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Practical Cooking And Serving | by Janet McKenzie Hill



This book is designed to be something more than a compilation of recipes - though recipes make up a large portion of its contents. Cookery is a necessary art, and an art that is worthy the attention of the most intelligent and cultivated women of the land. How few women realize that the warp and woof of our muscular and nervous systems are woven out of the food we eat, or that food even more than environment makes or mars the individual.

TitlePractical Cooking And Serving
AuthorJanet McKenzie Hill
PublisherDoubleday, Page & Company
Year1919
Copyright1902, 1912, by Doubleday, Page & Company
AmazonPractical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919]
Practical Cooking And Serving
-Preface To Practical Cooking And Serving
This book is designed to be something more than a compilation of recipes - though recipes make up a large portion of its contents. Cookery is a necessary art, and an art that is worthy the attention o...
-Part 1. Chapter 1. Definition of Food. Object in Cooking Food. The Kitchen Range. Food Principles
Three things are essential to life: air, water and food; and the order in which these are named expresses their relative importance to life.- Hoy. Without air we suffocate at once, without water ...
-The Five Food Principles
Now, there are in every food product certain compounds upon which its food value almost entirely depends, and there is danger that the full nutritive value of these may not be retained in the process ...
-Part 1. Chapter 2. The Cooking of Starch and Albumen
The nitrogenous and carbohydrate principles are the two with which in cooking we have most to do. Albumen and starch represent these. An egg is almost pure albumen, while a potato is largely starch. W...
-Part 1. Chapter 2. The Cooking of Starch and Albumen. Continued
The Cooking Of Albumen Let us ever keep in mind that digestibility and solubility are nearly synonymous terms in cookery. The albumen of egg is soluble in cold water. In water at 134° Fahr. white f...
-Simmering And Boiling Water
When water is heated the air in it expands (bubbles seen on the bottom of the dish) rises and passes off. The heat now begins to change the water into an invisible gas, forming bubbles which are large...
-Part 1. Chapter 3. Elementary Processes of Cooking
Roasting And Baking Roasting and boiling are the most primitive ways in which heat is applied in cooking; other methods are derived from these. Of these roasting and its derivatives are the...
-Broiling
In broiling or grilling, as in roasting proper, the article to be cooked is exposed to the direct rays of the fire, but in broiling we are dealing with thin pieces of meat, or viands, dressed to prese...
-Sauteing
It is but a step from pan-broiling to sautéing; let the fat remain upon the chops and melt into the pan, and in this cook the chops, first on one side and then on the other, and, in reality, they are ...
-Frying
Frying is a method of cooking in which heat is communicated to the article to be cooked by immersion in quite hot fat - that is, in fat at a temperature between 345° and 400° Fahr. Two important thing...
-Cooking By Frying In Oil Or Fat
The articles should not be crowded in the basket, or they will lower the temperature too much, nor should they touch each other. The color when cooked should be fresh, bright yellow, or delicate brown...
-Care Of Oil Or Fat For Frying
When the frying is completed and the fat has stood a few moments to cool and settle, strain through a sieve, an old one will do, over which a piece of cheesecloth has been spread, into a clean recepta...
-Boiling
Boiling as applied to cooking is the application of heat to food products through the medium of boiling, or simmering water. At sea-level water boils at 212°, and simmers at 185° Fahr. Rapid-boiling w...
-Stewing
Stewing is done by gentle simmering in a small quantity of liquid; by this means the juices and gelatinous substances in the products are partially softened and dissolved in the liquid; the savor and ...
-Braising
Braising is a more elaborate process of stewing. This form of cooking is suited to small pieces of meat; it provides a dish of rather more pretension than a stew, and yet one that, while it may supply...
-Poaching
The term poaching is applied to the cooking of various articles by means of a liquid that is always kept just below the boiling point. The cooking is carried out by quite diverse procedures, but no ...
-Part 1. Chapter 4. Processes and Terms Used in Cooking
Ways Of Combining Ingredients Stirring is done by moving a spoon or knife round and round, in ever widening circles, until the ingredients are thoroughly blended. Beating is done by cutting down...
-Measuring For Cooking
In the careful cook's outfit scales are a necessity, but, as this item in so many households is considered non-essential, measures by cups and spoonfuls are as a rule indicated in the recipes. The cup...
-Larding
Cut the rind from a piece of fat salt pork two inches wide and four inches long; cut slices one fourth an inch thick the same way as the rind down to the little bunch of fibres that separate the upper...
-Boning Or De-boning
Boning is the removing of all bones from fish, fowl, or joint, leaving the flesh entire. Fish, fowl, a leg of mutton, a fore-quarter, or shoulder of mutton, lamb, or veal, and chops, are the pieces us...
-Roux
Roux (French for red) is a cooked preparation of butter and flour used for thickening gravy, sauces, and soups. The proportions of butter and flour are one ounce of butter and half an ounce of flour t...
-Recipe For Making Cooked Fine Herbs. Used For Paupiettes, Chops, Sauces, Etc
1 oz. of butter. 1/3 clove of garlic, fine chopped. 2 oz. of shallot, fine chopped. 1/4 cup, each, of glaze and white or brown sauce. 4 oz. of parsley, fine chopped. 4 oz. of mushrooms (Stalks and oth...
-Seasoning And Flavoring For Cooking
The use of onions in culinary preparations has ever been a much-mooted question. Though the more refined members of society have always placed a sweeping interdict upon them, their use to the extent, ...
-Recipe For Making Egg-And-Bread-Crumbs
The Crumbs Separate the crust of bread from the crumb and dry each separately in the warming-oven, without letting the crumb take color; pass through a meat-chopper and a sieve. Use the brown crumb...
-How To Shape Croquette Mixture
When the croquette mixture is cold and firm, roll with the hands into balls, then gently roll each ball in turn in crumbs, carefully covering each part with crumbs and giving to the ball such shap...
-How To Prepare Fat For Frying
Cut cooked or uncooked fat in small pieces; if it be uncooked let stand twenty-four hours in cold water, changing the water once in the period; this will reduce the flavor. When ready to cook drain an...
-Cooked Marinade For Venison, Mutton, Etc
1 quart of water. 2 tablespoonfuls of butter. 1 pint of vinegar. 6 sprigs of parsley. 2 1/2 tablespoonfuls of salt. 1 tablespoonful of mixed herbs. 1 tablespoonful of peppercorns. 2 onions, sliced. A ...
-Recipe For Making Marinade For Chops, Fillets Of Fish, Etc
Brush over the articles with olive oil, sprinkle with lemon juice, then pile in twos, with a sliced onion and strips of green or red pepper between. Let stand over night, or several hours. If the meat...
-Recipes For Making Croutons
Croutons For Soups Cut the bread in slices from one fourth to three eighths an inch thick; remove the crusts, and cut in small cubes, or in finger-lengths; then sauté in hot butter, or spread with ...
-Recipes For Making Croustades
Bread Croustades Bread croustades are croutons fashioned to hold a purée of some kind, or some cooked article, cut small and mixed with a sauce. These may be stamped in rounds, diamonds, or other s...
-How To Blanch
Blanched Rice To a cup of rice add a quart of cold water, let boil five minutes after the boiling point is reached, then wash and drain on a sieve. Blanching Fresh Vegetables Many vegetab...
-Beating Eggs
Utensils for beating eggs. Flat beaters, Confectioner's whisk, Dover egg beater. Without taking into consideration the fact that eggs enrich mixtures, they are added either to thicken a mix...
-Beating Cream
Double cream beaten solid with egg beater. Whip churn and frothed cream Cream from milk that has stood twenty-four hours is known as double cream. This cream, when chilled, may be beaten stiff ...
-The Pastry-Bag And Tubes
Pastry bags and tubes. Pastry bag with threaded ring, copper tubes tin tubes. In filling moulds evenly and disposing soft materials, as chou paste, lady-finger mixture, purées, mayonnaise dress...
-How To Use The Pastry Bag And Tube
Fix the tube in place; roll outward the upper part of the bag so as to put the mixture just above the tube without smearing the sides of the bag. Fill the bag about one third full. With the right hand...
-Recipe For Making Caramel
Caramel, For Flavoring Custards, Etc Stir the quantity of sugar needed in a small saucepan over the fire until the sugar melts. Stir constantly and pour as soon as melted into tie liquid to be flav...
-Recipes For Almonds
Chopped Almonds Chop when partly dry, and sift through a sieve; chop again what remains on the sieve and sift as before. Shredded Almonds Dry freshly peeled almonds in a cloth and cut at ...
-Part 1. Chapter 5. Cook's Time-Table. Tables of Proportions, Weights and Measures
In preparing a meal it is quite essential to know accurately the time required for cooking the different viands, otherwise one dish may become cold, while the cook is waiting for the completion of ano...
-Cooks Time Table
COOK'S TIME TABLE ROASTING OR BAKING MEATS AND FISH Beef, ribs or loin, rare, per pound 8 to 10 minutes. Beef, ribs or loin, well done, per pound 12 to 16 minutes ...
-Table Of Proportions
1 measure of liquid to 1 measure of flour for pour batters. 1 measure of liquid to 2 measures of flour for drop batters. 1 measure of liquid to 3 measures of flour for dough. 1/3 to 2 or more...
-Tables Of Weights And Measures
TABLES OF WEIGHTS AND MEASURES 3 teaspoonfuls of liquid equal 1 tablespoon 3 tablespoonfuls of liquid 1/2 gill, or 1/4 cup 1/2 cup equals 1 gill. 2 gi...
-Part 2. Chapter 1. Beverages
Water Water is that which slakes thirst and replaces the fluid loss of the body (Hoy); while food is that which replaces the solid loss of the bodyj While water and food would seem to be two separa...
-Pure Drinking Water Is Essential
Water is a solvent as well as a carrier, and in this fact much danger lies. In its passage over or through the earth water may take up organic and inorganic matter that is detrimental to health, as wh...
-Tea
Composition of average black tea (Church) In 100 parts there are: water 8.0, albuminoids 17.5, theine 3.2, tannin 17.5 chlorophyl and resin 4.5, essential oil 0.4, minor extractives 8.6, cellulose,...
-Recipes For Making Tea
Fresh-drawn filtered water, just at the boiling point, is the first item needful when a cup of tea is desired; the second item is a clean, dry heated teapot, preferably of chinaware. Never leave the t...
-Coffee
Composition of roasted coffee (Church) In 100 parts there are: water 2.0, albuminoids 12.5, caffeine 1.o, fat or oil 12.5, tannin 5.0, minor extractives 14.4, cellulose, etc., 48.0, mineral matter ...
-Boiled Coffee
In a coffee-pot that has been well-aired and well-scalded put twice as many level tablespoonfuls of ground coffee as there are cups to be served; add as many egg-shells, washed before the eggs were br...
-Filtered Coffee
After-dinner, or black coffee, is usually made in a drip coffeepot, in which the boiling water drips through the fine-ground coffee that is held in a filter. To prepare: put a cup of fine-ground cof...
-Cocoa And Chocolate
Average composition of cocoa and chocolate as purchased (atwater) Water Per Cent. Protein Per Cent. Fat Per Cent. Carbohydrates Per Cent. Ash Per Cent. Food Value Per lb....
-Milk
Chemical Composition Of Whole Milk (Atwater) Water 87.3, protein 3.3, fat 4.0, carbohydrates .5, ash .7, calories 325. Milk, though classed as a beverage, is in reality a food; and when it is us...
-Cream And Skimmed Milk
Fundamentally, in structure, milk is an emulsion consisting of fine oil globules swimming in a colorless fluid. These oil globules are called cream, milk fat, or butter, and are the most easily digest...
-Care Of Milk
Milk readily absorbs odors, flavors and impurities; it is one of the best of soils for the growth and multiplication of certain disease germs. Bacteria are introduced from dust arising from the cow's ...
-Sterilizing And Pasteurizing Milk
Sterilized Milk Milk is sterilized by heating to a temperature of 212° Fahr., and keeping at that temperature about thirty minutes, some say an hour and a half. To remain either pasteurized or ster...
-How To Pasteurize Milk
Put the milk into glass fruit jars, adjust the covers, but do not turn them down; set the jars on the rack in a steam kettle (aluminum ware is good for this purpose, because it holds the heat), and fi...
-Recipe For Making Koumiss
1 quart of fresh milk. 1 1/2 tablespoonfuls of sugar, or better. 1 tablespoonful of syrup at 35° S. gauge. 1 tablespoonful of brewer's yeast (fresh), or 1/3 cake of compressed yeast softened in 1 tabl...
-Recipes For Making Egg-Nogg
Egg-Nogg 12 eggs. 1 quart of milk. 24 (level) tablespoonfuls of powdered sugar. 6 wine-glasses of Jamaica Rum 6 wine-glasses of brandy. Beat the whites and yolks of the eggs separately. When the...
-Recipes For Making Fruit Drinks
Lemonade (One Glass) Mix the juice of half a lemon and two or three teaspoonfuls of sugar (sugar-syrup is better if at hand); mix until the sugar is dissolved, then fill with cold water. Lem...
-Recipe For Making Fruit Punch
1 pineapple, or 1 quart of strawberry, currant, or grape juice. 1 can of grated pineapple. 3 cups of boiling water. 1 bottle of charged Apollinaris water. 1 cup of tea freshly made. 1 quart of sugar, ...
-Recipe For Making Raspberry Shrub
1 quart of cider vinegar. 6 quarts of red raspberries. 1 pint of sugar to each pint of juice. Put three quarts of the berries into an earthen jar, and pour over them the vinegar; let stand about tw...
-Recipe For Making Dandelion And Grape Wine
Dandelion Wine Over two quarts of fresh dandelion blossoms pour one gallon of boiling water. Let stand from twenty-four to forty-eight hours, then strain through cheesecloth. Add the juice of four ...
-Recipe For Making Tea Punch
Boil one quart of water and one cup of sugar fifteen minutes. Pour three cups of boiling water over six teaspoonfuls of black tea, let steep five minutes, then strain into the syrup and set aside to b...
-Recipes For Punch
Mint Punch Recipe Shake together in a quart jar one cup of cold water, one cup of sugar and the leaves from a bunch of mint. When the sugar is dissolved, add the juice of six lemons and one cup of ...
-Part 2. Chapter 2. Eggs
Eggs Shirred With Mashed Potato. Puffy Omelet With Macaroni And Tomato Sauce Eggs average composition (Atwater) Refuse Per Cent. Water Per Cent. Protein (by difference) ...
-How To Keep Whites And Yolks As "Left Over"
In recipes where only yolks are called for, the whites may be kept if carefully covered, in a cool place, for some days. When yolks are left over, they cannot be kept as long as the whites. The yolks ...
-Curious Ways Of Cooking Eggs
Chef Adolphe Meyer in his little book on eggs, among other methods of cooking, aludes to two that might be tried by campers. eggs cooked in hot ashes In countries where wood fire is constantly u...
-Recipe For Cooking Boiled Eggs
The albumen of an egg cooked in boiling water three minutes, the time usually indicated to secure the regulation soft-boiled egg, becomes tough near the shell, while the yolk has scarcely felt the h...
-Recipe For Cooking Stuffed Tomatoes With Soft-Boiled Eggs
Rather more than half-fill tomatoes, from which the centres have been taken, with equal parts of cooked, chopped mushroom trimmings and ham, moistened slightly with mushroom liquor, or the tomato take...
-Recipe For Cooking Hard Boiled Eggs
Hard-Boiled Eggs à la Bechamel Recipe Have ready finger-length strips of toast to make a square, place these side by side and pour over them a cup of Bechamel sauce; pass the yolks of six hard-boi...
-Recipe For Cooking Egg Loaf With Asparagus
Cooked asparagus tips. Onion juice. 1 cup of white sauce. Salt and pepper. 2 hard-boiled eggs. Cooked asparagus. Yolks of 6 eggs and 1 whole egg. White sauce. Use cream, or chicken stock and crea...
-Recipe For Cooking Egg, Or Easter Croquettes
Egg Or Easter Croquettes 1/4 cup of butter. 1 egg uncooked. 1/2 cup of flour. Salt and pepper to taste. 1 cup of chicken stock. 5 or 6 hard-boiled eggs. 1/4 cup of cream. Mushrooms, or oy...
-Recipe For Cooking Stuffed Eggs Au Gratin
Cut six hard-boiled eggs in halves lengthwise; remove and sift the yolks, then add an equal quantity of cold boiled ham, with chicken, or tongue pounded to a paste, half a teaspoonful, each, of paprik...
-Recipe For Cooking Stuffed Eggs For Picnics
Prepare the eggs as for stuffed eggs with salad, but cut the eggs in halves, crosswise, instead of lengthwise; make the mixture level with the edge of the halves of egg; brush over the edge of one...
-How To Cook Poached Eggs
Eggs are poached by cooking in water after they have been taken from the shells. Without doubt, the idea of poaching, as used in cookery, applies primarily to the direct application of heated water ...
-Recipes For Making Poached Eggs
Poached Eggs, French Style Recipe Eggs poached, French style resemble in appearance and shape a soft-boiled egg removed whole from the shell. They are used principally to garnish a crust, or crouto...
-Recipe For Cooking Salpicon Of Eggs In Casseroles, Patty-Shells, Etc
The whites of 6 eggs. The yolks of 6 eggs. 6 tablespoonfuls of thin cream. 6 tablespoonfuls of consommé, or chicken broth. Salt and pepper. Beat the whites and yolks separately, and only until wel...
-Recipe For Cooking Shirred Eggs And Egg In Cocotte
Egg Shirred In Cocotte. Egg Shirred In China Case. Poached Egg With Anchovy Paste Eggs poached in a dish are said to be shirred; when the eggs are basted with melted butter during the cooki...
-Recipes For Making Shirred Eggs
Eggs Shirred In Tomatoes Recipe (Au Miroir) Cut circular pieces from the stem ends of the tomatoes and remove part of the pulp; season with salt and pepper, also with onion juice and parsley, if de...
-Recipes For Making Moulded Eggs
Eggs A La Parisienne (Moulded Eggs) Sprinkle the inside of buttered dariole moulds with fine-chopped parsley. Break an egg into each mould, dust with salt and pepper, set on a folded paper in a pan...
-Recipes For Making Fried Eggs
Have plenty of fat, not too hot, in a frying-pan; break the eggs, one by one, into a cup and turn them into the fat (don't crowd the pan); if the fat bubbles and spatters it is too hot; with a spoon d...
-Recipes For Making Scrambled Eggs
Butter a sauté-pan generously; add the eggs, beaten and seasoned as for a French omelet, also, if desired, half as many tablespoonfuls of cream, or water, as eggs - the liquid will give a more custard...
-Recipes For Making Omelets
All omelets may be grouped under one or the other of two classes: the French, or the puffy. There are many varieties and modifications of these two classes; but in reality, if these be examined carefu...
-Recipe For Cooking French Omelet
To make a French omelet, break the eggs into a bowl; add as many tablespoonfuls of water as there are eggs, counting two yolks as a whole egg, and for each three eggs, a dash of pepper and one fourth ...
-Recipe For Cooking Puffy Omelet
To make a puffy omelet, beat the whites of the eggs until dry; beat the yolks until light-colored and thick; add to the yolks a tablespoonful of water for each yolk, and one fourth a teaspoonful of sa...
-Part 2. Chapter 3. Fish and Its Cookery
CHEMICAL COMPOSITIONS OF FISH (ATWATER) AS PURCHASED Refuse. Water. Protein by difference. Fat. Carbohydrates. Ash. Fuel value per p...
-How To Prepare Fish For Cooking
How To Determine The Freshness Of Fish Of fresh fish there is no odor; the flesh is firm, bright, and crisp-looking; the eyes are bright, not dull and lustreless, and the gills are of a bright red ...
-General Ways Of Cooking Fish
Fish may be boiled, braised, baked, broiled, or fried, according to individual fancy, but a certain way is more suitable for some varieties than it is for another. Red-blooded fish, as salmon, blue-fi...
-How To Cook Fish In Boiling Liquid
In cooking fish in boiling liquid, two things must be kept in view: appearance and nutritive effect. Cold liquid draws out the juices, while plunging a fish in boiling water causes the skin to contrac...
-How To Broil Fish
Fish that when dressed presents a thin flat surface, particularly those varieties in which the oil is distributed throughout the flesh, as shad, bluefish and mackerel, are usually broiled. Without dou...
-Recipe For Cooking Court Bouillon
1 stalk of celery cut fine. 3 or 4 cloves. 1 carrot cut fine. 1/4 small pepper without seeds. 1 onion cut fine. 1/2 bay leaf. 2 quarts of water 1 teaspoonful of salt. 1 cup of cider vinegar. Fish trim...
-How To Bake Fish
Haddock, Stuffed And Baked Fish may be baked whole, in large, thick slices, or in fillets. The natural dryness of white-blooded fish must be obviated as much as possible by basting. Shad, halib...
-Trussing Fish
The fish may be trussed in a circle, or in the shape of the letter S. To truss in a circle, pass the tail through the sockets of the eyes, then run a steel skewer dipped in melted butter through the t...
-How To Fry Fish
Most fish are very delicate in savor, and this is conserved by cooking in no way as in frying; that is, if the frying be properly done. Small fish and fillets are most suitable for frying. After the f...
-Recipes For Cooking Fish
Boiled Halibut Boiled Halibut With Potato Balls Cook a three-pound slice, thick rather than long, of halibut, according to directions previously given, about twenty-five minutes; drain and r...
-Recipe For Cooking Salmon Steaks Baked With Mushrooms
Have four salmon steaks cut just below the head of the fish. Put some bits of salt pork on a fish-sheet (the cover of a tin cracker box with edge pounded flat answers); on the pork lay two of the stea...
-Recipe For Cooking Sea Bass, Buena Vista Style
Have a bass weighing about four pounds; scale thoroughly, wash and wipe dry. Cut a deep, lengthwise incision from head to tail on each side, and set on a buttered fish-sheet in a baking-pan; add a cho...
-Recipe For Cooking Matelote Of Haddock And Oysters
3 or 4 pounds of haddock. 4 yolks of eggs. 1 pint of oysters. Salt and pepper. 4 large mild onions. 1 lemon. Remove the fillets from the haddock; cut into pieces three inches by two. Cover the head...
-Recipe For Cooking Baked Halibut Steaks
Halibut Steaks, baked with oysters, potatoes a la maitre d'hotel. Have two halibut steaks cut an inch and a half in thickness. Let stand in a marinade an hour or more. Lay thin slices of salt p...
-Recipe For Cooking Stuffing For Baked Fish
(black bass, pickerel, bluefish, haddock, etc.) 5 02. (1/4 loaf) of bread crumbs. 1 teaspoonful sweet basil. 1 tablespoonful of chopped parsley. 1/4 teaspoonful, each of salt and pepper. 2 tablespo...
-Recipe For Cooking Codfish Baked With Forcemeat
Clean a codfish. Split the fish down the side opposite the backbone. Slip a thin sharp knife under the backbone at the tail and separate the bone from the flesh the entire length of the fish and pick ...
-Recipe For Cooking Fillets Of Flounder With Green Peas
Dress and cut three flounders into a dozen fillets; dip the fillets in melted butter, sprinkle with salt, pepper, and lemon juice; or let stand in a marinade an hour or more. Fold each fillet arou...
-Recipes For Making Turbans Of Halibut
Turbans Of Halibut With Potato Balls Have two slices of halibut cut half an inch thick; remove the skin and bone, thus securing eight fillets. Dip in melted butter; squeeze over them the juice ...
-Recips For Cooking Planked Shad, Or Lake Whitefish
Planked Shad Supreme. Creamed Roe in Pimentos: Mushrooms Algonquin Style and Asparagus tips. Planked Shad. Garnish: Mashed potato, radishes and parsley. Planked Fish With Onions....
-Recipe For Cooking Fried Smelts
To clean the smelts, spread open the outer gills, then, with the thumb and forefinger, take hold of the inner gills and pull gently; the parts unfit for food are all attached to these inner gills, and...
-Recipes For Cooking Stuffed Fillets of Flounder
Stuffed Fillets Of Flounders Recipe Take fillets from a flounder weighing two pounds and a hah and let stand in marinade an hour. Spread on one half of each fillet a tablespoonful of mashed potato ...
-Recipes For Cooking Shad Roe
Shad Roe Croquettes Recipe Cook the roe in boiling salted and acidulated water fifteen minutes, drain and mash. For each pint of roe, beat together one fourth a cup, each, of cornstarch and butter,...
-Recipes For Cooking Brook Trout
Brook Trout In Paper Bags Recipe Dress half a dozen brook trout, weighing about four ounces each, without destroying shape. Fill with forcemeat and secure the slit made in dressing. Brush the insid...
-Recipe For Cooking Salmon Mousseline
1/2 pound of uncooked salmon. 3 yolks of eggs. 1/2 cup of thick tomato, or velouté. 4 whites of eggs. 12 raw oysters, bearded. Salt and pepper. Weigh the fish after the skin and bones have been rem...
-Recipe For Cooking Turban Of Halibut With Lobster
1/2 pound (1 cup) of halibut freed from skin and bone. Whites of 3 eggs. 1/4 pound of panada (1/2 cup). 1 cup of double dream. 1/3 cup of butter. 1 lobster. Salt and pepper. 1 1/2 cups of velouté sauc...
-Recipes For Serving Cured Fish
Picked-Up Codfish Recipe Let one pint of salt codfish, picked in tiny pieces, stand covered with cold water several hours, then drain, pressing out the water. Add a pint of rich creamy milk, and wh...
-Recipes For Cooking Finnan-Haddie
Broiled Finnan-Haddie (Mild-Smoked, Dried Haddock) Wash the fish thoroughly; let soak half an hour in cold water, skin side up; cover with water just off the boil, let stand fifteen minutes, then...
-Recipe For Cooking Sardines With Spinach
1 cup of fresh grated bread crumbs. Sardines. 1/4 cup of butter. 4 hard-boiled eggs. 1 peck of spinach. Salt and pepper. Broth if needed. Heat the crumbs in the melted butter; add the coo...
-Recipe For Cooking Salt Codfish Balls
1 pint of potatoes. 1 cup of raw salt codfish. 1 egg. Salt and pepper. Fat for frying. Cut the pared potatoes into quarters; put the codfish, picked into tiny bits, above the potatoes in a saucepan...
-Recipes For Cooking Anchovies
Plain Anchovies Let the anchovies soak in cold water about two hours; dry on a cloth, and split open, using the hands, or a silver-plated knife. Discarding the bones, arrange the halves on a dish, ...
-Recipe For Cooking Chartreuse Of Salmon
1 cup of rice. 1/4 cup of butter. 3 cups of milk, or stock, or equal parts of each or water. 1 pound of cooked salmon. 1/2 teaspoonful of salt. Salt and pepper. 1 tablespoonful of curry powder. 1 teas...
-Recipe For Cooking Fish Cakes
(Remnants Of Any Fresh Fish) Pass hot boiled potatoes through a ricer, or vegetable press; season with salt and pepper, two tablespoonfuls of butter, and one egg, beaten, to each pint of potatoes a...
-Recipe For Cooking Fish Chops
(Canned Salmon, Or Any Remnants Of Cooked Fish) If canned salmon be used, drain the oil from the can, remove the skin and bones and pick the fish fine with a silver fork; add a tablespoonful of lem...
-Recipe For Cooking Fish A La Creme
Fish A La Creme In Paper Cases. Garnish: Sifted yolk of egg, with ring of white above, holding a celery leaf. Prepare a duchesse potato mixture, or use plain mashed potatoes, well-seasoned and ...
-Recipe For Cooking Fish Turbot
(Mrs. William B. Sewall, Boston) 4 pounds of codfish. 1 slice of onion. Salt and pepper. 1 sprig of parsley. 1/4 pound of flour (1 cup). 1/2 pound of butter. 1 quart of milk. 2 eggs. A sprig of thy...
-Shell-Fish, Oysters, Clams, Scallops
Oyster Shell-fish, like fish unprotected by shells, are classed as white, or red fleshed. When fresh, white-fleshed shell-fish, of which oysters are the principal variety, are comparatively easy of...
-Recipes For Cooking Shell-Fish
Oyster Cocktail For One Recipe 9 or 10 oysters. 2 drops of tabasco sauce. 1/4 teaspoonful of grated horseradish. 10 drops of Worcestershire sauce. Juice of 1/4 lemon. 1 teaspoonful of tomato catsup...
-Recipe For Cooking Oysters In Cream Sauce
1 pint of solid oysters (about 30 oysters). 1 pint of cream, or 3/4 pint of milk. Salt and pepper. 1/4 cup of butter. 1/2 cup or more of mushrooms. 1/4 cup of flour. 1 tablespoonful of fine-chopped pa...
-Recipe For Cooking Oyster Stew
1 quart of oysters. 1/2 teaspoonful of salt. 1 quart of milk. 1/4 teaspoonful of white pepper. 1/4 cup of butter. 1/2 cup of cracker crumbs. Pour half cup of cold water over the oysters; examine, o...
-Recipe For Cooking Oysters In Brown Sauce
1 slice of onion. 1 cup of oyster liquor. 4 slices of carrot. 1/2 cup of cream. 1 sprig of parsley. 1/2 teaspoonful of salt. 1/4 cup of butter. A few grains of cayenne. 1/3 cup of flour. 1 solid pint ...
-Recipe For Cooking Oysters And Macaroni
1 pint of oysters. Salt and paprika. 3/4 cup of macaroni broken in inch pieces. 1/4 cup of butter. 1/2 cup of cracker crumbs. 3/4 cup of grated cheese. 1/4 cup of melted butter. Cook the macaroni u...
-Recipe For Cooking Oyster Pie
Cover an inverted shallow baking dish, holding about a quart, with chilled puff-paste rolled to the thickness of one fourth an inch; prick with a fork, that it may rise evenly in baking. Slide on to a...
-Recipe For Cooking Scalloped Oysters
1 quart of oysters. 1 cup of bread crumbs. (centre of the loaf). 1/2 cup of melted butter. 1 cup of cracker crumbs. Salt and pepper. Stir the bread and cracker crumbs into the butter; sprinkle the ...
-Recipes For Cooking Broiled Oysters
Oysters Boiled With Bacon Recipe Broil six slices of bacon by letting stand in a double-broiler over a dripping pan in a hot oven. Wash and dry a pint of large oysters; dip, one by one, in the baco...
-Recipes For Cooking Fried Oysters
Wash and drain the oysters and dry between two cloths; let stand in a marinade ten or more minutes, then drain again. Roll in cracker crumbs, seasoned with salt and pepper. For one pint of oysters bea...
-Recipes For Cooking Scallops
Fried Scallops Recipe Cover the scallops with boiling water and keep hot five minutes without boiling; drain and dry on a cloth. Let stand in a marinade one hour, drain and dry a second time, roll ...
-Recipe For Cooking Clam Broth And Clams In Cream Sauce
Scrub and rinse half a peck of clams; put over the fire in a cup of cold water. Cover and steam until the shells are well opened. When the clams are cooked, drain off the broth, strain, season with pe...
-Crustaceans - Lobsters, Crabs, Shrimp
Lobsters The American lobster is found in the northern sections of both the Atlantic and Pacific coasts. On the Pacific coast the lobster is large and without claws. The natural color of the lobste...
-Recipes For Cooking Lobsters
Curry Of Lobster In Rice Cups Recipe Press boiled rice into cups. (See Rice Croustades.) When cold turn from the cups and remove the centres; brush over with yolk of egg, roll in bread crumbs and f...
-Recipe For Cooking Stuffed Lobster, Narragansett Pier Style
2 pounds of lobster. 2 tablespoonfuls of chopped shallots. 2 tablespoonfuls of butter. 2 tablespoonfuls of flour. 1/4 teaspoonful of salt. 1/4 teaspoonful of paprika. A grating of nutmeg. 1/2 cup of c...
-Recipes For Cooking Lobster Cutlets
Lobster Cutlets Recipe 1 cup of thick white sauce or 2 tablespoonfuls of butter. 1 cup milk or stock. 1 egg. 1/4 cup of flour. 1 teaspoonful of lemon juice. 1/4 teaspoonful of salt. 2 c...
-Recipe For Cooking Broiled Live Lobster
With a strong, pointed knife make a deep, sharp cut at the mouth, then draw the knife firmly but quickly through the body and entire length of tail; open the lobster and take out the stomach, or lady,...
-Recipes For Cooking Crabs
Soft-Shelled Crabs, Broiled Recipe Dress carefully, season with salt, baste with oil or melted butter broil over a slow fire; dress on a hot dish and cover with ravigotte butter. Soft-Shelle...
-Frogs, Turtle, And Terrapin
Frogs' Legs In the animal kingdom frogs, turtle, and terrapin rank a scale lower than shell-fish. Of frogs, only the hind legs are eaten. To prepare these for cooking, the skin is removed, after wh...
-Recipe For Cooking Green Turtle Ragout
Cut the meat into about an inch-and-a-quarter squares; sauté each pint of squares in one fourth a cup of butter; sprinkle over one fourth a cup of flour and stir until incorporated with the butter, th...
-How to Make Scalloped Green Turtle
Cut the meat from a small braised green turtle into quarter-inch squares. For one quart of squares fry two onions, chopped fine, in one fourth a cup of butter; sift over one third a cup of flour and m...
-Recipes For Cooking Frogs Legs
Fried Frogs' Legs Dress the hind legs of frogs by removing the skin and feet; parboil five minutes in salted water, acidulated with a little lemon juice, or vinegar. Drain, wipe dry, egg-and-bread-...
-Part 2. Chapter 4. Beef, Mutton, Veal, Lamb, Pork
Beef Refuse Per Cent Water. Per Cent Protein. N. X 6.95. Per Cent. By difference. Per Cent. Fat Per Cent. Ash Per Cent. Fuel val per lb. Calories. Loin (mediu...
-Roast Beef
The choicest pieces for roasting are from the rump and the loin. The first five ribs in the forequarter are also roasted; the first two ribs make a very good roast, particularly when the beef is of fi...
-Rib Roast, Forequarter
Only the first five ribs of the forequarter are suitable for roasting. Remove the eye of tender meat, separate the outside layer of fat from the strip of tough lean meat underneath, and tie th...
-Recipe For Cooking Yorkshire Pudding
1 1/2 cups of pastry flour. Scant half a teaspoonful of salt. 1 1/2 cups of milk. 3 eggs. Sift together the flour and salt; add the milk, gradually, so as to form a smooth batter, then add the eggs...
-Recipe For Cooking Beef A La Mode
With strips of cloth bind six or eight pounds of beef from the top of the round into circular shape. Make incisions with a sharp knife, and into these press lardoons of salt pork half an inch thick; m...
-Recipe For Cooking Braised Beef
In the absence of a braising pan a large earthenware casserole is desirable. Brown five or six pounds of beef from the rump or round, on all sides in a hot frying-pan (using fat from the top of the so...
-Recipe For Cooking Fillet Of Beef Roasted
The fillet of beef is taken from underneath that part of the backbone, which is included in the lower part of the sirloin and the rump. Ordinarily it is cut as a part of the steaks or roasts in these ...
-Recipe For Cooking Cannelon Of Beef
Cannelon Of Beef With Macaroni A La Italienne 2 pounds of lean beef from top of round. 1 teaspoonful of onion juice. 1/4 teaspoonful of mace. 1 tablespoonful of fine-chopped parsley. 1 egg, bea...
-Recipe For Cooking Beef Stew
The best cuts for a stew are those containing both lean and fat meat and some bone. The flank end of a large roast, a few pounds from the middle of the hind shin, or a cut from the chuck ribs are all ...
-Recipe For Cooking Corned Beef
The fancy brisket is considered the best cut of corned beef. It may be known by the selvage on the lower side and the absence of bones. It is close, fine-grained meat and requires longer cooking t...
-Recipe For Cooking Boiled Beef Tongue
Cook a corned or pickled tongue in the same manner as corned beef. Let cook until very tender, four hours or more, then partially cool in the liquid, but remove to peel off the skin before the tongue ...
-Beefsteak
Sirloin Steak. Tenderloin In Front Description And Names Given To Beefsteak Steaks are cut from the round - those from the top, known by the thick ridge of fat, being the best round stea...
-Recipe For How To Broil A Steak
Wipe, trim off superfluous fat and flank end, bat into shape; heat the broiler very hot - a heavy wire double-broiler is the most convenient - rub it over with a bit of the fat and put in the meat wit...
-Recipe For Cooking Hamburg Steak
1 pound of round steak. 1/2 teaspoonful of salt. 1 tablespoonful of onion juice or grated onion. 1 egg and a dash of pepper, if desired. Chop the steak very fine and mix thoroughly with the other i...
-Recipe For Cooking Hungarian Stew
(Mrs. T. B. Wheelock, Minnesota) 2 pounds of lean beef, shoulder steak. 1/2 cup of cream, sweet or sour. 1 teaspoonful of salt. 2 tablespoonfuls of vinegar. 1/4 teaspoonful of caraway seed. 2 table...
-Recipe For Cooking Chateaubriand A La Pierce
Chateaubriand, so called from a certain famous French gourmet, is a thick steak cut from the centre of a fillet of beef. When a large steak is desired, two steaks are cut from the centre of a fillet, ...
-Recipe For Cooking Flank Steak
Embedded in fat, below the sirloin, is a thin strip of lean meat weighing about two pounds, called flank steak. This sells for about twenty-five cents. It is comparatively juicy, but lacking in flavor...
-How To Pickle Tripe For Occasional Use
Wash tripe from creature freshly dressed, changing the water several times; dust the dark inside coat with quicklime and scrape at once. Cut in four pieces, dip in boiling water, and scrape until perf...
-Recipes For Cooking Tripe
Broiled Tripe Recipe Simmer a pound of pickled tripe (the honeycomb tripe is best) two or three hours, or until tender, in sufficient milk and water to cover. Drain, wipe dry, and cut into pieces f...
-Recipe For Cooking Braised Ox Tail
Separate an ox tail into pieces at the joints, having each piece about three inches in length; sauté in hot butter or drippings with a sliced onion, a sliced carrot (half if the latter are large) and ...
-Mutton And Lamb
AVERAGE CHEMICAL COMPOSITION OF MEDIUM FAT MUTTON AND LAMB AS PURCHASED (ATWATER) Mutton Refuse Per Cent. Water Per Cent. Protein NX 6.25 Per Cent. Fat Per Cent. Ash Per ...
-Cuts Of Mutton And Lamb
Rib Chop Trimed. French Chop. Rib Chop Untrimed. Loin Chop. When mutton and lamb are divided into sides and then into fore and hindquarters, eight ribs, instead of three, as in beef, are left o...
-Recipe For Cooking Leg Of Mutton Roasted
Remove the caul, pink skin, and superfluous fat; cut the leg bone short, set into a hot oven for fifteen minutes, then reduce the heat, dredge with salt, pepper and flour, and baste with bacon or salt...
-Recipe For Cooking Boned-And-Stuffed Leg Of Mutton
It is but the work of a very few minutes to remove the bone from a leg of mutton. Fill the open space with a bread dressing, highly flavored with sweet herbs or poultry seasoning, and salt and pepper....
-Recipe For Cooking Roasted Saddle Of Mutton
Roasted Saddle Of Mutton. Garnish: Glazed turnip cups filled with peas. The saddle may be cut either with or without the flank. The flank is more satisfactory cooked some other way, but the sad...
-Recipe For Cooking Crown Roast Of Mutton Or Lamb
Crown Roast Of Lamb. Rib bones covered with paper frills. Centre filled with glazed chestnuts. A crown roast is the most easily served and, at the same time, is the handsomest roast that has be...
-Recipe For Cooking Mutton Or Lamb Stew
2 or 3 pounds neck of mutton or lamb. cloves and peppercorns. A sprig of parsley with a bay leaf. 2 or 3 tablespoonfuls of dripping. Salt. 2 onions. 6 potatoes. 1 carrot. 1 pint of tomato purée. Cu...
-Recipe For Cooking Broiled Mutton Chops
Mutton chops should be cut at least an inch thick; trim off superfluous fat; the small flank ends of loin chops may be cut off for the soup kettle, or skewered around the rest of the chop. The bones o...
-Recipes For Cooking Mutton Chops
Broiled Mutton Chops Around A Mound Of Spinach Mutton Chops Recipe, Fried Prepare the chops as for broiling; rub each side of the chops with the cut side of an onion, sprinkle with salt ...
-Recipe For Cooking Mutton Chops In Casserole
For this dish six or eight chops from the forequarter may be used. Sauté in butter or dripping until lightly browned, first on one side and then on the other. Put into the casserole on a bed of vegeta...
-Recipe For Cooking Mutton Chops A La Marechale
Season French chops with salt and pepper and sauté in clarified butter; let cool under a weight, then lightly spread both sides of the chops with a thin layer of crushed and chopped garlic, chopped sh...
-Recipes For Cooking Lamb Chops
Lamb Chops A La Catalane Recipe 12 lamb chops. 1/2 cup of cooked lean ham chopped. 1 pint of thick Bechamel sauce. Butter. Paprika. Tomato sauce. 1/2 cup of cooked mushrooms chopped. Red pepper, sh...
-Recipe For Cooking Lamb Or Veal Kidney Stew
Split a pair of fresh kidneys in halves. Take out the white fat and the sinew from the centre. Cover with cold water and let heat over a moderate fire. Just before the boiling point is reached, drain ...
-Veal
AVERAGE CHEMICAL COMPOSITION OF VEAL AS PURCHASED (ATWATER) Refuse Per Cent. Water Per Cent. Protein NX 6.25 Per Cent. Fat Per Cent. Ash Per Cent. Fuel Val. per lb. C...
-Recipe For Cooking Roasted Veal
The fillet, a slice five or six inches thick from the heaviest part of the leg - the part corresponding to the round in beef - is the most economical piece to buy for roasting, for cutlets, or mad...
-Recipe For Cooking Fillet And Fricandeau, Braised
As the cutting of a fricandeau, which is the best part of the fillet, makes it impossible to cut a fillet from this quarter, the price is correspondingly high. This makes it a piece of distinction and...
-Recipes For Cooking Veal Cutlets
Veal Cutlets Recipe Speaking accurately, cutlets are what has been previously designated in speaking of mutton as chops; cote, from which cutlet is derived, means a rib, and properly a piece contai...
-Recipe For Cooking Veal Pot Pie
Wipe a piece of veal from the shoulder and cut into pieces for serving; add a half-inch strip of salt pork or bacon for each piece of veal, cover with cold water, put over the fire and bring quickly t...
-Recipes For Making Veal Loaf
Veal Loaf Ready For Baking Recipe 3 1/2 pounds of raw veal. 3 eggs, well beaten. 1/4 pound of fat salt pork. 3 tablespoonfuls of cream, milk, white or tomato sauce. 1/4 pound of chicken or lean...
-Recipe For Cooking Pressed Chicken Or Veal
Pressed Chicken Cover a young fowl, cut in joints, with boiling water, and let simmer until tender together with a few slices of carrot, half an onion, and a stalk of celery. Remove the skin an...
-Recipes For Cooking Calfs Liver
Broiled Calf's Liver And Bacon Recipe Cook the bacon. Cut the liver in slices half an inch thick, cover with boiling water and let stand five minutes; wipe dry, then dip in the bacon fat, sprinkle ...
-Making Sweetbreads
The price of sweetbreads varies with the season, in winter being about double what it is in the spring. In the country they are often thrown away, and when sold bring not more than twenty-five cents a...
-Recipes For Cooking Sweetbreads
Sweetbreads Larded And Baked (Hotel Touraine) Larded Sweetbread Baked. Touraine Style Recipe 2 pairs of sweetbreads. 1 can of peas or pint of cooked fresh peas. Truffles. 3 tablespoonfuls of...
-Recipe For Cooking Calf's Head, Brains, And Tongue
These, especially the brains, are considered great delicacies. The brains may be bought apart for about twenty cents a set; but the whole head, including the brains and tongue, is sold for the same pr...
-Pork
AVERAGE COMPOSITION OF PORK AS PURCHASED (ATWATER) Refuse Per Cent. Water Per Cent. Protein Per Cent. Fat Per Cent. Ash Per Cent. Fuel Val. per lb. Calories Loin ...
-How To Cure Hams And Bacon (For Fifty Pounds)
6 pounds of salt. 1 ounce of bicarbonate of soda. 2 1/2 pounds of sugar or 1 1/2 quarts of molasses. 1 ounce of saltpetre. 2 gallons or more of water. Cook the onion until tender in butter, then ch...
-Recipe For Cooking Sausage Baked With Beans
Let one quart of pea beans soak over night in soft water; wash, drain and cook until very tender, but not broken, in boiling water, changing the water at least twice. Put the beans into a baking dish ...
-Recipe For Cooking Boston Baked Beans With Pork
1 pint of pea beans. 1 teaspoonful of mustard. 1 teaspoonful of soda. 1 teaspoonful of salt. 1/4 to 1/2 pound of salt pork. 2 tablespoonfuls of molasses or sugar. Soak the beans in cold water (soft...
-Recipe For Cooking Country Style Salt Pork
Select clear, fat pork and cut in slices about one third inch in thickness; cover these with boiling water; then dip the slices, ont at a time, in flour, first on one side and then on the other, and p...
-Recipe For Cooking Boiled Ham
Let the ham soak several hours, or over night, after scraping and scrubbing thoroughly with a brush. To cook, cover with cold water, bring slowly to the boiling point, let boil a few moments, then ski...
-Recipe For Cooking Ham Baked With Cider
Soak and scrub the ham; when ready to cook make a dough or thick paste of flour and water and spread over the ham, encasing it completely; set on the rack in a baking pan into a hot oven to cook the p...
-Recipes For Cooking Ham
Ham Cooked In A Casserole Recipe Scrub and soak the ham. Put in a large earthen casserole (these can be bought for a dollar) with a kitchen bouquet, a cup of soup vegetables, a quart of water, and ...
-Recipe For Cooking Ham Croutons
Dip long kite-shaped pieces of bread in melted butter; brown in the oven, then let cool. Arrange these in a circle on a serving dish, the narrow ends meeting in the centre. Pound a cup of lean, co...
-Recipe For Cooking Jellied Pickled Pigs Feet
(Mrs. T. B. Wheelock, St. Paul) 6 cleaned pigs' feet. Piece of red pepperpod. A bay leaf. Salt. 6 cloves. A sprig of parsley. 1 large onion sliced. White wine vinegar. Cook the feet in boiling w...
-Recipe For Cooking Stuffed Pork Tenderloins With Bananas
Have two pork tenderloins of good size. These sell for twenty-five cents each in Eastern markets, but are much less in most other markets. Make a bread dressing of one cup of soft crumbs, two or three...
-Part 2. Chapter 5. Poultry and Game
AVERAGE COMPOSITION OF POULTRY AND GAME AS PURCHASED (ATWATER) Refuse Per Cent. Water Per Cent. Protein Per Cent. Fat Per Cent. Ash Per Cent. Fuel Val. per lb. Calori...
-How To Clean And Draw Fowl
Many poulterers singe and draw fowl; they also remove the tendons from the drumsticks, whereby that joint is very much improved. The dealer has all the conveniences for this work, and, if he attend to...
-Dressing Fowl For Broiling
When birds are to be broiled, they are cleaned and the tendons are drawn in the same manner, but they are drawn in a different way. Lay the bird upon the meat-board breast down, and with a sharp, stro...
-Dressing A Fowl For A Fricassee
Singe, remove pin-feathers and tendons, then separate the fowl into pieces at the joints. Beginning with the legs, cut through the loose skin between the legs and the body, bend the leg and cut off at...
-How To Use The Giblets
The gizzard, heart, and liver are known as the giblets. To clean, cut the gall-bag (small green appendage) from the liver to which it is attached; do not break this. Press the blood from the valves of...
-De-Boning Poultry And Birds
Bones are a much more valuable acquisition to the soup kettle, if they be added uncooked. Poultry and birds, boned and filled with forcemeat, may be served either hot or cold, and have the advantage o...
-Stuffing Poultry And Small Birds
Poultry and birds that are to be baked or roasted are usually stuffed, as it gives them a plumper appearance, though occasionally some one suggests that the stuffing absorbs much of the flavor of the ...
-Trussing Poultry And Birds For Roasting
Steel skewers are quite generally used for trussing, but in most cases it is quite as easy and preferable to use the trussing needle, which is similar to a long, large, packing needle, except that it ...
-Filleting Poultry And Birds
A fillet is usually spoken of as a thin slice of flesh freed from skin and bone. When this term is applied to fowl, though it may have this signification, the whole breast of the fowl, removed in tw...
-Roasting Poultry And Birds
When poultry, birds, etc., have been cleaned and trussed ready for cooking, cover the breast with thin slices of salt pork, or bacon, scored lightly; fasten these in place with skewers or strings and ...
-Recipe For Cooking Bread Stuffing For Chickens And Turkeys
2 cups of soft bread crumbs. 1/4 teaspoonful of pepper. 1/2 cup of butter, melted. 1/2 teaspoonful of powdered sweet herbs or spiced poultry seasoning. 1/4 teaspoonful of salt. 1 beaten egg. Mix th...
-Recipes For Making Stuffing
Oyster Stuffing To a highly seasoned bread stuffing add an equal bulk of whole oysters. Or fill the fowl with oysters dipped in cracker crumbs, then in melted butter and again in crumbs. As long co...
-Recipe For Cooking Roasted Guinea Fowl
Singe, clean, wash and truss two guinea fowl; put a slice or two of bacon inside of each, rub over the outside with salt, pepper and flour and fasten a slice of salt pork or bacon over the breast of e...
-Recipe For Cooking Boiled Fowl, Poulette Sauce
Have the fowl (one year) carefully drawn, singed, cleaned; and washed; truss as for roasting, rub over the skin with the cut side of a lemon (to keep it white), then tie in a piece of cheesecloth. Hav...
-Recipe For Cooking Galantine Of Chicken Or Turkey, Braised
Spread out the turkey or fowl, boned according to directions for a galantine, skin side down, push the legs and wings inside and trim where needed to secure a rectangular shape. Sprinkle with salt, pe...
-Recipe For Cooking Broiled Chicken With Sweet Potatoes
Clean and draw a young chicken, wipe carefully, brush over the inner side with oil or melted butter, squeeze over it the juice of a lemon, add sliced onions and bits of parsley, let stand an hour or m...
-Recipes For Cooking Chicken Saute
Chicken Saute Recipe No. 1 Disjoint a full-grown chicken. Marinate the pieces - i.e., pour over them three or four tablespoonfuls of oil - dust with salt and pepper, strew with an onion sliced in r...
-Recipe For Cooking Creole Chicken
Joint a young fowl; season with salt and pepper and sauté to a golden brown in hot salt pork fat or butter, together with two onions sliced thin. When all are well browned, remove the fowl and cook on...
-Recipe For Cooking Casserole Of Chicken
Disjoint a young chicken. Heat three tablespoonfuls of butter in a frying-pan and sauté in it the chicken and a small onion and half a carrot, both cut in slices. In a casserole put the chicken, and o...
-Recipe For Cooking Fricassee Of Chicken
Separate a chicken weighing about three pounds and a half into pieces at the joints, and wipe carefully with a damp cloth, washing any pieces that require it; put into a saucepan with a quart of cold ...
-Recipes For Cooking Chicken
Stewed Chicken With Asparagus Recipe Stew a fowl, cut in joints, and season when half cooked. When tender keep hot while a bunch of asparagus is cooked in the broth. Remove the asparagus to a slice...
-Recipe For Cooking Curry Of Chicken, Belgian Hare, Etc
Cut a cleaned chicken or hare into pieces at the joints and season with salt, paprika and ginger. Let stand while three onions and two sour apples, with a kitchen bouquet, are fried in half a cup of b...
-Game. Canvasback And Red-Head Ducks
Carefully draw, pick, and singe the birds; wipe very clean, or wash, if preferred, using salted water. In dressing leave on the head - and the feet, if desired - so that those familiar with ducks may ...
-Recipes For Cooking Pigeons
Pigeons Stewed In Broth Recipe Clean, singe, and truss the pigeons in the same manner as fowls. Cut as many slices of bacon as pigeons into bits; put into a saucepan with a sliced onion, brown slig...
-Recipes For Cooking Grouse
Grouse Roasted Recipe (Dark Meat) Truss as chicken, put a piece of butter inside each bird and roast in a hot oven from twenty to thirty minutes, basting frequently with melted butter, or fat from ...
-Recipes For Cooking Quail And Partridge
Quails Roasted (White Meat) Truss the quails with the legs standing upward, in other respects the same as a chicken. Lard the breast and draw two lardoons into each leg. Cover the legs and the feet...
-Recipe For Cooking Venison
Cuts of venison correspond to those of mutton. The haunch, or leg, and the saddle are roasted. In roasting the saddle, the flank may be removed or not. When retained, a few stalks of celery may be rol...
-Recipe For Cooking Quail Roasted In Grape Leaves
(Picayune's Creole Cook Book) 6 fine quail. The juice of 1 lemon. 2 tablespoonsfuls of butter. 6 slices of buttered toast. 1 tablespoonful of water. 12 grape leaves. Green grape jelly. Butter th...
-Recipe For Cooking Belgian Hare
Belgian hare are served roasted, braised in stews and en casserole. They are also particularly good separated into joints and made into a curry, or cooked as chicken à la Maryland. If the hare be stuf...
-Recipe For Cooking Belgian Hare En Casserole
Separate the dressed hare into pieces at the joints; season with paprika and salt and sauté in one fourth a cup of butter and two or three slices of bacon, cut in small square pieces, to a golden brow...
-Part 2. Chapter 6. Soups and Soup Making
It is written that the chefs of France in the time of Louis, Le Grand Monarque, devised bouillon and consommé because mastication was considered vulgar. In reality, the French use of broth in cookery ...
-Soups With Stock
As cream soups are a means of utilizing whatever vegetables are left over from a previous meal, or day, so many a soup made from stock furnishes an opportunity to use up the odds and ends of meat an...
-Materials Used In Making Soup Stock
Every kind of meat, as beef, mutton, lamb, veal, poultry, game, etc., may be used in stock making, either alone or in combination. In large families, where roasts of beef, mutton or poultry are ten we...
-The Soup Kettle
In making stock all the nutriment and flavors possible are to be drawn out from the various ingredients and retained in the stock; but when once the volatile odors of fowl, vegetable and herb have esc...
-Temperature And Time Of Cooking For Making Soup Stock
The first step in soup making consists in drawing out the soluble juices and flavoring constituents into the water; the second step is in keeping that which has been drawn out in a wholesome and agree...
-Jellying Soup Stock
Stock, whether made from fresh meat, or from odds and ends, solidifies when it becomes cold, if it contains a goodly amount of gelatine. This constituent of meat, in the flesh, tendons and bones of yo...
-Proportions Of Various Ingredients For Making Soup Stock
In what is known as standard broth (bouillon) of beef, mutton, or fowl, etc., each pint of broth contains the soluble part (in simmering water) of one pound of fresh meat, with or without bones; this ...
-Kinds Of Soup Stock
Brown soup stock is made from dark colored meats and various vegetables. A part of the meat, or fish and vegetables, is browned before it is added to the water. White soup stock is made from light-col...
-Recipe For Cooking Vegetable Stock For Soup Maigre
2 pounds of onions (six large onions). 2 pounds of carrots. 1/2 head of celery. 3 sprigs of parsley. 1 1/2 cups of dripping or butter. 5 quarts of water. 2 tablespoonfuls of salt. 1/2 red-pepper or 1 ...
-Recipe For Cooking Standard Fish Broth
3 pounds of white fish. 1/2 bay leaf. 3 pints of water. 4 sprigs of parsley. 1 sliced onion. 1/2 red-pepper pod. 1/2 sliced carrot. 3 cloves. 2 stalks of celery. Salt. Cut the fish in pieces and ad...
-Formula For Three Pints Of Standard Broth
(Beef, Veal, Chicken, Mutton Or Game) 4 pounds of meat (one fourth bone). 1/4 sweet pepper. 4 pints of cold water. 1 1/2 teaspoonfuls of sweet herbs (marjoram, thyme, etc.). 1 1/2 teaspoonfuls of s...
-Recipe For Cooking Brown Soup Stock
Brown soup stock is standard broth made of beef with part of the beef and vegetables browned to give color. Sauté the meat in marrow, or drippings (the best marrow is found in the hind shin), slowly a...
-Recipe For Cooking Consomme
3 lbs. of beef from lower part of round. 1/2 cup, each, of carrot, onion, celery. 3 lbs. of knuckle veal. 1 bay leaf. Marrow, if at hand. 2 sprigs of parsley. 3 or 4 lbs. of fowl, 1 teaspoonful of swe...
-Recipe For Cooking English Beef Soup
1/4 pound of tender beef. 1 quart of standard beef broth. 1/2 an onion in rings. 1/4 cup of cooked carrot. 2 stalks of celery cut transversely. 1/4 cup of cooked barley. 1 cup of boiling water. 1/2 ta...
-Recipe For Cooking Chicken Soup
1 quart of standard chicken broth (flavored with onion, celery, sweet herbs, etc.). 1/2 cup of cream. Salt and pepper. Whites of two eggs. 1 pint of milk. 2 tablespoonfuls of fine, quick-cooking ta...
-Recipe For Cooking Oxtail Soup
3 oxtails. 2 stalks of celery. 1/4 cup of drippings. Red pepper. 1/4 cup of flour. 1 small onion. 4 quarts of standard broth, or common stock. 1 cup of carrot. 1 cup of turnip. Parsley, bay leaf. Salt...
-Recipe For Cooking Tomato Soup
1 quart of standard beef broth or 1 quart of stock made from left-overs, or water in which mutton has been cooked. Onion juice. Celery salt. Fine-chopped parsley. 2 tablespoonfuls of cornstarch. 1...
-Recipe For Cooking Lettuce Soup
1 large head of lettuce. 1 teaspoonful of salt. 3 tablespoonfuls of butter. 1/4 teaspoonful of pepper. 1/2 teaspoonful of sugar. 5 cups of broth or water. 1/2 teaspoonful of tarragon vinegar. Yolks of...
-Recipe For Cooking Clear Green Turtle Soup
Have ready five cups of rich broth, made of beef and chicken or veal, flavored with celery, onion, parsley, carrot and two or three leaves of sweet basil, if available. The broth must be freed of all ...
-Recipe For Cooking Tomato And Green Pea Soup
(B. Cooking School) 1 cup of green peas. 2 tablespoonfuls of butter. 1 cup of tomatoes. Salt and pepper. 1 quart of seasoned stock. 1/2 cup of cooked peas. 2 tablespoonfuls of cornstarch. Crisped c...
-Soup Made Without Stock
Purées The word purée is used to include cream soups, bisques, and plain purées. The latter are thick soups, in which the purée predominates and milk or cream is not used as a rule. Plain purées ar...
-Recipe For Cooking Puree Of Chicken
1/4 cup of pork lardoons. 2 1/2 quarts of cold water. 1/4 cup of chopped onion. 1/2 pound of white bread. 1/4 cup of chopped carrot. Salt. Mace. Parsley with thyme and bay leaf. 1 ounce of blanched al...
-Recipe For Cooking Puree Of Jerusalem Artichokes
2 pounds of artichokes. 1 teaspoonful of salt. 2 onions. 2 quarts of standard broth. 1/4 cup of flour. 3 yolks of eggs. 1 teaspoonful of sugar. 1 cup of cream. 2 tablespoonfuls of butter. Pare the ...
-Recipe For Cooking Split Pea, Lentil Or Bean Puree
1 pint of dried legumes. 3 tablespoonfuls of flour. 1 onion. Salt and pepper. 1/2 head of celery. 1/2 can of strained tomatoes, or 1 cup of cream if desired. A ham bone if at hand. 3 tablespoonfuls of...
-Recipe For Cooking Potato Puree
1 dozen potatoes. 3 cloves. 2 onions. 2 quarts of veal broth. 1 head of celery. Salt. Parsley. White part of 2 leeks. 3 yolks of eggs. 4 ounces of butter (1/2 cup). 1/2 cup of cream. 2 ounces of butte...
-Recipe For Cooking Baked Bean And Tomato Puree
1/4 bay leaf. 1 tablespoonful of butter. 2 slices of onion. 1 tablespoonful of flour. 2 stalks of celery. Croutons or buttered crackers browned. 1 sprig of parsley. 1 pint of Boston baked beans. 1 qua...
-Recipes For Cooking Cream Soups
2 cups of purée and liquid (cauliflower, asparagus, spinach, peas, etc.). 2 cups of white sauce: 2 cups of milk or part white stock. 1/4 cup of flour. 1/4 cup of butter. 1/2 teaspoonful of salt. 1/...
-Recipe For Cooking Cream Of Sorrel Soup
1 cup of sorrel. 1/4 teaspoonful of pepper. 1/2 cup of water. 2 cups of standard broth (Veal and chicken together or one alone.). 1/3 cup of butter. 1/2 an onion. 1/3 cup of flour. 1 1/2 cups of cream...
-Recipe For Cooking Oyster Soup
1 quart of oysters. 1/2 an onion. 1 quart of milk. 2 sprigs of parsley. 3 tablespoonfuls of butter. 1/4 teaspoonful of pepper. 1/4 cup of flour. Salt as needed. 1/2 cup of celery leaves and stalks. ...
-How To Make Bisques
Bisque is a soup of ancient origin, to which there are many allusions in old literary works. The old recipes for bisque begin with Wash half a hundred crayfish; for, in its first estate, the basis o...
-Recipe For Cooking Bisque Of Lobster
2 pound lobster. 1 quart of milk. 1/4 cup of butter. 1/4 cup of flour. 1 pint of light stock or water (liquor in which a fowl has been cooked). Cut the tender portions of the claws into small cubes...
-Recipe For Cooking Bisque Of Oyster Soup
1 quart of oysters. 1/2 an onion. 1 teaspoonful of curry powder. 1 teaspoonful of salt. 1/2 teaspoonful of paprika. 3 tablespoonfuls of cornstarch. Hot milk or cream as desired. 3 tablespoonfuls of bu...
-Recipe For Cooking Mock Bisque Soup
1 can or quart of tomatoes. 1 tablespoonful of sugar. 1/2 cup of butter. 1/2 cup of flour. 1 quart of milk. Salt and pepper. 1/4 teaspoonful of soda, if desired. Cook the tomatoes and sugar fifteen...
-Recipe For Cooking Gumbo Soup
From Fresh Okra Pods 3 tablespoonfuls of lard. 1/2 small pod of red pepper. 3 or 4 ounces of ham. 1/2 bay leaf. 1 fowl (about 4 pounds). 2 sprigs of thyme. 1 quart of green okra pods. Boiled rice. ...
-Recipe For Cooking Brunswick Stew (Virginia)
1 gallon of hot water. 4 onions. 1 large chicken or 2 small chickens. 8 ears of corn. 1 cup of butter. 1 1/2 pints of tomato. 1 cup of bread crumbs. 2 slices of fat bacon. Salt and pepper. Into a s...
-Chowders
Chowders belong to a class of soups or perhaps stews often designated hodgepodge. They are supposed to have been first made by the fisher-folk of Brittany. Each brought his offering to the chaudière...
-Recipes For Making Fish Chowders
Fish Chowder Recipe, Boston Style 3 to 4 pounds of fish. 3 cups of milk. 1/4 pound of salt pork (scant). 1/4 cup of butter. 1 small onion. Pepper. 1 quart of sliced potatoes. 10 or 12 hard water-cr...
-Recipe For Cooking Clam Chowder
Substitute a solid quart of clams for the fish, the other ingredients being the same as for fish chowder. Add a cup of cold water to the clams, pick over carefully, to remove bits of shell, strain the...
-Recipe For Cooking Corn Chowder
1 quart of fresh corn pulp or 1 cup, each, of cream and milk. 1 can of kornlet or canned corn. 1 sliced onion. 1 quart of sliced potatoes. 2 tablespoonfuls of butter. 1/4 pound of fat salt pork. 6 cra...
-Recipe For Cooking Sour Cherry Soup
From North Germany Stone a cup of sour cherries and reserve to serve in the soup. Stew the juice with a pint of cherries in a quart of water and press through a fine sieve. Heat to the boiling poin...
-Recipe For Cooking Wine Of Sago Soup
Dilute the desired amount of claret with an equal amount of cold water and sweeten to taste. Serve in cups, adding to each cup a few grains of sago, cooked in water and cooled, and two or three Pie...
-Recipes For Making Garnishes For Soups
In serving a soup with a garnish, have the soup in the tureen, and the garnish, covered with a few spoonfuls of soup to keep it moist, in a vegetable dish. Then when a ladle of soup - a cup of soup is...
-Recipes For Making Garnishes For Soups. Part 2
Chestnut Timbale Recipe For Consomme 1/2 cup of chestnut purée. 1/2 cup of cream.The yolk of six eggs. A few grains of mace and salt. Beat the yolks slightly and add to the other ingredients; po...
-Recipes For Making Garnishes For Soups. Part 3
Quenelles For Consomme Recipe 4 ounces of panada (1/2 cup). 1 egg. 8 ounces of uncooked chicken, veal, game pulp (1 cup). 1 tablespoonful of cream or white sauce. 2 tablespoonfuls of butter. Salt a...
-Part 2. Chapter 7. Sauces
On devient cuisinier, on devient rôtisseur, on nait saucier. - Briixat-Savarin. This epigram of a famous French epicure, and our one-time Boston orchestra player, translated into English means...
-Recipes For Making Sauces Thickened With Roux
Simple Sauces All simple sauces are produced from roux, white, or blond, or brown, salt, and pepper, and liquid, either cream, milk, water or stock. Roux For Sauces Roux, used to give bod...
-Recipes For Making Sauces Thickened With Roux. Continued
Bechamel Recipe Make a velouté sauce, using equal quantities of chicken stock and cream as the liquid. If the chicken stock has not been flavored with vegetables, etc., fry a generous tablespoonful...
-Recipe For Cooking Curry Sauce
1/4 cup of butter. 2 tablespoonfuls of chopped onion. 1/4 cup of flour. 2 cups of milk or 1 cup of milk and 1 cup of white stock. 2 tablespoonfuls of curry powder. 1/2 teaspoonful of salt. 2 tablespoo...
-Recipes For Cooking Butter Sauces
Butter Sauce Recipe (Drawn Or Melted Butter) 1/3 cup of butter. 1/4 teaspoonful of salt. 2 tablespoonfuls of flour. 1/4 teaspoonful of pepper. 1 cup of water. Use half the butter with the flour ...
-Recipes For Cooking Brown Sauces
Brown Sauce Recipe 3 tablespoonfuls of butter. 1/4 teaspoonful of salt. 2 tablespoonfuls of flour. 1/4 teaspoonful of pepper. 1 cup of brown stock. Prepare a brown roux, being careful not to bur...
-Referring To Sauces
Butter and other fats when heated attain a high degree of temperature and in them starchy materials are cooked very quickly; but fats at a high temperature undergo certain changes that render them dif...
-Recipes For Making Fine Sauces
Under the name of fine sauces, the two fundamental French sauces are to be noted. There are two points wherein these sauces differ from the simple white and brown sauces, that are the fundamental sauc...
-Recipe For Cooking Glaze
Meat, game, or fish glaze is added to certain fine sauces to finish them; glaze is also much used to give a glossy, shiny appearance to joints, baked fish and entrées. A meat glaze is used for baked s...
-Recipes For Cooking Sauces Thickened With Eggs
(Hot Sauces) Hollandaise Sauce Recipe (For Boiled Or Baked Fish, Fish Timbales, Asparagus, Cauliflower, Etc.) 1/2 cup of butter. A few grains of cayenne. Yolks of two to four eggs. 1/2 cu...
-Recipes For Cooking Cold Sauces. Mayonnaise Sauce
(For Salads And Cold Meats) A few grains of cayenne or paprika. 1 pint of olive oil. 1/2 teaspoonful of salt. 2 tablespoonfuls of lemon juice. The yolks of two raw eggs. 2 tablespoonfuls of vinegar...
-Recipe For Cooked Sauce For Chicken Salad
(Mrs. Arms, Ohio ) 1/2 cup of well-reduced chicken stock. 1/2 teaspoonful of paprika. 1/2 cup of vinegar. Yolks of five eggs. 1/4 cup of mixed mustard. 1/2 cup of oil. 1 teaspoonful of salt. 1/2 cu...
-Recipe For Cooked Salad Dressing
(Annie P. Doughty, Boston) 1 tablespoonful of mustard. 1 cup of vinegar. 1/4 cup of sugar. 1 cup of sweet or sour cream. 1/4 cup of butter. 3 beaten eggs. 1 teaspoonful of salt. A few grains of cay...
-Recipe For Cooking Roquefort Salad Dressing
Put about two ounces (quarter of a cup) of Roquefort cheese in a bowl and with a new wooden spoon (an apple-tree or olive-wood spoon is appropriate for dining-room use) work the cheese to a cream, the...
-Recipes For Cooking Various Sauces
Recipe For Making Prussian Sauce Mrs. Wheelock, Minneapolis (For Hot And Cold Meats) 1/2 cup of sugar. 1/2 cup of German prepared mustard. 1/2 cup of butter. 1/2 cup of yolks of eggs. 1/2 cup of...
-Recipes For Cooking Horseradish Sauces
Horseradish Sauce Recipe (For Roast And Boiled Beef, Etc.) To the recipe for bread sauce add half cup of fresh-grated horseradish just before removing from the fire. Horseradish Sauce Recipe...
-Recipes For Cooking Apple Sauce
Chantilly Apple Sauce With Horseradish Recipe (For Ducks And Geese, Particularly Young Ducks And Goslings) Cook a pound (five apples of medium size) of apples, cored and quartered, with a very l...
-Recipes For Making Butters
Maître D'Hôtel Butter Recipe (For Broiled Meats Or Fish) Cream one fourth cup of butter; add half a teaspoonful of salt, a dash of pepper, half tablespoonful of fine-chopped parsley, and three f...
-Part 2. Chapter 8. Complex Meat and Fish Dishes
Entrees, Rechauffes, etc. An entrée is a dish served at dinner or luncheon between the regular courses. Some entrées are served hot and others, from preference, cold or iced. As entrées are served ...
-1. Salpicon Or Chopped Mixtures Served Plain Or In Borders, Etc
These mixtures (see Salpicon, Chapter IV) may be prepared of one or several kinds of meat. In addition, a few bits of cooked ham or bacon, also calves', lambs' or chickens' liver may be included at di...
-Recipe For Cooking Turkey Rechauffe
With pastry bag and rose-tube, fashion potato roses around the inside of a dish that will stand the heat of the oven. Use hot potato, either duchess or plain mashed. Brush over the potato with an egg ...
-Recipe For Cooking Mutton Rechauffe - Creole Style
1 tablespoonful of chopped green pepper. Salt. A grating of horseradish. 1 tablespoonful of chopped onion. 1/2 teaspoonful of lemon juice. 3 tablespoonfuls of butter. 1 1/2 cups of cooked mutton cut i...
-Recipe For Cooking Creamed Corned Beef Au Gratin
2 cups of cold corned beef, cut in cubes. 1/4 cup of flour. 2 cups of milk. 2 slices of onion. Paprika to taste. 1 cup of celery leaves or coarse stalks cut in pieces. 1/2 cup of cracker crumbs. 2...
-Recipe For Cooking Calf's Head Or Mock Terrapin
(Ellen M. Chandler) Calf's head and brains. 1 cup of cream. Black and cayenne pepper. 1/2 cup of butter. 3 blades of mace. 4 tablespoonfuls of flour. 4 eggs (hard boiled). 1 cup of sherry wine. 1 c...
-Recipe For Cooking Meat Rechauffe With Curry And Turkish Pilaf
1/4 cup of butter. 1 1/2 cups of stock. 2 slices of onion. 1/2 cup of almond milk. 1 clove of garlic. 3 tablespoonfuls of currant jelly. 1/4 cup of flour. 1 tablespoonful of lemon juice. 2 tablespoonf...
-Recipe For Cooking Mutton Rechauffe With Macaroni
3/4 cup of macaroni. 1 pint, generous measure, of tomato sauce. 1 pint of cold Iamb or mutton in slices. 1/3 cup of butter. 1 cup of cracker crumbs. Use the trimmings and bones in making stock for ...
-Recipe For Cooking Haricot Or Ragout Of Mutton (Uncooked Meat)
3 pounds of mutton (neck or breast). 1 sprig of thyme. 2 ounces (1/4 cup) of butter. A bay leaf. 2 tablespoonfuls of flour. 1 clove. 1 clove of garlic. Potatoes. 1 onion. Salt. 4 sprigs of parsley. ...
-2. Salpicon Or Chopped Mixtures, Cooled Then Fried, Protected By Crumbs Or Batter, Etc
Croquettes The object to be desired in croquette mixtures, besides flavor, is a consistency of such firmness as will allow the shaping of the mixture easily when cold, and yet will insure a soft an...
-Recipe For Cooking Chicken And Sweetbread Croquettes
1/2 cup of cream. 1/4 cup of butter. 1 egg. 1/2 cup of flour. Salt and paprika. 1 cup of milk or 1 cup of chicken stock seasoned with vegetables and herbs. 1 teaspoonful of lemon juice. 1 pair of swe...
-Macaroni, Celery, Asparagus-Tips, Cauliflower, Mushroom, And Green Pea Croquettes
The above are among the vegetables most successfully served in croquettes; all should be perfectly cooked and drained. The macaroni, celery, mushrooms, and cauliflower are to be cut into small bits, t...
-Recipe For Cooking Chicken Cutlets - Parker House Style
Prepare a croquette mixture, using the formula given for chicken and sweetbread croquettes, but omitting the sweetbreads at choice. Form the chilled mixture into cutlet shapes, dip into a yolk of ...
-Recipe For Cooking Rissoles
Rissoles are made by enclosing a croquette mixture in pastry and, after brushing the surface with beaten egg, frying in deep fat. Occasionally rissoles are baked instead of fried. The paste is prefera...
-Recipe For Cooking Kromeskis
Kromeskis are made by enclosing an oyster in a piece of bacon, or a croquette mixture, or even a solid piece of meat with a little forcemeat or stuffing, in pork caul, then dipping in batter and fryin...
-3. Souffles, Mousses, Cream And Quenelle Forcemeats
This division of made dishes has a counterpart in a similar division in sweet dishes, and, also, in vegetable dishes. The directions given here for the preparation of meat and fish dishes will suffice...
-Recipes For Cooking Souffles
Soufflés are the lightest form of made dishes: lightness is produced by the expansion of air when heated, the air being incorporated into eggs by beating. In a soufflé, pure and simple, nothing is ...
-Forcemeat
Forcemeat is used in many of the choicest entrées. It is used either alone or in combination with salpicon. When used alone it may be cooked in a border or cylindrical mould, in individual timbale mou...
-Recipe For Cooking Chicken Cream Forcemeat (Ranhofer)
1/2 pound of chicken (white meat). 1 pint of whipped cream or 1/3 pint of double cream, whipped. 5 ounces of butter (1/2 cup and 2 tablespoonfuls). Salt. 1 whole egg and 4 yolks of eggs or 4 whites of...
-Recipes For Cooking Quenelle Forcemeat
Shells Of Chicken Forcemeat With Quenelles Quenelle Forcemeat Recipe (Mallock) 8 oz. (1 cup) of meat or fish purée. 1 egg. 4 oz. (1/2 cup) of flour panada. 1 tablespoonful of cream. 1 oz...
-Recipes For Cooking Flour And Bread Panda
Flour Panada Recipe 2 tablespoonfuls of butter. Few grains of salt. 1/2 cup of boiling water. 1 egg. 1/2 cup of flour. (Makes 1 cup of panada.) Melt the butter in the boiling water; when again b...
-How To Mould And Cook Forcemeats
Butter the mould very thoroughly, ornament, if desired, with pieces of truffle, red beef tongue, half-cooked carrot, chopped ham, parsley, truffles, or sifted yolk of egg, or lobster coral, as is appr...
-Recipes For Cooking Chicken Timbales
Chicken Timbales Recipe Fill the individual timbale moulds, decorated with diamond or crescent-shaped bits of truffle, with any of the chicken forcemeats, and poach as directed. Serve with mushroom...
-Recipe For Cooking Chicken Timbales. Cooked Meat
(Mrs. Elliott Russell, Boston) 1 pint of cold cooked chicken chopped fine. 1 tablespoonful of chopped parsley. 2 tablespoonfuls of butter. Salt and pepper. 2 tablespoonfuls of bread crumbs. 2 eggs,...
-Recipe For Cooking Shells Of Chicken Or Fish Forcemeat
Press the forcemeat into well-buttered shells sprinkled with fine-chopped parsley, ham or truffles, for chicken, olives, pickles, capers or lobster coral, for fish forcemeats. Set the shells on severa...
-Recipe For Cooking Chickens Legs As Cutlets With Olives
Remove the tendons and bones from the legs of six young chickens, retaining, however, an inch and a half of the drumstick nearest the foot; season inside with salt, pepper, and fine herbs, then stuff ...
-Recipe For Cooking Cutlets Of Beef Forcemeat And Macaroni Ragout
1/2 lb. of raw lean fillet of beef. 2 tablespoonfuls of butter. 1/4 lb. of lean cooked ham or pickled tongue. 1/2 teaspoonful of salt. 1/2 teaspoonful of paprika. 4 ounces of panada. 3 raw eggs. 2...
-Recipe For Cooking Supreme Of Beef Tenderloin
(Adolphe Meyer) 1 pound of beef tenderloin. 1 whole egg. 1 1/4 cups of panada. Nutmeg, salt, paprika. 1 1/4 cups of butter. 1 cup of brown sauce. 1 cup of well-reduced brown sauce. Marrow. Mushroom...
-Recipe For Cooking Supreme Of Chicken
(MISS WILLIAMS, BOSTON) Breast of one raw chicken (1 cup). 1 pint of cream. 4 eggs. Salt and pepper. Chop the chicken breast fine in a meat chopper; add an egg and beat until smooth, then add th...
-Recipe For Cooking Roman Pudding
Line a buttered mould with boiled macaroni. The large fluted macaroni, cut in rings and strips, gives an ornamental mould. Cook one fourth cup of bread crumbs in three fourths cup of milk; add two tab...
-Recipes For Cooking Mousse Or Mousseline
Mousse Or Mousseline Recipe The form of forcemeat called mousse is made very delicate by the use of a large quantity of whipped cream. On account of its delicacy it is usually cooked in small mould...
-4. Hot Dishes Composed Of Small Pieces Of Solid Meat As Boned Cutlets And Supremes
This class of meat and fish dishes calls for neatness and accuracy in treatment. To insure success one should possess accuracy of eye and a steady hand combined with experience. The dealer is usually ...
-Recipes For Cooking Fillet Of Beef
Fillet Of Beef Recipe The fillet of beef is cut into individual fillets, crosswise the grain of the meat into grenadins, minions, noisettes, paupiettes, etc. In trimming the fillet, before cutting ...
-Recipe For Cooking Grenadins Of Tenderloin, Beaumarchais Style
Cut lengthwise from a well-trimmed tenderloin of beef half-heart-shaped pieces, five by two and one half inches, and half an inch thick. Beat these lightly with a web cutlet bat, and with a sharp knif...
-Recipes For Cooking Minions Of Beef
Minions Of Beef Tenderloin Recipe Cut a well-trimmed fillet of beef into slices, each weighing about five ounces; with a wet cutlet bat or bread knife beat them lightly to the same thickness, then ...
-Recipe For Cooking Paupiettes Of Beef Tenderloin
From a well-trimmed tenderloin cut lengthwise slices five by two and one fourth inches and less than one fourth an inch in thickness; beat lightly and trim evenly; season with salt, pepper, and mace, ...
-Best End Of The Loin Of Lamb, Etc
This piece of meat corresponds to that part of the sirloin of beef in which the tenderloin is found. When this cut is to be served, either in hot or cold dishes, separated into uniform pieces free fro...
-Recipe For Cooking Veal Rolls A La Jardiniere
Cut veal from the leg in very thin slices. With a wooden mallet pound the slices to one fourth an inch in thickness, cut in pieces three by five inches, and chop the trimmings with one eighth as much ...
-Recipes For Cooking Fillets Of Chicken
Fillets Of Chicken Or Game The fowl from which fillets are to be taken needs be plump and full-grown but young. Fillets Of Chicken, Plain Lay the fillets, all cut the size of the small fi...
-Recipe For Cooking Fillets Of Chicken With Tongue Escallops
Cut the large fillets of one or two plump chickens into fillets, the shape and size of the small fillet, and cook as above. Poach a ring of chicken quenelle forcemeat in a narrow border mould, concave...
-Recipe For Cooking Fillets Of Chicken With Forcemeat
(An Entree Made From One Chicken To Serve Eight) Remove the fillets with care, to avoid separating the mignon and large fillets. Cut each side lengthwise into four fillets; bat each to a uniform th...
-Recipe For Cooking Fillets Of Chicken With Mushrooms
Remove the fillets from two chickens, separating them into large and mignon fillets; remove the membrane from the large fillets and the tendons from the mignon or small fillets and trim neatly. Cut tr...
-Recipes For Cooking With Batter
Cold Cooked Meat Fried In Batter Recipe Tender, cold cooked meat of any kind may be trimmed into pieces of uniform shape and size, dipped in Villeroi sauce, and when cold egg-and-bread-crumbed and ...
-Recipe For Cooking Fritter Cases - Swedish Timbale Cases - For Salpicon Mixtures
Plain and fluted irons of various shapes, mounted on a long handle, are used for shaping Swedish timbale cases. To use, dip the iron into the hot fat, let stand two or three minutes, then drain and di...
-5. Cold Entrees. Aspic Jelly
Aspic Jelly Aspic is a transparent jelly made of stock or standard broth clarified and variously flavored. Consommé gives a foundation for one of the best of aspic jellies, but any of the standard ...
-Recipe For Cooking Aspic Jelly With Beef Extract
1/4 cup of chopped onion. 2 sprigs of parsley. 1/4 cup of chopped carrot. 3 tablespoanfuls of tarragon vinegar. 2 tablespoonfuls of butter. 1 quart of water. 2 stalks of celery. 3 teaspoonfuls of beef...
-Ways Of Using Aspic Jelly
Aspic jelly may be: 1. Cut into separate or distinct pieces, either fine or coarse, called chopped aspic. These may be used to surround a dish of cold meat cut in slices, or piled like a rosette on...
-How To Mould Aspic Jelly
For use in the first two ways, turn the liquid when cold, but before it begins to set, into perfectly clean and chilled pans of a size the required thickness demands. Always be careful that any dish c...
-Recipes For Cooking Tomato Jelly
Tomato jelly is not a clear, transparent, sparkling jelly like aspic; but it looks and tastes well and is easily made. Being opaque, it is used as a garnish rather than as a vehicle for holding other ...
-Recipe For Cooking Tongue Moulded In Aspic Jelly
For this dish a fresh tongue may be used, but a pickled tongue is preferable. Boil or braise the tongue until very tender. Remove the skin and return the tongue to the liquid in which it was cooke...
-Recipe For Cooking Timbales Of Ham In Chicken Aspic
Pound two cups of boiled ham, chopped fine in a meat cutter, and four tablespoonfuls of mayonnaise dressing to a smooth paste; gradually stir into this a cup and a quarter of chicken aspic, just o...
-Recipe For Cooking Boned Quails In Aspic Jelly
6 boned quails. 2 ounces of foie gras. 1 cup of cooked chicken breast or meat from quails. 1/2 cup of tomato sauce. 1 cup of liquid aspic. 6 mushrooms. Wipe the boned quails inside and out, and put...
-Recipe For Cooking Cold Souffle Of Chicken And Tongue
1 cup of liquid aspic. 1 cup of double cream. 1/2 cup of tomato purée. 1/2 cup of chopped (cooked) chicken. 1 tablespoonful of tarragon vinegar. 1/2 cup of chopped (cooked) pickled tongue. Salt and pe...
-Recipe For Cooking Cream Of Chicken Glace
1 cup of double cream. Salt, paprika and celery pepper. 1/2 cup of chicken aspic. 1 cup of cooked chicken breast cut in cubes. Have the chicken breast cut into one fourth inch cubes. Add the season...
-Chaudfroids
The pleasing appearance of a chaudfroid depends entirely upon the perfect shape of the article selected and the smoothness with which its surface is masked. In the recipe for chaudfroid sauce, softene...
-Recipe For Cooking Chaudfroid Of Tongue With Cubes Of Aspic Jelly
Cut out the thick portion of a cold cooked and trimmed tongue, leaving a thin strip at the bottom to hold the rest in shape. Cut the portion in thin slices and return to its original place in the ...
-Recipe For Cooking Chaudfroid Of Supreme Of Chicken
Prepare and cook a dozen fillets of chicken, plain. Set to press under a weight and when cold trim them neatly and cover with tomato chaudfroid sauce; when the sauce has set, decorate one half of th...
-Recipe For Cooking Chaudfroid Of Lamb Or Mutton Chops
Have the chops cut of uniform thickness. If the chop bones are not to be retained, use the best end of the loin dressed . If the chop bone be retained, the chops will be too thick for this purpose u...
-Recipe For Cooking Chaudfroid Of Sweetbreads
Cut the parboiled and cooled sweetbreads into halves and cover with chaudfroid sauce. Decorate the sauce with bits of truffle and white of hard-boiled egg. When the sauce with decoration is set, bru...
-Part 2. Chapter 9. Vegetables And How To Cook Them
Average Chemical Composition Of Vegetables Refuse Water Protein Fat Carbohydrates Ash Fuel val Per Per Per Per Per Per per lb. ...
-Use Of Salt In Boiling Vegetables
Salt is added to vegetables for savor and, in some cases, to help retain the color of green-colored vegetables, as spinach, peas, asparagus, etc. Salt tends to draw out the juices and toughen fibre. C...
-How To Steam Vegetables
Vegetables from which the liquid is to be drained may be more satisfactorily cooked by steaming than by boiling. This is especially true of squash and vegetables belonging to the cabbage family. As ra...
-How To Prepare Canned Vegetables
It is well to remember that all canned goods are better if the cans be opened some little time before using, that the contents may come in contact with a fresh supply of oxygen. It is needless to add,...
-Recipes For Cooking Potatoes
Potatoes Recipe (Strong Juiced) Select ripe new potatoes and scrub them until the outer skin is removed; boil quickly in boiling salted water, drain perfectly dry and dust lightly with salt from th...
-Recipes For Cooking Potatoes. Continued
Broiled Potatoes Recipe 2 Halve lengthwise cold boiled potatoes, white or sweet; salt them lightly, then dip in melted butter, turning them so as to cover all sides with the butter. Then dispose th...
-Recipes For Cooking Duchess Potatoes
To about a pint of hot riced potatoes add two tablespoonfuls of butter, half a teaspoonful of salt, the beaten yolks of three eggs, and enough hot cream or milk to let the mixture pass easily through ...
-Recipes For Cooking Sweet Potatoes
Sweet Potatoes, Southern Style Recipe Into a large flat-bottomed saucepan put one fourth cup of butter and two tablespoonfuls of sugar. When hot lay in raw sweet potatoes, pared and cut in halves l...
-Recipes For Cooking Delmonico Potatoes
Delmonico Potatoes Recipe Chop cold boiled potatoes into bits the size of peas; make a white sauce and stir the chopped potato into it, using a generous cupful of potato to each cup of sauce. Pour ...
-Recipe For Cooking Saratoga And Bernhardt Potatoes
With the proper utensils cut pared potatoes into uniform thin slices and curls. Let stand in ice water two hours or more, changing the water once or twice. When ready to cook, fry a few slices at a ti...
-Recipes For Cooking Baked Potatoes
Potatoes Baked With Cheese Recipe (Germany) 4 large cold boiled potatoes. 4 eggs. 1 pint of cream. 3 ounces of cheese. Salt and paprika. Cut the potatoes into thin slices and arrange in layers i...
-Recipes For Cooking Hashed Potatoes
White Hashed Potatoes Recipe Butter an omelet pan and put into it cold boiled potatoes chopped rather fine; sprinkle with a little salt, scatter bits of butter over the top, and pour over a little ...
-Recipe For Cooking Potato Nests
Fill the space between the wire baskets made for this purpose with raw potatoes, shredded or sliced, and fry one at a time in not fat until tender and browned. Remove from the basket and drain on soft...
-Recipe For Cooking French Fried Potatoes
Scrub and pare the potatoes and cut in eighths, lengthwise; let stand in water until all are ready, then dry between towels as they are fried. Fry in a basket and but few at a time. Drain on soft pape...
-Recipe For Cooking Steamed Squash Au Gratin
Steam or boil a small Hubbard squash, cut in halves, until tender. Let dry on the back of the range, then remove from the shell and pass through a squash strainer. Add two tablespoonfuls of butter, on...
-Recipe For Cooking Summer Squash Stuffed With Shrimp
Creole Recipe. Mrs. Harris, Of New Orleans Take half-grown squash and simmer whole in water ten minutes. Cut them in halves, if small, in quarters, if large. Scrape out the interior, leaving the sh...
-Recipes For Cooking Cauliflower
Cauliflower Recipe (Strong Juiced) Trim off the outside leaves and cut the stalk even with the edible portion, to stand level. Let stand, head downward, in cold salted water half an hour to draw ou...
-Recipe For Cooking Cauliflower With Mushrooms (Vegetable Entree)
Steam the cauliflower, prepared in the usual manner, until tender, separate into flowerets, and dispose each on a round of buttered toast; chop six mushroom caps and sauté five minutes in three tables...
-Recipe For Cooking Fried Cauliflower
Clean and separate a cauliflower into its flowerets, and trim the stalks to a point. Let cook five minutes in boiling water; drain and let cook again in fresh boiling water until tender, adding a leve...
-Recipes For Cooking Cabbage
Cabbage Recipe (Strong Juiced) Remove the bruised outside leaves, and cut in halves or quarters; cut out the hard centre; soak in salt and water. Cook in the same manner as cauliflower, either stea...
-Recipes For Cooking Onions
Onions Recipe (Strong Juiced) Unless the onions be very mild or young, when boiling change the water two or three times, replenishing each time with cold water and draining, when the boiling point ...
-Recipes For Cooking Turnips
Turnip Charlotte Recipe (Turnips, Strong Juicep) Cook slices of carrots and turnips one fourth an inch thick until tender, drain and use them to line a buttered charlotte mould. Boil white turnips ...
-Recipe For Cooking Beets
Wash beets carefully to avoid breaking the skin and so loss of color while boiling. Boil rapidly until tender. New beets will cook in one or two hours. Old beets can hardly be cooked enough. When tend...
-Recipes For Cooking String Beans
String Beans Recipe Remove all the strings from the beans. Lay several pods together on a meat board and cut all at once into Small pieces of equal length, cutting straight across or diagonally. Co...
-Recipe For Cooking Flageolets
French beans (flageolets) come to us dried and canned. The cost of the dried bean is about thirty-five cents per pound; one fourth a pound is enough for a family of five, at a meal where some other su...
-How To Cook Asparagus
In its native habitat, on the shores of the Mediterranean, asparagus sends up its delicate shoots twice in the year; but, cultivated in our colder clime, this wild seashore plant has a short season. O...
-Recipe For Cooking Asparagus En Branches
Scrape the coarse scales from the branches, cut in equal lengths and tie in bunches. Cook the asparagus in a small quantity of water, drain and dispose on a well toasted and buttered slice of bread. R...
-Recipe For Cooking Asparagus Patties
Make a sauce of three level tablespoonfuls, each, of butter and flour, and half a cup, each, of chicken broth, cream, and the water in which a bunch of asparagus has been boiled. Add the beaten yolks ...
-Recipe For Cooking Asparagus, Spanish Style
Cook the asparagus tied in a bunch, the tips out of the water, or cut the tender portion in small pieces, put all but the tips over the fire to cook and when partly cooked add the tips. Drain the aspa...
-Recipe For Cooking Boiled Asparagus, Mousseline Sauce
Prepare and cook as usual. When tender drain, and serve on a slice of toast, pouring the sauce over the asparagus. Surround with fanciful shaped bits of bread, sautéd in butter. For the sauce beat two...
-Recipe For Cooking Asparagus Baked With Cheese
1 bunch of asparagus. 1 cup of asparagus stock. 3 tablespoonfuls of butter. 1/2 cup of cream. 3 tablespoonfuls of flour. The yolks of two eggs. 1/4 teaspoonful of salt. Grated Parmesan cheese. 1 cup o...
-Recipes For Cooking Spinach
Spinach Recipe Spinach, which is quickly and easily grown, is in the market at all seasons of the year except a short time in midsummer and midwinter. When young the stems may be retained, but if a...
-Recipe For Cooking Spinach Balls
(Adapted From Golden Age Cook Book) Melt two tablespoonfuls of butter. Add two tablespoonfuls of flour and half a teaspoonful of sugar. When blended, add a tablespoonful of cream and three fourth...
-Recipes For Cooking Celery
Celery With Sauce Recipe Trim away the outside leaves of three heads of celery, cut the roots to a point and trim off the tops of the stalks, leaving the heads six inches in length; wash and blanch...
-Recipes For Cooking Peas
Peas Recipe (Sweet Juiced) If the pods are clean and fresh, cook part of them with water to cover half an hour. Strain the water through a cheesecloth, reheat and use as the liquid in which to cook...
-Recipes For Cooking Corn
Sweet Corn Recipe Corn on the cob is thought to be sweeter and better flavored, if it be cooked without disturbing the husk; but, as the removal of the silk and husk is convenient after cooking, it...
-Recipe For Cooking Succotash
Scrape, wash, and score in quarter-inch slices a quarter of a pound of salt pork. Cover with boiling water and let simmer five or six hours, or until nearly tender. Add one pint of fresh-shelled lima ...
-Recipes For Cooking Parsnips
Parsnips Recipe Parsnips are at their best in the spring (the sweet flavor developed in the ground through the winter being entirely wanting in the fall). To prepare, wash and scrape until clean an...
-Recipes For Cooking Tomatoes
Stewed Tomatoes Recipe Use either fresh or canned tomatoes. If fresh tomatoes are at hand, dip them into boiling water a moment to remove the skins. Cut them in slices and stew in an agate-ware or ...
-Recipe For Cooking Stuffed Tomatoes A La Sicilienne
Select a dozen smooth tomatoes of same size. Remove a round piece about an inch in diameter from the stem end of each. Remove the seeds and pulp, to leave a shell, and chop the pulp fine. Put into a s...
-Recipe For Cooking Stuffed Tomatoes A La Caroline
Select a dozen round tomatoes of the same size. Remove a piece about an inch in diameter from the blossom end of each and take out the seeds. Cook a cup of rice in a quart of well-seasoned broth, with...
-Recipe For Cooking Salsify
This vegetable is usually scraped before cooking, and much care is necessary - soaking and cooking in acidulated water, etc.- to keep it from discoloring. A better plan would be to scrub the roots car...
-Recipes For Cooking Okra
Okra Recipe Procure young and tender pods (see Okra Soup) and cut off both ends to make the pods uniform length (about two inches). Blanch the pods, then lay them in a saucepan, add hot stock just ...
-Mushrooms
For centuries epicures have sung the praises of mushrooms as an article of food and devised choice recipes for their preparation. But it was left to the present generation to call them the beefsteak ...
-Preparation Of Mushrooms For Cooking
Trim off the earthy end of the stalk, and wipe the cap with a damp cloth (avoid washing when possible, as soaking in water tends to destroy the flavor). If the skin be tough, remove by peeling. The st...
-Recipes For Cooking Mushrooms
Stewed Mushrooms Recipe Sauté the peeled caps, broken in pieces if large, in a little hot butter; add thin cream enough to rather more than half cover, cover the saucepan and let simmer very gently...
-Recipe For Cooking Scalloped Mushrooms
Peel the mushrooms and break them into pieces. If it be desired to serve them very white, throw the pieces, sprinkled with lemon juice, into boiling water; allow them to stand two or three minutes, th...
-Recipe For Cooking Mushroom Croquettes
(Annie P. Doughty, Boston) Clean and peel half a pound of mushrooms, chop the stems and peelings and simmer twenty minutes in milk or white stock to cover; strain through a cheesecloth and reserve ...
-Recipe For Cooking Mushrooms And Calves' Brains A La Poulette
Sauté a clove of garlic, cut fine, in two tablespoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, and one fourth cup of flour and sauté until well browned. Then add one f...
-Recipe For Cooking Tomatoes Stuffed With Mushrooms
Wipe firm, ripe tomatoes; cut a thin slice from the stem end and with a teaspoon scoop out the seeds; sprinkle the insides with salt, invert, and let stand to drain half an hour. Cook together three m...
-Recipe For Cooking Mushrooms With Macaroni And Kidneys
Boil and blanch half a pound of macaroni; return to the saucepan and add one fourth cup, each, of butter and grated cheese (preferably Parmesan). Toss together and dispose in a circle in the serving-d...
-Recipe For Cooking Pimentos Stuffed With Mushrooms
Line buttered dariole moulds with pimentos. Wipe carefully half a cup of mushrooms; peel the caps, cut in small pieces and chop the stems fine; sauté in one tablespoonful of butter together with half ...
-4 Vegetable Recipes
Eggplant Recipe Remove the skin and cut the plant into slices, one fourth an inch thick. If wilted freshen in cold water before slicing. Dip in fritter batter and sauté or fry in deep fat. Drain on...
-Part 2. Chapter 10. Cooking Cereals, Rice And Macaroni
Average Chemical Composition of Starchy Foods Water Protein Fat Carbohydrates Ash Fuel val Per Per Per Per Per per lb. Cent. Cen...
-Breakfast Cereals
Steam-cooked cereals can be eaten without much time being given to their preparation and in consequence their consumption is enormous. Many children are permitted, morning after morning, to make a ful...
-How To Cook Cereals
Breakfast cereals may be boiled or dry-steamed, i.e., cooked in a double-boiler; the latter method requires longer time in cooking, but it is usually preferred, as less attention is demanded. A supply...
-How To Serve Cereals
The various cereals have distinctive yet delicate flavors of their own that are usually enjoyed, but occasionally, for the sake of variety, fruit flavors may be added. Sweet fruits would be indicated....
-Making Baltimore Samp With Cream Sauce
Baltimore samp is made of white corn. It is very much coarser than grits or fine hominy. Cover the samp with boiling water, let boil five or six minutes, then drain and rinse. Cover again with boiling...
-Recipe For Cooking Cornmeal Relish
Stir one cup of cornmeal mixed with one cup of milk into two cups and a half of boiling water, to which a teaspoonful of salt has been added; stir constantly until the mush boils, then, occasionally, ...
-Recipe For Cooking Gnocchi Au Gratin
6 ounces (1 cup) of hominy or Indian meal. White sauce. Grated cheese. 4 cups of milk. 1/2 cup of cracker crumbs. 1 1/2 tablespoonfuls of butter. 3 tablespoonfuls of melted butter. 1 teaspoonful of sa...
-Recipe For Cooking Omelet With Wheat-Germ Meal, Wheatlet, Cream Of Wheat, Etc
Into one cup and a fourth of boiling water, to which one fourth teaspoonful of salt has been added, stir two tablespoonfuls of wheat-germ meal. Stir and cook over the fire three or four minutes, then ...
-Recipe For Cooking Polenta
Polenta 2 cups of boiling water. 1 teaspoonful of salt. 1 cup of yellow corn flour. 2 tablespoonfuls of butter. 2 cups of cold water. 4 tablespoonfuls of grated cheese Mix the corn flour with th...
-Rice
On account of the small percentage of woody fibre, or cellulose, found in connection with the starch, rice may be classed as an easily digested food. There are many varieties of rice; some contain lit...
-How To Cook Rice
There are several ways of cooking rice, each of which has points of merit, at least, for those who advocate the method. As a rule rice-growing people prefer the rice grains less tender than do these o...
-8 Delicious Rice Recipes
Boiled Rice Recipe (Japanese Cook) Wash the rice thoroughly; cook, in four times as much water, directly over the fire. Use a tightly covered saucepan, that the moisture or steam may be absorbed by...
-Recipe For Cooking Risotto
1 cup of rice. 1 1/2 teaspoonful of salt. 2 tablespoonfuls of butter. Paprika. 1/2 an onion. 2 to 3 cups of stock or water. 1 cup of tomato pulp. 1/2 cup of grated cheese. Put the rice over the fir...
-Recipe For Cooking Savory Rice
Set a cup of rice over the fire in three pints of cold water, let come quickly to the boiling point, and boil five minutes, then drain through a colander, rinsing with cold water. Return to the fire w...
-Recipes For Making Rice Croquettes
Savory Rice Croquettes Recipe 1/2 cup of rice. A piece of red pepper. 1 cup of stock. 1 egg. 2 cups of tomatoes. 1/2 cup of grated cheese. A slice of onion. 1 tablespoonful of butter. A sprig of pa...
-Macaroni
The Italians are most skillful in preparing appetizing and economical dishes. The nutritive foodstuff which often forms the foundation of these is macaroni, made from a wheat flour rich in gluten. At ...
-Recipe For Cooking Macaroni Milanesi
Put one fourth cup of butter, or drippings, into the frying-pan and when melted sauté in it an onion, sliced thin, a stalk of celery, cut into cubes, and a sprig of parsley; stir, to keep from burning...
-Recipe For Cooking Macaroni A La Italienne
1/4 pound of macaroni. 1/4 teaspoonful of paprika. 2 tablespoonfuls of butter. 1/2 cup of brown stock. 2 tablespoonfuls of flour. 1/2 cup of tomato pulp, well reduced. 1/3 teaspoonful of salt. 1/4 to ...
-Recipes For Making Macaroni And Cheese
Moulded Macaroni And Cheese Recipe Cook three fourths cup of macaroni, broken in small pieces, in rapidly boiling salted water half an hour. Drain, then add a cup of milk, and cook until the milk i...
-Part 2. Chapter 11. Chafing Dish Cookery
The origin of the chafing dish dates back to the period of unwritten history. Its use was common at least two thousand years ago. Like the brazier, chafing dishes were once made of bronze and rested o...
-Regarding Rabbits
Any of the various forms of rabbit or rarebit, the bright and particular gem of the cook's repertoire for the chafing dish, may be made successfully, coming out smooth and delectable, provided only th...
-9 Delicious Chafing Dish Recipes
Shad Roe Creamed And Curried Recipe Cook the roe in salted, acidulated water; let the water simmer very gently, to avoid breaking the outside skin of the roe. Cut the roe in scallops or cubes, mari...
-Oyster Chafing Dish Recipes
Oysters In purchasing oysters for chafing dish, as for all cookery, if possible, see them taken from the shells. Oysters, in bulk, are usually treated with preservatives; and those who have looke...
-Creamed Chafing Dish Recipes
Creamed Dishes Recipe Eggs, oysters, lobsters, crabs, shrimps, fish, chicken or lamb, tongue, etc., peas, asparagus tips, etc., are the ingredients usually selected for these dishes. Make a white s...
-Scrambled Egg Chafing Dish Recipes
Scrambled Eggs With Anchovies Or Sardines Recipe Drain the anchovies or sardines, to free them from the oil of the can, then remove skin or scales and bones and pick the fillets into small pieces. ...
-Mutton Rechauffe Made In Chafing Dish
To a pint of thin slices of cold mutton, neatly trimmed, add the juice of half a lemon, a teaspoonful of onion juice, a tablespoonful of fine-chopped parsley, half a cup of cold stock (that in which t...
-Duck Chafing Dish Recipes
Salmi Of Duck With Green Peas Recipe Sauté three or four slices of bacon, cut in small squares, with a tablespoonful of fine-chopped young onions; when delicately colored, add one fourth cup of nut...
-Halibut And Lobster A La Hollandaise Chafing Dish Recipe
1 pound of raw halibut. 1/4 cup of butter. 1 two-pound lobster. The yolks of four eggs. Salt and paprika. 1 cup of hot water. The juice of half a lemon. Cut the fish in inch cubes and cook until te...
-Orange Omelet Chafing Dish Recipe
(Pauline Doughty) 5 eggs. 5 tablespoonfuls of powdered sugar. 5 tablespoonfuls of orange juice. A few grains of salt. The grated rind of one orange. Sliced oranges. Beat the yolks of the eggs un...
-Chocolate Souffle Chafing Dish Recipe
2 ounces of unsweetened chocolate. 1/2 teaspoonful of vanilla extract. 1/2 cup of granulated sugar. 2 eggs. 4 tablespoonfuls of hot water. 1/2 cup of cream. 1/4 teaspoonful of salt. 1/4 cup of milk. 1...
-Part 2. Chapter 12. Salads, Sandwiches and Hors d'Oeuvres
Salads And Salad Making Certain uncooked plants, fruits, and nuts, also cooked vegetables and meats, seasoned with condiments and dressed with oil, cream or butter slightly acidulated, constitute w...
-Part 2. Chapter 12. Salads, Sandwiches and Hors d'Oeuvres . Continued
Cleansing Salad Plants Too much care cannot be exercised in cleansing salad plants. First of all, cut off the earthy root, remove coarse or discolored leaves, and wash thoroughly; each leaf of lett...
-Recipe For Making French Dressing
(For Uncooked Or Cooked Vegetables And For Marinating Cooked Salad Materials) 1/2 teaspoonful of salt. 6 tablespoonfuls of oil. 1/4 teaspoonful of fresh ground pepper. 2 to 6 tablespoonfuls of lemo...
-Recipes For Making Endive Salads
Endive Salad Recipe If the endive be wilted, revive by setting the stalk in water (avoid wetting the leaves). Use the well-blanched leaves only; wipe these with a damp cloth. Just before servin...
-Recipes For Making Asparagus Salads
Asparagus Salad Recipe Asparagus alone or in combination with lettuce or cooked vegetables is served with French, mayonnaise or boiled dressing. It is good with cooked chicken or egg and mayonnaise...
-Recipes For Making Potato Salads
Potato Salad Recipe Drees one quart of cold, boiled potato balls, cut from raw potatoes, blanched and cooked until tender, in the order given, with half a teaspoonful of paprika, two teaspoonfuls o...
-Recipes For Making Tomato Salads
Tomato Salad Recipe Plunge small tomatoes, of similar size, in a wire basket, into boiling water. Remove at once, and cut out a circular piece around the stem of each. Remove the skins, and set asi...
-Recipes For Making Cabbage Salads
Cabbage Salad Recipe Cream one fourth cup of butter, and beat into it the yolk, then the white of an egg. Add, also, two tablespoonfuls of sugar and one fourth teaspoonful, each, of mustard, salt, ...
-Recipe For Making Cucumber Salad For Fish Course
With a handy slicer or fluted knife remove the outside rind from the cucumbers, cut in thin slices, and let stand in ice water to chill, retaining the slices in the order in which they were cut. W...
-Recipes For Making Cress Salads
Apple And Cress Salad Recipe (Normandy) Pare and cut four apples into short, match-shaped pieces. Dress with oil, vinegar or lemon juice, salt and paprika. Dress the leaves from a bunch of cress in...
-Recipe For Making French Bean Salad
Use flageolets, the dried, green beans imported from France. These beans are also put up in glass bottles, but the dried are less expensive and, probably, more wholesome. Soak in cold water several ho...
-Recipe For Making Okra Salad
Select young and tender okra pods; wash clean, then boil until tender; drain and set aside to cool. Cut in slices one fourth inch in thickness. If at hand, rub over the inside of the salad bowl with t...
-Recipes For Making Celery Salads
Cheese And Celery Salad Recipe Cut blanched celery stalks into small pieces; add half the bulk of Edam cheese broken or cut into bits; dress with French dressing; turn into a salad bowl, lined with...
-Recipes For Making Spinach Salads
Bird's Nest Salad Recipe Fashion small nests from cooked spinach, chopped and seasoned with salt, pepper, oil, and lemon juice. When cold arrange in the nests eggs of Neufchâtel cheese, flecked...
-Recipe For Making College Salad
(Maria W. Howard, Boston) 1 cup of Young America cheese. 3 pimentos cut in pieces. 3 Neufchâtel cheeses. Paprika. 10 olives cut in small pieces. Cream. Mix the cheese, olives, and pimentos. Seas...
-15 Recipes For Making Salads
Cauliflower And Beet Salad Recipe Dress flowerets of cold cooked cauliflower with oil, salt, pepper, and vinegar or lemon juice. Dress the shredded outside leaves of a head of lettuce, and a beet, ...
-15 Recipes For Making Salads. Continued
Oyster Salad In Ice Bowl Recipe Freeze three fourths inch of water in a large charlotte russe mould. Weight a smaller mould and set upon the centre of the ice. Fill the outer mould with water a...
-Recipe For Making Relishes And Hors D'Oeuvres
Materials For Hors D'Oeuvres Sardines, olives, anchovies, cheese, pate de foie gras, caviare, mustard, celery, etc. From time out of mind, as the prelude to an elaborate English or American ...
-Recipes For Making Oyster And Clam Cocktail
Oysters And Clams Recipe Raw oysters and clams are served on the deep half of the shell; these rest on plates of broken ice, or on a bed of ice on oyster plates devised for the purpose. A lengthwis...
-Recipe For Making Fresh Mushroom Cocktail
Allow six mushrooms (caps about an inch and a quarter in diameter) for each service. Shorten the stems, peel the caps and simmer in boiling water about fifteen minutes; add a little salt just before r...
-Recipe For Making Tomato Cocktail
Select small, smooth and very choice tomatoes. Peel and chili them. When about ready to serve cut them in quarters through the stem and blossom ends, then cut these quarters in halves or thirds to mak...
-Recipe For Making Cocktail Of Broiled Live Lobster
While broiled lobster is specified for this cocktail, the dish may be prepared from lobster steamed or boiled. Of course fresh-cooked lobster is preferable to canned, but choice canned lobster may be ...
-Recipe For Making Grape Fruit And White Grape Cocktail
Remove the sections of pulp from grape-fruit, cut in halves, keeping the pieces as whole as possible. Remove the skin from white grapes, cut each grape in halves, crosswise, and take out the seeds. Se...
-Recipes For Making Olive Hors D'Oeuvers
Olives Recipe Olives, served as a relish or hors d'oeuvre, should be very cold; if convenient, they may be arranged on a bed of ice. Stuffed Olives With Puree Recipe Have ready round crou...
-Recipes For Making Lobster Canapes
Lobster Canapes Recipe Cut out diamonds, hearts, or rounds of bread one fourth inch thick and two inches in diameter. Spread with butter, and brown in the oven. When cold, spread with a layer of g...
-Recipes For Making Anchovy Hors D'Ouevres
Anchovy Puree Recipe 4 boned anchovies. 1/4 cup of butter. 2 hard-cooked yolks of eggs. A dash of paprika. Pound the above ingredients together in a mortar until smooth: then pass through a puré...
-Recipes For Making Sardine Canapes
Sardine Canapes Recipe Drain the sardines and wipe them with a cloth, to free them from the oil of the can; pick off the skin and divide into fillets if possible. Slice a mild onion, put a layer in...
-Recipes For Making Caviare Hors D'Ouevres
Caviare In Swedish Timbale Cases Recipe (Hotel Monthly) Prepare tiny Swedish timbale cases, not more than half an inch deep, and fill these with caviare; above the Caviare place a freshly opened oy...
-Recipes For Making Pate De Foie Gras
Pate De Foie Gras Pâté de foie gras is used to spread sandwiches or other hors d'oeuvres, though thus used the aroma of the pâté is liable to evaporate before the moment of eating. Cut into small c...
-Recipe For Cooking Artichoke Bottoms With Caviare
Wipe dry as many artichoke bottoms (canned or fresh) as are needed. Roll them singly, in olive oil, then in half the measure of vinegar with a little salt and pepper. Pour the remainder of the dressin...
-Recipe For Cooking Jellied Macedoine In Tomatoes
Select rather small tomatoes, somewhat firm and with smooth exterior. Cut out a small piece around the stem end, peel with care and take out the seeds. Mix together two or three truffles, cut in tiny ...
-Recipe For Cooking Truffled Eggs A La Muscovite
Have as many rounds of toast, two inches and one half in diameter, as there are persons to serve. Spread the toast, while hot, with butter. When cold spread with caviare mixed with a few drops of ...
-Sandwiches
Sandwiches for service as hors d'oeuvres, either as a preface to a meal or with the salad, are much smaller than those prepared for other service, but, for all home purposes, let the sandwiches be sma...
-Recipes For Making Sandwichs
Sardine Sandwiches Recipe Remove the skin and bones from six sardines; pound in a mortar with the yolks of six hard-boiled eggs and three tablespoonfuls of butter; season to taste with paprika and ...
-Part 2. Chapter 13. Cheese and What Can Be Done With It
Average Composition Of Cheese Water Per Cent. Protein Per Cent. Fat Per Cent. Carbohydrates Per Cent. Ash Per Cent. Fuel val. per lb. Calories Cheese, American, ...
-When To Serve Cheese
Cheese is usually served as a part of the dessert, or it may be placed before the dessert with the salad, when the salad does not accompany the game or roast. A bit of brown bread or a hard cracker wi...
-Recipes For Making Cottage Cheese
Let fresh milk stand in a temperature of 100° Fahr. from one to three days, or until the curd separates from the whey. Turn the curd into a coarse cotton bag and let hang in a cool, dry place about tw...
-Recipe For Cooking Cheese Cakes
1 1/2 cups of cottage, cream or Neufchatel cheese. The grated rind and juice of 1 lemon. 3 eggs. 1/2 cup of sugar. 1/2 cup of currants and citron. 2 tablespoonfuls of cream. 1/4 cup of sherry wine. 1 ...
-Recipe For Making Cheese Cream
The yolks of 3 eggs. 1/2 cup or more of grated cheese, Parmesan preferred. 1/4 teaspoonful of salt. 1/4 teaspoonful of paprika. 1 level teaspoonful of gelatine. 1/4 teaspoonful of mustard. 4 tablespoo...
-Recipe For Making Neufchatel Cheese Moulded With Nuts
Beat sifted Neufchatel, cream or cottage cheese (one cup) a tablespoonful of melted butter, one fourth cup of sweet cream, a dash of red pepper, and a cup of blanched and chopped English walnuts, peca...
-Recipe For Cooking Cheese Souffle
2 tablespoonfuls of butter. 1/2 cup of tomato purée. 2 tablespoonfuls of flour. 1 cup, or 4 ounces of grated cheese. 1/4 teaspoonful, each, of salt, soda 3 eggs, and paprika. Make a sauce of the b...
-Recipe For Cooking Cheese Timbales
2 tablespoonfuls of butter. 1/2 pound of grated cheese. 2 tablespoonfuls of flour. Salt and paprika. 1/2 cup of cream. 3 whole eggs and 4 yolks of eggs. 1/2 cup of milk. 1/2 cup of white stock. Mak...
-Recipe For Cooking Gnocchi A La Romaine
(An Italian Cheese Dish) 1/4 cup of cornstarch. 1 pint of milk. 1/4 cup of flour. Yolks of two eggs. 1/2 teaspoonful of salt. 1/4 cup of butter. 1/2 teaspoonful of paprika. 1 cup of grated Parm...
-Recipe For Cooking Cheese Rings
Let one fourth a cup of butter and half a cup of rich, creamy milk heat to the boiling point, then stir in three fourths a cup of flour, sifted with half a teaspoonful of salt and a dash of cayenne or...
-Recipe For Cooking Cheese Balls
1 1/2 cups of American factory, Neufchâtel or cottage cheese. 1/4 teaspoorful of salt. 1/4 teaspoonful of paprika. Cracker crumbs. Whites of 3 eggs. Mix together the cheese, salt, and paprika, ...
-Recipes For Making Cheese Straws
Cheese Straws Recipe Roll plain or puff-paste into a rectangular sheet one fourth an inch thick. Sprinkle one half with grated cheese, Parmesan being preferable; sprinkle also very lightly with pap...
-Recipe For Cooking Cheese Croquettes
3 tablespoonfuls of butter. 1 cup of American factory cheese cut in small pieces. 1/3 cup of flour. 2/3 cup of milk, or Chicken stock. 1/2 cup of grated Parmesan cheese. Yolks of 2 eggs. 1/4 teaspoonf...
-Recipes For Making Welsh Rabbit
1 tablespoonful of butter. 1/2 cup of cream or ale. 1/2 pound of cheese. Salt and paprika. Yolks of two eggs or 1 whole egg. 1/4 teaspoonful of soda. Put the butter into a hot dish, let melt and ru...
-Part 2. Chapter 14. Batters And Doughs
Very early in the history of the world, it seems, grains and other substances, less nutritious, were ground between stones, mixed with water to a dough, and baked upon hot stones or before the fire. ...
-Recipe For Cooking Batters And Doughs Rise Or Lighten
Expansion Of Water In Composition The expansion of water by heat into several hundred times its volume is taken advantage of in making johnny cake (joune or journey cake), which originated ...
-Recipe For Cooking Batters And Doughs Rise Or Lighten. Part 2
Artificial Fermentation Carbonates are compounds from which gas can be set free; the addition of an acid to a compound that sets gas free proves that such compound is a carbonate. That soda is a ca...
-Recipe For Cooking Batters And Doughs Rise Or Lighten. Part 3
Bicarbonate Of Soda Soda is obtained from cryolite, a native deposit found in the earth, from certain marine plants, and from common salt. At the present time the best soda is obtained from cryo...
-Part 2. Chapter 15. Bread And Bread Making
In every part of the world, from the beginning of recorded time, bread has been a synonym of food. The cry of the starving in India, the mob in France, and the poor in Italy has ever been for bread. T...
-Ingredients Used In Making Bread
The four ingredients that enter into a loaf of bread are flour, yeast, salt, and liquid. Milk or water, or a part of each, may comprise the latter. Bread made with milk is more nutritious, but it drie...
-Structure Of A Wheat Grain
1. Wheat grains consist of an outer covering, largely silica, removed before milling. 2. Three layers of bran coats, in the forms of cells, containing mineral matter, gluten, oil, etc. 3. A laye...
-When To Use Bread Flour And When To Use Pastry Flour
As a general rule, bread flour is indicated in recipes where yeast is used, and pastry flour in all other cases. Less flour to a given quantity of liquid is needed when bread flour is used. For a chan...
-Milling Methods For Flour
The old-fashioned way of making flour was to pulverize the wheat in one operation through mill stones; and then a crude separation of the flour and bran and other dark portions of the wheat berry was ...
-Yeast In Bread Making
Yeast is a collection of living, one-celled organisms that partake of the nature of plant rather than animal life. These organisms may be produced by cultivation. In a proper environment - with necess...
-Recipe For Mixing And Baking Bread
Time Needed For Bread Making Now, the greater the number of yeast plants, the more quickly, other conditions being favorable, will the bread be lifted up; and, in making bread, we take this fact in...
-Recipe For Mixing And Baking Bread. Part 2
Kneading The Bread Dough When all the flour that is to be used has been added, and the ingredients have been thoroughly mixed, scrape the dough from the bowl on to a moulding board lightly dredged ...
-Recipe For Mixing And Baking Bread. Part 3
Shaping The Dough Knead the dough slightly, and divide it into the requisite number of pieces. When a round is desired, shape this with the hands and fingers, by folding over and patting, until no ...
-Recipe For Making Potato Yeast
2 quarts of boiling water. 1/4 cup of salt. 4 or 5 large potatoes. 3/4 cup of granulated sugar. 1 pint of yeast. Pare, grate, and cook the potatoes in the boiling water. Let stand in cold water, th...
-Recipes For Bread With Yeast
Entire Wheat Bread Entire Wheat Or Graham Bread Recipe 2 cups of scalded milk. 1/3 to 3 whole yeast cakes. 2 tablespoonfuls of shortening. 1/2 cup of lukewarm water. 1/4 cup of sugar. 2 ...
-Recipe For Making Milk Bread
2 cups of scalded milk. 1 teaspoonful of salt. 2 tablespoonfuls of shortening. 1/3 to 3 whole yeast cakes. 2 tablespoonfuls of sugar. 1/2 cup of lukewarm water. 6 or more cups of flour. Pour the mi...
-Recipe For Making Swedish Bread
2 cups of boiling water. 1 cake of compressed yeast. 1 cup of cornmeal. 3 tablespoonfuls of lukewarm water. 2 tablespoonfuls of shortening. 3/4 cup of molasses. 1 teaspoonful of salt. Wheat flour to k...
-Recipe For Making French Bread
(Adapted From Recipe By Professor Blot) 1 cake of compressed yeast. 2 cups of boiled water, cooled. 1/4 cup of boiled water, cooled. 1 teaspoonful of salt. 3/4 cup of flour. 5 to 6 cups of flour. ...
-Recipe For Making English Saffron Loaf
Make a sponge of two cups of milk, a cake of compressed yeast, softened in a scant half cup of lukewarm water, three or four tablespoonfuls of saffron water and about three cups of flour. When light a...
-Recipe For Making Parker House Rolls
2 cups of scalded milk. 2 tablespoonfuls of sugar. 1 yeast cake. 1 teaspoonful of salt. 1/2 cup of lukewarm water. 1/2 cup of butter. Flour. Make a sponge of the milk, scalded and cooled, the yeast...
-Recipe For Making Bread Sticks
1 cup of scalded milk. 1/2 teaspoonful of salt. 1 cake of compressed yeast. White of an egg. 1/4 cup of lukewarm water. 2 tablespoonfuls of butter. 1 tablespoonful of sugar. Flour. Make a sponge of...
-Recipe For Making Spiced Currant Swedish Rolls
1 pint of scalded milk. 1/2 cup of sugar. 1 cake of compressed yeast. 1 teaspoonful of salt. 1/2 cup of lukewarm water. Flour to knead. 3 eggs. 3 tablespoonfuls of sugar. 1/2 cup of butter. 2 tablespo...
-Recipes For Making German Coffee Cakes
German Coffee Cake Recipe. (Mrs. De Barry) 2 cups of scalded milk. 1 cup of water. 1 cake of compressed yeast. Juice and grated rind of one lemon. 1/4 cup of lukewarm water. 1 teaspoonful of salt. ...
-Recipe For Making Oatmeal Biscuits
2 cups of hot milk. 1 yeast cake. 1 cup of uncooked oatmeal. 1/2 cup of lukewarm, water. 3 tablespoonfuls of butter. About 2 cups, each, of white and entire wheat flour. 1 teaspoonful of salt. 1/2...
-Recipes For Making Pulled Bread
Pulled Bread Recipe Remove bread from the oven before it is quite baked - that is, reduce the ordinary time of baking ten or fifteen minutes. Grate off a thin layer of brown from the outside, as wh...
-Recipe For Making Swedish Tea Ring
Soften a cake of compressed yeast in one fourth cup of scalded-and-cooled milk; mix and add to one cup of milk, scalded and cooled to a lukewarm temperature. Stir in enough flour to make a batter;...
-Recipe For Making English Muffins
English Muffins In Different Stages Of Preperation Soften a yeast cake in half a cup of lukewarm water. Add this to a cup of scalded-and-cooled milk, into which two tablespoonfuls of butter has...
-Toast Recipes
When toast is properly made the moisture in the bread is slowly dried out, and then the outside of the slice is changed by stronger heat to a golden brown. This requires constant attention; the bread ...
-Recipes For Making Yeast Free Breads
Johnny-Cake Recipe Stir one pint of scalded milk or water, or half of each, into one cup of yellow or white cornmeal, to which a teaspoonful of salt has been added. Bake in a shallow pan. Jo...
-Recipes For Making Breakfast Cakes
Breakfast Corn Cake Recipe 2/3 cup of butter. 2 1/2 cups of yellow cornmeal. 1 cup of sugar. 1 1/2 cups of white flour. Yolks of three eggs. 2 teaspoonfuls of cream-of-tartar. 2 cups of milk. 1 tea...
-Recipe For Cooking Spider Corn Cake
(Miss Parloa) 3/4 cup of cornmeal. 1 egg. 1/4 cup of white flour. 1/2 cup of sweet milk. 2 tablespoonfuls of sugar. 1/2 cup of thick sour milk. 1/2 teaspoonful of salt. 2 tablespoonfuls of butter. ...
-Recipes For Making Yeast Free Boston Brown Bread
Boston Brown Bread With Raisins Brown Bread And Moulds Boston Brown Bread Recipe 1 cup of yellow cornmeal. 1 teaspoonful of salt. 1 cup of rye meal. 2 teaspoonfuls of soda. 1 cup ...
-Recipes For Making Muffins
Sift together one cup, each, of meal and flour, or two of flour, half a teaspoonful of salt, four or five level teaspoonfuls of baking powder and from two tablespoonfuls to half a cup of sugar. Beat a...
-Recipe For Cooking Baking Powder Biscuits
2 cups of flour. 2 tablespoonfuls to 1/4 cup of shortening. 1 teaspoonful of salt. 4 teaspoonfuls of baking-powder. About 1/2 cup of milk or milk and water. Sift together the dry ingredients; with ...
-Recipe For Cooking Swedish Rolls
2 cups of flour. 1 egg. 1/2 teaspoonful of salt. 3/4 cup rich milk (about). 3 1/2 teaspoonfuls of baking-powder. 1 tablespoonful of sugar. 1/2 teaspoonful of cinnamon. 3 tablespoonfuls of butter. ...
-Recipe For Cooking Griddle Cake And Waffles
Bread Crumb Griddle Cakes Recipe 2 cups of bread crumbs. 1 egg. 1 pint of thick sour milk. 1 teaspoonful of soda. 1 cup of flour. 1/2 teaspoonful of salt. Soak the crumbs in cold water, wring ou...
-Part 2. Chapter 16. Cake And Cake Making
Another form of batter or dough is that to which after cooking the term cake is applied. Cakes are made light by the same means as other mixtures of this class and may be considered in the same order ...
-Preliminaries To Making Cakes
Before beginning to mix cake have everything needed at hand, and in such condition that the ingredients can be put together quickly, i.e. 1. Measure or weigh out the exact quantities of the differe...
-Cake Making Ingredients
Cake has come to be classed with confectionery, and to be eaten only occasionally as a luxury. Thus, in its preparation, the choicest materials are demanded - the best flour and butter, fine granulate...
-Lining The Cake Pans
A light-weight wrapping paper is best adapted to this purpose. To line a rectangular pan, invert, spread paper upon the bottom, having one side even with one of the longer edges of the bottom, crease ...
-How To Mix Cakes
Cake With Yeast In mixing cakes lightened with yeast observe the same points considered essential to success in bread making. On account of the tendency of sugar, butter, and eggs to retard ferment...
-Baking Cakes
Cakes are baked in from fifteen minutes to three or four hours. The heat of the oven should be moderate at first, that the mixture, being evenly heated, may rise throughout. If the oven be too hot at ...
-Recipe For Cooking Brioche
Brioche Recipe 1 pound of flour (4 cups). 8 ounces of butter (1 cup). 1/4 teaspoonful of salt. 7 eggs. 1 tablespoonful of sugar. 1 cake of compressed yeast. 1/4 cup of warm water. Soften the yea...
-Recipe For Cooking Baba
Baba With Fruit Recipe 1 pound of flour (4 cups). 1 cake of compressed yeast. 10 ounces of butter (1 1/4 cups). 1/2 cup of scalded milk. 1 tablespoonful of granulated sugar. 8 eggs. 1/4 teaspoonful...
-Recipe For Cooking Thanksgiving Cake
2 cups of bread dough. 1/2 teaspoonful of cinnamon. 1/2 cup of butter. 1/2 teaspoonful of mace. 2 cups of sugar. 1/2 teaspoonful of nutmeg. 2 eggs. 1 cup of seeded raisins. 1/4 teaspoonful of cloves. ...
-Recipe For Cooking Hartford Election Cake
5 pounds of dried and gifted flour. Four eggs. 2 pounds of butter. A gill of wine and a gill of brandy. 2 pounds of sugar. Half an ounce of nutmegs, and two pounds of fruit. 3 gills of distillery yeas...
-Recipe For Cooking Doughnuts
Making Doughnuts Recipe 2 whole eggs and the yolk of one more. 2 teaspoonfuls of cream-of-tartar, slightly rounding. 1 cup of sugar. 1 teaspoonful of soda. 1 cup of milk. 1 teaspoonful of salt. 5 c...
-Recipes For Making Sponge Or Savoy Cakes
Hollow Sponge Cake Filled with whipped cream, covered with soft frosting and decorated with candied fruit and lady fingers General Formula For Sponge Cake The weight of the eggs in su...
-Recipes For Making Sponge Or Savoy Cakes. Part 2
Sunshine Cake Recipe The whites of seven eggs. 1 cup of sugar (fine granulated). The yolks of five eggs. 1 teaspoonful of orange extract. 1/3 a teaspoonful of cream-of-tartar. 2/3 cup of flour. ...
-Recipes For Making Sponge Or Savoy Cakes. Part 3
Lady Fingers Recipe (Gouffe) 6 eggs. 1 1/4 cups of flour. 1 cup of sugar. Flavoring. Africans, Or Othellos Recipe Press the lady-finger mixture on to the paper in rounds an inch and a hal...
-Recipe For Cooking Swedish Meringue
The whites of five eggs. 1/2 cup of flour. 1/2 teaspoonful of cream-of-tartar. 1/2 teaspoonful of vanilla extract. 3/4 cup of sugar (scant). Prepare as angel cake, bake in two shallow pans; when co...
-Recipes For Cakes Made With Butter
Prepare in the usual manner. (See Mixing Butter Cakes.) Pineapple Cake Recipe 1/2 cup of butter. 1/4 teaspoonful of soda. 1 1/2 cups of sugar. 3/4 teaspoonful of cream-of-tartar. 1/2 cup of ...
-Recipe For Cooking Pound Cakes
Recipe For Making Cocoanut Pound Cake Recipe 1 cup of butter. 3 cups of flour. 2 cups of sugar. 2 level teaspoonfuls of cream-of-tartar (scant measure). 1 cup of milk. The whites of six eggs. 1/2 ...
-Recipes For Making Cakes With Nuts
Nut Cakes Recipe 1/2 cup of butter. 1 3/4 cups of flour. 1 cup of sugar. 4 teaspoonfuls of baking-powder. 3 eggs. 1 teaspoonful of vanilla extract. 1/2 cup of milk. 3/4 a cup of of walnut meats, br...
-Recipe For Cooking White Cake
(Mrs. Henderson) 1 cup of butter. 1 1/4 cups of fine granulated sugar. 2 cups of flour. The grated rind and juice of half a lemon. The whites of six eggs. 1/4 teaspoonful of soda. Beat the butte...
-Recipe For Cooking Newport Cake
Beat one cup of butter to a cream and gradually beat into it one cup and a half of sifted flour, sifted again with a level teaspoonful of baking-powder. Beat the yolks of five eggs until lemon colored...
-Lady Baltimore Cake Recipe
For the cake, take one cup of butter, two cups of granulated sugar, three and one half cups of sifted flour, two level teaspoonfuls of baking-powder, one cup of milk, one teaspoonful of rose water and...
-Recipe For Cooking Devils Food Cake
1/2 cup of butter. 2 1/3 cups of flour. 2 cups of sugar. 1/2 teaspoonful of cinnamon. 4 eggs. 4 teaspoonfuls of baking-powder. 1 cup of milk. 1 teaspoonful of vanilla extract. 1/2 cup of grated ch...
-Recipes For Making Fruit Cakes
White Fruit Cake Recipe 1/2 cup of butter. 1 teaspoonful of baking-powder. 1 cup of sugar. 1/2 teaspoonful of almond extract. The whites of five eggs. 1 3/4 cups of flour. 1/2 pound of blanched alm...
-Recipe For Cooking Vienna Queens Cake
1/2 cup of butter. 1 tablespoonful of rich cream. 3/4 cup of sugar. 1 teaspoonful of vanilla. 3 eggs 1/2 cup of flour. 6 ounces of dried cocoanut. 1/3 cup of cornstarch. 8 crushed macaroons. 1 teaspoo...
-Recipe For Cooking Almond Cake
1/2 cup of butter. 3 teaspoonfuls of baking-powder. 1 cup of sugar. 1 teaspoonful of vanilla extract. 1/2 cup of milk. 1/2 cup of blanched almonds. 2 cups of flour. Granulated sugar. The whites of 3 e...
-Recipes For Making Ice Cream Cakes
Ice Cream Cake Recipe, No. 1 (Boston Caterer) 1 cup of butter. 1 pound of flour (4 cups). 1 1/2 cups of sugar. 1 teaspoonful of soda. 1 cup of eggs. 3 teaspoonfuls of cream-of-tartar. 1 cup of milk...
-Recipe For Cooking Pfeffer Nuesse
1 pound of sugar (2 cups). 1/2 tablespoonful of cloves. 1 pound of flour (4 cups). 1/2 tablespoonful of mace. The grated rind of one lemon. 1/2 tablespoonful of nutmeg. 1/2 cup of fine-chopped citron....
-Recipe For Cooking Plunketts
1 cup of butter. 1/2 cup of flour. 1 cup of sugar. 3/4 cup of cornstarch. 6 eggs. 2 teaspoonfuls of baking-powder. 1 teaspoonful of vanilla extract. Cream the butter; add the sugar, beating until f...
-Recipes For Making Gingerbread And Wafers
Rochester Gingerbread Recipe 1/2 cup of butter. 1 cup of molasses. 1/2 cup of sugar. 3 cups of flour. 2 eggs. 1 1/2 teaspoonfuls of soda. 1 cup of thick sour milk. 1 teaspoonful of ginger. 1 teaspo...
-Recipes For Making Cookies
Cookies Recipe 1 cup of butter. 1/2 to 1 full cup of milk. 2 cups of sugar. 4 cups of flour or less. 2 eggs. 6 teaspoonfuls of baking-powder. Mix in the usual manner, adding milk according as a...
-Recipe For Cooking Springerle
4 eggs. 1 pound of flour. 1 pound of powdered sugar. 1 teaspoonful of baking-powder (scant). The grated rind of one lemon. 1/4 teaspoonful of salt. Beat the yolks of the eggs until light colore...
-Recipes For Making Chou Paste
Chou Paste Recipe 1/2 cup of butter. 1 cup of flour. 1 cup of boiling water. 3 large or four small eggs. Set a saucepan containing the butter and water over the fire; when the mixture boils sift...
-Recipes For Making Meringue Recipes
Meringues Recipe 1/2 pound (1 cup) of whites of eggs. 1 pound (2 cups) of fine granulated sugar. 1/4 teaspoonful of salt. 1/2 teaspoonful of vanilla extract. The eggs should be fresh; add the sa...
-Recipe For Cooking German Rings
1 pound of flour (4 cups). The yolks of three eggs. 8 ounces of butter (1 cup). 1/2 teaspoonful of vanilla extract. 6 ounces of sugar (3/4 cup). Sliced almonds or pistachios. The white of one egg. ...
-Part 2. Chapter 17. Cake Icings And Decorations
Cakes are decorated with sugar in various forms, with fruit or with nuts, either alone or combined with sugar, also with butter combined with sugar. The simplest decoration is obtained by dusting ...
-Recipes For Making Uncooked Icing
Water Icing Recipe About 4 tablespoonfuls of clear, black coffee or about 4 tablespoonfuls of fruit juice. 1 1/2 cups of confectioner's sugar. Flavoring as needed. Color paste for tinting as desir...
-Recipe For Making Almond Icing For Cakes
Almond icing is used in connection with any of the icings given above excepting, perhaps, the soft icing; by its use crumbs, so troublesome in icing a cake, are avoided. Beat into enough almond paste ...
-Recipe For Making Butter Icing For Cakes
(Mocha Cream) 1 cup of butter. 2 1/2 cups of powdered sugar. The yolk of one egg. Coffee extract to taste. Wash the butter in cold water, to free it from sait, pat it to remove all water, and th...
-Recipe For Making Yellow Icing For Cakes
2 yolks of eggs, beaten light. 1 tablespoonful of lemon juice. Grated rind of one orange. 1 tablespoonful of curacoa. Juice of half an orange. Confectioner's sugar as needed. Wash and wipe the oran...
-Recipe For Making Ornimental Icing For Cakes
The whites of four eggs. 1/4 teaspoonful of cream-of-tartar, or 1 tablespoonful of lemon juice. 1 pound of confectioner's sugar. Beat the whites of the eggs with one fourth cup of sugar three or fo...
-Recipes For Making Cooked Icing
Granulated sugar is, as a rule, required for the foundation of cooked icings, though light brown and maple sugar are used occasionally. The sugar is cooked with liquid to different degrees by the suga...
-Recipe For Making White Mountain Cream Icing For Cakes
1 1/2 cups of sugar. The whites of two eggs. 1/4 teaspoonful of cream-of-tartar. 1/2 teaspoonful of vanilla, or 1/2 teaspoonful of lemon juice. 1/2 cup of boiling water. Stir the sugar, cream-of-ta...
-Recipe For Making Chocolate Icing For Cakes
1 1/2 cups of sugar. 2 ounces of cocoa or chocolate. 1/2 cup of boiling water. The whites of two eggs. 1/2 teaspoonful of vanilla extract. Boil the first two ingredients to the thread degree, 238° ...
-Recipe For Making Fondant Icing For Cakes
Icing made from fondant, both as regards looks and taste, is the best of all icings. However, it is more often used for small than for large cakes, as the best results are secured when the article to ...
-How To Ice A Cake
Cakes that are properly mixed and baked need but little if any trimming to put them into symmetrical shape for icing. Trimming should be avoided if possible, for a cake with a smooth surface and free ...
-How To Ice A Cake With Royal Icing
Pour a quantity of the icing on to the middle of the cake and spread with knife, dipped in water, in an even layer over the top of the cake, turning it smoothly over the edges. Add sugar to the remain...
-How To Pipe A Cake With Ornamental Icing
To pipe a cake after an elaborate pattern requires a steady hand and much practice, but dots, circles, lines, and stars combined into a simple pattern, or even the letters of a child's name, may be ea...
-Recipe For Making Boiled Caramel Icing For Cakes
Boil one cup of granulated sugar and one fourth cup of water until the syrup threads. In the meantime cook one fourth cup of sugar to the caramel stage; add one or two tablespoonfuls of boiling water ...
-Recipe For Making Boiled Ornamental Frosting For Cakes
Dissolve a cup of granulated sugar in one fourth cup of hot water. Wash down the sugar from the sides of the pan, cover and let boil three or four minutes; uncover and let boil to 240°Fahr., or to a r...
-Recipes For Making Fillings For Layer Cakes
Pineapple Filling Recipe Carefully remove the outside and eyes of a pineapple, then grate the flesh from the core. Simmer until well reduced. To each cup of reduced pulp add three fourths cup of ...
-Part 2. Chapter 18. Pastry And Pies
Dame, get up and bake your pies, Bake your pies, bake your pies, Dame, get up and bake your pies, On Christmas day in the morning. Evidently Mother Goose, dear old soul, was in advance of her day a...
-Part 2. Chapter 18. Pastry And Pies. Continued
Materials And Utensils For Pastry And Pie Making Utensils For Making Pastry. Pastry fork and jagger, Magic Covers for board and rolling pin. A cool, dry atmosphere is an essential conditio...
-Recipe For Making Plain Pie Pastry
(CHOPPED PASTE) 3 cups of flour. 1/2 teaspoonful of baking-powder. 1/2 teaspoonful salt. 2/3 cup of shortening. 3/8 to 3/4 cup of water, Sift the flour, salt, and baking-powder into a chopping b...
-Recipe For Making Flaky Pie Pastry
3 cups of flour. 1/2 cup of shortening. 1/2 teaspoonful of salt. 3/8 to 3/4 cup of water. 1/2 cup of washed butter. Wash the butter and set aside as for puff-paste. With a knife or the tips of the ...
-Recipe For Making Cream Pastry
(FOR ONE LARGE PIE) 1/8 teaspoonful of baking-powder, or 1/4 teaspoonful of soda. 1 1/4 cups of flour. 1/2 to 3/4 cup of thick cream. 3 tablespoonfuls of washed butter. 1/3 teaspoonful of salt. ...
-Recipe For Making Cream Pastry For Small Meat Pies
2 cups of flour. Shortening. 1/4 teaspoonful of salt. Cream as needed, or Yolks of two eggs and milk as needed. 1/2 teaspoonful of baking-powder. 1/2 cup of butter or other shortening. Sift togethe...
-Recipe For Making Potato Pastry For Meat Pies
2 cups of flour. 1/2 cup of shortening. 1/2 teaspoonful of salt. 1 cup of cold mashed potatoes. 2 teaspoonfuls of baking-powder. Milk as needed. Sift together the flour, salt, and baking powder; wi...
-Pie Making
Use a perforated pie plate of tin or agate ware. Roll out a portion of paste, prepared by one of the preceding recipes, into a circular piece one eighth an inch thick and a little larger than the plat...
-Recipe For Making Pies
Prune Pie Recipe. (Chicopee, Mass., Recipe) 3/4 pound of prunes. The juice of half a lemon. 1/2 cup of sugar. 1/4 teaspoonful of salt. 2 tablespoonfuls of butter. 2 tablespoonfuls of flour. Let ...
-Recipe For Making Apple Pies
Apple And Peach Pies Recipe To prepare fresh apples or peaches for pies with two crusts, pare the fruit and cut in slices; mix the sugar, salt and spices, if used, and sprinkle over the apples in t...
-Recipes For Making Cranberry Pies
Cranberry Pie Cranberry Pie Recipe Beat two eggs until whites and yolks are well mixed; beat into these one cup of sugar, and then one cup of cranberries, cut in halves, and a scant half...
-Recipes For Making Pineapple Pie
Pineapple Pie Recipe (Two Crusts) Mix together thoroughly one fourth cup of flour and three fourths cup of sugar; add one cup of grated pulp and juice of pineapple; stir and cook until the mixture ...
-Recipes For Making Lemon Pie
Lemon Fanchonettes Recipe Invert patty pans and cover the outside with plain or puff-paste; prick the paste on the top and sides with a fork, set the small tins on a baking-sheet and thorough...
-Recipes For Making Pumpkin Pie
Filling For Pumpkin Pie Recipe Select a sweet pumpkin; they are small in size, and of a deep yellow color. Cut in halves, remove the seeds, cut in rings, remove the rind, and cut in small p...
-Recipes For Making Squash Pie
Squash Pie Recipe. (Mrs. Tracey, N. Y.) 1 cup of sifted squash. 1/2 teaspoonful of salt. 1 cup of sugar. 1 cup of double cream. Cinnamon, ginger, mace or Nutmeg as desired. 3 eggs beaten without se...
-Recipe For Making Rhubarb Pie
Bake the crust on an inverted pie plate. To prepare the filling, cut the rhubarb into inch lengths; put a layer into a saucepan and sprinkle with sugar; add other layers of rhubarb and sugar and cook ...
-Recipes For Making Berry Pie
Berry Pies Recipe (Fresh Berries) To a scant pint of berries add two tablespoonfuls of flour, half a cup or more of sugar, and a scant half a teaspoonful of salt; mix and put into the plate lined w...
-Recipes For Making Mixture For Mince Pies
4 pounds of cooked beef, chopped fine. 2 pounds of suet, chopped fine, by measure, twice the quantity of chopped apple. 1 pound of sugar. 1 quart of molasses. 3 pints of boiled cider. 4 quinces, chopp...
-Recipe For Making Puff-Paste
Wash thoroughly a mixing bowl, and the hands, or a wooden spatula, first in hot, then in cold water. Fill the bowl with cold water or let stand under the faucet and work in the water half a pound, or ...
-Recipes For Making Puff Paste
Shaping And Baking Vol-Au-Vents Recipe Vol-au-vents are generally shaped in one of three ways, each of which has its advocates. Vol-Au-Vent With Rim Recipe Have the paste rolled out into ...
-Recipes For Making Puff Paste. Continued
Patty Shells Recipe Roll the puff paste to one fourth an inch in thickness; cut into rounds with a fluted or plain cutter, dipped in flour; cut out the centres from half the rounds, brush over the ...
-Recipes For Making Cheese Bouchees
Bake small patties of puff-paste, about an inch and a half in diameter. When ready to serve, reheat and fill with the following cheese preparation: Sprinkle the cheese with fine-chopped parsley and re...
-Recipe For Making Strawberry Puff Paste
Strawberry Vol-Au-Vent Recipe Strawberry Vol-Au-Vent. Meringue Decoration Roll half a pound of puff-paste into a thin sheet. Cut out an oval piece for a bottom and three oval rims, prick wit...
-Part 2. Chapter 19. Puddings and Dessert Dishes
A. Foundation of Puddings: liquid and starch or gelatine. B. Eggs added for: lightness, consistency and food value. C. Fruit or equivalent for flavor. D. Suet, butter, cream for richness or w...
-Flavoring For Puddings and Desserts
Extract and wines used for flavoring, whenever possible, should be added to the preparation after it has been cooked and become cold. Flavors may be considered as luxuries, but used occasionally they ...
-List Of Garnishes For Desserts, Etc
Whipped cream. Fruit: fresh, purées, compote, canned, or candied (maraschino cherries, cooked figs, primes, raisins, etc.). Fruit jellies, cut in figures or chopped. Ivory jelly (sweetened cr...
-Lining Of Moulds With Lady-Fingers For Charlotte Moulds
Fit a strip of oiled or paraffine paper into the mould lengthwise, letting the ends hang out over the top; then fit a strip into the mould crosswise, letting the ends hang out as before. Ascertain the...
-Part 2. Chapter 20. Dessert Dishes
Synopsis of Chapter Recipe For Making Custards Custards are compositions, in which lightly cooked milk and eggs predominate; in custard of the first quality nothing else save sugar, salt...
-Proportion Of Egg To Milk For Making Custards
The degree of firmness to which a firm custard will set in cooking depends upon the proportion of eggs and milk; four eggs to a quart of milk, or one to each cup of milk, gives a custard of delicate c...
-Recipe For Making Liquid Or Boiled Custard
1 pint of hot milk. 1/3 cup of sugar. 3 to 6 yolks of eggs. 1/2 teaspoonful of vanilla. 1/4 teaspoonful of salt. Beat the yolks of eggs slightly; add the sugar and salt and beat again; dilute with ...
-Recipes For Making English Cream Custard
English Cream Recipe (Custard) 1 pint of milk. 1/4 teaspoonful of salt. The yolks of two or three eggs, or one whole egg. 1/2 cup of sugar. 1/2 teaspoonful of vanilla extract. 1 teaspoonful of corn...
-Recipe For Making St. Honore Cream
ST. Honoré Cream Recipe (Custard) (for use in st. honoré cake, cream cakes, eclairs, etc.) 1 pint of milk. Grated rind of lemon. 2/3 cup of flour. The yolks of six eggs. 1 cup of sugar. The whit...
-Recipe For Cooking Chocolate Custard With Snow Eggs
2 ounces of chocolate. The yolks of six eggs. 3 tablespoonfuls of sugar. 1/2 cup of sugar. 3 tablespoonfuls of boiling water. 1/2 teaspoonful of vanilla. 3 cups of hot milk. Lady-fingers. 2 teaspoonfu...
-Recipe For Cooking Tipsy Pudding
Cut a stale sponge cake in slices and with them line a glass serving-dish; sprinkle the slices with Jamaica rum, or with sherry or other wine, then spread over them a layer of jam or preserved fruit; ...
-Recipe For Cooking Floating Island Pudding
The whites of five eggs. 1/2 cup of prune, fig, date or other purée, or crushed almonds and other nuts. 1/2 cup of sugar. 1/4 teaspoonful of cream-of-tarter. Boiled custard. Beat the eggs until foa...
-Recipe For Cooking Firm Custards
Cup Custards Recipe (Served In Baking Dish) 4 eggs. A grating of nutmeg. 2/3 cup of sugar. 1 quart of milk. 1/2 teaspoonful of salt. Beat the eggs until the yolks and whites are well mixed; add ...
-Recipe For Cooking Chocolate Custard Pudding
3 ounces of chocolate. 1 quart of milk. 3 tablespoonfuls of sugar. 7 eggs. 3 tablespoonfuls of hot water. 1 cup of sugar. 1/2 teaspoonful of ground cinnamon. 1/2 teaspoonful of salt. 1 teaspoonful of ...
-Recipe For Making Baked Custard Renversee Or Cream Versailles
1 quart of milk. 1/2 teaspoonful of salt. 8 eggs, or 4 whole eggs and eight yolks. 1/2 cup of sugar. 1 cup of sugar. Cook the cup of sugar in a small saucepan over a hot fire, stirring constantly u...
-Recipe For Making Fried Custard
4 whole eggs. 6 or 8 macaroons. The yolks of two eggs. 1/2 cup of candied fruit. 1/2 cup of sugar. 1 egg and white bread crumbs. 1 pint of milk. Butter and sugar a dozen moulds having about half th...
-Recipe For Making Jellies For Dessert
As simple hot puddings are made by thickening milk or fruit juice with a starchy material, and the more complex varieties, by adding eggs, some form of fat, fruit, and flavors, so simple cold puddings...
-Recipes For Making Jelly Dessert
Lemon Jelly Recipe 1 ounce (1/2 package) of gelatine. 1 cup of sugar. 1 cup of lemon juice. 1/2 cup of cold water. 2 cups of boiling water. Soak the gelatine in the cold water, the time required...
-Recipe For Making Rhubarb Jelly
Rhubarb Jelly Recipe 1 pound of rhubarb. Ginger root and lemon peel. 1 cup of sugar. The juice of one lemon. 1 ounce of gelatine. 1/2 cup of cold water. Cut the rhubarb into pieces an inch in le...
-Recipe For Making Strawberry Jelly
1 pint of strawberry juice and pulp. 2/3 cup of sugar. 1/3 two-ounce package of gelatine. The juice of one lemon. 1/3 cup of cold water. Crush the berries and pass them through a fine sieve or piec...
-Recipe For Making Sherry Wine Jelly With Raisins
Make once and a half the recipe for wine jelly, using sherry wine; remove the stems and seeds from half a pound of choice imported raisins. If the raisin skins are tough, cook until tender in boiling ...
-Recipe For Making Canned Peach Jelly
1/2 box of gelatine (1 ounce). 2 tablespoonfuls of brandy. About 3/4 cup of sugar. Hot water as needed. The juice of one lemon. 1/2 cup of cold water. Heat the juice from a can of peaches and add ...
-Recipe For Making Stewed Figs With Jelly And Cream
18 whole figs. The juice of one lemon. 1 cup of liquid. 1/2 cup of sherry wine or orange juice. 1/2 an ounce of gelatine. 1/4 cup of cold water. 1/4 cup of powdered sugar. 1/2 cup of sugar. 1 cup of d...
-Recipe For Making Blanc Mange
1 ounces of sweet almonds. 1 teaspoonful of vanilla. 6 bitter almonds. 1/2 two-ounce package of gelatine. 1 cup of hot milk. 1 cup of cream. 1 pint of milk. 3/4 cup of sugar. Blanch the almonds and...
-Recipe For Making Mint Jelly
(to serve with roast lamb) 1/4 a package of gelatine. 1/4 a teaspoonful of salt. 1/4 a cup of cold water. 1/4 a teaspoonful of paprika. 1 cup of granulated sugar. 3/4 a cup of mint leaves. 1 cup of...
-Recipe For Making Orange Cream
1/2 cup of orange juice. 1/4 two-ounce package of gelatine. 1/2 cup of sugar 1/4 cup of cold water. The yolks of two eggs. 1 1/2 cups of cream. 1/4 cup of sugar. Grating of orange rind. Heat the or...
-Recipe For Making Castellane Pudding
1 pound of French chestnuts. 1/2 cup of sugar. 1 cup of sugar. 2 ounces of gelatine. 1/2 cup of water. 1 cup of cold water. 1 quart of milk. 2 teaspoonfuls of vanilla extract. The yolks of eight eggs....
-Recipe For Making Grape Sponge Dessert
1/2 an ounce of gelatine, or 1/4 a package. 3/4 cup of sugar. The juice of one lemon. 1/4 cup of cold water. The whites of three eggs. 1 cup of grape juice. Soak the gelatine in the cold water, and...
-Recipe For Making Strawberry Sponge Dessert
1/2 an ounce of gelatine, or 1 cup of sugar. 1/4 a package. The juice of one lemon. 1/4 cup of cold water. 1 cup of strawberry juice and pulp. 1/4 cup of hot water. The whites of three eggs. So...
-Recipe For Making Hamburg Cream, With Whipped Cream, Etc
The grated rind and juice of two large lemons. 1/4 package of gelatine. 1/4 cup of cold water. 1 cup of sugar. Whipped cream. 8 eggs. Candied cherries. Heat the lemon juice and half the sugar oyer ...
-Recipe For Making Snow Eggs
Take as many ounces of sugar as whites of eggs (two level tablespoonfuls of sugar make an ounce). Beat the whites until nearly dry, then continue beating, adding the sugar meanwhile, until half has be...
-Recipe For Making Cold Spongy Desserts With Starch
Prune Blanc Mange Recipe (Philadelphia) (For Use At Restaurant, School Or Store) 3 pounds of prunes. 1/2 teaspoonful of salt. 6 ounces of cornstarch (3/4 package). The juice of two lemons. The w...
-Recipe For Making Grecian Style Rice Pudding
1/4 cup of rice. 2 tablespoonfuls of cornstarch. 1/2 teaspoonful of salt 3/4 cup of milk. Piece of cinnamon bark. The yolks of four eggs. 3 cups of milk. 1/2 cup of sugar. Blanch the rice and steam...
-Recipes For Making Bavarian Creams
Bavarian creams or Bavaroises are complex preparations considered to be among the finest products of the culinary art. They are produced by combining fruit juice, or some flavored liquid, as coffee or...
-Recipe For Making Vanilla Bavarian Cream
1/4 a package of gelatine. 2 yolks of eggs. 1/4 cup of cold water. 1 cup of double cream. 3/4 a cup of hot milk 1/2 cup of cream from top of milk bottle. 2/3 a cup of sugar. 1/4 a teaspoonful of salt....
-Recipes For Making Pineapple Bavarian Cream
Pineapple Bavarian Cream Recipe (Pompadour Style) 1 can of sliced pineapple. 2/3 cup of sugar. 1/3 package of gelatine. 2 cups of double cream. 1/3 cup of cold water. 1 dozen pistachio nuts. Ju...
-Recipe For Making Apricot Bavarian Cream With Snow Eggs
1/4 package of gelatine. The whip from two cups of cream. 1/4 cup of cold water. Snow eggs. 1 cup of apricot purée. The whites of three eggs. The juice of one half a lemon. 1/3 cup of powdered sugar. ...
-Recipes For Making Pistachio And Strawberry Bavaroise
Strawberry Bavaroise Recipe. 1/4 package of gelatine. 1/4 cup of cold water. 1 cup of strawberry pulp and juice. The juice of one half a lemon. 1/2 cup of sugar. Rose color paste, if needed. The wh...
-Recipe For Making Raspberry Bavarian Cream
1/4 package of gelatine. 1/4 cup of raspberry juice. The juice of one half a lemon. 1 cup of raspberry juice. 1/2 cup of sugar. Garnish The froth from 1/2 cup of double cream and one cup of mil...
-Recipe For Making Rice Bavarian Cream With Prunes
1/4 cup of rice. 1/4 cup of cold water. 1 1/2 cups of milk. 1 pint of cream. 1/2 cup of milk. 18 cooked prunes. The yolks of three eggs. The juice of one half a lemon. 1/2 cup of sugar. 3 tablespo...
-Recipe For Making Charlottes
Cold charlottes differ from hot charlottes in that whipped cream enters into their composition. There is usually an outer case or covering and a centre of Bavarian cream, ivory jellv, or simply whippe...
-Recipes For Making Charlotte Russe
Burnt-Almond Charlotte Russe Recipe Dip the ends of almond wafers in caramel and then in chopped and browned almonds; dry and dip the side of one wafer after another into the caramel and fasten one...
-Recipe For Making Individual Strawberry Charlotte Russe
Dip the edge of macaroon drops into sugar cooked to the caramel stage and kept liquid over hot water. Press the macaroons together to form a ring about a cup. Remove the ring from the cup to a pla...
-Recipe For Making Chartreuse Of Chestnuts (Charlotte Russe)
1 cup of chestnut pulp. 1/3 cup of French candied fruit cut in bits. 1 cup of sugar. 1/3 cup of water. Vanilla or wine. 1/4 box of gelatine. Chocolate Bavarian cream. 1/4 cup of cold water. Whipped cr...
-Recipe For Making Chestnut Charlotte Russe
1 cup of chestnut purée. The yolks of four eggs. 1 cup of sugar. 1/2 cup of sugar. 1/3 cup of water. 1/2 teaspoonful of salt. 1 ounce of gelatine. 1/2 cup of candied fruit. 1/3 cup of cold water. 1/4 ...
-Recipes For Making Syllabubs, Whips, Junkets, Devonshire Creams, Etc
If you will but speak the word, I will make you a good Syllabub, and then you may sit down in a Hay-cock and eat it.- Izaak Walton. The foundation of these idyllic dishes, the names of which head t...
-Recipe For Making Puree Of Chestnuts With Wipped Cream And Fruits
1 pint of double cream. 1 pint of chestnut purée. 1/3 cup of sugar. 1/2 cup of syrup at 35°. 1 cup of candied fruit soaked in wine and drained. A few grains of salt. Flavoring (wine or vanilla). Us...
-Recipes For Making Junket Desserts
Junket With Apple Recipe, Cherries, Etc. Junket is another old-fashioned dish, which has lately had a renaissance. The characteristic texture of the dish is occasioned by the action of rennet u...
-Part 2. Chapter 21. Hot Puddings Etc
Hot Puddings Thickened With Cooked Ingredients As a rule, puddings in which previously cooked ingredients are used require but little cocking, and that at a low temperature; especially is t...
-Recipes For Making Hot Puddings Thickened With Cooked Ingredients
Mock Indian Pudding Recipe. (Mrs. Miller) Cut stale bread in half inch slices and remove the crusts. Butter the bread on both sides, pile the slices together, and cut in cubes. To each cup of cubes...
-Recipe For Making Brown Betty
1/2 cup of melted butter. The juice of one lemon or orange. 1 quart of bread crumbs (centre of loaf). Enough water to make half a cup with the fruit juice. Nearly one quart of sliced apples (pared and...
-Recipe For Making St. Davids Pudding
(MARIETTA McPHERSON) 6 apples. 1/2 pound of almonds. 1 cup of water. 1/2 cup of butter. 1/2 cup of sugar. 1/4 cup of sherry. 1 1/2 cups of macaroon crumbs. Salt to taste. Pare and core the apple...
-Recipe For Making Queen Of Puddings
1 quart of milk. The yolks of four eggs. 1 pint of grated breed crumbs. Currant or other jelly. 1 1/2 cups of sugar. 1/2 cup of sugar. Grated rind and juice of one lemon. The whites of four eggs. F...
-Recipe For Making Christmas Plum Pudding
(À LA DAVID HARUM) 1 cup of scalded milk. 1/3 teaspoonful, each, of cloves and mace. 1 pint of bread crumbs. 3/4 cup of sugar. 1/2 pound of raisins. 1 teaspoonful of salt. 1/2 pound of currants...
-Recipe For Making Vitos Pudding
1 cup of vitos. 2 tablespoonfuls of butter. 2 cups of milk (scalded). 1 teaspoonful of soda. 1/2 cup of molasses. 1 teaspoonful of salt. 2 eggs. 1 cup of dates. Stir the vitos (any other wheat brea...
-Recipe For Making Cabinet Pudding
1 cup of fruit, currants, chopped citron and raisins. 3 cups of milk. 4 eggs. Cinnamon and cloves (ground) at discretion. Salt. 2 tablespoonfuls of melted butter. Slices of sponge cake. Butter ...
-Recipe For Making Steamed Berry Pudding
1 cup of milk 1 cup of huckleberries or cranberries. 2 eggs. Rolled crackers or sifted graham bread. 1 teaspoonful of salt. 1/2 cup of sugar. 2 tablespoonfuls of melted butter. Beat the eggs and ad...
-Recipe For Making Cumberland Pudding
6 ounces of stale bread crumbs. 6 ounces of sugar. 6 ounces of currants. 4 ounces of citron. 6 ounces of suet. 6 eggs. 6 ounces of apples. The grated rind and juice of one orange. 1 teaspoonful of sal...
-Recipes For Making Hot Puddings Thickened With Uncooked Ingredients
English Pudding Recipe 1/2 cup of butter. 1 teaspoonful of soda. 1 cup of stoned and cut raisins. 1/4 teaspoonful of cloves. 1 cup of molasses. 1/2 teaspoonful of cinnamon. 1 cup of milk. 1/2 teasp...
-Recipe For Making Fruit Pudding
1 cup of entire wheat flour. 1 teaspoonful of mixed spices (mace, cinnamon, etc.). 1/2 teaspoonful of salt. 1 teaspoonful of baking-powder. 2 teaspoonfuls of melted butter. 1/2 cup of molasses. 3/4 cu...
-Recipe For Making Carrot Pudding
(Ellen M. Chandler) 1 pound of carrots. 1/2 pound of currants. 1 pound of suet. 1 teaspoonful of ground cinnamon. 1 cup of sugar. 1 teaspoonful of nutmeg. 1 1/2 cups of flour. 1/2 teaspoonful of gr...
-Recipe For Making Indian Pudding
Indian Suet Pudding Recipe (Colonial) 1 quart of hot milk. 1 teaspoonful of salt. 1 cup of Indian meal. 1/2 teaspoonful of ginger. 1 cup of suet, chopped fine. 1/2 teaspoonful of cinnamon. 1 cup of...
-Recipes For Making Tapioca Puddings
Apple Tapioca Pudding Recipe 6 tart apples. 1/2 cup of sugar. 1 cup of tapioca. 1 teaspoonful of cinnamon, or the juice and grated rind of one lemon. 1 quart of boiling water. 1/2 teaspoonful of sa...
-Recipe For Making Baked Rice And Milk Pudding
1 cup of rice. Cinnamon or nutmeg. 1 cup of sugar. 6 cups of milk. 1 teaspoonful of salt. 1/2 to one cup of stoned raisins. Blanch the rice and turn into a baking dish; add the other ingredients an...
-Recipe For Making Aunt Sallie's Flirts
(Noodles) 1 egg. Flour. 1/4 teaspoonful of salt. Break an egg into a cup, add the salt and quickly stir in flour with a spoon until no more can be easily added. Turn on to a floured board and ad...
-Recipe For Making Strawberry, Blackberry, Peach Or Orange Shortcakes
Strawberry Shortcake 1 1/2 cups of flour. 1/3 cup of butter. 1/2 cup of cornstarch. 1/2 teaspoonful of salt. 4 level teaspoonfuls of baking-powder. Milk as needed. Sift together the flour, c...
-Recipe For Making Banana Shortcake
1/3 cup of butter. 2 1/2 teaspoonfuls (level) of baking-powder. 1 cup of sugar. 2 eggs. 4 bananas. 1/2 cup of milk. Cream filling. 1 3/4 cups of flour. Meringue. Mix in the same manner as a cak...
-Recipes For Making Fritters
Fritters are used as an entrée and also as a part of the sweet course. The fruit or other article which gives the specific name to the fritter is usually cut in slices, dipped into batter, and, when w...
-Recipe For Making Scandinavian Rosettes
Frying Scandinavian Rosettes Beat four eggs without separating. Add one pint of milk, and stir gradually into three cups of flour, sifted with half a teaspoonful of salt and two tablespoonfuls ...
-Recipes For Making Hot Souffles Or Souffle Puddings
Soufflés quite generally appear under the list of puddings. In reality, if they are to be considered puddings at all, they should be classed by themselves, in that they are distinguished from ordinary...
-Recipe For Making Cherry Souffle Pudding
1/4 cup of butter. 4 ounces, or one cup of bread crumbs. 1/2 cup of flour. 1 1/2 cups of milk. The grated rind of one half a lemon. 1/2 cup of cream. 3 eggs. 1/2 teaspoonful of salt. 6 ounces of stone...
-Recipe For Making Cocoanut Souffle
(Boston Cooking School) 1 1/2 cups of milk. 1 tablespoonful of butter. 1/3 cup of sugar. 1 cup of cocoanut. 3 tablespoonfuls of cornstarch. The whites of four eggs. Mix the cornstarch, sugar and...
-Recipe For Making Sponge Batter Pudding
1 1/2 cups of hot milk. The yolks of four eggs. 1/2 cup of flour. 1/4 cup of sugar. 1/2 cup of cold milk. 3 tablespoonfuls of butter. 1/4 teaspoonful of salt. The whites of four eggs. Stir the flou...
-Recipe For Making Omelet Souffle
5 eggs. The grated rind of one half a lemon. 3 tablespoonfuls of powdered sugar. 2 tablespoonfuls of lemon juice. 1/4 teaspoonful of salt. Beat the yolks of the eggs until light colored and thick; ...
-Recipe For Making Pineapple Omelet
2 tablespoonfuls of butter. 1/4 cup of sugar. 2 tablespoonfuls of flour. 1 teaspoonful of lemon juice. 1/4 teaspoonful of salt. 5 eggs. 1 cup of grated pineapple. 2 tablespoonfuls of butter. Co...
-Recipe For Making Omelet With Strawberry Jam And Cherries
3 eggs. 1 tablespoonful of butter. 2 tablespoonfuls of maraschino. Strawberry jam. 1/2 cup of maraschino cherries. Cherries and maraschino. Beat the yolks very light and add the maraschino and the ...
-Part 2. Chapter 22. Sweet Sauces
Sauces for sweet dishes may be considered as solid or liquid. The solid sauces include hard sauce, so called, and the various fruit jellies. The liquid sauces make up the larger division, and ma...
-Recipes For Making Sweet Sauces Thickened With Egg Emulsion
Sabayon Sauce For Custard Souffle Recipe, Cottage Pudding, Etc In the upper part of a double-boiler put one whole egg and two yolks and beat until well mixed; then add half a cup of sugar and beat ...
-Recipes For Making Sweet Sauces Made With Fruit Juice
Fruit Juice Sauce Recipe Put the fruit in a jar with from half to a whole cup of water to a pint of fruit, cover and let stand on a trivet, in a pail of water brought slowly to the boiling point, h...
-Recipes For Making Hard Sauce
Hard Sauce Recipe (For Hot Pudding) Cream half a cup of butter and add very gradually a cup of sugar, beating between each addition; when all the sugar has been added and the mixture is very light,...
-Recipes For Making Caramel Sauce
Caramel Sauce Recipe Put half a cup of sugar into a saucepan over the fire, and stir the sugar until it melts and becomes of light brown color; add half a cup of boiling water and allow the liquid ...
-Recipe For Making Meringue For Puddings And Pies
Use two tablespoonfuls of granulated sugar for each white of egg, and half a teaspoonful of flavoring extract for each four whites of eggs. Beat the whites until stiff, but not quite dry - whites of e...
-Recipes For Making Solid Sweet Sauces
Burnt Cream Sauce Recipe In a small saucepan, over the fire, stir half a cup of sugar until it becomes a golden-brown caramel; add one pint of thin cream and set over hot water until the caramel li...
-Part 2. Chapter 23. Fruit, Fresh and Cooked, for Immediate Use
Fresh Fruit And Its Properties If strawberries be not in season, buy them not at a great price. It is neither art nor courtesy to invite your friends to be 'eating money,' as the saying is. A gues...
-When Is The Proper Time To Eat Fruit
Dietetically Considered When fruit is eaten uncooked, for special dietetic purposes, the effect is always more pronounced if it be taken alone an hour before the meal, or between meals. An exceptio...
-How To Serve Uncooked Fruit
Fruit is most inviting when it is fresh-gathered, or picked with the heat of the sun upon it; exception is to be made in the case of melons, which are best when thoroughly chilled. Green leaves are ne...
-Recipes For Serving Fresh Fruit At Meals
The English custom is to serve fruit at the close of the breakfast, but, dietetically considered, the beginning of the meal is preferable in point of propriety. Theoretically, acid fruit should not...
-Recipes For Serving Fresh Oranges
Ways To Serve Oranges Oranges Sweet oranges are particularly valuable, since they are palatable without sugar. Oftentimes in sickness, in case of great gastric irritation, when food is n...
-Recipe For Making Salpicon Of Fruit In Grapefruit Basket
Cut grapefruit in halves. Remove and save the pulp and juice, discarding the fibrous part. With a pinking iron and sharp knife decorate the edge of the shells. A ribbon may be run through the open...
-Recipes For Serving Fresh Pineapples
Pineapples Recipe The pineapple is the only fruit that is known materially to aid digestion. The pineapple contains a principle, vegetable pepsin, that digests albuminous substances. When fresh jui...
-Recipes For Serving Fresh Peaches
Peaches Recipe, Half Frozen Cut very ripe peaches into halves and remove the stones and skins; sprinkle with powdered sugar and put into the can of a freezer; pack the can in crushed ice without sa...
-Recipes For Serving Fresh Melons
Melons Melons, though eaten as fruit, are in reality vegetables. They belong to the same family as the squash. Among the children of Israel in the wilderness, a cause of murmuring was the lack of c...
-Recipe For Making Centrepiece Of Fruit For Thanksgiving Dinner Or Harvest Festival
Select a golden-colored, medium-sized, well-shaped pumpkin. With a sharp knife fashion into the shape of a basket with an old-fashioned tub handle on each side. Carefully scoop out the seeds and pulp,...
-Recipes For Making Cooked Fruits For Immediate Use
Blackberry Sponge Recipe Fill an earthen bowl closely with small cubes of bread, pouring over the bread, as it is fitted into place, hot blackberry juice (black berries cooked until soft, with ...
-Recipes For Making Cooked Apples
Apple Sauce Recipe Pare, quarter, and core tart, juicy apples; add a little hot water and cook very quickly. When tender pass through a fine colander, add a few grains of salt and sugar, sweeten to...
-Recipe For Making Apples Baked With Almonds
Core and pare six or eight tart apples; let simmer in a cup, each, of sugar and water boiled together two or three minutes until nearly tender. Turn the apples often to avoid breaking. A little lemon ...
-Recipe For Making Blushing Apples With Orange Sauce
Core six red apples and cook, without removing the skins, in boiling water until tender. Turn the apples often with a skimmer, that they may cook evenly. Remove to a plate, carefully take off the ...
-Recipe For Making Baked Apples, Creole Style
Core and pare the apples. Put a little sugar, water, and lemon juice into a baking dish with the apples, and bake until tender, but not broken. Remove to a serving-dish, fill the centres with jelly or...
-Recipe For Making Apples With Rice
Blanch one cup of rice, then cook in boiling salted water until tender, adding more water as needed. When done the water should be absorbed and the kernels of rice distinct. Line small buttered cups w...
-Recipe For Making Fancy Baked Apples
(Marie Moran) Peel and core medium-sized tart apples. Put them in a baking dish and pour half a cup of water over them. Set in a hot oven and, when the apples are heated, sprinkle with enough sugar...
-Recipe For Making Jellied Apples With A Garnish Of Whipped Cream
Pare, quarter and core tart apples, and cut the quarters into two or three pieces. Put these into an earthen dish - a new bean pot, or a casserole is suitable - with layers of sugar between, using a c...
-Recipe For Making Jellied Apples
(Marie Moran) Soak half a box of gelatine in half a cup of cold water. Peel, core, and quarter two quarts of tart apples. Put a pint of water, the same of granulated sugar, the juice of a lemon, an...
-Recipe For Making Apple Charlotte
Pare and slice four or five times as many apples as will fill the dish in which the charlotte is to be made. Steam these until tender; then add sugar to taste and a generous piece of butter and co...
-Recipe For Making Apple Croquettes
6 or 8 large apples. 1/2 teaspoonful of salt. 3/4 cup of sugar. 4 tablespoonfuls of cornstarch. A grating of lemon rind. The yolks of five eggs. 4 tablespoonfuls of butter. (1 egg and bread crumbs.) ...
-Recipe For Making Compote Of Stuffed Pears With Rice
Select pears that are not too ripe, pare, and scrape the stems. Beginning at the stem end, cut, as to halve, to the centre of the pear; then, at a right angle, cut across to the first incision, an...
-Recipes For Serving Cooked Peaches
Pyramid Of Peaches Recipe Cook six or eight peaches, cut in halves and pared, in a cup, each, of sugar and water boiled to a syrup; drain and arrange, on small round croutons, about a pyramidal...
-Recipes For Serving Cooked Bananas
Compote Of Bananas Recipe Remove the peel and threads from six very ripe bananas; let stand covered with boiling water a few seconds, then drain and coat each with orange syrup; pile in the form of...
-Recipe For Making Baked Bananas
Pull down a section of banana skin and loosen the pulp from the rest of the skin; remove all coarse threads and replace the fruit in its original position in the skin; bake half a dozen bananas, so pr...
-Recipe For Cooking Bananas With Rice
Prepare a border of cooked rice. Use rice croquette mixture, omitting the candied peel; pack the rice in a buttered and sugared border mould, set on a heavy folded paper, in a dish of hot water in the...
-Recipes For Serving Cooked Cranberries
Cranberry Sauce Recipe Cook one pint of cranberries with one pint of boiling water five minutes after boiling begins (closely covered), strain, add a cup of sugar and let boil once. Skim and set as...
-Recipe For Cooking Stewed Figs
Whole, unpressed figs in a basket or bag are the best; the price varies with the quality. The skin of the better variety of figs is glossy, silky, and very tender. Such figs require but little cooking...
-Recipe For Cooking Baked Rhubarb
(Julia D. Chandler) Rinse quickly, wipe clean, and remove skin or shreds from larger stalks. Have ready an earthen or agate dish with plate to fit the top as a cover. Cut the stalks into this, in s...
-Part 2. Chapter 24. The Preservation Of Fruit
Instinctively, as it were, in time of plenty we are inclined to lay aside something for use in time of need. This is particularly true when one has a bountiful supply of fruit, which, in any form,...
-General Directions For Preserving Fruit
Select fruit of uniform ripeness and free from bruises and other blemishes. Put berries, cherries, currants and other small fruits, freed of hulls, a few at a time, in a colander standing in a pan of ...
-General Rule For Making Preserves
Take equal weights of prepared fruit and sugar. To each pound of sugar add half a pound (one cup) of water and heat to boiling point. Skim, add the prepared fruit with a few kernels from the stones an...
-Recipe For Making Marmalade, Jam And Butters
These are made of the pulp and juice of fruit. For the first two, apples and quinces are cooked in water and sifted, small fruits are mashed and, when the seeds are objectionable, also sifted An equal...
-Recipe For Making Jellies
The various processes of jelly making do not differ materially. Fruit juice is boiled with sugar to the jellying state. The shorter the time of boiling the more pronounced will be the the fruit flavor...
-Recipes For Canning
The several ways of canning fruit are variations only of two original methods - i.e., by cooking the fruit in an open saucepan and transferring to the jars, and by cooking the fruit in the same jars i...
-Recipe For Making Preserved Berries
For each pound of preserved berries use ten ounces of sugar and one fourth cup of water. Cook the sugar and water to the soft ball stage or to a thick syrup; let stand a few moments to cool a little, ...
-Recipe For Making Grape Preserves
Weigh the grapes and allow three fourths pound of sugar to a pound of fruit. Rinse the bunches of grapes in cold water, drain and squeeze the pulp from the skin of each grape. Heat the pulp gradually ...
-Recipe For Making Pears Preserved With Ginger
Pare, quarter and core eight pounds of pears; cut or break one fourth a pound of ginger root into pieces. Grate the yellow rind of two or three lemons. Put the pears, ginger and grated lemon into a sa...
-Recipe For Making Quince And Sweet Apple Preserves
Pare the quinces, cut in quarters and remove the cores and woody portion beneath. Cook the cores and skins with water to cover about an hour, then strain off this water and in it cook the quinces and ...
-Recipe For Making Strawberry Preserves
Strawberry Preserves Or Sunshine Strawberries Recipe (Ohio) Select and hull three pounds of perfect strawberries of large size. Cook three pounds of fine granulated sugar and two cups of boiling wa...
-Recipe For Making Citron, Melon Or Watermelon Rind Preserves
Remove the green outer rind of the melon and cut the remainder into pieces of small size. Citron may be cut in slices and the slices, after the seeds are removed, stamped out into pleasing shapes. Cov...
-Recipe For Making Vanilla Chestnut Preserve
With a sharp-pointed knife slit each chestnut shell across one side. Cook a minute in boiling water, drain well and let dry. Add a teaspoonful of butter for each pint of nuts and stir and shake over t...
-Recipe For Making Jam
Strawberry Or Blackberry Jam Recipe (English Recipe) Allow three fourths pound of sugar to a pound of fruit. Put the fruit over the fire and sprinkle on a little sugar; as the heat draws out the ju...
-Recipes For Making Marmalade
Rhubarb Marmalade Recipe 1 quart of bright red rhubarb stalks. Yellow rind and pulp of six oranges. 1 1/2 pounds of sugar. Boil the ingredients together very slowly until well reduced. The rind ...
-Recipe For Making Orange Marmalade
Take one dozen oranges and four lemons; cut each fruit in quarters and slice the quarters through pulp and rind as thin as possible, discarding all seeds. Weigh the prepared fruit, and to each pound a...
-Recipes For Making Currant Jelly
Currant Jelly Recipe, No. 1 Do not gather the currants just after a rain; extract the juice by pressing a few at a time in a cloth, then let drain through a cloth without pressure. Let as many cups...
-Recipe For Canning Strawberries
Weigh the berries after hulling and take one fourth the weight of the berries in sugar. Wash a few at a time by letting cold water run through them held in a colander; take one fourth the weight of th...
-Recipes For Pickles, Catsups, Etc
Pickles are not classed as hygienic relishes, but there are pickles and pickles. Cucumber pickles are sometimes colored green with sulphate of copper, which is a deadly poison. They are tinted green, ...
-Recipe For Making Sweet Pickled Pears, Peaches And Melon Rinds
7 pounds of fruit. 1 cup of water. 5 pounds of sugar. 2/3 cup of stick cinnamon. 1 pint of vinegar. 1/3 cup of whole cloves. Remove the skins and blossom ends of pears (retain the skins of sickle p...
-Recipe For Making Indian Pickle Or Pickles With Mustard
Use a mixture of small cucumbers, or large ones cut in pieces, green tomatoes, sliced, cauliflower broken into flowerets, nasturtium seeds, string beans, green grapes and button onions. Sprinkle with ...
-Recipe For Making Green Tomato Sweet Pickles
Remove a thin slice from the blossom ends and the hard portion around the stems of one peck of tomatoes. Slice the tomatoes, sprinkle with one cup of salt and set aside over night. In the morning drai...
-Recipe For Making Corn Relish
Cut the corn from two dozen ears; chop rather fine one head of cabbage, four large onions, four green peppers and one red pepper, first discarding the seeds of the peppers. Add one quart of vinegar an...
-Part 2. Chapter 25. Frozen Desserts
Ice cream was not discovered; it was developed. A direct descendant of the sherbet of the Orient, it traces its pedigree back thousands of years. -The National Baker. And Isaac brought forth the...
-Freezing With Ice and Salt
When coarse salt and ice of about the same size are mixed, the salt melts the ice to unite with it, which, in turn, dissolves the salt, so that both solids are changed to liquids. This change requires...
-Recipe For Making Philadelphia Ice Cream
This is a product of American invention, and is but little known abroad. In this country it is considered the choicest kind of ice cream. When properly made it consists entirely of sweetened and flavo...
-Recipe For Making Neapolitan Cream Ice
This ice is universally served in England and on the continent of Europe. It is made of cream, or rich milk, and yolks of eggs in proportiom from six to twelve for each quart of cream. One cup of suga...
-Recipe For Making Biscuit Glace
Parfait, Mousse And Biscuit Glace Recipe These delicious ices are all frozen without stirring, the peculiar texture of each being occasioned by freezing whipped cream. They are always moulded, and ...
-Water Ices
Water ices are composed principally of syrup or sugar and fruit juice. Of this class of ices sherbets are the best known. There are simple and compound sherbets. The simple sherbet contains but one ki...
-Method Of Freezing Ices
When a freezer with a crank is used and the chilled mixture, of whatever kind it may be, is packed for freezing, the amount of salt and ice being proportioned according to the texture desired, turn th...
-Serving Ices And Ice Cream In Moulds
When ice is to be served from a mould, have the mould ready, chilled and partly buried in salt and ice; then, when the frozen mixture has been well beaten, fill the mould solidly in every part, heapin...
-Serving Ices Or Ice Cream
For individual service, handsome glass or china cups, either with or without a saucer, are provided. These are quite generally used for punch, frappé or sherbet, or for ice cream that is served with a...
-Recipes For Making Vanilla Cream Ice
Philadelphia Cream Ice Recipe (Vanilla) 1 cup of sugar, or 1 1/2 cups of syrup at 28° by the syrup gauge. 1/2 vanilla bean, or 1 tablespoonful of vanilla extract. 1 quart of thin cream. Scald th...
-Recipe For Making Fruit Cream Ices
1. Crush the fruit or berries to a pulp; add the juice of half a lemon to each pint of pulp and sweeten to taste with sugar syrup (28° by the syrup gauge); add to any of the creams given above when ha...
-Recipes For Making Cream Ice
Chocolate Cream Ice Recipe For each quart of milk to be used for cream ice, melt from two to four ounces of chocolate; add about one fourth cup, each, of sugar and water and stir and cook over the ...
-Recipe For Making Plum Pudding Glace
To a chocolate cream ice, that made with eggs preferred, add when frozen a generous half pound of fruit - sultana raisins, cleaned currants, slices of citron and French candied fruit cut small. Cook ...
-Recipe For Making Nesselrode Pudding
20 large chestnuts. 2 ounces of preserved pineapple. The yolks of four eggs. 2 ounces of currants. 1/2 cup of sugar. 1 cup of whipped cream. 1 pint of scalded cream. Sugar syrup or maraschino to cover...
-Recipe For Making Baked Alaska
Have ready a quart mould of ice cream, frozen very firm, and a piece of sponge cake, about an inch thick and an inch wider and longer than the mould of cream. Dispose a piece of paper on a meat or...
-Recipes For Making Banana Sundaes
Banana Sundae Recipe, Plain Select a small banana; peel, scrape off the coarse threads and cut in halves, lengthwise. Set above the banana two mounds of vanilla ice cream, pipe a little whipped cre...
-Recipes For Making Coupe
Coupe Bartholdi Recipe Put a little vanilla ice cream in a glass cup; on this dispose two macaroons, broken in bits; on the macaroons set half a preserved or branched peach and fill the space left by...
-Recipes For Raspberry Sauce
Raspberry Sauce From Jam Recipe Mix half a cup, each, of raspberry jam and boiling water; add two rounding tablespoonfuls of granulated sugar and let boil two or three minutes; strain, to remove th...
-Recipes For Ice Cream And Ices Sauces
Coffee Sauce For Vanilla Or Lemon Cream Ice Recipe Make a boiled custard of a cup of clear black coffee, the yolks of three eggs and one third cup of sugar; when cold add a cup of thick cream. ...
-Recipe For Making Peach Cream Ice
1 1/4 cups of sugar. Rose color paste. 1 quart of thin cream. Sliced peaches. 1 cup of peach pulp. Sugar or syrup to sweeten. 1/2 vanilla bean or 1 teaspoonful of vanilla extract. Whipped cream. 5 dro...
-Recieps For Making Bombe Ice
Bombe Recipe, Algonquin Style Scald one quart of milk and one fourth cup of sugar. Beat the yolks of from six to eight eggs, add one cup of sugar and beat again; then cook in the hot milk as a boil...
-Recipe For Making Sherbet Water Ices
Fruit Sherbets Without A Syrup Gauge Recipe 1 quart of water. Scant pint of fruit juice. 2 cups of sugar. Juice of one lemon. 1 teaspoonful of gelatine. For lemon sherbet one cup of lemon juice. ...
-Recipes For Making Peach Sherbet
Peach Sherbet From Fresh Fruit Recipe (Italian Method) 1 quart of peach pulp. 1 1/2 cups of sugar, or sugar syrup at 32° to bring the density of the mixture to 20° by the syrup gauge. 1 cup of oran...
-Recipe For Making Orange Sherbet With Syrup
To any quantity of sugar syrup registering 28° by the syrup gauge add fruit juice to bring the density down to 20°; add also the juice of a lemon for each quart of mixture. One cup of lemon juice, or ...
-Recipe For Making Apricot Bombe Glace
Press the apricots in a can through a sieve; add the syrup from the can, one quart of water and two cups of sugar and stir until dissolved. Then freeze. Beat one cup of cream firm, also the white of o...
-Recipe For Making Pineapple Cream In Pineapple Shell
3 cups of water. 1 cup of double cream. 1 pint of shredded pineapple. 1/4 cup of syrup at 32° by syrup gauge, or 1/4 cup of sugar. 1 cup of sugar. 1 teaspoonful of gelatine. The juice of two lemons. ...
-Recipes For Making Frappes
Frappes Recipe These ices are served half frozen (an icy granular texture is preferred); to insure this, no gelatine is used and sugar instead of syrup is usually employed. Equal measures of ice an...
-Recipe For Making Cocoa Frappe
1/2 pound of cocoa. The whites of two eggs. 3 cups of sugar. 1 cup of sugar. 2 cups of boiling water. 1 pint of whipped cream. 3 1/2 quarts of scalded milk. 1 vanilla bean or four tablespoonfuls o...
-Recipe For Making Bombe Glace
Strawberry Bombe Glace. Moulded in melon mould. These handsome ices are very easily prepared. The handsomest bombes are those in which there is a pronounced contrast in color between the mixtur...
-Recipe For Charlotte Russe Filling
The white of one egg. 1 teaspoonful of vanilla or orange extract, or 2 tablespoonfuls of wine. 1/3 cup of powdered sugar. 1 cup of double cream. Beat the white of egg until dry and add the sugar g...
-Recipe For Ices Frozen Without Stirring
Parfaits, mousses, biscuits and soufflés are the principal ices in this class. In each of these whipped cream is the principal ingredient. The freezing is so conducted as to retain the open, mossy tex...
-Recipes For Making Parfait
Grape Juice Parfait Recipe Same as white parfait, after substituting one third cup of grape juice for the boiling water and adding half a cup of grape juice and the juice of half a lemon to the cre...
-Recipe For White Or Angel Parfait
1 cup of sugar. A scant tablespoonful of vanilla extract or half a vanilla bean steeped in the syrup. 1/3 cup of boiling water. The whites of two eggs. 1 pint of double cream. Boil the sugar and wa...
-Recipe For Caramel Parfait
1 pint of double cream. The yolks of three eggs. 1/2 cup of granulated sugar caramelized. 1 teaspoonful of vanilla if desired 1/2 cup of hot brown almonds, if desired. 1/3 cup of granulated sugar. 1/3...
-Recipe For Mignonette Parfait
Steep a cup (packed measure) of chopped mint leaves in a cup of cold water two hours. Heat to the boiling point, then strain and add to the strained water one cup of sugar and cook without stirring af...
-Recipe For Banana Parfait
1 1/4 cup of banana pulp (about three bananas). 1/2 cup of candied fruit cut fine (apricots, pineapple, cherries, etc.). 3/4 cup of sugar. 3 tablespoonfuls of Jamaica rum. Juice of half a lemon. 1 1/2...
-Recipes For Making Mousse
Mousse Recipe 1 pint of double cream. 1 cup of sherry wine, or 1 cup of grape or other fruit juice, or 1/2 cup of clear black coffee. 3/4 cup of powdered sugar. 1/4 teaspoonful of salt Add the ...
-Recipes For Peach, Strawberry And Raspberry Mousse
Peach Mousse Peach, Strawberry And Raspberry Mousse Recipe 1 pint of double cream. The juice of half a lemon. 1 cup of fruit pulp and juice. 3/4 cup of powdered sugar. One teaspoonful of...
-Recipe For Strawberry Souffle Frappe
The yolks of three eggs. The whites of two eggs. 1/2 cup of sugar. 1 cup of double cream. 1/2 cup of strawberry juice and pulp. Strawberry jelly. 1 cup of strawberry juice and pulp. 1/2 cup of ora...
-Recipe For Rice Pudding Glace
1/4 cup of rice. 1 tablespoonful of vanilla extract, or 1/4 cup of sherry wine. 1/4 teaspoonful of salt. 2 cups of milk. 1 1/2 cups of double cream. 3/4 cup of powdered sugar. Put the rice over the...
-Recipe For Sabayon Pudding
Beat the yolks of six eggs. Add, gradually, a scant three fourths cup of sugar; set the dish over hot water and beat while adding gradually half a cup of sherry. Raise the dish occasionally from the w...
-Serving Punch
Ices called by the name of punch are served just before the game. The foundation of these ices is a fruit sherbet; to this an Italian meringue and some kind of liquor is added. Roman punch is a lemon ...
-Recipes For Making Punch
Tea Punch Recipe For Receptions, Teas, Etc 1 quart of ice cream flavored with lemon. 1/2 cup of water. 1 quart of strong tea infusion. The whites of three eggs. Brandy or Kirsch to taste. 1 cup of ...
-Serving Ices And Desserts
Besides the ways of serving ices mentioned in the introduction, and the lining of a mould with lady-fingers, noticed in Strawberry Charlotte Glacé, nougat cases and croquenbouche of fruit, macaroons o...
-Part 2. Chapter 26. Boiling Sugar - Candy Making
I can teach sugar to slip down your throat a million of ways. - Dekker and Ford. Average Composition Of Sugar Water Protein Carbohydrates Fuel val. Per ...
-Temperatures Used In Boiling Sugar For Candy
In boiling sugar some fourteen degrees of density are recognized by the confectioner; six of these are required in home candy making. These are designated as: Blow, soft ball, hard ball, soft crack, h...
-Using Syrups For Ices And Desserts
Syrup gives more satisfactory results than does sugar in sweetening compotes and especially water ices. Syrup does not, however keep well for a very long time; boiled to a high density the surface soo...
-Recipe For Making Fondant For Candies
Fondant Making Equipment Fondant is the basis of all French cream candies. It also makes the best frosting for éclairs and small cakes. The varieties of candies made from fondant is also limitl...
-Recipes For Candies From Fondant
Bonbons, Fondant, Chocolate Chestnuts And Maple Creams Peppermints Recipe Melt the fondant over hot water, as described in dipping the centres, and flavor to taste with a few drops of ...
-Recipes For Caramels
Glucose is used in some of the best of caramels; but with or without glucose the boiling should be continued to about 250° Fahr., the hard-ball stage. During the last of the cooking the candy must b...
-Recipes For Candies
Fudge Recipe. (Harold Hill) Heat two cups of sugar and two thirds a cup of milk to the boiling point; add two squares of chocolate and stir constantly until the chocolate is melted. Boil eight minu...
-Recipe For Peanut Brittle
3 cups of brown sugar. 1 cup of water. 1 cup of New Orleans molasses. 1/4 pound of butter. 1/2 teaspoonful of cream-of-tartar. 2 teaspoonfuls of soda. 1 pint of peanuts. Boil all the ingredients, e...
-Recipe For Cocoanut Cream Candy
Boil two cups of sugar and half a cup of milk, or, better still, condensed milk diluted with water, four minutes after boiling begins, washing down the sides of the saucepan as needed. Add one fourth ...
-Recipe For Spun Sugar
Syrup Gauge And Sugar Spinner Boil one pound of sugar, half a cup of boiling water and one fourth a pound of glucose to 285° Fahr., or the crack stage. Follow the directions given for boiling s...
-Recipe For Carameled Nuts
Boil a cup of sugar and one fourth cup of water to the hard-crack, or caramel degree. Do not stir after the sugar is dissolved. Wash down the grains of sugar thrown up in cooking as in making fondant....
-Recipe For Candied Orange Or Lemon Peel
Let the peel, removed in halves or quarters, stand over night in salted water. Wash thoroughly. Let boil, changing the water several times, until the peel is tender. If the peel does not taste salty, ...
-Recipe For Candied Violets
Remove the stalks from a pound of violets and rinse them in cold water, then spread them on a towel to dry. Cook a pound and a quarter of sugar to the soft-ball stage, remove from the fire and add the...
-Recipe For Candied Pansies, Mint Leaves, Etc
Set an ounce of gum arabic and half a cup of cold water over the fire in a double-boiler and stir while melting. When cold use in brushing over the leaves, petals or blossoms. If flowers are used, the...
-Part 2. Chapter 27. Food For The Sick And Convalescent
A carefully regulated diet has, in numberless cases, proved one of the best, if not the very best, correctives of disease.- Doctor Shepard. All that a man hath will he give for his life. Diffi...
-Part 2. Chapter 27. Food For The Sick And Convalescent. Part 2
The First Principle An example of the first principle, viz.: avoidance of all articles that disagree with existing conditions, is seen in the dietary prescribed for diabetic patients. We know that ...
-Part 2. Chapter 27. Food For The Sick And Convalescent. Part 3
In Chronic Rheumatism The basis of the diet should be farinaceous food with a few fresh green vegetables. Fish, eggs, and fowl may be eaten; but dark meat is not desirable. Sweets and alcoholic be...
-Recipes For The Sick And Convalescent
Barley Water Recipe (Used Alone Or In Diluting Milk) Put three teaspoonfuls of pearl barley over the fire in cold water; let heat to the boiling point and boil five minutes, then drain, rinse in...
-Recipes For The Sick And Convalescent. Part 2
Beef Essence Recipe Cut beef, prepared as before, into small pieces; set these in a wide-mouthed bottle, securely corked, or in a fruit jar, closely covered, on a heavy fold of paper, or on a tr...
-Recipes For The Sick And Convalescent. Part 3
Mutton Broth Recipe (United States Army Hospital Recipe For Twelve Men) Mutton, six pounds; salt, two ounces; rice, two ounces. Directions: Break the bones without separating the meat. P...
-Recipes For The Sick And Convalescent. Part 4
Savory Custard Recipe Beat the yolks of two or three eggs; add a few grains of salt, a dash of pepper, if permissible, and a cup of beef tea, or broth of any kind; strain into a buttered cup a...
-Recipe For Souffled Egg
Souffled Egg This dish when properly prepared is a delicate, dainty morsel. An egg so cooked is often more easily digested than when poached au naturel, in as much as the air incorporated i...
-Recipes For Egg Junket
Egg Junket, Whipped Cream Recipe Separate the whites from the yolks of two eggs, beat the whites until dry and the yolks until thick; gradually add the yolks to the whites, beating constantly. Heat...
-Recipe For Sponge Rusks
Bake sponge cake mixture in a pan of such size as to secure a sheet of cake half an inch thick when baked. When the cake is cold, cut into strips three inches wide, and these into short strips about a...
-Recipe For Calf's Foot Jelly
1 calf's foot. 1/2 cup of sugar. 1 1/2 quarts of cold water. 3 whites of eggs with shells. 1/2 cup of sherry wine. 1/2 cup of cold water. Juice of one lemon. Scald and clean the foot thoroughly. Sp...
-Part 3. Chapter 1. Buying, Care Of Food And Cooking Utensils
There are two ways of marketing or buying groceries in vogue, both of which have ardent advocates. By the one, and this is largely practised by the women of Mexico and France, the housekeeper buys jus...
-Food And Supplies That May Be Bought In Quantity
White flour may be bought by the barrel, if one has a cool, dry place for its storage. The barrel should not rest directly upon the floor, but be raised from it by strong supports, so that there may b...
-Food And Supplies That May Be Bought In Quantity. Continued
Food In Season As a rule, when food is most cheap and plentiful, it is at its best; out of season, it is expensive and lacking in flavor and quality. In the early spring the provident housekeeper w...
-Cooking Appliances And Their Care
To prepare three meals a day in a family of five or six members requires the constant attendance in the kitchen of at least one person, and often several people are occupied there. Even in a small fam...
-Part 3. Chapter 2. Food In The Body
Foods or food principles (Chapter I, Part I) supply us with means to carry on the work of the body - i.e., the different processes incident to the existence of a living being and the work carried on o...
-Food Principles Or Nutrients In The Body
Protein: as white (albumen) of eggs, curd (casein) of milk, lean meat, gluten of wheat and grains and other vegetable proteid (formerly called legumen) - Forms tissue. Fats: as fat of meat, butter...
-Part 3. Chapter 3. A Well Balanced Menu Or Diet
A meal - what is it? Just enough of food to renovate and well refresh the frame, so that, with spirits lightened and with strength renewed, we turn with willingness to work again. In the chapter ...
-Measure Of Nutritive Value Of Food
The nutritive value of any given food stuff is measured by the amount of heat liberated during its oxidation into those chemical combinations in which it is to leave the organism. The unit of measu...
-Sample Menu For Family Of Six
Man at moderate muscular labor, woman, two girls, 12 and 6; two boys, 10 and 8 years of age. This family requires the same number of calories of heat and potential energy as four men at moderate muscu...
-Part 3. Chapter 4. The Physiology Of Digestion
Preserve and treat food as you would your body, remembering that in time food will be your body. Food ingested to supply the solid waste of the body is taken from the extermal world; and this foo...
-Mastication And Insalivation
On being taken into the mouth, solid food comes under the mechanical action of the teeth, by which it is cut, crushed, and ground, or finely divided, at the same time it is becoming mixed with the muc...
-Pancreatic Juice And Intestinal Digestion
Pancreatic juice contains several ferments: (1) Amylopsin, resembling the ptyalin of the saliva, which finishes the digestion of starch that had been begun in the mouth by the ptyalin; (2) trypsin, a ...
-Starch And Acid Or Tea Not A Proper Food Combination
Neither ptyalin nor amylopsin can act in an acid media. This indicates that starch and acids do not form a suitable food combination. Tea, probably, by its astringent property, arrests the activity of...
-Stomach, Or Gastric, Digestion
The stomach is lined with mucous membrane, filled with countless glands and ducts. These microspic organs both secrete and absorb fluids. The gastric glands secrete the gastric juice. Like the salivar...
-The Conditions Necessary To Secure Proper Stomach Digestion
1. The careful subdivision and insalivation of the food by mastication. This condition is necessary for proteid food, in order that the stomach may not be called upon for too vigorous action in cha...
-The Effects Of Eating Unsuitable Food
When the mucous surface of the membrane is irritated by improper food, the glands become over-excited and pour out a large quantity of fluid, and diarrhoea may result. If the irritation be continued, ...
-Part 3. Chapter 5. Suggestions on Garnishing and Serving
Dainty ways of serving food have a usefulness beyond their aesthetic value. Every one knows that a feeble appetite is often tempted by a tastefully garnished dish, when the same material carelessly s...
-What Garnishes To Serve With Meat And Poultry
Garnishes For Roast Chicken, Turkey And Entrees Celery leaves, lettuce, cut in ribbons, barberries and leaves; fried oysters, singly or in groups with or without green leaves; blanched chestnuts, g...
-What Vegetables To Serve With Meals
Vegetables Served With Fish Potatoes, tomatoes, or peas cooked in any manner desired, or tomatoes and cucumbers uncooked, may be served with fish; also onions, drained and refreshed several times w...
-Part 3. Chapter 6. Hospitality and the Etiquette of Entertaining
Dinner Table, First Course Luncheon Table, Centrepiece Of Sweet Peas He must leave the omniscience of business at the door when he comes into the palace of beauty. At the beginning of...
-The Formal Dinner
The hospitality expressed in the words: Come in the evening, or come in the morning; Is possible only between those people who hold to each other the tenderest friendship of life, and whose com...
-Seating The Guests
Where the number of guests is large and it might be inconvenient to inform the gentlemen as to the ladies they are to escort to the table, a tray holding small addressed envelopes is left in a conspic...
-Styles Of Serving Dinner
There are two distinct styles of serving a dinner: English and Russian; a third style, called by Mrs. Henderson the compromise, emphasizes the best points of these two and is largely used, especiall...
-Setting The Dining Table
The Dining Table Dining tables are round, square, or long and oval; the oval table is a novelty just now, but there is no shape of table at which a seat gives as attractive and comprehensive a view...
-Dining Table Decorations
The linen, service plates, and individual silver - glass being put in place last of all to avoid breakage - being systematically and regularly disposed upon the table, the china with decorations in na...
-Lighting The Dining Table
Candles in stem candlesticks or in a candelabra are thought to give the most perfect light for a dinner table. If candles be used, there should be enough to light the room properly without the aid of ...
-Other Dinner Decorations Than Flowers
If one has choice bonbon dishes that will add to the appearance of the table, they may be placed upon the table, at equal distances from each other, and the larger decorative pieces, as lamps and flow...
-Detail Of Service A La Russe
The oysters are in place when the guests are seated. When this course is finished, the oyster plate is removed and the service plate left in place. The soup plate is set upon this and, when this is re...
-The Dinner Menu
When we read such books as Culinary Jottings, by Wyvern, and Food and Feeding, by Sir Henry Thompson, we are forced to acknowledge that men have probably given greater attention and wider research...
-Little Dinners
Grand, formal dinners, where eight or ten elaborate courses are served to from ten to eighteen people and by no less than three attendants, besides a cook, can be satisfactorily carried out only by pe...
-Formal Breakfasts Or Luncheons
Breakfast and luncheon parties are much alike. The points of difference are easily distinguished. Gentlemen are invited with ladies to breakfast. Fruit always forms the first course; coffee is served,...
-The Home Dinner
It seems dinners are but innovations, whilst breakfasts and suppers are men's most ancient and natural meals. Laughter is one of the greatest helps to digestion with which I am acquainted, and t...
-Serving The Home Dinner
The Dinner Menu The regular home dinner should consist of soup, a substantial dish, as meat, poultry or fish, one or two vegetables, a salad, a sweet and coffee. A carefully prepared entrée after t...
-Teas And Invitations
In America a cup of tea is not the universal and everyday occurrence that it is in England and her dependencies. Originally, perhaps, climate had something to do with the introduction of this custom a...
-Part 3. Chapter 7. Menus For Occasions
Thanksgiving Dinner We yield Thee unfeigned thanks and praise, as for all Thy mercies, so especially for the returns of seed-time and harvest, and for crowning the year with Thy goodness in the inc...







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