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Mrs. De Graf's Cook Book | by Belle De Graf



Lots and lots of recipes and cooking methods...

TitleMrs. De Graf's Cook Book
AuthorBelle De Graf
PublisherH. S. Crocker Co.
Year1922
Copyright1922, H. S. Crocker Co.
AmazonMrs. De Graf's Cook Book

Mrs. Belle De Graf, Editor of the Cooking Information Page Syndicated in Fifty Pacific Coast Newspapers. Director: Domestic Science, California Prune & Apricot Growers Association. Instructor: U. S. Naval Reserves, New York City. For many years in charge of the Domestic Science Department of the Sperry Flour Company.

-Measurements
THE first essentials for uniform results in cookery are knowledge of the proper methods to use and accuracy of measurements. All cook books and tested recipes call for measuring cups and level measure...
-Culinary Terms And Methods
The term mixing is a general one, and may mean stirring, beating, kneading, or folding and cutting, according to the dish under preparation and the quality and texture of the materials to be used. Sti...
-Cooking Processes
Boiling Every housewife should possess a thorough knowledge of the various methods of applying heat to food. There is, for instance, a vast difference between boiling and simmering, and yet much good...
-Everyday Mistakes In Cooking
When strong flavored vegetables, such as cabbage, cauliflower, or onions, lose their color, are rather strong in flavor and throw off an unpleasant odor while cooking, the vegetable has not been put t...
-Oven Regulation
The importance of oven regulation cannot be overestimated. Good food can easily be completely ruined in baking. A tender, juicy roast can be changed into a tough, dry piece of meat. Perfectly made pas...
-Menu Building
Planning meals day after day is one of the most difficult tasks for the housewife, and this particular branch of the housekeeping system needs as much skill and judgment as the preparation and cooking...
-Food Value Of Fat
Fat is one of the most important foods, as it is the greatest source of reserve energy. It is also required to lubricate the body and when taken in reasonable quantities is easily digested by persons ...
-Tea
Composition Of Tea Except for the sugar and cream that may be taken with it, tea possesses no nutritive qualities. It is somewhat stimulating and very mildly exhilarating. The stimulating principle, ...
-Coffee
Coffee has no food value except when milk and sugar are used. Tannin is also present in coffee, but in less quantity than in tea, and is not extracted so readily as from the more delicate tea leaves. ...
-Cocoa And Chocolate
Theobromine is the stimulating element in cocoa beans, and is much less pronounced in its effect than the corresponding principles in tea and coffee. The high percentage of fat, together with other fo...
-Beef Tea
Like tea, coffee, and chocolate, there is a principle in meat which is stimulating. These are soluble in water, and when extracted, make a beverage which stimulates the appetite. Being easily digested...
-Cool Refreshing Drinks
All fruit juices make refreshing drinks and punches. The fruit syrups may be made and some kinds can be purchased ready for use. The best lemonade is made from prepared syrup in the proportion of two ...
-Cool Refreshing Drinks. Continued
Honolulu Fizz For each service allow: 1/2 cup pineapple juice, 1/2 cup sparkling cider, 1 egg white, tiny spray mint crushed. Put ingredients into a shaker or jar and shake vigorously for 3 or 4 minu...
-Fruit Essential In The Daily Diet
Fruit is really indispensable in a well regulated diet. Formerly it was considered an accessory, rather than an essential food, and was eaten mainly for its flavor and refreshing qualities. The food v...
-Fruit Essential In The Daily Diet. Part 2
Orange Or Grapefruit In Sections Cut the orange peel in eighths from the stem nearly to the blossom end. Carefully loosen the peel, then the sections of orange. Place on a serving plate, placing a ta...
-Garnishes
To garnish a dish attractively or serve it in an appealing form adds very little to its cost, takes no very great amount of time, and makes the food so much more pleasing in every way. There is nothin...
-How To Make Appetizers: Canapes
Cream Cheese Canape Spread rounds of bread with softened cream cheese, place a slice of tomato over it; put thick mayonnaise forced through a pastry bag with a star tube, to form a border around the ...
-How To Make Appetizers
Anchovy Eggs Cook eggs under boiling point at least 30 minutes. The yolks will then be crumbly. When cooked place in cold water to chill and prevent yolks turning dark. Cut in halves lengthwise. Remo...
-Good Soup The Best Stimulus To A Good Dinner
The best type of soup to use for a dinner menu is one made of a meat stock foundation. These soups should not be confused in food value with heavy chowders, purees or the various cream soups and shoul...
-How To Prepare Nourishing Soups Without Stocks
Soups without stock include all cream soups, chowders and purees. This type of soup is both substantial and nourishing and is served at luncheon or where the meal to follow is not hearty. Or cream sou...
-How To Prepare Nourishing Soups Without Stocks. Part 2
Mulligatawny Soup 1 quart of brown soup stock. 1 cup strained tomatoes. 1/4 cup each chopped carrots, celery, onions, greenpepper. 1 cup cooked meat or chicken cut in dice. 2 tablespoons butter or...
-How To Prepare Nourishing Soups Without Stocks. Part 3
Foundation Recipe For Cream Soups 2 cups milk. 2 tablespoons butter or substitute. 2 tablespoons flour. 1 cup vegetable pulp. 2 cups water in which vegetable was cooked. 1 teaspoon salt. 1/8 teaspo...
-How To Make Clam Or Fish Chowder
2 cups of clams or fish. 2 cups raw potatoes, cut in dice. 1/4 cup salt pork, cut in small pieces. 1 onion, sliced. 2 cups milk. 4 crackers. 1 tablespoon butter or substitute. 1 tablespoon flour. ...
-Breakfast One Of The Important Events Of The Day
Breakfast in most homes is, without doubt, the simplest meal of the day and one requiring the least thought and effort in preparation. But when we consider the fact that breakfast is also the first me...
-Cereals, Fuel Foods
Cereals are fuel foods and when properly cooked about 90 per cent of the organic matter is assimilated. They supply actual nutriment to the body more economically than any other class of food. Wheat,...
-General Directions For Cooking All Breakfast Cereals
Put water in upper part of a double boiler; add salt and when boiling rapidly slowly add the cereal so as not to retard boiling Stir constantly, cooking directly over the flame for 5 minutes; then set...
-How To Make Boiled Rice
Wash rice in several waters until, when rubbed between the hands in clear water, no further cloudiness appears. Cook in an abundance of rapidly boiling water, using at least four times as much water ...
-Food Value And Various Ways Of Serving Eggs
Eggs contain water, mineral and two chief elements of nutrition, protein and fat. The protein of eggs is more easily digested than that of meat. For that reason eggs should be used freely during the s...
-Food Value And Various Ways Of Serving Eggs. Part 2
Soft And Hard Cooked Eggs To cook eggs soft they should be dropped into a kettle containing enough boiling water to completely cover them and allow them to stand in the hot water for 10 minutes, havi...
-Food Value And Various Ways Of Serving Eggs. Part 3
Fried Eggs To fry eggs use enough hot fat to baste the eggs as they are cooking, so that a delicate film will be formed over each egg. The fat should be hot, but not hot enough to brown the eggs at o...
-How To Make Omelets
The muscle building qualities of eggs are utilized to the fullest extent in omelets, and, prepared in this manner, furnish sufficient bulk to satisfy the appetite. Omelets offer an unlimited opportuni...
-How To Make Omelets. Part 2
Foundation Puffy Omelet 4 eggs, separated. 4 tablespoons water or milk. 1/4 teaspoon salt. 2 tablespoons shortening. Beat egg whites until stiff; yolks until creamy; add liquid and salt to yolks...
-How To Make Omelets. Part 3
Ham Omelet 1 cup cooked minced ham. 4-egg puffy omelet. Heat the ham in a double boiler. Add 2 tablespoons of the minced ham to the omelet before cooking. When omelet is cooked and before folding a...
-Fish Cookery
Fish must be well cooked to be palatable and wholesome. It is cooked sufficiently when the flesh separates easily from the bones. Fish is always tender. It is most essential that fish should be perfec...
-Fish Cookery. Part 2
Shellfish Shellfish are divided into two classes. Clams, oysters, scallops and mussels belong to one class, and lobsters crabs, shrimps and crawfish belong to another class. Oysters are the most imp...
-Fish Cookery. Part 3
To Steam Fish Season fish with salt, pepper, cover top with thin strips of salt pork and place on a plate. Set in a steamer over boiling water, cover closely and steam 10 to 12 minutes for each pound...
-How To Cook Oysters
Oyster Stew 2 cups of oysters. 2 cups of thin white sauce. Cook oysters in their own liquor or water until the edges slightly curl. Have white sauce prepared and combine just before serving. For w...
-How To Cook Lobster Or Crab
Lobster Or Crab Newberg 2 cups diced lobster. 2 tablespoons of butter or substitute. 1 cup of thin cream or rich milk. 1 egg or 2 egg yolks. 1 teaspoon lemon juice. 1/2 teaspoon salt. Nutmeg. Papr...
-How To Cook Meat
Meat is one of the chief sources of tissue building (protein) food. Its food value is high, and so unfortunately is the price. The average American housewife serves meat at least once a day. If the am...
-How To Make Roast Meat
Only the tender cuts of meat should be roasted. The following rules will apply to all roast meats: Wipe meat with a damp cloth, do not wash. Dredge with flour and if the meat is not fat some fat shou...
-How To Make Roast Meat. Continued
Pan Broiled Meats Select only the tender cuts of meat. Heat a heavy frying pan very hot. Do not add fat; that on the meat is sufficient. Turn every 2 minutes until cooked. Place on a hot platter, pou...
-How To Cook Beef
Braised Beef Braising is steaming meat in its own juices in the oven - a method suitable for solid pieces of meat not tender enough for roasting, but of better quality than those utilized in soups an...
-How To Cook Lamb
Breast of lamb, while rather wasteful in appearance, is one of the most economical parts of the animal. It is always less in price than the loin or leg, and can be used in many different ways. The sma...
-How To Cook Pork
Shoulder Of Pork Have bones removed from the shoulder of a young pig. Make a dressing by mixing 2 cups of soft bread crumbs, seasoned with 1/2 teaspoon each of salt, pepper, sage and a little chopped...
-How To Cook Tripe And Sweetbreads
There are two varieties of meat that are first made tender by long slow cooking and then broiled. These are tripe and sweetbreads. Tripe is usually inexpensive while sweetbreads are considered a delic...
-Selecting And Preparing Poultry And Game
The proper selection of poultry is not an easy task. It requires experience, and usually it is necessary to depend somewhat upon the judgment and honesty of the dealer. In making a selection, see that...
-How To Cook Turkey
Roast Turkey Dress, stuff and truss a 10 to 12 pound turkey. Mix 1/3 cup of butter or butter substitute with 1/2 cup of flour, cream well and rub the entire surface of the turkey with the mixture. Pl...
-How To Cook Chicken
Roast Chicken Singe, dress, wash and dry a young chicken. Prepare a celery dressing of 2 cups dry bread crumbs, 1/2 cup melted butter, 1/2 cup diced celery, 1 teaspoonful salt, 1/2 teaspoon-ful peppe...
-How To Make Poultry Dressing
Celery Dressing 2 cups dry bread crumbs. Salt and pepper to taste. 1/2 teaspoon ground sage. 1 teaspoon onion juice. Mix in order named. 1 cup chopped celery. 3/4 cup melted butter or substitute. ...
-Chapter Six. Use Of Left-Overs, Twice Cooked Meats, Deep Fat Frying, Croquettes
Meat Loaf Creole 1 1/2 pounds chopped beef. 1/2 pound chopped veal. 1/4 pound chopped salt pork. 1 onion, chopped. 1 green pepper finely chopped. 1 teaspoon salt. 1/4 teaspoon pepper. Dash paprika. ...
-How To Make Souffles
A souffle is in reality a baked omelet in which the eggs have been beaten separately. The air which has been incorporated into the egg whites causes the mixture to puff up. The general impression that...
-How To Make Souffles. Continued
Ham, Chicken Or Fish Souffle 2 tablespoons of butter or substitute. 2 tablespoons flour. 1 cup milk. 1/2 cup soft bread crumbs. 1 cup finely chopped ham or chicken or flaked fish. 1/2 teaspoon s...
-How To Make Timbales
Savory Timbales 2 tablespoons butter. 1/4 cup bread crumbs. 1 cup chopped meat or fish (veal, chicken, ham). 1 cup milk. l egg. Salt and pepper. 1 teaspoonful of grated onion. Melt butter, add b...
-Meat Substitutes
The meat course can easily be dispensed with by making attractive vegetable, egg or cheese dishes. Most doctors and dietitians claim that the average American family eat more meat than is required, so...
-Meat Substitutes. Continued
Boston Baked Beans 2 cups small white beans. 1/4 pound fat salt pork. 2 teaspoons salt. 2 tablespoons molasses, 1/2 teaspoon dry mustard. 1 cup boiling water. Pick over beans, wash well, cover with...
-How To Make Cheese Dishes
Cheese Croquettes 2 cups any cooked cereal. 1 egg yolk. 1 cup Eastern cheese (grated). 1 teaspoon Worcestershire sauce. 1 teaspoon mustard. 2 teaspoons salt. Mix well and cook 10 minutes, cool th...
-The Use Of Left-Overs
Every housewife faces the problem of left-overs. To utilize and prepare them into satisfactory dishes requires more skill and inventiveness than to cook the raw food, and this branch of cookery is a...
-Twice Cooked Meats
Meat which is reheated or twice cooked is less nourishing than when first prepared because no matter how careful the cooking process, a certain amount of the nutritive juices will escape in the first ...
-Twice Cooked Meats. Continued
Cottage Pie 2 cups of diced cooked meat. 1 cup of gravy or sauce. 1 cup of cooked peas. 1 tablespoon of grated onion. 2 cups of mashed potatoes. Add peas and onion and diced meat to the gravy or w...
-Deep Fat Frying
Deep fat frying is a method of cooking by immersing food in very hot fat. If properly fried, foods cooked in this manner should not be unwholesome to persons in normal health. Vegetable oils are the b...
-Deep Fat Frying. Continued
Fritter Batter To be used for vegetables or fruit. 1/2 cup flour. 1/4 teaspoon salt. 1 egg beaten. 1/2 cup milk. Mix ingredients with an egg beater until very smooth and free from lumps, beating w...
-How To Make Croquettes
To Shape Croquettes Allow one rounding tablespoon of the mixture for each croquette. Form into a ball, dip in sifted bread crumbs and form into any shape desired. This is a very simple process and re...
-Vegetable Cookery
Vegetable cookery is very often slighted because it seems too simple to require much attention. Hot or cold water is poured over them, regardless of the type of vegetable. Sometimes they are cooked so...
-Vegetable Cookery. Part 2
Artichokes Let the artichokes soak for about ten minutes in cold salted water. This draws out any tiny bugs which might be under the leaves. Remove the tough outside leaves and with a sharp knife cut...
-Vegetable Cookery. Part 3
Celery Au Gratin Two cups of celery cut in small pieces. Put in saucepan and add 2 cups of boiling salted water. Cook until tender. Drain, reserving liquid to make a sauce. For the sauce use 1/2 cup ...
-Vegetable Cookery. Part 4
Brussels Sprouts Wash well and remove outer leaves of sprouts; cook in boiling, salted water until tender, about 20 minutes. Drain well, add 2 tablespoons butter to a heavy frying pan. Add the sprout...
-Vegetable Cookery. Part 5
Boiled Cabbage Allow cabbage to soak in cold water for at least half an hour before cooking. Place in rapidly boiling water to which 2 teaspoonfuls of salt have been added. Boil in an uncovered sauce...
-How To Cook Potatoes
Boiled Potatoes For Mashing Wash potatoes with a small brush and peel as thin as possible, for much of the mineral salts lie next to the skin. Place in rapidly boiling water and cook until they may b...
-How To Cook Potatoes. Part 2
Escalloped Potatoes 3 cups sliced raw potatoes. 3 tablespoons flour. 4 tablespoonfuls butter or substitute. 2 cups of scalded milk. Salt. Pepper. Grease a baking dish and put in a layer of pota...
-How To Cook Potatoes. Part 3
Potato Souffle Beat until light 2 cupfuls hot mashed potatoes. Mix 2 tablespoonfuls butter with 1/2 cup hot milk, then add to potatoes. Stir in well beaten yolks of 2 eggs, season with salt and peppe...
-How To Make Savory Sauces
To make a really good sauce is considered an art in itself and one which has not always been given the careful consideration it deserves. Many common-place and otherwise hopeless dishes may be transfo...
-How To Make Savory Sauces. Part 2
Foundation Medium White Sauce 2 tablespoons butter or substitute. 2 tablespoons flour. 1 cup cold milk. 1/2 teaspoon salt. White pepper to taste. Melt shortening, add flour, mix until smooth; cook ...
-How To Make Savory Sauces. Part 3
Caper Sauce Follow white sauce recipe. Add to each cup of sauce 2 tablespoons of capers; or the drawn butter sauce may be used and capers added. This sauce is used with boiled mutton. Cream Curry ...
-How To Make Savory Sauces. Part 4
Anchovy Sauce Melt 1 tablespoon of butter, add 1 tablespoon of flour, mix until smooth, cook until frothy, then add 1/2 cup cold milk or fish stock. Stir until thick and add 1 tablespoon of anchovy p...
-How To Make Salads And Salad Dressings
While the food value of a green salad is not high, the salts they contain are valuable and the oil used in the various dressings supply the nutriment, making them a wholesome food. In almost any clima...
-Different Salad Dressing For Each Day In The Week
A French or Mayonnaise dressing is more often used plain, but by adding various flavorings, can be greatly changed, giving variety at a time of the year when salad greens are limited. Take lettuce whi...
-Different Salad Dressing For Each Day In The Week. Part 2
Mayonnaise Dressing 1 cup oil. 3 teaspoons vinegar (about). 1 raw egg yolk. 1/2 teaspoon salt. 1/2 teaspoon of mustard. Dash of pepper or paprika. It is essential that everything for a mayonnai...
-Different Salad Dressing For Each Day In The Week. Part 3
Cream Salad Dressing 1 cupful of cream (sweet or sour). 1 teaspoon salt. 1/8 teaspoon pepper. 1/2 teaspoon dry mustard. 1 to 2 tablespoons of vinegar. Whip the cream until thick. Mix all the othe...
-How To Make French Dressing And Variations
French Dressing 3 tablespoons oil. 1 tablespoon vinegar or lemon juice. 1/2 teaspoon salt. 1/4 teaspoon pepper or paprika. 1 teaspoon onion juice, if desired. Put all the ingredients in a small fr...
-How To Make Salads
Pimento And Cheese Salad Mix cream cheese with Mayonnaise until creamy. Rinse canned pimentos in cold water; drain and dry on a cloth. Cut the tops of the pimentos in points and fill with the cheese ...
-How To Make Salads. Continued
Cucumber-Pimento Salad Pare a chilled cucumber and cut it into julienne pieces (like a match, but shorter). Remove pimentos from a can, rinse in cold water, dry on a cloth and cut one in shreds, the ...
-Salad Combinations Which May Be Used With Mayonnaise Or Cooked Dressing
1. One cup diced apples, 1 cup celery cut in small pieces, 1/2 cup walnuts. Squeeze the juice of 1/2 lemon over the apples to prevent their turning dark, 1/2 cup chopped dates may replace walnuts. Ser...
-Yeast Mixtures Helpful Hints On Bread Making
Bread is the most important article of food in the daily diet. And the many processes employed in making and baking gives us a great variety of appetizing breads, that furnish the largest amount of fo...
-How To Make Bread
Note All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used. Bread 1 cup water or milk, scalded. 1 tablespoon melted shortening. 1 tablespoon su...
-How To Make Rolls
Parker House Rolls Use bread foundation recipe. After dough has risen to double in size the second time, roll into a sheet about 1 inch thick. Cut with biscuit cutter, then with the handle of a knife...
-How To Make Yeast Coffee Cakes
Note All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used. Coffee Cake First Part, Sponge: 1 cup scalded milk. 1 compressed yeast cake, diss...
-How To Make Toasts
Cut bread in 1/4 inch slices. Place over hot coals, on a heated electric toaster or in a heated boiler. Do not place too near the heat. Toast until a golden brown on each side. If desired very crisp d...
-How To Make Breads Without Yeast
Note All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used. Superior Sandwich Bread 1 1/2 cups flour. 2 cups graham flour. 1/2 cup corn meal....
-How To Make Waffles And Griddle Cakes
Waffles, the most popular of all breakfast breads, are not found on the menu of the average housewife due perhaps, to the general impression that they are difficult to make and bake and should be atte...
-How To Make Griddle Cakes
Note All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used. Griddle Cakes 1 cup flour. 2 teaspoons baking powder. 1/4 teaspoon salt. l egg. ...
-How To Make Waffles
Sweet Milk Waffles 2 eggs, well beaten. 2 cups milk. 2 cups flour. 4 teaspoons baking powder. 1 teaspoon salt. 2 tablespoons melted shortening. Sift dry ingredients; beat eggs until light, add ...
-Biscuit Dough And Variations Of Biscuit Dough
Just why so many housewives fail to make a good biscuit seems strange, for this dough is one of the easiest mixtures to make. Perhaps failure is due to inaccurate measurements and too slow an oven. Th...
-How To Make Biscuits
Note All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used. Baking Powder Biscuits 2 cups flour. 1 teaspoon salt. 4 teaspoons baking powder. ...
-How To Make Biscuits. Continued
Corn Meal Biscuits 1 cup flour. 1 cup corn meal. 4 teaspoons baking powder. 1/2 teaspoon salt. 1 tablespoon sugar. 2 tablespoons shortening. 3/4 (about) cup of milk. Sift all dry ingredients. R...
-How To Make Muffins
Standard Muffin Recipe 2 cups flour. 4 teaspoons baking powder. 1 teaspoon salt. 2 tablespoons sugar. 1 well-beaten egg. 1 cup milk. 2 tablespoons melted shortening. Sift dry ingredients; beat...
-Pastry And Pies
Contrary to the general opinion, pastry is not hard to make. In fact, once the fundamental principles are understood, pastry is much easier and more quickly made than cake. And if pastry is not of the...
-How To Make Pies
Orange Souffle Pie 1 cup of orange juice and grated rind. 1 lemon and grated rind. 3/4 cup of sugar. 4 tablespoons corn starch or flour. 3 eggs, separated. 1/4 cup sugar. Heat orange and lemon juic...
-How To Make Pies. Continued
Apple Pie Use rather tart apples. Peel, core and slice very thin. Arrange apples in a pastry lined pie plate. Mix 1/2 teaspoonful of ground nutmeg with 1/2 cup of sugar; sprinkle over the apple and b...
-How To Make Mince Meat Pie
First Part: 6 cups cooked meat, chopped. 3 cups suet, chopped. 12 cups apples, chopped. 4 cups sugar. 2 cups molasses. 1 quart boiled cider. 4 packages seeded raisins. 4 packages seedless raisin...
-How To Make Tarts
Apricot Tart Drain and press cooked dried or canned apricots through a coarse sieve, having 1 1/2 cups of apricot pulp. Add 2 tablespoons of orange juice. Pour into a baked pastry shell, and cover th...
-Cakes With Shortening
Since cake comes on the list of luxuries, the utmost care should be taken both in the method of preparation and in the quality of material used. It is not difficult to make a good cake if good materia...
-Cakes With Shortening. Part 2
Foundation Cake Recipe 1/2 cup shortening. 1 1/3 cups sugar. 2 cups flour sifted with 2 teaspoons of baking powder. 3 eggs. 1/2 cup milk or water. 1 teaspoon each of vanilla and lemon extract. Cr...
-Cakes With Shortening. Part 3
Christmas Fruit Cake 1/2 cup butter. 1 cup brown sugar. 3 eggs. 1 cup flour. 1/4 cup ground chocolate. 1 teaspoon each cinnamon and nutmeg. 1/2 teaspoon each cloves and allspice. 1/2 cup molas...
-Cakes With Shortening. Part 4
Apple Or Prune Cake Use quick cake foundation recipe. Pour batter in a shallow, well-greased pan, cover top with thinly sliced apples or pitted prunes, placing the fruit in even rows, sprinkle with c...
-How To Make Lady Finger Cake
First Part: 2 squares unsweetened chocolate or 1 cup ground chocolate. 1/2 cup sugar. 1/4 cup cold water. 4 eggs yolked, beaten. Second Part: 1/2 cup unsalted butter. 1 cup powdered sugar, sift...
-How To Make Sponge Cakes
When eggs reach a normal price it is possible to indulge in the various types of sponge cakes and even angel cake does not seem impossibly extravagant. True sponge cakes are made without baking powder...
-How To Make Sponge Cakes. Continued
Angel Cake 3/4 cup whites of eggs. 1/2 teaspoon cream of tartar. 1/2 cup sugar. 1 teaspoon each almond and lemon flavoring. 1/2 cup flour. Beat egg whites until foamy, using a whip egg-beater; ad...
-How To Make Icings And Fillings
Cake icings and fillings have improved greatly both in quality and variety from those used a generation ago. Now many of these frostings are as delicate and fine as the creamy French confectionery. A ...
-How To Make Icings And Fillings. Part 2
Boiled Icing 1 1/2 cups granulated sugar. Whites of 2 eggs. 1/2 cup hot water. Add hot water to sugar, being careful not to stir so there will be no sugar on sides of saucepan, cover until boiling ...
-How To Make Icings And Fillings. Part 3
Marshmallow Filling Make boiled or quick icing. When syrup has all been added to the beaten eggs, add about 8 marshmallows and beat until they are melted. Flavor with 1/2 teaspoon each of vanilla and...
-How To Make Icings And Fillings. Part 4
Mocha Butter Filling 1/3 cup butter. 1 tablespoon Mocha flavoring. 1 cup confectioner's sugar. Sweet butter is best; otherwise wash salt butter thoroughly. Work butter until creamy; add sugar grad...
-How To Make Small Cakes And Cookies
Little cakes and cookies are so attractive and easy to serve. They make nice gifts, too, for those who do not have the time or the facilities for baking at home. And how the children love cookies or c...
-How To Make Small Cakes And Cookies. Part 2
Meringues Or Kisses 3 egg whites. 1 cup granulated sugar. 1 teaspoon lemon flavoring. 1 teaspoon almond flavoring. Beat egg whites until very dry and stiff, or until bowl may be inverted without e...
-How To Make Small Cakes And Cookies. Part 3
Drop Cookies 1/4 cup butter. 1/2 cup sugar. 2 eggs. 1 cup flour. 1 teaspoon each of lemon and vanilla. Cream butter, add sugar gradually, beating thoroughly, then add 1 egg unbeaten, mixing until ...
-How To Make Ginger Cookies
34 cup shortening. 1/2 cup brown sugar. 1/3 cup molasses. 1 well-beaten egg. 1 1/2 cups flour. 1/2 cup sour or buttermilk. 1/4 teaspoon soda. 1 teaspoon baking powder. 1/4 teaspoon salt. 1 teasp...
-How To Make Doughnuts
2 cups flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/4 teaspoon nutmeg. 1 tablespoon butter. 1/2 cup sugar l egg. 1/2 cup milk. Cream butter, add sugar and well-beaten egg. Sift all dr...
-Custards And Custard Desserts
Milk and eggs are probably the most important foods in the diet. Either milk alone or milk and eggs constitute the diet of children and invalids and also are an important factor in the nutrition of he...
-Custards And Custard Desserts. Part 2
Soft Custard 1 egg or 2 egg yolks. 1 cup milk. 1/3 cup sugar. 1 teaspoon vanilla. Scald milk in a double boiler; beat eggs slightly . add sugar gradually. Pour hot milk over the mixture and stir u...
-Custards And Custard Desserts. Part 3
Prune Whip 1 cup prune pulp. 3 egg whites. 1/2 cup chopped walnuts. 1 teaspoon vanilla. 1/3 cup granulated sugar. Put cooked pitted prunes through a coarse sieve. Beat whites of eggs very stiff ...
-How To Make Pudding Of Rice And Cereals
Custard Rice Pudding 1/3 cup rice. 1 cup cold milk. 1 cup cold water. 1/2 teaspoon salt. 1 tablespoon butter. 2 eggs. 1/2 cup scalded milk. 1 teaspoon vanilla or grated rind and juice of lemon. 1/...
-How To Make Cold Desserts
Chocolate Pudding Supreme 2 squares chocolate or 1/2 cup ground chocolate. 1/2 cup sugar. 1/2 cup milk. 2 eggs beaten separately. 1 teaspoon vanilla. Melt chocolate over hot water, add sugar and ...
-How To Make Cold Desserts. Continued
Raisins And Bananas Peel bananas and scrape off the outer stringy portion, place in a baking dish and sprinkle with lemon juice. Take 1/2. cup of sugar, 1 1/2 cups of water and 1 cup seedless raisins...
-How To Make Hot Puddings - Steamed And Baked
The secret of light steamed pudding is having the water constantly boiling during the entire period of steaming. The water should be two-thirds the depth of the mold. A kettle of boiling water should ...
-Bread Pudding Variations Many And Tempting, With Humble Dessert Glorified
The humble bread pudding is, perhaps, the most familiar of all hot desserts. However, it is not always a popular favorite, and, sad to say, not always palatable, because too much bread is used in its ...
-Bread Puddings. Part 2
Custard Bread Pudding 1 thick slice of bread. 2 cups scalded milk. 1/3 cup sugar. 2 eggs. 1 teaspoon vanilla. Grating of nutmeg. Soak bread in cold water to cover 15 minutes, then press dry and ...
-Bread Puddings. Part 3
Ginger Apples Core and peel apples, allowing one for each service. For 6 apples make a syrup of 1 cup of sugar and 1 cup of water. Cook apples in syrup until tender, but not broken. Turn the apples w...
-How To Make Baked Apples
A baked apple can be a real treat if properly cooked. For the best results in cooking select a rather sour apple not too ripe. If the apples are of fine flavor no other seasoning is necessary, but if ...
-How To Make Desserts With Biscuit Dough Foundation
Note All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used. Baking Powder Biscuits 2 cups flour. 4 teaspoons baking powder. 1/2 teaspoon salt...
-How To Make Pastry Desserts
Bambury Tarts 1 egg, beaten. 1 cup finely chopped raisins. 1/2 lemon grated rind and juice. 1 sodacracker rolled to fine crumbs. 2 tablespoons sugar. Mix in the order named. Roll flaky pastry 1/...
-How To Make Gelatine Desserts
With different flavors, fruits, colors and combinations, a great variety of attractive desserts can be made with gelatine. They are not difficult to prepare, although some of them appear quite complic...
-How To Make Gelatine Desserts. Continued
Orange Jelly 1/2 box or 2 tablespoons granulated gelatine. 1/2 cup cold water. 1 cup boiling water. 2 cups orange juice and grated rind. 1 cup sugar. Follow directions for making lemon jelly. Ca...
-How To Make Whipped Cream Desserts
During the summer months cold desserts make a strong appeal to the busy housewife. Cream in combination with berries and other fresh fruits offer a wonderful variety. Desserts made of whipped cream a...
-How To Make Whipped Cream Desserts. Continued
Charlotte Russe A charlotte differs from a Bavarian cream in that it is made entirely of whipped cream with no fruit or liquid. Cover 1 tablespoon of granulated gelatine with 1/2 cup of cold milk and...
-How To Make Frozen Desserts
At any season of the year frozen desserts are acceptable. Most housewives depend upon the confectioner to supply their ices and ice creams, although it is quite a simple matter to prepare them at home...
-How To Make Frozen Desserts. Continued
Frozen Pudding Shred 1 1/2 cups mixed candied fruit and soak in orange juice for an hour. Freeze Philadelphia ice cream until it begins to thicken, add fruit, then finish freezing. Pack and allow to ...
-How To Make Ice Cream
Frozen Custard Or French Ice Cream 2 cups scalded milk. 2/3 cup sugar. 1 teaspoon corn starch. 2 eggs. 1/4 teaspoon salt. 2 teaspoons vanilla. Mix sugar, salt and corn starch; add to beaten egg...
-Jellies And Jams
IN securing fruits for making jelly, always procure those which are somewhat under-ripe. The jelly-making quality in fruit is known as pectin and is present when the fruit is either ripe or just turni...
-How To Make Jellies
Currant Or Loganberry Jelly Pick over currants, stem and wash, discarding all the imperfect fruit. Place in a preserving kettle, crushing slightly. Cook slowly until currants are tender. Pour into th...
-How To Make Jams
Rhubarb Jam Cut off ends and remove strings of skin, but do not completely peel the fruit. Cut in inch slices, measure and cover with an equal quantity of sugar. Let stand several hours; then cook ab...
-How To Make Marmalade
Peach Marmalade Dip fruit in hot water for 2 or 3 minutes; dip in cold water, remove at once and take off peel and remove pit. Chop or slice very fine. Add three-quarters as much sugar as fruit and c...
-Canning Vegetables By The Cold Pack Method
The canning of vegetables is not a complicated process. There are certain essentials for successful canning, and if these are carefully observed there is small chance for failure. Perfect sterilizatio...
-Canning Vegetables By The Cold Pack Method. Continued
String Beans Remove the stems and strings from tender fresh beans; cut in two if desired. Blanch from 5 to 8 minutes, or until the pod will bend without breaking; then plunge in cold water for an ins...
-Canning Fruit
Fruit for canning should be ripe and fresh for the best results. Over-ripe fruit is difficult to sterilize. By the cold pack method the fruit is placed in the jar and all cooking or sterilization is ...
-How To Make Pickles And Relishes
Pickles and relishes are not classed as strictly hygienic foods, but as the home-made products are undoubtedly pure, there really seems no reason why these foods should not be used in moderation. To m...
-How To Make Pickles And Relishes. Continued
Pickled String Beans Remove ends and strings from beans, but keep them full length. Cover with boiling water and cook about 15 minutes; drain, rinse in cold water and drain again. Pour over them sca...
-Holiday Dinners
When arranging the holiday menu, plan so that it will be possible to prepare many of the dishes a day or two in advance. Christmas and Thanksgiving are family gathering days. Try to manage so that the...
-Suggestions For The Midnight Supper; A Series Of Recipes For After Theater Or Party
The late supper is usually a meal of luxury, not at all a necessity; in fact, we would be much better off if we did not indulge in rich food before retiring. But refreshments offer a pleasing way to e...
-Series Of Recipes For After Theater Or Party. Part 2
Cream Cheese And Pineapple Salad Arrange slices of pineapple on crisp lettuce leaves. Press cottage or cream cheese through a potato ricer. Place on top of pineapple and place a spoonful of thick may...
-Series Of Recipes For After Theater Or Party. Part 3
Lobster Wiggle 1 cup lobster. 1 cup peas. 1 cup thin milk or cream. 2 tablespoons flour. 2 tablespoons butter. 1 teaspoon lemon juice. 1/2 teaspoon salt. Dash of red pepper. 1/2 teaspoon choppe...
-Easy To Carry Hints In Camp Cookery For Outdoor Enthusiasts
For the week-end camper cooking is comparatively easy. Most of the food is prepared at home or purchased en route, and boiled meat, boiled or fried eggs, tea and coffee constitute most of the necessar...
-Easy To Carry Hints In Camp Cookery For Outdoor Enthusiasts. Continued
Camp Bread 4 cups flour (1 quart). 2 level tablespoons baking powder. 2 teaspoons salt. 2 rounding tablespoons shortening. 1 3/4 (about) cups milk or half milk and half water. Mix all dry ingredie...
-Suggestions For The Picnic Lunch
The picnic lunch affords an opportunity for much thought and display in one's ability to prepare an appetizing cold meal. The fact that the food must be in such form that it may be easily carried limi...
-Suggestions For The Picnic Lunch. Continued
Olive Sandwich Filling Chop olives, mix with enough thick mayonnaise to make a paste, then spread on bread. Lettuce leaf may also be added. Bacon Sandwich Filling Have bacon cut very thin, cook u...
-How To Make Candies
The base, or foundation, of all cream candies is fondant. If directions are carefully followed fondant can easily be made, and from this foundation an almost endless variety of combinations. As sugar ...
-How To Make Candies. Continued
Stuffed Prunes A very satisfactory candy, easily made and good for the children. Wash prunes well, then place in a steamer over hot water until they become plump, but not soft or broken. Cool, remove...
-Invalid Cookery Recipes
Food for the sick and convalescent should be carefully prepared and daintily served. The attractive appearance has much to do towards tempting a capricious appetite. In severe cases of sickness the ph...
-Invalid Cookery Recipes. Part 2
Farina Gruel 2 tablespoons Farina. 1/2 cup cold water. 1 cup boiling water. 1 cup hot milk. 1/2 teaspoon salt. Mix Farina with cold water, then add to salted boiling water. Cook directly over the f...
-Invalid Cookery Recipes. Part 3
Chocolate Blanc Mange Add 1 tablespoon of ground chocolate to the cornstarch and sugar mixture, and proceed as for plain Blanc Mange. Serve with whipped cream. Fruit Blanc Mange Substitute fruit ...







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