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.