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Lowney's Cook Book | by Maria Willett Howard



A new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any-well-to-do family, clear enough for the beginner, and complete enough for ambitious providers

TitleLowney's Cook Book
AuthorMaria Willett Howard
PublisherThe Walter M. Lowney Co.
Year1921
Copyright1921, The Walter M. Lowney Co.
AmazonLowney's Cook Book
Lowney's Cook Book.

Illustrated In Colors

Prepared and revised by one op the most experienced and successful teachers of cooking in the country, as the latest fruits of practical and scientific knowledge of the art Maria Willett Howard

Revised Edition

-Preface To Revised Edition
We are giving the public in this new edition sixteen admirable colored plates on three inserts which show the two most common methods of cutting beef, a chapter on economical dishes, one on Southern o...
-Introduction
We present this cook book with confidence that it brings up to date the modern possibilities of the table. It is prepared by a woman who has devoted her life to scientific and artistic cooking, and wh...
-Part I. Value Of Food To The Body
Food is that which when taken into the body tends either to build tissue or to yield energy. The chief offices of food are to build the material of the body, to repair the waste which is continuall...
-Methods Of Cooking
Boiling Boiling point is the temperature at which a fluid is converted into vapor, with the phenomenon of ebullition. The boiling point of water is 212 degrees Fahrenheit. In cooking, the term boilin...
-Just How
How To Clarify Fat When through frying, add a pared potato, cut in slices, to the fat, and let stand on back of range until potato has browned. Remove potato and strain fat through a cheese cloth. Fa...
-How To Care For The Refrigerator
Select a large refrigerator, of simple construction and of hardwood, - the lining of zinc or marble and the shelves of slate or hardwood. To keep the refrigerator clean, remove instantly any food spi...
-How To Crumb, Egg And Crumb
For crumbing, dried bread crumbs which have been pounded or rolled until fine and then sifted are best. The bread may be broken in pieces and dried in the oven or merely allowed to stand in the open a...
-How To Bone Meat, Fish, Birds
Legs and loins of lamb and mutton are the meats ordinarily boned. The butcher will do it; but if it must be done at home, wipe the meat, and with a sharp knife scrape the meat from the bone, being car...
-How To Carve Whole Fish
To master the art of carving one must understand the anatomy of the meat to be carved. The carver should insist upon having a sharp knife, a large platter, and sufficient space to move his arms. The...
-How To Carve Beef
For carving roast beef, a long, broad-bladed knife is required. Always cut across the grain of the meat; never with the grain. The joint of beef known as the Porterhouse roast or sirloin roast consis...
-How To Carve Lamb And Mutton
A leg of mutton is considered by many the most difficult piece of meat to carve. If the hip bone is removed, the carving of this joint is simple, but it is usually left in. Place the leg on the platte...
-How To Carve Veal
Fillet Of Veal This cut is carved like the round of beef. Shoulder Of Veal The shoulder is often boned and stuffed. In that case, cut through the meat from side to side. If the bone is left in, car...
-How To Carve Pork
Pork Spareribs Serve one rib to each person. Loin Of Pork Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef. Roast Sam Cut through the meat to the bone, ...
-How To Carve Poultry And Game
How To Carve Poultry Place the bird on the platter, with the head to the left and the side toward the carver. Insert the fork across the center of the breastbone. Remove the wing, then the leg, then ...
-Food Marketing
The term marketing means to the ordinary housekeeper the buying of meats and vegetables only, but the buying of all articles necessary for housekeeping should be included under this head. In order to...
-Beef Cuts
The beef creature is first divided into halves the length of the backbone, then each half is separated into the fore quarter and the hind quarter. In the fore quarter we have in Boston markets - ...
-Beef Cuts. Continued
Porterhouse Steaks Porterhouse Steaks are sirloin steaks cut from the sirloin nearest the rump; they always have a large piece of tenderloin. They are generally a few cents per pound more than the si...
-Lamb and Mutton Cuts
Lamb and mutton are divided into halves, or sides, by cutting the entire length of the backbone the same as beef. The fore quarter is divided into the the best lamb is from a creature eight to twel...
-Veal Cuts
Veal is cut similarly to lamb. The fore quarter is divided into - Parts How Cooked Head Boiled Breast Stewed Shoulded Stewed or Roasted R...
-Buying Pork
Fresh pork is not so popular a meat as corned or salted, although fresh pork from a pig which has been carefully fed before killing is a delicate meat. The upper part of the fore legs, or the shoulde...
-Buying Poultry And Game
Poultry includes all domestic birds. In buying poultry, select birds which have been freshly killed and hand-picked. Pin feathers are found on young birds, and hairs on older birds. The birds should...
-The Formal Dinner
A formal dinner generally consists of ten courses, but may be eight or twelve. In order to have one harmonious whole, the different courses must blend well with each other. Avoid repetition; if oyster...
-The Formal Dinner. Continued
Menu For A Formal Dinner First Course Oysters or Clams in Shells Brown Bread Sandwiches. Second Coarse Consomme Croutons. Third Course Broiled Trout - Maitre d'hotel Butter. Cucumbers. Fourth ...
-Dinners And Luncheons
The Informal Dinner The hostess serves the soup, and the host the fish and the roast. Vegetables, sauces, and entrees are served from the side. Either the host or hostess makes the salad, and the ho...
-Butler's Duties
A butler is generally given full charge of the dining room, as well as of the other men servants. He waits on the table at breakfast, usually alone; but if the family is large or there are guests pre...
-Garnishings
It has been said that what appeals to the eye generally appeals to the palate. Use care and taste in serving; dainty service will make the simplest food most attractive. Never allow any food which...
-Weights And Measures
4 gills make 1 pint 2 pints make 1 quart 4 quarts make 1 gallon. 1 measuring cup = 2 gills 4 measuring cups = 1 quart. 2 measuring cups = 1 pint. All measures in this book are level. To measure a ...
-Part II. Receipts. Chapter I. First-Course Dishes
Oysters On Half Shell 30 oysters in the shell. 6 teaspoons grated horse-radish. ¼ teaspoon salt cayenne. 3 lemons cut in halves. 6 teaspoons vinegar. 1 tablespoon tomato catsup. Paprika. Parsl...
-How To Make Canapes
Canapes are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. The slices may be covered with any of the follo...
-How To Make Cocktails
Clam Cocktail 1 pint small clams. 2 tablespoons Worcestershire. Sauce 2 tablespoons vinegar. 3 tablespoons lemon juice. 1 tablespoon tomato catsup 1 tablespoon horse-radish 1 teaspoon salt few g...
-Chapter II. Soups. Soup Accessories
Browned Crackers 8 crackers butter. Salt cayenne. Spread crackers with butter, sprinkle with salt and cayenne, and brown in oven. Cheese Crackers 8 crackers grated cheese. Salt, cayenne butter...
-How To Make Soup Garnishings
Cheese Balls ¼ cup butter ¾ cup flour ½ cup water. ¼ teaspoon salt cayenne and paprika 3 eggs. ¼ cup grated cheese. Melt butter, add water, and cook two minutes; add seasonings and flour, boil unt...
-How To Make Soups
Brown soup stock is made from beef and vegetables, or from beef, veal and fowl, and vegetables. Veal with onion and celery and seasonings makes white stock; or veal and chicken together, with celery,...
-How To Make Soups. Part 2
Artichoke Soup 1 can artichokes 3 cups cold -water. 2 tablespoons butter 2 tablespoons flour. 2 cups scalded milk l egg. 1 teaspoon salt. 1 slice onion. Few grains cayenne. Cook artichokes and ...
-How To Make Soups. Part 3
Celery Soup 2 cups celery. 1 quart cold water. 2 slices onion. 4 tablespoons butter 2 tablespoons flour. 2 cups scalded milk 1½ teaspoons salt 1 blade of mace cayenne celery salt. Chop celery; c...
-How To Make Soups. Part 4
Rice Soup 1 cup rice. 6 cups cold water. 1 small onion. 1 green pepper. 1 teaspoon chopped parsley. 2 cups cream. 4 tablespoons butter. 2 tablespoons flour. Salt, cayenne and nutmeg. 1 teasp...
-How To Make Tomato Soups
Tomato Soup 1 can tomatoes. 2 slices onion. 2 sprigs parsley. Bit of bay leaf. Few gratings of nutmeg. 3 tablespoons butter. 2 tablespoons flour. 4 cups water. 3 cloves. Salt and cayenne. M...
-How To Make Soups. Part 5
Turnip Soup 2 cups hot mashed turnip. 1 cup hot mashed potato. 2 tablespoons flour 2 teaspoons salt. ½ onion. 4 cups scalded milk 4 tablespoons butter teaspoon pepper. Mix turnip, potato...
-How To Make Soups. Part 6
Split Pea Puree 2 cups split peas 8 cups water. 3 tablespoons chopped onion 1 teaspoon salt. 2 drops Tabasco Sauce 4 tablespoons chopped pork 2 tablespoons butter 2 tablespoons flour. 2 cups milk....
-How To Make Gumbo
Chicken Gumbo 1 chicken cut in pieces 1 cup salt pork cubes ¼ cup onion 4 quarts water 4 tablespoons flour salt, pepper, cayenne 1 cup cream. 1 quart green okra. 1 tablespoon chopped red Pepper 1 b...
-How To Make Soups. Part 7
Mulligatawny Soup 6 cups chicken stock. ¼ cup onion. 2 tablespoons chopped cooked ham. 1 tablespoon carrot. 4 cloves. 1 teaspoon curry powder. 1 teaspoon chopped Darsley. Salt, pepper, cayenne...
-How To Make Chowders
Potato Chowder 3 cups potatoes cut into dice. ½ cup salt pork cut into dice ¼ cup onion. 2 tablespoons butter 2 tablespoons flour. 3 cups milk. 1 cup water. 1 tablespoon parsley. 1 teaspoon sal...
-How To Make Bisques
Clam Bisque No. 1 2 cups clams. 2 tablespoons onion bit of bay leaf. 3 tablespoons butter. 4 tablespoons flour. 2 cups chicken stock. 1 teaspoon salt pepper and cayenne. 2 cups hot cream. 1 te...
-How To Make Soup Stocks
Bouillon 6 pounds round of beef. Finely chopped 3 quarts cold water. 1 pound bones, cracked. 2 teaspoons salt. 1 teaspoon finely chopped red or green pepper. 1 small onion stuck with cloves. ¼ ...
-How To Make Consomme
Consomme 8 pounds beef 2-pound knuckle of veal 1 small fowl ¼ cup carrot. ¼ cup turnip ¼ cup onion 1 tablespoon salt 1 sprig marjoram. 1 sprig thyme. 1 bay leaf. 1 sprig parsley. 6 quarts cold w...
-Chapter III. Fish
For convenience' sake we divide fish into two classes - vertebrate and shellfish. The freshness of fish is best determined by the odor. If the flesh of the fish is soft and flabby, the fish has been ...
-How To Make Baked Fish
Baked Bluefish Stuffing 2 tablespoons butter. 1 cup cracker crumbs or dried Bread crumbs 1 teaspoon finely chopped parsley. 1 tablespoon chopped pickles 1 teaspoon salt, few drops onion juice ¼ to...
-How To Make Sauted Fish
Sauted Trout 6 medium-sized trout cornmeal, salt and pepper olive oil or melted butter 2 tablespoons lard or butter. Wash and wipe fish. Sprinkle with salt and pepper, dip in olive oil, roll in cor...
-How To Cook Oysters
Scalloped Oysters 1 quart oysters. 1 cup fine bread crumbs. 1 teaspoon salt. ¼ cup butter. 2 tablespoons parsley 2 tablespoons celery ½ teaspoon paprika 1 cup cream. ¼ cup wine. Clean oysters. ...
-How To Cook Clams
Clams may be cooked and served in all ways like oysters. Steamed Clams Wash and scrub clam shells; place in kettle; add water, allowing one half cup of water for each peck of clams. Cover kettle a...
-How To Cook Scallops
Fried Scallops 1 quart scallops flour. Salt and pepper, 1 egg crumbs. Wash, drain, and parboil scallops. Season; dip in flour, egg and crumbs and fry in deep fat. Drain and serve with Sauce Tartare...
-How To Cook Lobster
To open a lobster: wipe lobster, break or sever small and large claws from the body. Separate tail from body portion by twisting and pulling at the same time. Remove meat from body portion carefully, ...
-How To Cook Crabs
Deviled Crabs 1 cup crab meat. 1 teaspoon chopped chives. 1 teaspoon mustard. 2 egg yolks salt, pepper. 2 tablespoons butter. 2 tablespoons flour. ¾ cup stock or milk. 1 teaspoon Worcestershir...
-Chapter IV. Meats
Meat is expensive; therefore every housekeeper should inform herself in regard to the different cuts in different creatures, and the prices of these cuts. Various methods are employed in cooking meat...
-How To Cook Beef
Boiled Beef The flank is one of the best pieces for boiling. Select a five-pound piece; wipe; remove membrane, shape, stuff, tie, and skewer. Cover with cloth; place in kettle; cover with boiling wat...
-How To Cook Beef. Continued
Corned Beef Hash Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion juice. Melt one tablespoon butter in an iron frying pan; add beef ...
-How To Cook Veal
Roast Veal Six pounds of veal taken from the leg, from the loin, or from the breast. Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with slices of salt pork....
-How To Cook Mutton And Lamb
Boiled Mutton Trim off the outside fat from a fore quarter or loin. Place in kettle; cover with boiling water and cook until tender, allowing fifteen minutes to the pound. Serve with Caper Sauce mad...
-How To Cook Pork
Roast Pork Select sparerib, loin, or shoulder for roasting. Wipe meat; place on pan; dredge meat and pan with flour. Sprinkle with salt and pepper. Bake in a moderate oven, allowing twenty-five minu...
-How To Cook Chicken
Boiled Chicken Clean, stuff, truss, and wrap chicken in cheese cloth; cover with boiling water, and cook until tender, below the boiling point. Serve on hot platter, sprinkle with chopped parsley, an...
-How To Cook Chicken. Continued
Chicken Fricassee Cut chicken in pieces for serving, season with salt and pepper, brown in butter or pork fat. When golden brown cover with boiling water; add six cloves, a bit of bay leaf, a sprig o...
-How To Cook Poultry
Roast Green Goose A green goose should never be more than four months old. Dress same as chicken. If strong, wash out with soapsuds, and carefully rinse in several waters. Stuff, truss, sew, flatten...
-How To Cook Game
Wild Duck. Roasted Canvasback Or Redhead The heads of wild duck are usually left on when cooked. Make a slit in front of the wishbone. Clean the bird; remove entrails, crop and windpipe; draw the hea...
-Chapter V. Vegetables
All green vegetables should be washed in cold water and cooked in boiling water. Salt may be added first or last according to preference. Allow one tablespoon salt to each quart of water. The time re...
-Vegetables. Part 2
Asparagus Wash stalks, snap off all white tough part. Tie in bunch. Cook in deep kettle of boiling salted water. Stand bunch upright for the first ten minutes. Cook twenty to thirty minutes. Drain. S...
-Vegetables. Part 3
Greens Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way. Wash in many waters until all grit and sand are removed. Cook in boiling salt...
-How To Cook Tomatoes
Broiled Tomatoes Cut tomatoes in halves. Sprinkle each half with salt, pepper and fine bread crumbs, and broil five minutes. Slip on to hot platter, dot with butter, place in the oven for five minute...
-How To Cook Potatoes
Boiled Potatoes Potatoes may be boiled with skins on, or may be pared and boiled in salted water. Old potatoes should be soaked in cold water at least an hour. Potatoes should be boiled gently and no...
-Chapter VI. Cereals
Suggestions For Cooking Cereals Mix the cereal very gradually with the amount of boiling salted water, and cook in double boiler until done. To hasten the cooking, cook in single boiler or saucepan f...
-Chapter VII. Eggs
A FRESH egg sinks when immersed in water. A stale egg, owing to evaporation which has taken place through the pores of the shell, floats. Soft-Cooked Eggs No. 1 Place eggs in saucepan, cover with ...
-How To Make Omeletes
Omelet 2 eggs ¼ teaspoon salt. 2 tablespoons hot water or hot milk 1 tablespoon butter. Beat eggs well; add salt and milk. Melt butter in frying pan; add egg mixture; shake pan vigorously until egg...
-Chapter VIII. Sauces For Meat And Vegetables
White Sauce 2 tablespoons butter. 2 tablespoons flour. 1 cup milk or white stock. \ teaspoon salt few grains cayenne \ teaspoon pepper. Melt butter, add flour, seasonings and liquid. Stir until t...
-Sauces For Meat And Vegetables. Part 2
Champagne Sauce Add to Brown Sauce, one half cup of champagne and two tablespoons finely chopped pimentoes. Chestnut Sauce 2 tablespoons butter 2 tablespoons flour 1 cup stock. ¼ teaspoon salt. ...
-Sauces For Meat And Vegetables. Part 3
Madeira Sauce 1 cup Brown Sauce. 1 teaspoon kitchen bouquet. 1 tablespoon chopped celery. 1 tablespoon chopped pimento 4 tablespoons Madeira few grains cayenne. Combine all ingredients, except Ma...
-Sauces For Meat And Vegetables. Part 4
Oyster Sauce 2 tablespoons butter 4 tablespoons flour 1½ cups oyster liquor. 1 cup oysters ¼ teaspoon salt few grains cayenne. Parboil oysters; drain and reserve liquor. Make a White Sauce with but...
-How To Make Timbales
Chicken Timbales 2 cups raw chicken meat ¼ cup bread crumbs - soft 1 cup beaten cream. ½ teaspoon salt. Few grains cayenne. 4 egg whites beaten until stiff. Chop meat and press through sieve; add...
-How To Cook Sweetbreads
Sweetbreads And Mushrooms In Fontage Cups 2 cups cooked sweetbreads. ½ cup mushrooms. 1 tablespoon oil. ½ tablespoon vinegar. 2 tablespoons butter. 3 tablespoons flour ¾ cup cream. Salt, pepper...
-How To Cook Rissoles
Chicken Rissoles 1 cup chicken forcemeat salt, pepper and onion juice. 12 pimolas, finely chopped 12 rounds of puff paste. Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put a teaspo...
-How To Cook Croquettes
Veal Croquettes Cut one pint cooked veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons finely m...
-Chapter IX. Entrees
Chicken Forcemeat 1 cup cooked chicken. Salt, pepper lemon juice, onion juice. ½ cup soft bread crumbs ½ cup hot milk 2 eggs. 1 teaspoon chopped parsley. Chop meat and press through a sieve. Soak...
-Entrees. Part 2
Mock Terrapin In Fontage Cups 1 cup chickens' livers ½ cup cooked rice. 2 hard-cooked eggs. 1 teaspoon parsley chopped. ¼ teaspoon salt cayenne and nutmeg. 1 tablespoon butter. 2 tablespoons flo...
-Entrees. Part 3
Scalloped Veal Chop two cups of cold cooked veal; add one fourth teaspoon salt, one fourth teaspoon onion juice, and one teaspoon lemon juice. Mix one half cup finely chopped cooked ham, one fourth t...
-Entrees. Part 4
Deviled Mignons Of Beef Cut tenderloin steak three fourths inch thick. Cut and roll in rounds, broil over clear fire five minutes. Mix one tablespoon mustard, one tablespoon Worcestershire Sauce, an...
-Entrees. Part 5
Broiled Honeycomb Tripe Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt and pepper, and broil over a clear fire. Serve with M...
-Entrees. Part 6
Mock Pate De Foie Gras Use the cooked liver loaf mixture. Mash, add butter to make of consistency to spread, arrange on rounds of buttered toast, and garnish with yolks of hard-cooked eggs pressed th...
-Chop Suey
(We include Chop Suey as a novelty and not because we especially like it). 1 lb. water chestnuts cut thin. 2 lb. bean sprouts. 1 cup celery cut in small pieces. ½ cup chopped onion. 6 mushrooms c...
-How To Cook Vegetable Entrees
Artichokes With Hollandaise Sauce Artichokes may be procured both canned and fresh. If canned, drain, wash in cold water, drain again, then let them stand in French Dressing for one half hour. Drain...
-How To Cook Vegetable Entrees. Part 2
Macaroni Timbales Boil twelve sticks of macaroni in salted water until tender, cut in rings-. Line thickly buttered timbale molds with macaroni rings. Fill center with creamed macaroni, creamed fish,...
-How To Cook Vegetable Entrees. Part 3
Potato Croquettes Mix two cups hot mashed potato, two tablespoons butter, one teaspoon salt, one fourth teaspoon paprika, few grains of cayenne and celery salt, two teaspoons chopped parsley, few dro...
-How To Cook Stuffed Peppers
Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minutes. Fill with any of the following stuffings. Cover with buttered bread crumbs, arrange i...
-How To Cook Rice Croquettes
Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed. Season with salt, pepper and onion juice; add four tablespoons butter and two eg...
-How To Cook Mushrooms
Broiled Mushrooms Wash, scrub, sprinkle with salt and pepper, twelve large fresh mushrooms. Broil over a clear fire. Place on twelve rounds of bread toasted on one side. Saute in two tablespoons butt...
-Chapter X. Bread
Yeast 6 pared potatoes ¼ cup hops 2 quarts water. ½ cup sugar. ¼ cup salt. 1 cup yeast, or 1 yeast cake. Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add suga...
-Bread. Part 2
Gluten Bread 2 cups boiling water 2 cups scalded milk 2 teaspoons butter 2 teaspoons salt. 1 egg. ¼ yeast cake. ¼ cup warm water. 3 cups gluten. Mix water, milk, salt and butter. When lukewarm, ...
-Bread. Part 3
Parker House Rolls 2 cups scalded milk. ½ yeast cake. ¼ cup lukewarm water. ¼ cup butter melted 2 tablespoons sugar 1 teaspoon salt. Flour. Mix scalded milk, when cool, with dissolved yeast cake...
-How To Bake Biscuits
Baking Powder Biscuit 2 cups sifted flour 2 tablespoons butter or 2 tablespoons lard or 1 tablespoon butter and 1 tablespoon lard. 1 teaspoon salt. 4 teaspoons baking powder. ¾ to 1 cup milk or. ...
-How To Bake Muffins
Fried Rye Muffins ¾ cup rye meal ¾ cup flour ½ cup milk. 2 eggs. 3 teaspoons baking powder ½ teaspoon salt. ¼ cup molasses. Mix and sift dry ingredients; add remaining ingredients; beat well. Dro...
-How To Bake Shortcakes
Shortcake 2 cups flour. ½ teaspoon salt. 3 teaspoons baking powder. 3 tablespoons butter 3 tablespoons lard 1 cup milk. Mix and sift the dry ingredients. Add butter and lard and chop until thorou...
-How To Bake Griddle Cakes
Sour Milk Griddle Cakes 2 cups flour. 1 teaspoon salt. 2 tablespoons sugar. 1 teaspoon soda. 2 cups sour milk 2 eggs. Mix in order given, beat well. Heat a griddle; when hissing hot, grease with...
-How To Bake Fritters
Batter For Fruit Fritters 1 cup flour. 2 tablespoons sugar ½ teaspoon salt grated rind 1 lemon. 2 eggs. ½ cup milk. Mix and sift the dry ingredients; add beaten yolks, lemon rind, and milk. Beat,...
-Chapter XI. Salads. Salad Dressing
Mayonnaise Dressing No. 1 Success in making a Mayonnaise Dressing generally depends upon all the ingredients being of the same temperature. 2 egg yolks 1 teaspoon salt ¼ teaspoon cayenne 1 teaspoon ...
-How To Make Salads
Aspic Jelly Salad Serve small molds of Aspic Jelly on crisp lettuce leaves. Garnish with curled celery; marinate with French Dressing, and garnish with Mayonnaise Dressing. Butter Bean Salad 2 cu...
-How To Make Salads. Part 2
Chestnut Salad No. 1 Cut two cups of boiled chestnuts in small pieces. Add two cups oranges, cut in small pieces, one tablespoon lemon juice, and one cup Mayonnaise. Chill, serve on lettuce, and garn...
-How To Make Salads. Part 3
Egg Salad No. 3 Remove the yolks from six hard-cooked eggs, leaving the whites in rings. Mash yolks; add an equal amount of cold cooked veal or lamb, cut in small pieces. Moisten with French Dressing...
-How To Make Salads. Part 4
Rice And Vegetable Salad Mix one cup each of celery, carrots and rice. Marinate all separately with French Dressing. Arrange on lettuce leaves in shape of a mound, having rice at the bottom and carro...
-How To Make Salads. Part 5
Stuffed Tomato Salad No. 2 Remove the skin from eight tomatoes; scoop out the inside. Chill shells. Drain pulp; add equal quantity of celery, shrimps and cucumber, mixed with Mayonnaise Dressing. Ref...
-Chapter XII. Sandwiches
The best sandwiches are made from bread which is fine grained and one day old. Always cream the butter for buttering the bread. Spread the loaf with butter before cutting the slice from the loaf. Cu...
-Sandwiches. Continued
Favorite Sandwiches Cream two tablespoons butter, add one half cup grated American cheese, two tablespoons anchovy essence, one fourth teaspoon each of paprika and mustard, and one half cup finely ch...
-Chapter XIII. Desserts. Cold Desserts
Chocolate Mold 4 tablespoons cornstarch ¼ cup cold milk 2 cups scalded milk ¼ cup sugar ¼ teaspoon salt. ½ teaspoon vanilla. ½ cup blanched almonds. 3 ounces Lowney's Premium Chocolate, melted wit...
-Cold Desserts. Part 2
Chocolate Cream Custard 1 cup sugar. 4 eggs. 3 cups scalded milk. ½ teaspoon vanilla 2 ounces Lowney's Premium Chocolate. ½ teaspoon salt. Melt sugar in clean omelet pan; when golden brown, add ...
-Cold Desserts. Part 3
Chocolate Sauce 1 cup milk. 2 egg yolks ¼ cup sugar. teaspoon salt. 1 teaspoon butter. 2 ounces Lowney's Premium. Chocolate or ¼ cup Lowney's Cocoa. Cook all ingredients in double boile...
-Cold Desserts. Part 4
Strawberry Syllabub 2 cups cream 1 cup sugar. 1½ cups strawberry juice ¼ cup lemon juice whites of two eggs. Mix sugar and fruit juice. Add beaten whites and cream. Continue beating until stiff. Ar...
-How To Make Custards
Soft Custard 2 cups milk cup sugar. 4 egg yolks ¼ teaspoon salt. ½ teaspoon vanilla. Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double b...
-How To Make Floating Island
Follow rule for Soft Custard; flavor with lemon juice, and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff. The ...
-How To Make Blanc Mange
Chocolate Blanc Mange No. 1 2 tablespoons gelatine ¼ cup cold water 4 ounces Lowney's Premium Chocolate. 2 cups scalded milk 1 cup sugar. 3 eggs. ¼ teaspoon salt. 1 teaspoon vanilla. Soak the ge...
-How To Make Puddings
Cornstarch Pudding No. 1 2 cups milk 3 tablespoons sugar. 4 tablespoons cornstarch 3 egg whites. ½ teaspoon vanilla. Mix cornstarch and sugar; scald milk, add to cornstarch, stir constantly until ...
-How To Make Desert Jellies
Fruit Jelly Macedoine Use Wine, Orange, or Lemon Jelly. Pour jelly in mold to depth of one half inch. Decorate bottom of mold with a slice of banana, and radiating from it halves of blanched almonds....
-How To Make Bavarian Cream
2 tablespoons granulated gelatine cup cold water ¼ cup hot cream. 2 cups cream. ½ cup sugar. 1 teaspoon vanilla. Soak the gelatine in cold water; dissolve in hot cream; add sugar. When the...
-How To Make Italian Cream
2 cups milk. 3 egg yolks ¼ cup sugar. 2 tablespoons granulated gelatine few grains salt ¼ cup cold water. 3 egg whites. Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and s...
-How To Make Charlotte Russe
Vanilla Charlotte Russe No.1 2 cups cream 3 egg whites. cup powdered sugar 1 teaspoon vanilla. Beat cream until stiff; add sugar, flavoring, and egg whites, beaten until stiff. Line a mold ...
-How To Make Hot Desserts
Duchess Pudding 1 cup scalded milk. ¾ cup soft bread crumbs. ½ cup grated cocoanut. 2 egg yolks. ½ cup cocoa ½ cup sugar. 1 teaspoon lemon juice. 2 egg whites. ¼ teaspoon salt. Soak bread in ...
-How To Make Hot Desserts. Part 2
Chocolate Nut Pudding 1 cup soft bread crumbs. 2 cups scalded milk 1 cup chopped nuts ½ teaspoon salt. 2 egg yolks ¾ cup sugar juice and grated rind of 1 lemon. 2 egg whites beaten until stiff. 2...
-How To Make Hot Desserts. Part 3
Baked Apple Dumpling 2 cups flour. 2 tablespoons lard. 2 tablespoons butter. ½ teaspoon baking powder. 1 teaspoon salt ¼ cup sugar ¼ cup water 8 apples cored cinnamon and nutmeg. Sift flour, bak...
-How To Make Hot Desserts. Part 4
Apple Dumpling 4 cups sliced apples. ½ cup water. 2 cups flour. 4 teaspoons baking powder. ½ teaspoon salt. ½ cup sugar. 1 cup milk. Few gratings lemon rind. Mix and sift dry ingredients exce...
-How To Make Hot Desserts. Part 5
Apple Indian 2 cups quartered apples ½ cup molasses ½ cup brown sugar 4 cups milk. ¼ cup Indian meal 2 tablespoons butter 1 teaspoon salt cinnamon and nutmeg. Scald milk; pour on to Indian meal; ad...
-How To Make Hot Desserts. Part 6
Raspberry Dumpling Prepare in the same way as Steamed Blueberry Dumpling, using four cups of raspberries instead of blueberries. Blackberry Dumpling Substitute blackberries for blueberries, and p...
-How To Make Hot Desserts. Part 7
Indian Rice Pudding 4 cups milk. ¼ cup rice. ½ cup molasses. 2 tablespoons butter ½ teaspoon ginger ¼ teaspoon salt. Mix ingredients in the order given, pour into deep baking dish, set in a pan o...
-How To Make Pudding Sauces
Apricot Sauce ½ cup apricot jam, or 1 cup apricot juice ½ cup sugar. ½ cup water. 1 teaspoon cornstarch. 1 tablespoon lemon juice. Few grains salt. Boil all ingredients ten minutes. Apple Sau...
-How To Make Pudding Sauces. Part 2
Custard Sauce 2 cups milk. 3 egg yolks. 1 teaspoon butter. cup sugar. 2 egg whites. 1 teaspoon vanilla. Few grains salt. Make a custard of milk, egg yolks, sugar and salt; when thick, ...
-How To Make Pudding Sauces. Part 3
Maraschino Sauce 1 cup sugar 2 cups boiling water. 1 tablespoon arrowroot 2 tablespoons maraschino. Mix sugar, arrowroot and boiling water; boil ten minutes. Add maraschino. Chill and serve. Ora...
-How To Make Pastry
Rule for lining Plate and making Cover for Pie with Two Crusts Roll the paste one quarter inch thick. Cut paste an eighth of an inch larger than plate. Cut strips three quarters inch wide for a rim. C...
-How To Make Pastry. Part 2
Blueberry Pie Line a deep perforated tin with Plain or Chopped Paste; brush with water or white of egg. Fill with floured blueberries; add sugar, butter, salt and vinegar. Allow one cup of sugar to t...
-How To Make Pastry. Part 3
Prune Pie Substitute prunes for plums and follow rule for Plum Pie. Pumpkin Pie Line pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one ha...
-How To Make Pastry. Part 4
Bouchees Roll Puff Paste one fourth inch thick. Cut with small round cutter; make impression on round with smaller round cutter. Chill until stiff before baking. Tart 3 Roll Puff Paste a little l...
-Chapter XIV. Making And Baking Cakes
Suggestions For Making And Baking Cake 1st. Get all materials needed together. 2d. Attend to fire, making sure, if it is a coal fire, that there is sufficient coal to last through the baking. 3d. M...
-How To Make Chocolate Cakes
Plain Chocolate Cake ½ cup butter 1½ cups sugar. 2 cups flour. 3 teaspoons baking powder. 4 ounces Lowney's Premium Chocolate. 5 tablespoons boiling water ¼ teaspoon salt. ½ cup milk. 1 teaspoo...
-How To Make Cakes
Devil's Food ¼ cup butter. 2 cups sugar. 4 eggs. 1 cup milk. 8 tablespoons chocolate. 2¼ cups flour. 1 teaspoon cinnamon. ¼ teaspoon clove. 4 teaspoons baking powder. teaspoon salt. ...
-How To Make Cakes. Part 2
Cream Pie Use rule for Orange Cake. Fill with Cream Filling, and sprinkle top with powdered sugar. Spice Cake ½ cup butter. 1½ cups brown sugar. 2 eggs. ½ cup milk ¼ teaspoon salt. 2 cups flo...
-How To Make Cakes. Part 3
Imperial Cake ¾ cup butter. 1½ cups sugar. 3 egg yolks. 2½ cups flour. 3 teaspoons baking powder. ¼ cup milk. 2 cups seeded raisins 1½ cups currants. 1 cup citron. ½ cup candied orange peel ¼...
-How To Make Cakes. Part 4
Eclairs Use rule for Cream Puffs. Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven. Fill ...
-How To Make Sponge Cakes
Chocolate Sponge Cake ¼ cup Lowney's Always Ready. Chocolate Powder yolks of 3 eggs ¼ cup sugar whites of 3 eggs. 2 tablespoons hot water. ¼ teaspoon salt. ¼ cup pastry flour. I teaspoon vanilla...
-How To Make Cookies
Sugar Cookies ½ cup butter. 1 cup sugar. 1 tablespoon milk. Flavoring. 2 eggs. 2 teaspoons baking powder. ¼ teaspoon salt. 2 cups flour. Cream butter; add sugar, yolks well beaten, flour, bak...
-How To Make Wafers
Chocolate Wafers ½ cup butter. 1 cup sugar. 2 eggs. 1 teaspoon vanilla l¼ cups flour 1/6 teaspoon salt. 4 tablespoons Lowney's Premium Chocolate, melted. Mix in the order given. Beat well. Pour ...
-How To Make Hermits
Lowney's Chocolate Hermits ½ cup butter. cup sugar. 2 eggs. ½ cup raisins, seeded. ¼ teaspoon salt. 2 teaspoons baking powder. 2 cups flour. ¼ cup Lowney's Always Ready. Chocolate Pow...
-How To Make Meringues
Chocolate Swedish Meringues 5 egg whites. ½ teaspoon cream of tartar. 1 cup sugar. ¼ cup Lowney's Cocoa. ½ cup flour. ½ teaspoon vanilla. CHOCOLATE SWEDISH MERINGUES. Beat the whites of e...
-How To Make Macaroons
Macaroons 1 cup almond paste 1 cup powdered sugar. 3 egg whites. ¼ teaspoon almond extract. Mix almond paste and sugar until like meal. Add one egg white at a time and mix thoroughly. When well bl...
-How To Make Brownies
Bangor Brownies ¼ cup butter. 1 cup brown sugar l egg. 3 squares chocolate ½ to ¾ cup flour 1 cup nut meats. ¼ teaspoon salt. Put all ingredients in bowl and beat until well mixed. Spread evenly ...
-How To Make Gingerbread
Hard Gingerbread 1½ cups butter 2½ cups sugar 6 eggs. 1 teaspoon soda. ¼ cup milk. 3 teaspoons ginger. 8 cups flour. Cream butter; add remaining ingredients. Spread quarter inch thick on buttere...
-How To Make Cake Frostings
Cocoa Frosting No. 1 1 cup confectioner's sugar. 1 egg white. 1 teaspoon flavoring. ¼ cup Lowney's Cocoa. 1 tablespoon cream or milk. 1 teaspoon butter. Beat white of egg, sugar and cocoa for f...
-How To Make Cake Frostings. Continued
Coffee Frosting Confectioner's Frosting No. 1. 2 tablespoons black coffee. Follow directions for Confectioner's Frosting No. 1. Fudge Frosting 2 tablespoons butter 1 cup sugar. 2 squares Lowney...
-How To Make Cake Fillings
Rich Chocolate Filling 5 egg yolks. ½ cup sugar. 2 tablespoons cornstarch. 2 cups milk. 3 ounces Lowney's Premium. Chocolate 2 tablespoons boiling water ¼ teaspoon salt. 1 teaspoon vanilla. Me...
-How To Make Cake Fillings. Continued
Date Filling 2 cups dates. ½ cup beaten cream. 2 tablespoons lemon juice ½ cup powdered sugar. Remove stones and cut dates in small pieces; add remaining ingredients and spread between cakes. F...
-How To Make Frozen Desserts
Directions For Freezing Select a reliable freezer and one which runs easily. Keep the gearing well oiled. Adjust the freezing can in the freezer, making sure that all parts fit and that the crank tu...
-How To Make Mousse
Chocolate Mousse No. 1 3 ounces Lowney's Premium. Chocolate 1½ cups sugar 1 cup thin cream. ¼ cup cold water. 1 teaspoon vanilla. ¼ teaspoon salt whip from 3 cups cream. 1 tablespoon granulated ...
-How To Make Ice Cream
Chocolate Fig Ice Cream 4 ounces Lowney's Premium Chocolate 4 cups cream ¾ cup sugar. 1 tablespoon vanilla. ½ teaspoon salt. 1½ cups finely chopped figs. Melt chocolate, add sugar and one half cu...
-How To Make Ice Cream. Continued
Burnt Almond Ice Cream Blanch and chop one cup almonds. Caramelize four tablespoons sugar; add chopped almonds. When cold, pound to a powder. Add to French Ice Cream with one teaspoon almond extract....
-How To Make Parfait
Silver Parfait 1 cup sugar 1 cup water. 3 egg whites 1 pint cream. Flavoring. Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack ...
-How To Make Frappes
Cafe Frappe 3 cups coffee 1 cup cream. 1 cup sugar ¼ teaspoon salt. Freeze to consistency of mush. Serve in frappe glasses with whipped cream on top. Orange Frappe 1 cup sugar. 2 cups water. ...
-How To Make Frozen Chocolate
4 squares Lowney's Premium. Chocolate cup sugar. 1 cup boiling water 3 cups scalded milk ½ teaspoon vanilla. ¼ teaspoon salt. Melt chocolate; add sugar, salt and boiling water; cook five m...
-How To Make Water Ice
Plain Water Ice 2 cups -water 4 egg whites. 1 cup sugar flavoring. Boil sugar and water; beat until cold. Add egg whites beaten until stiff and flavoring. Freeze. Lemon Water Ice Add the grated...
-How To Make Chocolate
French Chocolate 2 squares Lowney's Premium. Chocolate ½ cup boiling water teaspoon salt. 3 cups milk scalded ¼ cup ground coffee 2 tablespoons sugar 2 tablespoons brandy. Melt two squares...
-How To Make Tea
Freshly boiled water 1 teaspoon tea for each cup. Scald an agate-ware teapot; put in as many teaspoons tea as cups required. Cover with as many cups of boiling water as there are teaspoons of tea. Se...
-How To Make Coffee
Boiled Coffee No. 1 1 cup freshly ground coffee 1 cup cold water. 1 whole egg or one egg white 6 cups boiling water. Mix coffee, egg and one half cup cold water, add boiling water, boil hard five m...
-How To Make Fruit Beverages
Claret Cup 1 pint claret 1 cup curacoa 1 cup soda water. 1 cup sherry 1 slice cucumber juice of one orange. Sugar to taste. Champagne Cup 2 cups champagne. 2 cups soda water. 1 bunch mint. 1...
-Chapter XVII. Fruits And Nuts And Candy
Fruits And Nuts Fruit is especially wholesome, although not nutritious. The best time to eat fruit is in the morning. Most fruits are improved in flavor by being chilled. A dish of different fruits ...
-How To Make Candy
Butter Scotch No. 1 3 cups brown sugar. ¾| cup water. 2 tablespoons butter. teaspoon soda. 1 teaspoon flavoring. Few grains salt. Boil all ingredients until a thread is formed when drop...
-Canning Methods
Canned fruits are now more popular with most people than preserved fruits. The expense in preparing them is less, and the natural flavor is retained. To prepare fruit for canning, look over carefull...
-Preserving Methods
Equal weights or amounts of fruit and sugar are used in preserving. Select perfect fruit, weigh or measure absolutely accurately, and always cook the fruit long enough to kill all life, - small fruit...
-Preserving Methods. Continued
Preserved Apricots Prepare in the same way as Preserved Pears. Preserved Plums 4 pounds plums 4 pounds sugar. Damsons or green gages or blue plums. Pick over and prick plums. Arrange alternate ...
-How To Make Jellies
Apple Or Crab Apple Jelly Wash and wipe fruit. Remove stems; cut in pieces, put in preserving kettle, nearly cover with cold water; cook very slowly until apples are tender. Pour into jelly bag and d...
-How To Make Marmalades
Apple Marmalade Apples with considerable flavor are best for marmalade. Wash, core, and cut apples in slices; put in kettle, add enough water to keep apples from burning. Cook slowly until mushy, pre...
-How To Make Jams
Blackberry Jam 4 pounds blackberries 2 pounds sugar. Wash and pick over blackberries, heat, then press through a sieve. To this puree add sugar and boil one half hour. Pour into glasses and cover. ...
-How To Make Spiced Jams
Spiced Currants 4 pounds currants. 2 tablespoons cinnamon. 2 tablespoons clove. 2 pounds brown sugar 1 teaspoon salt 1 cup vinegar. Remove stems and wash currants, add remaining ingredients, and ...
-How To Make Pickles
Sweet pickles are prepared from every fruit that can be preserved. Spices are generally tied in a muslin bag and kept in the pickle jar, and the sirup is rich in order to preserve the pickle. Sour pic...
-How To Make Pickles. Continued
Pickled Tomatoes 2 quarts chopped tomato 2 cups chopped horse-radish 2 cups chopped celery ½ cup salt 1 tablespoon clove. 1 cup chopped onion ½ cup chopped peppers ½ cup mustard seed ½ cup brown sug...
-How To Make Ketchup
Tomato Ketchup No. 1 24 ripe tomatoes 6 onions peeled 6 green peppers ¼ cup salt. ¼ cup brown sugar 2 tablespoons ginger 2 tablespoons cinnamon 2 tablespoons mustard. 6 cups vinegar. Peel tomatoes...
-Chapter XIX. Chafing Dish Delicacies
The chafing dish is composed of the blazer and hot water pan, set in a standard with a small lamp underneath. Some lamps have an electric attachment, but alcohol is the fuel most used. The best alcoho...
-Chafing Dish Delicacies. Part 2
Beef With Currant Jelly Sauce Make Brown Sauce; add one cup Currant Jelly and twelve thin slices rare roast beef. Cook until hot and serve. Cheese Dreams Cut twelve thin slices of bread and remov...
-Chafing Dish Delicacies. Part 3
Scrambled Eggs And Tomato Melt two tablespoons butter; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one half teaspoon salt. When hot, add four eggs slightly beaten; whe...
-Chapter XX. Cookery For The Sick And Convalescent
The preparation of food for the sick and convalescent person is even more important than the preparation for the strong and well. Certain points should always be considered. The food should be freshly...
-Cookery For The Sick And Convalescent. Part 2
Irish Moss Lemonade 4 tablespoons Irish Moss 3 tablespoons lemon juice. 2 cups cold water Sugar Sirup. Pick over and soak moss in cold water to cover for one half hour; drain, cover with two cups c...
-Cookery For The Sick And Convalescent. Part 3
Cracker Gruel 2 tablespoons cracker crumbs 1 cup milk. ¼ teaspoon salt. Mix crumbs and milk and cook in double boiler twenty-minutes; add salt and serve. Dried bread crumbs may be substituted for ...
-Cookery For The Sick And Convalescent. Part 4
Pulled Bread Remove the crust from fresh bread and tear the center in small pieces. Dry in slow oven; the center of biscuits may be prepared in the same way. Bread And Butter Sandwiches Cut bread...
-Chapter XXI. Creole Dishes
Hoe Cake 1 cup white corn meal. 1 teaspoon salt. ¼ cup boiling water milk. 1 teaspoon baking powder. Mix salt and corn meal, add boiling water, let stand ten minutes. Add baking powder and suffic...
-Creole Dishes. Part 2
Stewed Terrapin Cut terrapin meat in dice, cover with cold water, and cook slowly one half hour. Mix the yolk of one hard-cooked egg with one teaspoon butter, add one fourth cup cream, season with sa...
-Creole Dishes. Part 3
Crabs, Creole Style 6 crabs. 2 tablespoons butter. 2 tablespoons chopped onion. 2 tablespoons flour. 2 cups tomato ¼ teaspoon salt teaspoon pepper few grains red pepper. Boil the crabs, ...
-Creole Dishes. Part 4
Baltimore Filling 2 cups sugar. cup boiling water. 1 cup chopped walnuts. 2 egg whites. 1 tablespoon lemon juice. 1 cup chopped cherries. Boil sugar and water until a thread is formed. ...
-Creole Dishes. Part 5
Chocolate And Fruit Macedoine Arrange chilled shredded pineapple, bananas cut in cubes, and preserved peaches or pears in champagne glasses, sprinkle with lemon juice, pour over whole Chocolate Sauce...
-Chapter XXII. Economical Receipts
Baked Beans 4 cups beans. ½ pound salt pork. 1 tablespoon salt. 4 tablespoons sugar or 4 tablespoons molasses ½ tablespoon mustard. Soak beans over night, drain, cover with cold water and simmer ...
-Economical Receipts. Part 2
Fresh Fish Cakes Substitute two cups of cooked fresh fish for the salt codfish, and proceed as for Salt Fish Cakes. Salt Fish Souffle 2 cups cooked salt fish 2 cups mashed potatoes 4 eggs. 4 tab...
-Economical Receipts. Part 3
Barbecued Lamb 1 forequarter of lamb. 2 cups water. 1 tablespoon salt. ¼ cup vinegar. 1 teaspoon Kitchen Bouquet. 1 teaspoon Worcestershire Sauce. Remove the bones from the lamb and tie in a ro...
-Economical Receipts. Part 4
Mutton Pot Roast Wipe, roll, and skewer the forequarter of mutton from which the bones have been removed. Brown in a small amount of fat in a hot frying pan. Parboil four potatoes. Drain. Put a layer...
-Economical Receipts. Part 5
Sour Cream Gingerbread 1 egg. ½ cup molasses. ½ cup sugar. ¾ cup sour cream. 2 teaspoons soda. 3 teaspoons ginger. 2 teaspoons cinnamon ½ teaspoon salt. 2 cups flour. Mix and sift the dry ing...
-Economical Receipts. Part 6
Cocoanut Custard 2 cups milk. 1 teaspoon cornstarch. teaspoon salt. 1 egg. ¼ cup sugar. 1 cup cocoanut. Scald milk, add cornstarch which has been mixed with a small amount of cold milk,...
-Part III. Why Foods Spoil
Foods spoil because of the growth and destructive action of minute living organisms. Because they are so small that they can be seen only with the aid of a microscope these small living bodies have be...
-Cold Pack Canning Methods Now In Use
(1) Open Kettle The Open Kettle or Hot Pack method is one of the oldest methods known. This method is not so safe because often the jars and caps do not get thoroughly sterilized by the hot syrup or ...
-Water-Bath Canner
A water-bath canner may be improvised in the home. A wash boiler, new garbage pail, lard pail, tall pail and cover, and tireless cooker pails are some of the things that may be used. In the bottom of...
-Rules For Operating Homemade Hot-Water Bath Canning Outfit
Difficulties in the operation of hot-water bath canning outfits may be avoided if the following rules are observed: (1) Support the jars on a perforated platform sufficiently to permit the circulatio...
-Time Table For Scalding, Blanching And Sterilizing Vegetables, Fruits And Meats
Products by Groups Scald or Blanch Hot-water bath outfits at 212 Water-seal outfits at 214 Steam pressure 5 to 10 lbs. Pressure cooker 10 to 15 lbs. ...
-Bibliography
A. B. Z. of our own Nutrition . Horace Fletcher A Cook Book for Nurses . Sarah C. Hill. Bacteria Yeasts and Molds in the Home . H. W. Conn. Boston Cook Book . . . Mary J. Lincoln. Boston Cooking S...
-Glossary
Anchovy A fish caught in the Mediterranean. Anchovy Essence Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms. Angelica A plant, the stalks of which are preserved, u...
-How To Use A Cook Book
Read it thoroughly, especially the introductions to chapters and the whole of Part I, where the sections on Marketing, Methods of Cooking, and Just How will be helpful to everybody and the other secti...
-The Growth And Preparation Of Cocoa
Cocoa and chocolate are the roasted and ground product of the beans of a delicate tropical tree, usually grown in the shade of larger and hardier trees and known as Theo-broma Cacao. This name was g...
-Simple Menus For One Week
Sunday Breakfast Grape Fruit. Fish Balls. Broiled Bacon. Parker House Rolls. Coffee or Cocoa. Supper Lobster with Mushrooms. Parker House Rolls. Italian Cream. Chocolate Walnut Cake, (see P...







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