Individual Recipes In Use At Drexel Institute
Just recipes
| Title | Individual Recipes In Use At Drexel Institute |
| Author | Helen M. Spring |
| Publisher | The John C. Winston Company |
| Year | 1907 |
| Copyright | 1907, The John C. Winston Company |
| Amazon | Individual Recipes In Use At Drexel Institute |
General Directions- The food materials in these recipes are measured level. The cups used in measuring hold one-half pint. Flour should be sifted before it is measured. In recipes where a portion of an egg is requi...
- Beverages
- Lemonade Juice of 1 lemon, or 3 tbsp. lemon juice. 3 tbsp. sugar. 1 c. water. Dissolve sugar in lemon juice; add ice water and shaved ice if desired. Orangeade Rind of 1 sour orange...
- Beverages. Continued
- Chocolate 1/4 oz. chocolate. 1/2 tbsp. sugar. 1/22 c. hot milk or half milk and half water. Melt the chocolate over hot water, add the sugar and the milk gradually. Bring to the boiling point...
- Coffee Recipes
- Filtered Coffee 2 tbsp. finely ground coffee. 2/3 c. boiling water. Put a piece of filter paper in a strainer and place the coffee in it. Hold the strainer over a hot coffee cup and pour the ...
- Cereals And Gruels
- General Rules Any cold mush may be thinned with cream, milk or water, to the consistency of a cream soup, and served as a gruel. All cereal preparations, grains, meals or flours may be used for ...
- Broths And Soups
- Beef Juice Take a slice of the round of beef and heat it a few seconds over a clear fire. Cut the meat into small pieces, and press out the juice, using a lemon squeezer or meat press. The press sh...
- Vegetables
- General Rules Wash thoroughly, pare or scrape, if skins must be removed. Stand in cold water until cooked, to keep them crisp and to prevent their being discolored. Cook in boiling water; the water...
- Eggs
- Wash eggs as soon as brought from the store. They are fresh if they sink to the bottom of a pan of water; a stale egg rises in the water. They should be kept in a cool place. The yolk of an egg ...
- Meat And Fish
- Broiling Wipe and remove extra fat from meat. Grease the broiler with some of the fat. Broil over a clear fire; sear and then turn every ten seconds. To be somewhat rare, chops one inch thick shoul...
- Reed Bird
- Pick, singe and draw the bird. Remove the head, tips of the wings, and the feet; then wipe it. Put one-half teaspoonful of butter in a pan or chafing dish and when hot put in the bird and cook until b...
- Meat And Fish. Part 2
- Browned Hash 1/4 c. meat. 1/2 c. mashed potato. 1 tsp. boiling water, or more. 1 tbsp. fat. Salt and pepper. Onion juice. Chopped parsley. Spread the mixture smoothly in a frying pan in which...
- Sweetbreads
- Put them into cold water for ten minutes. Parboil fifteen minutes in hot salted water, then place in cold water. Remove the skin and membranes. The sweetbreads may be served with a cream or milk sauce...
- Meat And Fish. Part 3
- Breaded Mutton Cutlet 2 French chops, cut thin. 1/4 tbsp. butter. 1 tbsp. flour. 1/8 tsp. salt. Cayenne. 1/4 c. cream or milk. 1 tbsp. chopped ham. Make a white sauce, add the ham, a...
- Meat And Fish. Part 4
- Lobster Cutlet 1/3 c. lobster. 1/8 tsp. salt. Mustard. Cayenne. Sauce. 1/4 c. cream or milk. 1 tsp. butter. 1 tbsp. flour. Add the salt, mustard and cayenne to the chopped lobster. A...
- Cheese
- Welsh Rarebit 3 tbsp. grated cheese. 1 tbsp. cream or milk. 1/8 tsp. mustard. 1/8 tsp. salt. Cayenne. 1/4 egg. 1/2 tsp. butter. 1 slice toast. Put the cheese and milk or cream into a doubl...
- Salads
- Salads must be served very cold. French Dressing 1/12 tsp. salt Pepper. 1 tbsp. olive oil. 1 tsp. vinegar. Place all the ingredients in a small bottle. Shake until thoroughly blended. ...
- Fruits
- Cranberry Jelly 1/2 c. cranberries. 1/6 c. water. 2 tbsp. sugar. Pick over and wash the cranberries, cook them with the water until they burst from their skins, press through a strainer, add ...
- Ice Cream
- General Rules A pint freezer may be used or the following utensils may be substituted: a half pound baking-powder can, a wooden spoon, a bowl or a small wooden tub to form outside of freezer. The t...
- Desserts
- Rules For Custards The eggs should be thoroughly mixed, but not beaten light, and sugar and salt added to these and the hot milk added slowly. Custards must be cooked over moderate heat; if a custa...
- Desserts. Part 2
- Scalloped Apple 1/2 tbsp. butter. 1/2 c. crumbs. 1/2 c. chopped apple. 1 tbsp. brown sugar. 1/8 tsp. nutmeg. 1/8 tsp. cinnamon. 1/16 tsp. grated lemon rind. 1 tsp. lemon juice. Melt the bu...
- Desserts. Part 3
- Steamed Chocolate Pudding 1/4 c. flour. 1 1/2 tbsp. sugar. 1/2 tsp. baking powder. 1/4 egg. 2 tbsp. milk. 1 tsp. melted butter. 1/8 oz. or. 1 tsp. melted chocolate. Sift the dry ingr...
- Dishes Prepared with Gelatine
- General Rules Soak gelatine in cold water until it is softened - granulated gelatine softens in three minutes, shredded gelatine in about one-half hour, and should be covered while soaking. When so...
- Dishes Prepared with Gelatine. Continued
- Pastry 1/3 c. pastry flour. 1/16 tsp. salt. 1/8 tsp. baking powd. 1 1/3 tbsp. butter or other fat. ice water to make a stiff dough. Sift the salt and baking powder with the flour. Ad...
- Jelly Recipes
- Lemon Jelly 1 tsp. gran, gelatine. 2 tbsn. cold water. 1/2 c. boiling water. 2 tbsp. sugar. 1 tbsp. lemon juice. Soak the gelatine in cold water, add the boiling water, sugar and juice,...
- Desert Creams
- Chocolate Cream 1 tsp. gran. gelatine. 2 tbsp. cold water. 1/6 oz. chocolate. 2 tbsp. sugar. 3/4 c. cream. 5 drops vanilla. Soak the gelatine in the cold water, melt the chocolate over boi...
- Bread And Cake
- Bread 1/4 c. hot milk. 1/4 tsp. salt. 1/4 tsp. sugar. 1 tsp. lard or butter. 1/2 cake compressed yeast. 1/8 c. water. Flour (about 1 c). Put the water or milk, salt, sugar and fat in...
- Bread And Cake. Continued
- Zwieback Cut baker's or other light bread into one inch slices, and brown in a moderate oven. Toast Cut a slice of stale bread one-quarter inch thick, put it on a toaster or fork, move it...
- Mixtures With Baking Powder
- Pastry flour should be used, if possible. Sift flour before it is measured; then mix and sift dry ingredients. The eggs are beaten whole and the milk added to them, then added to the dry ingredient...
- Cakes
- General Rules Cream the butter, add the sugar gradually. The yolks and whites of the eggs should be beaten separately, and the yolks added to the butter and sugar. The bowl in which they were beate...
- Frostings
- Water Frosting 1/4 c. powd. sugar. 1/2 tbsp. or more of boiling water or hot milk. 3/4 tsp. lemon juice, or 1/2 tsp. cocoa or 3 drops flavoring extract Add the water and flavoring to the suga...
- Candy
- Peanut Candy 1/3 c. sugar. 1/4 c. peanuts (chopped). Heat the sugar in a small frying pan. When melted add the peanuts, mixing them thoroughly. Spread on a tin or iron sheet and press into sh...
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