Westminster Church Cook Book | by Westminster Church
A book is like a nut, its worth depends, not on its covering, but on the contents.
| Title | Westminster Church Cook Book |
| Author | Westminster Church |
| Publisher | Sacramento |
| Year | 1916 |
| Copyright | 1916, Westminster Church |
| Amazon | I Know How to Cook |
Westminster Church.
Table Of Weights And Measures- 4 teaspoonfuls of liquid equal 1 tablespoon. 4 tablespoonfuls of liquid equal 1/2 cup or 1/4 gill. 1/2 cup equals 1 gill. 2 gills equal 1 cup. 2 cups equal 1 pint. 2 pints (4 cups) equal 1 quart. 4 cu...
- To Serve Fifty People
- Coffee One and one-half pounds makes three gallons. Two and one-half gallons for black coffee - after dinner cups. Chocolate One pound makes two gallons (25 to 30 cups to a gallon). When b...
- How To Make Appetizers
- To mould mankind at will And shape their acts, First dine them well and They will become as wax. Oyster Cocktail Sauce Seven teaspoons each of prepared horseradish, tomato catsup and vineg...
- How To Make Soups
- Will't please you taste of what is here? Brown Bean Soup Boil brown beans with some celery and onions; press through colander and dilute with either milk or water; add a little allspice an...
- How To Cook Fish
- Master, I marvel how the fishes 'live in the sea?' Why, as men do on land; the great ones eat up the little ones. Minced Fish One quart cold fish carefully flaked, one pint of...
- How To Make Sauce For Fish
- Egg Sauce - Boil three or four eggs hard; cut them fine and stir into drawn butter. If too thick, add a little cream or rich milk. Hollandaise Sauce For Baked Or Boiled Fish One cup butter, ...
- How To Cook Oysters
- Oyster Scolloped Oysters, two tablespoons cracker dust or cracker crumbs, one gill cream, two tablespoons butter, pepper, salt; put the butter and cream into chafing dish; after draining, put in oy...
- How To Cook Lobsters
- Creamed Lobster One onion minced fine; simmer in tablespoon butter, heaping tablespoon Globe A-l flour added; then add cup of cream, pinch of soda in cream, two teaspoons catsup, one dash tobasco a...
- How To Cook Crabs
- Deviled Crab Pick and mince crab; one cup milk, two spoonfuls Globe A-l flour cooked smooth, two table spoonfuls butter, one small mustard spoonful mustard; stir in two table spoonfuls bread crumbs...
- How To Make Entrees
- The turnpike to people's hearts, I find Lies through their mouths, or I mistake mankind. Cheese Souffle - (Delicious) One cup grated cheese, one egg, one teaspoon thick cream, one-quarte...
- How To Cook Meats And Poultry
- There's no want of meats, sir; Portly and viands are prepared, To please all kinds of appetites. Sweet Breads Parboil one and one-half pounds sweet breads, cut rather fine, chop togeth...
- How To Make Jellied Meat
- Take teal or chicken - To two chickens, two onions, six cloves, six whole white peppers, two bay leaves, one blade of mace, four whole allspice, one-half cup vinegar, salt to taste, one lemon, one and...
- How To Cook Brain Tumbolis
- For fifteen cents worth of brains take two large slices bread soaked in milk, beat four eggs, add brains and bread, season with salt, pepper, pinch ginger, paprica and Worcestershire sauce. Steam thre...
- How To Cook Chicken
- Chicken Tamales Boil tow chickens, save liquor; chop chickens coarsely; mix with four hard boiled eggs and twenty-five cents worth tamale paste. To thirty cents worth of cooked hominy put through g...
- How To Make Meat Stuffings And Sauces
- Oyster Stuffing Ore pint oysters, chopped fine, one cup powdered cracker crumbs; one-half teaspoonful onion juice one spoonful butter; pepper, salt; one teaspoonful chopped parsley. Roast Go...
- How To Cook Meat Curries
- Curry, From Original India Receipt Procure lamb or young mutton from shoulder. Cut in pieces about twice as thick as the usual chop and then cut in pieces about two inches. Heat beef drippings boil...
- How To Cook Ham
- Ham Rolls For Six One slice ham (raw) minced fine, parsley chopped fine, one tablespoon nuts chopped fine, white of one egg beaten stiff; mix it all together, add seasoning. Turn in one cup of whip...
- How To Make Salads
- To make a perfect salad there must be a spendthrift for oil, a miser for vinegar, a wise mind for salt and a madcap to stir the ingredients up and mix well together. (For all purposes we recommen...
- How To Make Salads. Continued
- Tomato Jelly Salad One pint tomato juice, one-half box gelatine soaked for one-half hour in water, salt spoonful of onion juice, Worcestershire sauce, a dash of red pepper and salt; boil with gelat...
- How To Make Salad Dressings
- Fruit Salad Dressing One cup oil, one and one-half cups of powdered sugar, one-half tea-spoonfuls of paprika, pinch of salt, juice of one and one-half lemons; mix in order given. Serve with orange,...
- Vegetables That Harmonize With Certain Meats
- With Lamb Or Mutton Potatoes, rice, tomatoes, onions, peas, string beans, spinach, asparagus, radishes, lettuce, corn, celery, mint, new cabbage. With Veal Rice, potatoes, macaroni, strin...
- How To Cook Vegetables
- A Dish That I Do Love To Feed Upon. Fried Tomatoes Fry nice strips of bacon; use drippings of bacon to fry sliced tomatoes; do not remove the skin. Serve hot on buttered toast. - H. L....
- How To Bake Vegetables
- Baked Tomatoes Remove top and enough of the tomato to leave space to fill with cracker crumbs to which is added butter, salt, pepper and a little grated onion. Bake and serve hot on slices of toast...
- How To Make Stuffed Vegetables
- Stuffed Cabbage Cook a medium-sized cabbage about fifteen minutes, until its leaves can be turned back and opened up like a rose; sprinkle minced cold boiled ham (home boiled preferred) which has b...
- How To Make Bread
- The very staff of life, The comfort of the husband; The pride of the wife. Southern Potato Rolls One cup of mashed potato and water, one cup hot water, one-half cup of lard, one tablespo...
- How To Make Rusks Or Gems
- Hot Rusks One-half cup butter, one cup milk, two eggs, two teaspoons Hallifax Quality baking powder (use less of this power than other powders), one-half cup sugar, pinch of salt, three cups Globe ...
- How To Make Muffins
- Cream Muffins One pint Globe A-l flour sifted with one heaping teaspoonful Hallifax Quality baking powder (use less of this powder than of other powders), beat together one pint cream and one table...
- How To Make Brown Bread
- One cup sour milk, one cup sweet milk, one cup New Orleans molasses, one cup Globe A-l graham flour, one cup Globe A-l white flour, one cup corn meal, one-lalf cup brown sugar, one heaping teaspoonful...
- How To Make Biscuits
- Beaten Biscuits One full pint of Globe A-l flour, one heaping tablespoon of lard, one even teaspoon salt. Work the lard into the Globe A-l flour; take cold water and gradually work into flour until...
- How To Make Nut Bread
- English Nut Bread One egg, one cup brown sugar, two cups sour milk, four cups Globe A-l flour, one teaspoonful soda, a pinch of salt, one tablespoonful cinnamon, one cup chopped nuts and raisins; b...
- How To Make Pastry
- No soil upon earth is so dear to our eyes, As the soil we first stirred in terrestrial pies. Pie Pie Crust - Five tablespoonfuls of Globe A-l flour, two tablespoonfuls of lard, one saltspo...
- How To Make Pastry. Continued
- Roly Poly Pudding Take 1/2 pound shredded beef suet, mix with 3 cups flour sifted with 1 teaspoon baking powder and a pinch of salt. Mix with water to a rather stiff paste. Roll out, sprinkle with ...
- How To Make Raisin Bread And Raisin Cake
- Home Made Raisin Bread 1 pint water, 1 pint sweet milk, 2 ounces sugar, 1 ounce salt, 2 ounces lard, 1 1/2 ounces compressed yeast, 2 pounds raisins, 4 pounds flour. Have milk and water warm. Disso...
- How To Make Puddings
- The proof of the pudding is in the eating. Steam Pudding One cup New Orleans molasses, piece of butter (or suet) size of small egg, one cup sweet milk, one level teaspoonful soda dissolv...
- How To Make Carrot Pudding
- One cupful chopped suet, one cupful Globe A-l flour, one cupful bread crumbs, one cupful grated raw potatoes, one cupful grated raw carrots, two cupfuls raisins, one-half cupful syrup, one-half cupful...
- How To Make Plum Pudding
- English Plum Pudding Take 1 pound Not-A-Seed Raisins, mix with them a pound of currants and 1/2 pound minced orange peel, dust over 1/4. pound flour. Chop fine 1 pound suet, add to it 1/4 pound of ...
- How To Make Punches
- Fruit Punch Pour one quart of boiling water over a heaping tablespoonful of Lewis London Dock Tea and cover closely. When the tea is cold strain it into a large bowl or pitcher in which has been pl...
- How To Make Cakes
- Problems of state confront the great, And love, they say, is bitter sweet, But the question that perplexes us Far more than politics, Is how to bake this cake. Roll Jelly Cake Three eggs b...
- How To Make Cakes. Part 2
- Sour Milk Cake One cup sugar, two eggs, one-half cup butter, one cup sour milk, one teaspoon soda, two cups Globe A-l flour, spices. - Mrs. P. B. Ward. Delicate Cake One cup of sugar, o...
- How To Make Cakes. Part 3
- Feather Cake One cup sugar, butter size of egg, three eggs, eight tablespoons milk, one cup Globe A-l flour, one and one-half teaspoon baking powder and one teaspoon vanilla. This makes three small...
- How To Make Sponge Cake
- Four eggs, one small cup sugar, one small cup flour, two tablespoons cold water, one teaspoon Hallifax Quality baking powder (use less of this powder than of other powders), one teaspoon lemon extract...
- How To Make Pound Cake
- One cup butter, one cup Globe A-l flour, creamed together; one cup beaten eggs, one cup sugar, beaten together; put two parts together and beat for ten minutes; add one-half teaspoon Hallifax Quality ...
- How To Make Nut Cake
- One cup butter, two cups of sugar creamed together, one cup sweet milk, four cups Globe A-l flour, two teaspoons Hallifax Quality baking powder (use less of this powder than other powders), one cup of...
- How To Make Potato Caramel Cake
- Cream together two cups of sugar, one cup of butter and the yolks of four eggs; add one cup of hot mashed potatoes, one cup of milk, one-half teaspoon cinnamon, cloves and allspice, two cups of sifted...
- How To Make Fillings For Cake
- Caramel Filling For Cake Two cups of brown sugar, one-half cup of cream or rich milk, one level tablespoon Globe A-l flour, one level tablespoon butter. Cream Globe A-I flour and butter; cook until...
- How To Make Small Cakes And Cookies
- Variety's the very spice of life, That gives it all its flavor. So, likewise, must the felicitous wife Give to her sweetmeats savor. Walnut Wafers Two eggs beaten with one cup brown s...
- How To Make Candy
- Sweets to the sweet. Kindergarten Candy Two cups brown sugar, one-half cup milk, one teaspoon butter. When done flavor to taste, add one-half cup cocoanut and pour on buttered plates to co...
- How To Make Candy. Continued
- Lemon Taffy Two cups of white sugar, one cup of boiling water, one-fourth cup of vinegar, one-third cup of butter. Boil till brittle, flavor with lemon and pour into butter plates and when cool pul...
- How To Make Ice Cream And Ices
- We are such stuff as dreams are made of, so coldly sweet. The Easy Way To Make Ice Cream Use one quart of milk for a package of Jell-0 Cream Powder. Pour the contents of one package of Jel...
- How To Make Preserves And Pickles
- The royal tree has let us royal fruit. Plum Conserve Five pounds tart plums cut small, one cup chopped nuts, one cup chopped raisins, juice of three oranges and rind of one orange cut in...
- How To Make Jam
- Isabella Grape Jam Squeeze the pulp of grapes out of the skin; cook the pulp for a few moments so you can press through sieve to reject the seeds; add a little water to the skins and cook till they...
- How To Preserve Figs
- Preserved Figs (Fresh) The figs should not be too ripe; after washing steam until tender; have ready a boiling syup made of two pounds of sugar to one pint of water; put a little syrup into a heate...
- How To Make Marmalade
- One orange, one lemon, one grapefruit, sugar; shave the fruit very thin, rejecting nothing but the seeds and cores; measure the fruit and add to it three times the quantity of water; let stand in eart...
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