Wednesday, November 16, 2011

SALMON ON TOAST

Toast bread and butter it. One and one-half pint milk and cream mixed; heat boiling hot; two tablespoonfuls flour, three tablespoonfuls butter. Work butter and flour together at boiling point, stir this in the milk. Strain salmon in colander upon top of stove, to get warm; then put on toast and pour cream dressing over all. Take three hard-boiled eggs and grate the yellows on top of salmon, and slice the white of eggs around edges of toast in the platter.

SALMON LOAF

One can salmon. Drain off juice into stewpan, place salmon in a pan and add one-half cup fine cracker crumbs, two eggs, salt and pepper. Mix thoroughly, press into a mold, steam one hour. Dressing. One and one-half cup milk, four tablespoonfuls catsup, piece of butter size of an egg; boil; thicken with one tablespoonful cornstarch dissolved in water. Pour over loaf when done.

Wednesday, November 2, 2011

OYSTER TENDERLOINS

Take out one dozen oysters for the gravy first; then take one pint of oysters (pour off most of the liquor and save to put in the gravy); one pint of cracker crumbs rolled but not fine, pepper and salt to taste; also add a pinch of sage to the crumbs. Roll the oysters in the crumbs and put in butter the size of an egg. Cut the tenderloins in the center, roll until flat, then sew together, making a pocket. Stuff with the oysters and sew up the end. Put butter the size of an egg in a pan and brown. Pour this on top of the tenderloin, sprinkle over it salt, pepper and flour. Roast in a moderate oven one and one-half hour. To make the gravy, pour in the liquor and a little water and thickening. Drop in the oysters a few minutes before taking off the stove.

Wednesday, September 28, 2011

OYSTER PATTIES

Cook one heaping tablespoonful flour in one heaping tablespoonful butter; add slowly one cup hot milk, season with one teaspoonful salt, one-fourth teaspoonful red pepper; wash over one pint oysters, parboil until plump, skin carefully, drain and add the sauce, fill the patty shells when ready to serve.

Tuesday, September 27, 2011

OYSTER OMELET

Make a plain omelet, beat six eggs until light, separately; add two tablespoonfuls milk, one of flour, one-fifth teaspoonful baking powder, put in flour and rub with milk, salt to taste. Fry in melted butter in a hot skillet. Put in oven for a few minutes to brown on top. Turn out on a good-sized meat dish, pour upon it the oyster sauce and serve at once, hot.

Sauce:

Make the oyster sauce first. Take twenty-five large oysters, put them in a saucepan over a moderate fire, and cook slowly until the gills are curled. Drain, save the liquor, add enough milk to make a pint. Take a tablespoonful flour and one of butter and cream them. Put the liquor in a pan and when it begins to boil stir in the flour and butter. Stir until boiling, add a teaspoonful salt and a dash of paprika. Stand in a warm place until you make the omelet.

Saturday, September 24, 2011

OYSTER NEWBURG

One pint oysters, one-half cup cream, one teaspoonful onion juice, two tablespoonfuls butter, one-half teaspoonful salt, one-eighth teaspoonful paprika, two level tablespoonfuls flour, one teaspoonful lemon juice, yolk of one egg, toasted bread. Melt one tablespoonful butter, add oysters, salt, paprika, onion and lemon juice, cook three minutes, and melt remaining tablespoonful butter, add flour, and when blended add cream, then the yolk of the egg, beaten slightly; cook until it thickens, stirring slowly, add to the oysters, mix and serve on toast.

Friday, September 23, 2011

OYSTER COCKTAIL

Mix one tablespoonful tomato catsup, one-half tablespoonful vinegar or lemon, two drops Tabasco sauce, one-half teaspoonful salt, one teaspoonful finely chopped celery and one-half teaspoonful Worcestershire sauce. Chill these ingredients thoroughly, pour over eight oysters and serve in cocktail glasses.

Wednesday, September 21, 2011

LOBSTER A LA BUSHMAN

Cut the meat of four-pound lobster into large pieces; melt one tablespoonful butter and one teaspoonful minced onion, let cook until yellow. Add the lobster, salt, cayenne pepper, two tablespoonfuls white wine; simmer for five minutes, then sprinkle one tablespoonful flour over this. When well mixed, add six or eight mushrooms cut fine, one tablespoonful chili sauce, add one cup water or stock. Cook five minutes longer in shells, put a mushroom on each, sprinkle with buttered cracker crumbs. Bake till brown.

Sunday, September 18, 2011

HOLLANDAISE SAUCE

Rub one-half cup butter to a cream, add the yolks of two eggs, one at a time, then salt and cayenne pepper. About five minutes before serving add one-half cup boiling water. Thicken in double boiler. Add lemon juice.

Wednesday, September 14, 2011

FRIED OYSTERS

One pint large oysters, one-half cup flour, one-half cup milk, one-half teaspoonful salt, one-half cup fresh tomato catsup. Mix thoroughly the flour, milk, catsup and salt; dip oysters into mixture, then roll in cracker crumbs. Fry in sweet, fresh lard until a dark brown. Serve very hot.

Tuesday, September 13, 2011

FRIED FISH

Brook trout, perch, catfish and other well-known fish are good fried. Cook in lard, suet or oil. Wash and clean, wipe dry, dip in beaten egg and roll in bread crumbs. Fry in oil, if possible.

Monday, September 12, 2011

FINNAN HADDIE

Boil a three-pound haddock until the skin comes off easily, remove every particle of bone, cut into small pieces, shred; put one-half pint cream into a chafing dish, add three finely-chopped hard-boiled eggs, rub together two rounded tablespoonfuls flour and two of butter, add to the other ingredients. Now light the lamp under the chafing dish. Stir until the mixture begins to thicken, then blend a raw yolk and add it to the haddie. Sprinkle with finely-chopped parsley and serve on toast. Should there not be quite enough sauce, sweet cream may be added.

Sunday, September 11, 2011

CODFISH BALLS

Boil and mash as many potatoes as desired, using about one-half pound of soaked and drained codfish to a pound of potatoes. Have fish picked apart, and after soaking and drying mix thoroughly with potatoes, adding, for one-half pound of codfish, one tablespoonful butter, yolks of two eggs, one-half teaspoonful salt and a dash of pepper. Make into balls, dip in beaten egg and bread crumbs and fry in hot fat.

Tuesday, September 6, 2011

BAKED WHITE FISH

Clean and prepare the fish. Make a stuffing of one cupful of cracker crumbs, one teaspoonful chopped parsley, one teaspoonful chopped onion, two tablespoonfuls chopped suet or bacon or one large tablespoonful butter, one-third teaspoonful salt, two teaspoonfuls chopped pickles, one-quarter teaspoonful pepper. If a moist stuffing is desired, add one-quarter cup milk. Bake fifteen minutes to a pound, allowing ten or fifteen minutes if the fish is unusually large.

Friday, September 2, 2011

VEAL BOUILLON

Two knuckles of veal, four quarts of cold water, one onion, one stock celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade mace, one pinch pepper. Put veal in soup kettle with cold water and salt. Simmer gently four hours. Cut up the vegetables and add with spices and simmer one hour longer. Strain, cool, remove fat, reheat and serve with teaspoonful whipped cream on each cup.

Sunday, August 28, 2011

TOMATO SOUP

To one quart of tomatoes add one pint of water, one tablespoonful sugar, one teaspoonful salt, six cloves and a little pepper; let boil ten minutes. In another saucepan put one tablespoonful butter. When it boils, add a chopped onion and some parsley, and let fry about five minutes, then add one tablespoonful flour previously mixed with water; boil all for ten minutes, strain and serve.

Friday, August 26, 2011

TOMATO BOUILLON

One quart tomatoes, one tablespoonful onion minced, one tablespoonful parsley minced, one tablespoonful lean ham minced, one tablespoonful butter, one pint water, six whole peppercorns, four whole cloves, one bay leaf, salt-spoon paprika, one egg, one tablespoonful sugar. When the whole mixture has thoroughly boiled, add sugar and salt to taste; brown the onion and parsley in the butter, add to the other ingredients; boil all ten minutes, then strain and cool; when perfectly cold stir in the white of one egg, then beat thoroughly with Dover beater, place on stove and stir constantly (to prevent egg from cooking) until the mixture comes to a boil. Stand a few minutes on the back of the stove, strain very carefully through a sieve covered with a cheese-cloth wrung out in hot water. Serve hot. This will serve five persons.

Sunday, August 21, 2011

POTATO SOUP

To one gallon of water add six large potatoes chopped fine, one teacupful rice, butter the size of an egg, one tablespoonful flour. Work butter and flour together and add one teacupful sweet cream just before taking from the fire. Boil one hour.

Saturday, August 20, 2011

OYSTER SOUP

Put about fifty oysters in a colander and drain. Pour over them a pitcher of cold water, and then put them into a hot kettle. Let stand covered for a few minutes. Add one pint of water. Rub together a tablespoonful of butter and one of flour; add a little of the soup to make a smooth paste. Put this with a quart of milk into the soup kettle with oysters, and stir till it begins to thicken. Add a teaspoonful of salt, and pepper to taste.

Thursday, August 18, 2011

MUTTON BROTH

Remove pink skin from mutton, also fat; have the meat from the neck. Cover well with water, let boil slowly, cook until meat becomes ragged. One tablespoonful rice.

Tuesday, August 16, 2011

MOCK BISQUE

One-half can tomatoes strained, one quart milk, one-third cup butter, one tablespoonful cornstarch, one teaspoonful salt, one salt-spoon pepper, heat milk in double boiler. Mix smoothly one tablespoonful butter, cornstarch and seasoning, add hot milk slowly. Boil ten minutes and add remainder of butter and strained tomatoes. Serve immediately.

Monday, August 15, 2011

MIXED VEGETABLE SOUP

Fifteen-cent soup bone, three quarts water, half a small cabbage cut very fine, three large potatoes, two good-sized carrots, two turnips, one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful pepper, a little celery and green pepper. Put on in cold water with all vegetables except potatoes. Cook very slowly one hour. Do not cover closely. At the end of one hour add potatoes and cook an hour longer. Put in two or three tomatoes when potatoes are added, if liked.

Sunday, August 14, 2011

FRENCH PEA SOUP

Cover a quart of peas with water and boil with an onion till they mash easily. Mash and add a pint of water. Cook together two tablespoonfuls each of flour and butter until smooth but not brown. Add to the peas with one pint of cream and a cup of milk. Season with salt and pepper, strain and serve.

Saturday, August 13, 2011

CREAM OF CORN SOUP

Put one pint of milk in a double boiler, add one pint of grated corn, two teaspoonfuls of salt; rub together one tablespoonful of flour and one of butter. Add them to the soup when boiling. Just before serving add one-half pint of whipped cream.

Friday, August 12, 2011

CREAM OF CELERY SOUP

A pint of milk, a tablespoonful of flour, one of butter, a head of celery, a large slice of onion and a small piece of mace, a little salt. Boil celery in one pint of water from thirty to forty-five minutes; boil mace, onion and milk together; mix flour with two tablespoonfuls of cold milk. Cook ten minutes. Mash celery in water it has been cooked in and stir in boiling milk. Strain and serve.

Thursday, August 11, 2011

CORN SOUP

One can cornlet or corn, one pint cold water, one quart heated milk, two tablespoonfuls butter, one tablespoonful chopped onion, two tablespoonfuls flour, two teaspoonfuls salt, one-fourth teaspoonful white pepper, yolks of two eggs. Chop corn, cook it with the water twenty minutes; melt butter, add chopped onions and cook until light brown; add flour, and when thoroughly mixed add milk gradually. Add this mixture to corn and season with salt, pepper, rub through sieve, heat again. Beat yolk of eggs, put them in soup tureen, and pour soup over them very slowly. When mixed serve immediately.

Tuesday, August 9, 2011

BOUILLON

Twenty-cent beef soup bone, ten-cent knuckle of veal, twenty cents' worth chicken gizzards, seven quarts cold water. After reaching boiling point add one small handful salt; three or four whole peppers, one carrot, one onion, one celery root, one turnip, one parsley root, one bay leaf, two or three whole allspice, one-half can tomatoes. Let boil slowly one day. Strain and skim.

Monday, August 8, 2011

BEAN SOUP

One pint navy beans, soak over night, cook till they are very tender, add some celery and little tomato, salt and pepper to taste, cook all well together. In another saucepan let boil one tablespoonful of butter, add a chopped onion, fry till it is clear. Mix a tablespoonful of flour with a cup of the soup and a little butter, cook a moment or two, add to soup and let all boil ten minutes, add a pinch of red pepper and strain.

Sunday, August 7, 2011

ROLLED OATS

None of the breakfast foods which are so much used are so wholesome as a simple dish of rolled oats or the old-fashioned oatmeal. Served with or without cream and sugar, these are to be highly recommended to persons who are compelled to live indoors a great deal, and are generally relished by those who lead an outdoor life. Although rolled oats is supposed to be a dish quickly prepared, it is better, like oatmeal, for being cooked a long time, and baked for two hours, after being boiled a few minutes, it is very palatable and nutritious.

Friday, August 5, 2011

BOILED RICE

One of the quickest ways of preparing rice is to fill a large kettle with water, allow it to come to a boil; when bubbling vigorously throw in two cups of rice and boil hard twenty-five minutes. Empty into a colander and dash under cold water, which will separate the grains. Season with pepper and salt, heap lightly on a dish and put a lump of butter on top.

Wednesday, August 3, 2011

MACARONI WITH CHEESE

After boiling macaroni in salted water until soft, sprinkle with grated cheese; repeat, pour over a sauce made of butter, flour, salt and scalded milk; cover with bread crumbs and bake until brown.

Tuesday, August 2, 2011

HOMINY

This is very good when well cooked, and may be simply boiled until done in salted water, and served with pepper and butter. It is good fried like mush.

Sunday, July 31, 2011

CORN MEAL MUSH

Allow one pint of meal and one teaspoonful of salt to a quart of water. Sprinkle meal gradually into boiling salted water, stirring all the time. Boil rapidly for a few minutes, then let simmer for a long time. Very palatable served with milk; some people like it with butter and pepper. For fried mush let it get cold, then cut in slices, dip in flour and fry in suet until brown.

Thursday, July 28, 2011

WAFERS

Cream one-third cup butter, add one cup powdered sugar. Mix well. Add one-half cup milk alternately with two scant cups flour, or enough to make a stiff batter. Spread very thin on a slightly greased tin. Bake in very slow oven until light brown. Remove from oven and place on top of stove. Cut and roll in desired shape. These wafers can be flavored with ginger, sprinkled with chopped nuts or filled with whipped cream and
berries.

Tuesday, July 26, 2011

SHORTCAKE

Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt; sift three times; one-half cup butter mixed with flour till like meal. Beat one egg light, add to it a cup of cold water. Mix with flour. Put in two pie pans, or in muffin pans for individual shortcakes, and sprinkle tops with granulated sugar. When baked, split, butter and put sweetened berries between, and garnish tops with sweetened whipped cream and whole berries.

Monday, July 25, 2011

PUMPKIN PIE

Peel and cut up in squares, cook with half pint of water, one cup sugar, one-fourth teaspoonful red pepper, boil slowly till soft and perfectly dry, then sift; two beaten eggs, one-half cup sugar, three and one-half large spoonfuls pumpkin, one-half cup milk, small pinch of salt, one-fourth teaspoonful cinnamon, a little more of ginger. Makes one pie. Bake slowly one hour.

Sunday, July 24, 2011

MOCK CHERRY PIE

One cup cranberries cut in half, one-half cup chopped raisins, one cup sugar, one tablespoonful flour, a pinch of salt, one teaspoonful vanilla and one-half cup boiling water. Bake with upper and under crust.

Saturday, July 23, 2011

LEMON PIE

One cup water, one cup sugar, one lemon, two eggs, one tablespoonful butter, one heaping tablespoonful flour. Bake crust on the outside of pan, first pricking with a fork. Boil sugar and water; add to the beaten yolks of eggs the grated peel of lemon, butter and flour; pour over this the boiling mixture, then boil until it thickens
like custard. Cool, turn into baked crust, spread on top whites of eggs beaten stiff, to which add a tablespoonful pulverized sugar. Place in oven until the meringue is brown.

Friday, July 22, 2011

LEMON CUSTARD PIE

One cup sugar, three eggs, one cup milk, one tablespoonful flour, three tablespoonfuls powdered sugar, juice and rind of one lemon. Beat yolks of eggs and sugar; add juice and rind of lemon. Mix flour with the milk, and pour through sieve into eggs and sugar. Line a deep pie plate with good rich paste; pour in the mixture and bake in a quick oven thirty minutes. Beat whites of eggs to a stiff froth and add three tablespoonfuls powdered sugar, beating all the while. Put on top of pie, and return to oven until a light brown.

JAM PIE

One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich milk or cream, one tablespoonful flour; mix thoroughly, cook over fire until thick. Use the whites of egg for meringue. Bake with bottom crust.

Thursday, July 21, 2011

APPLE PIE

Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt, teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Dot over with little lumps of butter, wet edges of
under crust, cover with upper crust and press edges together. Bake forty-five minutes in a moderate oven.

Wednesday, July 20, 2011

SANDWICHES

Philadelphia cream cheese, chives. Cut chives into small pieces with scissors. Mix into the cheese and spread on rye bread.
* * * * *
One-half pound boiled ham, two dill pickles, one teaspoonful mustard. Grind ham and pickles in a meat chopper, mix in mustard, and spread on white or rye bread.
* * * * *
Ten cents' worth peanuts, one cup mayonnaise. Grind peanuts in a meat chopper and mix with dressing. Spread on white bread, with a lettuce leaf in each sandwich.
* * * * *
One cake Eagle cheese, one ten-cent can pimentos. Mix half of this quantity at a time. Grind or chop the pimentos very fine, mix well with cheese, and spread on rye bread.
* * * * *
One can sardines, one-half cup mayonnaise. Mash sardines in a bowl, mix with dressing, add salt, pepper and a little lemon juice. Spread on rye or white bread.

Monday, July 18, 2011

WAFFLES

Mix one pint flour, two level teaspoonfuls baking powder and one-half teaspoon salt. Add one and one-fourth cup milk, three well-beaten egg yolks, two tablespoonfuls melted butter and the whites of the three eggs, beaten stiff. Grease the hot waffle iron and put in the batter. Cook about one minute, then turn the iron and cook a little longer on the other side. Serve immediately with butter and maple syrup or marmalade.

Wednesday, July 13, 2011

SPOON BREAD

Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter. Stir butter and salt into mush when warm; let cool, then add eggs, a cup of milk and two teaspoonfuls of baking powder. Bake. Serve with a spoon from baking dish.

Tuesday, July 12, 2011

SODA BISCUIT

Mix well one teaspoonful salt, one-half teaspoonful soda, two and one-half cups flour. Mix thoroughly with one heaping tablespoonful lard. Pour in one cup thick, sour milk or buttermilk; stir up quickly, adding as much flour as may be necessary to make stiff enough to handle. Roll about one-half inch thick. Bake in hot oven.

Wednesday, July 6, 2011

SALLY LUNN

Mix one pint of flour, two teaspoonfuls baking powder, one-half teaspoonful salt, yolks of two eggs well beaten, one-half cup milk, one-half cup butter melted, whites of two eggs beaten stiff. Bake in muffin pans or drop loaf fifteen to twenty minutes. If for tea, add two tablespoonfuls sugar to flour.

REQUESTED BROWN BREAD

Two cups each of Graham flour, cornmeal and buttermilk or sour milk, two-thirds cup of New Orleans molasses, two and one-half teaspoonfuls soda and a little salt; steam three hours; soda in sour milk.

Thursday, June 30, 2011

POTATO ROLLS

Two cups hot mashed potatoes (four cups of sliced potatoes make about two cups of mashed potatoes), one scant cup lard, two tablespoonfuls of sugar, two teaspoonfuls salt, three well-beaten eggs. Mix all well together and have it lukewarm, then add one-half cake of yeast, which has been soaked in a cup of lukewarm water for twenty minutes. Let rise two hours in a warm place; work up (not too stiff) with flour; rise again. When very light, roll thin on a biscuit-board, cut with a cutter, put in pan, rise again, and bake in a very hot oven. This will make about sixty rolls.

POP-OVERS

Two cups milk, one cup flour, two eggs, one-half teaspoonful salt. Beat eggs very light with Dover egg beater, add flour, milk and salt. Warm muffin pans slightly, butter them, and fill half full. Bake in hot oven until brown. This will make twelve pop-overs.

Monday, June 27, 2011

PARKER HOUSE CORN ROLLS

One and one-fourth cup white flour (measurements level), three-fourths cup cornmeal, four teaspoonfuls baking powder, one-half teaspoonful salt, one tablespoonful sugar, two tablespoonfuls butter, one egg, one-half cup milk. Method: Mix and sift dry ingredients in a bowl; chop butter in with a knife; beat egg, to which add one-half cup milk; add all slowly to dry ingredients to make a soft dough that can be handled; add more milk, if necessary; toss lightly on floured board and pat to one-half inch thickness; cut with round cutter, patting piece of butter in center; fold in center, so that opposite edges meet; put in buttered baking sheet; wet top with milk and bake in quick oven ten to fifteen minutes.

Sunday, June 26, 2011

PARKER HOUSE ROLLS

Two cups scalded milk, two tablespoonfuls sugar, one teaspoonful salt, two tablespoonfuls butter, one egg, one yeast cake dissolved in one-fourth cup lukewarm water. Mix dry ingredients and butter in the hot milk; when slightly cool, add flour enough to make a drop batter, beat well, add the yolk of egg, then the white beaten until stiff, and lastly the dissolved yeast cake, beat hard. Then add flour enough for a soft dough that you can handle. Turn on a well-floured board and knead until covered with blisters, turn into a well-buttered bowl. Cover and place in a temperature of 75 degrees until it doubles its bulk. Shape into rolls, butter and cover until they are very light. Bake in a quick oven until a delicate brown.

NUT BREAD

Four and one-half cups wheat flour, eight teaspoonfuls baking powder, one teaspoonful salt, one cup sugar, two cups sweet milk, one large cup chopped walnuts, two eggs well beaten. Stir all dry ingredients together thoroughly, add eggs and milk. Stand twenty minutes before baking. Bake in two tins about forty-five minutes in a moderate oven.

MUFFINS

One egg, one-half cup sugar, two cups flour, two heaping teaspoonfuls baking powder, three-fourths cup milk, salt. Mix egg with sugar. Sift flour, baking powder and salt, add to egg and sugar alternately with the milk and beat well. In season add blueberries. If short of milk, use part water.

Friday, June 24, 2011

MILK BREAD

Scald one pint of milk, pour while hot over a tablespoonful of butter, one tablespoonful sugar, one teaspoonful salt. When nearly cold, add one-fourth cake of yeast, dissolved in one-half a cup of lukewarm water, add flour stiff enough to knead. Knead until smooth and elastic, cover, and let rise until morning, then shape into loaves, let rise again, bake from forty to fifty minutes; rolls from fifteen to twenty minutes.

KENTUCKY CORN BREAD

One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this enough cornmeal to make a batter not stiff. Use meal of medium fineness--not the very fine sold in most groceries. Beat well; add last one level teaspoonful soda dissolved in a little water. Allow a tablespoonful of lard to become very hot in baking pan; pour into the batter, stir, and turn into pan. Bake until cooked through.

GRIDDLE CAKES

One-half pint milk, one-half pint warm water, one-half cake yeast, one teaspoonful salt, one egg, one tablespoonful melted lard, flour enough to make a batter like ordinary batter-cakes. Let rise over night and fry for breakfast.

Thursday, June 23, 2011

GRAHAM BREAD

With one pint warm milk, one cake of yeast and white flour, make a sponge. One teaspoonful salt not heaped, one-half cup molasses. Let rise, then stir in sifted brown flour till partly stiff, put in baking pan, let rise, then bake.

GRAHAM BREAD

Two cups sour milk, two teaspoonfuls soda dissolved in little warm water, one-fourth cup sugar, one-half cup molasses, one egg, salt, three and one-half cups Graham flour. Bake one hour.

FRENCH BREAD

After softening one cake of compressed yeast in one-half cup lukewarm water, stir in enough flour to make a very stiff dough. Knead well, shaping into a ball. Make two cuts on top about one-quarter inch deep. Place in a pan of tepid water until it swells and floats. When very light put into a bowl containing one-half cup salted water, stir in enough flour to make a stiff dough. Let stand in a temperature of 68 or 70 degrees F. until light. Shape into loaf, let lighten again and bake.

Monday, June 20, 2011

DUMPLINGS

One pint flour, one level teaspoonful salt, one heaping teaspoonful baking powder, one heaping teaspoonful lard, enough milk and water to make a soft dough. Roll one-half inch thick, cut in squares, or with biscuit lard, enough milk and water to make a soft dough. Roll one-half inch thick, cut in squares, or with biscuit cutter, and lay in on top of stew. Cook ten minutes.

CRUMPETS

One pint of milk, four ounces butter, one teaspoonful salt, one cake compressed yeast, three cups flour. Scald milk and let stand until lukewarm, then add salt and flour, beat vigorously, then add butter melted and the yeast, beat again, cover and stand in a warm place until very light. Grease muffin rings and place them on a hot griddle. Fill each ring half full of batter. Bake until brown on one side, then turn and brown the other side. Take from the fire and stand aside until wanted. When ready to use, steam and serve with butter, marmalade, syrup, jam, or anything else desired.

CORN GEMS

Two eggs, one-half cup white flour, one cup milk, one cup corn flour, one tablespoonful butter, one teaspoonful salt, one heaping teaspoonful baking powder. Pour enough boiling water over corn flour to wet it and burst starch grains. Beat eggs very light. Mix dry ingredients to corn flour, then eggs, milk and last butter. Bake twenty-five minutes in hot oven.

CORNBREAD

Sift three-fourths cup cornmeal, three-fourths cup flour, two and one-half teaspoonfuls baking powder, three-fourths teaspoonful salt, one tablespoonful sugar. Work in tablespoonful butter, then add three-fourths cup sweet milk, into which one or two eggs have been beaten. Pour into greased pans and bake in a moderate oven. If sour milk is used, take one and one-half teaspoonful baking powder and one-fourth teaspoonful soda.

BUCKWHEAT CAKES

One cake yeast, one coffee-cup cornmeal, two coffee-cups buckwheat, one teaspoonful salt, one quart tepid water. Before cooking, add four tablespoonfuls milk and two of molasses in which you have stirred a teaspoonful of soda.

Friday, June 17, 2011

BOSTON BROWN BREAD

One level pint cornmeal scalded, one level tablespoonful salt, one cup New Orleans molasses, two teaspoonfuls soda over which pour a little boiling water, one pint sour milk; put half the soda in the molasses and the remainder in the milk. Stiffen with Graham flour. Steam four hours, and brown in oven for about fifteen minutes.

BAKING POWDER BISCUITS

Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, two tablespoonfuls butter, milk enough to make soft dough. Mix dry ingredients, chop in butter, add milk, mixing all the while with a wooden paddle or knife. Toss on a small floured board, roll lightly to one-half inch in thickness. Shape with cutter. Place on a buttered pan and bake in a hot oven.

BAKING POWDER BISCUITS

Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, two tablespoonfuls lard, a little sugar if desired, one-half cup milk or water, milk preferred. Mix flour, salt, sugar and baking powder well with fork; add milk. When well mixed, drop in small quantities onto buttered pans. Bake eight minutes in moderate oven.

COFFEE WITH HONEY AND WHIPPED CREAM

Tie 1 cup ground coffee very loosely in small cheesecloth bag. Put into coffee pot with 6 cups cold water and Several egg shells. Let stand 1 hour. Bring to boiling point and boil 5 minutes. Add 1/2 cup cold water and let stand 3 minutes. Serve coffee with Honey to sweeten instead of sugar, and Cream whipped.

MARY ANN SPONGE CAKE

Beat 2 egg whites until stiff and dry, and add 1/4 cup sugar slowly while beating. Beat 2 egg yolks, add 1/4 cup sugar 1 teaspoon vinegar and 2 teaspoons water and beat until light. Combine mixtures, and fold in gently 1/2 cup pastry flour sifted with 1/4 teaspoon baking powder. Cream 1 tablespoon lard with 1 tablespoon flour and spread inside of rim of Mary Ann cake pan. Cover center with greased paper. Put in cake mixture. Bake at 345 degrees F. for 30 minutes. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream.

If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box.

Thursday, June 16, 2011

MAPLE PECAN SAUCE

Boil 3/4 cup maple syrup and 2 tablespoons butter to 232 degrees F. or until syrup forms a very soft ball when tried in cold water. Remove from fire, and add slowly 1/4 cup cream. Keep hot over hot water until ready to serve, then add 1/3 cup pecan nut meats.

MAPLE CHARLOTTE

Soak 1 tablespoon gelatin in 2 tablespoons cold water. Boil 2/3 cup maple syrup until it spins a thread. Add gelatin and stir until dissolved. Pour slowly onto 2 egg whites, beaten stiff. Put in a cool place and when it begins to stiffen fold in 2/3 cup heavy cream beaten stiff. Add 1/2 cup pecan nut meats broken in pieces. Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.

BRAN MUFFINS

Beat 1 egg until light, add 2 tablespoons molasses or sugar 1 cup milk 1 cup bran 1/2 cup Graham flour or entire wheat flour 1/2 teaspoon salt 2 teaspoons baking powder and 1/2 cup seedless raisins. Mix well and bake in greased and floured muffin pans 20 minutes at 450 degrees F.

THOUSAND ISLAND FRENCH DRESSING

Put in small jar 1 1/4 teaspoons salt 1/3 teaspoon pepper Few grains cayenne 1/2 cup salad oil 2 tablespoons vinegar 1/4 cup chili sauce 1/2 teaspoon table sauce. Just before serving add 1/3 cup cream beaten stiff, and shake thoroughly.

CABBAGE AND CARROT SALAD

Mix 2 cups shredded cabbage with 1/2 cup grated carrot and 1 apple cut in dice. Serve in nests of Lettuce or cabbage leaves with Thousand Island French Dressing.

Tuesday, June 14, 2011

PATTY CASES

After puff paste has been rolled 5 times and chilled, roll to 1/2 inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.

PUFF PASTE

Wash 1 cup butter, shape in circular piece, reserve 1 tablespoon, and put remainder in pan between two pans of ice. Work the reserved butter into 1 1/2 cups bread flour, mix to a dough with 5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes.

Pat and roll 1/4 inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together. Turn 1/4 way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen.

TUNA FISH À LA KING IN PATTY CASES

Cook 1 large green pepper 2 minutes in boiling salted water to which has been added 1/8 teaspoon soda. Drain and cut in strips. Cook 5 minutes in 1 1/2 tablespoons butter; remove pepper and to butter add 1 tablespoon cornstarch and 1 tablespoon flour; then add 3/4 cup highly seasoned chicken stock and 1/3 cup cream. Stir until sauce boils, add the peppers 1 pound can tuna fish separated in flakes 1 pimiento cut in strips Salt to taste and Few drops onion juice. Peel 1/2 pound mushroom caps, sauté in 2 tablespoons butter, and add to tuna fish. Serve from the chafing dish or in Patty cases.

Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish.

CREAM OF MUSHROOM SOUP

Chop Stems from 1/2 pound mushrooms, add Skins from mushrooms 1 slice onion and 3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved. Simmer 20 minutes and strain. Melt 4 tablespoons butter or margarine, add 4 tablespoons flour mixed with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the strained stock and stir until soup boils. Add 2 cups scalded milk, and when soup again boils, serve in bouillon cups.

This may be served at another meal if preferred.

PINEAPPLE SMASH

Boil together for 10 minutes 2 cups water and 1 cup sugar. Add 1 pint can grated pineapple and Juice of 3 lemons. To 1 cup of mixture add 1/3 cup ice water and freeze until firm. Cool remainder and strain over block of ice. Add just before serving 1 1/2 pints ginger ale and serve in tall glasses with a Ball of the pineapple sherbet in each glass. Garnish with sprigs of Mint and Maraschino cherries.

Monday, June 13, 2011

CREAM FROSTING

Beat 1 egg white until stiff, add 2 teaspoons cream 1/2 teaspoon vanilla and, slowly, 3/4 cup confectioners' sugar, and more if needed to make of right consistency to spread. Divide into several portions, and color with a bit of Color paste, pale yellow, pink, green, or lavender.

LITTLE CHOCOLATE CAKES

Put in double boiler 2 squares chocolate, broken in small pieces 1/2 cup milk and 2 egg yolks. Cook, stirring constantly until thick and smooth. Remove from fire and add 1 cup sugar and 3 tablespoons butter and 1 1/4 cups bread flour, alternately with 1/2 cup milk in which 1/2 teaspoon soda is dissolved. Beat well and fold in 2 egg whites beaten stiff and 1/2 teaspoon vanilla. Pour into greased individual tins and bake 15 minutes at 450 degrees F. Cover with Cream frosting in different colors.

QUICK PARKER HOUSE ROLLS

Sift together 2 1/2 cups bread flour 1 tablespoon sugar and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 1 yeast cake dissolved in 1/3 cup lukewarm water and 1/2 cup milk. Beat well, let rise, turn out on floured cloth or board and roll lightly 1/3 inch thick. Shape in long ovals, dip lower half in Melted butter, fold double, buttered side up, and place in pans close together. Let rise and bake in hot oven 10 minutes at 425 degrees F. and 10 minutes at 400 degrees F. Brush with melted butter just before removing from oven.

STAR CHICKEN SALAD

Mix together 1 cup white meat of cooked chicken or fowl cut in dice 3 whites hard-cooked eggs cut in dice, and marinate with 2 tablespoons salad oil 1 tablespoon vinegar 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 1 cup peeled white mushroom caps in White stock until tender, then drain, chill and cut in small pieces. Add 1 cup celery cut lengthwise and crosswise in small pieces and 1 cup shelled Brazil nuts, peeled and cut in small pieces. Soak 1 tablespoon gelatin in 1/4 cup cold water, dissolve over hot water and add slowly to 1 cup mayonnaise dressing. Mix with other ingredients and pack in star-shaped mold. Chill, turn out on bed of Lettuce leaves. Fill center and cover outside with Mayonnaise dressing and sprinkle with 3 yolks hard-cooked eggs rubbed through strainer.

The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal.

WAFFLES

Sift together 1 1/2 cups pastry flour 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon soda; add slowly 1 1/4 cups sour cream or rich sour milk or a mixture of the two, and 3 egg yolks, well beaten. Fold in 3 egg whites, beaten stiff. Use 1 large spoonful of mixture for each waffle. Cook on hot waffle iron.

An aluminum electric waffle iron should not be greased. An iron one should be well greased.

Sunday, June 12, 2011

SPICED JELLY

Put in saucepan 1 cup syrup strained from spiced figs or other spiced or sweet pickled fruit. Bring to boiling point, add 1/4 cup commercial pectin, boil 1/2 minute and turn into glasses or individual molds.

SPICED FIGS

Wash 1/2 pound pulled figs, and soak 1 hour in Cold water to cover. Drain, put in saucepan with 1 cup vinegar and 1 1/2 cups sugar. Put in a cheesecloth bag 1 tablespoon whole cloves and a 12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes or until figs are tender.

BOILED FOWL

Clean a 4 pound fowl and cook slowly for 1 1/4 hours, or until tender, in 1 quart boiling water with 6 slices carrot 2 stalks celery 2 slices onion Sprig of parsley 2 teaspoons salt and 1/8 teaspoon pepper. Cool in the stock.

Fowl cooked in pressure cooker under 20 pounds pressure will become tender in from 30 to 40 minutes.

Fowl, if nearly covered with boiling water and boiled 5 minutes, will become tender if cooked in fireless cooker for 5 or 6 hours.

CHICKEN TERRAPIN

Mash Yolks of 3 hard-cooked eggs, add 5 tablespoons flour 1 teaspoon mustard 1 1/4 teaspoons salt 1/4 teaspoon white pepper and 3 tablespoons melted butter. Add to 2 cups scalded milk and cook until thick. Add Whites of 3 hard-cooked eggs, finely chopped 1 1/2 cups cooked chicken or fowl cut in cubes 1 or 2 tablespoons pimiento cut in strips 1 or 2 tablespoons green pepper cut in strips 2 tablespoons ripe olives cut in strips, and Juice of 1 lemon. Keep hot over hot water or electric grill and serve in patty shells reheated in the oven, or on toast. Serve with Spiced figs.

PIMIENTO CREAM

Mix 1/4 cup cream Few grains salt and 2 tablespoons pimiento, rubbed through a sieve. Beat until stiff and serve on bouillon or on any cream soup.

Saturday, June 11, 2011

CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM

Wash and scrub 2 quarts soft-shell clams in shell, put in kettle with 2 cup cold water, cover and cook till shells open. Strain liquor through double cheesecloth. Add enough Chicken stock, well seasoned, to make 1 quart. Add more Seasonings if needed and serve in bouillon cups with Pimiento cream. Clams may be used as steamed clams, if desired.

PERCOLATED COFFEE

Put in upper part of percolator coffee pot 1 cup finely ground coffee. Pour in 3 pints boiling water and percolate about 10 minutes. Put Cream and Sugar in the cups. Pour in the coffee and serve.

One-half cup cream left from making the parfait may be diluted with 1/2 cup milk and used for the coffee.

COFFEE FROSTING

Mix 1/2 tablespoon corn syrup with 2 tablespoons strong hot coffee; add 1 1/4 cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm.

BUTTER CREAM, COCOA AND WHITE

Work 1/3 cup washed or fresh sweet butter until very light and creamy, add 1 cup sifted confectioners' sugar and 1/2 teaspoon vanilla very gradually, and beat until very light. Reserve 2 tablespoons mixture for decoration.

Divide remainder in two portions. To one portion add 1 tablespoon dry cocoa. Whip 4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.

ARCADIA CAKES

Scald and dry a small mixing bowl, put in 3 tablespoons butter and rub until creamy. Add slowly 1/3 cup sugar; when smooth and light add 1 egg yolk and 3 tablespoons milk. Sift in 5/8 cup pastry flour and 3/4 teaspoon baking powder. Mix well, then add 1 egg white beaten stiff. Bake in greased and floured muffin tins not more than 2 inches in diameter.

The finished cakes should be not more than three-fourths of an inch thick. Remove soft centers from cakes, taking them out from the top; fill cakes with Cocoa Butter Cream, put cakes together in pairs with the filling inside, cover with White Butter Cream and cover entire cake with thin Coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin.

The butter cream may be omitted and cakes be merely frosted on top if preferred.

Wednesday, June 8, 2011

BUTTERSCOTCH PARFAIT

Put in small saucepan 1 1/4 cups brown sugar 2 tablespoons butter and 1 1/2 cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water. Pour slowly onto 3 egg yolks well beaten, and beat until cold and thick. (This mixture may be made the day before and kept in a cool place, if desired.) Fold in 3 egg whites beaten stiff 1 teaspoon vanilla 1 1/2 cups heavy cream beaten stiff and 1/2 cup nut meats broken in pieces. Put in paper cases, sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers. Surround can with ice and salt, allowing 2 quarts ice mixed with 1 quart salt, using more ice and salt mixture, if necessary. Leave 4 hours or until frozen. Mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases.

COOKED MAYONNAISE DRESSING

Mix in top of double boiler 2 tablespoons flour 1 1/2 teaspoons salt 1/2 teaspoon paprika and 1/2 teaspoon mustard. Add 1/4 cup vinegar and 2 tablespoons salad oil. Stir until smooth. Add 1/2 cup hot water and cook 15 minutes in double boiler, stirring occasionally. Cool and add 1 egg yolk slightly beaten, then add 1/2 cup oil gradually while beating constantly, and fold in 1 egg white, beaten stiff.

PINEAPPLE SALAD

Drain juice from 1 can sliced pineapple and cut fruit in 1/4-inch cubes. Pile in centers of 8 nests of lettuce leaves. Cover 1/4 cup pistachio nuts with Boiling water and boil 1 minute. Remove skins and cut in fine shreds. Sprinkle over the pineapple. Cut 5 ripe olives in narrow strips and sprinkle over the nuts. Serve Cooked Mayonnaise Dressing separately.

QUICK ORANGE MARMALADE

Remove skins in quarters from 2 oranges and 1 lemon, close to the pulp. Break up pulp and remove seeds. Add 1/2 cup water and simmer in covered saucepan for 45 minutes. Boil rind from oranges and lemons with 4 cups water in covered saucepan for 20 minutes. Drain and discard water. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in 2 1/2 cups water in covered saucepan for 15 minutes. Drain and discard water. Mix cooked pulp with rinds. Measure 2 cups of mixed rind and pulp, adding water if necessary to make up this amount. Add 3 1/2 cups sugar and mix well. Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add 1/4 cup commercial pectin. Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses.

MARMALADE BISCUITS

Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 7/8 cup milk, stirring with a knife. Toss on a floured cloth or board and roll out 1/4 inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make 1/2-inch cuts 1 inch from and parallel with the ends. Put 1 teaspoon of orange marmalade in the center. Bring one end of dough through hole in other end. Press edges together and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be used instead of baking powder biscuit dough for these turnovers.

Tuesday, June 7, 2011

BACON CURLS

Place thin strips of Bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot Bacon fat deep enough to cover the curls of bacon. Drain on brown paper and remove toothpicks.

CREAMED EGGS AND MUSHROOMS WITH BACON CURLS

Put 6 eggs in top of double boiler. Cover with Hot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes. Remove shells and cut eggs in eighths lengthwise. Remove skins and stems from 1/2 pound mushroom caps and cut in slices lengthwise. Cover stems and skins with 1 1/2 cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain. Melt 1/3 cup butter, add 1/3 cup flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. When smooth add Stock strained from mushroom skins, with enough Top milk or thin cream to make 3 cups. Stir until sauce boils. Sauté mushroom caps in 1 tablespoon butter for 3 minutes. Add to sauce with the Hard cooked eggs. When thoroughly heated turn out on a platter and arrange Bacon curls over the top.

4 small cooked potatoes cut in pieces or 1 cup cooked macaroni or 1 small can asparagus cut in pieces may be used instead of mushrooms.

ORANGE OPERA FUDGE

Cover 1/2 cup shelled almonds with Boiling water, boil 1 minute; drain, cover with Cold water, remove skins and roast in hot oven until delicately brown, then chop them. Put in saucepan 1 1/3 cups sugar 1/2 tablespoon white corn syrup and 3/4 cup cream. Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring constantly to prevent burning. Pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water. When cool add grated rind of 1/2 orange, bit of Orange color paste, if convenient, and Few grains salt. Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut in cubes for serving.

COCOANUT CAKES

Mix thoroughly 2 1/2 cups shredded cocoanut 2/3 cup condensed milk and 1 teaspoon vanilla. Beat 2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake. Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes.

FROZEN CHOCOLATE

Put in double boiler 1 pint milk and 1 1/4 squares chocolate. When milk is scalded and chocolate melted pour gradually onto 3/4 cup sugar, mixed with 1 egg yolk and Few grains salt. Return to double boiler and cook and stir for 1 minute. Chill, and just before freezing add 1/2 cup cream, beaten stiff, and 1/2 tablespoon vanilla. Freeze, using three parts ice to one part salt.

Monday, June 6, 2011

CHOCOLATE SYRUP

Melt 2 squares unsweetened chocolate over boiling water, add 2/3 cup sugar and Few grains salt and stir until well mixed. Pour on gradually 3/4 cup boiling water and stir until smooth. Boil 5 minutes, cool, turn into a jar and keep in ice box or cold place. Four times this amount may be made and kept on hand for use with hot or iced milk.

CHOCOLATE FLOAT

Put 2 tablespoons chocolate syrup in tall glass and fill with Ice-cold rich milk. Shake thoroughly, add a Spoonful of frozen chocolate and serve immediately.

CONDENSED MILK SALAD DRESSING

Beat 1 egg until thick and lemon colored, and add 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper and 1/2 teaspoon paprika, then add 1/3 cup vinegar 1/3 cup condensed milk and 1/4 cup melted butter. Beat thoroughly, but do not cook. Chill before serving.

ORANGE AND GRAPEFRUIT SALAD

Pare 3 oranges and 2 grapefruit, removing membrane with the skin, then remove sections free from membrane. Arrange on Lettuce leaves on individual plates in the form of stars, outlining the sections of the fruit with figs cut in narrow strips. Put a Spoonful of salad dressing in the center of each star and garnish, if desired, with Maraschino cherries.

Any preferred salad dressing may be used. Dates may be used instead of figs. The fruit may be arranged on slices of Pineapple if desired.

Chopped nuts may be sprinkled over the salad.

BUTTERSCOTCH BISCUITS

Sift together 2 cups bread flour 5 teaspoons baking powder and 1/2 teaspoon salt. Work in with tips of fingers 2 tablespoons shortening, add 7/8 cup milk, stirring with a knife. Roll thin, spread with 1/3 cup butter, creamed and mixed with 3/4 cup brown sugar. Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased muffin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits.

STUFFED CELERY SANDWICH

Mix 1 cream cheese with 2 tablespoons celery chopped fine 1 tablespoon chopped, stuffed olives 1/4 teaspoon salt 1/8 teaspoon paprika and Enough milk to make it the right consistency to spread. Cut Bread in circles 1/4 inch thick. Cut centers from one-half the pieces of bread. Spread bread with Creamed butter and with sandwich filling. Place a ring of bread on a whole circle of bread. Garnish each sandwich with a Slice of stuffed olive in the center.

Sunday, June 5, 2011

SHELLFISH À LA QUEEN

Force through food chopper enough Carrot to make 3/4 cup. Put into saucepan with 3 tablespoons butter and 1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring frequently. Add 4 tablespoons flour and when smooth add 1 cup boiling water in which is dissolved 1 teaspoon vegetable or beef extract, and stir until sauce boils. Add 1 1/2 teaspoons salt 1 teaspoon pepper 1 tablespoon lemon juice and a Few grains cayenne. Remove meat from a 1 1/2 pound lobster and cut in pieces the size of scallops. Place 1/2 pint oysters in strainer over bowl and rinse with 2 tablespoons cold water, reserving all liquor. Pick over oysters to be sure that there are no pieces of shell adhering to them, add oysters to liquor, and cook them until the edges curl. Drain, reserving both liquor and oysters, and in the liquor cook 1/2 pint scallops 5 minutes or until tender. To the oyster liquor add Cream to make 1 cup; add to the sauce and bring to boiling point. Add oysters, scallops, and lobster and serve very hot, garnished with bits of Pimiento and Truffles or ripe olives.

ANCHOVY CANAPÉ

Put 2 eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes. Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer. Cut 8 slices bread in pieces 4-1/4 inches long by 2 3/4 inches wide and 1/4 inch thick. Sauté in Butter on one side only. Spread other side with Anchovy paste. Divide diagonally into 3 sections, having 2 end sections half a square. Sprinkle end sections of the bread with Egg yolk and the center with Egg white. Separate sections with narrow strips of Pimiento. Serve as an appetizer.

PERCOLATED COFFEE

Put 1 cup finely ground coffee in upper part of glass coffee pot, put 6 cups hot water in lower part. Light alcohol lamp.

When water begins to boil and enters upper receptacle leave 1 minute. Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve.

CHOCOLATE CARAMEL FROSTING

For frosting boil Chocolate caramel syrup remaining from cake and cook to soft-ball stage. Beat 2 egg whites until stiff and continue beating while slowly adding the syrup. Then add, a little at a time, enough Sifted confectioners' sugar to make of right consistency to spread.

CHOCOLATE CARAMEL SYRUP

Melt 2 squares bitter chocolate over hot water. In a saucepan put 3/4 cup sugar and 1/4 cup water, and cook until it forms a dark brown syrup. Add 1/2 cup boiling water and cook until thick. Add slowly to the melted chocolate and stir until smooth.

CREAM CARAMEL LAYER CAKE

Beat until thick 3/4 cup heavy cream 1 cup sugar and 1/4 cup water. Add 1 cup bread flour sifted with 2 teaspoons baking powder and 1/4 teaspoon salt. Add 3 egg yolks and 1 whole egg, well beaten, and 2 tablespoons chocolate caramel syrup. Bake 20 minutes at 400 degrees F. in 2 layer cake pans 7 inches square, and put together with Chocolate Caramel Frosting between and on top.

Saturday, June 4, 2011

CRACKERS AND CHEESE

Moisten Cream cheese with Milk to make of consistency to spread easily. Spread on Small round crackers. Put thin slice Stuffed olive in center of each cracker and a tiny Cheese ball sprinkled with Paprika in hole of olive. Do not spread crackers till ready to serve. Cheese balls may be made in advance.

FROZEN FRUIT SALAD

Beat 2/3 cup heavy cream until stiff, and gradually beat in 1/3 cup mayonnaise dressing 1 teaspoon gelatin soaked in 3 tablespoons pineapple syrup and dissolved over hot water 1 teaspoon powdered sugar 2 tablespoons lemon juice and 1 tablespoon maraschino syrup. Fold in 1/2 cup canned apricots, cut in small pieces 1 banana, cut lengthwise and crosswise in small pieces 3/4 cup pineapple, cut in dice 1/2 cup maraschino cherries, cut in slices. Freeze like ice cream. Remove with round ice cream scoop, and serve on Heart leaves of lettuce. Cut Maraschino cherries in 4 pieces lengthwise and put on top of each salad.

PEPPER JAM

Drain 1 small can pimientos and force through food chopper. Put in saucepan, add 3/4 cup sugar and 1/2 cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam. Pour in small sterilized glasses and when cool cover with melted paraffin.

If preferred, use 3 sweet red peppers in place of pimientos. Remove seeds, force through food chopper, sprinkle with Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.

PEPPER JAM SANDWICHES

Cut an equal number of slices of Dark Graham bread and White bread, remove crusts, and spread bread with Creamed butter. On one slice of white bread spread Pepper jam, cover with slice of Graham bread, spread with Butter and pepper jam and cover with a slice of white bread. Make other sandwiches with Graham bread on the outside and white bread for the center layer.

Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time. Trim edges, cut in slices, and arrange on doily-covered plate.

CHOP SUEY

Cut in 1-inch strips 1 pound white meat of chicken, or pork, veal, crab or lobster meat, and cook 5 minutes in frying pan in 2 tablespoons chicken or other fat. Cut 1 cup celery in thin slices crosswise, add 1 onion peeled and cut in thin slices 6 mushroom caps peeled and sliced 6 Chinese water chestnuts peeled and sliced. Cook vegetables 5 minutes in 2 tablespoons chicken fat or butter. Add 1/2 pound bean sprouts 1/4 pound bamboo shoots cut in diamond-shaped pieces 1 teaspoon Soyu sauce 2 cups chicken stock or water and the cooked meat, and simmer gently until bean sprouts and meat are thoroughly cooked. Season with Salt and Few grains pepper.

Friday, June 3, 2011

FRIED NOODLES

Beat 1 egg slightly, add 1/2 teaspoon salt and Flour enough to make a very stiff dough. Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in 1 pint salad oil. Drain on soft paper.

CHOW MEIN

Cut in 1-inch strips 1 pound fresh pork or white meat of chicken, or lobster or crab meat, and cook in frying pan 5 minutes with 2 tablespoons fat. Add 1 cup water or stock mixed with 1 teaspoon cornstarch. Simmer 3 minutes or until, meat is tender. In another frying pan put 2 tablespoons fat, add 1 onion cut lengthwise in very fine pieces. Cook 3 minutes, add 1 bunch celery cut in very fine strips 2 inches long, and 1/4 pound dried mushrooms soaked 2 hours in Cold water, drained and cut in thin slices. Cook 3 minutes, stirring constantly. Combine mixtures, add 1 teaspoon salt 1/4 teaspoon pepper and Few grains cayenne. Pour over fried noodles.

If desired 1/2 pound bean sprouts may be cooked with the celery, and served in the Chow Mein.

With Chow Mein pass Soyu sauce.

Boiled rice may be served with Chow Mein or Chop Suey.

SUGARED LEMON SLICES

Cut in slices 2 large lemons and lay on a plate. Sprinkle with 4 tablespoons sugar. Turn over and sprinkle with 2 tablespoons sugar. Just before serving arrange Lemon on lemon plate with lemon fork. Put any extra Syrup into the tea. Use one or more slices lemon in each glass of tea.

SUGARED LEMON SLICES

Cut in slices 2 large lemons and lay on a plate. Sprinkle with 4 tablespoons sugar. Turn over and sprinkle with 2 tablespoons sugar. Just before serving arrange Lemon on lemon plate with lemon fork. Put any extra Syrup into the tea. Use one or more slices lemon in each glass of tea.

ICED TEA WITH GINGER ALE

Bring to boiling point 1 quart fresh cold water. Add 4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea. Cover and let stand 2 minutes. Strain over a Large piece of ice. Just before serving add 1 quart ginger ale. Serve with Sugared lemon slices.

MERINGUE

Beat 4 egg whites until stiff and dry. Beat in gradually 1/3 cup powdered sugar 1/8 teaspoon salt and 1/2 teaspoon vanilla. Remove egg beater and fold in 1/3 cup powdered sugar. Put on pie, making rough with a spoon, or using pastry bag and rose tube, and bake 12 minutes at 350 degrees F.

Thursday, June 2, 2011

MOLASSES PIE

Put in mixing bowl 3/4 cup sugar 1/4 cup flour and 1 teaspoon salt and mix well. Add 1 1/2 cups molasses 3 egg yolks slightly beaten 3 tablespoons melted butter 3/4 cup nut meats cut in fine pieces. When well mixed pour into the unbaked crust. Bake 10 minutes in a hot oven, 500 degrees F., to cook the crust and set the rim. Then reduce the heat to 350 degrees F. and bake 40 minutes. Cover with Meringue. Bake 12 minutes. Cool before serving.

PLAIN PASTRY

Put in mixing bowl 5 tablespoons shortening 3 tablespoons ice water and 1/2 teaspoon salt, and work until creamy, using wooden spoon. Add 1 cup pastry flour and mix by cutting with a knife. Sprinkle pastry cloth or board with 2 tablespoons flour. Pat with rolling pin and roll the pastry to fit a large pie plate. Line the plate with the pastry and build up a fluted rim.

ORANGE BISCUITS

Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers rub in 2 tablespoons shortening. Twenty minutes before the meal is to be served add 7/8 cup milk, mixing with a knife. Roll out 3/4 inch thick and cut with round cutter 1 inch in diameter. Place close together on a greased tin sheet. Break 16 lumps demi-tasse loaf sugar in halves and squeeze the Juice of 1/2 orange. Dip pieces of sugar one at a time in the orange juice and push a piece down in the center of each biscuit. Grate Orange rind over the biscuits and bake 15 minutes in a hot oven or at 450 degrees F.

RUSSIAN DRESSING

Measure 1/2 cup mayonnaise dressing, add 1/4 cup chili sauce 1 tablespoon pimiento cut in small pieces 1 tablespoon green pepper cut in small pieces and 1 tablespoon celery cut in small pieces, and mix thoroughly.

LETTUCE WITH RUSSIAN DRESSING

Use California lettuce if obtainable. Remove outside leaves and cut lettuce in halves and cut each half in two or four pieces according to the size of the head. Let stand in ice water until crisp. Place in cheesecloth on the ice or in a covered pail until needed. Serve on salad plates with Russian Dressing or with Thousand Island Dressing.

Dressing may be passed separately if preferred.

Tuesday, May 31, 2011

CELERY CHEESE TOAST

Make above recipe for Celery Sauce, adding 1 cup grated cheese when celery is added. Stir until cheese is melted. Add 1/2 teaspoon table sauce, then add 1 egg yolk and 2/3 cup cream as above and cook over hot water 2 minutes, stirring constantly. Serve on Toast or crackers.

1 egg white beaten stiff may be added just before serving.

CELERY SAUCE

Separate stalks from 2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 1/3 cups. Put in saucepan with 3 cups water and 1 teaspoon salt and cook 20 minutes or until tender. Drain, reserving both liquid and celery. To Liquid add Chicken stock to make 2 cups or Water to make 2 cups and 1 chicken bouillon cube. Melt in saucepan, chafing dish or electric grill 3 tablespoons butter. Add 3 tablespoons flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth and add the 2 cups celery water and chicken stock. Stir and boil 1 minute. Add Cooked celery and bring to boiling point. Mix 1 egg yolk and 2/3 cup cream. Add to first mixture and cook 2 minutes over hot water, stirring constantly.

Monday, May 30, 2011

APPLE SAUCE

Put in saucepan Tops, cores, and small pieces of apple removed in the making of apple shells. Add 3/4 cup water in which apple balls were soaked and cook gently until apple is soft. Rub through a strainer. Add 3/4 cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency. This may be used at another meal.

SAUTÉD OYSTERS

Put 1 pint oysters in strainer over a bowl and over them pour 2 tablespoons cold water, reserving liquid. Pick over oysters, removing any bits of shell that may adhere to tough muscle. Crush 5 common crackers on board with rolling pin or put through food chopper, and sift the Crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs. Sauté in 4 tablespoons melted butter or cooking oil. When brown on one side turn and brown the other side. Cover 8 slices of toast, cut in three strips each, with Celery sauce, and serve an oyster on each piece of toast.

APPLE BALL COCKTAIL

Cut tops from stem end of 8 choice apples. Remove inside of apples with a French ball cutter, putting balls in 2 cups cold water with Juice of 1 lemon. Reserve tops of apples, cores, and small pieces for apple sauce. Put Apple shells in 1 quart cold water to which is added 1 teaspoon salt. Remove skins and seeds from 1/4 lb. (1 cup) white grapes. Just before serving drain apple shells. Remove apple balls from the water. Drain and mix with the White grapes and with 1/3 cup maraschino cherries and fill apple shells. Mix 3 tablespoons syrup from maraschino cherries with Juice of 1/2 orange and put over the apple balls. Serve apple shells in individual dishes or cocktail glasses surrounded with Crushed Ice.

Apple may be removed in small oval shapes with a coffee spoon, if a French ball cutter is not available.

Grapes may be bought in cans if fresh grapes are not in market.

SOUTH AMERICAN CHOCOLATE

Melt 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly 1 cup strong hot coffee and boil 1 minute. Add to 6 cups scalded milk, beat until a thick froth forms on top, and leave over hot water 10 minutes. Serve with Whipped cream sweetened and flavored, or chill and serve in tall glasses with Cracked Ice.

SOUR CREAM DROP COOKIES

Cream 1/4 cup butter or margarine. Add gradually 1/2 cup sugar and 1 egg, well beaten. Dissolve 1/4 teaspoon soda in 1/4 cup rich sour cream. Add to first mixture alternately with 1 1/4 cups pastry flour sifted with 1/4 teaspoon salt and 2 teaspoons baking powder. Add 1/2 teaspoon vanilla 1/4 cup raisins cut in pieces and 1/4 cup nut meats cut in pieces. Drop by spoonfuls on greased tin sheet, and bake in a moderate oven.

Double the amount of flour may be used, nuts and raisins omitted, and mixture chilled and rolled out and cut in any desired shape, before baking.

ORANGE MOUSSE

Put in saucepan 3/4 cup sugar, add Grated rind of 1 orange and 1/4 cup cold water. Stir and boil 1 minute. Soak 1 teaspoon gelatin in 2 tablespoons cold water and dissolve in the hot syrup. Add 2/3 cup orange juice and 2 tablespoons lemon juice. Place on ice, and when it begins to thicken, fold in 1 1/2 cups cream beaten stiff, 1/4 cup pistachio nuts, shredded, 1/4 cup candied cherries cut in pieces. Fill ring mold or baking powder boxes with mixture. Cover with greased paper and tin covers. Surround with two parts ice mixed with one part salt and let stand 3 hours. Unmold and serve cut in slices. Molds may be decorated with Pistachio nuts and Candied cherries, before filling with mixture.

CREAM DRESSING

Mix in double boiler 2 teaspoons flour 1 teaspoon salt 1 teaspoon mustard 1 1/2 teaspoons powdered sugar and a Few grains cayenne; add 1 teaspoon butter and 1/3 cup vinegar. Cook over boiling water, stirring constantly until mixture thickens; add 1 egg yolk, and stir and cook 1 minute. Cool and just before serving add 1/2 cup heavy cream, sweet or sour, beaten until stiff.

POTATO AND EGG SALAD

Mix 2 cups cold boiled potatoes cut in cubes 1 cup celery or cabbage cut in small pieces 2 or 3 hard cooked eggs chopped fine 2 tablespoons chopped pickle 2 tablespoons chopped green pepper or pimiento 1 tablespoon chopped parsley and Few drops onion juice. Moisten with Cream Dressing and serve in nests of Lettuce or cabbage leaves.

BACON SALAD

Cut 1/2 pound bacon in tiny squares or force through food chopper, and cook until crisp. Reserve both bacon fat and dice. Mix 2 teaspoons brown sugar Few grains pepper 1/2 teaspoon paprika 1/4 teaspoon mustard. Add 4 tablespoons vinegar. Stir until smooth. Add to 1/2 cup of the bacon fat and bring to boiling point. Sprinkle Lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table.

CORN MEAL ROLLS

Sift together 1 1/2 cups bread flour 1/4 teaspoon soda 3/4 cup corn meal 3 teaspoons baking powder 1 teaspoon salt and 1 tablespoon sugar. Cut in 2 tablespoons shortening with a case knife. Beat 1 egg, add 1/2 cup sour milk and combine mixtures. Roll 1/2 inch thick, cut with oval cutter, brush with Melted butter, double over and place on greased baking sheet. Bake 12 minutes at 450 degrees F.

Sunday, May 29, 2011

ROSE APPLES EN SURPRISE

Hard cook 2 eggs. Reserve 1/2 yolk. Chop remainder fine and mix with 2 tablespoons green pepper chopped 2 tablespoons pimiento chopped 4 anchovies chopped 1/2 teaspoon salt Few grains pepper and Few drops onion juice. Moisten with Mayonnaise dressing. Fill 8 rose apples or small tomatoes from which centers have been removed. Cover with mayonnaise and garnish with Strips of anchovy, laid crosswise. Serve each rose apple or tomato on a small plate sprinkled with Chopped parsley mixed with reserved egg yolk, rubbed through a strainer.

SPICED SYRUP FOR TEA

Put in small saucepan 1 cup water and 1/2 cup sugar. Heat to boiling point and when sugar is dissolved add 1 tablespoon whole cloves, crushed and a 2 inch piece stick cinnamon broken in pieces, tied together very loosely in a piece of cheesecloth. Boil gently to 215 degrees F. or to a thin syrup. When cool add juice of 2 lemons. Serve in small bowl, using 1 tablespoon syrup in each cup of tea.

CHEESE FROSTING

With wooden spoon work 1 cream cheese until creamy and add gradually 1 1/2 cups confectioners' sugar. Beat 1/2 egg white until stiff and gradually beat in the cheese mixture. This frosting may be put on cookies or cake by forcing through a pastry bag and fine tube or paper cone, making lines or other decorations. It may be colored if desired.

GINGER PUFFS

Beat 1 egg until light, add 1/2 cup sugar 1/2 cup molasses and 1/4 cup shortening melted in 1/2 cup warm water. Add 2 cups pastry flour sifted with 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon soda and 1/2 teaspoon salt. Combine mixtures and bake in small greased tins for 12 to 15 minutes at 400 degrees F. Frost if desired with Cheese Frosting.

NUT BRITTLE

Put 1/2 cup sugar and 1/2 cup water in saucepan and boil quickly until syrup is a golden brown. Remove from fire, add 2/3 cup chopped nut meats and turn into lightly greased pan. Cool and pound until broken into very small pieces.

Saturday, May 28, 2011

APRICOTS WITH CREAM AND NUT BRITTLE

Drain 1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender. Cool and pour into serving dish. Sprinkle with one-half the nut brittle. Beat 1/2 cup cream until stiff, add slowly 1/4 cup sugar 1/2 teaspoon vanilla Few grains salt and half remaining brittle. Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible. Other canned fruit or orange sections may be used instead of apricots.

PICKLED RIPE CUCUMBER RINGS

Pare rind from 2 quarts ripe cucumbers, cut in slices crosswise, and then stamp out centers, making rings. Cover with Cold water, add 1 teaspoon soda and let stand over night. Next morning drain, cover with cold water in which 2 tablespoons alum have been dissolved and boil 10 minutes. Strain, cover again with cold water, add 1 tablespoon ginger, boil 15 minutes. Drain, measure water and discard. Measure as much vinegar as there was water and to each quart vinegar add 3 pounds granulated sugar 1/4 cup whole cloves and 1/4 cup stick cinnamon. Add fruit and boil until clear.

Watermelon rind, cut in strips, may be used instead of cucumber.

CLUB SANDWICH WITH SWEETBREADS

When brought from market soak 1 pair sweetbreads 1 hour in Water with 1 tablespoon vinegar. Parboil 20 minutes in 1 cup milk. Cool in cold water, drain and cut in slices. On serving plate for each person place 1 slice toast spread to the edges with Butter worked until creamy. Cut in two diagonally and cover with 1 or 2 washed and dried Lettuce leaves, and with Mayonnaise dressing. On lettuce place a layer of Sweetbread slices, cover with Slices of cucumber which have been dipped in Mayonnaise dressing and with 2 slices bacon free from rind, cooked until crisp. Cover with 1 slice buttered toast, cut in two diagonally. Place a Small lettuce leaf on the toast and fill with Mayonnaise dressing. Sprinkle with Paprika. Place on side of plate Sweet pickled cucumber rings or Olives, plain or stuffed.

CREAM MUFFINS

Sift together 2 cups pastry flour 1 tablespoon baking powder 2 teaspoons sugar and 1/2 teaspoon salt. With fingers rub in 1/4 cup butter or margarine, add 2 eggs well beaten and 7/8 cup thin cream. Mix thoroughly, pour into greased muffin pans or small fancy shaped tins and bake 12 minutes at 400 degrees F., and 5 minutes at 450 degrees F. Makes 16 small muffins.

TOMATO CONSOMMÉ WITH PEARLS

Soak 1/2 cup pearl tapioca over night in 1 quart cold water. Cook in same water until tender and clear. Drain liquor from 1 quart can tomatoes, add 1 teaspoon salt 1 teaspoon paprika 1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 pint water. Wash 2 eggs, slightly beat the whites and add whites and shells to the soup.

Stir until soup boils, boil 2 minutes, remove from heat and let stand 20 minutes. Strain through double cheesecloth, add tapioca drained from water and rinsed. Reheat and serve in bouillon cups. A bit of Red coloring may be added to intensify the color.

Friday, May 27, 2011

ICED COFFEE WITH VANILLA

Add to 6 cups cold boiled or percolated coffee 1/2 teaspoon vanilla 1 cup cream and Sugar to taste. Serve in tall glasses with Cracked ice.

BOILED ORANGE FROSTING

Put 1 cup sugar and 1/4 cup water in a small saucepan. Stir until sugar is dissolved and boiling point is reached. Do not stir after it boils. Wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals. Cook until syrup spins a 4 inch thread when dropped from spoon held at least 8 inches above pan. Pour slowly onto 2 egg yolks beaten until thick and lemon colored, beating constantly with egg beater until mixture will hold its shape, then add Few gratings orange rind and 1/2 tablespoon orange juice and spread on cake

2 egg whites may be used instead of egg yolks if preferred.

ORANGE CREAM FILLING

Melt 2 tablespoons butter, add 4 tablespoons cornstarch, and when mixed add Grated rind 1 orange 1 cup orange juice and 1 cup sugar. Bring to boiling point, stirring all the time. Cook 15 minutes over boiling water.

Add 1/2 teaspoon salt and 1 1/2 tablespoons lemon juice. Cool and fold in 1 cup cream beaten stiff.

ORANGE LAYER CAKE

Beat together until thick 2 egg yolks 1/4 teaspoon grated orange rind 4 tablespoons orange juice and 1/2 tablespoon lemon juice. Add 3/4 cup sugar gradually, continuing to beat with egg beater. Fold in 2 egg whites, beaten stiff and 1 cup pastry flour, sifted 4 times with 1/4 teaspoon soda and 1/4 teaspoon salt. Grease an angel cake or deep round tin and line bottom with greased paper. Pour in cake mixture and bake 30 minutes at 375 degrees F. Split, put Orange cream filling between layers, and frost top with Boiled orange frosting.

BISCUIT SHAPES

Make in small round balls and bake in muffin pans.

Bake 2 round balls in each muffin pan, brushing between with melted butter.

Bake 3 round balls in each muffin pan.

Roll 1/4 inch thick, spread with butter, roll up like a jelly roll, cut in pieces 1 inch thick, and bake in muffin pans.

Prepare as above, sprinkling with sugar and cinnamon before rolling.

Prepare as above, sprinkling with chopped nuts and maple sugar before rolling.

Roll 1/4 inch thick, spread with butter, fold in 3 layers, cut off strips 1 inch wide, twist and coil. When baked spread with confectioners' frosting.

Shape and roll in strips 8 inches long and about as large around as a lead pencil and bake.

Roll 1/2 inch thick, cut with small oval cutter, brush with butter, double over and place close together and bake.

Thursday, May 26, 2011

EGG BISCUITS

Sift together 2 cups bread flour, measured after sifting once 5 teaspoons baking powder 1 teaspoon salt and 1 tablespoon sugar. Work in with fingers 2 tablespoons shortening. Add 1 egg yolk, slightly beaten, mixed with 2/3 cup milk, cutting it in with a knife. Toss on floured cloth or board and knead 5 minutes. Shape in any way suggested below. Bake 15 minutes at 400 degrees F. Brush with milk or melted butter just before removing from the oven.

MAYONNAISE DRESSING

Sift into a bowl 1/2 teaspoon mustard 1/2 teaspoon sugar 1/2 teaspoon salt and Few grains cayenne. Add 1 egg yolk, mix well and add 1 tablespoon vinegar, stirring constantly. Measure 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, beating constantly. Then while beating, add it 1 teaspoon at a time till mixture begins to thicken. When very thick, add 1 tablespoon lemon juice and add remaining oil rapidly. The whole process should take about 7 minutes.

TOMATO JELLY

Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2 tablespoon sugar Bit of bay leaf 1 slice onion 1 tablespoon lemon juice, and leaves from 1 stalk celery. Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4 1/2 inches by 8 inches.

Cut in 1/2 inch cubes for serving.

CRAB MEAT AND TOMATO JELLY SALAD

In a salad bowl lined with Lettuce leaves, arrange separate piles of 1/2 pound crab meat 3 hard-cooked eggs, chopped (use silver knife so white will not discolor) 2 roots celery or 1/2 pound endive cut in small pieces, and Tomato jelly cut in cubes. Between piles place Green pepper free from seeds and cut in strips. Make a nest of heart leaves of lettuce in center and fill with Mayonnaise dressing.

The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.

MIXED SWEET PICKLES

Put in small agate or enamel saucepan 1 cup vinegar 1/2 cup sugar 1/4 teaspoon peppercorns 1/4 teaspoon blades of mace 1/4 teaspoon whole cloves, and cook 2 minutes. Add 1/2 cup candied cherries, cook 5 minutes; skim out, add 1/2 cup large Malaga raisins in clusters of two or three.

Cook 10 minutes, remove raisins and add 18 small sweet cucumber pickles and cook 10 minutes.

Arrange in glass jar in closely packed layers, putting raisins in first, then cherries, then pickles; repeat until jar is full. Strain hot syrup into jar, and seal.

Wednesday, May 25, 2011

OPEN CHEESE AND BACON SANDWICH

Beat 3 eggs until light, add 3/4 pound soft cheese grated or put through food chopper 1 1/2 teaspoons table sauce 3/4 teaspoon salt 1/2 teaspoon paprika Few grains cayenne. Mix well and spread on 8 slices bread cut one-third inch thick. Cut 3/4 pound bacon in very thin slices the length of the slice of bread. Make bacon still thinner by pressing each strip on a board with a broad knife. Cover cheese with bacon and bake 8 or 10 minutes under gas flame, or in hot oven.

Monday, May 23, 2011

GRAPEFRUIT BASKETS

Cut in two 4 grapefruit. Insert two toothpicks opposite each other on each half. From one-half inch on each side of toothpick cut through the skin around the grapefruit one-fourth inch from the top of each half, leaving skin whole where toothpicks are inserted.

Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinkle pulp of each half with 1 cream peppermint, broken in pieces, and chill. Bring the two strips of skin together above the grapefruit and tie together with Narrow ribbon, for the handle. Insert in the knot a sprig of Flowers, berries or mint, and place on doily on individual serving plates.

TEA

Half fill a perforated tea spoon or tea ball with Orange Pekoe, or other preferred tea. Place in cup, add fresh Boiling water, until cup is two-thirds full. Remove tea spoon as soon as tea is of the desired strength.

Two or three cups of tea can usually be made without emptying and refilling the tea spoon.

Saturday, May 21, 2011

CANDIED MINT LEAVES

Wipe Fresh mint leaves, remove from stems and rub each leaf gently with the finger dipped in Egg white slightly beaten. Mix 3 tablespoons granulated sugar with 3 drops oil of spearmint, and sift over each side of the mint leaves. Lay close together on a cake rack covered with wax paper and leave in a warm but not a hot place until crisp and dry. Serve in Tea with Sliced lemon and Loaf sugar.

MARSHMALLOW FROSTING

Use above mixture with or without figs and nuts as a cake filling or frosting. It need not be baked.

Friday, May 20, 2011

FIG MARGUERITES

Put in top of double boiler 7/8 cup sugar and 3 tablespoons water. Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water. Add 1 egg white, unbeaten. Place over hot water and cook, beating constantly with egg beater for 7 to 12 minutes or until mixture will hold its shape.

Add 1 tablespoon marshmallow cream and 1/4 teaspoon vanilla, and fold over and over until again stiff enough to hold its shape. Add 1/3 cup (3) figs cut in small pieces and 1/3 cup nut meats cut in small pieces. Pile on Small round crackers and bake at 375 degrees F. for 10 minutes or until delicately brown. This rule will cover 3 dozen small crackers. Should frosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water, and folded gently over and over, until it becomes slightly granular around the edges. Remove from hot water, and continue folding over gently until of the desired stiffness.

Wednesday, May 18, 2011

COCOA ICE CREAM

Mix very thoroughly 1/2 cup dry powdered cocoa Few grains salt 1 cup sugar and 1 tablespoon cornstarch. Add slowly 2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward. Pour over 2 eggs well beaten, chill, and add 2 cups cream beaten stiff 1 teaspoon vanilla and 1 cup syrup drained from canned raspberries or strawberries, and freeze.

If frozen in a vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.

Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.

Tuesday, May 17, 2011

CHEESE DRESSING

Mix 2 tablespoons mayonnaise dressing with 2 tablespoons cream cheese. Add 1/2 teaspoon salt 1/2 teaspoon table sauce 1/2 teaspoon paprika and add very slowly 1/4 cup salad oil, beating with egg beater until very thick. Add slowly 1 1/2 tablespoons vinegar. Keep in cool place till ready to serve.

Cream cheese with Roquefort flavor is desirable in both the above recipes, but the usual cottage or cream cheese may be used if preferred.

Monday, May 16, 2011

TOMATO SALAD WITH CHEESE DRESSING

Cut 4 tomatoes in halves in such a way that they come apart in points. Arrange each half in a nest of Lettuce leaves. In the center of tomato pile Cream cheese forced through a coarse strainer. In center of cheese put a Few bits of green pepper finely chopped. Serve with cheese dressing.

Sunday, May 15, 2011

GRAPE OR CURRANT JELLY

Wash and pick over Fruit. Crush in kettle one layer at a time and boil, stirring frequently, until juice is extracted from pulp. Let drip through double piece of cheesecloth, rinsed in cold water, over night or till juice no longer drips. Do not squeeze. To 1 tablespoon juice add 1 tablespoon alcohol; stir and let stand 10 minutes. If 2/3 of the mixture is cloudy use 2/3 cup sugar to each cup juice. If all is cloudy use equal parts sugar and juice. (This is called the Pectin Test.) Be sure that juice mixed with alcohol is discarded immediately. Measure remaining juice into kettle, bring to boiling point, add required amount of sugar and cook to 220 degrees F. or until mixture will show two distinct, firm drops when dripped from side of spoon, or when small amount will become firm when dropped on very cold saucer. Then skim and pour into sterilized glasses.

Second Extraction

Return fruit pulp to kettle, add barely enough cold water to cover it, bring slowly to boiling point, stirring to prevent burning on; cook 5 minutes, drain and finish as for first extraction, boiling 5 minutes before adding the sugar.

Third Extraction

Proceed as for second extraction. Oftentimes the juice from second and third extractions may be combined before being made up into jelly. By making three extractions the amount of jelly obtainable from a given amount of fruit may be almost doubled.

Saturday, May 14, 2011

HOT HAM SANDWICHES

Put 1 pound cooked ham through food chopper. Add 4 tablespoons creamed butter, 1 teaspoon mustard and 1 teaspoon paprika, and mix well. Cut Bread in sixteen 1/4-inch slices, spread eight slices bread with the ham mixture, cover with remaining bread and press slices firmly together. Cut each sandwich in three strips. Beat 2 eggs slightly and add 2 cups milk. Dip sandwiches, one at a time, in this mixture, and sauté in butter, cooking on one side until browned, and then turning and browning the other side. Serve very hot.

Other meat, or marmalade or jam may be used in sandwiches in place of ham.

Friday, May 13, 2011

FRUIT CUP

Remove skin and seeds from 1/2 pound white grapes. If grapes are firm, boiling water may be poured over them and allowed to stand 1 minute, when skins will come off easily.

Pare 2 oranges, removing white part with the skin, and remove sections free from membrane.

Cut 4 slices canned pineapple in dice. Mix the fruit with 1/3 cup sugar 1 tablespoon lemon juice 1/2 cup orange juice 1/2 cup syrup from canned pineapple, and Few grains salt. Put into ice cream freezer, surround with ice and salt, and stir occasionally until juice begins to freeze. Serve in cocktail glasses, garnishing each glass with a Maraschino cherry.

Wednesday, May 11, 2011

HOW TO MAKE PORK SAUSAGES

Take equal parts of fat and lean meat, such as the inferior end of the spare-ribs and some of the loose fat; chop these well together, adding a few sage leaves, a little thyme, pepper and salt, and one or two eggs; when the whole is thoroughly mixed and chopped fine, use a sprinkle of flour on a table or dresser, for the purpose of rolling the sausages into shape of the size and form of a man's thumb. These sausages may be fried in the ordinary way.

Tuesday, May 10, 2011

HOW TO CURE BACON

Mind that your pickling-trough is well scalded out before using it for pickling the bacon. Allow at the rate of four ounces of salt to every pound of meat, and to every ten pounds of salt six ounces of saltpetre, two ounces of salprunella, and eight ounces of sugar; rub the salt, etc., well into the bacon every morning for twelve successive days; and at the end of that time, let the sides of bacon be pressed between boards with heavy stones placed upon them to keep them flat; and at the end of twenty-four hours, rub them over with peasemeal in which there has been mixed a little salt, and smoke the bacon in the same manner as the hams; and thus, by timely thriftiness, you will be provided with a meat dinner for a long while.

Monday, May 9, 2011

HOW TO SMOKE HAMS

When the hams have been well pickled, as shown in the preceding Number, they must be pressed between boards with heavy stones to render them flat; the hams should remain in press for twenty-four hours; and, at the end of that time, must be well rubbed all over with peasemeal mixed with a little salt; they are then to be smoked in a close shed or in the chimney, burning for that purpose some branches of juniper or any other wood, and some sawdust. The smoking must last five days. The hams, when sufficiently smoked, must be kept in a cool place. They will not be ripe for cooking before six months after their curing. Remember that a couple of well-cured hams, kept in reserve for a case of need, will always prove a ready means to realize some twenty-five shillings towards paying the rent, etc.

Sunday, May 8, 2011

HOW TO CURE HAMS

To six pounds of common salt, add four ounces of saltpetre, eight ounces of treacle, two ounces of salprunella, winter savory, bay-leaves, thyme, marjoram, and a good table-spoonful of allspice, bruise all these things well together, and thoroughly rub them over and into the hams, with very clean hands. The rubbing-in must be repeated four or five successive mornings, and the hams must remain in this pickle for ten days longer.

Saturday, May 7, 2011

HOW TO MAKE THE MOST OF A PIG, AFTER IT IS KILLED

Cottagers sometimes feed a pig for their own consumption, and, therefore, in the hope that many of you may have it in your power to do so, I will give you proper instructions as to the best way to make the most of it. First, when the pig is killed, should the hair or bristles be wet, wipe them dry with a wisp of hay or straw, and having laid it on the ground upon a narrow bed of dry straw three inches in thickness, and laid some loose straw all over it, set fire to it, and as the upper straw burns out, lay on another covering of loose straw, and, by the time this has burnt out, all the hairs of the upper part of the pig will probably be singed off, if not, burn a little more straw upon the remaining parts; and, on turning the pig over, should it be found that any of the hairs yet remain, let them be singed off with a lighted wisp of straw. Throw a pail of water over the pig, and scrape it clean and dry with an old knife. The next thing to be done, is to insert a stout stick, pointed at the ends, into the hocks of the hind legs; fasten a strong cord to the stick, and hoist up the pig so as to enable you to stand up and finish your work with ease to yourself. With a sharp knife rip up the belly, and stretch out the flaps with two sticks to enable you to throw in some water to cleanse the pig's inside, having first removed the guts, etc.; hang up the pluck to cool, and also the chitterlings, and loose fat; and, after thoroughly wiping the pig, let it hang in the draught to become quite cold. You then split the pig in halves, commencing between the hind quarters; and, when this is done, first cut off the hocks, then the hams, and the head; next cleverly remove, slicing away, what is called the spare-rib--that is, the lean meat about the ribs--reaching up about four inches toward the breast part, and lay the spare-ribs aside to be sold or reserved for your own use.

BAKED OR ROAST DUCKS

These are to be dressed in the same way as directed for dressing geese.

Friday, May 6, 2011

BAKED SUCKING PIG

Let the pig be stuffed in the same manner as directed for a goose, as shown in the preceding Number; score it all over crosswise, rub some grease or butter upon it, place it upon a trivet in a dish containing peeled potatoes and a few sliced onions, season with pepper and salt; add half-a-pint of water, and bake the pig for about two hours, basting it frequently with its own dripping, or, a bit of butter tied up in a piece of muslin.

Friday, April 1, 2011

BAKED GOOSE

Pluck and pick out all the stubble feathers thoroughly clean, draw the goose, cut off the head and neck, and also the feet and wings, which must be scalded to enable you to remove the pinion feathers from the wings and the rough skin from the feet; split and scrape the inside of the gizzard, and carefully cut out the gall from the liver. These giblets well stewed, as shown in No. 62, will serve to make a pie for another day's dinner. Next stuff the goose in manner following, viz.:--First put six potatoes to bake in the oven, or even in a Dutch oven; and, while they are being baked, chop six onions with four apples and twelve sage leaves, and fry these in a saucepan with two ounces of butter, pepper and salt; when the whole is slightly fried, mix it with the pulp of the six baked potatoes, and use this very nice stuffing to fill the inside of the goose. The goose being stuffed, place it upon an iron trivet in a baking dish containing peeled potatoes and a few apples; add half-a-pint of water, pepper and salt, shake some flour over the goose, and bake it for about an hour and a-half.

BAKED PIG'S HEAD

Split the pig's head into halves, sprinkle them with pepper and salt, and lay them with the rind part uppermost upon a bed of sliced onions in a baking dish. Next bruise eight ounces of stale bread-crumb, and mix it with four ounces of chopped suet, twelve sage leaves chopped fine, pepper and salt to season, and sprinkle this seasoning all over the surface of the pig's head; add one ounce of butter and a gill of vinegar to the onions, and bake the whole for about an hour and-a-half, basting the pig's head occasionally with the liquor.

A PUDDING MADE OF SMALL BIRDS

Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds at odd times during the winter months. So, my young friends, when you have been so fortunate as to succeed in making a good catch of a couple of dozen of birds, you must first pluck them free from feathers, cut off their heads and claws, and pick out their gizzards from their sides with the point of a small knife, and then hand the birds over to your mother, who, by following these instructions, will prepare a famous pudding for your dinner or supper. First, fry the birds whole with a little butter, shalot, parsley, thyme, and winter savory, all chopped small, pepper and salt to season; and when the birds are half done, shake in a small handful of flour, add rather better than a gill of water, stir the whole on the fire while boiling for ten minutes, and when the stew of birds is nearly cold, pour it all into a good-sized pudding basin, which has been ready-lined with either a suet and flour crust, or else a
dripping-crust, cover the pudding in with a piece of the paste, and either bake or boil it for about an hour and-a-half.

Monday, March 28, 2011

VEAL CUTLETS AND BACON

You may sometimes have a chance to purchase a few trimmings or cuttings of veal, or a small piece from the chump end of the loin, which you can cut up in thin slices, and after seasoning them with pepper and salt, and rolling them in flour, they are to be fried in the fat that remains from some slices of bacon which you shall have previously fried; and, after placing the fried veal and bacon in its dish, shake a table-spoonful of flour in the frying-pan; add a few drops of ketchup or vinegar and a gill of water; stir all together on the fire to boil for five minutes, and pour this sauce over the cutlets. A dish of cutlets of any kind of meat may be prepared as above.

ROAST VEAL, STUFFED

A piece of the shoulder, breast, or chump-end of the loin of veal, is the cheapest part for you, and whichever of these pieces you may happen to buy, should be seasoned with the following stuffing:--To eight ounces of bruised crumb of bread add four ounces of chopped suet, shalot, thyme, marjoram, and winter savory, all chopped fine; two eggs, pepper and salt to season; mix all these ingredients into a firm compact kind of paste, and use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. If you intend roasting the veal, and should not possess what is called a bottle-jack, nor even a Dutch oven, in that case the veal should be suspended by, and fastened to, the end of a twisted skein of worsted, made fast at the upper end by tying it to a large nail driven into the centre of the mantelpiece for that purpose. This contrivance will enable you to roast the veal by dangling it before your fire; the exact time for cooking it must depend upon its weight. A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly before your small fire.

Sunday, March 27, 2011

SHARP SAUCE FOR BROILED MEATS

Chop fine an onion and a pennyworth of mixed pickles; put these into a saucepan with half-a-gill of vinegar, a tea-spoonful of mustard, a small bit of butter, a large table-spoonful of bread-raspings, and pepper and salt to season; boil all together on the fire for at least six minutes; then add a gill of water, and allow the sauce to boil again for ten minutes longer. This sauce will give an appetizing relish to the coarsest meats or fish when broiled or fried, and also when you are intending to make any cold meat into a hash or stew. In the latter case, the quantity of water and raspings must be doubled.

PORK CHOPS, GRILLED OR BROILED

Score the rind of each chop by cutting through the rind at distances of half-an-inch apart; season the chops with pepper and salt, and place them on a clean gridiron over a clear fire to broil; the chops must be turned over every two minutes until they are done; this will take about fifteen minutes. The chops are then to be eaten plain, or, if convenient, with brown gravy.

EGG SAUCE FOR ROAST FOWLS, ETC

Boil two or three eggs for about eight minutes; remove the shells, cut up each egg into about ten pieces of equal size, and put them into some butter-sauce made as follows:--viz., Knead two ounces of flour with one ounce and-a-half of butter; add half-a-pint of water, pepper and salt to season, and stir the sauce on the fire until it begins to boil; then mix in the pieces of chopped hard-boiled eggs.

BREAD SAUCE FOR A ROAST FOWL

Chop a small onion or shalot fine, and boil it in a pint of milk for five minutes; then add about ten ounces of crumb of bread, a bit of butter, pepper and salt to season; stir the whole on the fire for ten minutes, and eat this bread sauce with roast fowl or turkey.

Saturday, March 26, 2011

THIS IS THE BROWN GRAVY FOR THE FOWL

Chop up an onion, and fry it with a sprig of thyme and a bit of butter, and when it is brown, add a good tea-spoonful of moist sugar and a drop of water, and boil all together on the fire until the water is reduced, and the sugar begins to bake of a dark brown colour. It must then be stirred on the fire for three minutes longer; after which moisten it with half-a-pint of water, add a little pepper and salt; boil all together for five minutes, and strain the gravy over the fowl, etc.

ROAST FOWL AND GRAVY

Let us hope that at Christmas, or some other festive season, you may have to dress a fowl or turkey for your dinner. On such occasions I would recommend the following method:--First, draw the fowl, reserving the gizzard and liver to be tucked under the wings; truss the fowl with skewers, and tie it to the end of a skein of worsted, which is to be fastened to a nail stuck in the chimney-piece, so that the fowl may dangle rather close to the fire, in order to roast it. Baste the fowl, while it is being roasted, with butter, or some kind of grease, and when nearly done, sprinkle it with a little flour and salt, and allow the fowl to attain a bright yellow-brown colour before you take it up. Then place it on its dish, and pour some brown gravy over it.

COCKY LEEKY

I hope that at some odd times you may afford yourselves an old hen or cock; and when this occurs, this is the way in which I recommend that it be cooked, viz.:--First pluck, draw, singe off the hairs, and tie the fowl up in a plump shape; next, put it into a boiling-pot with a gallon of water, and a pound of Patna rice, a dozen leeks cut in pieces, some peppercorns and salt to season; boil the whole very gently for three hours, and divide the fowl to be eaten with the soup, which will prove not only nourishing but invigorating to the system.

STEWED LEG OF BEEF

Four pounds of leg or shin of beef cost about one shilling; cut this into pieces the size of an egg, and fry them of a brown colour with a little dripping fat, in a good sized saucepan, then shake in a large handful of flour, add carrots and onions cut up in pieces the same as the meat, season with pepper and salt, moisten with water enough to cover in the whole, stir the stew on the fire till it boils, and then set it on the hob to continue boiling very gently for about an hour and a half, and you will then be able to enjoy an excellent dinner.

Friday, March 25, 2011

BACON AND CABBAGE SOUP

When it happens that you have a dinner consisting of bacon and cabbages, you invariably throw away the liquor in which they have been boiled, or, at the best, give it to the pigs, if you possess any; this is wrong, for it is easy to turn it to a better account for your own use, by paying attention to the following instructions, viz.:--Put your piece of bacon on to boil in a pot with two gallons (more or less, according to the number you have to provide for) of water, when it has boiled up, and has been well skimmed, add the cabbages, kale, greens, or sprouts, whichever may be used, well washed and split down, and also some parsnips and carrots; season with pepper, but _no_ salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of the vegetables in the soup, and pour this into a large bowl containing slices of bread; eat the soup first, and make it a rule that those who eat most soup are entitled to the largest share of bacon.

COW-HEEL BROTH

Put a couple of cow-heels into a boiling-pot, with a pound of rice, a dozen leeks washed free from grit and cut into pieces, and some coarsely chopped parsley; fill up with six quarts of water, set the whole to boil on the fire, skim it well, season with thyme, pepper, and salt, and allow the whole to boil very gently on the hob for about two hours. You will thus provide a savoury meal at small cost.

SHEEP'S-HEAD BROTH

Get the butcher to split the sheep's head into halves, wash these clean, and put them into a boiling-pot with two gallons of water; set this on the fire to boil, skim it well, add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt; add a pint of Patna rice, or Scotch barley; and all the whole to keep gently boiling by the side of the fire for three hours, adding a little water to make up for the deficiency in quantity occasioned by boiling.

Thursday, March 24, 2011

OX-CHEEK SOUP

An ox-cheek is always to be bought cheap; let it be thoroughly washed in several waters, place it whole in a three gallon boiling-pot filled up with water, and set it to boil on the fire; skim it well, season with carrots, turnips, onions, celery, allspice, pepper, and salt; and allow the whole to boil very gently by the side of the hob for about three hours and a-half, by which time the ox-cheek, etc., will be done quite tender; the cheek must then be taken out on to a dish, the meat removed from the bone, and after being cut up in pieces, put back into the soup again. Next mix smoothly twelve ounces of flour with a quart of cold water, pour this into the soup, and stir the whole on the fire, keeping it boiling for about twenty-five minutes longer; when it will be ready for dinner. One ox-cheek, properly managed, will, by attending to the foregoing instructions, furnish an ample quantity of substantial and nutritious food, equal to the wants of a large family, for three days' consumption.

OATMEAL PORRIDGE FOR SIX PERSONS

To five pints of skim or buttermilk, add a couple of onions chopped fine, and set them to boil on the fire; meanwhile, mix six table-spoonfuls of oatmeal with a pint of milk or water very smoothly, pour it into the boiling milk and onions, and stir the porridge on the fire for ten minutes; season with salt to taste.

THICK MILK FOR BREAKFAST

Milk, buttermilk, or even skim-milk, will serve for this purpose. To every pint of milk, mix a piled-up table-spoonful of flour, and stir the mixture while boiling on the fire for ten minutes; season with a little salt, and eat it with bread or a boiled potato. This kind of food is well adapted for the breakfast of women and children, and is far preferable to a sloppy mess of tea, which comes to more money.

Wednesday, March 23, 2011

BROTH MADE FROM BONES FOR SOUP

Fresh bones are always to be purchased from butchers at about a farthing per pound; they must be broken up small, and put into a boiling-pot with a quart of water to every pound of bones; and being placed on the fire, the broth must be well skimmed, seasoned with pepper and salt, a few carrots, onions, turnips, celery, and thyme, and boiled very gently for six hours; it is then to be strained off, and put back into the pot, with any bits of meat or gristle which may have fallen from the bones (the bones left are still worth a farthing per pound, and can be sold to the bone-dealers). Let this broth be thickened with peasemeal or oatmeal, in the proportion of a large table-spoonful to every pint of broth, and stirred over the fire while boiling for twenty-five minutes, by which time the soup will be done. It will be apparent to all good housewives that, with a little trouble and good management, a savoury and substantial meal may thus be prepared for a mere trifle.

ONION SOUP FOR SIX PERSONS

Chop fine six onions, and fry them in a gallon saucepan with two ounces of butter or dripping fat, stirring them continuously until they become of a very light colour; then add six ounces of flour or oatmeal, and moisten with three quarts of water; season with pepper and salt, and stir the soup while boiling for twenty minutes, and when done, pour it out into a pan or bowl containing slices of bread.

Thursday, March 17, 2011

PEA SOUP FOR SIX PERSONS

Cut up two and a-half pounds of pickled pork, or some pork cuttings, or else the same quantity of scrag end of neck of mutton, or leg of beef, and put any one of these kinds of meat into a pot with a gallon of water, three pints of split or dried peas, previously soaked in cold water over-night, two carrots, four onions, and a head of celery, all chopped small; season with pepper, but _no_ salt, as the pork, if pork is used, will season the soup sufficiently; set the whole to boil very gently for at least three hours, taking care to skim it occasionally, and do not forget that the peas, etc., must be stirred from the bottom of the pot now and then; from three to four hours' gentle boiling will suffice to cook a good mess of this most excellent and satisfying soup. If fresh meat is used for this purpose, salt must be added to season it. Dried mint may be strewn over the soup when eaten.

POTATO SOUP FOR SIX PERSONS

Peel and chop four onions, and put them into a gallon saucepan, with two ounces of dripping fat, or butter, or a bit of fat bacon; add rather better than three quarts of water, and set the whole to boil on the fire for ten minutes; then throw in four pounds of peeled and sliced-up potatoes, pepper and salt, and with a wooden spoon stir the soup on the fire for about twenty-five minutes, by which time the potatoes will be done to a pulp, and the soup ready for dinner or breakfast.