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The American Woman's Cook Book | by Ruth Berolzheimer



To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, "I had good luck with my cake to-day," or "I had bad luck with my bread yesterday." Happily, luck causes neither the success nor the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.

TitleThe American Woman's Cook Book
AuthorRuth Berolzheimer
PublisherConsolidated Book Publishers, Inc.
Year1939
Copyright1939, Consolidated Book Publishers, Incorporated
AmazonThe Domestic Arts Edition of the American Woman's Cook Book

Edited and Revised by Ruth Berolzheimer Director Culinary Arts Institute From the Delineator Cook Book

Edited by Delineator Institute, Mildred Maddocks Bentley, Director Martha Van Rensselaer and Flora Rose Directors, College of Home Economics -Cornell University

The American Woman's Cook BookThe American Woman s Cook Book 2The American Woman s Cook Book 3
-Acknowledgement
The editor wishes to acknowledge the generous and wholehearted cooperation of those who put at our disposal the beautiful photographs and color plates which appear in this booh. Armour and Company T...
-Methods Of Cooking Food
Boiling is cooking in water at a temperature of 212 Fahrenheit. At this temperature water will bubble vigorously and as these bubbles come to the surface of the water steam is given off. (In moun...
-Methods Of Mixing Food
Stirring - Food is stirred by a rotary motion of the arm. The purpose of stirring is to mix thoroughly all ingredients. Beating - Food is beaten when the motion in mixing brings the contents at the b...
-Cooking By Temperature
For best results in cooking, exact temperatures should be known and followed. This requires the use of thermometers such as an oven thermometer or an oven-heat regulator for all sorts of baking, and s...
-Cooking Periods And Temperatures
Oven Temperatures for Baking Degrees Fahrenheit Slow oven ........................... 250 to 350 Moderate oven ....................... 350 to 400 ...
-Table I. Bread, Cakes, Cookies And Pastry Baked
To bake loaves of yeast bread, heat the oven to the higher temperature given, and leave it at this degree for about fifteen minutes. Then reduce it to the lower figure for the remainder of the baking ...
-Table II. Custards, Souffles, Scalloped Dishes And Puddings Baked For Table Of Oven Temperatures, See Page 5
Au Gratin Dishes Degrees Fahrenheit Baking Period (to brown crumbs) . . 400 Minutes 10 Custards Degrees Fahrenheit Baking Period Larg...
-Table III. Meat, Poultry And Fish Roasted
For table of oven temperatures, see page 5 The number of minutes per pound which a roast requires for cooking at a given temperature is only an approximation. The accurate way of determining doneness...
-Table IV. Fried Foods. Deep Fat Frying
Temperature of Fat Degrees Fahrenheit Cooking Period Croquettes And all previously cooked foods 375 - 390 Total, mins. 2 - 5 Doughnuts,...
-Table V. Eggs Boiled
Temperature of Water Degrees Fahrenheit Cooking Period Soft ......................... 212 Total, mins. 2 - 4 Hard ....................... 212 ...
-Table VI. Fruits And Vegetables Boiled
Fruits Cooking Period Apples, cut............ Mins. 5 - 8 whole ............. 15 - 25 dried ............. Hrs. 1 - 4 Apri...
-Baked
Vegetables Temperature of Oven Degrees Fahrenheit Baking Period Beans, with pork........... 250 - 350 Hrs. 6 - 8 Cauliflower ........... 375 - 400...
-Table VII. Candy And Frosting
Stages in Sugar Cooking Sirup stage............................................. 220 - 230 Thread stage ............................................ 230 - 234 ...
-Measurements
Learn to Measure Accurately - All the measurements in this book, and in most modern cook-books and magazines, are level. It will not do to use a heaping teaspoon, tablespoon or cup when a level one is...
-Useful Facts About Starch
Some of the foods which are used most frequently are rich in starch; for instance: Flour - White, whole wheat, graham, buckwheat, rice, corn, rye, barley. Vegetables - Potatoes,- sweet potatoes. Le...
-Points To Be Observed In Cooking Starch-Rich Foods
1. Use enough water to soften all the starch present. This is especially important in cooking breakfast foods. 2. Cook them for a long enough time to swell and soften the starch. A temperature as hig...
-Thickening Power Of Flour Or Corn-Starch
This is one of the most important things for a good cook to know. If the cook can tell how much flour or corn-starch to use to make sauces or pastes of any desired thickness, and knows how to mix and ...
-Methods Of Combining Flour Or Corn-Starch With Liquids
When Little or No Fat is Used - Heat three-fourths of the liquid. Stir the remainder of the liquid gradually into the thickening agent. If sugar is used it may be mixed with the thickening agent befor...
-Dishes That Have A Sauce Foundation
A variety of dishes can be made by a person who is familiar with the thickening power of flour and corn-starch and with methods of combining them into sauces. There are two foundation sauces: A White...
-Cooking And Table Fats Classified As To Sources
Oils (Vegetable Product) Olive oil Cotton seed oil Corn oil Other salad combinations (Milk Product) Cream Solid Fats (Milk Product) Butter (Animal Product) Lard Drippings as from bacon, suet, c...
-How To Try Out Or Render Fat
Every bit of fat from scraps of meat, bacon drippings, roasts, soups and poultry may be made into a mixture useful for general cooking purposes. The scraps should be tried out together. The proporti...
-How To Clarify Fat
If fat that has been tried out from scraps and drippings needs to be clarified, let it harden, remove it from the container, scrape away and discard any sediment that has settled in the bottom of the ...
-Deep Fat Frying
Fats for deep fat frying, should be capable of being heated to a high temperature without smoking or burning. Smoking impairs the flavor, the digestibility and the durability of fat. A fat should be c...
-Directions For Frying
1. Put enough fat into the kettle to submerge to a depth of one or two inches the articles to be fried. Do not fill kettle more than three-fourths full of fat. The fat in an over-full kettle may bubbl...
-Testing Fat For Frying
Fats should never be brought to the smoking point as a test of heat. Use a thermometer or drop into the fat a one-inch cube of bread from the soft part of the loaf. Judge the heat of the fat by the le...
-Egging And Crumbing Foods For Frying
Except in the case of foods like doughnuts, fritters, potatoes and fried breads, foods are ordinarily either egged and crumbed or dipped in an egg batter before being fried. This is because the egg or...
-Useful Facts About Eggs. Eggs Help To Bind Foods Together
Eggs Bind Fats and Liquids Together - Fats and liquids mixed together tend to separate very quickly. When egg is added to this mixture, it is possible, under right conditions, to secure a very intimat...
-Eggs Help To Give Lightness And Looseness Of Texture
This property is due to the presence in egg of a tenacious, gluelike or viscous substance called albumin. Albumin has the power of holding air beaten into it, or gases formed in the mixture containing...
-Proportion Of Egg To Liquid In Custard Mixtures
1 cup liquid Makes a mixture that has sufficient body to bake in small cups or for a medium thick soft custard. 1 whole egg or 2 egg-yolks 1 cup liquid Makes...
-Why Custards Whey Or Curdle
Custards usually whey or separate or curdle because they are cooked at too high a temperature or too long a time. Milk that is a little sour may cause curdling of a custard. The best way to prevent w...
-Useful Facts About Milk
The value of milk in the daily meals is so great that every effort should be made to extend its use in cooking. Whole Fresh or Pasteurized Milk need hardly be discussed since all homemakers are famil...
-Alkaline And Acid-Forming Foods
Alkaline or Base-Forming Foods Acid-Forming Foods Olives Berries Bread, white and whole wheat Carrots Broccoli Turnips and tops Brussels Sprou...
-Meat And Other Protein Food
Ordinarily, do not try to serve flesh foods (meat, fish, and poultry) more than once a day. Milk, eggs, and cheese supply a desirable quality of protein or muscle-building foods and may be served inst...
-How To Select Canned And Package Goods
If the average household is to be supplied with the vegetables and fruits needed in the abundance recommended in this book, some provision must be made to have a supply on hand during the months when ...
-Standard Sizes In Cans And What They Contain
No. 1/4 cans - sardines, potted meats such as deviled ham, condensed milk - contain 4 to 4 1/2 oz.; approximately 1/2 cup. No. 1/2 cans - shrimp, lobster, salmon, pimiento, condensed milk - contain 7...
-What Food Materials Do For The Body
The healthy body is built and maintained by: Protein - helps make flesh and blood Calcium - for bone, teeth, glands, nerve and muscle Phosphorus - for bones, teeth, glands, muscle and nerve Iron - wi...
-Where To Find These Building And Protecting Foods
Protein Milk, eggs, cheese, all meat, poultry and game, all fish and sea foods, peas, beans, corn, all nuts, all grains. Calcium Cheese, almonds, milk, green vegetables and to...
-The Vitamin Content Of Important Foods
Food Vitamin A Vitamin B Vitamin C Vitamin G Almonds........................... A BB . GG Apples........................ A B t...
-The Number Of Calories In Your Usual Servings
Food Calories Almonda, 12................... .. 100 Almonds, chocolate, 5 ............... .. 100 Apple.....................................................
-Points To Keep In Mind In Making Menus
In order to encourage good digestion and to make sure that the family enjoys the meal as well as receives benefit from it, all of the following factors should be considered: The Staying Quality of Fo...
-Simple Menus. Breakfasts
Strawberries with Cream Corn Flakes Graham Muffins Coffee Milk Baked Pears French Toast Maple Sirup Coffee Milk Stewed Apricots Corn-meal Mush Buttered Toast Coffee Milk Sliced Oranges Scram...
-Dinners
Broiled Steak Mashed Potatoes Asparagus Salad Rolls Butter Grape Conserve Chocolate Pudding Pot Roast in Tomato Sauce Potatoes Buttered Peas Brown Bread Fresh Vegetable Salad Fruit Jelly with Cu...
-How To Use The Selected Foods
Foods selected from the above groups may be included in the school lunch in the following forms: Sandwiches - Made as often as possible from whole cereal breads, as graham, whole wheat, oatmeal. Made...
-Preparation Of Food
Sandwiches - Since sandwiches form a main part of the school lunch, their preparation is most important. Wholesome breads should be used for sandwiches. Graham, whole wheat, oatmeal, brown, raisin, a...
-The Lunch Box
Select a box that can be kept clean. Lunch boxes should be washed, scalded and aired daily. Those made of lightweight metal are best. Many attractive boxes are now made with a vacuum bottle which fits...
-China
Perhaps in greater degree than any other domestic appointments, does china present an opportunity for indulgence of personal whim and the exercise of good taste on the part of the hostess. Today there...
-Plates Of Various Sizes And How They Are Used
In the following list the measurements, in inches, are from extreme rim to rim. Place Plate (also called cover plate, service plate, lay plate). 10 to 11 inches. Dinner Plate (roast plate). 10 inche...
-Kinds Of Glasses
Goblet. The goblet is the aristocrat of table glass. In its usual form it is a flaring round bowl resting on a tall slender stem. In certain styles, however, the stem becomes a mere button. Goblets ...
-Silver
The silver on your table is a declaration of your taste. Whether it is sterling or plate, there is, in an excellent pattern and in the perfect form and proportion of the utensils, an unmistakable aris...
-Knives And Forks
The dinner knife and fork, although imposing members of the silver-family, are not the most important members, for their use is limited to the main course of dinner. The luncheon knife and fork offer...
-A List Of Useful Serving Pieces
2 or 3 Tablespoons 2 or 3 Dinner Forks (for serving) Medium size Carving Set (or steak set) 2 pieces (or large size carving set) Butter Knife or Butter Pick Gravy Ladle Sugar Tongs Pie or Tart S...
-Table-Cloths
Before you buy your table-cloths, carefully measure your table, and allow a twelve- to fifteen-inch hangover for your dinner cloths, and an eight- to twelve-inch hangover for your luncheon cloths. Ta...
-Napkins
Table-cloths and napkins should match. For formal dinners an unusually large napkin is smart, but nowadays napkins, like most other furnishings, have shrunk, and one rarely encounters dinner napkins...
-Monogramming
The pattern or design of the cloth and napkins and the type, design, and size of the monograms embroidered on them should make a perfect unity. For table-cloths, the size of the monogram should be fr...
-Compote Dishes And Candles
To balance the centerpiece, decorative silver or glass - or gold! - compote dishes, two or four in number, are usually placed toward the ends of the table. These dishes, containing bonbons or mints or...
-Finger Bowls
There are three methods of placing finger bowls: First, if the finger bowl is needed after fruits at the beginning of a meal, or after corn on the cob, artichokes, and other food that demands the use ...
-Spreading The Cloth
When the table-covering is the conventional table-cloth, first place the silence-cloth, of white, thick, doublefaced material, which usually extends five inches over each side of the table. This is so...
-Setting The Covers
Now you are ready to set the covers. A cover is the place set for one person at the beginning of a meal. It consists of a service plate (called sometimes a place plate, and most appropriately cal...
-Service Suggestions
Methods - There are three methods of table service. The one often preferred is the left hand service, that is, the placing, passing, and removing of all dishes at the left. Beverages are, of course, a...
-Roast Beef
Carve all roasts across the grain of the meat. The thickness of the slices varies with the kind of roast that is being carved, and may be influenced by the personal preferences of the people for whom ...
-How To Carve Poultry Roast Turkey Or Chicken
Let the bird rest on its back on the platter, with the drumsticks pointing toward your left. Grasp the carving-fork firmly in the left hand, with the tines pointing toward the bird's neck and the tips...
-Garnishes For Meat, Fish, Game And Poultry
Garnishes often used with roasts of beef, lamb or mutton are browned potatoes, croquettes of potatoes or rice, mashed potato cups filled with green peas or diced vegetables, slices of carrot, parsnip ...
-Garnishes For Aspics And Salads
The best and simplest frame for any salad is a bed of lettuce leaves or shredded lettuce, cabbage or cress. Many salads are made more attractive by a sprinkling of chopped nuts or capers, minced green...
-Cooking Cereals
Two of the important secrets in cooking cereals so that they are acceptable are: 1. To allow enough water to swell and soften all the starch. 2. To cook them long enough to swell the starch and soft...
-Amounts Of Water To Use With Various Cereals
To One Cup Use Cups Water Will Make Cups Product Cornmeal 5 to 6 5 + Hominy Grits 4 to 5 4 + Oatmeal 4 to 5 4 + Oats, ...
-Hot Tamales
Filling: 3/4 pound chicken or 3/4 pound veal or beef 3 ounces chili powder 1 small onion 3 cloves garlic 2 teaspoons salt 1 1/2 cups hot water Bay leaves Envelope: 4 cups yellow corn meal 1 teaspo...
-Flours And Meals Used In Bread-Making
While flours and meals made from oats, corn, rice and other seeds are used to some extent with wheat flour in making yeast breads, by far the larger amount of yeast bread is made from wheat flour only...
-Yeast
The most satisfactory temperature for the growth of yeast is from 75 to 95 F. It ceases to grow when the temperature is below 3 0 F. and is killed at about 212 F. Yeast should not...
-Straight Dough Method
Add to the liquid-and-yeast mixture all the flour to be used or enough to make a dough of the desired stiffness and knead thoroughly until it no longer sticks to the board. This method may always be u...
-Tests For Determining When Bread Is Done
1. When the color is a rich golden brown. 2. When the loaf shrinks away from the sides of the pan. 3. When the sides of the pan sizzle when touched with a damp finger. 4. When a clean toothpick ins...
-Common Causes Of Inferior Bread
Poor Flour - A cheap flour is an expensive flour because it makes a loaf inferior in texture, color, flavor and volume. Old Yeast - Dead yeast plants can not leaven bread. Old compressed-yeast cakes ...
-Standard Recipe For White Bread
2 cups milk 1 1/2 teaspoons salt 1 teaspoon to 2 tablespoons sugar Shortening, if desired, up to 2 tablespoons 1/2 to 2 compressed yeast cakes softened in 1/4 to 1/2 cup lukewarm water 6 to 8 cup...
-Refrigerator Rolls
1/2 yeast cake 2 cups sifted flour 1/8 teaspoon salt 1 1/2 teaspoons sugar 3/4 cup milk 1/2 cup butter Crumble yeast into sifted dry ingredients and mix well. Add cold milk and make into a soft do...
-Variations Of Standard Roll Recipe
Plain Rolls - When dough is light, cut or tear it into pieces about the size of a small egg or a walnut. Fold the sides under until the top of the roll is perfectly smooth. Brush the top with fat. Pla...
-Raised Buckwheat Cakes
2 cups boiling water 1/2 cup corn-meal 1/2 yeast cake 1/4 cup warm water 1/3 cup hot milk 1 tablespoon molasses 1 teaspoon salt 2 cups buckwheat flour 1 teaspoon soda Pour the boiling water over t...
-Brioche
1 cup milk, scalded 2/3 cup butter 2 teaspoons salt 1/2 cup sugar 2 yeast cakes 1/4 cup lukewarm water 4 eggs, well beaten Melted butter 4 1/2 cups bread flour Scald milk and add butter, salt and ...
-Salt Rising Bread
1 cup milk 2 tablespoons white corn-meal 1 teaspoon salt 1 tablespoon sugar 1 tablespoon melted shortening (may be omitted) Flour Scald the milk. Allow it to cool until it is lukewarm; then add th...
-Honey Twist
1 cup milk, scalded 1/4 cup butter 1/2 cup sugar 1 teaspoon salt n6 2 cakes compressed yeast 1/4 cup lukewarm water 2 eggs 5-6 cups flour Pour hot milk over butter, sugar and salt. Crumble yeast...
-Methods Of Mixing Quick Breads
Muffin Method - This method is usually used for the batter type of quick bread. The dry ingredients are mixed and sifted, then the liquid and egg (if used) are added, either separately or combined. Wh...
-Baking Powder Biscuit
2 cups flour 4 teaspoons baking-powder 1 teaspoon salt 2 tablespoons shortening 3/4 cup liquid (all milk or half milk and half water) Mix dry ingredients and sift twice. Work in shortening with ti...
-Sandwiches
AN encyclopedia published about 1900 defines a sandwich as an article of food consisting of a slice of meat, fish, fowl or other food placed between two slices of bread, which may be plain or buttere...
-Butter And Filling
The filling and butter for sandwiches should be increased in proportion to the thickness of the slice of bread. Preparing the Butter - The butter should be thoroughly creamed before it is used or it ...
-Shaping The Sandwiches
Sandwiches may be cut with a knife into triangles, oblongs and similar outlines, or shaped with cutters into hearts, circles, crescents or any preferred design. When sandwiches are shaped with these f...
-Sandwiches With Cheese Or Egg Fillings Cheese Sandwiches
No. 1 Place thin slices of American, Swiss or any preferred mild or snappy cheese between two slices of buttered bread. Add a dash of mustard if desired. No. 2 Grate sapsago and Parmesan cheese and...
-Sandwiches With Meat And Poultry Fillings. Chicken Sandwiches
No. 1 1 cup cooked chicken meat, white or dark 1/4 cup mayonnaise Chop the chicken meat very fine, mix with the mayonnaise, and spread thin slices of bread, buttered or unbuttered, with the paste. ...
-Miscellaneous Sandwiches And Sandwich Fillings
1. Raisins worked into cream cheese. 2. Chopped raisins, figs, dates or prunes, mixed with chopped nut-meats and moistened with mayonnaise dressing or lemon-juice. 3. The well-whipped white of an eg...
-Hot Sandwiches
The hot sandwich is now frequently used as a supper or luncheon dish with a salad. It is sometimes served as a breakfast dish and even a dessert may now be served in sandwich form, as, for instance, s...
-Suggestions For Hot Sandwiches
Hot sandwiches should be substantial and filling without losing the chief characteristic of all sandwiches - ease in handling. For this reason rolls and buns are often more satisfactory than sliced br...
-Appetizers
Strict convention in England and America at one time decreed that the formal dinner should begin with soup, but that custom is no longer binding even in the most formal household. Other dishes to intr...
-Serving The Appetizer
The appetizer should always be served in small portions because the purpose of this course is to whet but not to satisfy the appetite. At formal dinners and luncheons, the same kind of appetizer is g...
-Sardine Or Lobster Or Other Sea Food. Canapes
6 portions prepared bread 6 large sardines or 6 tablespoons lobster or other sea food, chopped fine Juice of 1 lemon Salt Wcrcestershire sauce Pickled beets 6 large olives 24 thin slices lemon ...
-Grapefruit Cocktails
No. 1 - Grapefruit on the Half Shell. Cut grapefruit in half, crosswise. With a pair of sharp shears or with a grapefruit corer, cut a circular piece from the center of each half, being careful not t...
-Soups
Soups may be roughly divided into two groups. In the first group belong the soups that are always made from meat stock. These are the various modifications of brown and white stocks, bouillons, consom...
-Making Soup Stock
Cut Meat in Small Pieces and saw or crack bone. This is done to increase the surface exposed to the action of hot water. Brown From One-fourth to One-half the Meat for brown stocks and consommes. Thi...
-Using Soup Stock
When ready to use stock, loosen fat around the edges with the thin blade of a knife. Remove the cake of fat. If the stock is jellied, wipe off the remaining small pieces of fat and the edge of the bow...
-Ingredients Needed To Make One Quart Of Standard Stock
Brown Stock or Bouillon. 2 pounds beef (1/4 to 1/2 bone) 1 1/4 quarts cold water 4 to 6 peppercorns 2 cloves 1 bay-leaf 1 blade mace 1 teaspoon sweet herbs Sprig parsley 1 tablespoon, each, of ca...
-Variations Of Brown Or White Soup Stock
Vegetable Soup - If a clear soup is desired, follow the directions for clarifying soup stock, and then add, to each quart of brown stock, one cup of diced vegetables, raw or cooked. If the vegetables ...
-Clam Broth
12 clams in the shell 2 cups water Paprika Purchase large clams in the shells. Scrub them thoroughly with a brush, place them in a kettle with cold water, closely covered, and bring water to the bo...
-Bouillabaisse
This is a famous fish mixture and greatly esteemed by epicures, but it can not be recommended as economical. It has one advantage, however, and that is that if served with celery, bread and butter, an...
-Chicken Gumbo
This recipe, if followed as given, will provide the main dish for dinner. Chicken gumbo may be made by using leftovers, or the remainder after making chicken salad or boned chicken. 1 fowl (3 to 4 po...
-Chicken Soup
This recipe provides a large bowl of substantial soup, as well as a cooked fowl, and when the soup is served the rest of the dinner should consist of light dishes. For more economical recipes see Inde...
-Chowders. Clam Chowder
50 clams 4 ounces salt pork 1 medium-sized onion 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon thyme 3 potatoes 1 pint milk 1/2 teaspoon pepper 3 pilot biscuit Put clams, with their own ...
-Custard For Garnishing
Allow two tablespoons of milk, cream, or consomme to each egg. Mix well, season with salt and pepper, and pour into a buttered mold, making the custard one-half inch thick. Set the mold in a pan conta...
-Fish
The main difference between fish from fresh water and those from salt water, as food, is that the salt-water fish are an important source of bromin and iodin in the diet, and are considered desirable ...
-Selecting And Caring For Fish
Fresh and Frozen Fish - Fresh fish, or fish that was frozen while fresh, has full or bulging bright eyes, bright red gills, firm and elastic flesh and fresh odor. Be sure that the flesh along the back...
-How To Bone And Fillet A Fish
Clean and skin the fish. Insert a sharp knife close to the backbone at the tail end, and cut the flesh from the bone, working toward the head and keeping the knife as close as possible to the bone. Sm...
-Boiled Fish
For boiling a large fish whole, a fish-kettle with strainer, a large kettle with a wire frying-basket or a steamer is needed. A plate in a piece of coarse muslin or cheese-cloth, kept for this purpose...
-Fish That Are Good Boiled, With Suggestions For Sauces And Garnishes
Fish Sauce Garnish Codfish Butter sauce, caper sauce, oyster sauce, shrimp sauce Parsley or cress Flounder Bechamel sauce Chopped parsley ...
-Fish That Are Good Broiled, With Suggestions For Sauces And Garnishes
Fish Sauce Garnish Black Bass (split) Melted butter Lemon and parsley Cod (sliced) Melted butter Lemon Flounder (split or filleted) ...
-Baked Fish
Whole Large Fish - Dress and stuff the fish (See chapter Stuffings for Fish, Meat, Poultry and Game.) and sew up the opening with a trussing-needle. If a white or medium fat fish is used, cut three ...
-Fish That Are Good Baked Whole, With Suggestions For Stuffings, Sauces And Garnishes
Fish Stuffing Sauce Garnish Bass (sea) Bread stuffing No. 1 or 2 Tomato sauce Tomato and parsley Bluefish Bread stuffing No. 1 or 2 Sa...
-Halibut Creole
2 pounds halibut 2 cups stewed tomatoes 1 cup water 3 cloves 1 slice onion 2 tablespoons butter 1 tablespoon flour Salt and pepper Put the tomatoes, water, cloves and onion on the stove in a Stew...
-Fried Or Panned Fish
After cleaning, dry the fish, sprinkle with salt and pepper, dip in fine bread-crumbs, flour or corn-meal, then in egg, and again in crumbs, flour or corn-meal, and fry in deep fat. (See Index for dir...
-Planked Fish
Scale the fish. Split it down the back, clean, wash and wipe dry as usual. Prepare a plank of oak or hickory, about one and one-half inch thick, and put in the oven to heat. If using a gas stove, plac...
-Fish Timbale
1 cup cooked fish, fresh or canned 1/2 cup cooked mushrooms 1 cup bread-crumbs 2 cups milk or cream 1/2 cup butter or other fat Salt, pepper and nutmeg 4 eggs Use any delicate fish, such as halibut,...
-Salt Mackerel
Boiled - 1 salt mackerel 2 cups milk Pepper 4 tablespoons flour 4 tablespoons butter Clean the fish by scraping off rusty-looking portions and also the thin black membrane found on the inside, and...
-Baked Oysters With Spaghetti
1/4 pound spaghetti 1 pint oysters Salt and pepper 1 cup bread-crumbs 1/8 cup melted fat 1 1/2 cups milk 2 tablespoons flour 2 tablespoons butter or other fat Break the spaghetti into small pieces, ...
-Clams Cooked In The Shell
Steamed - 30 clams in the shell 6 tablespoons butter Juice of 1/2 lemon Salt and pepper The hard-shell clam is used for steaming. Scrub the shell with a brush and wash free of sand in several water...
-How To Boil And Dress A Lobster
Plunge the live lobster into boiling water, head downward. Add one tablespoon of salt, cover the kettle and keep it boiling. A medium-sized lobster will cook in about twenty minutes. Plunge it into co...
-Lobster With Coral Sauce
No. 1. 1 medium-sized lobster 3 tablespoons butter or other fat 2 tablespoons flour 1 pint boiling water 2 tablespoons lemon-juice Cut the meat of the boiled lobster into small pieces and mash th...
-Dressing Crabs
All uncooked crabs should be vigorously alive when purchased, or the meat is not good. To prepare them for cooking, proceed as follows: Soft-shell Crabs - The back of the crab tapers to a point at ea...
-Turtles And Terrapins
These animals should be alive when purchased. If the large southern variety, the soft-shell or snapping turtles are used, cut off the head and let the turtle lie in cold water one-half hour or hang on...
-Glands And Organs
Liver - Calf's liver is often considered most choice in tenderness and in flavor. Lamb's, however, is equally good and often cheaper in price. Pig's liver is good, and even beef liver is acceptable if...
-Methods Of Cooking Meat
Meat is cooked to soften connective tissue, to develop flavor, to improve appearance and to destroy bacteria or other organisms. The method of cooking depends on the kind and quality of the meat to be...
-Kinds Of Cuts And How To Use Them. Meat
Rind Of Meat Name Of Cut Location Characteristics Use Veal (Continued) Neck Forequarter - next head Bones, gristle with little meat Stew ...
-Brisket Of Beef
3 pounds beef brisket 1/2 cup sliced onions 1/2 cup sliced carrots 1/2 cup diced celery with leaves 1 1/2 teaspoons salt Cover beef with hot water, add vegetables and simmer, covered, until meat is ...
-Beef Stew With Dumplings
1 1/2 pounds shank, neck, plate, flank, rump or brisket 1/4 cup flour 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 small onion 1/3 cup cubed carrots 1/3 cup cubed turnips 4 cups potatoes, cut in qua...
-Stuffed Steak
2 pounds flank or round steak 1 cup crumbs 1/2 cup stock or water 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped onion 1 small turnip, diced 1/2 cup chopped celery 1 small carrot, diced...
-Roast Beef With Yorkshire Pudding
In preparing beef for roasting, trim it carefully then skewer and tie it into shape. Rub the lean parts with drippings and rub the whole with salt, pepper and flour. Place the standing or rolled rib ...
-Rolled Veal Loin
6 pounds loin of veal 1/2 pound boiled ham 2 hard-cooked eggs 1 cup bread crumbs 1/4 teaspoon chopped thyme 1 teaspoon chopped parsley 1 tablespoon grated lemon rind 1/2 teaspoon salt 1/8 teaspo...
-Barbecued Roast
3 or 4-pound roast - lamb, mutton, pork or beef 1/2 cup salad oil 2 tablespoons vinegar 1 cup water 1/3 cup flour 4 cups beef stock 3/4 . teaspoon dry mustard Dash pepper 1/8 teaspoon celery salt Sal...
-Braised Leg Of Lamb Or Mutton
1/2 cup each finely chopped celery, carrot and onion 2 tablespoons drippings or other fat 3 cups vinegar 3 cups water 1 leg lamb or mutton 1/2 teaspoon each of powdered thyme and marjoram 6 whole ...
-Roast Crown Of Lamb
1 crown of lamb or mutton Salt and pepper 1 recipe Mushroom Stuffing (page 305) Sliced salt pork A crown is usually prepared at the market and is made by shaping the ribs (12-15) into a crown and f...
-Roast Leg Of Lamb
1 leg lamb (5 to 6 pounds) 1 1/2 tablespoons salt 1/4 teaspoon pepper Have shank bone removed at the market, if desired. Do not remove the fell. Rub meat with salt and pepper. Place, fat side up, o...
-Roast Spareribs
2 pounds spareribs Salt and pepper Place spareribs in a shallow baking dish and sprinkle with salt and pepper. Roast in a moderately slow oven (300 to 325 F.) about 1 1/2 hours. Allow 1 po...
-Pigs' Feet
Boiled. 6 pigs' feet 1 1/2 tablespoons salt Scrape and wash the feet thoroughly and tie each separately in a piece of cheese-cloth. Put them into a kettle or stew-pan, cover with boiling water and ...
-Scrapple
1 hog's head Salt and pepper Powdered herbs Corn-meal Buckwheat flour Scrape and clean a hog's head, then split it and take out the eyes and brain. The butcher will do this, if requested. Clean the ...
-Sweetbreads
Preparing Sweetbreads - Sweetbreads should be plunged into cold water as soon as they are received, and soaked for one hour, then they should be parboiled in acidulated, salted water (one teaspoon sal...
-Stewed Kidneys
3 cups veal or beef kidneys 2 bay-leaves 1/2 lemon Salt and pepper 2 tablespoons flour 2 tablespoons butter or other fat Split the kidneys and cut out the hard, white substances and fat from the ...
-Tripe
Preparing Tripe - Tripe is usually sold in the city markets already cleaned. If not so obtainable, wash well through several boiling waters, then put it in cold water and let it soak over night. Stew...
-Seasons For Fresh Poultry And Game
Poultry in some form is available in the market at every season. Chickens weighing about one and one-half pounds, known as Spring chickens or broilers, begin to appear in the market during January. Th...
-Selecting Poultry And Game
There are a few general rules to be observed in the selection of young tender poultry and game. They should be plump in appearance, have smooth, soft legs and feet and smooth, moist skin. The lower ...
-How To Prepare Poultry For Cooking Whole
Make a small incision below the breast-bone. Insert the hand and carefully loosen the internal organs, the entrails, the gizzard, the heart and the liver. Reserve the last three; these are known as th...
-How To Dress Birds For Broiling, Frying, Etc
For Broiling - Singe the bird, cut off the head and neck close to the breast and the legs at the knee joints. Beginning at the neck, make a cut through the back-bone for the entire length of the bird....
-Panned Chicken
1 chicken 1/4 cup fat Flour 1 cup hot milk Cress Salt and pepper 1 tablespoon cracker or bread-crumbs Onion-juice Chopped parsley or tarragon Prepare a chicken as for broiling and slightly flat...
-Planked Chicken
2 large broilers 1/4 cup fat 1 teaspoon minced parsley 1 teaspoon minced green pepper 1 teaspoon lemon-juice 1 teaspoon minced onion Salt and pepper 1 pint sauted mushrooms 1 quart seasoned mashed...
-Smothered Chicken
2 small chickens or 1 large one Salt and pepper 2 or more tablespoons fat Flour This is one of the most delicious ways of cooking chicken. Take off the neck and split the chicken down the back, wipi...
-Fricassee Of Chicken
White 1 chicken 2 tablespoons fat 2 cups chicken stock 2 tablespoons flour 1 cup milk or cream 1 egg-yolk Salt and pepper Herbs Salt pork Rice or dumplings Singe, clean and cup up the chicken...
-Chicken Pie
1 chicken Pie paste Milk Salt and pepper Flour Clean, singe and cut up chicken as for fricassee. Place in a kettle and add enough hot water to cover. Put the cover on the kettle, and simmer slowly u...
-Braised Turkey
1 turkey Stuffing 1/2 pound salt pork 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup onion 1/2 cup turnip 4 cups water or stock Salt and pepper This is a very satisfactory way of cook...
-Goose. Roast Goose With Potato Stuffing
1 goose (about 8 pounds) Potato stuffing Salt pork if goose is not fat Salt and pepper Flour Select a goose that is about four months old. An old goose is better braised than roasted. Singe the go...
-Ducks Roast Duck
Epicures prefer young ducks rare, and without stuffing. Some people consider that ducks have too strong a flavor, and to absorb this flavor lay cored and quartered apples inside the body. These apples...
-Pheasants, Partridges, Quail And Grouse
Game should not be kept too long; birds rarely should be hung longer than one week. Hang in a cool dry room where the air circulates freely. If birds are to be kept many days, draw but do not pick the...
-Roast Leg Of Venison
Leg of venison Fat salt pork Salt and pepper 1/4 cup fat Flour Wipe carefully, and draw off the dry skin. Lard the lean side of the leg with strips of the pork, then soften the fat, rub it over the ...
-Opossum Roast
Opossum is very fat with a peculiarly flavored meat. To dress, immerse in very hot water (not boiling) for 1 minute. Remove and use a dull knife to scrape off hair so that skin is not cut. Slit from b...
-Bread Stuffing
No. 1. 1 1/2 cups bread-crumbs 1/4 cup butter or other fat 1 teaspoon salt 1/4 teaspoon pepper 1 egg Moisten the bread-crumbs with the egg slightly beaten and the melted fat. Season and mix well. T...
-Standard Recipe For White Sauce
Thin White Sauce. For cream soups 1 tablespoon butter or other fat 1 tablespoon flour 1 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper Medium White Sauce. For gravies, sauces, creamed and scall...
-Variations Of White Sauce
Use 1 cup medium white sauce as the basis for each sauce. Caper Sauce - Add 2 to 4 tablespoons chopped capers. Celery Sauce - Add 1/2 cup chopped cooked celery. Cheese Sauce - Add 2 to 4 ounces gra...
-Hollandaise Sauce
2 egg yolks 1/2 cup butter 1/4 teaspoon salt Dash cayenne 1 tablespoon lemon juice Place egg yolks with 1/3 of the butter in top of a double boiler. Keep water in bottom of boiler hot but not boili...
-Brown Sauce
No. 1. 1 tablespoon chopped onion 2 tablespoons fat Pepper 2 tablespoons flour 1 cup brown meat stock Salt Brown the onion and fat. Add the flour and make a brown roux (See Index). Pour in the b...
-Remoulade Sauce
2 hard-cooked egg-yolks 1 raw egg-yolk 3 tablespoons tarragon vinegar 3 tablespoons cider vinegar 2 cups oil 1 teaspoon mustard 1/2 teaspoon salt 1 teaspoon parsley Put the cooked yolks of eggs thr...
-Entrees And Made-Over Dishes
AN entree is a dish that is served as an independent course between two main courses of a meal. In an informal meal, an entree of protein food may be served as the main course. An entree is usually a...
-Hot Entrees
Creamed Mixtures - These are the most simple and easily prepared of the hot entrees. Any well-seasoned creamed mixture may be used. It must be kept hot and transferred at the last possible moment to t...
-Cold Entrees
Aspics - Aspic is a spiced tart jelly made from brown or white meat stock alone or in combination with gelatin. It is used to enclose a variety of foods in a mold or to give a transparent coating of s...
-Timbale Rosettes
1 egg 10 tablespoons irradiated evaporated milk 1/2 cup flour 1/8 teaspoon salt 1 1/2 teaspoons sugar Beat egg slightly. Add milk. Sift flour, then measure. Re-sift with salt and sugar into the egg...
-Vol Au Vents
A vol au vent is a large patty. The French name signifies something that will fly away in the wind. Roll out puff-paste one and one-half inches in thickness, and cut a circle about six inches in diame...
-Chop Suey
2 pounds uncooked chicken-breast cut into pieces one-sixteenth inch by one inch by one-half inch Bean sprouts equal in measure to the chicken 2 cups onions cut into threads 2 cups bamboo shoots cut ...
-Chicken Croquettes
No. 1. 2 tablespoons fat 1/4 cup flour 1 cup milk 1 3/4 cups cooked fowl Salt and pepper 1/4 teaspoon celery salt 1 teaspoon lemon-juice Few drops onion-juice 1 teaspoon chopped parsley-Egg and ...
-Kidney A La Francaise
1 beef kidney Flour Fat Bit of bay-leaf Salt and pepper 1/4 inch slice of lemon Soak a beef kidney in cold water for one hour, changing the water two or three times as it colors; then place on the...
-Vegetable Entrees. Stuffed Peppers
Preparing Peppers For Stuffing - Cut off the tops of the peppers or cut them in two lengthwise, and remove the inner fibers and seeds. Drop into boiling water, remove from the fire, let stand ten to t...
-Asparagus Timbales
1 bunch asparagus 1 cup bread-crumbs 1/4 cup hot milk 2 eggs 1 tablespoon parsley 1/4 teaspoon salt Few grains of cayenne 1 1/2 tablespoons melted fat 1/2 tablespoon onion-juice Wash the asparagu...
-Poached Or Dropped Eggs
No. 1 - Heat salted water to the boiling-point in a frying-pan or other shallow pan. Break an egg into a saucer, then slip it gently into the water. Repeat until all the eggs are in. Remove the pan fr...
-Baked Eggs
No. 1 - Use individual baking-dishes and melt one teaspoon of butter in each dish. Break the; eggs into the dishes, allowing one or two eggs to a dish. Sprinkle with salt and pepper, and place a tiny ...
-Battered Or Scrambled Eggs
No. 1 - In a frying-pan, place one teaspoon of butter for each egg. Beat the eggs until the whites and yolks are well mixed. Season with salt and pepper and add one to three tablespoons of milk or cre...
-Plain Omelet
Puffy - 4 eggs 4 tablespoons hot water Salt and pepper Butter or other fat Beat the egg-whites until stiff. Beat the yolks until thick and lemon-colored, beat into them the hot water and add salt ...
-Variations Of Plain Omelet
Variations of the plain puffy omelet or the plain French omelet may be made by adding any of the following ingredients to the omelet before it is put into the pan to cook, or by spreading one of them ...
-Cheese
Cheese has an important place in the dietary, for it keeps well, it is a concentrated food, and ordinarily it is an economical one, at least when compared with other animal foods. One pound of cheese...
-Varieties Of Cheese
There is a cheese for every taste. The housekeeper should know the ways in which various kinds of cheese are used and choose the variety best suited to the need of the moment. The intensity of flavor ...
-Cheese Fondue
On Toast - 1 cup grated cheese 3 tablespoons melted fat 1/2 teaspoon salt Paprika 6 eggs 6 slices toasted bread Mix the grated cheese with the fat and add salt and paprika. Beat the eggs until li...
-Vegetables
Roots, stems, leaves, buds, seeds and fruits of plants used as food are called vegetables. They classify as follows: Roots - Beets, carrots, parsnips, turnips, salsify, radishes, horseradish, rutabag...
-Selection Of Vegetables
Buy vegetables in their season. Many vegetables are in the market the year round, and modern agriculture has greatly extended the season for many others but some, when out of season, lack flavor and f...
-Care Of Vegetables
Summer Vegetables - If these are not to be cooked at once, they should be put in the refrigerator or some other cool dry place. Peas and corn, especially, should be cooked soon after they are gathered...
-Preparation Of Vegetables For Cooking
Wash all vegetables before cooking, even though they look clean. A vegetable brush is almost a necessity. Soak wilted vegetables before peeling them. Vegetables that are soaked after they are peeled l...
-What Vegetables Provide
The appreciation of vegetables as food has greatly increased in recent years with an extended understanding of their peculiar values. The modern woman realizes that these values, having been paid for ...
-Cooking To Retain These Values
Many vegetables can be and are eaten uncooked with all their values intact. But many more need to be cooked before they can be served. Preparation by cooking should result in the least possible loss w...
-Boston Baked Beans
No. 1. 1 pint pea beans 1 small onion 1/8 pound salt pork, part fat 1/2 teaspoon salt 1/2 teaspoon dry mustard 2 tablespoons molasses Soak beans in cold water overnight. In the morning drain an...
-Broccoli
Broccoli is a variety of cauliflower that is green instead of white. It was very popular in Colonial gardens and continued to be grown and sold along the east coast but gained popularity very slowly a...
-Boiled Okra
No. 1. 1 quart tender okra pods Salt and pepper 3 tablespoons butter 1 tablespoon vinegar Test the okra by breaking off the tips of the pods. If there are tough strings that will not break easily t...
-Creamed Potatoes
No. 1. 2 cups cold boiled or baked potatoes 1 1/2 cups medium white sauce Salt and pepper Cut potatoes into small pieces and mix with the white sauce. Cook together gently until the potatoes are th...
-Glazed Or Candied Sweet Potatoes
No. 1. 6 sweet potatoes Salt and pepper Butter 1 cup brown or maple sugar 1/4 cup water Boil the potatoes without paring them, and when tender drain and strip off the skins. Make a sirup by boiling...
-Boiled Spinach
No. 1 - American Style 2 pounds spinach Salt and pepper 3 tablespoons butter Remove roots and wilted leaves of the spinach. Wash in several waters, until all trace of sand has disappeared. Place in...
-Stuffed Tomatoes
No. 1. 6 tomatoes 1 1/2 cups soft bread-crumbs 1/4 teaspoon pepper 2 tablespoons fat 1 teaspoon salt The tomatoes should be very firm, smooth, and of equal size. Cut a piece from the stem end of ...
-Materials For Salads
Vegetables - Leaf vegetables, such as head lettuce, curly lettuce, endive, chicory, romaine, water cress, celery and cabbage, make very attractive salads served alone with a dressing or in combination...
-Important Points In Salad Making
Washing Ingredients - Wash salad greens and examine to insure the removal of all aphids. Then soak in cold water for half an hour to crisp, and dry on a towel or by shaking in a wire basket. Chilling...
-Cabbage Salads And Aspic
Select a small firm head. Cut it in half and with a sharp knife or a slaw cutter slice it very thin. Cover with cold water and let stand one-half hour. Drain, wrap in a cloth and place on ice or in a ...
-Potato Salad
No. 1. 1 quart potatoes 2 tablespoons chopped parsley 2 tablespoons grated onion French dressing to moisten Boil the potatoes with skins on and allow them to cool before peeling, as it is consider...
-Meat And Fish Salads Chicken Salad
2 cups diced chicken 1 cup diced celery Mayonnaise Lettuce Garnish of celery tops, beets cut into dice, capers, egg-yolks, etc. Left-over chicken makes a very good salad. To prepare a chicken especi...
-Oyster Salad
1 quart oysters 1 tablespoon oil 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons vinegar 1 tablespoon lemon-juice 1 pint celery 1/2 cup mayonnaise Clean the oysters (see Index) and place them in...
-French Dressing
1 clove garlic (optional) 1 cup vinegar 2 teaspoons dry mustard 1 tablespoon sugar 1 tablespoon salt 1 teaspoon paprika 1/2 teaspoon pepper 2 cups salad oil If using garlic, soak it in vinegar 1...
-Mayonnaise Dressing
No. 1. 2 uncooked egg yolks 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/8 teaspoon mustard 3 tablespoons vinegar or lemon juice 2 cups salad oil To yolks, add dry seasonings, beat ...
-Materials Used In Cake Making
Sugar - Fine grained granulated sugar is the standard sugar for cake. A coarse grained sugar may produce a coarse grained cake with a hard crust. Light brown or dark brown sugar is preferred by most p...
-Standard Method Of Mixing Butter Cakes
There are several methods of combining ingredients for butter cakes, but the method described below is considered the standard. Cream the Butter or Other Shortening by continued rubbing against the s...
-Baking Butter Cakes
For any cake made with fat, grease the pans with a melted, unsalted fat, using a pastry brush or a piece of soft paper, then dredge the pans with flour, and shake them to distribute the flour over the...
-General Directions For Baking Cakes Without Fat
Use an ungreased pan for sponge or angel cakes. If they are greased the batter cannot cling to the sides of the pan as it bakes and thus the cake does not reach its full height. Greasing also causes t...
-Lady Baltimore Cake
3/4 cup butter or other shortening 2 cups sugar 3 cups sifted cake flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/2 cup water 1 teaspoon vanilla 6 egg whites Cream shortening an...
-Blitz Torte
1/2 cup shortening 1/2 cup sugar 1/8 teaspoon salt 4 egg yolks, beaten light 1 teaspoon vanilla 3 tablespoons milk 1 cup sifted cake flour 1 teaspoon baking powder 4 egg whites 3/4 cup sugar ...
-Wedding Cake
2 pounds butter 1 pound granulated sugar 3/4 pound brown sugar 20 eggs 2 oranges, juice and grated rind 1 lemon, juice and grated rind 1 teaspoon soda 1 cup molasses 1 cup black coffee 1 cup fruit...
-Applesauce Spice Cake
No. 1. 1/2 cup butter or other shortening 1 cup sugar 2 eggs, beaten light 1/2 cup chopped nuts 1 cup chopped raisins 2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon nutmeg 1 teaspoon...
-Rolled Cakes
5 eggs 2/3 cup sugar 1/4 teaspoon salt 1/2 cup sifted cake flour 3 tablespoons melted butter 1 teaspoon vanilla 1 cup jelly or jam, slightly beaten Combine eggs and sugar and beat only until blen...
-Cake Fillings And Frostings
A Table giving the temperatures of boiling sugar sirup at its various stages will be found on page 12. Fillings - A filling is defined as something that serves to fill up a space or cavity. In conn...
-Applying Fillings And Frostings
Cakes should be cooled and the surface should be free from loose crumbs before a filling or frosting is applied, and the filling or frosting should be cool enough so that it will not soak in. Either t...
-Martha Washington Filling
1 1/2 cups milk 1 cup sugar 2 tablespoons flour 3 egg yolks 2 tablespoons gelatin 1/4 cup cold water 1/4 cup rum, brandy or whisky 1/2 cup candied cherries, chopped 1/2 cup citron, chopped 1 ...
-Maple-Sugar Frosting
No. 1. 2 cups maple sugar 1 cup cream Break the maple sugar into small pieces, put into a saucepan and heat slowly with the cream. Stir until the sugar is thoroughly dissolved, then boil without st...
-Cookies, Doughnuts, Gingerbread And Small Cakes
Cookie doughs range from very soft to very stiff. Whatever the degree of stiffness, a cookie dough is always easier to handle if it is allowed to stand for a time (ten to thirty minutes) in a cold pla...
-Doughnuts, Crullers And Sweet Fritters Doughnuts
Sweet Milk - 2 tablespoons shortening 1 cup sugar 3 eggs 1 cup milk 3 teaspoons baking-powder 1 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon lemon extract Flour Beat the eggs till very ligh...
-Gingerbread And Small Cakes Gingerbread
Sugar and Molasses - 1/2 cup molasses 1/2 cup sugar 1/2 cup melted shortening 1/2 cup sour milk 1 egg 1/2 teaspoon soda 1 cup flour 1 teaspoon ginger 2 teaspoons cinnamon Nutmeg Mix ingredie...
-Cream Puffs
1 cup boiling water 1/2 cup shortening 1 cup flour 4 eggs Add the boiling water to the shortening, bring to a boil and stir in the flour thoroughly. Remove from the fire, let the mixture cool slight...
-Macaroons
Almond - 54 pound sweet almonds 2 egg-whites 1/2 pound powdered sugar Blanch the almonds and pound them to a paste; add the sugar and stiffly beaten egg-whites. Work the whole together with the bac...
-Testing The Sirup
The simplest and most accurate method of determining whether the sirup is thick enough for your purpose is to measure its temperature, because the temperature rises steadily as the sirup thickens. A ...
-Ingredients Used In Candies
Sugars - Granulated, confectioners', brown and maple sugar, corn sirup, molasses, honey and maple and cane sirups are all used in candy, according to the flavor and texture desired. The light-brown su...
-Other Variations Of Fudge
Brown sugar may be used partly or entirely in place of white or maple sugar. If brown sugar is used, the cream of tartar or corn sirup should be omitted. Condensed milk may be used instead of fresh m...
-Fondant
2 cups granulated sugar 1 cup water 1 teaspoon vanilla 2 tablespoons corn sirup or 1/8 teaspoon cream of tartar Put the sugar, corn sirup and water in a saucepan and heat slowly. Do not let it beg...
-Candies Made From Fondant
Tutti-Frutti - Knead fondant and flavor with cherry or almond extract. Knead into it one-third its amount of a mixture of raisins, dates, figs, candied cherries, citron, orange-peel or other candied f...
-Candied Fruits
Sirup for Candied Fruits - 2 cups sugar 1 cup water 1/3 cup light corn sirup Boil together until the sirup spins a thread when dropped from the spoon (234 F.). Candied Pears, Peaches, Plums, ...
-Pulled Sugar
2 pounds loaf sugar 1 cup water 1 teaspoon glucose 1/4 teaspoon cream of tartar Add water to sugar in a saucepan and when completely dissolved turn on heat, add glucose and cream of tartar and boil...
-Melons
All melons should be served very cold. They may be laid on chopped ice when served but the ice should never be placed in or on the edible parts of the melon. Cantaloup - Cut the cantaloup in half and...
-Fresh Fruit Cup
No. 1. 1/2 pineapple 1 cup strawberries 3 well ripened bananas 3 oranges 2 tablespoons lemon-juice Sugar Peel and dice the pineapple, bananas and oranges. Wash and hull the strawberries. Mix al...
-Apple Sauce
No. 1: - Wash, pare, quarter and core sour, juicy apples. Place them in a porcelain kettle with just enough water to keep them from burning and boil until tender. Add sugar to taste and boil a few min...
-Dried Fruits
If prepared carefully, most dried fruits retain their flavor. Except for some of the vitamins, none of the food values of the product are lost in drying, for this method of preservation only drives of...
-Refrigerator Cheese Cake
1/2 cup melted butter 3/4 cup sugar 2 cups fine 2wieback crumbs 2 teaspoons cinnamon 2 tablespoons gelatin 1 cup cold water 3 eggs, separated 2 cups cream cheese 3 tablespoons lemon juice 1 table...
-Ice Box Cakes
General Directions - Line the bottom and sides of a spring form melon mold or deep cake form with lady fingers, separated and placed with the rounded side toward the pan. Place them as close together ...
-Mocha Filling
1 cup hot milk 1/4 cup ground coffee 1/2 cup sugar 2 tablespoons corn-starch 1/8 teaspoon salt 3 eggs 1 teaspoon vanilla Pour the hot milk over the coffee and let stand where it will keep hot fo...
-Brown Betty
This pudding is usually made with apples, but almost any other fruit may be used instead of or in combination with them. Peaches, apricots and rhubarb are especially good. Serve hot with cream or with...
-Indian Pudding
No. 1. 1 quart milk 1/3 cup corn-meal 1/2 cup raisins 1/2 teaspoon cinnamon 1/2 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon ginger 1 egg Place the milk in a double boiler and when it is scald...
-Steamed Graham Pudding
No. 1. 1/2 cup ground cracklings 1 cup molasses 1 cup sour milk 2 cups graham flour 1/2 cup corn-meal 4 teaspoons baking-powder 1/2 teaspoon soda 1 teaspoon salt l cup seeded raisins 2 tablespoo...
-Variations Of Corn-Starch Blanc Mange
Fruited - When corn-starch blanc mange begins to set, stir in one cup of fruit, such as cherries, crushed pineapple, or raspberries. Coconut - Add one or two cups moist coconut to cornstarch blanc ma...
-Frozen Desserts. Ice Creams
Ice Creams are generally classified as cooked or uncooked. All ice-creams are stirred or beaten while freezing. Plain or Philadelphia Ice Cream - This is cream, or cream diluted with milk, sweetened,...
-Equipment For Making Frozen Desserts. The Crank Freezer
This type of freezer consists of a bucket of wood or metal for holding the freezing mixture, ice and salt, and a non-rusting metal container with a closely fitting cover for holding the mixture to be ...
-Freezing Ice Cream
To Freeze Ice Cream in a Crank Freezer, have the icecream container not more than three-fourths full. The turning of the crank incorporates air in the mixture and the freezing causes expansion, so all...
-Packing And Molding Frozen Desserts
Ice-cream is ready for packing when it has a dull appearance, adheres to a spoon and retains its shape for some time. By thermometer test it should be about 27 F. It should be firm and mellow, sm...
-Suggestions Concerning Flavor And Texture
The Amount and Quality of Flavoring Extracts used are very apparent in the finished product. Some of the flavor freezes out, so an allowance must be made for this. The flavor should be delicately sugg...
-Baked Alaska
No. 1. Vanilla ice-cream Sponge cake 4 egg-whites 4 tablespoons powdered sugar Fill a round mold with vanilla ice-cream, pack and freeze, hard. At serving time, beat the whites of the eggs until l...
-Bombes
Peach Bombe - Line a melon mold evenly with peach ice cream; fill center with peach mousse mixture; cover, pack in ice and salt and freeze 3 hours (page 561). Coffee Bombe - Line a melon mold evenly ...
-General Directions For Making Pie Crust
Mixing - Pie crust should be handled as little as possible. Sift together the flour and salt (and baking powder, if used); work in the shortening according to the directions for the different kinds of...
-Grainy Or Crumbly Piecrust
Plain - 1 1/2 cups flour 1/2 teaspoon salt 1/2 cup shortening 3 to 4 tablespoons cold water Sift flour and salt. Mix in fat with fork or finger-tips until the mixture has about the consistency of ...
-General Directions For Making Flaky Piecrust
To make a flaky piecrust more pains must be taken than in making the crumbly crust. Very soft fats and oils do not make as nice a flaky crust as the firmer shortenings. Bread flour may be used very sa...
-Flaky Piecrust
No. 1. 1 1/2 cups flour 1/2 teaspoon salt 1/2 cup shortening 3 to 4 tablespoons cold water Sift flour and salt. Cut in the shortening with two knives. Do not mix as thoroughly as for crumbly pie c...
-Puff Paste
1 pound butter or other shortening 2 teaspoons salt Ice-water 14 ounces bread flour or 1 pound pastry flour (The usual proportions are a pound of flour to a pound of shortening.) If salted butte...
-Rhubarb Pie
No. 1, Double Crust - 2 cups cut up rhubarb Flour 1 cup sugar Wash and peel the rhubarb and cut it into small pieces. Flour the pieces until they are quite white, then add sugar. Line a pie-pan wi...
-Lemon Chiffon Pie
4 eggs, separated 1 cup sugar 1/2 cup lemon juice 1/2 teaspoon salt 1 tablespoon gelatin 1/4 cup cold water 1 teaspoon grated lemon rind 1 baked pastry shell Whipped Cream Beat egg yolks until t...
-Pastry Shells
No. 1 - Roll plain or puff paste thin and cut with a biscuit-cutter. With a smaller cutter remove the centers from one-half of these circles and lay the rings thus made on the whole circles, in this w...
-Chess Pies
No. 1. 1/2 cup butter 1 cup sugar 1 cup chopped raisins 3 eggs 5 tablespoons sugar 1/2 teaspoon vanilla Make individual pie shells on inverted muffin-pans. Prick before baking to prevent the ai...
-Methods Of Using Meringues On Pies, Tarts And Puddings
These may be used in any of the following ways: No. 1 - Spread the meringue evenly over the surface, using a knife or the back of a spoon. No. 2 - Make the surface uneven by spreading in ridges or b...
-Meringue For Kisses
(Directions for making kisses and larger meringues, baked alone, are given on page 499.) Creole Kisses - Fold 1 cup finely crushed nut brittle into meringue mixture; shape in small mounds. Meringue ...
-Rechauffe
No. 1. 2 cups cold cooked meat 2 cups boiled rice Butter or other fat Grated cheese Salt and pepper Milk or soup stock Any pieces of left-over meat may be used for this dish. Cut the meat in small ...
-French Rissoles
2 cups chopped veal or chicken (white meat) 1 onion Salt and pepper 1 egg 1 cup water 1 tablespoon melted butter or other fat 4 cups flour Chop the onion and add it to the meat. Season with salt a...
-Chicken Victory
1 chicken 2 tablespoons salad oil 9 onions 1/2 pound bacon Parsley Thyme 1/2 bay-leaf 3 large tomatoes 1 cup stock 1/2 pound mushrooms Prepare the chicken for roasting. While it is roasting, h...
-Hot And Cold Beverages. Coffee
The standard kinds of coffee on the market today are Mocha, Java, Bogota, Rio and Santos. Although only about three per cent of the coffee used in the United States is actually from Mocha or Java, the...
-Methods Of Making Coffee
The most delicious coffee is made with water just below the boiling-point. Many of the percolators and drip coffee-pots on the market are planned on this principle. Coffee should be served as soon as ...
-Varieties Of Tea
Teas divide into three groups according to the method used in preparing them for market. Unoxidized or Unfermented - These include the green teas, an example of which would be the Japan pan-dried tea...
-Best Method Of Making Tea
Glass or earthenware pots are by all means to be preferred in making tea; metal is to be avoided if the best flavor is desired. If two pots are not available, some arrangement by which the tea leaves ...
-Chocolate And Cocoa
Chocolate is made from cocoa beans that are ground under pressure. It is sold in the unsweetened form, such as we commonly use for a beverage, and also sweetened and flavored. If chocolate is stored i...
-Fruit Beverages
Fruit beverages are particularly valuable in the diet. They should be served more frequently than any of the others except milk. The time has passed when we think of them as only for formal or semi-fo...
-Variations Of Lemonade
Apple Lemonade - Wash apples and dice, using everything, including skin and core. Cook with enough water to cover, strain through a cloth and add one cup sugar for each cup of juice thus obtained. Dis...
-Mixed Fruit Punch
No. 1. 1 quart blue grape-juice 1 pint white grape-juice Juice of 12 oranges Juice of 12 lemons Sugar or sirup to taste 2 quarts ginger ale 1 pint charged water Mix fruit and sugar or sirup. Add gi...
-Orange Milk Shake
2 1/2 cups orange juice 1 1/2 cups grapefruit juice 1 cup evaporated milk 1 cup water 1/2 teaspoon salt 1/4 teaspoon almond extract 1/4 cup sugar 1 cup cracked ice Combine all ingredients as lis...
-Foods And Beverages For Invalids
A Doctor's advice is necessary in planning the diet for an invalid, as each case must be considered individually. The following general suggestions are intended to help the housewife who, in addition ...
-Whey
Whey is the water solution of milk sugar, salts and minerals which forms the basis of fresh whole milk and which is separated from the curd and fat as follows: 1/2 rennet tablet 1 cup fresh whole mi...
-Barley Preparations
Barley Gruel, No. 1. 1 tablespoon barley flour 1 1/2 tablespoons cold water 1 1/2 cups boiling water Salt Mix the flour with the cold water. Add the boiling water gradually, stirring constantly, an...
-High Altitude Cooking
The boiling point of water is called 212 F. but actually that temperature is reached only at sea level. For every 500 feet ascent the boiling point drops one degree. As altitudes rise in this cou...
-Methods Of Canning
The open-kettle or cooked-in-the-kettle and the cold-pack or cooked-in-the-can are the two methods of canning now commonly used. Description of the Open Kettle Method The open-kettle method is so ca...
-Vegetables That Should Be Blanched
The following vegetables are the only ones which must be blanched before canning: Greens - All greens should be blanched about five minutes to reduce the bulk. Corn - In order to prevent loss of the...
-General Directions For Canning Vegetables By The Cold-Pack Method
1. Choose vegetables that are young and that have made a quick growth. 2. Do not use very dirty vegetables as more micro-organisms are present on these than on clean vegetables. 3. Do not attempt to...
-General Directions For Canning Fruit By The Cold-Pack Method
1. Select firm, well-grown, but not overripe fruit. 2. If possible, can fruit on the day that it is picked. 3. Wash, pare, and prepare the fruit, removing all bruised or decayed parts. 4. If there ...
-General Directions For Canning Meat By The Cold-Pack Method
Continuous heating is necessary in canning meats. Most authorities agree that meat should be canned only under steam-pressure. The various parts of beef, veal, pork and mutton may be canned successfu...
-Avoid These Mistakes In Canning Any Food
If there is an empty space in the jar it may be caused by any one of these conditions: 1. The jar may have been packed too loosely. 2. The product may not have been blanched enough to cause necessar...
-Time-Table For Canning With The Pressure Cooker
(10 pounds pressure) Vegetables Time of Cooking - Minutes Asparagus ........... 40 Beans, string......... 40 Beans, shell or Lima . . . 50...
-Time-Table For Canning In The Hot-Water Bath
The Following Foods are Most Suitable for Canning by this Process: Time of Cooking* - Minutes Apples.............. .20-30 Apricots ............ 16 Blackberr...
-Sirups For Canning Fruits
The thickness of sirup for canning fruits depends upon the kind of fruit with which it is to be used and upon the richness of the product desired. In order to obtain the grades of sirup ordinarily us...
-A Guide To Quantities Required For Canning
The following estimates may be used as a general guide in determining the amount of food required for canning: Vegetables 1 1/2 lbs. spinach . . . = 1 pt. 1 lb. chard ......
-Preserves
Preserves are fruits in which the tissues of the fruit have absorbed a heavy sugar sirup until they are filled with sirup instead of with water. A good preserved fruit is plump and tender in texture a...
-Preserved Ginger
1 pound fresh ginger roots 1 1/2 cups water 1 pound sugar Scrub roots of fresh green ginger thoroughly, using a brush. Pare with a very sharp knife, and place the roots at once in cold water. Rinse...
-Jams
Jam is made from whole small fruits which are either mashed or cooked to a pulp with sugar. Good jam is soft, tender and jelly-like in texture, bright and sparkling in color and of the same consistenc...
-How To Make Jelly Method I
Look the fruit over carefully, and remove blossom ends or decayed parts. It is generally not necessary to remove the skins. Most fruits need to be cooked before the juice can be extracted. Juicy fruit...
-Proportion Of Sugar And Fruit Juice For Jelly
Amount of juice Cups Amount of sugar Cups Crabapple 1 2/3 Apple 1 2/3 Blackberry combined in the following proportions ...
-Method II
The ready-to-use pectins are very helpful in making jelly. It does not matter if the fruit is low in natural pectin, the pectin extract will jelly any fruit with which it is used. Hence, many fruits s...
-Varieties Of Pickles
Sweet Pickles - Fruits, ripe cucumbers and melon-rinds are pickled in a sweet, spiced vinegar solution. Mixed Pickles - Various combinations of vegetables may be pickled together as mixed pickles. R...
-Green Cucumber Sweet Pickles
No. 1. Sweet cucumber pickles made by the following recipe will keep for several years without being sealed. Choose very small cucumbers. Soak them in weak brine (two tablespoons salt to one quart w...
-Mustard Pickles
1 pint cucumbers, about 2 inches long 1 pint large cucumbers, sliced 1 pint pickling onions 1 cup string beans, cut diagonally in 1-inch pieces 1 pint small green tomatoes 1 pint cauliflower, cut...
-Pickled Peaches Or Pears
No. 1. 4 quarts peaches or pears 2 pounds white sugar 2 cups vinegar 1/2 ounce stick cinnamon 1/4 ounce whole cloves Dip the peaches quickly in hot water and remove the skins. Remove skins from the...
-Piccalilli
No. 1. 1 peck green tomatoes 6 green peppers 6 onions 1 cup salt 1 cup horseradish 1 cup sugar 1 tablespoon cloves 1 tablespoon cinnamon 4 tablespoons allspice Vinegar Chop the tomatoes, pe...
-Chow-Chow
No. 1. 4 quarts green tomatoes 1/4 cup salt 6 small onions 1 pint cucumbers 1 green pepper 1 bunch celery 1 quart vinegar 1 cup brown or white sugar 1/2 teaspoon cinnamon 1/2 teaspoon ground...
-Care Of Casseroles
Casseroles will last indefinitely if properly treated. It is wise to avoid a sudden and great change in temperature, such as occurs when a casserole is taken from a hot oven and placed in a wet sink. ...
-Au Gratin Dishes En Casserole
Au gratin dishes, many of which are given in this book, are particularly adapted to the casserole. The mixtures of chicken, sweetbreads, fish, macaroni and vegetables may be entirely prepared, then pl...
-Cooking Equipment For Two
It is impossible to cook small quantities satisfactorily in large dishes; so the first thing to do is to buy dishes and utensils of the right size. The following list is given as a suggestion. A smal...
-How To Modify Recipes
Most of the recipes in the American Woman's Cook Book are planned for six persons. Many of them can be cut down to one-half or one-third and made exactly as though the entire quantity were used. It is...
-How To Use Left-Overs
The problem of cooking for two depends to a great extent for its solution upon the ability to use left-overs attractively at successive meals. In using this surplus food, it is important to supply wha...
-Meats For Two
The following types of meat dishes are as easily served to two as to six: Hamburg balls or steak Lamb, mutton, veal or pork chops Liver Kidneys Sweetbreads Ox tails Chop suey Sausages Scrapple Dried...
-Desserts
Puddings - With individual custard cups or ramekins or with one large enough to serve two, practically any baked pudding is possible, and with these same molds, custards or any of the cold puddings ar...
-Canned And Packaged Goods For Two
Although it is easy to feed a family of two with home cooked fresh foods, as shown by the preceding suggestions, an acquaintance with the possibilities of canned and packaged goods is important to the...
-Suggestions For Table Cookery
It will help you to entertain successfully in this manner, if you will keep in mind the following suggestions: 1. Prepare Ahead of Time everything that can be prepared. Have the table spread with all...
-Lobster A La Newburg
2 tablespoons butter 1 teaspoon flour 1 boiled lobster or 1 can of lobster 1 pint milk 3 egg-yolks Salt Cayenne Place the butter in the blazer and stir it as it foams. Rub the flour into the butter,...
-Food Equivalents
IN this list, the calculations are based on articles of medium size. These equivalents are not, of course, offered as exact, but merely as a guide for the housewife in estimating quantities. Allspice...
-The Friends Who Honor Us
For many families, the pleasant comings of friends and neighbors have no further purpose than warm interchange of plans and ideas over a cup of tea or coffee. But some believe that life is lived with...
-Entertaining Without A Maid
Many women can manage almost any form of entertainment without the help of a maid. For most, however, there are distinct limits to what should be attempted for pleasant and dignified results. The disa...
-Buffet Service
Until very recently the only buffet was an informal type of service in which everyone served himself and his partner from a refectory table set against one side of the living or dining room. The table...
-The "Rumpus" Room
The retirement of solid fuels from domestic consumption has resulted, in recent years, in the rearrangement of basement space to provide for the Rumpus room. This room takes many forms and is as vario...
-Cocktail Parties
Another form of entertaining that lends itself to the maid-less home is the cocktail party. Men and women living alone, as well as householders, find this a simple method of bringing their friends tog...
-Outdoor Parties
Interest in out-of-doors dining has long been evident in Amer-.' ican families, somewhat colored by local facilities. When a lake and beach are available, then campfires, beach parties, fish fries and...
-Wine Seasons Fine Food
Wine seasons fine food and kindles delight in dining adventures. Until we have ample time in which to train our palates, the nice distinctions between the great vintages must remain an occult problem,...
-Vintage Chart
Year Bordeaux Red (claret) bordeaux white Burgundy Red and White Cotes Du Rhone Rhine And Moselle . Champagne 1933 Great Great (c) Gre...
-Vintage Chart. Part 2
Beer should be kept in a cool place so that it may be made icy cold quickly when needed. However, it should not be stored permanently in the refrigerator. Uncorking and Decanting - Careful uncorking ...
-Vintage Chart. Part 3
Desserts and fruits combine to best advantage with sweet white wines, fortified wines, sweet liqueurs or a little brandy. The amount of wine used in cookery is surprisingly small. To benefit by this ...
-Chicken Braised With Wine
( Coq au Vin) 1 frying chicken 8 small white onions 4 small shallots 1 tablespoon minced parsley 1 tablespoon minced chervil 2 tablespoons flour 1 tablespoon brandy Salt and pepper to taste 3 ...
-Crepes Suzette
3/4 cup flour 2 teaspoons sugar 1 teaspoon salt 3/4 cup milk 3 eggs 6 lumps loaf sugar 1 orange 6 tablespoons brandy 1/4 cup Grand Marnier Liqueur 1/8 lb. sweet butter This very famous but rea...
-Useful Facts About Food. Use Of Recipes - Candies
Useful Facts About Food. Use Of Recipes TO become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all u...
-Boiled Frosting - Ways In Which Sugar Affects Texture Of Foods
Boiled Frosting 1 egg-white to 1 cup sugar (soft to medium ball stage)................ 238 - 242 2 egg-whites to 1 cup sugar (stiff ball stage) ...................... 244 - 2...
-Approximate Amounts Of Sugar For Various Common Dishes - Eggs Thicken Liquids, Making Custards
Approximate Amounts Of Sugar For Various Common Dishes Ice creams - 2 to 4 tablespoons to 1 cup mixture. Custards (not frozen) - 1 to 2 tablespoons to 1 cup milk. Cakes - One-half as much sugar as fl...
-Effects Of Temperature On Eggs - How To Boil Milk
Effects Of Temperature On Eggs The texture of eggs cooked alone or in custard mixtures is directly affected by the temperatures at which they are cooked. Cooked at 180 to 200 Fahrenheit (b...
-How To Whip Cream - Fruits And Vegetables
How To Whip Cream To whip easily cream must be thick. This requires that it must contain not less than 20 per cent butter fat. Best results are obtained when it contains 25 to 40 per cent butter fat....
-Cereals - Lunch Or Supper
Cereals Buy cereals in variety. Be sure to include a generous proportion of cereals made from the whole grain. These contain elements of nutrition that are lost when the outer coat is removed, and al...
-Dinner - Fifth Course
Dinner Meat or other flesh or an egg or cheese dish. Dried beans may be used if milk or eggs are provided in the meal. Potatoes, unless the meal includes dried beans, macaroni or rice. Another vege...
-Order Of Courses - No. 4
Order Of Courses The courses in a meal are served in the following order: 1. Appetizer 2. Soup 3. Fish 4. Roast 5. Game 6. Salad 7. Dessert 8. Crackers and Cheese with Coffee 9. Nuts and Rai...
-Afternoon Or Evening Refreshments No. 1 - Menu Suggestions (Milk Appears In Some Form In Each Lunch.)
Afternoon Or Evening Refreshments No. 1 Fruit Salad with Mayonnaise, Boiled Dressing or Whipped Cream Small Sandwiches Coffee or Chocolate Candies Small Cakes Nuts No. 2 Chicken Salad Olives Rye...
-Packing The Lunch - Spoons
Packing The Lunch All foods not in containers should be wrapped separately in waxed paper before being placed in the box. The neatly wrapped articles should be placed, so far as is possible, in the o...
-Linen - Salts And Peppers
Linen White linen damask is the classic covering for the dinner-table. Linen and lace are often combined and sometimes elaborate all-lace table-cloths are used. When a lace cloth is used, it is place...
-Bread And Butter Plates - Table Service. Styles Of Service
Bread And Butter Plates These convenient little plates are used at breakfast and luncheon, and at family and other informal dinners. Since butter is not served at formal dinners, bread and butter pla...
-Carving - Saddle Of Mutton
Carving Skill in carving depends upon two things: first, a knowledge of the anatomy of that which is to be carved, and second, good tools with which to work. Equipment For Carving For the Average F...
-Roast Ducks - Garnishes For Soups
Roast Ducks Follow the same method as for turkeys and chickens, but keep in mind that a duck's joints are much farther toward the back than those of turkeys and chickens. With Wild Duck, only the br...
-Garnishes For Egg Dishes - Whole Or Refined Cereals
Garnishes For Egg Dishes Eggs are often served with toast in some form. They may be garnished with crisp slices of bacon and a spray of parsley or they may be served on a bed of chopped spinach, mash...
-Pre-Cooked Cereals - Liquids For Bread-Making
Pre-Cooked Cereals Cereals were formerly bought uncooked, but by modern methods of manufacture they may be partly or entirely cooked. Thus we have, in oats or wheat, a partly cooked product; and the ...
-Miscellaneous Materials Used In Bread - Potato Yeast
Miscellaneous Materials Used In Bread Sugar is added to improve flavor, to produce a better bloom in the crust and to hasten the activity of the yeast. Too much sugar slackens or softens the dough. I...
-Corn Bread - Rolled-Oats Bread
Corn Bread 1/2 cup corn-meal 1 3/4 cups water 1 1/2 teaspoons salt 2 tablespoons sugar 1 tablespoon shortening 1/2 cake compressed yeast, softened in 1/3 cup warm water 2 3/4 to 3 cups flour (enoug...
-Gluten Bread - Swedish Tea Ring
Gluten Bread 2 cups scalded milk 1 yeast cake softened in 1/2 cup lukewarm water 2 egg-whites 1 1/2 teaspoons salt 4 cups gluten flour When the milk is cool, add the softened yeast, the salt, the...
-Rusks - Raised Doughnuts
Rusks 1 cup scalded milk 1/2 to 1 yeast cake softened in 1/4 cup warm water 3 1/2 to 4 cups flour (enough to make a soft dough) 3/4 teaspoon salt 2 tablespoons sugar 1/2 cup shortening 1 egg Coo...
-Uses For Stale Bread - Popovers
Uses For Stale Bread Many ways to prepare stale bread for use in canapes are found on page 159. Use the cookie cutter freely to produce additional designs. For bread croustades see page 329. If a lid...
-Sweet Milk Griddle-Cakes - French Or Jelly Pancakes
Sweet Milk Griddle-Cakes 3 cups flour 2 teaspoons salt 1 1/2 tablespoons baking-powder 1 tablespoon sugar 2 cups milk 1 tablespoon melted fat Mix and sift the dry ingredients and add the milk, gr...
-Apple Flapjacks - Baking Powder Muffins
Apple Flapjacks 1 tablespoon shortening 1 tablespoon sugar 2 eggs 1 1/2 cups flour 1 teaspoon baking-powder 1 cup apples, chopped fine Cinnamon Milk Cream the shortening and sugar, add the beate...
-Graham Muffins - Raisin Bran Muffins
Graham Muffins 2 cups graham flour 2 tablespoons sugar 1/2 teaspoon salt 1 egg 3/4 teaspoon soda 1 1/2 cups sour milk 1/2 tablespoon shortening 1 teaspoon baking powder Sift the flour with the ...
-Date Biscuits - Northern Johnny Cake
Date Biscuits Add one-half cup dates, stoned and quartered, to the recipe for baking-powder biscuits. Soda Biscuit 2 cups flour 1/2 teaspoon soda 1 cup thick sour milk 1 teaspoon salt 2 tablesp...
-New England Corn Cake - Date Bran Bread
New England Corn Cake 1 cup corn-meal 1 cup white flour 3 teaspoons baking-powder 2 tablespoons sirup 1 egg 1 cup milk 2 tablespoons melted shortening Mix and sift the dry ingredients. Beat th...
-Quick Nut Bread - Keeping Sandwiches
Quick Nut Bread 2 cups bread flour 1/2 cup sugar 4 teaspoons baking-powder 1 teaspoon salt 5 tablespoons shortening 1 whole egg Yolk 1 egg 1 cup milk 1/2 cup finely chopped walnut or other meats ...
-Filling For Meat And Salad Sandwiches - Filling For Nut Sandwiches
Filling For Meat And Salad Sandwiches When sliced meat is used, a sandwich is easier to eat and generally more palatable if the meat is cut as thin as a knife-blade with several tiny slices instead o...
-Petite Marmite - Almond Sandwiches
Petite Marmite Yeast bouillon, on the market as cubes or paste, makes an excellent spread for sandwiches, hors d'oeuvres and appetizers. It may be used alone or mixed with butter or other pastes. Its...
-Marron Sandwiches - Cheese And Onion Sandwiches
Marron Sandwiches Grind marrons glaces (candied French chestnuts) fine, spread on rounds of buttered bread and cover with rounds of bread from which the centers have been cut. Fill the centers with w...
-Roquefort Cheese Sandwiches - Pate De Foie Gras Sandwiches
Roquefort Cheese Sandwiches 1/2 cup Roquefort cheese Salad oil 2 tablespoons butter Whole-wheat bread To the cheese, add creamed butter and enough salad oil to make a paste. Use a thin layer betwee...
-Beef Sandwiches - Veal Sandwiches
Beef Sandwiches 1 1/4 cups cold roast beef 1 teaspoon salt 1/2 tablespoon tomato catchup 1/2 teaspoon Worcestershire sauce 1 tablespoon melted butter To minced cold roast beef add the salt, tomat...
-Sandwiches With Fish Fillings - Shad Roe Sandwiches
Sandwiches With Fish Fillings Anchovies, sardines, or freshly boiled fish may be used for sandwiches. These are better pounded to a paste, with a few drops of lemon-juice added during the pounding. F...
-Sandwiches With Vegetable Fillings Cucumber Sandwiches - Sandwich Loaf Or Cake
Sandwiches With Vegetable Fillings Cucumber Sandwiches No. 1 Soak thin slices of cucumber for one hour in good white vinegar seasoned with salt and pepper. Add one teaspoon of chopped chives, if des...
-Grilled Cheese Sandwiches - Hot Biscuit Sandwich
Grilled Cheese Sandwiches Between two slices of medium thick bread, lay slices of cheese cut about one-eighth inch thick. Place in oven until cheese begins to melt. Then toast on both sides and serve...
-Savory Sandwiches - Toast
Savory Sandwiches Spread slices of whole-wheat or graham toast with butter. Over these place slices of crisply cooked bacon. Sprinkle generously with chopped pickle and horseradish. Serve with sliced...
-Crisp Dry Toast - Canapes. Prepared Bread For All Canapes
Crisp Dry Toast Cut the crust from stale bread. Slice the bread as thin as a wafer, dry it on a pan lined with paper, in the oven, leaving the door open. When it is entirely dry, close the oven door ...
-Anchovy Canapes - Pate De Foie Gras Canapes
Anchovy Canapes 6 portions prepared bread 3 tablespoons anchovy paste Whole anchovies for garnish 3 teaspoons lemon-juice 2 hard-cooked eggs (may be omitted) Anchovy paste, which comes in tubes, j...
-Suggestions For Mixtures To Be Used In Making Canapes - Cherry Cocktail
Suggestions For Mixtures To Be Used In Making Canapes 1. Anchovy paste mixed with lemon-juice. 2. Shredded tuna fish mixed with lemon-juice and mayonnaise. 3. Chopped lobster meat mixed with cream ...
-Mixed Fruit Cocktail - Chicken Or Turkey Bone Soup
Mixed Fruit Cocktail 6 large oranges 1 banana 2 slices pineapple Juice of 1 lemon Sugar Slice off the tops of the oranges and scoop out the inside, being careful not to break the inside white ski...
-Clear Tomato Soup - Borscht
Clear Tomato Soup 1 quart brown soup stock 1 can tomatoes 1/2 teaspoon peppercorns 1 small bay-leaf 3 cloves 3 sprigs thyme 4 tablespoons butter 2 sprigs parsley 1/4 cup each, onion, carrot, ...
-Green Pea Soup - Thick Soups, Chowders And Stews Cream Soups
Green Pea Soup 2 cups stock 1 quart water 1 quart green peas 1 celery stalk 1 onion 1 turnip 2 sprigs mint 1 tablespoon flour 1 tablespoon butter Salt and pepper Sugar Reserve one-half cup of peas,...
-Purees - Directions For Making A Standard Cream Soup
Purees Purees are made in the same way as cream soups, but are somewhat thicker. They are often served under the name of Cream Soup. Bisques The name bisque is usually given to a cream soup made ...
-Variations Of Cream Soup. Cream Of Asparagus Or Cream Of Celery Soup - Fish Puree
Variations Of Cream Soup. Cream Of Asparagus Or Cream Of Celery Soup Follow directions for making a standard cream soup. Cream Of Corn Soup 5 cups corn, canned or fresh 5 cups milk or part milk and...
-Puree Of Peas And Tomatoes - Bisques Bisque Of Clams
Puree Of Peas And Tomatoes 1/2 pound dried yellow split peas 1 pint tomatoes 1 quart water 1 onion 1 or 2 celery tops Salt and pepper 1 tablespoon flour 1 tablespoon butter Soak peas over night in ...
-Bisque Of Lobster - Fish Chowder
Bisque Of Lobster 1 medium-sized lobster 1 quart milk 4 tablespoons butter 4 tablespoons flour 1 cup cold water Red pepper Salt and pepper Make a white sauce of the milk, flour, and butter. Remo...
-Oyster Chowder - Croutons
Oyster Chowder 1 quart oysters 6 potatoes 1 onion 1 cup water 3 cups milk 2 tablespoons butter or other fat 1 tablespoon flour Salt and pepper 3 pilot biscuit Drain the oysters, and remove any pa...
-Mock Almonds - Marrow And Liver Balls
Mock Almonds These are merely croutons shaped to represent almonds. Cheese Sticks And Rolls Cut bread in long, narrow strips, spread with butter, then with a thick coating of grated cheese. Brown i...
-Pate A Choux - Amount Of Fish To Buy
Pate A Choux 1 teaspoon butter 2 1/2 teaspoons milk 1/4 cup flour 1 egg Salt Heat butter and milk together. When at the boiling-point, add the flour and a pinch of salt, stirring constantly. Remove...
-Cleaning And Dressing Fish - Boned Herrings
Cleaning And Dressing Fish Although fish may have been cleaned and dressed at the market, they are likely to need additional cleaning before they are cooked. If any scales have been left on a fish th...
-Broiled Fish - Fillet Of Sole Or Flounder
Broiled Fish To broil a whole fish, split the fish down the back, dry thoroughly, sprinkle with salt, pepper and lemon-juice. Place fish, flesh side down, on a well-greased wire broiler. Turn and bro...
-Fish Roe And Milt - Salmon Puffs
Fish Roe And Milt The roe (eggs) of many fish, which are available during the Spring, make excellent and often delicate food. Shad roe are most frequently used, but the roe of mackerel and of flounde...
-Salmon Au Gratin - Dried And Salt Fish Creamed Codfish
Salmon Au Gratin 1 cup cooked salmon, fresh or canned 1 cup drawn-butter sauce Salt and pepper 2 tablespoons lemon-juice Bread-crumbs, cheese Flake the cold salmon, mix with the drawn butter, sal...
-Codfish A La Mode - Creamed Finnan Haddie
Codfish A La Mode 1 cup salt codfish 2 cups mashed potatoes 2 cups milk or cream 2 eggs 1/4 cup butter or other fat Pepper Pick very fine and freshen salt codfish as in preceding recipe; mix wit...
-Oysters - Creamed Oysters
Oysters Oysters, to be safe and palatable food, must be perfectly fresh. Buy them in the shells, if possible, and when purchasing them without shells be sure that the liquor is clear; if it is cloudy...
-Oysters A La Poulette - Broiled Oysters
Oysters A La Poulette 1 pint oysters 1 1/4 cups milk or cream 1 tablespoon butter Salt and pepper Nutmeg 2 egg-yolks or 1 whole egg 2 tablespoons flour Cayenne Set the oysters on the stove to he...
-Oysters With Mushrooms - Deviled Oysters
Oysters With Mushrooms 1 cup oysters 1 cup cooked mushrooms (fresh or canned) 1 1/2 cups milk 3 tablespoons flour 1/2 teaspoon salt 3 tablespoons butter or other fat 1 teaspoon onion-juice 1/2 te...
-Clams - Scalloped Clams
Clams Clams, like oysters, should be purchased in the shell whenever possible. The shell opens when the animal dies, making it easy to discard the bad ones. A dead clam is dangerous food. If obtaine...
-Scallops - Cold Lobster En Coquilles, With Mayonnaise
Scallops The nearly round, ribbed shell of the scallop is known to many who have never seen the scallop itself. Only those who live in seashore towns ever see the whole bivalve, as the non-edible por...
-Broiled Live Lobster - Deviled Or Scalloped Lobster
Broiled Live Lobster 1 lobster Salt and pepper Melted butter Kill the fish by inserting a sharp knife in its back between the body and tail shells, severing the spinal cord. Split lengthwise, remo...
-Crabs - Scalloped Crabs
Crabs The blue crab, found on the Atlantic Coast and in the Gulf of Mexico, is about two and one-half inches long by five inches wide. The Dungeness crab of the Pacific Coast is much larger. Crabs go...
-Fried Oyster Crabs - Fresh-Water Crawfish
Fried Oyster Crabs 1 pint oyster crabs Flour Place crabs in sieve and hold under a cold-water faucet. Drain, roll in flour and fry in deep fat (360 F.) for two to three minutes, using a frying...
-Frogs - Selection Of Meat
Frogs Frogs' legs (hindquarters only) are considered quite a delicacy. The skin can be turned over and slipped off the legs, like a glove taken off inside out. Fried Frogs' Legs 6 frogs' legs 1 egg...
-Beef - Care Of Meat In The Home
Beef Good beef should have a bright red color and a moist juicy surface when freshly cut; firm, fine-grained muscle; dry, crumbly suet, white in color; and a thick solid edge of straw-colored fat. V...
-Meat Cuts And How To Cook Them. Lamb Chart
Meat Cuts And How To Cook Them. Lamb Chart - National Live Stock and Meat Board Beef Chart - National Live Stock and Meat Board Pork Chart - National Live Stock and Meat Board Veal Chart ...
-Beef Recipes
Beef Browned Beef Brisket 6 pounds beef brisket Celery salt Garlic 6 or more medium-sized boiled potatoes Salt and pepper If the piece has much bone, part may be removed for soup, stock, or gravy...
-Braised Short Ribs - Smothered Beef
Braised Short Ribs 3 pounds short ribs of beef Flour Salt Pepper 1 cup water Cut meat into serving portions. Dredge with flour and brown in a hot kettle or oven. Season with salt and pepper, add w...
-Swiss Steak - Beefsteak Pie
Swiss Steak 2 pounds steak cut 2 1/2 inches thick from shoulder, rump or round 1/2 cup flour 2 tablespoons fat Few slices onion Salt and pepper 1/2 green pepper, chopped fine 2 cups boiling water...
-Fillet Mignon - With Oysters
Fillet Mignon Beef fillet Salt pork Butter or other fat Salt and pepper Flour The fillet is the under side of the loin of beef, the tenderloin. The skin and fat should be removed with a sharp kni...
-Planked Steak - Beef Balls
Planked Steak I tender steak, 2 inches thick Duchess potatoes Various kinds of cooked vegetables Butter Minced parsley Salt Paprika Trim the fat and make outline of the steak even. Sear it on both...
-Beef Loaf - Beef Hash
Beef Loaf 1 1/2 pounds chopped beef 2 eggs 1 1/2 cups bread-crumbs 2 tablespoons chopped parsley 1/2 teaspoon pepper 2 teaspoons salt Additional seasonings to suit, such as chopped celery or on...
-Corned Beef Hash - Veal Pie
Corned Beef Hash 2 cups chopped corned beef 2 cups chopped cooked potatoes Salt and pepper 1/2 cup milk or water 2 tablespoons butter or other fat Mix beef and potatoes together lightly and season....
-Veal Cutlets With Cream Gravy - Roast Veal
Veal Cutlets With Cream Gravy 2 pounds veal cutlets Salt and pepper Egg Bread or cracker-crumbs Drippings 1 cup milk or cream 1 tablespoon flour Wipe the cutlets, sprinkle with salt and pepper ...
-Stuffed Breast Of Veal - Mutton And Lamb
Stuffed Breast Of Veal 4 pounds breast of veal 2 cups bread crumbs 1/4 cup salt pork drippings 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup minced onion 1/2 cup diced celery 1/2 cup hot water Hav...
-Barbecued Lamb Or Mutton - Broiled Lamb Patties
Barbecued Lamb Or Mutton 6-pound leg lamb 2 teaspoons salt Flour 1 onion, sliced 1 cup water 1/2 cup catchup 2 tablespoons A-1 sauce 2 tablespoons Worcestershire sauce 1/4 teaspoon cayenne Wipe...
-Lamb Or Mutton Cutlets - Crown And Candle Roast Of Pork
Lamb Or Mutton Cutlets 2 pounds loin cutlets Flour Salt and pepper Trim the cutlets and remove the fat, dip them in cold water, season with pepper and salt and sprinkle flour on both sides. Wet th...
-Sauteed Pork Chops - Boiled Ham
Sauteed Pork Chops Pork chops are delicious sauted. They require from twenty to thirty minutes. Some cooks sprinkle a little powdered sage over them, as well as salt and pepper, and thicken the gravy...
-Roast Or Baked Ham - Potted Ham
Roast Or Baked Ham 1 ham Brown sugar Soft bread-crumbs 1 teaspoon mustard Whole cloves Cover ham with boiling water, simmer about 20 minutes per pound. Whenever possible, follow directions given by...
-Fried Or Broiled Bacon - Liver And Bacon
Fried Or Broiled Bacon Cut the bacon very thin. Place in a hot pan and cook until brown. Turn the slices frequently, and in cooking a large quantity remove some of the fat from the pan occasionally. ...
-Stewed Calf's Heart - Brain Rissoles
Stewed Calf's Heart 2 calves' hearts 1 bay-leaf Salt and pepper 1/2 lemon 2 tablespoons flour 2 tablespoons butter or other fat Hearts must be carefully washed and the veins, arteries and clotted b...
-Broiled Kidneys - Reindeer
Broiled Kidneys 6 lamb's or 4 calf's kidneys Cooking oil Salt and pepper Butter Lemon Parsley Cut the kidneys into halves, remove the white tubes and fat and cover with cold water for thirty minute...
-Poultry And Game - Broiled Chicken
Poultry And Game Poultry includes all the domesticated birds that are used for food - chicken and fowl, turkeys, squabs and pigeons, geese and ducks. Game includes wild birds - ducks, geese, partridg...
-Chicken, Maryland Style - Steamed Chicken Or Fowl
Chicken, Maryland Style 2 chickens Flour Salt and pepper Bread-crumbs 1 cup milk or cream 1/2 cup butter or other mild fat 2 eggs Clean and disjoint young chickens, leaving the breasts whole. ...
-Steamed Whole Spring Chicken - Curry Of Chicken
Steamed Whole Spring Chicken 1 chicken 1 cup oysters 1 tablespoon fat 1 tablespoon flour Salt and pepper 1/2 cup cream or milk 3 hard-cooked eggs Minced herbs Prepare a full-grown Spring chicken as...
-Savory Chicken - Fillets Of Turkey With Rice
Savory Chicken 1/4 cup fat 1 tablespoon chopped onion 1 chopped carrot 1 slice turnip 1/4 cup flour 1 cup water 1 1/2 cups strained tomatoes Salt, pepper and paprika 1 chicken Salt-pork fat 1 ...
-Broiled Young Turkey - Braised Ducks
Broiled Young Turkey Young turkeys may be broiled or panned, like chickens. A young turkey is easily distinguished by its smooth, black legs and white skin. Turkey Curry 6 tablespoons fat 1/3 cup o...
-Duck A La Creole - Panned Birds
Duck A La Creole 2 cups cooked duck 2 tablespoons fat 1 tablespoon flour 2 tablespoons chopped ham 2 tablespoons onion Chopped celery Chopped pars-ley Salt and pepper Paprika 1 1/2 cups consomme...
-Roasted Birds - Pigeon And Mushroom Stew
Roasted Birds Clean, truss and stuff the birds. Roast in an uncovered pan in a moderate oven (350 F.) until meat is tender and bird is well browned. Baste every half hour with butter or other fa...
-Potted Pigeons - Canvasback Duck, Delmonico Style
Potted Pigeons 6 pigeons 3 slices bacon Any simple stuffing 1 diced carrot 1 diced onion Chopped parsley Hot water or stock 1/4 cup fat 1/4 cup flour Buttered toast Clean and dress pigeons, stu...
-Mallard Wild Duck - Dressing And Trussing
Mallard Wild Duck These ducks, in season during the Fall and Winter, are very dry when roasted. They are good if stuffed with bread stuffing-, then well sewed up, tied in shape and placed in a large ...
-Roast Hare Or Rabbit - Hare Or Rabbit En Casserole
Roast Hare Or Rabbit Hare or rabbit Forcemeat or stuffing Salt and pepper Beef-drippings or other fat Wipe the hare or rabbit dry, fill it with good forcemeat or stuffing, sew up and firmly truss ...
-Roast Squirrels - Celery Stuffing
Roast Squirrels Squirrels Salad oil Lemon-juice or tarragon vinegar 1 cup bread-crumbs Cream 1 cup button mushrooms Pepper and salt Onion-juice Oil Brown stock Worcestershire sauce Paprika Cle...
-Oyster Stuffing - Wild Rice And Mushroom Stuffing
Oyster Stuffing 2 cups oysters 1 teaspoon salt 1/4 teaspoon pepper 2 cups dry bread-crumbs 1/4 cup fat Mix the oysters well with the bread-crumbs and seasoning, and add the melted fat. Pineapple-N...
-Sauces For Fish, Meat, Poultry, Game, And Vegetables - Pineapple-Orange Sauce
Sauces For Fish, Meat, Poultry, Game, And Vegetables Sauces add variety to the diet, make foods more attractive to the eye and to the palate, and thus stimulate appetite, aid digestion and improve nu...
-Poulette Sauce - Victor Hugo Sauce
Poulette Sauce 1 cup veloute sauce 1 cup cream 2 egg yolks Slowly add, with constant stirring, the veloute to the egg yolks, beat in the cream and reheat over hot water. Beat well and serve at once...
-Giblet Gravy - Mushroom Sauce
Giblet Gravy Giblets and neck of fowl 2 tablespoons chicken fat 2 tablespoons flour Salt and pepper Place the giblets (liver, heart and gizzard) and the neck in a saucepan and cover them with cold ...
-Onion Sauce - Olive Sauce
Onion Sauce 1/2 cup minced onion 3 tablespoons fat 3 tablespoons flour 1 1/2 cups beef stock 1 tablespoon minced parsley Cook the onion with the fat until slightly browned. Stir in the flour, then...
-Spanish Sauce - Browned Flour
Spanish Sauce 1 tablespoon minced lean raw ham 1 tablespoon chopped celery 1 tablespoon chopped carrot 1 tablespoon chopped onion 2 tablespoons fat 2 tablespoons flour 1/2 cup stock 1/2 cup tomato...
-Glazing For Meat - Southern Barbecue Sauce
Glazing For Meat No. 1 - Boil one quart of consomme until it is reduced to one cup. For half-glaze, reduce it to one pint. No. 2 - Simmer a small amount of jellied stock with burnt sugar until it be...
-Cucumber Sauce - Tartar Sauce
Cucumber Sauce 2 cucumbers 1/2 cup stock 1/2 tablespoon vinegar Salt and cayenne Celery essence Cut peeled cucumbers into very small pieces. Simmer until tender in a saucepan with stock, vinegar, s...
-Horseradish Sauce - Borders And Cases Bread Croustades
Horseradish Sauce No. 1. 1 teaspoon mustard 3 tablespoons cream 1 tablespoon vinegar Salt Horseradish Mix the first four ingredients and add as much grated horseradish as needed to make it the des...
-Rice Croustades - Patty Cases
Rice Croustades Cook one cup of washed rice in white stock instead of in water. Drain well, mix with a thick white sauce, and spread in a greased pan to the depth of about two inches. Cover with oile...
-Hot Entrees. Creamed Mixtures Patties - Croquettes Or Cutlets Beef Croquettes
Hot Entrees. Creamed Mixtures Patties Patty cases are usually made ahead of time and must be thoroughly heated before they are filled. To heat them, place them in a moderate oven ( 350-400 ...
-Cheese Croquettes - Salmon Croquettes
Cheese Croquettes (See Index.) Crab Croquettes Follow recipe for lobster croquettes, using crab flakes instead of lobster meat. Egg Croquettes 2 cups chopped, hard-cooked eggs 1 cup thick white s...
-Shad Roe Croquettes - Veal Croquettes
Shad Roe Croquettes 2 shad roe 1 tablespoon salt 1 tablespoon fat 2 tablespoons flour 1 cup milk or cream 2 egg-yolks 1 tablespoon nutmeg, grated Pepper 1 tablespoon finely chopped parsley 1 ...
-Potato Or Hominy Croquettes - Clam Fritters
Potato Or Hominy Croquettes 4 cups mashed potatoes or cooked hominy 2 tablespoons cream or milk Salt and pepper Chopped parsley Onion-juice Nutmeg 2 egg-yolks Egg and crumbs To the mashed hot potat...
-Corn Fritters - Ring Molds
Corn Fritters 2 cups corn, fresh or canned 1 teaspoon salt 1/8 teaspoon pepper 1 egg 1 teaspoon melted fat 1/2 cup milk 2 cups flour 2 teaspoons baking-powder Chop the corn very fine and add s...
-Noodle Ring With Creamed Chicken - Minced Ham In Cider Cups
Noodle Ring With Creamed Chicken 1 pound noodles 3 eggs 1 cup milk Dash of salt and pepper 2 tablespoons catchup 1 cup grated Cheddar cheese 1/2 tablespoon Worcestershire sauce Cook noodles an...
-Braised Tongue With Aspic Jelly - Vegetarian Dishes
Braised Tongue With Aspic Jelly 1 beef tongue 2 onions 1 stalk celery 4 cloves Salt and pepper 1 teaspoon sugar 1 blade of mace 1 bunch thyme 1 bunch parsley 1 box gelatin 1 cup cold water Wash ...
-Chestnut Croquettes - Baked Peanuts
Chestnut Croquettes 2 cups hot mashed chestnuts 4 tablespoons fat 2 eggs Salt and pepper Few drops of onion-juice or 2 tablespoons minced onion Egg and crumbs Mix the chestnuts, fat, slightly be...
-Peanut Souffle - Bean Roast
Peanut Souffle 1 tablespoon fat 6 tablespoons flour 3/4 cup peanut butter 1 1/2 teaspoons salt Few drops lemon-juice 1 1/4 cups scalded mlik 4 eggs Melt the fat and add the flour, peanut butter and...
-Vegetable Luncheon - Peanut Roast
Vegetable Luncheon 1 pound kidney beans 1 cup diced carrot 1 green pepper, chopped 1 large onion 2 cups cooked tomatoes, fresh or canned 1/2 cup rice 1/2 dozen large mushrooms Soak the beans in col...
-Boston Roast - Cheese Macaroni Loaf
Boston Roast 1 1/2 cups dry kidney beans 3 tablespoons salt 1 to 2 cups grated cheese 2 tablespoons chopped onion 1 cup bread-crumbs 1/2 cup milk Soak beans twenty-four hours. Cook until soft in ...
-Vegetable Loaf - Eggs Cooked In The Shell
Vegetable Loaf 1/2 cup cooked green peas 1/2 cup cooked green string beans 1/2 cup chopped boiled carrots 1 1/2 cups milk 1 cup soft bread-crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon p...
-Fried Eggs - Potato Omelet
Fried Eggs No. 1 - Heat cooking-fat in a frying-pan and slip in the eggs. Cook as many eggs at one time as will fill the pan without touching one another. Baste with some of the fat, to cook the yolk...
-Baked Creamy Omelets - Eggs A La Suisse
Baked Creamy Omelets 2 slices bread 1 cup milk 6 eggs Salt and pepper Chopped onion Crumble the bread and allow it to soak in the milk while the eggs are being prepared. Beat the eggs until light, ...
-Baked Eggs Espagnole - Apple Omelet
Baked Eggs Espagnole 6 eggs 3 tablespoons chopped onion 3 tablespoons chopped green pepper 4 tablespoons fat 1/4 cup bread-crumbs 1/2 cup grated cheese Fry onion and pepper in the fat until slig...
-Deviled Eggs - Creamed Eggs
Deviled Eggs Cold (Picnic Eggs) - Cut hard-cooked eggs in half, either lengthwise or crosswise. Mash the yolks, season with salt, pepper, butter, a little mustard and vinegar. Minced potted ham may b...
-Scalloped Eggs - Fluffy Eggs
Scalloped Eggs Butter 6 hard-cooked eggs Crumbs Salt and pepper Milk or cream Grease a baking-dish and place in it a layer of crumbs, then a layer of slices of hard-cooked eggs. Dot with bits of ...
-Eggs Romanoff - Cheese Souffle
Eggs Romanoff Cut a small section from the pointed end of a hard-cooked egg. Remove yolk, fill with caviar, and replace the cap. Place on a slice of tomato on shredded lettuce and surround with piece...
-Egg And Cheese Timbales - Baked Rice And Cheese
Egg And Cheese Timbales 4 eggs 1 cup milk (warmed) 1/2 cup grated cheese 1 tablespoon chopped green pepper 1/8 teaspoon paprika 1/2 teaspoon salt Beat the eggs very light and add to them the warm...
-Cheese Wafers - Soy-Beans
Cheese Wafers Spread grated cheese on thin crackers, season with a bit of paprika and heat in a quick oven until the cheese is melted. Serve with soup or salad. Thin slices of toasted bread may be us...
-Baked Soy-Beans - Beet Greens
Baked Soy-Beans 2 cups yellow soy-beans 1 tablespoon salt 1 small onion 2 tablespoons molasses 1 teaspoon mustard 1/4 pound fat salt pork Soak the beans for twelve hours, then heat to boiling and s...
-Brussels Sprouts - Boiled Cauliflower
Brussels Sprouts Pick off the dead leaves from the sprouts, soak the sprouts in cold salted water for one-half hour, wash them and put them on the fire in plenty of boiling water. Boil in an uncovere...
-Scalloped Cauliflower - Corn Souffle
Scalloped Cauliflower 1 medium cauliflower 2 hard-cooked eggs or 4 tablespoons grated cheese 1 1/2 cups medium white sauce Bread-crumbs Break the cauliflower into flowerets before boiling. Drain....
-Corn Oysters - Cucumber Saute
Corn Oysters 2 cups corn pulp 2 eggs 2 tablespoons flour 2 tablespoons fat Salt and pepper If fresh corn is used, grate it from the cob with a coarse grater. If canned corn is used, select one of...
-Dandelion Greens - Sauteed Lentils
Dandelion Greens 2 pounds dandelion greens Salt and pepper 1 tablespoon butter Dandelions should be used before they blossom, as they become bitter after that time. Cut off the roots, pick the gree...
-Macedoine Of Vegetables - Creamed Mushrooms
Macedoine Of Vegetables 2 cups mixed cooked vegetables 1 teaspoon beef extract or 1/2 cup stock 1 teaspoon sugar 1/2 cup water Salt and pepper 2 tablespoons butter or other fat Mix all the ingred...
-Mushrooms Under Glass - Creamed Parsnips
Mushrooms Under Glass 2 tablespoons butter 1/2 tablespoon lemon-juice Salt and pepper 1/2 teaspoon minced parsley 1 slice toast 6 mushroom caps 1/4 cup heavy cream The quantities given allow f...
-Fried Parsnips - Baked Potatoes
Fried Parsnips 12 medium-sized parsnips Flour or fine crumbs Salt and pepper Scrape and boil the parsnips until tender. If old, remove the woody centers. Drain, and when cold, cut them in long, thi...
-Potatoes On The Half-Shell - Dutch Potatoes
Potatoes On The Half-Shell Select medium-sized or large potatoes; scrub and bake. Remove a piece of skin from the side of each potato to make it boat-shaped, or cut large potatoes in two lengthwise. ...
-Potato Puff Or Souffle - Duchess Potatoes
Potato Puff Or Souffle 2 cups hot mashed potatoes 2 eggs 1 cup milk 2 tablespoons butter or other fat To the mashed potatoes add the fat, the egg-yolks which have been beaten until very light, an...
-French Fried Potatoes - Potatoes Au Gratin
French Fried Potatoes No. 1 - Wash and pare potatoes and cut into eighths lengthwise. Dry between towels and fry in deep fat (395c F.). Drain on soft paper, sprinkle with salt and serve in an uncover...
-Potato Drops - Princess Potatoes
Potato Drops 2 cups mashed potatoes (without any milk) 2 eggs Salt and pepper Mix the mashed, seasoned potato and the beaten eggs. Drop the mixture from a spoon into the hot fat (375-390...
-Boiled Sweet Potatoes - Creamed Radishes
Boiled Sweet Potatoes Follow directions for boiled white potatoes (See Index). Baked Sweet Potatoes Follow directions for baked white potatoes (See Index). Sweet Potato Puff 2 cups mashed sweet p...
-Boiled Rice - Squash In The Shell
Boiled Rice 1 cup rice 3 quarts water or more 1 tablespoon salt Wash the rice; drop it into the salted boiling water; and boil rapidly, uncovered, for fifteen or twenty minutes, or until the kerne...
-Creamed Spinach - Stewed Tomatoes
Creamed Spinach 2 pounds spinach 1 tablespoon butter 2 hard-cooked egg-yolks Salt and pepper 2 tablespoons cream Cook spinach according to directions for boiled spinach No. 1, drain well, and ch...
-Fried Tomatoes - Turnip Shells Or Cups
Fried Tomatoes 6 tomatoes Crumbs Salt and pepper Select firm, ripe tomatoes, wash them and cut in half-inch slices without removing the skins. Season fine crumbs with salt and pepper, dip each sli...
-Vegetable Marrow, Fried - Molded Salads
Vegetable Marrow, Fried Wash and pare a vegetable marrow, and scoop out the inside. Cook in boiling water for about fifteen minutes, and then drain and slice in inch slices, or cut in pieces of any d...
-Cold Marinade - Celery Salad
Cold Marinade 3 tablespoons oil 6 tablespoons lemon-juice or vinegar 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon onion-juice For fish, use three tablespoons vinegar and three tablespoons lem...
-Cress Salad - Lettuce And Onion Salad
Cress Salad 1 pint water cress 1 onion French dressing Pick over the leaves of the cress carefully, removing all bruised or wilted ones, wash and drain, and with the fingers break the stems into t...
-Potato And Pea Salad - Tomato Jelly Salad
Potato And Pea Salad 2 cups boiled potatoes, diced 1 cup boiled peas 1/2 cup French dressing Lettuce, mayonnaise Pour two-thirds of the French dressing over the diced potatoes, and the other third ...
-Tomato Rose Salad - Coconut, Celery And Apple Salad
Tomato Rose Salad Firm tomatoes Cream cheese Milk Hard-cooked egg yolk Watercress or lettuce French dressing Peel tomatoes and chill them. Slightly soften cream cheese with milk. Form two rows of p...
-French Fruit Salad - Pear And Cherry Salad
French Fruit Salad 1 orange 1 banana 1/2 pound Malaga grapes 1 dozen walnuts Lettuce French dressing Peel the oranges and cut the sections from the membrane with a sharp knife or a pair of shears. ...
-Pineapple And Nut Salad In Tomato Baskets - Combination Cream Cheese Ball Salad
Pineapple And Nut Salad In Tomato Baskets 1 cup crushed pineapple 1 cup broken nut-meats French dressing 6 tomatoes Mayonnaise Salt Mix pineapple with nut-meats and stand in French dressing in th...
-Lettuce And Cheese Salad - Miscellaneous Combinations For Fruit And Vegetable Salads
Lettuce And Cheese Salad No. 1. 1 cup hard cheese Milk or cream Pepper and salt 6 chopped olives 1/2 cup shredded lettuce 1/2 cup pimiento strips Lettuce leaves Boiled or mayonnaise dressing Pu...
-Crab Salad - Shrimp Salad
Crab Salad 1 cup crab-meat, fresh or canned French dressing Mayonnaise Garnish of crab claws, hard-cooked eggs, parsley, celery tops, etc. If fresh crabs are used, prepare as directed. (See Index.)...
-Spinach And Ham Salad - Hawaii French Dressing
Spinach And Ham Salad 2 cups cooked spinach 6 slices cold boiled ham Any desired dressing Lettuce leaves Drain the spinach and season with salt, pepper, and either vinegar or lemon-juice. Pack tigh...
-Russian Dressing - Standard Method Of Mixing Cakes Without Fat
Russian Dressing 1 1/2 tablespoons lemon juice 2 tablespoons thick chili sauce 1 tablespoon Worcestershire sauce 1/2 cup mayonnaise Mix the lemon juice, chili sauce and Worcestershire thoroughly an...
-Causes Of Failure In Making Cake - In-A-Jiffy Cake
Causes Of Failure In Making Cake Cracks and Uneven Surfaces are caused by too much flour or too hot an oven. A Dry Cake (that is, a fresh cake that seems dry or bready inside) may be caused by too m...
-One-Two-Three-Four Cake (Measure Cake) - Chocolate Nut Cake
One-Two-Three-Four Cake (Measure Cake) 1 cup butter or other shortening 2 cups sugar 4 eggs, separated 3 cups sifted cake flour 1/4 teaspoon salt 3 teaspoons baking powder 1 cup milk 1 teaspoon v...
-Sour Cream Cocoa Cake - Nut Cake
Sour Cream Cocoa Cake 1/2 cup cocoa 3/4 cup boiling water 1/2 cup shortening 2 cups sugar 2 cups sifted cake flour 1/2 teaspoon salt 1/2 cup sour cream 1/2 teaspoon baking soda 1 teaspoon van...
-White Mountain Cake - Layer Cake
White Mountain Cake 1/2 cup shortening 1 1/2 cups sugar 2 1/2 cups sifted cake flour 3 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 1 teaspoon vanilla 4 egg whites, stiffly beaten Cre...
-Marble Cake - Delicious Fruitcake
Marble Cake 1/3 cup butter or other shortening 1 cup sugar 2 eggs, well beaten 1/2 teaspoon vanilla 13/4 cups sifted cake flour 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 ounce (1 ...
-Christmas Fruitcake - Meringue Spongecake
Christmas Fruitcake 1 pound butter 1 1/2 pounds brown sugar 1 1/2 pounds flour 2 teaspoons nutmeg 1 teaspoon mace 1 teaspoon cloves 2 teaspoons cinnamon 1 teaspoon baking soda 3 teaspoons bakin...
-Angel Cake - Prune And Apricot Upside-Down Cake
Angel Cake 1 1/4 cups sugar 1 cup sifted cake flour 1 cup egg whites (8 to 10 eggs) 1 teaspoon cream of tartar 1/2 teaspoon salt 3/4 teaspoon vanilla 1/4 teaspoon almond extract Sift 1/4 cup sug...
-Fillings Apple Filling - Whipped Cream Mocha Filling
Fillings Apple Filling 2 apples 1 lemon 1 cup sugar Pare two large, sour apples and grate them into a saucepan, add the juice and grated rind of the lemon, and the sugar. Cook for five minutes, st...
-Fruit Filling - Orange Filling
Fruit Filling 1/2 pound single or mixed fruit 1 cup water 1 cup sugar 1 teaspoon vanilla Chop the fruit fine and boil in the water, if necessary, until tender. Add sugar and cook slowly until smoo...
-Prune Filling - Seven-Minute Icing
Prune Filling 1/4 . pound prunes 1/2 tablespoon gelatin 4 tablespoons cold water 1/2 cup sugar 1/2 cup rhubarb-juice or pineapple-juice 1/2 cup whipped cream Wash the prunes, soak over night in wat...
-Caramel Frosting - Maple Marshmallow Frosting
Caramel Frosting 1 cup brown sugar 1/2 cup water 2 egg-whites 1 teaspoon vanilla or 1/2 teaspoon lemon extract Make a sirup of the sugar and water and cook to the soft-ball stage (23 8 F.). ...
-Marshmallow-Cream Frosting - Sugar Cookies
Marshmallow-Cream Frosting 3/4 cup sugar 1/4 cup milk 2 tablespoons hot water 6 marshmallows or 2 tablespoons marshmallow cream 1/2 teaspoon vanilla Put the milk and sugar into a saucepan, bring sl...
-Rich Cookies - Filled Cookies
Rich Cookies 1/2 cup shortening 1/3 cup sugar 1 egg well beaten 3/4 cup flour 1/2 teaspoon vanilla Raisins, nuts or citron Cream the shortening, add sugar gradually, egg, flour, and vanilla. Dr...
-Brown Sugar Cookies - Peanut Cookies
Brown Sugar Cookies 2 cups brown sugar 1 cup melted shortening 3 eggs 1/4 cup milk 1 teaspoon vanilla 2 teaspoons baking-powder Flour to mix stiff Mix ingredients in order given. Add just enoug...
-Soft Molasses Cookies - Hermits
Soft Molasses Cookies 1 cup shortening 2/3 cup sugar 1 cup molasses 1/4 cup sour milk 2 teaspoons soda 1 teaspoon ginger 1/2 teaspoon salt 21/2 cups flour Cream the shortening and the sugar and add...
-Honey Hermits - Apple Fritters
Honey Hermits 1 1/3 cups strained honey 1/3 cup shortening 2 eggs 1/2 cup milk 1/2 teaspoon salt 1 cup chopped raisins 1 1 1/2 teaspoons cinnamon 1/2 teaspoon cloves 3 1/2 cups flour 4 teaspoo...
-Banana Fritters - Little Chocolate Cakes
Banana Fritters 6 bananas 2 tablespoons sugar 3 tablespoons orange-juice Fritter batter Peel bananas, cut each in two and split each half. Place the pieces in a bowl with sugar and orange-juice an...
-Mocha Torte - Marshmallow Fig Cakes
Mocha Torte 4 eggs 1 cup sugar 1 tablespoon melted butter 1 cup ground nuts 1/2 cup flour 1/2 teaspoon vanilla 1 teaspoon baking-powder 1/2 teaspoon salt Separate the eggs and add sugar to th...
-Date Surprise - Kornettes
Date Surprise Bake any good plain cake batter in a cake-tin with a center tube or remove the centers from cup cakes. Cover the outside with plain white icing and fill the centers with date filling. G...
-Raisin Nut Delights - Maple Fudge
Raisin Nut Delights 3 egg-whites 54 cup granulated sugar 1/2 cup broken pecans 1/2 cup seeded raisins Beat the egg-whites until they are stiff enough to hold their shape, then beat in the sugar gr...
-Divinity Fudge - Variations For Marshmallows
Divinity Fudge 2 cups sugar 1/2 cup corn sirup 1/2 cup water 3/4 cup candied cherries 2 egg-whites 3/4 cup blanched almonds 1 tablespoon almond or lemon extract Put the sugar, water and corn sir...
-Caramels - Butterscotch
Caramels Vanilla - 2 cups sugar 1/2 cup corn sirup 1/2 cup milk 1 teaspoon vanilla 4 tablespoons butter 1 cup cream or condensed milk Cook the ingredients, except the vanilla, to the stiff-ball...
-Maple Scotch - Coconut Cones
Maple Scotch 1 cup maple sugar 1/2 cup water 1 teaspoon vinegar 4 tablespoons butter Boil together the maple sugar, water and vinegar to the stiff-ball stage (246 F.). Then add the butter and ...
-Marzipan - Salted Almonds Or Peanuts
Marzipan 2 egg-whites 1 cup almond paste 1/2 teaspoon lemon or vanilla 1 cup confectioners' sugar, more or less Beat the egg-whites and mix with the almond paste. Add the flavoring and enough sug...
-Glace Fruits Or Nuts - Fresh Berries
Glace Fruits Or Nuts 2 cups sugar 1 cup water 2/3 cup light corn sirup Small fruits or sections of larger fruits or whole nut-meats Make a sirup of the sugar, water and corn sirup. Boil, without st...
-Grapefruit - Blushing Apples
Grapefruit See Index. Oranges Cut oranges in half crosswise. With a sharp knife, loosen the pulp from the center and from the dividing fiber. Serve two halves to each person. An attractive dessert...
-Jellied Apples - Stewed Rhubarb
Jellied Apples Pare and core the required number of apples and bake, steam or boil in sirup until tender. Cool. Cover the bottoms of individual molds with lemon jelly, put in apples and cover with je...
-Baked Rhubarb - Custards, Gelatin And Cream Desserts
Baked Rhubarb Prepare as for stewing, using same proportion of sugar and rhubarb, and bake in a moderate oven (350- 375 F.). Bake until the rhubarb is reduced to a soft, red pulp. Apricot ...
-Custards - Floating Island
Custards A custard is a mixture of cooked egg and milk, flavored. Starchy material is sometimes used to replace part of the eggs. Custards are classified according to the method used in cooking them;...
-Caramel Pudding - Standard Formula For Whips
Caramel Pudding 1 cup brown sugar 2 cups milk 1/4 cup flour 2 eggs Mix sugar and one and one-half cups of milk. Scald in double boiler until sugar is dissolved. Mix flour with beaten egg-yolks and...
-Standard Formula For Sponges - Fig And Ginger Pudding
Standard Formula For Sponges Use recipe for standard gelatin jelly with these exceptions: use three-eighths cup instead of one-half cup cold liquid; whip the congealing jelly and add beaten whites of...
-Grapefruit A La St. Patrick - Velvet Cream
Grapefruit A La St. Patrick 1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1/2 cup boiling water Fresh mint 3/4 cup sugar 1 cup ice-water 2 cups grapefruit pulp and juice Maraschin...
-Spanish Cream - Pineapple Ambrosia
Spanish Cream 1 ounce (2 tablespoons) granulated gelatin 1cup cold water 1/2 cup hot milk 1/2 cup sugar 1/4 teaspoon salt 2 eggs 2 1/4 cups cold milk 1 teaspoon vanilla Make a custard of the egg-y...
-Fruit Fluff - Lemon Filling
Fruit Fluff 1 cup powdered sugar 1 cup thick cream 2 egg-whites 4 cups sliced peaches or apple sauce or berries Add half the sugar to the cream, stir until the sugar is dissolved, and then add th...
-Rich Lemon Cream - Queen Of Puddings
Rich Lemon Cream 5 eggs, separated 1 cup powdered sugar 1/2 cup lemon juice Mix egg yolks, sugar and lemon juice and cook over hot water 5 minutes, stirring constantly until mixture thickens. Fold...
-Orange And Rice - Scalloped Peaches
Orange And Rice Pare oranges, cut in half crosswise and remove the core. Cook the halves, until they are tender but not broken, in a sirup made from equal parts of sugar and water, to which a little ...
-Puddings That Should Be Served Hot. Souffles - Blueberry Pudding
Puddings That Should Be Served Hot. Souffles Fruit. 1 cup fruit pulp Sugar 3 egg-whites Salt Any kind of fruit, either fresh or preserved, may be used. When canned fruit is used, drain from sirup....
-Fruit Batter Pudding - Apple Rice Pudding
Fruit Batter Pudding Place a thick layer of fruit in the bottom of a greased baking-dish and pour custard souffle or cottage pudding batter over it. Bake in a moderate oven (375-400 F.) abo...
-Old-Fashioned Strawberry Or Other Fruit Shortcake - Steamed Puddings. Apple, Or Other Fruit Roly-Poly
Old-Fashioned Strawberry Or Other Fruit Shortcake 2 cups flour 4 teaspoons baking-powder 1/2 teaspoon salt 1 tablespoon sugar 1/3 cup shortening 3/4 cup milk Butter Strawberries or other fruit...
-Carrot Pudding - Steamed Peach Pudding
Carrot Pudding 1 1/2 cups crumbs 1 tablespoon shortening or 1/2 cup fine chopped suet 1/4 teaspoon salt 1/2 cup grated carrots 1 teaspoon baking-powder 1 cup molasses 1/2 cup chopped dates or prune...
-Steamed Suet Pudding - New England Apricot Pudding
Steamed Suet Pudding 3 cups sifted flour 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon cloves 1/2 teaspoon grated nutmeg 1 teaspoon salt 1 cup suet 1 cup sour milk 1 cup molasses 1 cup raisins ...
-Peasant Girl With A Veil - Variations Of Rennet-Custards
Peasant Girl With A Veil 2 cups dried crumbs 1 cup tart jam Whipped cream This is a delicious Danish pudding. Crumble bits of graham or rye bread to make fine crumbs. Add a little sugar to the cru...
-Corn-Starch Blanc Mange - The Automatic Freezer
Corn-Starch Blanc Mange 2 1/2 tablespoons corn-starch 2 to 4 tablespoons sugar 1/2 cup cold milk 1 1/2 cups scalded milk 1/2 teaspoon vanilla Pinch salt Mix corn-starch and sugar with one-half cup ...
-The Automatic Refrigerator - French
The Automatic Refrigerator For speedy freezing, the temperature in the ice-making drawer of the refrigerator must be under twenty degrees. Your refrigerator is designed to keep foods at an even low t...
-Apricot Ice Cream - General Directions For Making Fresh Fruit Ice Cream
Apricot Ice Cream 1 pint milk 2 tablespoons flour 2 tablespoons water 1 cup sugar 2 egg-yolks 1 cup heavy cream 1 1/2 cups strained apricot-pulp and juice Make custard as directed for vanilla ice-...
-Vanilla Rennet-Custard Ice Cream - Rose Ice Cream
Vanilla Rennet-Custard Ice Cream 2 rennet tablets 3 cups milk 2 tablespoons cold water 1 cup heavy cream 1 cup sugar 1 tablespoon vanilla Dissolve rennet tablets in cold water. Warm the milk, c...
-Ice Cream Sandwiches - Nesselrode Pudding
Ice Cream Sandwiches Between thin slices of devil's food, angel cake, sponge cake or butter cake, or between halves of eclair or cream-puff shells, place a serving of ice-cream of a flavor to blend w...
-Peach Meringue - Biscuit Glace
Peach Meringue 54 teaspoon gelatin 1 tablespoon cold water 54 cup boiling water 1/4 cup sugar 2/3 cup cream 2 egg-whites 1 teaspoon vanilla Peach ice-cream Soak the gelatin in the cold water and di...
-Charlotte Glace - Currant Sherbet
Charlotte Glace 1/4 cup powdered sugar 1 pint thick cream 1 teaspoon vanilla 1/2 tablespoon gelatin 4 tablespoons cold water Dissolve sugar in cream. Add vanilla. Soften the gelatin in cold water, ...
-Lemon Sherbet - Peach Surprise Sherbet
Lemon Sherbet No. 1 - With Water. 1 quart water 3 cups sugar 3/4 cup lemon-juice 2 egg-whites Make a sirup by boiling sugar and water together for five minutes. Add lemon-juice, cool and freeze to...
-Raspberry Sherbet - Chocolate Sauce
Raspberry Sherbet 2 tablespooons gelatin 3 cups cold water 1 cup boiling water 2 cups sugar 1 cup strained raspberry juice 3 tablespoons lemon juice Soften gelatin in 1/2 cup cold water; dissolv...
-Coffee Sauce - Marshmallow Mint Sauce
Coffee Sauce 1 cup clear black coffee 3 egg-yolks 1/3 cup sugar Make a soft custard of the three ingredients. This is delicious for vanilla or lemon ice-cream. Custard Sauce Use recipe for soft ...
-Molasses Sauce - New England Nutmeg Sauce
Molasses Sauce 1 cup molasses 1 1/2 tablespoons butter 1 tablespoon lemon-juice or vinegar Boil the molasses with the butter for about five minutes. Remove from the fire and slowly stir in the lem...
-Avocado Cream Sauce - General Directions For Making Grainy Or Crumbly Piecrust
Avocado Cream Sauce 1 cup cream, whipped 1/2 cup powdered sugar 1/8 teaspoon salt 3/4 cup sieved avocado 3 drops green vegetable coloring Peel an avocado, remove pit, and force the pulp through a...
-With Cornstarch - Apple Or Peach Meringue Pie
With Cornstarch 3/4 cup cornstarch 1 1/4 cups flour 1 tablespoon sugar 1 teaspoon salt 1 teaspoon baking powder 6 tablespoons shortening 1 egg yolk Cold water Mix and sift all the dry ingredients. ...
-Blackberry Pie - Huckleberry Or Blueberry Pie
Blackberry Pie No. 1. 1 1/2 cups blackberries 1/2 cup water Sugar Pinch of salt Wash, drain and pick over the blackberries. Cook until tender with just enough water to prevent burning. Add sugar t...
-Pineapple Pie - Raisin Pie
Pineapple Pie 2 cups crushed pineapple 2 tablespoons corn-starch 1/2 teaspoon salt 1/2 cup sugar Juice 1/2 lemon 2 egg-yolks Scald the pineapple. Mix corn-starch, salt and sugar, and stir into the ...
-Pumpkin Chiffon Pie - Butterscotch Pie
Pumpkin Chiffon Pie 1 tablespoon gelatin 1/4 cup cold water 1 1/2 cups cooked pumpkin 1 cup brown sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt 2 tables...
-Cottage Cheese Pie - Pumpkin Pie
Cottage Cheese Pie No. 1. 1/4 cups smooth cottage-cheese 1 cup fine chopped raisins or 1 cup moist coconut 1/2 cup honey, sirup or sugar 2 eggs 1 lemon, grated rind and juice 2 tablespoons crea...
-Squash Pie - Lemon Meringue Pie
Squash Pie The yellow, hard-shelled squash makes almost as good pies as pumpkin and is often easier to obtain. Use the proportions given for pumpkin pie, adding two tablespoons of butter, because squ...
-Boiled Cider Pie - Cheese Pastries
Boiled Cider Pie 1/3 cup rich, boiled cider 1/3 cup grated maple sugar 2 eggs 1/2 teaspoon nutmeg 1/2 cup seeded raisins 1 teaspoon butter 2 egg whites and 2 tablespoons powdered sugar, if meri...
-Coventry Tartlets - Apple Or Peach Cake
Coventry Tartlets 1/2 pound cream cheese 1/2 cup sugar 1/4 cup butter 2 egg-yolks 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 tablespoon orange-juice Mix the cheese with the other ingredients until c...
-Gooseberry Tarts - Napoleons
Gooseberry Tarts Remove stems and tails of green gooseberries, stew slowly in very little water till the fruit breaks, then sweeten well and set aside to cool. When cold, turn into pastry shells cove...
-Orange Tarts - Raspberry Or Other Fruit Turnovers
Orange Tarts 2 oranges 3/4 cup sugar 1 teaspoon corn-starch 1 tablespoon butter 1 1/2 tablespoons lemon-juice Beat together the juice of the two oranges and the grated rind of one, the sugar and...
-Sweet Rissoles - French Recipes
Sweet Rissoles Cut circles of puff or flaky paste three inches in diameter from a sheet rolled not more than one-fourth inch thick. Wet the edges of each circle for one-half inch all around, lay one ...
-Plain Soup - Codfish A La Benedictine
Plain Soup 6 tablespoons rice Boiling water 1/2 teaspoon salt 1 medium-sized carrot 4 medium-sized turnips 2 large potatoes 1 large onion 2 sprigs water cress 1 tablespoon butter 2 cups milk...
-Codfish, Brandade Style - Creole Fish
Codfish, Brandade Style 1 pound salt codfish 1 diced potato 2 tablespoons table oil 1 cup milk Salt and pepper 3 tablespoons lemon-juice Soak the codfish over night, then put it in a saucepan o...
-Fish Loaf - Ham Loaf
Fish Loaf 2 cups cooked fish 1 teaspoon salt 2 eggs 1 cup thick white sauce Drain the fish and tear into small bits. Add the salt, the beaten egg-yolks, the white sauce, and the beaten egg-whites....
-Beef Hash A La Normandie - Stuffed Cabbage
Beef Hash A La Normandie 3 onions 1 tablespoon fat 2 cups cold boiled beef 1/2 cup cooked potatoes 1/2 cup meat stock Salt and pepper Cut the onions into cubes and fry in the fat until brown. Sli...
-Eggplant Oriental - Potatoes, Jeanette Courrangelle Style
Eggplant Oriental 2 green peppers 2 eggplants 3 tablespoons cooking oil 6 ripe tomatoes 3 teaspoons salt 1 teaspoon paprika Remove the seeds from the peppers, and cut the peppers into small piece...
-Potato Fritters - Stuffed Tomatoes
Potato Fritters 3 large potatoes 3/4 cup powdered sugar Lemon or orange flavoring 3/4 cup flour Pare the potatoes and boil in salted water. Mash them; add the sugar and flavor with a little lemon ...
-Turnip Leaves - Cheese Omelet Souffle
Turnip Leaves Select the leaves of young turnips, wash carefully and boil in salted water until tender. Drain, chop very fine, and season with salt, pepper and butter. Serve hot. Turnips With Cheese...
-Cheese Toast - Fondant Cake
Cheese Toast 1 egg 1 1/2 tablespoons cream 1 1/2 tablespoons flour 1/4 pound grated cheese Salt and pepper Slices of bread Mix first five ingredients well together and work the mixture until firm...
-Chestnut Dessert - Bread Pudding
Chestnut Dessert 2 pounds chestnuts 1/2 cup sugar 1/4 cuP water 1 tablespoon vanilla 4 or 5 apples 1 tablespoon butter 1 teaspoon cinnamon 2 tablespoons apricot jelly Blanch and peel the ches...
-Apple Meringue Pudding - Cereal Beverages
Apple Meringue Pudding Toasted bread Hot milk 1 dozen apples Sugar Nutmeg 3 eggs Cover the bottom and sides of a baking-pan with toasted bread, wet with hot milk. Core the apples and cook them wh...
-Tea - Reception Chocolate
Tea A cup of tea with its delicately fascinating aroma is one of the most delicious beverages, but probably no other is attended with such doubtful results, chiefly because the average person knows l...
-Sugar Sirup - Veranda Punch
Sugar Sirup 4 cups sugar 4 cups water Boil sugar and water together for ten minutes. Pour into clean hot jars and seal. This sirup may be kept on hand and used as needed. Lemonade No. 1. 6 lemon...
-Loganberry Cocktail - Ice Cream Puff
Loganberry Cocktail 2 cups loganberry-juice 1 cup orange-juice Juice of 1 lemon 1 cup water 1/4 cup sirup Proceed as in lemon punch. Mock Claret Cup Small stick of cinnamon bark 3 lemons 5 orange...
-Milk And Egg Dishes. Milk - Egg Drinks
Milk And Egg Dishes. Milk Hot - Heat the milk quickly over direct heat, stirring constantly, and serve at once. Heat the cup before pouring in the milk, and cover it with a saucer for carrying to the...
-Cereal Dishes - Chicken Broth
Cereal Dishes In preparing any of the grain foods for an invalid, take special care to see that they are well cooked. In some cases the cereal may be put through a sieve or puree strainer. Whole-grai...
-Beef Juice - Preserves, Marmalades, Jams, Conserves And Fruit Butters
Beef Juice Broil one-half pound round of beef, cut about four inches square and an inch thick, until both sides are browned and the meat is well warmed through to start the juices. Two minutes should...
-Sirup For Preserves - Peach Preserves
Sirup For Preserves The amount of sugar used in making the sirup for preserves may vary with the tastes of the individual. About three-fourths pound of sugar and three-fourths cup of water to one pou...
-Pineapple Preserves - Eight-Minute Strawberry Preserves
Pineapple Preserves 3/4 pound sugar to each pound of prepared fruit Pare the pineapple, and with a sharp, pointed knife extract the eyes; then with a silver fork tear the fruit off the core in piece...
-Sun-Cooked Preserves - Raspberry And Currant Jam
Sun-Cooked Preserves Small fruits like strawberries, raspberries, and currants can be preserved by this process. Wash the fruit, drain thoroughly, pick over and stem, then weigh it. For each pound of...
-Strawberry Jam - Carrot And Orange Marmalade
Strawberry Jam 3/4. pound sugar to 1 pound hulled berries Pick over the berries and remove the hulls. Put the fruit on the fire alone, mashing it as it heats; a wooden potato-masher is best for the ...
-Amber Marmalade - Cranberry Conserve
Amber Marmalade 1 grapefruit 1 orange 1 lemon 3 1/2 quarts water 5 pounds sugar Wash and wipe the fruit. Cut in paper-thin slices, using a very sharp knife. Add the water and let stand over night. ...
-Currant Conserve - Apple Butter
Currant Conserve 5 pints currants 6 2/3 cups sugar 2 oranges 1 cup walnut-meats Combine the grated rind and juice of the oranges with the currants and sugar and cook until the mixture is thick and...
-Apple And Plum Butter - Quantity Of Sugar
Apple And Plum Butter Wash and cut the apples and the plums. Use about three times as many apples as plums. Cook them in a small amount of water until they are tender, then put the cooked fruit throu...
-Festive Flavors - Loquat Jelly
Festive Flavors Apple and crab apple jelly take on a note of gaiety if flavored with a spray of the leaves of rose geranium, lemon verbena or fresh mint. Drop the sprigs into the boiling jelly just b...
-Mint Jelly - Important Facts About Pickling
Mint Jelly Wash the mint and chop it fine. To each cup of chopped mint add one-fourth cup sugar and one-fourth cup water and let it stand over night or for several hours. Place it over the heat and b...
-Spiced Vinegar - Dill Pickles
Spiced Vinegar 1 quart vinegar 1 pint sugar 1 tablespoon cinnamon 1 teaspoon allspice 1 tablespoon white mustard seed 1 teaspoon cloves 1 teaspoon salt The spices may be used either whole or gro...
-Spanish Tomatoes - Ginger Pears
Spanish Tomatoes 24 green tomatoes, sliced 1 large onion 2 green peppers 1/4 cup salt 1 tablespoon peppercorns 1 tablespoon mustard seed 1 cup brown sugar 2 quarts vinegar Alternate layers of s...
-Pickled Citron - Quick Christmas Relish
Pickled Citron 2 pounds citron 2 pounds sugar 1 pint vinegar 1 pint water 1 lemon 1 tablespoon cinnamon 1 teaspoon cloves 1 teaspoon allspice Pare the citrons, and cut in medium thin slices. Soak ...
-Dixie Relish - Cranberry Catchup
Dixie Relish 1 pint chopped sweet green peppers 1 pint chopped sweet red peppers 1 quart chopped cabbage 1 pint white onions 2 tablespoons salt 4 tablespoons mustard seed 2 tablespoons celery seed...
-Grape Catchup - Tomato Paste
Grape Catchup 4 pounds grapes 2 pounds sugar 1 pint vinegar 2 teaspoons cloves 2 teaspoons allspice 2 tablespoons cinnamon Wash the grapes and remove them from the stems. Place them in a pan and ...
-Brandied Peaches - Pigeons En Casserole
Brandied Peaches 1 peck peaches, skinned Sugar to half their weight 1 quart brandy Alternate in stone jar, layers of peaches with sugar until filled. Add brandy. Cover closely, using cheesecloth o...
-Steak En Casserole - Hungarian Goulash En Casserole
Steak En Casserole 3 tablespoons butter or other fat 3 tablespoons flour 2 cups stock Salt Parsley Pepper Turnip balls Carrot balls Potato balls Small onions 2 pounds of 1 1/2 -inch steak Make...
-Lamb En Casserole - Rice En Casserole
Lamb En Casserole 6 slices of lamb 2 tablespoons melted butter or other fat 2 cups brown stock 1 pint vegetable balls 12 small onions Seasoning Cut thick slices from a leg of lamb and sear, browni...
-Spanish Rice - Bananas En Casserole
Spanish Rice 3/4 cup rice 2 tablespoons fat 5 cups water 2 onions 2 cups tomatoes 1/2 cup chopped green pepper or pimientos Salt Pepper Paprika Fry the rice in the fat until brown, then add wat...
-Cooking For Two - Soups
Cooking For Two The problem here is really more one of planning and marketing than of actual cooking. No roast leg of lamb or baked ham of course, no standing rib roast of beef, not often a whole wat...
-Breads - Cooking At The Table
Breads One Loaf of Yeast Bread can be made at a time, and quickly, if the proportion of yeast is increased. Any Baking Powder Mixture can be mixed in the desired quantity, and almost any kind of loa...
-Dishes That Are Especially Good For Table Cookery. Banana Saute - Court Bouillon
Dishes That Are Especially Good For Table Cookery. Banana Saute 1 tablespoon butter 3 bananas Flour Sugar 3 to 6 slices sponge cake Melt the butter in the blazer. Peel the bananas, cut in half le...
-Chilled Trout - Sole Thermidor
Chilled Trout Try poaching brook trout in two tablespoons of butter and a half cup of court bouillon or of white wine. Turn once and cook a very short time. Lift out, chill and serve with tartar sauc...
-Ham Porte Maillot - Eggs With Sherry And Orange
Ham Porte Maillot 1/4 cup cooking fat 1/2 cup dried Lima beans (cooked) 1/2 cup carrots 1/4 cup onion 1/2 clove garlic 1/2 cup cauliflower 1/4 cup celery 2 leaves lettuce 1/2 to 3/4 cup dry whi...
-Plantation Sweet Potatoes - Sauce Superb
Plantation Sweet Potatoes 6 sweet potatoes 3/4 cup butter or other fat Paprika 6 tablespoons sherry wine 1 1/2 teaspoons salt 1/4 teaspoon pepper Bake washed sweet potatoes at 450 F. for 40 ...
-Apricot Rum Whip - Syllabub
Apricot Rum Whip 1 #2 1/2 can apricots 3/4 cup whipping cream 1 tablespoon rum 3 egg whites Drain the apricots and reserve the juice for beverages. Mash the fruit through a sieve and combine with t...
-Strawberries Chantilly - Tutti Frutti
Strawberries Chantilly Wash, stem and cut in half 1 quart ripe strawberries. Cover with powdered sugar and 2 tablespoons rum. Chill 30 minutes. Whisk two egg whites stiff, beat in gradually 4 tables...
-A List Of Herbs, Spices, Extracts And Flavors
Herbs Bay leaves Flavor particularly good in practically all meat cooking; also in vegetable and meat soups and sauces. Borage Young tender leaves excellent for salad or pot herbs. Chervil Fl...
-A List Of Foreign Words And Phrases
Often Used in Connection with Cooking A la, au, aux - Dressed in a certain style. a l' ancienne - In old style. A la bourgeoise - In family style. A LA mode - Literally, in the fashion; applied ...







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