The Manila Cook Book | by Central Methodist Church
Recipe for a Day: Take a dash of water cold, And a little leaven of prayer, A little bit of sunshine gold, Dissolved in the morning air. Add to your meal some merriment, And a thought for kith and kin, And then as a prime ingredient Plenty of work thrown in. But spice it all with the essence of love And a little whiff of play, Let a wise old Book and a glance above Complete the well spent day.
| Title | The Manila Cook Book |
| Author | Central Methodist Church |
| Publisher | Philippine Education Co., Inc., |
| Year | 1919 |
| Copyright | 1919, Philippine Education Co., Inc., Manila |
| Amazon | The Manila Cook Book |
The Manila Cook Book compiled by the guild of the Central Methodist Church revised by the Woman's Auxiliary of the Union Church of Manila
"We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends, we may live without books;
But civilized man cannot live without cooks".
Soups- Consomme, or stock, forms the basis of all meat soups. Fresh, uncooked beef, with the addition of cracked bones, makes the best stock, as the glutinous matter contained in them renders it important th...
- Fish
- We have received numerous requests for information regarding edible fish of the Philippine Islands. We can give nothing definite concerning the seasons for special fish nor the cost in different parts...
- Fish. Part 2
- Creamed Fish Mrs. G. E. Seybolt. 1 tablespoon butter, 1 tablespoon flour, 1/2 pint milk. 1 level teaspoon salt, 1 salt spoon pepper, 1 pint cooked fish. Rub together butter and flour. Add milk. St...
- Fish. Part 3
- Salt Mackerel Wash the fish and soak over night with the skin side up. Next morning dry, put in wire broiler and broil, flesh side down, until a golden brown. Turn and broil the skin side quickly. Pu...
- Shell Fish
- Crab With Red Peppers From Philippine Education. 4 eggs 2 tablespoons bread crumbs, 1 1/2 tablespoons pimientos, 4 tablespoons butter or lard. 1 cup milk, 1 cup crab meat, 1/2 teaspoon salt, 1 tea...
- Sauces For Fish And Meat
- Drawn Butter 1/4 pound fresh butter 1 tablespoon flour 1/2 cup hot water Cut up butter and mix with flour. Place in saucepan and add hot water. Cover the pan and place in boiling water. Move pan ar...
- Meats
- If meats, poultry, fish or any other articles of food, when found frozen, are thawed by putting into warm water or placing before the fire, they will be spoiled and rendered unfit to eat. Immerse them...
- Meats. Continued
- Roast Steak Mrs. Fox. beefsteak 1 pint boiling water 1 teaspoon pepper 1 1/2 teaspoon salt, 1 onion, 1 teaspoon butter. Put a very thick piece of steak into the baking pan in boiling water. Add pe...
- Poultry - Fried Chicken
- Mrs. Ben F. Wright. 1 chicken 1 teaspoon lard flour 1 teaspoon butter salt Wash the chicken thoroughly before cutting. Afterwards lay in a pan to cool. Have a thick, iron, frying pan piping hot. Pu...
- Poultry - Fried Chicken. Continued
- Roast Turkey turkey stuffing salt and pepper lard or butter Stuff the breast first, but not too full, or it will burst in cooking. The body should be stuffed rather fuller than the breast. Sew the ...
- Vegetables - Bamboo Shoots
- Select a fresh crisp shoot; cut into thin slices, then into small pieces. Soak in cold water four hours, changing the water twice. Put into cold water and allow it to come to a boil. Pour off the wate...
- Vegetables - Bamboo Shoots. Part 2
- Cabbage With Tomatoes Maria Magno Alvarez. 1 cabbage 3 tomatoes 2 small onions bit of garlic Let a cabbage boil until tender, then cut into small pieces. Fry together until cooked, two or three sl...
- Vegetables - Bamboo Shoots. Part 3
- Macaroni And Tomato Sauce Prepare as above; drain; arrange neatly on a hot dish, pour tomato sauce over it and serve while hot. See Sauces for the tomato sauce. Boiled Okra Put young tender pods ...
- Vegetables - Bamboo Shoots. Part 4
- Hashed Brown Potatoes Mrs. J. J. Peterson. 1/2 pint boiled potatoes, 3 tablespoons cream. salt and pepper, 1 tablespoon butter. Chop cold boiled potatoes rather fine; to each half pint add three t...
- Vegetables - Bamboo Shoots. Part 5
- Boiled Squash Pare squash; take out the seeds; cut it in pieces and stew slowly from twenty to forty minutes until quite soft, in a very little water. Drain, squeeze and press well. Season, when mash...
- Salads - Mayonnaise Dressing
- Mrs. G. A. Miller. Yolks of two eggs; beat constantly; add olive oil drop by drop, until enough to stand alone. As the mixture becomes thick drop in slowly a little vinegar or lemon juice; thicken aga...
- Salads - Mayonnaise Dressing. Continued
- Bamboo Salad Eduviges Medina. bamboo sprouts 1 onion. 3 potatoes, cooked mayonnaise. Scrape the inside of bamboo sprouts very fine. Put in boiling water and cook half an hour. When it is done remo...
- Cheese
- Cheese Crackers 6 crackers 6 teaspoons grated cheese pinch cayenne Cover crackers with cheese seasoned with cayenne pepper. Heat in oven until cheese melts. Cayenne Cheese Straws Mrs. G. E. S...
- Entrees Including Curries
- All the so-calledFrench Entrees are simply re-warmed meats. Reheat white meats in white or yellow sauce; dark meats in tomato or brown sauce. The meat from soup may be used for curries, bobotee, or...
- Entrees Including Curries. Continued
- Mongos And Rice 1/2 cup mongos. 1/2 cup rice. 1/2 cups stewed tomatoes. 2 tablespoons lard 1 onion. salt and pepper to taste. Wash mongos, cover with cold water and bring to a boil. Drain, rub o...
- Eggs - Creamed Eggs On Toast
- 8 slices of bread, 5 hard boiled eggs, 1 1/2 cups milk. 1 tablespoon butter. 1 teaspoon corn starch, 1 saltspoon salt. Toast the bread and arrange on a platter; cut around the eggs so as to remove ...
- Bread And Hot Breads - Potato Yeast
- 2 medium sized white potatoes, 3 1/2 cups water, 1 tablespoon hops. 2 teaspoons salt, 2 tablespoons sugar. Cook potatoes in two and a half cups water. Take the potatoes from the water, mash them ver...
- Bread And Hot Breads - Potato Yeast. Part 2
- Boiled Corn Bread Mrs. Quinan. 1/2 cup sweet milk, 1/3 cup molasses. 1/2 cup flour. 2 cups corn meal, 1 teaspoon soda, 1 cup sour milk. Mix sweet milk, molasses, flour, corn meal and soda, dissol...
- Bread And Hot Breads - Potato Yeast. Part 3
- Golden Cream Toast 1 pint milk. 1 tablespoon butter. 2 tablespoons flour. 3 hard boiled eggs. salt, pepper and mace. Cut slices of stale bread diamond shaped and toast to a pale brown. Make a ri...
- Sandwiches - Cheese Sandwiches
- Mrs. G. E. Seybolt. 1 hard boiled egg, 1/4 pound grated cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper. 1/2 teaspoon mustard, 1 teaspoon melted butter, 1 tablespoon vinegar or cold water. Crumble t...
- Cake
- All ingredients should be properly prepared before commencing to mix any of them. Eggs beat up much lighter and sooner by being placed in a cold place some time before using. Flour should always be s...
- Cake. Part 2
- Sponge Cake Mrs. C. A. Gunn. 6 eggs, beaten separately, 1 1/2 cups sugar, 1 1/2 cups flour (after sifting). 1/3 teaspoon cream of tartar, pinch of salt, 1 lemon or orange (juice and rind for flavor...
- Cake. Part 3
- Eggless Loaf Cake 3 cups flour 1 tablespoon baking powder 2 cups milk 2 cups sugar, 1/2 cup butter. lemon or vanilla extract Cream sugar and butter. Sift together four times flour and baking pow...
- Cake. Part 4
- Fruit Cake Mrs. 0. M. Shuman 12 eggs, 4 pounds raisins (whole), 4 pounds currants, 1 pound citron, 1 pound sugar, 1 pound butter, 1 pint molasses, 1 pint brandy. 1 pint sherry, 1 bottle vanilla, 1 ...
- Cookies - Plain Cookies
- 1 cup butter. 2 cups sugar. 3 eggs. 1 orange. 2 teaspoons baking powder flour enough to roll. Cream butter and sugar; add eggs well beaten, juice of orange, baking powder and enough flour to roll...
- Cookies - Plain Cookies. Continued
- Oatmeal Cookies Quaker Oats Co. 1 cup sugar. 2 eggs. 2 teaspoons baking powder. 1 teaspoon vanilla, 2 1/2 cups uncooked Quaker Oats, 1 tablespoon butter. Cream butter and sugar. Add yolks of eg...
- Pastry - General Directions
- Great care is requisite in heating an oven for pastry. If you can hold your hand in the oven while you count twenty, the heat is just right, and should be kept that way while the pastry is in. This he...
- Pastry - General Directions. Continued
- Cocoanut Pie 1 pint milk, 1 greated cocoanut, 3 eggs yolks, 1 cup sugar. meringue. 3 tablespoons sugar. white 3 eggs. Mix cocoanut with well beaten yolks and cup of sugar; stir in the milk, filli...
- Puddings And Desserts - Common Batter
- For boiled puddings, fritters, etc., 1 cup milk. 1/2 teaspoon salt. 2 eggs. 1 tablespoon melted butter. 1 cup flour. 1 teaspoon baking powder. Mix in very smooth batter, a little thicker than ...
- Puddings And Desserts - Common Batter. Part 2
- Orange Shortcake Mrs. Rader. 2 cups flour, 1/4 cup sugar. 3 teaspoons baking powder. 3 tablespoons butter or lard, 1/3 cup plus, 1 tablespoon milk nutmeg, 1 egg. Mix dry ingredients and sift well...
- Puddings And Desserts - Common Batter. Part 3
- Caramel Custard Mrs. C. H. Smith. 4 eggs. 8 tablespoons sugar. 1 1/2 cups milk, 1 teaspoon vanilla. Beat eggs thoroughly; add four tablespoons of sugar, milk, and vanilla. Make custard. Make a ca...
- Puddings And Desserts - Common Batter. Part 4
- Italian Cream Mrs. Stafford. 1 pint milk. 3 eggs. 3 tablespoons sugar. 1 ounce gelatine flavoring dash of salt. Make custard of milk, egg yolks, sugar and salt. When cooked enough to coat the sp...
- Puddings And Desserts - Common Batter. Part 5
- Tapioca Cream 1 cup tapioca, 1 quart water. 4 tablespoons sugar, 1 pint canned peaches. Soak tapioca in cold water two hours; add sugar. Put peaches in a two quart pudding dish pour the tapioca ove...
- Puddings And Desserts - Common Batter. Part 6
- Banana Ice Cream Mrs. Beardsley. 2 cans cream. 5 eggs. 4 cups sugar. 2 tablespoons flour. 5 large cups water vanilla bananas. Boil flour in water. Beat together eggs and sugar. Mix with cream a...
- Puddings And Desserts - Common Batter. Part 7
- Meringue Mrs. Mercer G. Johnston. white 3 eggs, 2 tablespoons Highland cream. 3 level tablespoons granulated sugar. Beat egg whites until thoroughly stiff but not dry; add gradually the-sugar b...
- Puddings And Desserts - Common Batter. Part 8
- Sorbete Favorita Jacinto Jobes. 1 can plums (juice), 4 cups boiling water. 2 cups sugar. 2 tablespoons cornstarch ,whites 3 eggs. Mix juice from can of plums with water, sugar, cornstarch mixed w...
- Pickles And Preserves
- Catsup Mrs. Warren Smith. 12 ripe tomatoes, 4 green peppers, 2 onions,4 cups vinegar, 1 cup brown sugar. 2 tablespoons salt. 1 tablespoon grated nutmeg. 2 tablespoons ginger. 1 tablespoon cinn...
- Pickles And Preserves. Part 2
- Pickle (Very similar to Indian Relish) green papaya. 2 small green peppers, 2 green tomatoes. 1 small onion. ginger root, small piece garlic. 1 cup vinegar. 1 teaspoon salt. 1 teaspoon vinega...
- Pickles And Preserves. Part 3
- Grape Fruit Marmalade Mrs. J. B. Rodgers. 1 grape fruit, 1 orange, 1 lemon. sugar water. Slice the fruit very thin, and add three times as much water as fruit. Let stand for twenty four hours. Boi...
- Candies - Fondant
- 1 cup granulated sugar. 1/4 cup water. flavoring. Put sugar and water in sauce pan and stir on stove until sugar melts. Remove grains of sugar around edges. Boil without stirring. Try in water. Whe...
- Candies - Fondant. Continued
- Marshmallows Mrs. T. A. Street 2 cups sugar, 1/2 cup water. 1 envelope gelatine 1 teaspoon flavoring. Boil sugar and water until it forms a firm ball when dropped in water. Let the gelatine soak i...
- What To Serve With Fish, Meat, Etc. - With Soups
- With all clear soup: - grated cheese. With oyster, clam or lobster soups: - light flaky crackers. With chowder: - hardtack or hard water crackers. With purees, like tomatoes, peas, lentils or beans...
- Menus Economical
- Mrs. Chas. H. Smith. Conversation is but serving: Give no more to every guest, Than he is able to digest; Give him always of the prime And but little at a time; Give to all but just enough, ...
- The Fireless Cooker
- Principle of fireless cooking. The principle of fireless cooking is merely retaining the heat by insulation, just as cold is retained in ice box or refrigerator by insulation. Ordinarily we heat food...
- The Fireless Cooker. Continued
- Directions for Cold-pack Method. 1. Select sound vegetables and fruits. (If possible can them the same day they are picked.) Wash, clean and prepare them. 2. Have ready on the stove a kettle of ...
- Suggestions
- Four heaping tablespoonfuls make one gill. Eight heaping tablespoonfuls make one cupful. Tour cupfuls of flour make one quart or pound. Two cupfuls of solid butter make one pound. Two cupfuls of granu...
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