The Just-Wed Cook Book | by E. F. Kiessling
Recipes for newly-wed
| Title | The Just-Wed Cook Book |
| Author | E. F. Kiessling |
| Publisher | The Just-Wed Cook Book Co. |
| Year | 1917 |
| Copyright | 1917, The Just-Wed Cook Book Co. |
| Amazon | The Just-Wed Cook Book |
We may live without poetry, music and art;
We may live without conscience, and live without hearts;
We may live without friends, we may live without books;
But civilized man cannot live without cooks,
Owen Meredith
A Present from The Merchants of Reno, Nevada The Just-Wed Cook Book
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 in their respective lines and they will accord you the fairest kind of treatment. Your patronage will be highly appreciated by them.
Look for the Directory with new recipes. It will be mailed you monthly, free.
Bread, Muffins, Rolls, Waffles, Fritters, Etc- Warning The making of bread is, to a large degree, a chemical operation, and should be carried on with as much accuracy as a chemist would use in his laboratory. The flour should be weighed or measur...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 2
- Whole Wheat Bread 1 pint milk, 1/2 cup sugar, 1 teaspoonful salt, 1 compressed yeast cake. 1 pint water. Scald the milk and add the water. When luke warm add ...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 3
- Tea Rolls One cup scalded milk, 1/4 cup sugar, 1 teaspoonful salt, 1/4 cup melted butter, 2 eggs, 1 cake yeast foam dissolved in 1/4 cup luke-warm water, 1 pinch nutmeg, 31/2 cups flour. When the mil...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 4
- Homemade Prize Raisin Bread Make a sponge of 1 cake of compressed yeast with 1 tablespoonful sugar dissolved in 1/2 cup lukewarm water. To 1 cup of scalded milk add 1 cup of hot water and when lukewa...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 5
- Boston Muffins 11/2 pints Gold Medal Flour, 1/2 pint Corn Meal, 1 tablespoonful sugar, 1 teaspoonful salt, 2 teaspoonfuls baking powder, 1 tablespoo...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 6
- Soft Waffles 1 quart Gold Medal Flour, 1/2 teaspoonful salt, 1 teaspoonful sugar, 2 teaspoonfuls making powder, 1 large tablespoonful butter, 2 ...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 7
- Corn Bread 1 egg, Pinch of salt, 1 tablespoonful sugar (oval), 1 cud sour milk. 1 tablespoonful Gold Medal Flour, 1 tablespoonful melted butter,...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 8
- Cream Biscuit (Baking Powder) Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls of baking powder, and half a spoonful of salt. Moisten with cream as soft as can be handled. Roll o...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 9
- Buckwheat Cakes Do You Like 'Em? Well, I Guess! Who Don't? Listen - This is the real thing. Like Mother Made. Remember? 1 cup Self - Rising Buckwheat and 11/2 cups milk, ...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 10
- Cinnamon Buns Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls of sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and sufficient Gold Medal Flour to make a soft dough...
- Bread, Muffins, Rolls, Waffles, Fritters, Etc. Part 11
- Fritter Batter 2 cups Gold Medal Flour, 1 egg, 1/2 level teaspoonful salt, 1 cup milk. (For frying fish, vegetables or fruits) Mix the above to a smooth ba...
- Wines
- For your daily table use as well as for your Special Social Entertainment must be the Highest Quality. Good Wine will add as much to the success of a well appointed table as the combined efforts of...
- Cakes And How To Make Them
- Brides Cake Loaf 1/2 cup butter, 2 cups sugar, 1 cup milk, 1 cup corn starch, 2 cups Gold Medal Flour, 1 teaspoonful vanilla, Whites of...
- Cakes And How To Make Them. Part 2
- Whipped Cream Cake 2 cups sugar, 1/2 cup butter, 2 cups Gold Medal Flour, Yolks 8 eggs, 1 teaspoonful lemon extract, 2 teaspoonfuls baking powde...
- Cakes And How To Make Them. Part 3
- To Mix Cakes Containing No Butter Beat the egg yolks until very light and thick. Add the sugar gradually, beating till very light and spongy. Add the flavoring and liquid, if used. Have the whites of...
- Cakes And How To Make Them. Part 4
- Marguerites Mix 1/4 cup hickorynuts with the beaten whites of 2 eggs and 1 tablespoonful sugar. Heap this mixture up on Saratoga crackers and set in oven to brown slightly. Nut Cake 1/2 pou...
- Cakes And How To Make Them. Part 5
- Cream For Cream Cakes 1 quart milk, 4 eggs, 1/2, pound powdered sugar, 3 ounces corn starch, Whites of six eggs, A little salt, Vanilla...
- Cakes And How To Make Them. Part 6
- Grand Duke Cake Cream together 2-3 cup butter and 2 cups sugar. Add 1 cup milk alternately with 31/2 cups Gold Medal Flour sifted with 2 teaspoonfuls baking powder, 1/4 teaspoonful almond, 3/4 teaspo...
- Cakes And How To Make Them. Part 7
- German Doughnuts Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat till smooth; add 1/2 teaspoonful salt, and let cool. Add beaten yolks of 4 eggs, 1 tablespoonful melted butter, 1 t...
- Cakes And How To Make Them. Part 8
- Currant Loaf 3 cups Gold Medal Flour, 2-3 cup butter, 1/2 cup sugar, 1/2 teaspoonful salt, 1 cup cleaned currants, Grated rind 1 lemon, ...
- Cakes And How To Make Them. Part 9
- Plain Cookies 3/4 cup butter, 3 eggs, 21/2 cups Gold Medal Flour, Boll thin. 11/2 cups sugar, 2 tablespoonfuls milk, 2 teaspoonfuls baking powde...
- Puddings
- Peach Cobbler, Southern Style A large pie baked in shallow baking tins from one to one and a half inches in depth with bottom and top crust, glazed and sugared on top, and cut out in squares or trian...
- Puddings. Part 2
- Raisin-Apple Tapioca Pudding Cook 1 cup seeded raisins in 3 cups water until tender. Drain water from raisins into double boiler. There should be 21/2 cups. Add 3/4 cup Minute Tapioca, 2 tablespoonfu...
- Puddings. Part 3
- Apple Tapioca Pudding Pick over and wash 3/4 of a cup of pearl tapioca. Pour 1 quart of boiling water over it, and cook in the double boiler until transparent; stir often, and add 1/2 teaspoonful of ...
- Pudding Sauces
- HARD SAUCE 1/4 cup butter, 1/2 teaspoonful lemon or vanilla, or 1/2 cup powdered sugar, a little nutmeg. Rub the butter to a cream in a warm bowl; add the suga...
- Pies
- Banana Raisin Pie Cook 1/2 cup chopped seeded raisins in 1 cup water until plump. Take from fire, add 2 tablespoonfuls sifted cracker crumbs mixed with 1 tablespoonful flour and 1 teaspoonful butter....
- Pies. Part 2
- Prune Pie Stew, stone and mash enough prunes to make a cupful of pulp. Add a cup cream, yolks of three eggs, beaten, flavor with vanilla, add pinch of salt; bake in a rich under - crust as quickly as...
- Pies. Part 3
- Stanley Currant Pie For each pie, take one cup fresh currants, mash with potato masher, add three-quarters cup sugar. Take yolks of two eggs, beat to a froth; add one tablespoonful Gold Medal Flour v...
- Ice Cream, Ices And Frozen Dainties
- Peaches Melba Ice Cream 11/2 pint cream, 6 eggs (yolk), 1 vanilla bean, 1/2 pound powdered sugar. Put the cream in a double boiler, with the vanilla bean split in half...
- 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
- Chicken Gumbo Soup Fry one chicken; remove the bones; chop fine; place in kettle, with two quarts of boiling water, three ears of corn, six tomatoes, sliced fine, twenty-four pods of okra; corn, toma...
- Salads
- Ideas In Salads Prepare celery stalks very carefully by removing the stringy fiber until entirely free from shreds. Chop quite fine, and to two cupfuls of celery add two cupfuls of chopped lettuce, t...
- Salads. Part 2
- Potato Salad Four large potatoes, one-half a small onion, a little celery, chopped fine. If the potatoes have been boiled in their skin they are better. The dressing consists of one cupful of cream, ...
- Salads. Part 3
- Cabbabe Salad A La Calais First make a dressing in the following manner: Take two raw eggs, two level teaspoonfuls of salt and two level teaspoonfuls of dry mustard and quarter teaspoonful of cayenne...
- Sandwiches
- Sardine Sandwich Take one can of sardines, remove the back - bone from the fish, add juice of one lemon, one tablespoonful of Worcestershire sauce. Mix the above thoroughly and spread on buttered bre...
- Fish
- To Fey 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
- Fish Chowder Two pounds of fresh white fish, a quarter of a pound of bacon, five small potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a small hen's egg and a teaspoon ...
- Fish. Part 3
- Shrimp Have a pint of shelled shrimps. Then make a thick sauce; a heaped tea-spoonful Gold Medal Flour, half an ounce butter and a quarter pint of milk. Flavor it with a little mace, pepper and salt....
- Fish. Part 4
- Deviled Crab One cup crab meat, picked from shells of well-boiled crabs, two tablespoons fine bread crumbs or rolled crackers, yolk two hard-boiled eggs, chopped juice of a lemon, one-half teaspoon m...
- Fish. Part 5
- 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...
- Fish. Part 6
- 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, a ...
- Stuffings
- Chestnut Stuffing Fob Poultry One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, one-half cup melted butter. Oyster...
- Meats
- Roast Pig Select a pig about six weeks old, wash it thoroughly inside and outside; wipe dry with a towel, salt inside and stuff it with a rich fowl dressing, making it plump. Sew it up, place it in t...
- Meats. Part 2
- Pobk And Beans Soak one quart white beans over night in cold water. Drain, add fresh water and simmer till tender. Put in baking pan and place in center one-half pound fat salt pork, parboiled. Mix o...
- Meats. Part 3
- Boast Loin Of Veal Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with sever...
- Meats. Part 4
- Broiled Steak Select your steak carefully. The wide end of the slice of Porterhouse is nice, or the loin. Have the gridiron hot and buttered, and over hot coals; place the beef upon the gridiron...
- Meats. Part 5
- Mutton Chops Trim off the superfluous fat, and broil over a bright fire; season and butter them when cooked; do not have them rare. They can also be fried by first dredging with flour or bread crumbs...
- Meats. Part 6
- Souse Clean pigs' feet and ears thoroughly, and soak them a number of days in salt and water; boil them very tender and split open. (They are good fried.) To souse them cold, pour boiling vinegar ove...
- Meats. Part 7
- Hash Take cold pieces of beef that have been left over and chop them fine; then add cold boiled potatoes chopped fine; add pepper and salt and a little warm water; put all in a frying-pan and cook sl...
- Sauces
- Caper Sauce Two tablespoonfuls butter, one tablespoonful Gold Medal Flour; mix well; pour on boiling water till it thickens; and one hard-boiled egg, chopped fine, and two tablespoonfuls of capers. ...
- Eggs
- Ham And Eggs Fry the ham quickly; remove from the pan as soon as done. Drop the eggs, one at a time, into the hot fat; be careful not to let the yolks break and run, and keep the eggs as much separat...
- Eggs. Continued
- Poached Ob Dropped Eggs Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs wit...
- Potatoes
- Sweet Potatoes - Southern Style 4 boiled sweet potatoes, 1/4 pound butter, 1 tablespoonful water, Lemon juice, 1/4 cup brown sugar. Skin boiled po...
- Vegetables
- Baked Peppers Cold rice and stewed tomatoes can be made into a delicate filling for peppers by seasoning highly with spices and a little opion. These can either be baked directly or can first be frie...
- Vegetables. Part 2
- Carrots A La Cyrano To make the dish, the tenderest young, sweet carrots are chosen. These are scraped and boiled tender. Then they are cut lengthwise in halves, dipped in thickest honey and placed i...
- Vegetables. Part 3
- Dutch Onion Pie Slice six onions, fry in butter to delicate brown, add one-half cupful of milk, one-half cupful of cream, one tablespoonful Gold Medal Flour, one well beaten egg; salt to taste. Have ...
- Pickles and Spiced Fruits
- French Pickles Slice green tomatoes with onions, add salt, let stand over night, drain thoroughly and let boil one-half hour with vinegar; sugar to taste; white mustard seed, allspice, cloves, cinnam...
- Jams and 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...
- Jams and Jellies. Continued
- Lemon Marmalade Peel as many lemons as you wish and take out every seed. Boil the peel until very soft, add juice and pulp with a pound of sugar to a pound of lemons. Boil until thick and bottle. ...
- Time Table
- BAKING BREAD, CAKES, PUDDINGS, ETC. Loaf Bread ..........................40 to 60 m. Rolls, biscuit ........................10 to 20 Graham Gems .......................
- Weights and Measures
- 1cup,Medium Size 1/2 pint or 1/4 pound 4 cups, medium size, of flour weigh.............................. ............... 1 pound 1 pint flour weighs.....................
- 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 fr...
- Do You Know
- That a small piece of butter added to the water prevents vegetables, macaroni or rice from boiling over? That the water from macaroni or rice after they have been cooked should be saved for soup and ...
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