The Pure Food Cook Book: The Good Housekeeping Recipes, Just How To Buy, Just How To Cook | by Harvey W. Wiley
A cook book such as this will do much to stimulate the artistic spirit in the cook, and thus make her forget the warmth of the kitchen, the heat of the fire, and the manipulations necessary to success. She has before her her canvas; she is painting on it a picture; that picture is the finished meal. She has the enthusiasm of art. There is no place for the depressing sense of fatigue...
| Title | The Pure Food Cook Book: The Good Housekeeping Recipes, Just How To Buy, Just How To Cook |
| Author | Harvey W. Wiley |
| Publisher | Hearst's International Library Co |
| Year | 1914 |
| Copyright | 1914, Hearst's International Library Co |
| Amazon | The Pure Food Cookbook |
The Pure Food Cook Book
Premium Edition
by Harvey W.Wiley,M.D. America's Greatest Pure Food Expert and Mildred Maddocks
A Tea Tray and Tea Service for the Porch or Indoor Use.
The Pure Food Cook Book
The Good Housekeeping Recipes Just How to Buy - Just How to Cook
Edited by Mildred Maddocks, Associate Editor of Good Housekeeping Magazine Editor of the "Family Cook Book"; "Every Day Dishes"; "Brosia Meal Cook Book"
With an Introduction and Notes on Food and Food Values by Harvey W. Wiley, M.D.
Over 70 Illustrations SAN FRANCISCO EXAMINER
Copyright, 1914, by Hearst's International Library Co., Inc.
All rights reserved, including the translation into foreign languages, including the Scandinavian.
Important New Features
Blank pages are provided at the end of each chapter in order that each owner of the Pure Food Cook Book may increase its value.
Write or paste in the proper place your favorite old recipes, as well as the best new recipes that you find.
The publishers will be pleased to receive suggestions to be included in future editions of the book.
Good Cooking- By Harvey W. Wiley, M. D. TWO or three years ago I drove with some friends through the vineyards of Burgundy, along that hillside which, because of its great agricultural wealth, is called the Cote...
- How To Plan The Menus
- BAKING out the bills of fare for the three hundred and sixty-five days of the year is a bugbear to many a woman. This feeling is apt to come from trying to plan at the wrong time. Few women can stan...
- What To Serve For Breakfast
- Fruit may be served at every breakfast, but do not serve acid fruits like oranges and grapefruit when a cereal is served. Serve plain foods simply cooked. Serve home cooked, coarse cereals with eggs...
- What To Serve For Luncheon
- Use the left-overs for luncheon. Serve a soup with waffles or griddle cakes for dessert. It will be an innovation in some families, but the waffles are even better than at breakfast. Or serve a mad...
- What To Serve For Dinner
- The following combinations may be helpful in planning the family dinner : they all are correct in supplying a well-balanced meal. Serve a clear soup, meat, potatoes, or a starchy vegetable like rice ...
- What To Serve For Supper
- Use made dishes for supper as well as for luncheon. Use at least one hot dish in winter. Serve a cream soup followed by waffles. Do not serve a cream soup followed by a salad. Salads may be used at...
- Spring Menus - March
- Saturday Breakfast Oranges Bacon and potato omelet Corn muffins Coffee Luncheon Banana and nut salad Hot biscuit Currant cake Tea Dinner Cream of lettuce soup Lamb chops Stuffed potatoes P...
- Spring Menus - April
- Monday Breakfast Grapefruit Scrambled eggs Biscuit Coffee Luncheon Corn chowder Preserves Ginger snaps Tea Dinner Roast pork Apple sauce Celery Mashed potato Squash Orange jelly Coffee T...
- Spring Menus - May
- Wednesday Breakfast Cereal with figs and cream Crisp bacon Muffins Coffee Luncheon Vegetable salad Corn sticks Cold sliced ham Fruit Cookies Dinner Broiled steak Mashed potatoes Peas Lettuc...
- Summer Menus - June
- Sunday Breakfast Strawberries and cream Baked eggs Bacon curls Raised muffins Coffee Dinner Mock bisque soup Roast lamb Brown gravy Mashed potatoes Fresh asparagus with drawn butter Vanilla ...
- Summer Menus - July
- Tuesday Breakfast Raspberries and cream Cereal Muffins Broiled bacon Coffee Luncheon Codfish puff Sliced tomatoes Rolls Iced tea Wafers A Luncheon Table Decorated for a Suffrage Function. T...
- Summer Menus - August
- Friday Breakfast Blueberries Broiled fresh mackerel Corn muffins Coffee Luncheon Scrambled eggs on cream toast Blueberry cake Cocoa Dinner Tomato and corn soup Baked halibut with hollandais...
- Autumn Menus - September
- Monday Breakfast Cooked cereal Poached eggs on toast Coffee Dinner Tomato soup (without stock) Crisp crackers Broiled steak Hashed potatoes Fried summer squash Apple pie Coffee Supper Cold ...
- Autumn Menus - October
- Wednesday Breakfast Pears and grapes Hominy and cream Plain omelet Popovers Coffee Luncheon Cream of rice soup Toasted crackers Cold ham with lettuce salad Bread and butter folds Cocoa Dinn...
- Autumn Menus - November
- Saturday Breakfast Baked apples with cream Buckwheat cakes Maple syrup Coffee Luncheon Minced lamb on toast Baked potatoes Fruit Cocoa Dinner Tomato soup Veal cutlets in casserole Scallope...
- Winter Menus - December
- Friday Breakfast Stewed apricots Uncooked cereal Scrambled eggs Buttered toast Coffee Luncheon Sweet potato toast Apple sauce Cookies Tea Dinner Boiled halibut Hollandaise sauce Potatoes w...
- Christmas Day
- Breakfast Grapefruit Baked sausages Waffles, syrup Coffee Christmas Dinner Oyster cocktails Brown bread folds Pimolas Ripe olives Clear consomme, garnish of pimiento stars Roast goose, potato s...
- Winter Menus - January
- Sunday Breakfast Cereal with dates French toast Coffee Puree of Tomato. Recipe on Page 118. A Carrot Case for the Thanksgiving Relishes. Casaba Melon is One of the Newer Forms of this Del...
- Winter Menus - February
- Tuesday Breakfast Oranges Cereal Buckwheat cakes Coffee Luncheon Creamed codfish with cheese Oatmeal muffins Maple apple sauce Cookies Dinner English beef soup Ham and macaroni timbales ...
- Bread
- By Harvey W. Wiley, M. D. THE term bread to the American means a product made of white flour. I am not an enemy of white flour, but I am a friend of whole wheat flour. There are many brands of whit...
- How To Make Bread
- THE first and most important must-have is good yeast. I have come to depend almost wholly and with the most perfect trust on compressed yeast. If your grocer keeps yeast at all, it will be fresh...
- How To Make Bread. Part 2
- Bread Put four tablespoonfuls of shortening, either butter and lard mixed or one of the good fats on the market, two tablespoonfuls of sugar and one teaspoonful of salt into a bread-raiser, and pour ...
- How To Make Bread. Part 3
- Swedish Biscuit One pint of milk, one tablespoonful of lard, three table-spoonfuls of sugar, one teaspoonful of salt, and one-half of a compressed yeast cake. Over hot water, scald the milk and set i...
- How To Make Hot Breakfast Breads
- THE family of hot breakfast breads is a large one. The raised roll appears often because the bread raised with yeast is almost always welcome, and as home-made bread is made as often as two or three...
- How To Make Hot Breakfast Breads. Part 2
- Raised Split Rolls In the evening, perhaps just after dinner, take one cupful of hot potato, which has been pressed through a coarse sieve - the potato may be either boiled, steamed, or baked - and m...
- How To Make Hot Breakfast Breads. Part 3
- Apple Johnnycake Very few people have ever heard of this old-fashioned dish, apple johnnycake, which is always an acceptable addition to the breakfast menu. Make as follows: One cupful of sour milk, ...
- How To Make Hot Breakfast Breads. Part 4
- Buttermilk Spoon Biscuit One quart of buttermilk, one teaspoonful each of soda and salt, two tablespoonfuls of soft butter or shortening, and flour enough to make a stiff batter. Drop in hot gem pans...
- How To Make Hot Breakfast Breads. Part 5
- Cream Scones Sift two cupfuls of flour with three teaspoonfuls of baking powder and one-half teaspoonful of salt. Mix with one-fourth cupful of butter, then one-half cupful of cream with two beaten e...
- Rice
- By Harvey W. Wiley, M. D. RICE is a cereal which is rarely, if ever, used in bread making. It is, however, an important article of diet, consisting largely of starch, and furnishing an abundant sou...
- How To Cook Rice
- NOW comes a time when potatoes are high in price and may soar higher; why wouldn't it be a good plan to use rice sometimes instead of potatoes - rice which is not only a good cereal, vegetable, and ...
- How To Cook Rice. Part 2
- Steamed Rice Two and three-quarters tablespoonfuls of rice, three-quarters of a cupful of water, one-quarter of a teaspoonful of salt. Put salt and water in top of double boiler, place on range, and ...
- How To Cook Rice. Part 3
- Vegetarian Rice Boil the rice until flaky, wash it, then mold into the shape of a loaf of bread. Cut the loaf in half and insert three tablespoonfuls of butter and push together again. Grate strong c...
- How To Cook Rice. Part 4
- Rice Cups Prepare a thick custard by boiling a cupful of washed rice in slightly salted milk; cook until the rice is dry and tender, stirring in one well-beaten egg, a scant table-spoonful of sugar, ...
- How To Cook Rice. Part 5
- Iced Compote Of Rice And Quinces Put into a double boiler one and one-half pints of milk and a little grated lemon rind. Add, when this boils, one-half cupful of washed rice and a saltspoonful of sal...
- More Ways Of Cooking Rice Soups
- By Harvey W. Wiley, M. D. SOUPS of all kinds except those thickened with vegetables or meats are to be regarded rather as condiments than as foods. They are usually served in this country merely as...
- How To Make Soups
- Royal Bouillon To make three pints of rich bouillon, take two and a half pounds of lean beef, that has been finely chopped, and cover with two and a half quarts of cold water, allowing it to stand fo...
- How To Make Soups. Part 2
- White Soup White soup we like for the chilly days which come occasionally in the early summer or fall. Put three pints of milk in a double boiler; add two onions with four cloves stuck in each; three...
- How To Make Soups. Part 3
- Swedish Fish Soup Make a stock by putting head, tail, and bones of any white fish, such as cod, haddock, or pollock, on in cold water to cover, adding a slice each of onion and carrot, a bit of bay l...
- Eggs
- By Harvey W. Wiley, M. D. THE value of the egg as a food product is not fully appreciated. Eggs are often used because they are so conveniently and so easily cooked and also because when properly p...
- How To Preserve Eggs
- WHEN eggs are their cheapest and best, in May or early June, and before the really hot weather has come, the wise householder will put away, in water glass, a liberal quantity. If possible, put do...
- How To Cook Eggs
- WHY is it I can never get an egg cooked to suit me in my own house ? asks many a man. Because, oftentimes, the egg is put into cold water, and the time is then noted, but even when the egg has be...
- How To Cook Eggs. Part 2
- Deviled Eggs A La Fromage Cut the desired number of hard-boiled eggs into halves, taking out the yolks and leaving cup-shaped pieces. Mash the yolks to a paste, adding an equal quantity of rich cream...
- How To Cook Eggs. Part 3
- Eggs And Cheese Cream Melt two tablespoonfuls of butter, add two of grated cheese and one teaspoonful of minced parsley or chervil. When cheese is melted add four eggs, well beaten, a little salt and...
- How To Cook Eggs. Part 4
- Belmont Eggs Brown some slices of bread in the oven. Do not toast them but lay them in a rather hot oven till slightly brown. Moisten in warm salted milk and butter them. Break eggs carefully one at ...
- How To Cook Eggs. Part 5
- Omelet Lattard One cupful of eggplant cut in dice, one cupful of bacon cut in dice, one-half cupful of apple cut in dice. First place a piece of butter in a pan. When melted add the bacon, the eggpla...
- Fish
- By Harvey W. Wiley, M. D. COMMONLY, we discriminate in our ideas of animal products between fish, fowl, and flesh. From a nutritional point of view, there is, however, little difference between the...
- How To Cook Fish
- FISH should be a great resource of the housewife. Its use not only adds another course, another possibility, but variety and delicious-ness to the diet. In buying fish select those showing plainly ...
- How To Cook Fish. Part 2
- To Boil Fish Unless one has risen early in the morning and gone in a dory to the salmon weir bringing back her fish with her to be broiled for breakfast or boiled for dinner, she has not known what s...
- How To Cook Fish. Part 3
- How To Fry Small fish or fillets of large fish may be covered with egg and crumbs and fried in deep fat. Wash the fish and dry them thoroughly, being careful not to bruise the flesh. Roll in egg, sli...
- How To Cook Fish. Part 4
- Mexican Codfish Saute to a pale yellow a small onion chopped fine, in three tablespoonfuls of butter; then add two tablespoonfuls of flour, half a green pepper minced, and a cupful of stewed and stra...
- How To Cook Fish. Part 5
- Creamed Codfish Soak over night some good salt codfish. In the morning, drain, and cut into small pieces. To one cup of fish add two cupfuls of cold boiled potatoes cut into cubes. Season with salt a...
- How To Cook Fish. Part 6
- New England Fish Chowder Select a good haddock or cod. Cut in small pieces. Slice a two-inch cube of salt pork into strips, place in a stew pan, and fry out the fat. Remove the pork, and put in a lay...
- How To Cook Fish. Part 7
- Savory Shrimps In Chafing Dish Melt one tablespoonful of butter in the blazer and add two or three drops of onion juice; add one cupful of cream and one cupful of boiled rice. Shred one can of shrimp...
- How To Cook Fish. Part 8
- Lobster Sauce Boil a small lobster and remove meat. Place bones and tough meat at end of claws in a sauce-pan with three cupfuls of cold water, a slice of onion, and of carrot, sprig of parsley, bit ...
- Poultry
- By Harvey W. Wiley, M. D. CLOSELY related to fish is poultry. Poultry has fallen into partial disfavor in this country by reason of the insanitary methods of handling it. There is perhaps a greater...
- How To Buy And Cook Poultry
- A FEW simple rules cover the selection of all poultry. In the first place, the bones should be tender; that is, if one places the forefinger of the right hand in the hollow of the neck (at the elbow...
- How To Buy And Cook Poultry. Part 2
- Chicken A La King (Waldorf) Melt two tablespoonfuls of butter and saute in this half of a green pepper, with seeds and midribs removed and chopped fine, and one cupful of fresh mushrooms carefully pe...
- How To Buy And Cook Poultry. Part 3
- Chestnut Stuffing Blanch one pound of Italian chestnuts, boil till very tender, and put through a ricer. Add one cupful of breadcrumbs, one-half cupful of shortening, one and one-half tablespoonfuls ...
- How To Buy And Cook Poultry. Part 4
- Chicken Curried Cook one tablespoonful of butter with one slice of onion, one-fourth of an apple, sliced, one tablespoonful of grated cocoanut or minced almonds, a little salt and paprika, and one te...
- Meat
- By Harvey W. Wiley, M. D. NEXT to cereals, meat in the broad sense of that term, including beef, mutton, and pork, is the most important of our food products. It is important not only from a nutrit...
- How To Buy Meats
- Tests For Fresh Wholesome Meat FRESH, sound, sweet meat is, of course, the only kind to be considered. It is, as a rule, almost odorless, but has a slight fleshy smell that is pleasant to a normal ...
- How To Buy Meats. Part 2
- Signs Of Tenderness Toughness is the shortcoming that causes more complaints than any other characteristic of our daily meat; so much so, indeed, that more essential points are usually sacrificed to ...
- How To Buy Meats. Part 3
- Choose Meat That Is Fat Although most meat is used primarily for the sake of the protein, or lean tissue that it provides, the purchaser makes a serious mistake who objects to the so-called waste f...
- How To Buy Meats. Part 4. Quick Cooking Cuts
- Quick Cooking Cuts Weight Pounds Retail Price Cents per lb. Porterhouse steak 1 1/2 to 3 20 to 35 Club steak I to 2 18 to 30 ...
- How To Buy Meats. Part 5. Slow Cooking Meats
- Slow Cooking Meats Boiling Meats Weight Pounds Retail Price Cents per lb. Beef horseshoe piece (end round).. 4 to 8 10 to 16 Beef shoulder clod...
- Ready-Cooked Meats And Market By-Products
- Prepared meats which may be obtained at the grocery or delicatessen shop are not included in the foregoing lists. These chiefly consist of cooked ham and pork loins, dried or chipped beef, meat loaf, ...
- How To Roast Meats
- WHEN the meat comes from the market, after weighing, wipe it thoroughly with a clean cheesecloth wrung out of hot water. Do not wash it. Then compute the time necessary for cooking. Beef, if desired...
- How To Broil Beefsteak
- BROILING is but a method of roasting applied to thin pieces of meat. That is, in broiling or grilling, the steak or chop is exposed to the direct rays of the fire, whether it be coal, gas, or electr...
- How To Cook Pot Roast Of Beef
- HOT ROAST is one of the delicious meat dishes that can be made of the cheaper (not the cheapest) cuts of beef. Perhaps it is not fair to call pot roast a cheap dish, because the prices vary so wide...
- How To Cook Pot Roast Of Beef. Continued
- Braised Beef With Oysters Two pounds of round steak, one cupful of oysters, one cupful of water or stock, one dash of mace, one clove, some allspice, one rounding teaspoonful of butter, two tablespoo...
- How To Casserole Meats
- ONCE upon a time, when I went visiting in a small family, who lived in a small apartment on a small income, I learned the possibilities of casserole cooking, and came home so impressed by its many-s...
- How To Casserole Meats. Part 2
- Casserole Of Beef One recipe for beef in the casserole will serve as a guide for cooking any piece of meat which is not tender enough to be roasted or broiled. Take two or three pounds of round steak...
- How To Casserole Meats. Part 3
- Calves' Hearts A favorite dish in our house is casseroled calves' hearts, which are so tender and well flavored they might almost be palmed off as venison. Fry an onion with a few slices of fat bacon...
- How To Cook Meats
- Planked Beefsteak With Potato Roses The housewife who has never thought of planked steak except in connection with a restaurant will not believe how very simple it is to prepare it until she has trie...
- How To Cook Meats. Part 2
- Meat Loaf With Hard Cooked Eggs Chop one pound each of raw veal and beef with one-fourth pound of salt pork. Add one-half teaspoonful each of thyme and marjoram, or one tablespoonful of poultry seaso...
- How To Cook Meats. Part 3
- Bobtee One pint of cold cooked meat chopped fine, one-half of a small onion, two tablespoonfuls of butter, one cupful of milk, two ounces of bread, eight sweet almonds, three eggs, a dash of salt, an...
- How To Cook Meats. Part 4
- Lamb Souffle Pass two cupfuls of cold lamb through the meat chopper, add a little minced parsley, a small cupful of cream sauce, a dash of onion juice, pepper and salt to taste; two slices of minced ...
- How To Cook Meats. Part 5
- Veal Paprika Take two pounds of loin of veal. Have the veal cut in good-sized pieces. Put a tablespoonful of fat or drippings into the pot. Add two onions sliced, make red with paprika. Let this cook...
- How To Cook Meats. Part 6
- Kentucky Ham Select a small ham. Soak over night if very salt. Then wash thoroughly in cold water, and cover with a layer of baking soda, which is scrubbed into the ham with a brush. Rinse off and tr...
- How To Cook Meats. Part 7
- Ham Trifle Chop one cupful of cold boiled ham, three hard cooked eggs, and five soda crackers. Heat two cupfuls of milk, add to this a good-sized piece of butter, and thicken with one teaspoonful of ...
- How To Cook Meats. Part 8
- Apples Stuffed For Roast Pork Add a bay leaf, one teaspoonful of minced onion, half a teaspoonful of salt, and a little cayenne pepper to two and a half cupfuls of white stock; simmer for twenty minu...
- Desserts
- By Harvey W. Wiley, M. D. THIS is a class of food products which appeal particularly to the taste and are not of any particular value from the nutritional point of view. I do not say this because I...
- How To Make Desserts
- THE first fresh-apple pie of the late summer has a flavor quite unlike those made with winter apples, and its appearance on the table is hailed with gustatory delight by those who are familiar with ...
- How To Make Desserts. Part 2
- Lemon Sticks Make a good paste, using one and one-half cupfuls of flour, sifted with one-fourth teaspoonful of salt, one-fourth cupful of lard and butter, or other shortening, and ice-water enough to...
- How To Make Desserts. Part 3
- Pineapple Turnovers Roll plain paste thin and cut into four-inch squares. Upon each place one rounding tablespoonful of fresh sweetened pineapple drained from the syrup or pineapple preserve. Moisten...
- How To Make Desserts. Part 4
- Bunuelos Mix together one cupful of flour, one and one-half teaspoonfuls of salt, and two teaspoonfuls of sugar. Beat one egg slightly, add three-quarters of a cupful of milk, and combine with dry ma...
- How To Make Desserts. Part 5
- To Prepare A Souffle Tin Select a plain tin mold which will hold two cupfuls. Butter this well. Butter a double piece of thick white paper, and wrap it around the outside of the tin. Allow the paper ...
- How To Make Desserts. Part 6
- Foamy Pudding Sauce One cupful of sugar; two eggs. Beat sugar and yolks together in a bowl, set in boiling water. Then add whites, beaten stiff. Put a small piece of butter and one tea-spoonful of va...
- How To Make Desserts. Part 7
- Coffee Souffle Heat one pint of cold coffee with one tablespoonful of gelatine and one-half cupful of sugar. Pour onto the slightly beaten yolks of two eggs, cook over water until thickened. Remove f...
- How To Make Desserts. Part 8
- Grapefruit Cocktails Shred the pulp of three large grapefruit, carefully rejecting all the white membrane, and place in a china bowl, adding four heaping tablespoonfuls of powdered sugar, four or fiv...
- How To Make Desserts. Part 9
- Jellied Oatmeal Place three cupfuls of water and one of milk in the upper part of the double boiler, add a pinch of salt, and when boiling, stir in two cupfuls of oatmeal; cover closely and cook for ...
- How To Make Desserts. Part 10
- Strawberry Charlotte Mash one box of prime berries through a colander, add two-thirds of a cupful of powdered sugar, and stir until it is dissolved. Soak a half-box of granulated gelatine in a half-c...
- Salads
- By Harvey W. Wiley, M. D. THE salad has almost the same relation to the last part of the dinner that the soup has to the first. In other words, the salad should not be so much a food as a condiment...
- A Chapter Of Salads
- Jellied Chicken And Egg Salad Cook one and one-half cupfuls of chicken stock or water with one finely chopped onion, one chopped red pepper, one teaspoonfnl of salt, and one tablespoonful of Worceste...
- A Chapter Of Salads. Part 2
- Potato And Tomato Salad Cut four cold boiled potatoes into cubes; and two tomatoes into eighths. Thoroughly mix the potatoes with three tablespoonfuls of oil, one tablespoonful of vinegar, one tables...
- A Chapter Of Salads. Part 3
- Pineapple Salad Cut into strips three slices of Hawaiian pineapple and one canned red pepper. Place on ice until time of serving, then place on heart leaves of lettuce, and partially cover with cream...
- A Chapter Of Salads. Part 4
- Pond Lily Salad Remove the shells from four eggs cooked hard and around the center of each egg, with a small, sharp knife, cut deep a zigzag line. Separate the egg, following the line marked, which w...
- A Chapter Of Salads. Part 5
- Mayonnaise Dressing Beat the yolk of one egg in a cold dish with a silver or wooden fork. Add one cupful of oil, drop by drop, beating thoroughly. When it begins to thicken it may be thinned with lem...
- Potatoes And Other Vegetables
- By Harvey W. Wiley, M. D. THE function of the potato and other vegetables is two-fold. The potato is hardly a succulent vegetable, but green corn, green peas, green beans, radishes, tomatoes, and s...
- How To Cook Potatoes
- THE best way to cook potatoes is to bake them in their jackets in an oven of 450 degrees to 500 degrees Fahrenheit. This seems like a high temperature, but the potato inside does not get hotter than...
- How To Cook Potatoes. Part 2
- Boiled Potatoes Scrub the potatoes, scrape them if desired, and put in hot water. Boil until tender. If the potatoes are old and have become dry by evaporation it is sometimes wise to soak them for a...
- How To Cook Potatoes. Part 3
- Stuffed Potatoes Bake the potatoes, and when they are done, take out of the oven, cut them in halves, and scoop the potatoes out of their jackets. Mash them until they are smooth with milk, butter, p...
- How To Cook Potatoes. Part 4
- Potatoes Rissolees New potatoes, or old ones which are cut down to the size of new ones, may be treated as follows: Fry in deep fat until a golden brown, sprinkle with salt, and place in a pan; set i...
- How To Make Jellies And Preserves
- HOUSEKEEPERS have always found difficulty in making certain fruit juices jell - some, such as those of the ordinary summer strawberry, raspberry, and other oversweet or overripe fruits, because ...
- How To Make Jellies And Preserves. Part 2
- Rhubarb Jelly Rhubarb is almost unknown in Florida, where the experiments were made, yet two or three trials with it proved satisfactory - equal amounts of citron-melon and rhubarb were cut into smal...
- How To Make Jellies And Preserves. Part 3
- Dried Citron For Cakes, Mincemeat, And Confections To dry in large pieces, quarter the melon, peel off outer rind, and remove seeds. For one medium-sized melon, dissolve three lumps of alum, each the...
- How To Make Jellies And Preserves. Part 4
- Crab Apple Jelly Remove stems and wash fruit. Cut out all imperfect parts and the blossom end; divide into quarters, but do not pare. Put into the kettle with half as much water, by measure, as fruit...
- How To Make Jellies And Preserves. Part 5
- Barberry Sauce To one quart of barberries add a pint of water and cook one hour; then add three-fourths of a quart of sugar, and boil fifteen minutes longer. Barberry Preserve Barberries may be pre...
- How To Make Jellies And Preserves. Part 6
- Pear And Cranberry Jam Take two parts of pears and one part of cranberries, run through a chopper and cook as above, adding the peel of an orange to each quart of pulp. Honeyed Gooseberries Remove ...
- How To Cook Vegetables
- N the cooking of vegetables nutritive value and digestibility need not be sacrificed when a method is used which secures the best flavor and a palatable result. First one should understand that the fr...
- How To Cook Vegetables. Part 2
- Peas Peas should be shelled and the shells put in a saucepan and covered with boiling water. Cook for thirty minutes, drain and put the shelled peas into this water; add a very little sugar, if liked...
- How To Cook Vegetables. Part 3
- Lentil And Mushroom Cutlets Prepare a quart of lentils as in the recipe for baked lentils. Add to them half a pound of fresh mushrooms, previously cooked in their own liquor, and lightly flavored wit...
- How To Cook Vegetables. Part 4
- Roast Nut And Barley Loaf Make a brown sauce with two tablespoonfuls of olive oil, one-half of a cupful of browned flour, and use water or vegetable stock for thinning; chop one large onion fine, and...
- How To Cook Vegetables. Part 5
- Mushrooms Baked Under Glass Pare the mushrooms and cut off the stems. Put thin slices of toast, browned only on the underside, on the nappies which come with the bells. Saute the mushrooms very delic...
- How To Cook Vegetables. Part 6
- Tomatoes A La Tom Cook slowly three slices of bacon diced. Remove the veins and seeds from four green peppers and cut in small pieces. Peel four medium-sized onions and cut in small pieces. Add the p...
- How To Cook Vegetables. Part 7
- Belgian Corn Fritters To one can of corn add the beaten yolks of two eggs and one cupful of flour which has been sifted with one teaspoonful of baking powder, two teaspoonfuls of salt, and one-third ...
- How To Cook Vegetables. Part 8
- Mock Pork Mock pork requires squash, but the white, summer variety. Select a nicely shaped, large squash. Be sure not to get one that looks at all yellow, for if you do it will have to be peeled, whi...
- How To Cook Vegetables. Part 9
- Summer Hot Pot Select medium-sized tomatoes which are just ripe, but nothing more, for they must be quite solid. Dip in scalding water, to loosen their skins: peel, and cut into quarters or halves, a...
- How To Make Pickles
- ALMOST every one who has made brine pickles has had the maddening experience of having them turn soft. In factories this has caused much loss of money - in Michigan, for example, the loss from this ...
- How To Make Pickles. Part 2
- Tiny Cucumbers Or Gherkin Pickles Select one hundred very small prickly cucumbers or gherkins, of uniform size, and cover them with cold water. In an hour drain and turn them into a large crock. Add ...
- How To Make Pickles. Part 3
- Stuffed Green Peppers (Or Mangoes) Cut the tops from the peppers (or mangoes), remove the seeds, and cover both the tops and the peppers with a brine strong enough to hold up an egg, then leave them ...
- How To Make Pickles. Part 4
- Yellow Egg Tomato Sweets In the morning, scald quickly, and peel six pounds of tomatoes. Cover them with one quart of water mixed with one pint of vinegar and one tablespoonful of salt, and let it st...
- Ice Cream And Cake
- By Harvey W. Wiley, M. D. FROM a nutritive point of view, both ice cream and cake are valuable foods. They are somewhat of the same nature, namely, largely sugars. Ice cream, however, contains quit...
- How To Make Frozen Desserts
- THE parfaits, mousses, and biscuits (pronounced, in French, biskwee) are particularly practical desserts, as they need no stirring during the freezing process. Taken as a whole there are perhaps n...
- How To Make Frozen Desserts. Part 2
- To Remove From The Mold Wash the mold in cold water, remove all brine, and wipe perfectly dry. Remove cover and paper. Invert the mold on a flat dish, and if the room is warm it should slip out comfo...
- How To Make Frozen Desserts. Part 3
- Pineapple Mousse To one cupful of pineapple syrup, heated, add one tablespoonful of gelatine softened in one-fourth of a cupful of cold water, one cupful of sugar, and two table-spoonfuls of lemon ju...
- How To Make Frozen Desserts. Part 4
- Chocolate Or Coffee Frappe Make chocolate or cocoa as if for a beverage, add to four cupfuls one cupful sugar, one teaspoonful of vanilla, and one cupful of strong clear coffee. Freeze in a freezer o...
- How To Make Frozen Desserts. Part 5
- Coffee Ice Cream Scald, in a double boiler, one pint of milk with one-half cupful of dry coffee. Strain onto three slightly beaten eggs, one cupful of sugar, and one-fourth teaspoonful of salt. Retur...
- How To Make Cake
- N cake-making, correct measurements are particularly necessary. Good judgment and experience have taught some cooks to measure by sight, but the majority need accurate guides. Use standard measuring c...
- How To Make Cake. Part 2
- Mysteries Of Baking Much, after all, depends on the baking. Many a promising cake has been ruined in the oven because there must be so much left to individual judgment. There are no hard-and-fast rul...
- How To Make Cake. Part 3
- Peter Pans One-half cupful of equal parts of butter and lard, one-half cupful of dark brown sugar, one egg, well beaten, one-half cupful of Porto Rico molasses, two-thirds cupful of slightly soured m...
- How To Make Cake. Part 4
- Scotch Cookies Two and one-half Cupfuls of rolled oats, two and one-half cupfuls of flour (leaving out one-half cupful for rolling), one cupful of sugar, two eggs, three tablespoon-fuls of milk, thre...
- How To Make Cake. Part 5
- Chocolate Gingerbread Place in a mixing bowl half a cupful of molasses, one tablespoonful each of melted lard and butter, half a cupful of brown sugar, half a teaspoonful of ground cinnamon, a quarte...
- How To Make Cake. Part 6
- Date Cookies Have ready a cupful of sugar, half a cupful of butter, half a teaspoonful of baking powder, two cupfuls of flour, the yolk of an egg, a cupful of chopped dates, and enough milk to moiste...
- How To Make Cake. Part 7
- Coffee Squares Cream one-half cupful of sugar with the same quantity of butter, adding one well-beaten egg, half a cupful of strained black coffee, a pinch of salt, half a cupful of milk, and two tea...
- How To Make Cake. Part 8
- Valentine Cakes Cream half a cupful of butter with two cupfuls of sugar and add one cupful of sweet milk, alternately with two cupfuls of flour mixed and sifted with two teaspoon-fuls of baking powde...
- How To Buy Coffee
- WHEN practically all coffees were sold as either Java or Java and Mocha, the housekeeper was perfectly satisfied. She knew exactly what it was she wanted, and expected to get it at whatever price su...
- How To Buy Coffee. Continued
- These are the growths of really fine coffees. There are of course, Segundas, or second grades, many of which drink well, but we are considering only the fancy types. Blends composed of Bogota together...
- How To Make Coffee
- The best method of brewing coffee, as determined by the Better Coffee-Making Committee of the National Association of Coffee Roasters, after thorough experiment, and correspondence with experts, inclu...
My Books
