Lowney's Cook Book - free ebook by Maria Willett Howard

Read as playlist

Lowney's Cook Book

Maria Willett Howard

659 chapters

6 hour read

Read as playlist

Selected Chapters

659 chapters

PREFACE TO REVISED EDITION

PREFACE TO REVISED EDITION

We are giving the public in this new edition eighteen admirable colored plates on three inserts which show the two most common methods of cutting beef, a chapter on economical dishes, one on Southern or Creole dishes, and about fifty new receipts, in addition to the same superfine cook book that has been received with so much favor. It is our aim to improve the book in every way and keep it abreast of the times. No one—not even the United States government—has ever attempted such expensive illus

42 minute read

Read Chapter

INTRODUCTION

INTRODUCTION

We present this cook book with confidence that it brings up to date the modern possibilities of the table. It is prepared by a woman who has devoted her life to scientific and artistic cooking, and who has recently been honored by appointment to full charge of the culinary department of one of the most advanced colleges for self-supporting women in the country. She speaks with knowledge and authority. We hope the book will contribute something to the fine art of living in many homes, making thos

1 minute read

Read Chapter

VALUE OF FOOD TO THE BODY

VALUE OF FOOD TO THE BODY

“ Food is that which when taken into the body tends either to build tissue or to yield energy.” The chief offices of food are to build the material of the body, to repair the waste which is continually going on and to yield heat to keep the body warm. Foods may be divided into tissue-building foods and fuel foods. The tissue-building foods are such foods as milk, eggs, cheese, wheat, meat and the legumes. The fuel foods are sugars and starches and fats and oils. In order to keep the body in a go

5 minute read

Read Chapter

Boiling

Boiling

Boiling point is the temperature at which a fluid is converted into vapor, with the phenomenon of ebullition. The boiling point of water is 212 degrees Fahrenheit. In cooking, the term boiling means the cooking of food in a boiling liquid, and water is the liquid generally used. Rapidly boiling water is no hotter than when the agitation is less, but in some cases, as in the boiling of rice, violently boiling water is recommended for the purpose of keeping the grains of rice separated. The boilin

46 minute read

Read Chapter

Roasting

Roasting

Roasting, truly speaking, is cooking food before an open fire, so that roasting is seldom accomplished in modern kitchens....

5 minute read

Read Chapter

Baking

Baking

Baking is cooking food by dry heat in an inclosed oven. The oven should be very hot when the food is first put in, then the heat reduced. In baking meats, basting frequently with hot fat will drive the heat to the center and make the meat juicy....

13 minute read

Read Chapter

Stewing

Stewing

Stewing is cooking food in water kept below the boiling point, and is similar to simmering....

4 minute read

Read Chapter

Fricasseeing

Fricasseeing

Fricasseeing is a combination of sautéing and simmering. The food is first sautéd and then simmered until tender....

5 minute read

Read Chapter

Steaming

Steaming

Moist steaming is accomplished by placing the food in a perforated dish over a kettle of boiling water and cooking until tender. Dry steaming is accomplished by placing the food in the top of a double boiler and keeping the water boiling in the lower part until the food is cooked....

14 minute read

Read Chapter

Simmering

Simmering

Simmering is cooking in water at 185 degrees Fahrenheit or 27 degrees below the point of boiling. This method of cooking is employed where long, slow cooking is desired, as in making stews, soups and so forth; also for cooking tough cuts of meat. As a rule, in both boiling and simmering, the kettle should be tightly covered....

16 minute read

Read Chapter

Braising

Braising

Braising is a form of cooking generally adopted for cooking tough meats. The food to be braised is placed in a kettle with a few slices of salt pork, some vegetables, seasonings and a small amount of liquid, either water or stock. The kettle is then covered closely and the food cooked until tender. Braising is a long, slow process....

16 minute read

Read Chapter

Frying

Frying

Frying is cooking food in hot fat, deep enough to cover the food. Lard, olive oil, cottolene or drippings may be used. The fat should be heated hot enough to brown a piece of bread a golden brown in forty seconds for cooked food, and in sixty seconds for uncooked food. There are various theories about the digestibility of fried food. The latest seems to be that food properly fried and drained may not be very indigestible. To prepare fat for frying, fill frying kettle one half full, and heat grad

34 minute read

Read Chapter

Sautéing

Sautéing

Sautéing is cooking food in a frying pan in a small amount of fat. Food is less digestible cooked in this way than fried food....

7 minute read

Read Chapter

Broiling

Broiling

Broiling is cooking the food on a greased broiler before hot coals or the gas flame. The broiler should be held very near the flame at first to sear the surface of the food, and should be turned every ten seconds for the first minute of cooking, and afterwards occasionally....

14 minute read

Read Chapter

Pan Broiling

Pan Broiling

Pan broiling is cooking the food in a hissing-hot frying pan without fat. It is employed where it is impossible to broil, and may be better accomplished where two frying pans are used, and the food turned from one to the other every ten seconds for the first minute and afterwards occasionally, as in broiling....

16 minute read

Read Chapter

How to Crumb, Egg and Crumb

How to Crumb, Egg and Crumb

For crumbing, dried bread crumbs which have been pounded or rolled until fine and then sifted are best. The bread may be broken in pieces and dried in the oven or merely allowed to stand in the open air until dried. To prepare the egg, break into soup plate, beat until yolk and white are well blended, season with salt and pepper, dilute with two tablespoons cold water and use for dipping. Food to be fried should be dried as much as possible, then dipped in crumbs, then placed in the egg, and tho

47 minute read

Read Chapter

How to bone Meat, Fish, Birds

How to bone Meat, Fish, Birds

Legs and loins of lamb and mutton are the meats ordinarily boned. The butcher will do it; but if it must be done at home, wipe the meat, and with a sharp knife scrape the meat from the bone, being careful not to cut through the skin. Fish to be boned generally have the heads cut off; then remove the flesh from one side of the backbone, and then from the other. To bone birds, chickens, or turkeys, select undrawn birds, with head and feet left on. Remove pin feathers and singe. Draw tendons from l

1 minute read

Read Chapter

How to clarify Fat

How to clarify Fat

When through frying, add a pared potato, cut in slices, to the fat, and let stand on back of range until potato has browned. Remove potato and strain fat through a cheese cloth. Fat clarified in this way may be used indefinitely....

12 minute read

Read Chapter

How to clarify Melted Butter

How to clarify Melted Butter

Let melted butter stand in a dish on back of the range until the salt has settled, then pour off butter, leaving sediment in the bottom of the dish....

9 minute read

Read Chapter

How to avoid the Burning of Fat

How to avoid the Burning of Fat

When fat is put on the range to heat for frying, put in a cube of bread. If the fat is forgotten, the bread will burn first, and the odor of the burned crumb will attract the attention. The burned flavor cannot be removed from burned fat....

15 minute read

Read Chapter

How to try out Suet

How to try out Suet

Cut the suet in small pieces, place in top of double boiler, cover, and cook over hot water until all the fat is tried out; strain through a cheese cloth. This can be done in the oven if the top of the range is crowded....

14 minute read

Read Chapter

How to Lard

How to Lard

Larding is accomplished by cutting strips of salt pork lengthwise with the rind two inches long and one quarter inch wide, and with aid of the larding needle drawing these pieces through the surface of the meat, taking a stitch an inch long and a quarter inch deep....

14 minute read

Read Chapter

How to test Fat for Frying

How to test Fat for Frying

Heat the fat. When a blue smoke begins to appear, drop in a cube of bread; if the bread browns a golden brown in forty seconds, the fat is hot enough for any food which has previously been cooked. Uncooked food requires a longer, slower frying; the cube of bread should brown in sixty seconds for such food. Food cooked in fat tested in this way should never soak fat if one is careful to put a small enough quantity of food in at a time—not enough to cool the fat....

27 minute read

Read Chapter

How to make Croquettes

How to make Croquettes

For meat croquettes, cold cooked meat should be freed from skin and gristle, and cut quite fine, then mixed with a thick sauce to as soft a consistency as it is possible to handle. Chill before shaping. For vegetable croquettes the vegetables should be boiled, then mashed and seasoned. Chill before shaping. To Shape. —Allow one rounding tablespoon of croquette mixture for each croquette, roll into a round ball, roll ball in crumbs, then shape either like a cylinder or pyramid; when all are perfe

26 minute read

Read Chapter

How to prepare Sweetbreads

How to prepare Sweetbreads

Soak in cold water from the time they come from the market until used. Drain, cover with two cups cold water, add four cloves, one and a half teaspoons salt, two tablespoons vinegar or lemon juice, and a slice of onion; simmer for one half hour, drain, cover with cold water, remove tubes and membranes. Broil whole; or if for larding, dip in egg, wrap in cheese cloth, and press under weight over night....

21 minute read

Read Chapter

How to care for the Refrigerator

How to care for the Refrigerator

Select a large refrigerator, of simple construction and of hardwood,—the lining of zinc or marble and the shelves of slate or hardwood. To keep the refrigerator clean, remove instantly any food spilled in any of the compartments. Wash the ice compartment and food chambers at least once a week with hot soapsuds, and for economy’s sake do this when the ice is low. Pour boiling water down the waste pipe. Sal soda dissolved in the water tends to keep every part sweet and clean. Shelves and all porta

43 minute read

Read Chapter

How to Caramelize

How to Caramelize

Place sugar in clean agate-ware frying pan, and stir continually until the sugar becomes a golden brown sirup....

6 minute read

Read Chapter

How to Poach

How to Poach

Place food to be poached in frying pan half filled with boiling salted water. Cook below the boiling point from three to eight minutes....

7 minute read

Read Chapter

How to cream Butter

How to cream Butter

Place butter in bowl, and mash against the sides of the bowl, with a spoon, until of a creamy consistency....

6 minute read

Read Chapter

How to cut and Fold

How to cut and Fold

Pour mixture into bowl, and cut through and through mixture with a spoon, then take up some of mixture in spoon, and turn spoon completely over, and fold under mixture. Continue this process until mixture is blended....

11 minute read

Read Chapter

How to crease Frosting

How to crease Frosting

When frosting is nearly cold, cut with a silver knife, wiping knife after making each crease. To master the art of carving one must understand the anatomy of the meat to be carved. The carver should insist upon having a sharp knife, a large platter, and sufficient space to move his arms....

16 minute read

Read Chapter

Whole Fish

Whole Fish

The carving of fish is extremely simple. Run the knife the whole length of the back, then cut from the back to the middle of the fish; the flesh may then be separated from the bone. When one side is served, turn the fish over and carve the other side in the same way. The center of the fish is considered the best, as it is the fattest portion. The meat around the head and neck is decidedly gelatinous. Medium-sized fish, like mackerel, salmon, trout, and so forth, are cut through the bone, thus gi

35 minute read

Read Chapter

Beef

Beef

For carving roast beef, a long, broad-bladed knife is required. Always cut across the grain of the meat; never with the grain. The joint of beef known as the Porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank. The flank is tough, and if roasted with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast; it is seldom carved at the table. The tenderloin and sirloin must be carved across the grain. Cut thin slices parallel

49 minute read

Read Chapter

Lamb and Mutton

Lamb and Mutton

A leg of mutton is considered by many the most difficult piece of meat to carve. If the hip bone is removed, the carving of this joint is simple, but it is usually left in. Place the leg on the platter, with the skin side next the platter. Carve from the hip bone across the leg; these will be the largest slices, as they come from the part of the joint which has the most meat. The portions near the knuckle are to be carved in the same way; they will not be so rare as the thicker slices. Chops may

1 minute read

Read Chapter

Veal

Veal

Fillet of Veal. —This cut is carved like the round of beef. Shoulder of Veal. —The shoulder is often boned and stuffed. In that case, cut through the meat from side to side. If the bone is left in, carve in the same manner as the shoulder of mutton. Loin of Veal. —-This cut is often stuffed, and the kidney is always cooked with the meat. Carve the same as the sirloin of beef, in large, thin slices....

22 minute read

Read Chapter

Pork

Pork

Pork Spareribs. —Serve one rib to each person. Loin of Pork. —Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef. Roast Ham. —Cut through the meat to the bone, using the portion nearest the knuckle first. Ham should be cut in very thin slices. Tongue. —The small end of the tongue is inferior to the thicker portion. Cut slices crosswise of the tongue and serve a slice from both portions to each person. Roast Pig. —Place the head of the pig at the right han

48 minute read

Read Chapter

Poultry and Game

Poultry and Game

To carve Poultry. —Place the bird on the platter, with the head to the left and the side toward the carver. Insert the fork across the center of the breastbone. Remove the wing, then the leg, then the side bone between leg and body. Cut slices from the breast, running from breastbone to place from which wing was removed. Remove wishbone by cutting from end of breast to the left of the wing joint. Make an incision to the right of breastbone for removing stuffing. Remove fork from breastbone and c

2 minute read

Read Chapter

Beef

Beef

The beef creature is first divided into halves the length of the backbone, then each half is separated into the fore quarter and the hind quarter. In the fore quarter we have in Boston markets— In the hind quarter we have in Boston markets— Other parts of the beef creature used as food are— A side of beef weighs on the average about 450 pounds. Beef when first cut is dark purple, but turns red on exposure to the air. Good beef has a heavy layer of fat on the outside, which is yellowish white and

1 minute read

Read Chapter

Description of Cuts of Beef

Description of Cuts of Beef

In the Boston markets, the part marked (4) in the side of beef in Plate A has three ribs left on and the whole piece is called the sirloin. It is divided by the butcher into the tip which has one muscle only, the middle and the first cut. The fillet or tenderloin of beef is found just under the first rib. It begins in a small point and increases in thickness as it runs back. It ends in an obtuse point at the hip bone. It is always covered with a thick bed of suet and the kidneys are embedded in

5 minute read

Read Chapter

Lamb and Mutton

Lamb and Mutton

Lamb and mutton are divided into halves, or “sides,” by cutting the entire length of the backbone the same as beef. The fore quarter is divided into the— The hind quarter is divided into the— The best lamb is from a creature eight to twelve weeks old. Lamb may always be distinguished from mutton by the inner redness of the bone. Mutton should have a large amount of white hard fat, and the flesh should be fine-grained and pink to red in color. The strong mutton flavor may be lessened by removing

47 minute read

Read Chapter

Veal

Veal

Veal is cut similarly to lamb. The fore quarter is divided into— The hind quarter is divided into— Other parts of the veal creature used as food— The best veal is from a calf six to twelve weeks old. The meat should be pinkish white, fine-grained, and tender, and there should be a large amount of fine white fat on the legs and around the kidneys....

55 minute read

Read Chapter

Pork

Pork

Fresh pork is not so popular a meat as corned or salted, although fresh pork from a pig which has been carefully fed before killing is a delicate meat. The upper part of the fore legs, or the shoulders, and the upper parts of the hind legs, or the hams, are salted and smoked. The sides of the pork creature are salted and smoked for bacon. The fat is removed from the loin and ribs, and these are sold for roasts or chops; the fat is pickled and used for salt pork. The head is used for making souse

34 minute read

Read Chapter

Poultry and Game

Poultry and Game

Poultry includes all domestic birds. In buying poultry, select birds which have been freshly killed and hand-picked. Pin feathers are found on young birds, and hairs on older birds. The birds should be short and plump, with considerable meat on the breast, fat, but not too fat. Young birds have the cartilage at the end of the breastbone soft and pliable. For roasting, buy poultry from three months to a year old. For braising, stewing, and slower methods of cooking, buy older birds, as they conta

48 minute read

Read Chapter

The Formal Dinner

The Formal Dinner

A formal dinner generally consists of ten courses, but may be eight or twelve. In order to have one harmonious whole, the different courses must blend well with each other. Avoid repetition; if oysters appear in the first course, they must not appear again. Observe these two points particularly in arranging the table: first, have the table linen immaculate and without folds; and second, arrange the covers with mathematical exactness. The table may be square, oblong, or round; it must be covered

4 minute read

Read Chapter

Courses

Courses

First Course. —Appetizers, cold hors-d’œuvres, eaten preliminary to the dinner, supposed to stimulate the flow of the digestive juices and create an appetite. Second Course. —Oysters or Shellfish. Salt, pepper, cayenne, Tabasco sauce, and tiny brown-bread sandwiches are passed with this course. Third Course. —A Clear Soup. Hors-d’œuvres, such as celery, olives, radishes, or pimolas are passed with this course. Fourth Course. —Fish, boiled, fried, or baked; sometimes potatoes, and generally cucum

36 minute read

Read Chapter

The Informal Dinner

The Informal Dinner

The hostess serves the soup, and the host the fish and the roast. Vegetables, sauces, and entrées are served from the side. Either the host or hostess makes the salad, and the hostess serves the dessert and the coffee. The cover is arranged the same as for the Formal Dinner....

14 minute read

Read Chapter

The Formal Luncheon

The Formal Luncheon

The table may be covered or bare. If bare, use doilies for plates and glasses. The arrangement of the cover is the same as for the Formal Dinner. Lighter dishes are served for luncheon than for dinner; entrées take the place of the roast. Soup or bouillon is served in cups. Fruit may be served for the first course instead of canapés. The hostess sometimes serves the salad and the coffee, but it is better to have all serving from the side....

24 minute read

Read Chapter

The Formal Breakfast

The Formal Breakfast

This really is the same as the Formal Luncheon except that men are invited with the ladies, and coffee is served throughout the meal....

7 minute read

Read Chapter

The Informal Luncheon

The Informal Luncheon

Like the Informal Dinner except that the roasts are omitted. When luncheon is announced, the first course may be on the table, and the dishes required for the remaining courses arranged on the side table. Seldom more than three courses are served. Tea, coffee, or cocoa are served throughout the meal....

15 minute read

Read Chapter

BUTLER’S DUTIES

BUTLER’S DUTIES

A butler is generally given full charge of the dining room, as well as of the other men servants. He waits on the table at breakfast, usually alone; but if the family is large or there are guests present, he may be assisted. He directs the washing of dishes and the cleaning of the silver. He prepares the salad. He attends to the bell, to the fires, to the lighting of the house. He makes and serves afternoon tea and sets the table for dinner. He announces all the meals, serves the dinner, does al

49 minute read

Read Chapter

GARNISHINGS

GARNISHINGS

It has been said that “what appeals to the eye generally appeals to the palate.” Use care and taste in serving; dainty service will make the simplest food most attractive. Never allow any food which looks unsightly to be served. Toasted bread, burned on one side, may take away the appetite, but toasted a golden brown on both sides, with crusts cut off and then cut in strips and served in between the folds of a fresh doily, will appeal to the most fastidious. Parsley is always used to garnish mea

1 minute read

Read Chapter

Canapés

Canapés

Canapés are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. The slices may be covered with any of the following mixtures. Served hot or cold....

11 minute read

Read Chapter

Anchovy Canapés

Anchovy Canapés

Cut bread in slices one quarter inch thick, cut in circles, dip in melted butter, sprinkle with salt and cayenne, spread with anchovy paste, and sprinkle with a few drops of lemon juice....

9 minute read

Read Chapter

Caviare Canapés

Caviare Canapés

Cut bread in quarter-inch slices, cut slices four inches long and two inches wide. Fry in deep fat, or toast. Spread toast with caviare paste, sprinkle with a few drops of lemon juice and paprika. Garnish with finely chopped green or red pepper....

12 minute read

Read Chapter

Cheese Canapés

Cheese Canapés

Cut bread in quarter-inch slices, spread lightly with French mustard, sprinkle with grated cheese and finely chopped olives. Or brown in oven before sprinkling with olives....

7 minute read

Read Chapter

Crab Canapés

Crab Canapés

Cut bread in slices one quarter inch thick, three inches long, and one inch and a half wide. Spread with butter and brown in oven. Mix one cup chopped crab meat, one tablespoon lemon juice, two drops Tabasco, one half teaspoon salt, a few drops of onion juice, and two tablespoons olive oil. Mark the bread diagonally in four sections and spread them alternately with melted cheese and crab mixture. Separate sections with finely chopped pimento....

21 minute read

Read Chapter

Bacon Canapés

Bacon Canapés

Cut bread in triangles one fourth inch thick, sauté in bacon fat. Spread with French mustard, cover with cooked bacon finely chopped, and sprinkle with finely chopped pimolas....

8 minute read

Read Chapter

Ham Canapés

Ham Canapés

Cut bread in slices one quarter inch thick, then in circles. Sauté in butter. Spread with finely chopped ham mixed to a paste with creamed butter and seasoned highly. Sprinkle with finely chopped, hard-cooked eggs....

10 minute read

Read Chapter

Lobster Canapés

Lobster Canapés

Cut bread in one-fourth-inch slices; shape with doughnut cutter. Cream two tablespoons butter, add one cup finely chopped lobster meat, one teaspoon mustard, few drops Worcestershire sauce, few grains cayenne, and six olives finely chopped. Sauté bread in butter and spread with above mixture....

12 minute read

Read Chapter

Salmon Canapés

Salmon Canapés

Shape bread, cut one fourth inch thick, with a cooky cutter. Spread with butter and brown in the oven. Arrange around the outer edge of the circle finely chopped truffles. Next finely chopped white of egg. Next yolk of egg which has been pressed through a sieve. Then finely flaked salmon. Garnish salmon with a small sprig of parsley. Just before serving pour over a few drops of olive oil or place a teaspoonful of mayonnaise on the salmon....

22 minute read

Read Chapter

Sardine Canapés

Sardine Canapés

Cut brown bread in circles, spread with butter, and heat in the oven. Pound sardines to a paste, add an equal amount of finely chopped, hard-cooked eggs, season with lemon juice and Worcestershire sauce. Spread on brown bread. Garnish each canapé in the center with a circle of hard-cooked white of egg capped with a teaspoonful hard-cooked yolk....

16 minute read

Read Chapter

Tomato and Cucumber Canapés

Tomato and Cucumber Canapés

Fry circles of bread in deep fat. Fry slices of tomato in deep fat. Place one slice of tomato on each circle of bread. Sprinkle with salt and pepper. Garnish each slice with one slice of cucumber and hard-cooked white of egg cut in shape of petal, to represent a daisy....

15 minute read

Read Chapter

Nut and Olive Canapés

Nut and Olive Canapés

Cut bread in crescents. Fry in deep fat. Mix equal quantities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread, and garnish with small diamonds of pimentoes....

10 minute read

Read Chapter

Tongue Canapés

Tongue Canapés

Toast triangles of graham bread, spread with butter. Cut slices of cooked tongue in small pieces, mix with creamed butter to a paste, add two tablespoons capers to each half cup of tongue. Spread on bread. Sprinkle with salt and cayenne, and garnish with chopped water cress....

13 minute read

Read Chapter

Clam Cocktail

Clam Cocktail

Place clams in shallow dish after removing the black parts. Mix other ingredients. Pour over clams, and let stand for several hours. Serve ice cold in small glasses, as a first course. The clams may be mixed with the sauce and served in halves of grape fruit, in lemon shells, or tomato cups. Set on a bed of ice....

16 minute read

Read Chapter

Oyster Cocktail

Oyster Cocktail

Follow receipt for Clam Cocktail , using one pint small oysters drained from their liquor in place of clams....

6 minute read

Read Chapter

Shrimp Cocktail

Shrimp Cocktail

Substitute one pint shrimps for clams, and proceed as for Clam Cocktail ....

4 minute read

Read Chapter

Lobster Cocktail

Lobster Cocktail

Cut lobster meat in small pieces and place in shallow dish. Mix other ingredients. Pour over lobster meat and let stand one hour. Serve ice cold in cocktail glasses; just before sending to table sprinkle with powdered lobster coral....

11 minute read

Read Chapter

Oysters on Half Shell

Oysters on Half Shell

Open oysters; loosen. Serve in shell on bed of ice, having the small ends of the shell point toward the center of the dish. Wash lemons, cut in halves, remove seeds, and serve one half in the center of each plate. Garnish with parsley. Mix horseradish, salt, vinegar, and tomato catsup, seasoned with paprika and cayenne. Serve in small glass dish and pass to each person....

19 minute read

Read Chapter

Clams on Half Shell

Clams on Half Shell

Follow receipt for Oysters on Half Shell , substituting clams....

5 minute read

Read Chapter

SOUP ACCESSORIES

SOUP ACCESSORIES

Spread crackers with butter, sprinkle with salt and cayenne, and brown in oven. Spread crackers thinly with butter, sprinkle with salt and cayenne, and cover with grated cheese. Cook in oven until cheese is melted. Spread bread with butter or dip in melted butter. Sprinkle with seasonings. Remove crusts and cut in long narrow strips. Brown in slow oven. Rings may be cut from the prepared bread and browned in the oven. Three of the narrow strips may be inserted in each ring. Cut bread one fourth

33 minute read

Read Chapter

SOUP GARNISHINGS

SOUP GARNISHINGS

Melt butter, add water, and cook two minutes; add seasonings and flour, boil until mixture forms in a mass in center of pan. Cool slightly, add eggs unbeaten, one at a time, add cheese, drop from teaspoon into hot fat, drain, and serve immediately. Mash yolks of eggs, add seasonings, and enough yolk of egg to form a paste. Shape into balls the size of a walnut, dip in slightly beaten white of egg, dip in flour or cracker crumbs, and fry in deep fat. Drain and serve with soup. Press rice through

1 minute read

Read Chapter

SOUPS

SOUPS

Brown soup stock is made from beef and vegetables, or from beef, veal and fowl, and vegetables. Veal with onion and celery and seasonings makes white stock; or veal and chicken together, with celery, onions, and seasonings, are used for white stock. Cream soups are generally made without stock, milk or cream being the liquid used, the foundation made from fish or vegetables. Chicken Stock is made from fowl, resembles white stock, but not quite so rich. The meats used for soups are the poorer par

16 minute read

Read Chapter

Fish Fillets

Fish Fillets

Fish fillets are the flesh of vertebrate fish separated from the bone and cut into large or small pieces....

6 minute read

Read Chapter

Fish Forcemeat

Fish Forcemeat

Is the flesh of fish finely chopped and pressed through a fine sieve before being cooked....

5 minute read

Read Chapter

Fish Stock

Fish Stock

Is the seasoned liquid in which fish has been cooked....

3 minute read

Read Chapter

Garnishings for Fish

Garnishings for Fish

Parsley, lemon slices, lemon baskets, lemon slices sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and pickles cut lengthwise and spread to resemble a fan; mashed potato and mushrooms, cucumbers and tomatoes; maître d’hôtel butter and water cress....

13 minute read

Read Chapter

Boiled Fish

Boiled Fish

Wash and wipe fish. Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes—about thirty minutes. A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string. All other boiled fish may be cooked in the same way as boiled cod....

22 minute read

Read Chapter

STEAMED FISH

STEAMED FISH

Wrap four pounds of salmon in a piece of cheese cloth. Set in a plate in a steamer and cook until fish separates from bone—from forty-five to sixty minutes, according to thickness of fish. All other fish may be steamed in the same way....

13 minute read

Read Chapter

BROILED FISH

BROILED FISH

Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat. Season fish with salt and pepper, place on greased broiler and broil over clear fire, turning every five seconds. If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown. Separate, first skin side, then flesh side, with sharp knife from the broiler. Remove to hot platter, butter, garnish and serve....

23 minute read

Read Chapter

FRIED FISH

FRIED FISH

Wash, dry thoroughly, and sprinkle smelts with salt, pepper and flour; dip in beaten egg which has also been seasoned with salt and pepper; drain and dip in flour, meal, or sifted bread crumbs. The fish must be completely covered with egg and crumbs. Fry in deep fat, first testing fat with a crumb of bread, which should brown delicately in one minute. Smelts may be cooked with their heads on, or the backbone may be removed and the fish rolled up in the shape of a muff, or they may be skewered in

42 minute read

Read Chapter

BAKED FISH

BAKED FISH

Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred, omit liquid. Wash and wipe bluefish, stuff, and sew. Cut three gashes on either side of fish and insert a slice of salt pork in each gash (if desired fancy, pink the edges of the salt pork). Season with salt and pepper, brush with melted butter, and dredge with flour. Place on a greased fish sheet, or on two four-inch-wide pieces of cheese cloth. Set in dripping pan, surroun

46 minute read

Read Chapter

BAKED HADDOCK WITH OYSTER STUFFING

BAKED HADDOCK WITH OYSTER STUFFING

Drain oysters; mix crumbs, melted butter and parsley. Season highly with salt and pepper. Sprinkle oysters with salt and pepper and mix with crumbs. Remove head, tail and bone from haddock. Season with salt, pepper and lemon juice. Stuff with oyster stuffing and sew. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and sprinkle with salt and pepper. Bake, allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover w

34 minute read

Read Chapter

BAKED FILLET OF FISH

BAKED FILLET OF FISH

Wash and wipe fish. Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with salt and pepper, cover with oyster stuffing. Place second slice on top of oysters, season, and brush with butter. Bake forty minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned. Remove to hot platter; garnish with potato balls, parsley, and lemon; Hollandaise , Tomato , or Béchamel Sauce . Wash the fish, put flesh side down in drippin

35 minute read

Read Chapter

SAUTÉD FISH

SAUTÉD FISH

Wash and wipe fish. Sprinkle with salt and pepper, dip in olive oil, roll in cornmeal, and sauté until brown, and crisp in butter or lard. Drain on brown paper. Serve on hot platter, and garnish with lemon and cress. All kinds of small fish may be cooked in the same manner. Mix mustard, lemon juice, Worcestershire sauce, salt and paprika. Wipe and broil the fish, spread with mustard mixture, roll in crumbs, and broil until crumbs are brown. Serve hot, with Sauce Tartare or Tomato Tartare. Prepar

1 minute read

Read Chapter

SHELLFISH

SHELLFISH

Clean oysters. Butter a baking dish; arrange a layer of oysters in the bottom of the dish. Mix butter and bread crumbs; sprinkle oysters with crumbs, parsley, celery, paprika, salt and two tablespoons of cream. Continue arranging in layers until dish is filled, having crumbs for the last layer. Just before baking, add wine and bake twenty minutes. Oysters are best baked in a shallow dish so as to have two layers of oysters only. Arrange fish, oysters and White Sauce in alternate layers. Cover wi

6 minute read

Read Chapter

BEEF

BEEF

The flank is one of the best pieces for boiling. Select a five-pound piece; wipe; remove membrane, shape, stuff, tie, and skewer. Cover with cloth; place in kettle; cover with boiling water; bring to the boiling point, and cook just below the boiling point five or six hours, or until tender. Simmered beef would be a more correct term than boiled beef, but it is ordinarily known as boiled beef. Season with salt one half hour before serving. Reserve liquor for making gravies and soups. Boiled beef

6 minute read

Read Chapter

VEAL

VEAL

Six pounds of veal taken from the leg, from the loin, or from the breast. Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with slices of salt pork. Allow twenty minutes to the pound, bake in a hot oven, and baste every ten minutes with fat from the pan. If there is not sufficient fat in the pan, try out some pork on top of the stove and use that for basting. Remove pork slices from top of meat one half hour before it is done, and brown. A gravy may be made

2 minute read

Read Chapter

MUTTON AND LAMB

MUTTON AND LAMB

Trim off the outside fat from a fore quarter or loin. Place in kettle; cover with boiling water and cook until tender, allowing fifteen minutes to the pound. Serve with Caper Sauce made from the water in which mutton was boiled. Reserve the remainder of the water for soup for next day. The leg, loin, saddle, and shoulder are used for roasting. Allow twelve minutes to the pound, if liked rare, fifteen if desired well done, basting every ten minutes. To roast a leg of mutton, first remove the pink

3 minute read

Read Chapter

PORK

PORK

Select sparerib, loin, or shoulder for roasting. Wipe meat; place on pan; dredge meat and pan with flour. Sprinkle with salt and pepper. Bake in a moderate oven, allowing twenty-five minutes to the pound. Serve with cooked apples in some form— Apple Sauce , Apple Jelly , or Fried Apples. Clean, wipe, and stuff a three-weeks-old pig. Skewer into shape; place on rack in pan; rub with butter, dredge with flour, and sprinkle with salt and pepper. Place in moderate oven; when heated through increase

2 minute read

Read Chapter

POULTRY

POULTRY

Clean, stuff, truss, and wrap chicken in cheese cloth; cover with boiling water, and cook until tender, below the boiling point. Serve on hot platter, sprinkle with chopped parsley, and garnish with Oyster Sauce . Allow twenty minutes to the pound for cooking. Braised chicken is generally a fowl. Wipe, stuff, sew, skewer, and place on rack in kettle with tight-fitting cover. Place six slices of salt pork on bottom of kettle, add one fourth cup each, carrot, onion, turnip, and celery, bit of bay

6 minute read

Read Chapter

GAME

GAME

The heads of wild duck are usually left on when cooked. Make a slit in front of the wishbone. Clean the bird; remove entrails, crop and windpipe; draw the head through the neck opening. Truss, sprinkle with salt and pepper inside and outside. Bake in a very hot oven eighteen to twenty minutes, basting with hot water during cooking. If the strong flavor of wild duck is objectionable, cook an onion or an apple in the cavity, removing it before serving. Serve with the wild duck, fried crescents of

1 minute read

Read Chapter

Globe Artichokes

Globe Artichokes

Soak in cold water. Remove lower leaves and cut ends of others. Cook in boiling salted water forty-five minutes or until the leaves pull out. Drain. Serve with Béchamel or Hollandaise Sauce or with Drawn Butter ....

12 minute read

Read Chapter

Scalloped Globe Artichokes

Scalloped Globe Artichokes

Arrange in a scallop dish and bake until crumbs are brown....

3 minute read

Read Chapter

Jerusalem Artichokes

Jerusalem Artichokes

Wash and scrub. Cook in boiling salted water. Serve with melted butter or White Sauce . They may be marinated with French Dressing and served cold....

8 minute read

Read Chapter

Asparagus

Asparagus

Wash stalks, snap off all white tough part. Tie in bunch. Cook in deep kettle of boiling salted water. Stand bunch upright for the first ten minutes. Cook twenty to thirty minutes. Drain. Serve on buttered toast, spread with butter, and sprinkle with salt and pepper. White Sauce or Hollandaise may be served. The asparagus may be broken in inch pieces, cooked until tender, mixed with White Sauce , and served on toast....

21 minute read

Read Chapter

Shelled Beans

Shelled Beans

Cook in boiling water until tender. Add salt after the first hour. Time of cooking depends upon age of beans. Drain. Serve with butter or cream or White Sauce . Lima, kidney, or agricultural beans may be cooked in this way....

12 minute read

Read Chapter

String Beans

String Beans

Remove all strings. Cut in inch pieces. Wash, cook in boiling water fifteen minutes. Add salt and cook until tender. Drain, add butter, salt and pepper. A piece of salt pork cooked with beans is considered by many an improvement....

11 minute read

Read Chapter

Brussels Sprouts and Cabbage

Brussels Sprouts and Cabbage

Remove outside leaves and soak in cold water for half an hour. Drain. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with White Sauce . Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix one cup cabbage with one cup White Sauce , cover with buttered crumbs and bake until brown....

21 minute read

Read Chapter

Kohl Slaw

Kohl Slaw

Shred cabbage finely. Soak in acidulated water. Drain, and cover with Cream Dressing . Serve very cold....

5 minute read

Read Chapter

Beets

Beets

Scrub beets, but do not break skin. Cook in boiling water—young beets about an hour, old beets until tender. Slip skins off as soon as taken from stove. Serve hot with butter, salt and pepper. Serve cold beets for garnishing Potato Salad....

11 minute read

Read Chapter

Carrots

Carrots

Wash, scrub, and scrape. Cook in boiling salted water. Drain, cut in slices, and serve with White Sauce ; or they may be cut lengthwise and sautéd in butter....

8 minute read

Read Chapter

Cauliflower

Cauliflower

Cut stalk close to flower, remove green leaves and soak in cold salted water one hour. Cook in cheese cloth bag thirty to forty minutes. Remove from bag and serve with Hollandaise or White Sauce , or scalloped with White Sauce and crumbs....

13 minute read

Read Chapter

Celery

Celery

Celery is usually eaten raw as a relish. Or it may be scraped, cut in inch pieces, cooked until tender, and served in a White Sauce , or drained and fried in deep fat. It may also be scalloped with chopped red pepper, White Sauce and crumbs....

14 minute read

Read Chapter

Cucumbers

Cucumbers

Generally served sliced thinly and eaten raw. But if too old to serve in this way, they may be pared, cut in quarters, boiled, drained, mashed, and seasoned with salt and pepper. Or they may be cut in quarters, dipped in batter, and fried in deep fat....

13 minute read

Read Chapter

Corn

Corn

Remove husks and silk. Cook in a small amount of water from five to twenty minutes. Cover while cooking with the inside green husks. Serve on the cob; or cut from the cob and serve with salt, pepper and butter. Corn may be made into fritters (see receipt ) or mixed with beans for succotash. Also served as pudding mixed with eggs and milk....

18 minute read

Read Chapter

Greens

Greens

Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way. Wash in many waters until all grit and sand are removed. Cook in boiling salted water until tender. Drain, chop, and serve with butter and salt. Lettuce may also be cooked and served in this way. Garnish greens with hard-cooked eggs....

16 minute read

Read Chapter

Egg Plant

Egg Plant

Cut in slices one half inch thick. Remove skin, sprinkle with salt, pile slices one on another, cover with plate and weight, let stand over night. Drain, wash in cold water. Dry, dip in crumbs, egg and crumbs, or in batter, and fry in deep fat....

13 minute read

Read Chapter

Lentils

Lentils

Soak over night and cook in boiling water until tender. Mash, season with salt, pepper and butter, and serve; or make in balls and sauté in butter....

7 minute read

Read Chapter

Okra

Okra

Wash, cut off ends of pods, cover with boiling salted water, and cook until tender. Season with butter, salt and pepper. Okra is more often stewed or scalloped with tomato than served plain....

9 minute read

Read Chapter

Onions

Onions

Peel, cover with boiling salted water. Change water every ten minutes until tender. Drain, and add milk to cover. Reheat, season with butter, salt and pepper; or serve with White Sauce ; or scallop with White Sauce and crumbs; or stuff. When boiled, remove hearts, and fill the space with finely chopped peppers. Surround with White Sauce . Bake, and baste with butter....

18 minute read

Read Chapter

Salsify, or Oyster Plant

Salsify, or Oyster Plant

Scrape, wash, and cook until tender. Drain, mash, season, and sauté in butter; or cut in inch lengths, dip in Fritter Batter , and fry in deep fat....

9 minute read

Read Chapter

Parsnips

Parsnips

Wash, scrape, and cook in boiling salted water until tender. Cut in halves, spread with salt and butter, and serve hot; or mash, season, and sauté in butter....

8 minute read

Read Chapter

Stuffed Peppers

Stuffed Peppers

See receipts under head of Vegetable Entrées ....

3 minute read

Read Chapter

Boiled Macaroni

Boiled Macaroni

Break in inch pieces and wash. Cook in boiling salted water until tender. Drain, season with salt, pepper and butter, and serve hot....

6 minute read

Read Chapter

Macaroni with Sauce

Macaroni with Sauce

Prepare as for Boiled Macaroni . Drain, and reheat in Cream Sauce , Tomato Sauce , or Béchamel Sauce ....

7 minute read

Read Chapter

Baked Macaroni

Baked Macaroni

Prepare boiled macaroni. Drain, arrange in layers in a buttered baking dish with White Sauce and cheese. Cover with buttered crumbs, and bake until crumbs are brown....

8 minute read

Read Chapter

Macaroni Baked with Tomatoes

Macaroni Baked with Tomatoes

Arrange layers of cooked macaroni, stewed and seasoned tomato, and chopped green pepper. Dot each layer with butter. Cover all with buttered cracker crumbs. Bake in hot oven....

8 minute read

Read Chapter

Boiled Rice

Boiled Rice

Wash one cup rice and drain. Fill a four-quart saucepan one half full of boiling salted water. Place on hottest part of range. When boiling rapidly, sprinkle in the rice slowly, not to stop the boiling. Cook until tender, adding more water if needed. Drain in a colander, and place in the open oven to dry. Rice cooked in this way will have every grain separate....

18 minute read

Read Chapter

Summer Squash

Summer Squash

Wash and cut in quarters. Cook in boiling salted water until tender. Drain in cheese cloth. Add butter, salt and pepper. Reheat and serve....

7 minute read

Read Chapter

Winter Squash

Winter Squash

Cut squash, remove seeds, and steam or boil until soft. Remove squash from shell. Add butter, salt and pepper. Reheat and serve....

6 minute read

Read Chapter

Baked Squash

Baked Squash

Cut in pieces for serving. Remove seeds and stringy portion, brush with molasses, season with salt and pepper. Bake until soft, add butter, and serve in shell....

8 minute read

Read Chapter

Broiled Tomatoes

Broiled Tomatoes

Cut tomatoes in halves. Sprinkle each half with salt, pepper and fine bread crumbs, and broil five minutes. Slip on to hot platter, dot with butter, place in the oven for five minutes. Serve hot....

10 minute read

Read Chapter

Fried Tomatoes

Fried Tomatoes

Cut tomatoes in quarters lengthwise; season with salt and pepper, dip in batter, and fry in deep fat....

5 minute read

Read Chapter

Sautéd Tomatoes

Sautéd Tomatoes

Slice tomatoes; season with salt and pepper. Dip in crumbs, egg and crumbs, and sauté in hot frying pan. Serve on hot buttered toast....

7 minute read

Read Chapter

Scalloped Tomatoes

Scalloped Tomatoes

Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer with salt and pepper, dot with butter. Bake one half hour. For variety rub dish with onion before putting in tomato....

9 minute read

Read Chapter

Stuffed Tomato

Stuffed Tomato

Cut a thin slice from smooth end of tomatoes. Scoop out pulp, mix with an equal quantity of cold cooked rice, macaroni, or bread crumbs. Add salt, pepper, butter and a few drops of onion juice. Refill tomato shells, cover with tops, and bake one half hour....

13 minute read

Read Chapter

Peas

Peas

Cook peas in boiling water. Use just enough water to keep them from burning. Add salt fifteen minutes before taking them from the fire. Season with butter and pepper. Peas may be used for croquettes or may be used with White Sauce and served in Croustade Cases . Equal quantities of chopped carrots and peas served together are delicious....

17 minute read

Read Chapter

Turnips in White Sauce

Turnips in White Sauce

Wash and pare; cut in pieces. Cook, mash, and season; or cut in cubes, cook in boiling salted water until tender, and serve in White Sauce ....

9 minute read

Read Chapter

Boiled Potatoes

Boiled Potatoes

Potatoes may be boiled with skins on, or may be pared and boiled in salted water. Old potatoes should be soaked in cold water at least an hour. Potatoes should be boiled gently and not furiously. When tender, drain thoroughly, dry on back of range. Shake saucepan, cover with coarse towel until ready to serve. Serve in open vegetable dish, never in a closed one....

18 minute read

Read Chapter

Mashed Potatoes

Mashed Potatoes

Cook potatoes in boiling salted water. Drain, mash. To each cup of mashed potato, allow one tablespoon butter, one half teaspoon salt, one eighth teaspoon pepper, and hot milk to make of creamy consistency. Beat with a fork until light....

11 minute read

Read Chapter

Potato Balls

Potato Balls

Add to one pint hot mashed potatoes, one eighth teaspoon celery salt, one teaspoon chopped parsley, salt, pepper, and butter to taste, and enough hot milk to make of consistency to shape. Form into smooth round balls, bake in hot buttered pan; or sauté in butter; or fry in deep fat. Or they may be sautéd in sausage fat, which gives an appetizing flavor....

18 minute read

Read Chapter

Creamed Potatoes

Creamed Potatoes

Cut two cups cold boiled potatoes in very thin slices, or in cubes. Add one cup White Sauce . Season highly and reheat in double boiler. Serve in hot dish sprinkled with finely chopped parsley....

10 minute read

Read Chapter

Stewed Potatoes

Stewed Potatoes

Mix two cups potato cubes with two tablespoons butter, two cups milk, salt and pepper. Dredge with two tablespoons flour and cook twenty minutes in double boiler....

8 minute read

Read Chapter

Scalloped Potatoes

Scalloped Potatoes

Mix two cups potato cubes with two cups White Sauce , cover with buttered bread crumbs, and bake thirty minutes in hot oven. A few drops onion juice may be added....

9 minute read

Read Chapter

Lyonnaise Potatoes

Lyonnaise Potatoes

Melt two tablespoons butter. Add one tablespoon finely chopped onion. When onion is yellow, add two cups potato cubes. Season with salt and pepper, cook until potatoes are heated through, and sprinkle with finely chopped parsley, and serve....

10 minute read

Read Chapter

French Fried Potatoes

French Fried Potatoes

Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes. Drain dry between cloths, and cook in frying basket in hot fat ten minutes. Drain, sprinkle with salt, and serve....

12 minute read

Read Chapter

Potato Chips

Potato Chips

Slice raw potatoes, cover with cold water, and let soak over night. Drain dry between towels and fry in frying basket in hot fat about ten minutes. Drain and sprinkle with salt. Care must be used when lowering the basket into the hot fat, as the potatoes contain so much water it causes violent ebullition....

15 minute read

Read Chapter

Potato Puff

Potato Puff

Prepare two cups hot mashed potato. Add one half cup milk, two well-beaten yolks, two tablespoons butter. Salt and pepper to taste. Beat well; add beaten whites of two eggs. Pile lightly in buttered baking dish and bake until puffed and brown....

12 minute read

Read Chapter

Hashed Brown Potatoes

Hashed Brown Potatoes

Sprinkle two cups cold boiled potato cubes with salt and pepper. Melt one tablespoon butter; add one tablespoon flour and one half cup brown stock. Cook five minutes; add potato cubes; cook ten minutes, stirring, without breaking potatoes. Melt one tablespoon butter in another frying pan. When brown, turn in potatoes, spread evenly, and cook ten minutes; fold like an omelet, and serve hot....

18 minute read

Read Chapter

Stuffed Potatoes

Stuffed Potatoes

Bake six potatoes. When done, cut a lengthwise slice; scoop out the potato with a spoon. Mash; add one tablespoon butter, salt, pepper, one half cup milk, and two egg-whites beaten stiff. Refill skins with this mixture. Pile lightly, do not smooth, and bake until potatoes are puffed and brown....

14 minute read

Read Chapter

French Potato Balls

French Potato Balls

Cut two cups of potato balls with French potato cutter. Parboil ten minutes, drain, and fry in deep fat....

6 minute read

Read Chapter

Potatoes à la Maître d’Hôtel

Potatoes à la Maître d’Hôtel

Cook two cups potato balls in boiling water until tender. Drain, and serve with Maître d’Hôtel Butter ....

6 minute read

Read Chapter

Italian Potatoes

Italian Potatoes

Mix two cups hot mashed potatoes, one teaspoon onion juice, one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup grated cheese, and salt and pepper to taste. Pile lightly in baking dish and bake until brown....

12 minute read

Read Chapter

Franconia Potatoes

Franconia Potatoes

Pare six medium-sized potatoes; parboil five minutes. Place on grate under roast beef. Baste with beef fat, and bake from twenty to thirty minutes, turning often....

7 minute read

Read Chapter

Baked Potatoes

Baked Potatoes

Wash and scrub six potatoes of uniform size. Place in dripping pan, and bake in hot oven forty-five minutes to one hour, turning when half done. Pierce with skewer, and serve immediately....

9 minute read

Read Chapter

Browned Sweet Potatoes

Browned Sweet Potatoes

Cut cold boiled sweet potatoes in lengthwise slices, sprinkle with salt and pepper. Brush with butter and sprinkle with brown sugar. Brown in hot oven....

7 minute read

Read Chapter

Southern Sweet Potatoes

Southern Sweet Potatoes

Cut cold boiled sweet potatoes in lengthwise slices. Arrange in layers in buttered baking dish. Cover each layer with brown sugar, dot with butter, sprinkle with salt and pepper, add one cup boiling water, and bake in hot oven....

11 minute read

Read Chapter

Stewed Tomatoes

Stewed Tomatoes

Wipe one quart tomatoes, plunge into boiling water, let stand two minutes, remove skins. Cut in pieces. Cook slowly twenty to thirty minutes. Season with butter, salt and pepper and cook five minutes longer. A few drops of onion juice and one half cup crackers, added when the seasonings are put in, give a variety....

16 minute read

Read Chapter

Suggestions for Cooking Cereals

Suggestions for Cooking Cereals

Mix the cereal very gradually with the amount of boiling salted water, and cook in double boiler until done. To hasten the cooking, cook in single boiler or saucepan for the first part of the time, stirring constantly to keep grain from sticking. As a rule, cook steam-cooked cereals twice the time given on the package. Coarse cereals, like rice and hominy, should be cooked in a large quantity of water, and stirred as little as possible. Fine cereals, like wheatena, wheat germ, and others, are mo

31 minute read

Read Chapter

Rolled Oats

Rolled Oats

Mix all ingredients, and cook in double boiler thirty minutes to one hour....

4 minute read

Read Chapter

Old-fashioned Oatmeal

Old-fashioned Oatmeal

Mix ingredients, and cook in double boiler six to eight hours....

3 minute read

Read Chapter

Boiled Hominy No. 1

Boiled Hominy No. 1

Cook all ingredients, stirring occasionally, for one hour....

3 minute read

Read Chapter

Boiled Hominy No. 2

Boiled Hominy No. 2

Mix ingredients and cook six to eight hours, or, instead of boiling, cook in double boiler all day....

6 minute read

Read Chapter

Cracked Wheat

Cracked Wheat

Mix ingredients and cook in double boiler from three to five hours....

3 minute read

Read Chapter

Prepared Cereals

Prepared Cereals

The receipts given on the packages for all prepared cereals may be followed, doubling the amount of time given....

6 minute read

Read Chapter

Boiled Rice No. 2

Boiled Rice No. 2

Salt water, add rice a few grains at a time, so as not to stop the boiling, boil rapidly one half hour. When grains are tender, drain in colander, and pour boiling water over rice to wash starch from grains. Serve immediately....

12 minute read

Read Chapter

Steamed Rice

Steamed Rice

Place rice in earthen dish, add salt and boiling water, and steam two to three hours. Cooked in this way, every grain should be separate....

7 minute read

Read Chapter

Corn Meal Mush

Corn Meal Mush

Salt water, add corn meal, a little at a time, until all is used, boil five minutes, and cook in double boiler three hours....

7 minute read

Read Chapter

Sautéd or Fried Corn Meal Mush

Sautéd or Fried Corn Meal Mush

Cook in the same way as Corn Meal Mush, pour while hot into greased bread pan or baking powder box. When cold, slice and sauté in pork fat, first on one side and then on the other; or fry in deep fat. A fresh egg sinks when immersed in water. A stale egg, owing to evaporation which has taken place through the pores of the shell, floats....

21 minute read

Read Chapter

Soft-cooked Eggs No. 1

Soft-cooked Eggs No. 1

Place eggs in saucepan, cover with boiling water, and let them stand in saucepan on the back of the range three minutes; in this way the white and the yolk are slightly coagulated....

10 minute read

Read Chapter

Soft-cooked Eggs No. 2

Soft-cooked Eggs No. 2

Fill saucepan one half full of boiling water; when boiling violently, place eggs in gently with a tablespoon; when water bubbles, remove saucepan from fire and let the eggs remain in water five minutes. Eggs cooked in this way have the albumen delicately hardened throughout....

13 minute read

Read Chapter

Soft-cooked Eggs No. 3

Soft-cooked Eggs No. 3

Place eggs in saucepan, cover with cold water, bring to the boiling point, when they will be soft-cooked....

6 minute read

Read Chapter

Hard-cooked Eggs

Hard-cooked Eggs

Cover eggs with boiling water and cook below the boiling point for forty minutes. Remove from pan, cover with cold water, and wipe before serving....

7 minute read

Read Chapter

Baked Eggs

Baked Eggs

Butter baking dish or platter, or individual ramekin dishes. Break each egg into a cup and drop into baking dish, sprinkle with salt and pepper, and bake in a moderate oven—five minutes for soft-cooked and ten for hard-cooked. Eggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking. Chopped red or green pepper sprinkled over top of baked eggs is delicious....

22 minute read

Read Chapter

Poached Eggs

Poached Eggs

Break eggs in cup; butter muffin rings. Place in shallow pan and cover with boiling water. Allow two teaspoons of salt to each pint of water. Drop eggs into rings, and cook from five to eight minutes, keeping water below the boiling point during cooking. Remove the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt and pepper, and garnish with parsley....

20 minute read

Read Chapter

Fluffed Eggs

Fluffed Eggs

Beat the white until stiff; add a few grains of salt; place in a buttered ramekin dish or saucer; put a piece of butter in center of white, and place unbroken yolk on top. Set the egg dish in pan of boiling water; cover and cook three minutes. Serve immediately....

14 minute read

Read Chapter

Poached Eggs à la Française

Poached Eggs à la Française

Fill a saucepan three fourths full of boiling water; add salt and vinegar, stir the boiling water vigorously with a spoon. Break egg in cup and drop deftly into eddy formed by swift stirring of water. When white is firm, remove with buttered skimmer, trim, and serve....

14 minute read

Read Chapter

Poached Egg in Tomato

Poached Egg in Tomato

Cut a piece from the stem end of a tomato; remove pulp; set in ramekin dish; sprinkle with salt and pepper, drop egg into tomato cup; cover with buttered paper. Set in a pan of water and bake in a moderate oven until firm....

13 minute read

Read Chapter

Scrambled Eggs No. 1

Scrambled Eggs No. 1

Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate....

10 minute read

Read Chapter

Scrambled Eggs No. 2

Scrambled Eggs No. 2

Prepare the same as Scrambled Eggs No. 1 , beating yolks and whites separately. Many persons have better success scrambling eggs in a double boiler instead of in a frying pan. Scrambled eggs can be varied in appearance and flavor by adding various chopped meats, condiments, vegetables, cheese, or mushrooms....

15 minute read

Read Chapter

Fried Eggs

Fried Eggs

Melt butter, bacon fat or pork fat in frying pan; when it bubbles, turn in egg, which has been previously broken into a cup; when white is set, baste with liquid fat. If desired hard, turn and cook on both sides....

12 minute read

Read Chapter

Omelet

Omelet

Beat eggs well; add salt and milk. Melt butter in frying pan; add egg mixture; shake pan vigorously until egg begins to brown on under side; then let it stand until golden brown, on part of range where it will not burn. If moist on top, place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve. Omelets may be varied in the following ways:—

44 minute read

Read Chapter

Foamy Omelet

Foamy Omelet

Same ingredients as for first omelet, beating yolks and whites separately and combining ingredients in a way to produce a foamy appearance before pouring into omelet pan....

7 minute read

Read Chapter

Creamy Omelet

Creamy Omelet

Melt butter; add flour, milk, and yolks of eggs, beaten until lemon-colored and thick. Beat whites until stiff, cut, and fold into first mixture; add seasonings; pour into buttered pan, and cook as first omelet. Turn on to a hot platter; garnish with White Sauce , and parsley. Note. —For a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet....

19 minute read

Read Chapter

Goldenrod Eggs

Goldenrod Eggs

Remove shell from eggs; chop whites finely; add to White Sauce . Press yolks through sieve and add seasonings. Pour White Sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley. This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast....

16 minute read

Read Chapter

Stuffed Eggs

Stuffed Eggs

Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings; moisten with White Sauce ; press in shape of ball and return to white. These eggs may be placed in a dish, covered with White Sauce and buttered crumbs, and baked; or covered with a small square of paraffine paper daintily twisted at the ends, for a picnic dish....

18 minute read

Read Chapter

French Omelet

French Omelet

Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added. Cook on cool portion of range, lifting mixture as for Scrambled Eggs. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve. Garnish with parsley....

12 minute read

Read Chapter

German Omelet

German Omelet

Mix eggs, flour, seasonings; add cream, and beat all five minutes. Melt butter, pour in egg mixture, and cook until delicately browned underneath. Turn, fold, and serve....

7 minute read

Read Chapter

Spanish Omelet

Spanish Omelet

Use receipt for French Omelet , and garnish with Spanish Sauce ....

4 minute read

Read Chapter

Spanish Sauce

Spanish Sauce

Sauté two tablespoons each of chopped onion, green pepper, a clove of garlic, in four tablespoons butter until yellow; add one cup of tomato. Season with salt, pepper and cayenne, and cook until thick. One half cup mushrooms sautéd with onions is an improvement....

14 minute read

Read Chapter

White Sauce

White Sauce

Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly....

5 minute read

Read Chapter

Brown Sauce

Brown Sauce

Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time....

9 minute read

Read Chapter

Allemande Sauce

Allemande Sauce

Use same ingredients as for Velouté Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute....

6 minute read

Read Chapter

Béchamel Sauce

Béchamel Sauce

Sauté vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes. A richer sauce is made by adding one half cup cream....

8 minute read

Read Chapter

Béarnaise Sauce

Béarnaise Sauce

Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately....

7 minute read

Read Chapter

Tomato Béarnaise Sauce

Tomato Béarnaise Sauce

To Béarnaise Sauce add one fourth cup tomato purée. Both Béarnaise and Tomato Béarnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of Mayonnaise Dressing ....

12 minute read

Read Chapter

Bread Sauce

Bread Sauce

Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game....

5 minute read

Read Chapter

Browned Bread Sauce

Browned Bread Sauce

Use same rule as for Bread Sauce , adding one cup crumbs, which have been sautéd a light brown in butter....

7 minute read

Read Chapter

Black Butter Sauce

Black Butter Sauce

Brown butter, add remaining ingredients. Heat and serve....

3 minute read

Read Chapter

Caper Sauce

Caper Sauce

Melt the two tablespoons butter, add flour, seasonings, and water. Cook ten minutes; add capers and just before serving a tablespoon butter....

6 minute read

Read Chapter

Celery Sauce

Celery Sauce

Use receipt for White Sauce , using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked. Add just before serving two cups of chopped celery which has been boiled until tender....

13 minute read

Read Chapter

Champagne Sauce

Champagne Sauce

Add to Brown Sauce , one half cup of champagne and two tablespoons finely chopped pimentoes....

5 minute read

Read Chapter

Chestnut Sauce

Chestnut Sauce

Melt butter; add flour and seasonings. When smooth, add stock; boil five minutes; add chestnuts; reheat and serve....

5 minute read

Read Chapter

Currant Jelly Sauce

Currant Jelly Sauce

To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve....

8 minute read

Read Chapter

Curry Sauce

Curry Sauce

Add to White Sauce one tablespoon curry and a few drops of onion juice. There is less liability of the curry lumping if blended with the flour before adding to butter....

9 minute read

Read Chapter

Cucumber Sauce

Cucumber Sauce

Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar....

7 minute read

Read Chapter

Egg Sauce

Egg Sauce

To White Sauce add two hard-cooked eggs finely chopped....

3 minute read

Read Chapter

Yellow Egg Sauce

Yellow Egg Sauce

To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary....

7 minute read

Read Chapter

Espagnole Sauce

Espagnole Sauce

Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne and two cups white stock. Cook one hour. Strain, serve....

10 minute read

Read Chapter

Hollandaise Sauce No. 1

Hollandaise Sauce No. 1

Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately....

11 minute read

Read Chapter

Hollandaise Sauce No. 2

Hollandaise Sauce No. 2

Cream butter; add lemon juice, yolks of eggs, one by one. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously....

12 minute read

Read Chapter

Horse-radish Sauce

Horse-radish Sauce

Mix horse-radish, bread crumbs, salt, paprika and White Sauce . When hot, add lemon juice and vinegar....

5 minute read

Read Chapter

Horse-radish Hollandaise

Horse-radish Hollandaise

To Hollandaise Sauce add a few drops of onion juice and five tablespoons grated horse-radish....

5 minute read

Read Chapter

Lobster Sauce

Lobster Sauce

To White Sauce add one half tablespoon lemon juice, one cup chopped lobster meat, and the dried and pounded lobster coral....

6 minute read

Read Chapter

Lobster Hollandaise

Lobster Hollandaise

To Hollandaise Sauce add few gratings of nutmeg, one cup chopped lobster meat, and the dried and pounded coral....

6 minute read

Read Chapter

Madeira Sauce

Madeira Sauce

Combine all ingredients, except Madeira; simmer one half hour. Add Madeira and serve....

4 minute read

Read Chapter

Maître d’Hôtel Sauce

Maître d’Hôtel Sauce

Cream the butter and add remaining ingredients....

3 minute read

Read Chapter

Milanaise Sauce

Milanaise Sauce

Cook mushrooms, capers and anchovy in butter five minutes. Add flour, stock, seasonings, and simmer one half hour. Add wine and serve....

6 minute read

Read Chapter

Mint Sauce

Mint Sauce

Wash mint, remove leaves, and chop; add remaining ingredients; let it stand one half hour. Serve hot or cold....

6 minute read

Read Chapter

Mustard Sauce

Mustard Sauce

Melt butter; add flour, mustard, salt, sugar and cayenne. When well blended, add stock, simmer twenty minutes, add vinegar, and serve....

6 minute read

Read Chapter

Mushroom Sauce No. 1

Mushroom Sauce No. 1

Chop mushrooms, sauté in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce . Reheat and serve, seasoning if necessary....

8 minute read

Read Chapter

Mushroom Sauce No. 2

Mushroom Sauce No. 2

Chop mushrooms and sauté in butter; add to White Sauce ; cook ten minutes. Add remaining ingredients and serve....

6 minute read

Read Chapter

Olive Sauce

Olive Sauce

To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped and boiled olives....

6 minute read

Read Chapter

Onion Sauce

Onion Sauce

To one cup White Sauce add one half cup cream and one cup boiled onions, finely chopped. Simmer twenty minutes....

6 minute read

Read Chapter

Orange Sauce

Orange Sauce

Melt butter; add flour, mustard, salt, stock, cook ten minutes; add Currant Jelly , cook five minutes; add orange juice, rind, and wine. Serve when hot....

8 minute read

Read Chapter

Orange Hollandaise

Orange Hollandaise

To Hollandaise Sauce add juice and rind of one orange and few grains of cayenne....

5 minute read

Read Chapter

Oyster Sauce

Oyster Sauce

Parboil oysters; drain and reserve liquor. Make a White Sauce with butter, flour, seasonings and oyster liquor; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk....

10 minute read

Read Chapter

Pepper Sauce

Pepper Sauce

To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon Kitchen Bouquet. Simmer one half hour, strain and serve....

9 minute read

Read Chapter

Piquante Sauce

Piquante Sauce

Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes....

8 minute read

Read Chapter

Poulette Sauce

Poulette Sauce

To White Sauce add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice....

10 minute read

Read Chapter

Port Sauce

Port Sauce

To Brown Sauce add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine....

8 minute read

Read Chapter

Ravigote Sauce

Ravigote Sauce

Melt four tablespoons butter; add one half cup onion. Add to one cup of Béchamel Sauce , with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating....

10 minute read

Read Chapter

Sorrel Sauce

Sorrel Sauce

To Hollandaise Sauce add one cup washed and chopped sorrel....

3 minute read

Read Chapter

Shrimp Sauce

Shrimp Sauce

Melt butter; add flour. When well blended, add hot water, cook thirty minutes; add seasonings and pour on to the slightly beaten yolks of eggs; add shrimps broken in pieces and serve....

9 minute read

Read Chapter

Sauce Suprême

Sauce Suprême

To White Sauce made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon juice. Cook twenty minutes and add one fourth cup wine....

9 minute read

Read Chapter

Soubise Sauce

Soubise Sauce

To Hollandaise Sauce add one cup finely chopped cooked and seasoned onion....

4 minute read

Read Chapter

Sauce Tartare

Sauce Tartare

To one cup of Mayonnaise Dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickle, and one teaspoon finely chopped chives....

8 minute read

Read Chapter

Tomato Sauce

Tomato Sauce

Melt butter; add onion, carrot and parsley. Cook five minutes. Strain. To butter add flour; when well blended add stock and tomato. Simmer one half hour. Serve....

7 minute read

Read Chapter

Tomato Cream Sauce

Tomato Cream Sauce

Melt butter; add celery and onion, cook five minutes; add tomatoes; cook ten minutes. Strain; add soda. To White Sauce add Kitchen Bouquet and Worcestershire Sauce; cook five minutes. Combine Tomato Sauce and White Sauce ; add lemon juice and serve....

13 minute read

Read Chapter

Trianon Sauce

Trianon Sauce

To Hollandaise Sauce add one half cup sautéd mushrooms and two tablespoons wine....

4 minute read

Read Chapter

Velouté Sauce

Velouté Sauce

Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter....

8 minute read

Read Chapter

Vinaigrette Sauce

Vinaigrette Sauce

Mix ingredients in order given, stir well and serve cold....

4 minute read

Read Chapter

Chicken Forcemeat

Chicken Forcemeat

Chop meat and press through a sieve. Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage cups, or shape in balls and poach in hot water, or shape in balls, roll in flour, and sauté....

13 minute read

Read Chapter

Tomato Forcemeat

Tomato Forcemeat

Melt butter; add onion, cook three minutes; add remaining ingredients, cook ten minutes. Use as filling for fish sandwiches, or spread over fish chops, or poach and serve with White Sauce ....

9 minute read

Read Chapter

Aspic Jelly

Aspic Jelly

Boil consommé with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water, add to clear consommé, strain, and use as a mold for fish, meats and salads. It is very necessary that the consommé be highly seasoned, as the success of the aspic depends on the flavor....

17 minute read

Read Chapter

Quick Aspic Jelly

Quick Aspic Jelly

A quick and satisfactory aspic is made by dissolving three tablespoons Liebig’s beef extract in one quart boiling water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear; add two tablespoons dissolved gelatine, and use the same as Aspic Jelly....

12 minute read

Read Chapter

Chicken Soufflé

Chicken Soufflé

Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with or without Mushroom Sauce ....

12 minute read

Read Chapter

Chicken Timbales

Chicken Timbales

Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce....

12 minute read

Read Chapter

Chicken Mousse

Chicken Mousse

Heat chicken stock; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours. Serve as a salad with Mayonnaise ....

14 minute read

Read Chapter

Lobster Mousse

Lobster Mousse

Lobster Mousse may be prepared in the same way as Chicken Mousse , substituting lobster meat for chicken....

6 minute read

Read Chapter

Fish Timbales

Fish Timbales

Chop fish and press through a sieve; add onion juice, lemon juice, salt and pepper. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth. Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes. Serve hot with Cucumber or Tomato Sauce , or cold, with Mayonnaise Dressing ....

19 minute read

Read Chapter

Imperial Fish Timbales

Imperial Fish Timbales

Melt butter; add flour, milk, seasonings and parsley; cook five minutes. Add fish, boil two minutes; add egg yolks. Cool. Fold in stiffly beaten whites. Fill molds with this mixture. Set in a pan of hot water and bake twenty minutes. Remove from mold and serve at once with Lobster , Shrimp , or Hollandaise Sauce ....

17 minute read

Read Chapter

Lobster Timbales

Lobster Timbales

Follow receipt for Fish Timbales , substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped. Cook same as Fish Timbales . Serve with Béchamel Sauce , garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all....

15 minute read

Read Chapter

Chicken Livers in Fontage Cups

Chicken Livers in Fontage Cups

Chop livers; sauté pork cubes; add livers, flour, stock and mushrooms. Cook five minutes, season to taste, and serve in fontage cups....

7 minute read

Read Chapter

Mock Terrapin in Fontage Cups

Mock Terrapin in Fontage Cups

Melt butter; add flour, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add rice; reheat and serve in fontage cups....

7 minute read

Read Chapter

Sweetbreads and Mushrooms in Fontage Cups

Sweetbreads and Mushrooms in Fontage Cups

Melt butter; add flour, seasonings and cream; cook five minutes. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups....

10 minute read

Read Chapter

Sweetbreads and Chicken in Fontage Cups

Sweetbreads and Chicken in Fontage Cups

Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for Sweetbreads and Mushrooms in Fontage Cups ....

10 minute read

Read Chapter

Creamed Oysters and Celery in Fontage Cups

Creamed Oysters and Celery in Fontage Cups

Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups....

9 minute read

Read Chapter

Creamed Lobster in Fontage Cups

Creamed Lobster in Fontage Cups

Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with salt and pepper; add cream, in which yolk of egg has been beaten, and lobster meat. When hot, serve in fontage cups....

11 minute read

Read Chapter

Creamed Crabs in Fontage Cups

Creamed Crabs in Fontage Cups

Substitute two cups crab meat cut in fine pieces for lobster meat and proceed as for Creamed Lobster ....

7 minute read

Read Chapter

Creamed Shrimps in Fontage Cups

Creamed Shrimps in Fontage Cups

Substitute two cups shrimps broken in small pieces for lobster meat, and follow rule for Creamed Lobster ....

6 minute read

Read Chapter

Shad Roe Croquettes

Shad Roe Croquettes

Cut shad roe in small pieces; add seasonings, sauce and yolks of eggs. Shape; dip in crumbs, egg and crumbs; fry....

6 minute read

Read Chapter

Lobster Croquettes

Lobster Croquettes

Mix ingredients in order given; shape in croquette or chop form; dip in crumbs, egg and crumbs. Fry in deep fat. If in chop form, make incision and insert small lobster claw....

9 minute read

Read Chapter

Meat, Rice and Tomato Croquettes

Meat, Rice and Tomato Croquettes

Mix ingredients in order given; shape; dip in crumbs, egg and crumbs; fry in deep fat....

6 minute read

Read Chapter

Fontage Cups or Timbale Cases

Fontage Cups or Timbale Cases

Mix ingredients in order given until smooth, strain, and let stand over night in a warm place. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain. These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades....

19 minute read

Read Chapter

Sauce for Croquette Mixtures

Sauce for Croquette Mixtures

Melt butter; add flour, seasonings and milk. Cook until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg....

11 minute read

Read Chapter

Chicken Croquettes

Chicken Croquettes

Cut meat in small pieces; add seasonings and Croquette Sauce. Shape, dip in crumbs, egg and crumbs, and fry in deep fat. These croquettes may be varied by adding one fourth cup of chopped mushrooms, ham, sweetbreads, or truffles. More or less sauce is required according to the dryness of chicken....

14 minute read

Read Chapter

Sweetbread and Mushroom Croquettes

Sweetbread and Mushroom Croquettes

Sauté mushrooms in butter; add sweetbread, seasonings, sauce. Shape, dip in crumbs, egg and crumbs, and fry....

6 minute read

Read Chapter

Fish Croquettes

Fish Croquettes

Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in deep fat. One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce....

10 minute read

Read Chapter

Rolled Fillets of Flounder with Béchamel Sauce

Rolled Fillets of Flounder with Béchamel Sauce

Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets Béchamel Sauce , and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals....

22 minute read

Read Chapter

Curried Lobster in Rice Timbales

Curried Lobster in Rice Timbales

Melt butter; add onion; when yellow add flour, curry and cream. Cook five minutes. Season; add egg yolks and lobster meat. Sprinkle with finely powdered coral if there is any. Fill Rice Timbale Cases, reheat, and serve....

11 minute read

Read Chapter

Rice Timbale Cases

Rice Timbale Cases

Wash rice; add seasonings and milk. Cook in double boiler until milk is absorbed and rice is tender. Fill timbale molds, press rice in firmly, cool, scoop out center, and fill with any creamed mixture....

10 minute read

Read Chapter

Creamed Salmon in Rice Timbales

Creamed Salmon in Rice Timbales

Use rule for Curried Lobster , substituting two cups flaked salmon for lobster meat, and one half cup olives finely chopped for curry. Line one large mold with cooked rice, fill with creamed salmon, cover top with rice, and steam one half hour. Serve, garnish with individual Rice Timbales , parsley, and Tomato Cream Sauce ....

18 minute read

Read Chapter

Chicken in Aspic

Chicken in Aspic

Select a mold large enough to hold chicken, cover bottom of mold with Aspic Jelly , and set on ice to harden. Cut hard-cooked white of eggs in slices, cut yolk in slices, and stamp out small rounds with a vegetable cutter. Cut white of egg slices to resemble petals. Arrange on top of the hardened jelly in the form of daisies, taking up each piece on a needle and dipping in liquid jelly before placing. Cover with jelly mixture, adding by spoonfuls to avoid disturbing the design. When hard place c

38 minute read

Read Chapter

Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras

Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras

Cover bottom of mold with Aspic Jelly ; decorate with truffles cut in fancy shapes. Cover this with liquid aspic; when hard place roasted quail or any of above on jelly, cover with liquid jelly and chill. Decorate sides of top layer with hard-cooked white of egg cut in crescents. Unmold, garnish with cress, and serve with Mayonnaise Dressing ....

24 minute read

Read Chapter

Scalloped Veal

Scalloped Veal

Chop two cups of cold cooked veal; add one fourth teaspoon salt, one fourth teaspoon onion juice, and one teaspoon lemon juice. Mix one half cup finely chopped cooked ham, one fourth teaspoon mustard, few grains cayenne, two tablespoons cracker crumbs, and moisten with white stock. Sauté one fourth cup cracker crumbs in one fourth cup butter; add to chopped veal and moisten with white stock. Line a mold with slices of hard-cooked eggs, fill with alternate layers of ham mixture and veal. Pack tig

33 minute read

Read Chapter

Veal Loaf

Veal Loaf

Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion juice, and one tablespoon lemon juice. Moisten with well-flavored beef or veal stock. Press in buttered bread pan, cover. Baste occasionally during baking. Bake one hour....

15 minute read

Read Chapter

Veal Croquettes

Veal Croquettes

Cut one pint cooked veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons finely minced onion, three tablespoons flour, and three fourths cup milk or veal stock. Boil five minutes. Add two eggs well beaten. Stir constantly until thick. Mix with veal mixture and cool. Shape, allowing a rounding tablespoonful for each croquette. Dip in crumbs, egg and crumbs, and fry in deep fat. Serve with or with

24 minute read

Read Chapter

Fried Calf’s Liver

Fried Calf’s Liver

Cut three onions in pieces; sauté in four tablespoons butter; cover with one cup white stock; add one half teaspoon salt, one teaspoon chopped parsley, one teaspoon lemon juice. Cook one half hour. Cut liver in one half inch slices; sauté in four tablespoons butter; add sauce; cook five minutes. Serve; garnish with parsley and slices of lemon....

17 minute read

Read Chapter

Boiled Tongue

Boiled Tongue

Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip and onion, a bouquet of sweet herbs, four cloves and two peppercorns. Simmer until tongue is tender. Cool in kettle, remove the skin, brush with melted butter, cover with buttered bread crumbs after placing in dripping pan. Bake twenty minutes, basting often with chicken stock or Port wine. Cool, cut in thin slices, and garnish with slices of buttered toast sprinkled with finely chopped pimolas....

22 minute read

Read Chapter

Broiled Pig’s Feet

Broiled Pig’s Feet

Boil the feet until tender, cut in halves, brush with melted butter, sprinkle with salt and pepper, and cover with buttered bread crumbs. Broil over a clear fire and serve with Piquante Sauce ....

10 minute read

Read Chapter

Veal Roll

Veal Roll

Remove the bone from a shoulder of veal, brush with melted butter, and stuff with sautéd mushrooms or sweetbreads. Cover bone broken in pieces with cold water; add one fourth cup each of carrot and onion, a bit of bay leaf, sprig of parsley, four cloves, and six peppercorns. Add stuffed and rolled veal, and simmer until tender. Cover with slices of bacon; bake in a hot oven, basting often. Serve with Olive Sauce ....

21 minute read

Read Chapter

Marrow Bones with Tenderloin Steak

Marrow Bones with Tenderloin Steak

Cut the bones four inches long; cover each end with a round of dough to keep in the marrow. Tie the bones in a cloth, cover with boiling water, and boil one hour. Remove cloth and paste, and serve on or around tenderloin steak; or the marrow may be removed from bone when cooked, and spread on slices of hot buttered toast. Cayenne and salt are always served with marrow bones....

21 minute read

Read Chapter

Deviled Mignons of Beef

Deviled Mignons of Beef

Cut tenderloin steak three fourths inch thick. Cut and roll in rounds, broil over clear fire five minutes. Mix one tablespoon mustard, one tablespoon Worcestershire Sauce, and two tablespoons chopped pimento. Spread on beef, dip in fine bread crumbs, and broil until crumbs are brown. Serve with Béarnaise Sauce ....

15 minute read

Read Chapter

Kidneys en Brochette

Kidneys en Brochette

Cut some lambs’ kidneys in quarter-inch slices. Season with salt and pepper, dip in olive oil. Arrange on a skewer with alternating slices of bacon. Dip in oil, in bread crumbs, and broil over a clear fire, or sauté in butter. Serve with Piquante Sauce ....

14 minute read

Read Chapter

Kidneys with Oysters

Kidneys with Oysters

Remove skin from four lambs’ kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne together five minutes. Add one cup tomato. When hot, add one cup oysters. Keep hot while broiling kidneys. Arrange kidneys on platter and pour sauce over them....

16 minute read

Read Chapter

Crême Frite

Crême Frite

Mix yolks of eggs and sugar; moisten the cornstarch with small amount of cold milk, scald the remainder; add cornstarch mixture to scalded milk; cook twenty minutes, add egg mixture, butter, salt and seasonings, cook one minute. Pour into shallow buttered dish. Cool; cut in squares or diamonds; dip in crumbs, egg and crumbs; fry in deep fat....

16 minute read

Read Chapter

Calf’s Heart Stuffed

Calf’s Heart Stuffed

Wash heart; fill with chicken stuffing; sprinkle with salt and pepper; dredge with flour. Place on rack in dripping pan and cook in hot oven from two to three hours, basting while cooking, with beef stock, pork fat, hot water, or butter. Serve with Tomato Sauce or on a bed of boiled onions....

16 minute read

Read Chapter

Haricot of Ox Tails

Haricot of Ox Tails

Cut three ox tails in four-inch pieces; add one half cup carrot, one half cup onion, and four tablespoons butter. Cook ten minutes; add four tablespoons flour and four cups water or stock. Cook one hour; season with salt and pepper. Serve vegetables in the center and ox tails around the edge; garnish with potato balls and parsley....

17 minute read

Read Chapter

Salmi of Game

Salmi of Game

Cut the meat from cold cooked game. Break the bones and cover with cold water. Sauté two tablespoons onions in four tablespoons butter and brown; add one tablespoon Worcestershire Sauce and four cups of the liquor in which the bones have been cooked. Season with salt and pepper, color a delicate brown with Kitchen Bouquet, add two cups cold game, simmer ten minutes. Serve on slices of fried bread and garnish with a potato border and parsley....

22 minute read

Read Chapter

Curry of Game

Curry of Game

Prepare the same as Salmi of Game , adding one tablespoon curry powder. Serve in rice border....

6 minute read

Read Chapter

Roll Croustades

Roll Croustades

Bake bread dough in muffin pans; when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven. Fill with any creamed mixture....

9 minute read

Read Chapter

Broiled Honeycomb Tripe

Broiled Honeycomb Tripe

Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt and pepper, and broil over a clear fire. Serve with Maître d’Hôtel Butter ....

10 minute read

Read Chapter

Tripe Ragoût

Tripe Ragoût

Wash one pound of tripe and cut in two-inch strips for serving. Sauté in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender. Serve, garnish with toast points....

13 minute read

Read Chapter

Lyonnaise Tripe

Lyonnaise Tripe

Cook two tablespoons onion in two tablespoons butter. Add two cups cooked tripe cut in small strips; cook ten minutes. Serve on buttered toast; sprinkle with salt and pepper, dot with butter and garnish with finely chopped parsley....

10 minute read

Read Chapter

Tripe in Batter

Tripe in Batter

Cut cooked tripe in three-inch strips. Soak ten minutes in olive oil. Drain, sprinkle with salt and pepper, dip in Fritter Batter , and fry in deep fat....

9 minute read

Read Chapter

Baked Sweetbreads

Baked Sweetbreads

Soak sweetbreads in cold water; lard; place on slices of salt pork in dripping pan; cover with milk or stock; cook until tender and serve with Tomato Sauce ....

9 minute read

Read Chapter

Baked Fillets of Sweetbreads

Baked Fillets of Sweetbreads

Prepare six fillets; sprinkle with salt and pepper and dredge with flour. Arrange on slices of bacon; dot with butter; baste with cream while baking in a hot oven. Serve with Béchamel Sauce ....

10 minute read

Read Chapter

Braised Sweetbreads

Braised Sweetbreads

Arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt pork. Place parboiled sweetbreads on top of vegetables; cover with stock and bake slowly three quarters of an hour in tightly covered dish. Remove vegetables to serving dish and serve sweetbreads on top of them....

15 minute read

Read Chapter

Calf’s Brains in Batter

Calf’s Brains in Batter

Parboil brains; cut in two-inch pieces. Cover with French Dressing . Let them stand one hour. Drain, dip in Fritter Batter, fry in hot fat. Serve with Tomato Sauce ....

9 minute read

Read Chapter

Scalloped Brains

Scalloped Brains

Parboil brains; sprinkle with salt, pepper and lemon juice. Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with Tomato Sauce . Cover with buttered and seasoned cracker crumbs and serve with chopped pickles....

10 minute read

Read Chapter

Brains Breaded

Brains Breaded

Parboil brains and cook in muslin bag in boiling acidulated water one half hour. Drain. Cool and cut into four-inch pieces. Sprinkle with salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with Piquante or Hollandaise Sauce ....

14 minute read

Read Chapter

Frogs’ Legs

Frogs’ Legs

Skin the frogs’ legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with Sauce Tartare ....

7 minute read

Read Chapter

Frogs’ Legs à la Béchamel

Frogs’ Legs à la Béchamel

Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs’ legs and one half cup mushrooms, and sauté. Serve on slices of buttered toast with Béchamel Sauce ....

10 minute read

Read Chapter

Frogs’ Legs à l’Allemande

Frogs’ Legs à l’Allemande

Remove skins from frogs’ legs, season with salt, pepper and lemon juice, and cook in butter five minutes. Add one cup white stock, and simmer until tender. Serve on hot buttered toast with Allemande Sauce ....

11 minute read

Read Chapter

Oyster Crabs

Oyster Crabs

Melt two tablespoons butter; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades....

9 minute read

Read Chapter

Oyster Crabs with Poached Eggs

Oyster Crabs with Poached Eggs

Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese, and bake ten to twelve minutes....

13 minute read

Read Chapter

Liver Loaf

Liver Loaf

Parboil four slices of calf’s liver, remove skin, chop, and press through a sieve. To each cup of liver add one fourth cup soft bread crumbs, one tablespoon butter, one teaspoon salt, one half teaspoon paprika, few grains cayenne, and two eggs. Mix well, pour into a buttered mold, place in a pan of hot water, and bake one hour. Serve hot with Vinaigrette Sauce, or it may be served cold as a salad....

20 minute read

Read Chapter

Mock Pâté de Foie Gras

Mock Pâté de Foie Gras

Use the cooked liver loaf mixture. Mash, add butter to make of consistency to spread, arrange on rounds of buttered toast, and garnish with yolks of hard-cooked eggs pressed through a ricer, and slices of pimolas....

11 minute read

Read Chapter

Croustades

Croustades

Cut crusts from a brick loaf of bread. Scoop out center of loaf, leaving walls an inch thick on all sides. Brush with melted butter, and brown in oven; or, omit butter and fry in deep fat. Brush with white of egg slightly beaten, and fill with any creamed mixture. Set on a bed of parsley and garnish with toast points. Small croustades may be made in the same way, by using thick slices of bread....

21 minute read

Read Chapter

Chicken Rissoles

Chicken Rissoles

Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put a teaspoon of this mixture in the center of each puff paste round; brush the edges with water; fold edges together, making a half round; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat....

14 minute read

Read Chapter

Oyster Rissoles

Oyster Rissoles

Prepare the same as Chicken Rissoles , and add one cup chopped cooked oysters....

4 minute read

Read Chapter

Sweetbread Rissoles

Sweetbread Rissoles

Use one half rule for Chicken Rissoles . Add one cup sweetbreads cooked and cut in pieces, and one fourth cup chopped pimentoes....

7 minute read

Read Chapter

Sardine Rissoles

Sardine Rissoles

Use one half rule of Chicken Rissoles . Add twelve boned sardines cut in pieces and two tablespoons lemon juice....

6 minute read

Read Chapter

Veal Rissoles

Veal Rissoles

Use rule for Chicken Forcemeat , substituting veal for chicken, and proceed as for Chicken Rissoles ....

6 minute read

Read Chapter

Lamb Rissoles

Lamb Rissoles

Use rule for Chicken Forcemeat . Add one fourth cup lamb and one fourth cup ham, each finely chopped, and proceed as with Chicken Rissoles ....

8 minute read

Read Chapter

Cheese Rissoles

Cheese Rissoles

Beat whites until stiff, add other ingredients, put a teaspoon of this mixture on rounds of pastry; and proceed as for Chicken Rissoles ....

7 minute read

Read Chapter

Mushroom Rissoles

Mushroom Rissoles

Place a teaspoon of creamed mushrooms in the center of a round of pastry; proceed as for Chicken Rissoles or instead of frying bake in a quick oven....

9 minute read

Read Chapter

Lobster Rissoles

Lobster Rissoles

Place a teaspoon of creamed lobster in the center of each round of pastry, and proceed as for Chicken Rissoles , baking in a quick oven instead of frying, if desired....

10 minute read

Read Chapter

Bouchées à la Macedoine

Bouchées à la Macedoine

Mix one fourth cup cold cooked chicken, one fourth cup mushrooms and one fourth cup cheese. Add one fourth cup White Sauce , season with salt, paprika and lemon juice. Fill Bouchées and serve garnished with parsley....

11 minute read

Read Chapter

Chicken Pâtés

Chicken Pâtés

Melt butter, add flour, onion juice, lemon juice, salt and cayenne; when well blended add cream and chicken stock. Boil one minute, add chicken, when heated through add Madeira and serve in hot pâté shells. The wine may be omitted, in which case add one teaspoon Worcestershire Sauce....

13 minute read

Read Chapter

Oyster Pâtés

Oyster Pâtés

Substitute two cups small oysters for one cup chicken meat and follow the receipt for Chicken Pâtés ....

6 minute read

Read Chapter

Baked Chicken

Baked Chicken

Melt butter; add vegetables; cook ten minutes. Remove vegetables; add forcemeat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice. Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream. Serve around slices of tomato garnished with Mayonnaise ....

18 minute read

Read Chapter

Chicken Suprême

Chicken Suprême

Divide each chicken breast into four fillets, separating the large fillet from the small fillet; brush large fillet with butter; spread with forcemeat; cover with small fillet; score small fillet diagonally; insert thin slices of truffles in each gash. Cut slices of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece. Mix Croquette Sauce, consommé, chopped mushrooms, and cook ten minutes, add more seasoning if required, and pour around cooked fillets.

26 minute read

Read Chapter

Chop Suey

Chop Suey

(We include Chop Suey as a novelty and not because we especially like it.) Put two tablespoons peanut oil in a frying pan, add the chestnuts, celery, onion, mushrooms and chicken; cook until tender,—when about half done add bean sprouts and cook all until tender. Mix two tablespoons oil and two tablespoons flour, add one cup liquid, stock or water, season with salt and pepper and the gee yow, a Chinese Sauce which can be purchased from any Chinese dealer together with the water chestnuts and bea

29 minute read

Read Chapter

VEGETABLE ENTRÉES Artichokes with Hollandaise Sauce

VEGETABLE ENTRÉES Artichokes with Hollandaise Sauce

Artichokes may be procured both canned and fresh. If canned, drain, wash in cold water, drain again, then let them stand in French Dressing for one half hour. Drain, dip in crumbs, egg and crumbs, and fry in deep fat, or dip in Fritter Batter and sauté in pork fat or butter. Serve with Hollandaise Sauce ....

19 minute read

Read Chapter

Asparagus served in Croustades

Asparagus served in Croustades

Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus , drain, add one cup Thick Cream Sauce , and serve in bread croustades....

9 minute read

Read Chapter

Cauliflower au Gratin

Cauliflower au Gratin

Boil one cauliflower until tender. Separate flowerets and chop tough parts. Arrange in buttered shells, or ramekins with White Sauce , sprinkle with grated cheese, cover with buttered and seasoned crumbs, and brown in a quick oven....

11 minute read

Read Chapter

Celery au Jus

Celery au Jus

Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. Cook in salted boiling acidulated water five minutes. Drain. Melt three tablespoons butter; add three tablespoons flour and a cup and a half of water in which celery was cooked. Season with salt, pepper and a few drops of Worcestershire Sauce; add cooked celery and simmer thirty minutes. Arrange celery in center of hot dish, strain sauce over it, and garnish with finely ch

25 minute read

Read Chapter

Chestnut Croquettes

Chestnut Croquettes

Mix ingredients in order given. Shape, dip in crumbs, egg and crumbs; fry in deep fat, drain and serve....

6 minute read

Read Chapter

Scalloped Cucumbers

Scalloped Cucumbers

Wash, pare, and cut into cubes three large cucumbers. Arrange a layer in the bottom of a buttered baking dish. Sprinkle with salt and pepper and with one teaspoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock, cover with buttered and seasoned crumbs, and bake in hot oven until brown....

17 minute read

Read Chapter

Béchamel Cucumbers

Béchamel Cucumbers

Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Béchamel Sauce , cook until tender, and serve on buttered triangles of toasted bread. Garnish with olive in center of each triangle and toast points....

14 minute read

Read Chapter

Banana fried in Crumbs

Banana fried in Crumbs

Remove skin from six bananas, cut in halves lengthwise and crosswise. Sprinkle with salt and pepper and lemon juice, dip in flour, egg and crumbs, and fry in deep fat. Drain on brown paper, serve on folded napkin. Garnish with lemon and parsley. Serve with or without Lemon or Sherry Sauce ....

16 minute read

Read Chapter

Carrot Fritters

Carrot Fritters

Wash four carrots, scrape, cut in three inch pieces, cook in saucepan with two slices onion and a very small amount of water. When tender, drain, dip in crumbs, egg and crumbs, and fry in deep fat....

10 minute read

Read Chapter

Farina Balls or Hominy Crescents

Farina Balls or Hominy Crescents

Mix milk and chicken stock, add farina or hominy, and cook in double boiler forty minutes. Add remaining ingredients, cool, shape in balls or crescents, dip in crumbs, egg and crumbs. Fry in deep fat. Serve as an entrée with a sweet sauce or as a garnish with game....

15 minute read

Read Chapter

Macaroni Timbales

Macaroni Timbales

Boil twelve sticks of macaroni in salted water until tender, cut in rings. Line thickly buttered timbale molds with macaroni rings. Fill center with creamed macaroni, creamed fish, or Welsh rarebit mixture. Cover with macaroni rings. Set molds in a pan of hot water and bake twenty minutes. Remove from molds and serve with Béchamel , Allemande , or Hollandaise Sauce as an entrée; or line a large mold and fill with creamed mushrooms, creamed sweetbreads, creamed chicken, veal or turkey, adding sev

29 minute read

Read Chapter

Cheese Cakes

Cheese Cakes

Mix the above ingredients and beat until smooth. Line patty tins with pastry, fill with cheese mixture. Bake in a moderate oven twenty minutes....

7 minute read

Read Chapter

Fritter Batter

Fritter Batter

Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk. Beat well, strain if lumpy, and leave standing several hours, over night if possible. This receipt may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits. Dip prepared vegetables or fruits in the batter, drain whole vegetables and fruits on a fork, fry in deep fat, and drain on brown paper. Mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat....

24 minute read

Read Chapter

Corn Oysters

Corn Oysters

Cut the corn through the kernel with a sharp knife and remove pulp; add remaining ingredients with enough flour to shape into small cakes. Sauté in butter or pork fat or fry in deep fat....

10 minute read

Read Chapter

Green Pea Timbales

Green Pea Timbales

Press one pint cooked peas through a sieve; add four tablespoons milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs, beaten until stiff. Press into buttered timbale molds, set in a pan of hot water, and bake in a slow oven until firm. Unmold, serve on hot platter. Garnish with a piece of parsley on the top of each timbale and Béchamel Sauce ....

21 minute read

Read Chapter

Egg Plant baked in Shell

Egg Plant baked in Shell

Boil four egg plants twenty minutes. Cut in halves lengthwise. Scoop out center. Drain in cheese cloth. Mix one half cup bread crumbs, one quarter cup minced chicken, one quarter cup egg plant, two tablespoons butter, salt, paprika, and cayenne, and one egg. Fill egg plant shells with this mixture, cover with buttered and seasoned crumbs, and bake in a slow oven about one hour....

19 minute read

Read Chapter

Broiled Mushrooms

Broiled Mushrooms

Wash, scrub, sprinkle with salt and pepper, twelve large fresh mushrooms. Broil over a clear fire. Place on twelve rounds of bread toasted on one side. Sauté in two tablespoons butter, one cup chopped mushrooms; season with salt and pepper and add one fourth cup heavy cream. Reheat and pour over mushrooms on toast....

15 minute read

Read Chapter

Baked Mushrooms

Baked Mushrooms

Wash, scrub, sprinkle with salt and pepper, twelve large fresh mushrooms. Remove stems, sauté in butter, add one cup chicken stock or cream, simmer fifteen minutes. Place on rounds of bread, on a buttered platter; cover and cook in oven fifteen minutes, basting once during cooking with melted butter. A few gratings of nutmeg is considered by many an improvement....

16 minute read

Read Chapter

Mushrooms with Oysters

Mushrooms with Oysters

Wash, scrub, and remove stems of twelve large fresh mushrooms. Sauté in butter five minutes. Place on rounds of buttered toast, gills upward; sprinkle with salt and pepper, dot with butter. Decorate each with an oyster and sprinkle with buttered crumbs. Bake fifteen minutes in a hot oven, basting every five minutes with hot butter....

15 minute read

Read Chapter

Deviled Mushrooms

Deviled Mushrooms

Mix one teaspoon mustard, few grains cayenne, one teaspoon Worcestershire Sauce, and half teaspoon paprika. Cover broiled mushrooms with this mixture and serve on slices of toast....

8 minute read

Read Chapter

Scalloped Mushrooms

Scalloped Mushrooms

Wash, scrub, and peel one pound of fresh mushrooms. Sauté in butter. Arrange in layers with White Sauce in buttered baking dish; when filled cover with cubes of bread which have been dipped in butter. Brown in the oven and serve....

12 minute read

Read Chapter

Mushrooms with Tomatoes

Mushrooms with Tomatoes

Wash, scrub, and peel one half pound of fresh mushrooms. Break in small pieces and sauté in butter. Wash and remove skins from six tomatoes. Slice tomatoes and arrange in layers with sautéd mushrooms in buttered baking dish or in ramekins. Cover with Tomato Sauce , well seasoned with onion. When dish is filled sprinkle with buttered cracker crumbs and bake until crumbs are brown....

18 minute read

Read Chapter

Mushroom Potpourri

Mushroom Potpourri

Cut in slices one lamb’s kidney. Sauté in melted butter. Remove from butter, and sauté twelve mushrooms, cleaned and cut in slices. Melt two tablespoons butter; add two tablespoons floor, one and one half cups tomato, few drops onion juice, one and one half teaspoons Worcestershire Sauce, one half teaspoon salt, and few grains pepper. Cook ten minutes; add mushrooms and kidney, and cook until kidney is tender. Serve in center of hot platter, and garnish with hot cooked rice or with macaroni with

29 minute read

Read Chapter

Baked Onions in Ramekins

Baked Onions in Ramekins

Peel and parboil twelve medium-sized onions; drain; chop. Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, one and one quarter cups cream, or chicken stock, four tablespoons soft bread crumbs, one tablespoon finely chopped parsley. Boil five minutes; add one egg well beaten and the chopped onion. Cool slightly; add the beaten whites of two eggs; add more seasoning if needed and bake in buttered ramekin dishes twenty minutes in a moderate oven. Serve immediately..

22 minute read

Read Chapter

Potato Croquettes

Potato Croquettes

Mix two cups hot mashed potato, two tablespoons butter, one teaspoon salt, one fourth teaspoon paprika, few grains of cayenne and celery salt, two teaspoons chopped parsley, few drops onion juice. Beat well; add two egg yolks; form into croquettes; dip in flour, egg and crumbs; fry in deep fat; drain on brown paper and serve. These croquettes may be formed in the shape of a ball, then shaped like a cup, and filled with any creamed mixture; cover the top of cup with mashed potato. Dip in crumbs,

28 minute read

Read Chapter

Stuffed Peppers

Stuffed Peppers

Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minutes. Fill with any of the following stuffings. Cover with buttered bread crumbs, arrange in baking dish, and bake one half hour....

11 minute read

Read Chapter

Tomato Stuffing for Peppers

Tomato Stuffing for Peppers

Mix one cup tomato pulp drained from juice, one half cup bread crumbs, and one cup stock; add two tablespoons flour and two tablespoons butter which have been cooked together. Season with salt, cayenne, paprika and onion juice....

11 minute read

Read Chapter

Chicken Stuffing for Peppers

Chicken Stuffing for Peppers

Chicken Stuffing prepared in the same way as Tomato Stuffing, substituting chicken for tomato....

5 minute read

Read Chapter

Rice or Macaroni Stuffing for Peppers

Rice or Macaroni Stuffing for Peppers

Cook one cup rice or macaroni in chicken stock until tender; add one fourth cup onion finely chopped, two tablespoons red pepper finely chopped, two tablespoons melted butter, four tablespoons finely chopped mushrooms. Season with salt and pepper. In filling add more chicken stock or hot water if necessary....

15 minute read

Read Chapter

Rice Croquettes

Rice Croquettes

Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed. Season with salt, pepper and onion juice; add four tablespoons butter and two egg yolks. Cool, form in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat....

15 minute read

Read Chapter

Rice and Tomato Croquettes

Rice and Tomato Croquettes

Cook two tablespoons chopped onion in two tablespoons butter five minutes; add one tablespoon red pepper, sprig parsley, four cloves, and one and one half cups tomato; cook five minutes. Add one cup water or chicken stock, pour into double boiler, add one half cup washed rice, and cook until rice is tender and liquid absorbed. Season with salt, pepper and paprika; add two egg yolks and four tablespoons grated cheese. Shape, dip in crumbs, egg and crumbs, and fry in deep fat....

24 minute read

Read Chapter

Rice and Cheese Croquettes

Rice and Cheese Croquettes

Cook rice in milk; when milk is absorbed add cheese, seasonings, and egg, and enough sauce to make of the consistency to shape. Shape, dip in crumbs, egg and crumbs, and fry in deep fat....

10 minute read

Read Chapter

Sweet Rice Croquettes

Sweet Rice Croquettes

Cook one cup rice in two cups milk in double boiler, until liquid is absorbed and rice is tender; add one fourth cup sugar and one half teaspoon salt. Cool, add two egg yolks, shape in form of nests, dip in crumbs, egg and crumbs, and fry in deep fat, hollow downward. Drain on brown paper; fill nests with cubes of jelly....

18 minute read

Read Chapter

Turkish Pilaf

Turkish Pilaf

Cook one cup rice with one cup each of stock and tomato; when tender sauté in four tablespoons butter, season with salt and paprika. Serve hot on buttered toast....

8 minute read

Read Chapter

Tomato Croquettes

Tomato Croquettes

Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture; boil ten minutes. Cool slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat. Drain on brown paper. Serve....

20 minute read

Read Chapter

Macaroni Croquettes

Macaroni Croquettes

Melt butter; add flour and cheese; when well blended add milk, onion juice, and seasonings. Cool, add macaroni; shape, dip in crumbs, egg and crumbs, and fry in deep fat....

8 minute read

Read Chapter

Corn Pudding

Corn Pudding

Beat yolks; add corn, milk, butter, salt and pepper. Pour into a buttered baking dish; add beaten whites and bake in moderate oven one hour....

7 minute read

Read Chapter

Nut Loaf

Nut Loaf

Mix all ingredients; taste, add more seasoning if needed, shape in a bread pan and bake one hour in a moderate oven, covering with a tin cover for the first half of the time. Baste three times during the cooking with melted butter. Remove from pan and serve with Brown Sauce to which one fourth cup chopped nuts have been added....

18 minute read

Read Chapter

Yeast

Yeast

Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add sugar and salt; when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water; let rise for six hours; pour into scalded stone jug; cork tightly; keep in cool place....

13 minute read

Read Chapter

Milk Bread

Milk Bread

Put butter, lard, sugar and salt in mixing bowl. Add scalded milk. Dissolve yeast cake in one fourth cup lukewarm water. Add to milk mixture when lukewarm. Add flour, knead until smooth. Cover tightly and let rise until double its bulk, in temperature of sixty-eight degrees. Knead; shape into loaves or biscuit; let rise in pans until double its bulk. Bake in hot oven: biscuit twenty to thirty minutes, loaves sixty minutes. This bread may be made without kneading by omitting one cup flour and bea

24 minute read

Read Chapter

Water Bread

Water Bread

Substitute water for milk in Milk Bread....

2 minute read

Read Chapter

Milk and Water Bread

Milk and Water Bread

Use one cup water and one cup milk, and proceed as for Milk Bread....

5 minute read

Read Chapter

Salt Rising Bread

Salt Rising Bread

Mix one cup milk, sugar and salt, and one cup of flour; beat well and let rise over night. In the morning beat, add other two cups of flour, the other cup of milk, cover, let rise again. When light, add the entire wheat to knead, shape in loaves, let rise in pans and bake....

16 minute read

Read Chapter

Graham Bread

Graham Bread

Mix milk, molasses and salt. When lukewarm add dissolved yeast cake, sifted white and graham flour. Beat well. Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread,—loaves one and one quarter hours and biscuit thirty minutes....

17 minute read

Read Chapter

Entire Wheat Bread

Entire Wheat Bread

Mix milk, sugar or molasses, and salt. When lukewarm add dissolved yeast and flour. Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes....

14 minute read

Read Chapter

Rye Bread

Rye Bread

Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white flour. Let rise until of spongy consistency; add rye flour and knead. Let rise again, shape into loaves or rolls. Rise again and bake the same as Graham Bread....

13 minute read

Read Chapter

Gluten Bread

Gluten Bread

Mix water, milk, salt and butter. When lukewarm, add dissolved yeast cake, egg well beaten, and gluten. Let rise, when spongy beat well, add enough more gluten to shape. Knead, let rise, shape in loaves, let rise, and bake one hour....

11 minute read

Read Chapter

Date Bread

Date Bread

Add one cup chopped dates to Graham or Entire Wheat Bread....

3 minute read

Read Chapter

Walnut or Filbert Bread

Walnut or Filbert Bread

Add two cups chopped nuts to Graham or Entire Wheat Bread, just before putting into pans....

5 minute read

Read Chapter

Brown Bread

Brown Bread

Sift the soda through a very fine sieve, add to dry ingredients and sift again. Add molasses and sour milk, beat well. Pour into buttered molds and steam three hours. If a hard crust is desired, remove bread from molds and bake fifteen minutes....

12 minute read

Read Chapter

Raised Brown Bread

Raised Brown Bread

Pour boiling water on corn meal. When lukewarm add dissolved yeast cake and remaining ingredients. Beat well, let it rise over night, beat and pour into a buttered brown-bread tin. Bake in moderate oven from one and one half to two hours....

12 minute read

Read Chapter

Sweet Milk Brown Bread

Sweet Milk Brown Bread

Sift the soda through a very fine sieve, add to dry ingredients and sift again. Add molasses and milk, beat well. Pour into buttered mold and steam three hours....

9 minute read

Read Chapter

Buns

Buns

Mix salt, sugar, butter and milk. When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over night; knead, roll into flat cake, fold in three pieces. Knead and fold in this way four separate times. Add one cup cleaned currants. Cut off small pieces, shape into rolls, and brush with butter; let rise. Bake in a moderate oven thirty minutes; brush with molasses or sugar dissolved in milk; return to the oven to dry....

22 minute read

Read Chapter

Brioche

Brioche

Scald milk; when lukewarm add dissolved yeast cake; add remaining ingredients and beat well for one half hour. Let rise to double its bulk; cut down; keep in ice box over night; in the morning, shape. For Coffee Cakes, make into biscuit, then into finger shapes, twist ends in opposite directions, shape in crescents, let rise in pan. Bake in moderate oven. Brush with confectioners’ sugar dissolved in boiling water. This mixture may be used for Buns....

21 minute read

Read Chapter

Parker House Rolls

Parker House Rolls

Mix scalded milk, when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise. When spongy add remaining ingredients and flour to knead. Knead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan. When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on buttered tin; let rise. Bake when light ten to fifteen minu

24 minute read

Read Chapter

Braids

Braids

Use Parker House Roll mixture; make in small balls; roll balls into long sticks; fasten three ends together and braid. Cut braids into four-inch lengths; let rise; bake. When done, brush with melted butter....

9 minute read

Read Chapter

Crescents

Crescents

Shape Parker House Roll mixture into balls then into sticks. Roll sticks in shape of crescents, let rise, and bake....

5 minute read

Read Chapter

Bread Sticks

Bread Sticks

Mix butter, sugar, salt and milk. When dissolved, add yeast cake, white of egg well beaten, and enough flour to knead. Let rise to double its bulk, knead, shape, let rise again, and bake in hot oven....

10 minute read

Read Chapter

Swedish Rolls

Swedish Rolls

Melt butter in scalded milk; when lukewarm, add dissolved yeast, salt, eggs well beaten and flour to knead. Let rise; roll into a sheet; brush with melted butter; dredge with cinnamon and sugar; sprinkle with citron and currants; roll like jelly roll; cut in one half inch slices; place on buttered sheet; let rise. Bake one half hour....

16 minute read

Read Chapter

Raised Muffins

Raised Muffins

Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast and enough flour to make a drop batter. Let rise over night. In morning add eggs, yolks and whites beaten separately. Place buttered muffin rings on buttered griddle or dripping pan; fill rings two thirds full, and cook on griddle on top of stove or in dripping pan in oven....

17 minute read

Read Chapter

Oatmeal Muffins

Oatmeal Muffins

Mix oatmeal, scalded milk, sugar and salt. When lukewarm, add dissolved yeast cake. Add flour to make a stiff batter; beat five minutes. Let rise over night. Beat and fill buttered gem pans, one half full; let rise; and bake in moderate oven one half hour....

13 minute read

Read Chapter

Bran Muffins

Bran Muffins

Mix dry ingredients; add egg well beaten, molasses, milk and melted butter; beat well and bake in buttered gem pan twenty to thirty minutes in moderate oven....

8 minute read

Read Chapter

Rusk

Rusk

To one half the rule for Milk Bread , add two eggs well beaten. Shape in small balls; place close together in baking pan; let rise until very light; brush with sugar dissolved in water; sprinkle with sugar. Bake. Rusks must be very light before being baked....

13 minute read

Read Chapter

Zweibach

Zweibach

Cut rusks into slices one half inch thick. Dry in oven until a golden brown....

4 minute read

Read Chapter

Pulled Bread

Pulled Bread

Remove the crust from a loaf of bread and tear the crumb in pieces. Place in oven and dry until crisp all through....

6 minute read

Read Chapter

Five-hour Bread

Five-hour Bread

Use any of the receipts for bread, using one yeast cake instead of amount of yeast given. The bread should be made and baked in five hours’ time....

8 minute read

Read Chapter

Squash Bread

Squash Bread

Add one cup stewed and sifted squash to Milk Bread ....

4 minute read

Read Chapter

Baking Powder Biscuit

Baking Powder Biscuit

Mix and sift the dry ingredients. Add shortening and chop with knife until mealy. Add milk gradually until a soft spongy dough. Turn on to a floured board; toss with knife until whole surface is floured; pat lightly with rolling pin until one half inch thick. Cut in rounds and bake immediately on buttered sheet in quick oven, about twelve minutes....

17 minute read

Read Chapter

Drop Biscuit

Drop Biscuit

Use receipt for Baking Powder Biscuit , using enough milk to make a drop batter. Drop into buttered muffin pans and bake in hot oven....

8 minute read

Read Chapter

Fruit Biscuit

Fruit Biscuit

Roll Baking Powder Biscuit mixture to one fourth inch; brush with melted butter; sprinkle with cinnamon and sugar and chopped raisins and citron. Roll like a jelly roll; cut in one half inch pieces; place on buttered tin; brush with melted butter; sprinkle with brown sugar. Bake in hot oven....

14 minute read

Read Chapter

Egg Muffins

Egg Muffins

Mix and sift the dry ingredients. Add beaten yolks, butter and milk. Beat well; cut and fold in the stiffly beaten whites. Turn into gem pans; bake in hot oven ten to fifteen minutes. Three tablespoons sugar may be added if desired....

12 minute read

Read Chapter

Sally Lunn

Sally Lunn

Use receipt for Egg Muffins , using three eggs instead of two, and bake in cake pan instead of muffin pan....

6 minute read

Read Chapter

Berry Muffins

Berry Muffins

Cream butter; add sugar, yolk well beaten, flour mixed and sifted with dry ingredients, milk, white of egg beaten until stiff, and berries. Bake in buttered muffin pans or in buttered cake pan....

9 minute read

Read Chapter

Dutch Apple Cake

Dutch Apple Cake

Use rule for Egg Muffins . Spread mixture one half inch thick on buttered pans. Lay apples cut into eighths in two rows on top of dough. Sprinkle with sugar; bake in hot oven thirty minutes. Serve with Lemon Sauce or as a tea cake....

14 minute read

Read Chapter

Corn Muffins

Corn Muffins

Cream butter; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites. Bake in buttered muffin tins twenty-five minutes in hot oven. A very good muffin may be made by using only two tablespoons butter and one egg....

13 minute read

Read Chapter

Entire Wheat or Graham Muffins

Entire Wheat or Graham Muffins

Mix and sift dry ingredients, and combine in order given. Bake in hot muffin pans twenty to twenty-five minutes....

6 minute read

Read Chapter

Rye Muffins

Rye Muffins

Mix and sift dry ingredients; add remaining ingredients; beat well. Bake in hot gem pans twenty to thirty minutes....

5 minute read

Read Chapter

Hominy and Corn Muffins

Hominy and Corn Muffins

Cook hominy, salt, butter and boiling water twenty minutes. Cool. Scald corn meal with hot milk, add sugar and hominy, yolks of eggs; beat well; add baking powder and beaten whites of eggs. Bake in hot buttered gem pans twenty to thirty minutes....

12 minute read

Read Chapter

Rice and Corn Muffins

Rice and Corn Muffins

Mix corn meal, salt and baking powder; add rice and work with fingers until well blended. Add egg well beaten, milk and butter. Beat well. Pour into hot buttered gem pans, and bake one half hour....

11 minute read

Read Chapter

Spider Corn Cake

Spider Corn Cake

Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well. Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake thirty minutes....

9 minute read

Read Chapter

Popovers

Popovers

Mix all ingredients and beat five minutes. Pour into hissing hot buttered gem pans and bake in hot oven twenty minutes....

6 minute read

Read Chapter

Fried Rye Muffins

Fried Rye Muffins

Mix and sift dry ingredients; add remaining ingredients; beat well. Drop from a spoon into hot fat. Fry like doughnuts....

6 minute read

Read Chapter

Oat Muffins

Oat Muffins

Mix flour, sugar, baking powder, salt; add oatmeal and work until well mixed. Add remaining ingredients. Beat well. Bake in hot buttered gem pans twenty minutes....

7 minute read

Read Chapter

SHORTCAKES

SHORTCAKES

Mix and sift the dry ingredients. Add butter and lard and chop until thoroughly blended. Add milk. When thoroughly mixed, divide in halves; put each half into a round, buttered cake tin. Flour hand and pat to fit the tin. Bake ten to twelve minutes in hot oven. Separate the upper portions from the lower portions of each cake with a fork—never cut with a knife. Spread with butter, fill with filling, and arrange in layers, with filling between. Peel oranges, cut in slices. Sweeten to taste and use

46 minute read

Read Chapter

GRIDDLE CAKES

GRIDDLE CAKES

Mix in order given, beat well. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of spoon on hot griddle. When full of bubbles, turn; when cooked on both sides, serve on hot plate. If sour milk is very rich, the eggs may be omitted. Scald milk, and pour on to graham flour. When cold, add remaining ingredients; beat well and cook as Griddle Cakes. Pour milk on to bread crumbs and let stand several hours. Add dry ingredients,

1 minute read

Read Chapter

FRITTERS

FRITTERS

Mix and sift the dry ingredients; add beaten yolks, lemon rind, and milk. Beat, cut and fold in the beaten whites of eggs and use for all kinds of fruits. Core and pare apples, cut in round slices. For each eight apples, mix one fourth cup sugar and four tablespoons lemon juice. Let apples stand in this mixture for one hour; dip in Fritter Batter ; fry in hot fat; drain on brown paper. Sprinkle with sugar. Remove skins from four bananas. Cut each one in four equal parts. Sprinkle with four table

1 minute read

Read Chapter

SALAD DRESSING

SALAD DRESSING

Success in making a Mayonnaise Dressing generally depends upon all the ingredients being of the same temperature. Mix salt, cayenne, mustard and paprika. Beat yolks well, and add to seasonings; beat until mixture is thick, adding olive oil, drop by drop, for the first four tablespoons, then more rapidly until oil is used, thinning as needed with lemon juice and vinegar. Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne. Stir until well blended; beat while adding four table

1 minute read

Read Chapter

SALADS

SALADS

Serve small molds of Aspic Jelly on crisp lettuce leaves. Garnish with curled celery; marinate with French Dressing , and garnish with Mayonnaise Dressing . Cover beans with French Dressing and let stand one half hour. Drain, sprinkle with onion juice, mix with Cream Dressing . Arrange on serving dish and garnish with slices of hard-cooked eggs, cut lengthwise, and parsley. Cut beets in cubes; marinate with French Dressing ; let stand one hour. Chop the whites of the eggs until fine; press yolks

13 minute read

Read Chapter

Anchovy Sandwiches

Anchovy Sandwiches

Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste. Mix two tablespoons Parmesan cheese with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread. Use for a filling between slices of buttered white bread....

15 minute read

Read Chapter

Caviare Sandwiches

Caviare Sandwiches

Mix three tablespoons lemon juice, three tablespoons olive oil, and one quarter pound Russian caviare. Beat until creamy. Spread between thin slices of bread....

7 minute read

Read Chapter

Celery Sandwiches

Celery Sandwiches

Mix one cup finely shredded celery, one fourth cup finely chopped nuts, and one fourth cup chopped olives. Moisten with Mayonnaise and spread between thin slices of brown bread....

9 minute read

Read Chapter

Cheese Sandwiches No. 1

Cheese Sandwiches No. 1

Mix one cream cheese with an equal amount of chopped walnuts; add a few grains of cayenne, season with salt, and moisten with cream. Use for a filling for graham sandwiches....

9 minute read

Read Chapter

Cheese Sandwiches No. 2

Cheese Sandwiches No. 2

Pound one quarter pound American cheese with two tablespoons butter, a few grains cayenne, and one teaspoon mustard; moisten with tarragon vinegar, and spread between thin slices of white bread....

9 minute read

Read Chapter

Cheese Sandwiches No. 3

Cheese Sandwiches No. 3

Mix one cream cheese with an equal amount of chopped pimolas; season with salt and cayenne, and moisten with cream or Mayonnaise . Use for a filling for white or brown bread sandwiches....

10 minute read

Read Chapter

Chicken Sandwiches No. 1

Chicken Sandwiches No. 1

Mix one cup chopped chicken with one fourth cup Mayonnaise . Spread between thin slices of buttered bread....

6 minute read

Read Chapter

Chicken Sandwiches No. 2

Chicken Sandwiches No. 2

Mix one cup chopped chicken with one cup chopped almonds; moisten with cream; season with salt and paprika. Use for filling for entire wheat bread sandwiches....

8 minute read

Read Chapter

Cucumber Sandwiches

Cucumber Sandwiches

Slice one cucumber; marinate with French Dressing . Sprinkle thin slices of white bread with cayenne; spread with marinated cucumbers, and cover with white bread cut in thin slices....

8 minute read

Read Chapter

Egg Sandwiches

Egg Sandwiches

Chop two hard-cooked eggs; add olive oil and seasonings until of the consistency to spread. Use for a filling for graham bread sandwiches....

6 minute read

Read Chapter

Lobster Salad Sandwiches

Lobster Salad Sandwiches

Mix one cup chopped lobster meat with Mayonnaise . Marinate crisp lettuce leaves. Arrange drained leaves on thin slices of bread; cover with lobster, and cover lobster with bread; sprinkle dried lobster coral on top of each sandwich. Prepare just before serving; if allowed to stand they will be unsatisfactory....

14 minute read

Read Chapter

Favorite Sandwiches

Favorite Sandwiches

Cream two tablespoons butter, add one half cup grated American cheese, two tablespoons anchovy essence, one fourth teaspoon each of paprika and mustard, and one half cup finely chopped olives. Season with salt and spread between thin slices of bread....

11 minute read

Read Chapter

Club Sandwiches

Club Sandwiches

Marinate crisp lettuce leaves. Butter thin slices of bread; arrange on bread one lettuce leaf, on leaf a thin slice of tongue spread with Mayonnaise , on top of this a slice of tomato spread with Mayonnaise , and cover with a thin slice of buttered bread....

14 minute read

Read Chapter

Sardine Sandwiches

Sardine Sandwiches

Mix twelve boned and skinned sardines, one tablespoon chopped pimolas and one tablespoon lemon juice. Use for filling between buttered slices of white bread....

7 minute read

Read Chapter

Ham Sandwiches

Ham Sandwiches

Mix one cup chopped ham, one teaspoon vinegar, one teaspoon French mustard, one teaspoon horse-radish and one tablespoon olive oil. Spread between buttered slices of white bread....

7 minute read

Read Chapter

Tomato and Horse-radish Sandwiches

Tomato and Horse-radish Sandwiches

Mix one quarter cup mayonnaise with one quarter cup horse-radish. Sprinkle slices of tomato with salt. Spread thin slices of bread with horse-radish mixture, and put sliced tomato between....

9 minute read

Read Chapter

Nasturtium Sandwiches

Nasturtium Sandwiches

Spread thin slices of white bread with Mayonnaise ; use the petals of nasturtium flowers for filling, allowing some of the petals to come beyond the edge of the bread....

9 minute read

Read Chapter

Jelly Sandwiches

Jelly Sandwiches

Spread buttered bread with jelly and sprinkle jelly with chopped nuts. Cover with buttered bread, and shape....

5 minute read

Read Chapter

Ginger Sandwiches

Ginger Sandwiches

Use finely chopped Canton ginger for a filling for graham bread sandwiches....

3 minute read

Read Chapter

Orange Sandwiches

Orange Sandwiches

Use orange marmalade for a filling for white or whole wheat bread sandwiches....

4 minute read

Read Chapter

Striped Bread Sandwiches

Striped Bread Sandwiches

Make an equal number of white bread and brown bread sandwiches; place sandwiches together in alternating colors. Wrap in damp cheese cloth and press over night. Cut in thin slices, then in strips. When cut, these sandwiches give the appearance of marbled bread....

12 minute read

Read Chapter

Fig Sandwiches

Fig Sandwiches

Stew figs, season with wine and lemon juice, and use for a filling for white or graham bread sandwiches....

6 minute read

Read Chapter

Nut Sandwiches

Nut Sandwiches

Mix one cup each of chopped peanuts and walnuts with two tablespoons Mayonnaise Dressing . Spread between buttered slices of brown bread....

6 minute read

Read Chapter

Chocolate Sandwich No. 1

Chocolate Sandwich No. 1

Melt two ounces Lowney’s Premium Chocolate. Add two tablespoons hot cream (or hot milk), two tablespoons wine (or one teaspoon vanilla), and enough confectioner’s sugar to make of the consistency to spread. Use for a filling between crackers, or thin slices of bread or cake. Finely chopped nuts slightly salted may be added to the chocolate mixture....

16 minute read

Read Chapter

Chocolate Sandwich No. 2

Chocolate Sandwich No. 2

Cut stale bread in thin slices, cut slices in fancy shapes, butter each slice and spread with Chocolate Mixture....

6 minute read

Read Chapter

Chocolate Mixture

Chocolate Mixture

Melt one fourth cup Lowney’s Premium Chocolate, add two tablespoons sugar, two tablespoons hot water, cook over hot water five minutes, add one teaspoon butter and one half teaspoon vanilla....

8 minute read

Read Chapter

Chocolate Sandwich No. 3

Chocolate Sandwich No. 3

Spread Chocolate Mixture on saltine crackers, sprinkle with chopped walnuts and cover with saltine crackers....

5 minute read

Read Chapter

Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches

Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches

Lettuce, water cress, sardines, shrimp and oysters may be mixed with French Dressing or Mayonnaise , and used for filling for sandwiches....

10 minute read

Read Chapter

COLD DESSERTS

COLD DESSERTS

Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double boiler until a coating is formed on a spoon; add to soaked gelatine; when dissolved, add salt and vanilla; pour into mold and chill. Serve with sugar and cream, beaten cream, or Soft Custard . Soak Irish moss in cold water twenty minutes; drain, and pick over. Put milk in double boiler; add moss, and cook without stirring thirty minutes. Melt chocolate; add sugar and water; boil two minutes; add

30 minute read

Read Chapter

PUDDING SAUCES

PUDDING SAUCES

Boil all ingredients ten minutes. Cook all together ten minutes. Strain, add more lemon juice if needed. Boil sugar and water ten minutes. Mix remaining ingredients and pour hot sirup on to them. Beat well and serve hot. Mix butter and sugar until creamy, add wine and cream. Cook over hot water until liquefied. Mix egg yolk and sugar; add white of egg beaten until stiff, flavoring, and just before sending to the table the beaten cream. Serve cold. Cook sugar and water ten minutes; beat yolks; ad

3 minute read

Read Chapter

PASTRY

PASTRY

Roll the paste one quarter inch thick. Cut paste an eighth of an inch larger than plate. Cut strips three quarters inch wide for a rim. Cut upper crust at least one eighth inch larger than plate. Arrange lower crust on plate, wet edges with cold water, lay strips of paste or rim on this, taking care to lap and seal the ends with cold water. Fill the pie with whatever material is to be used. Cut little slits in center of upper crust. Lay on pie; wet edges of rim. Have all edges even, leaving full

8 minute read

Read Chapter

Suggestions for making and baking Cake

Suggestions for making and baking Cake

1st. Get all materials needed together. 2d. Attend to fire, making sure, if it is a coal fire, that there is sufficient coal to last through the baking. 3d. Measure all ingredients with same cup, dry ones first. 4th. Mix and sift all dry ingredients except sugar; if soda is used, sift through a very fine sieve before sifting with other ingredients....

19 minute read

Read Chapter

Mixing Butter Cakes

Mixing Butter Cakes

Cream Butter. —Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add yolks of eggs which have been beaten with a Dover egg beater until lemon-colored and thick. When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. When all milk and flour have been used, beat well; then cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan, having mixt

38 minute read

Read Chapter

Mixing Sponge Cake

Mixing Sponge Cake

Beat yolks of eggs until lemon-colored and thick; add sugar and continue beating; add flour; when well blended, cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan; bake in a round pan with a tube in the center....

13 minute read

Read Chapter

Baking Cake

Baking Cake

For baking both sponge and butter cakes divide the time into quarters. The first quarter, the cake should rise; the second quarter, form a crust and begin to brown; third quarter, continue browning; and fourth quarter, finish browning and shrink from the pan. When baked, this may be determined by pressing crust with the finger; if a depression is left the cake is not done; if the cake springs back and leaves no depression, it is done. Take from oven, invert on a cake cooler, remove paper, turn r

26 minute read

Read Chapter

Time for baking Cake

Time for baking Cake

Thin cakes and individual cakes require from twelve to fifteen minutes to bake; loaf cakes from thirty to sixty minutes according to size. If the cake rises unevenly, the mixture is too thick or the oven is too hot. If the oven seems too hot, when the cake is ready for the oven, put the cake in the oven, but do not close the oven door for the first five or ten minutes of baking....

22 minute read

Read Chapter

To grease Tins

To grease Tins

Warm pans slightly; brush with melted lard, suet, or clarified butter; cover bottom of pan only with tissue paper, then grease the paper. Lard or suet is less apt to brown than butter, but many object to their use; if so, clarify the butter, by melting butter, letting stand until salt has settled to the bottom, then pouring off the liquid butter....

18 minute read

Read Chapter

CAKE

CAKE

Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and salt have been sifted, milk, and chocolate mixed with water. Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour. Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar gradually; when of a creamy consistency, add chocol

16 minute read

Read Chapter

FROSTINGS

FROSTINGS

Beat white of egg, sugar and cocoa for five minutes. Add flavoring, milk and melted butter. Spread on cake when cool. Mix cocoa and sugar; add hot coffee. Stir over fire five minutes. Add salt and spread on cake. Mix chocolate, add other ingredients, and cook until, when dropped in water, a soft ball is formed. Melt chocolate, add other ingredients, and spread on cake. One cup chopped walnuts makes a chocolate walnut frosting. Note. —Confectioner’s sugar varies in thickening properties. Should t

1 minute read

Read Chapter

Fudge Nut Frosting

Fudge Nut Frosting

Add one cup shredded nuts to Fudge Frosting , just before removing from fire. Soak gelatine in cold water; add boiling water, stir until dissolved; add sugar until of consistency to spread. Flavor and use. Use rule for Fudge Frosting ; add one cup shredded cocoanut. Boil sugar, water and cream of tartar until thread is formed. Pour on to the beaten white, and continue beating until of consistency to spread. Melt marshmallows in double boiler. Cook sugar and water until thread is formed. Pour on

1 minute read

Read Chapter

FILLINGS

FILLINGS

Melt chocolate; add hot water. Mix sugar and cornstarch, add yolks of eggs and milk, and cook in double boiler until mixture thickens, stirring constantly. Add flavoring, salt, and chocolate mixture. Melt chocolate, add remaining ingredients except flavoring, and cook in double boiler until it thickens, stirring constantly. Cool and add flavoring. One cup chopped nuts or one cup shredded cocoanut or one cup mixed fruit may be added to this filling. Mix nut meats, egg yolk and powdered sugar; add

2 minute read

Read Chapter

FROZEN DESSERTS

FROZEN DESSERTS

Select a reliable freezer and one which runs easily. Keep the gearing well oiled. Adjust the freezing can in the freezer, making sure that all parts fit and that the crank turns readily. Place ice in bag made of ticking or strong sacking, and with a wooden mallet, pound until very fine. Surround the freezing can with ice and rock salt, using three measures of ice and one of salt, for ice cream and sherbets; two measures of ice and one of salt for sorbets, frappés, etc.; equal measures of ice and

10 minute read

Read Chapter

French Chocolate

French Chocolate

Melt two squares Lowney’s Premium Chocolate, add sugar and boiling water, boil two minutes. Scald the milk with coffee, strain, and add to chocolate with salt and brandy. Beat with Dover egg beater and serve with beaten cream....

10 minute read

Read Chapter

Plain Chocolate

Plain Chocolate

Melt two squares Lowney’s Premium Chocolate, add sugar, salt and boiling water; boil two minutes, add scalded milk and beat with Dover egg beater to prevent scum from forming. Serve very hot....

9 minute read

Read Chapter

Emergency Chocolate

Emergency Chocolate

Mix two teaspoons Lowney’s Always Ready Chocolate Powder with boiling water; boil three minutes, stirring all the time; add scalded milk and cook in double boiler ten minutes; add a few grains of salt and more sugar if needed; beat and serve. This may be made without cooking so long....

14 minute read

Read Chapter

Condensed Milk Chocolate

Condensed Milk Chocolate

Melt chocolate; add sugar, salt, and boiling water in which has been mixed the condensed milk. Boil five minutes. If condensed milk has been sweetened, omit sugar....

8 minute read

Read Chapter

Cocoa for Fifty People

Cocoa for Fifty People

Mix cocoa, sugar and salt. Add cold water, then boiling water, boil five minutes, add to scalded milk. Beat well with Dover egg beater and serve....

8 minute read

Read Chapter

Chocolate for Fifty People

Chocolate for Fifty People

Melt chocolate over hot water, add sugar and water, boil ten minutes. Add salt and scalded milk, beat well. Add vanilla and serve with whipped cream....

8 minute read

Read Chapter

Brandy Cocoa

Brandy Cocoa

Mix four tablespoons Lowney’s Breakfast Cocoa, four tablespoons sugar, and one fourth cup boiling water; when smooth, add four cups scalded milk and cook in double boiler twenty minutes; add one tablespoon brandy and salt; beat and serve; garnish with beaten cream....

12 minute read

Read Chapter

Breakfast Cocoa

Breakfast Cocoa

Mix two tablespoons Lowney’s Breakfast Cocoa, two tablespoons sugar, one eighth teaspoon salt; add two cups boiling water gradually; when smooth, boil five minutes; add two cups scalded milk, beat with a Dover egg beater until frothy....

10 minute read

Read Chapter

Breakfast Cocoa with Condensed Milk

Breakfast Cocoa with Condensed Milk

Mix four tablespoons Lowney’s Breakfast Cocoa with one cup boiling water; boil two minutes; add one and one half cups boiling water which has been mixed with one half cup condensed milk and a few grains salt; bring to the boiling point and serve with or without whipped cream. If condensed milk has not been sweetened, add two tablespoons of sugar to the cocoa....

19 minute read

Read Chapter

Tea

Tea

Scald an agate-ware teapot; put in as many teaspoons tea as cups required. Cover with as many cups of boiling water as there are teaspoons of tea. Serve immediately....

8 minute read

Read Chapter

Russian Tea

Russian Tea

Prepare tea, serving a thin slice of lemon and sugar with each cup....

4 minute read

Read Chapter

Tea Punch

Tea Punch

Prepare tea as for Russian Tea and serve with a thin slice of lemon and lump sugar soaked in brandy....

6 minute read

Read Chapter

Iced Tea

Iced Tea

Make tea. Serve in glasses with crushed ice, with one tablespoon lemon juice in each glass....

5 minute read

Read Chapter

Boiled Coffee No. 1

Boiled Coffee No. 1

Mix coffee, egg and one half cup cold water, add boiling water, boil hard five minutes. Set on back part of range, add other half cup of cold water, let stand five minutes, and serve with hot milk, cream and sugar....

12 minute read

Read Chapter

Coffee No. 2

Coffee No. 2

Use rule for Boiled Coffee , using six cups cold water instead of boiling water....

5 minute read

Read Chapter

Coffee No. 3

Coffee No. 3

Put coffee in cheese cloth bag. Tie, allowing room for coffee to swell. Place in scalded coffee pot, cover with cold water, and boil ten minutes. Remove bag, let stand two minutes on back of range, and serve with hot milk, sugar and cream....

12 minute read

Read Chapter

French Coffee

French Coffee

Place coffee in strainer, add boiling water gradually, and refilter, if liked very strong....

4 minute read

Read Chapter

Iced Coffee

Iced Coffee

Add hot milk to black coffee, flavor with vanilla, and sweeten to taste. Chill; serve in glasses with a tablespoon of chopped ice in each glass....

7 minute read

Read Chapter

Black Coffee

Black Coffee

Allow two tablespoons of coffee for each cup of boiling water. Always make in French coffee pot....

5 minute read

Read Chapter

After Dinner Coffee

After Dinner Coffee

Mix coffee, chicory, egg and cold water, add boiling water and boil five minutes; let stand five minutes on back of range where it will keep hot. Serve without sugar or cream. These same ingredients may be used in the French coffee pot, and the liquid may be poured through the coffee until the required strength is obtained....

16 minute read

Read Chapter

FRUIT BEVERAGES

FRUIT BEVERAGES

Boil two cups of sugar and four cups water until a rich sirup is formed. Add one cup lemon juice. Dilute with ice water. Make the same as Lemonade . Boil sugar and water five minutes; add fruit, ice, Apollinaris, and water to make the punch right strength. One cup maraschino cherries may be added. Boil sugar and water five minutes; add tea, juice, lemons and oranges sliced, and a large piece of ice. Put two lumps of ice in glass; add sugar, milk and wine; shake, strain, and add nutmeg. Chop mint

1 minute read

Read Chapter

Fruits and Nuts

Fruits and Nuts

Fruit is especially wholesome, although not nutritious. The best time to eat fruit is in the morning. Most fruits are improved in flavor by being chilled. A dish of different fruits attractively arranged makes a very acceptable center piece....

12 minute read

Read Chapter

To prepare Fruit for the Table

To prepare Fruit for the Table

Apples should be washed and wiped dry. Berries should be looked over very carefully, and, if dirty, washed by putting in a colander and allowing cold water to run gently over them, or place the colander in a bowl of cold water and raise up and down several times, then drain thoroughly and chill before serving. Cherries should be looked over, and served with their stems on. Bananas should be wiped and chilled. Currants should be washed and drained, and served on the stem. Figs, if the dried ones,

2 minute read

Read Chapter

CANDY

CANDY

Boil all ingredients until a thread is formed when dropped from a spoon. Pour into hot buttered pans, crease, and let stand until hard. Cook in the same way as Butter Scotch No. 1 . Cook all ingredients until brittle when tried in cold water. Pour into hot buttered pans, crease, and cool. Cook sugar, water and cream of tartar until brittle when tried in cold water; add vanilla; pour on to greased platter or marble. Pull as soon as it can be handled. Cook sugar and cream twelve minutes; add butte

33 minute read

Read Chapter

Buttercups

Buttercups

Cook all ingredients until brittle when tried in cold water. Pour on to hot buttered platter; pull when cool enough to handle; shape in a sheet two inches wide, cover with a layer of fondant, then with a layer of molasses candy, press together and cut in inch pieces. Boil ingredients until brittle when tried in cold water. Pour into hot buttered pan; pull when cool enough to handle. Boil until brittle, pour into greased pan, crease, and cool. One cup nut meats may be added just before pouring in

33 minute read

Read Chapter

CANNING AND PRESERVING

CANNING AND PRESERVING

Canned fruits are now more popular with most people than preserved fruits. The expense in preparing them is less, and the natural flavor is retained. To prepare fruit for canning, look over carefully, reject imperfect fruit, and be sure that the fruit is clean. The fruit may be cooked in a saucepan with just enough sugar to make it palatable and water to keep the fruit from burning, and transferred to sterile jars; or it may be put into sterile jars in the first place, and cooked by steam,—the l

3 minute read

Read Chapter

Preserving

Preserving

Equal weights or amounts of fruit and sugar are used in preserving. Select perfect fruit, weigh or measure absolutely accurately, and always cook the fruit long enough to kill all life,—small fruits, one hour, and large fruits until thoroughly tender. Wash, pare, and quarter apples; keep in water until ready to use. Cook sugar and water five minutes; add apples, cook until tender; add lemon juice and rind. Fill jars with apples, then with sirup, and seal. Wash crab apples, and cook in sugar and

10 minute read

Read Chapter

PICKLES

PICKLES

Sweet pickles are prepared from every fruit that can be preserved. Spices are generally tied in a muslin bag and kept in the pickle jar, and the sirup is rich in order to preserve the pickle. Sour pickles should always be cooked in granite or agate-ware kettles, and if desired green, put on to cook in cold vinegar and brought gradually to the boiling point. Alum added to the pickles keeps them crisp. Cut skin from watermelon; cut rind into small pieces about two inches square; cover with water a

5 minute read

Read Chapter

Salted Almonds

Salted Almonds

Heat one tablespoon olive oil in chafing dish; add one cup blanched and dried almonds. Stir until evenly colored. Drain and sprinkle with salt....

7 minute read

Read Chapter

Deviled Almonds

Deviled Almonds

Melt one tablespoon butter in chafing dish. Add one tablespoon chopped red pepper, one tablespoon onion, one half teaspoon salt, and one cup blanched almonds. Cook until almonds are brown....

8 minute read

Read Chapter

Deviled Beef

Deviled Beef

Melt two tablespoons butter, add two tablespoons green pepper, one tablespoon onion, one teaspoon each of salt and lemon juice, one tablespoon flour. Spread on rounds of cold roast beef and sauté in butter; or add one half cup tomato and reheat beef in sauce....

12 minute read

Read Chapter

Bacon and Chicken Livers

Bacon and Chicken Livers

Cut six chicken livers in slices, sprinkle with salt and pepper. Add an equal amount of sliced bacon. Cook together until livers are tender. Add two tablespoons flour, one half teaspoon salt, one cup stock or tomato. Season with Worcestershire and serve hot on toast....

13 minute read

Read Chapter

Bacon and Mushrooms

Bacon and Mushrooms

Wrap eight mushrooms in eight slices of bacon. Cook in chafing dish until mushrooms are tender. Sprinkle with salt and pepper and serve....

7 minute read

Read Chapter

Chicken Livers with Mushrooms

Chicken Livers with Mushrooms

Make a Brown Sauce ; add two cups sliced cooked livers and one cup chopped mushrooms. Reheat and serve on toast. Two tablespoons wine may be added....

9 minute read

Read Chapter

Deviled Bananas

Deviled Bananas

Melt one tablespoon butter, add one tablespoon chopped red pepper, two teaspoons chopped pickles, one teaspoon Worcestershire sauce, one fourth teaspoon salt. Add four bananas cut in four equal parts. Cook five minutes....

9 minute read

Read Chapter

Frizzled Beef

Frizzled Beef

Melt one tablespoon butter, add one tablespoon flour and one half pound dried beef. Cook five minutes, add one half cup stock, few drops onion juice, one half teaspoon Worcestershire Sauce, two eggs well beaten. Cook two minutes and serve....

11 minute read

Read Chapter

Beef with Currant Jelly Sauce

Beef with Currant Jelly Sauce

Make Brown Sauce ; add one cup Currant Jelly and twelve thin slices rare roast beef. Cook until hot and serve....

8 minute read

Read Chapter

Cheese Dreams

Cheese Dreams

Cut twelve thin slices of bread and remove crusts. Cut in halves, cover with a thin slice of American cheese, sprinkle with salt, paprika and cayenne; cover with another slice of bread and sauté on both sides in butter. These are more easily prepared small than large....

13 minute read

Read Chapter

Cheese Custard

Cheese Custard

Melt two tablespoons butter; add one teaspoon each of salt, mustard and paprika. Add two cups cheese, one half cup soft bread crumbs, and one cup milk. Cook five minutes. Add two eggs well beaten; when thoroughly blended, pour on to bread toasted on one side....

13 minute read

Read Chapter

Cheese Omelet

Cheese Omelet

Melt one tablespoon butter; add four eggs slightly beaten, four tablespoons milk, one half teaspoon salt, one cup grated cheese. Cook like a French Omelet over hot water. Serve with or without Tomato Sauce ....

11 minute read

Read Chapter

Welsh Rarebit

Welsh Rarebit

Melt one teaspoon butter, add one teaspoon each of salt, mustard and paprika; add two cups American cheese. When melted, add one half cup cream or ale. Stir vigorously until smooth, and pour over hot buttered crackers or toast....

11 minute read

Read Chapter

Cheese and Tomato Rarebit

Cheese and Tomato Rarebit

Melt one tablespoon butter; add three sliced tomatoes, one half cup milk, one teaspoon salt, two cups cheese. Stir continually until cheese is melted. Add three eggs well beaten. When hot, serve on hot buttered toast....

11 minute read

Read Chapter

Cheese with Red Peppers

Cheese with Red Peppers

Melt two tablespoons butter, add four tablespoons chopped pepper, one half tablespoon chopped onion, one fourth cup grated cheese, one fourth cup cream, four eggs slightly beaten. Cook until well blended and serve on buttered slices of toast....

11 minute read

Read Chapter

Chicken à la Crême

Chicken à la Crême

Make a White Sauce ; add one and one half cups chicken meat, cut in cubes, one half cup mushrooms, cut in slices, and one red pepper, finely chopped. Add more seasoning if required and serve on hot toast. Turkey, veal, lamb, or game may be served in this way....

15 minute read

Read Chapter

Chicken and Mushrooms à la Crême

Chicken and Mushrooms à la Crême

Melt two tablespoons butter; add two tablespoons flour, one cup cream, one half teaspoon salt. Add one cup each of cold cooked chicken, cut in pieces, and cooked mushrooms, also cut in pieces. Serve very hot on buttered toast. A few drops of Tabasco may be added....

14 minute read

Read Chapter

Curried Chicken

Curried Chicken

Add one tablespoon curry powder to Chicken à la Crême ....

3 minute read

Read Chapter

Chicken with Hard-cooked Eggs

Chicken with Hard-cooked Eggs

Cut four hard-cooked eggs in slices, add to two cups creamed chicken with two tablespoons sherry....

5 minute read

Read Chapter

Béchamel Eggs

Béchamel Eggs

Two cups Béchamel Sauce , mixed with four hard-cooked eggs, cut in slices; one half cup sautéd mushrooms. Cook all together five minutes; serve on hot toast....

8 minute read

Read Chapter

Creamed Eggs

Creamed Eggs

Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, few grains cayenne, one cup cream. Cook until thick, add two egg yolks and six hard-cooked eggs, cut in pieces, and serve hot on toast....

10 minute read

Read Chapter

Scrambled Eggs and Tomato

Scrambled Eggs and Tomato

Melt two tablespoons butter; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one half teaspoon salt. When hot, add four eggs slightly beaten; when scrambled, serve on toast....

10 minute read

Read Chapter

Poached Eggs on Toast

Poached Eggs on Toast

May be prepared in chafing dish....

3 minute read

Read Chapter

Creamed Lobster

Creamed Lobster

Melt two tablespoons butter; add one fourth teaspoon salt, few grains cayenne, two tablespoons flour, one cup cream, few gratings nutmeg. Cook ten minutes, add meat from a two-pound lobster cut in small pieces, the grated coral, and one tablespoon butter. One teaspoon Worcestershire and one teaspoon mustard may be added....

14 minute read

Read Chapter

Lobster à la Newburg

Lobster à la Newburg

Melt two tablespoons butter; add one tablespoon flour, one teaspoon salt, few grains cayenne, one cup cream. Cook five minutes; add three egg yolks well beaten, the meat from a two-pound lobster, and just before serving, two tablespoons each of sherry and brandy....

12 minute read

Read Chapter

Lobster with Pimolas

Lobster with Pimolas

Mix one cup Brown Sauce , one cup sliced pimolas, two hard-cooked eggs cut in slices, one fourth teaspoon salt, few gratings nutmeg, and two tablespoons sautéd mushrooms, with two cups lobster meat. Serve when hot with slices of brown bread toast....

12 minute read

Read Chapter

Lobster with Mushrooms

Lobster with Mushrooms

Melt three tablespoons butter; add one cup fresh mushrooms, cut in slices, few drops onion juice, two tablespoons flour, one cup cream or Chicken Stock ; meat from a two-pound lobster and salt, pepper, and cayenne to taste. Serve when hot....

12 minute read

Read Chapter

Lamb Terrapin

Lamb Terrapin

Mix two cups cold cooked lamb, cut in small pieces, two hard-cooked eggs, chopped fine, two tablespoons olive oil. Let stand two minutes. Melt two tablespoons butter; add two tablespoons flour, one teaspoon mustard, one teaspoon Worcestershire Sauce, and one cup Lamb Stock, or milk. Cook five minutes. Add lamb and eggs and serve on graham toast....

15 minute read

Read Chapter

Sautéd Oysters

Sautéd Oysters

Season four dozen large oysters with salt, pepper, onion juice and lemon juice. Dip in crumbs, egg and crumbs, and sauté in butter....

6 minute read

Read Chapter

Fricassee of Oysters and Mushrooms

Fricassee of Oysters and Mushrooms

Melt two tablespoons butter; add one tablespoon flour, one half finely chopped onion, one cup mushrooms, broken in small pieces, one cup Chicken Stock or one cup oyster liquor. Cook five minutes and add two cups oysters drained from their liquor. Reheat; season with salt, pepper, cayenne and Worcestershire Sauce. Serve with Brown Bread Sandwiches....

16 minute read

Read Chapter

Celeried Oysters

Celeried Oysters

Melt two tablespoons butter; add two cups each of celery and oysters. Season with salt, cayenne and lemon juice. Serve hot with crisp toast....

7 minute read

Read Chapter

Shrimps and Tomatoes

Shrimps and Tomatoes

Melt two tablespoons butter; add one can tomatoes; simmer until of purée consistency. Season highly with salt, pepper and onion juice. Add two cups shrimps which have been marinated in French Dressing for one hour. When hot, serve on hot buttered toast....

12 minute read

Read Chapter

Sweetbreads with Bacon

Sweetbreads with Bacon

Cut cooked sweetbreads in inch pieces. Sprinkle with salt, cayenne, lemon juice and onion juice. Wrap in slices of bacon. Skewer, sauté in butter. Serve with Brown Sauce , and garnish with finely chopped celery....

10 minute read

Read Chapter

Calves’ Brains à la Béchamel

Calves’ Brains à la Béchamel

Cut two cups cooked brains in small pieces. Marinate with French Dressing . Melt two tablespoons butter; add four tablespoons chopped peppers, one half cup chopped mushrooms, few drops onion juice, two tablespoons flour, and one cup Chicken Stock . Cook five minutes; add brains; season with salt, cayenne, Tabasco and Worcestershire....

15 minute read

Read Chapter

Buttered Tomatoes

Buttered Tomatoes

Melt one half cup butter; sprinkle six sliced tomatoes with salt and pepper; put in chafing dish; cover and cook twenty minutes. Serve on toast....

7 minute read

Read Chapter

Venison with Currant Jelly

Venison with Currant Jelly

Melt two tablespoons butter; add one quarter teaspoon salt, few grains cayenne, one tablespoon lemon juice, one cup Currant Jelly , one half cup sherry; cook five minutes. Keep hot while cooking slice of venison steak in chafing dish eight minutes. Serve sauce with venison....

13 minute read

Read Chapter

Venison Stew

Venison Stew

Cut one slice venison steak in inch pieces. Cover with Chicken or Veal Stock; simmer until tender, about fifteen minutes; season with salt and pepper; add one cup Currant Jelly and serve....

9 minute read

Read Chapter

Sautéd Bananas

Sautéd Bananas

Peel and cut four bananas in four pieces; melt two tablespoons butter, add two tablespoons sugar, and one half cup sherry; when hot, add bananas, and cook until bananas are hot and tender....

9 minute read

Read Chapter

Hot Fruit Salad

Hot Fruit Salad

Melt two tablespoons butter; add four tablespoons sugar, one quarter cup water, and one quarter cup lemon juice; add two cups mixed fruit, apples, bananas, figs and cherries; when hot, serve with cream sweetened and beaten until stiff....

11 minute read

Read Chapter

Peach Canapé

Peach Canapé

Melt two tablespoons butter; add two cups peaches with skin and stones removed; cook ten minutes; add sugar and lemon juice, and serve on slices of sautéd bread or Sponge Cake ; garnish with cream....

10 minute read

Read Chapter

Pineapple Canapé

Pineapple Canapé

Substitute two cups shredded pineapple for peaches, and follow directions for Peach Canapé . The preparation of food for the sick and convalescent person is even more important than the preparation for the strong and well. Certain points should always be considered. The food should be freshly prepared, daintily served, and if possible different dishes for each meal. The arrangement of the tray is often of great importance. Select attractive dishes and arrange them so that the patient can reach t

29 minute read

Read Chapter

Apple Water

Apple Water

Wash, pare, core, and cut apple into pieces; add water and simmer until tender; strain, add sugar to water, cook five minutes, chill, and serve. If apple is not tart, a small amount of lemon juice may be added to give a more agreeable flavor. Pears, peaches, plums, figs, prunes, raisins, and rhubarb may be used in the same way....

17 minute read

Read Chapter

Barley Water

Barley Water

Mix barley with a small amount of cold water, add to boiling water, and simmer twenty minutes. Season with salt and sugar. Lemon juice may be added if desired....

8 minute read

Read Chapter

Cinnamon Water

Cinnamon Water

Break cinnamon in small pieces, add water, and boil twenty minutes. Strain and serve hot or cold....

5 minute read

Read Chapter

Currant Water

Currant Water

Mix jelly and water, strain, chill, and serve. Cranberry, strawberry, raspberry, blackberry, and plum water may be prepared in the same way....

6 minute read

Read Chapter

Distilled Water

Distilled Water

This may be prepared at home by attaching one end of a curved tube to the spout of the teakettle, and having the other end placed in a jar. The jar should be placed in a kettle of cold water. This condensed steam is distilled water....

13 minute read

Read Chapter

Flaxseed Tea

Flaxseed Tea

Boil flaxseed and water one hour, strain, sweeten, and flavor. Serve hot or cold....

4 minute read

Read Chapter

Grape Water

Grape Water

Wash grapes, mash, add water, simmer ten minutes, strain, chill, and serve....

3 minute read

Read Chapter

Lemonade

Lemonade

Mix ingredients, add crushed ice, and serve ice-cold with straws....

3 minute read

Read Chapter

Oatmeal Water

Oatmeal Water

Boil all ingredients twenty minutes, strain, cool, add water to make of pleasant consistency....

4 minute read

Read Chapter

Tamarind Water

Tamarind Water

Let tamarinds stand in water one half hour, strain, chill, and serve....

3 minute read

Read Chapter

Toast Water

Toast Water

Dry and brown in the oven very thin slices of white or graham bread, break into small pieces, cover with boiling water; when cold, strain and season with salt....

8 minute read

Read Chapter

Sugar Sirup

Sugar Sirup

Boil two minutes, keep in preserve jar, and use when needed....

3 minute read

Read Chapter

Irish Moss Lemonade

Irish Moss Lemonade

Pick over and soak moss in cold water to cover for one half hour; drain, cover with two cups cold water, and cook ten minutes; strain, add lemon juice and Sugar Sirup to taste....

10 minute read

Read Chapter

Milk Punch

Milk Punch

Sweeten milk to taste, add salt and liquor, and pour from one tumbler to another until frothy....

5 minute read

Read Chapter

Egg and Milk Punch

Egg and Milk Punch

Beat yolk; add milk, liquor and sugar, pour into glass; add well-beaten white of egg, stir lightly, and serve....

6 minute read

Read Chapter

Eggnog

Eggnog

Beat white of egg until stiff; add beaten cream and liquor, then well-beaten yolk mixed with sugar and salt. Milk or hot water may be substituted for the cream, and the yolk and white may be beaten together just slightly if a foamy eggnog is disliked....

13 minute read

Read Chapter

Koumiss

Koumiss

Heat four cups milk; cool; when lukewarm, add one fourth yeast cake dissolved in one fourth cup lukewarm water, and two tablespoons sugar. Pour into bottles with patent stoppers, fill two thirds full, cork tightly. Shake; let stand in kitchen six hours, then on ice for twenty-four hours; serve ice cold....

14 minute read

Read Chapter

Egg Cordial

Egg Cordial

Beat white until frothy; add cream and continue beating; add remaining ingredients and serve immediately....

4 minute read

Read Chapter

Orange Egg Cordial

Orange Egg Cordial

Prepare as Egg Cordial , omitting wine and cream, and using the juice of one orange....

5 minute read

Read Chapter

Albuminized Milk

Albuminized Milk

Beat white until frothy; add salt and milk, and continue beating; strain and serve....

4 minute read

Read Chapter

Egg and Lemon

Egg and Lemon

Beat egg, add remaining ingredients, and serve cold....

3 minute read

Read Chapter

Wine Whey

Wine Whey

Scald milk; add wine; let stand until curds separate from whey. Strain and serve hot or cold. Lemon or Vinegar Whey may be prepared in the same way; allow one tablespoon vinegar or two tablespoons lemon juice....

10 minute read

Read Chapter

Barley Gruel

Barley Gruel

Mix barley with cold water and salt; add boiling water and cook in double boiler one half hour; add milk and cook ten minutes more; if too thick, thin with hot milk or cream....

9 minute read

Read Chapter

Entire Wheat Gruel

Entire Wheat Gruel

Mix wheat and cold water, add boiling water and salt, and cook in double boiler one to two hours. Milk may be substituted for water....

7 minute read

Read Chapter

Cracker Gruel

Cracker Gruel

Mix crumbs and milk and cook in double boiler twenty minutes; add salt and serve. Dried bread crumbs may be substituted for cracker crumbs....

7 minute read

Read Chapter

Corn Meal Gruel

Corn Meal Gruel

Mix corn meal, salt and milk; add boiling water and cook in double boiler two hours....

5 minute read

Read Chapter

Flour Gruel

Flour Gruel

Mix flour with cold water, add scalded milk and salt. Cook in a double boiler thirty minutes, stirring often....

6 minute read

Read Chapter

Flour Ball for Flour Gruel

Flour Ball for Flour Gruel

Knead two cups flour into a ball, adding water to form a stiff dough. Tie ball in a linen cloth and boil in deep saucepan ten to twelve hours, keeping the cloth covered with boiling water all of the time. Dry in cloth, remove cloth, and dry ball in oven. This will keep for years. Scrape two tablespoons from the ball; add one fourth cup cold water and two cups scalded milk; cook in double boiler ten minutes, add salt, and serve....

24 minute read

Read Chapter

Oatmeal Gruel

Oatmeal Gruel

Mix oatmeal with cold water; add salt and boiling water, and cook two hours, or better still over night, in double boiler. Strain and serve; thin with hot water or milk if not of the desired consistency....

11 minute read

Read Chapter

Oatmeal Caudle

Oatmeal Caudle

Add one egg yolk and one tablespoon brandy or sherry to Oatmeal Gruel....

4 minute read

Read Chapter

Rice Gruel

Rice Gruel

Mix rice and cold water; add scalded milk and cook in double boiler two hours, stirring occasionally. Strain, add salt, and serve....

6 minute read

Read Chapter

Dry Toast

Dry Toast

Cut stale bread in one quarter inch slices; remove crust or not as preferred. Dry in oven; place on toaster and toast over clear fire, first on one side and then on the other, having both sides a golden brown. Arrange in toast rack or cover with napkin....

13 minute read

Read Chapter

Buttered Toast

Buttered Toast

Prepare bread as for Dry Toast , and spread with butter as soon as taken from toaster....

5 minute read

Read Chapter

Water Toast

Water Toast

Prepare bread as for Dry Toast , dip in hot salted water, drain, and spread with butter....

5 minute read

Read Chapter

Milk Toast

Milk Toast

Toast bread according to receipt for Dry Toast . Mix flour and cold milk; add to scalded milk and cook in double boiler twenty minutes, stirring constantly at first; add salt and butter; dip toast in sauce; serve in hot dish; add remaining sauce....

13 minute read

Read Chapter

Cream Toast

Cream Toast

Prepare in the same way as Milk Toast , substituting cream for milk....

4 minute read

Read Chapter

Brown Bread Toast

Brown Bread Toast

Cut brown bread in thin slices; dry in oven, then toast; butter each slice, and cover with scalded milk....

6 minute read

Read Chapter

Pulled Bread

Pulled Bread

Remove the crust from fresh bread and tear the center in small pieces. Dry in slow oven; the center of biscuits may be prepared in the same way....

8 minute read

Read Chapter

Bread and Butter Sandwiches

Bread and Butter Sandwiches

Cut bread in thin slices; remove crusts; spread with creamed butter; put two slices together; cut in desired shapes. Arrange on fancy plate....

7 minute read

Read Chapter

Raw Beef Sandwiches

Raw Beef Sandwiches

Cut bread in thin slices; remove crusts; shape and spread with raw beef. Serve as soon as made....

6 minute read

Read Chapter

To scrape Raw Beef

To scrape Raw Beef

Buy bottom or top of round of beef; wipe, then scrape with a teaspoon; there should be nothing but fiber left when all meat is scraped....

8 minute read

Read Chapter

Fig Sandwiches

Fig Sandwiches

Fill bread and butter sandwiches with stewed figs....

3 minute read

Read Chapter

Beef Juice

Beef Juice

Buy one half pound from top of round; wipe, and set in oven five minutes; cut in thin slices, squeeze, using meat press or lemon squeezer. Serve in warm, not hot cups, with salt or not....

10 minute read

Read Chapter

Beef Tea

Beef Tea

Wipe one half pound of round steak; remove all fat; cut in small pieces; add one cup cold water; place in preserve jar, cover, and let stand ten minutes; place jar on trivet in saucepan surrounded with cold water. Heat gradually on back of range; keep water just simmering for one hour. Strain, add salt, and serve in hot cup....

17 minute read

Read Chapter

Beef Essence

Beef Essence

Wipe one half pound round steak; remove fat; chop very fine; place in fruit jar; cover, place jar on trivet, surround with cold water, and keep water just bubbling for one and a half hours. Strain, press meat to extract all juice, season, serve in hot cup....

13 minute read

Read Chapter

Frozen Beef Tea

Frozen Beef Tea

Prepare Beef Tea, pour into glass, surrounded with ice and salt, and freeze, turning glass often, and scraping the frozen part into the liquid....

7 minute read

Read Chapter

Scraped Beef Balls

Scraped Beef Balls

Prepare scraped beef according to rule. Season; shape in round balls about the size of marbles; cook in hissing hot frying pan; keep pan constantly in motion, and cook balls two minutes. Serve on small strips of toasted bread; garnish with parsley....

12 minute read

Read Chapter

Mutton Broth

Mutton Broth

Wipe two pounds neck of mutton; remove all fat and cut off skin; cut meat in small pieces. Put meat and bones in kettle; add four cups cold water, and simmer gently several hours; add salt to taste. Strain, let stand over night to cool; in the morning remove fat, reheat, and serve with two tablespoons cooked rice in broth....

17 minute read

Read Chapter

Chicken Broth

Chicken Broth

Cut up a three-pound fowl; remove skin and all fat. Put in soup kettle; add ten cups cold water, and simmer until meat falls from bones. Strain; let stand over night to cool; remove fat; reheat, season with salt, and serve with Boiled Rice or Croûtons ....

14 minute read

Read Chapter

Clam Broth

Clam Broth

Wash one dozen clams, put in kettle, cover, and cook until shells open. Strain clam liquor through cheese cloth and serve very hot....

6 minute read

Read Chapter

Rennet Custard

Rennet Custard

Mix sugar, brandy and salt. Heat milk until lukewarm; add rennet and other ingredients; pour into serving dish and let stand until a firm curd is formed, then chill. Serve with cream and sugar....

9 minute read

Read Chapter

Calf’s Foot Jelly

Calf’s Foot Jelly

Cook the calf’s foot in cold water, slowly, for four hours. Skim often while cooking. Strain; let stand over night. Remove fat; add whites of eggs slightly beaten, and bring slowly to the boiling point, stirring all of the time; boil one minute, strain through cheese cloth, add remaining ingredients, and pour into molds. Chill and serve....

16 minute read

Read Chapter

Strawberry Whip

Strawberry Whip

Hull and wash the strawberries, add sugar and lemon juice. Beat the whites of eggs until stiff, add other ingredients, and serve ice-cold in frappé glasses....

7 minute read

Read Chapter

Arrowroot Blanc Mange

Arrowroot Blanc Mange

Mix arrowroot, salt and sugar; add milk, a little at a time, until the mixture is smooth, then add the remainder, and cook in double boiler one half hour, stirring all the time. Add flavoring, pour into molds, and serve with Soft Custard or cream....

13 minute read

Read Chapter

Stewed Prunes

Stewed Prunes

Wash prunes; soak over night in water to cover; cook slowly, in same water, until tender. A small amount of sugar and lemon juice may be added if desired....

8 minute read

Read Chapter

Stewed Figs

Stewed Figs

Wash figs; cut in pieces; for each cup of figs add one quarter cup cold water, simmer one hour; add sugar and lemon juice if allowed....

7 minute read

Read Chapter

Oatmeal Wafers

Oatmeal Wafers

Mix butter and milk; when cool, add remaining ingredients. Roll very thin, shape in squares, and bake in a slow oven....

7 minute read

Read Chapter

Hoe Cake

Hoe Cake

Mix salt and corn meal, add boiling water, let stand ten minutes. Add baking powder and sufficient milk to make a stiff batter. Grease a griddle; when hot, drop the mixture by spoonfuls on to it. When brown put a piece of butter on top of each cake and turn....

14 minute read

Read Chapter

Corn Pone

Corn Pone

Butter pan; sprinkle with dry meal. Mix corn meal, salt, and water. Heat pan, pour in pone mixture, and bake in hot oven....

6 minute read

Read Chapter

Virginia Waffles

Virginia Waffles

Cook meal in boiling water twenty minutes. Mix and sift dry ingredients and add alternately with milk. Add eggs well beaten, and melted butter. Cook as waffles....

8 minute read

Read Chapter

Virginia Spoon Bread

Virginia Spoon Bread

Mix the lard with the hot hominy; when cool, add cream, eggs well beaten, corn meal mixed and sifted with baking powder, melted butter, and salt. Bake in buttered agate-ware pan thirty to forty minutes....

10 minute read

Read Chapter

Gumbo

Gumbo

Dress the fowl and cut in pieces for serving. Pour pork fat into frying pan, when hot add onion, seasoned fowl, and cook until fowl is brown and tender; add remaining ingredients and cook one hour....

10 minute read

Read Chapter

Oyster and Clam Chowder

Oyster and Clam Chowder

Parboil potatoes. Remove heads from clams. Put pork fat in kettle, add onion, soft part of clams, potatoes, tomatoes, and water. Cook slowly one hour. Melt butter, add flour, and add to clam mixture. Cook five minutes, add seasonings and oysters; serve as soon as oysters are heated through....

14 minute read

Read Chapter

Crab Bisque

Crab Bisque

Melt butter; add onion and pepper, and cook five minutes; add flour; when well blended add tomatoes cut in pieces; cook two minutes; add scalded milk and crab meat; cook until heated through, season, pour over croûtons, and serve....

11 minute read

Read Chapter

Chicken Okra Soup

Chicken Okra Soup

Chop ham, onion, chicken and red pepper, and sauté; add consommé and cook one hour. Slice okra, add with tomato to consommé, cook one half hour. Add oysters, cook until edges shrivel, season and serve....

10 minute read

Read Chapter

Stewed Terrapin

Stewed Terrapin

Cut terrapin meat in dice, cover with cold water, and cook slowly one half hour. Mix the yolk of one hard-cooked egg with one teaspoon butter, add one fourth cup cream, season with salt, nutmeg, paprika; add terrapin meat, cook five minutes; add one tablespoon sherry, and serve on toast. This amount is right for one terrapin....

16 minute read

Read Chapter

Jugged Hare

Jugged Hare

Dress a hare. Disjoint, season with salt and pepper, and dredge with flour. Cook one quarter cup salt pork cubes in a frying pan, add hare, and cook until brown. Arrange layers of hare, chopped onion, and salt pork cubes in deep baking dish; add one cup each of stock or water and stewed tomato. Cook in slow oven three hours. Remove hare, strain liquor, and thicken with two tablespoons each of butter and flour cooked together; add one half cup sherry and pour around hare. Garnish with Boiled Rice

26 minute read

Read Chapter

Lamb, Creole Style

Lamb, Creole Style

Melt butter; add pepper and onion, cook five minutes; add flour; when blended, add stock and tomato; when mixture boils, add remaining ingredients; when meat is heated through, serve on a hot platter and garnish with Boiled Rice ....

11 minute read

Read Chapter

Chicken Tamales

Chicken Tamales

Chop the chicken meat. Chop peppers and onion and soak in vinegar one hour. Drain, add remaining ingredients. Shape like croquettes. Roll in corn meal and wrap in corn husks. Tie the ends to keep the mixture in. Steam three hours. Dry in oven ten minutes....

13 minute read

Read Chapter

Stuffed Squash

Stuffed Squash

Cut a summer squash in halves. Scoop out pulp, strain in cheese cloth. To the pulp add an equal amount of cracker crumbs and twice as much chopped ham or veal or shrimps. For four cups of the above mixture, add the following: Melt two tablespoons butter, add two tablespoons finely chopped pepper, one tomato cut in pieces, and one beaten egg. Add the squash mixture, and cook ten minutes. Fill squash shells and bake ten minutes....

21 minute read

Read Chapter

Sweet Potato Pone

Sweet Potato Pone

Cream the butter, add sugar; when creamy add remaining ingredients, beat well, pour into a buttered pan, and bake one hour in a moderate oven....

7 minute read

Read Chapter

Maryland Artichokes

Maryland Artichokes

Melt butter, add remaining ingredients, cook ten minutes, and serve on hot buttered toast....

4 minute read

Read Chapter

Crabs, Creole Style

Crabs, Creole Style

Boil the crabs, remove the meat. Melt butter, add onion and cook until yellow; add flour; when smooth add tomatoes. Cook ten minutes; add seasonings and crab meat. Serve on slices of hot buttered toast and garnish with strips of red pepper....

12 minute read

Read Chapter

Alabama Salad

Alabama Salad

Chop onions very fine. Pare and slice cucumbers, sprinkle with salt, cover with ice water and let stand one hour. Drain, add onions, sprinkle with cayenne, and dress with cream and vinegar mixed together. Serve on lettuce leaves....

10 minute read

Read Chapter

Orange Salad

Orange Salad

Peel the oranges, and remove as much of the white skin as possible. Slice in very thin slices. Mix olive oil, vinegar, and salt. Pour over oranges; let stand one half hour. Remove oranges, and pour over them wine and sugar. Let stand in refrigerator one hour. Serve on shredded lettuce. This salad is especially good to serve with game....

16 minute read

Read Chapter

Southern Potato Salad

Southern Potato Salad

Cut six potatoes into uniform cubes. Cover cubes with boiling water; add two slices onion, one and one half teaspoons salt, and cook until potatoes are tender. Drain, cover with French Dressing when cool, chill and serve on shredded lettuce....

12 minute read

Read Chapter

Southern Salad

Southern Salad

Mix all the ingredients and marinate with French Dressing . Drain, arrange on crisp lettuce leaves and garnish with Mayonnaise Dressing ....

7 minute read

Read Chapter

Louisiana Chow Chow

Louisiana Chow Chow

Peel onions and cook in boiling water ten minutes. Drain. Boil salt and water five minutes; add the vegetables, and let stand twenty-four hours. Drain. Put in preserving kettle; add remaining ingredients, and simmer two hours. Put into sterilized jars and seal....

12 minute read

Read Chapter

Lady Baltimore Cake

Lady Baltimore Cake

Cream butter; add sugar. Beat yolks and whole egg; add salt, and add to sugar mixture. Mix and sift flour and baking powder, and add to egg mixture alternately with milk. Beat whites until stiff; add flavoring; add to egg mixture. Bake in buttered layer cake pans twenty minutes. Fill with Baltimore Filling , and frost with Boiled Frosting . Boil sugar and water until a thread is formed. Pour on to the beaten whites; add lemon juice, and beat until creamy; add nuts and cherries and use for fillin

26 minute read

Read Chapter

Virginia Fruit Cake

Virginia Fruit Cake

Cream butter, add sugar; when creamy add eggs well beaten, and remaining ingredients. Bake in an angel cake pan about two hours....

6 minute read

Read Chapter

Orange Cakes

Orange Cakes

Cream butter; add sugar, flour in which baking powder has been sifted, alternately with milk; beat well, add well-beaten eggs and finely chopped orange peel. Drop from a teaspoon on to a buttered sheet; bake in a quick oven....

11 minute read

Read Chapter

Maryland Cookies

Maryland Cookies

Mix and sift flour, sugar and cocoa; add butter, chop until well blended. Roll very thin, sprinkle with granulated sugar, cut with cooky cutter, bake on a buttered sheet in a moderate oven....

9 minute read

Read Chapter

Baltimore Cookies

Baltimore Cookies

Heat molasses and suet; when well mixed add remaining ingredients. Drop from a teaspoon on to a buttered sheet; bake in a slow oven....

7 minute read

Read Chapter

Cocoa Macaroons

Cocoa Macaroons

Mix and sift dry ingredients; add eggs well beaten and lemon juice. Roll in small marbles, dip in cinnamon and sugar. Bake on a sheet in a quick oven....

8 minute read

Read Chapter

Pecan Pralines

Pecan Pralines

Boil sugar and water together, add nuts and butter; cook five minutes, remove from stove, beat one minute, then drop by spoonfuls on to a buttered pan....

8 minute read

Read Chapter

Maple Cocoanut Pralines

Maple Cocoanut Pralines

Mix all ingredients and boil until the whole mixture is a mass of bubbles. Pour on to a buttered platter or marble slab and mark when cool....

8 minute read

Read Chapter

Baltimore Cup

Baltimore Cup

Mix the ingredients, sweeten to taste, and chill. Serve Raspberry Sherbet in bottom of champagne glasses, pour over sherbet fruit mixture, garnish with raspberries....

7 minute read

Read Chapter

Chocolate and Fruit Macedoine

Chocolate and Fruit Macedoine

Arrange chilled shredded pineapple, bananas cut in cubes, and preserved peaches or pears in champagne glasses, sprinkle with lemon juice, pour over whole Chocolate Sauce, and garnish with beaten cream, angelica and candied cherries....

10 minute read

Read Chapter

Chocolate Junket

Chocolate Junket

Scald milk, cool slightly, add sugar, water and chocolate; when thoroughly dissolved add crushed junket tablet, salt and wine. Turn into serving dish, keep in warm place until thick, then chill. Garnish with beaten cream and chopped nuts....

10 minute read

Read Chapter

Chocolate Pudding

Chocolate Pudding

Melt butter, add remaining ingredients, except chocolate; when thoroughly mixed add melted chocolate. Pour into buttered individual molds. Cover and steam one and one half hours. Serve with Cream Sauce ....

9 minute read

Read Chapter

Mississippi Custard

Mississippi Custard

Beat yolks of eggs, add sugar and salt. Scald the milk, pour on to egg mixture, cook in double boiler until mixture thickens. Beat whites of eggs until stiff; place in purée sieve. Pour over them one quart of boiling water to which has been added the lemon juice. Arrange the custard and whites of eggs in layers in serving dish, sprinkling each layer with sherry wine. Have the whites of eggs on the top layer, dredge with granulated sugar, chill and serve....

23 minute read

Read Chapter

Orange Pudding

Orange Pudding

Pour milk over bread crumbs. Beat eggs, add other ingredients. When blended add bread and milk mixture. Steam in individual molds or one half pound baking powder boxes three fourths of an hour. Remove to serving dish; garnish with slices of orange and Hard Sauce served in Orange Baskets....

14 minute read

Read Chapter

Georgia Cream

Georgia Cream

Line a mold with Lemon Jelly . Make a custard with milk, eggs and sugar; add gelatine, and stir until mixture begins to thicken, then add fruit and nuts. Pour this mixture into the center of the mold, leaving the Lemon Jelly border. Chill, and serve with sweetened cream....

15 minute read

Read Chapter

Orange Roly Poly

Orange Roly Poly

Mix flour, salt and baking powder, add lard, and chop until fine like meal; add milk, shape in oblong piece spread with oranges and orange peel, and sprinkle with sugar. Roll like a jelly roll, pinch the edges together. Place on plate in steamer and steam one and one half hours. Serve with Orange Sauce ....

16 minute read

Read Chapter

Chestnut Cream

Chestnut Cream

Shell the chestnuts, boil and mash. Scald milk; add sugar and eggs, and cook until of a creamy consistency. Mix gelatine and cold water. Add to custard mixture. When well blended add chestnuts and flavoring. Pour into mold, chill, serve garnished with beaten cream....

12 minute read

Read Chapter

Pineapple Sponge

Pineapple Sponge

Mix pineapple, sugar, and one half cup water. Cook twenty minutes; add gelatine which has been soaked in one quarter cup water. Strain, set on ice to chill. When it begins to thicken add seasonings and beaten whites. Beat until stiff. Mold, chill and serve....

14 minute read

Read Chapter

Baked Beans

Baked Beans

Soak beans over night, drain, cover with cold water and simmer until tender when pierced with a darning needle. Drain, pour one half of beans into bean pot; add salt, sweetening and mustard. Place salt pork which has been scored on top of beans, cover with remaining beans and cover whole with boiling water. Cover bean pot and bake in a slow oven eight hours. Uncover the last hour of cooking. Many people cook one small onion with the beans. To score pork, cut the pork rind into small squares....

25 minute read

Read Chapter

Oatmeal Muffins No. 2

Oatmeal Muffins No. 2

Scald milk; add oatmeal and shortening; let stand until cool. Dissolve yeast in lukewarm water, add molasses, combine mixtures, add entire wheat and salt, knead, let rise, knead, shape, let rise, and bake....

10 minute read

Read Chapter

Oatmeal Wafers No. 2

Oatmeal Wafers No. 2

Beat egg, add remaining ingredients, drop from a teaspoon on to a buttered sheet. Bake in a moderate oven....

6 minute read

Read Chapter

Flaked Rice Macaroons

Flaked Rice Macaroons

Substitute one and one half cups flaked rice for the rolled oats, and follow the directions for Oatmeal Wafers....

6 minute read

Read Chapter

Boiled Kale

Boiled Kale

Remove leaves, reject stalks, wash in several waters. Cook in boiling salted water. Drain, season, and serve like spinach....

5 minute read

Read Chapter

German Cabbage

German Cabbage

Chop cabbage and soak in cold water. Melt bacon fat, add onion, cook five minutes; add cabbage, salt, cayenne and nutmeg, cook until cabbage is tender. It should steam, and no water should be added. Add sugar and vinegar, cook five minutes, and serve....

12 minute read

Read Chapter

Vegetable Croquettes

Vegetable Croquettes

Melt butter, add flour; when blended, add tomato, cook five minutes, add remaining ingredients, chill, shape, and fry....

5 minute read

Read Chapter

Salt Mackerel

Salt Mackerel

Soak the mackerel over night in cold water to cover. In the morning drain, wash, rinse in cold water, and place flesh side up in dripping pan. Cover with milk, and cook in a moderate oven about twenty minutes. Melt butter, add flour; when well blended, mix with milk in pan, and cook five minutes. Serve on hot platter and pour sauce over fish, sprinkle with pepper....

18 minute read

Read Chapter

Fish Balls

Fish Balls

Shred the codfish and press into the cup, put the potatoes in a saucepan, add fish, and cover with boiling water. Cook until potatoes are tender but not mushy. Drain in a colander, mash thoroughly. Add salt, pepper and butter, beat with a fork until light and fluffy, add egg well beaten and beat again. Shape into balls or drop from a tablespoon. Fry in deep fat, drain on brown paper, serve hot....

20 minute read

Read Chapter

Salt Fish Cakes

Salt Fish Cakes

Soak the fish one or two hours. Drain, cover with cold water, and simmer until fish is tender. Drain and chop. Add mashed potato and seasonings, beat well, shape into round flat cakes, and sauté in hot pork fat. Serve on hot platter and garnish with crisp cubes of fat salt pork....

15 minute read

Read Chapter

Fresh Fish Cakes

Fresh Fish Cakes

Substitute two cups of cooked fresh fish for the salt codfish, and proceed as for Salt Fish Cakes . Mix fish and potatoes and beat well, add cream and seasonings. Beat yolks of eggs until lemon-colored and thick, add to fish mixture, when thoroughly blended add stiffly beaten whites, carefully cutting and folding them in. Pour into a buttered baking dish, bake in a moderate oven about thirty minutes....

21 minute read

Read Chapter

Codfish Omelet

Codfish Omelet

Melt butter, add flour, when blended add scalded milk and codfish, cook two minutes. Beat yolks of eggs until lemon-colored and thick; add fish mixture. Beat whites until stiff, cut and fold beaten whites into fish mixture. Cook like Foamy Omelet ....

12 minute read

Read Chapter

Fish Pudding

Fish Pudding

Press the fish through a purée sieve, season, add White Sauce , and beat well. Beat yolks of eggs until lemon-colored and thick, add to fish mixture. Cut and fold in the stiffly beaten whites of eggs, and bake in moderate oven twenty minutes....

12 minute read

Read Chapter

Smoked Herring

Smoked Herring

Cover herring with boiling water. Let stand twenty minutes. Drain, skin, and broil over a clear fire ten minutes, or bake in oven fifteen minutes. Spread with butter and serve hot....

9 minute read

Read Chapter

Corned Beef Hash No. 2

Corned Beef Hash No. 2

Mix all the ingredients. Grease an iron frying pan, heat, add hash, spread evenly, cover, and cook slowly one hour. Fold, turn, and serve....

8 minute read

Read Chapter

Vegetable Hash

Vegetable Hash

Melt the fat in an iron frying pan; when hissing hot, pour in the above ingredients, spread evenly, cover, and cook slowly one half hour. Fold, turn, and serve....

8 minute read

Read Chapter

Lamb Stew

Lamb Stew

Brown the onions in hot fat, cut meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours. Parboil potatoes. Add rice when meat has cooked one hour. Add parboiled potatoes one half hour before serving. Add tomato ten minutes before serving. Season with salt and pepper. The tomato may be omitted and one cup of water substituted....

17 minute read

Read Chapter

Scalloped Mutton

Scalloped Mutton

Arrange the macaroni, mutton, and Tomato Sauce in layers, sprinkle each layer with salt and pepper, cover the top with the cracker crumbs which have been mixed with the butter, bake until the crumbs are brown....

11 minute read

Read Chapter

Barbecued Lamb

Barbecued Lamb

Remove the bones from the lamb and tie in a roll. Place lamb on trivet in dripping pan, and pour the remaining ingredients over it. Cook in moderate oven, baste every ten minutes. Allow twenty minutes to the pound for cooking. Serve with Tomato Sauce ....

13 minute read

Read Chapter

Veal Balls

Veal Balls

Mix the ingredients and shape into balls. Sauté in salt pork fat. Cover with Curry Sauce and cook in oven one hour. Serve on a bed of rice or macaroni....

9 minute read

Read Chapter

Stewed Kidneys on Toast

Stewed Kidneys on Toast

Remove thin skin from kidneys and cut in small pieces; soak in cold water to cover for one hour. Drain, add two cups water and onion, and simmer until kidneys are tender. Melt butter, add flour and seasonings, and thicken water in which kidneys were cooked; cook five minutes. Arrange kidneys on toast, and strain sauce over them. Serve immediately....

17 minute read

Read Chapter

Stewed Heart

Stewed Heart

Wash the hearts (calves’ or lambs’ hearts are the most tender). Sprinkle with salt and pepper and dredge with flour. Sauté in pork fat, adding onion when half sautéd. Cover with water and cook in covered dish in a slow oven for about three hours, adding more water if needed. Arrange hearts on platter, strain gravy over them, and garnish with toast points....

17 minute read

Read Chapter

Calf’s Heart Stuffed

Calf’s Heart Stuffed

Wash the heart, stuff-with Cracker Stuffing. Sew. Arrange one half cup each of onions and carrots in the bottom of a baking dish, place the heart on this bed. Sprinkle with salt and pepper, dredge with flour, and bake two hours. Baste often with pork fat. Remove from pan and make a brown gravy, using three tablespoons of the fat from the pan, adding three tablespoons flour and one and one half cups boiling water. Serve gravy around heart....

22 minute read

Read Chapter

Liver Loaf

Liver Loaf

Wash the liver and chop, cook in boiling water five minutes, drain, add bread crumbs and chop, add remaining ingredients, and press into bread pan. Cover, and bake one hour in slow oven....

9 minute read

Read Chapter

Nut Loaf

Nut Loaf

Soak the crumbs in milk until soft, add remaining ingredients. Pour into bread pan, baste with water, butter, or pork fat, and bake one hour. Serve hot or cold with Tomato Sauce ....

9 minute read

Read Chapter

Mutton Pot Roast

Mutton Pot Roast

Wipe, roll, and skewer the forequarter of mutton from which the bones have been removed. Brown in a small amount of fat in a hot frying pan. Parboil four potatoes. Drain. Put a layer of potatoes in deep pudding dish, cover with a layer of sliced onions, sprinkle with flour, salt, and pepper. Put the meat on the vegetables and add one cup water or stock. Cover and cook in a slow oven three hours. Add more liquid if needed, but if the oven is right, no more should be necessary....

25 minute read

Read Chapter

Sautéd Salt Pork

Sautéd Salt Pork

Cut salt pork in one fourth inch slices, cover with boiling water, and cook five minutes. Drain, arrange in frying pan, and cook slowly for five minutes, then more rapidly until crisp and brown on both sides....

11 minute read

Read Chapter

Salt Pork in Batter

Salt Pork in Batter

Cut salt pork in thin slices, cover with boiling water, and cook five minutes. Drain and sauté, or dip in Fritter Batter , and sauté in pork fat or fry in deep fat....

10 minute read

Read Chapter

Broiled Kidneys

Broiled Kidneys

Remove the thin skin from the kidneys, and cut in one fourth inch slices. Wash, soak in acidulated water one half hour. Drain, season, dip in butter, then in crumbs, and broil five minutes. Serve on hot platter with Maître d’Hôtel Butter ....

12 minute read

Read Chapter

Pot Roast

Pot Roast

Season a solid piece of beef, either the round or vein, with salt and pepper. Dredge with flour. Brown in a frying pan with a small amount of fat. Place in kettle, add one cup boiling water, cover closely, and cook in slow oven until meat is tender. If the water cooks away, add just enough to keep the meat from burning. Serve hot with Brown Gravy or Tomato Sauce ....

21 minute read

Read Chapter

Cottage Pie

Cottage Pie

Put meat in casserole, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with the mashed potato, and spread on top of meat; bake in hot oven until potato is brown....

10 minute read

Read Chapter

Rice with Cheese

Rice with Cheese

Arrange rice and cheese in alternate layers in buttered baking dish, add remaining ingredients, allowing sufficient milk to moisten. Cover with buttered cracker crumbs. Bake until crumbs are brown....

8 minute read

Read Chapter

Cottage Cheese

Cottage Cheese

Pour sour milk into a cheese cloth. When all of the whey has drained through, season the curd with salt, add a very small amount of butter or cream, and form into balls. Chill and serve. If the curd is not thick, it may be necessary to heat the sour milk, but heat is apt to make the curd tough....

17 minute read

Read Chapter

Cranberry Sauce

Cranberry Sauce

Boil sugar and juice seven minutes, add butter, and serve....

3 minute read

Read Chapter

Sour Cream Gingerbread

Sour Cream Gingerbread

Mix and sift the dry ingredients three times. Beat egg, add cream, molasses, and remaining ingredients, and beat until smooth. Pour into buttered pan and bake in moderate oven twenty to thirty minutes....

9 minute read

Read Chapter

Peach Tapioca

Peach Tapioca

Cover peaches with cold water and soak over night. Cover tapioca with cold water and soak two hours. Drain tapioca, add boiling water and salt, and cook in double boiler until transparent. Drain peaches, add sugar, and cook in double boiler until tender; add lemon juice. Put peaches in bottom of baking dish, pour over tapioca mixture, and bake twenty minutes. Serve hot or cold with sugar and cream....

19 minute read

Read Chapter

Apricot Tapioca

Apricot Tapioca

Prepare the same as Peach Tapioca , substituting one cup apricots for the peaches....

4 minute read

Read Chapter

Rhubarb and Raisin Pudding

Rhubarb and Raisin Pudding

Arrange ingredients in layers, having crumbs on top layer. Dot over with butter. Cover and cook one hour....

6 minute read

Read Chapter

Gooseberry Trifle

Gooseberry Trifle

Soak tapioca over night. Cook in boiling water until transparent. Cook gooseberries and sugar together until soft; add lemon juice. Combine mixtures and serve cold....

7 minute read

Read Chapter

Cranberry Puffs

Cranberry Puffs

Mix and sift dry ingredients, add shortening, and chop until mealy; add well-beaten eggs and cranberries. Pour into popover bowls and steam one and one half hours. Serve with Cranberry Sauce ....

9 minute read

Read Chapter

Tapioca and Prune Pudding

Tapioca and Prune Pudding

Soak tapioca over night. Cook in double boiler until transparent. Soak prunes over night. Drain, add one cup water, and simmer until tender. Remove stones and cut prunes in pieces. Add seasonings to tapioca. Arrange tapioca and prunes in layers in a buttered pudding dish. Cover, bake in a moderate oven one half hour. Serve with sugar and milk....

17 minute read

Read Chapter

Rhubarb Pudding

Rhubarb Pudding

Butter the bread, arrange buttered bread, rhubarb cut in small pieces, and sugar in layers in buttered baking dish. Steam one hour and bake uncovered one half hour....

8 minute read

Read Chapter

Apple Compote with Rice

Apple Compote with Rice

Cook sugar and water together ten minutes. Pare, core, and cut apples in thick round slices. Add lemon slices to sirup, and cook apples, a few slices at a time, until all are cooked. Arrange rice in bottom of serving dish. Arrange slices of apple overlapping each other, on top of rice. Boil the sirup until thick, and pour over apples. Cool and serve. Pears, peaches, or oranges may be substituted for apples....

21 minute read

Read Chapter

Cocoanut Custard

Cocoanut Custard

Scald milk, add cornstarch which has been mixed with a small amount of cold milk, cook ten minutes. Mix other ingredients, add to cornstarch mixture, cook one minute. Pour into serving dish. Chill and serve. We also call attention to the following economical dishes given elsewhere in the book and to be found in the Index ....

16 minute read

Read Chapter

GLOSSARY

GLOSSARY

Anchovy —A fish caught in the Mediterranean. Anchovy Essence —Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms. Angelica —A plant, the stalks of which are preserved, used for decorating. Appetizers —Cold hors d’œuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial. Aspic —Savory jelly. Au , Aux —To or with. Baba Cakes —Sweet Cakes raised with yeast. Bain-marie —A double boiler. Bisque —A paste or purée.

3 minute read

Read Chapter

HOW TO USE A COOK BOOK

HOW TO USE A COOK BOOK

Read it thoroughly , especially the introductions to chapters and the whole of Part I , where the sections on Marketing, Methods of Cooking, and Just How will be helpful to everybody and the other sections useful for special purposes. It is important to know the difference between frying and sautéing and between boiling and simmering; how to clarify fat; how to egg and crumb, and many other things that are treated in Part I and cannot be repeated in the receipts. At the beginning of the chapter

2 minute read

Read Chapter

THE GROWTH AND PREPARATION OF COCOA

THE GROWTH AND PREPARATION OF COCOA

Cocoa and chocolate are the roasted and ground product of the beans of a delicate tropical tree, usually grown in the shade of larger and hardier trees and known as “Theobroma Cacao.” This name was given to it by the distinguished botanist, Linnæus, out of compliment to its delicious flavor and nutritious qualities,—the word meaning “the food of the gods.” The beans are obtained from large pods shaped somewhat like cucumbers, which grow on the trunk and lower branches of this tree. Cocoa has not

5 minute read

Read Chapter

KNOWLEDGE OF FOOD is the foundation of housekeeping

KNOWLEDGE OF FOOD is the foundation of housekeeping

Good food means health Variety in food induces appetite and good digestion Pure food should be insisted on. It goes further, nourishes more, and saves doctors’ bills You can eat freely of Lowney’s Chocolate Bonbons, because they are pure Lowney’s Cocoa is all cocoa The Lowney Products are all wholesome as well as delicious Obvious punctuation errors repaired. Six blank pages one presumes for recipes and notes of the book’s owner, were originally located after page 422. Page 21, “a là” changed to

1 minute read

Read Chapter