The Bride's Cook Book | By E. W. Briggs
This book is presented free to the Bride and Groom with the compliments of the Advertisers therein, who make such presentation possible. We recommend them as the best in their respective lines and they will accord you the fairest kind of treatment. Your patronage will be highly appreciated by them.
| Title | The Bride's Cook Book |
| Author | E. W. Briggs |
| Publisher | The California Bride's Cook Book Publishing Co. |
| Year | 1915 |
| Copyright | 1915, The Bride's Cook Book Publishing Co. |
| Amazon | The Bride's Cook Book |
Cereal Foods And Flours- In a bulletin recently issued by the U. S. Department of Agriculture will be found this statement: Cereals supply actual digestible nutrients to the body more cheaply than any other class of food exc...
- Breads
- Short Method For Bread Making Scald one and one-half pints milk; dissolve 1 cake compressed yeast in two-thirds cupful lukewarm water; add two tablespoonfuls sugar; sift two sifters of Albers flour i...
- Breads. Part 2
- Plain Shortcake Two cupfuls of Albers flour, two tablespoonfuls of butter, one cupful of milk, one teaspoonful of baking powder, one egg and a little salt. Beat thoroughly with a spoon. Pour this int...
- Breads. Part 3
- Crullers Cup of milk, one cupful of sugar, two eggs, one tablespoonful melted lard, one tablespoonful of cinnamon, enough Albers flour to make into dough. Roll as thin as possible, and cut in strips ...
- Muffins
- Corn Meal Muffins Mix together 1 pint corn meal, one-half pint Albers flour, one-half pint corn, one tablespoon sugar, one teaspoonful salt, three teaspoonfuls Baking Powder, rub in finely two heapin...
- Fritters
- Hominy Fritters Two teacups of cold boiled hominy, add to it one teacup of sweet milk, a little salt, stir till smooth, add four tablespoonfuls of Albers flour and one egg; beat the yolk and white se...
- Cakes And How To Make Them
- To Make Icing For Cakes Beat the whites of two small eggs to a froth, then add to them a quarter of a pound of white sugar, ground fine like flour flavor with lemon extract or vanilla, beat it until ...
- Cakes And How To Make Them. Part 2
- Cocoanut Pound Cake Beat one-half pound of butter to a cream, add gradually a pound of Albers flour, one pound of powdered sugar, two teaspoonful of Baking Powder, a pinch of salt, a teaspoonful of g...
- Cakes And How To Make Them. Part 3
- Chocolate Sauce One Egg; 1 cupful Milk; 1 teaspoonful Cornstarch; 1/2 cupful Sugar; 2 teaspoonfuls Ghirardelli's Ground Chocolate; 1 teaspoonful Vanilla. Scald milk and add the Cornstarch, which has ...
- Cakes And How To Make Them. Part 4
- Prune Cake One cup sugar, half cup butter; cream butter and sugar, add three eggs beaten, use white of one for icing. Then add cup of milk, one and one-half cups of Albers flour with two teaspoonful ...
- Cakes And How To Make Them. Part 5
- Cookies One cup butter (or one-half butter and one-half lard), one cup sugar, 3 eggs, 1 1/2 teaspoons baking powder, or use one teaspoon lemon flavoring. Albers flour enough to handle. Moisten the to...
- Pastry Pies
- Puff Paste One quart of Albers flour, one pint of butter, or butter and lard half and half, a pinch of salt, one and one-quarter cupfuls of cold water. Sprinkle the salt in the flour and with the han...
- Pastry Pies. Continued
- Lemon Cream Pie Make a good pie crust and prick bottom. Put one cup sugar and one cup water in a saucepan and let come to a boil. Mix one tablespoon cornstarch in a little water and add to water and ...
- Puddings
- Baked Puddings Bread or rice puddings require moderate heat for baking; batter or custard require a quick oven. Eggs for puddings are beaten enough when a spoonful can be taken up clear from the stri...
- Puddings. Continued
- Suet Pudding One cupful of chopped suet, one teacupful of molasses, one cupful sweet milk, three and one-half cupfuls of Albers flour, one cupful raisins, one cupful of curants, one teaspoonful of so...
- Sauces For Pudding
- Lemon Sauce Boil one cup sugar and one cup water together fifteen minutes, then remove; when cooled a little, add one-half teaspoon extract lemon and one tablespoon lemon juice. Plain Pudding Sauc...
- Fish
- To Fry Fish After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread or Indian meal, w...
- Fish. Part 2
- Fried Finnan Haddies Rub oil on both sides of the fish, and set it in a frying-pan, with plenty of butter. Shake the pan over a clear fire. Three minutes will cook it. Then rub a little butter over i...
- Fish. Part 3
- Hangtown Fry Spread flat omelette with thin broiled bacon, cover with fried oysters. May be served on thin buttered toast. Blue Point Royal, Champagne Sauce Take one small onion, one clove of gar...
- Fish. Part 4
- Sardines A La Hollandaise (L. S. Hathaway, Berkeley) Heat a can of sardines (Soused) in the tin by immersing in hot water. Cut fresh bread in strips remove crusts, and toast. Place one or two of th...
- Fish. Part 5
- Sardines In Tomato Sauce Drain the sauce from a can of sardines put up in tomato sauce. Add cayenne pepper and onion juice. Lay fish in and remove from the fire and cover. Let stand ten or fifteen mi...
- Breakfast Dishes
- A Simple Quick Breakfast Take a can of sardines and put it into a pot of boiling water, allowing to boil fifteen minutes. Remove fish from can and serve with boiled potatoes. Sardine Omelette Pla...
- Salads And Sandwiches
- Sardine Salad Break the fish into pieces with a silver fork. Cut four or five crisp lettuce leaves, some celery stalks, small pickles and stuffed olives. Season with paprika. Add enough mayonnaise dr...
- Salads And Sandwiches. Continued
- Salmon Salad Remove bones and skin from salmon. Drain off liquid. Mix with French dressing or thin mayonnaise; set away for awhile. Finish same as lobster salad. Other fish salads may be prepared in ...
- Paultry And Game
- How To Select Poultry In selecting poultry full-grown fowls have the best flavor, provided they are young. The age may be determined by turning the wing backward - if it yields, it is tender. The sam...
- Paultry And Game. Continued
- Quail On Toast Take five quail, but don't remove the legs, for you would lose all the taste of the game. Wipe them well; string them tight, . so as to raise the breasts. Put a little butter on each, ...
- Chicken
- Baked Chicken Take a plump chicken, dress and lay in cold salt water for half hour, put in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork. Cover and bake until tender, wit...
- Duck
- Wild Ducks Nearly all wild ducks are liable to have a fishy flavor, and when handled by inexperienced cooks, are sometimes uneatable from this cause. Before roasting them guard against this by parboi...
- Soups
- Consomme Or Plain Meat Stock For Soup Consomme or stock forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh uncooked beef and ...
- Soups. Continued
- Mock Turtle Soup Take a calf's head, a knuckle of veal, a hock of ham, six potatoes sliced thin, three turnips, parsley and sweet marjoram chopped fine, and pepper. Forced meat balls of veal and beef...
- Soups Without Meat
- Vegetable Soup Slice three medium-sized onions and three potatoes into one and one-half pints of boiling water; add one-half can of tomatoes, one-half can of peas, a dessertspoonful of butter, one ta...
- Meats
- Broiling The rules for roasting meat apply to broiling except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over a hot fire, and removed...
- Beef
- Hint On Cooking Roast Beef For roast beef to be juicy and tender when done, it should be basted every few minutes so in order to save yourself this trouble, place a large piece of beef suet on top of...
- Beef. Part 2
- Hamburg Steak The round of beef is usually taken for this purpose. Grind or chop a pound very fine, removing all the fiber or fat. Add one-half a teaspoon of onion juice, of salt, one-fourth of a tea...
- Beef. Part 3
- Beef A La Mode Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in the bottom of pot, then the meat, and fill up with water till the meat is covered; then take two onions, s...
- Mutton And Lamb
- Roast Mutton Get a leg of eight pounds, which has hung about a week, weather allowing. During hot weather this joint get quickly tainted. Rub it lightly with salt and put it at once before a brisk, s...
- Veal
- Knuckle Of Veal Cut in small thick slices, season with salt and pepper, flour lightly and fry it brown, lay in saucepan and cover with water. Skim well and season with thyme and parsley and a little ...
- Pork
- To Roast A Leg Of Pork Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onions, chopped, and a little pepper and salt. When one-ha...
- Sauces For Meats, Fish, Poultry Or Vegetables
- To Make Drawn Butter Put half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire : put into a pint bowl a heaping tablespoonful of Albers wheat flour, quarter of a pound of ...
- Sauces For Meats, Fish, Poultry Or Vegetables. Continued
- Mint Sauce Mix one tablespoon of white sugar to a half teacup of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mu...
- Eggs
- Escalloped Eggs Boil six eggs twenty minutes, make one pint of white sauce by melting two tablespoons of butter and adding two tablespoons of Albers flour to the melted butter and slowly add one pint...
- Eggs. Continued
- Steamed Eggs Beat six eggs into separate cups, and have ready a well-buttered dish, into which each egg should be placed carefully. Cover the dish to prevent the heat from escaping, and place it over...
- Blanc-Mange, Meringues, Etc
- Blancmange Time, fifteen minutes - Put into a delicately clean stewpan one ounce isinglass or gelatine, two ounces of sweet and bitter almonds, blanched and pounded, one pint and a half of new milk, ...
- Blanc-Mange, Meringues, Etc. Part 2
- Bean, Beet And Spinach Salad Drain the liquor from a can of Del Monte Brand string beans and put them on the ice; drain the liquor from a can of Del Monte Brand beets, and cut these into dice of unif...
- Blanc-Mange, Meringues, Etc. Part 3
- Beets With Vinegar Sauce Turn the Del Monte Brand beets from the can and heat them in the liquor in which they were canned. Drain, and put them into a vegetable dish to keep hot. Melt in a frying pan...
- Asparagus
- Scalloped Asparagus Drain Del Monte Brand asparagus, cut off the tips, with about an inch of the stalk - saving the stalks for soup. Cover the tips with boiling, salted water, and simmer for five min...
- Raisins
- Raisin And Apple Tapioca Boil 3/4 cup tapioca in 1 quart boiling water with 1/2 teaspoon salt in double boiler until transparent. Core and pare 7 or 8 tart apples, put them in a deep round dish, fill...
- Creams
- Cream Puffs One cupful of hot water and one-half cupful of butter. Boil the water and butter together and stir in a cupful of dry flour while boiling. When cool, add three eggs not beaten. Mix well a...
- Creams. Continued
- Cream Of Spinach Soup Turn out the contents of a can of Del Monte Brand spinach and chop the vegetable very, very fine. Thicken a quart of milk with a tablespoonful of butter rubbed to a paste with a...
- Souffles
- Strawberry Souffle Beat the yolks of two eggs in one-half cupful of ripe crushed strawberries, juice of two oranges and one-half cupful of sugar together, then cook for two minutes add one-quarter of...
- Vegetables
- Hints On Cooking And Serving Vegetables should be boiled in soft water, if obtainable, if not, a little carbonate of soda thrown in will render it so. The water should only be allowed to come to a bo...
- Vegetables. Part 2
- Potato Noodles Mash boiled potatoes fine and mix with enough flour to make a stiff dough. Pinch off bits of the dough and roll between the palms of the hands to little strips, the length of your smal...
- Vegetables. Part 3
- Baked Mushrooms Toast for each person a large slice of bread and spread over with rich, sweet cream; lay on each side, head downward, a mushroom, or if small more than one; season and fill each with ...
- Vegetables. Part 4
- Asparagus On Toast Have stalks of equal length; scrape lower ends; tie in small bunches with tape. Cook twenty to thirty minutes, according to size. Dip six or eight slices dry toast in asparagus liq...
- Recipes For Invalid Cooking
- Always prepare food for the sick in the neatest and most careful manner. In sickness the senses are usually acute, and far more susceptible to carelessness, negligence, and mistakes in the preparation...
- Recipes For Invalid Cooking. Continued
- Toast Water Toast three slices stale bread to dark brown, but do not burn. Put into pitcher, pour over them one quart of boiling water; cover closely and let stand on ice until cold; strain. May add ...
- Jams
- Currant Jam Wash, stem and mash red or white currants. Use one pound of sugar to one pint of fruit. Put the fruit and one-fourth of the sugar into a granite kettle; stir and when it boils add balance...
- Jellies
- Apple Jelly Select sound, red, fine-flavored apples not too ripe; wash, wipe and core; place in a granite kettle, cover with water and let cook slowly until the apples look red. Pour into a muslin ba...
- Preserves
- Preserved Peaches Select the yellow red-cheeked ones if possible (skin same as tomatoes, by pouring on boiling water, then thrusting them in cold water and separate in halves). Proceed as for preserv...
- Tea, Coffee, Chocolate And Cocoa
- Coffee Directions To Make Good Coffee In the preparation of Coffee, experts generally all agree on the following rules: 1 - To make coffee to perfection, you must use one tablespoonful of good ...
- Pickles
- Sweet Cucumber Pickles Take twelve large green cucumbers, cut in slices one-half inch thick and soak in weak salt water for about an hour. Make a thick syrup of one coffeecupful of granulated sugar, ...
- Pickles. Continued
- Pickled Onions Select small onions of equal size, perfectly sound; peel and scald in salt water till they are tender, drain and put into glass jars; heat to boiling point sufficient vinegar to cover ...
- Household Hints
- Mildew in white clothes may be removed by soaking for a short time in a pail of water to which has been added a heaping teaspoonful of chloride of lime. Then hang in sun. Repeat if necessary. When...
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