books



previous page: One Hundred And One Practical Non-Flesh Recipes | by Margaret Blatch
  
page up: Cook Books
  
next page: Mrs. Rorer's Vegetable Cookery And Meat Substitutes | by Sarah Tyson Rorer

The Laurel Health Cookery | by Evora Bucknum Perkins



For the preparation of non-flesh foods in palatable and attractive ways. In its preparation, I have purposed to make the book practical, avoiding technicalities and to some extent conventionalities, and have endeavored to "meet the people where they are" by not being extreme or radical and at the same time to make principles of truth so clear that many will be won from "the indulgence of appetite, which places them in such a condition of health that there is a constant warring against the soul's highest interests."

TitleThe Laurel Health Cookery
AuthorEvora Bucknum Perkins
PublisherThe Laurel Publishing Company
Year1911
Copyright1911, Evora Bucknum Perkins
AmazonThe Laurel Health Cookery
The Laurel Health Cookery
-Introduction
Several years ago as I was leaving Washington after giving a course of demonstration lectures in hygienic cookery, I was impressed with the thought that a cook book (which my friends had been urging m...
-General. Cooking Utensils, Their Uses And Care
A Good housekeeper without perfected kitchen conveniences is as much of an anomaly as a carpenter without a plane, a dressmaker without a sewing machine.-Anonym. What would we think of the farmer ...
-Things To Do Beforehand
Wash potatoes and keep in stone crock in cool place. Have beans, peas and lentils looked over. Have English currants washed and dried, in jars. Have seeded raisins stemmed. Have peanuts an...
-Economy - Getting Good Ingredients
Gather up the fragments that remain that nothing be lost. John 6:13. True economy consists in using all of a good material, rather than in buying an inferior quality. It is poor economy from a...
-More Best Practices
All foods that are suitable should be used uncooked. They are more nourishing and consequently more satisfying. Foods containing starch should not be eaten raw. Next to wholesomeness, make taste...
-Common Measurements
Flour is always sifted once before measuring and is laid into the measure lightly with a spoon to just level, without being shaken down; when measured otherwise, results will not be correct. The me...
-Learn About Flavorings
If we heed the injunction of the wise man to eat for strength and not for drunkenness, we will exclude the burning, irritating condiments from our dietary, since they by causing a feverish state of th...
-Flavoring For Sweets
Steep peach leaves in water for almond flavor. Finely-ground coriander seed is a delightful and not unwholesome flavoring. It is cheaper to buy the seed by the pound. A half pound will go a long wa...
-How To Make Salad Flavorings
To flavor lemon juice for cooked or uncooked dressings, take to each three tablespns. of lemon juice and one of water, a slice of onion, a bay leaf, and 1/4 teaspn. of celery seed or 1 tablespn. of ch...
-How To Make Garnishings
The saying that some people eat with their eyes is true to a great extent of all of us. I believe that the veriest savage would better enjoy his dinner, however rude, if somewhere there were tucked ...
-How To Make Garnishings. Continued
Potato Balls Potatoes may be cut into balls with a vegetable scoop, boiled until just tender, not broken, drained, sprinkled with chopped parsley and used for garnishing a true meat dish. Eg...
-What To Use For Colorings
Pokeberry-Carmine Cover berries with water, boil till the skins break, strain, add 1 cup of sugar to each pint of juice; boil, bottle, seal. For Red, cook strained tomato to a thick pulp; or slice ...
-Arrangement And Garnishing Of Salads
The arrangement and garnishing of salads depends largely upon individual taste and skill in the use of things at hand, and is a matter of importance. The garnish should be a suitable one and should...
-Fruits-Fresh
Man has always thrived as he has eaten freely of fruits. -H. Irving Hancock. The best food on this planet is ripe fruit. The healthiest people on the globe are the fruit eaters of tropical count...
-Apples
The apple, of which there are said to be over 2000 varieties, has no equal as an all-round fruit; but it is at its best just pared and eaten raw. It requires thorough mastication both for digestion ...
-Bananas
The fact that the banana is a serious cause of indigestion when just turned yellow is quite generally understood, and fruit eaters now buy them and keep them until they become not just soft, but mello...
-Currants
Currants Wash, drain, serve on the stems plain or around a mold of sugar (made by pressing not too dry powdered or granulated sugar into a small glass, and unmolding in the center of the plate), or...
-Dates
Dates And Nuts Serve dates piled on a dessert plate with halves of nuts around, or on individual dishes with a spoonful of any desired nut butter or meal in the center of the dish. Dates And...
-Grapes
There is perhaps no fruit more highly recommended than the grape. One says: It is safe to say that the juice of no other fruit or vegetable so strikingly resembles blood in its composition as the unf...
-Grape Fruit
Grape Fruit Cut in halves crosswise, remove seeds with sharp pointed knife, and separate the pulp from the bitter membrane between the sections. Serve one half to each person in peel or small glass...
-Olives
When properly prepared, olives like nuts supply the place of butter and flesh meats. Oil as eaten in the olive is far preferable to animal oil or fat. It serves as a laxative. Its use will be found b...
-Oranges
The one thing that quickest revives a human being is orange juice.-Dr. Paul Edwards. The orange is a fruit that is distinctly health-giving. Orange juice aids greatly in reducing the amount of p...
-Peaches
Ripe mellow peaches are incomparable both for health and palatability. They are equally good both for grown people and children, though one writer says the ripe mellow peach is really the child's fru...
-Pineapples
The pineapple is another of the universal favorites and deservedly. Its delightful flavor is unequaled and the fresh juice contains bromelin, a remarkably active principle which aids digestion both in...
-Shredded Pineapple
Use only choice large well ripened sound pineapples. Wash and drain; give the crown a twist with the hand, when it will come out easily if the fruit is ripe. Set the pineapple on a board and with a la...
-Raspberries
Raspberries-Red When necessary to wash, have cold water in a deep pan and turn the berries in, not more than a quart at a time. (Do not pour the water over the berries as that bruises them.) Rinse ...
-Strawberries
The perfect way to serve strawberries is the French-with the hulls on, without washing. Pass sugar with them, or pile the berries around a mold of sugar on individual plates, or, set a dainty cup or g...
-Watermelon
The flavor of watermelon is better if cooled in water instead of on ice. To serve cut the melon in halves across and cut off pieces from the ends so that they will stand. Serve the pulp by spoonfuls, ...
-Wild Berries
Gooseberries Nice large ripe gooseberries are most enjoyable right from the bushes. Blackberries Wild blackberries are sweeter and finer flavored than cultivated ones and eaten in small q...
-Fruits-Cooked. Apples
Baked Quarters Of Apples Wash, quarter and core but do not pare apples; lay cut side down in pudding dish, pour very little if any water over, cover close, bake until tender. Remove cover and dry o...
-Apple Sauce
Select nice tart apples; wash, drain, cut out the blossom end of each so that the little black particles will not get on to the fruit. Pare as thin as possible. When all are pared, cut into quarters, ...
-Lemon Apples, Orange Apples, And Others
Core and pare nice large perfect apples. Place in the core space sugar with a little grated lemon or orange rind. Sprinkle outside of apples with sugar and turn a little lemon juice over for Lemon Ap...
-Cooked Banana Recipes
Stewed Bananas Slice bananas, stew with a little sugar water and a trifle of ground or crushed anise seed tied in a piece of cheese cloth. Prunes may be flavored the same. Bananas In Butter ...
-Baked Bananas
The simplest way to bake bananas is in the skins. It takes just 20 m. in a moderate oven. To eat, strip a piece of skin about an inch wide from the top side and partake of the baked fruit from the rem...
-Cooked Cranberry Recipes
Cranberries Cranberries are said to promote digestion and purify the blood. There is no question but they are a desirable fruit and should be used freely in their season. Stewed Cranberrie...
-Baked Quinces Recipes
Baked Quinces-Delicious Wash, pare, halve, core. (Save skins and cores for jelly). Cover with a large quantity of thin sugar and water syrup. Bake covered, basting often and turning occasionally un...
-Cooked Rhubarb Recipes
Rhubarb Rhubarb is not a fruit but the stalk of the plant and as its acid is oxalic, it is a somewhat questionable article of diet. At all events it should not be used freely. Stewed Rhubarb...
-Stewed Dried Fruits
The flavors of dried fruits are more natural and delicate with prolonged soaking and short (if any) cooking. Choice dried apples and apricots are especially enjoyable soaked over night or longer witho...
-How To Can Fruits
The best quality of aluminum is the ideal material for the preserving kettle; but granite, porcelain or earthenware may be used. Thorough sterilization of the jars or cans is one of the most import...
-To Can Solid Berries
Cherries, whortleberries, red and black currants and all berries that do not crush easily may be put into the kettle in layers with sugar (never more than 1/2 pt. of sugar to 2 qts. of fresh fruit and...
-How To Can Peaches
Wash peaches, rubbing well, drain, pare as thin as possible and drop into cold water to keep them from turning dark. If the peaches are very ripe, put a few at a time into a wire basket and plunge int...
-How To Can Pears
1 rounded qt. (8 or 9) pears in halves 1/2 - 1/3 cup sugar 1 tablespn. lemon juice 1 - 1 1/2 cup water Finish the same as peaches. The lemon juice gives character to the pears. I once h...
-How To Can Quinces and Sweet Apples
6 qts. quinces in eighths 5 qts. water 6 qts. sweet apples in quarters 4-6 cups sugar Cook quinces in water until tender, remove with skimmer; cook apples in same water, remove apples, measure w...
-How To Can Strawberries
Also red raspberries and all delicate berries. For each 2 qts. of hulled berries (just enough to fill one quart jar), use 1 cup of granulated sugar. Put a layer of berries into an earthen or granit...
-How To Can Pineapple
1/4 - 1/3 cup sugar, 3/4 cup water 1/2 - 1 tablespn. lemon juice, 1 pt. pineapple Prepare pineapple as for fresh pineapple, put into stone jars or earthen vessels with layers of sugar; stand in ...
-How To Can Rhubarb
Rhubarb--cooked Put stewed rhubarb into jars as soon as it boils up well. Rhubarb Without Cooking for pies A reliable method which gives the natural flavor. Wash rhubarb and cut into i...
-How To Can Watermelon Rind or Citron
Pare off the thin green rind, cut into pieces I in. square, or into strips, stand in cold water for two or three hours, changing the water occasionally; drain thoroughly, make syrup of 1 pt. water to ...
-How To Can Tomatoes
Select only perfectly fresh, well ripened tomatoes, wash and drop into kettle of boiling water, remove with skimmer, drop into cold water, peel, leave whole or slice. Boil well and put into jars the s...
-More Canning Recipes
Cranberries and Sweet Apples 1 qt. cranberries, 1 1/2 qt. sweet apples in quarters 2/3 qt. cold water, 3/4 - 1 cup sugar Cook sugar, water and cranberries together, until the cranberries begi...
-How To Can Fruit Juices
Begin with the earliest fruits and can some of the juice of each kind through the summer until you come to grapes and apples in the autumn. When diluted with water, these juices are delightful beverag...
-How To Can Grape Juice
Concords or some of the dark purple grapes are the richest and most satisfactory for juice. Pick the grapes from the stems, wash and drain, put into a preserving kettle without water, cover and put on...
-Combinations of Fruits for Canning
Red or black raspberries with currant juice. Red or black raspberries with cherries. Plums with sweet apples. Currants or currant juice with pineapple. Orange, strawberry and pineapple jui...
-How To Can Jellies
Because of the large proportion of sugar required in jellies it is not best to use them freely. Fruit for jelly should always be a little underripe and should not be picked just after a rain. Combi...
-How To Make Currant Jelly
Wash and drain currants. They are usually left on the stems but strain more easily if stemmed. Crush the berries, a few at a time and throw into the preserving kettle. Do not add any water. Set on bac...
-How To Make Apple Jelly Recipes
Jelly of Apple Parings and Cores Measure skins and cores by pressing firmly into the measure. Add 1/3 (no more) as much water as of fruit-you will think it is not enough. Boil 20 m., stirring often...
-Elder-berry and Apple Jelly
Cook elder-berries with 1/2 cup of water to each quart of berries. Strain and combine with apple juice in the proportion of 1/3 elderberry juice to 2/3 apple juice. Use 3/4 - 1 pt. of sugar to each pi...
-How To Make Cranberry Jelly Recipes
Cranberry Jelly Use one cup of water to each 4 qts. of cranberries; cook until the berries are tender, strain and use equal quantities of sugar and juice. Boil the juice 10 - 12 m., add the sugar h...
-More Jelly Recipes
Blueberry Jelly If berries are very dry, add a little water, heat, strain; use 1/2 - 3/4 as much sugar as of juice. Blueberry Jelly No. 2 4 qts. berries, 1 cup water; cook and strain, add...
-How To Make Jam Recipes
Raspberry and Currant Jam Take 3/4 their weight of sugar to berries. Mash berries in kettle over fire, add 1 pt. currant juice to each 2 qts. of berries, cook until thickened, 40-45 m., stirring an...
-How To Make Apple Butter Recipes
Melrose Apple Butter 7 lbs. pared, quartered and cored apples, 3 lbs. molasses sugar if obtainable, if not, dark brown sugar. Put apples and sugar in layers in a kettle, cover tight, let stand 12 h...
-How To Make Ripe Cucumber Pickles
Pare and seed cucumbers and cut into eighths if large. Soak over night in lemon juice and water; in the morning drain, add to hot syrup and boil until soft; skim out of syrup and put into jars standin...
-How To To Dry Blueberries
For buns, puddings and cakes. 1 qt. berries 1/3 - 1/2 cup sugar 1 teaspn. water Mix, heat in preserving kettle until juice begins to exude. Spread on buttered plates, dry carefully, stirring often....
-How To Can Vegetables
While vegetables require a little more care than fruit in canning, if they receive that care one will be rewarded with nice fresh canned vegetables, free from harmful preservatives, all through the wi...
-How To Dry Vegetables
Corn Boil corn 2-5 m., score down the center of each row of grains with a sharp knife. With a large sharp knife cut off the thinnest possible layer from each two rows, then with a dull case-knife ...
-How To Make Soups
The more liquid there is taken into the stomach with the meals, the more difficult it is for the food to digest, for the liquid must first be absorbed.' Consequently, the most perfect hygiene in t...
-How To Make Nut Bouillon Soup
1 1/2 tablespn. raw nut butter, 2 - 3 1/2 teaspns. browned flour 3-4 tablespns. chopped onion, 1 - 1 1/4 teaspn. salt 1/2 cup strained tomato, 1 qt. water Rub the nut butter smooth with part ...
-How To Make Vegetable Consomme Soup
Vegetable Consomme With or without 2-3 tablespns. raw nut butter or soup stock. 1-2 large onions, sliced 1/4 cup dried celery tops pressed down, 2 large bay leaves, 2 large tomatoes or 1/2 -...
-How To Make Soup Stock
White Stock 1/4 cup raw nut butter or meal, 1 large onion, sliced 1 1/2 level teaspn. celery salt or seed, 1/4 level teaspn. powdered sage 1/8 level teaspn. thyme, 1 medium bay leaf, 1 1/2 - ...
-How To Make Vegetable Soup Stock
1/4 cup each beans and split peas, 1 each medium onion and carrot, sliced 1 stalk celery or 1/4 cup celery tops or 1/4 teaspn. celery seed or salt 1-2 tablespns. chopped parsley, 1/8 level teaspn. ...
-Soup Broth Recipes
Tomato Broth 1 qt. stewed tomato salt 1 onion, sliced 1 pt. water 1 bay leaf Simmer all together about 20 m., strain and add water for 1 1/2 qt. of broth. Use plenty of salt. This broth ma...
-Some Soup Recipes
Nut French Soup 2 tablespns. raw nut butter, 1 large bay leaf 2 cups stewed tomato, 1/4 teaspn. powdered sage 6 cups water, 1/4 teaspn. thyme 1/2 tablespn. browned flour, 2 1/2 - 3 teaspns...
-How To Make Onion Soup Recipes
Onion Soup Simmer sliced onions in butter without browning; add water, boiling, cook until onions are tender, thicken slightly with flour, rub through colander, add salt and a little browned flour,...
-How To Make Vegetable Soup Recipes
Vegetable Soup No. 1 1 cup each carrot, turnip and parsnip in small pieces 2 cups each onion and celery 1/2 cup rice 2 tablespns. raw nut butter 2 qts. boiling water salt Cook all excep...
-How To Make Tampa Bay Soup
1 tablespn. oil 1 - 1 1/4 qt. water 1 tablespn. flour 1/2 cup sliced okra 1/2 tablespn. browned flour 1/2 cup sliced onion 1 cup boiling water 1/2 cup trumese in dice 1 cup stewed tomato 1...
-How To Make Mother's Soup
1 qt. clean wheat bran pressed down in the measure 3 qts. boiling water 2 large onions, sliced or chopped 1/4 cup grated carrot 1 bay leaf 1-2 tablespns. browned flour 1/2 cup chopped t...
-How To Make Bean Soup
Put the beans into boiling water and cook rapidly until the skins begin to break, then simmer until tender and well dried out. The longer and more slowly the beans are cooked the richer the soup will ...
-How To Make Swiss Lentil Soup
1 pint lentils 2-4 tablespns. browned [flour] 1 large onion salt Cook lentils and sliced onion together until lentils are tender and well dried out, rub through colander, add the browned flour ...
-How To Make Pea Soups Recipes
Chick Peas Soup Make the same as bean soup (except that peas require longer cooking), or cook in consomme. . Very rich in flavor. Canadian Peas Soup Cook whole ripe peas with onion and a ...
-How To Make Cream And Milk Soups
Cream soups do not necessarily contain cream, though the addition of a little improves their flavor. The simplest ones consist of milk thickened to the consistency of very thin cream, salt, and a v...
-Cream And Milk Soup Recipes
Cream of Asparagus Cook tougher parts and rub through colander. Throw cooked tips in last unless desired for some other dish. The very toughest parts only make a nice, delicate flavored soup. This ...
-How To Make Cream of Rice Soup
1/2 cup rice 1 3/4 pt. milk 1 1/2 teaspn. salt 1 1/2 cup cream 1 1/2 pint water Cook rice with salt and water in a double boiler or in a pan in the oven until the water is absorbed, add the m...
-How To Make Cream of Corn Soup
1 pt. canned or grated corn to 3 pts. rich milk, 1 level tablespn. only, of flour, a very little salt. Do not let soup stand long before serving. A little onion improves the flavor. If fresh corn is u...
-How To Make Tomato Cream Soups
Tomato Cream Soup 1 qt. rich milk 1 cup strained tomato 1-1 1/2 tablespn. flour 1 teaspn. salt Heat milk, thicken with flour, add tomato, then salt; serve hot. Cream of Tomato Soup ...
-How To Make Potato Soup Recipes
Sister Cooley's Brown Potato Soup 1 pt. of potato, in small pieces, cooked, mashed and well beaten, 3 tablespns. butter and oil mixed, 4-6 tablespns. chopped onion, 2 or 3 teaspns. browned flour, 1...
-How To Make Brazil Nut Soup
1/2 lb. (1 large cup) ground Brazil nut meats 1 - 1 1/2 pt. water 1 cup chopped onion 1 1/2 cup finely-sliced celery (crushed stalks of celery may be used) 2 cups milk Salt Cook ground nuts i...
-How To Make Mayflower Soup
3 level tablespns (1/4 cup) raw nut butter or meal 1 cup each tomato, onion and corn 2 cloves garlic 1 tablespn. butter 1 - 1 1/2 tablespn. flour 1 qt. milk salt 1/2 teaspn. celery salt ...
-How To Make Vegetable Soup With Milk
1 1/2 tablespn. oil, or 2 tablespns. melted butter 4 tablespns. finely-sliced celery 2 1/2 tablespns. chopped cabbage 2 1/2 tablespns. chopped carrot 2 medium sized onions sliced thin scant 1/2, cup s...
-How To Cook Oyster Plant Soup
Milk Stew of Oyster Plant Cook 1 qt. of sliced oyster plant in a small quantity of water. Add salt when nearly tender; drain, add rich milk to liquor to make 1 qt. Pour over oyster plant, heat, add...
-How To Make Oyster Bay Soup
1 qt. sliced oyster plant (about 20 roots, 3 bunches or less) 1 - 1 1/2 pt. chopped cabbage 1 pt. milk 1/4 - 1/2 pt. cream 1 - 1 1/2 tablespn. flour 2 - 2 1/2 teaspns. salt 1/2 - 1 teaspn. olive...
-How To Make Bisques
Bisque of Corn 1 pt. corn 1 - 1 1/2 tablespn. butter 2 1/2 pts. water 1/2 - 3/4 cup cream, whipped 1 tablespn. flour Heat butter, add flour, then hot water; stir into corn with salt; heat,...
-How To Make Milk And Tomato Bisque
Milk And Tomato Bisque 1 pt. chopped cabbage 1 qt. stewed tomatoes, strained 1 pt. milk 1 tablespn. flour 1 tablespn. butter 1/2 cup cream 2 teaspns. flour salt Cook cabbage 20-25 m., i...
-How To Make Nut And Tomato Bisque
Nut and Tomato Bisque 1/3 cup roasted nut butter 3 cups water 1 cup rich strained tomato salt Stir butter smooth with tomato, add boiling water, heat and add plenty of salt. This soup require...
-How To Make Chowders
Many of the chowders are almost a full meal in themselves. I can think of no luncheon more delightful than a nut chowder with finger croutons, beaten biscuit or whole wheat wafers, with fruit or oth...
-How To Make Seashore Corn Chowder
1 pt. to 1 qt. milk 1 pt. water 1 pt. corn grated or chopped 2-3 tablespns. oil or melted butter 5 small onions sliced 1 qt. potato in small pieces (not slices) soups 95 Heat oil (witho...
-How To Make Nut Chowder
2-3 tablespns. raw nut butter 1 medium onion, sliced fine 1/2 cup carrot in small pieces (fancy shapes if convenient) 1/2 cup finely-sliced celery 1 cup stewed tomato 1 cup nutmese, shredded or in ...
-How To Make Oyster Plant Chowder
1 1/2 tablespn. oil or butter 1 large onion, sliced 1 pt. potato, in small pieces 1 pt. oyster plant, partly cooked 1 1/2 pt. water (including that in which the oyster plant was cooked) 1 1/2 pt...
-How To Make Purees
The term purée, as used in this connection, means a thick soup of ingredients rubbed through a fine colander. Thicker purees of cooked nuts, fruits, legumes or vegetables are served as true meat dis...
-How To Make Split Peas Puree
1 cup split peas 3-4 tablespns. raw nut butter 1/2 large bay leaf a few celery tops or 1/4 teaspn. celery seed in piece of muslin a pinch of sage 1 small onion, sliced salt water 1 tablespn. but...
-Puree of Sago
1/4 cup sago 1 pt. water 1/4 small bay leaf 1 large stalk of celery, crushed, or a few celery tops 1 medium onion, sliced a sprig of parsley 1 1/4 - 1 1/2 pt. milk salt yolk of 1 small egg ...
-How To Make Our Famous Soups
This is the list of soups, made from left-overs, for which people most often ask our recipes. They are from a small institution, with a family of from twenty-five to thirty members. The cream is...
-How To Make Fruit Soups
Served with nuts, nut wafers or popped corn, are very refreshing often, for luncheon or supper. And when something must be served in the evening, those not too tart, may be served with cocoanut cri...
-How To Make Strawberry and Pineapple Soup
1/3 - 1/2 cup of sago or 1/4 - 1/3 cup of tapioca 2 1/2 cups strawberry juice 1 1/2 cup pineapple juice 1/4 cup lemon juice sugar, if necessary salt Put sago or tapioca into the inner cup of a d...
-How To Make Cherry Soup
1/4 cup tapioca, 3 cups water, 1 pt. juice from dark red canned or stewed cherries. Flavor with oil of lemon or orange rind if desired. May add some of the cherries just before serving. Sea Moss...
-Soup Garnishes And Accompaniments
Croutons Of all the accompaniments to soups, croutons (crusts of bread) are perhaps the most desirable as well as most practical. To make them, cut slices of bread, not too fresh, into any desired ...
-How To Make Cream Soup Balls
1 large tablespn. oil 1/2 cup pastry flour 1 cup boiling water 3/8 teaspn. salt (parsley may be omitted) 4 tablespns. finely-sliced celery, or 1/4 teaspn. celery salt 2 teaspns. chopped parsley ...
-How To Make Royal Paste
Beat together 4 eggs, 1/2 cup thin cream, 1/2 teaspn. salt. Pour into oiled tin, place in pan of water; bake slowly until firm. Turn from molds at once. When paste is to be cut into fancy shapes wi...
-How To Make Noodles
I have had equally good success with all three of the following combinations:4 eggs, salt, 1 3/4 - 2 cups bread flour. (Always use bread flour.) 3 eggs, 2 tablespns. water, salt, 1 teaspn. melted butt...
-Entrees And Breakfast, Luncheon And Supper Dishes
Entrées are the dishes served between any of the regular courses, one writer says. Another, Entrées-a conventional term for side dishes.' Entrees proper may or may not have a large proportion of st...
-Croquettes
Egg for dipping croquettes should be slightly beaten with a pinch of salt and 1 teaspn. to 1 tablespn. of water to each egg. The whites of eggs alone (beaten just enough to mix with the water), als...
-How To Make Croquette Sauce
To be used with different additions. 1-2 tablespns. butter 1 cup hot milk 2 - 2 1/2 tablespns. flour 3/4 - 1 teaspn. salt 1 teaspn. grated onion may be used when suitable and also 1 egg, but ...
-How To Make Croquettes Recipes
Corn Croquettes 1 pt. grated corn, (or 1 can of corn well drained) 1 pt. stale bread crumbs 2 tablespns. flour. 1 egg salt Mix, shape, bake. These croquettes may be breaded only. They m...
-How To Make Rice Croquettes
Rice Croquettes-cold boiled rice Add 2 or 3 tablespns. milk to 2 cups cold boiled rice. Heat in double boiler until softened; then add 1 tablespn. butter, 1 beaten egg and salt. Cream may be used i...
-How To Make Oyster Plant Patties
1 pt. cooked pulp of oyster plant 2 tablespns. cream, with oyster liquor to make a large half-cup (or 1 tablespn. butter with milk and the liquor) 2 eggs, or about 1/4 cup cracker crumbs salt...
-How To Make Asparagus en Croustade
Cut the top crust from gems baked in flat oblong, or round gem pans, and remove the soft inside part. Warm in oven. Have ready one cup hot cooked asparagus tips. Sauce 3 tablespns. butter 3 cups...
-How To Make Cutlets Recipes
Vegetable Cutlets Grate or grind carrots; cook, salt, drain. Cut young tender string beans into small pieces and cook in salted water. Mix with nicely seasoned mashed potato, add grated onion, a tr...
-How To Make Corn Cake Recipes
Corn Cakes Mrs. George S. Hopper 1 can corn, chopped (or 1 pt. fresh grated) 1 egg 1 cup milk 7 - 7 1/2 level tablespns. cracker crumbs or enough to thicken Bake in thick cakes on gr...
-How To Make Oyster Plant Griddle Cakes
1 cup mixed rich milk and oyster plant broth 2 level tablespns. flour 1 1/2 cup oyster plant cooked in slices 1 egg-salt about 1/2 cup rolled cracker Bake on hot buttered griddle on stove or top...
-How To Make Custards Recipes
Celery Custards 2 eggs 1 tablespn. melted butter 1 cup milk 1/2 tablespn. chopped onion 3/4 cup fine cut celery 1/2 teaspn. salt Simmer onion and celery in butter without browning. Beat eg...
-How To Make Celery and Mushrooms a la Crême Recipes
1 1/4 qt. celery in inch 1 cup mushrooms in quarters slices or eighths Cook celery and mushrooms separate and drain. Sauce-1/4 cup oil and melted butter 1/4 - 1/2 cup chopped onion salt 3/4 c...
-How To Make Vegetable Pudding Recipes
Green Corn Pudding Accompaniment to roasts, timbales or other meat dishes, or a luncheon or supper dish. 3 cups (12 ears) grated corn 1 tablespn. sugar if corn is not sweet 4 eggs 2 tables...
-How To Make Scalloped Vegetables Recipes
Scalloped Asparagus Make a thin cream sauce of cream and the water in which the asparagus was cooked, cover the bottom of a serving dish with sauce, put in a layer of asparagus cooked in short piec...
-How To Make Scalloped Egg Plant Recipes
Scalloped Egg Plant Cut egg plant into slices 1/2 - 3/4 in. thick. Peel and put into a large quantity of cold water over the fire and bring to the boiling point, boil 5 m. and drain. Repeat the pro...
-How To Make Scalloped Potatoes Recipes
Scalloped Raw Potatoes Slice potatoes very thin, put in layers into scallop dish, sprinkling each layer lightly with flour or cracker crumbs and salt until dish is 2/3 full. Nearly cover with milk,...
-How To Make Scalloped Oyster Plant Recipes
Scalloped Oyster Plant 1 qt. cooked sliced oyster plant (1 1/2 qt., 2 bunches, before cooking) 2/3 cup cracker crumbs 1 1/4 cup oyster liquor 1 1/4 cup milk 2 tablespns. melted butter 1...
-How To Make Scalloped Tomatoes Recipes
Scalloped Tomatoes Place equal quantities of salted stewed tomatoes and delicately browned croutons in dice as for soup, in layers in baking dish with a little melted butter poured over each layer....
-How To Make Creamed Potatoes and Tomatoes
Creamed Sweet Potatoes Cover sliced, cooked sweet potatoes in serving dish with cream or thin cream sauce. Sprinkle with crumbs and parsley if desired. Heat gently in oven until a delicate brown. ...
-How To Make Spinach Souffle
1/2 peck spinach (2 cups cooked). Cook; drain very dry and rub through a fine colander. Add 1 teaspn. oil or melted butter, beat in the yolks of 2 eggs and fold in the whites beaten moderately stiff. ...
-How To Make Individual Daisy Souffles
Make pretty garnishes for timbales and molds. Small custard cups, or the imported tin molds, being suitable for them. Oil molds well with cold oil or softened (not melted) butter and leave in a cool p...
-How To Make Timbale Recipes
Timbale of Carrot 2 cups mashed carrot 1 pint rich milk 1 teaspn. salt whites 3 eggs 2 teaspns. chopped parsley Add stiffly-beaten whites of eggs to other ingredients which have been mixed...
-How To Make Vegetable Pie
Prepare vegetables (half or whole quantity) as for Trumese en Casserole, of Trumese Dishes, use a little more liquid, thickened a trifle. Cover and bake until vegetables are nearly or quite tender, 1 ...
-How To Make Oyster Plant Pie
1 - 1 1/4 qt. sliced oyster plant (2 large bunches) 1 1/2 qt. boiling water 1 teaspn. salt Cook oyster plant until nearly tender, add the salt, boil up well and drain. Sauce 4 tablespns. o...
-How To Make Mushroom and Celery Pie
1 1/4 qt. celery in inch lengths chopped parsley 1 - 1 1/2 pt. mushrooms in quarters or eighths Cook and drain celery. Cook mushrooms 10-15 m. in salted water and drain. Arrange cooked celery an...
-How To Make Carrot Or Potato Pie
Carrot Pie 1 qt. cooked sliced carrots chopped parsley Sauce- 5 tablespns. oil or melted butter 5 1/2 tablespns. flour 2 tablespns. chopped onion 1 qt. boiling water Simmer, not brown, oni...
-How To Make Stuffed Winter Squash
1/2 - 2/3 of a medium sized, nice shaped winter squash 3 cups dry bread crumbs sliced onion garlic if desired chopped parsley Sauce3 tablespns. oil or melted butter 3 - 3 1/2 tablespns. flour 3 ...
-How To Make Baked Squash with Celery Stuffing
Make a thick sauce of rich milk and browned flour No. 1. Add to it chopped onion, minced garlic if liked, a few coarse bread crumbs and a large quantity of fine sliced celery. Fill the squash which ha...
-How To Make Claudia's Stuffed Egg Plant
1/2 large egg plant 1/3 cup boiled rice 4 tablespns. tomato 4 tablespns. grated onion (or 3 of chopped) 2/3 - 1 tablespn. browned flour 1/2 cup fine cut celery 3-5 truffles cut fine 2 tablespns. oi...
-How To Make Stuffed Potatoes
Stuffed Potatoes Cut slices off the sides of nicely baked potatoes (if large they may be cut into halves, or they may be cut in two in the middle crosswise, or a piece may be cut off from one end),...
-How To Make Stuffed Tomatoes
Select large firm tomatoes, cut out the stem end, remove the inside with a teaspoon and turn upside down on a drainer for the liquid to drain out. Stuffed tomatoes may be served as a garnish for me...
-Fillings for Stuffed Tomatoes
Buttered crumbs, the tomato pulp and salt: to this may be added grated onion or onion and sage. Cracker crumbs instead of bread are sometimes used. Crumbs, chopped nuts or trumese or nutmese, garli...
-More How To Cook Tomato Recipes
Fruit and Nut Tomatoes Mix equal parts chopped nuts, currants and fine cut citron with two parts raisins cut fine and a little sugar. Fill hollowed and drained tomatoes. Bake, serve plain or with c...
-How To Make Stuffed Green Tomatoes
Mixture of onion, garlic, salt, sage, a trifle of thyme and the chopped pulp of tomato in bottom of hollowed out tomatoes; then each tomato partly filled with dice of nutmese, covered with some of the...
-How To Make Pilau Stewed Rice
1 cup rice, 2-4 cups tomato 3-5 tablespns. oil or melted butter, 3-5 cups water 1 onion, 1 1/2 - 2 1/2 teaspns. salt Simmer sliced onion in oil (without browning), add salt, boiling water and...
-How To Make Succotash-Corn and Beans
In the summer cook shelled Lima or other beans until tender. Add corn which has been cut from the cob, boil 10-15 m., pour in a little heavy cream, heat but do not boil; add more salt if necessary. Su...
-How To Make Vegetable Hashes
My first experience with a vegetable hash was at a hotel in one of the new towns in North Dakota where the landlady herself did the cooking. The hash was made from the different vegetables left from a...
-How To Make Toast Recipes
We learn from Dr. Vaughn of the Michigan University, and other eminent authorities, that yeast bread browned on the two cut surfaces only, is as unwholesome as when fresh baked, the slice being soggy ...
-How To Make Spanish Cakes
Batter-2 eggs, 2 tablespns. flour, 1 teaspn. of oil, milk for smooth thin batter. Nut milk may be used and oil omitted. Cut thin slices of bread into any desired shape (round with biscuit cutter), ...
-How To Make Mamies Surprise Biscuit
Inclose small cakes of nicely seasoned mashed potato in pastry crust; bake, serve with milk gravy, drawn butter or cream sauce, or with celery only. This is the original recipe which leads to the foll...
-How To Make Yorkshire Pudding
1/2 cup flour, 1 1/3 cup milk, salt, 2 eggs 1 teaspn. oil Beat eggs, add milk and pour gradually into flour mixed with salt; add oil, beat well, turn into well oiled, or oiled and crumbed gem pa...
-How To Make Rice Border
Pack hot boiled rice into well oiled border mold and let stand in a warm place (over kettle of hot water) for 10 m. Turn on to serving dish carefully. Or, parboil 1 cup of rice in salted water 5 m....
-How To Make Oyster Plant and Potato Omelet-Without Eggs
With nicely seasoned, not too moist, mashed potato, mix slices of cooked oyster plant which have been simmered in cream or butter. Spread in well oiled frying or omelet pan. When delicately browned on...
-Nuts The True Meats
And God said, Behold I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat....
-How To Use Nuts
As nuts occupy the highest round of the true meat ladder, we give a variety of recipes for their use, following with legumes and eggs in their order. With nuts, as with other foods, the simplest wa...
-English Walnuts
The covering of the English walnut is irritating and would better be removed when practicable. This is done by the hot water method, using a knife instead of the thumb and finger. The unblanched nuts ...
-Peanuts
Peanuts - ground nuts, because of their large proportion of oil, and similarity in other respects to nuts are classed with them, though they are truly legumes. The Spanish peanut contains more oil ...
-A Few Nut Combinations
For Using Nuts in the Simplest Ways Brazil nuts, filberts or blanched almonds with:Fresh apples, pears or peaches; Dried, steamed or stewed figs, raisins, dates, prunes, apple sauce, baked apple...
-How To Make Nut Butter
A good nut butter mill is an excellent thing to have, but butter can be made with the food cutters found nowadays in almost every home. If the machine has a nut butter attachment, so much the better; ...
-How To Make Nut Meal
Nut meal is made the same as nut butter except that the nuts are ground fewer times through the finest cutter of the mill, or once only through the nut butter cutter loosely adjusted. Either cooked or...
-How To Make Nut Butter For Bread
Nut butters (except raw peanut) may be used on bread as they are ground; but are usually stirred up with water to an agreeable butter-like consistency, and salt added. Strained tomato may be used i...
-Cocoanut Recipes
Cocoanut Butter Place milk on ice for a few hours when the butter will rise to the top and can be skimmed off. Ground or Grated Cocoanut Is delightful on breakfast cereals, or eaten with ...
-How To Make Cocoanut Milk
If you have not a cocoanut scraper, grate fresh cocoanut, one with milk in it, or grind it four or five times through the finest cutter of a mill. Pour over it an equal bulk or twice its bulk, of boil...
-How To Make Milk and Rich Cream Of Raw Peanuts
May be prepared the same as cocoanut milk, except that cold or lukewarm water is used instead of hot. To raw nut meal (not butter) add one half more of water than you have of meal. Mix and beat wel...
-How To Make Nut Relish
Different nut butters and meals may be combined in varying proportions. For instance, 2 parts Brazil nuts, 1 part each pine nuts and almonds; or I part each Brazil nuts, almonds, pecans, and pine nuts...
-Cooked Nut Dishes
Nut and Sweet Potato Cutlets 1 cup chopped nut meats 1 tablespn. butter 2 cups chopped boiled sweet 1 egg potato salt Mix while warm. Pack in brick-shaped tin until cold. Unmold, slice, egg, ...
-Cooked Nut Dishes. Continued
Baked Peanuts-Lemon Apples Pile peanuts in center of platter or chop tray. Surround with lemon apples, garnish with grape leaves and tendrils or with foliage plant leaves. Peanuts with Noodl...
-How To Make Nut Croquettes Recipes
Nut Croquettes 1 cup chopped nuts (not too fine), hickory, pecan, pine or butternuts, or a mixture of two with some almonds if desired; 2 cups boiled rice or hominy, 1 1/2 tablespn. oil or melted b...
-How To Make Loaf of Nuts
2 tablespns. raw nut butter 1/3 cup whole peanuts cooked almost tender 1/2 cup each chopped or ground pecans, almonds and filberts (or butternuts hazelnuts, and hickory nuts) 2 cups stale bread crumbs...
-How To Make Peanut German Chowder
1 pt. cooked peanuts 1 level tablespn. browned flour 1 large onion 2 level tablespns. white flour 2 tablespns. chopped parsley 1 pint milk 1/2 medium sized bay leaf 1 pt. thin nut milk or bro...
-How To Make Peanut Pie
Universal crust of 3/4 - 1 cup of liquid, 1 qt. of peanuts boiled with salt and a little lemon juice, drained (liquid saved for soups and gravies). Chopped onion and parsley. Sauce 5 tablespns. ...
-How To Make Trumese
Many years ago when experimenting with gluten washed from wheat, the thought came to me that it would be a good thing if it could be combined with nuts, as the nuts would supply the oil lacking in the...
-How To Make Trumese. Continued
How To Prepare The Gluten When sifted flour is weighed or measured, spread about 1/3 of it on the molding board and put the remainder in a pan. To this add cold water, stirring, until you think the...
-How To Make Trumese Dishes
Trumese may be cut down the center, if loaf is round, laid on its flat surface, sliced and served with celery, olives, apples, salt and oil, oil and lemon juice; Chili, chutney, apple or gooseberry sa...
-How To Make Broiled Trumese
Lay slices of trumese on a well oiled hot, not burned, griddle and brown delicately on both sides. Or, brush lightly with oil, lay in a shallow pan and put into a hot oven. Or, broil in a wire broiler...
-How To Make Trumese a la Mode
Cook together chopped onion and carrot and fine sliced celery, drain and spread over slices of broiled trumese which have been laid on an agate baking pan. Add a little fresh or stewed tomato, a trifl...
-How To Make Trumese Cutlets
Dip slices of trumese in egg beaten with salt and water, 1 teaspn. of water to each egg. Roll in fine zwieback, cracker or bread crumbs. Brown in hot oven. Serve at once, plain or with any desired sau...
-How To Make Ragout of Trumese
Thicken bouillon or consomme to the consistency of thin cream. Add trumese cut into dice and simmer for 20 m. or longer. Serve plain in tureen, or on toast, or in rice or mashed potato border. When...
-How To Make Trumese for Luncheon or Second Course
1 pt. trumese in dice 2 level tablespns. butter 2 level tablespns. flour 1/2 cup milk salt 1/2 cup cream 2 hard boiled eggs 1 tablespn. orange juice flavored with rind of orange 1/2 - 1 teasp...
-How To Make Trumese with Truffles and Mushrooms
2 tablespns. butter 3 tablespns. flour 1 pt. hot milk 1 teaspn. grated onion 2 truffles salt 2 mushrooms yolks of 2 eggs rings of green onion tops or shreds of lettuce 1/8 - 1/4 teaspn....
-How To Make Trumese a la Crême Recipes
How To Make Trumese and Mushrooms a la Crême 1 lb. trumese 1 can (1 cup) mushrooms zwieback, cracker crumbs or granella 3-4 tablespns. oil 2 tablespns. chopped onion 4-5 tablespns. flour 1/2 ...
-How To Make Trumese en Casserole
1 qt. onions, sliced or quartered 1 pt. turnip diced 1 pt. carrots, quartered and sliced 3/4 - 1 pt. celery, sliced 3 tablespns. raw nut butter or meal 1/4 cup tomatoes 1 3/4 cup wat...
-How To Make Trumese Pie
Trumese Pie Sprinkle fine chopped onion and parsley in baking dish and lay in slices of trumese (part nutmese if desired). Repeat the same until about 1 lb. of trumese has been used. Spri...
-How To Make Trumese Pot Pie
Well oil the inside of a kettle. Place in it the filling and crust for trumese pie, making the sauce with 1 or 2 tablespns. less of flour. When crust is light, set the kettle covered tight, over a mod...
-How To Make Trumese Boiled Dinner
Raw nut butter, a little browned flour and tomato, salt, carrots in 1-2 in. lengths, according to thickness, turnips in sections or thick slices, cabbage in quarters or eighths according to size, I be...
-How To Make Trumese Timbales
Timbales of Rice-Trumese Stuffing Line a well oiled mold 1/2 - 1 inch deep (according to size of mold) with hot cooked rice. Fill nearly to top with mixture of Elsa's roll, spread rice over top. Co...
-How To Make Trumese Souffle
1 pt. chopped or ground trumese 1 tablespn. butter 1 cup milk 4 eggs 2 tablespns. flour 1 teaspn. salt Stir flour smooth with part of the milk, heat the remainder to boiling, add flour and co...
-How To Make Trumese Croquettes
1/2 lb. trumese 1 tablespn. grated onion 1/2 teaspn. celery salt, or 1/2 teaspn. powdered sage 1 1/2 tablespn. fine cut celery 2 teaspns. chopped parsley Chop trumese fine, mix with other ing...
-How To Make Trumese Hash Recipes
Trumese and Potato Hash Put trumese and double the quantity of cold potatoes (those cooked in their jackets until nearly tender being ideal) through food cutter, using next to the coarsest cutter. ...
-How To Make Nutmese
1/2 lb. Virginia peanuts, raw 2 teaspns. salt 1 lb. Virginia peanuts, cooked 2/3 cup water Grind both cooked and raw nuts into butter, add salt and water, mix well, put into oiled tins. Steam 5 ...
-How To Make Nutmese Dishes
Nutmese of nuts only, is suitable to serve with breads of all kinds instead of butter. It takes the place of cheese nicely with apple pie and may be served sliced, with Chili, apple, grape and differe...
-How To Make Nutmese a la Crême
3/4 lb. nutmese 3 hard boiled eggs Break nutmese into irregular pieces with a fork and mix it with the eggs, chopped coarse and 3/4 teaspn. salt. Sauce1/4 cup oil or melted butter water to leave...
-Trumese And Nutmese Dishes
Nut Fricassee Put equal quantities of trumese and nutmese in small pieces into baking dish. Pour nut and tomato bisque, p. 93, over and bake in moderate oven until nicely browned. Nut Fricas...
-How To Make Nut Pastry Pie
Nut Pastry Pie Line as deep a pie pan as you have with a rich pastry crust; cover the bottom with a thin layer of cold drawn butter, sprinkle with chopped onion and parsley and lay on ver...
-How To Make Cream Timbales of Trumese and Nutmese
1/2 cup each minced nutmese and trumese 1 cup soft white bread crumbs 1/2 cup milk 5 tablespns. heavy cream whites of five eggs Put the bread crumbs and milk in a sauce pan or double boiler o...
-How To Make Vegetarian Roasts
Roasts are among the most popular of vegetarian dishes. In the home, in sanitariums and in our vegetarian restaurants they are always in demand. Except soups there are no dishes that we are so often a...
-How To Make Brazil Nut and Lentil Roast
3 cups coarse, dry bread crumbs 3 cups mashed lentils (1 1/2 cup before cooking) 1 1/2 cup chopped Brazil nut meats 2 teaspns. salt 2 cups hot water Mix all ingredients, using more or less w...
-What Are Legumes
The mature, dry seeds only are considered under this head. Legumes- peas, beans and lentils form an important part of the vegetarian dietary, containing as they do a so much larger proportion of th...
-How To Cook Mashed Lentils
Rice is good, but lentils are my life.-Hindu proverb. Do not waste time by looking lentils over by handfuls, but put them into a large, flat colander, give them a shake or two to remove the fine ...
-How To Make Variegated Meat
Variegated Meat Put different colored mashed legumes, for instance, red and white beans, or red and white beans and green peas, lentils and white beans (sometimes red beans also), green p...
-How To Make Lentil Pie Crust Recipes
Peas Pie-Corn Crust Crust-2 cans (1 qt., 16 ears) of corn not very moist salt 2 or 3 eggs 1 cup milk Beat eggs, add corn, milk and salt. Put mashed green peas in oiled baking dish, cover w...
-How To Make Lentil Croquettes Recipes
Bean Croquettes Shape dry mashed beans into thick croquettes (oiling the hands or dipping them in hot water occasionally), coat delicately with oil or melted butter, heat in oven till beginning to ...
-How To Make Lentil Timbales Recipes
Peas Timbales 1 cup mashed peas 2 eggs a few drops of onion juice 1/2 tablespn. melted butter or 1 of cream 2/3 teaspn. salt Mix all with beaten eggs, bake in a single or in individual mol...
-How To Make Lentil Roasts
1 pt. lentils 1/2 cup raw nut butter a few bread crumbs, or 1/4 cup browned flour No. 1 1 small onion chopped salt sage 1 egg 5/8 - 3/4 cup water Cook and mash lentils, add nut butter a...
-How To Make Rich Baked Beans
Wash beans and get them into boiling salted water, in the bean pot, as quickly as possible. For each pint of beans use 1 1/4 to 1 3/4 teaspn. of salt. Add plenty of water at first, perhaps three times...
-How To Make Baked Split Yellow Peas
Baked Split Yellow Peas 1 qt. (1 1/2 lb.) split peas 1/2 cup strained stewed tomato 1-2 tablespns. browned flour 3_3 1/2 teaspns. salt Wash peas, put into bean pot, add browned flour, tomato ...
-How To Make Baked Split Green Peas
Wash peas and put into a baking dish with 1 teaspn. of salt to each pint of peas and 2 to 2 1/2 times the quantity of water. Cook on top of the stove until tender (about 1 hour), then put, covered, in...
-How To Make Stewed Lentils Recipes
Stewed Beans Put red kidney and other beans with tough skins into boiling unsalted water and cook until nearly but not quite tender before adding the salt. Common white, Lima and all beans with ten...
-How To Make Cabbage Leaf Rolls of Lentils
1 cup lentils sage 1 cup rice salt 2 tablespns. raw nut butter 1 loose head of cabbage onion a little tomato if desired Boil cabbage leaves in salted water 5-8 m., or sprinkle with salt, pour...
-How To Make Savory Hash
Equal quantities mashed lentils and boiled rice or chopped potato, seasoned with sage or onion. Add water or cream and salt. A few soaked and chopped dried olives may be added to the hash. The pea...
-Eggs
Milk and eggs should not be classed with flesh meat. In some cases the use of eggs is beneficial. While their use will become more and more unsafe as disease in animals increases, they should no...
-How To Make Eggs In the Shell
The objection to the soft boiled' egg is that the white is hard while the yolk is soft. To obviate this difficulty, put from 1 to 4 eggs into boiling water, 1 pint for each egg (cover if the dish is ...
-How To Make Poached Eggs
Poached Eggs And Poachers Egg Poacher In an oiled, shallow pan have unsalted boiling water deep enough to be at least 1/2 in. above the eggs. Slide the broken eggs (only fres...
-How To Make Hard Boiled Eggs Recipes
Hard Boiled Eggs Put eggs into warm water, bring to just below the boiling point, 200 degs. and keep at that temperature for about 30 m. Drop for a moment into cold water before removing the shells...
-How To Make Eggs and Macaroni
Cook macaroni in 2-in. lengths, in salted water with onion and garlic or garlic only. Drain and arrange in nest fashion on chop tray. Lay whole, shelled eggs in center, pour cream of tomato sauce arou...
-How To Make Stuffed Eggs
Cut hard boiled eggs in halves, lengthwise, remove yolks and add to them bread or roll crumbs soaked in cream, a little chopped parsley and salt. Rub all together until smooth, add raw egg (or yolk on...
-How To Make Scrambled Eggs
Put oil in pan and heat very hot but not smoking. Turn in eggs which have been broken and salted but not beaten. As they set, draw carefully from the bottom of the pan with a spoon without turning ove...
-Scrambled Egg Recipes
Tomato Scrambled Eggs Take 3/4 - 1 teaspn. thick tomato pulp to each egg, with salt. May flavor with onion. Sour Milk Scrambled Eggs 1 tablespn. thick sour milk to each egg, salt; cook ti...
-Egg Croquette Recipes
Egg Croquettes Sauce-1 tablespn. butter 1 teaspn. onion juice 2 - 2 2/3 tablespns. flour 1 teaspn. salt 1 cup milk or thin cream 6 hard boiled eggs, chopped The whites of eggs may be rubbe...
-How To Make Omelets
The making of an omelet is very simple, requiring just a little practice, and it is by far the most attractive way of serving eggs. It is better to make several small omelets of 3 or 4 eggs each th...
-Omelet Recipes
Plain French Omelet 3 eggs 1-3 tablespns. water 1/2 teaspn. salt Beat. Have butter or oil in pan to well cover the bottom. Heat hot, but not to smoking or brownness. Turn the eggs in and with a ...
-How To Make Puff Omelet
2 eggs 2 tablespns. water salt Mix yolks, salt and water; beat the whites to a stiff froth with a little salt, and chop into them the yolk mixture. Turn into a hot well oiled pan and set on an asbe...
-How To Make Savory Puff Omelet
2 eggs 2 tablespns. cream of nut butter 2-4 tablespns. chopped, thoroughly soaked, dried olives chopped parsley Add olives and parsley to yolk mixture and fold in beaten whites. Orange Ome...
-How To Make Bread And Baked Omelets Recipes
Bread and baked omelets may be served with gravies, sweet sauces or jelly, or with green peas or asparagus, or may have corn, peas, etc., mixed with omelet before baking. They may be made of milk, cre...
-How To Make Omelet Souffles Recipes
Omelet Souffle 6 eggs 3 tablespns. powdered sugar 1 tablespn. lemon juice Beat the yolks of the eggs with the sugar, add the lemon juice, chop in stiffly-beaten whites, heap in buttered baking d...
-How To Make Egg Timbales Recipes
Egg Timbales 4 eggs a few drops of onion juice 1/2 teaspn. salt 1 cup water, milk or thin cream Beat eggs, salt and onion juice until blended only; add liquid gradually. Divide equally among ...
-How To Make Scalloped Egg Recipes
Scalloped Eggs and Potatoes 4 cold boiled potatoes crumbs 4 hard boiled eggs chopped parsley 1 pt. white sauce salt Put alternate layers of sliced potatoes and eggs in serving dish, sprink...
-How To Make Eggs in Perfection
For luncheon or for an invalid Poach yolk of egg and rub through coarse strainer; beat white stiff with a trifle of salt and place in mound on a gilt edged plate or small platter; dot with riced yolk,...
-How To Make Uncooked Egg Dishes
Egg creams, in their great variety, are the most delightful ways of serving uncooked eggs, both for desserts and for invalids. For preparing them, the ingredients and all utensils and dishes should...
-How To Make Egg Cream Recipes
Banana Egg Cream Combine 1 or 2 tablespns. of fresh banana pulp and 1 tablespn. of cream with a beaten egg, leaving a part of the white on top if desired. Vanilla Egg Cream Heat the wh...
-How To Make Lemon Egg Cream
Sprinkle a trifle of salt on to the white of an egg in a bowl and beat with a revolving egg beater to a very stiff.froth; then add I tablespn. of sugar and beat until smooth and cream}'. Remove the eg...
-How To Make Raspberry Egg Cream
Heat the white of 1 egg to a stiff froth with I teaspn. of sugar, chop in the yolk with 1 tablespn. of cream, drop a spoonful or two into a glass, then pour over a little rich red raspberry juice or d...
-Mushrooms
The delightful flavors of mushrooms make them a valuable adjunct to the vegetarian dietary, whether or not they are classed with meat foods. No one need to be in ignorance as to the edible ones wit...
-How To Cook Mushrooms Recipes
Broiled Mushrooms Remove stems, place in fine wire broiler, turn the gills first to the fire for 5 m., then the other side. Put a small piece of butter in the center of each mushroom, sprinkle with...
-How To Make Fresh Mushrooms-Under Glass Globe with Cream
Cover the bottom of a porcelain dish with toast. On the toast pile mushrooms, gills down, several rows high, sprinkling with salt. Pour 1/3 - 1/2 cup of cream on to the mushrooms, cover with the globe...
-How To Make Mushroom Timbales
1 cup stewed mushrooms in pieces 2 level tablespns. flour 1 tablespn. butter salt 1 tablespn. chopped onion 1/2, cup consomme or milk 1 tablespn. chopped parsley 2 yolks of eggs 1 tablespn. m...
-How To Make Mushroom and Oyster Plant Pie
Sauce-2 1/2 tablespns. melted butter 1 1/2 cup water (part mushroom 2 1/2 - 3 tablespns. flour 1/2 cupcream [liquor if any salt Mix the flour and butter, pour boiling water over, stirring, add crea...
-How To Make Stuffings And Dressings
The quantity of liquid, if any, must be determined by the purpose the dressing is to be used for and the dryness of the ingredients. As a rule, dressings are better without eggs. Dressings may some...
-Meat And Vegetable Gravies And Sauces
Use pastry flour for gravies and sauces. The sauce should be a little more salt than the food with which it is to be served. As a rule, the sauce should be poured around, not over the food. N...
-Gravies And Sauces - Cream Sauces
Almond and Tomato Cream Sauce-starchless 1/2 tablespn. almond butter 1 cup strained tomato 1/2 teaspn. salt Rub butter smooth with tomato, heat to boiling, add salt and serve. This sauce h...
-Gravies And Sauces - Cream Sauce Variations
Mint Cream Add chopped mint to cream sauce. Use for green peas, mashed dry green peas, poached or hard boiled eggs and other dishes. Cream of Celery Use water in which celery was cooked, ...
-Variations Of Drawn Butter
Drawn Butter 1 1/2 - 2 tablespns. butter 1 cup boiling water 1 tablespn. flour salt Rub butter and flour together, pour boiling water over, heat to boiling, remove from fire and add salt; or,...
-Gravies And Sauces - Gravy Variations
Gravy for Rhode Island Johnny Cakes corn meal porridge, macaroni and rice. 1 tablespn. oil 1 level teaspn. white flour 1 teaspn. butter 1/2 cup water 1 level teaspn. browned flour salt a l...
-How To Make Vegetable Gravy
3 tablespns. chopped onion 5 tablespns. white flour 3 tablespns. finely-slice celery 1-2 teaspns. browned flour 2 tablespns. grated carrot 1/2 cup strained tomato 1 clove garlic, crushed 3 1/...
-Gravies And Sauces - Olive Sauces
Olive Sauce 2 tablespns. olive oil 1 tablespn. chopped onion 1 - 1 1/2 tablespn. flour 1 teaspn. browned flour 1 pt. water, milk, or raw nut butter milk (1 tablespn. raw nut butter cooked in wat...
-Gravies And Sauces - Mushroom Sauces
Cream of Fresh Mushroom Sauce Cook chopped stems and imperfect mushrooms in salted water for 10 m. Add water. Thicken a little more than for an ordinary sauce. Add a little heavy cream, heat. Mu...
-How To Make Boundary Castle Sauce
For timbales, mashed lentils, macaroni, rice, potatoes or toast, broiled trumese, croquettes, patties and corn meal porridge. 2 tablespns. oil 2 tablespns. tomato 3 tablespns. chopped onion 3/4 ...
-How To Make Italian Dried Mushroom Sauce
2 tablespns. butter and oil 2 tablespns. chopped onion 1 clove of garlic, crushed 1 1/2 - 2 tablespns. flour mushroom liquor with hot rich milk to make 1 pt. 1/4 cup dried mushrooms salt Heat oil, ...
-Gravies And Sauces - Currant Sauces
Currant Sauce 1 qt. currants 1/2 teaspn. salt 1 large onion, sliced 2-3 tablespns. sugar 1 teaspn. celery salt 1/2 cup water Cook onion in water, with salt and sugar. When tender, add curr...
-Gravies And Sauces - Chutney Variations
Jellied Chutney Sauce 1 pt. currant juice 1 pt. red raspberry juice 1 cup orange juice 3 1/2 cups granulated sugar 1-1 1/2 cup ground seeded raisins particles of thin yellow shavings of...
-Gravies And Sauces - Mint Sauces
Mint Sauce 1 tablespn. chopped spearmint 2 tablespns. lemon juice 1 tablespn. brown sugar 2 tablespns. boiling water Pour boiling water over mint, add lemon juice and sugar and stir until sug...
-Gravies And Sauces - Miscellaneous Sauces
Sauce for Meat and Vegetable Pies Rub together 5 tablespns. oil or melted butter and 5 to 6 tablespns. of flour; add 1 qt. boiling water, boil well, add salt. Or, make as sauce with roux. Allow ...
-How To Prepare Vegetables
While vegetables are not, as some suppose, the chief article of a vegetarian diet, they form an important part of it, supplying the bulk so necessary to good digestion, as well as the mineral elements...
-How To Cook Artichokes Recipes
Artichokes-Globe Soak artichokes for several hours or over night, drain, cut stalks close, trim away the bottom leaves, clip the sharp points from the leaves or cut off the tops straight across. Bo...
-How To Prepare Asparagus
Select green asparagus for the table, the short bleached stalks are tough and often bitter. Take care also that asparagus is fresh. The tops of stale asparagus have the odor of spoiled flesh meat and ...
-How To Cook Asparagus Recipes
Asparagus-Cream or Butter Cook in short pieces as directed; drain or leave the water on (there should be but little); add without stirring a little heavy cream; bring just to the boiling point, rem...
-How To Cook String Bean Recipes
String Beans-Cream, Nut or Dairy String beans should be gathered before the pods begin to show the shape of the bean much. To prepare, break the blossom end back and pull off the string from tha...
-How To Cook Grean Bean Recipes
Shelled Green Beans Wash beans before shelling and not after, cook in boiling salted water until tender, the time varying according to the variety. Allow plenty of time as beans are richer in flavo...
-How To Cook Beets Recipes
How To Cook Beets Beets should be fresh, plump and firm. If slightly withered, they may be freshened by standing in cold water over night. But if much withered do not waste time and fuel in trying ...
-How To Cook Cabbage Recipes
Cabbage-Plain Boiled Trim cabbage and if not very crisp let stand in cold or ice water I hr. or over night. Drain, cut into sixths, eighths or any number of pieces 1 - 1 1/2 in. across the broadest...
-How To Cook Carrots Recipes
Carrots Carrots being among the most healthful vegetables should be used freely, and with a little care they may be made exceedingly palatable. Unless very fresh, let carrots stand in cold water...
-How To Prepare Cauliflower
While cauliflower is a delightfully delicate vegetable when properly cooked, it is easily rendered strong and disagreeable. It should be cooked until tender only, 15-25 m. in constantly boiling liquid...
-How To Cook Celery Recipes
Celery-Raw Trim off the coarse outside stalks, leaving about an inch of the root stalk; then cut the whole stalk into quarters or sixths from the bottom up, and throw into ice water until well cris...
-How To Cook Corn Recipes
Corn-Green The earliest varieties of green corn are never very sweet. By far the richest and sweetest are the yellow kinds, though the dark purple or black almost equals them. There are also some m...
-How To Make Corn On The Cob
Husk nice fresh corn and put it over the fire in cold water. When just at the boiling point, but not boiling, remove from the lire. Let it stand in the hot water where it will not boil until ready to ...
-How To Make Stewed Corn
If corn is quite old, grate the outside of each ear on a coarse grater and scrape out the remaining pulp with the back of a knife. Cook carefully in oiled saucepan on ring or asbestos pad, in a small ...
-How To Prepare Cucumbers
The fruit of the cucumber vine serves to introduce a large quantity of water into the system and is a refreshing addition to richer foods, especially in hot weather, when its crisp, cool succulence i...
-How To Prepare Egg Plant
Egg plant belongs to the family of the deadly night-shade, the same as the potato, tomato, peppers and tobacco, and contains an irritating principle which should be removed by thorough parboiling when...
-How To Prepare Greens
One of the many advantages that the country dweller has over those who live in the city is the great variety of greens, as we call the edible weeds, nearly all of which are superior in flavor to the...
-How To Prepare Onions
Onions-Boiled Select onions of about equal size. Peel them, then at the root end cut into the onion about 1/3 of the way at right angles. This causes the onion to cook tender at the heart. Let stan...
-How To Prepare Oyster Plant
Oyster plant-vegetable oyster-salsify, is one of the most delightful vegetables. It should not be used until after heavy frosts and is at its best in the spring after being in the ground all winter. W...
-How To Prepare Parsnips
The parsnip is another vegetable not good until after heavy frosts, and is much sweeter and richer in flavor when left in the ground until spring. Boiled Parsnips Scrape or pare parsnips, cu...
-How To Prepare Peas
Green peas should be neither too old nor too young. When they are small and soft they have no character, but if too old they are hard and flavorless. To be at their best they should be cooked the day ...
-How To Prepare Potatoes
There is great diversity of opinion in regard to the value of the potato as a food. Some, because of its belonging to the family of the deadly night shade, the same family as tobacco, think it should ...
-How To Prepare Sweet Potatoes
Baked Sweet Potatoes Wash large sweet potatoes without breaking the skins, bake in a moderate oven until they will yield to pressure between the thumb and finger. Or, boil until nearly tender an...
-How To Cook Baked Potatoes
No other way of preparing the potato renders it so mealy and digestible as proper baking. Wash and scrub the potatoes thoroughly without breaking the skins, lay them on the grate of a moderately hot o...
-How To Make Mashed Potatoes
Very large, or irregularly shaped potatoes may be used for mashing. Have kettle, fine colander and masher hot, with hot milk or cream in the bottom of the kettle. Rub nicely boiled potatoes, a few at ...
-How To Prepare Pumkin
Mashed Pumpkin Select a nice, rich, fine grained pumpkin, saw into halves, remove the seeds and fibre with a spoon and cut into small pieces without paring. Steam, or stew in a small quantity of wa...
-How To Prepare Spinach
Wash spinach the same as other greens, p. 253. Cook in boiling salted water until tender, 10-30 m. Lift from the water with skimmer into a colander. (Save water for soups and sauces. ) Press dry with ...
-How To Prepare Squash
Summer Squash Cut squash into inch thick pieces, steam, or stew in a small quantity of water; drain in cheese cloth. Mash, season, heat and serve. If you ever use butter for seasoning in cooking...
-How To Prepare Tomatoes
As the tomato, though a fruit, is prepared and served in so many ways as a vegetable, we will follow custom and consider it under that head; but it must be borne in mind that it should not be served o...
-How To Prepare Turnips
The later varieties of turnip are by far the best though some of the earlier varieties are sweet and tender. As they need to be grown quickly turnips are never good in a dry season but will be pithy a...
-More Vegetable Recipes
Broccoli This is a vegetable grown in cool climates, similar to cauliflower, more hardy but not so fine in quality. Follow directions for cooking and serving cauliflower, except that broccoli requi...
-Chart Of Starchless Vegetables
Starchless Vegetables Radishes Artichokes, Globe Ruta-bagas Artichokes, Jerusalem Spinach and all greens Asparagus ...
-How To Prepare Chestnuts
Since chestnuts are so largely composed of starch though they also contain a large proportion of albuminoids, from 8.5 to 14.6 according to different authorities, we allow them to follow vegetables wh...
-How To Prepare Salads
Since experience has taught us that the delicate machinery of the body requires oil to keep it running smoothly, salads as one of the most agreeable means of supplying this need, have been growing in ...
-Salad Secrets of Success
Use nuts as a garnish, or as an accompaniment to salads instead of mixed with them, as they become tough quickly after touching the dressing. Coarse chopped nuts may be sprinkled over the salad just a...
-How To Make Cooked Salad Dressings
Improved Mayonnaise Dressing 4 large eggs 1/3 cup lemon juice 1/3 cup oil 1 teaspn. salt Beat all the ingredients in the inner cup of a double boiler just enough to blend well. Put into the o...
-How To Make Sweet Cream Dressing
For fruits especially, but suitable for lettuce, cabbage, beets, celery or carrots. 1 cup heavy cream or 2/3 cup light cream 3 tablespns. sugar 3 large eggs 3 tablespns. lemon juice Beat c...
-How To Make Nut Dressing - No Eggs
2 slightly rounded tablespns. Brazil, almond, pine nut or roasted or unroasted peanut butter 1/3 - 1/2 cup water 1/2 teaspn. salt 1 - 1 1/2 tablespn. lemon juice Rub butter smooth with wat...
-How To Make Rhubarb Salad Dressing
While the liberal use of rhubarb is not to be recommended on account of the oxalic acid it contains, it affords variety in dressings and has the advantage of always being at hand in the country when o...
-How To Make Uncooked Dressings
Orange French Dressing Let orange juice stand for a few moments with thin shavings from the outside of the rind in it, strain and combine with the salt and oil as above, using equal quantities of o...
-How To Make French Dressing
Suitable for vegetables, apples, tomatoes, eggs, legumes and nut foods. The proportions of lemon juice and oil in this dressing vary from I part of lemon juice to 4 parts of oil, to equal parts of ...
-How To Make Mayonnaise Dressings
yolk of 1 egg raw (some use 2 or 3) 1/2 - 1 teaspn. salt 1 cup to 1 pt. of oil 1 - 1 1/2 tablespn. lemon juice to each cup of oil Use only 1 cup of oil unless a very thick dressing is required. ...
-How To Make True Meat Salads
For these salads, rich in proteids, the nut dressings are not required. As a rule, lemon juice, lemon juice and salt, or the French dressing with suitable flavorings will be most appropriate. Use the ...
-How To Make Vegetable Salads
Snow Salad. Cabbage Add just as it is going to the table, whipped cream dressing, to 1 pt. of chopped crisp white cabbage. Some of the whipped cream may be left out of the dressing and dropped by s...
-How To Make Vegetable Salads. Continued
Cucumber and Onion Salad Cut short crisp cucumbers in halves lengthwise, hollow out the center to within a half inch of the rind, pare shells carefully and drop into ice water. Slice or chop the ce...
-How To Make Fruit Salads
Mint Fruit Salads Oranges or grape fruit or apples with shredded mint and lemonade dressing (water omitted in first two) are the most delightfully refreshing of salads. Nut and Banana Salad ...
-How To Make Apple and Pineapple Salad with Cream Dressing
Prepare apples and pineapple, equal quantities, or 1/3 only of pineapple, according to directions on p. 275. Just at serving time, combine with cream dressing-sweet, and serve in dainty glasses or cup...
-How To Make Currant and Red Raspberry Salad
1 pt. each red raspberries and very ripe currants, 1 or 2 teaspns. of fine chopped tarragon, basil or sassafras leaves, with lemonade dressing of 1 1/2 tablespn. each of lemon juice and water and two ...
-How To Make Desserts And Puddings Without Eggs
Peach Dumplings Cut universal dough into rounds as large as a saucer, pile halves of peaches in center, press edges firmly together around peaches, lay in deep pan and bake when crust is light. Ser...
-How To Make Baked Apple Dumplings
Peel, quarter and core nice tart apples, lay inside down, in flat pudding dish or pan, cover and set in gentle heat so that the apples will become just warm all through. Crust - Make universal crus...
-How To Make Steamed Apple Dumplings
Place the apples in the bottom of an oiled kettle (aluminum preferably), the same as in the pudding dish for baking. Pour warm water over to one-third or one-half cover, or just enough to cook them wi...
-How To Make Eggless Short Cakes
Bake universal crust in flat square or round tins. Split, spread with butter or not, and cover lower half with a generous layer of fruit. Turn the upper half over so that the cut side is up, and cover...
-How To Make Shortcake Fillings
Strawberries Leave out a few small berries or cut some of the smaller ones in halves or quarters and set one side. Save also some of the largest and cut into halves, or leave whole with the stems o...
-How To Make Steamed Blueberry or Other Fruit Puddings
Make ingredients for universal crust into stiff batter or soft dough, according to the juiciness of the fruit to be used with it; mix and beat well, let rise; add dried or fresh blueberries (huckleber...
-How To Make Steamed Blueberry or Other Fruit Puddings. Continued
Scalloped Raspberries, Blueberries or Peaches Put fruit and crumbs or very thin slices of bread in layers in pudding dish, sprinkle each layer with sugar and have crumbs on top. Cover and bake abou...
-How To Make Eggless Plum Pudding
1 qt. (pressed down a little) stale bread crumbs 2 /12 cups water (1 cup grape juice and 1 1/2 cup water if convenient 3/4 cup English currants 3/4 cup raisins, ground 1/2 cup citron, grou...
-How To Make Eggless Tapioca Puddings
Tapioca Puddings--Granular Tapioca Any of the granular preparations-minute tapioca, cassava, manioc or manioca may be used. 5 tablespns. tapioca 1 cup warm water soak 10-30 m. Syrup - 3/4 - 1...
-How To Make Eggless Rice Puddings
Cream of Rice Pudding 3 1/2 pts. milk 1 cup sugar 1/2 pt. cream 1/2 cup rice Mix all together in pudding dish, set on top of stove or in oven and let come slowly to the boiling point, stirrin...
-How To Make Eggless Indian Pudding
Emeline's Indian Pudding 7/8 cup Rhode Island meal (2/3 granular) 1/2 cup molasses 1/3 - 1/2 cup sugar 1 1/2 teaspn. salt 2 qts. skimmed milk The older the milk without being sour, the bet...
-How To Make Blanc Mange
Blanc Mange 1 qt. milk 2/3 cup corn starch wet with another cup of milk 1 tablespn. sugar salt Heat milk to boiling, add corn starch, boil half a minute, mold, serve with cold cream sauce,...
-How To Make Irish or Sea Moss Blanc Mange
Sea or Irish moss is so desirable as a food that it should be used more generally. It can be bought at groceries or drug stores at from 25 cts. per lb. upward, according to where it is bought. Do not ...
-How To Make Jelly and Cream Deserts
Caramel Jelly Tie 2 to 4 tablespns. cereal coffee in double cheese cloth and steep in 1 qt. of milk in double boiler for 20 m; squeeze the milk all out of the cloth, add enough more milk to make a ...
-How To Make Desserts And Puddings With Eggs
Far too much sugar is used in food. Cakes, sweet puddings, pastries, jellies, jams are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs and sugar are...
-How To Make Desserts And Puddings With Eggs. Part 2
Banana Pudding Same as orange pudding, using 3 tablespns. cornstarch only. Pour unflavored custard over sliced bananas warm, so that the custard will be flavored with the banana. Hattie's Pr...
-How To Make Desserts And Puddings With Eggs. Part 3
Strawberries and Cream Whip 1 pt. ice cold cream 1/2 cup sugar 1/2 cup mashed fresh strawberries Add sugar and berries to cream, whip as for whipped cream and serve in sherbet glasses. ...
-How To Make Desserts And Puddings With Eggs. Part 4
Sea Foam-Sea Moss Pour hot Irish Moss Blanc Mange, p. 308, over stiffly-beaten whites of eggs. Flavor with almond, orange flower water or other flavoring. Mold. Serve with anything suitable for Iri...
-How To Make Victoria Dessert
1 cup milk, 1 tablespn. sugar 2 or 3 eggs, salt, slices of stale bread Cut slices of bread into desired shape and size; soak in mixture of milk, eggs and sugar until moistened, not soft; lay in ...
-How To Make Custard With Eggs
Plain Boiled or Baked Custard 1 qt. milk 3-4 eggs 3-4 tablespns. sugar Beat eggs with sugar just enough to blend whites and yolks, add milk, stir until sugar is dissolved; cook, stirring over ho...
-How To Make Birds Nest Pudding
Pare and core 6 or 8 tart apples. Steam until nearly tender. Set in oiled pudding dish and cover with the following Crust-1 pt. milk 4 tablespns. flour 2 tablespns. butter or oil 4 eggs Cream...
-How To Make Blanc Mange With Eggs
Snow Blanc Mange-No Milk 1 pt. boiling water 6 level tablespns. corn starch 1/4 cup cold water 7/8 cup sugar whites 3 or 4 eggs 1/2 - 3/4 teaspn. vanilla with or without a few drops alm...
-How To Make Tapioca With Eggs
Eva's Tapioca Cream 4 tablespns. minute, pearl or flake tapioca (3 only of cassava or manioca) 1 scant cup of warm water 1 qt. milk 1 cup sugar 3 eggs 1 teaspn. vanilla salt Soak tap...
-How To Make Rice Pudding With Eggs
Cocoanut Rice Pudding 3 pts. milk 4 eggs 1/3 cup rice 1 1/2 cup grated cocoanut 1 cup sugar 1 teaspn. vanilla salt Cook rice in milk until very soft, cool; beat 2 whole eggs and the yolks ...
-How To Make Pudding Sauces
The pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig, was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of...
-How To Make Pudding Sauces. Part 2
Pineapple Sauce Beat whites of 2 eggs, add powdered sugar till creamy; then add 3 tablespns. cream and 1 cup grated pineapple; serve with Irish moss or gelatine blanc mange. Cranberry Sauce ...
-How To Make Pudding Sauces. Part 3
Orange Egg Cream Sauce 2 eggs 4 tablespns. orange juice 1/3 cup sugar 1/4 cup cream Beat whites of eggs stiff, add orange flavored sugar, or use grated rind of orange, beat; then chop in yolk...
-How To Make Creamy Sauce
1/2 cup butter, 1/2 cup milk 1 cup sugar, 1 teaspn. vanilla Cream butter and sugar, add milk gradually, stirring; set over hot water and stir until just smooth, no longer. The sauce is not inten...
-How To Make Hard Sauce
Hard Sauce 1/4 cup butter 1 cup sugar, powdered or granulated flavoring Cream butter, add sugar gradually. When sauce is smooth and creamy, add flavoring. Pile on glass or other pretty dish, set...
-How To Make Lemon Pudding Sauces
Plain Lemon Sauce 1 cup water 2 1/2 - 3 tablespns. lemon juice 3/4 - 1 cup sugar flavored 3/4 - 1 tablespn. corn starch with oil of lemon Heat sugar and water to boiling, add corn starch blen...
-How To Make Cream, White, and Foamy White Sauces
Cream 1 1/2 cup water, 1 tablespn. flour 1/2 cup sugar, 1 teaspn. vanilla 1/2 cup cream, salt Mix flour and sugar, pour boiling water over stirring, boil up well, add cream and a trifle of...
-How To Make Vegetable Gelatine
In the seaweed, Agar Agar, which comes from the rocky coasts of the East India islands, we have a most delightful vegetable gelatine. Besides being clean and pure and sweet, it is inexpensive. An ounc...
-How To Make Desserts With Gelatine
Orange Garnish for Salad or Cold Entrée Cut a small hole in one end of as many oranges as desired. Carefully scoop out the pulp, leaving the rinds whole. Soak in cold water an hour or more. Drain a...
-How To Make Desserts With Gelatine. Part 2
Gelatine Blanc Mange 1/4 oz. gelatine 3-4 tablespns. sugar 4 cups rich milk 1 teaspn. vanilla Soak gelatine in warm water, drain and cook in part of the milk in the inner cup of a double boil...
-How To Make Desserts With Gelatine. Part 3
Marshmallow Pudding 1/4 oz. gelatine whites 3 eggs 1 cup water 1/2 - 3/4 cup sugar 1/2 teaspn. vanilla Beat whites of eggs very stiff, add sugar gradually, beating, then vanilla, lastly th...
-How To Make Fruit Jellies With Gelatine
The simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberry and cu...
-How To Make Wedding Breakfast Salad
1/8 oz. gelatine 2/3 cup water 1/2 cup water 2/3 - 1 cup sugar 1/2 cup pineapple juice 2 small oranges 1/3 cup lemon juice 2-3 bananas 1 cup very dry shredded pineapple Heat the sugar and wat...
-How To Make Rice Charlotte
1/8 oz. gelatine 1 1/2 cup milk 1/2 cup water 2-2 1/2 tablespns. sugar 1/4 cup rice 1/2 cup cream flavoring After boiling rice in salted water 20 m. to 1/2 hr. drain and cook in milk in doubl...
-How To Make Bouillon for Jelly
1 1/2 - 2 1/2 level tablespns. raw nut butter 2/3 cup chopped onion 1 cup strained tomato 2 1/4 level tablespns. browned flour 2-3 cloves of garlic crushed 1 1/2 level tablespn. salt water...
-How To Make Pies
Pies are not necessarily unwholesome articles of diet. They may be just good rich unleavened bread and fruit. Perhaps the greatest objection to pies occasionally, is the length of time it takes to mak...
-How To Make Pastry And Pie Crusts
Pastry for one Large Pie 2 1/2 cups flour, salt, 1 - 1 1/2 teaspn. lemon juice, large 1/3 cup of cooking oil, ice water Have all ingredients as nearly ice cold as possible. Dip the flour lightly...
-How To Make Apple Pie
5 or 6 medium sized, tart, juicy apples 1/4 teaspn. salt 1/3 - 3/4 cup sugar 1 tablespn. flour crust Prepare apples according to directions for apple sauce, p. 47, cut the quarters in two if lar...
-How To Make Cranberry Pies
Cranberry and Raisin Pie 1 cup ground cranberries (2 cups before grinding), 1 cup ground raisins (1 1/2 cup before grinding), 1 cup sugar, 1 tablespn. flour, 1 1/4 cup water, salt. Mix sugar, flour...
-How To Make Currant Pies
Currant Pie 1 qt. ripe red currants, 1 1/4 cup sugar, 3 or 4 tablespns. flour, 1/4 teaspn. salt, 2 crusts. Bake well. Black Currant Pie Black currants with sugar, flour, salt and water ma...
-How To Make Raisin Pies
Raisin Pie 1 cup chopped raisins, 1 cup water, 1/2 cup brown sugar, 1 tablespn. flour. Mix sugar and flour, pour boiling water over, boil up well, add raisins, cool, bake between two crusts. Vanill...
-How To Make Rhubarb Pies
Rhubarb Pie 1 - 1 1/4 qt. rhubarb, in 3/4 in. pieces, 1 1/2 cup sugar, 2 1/2 tablespns. flour, 1/4 teaspn. salt. Rhubarb and Pineapple Pie 1 large pt. rhubarb 1 1/4 cup sugar 1 2/3 cup...
-How To Make Lemon Pies
Lemon Pie-Granella Crust 4 tablespns. lemon juice 5 or 6 tablespns. flour 1 1/2 cup sugar yolks 2 or 3 eggs 1 1/3 cup water 1/4 teaspn. salt Flavor sugar with oil of lemons (p. 27), add fl...
-How To Make Fruit Pies
Phoebe's, Delicious Pie Nearly fill the crust with dry, nicely seasoned, fresh apple sauce; cover with a 1/3 inch layer of raspberry jam which has been beaten so as to spread well; bake. The jam ma...
-How To Make Mince Meat Pies
Mince Filling 3 pts. chopped tart apples 3 cups (1 lb.) seeded raisins, chopped 1/2 cup lemon juice 1 cup strong cereal coffee 1 1/2 cup nice-flavored dark molasses 1-2 teaspns. salt 2 teaspn...
-How To Make Cream Pies
Cream Pie 1 1/2 pt. rich milk, 2/3 cup flour laid lightly in cup, scant cup of sugar, 2 eggs, salt, 1 teaspn. vanilla. Mix flour, salt and sugar, put into oiled saucepan, pour boiling milk over, st...
-How To Make Cream Pies. Part 2
Cream-Sour Pie 1 egg salt 1 1/2 tablespn. flour 1 teaspn. vanilla 1/2 cup sugar 1 pt. thick sour cream Mix flour, sugar and salt; turn beaten egg over and stir in cream gradually; add vani...
-How To Make Cream Pies. Part 3
Buttermilk Pie 1 1/2 pt. buttermilk 2 eggs 3/4 cup sugar . salt scant 1/2 cup flour lemon and rose flavor Mix lemon flavored sugar with flour, heat buttermilk quickly in double boiler and pou...
-How To Make Pumpkin Pies
Suggestions - Select a dark, rich-colored pumpkin with deep indentations and thick meat. Some of the small sugar pumpkins are very nice. Good pies cannot be made out of coarse-grained, watery pumpk...
-How To Make Cakes
The fact that soda and cream of tartar are the ingredients of the best baking powders is well understood. Dr. Lillis Wood Starr says: Cream of tartar belongs to the same class with soda. Soda is b...
-Cake Making Recipes
Julia's Birthday Cake 2 cups sugar 8 eggs 1/2 - 1 cup butter 2 cups flour flavoring Cream butter and sugar; add flavoring and a little of the flour, then the beaten yolks; beat well. Slide th...
-How To Make Nut and Citron Cake
3 large or 4 small eggs 1 scant cup granulated sugar 1 tablespn. lemon juice 1 tablespn. ice water 2/3 - 3/4 cup Brazil nut, almond, pecan or shell-bark meal, 1/2 cup (1/4 lb.) fine choppe...
-How To Make Fruit and Nut Cake
1 1/3 cup sugar 2/3 cup butter 1 1/3 cup flour 6 eggs 4 cups (1 1/3 lb.) seeded raisins 3 cups (1 lb.) currants 1 1/2 cup (1/2 lb.) ground citron large 3/4 cup blanched almonds, ground ...
-How To Make Eggless Scotch Short Bread
1/2 cup butter 1/2 cup granulated or brown, or slightly rounded 1/2 cup powdered sugar 1 teaspn. caraway seed or not 2 cups flour Cream butter, add sugar and flour mixed, seeds also if use...
-How To Make Eggless Molasses Bread or Hard Molasses Cake
1 3/4 qt. (7 cups) flour 1 cup butter (part oil) 1 1/4 cup pressed down, medium brown sugar 1 cup molasses 1 teaspn. ground anise seed salt Cream butter and sugar, add anise and molasses, bea...
-How To Make Cakes Made With Yeast
It is especially important to use pastry flour in cakes made with yeast. A good liquid yeast gives better results in cake, but compressed yeast may be used. Citron and Cocoanut Cakes-no eggs...
-How To Make Cakes Made With Yeast. Continued
German Almond Loaf Sponge - 3/4 cup milk or 1 cake compressed yeast 3 tablespns. liquid yeast 3 cups flour When light-4 yolks of eggs 1 cup sugar 3/4 cup butter 3/4 cup of warm milk 3-4 cu...
-How To Make Angel Cake
1 cup of egg whites-8 large or 10 small eggs 1 1/4 cup granulated or 1 1/2 cup powdered sugar 1 cup flour 1-2 tablespns. lemon juice a pinch of salt 1 teaspn. vanilla Sift 2 or 3 cups o...
-How To Make Cream Puffs
Make 1 dozen 1 large cup boiling water 1 cup pastry flour 1/2 cup butter or oil 3 eggs salt Add dry flour all at once to boiling water and butter; stir quickly over the fire until mixture for...
-How To Make Eggless Saffron Cake
2 cups milk 4 tablespns. yeast 8 1/2 cups flour 2 cups ( 1 lb.) butter 2 1/2 cups sugar 1/4 cup domestic saffron, not more than 1 teaspn. of imported 1 cup water in which saffron has be...
-How To Make Cookies And Small Cakes
Caraway or anise seeds, ground coriander or anise seed ; chopped shelled nuts; grated or shredded cocoanut; grated orange or lemon rind; English currants; fine cut or ground raisins, citron, figs and ...
-How To Make Cookies And Small Cakes. Continued
Yolk Jumbles 1/4 cup butter yolks 4 eggs 1/2 cup sugar scant pint of flour lemon flavoring salt Poach yolks of eggs dry and mealy; rub them smooth and add butter gradually, creaming; add suga...
-How To Make Doughnuts
Risen Doughnuts-Baked Sponge-1 cup milk 2/3 cake compressed yeast 2 cups flour Add dissolved yeast and flour to warm milk, beat well, let rise. When light1/2 cup sugar vanilla, lemon, coriand...
-How To Make Molasses Cookies
3/4 cup molasses 1/2 cup granulated sugar 2 eggs 1/2 - 3/4 teaspn. lemon extract 1 cup butter 2 tablespns. browned flour about 3 1/2 cups pastry flour Heat molasses to boiling and pour slowly...
-How To Make Icings And Fillings For Cakes
Starch, which is changed into sugar in the process of digestion, and cane sugar, form so large a part of all cakes as to furnish in themselves an excess of that element; so why should we put a coating...
-How To Make Icings And Fillings For Cakes. Part 2
White of Egg Icing with Lemon Juice white of 1 egg 1 tablespn. lemon juice 1 cup powdered sugar 1/2 teaspn. vanilla Put the white of egg into a bowl and add the sugar by degrees, beating; whe...
-How To Make Icings And Fillings For Cakes. Part 3
Boiled Maple Icing-no egg Add 3/4 cup sweet cream to 2 cups rolled or grated maple sugar. Boil slowly until mixture will thread. Cool about half, stir in 1/2 cup chopped English walnut meats, beat ...
-How To Make Icings And Fillings For Cakes. Part 4
Pineapple Filling and Icing Chop fresh pineapple and sprinkle with sugar; drain after 3 or 4 hrs; add beaten whites of 2 eggs, 2/3 cup sugar and 1 teaspn. lemon juice to 1 cup of pineapple and plac...
-How To Make Ice Cream And Fruit Ices
Neither very hot nor very cold foods should be taken at meals. If foods are too hot, the stomach is debilitated, and if they are very cold, vitality must be drawn from the system to warm them before t...
-How To Make Ice Cream And Fruit Ices. Part 2
The Laurel Ice Cream 2 1/2 pts. heavy cream 2 cups sugar 2 1/2 pts. whole milk 4 or 5 tablespns. pastry flour Stir the flour smooth with some of the cold milk and heat the remainder of the ...
-How To Make Ice Cream And Fruit Ices. Part 3
Raspberry Ice 1 cup raspberry juice 3/4 cup sugar (less if juice is already sweetened) 1 pt. water 2 tablespns. lemon juice 1 sixteenth oz. vegetable gelatine, or not Cook sugar and water ...
-How To Make Cereals
- The grains, with fruits, nuts and vegetables contain all the nutritive properties necessary to make good blood.' - Those who eat flesh are eating grains and vegetables at second-hand; for the...
-How To Make Cereals. Part 2
Yolk-Egg Put yellow corn meal into an iron kettle or saucepan over a moderate fire; stir until of an even rich brown color. Serve warm or cold with hot or cold milk or cream. The donor of this reci...
-How To Make Cereals. Part 3
Proportion of Water and Length of Time for Cooking Different Cereals Proportion of Water and Length of Time for Cooking Cereals Graham Flour . . . 1 part to 2 or 3 of ...
-How To Cook Rice
Rice is the most easily digested of all the cereals. The Japanese, famous for their athletic superiority and wonderful endurance, use rice unpolished. The rice of commerce is not only stripped of muc...
-Chinese Way of Cooking Rice
After washing, put rice over the fire in double its bulk of cold water, let it boil up well, carefully lift cover to see if water is all absorbed; if not, drain, sprinkle salt over if desired (the Chi...
-The Indian Way of Cooking Rice
Wash the rice, put little by little into 8 times its bulk (2 qts. to a cup) of rapidly boiling salted water. Stir occasionally at first with a fork until the rice is rolling up continuously from the r...
-How To Hull Corn
2 gallons cold water, 1 tablespn. concentrated lye or potash, 4 qts. corn, white corn if possible. Dissolve lye in water, add corn, and boil (adding water to keep covered) until the hulls will rub off...
-How To Make Granella Recipes
Granella No. 1-wheat, corn and oats 1/2 lb. (2 cups) bread flour 1 oz. (scant 1/2 cup) rolled oats 1/2 oz. (1 1/2 tablespn.) common yellow corn meal trifle salt about 5/8 cup cold water Mix ...
-Macaroni (Italian Paste)
Macaroni is one of the most important of cereal foods. The best-Italian-is made from a wheat rich in gluten, so to a great extent it supplies the place of meat. One of the first things we do when w...
-How To Make Macaroni Recipes
Baked Macaroni in Cream Sauce 1-1 1/2 cup macaroni, according to size, 2 small onions 1-2 small cloves of garlic 1 qt. water 1 1/2-2 teaspns. salt Sauce:-1 1/2 tablespn. oil 1 large pt....
-How To Make Leavened Breads
Yeast Suggestions - Yeast is a plant and success in bread-making depends upon its growth. - Plants require warmth, food and moisture and thrive the best when not too warm nor too cold. - A...
-How to Make Grated Potato Yeast
2 qts. water 2 tablespns. hops 6 medium sized or 3 very large potatoes 1/2 cup sugar 1/4 cup salt 1 cup soft yeast, or 2 cakes of good dry yeast (yeast foam when obtainable) Dissolve ye...
-How To Make Mashed Potato Yeast
1 1/4 cup smooth mashed potato 1 tablespn. sugar 1 tablespn. loose hops 1 teaspn. salt 3/4 cup of water in which potatoes and hops were boiled, 1 cake of dry yeast dissolved in 1/4 cup of water ...
-How To Make Dry Yeast
1 cup loose hops 2 qts. water 1 qt. pared potatoes in small pieces flour 1 cup corn meal Boil potatoes with hops tied in cheese cloth until tender; remove hops (squeezing bag when cool), put...
-How To Make Bread With Yeast
- Bread should not be set over night when there is the least possibility of its becoming light enough to fall before it can be attended to in the morning. - Dough mixed stiff at first requires do...
-How To Make Bread With Yeast. Part 2
White Bread 2-4 tablespns. liquid yeast, or 1 cake compressed yeast warm water to make 1 qt. of liquid 3-3 1/2 qts. flour 2 tablespns. oil 1 teaspn. sugar 1 teaspn. salt Put yeast in a ...
-How To Make Bread With Yeast. Part 3
Oatmeal Bread. Mrs. Cobb, Bay City 3/4 cup oatmeal or 1 cup (pressed down) of rolled oats 1 qt. water 2 tablespns. oil 1/4 cup sugar 2-4 tablespns. yeast or 1 cake compressed yeast 1 te...
-How To Make Bread With Yeast. Part 4
Boston Brown Bread. Corn and Rye 1 pt. warm water 3/4 cup molasses 1 tablespn. oil 2/3 - 1 cake of yeast 1 teaspn. salt 1 pt. rye meal 1 pt. granular corn meal Mix all ingredients, let ...
-How To Make Salt Rising Bread
Tastes and opinions differ concerning this bread but no other takes its place to those who were accustomed to it in childhood. With a little practice, salt rising bread becomes less work to make th...
-How To Make Crusts
Universal Crust For shortcakes, fruit tarts, meat and vegetable pies, pot pie dumplings, crackers, buns, steamed puddings, loaf cake, doughnuts and cookies, rusk and Sally Lunn. 1 cup skimmed mi...
-How To Make Soup Crackers
1 cup of skimmed milk or water 1/3 cup (scant half cup with water) of oil or oil and melted butter 1/2 teaspn. salt 1/2 teaspn. sugar 1 or 2 tablespns. liquid yeast or 1/4-1/2 cake compressed pa...
-How To Make Rolls
Dough - 1 pt. milk 1/2-3/4 teaspn. salt 1/2-1 cake compressed yeast 2 tablespns. oil or 2-4 tablespns. liquid yeast about 3 pts. flour Add yeast to warm milk with flour for batter; let rise, add...
-How To Make Biscuits
Potato Biscuit 1 cake yeast 1 qt. water 1 cup sugar 2 cups mashed potato white flour 1 scant cup oil (or oil and melted butter mixed) 4 or 5 eggs salt Add beaten eggs, warm water and al...
-How To Make Rusk
1 pt. milk 2 eggs 2/3 cup oil 1 cake yeast 1/2-1 cup sugar white flour coriander or anise Beat oil and sugar together, stir in a little flour, add beaten eggs and warm milk, then dissolved ye...
-How To Make Buns
1 pt. milk 2/3-1 cake yeast 1/3-1/2 cup oil or melted butter 2 tablespns. to 2/3 cup of sugar 1/2-1 teaspn. salt white flour Add sugar, oil, salt and yeast to warm milk, with flour for soft doug...
-How To Make Beadles
Mix universal crust stiff at first; after rising twice, roll 1/2-1/2 in. thick, cut out with large round cutter, wash with mixture of beaten yolks, milk and sugar flavored with lemon (grated rind may ...
-How To Make Buckwheat Cakes
Old-time Buckwheat Cakes-corn meal and flour Stir 1/2 cup of yellow corn meal into 1 qt. of boiling water; cook, stirring, until thickened; when lukewarm add: 1 teaspn. salt 1/2 cup white flour ...
-How To Make Unleavened Breads Without Chemicals
- The use of soda and baking powder in bread making is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system. - The chemical substances left in fo...
-How To Make Gems
Batter breads baked in irons. Have materials and utensils cold, put liquid with salt, oil and yolks of eggs when used, in stone milk crock or deep pan, agitate for a moment by moving wire batter ...
-How To Make Pop Overs
Pop Overs 1 egg 1 cup flour 1 cup milk salt Beat egg with salt; add half the milk, beat in the flour and add the remainder of the milk, and without beating strain into a pitcher; rest. Pour i...
-How To Make Corn Bread
Corn Bread 2 cups yellow granular meal 1 teaspn. salt 2 1/4 cups boiling water 1 1/4 tablespn. oil 1 egg Pour boiling water over meal, add salt, oil and yolk of egg; cool, add beaten white...
-How To Make Brown Bread
The Laurel Brown Bread. Sr. Olive Jones Tracy 1 qt. each of corn meal, rye meal and cold water 1 1/2 cup molasses 2 teaspns. salt 2 tablespns. oil 6 eggs Mix water, salt, molasses, oil and yo...
-How to Make Johnny Cakes
Johnny Cake 2 1/2 cups granular corn meal salt 3 tablespns. oil or melted butter about 1 1/2 cup milk Mix; rest 1 hr. or longer in cold place, bake in iron skillet in quick oven. South...
-How To Make Hoe Cake
One hoe cake is the pone mixture baked on a hoe or griddle in one large cake or in several small ones 1/4-3/4 in. thick. Another - 1 cup white Southern corn meal or Rhode Island meal, mix with 1/2 ...
-How To Make Dodgers
Sr. Welch's Corn Dodgers 2/3 cup common yellow corn meal good 1/3 cup white flour 1-2 teaspns. sugar salt 1 1/3 cup milk or water or half of each 1 large egg 1 teaspn. oil or melted butter ...
-How To Make Griddle Cakes
Griddle Cakes Batter for griddle cakes should stand 2 hrs. or longer in the ice box, or in winter in some cold place, to lighten it by allowing the starch grains and glutenous portion of the flour ...
-How To Make Dough Breads
Grind dough breads 5-8 times through a food cutter with the finest plate instead of kneading; it saves time and strength and the breads are better. A good spring wheat graham flour makes better rol...
-How To Make Plain Graham Rolls
Put a cupful of ice water into a cold bowl. Add 1/4 teaspn. of salt if desired, but the rolls will have more of the sweet, nutty flavor of the flour without it. Agitate the water until full of bubbles...
-How To Make Cream Rolls
Mix rich cold cream and graham flour together quickly. Press together without kneading, rest for 2 hrs. or more, shape into rolls and bake, or put on ice again until ready to bake. Rolls may be kne...
-How To Make Fruit Rolls
Roll shortened dough 1/4 in. thick. Cut into strips 2 1/2-3 in. wide, put a strip of halves of stoned dates, pieces of nice fresh figs or a roll of seeded and ground raisins along the length of the do...
-How To Make Bread Sticks
Sticks Roll any of the roll doughs or the graham cracker dough to about the size of a lead pencil or not over 1/2 of an inch in diameter; cut in 5 - 7 in. lengths, rest and bake the same as rolls. ...
-How To Make Whole Wheat Beaten Biscuits
1 qt. true whole wheat flour 1/3 cup oil 1/2 teaspn. salt 1 scant cup ice water, about Rub salt and oil with flour, add water, knead until smooth (the dough should be very stiff), then separate ...
-How To Make Sweet Graham Crackers
2 cups each graham and white flour 1/2 cup butter or oil 1/4 cup sugar 1/2 teaspn. salt cold water for stiff dough Mix well together, run through food cutter (with finest knife) 5 or 6 times,...
-How To Make Graham Crisps or Flakes
Prepare dough as for plain graham rolls, kneading very stiff. After resting, separate into small pieces and roll each piece as thin as paper. When all are rolled, put as many as convenient into a hot ...
-How To Make Unleavened Bread for Communion
2 cups pastry flour 1/2 teaspn. salt 2 1/2-3 tablespns. olive oil 1/3 to scant 1/2 cup of ice water Mix salt, flour, and oil together, add enough ice water for stiff dough, press together as for...
-How To Make Sandwiches
- Bread for sandwiches should be of fine even grain and twenty-four hours old, except for rolled sandwiches, then it must be moist enough to be pliable. - Sometimes it is well to wrap the loaves ...
-Fillings For Sandwiches
Salt understood Scrambled Eggs Scrambled without liquid, rather soft, served hot or cold. Hard boiled, while warm minced with fork and mixed with butter and salt. Hard boiled, sliced, ...
-Fillings For Sandwiches. Continued
Celery Brazil nut butter on bread or crackers; sliced, crisp celery between. Tomatoes Thin slices of tomato between slices of bread spread with improved mayonnaise dressing. A little chop...
-How To Make Open Sandwiches-Canapes
These are daintily arranged bits of bread cut into rounds, ovals or any fancy shape; sometimes toasted on one side; served most suitably at a luncheon or supper and eaten with a fork. Crackers are mor...
-Milk, Cream, Butter And Cheese
- The time has not come to say that the use of milk and eggs should be wholly discarded.' - But because disease in animals is increasing, the time will soon come when there will be no safety in...
-How To Pasteurize Milk
Place a dairy thermometer, or one in an unpainted tin case, in the milk; heat, preferably in double boiler, as quickly as possible, to a temperature of not less than 140 degrees F. and keep it there f...
-How To Sterilize Butter
Boil butter in a generous amount of water thoroughly. Cool, remove from the top of the water and drain. Sterilized Butter Pasteurize sweet cream the same as milk, cool quickly, let stand cov...
-How To Make Scalded, Devonshire or Clotted Cream
Let milk stand undisturbed in a cool, well ventilated place for 12 hours in summer, 24 in winter. Then set the pan carefully in some place over the fire where it will heat very slowly almost to the bo...
-Uses Of Sour Cream Without Soda
Sour cream may be used without soda in-Pie Crust; Shortcake Crust; Dumplings for Pot Pies; Steamed Puddings, and all places where universal crust is used; Salad Dressings in all places where sweet cre...
-How To Make Cheese
The process of ripening in cheese is a process of decay, and poisonous ptomaines are often developed. I have no doubt but it would be better if cheese were never taken into the human stomach. Our Fa...
-Information About What To Drink
- Two-thirds of all the patients that come to my office come because they drink tea and coffee. When I can get them to give up tea and coffee, they can get well.-Dr. Foote. Omaha. - Tea and cof...
-How To Make Fruit Nectars
We make fruit nectars by adding lemon juice, sugar and water (the less sugar the better, a sugar syrup is preferable) to pure fruit juices and to combinations of fruit juices. Some, such as grape an...
-How To Make Lemonades
Lemonade, with but little sugar, has no equal as a drink because of the purifying effect of the lemon juice upon both the water and the individual. A strong lemonade requires less sugar in proporti...
-How To Prepare Fruit Juices
The most desirable juices for drinks are made from fresh, ripe, uncooked fruits by crushing, and straining through a cloth. It is better to pour cold water over some fruits and let them stand for a wh...
-How To Make Cereal Coffees or Drinks
The bulk of the so-called cereal' drinks on the market have some commercial coffee in them, as well as chicory. There are a few, however, made of combinations of grains, or of fruits, nuts and grains...
-How To Make Invalid Foods
Diet in the hands of an expert is far more effective than drugs. I speak from a large experience in both systems.-Food and Condition. Dr. Yorke Davis, London. In many cases of sickness the ver...
-How To Make Confections
Sugar clogs the system. It hinders the working of the living machine.' Children are not naturally fond of sweets, but with few exceptions their taste has been educated to them from the cradle. I h...
-How To Make Confections. Continued
Cocoanut Candy 2 cups granulated sugar, 1/2 cup milk, 1 cup shredded cocoanut. Boil sugar and milk together for 4 m., add cocoanut, flavor to taste and cool in buttered tins. Candy Puffs ...
-How To Make Marshmallows
4 oz. gum arabic 1 cup water 1 1/4 cup powdered sugar whites of 3 eggs 2 teaspns. orange flower water or 1 of vanilla corn starch confectioner's sugar Another recipe gives 2 cups powdered ...
-How To Make Lozenges-Wintergreen or Peppermint
2 cups granulated sugar 4-6 drops true oil of wintergreen, or 1/2 cup water 3 drops oil of peppermint Boil sugar and water rapidly for 5 m. after they begin to boil, add the flavoring and remove fr...
-Meals And Menus
Woe to thee, O land, when thy king is a child, and thy princes eat in the morning! Blessed art thou, O land, when thy king is the son of nobles, and thy princes eat in due season, for strength a...
-Breakfast Menu Suggestions
First Day Baked Macaroni in Cream or Tomato Sauce Bread and Butter or Cream Whole Wheat Wafers Apples and Oranges Second Day Corn Omelet Whole Wheat Gems Apple Sauce Graham Sticks ...
-Dinner Menu Suggestions
First Day Mashed Lentils-Cream Sauce Baked Potatoes Boiled or Stewed Cabbage-salt and oil Bread and Nut or Dairy Butter Corn Pone or Water Corn Bread Squash or Pumpkin Pie Second Day...
-Supper Menu Suggestions
Number One Stewed Fresh Tomatoes Bread and Butter White Crackers Fruit and Nut Relish Number Two Bread and Milk- Baked Sweet Apples or Blueberries or Black Raspberries Number Thre...
-Midday Luncheon Meal Suggestions
Number One Tomato Shortcake Crackers Pine Nut Cheese Lemon Egg Cream Number Two Hot Egg Sandwich Lettuce-French or Mayonnaise Dressing Number Three Timbales of Corn Whole Wheat Po...
-Public Or Entertainment Dinner Menus
Number One Nut Bouillon Royal Paste Croutons Ripe Olives Trumese Pie Celery in Tomato Graham Crisps Apple and Pineapple Salad Cream Dressing-White Sticks White Fruit Cake (no icing, ...
-Simple Company Luncheon Menus
Number One Steamed Trumese Biscuit (p. 137)-Boundary Castle Sauce Jelly Sandwiches Celery Pineapple Sponge-Whipped Cream Cream Crisps Number Two Creamed Mushrooms (or oyster plant) i...
-Evening Luncheons Menu Suggestions
Number One Sweet Fruit Sandwiches Cereal Coffee Number Two Grapes Pears Orange, or Mint Orange Nectar Number Three Vanilla or Lemon Egg Cream Nut and Citron Cake Raspberry Lemo...
-Starchless Meals
Number One Breakfast Plain Omelet Apples Pears Grapes Dinner Nut and Tomato Bisque String Beans Lettuce---French or Lemonade Dressing Blanched Almonds Honey Supper Baked App...
-Picnic And Travelling Lunches
Collect boxes of different sizes as you have opportunity. Save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it. Quite a large...









TOP
previous page: One Hundred And One Practical Non-Flesh Recipes | by Margaret Blatch
  
page up: Cook Books
  
next page: Mrs. Rorer's Vegetable Cookery And Meat Substitutes | by Sarah Tyson Rorer