Ossoli Club Cook Book
Here you will learn how to make soups, croquettes, sauces, breads, salads, pies, puddings, desserts, cakes, frostings, ices, pickles, sandwiches, entrees, candies, beverages, etc.
| Title | Ossoli Club Cook Book |
| Author | Ossoli Club |
| Publisher | Ossoli Club, Highland Park, Ill. |
| Year | 1905 |
| Copyright | 1905, Ossoli Club, Highland Park, Ill. |
| Amazon | How to Cook Everything |
Relishes- Fruit Relish Grape fruit pulp, bananas, sliced and quartered, mixed with shredded pineapple, using half as much pineapple as either grape fruit or bananas, strawberries cut in halves. Altogether 2 ...
- Soups
- Clarify Stock Ingredients - Whites of two eggs, 1/2 pint of water, 2 quarts of stock. Take the whites of two eggs, carefully separated from their yolks, whisk them well together with the water and ...
- Soups. Part 2
- Black Bean Soup 15 cent soup bone. Cook day before. To half of the stock take one pint of black beans which have soaked over night. Cook them with stock one hour. Strain and add a little thickening...
- Soups. Part 3
- Cherry Soup 1 quart of sour cherries. Remove the stones, add 1 quart of water and boil until the cherries are tender. Press through sieve (there should be almost nothing left in the sieve), add 1/2...
- Soups. Part 4
- Oyster Soup Without Milk (Mrs. T. R. Wyles.) From one quart of oysters drain the juice and put on stove. To it add one-half pint of water, one large cracker rolled very fine, pepper, salt and bi...
- Soups. Part 5
- Tomato Soup (Marion Carr.) 1 quart soup stock, 1 can tomatoes, 3 sprigs thyme, 1 small bay leaf, 3 cloves, 1/2 teaspoon pepper corns, 4 tablespoons butter, 1-3 cup flour (short); carrot, onion, ...
- Fish
- Fish Timbale (Mrs. Gr. A. Mason.) Put 1/2 cup of milk in sauce-pan, add 2 tablespoons of fine stale bread crumbs, 1/2 teaspoon of salt, 1 teaspoon of lemon juice, 1 teaspoon minced parsley, a da...
- Chafing Dish
- Finnan Haddie A La Delmonico (Grace I. Pardridge.) One-half pound of finnan haddie picked up and braised in 1 ounce of butter; 1 cup of cream; 1 hard boiled egg cut into small squares, the yolk ...
- Croquettes
- Salmon Croquettes 1 can salmon, 2 eggs, 1/2 cup of butter, 1 cup fine bread crumbs, 1 teaspoon baking powder in bread crumbs, 1/2 cup cream, 1/4 teaspoon of cayenne pepper. Salt to taste. Mix all t...
- Oysters
- Fried Oysters Drain large, plump oysters and free them from small pieces of shells. Lay them on a cloth to dry. Season with milk, salt and pepper and dip in beaten egg and roll in cracker dust. Fry...
- Meats And Meat Sauces
- Roast Ham (Mabel D. Curry.) Boil a 12-pound ham 3 hours. Take from the stove and skin and take off necessary fat. Use whole cloves in a pattern on top of the ham. Into 1 quart of stock in which ...
- Meats And Meat Sauces. Part 2
- Veal And Ham Pie (Elinor B. Fyffy.) 1 large knuckle of veal; 2 pounds of sliced veal; 2 pounds of sliced ham, 3 hard boiled eggs. Make a thick stock of the veal bone, season with bay leaves, 2 o...
- Meats And Meat Sauces. Part 3
- Meat Loaf (Mrs. A. A. Putnam.) For one loaf. One and one-half pounds of beef put through meat chopper as for hamburger steak. 1/4 pound of salt pork, prepared the same, 1 cup of bread soaked ...
- Meats And Meat Sauces. Part 4
- Liver A La Begue New Orleans (Mrs. E. B. Peirce.) Secure a fine bit of calf liver, fresh and good color. Skin well. Have quantity of lard in frying pan, well heated. Slice liver in thick slices....
- Meats And Meat Sauces. Part 5
- Croquettes (Mrs. C. E. Schuffler.) l 1/4 pounds boiled veal, 1/2 pound sliced raw ham, 1 pint boiled bread and milk, piece of butter the size of an egg. the rind and juice of a lemon, 1/2 nutmeg...
- Meats And Meat Sauces. Part 6
- Cucumber Sauce 1 dozen fresh green cucumbers, 1 dozen white onions, 1 quart good cider vinegar. Peel and grate the cucumbers and onions and place in a sieve to drain. Place the pulp in a bowl and a...
- Sauces
- Oyster Sauce For Turkey 1 quart oysters, 1 pint of cream or rich milk, 1 dessertspoon of flour; salt and pepper to taste. Strain the liquor and put in a sauce-pan to boil. Add the cream, then the f...
- Fowl
- Chicken And Spaghetti (Kate F. Floyd.) Boil spaghetti in salt water for 30 minutes, throw into cold water to bleach, drain thoroughly, make a sauce as follows: 1 large tablespoon butter blended ...
- Fowl. Continued
- Chicken Terrapin (Mrs. W. J. Strong.) Boil one large chicken till very tender. Save two cups of water in which chicken is boiled. Cut chicken in small dice and when ready to serve put in sauce p...
- Meats
- Croquettes (Mrs. H. N. Boyd.) Chop very fine sufficient cold lamb or chicken to fill 2 cups, into which has been chopped a little parsley or a tiny bit of onion and season with a pinch of salt a...
- Vegetables
- Creole Bice (Mrs. Frank P. Hawkins.) Wash 1/2 cup rice and cook in double boiler until tender. Lay 2 good sized pieces of bacon into a hot frying pan and cook to a crisp, but do not burn. Add to...
- Vegetables. Part 2
- Baked Egg Plant (Mrs. F. C. Nickels.) 1 egg plant cut in half, cut out the inside, leaving the shells; boil the pulp till tender in water with a little salt; cut in chopping bowl 2 hard boiled e...
- Vegetables. Part 3
- Okra And Corn 1 pint of sliced okra, 1 pint of cut corn, 1/2 cup of milk, 1 teaspoon of flour, 1 slice of pickled pork; salt and pepper to the taste. Fry the pork and remove, leaving the grease in ...
- Vegetables. Part 4
- Macaroni 1 pound macaroni; 1/4 pound butter; 1/4 pound grated cheese. Boil the macaroni till tender, and then put in a deep dish and spread over it pieces of butter and scatter the grated cheese. P...
- Breads, Waffles, Etc
- Bran Biscuit (Mrs. W. K. Sidley.) 1 egg, 3 tablespoonfuls of molasses, 1/2 teaspoonful of baking soda. 1/2 teaspoonful baking powder, 1 cup of flour, 2 cups of bran, 1 cup of milk, currants if y...
- Breads, Waffles, Etc. Part 2
- Corn Bread (Granville Matt.) 2 1/2 cups of milk, 1 cup of corn meal, 3 eggs, 2 tablespoons melted butter, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 tablespoon of flour. Heat milk t...
- Breads, Waffles, Etc. Part 3
- Fruit Loaf (Mrs. Troxel.) 1 pint of bread sponge, 1 cup of brown sugar, 1 cup of molasses, 1 cup of butter, 1/2 cup of sweet milk, 1 cup of raisins, 1 of currants, a little lemon and citron peel...
- Breads, Waffles, Etc. Part 4
- Oatmeal Cakes (Mary Deane.) 2 cups of oatmeal, 1 cup of flour, 1 tablespoon butter, 1 teaspoon soda. Mix with hot water and the proper amount of salt. Wheat Cakes (Mrs. Luther.) Yol...
- Breads, Waffles, Etc. Part 5
- Popovers Beat 2 eggs very stiff and add 1 cup of milk, 1 cup of flour and a pinch of salt. Have small tins very hot and well buttered. Fill half full with the mixture, bake in a quick oven 20 minut...
- Biscuits
- Biscuit (For 2.) (Mrs. H. B. Koberts.) 1 cup flour, 1/4 teaspoon salt, 2 level teaspoons baking powder, 1 tablespoon butter little more than level, 6 tablespoons sweet milk (more or less). ...
- Muffins
- 4 eggs, 1 quart sweet milk, 1 quart flour, 1 tablespoon melted butter, a little salt. Beat the eggs separately. Add milk and butter to yolks and then the flour. Add whites last and bake in hot-muffin ...
- Miscellaneous Recipes
- Yorkshire Pudding (Vannortwick.) 1 quart of flour; 1 pint of milk; 1 teaspoon salt; 2 teaspoons baking powder; 1 tablespoon lard; 1 egg; sift the flour, salt and baking powder together; mix in l...
- Salads And Salad Dressings
- Grape Fruit In Jelly (Mrs. L. Smith.) In 1/2 a cup of cold water, soak 2/3 of a box of gelatine for 2 hours; to this add the juice of 3 grape fruit; 1 cup of hot water; 1 cup of sugar; juice of ...
- Salads And Salad Dressings. Part 2
- Cabbage Salad 1 good sized cabbage chopped fine. Dressing: 1 tea-spoonful mustard; 1 teaspoonful pepper; 2 or 3 teaspoon-fuls salt; 1 dessertspoonful sugar; 1 gill vinegar; 1 gill of either sweet o...
- Salads And Salad Dressings. Part 3
- Pond Lily Salad (Mrs. Frank R. Mcmullin.) Chill 6 hard boiled eggs and cut in halves, crossways; the yokes are removed without breaking and the whites are then cut into strips and arranged on le...
- Salads And Salad Dressings. Part 4
- French Dressing 4 tablespoons olive oil; 1 tablespoon vinegar; season to taste with pepper, salt and a little garlic. The bowl in which the dressing is to be made rubbed with garlic will give suffi...
- Salads
- Boiled Salad Dressing Ingredients: 4 eggs; 1 cup vinegar; 1 1/2 cups of water; 4 tablespoonfuls of sugar; piece of butter size of an English walnut. Mode: Beat eggs till quite light; add vinegar an...
- Pies
- Cornstarch Puffs (Mrs. H. B. Roberta.) Small 1/2 cup butter - creamed; 1 cup sifted pulverized sugar; 1 cup cornstarch; 3 teaspoons baking powder; - eggs, beaten separately; yolks with s...
- Pies. Continued
- Lemon Pie (Mrs. Henry Thayer.) 1 lemon, rind and juice; 1 1/4 cups water; 3 eggs, keep whites of 2 for frosting; cook in double boiler; have pie crust cooked and then pour in. Lemon Cream...
- Puddings And Pudding Sauces
- Graham Pudding (Mrs. Thomas C. Williams.) 1 cup molasses, 1 cup sweet milk, 1 cup chopped raisins, 1 tablespoon melted butter 2 teaspoons cinnamon, 1 teaspoon soda in a very little hot water, 1/...
- Puddings And Pudding Sauces. Part 2
- Sauce For Same Melt 1 glass of currant jelly in a little water. Add Swedish punch or sherry to taste. This should be thin enough to pour. Jerusalem Pudding Put 1/2 pint rice flakes in dou...
- Puddings And Pudding Sauces. Part 3
- Plum Pudding (Simple) John Bull's Own. Ingredients. - 1 pound of stale bread crumbs, 1 pound of beef suet, 1 pound of currants, 1 pound of raisins, 1/2 pound of citron, 6 ounces mixed candied...
- Puddings And Desserts
- Gingerbread Puddings 1/2 cup molasses; 1/2 cup sour cream; 1/2 cup brown sugar; 2 tablespoons butter; 2 cups flour; 1 egg and 1 teaspoon each soda, ground ginger, cinnamon. Beat butter and sugar to...
- Puddings And Desserts. Part 2
- Bavarian Cream (Mrs. Hastings.) 3 eggs; 2 teaspoonfuls of powdered gelatine; 1 cup milk; 3/4 cup sugar; 1 pint cream; vanilla flavoring. Dis-sole gelatine in milk; bring to a boil in double boil...
- Puddings And Desserts. Part 3
- Cabinet Pudding 1 teacup raisins, 1 teacup suet, 1 teacup molasses, 1 teacup milk, 3 apples cut fine, 1/2 teaspoon soda, scalded. Stir in flour as thick as cake batter. Boil three hours and serve w...
- Puddings And Desserts. Part 4
- Chocolate Tapioca (Van Nortw'K.) 1 large tablespoon tapioca, 3 tablespoons sugar, 1 pint milk, 1/2 square chocolate (melted first), 1 teaspoon vanilla. Heat milk, then add tapioca. If minute t...
- Puddings And Desserts. Part 5
- Fruit Pudding 1 cup suet, 1 cup brown sugar, 1/2 cup citron, 1 cup molasses, 4 eggs, 3 cups flour, 1 cup raisins, 1 cup currants. Spices to taste (1 part cloves and 2 parts cinnamon); 2 teaspoons b...
- Puddings And Desserts. Part 6
- Whipped Cream Dessert (Mrs. Hussey.) 1 quart cream, beaten whites of 3 eggs, 1/2 cup of hot milk, 2 tablespoons Knox gelatine dissolved in hot milk. Add 1/2 cup powdered sugar, 2 tablespoons she...
- Puddings And Desserts. Part 7
- Apple Meringue (H. O. Schumacher.) 8 large apples - peel, core and quarter; 2 tablespoons butter, juice of 1 lemon, 1 cup white granulated sugar, little nutmeg, whites of 3 eggs, 1/2 cup powdere...
- Puddings And Desserts. Part 8
- Steamed Fig Pudding 1 pound of figs, 1/2 cup of nuts, 1/2 pound of suet, 2 cups of bread crumbs, 2 cups of milk, 3/4 cup sugar, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon mace, 1-3 teaspoon c...
- Small Cakes And Cookies
- Italian Buns (Mrs. Fred M. Steele.) Whip 4 eggs to a froth. Add half a pound of sifted sugar, the grated rind of half a lemon and half a pound of flour. Mix and beat well. Roll into round balls,...
- Small Cakes And Cookies. Part 2
- Ginger Snaps 1 cup brown sugar, 1 cup molasses, 1/2 cup butter, 1 teaspoon (level) soda, 2 teaspoons (level), ginger, 2 teaspoons (level), cloves, 2 teaspoons (level), cinnamono Rub sugar to flour ...
- Small Cakes And Cookies. Part 3
- Delicious Raisin Cookies 1 cup of butter, 2 cups of sugar, 3 eggs, 1 10-cent package of raisins floured. Add enough flour to make dough stiff enough to roll. Flavor with Bee brand vanilla. If you l...
- Small Cakes And Cookies. Part 4
- Oatmeal Macaroons (Miss F. Papps.) 3/4 cup of sugar, 3 cups of oatmeal (Quaker oats), 3 tablespoons of butter, 1 egg, 1 teaspoon of baking powder. 1 teaspoon of vanilla, 1/4 teaspoon of salt. Mi...
- Doughnuts
- 2 cups flour, 1/2 cup sugar, 1/2 teaspoon salt, 1/4 to 1/2 cup milk, 1 egg, 1 teaspoonful melted butter, 4 teaspoonfuls baking powder. Mix in the order given. Add 1/4 cup of milk to the egg. and add t...
- Cakes, Frostings And Fillings
- Almond Cakes (Mrs. Daniel Cobb.) 1/2 pound powdered sugar, whites of 3 eggs well beaten, juice of 1/2 lemon; stir for 30 minutes. . Mix with A pound almonds that have been blanched, and also add...
- Cakes, Frostings And Fillings. Part 2
- Fruit Cake (Mrs. Chas. H. Warren.) 10 eggs, 1 pound sugar, 1 pound butter, 1 1/8 pounds flour, 1 pound raisins, 1 pound currants, 1/2 pound citron, 1/2 pound orange peel or lemon peel, 1/2 ounce...
- Cakes, Frostings And Fillings. Part 3
- Fruit Cake (G. C. D.) 1 pound flour, 1 pound brown sugar, 3/4 pound butter, 3 pounds seeded raisins, 1 pound currants, 1 pound citron, 1/2 pound almonds blanched and chopped fine, 1 nutmeg, 1 wi...
- Cakes, Frostings And Fillings. Part 4
- Ginger Bread (Mrs. R. Calvin Dobson.) 2 eggs, 1/2 cup butter, 1/2 cup sugar, 1/2 cup molasses, 1 1/2 cup flour, 1 teaspoon each of ginger and cinnamon, 1 cup boiling water, 1 teaspoon soda. ...
- Cakes, Frostings And Fillings. Part 5
- Pork Cake (Mrs. J. C. L.) 1 pound of fat pork, entirely free from lean or rind, chopped so fine to be almost like lard; pour 1 pint boiling water upon it. 1 pound raisins, seeded and chopped fin...
- Frostings And Fillings
- Butter Frosting (Mrs. Ten Broeck.) 1/2 cup butter, 2 cups XXX powdered sugar; cream until very light; add 1 square chocolate melted. Boiled Chocolate Frosting 3 squares of chocolate, 1...
- Layer Cake
- Devil's Food (Mary F. Clark.) 1/2 cup butter, 1 3/4 cups sugar, 4 eggs, 1 cup milk, 2 1/2 cups flour, 4 teaspoons baking powder, 1 teaspoon vanilla, 2 squares bitter chocolate (Baker's), pinch s...
- Layer Cake. Continued
- Sunshine Cake (Mrs. E. B. Peirce.) Whites of 7 small eggs, yolks of 5 eggs, 1 cup granulated sugar, 2/3 cup Swandown (pastry) flour, 1/3 teaspoon-ful cream of tartar, pinch of salt. Sift flour a...
- Ices
- Maple Mous (Mrs. Luther.) To a cup of rich maple syrup add beaten yolks of 4 eggs. While stirring cook in granite dish until it boils. Strain through fine sieve, then cool. Beat 1 pint of cream ...
- Ices. Continued
- Apple Sherbet (Alma Koepke.) 4 apples, 2 cups sugar, juice 1 lemon cooked well and strained; freeze and serve with pork roast. Frozen Pudding (Mrs. Thorn.) Ingredients. - 1 pint of ...
- Preserves And Pickles
- Peach Mangoes (Mrs. Ives.) Pare peaches; cut in half. Fill each side with cabbage cut very small, and white mustard seed in the cabbage. Have plenty of the mustard seed in cabbage. Then tie the ...
- Preserves And Pickles. Part 2
- Spanish Pickle (Mrs. Luther.) 2 dozen ripe cucumbers cut in large pieces (green cucumbers may be used), chop fine 2 heads cabbage, 3 dozen small onions, 8 green peppers, 6 stalks celery. Let sta...
- Preserves And Pickles. Part 3
- French Pickles 200 cucumbers, sliced and sprinkled with salt, stand over night. In morning cover with vinegar, 4 cups brown sugar, 10c white mustard seed, 10c celery seed, 5c tumeric powder, 6 gree...
- Preserves And Pickles. Part 4
- Oil Pickles 1 peck medium sized cucumbers, 2 large onions chopped fine, 1 ounce black mustard seed, 1 ounce white mustard seed, 1 ounce celery seed, 1/2 pint olive oil, vinegar enough to cover. Sli...
- Preserves And Pickles. Part 5
- Currant And Raspberry Jam 2 2/3 currants, 1/3 raspberries, enough water to keep from sticking. Boil from 1/2 to 3/4 of an hour. Allow 1 pound of sugar to 4 pounds of fruit. Add sugar after fruit ha...
- Preserves And Pickles. Part 6
- East India Preserve (Mrs. G. O. Clinch.) 8 pounds of hard green pears, 6 pounds sugar, J pounds green ginger root, juice and yellow rind of 3 lemons, 1 pint of water. Peel and slice the pears ve...
- Preserves And Pickles. Part 7
- Mint Jelly (Mrs. Crandall.) 2 bunches mint, soak 1/2 hour in 1 pint boiling water, strain. Dissolve 1/2 box gelatine in 1/2 cup cold water. Add to this the juice of 2 lemons, 1 cup sugar and a l...
- Sandwiches And Cheese Dishes
- Olive Sandwiches (Mrs. E. B. Peirce.) 1 pint of olives; 1 pound of nuts; Mayonnaise dressing. Pound the kernels until soft and fine. Cut the meat from the olives and chop very fine. Mix together...
- Eggs
- Fricasseed Eggs Ingredients. - 6 hard boiled eggs, sliced, 1 cup good broth, well seasoned with pepper and salt, parsley and suspicion of onion, rounds of stake bread fried to a light brown in butt...
- Chafing Dishes
- Chicken Hash (Grace D. Pardridge.) Boil thoroughly, a fat, selected chicken. Take out when done. Place pot back on fire and make a good strong broth. While this is being done strip the meat off ...
- Entrees
- Sweetbreads And Asparagus (Mrs. Thorn.) Ingredients. - Top of a good sized bunch of cold boiled asparagus, the same amount of canned asparagus, yolks of 2 hard boiled eggs, butter the size of la...
- Candies
- Butter Scotch (Mrs. E. A. Bournique.) 4 cups light brown sugar, 1 cup butter, 1/2 cup cold water. Put all to boil. Cook until brittle when dropped in cold water. Just before pouring in buttered ...
- Beverages
- Chocolate 2 ounces chocolate, 4 tablespoonfuls sugar, 1 cup boiling water, 3 cups scalded milk. Break the chocolate into pieces and melt over hot water. Add sugar and the boiling water and stir unt...
- Weights And Measures. Cook's Time Table
- Frying Muffins, fritters, doughnuts, 3 to 5 minutes; croquettes and fish balls, 1 minute; potatoes, raw, 4 to 8 minutes; breaded chops, 5 to 8 minutes; fillets of fish, 4 to 6 minutes; smelt, trout...
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