534 chapters
8 hour read
Selected Chapters
534 chapters
INTRODUCTION
INTRODUCTION
The arranging of this help for those who are seeking to obey the call to a higher humanitarianism, which is put forth by non-flesh-eating men and women, has been a labour of love: the labour, the result of an earnest endeavour to so write the receipts that “the way-faring woman may not err therein,” the love, of a kind whose integrity may not be questioned, since it has inspired to the never easy task of going against the stream of habit and custom, and to individual effort in behalf of the myri
41 minute read
Read Chapter
Read Chapter
THE KITCHEN
THE KITCHEN
A plate-rack is not only always quaint and decorative, but is most useful and labour-saving. A pestle and mortar should be among the utensils of every kitchen, as well as a vegetable mill, and a small hard-wood board, used exclusively for the cutting of fruit, vegetables, etc., which are to be sliced, saves many a cut finger, as the plate usually used is not the proper shape or texture for such a slippery process. A piece of thick glass measuring about 7×9 inches, and bound about the edges with
2 minute read
Read Chapter
Read Chapter
THE DINING ROOM
THE DINING ROOM
Among the noblest in the land, Though he may count himself the least, That man I honor and revere Who without favor, without fear, In the great city dares to stand The friend of every friendless beast. Henry Wadsworth Longfellow. The subject of seasoning is indeed holy ground in culinary matters, and after much thought and experiment I have decided that the phrase so deplored by young housekeepers, “season to taste,” is after all not the worst one to use. No such inaccurate directions were to ap
4 minute read
Read Chapter
Read Chapter
MEASURING
MEASURING
In thickening sauces and soups, ordinary flour can always be used and cornstarch also, and as a rule I have said “flour” only in these recipes, but have only refrained from always advising potato-flour because it would have confused many who cannot obtain it in America. In Germany it is always used, and when it can be had is far nicer for thickening all vegetable sauces and soups than any other sort of flour....
22 minute read
Read Chapter
Read Chapter
THICKENING
THICKENING
No one thing pays better for the little trouble expended than a small herb garden. Buy two or three tarragon plants, cover them in the winter, and in the autumn pick the leaves to make vinegar and to dry. Plant chervil, parsley, thyme, chives, and a plant of rosemary. A window-box will keep parsley and chives on hand, and a clump of chives from the market will grow for weeks if set in a bowl and watered occasionally....
25 minute read
Read Chapter
Read Chapter
AN HERB GARDEN
AN HERB GARDEN
Instead of the usual gelatine use must be made of arrowroot or a gelatine advertised to be purely vegetable. One tablespoon is usually allowed to 1 pint of liquid, but experiments must be made and there will usually be directions found with the package....
14 minute read
Read Chapter
Read Chapter
GELATINE
GELATINE
The Vegetarian can well afford to do away with that doubtful economy, cooking butter. For ordinary frying use good butter; for deep fat use a good brand of cooking-oil, or cocoanut butter....
12 minute read
Read Chapter
Read Chapter
FAT FOR FRYING
FAT FOR FRYING
It seems to be a habit with many people to decry the use of canned vegetables, although I believe there are few households which subsist without them. My experience is that the best grades of canned vegetables are often far sweeter and better, fresher in fact, than vegetables that can be bought in city markets. The housekeeper should make it a point to know which brands she prefers and to trade where she can get them; and where no retailer carries them she can usually obtain cases containing two
1 minute read
Read Chapter
Read Chapter
CANNED GOODS
CANNED GOODS
I will not kill or hurt any living creature needlessly, nor destroy any beautiful thing, but will strive to save and comfort all gentle life and guard and perfect all natural beauty upon the earth. John Ruskin. Most clear soups can be greatly improved in colour by using a small quantity of vegetable soup browning, or caramel. Do not overdo it, however, as the flavour is not pleasant when too pronounced. All cream soups should be cooked in a double boiler. Few meat stocks have of themselves more
41 minute read
Read Chapter
Read Chapter
A SIMPLE CONSOMMÉ OR STOCK
A SIMPLE CONSOMMÉ OR STOCK
There are various vegetable extracts in the market which, when diluted, make delicious stock, or clear soup. If these are not available, a clear vegetable broth may be made as follows: Wash 3 cups of any dried beans or lentils, and put them to soak in a covered earthenware dish with 10 cups of water for twelve hours or so. Then empty with that same water into a kettle, and let come slowly to the boiling point, skim frequently, and do not let it actually boil. When clear, and there seems no furth
1 minute read
Read Chapter
Read Chapter
CLEAR BOUILLON OR CONSOMMÉ
CLEAR BOUILLON OR CONSOMMÉ
Scrape and slice enough Jerusalem artichokes to make 2 cups, and cover them with cold water. Let them stand for fifteen or twenty minutes, and put them in a saucepan with 2 quarts of cold water or milk, or 1 quart of each, and let them cook for an hour or until thoroughly soft. Now rub them through a sieve with 2 cups of the stock in which they cooked, and return to the fire. When boiling add 1 tablespoon of butter and 1 of flour, rubbed together, and 1 teaspoon of salt and 1 saltspoon of pepper
43 minute read
Read Chapter
Read Chapter
CREAM OF ARTICHOKE
CREAM OF ARTICHOKE
Make the plain cream of artichoke soup as in preceding recipe, and add before straining 1 handful of nasturtium leaves and blossoms; or, instead, add 1 tablespoon of these, finely minced, to the soup before serving....
13 minute read
Read Chapter
Read Chapter
CREAM OF ARTICHOKE WITH NASTURTIUMS
CREAM OF ARTICHOKE WITH NASTURTIUMS
Use 1 can of asparagus, cut off the tips, and lay them aside. Cut up the stalks, cover with 4 cups of cold milk (or use half water and half milk), and let cook slowly in a double boiler for half an hour; then strain, pressing the asparagus well to extract the flavour. Return to the saucepan, add 1 teaspoon of sugar, 1 tablespoon of butter, into which 1 teaspoon of flour has been made smooth, season generously with salt and pepper, add the asparagus tips, 1 cup of milk, and, just before serving,
35 minute read
Read Chapter
Read Chapter
ASPARAGUS SOUP
ASPARAGUS SOUP
Cook 1 can of tomatoes and 1 chopped Spanish onion together for fifteen minutes, then rub through a wire sieve; add 3 tablespoons of pearl barley, 1 tablespoon of butter, some pepper and salt, and cook for one hour, until the barley is soft. Re-season before serving....
16 minute read
Read Chapter
Read Chapter
BARLEY AND TOMATO SOUP
BARLEY AND TOMATO SOUP
Soak 2 cups of beans for twelve hours or more, and then drain them and put into 8 cups of cold water; add 3 whole cloves, 3 whole allspice, and 3 whole peppers, salt well and boil gently for two hours, rub through sieve, and reheat. Mix 1 tablespoon of thickening flour, and 1 tablespoon of butter and water, and stir into the soup at boiling point; season afresh and pour into a tureen in which are placed, neatly sliced, 1 hard-boiled egg and half a dozen seeded slices of lemon. This soup is impro
35 minute read
Read Chapter
Read Chapter
BLACK BEAN SOUP
BLACK BEAN SOUP
Take 4 cups of diced turnips and put them in a saucepan with 2 tablespoons of butter, and stir for ten minutes over a slow fire; then stir in 2 cups of water, 2 teaspoons of brown sugar, and plenty of pepper and salt, and let simmer for another ten minutes; add 2 cups of milk thickened with 1 tablespoon of flour, let boil up, stirring constantly, and serve with croutons....
22 minute read
Read Chapter
Read Chapter
BELGIAN SOUP
BELGIAN SOUP
Wash 2 cups of any sort of dried beans and soak twelve hours or more in cold water. Before using, strain them and cover with 8 cups of cold water. Put over the fire and let cook gently for four hours, then rub them through a sieve into their own stock, season with 1 tablespoon of salt and ½ teaspoon of pepper and 1 tablespoon of butter, and let them cook ten minutes longer. Serve with half-inch squares of toast in the tureen....
26 minute read
Read Chapter
Read Chapter
PLAIN BEAN SOUP
PLAIN BEAN SOUP
Take 1 cup of brown beans and ½ cup of German lentils, wash well and put in a saucepan with plenty of cold water, 2 or 3 chopped onions, 1 stalk of celery, 1 bay leaf, and simmer together for three hours, then strain. If a thin soup is wanted, do not press any of the pulp through the strainer, but if it is liked somewhat thick, do so. Return the strained soup to the saucepan and thicken with 1 teaspoon of thickening flour. This is now delicious soup stock, and can be served plain, or varied by a
37 minute read
Read Chapter
Read Chapter
BROWN BEAN SOUP
BROWN BEAN SOUP
Soak for 8 hours or more 2 cups of red beans, then put them in a large saucepan containing 8 cups of cold water, 1 cup of milk, and 2 onions halved, each having 4 cloves stuck in it. Let cook for two hours, then press through a sieve, reheat, adding just before serving 1 wineglass of claret and fresh seasoning of salt and pepper. 1 hard-boiled egg chopped fine is an improvement to this soup....
24 minute read
Read Chapter
Read Chapter
RED BEAN SOUP
RED BEAN SOUP
Soak 2 cups of dried lima beans for several hours and then put them in a saucepan with 1 cup of cold water and 1 cup of milk and let them cook for two hours, adding salt when they have partly cooked. Put 1 tablespoon of butter in a frying pan, and when melted add 1 onion chopped fine. Let cook slowly until browned, then scrape the contents of the frying pan into the saucepan containing the beans, and add 1 tablespoon of tomato catsup or chutney and press all through a sieve, and re-season before
40 minute read
Read Chapter
Read Chapter
LIMA BEAN CREAM SOUP
LIMA BEAN CREAM SOUP
Make exactly like Cockie-Leekie soup, using the water in which a cabbage has boiled for stock and adding ½ cup of finely chopped cabbage instead of using any of the barley to return to the strained soup. Those who like caraway seed will enjoy the addition of 1 teaspoon of these to the soup. If used, add them with the chopped cabbage after the other seasoning has been removed....
22 minute read
Read Chapter
Read Chapter
DUTCH CABBAGE SOUP
DUTCH CABBAGE SOUP
Put 1 cup of tomato pulp in a saucepan and with it 1 bay leaf. When hot add to it 1 saltspoon of soda, and as it foams stir slowly into it 3 or 4 cups of milk, 1 teaspoon of curry powder, 1 teaspoon of butter, and 1 saltspoon of salt. Let boil up once and serve with croutons. The water in which rice has boiled or any vegetable stock may be substituted for milk and the soda then omitted....
25 minute read
Read Chapter
Read Chapter
CALCUTTA BISQUE
CALCUTTA BISQUE
Put 2 cups of finely shredded cabbage in enough water to boil and let cook slowly until tender, which should be in about three quarters of an hour. When the cabbage has been cooking half an hour, add a cup of milk, and when it is nearly done put in 2 cups of milk; let boil up once, then season with salt, black pepper, and pour in a hot tureen, in which should be laid 1 teaspoon of butter. Those who like oyster crackers served in or with milk stews can use them with this soup which greatly resemb
31 minute read
Read Chapter
Read Chapter
CANTON STEW
CANTON STEW
Scrape and cut 3 or 4 large carrots (or more of the small French sort) in eighths lengthwise and boil them until tender. Put 2 tablespoons of butter in a saucepan, and when melted add 1 scant half cup of oatmeal to it, putting in 1 tablespoon at a time and stirring carefully with a wooden spoon until all the butter is taken up; then put in 1 ladle of stock in which the carrots have been cooked, and continue stirring; then another ladle of stock, and so on until a cup and a half of stock has been
1 minute read
Read Chapter
Read Chapter
CARROT BROTH
CARROT BROTH
Take 2 cups of grated carrot and 1 chopped onion and fry for ten minutes with 1 tablespoon of butter and then cover with 4 cups of cold water and let boil. Add salt and pepper and in twenty minutes 1 cup of milk in which 1 tablespoon of flour has been dissolved....
18 minute read
Read Chapter
Read Chapter
CREAM OF CARROT AND ONION
CREAM OF CARROT AND ONION
Put 2 cups of grated carrot with 1 pint (2 cups) of cold water in a double boiler, and when heated add 2 tablespoons of butter and 1 teaspoon of sugar. Let cook for an hour, then add ½ cup of stale bread crumbs and 2 cups of water, and let cook half an hour longer. Rub the contents of the double boiler through a fine sieve, add 1½ cups of hot milk, 1 tablespoon of salt and a saltspoon of pepper, and return to the boiler. Beat 2 egg-yolks in ½ cup of milk, and when the soup boils again stir them
34 minute read
Read Chapter
Read Chapter
CREAM OF CARROTS
CREAM OF CARROTS
Put 1 quart (or 4 cups) of milk in a double boiler, and put with it ¾ of a cup of grated cheese, 1 teaspoon of grated onion, 1 teaspoon of some piquant sauce, ¼ teaspoon of salt, a dash of cayenne pepper, and 1 tablespoon of flour and 1 of butter rubbed together. Stir until smooth, then beat the yolks of 2 eggs with 2 tablespoons of milk, put in the tureen, and pour the boiling soup over them, stirring during the process. Add a little salt and serve with croutons....
28 minute read
Read Chapter
Read Chapter
CREAM OF CHEESE
CREAM OF CHEESE
Take a good-sized cauliflower, and let it soak in cold water, which is slightly salted, for half an hour; then drain it and put it, head upwards, in a saucepan which is not over large, and let it cook for half an hour uncovered . Put in a double boiler 1 quart of milk (4 cups), 1 onion and 1 bay leaf, and let them cook together while the cauliflower is boiling. Drain the cauliflower when done, and reserve ½ cup of the little sprays which form the head, mash the remainder in a wooden bowl, and ad
56 minute read
Read Chapter
Read Chapter
CREAM OF CAULIFLOWER
CREAM OF CAULIFLOWER
Peel and blanch 1 quart of Italian chestnuts and chop them fine, then boil for half an hour in 2 quarts of water. Strain the chestnuts and crush them to fine pulp in a mortar, and gradually stir on this 1 quart of the stock in which the chestnuts cooked, and then rub all through a sieve. Return to the fire in a saucepan with 1 cup of bread crumbs, 1 tablespoon of salt, and 1 saltspoon of pepper. Cook for half an hour, then strain again, and add 2 cups of milk and a grating of nutmeg, and 1 table
33 minute read
Read Chapter
Read Chapter
CHESTNUT SOUP
CHESTNUT SOUP
Wash and scrape and cut into half-inch pieces what will make 1 cup of celery; put it into 1 quart of boiling salted water and cook for nearly an hour or until very soft, then mash it in the water in which it was boiled. Put 1 teaspoon of chopped onion, 2 bay leaves, some mace, and 2 cloves into 2 cups of milk, let simmer for ten minutes, and add it to the celery pulp. Now press through a sieve and return to the double boiler in which the milk was cooked. Melt 1 tablespoon of butter and blend it
50 minute read
Read Chapter
Read Chapter
CREAM OF CELERY
CREAM OF CELERY
Shell and blanch and cut in quarters 2 cups (1 pound) of Italian chestnuts and cover them with 2 cups of boiling water. Add 1 slice of onion (or a drop of onion juice extract), ¼ cup of chopped celery (or 1 teaspoon celery seed), 1 bay leaf, 1 sprig of parsley, and 1 saltspoon of paprika. Cover and boil until the chestnuts are tender,—about half an hour. Then grind in a mortar, or press through a colander or vegetable mill, and add 1 quart (4 cups) of milk, and 1 tablespoon of butter and 1 of fl
36 minute read
Read Chapter
Read Chapter
CREAM OF CHESTNUT
CREAM OF CHESTNUT
Put 1 quart of milk and 1 can of corn in a double boiler and let boil; mix 1 teaspoon of butter and 1 of cornstarch or potato-flour together, and add to the corn; season with salt and pepper, and stir for one minute; then press through a sieve and add 1 tablespoon of minced green peppers....
19 minute read
Read Chapter
Read Chapter
CREAM OF CORN
CREAM OF CORN
Put 2 tablespoons of butter in a saucepan, and when melted stir in, a spoonful at a time, 1 cup of pearl barley, taking ten minutes to add it all; then cover with 8 cups of carrot or onion broth (or use water), and add 2 bay leaves, 1 onion with 4 cloves stuck in it, a bouquet of herbs and parsley, 1 stalk of celery, and let simmer for one hour and a half, then strain, reserving some of the barley. Prepare leeks by washing and cutting into 2-inch lengths (using some of the green), and slicing le
35 minute read
Read Chapter
Read Chapter
COCKIE-LEEKIE
COCKIE-LEEKIE
Put 1 can of tomatoes, 1 quart of water or vegetable stock, 1 sliced onion, and 1 small sliced carrot, and 1 chopped green pepper together in a saucepan, and let cook for half an hour, then rub through a fine strainer. Return the strained mixture to the double boiler and put in 2 scant tablespoons of boiled rice, 1 teaspoon of salt, ⅛ teaspoon paprika, 1 tablespoon of sugar. Cream 2 tablespoons of butter with 1 tablespoon of flour, and stir into the soup; let boil up once and serve....
27 minute read
Read Chapter
Read Chapter
CREOLE SOUP
CREOLE SOUP
Put 1 quart (or 4 cups) of milk in a double boiler with 1 onion with 4 cloves stuck in it, and when hot thicken it with 1 tablespoon of thickening flour rubbed smooth with 1 tablespoon of butter; add 2 tablespoons of boiled rice, and 1 hard-boiled egg chopped fine, and 2 teaspoons (more if liked) of curry powder or paste. Remove the onion and serve with croutons. One tablespoon of chopped chives or pimentos is an addition to the soup....
26 minute read
Read Chapter
Read Chapter
CREAM OF CURRY
CREAM OF CURRY
Melt 2 tablespoons of butter in a saucepan, and put into it ¾ of a cup of finely chopped onions and stir over a moderate heat about five minutes and then add 2 full cups of very thinly sliced turnips; stir these with the onions for another five minutes and then add 2 tablespoons of flour and gradually add 2 pints of boiled milk mixing all well together; watch it till it boils and then let simmer gently, stirring frequently during twenty minutes or half an hour, until the onions are quite soft. T
46 minute read
Read Chapter
Read Chapter
FLORENTINE SOUP
FLORENTINE SOUP
Take 3 quarts of water in which vegetables have been boiled (preferably onions or leeks) and let simmer. In another enamelled pan put 1 tablespoon of butter; when melted stir in slowly with a wooden spoon ½ cup of barley, adding a little at a time, until butter is well “taken up.” Let it cook for five minutes, stirring constantly, then add (a ladle at a time) 6 or 8 ladles of the hot stock, putting in this amount during ten minutes of stirring. Add ½ the remaining stock, and salt, pepper, and so
41 minute read
Read Chapter
Read Chapter
HEILBRONN SOUP
HEILBRONN SOUP
Strain any clear vegetable soup, and to each 2 cups of broth add ½ cup of dried “Julienne;” season with salt and pepper and 1 tablespoon of browned butter....
10 minute read
Read Chapter
Read Chapter
JULIENNE SOUP
JULIENNE SOUP
Soak 2 cups of Egyptian lentils in water for eight or ten hours, then drain and shake dry. Put 2 tablespoons of butter in a saucepan and when melted add ⅓ of the lentils and stir well with a flat-ended wooden spoon, letting them cook very slowly; then add another third, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water in which leeks or onions have boiled, and let simmer for an hour or until the lentils are tender; press through a sieve and return to the fire to
47 minute read
Read Chapter
Read Chapter
RED LENTIL SOUP
RED LENTIL SOUP
Wash 2 cups of Egyptian lentils, then let them soak in 2 quarts of water for twelve hours or more and put them, in this same water, where they will simmer gently over a slow fire. Put 1 tablespoon of butter in a frying pan, and when melted add to it 2 large onions, sliced, 2 carrots and 1 turnip diced, and fry until a delicate brown; add these to the lentils and let cook slowly for about two hours. Press through a sieve, return to the fire, add 2 cups of milk and just before serving, 1 tablespoo
33 minute read
Read Chapter
Read Chapter
CREAM OF LENTIL
CREAM OF LENTIL
Put 1 cup of German lentils in a saucepan with 2 cups of cold water or vegetable stock, and let boil for an hour. If the water is absorbed before the lentils are tender, add a little more. At the end of the hour pour over them 6 cups of hot water or stock. Put 1 tablespoon of butter in a frying pan, and when melted add 1 small onion chopped fine and 1 tablespoon of flour and 1 clove of garlic. When browned add this to the soup and at the same time put in ½ cup of diced potatoes. Let simmer gentl
40 minute read
Read Chapter
Read Chapter
HUNGARIAN SOUP
HUNGARIAN SOUP
Put 1 can of tomatoes in a saucepan and with it 2 cups of strong vegetable broth, 1 stalk of celery, 1 slice of onion, 1 bay leaf, 3 allspice, 3 cloves, salt and pepper, and let cook slowly for half an hour. Pour the liquid through a sieve, pressing with it as much of the tomato as will go, reserving the celery. Return to the saucepan, add 1 tablespoon of reduced vinegar, 1 tablespoon of boiled peas, 1 tablespoon of canned string beans, split in half, and the cooked stalk of celery shredded into
38 minute read
Read Chapter
Read Chapter
PURÉE MONGOLE
PURÉE MONGOLE
Cut up with a silvered knife about 1 cup of fresh mushrooms, wash and drain, toss about in 2 tablespoons of melted butter for ten minutes, then stir in 1 tablespoon of flour made smooth in a little milk, and add 1 quart of milk and let simmer half an hour. Season with salt and paprika, and press through a sieve, reserving half the mushrooms. Add these to the soup, and serve with croutons....
23 minute read
Read Chapter
Read Chapter
MUSHROOM BISQUE
MUSHROOM BISQUE
Take ¼ of a pound of fresh mushrooms, ¾ of a cup of small white beans, the rind of half a lemon, 1 Spanish onion in which 5 cloves have been stuck, a small piece of mace, some parsley and thyme, and, after preparing for cooking, let boil for an hour or more in 2 quarts of water; then press all but a few of the mushrooms through a wire strainer, return to the saucepan, add 2 tablespoons of butter, pepper, and salt, ½ teaspoon of soup browning, and, after cutting them in several pieces, add the re
30 minute read
Read Chapter
Read Chapter
MUSHROOM SOUP
MUSHROOM SOUP
Select mushrooms that are white and firm and small, wash them carefully one at a time with the hands, and put 1 heaping cup of them into 4 cups of milk and let heat, without boiling, for 15 minutes. Then add 1 tablespoon of butter, plenty of salt and pepper, and serve in a hot tureen with crisp crackers....
19 minute read
Read Chapter
Read Chapter
MUSHROOM STEW
MUSHROOM STEW
Strain any one of the vegetable soups for stock, add ½ cup of noodles or “alphabets” fifteen minutes before serving....
8 minute read
Read Chapter
Read Chapter
NOODLE OR ALPHABET SOUP
NOODLE OR ALPHABET SOUP
Chop enough onions to make 4 cups, and put them in a large saucepan with 2 tablespoons of butter and stir them for five minutes; then add 1 small onion with 4 cloves stuck in it, a sprig of parsley, and a bay leaf, cover with 6 or 7 cups of water, add salt and pepper, and let cook gently for three quarters of an hour. Press all through a sieve, and return the liquid to the saucepan; add 1 tablespoon of flour blended with 1 tablespoon of butter, also 2 cups of milk (or half cream), and let boil u
36 minute read
Read Chapter
Read Chapter
CREAM OF ONION SOUP
CREAM OF ONION SOUP
Cut into small pieces 2 cups (1 can) of okra, use 1 can of green peas, 1 of green corn, 1 cup of shell beans, 2 onions, 1 slice of carrot, 1 slice of turnip, 2 tomatoes, and some celery, or use celery salt. Put 2 tablespoons of butter in a frying pan, and when melted add the chopped onion, carrot, and turnip, and cook ten minutes; then put with the okra, celery and beans into 4 cups of water. Cook for one hour, then add salt and pepper and the tomatoes, corn, peas, and celery, and simmer for hal
35 minute read
Read Chapter
Read Chapter
OKRA SOUP
OKRA SOUP
Slice 6 ordinary onions or 3 large Spanish ones, and put in frying pan with 2 heaping tablespoons of butter, and let fry very slowly until the onions are a rich dark brown,—about fifteen minutes; then scrape the contents of the pan into a large marmite, add 1 large tablespoon of butter, some pepper and salt, and nearly fill the casserole with tepid water, or with water in which onions have boiled; cover and let cook slowly half an hour, and then stir in 2 teaspoons of soup browning. Take 4 thick
38 minute read
Read Chapter
Read Chapter
ONION SOUP AU FROMAGE
ONION SOUP AU FROMAGE
Shell half a peck of peas and wash the pods. Put the pods in a large kettle and almost cover with boiling water; let them simmer for half an hour, then strain these out, and put the peas in this water to boil until tender. The length of time this takes depends on the freshness of the peas. Save out 1 cup of the peas and press the remainder, water and all, through a sieve, and add to them 1 pint of milk, then return to the fire. Rub together 1 tablespoon of flour and one of butter and stir into t
45 minute read
Read Chapter
Read Chapter
NEW GREEN PEA SOUP
NEW GREEN PEA SOUP
Put 1 can of peas, 1 chopped onion, and 1 cup of water in a saucepan, and cook twenty minutes. At the same time put 1 quart of milk on the fire in a double boiler. When the milk is hot stir in 1 tablespoon of butter, and as it boils, 1 tablespoon of flour which has been dissolved in a quarter of a cup of milk. Rub the peas through a fine sieve, stir into the milk, season with salt and pepper, add 1 teaspoon of chopped parsley, and serve. Instead of the parsley, chopped mint can be used if the fl
38 minute read
Read Chapter
Read Chapter
CREAM OF GREEN PEA SOUP
CREAM OF GREEN PEA SOUP
Soak 2 cups of peas for twelve hours or more, and then drain and toss them for ten minutes in a saucepan with 1 tablespoon of butter and 1 tablespoon of chopped onion; then add 4 cups of hot water and let cook two hours, and press through a sieve with the water in which they cooked. Add 1 cup of milk and 1 teaspoon of chopped mint (fresh or dried), and 1 tablespoon whipped cream. Season well with salt and pepper....
26 minute read
Read Chapter
Read Chapter
SPLIT GREEN PEA SOUP
SPLIT GREEN PEA SOUP
Slice 3 onions and cook in a scant half cup of butter for ten minutes. Add 1 quart of hot milk and cook slowly another ten minutes. Strain into double boiler, thicken with 1 teaspoon of flour dissolved in a little milk, and just before serving add 2 teaspoons of finely chopped canned pimentos, and salt and pepper. Add 1 tablespoon of cream in serving....
20 minute read
Read Chapter
Read Chapter
PRINCESS SOUP
PRINCESS SOUP
Wash 6 to 9 potatoes and put them in boiling water and boil them from twenty minutes to half an hour, the time depending on their size. Use 1 large onion quartered, with cloves stuck in it, and 2 pieces of celery (or ¼ teaspoon of celery salt or celery seed), some mace, 1 bay leaf, and 6 peppercorns, and put in a double boiler with 1 quart of milk, from which reserve 1 small half cup. Mix 1 tablespoon of flour with the reserved milk, and stir slowly into the milk when it boils, and let cook ten
45 minute read
Read Chapter
Read Chapter
POTATO SOUP
POTATO SOUP
The German potato soup is made by rubbing 6 or 8 well-boiled potatoes through a sieve together with enough of the water in which they were cooked to make sufficient soup, and adding 1 tablespoon of chopped chives (or shallot or onion), 1 teaspoon of chopped parsley, ½ cup of sour cream containing a little lemon juice, or, instead of sour cream, 1 tablespoon of reduced vinegar can be used, with ½ cup of fresh cream. Let simmer for fifteen minutes and serve very hot with croutons....
27 minute read
Read Chapter
Read Chapter
GERMAN POTATO SOUP
GERMAN POTATO SOUP
Put 1 tablespoon of butter in a saucepan, and when melted add 1 large onion chopped fine, stir until browned, then add 3 cups of thinly sliced potatoes and 6 cups of cold water; when the potatoes are cooked to a mush press them through a sieve, add a small piece of butter, pepper, and salt, and 1 teaspoon finely chopped parsley....
20 minute read
Read Chapter
Read Chapter
POTATO SOUP FLORA
POTATO SOUP FLORA
Put ½ cup of rice into 1½ pints of boiling water, and add 2 onions into which 4 cloves are pressed, a piece of celery (or ¼ teaspoon celery seed), one bay leaf, 1 sprig of parsley, 4 peppercorns, and a bit of mace. Let simmer gently for one hour, then turn the soup into a large bowl, pouring it through a fine sieve, and pressing as much through the sieve as possible. Return the contents of the bowl to the saucepan and add 1 pint of milk, 1 teaspoon of salt, 1 tablespoon of butter, and 1 scant ta
39 minute read
Read Chapter
Read Chapter
CREAM OF RICE SOUP
CREAM OF RICE SOUP
Boil 1 cup of rice in 2 quarts of water. Heat the contents of 1 can of tomatoes with 1 bay leaf, 2 slices of onion, and, after fifteen minutes’ cooking, press through a sieve and put in double boiler, and to this add 1 pint of water in which rice has been boiled. When hot put in 1 teaspoon of butter, some pepper, salt, and a dash of celery salt, and 2 tablespoons of the cooked rice, and serve. The boiled rice can be utilised for the same meal, or used later....
29 minute read
Read Chapter
Read Chapter
RICE AND TOMATO SOUP
RICE AND TOMATO SOUP
Put 2 tablespoons of butter in a large saucepan, and when melted add 1 sliced onion and let simmer for five minutes; then stir in 1 tablespoon of flour, and when smooth and browned add 6 cups of water; season well and let cook slowly for three quarters of an hour. In another saucepan put ¼ cup of rice and 2 cups of sliced okra, and strain the hot stock over the rice and okra, season well with salt and pepper, cover closely, and let simmer gently for an hour. If fresh okra is not available the ca
38 minute read
Read Chapter
Read Chapter
RICE-OKRA SOUP
RICE-OKRA SOUP
Use enough salsify to make 4 cups when sliced. Soak in cold water for an hour, then scrape and put in fresh water, containing some lemon juice, for fifteen minutes. The salsify must not be left out of the water, or it will turn dark. Cut in thin slices, and put into a saucepan containing 4 cups of water and ½ cup of milk, and let cook slowly for about an hour, adding 1 teaspoon of salt when it has cooked half the time. Reserve ¼ of a cup of the salsify, and press the remainder, with the stock, t
46 minute read
Read Chapter
Read Chapter
OYSTER PLANT (SALSIFY) SOUP
OYSTER PLANT (SALSIFY) SOUP
Put 1 tablespoon of butter into the frying pan, and when melted add 1 onion chopped fine, and let cook slowly for ten minutes. Put 1 cup of cold prepared spinach into the butter and onion and 1 cup of tomato sauce or tomatoes, and let heat through. Put 2 cups of milk in a double boiler with 1 tablespoon of flour and 1 of butter rubbed together. Add a pinch of soda to the tomato-spinach mixture, press it through a sieve, and stir the purée into the milk when it boils. Season with salt and pepper
31 minute read
Read Chapter
Read Chapter
SPINACH-TOMATO SOUP
SPINACH-TOMATO SOUP
Put the contents of 1 can of spinach in a chopping-bowl and chop it to a fine pulp; then put it in a double boiler with 2 tablespoons of onion juice (grated onion), and some salt and pepper, and 5 or 6 cups of milk. Let all cook together for twenty minutes, then pour through a sieve, pressing the spinach to extract the juice. Return the soup to the double boiler, add 1 tablespoon of butter, re-season with salt and pepper and a pinch of nutmeg or mace, and some celery salt. A tablespoon of whippe
41 minute read
Read Chapter
Read Chapter
CREAM OF SPINACH
CREAM OF SPINACH
Wash 1 quart of sorrel and put it to cook in cold water, remove from the fire in ten minutes and drain and chop fine. Put 2 tablespoons of butter in a saucepan and fry in it when melted 1 small onion chopped fine; then add the sorrel to this and stir for three or four minutes and add 2 cups of cold milk and let simmer for five minutes. Dissolve in 1 cup of milk, 1 teaspoon of sugar and 1 tablespoon of potato flour (or other thickening), and add to the boiling soup; then strain, reheat, and serve
33 minute read
Read Chapter
Read Chapter
FRENCH SORREL SOUP
FRENCH SORREL SOUP
The Germans enrich the above soup by pouring it upon a ½ cup of milk in which the yolks of 2 eggs have been beaten. Do not reverse the process, as it will curdle the soup....
13 minute read
Read Chapter
Read Chapter
GERMAN SORREL SOUP
GERMAN SORREL SOUP
Take 2 cans of peas, reserving ½ cup of them, and put them in a double boiler with 1 onion cut in 4 pieces with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley; cover and let cook for half an hour, then mash the contents of the double boiler with a potato-masher, and add to them 6 cups of water, and when this boils add to the soup 2 tablespoons of butter and 2 of flour rubbed together; stir well and cook fifteen minutes,
39 minute read
Read Chapter
Read Chapter
ST. GERMAIN SOUP
ST. GERMAIN SOUP
Melt 1 tablespoon of butter in a large saucepan, and add to it 1 thinly sliced onion, 2 slices of carrot, 2 slices of turnip, ½ cup of chopped celery (or 1 teaspoon of celery seed may be used instead), and let cook very slowly. Stir frequently, and at the end of ten minutes add 2 cloves, 10 or 12 peppercorns, a small piece of cinnamon, and 1 large bay leaf, and 8 cups (or 2 quarts) of cold water. Cover the saucepan and let the soup cook slowly three quarters of an hour, then strain carefully and
50 minute read
Read Chapter
Read Chapter
SPAGHETTI SOUP
SPAGHETTI SOUP
Put 2 quarts of water in kettle, and when at boiling point add ½ cup of pearl barley, which has been tossed in hot butter in a frying pan for five minutes, and let cook slowly. Cut up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 tablespoons of butter. Chop a sprig of parsley very fine, and put with the other vegetables into the barley and water. Let cook slowly for two hours, season with pepper and salt, and serve. A ½ teaspoon of soup-browning improves the appearance of the broth....
29 minute read
Read Chapter
Read Chapter
SCOTCH BROTH
SCOTCH BROTH
Put 1 tablespoon of butter in a saucepan, and when melted stir into it 3 onions thinly sliced, and let simmer for ten minutes; then add to them the juice from 1 can of tomatoes and 2 of the tomatoes, and let cook slowly for twenty minutes; strain, pressing through a sieve, return to the fire, add 1 tablespoon of butter, some pepper and salt, and stir in 2 well-beaten eggs. Do not let the soup boil after adding the eggs....
25 minute read
Read Chapter
Read Chapter
SPANISH TOMATO SOUP
SPANISH TOMATO SOUP
Put 2 quarts of water into a double boiler, and when it boils add ½ cup of tapioca. Slice 6 large tomatoes (or use 2 cups of strained canned tomatoes), cut 2 onions fine, and fry together until a light brown in 1 tablespoon of butter. Scrape the contents of the pan into the kettle and let simmer slowly for an hour and a half, then season well and serve....
22 minute read
Read Chapter
Read Chapter
TOMATO-TAPIOCA SOUP
TOMATO-TAPIOCA SOUP
Take 2 cups of canned tomatoes, juice and all, mash the large pieces to a pulp, and place in a saucepan with 1½ cups of hot water and a piece of butter the size of an egg, a pinch of pepper, ½ teaspoon of salt, and 1 bay leaf. Let come to a boil, and then add ¼ teaspoon of carbonate of soda, stir for one minute, and add 2 cups of milk. Let boil up and pour in tureen in which is a ½ cup of cracker crumbs very finely rolled. Use this way for ordinary use, or strain to serve in cups....
32 minute read
Read Chapter
Read Chapter
TOMATO CREAM SOUP
TOMATO CREAM SOUP
Put 1 quart of milk and 1 can of corn in a double boiler and let simmer fifteen minutes; then add 1 teaspoon of butter, season well with salt and pepper, and press through a sieve, and put back into the double boiler. Add ½ cup of boiled tomatoes which have been pressed through a sieve, stir together, reheat, and serve....
20 minute read
Read Chapter
Read Chapter
TOMATO AND CORN BISQUE
TOMATO AND CORN BISQUE
Put 1 can of tomatoes, 1 sprig of parsley, 1 onion with 4 cloves stuck in it, 1 tablespoon of salt, 6 peppercorns, and 6 cups of cold water in a saucepan, and let cook slowly for three quarters of an hour; then strain and return to the saucepan, and when boiling again, add ½ cup of macaroni which has been broken into small pieces, and cover and cook for half an hour. Season afresh before serving. Spaghetti or noodles may be used instead of macaroni....
26 minute read
Read Chapter
Read Chapter
TOMATO-MACARONI SOUP
TOMATO-MACARONI SOUP
Let 1 quart can of tomatoes, 2 cups of water (or rice stock), a sprig of parsley, 1 bay leaf, and 1 onion simmer together for fifteen minutes, then press through a sieve and return to the fire to boil. Rub 1 tablespoon of butter and 1 tablespoon of flour together, and stir into the boiling soup until smooth. Add salt, pepper, and a pinch of soda, and serve immediately with croutons. If water in which rice has boiled is used omit the flour and the soda....
27 minute read
Read Chapter
Read Chapter
TOMATO SOUP
TOMATO SOUP
Into 1½ quarts (6 cups) of boiling water put ½ cup of rice; cover and let boil fifteen minutes, then add the contents of 1 can of “tomato-okra” and cook ten minutes more. Reserve 2 okra pods, 2 tomatoes, and 1 tablespoon of rice, and press all the rest through a sieve. Return to the fire, season with salt and pepper, and add the rice and tomatoes and the okra cut in thin slices....
23 minute read
Read Chapter
Read Chapter
TOMATO-OKRA SOUP
TOMATO-OKRA SOUP
Make as above, but strain, reserving a little rice and a little tomato to add later; stir 1 tablespoon of curry paste (or powder) into the soup, reheat, and serve....
11 minute read
Read Chapter
Read Chapter
MULLIGATAWNY SOUP
MULLIGATAWNY SOUP
Cut in tiny squares 1 potato, 1 onion, ½ turnip, 1 carrot, and 1 root of celery. Melt 1 tablespoon of butter in a frying pan, add all the vegetables except the potato, and fry until a delicate brown. Then scrape the contents of the frying pan into a kettle containing 2 quarts of cold water, 1 teaspoon of salt, 3 tablespoons of rice, 1 bay leaf, and a bunch of soup herbs. Let cook slowly for one hour and a half, and then add the potatoes and boil twenty minutes more. Add pepper, a little fresh sa
41 minute read
Read Chapter
Read Chapter
VEGETABLE SOUP. NO. 1
VEGETABLE SOUP. NO. 1
When seasonable another vegetable soup may be made, proceeding as above, but adding cauliflower and young onions instead of carrots, etc., and thinning with 1½ cups of hot milk and adding at the last ½ cup of boiled young peas. Add butter, pepper, and salt, and a spoonful of cream, before serving....
17 minute read
Read Chapter
Read Chapter
VEGETABLE SOUP. NO. 2
VEGETABLE SOUP. NO. 2
Put 1 generous tablespoon of butter in a large saucepan, and fry in the butter when melted ½ cup of chopped onion, and when a golden brown stir in carefully 1 tablespoon of flour, and when smoothed pour on slowly 2 cups of hot water or vegetable stock. Now put in ½ cup each of chopped carrot, turnip, parsnip, and 1 cup of celery, and dredge well with pepper and salt, and cover with boiling water, and let simmer for one hour. Then put in 2 cups of parboiled potatoes, and when the vegetables are s
33 minute read
Read Chapter
Read Chapter
VEGETABLE SOUP. NO. 3
VEGETABLE SOUP. NO. 3
A much more simple but very palatable vegetable soup is made by taking 1 cup of diced carrots and 1 cup of parsnips and 1 can of peas (or fewer peas can be used), covering them with cold water, and after one hour’s boiling adding 2 cups of milk, to which should be added when it boils 1 teaspoon of potato-flour, or other thickening, and, before serving, pepper, salt, and a small piece of butter....
24 minute read
Read Chapter
Read Chapter
VEGETABLE SOUP. NO. 4
VEGETABLE SOUP. NO. 4
Slice and cut in fancy shapes 1 turnip, 1 carrot, 1 sweet potato, the corn from 1 ear of corn, or use 2 tablespoons of canned corn, and strain ½ can of peas, or ½ cup of fresh peas may be used. Put 3 quarts of water in a saucepan, and when boiling add 1 tablespoon of rice and the carrot; let boil for half an hour, then put in the other vegetables and cook for half an hour longer, and add 1 tablespoon of chopped parsley before serving; also season highly with salt and pepper....
30 minute read
Read Chapter
Read Chapter
VEGETABLE SOUP. NO. 5
VEGETABLE SOUP. NO. 5
Melt 3 tablespoons of butter in a saucepan, and add 3 tablespoons each of chopped celery, turnip, and carrot, and 1 tablespoon of minced onion, 4 bay leaves, and 4 blades of mace. Cook together very slowly for twenty minutes, stirring frequently to prevent browning; then shake in 3 tablespoons of flour, and when blended put the contents of the frying pan into a little less than 3 pints of milk made hot in a double boiler. Cook twenty minutes longer, and then season well with salt and pepper, and
43 minute read
Read Chapter
Read Chapter
CREAM OF VEGETABLE SOUP
CREAM OF VEGETABLE SOUP
Slice 3 onions and cover with 2 quarts of cold water, and when it boils add a large vegetable marrow, cut in thin slices. Let simmer slowly for two hours, then rub all through a sieve; mix 1 tablespoon of ground rice, 1 cup of milk, and 1 tablespoon of butter in a saucepan, and when hot add to the soup. Finish with 2 tablespoons of boiled flageolets, or peas, and season well with salt and pepper....
25 minute read
Read Chapter
Read Chapter
PURÉE OF VEGETABLE MARROW (SUMMER SQUASH)
PURÉE OF VEGETABLE MARROW (SUMMER SQUASH)
Wash 1 quart of artichokes, scrape them well, and lay them in salted water to keep them from discolouring, then put them in salted, boiling water which has been whitened with a little milk, and boil for twenty or twenty-five minutes. Drain and arrange in a buttered baking dish; pour over them 3 tablespoons of melted butter, and sprinkle the tops with browned bread crumbs finely rolled, and set them in the oven for five minutes. This dish makes a dainty entremets when served in individual gratin
36 minute read
Read Chapter
Read Chapter
JERUSALEM ARTICHOKES IN BUTTER
JERUSALEM ARTICHOKES IN BUTTER
Prepare the artichokes as in above recipe, arrange them in a large baking dish, or in small individual dishes, cover them with white sauce, sprinkle the top with grated cheese and crumbs, and put them in the oven a few minutes to brown. Prepare the artichokes as in the first recipe, but instead of using melted butter use a little tomato sauce, and sprinkle the artichokes with browned crumbs, and let heat a few moments in the oven before serving. This also is a dainty dish to serve after the soup
34 minute read
Read Chapter
Read Chapter
JERUSALEM ARTICHOKES WITH TOMATO SAUCE
JERUSALEM ARTICHOKES WITH TOMATO SAUCE
Prepare as directed, and in the water in which the artichokes are boiling put 1 large onion and a piece of celery finely chopped. After removing the artichokes take enough of the stock for a sauce, season it nicely, thicken with the yolk of an egg, and strain and pour over the hot artichokes and serve. Boil the artichokes not more than fifteen minutes, cut them into strips ¼ of an inch thick, dry them, dip them in flour, and then in batter, and fry a golden brown in good butter....
33 minute read
Read Chapter
Read Chapter
JERUSALEM ARTICHOKE FRITTERS
JERUSALEM ARTICHOKE FRITTERS
Boil as directed, but do not quite finish cooking; let them cool, slice them and fry in melted butter, adding 1 teaspoon of chopped parsley just before removing from the pan. Scrape and wash 1 quart of Jerusalem artichokes, cut in slices lengthwise, and fry in a frying basket in hot vegetable fat or oil until a golden brown. Serve with a sprinkling of lemon juice, or with Dutch butter and browned crumbs....
27 minute read
Read Chapter
Read Chapter
FRENCH FRIED JERUSALEM ARTICHOKES
FRENCH FRIED JERUSALEM ARTICHOKES
Select small artichokes, or cut them round with a patent cutter, roll them in yolk of egg and then in fine crumbs, place in a frying basket, and fry in hot vegetable fat until a golden brown. Serve very hot, garnished with parsley, and with a tureen of sauce Tartare. Serve alone after soup. Fry artichokes as in foregoing recipe and serve with hot tomato sauce....
25 minute read
Read Chapter
Read Chapter
FRIED ARTICHOKES WITH TOMATO SAUCE
FRIED ARTICHOKES WITH TOMATO SAUCE
Boil the artichokes as directed, but do net let them quite finish cooking, then slice them. Put 1 tablespoon of butter in a frying pan, and when melted add 1 large onion sliced or chopped, and when onions are transparent, but not brown, add the artichokes and fry slowly. Sprinkle with chopped parsley or chives. Boil 1 quart of artichokes as already directed, drain, mash and press through a fine sieve, and stir in 2 tablespoons of melted butter; then stir over a low fire until the moisture is exh
1 minute read
Read Chapter
Read Chapter
JERUSALEM ARTICHOKE PURÉE
JERUSALEM ARTICHOKE PURÉE
Make a sauce with 2 cups of milk, 1 tablespoon of butter mixed with 1 of flour, 2 yolks of eggs, and pepper and salt, and when thickened add 2 tablespoons of sherry, and 3 cups of sliced boiled artichokes, and ½ cup of blanched chopped almonds. Serve on toast or in cases. The globe artichoke is a most delicious addition to a vegetarian menu, and it is not because it is not known to be edible, but because many people do not know how either to eat it or to serve it, that it is not oftener seen in
1 minute read
Read Chapter
Read Chapter
FRENCH OR GLOBE ARTICHOKES
FRENCH OR GLOBE ARTICHOKES
Prepare for cooking as in the above recipe, place in a covered steamer, and let steam forty minutes or until the leaves, when pulled, part easily from the base. Globe artichokes should not look dry and wrinkled when bought, but green and fresh. Put them in cold salted water and a little vinegar for fifteen minutes to cleanse and free from insects, then put them in salted boiling water and boil until the leaves part easily from the base when pulled; this should be in about half an hour, but the t
41 minute read
Read Chapter
Read Chapter
TO BOIL GLOBE ARTICHOKES
TO BOIL GLOBE ARTICHOKES
Cut the stalk from fresh artichokes and trim the leaves to an even length, and boil them for twenty minutes, or until the choke or thistle can be removed neatly. Put 1 tablespoon of butter in a frying pan, and when melted add 2 finely minced shallots (or use chives or onion tops), and 1 teaspoon of chopped parsley, and 1 cup of chopped fresh or canned mushrooms, salt and pepper, and fry all together for five minutes. Fill the artichoke with this, tie the leaves together and set in a pan containi
41 minute read
Read Chapter
Read Chapter
GLOBE ARTICHOKES STUFFED WITH MUSHROOMS
GLOBE ARTICHOKES STUFFED WITH MUSHROOMS
Serve cold boiled artichokes, which have been cut in half and the “thistles” removed, with sauce vinaigrette, which is French dressing to which a little chopped onion or onion juice and chopped parsley have been added. The bottom or solid part of the globe artichoke can be bought preserved in bottles; heat them in their own liquid, drain, and serve hot with Hollandaise sauce, or cold with sauce vinaigrette or mayonnaise....
26 minute read
Read Chapter
Read Chapter
FONDS D’ARTICHAUT
FONDS D’ARTICHAUT
Asparagus should be carefully looked over and washed, and then tied into a bunch with a piece of tape, with all the heads level, then with a very sharp knife an inch or two of the stalks should be so evenly cut off that the bunch will stand upright. Stand the asparagus in a deep saucepan so that the tips are well out of the water, add 1 teaspoon of salt, put a cover on the saucepan, and let cook about half an hour or twenty-five minutes. In this way the tips are sufficiently steamed by the time
59 minute read
Read Chapter
Read Chapter
ASPARAGUS WITH WHITE SAUCE
ASPARAGUS WITH WHITE SAUCE
Proceed exactly as in above recipe, but instead of the white sauce pour a little melted butter over all, and serve with a small tureen of Dutch butter. Take a can of asparagus tips, drain and put in a saucepan with 2 tablespoons of melted butter into which some paprika has been shaken. When hot garnish with diamonds of toast to serve, and sprinkle with salt....
25 minute read
Read Chapter
Read Chapter
HOT ASPARAGUS TIPS
HOT ASPARAGUS TIPS
Open canned asparagus at the bottom, and after draining, ease it from the can, so as to prevent the tips from being injured. Lay the stalks evenly in a shallow enamelled pan, cover with hot water or the juice from the can, and let heat through over a slow fire. Remove after ten minutes’ cooking to a heated flat dish, using a strainer to lift the stalks from the water. Serve with Dutch butter, into which a few browned crumbs have been stirred, or chopped chives can be used instead of crumbs. The
45 minute read
Read Chapter
Read Chapter
ASPARAGUS VINAIGRETTE
ASPARAGUS VINAIGRETTE
Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of grated onion and the drained contents of 1 can of asparagus tips. Let all cook together slowly for five minutes, and season with salt and pepper. Heat 1 can of asparagus tips with 1 tablespoon of melted butter, and to serve, cover with ¾ of a cup of highly seasoned white sauce in which the white of 1 hard-boiled egg has been mixed, after being chopped fine. Sprinkle over the top the yolk of the egg pressed through a si
36 minute read
Read Chapter
Read Chapter
ASPARAGUS TIPS WITH WHITE SAUCE
ASPARAGUS TIPS WITH WHITE SAUCE
Boil 2 cups of asparagus tips in salted water for fifteen minutes, and then drain them; while they are cooking put 1 cup of milk in a double boiler, and when boiling pour some of it on to 2 lightly beaten eggs, stirring vigorously meanwhile, and then put the eggs into the double boiler with the milk, and stir until it begins to thicken. Add 1 teaspoon of butter, ½ teaspoon of salt, and ½ saltspoon of pepper, and remove from the fire. Cut the asparagus tops into half-inch pieces and add them to t
39 minute read
Read Chapter
Read Chapter
ASPARAGUS IN BREAD CASES
ASPARAGUS IN BREAD CASES
Use either fresh green asparagus, or canned asparagus. Cut it into two-inch lengths, and if fresh is used cook in boiling water for ten minutes. Put 2 tablespoons of butter in a frying pan and brown in it ½ cup of bread crumbs and ½ cup of finely chopped roasted peanuts. Roll each bit of asparagus in beaten egg and the crumbs and nut mixture, and arrange in a buttered gratin dish with alternate layers of thick white sauce, seasoning each layer with a little pepper and salt. Cover the top with cr
32 minute read
Read Chapter
Read Chapter
ESCALLOPED ASPARAGUS
ESCALLOPED ASPARAGUS
Peel and core large sour apples. Cut them in thick slices and lay on a well-buttered griddle, and let fry until a light brown; turn, and brown the other side. Pare and core as many tart apples as required, sprinkle with salt, dip in batter, and fry until golden brown in hot fat. Drain on brown paper before serving....
22 minute read
Read Chapter
Read Chapter
APPLE FRITTERS
APPLE FRITTERS
Put bananas unpeeled into boiling water, let boil for ten minutes, then peel and cut in two and serve with melted butter. Peel 3 bananas and cut them in slices either lengthwise or across, and slice 3 or 4 large tomatoes. Put 2 tablespoons of butter in a frying pan, and when melted lay in the bananas and tomatoes and sprinkle well with salt, pepper, and 1 tablespoon of sugar. Let cook slowly, and when browned on the bottom turn and add another sprinkling of sugar, brown again, and serve very hot
32 minute read
Read Chapter
Read Chapter
BANANAS WITH TOMATOES
BANANAS WITH TOMATOES
Pare the bananas required, cut each in half crosswise, and then split each half. Sprinkle with salt and dip in batter and fry until a golden brown in hot fat. Drain on brown paper and serve very hot. Cover with cold water 3 or 4 cups of dry California pea beans, or any small white beans, and let them soak over night. The next morning drain and put on the stove in a large kettle well filled with water, and let cook slowly, with ¼ of a teaspoon of soda added, for half an hour. Put 2 tablespoons of
1 minute read
Read Chapter
Read Chapter
BOSTON BAKED BEANS
BOSTON BAKED BEANS
If fresh beans are used pick them over, remove the ends and “strings,” and boil for half an hour or more; then drain them, and add 1 tablespoon of butter and 2 tablespoons of milk, season with salt and pepper, and serve after ten minutes’ slow cooking. If canned beans are used omit the first long boiling. If fresh beans are used wash, remove the ends and “strings,” and boil for three quarters of an hour, or until tender, in salted water; then drain and add to them 1 tablespoon of butter, and 2 t
39 minute read
Read Chapter
Read Chapter
GOLDEN WAX BEANS
GOLDEN WAX BEANS
Those in glass are the best; drain and put in a double boiler with 1 tablespoon of butter, pepper and salt, and 1 tablespoon of cream. Serve very hot. Pick over 1½ cups of dried beans of any sort, cover with water, and soak ten hours or more. Drain and put in boiling water (or the stock onions or leeks have boiled in), and let cook slowly for two hours, or until tender but unbroken, then drain. Put 2 tablespoons of butter in a frying pan, and when melted add 1 onion chopped fine, and let it cook
47 minute read
Read Chapter
Read Chapter
DRIED BEANS DEUTSCHLAND
DRIED BEANS DEUTSCHLAND
Soak 4 cups of white kidney beans for ten hours, then boil them two hours. Slip the skins off and put them into a saucepan with 1 cup of broth and a bunch of sweet herbs, 1 bay leaf, and 2 tablespoons of Marsala or sherry. Cover and let them cook slowly for thirty minutes. Remove the herbs and stir in 1 tablespoon of butter and 1 tablespoon of flour rubbed well together, stir until smooth, and then pour on 1 cup of cream or milk into which 1 egg has been beaten; continue to stir, add 1 tablespoo
1 minute read
Read Chapter
Read Chapter
BEANS AND CORN ESCALLOPED
BEANS AND CORN ESCALLOPED
Use 3 cups of white haricot beans, soak for several hours, boil two hours in salted water, then drain. Put 1 tablespoon of butter in a saucepan, and when melted add 1 large onion chopped fine and 2 bay leaves. Let cook slowly for eight minutes, then put into the pan the boiled beans, and season with salt and pepper; let heat through, stirring gently, and add 1 cup of tomato sauce two minutes before removing from the fire. Canned brown or red beans may be used, giving the same dish practically wi
30 minute read
Read Chapter
Read Chapter
ITALIAN BEANS
ITALIAN BEANS
Soak for eight or ten hours any sort of large dried beans, then drain them and put them into boiling water two hours or more, or until cooked. One way of testing them is to remove a few and blow on them; if the skins crack they are done. Drain, and put them in a bean-pot or casserole and sprinkle with 2 tablespoons of chopped onion and 2 cups of strained tomatoes, and dredge well with salt. Cover the dish and bake slowly for an hour. A quarter of an hour before taking out, pour over them 1 table
1 minute read
Read Chapter
Read Chapter
LIMA BEANS
LIMA BEANS
Boil 1 quart of beans until tender, salting them well when half cooked. Beat a large tablespoon of butter to a cream, beat in the yolk of 1 egg, 1 tablespoon of finely chopped parsley, 1 saltspoon of black pepper, and 2 teaspoons of lemon juice; when this sauce is well mixed stir it into the beans, taking care not to break them. Cover 2 cups of boiled Lima beans with 1 scant cup of cream, and let simmer in a double boiler for ten minutes; then add 1 teaspoon of butter, and season with salt, pepp
35 minute read
Read Chapter
Read Chapter
CREAMED LIMA BEANS
CREAMED LIMA BEANS
Boil 2 cups of freshly picked Lima beans in 1 quart of water for half an hour, then drain them and add 1 cup of milk, 1 tablespoon of butter, and enough green corn cut from the cob to make 2 cups. Season well, and let simmer for fifteen minutes, and salt again before serving. If canned corn and canned beans are used they need be cooked for only ten minutes. Great care should be taken in washing beets that the small rootlets are not broken or the skin of the beet bruised, as anything which causes
58 minute read
Read Chapter
Read Chapter
BEETS
BEETS
Boil 6 or 7 medium-sized beets until tender, then remove them from the saucepan and place them in cold water; rub the skins off carefully with the hands, and cut them in half-inch cubes. Make a sauce of 2 tablespoons of butter creamed with 2 tablespoons of flour and ½ cup of the water in which the beets were boiled, 2 tablespoons of cream, 2 tablespoons of vinegar, 2 teaspoons of sugar, ½ teaspoon of salt, and 1 saltspoon of pepper. Pour the sauce over the hot beets and serve in a heated deep di
1 minute read
Read Chapter
Read Chapter
VIRGINIA BEETS
VIRGINIA BEETS
Peel hot cooked beets, cut into slices, and toss about for three or four minutes in a saucepan which contains 3 tablespoons of butter to which has been added 1 teaspoon of plain vinegar, or a few drops of tarragon, 2 cloves, and 1 teaspoon of sugar. Make a sauce of 1 tablespoon of butter, when melted add 1 tablespoon of flour, 2 teaspoons of onion juice, ½ teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of lemon juice, and enough hot water to make the sauce the right consistency; then add
36 minute read
Read Chapter
Read Chapter
GERMAN BEETS
GERMAN BEETS
Place slices of cold beets in a deep porcelain or glass receptacle, place some peppercorns among them, and a few allspice, cover with mild vinegar, and let stand ten or twelve hours before using. Brussels sprouts are best if laid for ten minutes, after trimming and looking over, in salted cold water which contains some lemon juice. They should then be drained and put in a large saucepan filled with boiling water containing salt and a pinch of soda. Parboil in this ten minutes, then lift them wit
48 minute read
Read Chapter
Read Chapter
BRUSSELS SPROUTS
BRUSSELS SPROUTS
Put boiled Brussels sprouts in a saucepan with 2 tablespoons of melted butter, to which has been added a tablespoon of lemon juice; stir until hot and add pepper and salt. Trim and wash in cold running water 1 quart of Brussels sprouts; then place them in a saucepan, cover with boiling water, and let them boil for five minutes; then drain and cover with fresh boiling water containing 1 teaspoon of salt. Boil for another twenty-five minutes uncovered , and then drain them. Wash enough celery to m
46 minute read
Read Chapter
Read Chapter
BRUSSELS SPROUTS WITH CELERY
BRUSSELS SPROUTS WITH CELERY
To every cup of Brussels sprouts allow ½ cup of blanched chestnuts which have been cooked for fifteen minutes; put the sprouts and chestnuts together, cook another forty minutes, drain, and serve with white sauce. Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion; when this is beginning to brown add 4 cups of boiled sprouts, and stir together for three or four minutes, unless the sprouts were cold, in which case they should be tossed about with the butte
32 minute read
Read Chapter
Read Chapter
BRUSSELS SPROUTS LYONNAISE
BRUSSELS SPROUTS LYONNAISE
Cover freshly boiled Brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with 1 tablespoon of cream added. Cut stale bread into three-inch squares, and with a sharp knife cut out the centre, leaving a bottom and four sides like a box; brush over with melted butter, and brown in the oven. Serve sprouts prepared in any of the above ways in these cases; the creamed sprouts are perhaps the best served this way....
31 minute read
Read Chapter
Read Chapter
BRUSSELS SPROUTS IN BREAD CASES
BRUSSELS SPROUTS IN BREAD CASES
Wash cabbage carefully after cutting it in half, and let it boil for five minutes in well-salted boiling water; pour this water off and re-cover with fresh boiling water; let cook for half an hour, then add 1 teaspoon of salt, and let finish cooking, which will be in about another half an hour for a medium-sized cabbage. Cabbage should never be covered while boiling, as covering increases the odour in cooking. Cut a cabbage in quarters, wash it thoroughly, and parboil it for five minutes in salt
44 minute read
Read Chapter
Read Chapter
NEW ENGLAND CABBAGE
NEW ENGLAND CABBAGE
Take 4 or 5 cups of shredded white cabbage and put in a frying pan in which 1 tablespoon of butter has been melted. Press the cabbage into the pan, dredge with salt and pepper, and pour over it ½ cup of vinegar and ½ cup of water; cover and let cook very gently for half an hour or somewhat less. Red cabbage can be prepared in this same way, and a pretty dish is made by using equal quantities of red and white cabbage....
27 minute read
Read Chapter
Read Chapter
WESTERN CABBAGE
WESTERN CABBAGE
Put 1 tablespoon of butter in a saucepan, and when melted add 1 onion chopped fine, and after it has cooked gently for ten minutes stir into it 1 cup of boiled rice, ½ cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of pepper, and 1 tablespoon of melted butter. Parboil a small cabbage for fifteen minutes, then separate its leaves, and into each leaf roll 1 tablespoon of the force-meat; pack tightly in a shallow pan, dredge with salt and pepper, and cover with the water in which the cabbage
34 minute read
Read Chapter
Read Chapter
CABBAGE SARMAS
CABBAGE SARMAS
Cut one large cabbage into small pieces, not using the stalk. Wash well and put in a kettle of boiling water with 1 teaspoon of salt and 1 tablespoon of caraway seed. Cook for half an hour uncovered, then add to the cabbage 4 large potatoes peeled and quartered, season afresh with salt, and let cook another twenty minutes. Put 2 tablespoons of butter in a frying pan, and when melted add 1 onion chopped fine and 1 tablespoon of flour; let all cook together until brown, then scrape the contents of
35 minute read
Read Chapter
Read Chapter
CABBAGE LICHTENSTEIN
CABBAGE LICHTENSTEIN
Boil firm white cabbage fifteen minutes, changing the water then for more from the boiling teakettle; continue boiling for half an hour or until tender, then drain and set aside until perfectly cold. Chop fine, season with pepper and salt, add 1 or 2 well-beaten eggs, 1 tablespoon of butter, and ½ cup of rich milk. Stir all well together and bake in a buttered dish until brown. The oven should be moderately hot, and the same care used as in the baking of a custard. Serve in the baking dish. Put
47 minute read
Read Chapter
Read Chapter
COLD SLAW
COLD SLAW
Put 3 or 4 cups of shredded red cabbage into a saucepan with 1 tablespoon of butter, 1 finely chopped apple, and the juice of half a lemon; sprinkle lightly with sugar, season with salt and pepper, cover, and let cook from half to three quarters of an hour. Quarter a red cabbage, remove the stalk parts and wash well, and put it in a kettle containing enough boiling water to cover it. Let boil for three quarters of an hour or until tender, and then drain, gently pressing out all the water. Put 2
50 minute read
Read Chapter
Read Chapter
HUNGARIAN CABBAGE
HUNGARIAN CABBAGE
Chop or shred enough cabbage to make 2 quarts (8 cups) and add to it 1 large onion chopped fine and 1 tablespoon of salt; mix well together and let stand over night in a covered jar. Next day press through a colander to drain, and then place a layer of cabbage in a jar, sprinkle over it a few mustard seeds and 2 or 3 cloves, and proceed in this way until the cabbage is all used. Do not press down. Cover with cider vinegar, and use any time after twenty-four hours. Scrape and wash enough carrots
57 minute read
Read Chapter
Read Chapter
CREAMED CARROTS
CREAMED CARROTS
To 1 quart of cold boiled potatoes, cut in dice, add 1 cup of boiled diced carrots. Put them in a double boiler and cover with 1½ cups of highly seasoned white sauce, to which has been added 1 tablespoon of onion juice and 1 tablespoon of finely chopped parsley; let boil up once and serve. Use boiled carrots cut in dice or fancy shapes and toss them for five minutes in hot butter. Season with salt and pepper, add a little chopped parsley, and serve very hot. Fancy shaped German carrots in glass
35 minute read
Read Chapter
Read Chapter
CARROTS SAUTÉ
CARROTS SAUTÉ
Take 2 cups of diced carrots and boil them in slightly sweetened water about half an hour, or until tender, and let them cool. Put 1 tablespoon of butter into a saucepan, add to it 1 teaspoon of grated onion, and toss together until hot; then add the diced carrots and 1 cup of well-made white sauce. Butter small individual gratin dishes, fill them with the carrot mixture, sprinkle the top with a few lightly browned bread crumbs, then with chopped chives, and set in a hot oven for five minutes. S
53 minute read
Read Chapter
Read Chapter
GLORIFIED CARROTS
GLORIFIED CARROTS
For this, the carrots must be cut into even cones or ovals, and it is convenient to use the imported carrots in glass bottles. If these are used they are already boiled; if fresh carrots are used scrape and wash them and cut out the little shapes with a patent cutter, then boil slowly until tender, but not quite done, and put 2 or 3 cups of them in a frying pan with 2 tablespoons of butter, which has been melted, sprinkle with fine sugar, and stir over a hot fire until they begin to brown; then
39 minute read
Read Chapter
Read Chapter
GLAZED CARROTS
GLAZED CARROTS
Scrape and cut in dice enough carrots to fill a small baking dish; cover with boiling water in which is 1 tablespoon of sugar, and 1 tablespoon of butter, and let cook for half an hour, or until tender. Drain and let them cool, and then arrange them in the baking dish with the following sauce: Melt 3 tablespoons of butter, add 3 tablespoons of flour, and when this is smooth stir into it, using a little at a time, 1 cup of the stock in which the carrots were cooked, ½ cup of cream or milk contain
39 minute read
Read Chapter
Read Chapter
CARROTS DELMONICO
CARROTS DELMONICO
Mix 2 cups of boiled, mashed carrots, 2 tablespoons of chopped onion, fried for five minutes in 1 tablespoon of butter, 1 cup of milk or cream in which 3 egg-yolks are beaten, ½ teaspoon of nutmeg, salt and pepper, and when well blended add lightly with a fork the stiffly beaten whites of the 3 eggs. Sprinkle with bread crumbs and bake to brown about fifteen or twenty minutes. Leave all the green that looks fresh and palatable on the cauliflower, and wash it and let it stand from fifteen minutes
1 minute read
Read Chapter
Read Chapter
CAULIFLOWER
CAULIFLOWER
Boil and drain a cauliflower and serve over it 1 cup of white sauce. Boil a large cauliflower, drain it, and break the sprays apart. Arrange in layers in a buttered baking dish, sprinkling each layer with cheese, and seasoning it with pepper and salt. When the dish is filled pour on 1 cup of white sauce, sprinkle the top with crumbs and cheese, and let bake fifteen minutes to brown....
26 minute read
Read Chapter
Read Chapter
CAULIFLOWER AU GRATIN
CAULIFLOWER AU GRATIN
Boil a cauliflower and drain it, dredge with salt and pepper, and cover the white part with melted butter, and then dust this with browned bread crumbs; pour ¾ of a cup of Dutch butter over it, and let it heat for five minutes in the oven in the shallow gratin dish in which it should be served. Boil and drain a cauliflower and dredge the top with pepper and salt, sprinkle with grated cheese, and pour a little melted butter over it. Set in the oven for five minutes to brown, and serve surrounded
34 minute read
Read Chapter
Read Chapter
ITALIAN CAULIFLOWER
ITALIAN CAULIFLOWER
Boil a cauliflower for twenty-five minutes, or until nearly tender, then drain it and let it cool. When cold separate the sprays and dredge with salt and pepper, then dip in batter, and fry in deep fat until a golden brown. Drain and serve very hot. Scrape and trim 3 or 4 heads of celery, leaving the roots on and cutting the tops off; cut each stalk in half, lengthwise, and into pieces five inches long; wash carefully in running water, and then blanch in boiling water for ten minutes. Drain and
1 minute read
Read Chapter
Read Chapter
CREAMED CELERY
CREAMED CELERY
Prepare celery as above, boil for three quarters of an hour or until tender, drain, and cover with the brown sauce described below, omitting the wine, and serve in an ordinary vegetable dish. Cut celery in four-inch lengths, halving each stalk lengthwise, and leaving the root on, wash well and parboil for ten minutes in salted water or milk, and arrange in a square, covered casserole. Put 2 tablespoons of butter in a saucepan, and when browned add 2 tablespoons of flour. Stir until well dissolve
51 minute read
Read Chapter
Read Chapter
CELERY IN CASSEROLE
CELERY IN CASSEROLE
Cut 2 bunches of celery into two-inch lengths, wash thoroughly, and let blanch in boiling water and milk, using equal quantities of each, for fifteen minutes, then remove the celery and let it cool; add to 1 cup of the milk and water stock 1 tablespoon of butter blended with 1 tablespoon of flour, some pepper and salt, and when smoothed remove from the fire and beat into it vigorously 2 eggs. Arrange the celery in a buttered baking dish, pour the sauce over it, spread the top thickly with crumbs
51 minute read
Read Chapter
Read Chapter
CÊPES IN BLACK BUTTER
CÊPES IN BLACK BUTTER
Sweet corn on the cob, which has been picked within twenty-four hours of the time of using, should be dropped into rapidly boiling, slightly salted water, and boiled not more than eight or ten minutes. To roast sweet corn, leave the husks on the cob, and put in a slow oven and let bake for half an hour. Take off the husks and silk and serve at once. Some think this method of cooking the delicate American vegetable retains the flavour of the corn more than the usual way of boiling it....
32 minute read
Read Chapter
Read Chapter
ROAST CORN
ROAST CORN
Use 6 or 7 ears of sweet corn, and cut each row down the middle with a sharp knife, and then cut the grains from the ear, and add to them 2 cups of milk, 1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 tablespoon of melted butter, and 2 slightly beaten eggs. Put this into a baking dish and bake like a custard, in a slow oven for half an hour, taking care it does not cook too long nor get too hot lest it curdle. Canned corn may be used when fresh is out of season. Bake the prece
43 minute read
Read Chapter
Read Chapter
CORN PUDDING IN TOMATO OR PEPPER CASES
CORN PUDDING IN TOMATO OR PEPPER CASES
Put 1 can of corn into a saucepan with 1 tablespoon of chopped green peppers and ½ cup of milk, and cook slowly for ten minutes; then season with salt and pepper and add 1 tablespoon of butter and serve. This may be put in a baking dish, covered with crumbs, and baked for fifteen minutes. Butter a pudding dish and fill it with alternate layers of boiled or canned corn and tomatoes, and season with salt, pepper, and butter; cover the top with pie-crust and bake in a moderately hot oven for fiftee
46 minute read
Read Chapter
Read Chapter
CORN AND TOMATO PIE
CORN AND TOMATO PIE
Put 1 tablespoon of butter in a saucepan, and when melted add 1 sliced onion, and let cook slowly for five minutes; then add to it 4 cups of potatoes which have been parboiled for five minutes, and then cut in small squares, and 2 cups of boiling water. Let cook for twenty minutes or until the potatoes are tender, then add 1 can of sweet corn, 4 cups of hot milk, 1 tablespoon of butter, and plenty of salt and pepper, and let heat through. Break 8 soda crackers into a deep dish, and pour the chow
32 minute read
Read Chapter
Read Chapter
CORN CHOWDER
CORN CHOWDER
Bake 4 medium-sized sweet potatoes for half an hour, then scrape out the potato and chop it into small bits. Boil 2 ears of green corn for ten minutes, run a sharp knife down each row of grains, cutting them in two, and then cut the corn from the cob and mix it with the chopped sweet potato. Butter six individual gratin dishes and fill them with the mixed corn and potato, sprinkle them with salt, pour 1 tablespoon of melted butter over each, cover with bread crumbs, and let cook for eight or ten
36 minute read
Read Chapter
Read Chapter
RHODE ISLAND ESCALLOP
RHODE ISLAND ESCALLOP
Peel 4 or 5 cucumbers, quarter them, and cover them with boiling salted water, and let them cook from twenty to thirty minutes; then drain, saving the water in which they were cooked. Make a sauce of 2 tablespoons of butter and 2 tablespoons of flour rubbed together, and 2 cups of the water in which the cucumbers were boiled, stir until smooth, and when it boils add the juice of 1 lemon, 1 teaspoon of salt, and some paprika; arrange the cucumbers on slices of toast and serve with the sauce poure
47 minute read
Read Chapter
Read Chapter
STUFFED CUCUMBERS
STUFFED CUCUMBERS
Peel and cut an egg-plant into half-inch slices, dust quickly with salt and pepper, roll in beaten egg-yolk, then in fine bread crumbs, and fry in hot vegetable fat; drain on brown paper and serve very hot. Either serve sauce Tartare with this, or arrange a spoonful on each round of egg-plant. Garnish with sprigs of watercress, celery tops, or parsley. Fry as in foregoing recipe and serve a savoury tomato sauce with the egg-plant. Never soak egg-plant in salt and water, as it takes away its cris
32 minute read
Read Chapter
Read Chapter
FRIED EGG-PLANT WITH TOMATO SAUCE
FRIED EGG-PLANT WITH TOMATO SAUCE
Cut the outside leaves from heads of endive, and wash the endive thoroughly; then drain and put in boiling salted water for fifteen minutes. Drain again and cover with cold water for a few minutes, then chop and put in a saucepan with some butter, allowing 1 tablespoon for each head of endive, cover and let cook slowly for ten minutes, salt well, moisten with cream and sprinkle with paprika, and serve on toast or garnished with triangular pieces of toast....
25 minute read
Read Chapter
Read Chapter
CREAMED ENDIVE
CREAMED ENDIVE
These are very nice if used young, when not much larger than an egg. Parboil them for half an hour, cut them in half, and put them in a frying pan containing melted butter, and fry for fifteen or twenty minutes. Serve over them the butter in which they were cooked, and dredge with salt and pepper. The time required to cook kohlrabi depends largely of course upon the age at which it is picked. Slice kohlrabi, boil twenty minutes or until nearly tender, and arrange in a baking dish in layers with
37 minute read
Read Chapter
Read Chapter
KOHLRABI AU GRATIN
KOHLRABI AU GRATIN
Put 1 tablespoon of butter in a saucepan, and when melted add to it 1 finely chopped onion and let this fry slowly for ten minutes; then add 2 cups of boiled German or Egyptian lentils and ½ cup of brown or German sauce, and when heated through pile into a deep dish; dredge with pepper and salt, cover with pie-crust, and bake in the oven until brown. Wash 2 cups of lentils, soak them two or three hours, and drain them before using. Put them into boiling water well salted, cook until tender, abou
50 minute read
Read Chapter
Read Chapter
LENTILS EGYPTIAN STYLE
LENTILS EGYPTIAN STYLE
Cover 2 cups of lentils with cold water and let them soak two or three hours; drain them and put them in boiling salted water with 1 leek (or 1 onion) and let them cook half an hour, or until tender but not broken. Put 2 tablespoons of butter in a frying pan, and when melted stir into it 2 tablespoons of flour, and let brown; then add 2 finely chopped onions and 2 or 3 tablespoons of vinegar and 2 tablespoons of the water in which the lentils cooked. Mix this sauce with the drained lentils, put
36 minute read
Read Chapter
Read Chapter
GERMAN LENTILS
GERMAN LENTILS
Cut leeks into three-inch lengths, using the tender green part as well as the white; wash the pieces thoroughly in cold running water, then put them in a small saucepan and cover them with boiling salted water, and let them boil for twenty minutes. Make a sauce by melting 1 tablespoon of butter and thickening it with 1 tablespoon of flour, and then adding, 1 tablespoon at a time, enough of the water the leeks were cooked in (about 1 cup) to make the sauce of the right consistency; season with pe
32 minute read
Read Chapter
Read Chapter
LEEKS
LEEKS
Mushrooms should only be used when perfectly fresh and firm; in peeling them take a small knife, and, holding the delicate fringe at the edge of the mushroom between the edge of the knife and the thumb, peel the paper-like skin off, pulling it toward the centre of the mushroom. The stems should be cut or broken off without breaking the cup, and if sound should be scraped and used. When the mushrooms are white and small and freshly picked they can be quickly washed and used without peeling. Peel
52 minute read
Read Chapter
Read Chapter
STEWED MUSHROOMS
STEWED MUSHROOMS
Peel 1 pound of mushrooms and put them in a saucepan, sprinkle with the juice of 1 lemon, add 1 cup of milk, cover, and let simmer gently for ten minutes. Thicken with 1 heaping teaspoon of flour dissolved in a little milk, and add 1 tablespoon of butter and a grating of nutmeg, and let simmer gently for ten minutes more before serving. Instead of lemon juice and milk a cup of sour cream is often used in Germany, and is an acceptable substitute....
27 minute read
Read Chapter
Read Chapter
GERMAN STEWED MUSHROOMS
GERMAN STEWED MUSHROOMS
Use an equal quantity of peeled mushrooms and boiled Italian chestnuts, and heat in a rich brown sauce. Serve, garnished with toast, or in cases, or use in a deep pie with a top crust of biscuit dough. Peel 1 pound of mushrooms, cover them with 2 cups of milk, and let them simmer gently for ten minutes. Lift the mushrooms out with a strainer, and make a sauce of the milk by adding 1 tablespoon of flour, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1 wineglass of sherry, and some salt and
40 minute read
Read Chapter
Read Chapter
MUSHROOMS NEWBURG
MUSHROOMS NEWBURG
Select as many large mushrooms as are required, and, after peeling them, lay each one, cup upward, on rounds of toast which, after toasting, have been dampened by being plunged quickly into hot water; place the toast with the mushrooms upon it into a shallow buttered pan, put a little bit of butter in the cup of each mushroom, sprinkle with salt and pepper, cover with another pan the same size, and let cook eight or ten minutes. Serve at once, with a garnish of parsley or watercress....
28 minute read
Read Chapter
Read Chapter
BAKED MUSHROOMS ON TOAST
BAKED MUSHROOMS ON TOAST
Peel or wash the mushrooms, and put them, cup upward, on a fine wire broiler and let them broil over a hot fire for five or six minutes, putting a pinch of salt in each cup. As soon as hot, remove them from the broiler and serve on hot plates, taking care not to spill the juice which has formed in the cups. Garnish with watercress or parsley. Place carefully cleaned mushrooms, cup upward, on individual gratin dishes, salt each, and place a bit of butter in the cup, and set in a hot oven for ten
40 minute read
Read Chapter
Read Chapter
MUSHROOMS SUR CLOCHE
MUSHROOMS SUR CLOCHE
Put into a French or Italian casserole ½ cup of good butter, and when melted stir into it ¾ of a pound, or a pound, of peeled mushrooms, and dredge well with pepper and salt. Cover the casserole and set it in the oven; after five minutes’ cooking stir the mushrooms, mixing them well with the butter, replace the cover, and repeat the process in another five minutes; let cook ten minutes more, and serve from the casserole on rounds of toast....
26 minute read
Read Chapter
Read Chapter
MUSHROOMS IN CASSEROLE
MUSHROOMS IN CASSEROLE
Select 10 of the largest, most cup-shaped from 1½ pounds of mushrooms. Peel and lay in a shallow pan, cup side up. Take the cleaned stems and the remaining mushrooms and chop fine and put them in the cups; add 1 teaspoon of melted butter, some pepper and salt to each, and let bake ten minutes or until done. Serve on toast garnished with watercress, or under the glass bells already mentioned. Toss truffles in butter in a hot frying pan for five minutes, sprinkle the cups of mushrooms with pepper
39 minute read
Read Chapter
Read Chapter
MUSHROOMS WITH TRUFFLES
MUSHROOMS WITH TRUFFLES
Fill the cups of large mushrooms with French canned peas, which have been tossed for five minutes in hot butter. Season and set in a covered pan in a hot oven for ten minutes, and serve on toast with white or brown sauce, as preferred. Peel 2 medium-sized onions and chop them fine, and put them in a casserole, or saucepan, with 1 tablespoon of melted butter. Let them cook slowly for ten minutes, then add 1 pound of mushrooms, which have been carefully washed or peeled, and another tablespoon of
43 minute read
Read Chapter
Read Chapter
MUSHROOMS WITH ONIONS
MUSHROOMS WITH ONIONS
Put 2 tablespoons of butter in a porcelain casserole, or in a saucepan, and when melted put with it 1 pound of peeled or washed mushrooms; let simmer gently for ten minutes, then add to them 2 hard-boiled eggs, cut in slices, and half a cup of cream. This recipe also is available for a deep pie; put in a baking dish, cover with crust, and bake until slightly browned. Drain the mushrooms from 1 can, and cut them in half. Use the liquid from the can augmented with water, if necessary, to make brow
55 minute read
Read Chapter
Read Chapter
CANNED MUSHROOMS
CANNED MUSHROOMS
Open a can of button mushrooms, drain them, and cut the buttons in half, if very large, and reserve the liquid. Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of grated onion, 2 bay leaves, 2 cloves, 2 peppercorns, and 2 allspice. Let all cook together slowly for five minutes, then pour on the liquid from the mushrooms, with enough milk added to make 2 cups, season with salt, and let simmer for ten minutes; then add 1 tablespoon of flour creamed with 1 tablespoon of b
39 minute read
Read Chapter
Read Chapter
CANNED MUSHROOMS CZARINA
CANNED MUSHROOMS CZARINA
Pour good clear, well-strained boiling vegetable stock onto dissolved vegetable gelatine or arrowroot, using about 1 tablespoon to every 2 cups of liquid. Season well with salt and pepper, and add 1 can of button mushrooms, halved, when the jelly is somewhat set so that they will remain in place evenly dispersed. Line a mould with chopped parsley and slices of pickled walnuts, pour the jelly into it, and serve, when set, ice-cold, with any savoury cold sauce or pickles. A few chopped nuts may be
28 minute read
Read Chapter
Read Chapter
MUSHROOM LOAF
MUSHROOM LOAF
Cut the ends off the pods of young okra, boil for one hour in salted water, then drain and reheat in a saucepan with some melted butter. The okra can be used as a garnish to boiled rice. Canned okra needs only to be boiled five minutes, drained, seasoned, and tossed about in hot butter in a frying pan for two or three minutes before serving. Cut good firm tomatoes in half, season well and broil, then serve with a garnish of stewed okra....
30 minute read
Read Chapter
Read Chapter
OKRA AND GRILLED TOMATOES
OKRA AND GRILLED TOMATOES
If fresh okra is used prepare as in stewed okra recipe, and if canned okra is used drain and heat in boiling salted water. Put 1 tablespoon of butter in a frying pan, and when melted lift the okra from the boiling water and place it in the frying pan; season well with salt and pepper and then cover with 1 cup of tomato sauce, and, when thoroughly heated through, serve. Arrange alternate layers of sliced canned okra and tomato in a well buttered baking dish, separating them with layers of boiled
41 minute read
Read Chapter
Read Chapter
OKRA AND TOMATO ESCALLOP
OKRA AND TOMATO ESCALLOP
Peel onions under cold water and they will not bring tears to the eyes. They should then be put in rapidly boiling water, and this changed after the first five minutes of cooking; then put in fresh boiling water, salt added, and cooked for from half an hour to forty minutes. If onions are not covered when boiling the odour will be less noticeable. Serve boiled onions with parsley butter, or, after draining, cover with milk, add butter, pepper, and salt, and let boil up once before serving. Use o
40 minute read
Read Chapter
Read Chapter
CREAMED ONIONS
CREAMED ONIONS
Serve small boiled onions, which have cooked until tender, but not broken, with any hot sauce,—tomato, brown, mushroom, etc. Prepare as for creamed onions, making a white sauce of the milk, or milk and water, in which the onions have been boiled. The onions can be left whole, or somewhat broken up in the sauce. Fill a buttered baking dish with onions and sauce, dust the top with grated cheese, and let heat in the oven five or six minutes. The bottled Parmesan cheese is convenient, but is never a
34 minute read
Read Chapter
Read Chapter
ONIONS AU GRATIN
ONIONS AU GRATIN
Arrange boiled onions, which are not broken at all by boiling, in a buttered baking dish, baste well with melted butter, and dredge with grated cheese, and set in the oven a few moments to brown; serve in the same dish or remove to a small platter and garnish with green, or use as a garnish to a dish of other vegetables. Mashed potatoes piled high (browned on top with salamander or under flame in gas oven) surrounded with these onions makes an attractive dish. Escalloped onions are made like Oni
36 minute read
Read Chapter
Read Chapter
ESCALLOPED ONIONS
ESCALLOPED ONIONS
Peel as many onions as required and parboil them for ten or fifteen minutes in salted water. Drain and dry, and when cooled somewhat remove the inside and fill with chopped chestnuts which have been tossed in hot butter for fifteen minutes; season well with salt and pepper, and, if liked, a little sage; arrange in a buttered baking dish, and bake for half an hour, covering them for the first fifteen minutes. If they seem too dry, baste with a little cream or onion stock and melted butter....
28 minute read
Read Chapter
Read Chapter
BAKED ONIONS WITH CHESTNUTS
BAKED ONIONS WITH CHESTNUTS
Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of flour, stir until smooth, and then add gradually 1 cup of milk, and season with paprika and salt. Let boil, then add ½ cup of stale bread crumbs, 1 teaspoon of chopped parsley, 1½ cups of cold boiled onions chopped fine, and the yolks of 2 eggs well beaten. Mix thoroughly, then add the stiffly beaten whites of the 2 eggs, and mix them gently through the onion mixture with a fork. Put in a buttered baking dish, or in in
34 minute read
Read Chapter
Read Chapter
ONION SOUFFLÉ
ONION SOUFFLÉ
Peel 6 or 8 small onions, and parboil them for fifteen minutes in salted water. Put 2 tablespoons of butter in a saucepan or a baking dish, with 1 tablespoon of chopped parsley and 1 tablespoon of chopped celery, 2 cloves, 1 bay leaf, ¼ of a cup of claret, 1 cup of brown sauce, the juice of 1 lemon, pepper and salt. Set the onions in this, cover, and let cook very gently for half an hour or until tender. Remove the bay leaf and serve with the sauce....
28 minute read
Read Chapter
Read Chapter
BORDEAUX ONIONS
BORDEAUX ONIONS
Place alternate layers of fresh onions, sliced, and fresh tomatoes in a buttered baking dish, covering each layer with crumbs, butter, pepper and salt. Put 1½ cups of water over and bake for about an hour in a slow oven. Or use boiled onions and canned tomatoes, dampen with the juice from the tomatoes, and cook twenty minutes. Fill a large bean-pot (or a high earthenware covered jar marmite) with small Bermuda onions, two inches in diameter. The onions should be left whole, but a sharp knife can
1 minute read
Read Chapter
Read Chapter
ONIONS BEATRICE
ONIONS BEATRICE
Boil the onions fifteen or twenty minutes and then remove the hearts, leaving the outsides as cases for a filling. Make the stuffing of bread or cracker crumbs mixed with the chopped centres of the onions, plenty of salt and pepper, and a little chopped tomato (or tomato sauce), or some chopped green peppers, or canned pimentos, or use both tomato and peppers. Fill the onion cases, and arrange in a buttered baking dish; sprinkle with 2 tablespoons of melted butter, set the pan in water, and bake
43 minute read
Read Chapter
Read Chapter
STUFFED ONIONS
STUFFED ONIONS
Peel the onions and cut into thin slices, and when a generous tablespoon of butter has slowly melted in a frying pan, put the onions in and let them simmer over as low a fire as will keep them cooking; stir them frequently and serve when transparent and turning a golden brown. Fried onions can be served alone or as a garnish to heaped up mashed potatoes. They are saved from their extreme commonplaceness by being arranged in a gratin dish, not over an inch high, dusted with a sprinkling of crumbs
48 minute read
Read Chapter
Read Chapter
FRENCH FRIED ONIONS
FRENCH FRIED ONIONS
Make potato cradles as directed, dredge with salt, and fill with fried or French-fried onions. Peel small, round, pickling onions, parboil them ten minutes, drain, roll in flour, and fry in deep fat. Serve as a garnish to other vegetables or in stews....
18 minute read
Read Chapter
Read Chapter
SMALL ONIONS
SMALL ONIONS
These are nice used either as a garnish to another dish (vegetable croquettes, mashed potatoes, etc.) or alone. Small onions should be used, or onion hearts, and taken from the water before they are quite cooked; then put in an enamelled pan in which is 1 tablespoon of butter which has been slowly melted; toss them about in this, and sprinkle with powdered sugar. When they begin to brown add 1 tablespoon of the water in which they were boiled, and as this is taken up add a little more, and peppe
44 minute read
Read Chapter
Read Chapter
ONIONS AND APPLES
ONIONS AND APPLES
Wash and scrape 6 or 7 parsnips, cut them in half, lengthwise, and put them in cold water for half an hour. Drain them, and put them in a saucepan of boiling water containing 1 teaspoon of salt, and let them boil for about three quarters of an hour. While they are finishing cooking, prepare a sauce with 1 tablespoon of butter and 1 tablespoon of flour rubbed together, and put in a saucepan over a slow fire. When melted and smooth add, a spoonful at a time, some of the stock in which the parsnips
38 minute read
Read Chapter
Read Chapter
BOILED PARSNIPS IN SAUCE
BOILED PARSNIPS IN SAUCE
Scrape and wash the parsnips, and cut them in eighths, lengthwise, and then in half. Put them in boiling water, salt well, and let them cook for about three quarters of an hour. Drain and serve with ½ cup melted butter poured over them, which contains 1 tablespoon of chopped parsley. Slice cold boiled parsnips lengthwise, dredge with salt, and fry in buttered pan or griddle until a golden brown, turning with a pancake turner....
27 minute read
Read Chapter
Read Chapter
FRIED PARSNIPS
FRIED PARSNIPS
Use cold boiled parsnips, cut in any shape desired,—balls, or long strips,—and put them in a frying basket, and fry in hot fat until brown. Drain, and dredge with salt to serve. Use boiled parsnips, cut each in 3 slices, lengthwise, dip in melted butter, broil until brown, and sprinkle with salt before serving....
21 minute read
Read Chapter
Read Chapter
BROILED PARSNIPS
BROILED PARSNIPS
Newly picked green peas should be shelled and put in a double-boiler with a little salt, and 1 teaspoon or more of sugar, and no water. Cover closely and keep water in under pan boiling for about three quarters of an hour. Add a little butter before serving. Cook peas as in the above recipe adding a few lettuce leaves which have been washed and cut in strips. Drain them before adding butter and salt....
27 minute read
Read Chapter
Read Chapter
GREEN PEAS PAYSANNE
GREEN PEAS PAYSANNE
Canned peas should be slowly cooked in their own stock for ten minutes, drained, and seasoned with butter, pepper and salt, and a little milk or cream added to them. Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion; let simmer for five minutes, then add 1 can of peas, drained of their juice, and ¼ of a cup of cream or milk; season well with salt and pepper, and serve after ten minutes’ slow cooking....
30 minute read
Read Chapter
Read Chapter
CANNED PEAS WITH ONION
CANNED PEAS WITH ONION
Slice the stem-end from sweet peppers, cut out the insides, and fill with a mixture made of 1 cup of fine crumbs, 1 grated onion, ½ cup of chopped nuts, 1 teaspoon of salt, and 2 tablespoons of melted butter. Set in a pan containing a little water and melted butter, and bake from twenty minutes to half an hour, basting occasionally. Peppers can be parboiled for ten minutes before stuffing, but though softer they lose their colour to some extent. Cut the stem-end from sweet peppers, remove the in
41 minute read
Read Chapter
Read Chapter
PEPPERS STUFFED WITH MUSHROOMS
PEPPERS STUFFED WITH MUSHROOMS
Cut the stem-end from sweet green peppers, remove the inside, fill with boiled rice and chopped tomato in equal proportions, and season well with pepper and salt. A few chopped mushrooms, olives, or boiled eggs may be added to the filling. Bake from twenty to thirty minutes, basting with butter and water. Parboil 6 green peppers for five minutes, first having cut off the stem-end and removed the seeds. Put 2 tablespoons of butter in a frying pan, and when melted add 1 finely chopped onion, and l
57 minute read
Read Chapter
Read Chapter
GREEN PEPPERS WITH EGG
GREEN PEPPERS WITH EGG
Cut a slice from the end of sweet peppers, remove the inside, and fill with canned corn, well salted; replace the ends and bake. Peppers, like tomatoes, may be filled in so many ways that it is useless to endeavour to enumerate them, for the ingenious cook can multiply them without end. Cut enough sweet corn from the cob to make 3 cups. Take 2 or 3 sweet green peppers and remove the insides, then slice them in very thin circles and arrange a layer of the corn in a buttered baking dish, salt it,
54 minute read
Read Chapter
Read Chapter
ESCALLOP OF PEPPERS AND CORN
ESCALLOP OF PEPPERS AND CORN
Remove the seeds from 6 sweet green peppers, cut the pods in squares about half an inch across. Put 1 tablespoon of butter in a frying pan, and when melted add 1 sliced onion, and let simmer for two or three minutes; then put into the pan the cut-up peppers, and fry for ten minutes. Add ½ cup of brown or tomato sauce and serve on toast with boiled rice, or on flat rice cakes. Put the pimentos from 1 can into 2 cups of white sauce, and let cook in a double boiler for ten minutes. Add 1 tablespoon
37 minute read
Read Chapter
Read Chapter
CREAMED PIMENTOS
CREAMED PIMENTOS
Remove the pimentos from the can, and with a sharp knife cut them open on one side and open them out. Arrange the flat pieces thus made on a large plate or board, with the inner part up, and spread with finely chopped onion, sprinkle with salt and celery salt, and roll into firm rolls. Place these in a well-buttered tin, add a little hot water, cover, and set in a hot oven for ten minutes; then uncover, add 1 tablespoon of butter, and when it melts baste the pimentos with it. Let them cook five
34 minute read
Read Chapter
Read Chapter
ROLLED PIMENTOS
ROLLED PIMENTOS
Split the pimentos with a sharp knife, salt the inner part, then roll each around a pod of freshly boiled or canned okra. Place in a well-buttered pan, add a little hot water, and let cook ten minutes covered, and five uncovered. Add more butter during the last five minutes, baste the rolls, and serve with the butter poured over them, or with tomato sauce. Lay the large flat pimentos from a can on a platter, and slide into each a slice of tomato which has been sprinkled with salt and celery salt
36 minute read
Read Chapter
Read Chapter
PIMENTOS WITH TOMATO
PIMENTOS WITH TOMATO
Between the good cooks who contend that a potato is never properly “boiled” if it is boiled at all, and those who either cook potatoes in a steamer, or put them in cold water which is carefully watched to see that it does not actually boil, cooking thus until the potatoes are tender, and those who drop them into rapidly boiling salted water, letting them boil hard until done, there is wide latitude for individual preference. I would advise those who do not have potatoes served on the table which
49 minute read
Read Chapter
Read Chapter
POTATOES
POTATOES
Having boiled or steamed the required number of potatoes, peel them as expeditiously as possible and break them up in a hot saucepan; mash and then beat them vigorously with a wooden spoon or a fork, add a generous piece of butter, dredge with salt and a little pepper, and beat them until they are light; then moisten slightly with a very little hot milk or cream, beat them for a moment more, and serve very hot. Put into a saucepan 3 or 4 cups of warm mashed potato and 1 tablespoon butter. Add th
45 minute read
Read Chapter
Read Chapter
POTATO SOUFFLÉ
POTATO SOUFFLÉ
Select large potatoes, scrub them and let them bake until mealy, which will be in from half an hour to three quarters, then cut them in half, lengthwise, and carefully scrape out the potato, laying aside the skins to use as cases. Mash the potatoes with a wire potato-masher, add 1 tablespoon of butter for every 5 potatoes used, and season well with salt and pepper. Beat the whites of eggs very stiff, allowing 2 to every 5 potatoes, and mix them lightly through the potato with a fork; fill the po
39 minute read
Read Chapter
Read Chapter
MASHED POTATO SOUFFLÉ IN CASES
MASHED POTATO SOUFFLÉ IN CASES
Break up well-boiled dry potatoes with a fork, dredge with salt and pepper, and press through a sieve or a so-called “ricer” into a hot serving dish. Boil 6 large potatoes, press them through a sieve, and add 3 lightly beaten eggs, 2 teaspoons of flour creamed with 1 tablespoon of butter, 1 teaspoon of salt, and 2 cups of milk. Beat well together, and drop from a large spoon into deep, hot fat; they will rise to the top a light brown when done. Chopped chives or chopped parsley may be added to t
34 minute read
Read Chapter
Read Chapter
RICED POTATO FRITTERS
RICED POTATO FRITTERS
To 4 or 5 cups of mashed potato add 1 cup of boiled onion minced to a pulp, 1 tablespoon of butter, 1 tablespoon of cream, some pepper and salt; beat lightly together, and before serving brown the top for a moment in the oven. Select potatoes of uniform size, scrub them well, place in a hot oven until they yield to pressure of the fingers, which will be in most cases in about three quarters of an hour. They should not stand after baking, and should be served in an open dish. A baked potato that
39 minute read
Read Chapter
Read Chapter
BAKED POTATOES
BAKED POTATOES
Pare small, round potatoes, and lay them in cold water. Put 2 tablespoons of butter in a shallow baking pan, and let it melt in the oven; then wipe the potatoes, and lay them in the pan, rolling each in the hot butter. Let them cook in a moderate oven from one half to three quarters of an hour, and baste them during the cooking five or six times with the butter. Sprinkle with salt before serving. Peel several smooth oval potatoes and cut in half, lengthwise. Dig out a small hole in the centre of
45 minute read
Read Chapter
Read Chapter
DENVER POTATOES
DENVER POTATOES
Cut cold boiled potatoes lengthwise into quarter-inch slices, dip each in flour, and lay in a folding broiler. Broil until evenly browned on both sides, sprinkle with salt and pepper, and serve on a hot dish with a bit of butter on each, or as a garnish to other vegetables. Peel and trim the required number of potatoes to a uniform size, cut both ends straight across, and then slice the potatoes into slices about 1⁄16 of an inch thick, and drop them into cold water for about half an hour, and t
1 minute read
Read Chapter
Read Chapter
FRIED POTATOES SOUFFLÉ
FRIED POTATOES SOUFFLÉ
Use very small new potatoes, and, after boiling them, roll in egg and cracker crumbs, and fry in hot, deep fat. Use alone or as a garnish to baked tomatoes. Peel potatoes which are of medium size and cut into even eighths, lengthwise, and then let them lie in cold water for fifteen minutes; then dry them between the folds of a clean cloth, and put in a frying basket. Immerse slowly in hot fat, and fry until a golden brown; drain at once, and dredge with salt....
31 minute read
Read Chapter
Read Chapter
FRENCH-FRIED POTATOES
FRENCH-FRIED POTATOES
Cut potatoes into thin slices with a potato cutter, lay in cold water twenty minutes, dry, and fry in deep, hot fat until crisp. Drain from the fat onto brown paper, dredge with salt, and serve very hot. These are cooked exactly like French-fried potatoes, except that the little vegetable cutter, which cuts tiny globes of potato, is used to form the shapes. Some care must be taken to use strength enough with the cutter to make it cut perfectly round balls....
28 minute read
Read Chapter
Read Chapter
POTATOES PARISIAN
POTATOES PARISIAN
Peel 4 or 5 potatoes and then cut them with a patent vegetable cutter in strings; lay them in very cold water for twenty minutes, drain, and put in a frying basket, and slowly immerse in hot fat, and let them fry until a golden brown. Drain, and dredge with salt before serving. Peel, wash, and dry potatoes of uniform size and shape. Cut in two, lengthwise, and scoop out the inside, and fry the potato cases in hot fat until brown; then drain and sprinkle with salt. Serve hot peas heaped up in eac
34 minute read
Read Chapter
Read Chapter
POTATO CRADLES
POTATO CRADLES
Take 5 or 6 cold boiled potatoes and cut them in slices. Put 1 tablespoon of butter in a frying pan, and when it is melted add 2 thinly sliced, medium-sized onions, and fry these, letting them cook very slowly ten minutes; then season with pepper and salt and add the sliced potatoes, and let these fry slowly, turning with a knife until they are a golden brown; season afresh with pepper and salt, and add 1 tablespoon of finely chopped parsley before serving. These potatoes will take a great deal
53 minute read
Read Chapter
Read Chapter
GERMAN FRIED POTATOES
GERMAN FRIED POTATOES
Fry cold sliced or diced potatoes, and when browned add ½ teaspoon of onion juice or extract, then arrange in a buttered baking dish in layers with grated cheese, pepper, salt, and some butter in each layer, cover the top with a few brown crumbs and chopped parsley or chives, and let heat a few minutes in the oven. Chopped chives can be arranged with the layers of potato if the flavour is liked. Put 2 tablespoons of butter into a saucepan, and when melted add 1 tablespoon of minced parsley and p
42 minute read
Read Chapter
Read Chapter
CREAMED POTATOES
CREAMED POTATOES
Boil 10 or 12 medium-sized potatoes in their skins, and after peeling slice them in slices ¼ of an inch thick. While the potatoes are boiling make a sauce of 2 cups of milk, the juice of 1 onion, salt and pepper, 2 tablespoons of butter, and 1 tablespoon of thickening flour. Butter a baking dish, and arrange a layer of potatoes, cover with sauce, then put another layer of potatoes, and so continue until the dish is filled. Then cut 2 hard-boiled eggs in neat slices, arrange them over the top, sp
34 minute read
Read Chapter
Read Chapter
ESCALLOPED POTATOES
ESCALLOPED POTATOES
For a large baking dish 4 cups of cold boiled diced potatoes will be required. Butter a baking dish, and put a layer of potatoes an inch deep in the bottom, and cover this with well made white sauce, and sprinkle slightly with salt and pepper; then add another layer of potato, and white sauce, and seasoning, and so on, until the dish is heaping full, and then sprinkle the top with grated cheese, and let brown well in a hot oven. Butter a baking dish well, and place in it alternate layers of slic
42 minute read
Read Chapter
Read Chapter
OAK HILL POTATOES
OAK HILL POTATOES
Put 2 tablespoons of butter in a deep saucepan, and when melted stir into it, with a flat-ended wooden spoon, 2 tablespoons of flour and let brown, then add 2 tablespoons of vinegar and use 2 cups of boiling water or vegetable stock in making this into a smooth sauce. Add ½ an onion, sliced, 2 cloves, 2 allspice, a piece of thin lemon peel, 1 tablespoon of lemon juice, and let cook very slowly, stirring for ten minutes. Then add more vegetable stock or boiling water to make a thin sauce and stra
42 minute read
Read Chapter
Read Chapter
HEILBRONN POTATOES
HEILBRONN POTATOES
Chop 6 cold boiled potatoes, and crush with a potato masher (or use cold mashed potato); add to them 1 tablespoon of mixed herbs, 1 teaspoon of chopped onions, pepper, salt, 1 tablespoon of melted butter, and 1 beaten egg; mould into flat cakes, and put in a frying pan containing 1 tablespoon of melted butter; brown, and turn with a pancake turner to brown the other side. Put 8 cold boiled potatoes and 2 medium-sized onions in a chopping bowl and chop them fine. Melt 1 tablespoon of butter in a
54 minute read
Read Chapter
Read Chapter
POTATO HASH
POTATO HASH
Butter a frying pan with 1 teaspoon of butter, and cover the bottom of the pan with sliced cold boiled potatoes laid flat; let these fry a few moments, then pour over them 2 well-beaten eggs and 1 tablespoon of chopped parsley or chives, season well with salt and pepper, and turn from the pan when browned. Chop 1 good-sized onion very fine, and fry in 2 tablespoons of butter until transparent and cooked, but not brown; then remove most of the onion with a strainer, pressing the juice from it int
43 minute read
Read Chapter
Read Chapter
CURRIED POTATOES
CURRIED POTATOES
Put in a saucepan 1 generous tablespoon of butter and 1 cup of milk; when hot add some cold potatoes cut in dice, season with pepper, salt, and a few drops of onion juice. Let them get thoroughly hot, then add the beaten yolks of 2 eggs, stir constantly until thick. Great care must be taken not to let it cook too long or the sauce will curdle. Add a little chopped parsley before serving. Boil 6 potatoes, peel them, and let them dry in a warm place on the stove. Put 1 tablespoon of butter into a
45 minute read
Read Chapter
Read Chapter
POTATOES RENNEQUIN
POTATOES RENNEQUIN
Mince or chop fine 5 or 6 peeled raw potatoes, and toss in a saucepan with 2 tablespoons of butter until cooked. Place a layer of these in a buttered baking dish, season with salt and pepper, and sprinkle with grated cheese; then add another layer of potatoes, and proceed thus until the dish is full. Pour melted butter over and let brown in the oven. Peel and slice very thinly 5 or 6 medium-sized potatoes and 3 or 4 onions, and arrange them in layers in a buttered baking dish, dotting them with
50 minute read
Read Chapter
Read Chapter
ESCALLOPED POTATO AND ONION
ESCALLOPED POTATO AND ONION
Scrub small new potatoes with a stiff brush, and boil or steam them for twenty-five minutes, and serve them with melted butter to which a teaspoon or more of finely chopped parsley has been added. Scrub small new potatoes with a stiff brush which will remove the skins, and boil or steam them about twenty-five minutes; then cover them with a highly seasoned white sauce....
25 minute read
Read Chapter
Read Chapter
CREAMED NEW POTATOES
CREAMED NEW POTATOES
Scrub the skin from small new potatoes, and cook in salted boiling water about twenty minutes or until tender. Make a white sauce of 1 tablespoon of flour, 1 tablespoon butter, and 1 cup of milk seasoned highly with salt and pepper, and, after arranging the boiled potatoes in a baking dish or casserole, pour the sauce over them, and on the top of all pour 1 well-beaten egg. Put the dish in the oven and let it stay just long enough to set the egg. Sprinkle with chopped parsley before sending to t
50 minute read
Read Chapter
Read Chapter
MOCK NEW POTATOES
MOCK NEW POTATOES
As the skin of sweet potatoes does not come off well after cooking it is best to peel them before baking or boiling. Select large sweet potatoes, put them in boiling water, and let them boil from half to three quarters of an hour. Peel them and arrange them in a hot dish, with ½ cup of melted butter poured over them. Wash and peel the sweet potatoes and put them in the oven. A medium-sized potato will take about forty minutes to bake....
31 minute read
Read Chapter
Read Chapter
BAKED SWEET POTATOES
BAKED SWEET POTATOES
Peel and boil 6 or 7 sweet potatoes, drain off all the water, and then mash with a wire potato-masher in the saucepan in which they were cooked; mix with them while hot 2 tablespoons of good butter, and dredge generously with salt, and serve very hot. Mix with mashed sweet potatoes when slightly cooled the beaten yolks of 2 eggs and then the stiff whites of the eggs. Heap in a buttered baking dish and let brown in the oven....
30 minute read
Read Chapter
Read Chapter
SWEET POTATO SOUFFLÉ
SWEET POTATO SOUFFLÉ
Slice what will make 4 or 5 cups of cold boiled sweet potatoes, butter a baking dish, and arrange a layer of potatoes in the bottom, making it an inch thick. Sprinkle with salt, pepper, and dot well with butter. Then arrange another layer, proceed as before, and so on until the dish is filled. Then pour over all ½ cup of water in which 2 tablespoons of sugar are dissolved. Put the dish in the oven, and in ten minutes baste with 2 tablespoons of water. Let cook five minutes more or until browned
49 minute read
Read Chapter
Read Chapter
STUFFED SWEET POTATOES
STUFFED SWEET POTATOES
Bake 4 large sweet potatoes, then scrape the inside from them, and beat into it lightly with a fork 2 tablespoons of butter, 2 tablespoons of sugar, 3 well-beaten eggs, 1 cup of warm milk, a saltspoon of salt, and a pinch of mixed spice. Line a baking dish with pastry, fill with the potato, and bake for twenty minutes. Boil 4 or 5 sweet potatoes for half an hour or until cooked. Line a large baking dish with pie-crust, slice the potatoes lengthwise while still hot, and put a layer of them on the
56 minute read
Read Chapter
Read Chapter
TEXAS SWEET POTATO PIE
TEXAS SWEET POTATO PIE
Peel 6 or 8 medium-sized sweet potatoes, quarter them lengthwise, and lay them in a large saucepan having rounded sides. Add to the potatoes 2 heaping tablespoons of butter, and 3 heaping tablespoons of granulated sugar, and 2 or 3 tablespoons of water, and stir until the sugar and butter are dissolved. Cover closely and let them cook for four or five minutes undisturbed, then stir again with a wooden spoon, being careful to see that the syrup is not sticking on the bottom, re-cover, and from no
50 minute read
Read Chapter
Read Chapter
MARYLAND SWEET POTATOES
MARYLAND SWEET POTATOES
Lay pared sweet potatoes cut in slices in a buttered baking dish with a cover. Sprinkle each layer with brown sugar, salt and pepper and cinnamon, and dot with bits of butter. Pour in ½ cup of boiling water for ½ dozen potatoes and baste while cooking. Cook moderately until tender, from half an hour to three quarters, depending on the heat of the oven. The cinnamon can be omitted if not liked. Cut cold boiled sweet potatoes in slices, lengthwise, and lay them on a buttered griddle; when browned
37 minute read
Read Chapter
Read Chapter
GRIDDLED SWEET POTATOES
GRIDDLED SWEET POTATOES
Cut cold boiled sweet potatoes in half-inch squares and fry them in melted butter. Salt well, and stir with a knife, and let brown as much as possible without burning. Cut cold boiled sweet potatoes in sixths, lengthwise, place in a frying basket, and fry for about five minutes, or until well browned. Drain and sprinkle with salt....
23 minute read
Read Chapter
Read Chapter
FRENCH-FRIED SWEET POTATOES
FRENCH-FRIED SWEET POTATOES
Let sweet potatoes boil until nearly done, then drain and cool. When cold cut them in inch-thick slices, or into rounds with a patent cutter, mix them well with melted butter and sugar, using 2 tablespoons of sugar to each ½ cup of butter, and put them in a deep dish in a hot oven for ten minutes, or until well browned. Remove the tops from 2 bunches of salsify, scrape and cut to shape, and put in a bowl of cold water containing some lemon juice, to retain the whiteness. Drain and put in boiling
48 minute read
Read Chapter
Read Chapter
CREAMED SALSIFY (OYSTER PLANT)
CREAMED SALSIFY (OYSTER PLANT)
Boil salsify as directed above, drain, and serve with bread sauce, serving fine browned bread crumbs with the sauce. Boil the salsify as directed, and press through a sieve; then beat into it 1 tablespoon of butter, season highly, arrange in buttered coquilles or ramekins, sprinkle grated cheese over the top, and let brown in the oven....
22 minute read
Read Chapter
Read Chapter
SALSIFY IN COQUILLES
SALSIFY IN COQUILLES
Boil salsify as directed, not letting it quite finish cooking; slice, and arrange in buttered baking dish, with layers of slightly browned crumbs dotted with butter, and sprinkled with pepper, salt, and paprika. Pour ½ cup of milk or cream over to dampen, then cover the top with crumbs, and bake about fifteen minutes. An egg can be beaten with the milk to make the dish richer if wanted. Proceed as with ordinary salsify, except that it is best not to peel or cut this sort of salsify until after b
43 minute read
Read Chapter
Read Chapter
MASHED BLACK SALSIFY (SCHWARZWURZEL)
MASHED BLACK SALSIFY (SCHWARZWURZEL)
Use cold boiled salsify, cut in any shape desired, dip in egg and crumbs, and fry in hot fat until browned. Drain well, dredge with salt, and serve with sauce Tartare. Spinach should be well picked over, leaf by leaf, and washed in several different waters, and changed to a different pan each time it is washed, that the sand may be left behind with each washing. Then put it in a large kettle, with a scant cup of water for a peck of spinach, and let it cook over a slow fire until tender; in this
58 minute read
Read Chapter
Read Chapter
SPINACH
SPINACH
Melt 1 tablespoon of butter in a saucepan, and in it let simmer for ten minutes 1 good-sized onion that has been finely chopped, then add 4 cups of the boiled, chopped, and mashed spinach to it, and stir well together, and season thoroughly with salt and pepper; finish with ½ teaspoon of grated nutmeg, and 1 or 2 tablespoons of whipped cream, and pile high in a heated dish, covering the top with the chopped whites and riced yolks of 2 hard-boiled eggs. Prepare as in the above recipe, using, inst
39 minute read
Read Chapter
Read Chapter
SPINACH WITH WHITE SAUCE
SPINACH WITH WHITE SAUCE
Another German way of preparing spinach is to cook rhubarb leaves or flowers (or both) with the spinach for the purée and to add chives. If canned spinach is used the rhubarb leaves should be cooked and chopped and added to the canned spinach before it is macerated. Wash ½ peck spinach and cook twenty-five minutes without water. Drain, chop to a fine pulp, mash until smooth in a mortar, season with 1 tablespoon of butter, salt and pepper, and encircle with a garnish of well-scrambled eggs to whi
33 minute read
Read Chapter
Read Chapter
ITALIAN SPINACH
ITALIAN SPINACH
Drain a can of spinach and chop it very fine, and then mash it until smooth. Put it in a saucepan with 1 tablespoon of chopped chives or grated onion, salt and pepper, and sprinkle the whole surface well with grated nutmeg. Hard boil 3 eggs, remove the yolks, and mix them thoroughly with the spinach. Chop the whites, and arrange the spinach on rounds of toast, placing 2 tablespoons on each piece, garnish with the whites of the eggs, and pour on each 2 tablespoons of cheese sauce. If the arrangem
55 minute read
Read Chapter
Read Chapter
SPINACH SOUFFLÉ
SPINACH SOUFFLÉ
Cut a pumpkin or a squash in triangular or square pieces, about three inches across, scrape the seeds, etc., from each piece, and sprinkle with salt and pepper, and spread with butter. Set in a moderate oven and bake for half an hour or until browned. Serve garnished with sprigs of parsley. It should be eaten from the shell with additional butter. Take a very young summer squash, which if it be young enough need not be pared, and cut it into small pieces. Fry half an onion in a tablespoon of but
45 minute read
Read Chapter
Read Chapter
CALIFORNIA SQUASH
CALIFORNIA SQUASH
Empty 1 can of tomatoes into a double boiler, and put with them 1 cup of crumbled bread without crust, stir well together, season with pepper and salt, cover, and let cook slowly for half an hour, stirring from time to time. Just before serving add a piece of butter the size of a walnut. While the tomatoes will be ready to serve with half an hour’s cooking, they are improved by cooking an hour, and are better still if warmed again after cooling....
26 minute read
Read Chapter
Read Chapter
STEWED TOMATOES
STEWED TOMATOES
Drain the juice from 1 can of tomatoes. Butter a baking dish, and cover the bottom with the tomatoes; dot with butter, dredge with pepper and salt, and sprinkle generously with fine bread crumbs; arrange another layer of tomatoes, and crumbs, and so proceed until the dish is filled. Pour over all enough of the juice of the tomatoes to moisten well, and then finish the dish with a covering of crumbs. Bake for twenty minutes in a moderate oven. Slice large, solid tomatoes, dredge them on both side
45 minute read
Read Chapter
Read Chapter
BREADED TOMATOES
BREADED TOMATOES
Put 1 tablespoon of butter in a frying pan, and when melted lay in thickly sliced tomatoes which have been rolled in egg and crumbs; when browned on one side turn them with a pancake turner and brown the other side, seasoning with pepper and salt. Remove to the serving dish with a pancake turner, seasoning the first side cooked after they are turned onto the dish. A half a teaspoon of onion juice may be added to the butter in which they are cooking if desired. Serve plain or with white sauce....
29 minute read
Read Chapter
Read Chapter
FRIED TOMATOES
FRIED TOMATOES
Cut in half and broil three or four nice solid tomatoes, and serve them with a sauce made as follows: Take the yolks of 4 hard-boiled eggs and crush them with a fork, add to them a scant teaspoon of dry mustard, 1 heaping saltspoon of salt, and several shakes of paprika, or a dash of cayenne pepper; mix these dry ingredients well together, and then add to them 5 tablespoons of melted butter, 2 tablespoons of vinegar or lemon juice, and heat in a double boiler; when it begins to thicken remove fr
39 minute read
Read Chapter
Read Chapter
DEVILLED TOMATOES
DEVILLED TOMATOES
Take solid, medium-sized tomatoes, and, having cut a circular piece out of the stem-end, scoop out most of the inside, and fill with parboiled celery cut in half-inch lengths, mixed with an equal quantity of canned peas, and dampened with white sauce; heap 1 teaspoon of peas on the top of each tomato, and bake for twenty minutes or more, and serve with highly seasoned white sauce poured over each....
22 minute read
Read Chapter
Read Chapter
CREAMED TOMATOES
CREAMED TOMATOES
Wash good solid tomatoes and carefully cut out the inside; dredge with pepper and salt and fill the tomato with sauté mushrooms, using either fresh or canned ones, chopped and fried in butter. Bake for about twenty minutes, or until heated through but not broken. Slice the stem-end from 6 large, solid tomatoes, scoop out the inside, and fill with a force-meat made of one cup of crumbs, ½ cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of pepper, 1 tablespoon of melted butter, ½ tablespoon o
41 minute read
Read Chapter
Read Chapter
TOMATOES WITH NUT FORCE-MEAT
TOMATOES WITH NUT FORCE-MEAT
Cut the inside from solid, large tomatoes, and refill with a mixture of equal parts of chopped hard-boiled eggs and chopped sweet green peppers (or use pimentos) well moistened with melted butter and onion juice, and seasoned with salt. Put in a baking dish, cover, and let bake for twenty minutes in a moderate oven. Scoop out the inside from solid tomatoes, and refill with the tomato meat which has been cut out of the centre and chopped with sweet green peppers, using 1 teaspoon of peppers to ea
44 minute read
Read Chapter
Read Chapter
BAKED TOMATOES WITH GREEN PEPPERS
BAKED TOMATOES WITH GREEN PEPPERS
Select very large solid tomatoes, and with a small, sharp knife cut a round piece out of the stem-end, then cut out a large enough space from the inside to hold a small egg, and arrange in a shallow pan. Sprinkle with salt and pepper, add ½ teaspoon of grated onion, and set in a hot oven for five or six minutes. Remove, and break into each tomato the yolk of 1 egg and as much of the white as it will hold without running over the edge. Sprinkle with salt, pepper, and a little chopped parsley, and
47 minute read
Read Chapter
Read Chapter
TOMATOES FILLED WITH EGG
TOMATOES FILLED WITH EGG
Cut an opening in the top of large, solid tomatoes, and scoop out some of the inside with a spoon, fill with “German spinach,” and place in a hot oven for about twenty minutes; upon removing from the oven cover each with a slice of hard-boiled egg, or use the white rim filled with riced yolks. Serve alone or as a garnish for another vegetable. Scoop the inside from 6 large, solid tomatoes and use it with 1 bay leaf and some melted butter to make a tomato sauce. Into this stir ½ cup of boiled mac
48 minute read
Read Chapter
Read Chapter
TOMATOES STUFFED WITH MACARONI
TOMATOES STUFFED WITH MACARONI
Put a little water and 1 large tablespoon of butter in a frying pan, and when melted add 1 large Spanish onion or 3 ordinary onions chopped fine, and let simmer slowly ten minutes. Strain the juice from a can of tomatoes, and put the tomatoes in a double boiler; when they are heated through scrape the onions into the tomatoes, and let them all cook together for half an hour; season highly with salt and pepper, and just before serving add 2 or 3 well-beaten eggs, and let stand for a few minutes u
46 minute read
Read Chapter
Read Chapter
AMERICAN RAREBIT
AMERICAN RAREBIT
Proceed as in the preceding recipe without adding the eggs. Select large, solid tomatoes, and without cutting them let them boil for fifteen minutes; then slip off the skins, halve them, and lay each piece, cut-side down, on a round of toast the same size as the tomato. Cover the top with warm Hollandaise, Bernaise, or Maître d’hôtel sauce, and in the centre lay a slice of truffle; garnish with watercress....
26 minute read
Read Chapter
Read Chapter
TOMATOES CASINO
TOMATOES CASINO
Halve large, solid tomatoes, and arrange them in a shallow pan, cut-side up. Dredge with salt and pepper, and spread with curry powder and some onion juice. Put in the oven for ten minutes, or under the gas burners of the oven in a gas stove. Do not let the tomatoes soften, and serve at once to prevent this. Use alone or as a garnish to rice. Strain 1 can of tomatoes and put them in a saucepan; stir well, and season with pepper and salt and 1 tablespoon of butter, and, after they have cooked fif
39 minute read
Read Chapter
Read Chapter
TOMATOES WITH EGGS
TOMATOES WITH EGGS
Cut a thin slice from the stem-end of large, solid tomatoes, and scoop out some of the inside. Fill with boiled rice to which is added the tomato removed from the inside and a little curry powder (½ teaspoon to 1 cup of rice is a moderate amount). Season the mixture well with salt, replace the top, and bake fifteen minutes. The curry powder can be omitted from the filling and the tomatoes served with curry sauce if preferred....
25 minute read
Read Chapter
Read Chapter
CURRIED TOMATOES
CURRIED TOMATOES
Cut in half rather large, solid tomatoes, allowing 2 halves for each person to be served, and set them, cut-side up, in a shallow tin; press capers into the spaces, then dredge heavily with celery salt, sprinkle with salt and pepper, and set under the flame of a gas oven until the tops are blackened. The flame should be hot so that this may happen as quickly as possible in order that the tomatoes may not become softened by the heat; to this end it is also necessary to leave the door of the broil
54 minute read
Read Chapter
Read Chapter
TOMATOES CREOLE
TOMATOES CREOLE
Strain the juice from 1 can of tomatoes through a sieve fine enough to stop all the seeds, and put in an enamelled saucepan to boil; season well with salt and pepper, and when it boils pour it onto enough gelatine dissolved in water to stiffen it. The amount of gelatine cannot be given, as the various vegetable gelatines, arrowroot, etc., vary in thickening power. Instructions as to the proper amount for each pint of liquid will come with every package. Set the jelly aside to cool, and arrange s
45 minute read
Read Chapter
Read Chapter
TOMATO LOAF
TOMATO LOAF
Take 2 cups of cold boiled hominy and 2 cups of boiled tomatoes, put them in a saucepan with 1 tablespoon of butter, season generously with salt and pepper, and serve in a deep dish when thoroughly heated through, or put into a buttered baking dish with crumbs on the top (and a little grated cheese if liked); brown before serving. Peel and wash turnips and cut them in eighths lengthwise, or in dice, and put them in boiling milk and water which covers them. Let them cook slowly for half an hour u
51 minute read
Read Chapter
Read Chapter
STEWED TURNIPS
STEWED TURNIPS
Peel and quarter 2 good-sized turnips, cover them with boiling water, and let cook until tender, which should be in from half an hour to three quarters; drain them in a colander, and press gently with a wire potato-masher to remove as much water as possible, then mash them and beat them well, stirring in 2 tablespoons of butter, 1 teaspoon of salt, and 1 saltspoon of pepper. Prepare turnips as for mashed turnips, and mash with them an equal quantity of boiled potatoes; add butter, pepper, and sa
33 minute read
Read Chapter
Read Chapter
MASHED TURNIPS AND POTATO
MASHED TURNIPS AND POTATO
Cut boiled turnips in thin slices, and arrange them in a buttered baking dish in layers one inch deep; sprinkle each layer with melted butter, pepper, salt, and grated cheese. Finish with cheese on the top, and bake for twenty minutes. Put 2 tablespoons of butter in a saucepan, and when melted add 1 tablespoon of chopped onion and 4 cups of diced turnips, and stir until they begin to brown; season with 1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, and add slowly 1 cup of vegeta
38 minute read
Read Chapter
Read Chapter
RAGOUT OF TURNIPS
RAGOUT OF TURNIPS
Buy the imported “rübchen,” which are the daintiest tiny turnips, and heat them in their own liquor; then drain and serve with Spanish sauce. Cut turnips into small rounds with a Parisian potato cutter, and boil them for half an hour or until tender, the time depending largely upon the age of the turnips. Drain, and cover with highly seasoned white sauce, to which 1 tablespoon of chopped parsley has been added....
26 minute read
Read Chapter
Read Chapter
PARISIAN TURNIPS
PARISIAN TURNIPS
Kindness to animals is not mere sentiment but a requisite of even a very ordinary education; nothing in arithmetic or grammar is so important for a child to learn as humaneness . Journal of Education, Boston. Put 1 cup of onions, fried until brown, 1 cup of celery cut in two-inch pieces and then shredded and stewed in vegetable stock for half an hour, 1 cup of fried mushrooms, and 2 cups of boiled rice in a saucepan with a cup of thin brown sauce. Let all heat together for ten minutes, and seaso
10 minute read
Read Chapter
Read Chapter
COLCANNON
COLCANNON
Boil 1 small cauliflower and set it aside to drain; then boil 2 cups of diced carrots, drain them when tender, but reserve the stock. Add to the carrots the cauliflower carefully separated into little pieces, 2 cups of boiled peas, or 1 can, 1 cup of cooked or canned flageolets, ½ a cup of carrot stock, 1½ teaspoons of salt, 1 small saltspoon of pepper, and 1 tablespoon of sugar. Let simmer together until heated, and then add 1 chopped onion, 2 bay leaves, 1 tablespoon of butter. If liked, a sau
36 minute read
Read Chapter
Read Chapter
MACEDOINE OF VEGETABLES
MACEDOINE OF VEGETABLES
Delicious combinations of peas, shaped carrots, flageolets, etc., can be had in bottles. Drain them, and put in a saucepan with 1 tablespoon of butter and some pepper and salt. When hot serve or add ½ cup of cream. Serve to garnish, or alone, or use to fill peppers, or tomatoes, or patties....
18 minute read
Read Chapter
Read Chapter
CANNED MACEDOINE OF VEGETABLES
CANNED MACEDOINE OF VEGETABLES
Pare and slice in rather thick slices, enough potatoes to make 4 cups, and prepare the same amount of shredded cabbage, and sliced onions. Put 2 tablespoons of butter in a saucepan, and when melted add the onions, and cook them for ten minutes. Butter a large casserole, arrange over the bottom a layer of sliced potato, then a layer of cabbage, then one of onions, seasoning each with pepper and salt, and sprinkling with chopped hard-boiled egg, and so fill the dish. Pour 2 cups of milk, into whic
44 minute read
Read Chapter
Read Chapter
VEGETABLE CHOWDER
VEGETABLE CHOWDER
Boil enough carrots, turnips, and large white haricot beans to make a ½ cup of each when chopped or sliced after cooling, and enough potatoes to make a scant cup when sliced. Slice enough Bermuda onions to make ½ cup, and fry in butter until golden brown; then mix the onions and prepared vegetables, and add to them ¼ cup each of canned peas, green beans, and tomatoes. Season well with salt and pepper, stir in 1 teaspoon of chopped parsley, dampen with the water in which the haricot beans cooked,
33 minute read
Read Chapter
Read Chapter
VEGETABLE PIE (ST. GEORGE’S HOUSE)
VEGETABLE PIE (ST. GEORGE’S HOUSE)
Chop separately 5 medium-sized potatoes, 2 sweet green peppers (carefully seeded), 5 fresh tomatoes, 1 cup of boiled beets (½ a can), and 2 raw onions. Put 2 tablespoons of butter in a frying pan, and when melted add the chopped onions, and let simmer slowly for five minutes, then add the tomatoes and let simmer another five minutes, then put in the potatoes, the peppers, and the beets. Dredge well with salt and pepper, and, stirring occasionally, let all cook slowly until the juices are nearly
33 minute read
Read Chapter
Read Chapter
VEGETABLE HASH
VEGETABLE HASH
Put 4 tablespoons of butter in a large saucepan, and when melted add to it ½ cup of sliced onions, ½ cup of diced carrots, 1 cup of shredded celery, and ¼ cup of turnips cut in oblong pieces, and toss them in the butter for fifteen minutes; then pour over them 6 cups of cold vegetable broth or water, add 1 teaspoon of salt, 2 bay leaves, 6 small onions halved, 4 carrots cut in quarters, 6 small squares of turnip, and let simmer slowly for half an hour; then add 5 potatoes cut in half, and let co
45 minute read
Read Chapter
Read Chapter
VEGETABLE STEW
VEGETABLE STEW
In order that this dish should taste and appear at its best, it should be cooked and served in an Italian casserole dish from eight to ten inches in diameter. Peel 8 medium-sized onions, and take the layers off until a centre about three quarters of an inch in diameter is left; toss the centres in hot butter until browned, and chop the outside. Cut 3 medium-sized sweet green peppers in half, lengthwise, and fill each half liberally with a mixture of bread crumbs, chopped tomato, chopped onion, a
1 minute read
Read Chapter
Read Chapter
VEGETABLE CASSEROLE
VEGETABLE CASSEROLE
Prepare for boiling what will make 3 cups of turnip when cut in inch squares, 1½ cups of potatoes, and 1½ cups of carrots. Put the carrots into slightly salted and sweetened water, let boil for ten minutes, then add the turnips and potato, and cook for ten minutes more. Put 2 tablespoons of butter in a saucepan, and when melted add 2 tablespoons of chopped onion, and fry until slightly browned; then add 2 tablespoons of flour, stir until smooth, and pour slowly into this 2 cups of the stock in w
39 minute read
Read Chapter
Read Chapter
VEGETABLE RAGOUT
VEGETABLE RAGOUT
Slice enough Spanish onions to fill a cup ¼ full, and fry them in butter until slightly browned. Boil carrots to equal ½ cup when diced, potatoes enough to fill a cup ¾ full, and peel 2 cups of mushrooms, and toss them in a little butter in a frying pan over a moderate fire for ten minutes; hard boil 4 eggs, and make 1 cup of white sauce. Cut the vegetables in small pieces, slice the eggs, add ¼ cup of canned peas (or fresh boiled ones), 1 teaspoon of chopped parsley, salt and pepper well, put i
42 minute read
Read Chapter
Read Chapter
BORDEAUX PIE
BORDEAUX PIE
Slice 3 onions, and fry them in 1 large tablespoon of butter for five minutes; then add to them 3 chopped sweet green peppers, stir well, and let cook together another five minutes; then scrape the contents of the frying pan into a double boiler, add the corn cut from 3 ears of sweet corn (or ½ can of corn), and 3 sliced tomatoes, 1 cup of water, 1 teaspoon of salt, 1 teaspoon of sugar, and let all cook together for one hour; season afresh before serving....
27 minute read
Read Chapter
Read Chapter
NEW ORLEANS STEW
NEW ORLEANS STEW
Put 2 tablespoons of butter in a frying pan, and add to it when melted 2 onions chopped fine, and let cook very slowly for fifteen minutes. Mix 1 tablespoon of curry powder, 1 tablespoon of sour apple, or tamarind-chutney chopped fine, 1 teaspoon of salt, and enough vegetable stock to make a paste. When the onions are browned add this paste, and after stirring well put in 1 cup of boiled haricot beans, 1 cup of halved boiled chestnuts, and 1 can of halved button mushrooms, and let all simmer tog
52 minute read
Read Chapter
Read Chapter
INDIAN CURRY
INDIAN CURRY
Soak 2 or 3 cups of German or Egyptian lentils for two or three hours; drain them, and put them in boiling water, and let them cook for three quarters of an hour or until tender but not broken. Salt well when they have been cooking a short time, and when done drain them, sprinkle with salt, and heap in a pyramid on a round flat dish; garnish with 3 hard-boiled eggs cut in half, encircle with boiled rice, and pour curry sauce over the lentils only. Serve extra sauce in a sauce-boat and Indian chu
29 minute read
Read Chapter
Read Chapter
CURRY OF LENTILS
CURRY OF LENTILS
Heat 1 can of Lima beans and 1 can of sweet corn, and when hot drain, and heap on a flat dish; cover with curry sauce, and serve with potato croquettes and Indian chutney....
12 minute read
Read Chapter
Read Chapter
CURRY OF SUCCOTASH
CURRY OF SUCCOTASH
Boil 1 cup of rice, and while it is cooking put 2 cups of okra, 2 cups of tomato, and 2 small onions cut in halves, and 1 teaspoon of butter in a double boiler, and when hot add 1 cup of hot water, into which has been dissolved 1 heaping teaspoon of curry powder, and let all cook together for half an hour; remove the onions, add the rice, season generously with salt, and serve with Indian chutney....
24 minute read
Read Chapter
Read Chapter
CREOLE CURRY
CREOLE CURRY
Almost any vegetable makes a good curry,—flageolets, carrots and peas, button mushrooms, etc., and either boiled rice or rice croquettes should be served. A garnish of Spanish pimentos looks well, and the curry sauce should be plentiful. Hard-boiled eggs halved are always nice with curry, and Indian chutney should be served with it....
17 minute read
Read Chapter
Read Chapter
VARIOUS VEGETABLE CURRIES
VARIOUS VEGETABLE CURRIES
“ Speaking of the immortality of animals in ‘Our Animal Friends,’ Charles Wagner says, ‘Can that which comes from Life return to Chaos?—Can a work of God have an end?’ ” Chestnuts can be cooked either by roasting or by boiling. If roasted, the thin brown that clings to the nut is removed with the outer shell; if boiled, the inner skin often has to be removed with some trouble. Roast chestnuts by putting them in a hot oven for eight or ten minutes, then use a small, sharp knife and peel them from
6 minute read
Read Chapter
Read Chapter
CHESTNUT PURÉE
CHESTNUT PURÉE
Shell 3 or 4 cups of peanuts, remove the inner skin, and put through a vegetable mill. Put in a double boiler with milk to cover them, season with salt, and let cook gently half an hour, or until tender. Stir frequently, and serve when the milk is absorbed and the peanut purée is the consistency of mashed potato. A tablespoon of whipped cream is an improvement if added during the last moments of cooking....
24 minute read
Read Chapter
Read Chapter
PEANUT PURÉE
PEANUT PURÉE
Mix 1 cup of finely ground walnuts (or other nuts), 1 cup of finely ground roasted peanuts, 1 teaspoon of salt, 1 saltspoon of pepper, 2½ cups of fine bread crumbs, 1 tablespoon of mixed sweet herbs (thyme, sage, and summer savory), and 1 large onion or 2 small ones chopped fine. When well blended bind together with 2 eggs which have been slightly beaten, mould with the hands into a loaf, place in a well buttered roasting tin, and let it cook for ten minutes in a moderately hot oven; then add 1
42 minute read
Read Chapter
Read Chapter
MICHAELMAS LOAF
MICHAELMAS LOAF
Make as in foregoing recipe, omitting the chopped onion and adding another half tablespoon (or even more) of the sweet herbs. Serve with cranberry sauce....
9 minute read
Read Chapter
Read Chapter
CHRISTMAS LOAF
CHRISTMAS LOAF
Make a brown sauce with 2 tablespoons of olive oil, ½ cup of browned flour, and use water or vegetable stock for thinning; chop 1 large onion fine, and fry it in 1 tablespoon of oil or butter, and mix the onion and the sauce with 2 cups of cold boiled pearl barley, 1 cup of finely ground roasted peanuts, 1 cup of fine bread crumbs, 1 teaspoon of salt, and 1 saltspoon of pepper. With the hands mould into a loaf, place in a roasting pan which has been well buttered, and let cook in the oven for te
43 minute read
Read Chapter
Read Chapter
ROAST NUT AND BARLEY LOAF
ROAST NUT AND BARLEY LOAF
Make as in the foregoing recipe, but pack into a mould, set this in boiling water, and let it steam for an hour and a half or two hours. Let cool in the mould, and turn out to serve cold, or to slice, or to use for nut hash. A brick-shaped mould will be made by any tinsmith to order, or the large sizes of baking-powder tins can be used to steam loaf....
24 minute read
Read Chapter
Read Chapter
STEAMED NUT AND BARLEY LOAF
STEAMED NUT AND BARLEY LOAF
Grind 2 cups of nuts,—pecans, walnuts, roasted peanuts, etc., or use peanuts only,—and mix with them 2 cups of cold boiled hominy, ½ cup of bread crumbs, 3 hard-boiled eggs chopped fine, 1 tablespoon of chopped parsley, 1 tablespoon of grated onion, and 1 raw egg. Form into 1 large roll, or several smaller ones, put in a buttered tin, and let bake in a quick oven for half an hour; baste with a little butter and water a few times. Garnish with slices of lemon, and serve with brown sauce. This loa
33 minute read
Read Chapter
Read Chapter
ROASTED NUT LOAF WITH HOMINY
ROASTED NUT LOAF WITH HOMINY
Chop mixed nuts enough to make 2 cups, and add to them 6 bananas chopped fine and ½ teaspoon of salt; mix well together, and press into a plain mould. Stand the mould in a steamer, and let it steam for three hours. Serve ice-cold, sliced, with pickles or catsup....
17 minute read
Read Chapter
Read Chapter
NUT AND FRUIT LOAF
NUT AND FRUIT LOAF
This loaf can be made and kept in readiness for use, as it will remain fresh for several days if it is left in the covered mould in which it cooked and is kept in a cool place. Put 2 cups of water in a saucepan, and when the water boils stir into it 1 cup of a finely ground cereal, preferably gluten flour or meal, or Scotch oatmeal, and stir until thick; then add 2 teaspoons of salt, ½ teaspoon of pepper, 1 tablespoon of butter, and 1 cup of shelled peanuts which have been put through a vegetabl
45 minute read
Read Chapter
Read Chapter
FOUNDATION LOAF
FOUNDATION LOAF
Use cold steamed nut loaf and the same amount of cold boiled potatoes. Chop the potatoes and the loaf separately, and add to them, after mixing, ¼ as much chopped onion. Turn into a frying pan which contains melted butter well covering the bottom, dredge with salt and pepper, and stir frequently with a knife during the first ten minutes’ slow cooking; then let the hash brown on the bottom, shaking the pan vigorously from time to time, season afresh, and turn out with the browned portion on top.
32 minute read
Read Chapter
Read Chapter
NUT HASH
NUT HASH
I say nothing of taking life—of fattening for that express purpose; diseases of animals; bad blood made; cruelty superinduced;—it will be seen to be, it will be looked back on, as a form of, a second stage of cannibalism. — George Meredith. Wash 1 cup of rice by letting water run through it in a sieve, and put it in a large double boiler, the top of which contains plenty of water at boiling point; add 1 teaspoon of salt, and let it boil, tightly covered, for twenty-five minutes; pour off the wat
13 minute read
Read Chapter
Read Chapter
BAKED RICE
BAKED RICE
Put 1 tablespoon of butter into a double boiler, and when melted add 1 onion chopped fine, the juice from 1 can of tomatoes, 6 tablespoons of rice, 1 teaspoon of curry powder, some salt and pepper. Cover and let cook together for three quarters of an hour....
16 minute read
Read Chapter
Read Chapter
INDIAN RICE
INDIAN RICE
Put 2 tablespoons of butter in a saucepan, and when melted add ½ cup of rice, and stir it for fifteen minutes; then add 1 chopped onion, 1 chopped tomato, and 1 clove of garlic, cover with hot water or vegetable stock, and season highly with salt and pepper; stir well, then cover, and let the rice cook slowly for forty minutes....
19 minute read
Read Chapter
Read Chapter
SPANISH RICE
SPANISH RICE
Take 1 cup of cold boiled rice, and put with it in a saucepan 1 teaspoon of butter, 3 or 4 sliced tomatoes (or a cup of drained canned ones), 1 bay leaf, some celery salt, pepper and salt, and stir well together; let cook slowly for ten minutes, taking care that it does not burn; remove the bay leaf, and serve on thick slices of toast....
21 minute read
Read Chapter
Read Chapter
RICE-TOMATO STEW
RICE-TOMATO STEW
Press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. Cut into two-inch squares, and fry until brown in hot butter. Serve with tomato or curry sauce....
12 minute read
Read Chapter
Read Chapter
FRIED RICE
FRIED RICE
Butter a baking dish, and sprinkle the bottom with a layer of boiled rice, and cover this with slices of hard-boiled eggs; dot well with butter, sprinkle with salt and pepper, then arrange another layer of rice and egg, etc., alternating thus until the dish is filled. Cover the top with bread crumbs, pour over all 2 tablespoons of melted butter, moisten with ½ cup of milk, and bake slowly for twenty minutes....
23 minute read
Read Chapter
Read Chapter
ESCALLOPED RICE
ESCALLOPED RICE
Butter a baking dish well, and sprinkle a half-inch layer of boiled rice on the bottom; season with salt and pepper, and dot well with butter; then arrange a generous layer of grated cheese, and sprinkle this with English mustard mixed with water, then add another layer of rice, and so continue until the dish is well filled, having the rice on top. Pour over all ½ cup of milk, or of the water in which the rice boiled, and let cook slowly in the oven for twenty minutes....
27 minute read
Read Chapter
Read Chapter
RICE AND CHEESE
RICE AND CHEESE
Butter a baking dish well, and put a layer of rice in the bottom of it, and over this arrange slices of tomatoes; dot well with butter, and season plentifully with pepper and salt and celery salt, then place another layer of rice, and so proceed until the dish is well filled. Pour ½ cup of canned tomato juice over the rice, sprinkle the top with grated cheese, and bake for twenty minutes....
23 minute read
Read Chapter
Read Chapter
BAKED RICE AND TOMATOES
BAKED RICE AND TOMATOES
Put 1 tablespoon of butter in a saucepan, and when melted add to it 2 cups of boiled rice and 1 cup of tomato sauce or tomato chutney; season well with salt and pepper, stir until heated through, and serve plentifully sprinkled with grated cheese....
15 minute read
Read Chapter
Read Chapter
ITALIAN RICE
ITALIAN RICE
Put 1 cup of milk in a double boiler, when hot add to it 1 tablespoon of flour mixed with 1 tablespoon of butter, 1 teaspoon of grated onion (or a few drops of onion extract), and ½ teaspoon of salt; stir into this 2 cups of boiled rice, let cook for five minutes, then put in a buttered baking dish, with ½ cup of grated cheese on top, dredge this with paprika, sprinkle with bread crumbs, and let brown in the oven....
26 minute read
Read Chapter
Read Chapter
RICE AU GRATIN
RICE AU GRATIN
Beat the yolks and whites of 2 eggs separately, and to the yolks add ¼ of a cup of milk, ⅓ of a cup of cold boiled rice, 1 tablespoon of melted butter, some salt and pepper, and finally the stiff whites of the eggs. Put in a buttered omelet pan, and proceed as in making the usual omelet, cooking over a slow fire and shaking the pan vigorously. Sprinkle with salt and a little paprika; when set, turn together; serve with a sauce if desired, and garnish with watercress....
27 minute read
Read Chapter
Read Chapter
RICE OMELET
RICE OMELET
Butter a baking dish, and put an inch-deep layer of boiled rice in the bottom. Over this sprinkle finely chopped fresh or canned tomatoes, season with salt and pepper, and dot well with butter; then place another layer of rice somewhat thinner, and over this spread finely chopped green peppers, and so alternate tomatoes, peppers, and rice until the dish is well filled, having a layer of rice on the top. Garnish this with thin slices of tomato in the centre, and encircle the edge with thinly cut
37 minute read
Read Chapter
Read Chapter
RICE CZARINA
RICE CZARINA
Butter a baking dish, and half fill it with freshly boiled rice, sprinkle this with salt, pepper, celery salt, and a few drops of Worcestershire Sauce, then dot with mustard mixed with water, and pour ½ cup of tomato sauce over the surface evenly. Fill the dish with the remaining rice, and season again with the same ingredients, adding ½ cup of grated cheese (sage cheese preferably); after pouring on the tomato sauce cover with a thin layer of crumbs and bake fifteen minutes in a slow oven....
27 minute read
Read Chapter
Read Chapter
SAVOURY RICE
SAVOURY RICE
Unpolished rice is used extensively in rice-growing countries, and has a quite distinct taste. When it can be obtained it makes a pleasant change, and can be served in any of the ways described for rice....
12 minute read
Read Chapter
Read Chapter
UNPOLISHED RICE
UNPOLISHED RICE
Pearl barley should be put in plenty of boiling water and cooked for an hour, then drained, and prepared in any of the ways described for the serving of rice....
11 minute read
Read Chapter
Read Chapter
PEARL BARLEY
PEARL BARLEY
Break ¼ of a package of macaroni into two-inch lengths, and drop it into rapidly boiling salted water. Let it boil for twenty-five minutes, then drain, and arrange with alternate layers of grated cheese in a buttered baking dish. Season each layer with pepper and salt, and when the dish is filled pour over all 1 cup of hot milk into which 1 tablespoon of flour and 1 of butter have been made smooth. Cover the top with crumbs and bake twenty minutes or until browned. Some makers of macaroni recomm
33 minute read
Read Chapter
Read Chapter
AMERICAN MACARONI
AMERICAN MACARONI
Break ¼ of a package of macaroni into two-inch lengths, and put it into 2 quarts of rapidly boiling salted water; let boil rapidly for twenty-five minutes, then drain. Butter a baking dish, and put in it a half-inch layer of the macaroni, sprinkle generously with grated cheese, and season with salt and pepper; then put another layer of macaroni, and proceed as before until the dish is well filled, having macaroni on the top. Dot evenly with butter, and bake about fifteen minutes or until a golde
27 minute read
Read Chapter
Read Chapter
MACARONI AU GRATIN
MACARONI AU GRATIN
Break half a package of macaroni into two-inch lengths, and drop it slowly into 2 quarts of rapidly boiling salted water; in fifteen minutes pour off all but 1 cup of the water, and add ½ cup of hot milk, stir often with a fork, and let boil until nearly dry or until tender, which will be in ten or fifteen minutes, and lift the macaroni into a strainer the instant it is cooked. Butter a baking dish, and put in it a layer of macaroni, dredge with salt and pepper, then sprinkle lightly with a laye
43 minute read
Read Chapter
Read Chapter
MACARONI BIANCA
MACARONI BIANCA
Break ¼ of a pound of macaroni into four-inch lengths, put in boiling salted water, and let it cook for twenty-five minutes. Drain, and put in a saucepan with 1 tablespoon of melted butter and 1½ cups of tomato sauce; season well with salt and pepper, and serve on a hot flat dish with grated cheese plentifully sprinkled over it....
19 minute read
Read Chapter
Read Chapter
ITALIAN MACARONI
ITALIAN MACARONI
Boil ¼ of a package of macaroni in rapidly boiling salted water for twenty-five minutes, and whilst it is cooking prepare a sauce as follows: Put a large tablespoon of butter in a saucepan, and when melted stir into it 1 minced onion, 1 tablespoon of chopped parsley, and season with salt and pepper. Let cook together for six or seven minutes, then add 1 tablespoon of flour and 1 cup of stewed and strained tomatoes, and stir well together for five minutes. Butter a baking dish, put a layer of mac
36 minute read
Read Chapter
Read Chapter
MACARONI WITH TOMATO AND ONION SAUCE
MACARONI WITH TOMATO AND ONION SAUCE
Boil ¼ of a pound of macaroni broken in two-inch lengths for twenty-five minutes, then drain, and put it in a buttered baking dish with 1 cup of tomato sauce; season well with salt and pepper, and put a half-inch layer of grated cheese on the top, and bake for fifteen minutes....
17 minute read
Read Chapter
Read Chapter
BAKED MACARONI ITALIAN
BAKED MACARONI ITALIAN
Put 1 tablespoon of butter in a saucepan, and when melted stir into it ½ a can of tomatoes, 1 small sweet green pepper, seeded and chopped fine, 1 large onion chopped fine, and ½ teaspoon of salt. Cover, and let cook very slowly for about forty minutes. Then press through a coarse sieve, and put in a double boiler to keep hot. Boil ¼ of a package of macaroni for twenty-five minutes, drain, and pour over it the hot sauce....
25 minute read
Read Chapter
Read Chapter
MEXICAN MACARONI
MEXICAN MACARONI
Put ¼ of a package of macaroni into boiling water, and let cook twenty-five minutes; drain, add 1 cup of hot milk, 1 tablespoon of butter, salt, pepper, and paprika; let boil up once, add ½ cup of grated cheese, and let cook five minutes more before serving....
17 minute read
Read Chapter
Read Chapter
PLAIN MACARONI AND CHEESE
PLAIN MACARONI AND CHEESE
Put in a saucepan 2 tablespoons of butter, and when melted add 1 cup of grated cheese and stir until the cheese is melted, and then add ½ a teaspoon of salt, ½ a teaspoon of mustard, ½ teaspoon of paprika, and 1 tablespoon of flour dissolved in ½ cup of cream (or milk), to which also add 3 slightly beaten eggs; mix all together thoroughly, put in 1 cup of cooked macaroni, and serve with toast....
24 minute read
Read Chapter
Read Chapter
MACARONI RAREBIT
MACARONI RAREBIT
Spaghetti can be cooked in any of the ways described for macaroni, but real Neapolitan spaghetti is cooked as follows:—Break 1 lb. of spaghetti into 3 or 4 inch lengths, and put in a large saucepan full of highly salted boiling water and let boil for half an hour. At the same time put 1 cup of good olive oil in a frying pan and when hot put in it 2 green peppers, seeded and chopped, and let simmer until they begin to brown, then add 4 to 6 cloves of garlic cut fine, and 4 large tomatoes, peeled,
45 minute read
Read Chapter
Read Chapter
SPAGHETTI
SPAGHETTI
To make noodles add ½ cup of sifted flour containing ¼ of a teaspoon of salt to 1 large egg which has been slightly beaten. Mix well with a fork, and when stiff enough work with the fingers until the dough becomes very smooth and about the consistency of putty, and then wrap in a cloth and lay aside for half an hour. Sprinkle a bread-board well with flour, and roll the dough out upon this five or six times, rolling it thinner each time; at the last roll it as thin as possible without breaking, t
1 minute read
Read Chapter
Read Chapter
NOODLES
NOODLES
Put 2 cups of dried noodles into boiling salted water, let them cook rapidly for twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of brown sauce, to which has been added 1 tablespoon of reduced vinegar and a few capers if liked. Serve when thoroughly heated through, and add a little salt and pepper when in the dish....
21 minute read
Read Chapter
Read Chapter
GERMAN NOODLES
GERMAN NOODLES
Put 2 cups of dried noodles into boiling salted water, let cook twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of tomato sauce or chutney. Season with pepper and salt, and serve on a hot dish, with the top well sprinkled with grated cheese....
17 minute read
Read Chapter
Read Chapter
ITALIAN NOODLES
ITALIAN NOODLES
Where man was all too marred with sin The Ass, the Ox were bidden in. Where Angels were unfit to come These humble entered holydom. There in the stable with the beast The Christmas child hath spread His feast. These His adorers were before The Kings and Shepherds thronged the door. And where no Angels knelt there kneeled The innocent creatures of the field. Katherine Tynan Hinkson. And where no Angels knelt there kneeled The innocent creatures of the field. Katherine Tynan Hinkson. Wash 2 cups o
12 minute read
Read Chapter
Read Chapter
CHEESE CROQUETTES
CHEESE CROQUETTES
Melt 3 tablespoons of butter, add a few drops of onion juice, ¼ cup of flour, ½ cup of milk, the yolks of 2 eggs, 1 cup of grated American cheese, and ½ cup of Swiss cheese cut into small pieces. Let cook in a double boiler until the cheese is melted, then season with salt and cayenne; let cool, then shape into croquettes, roll in crumbs, and fry in deep fat....
23 minute read
Read Chapter
Read Chapter
SWISS CHEESE CROQUETTES
SWISS CHEESE CROQUETTES
Peel, blanch, and chop fine enough Italian chestnuts to make 2 cups, and boil them in water or milk to cover them for three quarters of an hour or until they are tender and the milk absorbed; let cool somewhat, then add 1 cup of bread crumbs, and 1 beaten egg, and ½ teaspoon of salt. Shape into croquettes, roll in egg and crumbs, and fry in deep fat. Serve with mushroom sauce or as a garnish....
24 minute read
Read Chapter
Read Chapter
CHESTNUT CROQUETTES
CHESTNUT CROQUETTES
Hard boil 10 or 12 eggs, add to them 1 tablespoon of chopped parsley, chop very fine, and season highly; then moisten with milk or cream. Mould into shape, roll in egg and crumbs, and fry in hot fat. Serve as a garnish to rice or tomatoes, or as a separate dish alone, or with curry sauce, horse-radish sauce, tomato sauce, or devilled sauce....
21 minute read
Read Chapter
Read Chapter
EGG CROQUETTES
EGG CROQUETTES
Put 2 cups of milk in a double boiler, and when hot add 1 cup of farina and some salt. Cook until well thickened, and then whip vigorously into it 1 beaten egg. Let cool, mould into croquettes, dip in crumbs, and fry in hot fat. Serve with savoury sauce or with jelly melted to the consistency of cream....
19 minute read
Read Chapter
Read Chapter
FARINA CROQUETTES
FARINA CROQUETTES
Put 1 pint of cooked hominy into a saucepan, add 2 tablespoons of cream or milk, and stir over the fire until hot, then remove from the fire and season with salt; add the yolks of 2 eggs lightly beaten, shape into croquettes, roll in crumbs, and fry until nicely browned. Serve with some savoury sauce or as a garnish to scrambled or fried eggs....
20 minute read
Read Chapter
Read Chapter
HOMINY CROQUETTES
HOMINY CROQUETTES
Put 1 cup of well-washed lentils into 3 cups of water or vegetable broth when at boiling point, and let them cook slowly for an hour or until tender, strain them, and mash them in water, and let them cool. Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely chopped onion, and let cook for ten minutes; add this to the lentils, with 2 slices of bread which have been well soaked in milk, 2 beaten eggs, and enough fine bread crumbs to make the mixture thick enough to form into cro
45 minute read
Read Chapter
Read Chapter
LENTIL CROQUETTES
LENTIL CROQUETTES
Have ready a kettle of salted boiling water, then shake into it ½ cup of macaroni, and let boil briskly for half an hour; then drain, and cut into small pieces. While the macaroni is cooking, make a sauce of 1 cup of hot milk to which is added 1 tablespoon of butter and 2 tablespoons of flour rubbed together, to which add, when thickened, the yolks of 2 eggs well beaten, 1 teaspoon of salt, 1 saltspoon of pepper, and the chopped macaroni (the sauce must not cook after the eggs are added). Turn o
38 minute read
Read Chapter
Read Chapter
MACARONI CROQUETTES
MACARONI CROQUETTES
Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely chopped onion, let cook slowly for five minutes, then add 2 cups of boiled macaroni, 1 cup of milk, cover, and stirring frequently let simmer slowly for half an hour or until the milk is absorbed; add 1 cup of drained canned tomatoes, or 2 or 3 chopped fresh ones, and 1 tablespoon of grated cheese, 1 teaspoon of mixed mustard, 1 tablespoon of highly flavoured catsup, salt and pepper. Cook for ten minutes more, then add ½ cup
44 minute read
Read Chapter
Read Chapter
ITALIAN CROQUETTES
ITALIAN CROQUETTES
Take ¾ of a cup of stewed tomatoes without any juice, put in a saucepan over the fire, and stir into them 1 tablespoon of butter, 1 cup of mashed potatoes, ½ cup of grated bread crumbs, and some salt and pepper. Mix well together, and then add 1 lightly beaten egg. Remove from the fire, turn into a deep plate, and when cold form into croquettes; dip each in egg and bread crumbs, fry until brown, and serve with a savoury sauce....
26 minute read
Read Chapter
Read Chapter
TOMATO CROQUETTES
TOMATO CROQUETTES
Put 1 cup of dried peas in cold water or broth, let cook for 1½ hours or until tender, then strain and mash. Add to them 1 finely minced onion which has been fried ten minutes in 1 tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and bread crumbs to make stiff enough to shape into croquettes or flat cakes. Roll in crumbs, and fry golden brown in deep fat. Serve with onion or tomato or mint sauce....
25 minute read
Read Chapter
Read Chapter
DRIED PEA CROQUETTES
DRIED PEA CROQUETTES
Chop or grind 2 cups of mixed nuts, and mix with them 2 cups of mashed potatoes, 1 teaspoon of grated onion, 1 teaspoon of salt, 1 dash of nutmeg, and 2 yolks of raw eggs. Shape into croquettes, dip in egg, and crumbs, and fry in hot, deep vegetable fat....
17 minute read
Read Chapter
Read Chapter
NUT CROQUETTES WITH POTATO
NUT CROQUETTES WITH POTATO
Use ½ cup each of ground pecans and walnuts, and with them mix 2 cups of boiled mashed salsify, 1 teaspoon of salt, 1 tablespoon of grated onion, 1 tablespoon of chopped parsley, 2 tablespoons of bread crumbs, form into croquettes, roll in egg and crumbs and fry in deep fat. Serve with tomato chutney....
18 minute read
Read Chapter
Read Chapter
NUT CROQUETTES WITH SALSIFY
NUT CROQUETTES WITH SALSIFY
Grind 1 cup of any sort of nuts, and add to them 2 cups of bread crumbs, ½ cup of grated cocoanut, 4 tablespoons of peanut butter, ½ teaspoon of celery seed, 1 teaspoon of salt, and 1 egg, well beaten. Mix well, and form into croquettes or balls, dip in egg and crumbs, and fry in deep vegetable fat. Nut croquettes can be made of the mixtures given for nut loaf, rolled in egg and crumbs and fried....
25 minute read
Read Chapter
Read Chapter
NUT CROQUETTES WITH COCOANUT
NUT CROQUETTES WITH COCOANUT
Take 2 cups of mashed potatoes and stir into them 2 lightly beaten eggs, ½ teaspoon of salt, and a little paprika, and 1 tablespoon of chopped chives or parsley; form into croquettes or rolls, roll in egg and fine crumbs, and fry in deep fat....
15 minute read
Read Chapter
Read Chapter
POTATO CROQUETTES
POTATO CROQUETTES
To 2 cups of cold mashed potatoes add the beaten yolk of 1 egg, 1 tablespoon of grated cheese, 1 tablespoon of milk or cream, and a few drops of onion extract; season with pepper and salt, form into shapes and fry in deep fat....
15 minute read
Read Chapter
Read Chapter
POTATO CROQUETTES WITH CHEESE
POTATO CROQUETTES WITH CHEESE
To 2 cups of cold mashed potatoes add 1 beaten egg, 1 chopped onion, 1 tablespoon of chopped parsley, 1 tablespoon of mixed sweet herbs, and 1 tablespoon of cream. Shape, roll in egg and fine crumbs, and fry in deep fat....
15 minute read
Read Chapter
Read Chapter
SAVOURY POTATO CROQUETTES
SAVOURY POTATO CROQUETTES
To 2 cups of cold mashed potatoes add 1 egg, pepper and salt, and form into flat, small cakes; in the centre of each put 1 teaspoon of canned peas, then lap the potato mixture over these, and form into balls. Dip in egg and crumbs and fry in deep fat....
18 minute read
Read Chapter
Read Chapter
MASHED POTATO CROQUETTES WITH PEAS
MASHED POTATO CROQUETTES WITH PEAS
To 2 cups of mashed potatoes add 1 beaten egg, pepper and salt, and 2 tablespoons of chopped green peppers (or chopped red pimentos) which have been fried in butter for ten minutes; shape, roll in egg and crumbs, and fry in deep fat....
15 minute read
Read Chapter
Read Chapter
CREOLE POTATO CROQUETTES
CREOLE POTATO CROQUETTES
To 2 cups of mashed sweet potato add 1 beaten egg, pepper and salt; shape and roll in egg and crumbs, and fry in deep fat....
10 minute read
Read Chapter
Read Chapter
SWEET POTATO CROQUETTES
SWEET POTATO CROQUETTES
Soak 1 cup of rice three hours in warm water, then drain and put into a double boiler with 1 pint of boiling milk, and let cook for half an hour; then add 1 tablespoon of sugar, 1 tablespoon of melted butter, and ½ teaspoon of salt, and let simmer ten minutes more. Let cool somewhat, and then stir in slowly 3 eggs, which have been beaten to a froth, and stir until it thickens; then add the grated peel of 1 lemon, and turn out upon a dish to cool. When cold and quite stiff form into balls or oval
36 minute read
Read Chapter
Read Chapter
SWEETENED RICE CROQUETTES
SWEETENED RICE CROQUETTES
Boil eggs ten minutes, remove the shells, press the yolks through a sieve or potato-ricer, chop the whites fine, and mix with the same amount of boiled rice; dampen with a little melted butter, season with pepper and salt, form into balls, roll in egg and crumbs, and fry in deep fat. When a golden brown drain and serve with some savoury hot sauce, or as a garnish to curry....
22 minute read
Read Chapter
Read Chapter
CAROLINA CROQUETTES
CAROLINA CROQUETTES
Mix together 2 cups of cold boiled rice, ½ teaspoon of salt, and 1 tablespoon of melted butter, 1 tablespoon of flour, and 1 beaten egg. Form into balls, roll in flour, and fry in deep fat. Serve while crisp....
14 minute read
Read Chapter
Read Chapter
PLAIN RICE CROQUETTES
PLAIN RICE CROQUETTES
Make croquettes as above, but omit the sugar and add ¼ teaspoon of paprika and 2 tablespoons of tomato catsup to the rice before frying....
9 minute read
Read Chapter
Read Chapter
PINK RICE CROQUETTES
PINK RICE CROQUETTES
Put ¾ of a cup of milk in a saucepan with butter the size of an egg and let it boil; then stir into it 1 cup of rice that has boiled twenty minutes in salted water. Add 1 small teaspoon of curry powder, a few drops of onion juice, and salt to taste. When the milk boils remove from the fire and add a beaten egg to it, stirring vigorously. Let cool, shape into croquettes, and fry in hot fat. Serve apple sauce or onion sauce with these croquettes....
28 minute read
Read Chapter
Read Chapter
CURRIED RICE CROQUETTES
CURRIED RICE CROQUETTES
To each cup of fine bread crumbs use 1 tablespoon of mixed sweet herbs and 1 teaspoon of minced onions and bind all together with 1 egg, slightly beaten. Season with ½ teaspoon of salt, 1 scant saltspoon of pepper, ½ teaspoon of celery salt, form into balls, roll in egg, and then in crumbs, and fry in deep fat until golden brown. Serve with a brown sauce or as a garnish to nut loaf....
24 minute read
Read Chapter
Read Chapter
ENGLISH SAVOURY CROQUETTES
ENGLISH SAVOURY CROQUETTES
Boil separately ten carrots and 3 turnips and 5 potatoes and chop fine; then mash, and add to them 1 tablespoon of butter and 3 tablespoons of hot milk. Put 1 tablespoon of butter in a frying pan, and when melted cook slowly in it for ten minutes, or until beginning to brown, 1 large onion chopped fine. Add this to the mashed vegetables, also 1 tablespoon of chopped parsley, and season with salt and pepper. When cool form them into croquettes or flat cakes, and dip in egg, and then in fine crumb
50 minute read
Read Chapter
Read Chapter
MIXED VEGETABLE CROQUETTES
MIXED VEGETABLE CROQUETTES
Take not away the life you cannot give, For all things have an equal right to live. Dryden. Into 1 cup of milk rub 1 heaping tablespoon of flour until smoothed, add 1 tablespoon (measured before melting) of butter, the lightly beaten yolks of 4 eggs, ½ teaspoon of salt, 1 saltspoon of pepper, and the same amount of celery salt. Beat the whites of the eggs until very stiff, and stir these into the other ingredients with a fork. Turn into buttered timbale moulds, and set these in a pan containing
5 minute read
Read Chapter
Read Chapter
SAVOURY EGG TIMBALES
SAVOURY EGG TIMBALES
Make plain egg timbales, but instead of using milk use 1 cup of tomato juice from canned tomatoes. Add 1 tablespoon of chopped parsley, or chives if desired....
10 minute read
Read Chapter
Read Chapter
EGG-TOMATO TIMBALES
EGG-TOMATO TIMBALES
Take 1½ cups of boiled peas, put them through a ricer, or mash to a pulp, and when cooled add to this 2 lightly beaten eggs, 1 teaspoon of chopped mint, 1 teaspoon of grated onion (or chopped chives), 2 tablespoons of melted butter, ½ teaspoon of salt, and 1 saltspoon of pepper. Fill timbale moulds, set in a pan containing some hot water, and cook in a moderate oven fifteen or twenty minutes or until well set. Turn out and serve with sauce....
26 minute read
Read Chapter
Read Chapter
PEA TIMBALES
PEA TIMBALES
Take 1 cup of canned corn and add to it 4 eggs slightly beaten, ½ teaspoon of salt, a little paprika, ½ teaspoon of onion juice, ½ teaspoon of sugar, and 1¼ cups of milk. Pour into buttered timbale moulds, or a large mould, and set in hot water, and bake in the oven about twenty minutes or until firm. Turn out and garnish with slices of broiled tomatoes....
21 minute read
Read Chapter
Read Chapter
CORN TIMBALES
CORN TIMBALES
Take 6 or 7 good-sized potatoes, boil and mash them, and beat into them 4 tablespoons of butter and 2 eggs; then add 1 cup of grated cheese, 1 teaspoon of salt, and some paprika, press into small moulds or cups, and let cook as directed above for about twenty minutes. Turn from the moulds, and serve with a sauce of melted butter to which is added a little grated cheese, paprika, and chopped parsley....
24 minute read
Read Chapter
Read Chapter
POTATO AND CHEESE TIMBALES
POTATO AND CHEESE TIMBALES
Beat 3 eggs (yolks and whites together), add to them ¼ of a cup of cream, then 2 cups of mashed potatoes, 1 teaspoon of grated onion, a little pepper, 1 teaspoon of salt, and some nutmeg; beat together until perfectly smooth, and then press into timbale moulds, the bottoms of which are covered with buttered paper. Stand these in a shallow pan containing boiling water in the oven, and let cook for about twenty minutes. Then loosen the sides with a thin knife, and turn out carefully onto a heated
31 minute read
Read Chapter
Read Chapter
POTATO TIMBALES
POTATO TIMBALES
To 1 cup of boiled rice add 1 chopped hard-boiled egg, 1 tablespoon of tomato catsup, ½ teaspoon of salt, 1 saltspoon of pepper, 2 tablespoons of melted butter, and 2 well-beaten eggs. Fill well-buttered timbale moulds with this mixture, set them in a pan containing warm water, and bake in a slow oven for twenty minutes, or until well set. Timbale cases, pastry cases, ramekins, or patties may be filled with any of the following recipes and served as a separate course at luncheon or dinner....
27 minute read
Read Chapter
Read Chapter
RICE TIMBALES
RICE TIMBALES
Boil Jerusalem artichokes as directed, cut in half-inch cubes, cover with a highly seasoned white sauce, and use to fill patties or cases....
9 minute read
Read Chapter
Read Chapter
ARTICHOKE PATTIES
ARTICHOKE PATTIES
Use only the tender ends of white or green canned asparagus, heat in white sauce, and use to fill cases or patties....
9 minute read
Read Chapter
Read Chapter
ASPARAGUS PATTIES
ASPARAGUS PATTIES
Use celery prepared as in creamed celery, only cut the stalks into inch-long pieces. Fill heated pastry cups or patties with the mixture....
9 minute read
Read Chapter
Read Chapter
CELERY PATTIES
CELERY PATTIES
Peel 2 cups of Italian chestnuts, and blanch them by pouring boiling water on them and letting them stay in it until the skins remove easily; then cut them in quarters, put them in boiling water, and boil them half an hour or until soft. While they are finishing cooking put 1 tablespoon of butter in a saucepan, and let it cook slowly until a rich dark brown then add to it 1 tablespoon of flour, and stir until as smooth as it will come, then add 1½ cups of milk and 1 teaspoon of caramel or soup-b
35 minute read
Read Chapter
Read Chapter
CHESTNUTS IN CASES
CHESTNUTS IN CASES
Use fresh green peas boiled as directed, or use canned French peas; reheat in white sauce, and use to fill patties or timbale cases. A little finely chopped mint can be added to the sauce if liked....
14 minute read
Read Chapter
Read Chapter
PATTIES OF FRESH GREEN PEAS
PATTIES OF FRESH GREEN PEAS
Hard boil the eggs required, chop fine when cold, and reheat in parsley sauce, and use to fill heated cases or patties, or use eggs Newburg for filling....
10 minute read
Read Chapter
Read Chapter
EGG PATTIES
EGG PATTIES
Use imported macedoine of vegetables, heat in a double boiler with white sauce, and use as patty filling in heated cases....
8 minute read
Read Chapter
Read Chapter
MACEDOINE PATTIES
MACEDOINE PATTIES
Cut fresh mushrooms in quarters, toss them in melted butter for five minutes, then cover them with white or brown sauce, and serve in heated cases or patties. Any of the recipes given for mushrooms can be used to fill patty cases, mushrooms Newburg being especially suitable....
15 minute read
Read Chapter
Read Chapter
MUSHROOM PATTIES
MUSHROOM PATTIES
Toss the mushroom buttons in hot butter for five minutes, cover them with white sauce, and use to fill heated patties....
9 minute read
Read Chapter
Read Chapter
CANNED MUSHROOM PATTIES
CANNED MUSHROOM PATTIES
“ As I was hurrying away from the slaughter-house, three beautiful lambs were led in by a man, with a long, shining knife. Filled with horror and indignation, I said: ‘How can you be so cruel as to put to death those little, innocent lambs?’ ‘Why, madam,’ said the man, ‘you wouldn’t eat them alive, would you?’ ” Put ½ cup of powdered sugar in a small saucepan over a very low fire, stir with a wooden spoon until melted, and continue to stir until it is a rich brown; add 2 cups of warm water, and
14 minute read
Read Chapter
Read Chapter
REDUCED VINEGAR
REDUCED VINEGAR
Into 1 tablespoon of reduced vinegar beat slowly the yolks of 4 eggs to which has been added 2 tablespoons of cold water, and when well mixed hold in a small saucepan above a slow fire; put in a small bit of butter, and when melted stir in another, and so continue until 1½ tablespoons have been used. When the sauce is smooth and creamy, season with salt and pepper or paprika, and add ½ teaspoon of tarragon vinegar, or 1 teaspoon of minced tarragon leaves. The sauce cannot be served very hot or i
31 minute read
Read Chapter
Read Chapter
SAUCE BERNAISE
SAUCE BERNAISE
Put 3 or 4 tablespoons of butter in a saucepan with 1 saltspoon of salt and a little pepper, and let cook slowly until browned; then add 1 teaspoon of reduced vinegar or lemon juice, and serve hot....
13 minute read
Read Chapter
Read Chapter
BLACK BUTTER SAUCE
BLACK BUTTER SAUCE
Put 1 large slice of bread, cut an inch thick, into 2 cups of milk with 1 onion with 4 cloves stuck in it, add pepper, salt, and 1 teaspoon of butter. Let simmer until the bread is quite soft, lift out the onion and cloves, beat well with a fork, and serve. Serve fine golden brown bread crumbs with the sauce, as these belong with it....
21 minute read
Read Chapter
Read Chapter
BREAD SAUCE
BREAD SAUCE
Put 1 tablespoon of butter in a saucepan, and when well browned, remove from fire, add 1 tablespoon of flour, stirring until smooth; then add gradually 1 cup of vegetable stock or milk, and, when all is smooth and well thickened, ½ teaspoon of brown colouring, and salt and pepper. It improves the flavour to let the stock to be used simmer for ten minutes with 1 bay leaf and ½ an onion added to it....
24 minute read
Read Chapter
Read Chapter
BROWN SAUCE
BROWN SAUCE
Add chopped button mushrooms, chopped fried peppers, tiny pearl onions, boiled eggs, etc., to vary brown sauce....
8 minute read
Read Chapter
Read Chapter
VARIATIONS OF BROWN SAUCE
VARIATIONS OF BROWN SAUCE
To 1 cup of brown sauce add 1 teaspoon of grated onion, 3 minced fresh mushrooms (or 1 tablespoon of chopped canned ones), 2 teaspoons of chopped parsley, and salt and pepper. Stir over a slow fire for five minutes before serving....
14 minute read
Read Chapter
Read Chapter
SAUCE BORDELAISE
SAUCE BORDELAISE
Melt 4 tablespoons of butter, and stir in until smooth 2 tablespoons of flour; then add slowly 2 cups of boiling vegetable stock, 1 teaspoon of salt, and a little cayenne or paprika....
12 minute read
Read Chapter
Read Chapter
DRAWN BUTTER
DRAWN BUTTER
Put 1 tablespoon of butter in a saucepan, and when melted stir into it 1 large onion chopped fine, and let simmer for six or seven minutes; then add 1 sour apple chopped fine (or, if it can be had, 1 tablespoon of tamarind chutney), stir for three or four minutes, then add ½ cup of strong vegetable stock or water, and let cook gently for five minutes; pour on another ½ cup of vegetable stock and 1 cup of milk, into which 1 dessert spoon of curry powder has been stirred until smooth; let all boil
47 minute read
Read Chapter
Read Chapter
CURRY SAUCE
CURRY SAUCE
Put 1 tablespoon of butter in a frying pan, and when melted add 1 tablespoon of flour and stir until smooth. Now add, a little at a time, 2 cups of vegetable broth, and stir until it boils and is smooth. Put in 2 heaping tablespoons of capers and 1 chopped hard-boiled egg, and season well with salt and pepper. One tablespoon of cream may be added at the last to enrich the sauce if desired....
24 minute read
Read Chapter
Read Chapter
CAPER SAUCE
CAPER SAUCE
Make 1 cup of highly seasoned white sauce, and add to it 1 scant cup of grated cheese; stir in a double boiler until the cheese is melted, then add a few drops of yellow colouring extract, and salt and paprika....
14 minute read
Read Chapter
Read Chapter
CHEESE SAUCE
CHEESE SAUCE
Grate 1 cucumber and drain it well, then add to it ½ teaspoon of salt, a dash of cayenne, and 1 tablespoon of vinegar....
9 minute read
Read Chapter
Read Chapter
FRENCH CUCUMBER SAUCE
FRENCH CUCUMBER SAUCE
To every tablespoon of melted butter add 1 teaspoon of lemon juice; season with salt....
7 minute read
Read Chapter
Read Chapter
DUTCH BUTTER
DUTCH BUTTER
Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion, and let cook slowly for five minutes. Then add 1 tablespoon of chopped parsley, 2 tablespoons of vinegar, 1 tablespoon of walnut or mushroom catsup, 1 tablespoon of English mustard, ½ teaspoon of salt, 1 saltspoon of black pepper, and a little cayenne. Thicken with 1 tablespoon of flour, and when smooth add enough vegetable stock to make the consistency of cream. The sauce may be used as it is or pressed
28 minute read
Read Chapter
Read Chapter
DEVILLED SAUCE
DEVILLED SAUCE
To 1 cup of well-made white sauce add 2 hard-boiled eggs chopped fine, and 1 teaspoon of chopped parsley, and a little salt and paprika....
9 minute read
Read Chapter
Read Chapter
EGG SAUCE
EGG SAUCE
Rub together 1 tablespoon of flour and 1 of butter, and put in a saucepan; as it melts add slowly 1 cup of boiling water or vegetable stock, let boil, stirring constantly, then remove from the fire, and when somewhat cooled add the juice of 1 lemon, 2 tablespoons of tarragon or chervil vinegar, 2 egg-yolks slightly beaten, and salt and pepper....
19 minute read
Read Chapter
Read Chapter
FRENCH SAUCE
FRENCH SAUCE
Make brown sauce, add ½ can halved button mushrooms and 1 tablespoon of reduced vinegar, and season with salt and pepper....
8 minute read
Read Chapter
Read Chapter
GERMAN SAUCE
GERMAN SAUCE
Mix 3 beaten egg-yolks with 1 teaspoon of flour, 1 scant cup of cream or milk, 1 tablespoon of butter, and 1 tablespoon of lemon juice, season with salt and pepper, and beat vigorously, until thickened, over a hot fire, but do not let the sauce boil at all. Add 1 hard-boiled egg, chopped fine, and 1 tablespoon of minced parsley before serving....
20 minute read
Read Chapter
Read Chapter
GERMAN EGG SAUCE
GERMAN EGG SAUCE
Make a good white sauce and to each 2 cups of sauce add the herbs selected, prepared as follows: Take a handful of the leaves, and after washing them well put them in a pan with a little salted boiling water; let cook for five minutes, then drain, and dry with a cloth, and put in a mortar with 1 tablespoon of butter, and macerate until fine; add this to the white sauce. In this way parsley, mint, tarragon, chervil, and other herb sauces can be made....
27 minute read
Read Chapter
Read Chapter
HERB SAUCES
HERB SAUCES
To 1 tablespoon of reduced vinegar add the yolks of 4 eggs mixed with 2 tablespoons of cold water; stir well together, and cook by holding above a very slow fire, in order to prevent curdling; add 2 tablespoons of butter, stirring it in a little at a time until all is used. Season with salt and pepper and serve warm or cold....
20 minute read
Read Chapter
Read Chapter
SAUCE HOLLANDAISE
SAUCE HOLLANDAISE
Rub together 1 tablespoon of butter and 1 of flour and put in a saucepan. When melted and smooth from stirring, add slowly 1½ cups of heated milk; when properly thickened by slow cooking, put in 3 tablespoons of grated horse-radish, stir well, season with salt, add 1 teaspoon of butter, and serve on croquettes, etc....
18 minute read
Read Chapter
Read Chapter
HORSE-RADISH SAUCE
HORSE-RADISH SAUCE
This is made by using sauce Hollandaise and adding to it 1 tablespoon of lemon juice and 1 tablespoon of finely chopped parsley....
9 minute read
Read Chapter
Read Chapter
MAÎTRE D’HÔTEL SAUCE
MAÎTRE D’HÔTEL SAUCE
Wash the mint and take ½ cup of the leaves; chop them fine, macerate in a mortar, then cover with 1 cup of hot vinegar, add 1 teaspoon of sugar, and let stand a few moments before using....
13 minute read
Read Chapter
Read Chapter
MINT SAUCE
MINT SAUCE
Make brown sauce and add to it ½ can of button mushrooms, halved. Let heat through before serving....
7 minute read
Read Chapter
Read Chapter
MUSHROOM SAUCE
MUSHROOM SAUCE
For these use pignola (pine) nuts, almonds, chestnuts, or any other sort. Remove the shells, blanch in boiling water to remove the inner skin, and chop them very fine. Put 1 tablespoon of butter in a frying pan, and when melted add to it 1 tablespoon of chopped onion, and let cook for five minutes; then add ½ cup of chopped nuts and stir until brown, scrape the contents of the pan into a mortar, and pound them well. Blend 1 tablespoon of flour and 1 tablespoon of butter, put in a saucepan, and w
49 minute read
Read Chapter
Read Chapter
NUT SAUCES
NUT SAUCES
Chop 4 onions very fine and brown them in 3 tablespoons of butter; add 1 tablespoon of flour, let this brown also, and thin with 1 cup of broth or water or milk. Add pepper and salt, and beat 1 egg-yolk into it before serving. Serve either strained or unstrained....
16 minute read
Read Chapter
Read Chapter
ONION SAUCE
ONION SAUCE
Put butter in a saucepan, and when melted add finely chopped parsley and some salt, using 1 teaspoon of parsley to every tablespoon of butter used. Serve on boiled potatoes, asparagus, etc....
11 minute read
Read Chapter
Read Chapter
PARSLEY BUTTER
PARSLEY BUTTER
Into 2 cups of white sauce stir 1 beaten egg and 2 tablespoons of finely chopped parsley....
7 minute read
Read Chapter
Read Chapter
PARSLEY SAUCE
PARSLEY SAUCE
To 1 cup of Spanish sauce add 1 tablespoon of white wine, 2 tablespoons of tomato sauce, and 1 tablespoon of chopped chives, and cook together slowly ten minutes before serving. Season with salt and pepper before serving....
13 minute read
Read Chapter
Read Chapter
SAUCE PROVENÇAL
SAUCE PROVENÇAL
Put 4 tablespoons of vinegar in a saucepan with 1 tablespoon of chopped shallots or onions, and let cook slowly until only 1 tablespoon remains; add to this 1 cup of Spanish sauce, and when at boiling point put in the sauce 2 teaspoons of minced sour pickles, 1 teaspoon of chopped parsley, and some salt and pepper; serve with croquettes or vegetables....
20 minute read
Read Chapter
Read Chapter
PIQUANT SAUCE
PIQUANT SAUCE
Ravigote is merely the name applied to the mixture of herbs combined with flavouring for this sauce. These are chives, cress, burnet and chervil, in equal proportions. Use 2 tablespoons of the mixed herbs, scald them in tarragon vinegar, drain them, chop them fine, and add them to 1 cup of plain mayonnaise....
17 minute read
Read Chapter
Read Chapter
SAUCE RAVIGOTE
SAUCE RAVIGOTE
This is made by adding to 1 cup of Spanish sauce 2 tablespoons of white wine, 1 teaspoon of onion juice, and 1½ teaspoons of mustard mixed with 2 teaspoons tarragon vinegar. Season, and make hot in a double boiler, letting all cook slowly together ten minutes....
15 minute read
Read Chapter
Read Chapter
SAUCE ROBERT
SAUCE ROBERT
This is a rich sauce which is used as a basis for many sauces, and can be made at a leisure time and used any time within a few days. Any stock in which vegetables have been cooked may be used, but the best one is made as follows: Wash 4 or 5 cups of red beans or lentils, and after soaking them in 2 quarts of water for ten hours or more empty them with the same water into a saucepan, and put with them 3 onions halved, 3 sprigs of parsley, 1 cup of carrots quartered, ½ cup of diced turnips, 1 tab
1 minute read
Read Chapter
Read Chapter
SPANISH SAUCE
SPANISH SAUCE
Put 1 cup of freshly cooked or canned spinach, from which the juice has been pressed, into a basin or mortar, and chop or mash to a pulp. Melt 1 tablespoon of butter in a saucepan, add to it 1 small onion chopped fine, let cook slowly for five minutes, then add the spinach, and let cook for ten minutes more. Put 1 cup of milk into a double boiler with 1 bay leaf, 1 stalk of celery (or some celery seed), and when it boils add 1 tablespoon of flour blended with 1 tablespoon of butter; season with
38 minute read
Read Chapter
Read Chapter
SPINACH SAUCE
SPINACH SAUCE
Make a plain mayonnaise sauce (see Salads), and to each cup add 1 teaspoon of gherkins and 2 teaspoons of capers, both very finely minced; sprinkle a little cayenne on the sauce before serving....
12 minute read
Read Chapter
Read Chapter
SAUCE TARTARE
SAUCE TARTARE
Use 6 fresh tomatoes, and after washing them slice them, skins and all. Put 1 tablespoon of butter in a saucepan, and when melted add 2 tablespoons of finely chopped onion, let cook slowly for five minutes, then put with them the tomatoes, 2 bay leaves, 1 clove of garlic, 1 teaspoon of sugar, some pepper and salt, and let cook gently for fifteen minutes; then strain, pressing through a sieve, and return the liquid to the fire to simmer until reduced to the proper consistency....
26 minute read
Read Chapter
Read Chapter
TOMATO SAUCE
TOMATO SAUCE
Make tomato sauce, using with it chopped celery, chopped peppers, or chopped mushrooms, which have been fried for ten minutes in hot butter and added after the sauce is strained....
12 minute read
Read Chapter
Read Chapter
TOMATO SAUCE WITH OTHER VEGETABLES
TOMATO SAUCE WITH OTHER VEGETABLES
Chop 2 tablespoons of blanched nuts, fry them for ten minutes in 1 tablespoon of melted butter, and add these to strained tomato sauce....
10 minute read
Read Chapter
Read Chapter
TOMATO SAUCE WITH NUTS
TOMATO SAUCE WITH NUTS
To each cup of strained tomato sauce add 2 hard-boiled eggs chopped fine....
6 minute read
Read Chapter
Read Chapter
TOMATO SAUCE WITH EGG
TOMATO SAUCE WITH EGG
To each cup of French dressing add 1 tablespoon of minced onion and 1 tablespoon of macerated parsley....
7 minute read
Read Chapter
Read Chapter
SAUCE VINAIGRETTE
SAUCE VINAIGRETTE
Put 2 tablespoons of butter in a saucepan, and as soon as it is melted stir into it slowly 3 tablespoons of flour, using 1 tablespoon at a time, then add slowly 2 cups of warm vegetable stock or milk, stirring all the while; then add ⅔ of a teaspoon of salt, 1 saltspoon of pepper, and cook slowly for five minutes, stirring constantly; add 1 tablespoon of butter, and stir for another minute. Some flour thickens more than others, and if the sauce seems too thick, thin with a little cream or milk.
46 minute read
Read Chapter
Read Chapter
WHITE SAUCE
WHITE SAUCE
Some people are not to be persuaded to taste of any creatures they have daily seen and been acquainted with whilst they were alive.—In this behaviour, methinks there appears something like a consciousness of guilt; it looks as if they endeavoured to save themselves from the imputation of a crime (which they know sticks somewhere) by removing the cause of it as far as they can from themselves. From the Essays of Douglas Jerrold . Eggs are very palatable when put in boiling water and cooked for th
19 minute read
Read Chapter
Read Chapter
FRIED EGGS
FRIED EGGS
Fill a deep frying pan ⅔ full of hot water, and stir into it one teaspoon of vinegar and 1 teaspoon of salt. When the water reaches boiling point break the eggs carefully one by one into it, remove the pan from the intense heat, cover it, and let the eggs cook until the whites are firmly set. If the water is shallow the eggs will spread and be more flat, in which case the boiling water must be dipped up over the yolks with a spoon to make them pink; if the water is deep the eggs will be more rou
39 minute read
Read Chapter
Read Chapter
POACHED EGGS
POACHED EGGS
Poach eggs and serve them with Sauce Bernaise, or any piquant sauce....
6 minute read
Read Chapter
Read Chapter
POACHED EGGS WITH GRAVY
POACHED EGGS WITH GRAVY
Poach the number of eggs required, and after placing them on toast pour over them a thin curry sauce....
8 minute read
Read Chapter
Read Chapter
POACHED EGGS INDIENNE
POACHED EGGS INDIENNE
Place nicely poached eggs on toast, and fit a freshly cooked mushroom as a cap over each yolk. Surround the toast with brown sauce containing quartered mushrooms....
10 minute read
Read Chapter
Read Chapter
EGGS WALDORF
EGGS WALDORF
Break six or more into a bowl, beat them lightly with a fork, and pour them into a frying pan into which 1 tablespoon of butter has been melted; stir continually over a very slow fire until they are well set, seasoning them meanwhile with pepper and salt, and adding another ½ tablespoon of butter in small pieces during the cooking. Serve with a garnish of small triangular pieces of toast. One tablespoon of cream can be added to the eggs before serving if desired. Eggs may be scrambled with milk,
31 minute read
Read Chapter
Read Chapter
SCRAMBLED EGGS
SCRAMBLED EGGS
Make plain scrambled eggs, and when nearly set add 2 tablespoons of grated cheese for every 6 eggs used, and 1 tablespoon of chopped parsley. Serve on toast....
11 minute read
Read Chapter
Read Chapter
SCRAMBLED EGGS WITH CHEESE
SCRAMBLED EGGS WITH CHEESE
Scramble 6 eggs, and two or three minutes before removing from the fire add to them a can of button mushrooms cut in slices, lengthwise, and 1 tablespoon of finely chopped parsley. In the same way peas, tomatoes, asparagus tips, chopped sweet peppers, etc., can be used....
16 minute read
Read Chapter
Read Chapter
SCRAMBLED EGGS WITH MUSHROOMS, PEAS, ETC.
SCRAMBLED EGGS WITH MUSHROOMS, PEAS, ETC.
Prepare plain scrambled eggs, and just before taking off the fire add 2 tablespoons of chopped chives (or green stems of young onions or shallots can be used instead), and ½ a tablespoon of finely chopped parsley; serve on hot toast....
14 minute read
Read Chapter
Read Chapter
SAVOURY SCRAMBLED EGGS
SAVOURY SCRAMBLED EGGS
Make plain scrambled eggs, and just before serving stir into them 1 tablespoon of cream, into which has been stirred 1 teaspoon of curry powder and ½ teaspoon of onion juice. Serve on hot toast....
12 minute read
Read Chapter
Read Chapter
SCRAMBLED EGGS INDIENNE
SCRAMBLED EGGS INDIENNE
For 6 eggs use 1 large tomato and 1 small onion. Chop the onion fine, and fry it five minutes in 1 tablespoon of butter; then add the chopped tomato, and stir another minute over the fire. Now pour in the eggs and scramble them, adding 1 teaspoon of salt and a saltspoon of pepper. Garnish with small triangles of toast....
19 minute read
Read Chapter
Read Chapter
SPANISH EGGS
SPANISH EGGS
Butter individual gratin dishes, and break into them 1 or 2 eggs as desired. Season with salt and pepper, and a sprinkling of finely chopped parsley, and put into the oven for five minutes, or until the eggs are set. Place each dish on a small plate with a paper doily....
16 minute read
Read Chapter
Read Chapter
SHIRRED EGGS
SHIRRED EGGS
Use as many shallow, individual gratin dishes as there are persons to be served, and, after buttering each dish, break into it 1 egg, taking care not to break the yolk. Halve some small tomatoes, and set one half, cut side up, in each dish; season the whole with pepper and salt, and set in the oven for ten minutes or less....
20 minute read
Read Chapter
Read Chapter
SHIRRED EGGS WITH TOMATOES
SHIRRED EGGS WITH TOMATOES
Heat a griddle and butter it slightly, and break upon it 3 or 4 eggs, disturbing the yolks so as to break them. When a little browned on one side turn them with a cake-turner and fry the other side....
13 minute read
Read Chapter
Read Chapter
GRIDDLED EGGS
GRIDDLED EGGS
Put 3 or 4 eggs in a bowl and beat them ten or twelve times with a fork vigorously. Put 1 scant tablespoon of butter in a frying pan, and as soon as melted turn in the eggs and shake over a slow fire until they are set; season with salt and pepper, turn the omelet together as it is let to slide from the pan, and place on a hot dish. Make several small omelets rather than one large one, and place on white paper doilies, and garnish with parsley to serve. The trick of shaking an omelet is the secr
36 minute read
Read Chapter
Read Chapter
PLAIN OMELET
PLAIN OMELET
Take 4 to 6 fresh eggs, separate the yolks and whites, and beat each until as light as possible. Butter a deep frying pan, mix the yolks and whites lightly together with a fork, and put in the hot frying pan, smoothing somewhat with a fork to level. Season the top with pepper and salt, and shake over a slow fire until the omelet is delicately browned on the bottom; turn it together and serve on a hot platter....
24 minute read
Read Chapter
Read Chapter
OMELET SOUFFLÉ
OMELET SOUFFLÉ
Make like plain omelet, stirring with every 4 eggs used 1 teaspoon each of powdered thyme, or sweet marjoram, sage, chopped onion tops or chives, and parsley....
10 minute read
Read Chapter
Read Chapter
HERB OMELET
HERB OMELET
For omelet soufflé made with 6 eggs add ¼ cup of grated cheese to the yolks of the eggs, and ¼ cup to the beaten whites before putting them together. In making plain omelet with cheese add ¼ cup of cheese to 4 eggs after they are in the omelet pan. Sprinkle with grated cheese to serve, and garnish with watercress or parsley....
20 minute read
Read Chapter
Read Chapter
CHEESE OMELET
CHEESE OMELET
Make an omelet soufflé, put on a hot dish, and pour ½ cup of heated rum around it, and light it with a match. Rum is easily made to blaze if a teaspoon is filled with it and a lighted match held under the tip of the spoon. The rum on the platter can then be easily lighted with that in the spoon....
20 minute read
Read Chapter
Read Chapter
RUM OMELET
RUM OMELET
Beat the whites of 6 eggs very stiff and the yolks of 3. Mix the whites and the yolks, using a fork; then stir in the juice of half a lemon and 3 tablespoons of powdered sugar. Heap in a buttered baking dish, and cook in a hot oven about fifteen minutes....
18 minute read
Read Chapter
Read Chapter
BAKED OMELET SOUFFLÉ
BAKED OMELET SOUFFLÉ
Prepare 1 cup of very finely chopped boiled spinach by adding to it 1 teaspoon of butter and 1 saltspoon of grated nutmeg, and put where it will keep warm. Hard boil 6 or 8 eggs, then cut each carefully in two, lengthwise; remove the yolks and stir them into the spinach, mashing them well, and mashing all together until the yolks are thoroughly mixed with the spinach; then season with salt and pepper and neatly fill the halves of the whites of the eggs with the spinach. Make a sauce with 2 cups
47 minute read
Read Chapter
Read Chapter
EGGS CARMELITE
EGGS CARMELITE
Use a long, narrow gratin dish, and arrange cold mashed potato in it in ridges with a spoon, and make three or four hollows in the surface. Into each of these break an egg, and let all bake in the oven until the eggs are set. Tomato or white sauce can be served with this....
18 minute read
Read Chapter
Read Chapter
EGG WITH MASHED POTATO
EGG WITH MASHED POTATO
Hard boil 6 eggs, plunge them into cold water for a moment, then peel, and when cooled, so they will not crumble in cutting, cut them in half. Have ready a sauce made of 1 cup of cream (or milk) and 3 tablespoons of butter, to which when hot is added 2 tablespoons of sherry, 2 tablespoons of brandy (the latter may be omitted), 1 saltspoon of pepper, and 1 teaspoon of salt. Let cook three minutes, then beat in vigorously the beaten yolks of 4 eggs, stir until thickened, add a dash of paprika, and
31 minute read
Read Chapter
Read Chapter
EGGS NEWBURG
EGGS NEWBURG
Put 2 tablespoons of butter in a frying pan, and when melted add 1 finely chopped onion, and let simmer slowly for eight or ten minutes; then add 1 tablespoon of flour, and stir well until smooth. Add to this ½ cup of milk, ½ teaspoon of salt, and ½ saltspoon of pepper, and let cook three or four minutes only. Pour into a deep gratin dish, and break upon it 6 eggs; sprinkle with ½ cup of bread crumbs, and let cook in a moderate oven about five minutes, or until the eggs are set. Serve in the sam
30 minute read
Read Chapter
Read Chapter
EGGS LYONNAISE
EGGS LYONNAISE
Hard boil the number of eggs required, halve them, and serve on toast with devilled sauce....
7 minute read
Read Chapter
Read Chapter
DEVILLED EGGS
DEVILLED EGGS
Hard boil the number of eggs required, and, after halving them, remove the yolks, and mix them with a little butter (using 1 tablespoon to 6 eggs), pepper, salt, and a little tomato chutney or Harvey sauce. Refill the halved whites with this, and use the eggs to garnish 2 cups of boiled rice. Pour over all 1 cup of white sauce or parsley sauce to serve....
21 minute read
Read Chapter
Read Chapter
JAPANESE EGGS
JAPANESE EGGS
Hard boil 5 eggs, take off the shell, and separate the yolks from the whites, chopping the whites fine and pressing the yolks through a sieve, keeping whites and yolks separate. Put 1 cup of milk in a double boiler, and when it boils add to it 1 tablespoon of butter and 1 tablespoon of cornstarch which have been rubbed together, and when the sauce has thickened season it generously with pepper and salt, and stir into it the chopped whites of the eggs. While the sauce is cooking prepare 5 rounds
44 minute read
Read Chapter
Read Chapter
GOLDEN ROD EGGS
GOLDEN ROD EGGS
Separate the yolks and whites of as many eggs as are required, putting each yolk in its shell or in a separate dish. Beat the whites until very stiff, and fill a well-buttered custard cup half full of the white of egg; make a hole in the centre, sprinkle with salt, pepper, and lemon juice, and drop a yolk in each cup. Put in a shallow pan of boiling water with a cover on it, and when the eggs are set turn out onto buttered toast. Garnish with parsley butter....
27 minute read
Read Chapter
Read Chapter
FROTHED EGGS
FROTHED EGGS
Hard boil 6 eggs and halve them carefully, removing the yolks. Put the yolks through a sieve, and rub to a paste with 1 tablespoon of melted butter, salt, pepper, and ¼ cup of cream or milk, using a little at a time, so as not to use it all unless needed to make the mixture of the right consistency for refilling the halved whites. Carefully fill the places made vacant by the removed yolks, roll the half-egg in beaten egg and crumbs, and fry in deep, hot fat. Serve with 2 cups of white sauce, and
43 minute read
Read Chapter
Read Chapter
FRIED STUFFED EGGS
FRIED STUFFED EGGS
Melt 1 tablespoon of butter on a shallow or flat dish, and sprinkle over it 1½ tablespoons of grated cheese; then break into the butter 3 eggs, taking care not to break the yolks. Sprinkle well with salt and pepper and 1½ tablespoons of grated cheese mixed with 2 teaspoons of finely chopped parsley. Bake in the oven until the eggs are set, then cut each egg out round with a cutter, and serve on rounds of toast....
24 minute read
Read Chapter
Read Chapter
SWISS EGG TOAST
SWISS EGG TOAST
To serve four persons hard boil 6 eggs, then put them in cold water for one minute, peel 2 of them, chop the whites, and mix with melted butter and 1 tablespoon of chopped parsley, and form into nests on 4 pieces of hot “corn bread.” Then peel the other 4 eggs, and arrange one on end in each nest. Pour a little parsley butter on each, and season with salt and pepper....
23 minute read
Read Chapter
Read Chapter
EGGS CAROLINA
EGGS CAROLINA
Hard boil 6 eggs, then peel them, and put each on a leaf of lettuce or cabbage, encircling it with grated horse-radish, and serve with a sauce made of vinegar to which is added salt and dry mustard....
13 minute read
Read Chapter
Read Chapter
MÜNCHNER EGGS
MÜNCHNER EGGS
Hard boil the eggs required, then remove the shells, and stick 4 cloves in each egg. Put 2 cups of vinegar on to boil, and rub together a little vinegar, ½ teaspoon of mustard, ½ teaspoon of salt, and ½ teaspoon of pepper, and stir into the boiling vinegar. Place the eggs in a glass jar, and pour the boiled vinegar over them. They can be used in a fortnight, halved or sliced as a garnish or in salads....
24 minute read
Read Chapter
Read Chapter
EGGS IN MARINADE
EGGS IN MARINADE
Butter as many timbale moulds as are required, and dust the inside with chopped parsley; then break into each an egg, and sprinkle with salt and pepper. Set the moulds in water in a shallow pan, and place in the oven until well set or hard. Turn out onto a flat dish, or on individual dishes, and with them serve bread sauce, or any sauce desired....
21 minute read
Read Chapter
Read Chapter
EGGS PARISIENNE
EGGS PARISIENNE
Butter small moulds or cups, then sprinkle them with chopped parsley, and on the bottom (which will be the top when they are turned out) place a symmetrical pattern made of cut beets and truffles or pickled walnuts. Drop one egg into each mould, dredge with salt and pepper, and set the moulds in a pan of boiling water; cover, and let cook until firm. Turn out onto rounds of toast, and serve with a hot tomato sauce, or any savoury sauce....
25 minute read
Read Chapter
Read Chapter
EGGS PERIGORD
EGGS PERIGORD
Into a shallow round or oval gratin dish, or small individual dishes, put melted butter to cover the bottom, and encircle the outer edge with thinly sliced, rather dry, cheese; inside this break enough eggs to cover the bottom of the dish, taking care not to break the yolks. Season with salt and pepper, and put into the oven until the whites of the eggs are thoroughly set....
21 minute read
Read Chapter
Read Chapter
EGGS WITH CHEESE
EGGS WITH CHEESE
Drop eggs into a buttered baking dish, and then cover them with a highly seasoned white sauce to which some egg-yolks have been added (using 1 yolk to each ½ cup of sauce), also salt and paprika. Sprinkle the top with grated cheese, and put in the oven to bake until the egg is firmly set....
18 minute read
Read Chapter
Read Chapter
EGGS MORNAY
EGGS MORNAY
Butter a shallow dish, pour into it 1 scant cup of milk, and let heat. When hot cover the surface with eggs, cover, and let poach on top of stove until set; sprinkle with celery salt, and then cover with cream, and set in the oven for five minutes. Sprinkle the top with finely chopped celery tops to serve. This may be cooked in one large dish or in individual gratin dishes....
23 minute read
Read Chapter
Read Chapter
CREAMED EGGS
CREAMED EGGS
Butter individual gratin dishes, and break 2 eggs into each, taking care not to break the yolks. Slice small onions so the separate rings are unbroken, and place a circle of these rings on the eggs around the edge of the dish. Sprinkle with salt and pepper, then with grated cheese, and bake in a slow oven until the eggs are thoroughly set....
20 minute read
Read Chapter
Read Chapter
EGGS OMAR PASHA
EGGS OMAR PASHA
Butter one large gratin dish or several small ones, break into them enough eggs to cover the bottom, taking care not to break the yolks; put them in a moderate oven until the whites are quite set, and then garnish by putting a few tablespoons of boiled rice on the eggs around the edge of the dish, alternating with button mushrooms, which have been cut in thin slices and mixed with brown sauce. Season with salt and pepper just before serving....
25 minute read
Read Chapter
Read Chapter
TURKISH EGGS
TURKISH EGGS
These are best served in individual gratin dishes measuring about four inches across. Put 2 tablespoons of butter in a saucepan, and let it cook over a slow fire until a rich brown, but not burnt. Add to it 1 teaspoon of lemon juice, and cover the bottom of each gratin dish with the (black) butter; then break into each dish 1 egg, or 2 if required, taking care not to break the yolk. Season with salt and pepper and arrange 8 or 10 capers on each; put in the oven eight or ten minutes, or until the
36 minute read
Read Chapter
Read Chapter
EGGS BEURRE-NOIR
EGGS BEURRE-NOIR
Take a shallow gratin dish large enough to contain the eggs required, allowing 2 eggs to each person, butter the gratin dish, and break the eggs carefully into it, taking care not to break the yolks; season with pepper and salt, and set in a moderate oven until the whites are stiff; while they are cooking prepare the following garnish which will be sufficient for 6 or 8 eggs. Put 1 tablespoon of butter in a saucepan; when melted add 1 onion cut into thin slices, and stir it about three or four m
1 minute read
Read Chapter
Read Chapter
EGGS CREOLE
EGGS CREOLE
Savoury butter is made by melting good butter, and adding to it any chopped herb,—chives, parsley, etc. Put a little of this in individual gratin dishes, and break into them 1 or 2 eggs as desired. Pour a little of the savoury butter over the top of each egg, season with salt and pepper, and put in the oven until the eggs are thoroughly set. If fresh tarragon is available, two nicely shaped leaves crossed on the yolk of the egg make a pretty garnish, or two leaves of lemon verbena may be used in
30 minute read
Read Chapter
Read Chapter
EGGS IN SAVOURY BUTTER
EGGS IN SAVOURY BUTTER
Make egg mixture as for egg timbales, and pour into a buttered ring mould. Cook in pan of water in the oven twenty minutes or until set, and then turn out onto a hot, round, flat dish, and fill the centre with hot button mushrooms which are mixed with tomato sauce, or with peas, either with or without the sauce....
20 minute read
Read Chapter
Read Chapter
EGG MOULD FOR VEGETABLES
EGG MOULD FOR VEGETABLES
Sprinkle fresh toast with walnut, mushroom, or any savoury catsup, then heap on it nicely scrambled eggs in which milk has been used, and on top put a generous layer of grated cheese; season with pepper and salt, and put under the oven flame of a gas stove. Let the cheese brown, then remove and garnish the top with slices cut from black pickled walnuts, or a few capers, or with thin strips of pimentos, or chopped chives....
24 minute read
Read Chapter
Read Chapter
CANUCK EGG TOAST
CANUCK EGG TOAST
Hard boil 8 eggs, cut the whites into medium-sized pieces, and press the yolks through a sieve or ricer. Put 1 cup of milk in a double boiler, and with it 1 tablespoon of finely minced onion, shallot, or chives. When the milk boils add to it 1 tablespoon of thickening flour dissolved in a little milk and stir until thickened. Season with ½ teaspoon of salt, ¼ teaspoon of pepper, a dash of paprika, and stir in the riced egg-yolks and the diced whites. Serve in small dishes, or covered with crumbs
34 minute read
Read Chapter
Read Chapter
ESCALLOPED EGGS
ESCALLOPED EGGS
I would not enter on my list of friends, though graced with polished manners and fine sense, yet wanting sensibility, the man who needlessly sets foot upon a worm. — Cowper. Take 1 cup of bread crumbs and 1 cup of milk, and cook together until smooth; then add 2 tablespoons of melted butter, 1 scant teaspoon of mustard, and 6 tablespoons of grated cheese. Stir over the fire for one minute, then remove, and add salt and cayenne pepper, and the lightly beaten yolks of 2 eggs; afterwards stir in wi
6 minute read
Read Chapter
Read Chapter
BAKED CHEESE AND BREAD
BAKED CHEESE AND BREAD
Put 1 tablespoon of butter in a saucepan, and when melted add 1 cup of milk, or cream if desired, 1 cup of fine bread crumbs, 2 cups of grated cheese, ½ teaspoon of salt, ½ teaspoon of dry mustard, and some cayenne pepper. Stir constantly until well heated through, and then add 2 lightly beaten eggs, and serve on rounds of toast....
20 minute read
Read Chapter
Read Chapter
CHEESE FONDU
CHEESE FONDU
Put 1 cup of milk into a double boiler, season with pepper and salt, and when hot stir in 1 cup of grated cheese, and let cook for five minutes; then add 3 crumbed soda crackers and serve on toast, with a sprinkling of paprika....
15 minute read
Read Chapter
Read Chapter
CHEESE RELISH
CHEESE RELISH
Beat the whites of 2 eggs to a stiff froth, and stir into them with a fork 2 tablespoons of Parmesan or grated cheese, 2 drops of tabasco, a little salt and paprika; drop 1 tablespoon at a time into hot fat, and fry until brown; then drain and sprinkle with fresh salt and paprika before serving....
18 minute read
Read Chapter
Read Chapter
CHEESE MÉRINGUES
CHEESE MÉRINGUES
Make 2 cups of well-seasoned white sauce, add a few drops of golden yellow colouring, stir into it ½ cup of cheese cut into dice (or grated if preferred), and when the cheese is softened and hot serve on rounds of toast and sprinkle with paprika....
15 minute read
Read Chapter
Read Chapter
CREAMED CHEESE
CREAMED CHEESE
Make small pancakes of 1 cup of milk, 1 egg, and enough flour to thicken, and spread them with grated cheese moistened with a little melted butter; sprinkle chopped chives mixed with parsley over the cheese, and a dash of any savoury catsup (if liked), season with salt and pepper, roll the pancakes after cooking, and serve as a savoury or luncheon dish....
20 minute read
Read Chapter
Read Chapter
CHEESE PANCAKES
CHEESE PANCAKES
Take 2 quarts or more of sour milk or cream, and add to it the same quantity of rapidly boiling water, turn into a straining-bag, and hang up until dry. When ready to use, turn out of the bag and rub until smooth; add a seasoning of salt and pepper and a little sweet cream. Beat until light and serve ice-cold. A little cream can be served to eat upon it, if liked. This can also be made by heating the sour milk or cream and using no water, but the milk must only be heated enough to separate and n
32 minute read
Read Chapter
Read Chapter
COTTAGE CHEESE
COTTAGE CHEESE
Cut in very small thin pieces 1 pound of American cheese; put it in a chafing-dish and stir until melted, then add 1 teaspoon of mustard, some salt, and slowly stir in ½ a glass of beer or ale, and season with cayenne or paprika just before serving on toast....
16 minute read
Read Chapter
Read Chapter
WELSH RAREBIT
WELSH RAREBIT
Make Welsh rarebit, and five minutes before serving stir into it 1 tablespoon of chopped green peppers and 1 tablespoon of chopped Spanish pimentos....
9 minute read
Read Chapter
Read Chapter
BACHELOR’S RAREBIT
BACHELOR’S RAREBIT
Cut in small pieces 1 pound of American cheese, put it in a chafing-dish and stir until melted; then add ½ a glass of beer or ale, some salt and cayenne or paprika, 1 teaspoon dry mustard, the yolk of 1 egg, then the whipped white of the egg, and serve at once on toast. The white of the egg militates against any “stringiness” which is apt to come from cooking certain sorts of cheese. A little milk can be used, if desired, instead of beer....
26 minute read
Read Chapter
Read Chapter
DELMONICO RAREBIT
DELMONICO RAREBIT
Drain 1 can of tomatoes and put them in a saucepan with 1 tablespoon of butter; season them well with pepper and salt, and after they have cooked fifteen or twenty minutes add 1 pound of fresh American cheese cut into thin slices, and stir until melted; season generously with salt and pepper, and serve on rounds of toast....
19 minute read
Read Chapter
Read Chapter
PINK RAREBIT
PINK RAREBIT
Remove the paper from the smallest Neufchâtel cream cheese, which is nearer like real Liptauer than any other that can be had in America, and set it in the centre of a plate; surround it with 1 teaspoon of paprika, ½ teaspoon of salt, a small mustard spoon of French mustard, a piece of fresh butter half the size of the cheese, 2 teaspoons of minced onion, and 1 teaspoon of capers. The “Liptauer” should be blended at the table with a silver knife. Add first the butter, then the capers, then the o
33 minute read
Read Chapter
Read Chapter
LIPTAUER CHEESE
LIPTAUER CHEESE
Cream ½ pound of Roquefort cheese with 1 tablespoon of butter and some salt and 1 tablespoon of sherry, and serve on water crackers....
9 minute read
Read Chapter
Read Chapter
ROQUEFORT CHEESE GOURMET
ROQUEFORT CHEESE GOURMET
A pretty way to serve Camembert cheese is to place the cheese, when removed from its box and paper, on a round paper doily on a large plate, and surround it with a heavy wreath of watercress and radishes cut to look like flowers....
15 minute read
Read Chapter
Read Chapter
CAMEMBERT CHEESE
CAMEMBERT CHEESE
Cut fresh cheese into thin slices, spread with made mustard, sprinkle with paprika, lay between two trimmed slices of bread, and toast on both sides until nicely browned, using a very slow fire....
11 minute read
Read Chapter
Read Chapter
CHEESE “DREAMS”
CHEESE “DREAMS”
Instead of throwing away bits of dried cheese these should be grated and put in a wide mouthed, covered glass jar....
8 minute read
Read Chapter
Read Chapter
GRATED CHEESE
GRATED CHEESE
“ If Plutarch’s advice, that those who affirm that they were intended by nature for a diet of flesh food, ‘should themselves kill what they wish to eat,’ were always followed, the question would to most take on a different aspect. Few can endure unmoved the horrible sights of the slaughter-house; far less could they participate in the slaughter. ” There is no end to the combinations of vegetables for salads; the few here given are the best ones I have tried. The dressing should never be put on a
15 minute read
Read Chapter
Read Chapter
TARRAGON VINEGAR
TARRAGON VINEGAR
Put 2 chilled egg-yolks in a cold soup plate, and stir into them 1 teaspoon of salt and ½ teaspoon of mustard, using a silvered spoon, and after these are well mixed in begin to add oil, actually drop by drop, from 1 scant cup of cool olive oil, and do this until the eggs are so thickened that it is not possible to make them more so; then the remaining oil may be added less slowly. If this first process is not properly done, no amount of stirring will ever thicken the sauce. A fork or whisk may
43 minute read
Read Chapter
Read Chapter
PLAIN MAYONNAISE DRESSING
PLAIN MAYONNAISE DRESSING
This may be made of mixed herbs or spinach. If herbs are used take 1 tablespoon of parsley, 1 of watercress, and 1 of chervil, put them into boiling water, let them cook eight minutes, then drain and pound in a mortar, and press the pulp through a fine sieve. Use this with mayonnaise to make a light delicate green colour. If spinach is used press 1 tablespoon of chopped spinach through a sieve, and use it to colour the sauce....
26 minute read
Read Chapter
Read Chapter
GREEN COLOURING FOR MAYONNAISE
GREEN COLOURING FOR MAYONNAISE
Use equal quantities of Neufchâtel cheese and grated American (or Parmesan) cheese, sprinkle with cayenne, and dampen with a little melted butter. Shape into tiny balls and use very cold as a salad garnish....
12 minute read
Read Chapter
Read Chapter
SALAD CHEESE BALLS
SALAD CHEESE BALLS
Use 1 cup of scraped thinly sliced celery, 1 cup of diced apples, ½ cup of chopped English walnuts, and ½ cup of seeded white grapes. Mix well with mayonnaise, and serve on large curled lettuce leaves....
12 minute read
Read Chapter
Read Chapter
AMERICAN SALAD
AMERICAN SALAD
Use cold boiled fresh artichokes, remove the thistles, and fill the artichokes with finely minced chopped onion, apple, and beet, blended with green mayonnaise; serve extra mayonnaise in which to dip the artichoke leaves....
12 minute read
Read Chapter
Read Chapter
ARTICHOKE SALAD
ARTICHOKE SALAD
Put a can of good “stringless” beans on the ice an hour before wanted, open, drain, and arrange in a salad bowl with 2 teaspoons of grated or finely chopped onion and 1 cup of French dressing. Serve ice-cold....
14 minute read
Read Chapter
Read Chapter
GREEN BEAN SALAD
GREEN BEAN SALAD
Make like the preceding, using 1 tablespoon of chopped chives or shallots, or green onion tops instead of chopped onion....
8 minute read
Read Chapter
Read Chapter
WAX BEAN SALAD
WAX BEAN SALAD
Cut boiled beets in thin slices and use a vegetable cutter to cut them into fancy shapes. Mix 1 cup of beets with 1 cup of thinly sliced celery, cover well with mayonnaise, serve on lettuce leaves....
13 minute read
Read Chapter
Read Chapter
BEET SALAD WITH CELERY
BEET SALAD WITH CELERY
Slice firm white cabbage as thin as possible, then cut it across, mix it with mayonnaise dressing, and serve on small white cabbage leaves....
9 minute read
Read Chapter
Read Chapter
CABBAGE SALAD
CABBAGE SALAD
Use equal parts of thin strips of celery and shredded pineapple. Select a perfectly ripe pineapple. Put the celery and pineapple each by itself, and place on the ice. When time to serve mix them together with mayonnaise, garnish with celery leaves, and serve at once....
15 minute read
Read Chapter
Read Chapter
CELERY AND PINEAPPLE SALAD
CELERY AND PINEAPPLE SALAD
When fresh cherries are available they are best, but the large cherries in glass bottles are also suitable. Remove the stones from fresh cherries, and in their places put blanched filberts or hazelnuts. Put on curled lettuce leaves with a tablespoon of green mayonnaise on each....
15 minute read
Read Chapter
Read Chapter
CHERRY SALAD
CHERRY SALAD
Soak 2 unpeeled cucumbers in ice-cold water for twenty minutes or more, then peel and use a patent scraper on the sides to serrate the edges, or do this by drawing a silver fork firmly down the length of the cucumber; this will make the slices have fancy edges. Slice, and arrange with small white lettuce leaves in a salad bowl. Cover with French dressing and add a sprinkling of paprika to the salad itself before serving. Some sliced radishes may be added if liked....
26 minute read
Read Chapter
Read Chapter
CUCUMBER SALAD
CUCUMBER SALAD
Use 1 cup each of finely sliced firm white cabbage, diced celery, and chopped apple; mix them well with mayonnaise dressing, and serve in the inner leaves from the cabbage....
11 minute read
Read Chapter
Read Chapter
COUNTRY SALAD
COUNTRY SALAD
Prepare like plain cucumber salad, but put with the sliced cucumbers 1 small onion sliced thin, with the slices separated into rings. One tablespoon of chives may be added, or more chives used and the onion slices omitted....
13 minute read
Read Chapter
Read Chapter
RUSSIAN CUCUMBER SALAD
RUSSIAN CUCUMBER SALAD
Take young dandelion leaves, trim off all the stem below the leaf, and mix with a French dressing to which has been added onion juice or chopped chives; use 1 tablespoon of either to each cup of dressing. Hard-boiled eggs, sliced or chopped, are sometimes used to garnish this salad....
17 minute read
Read Chapter
Read Chapter
DENT DE LION SALAD
DENT DE LION SALAD
Boil 6 or 8 eggs for ten minutes, put in cold water for two or three minutes, then peel and put in a jar of pickled beets, well covered with vinegar. Let them stand a few hours and serve with the beets....
14 minute read
Read Chapter
Read Chapter
PINK EGG SALAD
PINK EGG SALAD
Wash heads of endive and use the crisp, white, light leaves. Shake dry and cover with French dressing. Add 1 teaspoon of minced onion before dressing....
9 minute read
Read Chapter
Read Chapter
ENDIVE SALAD
ENDIVE SALAD
Wash 2 cups of fetticus and dry the leaves well, then cover with French dressing, and add 1 teaspoon of grated onion....
9 minute read
Read Chapter
Read Chapter
FETTICUS OR CORN SALAD
FETTICUS OR CORN SALAD
Take a handful of sorrel, 2 sprigs of chervil, 4 leaves of tarragon (or use tarragon vinegar), 1 teaspoon of chopped chives, and the small leaves from the heart of a head lettuce. Blend all well with French dressing....
13 minute read
Read Chapter
Read Chapter
GARDEN SALAD
GARDEN SALAD
Wash and shake dry the fine leaves from a head lettuce, and arrange with them in layers very thin slices of grape-fruit; mix well with French dressing before serving....
11 minute read
Read Chapter
Read Chapter
GRAPE-FRUIT SALAD
GRAPE-FRUIT SALAD
Having prepared 2 nice heads of head lettuce, arrange them in the salad bowl with 2 seedless oranges which have been neatly peeled, and cut into thin slices with a very sharp knife. Season with salt and pepper, and then mix thoroughly with French dressing. The oranges and lettuce should have been chilled so that the salad will be very cold....
19 minute read
Read Chapter
Read Chapter
ITALIAN SALAD
ITALIAN SALAD
Pull apart a fresh head lettuce, breaking the leaves neatly from the stalk, and wash those that need it and shake them dry. Put in a salad bowl with French dressing or sauce vinaigrette, and mix well together before serving....
13 minute read
Read Chapter
Read Chapter
LETTUCE SALAD
LETTUCE SALAD
Open a glass or can of imported macedoine of vegetables, drain, and cover with French dressing. Arrange with lettuce leaves in a bowl or on separate plates. Freshness can be added by a tablespoon of chopped chives, or shallots, or parsley....
14 minute read
Read Chapter
Read Chapter
MACEDOINE SALAD
MACEDOINE SALAD
Use 1 cup of chopped tomato, 1 cup of chopped cucumber, ½ cup of thinly sliced radishes, ½ cup of chopped apple, and 2 tablespoons of the German pearl pickled onions. Mix all together with 1 cup of mayonnaise, and arrange in a salad bowl with lettuce leaves, which should be used to hold the salad in serving....
19 minute read
Read Chapter
Read Chapter
SPECIAL MIXED SALAD
SPECIAL MIXED SALAD
Select fresh, firm mushrooms that are small, wash them carefully without peeling, and stir them in French dressing that contains rather more oil than usual. Put 1 crisp lettuce leaf on each plate, fill it with the mushrooms, sprinkle with salt and a little paprika, and serve very cold....
16 minute read
Read Chapter
Read Chapter
MUSHROOM SALAD
MUSHROOM SALAD
Wash and shake dry the fine white centre of endive or chicory, and arrange with it quartered tomatoes from which the skin has been removed; serve with a French dressing to which a tablespoon of chopped parsley, ½ teaspoon of chopped onion, and 1 finely chopped egg has been added....
16 minute read
Read Chapter
Read Chapter
NARRAGANSETT SALAD
NARRAGANSETT SALAD
Select large tomatoes, remove the skins by putting in boiling water, cut out the inside, and refill with finely chopped pineapple, celery, and apple in equal proportions, all well blended with plain mayonnaise. Serve on lettuce leaves on separate plates, or use watercress instead of lettuce....
15 minute read
Read Chapter
Read Chapter
PHILADELPHIA SALAD
PHILADELPHIA SALAD
Mix 2 Neufchâtel cheeses with 1 cup of grated cheese, and when creamed together add 6 olives stoned and chopped fine and 1 teaspoon of chopped pimento; season generously with salt and pepper, moisten with cream, and mould into balls an inch and a quarter through. Pimolas (which are olives stuffed with pimentos) can of course be used if more convenient, and a few drops of onion extract or a very little onion juice adds piquancy to the cheese balls. Take lettuce which has been in cold water and is
36 minute read
Read Chapter
Read Chapter
PIMENTO SALAD WITH CHEESE BALLS
PIMENTO SALAD WITH CHEESE BALLS
Use boiled beets, sliced and mixed with French dressing, and over all sprinkle chopped white of hard-boiled egg. A little grated horse-radish is sometimes used with good effect in beet salad....
11 minute read
Read Chapter
Read Chapter
POLISH SALAD
POLISH SALAD
Boil 6 medium-sized potatoes, and after draining shake them over the fire a moment or two to dry; then peel and slice while warm, and cover at once with a dressing made of 1 teaspoon of salt, 1 saltspoon of black pepper, 1 tablespoon of chopped parsley, 1 chopped onion, 5 tablespoons of oil, and 3 tablespoons of vinegar. Mix and let stand on ice for an hour or so, then put with crisp lettuce leaves in a salad bowl, and garnish with chopped boiled or pickled beets....
27 minute read
Read Chapter
Read Chapter
GERMAN POTATO SALAD
GERMAN POTATO SALAD
Mix cold sliced boiled potatoes with mayonnaise dressing and add 1 tablespoon of capers....
7 minute read
Read Chapter
Read Chapter
AMERICAN POTATO SALAD
AMERICAN POTATO SALAD
Use equal quantities of boiled beets (canned ones are convenient) and boiled potatoes. Dice both and mix well together, adding 1 tablespoon of vinegar. Let stand until the potatoes are reddened, then add 1 tablespoon of grated onion, mix well with French dressing, and garnish with slices of hard-boiled egg. Place in a salad bowl, with fine white cabbage or crisp lettuce leaves....
20 minute read
Read Chapter
Read Chapter
RED POTATO SALAD
RED POTATO SALAD
Pick over crisp heads of romaine, let stand a few minutes in cold water, then shake until dry, and serve with French dressing to which grated onion is added, using 1 teaspoon of it to each cup of dressing....
13 minute read
Read Chapter
Read Chapter
ROMAINE SALAD
ROMAINE SALAD
To 2 cups of cold boiled rice add 2 chopped hard-boiled eggs and blend well with mayonnaise. Arrange on crisp lettuce leaves with a garnish of egg slices, and beet, and sliced olives....
11 minute read
Read Chapter
Read Chapter
SOUTHERN SALAD
SOUTHERN SALAD
A refreshing salad may be made from the sorrel found growing wild. Wash it well, cut the stalks off, and dredge with salt, pepper, celery salt, and then mix with oil, and sprinkle well with tarragon vinegar and a little grated onion....
14 minute read
Read Chapter
Read Chapter
SORREL SALAD
SORREL SALAD
Remove the skins from large, solid tomatoes and 1 small cucumber, take the seeds from 1 small sweet green pepper, pare 1 small Spanish onion, and cut all in slices, making the peppers extremely thin. Mix with 1 tablespoon of chopped nasturtium leaves or stems or seeds, and cover with French dressing, mixing well. Let stand on ice an hour before serving. Serve with cheese balls....
21 minute read
Read Chapter
Read Chapter
SPANISH SALAD
SPANISH SALAD
Wash 1 large head of crisp head lettuce, separate the leaves, rejecting all but perfect ones, and shake them dry. Put them in a large salad bowl, and with them put 1 onion chopped very fine, 5 sliced tomatoes, and the leaves from 3 or 4 sprigs of watercress. At the table dredge the salad generously with salt, and sprinkle with black pepper, covering the entire surface; then pour from an oil bottle 3 or 4 tablespoons of oil over the vegetables slowly, and follow this with about 2 tablespoons of v
41 minute read
Read Chapter
Read Chapter
SUNDAY-NIGHT SALAD
SUNDAY-NIGHT SALAD
Slice 5 or 6 very small tomatoes, and put with them 2 onions sliced and divided into rings. Cover with French dressing....
9 minute read
Read Chapter
Read Chapter
RUSSIAN TOMATO SALAD
RUSSIAN TOMATO SALAD
Slice 4 tomatoes, put with them 3 tablespoons of chopped chives, and cover with French dressing. Serve on lettuce leaves....
8 minute read
Read Chapter
Read Chapter
SLICED TOMATO WITH CHIVES
SLICED TOMATO WITH CHIVES
Use 1 cup of shelled walnuts, broken or chopped, 1 cup of diced tart apple, 1 cup of crisp celery cut in small pieces, and mix well with mayonnaise dressing. Serve on curly lettuce leaves....
12 minute read
Read Chapter
Read Chapter
WALDORF SALAD
WALDORF SALAD
Cut two inches off the bottom of a bunch of watercress with a sharp knife, wash the cress thoroughly in ice-cold water, drain, and arrange in a salad bowl with 3 seedless oranges cut in thin slices, and mix all together with a dressing made of 1 tablespoon each of tarragon vinegar, olive oil, and brandy; season well with salt and pepper, and serve very cold. Grape fruit can be substituted for the orange, or equal amounts of orange and grape fruit used....
26 minute read
Read Chapter
Read Chapter
WATERCRESS SALAD WITH ORANGES
WATERCRESS SALAD WITH ORANGES
Cut into small cubes 2 fresh cucumbers that have been on ice until chilled and then peeled, and put with them 1 diced sour apple, 1 tablespoon of shredded pimentos, 1 small bunch of watercress (using the leaves only), and 2 tablespoons of chopped mint leaves. Mix with French dressing and serve on lettuce leaves....
18 minute read
Read Chapter
Read Chapter
YOKOHAMA SALAD
YOKOHAMA SALAD
Use large dinner plates, and on each arrange 6 of the large light green leaves from the inner part of head lettuce, putting 5 of them with the stalk-end toward the centre of the plate, and another small one in the centre. Fill the centre leaf with radishes (cut like roses) and olives, and fill the others as follows: In one put 2 tablespoons of canned green beans, well mixed, before putting on the leaf, with a little grated onion and French dressing, on the second put 3 or 4 slices of tomato and
1 minute read
Read Chapter
Read Chapter
A SALAD SUPPER
A SALAD SUPPER
No flocks that range the valley free, To slaughter I condemn; Taught by the power that pities me, I learn to pity them. Oliver Goldsmith. The savoury begins a meal well, and is a convenient dainty for late suppers. The variety is practically endless, and those given here may be altered and added to indefinitely. Put a small handleless cup or glass in the centre of a plate and encircle it with 6 of the smallest white leaves of lettuce. On each leaf place 2 small white firm button mushrooms, which
6 minute read
Read Chapter
Read Chapter
CANNED MUSHROOM “COCKTAILS”
CANNED MUSHROOM “COCKTAILS”
Cut squares, an inch across, from sweet pimentos (canned), and put 8 or 10 of these in each glass; cover well with cocktail sauce and serve ice-cold, with celery....
11 minute read
Read Chapter
Read Chapter
PIMENTO “COCKTAILS”
PIMENTO “COCKTAILS”
Use 1 large pickled beet and arrange neat slices on squares of bread; in the centre of the beet put a ring of hard-boiled sliced egg, filled with the riced egg-yolk, and fill each corner with chopped chives....
13 minute read
Read Chapter
Read Chapter
BEET SAVOURY
BEET SAVOURY
Chop equal parts of pickled beet and the whites of hard-boiled eggs together, and arrange on toast or bread with the riced yolks of the eggs, mixed with a little chopped chives or parsley, in a cone on the centre. Season well....
15 minute read
Read Chapter
Read Chapter
BEET AND EGG SAVOURY
BEET AND EGG SAVOURY
Cut brown bread into shapes, spread with butter, then heavily with cream cheese containing some salt, and cross two evenly cut strips of pimento on each piece of bread thus prepared. At the juncture of the strips of pimento place a slice of pimola, and put one in each space on the cheese. Sprinkle with paprika, and put a few capers here and there....
20 minute read
Read Chapter
Read Chapter
BROWN-BREAD SAVOURY
BROWN-BREAD SAVOURY
Cut bread in rounds and arrange on it neat slices of cucumber, the edges serrated before slicing by drawing a silver fork lengthwise of the cucumber. Sprinkle with salt and paprika, and on each slice put a ring from a small sliced onion, or arrange instead the tiny German pearl pickled onions between the slices of cucumber. Sprinkle a little lemon juice over to serve. A variation is made by using chopped chives only, or each ring of onion may be filled with them....
26 minute read
Read Chapter
Read Chapter
CUCUMBER SAVOURY
CUCUMBER SAVOURY
Toast one side of shaped pieces of bread, and butter the untoasted side, and on it spread a layer of chopped tomato mixed with half as much chopped green pepper and some salt. Put in the oven or under the gas flame for five minutes, and upon removing arrange a cone of finely chopped onion in the centre of each....
19 minute read
Read Chapter
Read Chapter
CREOLE SAVOURY
CREOLE SAVOURY
Use fresh bread slightly toasted or less soft bread without toasting. Cut in squares, diamonds, or rounds, and sprinkle with Worcestershire sauce, or any good sauce, then cover neatly with the chopped whites of hard-boiled, well-salted eggs, on which arrange a centre of the riced yolks. Put a round slice from a black pickled walnut on each corner, dot with capers, and sprinkle with paprika....
20 minute read
Read Chapter
Read Chapter
EGG SAVOURY
EGG SAVOURY
Spread oblong pieces of bread thinly with mustard, cover with a layer of chopped whites of hard-boiled eggs mixed with a little grated horse-radish, arrange capers in strips crosswise of the bread, and between these sprinkle the hard-boiled yolks of the eggs which have been riced or pressed through a sieve. At the corners and in the centre place thin slices of gherkins....
20 minute read
Read Chapter
Read Chapter
HORSE-RADISH SAVOURY
HORSE-RADISH SAVOURY
Cut shaped pieces of bread and spread with made mustard. Cover them with chopped hard-boiled eggs mixed with a little chopped chives. Arrange capers in lines or any pattern on this. Season well....
11 minute read
Read Chapter
Read Chapter
MUSTARD SAVOURY
MUSTARD SAVOURY
Mix Neufchâtel cheese with ¼ as much butter and rub to a cream, and then squeeze through a tube onto salted, hot crackers, forming star-like rosettes. Sprinkle with paprika, garnish with capers....
11 minute read
Read Chapter
Read Chapter
NEUFCHÂTEL SAVOURY
NEUFCHÂTEL SAVOURY
Use shaped pieces of bread and spread thinly with butter, then arrange a quarter-inch layer of finely minced Spanish onion mixed with chopped parsley and slightly dampened with tomato sauce; put in the centre of each the ring of a slice of hard-boiled egg, with a slice of pickled walnut fitted into it....
17 minute read
Read Chapter
Read Chapter
ONION SAVOURY
ONION SAVOURY
Spread any savoury sauce and then cream cheese on oblong pieces of bread, and arrange on this thin slices of small sour pickles in a neat row, lengthwise. Sprinkle with paprika....
11 minute read
Read Chapter
Read Chapter
PICKLE SAVOURY
PICKLE SAVOURY
Arrange on squares of bread spread with tomato or any tart sauce strips of riced yolk of hard-boiled egg; form squares by placing them both ways of the bread, and in each put a ring of the white of hard-boiled egg sliced, and fill the centre with a slice of pimola or any other stuffed olive....
19 minute read
Read Chapter
Read Chapter
STUFFED OLIVE SAVOURY
STUFFED OLIVE SAVOURY
Make same as the above using capers to fill the egg rings....
6 minute read
Read Chapter
Read Chapter
CAPER SAVOURY
CAPER SAVOURY
Chop tomatoes and mix with them a thick mayonnaise, either plain or flavoured with herbs. Spread on shaped pieces of bread, and garnish with thin rings sliced from green peppers....
11 minute read
Read Chapter
Read Chapter
TOMATO MAYONNAISE SAVOURY
TOMATO MAYONNAISE SAVOURY
Cut rounds of bread the size of the tomatoes to be used and toast one side; then butter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and dry mustard, sprinkle with mushroom catsup or walnut catsup, and set under the burners of a gas stove for five minutes or until heated but not softened. Garnish with watercress to serve....
21 minute read
Read Chapter
Read Chapter
TOMATO SAVOURY
TOMATO SAVOURY
Spread shaped pieces of bread with “Liptauer cheese” and garnish with slices of pickle....
6 minute read
Read Chapter
Read Chapter
LIPTAUER SAVOURY
LIPTAUER SAVOURY
Toast fresh bread slightly, cut into shapes and butter one side, and on this arrange a trimmed piece of canned Spanish pimento sprinkled with celery salt, and set under the gas flame of a gas stove for five minutes to heat....
14 minute read
Read Chapter
Read Chapter
SWEET PIMENTO SAVOURY
SWEET PIMENTO SAVOURY
To make rounds of bread or toast take an empty tin the size required and press it firmly into a slice of bread, thus cutting the round evenly and neatly. Cutters for cutting vegetables into fancy shapes are convenient for savouries....
15 minute read
Read Chapter
Read Chapter
ROUNDS OF TOAST
ROUNDS OF TOAST
One farmer said to me, “You cannot live on vegetable food, for it furnishes nothing to make bones with;” and so he religiously devotes a part of his day to supplying his system with the raw material of bones, walking all the while he talks, behind his oxen, who, with vegetable made bones, jerk him and his lumbering plow along in spite of obstacles. I have found repeatedly of late years that I cannot fish without falling a little in self-respect. Henry David Thoreau. The recipes given under Savou
4 minute read
Read Chapter
Read Chapter
PROVIDENCE HOUSE CLUB SANDWICHES
PROVIDENCE HOUSE CLUB SANDWICHES
Arrange thinly sliced, cored apples between layers of buttered bread from which the crust has been cut. Sprinkle with salt and spread with mayonnaise, into which a few chopped nuts have been mixed....
11 minute read
Read Chapter
Read Chapter
APPLE SANDWICHES
APPLE SANDWICHES
Trim and butter squares of bread and fit to them thinly sliced tomatoes, and spread with thin mustard; slice green peppers very thin, and arrange sections of the rings here and there over the tomatoes. Use a little minced chives or shallot, or onions, and season with salt and pepper and lemon juice or some sauce....
18 minute read
Read Chapter
Read Chapter
CREOLE SANDWICHES
CREOLE SANDWICHES
Spread squares of bread with curry paste, and cover with chopped tomato to which is added a little chopped onion and the same amount of chopped sour apples. Season with salt....
11 minute read
Read Chapter
Read Chapter
BOMBAY SANDWICHES
BOMBAY SANDWICHES
Spread small oblong pieces of bread, from which the crust is cut, with peanut butter blended with cream, and press firmly together....
8 minute read
Read Chapter
Read Chapter
PEANUT-BUTTER SANDWICHES
PEANUT-BUTTER SANDWICHES
Break 2 eggs into a frying pan containing a little melted butter and let them spread, breaking the yolk with a spoon after they are in the pan; let them fry until the edges begin to brown, then season with salt and pepper, and sprinkle with chopped chives. Cut pieces out to fit the bread slices to be used, and, after trimming and buttering the bread, arrange them on one side of the sandwich. Use with no other flavouring, or sprinkle with Worcestershire sauce, or spread with mustard. Wrap in waxe
29 minute read
Read Chapter
Read Chapter
EGG SANDWICHES
EGG SANDWICHES
Mix chopped nuts in thick cream or mayonnaise, and spread between slices of bread, either with or without a lettuce leaf. Sprinkle with cayenne....
9 minute read
Read Chapter
Read Chapter
NUT SANDWICHES
NUT SANDWICHES
Spread oblong slices of trimmed bread with butter, lay a lettuce leaf between, trimmed to size, and spread with plain or green mayonnaise....
9 minute read
Read Chapter
Read Chapter
LETTUCE SANDWICHES
LETTUCE SANDWICHES
Butter small squares of bread and arrange on them sliced pimolas or any stuffed olives, sprinkle with lemon juice, or spread with mayonnaise....
9 minute read
Read Chapter
Read Chapter
PIMOLA SANDWICHES
PIMOLA SANDWICHES
Slice large pickles and arrange them between buttered bread slices. If German Dill pickles are used and German flavours liked sprinkle with caraway seeds, and use rye bread....
10 minute read
Read Chapter
Read Chapter
PICKLE SANDWICHES
PICKLE SANDWICHES
Cut American or Swiss cheese very thin, spread with mustard, and place a piece, trimmed to the size of the bread used, between two pieces of buttered white or rye bread....
11 minute read
Read Chapter
Read Chapter
CHEESE SANDWICHES
CHEESE SANDWICHES
Use rye or “black” bread, with caraway seeds baked in it, spread the two slices with unsalted butter, and on one arrange thin slices of Swiss cheese; spread this with German or French mustard, and arrange on it 2 or 3 slices of Dill pickles....
15 minute read
Read Chapter
Read Chapter
GERMAN SANDWICHES
GERMAN SANDWICHES
Pare and core 3 apples, stem and seed 2 sweet green peppers, and put them through a vegetable mill. Mix them into 2 Neufchâtel cheeses, and use as filling for brown or white bread sandwiches....
12 minute read
Read Chapter
Read Chapter
HONOLULU SANDWICHES
HONOLULU SANDWICHES
He prayeth well who loveth well Both man and bird and beast; He prayeth best who loveth best All things both great and small; For the dear God who loveth us, He made and loveth all. Coleridge. Shortened pie-crust is made by using for one pie ⅔ of a cup of flour, with ⅓ of a teaspoon of baking powder and ¼ of a teaspoon of salt in it. Sift this onto ½ a cup of cocoanut butter or ½ a cup of butter, or these two in equal proportions, dampen with ice-water, and roll out five or six times. Keep ice-c
4 minute read
Read Chapter
Read Chapter
EASY PUFF PASTE
EASY PUFF PASTE
Make a batter of ¾ of a cup of flour, ½ cup of milk in which 1 egg has been beaten, 1 teaspoon of sugar, 1 saltspoon of salt, and at the very last add 1 tablespoon of olive oil. Dip the timbale iron in the batter, then in hot vegetable fat, taking care it does not touch the bottom of the pan. When a golden brown remove and place on paper to drain, and proceed thus until a sufficient number has been made. Fill with chestnuts, mushrooms, etc., in sauce, and reheat in the oven after filling....
30 minute read
Read Chapter
Read Chapter
TIMBALE CASES
TIMBALE CASES
Make as for timbale cases and dip the vegetables or fruit to be fried in it, and fry until golden brown in hot fat....
9 minute read
Read Chapter
Read Chapter
BATTER FOR FRITTERS
BATTER FOR FRITTERS
Instead of frying-batter for timbale cases a paste can be made with 1½ cups of flour, 1 egg-yolk, and 3 tablespoons of butter well-mixed and dampened to the proper consistency by using perhaps ½ cup of cold water. Roll out very thin, about 1⁄16 of an inch, and press into the small pans or moulds after buttering them. Trim neatly, and press a little cup of buttered tissue paper in each, fill this with rice to protect the inside from too much heat and to keep flat on the bottom, and bake in a rat
38 minute read
Read Chapter
Read Chapter
PASTRY FOR PATTY PANS OR CASES
PASTRY FOR PATTY PANS OR CASES
Boil good-sized potatoes with the skins on, peel while hot, and press through a ricer or sieve, mix with an equal quantity of white flour or whole wheat flour and a little salt, and dampen with cream. Press together and roll out for top crust of vegetable pies....
16 minute read
Read Chapter
Read Chapter
POTATO CRUST
POTATO CRUST
Mix equal parts of mashed potato and flour pastry, and use baked in small squares as a garnish, or as a covering for deep vegetable pie....
9 minute read
Read Chapter
Read Chapter
ESSEX PASTRY
ESSEX PASTRY
Sift 2 cups of flour, add to it 1 heaping teaspoon of baking powder and ½ teaspoon of salt, and sift again. Stir into this 1 scant cup of milk, or just enough to make a dough that can scarcely be handled without sticking to the fingers. Drop in boiling vegetable stock or into a stew and let boil rapidly ten minutes, taking great care not to uncover the kettle until just as the dumplings are removed. Serve at once in the stew or with brown sauce....
26 minute read
Read Chapter
Read Chapter
DUMPLINGS
DUMPLINGS
Cut slices ¼ of an inch thick of stale bread, and with a knife cut across both ways to make tiny squares. Dry a few moments, then toss in a little hot butter to brown and serve warm....
13 minute read
Read Chapter
Read Chapter
CROUTONS
CROUTONS
A jar of bread crumbs should always be kept on hand. Use stale bread, break it into bits, and brown it slightly in the oven. Then with a roller, or in a mortar, crumble it and crush it to powdered crumbs. If a jar of light crumbs and one of golden brown crumbs are kept ready, they will be found most convenient....
20 minute read
Read Chapter
Read Chapter
BREAD CRUMBS
BREAD CRUMBS
A small unkindness is a great offence. Hannah More. Take 2 tablespoons of butter and sift onto them lightly 2 cups of flour in which 1 heaping teaspoon of baking powder is mixed, and with freshly washed, cool hands mix the flour and butter thoroughly together, then pour on slowly, stirring with a wooden spoon, 1 cup of milk; with most flours this cup of milk or a very little less will make the biscuit dough of the proper consistency, but if too thin or too thick, judgment must be used, as the do
4 minute read
Read Chapter
Read Chapter
POP OVERS
POP OVERS
Mix 2 cups of whole wheat flour, ½ teaspoon of salt, 1 tablespoon of sugar, and stir onto this 1 cup of milk containing the beaten yolks of 2 eggs, then add the beaten whites of the eggs, and put in hot buttered gem pans. Bake about twenty-five minutes....
16 minute read
Read Chapter
Read Chapter
GRAHAM GEMS
GRAHAM GEMS
Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated sugar, and 1 cup of milk; mix ½ cup of white flour, 1 cup of yellow corn meal, and 3 teaspoons of baking powder, and sift these into the milk, stirring constantly. The batter should be thin enough to spread readily when poured into the inch-deep baking pan. Just before pouring in the batter put 1 tablespoon of butter in the baking tin and when it melts, stir the batter into it; this is the secret of crisp brown bottom crust and w
34 minute read
Read Chapter
Read Chapter
TENNESSEE CORN BREAD
TENNESSEE CORN BREAD
With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1½ cups of flour, 1 tablespoon of sugar, ½ teaspoon of salt, and 1 heaping teaspoon of baking powder. After mixing well add the well-beaten whites of the eggs, pour into hot buttered gem pans, and bake in a quick oven from twenty to twenty-five minutes....
21 minute read
Read Chapter
Read Chapter
SOUTHERN RICE MUFFINS
SOUTHERN RICE MUFFINS
Mix well together 2 eggs, 2 cups of milk, ½ teaspoon of salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder, and 1½ cups of boiled rice. Bake on a hot buttered griddle, browning both sides....
14 minute read
Read Chapter
Read Chapter
RICE GRIDDLECAKES
RICE GRIDDLECAKES
In 1½ cups of sour milk put 1 teaspoon of soda, 1 beaten egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 scant ½ cup of white flour, and thicken with enough yellow corn meal to make a thin batter. Fry a golden brown on a hot buttered griddle....
16 minute read
Read Chapter
Read Chapter
CORN CAKES
CORN CAKES
Beat 2 eggs lightly and pour over them 2 cups of milk; mix 2 teaspoons of baking powder with 2 cups of flour and ½ teaspoon of salt, and sift lightly into the milk, stirring constantly. Cook in small pancakes on a hot buttered griddle....
15 minute read
Read Chapter
Read Chapter
WHEAT CAKES
WHEAT CAKES
Beat the yolks of 2 eggs lightly, melt ½ cup of butter and add to the eggs, then stir in ½ cup of milk, 1 teaspoon of soda, and 1½ cups of dark molasses. Then add slowly 3 cups of sifted flour and 1 tablespoon of ginger, and after beating the whites of the eggs to a stiff froth stir them in with a fork. Bake in an inch-deep baking pan in a slow oven for three quarters of an hour....
25 minute read
Read Chapter
Read Chapter
GINGERBREAD
GINGERBREAD
Beat 2 eggs thoroughly, and add to them 2 cups of milk and 1 saltspoon of salt, and sift into the milk 2 cups of flour containing 2 heaping teaspoons of baking powder, stirring constantly. Some flour thickens more than others, and if more must be added sift it before stirring in. The secret of the excellence of waffles is not getting the batter too thick; it must spread readily when put upon the iron but not run. Melt 1 tablespoon of butter and put it in the batter at the last moment. Butter the
43 minute read
Read Chapter
Read Chapter
SUNDAY MORNING WAFFLES
SUNDAY MORNING WAFFLES
God made all the creatures And gave them our love and our fear, To give sign that we and they Are His children,—one family here. Robert Browning. Blanch 1 cup of almonds and ½ cup of Brazil nuts, and put them through a fine grinder; add to them 1 cup of blanched chopped walnuts, and mix with these 2 cups of very fine bread crumbs, ½ cup of butter, ½ cup of brown sugar, the grated rind of 3 lemons (washed well before grating), 2 cups of seedless raisins, 2 cups of currants, 2 cups of light Sultan
2 minute read
Read Chapter
Read Chapter
PLUM PUDDING SAUCE
PLUM PUDDING SAUCE
Beat ½ cup of butter until creamy, and add slowly to it 1 cup of powdered (or granulated) sugar. Add 1 tablespoon of vanilla, lemon, or brandy, and a sprinkling of grated nutmeg....
12 minute read
Read Chapter
Read Chapter
NUN’S BUTTER
NUN’S BUTTER
Bake 3 large apples, and press them through a sieve to remove skins and cores; grate the rinds from 3 lemons, and add this and the juice of the lemons to the apple pulp; wash, pick over, and bruise in a mortar 1 cup of currants; stone 2 cups of raisins, and cut them in slices. Mix these all well together, chop into them 1 cup of butter (or cocoanut butter), a little salt, 4 cups of brown sugar, 1 tablespoon of candied lemon peel, 1 tablespoon of candied citron, and 1 tablespoon of candied orange
41 minute read
Read Chapter
Read Chapter
MINCE PIE
MINCE PIE
“ Wilt thou draw near the Nature of the gods? Draw near them in being merciful. Sweet mercy is nobility’s true badge. ”— Shakspere. Menus in a cook-book are perhaps not always worth the space devoted to them, but as the beginner in Vegetarianism often finds the arranging of a menu in such a way that it does not depart too far from the accustomed manner of serving food the most difficult part of the task she has set herself, a few menus are here given, more with an idea of showing what dishes are
7 minute read
Read Chapter
Read Chapter
A DOZEN LUNCHEONS
A DOZEN LUNCHEONS
ITALIAN SALAD CREAM OF SPINACH FRIED EGG-PLANT WITH TOMATO SAUCE SPINACH WITH CHEESE, IN PATTY CASES POTATOES AU GRATIN GRAPE-FRUIT SALAD DESSERT BROWN BREAD SAVOURY CLEAR CONSOMMÉ IN CUPS LETTUCE-PIMENTO SALAD WITH CHEESE BALLS DESSERT TOMATO-CORN CREAM CHERRY SALAD TOMATO-MAYONNAISE SAVOURY CREAM OF RICE BOILED BANANAS WITH TOMATO SAUCE MUSHROOM LOAF PHILADELPHIA SALAD CREAMED PIMENTOS SALSIFY IN COQUILLES MUSHROOMS SUR CLOCHE PINEAPPLE AND CELERY SALAD DESSERT CANTON STEW NUT CROQUETTES WITH
1 minute read
Read Chapter
Read Chapter
Corrections
Corrections
The following corrections have been applied to the text:...
3 minute read
Read Chapter
Read Chapter