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The Myrtle Reed Cook Book



Several Hundred recipes from the popular American author Myrtle Reed, also known as Olive Green

TitleThe Myrtle Reed Cook Book
AuthorMyrtle Reed
PublisherG. P. Putnam's Sons
Year1916
Copyright1916, G. P. Putnam's Sons
AmazonThe Myrtle Reed Cook Book
The Myrtle Reed Cook Book

G. P. Putnam's Sons

New York London

The Knickerbocker Press 1916

-The Philosophy Of Breakfast
The breakfast habit is of antique origin. Presumably the primeval man arose from troubled dreams, in the first gray light of dawn, and set forth upon devious forest trails, seeking that which he might...
-How To Set The Table
Having said so much, we proceed, not to our mutton, as the French have it, but to our breakfast, in which the table plays no small nor unimportant part. There are rumors that the pretty and sensible ...
-The Kitchen Rubaiyat
Wake, for the Alarm Clock scatters into Flight The variegated Nightmares of the Night; Allures the Gas into the Kitchen Range And pleads for Rolls and Muffins that are Light. Before the Splendor of t...
-Fruits In Season
Apples................All the year. Apricots...............July to August 20. Bananas..............All the year. Blackberries.........July 1 to August 15. Cherries..............June 1 to July 15. ...
-Apples
I. When served whole, apples should be carefully washed and rubbed to a high polish with a crash towel. Only perfect fruit should be served in this way, and green leaves in the fruit bowl are especial...
-Apricots
I. Wipe with a dry cloth and serve with fruit-knives. A green leaf on each plate is a dainty fruit doily. II. Canned. - Drain, rinse in cold water, arrange on plates, and let stand several hours befo...
-Bananas
I. Serve in the skins with fruit-knives, one to each person. II. Skin and scrape and serve immediately. People who cannot ordinarily eat bananas usually find them harmless when the tough, stringy pul...
-Rhubarb
I. Peel, cut into inch-lengths, and stew with plenty of sugar. Serve cold. II. Cut, but do not peel, boil five minutes, then change the water and cook slowly with plenty of sugar till done. III. Bak...
-Figs
May be served from the basket. This, of course, applies only to the more expensive varieties, which are clean. The ordinary dried fig of commerce must be washed many times, and is usually sweet enough...
-Cherries
I. Serve very cold, with the stems on. A dainty way is to lay the cherries upon a bed of cracked ice, and serve with powdered sugar in individual dishes. II. Pit the cherries, saving the juice, and s...
-Other Fruit
Blackberries Serve with powdered sugar, with or without cream. A tablespoonful of cracked ice in a saucer of berries is appreciated on a hot morning. Blue Plums See Green Gages. Currants Serv...
-Cereals
So many breakfast foods are upon the market that it would be impossible to enumerate all of them, especially as new ones are appearing continually. Full and complete directions for cooking all of them...
-Cereals. Part 2
Steamed Barley Cooked one cupful of pearled barley in a double boiler four hours, with four cupfuls of water and a little salt. In the morning, add a cupful of boiling water or milk, stir occasionall...
-Cereals. Part 3
Fried Cream Bring two cupfuls of milk to the boil, add two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, and half a teaspoonful of salt. Take from the fire and add one egg, well b...
-Cereals. Part 4
Oatmeal Gruel Mix one tablespoonful of oatmeal in half a cupful of cold water, add three cupfuls of milk, or of water, or of milk and water, and a little salt. Cook half an hour in a double boiler, s...
-Cereals. Part 5
Fried Oatmeal Mush Wet a pan or mould in cold water and pack into it left-over oatmeal. Twelve hours later, turn out, cut into slices, dredge with flour and fry, serving with a simple syrup if desire...
-Cereals. Part 6
Milk Porridge One tablespoonful of flour rubbed smooth with half a cupful or more of water. Add a cupful of boiling milk, a little salt and spice, and cook ten minutes or more in the double boiler. ...
-Salt Fish
With very, very few exceptions, fish and meats other than salt are not suitable for breakfast. So many delicious preparations of these are possible, however, that no one need lament the restriction wh...
-Salt Fish. Part 2
Creamed Roast Codfish Brush the salt from a whole salted cod with a stiff brush. Place in a baking-pan and put in a hot oven until brown and crisp. Take out, lay on a board, and pound with a potato-m...
-Salt Fish. Part 3
Flaked Salt Codfish Soak two pounds of fish over night. In the morning scrub it well, cover with slices of onion, pour boiling water over, and let it soak till the water is cool. Skim out, wipe, and ...
-Salt Fish. Part 4
Herring Balls Partly boil bloaters or herrings, skin, add an equal bulk of mashed potatoes made from baked potatoes. Add a lump of butter and enough cream to soften it. Form into balls, dip in egg an...
-Breakfast Meats
Beef Balls One cupful of cooked chopped beef, one cupful of cold mashed potatoes, half a cupful of milk, two tablespoonfuls of butter, and one egg. Put the milk and butter in the frying-pan ; when it...
-Breakfast Meats. Part 2
Bacon Fraise Make a batter of four eggs, half a cupful of milk, and a teaspoonful of flour. Fry some thin slices of bacon till transparent. Dip them in the batter, spread on a stoneware platter, cove...
-Breakfast Meats. Part 3
Kidney Bacon Rolls Season a cupful of bread crumbs with grated onion, salt and pepper, and minced parsley. Moisten with egg well beaten. Spread the crumb mixture over thin slices of bacon and wrap ea...
-Breakfast Meats. Part 4
Minced Lamb With Poached Eggs Chop cold roast lamb very fine. Season with salt, pepper, and a bit of mint. Reheat in the gravy, or in water, adding a little butter, or in a cream sauce. Spread thinly...
-Breakfast Meats. Part 5
Sausage Prick the skins with a needle or fork to prevent bursting. Cover with boiling water, parboil five minutes, drain, wipe, and fry as usual. The sausage meat is made into small flat cakes, dredg...
-Breakfast Meats. Part 6
Substitutes For Meat Certain things are well suited to replace meat at the breakfast table. It is a good idea to bar out the potato, unless in hash, for the simple reason that the humble vegetable ap...
-Eggs
Various rules have been given for testing the freshness of eggs, but there is only one which is reliable, and it is, perhaps, the most simple of all. It is merely this : open the egg and look at the c...
-Eggs. Part 2
Scrambled Eggs With Dried Beef One cupful of minced dried beef, which has been soaked in boiling water for five minutes. Put it into melted butter, stir till the butter sizzles, then pour over six or...
-Eggs. Part 3
Oyster Scramble One cupful of oysters, cut fine. Pour boiling water over, drain on a fine sieve, and add six or seven well-beaten eggs. Prepare as other scrambles. Mushroom Scramble One cupful of...
-Eggs. Part 4
Creamed Chicken And Poached Eggs Make a cream sauce, add one cupful of minced cooked chicken, spread on toast, and lay a poached egg on each slice. Boiled Eggs - I Put the eggs into a saucepan of...
-Eggs. Part 5
Eggs In Ambush Scoop out the crumb from stale rolls, first cutting an even slice off the top. Toast or fry the shells thus made, or rub freely with butter and set into a piping hot oven until crisp a...
-Eggs. Part 6
Eggs A La St. Catherine Select smooth, shapely potatoes and bake until soft. Cut in halves lengthwise and scoop out a part of the pulp. Break an egg into each half, sprinkle with salt and pepper, add...
-Omelets
To make an omelet, you must first break eggs French Proverb. So many different methods for making omelets are given, in works of recognized authority, that it seems as if any one who had an egg and...
-Omelets. Part 2
Pea Omelet Prepare Omelet I. As soon as the eggs are in the frying-pan, add a cupful of cooked and 8 drained peas, arranging carefully in the outermost half so that the other portion will fold over i...
-Omelets. Part 3
Bread Omelet Soak half a cupful of bread crumbs in half a cupful of milk and mix with the eggs before cooking. Omelet A La Creme Make the cream sauce. Mix half a cupful of it with the omelet befo...
-Quick Breads
People who can eat hot breads for breakfast are always sorry for those who cannot. Quite often the internal dissension ascribed to the hot bread is due to something else, or to an undesirable combinat...
-Quick Breads. Part 2
Kentucky Batter Bread Two cupfuls of corn - meal, three eggs well beaten, one teaspoonful of salt, and one table-spoonful of melted butter. Mix with enough milk to make a thin batter. Pour into shall...
-Quick Breads. Part 3
Johnny Cake One cupful of sweet milk, one cupful of buttermilk, one teaspoonful of salt, one of soda, and one tablespoon ful of melted butter. Add enough corn-meal to roll into a sheet half an inch t...
-Quick Breads. Part 4
Apple Johnny Cake Mix two cupfuls of corn-meal with half a cupful of sugar, a pinch of salt, and a teaspoonful of cream of tartar. Dissolve half a teaspoonful of soda in a cupful and a half of milk, ...
-Quick Breads. Part 5
Charleston Breakfast Cake Beat together one cupful of sugar and one tablespoonful of melted butter. Add two eggs, beaten very light, a pinch of salt, a grating of nutmeg, and one cupful of milk. Sift...
-Quick Breads. Part 6
Muffins - II Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of sugar, one heaping teaspoonful of baking powder, a pinch of salt, and two tablespoonfuls of melted butter. Sift the...
-Quick Breads. Part 7
Muffins - VIII Four cupfuls of flour, two and one half cup-fuls of milk, three eggs, beaten separately, two tablespoon fuls of butter, one teaspoonful of salt, one tablespoonful of sugar, and three t...
-Quick Breads. Part 8
New Hampshire Muffins Beat together three eggs and one cupful of milk. Add a pinch of salt and one teaspoonful of powdered sugar. Sift together two cupfuls of flour and one heaping teaspoonful of bak...
-Quick Breads. Part 9
Rye Crisps One cupful of rye meal and one half cupful of white flour. Sift into a bowl with one teaspoonful of baking powder and mix thoroughly with one third of a cupful of finely minced beef suet. ...
-Quick Breads. Part 10
Brioche Paste One cake of compressed yeast, a pinch of salt, one and one fourth cupfuls of butter, four cupfuls of flour, one tablespoonful of sugar, two tablespoon fuls of warm water, and seven eggs...
-Quick Breads. Part 11
English Bath Buns Dissolve half a cake of compressed yeast in one cupful of milk, and add two cupfuls of flour, or enough to make a sponge. Let rise until light, then add two thirds of a cupful of me...
-Quick Breads. Part 12
Alabama Rolls Rub two hot baked potatoes through a colander. Stir in one cupful of melted butter, two eggs well beaten, half a cake of compressed yeast, dissolved, and mixed with one cupful of sifted...
-Quick Breads. Part 13
Paris Rolls Four cupfuls of milk, one half cake of compressed yeast, six cupfuls of flour, and the yolks of two eggs, well beaten. Mix thoroughly and set the sponge to rise. When it is very light, wo...
-Quick Breads. Part 14
Zwieback One cake of compressed yeast dissolved in one cupful of scalded milk, a pinch of salt, and enough sifted flour to make a soft dough. Let rise until very light, then stir in one fourth of a c...
-Pancakes
The edible varieties of pancakes are readily distinguished from the poisonous growths. The harmless ones are healthful and nutritious and grow in private kitchens. The dark, soggy, leaden varieties ar...
-Pancakes. Part 2
Kentucky Buckwheat Cakes One cupful of flour, two cupfuls of buckwheat flour, one teaspoonful of salt, one cake of compressed yeast dissolved in lukewarm water, and one tablespoonful of molasses. Bea...
-Pancakes. Part 3
Crumb Pancakes Two cupfuls of bread crumbs soaked in milk until very soft. Add a pinch of salt, one cupful each of sweet milk and buttermilk, one tea-spoonful of soda and one egg beaten separately, t...
-Pancakes. Part 4
Hominy Griddle Cakes Soak two cupfuls of fine hominy all night and cook it in a double boiler all day or until soft. When wanted for griddle cakes add two cupfuls of white corn-meal, sifted, three ta...
-Pancakes. Part 5
Rice Pancakes - III Dissolve a teaspoonful of soda in a tablespoonful of cold water, and stir it into two cupfuls of thick sour milk. Add two cupfuls of sifted flour, a pinch of salt, two eggs, beate...
-Coffee Cakes
Baba A La Parisiennb Prepare the yeast as for French Coffee Cake. Beat four tablespoon fuls of sugar to a cream with one cupful of butter and the grated yellow rind of a lemon. Add seven unbeaten egg...
-Coffee Cakes. Continued
Vienna Coffee Cake Dissolve a cake of compressed yeast in one cupful of scalded and cooled milk, add a pinch of salt and one tablespoonful of brown sugar. Sift one cupful of flour into a bowl, add th...
-Doughnuts
Plain Doughnuts Sift two teaspoon fuls of baking powder with four cupfuls of flour. Dissolve half a cupful of sugar in one cupful of milk. Add to the milk one teaspoonful of salt, half a nutmeg, grat...
-Waffles
Blue Grass Waffles Two cupfuls of thick sour cream, two cupfuls of flour, three eggs, well beaten, and half a teaspoonful of soda sifted with the flour. Mix quickly, folding in the stiffly beaten whi...
-Breakfast Beverages
The breakfast beverage par excellence is coffee, at least in American households, but, rather than have coffee poorly made, it is better to have no coffee at all. The French method of coffee making ha...
-Simple Salads
A salad with mayonnaise dressing is an ideal piece de resistance for luncheon. It furnishes the necessary carbon in a light and easily assimilated form, and, if well made, is always palatable. Strict...
-Simple Salads. Part 2
Chicken Salad Mix cold, cooked, shredded chicken with half the quantity of finely cut celery, mix with mayonnaise dressing, and serve on a bit of lettuce. Garnish with parsley and slices of hard-boil...
-Simple Salads. Part 3
Bohemian Salad Mix fried oysters or fried scallops, cold, with half the quantity of finely cut celery. Serve very cold on lettuce leaves with mayonnaise. Crab Salad Use the meat of boiled crabs f...
-Simple Salads. Part 4
Chicken Aspic Salad Use strong, clear chicken stock or the chicken juice which comes in cans, and half a package of gelatine to each pint. When the jelly begins to thicken, stir in lightly broken Eng...
-Simple Salads. Part 5
Grape Salad - II Prepare as above, using apples in place of the oranges. Grape Fruit Salad Break the pulp of grape fruit into small bits and drain, reserving the juice. Arrange on lettuce leaves,...
-Simple Salads. Part 6
Russian Salad Make tomato aspic in a border mould, turn out on a platter and fill the centre with celery mayonnaise. Pineapple Salad Pineapple, oranges, bananas, and strawberries, cut coarsely. F...
-Simple Salads. Part 7
Vienna Salad Finely cut celery, apple dice, and shreds of green pepper. Mayonnaise. Waldorf Salad Sour apples, peeled and sliced, English walnuts, and finely cut celery. Mayonnaise. Mutton Sal...
-Simple Salads. Part 8
Celery And Pineapple Salad Use equal parts of shredded pineapple and celery, cut fine. Sprinkle with lemon-juice, and chill. Add a few blanched and pounded almonds, mix with mayonnaise, and serve on ...
-Simple Salads. Part 9
Egg And Chicken Salad Chop cold roast chicken very fine. Mix the yolks of hard-boiled eggs with the chicken, adding enough mayonnaise to make the mixture easily into balls. Cut the whites of the eggs...
-Simple Salads. Part 10
Egg And Asparagus Salad Cut boiled, fresh asparagus into bits. Mix with slices of hard-boiled egg and serve on lettuce leaves with a French dressing to which chopped pickles and capers have been adde...
-Simple Salads. Part 11
Halibut Salad - II Prepare halibut steaks according to directions given above. Sprinkle with French dressing, cover with cucumbers sliced thin, and spread with mayonnaise. Halibut Salad - III Pre...
-One Hundred Sandwich Fillings
1. One half pound of Roquefort cheese, one fourth as much butter, and half a teaspoonful of paprika. Mix to a paste with sherry wine. Spread on wafers or toasted rye bread. 2. Remove all the seeds fr...
-Luncheon Beverages
Inasmuch as coffee usually appears both at breakfast and dinner, it is well to bar it out absolutely from the luncheon table. Too much coffee drinking is injurious, as the makers of imitation coffees ...
-Eating And Dining
There is an old saying to the effect that all may eat, but ladies and gentlemen dine. The difference lies more in the preparation and manner of serving than in the food itself, and whether her eveni...
-Thirty-Five Canapes
I Cover thin circles of fried or toasted bread with chopped hard-boiled eggs, lay a curled anchovy in the centre of each piece and serve either hot or cold, garnishing with minced parsley or capers. ...
-Beef Soups
Barley Soup Cook one cupful of barley slowly until soft. Drain, and add to beef stock made according to any preferred method. Serve very hot. Black Bean Soup Soak two cupfuls of black beans in co...
-Bisques And Purees
Bisque Of Clams Reheat four cupfuls of veal stock, and thicken with two tablespoonfuls of butter, blended with two tablespoonfuls of flour, and rubbed smooth in the stock, while boiling. Add a small ...
-Chicken Soups
Chicken Bouillon Cut up a chicken, cover with cold water, add a small onion sliced, a stalk of celery cut fine, and a small bunch of parsley. Simmer until the meat falls from the bones, strain throug...
-Cream Soups
Cream Of Asparagus Prepare according to directions given for Cream of Celery, using two cupfuls of asparagus. Add a tablespoonful of whipped cream and a few of the cooked asparagus tops to each plate...
-Fish Soups
Clam Broth Scrub the clams in cold water. Place over the fire in an iron kettle, and heat until the shells open. Strain the broth through two thicknesses of cheesecloth, season to taste, and serve. ...
-Fish Soups. Continued
Creole Oyster Gumbo Fry a sliced Spanish onion brown in olive-oil, add a tablespoonful of flour, a chopped sweet pepper, and a pint of okra. Simmer for fifteen minutes, add one hundred oysters, with ...
-Fruit Soups
Cherry Soup Stone four cupfuls of sour cherries. Cover with a quart of cold water and bring to the boil. Add half a cupful of sugar, and when the cherries are soft, rub through a colander and return ...
-Mutton Soups
Asparagus Soup Add to six cupfuls of mutton stock one cupful of cooked asparagus tips and half a cupful of parboiled sweet green peppers cut in shreds. Thicken with egg yolks and cream, if desired. ...
-Veal Soups
Austrian Veal Soup Reheat two quarts of veal stock and add one cupful each of cooked green peas and diced carrots. Thicken with butter and flour according to directions previously given. Chiffonad...
-Miscellaneous Soups
I Cut up three pounds of the shin of beef, and break the bones. Cover with three quarts of cold water, add half a pound of lean ham, a turnip, an onion, a carrot, a quarter of a cabbage, and three st...
-How To Cook Clams
Clams A La Marquise Cook a quart of opened clams with a cupful of white stock, a tablespoonful of butter, and pepper and mace to season. Skim out, drain, and slice the clams. In another saucepan blen...
-How To Cook Crabs
Baked Crabs Butter a baking-pan and put a layer of seasoned crab meat in the bottom. Add a layer of finely chopped cooked ham, then a layer of crumbs. Dot with butter and repeat until the dish is ful...
-How To Cook Lobster
Broiled Lobster Split a boiled lobster lengthwise, rub the cut surface with soft butter, and broil with a slow fire. Brown Lobster Curry Melt three tablespoonfuls of butter and fry in it two smal...
-How To Cook Oysters
Baked Oysters Put into a baking-dish one-half cupful of butter and one cupful of cream. Heat thoroughly, but do not boil. Add three tablespoonfuls of sherry, one teaspoonful of anchovy paste, a dash ...
-How To Cook Oysters. Continued
Oysters In Brown Sauce Parboil a pint of oysters in their own liquor, skim out, and drain. Put into a saucepan one-quarter of a cupful of butter, and cook until brown. Add one-quarter of a cupful of ...
-How To Cook Scallops
Fried Scallops Trim off the beards and black parts, rinse well, and drain. Saute in hot lard, drain on brown paper, and serve at once. Or, dip in egg and crumbs and fry in deep fat. Pigs In Blanke...
-How To Cook Shrimps
Creamed Shrimps Melt one tablespoonful of butter, add one table-spoonful of flour, and cook thoroughly. Add one cupful of milk, and cook until thick, stirring constantly. Add two cupfuls of shelled s...
-Sixty Ways To Cook Fish
Court Bouillon Put into the bottom of the fish-kettle a thick layer of sliced carrots and onions, and a sliced lemon. Season with parsley, thyme, a bay-leaf, half a dozen whole peppers, and three or ...
-Sixty Ways To Cook Fish. Part 2
Baked Bluefish Clean, scrape, and split the fish and take out the backbone. Gash the flesh and insert a thin slice of salt pork under the skin. Make a stuffing of one cupful of bread-crumbs, two tabl...
-Sixty Ways To Cook Fish. Part 3
Haddock Rarebit Cut the haddock into slices an inch thick. Free from bone and skin. Lay in a greased baking-dish, and season with salt and pepper. Grate sufficient cheese to cover, and season with sa...
-Sixty Ways To Cook Fish. Part 4
Pike Baked In Sour Cream Clean a four-pound pike, cut into steaks, and free from skin and bone. Put into a buttered baking-dish with two small onions chopped and two bay-leaves. Season with salt and ...
-Sixty Ways To Cook Fish. Part 5
Fricasseed Salmon Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, adding half a cupful of cream, and salt, red and white pepper to season. Take from the fire, add one egg, well-beate...
-Sixty Ways To Cook Fish. Part 6
Fried Shad Roe Parboil the roe for ten minutes in salted and acidulated water. Drain, plunge into cold water, and cool. Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat, S...
-Sixty Ways To Cook Fish. Part 7
Boiled Whitefish Boil a large whitefish in salted and acidulated water, adding a bunch of parsley and a sliced onion to the water. Drain, and serve with any preferred sauce. Fried Whitefish Clean...
-How To Cook Beef
Broiled Sirloin Steak Have the steak cut thick and trim off the tough end. Broil carefully on a buttered gridiron, dot with butter, and serve. Beefsteak With French-Fried Onions Slice the onions ...
-How To Cook Beef. Part 2
Stuffed Flank Steak Pound a large flank steak flat. Make a stuffing of equal parts of sausage meat and bread crumbs, seasoning with minced onion and thyme. Roll up, tie into shape, brown in hot fat, ...
-How To Cook Beef. Part 3
Jellied Tongue Boil a beef tongue very slowly in water to cover. Let cool in the liquid, drain, skin, and cut into thin slices. Dissolve a package of gelatine in one cupful of water. Heat thoroughly ...
-How To Cook Beef. Part 4
Tripe In Casserole Cut a pound and a half of tripe into squares and put into a casserole. Slice an onion and a carrot and fry in butter. Put into the casserole with a clove, a bay-leaf, a sprig of th...
-How To Cook Beef. Part 5
Dutch Beef Loaf Run twice through the meat-chopper a pound and a half of the round of beef and a quarter of a pound of fresh pork. Add half a cupful of stale bread crumbs soaked in stock or milk, hal...
-How To Cook Mutton And Lamb
Broiled Lamb Chops Trim the chops, put on a hot gridiron, and broil carefully. Serve with a border of green peas, or around a mound of mashed potatoes. Lamb Chops In Casserole Chop fine an onion,...
-How To Cook Mutton And Lamb. Part 2
Curried Lamb Cut the meat from two boiled breasts of lamb and brown in butter with a chopped onion. Add a table-spoonful of flour and two teaspoonfuls of curry powder. Mix thoroughly and add enough w...
-How To Cook Mutton And Lamb. Part 3
Devilled Kidneys Parboil, skin, and split the kidneys, dip in melted butter, season highly with red pepper, and broil. Serve with melted butter and minced parsley. Lamb Stew With Dumplings Have t...
-How To Cook Mutton And Lamb. Part 4
Boiled Leg Of Lamb Soak the leg for an hour in salted and acidulated water to cover. Drain, wipe dry, dredge with flour, wrap in a cloth, tie firmly, and boil for an hour and a half in water to cover...
-How To Cook Pork
Sausage Rolls Prepare a good pie-crust, not too rich. Roll out half an inch thick, cut into strips, and roll a small sausage in each strip. Put the rolls into a baking-pan, and bake for half or three...
-How To Cook Pork. Continued
Mock Duck Split a large pork tenderloin, stuff with highly seasoned poultry stuffing, tie into shape, and roast. Baste frequently, take up, remove the string, and serve with gravy made of the drippin...
-How To Cook Veal
Broiled Sweetbreads A La Maitre D'Hotel Soak and parboil the sweetbreads, cut into slices, season with salt and pepper, dredge with flour, and broil, basting with melted butter. Serve with Maitre d'H...
-How To Cook Veal. Part 2
Mock Fried Oysters Cut a veal cutlet into small pieces. Pound each piece until very tender. Dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tomato Sauce and shredded cabba...
-How To Cook Veal. Part 3
Breast Of Veal Baked Rub a well-trimmed breast of veal with melted butter, season highly with salt and pepper, and brown quickly in a hot oven. Pour over two cupfuls of canned tomatoes and bake until...
-How To Cook Chicken
Broiled Chicken Have young chickens cleaned and split down the back. Break the joints, season with salt and pepper, and rub with melted butter. Broil for twenty minutes and serve very hot. Fried C...
-How To Cook Chicken. Part 2
Fricassee Of Chicken With Biscuit Sift together four cupfuls of flour, four teaspoon-fuls of baking-powder, and a pinch of salt. Work into it half a cupful of butter, and add enough milk to make a so...
-How To Cook Chicken. Part 3
Chicken A La Jean Clean and disjoint the chicken. Fry brown in an iron kettle, using equal parts of butter and olive-oil for fat. When brown, season with salt and pepper, pour in a cupful of stock, c...
-How To Cook Duck
Braised Ducks With Olives Partly roast a pair of ducks and put them into a saucepan with two cupfuls of stock and two dozen pitted olives which have been rinsed in boiling water. Cover and cook in th...
-How To Cook Goose
Roast Goose Parboil for two hours, drain, and stuff with seasoned mashed potatoes. Roast in a covered roaster with two cupfuls of water in the pan. When done pour off the surplus fat, add enough wate...
-How To Cook Turkey
Jellied Turkey Put a tough turkey into cold water to cover, bring to the boil, and cook until the meat slips from the bones. Remove the meat, chop it fine, and return the bones to the stock. Simmer f...
-How To Cook Pigeon
Pigeon Pie Clean and cut up the pigeons. Cook until tender in boiling water to cover, seasoning with salt, pepper, and chopped onion. Drain, and put into each pigeon a hard-boiled egg, with salt, pep...
-Twenty Ways To Cook Potatoes
Boiled Potatoes Peel potatoes of uniform size and soak for half an hour in cold water. Cover with boiling salted water and cook until tender but not broken. Drain thoroughly and keep hot, uncovered, ...
-Twenty Ways To Cook Potatoes. Continued
Potato Flakes Butter a baking-dish and press hot boiled potatoes into it through a colander or potato ricer, having first sprinkled the potatoes with salt and pepper. Put into the oven for a few minu...
-One Hundred And Fifty Ways To Cook Other Vegetables
Boiled Artichokes Cut off the tips of the leaves and round off the bottoms, removing the stalk and trimming away the under leaves. Soak for half an hour in salted water, washing thoroughly. Boil unti...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 2
String-Beans En Salade Prepare according to directions given for Boiled String-Beans, changing the water once, and add a tablespoonful of butter after changing. Drain and pour over a French dressing ...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 3
Stewed Kidney Beans Soak a cupful of beans overnight in cold water. Drain, cover with cold water, add a chopped onion and a carrot, three or four slices of bacon, and a pinch of soda. Simmer until th...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 4
Pickled Beets Wash small beets but do not cut. Cover with boiling water and boil until tender. Drain, rinse in cold water, peel, cut into slices, sprinkle with sugar, salt, and pepper, cover with vin...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 5
Cabbage With Sour Cream Chop fine a small head of cabbage and cook in water enough to keep from burning, seasoning with salt and pepper. Beat together two eggs, one-half cupful each of sour cream and...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 6
Buttered Carrots Cook peeled and sliced carrots until tender in boiling salted water. Drain and put into a saucepan with two tablespoonfuls each of butter and sugar, for each two cupfuls of carrots. ...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 7
Cauliflower A La Parisienne Boil a large cauliflower until tender, drain, chop, and press hard into a mould. Turn out on a platter that will stand the heat of the oven. Cook together a tablespoonful ...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 8
Celery A L'Ltalienne Trim off the tops and roots from four heads of celery. Cut the stalks into short lengths, parboil, and drain. Reheat with a cupful of white stock, a tablespoonful each of butter ...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 9
Corn Pudding Mix three cupfuls of milk with the corn cut from a dozen ears, and chopped fine. Add four well-beaten eggs, salt and pepper to season, and bake in a buttered baking-dish for two hours. ...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 10
Fried Eggplant Peel and slice an eggplant and soak over night in cold salted water. Drain and cover with cold water for half an hour. Wipe dry dip in seasoned flour, or in flour, beaten egg, and crum...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 11
Macaroni With Brown Butter Reheat cooked and drained macaroni in melted butter, cooking until the butter browns. Sprinkle with salt and pepper, season highly with grated Parmesan cheese, and serve. ...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 12
Boiled Okra Boil the okra in salted water until tender, drain, season with salt, pepper, and butter, and serve very hot. A little cream may be added. Okra Saute A La Creole Chop fine an onion and...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 13
Escalloped Parsnips Prepare Creamed Parsnips according to directions previously given, cutting the parsnips into dice. Put into a buttered baking-dish in layers, sprinkling each layer with chopped on...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 14
Sweet Potatoes In Casserole Put one-fourth of a cupful of butter and two tablespoonfuls of sugar into a casserole. When hissing hot cover with peeled sweet potatoes, cut into thin slices lengthwise. ...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 15
Savory Rice Cook half a cupful of rice in salted water until half done and drain. Cover with rich stock and simmer until the stock is absorbed. Season with salt and pepper, add three heaping tablespo...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 16
Escalloped Spaghetti With Oysters Put into a buttered baking-dish in layers drained oysters and boiled spaghetti cut into small pieces. Season each layer with salt, pepper, and dots of butter. Pour o...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 17
Baked Tomatoes A La Creole Peel and cut in two, three large tomatoes. Chop fine a green pepper and an onion and spread over the tomato. Sprinkle with salt, dot with butter, and bake, basting with the...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 18
Stewed Tomatoes With Cheese Stew fresh tomatoes and add a cupful of grated American cheese and three eggs well-beaten. It will be richer if the tomatoes are cooked in stock. Stewed Tomatoes And Ce...
-One Hundred And Fifty Ways To Cook Other Vegetables. Part 19
Curry Of Vegetables Mix one cupful each of cooked carrots and turnips cut into dice, one-half can of peas, and one cupful of cooked lima or kidney beans. Reheat in Brown Sauce, seasoning with minced ...
-Thirty Simple Sauces
Allemande Sauce Put two cupfuls of white stock into a saucepan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and pepper to season, and a teaspoonful of minced parsle...
-Thirty Simple Sauces. Continued
Drawn-Butter Sauce Cook to a smooth paste two tablespoonfuls of butter and two of flour. Add two cupfuls of cold water and cook until thick, stirring constantly. Season with salt and pepper. Dutch...
-Salads And Dressings
French Dressing Put a pinch each of salt and paprika into a small bowl. Rub the inside of the bowl with cut garlic if desired. Put in four tablespoonfuls of the best olive-oil and stir until the salt...
-Fish Salads
Anchovy And Egg Salad Rub a salad bowl with cut garlic and fill with crisp lettuce leaves. Put anchovies and sliced hard-boiled eggs on top and serve with French dressing. Anchovy And Pepper Salad...
-Vegetable Salads
Artichoke Salad Remove the chokes and inner leaves from boiled artichokes, sprinkle with minced parsley, and serve with French dressing. Asparagus Salad Mix cold cooked asparagus tips with diced ...
-Vegetable Salads. Part 2
Chickory Salad Fill a salad bowl with well trimmed chickory and serve with French dressing seasoned with onion-juice. Chiffonade Salad Mix one cupful each of shredded lettuce, celery, and chickor...
-Vegetable Salads. Part 3
Pea Salad - II Mix cooked peas with cut walnut meats, marinate in French dressing, drain, and serve in lemon-cups on lettuce with a spoonful of Mayonnaise on top. Pepper Salad - I Chop a very sma...
-Fruit Salads
Alligator Pear Salad Mix sliced alligator pears with sliced or quartered hard-boiled eggs and serve on lettuce with Mayonnaise. Apple Salad - I Slice the tops from large red apples and scoop out ...
-Fruit Salads. Continued
Grapefruit Salad - I Mix grapefruit pulp with broken English walnuts, hickory nuts, or pecans. Mix with Mayonnaise made without mustard, fill the grapefruit shells, and serve on lettuce. Grapefrui...
-Egg Salads
Egg Salad - I Mix finely cut celery with the shredded whites of hard-boiled eggs. Mash the yolks to a smooth paste with sardines, moistening with oil, and shape into balls. Serve on lettuce with Mayo...
-Cheese And Nut Salads
Cheese Salad - I Rub cottage cheese to a smooth paste with cream, butter, and salt. Rub a salad bowl with cut garlic and fill with chickory or endive. Add the cheese balls and quartered hard-boiled e...
-Simple Desserts
Blanc Mange Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed smooth with a little of it. Add a teaspoonful of salt, and sugar and flavoring to taste. Mould, chill, and serve with...
-Simple Desserts. Part 2
Vanilla Blanc Mange Sweeten a quart of boiling cream with a little syrup, add half a package of gelatine which has been soaked and dissolved, mould, chill, and serve with whipped cream. Blueberry ...
-Simple Desserts. Part 3
Coffee Cream Cake Cream together half a cupful of butter and a cupful of sugar. Add half a cupful of milk and sift in half a cupful of cornstarch, one and one-fourth cupfuls of flour, half a teaspoon...
-Simple Desserts. Part 4
Marguerites Blanch and chop a pound of almonds and mix to a stiff paste with the stiffly beaten whites of two eggs. Beat the white of another egg to a stiff froth and add enough powdered sugar to mak...
-Simple Desserts. Part 5
Cream Charlotte Line a mould with lady-fingers. Whip a pint of cream to a stiff froth, sweetening and flavoring to taste and adding one-half package of soaked and dissolved gelatine. Pour into the mo...
-Simple Desserts. Part 6
Compote Of Figs Soak a pound of figs over night in cold water to cover, and simmer over a slow fire until tender. Add half a cupful of sugar and the juice of half a lemon. Turn into a serving-dish, c...
-Simple Desserts. Part 7
Italian Cream Mix two cupfuls of cream, two-thirds cupful of sugar, and two wineglassfuls of white wine. Add the juice of two lemons, a little of the grated peel, and a package of gelatine which has ...
-Simple Desserts. Part 8
Apple Custard Sweeten four cupfuls of stewed and mashed apples with half a cupful of sugar, two tablespoonfuls of butter, and the juice and grated rind of a lemon. Add half a cupful of water, two egg...
-Simple Desserts. Part 9
Rice Custard Mix a pint of milk with a cupful of cream, a heaping tablespoonful of ground rice, two table-spoonfuls of rose-water, and half a cupful of sugar. Bring to the boil, stirring constantly, ...
-Frozen Dainties
Apricot Ice Rub through a sieve enough peeled apricots to make a cupful, sweeten with syrup, add two cup-fuls of water, and, if desired, the white of one or two unbeaten eggs. Freeze. Canned apricots...
-Jellied Desserts
Coffee Jelly Sweeten heavily three cupfuls of strong hot coffee and add half a package of gelatine which has been soaked and dissolved. Mould in a border mould and at serving-time fill the centre wit...
-Pies
Plain Pie Crust Cut together with a knife one quart of sifted flour, half a cupful each of lard and butter, a teaspoonful of salt, and a tablespoonful of sugar. Add gradually three-fourths cupful of ...
-Pies. Part 2
Lemon Cream Pie - II Mix the juice of two lemons with the grated rind of one, a cupful each of water and sugar and bring to the boil in a double-boiler. Thicken while stirring with one tablespoonful ...
-Pies. Part 3
Bird's Nest Pudding Peel and core eight apples and put into a buttered baking-dish, filling the cores with brown sugar seasoned with grated nutmeg. Cover and bake until the apples are done. Beat the ...
-Pies. Part 4
Caramel Pudding Make a custard of one cupful of milk beaten with the yolks of four eggs and the white of one, and a tablespoonful of sugar. Brown half a cupful of sugar in an iron pan, add half a cup...
-Pies. Part 5
Cottage Pudding Cream together one cupful of sugar and two table-spoonfuls of butter. Add two eggs beaten separately and a cupful of milk. Sift in two cupfuls of flour and three teaspoonfuls of bakin...
-Pies. Part 6
Fruit And Rice Pudding Boil a cupful of washed rice until soft in salted water to cover, and drain. Spread upon a buttered pudding cloth and fill the centre with preserved or fresh fruit sweetened to...
-Pies. Part 7
Peach And Rice Pudding Wash half a cupful of rice and soak it for two hours in cold water to cover. Drain and cook in a double-boiler with two and one-half cupfuls of milk, one cupful of sugar, and a...
-Pies. Part 8
Rice Pudding - III Boil a cupful of rice until tender in milk to cover, adding a pinch each of salt and sugar, and flavoring to taste. Take from the fire, add the yolks of three eggs well-beaten, tur...
-Pudding Sauces
Brown Sugar Sauce Thicken a pint of boiling water with one table-spoonful of butter and one of flour cooked together. Add brown sugar, lemon juice, and grated nutmeg or other flavor to taste, and ser...
-Shortcakes
Peach Shortcake Rub half a cupful of butter into one and one-half cupfuls of sifted flour. Add a pinch of salt and enough ice-water to make a smooth paste. Roll out, shape it into flat round cakes, a...
-Tarts
Apple Tart Line a deep pie-tin with pastry, fill half full of apple sauce, and cover with quartered apples cooked until soft in lemon syrup. Sprinkle with claret and powdered sugar, bake, and serve c...
-Tarts. Part 2
Neapolitan Tarts Roll rich pastry thin, cut into strips, bake in a quick oven and put together with jam or jelly between. Cover with frosting and serve cold. Peach Tart Roll rich pastry thin and ...
-Tarts. Part 3
Apple Brownies Peel, core, and quarter five sour apples, put into a baking-dish with three tablespoonfuls of butter, and sugar and cinnamon to taste. Bake until tender and serve hot with cream. Ap...
-Tarts. Part 4
Baked Rhubarb Cut unpeeled rhubarb into inch lengths and pack closely in a bean-pot with alternate layers of brown sugar. Cover, bake for an hour, and serve cold. Baked Berry Roll Sift two cupful...
-Tarts. Part 5
French Pancakes Beat together four eggs beaten separately, one cupful of milk, half a cupful of flour, one tablespoon-ful of sugar, a pinch of salt, the grated rind of a lemon, and a teaspoonful of b...
-Tarts. Part 6
Jellied Peaches Peel and split a dozen peaches and cook until soft in thin syrup to cover. Add half a package of soaked and dissolved gelatine and a tablespoonful of claret or maraschino. Mould, chil...
-Tarts. Part 7
Pineapple Sponge Grate a fresh pineapple, add a cupful of sugar, and simmer slowly for ten minutes. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, ...
-Tarts. Part 8
Strawberry Sponge Rub a quart of strawberries through a sieve, sweeten heavily, and add the juice of a lemon. Add half a package of gelatine which has been soaked and dissolved, and when cool but not...
-A Selection From, The Catalogue Of G. F. Putnam's Sons
Complete Catalogue sent on application Putnam's Homemaker Series No more unique or welcome gift for a brainfagged housewife can be imagined than this little series of handbooks in their quaint plai...
-A Selection From, The Catalogue Of G. F. Putnam's Sons. Continued
5. How To Cook Fish Fish in Season - n Court Bouillons - 100 Fish Sauces - 10 Ways to Serve Anchovies - 45 Ways to Cook Bass - 8 for Blackfish - 25 for Bluefish - 67 for Codfish - 27 for Frogs' Legs ...
-Myrtle Reed
Miss Reed's books ate peculiarly adapted for dainty yet inexpen sive gifts. They are printed in two colors, on deckleedge paper, and beautifully bound in four distinct styles each, cloth, $1.50...







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