A Book Of Original Receipts | by Kathryn Romig McMurray
A Practical Guide to Economical Cooking, emphasizing the Conservation of Time, Money and Foods, especially Wheat, Meat, Sugars and Fats.
| Title | A Book Of Original Receipts |
| Author | Kathryn Romig McMurray |
| Publisher | The Star Publishing Co. |
| Year | 1917 |
| Copyright | 1917, Kathryn Romig McMurray |
| Amazon | A book of original receipts |
by Kathryn Romig McMurray
Lecturer and Demonstrator on Household Science Subjects for the Illinois Farmers' Institute
A Practical Guide to Economical Cooking, emphasizing the Conservation of Time, Money and Foods- especially Wheat, Meat, Sugars and Fats.
"Save! Save! Save!" our Country's calling,
"Save all foods, if you be true We will heed our Country's call, Save the wheat, the meat, and all, For our Allies,
And old Glory, dear, for YOU.
Preface- Because of the scarcity of some foodstuffs, and the high price of all, it has become necessary for the housewife to so adjust the dietary habits of herself and family as to utilize the bulky, perishab...
- General Notes
- Receipt is preferable to Recipe according to the latest editions of the best dictionaries. Standard sized measuring cups, tablespoons, and teaspoons are used. All measurements are level. Errata ...
- General Directions For Bread Making
- While satisfactory bread can be made with water, that made with whole milk, skim milk, or even half milk and half water will be a little more nutritious, more tender, better flavored, and creamier in ...
- Yeasts
- Just as surely as the grade of corn harvested depends upon the quality of the seed which was planted, so surely does the finished loaf of bread depend upon the yeast used. Plant inferior seed and you ...
- General Directions For Making Bread With Dry Yeast
- For every cup of liquid called for in receipt use a quarter cake of yeast. Soak the required quantity of yeast in a half cup warm water three hours. In the evening make a sponge with the liquid called...
- Bread
- Water Bread (Four Loaves) 4 cups water 2 tablespoons syrup 1 cake yeast 2 tablespoons fat 1 teaspoons salt About 12 cups (3 lbs. flour) The fat may be omitted if desired, and the bread, while n...
- Bread. Part 2
- Liberty Bread 1 cup sweet milk 2 teaspoons molasses 1/3 cake yeast 1 teaspoon POOn fat l cup Graham flour 1 cup rye Hour up corn meal About 1/2 cup white Hour Potato Flour Bread 1 cup sweet m...
- Bread. Part 3
- Parker House Rolls Follow receipt for Bread Sticks using 2 tablespoons syrup instead of quantity specified. When ready to mold, roll until one-third inch thick, cut with round cutter, crease thru cen...
- Fancy Breads
- Fancy breads are permissible in a War Cook Book since they are to be used as sweet sandwiches in place of cake. Sandwich Bread 1 cup sweet milk 1/4 cup syrup 1/3 cake yeast 1 teaspoon salt 2 tab...
- Quick Breads
- Plain Corn Bread Or Bread Sticks 1 cup sweet milk and 3 teaspoons baking powder or 1 cup sour milk and 1 teaspoon soda 2 tablespoons syrup 2 tablespoons fat 1 teaspoon salt 1/4 teaspoon butter c...
- Quick Breads. Continued
- Plain Brown Bread (Without Wheat) 1/3 cup molasses 1 cup sour milk 1 teaspoon salt 1 cup rolled oats 2 cups rye flour 1 1/2 teaspoons soda Raisins may be added if desired. Make according to direc...
- Biscuits, Muffins And Waffles
- Peanut Butter Biscuit 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 3 tablespoons peanut butter About 3/4 cup milk or water Sift dry ingredients. Work peanut butter into them with fork; a...
- White Sauces
- White Sauce No. 1 1 tablespoon butter substitute 1 tablespoon flour 1 cup hot milk To be used for thin cream soups, cream toast, creaming starchy vegetables. White Sauce No. 2 2 tablespoons butte...
- Sauces For Meats And Vegetables
- Brown Sauce (Without meat) Commonly called Gravy 2 cups White Sauce No. Two 1/2 teaspoon Kitchen Bouquet 1/2 teaspoon salt 2 bouillon cubes Add all ingredients to the hot white sauce, taking ca...
- Pudding Sauces
- Brown Sugar Sauce 1/2 cup brown sugar 1 or 2 tablespoons sugar 1 cup boiling water 1/4 teaspoon vanilla 1 tablespoon butter substitute If a thin sauce is desired use one tablespoon flour, otherwi...
- Omelets
- Foamy Omelet 5 eggs 1 teaspoon salt Fold stiffly beaten whites to which salt has been added into unbeaten yolks. Turn gent-ly into a warm, well-greased frying pan or iron skillet (omelet pan may be...
- Meat Substitutes
- Chief among meat substitutes are egg, milk, and cheese dishes; but while their price is almost prohibitive and the supply is low, we must resort more to legumes and cereals. When substituting extensiv...
- Soy Bean Recipes
- Baked Soy Beans 2 cups soy beans 2 1/2 teaspoons 3 tablespoons sorghum or Orleans molasses Water Soak beans over night. Simmer on top of stove two hours. Do not throw away any water in which they w...
- Egg Souffle
- Cheese Souffle 1 cup White Sauce No. Three 1 cup cheese i eggs 1 1/4 teaspoons salt Add the cheese, which has been cut, ground or grated, to the hot white sauce, stirring until melted. Do not allo...
- Egg Dishes
- Baked Eggs 2 cups Cheese Sauce 1/2 teaspoon salt 4 to 6 eggs Add salt to sauce. Put half the sauce into greased baking dish, drop eggs into sauce, sprinkling them sparingly with salt, cover with re...
- Vegetable Meat Substitutes
- Macaroni During this time of needed wheat conservation we must not forget when using macaroni, vermicelli and spaghetti that they are wheat products. Cook in an abundance of rapidly boiling, salted w...
- Vegetable Meat Substitutes. Part 2
- Meat Flavored Dishes More palatable than most of the meat substitutes, and just as economical in the end are the meat-flavored dishes. Rather than serve a pound and a half of meat one day and none th...
- Vegetable Meat Substitutes. Part 3
- American Rice 4 cups cooked rice 1 green peppe.- or pimento 1/2 cup tomato 1 cup ground cooked ham Salt Ham should be coarsely ground. Heat all together. Best of all rice dishes. Creole Rice Wi...
- Meats
- Some hae meat and canna eat, And some would eat that want it; But we hae meat and we can eat. Sae let the Lord be thankit. - Burns. Meats before using should be wiped with a clean cloth wrung out...
- Meats. Part 2
- Beef En Casserole Cut meat into slices for serving. Sear quickly in a very hot, slightly greased skillet. Remove to casserole or cooker utensil and sprinkle with flour. Into skillet put enough water ...
- Meats. Part 3
- Stuffed Hamburgers 1 pound Hamburg 2 cups bread dressing 1 teaspoon salt Vegetables Line greased gem pans with the salted meat, half fill with dressing, cover with meat and bake thirty-five minute...
- Meats. Part 4
- Liver Loaf 1 1/2 pounds liver 1 cup crumbs 1 egg 1 1/2 teaspoons salt 1 tablespoon minced onion 2 thin slices bacon Simmer liver ten minutes in as little water as possible. Grind liver and bacon,...
- Cream Soups
- Cream soups make excellent luncheon or supper dishes, but only clear soups should be served at dinner. Especially good for cream soups are baked beans, lima beans, peas, asparagus, celery, onions, tom...
- Soups With Meat Stock
- Rivel Soup Beef broth Seasonings 1 small egg 1 cup flour Drop the egg into the flour and rub well together, thus making the rivels. Sprinkle these into the boiling broth and cook until very tende...
- Salads
- Ecco Salad Dressing 3 tablespoons cornstarch 3 tablespoons sugar 2 cups weak vinegar 2 egg yolks 1 teaspoon mustard 1/8 teaspoon celery seed or celery salt Mix the dry ingredients together, moisten...
- Quick Mayonnaise
- 1 whole egg 1 teaspoon sugar 3/4 teaspoon salt2 tablespoons lemon juice or vinegar 1 teaspoon mustard 3/4 cup oil Add the seasonings and a half tablespoon of the acid to the egg. Pour in a fourth o...
- Sandwiches
- Sandwiches afford another method of utilizing left-overs. All bread for sandwiches should be thinly sliced. Do not remove crusts. Many of these may not SOUND good, but never mind the sound. Try them. ...
- Marmalades, Butters And Jams
- Orange Marmalade 2 large oranges 1 1/2 lemons 10 cups water 8 cups sugar Slice oranges and lemons very thinly. Put into crock, cover with water, and let stand twenty-four hours. Boil rapidly, coun...
- Vegetables
- Vegetables should be steamed, baked or stewed. If they are boiled and the water thrown away much of the flavoring and mineral matter is lost. Vegetables which are steamed or baked retain all their nu...
- Mixed Vegetables To Serve With Meat
- See Braised Meat With Vegetables Glazed Carrots, Parsnips Or Sweet Potatoes Slice vegetables in half-inch slices lengthwise, or cut them into quarters and put into baking dish. For each pint of ve...
- Potatoes
- Potatoes should be cooked with the skins on whenever possible, for the mineral matter is thickest next the skin, and much is lost when the potatoes are pared. Even for mashing, potatoes should be cook...
- Cakes, Gingerbreads And Cookies
- Only war-time cake receipts are given in this book. Should a receipt for a finer cake be needed, use any of those found on leaflet in the Cake Flour advertised in this book. Fat in these receipts m...
- Cakes, Gingerbreads And Cookies. Part 2
- Gingerbread 1 cup sugar 1 cup sorghum or Orleans molasses 1 cup sour milk 1/2 cup fat 1/2 teaspoon salt 1 tablespoon cocoa 1 teaspoon cinnamon 1/2 teaspoon cloves 1 teaspoon ginger 1 1/2 teaspoons s...
- Cakes, Gingerbreads And Cookies. Part 3
- Banana Short Cake Slice bananas over short cake crust and serve with a thin custard. Apricot Short Cake Use dried apricots. Soak and cook at least twenty-four hours. Follow directions for Peach S...
- Cakes, Gingerbreads And Cookies. Part 4
- Cocoanut Pudding Use receipt for Chocolate Pudding, substituting two-thirds cup cocoanut, fresh or shredded, for the cocoa. Cereal Pudding 1 1/2 cups cooked cereal 1 1/2 cups milk 1 egg 1 1/2 ...
- Cakes, Gingerbreads And Cookies. Part 5
- Angel Food Without Eggs Cost, twenty cents Delicious 1 1/2 cups sugar 1 cup flour Few grains salt 1/2 teaspoon vanilla 1 1/3 cups water 8 tablespoons Snow-white 1/3 teaspoon cream tartar Mix the...
- Mousse
- Maple Mousse 2 egg yolks 4 egg whites 1 1/2 cups maple syrup 1 pint whipping cream Beat eggs together, mix with a little of the hot syrup, add to remaining syrup on the stove and cook below boiling...
- Doughnuts
- Raised Doughnuts 1 cup sweet milk 2 tablespoons fat 1/4 cup sugar 1/2 teaspoon salt 1/4 cup sugar 1 cake Fleischman's yeast 4 egg yolks 1/2 teaspoon lemon or vanilla About 3 cups hard wheat flour...
- The Advertisements
- I recommend unreservedly the products advertised on the following pages. They are the brands used in our own home and we consider them the best. K. McM. JOHN, THINK! Would you rather invest $300 in...
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