29 chapters
19 hour read
Selected Chapters
29 chapters
GESINE LEMCKE
GESINE LEMCKE
“Eating is a Necessity, But Cooking is an Art.” I ASK every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions: Weigh and measure all ingredients exactly, and have everything ready to mix before you commence. If you measure your ingredients by means of a cup be sure you use one which holds half a pint. Use neither more nor less of anything than th
1 minute read
Read Chapter
Read Chapter
PREFACE.
PREFACE.
1. Wine Chaudeau. — Into a lined saucepan put ½ bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½ lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point; then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or baked pudding. 2. White Wine Sauce. — Over the fire place a saucepan containing 2 cups white wine, 4 tablespoonfuls sug
58 minute read
Read Chapter
Read Chapter
SAUCES.
SAUCES.
7. Madeira Sauce, No. 2. — Mix 1 tablespoonful flour with 1½ spoonfuls butter; add 1½ cups boiling water; boil 3 minutes, stirring constantly; remove from the fire, add ½ cup Madeira and 3 tablespoonfuls sugar. 8. Butter Sauce. — In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful butter in small pieces; continue stirring and boil for a few minutes. 9. Sherr
19 minute read
Read Chapter
Read Chapter
SYRUPS.
SYRUPS.
73. Plain or Sugar Syrup. — Dissolve 4 pounds white sugar, 1 quart cold water and the beaten white of 1 egg; stir until sugar is dissolved; simmer for 3 minutes; skim well, strain through a fine flannel bag and bottle in well corked bottles. 74. Pineapple Syrup. — Pare and cut some large, ripe pineapples into small pieces; put them in a stone jar or large bowl; sprinkle a little sugar between and let the pineapples stand covered with a cloth in cellar for 36 hours, or until they have bubbles on
6 minute read
Read Chapter
Read Chapter
EXTRACTS AND ESSENCES.
EXTRACTS AND ESSENCES.
94. Essence of Lemon. — Grate the rind of 12 lemons; put this in a bottle with 1 pint alcohol and 1 teaspoonful lemon oil; cork bottle tightly; set in a warm place; shake every day and after 2 weeks it will be ready for use. 95. Essence of Vanilla. — Take 1 ounce vanilla beans; split each bean in two (lengthwise); then cut into small pieces; put these into a large bottle with 1 pint alcohol and 1 pint water; cork the bottle, not too tightly; set in a warm place for 3 weeks and shake it once ever
5 minute read
Read Chapter
Read Chapter
FRENCH CREAMS.
FRENCH CREAMS.
115. Creme Française à la Vanille. — Put 1 quart sweet cream with the yolks of 8 eggs into a saucepan; add ¾ cup sugar and stir the whole over the fire with an egg beater till nearly boiling; remove from fire, add 2 teaspoonfuls essence of vanilla and 1½ ounces clarified gelatine (see Gelatine); continue stirring until the cream has cooled off; then set a plain form with tube in center into cracked ice, pour in the cream, cover and let it remain for 2 hours. If the form is oiled with fine almond
9 minute read
Read Chapter
Read Chapter
BOILED CREAMS.
BOILED CREAMS.
139. Vanilla Cream. — Place a saucepan with 1 pint cream or milk over the fire, add 2 tablespoonfuls flour, the yolks of 4 eggs, 1 tablespoonful butter, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and a sprinkle of salt; stir this until it comes to a boil; when cold mix cream with the yolk of 1 egg and a little sweet cream. 140. Chocolate Cream. — Mix 2 tablespoonfuls flour with 1 pint of milk or cream; add ½ teaspoonful vanilla extract, ¼ pound grated chocolate, 3 or 4 tablespoonfuls
1 minute read
Read Chapter
Read Chapter
JELLIES.
JELLIES.
145. Jellies should be as clear as crystal, not too sweet and just firm enough to hold together. Jellies that have to stand any length of time on the buffets must, of course, be firmer. A good plan is to make a trial by putting a little in a tin cup and setting it on ice before the jelly is put into a form. 146. To Clarify Gelatine. — Put 2 ounces gelatine in a saucepan, add ½ pint cold water and let it stand 10 minutes; then add ½ pint boiling water, set the saucepan in a vessel of boiling wate
2 hour read
Read Chapter
Read Chapter
FINE COLD PUDDINGS.
FINE COLD PUDDINGS.
204. Pudding à la Polonaise. — Beat the yolks of 10 eggs and 2 whole eggs with an egg beater with 1½ pints Rhine wine (or white wine), 1 cup sugar and the grated rind of 1 lemon and the juice of 4; strain this into a large kettle and beat over a slow fire till nearly boiling; remove the kettle, place it into cracked ice or cold water and continue beating till cold; in the meantime soak 1½ ounces gelatine in ½ cup cold water for 15 minutes, add ½ cup boiling water and stir over the fire till diss
22 minute read
Read Chapter
Read Chapter
FROZEN PUDDINGS.
FROZEN PUDDINGS.
234. Frozen Strawberry Pudding. — Whip 1 quart rich, sweet cream until thick, add 2 cups powdered sugar and lastly stir 1 quart mashed strawberries through the cream; fill this into a pudding form with a tube in the center, cover tightly and put a strip of buttered paper around the edge of cover, so that no water can enter; have ready a large pail or a butter tub, put some cracked ice on the bottom, sprinkle over some rock salt, set onto this the form, fill up the sides with cracked ice and spri
14 minute read
Read Chapter
Read Chapter
PAINS.
PAINS.
256. Pain of Strawberries. — Put 1 quart ripe strawberries into a colander, rinse off with cold water and press them through a sieve; soak 2 ounces gelatine in ½ pint cold water for 15 minutes, add ½ pint boiling water and stir over the fire till gelatine is dissolved; set aside to cool; then dissolve ¾ pound sugar in 1 pint cold water, put it over the fire with the juice of 1 lemon and boil 5 minutes; when cold add it with the gelatine to the strawberries; also add ½ cup white wine and a little
5 minute read
Read Chapter
Read Chapter
ICE CREAMS.
ICE CREAMS.
264. Directions for Making Ice Cream. — The implements needed are a freezer, rock salt and finely cracked ice. Ice cream freezers can be bought at any hardware store. They consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside. The cracking of the ice is best accomplished by putting it into a coarse sack and pounding it fine with a hammer or mallet. Place the freezer into the pail, put in the paddle and cover the freezer tightly. Fill the spac
2 hour read
Read Chapter
Read Chapter
BOILED AND BAKED PUDDINGS.
BOILED AND BAKED PUDDINGS.
Half the quantity of any of the following recipes will be sufficient for a small family, but care must be taken in measurement to use only the exact half. 309. Plum Pudding. — Take ¾ pound finely minced suet, ½ pound stoned raisins, ½ pound well cleansed currants, ¼ pound finely cut citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1 teaspoonful salt, 2 cups bread crumbs, ½ cup sour cream or milk, 1 cup syrup, 1 cup bro
28 minute read
Read Chapter
Read Chapter
BREAD AND APPLE PUDDINGS.
BREAD AND APPLE PUDDINGS.
355. Plain Bread Pudding, No. 1. — Lay 3 slices of a 5-cent loaf of bread (minus the crust) in a pudding dish and pour over them 1 quart cold milk; set the dish on the side of stove to heat gradually; when hot stir 2 eggs with 2½ tablespoonfuls sugar to a cream and add a little cold milk or water and 1 teaspoonful essence of lemon; stir this into the bread and milk; put ½ tablespoonful butter in small bits on top, grate over some nutmeg, bake in oven from 20 to 30 minutes and serve hot or cold w
13 minute read
Read Chapter
Read Chapter
SOUFLÉS, PANCAKES, OMELETS AND FRITTERS.
SOUFLÉS, PANCAKES, OMELETS AND FRITTERS.
374. Plain Souflé. — Boil 1½ cups milk with ½ tablespoonful butter and add, stirring constantly, 1½ cups sifted flour; stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon, the paste and lastly the beaten whites of the eggs; butter a pudding dish, sprinkle with bread crumbs and fil
2 hour read
Read Chapter
Read Chapter
CHARLOTTES.
CHARLOTTES.
469. Charlotte of Apples, No. 1. — Pare and quarter 10 good sized apples (greening or pippin) and cut each quarter into slices; put them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls sugar and the grated rind of ½ orange or 1 lemon; cover and let them stew till apples are soft, but not broken; then add ½ cup currant or apple jelly, ½ cup seedless raisins, the same quantity of currants, 2 tablespoonfuls finely cut citron and a little finely cut candied orange peel; cut a large, sta
7 minute read
Read Chapter
Read Chapter
RICE PUDDINGS AND DISHES MADE OF RICE FOR DESSERT.
RICE PUDDINGS AND DISHES MADE OF RICE FOR DESSERT.
481. To Prepare Rice Flour. — Pick out all the yellow kernels of a quantity of rice and wash it several times in warm water, rubbing it well between the fingers; drain the water off and pour boiling water over it; let it stand until nearly cold; then pour it into a colander and pour cold water over it; when well drained rub the rice between a towel, spread out on shallow tin pans or on thick brown paper and let it dry in a lukewarm oven; when completely dry pound it to a powder in a wedged woode
2 hour read
Read Chapter
Read Chapter
COLD PUDDINGS MADE WITH MILK.
COLD PUDDINGS MADE WITH MILK.
540. Cocoanut Custard Pudding, No. 1. — 2 cups grated cocoanut, 1 cup sugar, 5 eggs and 1 quart milk; beat up the eggs to a froth, add the sugar, stir until melted, then add milk and cocoanut; butter a pudding dish, pour in the mixture and bake till the custard thickens; the best way to ascertain when pudding is done is to place the handle of a teaspoon into the center of the pudding; if it is thick remove instantly and set aside in a cool place; serve when cold in the same dish in which it was
2 hour read
Read Chapter
Read Chapter
PIES.
PIES.
658. Directions for Making Pies. — To succeed in making good pastry the following rules should be observed:—Flour should be of the best quality, dry and sifted before using. Butter, unless fresh, should be washed several times in cold water and dried in a napkin. Lard should be sweet, and is best when tried out from leaf lard. If suet is used it should be fresh, chopped fine and freed from all skin. During the process of chopping it should be dredged with flour. Beef dripping should be clarified
3 hour read
Read Chapter
Read Chapter
STRUDEL, STRAWBERRY SHORT CAKES, BABA, SOLEIL, ETC.
STRUDEL, STRAWBERRY SHORT CAKES, BABA, SOLEIL, ETC.
754a. Strudel Paste. — Put ½ teaspoonful butter with ½ cup warm milk, a little salt and the yolk of 1 egg into a bowl and mix it with sufficient sifted flour to make a soft dough; put the dough on to a floured board and work it with the hands for 10 minutes; it should be soft, but not stick to the hands; brush the paste over with a little warm water; rinse out a bowl with boiling water and put it over the paste; let it lay ½ hour; after that time has elapsed cover a kitchen table with a white cl
19 minute read
Read Chapter
Read Chapter
FRUIT DUMPLINGS. (TO BE SERVED AS DESSERT.)
FRUIT DUMPLINGS. (TO BE SERVED AS DESSERT.)
780. Baked Apple Dumplings, No. 1. — 1 cup butter, 4 cups sifted flour, ½ teaspoonful salt, the yolks of 3 eggs and ½ cup cold water; put the flour and salt onto a paste board, make a hollow in center and put in the yolks and butter; work this into a stiff paste, adding the water by degrees; roll it out ½ inch in thickness and then fold it up so that 3 layers lay on top of one another; lay the paste onto a plate and let it stand in a cool place or on ice for 1 hour; pare 9 greening or pippin app
12 minute read
Read Chapter
Read Chapter
CAKES.
CAKES.
797. Plain Cake. — 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, 4 eggs and the grated rind of 1 lemon; stir butter and sugar to a light white cream with your right hand; then stir with a silver spoon, add the eggs, 1 at a time, stirring a few minutes between each addition; next add the sifted flour and milk alternately; butter a large, round cake pan and line it with buttered paper; pour in the cake mixture and bake in a medium hot oven for 1 hour; to ascertain if cake is done
2 hour read
Read Chapter
Read Chapter
ROLLS AND BREAD.
ROLLS AND BREAD.
831. Parkerhouse Rolls. — 2 cups warm milk, 1 yeast cake, 2 cups sifted flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, 2 tablespoonfuls melted butter and 1 egg; dissolve the yeast in a little warm milk; sift the flour into a bowl, add sugar and salt, make a hollow in center and put in the yeast and some of the milk; commence mixing it with the right hand; next add the egg, butter and the remaining milk; set it in a warm place till very light; then work with sufficient sifted flour into a soft
1 minute read
Read Chapter
Read Chapter
COFFEE.
COFFEE.
833. How to Make Coffee. — Coffee should always be bought in the bean and ground when wanted. It should never be allowed to boil, as all the fine aroma is thereby lost. The finest, quickest and most economical way to make coffee is by making it in a bag made as follows:—Take a piece of coarse unbleached muslin, about ⅜ yard long and ⅜ yard wide, costing about 5 cents per yard; fold on the bias to a point, sew it together in such a way that the bag has the shape of a funnel and hem it on the top;
1 minute read
Read Chapter
Read Chapter
FRUIT SALADS.
FRUIT SALADS.
834. Watermelon Salad. — Cut a watermelon in two, remove the seeds and break the red part into pieces with a silver fork; put it in layers in a glass dish, sprinkle each layer with sugar and place the dish on ice for 2 hours; when ready to serve pour over ½ pint claret. If objected to the wine may be omitted. 835. How to Serve Watermelon. — Cut a watermelon in half lengthwise; then cut each half first in two and then into long pieces about 2 inches in thickness; arrange the pieces nicely on an o
3 minute read
Read Chapter
Read Chapter
SALADS.
SALADS.
846. Fine Mayonaise, No. 1. — The yolks of 4 eggs, 8 tablespoonfuls salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonful salt, 2 teaspoonfuls sugar, from 1 to 2 tablespoonfuls French mustard and ½ pint whipped cream or 3 tablespoonfuls condensed milk which is not sweet; put the yolks in a small saucepan and stir them to a cream; then slowly add, stirring constantly, 4 tablespoonfuls oil; when this is well mixed add the 4 spoonfuls vinegar, set the saucepan in a vessel of boiling water and st
2 hour read
Read Chapter
Read Chapter
ICES AND GLAZES.
ICES AND GLAZES.
921. How to Use Icing. — Over large cakes pour the icing by spoonfuls near center on top of cake and spread it with a broad-bladed knife dipped in cold water all over the cake as smoothly as possible; set it in a cool oven for a few minutes, then in a dry, airy place, free from dust, to dry. Some icing does not need to be put in the oven, as it dries immediately, as will be seen from the directions given in following recipes. Small cakes are dipped into the icing or into glaze and then laid on p
10 minute read
Read Chapter
Read Chapter
APPENDIX.
APPENDIX.
Cheese Torte. — One pound fresh pot cheese, ½ pint sour cream, 1½ ounce sweet almonds, 1½ ounce bitter almonds, 1 cup seedless raisins, 2 tablespoonfuls flour, 1 cup sugar, 1 tablespoonful butter, 6 eggs, ¼ teaspoonful salt. Blanche and grind the almonds fine or grate them on a nutmeg grater; stir sugar, butter, and yolks to a cream, add all the ingredients, and last the beaten whites; mix well and set aside till following paste is made: Sift 1 pint of flour with 1 teaspoonful baking powder into
26 minute read
Read Chapter
Read Chapter
WAR RECIPES
WAR RECIPES
Economical Jelly Roll. — Separate three eggs; to the yolks add half a pound of powdered sugar; beat fifteen minutes; then add grated lemon rind; half a pound of sifted flour with a quarter teaspoonful of baking powder; add it to the mixture with the whites beaten stiff and half a cup of milk. Spread, dust with sugar, and bake till done. Millionaire Cake. — Cream the yolks of three eggs with one-half cup powdered sugar for ten minutes, add one-half teaspoonful vanilla and three quarters of a cup
2 hour read
Read Chapter
Read Chapter