The Rocky Mountain Cook Book | by Caroline Trask Norton

Preface

In publishing the third edition the author has added many more pages, and wholly reconstructed it, profiting by the experience gained from the previous editions. Knowing the difficulty of cooking i...

General Rules

Be correct in measurements for perfect results. All measurements level excepting baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Use a standar...

Breads

All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring. One-half the amount of yeast can be used in the follow...

Breads. Part 2

Cheese Bread Stir one cup of grated cheese in a sponge for two loaves of bread, mix and make the same as any of the above rules for bread. Date Bread 1 cup of milk. 1/2 cake compressed...

Breads. Part 3

Potato Rolls One cup sweet milk scalded, with three-fourths cup shortening. One-half cup of sugar. One tea-spoonful of salt. Add one cup of mashed potato. When cooled add one dissolved yeast cake, ...

Breads. Part 4

Hot Cross Bunns Dissolve one cake of yeast in one-half cup of lukewarm water; scald two cups of milk, when cool add the yeast, two teaspoonfuls of salt and three table-spoonfuls of sugar. Make a sp...

Breads. Part 5

Beaten Biscuit 4 cups flour. 1/4 cup lard. 1/2 teaspoonful salt. 1 cup cold water. Rub lard and salt in the flour and mix with the water to a stiff dough. Knead ten minutes, then beat hard wi...

Breads. Part 6

Baking Powder Biscuits 2 cups white flour. 1/2 teaspoonful salt. 2 teaspoonfuls baking powder. 2 tablespoonfuls butter. (Lard can be used if wished). Milk to make a soft dough. Sift flour,...

Breads. Part 7

Muffins 2 cups flour. 2 teaspoonfuls baking powder. 1/4 teaspoonful salt. 1 teaspoonful sugar. 1 tablespoonful melted butter. 1 egg. 1 cup milk. Sift flour, salt, sugar and baking po...

Breads. Part 8

Corn Cake (Mrs. Lincoln) 1 cup corn meal. 1/2 cup flour. 1/4 teaspoonful salt. 2 teaspoonfuls baking powder. 1 tablespoonful melted butter. 1 tablespoonful sugar. Yolks of two eggs, white ...

Breads. Part 9

Griddle Cakes 1 1/4 cups flour. 1 1/2 teaspoonfuls baking powder. 1/4 teaspoonful salt. 1 tablespoonful sugar. 1 well-beaten egg. 1 cup milk. Sift all the dry materials together. Add milk ...

Soups

General Rules For Soup Stock Meat and bones for soup stock should be allowed to soak in cold water fully one hour before putting on the stove, to extract the juices. Soup stock should simmer on the...

Soups. Part 2

Noodles Two eggs slightly beaten, mix with them two tablespoonfuls of water, one-quarter tea-spoonful of salt and enough flour to make a stiff dough. Knead it well for fifteen minutes, then cut off...

Soups. Part 3

Julienne Soup Julienne soup is made by adding to the plain consomme stock, vegetables cut in thin strings or fancy shapes. Add salt and hot water to the vegetables. Cook until tender, then add to t...

Soups. Part 4

Mullagatawny Soup 3 lbs. chicken or fowl. Knuckle of veal. 3 cloves. 8 peppercorns. 3 sour apples, medium size. Juice of a lemon. 1 tablespoonful salt. 1 tablespoonful curry po...

Soups. Part 5

Oyster Soup 1 pint of milk. 1 pint of oysters. 4 teaspoonfuls flour. 4 tablespoonfuls butter. Salt and pepper to taste. Put on the milk in the double boiler to scald. Melt the butter and stir...

Soups. Part 6

Green Pea Soup 1 quart of milk. 1 can of peas. 1/4 cup butter. 1 tablespoonful flour. 1 teaspoonful salt. Little pepper. Scald the milk in double boiler. Melt the butter, stir into it the flo...

Soups. Part 7

Peanut Soup Cook two cups of shelled and blanched peanuts with a slice of onion and a stalk of celery until tender. Mash through a sieve. Stir into it a pint of white stock and one pint of hot milk...

Soups. Part 8

Cream Of Cauliflower Soup Let a cauliflower stand in cold water, head down, for one hour - in cold salted water - this is to draw out any insects that may be in it. Put on to boil in chicken or vea...

Fruit Soups

Strawberry Soup One pint of strawberries and one pint of water; cook together until the strawberries are soft, then add one-half glass currant jelly. When the jelly is dissolved, strain, thicken wi...

Fruit Soups. Part 2

How To Bake Fish Place in the bottom of the pan two or three thin slices of salt pork to prevent the fish from sticking, or on the rack, if rack is used. If part of a fish is to be baked, wash it a...

Fruit Soups. Part 3

Stuffed Fillets Or Sliced Fish Wash and wipe the fish dry, season with salt and pepper, spread a layer of stuffing for fish over the pieces, about an inch thick. Roll up and tie securely with a s...

Shell Fish

Oysters Raw Oysters to be served raw should be very fresh, and should not be served at all from the first of May to September, as their flavor is not as good and they are not so healthful. For serv...

Shell Fish. Part 2

Panned Oysters Put a tablespoonful of butter into a hot sauce pan, then add the oysters that have been well picked over and cleaned. Let them cook until the edges curl, then place them on pieces of...

Shell Fish. Part 3

Steamed Clams Wash the shells until clean and free from grit. Put them in a kettle without water, cover closely and cook until the shells open. Serve hot in the shells, with melted butter. Serve a ...

Shell Fish. Part 4

Deviled Shrimp 1 pint of shrimp. 1 cup white stock or milk. 4 tablespoonfuls butter. 2 tablespoonfuls flour. 3 1 teaspoonful mustard. 1/4 teaspoonful cayenne. 1 teaspoonful salt. 1 tabl...

Meats. Beef

The cheaper cuts of meat should have a long, slow cooking to break up the fiber. A cheap cut of meat often contains more nourishment than an expensive cut. For example, there is more nourishment in a ...

Meats. Beef. Part 2

Braised Beef Or Pot Roast Four to six pounds of beef from the lower part of the round or rump. Place on the bottom of the pan six thin slices of salt pork and on the pork lay one-half cup each of c...

Meats. Beef. Part 3

Meat Pie Lay in a baking dish a few thin slices of cold meat, grating of onion, salt and pepper, a layer of thin-sliced potatoes. (Cold cooked potatoes can be used, cut in thicker slices.) Fill up ...

Meats. Beef. Part 4

Vegetable Hash Equal parts of all the left-over vegetables. Put into the frying pan a tablespoonful of drippings, add the vegetables and cook until heated through, stirring often. This is very nice...

Ham

Broiled Ham And Eggs Have the ham cut in very thin slices. Place it in hot water for three or four minutes to take out a little of the salt. Wipe dry; broil over hot coals for about five minutes. F...

Pork

Roast Pig Select a pig from three to five weeks old. Wash well and stuff with a potato stuffing. Stuffing Two cups mashed potato, season with one-fourth cup of butter, two tablespoonfuls ...

Mutton And Lamb

Good mutton should have thick, white, hard, fat, fine-grained red meat. Roast Leg Of Mutton Have the bone cut short, wipe it all over with cold water, dredge with flour, salt and pepper. Pla...

Veal

The flesh of veal should be pink and firm; if it has a white or blue tinge it is unwholesome. It contains less nourishment than any other meat and less flavor, so should be highly seasoned, and, like ...

Veal. Continued

Veal Loaf 5 pounds of veal. 1 cup finely powdered cracker crumbs. 1/2 cup of stock. 3 eggs. 1 tablespoonful finely chopped onion. 1 teaspoonful thyme. 1 teaspoonful summer savory. 1 teaspoonf...

Sweetbreads

Sweetbreads are two large glands lying along the back of the throat and in the breast. Those found in veal are considered the best. They spoil very quickly and should be put in cold water for one-half...

Tripe

Soak tripe for one-half hour in cold water, changing the water twice, then cook in boiling water for twenty minutes before cooking in any form. Broiled Tripe Dry it after boiling. Dip into m...

Chicken

Panned Chicken Prepare the chickens as for broiling. Place them in a pan, skin side up; rub with softened butter; dredge with flour, salt and pepper; put in a hot oven. After ten minutes baste with...

Chicken. Part 2

Chicken Fritters Cut cold chicken or turkey off the bones in as large pieces as possible. Sprinkle with salt and pepper, dip in fritter batter and fry in deep fat until a good brown, drain on brown...

Chicken. Part 3

Chicken A La Bechamel Melt two tablespoonfuls of butter. Stir into it one of flour, one-fourth teaspoonful of salt, a little pepper, then add one-half cup each of chicken stock and cream. Stir unti...

How To Bone A Bird, Fowl Or Turkey

The skin should be firm and unbroken, and the bird should not be drawn. Remove the head, wash and singe. Remove the tendons from the legs as directed, loosen the skin around the end of the drum sticks...

How To Clean And Truss Poultry

Singe the hair and down by holding the fowl over the gas, or over a roll of lighted paper held over the fire. Cut off the necks close to the body, leaving skin enough to fold over on the back (if to b...

How To Stuff And Truss A Fowl For Roasting

After the fowl has been prepared as given above, place it in a bowl or platter, put a little of the stuffing in the opening at the neck, the rest in the body, filling out the breast until plump; then ...

Poultry

Poultry And Game Poultry should be drawn as soon as killed, to be perfectly wholesome. That custom is not used in our markets, but it should be made compulsory for the good of the meat. To tell the...

Terrapin

The best terrapin are the Diamond Back, from Chesapeake Bay. Very good ones are taken from Long Island waters and along the seacoast. The season for eating them is from December to April. How...

Game

Canvasback And Redhead Ducks Pick, singe, draw them, leaving on the head. Cut an opening to remove the crop, and through it draw the head and neck, letting the head come out at the back between the...

Game. Continued

Squabs In Casserole Truss for clean squabs in the same manner as a chicken is dressed for roasting. Roll in flour and brown in hot fat. Place in a casserole. Add a cup of chicken or veal broth. Sal...

Aspic Jelly

1 fowl. 1 shin of beef. 1 knuckle of veal. 5 cloves. 1 bay leaf. 2 tablespoonfuls salt. 1 1/2 packages of gelatine. 2 large onions. 3 carrots. 4 stocks of celery. 2 turnips. 1 cup...

Timbale

Ham Timbales Soak one tablespoonful of fine bread crumbs in one cup of thin cream for half an hour, then add two well-beaten eggs, one cup of finely chopped cooked ham, one-half cup of milk, one-ha...

Entrees

Entrees are served between courses, and for regular course. Croquettes Croquettes are made of nearly all kinds of meat, fish, vegetables, cheese, eggs and nuts. When shaped flat like a chop ...

Entrees. Part 2

How To Fry Croquettes Have a good, clean fat. Let it become smoking hot. It can be tested by a piece of bread. If it colors while counting twenty it is right. Place four or five at a time in the fr...

Entrees. Part 3

Corn Meal Mush Sliced in plain or fancy shapes, dipped in crumbs, egg and crumbs again and fried in deep fat, is served with game. Before the mush is quite cool it can be molded in croquette shapes...

Entrees. Part 4

Celery Croquettes Cut well-cleaned celery in very small pieces, cook until soft in boiling salted water. Drain, mix with a heavy sauce made by melting two tablespoonfuls of butter and stirring into...

Entrees. Part 5

How To Prepare Calf's Brains Soak for an hour in cold water, then cook slowly in boiling water for twenty minutes with a tablespoon-ful of vinegar or lemon juice. Slice of onion, a little thyme, ba...

Entrees. Part 6

Turban Of Macaroni And Ham Let three-fourths of a cup of macaroni boil rapidly in salted water till tender, drain, rinse in cold water and cut in small pieces, mix with the macaroni one-half cup of...

Entrees. Part 7

Salmi Of Duck Or Game (Mrs. Lincoln) Cut the meat from cold roasted game or duck into small pieces. Break up the bones and remnants, cover with stock or cold water, add a pinch of herbs, two cloves...

Entrees. Part 8

Liver Loaf Put a calf's liver through the meat grinder, season lightly with salt, pepper, a dash of cayenne and nutmeg and three eggs, one-fourth cup of melted butter ; mix well together, put into ...

Fritters

Fritter Batter (Mrs. Lincoln) Yolks of two eggs well beaten, add one-half cup of milk or water and one tablespoonful of olive oil, one-fourth teaspoonful of salt, one cup of flour, or enough to mak...

Vegetables

When convenient, vegetables should be freshly picked and thoroughly washed. The most simple ways of cooking them are the best; they then retain their own flavor. Most all vegetables should be cooked i...

Potatoes

To Boil Potatoes Wash them well with a brush, pare them and drop at once in cold water, having them uniform size so they will be done together. Put them on to cook in boiling salted water, about ha...

Potatoes. Part 2

Creamed Potatoes Cut cold boiled potatoes into cubes or thin slices, make a cream sauce in double boiler, season well with salt and pepper, heat the potatoes in the sauce for fifteen minutes. Serve...

Potatoes. Part 3

Potato Nests Prepare the potato as for straws, arrange them in nest shape in a wire utensil that comes for the purpose (it is a wire formed in the shape of a nest) ; fry in deep fat, remove from th...

Greens

Greens should be well picked over, wash in several cold waters, put on to cook without water, the water that clings to the leaves is sufficient to cook them; sprinkle over them a teaspoonful of salt a...

Spinach

Cook and prepare the same as greens, or after chopping mix with butter, a little cream, garnish with egg and points of toast, or form in a mound, cover with buttered cracker crumbs, brown in the oven ...

Cabbage

Take off the outside leaves, cut in quarters, wash and soak in cold water for one hour, drain and put on to cook in boiling salted water with a fourth tea-spoonful of soda. The soda helps to make it m...

Cauliflower

Trim off the outside leaves, cut the stalk even with the flower, let it soak upside down in cold salted water for half an hour to draw out any insects, cook the same way as cabbage. Serve with white, ...

Asparagus

Cut off the white, hard end of the stalks, untie the bundles, soak for half an hour in cold water, tie them up again and cook in boiling salted water until tender; remove onto slices of buttered toast...

Artichokes

Cut off the outside leaves, soak in cold water for a half hour, trim away the lower leaves and the ends of the others, cook in boiling salted water until the leaves can be drawn out, drain, remove the...

Egg Plant

Cut the egg plant in slices one-half an inch thick without removing the skin. Steam till tender, dip each slice in powdered crumbs, then in egg, and in crumbs again; saute on both sides, in lard, butt...

Tomatoes

Raw Tomatoes Scald by pouring boiling water over them a few hours before using, peel and put on the ice; slice or serve whole with mayonnaise or French dressing; garnish with lettuce. Stewed...

Peppers

How To Prepare Peppers For Stuffing Cut a slice from the top, scoop out the inside and parboil in boiling salted water five minutes. Stuff Peppers Stuffed With Oysters Chop one pepper and...

Onions

Boiled Onions Remove the skins, put them on to cook in boiling salted water. After they have been cooking five minutes change the water, and change again after ten minutes' cooking; then boil till ...

Turnips

Wash, pare, cut in slices or fancy shapes. Cook and season the same as carrots, or mash and season with melted butter, pepper and salt. Stuffed Turnips Select turnips of uniform size, cut ou...

Beans

String Beans Remove the strings. Lay a number of the beans together, with a sharp knife cut them in quarter-inch pieces, or cut them lengthwise in thin strips. Cook in boiling salted water for one ...

Celery

Scrape clean, saving the coarse outside pieces for soups, sauce or creamed celery. Put in cold water for half an hour before using. Serve with the soup. Creamed Celery Clean, cut in inch pie...

Squash

Winter Squash If the shell be hard split the squash, remove the seeds and steam. If the shell is soft pare it before steaming. To one pint of squash season with two tablespoonfuls of butter, one-ha...

Corn

Corn On The Ear Strip off the outside husks, leaving enough of the husks to completely cover the ear; tie a string around the end of each ear to hold the husk. Cook in boiling unsalted water for te...

Macaroni, Spaghetti And Vermicelli

Macaroni and spaghetti are used as a vegetable, vermicelli for soups and puddings. They are made from flour and water and should be combined with sauces or cheese. Cheese is most palatable cooked or s...

Spaghetti

Can be cooked the same as macaroni. It is most often served without being broken. It then becomes an art to wind it around a fork and eat it succesfully. Bean Loaf 1 cup shelled peanuts. 1 c...

Sauces

It is very easy to make good sauces if the proper care is taken at the beginning by first melting the butter and stirring the flour into it, thus forming the roux - or thickening. For white sauces the...

Sauces. Part 2

Mushroom Sauce Peel and break in small pieces one-half pound fresh mushrooms. Cook in one-fourth cup of hot water for five minutes. Drain from the liquid. Make a white sauce by using the mushroom l...

Sauces. Part 3

Hollandaise Sauce (For Baked, Broiled Or Boiled Fish) 1/2 cup of butter. Yolks of three eggs. Juice of half a lemon. 1/4 teaspoonful salt. Speck of paprica or pepper. 1/2 cup boiling water...

Sauces. Part 4

Brown Sauce 2 tablespoonfuls of butter. 3 tablespoonfuls of flour. 2 slices of onion. 2 teaspoonf uls lemon juice. 2 cups of stock. Salt and pepper to taste. Melt the butter in a sau...

Puddings And Ice Cream Sauces

Plain Hot Pudding Sauce 2 cups boiling water. 1 cup sugar. 2 tablespoonfuls flour. 2 tablespoonfuls butter. 1/4 teaspoonful salt. Flavoring. Mix the flour, sugar and salt well together;...

Puddings And Ice Cream Sauces. Continued

Wine Sauce 1 cup powdered sugar. 1 cup boiling water. 1 tablespoonful flour. 1 egg. 1/4 cup butter. 1/2 cup wine. A little grated nutmeg. Mix the flour and sugar with a few gra...

Welsh Rarebit

Welsh Rarebit (No. 1) One pound of American cream cheese. Herkimer County is the best. One-half cup of ale or beer, one-half teaspoonful each of dry mustard and salt, one-fourth teaspoonful of papr...

Cheese Dishes

Cottage Cheese Let fresh milk stand in a warm place for two or three days or until the curd separates from the whey. Turn the curd in a double piece of cheese cloth, hang it up in a cool place unti...

Salads

Salads should form an important part in our menu. The oil which we use with them aids digestion and is one of the best forms of fat we can use. The green salads are the most easily prepared, and with ...

Salads. Part 2

Cooked Salad Dressing (Miss Howard) Mix half a tablespoonful of mustard, one-half a tablespoonful of sugar and one teaspoonful of salt, with the yolks of two raw eggs. Add three table-spoonfuls of ...

Salads. Part 3

Chiffonade Dressing Chop fine the white of a hard-cooked egg. Add the yolk pressed through a sieve. A tablespoonful each of chopped chives, parsley, capers and cooked beet. Half teaspoonful of scra...

Salads. Part 4

Moulding Salads Any kind of salad can be moulded in the jellies the same as chicken salad. Garnish with the greens and serve with mayonnaise, cooked, or sour cream dressings. How To Garnish ...

Salads. Part 5

Potato Salad Two cups of cooked potato balls, or sliced potato. Sprinkle over each layer a grating of onion, a little celery cut fine, pepper and salt and the yolk of a hard-boiled egg, passed thro...

Salads. Part 6

Alligator Pear Salad Peel and cut the pears in halves. Discard the seeds. Serve one-half to each person, or remove the pulp from the skin with a teaspoon. Serve on lettuce with wine salad dressing ...

Salads. Part 7

Cream Cheese And Bar-Le-Duc Toast small crackers. Pipe or arrange with a spoon around the edge a border of cheese that has been softened with a little cream. Place a teaspoonful of the bar-le-duc i...

Celery Salad

Use only the tender stalks (the outside can be saved for soups and sauces). Scrape and wash each stalk, let stand in ice-cold water a half hour before using. Dry in a towel and cut in one-fourth inch ...

Chicken Salad

Cook a chicken or fowl until tender in boiling water enough to cover, with a tablespoonful of salt, six peppercorns, one clove, a small bay leaf, one onion, several stalks of celery, or two or three o...

Moulded Chicken Salad

Put the chicken on to cook in warm water with all the seasonings and vegetables as for chicken salad. Cook until tender, then cook the stock down to two cups. Strain and when cold remove the fat. Clea...

Jelly

How To Unmould Jelly Place the mould quickly in warm water, remove, put the serving dish over the top of the mould and invert them together. A very little heat will melt gelatine. Tomato Jel...

Cucumber Salad

Peel and place in ice water, then cut the cucumbers across in lengths of three inches, scoop out the inside to form a cup to hold the following salad: Equal parts of sweetbreads, cucumbers and English...

Russian Salad

Russian Salad (No. 1) One cup each of cooked carrots, beets, peas and string beans, all cut in cubes. Arrange on a salad dish in four mounds on four nests of lettuce. Mix and cover the top of each ...

Fruit Salad

A Fruit Salad Served In Cantaloupe Equal parts of the cantaloupe (cut in dice), oranges and apples cut in small pieces, one-half the amount of English walnuts cut in small pieces. Mix with mayonnai...

Egg Salad

Cook six eggs in water just off the boil for twenty minutes, chill and shell them. Cut the whites in strings and put the yolks through a potato ricer. Arrange on shredded lettuce, making little nests ...

Poached Eggs

Place in a frying pan as many muffin rings as you have eggs to poach, drop an egg in each ring, then turn in enough boiling water to cover them. Add a little salt, cook slowly on the side of the range...

Eggs

Eggs are very valuable food, being highly nutritious and easily digested. Almost any of the following receipts can be prepared in the chafing dish on the table. Eggs Cooked In The Shell (No. 1)...

Omelets

It is better to make several small omelets than one large one. An omelet should be served at once, and let the family wait for the omelet rather than the omelet for the family. With a little care one ...

Curried Eggs

Cook six eggs in hot water twenty minutes. Remove the shells and with a sharp, thin knife cut in slices. Saute one tablespoonful of finely chopped onion to two tablespoonfuls of butter, till a delicat...

Stuffed Eggs

Stuffed Eggs (No. 1) Cut hard cooked eggs in two lengthwise Remove the yolks and mash fine. Mix with them any finely chopped meat; ham or chicken are the best. If convenient a few mushrooms or truf...

Sandwiches

Sandwiches, like salads, can be made in great varieties, only care and thought must be taken in selecting the combinations. Sandwiches can he made from white, brown, graham bread, fresh rolls, crac...

Sandwiches. Continued

Egg Sandwiches Spread buttered bread with a little chopped parsley, watercress or olives, and cover with thin slices of hard-boiled egg. Chop the eggs fine, mix with mayonnaise, lay the egg between...

Canapes

Canapes are served hot and are thin slices of bread, sauted in butter or browned in the oven. They are cut in circles or strips. Sometimes they are used as the first course at a luncheon and sometimes...

Plain Pastry (Enough For One Good-Sized Pie)

1 1/2 cups of flour. 1/2 cup of lard. 2 tablespoonfuls of butter. 1/8 teaspoonful of salt. Ice water. Sift the flour and salt together, cut in the lard with a knife or rub in with the tip ...

Puff Paste (Mrs. Lincoln)

Four cups of flour (or one pound), two cups of butter (or one pound), one-fourth teaspoonful of salt, ice water. This amount makes about twelve pate shells. Put the butter in a bowl of ice water, w...

Pastry

The pie, although greatly abused, has more friends than any other dessert. In New England, not many years ago, it was the custom to make up enough mince pies a week before Thanksgiving to last a good ...

Mince Meat Pie

4 cups chopped meat. 1 cup chopped suet. 8 cups chopped apple (sour). 2 cups meat liquor. 2 cups brown sugar. 2 cups molasses. 2 cups cider. Juice and grated rind of two lemons. Juice a...

Pies

Apple Pie Cut sour apples in quarters, peel and core, and slice. Place them evenly in the plate, piling a little in the center. Cover with half a cup of sugar; season with one-half teaspoonful cinn...

Bambury Tarts

Chop fine one cup of stoned raisins. One-fourth pound of grated citron. Add the rind and juice of a lemon. One cup of sugar. One-fourth teaspoonful salt and a egg beaten lightly. Roll pastry into a...

Puddings

Hot Puddings All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Cream Rice Pudding 1 quart of m...

Puddings. Part 2

Fig Pudding 12 soda crackers, rolled fine. 1/2 lb. figs, chopped fine. 1/2 cup of suet, chopped fine. 2 eggs, well beaten. 1 cup sugar. 1 cup of milk. 1/2 teaspoonful soda dissolved in the mi...

Puddings. Part 3

Bread And Butter Pudding Remove the crusts and butter thin slices of stale bread. Lay them in layers in a pudding dish, alternating with layers of stoned raisins. When the dish is full pour over it...

Puddings. Part 4

Quince Pudding (Mrs. Hill) Pare and grate six ripe quinces; mix the pulp as grated with the juice of a lemon to keep it from discoloring; add the grated yellow rind of a lemon, a cup of sugar, the ...

Puddings. Part 5

Cracker Pudding Butter eight butter crackers; place them in a buttered pudding dish, pour over them a custard made of three cups of milk and the yolks of four eggs and white of one, half cup of sug...

Puddings. Part 6

Strawberry Pudding Fill a three-pine mould or pail two-thirds full with alternate layers of sliced sponge cake and macaroons. Add to a pint of the strawberry juice one cup of cream, one-half cup of...

Deserts

Dutch Apple Cake 2 cups flour. 1/2 teaspoonful salt. 2 teaspoonfuls baking powder. 1/4 cup butter. 1 egg 1 cup milk. 4 sour apples. Sugar and cinnamon. Sift the dry materials togethe...

Souffle

Custard Souffle 1/4 cup sugar. 1/2 cup flour. 2 cups hot milk. 1/4 cup butter. Yolks of five eggs. White of five eggs. 1 teaspoonful vanilla. Mix the sugar and flour together with a little co...

Dumplings

Baked Apple Dumplings Make a rich baking powder biscuit dough; roll it out and cut in squares; pare and core sour apples; fill the center with sugar and a little cinnamon mixed with it, a little pi...

Cold Desserts

Garnishing For garnishing cold desserts use fancy cakes, icings, fresh or candied fruits, compotes, jellies, nuts, currants, raisins, angelica, spun sugar, which can be made in nests, balls or to...

Cold Desserts. Part 2

Macaroon Ginger Custard 2 cups scalded milk. 6 macaroons dried and rolled fine; speck of salt. 3 eggs. 3 tablespoonfuls sugar. Add the macaroons to the hot milk. Then add the eggs slightly...

Cold Desserts. Part 3

Newport Whips Mix two cups of sweet or sour cream with half a cup of fruit juice and one tablespoonful of lemon juice, and half a cup of powdered sugar. Beat till stiff. Serve in glasses with spong...

Custards

Spanish Custard 1 tablespoonful granulated gelatine. 2 tablespoonfuls cold water. 1/2 cup boiling water. Yolks of three eggs. 1/4 teaspoonful salt. 2 cups thin cream. Whites of three eggs. Fl...

Bavarian Cream

Plain Bavarian Cream (Chocolate And Coffee) 2 tablespoonfuls granulated gelatine. 2 tablespoonfuls cold water. 1/2 cup sugar. 2 cups cream. Flavor. Soak the gelatine in cold water, whip the c...

Charlotte Russe

Apple Charlotte Russe Pare and core three or four cooking apples. Cook with them the yellow rind of half a lemon or orange and half an inch of stick cinnamon. Cook until the apple is very tender. P...

Sweet Jelly

Lemon Jelly 1/2 box gelatine. 1/2 cup cold water. 2 cups boiling water. 1 cup sugar. 2/3 cup lemon juice. Soak the gelatine in cold water, dissolve with the boiling water, then add the sug...

Frozen Desserts

Frozen desserts are much more acceptable in warm weather than hot desserts. They can be prepared several hours before using, which, is often greatly in their favor. Every household should be supplied ...

Sherbets

These are water ices and are usually served in glasses. Punches are simply ices or sherbets, with liquors added. Lemon Sherbet 1 quart of water. 21/2 cups of sugar. 2 cups of lemon juice....

Frappe

Frappes are made the same as sherbets, only not frozen as hard. Coffee Frappe 1 quart of clear black coffee. 1 cup sugar dissolved in the coffee. Speck of salt. White of one egg, added...

Punches

Punches are used to serve between courses, or with a meat course. They should be frozen only to a mush. Tomato Punch Cook together one-half can of tomatoes, one cup of water, three apples cu...

Ice Creams

Vanilla Ice Cream 4 cups of cream. 1 cup of sugar. 1 tablespoonful of vanilla. 1 egg. Beat the egg until foamy, then beat in the sugar, add flavoring and cream; freeze. Lemon Ice Cream...

Ice Creams. Part 2

Macaroon Ice Cream Make a vanilla ice cream, using four cups of cream. Roll half a dozen macaroons to a powder, soak in sherry for ten minutes, add to the cream after it is frozen. The sherry may b...

Ice Creams. Part 3

Peaches, Apricots And Grated Pineapple Frozen In The Can Place a tin can of any of these fruits in a deep pail or tub, pack with ice and salt (two measures of ice to one of salt) for three hours. O...

Mousses

Mousses are whipped cream, fruit pulps and flavorings mixed together and packed in ice and salt to freeze. Fruit Mousses Whip two cups of cream stiff. If the thin cream is used, drain it thr...

Parfaits

Parfaits are flavorings, whipped cream and eggs. They are frozen by being packed in ice and salt. Angel Parfait Boil one cup of sugar and one-half cup of water till it threads, then pour in ...

Cakes

All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Directions For Making Cake The baking of cakes ...

Cakes. Part 2

Spice Cake (Made from the Yolks of Angel Cake. Mrs. Durand). 10 yolks. 11/4 cups of flour. 1 scant cup granulated sugar. Put the yolks in a granite sauce pan, beat the sugar gradually i...

Cakes. Part 3

Almond Cake Make the same as spice cake, omitting the spices, adding one-half cup of chopped almonds, one-half tea-spoonful of almond extract; cover with a boiled icing and sprinkle over with almon...

Cakes. Part 4

Marble Cake Make a Rocky Mountain cake; mix melted chocolate with one-third of it; put in the pan a layer of the plain cake, then the chocolate mixture, after that the remainder of the mixture. A...

Cakes. Part 5

Devil's Food Cake 1 cup brown sugar. 1/4 pound of chocolate. 1 egg. 1/2 cup milk. Melt the chocolate. Add it to the hot milk with the sugar and cook to a smooth paste. Then add the egg, be...

Cakes. Part 6

Roosevelt Cakes Cut rich white cake in squares; cut the squares in halves and spread with apricot jam; cover with the other half. Press whipped cream through a pastry bag in fanciful shapes on top,...

Cakes. Part 7

One-Two-Three-Four Cookies 1 cup of butter. 2 cups of sugar. 4 cups of flour. 4 eggs. 2 tablespoonfuls of caraway seeds or spices to taste. Cream butter and sugar, add well beaten eggs,...

Cakes. Part 8

Bowknot Cookies 1/2 cup butter. 2/3 cup sugar. 1/4 cups flour. 1 egg. Grated rind of half lemon, little salt. Cream the butter and sugar. Add the beaten egg. Flour and flavoring. Take o...

Sponge Cake

4 eggs. 3/4 cup of sugar. 1 cup of flour. 1/2 teaspoonful of salt. 1 tablespoonful lemon juice. (In making this cake at a low altitude, use one whole cup of sugar.) Separate the whites ...

Angel Cake

One cup of flour, sifted; mix with one teaspoonful of cream of tartar and sift four times. Beat the whites of twelve eggs until stiff. (Eleven eggs can be used in a low altitude.) Add one cup and a ha...

Pound Cake

3/4 lb. of butter. 1 lb. of sugar (or 2 cups). 8 or 9 eggs (if small, nine) 1 lb. of flour (4 cups). 2 tablespoonfuls of wine and 2 of brandy. In a low altitude one pound of butter c...

Lady Baltimore Cake

Lady Baltimore Cake No. 1 1/2 cup of butter (scant). 1 1/2 cups sugar. 1 cup cold water. 3 level cups swan's-down flour, sifted three times before measuring. Two teaspoonfuls baking pow...

Fruit Cake

3/4 cup of butter. 3/4 cup of sugar 3/4 cup dark molasses 1/4 teaspoonful soda sifted in the flour. 4 eggs. 1 tablespoonful mixed spices. 2 cups flour. 2 tablespoonfuls brandy. Juice...

Fillings For Layer Cake

Chocolate Filling 1 1/2 cups granulated sugar. 1/2 cup cream. 1 tablespoonful of butter. Speck of salt. Square of Baker's chocolate. Cut the chocolate in small pieces; put all on tog...

Icings For Cakes

Plain Icing White of one egg. 1 teaspoonful of lemon juice. About one cup of powdered sugar. Stir the sugar in the white of egg without first beating the white; flavor with the lemon or any f...

Cookies And Cream Puffs

Hard Molasses Cookies 1 cup molasses. 1 cup of butter. 1 teaspoonful of soda. 1 tablespoonful of ginger. 1/4 teaspoonful of salt Heat the molasses and butter together until the butter is melt...

Gingerbread

All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Soft Gingerbread 1/2 cup molasses. 1/2 cup milk...

Doughnuts

1 cup sugar. 1 cup milk. 2 eggs. 1 tablespoonful melted butter. 1 teaspoonful salt. 2 teaspoonfuls baking powder. Flavor with cinnamon, nutmeg or vanilla. Use only as much flour as i...

Eclairs

Cream Puffs And Eclairs 1/2 cup of butter. 1 cup boiling water. 1 cup flour. 3 eggs. Speck salt. Put the butter and water in a saucepan. When the butter is melted and the water boiling, stir ...

Compotes, Preserving, Jellies And Pickles

Compotes Of Apples, Pears, Peaches And Apricots Pare, core or stone the fruit, cut in quarters or halves, according to the size of the fruit. Make a syrup of one-half as much water as sugar. When t...

Compotes, Preserving, Jellies And Pickles. Continued

Blushing Apple Select bright red apples. Peel all but a band around the center. Core. Boil the apples and skins together with a little sugar. When the fruit is tender remove carefully from the wate...

Canning

Prepare the fruit the same as for preserving. Canning differs from preserving only in the amount of sugar used, and often no sugar at all is used. The proportion of sugar used is one-fourth as much as...

Jams Or Marmalades

Use equal quantities of fruit and sugar. Pare, core and cut in small pieces the large fruits; the small ones wash and hull, place in the preserving kettle the fruit and sugar in layers. Let stand half...

Jellies

To make clear jelly, select perfect fruit, wash it and put in a porcelain lined kettle with water enough to cover. Cook slowly till the fruit is tender, strain through a flannel bag, measure the juice...

Pickles

How To Sweet-Pickle Fruit And Berries (Mrs. Lincoln) Eight pounds of fruit, four pounds of best brown sugar, one quart of best vinegar, one cup of mixed whole spices, stick cinnamon, cassia buds, a...

Pickles. Continued

Pickled Cucumbers Make a brine of one pint of coarse salt and six quarts of boiling water, boil and skim clear, wash one hundred and fifty small cucumbers, put in the brine and let remain forty-eig...

Candies

Fondant Fondant is the basis of all French cream candies and can be kept any length of time, if air tight and in a cool place. A great variety of bonbons and chocolates can be made from it by using...

Beverages

To make good, bright-tasting tea and coffee, the water should be freshly boiled. Water that has been boiled for some time loses its life and gives a dull taste to drinks. Before making tea or coffee, ...

Tea

Put the tea in a strainer and wash with cold water, then put in the scalded pot and pour on the freshly boiled water, let remain on the back of the stove for five minutes, then pour the tea from the l...

Coffee

How To Make Coffee Oftentimes the coffee leaves its flavor in the kitchen by too long a cooking. There are now many reliable coffee cookers that can be used on the table. Coffee made in this way is...

Chocolate

Scald two cups of milk in double boiler, then add to it one square of Baker's chocolate that has been broken up in pieces, two tablespoonfuls of sugar and a pinch of salt. When the chocolate has disso...

Egg-Nogg

Beat the yolk of one egg and one teaspoonful of sugar until very light and thick, beat the white to a stiff foam, mix together, turn into a glass, add a tea-spoonful of rum or brandy, or both may be u...

Punch

Ginger Ale Punch Juice of six lemons and six oranges, two quart bottles of ginger ale, one pint of champagne, sweeten with sugar syrup, a large piece of ice and thin slices of lemon and orange. ...

Invalid Cookery

Nothing but the best of cooking should be served to the sick. First The greatest care should be taken in selecting the best materials. Second The greatest care should be taken in c...

Invalid Cookery. Part 2

How To Cook Cereals Cereals should be thoroughly cooked. It is best to use a double boiler, as cereals being starchy will easily stick on. Put the cereal in the double boiler, with a little salt, a...

Invalid Cookery. Part 3

Rice Water 1 tablespoonful of rice. 1 quart of cold water. 1/4 teaspoonful of salt. Put the well-washed rice and salt in the cold water; let cook for one hour, or until it is soft. A little c...