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The Metropolitan Life Cook Book | by Metropolitan Life Insurance Company



With our desire to conform to suggestions of food administrators and in the hope that we can reduce the cost of living, all of us are paying more attention to the food that we eat. With this thought in mind, and with the hope that we might be of assistance to policy-holders, we have issued this book. We hope that you will find it useful and helpful.

TitleThe Metropolitan Life Cook Book
AuthorUnknown
PublisherMetropolitan Life Insurance Company
Year1918
Copyright1918, Metropolitan Life Insurance Company
AmazonThe Metropolitan Life Cook Book
-Our Daily Meals
We all know that to live we must have food, but we do not all realize that we must eat the right kinds of food to be at our best and to work efficiently. It is true that a great many families are not...
-Measurements
Much good food is spoiled in cooking. In order to have good results in cooking, reliable recipes should be followed accurately. Correct measurements are absolutely necessary to insure successful resul...
-Breakfast Dishes - Fruit, Cereal Mixtures, Milk
Europeans are in the habit of serving much simpler breakfasts than Americans. The breakfast should be filling and satisfying to start the day well. A few well-cooked dishes served at one time always m...
-Cereal Flour And Meal Mixtures - Batters And Doughs
From cereals we have flour and meals which can be used in a number of ways to make wholesome and palatable dishes. Flour is used in batter and dough mixtures, and as mixtures of flours and batters alo...
-General Directions For Making Muffins
Measure, mix and sift the dry ingredients. Add well-beaten egg, milk and fat, melted. Mix thoroughly. Half fill well-greased muffin tins and bake in a hot oven 20 to 30 minutes. By measuring dry in...
-Baked Stuff
Pop-Overs 1 cup flour teaspoon salt 7/8 cup milk 2 eggs teaspoon melted shortening Mix salt and flour, add the milk; beat until smooth. Add remaining of milk, well-beaten eggs and shorteni...
-Baked Stuff. Continued
Short Cake -Number 2 2 cups flour 4 teaspoons baking-powder teaspoon salt cup sugar cup fat 1 egg About cup milk Mix same as Short Cake No. 1, adding the well-beaten egg to the milk. APP...
-Bread And Bread Making
In most households bread is the chief cereal food served, and is often called the Staff of Life. It is most important that the bread should be well made, light and crusty, that it may be w...
-Bread And Bread Making. Continued
General Directions For Bread Making First: Scald the liquids, add the salt, sugar and fat; cool. Second: Mix the yeast with cup lukewarm liquid, using yeast according to the time desired for the p...
-Beverages - Tea, Coffee, Cocoa, Chocolate
Children and young people who have not stopped growing should not drink any tea or coffee. Tea and coffee should never be taken on an empty stomach, unless as a medicine. Tea To Make Tea. - Allow on...
-Soups
Left-overs of meat, fish, vegetables and cereals can be used advantageously in making soups. The heavy vegetable pulp soups, such as split pea or bean soup, the cream of vegetable soups and the milk c...
-Fish
If more fish and less meat were used in the daily meals, it would help to reduce the cost of living. Fish contains the same food value as meat at a much smaller cost, and furnishes a food that not onl...
-Meat
In the average household there is perhaps no other food that calls for more thought in selection and preparation than meat. In no other country has meat been used so generously as in America. With th...
-Meat. Part 2
Pan-Broiled Hamburger Steak Chop finely one pound lean raw beef; season highly with salt, pepper and a few drops of onion juice. Add cup milk gradually; knead dough until spongy and shape into cake...
-Meat. Part 3
Meat Loaf 2 cups ground meat 1 teaspoon onion juice 1 teaspoons salt Few grains pepper 1 cup bread crumbs soaked in cup milk, or 1 cups oatmeal mush 1 beaten egg (may be omitted) 1 teaspoon fi...
-Poultry - Roast Chicken
Select a chicken with firm flesh, yellow skin and legs. Dress, clean, stuff and tie wings and legs close to body of chicken. Place on its back on a rack in a dripping pan (or on thin slices of salt ...
-Fat
Save every scrap of fat that comes with the meat and render it. To Render Fat To Use For Cooking Fat connected with tissue must be tried out. The fat should be finely chopped and heated ...
-Meat Substitutes - Eggs
Eggs are cheaper than meat. A fresh egg has a thick, rough shell. Nine medium-sized eggs, as a rule, weigh a pound. Eggs and egg dishes should be cooked at a low temperature. General Directions For C...
-Meat Substitutes - Eggs. Continued
Cheese Fondu 1 cup scalded milk 1 cup stale bread crumbs cup cheese, cut into small pieces 1 tablespoon fat teaspoon salt 3 eggs 1 tablespoon catsup Mix the first 6 ingredients; add the wel...
-Vegetables
Vegetables should be used generously in our daily meals. They are chiefly valuable for the pure water and mineral matter they contain, which act as a tonic in our bodies. They contain cellulose or woo...
-Vegetables. Continued
Onions. - Skin and boil. Serve plain with seasonings or in white sauce, or bake whole or stuffed. Cut raw onions in slices, dip in flour and fry in a little fat or in deep fat. Celery. - Serve raw, b...
-Salads
Simple salads consist of fresh vegetables which require no cooking, such as the salad greens, which include leaf lettuce, head lettuce, romaine, lettuce, endive, chickory, escarole, sorrel and watercr...
-Salads. Continued
Jellied Vegetable Salad 2 tablespoons granulated gelatin cup cold water cup vinegar Juice 1 lemon 2 cups boiling water cup sugar 1 cup shredded cabbage cup pimento cup celery, finely ...
-Desserts
Milk and egg desserts are rich in food value. Milk and eggs supply practically all the needs of the body. Yellow Custard 4 cups scalded milk 4 eggs (if baked in individual cups) 6 eggs (if baked in...
-Desserts. Continued
Chocolate Blanc Mange Prepare according to recipe for blanc mange. Add 1 square of melted chocolate, to which cup of boiling water has been added. Mix thoroughly. Mold and chill. Serve with plain o...
-Frozen Mixtures
Ice and salt form a freezing mixture several degrees below the freezing point of water. Salt melts the ice, withdrawing heat from the contents of the can, and the melting ice dissolves the salt. The s...
-Cakes
Cakes should be regarded as confection and eaten as such. War Cake 1 cup molasses 1 cup corn syrup 1 cups boiling water 2 cups raisins 2 tablespoons fat 1 teaspoon salt 1 teaspoon cinnamon t...
-Cakes. Continued
Boiled Frosting Or White Mountain Cream 1 cup sugar cup water 1-16 teaspoon cream of tartar Whites of 1 or 2 eggs teaspoon flavoring Dissolve the sugar and cream of tartar in the water. Cover ...
-Pastry And Cookies
Peanut Cookies 2 tablespoons fat cup sugar 1 egg, well-beaten cup flour 1 teaspoon baking-powder teaspoon salt 2 tablespoons milk 1 cup chopped peanuts teaspoon lemon juice Cream the fat,...







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