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Mrs. Allen's Cook Book | by Mrs. Ida C. Bailey Allen



Mrs. Allen has expressed in popular terms a simple, workable outline of food combination, well adapted to the needs of the housewife. If her book is carefully followed, the dietary of the average family will be much improved, cost decreased, and a general gain in health experienced.

TitleMrs. Allen's Cook Book
AuthorMrs. Ida C. Bailey Allen
PublisherBoston Small Maynard & Company
Year1917
Copyright1917, Small Maynard & Company
AmazonThe Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat

By Ida C. Bailey Allen, Editor "Housewives' Forum," Pictorial Review, Formerly Editor "Three Meals a Day," Good Housekeeping Lecturer for Chautauqua and the Wesfield Domestic Science Schools

With An Introduction By Professor Lewis B. Allyn, Formerly Chemist of the Westfield Board of Health Food Editor of The McClure Publications

Mrs. Allen's Cook BookMrs. Allen in Her Own Kitchen

Mrs. Allen in Her Own Kitchen.

Illustrated From Photographs By T L. Allen And A. E. Sproul

To My Husband, Whose Faith And Constant Help Is A Never Failing Source Of Inspiration

-Preface
Each year brings me thousands of letters from housewives all over the country, as well as from Canada and Mexico, and many from the old world. Some of them contain requests for recipes, but the majori...
-Introduction
A well rounded dietary is the only sensible one. While we should eat to live instead of reversing the process, care in selection and judgment in preparation make our dietetic choice a matter of pleasu...
-Chapter I. The Everyday Chemistry Of Food And Cookery
The Balanced Ration Every housewife is the mistress of the destiny of her family. In the foods which she prepares and serves she has the power to build strong, healthy bodies, the bedrock of brilli...
-Proteins, Their Preparation And Place In The Menu
The part which the proteins should play in the balanced ration is the most serious consideration in arranging a diet. If insufficient protein is taken, the body cannot grow or build up the wornout par...
-Carbohydrates And Fats. Their Preparation And Place In The Menu
Just as the protein builds muscle, the carbohydrate fulfills the great mission of acting as fuel for the body, thus providing heat and activity and energy for work. Without this food constituent, the ...
-Fats
Fat is an important food constituent for it is the greatest source of latent or reserve energy, yet there is probably no other item of the diet so generally disliked. From the time a child is old e...
-Mineral, Acid And Ballast Foods
Mineral, acid and ballast foods are so closely connected that they really belong to the same group, and are separated only for convenience in planning the balanced ration. They include all bulky, wate...
-The Calories As A Basis Of Food Values
To the average housewife the modern literature on food, with its terms and calculations far removed from her experience and knowledge, reads so much like a textbook of mathematics, that at the mere me...
-The Calories As A Basis Of Food Values. Continued
Daily Food Requirements Adult of 150 pounds Total calories Protein Fat Carbohydrates At rest in bed.......... 1...
-Chapter II The Diet In Spring, Summer, Fall, And Winter
If a family is fed a ration regulated according to the principles of balance, and deluged with the three other great foods - sunlight, air, and water - seasonal evils associated with foods will amount...
-The Summer Diet
The sultry nights, scorching noons and long, languorous days of mid-summer produce a relaxed condition in the whole body and this torpor must be overcome before food can be digested. The fundamental p...
-The Fall And Winter Diet
Diet in the winter differs from that of any other season. It is a time of brisk winds, snow and ice, and the colder the weather the greater oxidation there is in the body. The fact that food is to the...
-Chapter III. The Children's Meals
There is no part of household economy so generally neglected as the children's meals, particularly from the time when liquid diet is supplanted by solid food up to the beginning of school days. When a...
-School Luncheons
Mothers are beginning to realize that the school luncheon must consist of something more substantial than white bread sandwiches made with jam, jellies, or fruit butters, a slice of cake and a piece o...
-Chapter IV. The Problem Of The Dinner Pail
Two triangles of pie, a piece of cake, some white bread sandwiches, spread sparingly with butter, usually put together with jelly or jam, a dill pickle, and, on rare occasions, a bit of cheese - this ...
-Chapter V. The Fine Art Of Combining Foods
The question of the proper thing to serve at each meal is one that confronts every housewife, and often proves very perplexing. Many women seem to feel that, when the main dish has been selected, the ...
-What To Serve With Pork And Goose
Mashed, boiled or baked white or sweet potatoes, cabbage, cauliflower, oyster-plant, turnips, apple sauce, stewed tomatoes. For salad use any of the salad plants, with French dressing, singly or in co...
-Chapter VI. Seasonings
As a general rule typical American cookery is liable to be flat and uninteresting, not necessarily because of the use of poor ingredients, but because the average housewife does not understand the imp...
-How To Caramelize Sugar
Put the sugar in a smooth frying pan, set it over a slow heat and let it gradually melt until the color of maple syrup; it will then be very hot and if combined with a liquid, no matter if it is boili...
-Bouquet Of Herbs
A small bundle of fresh or dried herbs containing a sprig each of parsley, sage, marjoram, chervil and thyme. Use in the stock pot, for pot-roasting, and in boiling fish and spaghetti. If the leaves a...
-Chapter VII. The Equipment And Arrangement Of The Kitchen. Choosing The Utensils
The kitchen is a most interesting room, and, in the hands of a skilful woman, can be made the most attractive in the house. But rest assured that it will not be attractive arid loved, if, three times ...
-The Equipment And Arrangement Of The Kitchen. Choosing The Utensils. Continued
Aluminum 1 teakettle (with double boiler top) 1 stock pot (12 quarts) 1 salt dredge 1 flour dredge Aluminum or Enamelware 1 four-quart kettle and cover 2 two-quart kettles and covers ...
-The Kitchen Furnishings And Their Arrangement
The test of a well-planned kitchen is the amount of intelligent work that can be accomplished in it in the least possible time. Is the kitchen too large, therefore, necessitating much walking to and f...
-Chapter VIII. Ranges And Their Operation
The kitchen range is the power plant of the home, and as such should be the first article of household equipment purchased and should be kept in as good condition as the piano or the silver. No range,...
-Gas And Combination Range
When it is necessary to heat the kitchen during the cold months by means of the coal range, the best possible purchase is a combination coal and gas range. These come equipped for either natural or ar...
-Kerosene Ranges
Whether or not gas or electricity may be obtained, the housewife need not use the coal range, unless she wishes to do so, for several excellent kerosene ranges are on the market, which are economical ...
-Cooking By Electricity
There are two styles of electric ranges: the cabinet type and the single oven type. In the former the oven is elevated to a comfortable working height; in the latter the oven is low, necessitating sto...
-Chapter IX. The Short-Cut Preparation Of Meals
A great deal has been said and written about efficiency in the household, waste motions and a useless expenditure of energy, but, whereas women are willing to do the housework in quicker time, the num...
-A Week's Menus
Breakfast Monday. Baked Rhubarb Farina Top Milk Corn Omelet Graham Gems Cocoa, Coffee Tuesday. Half Oranges Boiled Salt Mackerel Creamed Potatoes Buttered Toast Cocoa Coffee Wedne...
-Principles Of Fireless Cooking
Whatever the type of cooker, there are several underlying principles which must always be heeded in the carrying on of successful fireless cookery: First, all utensils to be used for boiling, pot roas...
-Time Table For Heating Radiators
Boiling........12 minutes, flour pale tan color, thermometer 2500. Radiators of this temperature should be used for boiling cereals, meats, fish, vegetables and fruits. Slow baking, or faster bo...
-Choosing Fireless Utensils
As in all types of cooking the choice of utensils has much to do with success. The best results are obtained by the use of aluminum and glass. In all cases where boiling is carried on the covers must ...
-How To Use The Cooker
The following points, however, may prove helpful to the inexperienced. The obvious way to cook cereals is over night. They should be brought to the boiling point, boiled fifteen minutes, and put into ...
-Casserole Cooking
Most American housewives understand too little about the possibilities of cooking in the oven. The mind turns instantly to the casserole and the tougher cuts of meat, but these by no means exhaust the...
-Menus For Oven Meals
The following are two menus for luncheon and dinner, which may be termed oven meals, as nearly all the foods can be cooked in the oven with the same heat. A Company Luncheon Baked Oysters in...
-Thickening The Casserole
If desired, any meat casserole can be thickened with rice, ground dried bread crumbs, barley, macaroni, or spaghetti. The amount of raw rice to use to a quart of liquid is one-fourth of a cupful; the ...
-Left-Overs And Casseroles
Perhaps the woman who has learned to cook by imagination will find the casserole more useful than the one who cooks altogether by recipes, for the larder often contains various left-overs and odd vege...
-Suitable Casserole Combinations
It is impossible to give all the combinations of meats and vegetables that are suitable to casserole use, but, as a general rule, it may be stated that the heavier vegetables of pronounced flavor, suc...
-Seasoning Casseroles
The seasonings have a great deal to do with the success of the casserole whenever a made dish is being prepared. The touch of mint in the casserole of duck, for instance, lifts the dish into the epi...
-Cooking Vegetables En Casserole
It is sometimes advisable to cook turnips, parsnips, salsify, or chestnuts en casserole. In this case they should be prepared as for boiling, arranged in the casserole, covered with boiling stock, and...
-Cooking By Steam
The reduction of heat means the reduction of fuel. Every time a food can be adapted to top-of-the-stove-cookery, instead of the oven, there is a distinct saving, whether the cooking be by gas, kerosen...
-Chapter X. The Service Of Home And Company Meals
Serving Home Meals Without A Maid It is not necessary to possess wealth in order to set an attractive table. The background is the table itself. If it has a polished top, it is often more convenien...
-How To Cook And Serve
In case the mother cooks and serves the meal, as much food as possible should be placed on the table without overcrowding and without mixing the various courses. For instance, suppose that breakfast c...
-Serving Company-Meals With A Maid
In case the meal is to be served by a waitress, it is customary to have on the table the following articles, when the meal is announced: At each plate the silver should be laid for the various courses...
-Serving Company-Meals Without A Maid
In case the service is without a maid the procedure must of necessity be simplified. The meal should be of such a character that the foods can stand in the warming-oven and do not need any last-minute...
-Chapter XI. The Chafing Dish
A woman is always at her best when performing some house-wifely rite, and over the charing dish, with its many opportunities for skill and grace, she is supreme. But being really graceful depends cons...
-The Chafing Dish. Continued
Menus For Sunday Night Suppers I Creamed Oysters (Chafing Dish) Olive Sandwiches Cheese Sandwiches Salted Nuts Sweet Pickled Pears Celery, Date and Orange Salad Mayonnaise Charlotte Rus...
-Part Two. Chapter I. Measurements
There is no such thing as good luck or bad luck in cooking, if the recipe measurements are absolutely accurate and the housewife understands the range. Although many authorities advocate measuring...
-Chapter II. Beverages. All Measurements Are Level Tea
Good tea can be made only in a pot of china, silver or earthenware, as tea contains a decided acid and bitter substance, which is liable to combine with the metal of other receptacles, producing an un...
-How To Make Coffee
Coffee must be made as carefully as tea, in order to develop the fragrant flavor without overdeveloping the caffeine and tannin. To this end it should be made as quickly as possible and without much c...
-How To Make Cocoa And Chocolate Cocoa
Cocoa, as directed on package 1/8 cupful sugar 3 cupfuls water 3 cupfuls milk 1/8 teaspoonful salt Mix the sugar, salt and cocoa together, thoroughly; add the water, and boil five minutes. Add m...
-Plain Syrup Stock
2 quarts water 6 pounds sugar Boil together five minutes. Can hot in sterilized jars. Allow 1 tablesftoonful to a person in sweetening any fresh fruit drink. Chocolate Syrup 3 pounds coco...
-Plain Syrup Stock. Part 2
Raspberry Or Loganberry Ade 1 quart can home-preserved raspberries or loganberries Juice 2 lemons 1 cupful sugar 2 cupfuls water Ice water Boil together the sugar and water for ten minutes...
-Plain Syrup Stock. Part 3
Grapefruit Punch 1 quart water 1 3/4 cupfuls sugar 1 pint grapefruit juice 1 cupful bits grapefruit pulp Juice 1 lemon 1 cupful shredded Maraschino cherries Shaved ice Boil the sugar...
-Chapter III. Fruits
Preparing Fresh Fruits For Serving Unless fruit is freshly picked and is free from dust and from all possible contamination, it should always be thoroughly washed before serving. This includes bana...
-How To Prepare Grapefruit
Wash and cut the grapefruit in halves crosswise; cut around the outer edge of the pulp with a grapefruit knife. Snip the connecting cellulose with sharp scissors, and remove it with the center membran...
-How To Prepare Bananas
Bananas With Lemon Juice Wash and dry the bananas. Cut the ends off square and split the fruit in halves lengthwise. Divide the pulp in the skin into convenient mouthfuls, sprinkle with lemon juice...
-How To Prepare Pineapple
Pineapple Au Naturel 1 ripe pineapple Powdered sugar Dissect the pineapple into sections by means of a fork, separating around each eye. It will be dissected easily into wedge-shaped pieces. M...
-How To Prepare Blackberries, Strawberries, Loganberries and Raspberries
Hull and rinse, arrange in layers with sugar to sweeten, add a little warm water to start the juice and chill for two hours. Strawberries Au Naturel Make mounds of the sugar by packing it ...
-How To Serve Peaches
The quickest method for removing the skins is to scald the fruit with boiling water. If to stand any length of time before serving, sprinkle with sugar and a few drops of lemon juice to prevent discol...
-How To Prepare Apples
Apples With Cheese Select apples of marked flavor and good color. Serve well-polished, passing Neufchatel or cream cheese. The apple is to be sliced, the cheese spread upon it and eaten by means of...
-How To Make Fruit Cups Or Cocktails
Fruit Cups or Cocktails may be made of almost any fruit in combination with one or two others, if properly sweetened and flavored. As the portions should be small, not more than two tablespoonfuls of ...
-How To Make Fruit Cups Or Cocktails. Part 2
Orange Mint Cocktail 6 oranges cut into sections, all membrane being removed 3 tablespoonfuls fresh mint, minced 1 tablespoonful lemon juice 6 sprigs mint Powdered sugar Mix together the o...
-How To Make Fruit Cups Or Cocktails. Part 3
Fruit Soups Fruit soups are made of sifted, stewed fruit, sweetened, thickened with corn starch, arrowroot or tapioca to the consistency of a cream soup, sweetened to taste while hot, and flavored ...
-How To Make Fruit Cups Or Cocktails. Part 4
Stewed Prunes 1 pound prunes Water to cover - about 3 cupfuls Rind of half an orange 1/2 cupful sugar (if desired) Wash the prunes, brush and soak over night in cold water to cover; in the mo...
-Chapter IV. Cereals. General Directions For Cooking Cereals
In preparing cereals put the right amount of boiling water into the upper part of the double boiler, add a tea-spoonful of salt to each pint of water and, when this is boiling rapidly, stir in the nec...
-How To Cook Mush
Fried Meat Mush Prepare cornmeal mush by adding a scant cupful of home-ground cornmeal to a quart of boiling water containing 1 1/2 teaspoonfuls of salt. Let it cook slowly for thirty minutes, then...
-How To Cook Hominy
Hominy And Nut Roll 1 3/4 cupfuls chopped English walnut meats 3/4 cupful hominy (coarse) 1 1/2 cupfuls milk (scalded) 1 hard-cooked egg 1 teaspoonful salt 1/4 teaspoonful pepper 1/2 cupful fine...
-How To Make Macaroni
Plain Macaroni 3/4 cupful macaroni, broken in 1/2-inch pieces 2 quarts boiling water 1 teaspoonful salt 1 1/2 cupfuls white sauce Cook the macaroni in boiling salted water twenty minute...
-How To Make Spaghetti Italian
1 pound spaghetti 1/2 cupful olive oil 3 cloves garlic 1 can Italian tomato paste Water . Parmesan cheese Boil the spaghetti, until tender, in salted water, then drain. In the meantime fry the g...
-How To Make Noodles
2 eggs 1/2 teaspoonful salt Water Flour Break the eggs in a bowl and add two egg-shells full of cold water. Stir in the salt and work in sifted flour to make a dough the consistency of pie cr...
-How To Cook Rice
How To Blanch Rice Put the rice over a hot fire in a large saucepan of cold water and stir occasionally while it is heating. Let boil five minutes, then drain, and let cold water from the faucet ru...
-How To Cook Rice. Continued
Risotto Alia Milanese 1 1/2 cupfuls uncoated rice 3 tablespoonfuls olive oil 5 tablespoonfuls butter I onion Soup stock Grated Parmesan cheese Slice the onion and fry it slowly in the o...
-Chapter V. Eggs And Savory Egg Dishes
Egg cookery may be divided into the following general groups: 1. Boiled eggs, soft and hard. 2. Poached eggs cooked in water, stock or milk. 3. Eggs shirred in individual dishes surrounded by...
-How To Make Shirred Eggs
Butter individual baking dishes, and carefully slip in one or two eggs, as desired. Dust lightly with salt and pepper, and add a bit of butter. Set the dishes in a pan of boiling water, and cook the e...
-How To Make Baked Eggs With Creamed Potatoes
2 cupfuls diced potatoes 2 cupfuls milk 2 tablespoonfuls flour 2 tablespoonfuls butter 1 teaspoonful salt 1/8 teaspoonful pepper 2 tablespoonfuls grated cheese 6 eggs Make a white sauce of the b...
-How To Make Scrambled Eggs
6 eggs 1/2 cupful milk 1 teaspoonful salt 1/8 teaspoonful pepper 1 tablespoonful butter or bacon fat Break the eggs into a frying pan and beat with a spoon till broken. Add the remaining i...
-How To Make Omelets
There are two classes of omelets, the French and the Puffy, and whereas these are capable of infinite variety all omelets may be included under these two heads. All omelets should have a certain per c...
-How To Make Omelets. Part 2
Puffy Omelet 6 eggs 6 tablespoonfuls hot water 1/8 teaspoonful pepper About 2 tablespoonfuls butter 1 1/2 teaspoonfuls salt Separate the eggs, beat the yolks till lemon-colored, and the...
-How To Make Omelets. Part 3
Dried Beef Omelet 1 cupful dried beef, shredded 4 eggs 1/2 cupful milk 1/8 teaspoonful pepper 1 tablespoonful butter 1/2 tablespoonful flour Soak the beef twenty minutes in hot water. D...
-How To Make Souffles
Souffles or, as the name means, puffed ups are properly speaking baked omelets, in which the eggs have been beaten separately, the air, which has been incorporated into the whites, being used to puf...
-How To Make Souffles. Continued
Potato Souffle 2 cupfuls well-seasoned fluffy mashed potatoes 1 tablespoonful butter Few grains mace 3 eggs 1 teaspoonful powdered parsley (optional) Melt the butter in the baking dish; be...
-Chapter VI. Yeast Breads
What constitutes good white bread? On this point authorities differ, but they are agreed that it should be baked till the crumb, or inner part, becomes light in texture, a little moist, but not soggy;...
-The Yeast
The first important thing is the yeast. This is made up of minute plants, the success of the finished loaf depending upon their proper growth; and just as you coddle your rubber plant or Boston fern, ...
-Varieties Of Bread
Bread may be made in such infinite variety that it seems a great waste of opportunity to confine it wholly to the usual white bread. The latter has a definite place in the dietary, if it is used as ...
-Comparison Between Baker's And Home-Made Bread
Many housewives contend that it is cheaper to buy baker's bread than to make white bread at home. On the contrary, I make two loaves of bread for four and a half cents each for materials when flour is...
-How To Use The Bread Mixer
A good bread mixer should be one of the first acquisitions of a new household, and among the first purchases for the household already established. I know no one article, which, for the expenditure in...
-General Proportions For A Loaf Of Bread
If bread is to be set over night, a fourth of a compressed yeast cake is allowed to each loaf. If it is to be set in the early morning and baked about two in the afternoon, a half of a compressed yeas...
-Baking Bread
Undoubtedly one of the reasons bread is not properly baked is because the process is often hurried. Loaves of pound proportions should bake in forty-five minutes to an hour in an oven at 375 F. f...
-Treatment Of The Finished Loaf
To produce a teader crust, rub the warm loaf with a little butter or oleomargarine. To produce a crisp crust, beat up a little egg white and brush over the loaf when almost done. To produce a very sof...
-How To Make Bread
Salt-Rising Bread 4 tablespoonfuls white corn-meal Boiling new milk 1 pint tepid water 1 teaspoonfnl salt 1 teaspoonfnl sugar Bread flour to knead Scald the white cornmeal with the boiling ne...
-How To Make Bread. Part 2
Unkneaded Graham Bread (Over Night) 2/3 compressed yeast cake dissolved in 1/2 cupful tepid water 2 cupfuls scalded milk 2 tablespoonfuls butter or drippings 1 teaspoonful salt 1/4 cupful Barbad...
-How To Make Bread. Part 3
Cornmeal And Wheat Bread (5 Hours) 1 pint scalded milk 1 compressed yeast cake 1/4 cupful tepid water 2 tablespoonfuls butter, or other fat 3 tablespoonfuls sugar, or Barbadoes molasses...
-How To Make Bread. Part 4
Currant Bread (5 Hours) 2 cupfuls scalded milk 1 compressed yeast cake 1/2 cupful tepid water 3 cupfuls bread flour 3 egg yolks 1 cupful washed and dried currants 1 teaspoonful salt ...
-How To Make Biscuits Or Rusks
Raised Biscuits (5 Hours) 1 1/2 cupfuls milk 2 tablespoonfuls butter, oleomargarine or lard 1/2 cupful tepid water 1 compressed yeast cake 1 tablespoonful sugar 1 teaspoonful salt 2 cupful...
-How To Make Rolls
Orange Rolls (5 Hours) 1 cupful milk . 1 1/2 compressed yeast cakes, dissolved in 1/4 cupful warm water 1 1/2 cupfuls bread flour 1/4 cupful sugar 4 tablespoonfuls melted butter or oleo...
-How To Make Rolls. Continued
Swedish Rolls Use the recipe for Parker House or Sweet Rolls. Roll to one-quarter inch thickness, spread with softened butter, sprinkle with 2 tablespoonfuls of sugar mixed with 1/2 teaspoonful cin...
-How To Make Muffins
English Muffins (5 Hours) 1 compressed yeast cake 1/4 cupful tepid water 2 cupfuls milk 1 egg white 1 teaspoonful salt 1/4 cupful melted butter or oleomargarine 1 tablespoonful sugar Br...
-How To Make Raised Muffins Or Sally Lunn
Raised Oatmeal Muffins (6 Hours) 1 pint scalded milk 1 cupful rolled oats 1 cupful butter or drippings 1 teaspoonful salt 1/2 cupful sugar 1 compressed yeast cake 1/2 cupful tepid wa...
-How To Make Pretzels (5 Hours)
1 1/2 cupfuls tepid milk 3/4 compressed yeast cake 1/4 cupful warm water 2 1/2 cupfuls bread flour, for sponge 4 tablespoonfuls butter or oleomargarine 1/4 cupful sugar 1 egg Chopped, blanche...
-How To Make German Coffee Cake (5 Hours)
2 cupfuls scalded milk 1 1/2 compressed yeast cakes 1/4 cupful tepid water 2 eggs or 4 egg yolks 1 teaspoonful salt 1/2 cupful melted butter or oleomargarine 1/2 cupful sugar Juice and grated rind ...
-How To Make Almond Ring
2 1/2 cupfuls scalded milk 1 1/2 compressed yeast cakes 1/2 cupful warm water 2/3 cupful bread flour 3 egg yolks 4 tablespoonfuls butter or oleomargarine 1 teaspoonful salt 6 tablespoonful...
-Ways To Use Stale Bread
It's only a slice of bread, we say as we scrape it into the waste can, but most housewives do not know that a generous sized slice is approximately equal in caloric value to a saucerful of rice, a s...
-Bread Breakfast Cereal
3 cupfuls broken bits dried white bread, or equal parts of white and whole wheat bread 3 cupfuls boiling water 1/2 teaspoonful salt Boil gently for ten minutes, stirring with a wire whisk or for...
-Dishes With Bread
Bread And Tomato Soup 1 cupful diced turnip 2 onions, chopped 2 stalks celery, chopped, or 1/2 teaspoonful celery seed 2 cupfuls canned tomato 1 quart water 2 tablespoonfuls sausage, ham, ...
-Dishes With Bread. Continued
Bread And Ham Timbales 2 cupfuls minced ham 2 eggs separated 1 1/2 cupfuls dried bread crusts crumbled 1 1/4 cupfuls milk 3/4 teaspoonful salt 1/8 teaspoonful pepper 1 teaspoonful scrap...
-How To Make Bread Savory Or Biscuits
Bread Savory 6 onions 3 cupfuls milk 1 1/2 cupfuls dried, crumbled entire wheat bread crumbs 1/2 cupful minced ham or shredded smoked beef 2 eggs, slightly beaten 1 teaspoonful salt ...
-How To Make Bread Puddings Or Dumplings
Eggless Bread Pudding 1 cupful ground bread crumbs, any kind 1 1/2 cupfuls boiling water 1 cupful mixed dried fruits, as raisins, dates, etc. 1/2 teaspoonful salt 3/4 cupful brown sugar or corn ...
-How To Make Crumb Cake Or Bread Fritters
Crumb Tea Cake 2 tablespoonfuls good cooking fat, melted 3/4 cupful sugar 1/2 teaspoonful orange extract 1/2 cupful milk . 1 egg 1 3/4 cupfuls flour 1 1/2 teaspoonfuls baking powder 1/4 te...
-How To Make Buttermilk Bread Muffins
1 cupful dried ground bread crumbs 1/2 cupful bread flour 2 cupfuls bran 1 egg 2 tablespoonfuls Barbadoes molasses 1 teaspoonful salt 2 cupfuls buttermilk 7/8 teaspoonful soda Put to...
-How To Make Bread Croustades, Or Bread Boxes
Slice off the crusts from a loaf of stale bread, making the cut slices very thin; then cut the loaf in slices two inches thick, and hollow these out by means of a sharp knife and spoon to form boxes o...
-Chapter VII. Quick Breads
There is almost no type of cookery in which there are so many failures as in the making, of quick breads, and yet there is no food that ought to be more carefully made because it is generally served a...
-Choice Of Ingredients For Quick Breads
Always use bread flour; butter or oleomargarine may be used interchangeably. Bacon fat may be used in corn- . meal and gingerbread mixtures, while drippings or lard may be introduced in any recipe if ...
-Choice Of Ingredients For Quick Breads. Continued
Cream Of Tartar Biscuit 1 cupful milk 2 tablespoonfuls butter, but-terine or drippings 2 teaspoonfuls cream of tartar 1 teaspoonful soda 1/2 teaspoonful salt Bread flour - probably 2 1/2 c...
-How To Make Griddle Cakes
Plain Griddle Cakes 3 cupfuls bread flour 4 teaspoonfuls baking powder 1 teaspoonful salt 2 tablespoonfuls melted butter or other fat 2 tablespoonfuls sugar 2 cupfuls milk 1 egg Mix the...
-How To Make Popovers Or Waffles
Popovers 1 1/4 cupfuls bread flour 1/2 teaspoonful salt 1 1/8 cupfuls milk 1 egg 1 teaspoonful melted butter or other fat Sift the salt and flour together; pour the milk in a mixing-bowl, ...
-How To Make Popovers Or Waffles. Continued
Quick Corn Muffins 1 cupful home-ground corn-meal 1 cupful bread flour 2 tablespoonfuls sugar 1 tablespoonful baking powder 1 teaspoonful salt 1 egg 1 1/4 cupfuls milk 3 tablespoonfuls melted...
-How To Make Corn Cake
1 1/2 cupfuls bread flour 1 1/2 teaspoonfuls salt 2 tablespoonfuls sugar 1 1/2 cupfuls milk 1 1/4cupfuls home-ground cornmeal 2 tablespoonfuls baking powder 1 or 2 eggs 2 tablespoonfuls melte...
-How To Make Quick "Sally Lunn" Or Wheat Meal Bread
Quick Sally Lunn 1/2 cupful sugar 3 tablespoonfuls melted butter or oleomargarine 2 eggs 2 cupfuls bread or pastry flour 1 cupful milk 3 teaspoonfuls baking powder 1/2 teaspoonful sal...
-How To Make Quick Graham Bread
3 cupfuls graham meal 1/4 cupful sugar or Barbadoes molasses 1 teaspoonful salt 1 cupful, flour 1 teaspoonful soda 2 teaspoonfuls cream of tartar 2 eggs 2 cupfuls milk Mix together the meal, ...
-How To Make Prune Bread Or Nut Bread
1 cupful home-ground corn-meal 2 cupfuls graham meal 1/2 cupful Barbadoes molasses 1/2 teaspoonful salt 1 cupful milk 3/4 cupful chopped raw prunes 1/4 teaspoonful soda 2 teaspoonfuls baki...
-Boston Brown Bread
1 cupful graham meal 1 cupful rye meal 2 cupfuls home-ground corn-meal 1 teaspoonful salt 2 cupfuls sour mik or buttermilk 3/4 cupful Barbadoes molasses 1 teaspoonful soda Mix together the sour ...
-French Or Cinnamon Toast
French Toast 12 slices of white bread (24 hours old) 3 cupfuls milk 1 egg 1 teaspoonful sugar Few grains of salt Let the bread stand in the milk, egg, sugar and salt for a few minutes t...
-Chapter VIII. Appetizers
The success of a company meal depends largely upon the accessories; hors d'oeuvres, or relishes, and dainty appetizers are to a luncheon or dinner like the trimming to a dress, retrieving the plainn...
-How To Make Canapes
Peanut Butter Canapes 6 buttered toast rounds Peanut butter Thick mayonnaise dressing, or well-moistened cream cheese Narrow strips of green and red peppers Spread the toast rounds ligh...
-How To Make Sea Food Cocktail
Oyster Cocktail (Individual) 6 small raw oysters 1/2 tablespoonful tomato catsup 1/4 tablespoonful vinegar or lemon juice Grated orange rind 1 drop tabasco Few grains salt 1 teaspoonful...
-How To Make Vegetable Cocktails
Cucumber Cocktail (Individual) 2 tablespoonfuls chopped cucumber 1 teaspoonful grated horseradish 1 tablespoonful minced celery 1 teaspoonful minced chives 1 teaspoonful minced radishes Pu...
-Chapter IX. How To Make Soups. Cream Soups
The making of a cream soup may be an arduous task, or but the work of a few moments. If one starts every time with raw materials, cream soups will be events, rather than everyday occurrences. But it i...
-How To Make Purees And Bisques
Purees, properly speaking, are made from heavy vegetables, like dried beans, dried peas, and, occasionally, from potatoes and chestnuts. The vegetables must be simmered in water or stock until tender....
-How To Make Clear Soups
Any dinner is greatly improved by the addition of a hot, clear soup, plain or containing a little spaghetti, rice, or a few mixed vegetables, or even left-over shredded lettuce leaves, or finely-shred...
-Directions For Starting The Stock-Pot
The term stock-pot, unfortunately, is little understood in America, but it really means that the soup kettle becomes the clearing house for all available savory scraps which may accumulate in any ho...
-How To Clear Soup Stock
To clear soup stock, add to each quart of stock the crushed shells of three eggs; mix thoroughly and heat to boiling point, stirring all the time. As the liquid becomes heated the egg coagulates and c...
-Clear Soups And Soup Stock
Beef Bouillon 3 pounds lower round of beef 1 sprig parsley 1/4 cupful minced celery, or 1 teaspoonful celery salt 1 bay leaf 3 cloves 3 quarts cold water 1 onion, minced 1 small car...
-How To Make Cold Soups
Jellied Canned Consomme Dilute the consomme as directed on the can, using three-fourths the quantity of cold water. Take the remaining amount of water needed, and add to it one tablespoonful of gra...
-Substantial Stock Soups
Baked Bean Soup 2 cupfuls cold baked beans 1/2 can tomatoes 1 onion, sliced 5 cupfuls stock or water 1/2 tablespoonful sugar 3 tablespoonfuls flour 2 tablespoonfuls butter or beef dripp...
-Cream Soups With Stock
Cream Of Chicken Soup 4 cupfuls chicken stock well-seasoned 2 cupfuls milk 2 tablespoonfuls flour 1 egg yolk - optional 2 tablespoonfuls butter or oleomargarine 2 tablespoonfuls pearl or 1...
-Cream Soups With Stock. Continued
Soup A La Crecy 1 cupful sifted, cooked carrot pulp 3 cupfuls white soup stock 1 cupful cream or milk 1 tablespoonful flour 1/2 teaspoonful salt, or more as desired Few grains mace ...
-Cream Soups Without Stock
Tomato Bisque 2 cupfuls canned tomatoes 2 tep.spoonfuls sugar 1/4 teaspoonful soda 4 cupfuls milk 2 tablespoonfuls butter or bacon drippings 1 slice onion 3 tablespoonfuls flour 1 teaspoonful sa...
-Cream Soups Without Stock. Continued
Cream Of Celery Soup (Without Stock) 4 cupfuls celery leaves and tips 1 pint milk 1 pint water Sprig parsley 1 slice onion Bit of bay leaf 3 tablespoonfuls flour 25 tablespoonfuls butter or oleo...
-How To Make Purees
Black Bean Puree 1 1/2 cupfuls black beans Small piece ham (about a half pound) 4 tablespoonfuls minced onion 2 stalks celery, or a Few dried celery leaves 4 tablespoonfuls bacon or ham fat 2 ha...
-How To Make Fish Bouillons And Soups
Cream Of Oyster Soup 1/2 pint oysters 1 cupful minced celery leaves 1 slice onion Bit of bay leaf Few grains mace 2 1/2 tablespoonfuls flour 1 pint cold water 1 1/2 pints milk 1/2...
-How To Make Fish Bouillons And Soups. Continued
French Oyster Soup 1 pint oysters 1 pint cold water Sliced onion Stalk celery Dash mace 3 cupfuls milk 2 1/2 tablespoonfuls flour 2 1/2 tablespoonfuls butter or oleomargarine Salt and pepper ...
-How To Make Chowders
Salmon Chowder 1 can salmon 3 tablespoonfuls butter or drippings 1/2 teaspoonful salt 3 cupfuls milk 3 crackers, split 3 potatoes 2 slices onion 1/8 teaspoonful pepper 3 tablespoo...
-Chapter X. Fish
There are a few staple ways of cooking fish - change being made by the different seasonings and sauces that are served with them. Breakfast fish should always be cooked simply, as broiled or panned, a...
-Cleaning And Dressing Fish
If the fish must be scaled, first dip it in boiling water, and then begin at the tail and scrape with a blunt knife. Clean, and draw as soon as the fish is taken from the water. After removing the ent...
-Frying Or Sauteing Fish
Frying Fish In Deep Fat The most satisfactory way to fry small fish, or fillets of fish, is in deep fat. To prepare the small fish, clean them, remove the fins and sever the backbone to keep them f...
-Broiling Fish
Fish that are not too thick are suitable for broiling. To do this, rub a fish broiler with olive oil or butter. Remove the head of the fish, split down the back so that it will lay flat, and brush wit...
-Boiling Or Steaming Fish
Whereas boiling is an easy way of cooking fish it is liable to be unsatisfactory, because so much of the flavor is lost in the cooking water, and it is a difficult matter to cook the fish thoroughly w...
-How To Bake Fish
Almost all varieties may be baked, although the method of baking depends on the kind. Fish of moderate size should be roasted whole, the dressing being rich, rather moist and well seasoned. For roa...
-How To Cook Halibut With Oysters
Broil halibut steak and sprinkle lightly with lemon juice. Heat oysters in butter until they curl. Season with salt and pepper and pour over the fish. Garnish with parsley or cress. For six people use...
-Baked Crumbed Halibut, Haddock Or Codfish
2 pounds sliced halibut, haddock or codfish 1 green pepper or pimento 1 onion 1/2 teaspoonful lemon juice Salt and pepper Buttered crumbs Dust the fish lightly with salt and pepper and sprinkle ...
-Baked Fish Chops
2 1/2 cupfuls cold, flaked cod, halibut or haddock 3 tablespoonfuls butter or oleomargarine 6 tablespoonfuls flour 1 cupful hot milk or cream 1/2 teaspoonful onion juice 1 tablespoonful lemon juice 1/...
-How To Cook Scallops
Fried Scallops Clean the desired number of scallops by rinsing thoroughly in cold water. Plunge in boiling water, well-salted, and simmer until they begin to shrink. Drain, dry, roll in flour, egg ...
-Escalloped Fish
3 cupfuls flaked fish, cooked 2 cupfuls milk 2 tablespoonfuls butter 2 tablespoonfuls flour 1 cupful buttered crumbs 1 teaspoonful onion juice 1/2 teaspoonful celery salt 1/8 teaspoonful pepper Sal...
-How To Cook Oyster
Oyster Chops 1 cupful steamed oysters 1 cupful cooked veal 4 tablespoonfuls butter or oleomargarine 6 tablespoonfuls flour 1 teaspoonful parsley 3/4 teaspoonful salt Few grains cayen...
-How To Cook Oyster. Continued
Oyster Pasty 1 quart oysters 1 pint rich milk or cream 1 cupful cooked diced celery 1 cupful cooked peas 1/8 teaspoonful mace 4 tablespoonfuls butter or oleomargarine 4 tablespoonful...
-How To Cook Clams
Savory Clams 1 pint clams 1 cupful cream or milk 2 tablespoonfuls butter or bacon drippings 2 tablespoonfuls flour 6 slices bacon cut in dice 1/4 teaspoonful salt Few grains pepper 1/3 ...
-How To Cook Lobsters
How To Open Lobsters Separate the tail from the body, and twist off the large and small claws. Then cut the thin shell on the inside of the tail, and remove the meat. Split this lengthwise through ...
-How To Cook Eels Or Smelts
Stewed Eel 1 eel (about one pound) 1 onion, sliced 1 tablespoonful minced pars ley 4 tablespoonfuls olive oil 1 cupful sifted canned tomatoes 1 cupful peas Salt and pepper to taste Fry ...
-Baked Stuffed Fish
Baked Mackerel In Milk Dress and split a mackerel. Lay it on a baking platter and dredge it with flour, salt and pepper; dot with bits of butter and add hot milk nearly to cover. Bake until tender ...
-How To Cook Sole
Fried Fillets Of Flounder Or Sole Clean the fish and cut lengthwise into fillets. Dust with salt and pepper, roll and fasten with wooden toothpicks. Dip in fine dry crumbs, in egg and crumbs again,...
-How To Make Planked Fish
Planked Shad A La Easter Heat a plank of the desired size and rub thoroughly with olive oil, then lay the fish, cleaned and split down the back, on it. Brush over with oil and dredge with salt and ...
-How To Cook Trouts
Trout Baked In Milk Dress the fish as usual, removing the head, fins and tail. Place on a buttered baking platter, dredge with flour, allowing one tablespoonful to each fish, and sprinkle with salt...
-How To Cook Crabs
How To Boil Crabs Plunge the crabs into boiling water containing a table-spoonful of salt and a little vinegar to each two quarts. Boil from ten to fifteen minutes, or until they turn red. H...
-How To Cook Salmon Or Tuna
White Fish Loaf 2 pounds halibut, cod or haddock 2 or 3 eggs separated 1 1/2 cupfuls soft bread crumbs 1 1/4 cupfuls milk Grating lemon rind 1 1/4 teaspoonfuls salt 1/2 teaspoonful butter or ole...
-How To Cook Shrimps
Japanese Shrimps 2 cupfuls cooked shrimps 2 tablespoonfuls butter 1 1/2 tablespoonfuls flour 1 tablespoonful chopped pi-mentoes 1/2 teaspoonful onion juice 11/2 cupfuls milk Buttered crumbs B...
-Salt And Smoked Fish
Salt and smoked fish deserve a more prominent place in every household menu. In the first place they are digestible foods; second, they are cheaper than ordinary fish because they contain more nutrime...
-How To Cook Codfish
Browned Codfish On Biscuit 1 pound salt codfish 3 tablespoonfuls bacon or beef drippings 5 tablespoonfuls flour Salt and pepper 2 cupfuls boiling water Baking powder biscuit Soak the...
-Devilled Herring
2 cupfuls smoked, boneless herring, diced 1/2 cupful diced celery 1/4 teaspoonful mustard 2 tablespoonfuls minced green peppers 1/4 teaspoonful curry 3 tablespoonfuls butter 3 tablespoonfuls flour ...
-How To Cook Salt Mackerel
Broiled Salt Mackerel Freshen the mackerel over night in cold water. Rinse and dry thoroughly on paper toweling, and place in a well-oiled broiler directly over the coals. Broil for twelve minutes,...
-How To Cook Smoked Salmon
Broiled Smoked Salmon For six persons allow 1 1/4 pounds of salmon, cut 1/4 inch thick. Scald, drain, dry well and broil very slowly from ten to twelve minutes. Transfer to a hot platter, and sprea...
-How To Cook Smoked Halibut
Smoked Halibut, Pilau 1 pound smoked halibut 3/4 cupful brown or uncoated rice 2 cupfuls water or soup stock 1/2 cupful stewed tomato 1 tablespoonful minced onion 3 tablespoonfuls bu...
-How To Cook Finnan Haddie
Finnan Haddie, Baked In Milk Soak finnan haddie in hot water to cover for one hour. Place on a baking pan or platter, sprinkle plentifully with flour, dot with butter and add a dash of pepper. Cove...
-Chapter XI. The Frying Of Food
Fats Suitable For Frying Several fats may be used for frying, the ideal being a vegetable oil; olive oil give's the best results, but as this is too expensive for the average purse, any of the prep...
-Clarifying And Preparing Left-Over Fats
Mutton fat may also be used in the frying kettle, provided that it is soaked for twenty-four hours in cold salted water, the latter being changed every few hours to wash out the wooly taste. To p...
-Utensils For Deep-Fat Frying
Several utensils are needed for deep-fat frying. A frying basket and a substantial deep iron or steel kettle, with a wide bottom to allow a generous heating expanse, so that it is not necessary to set...
-When To Fry In Deep Fat
Deep-fat frying is used for various foods; croquettes, fish-balls, thin meats, like veal steak or chops or chicken, small fish, as oysters, smelts or brook trout, fritters, doughnuts, fried cakes, and...
-How To Prevent The "Soaking Of Fat"
In order to prevent soaking fat all foods cooked in deep fat should contain, or else be coated with, some albuminous substance, such as egg or milk. As heat has the power of hardening albumen at onc...
-How To Fry Foods In Deep Fat
One or two eggs are always added to the batter for doughnuts or fritters; this acts just as the egg with which the croquette is coated, and keeps out fat. If the dough is too short, however, fat will ...
-How To Make Croquettes
Shaping Croquettes Croquettes should be made rather small, as they will then heat through while the outside is browning. A good standard measurement is a rounded tablespoonful of the mixture to a c...
-How To Make Croquettes. Part 2
Sweet Potato Croquettes 2 1/2 cupfuls riced sweet potato 2 tablespoonfuls butter 2 tablespoonfuls milk or cream 1 well-beaten egg 1 teaspoonful salt 3 tablespoonfuls chopped almonds (optional) F...
-How To Make Croquettes. Part 3
Salmon Croquettes 2 cupfuls cold flaked salmon 1/2 cupful White Sauce No. 3 Few grains cayenne 1 teaspoonful lemon juice 1/2 teaspoonful salt 2 tablespoonfuls minced green pepper (optional) A...
-How To Make Fritters
Batter For Fritters I cupful flour 1/4 teaspoonful salt 2/3 cupful milk 2 eggs 1/2 teaspoonful melted butter Mix the salt and flour, and add the water gradually, beating with an eggrbeater...
-How To Make Doughnuts
Sweet Milk Doughnuts 3/4 cupful sugar 2 eggs and 1 egg yolk 1 cupful milk 2 tablespoonfuls butter or 1 tablespoonful drippings 1/4 teaspoonful cinnamon 1 1/2 teaspoonfuls salt 2 1/4 ...
-Chapter XII. Meats. How To Buy Meats
As meat plays such an important role in the menus of most households, every housewife should have a thorough understanding of how to buy meats, not only that she may thus be able to spend economically...
-The Cheaper Cuts
Brisket is equally good corned or fresh, although it contains considerable bone, a six-pound piece giving three pounds of meat to pot-roast, two and a half pounds of bone for stock, and a half pound o...
-Buying And Cutting Veal
Veal is divided like lamb and is becoming the most expensive of all meats. The shoulder and breast may be stuffed with a bread or potato and onion dressing. The neck is used for stew and the rump for ...
-Buying On The Basis Of Calories
In the foregoing pages on purchasing the terms cheap and inexpensive have been used to designate foods which are low in cost. But the conception of food furnished by the calorie changes the meanin...
-General Directions For Cooking Meats
Broiled tender meat is the most digestible of any way in which it may be served, if properly prepared. The broiler should be slightly oiled with a good vegetable oil or butter, and the meat put in and...
-Making Gravy
Enough flour should be sprinkled on the bottom of the roasting pan to thicken the amount of gravy that is desired. The proportion is a tablespoonful and a quarter of flour to each cupful of stock. Thi...
-How To Cook Beef
Roast Beef Wipe the meat with a damp cloth; dust with salt and pepper and place on a rack in the dripping pan, or directly on the bottom of a double roaster if one is used. Dredge the meat with ...
-How To Cook Beef. Part 2
Beef Smothered With Onions 1 dozen small-sized onions 5 pounds round, or sticking piece, of beef Beef Drippings Salt And Pepper Sear the meat in the drippings until brown. Then remove. Du...
-How To Cook Beef. Part 3
Curried Beef En Casserole 3 pounds bottom round beef 6 tablespoonfuls flour 1 1/2 teaspoonfuls curry powder 6 tablespoonfuls beef drippings i cupful sliced onion 3 cupfuls beef stock 1 1/2 tablespo...
-How To Cook Beef. Part 4
Round Steak Italian Purchase round steak cut one and one-half inches thick. Pound till one inch thick, sprinkle with a tablespoonful of olive oil and a few drops of vinegar, cover and let stand for...
-How To Cook Beef. Part 5
Beef Birds 2 pounds any cheap cut of steak 1/2 pound bacon or salt pork, sliced thin Flour Grating lemon rind Boiling water Salt and pepper 1/2 cupful rich milk Cut the steak in two-inch squa...
-How To Cook Hamburg Steak
2 pounds ground steak (from bottom round) 1 cupful sliced onion 1 teasooonful salt 1/8 teaspoonful pepper 1 cupful soft bread crumbs 2 tablespoonfuls drippings Fry the onion till yellowed ...
-How To Make Jellied Beef
5 pounds sticking piece of beef 2 cupfuls boiling stock 4 tablespoonfuls granulated gelatine, dissolved in 1/4 cupful stock 1 tablespoonful vinegar 2 teaspoonfuls salt 1/4 teaspoonful pepp...
-How To Cook Beef Tongue
Boiled Pickled Beef Tongue Wipe the tongue, place in a kettle containing cold water to half cover, and bring slowly to boiling point. Remove the scum and simmer the tongue until tender, about two a...
-How To Cook Kidneys
Kidneys, Creole Style 2 beef kidneys 4 tablespoonfuls flour 4 tablespoonfuls bacon fat 1 cupful tomato juice 2 tablespoonfuls onion 2 tablespoonfuls minced green pepper 1 cupful boiling water or...
-How To Cook Beef Balls
Beef Balls With Spinach 1 1/2 pounds ground beef 1/4 cupful bacon, chopped fine 1/2 cupful milk or stock 1/2 cupful soft bread crumbs 1 1/2 cupfuls well-seasoned stock 1 teaspoonful lemon juice ...
-How To Cook Tripe
Broiled Tripe I pound honeycomb tripe (pickled) Fine cracker or dry bread crumbs 1/4 cupful melted drippings Salt and pepper Cut the tripe in pieces suitable for serving, and simmer twenty...
-Dried Beef Or Beef Soup
Frizzled Dried Beef 1/2 pound dried beef 2 tablespoonfuls butter or other fat 2 tablespoonfuls flour 2 cupfuls milk 1/8 teaspoonful pepper 2 hard-cooked eggs Buttered toast Pick the beef i...
-How To Cook Lamb
Roast Leg Of Lamb Remove the outside fat, then place the meat in a dripping pan and dredge with salt, pepper and flour. Bake in a hot oven, basting with hot water as soon as the flour is browned; t...
-How To Cook Lamb. Part 2
Lamb Pasty 3 pounds lamb, cut from the neck Bit of bay leaf 1 1/2 cupfuls French potato balls, or diced potatoes 1/2 teaspoonful onion juice 1 tablespoonful tomato catsup 3 cupfuls boiling water...
-How To Cook Lamb. Part 3
Breaded Lamb Chops Wipe and trim the chops, sprinkle with salt and pepper and dip in crumbs, egg, and crumb again; fry in deep fat from five to eight minutes and drain. Serve with tomato sauce, or ...
-How To Cook Veal
Roast Veal Purchase a fillet of veal or a roast from the loin. Bone the meat, fill in the cavities with bread stuffing, well-seasoned with onion and celery salt, and skewer into shape. Place in a b...
-How To Cook Veal. Part 2
Brown Veal En Casserole 3 to 4 pounds knuckle of veal 1 tablespoonful sugar 1 onion 1 quart boiling water 3 tablespoonfuls flour A little lemon rind 1 teaspoonful salt 1/4 teaspoo...
-How To Cook Veal. Part 3
Baked Veal Chops 2 pounds veal chops 1/4 pound bacon Bit of bay leaf Crumbs 1/2 teaspoonful Worcestershire sauce Boil the chops gently for five minutes in water containing a little sugar a...
-How To Cook Veal. Part 4
Liver With Olive Sauce 1 1/2 pounds liver 2 cupfuls soup stock 1/2 teaspoonful lemon juice 1 tablespoonful flour Salt and pepper 1/2 cupful chopped olives 2 hard-cooked eggs Grated rind...
-How To Cook Sweetbreads
How To Prepare Sweetbreads Soak the sweetbreads for an hour or more in cold water. Then remove and simmer in water containing a little vinegar and salt for twenty minutes. Plunge into boiling water...
-How To Cook Pork
Roast Boned Shoulder Of Pork Order a shoulder of pork boned. Stuff the opening with a well-seasoned bread dressing and skewer or sew it in place. Then score the skin for carving, and sprinkle liber...
-How To Cook Ham
Sliced Pork Creole Select a two and one-half pound piece of fresh ham, cut about one-half inch thick. Trim off the extra fat, put the ham in a hot frying pan and cook it ten minutes, or until brown...
-How To Cook Ham. Continued
Braised Ham A boned and rolled shoulder of ham 2 cupfuls diced carrots 1 cupful diced turnip Celery leaves 2 inches stick cinnamon 1/4 cupful sliced onions 2 tablespoonfuls sugar cupful grape ju...
-How To Cook Sausages
Baked Sausages Gently prick the sausages and place them on a rack in a pan. Cook in a moderate oven until they are tender, which will take about twenty-five minutes. They will not burst by this met...
-How To Cook Bacon
Fried Bacon If the bacon is to be sliced at home, be sure that it is chilled, and that the knife is sharp. Have the frying pan hot. Put in the bacon and turn almost at once. Whether or not it is to...
-Poultry And Game. How To Clean Poultry
If the birds have not been cleaned and drawn at the butcher's, it will be necessary for the housewife to attend to these details, which need not be irksome or disagreeable, if she knows how to do it. ...
-Dressing Birds For Broiling
Remove the head and pin feathers, singe, and draw the tendons, as described. Then with a sharp, heavy knife split the bird down the back, through the backbone; the entrails can then be easily removed....
-Trussing And Stuffing Poultry
First put a little stuffing in the neck and around at the sides where the crop has been. Then fold over the skin to the back and secure it with a small skewer; then put in enough stuffing through the ...
-The Giblets And Feet
If a chicken is being used, the feet should be saved. Skin them and put them on to cook with the giblets. To prepare the giblets, wash the heart and cut it in two, lengthwise. Cut off the gall bladder...
-Stuffings For Birds
Chestnut Stuffing Shell and blanch fifty French chestnuts or two quarts of American chestnuts. To do this, split each nut with a knife; put on in cold water, bring to the boiling point and boil one...
-How To Cook Chicken
Roast Chicken Dress, stuff and truss the chicken as directed. Rub lightly with butter or oleomargarine and dust thickly with flour, and a little salt and pepper. Place on a rack in a dripping pan, ...
-How To Cook Chicken. Part 2
Old-Fashioned Chicken Pot-Pie 1 (3-pound) fowl 1/2 cupful fat salt pork, diced 3 cupfuls boiling water 4 tablespoonfuls flour 1/2 cupful cream Salt and pepper to taste Short biscu...
-How To Cook Chicken. Part 3
Chicken Casserole, Southern Style 1 3-pound chicken 4 tablespoonfuls beef drippings 1 tablespoonful minced parsley 1 tablespoonful minced carrot 1 tablespoonful minced turnip 3 shred...
-How To Cook Chicken. Part 4
Boned Chicken A La Royale Dress a large chicken, fill with stuffing d la Royale. Truss, and lay on strips of bacon or salt pork. Place in a deep baking dish or casserole in the oven, pouring around...
-How To Cook Duck
Roast Duck Dress and clean the duck as in general directions. Stuff with apples, pared and cored, to absorb the flavor. Truss, place on a rack in a dripping pan with two thin slices of salt pork on...
-How To Roast Goose
Scrub the goose on the outside with soap and water, and rinse thoroughly. Then dress as in general directions, rinsing well, and hang up for a few hours to drain. Season the inside with a little powde...
-How To Cook Turkey
Roast Turkey Dress and truss the turkey according to general directions. Use any desired stuffing - plain stuffing with celery, or one containing chestnuts. When trussed, rub the turkey all ov...
-How To Cook Squabs Or Pigeons
Broiled Squabs Truss the squabs according to general directions; dust with salt and pepper, and pour over a little melted butter. Broil flesh side to the heat until browned, then turn and broil the...
-How To Cook Woodchuck, Clover Style
After removing the pelt, place the animal on ice for twenty-four hours, then dress as rabbit. That is, split the body lengthwise (including the head) and carefully remove all the organs, especially th...
-How To Cook Planked Guinea Chicken
1 2-pound guinea chicken 24 cooked asparagus tips 4 green pepper rings Duchess potatoes 3 lemon slices 1/2 tablespoonful minced parsley 1/2 tablespoonful minced pimento Singe the guinea chick...
-How To Cook Squirrels
Squirrel Stew 2 gray squirrels, cleaned and disjointed 2 onions diced 1 green pepper, shredded 1 cupful diced celery 1 cupful minced carrots 1/2 cupful brown or uncoated rice 2 tablespoon...
-How To Cook Rabbit
Rabbit Pie 1 large rabbit 1/2 cupful minced onion 1 cupful minced celery Flour Boiling stock Mace, salt and pepper 2 tablespoonfuls drippings Short biscuit crust Dress the r...
-How To Cook Left-Over Meats
Hash Chop the meat fine, but do not put it through the food chopper; add half as much chopped cold, cooked potato and a tablespoonful of scraped onion to each two cupfuls of the hash mixture. Seaso...
-How To Cook Left-Over Meats. Part 2
Creamed Tongue 2 1/2 cupfuls diced, cooked tongue 2 tablespoonfuls minced pimentoes 2 tablespoonfuls flour 2 tablespoonfuls butter or oleomargarine 1/4 teaspoonful onion juice 1 teaspoonful l...
-How To Cook Left-Over Meats. Part 3
Liver In A Potato Or Rice Border Prepare liver terrapin, as in the preceding recipe. Instead of baking it in ramekins, pour the liver in the sauce into a border of mashed potato, or boiled brown or...
-How To Cook Left-Over Meats. Part 4
Individual Italian Chicken Pies Butter individual chicken-pie dishes; fill with alternating layers of cooked chicken and cooked ham with an occasional sprinkling of chopped cooked pimento. Moisten ...
-Chapter XIII. Savory Sauces
There are three types of sauces which are essential to good cookery, the most common being white sauce, which is made thin, medium thick, or thick according to one's liking. The second is brown sauce,...
-Savory Sauces. Part 2
Brown Sauce Brown sauce is used whenever it is advisable to add to a dish a combination of seasonings that are not very delicate. Many authorities assert that in making brown sauce the butter or ot...
-Savory Sauces. Part 3
Drawn Butter Sauce 4 tablespoonfuls butter 2 tablespoonfuls flour 1 cupful boiling water Use with fish or asparagus. 1/4 teaspoonful salt Few grains pepper Caper Sauce Make dr...
-Savory Sauces. Part 4
Green Pepper Sauce 3 green peppers 4 tablespoonfuls butter 2 tablespoonfuls flour 2 cupfuls milk Salt and pepper to taste Chop the peppers fine, then fry in the butter till softened. Ad...
-Savory Sauces. Part 5
Mint Sauce 1/4 cupful finely-chopped mint leaves 1/2 cupful vinegar 1 tablespoonful powdered sugar Add the sugar to the vinegar; when dissolved, pour over the mint and let stand thirty minute...
-Chapter XIV. How To Cook Potatoes
In selecting potatoes, choose those of regular shape, medium size and with a smooth skin. A bushel of very large or knobby potatoes will not yield as much edible material as the same quantity of small...
-How To Cook Potatoes. Continued
Buttered Potatoes Pare the potatoes and cut them in fourths; place in a baking pan or casserole with a little water in the bottom, pour over melted butter and bake till tender, basting occasionally...
-How To Bake Potatoes
Baked Potatoes A potato to be baked to perfection demands a hot oven - then the result will be mealy. An oven that is too cool means a soggy, waxy potato that is indigestible. In using a coal ov...
-How To Make Escalloped Potatoes
Escalloped Potatoes 1 quart sliced raw potatoes Salt and pepper Flour 4 tablespoonfuls butter or bacon fat Scalded milk, about 3 cupfuls Oil a baking dish with butter or bacon fat and p...
-How To Make Browned Potatoes
Browned Pimento Potato 3 cupfuls riced boiled potatoes 1/4 cupful hot milk 4 tablespoonfuls butter melted in milk 1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper 1 pimento finely minced ...
-How To Make Lyonnaise Potatoes
3 cupfuls sliced, cold potatoes 4 medium-sized onions 1/2 tablespoonful minced parsley (optional) 4 tablespoonfuls butter, or other fat Salt and pepper Slice the onions and fry them, until...
-How To Make Franconia Potatoes
Select potatoes of uniform size. Wash, pare thin, and drop at once in cold water to prevent discoloration. Place in a pan in which meat is roasting, and cook until tender, about forty-five minutes, ba...
-How To Make Creamed Potatoes
Creamed Potatoes 3 cupfuls cold cooked potatoes cut in dice 2 cupfuls milk 1/2 teaspoonful onion juice (optional) 2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 teaspoonful salt 1/8 te...
-How To Cook Sweet Potatoes
Boiled Sweet Potatoes Wash and scrub the potatoes. Plunge into boiling water and cook covered until soft, probably twenty-five to thirty minutes. Never cook dry, woody sweet potatoes, as they are d...
-Chapter XV. Vegetables
In the chapter on the Balanced Ration the importance of vegetables in the diet has been explained. Every family should use them freely, for they are vital for efficient nutrition and good health. To u...
-Composition Of Vegetables
A slight knowledge of the composition of vegetables is of great help in their preparation. They are made up of countless little cells, each containing a semi-fluid material holding the sugar, protein,...
-How To Cook Vegetables
It has been said that The secret of cooking vegetables is the judicious production of flavor. If this statement is amended to read the judicious production and retention of flavor, the secret of t...
-Escalloped Asparagus Entire Wheat Bread And Buttet
Egg Salad, with Cream Cheese Dressing Coffee Cream Cake Tea The asparagus is the principal dish, yet it does not con tain the greatest nutriment; - approximately it gives bulk and salts and has the...
-Time Table For Cooking Vegetables
Vegetables Boiling or Steaming Baking Artichokes (French)..... 30 to 150 minutes Artich...
-How To Cook Egg Plant
Plain Fried Egg Plant Pare the egg plant and cut it in slices one-fourth inch thick. Season lightly with salt and pepper, egg and crumb, as in making croquettes, and fry to a golden color in fat ho...
-How To Cook Onions
Baked Stuffed Onions Remove the skins from the onions and parboil the latter thirty minutes in boiling salted water to cover. Use the liquid for soup. Turn upside down to cool, and remove part of t...
-How To Cook Turnips
Turnips In Beef Broth Scrub the turnips and cook in boiling water till nearly done. Then peel, cut in one-half inch slices, and nearly cover with well-seasoned beef broth. Simmer until tender, when...
-How To Cook Parsnips
Buttered Parsnips Scrub the parsnips thoroughly, and cook in boiling, salted water until tender. Drain, plunge in cold water and then remove the skins; cut the parsnips in slices lengthwise and set...
-How To Cook Artichokes
French Or Globe Artichokes Allow one medium-sized artichoke for each person. Cut half the stems off with the bottom leaves, strip off the withered outer leaves, and the following layers, until the ...
-How To Cook Celery
Celery, Club Style Trim off the tough outer stalks. Pare the celery root to a point then cut the whole stalk lengthwise into quarters, or sixths, according to the size, and let stand in cold water ...
-How To Cook String Beans
String Beans With Bacon 6 slices bacon 3 cupfuls cooked string beans Salt and pepper to taste 1 1/2 cupfuls milk 2 tablespoonfuls flour Fry the bacon in a small pan. Reserve 2 tablespoo...
-How To Cook Squash
Steamed Winter Squash Cut Hubbard squash in pieces of convenient size to fit a steamer top or large sieve. Place over boiling water and steam until tender, about one hour. Scrape the pulp from the ...
-How To Cook Oyster Plant
Creamed Oyster Plant Scrape the oyster plant and drop it into water containing a little vinegar to prevent discoloration. Drain and boil in salted water until tender - about twenty-five minutes; th...
-Old-Fashioned Succotash
1/2 pint red kidney beans (or 1 pint shell beans) 1/4 pound salt pork 1 can of corn or 3 cupfuls fresh corn cut from the cob Salt and pepper Soak the beans over night in 'water to cover. In the ...
-How To Make Farm Custard
2 cupfuls cooked corn 2 cupfuls cooked lima beans, chopped 6 eggs 1 quart milk 1 tablespoonful butter 2 teaspoonfuls salt 1/4 teaspoonful pepper Scald the milk, add the salt and pepp...
-How To Cook Tomatoes
Tomatoes Stewed With Onions 6 medium-sized onions 2 green peppers 3 tablespoonfuls butter or savory drippings 1 teaspoonful sugar Salt and pepper 1 pint canned tomato Slice the on...
-How To Cook Cucumbers
Fried Cucumbers Pare the cucumbers, cut them in crosswise slices one-eighth of an inch thick, and dust with salt and pepper. Dip thern in flour, then in egg and crumbs as for croquettes, and fry in...
-How To Cook Celeriac
Pare the bulbs and cook until tender in boiling, salted water. They may be sliced before cooking if desired. When tender, drain and dress with salt, pepper and butter, or re-heat in a cream or brown s...
-How To Cook Beets
Buttered Beets Wash the beets and cook whole and unpared in boiling water until tender, an hour for new beets, four for old. Drain, plunge into cold water and remove the skins. Cut in slices, cross...
-How To Cook Mushrooms
Mushrooms On Toast Peel the mushrooms, remove the stems, peel them and cut in dice. For each half pound of mushrooms melt 3 tablespoonfuls of butter in a frying pan. Add 1/2 tea-spoonful onion juic...
-How To Cook Pumpkin
Steamed Pumpkin Break open the pumpkin, remove the seeds and strings, cut the shell in pieces, and steam until the pulp is tender, about an hour and a half. Scrape from the shell and sift. F...
-How To Cook Carrots
Savory Carrots 6 medium-sized carrots 1/2 tablespoonful sugar 1/4 teaspoonful salt 2 tablespoonfuls melted butter Few grains pepper 2 tablespoonfuls minced parsley 1 tablespoonful lemon...
-How To Cook Cabbage
Creamed Cabbage 2 cupfuls shredded cabbage 1 1/2 cupfuls White Sauce No. 1 Shred the cabbage and place in rapidly boiling, salted water. Cook until tender, about twenty-five minutes; drain an...
-How To Cook Radishes
Radish Roses Or Tulips Round radishes may be cut to imitate tulips; to do this begin at the root end and make five petal-like incisions through the skin running three-quarters length of the radish....
-How To Cook Lettuce Or Spinach
Creamed Lettuce Select a fine large head of lettuce. Wash carefully without separating the leaves from the heart, then cut off the root, just below the white pith. Divide the lettuce into six secti...
-Country Pie
1 1/2 quarts thinly-sliced raw potatoes 1/4 pound salt pork cut in small pieces 1 pint fresh lima beans 1 pint corn pulp 1 1/4 teaspoonfuls salt 1/4 teaspoonful pepper Cook the lima beans half a...
-Casserole Of Vegetables With Ham
1 pound cabbage 2 cupfuls carrot cubes 2 cupfuls diced turnips 1 quart canned or stewed tomato 3 onions, sliced Bit of bay leaf 1 cupful diced celery, or 1 teaspoonful celery seed Hock ...
-Legumes Or Dried Vegetables
Dried peas, beans and lentils are classified as legumes. They are protein foods, or meat substitutes, and their place in the dietary is described in the chapter on the balanced ration. They are all...
-How To Cook Beans Or Peas
Plain Soy Beans Soak the beans over night, boil up with a little soda, drain, and add water to cover. To a pound of beans use a tablespoonful of salt and a half-cupful of savory drippings. Boil unt...
-How To Cook Beans Or Peas. Part 2
Mexican Beans 1 1/2 cupfuls dried red kidney beans 1/4 teaspoonful soda 1 cupful stewed tomatoes 2 teaspoonfuls salt 1/4 teaspoonful pepper 1/2 cupful chopped salt pork 4 tablespoonfuls...
-How To Cook Beans Or Peas. Part 3
Baked White Kidney Beans 1 1/2 cupfuls dried white kidney beans 1 tablespoonful minced onion 1 cupful minced ham 1 cupful diced celery Boiling water 1 teaspoonful salt 1 cupful sour ...
-How To Cook Asparagus
Plain Boiled Asparagus Scrape the scales from the asparagus, tie the stalks in bunches, cut off the tough ends, set the tips upright in boiling, salted water (or in a steamer or asparagus cooker), ...
-How To Cook Cauliflower
Baked Cauliflower Soak the cauliflower, head down, in salted water for thirty minutes. Then boil it. Separate it into branches, and to each pint allow a cupful of either plain white or tomato sauce...
-How To Cook Brussels Sprouts
Brussels Sprouts Au Gratin Remove any wilted outer leaves. Then boil a quart of Brussels sprouts. Add a pint of White Sauce No. 1; mix well, and pour into a buttered baking dish. Bestrew with 3/4 c...
-Chapter XVI. The Edible Weeds
Many of the so-called weeds add variety and taste to the diet and as ballast and mineral foods induce a higher degree of health. As these weeds are all great pests, it is needless to say that the more...
-The Edible Weeds. Part 2
Sorrel Sorrel was always cultivated in old-time gardens, but it is now seldom found except in the wild state, in stubby or stony fields and along fence rows. Sorrel may be used as a salad plant, ei...
-The Edible Weeds. Part 3
Brake Fern Those whose hearts are steeled against Nature do not hesitate to cut the curly white fronds of the brake fern and cook them as greens. The best way to do this is by steaming, as then the...
-Chapter XVII. Salads And How To Make Them
Of all the summer foods salads are perhaps the least understood. To many the word signifies only green, straggling, frequently bitter lettuce, served with a sweet-sour apology for something called a d...
-How To Prepare And Crisp Salad Greens
No matter what type of salad is to be made, whether the plant itself is to form the base, or whether it is to be used merely as a garnish to the other ingredients, the salad plant must be crisp and th...
-Preparing Salad Ingredients
The preparation of the various salad ingredients demands a little time, but the result is well worth the effort. A tomato salad, served skin and all, for instance, may be quickly prepared, but the ski...
-Dressing A Salad At The Table
The best way to prepare a green salad, whether it be plain, with herbs, with a combination of tart fruits, or with other fresh vegetables, is to dress the salad at the table. In this case the salad b...
-The Selection Of Salad Oil
The question of oil for salad making is becoming more of a problem, as large numbers are beginning to appreciate the dietetic and gastronomic value of the salad dressed with oil. The best uncooked dre...
-The Choice Of Salad Dressings
The character of the salad dressing should be dictated by the place of the salad in the meal. All light vegetable salads, those occasionally containing a little tart fruit, and those which are to cons...
-How To Make French And Mayonnaise Dressings
French Dressing 3 tablespoonfuls olive oil 1 tablespoonful vinegar 1/3 teaspoonful salt Few grains paprika Few grains pepper Beat thoroughly until emulsified. French Dressing In Quanti...
-How To Make French And Mayonnaise Dressings. Continued
Whipped Cream Dressing 3 tablespoonfuls grated horseradish 2 tablespoonfuls lemon juice 1 tablespoonful tarragon vinegar 1 teaspoonful salt 1/2 teaspoonful mustard 1/2 teaspoonful sugar 1/4 teas...
-How To Make Cooked Salad Dressings
Cheap Boiled Salad Dressings (1 Quart) 6 tablespoonfuls flour 1 1/2 teaspoonfuls mustard 1 tablespoonful salt 2 tablespoonfuls sugar 1 tablespoonful onion juice 2 tablespoonfuls butter ...
-How To Make Vegetable Salads
Vegetable salads may be made in many combinations, - imagination only being the limit. It is a good plan to put washed and dry radishes, white or red, pieces of green peppers which may have been left ...
-How To Make Vegetable Salads. Part 2
Spring Salad 3/4 cupful sliced scullions 1 1/2 cupfuls sliced, cooked new beets 5 tablespoonfuls French dressing 1 bunch watercress Dredge the scullions with salt and pepper and pour over 2 t...
-How To Make Vegetable Salads. Part 3
Pimentoes French Dressing Mayonnaise Rinse the beans in cold water, then moisten well with the French dressing, and let stand an hour in a cold place. Shred the lettuce and make nests of it upon in...
-How To Make Vegetable Salads. Part 4
Endive Kins: Salad 6 green pepper rings French endive Roquefort dressing Lettuce Cut six green pepper rings. Clean the endive, cutting the stalks in quarters. Marinate thirty minutes in the d...
-How To Make Asparagus Salad
Asparagus Salad, Christmas Style 30 stalks cooked asparagus 6 hard-cooked egg rings 1/4 teaspoonful salt 2 shredded pimentoes 3 tablespoonfuls olive oil 1 tablespoonful vinegar Few grai...
-How To Make Tomato Salad
Tomato And Sardine Salad Allow a tomato for each person; hollow them out and scallop the edges with a knife. Fill with a dressing made of equal parts of celery, green pepper and tart apples put tog...
-How To Make Brown Rice Salad
2 cupfuls boiled brown rice 1 cupful diced celery 1 minced green pepper 1/2 tablespoonful scraped onion 3 tablespoonfuls olive oil 1 tablespoonful vinegar 1/2 teaspoonful salt 1/8 teaspoonful peppe...
-How To Make Macaroni Salad
1 1/4 cupfuls macaroni, broken into pieces 1 1/4 cupfuls diced celery 15 stuffed olives, sliced Mayonnaise Or Boiled Dressing Lettuce Or Cress Boil the macaroni until tender, and cool it. Co...
-How To Make Potato Salad
Plain Potato Salad 3 cupfuls thinly sliced and diced boiled potatoes 2 hard-cooked eggs 1 onion (medium sized) grated 1 cupful diced celery (optional) 1 1/4 teaspoonfuls salt 1/4 teaspo...
-How To Make Fruit Salads
Fruit salads, like those made of vegetables, are also limited only by the imagination. It is not necessary to have a cut and dried recipe to make salads of this type, for in any household the odds and...
-How To Make Fruit Salads. Part 2
Cherry And Nut Salad 1/2 can, or 1 pint, fresh cherries Lettuce Shelled peanuts (small), or filberts Mayonnaise or boiled oil dressing Stone the cherries, and replace the pits with the nut me...
-How To Make Fruit Salads. Part 3
Kumquat And Pear Salad 6 pear halves 12 kumquats Cream cheese balls Powdered mint Bar Le Due Dressing Lettuce French dressing Marinate the halves of pears thirty minutes in Bar le D...
-How To Make Fruit Salads. Part 4
Albany Salad 1 can of tangerines, or 1 cupful tangerine sections 1 can Muscat grapes, or 1 cupful seeded and peeled Muscats or Malagas 1/2 cupful diced French endive Lettuce Cress Honey salad...
-How To Make Fruit Salads. Part 5
Autumn Salad 1 1/2 cupfuls sliced oranges 3/4 cupful chestnuts measured before blanching 1/2 cupful large seeded raisins 2 tablespoonfuls lemon juice 4 tablespoonfuls olive oil Few grains salt E...
-How To Make Meat Salads
Ham And Lettuce Salad 1 cupful minced ham 3 tablespoonfuls olive oil 1 chopped hard-cooked egg 3/4 tablespoonful vinegar Few grains each salt, pepper and mustard 1 small head ribboned lettuce ...
-How To Make Chicken Salad
2 1/2 cupfuls diced cooked chicken 1 cupful diced celery 2 tablespoonfuls olive oil 1 tablespoonful vinegar Salt and pepper to taste Mayonnaise or boiled oil dressing Garnishings Lettuce T...
-How To Make Fish Salads
Bluefish Salad 1 pint bluefish, flaked Salt and pepper 2 tablespoonfuls lemon juice Cucumber slices or cups Boiled dressing Lettuce Separate the remnants of a baked or broiled bluefish ...
-How To Make Fish Salads. Continued
Stuffed-Pepper Salad 6 large sweet peppers 1 1/2 cupfuls any flaked cooked fish Boiled oil or mayonnaise dressing Lettuce or dandelions Cut off the pepper tops; scoop out the seeds and let th...
-How To Make Egg Salads
Egg And Tomato Salad 3 hard-cooked eggs 6 medium-sized tomatoes 2 tablespoonfuls minced green pepper (if convenient) French dressing Boiled salad dressing Lettuce Cut the tomatoes into sixths...
-How To Make Jellied Salads
Jellied May Fruit Salad 6 slices canned pineapple I cupful mixed small strawberries, bits of orange pulp and other seasonable fruits I cupful boiling water 1/3 cupful sugar Juice of one lemon 1 ...
-How To Make Jellied Salads. Continued
Jellied Fruit Salad 1/2 cupful diced figs 1/2 cupful diced oranges 1/2 cupful diced celery 1/2 cupful diced apples 1/2 cupful boiling water Few grains salt 1 tablespoonful lemon j...
-How To Make Lobster Salad
3 cupfuls cold boiled lobster, diced 1 cupful diced celery 2 tablesooonfuls olive oil 1 tablespoonful vinegar Salt and pepper Mayonnaise Lettuce Mix together the lobster, celery, oil and v...
-How To Make Salmon Or Sardine Salad
Salmon And Green Pea Salad 2 cupfuls fresh or canned salmon 1 cupful cooked green peas 1/2 cupful shredded cabbage or celery Boiled salad dressing Lettuce or cress Flake the fish with a fork....
-Chapter XVIII. Sandwiches
Sandwiches deserve to be more generally used than as mere adjuncts to the luncheon or picnic basket or accessories to afternoon tea. Made of wholesome bread, spread with delicious butter, and filled w...
-How To Make Flavored Butters
Lemon Butter 1/2 cupful butter 1 tablespoonful lemon juice Grating of lemon rind Cream all the ingredients together. Watercress Butter 1/2 cupful butter 6 tablespoonfuls minced w...
-How To Make Toasted Sandwiches
Make a filling of finely-chopped cooked meat, moistened with salad dressing. Spread between slices of buttered bread, press together in pairs, and toast on each side. Serve very hot. Toasted Ch...
-How To Make Club Sandwiches
Cooked chicken Sliced tomatoes Broiled bacon Lettuce Salad dressing Buttered toast Prepare the toast, place a lettuce leaf on one of the slices, sprinkle on a teaspoonful of salad dressing, add ...
-How To Make Piquant Sandwiches
Entire wheat bread Cream cheese Peanut butter Salad dressing Stuffed olives Lettuce Spread the bread thinly with a mixture of the cheese and peanut butter creamed together; then sprinkle thickly...
-How To Make Salad Sandwiches
Egg-Salad Sandwiches Allow one hard-cooked egg to each sandwich. Cut rather soft bread in one-quarter inch slices, and butter lightly. Reserve the yolks from three eggs, and chop the balance with t...
-How To Make Salad Sandwiches. Continued
Spinach Sandwiches White bread 1 1/2 cupfuls cooked spinach Creamed butter Stiff mayonnaise Few grains nutmeg Salt and cayenne Press all the juice from cooked spinach and chop the veget...
-How To Make Fruit Or Sweet Sandwiches
Strawberry Sandwiches Bread Creamed butter Sliced strawberries Powdered sugar Cinnamon. Butter lightly thin slices of white bread. Cover with sliced strawberries, sprinkle with powdered su...
-Chapter XIX. How To Make Desserts
We are apt to think of desserts more as accessories than as foods, and it is because of this that the sweet, which is so often tacked on at the end of a meal, frequently upsets the digestion. All d...
-How To Make Corn Starch Desserts
Plain Corn Starch Pudding 3 cupfuls scalded milk 1 cupful cold water 1/2 cupful corn starch 6 tablespoonfuls sugar 1/2 teaspoonful 'salt 1 teaspoonful vanilla Mix the corn starch, sugar and s...
-How To Make Custard Desserts
Soft Cooked Custard I 2 egg yolks 2 tablespoonfuls corn starch 1/2 cupful sugar 3 cupfuls scalded milk 1 teaspoonful flavoring 1/4 teaspoonful salt Scald the milk, mix together the egg ...
-How To Make Custard Desserts. Continued
Soft Caramel Custard 3 ctipfuls milk, scalded 3 eggs slightly beaten 1/2 cupful sugar 1/4 teaspoonful salt 1/2 teaspoonful vanilla Scald the milk; melt the sugar in a frying pan till light br...
-How To Make Cereal And Bread Desserts
Fig Bread Pudding 3 cupfuls stale bread crumbs 2 1/2 cupfuls milk 2 eggs 1/4 teaspoonful salt 1/2 cupful sugar Grated rind and juice of 1/2 lemon 1 1/2 cupfuls chopped figs Soak t...
-How To Make Cereal And Bread Desserts. Continued
Lemon Rice Pudding 1 1/2 cupfuls cooked rice 1 egg 1/2 cupful sugar 3 cupfuls milk Juice and rind 1/2 lemon Mix in the order given, pour into a buttered pudding dish, set in a pan of...
-Desserts With A Baking Powder Biscuit Foundation. Desserts Of A Cake Nature
Sweet Shortcake 4 cupfuls flour 6 tablespoonfuls butter or oleomargarine 3/4 cupful sugar 1 teaspoonful salt 3 teaspoonfuls baking powder 2 eggs 3/4 to 1 cupful of milk Mix the dry ingredi...
-Desserts Of A Cake Nature. Part 2
Apricot Roll Make according to the general directions for fruit rolls, using as a filling canned apricots, with a little additional sugar, and a grating of orange rind, or well-sweetened, dried, st...
-Desserts Of A Cake Nature. Part 3
Steamed Apple Dumplings 8 apples 1 1/2 cupfuls cold water 3/4 cupful sugar 1/4 teaspoonful cinnamon Pare, core and quarter the apples, put in a saucepan with the water, and cook rapidly...
-How To Make Tapioca Desserts
Baked Caramel Tapioca 1/2 cupful pearl tapioca 1 cupful light brown sugar 1 tablespoonful butter Few grains salt 1 teaspoonful vanilla 1 quart boiling water 2 egg whites Vanilla Soak th...
-How To Make Tapioca Desserts. Continued
Indian Tapioca Pudding 4 tablespoonfuls pearl tapioca 4 tablespoonfuls home-ground cornmeal 2/3 cupful Barbadoes molasses 1/2 cupful sugar 2 tablespoonfuls butter or oleomargarine 5 cup...
-How To Make Steamed Puddings
Suet Pudding 7/8 cupful suet, chopped fine 1 cupful sugar 1 cupful sour milk 1 cupful raisins, dates or figs, chopped fine 1 teaspoonful soda 1 teaspoonful salt 3 cupfuls flour 2 teaspoonf...
-How To Make Steamed Puddings. Part 2
Hunter's Pudding 1/2 pound currants 1/2 pound raisins Grated rind 1/2 lemon 1/2 pound suet 3 eggs 3 1/2 cupfuls flour 1 1/2 teaspoonfuls ginger 1 teaspoonful salt 1 cupful brown s...
-How To Make Steamed Puddings. Part 3
Steamed Cranberry Pudding 1 cupful milk 2 eggs 1 teaspoonful salt 3/4 cupful sugar 1 cupful cranberries 3 tablespoonfuls melted butter or oleomargarine About 3 cupfuls ground enti...
-How To Make Desserts With A Cake Foundation
Orange Souffle Pudding Half fill a buttered baking dish or individual ramekins with bits of stale cake, preferably sponge, gold, or a mixture of plain and fruit cake. Pour over Soft Custard No. I, ...
-How To Make Desserts With A Cake Foundation. Part 2
Baked Almond Pudding 6 macaroons 6 lady ringers 1 cupful milk 3 eggs 1/2 cupful shredded almonds Few drops vanilla 1/3 cupful sugar Pour the scalded milk over the lady fingers and macaroons. ...
-How To Make Desserts With A Cake Foundation. Part 3
Fig Whip 5 egg whites 1 cupful sifted or chopped fig pulp (from cooked figs) 1 tablespoonful lemon juice 5 tablespoonfuls powdered sugar Few grains salt 1/4 teaspoonful cream of tartar ...
-General Directions For Gelatines, Sponges And Bavarian Creams
It is not at all necessary to follow cut and dried recipes in the making of gelatines, if one keeps constantly in mind the fact that a tablespoonful of powdered gelatine, dissolved in a little cold wa...
-How To Prepare Gelatine Moulds
The gelatine moulds should be rubbed lightly with olive oil before the gelatine is put in. This makes the unmoulding very easy, and obviates the necessity for hot cloths, dipping the moulds in hot wat...
-How To Prepare Gelatine Moulds. Part 2
Spanish Cream 1 1/2 tablespoonfuls granulated gelatine 3 cupfuls milk 3 eggs 1/2 cupful sugar Few grains salt 1 teaspoonful vanilla Soak the gelatine in the milk, then scald it; add the...
-How To Prepare Gelatine Moulds. Part 3
Cranberry Sponge 2 tablespoonfuls granulated gelatine 1/2 cupful cranberry syrup 2 tablespoonfuls lemon juice 2 tablespoonfuls orange juice 1/2 cupful sugar 1 1/4 cupfuls boiling water 2 egg whi...
-How To Make Jellied Fruits
Jellied Apples 1 1/2 tablespoonfuls granulated gelatine 1/2 cupful cold water 6 tart apples 2 cupfuls sugar Juice 1 orange Juice 1 lemon 2 cupfuls boiling water Mix together the sugar and boi...
-How To Make Bavarian Cream
Plain Bavarian Cream 3/4 cupful sugar 2 egg whites 1/2 cupful boiling water Few grains salt 1 teaspoonful vanilla 1 cupful heavy cream 1 tablespoonful gelatine, soaked in 2 tablespoo...
-How To Make Bavarian Cream. Continued
Maple Bavarian Cream 1 cupful maple syrup 4 egg yolks 1 pint heavy cream 1 tablespoonful granulated gelatine soaked in 1/3 cupful cold water Scald the syrup and pour slowly into the bea...
-Chapter XX. Sweet Sauces
Plain Hard Sauce 1/2 cupful butter 2 cupfuls sifted powdered or confectioner's sugar 1/2 teaspoonful vanilla 1/4 teaspoonful lemon extract Beat the butter to a cream, and, gradually, work ...
-Sweet Sauces. Part 2
Strawberry Sauce 1 1/2 cupfuls powdered sugar 5 tablespoonfuls butter 1 egg white 1 1/2 cupfuls crushed fresh strawberries, or drained strawberries Beat the sugar and butter together to a cre...
-Sweet Sauces. Part 3
Pineapple Sauce 1/2 cupful hot water 1/2 cupful shredded pineapple 1 teaspoonful lemon juice 1 teaspoonful butter 1/2 tablespoonful corn starch 1/4 cupful sugar Mix together the corn starch, ...
-Chapter XXI. Frozen Desserts
All the frozen desserts may be classified under the general term Ices and are either water ices or cream ices. Plain water ices consist of sugar syrups, combined with fruit juices, while sherbets ar...
-Freezing Creams
Fill the freezer can only three-fourths full, as the ice increases in bulk during the freezing, and, if the can is crowded, the dessert will be coarse grained. Then set the,can in place, adjust the da...
-Moulding Ices
Have the mould chilled, and pack in the frozen mixture Very solidly, heaping it slightly above the edges. Cover with waxed paper, which protrudes a little over the edge, and close the mould. Bury as d...
-How To Cook Cream Ices
French Ice Cream 3 cupfuls milk 3 eggs (separated) 1 1/2 cupfuls sugar 3/4 tablespoonful any flavoring 1/4 teaspoonful salt 1 cupful heavy cream or undiluted evaporated milk Make a c...
-How To Cook Cream Ices. Part 2
Frozen Pudding 3 egg yolks 2 cupfuls water 3/4 cupful chopped, candied . fruit 1 tablespoonful vanilla 1 teaspoonful almond extract 1/2 teaspoonful lemon extract 2 cupfuls heavy c...
-How To Cook Cream Ices. Part 3
Frozen Chocolate 2 1/2 squares (ounces) chocolate 1 1/2 cupfuls sugar Few grains salt 1 1/2 cupfuls boiling water 4 cupfuls rich milk 1/2 teaspoonful vanilla 1/2 teaspoonful cinnamon Scald th...
-How To Make Water Ices
Orange Ice 2 cupfuls sugar 4 cupfuls water 3 tablespoonfuls lemon juice 2 1/2 cupfuls orange juice Grated rind of 1 orange Boil the sugar and water together for five minutes. Cool, add the...
-How To Make Sherbets And Frappes
Ginger Sherbet 4 cupfuls water 1 cupful sugar 1/4 cupful lemon juice 3/4 cupful chopped preserved ginger 1/2 cupful orange juice Add the water and sugar to the ginger; boil ten minutes;...
-How To Make Frappes
Cranberry Frappe 1 quart cranberries 2 cupfuls water 2 1/2 cupfuls sugar Juice 2 Lemons Juice 2 Oranges Boil the cranberries and water together for ten minutes. Then strain and add the sug...
-How To Make Parfaits
Maple Parfait 4 egg yolks 1 pint heavy cream 2 cupfuls heated maple syrup Beat the egg yolks until light, then stir in the hot syrup. Pour into a double boiler, and cook until the mixture ...
-How To Make Macaroon Bisque
2 cupfuls heavy cream 3 eggs 1/2 cupful sugar 1/2 cupful hot water 1 1/2 cupfuls macaroon crumbs 1/2 teaspoonful vanilla extract 1/2 teaspoonful lemon extract Beat the eggs separately, the...
-How To Make Mousses
Nougat Mousse 2 cupfuls heavy cream 3/4 cupful powdered sugar 1/8 teaspoonful salt 1/2 cupful quartered marsh-mallows 1/2 teaspoonful vanilla extract 1 teaspoonful vanilla 1/2 cupful chopped alm...
-Sundaes Or College Ices
Sundaes may be easily made at home from a foundation cream, at much less expense than when purchased at a soda fountain. The number is legion, the limit to imagination alone curtailing the varieties t...
-Chapter XXII. How To Make Cake
Cake unfortunately is used in the menu more as an accessory than a food, and is often the last morsel of the meal that overtaxes an already overburdened digestive system. This is undoubtedly the reaso...
-Preparation Of Utensils
It is easy to make good cake, if care is exercised. Choose a reliable recipe and read it carefully. Be sure that all the necessary ingredients are at hand, and that the process of putting the mixture ...
-Putting The Cake Together
Having prepared the pan, assembled the ingredients, and chosen the mixing utensils, the next step is to sit down and measure out the fat. If the fat is very hard, the mixing pan may be rinsed with boi...
-Baking Cake
The proper oven temperature depends upon the kind of cake to be baked; for fruit cake, or a rich wedding cake, demanding two or more hours' cooking, the oven should be very slow, about 225 degrees F. ...
-The Choice Of Ingredients For A Cake
The choice of flour has its effect on the cake; a good winter wheat or pastry flour gives a much more tender texture than bread flour because it contains less gluten. Good butter lends a peculiar rich...
-How To Make Cakes Made Without Shortening
There are only a few cakes which can be made without shortening. These include those of the sponge variety, angel and sunshine cakes, and all of them depend largely for their lightness upon the amount...
-How To Make Sponge Cake
Everyday Sponge Cake 3 eggs 1 cupful sugar 1/2 teaspoonful salt 1/2 lemon, juice and rind 4 tablespoonfuls cold water 1 cupful pastry flour 1 1/2 leaspoonfuls baking powder Beat the ...
-How To Make Layer And Loaf Cakes
For best results use pastry flour. Oleomargarine may be substituted for butter or other shortening. In substituting bread flour for pastry flour, use two tablespoon-fuls less to the cup. Loaf C...
-How To Make Layer And Loaf Cakes. Continued
Apricot Cake 1 cupful sugar 1/2 cupful butter or oleomargarine 4 egg whites 2/3 cupful milk 3/4 teaspoonful orange extract 2 1/4 cupfuls pastry flour 1/8 teaspoonful salt 3 teaspoonfuls bakin...
-Peach Or Apple Cake
Peach Cake 6 tablespoonfuls butter or oleomargarine 1 cupful sugar 1 egg 1/2 teaspoonful lemon extract 1/2 cupful milk 1 1/2 cupfuls pastry flour 2 1/2 teaspoonfuls baking powder 1/8 te...
-How To Make Strawberry Cake
Bake a plain silver cake in two layers. Put together with strawberry jam, frost all over with plain white icing, cover the sides with cocoanut, and garnish the top with a spray, fashioned of strawberr...
-How To Make Pound Cake
2 cupfuls sugar 1 3/4 cupfuls butter 8 eggs 1 teaspoonful mace 3 3/4 cupfuls pastry flour 1 teaspoonful baking powder 1/8 teaspoonful salt Cream the butter with the hand. Beat in the sugar...
-Inexpensive Dark Fruit Cake
1/2 cupful butter or oleomargarine 2/3 cupful brown sugar 1 cupful raisins, seeded 1/4 cupful chopped, candied orange peel 1 cupful washed currants 1/2 cupful citron, minced fine 1/2 cupful Barbadoes ...
-How To Make Orange Or Lemon Cake
Orange Cake Prepare a plain cake mixture, according to the recipe for peach or pineapple cake, baking it in two layers. Put together with orange filling, and frost with orange icing. Lemon...
-How To Make Ribbon Cake
1/2 cupful butter or oleomargarine 1 cupful sugar 2 eggs 1 1/2 cupfuls pastry flour 1/2 teaspoonful vanilla 1/8 teaspoonful salt 1/2 cupful milk 2 1/2 teaspoonfuls baking powder Cream the ...
-How To Make Nut Cakes
Nut And Raisin Cake 3/4 cupful butter or oleomargarine 2 cupfuls sugar 3 cupfuls pastry flour 3 or 4 eggs 1 cupful milk Few grains nutmeg 1 1/2 cupfuls English or black walnut meats 3/4...
-How To Make Spice Cakes
Quick Spice Cake 5 tablespoonfuls soft lard or drippings 1 1/3 cupfuls dark brown sugar 2 eggs 1/2 cupful cold water 1 cupful raisins 1 3/4 cupfuls of pastry flour 1/8 teaspoonful salt ...
-How To Make Angel Cake
12 egg whites 1 1/2 cupfuls granulated sugar 1 teaspoonful flavoring 1 teaspoonful cream of tartar 1 cupful pastry flour 1/8 teaspoonful salt Beat the egg whites stiff and dry. Beat in the...
-How To Make Wedding Cake
2 cupfuls butter 2 cupfuls sugar 10 eggs 1/2 cupful grape juice 1/2 cupful Barbadoes molasses 2 teaspoonfuls mace 1 teaspoonful nutmeg 1/2 teaspoonful salt 4 cupfuls pastry flour 1 1/2 teaspoonf...
-Gold And Silver Cake
Gold Cake 1/2 cupful butter or oleomargarine 1 cupful sugar 1 egg 1 teaspoonful lemon extract 1 3/4 cupfuls pastry flour 4 egg yolks 1/2 cupful milk 2 teaspoonfuls baking powder Cream the ...
-How To Make Chocolate Cakes
Eggless Chocolate Cake 1 cupful sugar 1 cupful sour milk 2 tablespoonfuls cocoa 1 teaspoonful vanilla 1/2 cupful any kind of shortening 1/4 teaspoonfnl salt 1 teaspoonful soda 2 cupfuls flour ...
-How To Make Walnut Cake
1/2 cupful butter or oleomargarine 1 cupful sugar Yolks 3 eggs 1/2 teaspoonful orange extract 1/8 teaspoonful salt 1 1/2 cupfuls pastry flour 2 1/2 teaspoonfuls baking powder Whites 2 eggs 3/4 c...
-Chapter XXIII. How To Make Cup Cakes And Little Cakes
For best results use pastry flour. Oleomargarine may be substituted for butter or other shortenings. Date Cakes 1/4 cupful butter or oleomargarine 1 1/4 cupfuls brown sugar 2 eggs 1...
-How To Make Cup Cakes And Little Cakes. Continued
Small Gold Cakes 4 tablespoonfuls butter or oleomargarine 6 tablespoonfuls sugar 4 egg yolks 1 cupful flour 1/8 teaspoonful salt 1 teaspoonful baking powder 1 teaspoonful orange extract 4 tables...
-How To Make Brownies Or Jumbles
Fudge Brownies 1 cupful sugar 1/4 cupful butter or oleomargarine 1/4 cupful milk 1 cupful chopped hickory or walnut meats 2/3 cupful pastry flour 2 eggs 2 squares (ounces) chocolate ...
-How To Make Cookies
Thin Chocolate Cookies 1/3 cupful butter or oleomargarine 1 square (ounce) chocolate, melted 1/2 cupful sugar 1 egg 1 teaspoonful baking powder 1/2 teaspoonful vanilla 1 1/2 cupfuls ...
-How To Make Cookies. Continued
Drop Olive Oil Cookies Substitute olive oil for the drippings in the preceding recipe, and proceed as directed. Dropped Peanut Cookies 6 tablespoonfuls butter or oleomargarine 3/4 cupf...
-How To Make Wafers Or Crackers
Rolled Marshmallow Wafers 1/2 cupful butter 1/2 cupful milk 1 1/2 teaspoonfuls flavoring 1 cupful confectioner's sugar 1 1/2 cupfuls pastry flour Marshmallows Cream the butter, add the ...
-How To Make Marguerites
Meringue Shells 4 egg whites 1 teaspoonful vanilla 1 cupful granulated sugar Beat the egg whites stiff and dry. Then add the first half cupful of sugar, whipping the mixture until glossy. ...
-How To Make Pistachio Macaroons
1/2 cupful butter 1/2 cupful powdered sugar 1 1/2 cupfuls pastry flour 3 egg yolks 1/2 cupful chopped almonds 1/2 teaspoonful vanilla 1/4 teaspoonful almond extract 1/4 cupful chopped p...
-Chapter XXIV. Icings And Fillings
It is unnecessary to ice a cake to have it look attractive; in fact, cake which is iced should be used only when it is to act as the sweet in the meal. If a plain layer cake is made, it can be attract...
-How To Ice A Cake
To ice a cake to the best advantage, it should be at least twenty-four hours old. First brush off the crumbs. If an elaborate cake is being made, it is always best to put a preliminary plain confectio...
-Using A Pastry Bag And Tubes
Choose a bag made of heavy duck. The necessary tubes are the Star, Rose Leaf tube, a small plain tube, and a large plain tube. More may be added as desired; or a pastry tube outfit may be purchased. T...
-Using A Pastry Bag And Tubes. Part 2
Snow Frosting 1 teaspoonful corn starch 1/4 cupful water 1 tablespoonful lemon juice Confectioner's sugar (about 1 1/2 cupfuls) Boil the corn starch and water five minutes, add the lemo...
-Using A Pastry Bag And Tubes. Part 3
Caramel Nut Frosting Add a half cupful of broken English walnuts, hickory nuts or black walnuts to the boiled caramel frosting just before spreading on the cake. Pineapple Filling And Frosti...
-How To Make Orange Filling
3 tablespoonfuls flour 1/2 cupful sugar 1 egg, slightly beaten Grated rind one orange 3/4 cupful orange juice 1 tablespoonful lemon juice 1 tablespoonful butter Mix the ingredients in the ...
-How To Make Boiled Frosting Or Filling
Boiled Frosting 1 cupful sugar 1/4 cupful water 1 egg white Flavoring Boil the sugar and water until it threads. Pour the syrup in a fine stream onto the egg white which has been beaten dry; ...
-How To Make Chocolate Filling
Chocolate Cream Filling Add 1 1/2 squares (1 1/2 ounces) of shaved chocolate to the milk in the recipe for Cream Filling when it is put on to scald; then finish as directed. Increase the sugar to 1...
-Chapter XXV. Pastry
The making of pastry is a rock on which many housewives stumble. There are several reasons for this; probably the most pertinent is that most women feel that the making of pie, or anything allied to i...
-Putting The Pie Together
It is not necessary to oil a pie plate, for there is enough fat in the crust to make this unnecessary. Probably the most satisfactory pie plates are in the new cooking glass and it is an especially at...
-Baking Pies
The oven for all pies should be fairly hot - at first about 375 degrees - in order to set the crust so that the filling will not soak in. As the filling heats through, the heat may be reduced to' abou...
-Meringue For Pies And Puddings
2 egg whites 2 tablespoonfuls powdered or confectioner's sugar A few drops of flavoring extract or lemon juice Whip the whites until stiff, but not until they look dull, like snow. Then beat ...
-How To Make Puff Paste
2 1/2 cupfuls pastry flour 1/2 teaspoonful salt 1 scant half cupful water 1 1/2 cupfuls butter Sift together the flour and salt and cut in the butter with a knife, doing it all on a board. Then ...
-French Pastry Or Patty Shells
French Pastry The French Pastry which we find in the best hotels and tea-rooms has as a foundation the Puff Paste given in the preceding recipe. The paste may be rolled into squares, or strips, ...
-Short-Cut Pastry
3 tablespoonfuls chicken fat or 5 tablespoonfuls lard 1 cupful pastry flour 1/4 teaspoonful salt Sift together the flour and salt and stir in the chicken fat (or the chicken fat substitute melte...
-How To Make Pies
Apple Pie 4 or 5 tart apples 2/3 cupful sugar 1/4 teaspoonful grated nutmeg 1/8 teaspoonful salt 1 teaspoonful butter 1 teaspoonful lemon juice Pastry Line a pie plate with pastry. P...
-How To Make Pies. Continued
Cranberry And Raisin Tart 2 cupfuls cranberries 1/2 cupful seeded raisins 1 cupful sugar 1 tablespoonful orange juice 1/2 cupful cracker or dry bread crumbs 1 egg Pastry Add a hal...
-How To Make Orange Fanchonettes
1 cupful sugar 1 cupful boiling water 3 tablespoonfuls corn starch 1 teaspoonful butter 2 egg yolks 1 1/2 tablespoonfuls lemon juice Juice and rind 1 orange Pastry Mix the corn starc...
-How To Make Cheese Pastries
1 3/4 cupfuls cottage cheese 6 tablespoonfuls sugar 1/2 cupful light cream 1 tablespoonful melted butter Grated rind and juice I lemon 3 eggs 1/4 cupful currants 1/4 cupful shaved citron ...
-How To Make Mince Meat Pie
3 pints chopped meat (beef heart preferred) 6 pints chopped apple 1 pound chopped suet 1 cupful boiled cider 3 cupfuls brown sugar, or 2 cupfuls brown and 1 cupful white sugar 1 cupful Barbadoes molas...
-How To Make Lemon Pie
Lemon Mince Meat 2 lemons 6 apples, chopped 1/2 pound suet, chopped 1 1/2 cupfuls sugar 1 pound currants 1/2 pound raisins 2 ounces citron, shredded Boil the lemon peel until very...
-Cream Puffs Or Eclairs
Cream Puffs 1/2 cupful butter 1 cupful boiling water 1 cupful pastry flour 4 eggs Boil the water and butter together in a saucepan. Add the flour all at once, and stir until the mixture le...
-How To Make Strudel
Apple Strudel 1 1/4 cupfuls pastry flour 3 tablespoonfuls butter Milk Few grains salt 1 egg 1 teaspoonful cinnamon 1 pint apples (measured after peeling and chopping) 1 cupful ...
-How To Make Turnovers
Fruit Turnovers Shape any kind of pastry into rounds of the size desired. They should be as large as a small saucer. Put a tablespoonful of chopped raw and sweetened fruit, or cooked sweetened frui...
-General Directions For Berry Pies
3 cupfuls blackberries, raspberries, huckleberries, blueberries, or loganberries From 3/4 to 1 cupful sugar 2 tablespoonfuls butter 1/4 teaspoonful desired spices 2 tablespoonfuls dry bread or crac...
-Chapter XXVI. Candies
The making of candies at home is, unfortunately, generally considered such a task that it is seldom done; perhaps because most of the recipes for home-made candies are too complicated and the results ...
-Packing Home-Made Candies
Home-made candies, if to act as gifts, should be attractively packed. It is not always possible to duplicate the commercial package at home, but, if care is taken in shaping and cutting, the receptacl...
-Using The Sugar Thermometer
Candy may be successfully made without a sugar thermometer, but the use of the thermometer obviates the close watching that is otherwise necessary. The following table explains the terms used in candy...
-Dipping Chocolates
For dipping chocolates, purchase the regular confectioner's dipping chocolate. To five pounds of dipping chocolate allow one bar of cocoa butter. This will make the chocolate harden and will keep it f...
-Chocolate Creams And Confections
Chocolate creams and confections have as a basis a fondant. If chocolate creams are being made, it is best to make the white fondant, but for bon-bons and for the stuffing of fruit, an uncooked fondan...
-How To Make Candies
Christinas Loaf 6 cupfuls sugar 1/8 teaspoonful cream of tartar 1 1/2 cupfuls cold water Make a fondant of the above ingredients, divide it when done into three parts, flavoring one with almo...
-How To Make Candies. Part 2
Peanut Brittle 1 quart peanuts, shelled and chopped 2 cupfuls finely granulated sugar 1 1/2 tablespoonfuls butter Few grains soda Few grains salt Butter a small dripping pan, sprinkle on t...
-How To Make Candies. Part 3
Ginger Fudge 1/2 tablespoonful butter 2 cupfuls sugar 2/3 cupful milk 1/4 cupful preserved ginger cut in dice 1 teaspoonful ginger syrup Combine the butter, sugar and milk and cook until a...
-How To Make Candies. Part 4
Maple Pop-Corn 3 quarts popped corn 1 cupful maple syrup 1/2 cupful granulated sugar Boil the syrup and sugar together until it spins a long thread (218 F.). Pour onto the corn, stir wel...
-How To Make Candies. Part 5
Salted Pecans Blanch the nuts as perfectly as possible with boiling water, then drain and dry. Rub, or mix lightly, with slightly beaten egg white, then toss in a small amount of salt; spread on pa...
-Crystallized Candies
Crystallized Apricots Or Pineapple Use canned fruit. Drain well, and cook for a few minutes in a heavy sugar syrup, made of 1 cupful of sugar and 1/3 cupful of water. Then roll thickly in granulate...
-Candied Fruits
Candied Orange Peel Cut the orange peel in long, fourth-inch strips, put in a saucepan, cover with cold water and bring to boiling point. Repeat this process three times, then measure the orange pe...
-Chocolate Dip Candies
Maple Chocolate Combine equal parts of soft, grated maple sugar and fondant. Flavor with vanilla to taste, shape into small balls and dip in chocolate as directed. Chocolate Marshmallows ...
-How To Make White Fondant
2 1/2 pounds granulated sugar, or 5 cupfuls 1 1/2 cupfuls hot water 1/4 teaspoonful cream of tartar Put the ingredients into a smooth saucepan. Stir until dissolved, and heat gradually to boi...
-How To Make Stuffed Candies
Stuffed Figs Select moist pulled figs, remove the stem ends, split open lengthwise and fill each with half a marshmallow, pressing in a raisin as a finish, or with a mixture of chopped nuts and rai...
-Chapter XXVII. Cheese
As generally used, cheese is neither an inexpensive nor an especially healthful food. Tagging along as the final course at dinner, it is usually a superfluous expense and a frequent cause of indigesti...
-The Service Of Cheese
Cheese may appear in many ways, but should not be repeated in the same menu. For example, if cheese balls, or cheese crackers, are served with the salad, cheese should not be served again at the end o...
-Prunes And Cheese Balls
Soak the prunes for two hours in tepid water. Drain well, remove the stones, replace with walnut meats and roll them in granulated sugar. To prepare the balls, mix a little salt, sweet cream and lemon...
-How To Prepare Cheese
English Cheese Pudding 2 cupfuls soft bread crumbs 1 quart milk 2 eggs 1/4 teaspoonful soda Few grains paprika 1 teaspoonful salt 1/4 teaspoonful pepper 1 tablespoonful butter 2 c...
-How To Prepare Cheese. Part 2
Chinese Rarebit 1 1/2 cupfuls cheese, grated or cubed 1 egg 2 tablespoonfuls flour 1/2 teaspoonful salt 1/8 teaspoonful pepper 1/8 teaspoonful mustard Few grains paprika 2 cupfuls...
-How To Prepare Cheese. Part 3
Cheese And Lima Bean Roll 1 1/2 cupfuls cheese put through food chopper 3 cupfuls chopped cooked diced lima beans 1/2 teaspoonful onion juice Dry bread crumbs 1 teaspoonful salt 1 ta...
-How To Make Cheese Sticks
Roquefort Celery Sticks Wash and clean the celery, cutting it in three-inch sticks. Dry each thoroughly, then fill with Roquefort cheese, packing it in smoothly. Sprinkle the cheese lightly with ch...
-Chapter XXVIII. Invalid Cookery And Service
Few housewives understand the preparation of the simplest dishes in the invalid's dietary although in the majority of cases of illness the nursing is done by members of the household. And diet plays a...
-General Rule For Gruels
The cereal, when possible, should be cooked in a double boiler for four hours until it becomes a jelly. In using, thin a little of the jellied cereal, with milk or cream, reheat, season and strain. ...
-Peptonized Or Partially Digested Milk
Into a clean quart jar put the contents of one peptonizing tube and I cupful of cold water. Shake well, add a pint of fresh cold milk and shake again. Place the bottle in water at about 115 degrees F....
-How To Cook Junket
1 cupful fresh milk 1 tablespoonful sugar 1/4 junket tablet 1 teaspoonful cold water Few grains salt 1/4 teaspoonful flavoring Sugar Heat the milk until lukewarm, add the flavoring and the...
-Chapter XXIX. Canning, Preserving And Pickling
The extent to which it pays to can fruits and vegetables depends entirely upon whether or not they are home grown, or whether they must be purchased. As a general rule it costs almost, or quite as muc...
-Special Directions For Canning Vegetables
Allow a level teaspoonful each of salt and sugar to each quart of boiling water used in canning the vegetables. Substitute the juice obtained by boiling tomatoes for water in canning tomatoes. Use abs...
-Special Directions For Canning Fruits
Fruits may be canned with, or without sugar, but it is a saving of both time and fuel if a syrup composed of the proper proportions of sugar is used to fill up the can, rather than plain water. Howeve...
-General Directions For Canning Fruits
The general directions for canning fruits have already been given. The steps in the process are the same as in the canning of vegetables except that it is not always necessary to blanch the fruit. The...
-Special Directions For Canning Soups
Meat scraps, bones, ligaments and odds and ends of vegetables and cereals may be made into excellent soups and canned for later usage. This is thoroughly practical and is one of the best ways in which...
-General Proportions Of Dried Vegetables To Stock. Dried Pea Soup
Eight pounds of dried peas soaked over night, cooked until soft, sifted and added to five and a half gallons of soup stock, thickened with two cupfuls of flour, mixed with additional stock to a smooth...
-Special Directions For Canning Meats
Success in canning meats depends upon good jars, good rubbers and proper sterilization. All kinds of meat may be canned by either one of the following methods: Fowl or game should be drawn as soon ...
-Special Directions For Canning Fish
Make a brine of salt and cold water that will float a potato and, after cleaning the fish properly, let it stand in the brine for thirty minutes. Remove from the brine, cut into convenient sections, p...
-How To Make Jams
All three of these preserves may be made of a single fruit or of a mixture of two or more fruits. Berries, currants and gooseberries should be washed and then mashed, while firm fruits, like apples, p...
-How To Make Marmalade
Peach Marmalade Blanch the peaches, remove the skins and stones and chop the pulp fine. Add two-thirds the weight of sugar and cook slowly until thick, about thirty-five minutes. Seal as usual or s...
-How To Make Fruit And Vegitable Conserves
Fig Conserve 1 pound dried figs 3 cupfuls sugar 1/2 cupful orange juice 1/2 cupful lemon juice 2 cupfuls chopped walnut meats 2 cupfuls raisins, halved Grated rind one orange Wash the figs an...
-Sun-Dried Preserves (Cooked Method)
Raspberries, Strawberries And Cherries Wash the fruit and hull the strawberries, or stone the cherries. Look over the raspberries carefully to see that there are no insects. Weigh the fruit, and to...
-Apple, Plum, Peach, Grape And Quince Butter
Wash the fruit thoroughly. Cut the hard fruits in pieces but do not remove skins or cores. Crush the grapes, if used. Cover the fruit with cold water, bring to boiling point and cook until soft. Then ...
-Canning Fruit Juices
The juice from any type of fruit may be canned, the method being the same for all kinds, the only difference being that if dry or hard fruits are used, it will be necessary to add a little water to st...
-Jelly-Making
Success in jelly-making largely depends, not upon good luck or bad luck but upon whether or not pectin (a vegetable starch that stiffens the jelly) is present in sufficient quantities to make it har...
-Pickling
The making of ordinary sour or sweet pickles, as gherkins or green tomatoes, may be successfully done at home, without the use of preserving powders, alum, or a copper or brass kettle to make them gre...
-How To Make Piccalilli
1 peck green tomatoes 2 quarts sweet green peppers 2 onions 1 medium-sized cabbage 1 head celery 1 1/2 cupfuls brown sugar 1 1/2 cupfuls granulated sugar 1 ounce white mustard see...
-Stuffed Vegetable Pickles Or Mangoes
The term mangoes in reality covers all sorts of stuffed, pickled vegetables, as cucumbers, large green tomatoes, green peppers and small green watermelons or . green cantaloupes. If cucumbers are us...
-Sweet Pickled Vegetables Or Fruits
2 1/2 cupfuls mild vinegar 1/2 cupful sugar 2 small bay leaves 1/2 teaspoonful whole cloves Grating of lemon rind 1 inch of stick cinnamon Boil together for twenty minutes; add three cupfuls or ...
-How To Make Catsup Or Sauce
Tomato Catsup 1 peck of ripe tomatoes 4 cupfuls mild vinegar 1 tablespoonfnl whole allspice 2 tablespoonfuls broken cinnamon sticks 1 1/2 tablespoonfuls whole cloves 1 cupful sugar 1 clove...
-Herb Vinegars
Tarragon vinegar Loosely fill a pint jar with fresh tarragon leaves. Cover with cider vinegar, put on the top, let stand in a sunny place for three weeks and strain. A few peppercorns may be added ...
-Drying Or Evaporating Fruits And Vegetables. Equipment
Vegetables and fruits can be dried in the oven, in trays, or racks over the kitchen stove, or in a specially constructed dryer, for there are several on the market which give satisfactory results. ...
-General Methods For Drying Or Evaporating Vegetables
Drying or evaporating may be accomplished entirely by artificial heat, or by a combination of sun and artificial heat. The former method is to be preferred as the weather is not always dependable. The...
-Storing Dried Vegetables And Fruits
The best container is a tin box, pail, glass jar or can, all fitted with tight covers; lard pails, baking powder cans, cocoa cans and the like should be treasured for this purpose. In case there are n...
-How To Dry Vegetables
Dried Wax Or String Beans All varieties of string beans can be dried. Wash and string them carefully. Young and tender beans should be kept whole; those that are full-grown being cut in lengths up ...
-Method For Drying Or Evaporating Fruits
In very dry climates fruits may be evaporated entirely in the sun, although this causes considerable discoloration. For home use, fruit may be dried in the hot sun until the surface begins to wrinkle ...









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