The Laurel Health Cookery - free ebook by Evora Bucknum Perkins

Read as playlist

The Laurel Health Cookery

Evora Bucknum Perkins

745 chapters

11 hour read

Read as playlist

Selected Chapters

745 chapters

INTRODUCTION

INTRODUCTION

Several years ago as I was leaving Washington after giving a course of demonstration lectures in hygienic cookery, I was impressed with the thought that a cook book (which my friends had been urging me to write) giving the results of my experience, would be the means of reaching the greatest number of people with knowledge on health subjects. As a result of that thought, this book comes with earnest, heartfelt greeting to all other works of the same nature, not as a rival but as a co-worker in t

1 minute read

Read Chapter

COOKING UTENSILS, THEIR USES AND CARE

COOKING UTENSILS, THEIR USES AND CARE

“A good housekeeper without perfected kitchen conveniences is as much of an anomaly as a carpenter without a plane, a dressmaker without a sewing machine.”— Anonym. What would we think of the farmer who to-day was cutting his hay with a scythe and reaping his grain with a cradle because he could not “afford” a reaper and mower? While we should be able to adapt ourselves to circumstances, to improvise double boilers, steamers and ovens when necessary, it is at the same time true economy to have a

8 minute read

Read Chapter

ECONOMY

ECONOMY

“Gather up the fragments that remain that nothing be lost.” John 6:13. True economy consists in using all of a good material, rather than in buying an inferior quality. It is poor economy from a financial standpoint (saying nothing of health) to buy small or specked fruits or vegetables. It takes longer to pare, quarter and core a specked apple than a sound one, because the decayed part has first to be cut out and one may have to cut again and again before it is all removed and when it is finish

1 minute read

Read Chapter

MISCELLANEOUS

MISCELLANEOUS

All foods that are suitable should be used uncooked. They are more nourishing and consequently more satisfying. Foods containing starch should not be eaten raw. Next to wholesomeness, make taste and palatability first. There is nothing more disappointing than to taste of a daintily arranged and decorated dish and find it flat and insipid. Seek to develop the natural flavors of foods, of which there are thousands, rather than to add foreign flavorings. To stir fruits, legumes and many foods while

9 minute read

Read Chapter

MEASUREMENTS

MEASUREMENTS

Flour is always sifted once before measuring and is laid into the measure lightly with a spoon to just level, without being shaken down; when measured otherwise, results will not be correct. The measurements of tablespoons and teaspoons in this book are for slightly rounded spoons, as granulated sugar would be when the spoon is shaken sidewise. This seems the natural way of measuring. When level spoons are specified, the spoon is leveled off with a spatula or the straight edge of a knife. The ha

29 minute read

Read Chapter

FLAVORINGS

FLAVORINGS

If we heed the injunction of the wise man to eat for strength and not for drunkenness, we will exclude the burning, irritating condiments from our dietary, since they by causing a feverish state of the system and creating “a thirst which water cannot quench,” are among the greatest causes of inebriety. When our sense of taste is not benumbed or destroyed by harmful accompaniments we are in a condition to keenly enjoy the thousands of fine, delicate flavors that our loving Father has placed in wh

6 minute read

Read Chapter

GARNISHING

GARNISHING

The saying that “some people eat with their eyes” is true to a great extent of all of us. I believe that the veriest savage would better enjoy his dinner, however rude, if somewhere there were tucked into it a bit of green. The busy farmer’s wife as she goes to the wood pile for an armful of wood can quickly pick off a spray of May weed, dropping it into a tin of cold water as she passes the water pail, and her platter of beans for dinner is transformed, in the eyes of those children, into a thi

5 minute read

Read Chapter

COLORINGS

COLORINGS

Cover berries with water, boil till the skins break, strain, add 1 cup of sugar to each pint of juice; boil, bottle, seal. For Red , cook strained tomato to a thick pulp; or slice a bright red raw beet into cold water and let it stand on the stove where it will heat slowly to a little below the boiling point and strain. For Green , bruise parsley, spinach, chervil, onion tops, chives, tarragon or lettuce, with or without lemon, and press out the juice for coloring. For Yellow , steep saffron in

36 minute read

Read Chapter

ARRANGEMENT AND GARNISHING OF SALADS

ARRANGEMENT AND GARNISHING OF SALADS

The arrangement and garnishing of salads depends largely upon individual taste and skill in the use of things at hand, and is a matter of importance. The garnish should be a suitable one and should harmonize with the ingredients of the salad. For example, a dainty flower or vine with a delicate fruit salad, and slices or fancy shapes of vegetables with true meat salads. Red apple, or tomato cups may be used for light colored salads, and yellow tomato, or green and white apple cups for bright one

45 minute read

Read Chapter

FRUITS—FRESH

FRUITS—FRESH

“Man has always thrived as he has eaten freely of fruits.”— H. Irving Hancock. “The best food on this planet is ripe fruit. The healthiest people on the globe are the fruit eaters of tropical countries. The great muscular Maoris of New Zealand are a frugiverous race. I have seen a boat crew of these great chocolate colored giants that would outrow the ‘crack’ university crews were they properly trained. The bread fruit of the Samoan Islands has made a race of giants. I have examined these men an

17 minute read

Read Chapter

FRUITS—COOKED

FRUITS—COOKED

Select nice tart apples; wash, drain, cut out the blossom end of each so that the little black particles will not get on to the fruit. Pare as thin as possible. When all are pared, cut into quarters, and core by cutting from both stem and blossom end downward to the center, just below the core. After coring, throw enough quarters into the kettle (granite, porcelain or aluminum) to about cover the bottom, and turn the quarters core side down. Then arrange another layer in the same way and continu

7 minute read

Read Chapter

TO CAN FRUITS

TO CAN FRUITS

The best quality of aluminum is the ideal material for the preserving kettle; but granite, porcelain or earthenware may be used. Thorough sterilization of the jars or cans is one of the most important parts of fruit canning. I always wash and sterilize mine when I empty them. After washing the covers of Mason jars, bake them in a moderate oven for 2 or 3 hours; scrape them on the inside if necessary but do not wet them, and screw them on to the jars, which should have been well washed, scalded,

11 minute read

Read Chapter

JELLIES

JELLIES

Because of the large proportion of sugar required in jellies it is not best to use them freely. Fruit for jelly should always be a little underripe and should not be picked just after a rain. Combine the juices of such fruits as do not jelly easily, or of the more expensive fruits, with apple juice which jellies the easiest of all. With strong flavored fruits, apple makes the jelly more agreeable. Jellies may be made in the winter of canned fruit juices and the juice from apple skins and cores.

9 minute read

Read Chapter

To Dry Blueberries

To Dry Blueberries

Mix, heat in preserving kettle until juice begins to exude. Spread on buttered plates, dry carefully, stirring often. I prize this recipe highly, as all will, I am sure, after trying it. Cherries, peaches and pears are better with sugar sprinkled over them before drying. Dried fruits make a pleasant change from canned ones, besides not requiring jars. Home-dried fruit far excels factory products....

20 minute read

Read Chapter

TO CAN VEGETABLES

TO CAN VEGETABLES

While vegetables require a little more care than fruit in canning, if they receive that care one will be rewarded with nice fresh canned vegetables, free from harmful preservatives, all through the winter. In the first place, vegetables must be fresh, especially corn and peas. Corn gathered early in the morning ought to be in the cans and on the fire before noon, and peas the same day. If one is alone with all the housework to do, it is better to put up a few jars at a time. Always use new rubbe

6 minute read

Read Chapter

String Beans in Brine

String Beans in Brine

Put layer of salt 1 in. deep in bottom of stone jar or cask; then a layer of nice, tender string beans 3 in. deep; continue layers until cask is full. Cover beans with a board a little smaller around than the inside of the cask or jar and put a heavy stone on it so that the beans will be well covered with the brine. The beans may be put in at different times, but must be covered with the board from the first. To Cook —Soak over night in cold water, changing the water several times in the early p

37 minute read

Read Chapter

Corn in Brine

Corn in Brine

Put layers of fresh picked corn, cut from the cob, in crock the same as string beans except that the layers of corn should be 1 to 2 in. deep only, and salt ½ in. deep. Have the top layer of salt, and thicker than the others and keep the corn well under the brine with a board and stone. Soak over night for cooking, changing the water 2 or 3 times. Cook in unsalted water. “The more liquid there is taken into the stomach with the meals, the more difficult it is for the food to digest, for the liqu

1 minute read

Read Chapter

Suggestions

Suggestions

Do not put everything through the colander, (celery and oyster plant, never). Mastication in connection with soups is an aid to their digestion as well as being more satisfying. Use potatoes seldom in any but potato soups; potato water, not at all. The addition of potatoes to an otherwise wholesome soup might convert it into a fermentable combination: as well as to remove it from the dietary of those who cannot use starchy foods. Cook turnips and carrots by themselves and drain before adding to

2 minute read

Read Chapter

WATER SOUPS

WATER SOUPS

Rub the nut butter smooth with part of the water, simmer all ingredients together 1½–2 hrs., strain vegetables out, add water to make 1¼ qt., heat, serve. To Clear —Add water for one quart only, cool, beat with the white and shell of one egg, set over a slow fire and stir often until the broth boils rapidly, then boil without stirring until it looks dark and clear below the scum. Let stand off the fire about 10 m., strain through 2 or 3 thicknesses of cheese cloth laid over a colander; pour thro

7 minute read

Read Chapter

CREAM AND MILK SOUPS

CREAM AND MILK SOUPS

Cream soups do not necessarily contain cream, though the addition of a little improves their flavor. The simplest ones consist of milk thickened to the consistency of very thin cream, salt, and a vegetable or some other ingredient. If the vegetable is mashed, or is one that does not break to pieces easily, the milk may be added to it, and the whole brought to the boiling point and thickened. In a few exceptional cases the ingredient may be cooked in the milk; nice tender green corn, for instance

9 minute read

Read Chapter

BISQUES

BISQUES

Heat butter, add flour, then hot water; stir into corn with salt; heat, turn over whipped cream in soup tureen and send to table at once. Butter may be omitted, and the water thickened with flour. Cook onion in nut milk (made by blending raw nut butter and water) until tender, add the cucumbers and cook 5 m., add celery salt and milk, thicken with flour; rub through colander, add salt, milk or water to thin if necessary, and cream, whipped or plain. Serve immediately. Cook cabbage 20–25 m., in j

1 minute read

Read Chapter

CHOWDERS

CHOWDERS

Many of the chowders are almost a “full meal” in themselves. I can think of no luncheon more delightful than a nut chowder with finger croutons, beaten biscuit or whole wheat wafers, with fruit or other not too rich, dessert. Raw nut butter may be used in all these chowders in place of butter or oil, giving a meaty flavor. A smaller proportion of liquid may be used when desired. The vegetable strainings left from a consommé, rubbed through the colander, make an excellent foundation for chowders.

2 minute read

Read Chapter

PURÉES

PURÉES

The term “purée,” as used in this connection, means a thick soup of ingredients rubbed through a fine colander. Thicker purées of cooked nuts, fruits, legumes or vegetables are served as true meat dishes, entrées, side dishes or relishes, according to their nature. Rub 2 tablespns. of almond butter smooth with 1–1⅓ cup of water. Just boil up over the fire (or cook in double boiler till thick), add salt, serve. The proportion of water may be varied. Cook peas, raw nut butter, bay leaf, celery top

1 minute read

Read Chapter

OUR FAMOUS SOUPS

OUR FAMOUS SOUPS

This is the list of soups, made from left-overs, for which people most often ask our recipes. They are from a small institution, with a family of from twenty-five to thirty members. The cream is usually a little from the top of the can, but it gives the finishing touch. The ingredients are usually heated together and put through the colander. No. 1—Seashore chowder with fine trumese and nutmese, and onion and tomato stew. No. 2—Nut and tomato bisque, with remains of above, put through colander.

1 minute read

Read Chapter

FRUIT SOUPS

FRUIT SOUPS

Served with nuts, nut wafers or popped corn, are very refreshing often, for luncheon or supper. And when something must be served in the evening, those not too tart, may be served with cocoanut crisps, pastry in fancy shapes, cookies or sponge cakes and nuts. Fruit soups are served hot, in cups, and cold or slightly frozen, in glasses. Sea moss, sago or tapioca (⅓ to ½ cup sago and ¼ to ⅓ cup tapioca to each 3 pts. of soup) make the most suitable foundations for them. Honey instead of cane sugar

2 minute read

Read Chapter

SOUP GARNISHES AND ACCOMPANIMENTS

SOUP GARNISHES AND ACCOMPANIMENTS

Of all the accompaniments to soups, croutons (crusts of bread) are perhaps the most desirable as well as most practical. To make them, cut slices of bread, not too fresh, into any desired shapes, dry, slowly at first, in a warm oven, then gradually increase the heat until they are of a delicate cream color, for such soups as bean, Swiss lentil or bouillon; but for cream soups, dry to crispness without browning. A favorite shape is made by cutting rather thin loaves of bread into half inch slices

8 minute read

Read Chapter

CROQUETTES

CROQUETTES

Egg for dipping croquettes should be slightly beaten with a pinch of salt and 1 teaspn. to 1 tablespn. of water to each egg. The whites of eggs alone (beaten just enough to mix with the water), also yolks alone or crumbs without egg may be used. Crumbs may be cracker, zwieback, dry bread or granella. Corn meal, flour, or a mixture of crumbs and flour are used for dipping. For vegetable and cereal croquettes, the nut meals are excellent. Mix fine chopped onion and parsley with egg or crumbs somet

2 minute read

Read Chapter

Oyster Plant Patties

Oyster Plant Patties

Mix all ingredients; sprinkle buttered shells or scallop dishes with crumbs, put a spoonful of the mixture in each and sprinkle tops of patties with crumbs. Bake in moderate oven on top grate 5–10 m., serve at once. Patties may be served as a second course at dinner, or for a luncheon dish. For pulp , grind about three bunches of oyster plant through the medium cutter of a food chopper. Cook in a small amount of water until just tender, adding salt about 5 m. before removing from the fire....

26 minute read

Read Chapter

Asparagus en Croustade

Asparagus en Croustade

Cut the top crust from gems baked in flat oblong, or round gem pans, and remove the soft inside part. Warm in oven. Have ready one cup hot cooked asparagus tips. Prepare the sauce as usual, adding beaten egg last, heat without boiling, carefully stir in the asparagus tips, fill the crusts and serve. A few tips may be reserved and pressed into the sauce after crusts are filled, leaving the heads sticking up. Green peas or stringless beans may be substituted for asparagus. Patty pan pastry crusts

26 minute read

Read Chapter

Oyster Plant en Croustade

Oyster Plant en Croustade

Remove soft inside crumbs (they will go into a roast) from gems. Fill with oyster plant in cream sauce, sprinkle with crumbs and chopped parsley. Heat in oven, serve with celery plain or fringed. May use pastry crusts....

11 minute read

Read Chapter

Vegetable Cutlets

Vegetable Cutlets

Grate or grind carrots; cook, salt, drain. Cut young tender string beans into small pieces and cook in salted water. Mix with nicely seasoned mashed potato, add grated onion, a trifle of crushed garlic if liked, chopped parsley, and salt if necessary; shape into oblong cakes, egg, crumb or dip into corn meal or flour. Pour a little melted butter over them in the pan and brown in a quick oven. Serve with cream sauce, at once. The mixture may be enclosed in pastry crust as surprise biscuit....

25 minute read

Read Chapter

★ Squash Cutlets

★ Squash Cutlets

Cook young, tender Fordhook or crook-neck squash in ½ in. slices. Dip in egg and flour or crumbs. Bake, covered at first. on well oiled griddle or in covered pan in rather hot oven 25–35 m. or until squash is tender. Serve as soon as done as an entrée or as a garnish. May soak slices in ice water ½–1 hour; drain and wipe dry before dipping....

19 minute read

Read Chapter

Cucumber Cutlets

Cucumber Cutlets

Slice cucumbers in thick slices across, or if small cut into halves lengthwise. Wipe dry with a towel if soaked in ice water. Dip in egg and crumbs or cracker dust. Bake covered in hot oven until tender, 20–30 m. Serve as luncheon dish or as garnish for a meat dish. A little fine chopped onion may be sprinkled over before baking....

17 minute read

Read Chapter

★ Cutlets of Corn Meal Porridge, or Hasty Pudding

★ Cutlets of Corn Meal Porridge, or Hasty Pudding

Make corn meal porridge just thick enough to mold, not stiff. Cook thoroughly and turn into bread tins or other molds which have been wet in cold water. When cold, slice, egg and crumb, or dip in flour (No. 1, browned, best). Brown in hot oven. Serve plain or with mushroom sauce or maple syrup for supper, breakfast or luncheon. In small round or square slices it may be used as a garnish for creamed vegetables or true meat dishes. For variety, coarse chopped nuts may be stirred into the porridge

32 minute read

Read Chapter

Rice Cutlets

Rice Cutlets

Put hot boiled rice (cooked in water or part milk) into square mold or brick shaped bread tin which has been wet in cold water, cover close and stand in cold place. Slice, dip in oil or melted butter and crumbs and bake in quick oven. Serve with green peas, mushroom or any desired sauce, or with jelly, honey or maple syrup. Dip in egg and crumbs, or in French toast mixture when preferred....

21 minute read

Read Chapter

Corn Cakes

Corn Cakes

Bake in thick cakes on griddle on top of stove or in oven....

6 minute read

Read Chapter

Corn Cakes No. 2

Corn Cakes No. 2

Bake on griddle on top of stove or set in oven on grate after being dropped on to hot griddle, or bake in shallow gem pans....

8 minute read

Read Chapter

★ Corn Oysters

★ Corn Oysters

Drop batter in small spoonfuls on hot buttered griddle. Brown delicately on both sides and serve at once. Fine cut celery may be added to the batter before baking. Add a few cracker crumbs (not bread crumbs or flour) if corn is very milky. Canned corn does not make good oysters....

15 minute read

Read Chapter

★ Oyster Plant Griddle Cakes

★ Oyster Plant Griddle Cakes

Bake on hot buttered griddle on stove or top grate of oven....

5 minute read

Read Chapter

★ Corn Custards

★ Corn Custards

Beat eggs and mix with other ingredients, turn into oiled custard cups, set in pan of water in oven and bake until firm in the center. May be served in the cups, or turned out carefully after standing a few minutes. Serve with wafers or as accompaniment to meat dishes....

14 minute read

Read Chapter

★ Celery Custards

★ Celery Custards

Simmer onion and celery in butter without browning. Beat eggs and mix all ingredients. Turn into custard cups; bake in pan of water, covered, until egg is set; after standing a few minutes, turn out of cups on to individual dishes. Serve with ripe olives and wafers or as a garnish to meat dish. May turn on to broiled rounds of trumese....

18 minute read

Read Chapter

★ Onion Custards

★ Onion Custards

Cook onions in very little water until tender; drain slightly, add celery and other ingredients. Bake in custard cups or individual soufflé dishes until firm in center. Unmold on to platter or chop tray and surround with green peas in cream sauce. Onions may be rubbed through colander after cooking....

14 minute read

Read Chapter

Celery and Mushrooms à la Crême

Celery and Mushrooms à la Crême

Cook celery and mushrooms separate and drain. Simmer onion in oil and add flour, then boiling water to leave stiff (perhaps about 1 pt.); when smooth remove from fire, add salt, parsley and beaten egg. Use liquid drained from celery and mushrooms with water in the sauce. Put layers of sauce, cooked celery and mushrooms in baking dish with sauce on top. Sprinkle with crumbs or corn meal, heat and brown in oven. A little garlic may be used and sometimes a small quantity of cream with a very little

29 minute read

Read Chapter

Young Lima Beans à la Crême

Young Lima Beans à la Crême

Cook young tender Lima beans and use in place of celery and mushrooms in above....

6 minute read

Read Chapter

Asparagus Tips à la Crême

Asparagus Tips à la Crême

Use cooked asparagus tips with the heads sticking up out of the cream a little, instead of celery and mushrooms, in Celery and Mushrooms à la Crême....

9 minute read

Read Chapter

Oyster Plant and Mushrooms à la Crême

Oyster Plant and Mushrooms à la Crême

Cook sliced oyster plant (large slices cut in quarters) not too soft in a small quantity of water. Drain and use in place of trumese in Trumese and Mushrooms à la Crême, of Trumese Dishes, using oyster plant liquor instead of water in the sauce....

14 minute read

Read Chapter

Macaroni and Mushrooms à la Crême

Macaroni and Mushrooms à la Crême

Use one of the smaller varieties of macaroni, one that will make the desired size when cooked, in place of trumese in Trumese and Mushrooms à la Crême, of Trumese Dishes....

10 minute read

Read Chapter

Green Corn Pudding

Green Corn Pudding

Accompaniment to roasts, timbales or other meat dishes, or a luncheon or supper dish. Rub butter and sugar together, add yolks of eggs, beat a little, add corn and salt, mix; add milk, and when smooth chop in the stiffly-beaten whites of the eggs. Bake in slow oven about 1 hour. Cover until near the last....

16 minute read

Read Chapter

Corn Pudding—no milk

Corn Pudding—no milk

If corn is very old a little liquid may be required, or if very milky a few cracker crumbs. Bake in pie plates or pudding dish to a nice brown....

9 minute read

Read Chapter

Corn Pudding—no eggs

Corn Pudding—no eggs

Bake one hour in moderate oven. Canned corn may be used in winter. Add ½ cup of sugar and serve as a dessert sometimes....

7 minute read

Read Chapter

Oyster Plant Pudding—no eggs

Oyster Plant Pudding—no eggs

Grind scraped oyster plant through medium cutter of food chopper, cook in as small an amount of water as possible until tender, not soft; add salt, drain and add the other ingredients. Put into a baking dish, sprinkle with cracker crumbs or granella and chopped parsley. Turn a little melted butter over and brown in oven....

16 minute read

Read Chapter

Sweet Potato Pudding

Sweet Potato Pudding

Peel and grate raw potato. Pour hot milk over and let it boil up. Remove from fire, add salt, butter and beaten eggs; bake in buttered pudding dish in moderate oven 20 m. or until firm in center. This dish (with the eggs and milk) may serve as the meat dish of a meal....

15 minute read

Read Chapter

Squash Pudding

Squash Pudding

To each pint of mashed winter squash add 1–1½ tablespn. almond or dairy cream (and if squash is very dry, a little milk), ¾–1 teaspn. salt, 1 teaspn. sugar and 1 beaten egg. Bake in pudding dish in moderate oven about 20 m. May sprinkle with bread crumbs. A little minced onion may be used in the pudding....

17 minute read

Read Chapter

★ Carrot Pudding

★ Carrot Pudding

Mix all ingredients, beating eggs slightly, turn into baking dish, sprinkle with crumbs and parsley. Bake until firm in the center....

6 minute read

Read Chapter

Scalloped Asparagus

Scalloped Asparagus

Make a thin cream sauce of cream and the water in which the asparagus was cooked, cover the bottom of a serving dish with sauce, put in a layer of asparagus cooked in short pieces (the tips may have been used for croustades) and sprinkle with cracker crumbs; continue layers, cover top with thin or split crackers, pour sauce over, sprinkle with chopped parsley, bake 15–20 m....

19 minute read

Read Chapter

Sister Ford’s Scalloped Cabbage—Delicious

Sister Ford’s Scalloped Cabbage—Delicious

Chop a nice head of cabbage or shave it fine and put it into a baking dish with alternate layers of bread or zwieback crumbs. Turn over it enough rich milk, to which a little salt has been added, to half cover it. Let it boil up once and then set where it will stew slowly until the cabbage is tender, but no longer....

19 minute read

Read Chapter

Scalloped Egg Plant

Scalloped Egg Plant

Cut egg plant into slices ½–¾ in. thick. Peel and put into a large quantity of cold water over the fire and bring to the boiling point, boil 5 m. and drain. Repeat the process, add salt to the third water, boil 10 m. and drain. Put into scallop dish in layers with bread or cracker crumbs—just a few, cover with rich milk or thin cream and bake covered until the slices are tender, ½ hr. or longer. Uncover, brown and serve. The egg plant may be cut into large cubes....

26 minute read

Read Chapter

Armenian Scallop of Egg Plant

Armenian Scallop of Egg Plant

Prepare egg plant as in preceding recipe; mix onion, garlic, salt and a part of the crumbs. Sprinkle mixture in bottom of baking dish, and between and on top of layers of egg plant. Turn the tomato over all, cover with crumbs, sprinkle with parsley, dot with butter or pour oil over. Cover and bake 1½–2 hours. Brown on top grate of oven....

18 minute read

Read Chapter

Scalloped Onions

Scalloped Onions

Stew sliced onions until tender, drain and put in baking dish with layers of bread crumbs; add salt and a little melted butter to each layer, nearly cover with milk, sprinkle with crumbs and bake until well browned. The butter may be omitted and a little cream added to the milk....

14 minute read

Read Chapter

Scalloped Raw Potatoes

Scalloped Raw Potatoes

Slice potatoes very thin, put in layers into scallop dish, sprinkling each layer lightly with flour or cracker crumbs and salt until dish is ⅔ full. Nearly cover with milk, sprinkle with crumbs, bake 1 hour or until potatoes are tender. Cover at first and watch that milk does not boil over. A very little chopped onion in the potatoes improves them. When flour is used it is better to mix the milk and flour and pour over the potatoes. A quicker way is to cook the sliced potatoes in boiling salted

29 minute read

Read Chapter

Potatoes Scalloped—raw nut butter and onions

Potatoes Scalloped—raw nut butter and onions

Cooked sliced potatoes for 10 m. in boiling, salted water, drain, put into baking dish in layers with fine chopped onion, and pour a liberal amount of nut milk (made in the proportion of 4 tablespns. of raw nut butter, with salt, to each qt. of water) over them. When the potatoes are tender and the milk just creamy, sprinkle the top with browned flour No. 1, pour a little oil over, and brown on top grate of oven. Serve at once....

24 minute read

Read Chapter

Scalloped Cooked Potatoes

Scalloped Cooked Potatoes

Potatoes cooked in their jackets until nearly done are best for this purpose and it is a good way to use up small and irregular shaped ones. Slice or dice the potatoes, put into dish in layers with thin cream sauce, chopped parsley and onion, have sauce on top, sprinkle with crumbs, bake 20 m. Without the onion they are called Cottage Potatoes....

18 minute read

Read Chapter

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Prepare and cook the same as scalloped Irish potatoes, without onion....

3 minute read

Read Chapter

Scalloped Squash

Scalloped Squash

A squash that is not as good cooked in other ways may be used for this dish. Pare and cut into small pieces, boil or steam until just tender, not soft. Arrange in layers in oiled baking dish with salt, a little sugar and if used, a little butter. Pour over a very little milk or (if no butter is used) thin cream, not more than ½–⅔ of a cup for a good sized dish. Bake covered at first, then brown. Sprinkle with chopped parsley before serving. A trifle of ground coriander or anise seed may be used,

30 minute read

Read Chapter

Scalloped Oyster Plant

Scalloped Oyster Plant

Mix oyster plant liquor, milk, butter and salt. Put oyster plant into a baking dish with a sprinkling of cracker crumbs between layers, pour part of mixed liquid over. Sprinkle crumbs on top and turn the last cup of liquid over, after beating the egg with it. Bake covered until just bubbling, then remove cover and brown by setting on top grate of oven....

18 minute read

Read Chapter

Scallop of Oyster Plant

Scallop of Oyster Plant

Cook 1⅓ qt. sliced oyster plant in 1⅓ qt. water, adding salt before draining. To the water drained off add ½–1 cup heavy cream. Boil and thicken with flour to the consistency of thin cream; add salt and pour over oyster plant which has been arranged in baking dish with a slight sprinkling of stale bread crumbs between the layers and on top. Be careful not to use too many crumbs. Bake a half hour or until well heated through and nicely browned. Sprinkle with chopped parsley before or after baking

26 minute read

Read Chapter

Oyster Plant Scallop

Oyster Plant Scallop

Rub butter and flour together; add cream hot. Boil, remove from fire, add beaten eggs, salt and oyster pulp. Put into patty cases, other individual dishes or baking dish, buttered. Sprinkle with crumbs and chopped parsley, heat to bubbling and brown, in oven....

12 minute read

Read Chapter

Scalloped Tomatoes

Scalloped Tomatoes

Place equal quantities of salted stewed tomatoes and delicately browned croutons in dice as for soup, in layers in baking dish with a little melted butter poured over each layer. Cover with the croutons and sprinkle with melted butter. Bake, covered part of the time, 15–20 m. Crumbs or thin slices of zwieback, or granella may be substituted for dice....

17 minute read

Read Chapter

Scalloped Tomatoes—onion flavor

Scalloped Tomatoes—onion flavor

Thin layers of bread or zwieback, or of cracker or bread crumbs, with thick slices (or double layers) of peeled tomatoes, salt and onion juice. Cover with crumbs, turn a little melted butter over, sprinkle with chopped parsley. Bake, covered most of the time....

12 minute read

Read Chapter

Scalloped Celery and Tomato

Scalloped Celery and Tomato

Put half the celery, onion, tomato, and salt into a baking dish in the order given, and repeat with the remaining half. Cover with small dice or coarse crumbs of bread. Turn a little cream or melted butter over the top, cover and bake 1¼–1½ hr. in moderate oven. The onion may be omitted....

16 minute read

Read Chapter

Tomatoes Scalloped with Rice and Onion

Tomatoes Scalloped with Rice and Onion

Put layers of boiled rice and tomato with thin sliced onion, salt and a little butter or oil in baking dish, sprinkle with crumbs and parsley. Bake, covered, in moderate oven, brown on top grate just before serving....

12 minute read

Read Chapter

Creamed Sweet Potatoes

Creamed Sweet Potatoes

Cover sliced, cooked sweet potatoes in serving dish with cream or thin cream sauce. Sprinkle with crumbs and parsley if desired. Heat gently in oven until a delicate brown....

9 minute read

Read Chapter

★ Baked Creamed Tomatoes

★ Baked Creamed Tomatoes

Let crumbs stand in tomato until well softened, rub through a colander, add cream and salt. Bake in serving dish until delicately browned on top and well heated through. Let stand in warm place 10–20 m. before serving....

11 minute read

Read Chapter

Spinach Soufflé

Spinach Soufflé

½ peck spinach (2 cups cooked). Cook; drain very dry and rub through a fine colander. Add 1 teaspn. oil or melted butter, beat in the yolks of 2 eggs and fold in the whites beaten moderately stiff. Fill well oiled mold about ¾ full. Set in pan of hot water and bake (covered until nearly done) in moderate or slow oven until firm in the center, 45–60 m. Do not bake too rapidly or too long. When done, set the mold out of the water, let it stand a moment to settle, and invert carefully on to a platt

1 minute read

Read Chapter

Mashed Potato Loaf

Mashed Potato Loaf

Add grated onion to nicely seasoned mashed potato; put into a long, well buttered tin; brown in hot oven, turn out on to a platter and serve cut in slices for luncheon or supper....

10 minute read

Read Chapter

Timbale of Carrot—unusually desirable

Timbale of Carrot—unusually desirable

Add stiffly-beaten whites of eggs to other ingredients which have been mixed. Bake in buttered mold in pan of water, until firm in center, about ½ hour. Let stand a moment after removing from oven, unmold on to platter or chop tray, surround with spinach leaves or garnish with other green and serve with sour sauce....

16 minute read

Read Chapter

Corn and Egg Timbale

Corn and Egg Timbale

Blend flour with 1 pt. of the milk, heat remainder of milk in oiled frying pan, stir in flour, remove from fire, add other ingredients, bake in well oiled mold. Serve with sauce 16 , 23 , 28 , or 31 ....

14 minute read

Read Chapter

Timbales of Corn—individual

Timbales of Corn—individual

Set molds in pan of hot water, cover, bake....

3 minute read

Read Chapter

Vegetable Pie

Vegetable Pie

Prepare vegetables (half or whole quantity) as for Trumese en Casserole, of Trumese Dishes, use a little more liquid, thickened a trifle. Cover and bake until vegetables are nearly or quite tender, 1–1¼ hours. Remove from fire, cool to just warm (if universal crust is to be used), cover with crust, let rise, and bake; or, the crust may be baked or steamed in a pie plate separately and laid over the baked filling. If steamed, it will be dumplings. A combination of equal quantities potatoes, turni

48 minute read

Read Chapter

Oyster Plant Pie

Oyster Plant Pie

Cook oyster plant until nearly tender, add the salt, boil up well and drain. Heat oil, add flour, then liquid, and when smooth and well cooked, the cream and salt, and a little chopped parsley if convenient. Crust —Universal crust of ¾–1 cup of liquid, or one cup of rice as for rice and trumese pie, or dish lined and covered or covered only, with pastry crust. Pour part of the sauce into the baking dish, sprinkle the cooked oyster plant in and pour the remainder of the sauce over. Cover with the

50 minute read

Read Chapter

Oyster Plant Pastry Pie

Oyster Plant Pastry Pie

Cook oyster plant in small quantity of water, add salt when nearly tender, boil up well and drain; thicken liquor slightly, add a little butter and the cooked oyster plant. When cool, put into custard pie pan lined with pastry, cover, bake. Serve hot with celery stewed in tomato if desired....

15 minute read

Read Chapter

Mushroom and Celery Pie—Rice or pastry crust

Mushroom and Celery Pie—Rice or pastry crust

Cook and drain celery. Cook mushrooms 10–15 m. in salted water and drain. Arrange cooked celery and mushrooms in baking dish with parsley sprinkled between layers. Pour over the following sauce, cover with rice (as for rice and trumese pie) or pastry crust, bake. Sauce —5 tablespns. melted butter, 5½–6 tablespns. flour, the liquid drained from the mushrooms and celery with water to make 1 qt., salt. Rub the butter and flour together, pour boiling liquid over, boil up well, add salt....

24 minute read

Read Chapter

Carrot Pie. Excellent

Carrot Pie. Excellent

Simmer, not brown, onion in oil, add flour and water, pour into baking dish with carrots and parsley and cover with any desired crust—universal, pastry, rice, mashed potato, dressing, or mashed dried green peas. With the last, one would have a hearty meat dish....

13 minute read

Read Chapter

Potato Pie

Potato Pie

Use potatoes instead of carrots and more onion in preceding recipe. Celery may be used (without simmering in oil) instead of the onion. ⅓–½ cup of raw nut butter, instead of the oil, rubbed smooth with water and boiled with it would give a meaty flavor with the potatoes and onions. A mashed lentil crust, when desired, adds to the nutritive value of the pie....

18 minute read

Read Chapter

Stuffed Winter Squash

Stuffed Winter Squash

Heat oil, add flour, then consommé, and salt if necessary. Saw squash in two in the middle, or a little above the middle as required. Scrape out the seeds and stringy pulp and rub with salt. Let stand while preparing other ingredients; drain before stuffing. Mix crumbs and flavorings, leaving out a little parsley: pour part or all of the sauce over the crumb mixture. (The quantity of the sauce will depend on the quality of the squash. If it is a dry one it will probably take it all, and if it is

54 minute read

Read Chapter

Baked Squash with Celery Stuffing

Baked Squash with Celery Stuffing

Make a thick sauce of rich milk and browned flour No. 1. Add to it chopped onion, minced garlic if liked, a few coarse bread crumbs and a large quantity of fine sliced celery. Fill the squash which has been prepared as in the preceding recipe, sprinkle with crumbs, cover with slices of tomato from which the seeds have been removed, or with pieces of canned tomato. Finish with chopped parsley; bake covered until time to brown over the top. Nuts may be used with this also, and unbrowned flour in t

42 minute read

Read Chapter

Claudia’s Stuffed Egg Plant

Claudia’s Stuffed Egg Plant

1 dozen chopped ripe olives may be used instead of truffles, or 3 or 4 soaked dried mushrooms chopped, or all may be omitted. Boil whole egg plant in unsalted water 20 m. Cut in halves lengthwise, or if only one piece is to be baked cut a little one side of the middle, using the larger piece for stuffing. The quantity of stuffing given is for one piece only. Scrape out the pulp with a spoon, leaving a wall ½–¾ in. thick. Chop pulp and mix with the other ingredients, using only half the oil or bu

38 minute read

Read Chapter

Stuffed Potatoes

Stuffed Potatoes

Cut slices off the sides of nicely baked potatoes (if large they may be cut into halves, or they may be cut in two in the middle crosswise, or a piece may be cut off from one end), scrape out the inside, leaving a thin coating of the potato so that the skin will not be broken. Prepare the same as mashed potato and beat very light, refill the skins, brush with cream or sprinkle with crumbs and chopped parsley, set in shallow tin and brown on top grate in oven. To serve, arrange on a napkin on a p

29 minute read

Read Chapter

Meringued Stuffed Potatoes

Meringued Stuffed Potatoes

Add 1 or more yolks of eggs to the mashed potato, fill skins and heat as in preceding recipe, then pile the salted, stiffly-beaten whites of eggs on the tops and brown delicately....

10 minute read

Read Chapter

Stuffed Tomatoes

Stuffed Tomatoes

Select large firm tomatoes, cut out the stem end, remove the inside with a teaspoon and turn upside down on a drainer for the liquid to drain out. Stuffed tomatoes may be served as a garnish for meat dishes or on rounds of toast as a separate course, often the second course. When suitable, they may be served on rounds or squares of broiled trumese. Sometimes they are set into a rich cream sauce on a platter, or in ramekins, and sprinkled with chopped truffles. Chopped nuts and parsley may be sub

32 minute read

Read Chapter

Fillings for Stuffed Tomatoes

Fillings for Stuffed Tomatoes

Buttered crumbs, the tomato pulp and salt: to this may be added grated onion or onion and sage. Cracker crumbs instead of bread are sometimes used. Crumbs, chopped nuts or trumese or nutmese, garlic, onion and salt. Or, ripe olives and celery salt with chopped parsley in place of onion and garlic. Boiled rice, onion, browned flour, melted butter, tomato pulp. Salt tomatoes well inside and sprinkle with chopped parsley after stuffing. Soaked dried mushrooms chopped, butter, crumbs, tomato pulp, o

41 minute read

Read Chapter

Fruit and Nut Tomatoes

Fruit and Nut Tomatoes

Mix equal parts chopped nuts, currants and fine cut citron with two parts raisins cut fine and a little sugar. Fill hollowed and drained tomatoes. Bake, serve plain or with cream or whipped cream. Raisins and cocoanut with sugar, may be used, or either one alone....

14 minute read

Read Chapter

Stuffed Green Tomatoes

Stuffed Green Tomatoes

Mixture of onion, garlic, salt, sage, a trifle of thyme and the chopped pulp of tomato in bottom of hollowed out tomatoes; then each tomato partly filled with dice of nutmese, covered with some of the mixture, and the top finished with a slice of ripe tomato or pieces of canned tomato. Bake covered 1½ hour or until tomatoes are tender. Serve on crisped large crackers with Tomato Cream sauce or Chili sauce sprinkled with chopped parsley. Use large tomatoes turned a little white....

24 minute read

Read Chapter

Peeled Tomatoes Baked

Peeled Tomatoes Baked

Set whole peeled tomatoes in pudding dish, sprinkle generously with salt, cover with buttered crumbs and bake: or, omit crumbs and when tender, pour over them a thin cream sauce; sprinkle with parsley and leave in oven 10–15 m....

11 minute read

Read Chapter

Rich Baked Sliced Tomatoes

Rich Baked Sliced Tomatoes

Cut tomatoes that are not too ripe into thick slices (halves if thin), sprinkle with salt, chopped onion and garlic if liked, and pour a little melted butter over. Bake. After laying slices of tomato on to rounds of toast, add butter and flour to liquid in pan, then a little cream; boil up and pour around tomatoes on toast. Oil and nut milk or cream may be used instead of butter and dairy cream....

21 minute read

Read Chapter

Broiled or Baked Tomatoes

Broiled or Baked Tomatoes

Dip thick slices of not too ripe tomatoes in Mayonnaise or Improved Mayonnaise dressing, then in fine sifted bread or cracker crumbs. Brown in wire broiler or lay in agate pan and bake in hot oven....

11 minute read

Read Chapter

Tomato Short Cake

Tomato Short Cake

Cover layers of split hot short cake crust of universal dough with Cream of Tomato sauce and serve. Or, prepare unstrained tomatoes the same as for sauce and serve over the crust....

9 minute read

Read Chapter

Pilau—stewed rice

Pilau—stewed rice

Simmer sliced onion in oil (without browning), add salt, boiling water and rice. Cook until rice is about half done, then add tomato hot, and finish cooking slowly without stirring. If convenient, set into the oven after the tomato is added. When the larger quantity of tomato is used, the smaller quantity only of water will be required. 1½ cup sliced celery may be substituted for the onion. Spanish rice calls for 2–3 cloves of garlic in addition to Pilau with six cups of water and one only of to

25 minute read

Read Chapter

Macaroni with Onion or Celery, and Tomato

Macaroni with Onion or Celery, and Tomato

Substitute 1¼–1½ cup of macaroni for the rice in pilau. Hominy also may be used in place of rice....

7 minute read

Read Chapter

Parsnip and Potato Stew

Parsnip and Potato Stew

Cut potatoes in quarters lengthwise, then across the center, and cut parsnips into about the same size; cook separately or together and drain; add both to cream sauce, heat, and serve on toast, or put small slices of toast (zwieback) in the stew. This is a delightful dish though simple....

15 minute read

Read Chapter

Succotash—Corn and Beans

Succotash—Corn and Beans

In the summer cook shelled Lima or other beans until tender. Add corn which has been cut from the cob, boil 10–15 m., pour in a little heavy cream, heat but do not boil; add more salt if necessary. Succotash is one of the dishes which calls for cream. Just a few spoonfuls is all that is required for a large quantity of succotash, but that little perfects it. Corn and beans may be cooked separately, combined and seasoned. All sorts of corn and all sorts of beans may be combined with great satisfa

37 minute read

Read Chapter

Dried and Hulled Corn

Dried and Hulled Corn

A very near relative (which some prefer) to succotash is the combination of dried and hulled corn; 2 parts dried and 1 part hulled corn, finished with cream the same as succotash....

10 minute read

Read Chapter

Vegetable Hashes

Vegetable Hashes

My first experience with a vegetable hash was at a hotel in one of the new towns in North Dakota where the landlady herself did the cooking. The hash was made from the different vegetables left from a boiled dinner chopped and heated, and was one of the happy gastronomic surprises. Just such a surprise is in store for the vegetarian who utilizes the remains of the trumese boiled dinner. One rule with few exceptions to be followed in hashes, is not to chop the ingredients too fine; they should be

1 minute read

Read Chapter

Toasts

Toasts

We learn from Dr. Vaughn of the Michigan University, and other eminent authorities, that yeast bread browned on the two cut surfaces only, is as unwholesome as when fresh baked, the slice being soggy and indigestible on the inside. So, for all dishes where the ordinary toast is usually used, we recommend the following: Cut slices of light yeast bread into any desired shape or size. (Square slices cut diagonally across are convenient and attractive). Lay in a flat pan or wire dish drainer and put

4 minute read

Read Chapter

Spanish Cakes

Spanish Cakes

Batter—2 eggs, 2 tablespns. flour, 1 teaspn. of oil, milk for smooth thin batter. Nut milk may be used and oil omitted. Cut thin slices of bread into any desired shape (round with biscuit cutter), spread each one of half the pieces with jelly, jam or marmalade and press another on to it; dip in the batter, lay on oiled baking pan, stand 15 m. or longer in a cold place. Bake in a quick oven, serve with a bit of the preserve on top and half of a nut pressed into each, or, dusted with powdered suga

28 minute read

Read Chapter

Mamie’s Surprise Biscuit

Mamie’s Surprise Biscuit

Inclose small cakes of nicely seasoned mashed potato in pastry crust; bake, serve with milk gravy, drawn butter or cream sauce, or with celery only. This is the original recipe which leads to the following variations: Mix finely-sliced celery with the potato. Use the mixture of black walnut and potato stuffing, or mashed lentils or mashed peas for filling. Serve peas biscuit with tomato or tomato cream sauce. Serve lentil biscuit with cream, cream of tomato or mushroom sauce. Lentil biscuit with

42 minute read

Read Chapter

Yorkshire Pudding

Yorkshire Pudding

Beat eggs, add milk and pour gradually into flour mixed with salt; add oil, beat well, turn into well oiled, or oiled and crumbed gem pans; bake in moderate (slow at first) oven. Serve as garnish or accompaniment to ragout, or if baked in flat cakes, with slices of broiled or à la mode meats laid on them, and gravy poured around. The pudding may be baked in a flat pan and cut into any desired shape for serving. Whites and yolks of eggs may be beaten separately. A large onion chopped may be used

27 minute read

Read Chapter

Rice Border

Rice Border

Pack hot boiled rice into well oiled border mold and let stand in a warm place (over kettle of hot water) for 10 m. Turn on to serving dish carefully. Or, parboil 1 cup of rice in salted water 5 m.; drain and cook in a double boiler with 2½–3 cups of milk and salt, until the rice is tender and the milk absorbed, then pack into the mold. 1 tablespn. of butter and the yolks of 2 eggs may be added to the rice about 2 m. before it is taken from the double boiler....

27 minute read

Read Chapter

Oyster Plant and Potato Omelet—without eggs

Oyster Plant and Potato Omelet—without eggs

With nicely seasoned, not too moist, mashed potato, mix slices of cooked oyster plant which have been simmered in cream or butter. Spread in well oiled frying or omelet pan. When delicately browned on the bottom, fold, omelet fashion, turn on to a hot platter, garnish. Serve plain or with cream sauce or with thin drawn butter. Or, grind oyster plant, cook in a small quantity of water, add cream or butter and mix with plain potato. Finely-sliced raw celery or chopped raw onion and parsley may be

27 minute read

Read Chapter

Baked Potatoes and Milk

Baked Potatoes and Milk

Wash potatoes well, scrubbing with vegetable brush. Cut out any imperfect spots. Bake until just done. Break up, skins and all, into nice rich milk and eat like bread and milk for supper. A favorite dish of some of the early settlers in Michigan....

13 minute read

Read Chapter

Bread and Milk with Sweet Fruits

Bread and Milk with Sweet Fruits

Add nice ripe blueberries to bread and milk for supper, also ripe black raspberries or baked sweet apples. They are all delicious....

8 minute read

Read Chapter

★ Apples in Oil

★ Apples in Oil

Simmer finely-sliced onion in oil 5–10 m. without browning; add salt and a little water, then apples which have been washed, quartered, cored and sliced without paring. Sprinkle lightly with salt. Cover and cook until apples are just tender, not broken. Serve for breakfast or supper, or with a meat dish instead of a vegetable, for luncheon or dinner. The onion may be omitted. Use a little sugar when apples are very sour....

21 minute read

Read Chapter

Onion Apples

Onion Apples

Simmer sliced onions in oil, with salt, in baking pan. Place apples, pared and cored, on top of the onions; sprinkle with sugar and put ¼ teaspn. in each cavity. Cover, bake; uncover and brown. Serve for luncheon, or as garnish for meat dish. “And God said, Behold I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat .” Gen. 1:29. “The food which God gave Adam in his sinles

1 minute read

Read Chapter

NUTS

NUTS

As nuts occupy the highest round of the true meat ladder, we give a variety of recipes for their use, following with legumes and eggs in their order. With nuts, as with other foods, the simplest way to use them is the best. There are greater objections to foods than that they are difficult of digestion, and in the case of nuts, that objection is overcome by thorough mastication; in fact, they are an aid to the cultivation of that important function in eating. For those who are not able to chew t

9 minute read

Read Chapter

COOKED NUT DISHES

COOKED NUT DISHES

1 cup chopped nuts (not too fine), hickory, pecan, pine or butternuts, or a mixture of two with some almonds if desired; 2 cups boiled rice or hominy, 1½ tablespn. oil or melted butter, salt, sage. Mix, shape into rolls about 1 in. in diameter and 2½ in. in length. Egg and crumb; bake in quick oven until just heated through and delicately browned, 8 to 10 m. Serve plain or with any desired sauce or vegetable. 1 cup chopped nuts, 1 cup cooked rice, any desired seasoning or none, salt; mix. Heat b

8 minute read

Read Chapter

TRUMESE

TRUMESE

Many years ago when experimenting with gluten washed from wheat, the thought came to me that it would be a good thing if it could be combined with nuts, as the nuts would supply the oil lacking in the gluten. From former experiments I knew it would be a difficult problem, but it was finally solved and has resulted in giving to the world a valuable food product, which gives me great joy. I give directions (the results of my own experimenting) for making this food as perfectly as it can be made in

6 minute read

Read Chapter

TRUMESE DISHES

TRUMESE DISHES

Trumese may be cut down the center, if loaf is round, laid on its flat surface, sliced and served with celery, olives, apples, salt and oil, oil and lemon juice; Chili, chutney, apple or gooseberry sauce or jelly. When serving trumese to any one for the first time, prepare it in some of the hot ways, either broiled with a nice sauce, or in cutlets or pie perhaps, since many people would not be favorably impressed with it cold, until their taste had been educated to it. “Taste is a matter of educ

20 minute read

Read Chapter

NUTMESE

NUTMESE

Grind both cooked and raw nuts into butter, add salt and water, mix well, put into oiled tins. Steam 5 hrs. or bake 1 hr. in slow oven on asbestos pad. May cook in sealed glass jars, following directions p. 156 , for trumese in glass jars. Use a trifle less water for Spanish peanuts. Cereal coffee or consommé may be used in place of water. All ready prepared foods similar to nutmese are variously named “nuttolene”, “nutmete”, “nutcysa” and “nut loaf,” according to where they are made. Cook same

49 minute read

Read Chapter

NUTMESE DISHES

NUTMESE DISHES

Nutmese of nuts only, is suitable to serve with breads of all kinds instead of butter. It takes the place of cheese nicely with apple pie and may be served sliced, with Chili, apple, grape and different fruit sauces or with jelly. Take the broken pieces of nutmese left from slicing, press them through a wire strainer, add salt and enough lemon juice to give the slight tartness of cottage cheese. Use plenty of salt and not too much lemon juice. Mix well and press through the strainer again. Shape

4 minute read

Read Chapter

TRUMESE AND NUTMESE DISHES

TRUMESE AND NUTMESE DISHES

Put equal quantities of trumese and nutmese in small pieces into baking dish. Pour nut and tomato bisque, p. 93 , over and bake in moderate oven until nicely browned. Make a thin nut gravy, simmer in it the stalks of celery, bruised and tied together (for convenience), and the cooked rigatoni. When the sauce is well flavored, remove the celery and add the nut meats cut into convenient pieces; and lastly, a little cream. Rigatoni is macaroni in large, round, corrugated pieces. A few green peas ma

2 minute read

Read Chapter

ROASTS

ROASTS

Roasts are among the most popular of vegetarian dishes. In the home, in sanitariums and in our vegetarian restaurants they are always in demand. Except soups there are no dishes that we are so often asked to give the recipes for as our roasts. We always plan to have left-overs that will be good for them, as the proper combination of different ingredients is very satisfying, and richer flavors are often developed by reheating foods. When we start to make a roast, we gather up the suitable ingredi

3 minute read

Read Chapter

LEGUMES

LEGUMES

The mature, dry seeds only are considered under this head. Legumes—peas, beans and lentils form an important part of the vegetarian dietary, containing as they do a so much larger proportion of the muscle-building material than flesh meats, and being at the same time inexpensive. Another advantage is that they are grown in considerable variety in nearly all countries. We have beans—white, large and small; colored, of all shades and sizes; peas—dry, green and yellow, split and whole, chick peas a

16 minute read

Read Chapter

EGGS

EGGS

“Milk and eggs should not be classed with flesh meat. In some cases the use of eggs is beneficial.” “While their use will become more and more unsafe as disease in animals increases, they should not be discarded entirely, when other foods to supply the needed elements cannot be obtained. Great care, however, should be taken to obtain milk from healthy cows and eggs from healthy fowls that are well fed and well cared for.” Though eggs are, to some extent, stimulating, they do not contain the pois

27 minute read

Read Chapter

Broiled Mushrooms

Broiled Mushrooms

Remove stems, place in fine wire broiler, turn the gills first to the fire for 5 m., then the other side. Put a small piece of butter in the center of each mushroom, sprinkle with salt, broil 5 m. Lay carefully on to pieces of toast or thin toasted wafers or slices of broiled trumese, skin side up, and serve at once. Melted butter may be poured over mushrooms on toast instead of putting butter into them while broiling. Caps are sometimes dipped in salt and olive oil and broiled after standing in

30 minute read

Read Chapter

Baked Mushrooms

Baked Mushrooms

Cut off part of stems, lay tops down in shallow baking pan, dust with salt, put a small piece of butter in each mushroom, bake 20 m. in hot oven. Serve in pan, or on toast with sauce from pan poured over....

12 minute read

Read Chapter

Steamed Mushrooms

Steamed Mushrooms

Put mushrooms in saucepan or double boiler with salt and no water. Cover close, cook 20–30 m. Add hot cream or butter mixed with a little flour, heat. Serve on toast, cutlets of corn meal porridge, rice cutlets or slices of broiled trumese. Butter, 2 tablespns. to the pound of mushrooms, may be added when put to cooking and no milk or cream used....

18 minute read

Read Chapter

Stewed Mushrooms

Stewed Mushrooms

Cut mushrooms into sixths or eighths or slices. Cook in small quantity of water 10–15 m., add cream, or milk and butter, enough to moisten toast. Heat, serve on toast....

9 minute read

Read Chapter

★ Creamed Mushrooms

★ Creamed Mushrooms

Stew mushrooms in a larger quantity of water, add cream, and thicken to the consistency of very heavy cream. Serve in dainty shells of pastry crust, or on toast or wafers, surrounded with green peas or not. A small quantity of mushrooms will go a long way in this way....

15 minute read

Read Chapter

Mushroom Stew

Mushroom Stew

Add cooked fresh or dried mushrooms to thickened consommé. Serve over rice or macaroni or in rice border....

5 minute read

Read Chapter

Stewed Canned Mushrooms

Stewed Canned Mushrooms

Drain mushrooms, if large cut into quarters and put into rich egg or cream sauce without further cooking. Canned mushrooms (except home canned) are esteemed more for the feeling between the teeth than for their flavor and are at their best in pies, scallops and creams....

13 minute read

Read Chapter

Dried Mushrooms

Dried Mushrooms

Wash dried mushrooms well, soak 4–12 hours in water or milk, simmer for 5 m. only, in the liquid in which they were soaked. Use in soups, sauces or stews, in small quantities, as the flavor is very rich....

11 minute read

Read Chapter

Pickled Mushrooms

Pickled Mushrooms

Soak mushrooms pickled in salt, for 24 hours, changing the water several times; drain, and if to be cooked in batter dry between the folds of a towel. Use cutlets of trumese batter with them, or with soaked dried mushrooms....

11 minute read

Read Chapter

Puff Balls

Puff Balls

Pare and cut puff ball mushrooms into half-inch slices. Simmer in butter or olive oil, with or without dipping in egg, and season with salt. Or, stew and serve as other mushrooms....

9 minute read

Read Chapter

Mushrooms in Rice Rings

Mushrooms in Rice Rings

Shape cups of steamed or boiled rice in muffin rings, fill with creamed mushrooms or Boundary Castle sauce, protose and mushrooms à la crême, thin, or with mushroom stew....

9 minute read

Read Chapter

Sister McBurnie’s Chop Seuey

Sister McBurnie’s Chop Seuey

Put into close covered vessel in oven, bake 25–35 m. Onion may be omitted....

5 minute read

Read Chapter

Mushrooms à la Crême

Mushrooms à la Crême

Use all mushrooms in recipe for celery and mushrooms à la crême p. 115 , or all fresh mushrooms in trumese and mushrooms à la crême p. 165 ....

9 minute read

Read Chapter

Fresh Mushrooms—Under Glass Globe with Cream

Fresh Mushrooms—Under Glass Globe with Cream

Cover the bottom of a porcelain dish with toast. On the toast pile mushrooms, gills down, several rows high, sprinkling with salt. Pour ⅓–½ cup of cream on to the mushrooms, cover with the globe or bell and simmer on the top of the stove 20–30 m. The cover is removed after the plate is placed before the guest. This quantity is served for luncheon when the dish is the principal one of the meal. For a single course, a smaller portion of toast would be required and not more than 4 or 5 mushroom cap

31 minute read

Read Chapter

Mushroom Timbales

Mushroom Timbales

Simmer onion in butter, add parsley, flour, and milk or consommé. Remove from fire, add yolks of eggs beaten with the tablespn. of milk, salt and mushrooms. Fill small molds which have been garnished as desired, bake in pan of water 20 m. or until set. Unmold on to rounds of toast, surround with thick mushroom sauce. The timbales may be made of canned mushrooms and served with rich cream sauce....

20 minute read

Read Chapter

Mushroom and Oyster Plant Pie

Mushroom and Oyster Plant Pie

Mix the flour and butter, pour boiling water over, stirring, add cream and salt. Put cooked oyster plant and mushrooms in pieces (⅔ oyster plant, ⅓ mushrooms), 1 pt. in all, into baking dish. Pour sauce over, cover with universal or pastry crust and proceed as in trumese pie. Substitute stewed potatoes for oyster plant with either crust, or cover with a thin crust of mashed lentils, or use celery in place of oyster plant and cover with a rice crust....

24 minute read

Read Chapter

★ Cream of Fresh Mushroom Soup

★ Cream of Fresh Mushroom Soup

Cook chopped imperfect caps and stems of mushrooms in water 5–10 m. Add more water if necessary and heavy cream; thicken with flour to the consistency of heavy cream. Add salt and a few cooked caps if desired, or, from 1–3 caps may be placed in each dish when the soup is served. This soup cannot be improved upon....

18 minute read

Read Chapter

★ Boundary Castle Soup

★ Boundary Castle Soup

Add sufficient water with salt to Boundary Castle sauce to make of the consistency of soup. Very delicious. Directions for canning and drying mushrooms pp. 71 and 72 . The quantity of liquid, if any, must be determined by the purpose the dressing is to be used for and the dryness of the ingredients. As a rule, dressings are better without eggs. Dressings may sometimes be put over the top of suitable meat pies for the crust. They may also be put into the bottom of a well oiled tin or pudding dish

43 minute read

Read Chapter

Simple Dressing

Simple Dressing

Dip slices of stale bread into salted hot water quickly. Lay them in a baking tin and sprinkle delicately with powdered leaf sage or savory. When a sufficient number of layers is prepared, sprinkle with crumbs and a little more water if necessary. Bake in a quick oven about 20 m., or until browned over the top. Serve on a platter with some ragout over it. Or, bake in a pudding dish and send to the table to be served with the meat dish with gravy....

24 minute read

Read Chapter

Savory Dressing

Savory Dressing

Crumbs, egg or not, butter or oil, parsley, thyme, sage, summer savory, onion juice and salt....

5 minute read

Read Chapter

Onion and Parsley Stuffing

Onion and Parsley Stuffing

A few sage leaves may be substituted for the parsley for a sage and onion stuffing....

5 minute read

Read Chapter

Celery Stuffing

Celery Stuffing

Equal parts bread crumbs and finely-sliced celery, salt and butter....

3 minute read

Read Chapter

Nut and Raisin Dressing

Nut and Raisin Dressing

To bread crumbs, melted butter, thyme, sage, grated onion and salt, add a few seeded raisins and chopped English walnuts....

6 minute read

Read Chapter

Vegetable Stuffing

Vegetable Stuffing

½ cup each mashed green peas, onions in oil, stewed celery, stewed carrot and finely-sliced raw celery, salt, 1 or 2 eggs....

6 minute read

Read Chapter

Chestnut Stuffing

Chestnut Stuffing

Mashed boiled chestnuts, salt, butter or a little heavy cream....

3 minute read

Read Chapter

Black Walnut and Potato Stuffing

Black Walnut and Potato Stuffing

Beat. “Perfection in the art of cookery is attainable only by lengthened experience and careful study of the qualities of foods and the application of sauces and seasonings. It is chiefly in knowing how to make and apply sauces that a cook shows her skill. ”...

18 minute read

Read Chapter

Suggestions

Suggestions

Use pastry flour for gravies and sauces. The sauce should be a little more salt than the food with which it is to be served. As a rule, the sauce should be poured around, not over the food. No positive general rule can be given for thickening, as flour varies and different kinds of liquid require different proportions. Also the evaporation of liquids, in different quantities, varies. About one tablespoon of flour may be calculated for each cup of water; but for milk, cream or tomato that amount

1 minute read

Read Chapter

1 Plain Nut Sauce

1 Plain Nut Sauce

1 tablespn. raw nut butter, 1 pt. water. Mix butter with water, boil ½ hr., add salt with water to make 1½–2 cups; thicken slightly. Serve with nut and legume dishes, over boiled rice and with some vegetables. Steamed nut butter may be used instead of raw....

14 minute read

Read Chapter

2 Nut Onion Sauce

2 Nut Onion Sauce

Cook sliced onions with plain sauce....

3 minute read

Read Chapter

3 Nut and Tomato Sauce

3 Nut and Tomato Sauce

Use ⅓ tomato instead of all water in plain sauce. A little browned flour sometimes....

5 minute read

Read Chapter

4 Nut Gravy for Roasts

4 Nut Gravy for Roasts

Cook browned flour, onion, garlic, bayleaf and a very little tomato with plain sauce. A little sage occasionally....

6 minute read

Read Chapter

5 Nut and Tomato Bisque Sauce

5 Nut and Tomato Bisque Sauce

Thicken nut and tomato bisque, p. 93 , slightly. May use steamed or roasted nut butter, nutmese, or the water from boiled peanuts with a little lemon juice, for nut sauces....

10 minute read

Read Chapter

6 Simple Brown Sauce

6 Simple Brown Sauce

Follow directions for making sauce with roux....

3 minute read

Read Chapter

7 Brown Onion Sauce

7 Brown Onion Sauce

Simmer without browning sliced or chopped onion in oil, before adding flour to brown sauce....

5 minute read

Read Chapter

8 Savory Sauce

8 Savory Sauce

Add a delicate flavoring of leaf sage to brown or brown onion sauce....

4 minute read

Read Chapter

9 Roast Gravy—par excellence

9 Roast Gravy—par excellence

A little tomato, onion, a trifle of thyme and bay leaf with nut cream in brown sauce. Simmer, strain....

6 minute read

Read Chapter

10 Consommé Sauce

10 Consommé Sauce

Consommé with more browned flour and tomato or onion, thickened. Roux may be used....

4 minute read

Read Chapter

11 Celery Consommé Sauce

11 Celery Consommé Sauce

Add celery to hot oil, then flour and hot consommé with more salt if necessary....

5 minute read

Read Chapter

★ 12 Everybody’s Favorite

★ 12 Everybody’s Favorite

Throw crushed or finely-chopped garlic into oil and proceed as for sauce with roux, adding parsley last, of course. The sauce is nice without the parsley. Raw or steamed nut butter may be used....

10 minute read

Read Chapter

13 Almond and Tomato Cream Sauce—starchless

13 Almond and Tomato Cream Sauce—starchless

Rub butter smooth with tomato, heat to boiling, add salt and serve. This sauce heated with stewed okra makes a delightful omelet sauce, or side dish, or dressing for trumese, toast or rice....

11 minute read

Read Chapter

★ 14 Old Fashioned Milk Gravy

★ 14 Old Fashioned Milk Gravy

Blend the flour with cold water or milk, stir into boiling milk, boil up and add salt. Or, put 1–1½ tablespn. of oil in a sauce pan; when just hot add the flour, then hot milk, stir until smooth and add salt....

13 minute read

Read Chapter

★ 15 Sour Cream Gravy

★ 15 Sour Cream Gravy

Mix cream and flour, pour boiling water over, stirring constantly, to make of the desired consistency; boil thoroughly, add salt, serve. The gravy may be flavored....

8 minute read

Read Chapter

16 Cream or White Sauce

16 Cream or White Sauce

Follow directions for sauce with roux. Or, heat milk, without oil, in an oiled frying pan, to just boiling; add slowly, stirring, flour blended with water or milk. Boil up well, remove from fire, add salt. ¼–⅓ cream and ⅔ water may be used instead of milk. For vegetables the sauce should be thinner. A teaspoonful of sugar improves the flavor with carrots and turnips....

19 minute read

Read Chapter

★ 17 Tomato Cream Sauce

★ 17 Tomato Cream Sauce

Especially suitable for mashed peas or sweet potatoes. Add ½ cup rich strained tomato and more salt to each pint of cream sauce....

8 minute read

Read Chapter

18 Cream of Tomato Sauce

18 Cream of Tomato Sauce

Thicken boiling tomato, add cream, remove from fire, add salt. Do not add the salt before the cream....

6 minute read

Read Chapter

19 Cream of Tomato Sauce—Sister Howard’s

19 Cream of Tomato Sauce—Sister Howard’s

Simmer onion in butter without browning, add flour, hot tomato, cream and salt....

5 minute read

Read Chapter

CREAM SAUCE VARIATIONS

CREAM SAUCE VARIATIONS

20 Mint Cream —Add chopped mint to cream sauce. Use for green peas, mashed dry green peas, poached or hard boiled eggs and other dishes. 21 Cream of Celery —Use water in which celery was cooked, with cream, or milk and oil or butter, for cream sauce, and add stewed celery. 22 Cream of Onion —Add stewed, crushed, boiled onions to cream sauce. Or, add cooked onions to roux in pan, then add milk. Or, simmer without browning, chopped raw onions in oil, before adding flour. 23 Cream of Parsley —Chopp

1 minute read

Read Chapter

32 Bread Sauce

32 Bread Sauce

Soak crumbs in half the milk in double boiler till soft; beat until smooth; add salt and the remainder of the milk, heat, strain through coarse strainer, if necessary. If the milk is not rich a little butter may be added just before serving. Browned coarse crumbs (fine croutons) may be sprinkled over the dish with which the sauce is served. Flavor sauce with onion, onion and sage, chives, celery salt, or onion and parsley, sometimes....

21 minute read

Read Chapter

33 Bread and Bean Sauce—Sister Elsie’s

33 Bread and Bean Sauce—Sister Elsie’s

Milk from raw nut butter gives another sauce....

4 minute read

Read Chapter

34 Drawn Butter

34 Drawn Butter

Rub butter and flour together, pour boiling water over, heat to boiling, remove from fire and add salt; or, follow directions for sauce with roux....

7 minute read

Read Chapter

VARIATIONS OF DRAWN BUTTER

VARIATIONS OF DRAWN BUTTER

35 Cream —Use 1¼ cup milk instead of water in preceding recipe. 36 Tomato —Use ¼–½ cup of strained tomato, and water to make 1¼ cup, in drawn butter. Flavor with onion if desired. 37 Egg —Chopped or sliced hard boiled eggs in drawn butter. 38 Sour —½ to 1 tablespn. lemon juice to each cup of liquid in drawn butter. 39 Onion —Add crushed boiled onions to drawn butter. Use sometimes 1¼–1½ tablespn. browned flour No. 1, instead of white flour. May simmer (without browning) sliced or chopped raw oni

28 minute read

Read Chapter

40 Drawn Butter Sauce

40 Drawn Butter Sauce

Add ½ cup of cream to plain drawn butter....

3 minute read

Read Chapter

41 Emerald Parsley Sauce

41 Emerald Parsley Sauce

Add 3–4 tablespns. chopped parsley to drawn butter of 1 pt. of water. 2 or 3 teaspns. lemon juice may be added, also a little mint and sugar sometimes. A nice way to prepare the parsley is to wash it well and boil 10 m. in salted water, drain, chop and bruise to a pulp. Milk with less flour may be used for the sauce....

19 minute read

Read Chapter

42 Tarragon Sauce

42 Tarragon Sauce

Substitute finely-chopped fresh tarragon for parsley in preceding recipe. Use a little lemon juice if desired....

5 minute read

Read Chapter

★ 43 Sauce for Meat and Vegetable Pies

★ 43 Sauce for Meat and Vegetable Pies

Rub together 5 tablespns. oil or melted butter and 5 to 6 tablespns. of flour; add 1 qt. boiling water, boil well, add salt. Or, make as sauce with roux. Allow a few slices of onion to stand in sauce for 10 m., then strain and it is nice for the table for any use....

18 minute read

Read Chapter

45 Cream of Lentil Gravy

45 Cream of Lentil Gravy

Thicken milk with flour blended with water and combine with lentils; heat. Add finely-sliced celery and chopped parsley for some dishes....

9 minute read

Read Chapter

46 Nut and Lentil Gravy

46 Nut and Lentil Gravy

Mix nut butter with water and add with tomato to mashed lentils. Heat to boiling, strain through fine strainer, add salt....

7 minute read

Read Chapter

47 Swiss Lentil Gravy

47 Swiss Lentil Gravy

Heat lentils, browned flour and onion together for 10 m. Thicken with white flour stirred smooth with water. Add salt, strain, reheat....

7 minute read

Read Chapter

48 Vegetable Gravy

48 Vegetable Gravy

Simmer vegetables and bay leaf in oil for 10 m. Do not brown. Add brown and white flour, tomato and water; boil. Remove bay leaf; add salt, thyme and parsley; serve. Celery tops may be used instead of sliced stalks. The gravy may be strained....

13 minute read

Read Chapter

49 Olive Sauce

49 Olive Sauce

Prepare sauce in the usual manner and add sliced or chopped olives just before serving....

5 minute read

Read Chapter

50 Olive and Nut Butter Sauce

50 Olive and Nut Butter Sauce

Make thin cream of roasted nut butter, boil up, add chopped or sliced ripe olives and salt if necessary. A little tomato may be used. For a cold sauce, stir nut butter smooth with tomato or water and add chopped olives....

16 minute read

Read Chapter

51 Cream of Fresh Mushroom Sauce

51 Cream of Fresh Mushroom Sauce

Cook chopped stems and imperfect mushrooms in salted water for 10 m. Add water. Thicken a little more than for an ordinary sauce. Add a little heavy cream, heat. Mushrooms may be cooked for 20 m. in milk and butter in a double boiler or on back of range....

15 minute read

Read Chapter

52 Mushroom and Asparagus Sauce

52 Mushroom and Asparagus Sauce

Use asparagus liquor for part of the liquid in the preceding recipe and add a few cooked asparagus tips....

6 minute read

Read Chapter

53 Boundary Castle (Fresh Mushroom) Sauce

53 Boundary Castle (Fresh Mushroom) Sauce

For timbales, mashed lentils, macaroni, rice, potatoes or toast, broiled trumese, croquettes, patties and corn meal porridge. Simmer but do not brown onion in oil for 10 m., add browned and white flour mixed, then tomato, with water for thick sauce. Now add with their liquor, the mushrooms which have been cooked for 10 m. and water to make of the right consistency, with the salt and parsley. When served with timbales decorated with truffles, use juice of truffles in sauce....

24 minute read

Read Chapter

54 Italian (Dried Mushroom) Sauce

54 Italian (Dried Mushroom) Sauce

Heat oil, add onion and garlic, simmer, add flour, then liquid, and lastly the mushrooms which have been soaked for 2 hours, chopped, and cooked for 5 m. in the water in which they were soaked. Serve sometimes over split biscuit, on a platter, with slices of broiled trumese on top, sprinkled with chopped parsley. For variety, add 1 teaspn. browned flour and 2 tablespns. tomato to the sauce. For Italian Tomato Sauce, use ½ cup tomato instead of the mushrooms....

24 minute read

Read Chapter

55 Canned Mushroom Sauce

55 Canned Mushroom Sauce

Proceed as in other similar recipes....

3 minute read

Read Chapter

★ 56 Dried Mushroom Brown Sauce

★ 56 Dried Mushroom Brown Sauce

May add a few chopped dried mushrooms cooked 5 m. after soaking 4–5 hours. A little lemon juice may be added if liked....

8 minute read

Read Chapter

★ 57 Sauce Imperial

★ 57 Sauce Imperial

Cook all except flour, oil and parsley together for 20 m. Strain, heat oil, add flour and the strained tomato mixture. Then add 1¼ to 1½ teaspn. salt (or enough to destroy the acid taste of the tomato), and the parsley....

12 minute read

Read Chapter

★ 58 Chili Sauce

★ 58 Chili Sauce

Cook tomato, onion and bay leaf together until onions are tender; then add dry ingredients (which have been mixed together), and the lemon juice. Boil up well, put into jars and seal. Thyme and bay leaf may omitted....

11 minute read

Read Chapter

★ 59 Tomato Catsup

★ 59 Tomato Catsup

Slice celery very fine, add with sugar and salt to the boiling tomatoes; cook until the celery is tender and the sauce rather thick....

7 minute read

Read Chapter

60 Other Catsups

60 Other Catsups

Very delightful sauces may be made by cooking a consommé, the nut French soup and other suitable soups down thick....

6 minute read

Read Chapter

61 Peas and Carrot Sauce

61 Peas and Carrot Sauce

Add cooked carrots cut into dice or fancy shapes, and cooked green peas, to thickened white soup stock, p. 77 . They may be added to cream sauce or drawn butter....

10 minute read

Read Chapter

62 Pink Sauce

62 Pink Sauce

Fruit color, or rich red beet juice in drawn butter or white sauce. Sauce may be flavored with onion, garlic and lemon juice or with celery....

8 minute read

Read Chapter

63 Apple and Onion Sauce

63 Apple and Onion Sauce

Simmer chopped onion in oil 5–10 m. Add thick slices of apple with salt and a very little water. Cover close; cook until apples are tender. Serve with broiled trumese or nutmese, or with omelets or scrambled eggs....

12 minute read

Read Chapter

64 Another

64 Another

Apples in quarters, not pared, grated onion, a little tomato, sugar, salt and celery salt, water to cook apples tender. Rub through colander....

6 minute read

Read Chapter

65 Currant Sauce

65 Currant Sauce

Cook onion in water, with salt and sugar. When tender, add currants and celery salt; cook until currants are broken but not till the seeds are hard. Put into jars boiling hot. Seal....

10 minute read

Read Chapter

66 Currant Sauce No. 2

66 Currant Sauce No. 2

Simmer all together until currants are broken. Seal in jars. Or, cook celery in salted water, add currants and sugar, and cook until currants are broken only....

8 minute read

Read Chapter

67 Baked Gooseberry Sauce

67 Baked Gooseberry Sauce

Put all into baking dish, cover close, bake about an hour....

4 minute read

Read Chapter

68 Jellied Chutney Sauce

68 Jellied Chutney Sauce

Make jelly and add a little at a time to raisins. Stir in orange rind and put into tumblers. Rind may be omitted....

7 minute read

Read Chapter

69 Tomato Chutney

69 Tomato Chutney

Cook all together 1½, hour....

2 minute read

Read Chapter

70 Ripe Cucumber Chutney

70 Ripe Cucumber Chutney

Soak cucumber in cold water over night, drain; cook with the sugar, raisins and part of the lemon juice until soft; add the other ingredients, heat well and seal in jars....

9 minute read

Read Chapter

71 Apple and Green Tomato Chutney

71 Apple and Green Tomato Chutney

Grind tomatoes through food chopper, drain, pour cold water over and drain after 1 hr., mix all ingredients, let stand in stone jar over night. In the morning set jar in kettle of cold water with something underneath to keep it from the bottom of the kettle; heat to boiling, cook 6 hrs., stirring occasionally. Seal in jars. May cook carefully in preserving kettle on pad or ring....

20 minute read

Read Chapter

72 Brother Coates’ Mother’s Chutney

72 Brother Coates’ Mother’s Chutney

Chop fruit fine, boil in ½ the lemon juice and water with the sugar. Chop onions, shallots and garlic fine, mix with salt and remaining lemon juice and water and add to boiling fruit. Cook well together and put into jars....

12 minute read

Read Chapter

73 Mint Sauce

73 Mint Sauce

Pour boiling water over mint, add lemon juice and sugar and stir until sugar is dissolved. Do not heat sauce. Proportions of mint, sugar and lemon juice may be varied and water may be omitted....

10 minute read

Read Chapter

74 Currant Mint Sauce

74 Currant Mint Sauce

Add chopped mint to melted currant jelly. The addition of particles of thin yellow rind of orange makes a variation....

7 minute read

Read Chapter

75 Sauce Amèricaine

75 Sauce Amèricaine

Cook in double boiler like custard, adding only a part of the water at first. A little less water may be used. For variety add chopped or sliced olives, or onion juice and parsley, or olives and onion....

14 minute read

Read Chapter

76 Sauce for Breaded Carrots

76 Sauce for Breaded Carrots

Cream the yolk of a hard boiled egg with a tablespn. of butter; place on back of range and add ½–1 tablespn. of lemon juice with water to make 2 tablespns., and salt. As soon as the mixture thickens, pour it over the carrots....

13 minute read

Read Chapter

77 Sour Sauce for Carrot Timbale

77 Sour Sauce for Carrot Timbale

Mix creamed butter and beaten yolks of eggs with cream; pour boiling water over; cook in double boiler until thick. Remove from fire, add lemon juice and salt. Serve at once. Excellent without lemon juice....

11 minute read

Read Chapter

78 Lemon Butter Sauce

78 Lemon Butter Sauce

Cream butter and work into it lemon juice to taste. Add chopped parsley, 1 tablespn. to each half cup of butter. A few chopped nuts may also be added....

9 minute read

Read Chapter

79 Pickle for Beets, String Beans and Carrots

79 Pickle for Beets, String Beans and Carrots

2 parts lemon juice, 1 part water, 1–1¼ part sugar, a trifle of salt or none; heat to boiling, pour over vegetables, drain off. Repeat twice. With string beans a little celery salt or finely-sliced celery may be used. “Upon leaving Eden to gain his livelihood by tilling the earth under the curse of sin, man received permission to eat also ‘the herb of the field.’” While vegetables are not, as some suppose, the chief article of a vegetarian diet, they form an important part of it, supplying the b

35 minute read

Read Chapter

Suggestions

Suggestions

Vegetables should be used soon after gathering, as they begin to ferment and lose their wholesomeness as well as flavors very shortly. As a rule put vegetables to cooking in boiling water, and bring to the boiling point again as quickly as possible. Cook green vegetables in salted water to preserve their shape and color. A lump of white sugar in the saucepan is said to preserve the color also, or a few drops of lemon juice, or charcoal tied in muslin. Onions and cabbage should be cooked in salte

1 minute read

Read Chapter

Artichokes—Globe

Artichokes—Globe

Soak artichokes for several hours or over night, drain, cut stalks close, trim away the bottom leaves, clip the sharp points from the leaves or cut off the tops straight across. Boil in salted water, if possible with charcoal tied in piece of muslin, until tender enough for the leaves to draw out easily, ¾–1 hour. Remove from water carefully with flat wire beater or small skimmer. Drain upside down; serve whole or in halves or quarters, with cream or egg cream sauce, drawn butter or sauce Amèric

40 minute read

Read Chapter

Artichokes—Jerusalem

Artichokes—Jerusalem

Wash and boil artichokes with the skins on until tender, 30–40 m. If they boil too long they may become tough. Drain, peel, and serve in rich cream sauce. They may be peeled before boiling. A still better way is to peel artichokes cut them into thick slices and boil 15–20 m., then drain thoroughly and serve in cream, cream of tomato or onion cream sauce. Not containing any starch, Jerusalem artichokes are suitable for salads, either cooked in slices and dried on a towel after draining, or used r

26 minute read

Read Chapter

Asparagus

Asparagus

Select green asparagus for the table, the short bleached stalks are tough and often bitter. Take care also that asparagus is fresh. The tops of stale asparagus have the odor of spoiled flesh meat and are not fit to use. If not just from the garden, asparagus should stand in cold water ½–1 hour before cooking. Wash thoroughly, dipping the heads up and down in a large quantity of water, shaking well to dislodge the sand. As the different parts of the stalk vary in tenderness, the best way to prepa

2 minute read

Read Chapter

String Beans—Cream, Nut or Dairy

String Beans—Cream, Nut or Dairy

String beans should be gathered before the pods begin to show the shape of the bean much. To prepare, break the blossom end back and pull off the string from that side, then break the stem the other way and remove the string from that side. Wash beans well and if they have not been crisped before stringing, let them lie in cold (ice, if possible) water a half hour or longer. Drain, take in handfuls on to the vegetable board and cut into ¾ in. lengths (cut diagonally instead of straight across wh

1 minute read

Read Chapter

String Beans—Nut and Tomato Bisque Sauce

String Beans—Nut and Tomato Bisque Sauce

Prepare beans as above and cover with sauce 5 , made of either raw or roasted nut butter....

7 minute read

Read Chapter

Shelled Green Beans

Shelled Green Beans

Wash beans before shelling and not after, cook in boiling salted water until tender, the time varying according to the variety. Allow plenty of time as beans are richer in flavor if simmered or kept hot for some time after they are tender. They may be served with different sauces, but it seems too bad to spoil their delightful flavors with anything but salt, or a little cream or butter, nut or dairy....

21 minute read

Read Chapter

Flowering Beans—Green

Flowering Beans—Green

The large pole beans with red and white blossoms have the richest flavor of all shelled beans. After shelling, put beans into cold water, let them heat slowly to the boiling point and boil 5–10 m. Drain, let cold water run over them in the colander. Return to the fire with boiling salted water and cook until tender, considerably longer than other shelled beans. Serve plain, or with a little cream poured over and shaken (not stirred) into them a few minutes before removing from the fire. If one h

46 minute read

Read Chapter

Beets

Beets

Beets should be fresh, plump and firm. If slightly withered, they may be freshened by standing in cold water over night. But if much withered do not waste time and fuel in trying to cook them, as they will be bitter and tough with any amount of cooking. Use care in handling beets before cooking so as not to break the skins. If the skins are broken the flavor and sweetness of the beet will be lost in the water. Press with thumb and finger to find when they are tender rather than to puncture with

1 minute read

Read Chapter

Broccoli

Broccoli

This is a vegetable grown in cool climates, similar to cauliflower, more hardy but not so fine in quality. Follow directions for cooking and serving cauliflower, except that broccoli requires about 20 m. only for cooking....

10 minute read

Read Chapter

Brussels Sprouts

Brussels Sprouts

Wash, pick off outside leaves, lay in cold water ½–1 hour, drain. Boil in salted water (in cheese cloth if convenient), 15–30 m. , according to age; do not cook until soft. Drain carefully, pile in center of dish; serve with hot cream poured over, or with sauce 16 , 19 , 34 , 57 , olive oil or French dressing. May add 1 tablespoon of lemon juice to each ½ cup of 34....

22 minute read

Read Chapter

Cabbage—Plain Boiled

Cabbage—Plain Boiled

Trim cabbage and if not very crisp let stand in cold or ice water 1 hr. or over night. Drain, cut into sixths, eighths or any number of pieces 1–1½ in. across the broadest part. Lay in sufficient boiling salted water to cover; let come to the boiling point and set back on the stove where it will simmer gently ½–¾ of an hour, until tender only, and still perfectly white. Drain and lay on to hot dish with pieces overlapping. Serve at once. Until one has tried it, he will not know how delightfully

1 minute read

Read Chapter

Carrots

Carrots

Carrots being among the most healthful vegetables should be used freely, and with a little care they may be made exceedingly palatable. Unless very fresh, let carrots stand in cold water for some time before paring. When they are full grown, or late in the season, parboil them to remove the strong taste. It will require from 20 m. to 1½ hr. to cook carrots tender, according to the age and the sizes into which they are cut. A little chopped parsley makes a pretty combination with most of the dish

2 minute read

Read Chapter

Cauliflower

Cauliflower

While cauliflower is a delightfully delicate vegetable when properly cooked, it is easily rendered strong and disagreeable. It should be cooked until tender only, 15–25 m. in constantly boiling liquid, either slightly salted water, or milk and water (⅓ milk), salted. Tie loosely in cheese cloth or muslin to prevent any particles of scum from settling on it and to keep the flowerets whole, then drop into a sufficient quantity of rapidly boiling liquid to cover it. It should not lose its snowy whi

1 minute read

Read Chapter

Celery—Raw

Celery—Raw

Trim off the coarse outside stalks, leaving about an inch of the root stalk; then cut the whole stalk into quarters or sixths from the bottom up, and throw into ice water until well crisped. If there should be dirt between the stalks it will be necessary to cut them off and brush each one separately with a vegetable brush. Throw the tender inside stalks into water to be served raw, and reserve the outside ones for cooking. It is said that wilted celery may be restored to crispness by dipping int

1 minute read

Read Chapter

Chard—Swiss

Chard—Swiss

Swiss Chard or Spinach Beet, affords two distinct dishes from the same plant at one time. Strip the leafy part of the foliage from the stalk and cook as greens. Cook and serve the stalks the same as asparagus. The leaves and stalks may be cooked together as greens. Young shoots of poke or scoke are sometimes served as “French Chard.”...

17 minute read

Read Chapter

Corn—Green

Corn—Green

The earliest varieties of green corn are never very sweet. By far the richest and sweetest are the yellow kinds, though the dark purple or black almost equals them. There are also some medium or later varieties of white corn that are excellent. Corn is at its best the day it is gathered. When not perfectly fresh, cook corn in almost any other way than on the cob. Never cook it in salted water as salt hardens it. Corn requires the least salt for seasoning of any vegetable. Husk nice fresh corn an

3 minute read

Read Chapter

Cucumbers

Cucumbers

The fruit of the cucumber vine “serves to introduce a large quantity of water into the system and is a refreshing addition to richer foods, especially in hot weather, when its crisp, cool succulence is peculiarly acceptable.”— Church. One unusually successful physician used to recommend cucumbers because they were “so crisp and easily digested.” Cucumbers should be gathered in the early morning, laid in ice water for an hour or two, then kept in the ice box or on the cellar bottom until serving

1 minute read

Read Chapter

Egg Plant

Egg Plant

Egg plant belongs to the family of the deadly night-shade, the same as the potato, tomato, peppers and tobacco, and contains an irritating principle which should be removed by thorough parboiling when used. Cut egg-plant into ½–¾ in. slices, put into a large quantity of cold water, heat to boiling and boil 5 m. ; drain, repeat the process, add salt to the third water and boil until just tender; drain thoroughly. Drop spoonfuls of the following batter on well oiled griddle or dripping pan, lay on

41 minute read

Read Chapter

Greens

Greens

One of the many advantages that the country dweller has over those who live in the city is the great variety of “greens,” as we call the edible weeds, nearly all of which are superior in flavor to the much prized spinach. There is narrow or sour dock , easily distinguished from the broad-leaved (which is not edible) by its long, slender leaf curled on the edges; the dandelion , which should be gathered before the buds appear or at least when they are just peeping out, as the greens are bitter wh

2 minute read

Read Chapter

Okra—Stewed Whole

Okra—Stewed Whole

Use only young, tender pods, cut off the stems, wash well and cook in a small quantity of salted water (about 1 cup to each quart of okra) for 30 m. or until tender. Season with cream, dairy or almond, or with butter. Or, drain if any water remains, and pour over it a hot French dressing. Melted butter may be used in the dressing instead of oil. Never cook okra in an iron vessel. Slice pods of okra across and cook with 1 cup of salted water to each pint of okra until tender, 25–30 m. Drain or no

48 minute read

Read Chapter

Onions—Boiled

Onions—Boiled

Select onions of about equal size. Peel them, then at the root end cut into the onion about ⅓ of the way at right angles. This causes the onion to cook tender at the heart. Let stand in cold water 20 m. to 1 hour. Put into boiling salted water and cook until tender, ¾–1½ hour. The water may be changed after 15 m. boiling. Drain, add cream, cream sauce or butter, heat a moment (do not boil with cream), serve. Some prefer onions plain with a little of the liquid in which they were boiled. Drain yo

1 minute read

Read Chapter

Oyster Plant

Oyster Plant

Oyster plant—vegetable oyster—salsify, is one of the most delightful vegetables. It should not be used until after heavy frosts and is at its best in the spring after being in the ground all winter. Whatever is dug more than is to be used each time, should be kept in sand in a cool place. To prepare for cooking, soak in cold water 3 or 4 hours, or over night. Scrape on a vegetable board with a knife and drop each root into a large quantity of cold water as soon as scraped to keep it from turning

2 minute read

Read Chapter

Parsley

Parsley

When parsley is fresh, wash, shake and keep in a thick paper sack near the ice. When withered, put at once into ice water until refreshed. To dry, pick off the leaves and stand in a warm place. It is better than not any when fresh is not obtainable....

14 minute read

Read Chapter

Parsnips

Parsnips

The parsnip is another vegetable not good until after heavy frosts, and is much sweeter and richer in flavor when left in the ground until spring. Scrape or pare parsnips, cut into halves or thirds in flat slices lengthwise; cook in boiling salted water until just tender, 20 m. to 1 hour according to age and size. Serve plain or with hot cream or butter poured over. Parsnips may be steamed instead of boiled. Cut parsnips into slices crosswise, ½–¾ in. thick, or if large, cut into quarters first,

57 minute read

Read Chapter

Peas

Peas

Green peas should be neither too old nor too young. When they are small and soft they have no character, but if too old they are hard and flavorless. To be at their best they should be cooked the day they are gathered. For fresh tender green peas, wash the pods, shell and put at once into boiling salted water. Washing after shelling takes away much of the sweetness. Cook until tender, 15–25 m. There should be very little water left when they are done. When nice and sweet they require no seasonin

1 minute read

Read Chapter

Potatoes

Potatoes

There is great diversity of opinion in regard to the value of the potato as a food. Some, because of its belonging to the family of the deadly night shade, the same family as tobacco, think it should be used sparingly if at all, while others consider it (when baked, at least) one of the most wholesome foods. Its use is often prohibited by physicians in some forms of indigestion and for those rheumatically inclined. The solid part of the potato is almost entirely starch, so it serves as bulk in c

6 minute read

Read Chapter

Baked Sweet Potatoes

Baked Sweet Potatoes

Wash large sweet potatoes without breaking the skins, bake in a moderate oven until they will yield to pressure between the thumb and finger. Or, boil until nearly tender and finish in the oven. Serve at once. Sweet potatoes will bake in a shorter time than Irish potatoes. The most delightful boiled sweet potatoes I ever ate were prepared in the following manner; Cook pared potatoes in a small quantity of water until nearly tender, drain if necessary (but it ought not to be necessary), cover wit

44 minute read

Read Chapter

Mashed Pumpkin

Mashed Pumpkin

Select a nice, rich, fine grained pumpkin, saw into halves, remove the seeds and fibre with a spoon and cut into small pieces without paring. Steam, or stew in a small quantity of water. Drain if watery in cheese cloth. When dry, mash and season with cream or butter and salt. Heat in double boiler or oven, stirring. Serve in mound on hot dish, or put into baking dish, sprinkle with crumbs and brown in oven. Place halves of pumpkin from which the seeds have been removed, cut side down upon a tin.

37 minute read

Read Chapter

Radishes

Radishes

Wash radishes well with brush, trim off all but the small green leaves, stand in ice water ½–1 hour. Serve on glass dish with cracked ice, or in a bed of shredded lettuce or of spinach leaves, or with a parsley border. Pare winter radishes and cut into quarters. Serve sprinkled with parsley, or as other radishes....

16 minute read

Read Chapter

Spinach

Spinach

Wash spinach the same as other greens, p. 253 . Cook in boiling salted water until tender, 10–30 m. Lift from the water with skimmer into a colander. (Save water for soups and sauces.) Press dry with a plate. Lay in hot pan and cut across a few times but do not chop; return to colander, pressing in firmly, to mold. Turn the dish in which it is to be served over the colander and unmold. Garnish with triangles of toast and hard boiled eggs. Pass oil, quarters of lemon or lemon juice, Sauce Amèrica

58 minute read

Read Chapter

Summer Squash

Summer Squash

Cut squash into inch thick pieces, steam, or stew in a small quantity of water; drain in cheese cloth. Mash, season, heat and serve. If you ever use butter for seasoning in cooking, use it with summer squash; though a little heavy cream, almond or dairy, is very nice. Never use roasted peanut butter with squash. Only those squashes which are young enough to cook with the skins and seeds are suitable for stewing, as the skins and seeds contain the flavor. Bake whole; open, remove seeds, scrape pu

36 minute read

Read Chapter

Winter Squash

Winter Squash

Winter squashes vary so much in quality that no one way of cooking will do for all. There are some varieties from which the skin may be peeled like a tomato, after steaming; others are so hard that it is impossible to pare them; from these scrape out the pulp with a spoon after steaming; others still, are better to be pared before steaming. When soft and watery after cooking, dry in the oven before mashing, and again afterwards if necessary. Some watery squashes have a rich flavor when well drie

1 minute read

Read Chapter

Tomatoes

Tomatoes

As the tomato, though a fruit, is prepared and served in so many ways as a vegetable, we will follow custom and consider it under that head; but it must be borne in mind that it should not be served or eaten in combinations unsuitable for other acid fruits. The most desirable way to serve the tomato is uncooked when well ripened. When perfectly ripe the skin will peel off without any preparation, and it may sometimes be loosened by rubbing the tomato all over firmly with the back of a silver kni

2 minute read

Read Chapter

Turnips

Turnips

The later varieties of turnip are by far the best though some of the earlier varieties are sweet and tender. As they need to be grown quickly turnips are never good in a dry season but will be pithy and strong. Turnips require the greatest care in cooking. If they are over-cooked 5 m., they will begin to turn dark and will have a strong, disagreeable flavor. For that reason they are better to be cut into thin slices. They must be boiled rapidly. Wash, cut into quarters or sixths if large, pare v

1 minute read

Read Chapter

Vegetable Stew

Vegetable Stew

Cook separately 1 pt. of string beans, 2 small potatoes and 2 small carrots cut into small pieces, and 1 pt. of green peas. When tender, drain, put all together, add salt and cream or a thin cream sauce. This makes a very pretty as well as a palatable dish....

14 minute read

Read Chapter

STARCHLESS AND SUGARLESS VEGETABLES

STARCHLESS AND SUGARLESS VEGETABLES

The proportion of sugar in nearly all of the other starchless vegetables is small. Since chestnuts are so largely composed of starch though they also contain a large proportion of albuminoids, from 8.5 to 14.6 according to different authorities, we allow them to follow vegetables while not classing them with them. One writer says “they might have been included among the bread stuffs.” London vegetarians often serve a tureen of plain boiled chestnuts in place of potatoes. The recipes are for the

31 minute read

Read Chapter

To Shell and Blanch Chestnuts

To Shell and Blanch Chestnuts

Boil whole chestnuts rapidly for 10 m. Leave in the hot water, shell and remove the brown covering while warm....

7 minute read

Read Chapter

Boiled Chestnuts

Boiled Chestnuts

Cook blanched chestnuts in salted water until just tender, 10–20 m. , drain, serve plain or with sauce 14 , 16 or 17 . Or, boil whole for 25 m. and serve in the shells....

11 minute read

Read Chapter

Chestnut Purée

Chestnut Purée

Mash boiled chestnuts, add salt, and cream or milk and butter. Beat well, heat in double boiler, serve in center of platter surrounded by nut meat cutlets or croquettes which in turn are garnished with boiled small onions, Brussels sprouts or flowerets of cauliflower suitably seasoned; or purée may be served with globe artichokes, green peas, stewed cucumbers or mashed dry green peas....

17 minute read

Read Chapter

Roasted Chestnuts

Roasted Chestnuts

Make at right angles small incisions at the point of the chestnut. Bake 10–20 m. in a rather hot oven, stirring occasionally, or put into a corn popper and shake over the coals....

10 minute read

Read Chapter

Chestnut and Banana Salad with Cream Dressing

Chestnut and Banana Salad with Cream Dressing

Prepare bananas as suggested for salads, and cover with Cream Dressing—Sweet. Cut boiled chestnuts in quarters and mix lightly with bananas and dressing. Serve in cups or on dainty china plates garnished with flowers or leaves....

12 minute read

Read Chapter

Chestnut Purée—Whipped Cream

Chestnut Purée—Whipped Cream

Add sugar or honey with dairy or cocoanut cream and vanilla, to mashed chestnuts; heat, pile on dish with spoon in rocky form or force through vegetable press, and surround with whipped cream....

11 minute read

Read Chapter

Vanilla or Raisin Chestnuts

Vanilla or Raisin Chestnuts

Boil blanched, fresh or dried chestnuts until tender (fresh 15 m., dried, 3 hours). When almost tender, add sugar or honey to water and when the liquid is nearly boiled away, flavor with vanilla; finish in slow oven; serve as confection. Raisin pulp instead of vanilla is delightful. Since experience has taught us that the delicate machinery of the body requires oil to keep it running smoothly, salads as one of the most agreeable means of supplying this need, have been growing in favor. In our re

1 minute read

Read Chapter

Secrets of Success

Secrets of Success

Use nuts as a garnish, or as an accompaniment to salads instead of mixed with them, as they become tough quickly after touching the dressing. Coarse chopped nuts may be sprinkled over the salad just as it goes to the table. In beans, green or red French, Lima or California are best for salads since they do not cook to pieces easily. The whites of hard boiled eggs are more digestible when ground fine, or pressed through a wire strainer. When desired for fancy shapes they may be poached separate f

4 minute read

Read Chapter

COOKED DRESSINGS

COOKED DRESSINGS

Beat all the ingredients in the inner cup of a double boiler just enough to blend well. Put into the outer boiler containing warm (not hot) water, set over fire, stir with a wooden spoon continuously, taking the inner boiler out occasionally and stirring well if there is danger of cooking too rapidly. When the dressing begins to thicken, remove at once from the fire and set in a dish of cold water which was all ready, stirring until partially cooled. Strain through a wire strainer. The recipe fo

3 minute read

Read Chapter

UNCOOKED DRESSINGS

UNCOOKED DRESSINGS

The proportions of lemon juice and oil in this dressing vary from 1 part of lemon juice to 4 parts of oil, to equal parts of each, and in extreme cases to the use of four or five times as much lemon juice as of oil according to the ingredients of the salad and individual taste, but the proportions most generally used are the following: Mix salt and oil well, add lemon juice slowly, stirring, pour over salad, serve at once. If flavorings are used, mix them with the salt and oil before adding the

4 minute read

Read Chapter

TRUE MEAT SALADS

TRUE MEAT SALADS

For these salads, rich in proteids, the nut dressings are not required. As a rule, lemon juice, lemon juice and salt, or the French dressing with suitable flavorings will be most appropriate. Use the different varieties of Mayonnaise with judgement. Take equal quantities (or any proportion desired) of diced trumese and slender crescent slices of celery with a little very fine chopped onion. Mix lightly with improved mayonnaise dressing. Pile in center of lettuce border. Serve. Trumese may have b

3 minute read

Read Chapter

VEGETABLE SALADS

VEGETABLE SALADS

Add just as it is going to the table, whipped cream dressing, to 1 pt. of chopped crisp white cabbage. Some of the whipped cream may be left out of the dressing and dropped by spoonfuls on top of the salad. Use purple or red cabbage in the place of white in snow salad. For luncheon, the cream mayonnaise dressing may be used. Coarse chopped red beets with whipped cream dressing. ⅓ fine cut celery improves the flavor. Beat eggs in the inner cup of a double boiler, pour slowly over them stirring, a

4 minute read

Read Chapter

FRUIT SALADS

FRUIT SALADS

Prepare apples and pineapple, equal quantities, or ⅓ only of pineapple, according to directions on p. 275 . Just at serving time, combine with cream dressing—sweet, and serve in dainty glasses or cups (individual), each on a small plate with a doily and a cut flower or leaf or a spray of some delicate vine. This is a sample of what may be done with any of the followings combinations and many others: Apple with orange or strawberries, red raspberries, canned cherries, cherries and celery, or cele

3 minute read

Read Chapter

★ Apple Dumpling—Baked

★ Apple Dumpling—Baked

Peel, quarter and core nice tart apples, lay inside down, in flat pudding dish or pan, cover and set in gentle heat so that the apples will become just warm all through. Crust —Make universal crust with ½ to 1 cup of liquid according to the quantity required. Roll ½–¾ in. thick, cut with biscuit cutter, lay close together on warm apples. Cover with a pan that will allow the crust to rise underneath it, set in warm place and let crust get very light. Start the dumplings early enough to give plent

53 minute read

Read Chapter

★ Apple Dumpling—Steamed

★ Apple Dumpling—Steamed

Place the apples in the bottom of an oiled kettle (aluminum preferably), the same as in the pudding dish for baking. Pour warm water over to one-third or one-half cover, or just enough to cook them without scorching. Cover apples with crust as in baked dumpling. Let crust rise very light, cover the kettle close (put a weight on the cover), and set in moderately hot place over the fire. When boiling well, carefully move the kettle back where it will boil slowly but steadily. Place an asbestos pad

32 minute read

Read Chapter

Peach Dumplings

Peach Dumplings

Cut universal dough into rounds as large as a saucer, pile halves of peaches in center, press edges firmly together around peaches, lay in deep pan and bake when crust is light. Serve with almond or dairy cream or any suitable sauce. Or, cut rounds smaller, lay peaches on one and cover with another. Wet edges and press together....

16 minute read

Read Chapter

★ Fruit Tarts or Dumplings

★ Fruit Tarts or Dumplings

Put blueberries, blackberries, raspberries, gooseberries, cranberries or any desired fruit in the bottom of a pudding dish; mix sugar, a little flour and salt together and add to berries. (Blueberries will require a little water.) Warm, and cover with crust as for baked apple dumpling. Bake when crust is light and serve without sauce. Cranberries and gooseberries may be baked with very little if any sugar and served with hard sauce. A tart of unsweetened peaches is nice served with plain or whip

24 minute read

Read Chapter

★ Blueberry Pot Pie—Delicious

★ Blueberry Pot Pie—Delicious

Put blueberries with sugar in bottom of preserving kettle, pour water over, cover with crust, let rise and cook the same as steamed apple dumpling. No sauce. Cranberry and gooseberry pot pie may be made in the same way and served with hard or creamy sauce....

14 minute read

Read Chapter

Orange Roly-Poly

Orange Roly-Poly

Peel all white from oranges. Divide into unbroken sections. Make universal crust of 1 cup of milk with a large measure of oil. When light, add salt with flour to make a dough stiff enough to roll; roll in oblong sheet, spread with orange sections, sprinkle with sugar, roll close and carefully, moisten the edges at the ends and pinch well together. Bake in moderate oven 35–45 m., or steam 1½ hour. Serve with lemon, hard, or foamy white sauce, or with cream....

23 minute read

Read Chapter

Dutch Apple Cake

Dutch Apple Cake

Spread a thin layer of universal crust on shallow baking pan; press warm eighths of apples, sharp edge down, into crust, sprinkle with sugar, let rise, bake, covered part of the time if necessary to cook the apples; serve as “tea-cake,” or with sauce as pudding. Let dough extend up the sides of the pan a little to keep the juice from running off. Make Peach Cake the same way, with halves or slices of peaches....

22 minute read

Read Chapter

Short Cakes

Short Cakes

Bake universal crust in flat square or round tins. Split, spread with butter or not, and cover lower half with a generous layer of fruit. Turn the upper half over so that the cut side is up, and cover that, too, with fruit. A meringue or fluff may be used sometimes for ornamentation, but if fruit is properly prepared and freely used, cream will not be required; it would better be saved for some more necessary place. Two very thin crusts may be used, but the fruit flavor does not penetrate them a

1 minute read

Read Chapter

Shortcake Fillings

Shortcake Fillings

Strawberries —Leave out a few small berries or cut some of the smaller ones in halves or quarters and set one side. Save also some of the largest and cut into halves, or leave whole with the stems on. Put a little butter into a granite pan, add berries with not too much sugar and a little salt. Crush over the fire with wire potato masher just enough to make juicy. Mix well with butter, stir carefully until just warm. Add small berries, spread crusts, place whole berries, or cut halves cut side u

2 minute read

Read Chapter

Steamed Blueberry or Other Fruit Pudding

Steamed Blueberry or Other Fruit Pudding

Make ingredients for universal crust into stiff batter or soft dough, according to the juiciness of the fruit to be used with it; mix and beat well, let rise; add dried or fresh blueberries (huckleberries), cranberries, raspberries, blackberries, fresh or dried or drained canned, cherries, or any convenient fruit; put into well oiled mold, cover or not and steam 1–1½ hour. Serve with cream and sugar, or with foamy, hard or cocoanut sauce. Or, make a dough stiff enough to knead, shape into biscui

39 minute read

Read Chapter

★ Plain Steamed Pudding

★ Plain Steamed Pudding

Steam sweetened or unsweetened universal crust in large or individual molds ¾–1 hour; serve with molasses, maple, berry, foamy or creamy sauce....

7 minute read

Read Chapter

★ Dutch Boiled or Steamed Pudding

★ Dutch Boiled or Steamed Pudding

Make universal crust with only ¼ cup of oil to the cup of liquid and mix as stiff as bread dough. Put into a well buttered double cheese cloth, let rise, drop into perfectly boiling water and boil 30–40 m. Remove from cloth, split and lay on dessert tray, spread with butter, cover with nice flavored molasses and serve hot. Try it before you condemn it. The crust may be steamed instead of boiled, but it is beautifully light when boiled. Molasses, or maple or brown sugar syrup may be heated with a

29 minute read

Read Chapter

Cottage Pudding

Cottage Pudding

Bake rather stiff, slightly sweetened universal crust and serve with Annie’s Strawberry (“ o ” of Hard Sauce Variations) or any preferred sauce. Add fine cut, drained stewed prunes to pudding occasionally before baking and serve with a sauce made of the juice....

12 minute read

Read Chapter

Pear Cobbler

Pear Cobbler

Sprinkle mixed sugar, flour and salt over pears in pudding dish, pour water over and cover with universal crust. Bake when crust is well risen. 1¼ cup of sugar and 1½ tablespn. of lemon juice give character to the filling....

11 minute read

Read Chapter

Mother’s Peach Cobbler—Billy’s Favorite

Mother’s Peach Cobbler—Billy’s Favorite

Line pudding dish with pie paste. Fill with pared, whole peaches. Mix sugar, a little butter and flour together; pour boiling water over, stirring. Boil up well, cool, pour over peaches, cover with crust, bake in moderate oven until peaches are soft....

12 minute read

Read Chapter

Apple Scallop

Apple Scallop

Mix together sugar, flour and butter in the proportion of 1 tablespoon of flour and 2 of butter to each cup of sugar with a little salt and sprinkle between layers of eighths of apples in pudding dish; cover dish and bake slowly until apples are tender, then uncover for a time. If apples are dry, a few spoonfuls of water may be put in the dish. Bake about 1 hour in all....

21 minute read

Read Chapter

Mary’s Scalloped Apple Pudding

Mary’s Scalloped Apple Pudding

Put a layer of quartered apples, sugar and a trifle of salt in the bottom of a pudding dish, then a sprinkling of dry bread crumbs; continue layers to fill the dish, leave crumbs on top, pour over all water to cook slowly for several hours until apples are a rich red color. Serve with or without cream or other sauce. If preferred the pudding may be baked with less water for a shorter time. Use cracker crumbs instead of bread and you have a different pudding....

25 minute read

Read Chapter

Scalloped Raspberries, Blueberries or Peaches

Scalloped Raspberries, Blueberries or Peaches

Put fruit and crumbs or very thin slices of bread in layers in pudding dish, sprinkle each layer with sugar and have crumbs on top. Cover and bake about ½ hr., uncover to brown, serve hot or cold with cream—nut or dairy. Leave out sugar and serve with cream sauce....

15 minute read

Read Chapter

Bread and Currant Pudding

Bread and Currant Pudding

Put small pieces of dry bread in pudding pan, sprinkle with English currants, pour enough hot, slightly salted water over to moisten well, bake in moderate oven 1–2 hours. Serve with any desired sauce or nut or dairy cream. Or, sprinkle sugar over bread before adding water and serve plain or with unsweetened sauce. The currants give the pudding a nice flavor if it is otherwise plain....

19 minute read

Read Chapter

Bread and Milk Pudding

Bread and Milk Pudding

Use hot nut or dairy milk instead of water in preceding recipe....

4 minute read

Read Chapter

Steamed Fig Pudding

Steamed Fig Pudding

Mix all together; use a trifle less milk if crumbs are quite moist, steam 2–3 hours; serve as soon as taken from the steamer, with creamy, orange or cream sauce, or with cream whipped or plain; never with lemon sauce. If to be served with unsweetened cream, put ¼ cup of sugar in pudding....

15 minute read

Read Chapter

★ Plum Pudding of Crumbs

★ Plum Pudding of Crumbs

Steam, covered, 4–5 hours. Stand out of steamer for 10–15 m. before unmolding. The quantity of milk will depend on the kind of crumbs. Serve with vanilla flavored orange syrup sauce, plain pudding sauce or almond cream sauce. The combined flavors of vanilla and orange in sauces are especially suitable for plum puddings. Any of the puddings may be steamed in cups or small molds. Raised cake with fruit, baked or steamed, may be served for plum pudding. Keep wrapped in oiled paper....

24 minute read

Read Chapter

American Plum Pudding

American Plum Pudding

Steam 4–6 hours. Serve with sauces given for plum pudding of crumbs....

4 minute read

Read Chapter

Plum Pudding

Plum Pudding

Mix crumbs, almonds, browned flour and salt and add apples. Pour boiling liquid gradually over dried fruits, mixing, until they are separated; then combine all ingredients. Turn into well buttered molds, cover and steam 3–4 hours. Serve with orange syrup sauce or with hard sauce flavored with vanilla and oil of orange, or with egg cream sauce. ½ to 1 cup of brown sugar and 1 or 2 tablespoons lemon juice may be used in the pudding. The quantity of liquid will vary with the conditions, but a moder

26 minute read

Read Chapter

★ Steamed Whole Wheat Pudding

★ Steamed Whole Wheat Pudding

Mix all ingredients but flour, agitate liquid with batter whip until full of bubbles, sprinkle flour in slowly with the left hand, keeping up the agitating motion with the right. When the flour is all in and the batter foamy, put into well oiled mold, let stand in a cold place ½ hour or longer, then set in steamer and steam 3 or 4 hrs. Serve hot with creamy, foamy, hard or other sauce. 2¼ cups of bread flour may be used....

24 minute read

Read Chapter

Tapioca Puddings—Granular Tapioca

Tapioca Puddings—Granular Tapioca

Any of the granular preparations—minute tapioca, cassava, manioc or manioca may be used. Stir together until dissolved. Apple —Prepare syrup in flat bottomed granite or porcelain lined pan. When boiling, drop in, inside down, quarters of 6 medium sized, juicy apples. Cook until nearly tender, add soaked tapioca, pressing it down into the syrup, cover dish and simmer slowly until tapioca is transparent, 5–15 m. Serve warm (not hot) or cold, plain or with orange egg cream or custard sauce if cold;

1 minute read

Read Chapter

Apple Tapioca Pudding—Pearl or Flake Tapioca

Apple Tapioca Pudding—Pearl or Flake Tapioca

Soak ½ cup pearl or flake tapioca in 5 cups of warm water for 3 hours or over night. Pour over whole pared cored apples in pudding dish. Cover dish and bake until apples are tender and tapioca transparent. Serve warm with hard, foamy or creamy sauce, or cold with sweetened whipped cream. If preferred, ¾–1 cup of sugar may be added to the soaked tapioca and the pudding served plain or with unsweetened custard sauce or cream. When the pudding is to be served at the table, it may be covered with a

32 minute read

Read Chapter

★ Sister Bramhall’s Tapioca Cream

★ Sister Bramhall’s Tapioca Cream

Put all together in pudding dish, soak for 1 hour, stirring; then set in oven and bake slowly, stirring, until tapioca is transparent; brown over top at last; serve warm or cold. May bake without stirring for 2 hrs. The pudding may be cooked entirely in a double boiler. 1 cup of raisins may be used for variety....

17 minute read

Read Chapter

Sago Cream—instead of Ice Cream

Sago Cream—instead of Ice Cream

Soak sago in warm water 1–3 hrs., add to cream and sugar in double boiler, cook, stirring, till sago is transparent; remove from fire, add a pinch of salt and the vanilla. Serve cold in glasses with two halves of a candied cherry or a bit of bright jelly on top. Strawberries cut in quarters, or red raspberries, may be placed in layers with the cream and a few berries laid on top....

21 minute read

Read Chapter

★ Cream of Rice Pudding

★ Cream of Rice Pudding

Mix all together in pudding dish, set on top of stove or in oven and let come slowly to the boiling point, stirring often. When boiling, set in oven and bake slowly until rice is soft (2 hrs. or longer); stir occasionally to keep the top stirred in and to break the rice so that it will be smooth and creamy when done. If pudding becomes too thick while baking, add hot water; it should be quite thin when warm as it thickens in cooling. Brown the top delicately just before removing from the oven. S

52 minute read

Read Chapter

Rice Pudding—Raisins

Rice Pudding—Raisins

Add 1 cup of raisins to preceding recipe before or during cooking. For a delicious change the raisins may be ground and added when the pudding is half done. English currants, fine cut dates, figs or citron may be variously added. Servings of pudding may be garnished with blanched almonds....

14 minute read

Read Chapter

Cocoanut Rice Pudding

Cocoanut Rice Pudding

Add 1 to 1½ cup cocoanut to cream of rice pudding and use ¾ cup sugar only....

5 minute read

Read Chapter

Nut Cream of Rice Pudding

Nut Cream of Rice Pudding

Cook, stirring often, in oven or on top of stove until creamy, then brown. May flavor just before it is done....

7 minute read

Read Chapter

“Indian” Rice Pudding

“Indian” Rice Pudding

Bake in slow oven 4 or 5 hours, stirring....

3 minute read

Read Chapter

★ Emeline’s Indian Pudding

★ Emeline’s Indian Pudding

The older the milk without being sour, the better. Mix salt, sugar, molasses and flour together in pudding dish and pour over them stirring 3 pts. of the milk boiling. Set dish in oven, pour the remaining pint of milk, cold, into the pudding without stirring; cover and bake very slowly for 3 or 4 hrs. Cool pudding before dipping into it, to allow the jelly to set. Serve another day warm or cold, plain, or with cream whipped or plain. The pudding may be baked for an hour before the cold milk is p

33 minute read

Read Chapter

Mrs. Hinsdale’s Indian Pudding

Mrs. Hinsdale’s Indian Pudding

Stir meal gradually, with wire batter whip, into rapidly boiling, salted water, add the raisins, turn into well oiled mold, cover and steam 3–5 hrs; serve hot with maple syrup, cream and sugar, or hard sauce. In early days it was served with molasses. The pudding may be sweetened and served with cream only. It should be stiff enough to slice well. Chopped or broken nuts may be added for variety....

21 minute read

Read Chapter

Graham Porridge Pudding

Graham Porridge Pudding

Take ½ or ¾ milk and ½ or ¼ water, add sugar and salt, stir in gradually graham flour till thick, cook in double boiler 1 hr. or longer; serve warm with cream, nut or dairy, or mold and serve cold with sweet fruit sauce or cream. Omit sugar and serve with honey, maple syrup or molasses or with molasses sauce....

18 minute read

Read Chapter

Blanc Mange

Blanc Mange

Heat milk to boiling, add corn starch, boil half a minute, mold, serve with cold cream sauce, sub-acid fruit sauce, with custard or with nut or dairy cream. Fine cut dates may be added to blanc mange sometimes....

11 minute read

Read Chapter

Rice Flour Blanc Mange

Rice Flour Blanc Mange

Blend flour with part of the milk, heat remainder of milk with sugar and salt to boiling, stir in flour, beat smooth, cook 15 m., pour into molds which have been dipped in cold water. Serve with sauces for blanc mange....

12 minute read

Read Chapter

★ Caramel Jelly

★ Caramel Jelly

Tie 2 to 4 tablespns. cereal coffee in double cheese cloth and steep in 1 qt. of milk in double boiler for 20 m. ; squeeze the milk all out of the cloth, add enough more milk to make a full quart and proceed as in blanc mange. Serve with custard sauce or sometimes with plain or whipped cream flavored with vanilla. Pudding may be flavored and the cream plain. ¼ cup of strong cereal coffee may be used with ¾ qt. of milk when more convenient....

25 minute read

Read Chapter

Raspberry Jelly

Raspberry Jelly

Blend corn starch with part of the milk and stir into remainder of milk when boiling; add sugar and mashed berries, turn into mold, cool. Unmold on to dessert plate and surround with whipped cream roses, or with spoonfuls of cream with a whole berry here and there....

13 minute read

Read Chapter

★ Farina Banana Cream

★ Farina Banana Cream

Heat milk and cream with sugar in double boiler, stir in dry farina, cook 1 hr. Spread in layers with sliced bananas. Serve cold in cups or glasses the day it is made. The farina will be very thin when done, but will thicken to the consistency of cream by cooling, and if it is thicker than that it is not good. Omit bananas, flavor cream with vanilla and serve cold in glasses for Farina Cream....

22 minute read

Read Chapter

Almond “Custard”

Almond “Custard”

Rub 2 tablespns. almond butter smooth with 1 cup of water; add 1 or 2 tablespns. sugar and ¼ level teaspn. salt; boil up well; serve warm or cold in cups or glasses with cake, wafers or buns. Flavor with vanilla or with vanilla and almond if desired....

14 minute read

Read Chapter

★ Imperial Raspberry Cream

★ Imperial Raspberry Cream

Dissolve sugar in juice, add to boiling cream, boil, stirring, until of the consistency of thin cream. It will be much thicker when cold. Serve in glasses with cookies, sticks or wafers. May be used as a sauce for cottage or other puddings; especially suitable for Irish moss or gelatine blanc mange. Grape and other fruit juices may be used....

17 minute read

Read Chapter

Steamed Apples—Cream

Steamed Apples—Cream

While hot, sprinkle nicely steamed apples with sugar in individual dishes. Serve cold with suitable nut or whipped dairy cream....

6 minute read

Read Chapter

Clabber—for summer only

Clabber—for summer only

Put fresh warm milk into an individual bowl for each member of the family. When it has turned and become a smooth, blanc mange-like cake, serve in the bowls with sugar sprinkled over, for dessert or supper....

11 minute read

Read Chapter

Green Corn Pudding

Green Corn Pudding

Grate mature corn; mix with milk and sugar in pudding dish; bake in moderate oven 1–1½ hr. Serve plain or with cream or butter....

7 minute read

Read Chapter

Irish or Sea Moss Blanc Mange

Irish or Sea Moss Blanc Mange

Sea or Irish moss is so desirable as a food that it should be used more generally. It can be bought at groceries or drug stores at from 25 cts. per lb. upward, according to where it is bought. Do not confound it with Iceland moss. It is useless to try to follow any exact rule either by weight or measure for the proportion of moss to the milk, yet the preparation is simple. Take up a little in the fingers, what might be called a small handful, wash it in several cold waters until all the sand is

1 minute read

Read Chapter

Elizabeth’s Indian Pudding—Superior

Elizabeth’s Indian Pudding—Superior

Mix meal and flour, pour 1 qt. boiling milk over, stirring; boil well, add butter; combine egg, molasses, sugar, salt and the remaining quart of milk and add to the corn meal mixture; bake for 2 hrs., stirring occasionally. Serve warm or cold, plain or with cream, nut or dairy....

14 minute read

Read Chapter

★ Corn Cake Pudding

★ Corn Cake Pudding

Use 2 eggs and 3 tablespns. sugar to each quart rich milk and turn over crumbs, dice or small pieces of corn cake; sprinkle top with sugar and bake in moderate oven until eggs are set. May use currants and raisins....

12 minute read

Read Chapter

★ Brown Bread Pudding

★ Brown Bread Pudding

Add stiffly-beaten whites of eggs last; bake in pan of hot water or in slow oven, covered part of the time; serve warm with hard sauce or cold with whipped cream....

9 minute read

Read Chapter

Victoria Dessert—Impromptu

Victoria Dessert—Impromptu

Cut slices of bread into desired shape and size; soak in mixture of milk, eggs and sugar until moistened, not soft; lay in hot buttered pan and brown delicately in quick oven; serve at once with fresh fruit, jelly, marmalade or suitable fruit or pudding sauce. 2 whites of the 3 eggs may be left out and beaten stiff with sugar and some fruit marmalade or jelly and used as a sauce. Drained canned peaches or apricots, rubbed through a colander and beaten well make a nice sauce, especially with a li

28 minute read

Read Chapter

★ Steamed Crumb Pudding

★ Steamed Crumb Pudding

If bread was very light, the larger quantity of crumbs will be required. Pour milk over crumbs, add sugar, cool; add beaten eggs and vanilla. Steam in large or small molds 1–1½ hr. Unmold, serve with orange, hard, jelly, foamy, plain or any desired sauce. Vanilla may be omitted. Fine cut raisins or citron, dried blueberries, English currants or any desired fruit (about ½ cup) may be added to the pudding sometimes; also fresh red or black raspberries, blueberries or blackberries....

23 minute read

Read Chapter

Steamed Cabinet Pudding

Steamed Cabinet Pudding

Beat eggs, add sugar, salt, milk, pour over crumbs, let stand 1 hr. Use 1 tablespn. of softened butter in oiling a three-pint mold; sprinkle mold with fruit, pour in batter, steam in vessel of hot water in oven for 2 hrs. Serve with creamy sauce....

13 minute read

Read Chapter

Plain Boiled or Baked Custard

Plain Boiled or Baked Custard

Beat eggs with sugar just enough to blend whites and yolks, add milk, stir until sugar is dissolved; cook, stirring over hot water until the custard thinly coats the spoon; remove quickly from fire, add flavoring if desired and strain into pitcher or glass sauce dish; serve cold. Or, pour hot milk slowly stirring, over beaten eggs and sugar, strain and pour into buttered custard cups, set in pan of hot water, bake slowly until creamy all through, or till a silver knife will come out clean when r

51 minute read

Read Chapter

Custard of Yolks of Eggs

Custard of Yolks of Eggs

Follow directions for boiled custard. The custard may be served with an uncooked meringue of the whites of the eggs, sprinkled with chopped candied cherries or dotted with jelly....

9 minute read

Read Chapter

★ White Custard

★ White Custard

The white of 1 egg with ⅔ to 1 tablespn. of sugar and a trifle of salt, to every ⅔ or 1 cup of milk. (Good with either quantity of milk.) Bake in pan of hot water in very slow oven for 40 m. to 1 hour, according to heat of oven and shape and size of dish....

17 minute read

Read Chapter

Corn Starch Custard

Corn Starch Custard

Blend corn starch with a little of the cold milk and pour slowly into remainder of milk heated to boiling with the sugar; boil up well, or cook in double boiler 10 m., add a little to the beaten egg, and when smooth, turn egg all at once into hot mixture; stir well, remove from fire, add salt and flavoring and strain....

18 minute read

Read Chapter

Cocoanut Banana Dessert

Cocoanut Banana Dessert

Add grated cocoanut to corn starch custard. Fill deep glass dish with layers of custard and bananas, and sprinkle cocoanut over the top. Serve cold....

7 minute read

Read Chapter

Lemon Water Custard

Lemon Water Custard

Beat eggs and sugar together, pour hot lemon juice over, stirring; cook, strain, turn into dish or glasses. Just before serving drop on sweetened beaten white of egg and dot with squares or diamonds of jelly....

10 minute read

Read Chapter

Coffee Custard

Coffee Custard

Steep 2 tablespns. cocoanut in coffee and strain out if convenient. Boil or bake. Serve with whipped cream....

5 minute read

Read Chapter

★ Floating Island

★ Floating Island

Beat whites of eggs stiff with half the sugar, flavor, drop by spoonsfuls on to hot (not boiling) milk; when puffed a little, turn with silver fork, remove with skimmer or wire spoon when well heated through. Turn milk into double boiler, add yolks and sugar, cook, strain, cool. When cold, flavor and turn into large dish or several glasses; lay puffs on top and dot with jelly or some confection, or sprinkle with chopped candied cherries. A few fresh rose leaves scattered over are not unsuitable.

25 minute read

Read Chapter

★ Floating Island No. 2

★ Floating Island No. 2

Make boiled custard of yolks, sugar and milk; when cold, flavor or not and turn into glass dish. Beat whites of eggs to stiff froth and beat in any desired jam or jelly. Beat until very firm, drop on to custard. Serve with cake or wafers. Raspberry jelly or jam with 1 tablespn. currant jelly makes a nice combination for flavor. The dish may be lined with lady fingers or slices of sponge cake before custard is poured in. Water may be used instead of milk for the custard....

26 minute read

Read Chapter

Custard Apple Pudding—Good Sabbath Dessert

Custard Apple Pudding—Good Sabbath Dessert

Cook without paring 3 medium sized apples in as little water as possible; press through sieve, add 2 tablespns. butter, ¼–½ cup sugar and the yolks of 3 eggs beaten with ¼ cup sugar, with 1 pt. of milk and ½ teaspn. of vanilla or a few drops of lemon extract; bake in moderate oven until creamy, cover with meringue of whites of eggs beaten with 1 tablespn. of sugar; dust with powdered or granulated sugar and brown delicately. Serve cold....

24 minute read

Read Chapter

Orange Pudding

Orange Pudding

Heat ¾ of milk with ⅓ of sugar to boiling and stir in slowly corn starch which has been blended with the remaining cup of milk, boil up well and cook in double boiler for 10 m., then add yolks of eggs which have been beaten with ⅓ the cup of sugar; when well heated through, remove from fire and cool. Grate rind from one orange and mix with a little of the remaining sugar; prepare orange pulp according to directions on p. 42 , and put into glass dish or individual glasses and sprinkle with remain

50 minute read

Read Chapter

Banana Pudding

Banana Pudding

Same as orange pudding, using 3 tablespns. cornstarch only. Pour unflavored custard over sliced bananas warm, so that the custard will be flavored with the banana....

7 minute read

Read Chapter

Hattie’s Prune Dessert

Hattie’s Prune Dessert

Stew 1 lb. nice large California prunes in as little water as possible; drain, remove the stones and chop the prunes, not too fine. Beat the whites of 3 eggs to a stiff froth with a little salt and ¼ cup of sugar. (Be sure to use the sugar in the eggs instead of in the prunes.) Chop prunes in lightly, bake in pudding dish or brick shaped granite pan in slow oven until egg is set, about 20 m. Serve cold with plain or whipped cream. Almond cream flavored with vanilla is nice....

27 minute read

Read Chapter

Prune Soufflé

Prune Soufflé

Stew 28 prunes in as little water as possible; drain, rub through colander. Add the whites of 4 eggs stiffly-beaten with 4 to 6 tablespns. sugar, set in pan of water, bake slowly until set. Serve with egg cream or custard sauce or whipped cream....

13 minute read

Read Chapter

Fruit Whips

Fruit Whips

Dried Apple —2 cups sifted, stewed, dried apples (stewed in small quantity of water), ½–1 cup sugar, 1 tablespn. lemon juice if 1 cup of sugar is used, whites of 2–4 eggs. Beat all together until light and spongy, heap in glass dish. Serve cold with or without custard sauce or cream. Dried peaches, apricots and prunes may be used the same. Use only 2 tablespns. of sugar for each cup of prunes. Banana —White of 1 egg, ¼ cup sugar, 1 teaspn. lemon juice, 1 cup banana pulp. Nice on cake. Cranberry

53 minute read

Read Chapter

★ Jelly Whips, or Mary’s Desserts

★ Jelly Whips, or Mary’s Desserts

Quince—1 glass of quince jelly, whites of 3 eggs; beat jelly a little, and whites very stiff and dry; combine the two and beat together until stiff. Make custard of 1 pt. of milk, yolks of 3 eggs, 2 tablespns. sugar; when cold put into glasses with whip on top. Sterilized cream may be used instead of custard, or whip may be put into glass first and whipped cream piled on top of that. Serve with crackers or cake. Other jellies may be used the same....

25 minute read

Read Chapter

Brother Fulton’s Strawberry Fluff

Brother Fulton’s Strawberry Fluff

Mash berries with sugar and add to unbeaten whites in deep cake bowl; beat with egg or batter whip until the mixture will stand alone, very light and fluffy. Serve in glasses with cake or wafers, or as meringue, garnish, or sauce for other desserts. Strawberry fluff makes a nice garnish for strawberry shortcake. Raspberries and other fruits may be used....

18 minute read

Read Chapter

Strawberries and Cream Whip

Strawberries and Cream Whip

Add sugar and berries to cream, whip as for whipped cream and serve in sherbet glasses....

5 minute read

Read Chapter

Apple Cream

Apple Cream

Pare, quarter, core and steam 12 tart apples, rub through colander, cool, add 1 cup sugar and whites of 2 eggs, beat until white and foamy; heap in cold glass dish. Garnish with chopped candied cherries, bits of jelly or with citron or angelica. Serve very cold....

13 minute read

Read Chapter

Rose Apple Cream

Rose Apple Cream

Steam red skinned apples without paring for above recipe. Pile on glass dessert plate and surround with whipped cream roses flavored delicately with extract of rose....

8 minute read

Read Chapter

Lemon Snow Pudding

Lemon Snow Pudding

Heat sugar and water to boiling, stir in the corn starch blended with water, boil up, add lemon juice and pour gradually, beating, over the stiffly-beaten whites of eggs. Beat well and pour into molds or cups, cool. Serve with custard or red sauce or cream. Pudding may be garnished with halves of candied cherries....

16 minute read

Read Chapter

Birds’ Nest Pudding

Birds’ Nest Pudding

Pare and core 6 or 8 tart apples. Steam until nearly tender. Set in oiled pudding dish and cover with the following Cream butter and flour, pour boiling milk over, cook 5 m. ; remove from fire and add yolks of eggs. When cold, chop in the stiffly-beaten whites of the eggs, turn over apples and bake in a slow or moderate oven about ½ hour or until done. The success of the pudding depends upon the slow baking. Serve at once with hard, creamy or any suitable sauce, or with sweetened sterilized crea

33 minute read

Read Chapter

Sponge Apple Pudding

Sponge Apple Pudding

Fill pudding dish half full of quartered sour apples that have been steamed until tender. Fill dish with a sponge cake batter and bake until well done. Serve with custard, almond, cream or other sauce. May use peaches sprinkled with sugar instead of apples, with thin meringue on cake and no sauce....

15 minute read

Read Chapter

Lemon Soufflé Pudding—Unequaled

Lemon Soufflé Pudding—Unequaled

Cream butter and flour and pour the boiling milk over; cook until thick; add lemon juice and rind and yolks of eggs beaten with the sugar; cool a little, chop in whites of eggs beaten to a stiff froth with salt; bake in buttered mold in pan of water in moderate oven until egg is set, about 30 m. Serve with foamy or fruit Sabayon sauce, fruit syrup or egg cream sauce.— Boston Cooking School Magazine....

21 minute read

Read Chapter

Cream Sponge Pudding

Cream Sponge Pudding

Thicken boiling milk and sugar (if used) with corn starch stirred smooth with some of the cold milk, boil 3–5 m. ; add beaten yolks of eggs, beat well and pour over stiffly-beaten whites, turn into wet molds or cups. Serve with fruit or other sauce if not sweetened, or if sweet with cream....

15 minute read

Read Chapter

Fruit Juice Mold

Fruit Juice Mold

Heat juice, sugar, salt and water to boiling; stir in corn starch blended with cold water; boil well, pour over stiff whites of eggs, beating; mold. Serve with custard or whipped cream flavored with strawberry, orange, lemon or vanilla or not flavored at all, as suitable....

13 minute read

Read Chapter

Snow Blanc Mange—No Milk

Snow Blanc Mange—No Milk

Thicken boiling water and sugar with corn starch blended with cold water; boil well, pour over the stiffly-beaten whites of the eggs, beating, add flavoring and turn into wet mold. Serve with custard of yolks of eggs flavored with vanilla or a few drops of lemon extract. Blanc Mange may be garnished with small dice or diamonds of citron....

17 minute read

Read Chapter

Flour Blanc Mange

Flour Blanc Mange

Stir flour blended with part of the milk into remainder of milk when boiling; cook 10–20 m. in double boiler; add egg slightly beaten, heat a moment and turn into cups dipped in cold water; serve cold with any desired dressing. In making a larger quantity, use a slightly larger proportion of flour....

15 minute read

Read Chapter

Rice Flour Pudding

Rice Flour Pudding

Add sugar to boiling milk and stir in the flour blended with the cold milk; boil 5 m. ; add butter, beaten eggs and salt; bake 20 m. or until firm. Serve with strawberry or blueberry sauce or with cream. Butter may be omitted....

13 minute read

Read Chapter

Corn Starch Meringue

Corn Starch Meringue

Heat milk and 4 tablespns. of sugar to boiling; stir in corn starch blended with cold milk; boil; add the yolks of eggs, flavor, turn into serving dish; cover at once with whites of eggs beaten with 2 tablespns. of sugar; tint delicately on top grate of oven. Serve cold. The meringue may be sprinkled with grated cocoanut while warm. May use 1 tablespn. more of corn starch and lay drained canned peaches on top of pudding before putting on meringue. Other fruits, jellies or jams may be used....

25 minute read

Read Chapter

Sea Foam—Sea Moss

Sea Foam—Sea Moss

Pour hot Irish Moss Blanc Mange, p. 308 , over stiffly-beaten whites of eggs. Flavor with almond, orange flower water or other flavoring. Mold. Serve with anything suitable for Irish Moss Blanc Mange....

9 minute read

Read Chapter

Eva’s Tapioca Cream—none better

Eva’s Tapioca Cream—none better

Soak tapioca in water (pearl or flake 2 hrs., minute or manioca 10 m.) and cook with milk and sugar in double boiler until transparent; add beaten yolks, stir for a moment, remove from fire, add vanilla and pour into serving dish, cover with the whites of eggs beaten with 1–1½ tablespn. sugar. Tint on top grate of oven. Serve cold....

18 minute read

Read Chapter

Tapioca Cream—in glasses

Tapioca Cream—in glasses

Soak tapioca in water, cook in the milk with half the sugar in double boiler until clear; add beaten yolks of eggs, remove from fire and while hot or when nearly cold pour over whites which have been beaten with the remaining sugar; flavor and serve in glasses. Beaten whites may be chopped into cold custard just before serving, or, they may be served on top of it....

20 minute read

Read Chapter

Water Tapioca Pudding—Excellent

Water Tapioca Pudding—Excellent

Soak tapioca in 1 cup of the water, cook in remainder with sugar until transparent, add beaten yolks (it is better to reserve a spoonful of sugar to beat with the yolks), flavor and pour into pudding dish. Meringue with whites of eggs beaten with 1–2 tablespns. of sugar, flavored or not. Lemon juice or other fruit juices may replace some of the water for variety. Stewed or steamed raisins may be sprinkled over the pudding before the meringue is put on, but the plain pudding is good enough....

25 minute read

Read Chapter

Molded Tapioca Pudding—Fine

Molded Tapioca Pudding—Fine

Pour a good quantity of warm water over tapioca, soak 10 m., drain and put to cooking with milk, water and sugar; cook until perfectly transparent, stir in beaten yolks of eggs, remove from fire, add flavoring, chop in the whites of eggs beaten with 1 tablespn. of sugar; turn into wet mold or cups. Serve plain, garnished with nuts or jelly, or with nut or dairy cream, custard, or some fruit whip or egg cream....

21 minute read

Read Chapter

★ Cottage Pudding—Eggs

★ Cottage Pudding—Eggs

Take 1 egg and ½ cup of sugar to each cup of milk in universal crust. Bake in any desired shape and serve with lemon or other sauce. The sugar may be omitted for some sauces. A different pudding may be made by steaming instead of baking....

14 minute read

Read Chapter

Steamed Fruit Pudding

Steamed Fruit Pudding

To ingredients for universal crust add 1 or 2 tablespns. of sugar (white or brown) and 1 or 2 eggs for each cup of liquid—milk or water, and flour for a thick batter. When light, mix in carefully floured fresh blueberries, blackberries, raspberries, cranberries, cherries or sliced peaches; dried blueberries, cherries, raisins or currants; or drained canned cherries. Steam in well oiled molds or cups—cups ¾ hour, mold 1 hour. Serve with sauce suitable for the fruit. The batter for Washington cake

24 minute read

Read Chapter

★ Quaker Pudding

★ Quaker Pudding

Beat all together. Bake in moderate oven. Serve with sauce....

3 minute read

Read Chapter

Batter Pudding

Batter Pudding

Beat eggs for 3 m. ; add the milk and pour on to flour gradually, beating. Turn into well oiled mold with cover and steam or boil 1½ hr. Serve with suitable sauce....

9 minute read

Read Chapter

Cocoanut Rice Pudding

Cocoanut Rice Pudding

Cook rice in milk until very soft, cool; beat 2 whole eggs and the yolks of the other 2 with the sugar, cocoanut and salt and add with the vanilla to the rice. Turn into pudding dish and bake in moderate oven until eggs are set. Cover with a meringue of the remaining whites of eggs and 1 or 2 tablespns. of sugar. Tint delicately in oven. Serve warm or cold. Grind desiccated cocoanut when using that instead of fresh. 1–1¼ cup of cold boiled rice may be used. Vanilla maybe omitted....

26 minute read

Read Chapter

Rice Custard Pudding

Rice Custard Pudding

Same as above with cocoanut omitted. 1 cup of raisins, whole or chopped, may be cooked with the rice sometimes....

6 minute read

Read Chapter

Rice Pudding—Lemon Meringue

Rice Pudding—Lemon Meringue

Pour hot milk over rice in pudding dish. Beat yolks of eggs with ⅓ of the sugar flavored with oil of lemon, as on p. 27 , and add to rice and milk. Bake in slow oven until creamy; beat whites of eggs stiff, add sugar and lemon juice, drop by spoonfuls on pudding and brown delicately....

16 minute read

Read Chapter

Sweet Potato Mold

Sweet Potato Mold

Boil and mash potatoes, add butter while warm, beat well; beat eggs with sugar and add to mixture; then flavoring, Vanilla or lemon, and cream. Bake in pudding mold in moderate oven. Serve with sauce or cream....

11 minute read

Read Chapter

Dainty Dessert

Dainty Dessert

Bake rose flavored sponge cake in flat pan, cut in squares and serve with Imperial Raspberry Cream, p. 307 ....

6 minute read

Read Chapter

Cottage Cheese and Cake

Cottage Cheese and Cake

Spread creamy, unseasoned, sweetened cottage cheese over sponge cake, cut into squares and serve with whipped cream. Molasses or Washington cake may be used....

7 minute read

Read Chapter

Molasses Cake with Whipped Cream

Molasses Cake with Whipped Cream

Serve fresh, warm, molasses cake with sweetened whipped cream flavored with vanilla....

4 minute read

Read Chapter

Molded Apples

Molded Apples

Grind (not too fine) tart apples, put at once into boiling syrup of equal quantities of sugar and water, just enough to cook apples and leave dry. Do not stir. When thick, turn into mold to cool; unmold and serve with boiled custard or with unsweetened whipped cream....

14 minute read

Read Chapter

Apple Dessert

Apple Dessert

Stew nice, tart apples in quarters, in just enough water without sugar to cook them, or, steam them; serve cold with plain sweetened egg cream or boiled custard. Apples may be pared, cored and steamed. “The pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig,” was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of the class in the junior days of my public work. To combine desserts and sauces properly requires

44 minute read

Read Chapter

★ Creamy (Apple Dumpling) Sauce

★ Creamy (Apple Dumpling) Sauce

Cream butter and sugar, add milk gradually, stirring; set over hot water and stir until just smooth, no longer. The sauce is not intended to be hot. Add vanilla and serve at once. If the sauce should stand and separate, heat carefully again before serving. Water may be used in place of milk, or lemon juice and water in equal quantities, with lemon flavor, or fruit juices for cottage or plain steamed puddings. Orange juice with the flavor of the rind and vanilla makes a pleasing combination. The

30 minute read

Read Chapter

Strawberry or Raspberry Sauce

Strawberry or Raspberry Sauce

Add 1 cup mashed, drained, canned or fresh strawberries or raspberries to above sauce just before serving....

6 minute read

Read Chapter

★ Foamy Sauce

★ Foamy Sauce

Cream butter and sugar, add vanilla and fruit juice. Just before serving, add gradually the boiling water, and pour over the stiffly-beaten white of egg; beat until foamy. Vanilla may be omitted. Grape juice gives a lavender color....

11 minute read

Read Chapter

Hard Sauce

Hard Sauce

Cream butter, add sugar gradually. When sauce is smooth and creamy, add flavoring. Pile on glass or other pretty dish, set in cold place to harden....

7 minute read

Read Chapter

★ Variegated Hard Sauce

★ Variegated Hard Sauce

Cream butter and sugar, add beaten white of egg, divide into 3 parts, flavor one part with vanilla, add yolk of egg to another with 2 or 3 drops of lemon extract and put the fruit color with a drop or two of rose into the third part; oil a brick shaped mold and press the sauce into it in layers, set in a cold place to harden. When firm, dip mold quickly into hot water, turn sauce on a platter or flat dish and let stand in a cold place until the outside is again hardened. Cut in slices with hot k

40 minute read

Read Chapter

Hard Sauce of Cooking Oil

Hard Sauce of Cooking Oil

Beat oil sugar and salt together until light and creamy; add flavoring and stiffly-beaten white of egg, set in cool place to harden. Soft or melted cocoanut butter may be used the same....

11 minute read

Read Chapter

Plain Lemon Sauce

Plain Lemon Sauce

Heat sugar and water to boiling, add corn starch blended with cold water, boil, remove from fire, add lemon juice and a trifle of salt....

7 minute read

Read Chapter

Lemon Sauce—Egg

Lemon Sauce—Egg

Boil sugar and water, thicken with corn starch blended with water, boil, add yolk, stir well but do not boil; add lemon juice and salt. One yolk is sufficient for twice the quantity of sauce....

10 minute read

Read Chapter

Starchless Lemon Sauce

Starchless Lemon Sauce

Beat sugar, eggs and lemon juice together; add hot, not boiling, water gradually, cook stirring in double boiler till creamy. Set at once into cold water. Add a trifle of salt....

9 minute read

Read Chapter

Cream Lemon Sauce

Cream Lemon Sauce

Add, beating well, 2–4 tablespns. of cream—sweet or sour, to each cup of liquid in any of the recipes for lemon sauce. When sweet cream is used it may be cooked with the other ingredients....

10 minute read

Read Chapter

Orange Sauce

Orange Sauce

The same as lemon sauce with egg, using 4 tablespns. orange and ½ tablespn. lemon juice with a scant cup of water. Add cream for Cream Orange Sauce....

8 minute read

Read Chapter

★ Orange Syrup Sauce

★ Orange Syrup Sauce

Flavor 1 cup of granulated sugar with the lightly scored rind of 4 or 5 oranges, add the juice of the oranges (1 cupful) and let the syrup just boil up; strain and add a trifle of salt. For plum pudding add also ½–1 teaspn. vanilla....

14 minute read

Read Chapter

Lemon Raisin Sauce

Lemon Raisin Sauce

Cook raisins 20 m. ; drain and measure the water for the sauce. Mix molasses, water and raisins and heat to boiling; stir in corn starch blended with milk; boil up well, add butter and lemon juice and serve....

11 minute read

Read Chapter

Raisin Sauce

Raisin Sauce

Stew raisins ½ hr. or until tender, add sugar and cook to a thin syrup. Serve over boiled rice with cream. If desired, nut or dairy cream or butter may be added to the sauce....

10 minute read

Read Chapter

Fig Sauce

Fig Sauce

Grind figs fine through food cutter, simmer in small quantity of water ½ hr. or until soft, add a little sugar and simmer again, leave just a little liquid. Nut or dairy cream or butter may be added, or the cereal or dessert may be served with both fig sauce and cream....

15 minute read

Read Chapter

Date Sauce

Date Sauce

Stew dates 10 m. in small quantity of water, rub through colander; serve rather thick. The date may be flavored delicately with anise. Cream, with vanilla, lemon, rose or almond flavor, coriander or anise may be added to the date pulp....

12 minute read

Read Chapter

Prune Sauce

Prune Sauce

Rich prune juice is nice with blanc mange, cottage pudding and similar desserts. Stewed prunes may be rubbed through the colander and their juice added for sauce, with or without orange or vanilla flavoring. The thick pulp may be added to whipped cream, a little at a time, beating, for Prune Whipped Cream Sauce....

15 minute read

Read Chapter

Peach Sauce

Peach Sauce

Mix ¼ cup sugar and a level tablespn. corn starch. Pour on gradually 1 cup boiling water; boil 5 m., stirring; add 1 tablespn. lemon juice, 1 of butter and a cup of peaches which have been pared, mashed and rubbed through a fine sieve; bring just to boiling point and serve. Nice with cottage pudding and popovers. Canned or dried peaches may be used with the thin juice of the peach instead of water; then no additional sugar will be required....

23 minute read

Read Chapter

Pineapple Sauce

Pineapple Sauce

Beat whites of 2 eggs, add powdered sugar till creamy; then add 3 tablespns. cream and 1 cup grated pineapple; serve with Irish moss or gelatine blanc mange....

8 minute read

Read Chapter

Cranberry Sauce

Cranberry Sauce

Boil ½–¾ cup sugar and ½ cup water 5 m. , add 1 cup cranberry juice and boil again. Thicken with 1 teaspn. corn starch, add a few drops lemon extract and 1 teaspn. melted butter. Strawberry or rose extract may be used instead of lemon....

13 minute read

Read Chapter

Fruit Sabayon Sauce

Fruit Sabayon Sauce

Heat juice, the first sugar and lemon juice nearly to boiling; pour, stirring, over egg (in double boiler) which has been beaten with the last sugar. Cook, stirring, a moment or two, to just thicken but not to curdle the egg; serve hot or beat until cold. ¼ cup cream—whipped, may be added....

15 minute read

Read Chapter

★ Jelly Meringue Sauce

★ Jelly Meringue Sauce

Beat white of egg stiff, then beat in gradually any desired jelly. 1–1½ tablespn. powdered sugar may be added to the egg before the jelly, and 2 tablespns. cream, plain or whipped. This sauce will keep on ice for several hours....

12 minute read

Read Chapter

Cream, White, and Foamy White Sauces

Cream, White, and Foamy White Sauces

Mix flour and sugar, pour boiling water over stirring, boil up well, add cream and a trifle of salt, remove from fire and stir in vanilla. For pineapple sago or tapioca, flavor sauce delicately with rose. White —Use milk in place of water. Serve plain, or flavor with orange, almond or lemon, and vanilla. 2 tablespns. of butter or the yolk of an egg may be used with a half cup more of milk instead of the ½ cup of cream. Foamy White —Pour hot white sauce slowly, stirring, over whites of 2 eggs, st

30 minute read

Read Chapter

Cocoanut Sauce

Cocoanut Sauce

Steep, not boil, 2 tablespns. cocoanut in 1 pt. of milk for 20 m., strain and use milk in white or foamy white sauce....

7 minute read

Read Chapter

Banana Cream Sauce

Banana Cream Sauce

Heat cream and sugar nearly to boiling in double boiler. Remove from fire, add fine diced bananas and serve at once. A little vanilla may be added. Serve over popovers, molded farina, rice or plain tapioca pudding....

11 minute read

Read Chapter

Cold Cream Sauce

Cold Cream Sauce

Put ingredients all together and beat until thick as whipped cream....

3 minute read

Read Chapter

Whipped Cream Sauce

Whipped Cream Sauce

Whip cream until quite stiff, add sugar and vanilla, finish whipping, chop in stiffly-beaten white of egg. May beat fresh fruit or fruit jelly into white before adding to cream....

9 minute read

Read Chapter

Strawberry Cream Sauce

Strawberry Cream Sauce

Whip cream, add half the sugar, berries, and white of egg stiffly-beaten with remainder of sugar....

5 minute read

Read Chapter

Creamy Sauce of Cooking Oil

Creamy Sauce of Cooking Oil

Beat the oil and sugar to a thick cream; when very light add cream a little at a time, stir over boiling water if necessary to make the sauce smooth and creamy, add lemon and serve....

11 minute read

Read Chapter

Lemon Cream Sauce—Sour Cream

Lemon Cream Sauce—Sour Cream

Beat all together until very light....

3 minute read

Read Chapter

Sauce Antique—Sour Cream

Sauce Antique—Sour Cream

Beat cream and sugar together until light and add flavoring....

3 minute read

Read Chapter

Egg Cream or Emergency Sauce

Egg Cream or Emergency Sauce

Beat whites stiff with a trifle of salt, add sugar, beat until smooth; chop in lightly, yolks, cream and flavoring. Do not let stand. Nice for plum and other puddings....

9 minute read

Read Chapter

Orange Egg Cream Sauce

Orange Egg Cream Sauce

Beat whites of eggs stiff, add orange flavored sugar, or use grated rind of orange, beat; then chop in yolks, orange juice and whipped cream. Nice for fig, apple tapioca and other puddings....

10 minute read

Read Chapter

Almond Cream Sauce

Almond Cream Sauce

Blend butter, sugar and salt; add water slowly, boil up well, remove from fire and add flavoring. Serve hot or cold. 1 teaspn. flour and a little more water may be used....

9 minute read

Read Chapter

Grape and Almond Sauce

Grape and Almond Sauce

Blend almond butter and water, add sugar, bring to boiling point, remove from fire and add lemon and grape juice. The sauce may be made thinner....

8 minute read

Read Chapter

Almond Whipped Cream

Almond Whipped Cream

Rub 2 tablespns. almond butter smooth with 3 tablespns. water and chop lightly into the white of an egg that has been beaten to a stiff froth with 1 tablespn. of sugar....

9 minute read

Read Chapter

Almond Cream for Puddings or Cereals

Almond Cream for Puddings or Cereals

Heat 1 cup of water to boiling and thicken with the flour blended with cold water; rub almond butter smooth with salt and distilled water; add the thickened water, beat well, serve cold....

11 minute read

Read Chapter

Custard Sauce

Custard Sauce

Cook all together in inner cup of double boiler until mixture will coat the back of a spoon. Remove at once from fire and set in pan of cold water. For plum pudding, the custard may be flavored with orange and vanilla....

12 minute read

Read Chapter

Maple Syrup Sauce

Maple Syrup Sauce

Boil ½ cup maple syrup with ¼ cup water (or if syrup is thin, ¾ cup syrup and no water) until it threads. Add gradually, beating, the stiffly-beaten whites of 2 eggs and ½ cup cream. For some desserts, add 1 teaspn. lemon juice....

13 minute read

Read Chapter

Maple Sugar Sauce

Maple Sugar Sauce

½ lb. of grated maple sugar, 1 cup milk or thin cream, salt. Simmer together a few minutes, stirring often....

6 minute read

Read Chapter

Molasses Sauces

Molasses Sauces

Cream —1 cup molasses, ½ cup cream. Whip cream, heat molasses and pour over it, beating. Serve at once. Butter —1 cup molasses, ¼ cup butter, boil 5 m. Lemon Juice — Boil 10 m. Molasses sauces are nice with rice, bread and puff omelets and steamed or cottage puddings....

15 minute read

Read Chapter

★ Plain Pudding Sauce

★ Plain Pudding Sauce

Rub to a cream ¼ cup butter (1 tablespn. would do) and 1 cup brown or granulated sugar; add 1 tablespn. flour, pour on gradually 1¼ cup boiling water; boil 5 m., stirring; flavor with vanilla, or add 1 tablespn. lemon juice....

12 minute read

Read Chapter

Rose Sauce

Rose Sauce

Boil to a thin syrup 1 pt. of water and 1½ cup of sugar, add a very little salt, a trifle of red fruit color and 1–3 drops of extract of rose with or without 1 or 2 tablespns. of lemon juice. Serve with snow pudding or blanc mange. For Red Sauce , slice a rich red beet into the water, let stand 15–20 m. in a hot place without boiling, strain, add sugar and at the last, lemon or vanilla flavoring or both, with lemon juice. In the seaweed, Agar Agar, which comes from the rocky coasts of the East I

43 minute read

Read Chapter

Directions

Directions

Pour water that feels quite hot to the finger over the gelatine and let it stand covered in a warm place for an hour or longer. When ready to use, drain and to the hot water drained off add sufficient boiling water to make 4 cups (1 qt.) for each ounce of gelatine. Pour over gelatine and cook (taking care that it does not boil over) in covered vessel until clear, which will be in not over 2 or three minutes if the gelatine was well soaked. For fruit juices and nearly all liquids, 1 oz. is suffic

42 minute read

Read Chapter

Secrets of Success

Secrets of Success

Keep cooked gelatine warm by setting dish in hot water (may be cooked in inner cup of double boiler, then set into outer boiler) until ready to use. Leave molds quite wet. Set in cold room or on ice or in ice water. When cold surroundings are not obtainable, use a smaller proportion of liquid. Do not unmold until just before serving time. If for any reason gelatine becomes solidified or partly so after boiling, before molding, boil it up again as nothing less than boiling heat will make it smoot

1 minute read

Read Chapter

Fruit Jellies

Fruit Jellies

The simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberry and currant, strawberry and pineapple, and grape and peach (¼ grape and ¾ peach). Cherry, cranberry, gooseberry, apricot and orange are among the many juices suitable for jellies. The fruit itself cut fine may sometimes be used in connection with the juice, pineapple especially. The addition of lemon juic

52 minute read

Read Chapter

Fruit and Mint Jelly

Fruit and Mint Jelly

Make delicate lemon jelly with 1 cup of sugar. Pour some of it into the bottom of a mold, keeping the remainder hot. When cold, but hardly beginning to set, drop small pieces of grape fruit pulp into it and sprinkle with shredded fresh mint. Cover with more jelly. Next, place a layer of slices of red skinned apples around the edge with another sprinkling of mint. Have the next layer of green skinned apples, and finally cover with jelly. Follow general directions for cooling and unmolding. Other

26 minute read

Read Chapter

Beets in Jelly

Beets in Jelly

Layers of sliced or diced boiled red beets may be molded with lemon jelly with pleasing effect....

5 minute read

Read Chapter

Orange Jelly

Orange Jelly

Heat sugar and water together until sugar is dissolved. The orange pulp need not be strained out of the juice....

6 minute read

Read Chapter

Orange or Lemon Jelly with Strawberries

Orange or Lemon Jelly with Strawberries

Press ripe whole, or pieces of strawberries into jelly quickly when just cold and beginning to set slightly. Serve with whipped cream garnished with slices of berries. Red raspberries may be used instead of strawberries....

11 minute read

Read Chapter

Jelly in Orange Cups

Jelly in Orange Cups

Orange jelly with or without fruit may be molded in cups the size of orange cups, transferred to them at serving time and finished with a meringue or a fluff or with whipped cream....

10 minute read

Read Chapter

★ Wedding Breakfast Salad

★ Wedding Breakfast Salad

Heat the sugar and water together, remove from fire, add the lemon and pineapple juice and gelatine; then the fruit which has been cut into small pieces. Put into molds and set on ice. Use the day it is made. Serve plain or with whipped cream. I once saw this salad served with two orange cups tied together with baby ribbon the color of the bride’s dress, having the whipped cream piled in one cup and the jelly cut into cubes in the other. Of course the jelly should be cut just before serving....

27 minute read

Read Chapter

Red Jelly with Fruit

Red Jelly with Fruit

Stew berries in an equal quantity of water and strain for juice. Pour half of liquid into mold. Let it set slightly, keeping the remaining half hot. Cover with shredded or cut fruit (oranges, bananas, pineapple, well drained canned pears or peaches) and pour remainder of liquid over. Allow jelly to become very firm. Serve with garnish of whipped cream or rich meringue flavored with lemon or rose. Dark red cherry and lemon juice make a most delightful jelly without the flavorings....

23 minute read

Read Chapter

★ Orange Garnish for Salad or Cold Entrée

★ Orange Garnish for Salad or Cold Entrée

Cut a small hole in one end of as many oranges as desired. Carefully scoop out the pulp, leaving the rinds whole. Soak in cold water an hour or more. Drain and wipe dry on the inside, then leave in cold place until well dried. Make a jelly in the proportion of— When nearly cold, carefully fill cups, harden, and at serving time cut the oranges in sixths or eighths, rind and all. Orange, lemon and other fruit jellies may be used by taking only 1¾ cup of liquid besides the water in the gelatine....

29 minute read

Read Chapter

Apple Sauce Molds—very nice

Apple Sauce Molds—very nice

Serve with egg sauce, custard or whipped cream, or with blueberry or grape juice....

5 minute read

Read Chapter

Orange Cream

Orange Cream

Add lemon and orange juice to cooked gelatine, and sugar to cream, then pour gelatine into cream, mixing carefully if cream is whipped. Mold. Pineapple may be used the same, or ⅔ pineapple and ⅓ orange juice....

11 minute read

Read Chapter

Pineapple Sponge

Pineapple Sponge

Beat whites of eggs stiff, add sugar and beat, chop in the lemon juice, then the cream and the pineapple juice, carefully, and lastly add the gelatine, not too warm, and put at once into molds. Some of the fruit cut fine may be used with the juice....

14 minute read

Read Chapter

Lemon Snow

Lemon Snow

Beat whites of eggs stiff, add the sugar, beating well, then the lemon juice and water, slowly, chopping in lightly, then add the gelatine, not very warm. May serve with border of grated or shredded pineapple. Make pineapple, gooseberry, grape and other fruit snows in the same way....

13 minute read

Read Chapter

Sponge Pudding

Sponge Pudding

Beat yolks of eggs in inner cup of double boiler and pour slowly over them the lemon juice and 5 tablespns. of sugar, hot, not boiling; cook like custard, cool; chop into whites of eggs which have been stiffly beaten with the 6 tablespns. of sugar, and add the gelatine, not very warm. Serve with unflavored, whipped cream or with grape juice....

29 minute read

Read Chapter

★ Gelatine Blanc Mange

★ Gelatine Blanc Mange

Soak gelatine in warm water, drain and cook in part of the milk in the inner cup of a double boiler (let stand in the outer boiler until well heated, then boil carefully over the fire). When the gelatine is dissolved, remove from the fire, add sugar, then the cold milk and lastly, the vanilla. Mold. Serve with cream or any desired sauce....

18 minute read

Read Chapter

Cocoanut Blanc Mange

Cocoanut Blanc Mange

Flavor milk with cocoanut and proceed as in gelatine blanc mange. Serve with rich blueberry juice, or with cream or custard....

6 minute read

Read Chapter

★ Rice Charlotte

★ Rice Charlotte

After boiling rice in salted water 20 m. to ½ hr. drain and cook in milk in double boiler 1 hr. Add water to that drained from the rice to make ½ cup, which add with sugar, flavoring and gelatine to rice when partly cooled. Lastly, mix whipped cream in lightly and mold. Serve alone or with cream, plain or whipped, with orange egg cream sauce or fruit sauce and halves of nuts. When serving with fruit sauces omit flavorings. If desired richer, 1 cup only of milk may be used for cooking rice, and 1

33 minute read

Read Chapter

★ Whipped Cream Jelly—Miss Hughes

★ Whipped Cream Jelly—Miss Hughes

Whip cream, not too much, add sugar, then gelatine. Tint delicately with pink or green when desired, and flavor with vanilla or rose or both or with orange and vanilla sometimes; but as a rule, it is preferred without flavoring. May be served with cake or wafers and berries....

15 minute read

Read Chapter

★ Maple Cream

★ Maple Cream

Add syrup to gelatine, then both to whipped cream. Mold and serve with wafers....

4 minute read

Read Chapter

Jellied Café au Lait

Jellied Café au Lait

Serve with plain or whipped sweetened cream, flavored with vanilla if desired....

4 minute read

Read Chapter

Coffee Bavarian

Coffee Bavarian

Strain coffee through cloth, mix with milk, sugar and eggs; cook like custard. Cool partly before adding vanilla; add gelatine and mold. Serve with unsweetened cream with cake or wafers....

8 minute read

Read Chapter

Coffee Bavarian and Blanc Mange or Jellied Custard

Coffee Bavarian and Blanc Mange or Jellied Custard

May be molded in layers and served with a sweetened and vanilla flavored meringue or with whipped cream in roses....

8 minute read

Read Chapter

★ Jellied Custard

★ Jellied Custard

Cook custard, flavor if desired, add gelatine, mold. Serve with blueberry, grape or any suitable fruit juice, or with unsweetened cream, plain or whipped. Or, cook milk and yolks of eggs together, cool, add gelatine, and pour into whites beaten with sugar, chopping quickly together. Or, use ½ cup cream, whipped, instead of whites of eggs and 2½ cups of milk only....

18 minute read

Read Chapter

Jellied Custard with Meringue

Jellied Custard with Meringue

Cook custard and cool; add vanilla and gelatine, mold. Just before serving, beat the whites of the eggs to a stiff froth with 2 or 3 tablespns. of sugar (powdered preferable). Add 1½–2½ tablespns. lemon juice, and heap by spoonfuls around the base of the mold. Serve at once. If preferred, 1 cup of milk may be used to cook the gelatine in after soaking, instead of water....

20 minute read

Read Chapter

Marshmallow Pudding

Marshmallow Pudding

Beat whites of eggs very stiff, add sugar gradually, beating, then vanilla, lastly the warm gelatine, chopping in quickly. Mold in shallow pan. Just before serving unmold and with hot, dry knife cut into cubes. Serve with cream, custard or fruit juice or use as garnish for other dishes....

14 minute read

Read Chapter

Cream of Tomato and Carrot Jelly

Cream of Tomato and Carrot Jelly

Soak gelatine in warm water, drain, cook in milk; add the tomato, sugar and salt with cooked carrot which has been rubbed through a fine colander, mold. Serve garnished with spinach or chervil as a cold entrée, with nuts and wafers. Or, mold in small molds and use as a garnish for other dishes. May flavor milk with onion or onion and garlic, straining them out after cooking gelatine....

21 minute read

Read Chapter

★ Tomato Jelly

★ Tomato Jelly

Simmer all ingredients (except gelatine and parsley) together for 20 m., strain, add parsley and cooked gelatine and pour into mold. Individual molds may be served on lettuce, spinach or endive with or without improved mayonnaise dressing....

11 minute read

Read Chapter

★ Tomato Aspic

★ Tomato Aspic

Drain juice from stewed tomatoes without pressing the pulp through; add other ingredients. Simmer all together 10–15 m. ; strain, add water to make 3 cups, mix with cooked gelatine and mold. Green peas, sprays of parsley, sliced celery, or trumese or nutmese in dice (singly or in combinations) may be put in with jelly, in layers, the same as fruit, in fruit and mint jelly. Serve garnished as a cold entrée for luncheon or for supper or for one course at dinner. Mold in small molds sometimes and u

26 minute read

Read Chapter

Aspic—Light

Aspic—Light

If preferred pour hot stock over 2 yolks of eggs and cook and add to gelatine. May be molded in small molds for garnishing. A mold of jellied bouillon or stock surrounded with halves of nuts or delicate wafers or both, may be served in place of soup....

14 minute read

Read Chapter

Bouillon for Jelly

Bouillon for Jelly

Mix browned flour, salt, nut butter and tomato, add water, onion and garlic. Cook ½–1 hour and strain. Add water for 3 pts. If cleared ( p. 77 ), there will be 1 qt. only. Use in proportion of 4 cups to the ¼ oz. of gelatine....

13 minute read

Read Chapter

Light Stock for Jelly

Light Stock for Jelly

Simmer ½–1 hour, strain and clear ( p. 77 ). 3½–4 cups after clearing. Use in proportion of 3¾ cups to the ¼ oz. of gelatine....

8 minute read

Read Chapter

Dark Stock for Jelly

Dark Stock for Jelly

Mix dry ingredients, add tomato with nut butter which has been stirred smooth with water, then onion, garlic and water. Cook ½–1 hour; strain and add water for 3 pts. This may be used uncleared, but if cleared ( p. 77 ) there will be 1 qt. only. Use in proportion of 4 cups to the ¼ oz. of gelatine....

17 minute read

Read Chapter

Aspic for Garnishing

Aspic for Garnishing

Pour into shallow mold to desired depth. Unmold and cut with hot dry knife into dice or fancy shapes just before serving....

7 minute read

Read Chapter

Jellied Broth—Dark

Jellied Broth—Dark

Mold in small cups and serve in soup plates or on small plates, surrounded with soup crackers and halves of nuts with fringed celery....

7 minute read

Read Chapter

Gelatine of Trumese

Gelatine of Trumese

Cut trumese (some nutmese also if wished) into ½–¾ in. dice. Mold with light aspic, using sprays of parsley and small button mushrooms if wished. May serve on a bed of green, with improved mayonnaise roses....

11 minute read

Read Chapter

Jellied Cream Trumese (Salad if Desired)

Jellied Cream Trumese (Salad if Desired)

Add minced trumese to gelatine cooked in broth and when partly cooled, chop into whipped cream. Mold in large or small molds. Mold may be garnished with celery tops and served with wafers and stalks of celery, or garnished with fringed celery or ripe olives and parsley, the celery or olives with wafers to be served with mold. Or, the one or individual molds may be served with improved or cream mayonnaise dressing with ripe olives or celery and wafers....

24 minute read

Read Chapter

The Medical Use of Agar Agar

The Medical Use of Agar Agar

Quite recently the use of agar agar as a remedy for constipation has been discovered. “Life and Health” says: “Agar Agar, a vegetable gelatine prepared from East Indian seaweeds, has been given an official recommendation by the Council of Pharmacy as a remedy for constipation.” One physician suggests cutting it into small pieces and eating it with cream as a porridge. It may also be served with fruit juices and other liquids. The liquid should be poured over it a few minutes before serving, to m

48 minute read

Read Chapter

Suggestions

Suggestions

Always use pastry flour (winter wheat) for pie crust. Bread flour requires more shortening, creeps together when rolled and does not make a nice, tender crust when you have done your best with it. Always use pastry (never bread) flour for thickening cream or lemon pies. If cream pies are not to be used the day they are baked less flour will be required. Lemon pies should be used the day they are baked. Apple and all fruit pies require a little flour in the filling, for the flavor as well as to a

5 minute read

Read Chapter

★ Pastry for one Large Pie

★ Pastry for one Large Pie

Have all ingredients as nearly ice cold as possible. Dip the flour lightly into the cup with a spoon, do not shake it down. Mix salt with flour; pour oil over and chop it in with a spoon; do not mix much. Put the lemon juice in a cup, add water to make ¼ of a cup, and pour over the flour and oil mixture, adding enough more water to make a rather soft dough; chop all together with a spoon, press into a mass without kneading, roll out without mixing on a well floured board, with a well floured rol

1 minute read

Read Chapter

“Pie Flakes”

“Pie Flakes”

Mix flour, salt and oil for a quantity of pies. Put into a large, close covered jar (or tin pail lined with waxed paper) and set in cold place. To make a pie, take out about 2⅓ cupfuls, add water and mix and roll as usual....

13 minute read

Read Chapter

Hot Water Crust

Hot Water Crust

Mix together equal quantities of oil and boiling water and pour over flour which has been mixed with salt. This crust rolls out more easily than ice water crust but is not as tender and flaky. A slightly larger proportion of oil may be used, but if too rich, the crust cannot be handled at all....

16 minute read

Read Chapter

★ Cream Pastry

★ Cream Pastry

Mix flour and salt and pour enough thick sweet or sour cream over to roll out well. The thicker the cream, the better the crust will be. Sour cream makes more crisp and tender crust than sweet and has not the least sour taste when baked....

13 minute read

Read Chapter

Butter Crust

Butter Crust

Rub together ½ cup (¼ lb.) butter and 2 cups (½ lb.) flour; wet with ice water to make of a rollable consistency, press into a mass and set in the ice box. When thoroughly chilled, roll ⅓–½ inch thick; spread with butter, sprinkle lightly with flour, roll up, cut across the roll and roll pieces out thin for the pie. Butter pastry is not tender even when much pains is taken with it and the flavor is not agreeable....

22 minute read

Read Chapter

Bread Pie Crust

Bread Pie Crust

Dip slices of bread in boiling milk, cool, add oil, salt, and flour to roll. This makes two under crusts....

6 minute read

Read Chapter

Nut Meal Crust

Nut Meal Crust

Mix flour, meal and salt, pour enough moderately rich cream over to make a paste to roll out. A little oil may be added to the meal and flour, and water used in place of cream....

11 minute read

Read Chapter

★ Granella Crust

★ Granella Crust

For one good sized pie take about ½ cup of granella (less if fine, more if coarse, but it is better not to be too coarse nor too very fine). Mix a little salt with it and pour over it quickly, enough rich milk or thin cream to moisten it slightly, about ¼ cup, perhaps. (If too moist, the crust will be soggy.) Turn immediately on to the pan and spread and press it evenly with a spoon over the bottom and sides, dipping the spoon often into cold water. A teaspoon is best for the sides, and holding

1 minute read

Read Chapter

Granella Crust No. 2

Granella Crust No. 2

Allow scant ⅔ cup of granella to each pie. Measure up the quantity required. Mix the salt with it and pour oil over in the proportion of ½ tablespn. of oil to each pie. (¾ tablespn. melted butter may be used and no salt.) Rub all well together with the hands, take out enough for each pie at a time, wet with cold water and proceed as in the preceding recipe. This mixture will need to be quite wet to spread. Zwieback crumbs may be used for this also....

25 minute read

Read Chapter

Fillings for Granella Pies

Fillings for Granella Pies

The pulp of stewed prunes, peaches, apricots or dried apples, or other not too juicy materials, with or without a meringue or whipped cream, or a sprinkling of dry granella on the top. Cooked fillings of cream or lemon pies are delightful in the baked crusts. If you have not a pie knife, use two broad flat knives in serving a pie with granella crust....

19 minute read

Read Chapter

★ Apple Pie

★ Apple Pie

Prepare apples according to directions for apple sauce, p. 47 , cut the quarters in two if large, then in halves crosswise. This will give irregular shaped pieces which when placed in the crust will allow spaces for the steam to come in contact with the fruit and cook it more quickly and thoroughly than when packed in slices. Mix the sugar, flour and salt for each pie in a bowl by itself. When the bottom crust is on the pan, spread about half the sugar mixture over it, put in a generous quantity

1 minute read

Read Chapter

Other Fruit Pies

Other Fruit Pies

Apple and Elder-berry —1½ pt. apple prepared as for apple pie, 1 pt. elder-berries, ¾ cup sugar, 1 tablespn. flour, 2 teaspns. lemon juice, salt. Lemon juice may be omitted. A smaller proportion of elder-berries maybe used and the pie still be delicious. Dutch Apple —Fill a buttered pie plate with apples without sugar, dot with bits of butter, cover with a rather thick crust and bake. Invert on dessert plate, sprinkle with sugar (mixed with coriander if liked) and serve hot. Phoebe’s, Delicious

2 minute read

Read Chapter

★ Mince Filling

★ Mince Filling

Grind raisins through medium cutter, then the apples which have been pared, quartered and cored; mix all the ingredients and heat to boiling; put into jars and seal, or keep in cool place in stone jar. Add a little water if necessary when making pies and do not fill crusts too nearly full. Make a lattice-work top of strips of pastry sometimes, instead of a top crust. Serve warm as a rule. Follow this recipe exactly. We may use a little browned flour and water instead of the cereal coffee....

25 minute read

Read Chapter

Green Tomato Mince-meat

Green Tomato Mince-meat

Chop or grind the tomatoes, drain, measure the juice and add an equal quantity of water in its place. Grind the raisins rather coarse, combine all ingredients except lemon juice, cook 30 m., or until done, add lemon juice, boil up, put into jars and seal if intending to keep for some time....

15 minute read

Read Chapter

Crumb Mince-meat

Crumb Mince-meat

Mix, boil, put into crusts. Grape juice may be used for part of the water with or without the coriander seed. Sour Cream Mince—Annie Carter —1 cup sour cream, 1 tablespn. flour, 1 egg, ¾ cup sugar, 1 cup seedless raisins, steamed; two crusts. Bake just long enough to set the egg and bake the crust. The crust need not be quite as rich as for fruit pies. One tablespn. of lemon juice may be used. May use chopped seeded raisins or English currants in place of seedless raisins. The sugar may be flavo

1 minute read

Read Chapter

Raisin Lemon

Raisin Lemon

Mix sugar and flour, pour boiling water over, add butter and raisins, cook; when raisins look plump, remove from fire, add remaining ingredients and bake between 2 crusts. The raisins may be chopped. Rhubarb —1–1¼ qt. rhubarb, in ¾ in. pieces, 1½ cup sugar, 2½ tablespns. flour, ¼ teaspn. salt....

14 minute read

Read Chapter

Rhubarb and Pineapple

Rhubarb and Pineapple

Elizabeth’s Rhubarb —1 cup chopped rhubarb, ½ cup molasses, ½ cup chopped or ground raisins. 2 crusts....

5 minute read

Read Chapter

Canned Rhubarb

Canned Rhubarb

Strawberry Meringue —Put thin layer of universal crust in shallow pudding dish or deep pie pan; when light bake; fill with berries, sprinkle with sugar, and meringue with the whites of 2 or 3 eggs, and 1½ tablespn. sugar....

11 minute read

Read Chapter

Green Tomato—Harriet

Green Tomato—Harriet

Select tomatoes that are just going to turn, or that may be a little white, or that may have a trifle of red on one side, not those that are at all ripe, yet not very green ones. Make pie in pudding dish or shallow granite basin and do not have the crust come quite to the top. Bake very slowly, after the first 10 m., for 2 hours. The pie is not good unless baked slowly for a long time....

23 minute read

Read Chapter

LEMON PIES

LEMON PIES

Flavor sugar with oil of lemons ( p. 27 ), add flour, mixing well, and pour the perfectly boiling water over, stirring until smooth; boil, add the slightly beaten yolks, lemon juice and salt; heat just enough to set the egg. Turn the filling into the baked granella crust and spread quickly around the edges so as to touch the top of the crust. Meringue —Whites of 2 eggs, ½ tablespn. lemon juice, 2–3 tablespns. sugar. Beat whites with a little salt to moderately stiff froth, add lemon juice and be

2 minute read

Read Chapter

Orange Pie

Orange Pie

Add beaten whites last. May omit butter....

2 minute read

Read Chapter

Orange Custard Pie

Orange Custard Pie

Leave out 2 whites for meringue....

2 minute read

Read Chapter

CREAM PIES

CREAM PIES

Cream—Par excellence —1½ pt. rich milk, ⅔ cup flour laid lightly in cup, scant cup of sugar, 2 eggs, salt, 1 teaspn. vanilla. Mix flour, salt and sugar, put into oiled saucepan, pour boiling milk over, stirring until smooth, boil, add yolks of eggs, just heat, add vanilla, turn into baked granella or pastry crust. Meringue. With some brands of pastry flour, a scant measure only will be required. Thin slices of banana may be laid on the baked crust before the filling is put in, for banana flavor.

1 minute read

Read Chapter

Cream of Rice

Cream of Rice

Cook all together until thick and creamy. Turn into baked crust, brown delicately over the top, cool. Better the second day. Do not use with granella crust. Caramel Cream —Steep ¼–⅓ cup cereal coffee in milk of cream pie, in double boiler for 15 m., strain through 2 thicknesses of cheese cloth, add milk or cream to make 1½ pt. Finish the same as cream pie. Flavor with vanilla. The pie may be made with not very rich milk and covered, after cutting, with flavored, sweetened, whipped cream instead

26 minute read

Read Chapter

Tomato Cream—Fine

Tomato Cream—Fine

Mix sugar and flour, pour boiling milk over, then boiling tomato, boil up, add salt and yolks of eggs, cook, add vanilla and put in baked crust. Meringue. Use a little more flour when pie is to be eaten the day it is made....

13 minute read

Read Chapter

My Mother’s

My Mother’s

Mix and bake in 1 crust; serve in very small pieces. No flavoring but that of the cream is required and no meringue is necessary as the cream gives a beautiful finish to the top of the pie....

11 minute read

Read Chapter

Parched Corn Cream

Parched Corn Cream

Soak corn meal in milk 1 hour, cook until thickened; add salt, and eggs beaten with sugar. Put into crust and bake. One white may be beaten to stiff froth and stirred in last, and if wished, a little sugar may be sprinkled over the top....

13 minute read

Read Chapter

Cream—Sour

Cream—Sour

Mix flour, sugar and salt; turn beaten egg over and stir in cream gradually; add vanilla and turn into crust; bake in moderate oven. If preferred, 1 more egg may be used, the white beaten to a stiff froth and stirred in last....

12 minute read

Read Chapter

Sour Cream

Sour Cream

Bring cream just to boiling and pour over sugar and flour which have been mixed together; boil up, add yolks of eggs, heat to thicken but do not boil; add flavoring, turn into baked crust. Meringue with whites of eggs....

11 minute read

Read Chapter

White Cream

White Cream

Beat whites with sugar, add other ingredients which have been mixed together; bake in 1 crust. Custard Pie —2½ cups rich milk, ⅓ cup sugar, 3 eggs, salt. Dusting of coriander or anise, or any suitable flavoring. Custard Pie that Makes Its Own Crust —1½ pt. rich milk (or scant 1½ pt. skimmed milk and 1½ tablespn. of butter), ⅓–½ cup sugar, 3 eggs, 4 tablespns. flour, salt; almond, lemon or coriander flavoring. Mix ingredients, stirring flour with milk and pour into an oiled pie pan. Bake very slo

58 minute read

Read Chapter

Rice Pie

Rice Pie

Dust with coriander sometimes. May beat eggs separate and add whites last. One crust....

4 minute read

Read Chapter

Crumb Pie

Crumb Pie

Line the pan with crust, put into it a large pint of rather dry bread crumbs (cracker crumbs may be used) and turn over them sweetened, thin cream to fill the crust. Bake. Serve warm or cold. Any desired flavor may be used....

12 minute read

Read Chapter

★ Crumb Pie No. 2

★ Crumb Pie No. 2

Mix crumbs, sugar and flour, add milk to beaten egg and pour over dry ingredients, stirring, turn into crust, dust with coriander, bake in moderate oven. Lemon or vanilla flavoring may be used in the pie but they do not compare with the dusting of ground coriander seed....

14 minute read

Read Chapter

Buttermilk Pie. Excellent

Buttermilk Pie. Excellent

Mix lemon flavored sugar with flour, heat buttermilk quickly in double boiler and pour over the mixture, boil up well, add yolks of eggs, heat to cook eggs but do not boil, add salt, turn into baked crust, cover with meringue flavored with rose....

13 minute read

Read Chapter

Buttermilk Pie No. 2

Buttermilk Pie No. 2

Mix, bake in crust ½ hour in moderate oven. Flavor meringue with orange....

4 minute read

Read Chapter

Sour Milk Pie—Mock Lemon

Sour Milk Pie—Mock Lemon

Mix, leaving out whites of eggs, bake, meringue....

3 minute read

Read Chapter

Sour Milk Pie with Raisins

Sour Milk Pie with Raisins

May use juice and grated rind of 1 lemon instead of butter....

5 minute read

Read Chapter

Sweet Potato Pie

Sweet Potato Pie

Mix all with beaten yolks of eggs, bake slowly, flavor meringue of whites of eggs with vanilla....

5 minute read

Read Chapter

Squash Pies. Two large

Squash Pies. Two large

Mix sugar, flour and salt and stir into squash. Break eggs in and beat a little, add milk gradually, then flavoring, bake in moderate oven. With 3 cups of squash use a little less flour. For variety, flavor with lemon or vanilla only, or with neither and stir in a little cocoanut, sprinkling a little over the top....

17 minute read

Read Chapter

Bro. Cornforth’s Squash and Sweet Potato Pie

Bro. Cornforth’s Squash and Sweet Potato Pie

2 eggs, ½ cup sugar, 1 pt. dry mashed squash and sweet potato (½ potato, ⅔ squash), 1 qt. milk, salt. No other flavor....

9 minute read

Read Chapter

Lemon Squash Pie

Lemon Squash Pie

Mix as usual, reserving the lemon extract and white of 1 egg for the meringue. Bake in moderate oven and meringue with the white of egg beaten not very stiff with 1–1½ tablespn. sugar and the lemon extract. (A thick meringue seems out of place on a squash pie.) If preferred, 1 or 2 of the whites may be beaten stiff, flavored and stirred into the pie before it is baked. ½–¾ cup soup cracker crumbs may be used instead of eggs....

23 minute read

Read Chapter

Pumpkin Pies

Pumpkin Pies

Suggestions —Select a dark, rich-colored pumpkin with deep indentations and thick meat. Some of the small sugar pumpkins are very nice. Good pies cannot be made out of coarse-grained, watery pumpkins. Baked pumpkin makes richer pies than stewed, with less work. To bake, cut or saw a pumpkin into halves, and if large, cut into quarters; place on a large tin and turn another over it; bake until tender. To boil, cut in strips, remove fibrous portion from center, cut in pieces and put over the fire

2 minute read

Read Chapter

Carrot Pie

Carrot Pie

Or, use 3 tablespns. only of carrot, omit browned flour and flavor with lemon or vanilla....

5 minute read

Read Chapter

Turnip Pie

Turnip Pie

The turnip should be the sweet Swedish turnip. The fact that soda and cream of tartar are the ingredients of the best baking powders is well understood. Dr. Lillis Wood Starr says: “Cream of tartar belongs to the same class with soda. Soda is bi-carbonate of sodium; cream of tartar is bi-tartrate of potassium. Sodium, potassium and calcium (lime) all belong to the same group of metals and are injurious to the tissues of our bodies.” Dr. Lauretta Kress—“Cream of tartar or Potassium Bi-tartrate is

1 minute read

Read Chapter

Suggestions

Suggestions

Use pastry flour for all cakes; and since different brands even of pastry flour differ, it is best to use the same brand when you find a good one and become accustomed to it. Sift flour once before measuring; and from 3–5 times for angel and other sponge cakes after measuring. The best way to sift flour several times is to lay down two pieces of large letter or Manila paper and to sift the flour first on to one and then on to the other. All measurements have the sifted flour laid lightly into th

3 minute read

Read Chapter

★ Nut and Citron Cake

★ Nut and Citron Cake

Have all the ingredients as nearly ice cold as possible; sift the sugar, sift the flour twice and leave it in the sifter; beat the yolks of the eggs in a cake bowl with a revolving egg-beater (a large one if you have it), adding sugar gradually. When stiff, add part of the water and more sugar; beat, add more water, sugar and half the lemon juice, beating, until all the sugar is in. Stir into this mixture half the nut meal, a pinch of salt and the citron. Rest the egg beater on a quart measure (

1 minute read

Read Chapter

★ Julia’s Birthday Cake

★ Julia’s Birthday Cake

Cream butter and sugar; add flavoring and a little of the flour, then the beaten yolks; beat well. Slide the stiffly-beaten whites on to this mixture, sift flour over gradually and chop together as for nut and citron cake; bake in moderate oven in 3 medium sized layers; sift a little sugar over one layer before baking, sometimes, to make a crust for the top. If possible, set in ice box for an hour before baking....

22 minute read

Read Chapter

Patty Cakes

Patty Cakes

Use ⅓–½ cup of milk and 2½–2¾ cups of flour in preceding recipe, and bake in patty pans....

5 minute read

Read Chapter

Cocoanut Loaf or Layer Cake

Cocoanut Loaf or Layer Cake

Put together the same as “Julia’s Birthday Cake,” let stand on ice for 2 hours, or bake at once in loaf or layers. If baked in layers, use Washington pie filling with it....

11 minute read

Read Chapter

Rich Loaf Cake

Rich Loaf Cake

Cream butter, add sugar and work very light; add 1 egg at a time and stir only until no yolk can be seen; mix in flour, turn into paper-lined pan and set in ice box for 2 hours. Bake in slow oven about an hour, or until the cake stops singing....

15 minute read

Read Chapter

Rice Flour Cake

Rice Flour Cake

Cream butter, add sugar, a little of the flour and beaten yolks with half the juice and all the rind of lemon. Beat whites of eggs with a little salt, adding the remainder of the lemon juice when half beaten; slip on to cake batter, sift flour over gradually, and fold all lightly together. Put into pan to depth of not over 2 in. Bake in moderate oven....

20 minute read

Read Chapter

Fruit and Nut Cake. Unsurpassed

Fruit and Nut Cake. Unsurpassed

Mix fruit with part of the flour, add nuts; cream butter with a little of the flour; beat together the sugar and yolks of eggs until very light and add with extract to creamed butter; beat well; whip whites of eggs with pinch of salt to stiff froth, add fruit and nuts to yolk mixture, chop in beaten whites and remainder of flour; bake in well oiled tin 1½–2½ hrs. in moderate and slow oven; cover when necessary. The cake may be steamed 3–4 hrs. and baked ½–1 hr. This cake will keep a long time wi

33 minute read

Read Chapter

Corn Starch Cake

Corn Starch Cake

Beat yolks with half the sugar and cream butter with the other half; mix, beat. (Part of the flour and corn starch may be added to the butter and sugar.) Beat whites of eggs stiff, slide on to the mixture, add flour and corn starch (which have been sifted together) gradually, chopping and folding in with the whites; bake in moderate oven. Two thick round layers....

22 minute read

Read Chapter

★ Silver Cake

★ Silver Cake

Cream butter and sugar, add flavoring, beaten whites and flour, lay slices of fruit in and on top of cake. One very large square, or two rather small round loaves....

9 minute read

Read Chapter

★ Scotch Short Bread—no eggs

★ Scotch Short Bread—no eggs

Cream butter, add sugar and flour mixed, seeds also if used. A little of the flour may be saved for rolling. Roll to about 1 in. thick, of the shape to fit your tin; crinkle the edges, press them with a fork or cut with pastry jagger, slide on to tin, prick lightly with fork and bake in a slow oven for 1 hour; or, roll ½ in. thick and bake ½ hour only. The cake is sometimes creased in squares before baking, or the dough may be cut in round cakes and the edges crinkled. The cake is better with oi

45 minute read

Read Chapter

German Light Cake

German Light Cake

Cream butter with a little flour, add eggs, one at a time, beating, add sugar (except a little for the top), rind and flour; spread thin in oiled pans, sprinkle with almonds, coriander and sugar, bake in moderate oven, cut in squares while hot, leave in pan to cool....

14 minute read

Read Chapter

★ Sister Elliott’s Plain Loaf Cake and Cookies

★ Sister Elliott’s Plain Loaf Cake and Cookies

Cream oil and sugar, add a little flour, yolks of eggs, salt and flavoring, then milk and flour alternately; beat well and fold in the stiff whites of eggs. Chill, or bake at once thoroughly, in 1 large or 2 small loaves in moderate oven that bakes well from the bottom. For cookies, use 2 whites of eggs only and make dough stiff enough to roll....

20 minute read

Read Chapter

Molasses Cake

Molasses Cake

Beat eggs and lemon juice in bowl set in boiling water, add sugar, then boiling molasses, with butter and orange peel, and lastly the flour....

7 minute read

Read Chapter

Molasses Sugar Cakes

Molasses Sugar Cakes

Mix butter and sugar and add to beaten yolks, beating well; slide on to this the whites beaten with salt and lemon juice, then sift over gradually the two flours mixed, chopping and folding them in with the whites. Bake in small cakes in moderate oven 15–20 m. Use grated maple sugar for maple cakes....

16 minute read

Read Chapter

★ Molasses Bread or Hard Molasses Cake—no eggs

★ Molasses Bread or Hard Molasses Cake—no eggs

Cream butter and sugar, add anise and molasses, beat well and add flour; turn mixture out on floured board, mold up and put into flat tins about 1 in. deep, wash over with milk and bake in a very slow oven. When done, wrap or cover with damp cloths and keep at least 4 days before using. If necessary, moisten the cloths again, and perhaps again. The cakes will be hard and dry when taken from the oven, but keeping them for a few days in damp (not wet) cloths makes them nice and tender. Grated oran

40 minute read

Read Chapter

YEAST CAKES

YEAST CAKES

It is especially important to use pastry flour in cakes made with yeast. A good liquid yeast gives better results in cake, but compressed yeast may be used....

8 minute read

Read Chapter

★ Saffron Cake—no eggs

★ Saffron Cake—no eggs

⅔–1 cake compressed yeast dissolved in a very little water, with sugar, may be used instead of soft yeast, and 1 extra tablespn. of water added to the sponge. Make a sponge at night of the milk (just warm), yeast and 4½ cups of flour, and in the morning add the cup of warm saffron water. Cream the butter and sugar with a little flour, add the sponge gradually, mixing and beating, then the remainder of the flour warm (except a little which has been used to dust the fruit), beat well, add the extr

57 minute read

Read Chapter

Citron and Cocoanut Cakes—no eggs

Citron and Cocoanut Cakes—no eggs

Prepare as in preceding recipe (of which it is just half) and at the last divide into 2 parts, add the citron and rose to one, and the cocoanut and vanilla to the other. The loaves will not be very large....

12 minute read

Read Chapter

White Fruit Cake—no eggs

White Fruit Cake—no eggs

The whole of the above recipe, using only ¾ cup of butter, with ¾–1 cup of citron, 1 cup of cocoanut and ⅔ cup of almonds, all ground....

9 minute read

Read Chapter

★ Dried Apple Cake—yeast

★ Dried Apple Cake—yeast

Cut 2 cups dried apples into small pieces with shears, soak over night in 1½ cup water, then cook in ¾ cup molasses until transparent. Sponge —1 cup water, 1 cake compressed yeast, 2½ cups flour. When light , add ⅔ cup butter (or half oil) and ½ cup sugar creamed together, the dried apples, grated rind of orange or lemon, 2 beaten eggs and 2 cups flour. One egg only may be used; the cake is excellent with no eggs....

24 minute read

Read Chapter

★ Washington Cake—no eggs

★ Washington Cake—no eggs

Remember to lay flour lightly into cup. Prepare same as saffron cake and bake in not too thick loaves....

8 minute read

Read Chapter

Washington Pie—no eggs

Washington Pie—no eggs

Bake Washington cake in rather thin, flat loaf, split and put the following cream between and around, or put cream over and around cake without splitting. Heat oil, add flour, then hot milk, salt and sugar, stirring smooth at different stages. Steep a trifle of saffron in the milk. Add vanilla when cold....

17 minute read

Read Chapter

Elizabeth’s Raised Cake

Elizabeth’s Raised Cake

Make sponge at night with soft yeast or early in the morning with compressed. When light, add the butter, well creamed with the sugar, and beaten eggs. Beat all very thoroughly and put into the tins. When partly risen, stick the fruit in all over the top; let rise about 1½ hr., or until bubbles may be seen; bake 1 hr. in moderate oven. The cake is excellent without fruit....

20 minute read

Read Chapter

German Almond Loaf

German Almond Loaf

Beat yolks with sugar and add to butter which has been creamed with part of the flour; then add the flavoring, the sponge, the milk and the flour alternating, beating until the flour is all in. Butter tube mold or other pans thick with cold butter and stick almonds to sides in regular rows. Do not put any in the bottom. Half fill pan with batter and let rise until pan is nearly full; bake 1 hr., or until cake stops singing, in moderate and slow oven so as not to burn nuts....

26 minute read

Read Chapter

Cake Without Chemicals

Cake Without Chemicals

Beat eggs and sugar, add oil, then the sponge, lastly fold in the flour; put into 3 layer cake pans and let stand for 2 or 3 hours in a not very warm place. Bake in moderate oven. Filling—Beat the white of egg stiff, add 1 tablespn. sugar and 2 tablespns. thick cream, or, make a cream sauce of the yolk....

19 minute read

Read Chapter

Maple Loaf Cake

Maple Loaf Cake

Cream the butter, add the sugar and beaten egg and mix all thoroughly with the dough; add a little flour, turn into tin and let rise ½ hr. or longer before baking....

9 minute read

Read Chapter

Raised Molasses Cake—no eggs or two whites

Raised Molasses Cake—no eggs or two whites

Sponge —2 cups skimmed milk, 4 tablespns. yeast, 4½ cups flour. When light —2 cups (1 lb.) butter, 2 cups molasses which has been boiled and cooled to lukewarm, 3 cups (not too fine) nuts, raisins, citron or cocoanut or combinations of same, 4–4½ cups flour, part for fruit. The whites of 2 eggs may be used with the 4 cups of flour. Attend to sponge and cake as soon as light. Steam or bake....

23 minute read

Read Chapter

German Coffee Cake—no eggs

German Coffee Cake—no eggs

Let rise, knead, spread on flat tin with floured hand, ¾–1 in. thick, spread with butter, sprinkle with sugar and ground coriander seed; or, spread with an egg beaten with a teaspn. of sugar, sprinkle with sugar and chopped or split blanched almonds; let rise; bake in moderate oven. Use universal crust dough if a more tender cake is desired....

18 minute read

Read Chapter

★ Royal Sponge Cake

★ Royal Sponge Cake

Put together and bake same as nut and citron cake except for the nut meal. This makes 1 loaf or 2 small layers. 3 times the quantity makes 2 large square loaves, or 4 large layers. May use 1½ tablespn. of orange juice with yolks of eggs and ½ tablespn. lemon juice with whites in place of the water and lemon juice. Flavor sugar with oil of orange and add ½ teaspn. vanilla to the cake. Finished with royal filling and icing, this makes a cake suitable for a royal occasion....

26 minute read

Read Chapter

Variations of Royal Sponge Cake

Variations of Royal Sponge Cake

(1) Use 2 tablespns. of cream in cake instead of lemon juice and water, with or without 1 teaspn. of lemon juice in whites of eggs. (2) Use ⅔ cup of molasses in place of the sugar, no water, 1 teaspn. only, of lemon juice in the whites of eggs, 1 cup of flour and 1–2 teaspns. ground coriander seed. (3) Use brown sugar in place of white, and orange or vanilla flavoring....

22 minute read

Read Chapter

★ Sponge Layer Cake

★ Sponge Layer Cake

Boil sugar and water till syrup will thread, pour hot syrup slowly over beaten yolks; beat until cool, chop in stiffly-beaten whites and flour; flavor if desired. 2 small layers. The sponge layer cake and all sponge cakes containing the yolks of eggs may be put together as follows: Break the eggs into a cake bowl, set the bowl into a pan of boiling water on the table and beat until light; add hot water (if any) and the sugar (or the hot syrup) gradually, beating. When light, remove from water, a

28 minute read

Read Chapter

★ Old Friend Sponge Cake

★ Old Friend Sponge Cake

Pour cold water over sugar, heat and boil slowly until perfectly clear; cool, beat yolks of eggs, add syrup and half the lemon juice and beat very light; slide whites of eggs beaten to a stiff froth with the remainder of the lemon juice on to mixture, sift flour over, a little at a time, and chop in with whites until all the flour is in. Bake ¾–1 hr. in slow oven until just done, no longer. 1 large loaf in deep square tin....

24 minute read

Read Chapter

Cocoanut Sponge Cake. 1846

Cocoanut Sponge Cake. 1846

Put together as nut and citron cake, or beat eggs in dish set in hot water, add sugar, cocoanut and flavoring, then flour. Put mixture 1½ in. deep in pans lined with buttered paper....

10 minute read

Read Chapter

Rice Flour Sponge Cake. 1846

Rice Flour Sponge Cake. 1846

Beat eggs in dish set in hot water, add sugar, flavoring and rice and pastry flour mixed. Bake in moderate oven....

7 minute read

Read Chapter

Angel Cake

Angel Cake

Sift 2 or 3 cups of sugar twice; measure out 1 cup; sift a sifter of flour 4 times; measure out 1 cup and mix it with the cup of sugar; put both in the sifter and sift once, return to the sifter and set in cold place; separate the eggs, putting the whites into the dish in which they are to be beaten and set them in a cold place for 15–20 m. ; when cool, add the salt to the eggs and begin beating with a long slow stroke, gradually increasing the velocity until the eggs begin to stiffen, then pour

55 minute read

Read Chapter

Tri-Colored Layer Cake

Tri-Colored Layer Cake

Angel cake—½ white flavored with vanilla; ½ pink flavored with rose, 3 or 4 large layers. Other layers, of sponge layer cake lemon flavored, or some nice light brown cake such as molasses sugar cake or sponge layer cake with part browned flour. Filling of raisin dressing....

14 minute read

Read Chapter

Miss Lubey’s Cream Puffs. 1 doz.

Miss Lubey’s Cream Puffs. 1 doz.

Add dry flour all at once to boiling water and butter; stir quickly over the fire until mixture forms a ball which leaves the pan; remove from fire and stir till partly cool; add beaten yolks of eggs, part at a time, beating well, then slightly beaten whites; beat; set in cold place, covered, for 1 hr. or more; drop by spoonfuls about 2 in. apart on oiled and floured tin, flatten with brush or fingers dipped in milk (may leave without shaping); have oven rather quick at first, then slower until

1 minute read

Read Chapter

Additions to Cookies and Small Cakes

Additions to Cookies and Small Cakes

Caraway or anise seeds, ground coriander or anise seed; chopped shelled nuts; grated or shredded cocoanut; grated orange or lemon rind; English currants; fine cut or ground raisins, citron, figs and dates; sometimes a raisin or half a blanched almond or half of a pecan or hickory nut meat in the center of each....

16 minute read

Read Chapter

Suggestive Combinations

Suggestive Combinations

Coriander, English currants and English walnuts; raisins in molasses cookies; almonds chopped without blanching, and raisins; almonds same, and caraway or ground coriander seed. Graham flour cookies with English currants; 1 part raisins and ⅓ part each of nuts, cocoanut and citron, with or without vanilla or lemon. All cooky dough should be set in a cold place for 2 hrs. or longer before rolling out. Roll out in cool room on well floured board. Cut the cakes all out, put on tins and set in cold

1 minute read

Read Chapter

★ Rich Small Cakes—Cookies

★ Rich Small Cakes—Cookies

Cream butter, add sugar, beaten eggs, flavoring and flour; let stand in cold place until thoroughly cold; roll ⅜–½ in. thick. Bake in oven which is moderately hot at first, so cakes will not spread. Be careful not to burn. A little more flour may be used if preferred, also half oil instead of all butter, and brown sugar instead of granulated. For Jumbles , break off pieces of dough the size of a walnut and make into rings by rolling out rolls as large as the finger and joining the ends; or, cut

34 minute read

Read Chapter

Yolk Jumbles

Yolk Jumbles

Poach yolks of eggs dry and mealy; rub them smooth and add butter gradually, creaming; add sugar and flavoring, then flour, a little at a time; cool, roll thin, cut with doughnut cutter, dust with sugar, bake....

10 minute read

Read Chapter

★ Cream Cookies

★ Cream Cookies

Cream butter and sugar, stir in a little flour, add beaten yolks, beat well, then add the cream gradually with the flavoring, and lastly, all of the flour. Handle after mixing the same as rich small cakes. Fruits, nuts or seeds maybe added. These cookies will keep almost indefinitely....

14 minute read

Read Chapter

Lunch Cakes

Lunch Cakes

Take ½ the sugar and a little more flour in rich small cakes, or cream cookies, and roll to ½ or 1 in. in thickness. Cut of the size to fit tins, crinkle edges or press with fork, crease in squares and bake in moderate oven. Caraway or other flavoring may be used. Chopped nuts, a little sugar and ground or shredded citron may be mixed on a board or flat pan and one side of the cakes pressed into the mixture before baking. Set in cold place before rolling out....

25 minute read

Read Chapter

Anise Wafers, or German Christmas Cakes

Anise Wafers, or German Christmas Cakes

Cream butter, add sugar and a little flour, with seeds, then the yolks of the eggs, one at a time, and the stiffly-beaten whites, with flour, folding together lightly; knead in flour for soft dough, cover and set in cold place; roll rather thin, cut cakes about the size of a half dollar....

16 minute read

Read Chapter

Sour Cream Cookies—no soda

Sour Cream Cookies—no soda

Mix lightly, set in cold place, roll rather thin....

3 minute read

Read Chapter

Honey Wafers

Honey Wafers

Cream butter with a little flour, add beaten egg and honey, then remainder of flour....

4 minute read

Read Chapter

Molasses Cookies

Molasses Cookies

Heat molasses to boiling and pour slowly, stirring, over well beaten eggs; cool; cream butter and sugar, stir in browned flour mixed with a little of the white flour, add flavoring with eggs and molasses, then the remainder of the flour or enough to make a not too soft dough. Set in cold place and roll out the same as small cakes. Care must be taken in baking, as molasses burns easily. Or, boil and cool molasses, cream butter and sugar, add beaten eggs, a little flour, then molasses gradually, b

31 minute read

Read Chapter

★ Molasses Cakes—no eggs

★ Molasses Cakes—no eggs

Cream butter with a little flour, add molasses which has been boiled and cooled, with flavoring, and flour for stiff dough, about 2¼ qts. Mix as little as possible, cover and set in cold place for several hours. Shape into small thick cakes, or, roll about ½ in. thick, prick with fork or crease and cut into small cakes. Bake in moderate oven. Remove from tins as soon as baked. With nice flavored molasses, no other flavoring is necessary. More shortening may be used....

24 minute read

Read Chapter

★ Molasses Snaps—no eggs

★ Molasses Snaps—no eggs

Cream butter, sugar and the 2 cups of flour, pour hot molasses over, add flavoring and flour for stiff dough, perhaps about 6 cups; press together lightly, set in cold place for several hours; roll thin, bake in moderately quick oven and remove from tins at once. These cakes will be brittle when first made and will grow softer with time. One cup of butter may be used for richer cakes....

21 minute read

Read Chapter

Nut Wafers

Nut Wafers

Beat eggs, add sugar gradually, beating well; then add flour, salt and nuts. Mix, spread as thin as possible on buttered pans, set in cold place, bake in quick oven. When nearly cold, cut into squares....

10 minute read

Read Chapter

Nut Cakes—Bro. Hurdon

Nut Cakes—Bro. Hurdon

Mix, drop on well oiled tins some distance apart, bake. Remove from tins when taken from the oven....

6 minute read

Read Chapter

Hard Sponge Cakes

Hard Sponge Cakes

Cream together ¼ cup butter and 1 cup sugar, add 1 well beaten egg and 1 cup of flour to which has been added a pinch of salt; stir in 1 cup chopped nut meats; drop in spoonfuls on buttered tins and flatten or shape a little; bake in moderate oven....

15 minute read

Read Chapter

Risen Doughnuts—Baked

Risen Doughnuts—Baked

Add dissolved yeast and flour to warm milk, beat well, let rise. Beat oil and sugar together with a little flour, add flavoring, salt and light sponge, gradually, beating; then enough flour for a moderately stiff dough; knead a little and let rise. When well risen, roll ½ or ¾ in. thick, cut with doughnut cutter and place on floured, oiled tins some distance apart. Let rise, bake. Roll in sugar with or without ground coriander seed or chopped nuts before laying on tins, if desired, or moisten wi

42 minute read

Read Chapter

Risen Doughnuts

Risen Doughnuts

Proceed as in baked doughnuts, lay on floured board, cover; when very light, fry in cooking or olive oil, hot enough for the cakes to rise to the top almost instantly. Turn at once with a fork. ⅓ of a cup of oil may be used in the cakes and 1 whole well beaten egg. Our grandmothers’ twisted doughnuts are dear to all our hearts. Sometimes roll the dough thin, cut with biscuit cutter and put a teaspoonful of some jelly or jam on one side, fold the other side over, having moistened the edges, press

31 minute read

Read Chapter

Crullers

Crullers

Mix, chill, roll thin, cut in strips 3½ in. long and 2 in. wade; cut 2 slits in each piece and give each strip of dough a twist. Fry in oil or bake in oven. When to be fried, use the smaller quantity of butter and sugar. Crullers may have 4 incisions made lengthwise to within ⅓ of an in. of each end. To fry, take up the second and fourth strips and let the others separate in the middle from those in the hand as you drop them into the hot oil. For baking, it is better to twist the strips....

29 minute read

Read Chapter

Fried Cakes

Fried Cakes

Add sugar and yolks of eggs to cold milk, agitate with wire batter whip until full of bubbles, sprinkle flour in gradually, keeping up the agitating motion. When the batter is quite stiff, beat in the oil gradually, and chop in the stiffly-beaten whites of eggs. Add flour for rather stiff dough and set in cold place for 2 hrs. or longer. Shape and fry the same as risen doughnuts....

20 minute read

Read Chapter

ICINGS AND FILLINGS FOR CAKES

ICINGS AND FILLINGS FOR CAKES

Starch, which is changed into sugar in the process of digestion, and cane sugar, form so large a part of all cakes as to furnish in themselves an excess of that element; so why should we put a coating of almost solid sugar over the outside? Certainly not for hygienic reasons. If a cake is well baked, the icing only hides its beauty, and the excessive sweetness destroys the flavors of the finest cake. Let us not use it. Protest and recipes are both given. Instead of icing, sometimes sift granulat

13 minute read

Read Chapter

★ The “Laurel” Ice Cream

★ The “Laurel” Ice Cream

Stir the flour smooth with some of the cold milk and heat the remainder of the milk, with the cream and sugar, in a double boiler and when hot, set over the fire. Let it boil up quickly, stir in the flour and when boiling all through, return to the double boiler for a few minutes, beating well. Or, heat the milk and cream only in the double boiler and pour gradually, stirring, over the sugar and flour which have been mixed together. Return to boiler and cook for 10–15 m. Turn through a fine wire

1 minute read

Read Chapter

Lemon Ice

Lemon Ice

Soak and cook gelatine according to directions ( p. 335 ), add water to make 1 cup, keep warm; cook sugar and 3 cups of water together for 5 minutes and strain into the gelatine. Prepare the lemon and orange juice, and if desired, shave off a little of the thin yellow rind and let it stand in the juice for a few minutes, then strain it out. When the gelatine mixture is partially cooled, add the juice gradually, stirring. The orange may be omitted. Or, omit gelatine, boil sugar with 1 qt. of wate

28 minute read

Read Chapter

Orange Ice

Orange Ice

Flavor juice with thin yellow rind of orange and proceed as in lemon ice, omitting gelatine if preferred....

5 minute read

Read Chapter

Raspberry Ice

Raspberry Ice

Cook sugar and water together and add to prepared gelatine. When nearly cool, add raspberry juice and stir occasionally until cool. Freeze....

6 minute read

Read Chapter

Currant and Raspberry Ice

Currant and Raspberry Ice

Proceed as in Raspberry Ice. Use cherry, strawberry, quince, gooseberry, grape or pineapple for ices, varying the proportion of sugar and water according to the sweetness of the fruit. Pineapples should be grated and with the lemon juice added to cold syrup and strained through a sieve. Pineapple is one of the most delightful ices....

16 minute read

Read Chapter

Mint Ice

Mint Ice

Add fine cut or chopped spearmint to lemon ice mixture just before freezing, or to orange ice for orange mint ice....

6 minute read

Read Chapter

★ Grape Sherbet

★ Grape Sherbet

Flavor the sugar with oil of lemon if desired, and boil with the water for 5 m. only. Prepare the gelatine with a scant cup of water, and add to warm syrup; cool; add lemon and grape juice, stirring. Put into freezer and stir for 15 m. Beat the whites of eggs until light but not stiff; add the powdered sugar and beat 2 m., add to the sherbet in the freezer and finish freezing. Ripen from 2 to 4 hours. This sherbet is of a beautiful lavender color when finished. Substitute other fruit juices for

34 minute read

Read Chapter

★ Mint Sherbet

★ Mint Sherbet

Boil sugar and water and add to gelatine prepared with the scant cup of water. When cool, add stirring, the lemon juice and fine cut or chopped mint. Stir in freezer 15 m. Add whites of eggs beaten with powdered sugar as in grape sherbet and finish freezing. Ripen....

14 minute read

Read Chapter

Pineapple Sherbet, or Frozen Pineapple

Pineapple Sherbet, or Frozen Pineapple

Shred and grind nice, ripe pineapples. Prepare gelatine with 1 cup of water and add more to make 1½ cup. Cook sugar and 2½ cups of water together for 5 m. and add to gelatine. When nearly cool, combine with pineapple and lemon juice; cool; stir in freezer for 15 m. Add whites of eggs beaten with powdered sugar and finish freezing. Ripen....

18 minute read

Read Chapter

Mina’s Lemon and Orange Sherbets

Mina’s Lemon and Orange Sherbets

Follow directions for Grape Sherbet....

4 minute read

Read Chapter

Frozen Strawberries

Frozen Strawberries

Add 1 cup of sugar and the lemon juice to well mashed berries. Let stand in ice box 1–2 hours. Boil water and remaining sugar together for 5 m., cool, add to berry mixture, freeze, ripen. Serve plain or with whipped cream....

12 minute read

Read Chapter

Frozen Peaches

Frozen Peaches

Rub measured peaches through colander; add cold syrup made by boiling sugar and water together for 10 m. Freeze. Stir in cream whipped and slightly sweetened, when dasher is removed. Repack and ripen....

9 minute read

Read Chapter

Frappés

Frappés

Frappés are partly frozen mixtures of fruit juices, pulps or fine grated fruits and when not too sweet are excellent in fevers and are often served in place of a drink or a sherbet to well people. Of course they are served in glasses. “The grains, with fruits, nuts and vegetables contain all the nutritive properties necessary to make good blood.” “Those who eat flesh are eating grains and vegetables at second-hand; for the animal receives from these things the nutrition that produces growth.” “T

2 minute read

Read Chapter

Parched Sweet Corn—the Ideal Cereal Preparation

Parched Sweet Corn—the Ideal Cereal Preparation

Put dried sweet corn into a corn popper, iron frying pan or round bottomed iron kettle; cover, and shake over the fire until the grains are browned and puffed up nearly round. Served plain, this corn supplies a complete and satisfying food, as any one will find who sits down with a nice fresh-parched porridge dish of it and chews it until it is fine and creamy in the mouth. It is much more delicious than the finest popcorn. It may be ground and eaten in cold or hot milk, nut or dairy, and it may

1 minute read

Read Chapter

Yolk—Egg

Yolk—Egg

Put yellow corn meal into an iron kettle or saucepan over a moderate fire; stir until of an even rich brown color. Serve warm or cold with hot or cold milk or cream. The donor of this recipe says: “When I was a child this was considered a great dainty, but I do not know how it obtained its name or where we learned to make it.” The different preparations of grains may all be parched the same as sweet corn and corn meal in the preceding recipes. If more convenient they may be done in the oven but

45 minute read

Read Chapter

Pop-corn

Pop-corn

To pop: “Wet the corn slightly and let it dry on the stove; put it in the popper while it is hot and in four minutes every kernel should be turned inside out, crisp and tender.”— From a clipping. Serve the popped kernels plain with nuts, cereal coffee, tea-hygiene, cream or milk, or sprinkle delicately with salt and turn a little oil or melted butter over, mixing thoroughly. Put together the poorly popped kernels of corn and all the remains, cover with cold water and soak until soft, perhaps ove

37 minute read

Read Chapter

Rusk

Rusk

Dry slices or pieces of bread in the oven and brown delicately, grind through the food cutter and serve in milk or with cream....

7 minute read

Read Chapter

Porridges

Porridges

“Some people degrade these foods by calling them mushes, a horrible name, by the way; the good English word porridge is much better, and porridge is not gruel.”— An Editor. Unless cereals are steamed, they should be cooked in a double boiler or something that answers the same purpose. A flat or round wire batter whip is the best for stirring the grain into the water, as that keeps even the finest flour from becoming lumpy. The very most important thing in making porridges is to have the liquid b

3 minute read

Read Chapter

RICE

RICE

“Rice is the most easily digested of all the cereals. The Japanese, famous for their athletic superiority and wonderful endurance, use rice unpolished. The rice of commerce is not only stripped of much of its most desirable qualities, but in order to make it attractive it is coated with glucose and talc to produce the pearly appearance. Persons using such rice should be careful to wash it thoroughly. After once eating unpolished rice, the rice of commerce will never again be accepted. To eat pol

3 minute read

Read Chapter

Granella—to Serve

Granella—to Serve

Pour just enough hot water over granella to moisten it a trifle. Mix lightly and serve with cream. Granella is nice in hot milk....

7 minute read

Read Chapter

Baked Hominy

Baked Hominy

Mix hominy and yolks of eggs thoroughly; add melted butter, then sugar and salt and the milk gradually, mixing hominy to smooth paste. Chop in stiffly-beaten whites and bake in buttered dish in moderate oven. Serve as vegetable for dinner or as principal dish for luncheon or supper....

13 minute read

Read Chapter

To Hull Corn

To Hull Corn

2 gallons cold water, 1 tablespn. concentrated lye or potash, 4 qts. corn, white corn if possible. Dissolve lye in water, add corn, and boil (adding water to keep covered) until the hulls will rub off. Wash and rub in several clear waters until the hulls are all off. Soak over night or for several hours in cold water; drain and put to cooking in boiling water. Cook until tender, all day if necessary. Add salt a little while before it is done, then cook until as dry as possible without scorching.

53 minute read

Read Chapter

★ Granella No. 1—wheat, corn and oats

★ Granella No. 1—wheat, corn and oats

Mix dry ingredients and to ¾ of the quantity add water for a stiff dough, then work in the remaining ¼ until almost too stiff to knead; roll and pound out to ¼ or ⅓ inch thick, cut in round or square biscuit and set in cold place for 2 hours or more. Bake in a slow oven until a rich cream color or golden brown all through. Then grind coarse or fine as desired. When oat flour is used, ⅓ of a cup only will be required. It will take 2 tablespns. of Rhode Island meal to make ½ oz. and 1 only of yell

45 minute read

Read Chapter

Granella No. 2—rice, wheat and barley

Granella No. 2—rice, wheat and barley

Cook rice in one cup water, cool, add salt, flour and grits, knead to very stiff dough, adding a trifle more water if necessary. Finish as No. 1. ½ cup rice flour , 1½ cup bread flour and ¾ cup barley grits may be used instead of the above combination....

15 minute read

Read Chapter

Granella No. 4—rye, wheat and corn

Granella No. 4—rye, wheat and corn

Macaroni is one of the most important of cereal foods. The best—Italian—is made from a wheat rich in gluten, so to a great extent it supplies the place of meat. One of the first things we do when we go into a new place is to hunt up an Italian macaroni store, as that is the only place where the genuine article is to be found. That made in this country, put up with a foreign label on the package, is inferior. The Italian pastes come in a great variety of shapes and are named according to the shap

1 minute read

Read Chapter

To Cook Macaroni

To Cook Macaroni

Do not wash or soak it. Break it when necessary and put into perfectly boiling salted water, 8 parts water to 1 of macaroni. Stir as soon as it is put into the water and often, until it begins to roll up, from the rapid boiling. Keep over a hot fire where it will continue to roll in boiling until well swollen and nearly done, then set back to simmer slowly. When perfectly tender (which will be in from ½ to 1 hour according to the size, age and quality, the better quality taking longer) turn into

2 minute read

Read Chapter

Baked Macaroni in Cream Sauce

Baked Macaroni in Cream Sauce

Make cream sauce in the usual way with the oil, flour, salt and milk and pour into baking dish, turn into it the macaroni which has been cooked in the salted water with sliced onion and garlic until tender and the water absorbed, and press down into the sauce; sprinkle with crumbs and parsley and bake in moderate oven until bubbling and delicately browned. If preferred, ¼ cup of flour may be used in the sauce. Make enough of this dish for two days, and another day stir salted tomato into what is

30 minute read

Read Chapter

Macaroni—Pine Nuts

Macaroni—Pine Nuts

Add ½ cup of pine nut butter or meal to the sauce in the preceding recipe (by mixing a little of the sauce with it) and sprinkle with chopped meats and crumbs....

9 minute read

Read Chapter

Macaroni—Corn

Macaroni—Corn

Add corn and cooked macaroni to sauce, turn all into baking dish, sprinkle with crumbs and pour a little melted butter over if sauce is made with milk. Brown in oven....

9 minute read

Read Chapter

Browned Macaroni and Granella

Browned Macaroni and Granella

1 cup macaroni, ¾–1 cup granella, 3 cups rich milk (more if necessary). Dry and delicately brown macaroni in oven and cook the same as unbrowned. Put into baking dish in layers with granella, turn milk, slightly salted, over and heat in moderate oven. It should be quite moist when done. Unless the milk is about one-fourth cream, there may be a little oil or butter poured over the top....

20 minute read

Read Chapter

Macaroni—Tomato and Onion

Macaroni—Tomato and Onion

Simmer onion in oil or butter, add stewed tomatoes and salt; simmer a few minutes and add cooked macaroni; set back where it will heat slowly for a short time and serve. Tomatoes, onions and macaroni may be put into baking dish in layers, with a sprinkling of pine nut meal; with tomatoes, crumbs and chopped nuts on top, and baked....

18 minute read

Read Chapter

Vermicelli—Asparagus

Vermicelli—Asparagus

Cook vermicelli in salted water, drain, spread on platter, lay stalks of cooked asparagus on it and pour egg cream sauce over. Cut asparagus into inch lengths if preferred....

8 minute read

Read Chapter

Macaroni in Milk

Macaroni in Milk

Heat 1 qt. of milk in inner cup of double boiler, add 1 cup of macaroni and cook until tender, perhaps for 2 hrs. Serve plain as side dish or for luncheon or supper. It may also be served with stewed raisins, with or without cream....

13 minute read

Read Chapter

★ Cream Mold of Macaroni

★ Cream Mold of Macaroni

Cook ½ cup of macaroni with or without a few slices of onion and a suspicion of garlic, in 2 cups of water with ½ tablespn. of butter until tender and well dried out; drain, add ⅔ cup milk, 1 large egg and salt. Turn into well buttered mold and bake covered in pan of water in moderate oven until egg is set, ¾–1 hour. Serve with Boundary Castle or any suitable sauce....

21 minute read

Read Chapter

★ Macaroni—Sour Cream

★ Macaroni—Sour Cream

Add beaten egg and salt to cream and pour over cooked macaroni in baking dish; sprinkle with crumbs and bake until egg is set. Rice may be used in place of macaroni, tomato also may be added sometimes with chopped onion; a delicate flavoring of sage gives another variety....

15 minute read

Read Chapter

Yeast

Yeast

Yeast is a plant and success in bread-making depends upon its growth. Plants require warmth, food and moisture and thrive the best when not too warm nor too cold. A temperature of from 75 degrees to not over 90 degrees is the most favorable for the growth of the yeast plant. Compressed yeast is the most convenient to use when it can be obtained fresh, but the bread made from it lacks the sweet rich flavor of that made from a good soft yeast; so from the great number of good recipes for liquid ye

3 minute read

Read Chapter

Flour

Flour

White, graham and whole wheat are the flours most commonly used in making bread. White bread flour is made from spring wheat, which is richer in gluten than winter wheat and is of a rich cream color. Winter wheat flour is more suitable for cakes and pastry, and for that reason is called pastry flour. A blended flour, spring and winter wheat combined, is considered by some the most nearly perfect bread flour. Graham flour is composed of the whole kernel of the wheat, its bran overcoat and all, gr

1 minute read

Read Chapter

BREAD—YEAST

BREAD—YEAST

Bread should not be set over night when there is the least possibility of its becoming light enough to fall before it can be attended to in the morning. Dough mixed stiff at first requires double the quantity of yeast of that started with a sponge, but as this method has several advantages it is becoming the favorite. Beat the batter very thoroughly for either method, as that has much to do with the lightness of the bread. Keep bread at all stages at as even a temperature as possible and away fr

10 minute read

Read Chapter

Salt Rising Bread—Suggestions

Salt Rising Bread—Suggestions

Tastes and opinions differ concerning this bread but no other takes its place to those who were accustomed to it in childhood. With a little practice, salt rising bread becomes less work to make than hop yeast bread. It is more wholesome and richer flavored and keeps better than other yeast bread, and it has a fine cake-like texture. The experience of some persons is that salt rising bread is less apt to cause acidity in the stomach than hop yeast bread. The secrets of success with it are in kee

1 minute read

Read Chapter

Salt Rising Bread. No. 1

Salt Rising Bread. No. 1

Mix 1 tablespn. each of salt, sugar and corn meal (white or Rhode Island if obtainable) with 3 tablespns. of oil, pour over all 1½ pt. of boiling water; stir until sugar and salt are dissolved, then add 1½ pt. cold water that has never been heated. Add warm flour for thick batter which will be rather thin after beating (about 2 qts., perhaps). Beat thoroughly and set in pan of water at 110 to 125 degrees or in some place that can be kept at a uniform temperature much warmer than for common yeast

1 minute read

Read Chapter

Salt Rising Bread. No. 2

Salt Rising Bread. No. 2

To 1 cup very warm water add ½ teaspn. of salt and fine middlings (shorts) to make a rather stiff batter; beat well, cover and set in a dish of very warm water, covered, beat 2 or 3 times while rising. When light, turn into a warm mixing bowl, add 1 pt. or more of warm water, a little more salt and warm graham flour (part white flour if preferred) for a soft dough, and finish the same as No. 1....

23 minute read

Read Chapter

★ Universal Crust

★ Universal Crust

For shortcakes, fruit tarts, meat and vegetable pies, pot pie dumplings, crackers, buns, steamed puddings, loaf cake, doughnuts and cookies, rusk and Sally Lunn. Mix all ingredients except salt and add flour for sponge batter; beat; when light, add salt and warm flour for moderately stiff dough. Knead a little and cut into biscuit for the top of fruit tarts or meat or vegetable pies, or place on tins for shortcake crusts. For dumplings, use only ¼ cup of oil or 1½ tablespn. of raw nut butter. Th

59 minute read

Read Chapter

Sour Cream Crust—no soda

Sour Cream Crust—no soda

Make sponge or knead at once to soft dough, let rise, make into any desired shape and when light, bake. This is very nice for shortcake crusts and can be used for nearly all purposes that universal crust is. That the cream was sour would not be known after the crust is baked....

16 minute read

Read Chapter

Sally Lunn. Breakfast or Supper Bread

Sally Lunn. Breakfast or Supper Bread

Use 1 egg, with or without 1 tablespn. of sugar to each cup of milk in universal crust. Bake in shallow or thick loaf as preferred....

9 minute read

Read Chapter

★ ★ Soup Crackers

★ ★ Soup Crackers

Knead thoroughly (dough may be put through food cutter 5 or 6 times); when light, fold down and turn over and when risen again, roll thin, prick all over quickly with fork or docker, cut into any size or shape desired and bake at once before the crackers have time to rise and acquire a bread like taste. Bake in a moderate oven until well dried all through, but not too brown. When properly baked these crackers are more suitable for soups than unleavened crackers, as they are more porous and tende

48 minute read

Read Chapter

★ Rolls

★ Rolls

Add yeast to warm milk with flour for batter; let rise, add salt, oil, and flour to knead. Knead and pound dough until elastic. Let rise in bulk or roll out at once. 1 tablespn. of sugar is sometimes added to light sponge; also 1 egg or 2 yolks or 2 beaten whites. An excellent way is to let the dough rise in bulk after kneading, and when light, turn from the oiled bowl on to the board and roll out without mixing. For Parker House rolls, roll dough ½ in. thick, cut out with large biscuit cutter,

2 minute read

Read Chapter

Buttermilk Rolls

Buttermilk Rolls

Warm buttermilk, add yeast and sugar with flour for sponge; when light, add salt, and flour for soft dough, let rise and shape into rolls....

7 minute read

Read Chapter

Swiss Rolls. Bennett’s

Swiss Rolls. Bennett’s

Boil milk, sugar and butter together, cool, add yeast, sprinkle in flour gradually, agitating and beating liquid with batter whip; beat in the egg and flour, beating with strong spoon, for a very stiff batter, so stiff that it beats hard (may knead to soft dough). Leave in warm kitchen 1 hr. or longer, set in icebox for several hrs. or 2 days; roll, handling lightly, ¾ in. thick, spread with soft butter, roll up, cut off 1½ in. thick, let rise, bake in moderate oven. The dough may be baked in lo

27 minute read

Read Chapter

★ Crumb Rolls

★ Crumb Rolls

When light —2 cups dry bread crumbs (not very fine), a little salt if crumbs are not very salt, flour to knead rather soft. Shape, and bake when light. One chef made himself famous by making rolls of crumbs....

12 minute read

Read Chapter

★ Crumb Rolls of Brown Bread

★ Crumb Rolls of Brown Bread

Let rise in bulk, shape as desired, bake when light....

5 minute read

Read Chapter

Rolled Rolls

Rolled Rolls

Roll dough for rolls ( p. 438 ) in a square ¼–½ in. thick, brush with butter or not, sprinkle with maple sugar or chopped hickory nuts or granulated sugar and ground coriander or anise seed, with or without currants or raisins, or with a mixture of chopped citron, English walnuts and sugar (maple or granulated), or chopped nuts, figs, raisins and cocoanut. Roll tight, cut from the end in 1 or 1½ in. lengths, lay close together in pan, let rise, and bake in moderate oven. Or, roll bread dough out

32 minute read

Read Chapter

★ Potato Biscuit

★ Potato Biscuit

Add beaten eggs, warm water and all other ingredients to warm mashed potato, with flour for stiff dough; when light, roll out, cut into biscuit, let rise, bake....

8 minute read

Read Chapter

Split Biscuit

Split Biscuit

Use only 2 tablespns. of sugar in potato biscuit with milk for wetting. Roll light dough ½ in. thick, cut into biscuit, butter half of them on top and lay one of the other half on top of each; lay close together in pan, brush with butter, let rise, bake....

14 minute read

Read Chapter

★ Raised Biscuit

★ Raised Biscuit

Take roll dough or add a little more oil to bread dough, cut into small biscuit and place a little way apart in pan, prick with fork, let rise and bake. Or, cut strips of dough into small pieces, roll into balls and place close together in tin. When there is a little piece of dough left, break it into small, irregular pieces and put one on the top of each biscuit....

21 minute read

Read Chapter

Breakfast Biscuit—rice, corn and flour

Breakfast Biscuit—rice, corn and flour

Take cold boiled rice, double its quantity of flour, a little fine corn meal, and yeast. Mix with water to dough and let rise over night. Roll and cut into biscuit in the morning, let rise and bake for breakfast....

12 minute read

Read Chapter

★ Rusk

★ Rusk

Beat oil and sugar together, stir in a little flour, add beaten eggs and warm milk, then dissolved yeast and flour for sponge. When light, add flour for smooth dough, let rise, mold into small biscuit, place close together in biscuit tin or put into muffin rings, or roll 1 in. thick, cut with biscuit cutter and place on pans a little distance apart; when light, brush with equal quantities of sugar and cream (or milk) boiled together 1 minute, dust with ground coriander or anise, bake, and sprink

31 minute read

Read Chapter

Browned Rusk

Browned Rusk

Bake rusk dough in loaf cake pans in a moderate oven and the next day cut into slices and dry and brown delicately the same as zwieback. Only ½ cup each of sugar and oil may be used or the sugar may be omitted entirely. Thin biscuit of the dough baked separately without brushing may be toasted the same as slices....

17 minute read

Read Chapter

Buns—plain

Buns—plain

Add sugar, oil, salt and yeast to warm milk, with flour for soft dough; knead, let rise, turn down and when half risen turn on to board without stirring, roll out and cut with biscuit cutter, place on pans with spaces between, let rise, bake. When buns are done, the tops may be wet with molasses and milk, sugar and milk, or spread with beaten white of egg, dusted with sugar and set in the oven to dry. Nut Buns —Add 1 cup coarse chopped nuts to dough after first rising. Currant Buns —1 cup of cur

42 minute read

Read Chapter

Beadles

Beadles

Mix universal crust stiff at first; after rising twice, roll ⅓–½ in. thick, cut out with large round cutter, wash with mixture of beaten yolks, milk and sugar flavored with lemon (grated rind may be used) and dust the center with sugar, then draw over three sides of each toward the center to form a triangle, but far enough apart to leave an opening in the center to show the washed part. Brush with milk. When light bake in quick oven. Four sides may be drawn over, making a square instead of a tri

33 minute read

Read Chapter

Sr. Purdon’s Lemon Buns

Sr. Purdon’s Lemon Buns

Let rise, shape as desired, when light brush with milk, bake....

6 minute read

Read Chapter

Bread Sticks

Bread Sticks

Work the white of one egg into a pint of light bread dough, mold into slender sticks, place in stick pans, let rise, brush with milk or white of egg and water; bake in hot oven. Or, roll shortened dough to the size of a pencil and 6–8 in. long. Lay on tins, let rise a little, bake in moderate oven. Serve with soups or warm drinks....

20 minute read

Read Chapter

Crumb Cakes

Crumb Cakes

Mix sugar and salt with dry flour, pour warm milk over gradually, stirring; when smooth add yeast, and zwieback crumbs for not too stiff batter, then the egg, white and yolk beaten separately; when light, bake on griddle....

11 minute read

Read Chapter

Old-time Buckwheat Cakes—corn meal and flour

Old-time Buckwheat Cakes—corn meal and flour

Stir ½ cup of yellow corn meal into 1 qt. of boiling water; cook, stirring, until thickened; when lukewarm add: Beat, set in cool place until morning; add a little warm water if too thick and use less flour next time....

13 minute read

Read Chapter

★ Buckwheat Cakes—bread crumbs

★ Buckwheat Cakes—bread crumbs

Add yeast to warm water and pour gradually over flour and salt, stirring; when light add crumbs soaked in milk and warmed a little. “The use of soda and baking powder in bread making is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system.” The chemical substances left in foods by the union of soda and cream of tartar in baking powders cannot be used by the system, so the excretory organs are overworked in their efforts to throw them off. Experimen

1 minute read

Read Chapter

Gems

Gems

Have materials and utensils cold, put liquid with salt, oil and yolks of eggs when used, in stone milk crock or deep pan, agitate for a moment by moving wire batter whip briskly back and forth, when the liquid will be full of bubbles. Sprinkle flour in, not too slowly, with the left hand, keeping up the agitating motion. When the batter is quite stiff, beat it (never stir it as that drives out the air) just enough to incorporate all the flour. Give a few turns of the egg beater to the whites of

1 minute read

Read Chapter

Whole Wheat and Graham Gems

Whole Wheat and Graham Gems

Graham gems should not be quite as stiff as whole wheat. Use the quantity of milk that will just fill the pan; skimmed milk with 1½–2 tablespns. of oil to the quart equals whole milk. Brazil or other nut butter or meal, with water, is sometimes used. All whole wheat or graham flour may be used, but combining either with ⅓–⅔ white flour makes gems more digestible. The batter may be made thinner than a drop batter, but I have better gems when it is quite stiff. I take only 3 eggs to a quart of mil

50 minute read

Read Chapter

White, and Sally Lunn Gems

White, and Sally Lunn Gems

Make the same as whole wheat gems, using white bread flour, and 1 egg to each cup of milk, add 2 tablespns. of sugar for Sally Lunns....

9 minute read

Read Chapter

Fruit and Nut Gems

Fruit and Nut Gems

Add a few English currants, seeded raisins in quarters, with or without fine cut dates, or dried or fresh blueberries to any gem batter. Use chopped nuts alone or with fruit. Ground citron goes nicely with nuts....

11 minute read

Read Chapter

Rye Gems

Rye Gems

No oil is required with whole milk. Plain rye or corn gems may be served with maple syrup....

6 minute read

Read Chapter

★ Crumb Gems

★ Crumb Gems

Or, 1½ cup crumbs, ½ cup white flour, 2 eggs, 1 teaspn. sugar, with the milk, salt and oil....

6 minute read

Read Chapter

★ Corn Meal and White Flour Gems

★ Corn Meal and White Flour Gems

Scald meal with boiling water, add oil, salt, cold water and yolk of egg; beat, add white flour, beating, and lastly stiffly-beaten white of egg; rest. Bake in moderate oven....

10 minute read

Read Chapter

★ Cream Corn Gems or Griddle Cakes

★ Cream Corn Gems or Griddle Cakes

Stir enough corn meal into not too thick cream to make a stiff batter; about 1½ cup meal to 1 of cream; add salt, beat a little, rest, bake in gem irons or on griddle....

12 minute read

Read Chapter

Pop Overs

Pop Overs

Beat egg with salt; add half the milk, beat in the flour and add the remainder of the milk, and without beating strain into a pitcher; rest. Pour into rather hot irons and bake in moderate oven. Sometimes the mixed egg and milk are poured gradually into the flour, stirring, and sometimes the beaten white of egg only is used, being added after straining batter. And again, a teaspoonful of oil or melted butter is put in after the flour is beaten into half the milk. German puffs call for 4 eggs and

29 minute read

Read Chapter

Whole Wheat Pop Overs

Whole Wheat Pop Overs

Mix flours and salt, stir into milk, add beaten egg, rest. Put into rather hot oiled gem pans, bake....

6 minute read

Read Chapter

★ Sweet Potato Bread

★ Sweet Potato Bread

Bake potatoes, peel and rub through colander, add salt, oil, meal, milk and beaten egg; beat well. Bake in moderate oven 30–40 m. Serve hot....

8 minute read

Read Chapter

★ Rice Breakfast or Supper Cake

★ Rice Breakfast or Supper Cake

Add stiffly-beaten whites of eggs last, rest, bake in shallow pans or patty pans. Serve hot. The flour is sometimes omitted. Take 1 cup each of rice and hominy for Rice and Hominy cake....

11 minute read

Read Chapter

★ Corn Bread

★ Corn Bread

Pour boiling water over meal, add salt, oil and yolk of egg; cool, add beaten white and bake in oiled pan. Use a little less water for Rhode Island meal....

9 minute read

Read Chapter

Crumbs and Corn Bread

Crumbs and Corn Bread

Pour boiling milk over corn meal, stir well, add oil, salt and crumbs; cool, add beaten yolks of eggs, then stiffly-beaten whites. Bake in oiled pie pans. Or, soak meal and crumbs in cold milk for several hours and add salt, oil and eggs as before....

14 minute read

Read Chapter

★ The Laurel Brown Bread. Sr. Olive Jones Tracy

★ The Laurel Brown Bread. Sr. Olive Jones Tracy

Mix water, salt, molasses, oil and yolks of eggs and add mixed meals; then stiffly-beaten whites of eggs. Steam 3 hrs., bake in slow oven ½ hr. 1 qt. of thin cream may be used in place of oil and water. Halved, seeded raisins may be added occasionally or fine cut steamed prunes or broken pieces of nuts....

18 minute read

Read Chapter

Crumb Brown Bread—no eggs or yeast

Crumb Brown Bread—no eggs or yeast

Mix and steam 3 hrs. 2 cups of granella in place of the crumbs is better still. ½ cup sugar with ½ cup more of water may be used in place of the molasses. Cereal coffee may be used for the liquid, or a little browned flour may be mixed with the meal....

17 minute read

Read Chapter

★ Johnny Cake

★ Johnny Cake

Mix; rest 1 hr. or longer in cold place, bake in iron skillet in quick oven....

5 minute read

Read Chapter

Southern Johnny Cakes

Southern Johnny Cakes

½ cup each fine hominy, rice and rice flour, salt, water, milk. Cook rice and hominy in 2 cups of water, each. Add ½–1 cup milk, salt and rice flour; drop by spoonfuls on hot, oiled griddle, flatten with fingers dipped in cold water, bake in oven or on top of stove....

15 minute read

Read Chapter

★ Bannock

★ Bannock

Cook meal in water for 10 m., add oil, cool a little, add yolks of eggs, beat well, fold in stiffly-beaten whites of eggs, bake in oiled pudding dish or pie plates, in moderate oven. Serve at once....

11 minute read

Read Chapter

Water Corn Bread

Water Corn Bread

1½ cup granular corn meal, salt, 1 cup cold water. Rest 1–2 hrs., spread thin on hot griddle or frying pan, bake in hot oven, serve hot....

8 minute read

Read Chapter

No. 2

No. 2

1 cup granular meal, salt, ¾ cup boiling water. Spread at once, thin, on hot griddle or frying pan and bake in hot oven. Serve hot....

7 minute read

Read Chapter

Oat Cake

Oat Cake

1 cup fine oatmeal, ½ teaspn. salt, boiling water, 1–1½ cup perhaps. Grind rolled oats (not too fine) if very fine meal is not obtainable. Pour over enough boiling water to moisten, spread very thin on hot oiled frying pan or griddle (or spread spoonfuls in cakes), bake on top of stove or in hot oven....

16 minute read

Read Chapter

Corn Meal Crusts

Corn Meal Crusts

Pour boiling water over meal, sugar and salt; beat well; add butter, spread very thin on well oiled pans, bake. Pull apart while hot....

7 minute read

Read Chapter

White Corn Meal Crusts

White Corn Meal Crusts

1 cup white corn meal, 2 cups boiling milk, 1 teaspn. salt; stir smooth and pour ⅓–½ in. deep in oiled pan. Bake in moderate oven. Split for eating....

9 minute read

Read Chapter

Rhode Island Johnny (Journey) Cakes

Rhode Island Johnny (Journey) Cakes

Those who have not made the acquaintance of Rhode Island Johnny cakes have missed much. To make them in their perfection Rhode Island meal is required, though white meal will do. Do not try them with yellow granular meal. Rhode Island meal has a creamy tint and is lighter in texture than granular meal. Mix the meal with salt in a cake bowl and pour perfectly boiling water over it to more than moisten. (A rule for the quantity is out of the question). Stir, and if necessary add more water. The ba

1 minute read

Read Chapter

Pone, or Corn Bread “Straight”

Pone, or Corn Bread “Straight”

1 qt. white corn meal, 1 teaspn. salt, cold water for soft dough. With hands moistened with cold water mold into oblong mounds, a little thicker in the center than at the ends. Lay on hot oiled or floured pan, press a little with the fingers and bake in hot oven. Break (not cut). Eat hot. A little oil may be added to the meal for pone, but then it will not be “straight.”...

22 minute read

Read Chapter

Ash Cake

Ash Cake

Brush a place clean before the fire and lay the pones upon it. Let the tops dry a little and cover with hot ashes. Bake until dry and firm, 15–30 m. Draw from the fire, brush off the ashes, wash and wipe, serve. Buttermilk is the ideal accompaniment to ash cake or pone. A cabbage leaf may be laid above and below the cake in the ashes; then it will not require washing, but will need to be baked a little longer....

23 minute read

Read Chapter

Hoe Cake

Hoe Cake

One hoe cake is the pone mixture baked on a hoe or griddle in one large cake or in several small ones ¼–¾ in. thick. Another—1 cup white Southern corn meal or Rhode Island meal, mix with ½ teaspn. salt and pour boiling milk or water over to make a batter thick enough not to spread. Drop by spoonfuls on well oiled griddle and press ½ in. thick. When nicely browned on one side, put a small piece of butter or a little oil on top of each cake and turn. Bake thoroughly. Serve hot. A teaspn. of sugar

54 minute read

Read Chapter

★ Sr. Welch’s Corn Dodgers

★ Sr. Welch’s Corn Dodgers

Mix corn meal and flour and heat in oven, add sugar and salt and pour boiling liquid over, stir rapidly until smooth, add oil and yolk of egg, then stiffly-beaten white; drop in spoonfuls on hot oiled pan; bake in quite hot oven....

13 minute read

Read Chapter

Sr. Welch’s Corn Dodgers—granular meal

Sr. Welch’s Corn Dodgers—granular meal

Mix and bake as with common meal. If the liquid is not rich milk, use 1 tablespn. oil or melted butter. Use ¾–1 cup of nut meal or butter and all water for Nut Corn Dodgers....

11 minute read

Read Chapter

Corn Meal Porridge Dodgers

Corn Meal Porridge Dodgers

Pour boiling water over corn meal and salt in inner cup of double boiler; stir smooth, cook 1 hr., add oil, drop by spoonfuls on oiled griddle, dip fingers in cold water and pat down flat; when browned put a dot of butter or a little oil on top of each and turn. Serve with poached eggs if desired....

17 minute read

Read Chapter

Griddle Cakes

Griddle Cakes

Batter for griddle cakes should stand 2 hrs. or longer in the ice box, or in winter in some cold place, to lighten it by allowing the starch grains and glutenous portion of the flour to swell. An iron or steel griddle is best for baking cakes. Soapstone, so highly recommended, is objectionable because little particles of the stone adhere to the cakes. The griddle should stand on a not too hot part of the stove and heat slowly for a long time before the cakes are to be baked. Professional pancake

45 minute read

Read Chapter

Plain Griddle Cakes

Plain Griddle Cakes

Rest 2 hrs. or longer. May spread with jelly, or with butter and sugar and roll....

5 minute read

Read Chapter

Rice Griddle Cakes

Rice Griddle Cakes

Add 1–2 cups cold boiled rice to plain cakes....

3 minute read

Read Chapter

Crumb Griddle Cakes

Crumb Griddle Cakes

Use only 1 cup of flour in plain cakes and add stale or dry bread crumbs to make quite a thick batter....

7 minute read

Read Chapter

Buckwheat Cakes

Buckwheat Cakes

Use ⅔ buckwheat in place of all white flour in plain cakes....

4 minute read

Read Chapter

Savory Meat Griddle Cakes

Savory Meat Griddle Cakes

Add crumbled trumese, fine chopped onion and powdered sage to rice or crumb cakes....

5 minute read

Read Chapter

Mushroom Griddle Cakes

Mushroom Griddle Cakes

Lay a spoonful or two of chopped mushroom stems, simmered in oil with or without a little tomato, browned flour and onion, on each small thin cake, roll lightly and serve with or without Italian or Boundary Castle sauce....

12 minute read

Read Chapter

Plain Griddle Cakes—Roux. Delicate and Creamy

Plain Griddle Cakes—Roux. Delicate and Creamy

Heat oil, add the 2 tablespns. flour, hot water and milk, boil well; when cool, add salt, yolks of eggs and ½ cup of flour, beating; then the stiffly-beaten whites of eggs; rest....

11 minute read

Read Chapter

Variations

Variations

( a ) 2 cups dry bread crumbs in place of the half cup of flour and less or no salt. ( b ) Add 2–4 cups of cold boiled hominy to plain batter and another ¼ cup of flour if necessary. ( c ) Add 1½–2 cups cold boiled rice to plain cakes and a little more flour if necessary. ( d ) Add 1–1½ cup drained canned corn to plain cakes, more flour if necessary. ( e ) Add 4 tablespns. granular corn meal scalded with about ⅔ cup of boiling water, to plain cakes....

27 minute read

Read Chapter

Corn and Crumb Griddle Cakes—no eggs

Corn and Crumb Griddle Cakes—no eggs

Cool. If necessary, add ¼ cup more of milk....

4 minute read

Read Chapter

Rice Griddle Cakes—no flour

Rice Griddle Cakes—no flour

Boil rice in 2 cups water, partly cool, beat smooth with milk, add salt and beaten eggs. Another yolk of egg may be used. If rice is thin, use less milk....

9 minute read

Read Chapter

Hominy Griddle Cakes

Hominy Griddle Cakes

Cook hominy in 2 cups water and proceed as in Rice Cakes....

4 minute read

Read Chapter

Corn Meal Griddle Cakes—no flour

Corn Meal Griddle Cakes—no flour

Scald meal with boiling water, add butter, salt, sugar and cold milk, then yolks of eggs; beat batter and fold in stiffly-beaten whites. Or, beat eggs all together. For Rhode Island meal, 1½ pt. boiling water will be required....

12 minute read

Read Chapter

Green Corn Batter Cakes

Green Corn Batter Cakes

Heat oil, add flour, then boiling water; remove from fire, add salt and crumbs, cool, add corn and beaten egg. Bake on well oiled griddle....

8 minute read

Read Chapter

Nut Butter Griddle Cakes

Nut Butter Griddle Cakes

2 tablespns. almond, Brazil or other nut butter, 1 cup water, salt, 2 eggs, whites beaten separate, 1 cup bread flour....

7 minute read

Read Chapter

Nut and Egg Cakes

Nut and Egg Cakes

Rub 2 tablespns. nut butter smooth with 2 full tablespns. of water; add a beaten egg with salt. Bake on moderate griddle to delicate brown....

10 minute read

Read Chapter

Dough Breads

Dough Breads

Grind dough breads 5–8 times through a food cutter with the finest plate instead of kneading; it saves time and strength and the breads are better. A good spring wheat graham flour makes better rolls than whole wheat flour, but poor graham flour does not make good “anything.” The simplest rolls are made with flour and water, with or without salt, and require more thorough working than those made with shortening. Rolls may be reheated whole, or be split and toasted. Sticks and rolls may be mixed

30 minute read

Read Chapter

Plain Graham Rolls

Plain Graham Rolls

Put a cupful of ice water into a cold bowl. Add ¼ teaspn. of salt if desired, but the rolls will have more of the sweet, nutty flavor of the flour without it. Agitate the water until full of bubbles and sprinkle in the cold flour as for gems. When the batter is too stiff to beat, take it out on to a cold floured board and knead, using as little flour as possible, until smooth and elastic. About 3 cupfuls of flour will be taken up. Divide the dough, roll it quickly and evenly to about ¾ in. in di

54 minute read

Read Chapter

Nut Rolls

Nut Rolls

Add ¾–1 cup of nut meal to water in plain rolls recipe....

4 minute read

Read Chapter

Cream Rolls

Cream Rolls

Mix rich cold cream and graham flour together quickly. Press together without kneading, rest for 2 hrs. or more, shape into rolls and bake, or put on ice again until ready to bake. Rolls may be kneaded, and if kneaded at all should be kneaded thoroughly. Cocoanut cream may be substituted for dairy....

15 minute read

Read Chapter

★ Shortened Rolls

★ Shortened Rolls

The quantity of oil required will depend entirely upon the quality of the flour, but for ordinary graham flour take ⅓ cup of oil to each pint of flour; to a good spring wheat flour not more than ¼ cup. Rub the oil into the salted flour, add ice water for moderately stiff dough, press into a mass and set to rest, unless preferring to knead. Finish the same as cream rolls. ⅓ white flour may be used with the graham....

23 minute read

Read Chapter

Fruit Rolls

Fruit Rolls

Roll shortened dough ¼ in. thick. Cut into strips 2½–3 in. wide, put a strip of halves of stoned dates, pieces of nice fresh figs or a roll of seeded and ground raisins along the length of the dough a little one side of the center; slightly moisten the edge of the dough farthest away from the fruit, lap the edge nearest, over the fruit and roll it up in the dough, leaving a long roll with the fruit in the center; roll over and over until the edge of the dough is well fastened down; cut roll into

48 minute read

Read Chapter

Sticks

Sticks

Roll any of the roll doughs or the graham cracker dough to about the size of a lead pencil or not over ⅓ of an inch in diameter; cut in 5–7 in. lengths, rest and bake the same as rolls. Sticks are more crisp and delightful than rolls. They should be on the table for every meal....

16 minute read

Read Chapter

White Sticks

White Sticks

Take 1–1½ tablespn. of oil to each cup of white bread flour, with a trifle of salt, and water for stiff dough. Dainty white sticks are nice to serve with soups, salads and some desserts....

10 minute read

Read Chapter

Porridge Sticks.

Porridge Sticks.

Mix and knead thoroughly. Dough must be very stiff....

3 minute read

Read Chapter

Beaten Biscuit—Whole Wheat

Beaten Biscuit—Whole Wheat

Rub salt and oil with flour, add water, knead until smooth (the dough should be very stiff), then separate dough into several pieces and put it through the food cutter 6 or 8 times. This takes the place of the laborious beating. Shape into small thick biscuit; make a hole through the center of each one from the top with the thumb or finger, rest; bake thoroughly in moderate oven. If you have time to form the biscuit you will be well repaid for your trouble as they are so beautiful; but if your t

52 minute read

Read Chapter

Maryland Beaten Biscuit

Maryland Beaten Biscuit

Proceed as with whole wheat biscuit....

2 minute read

Read Chapter

Maryland Biscuit—Unbeaten

Maryland Biscuit—Unbeaten

Knead 20 m., or until dough blisters; set aside 1–2 hrs., or over night; knead 5–10 m., roll and cut, or shape by hand. Bake....

7 minute read

Read Chapter

★ White Crackers

★ White Crackers

Knead until smooth, run through food cutter 6–8 times, or beat or pick as beaten biscuit; rest, roll thin, prick dough all over, cut into any desired shape, bake in moderate oven. ¼ or ½ of pastry flour may be used; also water and a little more shortening....

14 minute read

Read Chapter

Swedish Milk Biscuit

Swedish Milk Biscuit

Make white crackers of milk, roll as thin as paper, prick, cut into biscuit the size of a saucer. Turn the wafers on the tins often while baking. Serve with some desserts, fruit or other salads, and with cottage cheese. Cut a hole in the center of some of the biscuit before baking and serve salads or suitable meat dishes on them in individual servings....

18 minute read

Read Chapter

Cocoanut Wafers

Cocoanut Wafers

Rub butter into flour, add salt and mix with cocoanut which has been ground through a food cutter. Add ice water for stiff dough, roll out at once or rest before rolling as preferred. Bake carefully so as not to scorch the cocoanut. Dried grated cocoanut of your own preparing is preferable. 2 cups of cocoanut may be used. If a sweet wafer is desired, add sugar to the dough or sprinkle with sugar before baking....

21 minute read

Read Chapter

Fruit Bars

Fruit Bars

Roll any desired dough thin, cut into 3–3½ in. strips, spread one half of the width with stoned dates, halved raisins, steamed figs, sweet prunes or any suitable fruit, which has been cut into strips with the shears; moisten the edge next to the fruit, fold the other half of the dough over, pressing the edges well together, and roll lightly to flatten the bar; cut with a sharp knife into 2½–3 in. lengths. Add nuts to make fruit and nut bars, or make nut bars sometimes. The dough may be slightly

26 minute read

Read Chapter

Crackers with Nuts

Crackers with Nuts

Brush baked crackers with beaten white of egg and spread thick with chopped or coarse ground nuts (English walnuts or pecans or both). Put into warm oven to dry. These crackers are nice to serve with fruit or vegetable salads, or with cereal coffee or tea-hygiene....

13 minute read

Read Chapter

Graham Crackers—Sweet

Graham Crackers—Sweet

Mix well together, run through food cutter (with finest knife) 5 or 6 times, roll about ⅛ in. thick, prick with fork, cut into any desired shape, set in cold place for 2 hrs. or longer, bake in moderate oven. Omit sugar for unsweetened crackers. Dough may be kneaded, picking it apart into small pieces, if food cutter is not at hand. Or, crackers are very good made up without any kneading, when rested in cold place....

21 minute read

Read Chapter

★ Sour Cream Crackers

★ Sour Cream Crackers

Rest and finish as other crackers. If the cream is not rich, use more oil....

5 minute read

Read Chapter

Nut Wafers

Nut Wafers

Finish the same as graham crackers. Nice with fruit soups....

3 minute read

Read Chapter

Fruit Wafers

Fruit Wafers

Roll any of the cracker doughs thin, place figs, dates, raisins or prunes cut in thin pieces with the shears, on the dough, cover with another thin layer of dough, roll with rolling pin to press all together, prick with fork, cut in squares, rest, bake....

13 minute read

Read Chapter

★ Oat Cakes

★ Oat Cakes

1 part oil, 2 parts water, salt, coarse oat flour to knead. Roll ¼ in. thick of size to fit pie pan, crease in quarters, rest; bake in moderate oven. The dough may be cut into crackers if preferred. Grind rolled oats or oatmeal in food cutter, to make the flour....

15 minute read

Read Chapter

★ Graham Crisps or Flakes

★ Graham Crisps or Flakes

Prepare dough as for plain graham rolls, kneading very stiff. After resting, separate into small pieces and roll each piece as thin as paper. When all are rolled, put as many as convenient into a hot oven on perforated pans or on the grate of the oven. Turn them over on the pans often while baking and bake to a delicate brown. Serve whole or in broken pieces. This is one of the most delicate and digestible of unleavened breads and has a crispness and nutty flavor peculiarly its own. It should be

33 minute read

Read Chapter

Cream Crisps

Cream Crisps

Mix with thin cream instead of water and bake in slower oven than water crisps. With cream, whole wheat or white flour may be used, as well as graham....

8 minute read

Read Chapter

Nut Crisps

Nut Crisps

Use nut roll dough, kneading it very stiff. Beaten biscuit dough may also be used for shortened crisps....

6 minute read

Read Chapter

Cocoanut Crisps

Cocoanut Crisps

Use equal quantities of desiccated cocoanut and pastry flour, with water or milk for liquid....

4 minute read

Read Chapter

Nut Straws

Nut Straws

Take equal quantities of any nut meal and pastry flour, with a little salt. Add just enough ice water to make the particles hold together, roll out without kneading to ¼ in. thick, then cut into strips ¼ in. wide and 5–8 in. long. Bake in quick oven to delicate cream color. Serve tied with narrow ribbon in bunches of 3–5 with individual plates of salad or on celery dish. ⅔ nut meal and ⅓ flour may be used for richer straws....

23 minute read

Read Chapter

Unleavened Bread for Communion

Unleavened Bread for Communion

Mix salt, flour, and oil together, add enough ice water for stiff dough, press together as for pie crust and set in refrigerator an hour or longer. Roll dough three-sixteenths of an inch thick, prick all over with a fork, mark off in nine-sixteenth-inch squares by a rule, cut into convenient sized pieces for baking. Lay on a pan or perforated sheet, then crease marked squares half through the dough with a spatula or the back of a knife. Bake very carefully in a moderate oven. 1½–2 tablespns. of

2 minute read

Read Chapter

OPEN SANDWICHES—CANAPES

OPEN SANDWICHES—CANAPES

These are daintily arranged bits of bread cut into rounds, ovals or any fancy shape; sometimes toasted on one side; served most suitably at a luncheon or supper and eaten with a fork. Crackers are more suitable for some coverings. Much taste may be displayed in the arrangement of canapes. Toast rounds of bread on one side, lay toasted side down on individual plates and cover the other side with chopped mushrooms cooked in a small quantity of water with butter, and lay one small broiled mushroom

2 minute read

Read Chapter

Sandwich à la Salade

Sandwich à la Salade

Roll strips of trumese salad entrée in crisp lettuce leaves, fasten with Japanese toothpicks and serve on crackers or strips of zwieback or with crescent sandwiches of bread and butter; or the salad without the toothpick may be snugly rolled in a bread and butter or bread and oil sandwich....

15 minute read

Read Chapter

Sister Starr’s Tomato Sandwich

Sister Starr’s Tomato Sandwich

Chop together scrambled egg, oil and drained tomato (raw or canned), not forgetting the salt, add cracker crumbs to make of the right consistency and serve between crackers or slices of bread....

10 minute read

Read Chapter

Variegated Sandwiches

Variegated Sandwiches

Make three equal sized loaves of universal crust, one tinted a delicate pink with fruit color, one left white, and the third made of part graham flour with a little dark brown flour in the sponge. When old enough, cut in slices, butter, pack together—brown, pink and white—and set in refrigerator with weight on top. To serve, cut in slices, then in any desired shape....

19 minute read

Read Chapter

English Bread and Butter Sandwiches

English Bread and Butter Sandwiches

Spread butter on loaf and cut in just as thin slices as possible roll, fold, or place slices together....

6 minute read

Read Chapter

★ Trumese Sandwiches—non-starch

★ Trumese Sandwiches—non-starch

Broil thin slices of trumese and place between them, scrambled eggs, or fine sliced onions or celery; garnish. “The time has not come to say that the use of milk and eggs should be wholly discarded.” “But because disease in animals is increasing, the time will soon come when there will be no safety in using eggs, milk, cream or butter.” “If milk is used, it should be thoroughly sterilized; with this precaution there is less danger of contracting disease from its use.” State Boards of Health and

1 minute read

Read Chapter

To Pasteurize Milk

To Pasteurize Milk

Place a dairy thermometer, or one in an unpainted tin case, in the milk; heat, preferably in double boiler, as quickly as possible, to a temperature of not less than 140 degrees F. and keep it there for 40 m., or raise to 158 degrees F. for 10–20 m. Cool rapidly. The rapid heating and cooling are necessary because a warm temperature is most favorable for the development of germs and the spores of germs which (spores) are not destroyed by this treatment of milk. When milk is to be kept for severa

59 minute read

Read Chapter

To Sterilize Butter

To Sterilize Butter

Boil butter in a generous amount of water thoroughly. Cool, remove from the top of the water and drain....

6 minute read

Read Chapter

Sterilized Butter

Sterilized Butter

Pasteurize sweet cream the same as milk, cool quickly, let stand covered in a cold place for at least 4 hrs; whip or beat in a deep vessel, the inner cup of a double boiler or a pitcher, (some think it easier to shake the cream in a tightly corked, wide mouthed bottle or jar) until like whipped cream; then set the dish in slightly warm water, to raise the temperature of the cream enough to cause the butter to separate but not enough to make it oily. Remove the dish from warm water just as soon a

3 minute read

Read Chapter

Scalded, Devonshire or Clotted Cream

Scalded, Devonshire or Clotted Cream

Let milk stand undisturbed in a cool, well ventilated place for 12 hours in summer, 24 in winter. Then set the pan carefully in some place over the fire where it will heat very slowly almost to the boiling point; it must not boil. (It is better to set the pan in water which will come up on the sides as high as the milk.) Let stand again in a cool place for 12 hours or until thoroughly cooled. Divide with a knife into squares, and skim by folding these squares over and over in rolls. Set in a coo

39 minute read

Read Chapter

USES OF SOUR CREAM WITHOUT SODA

USES OF SOUR CREAM WITHOUT SODA

Sour cream may be used without soda in—Pie Crust; Shortcake Crust; Dumplings for Pot Pies; Steamed Puddings, and all places where universal crust is used; Salad Dressings in all places where sweet cream is used; Soups, just before serving; Stewed Cabbage and Stewed Tomatoes; Gravy; Macaroni; Cottage Cheese—much better than sweet cream; Dominion Salad Dressing; Crackers; Cream Lemon Sauce; Lemon Cream Sauce; Sauce Antique; Pie Filling and Cake Fillings. With Green Peas, mixed with a little flour

37 minute read

Read Chapter

CHEESE

CHEESE

The process of “ripening” in cheese is a process of decay, and poisonous ptomaines are often developed. I have no doubt but it would be better if cheese were never taken into the human stomach. Our Father has given us such an abundance of clean, wholesome foods to select from that we can well afford to disregard the questionable ones. Skim a pan of well thickened sour milk, cut it carefully into 2-in. squares and set into a cool oven on an iron ring, or something to keep it from the bottom of th

5 minute read

Read Chapter

Fruit Nectars

Fruit Nectars

We make “fruit nectars” by adding lemon juice, sugar and water (the less sugar the better, a sugar syrup is preferable) to pure fruit juices and to combinations of fruit juices. Some, such as grape and black raspberry, will bear a good deal of water, but pineapple and other delicate flavored juices very little. If pineapple is combined with another juice, let it be something without a strong, positive flavor (as orange or strawberry), or the pineapple juice will be wasted. A strong and a neutral

1 minute read

Read Chapter

Lemonades

Lemonades

Lemonade, with but little sugar, has no equal as a drink because of the purifying effect of the lemon juice upon both the water and the individual. A strong lemonade requires less sugar in proportion than one having a large quantity of water. A sugar syrup is best for sweetening, and the less used the better. Mint —Sprinkle fine cut spearmint into lemonade 10 to 15 m. before serving. Very cooling and refreshing. Egg —1 egg, 2 tablespns. sugar, 2½ tablespns. lemon juice, water to make 2 glasses.

53 minute read

Read Chapter

Egg Orangeade

Egg Orangeade

Beat the white of 1 egg with the juice of 1 large sweet orange, strain....

4 minute read

Read Chapter

To Prepare Fruit Juices

To Prepare Fruit Juices

The most desirable juices for drinks are made from fresh, ripe, uncooked fruits by crushing, and straining through a cloth. It is better to pour cold water over some fruits and let them stand for a while before straining. Apples may be sliced or chopped and water added. For canning fruit juices, see pp. 60 , 61 . The liquid from soaking acid dried fruits in water for several hours (without cooking) is refreshing; also the juice in which chopped raisins have been steeped....

24 minute read

Read Chapter

Cranberry Juice

Cranberry Juice

Crush or grind 1 qt. of cranberries, pour 1 qt. of boiling water over, cool; add sugar after straining and stir until it is dissolved....

7 minute read

Read Chapter

Cereal Coffees or Drinks

Cereal Coffees or Drinks

The bulk of the so-called “cereal” drinks on the market have some commercial coffee in them, as well as chicory. There are a few, however, made of combinations of grains, or of fruits, nuts and grains, only. Those containing chicory require a long boiling, according to the directions on the packages, to destroy the rank, harsh flavor of the chicory; and the ones made of parched grains without caramel in any form are improved by long steeping to develop the mild flavor. But it is a great mistake

1 minute read

Read Chapter

To Make a Cereal Drink

To Make a Cereal Drink

It is very convenient to know how to make a cereal coffee, though if one’s time is worth much and a good coffee is to be obtained, it is cheaper to buy it. The following recipe is one that I have used for years and it is excellent. None of the whole grains equal bran for the drink. Mix bran and corn meal and pour over them the molasses and hot water which have been combined. Rub all together with the hands until smooth; set in a warm oven and stir occasionally until well dried out, then increase

1 minute read

Read Chapter

Tea-Hygiene

Tea-Hygiene

Celery and raspberry leaf tea have been served in some of the restaurants in New York City for several years and are both good. Either the tops (fresh or dry) or seeds of celery may be used. Crush the seeds before steeping. I have also used mint, anise, tarragon, catnip and thyme for tea and found them all pleasant drinks. Steep them for 15–20 m., strain and serve with cream only. You will be surprised I am sure when you try them. Do not allow catnip tea to stand with the leaves if to be re-heat

27 minute read

Read Chapter

Bran Tea

Bran Tea

Brown bran delicately. Take 2 tablespns. for each cup of water, boil up well or steep for 20 m. Dried unbrowned bran may be used with longer cooking....

8 minute read

Read Chapter

Cold Cereal Coffee

Cold Cereal Coffee

Pour hot coffee over cream or cream and sugar. Cool. For luncheon or supper....

4 minute read

Read Chapter

Eggnog

Eggnog

1 egg, ½–¾ cup of milk, 1 teaspn. or no sugar, flavoring or not. Beat or shake until foamy, pour into glass and serve with or without whipped cream on top. Eggnog does not necessarily contain liquor....

10 minute read

Read Chapter

Hot Eggnog

Hot Eggnog

Beat 1 egg with or without a teaspn. of sugar and a few drops of vanilla. Pour ½–¾ cup of hot milk over, stirring. Turn into warm glass and serve at once....

9 minute read

Read Chapter

Cream for Coffee

Cream for Coffee

Beat 1 egg to a foam, add 1 tablespn. white sugar and pour a pint of boiling hot milk over, stirring briskly. Prepare at night for morning....

8 minute read

Read Chapter

Cream for Coffee No. 2

Cream for Coffee No. 2

Pour 1 pt. boiling milk on beaten yolk of 1 egg mixed with 2 tablespns. cold milk. Set back on the stove to scald but not boil. “Food should not be washed down. No drink is needed with the meals. Eat slowly and allow the saliva to mingle with the food. Hot drinks are debilitating. Do not eat largely of salt; give up bottled pickles; keep fiery spiced food out of your stomach; eat fruit with your meals, and the irritation which calls for so much drink will cease to exist. But if anything is neede

1 minute read

Read Chapter

Suggestions

Suggestions

Whatever food is taken to the sick should be prepared and served daintily and neatly. If the tray cloth is ever so coarse or only a paper napkin, have it clean; use the daintiest and prettiest china to be found and serve the food in small quantities, without any drops or streaks on the edge of the dishes. A flower or leaf by the side of the plate, will give zest to the food. Food should be simple, nutritious and easily digested. Suitable dishes are scattered all through the book. Among the soups

1 minute read

Read Chapter

Granella Malted Milk Gruel

Granella Malted Milk Gruel

Cook granella in water to soften, strain, add malted milk, cream and salt which have been blended; heat, serve....

6 minute read

Read Chapter

Egg Gruel

Egg Gruel

Poached yolks of 3 eggs, 1–2 cups milk. Rub yolks of eggs smooth, add hot milk, gradually, strain, reheat, salt, serve....

6 minute read

Read Chapter

Parched Corn Broth

Parched Corn Broth

Pour hot milk over parched corn meal or cracked parched corn; let stand 5–10 m., strain. May use water and cream....

6 minute read

Read Chapter

Almond Gruel

Almond Gruel

1 tablespn. almond butter, 1 cup water, salt. Mix butter with water, add salt, boil, serve....

5 minute read

Read Chapter

Raisin Gruel

Raisin Gruel

Boil 1½ cup raisins in 1 qt. milk and water, equal parts, for ½ hour; strain, squeezing well, thicken with 1–2 teaspns. flour blended with water, add salt....

8 minute read

Read Chapter

White of Egg

White of Egg

Dissolve the whites of 2 or 3 eggs in a glass of water and give a few teaspoonfuls every 2 or 3 hours. “Sugar clogs the system. It hinders the working of the living machine.” Children are not naturally fond of sweets, but with few exceptions their taste has been educated to them from the cradle. I have known children who were so unaccustomed to candies that if they were given them they would merely play with them, never thinking of putting them into their mouths, and others who would say when a

41 minute read

Read Chapter

Stuffed Dates

Stuffed Dates

Mix unsalted roasted nut butter with powdered sugar and a little vanilla, form into pieces the size and shape of date stones and put inside each date; roll in sugar or not, serve on grape or maple leaves. Serve with wafers, or with rolls and cereal coffee, sometimes. Almond or Brazil nut butter may be used instead of peanut butter, and rose or other flavoring. Grated cocoanut may be mixed with the almond butter. Fill the dates with marshmallow paste for Marshmallow Dates....

23 minute read

Read Chapter

Cream Stuffed Dates

Cream Stuffed Dates

Make a roll the size of the stone of confection cream and insert in date. The roll may be larger and allowed to show in the opening....

8 minute read

Read Chapter

Stuffed Figs

Stuffed Figs

Stuff pulled figs by removing the inside and mixing it with sweetened and flavored nut butter or with coarse chopped English walnuts, almonds and pecans, one or all, and replacing in the skin. Pile in the center of a dessert plate and surround with sticks or beaten biscuit. Serve with or without cereal coffee....

15 minute read

Read Chapter

Stuffed Prunes

Stuffed Prunes

Soak and steam choice, plump California prunes until tender, cover close until cool, remove stones and fill space with a paste made by kneading together almond butter, white of egg and powdered or confectioner’s sugar....

10 minute read

Read Chapter

Sweetmeats—Fruits and Nuts

Sweetmeats—Fruits and Nuts

1 part each Brazil nuts, almonds and hickory nuts or filberts or English walnuts, and 1 or 2 parts raisins, figs or dates. Grind fruit through finest cutter of mill and mix with nut butter or meal or chopped nuts. Form into caramel shape, small rolls or cones, or into a large roll and slice. Two or more of the sweet fruits may be used, sometimes a little citron. Or, 3 parts chopped hickory nut meats, 2 parts figs and other fruits....

23 minute read

Read Chapter

A Sweetmeat—Fruits

A Sweetmeat—Fruits

1 lb. each of figs, from which the stems and hard part have been cut, stoned dates and raisins; mix and grind through food cutter; sprinkle board with confectioner’s sugar, knead mixture, roll to ½ in. thick, cut into any desired shape and size and roll in sugar....

13 minute read

Read Chapter

Kisses

Kisses

Whites of 6 eggs, 1 cup powdered sugar. Beat the whites of eggs with a little salt, adding the sugar gradually while whipping until the mixture is stiff enough to hold its shape; add flavoring if desired and drop by spoonfuls on to paraffine paper laid on boards of a size to fit the oven, or on baking tins. Dry in warm oven for about an hour, then brown slightly. If the oven is too warm, they may now be put into the warming oven or on a shelf over the stove until thoroughly dried. If the kisses

33 minute read

Read Chapter

Cocoanut Candy

Cocoanut Candy

2 cups granulated sugar, ½ cup milk, 1 cup shredded cocoanut. Boil sugar and milk together for 4 m., add cocoanut, flavor to taste and cool in buttered tins....

8 minute read

Read Chapter

Candy Puffs

Candy Puffs

Boil sugar and water till they spin a heavy thread, then pour the syrup over the stiffly-beaten whites of the eggs, stirring constantly. When all the syrup is in, beat until the mass begins to harden; add flavoring and nuts, mix thoroughly and place by teaspoonfuls on buttered plates....

14 minute read

Read Chapter

Confection, or Bonbon Cream

Confection, or Bonbon Cream

Beat the white of an egg to a stiff froth, add gradually 8 tablespns. sifted powdered sugar, beat well together and flavor with vanilla or any desired flavoring. Or, one half its bulk of water may be added to the white of egg without beating, with enough confectioner’s sugar to make stiff enough to mold into balls. Different colors and flavorings may be used in cream....

19 minute read

Read Chapter

Nut Creams

Nut Creams

Halve English walnut or pecan meats and put confection cream between the halves; press together and set away to harden....

6 minute read

Read Chapter

★ Confection Potatoes

★ Confection Potatoes

Add a little cocoanut to second confection cream, and form into small potato shapes, making dents for eyes; roll in fine powdered coriander or anise seed, or in brown sugar with a little anise mixed with it....

11 minute read

Read Chapter

Marshmallows

Marshmallows

Another recipe gives 2 cups powdered sugar and the white of 1 egg only, with the other ingredients. Soak the gum arabic in the water until soft, strain into inner cup of double boiler, add sugar and cook, stirring until thick and white. Try in ice water and when it will form a firm, not hard, ball, remove from the fire and chop and beat in the stiffly-whipped whites of the eggs with the flavoring. Turn the paste into a shallow pan covered thick with corn starch, leaving it 1 inch in thickness. W

35 minute read

Read Chapter

Old Fashioned Molasses Candy

Old Fashioned Molasses Candy

2 cups molasses, 2 cups granulated sugar, 1 tablespn. butter. Boil over not too hot fire until a little will harden as soon as it drops into cold water. Pour into buttered tins and pull when cool enough to handle. Candy may have hickory nut or black walnut meats pressed into it when partly cooled, without pulling. The most important thing for the candy is to get a good flavored molasses. The real Porto Rico is best. Do not be induced to add soda to the syrup. It spoils the rich golden color whic

32 minute read

Read Chapter

Everton Taffy

Everton Taffy

Boil until a little dropped in water will make fine, brittle threads; pour into buttered pans ¼–⅓ in. thick and cut in squares....

7 minute read

Read Chapter

Lemon Taffy—to pull

Lemon Taffy—to pull

Boil sugar and water until nearly done; add lemon juice and cook until a little will harden in cold water; flavor and turn on to buttered plate. Fold the edges toward the center as they cool and pull as soon as cool enough to handle....

13 minute read

Read Chapter

Penosia

Penosia

Shell, blanch and chop the walnuts; boil sugar and milk until syrup will harden when dropped into water but will not become brittle; just before it is done, add the butter and vanilla; then the chopped nuts, stirring them in well; pour into buttered pans and with sharp knife mark off the squares. Cool. Another recipe says dark brown sugar and ½ cup only of cream....

18 minute read

Read Chapter

Lozenges—Wintergreen or Peppermint

Lozenges—Wintergreen or Peppermint

Boil sugar and water rapidly for 5 m. after they begin to boil, add the flavoring and remove from the fire. Stir briskly until the mixture begins to thicken and to have a whitish appearance, then drop on to a cold tin dish, oiled paper or a marble slab as fast as possible, in as large or small lozenges as desired. If the mixture hardens too rapidly, set the dish in a pan of hot water. Do not place the lozenges so close that they will run together. The wintergreen drops may be tinted pink with fr

28 minute read

Read Chapter

Maple Candy Cream

Maple Candy Cream

Boil all together for 12 m., pour into another dish, stir until mixture thickens, pour into buttered tins and cut in squares....

7 minute read

Read Chapter

Hoarhound Candy

Hoarhound Candy

3 cups water, 2 oz. dried hoarhound, 3 lbs. (2¼ qts.) brown sugar. Steep the dried herb in the water for a half hour; strain, add the sugar and boil until a little will harden when dropped in cold water; pour on to buttered tins and when sufficiently cool cut into sticks with oiled knife. “Woe to thee, O land, when thy king is a child, and thy princes eat in the morning!” “Blessed art thou, O land, when thy king is the son of nobles, and thy princes eat in due season, for strength and not for dr

3 minute read

Read Chapter

MENUS

MENUS

The suggestive menus given will admit of variation according to the season and circumstances. Nut, olive or cooking oil with salt; nut butter of any kind; or cream, may be used instead of dairy butter. Macaroni baked in cream sauce left from dinner may be heated and served for the next morning’s breakfast with the addition of tomato or more milk. Where the two pies are served for dessert, two small pieces should be served on one plate. They introduce to the guests two kinds of crust without lard

1 minute read

Read Chapter

PICNIC AND TRAVELLING LUNCHES

PICNIC AND TRAVELLING LUNCHES

Collect boxes of different sizes as you have opportunity. Save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it. Quite a large roll can be bought in the stationery stores for five cents. Keep small tin boxes for packing strong flavored sandwiches, and vaseline bottles and cold cream jars for salad dressings, or for sandwich fillings which must be spread upon the bread the last thing. For a picnic or a long journey, be sure to ta

2 minute read

Read Chapter

ERRATA

ERRATA

The sauce number 72 given for Peanut and Rice Croquettes ( page 152 ), and for Mashed Beans ( page 186 ), should be 75. Punctuation has been standardised and simple typographical errors have been repaired. Hyphenation and obsolete/variant spelling have been preserved as printed. The corrections noted in the book’s Errata have been applied to the text; the Errata section itself has been moved from after the Table of Contents to the end of the book. Repeated text in tables was indicated by dittos

8 minute read

Read Chapter