspoons soda + +Put crumbs in mixing dish, add boiling water, and let stand ten minutes; +add molasses, milk, and the dry ingredients sifted together. Steam the +same as Steamed Indian Date Bread (see No. 404). + + +404.--STEAMED INDIAN DATE BREAD + + 1-1/2 cups corn meal 2/3 cup molasses + 1 cup rye meal 1 cup water + 1/2 cup flour 1 cup milk + 1-1/2 teaspoons soda 1 cup dates + 1 teaspoon salt + +Mix and sift dry ingredients, add molasses, liquid, and dates which have +been stoned and cut in pieces. Pour into greased one-pound baking powder +boxes, and steam steadily for one and three-quarters hours. Or pour into +a large greased mold and steam for three hours. + + +405.--CORN BREAD (without Eggs) + + 3/4 cup corn meal 1/2 teaspoon salt + 3/4 cup flour 3/4 teaspoon soda + 2 tablespoons sugar 1-1/2 cups buttermilk or sour milk + + +Mix and sift dry ingredients, add buttermilk gradually, and beat well; +pour into well-greased shallow pan, and bake in hot oven twenty +minutes. + + +406.--COUNTRY CORN BREAD + + 3/4 cup corn meal 1/3 teaspoon salt + 3/4 cup flour 1 beaten egg + 3 teaspoons baking powder 3/4 cup milk and water mixed + 1 tablespoon sugar 2 tablespoons melted bacon fat + +Mix in order given, beat well, and bake in a well-greased shallow pan in +a hot oven about twenty minutes. Half of the egg will make a very good +corn bread. Left-over pieces may be split, lightly buttered, and browned +in the oven. + + +407.--CORN MUFFINS + + 1 cup corn meal 2 tablespoons sugar + 1 cup flour 1 beaten egg + 4 teaspoons baking powder 1 cup milk and water mixed + 1/2 teaspoon salt 4 tablespoons melted shortening + +Mix in order given, beat well, and bake in greased gem pans in hot oven +twenty minutes. + + +408.--CORN AND RICE MUFFINS + + 1 cup cooked rice 1 tablespoon sugar + 2/3 cup hot milk 1 egg + 1/2 cup corn meal 1/2 cup flour + 2 tablespoons bacon fat 3 teaspoons baking powder + 1/2 teaspoon salt + +Pour hot milk over rice, and work with a fork to separate grains; add +corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, +flour, and baking powder; beat well; bake in well-greased muffin pans in +hot oven twenty minutes. + + +409.--CUSTARD CORN CAKE + + 1/2 cup corn meal 1 cup sour milk + 1/2 cup flour 1 egg + 2 tablespoons sugar 2 tablespoons melted shortening + 1/2 teaspoon salt 1/2 cup sweet milk + 1/2 teaspoon soda + +Mix and sift dry ingredients; add sour milk and egg well beaten, and +beat thoroughly; melt shortening in an earthen baking dish, pour in +batter, pour the sweet milk over it, and bake in a hot oven twenty-five +minutes. Cut in wedge-shaped pieces for serving. + + +410.--MOLASSES CORN BREAD + + 1 cup corn meal 1 egg + 1 cup flour 1/4 cup molasses + 4 teaspoons baking powder 1 cup water + 1/2 teaspoon salt 2 tablespoons melted bacon fat + +Mix and sift dry ingredients; add egg well beaten, molasses, water, and +bacon fat; beat well, pour into a well-greased shallow pan, and bake +about twenty minutes in a hot oven. + + +411.--RHODE ISLAND CORN CAKE + + 1 cup white corn meal 2 tablespoons sugar + 1 cup flour 1 egg + 4 teaspoons baking powder 1/4 cup melted shortening + 1/2 teaspoon salt 1 cup milk + +Mix and sift dry ingredients; add egg yolk well beaten, shortening, and +milk; beat well; fold in the stiffly beaten white of egg, and bake in a +greased, shallow pan in hot oven about twenty minutes. + + +412.--BLUEBERRY MUFFINS + +Follow recipe for Cambridge Muffins (see No. 414); add one cup of +blueberries just before putting into the pans. If canned blueberries are +used, drain, and dredge with flour before adding to batter. + + +413.--BRAN MUFFINS + + 2 cups bran 1/2 cup molasses + 1 cup flour 1-3/4 cups milk + 1/2 teaspoon salt 1 tablespoon melted shortening + 1 teaspoon soda + +Mix in order given; beat well, and bake in moderate oven about +twenty-five minutes. These muffins are moist, keep well, and may be +reheated successfully in a covered pan, either over steam or in the +oven. + + +414.--CAMBRIDGE MUFFINS + + 1/4 cup shortening 2 cups flour + 1/4 cup sugar 4 teaspoons baking powder + 1 egg 1/4 teaspoon salt + 3/4 cup milk + +Cream the shortening; add the sugar and egg well beaten; beat well, add +the milk, flour, baking powder, and salt, which have been sifted +together; beat again, and bake in hot greased muffin pans twenty minutes +in a moderate oven. + + +415.--CHEESE MUFFINS + +Use recipe for Plain Muffins (see No. 419) or any muffin recipe, +omitting the sugar; cut cheese in half-inch cubes, and place three or +four pieces on top of each muffin before baking. + + +416.--CRANBERRY MUFFINS + +Follow recipe for Cambridge Muffins (see No. 414), and add one cup of +cranberries coarsely chopped. + + +417.--CRUMB MUFFINS + + 1 cup dried and sifted bread crumbs 1 egg + 1 tablespoon shortening 1/2 cup milk + 1 tablespoon sugar 3/4 cup flour + 1/2 teaspoon salt 3 teaspoons baking powder + 1/2 cup boiling water + +Mix crumbs, shortening, sugar, salt, and boiling water; when cool add +the egg well beaten, the milk, flour, and baking powder; beat well and +bake in greased muffin pans twenty minutes in a moderate oven. + + +418.--DATE MUFFINS + +To recipe for Plain Muffins (see No. 419) or Cambridge Muffins (see No. +414) add one cup dates, stoned and cut in small pieces. + + +419.--PLAIN MUFFINS + + 2 cups flour 1 egg + 4 teaspoons baking powder 1 cup milk + 1/2 teaspoon salt 2 tablespoons melted shortening + 2 tablespoons sugar + +Mix and sift dry ingredients; add egg well beaten, milk, and shortening; +beat well, and bake in greased muffin pans in moderate oven twenty +minutes. For fruit muffins add one cup of figs, dates, or cooked prunes +cut in pieces. + + +420.--RYE MUFFINS + + 1 cup rye flour 2 tablespoons molasses + 1 cup white flour 1 egg + 1/2 teaspoon salt 2 tablespoons melted shortening + 4 teaspoons baking powder 1 cup milk + +Mix and sift dry ingredients, add molasses, egg well beaten, shortening, +and milk; beat well, half fill greased muffin tins, and bake in moderate +oven twenty minutes. + + +421.--SOUR MILK MUFFINS + + 1-1/2 cups flour 1 egg + 1 tablespoon sugar 1 cup thick sour milk + 1/2 teaspoon soda 2 tablespoons melted shortening + 1/2 teaspoon salt + +Mix and sift dry ingredients; add egg well beaten, sour milk, and +shortening; beat quickly, and bake in greased muffin pans in moderate +oven twenty minutes. + + +422.--BUTTERMILK MUFFINS + +Follow recipe for Sour Milk Muffins (see No. 421), using buttermilk +instead of sour milk. + + +423.--SALLY LUNN + + 2 cups flour 2 eggs + 4 teaspoons baking powder 1 cup milk + 1/2 teaspoon salt 1/4 cup melted shortening + 2 tablespoons sugar + +Mix and sift dry ingredients; add eggs well beaten, milk, and +shortening; beat thoroughly, pour into shallow greased pan, and bake in +a moderate oven twenty minutes. + + +424.--BAKING POWDER BISCUIT + + 2 cups flour 2 tablespoons shortening + 4 teaspoons baking powder 3/4 cup milk + 1 teaspoon salt + +Mix and sift dry ingredients, rub in shortening until fine and crumbly, +and add milk to form a soft dough; a little more or less may be +required, according to the brand of flour used. Roll out on a slightly +floured board until three-fourths of an inch thick, cut with small +cutter, place on greased pan an inch apart, and bake in hot oven twelve +minutes. For soft biscuit with little crust, place close together in the +pan, and bake five minutes longer. Left-over biscuit may be split, +lightly buttered, and browned in the oven. + + +425.--CORN MEAL ROLLS + + 1 cup corn meal 1/2 teaspoon salt + 1 cup flour 3 tablespoons bacon fat + 4 teaspoons baking powder 3/4 cup milk + +Mix and sift dry ingredients; rub in shortening with finger tips; add +milk, and mix thoroughly; roll lightly, on a floured board, to a +thickness of one-half inch; cut with biscuit cutter, brush with milk or +water, and fold double. Bake in hot oven fifteen minutes. + + +426.--BACON SANDWICH ROLLS + +Follow recipe for Corn Meal Rolls (see No. 425), putting a piece of +cooked bacon on half of roll before folding. + + +427.--DATE ROLLS + +Use recipe for Baking Powder Biscuit (see No. 424), roll out one-half +inch thick, and cut in rounds with three-inch cutter; spread with soft +butter, sprinkle with cinnamon and sugar, and put a date, split +lengthwise and stoned, on half of each roll; fold over, press edges +firmly together, brush with milk, and bake in hot oven fifteen minutes. +Allow one-half teaspoon cinnamon to two tablespoons sugar. Cooked and +stoned prunes or chopped figs may be used instead of dates. + + +428.--QUICK COFFEE CAKE + + 1/4 cup shortening 2-1/2 cups flour + 1/4 cup sugar 5 teaspoons baking powder + 1 egg 1/2 teaspoon salt + 1 cup milk and water mixed 2 tablespoons sugar + 1/2 cup seedless raisins 1 teaspoon cinnamon + +Cream the shortening and sugar; add egg well beaten, milk, raisins, +flour, baking powder, and salt; spread in a greased shallow pan, brush +with melted butter, and sprinkle with cinnamon and sugar; bake in hot +oven fifteen to twenty minutes. + + +429.--QUICK DROP BISCUIT + +Use recipe for Baking Powder Biscuit (see No. 424), increasing the milk +to one cupful; drop from a tablespoon on a greased pan two inches apart, +and bake in a hot oven ten minutes; or half fill greased muffin tins, +and bake twelve minutes. + + +430.--ENTIRE WHEAT BISCUIT + +Follow directions for Baking Powder Biscuit (see No. 424), using entire +wheat flour in place of white flour, and adding one tablespoon of +molasses. + + +431.--FRUIT TEA BISCUIT + +To recipe for Quick Drop Biscuit (see No. 429) add one chopped apple, +one-half cup of seeded and chopped raisins, two tablespoons of washed +currants, and two tablespoons of sugar. Put into hot greased muffin +pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a +hot liquid sauce for dessert. + + +432.--GRAHAM BISCUIT + + 1 cup Graham flour 1/2 teaspoon salt + 1/2 cup fine corn meal 2 tablespoons shortening + 1/2 cup bran 1 tablespoon molasses + 4 teaspoons baking powder 3/4 cup milk + + +Mix dry ingredients without sifting; rub in shortening with finger tips; +add molasses and milk; mix well; roll, cut, and bake as directed for +Baking Powder Biscuit (see No. 424). + + +433.--JAM ROLLS + + 2 cups flour 2 tablespoons shortening + 4 teaspoons baking powder 1 egg + 1 teaspoon salt 2/3 cup milk + 1 tablespoon sugar + +Sift together flour, baking powder, salt, and sugar; rub in shortening +with finger tips until mealy; add beaten egg and milk, and mix with a +knife to a soft dough; roll out one-third of an inch thick, and cut with +a round cutter; put a teaspoon of jam on each, moisten the edges with +water, fold over, and press firmly together; make two cuts on top so +that jam will show, brush with milk, and bake in hot oven fifteen +minutes. + + +434.--POTATO SCONES + + 2 cups flour 1 cup mashed potato + 1/2 teaspoon salt 2 tablespoons shortening + 4 tablespoons baking powder 3/4 cup milk + +Sift flour, salt, and baking powder; add potato and shortening, and work +in with finger tips; add milk, and mix to a soft dough with a knife; +roll out three-quarters of an inch thick on floured board, cut with +biscuit cutter, and cook on hot greased griddle about twenty minutes, +turning over when half cooked. Split, butter, and serve hot. + + +435.--SCOTCH SCONES + + 1 cup fine oatmeal 4 teaspoons baking powder + 3/4 cup scalded milk 1 teaspoon salt + 2 tablespoons shortening 2 tablespoons sugar + 1 cup flour + +Pour hot milk over oatmeal, mix well, add shortening, and let stand +until cold; mix and sift flour, baking powder, salt, and sugar; add to +oatmeal, and mix well; roll out three-fourths of an inch thick, cut in +rounds, and cook on a greased griddle about twenty minutes, turning when +half cooked. + + +WITHOUT BAKING POWDER OR YEAST + + +436.--POPOVERS + + 1 cup flour 1 cup milk + 1/4 teaspoon salt 1 teaspoon melted butter + 1 egg + +Sift flour and salt; beat egg very light, and mix with milk; mix +gradually with flour; add melted butter, and beat two minutes with a +strong egg beater; pour into hot greased popover cups or pans, and bake +in a hot oven twenty to thirty minutes, according to size of pans. The +mixture should be very cold, and the pans and oven very hot. + + +437.--ENTIRE WHEAT POPOVERS + + 3/4 cup entire wheat flour 1 cup milk + 1/4 cup corn meal 1 egg + 1/4 teaspoon salt 1 teaspoon melted butter + +Follow directions for mixing and baking Popovers (see No. 436). + + +438.--GRAHAM POPOVERS + +Follow recipe for Entire Wheat Popovers (see No. 437), except that +Graham flour should be used in place of entire wheat. + + +439.--BREAKFAST PUFFS + + 1 cup entire wheat flour 1 cup ice water + 1/4 teaspoon salt + +Sift flour and salt, add ice water gradually, and beat three minutes +with strong egg beater; bake in hot iron pans in very hot oven twenty +minutes. + + +440.--MARYLAND BEATEN BISCUIT + + 2 cups flour 2 tablespoons shortening + 1/2 teaspoon salt Cold water + +Sift flour and salt, rub in shortening with tips of fingers, and add +enough cold water to make a stiff dough; knead until smooth, and beat +with the rolling-pin fifteen minutes, or until dough blisters; roll out +about one-third of an inch thick, cut with a small round cutter, prick +with a fork, place on a greased baking pan, and chill in the ice-box for +half an hour; bake about twenty-five minutes, having the oven very hot +for the first ten minutes. A biscuit brake may be used instead of +rolling-pin. + +FOOTNOTES: + +[10] Recipes for breads made light chiefly by soda and an acid +(gingerbread, etc.) and for those made light by the expansion of air and +moisture (popovers, etc.) are also included in this chapter. + + + + +CHAPTER XIX + +SHORTCAKES AND ROULETTES + + +441.--SHORTCAKE + + 1-1/2 cups flour 3 tablespoons shortening + 3 teaspoons baking powder 2/3 cup milk + 1/3 teaspoon salt + +Mix and sift flour, baking powder, and salt; rub in shortening with +finger tips; add milk, and mix well with a knife. Spread in two greased +layer-cake pans, patting with the back of a tablespoon until pans are +evenly filled. Bake in a hot oven twelve minutes. If individual +shortcakes are preferred, roll, cut with a biscuit cutter, and bake +quickly about fifteen minutes; split, and put filling between and on +top. + + +442.--APPLE AND CRANBERRY SHORTCAKE + + 4 apples 2 teaspoons cornstarch + 1/2 cup cranberries 2 tablespoons sultana raisins + 1/2 cup water A few gratings of orange peel + 1/2 cup sugar + +Core and slice apples, add cranberries and water; cook ten minutes, and +press through a sieve; mix sugar and cornstarch, stir into fruit; add +raisins and grated rind, and simmer ten minutes; spread between and on +top of shortcake, and garnish with a few raisins. + + +443.--BANANA SHORTCAKE + +Prepare Shortcake (see No. 441), slice two small bananas over layer of +hot shortcake, and sprinkle with lemon juice and powdered sugar; put on +upper layer, cover with two more sliced bananas, sprinkle with lemon +juice and sugar, and garnish with bits of jelly. + + +444.--DATE AND APPLE SHORTCAKE + + 1/2 pound dates 1/3 cup sugar + 4 tart apples 1/4 teaspoon nutmeg + 1/2 cup water + +Wash and stone dates, and cut in pieces; pare, core, and slice apples; +simmer with dates, water, sugar, and nutmeg until thick enough to +spread. Spread between and on top of Shortcake (see No. 441). + + +445.--PRUNE AND APPLE SHORTCAKE + + 1-1/2 cups prunes 2 teaspoons cornstarch + 2 apples pared and chopped Grated rind of 1/2 lemon + 1/3 cup sugar + +Wash prunes and soak over night in cold water to cover; cook in same +water until tender; remove stones and return to water in which they were +cooked; add apple, and heat to boiling point; add sugar mixed with +cornstarch, and grated rind; cook about ten minutes, or until thick. +Prepare recipe for Shortcake (see No. 441), and put sauce between and on +top. + + +446.--STRAWBERRY SHORTCAKE + +Prepare Shortcake (see No. 441); hull one box of berries, and save out a +few of the largest; mash the remainder, and add about one-half cup of +sugar; pour half of berries over hot shortcake, put on second layer, and +cover with remaining berries; garnish with large whole berries, and +serve with or without plain cream. Blackberry, Raspberry, Currant, or +Blueberry Shortcake may be made in the same way, the amount of sugar +necessary depending upon the acidity of the fruit. + + +447.--ROULETTES + +Use recipe for Baking Powder Biscuit (see No. 424), turn on floured +board, roll out one-half inch thick, brush with soft butter, and spread +with any of the following mixtures; then roll firmly like a jelly roll +until dough is about two and one-half inches in diameter; cut in +one-half-inch slices with a sharp knife, place on a greased sheet two +inches apart, and bake in a hot oven twelve minutes. + +_Cheese Roulettes:_ Spread with four tablespoons of grated cheese +seasoned with salt and cayenne. + +_Devilled Ham Roulettes:_ Spread lightly with devilled ham, or any +finely chopped and well-seasoned meat. + +_Marmalade Roulettes:_ Spread lightly with any marmalade or jam. + +_Peanut Butter Roulettes:_ Spread with peanut butter and dust lightly +with salt; sprinkle with salt before baking. + +_Raisin and Nut Roulettes:_ Spread with mixture of one-half cup of +seeded and chopped raisins and one-fourth cup finely chopped nut meats. + +_Fruit Roulettes:_ Spread with currants, chopped citron, figs, dates, +prunes, or candied ginger. + + + + +CHAPTER XX + +SANDWICHES AND TOASTS + + +448.--BAKED BEAN AND LETTUCE SANDWICHES + +Press cold baked beans through a sieve; spread bread with butter, cover +with a lettuce leaf, cover lettuce with beans, and sprinkle beans with +chopped mustard pickle. Cover with a second piece of buttered bread. +Brown bread or any dark bread may be used. + + +449.--CELERY AND EGG + + 1 cup chopped celery 1/4 cup mayonnaise + 1 hard-cooked egg + +Put celery and egg through the food chopper, using finest cutter; add +mayonnaise, and salt if necessary; spread between thin slices of +buttered brown bread. + + +450.--CHEESE AND NUT SANDWICHES + +Mix equal parts of grated American cheese and chopped nut meats; season +with salt and cayenne, moisten with cream, and spread between thin +buttered slices of bread. + + +451.--CHEESE CLUB SANDWICHES + +Cut bread in half-inch slices, remove crusts, spread with Mustard Butter +(see No. 459), cover with a lettuce leaf, spread with salad dressing, +cover with cheese cut in thin slices, sprinkle with chopped mixed +pickles, and cover with a second slice of bread spread with mustard +butter. Cut in quarters diagonally. + + +452.--CHICKEN SANDWICHES (Open) + + 1 cup finely chopped chicken Dash of celery salt + 1/2 teaspoon salt 1/4 cup salad dressing + Dash of cayenne + +Season the chicken, add the dressing, and beat well. Butter circles of +white bread, and spread with the chicken, mounding it in the center. +Garnish with slices of pimolas. + + +453.--GIBLET SANDWICHES + +Cook giblets until tender, put through food chopper, and mix with salad +dressing. Spread between thin slices of buttered bread. A lettuce leaf +may be added. + + +454.--HAM AND CHEESE SANDWICH (Hot) + +Spread thin buttered slices of stale bread with finely chopped ham; +cover with thin slices of American cheese; cover with another slice of +bread spread with ham, and saute in a little butter until brown. These +sandwiches may be toasted if preferred. + + +455.--MARSHMALLOW SANDWICHES + +Toast marshmallows and press while hot between ginger snaps, vanilla +wafers, or butter thins. + + +456.--MOCK CRAB SANDWICHES + + 1 cup young America cheese cut fine 1 teaspoon anchovy paste + 3 tablespoons milk 1/2 teaspoon paprika + +Mix cheese to a paste with milk, anchovy, and paprika; spread between +thin buttered slices of brown bread. + + +457.--PEANUT SANDWICH FILLING + +Put freshly roasted peanuts through the food chopper, using the finest +cutter, season with salt, and mix to a smooth paste with cream; or +dilute peanut butter with a little milk until of consistency to spread +easily. + + +458.--RAISIN BREAD AND CHEESE SANDWICHES + +Cut raisin bread in thin slices, and spread with Cottage Cheese (see No. +234) mixed to a paste with a little fruit juice or cream. Trim neatly +and cut in triangles. + + +459.--MUSTARD BUTTER + + 1/4 cup butter A few drops of vinegar or lemon juice + 1 teaspoon dry English mustard A few grains of cayenne + +Cream the butter, add the mustard and seasonings, and beat well. + + +460.--BREWIS + + 1 cup brown bread crumbled 1/8 teaspoon salt + 1 cup white bread crumbled 1 tablespoon butter + 1 cup milk + +Put crumbled bread in a shallow pan in a slow oven until browned; put in +a saucepan with milk, salt, and butter, and cook about ten minutes, +beating well. Serve as cereal or dessert. Left-over corn bread or +muffins may be used. + + +461.--BROWN BREAD TOAST WITH CHEESE AND BACON + +Toast brown bread, or crisp in the oven, dip quickly into hot salted +water, and arrange on serving dish. Make a Sauce for Cream Toast (see +No. 464), add to it one-half cup of cheese cut fine, pour over toast, +and put a piece of crisp bacon on each piece. + + +462.--CELERY TOAST + + 2 cups celery cut in half-inch pieces 1/3 cup flour + 3 cups hot stock or water 1/4 cup milk + Salt 6 slices toast + 1/8 teaspoon pepper + +Cook celery in stock or water about half an hour, or until tender; add +salt (if necessary), pepper, and flour mixed to a paste with the milk; +stir until thickened, and simmer fifteen minutes; pour over toast, and +garnish with toast points and celery tips. Use the coarser unbleached +pieces of celery for cooking. + + +463.--CREAM TOAST + +Cut six slices of bread in halves, toast slowly, or put into a moderate +oven until light brown and crisp, dip each piece into Sauce for Cream +Toast (see No. 464), and put into a covered serving dish; pour over +remaining sauce, and cover for two or three minutes before serving. + + +464.--SAUCE FOR CREAM TOAST + + 2 cups milk 1/2 teaspoon salt + 3 tablespoons flour 1 tablespoon butter + 1/4 cup cold water + +Scald the milk; mix the flour to a smooth paste with water, add to milk +and stir until thickened; cook over hot water fifteen minutes, stirring +occasionally; add salt and butter, and pour over toast. + + +465.--CHEESE TOAST + +To recipe for Cream Toast (see No. 463) add one-half cup of either soft +cheese cut fine or grated cheese. + + +466.--CINNAMON TOAST + +Cut stale bread into thin slices, remove crusts, and cut in halves; +toast evenly, and spread first with butter, then with honey, and dust +with cinnamon. Serve very hot. + + +467.--FRENCH TOAST + + 1 egg slightly beaten 3/4 cup milk or coffee + 1/4 teaspoon salt 4 slices bread + 1 tablespoon sugar + +Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in +mixture, and cook on a hot, greased griddle until brown, turning when +half cooked. Serve plain or spread with jam. + + +468.--GOLDENROD HAM TOAST + +Follow recipe for Cream Toast (see No. 463); to the sauce add one-half +cup finely chopped ham and the finely chopped whites of two hard-cooked +eggs. When toast is in the serving dish, sprinkle with the hard-cooked +yolks rubbed through a sieve. + + +469.--SUNDAY TOAST + +Cut whole wheat bread into four one-inch slices, remove crusts, butter, +and cut bread into three strips; mix one-third cup of brown sugar, one +teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and +a tablespoon of milk; spread paste on bread, and bake in a hot oven +until brown. Serve hot. + + +470.--TOMATO CREAM TOAST WITH EGG + + 1/2 can tomato 1/3 cup cold water + 1/3 teaspoon salt 2/3 cup hot milk + 1/3 teaspoon soda 1 tablespoon butter + 1 teaspoon sugar 2 hard-cooked eggs + 4 tablespoons flour 6 slices toast + +Simmer tomato for fifteen minutes and press through a sieve; add salt, +soda, and sugar; heat to boiling point, and thicken with flour mixed to +a smooth paste with cold water; cook five minutes, and add hot milk and +butter. Dip toast in sauce, place on platter, cover with remaining +sauce, and garnish with egg cut into eighths lengthwise. + + +471.--TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS + +Dip quickly into cold water, put in a paper bag, fold top of bag firmly, +and place in a hot oven until heated through. + + +472.--BUTTERED CRUMBS + +Melt two tablespoons of butter, stir in one-half cup of coarse, dried +bread crumbs until butter is absorbed. + + +473.--CROUSTADES + +Cut stale bread in slices about an inch and a half thick, remove crusts, +and cut in rounds, squares, triangles, or any shape desired; remove the +centers, using a small, sharp knife, and leaving a wall one-third of an +inch thick; brush with melted butter, and brown in oven; or fry, +inverted, in hot, deep fat. + + +474.--CROUTONS + +Cut stale bread in one-third-inch slices, cut slices into cubes, and +brown in the oven or fry in deep fat. Cold toast may be used instead of +bread. + + +475.--CRISP STICKS + +Cut stale bread in half-inch slices, remove crusts, spread lightly with +butter, cut in half-inch sticks, and put in slow oven until light brown +and crisp. + + + + +CHAPTER XXI + +GRIDDLE CAKES, WAFFLES, AND SIRUPS + + +476.--PLAIN GRIDDLE CAKES + + 1-1/2 cups flour 1 egg well beaten + 3 teaspoons baking powder 1 tablespoon melted shortening + 1/2 teaspoon salt 1/2 cup milk + 1 tablespoon sugar 3/4 cup water + +Mix and sift dry ingredients; add egg well beaten, shortening, and +liquid; beat well, and cook on a hot griddle. The cakes should be small +and should be served very hot with butter and sirup. + + +477.--SOUR MILK GRIDDLE CAKES + + 2 cups flour 2 teaspoons sugar + 1/2 teaspoon salt 2 cups thick sour milk + 1 teaspoon soda 1 egg well beaten + +Mix and sift dry ingredients, add milk and egg, and beat well; cook the +same as Plain Griddle Cakes (see No. 476). + + +478.--CORN MEAL GRIDDLE CAKES + + 1-1/2 cups corn meal 1 egg well beaten + 1/2 cup flour 3/4 cup milk + 4 teaspoons baking powder 3/4 cup water + 3/4 teaspoon salt 1 tablespoon melted shortening + 1 tablespoon molasses + +Mix in order given, beat well, and cook on a hot, greased griddle. If +all of the batter is not needed at once, cover what is left, and keep +in a cold place; add one-half teaspoon of baking powder, and beat +vigorously before using; or half of the recipe may be used and the extra +half egg used in some other way. + + +479.--DRIED CRUMB GRIDDLE CAKES + + 1 cup dried and sifted bread crumbs 2 tablespoons sugar + 1 cup flour 1 egg + 1/2 teaspoon salt 1-1/4 cups milk + 4 teaspoons baking powder + +Mix and cook according to directions for Plain Griddle Cakes (see No. +476). Half milk and half water may be used. + + +480.--RICE GRIDDLE CAKES + + 1 cup cooked rice 2 teaspoons baking powder + 1 egg well beaten 1 tablespoon sugar + 1 cup milk 1/2 teaspoon salt + 1 cup flour Few gratings nutmeg + +Mix rice and egg thoroughly with a fork, add milk, and dry ingredients +mixed and sifted together; beat well, and cook the same as Plain Griddle +Cakes (see No. 476). + + +481.--RAISED BUCKWHEAT CAKES + + 1 cup boiling water 1/4 cup lukewarm water + 1/2 teaspoon salt 1 cup buckwheat flour + 1 tablespoon molasses 1/4 cup white flour + 1/2 yeast cake 1/2 teaspoon soda + +Mix boiling water, salt, and molasses, and when lukewarm add yeast +dissolved in lukewarm water; add gradually to flour, and beat well; let +rise over night, add soda, beat well, and cook the same as Plain Griddle +Cakes (see No. 476). + + +482.--WAFFLES + + 1-1/2 cups flour 1 egg well beaten + 1/2 teaspoon salt 1 cup milk + 3 teaspoons baking powder 3 tablespoons melted shortening + 1 teaspoon sugar + +Mix and sift dry ingredients; add egg, milk, and shortening, and beat +well; cook in a hot, well-greased waffle iron. + + +483.--CORN MEAL WAFFLES + +Follow recipe for Oatmeal Waffles (see No. 484), using one cup of corn +meal mush in place of oatmeal. + + +484.--OATMEAL WAFFLES + + 1 cup cooked oatmeal 2 teaspoons baking powder + Yolks of 2 eggs 1/2 teaspoon salt + 1 cup milk 1 tablespoon sugar + 2 tablespoons melted shortening Whites of two eggs + 1 cup entire wheat flour + +Mix oatmeal and yolks of eggs (which have been beaten very light) until +there are no lumps in the mixture; add milk, shortening, and dry +ingredients sifted together; beat well, and fold in the stiffly beaten +whites of eggs. Cook in a hot, well-greased waffle iron. + + +485.--RICE WAFFLES + +To recipe for Waffles (see No. 482) add one-half cup of cooked rice, +mixing the rice thoroughly with the beaten egg before adding. + + +486.--BROWN SUGAR SIRUP + +Boil one cup of brown sugar and one-half cup of water until the +consistency of thick maple sirup. Serve hot or cold. + + +487.--CIDER SIRUP + + 1-1/2 cups cider 1 cup sugar + +Heat cider, add sugar, and boil until a thick sirup is formed, skimming +when necessary. Serve hot or cold. + + +488.--LEMON SIRUP + +Boil one cup of sugar, one-half cup of water, and one tablespoon of +lemon juice until the consistency of thick maple sirup; add one teaspoon +of butter, and serve hot. + + +489.--ORANGE SIRUP + + 3/4 cup orange juice Grated rind 1/2 orange + 1 cup sugar + +Boil orange juice and sugar until mixture has the consistency of thick +maple sirup, add rind, and serve hot or cold. + + + + +CHAPTER XXII + +CAKES AND COOKIES[11] + + +490.--APPLE SAUCE CAKE (without Butter, Eggs, or Milk) + + 1 cup unsweetened apple sauce 1/4 teaspoon salt + 1/2 cup melted shortening 1 teaspoon cinnamon + 1 cup sugar 1/2 teaspoon nutmeg + 1 teaspoon soda 1/4 teaspoon clove + 2 cups flour 1 cup raisins seeded and chopped + +Mix in order given, sifting dry ingredients together, beat well, pour +into a deep pan, and bake about one hour in a slow oven. + + +491.--CANADA WAR CAKE (without Butter, Eggs, or Milk) + + 1 cup brown sugar 1 teaspoon cinnamon + 1/4 cup shortening 1/2 teaspoon mace + 1 cup boiling water 1/4 teaspoon clove + 2 cups seeded raisins 1 teaspoon soda + 1/2 teaspoon salt 2 cups flour + +Mix sugar, shortening, water, raisins, and salt; boil five minutes; +cool, and add spices, soda, and flour sifted together; beat well; pour +into a greased, paper-lined bread pan, and bake in a slow oven one +hour. + + +492.--DATE CAKE + + 1/3 cup melted shortening 1-3/4 cups flour + 1-1/4 cups brown sugar 3-1/2 teaspoons baking powder + 1 egg unbeaten 1/2 teaspoon mace + 1/2 cup milk 1 cup dates stoned and chopped + +Mix in order given, and beat vigorously for three or four minutes; bake +in two layer-cake pans in a moderate oven for twenty-five minutes; when +partly cool spread with tart jelly, and sprinkle top layer with powdered +sugar. + + +493.--FUDGE CAKE + + 1/4 cup shortening 1/2 cup milk + 1 cup brown sugar 1-1/2 cups flour + 1 square chocolate 3 teaspoons baking powder + 1 egg well beaten 1/4 teaspoon salt + +Cream shortening, add sugar, and beat well; add chocolate melted and +egg; beat again; add milk; add flour, baking powder, and salt sifted +together; beat for two minutes. Pour into two greased layer-cake pans, +and bake in a moderate oven about eighteen minutes. Fill, and spread top +with Fudge Filling (see No. 533). + + +494.--OLD-FASHIONED PORK CAKE + + 1/2 pound fat salt pork 1/4 pound citron shredded + 1 cup boiling water 1 nutmeg grated + 1 cup molasses 2 teaspoons cinnamon + 1 cup sugar 1/2 teaspoon cloves + 2 eggs beaten 1/2 teaspoon allspice + 1/2 pound raisins 1 teaspoon soda + 1/2 pound currants 4 cups flour + +Put pork through meat chopper, using finest cutter; add boiling water +and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and +mix well; add dry ingredients, which have been sifted together; beat +well; pour into two deep greased and paper-lined pans; and bake in a +slow oven two hours. This cake keeps well if stored in a covered stone +crock. It may be reheated in the top of double boiler, and served hot +with pudding sauce. + + +495.--ONE-EGG CAKE + + 2 tablespoons butter 1-1/2 cups flour + 1/2 cup sugar 2-1/2 teaspoons baking powder + 1 egg Grated rind of 1 lemon + 1/2 cup milk + +Cream the butter, add the sugar and the well-beaten egg; beat +thoroughly, add the other ingredients in the order given, and bake in a +moderate oven about half an hour. + + +496.--ORANGE CAKE + + 1/4 cup shortening 1-1/2 cups flour + 1 cup sugar 2-1/2 teaspoons baking powder + 1 egg Grated rind 1/2 orange + 1/2 cup milk + +Cream the shortening, add sugar and egg well beaten; add milk, flour, +baking powder, and rind; beat well, and bake in two layer pans about +twenty minutes in a moderate oven. Fill and cover top with Orange Icing +(see No. 527). + + +497.--PLAIN CAKE + + 1/3 cup shortening 1-2/3 cups flour + 1 cup sugar 3 teaspoons baking powder + 2 eggs Few grains salt + 1/2 cup milk 1/2 teaspoon lemon extract + +Beat shortening and sugar until light and creamy; add eggs well beaten, +flour, baking powder, salt, and extract; beat well, pour into a greased +and papered cake pan, and bake about half an hour in a moderate oven, or +in two layer-cake pans about twenty minutes. This is an excellent +foundation cake for use with various flavorings, icings, and fillings. + + +498.--SPICE CAKE (without Eggs) + + 1/3 cup shortening 1-1/2 teaspoons cinnamon + 1 cup sugar 3/4 teaspoon nutmeg + 1 cup sour milk 1/4 teaspoon cloves + 2 cups flour 1/4 teaspoon salt + 1 teaspoon soda 1 cup raisins seeded and chopped + +Cream shortening and sugar, add sour milk; add dry ingredients sifted +together; beat well; add raisins, pour into a greased shallow pan, and +bake half an hour in a moderate oven. Dust with confectioners' sugar or +cover with plain icing. + + +499.--WHITE CAKE + + Whites of 2 eggs 3 teaspoons baking powder + Melted butter 7/8 cup sugar + Milk 1/2 teaspoon almond extract + 1-1/2 cups flour + +Break the whites of eggs into a measuring cup; add melted butter to half +fill cup; add milk to fill cup. Mix and sift flour, baking powder, and +sugar; combine mixtures, add flavoring, and beat for five minutes. Bake +in a shallow cake pan half an hour, or in muffin tins about twenty +minutes, in a moderate oven. + + +500.--SPONGE CAKE (Hot Water) + + Yolks of 2 eggs Whites of 2 eggs + 1/4 cup hot water 1 cup flour + 7/8 cup sugar 2 teaspoons baking powder + Grated rind 1 lemon 1/4 teaspoon salt + +Beat the yolks of eggs until thick and light, add the water and sugar, +and beat three minutes with the egg beater; add the lemon rind and the +whites stiffly beaten; sift flour, baking powder, and salt, and fold in +carefully. Pour into a shallow greased pan, and bake in a moderate oven +twenty-five minutes. + + +501.--VELVET SPONGE CAKE + + 2 eggs 1/2 cup pastry flour + 1 cup sugar 2 teaspoons baking powder + 1/8 teaspoon salt Grated rind 1 lemon + 1/4 cup potato flour 1/3 cup hot milk + +Beat eggs until very light, add sugar gradually, and continue beating +with the egg beater; mix and sift salt, flour, and baking powder; add +half to the eggs and sugar, and beat well; add rest of flour, and beat +again; add rind and milk, and beat hard; pour into a deep pan, and bake +forty minutes in a slow oven. + + +502.--CREAM PIE + +Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and +fill with Cream Filling (see No. 531). + + +503.--CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE + + 2 eggs 1 cup flour + 1 cup powdered sugar 1-1/2 teaspoons baking powder + 1/3 cup hot water 1/4 teaspoon salt + +Beat the eggs very light, add sugar gradually, and continue beating; add +water, flour, baking powder, and salt. Pour into a greased, paper-lined +dripping pan and bake in a moderate oven about fifteen minutes. The cake +should be about half an inch thick when baked. Trim off the edges, +spread with jam or jelly, and roll firmly; wrap in a paper napkin to +keep in shape. For Charlotte Russe cut cake into pieces to fit paper +cases, and fill with Charlotte Russe Mixture (see No. 562). + + +504.--CHOCOLATE MARSHMALLOW ROLL + +To recipe for Jelly Roll (see No. 503) add two squares of melted +chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow +Filling (see No. 534), and roll the same as jelly roll. + + +505.--HOT WATER GINGERBREAD (without Egg) + + 1/4 cup shortening 1 teaspoon soda + 1 cup dark molasses 1/2 teaspoon salt + 1/2 cup boiling water 1-1/2 teaspoons ginger + 2 cups bread flour 1/2 teaspoon cinnamon + +Mix shortening, molasses, and water; add dry ingredients sifted +together, and beat well. Pour into greased muffin pans and bake in a +moderate oven twenty minutes; or pour into a greased shallow pan and +bake twenty-five minutes. + + +506.--HOT WATER GINGERBREAD (with Egg) + + 1/3 cup beef drippings 2-3/4 cups flour + 2/3 cup boiling water 1 teaspoon soda + 1 cup dark molasses 1/2 teaspoon salt + 1 egg well beaten 1-1/2 teaspoons ginger + +Pour boiling water over shortening, add molasses and egg; mix and sift +dry ingredients, add to first mixture, and beat well. Pour into a +shallow, greased cake pan, and bake in a moderate oven twenty-five +minutes. + + +507.--SOUR MILK GINGERBREAD + + 2 cups flour 1 cup molasses + 1-1/2 teaspoons soda 1 cup thick sour milk + 1 teaspoon ginger 1 egg well beaten + 1/4 teaspoon salt + +Mix and sift dry ingredients, add molasses, milk, and egg, and beat +well; pour into a greased pan, and bake in a moderate oven twenty-five +minutes. + + +508.--GINGER APPLE CAKE + +Follow any recipe for gingerbread, bake in two layers, and put Apple +Filling (see No. 529) between layers and on top. + + +509.--GINGER GEMS + + 1/2 cup molasses 1-1/2 cups flour + 1/4 cup brown sugar 1 teaspoon soda + 1/4 cup shortening 1 teaspoon ginger + 1/2 cup boiling water 1/2 teaspoon cinnamon + 1 beaten egg 1/4 teaspoon salt + +Mix in order given, sifting the dry ingredients together; beat well, +pour into greased muffin tins, and bake in a moderate oven twenty +minutes. + + +510.--BRAN DROP COOKIES + + 1 cup bran 1/4 teaspoon clove + 1/2 cup flour 1/4 cup molasses + 1/4 teaspoon salt 1/4 cup sugar + 1/4 teaspoon soda 1/4 cup melted shortening + 1/2 teaspoon cinnamon 1/4 cup milk + +Mix in order given, drop from tablespoon, two inches apart, on greased +pan, and bake in a hot oven twelve minutes. + + +511.--CHEESE DROPS + + 2 tablespoons butter 1/8 teaspoon paprika + 1/4 cup grated cheese 1/8 teaspoon mustard + 1/4 cup dried and sifted crumbs Few grains cayenne + 1/4 teaspoon salt Whites of 2 eggs + +Cream butter and cheese together; mix crumbs with seasonings and add to +cheese; fold in the stiffly beaten whites of eggs. Drop from a teaspoon +on a greased baking sheet about two inches apart, and bake in a moderate +oven about twelve minutes. Serve with soup or salad. + + +512.--CHEESE WAFERS + + 1 cup flour 1 tablespoon shortening + 1/4 teaspoon salt 1/2 cup grated cheese + 1/2 teaspoon paprika 1/4 cup cold water + +Mix and sift flour, salt, and paprika; rub in shortening with finger +tips; add cheese and mix to a stiff paste with cold water; roll out very +thin, cut with a small round cutter, place on a greased baking sheet, +and bake in a moderate oven five or six minutes. Serve with salad or +soup. + + +513.--CHOCOLATE COOKIES + + 2 squares chocolate 2 cups flour + 1/2 cup shortening 2-1/2 teaspoons baking powder + 1 cup brown sugar 1/2 teaspoon salt + 1 egg well beaten 1/2 teaspoon cinnamon + 1/4 cup milk + +Put chocolate with shortening in mixing bowl and place over hot water +until melted; add other ingredients in order given. Chill, roll thin, +and cut with fancy cutter. Bake in a moderate oven about ten minutes. + + +514.--GINGER WAFERS + + 1/2 cup shortening 1/4 teaspoon salt + 1 cup brown sugar 1-1/4 teaspoons ginger + 2-1/4 cups bread flour 1/2 cup milk + 1/2 teaspoon soda + +Cream shortening and sugar; sift soda, salt, and ginger with flour, and +add alternately with milk; chill; roll thin on baking sheet; mark in +squares, and bake in a moderate oven eight or ten minutes. Remove from +pan while warm. + + +515.--MARSHMALLOW WAFERS + +Arrange thin crackers or wafers on a baking sheet, place a marshmallow +on each one, and bake in a moderate oven for a few minutes until +marshmallows melt; into each one press half a nut meat, raisin, cherry, +or a bit of candied fruit. + + +516.--MOLASSES BROWNIES + + 1/3 cup shortening 1 beaten egg + 1/3 cup sugar 1/2 teaspoon baking powder + 1/3 cup molasses 1 cup flour + 2 squares melted chocolate 3/4 cup chopped nut meats + +Cream the shortening, add other ingredients in order given, drop from +spoon on greased pan, and bake about twelve minutes in a moderate oven. + + +517.--OATMEAL MACAROONS + + 1 egg 1 cup rolled oats + 1/2 cup sugar 1/3 cup shredded coconut + 1 tablespoon melted butter 1/2 teaspoon salt + +Beat egg until light, add other ingredients in order given, beat well, +and drop from spoon on greased pan; bake about fifteen minutes in a +moderate oven. + + +518.--PEANUT MACAROONS + + White of 1 egg 1 cup powdered sugar + 1/8 teaspoon salt 1 cup finely chopped peanuts + +Add salt to the egg, and beat until stiff; add sugar and nuts, and mix +well; drop from a teaspoon on a greased baking sheet two inches apart, +and bake in a slow oven about fifteen minutes. + + +519.--RAISIN DROP COOKIES + + 3 tablespoons shortening 1 cup flour + 1/2 cup brown sugar 2 teaspoons baking powder + 1 egg well beaten 1 teaspoon cinnamon + 2 tablespoons milk 1/2 cup raisins seeded and chopped + +Cream the shortening and sugar; add egg and milk, and beat well; add +flour, baking powder, and cinnamon sifted together; add raisins; beat +well, drop from a teaspoon two inches apart on a greased baking sheet, +and bake in a moderate oven about twelve minutes. + + +520.--WALNUT WAFERS + + 2 eggs 1/4 teaspoon salt + 1 cup brown sugar 1/4 teaspoon baking powder + 1/2 cup flour 3/4 cup chopped nut meats + 1/4 teaspoon cinnamon + +Beat eggs until light; add sugar, and beat well; add dry ingredients +sifted together; beat well, add nuts, pour into a greased dripping pan, +and bake in a moderate oven about ten minutes. Cut in squares while hot. +Mixture may be baked in tiny scalloped tins if preferred. + +FOOTNOTES: + +[11] The amount of soda in these recipes is based upon the use of +old-fashioned jug molasses; canned molasses varies greatly in acidity +and, especially when freshly opened, requires little or no soda. If +canned molasses is used, therefore, baking powder should wholly or +partly take the place of soda. + + + + +CHAPTER XXIII + +ICINGS AND FILLINGS + + +521.--BOILED ICING[12] + + 1/3 cup boiling water White of 1 egg + 1 cup sugar 1 teaspoon vanilla + 1/8 teaspoon cream of tartar + +Boil water and sugar to 240 deg. F., or until the sirup forms soft ball when +tried in cold water; add cream of tartar and vanilla, and pour slowly +upon the stiffly beaten white of egg, beating constantly until thick +enough to spread without running. For caramel flavor melt one-third of +the sugar first. + + +522.--CARAMEL ICING + + 1 cup brown sugar 1 teaspoon butter + 1/3 cup milk Few grains salt + +Put ingredients in saucepan, and boil to 240 deg. F., or until a soft ball +can be formed when tested in cold water. Beat until creamy, and spread +while warm. Chopped nut meats may be added. + + +523.--CHOCOLATE ICING + + 2 squares chocolate Confectioners' sugar + 1/4 cup boiling water 1/2 teaspoon vanilla + +Melt chocolate, add boiling water, and mix well; add confectioners' +sugar until of right consistency to spread; add vanilla and beat well. +Coffee may be used in place of water. + + +524.--COCOA ICING + + 1 tablespoon butter 2 tablespoons cocoa + 2 tablespoons milk Confectioners' sugar + +Heat butter and milk in a saucepan, remove from fire, add cocoa, and +enough confectioners' sugar to thicken. About one cup of sugar will be +required. + + +525.--COFFEE ICING + +Follow directions for Boiled Icing (see No. 521), using strong coffee in +place of water. Or to recipe for Quick Icing (see No. 528) or Cream +Icing (see No. 526) add one teaspoon of instantaneous coffee. + + +526.--CREAM ICING + + 1-1/4 cups confectioners' sugar 1/4 teaspoon vanilla + Heavy cream + +Sift sugar and add cream until of right consistency to spread (about two +tablespoons); add flavoring, and beat well. + + +527.--ORANGE ICING + + Juice of 1/2 orange Confectioners' sugar + Grated rind of 1/4 orange + +Mix sugar with orange juice and rind until icing is firm enough to +spread. + + +528.--QUICK ICING + + 1 tablespoon butter Confectioners' sugar + 2 tablespoons boiling water 1/4 teaspoon flavoring + +Pour boiling water over butter; stir in sugar enough to thicken; add +extract, and beat well before spreading. (A little more than one cup of +sugar will usually be required.) + + +529.--APPLE FILLING + + 3 baked apples 1 cup confectioners' sugar + White of 1 egg + +Press apples through a sieve; beat white of egg until stiff; add half of +sugar, and beat well; add apple and remaining sugar gradually, and beat +until very light. Spread between layers and on top of cake. Two +tablespoons of tart jelly may be beaten with the apple. + + +530.--COFFEE CREAM FILLING + +Follow recipe for Cream Filling (see No. 531), but use one-half cup +strong coffee in place of one-half cup of milk. Or add one teaspoon of +instantaneous coffee to the recipe. + + +531.--CREAM FILLING + + 1-1/2 cups milk 1/8 teaspoon salt + 1 cup sugar 1 egg slightly beaten + 1/4 cup cornstarch 1 teaspoon flavoring + +Scald milk, mix sugar, cornstarch, salt, and egg; add to milk, and cook +over hot water, stirring constantly until mixture thickens; cook fifteen +minutes, stirring occasionally. Cool and flavor before spreading. + + +532.--DATE AND FIG FILLING + + 1 cup figs 1/2 cup boiling water + 1 cup dates Juice 1/2 lemon + 1/2 cup sugar + +Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit +with sugar, water, and lemon juice, and cook over hot water until thick +enough to spread. + + +533.--FUDGE FILLING + + 1-1/2 cups brown sugar 1/3 cup milk + 1 tablespoon butter Few grains salt + 1 square chocolate 1/2 cup nut meats chopped + +Put sugar, butter, chocolate, milk, and salt in a saucepan; heat slowly +to boiling point, and boil to 240 deg. F., or until a soft ball can be +formed when tested in cold water; remove from fire, add nuts, and beat +until smooth and creamy. + + +534.--MARSHMALLOW FILLING + + 1 cup sugar 1/2 pound marshmallows + 1/3 cup boiling water 1 teaspoon vanilla + +Boil sugar and water to 240 deg. F., or until a soft ball can be formed when +tested in cold water; soften marshmallows over hot water, add sirup, and +when partly cooled add vanilla and beat until stiff enough to spread. +Chopped nuts, dates, figs, raisins, or candied fruits may be added. + + +535.--MOCHA FILLING + + 2 tablespoons hot black coffee 1/2 teaspoon vanilla + 1 tablespoon butter 1 cup confectioners' sugar + 2 tablespoons cocoa + +Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture +to spread without running. + + +536.--ORANGE FILLING + + 1/2 cup sugar 1/2 cup orange juice + 3 tablespoons flour 1 beaten egg + Grated rind 1/2 orange 1 teaspoon butter + +Mix sugar, flour, and rind in the top of double boiler, add orange +juice, egg, and butter, and cook over hot water for twelve minutes, +stirring often. + + +537.--PRUNE FILLING + +To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of +cooked prunes which have been stoned and cut in small pieces, and the +chopped meats from six of the prune stones. Spread between layers of +cake. + +FOOTNOTES: + +[12] The sirup should be boiled in a small saucepan; otherwise the bulb +of the thermometer will not be covered. + + + + +CHAPTER XXIV + +HOT DESSERTS + + +538.--APPLE ROULETTES + +Use recipe for Baking Powder Biscuit (see No. 424); roll dough very +thin, brush with melted butter, and spread with one cup of chopped +apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon; +roll firmly like a jelly roll, cut in three-fourths-inch slices, place +in buttered pan, and bake in a hot oven fifteen minutes. Serve with hot +liquid sauce. + + +539.--DUTCH APPLE CAKE + + 1-1/2 cups flour 1/2 cup milk + 3 teaspoons baking powder 2 tablespoons melted shortening + 1/2 teaspoon salt 3 apples + 3 tablespoons sugar 2 tablespoons sugar + 1 egg 1/4 teaspoon cinnamon + +Sift together flour, baking powder, salt, and sugar; add egg well +beaten, milk, and shortening; beat well, and spread in a greased pan, +having mixture about an inch deep; core, pare, and quarter apples, cut +in thick slices, and arrange in rows on top of cake; sprinkle with sugar +and cinnamon, and bake in hot oven half an hour. Serve with liquid +sauce. + + +540.--STEAMED APPLE PUDDING + + 6 apples 3 teaspoons baking powder + 1/2 cup sugar 1/2 teaspoon salt + 1/2 teaspoon nutmeg 2 tablespoons shortening + 1-1/2 cups flour 3/4 cup milk + +Pare, core, and slice apples; place in a greased pudding dish, and +sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and +salt; rub in shortening with finger tips, and mix with milk; spread over +apples, and steam for one hour. Turn out of dish, and serve with apples +on top. Serve with Soft Sauce (see No. 617). + + +541.--BANANA TOAST + +Mash and sweeten bananas, heap on rounds of buttered toast, and heat in +oven. Serve hot with cream or rich milk. Garnish with split cherries, +nuts, or bits of jelly. + + +542.--BLACKBERRY PUDDING + +Add one cup of blackberries to recipe for Cottage Pudding (see No. 549) +and serve with Blackberry Sauce (see No. 618). + + +543.--BLUEBERRY PUDDING + +To recipe for Cottage Pudding (see No. 549) add one cup of blueberries. + + +544.--BROWN BETTY + + 2 cups soft bread crumbs 1/4 teaspoon clove + 4 tablespoons butter 1/4 teaspoon nutmeg + 4 apples 2 tablespoons molasses + 1/3 cup brown sugar 2 tablespoons hot water + 1/2 teaspoon cinnamon 1/4 teaspoon salt + +Mix crumbs with melted butter; pare, core, and slice apples; mix sugar +and spices; arrange crumbs and apple in layers in a greased baking +dish, sprinkle each layer with sugar; mix molasses, water, and salt, and +pour over all. Bake slowly for an hour and a half. + + +545.--BAKED CRANBERRY PUDDING + + 2 cups soft bread crumbs 1 cup sugar + 1/4 cup butter 1/2 cup sultana raisins + 1 cup chopped cranberries 1/4 cup boiling water + +Mix crumbs with melted butter; add cranberries, sugar, and raisins, and +put into a greased baking dish; add water, and bake in a slow oven one +hour. Serve with Soft Sauce (see No. 617). + + +546.--BAKED INDIAN PUDDING + + 2 cups boiling water 3 cups hot milk + 1 teaspoon salt 1/4 cup molasses + 5 tablespoons fine corn meal 1/2 teaspoon ginger + +Add salt to boiling water, sift in corn meal very slowly, and boil ten +minutes, stirring often; add milk, molasses, and ginger, pour into a +greased earthen dish, and bake very slowly for three hours. Serve with +rich milk, cream, or Ginger Sauce (see No. 611). + + +547.--CARAMEL TOAST PUDDING + + 3/4 cup sugar 1/4 teaspoon salt + 2 slices toast 1/2 teaspoon nutmeg + 2 cups hot milk 1 egg + 1 tablespoon butter + +Caramelize sugar; cut each slice of toast in quarters, dip in caramel, +and arrange in baking dish; add milk to caramel remaining in pan, and +stir until dissolved; add butter, salt, nutmeg, and egg slightly +beaten; pour over toast, and bake in slow oven about half an hour. Serve +with cream, rich milk, or liquid sauce. + + +548.--STEAMED CHOCOLATE PUDDING + + 1/2 cup sugar 1 cup flour + 1 tablespoon melted butter 1-1/2 teaspoons baking powder + 1 beaten egg 1/2 teaspoon cinnamon + 1/2 cup milk 1 square melted chocolate + 1/8 teaspoon salt + +Mix in order given, put in pudding mold, cover closely, and steam one +hour. Serve with cream or Soft Sauce (see No. 617). + + +549.--COTTAGE PUDDING + + 1/4 cup shortening 2 cups flour + 1/2 cup sugar 4 teaspoons baking powder + 1 egg 1/4 teaspoon salt + 3/4 cup milk + +Cream the butter; add the sugar and the well-beaten egg, and beat well; +add the milk and then the flour, baking powder, and salt, which have +been sifted together; beat again, and bake in hot oven in pudding dish +about half an hour, or in individual tins about twenty minutes. Serve +with hot liquid sauce. + + +550.--STEAMED FIG PUDDING + + 1/2 cup shortening 1 teaspoon cinnamon + 1/2 cup sugar 1/2 teaspoon nutmeg + 1 egg well beaten 1/2 teaspoon salt + 1 cup milk 1 pound figs chopped + 1/2 cup molasses 1/4 cup currants + 2-1/2 cups flour 1/2 cup flour + 5 teaspoons baking powder + +Mix shortening and sugar, and beat until creamy; add egg, milk, and +molasses, add two and a half cups of flour sifted with baking powder, +spices, and salt; beat well; add figs and currants mixed with one-half +cup of flour. Pour into a greased mold, and steam three hours, or pour +into greased one-pound baking powder boxes, and steam an hour and +three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant +Jelly Sauce (see No. 608). This pudding keeps well and can be reheated +in the top of the double boiler. + + +551.--STEAMED FRUIT PUDDING + + 1 egg well beaten 1/2 teaspoon salt + 1 cup molasses 1 teaspoon cinnamon + 1/2 cup water 1/4 teaspoon clove + 2 tablespoons melted shortening 1/2 teaspoon mace + 1-1/2 cups flour 3/4 cup raisins seeded and chopped + 1/2 teaspoon soda 1/4 cup currants + +Mix egg, molasses, water, and shortening; add dry ingredients sifted +together; add fruit; mix well, pour into greased one-pound baking powder +boxes, and steam an hour and three-quarters. Serve with a tart sauce. +One cup of dates, stoned and cut in pieces, may be used instead of +raisins and currants. + + +552.--MOCK INDIAN PUDDING + + 2 slices bread buttered 1/3 cup sugar + 2 cups milk 1/4 teaspoon cinnamon + 1/2 cup molasses 1/4 teaspoon salt + +Butter two slices bread cut three-quarters of an inch thick, put into +buttered baking dish, and pour over the bread the rest of the +ingredients mixed together. Bake one and a half hours in a slow oven. + + +553.--INDIAN TAPIOCA PUDDING + + 1/3 cup pearl tapioca 1/2 cup molasses + 2 cups boiling water 1 tablespoon butter + 1-1/2 teaspoons salt 1/4 teaspoon cinnamon + 1/4 cup corn meal 3 cups hot milk + +Soak tapioca in cold water for one hour, and drain; add salt to boiling +water, sift in corn meal, and boil ten minutes, stirring often; add +tapioca and other ingredients, pour into a greased earthen dish, and +bake slowly for two hours. + + +554.--PEACH DUMPLINGS + +Cover halves of preserved peaches with Shortcake Dough (see No. 441) +rolled thin; bake in hot oven, and serve with hot peach sirup and hard +sauce. + + +555.--BAKED RICE CUSTARD + + 1 cup cooked rice Pinch of salt + 2 eggs 1-1/2 cups milk + 1/3 cup sugar 1/2 teaspoon lemon extract + +Mix in order given and bake about twenty minutes in a moderate oven. +Serve hot or cold with cream or rich milk. + + +556.--BAKED RICE PUDDING + + 1/2 cup rice 1/2 teaspoon salt + 2 cups milk 1/2 nutmeg grated + 2 cups boiling water 1 cup raisins seeded and chopped + 1/4 cup sugar + +Wash rice, mix with other ingredients, pour into a greased baking dish, +and bake slowly for three hours. Stir occasionally during first hour of +baking to prevent rice and fruit from settling. Serve with rich milk or +cream. + + +557.--MULLED RICE + + 1/2 cup rice 1/4 teaspoon salt + 2 cups hot milk 1 egg + 1 tablespoon butter 1/2 teaspoon nutmeg + 2 tablespoons sugar 2 tablespoons grape juice + +Wash rice, and cook with milk, butter, sugar, and salt in double boiler +until tender; beat egg, add nutmeg and grape juice, stir into rice, and +cook five minutes. Serve with cream or rich milk. + + + + +CHAPTER XXV + +COLD DESSERTS + + +558.--BANANA ROYAL + + 4 bananas 4 slices of French Toast (see No. 467) + 1/4 cup currant jelly or stale sponge cake + 1/4 cup powdered sugar + +Force bananas and jelly through potato ricer or a sieve, add sugar, and +heap on French toast or sponge cake. Or line individual glasses with +lady fingers and fill with banana mixture. + + +559.--BANANA WHIP + + 4 bananas 4 tablespoons powdered sugar + 4 tablespoons grape juice or jelly Whites of 2 eggs + +Peel and scrape bananas, force through a sieve; add grape juice, sugar, +and stiffly beaten whites of eggs; pile lightly in individual glass +dishes, garnish with bits of jelly, and serve at once. All materials +should be very cold. + + +560.--BANANA AND GRAPE JUICE JELLY + + 1/2 box gelatine 1/4 cup strained lemon juice + 1/2 cup grape juice 3/4 cup sugar + 2-1/2 cups boiling water 2 large bananas + +Soak gelatine in grape juice five minutes; dissolve in boiling water, +add lemon juice and sugar. When jelly begins to stiffen, beat with egg +beater, and add the bananas pressed through a sieve. + + +561.--BLACKBERRY MOLD + + 1 quart blackberries 2 cups water + 1/2 cup sugar 3/4 cup farina + 1/4 teaspoon salt + +Heat berries, sugar, salt, and water, and when boiling add farina +slowly. Cook over hot water half an hour, turn into a mold, and serve +cold with cream. Blueberries, either fresh or canned, may be used in +place of blackberries. + + +562.--CHARLOTTE RUSSE FILLING + + 1-1/2 cups thin cream 1/4 cup hot milk + 1-1/2 teaspoons gelatine 3 tablespoons powdered sugar + 2 tablespoons cold milk 1/2 teaspoon vanilla + +Whip the cream with a whip churn; skim off the froth as it rises, and +place in a fine sieve to drain; soak gelatine in cold milk, dissolve in +hot milk, add sugar and flavoring. Stir occasionally until mixture +begins to stiffen; then fold in the whip from the cream. + + +563.--CHOCOLATE BLANCMANGE + + 2 cups hot milk 1/4 cup sugar + 4 tablespoons cornstarch 1-1/2 squares chocolate melted + 1/4 teaspoon salt Whites 2 eggs + 1/4 teaspoon cinnamon + +Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to +milk, and cook over hot water until thickened, stirring constantly; add +chocolate and cook for fifteen minutes, stirring occasionally; fold in +the stiffly beaten whites of eggs, and turn into individual molds to +chill. + + +564.--COCONUT AND ORANGE JELLY + + 1/2 box gelatine 1/3 cup sugar + 1/2 cup cold water 1 can coconut + 1 cup hot milk Cold milk + 1/4 cup orange marmalade + +Soak gelatine in cold water for five minutes; dissolve in hot milk; add +marmalade and sugar; drain one can of coconut, and add to coconut milk +enough cold milk to make one and a half cups; mix with jelly, add +coconut, and pour into a mold to chill. + + +565.--COFFEE CARAMEL CUSTARDS + + 1/2 cup sugar 2 eggs + 1 cup milk Few grains salt + 1 cup strong coffee + +Put sugar in smooth saucepan, and stir over fire until a light-colored +caramel is formed. (Avoid burning.) Heat milk and coffee, add to +caramel, and keep over hot water until caramel is dissolved; add eggs +slightly beaten and salt; strain into cups, and bake in slow oven until +firm. + + +566.--COFFEE JUNKET + + 2 cups lukewarm milk Few grains salt + 1/4 cup sugar 1/2 junket tablet + 1 teaspoon instantaneous coffee 1 teaspoon cold water + + +Mix milk, sugar, coffee, and salt; stir until sugar is dissolved; +dissolve junket tablet in cold water, add to milk, and pour into +glasses. If milk is overheated junket will not be firm. + + +567.--CRANBERRY WHIP + +Follow recipe for Prune Whip (see No. 574), using one cup of strained +cranberry sauce instead of prunes. + + +568.--SOFT CUSTARD + + 2 cups milk Few grains salt + Yolks of 2 eggs 1 teaspoon cornstarch + 1/4 cup sugar 1/2 teaspoon vanilla + +Scald the milk; mix sugar, salt, and cornstarch, add to beaten egg +yolks, and stir into the hot milk; cook over hot water ten minutes, +stirring constantly until thickened; beat with egg beater; strain, cool, +and add vanilla. To vary the flavor, the sugar may be caramelized, or +other extracts may be used. Serve in glasses with a meringue made of the +whites of eggs beaten stiff and sweetened with two tablespoons of sugar. +Garnish with dots of red jelly. + + +569.--COFFEE AND RICE JELLY + + 1/2 box gelatine 1 cup milk + 1/2 cup cold coffee 3/4 cup sugar + 2 cups hot strong coffee 1 cup cooked rice + +Soak gelatine in cold coffee five minutes; add hot coffee and stir until +dissolved; add milk and sugar; chill, and, when beginning to stiffen, +beat with egg beater, add rice, and turn into a mold. + + +570.--FRUIT CREAM + + 2 bananas 1 tablespoon granulated gelatine + 1 orange 1/4 cup boiling water + 1/2 lemon 1 cup cream whipped + 1/3 cup powdered sugar + +Press bananas through a sieve; add juice and pulp of orange, juice of +lemon, sugar, and gelatine which has been dissolved in hot water. Stir +over ice water until mixture begins to stiffen, then fold in the cream. +Put in mold and chill. + + +571.--SPICED FRUIT JELLY + + 6 apples 1 tablespoon gelatine + 1/2 cup cranberries 1/4 cup cold water + 3/4 cup boiling water 1/2 teaspoon cinnamon + 1 cup sugar 1/4 teaspoon clove + +Core and slice apples, and cook with cranberries and boiling water +fifteen minutes; press through a sieve, add sugar, gelatine dissolved in +cold water, and spice. Stir until sugar is dissolved, pour into a mold, +and put in a cool place until firm. + + +572.--FRUIT WHIP (Uncooked) + + 4 tart apples grated 2 tablespoons fruit jelly + 4 figs chopped Whites of 2 eggs + 8 dates stoned and chopped + +Mix fruit; mash jelly with a fork; add to fruit, and fold in the stiffly +beaten whites of eggs. Serve in glasses, and garnish with bits of jelly. + + +573.--PINEAPPLE PUDDING + +Follow recipe for Chocolate Blancmange (see No. 563), omitting chocolate +and cinnamon, and adding one-half can of grated pineapple. + + +574.--PRUNE WHIP + +Press cooked and stoned prunes through a sieve; to one cup of prune pulp +add two tablespoons of sugar; beat the whites of two eggs very stiff; +add prune mixture gradually, and beat well with a strong egg beater; +when light turn into a small greased baking dish or into four individual +dishes, and bake in a slow oven about twenty minutes, or until firm. +Serve plain or with a custard sauce made from the yolks of the eggs. + + +575.--PRUNE AND WHEAT MOLD + + 1 cup prunes 1/4 teaspoon salt + Boiling water 1/2 cup Cream of Wheat + +Wash prunes, soak over night; cook in same water until tender, and +remove the stones; measure prunes and juice, and add boiling water to +make one quart; add salt; slowly sift in wheat, and cook over hot water +for half an hour, stirring often at first; turn into a mold to cool. + + +576.--JELLIED PRUNES AND CRANBERRIES + + 1 cup prunes 1 cup sugar + Boiling water 1/2 box gelatine + 1 cup cranberries chopped 1/2 cup cold water + +Wash prunes, and soak over night in water to cover; cook until soft in +same water; drain, measure juice, and add enough boiling water to make +three cups; put cranberries in a colander and rinse off the seeds with +running water; drain, and add to water; add sugar, and cook ten minutes; +add the gelatine soaked in cold water; stone the prunes, cut in +quarters, and add to cranberries; turn into a mold, and chill. + + +577.--RICE MOLD + + 1 cup rice Grated rind of 1/2 orange + 2 quarts boiling water 3/4 cup powdered sugar + 1 tablespoon salt 2 tablespoons grape juice + Juice of 1 orange + +Cook rice in boiling salted water until tender; drain; mix with orange, +sugar, and grape juice; press into a mold, and chill; turn out of mold, +and serve with cream. + + +578.--SEA MOSS BLANCMANGE + + 1/4 cup sea moss 1/4 teaspoon salt + 1 quart milk 1 teaspoon vanilla + 1/4 cup sugar + +Soak moss in lukewarm water for ten minutes; lift carefully from the +water so as not to disturb any sand which may have settled; rinse moss, +drain well, add to hot milk, and cook in double boiler for half an hour. +Strain through a fine sieve, add sugar, salt, and vanilla, and turn into +a mold until firm. Serve with crushed berries, sliced bananas, or stewed +fruit. + + + + +CHAPTER XXVI + +FROZEN DESSERTS + + +579.--TO FREEZE ICES + +Use one measure of freezing salt to three measures of finely cracked ice +for ice cream, sherbet, and all mixtures which are to be churned. Freeze +slowly, remove dasher, pack solidly, add fresh salt and ice, and let +stand for an hour before serving. To freeze mousse, bombe, and all +unchurned mixtures, pack in equal parts of salt and ice, and let stand +three hours. + + +580.--FROZEN CUSTARD + + 1 quart milk 2 teaspoons cornstarch + 2 eggs 1 tablespoon vanilla + 1 cup sugar Few grains salt + +Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and +stir into milk; cook over hot water for twelve minutes, stirring +constantly at first. Cool, add vanilla and salt, and freeze. Part cream +may be used to advantage, or one can of evaporated milk with enough +fresh milk added to make one quart. + + +581.--CHOCOLATE ICE CREAM + +Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half +squares of chocolate to the custard before cooking. + + +582.--COCOA ICE CREAM + + 1 pint milk 1 teaspoon cornstarch + 2 inches stick cinnamon 1 egg beaten + 1 cup sugar 1 pint cream + 1/2 cup cocoa 1 teaspoon vanilla + Few grains salt + +Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg, +and cook with milk until slightly thickened; cool, remove cinnamon, add +cream and vanilla, and freeze. + + +583.--COFFEE ICE CREAM + + 1 can evaporated milk 1/2 cup sugar + 1 cup boiling water 2 teaspoons instantaneous coffee + +Add boiling water to milk, and cool; add sugar and flavoring, and +freeze. Serve in glasses and garnish with whipped cream. + + +584.--MINT ICE CREAM + + 1 quart thin cream White of 1 egg + 1/2 pound mint stick candy + +Put half of cream in double boiler with candy, and heat until candy is +dissolved. Cool, add the remainder of cream whipped, and the white of +egg beaten stiff; freeze; and serve in glasses garnished with small +green mint candies. + + +585.--ORANGE VELVET CREAM + + 1 cup sugar 1 cup orange juice + 1 cup water Juice of 1 lemon + Whites of 2 eggs 1 pint cream whipped + +Boil sugar and water until it threads; cool slightly and add gradually +to the stiffly beaten whites of eggs, beating steadily for three +minutes; add fruit juice, and when cool fold in cream. Freeze, and serve +in glasses garnished with candied orange peel and a few mint leaves. + + +586.--PHILADELPHIA ICE CREAM + + 1 quart thin cream Few grains salt + 3/4 cup sugar 1 tablespoon flavoring + +Mix and freeze. + + +587.--PRUNE ICE CREAM + + 1-1/2 cups hot milk 1 cup cream + 2 eggs slightly beaten 2 cups cooked prunes + 1/2 cup brown sugar + +Cook milk, eggs, and sugar over hot water until thickened, stirring +constantly; when cool add cream, prunes stoned and pressed through a +sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used +in place of cream. + + +588.--STRAWBERRY ICE CREAM + + 1 quart strawberries 1 quart thin cream + 1-1/2 cups sugar + +Mash strawberries, add sugar, let stand an hour, and press through a +sieve; add cream, and freeze. + + +589.--VANILLA ICE CREAM + + 1 pint milk Few grains salt + 1 cup sugar 1 pint cream + 2 eggs 1 tablespoon vanilla + +Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot +water until mixture coats spoon; cool; add cream and vanilla, and +freeze. + + +590.--CANTON GINGER SHERBET + + 1/2 cup Canton ginger Juice of 1 orange + 1 cup sugar Juice of 1/2 lemon + 3-1/2 cups boiling water White of 1 egg + +Put ginger through the food chopper, using finest cutter; add sugar and +water, and boil fifteen minutes; add fruit juice; cool, and freeze. When +nearly frozen, add the stiffly beaten white of egg. + + +591.--CIDER FRAPPE + + 1 quart sweet cider Juice of 3 oranges + 1 cup sugar Juice of 1 lemon + +Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve +in frappe glasses with the roast. + + +592.--CRANBERRY AND RAISIN SHERBET + + 3 cups cranberries 1-1/2 cups sugar + 1 cup seeded raisins White of 1 egg + 1-1/2 cups water + +Cook cranberries, raisins, and water ten minutes; press through a sieve, +add sugar, and freeze; when nearly frozen add the stiffly beaten white +of egg, and continue freezing until stiff and smooth. + + +593.--FRUIT SHERBET + + 1 cup sugar Juice of 1 orange + 1 cup water Juice of 1 lemon + 1 teaspoon gelatine 3/4 cup grated pineapple + 2 tablespoons cold water 1 banana peeled and mashed + +Boil sugar and water five minutes, add gelatine soaked in cold water, +and stir until dissolved; add fruit; cool, and freeze. + + +594.--GRAPE BOMBE + +Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe +Filling (see No. 562) to within one inch of top, cover with sherbet, and +pack in salt and ice for three hours. + + +595.--GRAPE SHERBET + + 1 cup sugar 2 tablespoons water + 1 cup water 1 cup grape juice + 1 teaspoon gelatine Juice of 1 lemon + +Boil sugar and water five minutes; soak gelatine in cold water five +minutes and add to sirup; add fruit juice, cool, and freeze. Serve in +glasses with or without whipped cream garnish. + + +596.--JELLY SHERBET + + 1 teaspoon gelatine 1-1/2 cups boiling water + 1/2 cup cold water White of 1 egg + 2 glasses jelly + +Put gelatine and cold water in the top of double boiler; let stand five +minutes; add jelly and boiling water, and stir until jelly is dissolved; +when cool, freeze; when nearly frozen add the stiffly beaten white of +egg. This is economical if home made jelly can be used. + + +597.--PINEAPPLE SHERBET + + 2/3 cup sugar Juice of 1 lemon + 2 cups boiling water White of 1 egg + 1/2 can grated pineapple + +Boil sugar and water for fifteen minutes, add pineapple, and lemon +juice; when cool, freeze; when nearly frozen add the stiffly beaten +white of egg, and finish freezing. + + +598.--SOMERSET SHERBET + + 1 banana 1 cup sugar + 1/2 can apricots, or 1 teaspoon gelatine + 1-1/2 cups stewed dried apricots 1/4 cup cold water + 1 lemon 1 cup boiling water + 1 orange + +Press banana and apricots, with their juice, through a sieve; add juice +of lemon and orange, and sugar; soak gelatine in cold water, dissolve in +boiling water, add to fruit, cool, and freeze. + + +599.--STRAWBERRY SHERBET + + 2 cups water 1 box strawberries + 1 cup sugar White of 1 egg + +Boil sugar and water five minutes; mash berries, add to sirup, cool, and +freeze; when nearly frozen add the stiffly beaten white of egg. If +preferred, strain before freezing. + + +600.--FROZEN WATERMELON + +Scoop out the inside of a watermelon with a large spoon; put in the +freezer without the dasher, sprinkle with powdered sugar and lemon +juice, and pack in equal parts of salt and ice for three hours. + + + + +CHAPTER XXVII + +SAUCES FOR DESSERTS + + +601.--CARAMEL SAUCE + +Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup +of boiling water, and simmer fifteen minutes. Take care that sugar does +not burn. Strong coffee may be used instead of water, and, if desired, +one-half cup of chopped nut meats may be added. + + +602.--CHOCOLATE SAUCE (Hot) + + 3/4 cup sugar 2 teaspoons boiling water + 1/3 cup boiling water 1 teaspoon butter + 1/8 teaspoon salt 1/2 teaspoon vanilla + 1 square chocolate + +Cook sugar, one-third cup water, salt, and chocolate until sirup +threads; remove from fire, add two teaspoons water, butter, and vanilla. + + +603.--CHOCOLATE MARSHMALLOW SAUCE + + 1 square chocolate 1/4 cup sugar + 1/2 tablespoon butter 1 cup boiling water + 1 tablespoon flour 8 marshmallows cut in pieces + Few grains salt 1/2 teaspoon vanilla + +Melt chocolate; add butter, flour, salt, sugar, and mix well; add water +and boil two minutes; add marshmallows and beat well; add vanilla and +serve hot. One tablespoon of shredded almonds may be added; or the +marshmallows may be omitted and two tablespoons each of chopped nuts and +raisins added. + + +604.--CINNAMON SAUCE + +Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, +and add one teaspoon cinnamon and one tablespoon of molasses. + + +605.--COFFEE SAUCE (Evaporated Milk) + + 1 cup evaporated milk 1 teaspoon soluble coffee, or + 1/4 cup sugar 2 tablespoons clear black coffee + +Place milk on ice for a few hours; beat with a rotary egg beater until +stiff, add sugar and flavoring. + + +606.--CRANBERRY SAUCE (Pudding) + + 1/4 cup butter 2 tablespoons boiling water + 1 cup powdered sugar 1/2 cup strained cranberry sauce + +Cream butter, add sugar and water gradually and alternately; beat well, +and add cranberry sauce. The stiffly beaten white of one egg may be +added. Serve with cottage or steamed puddings. + + +607.--CUSTARD SAUCE + +Make the same as Soft Custard (see No. 568). + + +608.--CURRANT JELLY SAUCE (Pudding) + + 1 tablespoon cornstarch 2 tablespoons currant jelly + 1/4 cup sugar 1 teaspoon butter + 1 cup boiling water Juice of 1/2 lemon + +Mix cornstarch and sugar in a saucepan, add water gradually, when +thickened add jelly, simmer ten minutes; add butter and lemon juice just +before serving. + + +609.--DATE SAUCE + +To Lemon Sauce (see No. 613) add eight dates, which have been washed, +stoned, and cut in small pieces. Serve with Cottage Pudding (see No. +549). + + +610.--FRUIT SAUCE + +Heat one cup of sirup of preserved or canned fruit, thicken with one +teaspoon of cornstarch moistened with one tablespoon of cold water, and +cook ten minutes; add a few grains of salt, a teaspoon of butter, a few +drops of red coloring, and serve hot. + + +611.--GINGER SAUCE + + 1/2 cup sugar 2 tablespoons water + 1/4 cup molasses 2 tablespoons vinegar + 1 teaspoon butter 1/2 tablespoon ginger + +Mix in order given, boil for five minutes, and serve hot with Indian +Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551). + + +612.--HARD SAUCE + + 1/4 cup butter 1 teaspoon vanilla, or + 1 cup powdered sugar 1/4 teaspoon nutmeg + 1 teaspoon milk + +Cream butter, add sugar and milk gradually, and beat until very light; +add flavoring, and chill before serving. + + +613.--LEMON SAUCE + + 3/4 cup sugar 1 teaspoon butter + 2 teaspoons cornstarch Juice and rind of 1/2 lemon, or + 1/8 teaspoon salt 1/2 teaspoon lemon extract + 1-1/2 cups hot water + +Mix sugar, cornstarch, and salt; add hot water, stir constantly until +boiling point is reached, and simmer ten minutes; add butter and +flavoring. One teaspoon of vanilla or one-half nutmeg grated may be used +instead of lemon. + + +614.--MARSHMALLOW SAUCE + + 1 cup sugar 1 cup marshmallows + 1/2 cup boiling water 1/2 teaspoon vanilla + +Boil sugar and water five minutes, add marshmallows, beat until they are +melted, and add vanilla. Beat well before serving. Serve hot or cold. + + +615.--MOCHA SAUCE + + 1/4 cup butter or Crisco 1 teaspoon powdered soluble coffee + 1 cup powdered sugar 1 tablespoon cocoa + 2 tablespoons milk + +Cream shortening, add sugar and milk gradually, and beat until light; +add coffee and cocoa, and blend well. + + +616.--ORANGE MARMALADE SAUCE + + 1/2 cup orange marmalade 1/2 cup boiling water + 1/2 tablespoon butter + +Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings, +or griddle cakes. + + +617.--SOFT SAUCE + +To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops +at a time; beat well, and do not chill. + + +618.--STRAWBERRY SAUCE + + 2 tablespoons butter 2 tablespoons boiling water + 3/4 cup powdered sugar 1 cup crushed strawberries + +Cream butter, add half of sugar gradually; add remaining half of sugar +alternately with the water; beat well, and add strawberries. +Blackberries or raspberries may be used instead of strawberries. + + + + +CHAPTER XXVIII + +PASTRIES + + +619.--PLAIN PASTE + + 1-1/2 cups flour 1/4 cup shortening + 1/4 teaspoon salt 1/3 cup ice water + 1/4 teaspoon baking powder 1/4 cup butter + +Sift flour, salt, and baking powder; rub in shortening with finger tips +until mixture is like fine meal; add water gradually until a soft but +not sticky dough is formed, mixing with a knife; when dough is mixed, +the side of the bowl should be clean, neither sticky nor dry with flour. +Slightly more or less water may be needed. Roll paste, on a lightly +floured board, into an even rectangular shape; divide butter into three +parts; cover two-thirds of paste with dots of butter, using one part; +fold first the unbuttered third, then the remaining third, so that there +will be three layers of paste with butter between; roll out again, dot +with butter as before, and fold; repeat for third time. Put paste on ice +until thoroughly chilled. Any good shortening may be used in place of +butter, but the butter flavor will be lacking. This is enough for one +pie with two crusts; double the amount of paste can be made with the +same amount of labor. It keeps well if wrapped in cheesecloth and put in +a cool place. + + +620.--RICH PASTE + + 3 cups flour 1-1/4 cups shortening + 1 teaspoon sugar 1 tablespoon lemon juice + 1/2 teaspoon salt Ice water + +Sift flour, sugar, and salt; add shortening, and rub in with finger tips +or chop with a knife in each hand until mixture is like fine meal; add +lemon juice and enough water to form a stiff paste (about two-thirds of +a cup); roll out into a thin sheet and fold in four layers; roll out and +fold three times. Chill before using. This rule makes two pies. It is +less expensive than puff paste, and yet is a very good substitute for +it. + + +621.--PATTY SHELLS + +Roll paste one-eighth of an inch thick, cover inverted tin patty pans or +individual pie dishes, trim paste evenly, and press down the edge +firmly; prick with a fork, place on a baking sheet, and bake in a hot +oven about twelve minutes. Remove pans, and fill with any cooked fruit +mixture, berries, or creamed meats or vegetables. + + +622.--PIE SHELL + +Roll paste one-quarter inch thick, cover an inverted tin pie plate, +trim, and press the edges firmly; prick with a fork, place on a baking +sheet, and bake in a hot oven about fifteen minutes. Fill with cooked +pie mixtures and cover with a meringue, or garnish with bits of pastry +which have been cut in fancy shapes and baked. + + +623.--TART SHELLS + +Roll Rich Paste (see No. 620) one-third of an inch thick, cut into small +rounds, moisten the edges of half of them with cold water, cut out the +centers of the other half with a small cutter, place upon whole rounds, +and press firmly together; chill, and bake in a hot oven about twenty +minutes. Fill with jelly, jam, or fruit paste. When shells are to be +filled with creamed meats, etc., cut with a larger cutter. + + +624.--MINCE MEAT + + 4 cups cooked beef chopped 1 pound citron shredded + 2 cups chopped suet 2 tablespoons salt + 8 cups chopped apples 1 tablespoon cinnamon + 1 cup brown sugar 1 tablespoon mace + 2 cups molasses 1 teaspoon clove + 1 glass tart jelly 1 teaspoon allspice + 1-1/2 pounds seeded raisins 1/2 teaspoon pepper + 1 pound washed currants 1 quart boiled cider + +Mix, and cook slowly about two hours, stirring frequently. One cup of +chopped cranberries may be substituted for the jelly. Store in jars or +in a stone crock. If mince meat grows dry by standing, moisten with a +little coffee. + + +625.--MOCK MINCE MEAT (Uncooked) + + 1-1/2 cups chopped apples 1/2 teaspoon cinnamon + 1/4 cup raisins seeded and chopped 1/2 teaspoon mace + 1/4 cup cranberries chopped 1/4 teaspoon clove + 1/4 cup currants 3/4 cup brown sugar + 1 tablespoon citron shredded 1/4 cup vinegar + 1/4 cup beef fat melted 1/2 cup coffee + 1/2 teaspoon salt + +Mix in order given and let stand a few hours before using. (Fills one +large pie.) + + +626.--GREEN TOMATO MINCE MEAT + + 1-1/2 cups green tomatoes chopped 1/4 cup water + 1-1/2 cups apple chopped 3/4 teaspoon cinnamon + 3/4 cup raisins seeded and chopped 1/2 teaspoon mace + 1 cup brown sugar 1/4 teaspoon clove + 1/4 cup beef fat melted 3/4 teaspoon salt + 2 tablespoons vinegar 1/2 cup jelly, fruit sirup, or grape juice + +Mix and cook slowly for one hour. (Fills two pies.) + + +627.--MERINGUE FOR TARTS AND PIES + + Whites of 2 eggs 1/4 cup granulated sugar + +Beat the whites of eggs very stiff; add sugar gradually, spread over +tarts or pies, mounding in the center; put in a slow oven, and bake +about ten minutes for tarts and fifteen minutes for pies. If baked +slowly, meringue will not settle. + + +628.--ONE-EGG MERINGUE + + White of 1 egg 1 teaspoon baking powder + 1/2 cup granulated sugar 1/4 teaspoon extract + +Beat the egg until stiff, add gradually sugar mixed with baking powder, +flavor, spread on tarts or pies, and bake in a moderate oven ten +minutes. + + +629.--SLICED APPLE PIE + + 3-1/2 cups pared and sliced apples 1/8 teaspoon salt + 1/2 cup sugar 1/3 teaspoon nutmeg or cinnamon + +Line a plate with paste, fill with apples, mounding them in the center; +mix sugar, salt, and seasoning, and cover apples; moisten edge of paste +with water; roll out paste for top crust, cut one-half inch larger than +plate, and cut a few small gashes in the center; cover pie, turn edge +under the lower crust, and press firmly. Brush with milk, and bake about +forty minutes. The oven should be hot for the first fifteen minutes, and +then the heat should be reduced. + + +630.--BLUEBERRY PIE + + 2-1/2 cups blueberries 2-1/2 tablespoons flour + 2/3 cup sugar 1 teaspoon butter + +Line a pie plate with paste; fill with berries, add sugar and flour +mixed, and dot butter over top. Cover, and bake the same as Apple Pie +(see No. 629). + + +631.--CHERRY PIE + +Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in +place of blueberries and adding one-fourth cup more sugar. + + +632.--MOCK CHERRY PIE + + 1-1/2 cups cranberries chopped and rinsed 1 cup sugar + 1/2 cup raisins seeded and chopped 1/2 cup water + 2 tablespoons sifted crumbs or flour + +Mix, and bake in two crusts, the same as Apple Pie (see No. 629). + + +633.--CRANBERRY PIE + + 2 cups cranberries 2 tablespoons sifted crumbs + 1-1/4 cups sugar 1/2 cup hot water + +Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll +paste one-quarter inch thick, cover a perforated tin plate, trim the +edge evenly, and moisten edge with water; fill with cranberries, cover +with half-inch strips of paste placed half an inch apart to form a +lattice top; trim the edges neatly, moisten, and finish with a half-inch +strip of paste around the edge. Bake about forty minutes. The oven +should be hot for the first fifteen minutes, and then the heat should be +reduced. + + +634.--OPEN CRANBERRY PIE + + 1-1/2 cups cranberries 2/3 cup water + 1 cup sugar 2 tablespoons sifted crumbs + +Mix berries, sugar, and water, and cook for ten minutes, stirring +frequently to break the berries; add crumbs, and when nearly cool pour +into a baked pie shell. Garnish with bits of baked pastry. + + +635.--CUSTARD PIE (Cake Crumbs) + + 2 cups hot milk 1 egg slightly beaten + 1/2 cup dry cake crumbs 1/8 teaspoon salt + 2 tablespoons sugar Nutmeg + +Mix crumbs and milk, let stand for five minutes, and press through a +sieve; add sugar, egg, and salt; line a deep plate with paste rolled +thin; build up a firm edge of crust, fill with custard, and dust with +nutmeg. Bake about forty minutes. The oven should be hot for the first +ten minutes, and then the heat should be reduced. + + +636.--GOOSEBERRY PIE + +To recipe for Gooseberry Patties (see No. 648) add two tablespoons of +dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see +No. 633). + + +637.--LEMON PIE + + 1 slice bread one inch thick Yolks 2 eggs + 1 cup boiling water 1/8 teaspoon salt + 1 cup sugar Rind and juice 1 lemon + +Remove crusts from bread; cover bread with boiling water, let stand a +few minutes, and press through a sieve; add sugar, egg yolks slightly +beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake +the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of +the whites of eggs. + + +638.--MARLBOROUGH PIE + + 6 apples Grated rind and juice 1 lemon + 1/3 cup sugar 1 teaspoon cinnamon + 2 macaroons rolled 1/4 teaspoon salt + 2 tablespoons butter 2 eggs slightly beaten + +Pare and slice apples, add one-quarter cup of water; cook until soft, +and rub through a sieve; add other ingredients in order given. Line a +deep plate or patty tins with rich paste, fill, and bake about forty +minutes. Cake crumbs may be substituted for macaroons. + + +639.--MINCE PIE + +Line a perforated tin plate with paste, rolled one-fourth inch thick; +fill with mince meat, moisten edges with water, and cover with an upper +crust with a few small gashes cut in it; turn the edge under lower crust +about half an inch, press firmly, and trim edges of paste with a knife, +slanting toward the center; brush with milk, and bake in a hot oven +about half an hour. + + +640.--ORANGE PIE + + 1-1/2 cups hot milk Juice of 1 orange + 1/2 cup cake crumbs 1 egg slightly beaten + 1/2 cup sugar 1/8 teaspoon salt + Grated rind of 1/2 orange + +Mix milk and crumbs, let stand five minutes, and press through a fine +sieve; add other ingredients. Prepare paste, fill, and bake the same as +Custard Pie (see No. 635). + + +641.--PINEAPPLE PIE + + 1 can grated pineapple Few grains salt + 1 cup sugar 1 egg + 2-1/2 tablespoons flour 1/2 tablespoon butter + +Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour +into a deep pie plate lined with paste, add butter in small pieces, +cover with strips of paste, and bake in a hot oven about forty minutes, +reducing the heat during second half of baking. + + +642.--PRUNE PIE + + 2 cups cooked prunes 1 tablespoon flour + 1/2 cup sugar Grated rind of 1/2 orange + +Stone prunes, cut in quarters, and put into a paste-lined plate; cover +with sugar, flour, and rind mixed. Cover with upper crust, brush with +milk, and bake in a hot oven half an hour, reducing the heat during +second half of baking. + + +643.--PUMPKIN PIE + + 1-1/2 cups baked pumpkin 1/2 teaspoon ginger + 1 egg well beaten 1 teaspoon cinnamon + 2/3 cup brown sugar 1/2 teaspoon cornstarch + 1/2 teaspoon salt 1-1/2 cups milk + +Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to +one and a half cups add the other ingredients in order given. Prepare +paste and bake the same as Custard Pie (see No. 635). + + +644.--RAISIN PIE + + 1/2 cup raisins seeded and chopped 1/4 cup vinegar + 1-1/2 cups hot water 2 tablespoons butter + 1 cup brown sugar 1/2 cup sifted crumbs + +Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie +(see No. 633). + + +645.--RHUBARB PIE + + 2 cups rhubarb 1 cup sugar + 2 tablespoons sultana raisins Grating of nutmeg + 1/4 cup sifted crumbs Few grains salt + +Cut rhubarb in half-inch pieces, place in a strainer, and scald with +boiling water; drain, put into a paste-lined plate, cover with raisins, +crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and +bake the same as Apple Pie (see No. 629). + + +646.--SQUASH PIE + + 1-1/2 cups cooked squash 1/4 teaspoon cinnamon + 1 cup sugar 1/2 teaspoon nutmeg + 3/4 teaspoon salt 1 egg beaten + 1/4 cup sifted crumbs 1-1/2 cups milk + +Mix in order given. Prepare paste, fill, and bake the same as Custard +Pie (see No. 635). + + +647.--BANBURY TARTS + + 1 cup raisins Juice and rind of 1 lemon + 3/4 cup sugar 1/4 cup sifted crumbs + +Seed and chop raisins, and mix with sugar, lemon, and crumbs. Roll paste +one-eighth inch thick, and cut in three-inch rounds; put half a +tablespoon of raisin mixture on half of each round, moisten edges with +water, fold double, and press edges firmly together. Prick with a fork, +and bake in a hot oven about fifteen minutes. + + +648.--GOOSEBERRY PATTIES + +Remove tops and stems from one pint of gooseberries; wash, add one-half +cup water, and cook about fifteen minutes, or until soft and well +broken; add one cup of sugar, and cool; line patty pans with paste, fill +with gooseberries, cover with narrow strips of paste to form a lattice. +Bake in a hot oven twenty-five minutes. + + +649.--PRUNE AND APPLE TART FILLING + +Use recipe for Prune and Apple Shortcake (see No. 445), fill cooked +paste shells, and garnish with bits of cooked paste. + + +650.--PRUNE PATTIES + +Line patty pans with paste; prepare filling as for Prune Pie (see No. +642); mix, and fill pans; cover with a lattice-work of narrow strips of +paste, and finish with a narrow strip of paste around the outer edge. +Bake in a hot oven about twenty-five minutes. + + +651.--INDIVIDUAL RASPBERRY PIE + +Roll paste one-eighth inch thick, cut into circles two and a half inches +in diameter. Put a tablespoon of raspberry jam on half of them, and +moisten the edges with water. With a small round cutter make three holes +in each remaining circle, place on top of jam, press edges firmly +together, and bake about fifteen minutes in a hot oven. Bake the small +cut-out pieces of paste, and serve with soup. + + +652.--RHUBARB MERINGUE PATTIES + + 2 cups rhubarb 1 egg yolk beaten + 1/4 cup water 3 tablespoons sifted crumbs + 1 cup sugar 1 teaspoon butter + +Cut rhubarb in half-inch pieces and cook with water ten minutes; add +sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool, +fill Patty Shells (see No. 621), cover with One-egg Meringue (see No. +628), and bake ten minutes in a moderate oven. + + +653.--SQUASH PATTIES (without Eggs) + + 2 cups cooked and sifted squash 1 tablespoon dried and sifted crumbs + 1/2 cup sugar 1/2 teaspoon lemon extract + 2/3 teaspoon salt + +Mix in order given. Line patty pans with paste, fill with squash, and +bake in a hot oven about twenty-five minutes. + + +654.--CHEESE STRAWS + + 1/2 cup flour 1/8 teaspoon mustard + 1 tablespoon shortening 1/4 teaspoon paprika + 1/4 cup grated cheese 1/4 teaspoon baking powder + 1/8 teaspoon salt Ice water + +Rub shortening into flour with finger tips; add cheese, seasonings, and +baking powder, and mix to a stiff dough with ice water. Roll out, fold +in four layers, roll out again and fold as before; put on ice to chill; +roll out one-third inch thick, and cut into four-inch straws. Bake in a +hot oven about twelve minutes. + + +655.--CHEESE STRAWS (Left-over Paste) + +Roll trimmings of pastry into a thin sheet, sprinkle with grated cheese +and paprika; fold in four layers; repeat; chill, cut into straws, and +bake in a hot oven about twelve minutes. + + +656.--CHEESE WAFERS + +Prepare paste as for Cheese Straws (see No. 654); roll out very thin, +cut with a two-inch cutter, and bake in a hot oven about six minutes. + + +657.--CINNAMON HEARTS + +Roll Rich Paste (see No. 620) very thin in an even rectangular shape; +sprinkle with powdered sugar mixed with a little cinnamon. The paste +should be about twelve inches long. Fold each end toward the center two +inches; fold each end again toward the center; fold double, and chill. +Cut in one-third-inch slices, place flat side down on a baking sheet two +inches apart, and bake in a hot oven about eight minutes. + + + + +CHAPTER XXIX + +FRUITS, COOKED AND UNCOOKED[13] + + +658.--TO COOK DRIED FRUIT + +Wash thoroughly in two or three cold waters; put in granite kettle, +cover with water, and soak twenty-four hours; cook very slowly two or +three hours until tender; add sugar, and simmer half an hour. + + +659.--BAKED APPLES WITH DATES + +Wipe and core apples, and place in baking dish (not tin); in each cavity +put a stoned date, a tablespoon of sugar, and two tablespoons of boiling +water; bake in a moderate oven about half an hour, basting often. Apple +jelly may be used in place of dates, or sugar may be mixed with a little +cinnamon or nutmeg. + + +660.--GRAPE AND APPLE JELLY + + 1/2 peck grapes Sugar + 3 tart apples + +Pick over, stew, and mash grapes, put in kettle with apples, which have +been coarsely chopped, but not pared or cored; heat to boiling point, +mash, and boil thirty minutes; strain through a jelly bag; measure +juice, return to kettle, and boil five minutes; add an equal amount of +heated sugar, and boil three minutes. Skim well and pour into glasses. + + +661.--SPICED APPLE JELLY + +Wash apples, cut in quarters, cover with equal parts of water and +vinegar, and cook half an hour; drain; and to each quart of juice add +one-third cup of mixed spices (tied in a bag), and boil twenty minutes. +Remove spices. Add heated sugar, allowing one quart for each quart of +juice. Boil ten minutes, and pour into glasses. When cold and firm cover +with melted paraffin. + + +662.--GRAPE JUICE AND APPLE SAUCE + + 1 cup grape juice 4 apples + 1/2 cup sugar 4 slices sponge cake or toast + +Boil grape juice and sugar for five minutes; pare, core, and slice +apples, and cook in grape juice until tender; cool, and serve on toast +or cake. Two cups of grapes cooked with one-half cup of water and +pressed through a sieve may be used in place of juice. + + +663.--DARK RED APPLE SAUCE + + 8 tart apples 1/2 teaspoon nutmeg + 1 cup sugar 1/2 cup hot water + +Pare and core apples, and cut into eighths; put into an earthen dish; +add sugar, nutmeg, and hot water; cover closely, and bake in a slow oven +three hours. + + +664.--BAKED BANANAS + +Peel, scrape, and slice six bananas; put into a greased baking dish in +layers, and sprinkle each layer with brown sugar; dot a tablespoon of +butter over the top, and sprinkle with the juice of half a lemon. Bake +in a moderate oven half an hour. + + +665.--BANANAS WITH FIGS AND NUTS + + 4 bananas 2 tablespoons powdered sugar + 4 figs 1/4 cup chopped nut meats + +Peel, scrape, and slice bananas; wash, dry, and chop figs; spread over +bananas; sprinkle with sugar and nut meats, and serve with cream. Grape +nuts may be used in place of nut meats. + + +666.--MOCK BAR-LE-DUC CURRANTS + + 1/2 cup large, hard cranberries 1/2 cup boiling water + 1 cup sugar + +Cut cranberries in quarters, place in colander, and wash under running +water to remove the seeds; heat sugar and water slowly to the boiling +point, and boil seven minutes; add cranberries, and boil seven minutes. +Seal in small glasses. + + +667.--RED CURRANT CONSERVE + + 2 pounds red currants 1 cup raisins + 2 oranges 1-1/2 pounds sugar + +Wash currants; grate rind of oranges and remove pulp; seed raisins and +cut in halves; put in preserving kettle with sugar, heat gradually to +boiling point, and simmer until as thick as marmalade. + + +668.--CRANBERRY CONSERVE + + 1 quart cranberries 1 cup raisins seeded and chopped + 1 cup water 2-1/4 cups sugar + Grated rind 1 orange 1/2 cup nut meats chopped + Pulp and juice of 2 oranges + +Wash cranberries and chop rather coarsely; put in colander and rinse +with running water to remove seeds; add water, oranges, and raisins; +cook fifteen minutes; add sugar and boil two minutes; add nut meats and +pour into glasses. + + +669.--SPICED CRANBERRIES + + 1 quart cranberries 2 teaspoons cinnamon + 2 cups brown sugar 1/4 teaspoon clove + 1/2 cup vinegar 1/4 teaspoon allspice + 1/4 cup water + +Mix in order given, heat slowly to the boiling point, and simmer half an +hour. Serve with cold meats. + + +670.--PRESERVED CRANBERRIES + + 1/2 cup water 1 cup cranberries + 1 cup sugar + +Heat water and sugar to the boiling point, and cook five minutes; add +berries, and simmer for fifteen minutes, skimming when necessary. The +berries should be unbroken. (Useful for garnishing.) + + +671.--CRANBERRY SAUCE + + 1 pint cranberries 1 cup sugar + 1/2 cup water + +Pick over and wash berries, add the water, and cook until very soft. +Mash with a wooden spoon, add the sugar, and cook until sugar is +dissolved. For thick cranberry jelly, press through a sieve and pour +into glasses. + + +672.--FIG PASTE (Laxative) + + 1 pound prunes 1/2 pound figs + 1 ounce senna leaves Cold water + +Soak prunes over night in cold water to cover, add the senna leaves tied +in cheesecloth, and cook slowly until prunes are tender. Stone the +prunes, and chop fine; add figs chopped fine, put in top of double +boiler, remove senna, add prune juice, and cook until thick. + + +673.--CANDIED GRAPE FRUIT PEEL + +Cut grape fruit peel into thin strips, and soak twenty-four hours in +salted water, allowing one teaspoon of salt to each quart of water; +drain, cover with cold water, and boil about one hour, or until tender, +changing the water once; drain, weigh peel, and add an equal weight of +sugar; heat slowly, and cook until sugar is almost absorbed; spread on a +platter to dry for five or six hours; roll in powdered sugar. If put in +airtight jars it will keep indefinitely. Orange or lemon peel may be +used in the same way. + + +674.--BAKED PEARS + + 8 hard pears 1/2 cup boiling water + 3/4 cup sugar 4 cloves + +Wipe pears, remove stems, and put in an earthen dish; add sugar, water, +and cloves; cover, and bake in a slow oven for four hours, basting +occasionally. Serve cold. + + +675.--PEAR AND GINGER MARMALADE + + 8 pounds hard pears 1/4 pound preserved ginger + Grated rind 4 lemons 6 pounds sugar + Juice of 4 lemons + +Quarter and core pears, and put through food chopper; add lemon rind, +juice, and ginger (chopped); mix fruit with sugar, heat gradually to +boiling point, and cook slowly about two hours, or until thick. + + +676.--SPICED PRUNES + + 2 cups cooked prunes Juice of 1 orange + 1/4 cup chopped cranberries Few gratings orange rind + 1/2 cup prune juice 1/2 teaspoon cinnamon + 2 tablespoons sugar 1/4 teaspoon paprika + +Stone prunes, cut in small pieces, add other ingredients, and simmer +twenty minutes. Serve with cold meats. + + +677.--QUINCE HONEY + + 6 quinces 1 quart water + 3-1/2 pounds sugar + +Pare, quarter, and core quinces; to the cores and parings add one pint +of water, simmer half an hour, and press through a sieve. Chop quinces, +using the finest cutter, add a pint of water, and simmer while cores are +cooking; add pulp and juice from cores and boil ten minutes; add sugar +and boil about five minutes, or until it jellies. + + +678.--BAKED RHUBARB AND BANANAS + + 2 cups rhubarb 3/4 cup sugar + 3 bananas 1 tablespoon butter + +Wash rhubarb and cut, unpeeled, into one-inch pieces; peel and slice +bananas, and arrange in a baking dish in alternate layers with the +rhubarb; add sugar and butter, cover, and bake in a slow oven two hours. +Serve hot or cold. + + +679.--RHUBARB AND ORANGE MARMALADE + + 4 cups rhubarb Juice 1/2 lemon + 4 oranges 6 cups sugar + 1 tablespoon orange rind grated + +Cut rhubarb in half-inch pieces; add pulp and juice of oranges, rind, +lemon juice, and sugar. Cook slowly until juice will "jell" when tried +on a cold plate. + + +680.--RHUBARB AND FIG MARMALADE + + 3 pounds rhubarb 1 teaspoon ginger + 1 pound figs 1/4 teaspoon clove + 3 pounds sugar 1/4 teaspoon salt + 1 lemon + +Cut rhubarb unpeeled into inch pieces; wash figs and put through food +chopper; put in preserving kettle with half of sugar and let stand over +night; in the morning boil until clear, then add remaining sugar, juice +and grated rind of lemon, and seasonings. Cook slowly until thickened. + + +681.--THREE-IN-ONE MARMALADE + +Cut in halves one grape fruit, one orange, and one lemon; remove pulp +with a teaspoon, saving juice and discarding seeds; remove the membrane +from peels, and put peel through the food chopper, using medium cutter; +mix peel, pulp, and juice; measure, and to each cup add three cups of +cold water; let stand over night; heat slowly to the boiling point, and +cook one hour, or until peel is tender; measure, add an equal amount of +sugar; boil about forty minutes, or until a little will "jell" when +tried on a cold plate. + + +682.--RED TOMATO JAM + + 3 pounds ripe tomatoes 1 teaspoon ginger + 3 pounds sugar 1/4 teaspoon salt + 2 lemons + +Scald and peel tomatoes; cut in halves crosswise and discard seeds; put +in preserving kettle with sugar, lemon juice, and ginger; cook slowly +about two hours, stirring often with a wooden spoon. Skim when +necessary. This may be kept in a stone crock or sealed in glasses. + + +683.--SWEET PICKLED WATERMELON RIND + + Rind of 1/2 watermelon 1-1/2 tablespoons cinnamon + 3 pounds brown sugar 1 tablespoon cloves + 1 quart vinegar 1 tablespoon allspice + +Pare melon rind, cut in inch squares, wash, and drain; put sugar and +vinegar in a preserving kettle, add spices tied in a bag, and boil one +hour; add melon rind, and cook about one hour, or until tender; put +melon rind into a stone crock, boil sirup hard for fifteen minutes, and +pour over melon. + +FOOTNOTES: + +[13] For standard recipes for jellies and preserves, see Farmers' +Bulletin No. 203. + + + + +CHAPTER XXX + +CANDIES + + +684.--PLAIN FONDANT + + 4 cups granulated sugar 1/8 teaspoon cream of tartar + 1 cup boiling water + +Put sugar in a smooth, clean saucepan, add boiling water, and stir until +dissolved; heat slowly to boiling point, add cream of tartar, and boil +without stirring to 240 deg. F., or until sirup will form a soft ball when +tested in cold water. As sirup granulates around the sides of saucepan, +wash down with a clean brush which has been dipped quickly into cold +water; pour out upon a slightly oiled slab or large platter; as the +edges begin to harden, turn them toward the center, and when the mixture +is partly cooled work with a wooden spatula or butter paddle until +creamy; when it begins to lump, knead with the hands until smooth. Let +stand a few hours before using, or keep in a covered jar until needed. + + +685.--COFFEE FONDANT + +Follow recipe for Plain Fondant (see No. 684), using strong, clear +coffee in place of water. Or, if only a small quantity is needed, melt +plain fondant over hot water and add one teaspoon of instantaneous +coffee to each cup. This may be used melted for mints, or for dipping, +or, when cooled, for centers. + + +686.--BONBON CENTERS + +Cut candied fruits or nuts into small pieces, and work with a bit of +fondant into small balls; let stand a few hours before dipping. Keep +centers small so that bonbons will not be too large when finished. + + +687.--FONDANT BONBONS + +Melt fondant over hot water; flavor and color as desired; dip bonbon +centers one at a time, and remove with a fork or confectioners' dipper; +place on an oiled slab or platter until cold. + + +688.--CHOCOLATE BONBONS + +Melt bitter chocolate in a cup over hot water, and dip centers the same +as for Fondant Bonbons (see No. 687). Dot chocolate (sweetened) may be +used if preferred. Confectioners' chocolate is best for dipping, but +cooking chocolate is satisfactory if half a teaspoon of butter is melted +with each four squares. + + +689.--FONDANT MINTS + +Put Plain Fondant (see No. 684) in cups, melt over hot water, and flavor +with a few drops of oil of spearmint, wintergreen, orange, lime, or any +desired flavor; color lightly if desired, and drop from a teaspoon upon +an oiled slab or platter. + + +690.--QUICK FONDANT + +Break the white of an egg into a bowl, add a tablespoon of water and +about two cups of confectioners' sugar, or enough to knead. Flavor with +oil, extracts, or grated orange or lemon rind, and color as desired. +Use for mints (rolled and cut), stuffing dates, prunes, cherries or +nuts, or for bonbon centers. + + +691.--QUICK MINTS + + 1 cup sugar 1/8 teaspoon cream of tartar + 1/2 cup boiling water 3 drops oil of spearmint + +Put sugar into a smooth, clean saucepan, add boiling water, and stir +until dissolved; add cream of tartar, and boil to 234 deg. F., or about five +minutes; cool slightly, add flavoring, beat until creamy, and drop from +a teaspoon on an oiled slab or platter. If mixture thickens before all +is used, add a few drops of boiling water. Oil or essence of +wintergreen, lime, orange, etc., may be used instead of spearmint, and +mixture may be colored lightly to correspond with flavoring. + + +692.--AFTER-DINNER MINTS + + 2 cups sugar 1/2 cup boiling water + 1/4 cup molasses 4 drops oil of spearmint + +Put sugar and molasses into a smooth, clean saucepan, add boiling water, +heat gradually to the boiling point, and boil to 258 deg. F., or until candy +becomes brittle when tested in cold water; add flavoring, pour on an +oiled slab or platter, and when cool enough to handle pull until nearly +white; pull into long strips about half an inch in diameter, and cut in +small pieces with scissors; roll in powdered sugar, and keep in a +covered jar for several days before using. + + +693.--APRICOT PASTE + +Follow recipe for Mint Paste (see No. 694), omitting spearmint and +coloring, and adding one cup of stewed and strained dried apricots +(without juice); roll in confectioners' sugar, or dip in melted fondant +or chocolate. + + +694.--MINT PASTE + + 1 box granulated gelatine 1/4 cup lemon juice + 2/3 cup cold water Grated rind 1 orange + 1 cup boiling water 5 drops oil of spearmint + 2 cups sugar Green coloring + +Soak gelatine in cold water five minutes; dissolve in boiling water; add +sugar, and stir until dissolved; add lemon juice, and boil twenty +minutes; add rind, flavoring, and coloring; pour into a small pan and +let stand for several hours; cut into cubes and roll in confectioners' +sugar. Oil of wintergreen, cloves, or cinnamon may be used in place of +spearmint, and other coloring may be used. + + +695.--TURKISH DELIGHT + + 1 box granulated gelatine 3 tablespoons lemon juice + 2/3 cup strained orange juice Grated rind 1 orange + 1 cup boiling water 1/4 cup nut meats cut fine + 2 cups sugar 1/2 cup candied fruit cut fine + +Soak gelatine in orange juice five minutes; dissolve in boiling water, +add sugar and lemon juice, and stir until sugar is dissolved; boil +twenty minutes; add rind, and, when nearly cold, add nuts and fruit and +pour into a small pan; let stand several hours, cut in cubes, and roll +in confectioners' sugar. Paste may be colored pink by adding red +gelatine to the orange juice. + + +696.--FRUIT WAFERS + + 1/2 pound prunes Juice and grated rind 1/2 lemon + 1/2 pound figs Confectioners' sugar + 1/2 pound dates + +Soak prunes and figs in cold water over night, drain and wipe dry; cut +prunes from stones, stone dates, and put all fruit through food chopper, +using finest cutter; add lemon rind, juice, and sugar enough to knead to +a firm paste; roll on a sugared board to one-fourth-inch thickness, and +cut in small rounds, squares, or diamonds. Or form paste into small +balls, and roll in coconut or chopped nut meats. One-half cup of finely +chopped nut meats may be added to the paste. This is an excellent +filling for stuffed dates. + + +697.--SPICED RAISINS + + 2 cups large raisins seeded 1/2 teaspoon cinnamon + 1/2 tablespoon butter 1/2 teaspoon mace + 2 tablespoons vinegar 1/4 teaspoon clove + 2 tablespoons water + +Cook very slowly until raisins are plump and liquid has evaporated. +Cool, and roll in granulated sugar. + + +698.--STUFFED DATES + +Wash one pound large dates, dry, and remove stones; stuff with plain +fondant, or fondant mixed with candied fruits or nuts; or stuff with a +seeded raisin, or a piece of date, fig, or pineapple. Roll in +confectioners' sugar. + + +699.--STUFFED PRUNES + + 1 pound large prunes 1/2 cup confectioners' sugar + 1/2 pound dried apricots + +Wash fruit, soak over night, drain and dry; remove stones from prunes +with a knife; put apricots through food chopper, mix with sugar, and +fill prunes; roll in confectioners' sugar. + + +700.--MARRONS GLACES + + 2 cups sugar 1 tablespoon corn sirup + 1-1/2 cups water 1 pint chestnuts + +Shell one pint of chestnuts (see No. 243) and simmer in a sirup made of +sugar and water until chestnuts are tender but not broken. Drain from +sirup; cook the sirup with the corn sirup to 310 deg. F., or until sirup +begins to discolor. Remove saucepan from fire, place in a saucepan of +hot water, put chestnuts on a dipping needle or long pin, and dip in +sirup until thoroughly coated; place on an oiled platter. + + +701.--NUTS AND FRUITS GLACE + + 2 cups sugar 1/8 teaspoon cream of tartar + 1 cup water + +Boil sugar, water, and cream of tartar to 310 deg. F. Follow directions for +dipping Marrons Glaces (see No. 700). Cherries, strawberries, orange +sections, grapes, or mint and rose leaves may be dipped in the same +way. + + + + +APPENDIX + + +A.--TABLE OF WEIGHTS AND MEASURES + + 1 teaspoon = 60 drops + 3 teaspoons = 1 tablespoon + 16 tablespoons = 1 cup + 1 cup = 1/2 pint + 2 pints = 1 quart + Butter, 2 tablespoons solidly packed = 1 ounce + Butter, 2 cups solidly packed = 1 pound + Chocolate, 1 square = 1 ounce + Coffee, 4-1/3 cups = 1 pound + Eggs, 9 in shells = 1 pound + English Walnuts, chopped, 5 cups = 1 pound + Flour, 4 tablespoons = 1 ounce + Flour, Pastry, 4 cups = 1 pound + Flour, Bread, 4 cups = 1 pound + Flour, Entire Wheat, 3-7/8 cups = 1 pound + Flour, Graham, 4-1/2 cups = 1 pound + Meat, 2 cups finely chopped = 1 pound + Oatmeal, 2-2/3 cups = 1 pound + Oats, Rolled, 5 cups = 1 pound + Rice, 1-7/8 cups = 1 pound + Rye Meal, 4-1/3 cups = 1 pound + Sugar, Brown, 2-2/3 cups = 1 pound + Sugar, Confectioners', 3-1/2 cups = 1 pound + Sugar, Granulated, 2 cups = 1 pound + Sugar, Powdered, 2-2/3 cups = 1 pound + Sugar or Salt, 2 tablespoons = 1 ounce + + + + +B.--TIME TABLE FOR COOKING + + +BAKING + + Beans, Boston Baked 8 hours + Biscuits, Baking Powder (according to size) 12-15 minutes + Raised (according to size) 12-20 minutes + Bread (ten-cent loaf) 50 minutes + Breads, Baking Powder Muffins (according to size) 18-30 minutes + Corn Bread (shallow pan) 15-20 minutes + Gingerbread (shallow pan) 25 minutes + Popovers (according to size) 25-30 minutes + Yeast Muffins (according to size) 20-30 minutes + Cake, Fruit 1-1/4 to 2 hours + Layer 15-20 minutes + Loaf (shallow pan) 30 minutes + Sponge (deep pan) 40 minutes + Cookies and Wafers 6-15 minutes + Cup Custards 25 minutes + Fish, whole, 4 pounds 1 hour + Fillets, or whole small 20-30 minutes + Meats, Fillet of Beef (medium) 45-60 minutes + Rump of Beef (medium) per pound 17 minutes + Sirloin or Rib of Beef (medium) per pound 15 minutes + Chicken, per pound 18 minutes + Duck, Domestic 1 to 1-1/4 hours + Duck, Wild 15-20 minutes + Goose, Domestic, per pound 20 minutes + Leg of Lamb, per pound 18 minutes + Pork Chops 30 minutes + Loin of Pork, per pound 22 minutes + Turkey, per pound 20 minutes + Loin of Veal, per pound 22 minutes + Pies 35-45 minutes + Rice or Tapioca Pudding, Cooked 45 minutes + Rice or Tapioca Pudding, Uncooked 2-1/2 to 3-1/2 hours + +BOILING + + Cereals + Corn Meal 2 hours + Hominy 2-3 hours + Macaroni 20-30 minutes + Oatmeal 4 hours + Rice 20-30 minutes + Rolled Oats 1/2 hour + Spaghetti 20 minutes + Granulated or Rolled Wheat 1/2 hour + Eggs + Soft-cooked 3-5 minutes + Hard-cooked 20 minutes + Fish + Bass, per pound 12 minutes + Bluefish, per pound 12 minutes + Cod, per pound 6 minutes + Halibut, per pound 12 minutes + Lobster, whole 20 minutes + Salmon, per pound 12 minutes + Small fish 6-10 minutes + Meats + Corned Beef 3-4 hours + Fresh Beef 3 hours + Fowl, per pound 30 minutes + Ham, per pound 25 minutes + Mutton (leg), per pound 25 minutes + Corned Tongue 3-1/2 hours + Fresh Tongue 2-1/2 hours + Vegetables + Artichokes 30-45 minutes + Asparagus 20-30 minutes + Dried Beans 3-4 hours + Lima and other Shell Beans 1 to 1-1/4 hours + String Beans 1-2 hours + Beets, old 2-4 hours + Beets, young 45 minutes + Brussels Sprouts 20 minutes + Cabbage 20-30 minutes + Cauliflower 25 minutes + Green Corn 10 minutes + Onions 1 to 1-1/2 hours + Oyster Plant (whole) 45 minutes + Parsnips 45-60 minutes + Peas, Fresh 20-60 minutes + Peas, Dried 3 hours + Potatoes, White 20-30 minutes + Potatoes, Sweet 20-25 minutes + Spinach 25-30 minutes + Tomatoes (stewed) 20-30 minutes + Turnips, Yellow 1-1/2 to 2 hours + Turnips, White 1 to 1-1/2 hours + +BROILING + + Bacon and Ham, sliced thin 4 minutes + Chicken, Spring 20 minutes + Chops, Lamb or Mutton 6-10 minutes + Fish, Slices Cod, Halibut, Salmon, Swordfish 12-15 minutes + Fish, whole small, Smelt, Trout 8-10 minutes + Fish, whole split, Bluefish, Scrod, + Shad, Whitefish 18-22 minutes + Oysters 3-4 minutes + Steak, 1 inch thick (medium) 8 minutes + Squab 10-12 minutes + Tripe and Liver 6 minutes + +FRYING + + Chops or Cutlets, Breaded 5-8 minutes + Croquettes and Fishballs 1 minute + Doughnuts, Drop Cakes, Fritters, Muffins 3-5 minutes + Fish, rolled fillets and slices 5-7 minutes + Fish, whole small, Smelt, Trout, Whitebait 2-7 minutes + Potatoes, Straws, Chips 3-4 minutes + Potatoes, French Fried 6-8 minutes + + + + +C.--TEMPERATURE TABLE + + Fahrenheit + Freezing point 32 deg. + Lukewarm Water or Milk, not over 98 deg. + Albumen begins to coagulate 134 deg. + Milk, Pasteurized, keep for 1/2 hour at 145 deg. + Simmering point 185 deg. + Boiling point, Water (sea level) 212 deg. + Boiling point, Milk (sea level) 214 deg. + Milk, scalded in double boiler 196 deg. + Baking, Apples 300 deg. + Baking, Bananas 400 deg. + Baking, Biscuit (baking powder) 450 deg. + Baking, Biscuit (yeast) 425 deg. + Baking, Loaf Bread 400 deg. + Baking, Muffins 380 deg. + Baking, Popovers 450 deg. + Baking, Cake: Cookies 400 deg. + Baking, Cake: Gingerbread 375 deg. + Baking, Cake: Fruit and Pound 300 deg. + Baking, Cake: Layer 380 deg. + Baking, Cake: Plain (shallow pan) 375 deg. + Baking, Cake: Sponge (shallow pan) 350 deg. + Baking, Meats, Beef and Mutton, for 15 minutes 450 deg. + then reduce to 350 deg. + Baking, Meats, Chicken and Turkey, for 1/2 hour 400 deg. + then reduce to 300 deg. + Baking, Meats, Goose and Lamb, for 1/2 hour 400 deg. + then reduce to 300 deg. + Baking, Meats, Pork and Veal, for 1/2 hour 350 deg. + then reduce to 260 deg. + Baking, Pastry: Pies, for 1/4 hour 450 deg. + then reduce to 350 deg. + Baking, Pastry: Tart or Patty Shells 450 deg. + Baking, Potatoes 450 deg. + Frying:[14] Breaded Chops, Oysters 380 deg. + Frying: Croquettes, Fishballs 390 deg. + Frying: Doughnuts, Fritters 360 deg.-370 deg. + Frying: Potatoes, French Fried 380 deg. + Frying: Potato Chips or Straws 400 deg. + Fruit Jelly 222 deg. + Sugar and Water Sirup, large thread 217 deg. + Sugar and Water Sirup, feather 232 deg. + Sugar and Water Sirup, soft ball 240 deg. + Sugar and Water Sirup, hard ball 250 deg. + Sugar and Water Sirup, for glaced fruits and nuts 310 deg. + Sugar and Water Sirup, for spun sugar 300 deg. + Sugar and Water Sirup, caramel 350 deg. + A very hot oven 450 deg.-550 deg. + A hot oven 400 deg.-450 deg. + A moderate oven 350 deg.-400 deg. + A slow oven 250 deg.-350 deg. + +FOOTNOTES: + +[14] To test fat without a thermometer, drop a bit of white bread into +hot fat; it should brown in + 60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.) + 40 seconds for cooked mixtures (Croquettes, Fishballs, etc.) + 20 seconds for Chops, French Fried Potatoes, etc. + + + + +D.--TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD. + + +The following table gives the approximate number of calories and the +approximate percentage of protein, fat, and carbohydrate in an average +portion of food.[15] Unless otherwise stated an egg, orange, potato, +etc., means one of average size. + + Percentage of + Number of + Kind of Food Amount Calories Protein Fat Carbohydrates + + _Beverages_ + Buttermilk (see Dairy Products) + Chocolate[16] 1 cup 200 10 49 41 + Cocoa[16] 1 cup 140 14 39 47 + Eggnog 1 cup 225 21 48 31 + Grape Juice 1/2 cup 100 0 0 100 + Milk (See Dairy Products) + Orange Juice 1/2 cup 50 0 0 100 + _Breads_ + Baking Powder Biscuit 1 small + biscuit 50 11 27 62 + Boston Brown Bread 1 slice + 3/4 in. x + 3 in. diameter 100 10 10 80 + White Bread 1 slice + 1/2 in. x 4 in. + x 2-1/2 in. 50 14 6 80 + Corn Bread 1 piece 2 in. x + 2 in. x 1 in. 100 10 24 66 + Crackers, Graham 1 50 9 20 71 + Crackers, Soda 1 25 10 20 70 + Croutons (fried) 12 half-in. cubes 80 7 49 44 + Croutons (toasted) 12 half-in. cubes 45 14 4 82 + Griddle Cakes 2 cakes 4-1/2 in. + in diameter 200 14 25 61 + Muffins, Corn Meal 1 133 13 25 62 + Muffins, One-egg 1 125 12 24 64 + Popovers 1 100 18 27 55 + Sandwich (Club) 1 500 15 69 16 + _Cake_ + Apple Sauce Cake slice 1/2 in. + x 1-1/2 in. x + 3-3/4 in. 128 4 23 73 + Doughnuts 1 200 6 45 49 + Fruit Cake slice 1/2 in. x + 2 in. x 4 in. 300 6 26 68 + Hot Water Gingerbread 1 piece 2 in. + x 2 in. x 2 in. 200 8 22 70 + Hot Water Sponge Slice 1-1/2 in. x + 1-1/2 in. x 2 in. 100 7 7 86 + Macaroon 1 50 6 33 61 + One-Egg Cake Slice 1/2 in. x + 2 in. x 4 in. 225 8 32 60 + _Candy and Sugar_ + Bitter Chocolate 1 oz. 200 8 72 20 + Chocolate Fudge 1 cubic inch 89 2 20 78 + Sweet Milk Chocolate 1 oz. 143 7 58 35 + Molasses 1 tablespoon 66 3 0 97 + Sugar, Granulated 1 tablespoon 55 0 0 100 + Sugar 1 full-sized lump 28 0 0 100 + _Cereals_ + Corn Flakes 1 cup 80 6 4 90 + Corn Meal Mush 1/2 cup 75 10 5 85 + Grape Nuts 1/3 cup 200 12 2 86 + Macaroni (cooked) 3/4 cup 75 15 2 83 + Oatmeal (cooked) 1/2 cup 50 17 16 67 + Rice (steamed) 1/2 cup 64 9 1 90 + Shredded Wheat Biscuit 1 100 13 5 82 + Wheat Meal Mush 1/2 cup 67 12 4 84 + _Cheese Dishes_ + Cheese Fondue 3/4 cup 180 17 70 13 + Welsh Rarebit 1/2 cup and 1 + thin slice toast 350 22 57 21 + _Dairy Products_ + Butter 1 tablespoon 113 1 99 0 + Buttermilk 1 cup 88 33 13 54 + Cheese, American 1-1/2 cubic inches 100 26 71 3 + Cheese, Cottage 2 cubic inches 50 76 9 15 + Cream, Thin 1/4 cup 100 5 86 9 + Milk, Unskimmed 1 cup 160 20 52 28 + Milk, Skimmed 1 cup 88 37 7 56 + _Desserts_ + Brown Betty 1/2 cup 250 3 35 62 + Chocolate Blancmange 1/2 cup 312 9 48 43 + Cup Custard 1 custard 200 17 39 44 + Lemon Jelly 1/2 cup 100 9 0 91 + Pie, Apple 1 piece[17] 300 3 41 56 + Pie, Custard 1 piece 256 9 32 59 + Pie, Lemon Meringue 1 piece 367 5 27 68 + Pie, Mince 1 piece 450 8 39 53 + Pie, Raisin 1 piece 445 5 36 59 + Pie, Squash 1 piece 360 10 25 65 + Rice Custard 1/2 cup 100 18 32 50 + Indian Tapioca 1/2 cup 400 11 20 69 + Vanilla Ice Cream + (custard) 1/2 cup 200 6 55 39 + _Eggs_ + Boiled 1 75 36 64 0 + Scrambled 1/3 cup 133 20 76 4 + _Fats and Salad Dressings_ + Bacon fat 1 tablespoon 132 0 100 0 + Beef Drippings 1 tablespoon 113 0 100 0 + Butter (See Dairy Products) + Cream (See Dairy Products) + Crisco 1 tablespoon 134 0 100 0 + Lard 1 tablespoon 132 0 100 0 + Oleomargarine 1 tablespoon 113 1 99 0 + Olive Oil 1 tablespoon 132 0 100 0 + French Dressing 1 tablespoon 88 0 100 0 + Mayonnaise Dressing 1 tablespoon 105 1 97 2 + Cooked Dressing 1 tablespoon 25 10 64 26 + _Fruits_ + Apple, baked + (with sugar) 1 large 200 1 3 96 + Bananas 1 large 100 5 6 89 + Cantaloupe 1/2 50 6 0 94 + Cranberry Sauce 1/4 cup 100 0 1 99 + Dates 1 25 2 7 91 + Figs, dried 1 67 5 1 94 + Grape Fruit 1 medium 100 7 4 89 + Olives, Green 2 medium 30 1 83 16 + Orange 1 large 100 6 3 91 + Peach 1 40 7 2 91 + Prunes, Stewed 1/4 cup 200 2 0 98 + Raisins 1/4 cup 100 3 9 88 + _Meats and Fish (cooked)_ + Bacon 1 thin slice 25 13 87 0 + Dried Beef (creamed) 1/3 cup 100 16 65 19 + Hamburg Steak + (broiled) cake 7/8 in. + thick 2-1/2 in. + diameter 100 55 45 0 + Roast Beef slice 5 in. x + 2-1/2 in. x 1/4 in. 100 46 54 0 + Stewed Beef + with Dumpling 1 cup 290 14 24 62 + Lamb Chops 1 kidney chop 125 24 76 0 + Pork Chops 1 loin chop 200 18 82 0 + Sausage 2 small 100 20 78 2 + Clams (raw) 8 50 56 8 36 + Codfish Balls 1, 2 inches + in diameter 100 14 65 21 + Creamed Codfish 1/2 cup 100 32 46 22 + Oysters (raw) 6 50 49 22 29 + Salmon (canned) 1/2 cup 100 45 55 0 + _Sauces_ + Brown Sauce 2 tablespoons 37 14 49 37 + Lemon Sauce 2 tablespoons 70 0 30 70 + Tomato Sauce 2 tablespoons 40 5 70 25 + White Sauce 2 tablespoons 55 8 70 22 + _Soups_ + Bouillon 3/4 cup 19 84 8 8 + Cream of Corn 3/4 cup 150 12 38 50 + Corn Chowder 3/4 cup 185 12 43 45 + Split Pea 3/4 cup 125 26 2 72 + Tomato (canned) 3/4 cup 100 12 12 76 + _Vegetables_ + Asparagus 7 stalks 33 32 8 60 + Beans, Baked 3/4 cup 225 21 18 61 + Beans, Lima (fresh) 1/2 cup 100 23 5 72 + Beans, String 1/2 cup 20 22 7 71 + Beets 1 beet, 2 in. + diameter 25 14 2 84 + Corn (canned) 1/2 cup 150 11 11 78 + Peas (canned) 1/2 cup 67 26 3 71 + Potatoes + Mashed 1/2 cup 110 7 48 45 + Sweet, Baked 1 200 6 5 89 + White, Baked 1 100 11 1 88 + Spinach 1/2 cup 20 12 8 80 + Squash, winter 1/2 cup 55 9 7 84 + Tomatoes (canned) 1/2 cup 30 12 8 71 + +FOOTNOTES: + +[15] This table is based chiefly on food analyses as determined in +Bulletin 28 of the U. S. Experiment Stations (_Chemical Composition of +American Food Materials_); _How to Live_, by Professor Irving Fisher and +Dr. E. L. Fisk; and _Feeding the Family_, by Professor Mary S. Rose. + +[16] Made of half milk and half water. + +[17] One piece equals one-sixth of a pie 9 inches in diameter. + + + + +E.--APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE +PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. + +By means of this table the fuel value of nearly all recipes may be +computed.[18] + + Percentage of + Number of + Material Quantity Calories Protein Fat Carbohydrates + + _Cereals_ + Barley, Pearl 1 cup 755 10 3 87 + Bran 1 cup 218 14 6 80 + Bread Crumbs, dried 1 cup 373 14 4 82 + Bread Crumbs, soft 1 cup 147 14 4 82 + Corn Meal 1 cup 504 10 5 85 + Corn Starch 1 cup 459 0 0 100 + Flour, Graham 1 cup 508 15 6 79 + Flour, White, sifted 1 cup 395 12 4 84 + Macaroni, broken 1 cup 355 15 2 83 + Oatmeal 1 cup 636 17 16 67 + Rolled Oats 1 cup 280 17 16 67 + Rice 1 cup 867 9 1 90 + Chocolate, bitter 1 square 173 8 72 20 + Cocoa, dry 1 cup 634 17 53 30 + Crackers, Boston 1 pound 1885 13 9 78 + _Dairy Products_ + Butter, See Fats + Cheese, American + (fresh) { 1 cup 498 } 26 71 3 + { 1 pound 1993 } + Condensed Milk, + sweetened 1 cup 1067 11 23 66 + Condensed Milk, + unsweetened 1 cup 427 23 51 26 + Skimmed Milk[19] + Whole Milk[19] + Cream[19] + Eggs[19] + Egg, White 1 14 97 3 0 + Egg, Yolk 1 56 20 80 0 + _Fats_ + Butter { 1 cup 1802 } 1 99 0 + { 1 pound 3605 } + Crisco { 1 cup 2136 } 0 100 0 + { 1 pound 4273 } + Lard { 1 cup 2110 } 0 100 0 + { 1 pound 4220 } + Oleomargarine { 1 cup 1492 } 1 99 0 + { 1 pound 3410 } + Olive Oil 1 cup 1600 0 100 0 + Suet { 1 cup 749 } 3 97 0 + { 1 pound 3424 } + _Fruits_ + Apricots, dried 1 pound 1260 7 3 90 + Blackberries 1 cup 200 9 16 75 + Concord Grapes 1 large bunch 100 5 15 80 + Cranberries 1 cup 46 4 11 85 + Currants, dried 1 cup 502 3 5 92 + Dates, dried + (unstoned) { 1 cup 508 } 2 7 91 + { 1 pound 1416 } + Figs, chopped { 1 cup 507 } 5 1 94 + { 1 pound 1437 } + Lemon Juice 1/2 cup 44 0 0 100 + Pineapple (canned, + grated) 1 cup 369 1 4 95 + Other fruits[19] + Gelatine 1 ounce 106 100 0 0 + Maple Sirup 1 cup 976 0 0 100 + _Meats and Fish_ (Edible portion) + Beef, Sirloin Steak 1 pound 1143 31 69 0 + Beef, Round 1 pound 950 54 46 0 + Beef, Tongue 1 pound 727 47 53 0 + Chicken, young 1 pound 500 79 21 0 + Clams, long 1 pint 240 56 8 36 + Cod 1 pound 326 95 5 0 + Fowl 1 pound 1050 35 65 0 + Goose 1 pound 1818 16 84 0 + Halibut 1 pound 571 61 39 0 + Ham 1 pound 1940 29 71 0 + Lamb, forequarter 1 pound 1430 25 75 0 + Liver 1 pound 605 61 39 0 + Lobster 1 pound 390 78 20 2 + Mackerel 1 pound 645 50 50 0 + Mutton, Leg 1 pound 1105 41 59 0 + Oysters 1 pint 230 49 22 29 + Salt Pork, fat 1 pound 3670 2 98 0 + Shad 1 pound 762 46 54 0 + Turkey Veal, Breast 1 pound 1333 29 71 0 + Other Meats + and Fish[19] 1 pound 840 47 53 0 + Molasses 1 cup 976 3 0 97 + _Nuts_ (shelled) + Almonds 1 cup 734 13 76 11 + Peanuts 1 cup 663 19 63 18 + Peanut Butter 1/3 cup 640 19 69 12 + Pecans 1 cup 1145 5 87 8 + Walnuts, English 1 cup 600 11 82 7 + _Sugar_ + Brown 1 cup 625 0 0 100 + Granulated 1 cup 840 0 0 100 + Powdered 1 cup 672 0 0 100 + _Vegetables_ + Beans, dried 1 cup 684 26 5 69 + Beans, Lima, dried 1 cup 541 21 4 75 + Cabbage 1 pound 145 20 9 71 + Carrots 1 pound 210 10 5 85 + Celery (cut in + 1/4-inch pieces) 1 cup 24 24 5 71 + Corn, canned 1 cup 255 11 11 78 + Lentils (dried) 1 cup 640 29 3 68 + Lettuce 1 large head 50 25 14 61 + Mushrooms 1 pound 211 31 8 61 + Onions { 1 onion 25 } 13 6 81 + { 1 pound 225 } + Parsnips 1 pound 291 10 7 83 + Peas, canned + (drained) 1 cup 134 26 3 71 + Peas, dried 1 cup 675 28 3 69 + Tapioca 1 cup 640 0 0 100 + Tomatoes, fresh 1 pound 100 21 8 71 + Tomatoes, canned 1 cup 60 21 8 71 + Turnip 1 cup 1/2-inch cubes 50 13 5 82 + Other Vegetables[19] + +FOOTNOTES: + +[18] See Note 1 on page 245. + +[19] See Table D on page 245. + + + + +F.--NORMAL WEIGHTS FOR MEN AND WOMEN[20] + + +WHAT MEN SHOULD WEIGH + + Ages: 15-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 60-64 + + 5 ft. 0 in. 120 125 128 131 133 134 134 134 131 + 5 ft. 1 in. 122 126 129 131 134 136 136 136 134 + 5 ft. 2 in. 124 128 131 133 136 138 138 138 137 + 5 ft. 3 in. 127 131 134 136 139 141 141 141 140 + 5 ft. 4 in. 131 135 138 140 143 144 145 145 144 + 5 ft. 5 in. 134 138 141 143 146 147 149 149 148 + 5 ft. 6 in. 138 142 145 147 150 151 153 153 153 + 5 ft. 7 in. 142 147 150 152 155 156 158 158 158 + 5 ft. 8 in. 146 151 154 157 160 161 163 163 163 + 5 ft. 9 in. 150 155 159 162 165 166 167 168 168 + 5 ft. 10 in. 154 159 164 167 170 171 172 173 174 + 5 ft. 11 in. 159 164 169 173 175 177 177 178 180 + 6 ft. 0 in. 165 170 175 179 180 183 182 183 185 + 6 ft. 1 in. 170 177 181 185 186 189 188 189 189 + 6 ft. 2 in. 176 184 188 192 194 196 194 194 192 + + +WHAT WOMEN SHOULD WEIGH + + Ages: 15-19 20-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 60-64 + + 4 ft. 11 in. 111 113 115 117 119 122 125 128 128 126 + 5 ft. 0 in. 113 114 117 119 122 125 128 130 131 129 + 5 ft. 1 in. 115 116 118 121 124 128 131 133 134 132 + 5 ft. 2 in. 117 118 120 123 127 132 134 137 137 136 + 5 ft. 3 in. 120 122 124 127 131 135 138 141 141 140 + 5 ft. 4 in. 123 125 127 130 134 138 142 145 145 144 + 5 ft. 5 in. 125 128 131 135 139 143 147 149 149 148 + 5 ft. 6 in. 128 132 135 139 143 146 151 153 153 152 + 5 ft. 7 in. 132 135 139 143 147 150 154 157 157 155 + 5 ft. 8 in. 136 140 143 147 151 155 158 161 161 160 + 5 ft. 9 in. 140 144 147 151 155 159 163 166 166 165 + 5 ft. 10 in. 144 147 151 155 159 163 167 170 170 169 + 5 ft. 11 in. 149 153 155 158 162 166 170 174 174 172 + 6 ft. 0 in. 154 157 159 162 165 169 173 177 177 175 + +FOOTNOTES: + +[20] Based upon statistics furnished by the Mutual Benefit Life +Insurance Company of Newark, New Jersey. + + + + +G.--LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING[21] + + + Beans, Peas, and other Legumes as Food Farmers' Bulletin, 121 + Bread and Bread Making Farmers' Bulletin, 389 + Canned Fruit, Preserves, and Jellies Farmers' Bulletin, 203 + Canning Tomatoes; Home and Club Work Farmers' Bulletin, 521 + Canning Vegetables in the Home Farmers' Bulletin, 359 + Care of Food in the Home Farmers' Bulletin, 375 + Cereal Breakfast Foods Farmers' Bulletin, 249 + Cheese; Economical Uses in the Home Farmers' Bulletin, 487 + Chemical Composition of American + Food Materials Experiment Stations Bulletin, 28 + Corn Meal as a Food and Ways of Using It Farmers' Bulletin, 565 + Eggs and Their Uses as Food Farmers' Bulletin, 128 + Fireless Cooker, Hay Box, or Farmers' Bulletin, 296 + Fish as Food Farmers' Bulletin, 85 + Food for Young Children Farmers' Bulletin, 717 + Food Customs and Diet in + American Homes Experiment Stations Circular, 110 + Fruit, Use of, as Food Farmers' Bulletin, 293 + Functions and Uses of Food Experiment Stations Circular, 46 + Grape Juice, Unfermented, + Manufacture and Use of Farmers' Bulletin, 644 + Honey and Its Uses in the Home Farmers' Bulletin, 653 + Household Equipment, + Selection of Department of Agriculture Year Book, 1914 + Measurements for the Household Standards Circular, 55 + Meat: Economical Use of in the Home Farmers' Bulletin, 391 + Meats: Composition and Cooking Farmers' Bulletin, 34 + Milk, The Care of and Its Use in the Home Farmers' Bulletin, 413 + Milk, The Uses of as Food Farmers' Bulletin, 363 + Mushrooms and Other Common Fungi Agriculture Bulletin, 175 + Mushrooms, Preserving Wild Farmers' Bulletin, 342 + Nutrition of Man in U. S., + Investigation on Experiment Stations Office + Nutrition, Principles of, and + Nutritive Value of Food Farmers' Bulletin, 142 + Nuts and Their Use as Food Farmers' Bulletin, 332 + Olive Oil and Its Substitution Chemistry Bulletin, 77 + Oysters: The Food that has not "Gone Up" Department of Commerce, + Bureau of Fisheries, + Economic Circular No. 18 + Peanut Oil Farmers' Bulletin, 751 + Popcorn for Home Use Farmers' Bulletin, 553 + Raisins, Figs, and Other Dried Fruits, + and Their Use Agriculture Year Book, 1912; + Separate, 610 + Sugar as Food Farmers' Bulletin, 93 + Vegetables, Preparation of, for the Table Farmers' Bulletin, 256 + +FOOTNOTES: + +[21] Many of these bulletins are furnished free upon application to +one's Congressman. A list of Farmers' Bulletins, and a price list of +other government publications on foods and cooking, will be sent on +application to the Superintendent of Documents, Government Printing +Office, Washington, D. C. + + + + +INDEX + + + + +INDEX + + NO. PAGE + 30 After-dinner Coffee 25 + 241 Almonds, Salted 97 + 180 Anchovy Sauce 80 + Appetizers and Relishes + 2 Asheville Canapes 17 + 11 Cantaloupe Cocktail 19 + 8 Celery Relish 19 + 9 Cheese and Apple Rings 19 + 3 Club Canapes 17 + 1 Cocktail Sauce 17 + 3 Crab Meat Canapes 18 + 17 Cucumber Pickles 21 + 12 Fruit Cocktail 19 + 6 Gloucester Canapes 18 + 5 Mock Crab Canapes 18 + 18 Pepper Hash 22 + 14 Piccalilli 20 + 19 Pickled Nasturtium Seeds 22 + 10 Spanish Cheese 19 + 15 Table Sauce 20 + 16 Tomato Ketchup 21 + 7 Tuna Canapes 18 + 13 Winter Chili Sauce 20 + 442 Apple and Cranberry Shortcake 160 + 366 Apple and Mint Salad 135 + 539 Apple Cake, Dutch 189 + 508 Apple Cake, Ginger 180 + 9 Apple, Cheese and, Rings 19 + 529 Apple Filling 186 + 325 Apple Fritters 123 + 540 Apple Pudding, Steamed 190 + 538 Apple Roulettes 189 + 490 Apple Sauce Cake 174 + 659 Apples, Baked with Dates 224 + 693 Apricot Paste 234 + 2 Asheville Canapes 17 + 34 Asparagus Soup 27 + + 162 Bacon and Chicken Livers 72 + 163 Bacon and Lamb's Liver, Fried 73 + 151 Bacon, Breakfast 69 + 426 Bacon Sandwich Rolls 154 + 36 Baked Bean Soup 28 + 448 Baked Bean and Lettuce Sandwiches 163 + 351 Baked Bean Salad 130 + 247 Baked Beans 100 + 546 Baked Indian Pudding 191 + 674 Baked Pears 228 + 678 Baked Rhubarb and Bananas 229 + 555 Baked Rice Custard 194 + 556 Baked Rice Pudding 194 + Baking defined 15 + Baking Powder 10 + 397 Baking Powder 146 + 424 Baking Powder Biscuit 154 + 367 Banana and Apple Salad 135 + 560 Banana and Grape Juice Jelly 196 + 368 Banana and Peanut Salad 135 + 326 Banana Fritters 123 + 558 Banana Royal 196 + 181 Banana Sauce 80 + 443 Banana Shortcake 161 + 541 Banana Toast 190 + 559 Banana Whip 196 + 664 Bananas, Baked 225 + 665 Bananas with Figs and Nuts 226 + 666 Bar-le-Duc Currants, Mock 226 + 398 Barley Bread 146 + 248 Beans, Black, Thick Puree of 100 + 35 Beans, Black, Puree of 27 + 37 Beans, Red Kidney, Puree of 28 + 440 Beaten Biscuit, Maryland 158 + 182 Bechamel Sauce 80 + 134 Beef, American Chop Suey 62 + 130 Beef and Bacon Cakes 61 + 128 Beef, Broiled Chopped 60 + 126 Beef, Broiled Flank Steak 60 + 132 Beef, Casserole of 62 + 120 Beef, Corned 57 + 173 Beef, Corned, Hash 76 + 170 Beef, Corned, Scalloped 75 + 133 Beef, Creamed Dried, with Cheese 62 + 129 Beef, Hamburg Meat Cakes 61 + 131 Beef, Loaf 61 + 122 Beef, Pot Roast 58 + 119 Beef, Pressed 57 + 121 Beef, Roast 58 + 169 Beef, Savory 75 + 123 Beef, Shin of, with Creole Sauce 59 + 127 Beef Steak, Country Style 60 + 70 Beef Stew 40 + 124 Beef, Stuffed Shin 59 + 369 Bellevue Salad 135 + Beverages + 31 Cafe au Lait 26 + 33 Chocolate 26 + 32 Cocoa 26 + 30 Coffee, After-dinner 25 + 20 Coffee, Egg, and Milk 23 + 29 Coffee, Filtered 25 + 24 Ginger Ale Punch 24 + 23 Ginger Punch 24 + 22 Grape Eggnog 23 + 21 Grape Juice 23 + 25 Mint Julep (Ginger Ale) 24 + 26 Mint Lemonade 24 + 27 Tea 25 + 28 Tea, Iced 25 + 424 Biscuit, Baking Powder 154 + 440 Biscuit, Beaten, Maryland 158 + 430 Biscuit, Entire Wheat 155 + 431 Biscuit, Fruit Tea 156 + 432 Biscuit, Graham 156 + 429 Biscuit, Quick Drop 155 + 183 Black Butter 81 + 56 Blackberry Mold 197 + 542 Blackberry Pudding 190 + 563 Blancmange, Chocolate 197 + 578 Blancmange, Sea Moss 202 + 412 Blueberry Muffins 151 + 630 Blueberry Pie 216 + 543 Blueberry Pudding 190 + 212 Boiled Eggs 88 + 521 Boiled Icing 184 + Boiling defined 15 + 686 Bonbon Centers 233 + 50 Bouillon, Tomato 32 + Braising defined 15 + 399 Bran Bread (Baking Powder) 146 + 378 Bran Bread (Yeast) 138 + 510 Bran Drop Cookies 180 + 413 Bran Muffins 151 + Bread 9 + Bread, Baking Powder + 398 Barley 146 + 399 Bran 146 + 403 Brown, Bread Crumb 148 + 428 Coffee Cake, Quick 155 + 405 Corn 148 + 409 Corn Cake, Custard 150 + 411 Corn Cake, Rhode Island 150 + 406 Corn, Country 149 + 401 Dark Nut 147 + 400 Date 147 + 404 Indian Date, Steamed 148 + 410 Molasses Corn 150 + 402 Quick Raisin 147 + Bread, Yeast + 378 Bran 138 + 387 Buns 14 + 388 Crescents 142 + 380 Date 139 + 379 Entire Wheat 139 + 381 Fried 139 + 382 Graham and Corn 140 + 383 Irish 140 + 384 Oatmeal 140 + 396 Roulettes 145 + 385 Rye 141 + 386 Shredded Wheat 141 + 377 White 138 + 403 Bread Crumb Brown Bread 148 + 217 Bread Omelet 90 + 184 Bread Sauce 81 + 471 Bread, Stale to freshen 168 + 208 Bread Stuffing 86 + 439 Breakfast Puffs 158 + 460 Brews 165 + Broiling defined 15 + 544 Brown Betty 190 + 403 Brown Bread, Bread Crumb 148 + 461 Brown Bread Toast 165 + 185 Brown Sauce 81 + 486 Brown Sugar Sirup 172 + 387 Buns 141 + Butter 5 + 472 Buttered Crumbs 168 + 422 Buttermilk Muffins 153 + + 353 Cabbage and Beet Salad 131 + 354 Cabbage and Cranberry 131 + 250 Cabbage Baked 101 + 251 Cabbage Cooked in Milk 101 + 31 Cafe au Lait 26 + Cake 10 + Cake + 490 Apple Sauce 174 + 491 Canada War 174 + 503 Charlotte Russe 178 + 504 Chocolate Marshmallow Roll 179 + 502 Cream Pie 178 + 492 Date 175 + 493 Fudge 175 + 508 Ginger Apple 180 + 506 Gingerbread, with Egg 179 + 505 Gingerbread, without Egg 179 + 507 Gingerbread, Sour Milk 180 + 509 Ginger Gems 180 + 503 Jelly Roll 178 + 494 Old-Fashioned Pork 175 + 495 One-Egg 176 + 496 Orange 176 + 497 Plain 176 + 498 Spice 177 + 500 Sponge 177 + 501 Velvet Sponge 178 + 499 White 177 + Caloric Value, Tables of 245, 250 + Calorie defined 2 + Calories, Daily Requirement 2 + 414 Cambridge Muffins 151 + 491 Canada War Cake 174 + 2 Canapes, Asheville 17 + 3 Canapes, Club 17 + 4 Canapes, Crab Meat 18 + 6 Canapes, Gloucester 18 + 5 Canapes, Mock Crab 18 + 7 Canapes, Tuna 18 + 673 Candied Grape Fruit Peel 228 + Candies 11 + Candies + 693 Apricot Paste 234 + 686 Bonbon Centers 233 + 688 Chocolate Bonbons 233 + 687 Fondant Bonbons 233 + 685 Fondant, Coffee 232 + 689 Fondant, Mint 233 + 684 Fondant, Plain 232 + 690 Fondant, Quick 233 + 696 Fruit Wafers 236 + 700 Marrons Glaces 237 + 694 Mint Paste 235 + 692 Mints, After-dinner 234 + 691 Mints, Quick 234 + 701 Nuts and Fruits Glace 237 + 697 Spiced Raisins 236 + 698 Stuffed Dates 236 + 699 Stuffed Prunes 236 + 695 Turkish Delight 235 + Candle Stubs 12 + Canned Vegetables 8 + 11 Cantaloupe Cocktail 19 + 590 Canton Ginger Sherbet 206 + 186 Caper Sauce 81 + 522 Caramel Icing 184 + 601 Caramel Sauce 209 + 547 Caramel Toast Pudding 191 + Carbohydrates 1 + Carbohydrates, Uses 1 + Carbohydrates, Sources 1 + Carbohydrates, Daily Requirement 1 + 256 Carrots Sauteed 103 + 257 Carrots Vinaigrette 103 + 39 Cauliflower 28 + 449 Celery and Egg Sandwiches 163 + 252 Celery, Braised 102 + 40 Celery, Cream of 29 + 245 Celery, Nut, and Potato Loaf 98 + 8 Celery Relish 19 + 253 Celery Root, Creamed 102 + 355 Celery Root Salad 131 + 187 Celery Sauce 82 + 462 Celery Toast 166 + Cereals 8 + 308 Corn Meal and Beef Scrapple 117 + 293 Corn Meal Mush 113 + 294 Hominy, Steamed 113 + 295 Macaroni and Cheese, Scalloped 113 + 297 Noodle Balls (for Soup) 114 + 296 Noodle Paste 114 + 298 Oatmeal, Scotch 114 + 301 Polenta, French Fried 115 + 302 Polenta, Spanish 116 + 299 Polenta with Cheese 115 + 300 Polenta with Dates 115 + 305 Rice and Cocoanut Loaf 117 + 303 Rice and Ham, Baked 116 + 304 Rice, Boiled 116 + 306 Risotto 117 + 307 Samp, Steamed 117 + 310 Spaghetti and Ham, Baked 118 + 311 Spaghetti, Creole 118 + 312 Spaghetti, Italian 119 + 309 Wheat and Sausage Scrapple 118 + 503 Charlotte Russe, Cake for 178 + 562 Charlotte Russe Filling 197 + Cheese 7 + 9 Cheese and Apple Rings 19 + 450 Cheese and Nut Sandwiches 163 + 237 Cheese, Baked Rice with 96 + 317 Cheese Balls 120 + 451 Cheese Club Sandwiches 163 + 234 Cheese, Cottage 96 + 235 Cheese, Crackers and, Baked 96 + 318 Cheese Croquettes 121 + 231 Cheese Croustades 95 + 232 Cheese Custard 95 + 511 Cheese Drops 181 + 233 Cheese Fondue 95 + 415 Cheese Muffins 151 + 236 Cheese Paste 96 + 188 Cheese Sauce 82 + 189 Cheese Sauce with Chives 82 + 238 Cheese, Scalloped, Toast and 97 + 42 Cheese Soup 29 + 10 Cheese, Spanish 19 + 654 Cheese Straws 223 + 655 Cheese Straws (Left-over Paste) 223 + 465 Cheese Toast 167 + 239 Cheese Tomato Rarebit 97 + 656 Cheese Wafers 223 + 512 Cheese Wafers 181 + 240 Cheese Welsh Rarebit 97 + 631 Cherry Pie 217 + 632 Cherry Pie, Mock 217 + 244 Chestnuts, Baked 98 + 243 Chestnuts, to Shell 98 + 56 Chicken and Okra Soup 35 + 55 Chicken, Cream of 35 + 162 Chicken Livers and Bacon 72 + 345 Chicken Salad 129 + 452 Chicken Sandwiches 164 + 13 Chili Sauce, Winter 20 + 33 Chocolate 26 + 563 Chocolate Blancmange 197 + 688 Chocolate Bonbons 233 + 513 Chocolate Cookies 181 + 581 Chocolate Ice Cream 203 + 523 Chocolate Icing 184 + 504 Chocolate Marshmallow Roll 179 + 603 Chocolate Marshmallow, Sauce 209 + 602 Chocolate Sauce 209 + Chowders + 75 Clam 43 + 76 Corn 43 + 77 Corn and Tomato 44 + 78 Fish 44 + 79 Oyster 45 + 80 Potato 45 + 81 Salmon 45 + 82 Salt Fish 46 + 83 Vegetable 46 + 591 Cider Frappe 206 + 190 Cider Sauce 82 + 487 Cider Sirup 173 + Cinders 13 + 657 Cinnamon Hearts 223 + 604 Cinnamon Sauce 210 + 466 Cinnamon Toast 167 + 57 Clam Bisque 36 + 58 Clam Bouillon 36 + 75 Clam Chowder 43 + 59 Clear Soup 36 + 3 Club Canapes 17 + 12 Cocktail, Fruit 19 + 11 Cocktail, Cantaloupe 19 + 1 Cocktail Sauce 17 + 32 Cocoa 26 + 582 Cocoa Ice Cream 204 + 524 Cocoa Icing 185 + 564 Coconut and Orange Jelly 198 + 113 Codfish, Creamed 55 + 118 Codfish, Spanish 56 + 84 Cod Steaks, Baked 47 + 30 Coffee, After-dinner 25 + 569 Coffee and Rice Jelly 199 + 428 Coffee Cake, Quick 155 + 565 Coffee Caramel Custards 198 + 530 Coffee Cream Filling 186 + 20 Coffee, Egg, and Milk 23 + 29 Coffee, Filtered 25 + 583 Coffee Ice Cream 204 + 525 Coffee Icing 185 + 566 Coffee Junket 198 + 605 Coffee Sauce 210 + Coloring 10 + Condiments 12 + Cookies + 510 Bran Drop 180 + 511 Cheese Drops 181 + 512 Cheese Wafers 181 + 513 Chocolate 181 + 514 Ginger Wafers 182 + 517 Macaroons, Oatmeal 182 + 518 Macaroons, Peanut 183 + 515 Marshmallow Wafers 182 + 516 Molasses Brownies 182 + 519 Raisin Drop 183 + 520 Walnut Wafers 183 + Cooking, Kinds of, defined 15 + Cooking Fats 6 + Cooking, Time Tables for 240 + 77 Corn and Tomato Chowder 44 + 406 Corn Bread, Country 149 + 410 Corn Bread, Molasses 150 + 405 Corn Bread, without Eggs 148 + 409 Corn Cake, Custard 150 + 411 Corn Cake, Rhode Island 150 + 76 Corn Chowder 43 + 41 Corn, Cream of 29 + 327 Corn Fritters 123 + 308 Corn Meal and Beef Scrapple 117 + 478 Corn Meal Griddle Cakes 170 + 293 Corn Meal Mush 113 + 425 Corn Meal Rolls 154 + 483 Corn Meal Waffles 172 + 407 Corn Muffins 149 + 393 Corn Muffins, Raised 144 + 254 Corn Pudding 102 + 408 Corn and Rice Muffins 149 + 346 Coronado Salad 129 + 234 Cottage Cheese 96 + 549 Cottage Pudding 192 + 5 Crab Canapes, Mock 18 + 4 Crab Meat Canapes 18 + 235 Crackers and Cheese, Baked 96 + 668 Cranberry Conserve 226 + 328 Cranberry Fritters 124 + 416 Cranberry Muffins 152 + 633 Cranberry Pie 217 + 634 Cranberry Pie (Open) 217 + 545 Cranberry Pudding, Baked 191 + 671 Cranberry Sauce 227 + 606 Cranberry Sauce (Pudding) 210 + 592 Cranberry Sherbet 206 + 567 Cranberry Whip 199 + Cream 6 + 370 Cream Cheese Salad 136 + 371 Cream Cheese Salad, Frozen 136 + 40 Cream of Celery Soup 29 + 55 Cream of Chicken Soup 35 + 41 Cream of Corn Soup 29 + 46 Cream of Pea Soup 31 + 531 Cream Filling 186 + 526 Cream Icing 185 + 502 Cream Pie 178 + 463 Cream Toast 166 + 464 Cream Toast, Sauce for 166 + 96 Creamed Fish 50 + 213 Creamy Eggs on Toast 88 + 218 Creamy Omelet 90 + 214 Creole Eggs 89 + 191 Creole Sauce 83 + 388 Crescents 142 + 475 Crisp Sticks 169 + Croquettes + 192 Croquette Sauce 83 + 318 Cheese 121 + 317 Cheese Balls 120 + 319 Fish 121 + 320 Meat 121 + 321 Potato and Bean 122 + 322 Rice 122 + 323 Rice and Raisin 122 + 324 Salmon and Potato 122 + 473 Croustades 168 + 231 Croustades, Cheese 95 + 474 Croutons 169 + 417 Crumb Muffins 152 + 472 Crumbs, Buttered 168 + 315 Crumbs for Fried Food 120 + 209 Crust Stuffing 87 + 17 Cucumber Pickles 21 + 193 Cucumber Sauce 83 + 255 Cucumbers Sauteed 103 + 608 Currant Jelly Sauce 210 + 555 Custard, Baked Rice 194 + 232 Custard, Cheese 95 + 565 Custard, Coffee Caramel 198 + 635 Custard Pie 218 + 607 Custard Sauce 210 + + 663 Dark Red Apple Sauce 225 + 444 Date and Apple Shortcake 161 + 532 Date and Fig Filling 186 + 380 Date Bread 139 + 400 Date Bread 147 + 404 Date Bread, Steamed 148 + 492 Date Cake 175 + 394 Date Muffins, Raised 144 + 418 Date Muffins 152 + 427 Date Rolls 154 + 609 Date Sauce 211 + Desserts, Cold + 558 Banana Royal 196 + 559 Banana Whip 196 + 560 Banana and Grape Juice Jelly 196 + 561 Blackberry Mold 197 + 562 Charlotte Russe Filling 197 + 563 Chocolate Blancmange 197 + 564 Coconut and Orange Jelly 198 + 569 Coffee and Rice Jelly 199 + 565 Coffee Caramel Custards 198 + 566 Coffee Junket 198 + 567 Cranberry Whip 199 + 568 Custard, Soft 199 + 570 Fruit Cream 199 + 571 Fruit Jelly, Spiced 200 + 572 Fruit Whip 200 + 573 Pineapple Pudding 200 + 575 Prune and Wheat Mold 201 + 574 Prune Whip 200 + 576 Prunes and Cranberries, Jellied 201 + 577 Rice Mold 202 + 578 Sea Moss Blancmange 202 + Desserts, Frozen + 579 Ices, to Freeze 203 + 590 Canton Ginger Sherbet 206 + 581 Chocolate Ice Cream 203 + 591 Cider Frappe 206 + 582 Cocoa Ice Cream 204 + 583 Coffee Ice Cream 204 + 592 Cranberry and Raisin Sherbet 206 + 580 Frozen Custard 203 + 600 Frozen Watermelon 208 + 593 Fruit Sherbet 206 + 594 Grape Bombe 207 + 595 Grape Sherbet 207 + 596 Jelly Sherbet 207 + 584 Mint Ice Cream 204 + 585 Orange Velvet Cream 204 + 586 Philadelphia Ice Cream 205 + 597 Pineapple Sherbet 207 + 587 Prune Ice Cream 205 + 598 Somerset Sherbet 208 + 588 Strawberry Ice Cream 205 + 599 Strawberry Sherbet 208 + 589 Vanilla Ice Cream 205 + Desserts, Hot + 539 Apple Cake, Dutch 189 + 508 Apple Cake, Ginger 180 + 540 Apple Pudding, Steamed 190 + 538 Apple Roulettes 189 + 541 Banana Toast 190 + 542 Blackberry Pudding 190 + 543 Blueberry Pudding 190 + 544 Brown Betty 190 + 547 Caramel Toast Pudding 191 + 548 Chocolate Pudding, Steamed 192 + 549 Cottage Pudding 192 + 545 Cranberry Pudding, Baked 191 + 550 Fig Pudding, Steamed 192 + 551 Fruit Pudding, Steamed 193 + 546 Indian Pudding, Baked 191 + 553 Indian Tapioca Pudding 194 + 552 Mock Indian Pudding 193 + 557 Mulled Rice 195 + 554 Peach Dumplings 194 + 555 Rice Custard, Baked 194 + 556 Rice Pudding, Baked 194 + 331 Doughnuts 125 + 332 Doughnuts, Small Tea 125 + 471 Doughnuts, Stale, to Freshen 168 + 194 Drawn Butter 83 + 479 Dried Crumb Griddle Cakes 171 + 658 Dried Fruit to cook 224 + 38 Dried Lima Bean Soup 28 + 429 Drop Biscuit, Quick 155 + Dry Steaming defined 16 + 72 Dumplings 41 + 554 Dumplings, Peach 194 + 356 Dutch Potato Salad 132 + + Economy, General Suggestions for. See Chapter I 1 + 22 Eggnog 23 + Eggs 6 + Eggs, see also Omelets 90 + 212 Boiled 88 + 213 Creamy, on Toast 88 + 214 Creole 89 + 316 Egg for Dipping Fried Food 120 + 224 Scalloped, with Cheese 92 + 225 Scrambled, with Sausages 93 + 226 Scrambled, with Tomatoes 93 + 227 Shirred 93 + 228 Shirred, with Ham 93 + 230 Shirred, with Potato and Ham 94 + 229 Souffleed, with Ham Toast 94 + 215 with Cheese and Spaghetti 89 + 216 with Ham and Tomatoes 89 + 258 Egg Plant, Baked 103 + 259 Egg Plant, Fried 103 + 260 Egg Plant, Julienne 104 + 195 Egg Sauce 84 + 430 Entire Wheat Biscuit 155 + 379 Entire Wheat Bread 139 + 437 Entire Wheat Popovers 158 + Extracts, flavoring 10 + + Fat 5 + Fat, Temperatures for Frying 244 + 313 Fat, To Clarify 120 + 314 Fat, To Try Out 120 + Fats as Food, Chief Uses 1 + Fats as Food, Chief Sources 1 + Fats as Food, Daily Requirement 1 + Fats as Food, Cooking 6 + 672 Fig Paste 227 + Fillings + 529 Apple 186 + 530 Coffee Cream 186 + 531 Cream 186 + 532 Date and Fig 186 + 533 Fudge 187 + 534 Marshmallow 187 + 535 Mocha 187 + 536 Orange 187 + 537 Prune 188 + 29 Filtered Coffee 25 + 105 Finnan Haddie, Baked in Milk 53 + 109 Finnan Haddie, Broiled 54 + Fireless Cooker 13 + Fish 5 + Fish, + 84 Cod Steaks, Baked 47 + 113 Creamed Codfish 55 + 96 Creamed 50 + 105 Finnan Haddie, Baked 53 + 109 Finnan Haddie, Broiled 54 + 87 Flounder, Fried Fillet 48 + 103 Fried Scallops 52 + 85 Haddock, Baked Stuffed 47 + 86 Halibut, Boiled 47 + 106 Herring, Baked 53 + 111 Herring, Broiled 54 + 107 Mackerel, Baked Salt, Spiced 53 + 92 Oyster Pie, Creamed 49 + 94 Oyster Pie Shortcake 50 + 93 Oysters and Macaroni 49 + 89 Oysters, Broiled 48 + 91 Oysters, Creamed 49 + 95 Oysters, Panned 50 + 90 Oysters, with Brown Sauce 48 + 102 Salmon and Peas, Souffle 52 + 112 Salmon, Broiled Smoked 54 + 99 Salmon, Creole 51 + 100 Salmon, Dutch 51 + 101 Salmon Loaf 52 + 108 Salt Codfish Baked with Crackers 54 + 110 Salt Codfish, Broiled 54 + 117 Salt Codfish, Souffle 56 + 88 Sauteed with Salt Pork 48 + 104 Shrimps and Rice, Louisiana 53 + 118 Spanish Codfish 56 + 98 Timbales 51 + Warmed over 50 + 97 Fish and Potato Pie 50 + 115 Fish Balls 55 + 114 Fish Cakes with Pork Scraps 55 + 78 Fish Chowder 44 + 319 Fish Croquettes 121 + 116 Fish Hash 56 + 210 Fish Stuffing 87 + Flavoring Extracts 10 + 87 Flounder, Fried Fillet of 48 + 687 Fondant Bonbons 233 + 685 Fondant, Coffee 224 + 689 Fondant Mints 233 + 684 Fondant, Plain 232 + 690 Fondant, Quick 233 + 233 Fondue, Cheese 95 + Food Classified 1 + Food Daily Requirement 2 + Food Government Publications 254 + 140 Fowl, Brown Fricassee 64 + 220 French Cheese Omelet 91 + 338 French Dressing 127 + 301 French Fried Potatoes 115 + 219 French Omelet 90 + 467 French Toast 167 + Fricasseeing defined 15 + 381 Fried Bread 139 + Fritters + 325 Apple, Sliced 123 + 326 Banana 123 + 327 Corn 123 + 328 Cranberry 124 + 329 Rice and Currant 124 + 330 Salmon 124 + 580 Frozen Custard 203 + Fruit + 663 Apple Sauce, Dark Red 225 + 659 Baked Apples, with Dates 224 + 664 Baked Bananas 225 + 674 Baked Pears 228 + 678 Baked Rhubarb and Bananas 229 + 665 Bananas, with Figs and Nuts 226 + 666 Bar-le-Duc Currants, Mock 226 + 673 Candied Grape Fruit Peel 228 + 668 Cranberry Conserve 226 + 671 Cranberry Sauce 227 + 658 Dried, to Cook 224 + 672 Fig Paste, Laxative 227 + 660 Grape and Apple Jelly 224 + 662 Grape and Apple Sauce 225 + 682 Jam, Red Tomato 230 + 675 Marmalade, Pear and Ginger 228 + 680 Marmalade, Rhubarb and Fig 230 + 679 Marmalade, Rhubarb and Orange 229 + 681 Marmalade, Three in One 230 + 670 Preserved Cranberries 227 + 677 Quince Honey 229 + 667 Red Currant Conserve 226 + 661 Spiced Apple Jelly 225 + 669 Spiced Cranberries 227 + 676 Spiced Prunes 229 + 683 Watermelon Rind, Sweet Pickled 231 + 12 Fruit Cocktail 19 + 570 Fruit Cream 199 + 610 Fruit Sauce 211 + 593 Fruit Sherbet 206 + 43 Fruit Soup 30 + 431 Fruit Tea Biscuit 156 + 696 Fruit Wafers 236 + 572 Fruit Whip 200 + Fruits 10 + Frying defined 15 + 493 Fudge Cake 175 + 533 Fudge Filling 187 + Fuel 13 + + Garnishings 12 + Gas 13 + 17 Gherkins 21 + 453 Giblet Sandwiches 164 + 24 Ginger Ale Punch 24 + 508 Ginger Apple Cake 180 + 509 Ginger Gems 180 + 23 Ginger Punch 24 + 611 Ginger Sauce 211 + 514 Ginger Wafers 182 + 507 Gingerbread, Sour Milk 180 + 506 Gingerbread, with Egg 179 + 505 Gingerbread, without Egg 179 + 6 Gloucester Canapes 18 + 468 Goldenrod Ham Toast 167 + 648 Gooseberry Patties 221 + 636 Gooseberry Pie 218 + Government Publications on Food 254 + 382 Graham and Corn Bread 140 + 432 Graham Biscuit 156 + 438 Graham Popovers 158 + 594 Grape Bombe 207 + 22 Grape Eggnog 23 + 21 Grape Juice 23 + 662 Grape Juice and Apple Sauce 225 + 595 Grape Sherbet 207 + Griddle Cakes + 478 Corn Meal 170 + 479 Dried Crumb 171 + 476 Plain 170 + 481 Raised Buckwheat 171 + 480 Rice 171 + 477 Sour Milk 170 + Grilling defined 15 + Groceries 5 + + 85 Haddock, Baked Stuffed 47 + 86 Halibut, Boiled 47 + 454 Ham and Cheese Sandwiches 164 + 171 Ham and Potato, Baked 76 + 153 Ham, Baked Sliced 69 + 152 Ham, Broiled 69 + 172 Ham Mousse 76 + 221 Ham Omelet 91 + 129 Hamburg Meat Cakes 61 + 612 Hard Sauce 211 + 173 Hash, Corned Beef, with Beets 76 + 116 Hash, Fish 56 + 18 Hash, Pepper 22 + 174 Hash, Savory, Baked 77 + 175 Hash, Southern 77 + 292 Hash, Vegetable 112 + 106 Herring, Baked 53 + 111 Herring, Smoked Broiled 54 + 196 Hollandaise Sauce 84 + 294 Hominy, Steamed 113 + 677 Honey, Quince 229 + 197 Horseradish Sauce 84 + + 28 Iced Tea 25 + Ices, See Frozen Deserts + Icings + 521 Boiled 184 + 522 Caramel 184 + 523 Chocolate 184 + 524 Cocoa 185 + 525 Coffee 185 + 526 Cream 185 + 527 Orange 185 + 528 Quick 185 + 553 Indian Tapioca Pudding 194 + 383 Irish Bread 140 + 71 Irish Stew with Dumplings 40 + + 682 Jam, Red Tomato 230 + 333 Jam Cakes, Fried 125 + 433 Jam Rolls 156 + 576 Jellied Prunes and Cranberries 201 + Jelly + 560 Banana and Grape 196 + 564 Coconut and Orange 198 + 569 Coffee and Rice 199 + 660 Grape and Apple 224 + 661 Spiced Apple 225 + 571 Spiced Fruit 200 + 503 Jelly Roll, Cake for 178 + 596 Jelly Sherbet 207 + 60 Julienne Soup 37 + + 16 Ketchup Tomato 21 + 165 Kidneys, Devilled 73 + 164 Kidneys in Brown Sauce 73 + Kitchen Equipment 12 + + 73 Lamb Broth with Spaghetti 41 + 135 Lamb, Brown Fricassee 63 + 136 Lamb, Casserole of 63 + 137 Lamb Chops 63 + 138 Lamb Cutlets 64 + 139 Lamb, Rolled Roast 64 + 357 Leek Salad 132 + 261 Leeks, Creamed 104 + Left-over Vegetables 8 + 637 Lemon Pie 218 + 613 Lemon Sauce 211 + 488 Lemon Sirup 173 + 26 Lemonade, Mint 24 + 222 Light Omelet 91 + 249 Lima Bean Loaf 101 + 38 Lima Bean Soup, Dried 28 + 163 Liver, Lamb's, and Bacon 73 + 160 Liver, Braised 72 + 161 Liver, Brown Fricassee 72 + 176 Liver Patties 77 + 131 Loaf, Beef 61 + 245 Loaf, Celery, Nut, and Potato 98 + 154 Loaf, Ham 69 + 249 Loaf, Lima Bean 101 + 246 Loaf, Nut 99 + 305 Loaf, Rice and Coconut 117 + 101 Loaf, Salmon 52 + 157 Loaf, Veal, Baked 70 + 158 Loaf, Veal, Boiled 71 + + Macaroni 8 + 295 Macaroni and Cheese, Scalloped 113 + 93 Macaroni, Oysters and 49 + 517 Macaroons, Oatmeal 182 + 518 Macaroons, Peanut 183 + 107 Mackerel, Baked Salt (Spiced) 53 + Marketing 3 + 638 Marlborough Pie 218 + 675 Marmalade, Pear and Ginger 228 + 681 Marmalade, Three in One 230 + 700 Marrons Glaces 237 + 534 Marshmallow Filling 187 + 455 Marshmallow Sandwiches 164 + 614 Marshmallow Sauce 212 + 515 Marshmallow Wafers 182 + 339 Mayonnaise Dressing 127 + Meals, Planning 1 + Meat 3 + 347 Meat and Potato Salad 129 + 320 Meat Croquettes 121 + Meats + 134 American Chop Suey 62 + 171 Baked Ham and Potato 76 + 153 Baked Sliced Ham 69 + 130 Beef and Bacon Cakes 61 + 131 Beef Loaf 61 + 160 Braised Liver 72 + 151 Breakfast Bacon 69 + 128 Broiled Chopped Beef 60 + 126 Broiled Flank Steak 60 + 152 Broiled Ham 69 + 140 Brown Fricassee of Fowl 64 + 135 Brown Fricassee of Lamb 63 + 161 Brown Fricassee of Liver 72 + 132 Casserole of Beef 62 + 136 Casserole of Lamb 63 + 145 Casserole of Rabbit and Okra 67 + 162 Chicken Livers and Bacon 72 + 142 Chicken Pie 65 + 173 Corned Beef Hash with Beets 76 + 144 Country Club Rabbit 66 + 133 Creamed Dried Beef with Cheese 62 + 165 Devilled Kidneys 73 + 163 Fried Lamb's Liver and Bacon 73 + 154 Ham Loaf 69 + 172 Ham Mousse 76 + 129 Hamburg Meat Cakes 61 + 137 Lamb Chops 63 + 138 Lamb Cutlets 64 + 164 Lambs' Kidneys in Brown Sauce 73 + 176 Liver Patties 77 + 179 Meat Shortcake 79 + 178 Meat Souffle 78 + 177 Meat and Tomato Pie 78 + 147 Pork Chops 68 + 122 Pot Roast of Beef 58 + 159 Potted Head 71 + 143 Potted Pigeons 66 + 119 Pressed Beef 57 + 120 Pressed Corn Beef 57 + 121 Roast Beef 58 + 155 Roast Breast of Veal 70 + 141 Roast Fowl 65 + 146 Roast Pork 67 + 139 Rolled Roast of Lamb 64 + 148 Sausage Cakes 68 + 149 Sausage Cakes with Apple 68 + 150 Sausage with Oysters and Eggs 68 + 169 Savory Beef 75 + 174 Savory Hash (Baked) 77 + 170 Scalloped Corned Beef 75 + 123 Shin of Beef, Creole Sauce 59 + 175 Southern Hash 77 + 166 Spanish Tripe 74 + 125 Steak, to Broil 59 + 127 Steak, Country Style 60 + 124 Stuffed Shin of Beef 59 + 167 Tripe Fried in Batter 74 + 168 Tripe Fried in Crumbs 74 + 157 Veal Loaf, Baked 70 + 158 Veal Loaf, Boiled 71 + 156 Veal with Vegetables 70 + 627 Meringue for Tarts and Pies 216 + 628 Meringue, One-Egg 216 + Milk 6 + 20 Milk, Coffee, Egg, and 23 + 624 Mince Meat 215 + 625 Mince Meat, Mock 215 + 626 Mince Meat, Green Tomato 215 + 639 Mince Pie 219 + 25 Mint Julep (Ginger Ale) 24 + 26 Mint Lemonade 24 + 584 Mint Ice Cream 204 + 694 Mint Paste 235 + 198 Mint Sauce 84 + 692 Mints, After-dinner 234 + 691 Mints, Quick 234 + 535 Mocha Filling 187 + 615 Mocha Sauce 212 + 666 Mock Bar-le-Duc Currants 226 + 632 Mock Cherry Pie 217 + 5 Mock Crab Canapes 18 + 456 Mock Crab Sandwiches 164 + 552 Mock Indian Pudding 193 + 61 Mock Turtle Soup 37 + Moist Steaming defined 16 + 516 Molasses Brownies 182 + Muffins, Baking Powder + 412 Blueberry 151 + 413 Bran 151 + 422 Buttermilk 153 + 414 Cambridge 151 + 415 Cheese 151 + 407 Corn 149 + 408 Corn and Rice 149 + 416 Cranberry 152 + 417 Crumb 152 + 418 Date 152 + 419 Plain 152 + 420 Rye 153 + 423 Sally Lunn 153 + 421 Sour Milk 153 + Muffins, Yeast + 392 Raised 143 + 393 Raised Corn 144 + 394 Raised Date 144 + 395 Raised Oatmeal 144 + 471 Muffins, Stale, to Freshen 168 + 557 Mulled Rice 195 + 199 Mushroom Sauce 84 + 62 Mushroom Soup 37 + 459 Mustard Butter 165 + 200 Mustard Pickle Sauce 85 + + 19 Nasturtium Seeds, Pickled 22 + 297 Noodle Balls (for Soup) 114 + 296 Noodle Paste 114 + Noodles 8 + Normal Weights for Men and Women, Table of 253 + 401 Nut Bread, Dark 147 + Nuts + 241 Almonds, Salted 97 + 245 Celery, Nut, and Potato Loaf 98 + 244 Chestnuts, Baked 98 + 243 Chestnuts, to Shell 98 + 246 Loaf 99 + 700 Marrons Glaces 237 + 701 Nuts and Fruits Glace 237 + 242 Peanut Butter 98 + + 298 Oatmeal, Scotch 114 + 384 Oatmeal Bread 140 + 517 Oatmeal Macaroons 182 + 395 Oatmeal Muffins, Raised 144 + 44 Oatmeal Soup 30 + 484 Oatmeal Waffles 172 + Oleomargarine 6 + Omelets + 217 Bread 90 + 218 Creamy 90 + 219 French 90 + 220 French Cheese 91 + 221 Ham 91 + 222 Light 91 + 223 Salmon 92 + 495 One-Egg Cake 176 + 352 Onion Salad 131 + 63 Onion Soup 38 + 363 Onion, Spanish, and Tomato Salad 134 + 262 Onions in Potato Nests 104 + 373 Orange and Cress Salad 136 + 496 Orange Cake 176 + 536 Orange Filling 187 + 527 Orange Icing 185 + 616 Orange Marmalade Sauce 212 + 201 Orange Mint Sauce 85 + 640 Orange Pie 219 + 489 Orange Sirup 173 + 585 Orange Velvet Cream 204 + 79 Oyster Chowder 45 + 92 Oyster Pie, Creamed 49 + 282 Oyster Plant, Creamed 109 + 94 Oyster Shortcake 50 + 64 Oyster Stew 38 + 65 Oyster and Celery Bouillon 38 + 93 Oysters and Macaroni 49 + 89 Oysters, Broiled 48 + 91 Oysters, Creamed 49 + 95 Oysters, Panned 50 + 90 Oysters with Brown Sauce 48 + + Pan-Baking defined 15 + Pan-Broiling defined 15 + 95 Panned Oysters 50 + 389 Parker House Rolls 142 + Pastry + 629 Apple Pie, Sliced 216 + 647 Banbury Tarts 221 + 630 Blueberry Pie 216 + 654 Cheese Straws 223 + 655 Cheese Straws (Left-over Paste) 223 + 656 Cheese Wafers 223 + 631 Cherry Pie 217 + 632 Cherry Pie, Mock 217 + 657 Cinnamon Hearts 223 + 633 Cranberry Pie 217 + 634 Cranberry Pie (Open) 217 + 635 Custard Pie 218 + 648 Gooseberry Patties 221 + 636 Gooseberry Pie 218 + 637 Lemon Pie 218 + 638 Marlborough Pie 218 + 639 Mince Pie 219 + 640 Orange Pie 219 + 621 Patty Shells 214 + 622 Pie Shell 214 + 641 Pineapple Pie 219 + 619 Plain Paste 213 + 649 Prune and Apple Tart 221 + 650 Prune Patties 222 + 642 Prune Pie 220 + 643 Pumpkin Pie 220 + 644 Raisin Pie 220 + 651 Raspberry Pie (Individual) 222 + 645 Rhubarb Pie 220 + 652 Rhubarb Meringue Patties 222 + 620 Rich Paste 213 + 653 Squash Patties 222 + 646 Squash Pie 221 + 623 Tart Shells 214 + 46 Pea Soup, Cream of 31 + 47 Peas, Puree of Split 31 + 554 Peach Dumplings 194 + 242 Peanut Butter 98 + 518 Peanut Macaroons 183 + 457 Peanut Sandwich Filling 165 + 211 Peanut Stuffing 87 + 374 Pear Salad 137 + 264 Peas and Lettuce 105 + 263 Peas, Green 104 + 358 Pepper and Cabbage Salad 132 + 18 Pepper Hash 22 + 265 Peppers, Stuffed Green 105 + 586 Philadelphia Ice Cream 205 + 14 Piccalilli 20 + 19 Pickled Nasturtium Seeds 22 + 17 Pickles, Cucumber 21 + Pie. See Pastry + 142 Pie, Chicken 65 + 97 Pie, Fish and Potato 50 + 177 Pie, Meat and Tomato 78 + 627 Pie, Meringue for 216 + 92 Pie, Oyster 49 + 622 Pie Shell 214 + 143 Pigeons, Potted 66 + 376 Pineapple and Cottage Cheese Salad 137 + 375 Pineapple, Cheese, and Date Salad 137 + 641 Pineapple Pie 219 + 573 Pineapple Pudding 200 + 597 Pineapple Sherbet 207 + 497 Plain Cake 176 + 419 Plain Muffins 152 + 619 Plain Paste 213 + Planning Meals 1 + 301 Polenta, French Fried 115 + 302 Polenta, Spanish 116 + 299 Polenta with Cheese 115 + 300 Polenta with Dates 115 + 436 Popovers 157 + 437 Popovers, Entire Wheat 158 + 438 Popovers, Graham 158 + 494 Pork Cake 175 + 147 Pork Chops 68 + 146 Pork, Roast 67 + 321 Potato and Bean Croquettes 122 + 80 Potato Chowder 45 + 269 Potato Croutons 106 + 359 Potato Salad 132 + 45 Potato Soup 30 + 280 Potato, Sweet, Custard 109 + 267 Potatoes, Baked 106 + 266 Potatoes, Boiled 105 + 268 Potatoes, Creamed 106 + 270 Potatoes, French Fried 106 + 271 Potatoes, Hashed Brown 106 + 272 Potatoes, Lyonnaise 107 + 273 Potatoes, Pan-Roasted 107 + 274 Potatoes, Scalloped, with Cheese 107 + 275 Potatoes, Scalloped, with Peppers and Cheese 107 + 276 Potatoes, Stuffed, with Cheese and Bacon 108 + 277 Potatoes, Stuffed with Nuts and Bacon 108 + 278 Potatoes, Sweet, French Fried 108 + 279 Potatoes, Sweet, glazed 109 + 281 Potatoes, Sweet, stuffed 109 + Pot-Roasting defined 15 + 159 Potted Head 71 + 670 Preserved Cranberries 227 + Protein, Chief Uses 1 + Protein, Chief Sources 1 + Protein, Daily Requirement 1 + 445 Prune and Apple Shortcake 161 + 649 Prune and Apple Tart 221 + 575 Prune and Wheat Mold 201 + 537 Prune Filling 188 + 587 Prune Ice Cream 205 + 650 Prune Patties 222 + 642 Prune Pie 220 + 574 Prune Whip 200 + Publications on Food, List of 254 + 542 Pudding, Blackberry 190 + 543 Pudding, Blueberry 190 + 544 Pudding, Brown Betty 190 + 547 Pudding, Caramel Toast 191 + 548 Pudding, Chocolate, Steamed 192 + 549 Pudding, Cottage 192 + 545 Pudding, Cranberry, Baked 191 + 550 Pudding, Fig, Steamed 192 + 551 Pudding, Fruit, Steamed 193 + 546 Pudding, Indian, Baked 191 + 553 Pudding, Indian Tapioca 194 + 552 Pudding, Mock Indian 193 + 573 Pudding, Pineapple 200 + 556 Pudding, Rice, Baked 194 + 439 Puffs, Breakfast 158 + 643 Pumpkin Pie 220 + 24 Punch, Ginger Ale 24 + 23 Punch, Ginger 24 + 35 Puree of Black Beans 27 + 37 Puree of Red Kidney Beans 28 + 47 Puree of Split Peas 31 + + 528 Quick Icing 185 + 677 Quince Honey 229 + + 145 Rabbit, Casserole of, and Okra 67 + 144 Rabbit, Country Club 66 + 481 Raised Buckwheat Cakes 171 + 393 Raised Corn Muffins 144 + 392 Raised Muffins 143 + 402 Raisin Bread 147 + 458 Raisin Bread and Cheese Sandwiches 165 + 519 Raisin Drop Cookies 183 + 644 Raisin Pie 220 + 239 Rarebit, Tomato 97 + 240 Rarebit, Welsh 97 + 651 Raspberry Pie, Individual 222 + 667 Red Currant Conserve 226 + 8 Relish, Celery 19 + Relishes, See Appetizers and Relishes + 680 Rhubarb and Fig Marmalade 230 + 679 Rhubarb and Orange Marmalade 229 + 652 Rhubarb Meringue Patties 222 + 645 Rhubarb Pie 220 + Rice 8 + 305 Rice and Coconut Loaf 117 + 329 Rice and Currant Fritters 124 + 303 Rice and Ham, Baked 116 + 323 Rice and Raisin Croquettes 122 + 48 Rice and Tomato Soup 31 + 237 Rice Baked, with Cheese 96 + 304 Rice Boiled 116 + 322 Rice Croquettes 122 + 480 Rice Griddle Cakes 171 + 577 Rice Mold 202 + 557 Rice, Mulled 195 + 485 Rice Waffles 172 + 620 Rich Paste 213 + 9 Rings, Cheese and Apple 19 + 306 Risotto 117 + Roasting defined 16 + 204 Roast Goose, Sauce for 85 + 204 Roast Pork, Sauce for 85 + Rolls, Baking Powder + 426 Bacon Sandwich 154 + 425 Corn Meal 154 + 427 Date 154 + 433 Jam 156 + Rolls, Yeast + 389 Parker House 142 + 390 Shamrock 143 + 471 Stale, to Freshen 168 + 391 Swedish Coffee 143 + Roulettes + 538 Apple 189 + 447 Cheese 162 + 447 Devilled Ham 162 + 447 Fruit 162 + 447 Marmalade 162 + 447 Peanut Butter 162 + 396 Raised 145 + 447 Raisin and Nut 162 + 341 Russian Dressing 128 + 385 Rye Bread 141 + 420 Rye Muffins 153 + + Salads 8 + 366 Apple and Mint 135 + 351 Baked Bean 130 + 367 Banana and Apple 135 + 368 Banana and Peanut 135 + 369 Bellevue 135 + 352 Bermuda Onion 131 + 353 Cabbage and Beet 131 + 354 Cabbage and Cranberry 131 + 355 Celery Root 131 + 345 Chicken 129 + 346 Coronado 129 + 370 Cream Cheese 136 + 371 Cream Cheese, Frozen 136 + 356 Dutch Potato 132 + 357 Leek 132 + 347 Meat and Potato 129 + 373 Orange and Cress 136 + 374 Pear 137 + 358 Pepper and Cabbage 132 + 375 Pineapple, Cheese, and Date 137 + 376 Pineapple and Cottage Cheese 137 + 359 Potato 132 + 348 Salmon 130 + 361 Samoset 133 + 349 Shrimp 130 + 362 Spanish 133 + 363 Spanish Onion and Tomato 134 + 360 Sweet Potato 133 + 364 Tomato Jelly 134 + 350 Tuna 130 + 365 Vegetable 134 + 372 Waldorf, Jellied 136 + Salad Dressings 8 + 334 Cooked 126 + 335 Cooked, Evaporated Milk 126 + 336 Currant Jelly 127 + 337 Devilled Ham 127 + 338 French 127 + 339 Mayonnaise 127 + 340 Potato Mayonnaise 128 + 343 Quick Mayonnaise 128 + 341 Russian 128 + 342 Sour Cream 128 + 344 Uncooked, Condensed Milk 129 + 423 Sally Lunn 153 + 102 Salmon and Peas Souffle 52 + 324 Salmon and Potato Croquettes 122 + 66 Salmon Bisque 39 + 81 Salmon Chowder 45 + 99 Salmon Creole 51 + 100 Salmon Dutch 51 + 330 Salmon Fritters 124 + 101 Salmon Loaf 52 + 223 Salmon Omelet 92 + 348 Salmon Salad 130 + 112 Salmon, Smoked Broiled 54 + 282 Salsify, Creamed 109 + 108 Salt Codfish Baked with Crackers 54 + 110 Salt Fish, Broiled 54 + 82 Salt Fish Chowder 46 + 117 Salt Fish Souffle 56 + 361 Samoset Salad 133 + 307 Samp, Steamed 117 + Sandwiches + 448 Baked Bean and Lettuce 163 + 449 Celery and Egg 163 + 450 Cheese and Nut 163 + 451 Cheese Club 163 + 452 Chicken 164 + 453 Giblet 164 + 454 Ham and Cheese 164 + 455 Marshmallow 164 + 456 Mock Crab 164 + 458 Raisin Bread and Cheese 165 + 457 Sandwich Filling, Peanut 165 + 1 Sauce, Cocktail 17 + Sauces for Desserts + 601 Caramel 209 + 602 Chocolate 209 + 603 Chocolate Marshmallow 209 + 604 Cinnamon 210 + 605 Coffee 210 + 606 Cranberry 210 + 608 Currant Jelly 210 + 607 Custard 210 + 609 Date 211 + 610 Fruit 211 + 611 Ginger 211 + 612 Hard 211 + 613 Lemon 211 + 614 Marshmallow 212 + 615 Mocha 212 + 616 Orange Marmalade 212 + 617 Soft 212 + 618 Strawberry 212 + Sauces for Fish and Meat + 180 Anchovy 80 + 181 Banana 80 + 182 Bechamel 80 + 183 Black Butter 81 + 184 Bread 81 + 185 Brown 81 + 186 Caper 81 + 187 Celery 82 + 188 Cheese 82 + 189 Cheese with Chives 82 + 190 Cider 82 + 191 Creole 83 + 192 Croquette 83 + 193 Cucumber 83 + 194 Drawn Butter 83 + 195 Egg 84 + 196 Hollandaise 84 + 197 Horseradish 84 + 198 Mint 84 + 199 Mushroom 84 + 200 Mustard Pickle 85 + 201 Orange Mint 85 + 204 for Roast Goose 85 + 204 for Roast Pork 85 + 205 Sharp 86 + 206 Soubise 86 + 15 Table 20 + 202 Tartare 85 + 203 Tomato 85 + 207 White 86 + 13 Winter Chili 20 + 148 Sausage Cakes 68 + 149 Sausage Cakes Baked with Apple 68 + 150 Sausages with Oysters and Eggs 68 + Sauteing defined 16 + 224 Scalloped Eggs with Cheese 92 + 238 Scalloped Toast and Cheese 97 + 103 Scallops, Fried 52 + 434 Scones, Potato 157 + 435 Scones, Scotch 157 + 298 Scotch Oatmeal 114 + 74 Scotch Broth 41 + 225 Scrambled Eggs with Sausages 93 + 226 Scrambled Eggs with Tomato 93 + 308 Scrapple, Corn Meal and Beef 117 + 309 Scrapple, Wheat, and Sausage 118 + 578 Sea Moss Blancmange 202 + 227 Shirred Eggs 93 + 228 Shirred Eggs with Ham 93 + 230 Shirred Eggs with Potato and Ham 94 + Shortcakes + 441 Shortcake 160 + 442 Apple and Cranberry 160 + 443 Banana 161 + 444 Date and Apple 161 + 179 Meat 79 + 94 Oyster 50 + 445 Prune and Apple 161 + 446 Strawberry 161 + Shortening 5 + 386 Shredded Wheat Bread 141 + 349 Shrimp Salad 130 + 104 Shrimps and Rice, Louisiana 53 + Simmering defined 16 + Sirups + 486 Brown Sugar 172 + 487 Cider 173 + 488 Lemon 173 + 489 Orange 173 + 629 Sliced Apple Pie 216 + 568 Soft Custard 199 + 617 Soft Sauce 212 + 598 Somerset Sherbet 208 + 206 Soubise Sauce 86 + 178 Souffle, Meat 78 + 102 Souffle, Salmon and Peas 52 + 229 Souffleed Egg with Ham Toast 94 + Soups without Meat + 34 Asparagus 27 + 36 Baked Bean 28 + 35 Black Bean 27 + 39 Cauliflower 28 + 42 Cheese 29 + 40 Cream of Celery 29 + 41 Cream of Corn 29 + 46 Cream of Pea 31 + 38 Dried Lima Bean 28 + 43 Fruit 30 + 44 Oatmeal 30 + 45 Potato 30 + 47 Puree of Split Peas 31 + 37 Red Kidney Bean 28 + 48 Rice and Tomato 31 + 50 Tomato Bouillon 32 + 49 Tomato Bisque 32 + 51 Tomato and Oatmeal 33 + 52 Tomato and Peanut 33 + 54 Vegetable 34 + 53 Windsor 33 + Soups and Stews with Meat or Fish + 70 Beef Stew 40 + 56 Chicken and Okra 35 + 57 Clam Bisque 36 + 58 Clam Bouillon 36 + 59 Clear 36 + 55 Cream of Chicken 35 + 71 Irish Stew with Dumplings 40 + 60 Julienne 37 + 73 Lamb Broth with Spaghetti 41 + 61 Mock Turtle 37 + 62 Mushroom 37 + 63 Onion 38 + 65 Oyster and Celery Bouillon 38 + 64 Oyster Stew 38 + 66 Salmon Bisque 39 + 74 Scotch Broth 41 + 67 Soup Stock 39 + 68 Tomato Tapioca 39 + 69 Tuna 40 + 342 Sour Cream Dressing 128 + 507 Sour Milk Gingerbread 180 + 477 Sour Milk Griddle Cakes 170 + 421 Sour Milk Muffins 153 + 254 Southern Corn Pudding 102 + 310 Spaghetti and Ham, Baked 118 + 311 Spaghetti, Creole 118 + 312 Spaghetti, Italian 119 + 10 Spanish Cheese 19 + 302 Spanish Polenta 116 + 362 Spanish Salad 133 + 498 Spice Cake 177 + 669 Spiced Cranberries 227 + 571 Spiced Fruit Jelly 200 + 676 Spiced Prunes 229 + 697 Spiced Raisins 236 + 283 Spinach 110 + 500 Sponge Cake 117 + 501 Sponge Cake, Velvet 178 + 284 Squash, Baked Winter 110 + 653 Squash Patties 222 + 646 Squash Pie 221 + 471 Stale Bread, to Freshen 168 + 125 Steak, to Broil 59 + Steaming defined 16 + 548 Steamed Chocolate Pudding 192 + 550 Steamed Fig Pudding 192 + 551 Steamed Fruit Pudding 193 + Stewing defined 16 + Stock Pot 4 + 588 Strawberry Ice Cream 205 + 618 Strawberry Sauce 212 + 599 Strawberry Sherbet 208 + 446 Strawberry Shortcake 161 + 698 Stuffed Dates 236 + 699 Stuffed Prunes 236 + Stuffings + 208 Bread 86 + 209 Crust 87 + 210 Fish 87 + 211 Peanut 87 + 285 Succotash 110 + 469 Sunday Toast 167 + 360 Sweet Potato Salad 133 + + 15 Table Sauce 20 + 202 Tartare Sauce 85 + 647 Tarts, Banbury 221 + 627 Tarts, Meringue for 216 + 623 Tart Shells 214 + 27 Tea 25 + 28 Tea, Iced 25 + Temperatures for Cooking, Table of 243 + 98 Timbales, Fish 51 + Toasts + 460 Brewis 165 + 461 Brown Bread 165 + 462 Celery 166 + 465 Cheese 167 + 466 Cinnamon 167 + 463 Cream 166 + 464 Cream, Sauce for 166 + 475 Crisp Sticks 169 + 473 Croustades 168 + 474 Croutons 169 + 467 French 167 + 468 Goldenrod Ham 167 + 469 Sunday 167 + 470 Tomato Cream, with Egg 168 + 51 Tomato and Oatmeal Soup 33 + 52 Tomato and Peanut Soup 33 + 49 Tomato Bisque 32 + 50 Tomato Bouillon 32 + 470 Tomato Cream Toast with Egg 168 + 287 Tomato Custard 111 + 364 Tomato Jelly Salad 134 + 16 Tomato Ketchup 21 + 48 Tomato, Rice and, Soup 31 + 203 Tomato Sauce 85 + 68 Tomato Tapioca Soup 39 + 286 Tomatoes, Baked 111 + 288 Tomatoes, Fried Green 111 + 289 Tomatoes, Stewed 111 + 290 Tomatoes, Stuffed 112 + 167 Tripe Fried in Batter 74 + 168 Tripe Fried in Crumbs 74 + 166 Tripe, Spanish 74 + 7 Tuna Canapes 18 + 350 Tuna Salad 130 + 69 Tuna Soup 40 + 695 Turkish Delight 235 + 291 Turnips, Creamed 112 + + Utensils, Kitchen 12 + + 589 Vanilla Ice Cream 205 + 157 Veal Loaf (Baked) 70 + 158 Veal Loaf (Boiled) 71 + 155 Veal, Roast Breast, Stuffed 70 + 156 Veal with Vegetables 70 + 83 Vegetable Chowder 46 + 365 Vegetable Salad 134 + 54 Vegetable Soup 34 + Vegetables + 247 Baked Beans 100 + 250 Baked Cabbage 101 + 248 Beans, Thick Puree of Black 100 + 252 Braised Celery 102 + 251 Cabbage Cooked in Milk 101 + 256 Carrots Sauteed 103 + 257 Carrots Vinaigrette 103 + 254 Corn Pudding 102 + 253 Creamed Celery, Root 102 + 255 Cucumbers Sauteed 103 + 258 Egg Plant, Baked 103 + 259 Egg Plant, Fried 103 + 260 Egg Plant Julienne 104 + 292 Hash 112 + 261 Leeks, Creamed 104 + 249 Lima Bean Loaf 101 + 262 Onions in Potato Nests 104 + 282 Oyster Plant, Creamed 109 + 263 Peas, Green 104 + 264 Peas and Lettuce 105 + 265 Peppers, Stuffed Green 105 + 267 Potatoes, Baked 106 + 266 Potatoes, Boiled 105 + 268 Potatoes, Creamed 106 + 270 Potatoes, French Fried 106 + 271 Potatoes, Hashed Brown 106 + 272 Potatoes, Lyonnaise 107 + 273 Potatoes, Pan-Roasted 107 + 274 Potatoes, Scalloped, with Cheese 107 + 276 Potatoes, Scalloped, with Peppers and Cheese 107 + 276 Potatoes, Stuffed, with Cheese and Bacon 108 + 277 Potatoes, Stuffed, with Nuts and Cheese 108 + 279 Potatoes, Sweet, glazed 109 + 278 Potatoes, Sweet, French Fried 108 + 281 Potatoes, Sweet, Stuffed 109 + 269 Potato Croutons 106 + 280 Potato, Sweet, Custard 109 + 282 Salsify, Creamed 109 + 283 Spinach 110 + 284 Squash, Baked Winter 110 + 285 Succotash 110 + 287 Tomato Custard 111 + 286 Tomatoes, Baked 111 + 288 Tomatoes, Fried Green 111 + 289 Tomatoes, Stewed 111 + 290 Tomatoes, Stuffed 112 + 291 Turnips, Creamed 112 + Vegetables, Canned 8 + Vegetables, Dried 8 + Vegetables, Fresh 8 + Vegetables, Left-over 8 + + 482 Waffles 172 + 483 Waffles, Corn Meal 172 + 484 Waffles, Oatmeal 172 + 485 Waffles, Rice 172 + 372 Waldorf Salad, Jellied 136 + 520 Walnut Wafers 183 + 600 Watermelon, Frozen 208 + 683 Watermelon Rind, Sweet Pickled 231 + Weights and Measures, Table of 239 + 240 Welsh Rarebit 97 + 309 Wheat and Sausage Scrapple 118 + 377 White Bread 138 + 499 White Cake 177 + 207 White Sauce 86 + 53 Winsor Soup 33 + 13 Winter Chili Sauce 20 + + + + + + +End of Project Gutenberg's Better Meals for Less Money, by Mary Green + +*** END OF THIS PROJECT GUTENBERG EBOOK BETTER MEALS FOR LESS MONEY *** + +***** This file should be named 34509.txt or 34509.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/4/5/0/34509/ + +Produced by Annie McGuire. 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