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The Golden Age Cook Book | by Henrietta Latham Dwight



I send this little book out into the world, first, to aid those who, having decided to adopt a bloodless diet, are still asking how they can be nourished without flesh; second, in the hope of gaining something further to protect "the speechless ones" who, having come down through the centuries under "the dominion of man," have in their eyes the mute, appealing look of the helpless and oppressed.

TitleThe Golden Age Cook Book
AuthorHenrietta Latham Dwight
PublisherThe Alliance Publishing Company
Year1898
Copyright1898, Henrietta Latham Dwight
AmazonGolden Age Cook Book
The Golden Age Cook Book.

Press Of The Plimpton Mfg. Co., Hartford, Conn.

-Dedication
To All Who Are Striving To Follow The Golden Rule, To Do Unto Others As They Would Have Others Do Unto Them, And Thus Express In Their Every-Day Life The Christ Ideal Written Within, In Their Own So...
-Preface
I send this little book out into the world, first, to aid those who, having decided to adopt a bloodless diet, are still asking how they can be nourished without flesh; second, in the hope of gaining ...
-Comparative Tables Of Vegetable And Animal Foods In 100 Parts
Nitrogenous Matter. Hydro-carbonate Matter. Saline Matter. Water. Lean beef 19.3 3.6 5.1 ...
-How To Make Bread, Biscuit, And Rolls
Graham Bread Half pint of milk, half a pint of water, a pint and a half of white flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid water. Scald the milk and add the half pint...
-How To Make Biscuit
Beaten Biscuit. No. 1 One quart of flour, two teaspoonfuls of baking powder sifted with the flour, a quarter of a tea-spoonful of salt, a large heaping tablespoonful of butter, milk enough to make ...
-How To Make Rolls
French Rolls Two quarts of sifted flour, a pint of warm milk, half a cup of butter melted in the milk, a quarter of a cup of sugar, three or four eggs beaten light, a little salt, a half cake of co...
-How To Make Boston Brown Bread
Boston Brown Bread One cup of yellow corn meal, one cup and a half of Graham flour, an even teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk, half a cup of Porto Rico molasse...
-How To Make Muffins
Rice Muffins Boil a scant half cup of rice in salted water half an hour, drain well, and measure out four heaping tablespoonfuls of it into a mixing bowl. Stir into it while hot a heaping tablespoo...
-How To Make Gems & Popovers
Laplands Half a pint of flour, half a pint of rich milk, a quarter of a teaspoonful of salt, three eggs beaten separately and very light. Mix the flour, salt and milk together, then the yolks of eg...
-How To Make Griddle Cakes
Corn Griddle Cakes One cup of yellow corn meal in a mixing bowl, pour over it three cups of boiling milk. When cold add two tablespoonfuls of melted butter, two tea-spoonfuls of sugar, one teaspoon...
-Eggs
How To Soft Boil Eggs Cover the eggs with cold water in a saucepan, place over the fire, and when the water conies to the boiling point the eggs are perfectly cooked; remove at once and serve. ...
-How To Make Poached Eggs
Poached Eggs With Tomato Catsup Poach some eggs in boiling water, trim nicely and place each egg on a round of toast buttered and moistened with a little hot milk. Have ready a white sauce, pour it...
-How To Make Omelets
Plain Omelet Beat six eggs, the yolks to a cream, the whites to a stiff froth, add three tablespoonfuls of warm milk to the yolks and then beat into the whites of eggs. Put a small tablespoonful of...
-How To Make Stuffed Eggs
Stuffed Eggs Boil six eggs hard, cut in half lengthwise, take out the yolks and mash them very fine; put aside a heaping teaspoonful of it, add to the rest two tea-spoonfuls of butter, three teaspo...
-How To Make Soups
Bran tea, made in the proportion of a pint of bran to three quarts of water, is used by many vegetarians as a foundation for soup. Butter should be used generously with it. A broth made from white ...
-How To Make Soups. Part 2
Curry Soup Prepare for cooking two small white onions, two French carrots and half a turnip cut in slices, and cook slowly in a pint of boiling water until they fall to pieces, cook with them until...
-How To Make Soups. Part 3
Onion Soup Melt two tablespoonfuls of butter in a spider, when it bubbles add four large onions, washed, skinned and cut in slices, let them simmer without browning about half an hour, then stir in...
-How To Make Soup Of Green Peas
Soup Of Green Peas - No. 1 Take from a pint of green peas two heaping tablespoonfuls and set aside. Put the rest in a saucepan with half a white onion, in boiling water. Cover tightly, letting them...
-How To Make Cream Soups
Cream Of Jerusalem Artichokes Wash and peel enough artichokes to make a pint when cut in slices. Put them in a saucepan with a tablespoonful of butter, let them simmer in this for a few minutes wit...
-How To Make Cream Soups. Part 2
Cream Of Celery Take of the coarser parts of celery as much as will make two heads, wash and cut in pieces, put in a saucepan with half an onion cut in slices and cover with boiling water. Cook unt...
-How To Make Cream Soups. Part 3
Cream Of Mushrooms Wash one pound of mushrooms, skin and stem them. Put the skins and stems in a saucepan with a cup of boiling water and boil ten minutes, strain and add to this water the mushroom...
-How To Make Entrees
A Filling For The Center Of Mould Of Spinach Break two eggs in a bowl, add a little salt and four tablespoonfuls of cream and beat them slightly. Turn into a buttered tin cup and stand in a saucepa...
-How To Make Entrees. Part 2
Tomato Chops Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan over the fire and stir into it a cupful of mashed potatoes, a heaping tablespoonful ...
-How To Make Entrees. Part 3
Ragout Of Egg Plant Boil a small egg plant until tender. Peel it thinly and set aside to get cold. Cut in slices an inch thick and cover the bottom of a baking dish with them. Melt a generous table...
-How To Make Meat Or Fish Balls
Mock Cod Fish Balls Six medium sized potatoes, washed, peeled and boiled for ten minutes in salted water. Drain and grate them while hot and stir in two heaping table-spoonfuls of butter; mix thoro...
-How To Make Croquettes
Curried Rice Croquettes Put three-quarters of a cup of milk in a saucepan with butter the size of an egg, let it come to a boil, and stir into it one large cup and a half of rice that has been boil...
-How To Make Border Timbales
Egg Border With Rice And Curry Sauce Stir four eggs together, add three-quarters of a cup of rich milk, a few drops of onion juice, and salt and pepper to taste; beat a little. Have a border mould ...
-How To Cook Vegetables
Vegetables should be cooked in as little water as possible; the better way is to steam them. So much of the valuable salts are washed out by boiling in too much water. All vegetables left over can ...
-How To Cook Vegetables. Part 2
Indian Curry Of Vegetables Equal quantities of cauliflower and potatoes, raw. The cauliflower cut into flowerettes and the potatoes into dice. Put them into a spider with a heaping table-spoonful o...
-How To Cook Vegetables. Part 3
Escalloped Cauliflower Cut a cauliflower into flowerettes, cover with boiling water into a saucepan and cook until tender, let them drain in a colander while the sauce is being prepared. Make the u...
-How To Cook Vegetables. Part 4
Jerusalem Artichokes Wash and peel a dozen artichokes, selecting them as nearly the same size as possible. Cover with boiling water and cook until tender, drain at once and pour over them a cream s...
-How To Cook Spinach
Spinach Pudding Make a sauce of one ounce and a half of butter, one ounce of flour, a scant half cup of rich milk, half a teaspoonful of sugar, a grating of nutmeg, if liked, and salt and pepper to...
-How To Cook Squash
Squash Pudding A large heaping cup of Hubbard squash, measured after it is baked and mashed smooth, a generous heaping tablespoonful of butter, melted and stirred into the squash, a heaping teaspoo...
-How To Cook Egg Plant
Escalloped Egg Plant Boil a small egg plant, cut it in half, take out the pulp, throwing away the seeds and skin, chop the pulp fine and mix with it half a teaspoonful of bread crumbs, one cup of c...
-How To Cook Corn
Green Corn Cakes One quart of grated corn, one teacup of butter melted, four tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as griddle cakes and serve at once. These cakes ar...
-Spanish Onions Stuffed
Take two large Spanish onions, wash and skin and tie them to prevent breaking. Put them into a saucepan over the fire, cover with boiling water, cook until they can be pierced with a broom straw - fro...
-How To Cook Stuffed Cucumbers
Peel two large, fine cucumbers, cut in half lengthwise, take out the seeds. Scrape out carefully the soft part - with a small spoon - into a saucepan. Peel and core a tart apple, chop fine with a smal...
-How To Cook Spring Cabbage & Turnips
Spring Cabbage Stewed Cut the cabbage very small, throw into a saucepan, cover with boiling water, when nearly done add salt. Cook until tender, drain well in a colander. Make a rich cream sauce - ...
-How To Cook Mushrooms & Tomatoes
Broiled Mushrooms Select large flap mushrooms for broiling. Wash, skin and stem them, lay them on a dish, sprinkle with salt and pepper and pour a little olive oil over each mushroom, let them stan...
-How To Cook Parsnip
Parsnip Croquettes With Walnuts Take two good-sized parsnips, peel and cook them until tender in as little water as possible. When done press the water carefully from them and mash them smooth and ...
-How To Cook Beans
Marrowfat Beans Baked Pick over carefully and wash one quart of beans, soak in water over night. In the morning drain, add fresh cold water and bring to a boil, drain again, and turn them into a fo...
-How To Cook Potatoes
How To Boil Potatoes Select potatoes of uniform size, wash and pare thinly, cover with boiling water and cook half an hour; when nearly done add salt. As soon as done drain from the water and set t...
-How To Cook Potatoes. Part 2
Potatoes A La Duchesse Take cold mashed potatoes that are nicely seasoned with salt and pepper, form into little round cakes, put them on a tin, glaze over with beaten egg and brown in the oven. Ar...
-How To Cook Potatoes. Part 3
White Potato Croquettes Boil and mash very fine four medium sized potatoes. Put half a cup of rich milk and a generous heaping tablespoonful of butter in a saucepan over the fire. When the milk com...
-How To Make Salads
Mayonnaise Dressing One-half teaspoonful of mustard, one-half tea-spoonful of sugar, one teaspoonful of salt and a dash of cayenne pepper; then add two raw egg yolks, beat well and stir in a teaspo...
-How To Make Salads. Part 2
Spaghettina And Celery Salad Take some cold boiled spaghettina, chop - not too fine - and cover with a French dressing, and let it stand on the ice until serving time. Have an equal quantity of fre...
-How To Make Salads. Part 3
Fruit Salad Equal quantities of grape fruit or oranges, bananas, apples and celery. Peel the grape fruit or oranges, carefully removing all the bitter white skin, cut the pulp, the bananas and appl...
-How To Make Salads. Part 4
Cold Slaw Select a firm cabbage and shave very fine on a cutter that comes for this purpose. Use the cream dressing or French dressing with a little dry mustard added. Tomato Salad The to...
-How To Make Desserts
Banana Fritters Half a pint of sweet milk, a scant half pint of flour, two rounded teaspoonfuls of baking powder and a small pinch of salt, stir all together; this should make a batter as thick as ...
-How To Make Desserts. Part 2
A Dessert Of Mixed Fruit Peel some sweet, juicy oranges, removing all the white, bitter skin, cut in thin slices and put a layer at the bottom of a glass dish, sprinkle with sugar, then put a layer...
-How To Make Desserts. Part 3
Scalloped Rhubarb A dozen large stalks of young rhubarb, washed and scraped and cut in thin slices, half a loaf of bakers' stale bread grated, four heaping tablespoon-fuls of granulated sugar, one ...
-How To Make Desserts. Part 4
Soft-Boiled Custard Put a quart of rich milk in a double boiler over the fire with a third of a vanilla bean, split in half, and sugar to taste. Beat the whites of six eggs to a stiff froth, add th...
-How To Make Desserts. Part 5
Noodle Pudding Put two ounces and a half of noodles in a pint of boiling milk and cook until stiff like mush. Remove from the fire, and stir in one ounce and a half of butter, one ounce of sugar, t...
-How To Make Desserts. Part 6
Sago Souffle A pint of rich milk, two and a half ounces of butter, one ounce and a half of sugar, two ounces of pearl sago, one ounce and a half of blanched almonds chopped very fine. Mix all toget...
-How To Make Strawberry Desserts
Strawberry Shortcake - No. 1 Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie crust, and line three layer cake tins and bake. Put a quart of fresh, ripe strawberries stemmed...
-How To Make Desserts With Apples
Apple Betty Two cups of tart cooking apples, chopped, a cup and a half of stale bread crumbs - bakers'bread is the best; four heaping tablespoonfuls of sugar, one generous tablespoonful of butter, ...
-How To Make Desserts With Apples. Part 2
Apple Custard - No. 1 Grate some good, tart cooking apples - enough to measure one quart. Beat a generous tablespoon-ful of butter and seven tablespoonfuls of sugar to a cream, add to this four egg...
-How To Make Desserts With Apples. Part 3
Apple Pudding - No. 2 Take some tart cooking apples, pare, core and slice them and lay in cold water for a few minutes to prevent them from turning dark. Put the apples in a porcelain lined or gran...
-How To Make Rice Puddings
Rice And Date Pudding Half a cup of rice washed and boiled in water, one pound of dates, washed first in cold then in hot water, stoned and chopped a little, one pint of milk, two eggs, two tablesp...
-How To Make Tapioca Puddings
Tapioca And Apple Pudding Six good, tart cooking apples, three-quarters of a cup of pearl tapioca, sugar to taste and one quart of water. Soak the tapioca in the water two hours, then put in a doub...
-How To Make Bread Puddings
Bread And Butter Pudding - No. 1 Cut six small tea buns in half, butter well, using two generous ounces of butter for the six, and put them together again. Beat three eggs with a cup and a half of ...
-How To Make Chocolate Puddings
Chocolate Cream Soak a third of a box of gelatine in a very little cold water. Put a cup and a half of milk in a saucepan with four ounces of sweet, fine chocolate grated, let it boil until dissolv...
-How To Make Ices
Orange Ice Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; w...
-How To Make Ice Cream
Vanilla Ice Cream A quart of rich milk, three-quarters of a pound of sugar, eight egg yolks and a small vanilla bean. Put the milk in a double boiler with the vanilla bean split into halves; beat t...
-How To Make Cakes
Cake Making Have all the ingredients measured or weighed, the pans lined with paper or oiled, the nuts or fruit prepared, and the flour sifted before beginning to make a cake. Sift the baking powde...
-How To Make Cakes. Part 2
Lady Cake Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoon-fuls of baking powder, the whites of four eggs, and a teaspoonful of almond extract....
-How To Make Cakes. Part 3
Brandy Snaps One pound of flour, a quarter of a pound of butter, a quarter of a pound of brown sugar, three-quarters of a pound of maple syrup. Mix the ingredients well together and drop on greased...
-How To Make Cakes. Part 4
Pineapple Cake Make the cake by the same recipe as for orange cake. Bake in three layers. Filling The whites of two eggs beaten to a stiff froth and a cup of powdered sugar. Grate enough fres...
-How To Make Cakes. Part 5
Drop Cakes A cup of butter, a cup and a half of sugar, four eggs, a pint of flour, a cup of currants, half a cup of sweet milk, a teaspoonful of baking powder. Drop with a teaspoon on greased pans ...
-How To Make Macaroons Or Wafers
Macaroons (A Bavarian Recipe) Blanch and chop fine half a pound of almonds. Beat the whites of three eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop from a small spoon on p...
-How To Make Sponge Cake
Sponge Cake. - No. 1 Twelve eggs, the weight of ten in powdered sugar, the weight of six in sifted flour, the grated rind and juice of one lemon. Beat the yolks of the eggs to a cream, add the suga...
-How To Make Sponge Cake. Continued
Soft Gingerbread One cup of molasses, one cup of butter, one cup of brown sugar, one cup of sour milk, three and a half cups of flour, half a teaspoonful of soda, five eggs, ginger, allspice, clove...
-How To Make Pies
Plain Pastry Four cups of sifted flour, one cup of butter, a pinch of salt, three heaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon juice, four tablespoonfuls of ice water and t...
-How To Make Pies. Continued
Cheese Cakes Put a pint of milk on to boil, beat four eggs light and stir into the milk; when it is a thick curd remove from the fire and when cool mash it very fine, add to it four ounces of bread...
-How To Make Candies
Chocolate Cream Peppermints Mix together two cups of granulated sugar and half a cup of cream, boil until it holds well together in cold water, or can be rolled between the fingers, flavor with oil...
-How To Make Chocolate Caramels
Chocolate Caramels - No. 1 Six pounds of light brown sugar, one pound of butter, one pound of chocolate, one pint of cream, one pint of milk, paraffine as large as a walnut, one teaspoonful of crea...
-How To Make Preserves
Preserve Of Mixed Fruits Five pounds of ripe currants or cherries, five pounds of granulated sugar, two pounds of seeded raisins, the pulp of six oranges cut in small pieces, and the rind of two or...
-How To Make Pickles, Sauces, Etc
Ripe Cucumber Pickle Pare and seed the cucumbers. Slice each cucumber lengthwise in four pieces or cut it in fancy shapes, cover with cold vinegar and let them stand for twenty-four hours. Drain an...
-How To Make Sweet Sauces
Fruit Sauce Put a cupful of granulated sugar in a saucepan, pour over it two and a half cupfuls of boiling water, let it boil a few minutes, then add two heaping table-spoonfuls of butter, two even...
-Savory Sauces
In making sauces great care should be taken to have the saucepans scrupulously clean and only granite-ware or porcelain-lined saucepans should be used, especially where there is any acid as in tomatoe...
-How To Make Coloring For Sauces, Soups Etc
Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn. When done pour over ...
-How To Make Sandwiches
Cheese Sandwiches Half a pound of grated cheese, one tablespoonful of butter, the yolks of two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise dressing. Mix the ingredients thorou...
-How To Make Sundries
Crackers And Cheese Toasted Butter some zepherettes and sprinkle thickly with grated Parmesan cheese, bake in a quick oven, or toast on a gridiron; serve hot. Crackers With Cream Cheese And ...
-How To Make Sundries. Continued
Koumyss Dissolve a third of a cake of compressed yeast in a little tepid water; take a quart of milk, fresh from the cow, or warmed to blood heat, and add to it a tablespoonful of sugar and the dis...
-Miscellaneous Recipes
Tooth Powder Precipitated chalk, seven ounces; Florentine orris, four ounces; bicarbonate of soda, three ounces; powdered white Castile soap, two ounces; thirty drops each of oil of wintergreen and...







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previous page: The Edible Mollusca Of Great Britain And Ireland | by M. S. Lovell
  
page up: Cook Books and Recipes
  
next page: Twentieth Century Cook Book | by The Ladies Aid Society of the Baptist Church