Mrs. Wilson's Cook Book
by Mary A. Wilson · English · Gutenberg #17438 · 727,195 chars · public domain (US)
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Title: Mrs. Wilson's Cook Book
Author: Mary A. Wilson
Release date: January 1, 2006 [eBook #17438]
Language: English
Other information and formats: www.gutenberg.org/ebooks/17438
Credits: Produced by Bethanne M. Simms, William Flis, and the Online
Distributed Proofreading Team at http://www.pgdp.net
*** START OF THE PROJECT GUTENBERG EBOOK MRS. WILSON'S COOK BOOK ***
Produced by Bethanne M. Simms, William Flis, and the Online
Distributed Proofreading Team at http://www.pgdp.net
Transcriber's Note: The measure of one-half cup of nutmeg in the
recipe for Caramel Pudding on p. 236 is undoubtedly an error.
One-half teaspoon would likely seem the correct amount.
MRS. WILSON'S COOK BOOK
NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS
BY
MRS. MARY A. WILSON
(MRS. WILSON'S COOKING SCHOOL, PHILADELPHIA)
FORMERLY QUEEN VICTORIA'S CUISINIERE AND INSTRUCTOR DOMESTIC SCIENCE,
UNIVERSITY OF VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA
INSTRUCTOR OF COOKING FOR THE U.S. NAVY
THIRD PRINTING
PHILADELPHIA AND LONDON J.B. LIPPINCOTT COMPANY
[Illustration: MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN]
COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY
PRINTED BY J.B. LIPPINCOTT COMPANY AT THE WASHINGTON SQUARE PRESS
PHILADELPHIA, U.S.A.
TO MY FAMILY FOR THEIR UNTIRING EFFORTS IN BEHALF OF THIS BOOK
PREFACE
The influence of well-cooked, palatable food upon the health and
general well-being of the family is as certain as that of changes of
temperature and more serious in its consequences for lasting good or
ill.
The sage old saying "Tell me what you eat and I will tell you what you
are" is as full of the "pith o' sense" to-day as in ye days of long
ago, for food either makes us physically fit and fully efficient, or
miserable failures with physical complications that keep us constantly
in the physician's hands.
The vital essences of that which we prepare for eating are "medicinal
messengers" bearing light to the eye, vigor to the limb, beauty to the
cheek and alertness to the brain, as vitamines, or distorted in the
misdirected process are the harsh heralds of pain and debility to the
human system. How great then is the influence of the one who prepares
it!
Influence, according to astrology, was "a power or virtue flowing from
the planets upon men and things," but from the kitchen, as a sun and
heat centre, there truly flows a planetary influence that makes or
mars us.
Scientific cooking means the elimination of waste, the preservation
of edible resources and conservation of their potential energy through
the preparation of attractive, vitalizing food with minimum cost and
labor, thus providing in wide, deep measure, for harmony, personal
comfort and domestic peace.
The preface of a book is too often a flat, spiritless excuse for
offering it to the public instead of being a hearty announcement in
welcome terms of the arrival of a much-desired provision for a real
need, so I will come to the essential point at once by saying that
gathered here, in these pages, are my best recipes, truly "tried in
the fire," the actual working results of many years' teaching and
lecturing, brought "up to the minute" in the interests of that
exacting domestic economy now, as rarely before, imperative in its
demands.
It will also be noted that the heavy cook-book style is not used
here but the recipes are presented as if housewife and author
were conversing upon the dish in question, and to her I will say:
economical, palatable food is within your reach if you will discard
the ideas and methods of long ago. Remember, you would not prefer to
ride in a horse car, as a means of conveyance, so why use the recipes
of those days?
The capable housewife, whose busy hands bake bread, cake and pastry,
spreads forth to the community an influence that is priceless, a
largesse not of festal day, holy day, or holiday, but thrice daily,
wholesome and welcome as spring's first sunbeam and precious to every
home so blessed, ever growing and radiating. May this book help in
that growth and a greater radiation!
THE AUTHOR
MRS. WILSON'S COOK BOOK
Bread, the staff of life, must be palatable and good if we are to be
satisfied with it when we eat.
Can you think of anything that will spoil a meal more quickly than
poor, over moist, doughy or heavy bread?
Bread may truly be called the staff of life, as it will maintain life
longer than any other single food.
Yet many women think bread-making is a simple task; that the
ingredients can be thrown together helter-skelter and good results
obtained; or that any kind of flour will make good bread. This is
a great mistake. To make good palatable bread it requires good
materials, a reasonable amount of care and attention. But first of all
must come the knowledge of the flour.
A good blend of hard winter flour is necessary and it can easily be
tested by pressing a small quantity of it in the hand; if the flour
is good, it will retain the shape of the hand. Graham or whole wheat
flour and rye flours can be used for variety and to advantage in
making bread.
Other cereal flours do not contain gluten to allow them to be used
alone for making the yeast-raised breads. Keep this in mind and thus
prevent failures. The yeast is a single-cell plant and must be given
the proper temperature, moisture and food for its successful growth.
When this is supplied, each little cell multiples a thousand times,
thus pushing and stretching the dough. This makes it rise or become
light.
WHY DOUGH FALLS
When the yeast cells have absorbed or consumed all the food that they
can obtain from the sugar, flour, etc., the dough will recede or fall.
Now, if the dough is carefully handled at a given time, this will not
take place, and so for this reason the dough is permitted to stand
only for a given length of time before it is worked and then placed in
the pans.
Few utensils will be required for making bread, but they must be
scrupulously clean, if the bread is to have a good flavor. Potatoes
and other cooked cereals may be used with good results. Compressed
yeast will give the best results, and either the sponge or straight
dough method may be used.
Bread made by the sponge method will require a longer time to make
than the bread that is made by the straight dough method. Sponge dough
consists of setting the sponge and letting it rise until it drops
back, usually in two and one-half hours, and then adding sufficient
flour to make a dough that can easily be handled.
The straight dough method consists of making a dough at the start. To
make bread successfully, do not set the dough over the range, do not
set it on the radiators and do not place it where it will be in a
draft, to rise. Cold chills the dough and retards the yeast. Yeast
grows successfully only in a warm moist temperature from 80 to 85
degrees Fahrenheit.
DOUGH BOX
I would like to tell the housewife about a dough box that I have found
to work very successfully. The baker's success in making bread is
founded on the fact that he can regulate the temperature of his shop
and thus prevent drafts from chilling the dough. This box is just an
ordinary cracker box with the lid hinged on it. It is then lined with
thick asbestos paper on the inside and then covered with oilcloth
on the outside. The bowl with the dough is then placed in the box to
retain its temperature and to be free from drafts while it rises. In
cold weather this box can be heated by placing a warm iron in it when
starting to mix the dough, and then removing the iron before placing
the dough in the box. This box will easily pay for the time and cost
in a few weeks, and then, too, it will prevent failure.
Now to get the proper temperature--always use a thermometer. Remember
that you cannot successfully gauge the correct temperature of liquids
that are used for making bread by testing with the finger or by
testing them from the spoon. Any plain thermometer that can be found
in the house will do for this work. Scrub it with soda and water to
remove the paint. Remember, in cold weather to heat the mixing bowl.
See that the flour is not lower than 65 degrees Fahrenheit.
All water or half water and milk may be used in making bread. When the
milk is used it must be scalded and then allowed to cool. Evaporated
or condensed milk does not require scalding. Simply add the hot water
to acquire the proper temperature.
POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING
Earthen mixing bowls or clean cedar pails make the best utensils to
set the bread dough in. These utensils will retain the heat and are
easy to clean, and when they are closely covered, prevent a hard crust
from forming on the dough.
Do not fail to give the dough plenty of proof--that is, let it rise
for a sufficient length of time as given in the recipes.
Use a good grade of blended flour.
Use the ball of the hand, near the wrist, to knead and work the dough.
Kneading is most important and should be thoroughly done. Do not be
afraid of hurting the dough; you can handle it as roughly as you like.
Heavy, active kneading distributes the yeast organisms and develops
the elasticity of the gluten and gives body and strength to the dough.
Now, a word about the baking. Bread is baked to kill the fermentation
and to hold the glutinous walls of the dough in place and to cook the
starch and thus make it palatable and easy to digest.
An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter
than this. Too much heat browns the loaf before it has time to bake in
the centre.
SALT
Salt controls the action of the yeast. It also retards or delays the
proper fermentation if too large an amount of it is used. Then again,
if not enough salt is added to the mix, the yeast becomes too active
and thus produces an overlight loaf of bread. One ounce of salt to
each quart of liquid in summer, and three-fourths of an ounce in
winter will give the best results to the home baker.
BAKING THE BREAD
Now turn on a moulding board and cut into five parts or loaves. Allow
about nineteen ounces to each loaf. Take the dough up between the
hands and work into a round ball. Place on the moulding board and
cover for ten minutes. Now with the palm of the hand flatten out the
dough and then fold halfway over, pounding well with the hand. Now,
take the dough between the hands and stretch out, knocking it against
the moulding board, fold in the ends and shape into loaves. Place
in well-greased pans and brush the top of each loaf with shortening.
Cover and let raise for 45 minutes. Bake in a hot oven for 45 minutes
and brush with shortening when removing from the oven. Let cool and
then the bread is ready to use.
SPONGE METHOD
Generally speaking, the sponge method produces a lighter and whiter
loaf than the bread made by the straight dough method. Bread made by
the straight dough method has the advantage over bread made by the
sponge method in flavor, texture and keeping qualities.
SPONGE METHOD
One quart of water or half water and half milk, 80 degrees
Fahrenheit.
Two yeast cakes,
Two and one-half quarts or two and one-half pounds of flour,
One ounce of sugar.
Dissolve the sugar and yeast in the water and add the flour. Beat to
thoroughly blend and then set aside to raise for three hours, then add
One ounce of salt,
One and one-half ounces of shortening,
One and one-half quarts or one and one-half pounds of flour.
Work to a smooth elastic dough. This takes usually about ten minutes,
after the flour is worked into the dough. Place in a greased bowl
and then turn over the dough to coat with shortening. This prevents a
crust from forming on the dough. Set aside to raise for two hours and
then pull the sides down to the centre of the dough and punch down.
Turn the dough over and let raise for one and one-quarter hours.
THE CARE OF THE BREAD AFTER BAKING
The jar, crock or box in which the bread is kept should be
scrupulously clean. It should be scalded and aired one day every week
in winter and three times weekly during the spring, summer and early
fall. Keep the fact in mind that the bread kept in a poorly ventilated
box will mould and spoil and thus be unfit for food.
Place the freshly baked bread on a wire rack to thoroughly cool before
storing. Do not put old bread in the box with the new baking. Plan to
use the stale bread for toast, dressings, bread and cabinet puddings,
croutons and crumbs.
THE FOOD VALUE OF BREAD
Wheat contains the sixteen needed elements for nutrition, and when
made into palatable bread, it forms about 40 per cent. of our total
food requirements. Stale bread digests much easier than fresh bread
for the reason that when thoroughly masticated in the mouth the saliva
acts directly upon the starchy content. Fresh bread, unless thoroughly
chewed, so that it may be well broken up, becomes a hard, pasty
ball in the stomach, which requires that organ to manufacture the
additional gastric juices to break up this dough ball.
Bread from one to three days old easily digests. Graham and whole
wheat breads contain a larger percentage of nutriment than the white
breads.
OVEN TEMPERATURE
Many housewives feel that it is impossible to secure accurate results
in baking in the gas range; this is due to the fact that few women
really understand the principle of baking with gas.
To secure a slow oven, light both burners and let them burn for five
minutes; then turn both of them down low, turning the handle that
controls the flow of gas two-thirds off. This will maintain a steady
even heat. A slow oven requires 250 to 275 degrees Fahrenheit of heat.
A moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be
obtained by burning both burners of gas range for eight minutes and
then turning them down one-half to maintain this heat.
A hot oven requires 425 to 450 degrees Fahrenheit and will need
to have the burners burning twelve minutes and then turned off
one-quarter.
This heat is intense and entirely too hot for breads, pastries and
cakes. Meats require this heat for one-half of the length of time
in the period of cooking. This heat is also necessary for broiling,
grilling, etc.
Now, also try to utilize the full oven space when baking by cooking
two or more dishes at the same time. Vegetables may be placed in
casseroles or earthen dishes or even ordinary saucepans; cover them
closely and cook in the oven until tender. This will not injure other
foods baking in the oven.
Do not place breads, cakes and pastries upon the top shelf; rather,
place them on the lower shelf and cook in moderate oven. Do you know
that there are still among us women who firmly believe that placing
other foods to cook in oven with cake will surely spoil it? This is a
mistake; utilize every bit of oven space.
An oven thermometer soon pays for itself. Pay strict attention to
heating the oven; if the oven is too hot, the heat is wasted, while it
cools sufficiently. This wastes gas. When food is first placed in the
oven, keep oven door closed for first ten minutes and then open when
necessary.
Placing food in oven will materially reduce the heat. Do not try to
increase the heat; just as soon as the mixture acquires the heat, the
baking will begin in the usual manner and the dish will be ready to
remove from oven in given time.
Never keep the oven waiting for the food; rather let food remain in
cool place while oven is heating.
Before mixing materials select the pans that will best fit the oven.
This does not mean that you must discard your present equipment. It
means that you should place in groups such pans that entirely fill
oven space without crowding. Keep this fact in mind when purchasing
new utensils.
The best and whitest rye flour is milled from the centre of the grains
in a manner similar to wheat flour. When only the bran is removed from
the milling, we have the darker flour, carrying a heavy pronounced
flavor. The rye meal is used for making pumpernickel, a Swiss and
Swedish rye flour bread.
HOME-MADE YEAST
Wash four potatoes and then cut in slices, without peeling, and place
in saucepan, and add three pints of water. Cook until the potatoes are
soft and then add
One-half cupful of hops.
Cook slowly for one-half hour. Rub the mixture through a fine sieve
and then pour hot mixture on
One and one-half cupfuls of flour,
One tablespoonful of salt,
One-quarter cupful of brown sugar.
Stir until well mixed, beating free from lumps. Cool to 80 degrees
Fahrenheit. Now add
One yeast cake dissolved in one cupful of water, 80 degrees
Fahrenheit
Stir well to mix and then let ferment in a warm place for ten hours.
Now pour into jar or crock and store in a cool place.
TO USE
Use one and one-half cups of this mixture in place of the yeast cake.
Always stir well before using and take care that the mixture does not
freeze. This potato ferment must be made fresh every eighteen days in
winter and every twelve days in summer.
STRAIGHT DOUGH VIENNA
One quart of water or milk,
One ounce of salt,
One ounce of sugar.
Stir well to thoroughly dissolve, and then add
Two yeast cakes,
Four quarts of flour,
One and one-half ounces of shortening.
Work to a smooth dough and then knead for ten minutes. Then place in
a well-greased bowl, turning the dough over to thoroughly coat. This
prevents a crust from forming on the dough.
Cover the bowl and set aside to raise for three and one-half hours.
Now lay over the dough by pulling in toward the centre, the sides and
ends of the dough until it forms a compact mass. Turn over the dough,
cover and let rise for one hour. Now place on the moulding board and
proceed to form into loaves, using the same method as in the sponge
dough.
TO PREPARE LOAF
When the dough is ready to mould into loaves, proceed; using method as
given in sponge dough, finally rolling the loaf on the moulding board,
making it pointed at the ends. Now place a clean cloth in a deep
baking pan and sprinkle the cloth with cornmeal. Place the loaf of
dough on the cloth and sprinkle it lightly with cornmeal. Now lift
the cloth up close to the dough, making a cloth partition between each
loaf.
Let the dough rise, about 45 minutes, and when ready to bake, lift
dough carefully from the cloth and lay on a baking sheet and gash
slightly with a sharp knife. Wash with an egg and water, wash and back
forty-five minutes in a hot oven, adding a small saucepan of boiling
water to provide steam to keep the loaf moist while baking.
One-half of above recipes for small family.
TO MAKE THE FAMOUS FRENCH BREAD
Pare and cut in slices two medium-sized potatoes. Cook until very
soft in three cups of water. When cooked rub through a sieve and cool.
There must be two cups of this mixture. When the mixture is about 80
degrees Fahrenheit, pour in the mixing bowl and add
One yeast cake crumbled in,
One-half ounce of shortening (1 tablespoon),
One ounce of sugar (2 tablespoons),
Three-fourths ounce of salt (2 teaspoons).
Stir to thoroughly dissolve and then add eight cups of flour. Work
to a dough and then proceed as in the straight dough method. When the
dough is ready for the pans, cut or divide into six pieces and mould
into loaves, three inches thick and twelve inches long, and set to
rise like the Vienna bread, then bake, using the same method.
RYE BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix and then add
One yeast cake,
Five cupfuls of white flour,
Three cupfuls of rye flour,
Two tablespoonfuls of shortening.
Work to a dough and ferment three and one-quarter hours, then proceed
as in the straight dough method. When the dough is ready for the pans
use the same method as for Vienna bread. Bake in a similar manner,
having the oven heated to 450 degrees Fahrenheit. Rye bread requires
an oven hotter than for wheat bread. Wash the rye bread when taking
from the oven with warm water. Caraway seeds may be added if desired.
GRAHAM BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
Four tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Stir until dissolved and then crumble in one yeast cake, dissolve
thoroughly, and then add
Four cupfuls of white flour,
Three and one-half cupfuls of graham flour,
Three tablespoonfuls of shortening.
Work to a dough and then proceed as in the straight dough method.
ENTIRE WHEAT BREAD
Two cupfuls of water,
Three tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix thoroughly and then crumble in one yeast cake and stir until
dissolved, then add
Seven and a half cupfuls of wheat flour.
Work to a smooth elastic dough and proceed as in a straight dough.
PRUNE BREAD
Wash to thoroughly cleanse one-half pound of prunes and then stone and
with a pair of scissors cut into small pieces the size of a raisin.
When the bread is ready to go into the pans add the prunes and knead
the dough well to distribute the prunes. Then place in pans and
proceed as usual.
BRAN BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
One-half cupful of mashed potatoes,
Three tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix and then crumble in one yeast cake. Stir until dissolved, and then
add
Six cupfuls of wheat flour,
Two and one-half cupfuls of bran.
Proceed as in the straight dough method.
CALIFORNIA ORANGE BREAD
Grate the rind of two oranges and then place in a bowl and add
One cup of orange juice, warmed to 80 degrees Fahrenheit,
Two tablespoonfuls of melted shortening,
Four tablespoonfuls of sugar,
One and a half teaspoonfuls of salt,
One egg.
Beat to mix and then dissolve one yeast cake in one cup of water
80 degrees Fahrenheit, and add to the above mixture; then work in
sufficient flour to make a smooth elastic dough; usually about eight
cups. Place in a greased bowl and turn the dough to thoroughly coat
with grease. Cover and let rise for three hours. Pull the corners of
the dough to the centre and punch down, turn over and let rise
again for one hour. Repeat the punching down and then let rise for
three-quarters of an hour. Turn out on a moulding board and mould into
three loaves, adding
One-half cupful of seeded raisins to one loaf,
One-half cupful of chopped almonds to second loaf,
and keep the third loaf plain. Place in greased pans and let rise for
three-quarters of an hour. Bake in the hot oven for 40 minutes. The
temperature of the oven should be 400 degrees Fahrenheit.
This bread is delicious for sandwiches. Undoubtedly one of the causes
of the failure in making breads at home is that the process is hurried
and the bread is insufficiently baked. The size and shape of the pans
affect the quality of the bread. Avoid too deep or shallow pans. A
pan, 7-1/2 by 4-1/4 inches, will give the best results.
Turn the bread on a wire cake rack to cool. This permits the free
circulation of air.
BOSTON BROWN BREAD
Place in a bowl
Two cups of bread crumbs,
One-half cup of syrup,
One teaspoon of baking soda,
One tablespoon of water.
Dissolve the baking soda in the tablespoon of water and add
Two cups of hot water.
Beat to mix and then let cool, add
One-half cup of cornmeal,
One-half cup of graham flour.
Beat to thoroughly mix and then pour in well-greased moulds and cover
and steam or boil for one and one-half hours. Remove the cover and
place in a slow oven for twenty minutes to dry out. A one-pound coffee
can makes a splendid mould.
BOSTON BROWN BREAD
Place in a mixing bowl
Two-thirds cup of molasses,
Two cups of sour milk,
One and one-half teaspoons of baking soda.
Stir to thoroughly dissolve the soda, then add
Two-thirds cup of graham flour,
One cup of cornmeal,
One cup of rye flour,
One-half cup of seeded raisins.
Beat to thoroughly mix and then grease thoroughly one-pound coffee can
and fill two-thirds full with this mixture. Put on the lid and steam
for two hours, then remove the lid and place the can in the oven
to dry out. One-pound baking-powder cans may be used to replace the
coffee cans.
SCOTCH OAT BREAD
Place in a bowl
One cupful of scalded milk cooled to 80 degrees Fahrenheit,
One cupful of water, 80 degrees Fahrenheit,
One-half cup of syrup,
Two teaspoonfuls of salt.
Crumble in one yeast cake and then mix until the yeast cake is
dissolved and then add
Four cupfuls of flour.
Beat to mix and then let the sponge rise for two and a half hours. Now
add
Two cupfuls of rolled oats,
Two cupfuls of flour.
Knead to smooth elastic dough and then place in a greased bowl,
turning the dough to coat thoroughly with shortening. Let rise for one
and three-quarter hours. Pull the corners down to the centre and punch
down. Turn over and let rise for one hour. Now turn out on moulding
board and cut into loaves. Shape between the hands and place on the
moulding board and cover. Let spring for ten minutes and then shape
for pans. Place in well-greased pans and brush the tops of loaves with
melted shortening. Let rise forty minutes. Bake in hot oven.
PARKER HOUSE ROLLS
Place in a bowl
Three tablespoons sugar,
One and one-half teaspoonfuls salt,
Four tablespoons shortening.
Scald and pour into the bowl
One and one-half cups of milk.
Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble
in one yeast cake, stirring until thoroughly dissolved, then add
Six cups of sifted flour.
Knead to smooth elastic dough; clean out the bowl and grease
thoroughly, place in the bowl and press firmly against the bottom,
turn over; then cover and set aside to rise for three and one-half
hours. Punch or knead down, turn over and let rise one hour. Now turn
out on moulding board and shape like a long French loaf, and with
scissors or French knife cut into pieces the size of a large egg. Roll
quickly between the hands to form a round ball, set on moulding board
and let rise for ten minutes. Flatten out, using small rolling pin or
palm of hand, brush with shortening, fold pocketbook style and set on
well-greased baking sheet two inches apart to rise for twenty minutes;
bake in hot oven for fifteen minutes, brush with melted shortening as
soon as removed from oven.
RASP ROLLS
Prepare dough as for Parker House rolls, cutting dough in pieces the
size of a small orange; round up between the hands, place on moulding
board and cover for five minutes. Now roll on moulding board to form a
ball, using the palm of the hand; place on well-greased baking
sheet; let rise twenty-five minutes, bake in moderate oven twenty
minutes--cool, rub each roll over grater to rasp, removing a light
coating of the crust.
LUNCHEON ROLLS
Prepare dough as for Parker House rolls and cut in pieces the size of
small egg; round up and cover and let rise ten minutes, roll between
the board and hands, forming points on end of rolls. Finish as for
Parker House rolls.
RICH PARKER HOUSE ROLLS
Scald one pint of milk, adding
Four tablespoonfuls of shortening.
Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and
add
Three tablespoonfuls of sugar,
Two teaspoonfuls of salt,
One well-beaten egg,
One yeast cake, dissolved in four tablespoonfuls of water, mix
thoroughly
And then add
Three and three-quarter pints or seven and one-half cupfuls of
sifted flour.
Work to a smooth elastic dough, grease a clean bowl and place the
dough in it. Turn several times to coat the dough thoroughly with the
shortening. This prevents a crust from forming. Set in a place free
from drafts and let rise for three and one-half hours, then punch down
and turn over. Let rise one and one-quarter hours. Punch again and
then let rise three-quarters of an hour. Now turn on the pastry board
and mould into a long strip not quite as thick as the rolling pin.
Break the dough off into pieces weighing about one and one-half
ounces. Form into balls and then cover and let spring or rise for ten
minutes; take a ball of the dough and round it well on the board, then
flatten slightly with the palm of the hand. Now mark a decided crease
with the back of a knife down the centre of the roll. Fold over in
pocketbook style, patting the turn in the roll hard with the hand. Lay
on well-greased tins, brushing the rolls with shortening. Let rise for
twenty minutes and then wash with egg and bake in a hot oven.
FINGER OR SANDWICH ROLLS
Use the Parker House roll dough, cutting it into pieces one and
one-half ounces in weight. Mould into balls and then set on a board
and cover for ten minutes to let spring. Now mould into finger shapes
and place on greased pans and proceed as in Parker House rolls.
FLUKES
Prepare as for finger rolls, pointing the dough at both ends by
rolling into a shape similar to a sweet potato.
BRAIDS
Break off pieces of the dough three-quarters of an ounce in weight and
then mould into balls and let spring for five minutes. Now mould out
into rope-shaped pieces a little longer than a lead pencil. Fasten the
three pieces together and then plait. Process as for finger rolls.
RUSK OR TEA BISCUITS
Prepare dough as for Parker House rolls, cut and form in small-sized
balls, cover, and let rise ten minutes. Now, round up by rolling
between the hands, set very closely together in deep, well-greased
pans, let rise forty minutes, bake in a moderate oven; brush with
syrup and water and dust with sugar as soon as removed from the oven.
CRESCENTS
Use the Parker House roll dough and then break off into pieces
weighing about twelve ounces. Mould into balls and then cover and let
spring for ten minutes. Now roll out the dough one-half inch thick
with rolling pin and cut into five-inch squares. Cut each square into
a triangle and brush lightly with shortening. Roll from the cut side
towards the point, lapping the point closely. Form into crescent when
setting in well-greased pan, brush with shortening and cover and let
rise for eighteen minutes. Wash with milk and water. Bake for eighteen
minutes in a hot oven.
ENGLISH BATH BUNS
Melt four ounces of butter and then place in a mixing bowl and add
One-half cup of sugar,
One cup of scalding milk, cooled to 80 degrees.
Then add
Two well-beaten eggs,
One teaspoon of salt,
ne-half yeast cake.
Stir to thoroughly mix and then add four cups of flour and work to a
smooth elastic dough. Grease the mixing bowl well and then put in the
dough. Press down well and then turn over. Cover and set to rise for
four hours, then turn on a moulding board and knead for two minutes.
Cut into pieces for biscuits. Roll between the hands into round balls
and then cover and let set on the moulding board for ten minutes. Now
press flat with the hands and let rise on a well-greased baking sheet.
Let rise for thirty minutes, then brush with a mixture of
Four tablespoonfuls of syrup,
Two tablespoonfuls of water.
Bake in a hot oven for fifteen minutes.
SALLY LUNN
Place in a mixing bowl
One cup scalded milk, cooled to 80 degrees,
One-half cup sugar,
Four tablespoonfuls of shortening,
One well-beaten egg,
One-half yeast cake crumbled in.
Beat to thoroughly blend, and then add
Two and three-quarter cupfuls of sifted flour,
One teaspoonful of salt.
Beat well, cover and let rise for three hours, beat again. Now grease
thoroughly an oblong or round baking pan; take the Sally Lunn and beat
for five minutes, pour into the prepared pan, having the dough fill
the pan about one-half; let rise twenty minutes in warm place, bake in
hot oven twenty-five minutes, then dust with sugar.
PLAIN BUNS
Weigh out eighteen ounces of dough and divide into one dozen pieces.
Mould into balls and let spring for ten minutes. Now mould up nice and
round and then set close together on a well-greased pan. Let rise for
thirty-five minutes, and then brush the tops with egg and water; wash
and dust lightly with sugar. Bake for eighteen minutes in a hot oven.
A small pan of boiling water may be placed in the oven when baking
these rolls.
For variety's sake, part of the dough may be baked plain. To the
balance add caraway seeds, a little citron, nutmeg or a few currants.
If carefully baked and cooled, these rolls may be stored in an
air-tight box and they will keep for several days. To reheat, place in
an oven with a pan of boiling water for ten minutes to freshen.
Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with
small paint brush.
STICKY CINNAMON BUNS
Scald one cup of milk and then place
Four tablespoonfuls of shortening,
One-half cupful of sugar,
One teaspoonful of salt
in the mixing bowl, and pour over it the scalded milk. Stir to
thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve
one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit,
and when the milk is at the proper temperature, add six cupfuls
of flour and work to a smooth dough. Place in a well-greased bowl,
turning the dough around in the bowl so that it will be thoroughly
coated with shortening. Cover and let rise three and one-half hours.
Now pull the sides of the dough into the centre and punch down,
turning the dough over. Let rise again for one hour, then turn on a
moulding board and divide the dough in half. Knead each piece into
a ball. Cover and let rise or spring for ten minutes. Now roll
out one-quarter inch thick, using a rolling pin. Brush with melted
shortening and sprinkle well with brown sugar, using about one
cupful. Now dust with two teaspoonfuls of cinnamon and spread over the
prepared dough one and one-half cupfuls of currants or small seedless
raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces
one and one-half inches thick and then place in prepared pans and let
rise for one hour. Then bake in a moderate oven for forty minutes.
To prepare the pan for the cinnamon buns:
Grease the pan very thickly with shortening and then spread one cupful
brown sugar and one-half cupful of currants or small seedless raisins
evenly over the bottom of the pan. Place buns in pan and let rise for
one hour in a warm place, then bake in a moderate oven for thirty-five
minutes.
Now for the trick. When the buns are baked, brush the pastry board
with shortening, then place
Two tablespoonfuls of brown sugar,
One tablespoonful of water
in a saucepan, mix thoroughly, and then bring to a boil. Now, just as
soon as the buns are baked, turn from the pan at once and brush
well with the prepared syrup, brushing the bottom with the syrup, as
brushing the candied part of the buns prevents it from hardening. Let
cool and then use.
ST. NAZAIRE BUNS
Prepare the dough as for cinnamon buns and when ready to turn on the
moulding board add
One cupful of finely shredded citron,
One-half cupful of brown sugar,
One cupful of seeded raisins.
Work well to distribute the fruit and then form into a long roll three
inches thick. Cut off pieces about one and one-half ounces and form
into buns. Let rest for fifteen minutes and then roll into round
buns and place in a well-greased baking pan and let rise for thirty
minutes. Make a hole in the centre of each bun with a small wooden
stick and wash the buns with egg and milk. Bake in a moderate oven
for twenty minutes. Cool, and then fill the centre with jelly, and ice
with water icing.
PINWHEELS
Prepare the dough and roll as for cinnamon buns; cut in slices
one-half inch thick; place inch apart in well-greased baking sheet,
let rise twenty-five minutes, brush with egg wash; sprinkle with
finely chopped peanuts and bake in moderate oven twenty minutes.
CINNAMON CAKE
You can use part of the dough for cinnamon cake. Cut the dough into
pieces and then roll out three-fourths of an inch thick. Place
in pans, stretching and rolling the dough to fit pan. Brush with
shortening and then cover with crumbs, made as follows:
Six tablespoonfuls of flour,
Four tablespoonfuls of brown sugar,
Two tablespoonfuls of shortening,
Two teaspoonfuls of cinnamon.
Rub the mixture until crumbly and then spread as directed. Let rise
thirty-five minutes, bake in hot oven fifteen minutes.
COCOANUT ICING
One-half cupful of confectioner's sugar,
One-half cupful of cocoanut,
Sufficient hot water to moisten.
Spread on the buns with a spatula.
COCOANUT BUNS
Prepare the dough just the same as for cinnamon buns and when ready to
turn on a moulding board add
One cupful of cocoanut,
Three tablespoonfuls of shortening.
Knead to mix and then work the dough into a long roll about three
inches thick and then break into pieces the size of a large egg. Now
mould until round and then let rise on the board for ten minutes.
Mould again, shaping oblong. Place on a well-greased pan and brush the
buns with melted shortening. Let rise for thirty minutes and then bake
in a hot oven and ice with cocoanut icing.
ALMOND COFFEE CAKES
Prepare the dough as given in the recipe, using the balance left for
either cinnamon or cocoanut buns. When ready to turn on a moulding
board cut the dough in half and roll each piece out one-quarter of an
inch thick. Spread with shortening and then lightly with brown sugar
and with one-half cupful of finely shredded almonds or peanuts. Roll
like a jelly roll. Press flat with a rolling pin until just one inch
thick. Cut in pieces six inches long and then place in a well-greased
baking pan and let rise thirty-five minutes. When ready to bake, cut a
gash three inches long on each cake. Wash with egg and milk and strew
with finely shredded almonds. Bake in a moderate oven for twenty-five
minutes. Ice with water icing.
HOW TO MAKE YEAST-RAISED CAKE
Scald one cupful of milk and add one-half cupful of cold water. Cool
the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one
teaspoonful of salt. Crumble one yeast cake in the mixture and stir
thoroughly until the yeast is dissolved. Now add four cupfuls of
sifted flour and beat to a light batter. Cover, and set in a place
free from drafts, where it will be kept warm in a temperature of 80
degrees and let raise for three hours. Now beat the dough with a spoon
and let raise again for three-quarters of an hour. Now, while the
dough is raising last time, place one cupful of sugar and one-half
cupful shortening in a bowl and cream until light and frothy. Add
two eggs, one at a time, and beat until very light. When the dough is
ready, add the sugar, eggs, shortening and one and one-half cupfuls
of flour; beat this mixture with spoon for twelve minutes until
thoroughly mixed. Now pour in prepared mould filling the mould half
full. Set in warm place, with a temperature of about 80 degrees
Fahrenheit, to raise for one and one-quarter hours or until the
mixture fills the mould. Bake in a moderate oven for three-quarters of
an hour.
Remove the cake from the mould and cool on a wire rack. This cake may
be iced or served plain; or chopped nuts, raisins or citron may be
added to the dough with the sugar and eggs.
To prepare the pans: Grease them thoroughly, then coat them with
finely chopped nuts or fine cake crumbs before pouring in the dough.
BRIOCHE
Brioche is a French sweet bread and while different authorities do
not agree as to both the consistency and methods, without doubt these
cakes figure largely in French cuisines.
One French bakery prepares the brioches in loaf form and when cold it
is cut in slices and steeped in orange syrup. Then again the brioche
is spread with jam and then covered with icing or the brioche may
be steeped with prepared syrup and then dipped in a batter and fried
golden brown in hot fat. Spread with jam and serve with orange or
lemon sauce.
The actual preparation of the brioche involves very little trouble and
can be made from bread dough on baking day. Now one point in making
these sweet breads--there is just the same trick as in moulding the
loaf of bread. One can learn by careful attention to details and
with practice. Some stress may well be laid upon the lightness of the
dough; for heavy, overrich dough that is poorly baked is injurious to
health.
WATER ICING
Six tablespoonfuls of confectioner's sugar and sufficient water
(boiling) to moisten.
BREST BREAD
Roll the dough into three strands about one inch thick and ten inches
long. Fasten the three strands together and then braid. Place on a
well-greased pan and let rise. Wash with egg and milk and then bake
for twenty-five minutes in a moderate oven. Spread with jelly and then
ice with water icing. Sprinkle with slightly browned cocoanut.
TO MAKE BRIOCHE USING BREAD DOUGH
When the bread is ready to put in the pan cut off one pound and place
the dough in a bowl. Now place in a separate bowl
Yolks of two eggs,
One-half cup shortening,
Three-quarter cupful sugar.
Cream until light and frothy, then add the stiffly beaten whites of
the eggs, also
One-half cup of milk,
Four cups of flour,
One pound piece of yeast raised dough.
Work or knead until smooth and elastic. Place in a greased bowl and
let rise for three hours; now turn on board, divide into eight pieces
and mould into balls. Cover and let rise for ten minutes. Now roll out
one-half inch thick. Brush with shortening, strew with brown sugar
and nuts. Roll like jelly roll and then flatten well with rolling pin.
Place in a greased pan, cover and let rise for one-half hour. Now cut
down the entire length of the dough, leaving two inches on each end.
Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with
sugar, then return to oven five minutes.
SWEET DOUGHS
In the days of long ago, yeast, ammonia, pearl ash, honey water and
a treacle mixture were used to lighten cakes--before the time of
dependable baking powder.
In Europe the housewife makes from bread dough delicious cakes with
yeast. These provide splendid variety. They include savarins, babas,
and yeast-raised fruit cakes.
Many women fail in making these delicious goodies because they do not
realize that the addition of large amounts of sugar, fruit, shortening
and eggs to yeast dough, unless carefully handled, is apt to produce
heavy, moist cakes that lack the light, velvety texture which makes
cake a success.
The addition of nuts, cake crumbs and fruit will afford a large
variety.
A sponge dough is necessary for successful results.
RUSSIAN RUSK
Prepare the dough as for brioche, adding one cupful of finely shredded
almonds when ready to mould for the pan. Use a long narrow pan to bake
loaf in. When baked, cool and then cut in one-inch slices and toast
light brown in the oven.
SPANISH BUN
Scald one cupful of milk and then cool to 80 degrees Fahrenheit and
pour in a bowl and add
Three tablespoonfuls sugar,
One-half teaspoonful salt,
One yeast cake dissolved in four tablespoonfuls cool water,
Three cupfuls of flour.
Beat for five minutes with a spoon and let rise for two hours. Now
cream
One and one-quarter cupfuls sugar,
One-half cupful of shortening
until very light and creamy and then drop in, one by one, three eggs,
beating the eggs for three minutes. Add this to the yeast-raised
dough, together with one cupful of sifted flour. Beat with a wooden
spoon for fifteen minutes and then pour into a greased and floured
pan, filling the pan half full. Put the raisins on the top and then
cover and let rise until it fills the pan almost to the edge. Bake in
a moderate oven for fifty-five minutes and then cool and ice.
BABAS
Prepare dough as for brioche and, when ready to pan, mould into loaf
shape adding nuts and finely shredded citron. Place in well-greased
Boston brown-bread mould; let rise for one hour. Bake in moderate oven
forty-five minutes. Then begin to baste the Baba with syrup made from
One cupful syrup,
One-half cupful water,
One tablespoonful vanilla,
One teaspoonful mace.
Cook syrup ten minutes before using to baste the Baba, and bake until
the syrup is absorbed, then turn on plate.
ANISE SEED RUSK
One tablespoonful of anise seed,
One-half cupful finely shredded citron.
Add the above ingredients to the brioche dough; mould and bake as for
Russian rusk. These crisp slices will keep for a long time if placed
in an air-tight box.
This dough may be used for the old English crull cakes, which is
nothing more than a doughnut. Prepare a dough as for a brioche and
when ready for the pans turn on a molding board. Roll out one-quarter
inch thick; cut with doughnut cutter. Set on cloth to rise for fifteen
minutes. Stretch to shape and fry in hot fat until golden brown. Roll
in pulverized sugar and cinnamon.
These doughs may be moulded in wreaths, crescents and bowknots. When
risen, wash with egg wash, then sprinkle with granulated sugar and
chopped nuts and then bake in moderate oven.
INDIAN GRIDDLE CAKES
One cupful cornmeal,
One cupful flour,
One teaspoonful salt,
Three level teaspoonfuls of baking powder,
Two tablespoonfuls of syrup,
One tablespoonful shortening,
One egg,
One and one-quarter cups of milk.
Beat hard to mix and then bake on a hot griddle.
GRIDDLE CAKES
To bring the true nut flavor from the buckwheat we must go back to
old-fashioned method of setting the buckwheat to rise overnight. Don't
you remember the brownstone crock that was kept in the pantry and
each time it was left with just enough of the mixture to start a
new batter? The buckwheat would be prepared each night just before
bedtime, and in the morning a cup of warm water was added, together
with a couple of tablespoonfuls of syrup. The mixture was beaten and
then the griddle was put on to heat. Sometimes it was a soapstone or a
heavy iron griddle. When well heated it was rubbed with a piece of
cut turnip or potato. The batter was poured on in large platter-sized
cakes and then as quickly as they browned they were dexteriously
turned to brown again.
To make perfect buckwheat cakes you must first of all obtain a
stone-ground flour, and then it must be blended in proportion. Good,
lively yeast is added, and if milk is used for the mixing it must be
scalded and then cooled before using. To prepare the flour for the
mixing:
Three pounds of buckwheat flour,
One and one-half pounds of wheat flour,
One pound of corn flour,
One ounce of salt,
One-half ounce of baking soda.
Sift twice to thoroughly mix and then place in a dry container and the
flour is then ready to use.
BUCKWHEAT CAKES
Scald and then rinse out with cold water a large stone crock. Pour in
one cupful of scalded and cooled milk and
One and one-half cupfuls of water, 80 degrees Fahrenheit,
Two tablespoonfuls of sugar.
Crumble in one-half of an yeast cake and stir until dissolved, then
add three cupfuls of the prepared buckwheat flour. Beat to thoroughly
mix and then cover and set aside overnight to rise. In the morning
add sufficient lukewarm water to bring the mixture to a pouring
consistency. This usually requires about one cupful. Add two
tablespoonfuls of syrup. Beat hard for three minutes and then let
stand in a warm place while the griddle is heating, then bake.
RICE GRIDDLE CAKES
Rice griddle cakes may be prepared as follows: Wash one-half cup of
rice in plenty of water and then place in a saucepan and add three
cupfuls of water. Cook until the water is absorbed and the rice is
soft. Let cool. Now place in a crock
Two and one-half cupfuls water, 80 degrees Fahrenheit,
Two tablespoonfuls sugar,
One-half yeast cake.
Stir until dissolved and then add
The prepared rice,
Three cupfuls white flour,
One-quarter teaspoonful baking soda.
Beat to mix and then cover and set aside to rise overnight. In the
morning add sufficient lukewarm water to make a pouring batter, adding
two tablespoonfuls of syrup and one teaspoonful of salt. Beat very
hard and then set in a warm place while the griddle is heating.
The use of a small amount of baking soda as given in above recipes
is for the purpose of neutralizing the slightly acid flavor of the
buckwheat--a flavor to which many folks object.
Either of above mixes may be baked in a waffle iron instead of using
the griddle. Try it some morning for the sake of variety. Use salad
oil in a new sewing-machine oil can to grease waffle iron.
Almost everyone loves good sweet butter on the hot cakes in the
morning. At the present prices of butter the frugal housewife looks
upon the fast disappearing pat of butter with alarm. Now try this and
save the butter and yet give the folks the butter flavor upon their
cakes; place two tablespoonfuls of butter in a pitcher which will hold
a cupful of syrup. Add the syrup and then place the pitcher in a pan
of warm water and set on the stove to heat. Beat constantly until the
butter melts and produces a creamy mix.
Stale bread may be crumbled or soaked in cold water pressed dry and
used in place of rice or cornmeal. So may oatmeal or other leftover
breakfast cereals, as well as mashed potatoes, be used. Reserve about
one cupful of the yeast batter to start the next batter. Use this
starter in place of the yeast. Renew the yeast mix every fifth
morning.
A word about the griddle may not come amiss. The old-fashioned iron or
soapstone may be used and will give good results. Aluminum griddles do
not require greasing.
BREAD GRIDDLE CAKES
Try these cakes some morning when the folks are tired of the usual
breakfast dishes. Place in a pitcher overnight
Two cups of buttermilk or sour milk,
One cup of water,
Two cups of bread crumbs.
Let stand in the kitchen in a cool place. Do not put in the icebox. In
the morning add
One teaspoonful baking soda
dissolved in
Three tablespoonfuls of water.
Beat to thoroughly mix and then add
Two tablespoonfuls syrup,
Two tablespoonfuls shortening,
One teaspoonful salt,
One and one-half cups flour,
Two teaspoonfuls baking powder.
Beat hard to mix and then bake on a hot griddle.
CORNMEAL GRIDDLE CAKES
Scald one cup of cornmeal with two cups of boiling water, and then let
cool. Now add
One and one-half cupfuls water, 80 degrees Fahrenheit,
Three tablespoonfuls of syrup,
One teaspoonful of salt,
One-quarter yeast cake,
Two cupfuls flour,
One-quarter teaspoonful baking soda.
Beat hard and then let rise overnight; then prepare as for buckwheat
cakes.
Modern methods have eliminated the yeast and substituted baking
powder, thus making a quicker mix. To prepare buckwheat cakes with
baking powder, prepare a blend of flour as follows:
Two pounds of buckwheat,
One pound of wheat flour,
One cupful cornmeal,
One ounce of salt,
Three ounces of baking powder,
One-quarter ounce baking soda.
Sift three times to mix and then place in a dry container and use as
required.
HOW TO BAKE THE PANCAKE
Use a frying-pan that is perfectly flat; the iron ones are best, as
they hold the heat longer and can be regulated so that the cake will
not burn.
PANCAKES FOR TWO
Yolk of one egg,
Two tablespoonfuls sugar or syrup,
One cupful milk,
One tablespoonful shortening,
One teaspoonful salt,
One teaspoonful vanilla or nutmeg,
One and one-quarter cupfuls flour,
Two level teaspoonfuls baking powder.
Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and
then fold in the stiffly beaten white of egg. Pour the mixture into
a pitcher and then place two tablespoonfuls of shortening in a frying
pan. When smoking hot pour in just sufficient batter to cover the
bottom of the pan. When it begins to bubble turn the cake over and
bake on the other side. Lift and spread lightly with jelly or roll, or
use the following mixture:
Three tablespoonfuls butter,
One-half cupful of XXXX sugar,
Cream well, and then add
One tablespoonful lemon juice,
One tablespoon boiling water.
Beat to blend.
PLAIN PANCAKES
Place in a bowl one quart of milk and then add
Two eggs,
One-half teaspoonful nutmeg,
Five cupfuls sifted flour,
Four tablespoonfuls syrup,
Five level teaspoonfuls baking powder.
Beat to mix and then bake. To insure sufficient cakes use two pans for
cooking or bake on a griddle.
PANCAKES AU FAIT
One cupful milk,
Two eggs,
One and one-half cupfuls flour,
Two teaspoonfuls baking powder,
Two tablespoonfuls shortening,
One-half teaspoonful nutmeg.
Beat to mix. Now prepare
One-half cupful of nuts, chopped very fine,
One dozen maraschino cherries, well-drained and chopped fine.
Mix well and then pour pancake in hot pan and sprinkle with the above
mixture.
Let bake and then lift. Spread with honey and dust with pulverized
sugar. Roll and garnish with maraschino cherry.
FRENCH PANCAKE
One egg,
One-quarter cupful milk.
Beat to mix and then add
One-half cupful flour,
One-half teaspoonful salt,
One teaspoonful baking powder.
Beat well to thoroughly mix and then pour in a hot pan containing
three tablespoonfuls of shortening: pour just enough to barely cover
the bottom of the pan. Cover the pan with a hot lid. Let the cake
bake. When ready to turn slip the cake on the hot lid and invert,
returning the cake to the pan. Spread with sugar and cinnamon. Bar le
duc or currant jelly may be used to spread on the cakes. Fold like an
omelet and place a spoonful of jelly on top. Serve. This will make two
large pancakes.
IRISH PANCAKES
One cupful mashed potatoes,
Two cupfuls flour,
One teaspoonful salt,
Three teaspoonfuls baking powder,
Two eggs,
One cupful milk,
Four tablespoonfuls syrup,
One and one-half teaspoonfuls nutmeg.
Beat to thoroughly mix and then bake on a griddle. Spread with butter
and sugar.
BELGIUM PANCAKES
Two cupfuls of unsweetened thin applesauce,
One well-beaten egg,
Three tablespoonfuls syrup,
Two and one-half cupfuls flour,
Three teaspoonfuls baking powder,
One tablespoonful shortening,
One-half teaspoonful cinnamon.
Beat to mix and then bake in the usual manner. Serve with butter and
syrup.
WAFFLES
Waffles are made from a thin batter and are baked in a well-heated
waffle iron. Many failures to make good waffles are due to the fact
that the iron is not sufficiently hot. The iron must be thoroughly
cleaned after each baking. Place the iron on the range to heat,
turning it several times.
Try this method in greasing the iron. Purchase a large-sized sewing
machine oil-can, wash well in plenty of hot water and soap, then rinse
thoroughly and dry. Now fill with a good salad oil and when the
iron is heated, oil it on both sides. Now you are ready to bake the
waffles. Reverse the iron, having the hot side on top, and pour in the
batter and then bake about three minutes, reversing the iron once.
When the waffles are baked remove from the iron and then oil and
reverse it again, putting the side that was next to the fire on top
and then pour in the batter, close and bake as before.
QUICK BREADS
Quick breads include griddle cakes, waffles, muffins, Sally Lunns,
shortcakes and biscuits. These doughs are made light or leavened
by the use of eggs, baking soda, baking powder and steam created
in baking and by air beaten into the mixture. Their entire success
depends upon the careful measurement of ingredients, the mixing and
the baking. Using all water in place of milk or equal parts of milk
and water will give splendid results.
GRIDDLE CAKES
Place the griddle on the range to heat slowly, while mixing the
batter.
Place in a bowl or a flat, wide-mouthed pitcher
One cupful milk,
One cupful water,
One teaspoonful salt,
One tablespoonful syrup,
Two and one-half cups of flour,
Two tablespoonfuls shortening,
Four level teaspoonfuls baking powder.
Beat to mix to a smooth batter. This amount of batter will make
hotcakes for four persons. For larger amounts, multiply. One egg may
be used for every two cupfuls of flour.
Test the griddle by dropping a few drops of water on it; if the water
boils, the griddle is sufficiently hot to bake with. Aluminum griddles
do not require any grease. Rub with a clean cloth dipped in salt.
Grease iron griddles slightly. Pour on the batter; just as soon as the
cakes begin to form air bubbles slip a cake-turner under the cakes and
turn them.
Now, if large bubbles rise at once to the top of the cakes, the
griddle is too hot and the heat should be reduced; while, if the cake
stiffens before the underside is brown the griddle is not hot enough.
Never turn a griddle cake twice--this makes them heavy. Serve them as
soon as baked, piling not more than five or six together. Sour milk
may be used in place of sweet milk. Discard the baking powder and use
one level teaspoonful of baking soda for each cup of sour milk. One
egg and two cupfuls of water may be used in place of two cupfuls of
milk.
WAFFLE BATTER
One cup of milk,
One cup of water,
One egg,
One teaspoonful of salt,
Two and one-quarter cupfuls flour,
Three teaspoonfuls baking powder,
One tablespoonful syrup,
Two tablespoonfuls shortening.
Beat to a smooth batter in a wide-mouthed pitcher. One-half of this
amount for two people.
Cold boiled rice, hominy, oatmeal and stale bread that has been soaked
in cold water and then pressed dry and rubbed through a sieve may be
added to the griddle cakes and waffle batters.
MUFFINS
Muffins are made from a drop batter and may be baked in rings, on a
griddle, in muffin pans or in custard cups. To bake the muffins in
rings on a griddle upon the top of the stove--grease the griddle well,
and also have the rings well greased. Put the griddle on to heat when
starting to mix the drop batter and keep the rings cool until ready to
bake.
Place in a bowl or pitcher
One and one-half cupfuls of milk or equal parts of milk and
water,
One egg,
One teaspoonful salt,
Two tablespoonfuls syrup,
Two tablespoonfuls shortening,
Two and three-quarters cupfuls flour,
Five level teaspoonfuls baking powder.
Beat this mixture smooth and then place the rings on a hot griddle and
half fill with the drop batter. When well risen and nearly dry, turn
over, using the griddle-cake turner to turn the muffins and rings.
Bake on the other side. It will require about eighteen minutes to bake
these muffins. Tear them apart, butter and serve them at once.
To bake muffins in pans or custard cups, grease the pans or cups well
and half fill with the drop batter and then bake in a hot oven for
fifteen minutes.
OATMEAL MUFFINS
Put two cups of oatmeal through the food chopper into the mixing bowl
and then add
One and one-half cups of sour milk,
One teaspoonful baking soda dissolved in one tablespoon of cold
water,
One-half teaspoon salt,
Four tablespoonfuls syrup,
Two tablespoonfuls shortening.
One cup of sifted flour.
Beat to mix and then pour into well-greased muffin pans and bake in a
hot oven for twenty minutes.
SOUR MILK GEMS
One and one-quarter cups sour milk,
Two tablespoonfuls shortening,
One teaspoonful soda,
One teaspoonful salt.
Mix to thoroughly blend and then add
One cupful white flour,
One and one-half cupfuls graham flour.
Two teaspoonfuls baking powder.
Beat to thoroughly mix and then bake for eighteen minutes on
well-greased muffin pans.
BRAN MUFFINS
Two and one-half cups of bran,
One and one-half cups of flour,
One teaspoonful salt,
Four tablespoonfuls syrup,
Two tablespoonfuls shortening,
One egg,
One and three-quarter cups of buttermilk,
One teaspoonful soda.
Dissolve the soda in the buttermilk and then beat to mix. Fill into
well-greased muffin pans and bake in a moderate oven for twenty-five
minutes. Toast the left over muffins.
ENGLISH MUFFINS
Place in a mixing bowl
Two and one-half cups flour,
One teaspoon of salt,
Two tablespoons of sugar,
Two teaspoons of baking powder.
Sift to thoroughly mix, then add
One and one-half cups of sour milk,
One teaspoon of baking soda.
Dissolve the baking soda in the milk and then mix thoroughly by
heating hard. Now place well-greased muffin rings on well-greased hot
griddle. Fill the rings half full and bake slowly for fifteen minutes.
Turn with a cake-turner when the inner side is nicely browned.
NUT GINGER MUFFINS
Place in a mixing bowl
One-half cup of brown sugar,
One cup of molasses,
One-half cup of water,
One teaspoon soda,
Two teaspoons ginger,
One teaspoon cinnamon,
One-half teaspoon allspice,
Six tablespoonfuls shortening,
One egg,
Three cups of flour,
Two teaspoons baking powder,
One-half cup finely chopped peanuts.
Beat thoroughly to mix and then fill into well-greased and floured
muffin pans, filling the pans little more than half full. Bake in a
moderate oven for twenty minutes. This amount will make about eighteen
muffins.
HONEY AND NUT BRAN MUFFINS
Place in a mixing bowl
One-half cup of honey,
One teaspoon of baking soda,
One teaspoon of salt,
Two cups of bran,
One and one-half cups of flour,
Three-quarters cup of finely chopped nuts.
One and one-half cups of milk,
One egg.
Beat hard and thoroughly mix and then bake in well-greased muffin pans
in hot oven for twenty-five minutes. Serve with strawberry, orange or
pineapple marmalade.
SALLY LUNNS
Sally Lunns are made from a drop batter and are usually baked in deep
layer-cake pans. To serve cut in wedge-shaped pieces--like pie--and
then split and butter and cover with a napkin. Serve at once.
Place in a bowl
One-half cupful sugar,
Four tablespoonfuls shortening.
Cream until light and then add
One egg,
One and one-half cupfuls of equal parts milk and water,
Three cupfuls flour,
Five level teaspoonfuls baking powder.
Beat to a smooth batter and then pour into well-greased pans and bake
for twenty-five minutes in a moderate oven. When nearly baked brush
the tops quickly with milk and sprinkle well with granulated sugar.
One-half cup of finely chopped citron or seeded raisins may be added
if desired.
CORN MUFFINS
Place in a mixing bowl
Three-quarters cup cornmeal,
One and one-quarter cups flour,
One teaspoon salt,
Two level tablespoons baking powder,
Two tablespoons shortening,
Four tablespoons syrup,
One and one-quarter cups of water.
Beat to mix and bake in well-greased iron muffin pans.
RICE MUFFINS
Place in a mixing bowl
One egg,
Two tablespoons of sugar,
Two tablespoons of shortening,
One teaspoon of salt,
One cup of milk,
One and one-half cups of flour,
Four teaspoons of baking powder,
One cup of cold boiled rice.
Beat hard to thoroughly mix and then pour in well-greased muffin pans.
Bake twenty-five minutes in a hot oven.
BATTER BREAD
Place in a mixing bowl
Three tablespoonfuls shortening,
One and one-half cups cornmeal.
Pour over
Two and one-half cups boiling water.
Now add
One and one-half cups sour milk or water,
One cup of flour,
One teaspoon salt,
Two level tablespoons baking powder,
Four tablespoons syrup or sugar,
One egg.
Beat to mix, pour in well-greased baking dish and bake in hot oven for
forty minutes.
SOUTHERN SPOON BREAD
The success of making and baking this delicacy depends entirely upon
a thorough beating of the batter and a hot oven. The southern mammy
invariably uses the coarse white oatmeal, but you may use the yellow
and obtain just as good results.
Place one quart of boiling water in a saucepan and then add one
teaspoonful of salt, two tablespoonfuls of shortening and one and
one-half cupfuls of cornmeal. Pour the meal in slowly, and just as
soon as it boils remove from the fire and let cool. Now add
Yolk of two eggs,
Two cupfuls of sour milk,
One cupful flour.
in which you have dissolved one level teaspoonful of baking soda and
one-half cupful of syrup.
Beat this mixture with a large spoon and now cut and fold in the
stiffly beaten whites of the eggs. Pour in hot, well-greased baking
dish and bake in a quick oven.
To add soda to the sour milk, dissolve the soda in one tablespoonful
of the milk before adding to the remainder of the milk, and then use a
Dover egg-beater and beat for three minutes to thoroughly mix.
LOUISIANA CORN BREAD
Place in a mixing bowl
One cup of cornmeal,
One and one-quarter cups of flour,
One teaspoon of salt,
Five level teaspoons of baking powder,
Two tablespoons of shortening,
Four tablespoons of syrup,
One egg,
One and one-half cups of milk.
Beat hard to mix and then pour into well-greased square pans. Bake for
thirty-five minutes in a hot oven.
RICE BATTER CAKES
Place in a bowl
One cup of cold boiled rice,
One egg,
One-half cup of milk,
Three-quarters cup of flour,
One teaspoon of salt,
Two teaspoons of baking powder,
One teaspoon of shortening,
One tablespoon of syrup.
Beat to mix and then bake on a hot griddle and serve with butter and
sugar.
BISCUITS
Place in a mixing bowl
Three and one-half cups of flour,
One teaspoon of salt,
Three level tablespoons baking powder,
One level tablespoonful sugar.
Sift to mix; then rub in three tablespoonfuls of shortening and mix to
dough with
One cup of milk or water.
Now work in a bowl to a smooth elastic dough, roll out three-quarters
of an inch thick, cut, wash tops with milk and bake in hot oven twelve
to fifteen minutes.
CURRANT BISCUITS
Add one cup of currants to sweet biscuit dough.
RAISIN BISCUITS
Add one cup of raisins to sweet biscuit dough.
COCOANUT BISCUITS
Put one cup of cocoanut through food chopper and add to sweet biscuit
dough.
SWEET BISCUITS
Three and one-quarter cups flour,
One teaspoon salt,
One-half cup sugar,
Three level tablespoons baking powder.
Sift to mix; then rub in four tablespoonfuls shortening. Break egg in
cup and fill cup with milk, turn in bowl and beat to mix. Use this for
doughing up the sweet biscuits. Work dough in bowl until smooth, turn
on lightly floured board, cut, brush tops with milk, bake in hot oven
fifteen minutes.
SCONES
Scones are delicious hot breads that are served for breakfast in the
British Isles; they replace the American pancake and for tea replace
our hot biscuits. Many varieties of scones are made in Scotland.
Currants, citron and raisins are used in the dough, while in other
parts of the United Kingdom these cakes are split, buttered and served
with marmalade or gooseberry jam.
DELICIOUS ENGLISH SCONES
Place in a mixing bowl
Four cups of sifted flour,
Two tablespoons of baking powder,
Two level tablespoons of sugar,
One-half teaspoon of salt.
Rub between the hands to thoroughly mix and then rub into the flour
five level tablespoonfuls of shortening. Now beat up an egg and then
add one-half of the beaten egg to one and one-fourth cups of milk.
Beat to mix. Use this to make a soft dough. Turn on a lightly floured
baking board and knead for three minutes. Now divide into five pieces
and mould each piece round like a saucer, and cut each way, making
four wedge-shaped pieces; place on a well-greased baking sheet and
brush with the remaining half of the egg, and bake in a hot oven for
fifteen minutes.
SCOTCH SCONES
Place in a mixing bowl
Five cups of flour,
One and one-half teaspoons salt,
Three level tablespoons baking powder,
One-half cup of sugar.
Sift to mix and then rub in
One-half cup of shortening,
And mix to a dough with
One and one-fourth cups of milk.
Now work in
One-half cup of currants,
Or
One-half cup of raisins,
One-quarter cup of finely chopped citron,
One teaspoon cinnamon,
One-half teaspoon nutmeg,
One-half teaspoon allspice.
Divide into six pieces and then roll out the size of a saucer and
about three-quarters of an inch thick. Make two cuts forming a cross,
dividing the dough into four wedge-shaped pieces. Brush with beaten
egg and bake for fifteen minutes in a hot oven. This amount will make
twenty-four scones. To serve, split and fill with jam and then pile on
a wicker basket, cover with a napkin and serve with tea.
IRISH SCONES
Three cups of mashed potatoes,
Three cups of sifted flour,
Two teaspoons of salt,
Two level teaspoons of baking powder,
Three level teaspoons of shortening.
Now place in a bowl
One-half cup of milk,
One egg.
Beat. Use about two-thirds of the egg and milk mixture to form a
dough. Knead the dough to a smooth mixture and then divide into four
parts. Pat or roll out like a saucer and then make two cuts to form
the cross, cutting into four pieces. Brush with part of egg and milk
mixture and then place on a baking sheet and bake in a hot oven for
eighteen minutes.
POPOVERS
Place the popover pan in the oven to heat. When hot start to mix the
batter. Place in a measuring cup one egg, then fill with milk. Pour
into a mixing bowl and then add
One cup of sifted flour,
One teaspoon of sugar,
One-half teaspoon of salt.
Beat with egg-beater until the mixture is a mass of bubbles on top,
when the egg-beater is removed. This usually takes about five minutes.
Now grease the hot popover pan well and fill one-half full with the
batter. Place in a hot oven and bake for thirty-five minutes. Do not
open the oven door for ten minutes after you put the popovers in.
Opening the door before this period of time elapses prevents the
mixture from springing or popping. After twenty minutes turn down the
heat to moderate oven to prevent burning and to dry out the centres.
DOUGHNUTS
Take brioche dough, roll out one-half inch thick, cut with biscuit
cutter, place on moulding board, cover and let rise fifteen minutes,
fry golden brown in hot fat--roll in sugar and cinnamon.
DOUGHNUTS WITH FRUIT CENTRE
After doughnuts are cut and layed on board to rise, make an opening
in side of same and insert one spoonful of jelly, pinch edges together
and cover. Let rise and fry in usual manner.
CRULLERS
Place in bowl
Five cups of sifted flour,
One teaspoon of salt,
Three level tablespoons baking powder,
One and one-quarter cups sugar.
Rub between the hands to thoroughly mix; then rub in three
tablespoonfuls shortening. Then place
One egg,
One cup of milk
in a bowl; beat to mix. Use this to form the dough, roll out one-half
inch thick, cut and fry golden brown in hot fat.
HOW TO FRY CRULLERS OR DOUGHNUTS
When ready to fry place four cups of vegetable oil in a pan. The pan
should not be too large and the fat should be deep enough to allow the
cruller to swim at least two and one-half inches from the bottom of
the pan.
GOLDEN BROWN
Heat the fat and test before starting to cook by dropping in a small
piece of the dough and starting to count 101, 102, 104 and so on until
110 is reached. The sample should now be floating on top and a light
brown in color. Do not attempt to start frying before this time, as
the fat will not be sufficiently hot and the crullers will soak up the
grease. Drop four or five doughnuts in the hot fat at a time, turning
constantly, and cook until golden brown, lift, let drain few seconds,
lay on paper towelling and then roll in sugar and cinnamon.
SPONGE CAKE--ONE EGG
Place in mixing bowl
One-half cup sugar,
Yolk of one egg,
One tablespoon butter.
Cream well, then add
Three tablespoons water,
Two-thirds cup of flour,
One teaspoon baking powder,
Pinch salt.
Beat to mix, then fold in the stiffly beaten white of one egg; bake in
well-greased and floured pan in slow oven thirty minutes.
SPONGE CAKE--TWO EGGS
Place in mixing bowl
Three-quarters cup of sugar,
Yolks of two eggs.
Cream well and then add
Four tablespoonfuls water,
One cup of flour,
Two teaspoonfuls baking powder,
Pinch salt.
Beat to mix, then cut and fold in stiffly beaten whites of two eggs.
Bake in well-greased and floured cake pan in slow oven thirty-five
minutes.
SPONGE CAKE--THREE EGGS
Place in a mixing bowl
One cup of sugar,
Yolks of three eggs.
Cream until light lemon color, then add
Six tablespoonfuls cold water,
One and one-quarter cups flour,
Two teaspoonfuls baking powder,
Pinch salt
Beat just enough to mix. Then cut and fold in the stiffly beaten
whites of three eggs. Bake in well-greased and floured cake pan with
tube in centre in moderate oven forty minutes.
FRUIT CAKE
Place in mixing bowl
One-half cupful of brown sugar,
One cupful of molasses,
Two tablespoons of cocoa,
One egg,
One and one-half level teaspoonfuls of baking soda,
One cup cold coffee,
Three and one-half cupfuls sifted flour,
One and one-half teaspoonfuls cinnamon,
One teaspoonful nutmeg,
One cupful seeded raisins,
One-half cupful chopped nuts.
Beat to thoroughly mix and then pour in a greased and floured cake pan
and bake in a moderate oven for one hour.
JELLY ROLL
Cover the bottom of an oblong pan with a greased and floured paper and
then pour in sponge cake mixture one-quarter of an inch deep. Spread
evenly and then bake for ten minutes in a hot oven. Turn on a cloth
and then trim the edges. Spread with jelly and roll tightly in a
cloth. Set aside to cool and then ice with water icing.
A SMALL ANGEL CAKE
One-half cupful sugar,
One-half cupful flour,
One-half teaspoonful cream of tartar.
Sift four times and then place whites of three large eggs in a bowl
and beat until they will hold their shape. Now gently cut and fold
in the sugar and flour. Pour into an ungreased tube pan and bake for
thirty-five minutes in a moderate oven. When baked remove and turn
upside down to cool.
ONE-EGG LOAF CAKE
Place in a bowl
Three-quarters cup of sugar,
One egg,
Four level tablespoonfuls of shortening,
Two cups of sifted flour,
Four level teaspoons of baking powder,
One level teaspoonful of flavoring,
Three-quarters cup of water.
Beat hard to mix for five minutes. Pour into prepared loaf-shaped pans
and bake in a moderate oven for thirty-five minutes.
To prepare the pan, grease thoroughly and then dust well with flour,
then pour in the batter.
To make a raisin cake spread three-quarters cup of raisins on top of
the cake when it is in the pan ready to put in the oven. The rising
dough will distribute the raisins through the cake.
One-half cup of currants,
One cup finely chopped nuts, or
One-half cup of finely chopped citron
One-half cup of finely chopped citron may replace the raisins. Or this
cake may be baked in a tube pan and then cooled and split and filled
with custard or sour cream cake filling and then iced with chocolate
icing.
For a layer cake grease the layer cake pan, line with plain paper and
then grease again. Now divide the dough into the two pans and spread
the mixture higher on the sides, leaving the centre shallow. Bake in
a moderate oven for eighteen minutes. Put the layers together as
follows: spread one layer with jelly and then sprinkle lightly with
cocoanut. Now place the top layer in position and then spread the
top, then cover thickly with cocoanut. Finely chopped nuts may be used
instead of cocoanut.
GINGER CAKE
Place in a mixing bowl
One cup of molasses,
Three-quarters cup of sugar,
Ten tablespoonfuls of shortening,
Three and one-half cups of flour,
One level tablespoon of baking powder,
One cup of cold water,
One teaspoon of baking soda, dissolved in the water,
One egg,
One teaspoon of ginger,
One teaspoon of cinnamon,
One-half teaspoon of cloves.
Beat to thoroughly mix and then divide and add the fruit to one part,
the cocoanut or chopped nuts to the second part and bake the other
part plain. Pour into well-greased and floured loaf-shaped pans and
bake in slow oven for forty minutes.
SWISS CRUMB CAKE
Place in a mixing bowl
Three-quarters cup of brown sugar,
Two cups of flour,
One teaspoon of salt,
Two tablespoons of baking powder,
One teaspoon of cinnamon,
One teaspoon of ginger,
One-half teaspoon of cloves,
One-half cup of cocoa.
Sift to mix and then rub in
One-half cup of shortening
and
One cup of syrup,
Two cups of sour milk,
Three-quarters teaspoon baking soda,
Two cups of fine bread crumbs,
One package of seedless raisins.
Dissolve the baking soda in the milk. Beat all hard to mix and then
pour into well-greased and floured oblong pans and bake in a slow oven
for one hour. Cool and ice with water icing. This cake is delicious
and will keep, if wrapped in wax paper, for a month.
LOUISIANA CRULLERS
One cup of sour cream,
One cup of sugar,
One level teaspoonful baking soda,
One level teaspoonful nutmeg,
One egg.
Beat to thoroughly blend and then add four and one-half cupfuls of
flour. Roll out on a floured pastry board and then cut and fry in hot
vegetable cooking oil until they are golden brown. The temperature for
cooking crullers in the oil is 360 degrees Fahrenheit.
MORAVIAN SPICE CAKE
One and one-half cups of brown sugar,
Nine tablespoons of shortening,
One egg,
One cup of sour milk,
One teaspoon of baking soda dissolved in the milk,
Two teaspoons of cinnamon,
One teaspoon of ginger,
One-half teaspoon of allspice,
One-half teaspoon of cloves,
Five tablespoons of cocoa,
Three and one-half cups of sifted flour,
One level tablespoon of baking powder,
One-half cup of chopped nuts,
One-half package of seedless raisins.
Beat to mix and then bake in well-greased and floured loaf-shaped pans
in moderate oven for forty minutes. Ice with chocolate icing made as
follows:
One cup of XXXX sugar,
Six tablespoons cocoa,
One tablespoon of cornstarch.
Sift to mix and then add just sufficient boiling water to make a
mixture that will spread.
TWO LAYER CAKE
Place in bowl
One and one-half cups of sugar,
Yolks of two eggs.
Cream, then add
One-half cup of shortening,
Cream again, then add
Three cups of flour,
Two level tablespoons baking powder,
One teaspoonful flavoring,
One cup of water or milk.
Beat just enough to mix, then fold in whites of two eggs, bake in
well-greased and floured deep layer-cake pans in moderate oven twenty
minutes.
Every variety of layer cake may be made from this foundation. To
chocolate layer cake--put together with chocolate icing and cover cake
with same icing.
DROP CAKES
Place in a mixing bowl
Three-quarters cup of sugar,
Yolks of two eggs.
Cream and then add
Four tablespoonfuls of shortening,
One and one-half cups of flour,
Three teaspoonfuls of baking powder,
Stiffly-beaten whites of two eggs.
Drop by the spoonful three inches apart on well-greased and floured
baking sheet. Bake in a moderate oven.
LOAF CAKE
Place in a mixing bowl
One and one-half cups of sugar,
Yolks of four eggs.
Cream until well blended and then add
Six ounces of butter.
Cream again and then add
Four cups of flour,
Five teaspoons of baking powder,
One teaspoon of flavoring,
One and one-quarter cups of milk.
Beat to mix and then cut and fold in the stiffly beaten whites of the
four eggs. Place in a well-greased and floured loaf-shaped pan and
bake fifty minutes in moderate oven.
COTTAGE PUDDING
Place in a mixing bowl
One cup of sugar,
One egg,
Six tablespoons of shortening,
Two and one-half cups of flour,
Five teaspoonfuls of baking powder,
One cup of water.
Beat hard and thoroughly mix and then bake one-half of this mixture in
well-greased custard cups for cottage pudding. To the balance of the
mixture add a choice of any of the following:
One-half cup cocoanut or
One-half cup of finely chopped nuts,
One-half cup of finely chopped raisins,
One-half cup of currants, candied orange peel or lemon peel,
One-half cup of finely chopped figs, dates or evaporated apricots.
Pour into well-greased and floured loaf-shaped pan and bake in
moderate oven for thirty minutes. Cool and ice with water icing.
FONDANT ICING
Place in saucepan
Two and one-half cups of sugar,
One-quarter cup white corn syrup,
One-half cup water.
Stir to dissolve sugar, bring to boil, cook until it forms soft
ball when tried in cold water, or 240 degrees Fahrenheit in candy
thermometer. Remove from the fire, pour on large well-greased meat
platter and let cool; then begin and knead with spatula or spoon until
creamy white--when stiff knead like dough, cover and set aside for
twenty-four hours. To use, melt in double boiler, adding flavoring
desired and just a tablespoon or two of boiling water to make a
consistency that will spread.
CHOCOLATE ICING
Place in bowl
One pound XXXX sugar,
Two tablespoons cornstarch,
One-half cup cocoa,
Sufficient boiling water to make mixture spread.
Beat until smooth, then add one tablespoon of melted butter and use.
BUTTER CREAM ICING
Wash salt from two ounces of butter, then beat until creamy, then add
white of one egg and beat until mixture fluffs, then add
One teaspoonful vanilla extract,
One-half teaspoonful almond or rose extract,
One pound XXXX sugar.
Beat to thoroughly blend, if too thick, add one tablespoonful of
boiling water, spread between layers and use for icing the cake.
Cakes covered with butter cream icing may also be covered with finely
chopped nuts or toasted cocoanut. To toast cocoanut, put cocoanut in
pan in hot oven for few minutes, stirring frequently until it just
begins to take the color.
SOFT GINGERBREAD
One cup of molasses,
One-half cup of sugar,
Eight tablespoons of shortening,
Two and one-half cups of flour,
One teaspoon of soda dissolved in one-half cup of water,
One teaspoon of ginger,
One-half teaspoon of cloves,
Two teaspoons of cinnamon,
Two teaspoons of baking powder.
Beat hard to blend and then pour into well-greased and floured pan and
bake in a slow oven for thirty-five minutes.
PLAIN WATER ICING
Place in bowl
One pound XXXX sugar.
Two tablespoonfuls cornstarch,
One teaspoonful lemon juice,
Sufficient hot water to spread.
Beat to mix, then use.
ORANGE WATER ICING
Place in bowl
One pound XXXX sugar,
Two tablespoonfuls cornstarch,
Yolk of one egg,
One teaspoonful grated orange peel.
Sufficient hot orange juice to make a mixture which will spread. Beat
hard for a few minutes to make glassy.
MOLASSES CAKE
Place in a mixing bowl
One-half cup of syrup,
One-half cup of brown sugar,
Six tablespoons of shortening,
One egg.
Cream well and then add
One cup of seeded raisins,
Two and one-half cups of flour,
One-half teaspoon of baking soda dissolved in
One-quarter cup of cold water or milk,
One-quarter teaspoonful mace,
One-quarter teaspoonful cloves,
One-half teaspoonful ginger.
Work to a smooth dough and then roll on a slightly floured board and
cut. Brush the tops of the cakes with syrup and sprinkle with finely
chopped nuts. Bake for eight minutes in a moderate oven. This makes
about three dozen cakes.
WHITE MOUNTAIN ICING
Place in saucepan
Two cups of sugar,
One-half cup of corn syrup,
One-half cup of water.
Stir to dissolve sugar; bring to a boil, cook until mixture forms soft
ball, then pour in fine stream upon stiffly beaten white of egg. Beat
to blend and use while warm.
DEVIL'S FOOD CAKE
One cupful of sugar,
Six tablespoonfuls of shortening.
Cream well and then add
Yolk of one egg,
One whole egg,
Three-quarter cupful of milk,
Two cupfuls of flour,
Three teaspoonfuls of baking powder,
One-half cupful of powdered cocoa,
One teaspoonful of cinnamon.
Beat to mix and then bake in two layers in a moderate oven for
twenty-five minutes. Now place
Left over white of egg,
One-half glassful of apple jelly
in a bowl and beat with a Dover egg-beater to a heavy meringue that
will hold its shape. Use this for filling. For icing use
One cupful of XXXX sugar,
Two tablespoonfuls of cornstarch.
Sift sugar and starch and add sufficient boiling water to moisten,
beat smooth and spread on the cake.
CHOCOLATE LAYER CAKE
Place in a bowl
One cup of sugar,
Yolks of two eggs.
Cream and then add
Six tablespoons of shortening,
Three cups of flour,
Five level teaspoons baking powder,
Two teaspoons of vanilla,
One cup of milk or water.
Beat to mix and then cut and fold in the stiffly beaten whites of
two eggs. Bake in two layers in prepared pans and when cool place a
chocolate filling between and ice with chocolate butter cream. See
chocolate filling recipe.
SOFT COOKIES
Place in a saucepan
One cupful of molasses,
Six tablespoons of shortening.
Bring to a boil and then add
One teaspoonful of ginger,
One and one-half teaspoonfuls of cinnamon,
One-half teaspoon of allspice.
Stir to blend and then take from fire and let cool, now add
One egg,
One cupful of sour milk,
One teaspoonful of baking soda.
Beat with a Dover egg-beater to blend and then add sufficient flour
to make a soft dough that can be handled, usually about seven cupfuls.
Form into balls the size of a walnut and then flatten between the
hands. Bake upon a greased and floured inverted baking pan in a
moderate oven for about ten minutes.
CHARLOTTE RUSSE
Bake the sponge cake mixture in muffin pans and then cool. Cut slice
from the top, scoop out the crumbs and then fill with whipped cream or
fruit whip.
CHOCOLATE BUTTER CREAM
Place two ounces of butter in a bowl and beat to a cream, then add
Two and one-half cups of XXXX sugar,
Three-quarters cup of cocoa,
One-half teaspoon cinnamon,
One teaspoon of vanilla,
Four tablespoonfuls of boiling coffee.
Beat to a smooth cream and then spread on the cake.
ENGLISH SEED CAKES
Three-quarters cup of sugar,
One egg,
Five tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of milk,
Two tablespoonfuls of caraway seeds.
Place in a mixing bowl and beat to mix. Pour into a well-greased pan
and place the following mixture on top:
Place in a mixing bowl
Six tablespoons of flour,
Four tablespoons of brown sugar,
One and one-half tablespoons of caraway seeds,
Two tablespoonfuls of shortening.
Rub between the fingers until fine and crumbly. Spread over the top of
the cake and bake in a moderate oven for thirty-five minutes.
To prepare the pan: Use a deep layer-cake pan and grease it. Then line
with paper and grease again.
ENGLISH ROCKS
Place in a mixing bowl
One and one-half cups of brown sugar,
Two-thirds cup of shortening,
Two eggs,
One teaspoon of soda, dissolved in
Four tablespoons of water,
Two teaspoonfuls of cinnamon,
One teaspoonful of nutmeg.
Two and one-half cups of flour,
One and one-half cups of finely chopped nuts,
One and one-half cups of finely chopped raisins.
Mix thoroughly and drop by a teaspoon on a well-greased and floured
baking sheet and bake for twelve minutes in a moderate oven.
FRUIT CAKE
A handsome and rich fruit cake is usually the accepted cake for
weddings and anniversaries. In the days of long ago the young women of
the household delighted to show their skill in the making and baking
of this queen of cakes. In those days folks felt that it was an
indispensable feature of the feast, and the reveler of to-day holds
it in equal esteem as did his grandad before him. Here is an old and
treasured recipe:
Place one glass of spiced jam in a bowl and add
One tablespoon of cocoa,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
Two tablespoons of vanilla extract.
Beat to thoroughly mix and then spread over the cake. Set the cake
in a deep aluminum saucepan or stone crock and put in a warm room
to ripen, until just before Christmas. Then remove the cake from the
crock and wipe with a cloth which has been wrung very dry from hot
water, then ice with chocolate icing.
AN INEXPENSIVE FRUIT CAKE
One cup of syrup,
One-half cup of brown sugar,
One-half cup of shortening,
One egg.
Cream well and then add
Three cups of flour,
One-half cup of cocoa,
Three level tablespoons of baking powder,
One cup of black coffee,
One level tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of cloves,
One-quarter teaspoon of ginger,
One package of seedless raisins,
One cup of seeded raisins,
One cup of finely chopped peanuts,
One cup of finely chopped prunes.
Mix well and bake in well-greased and floured pan, which has been
lined with a greased and floured paper. Bake in a slow oven for one
hour.
RUMANIAN FRUIT CAKE
This is the richest cake made in Europe during the holiday season and
is usually for royalty. The original recipe came to me in a form
that is much too large for the ordinary family, so I have divided the
proportions so that even the thrifty housewife may feel she can afford
this one extravagance. The recipe follows:
One cup of honey,
One cup of brown sugar,
Three-quarters cup of good shortening,
One teaspoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of ginger,
One-half teaspoon of cloves,
One-quarter teaspoon of allspice,
Yolks of three eggs.
Cream together and then add
One-half pint cup of spiced jam,
One-half pint cup of any kind of jelly.
Beat again to blend and then add
Six cups of sifted flour,
Tour tablespoons of baking powder,
Three-quarters cup of strong black coffee.
Beat just enough to mix and then cut and fold in the stiffly beaten
whites of three eggs and add
One and one-half cups of seeded raisins,
One cup of seedless raisins,
One-half cup of seeded currants,
One and one-half cups of finely chopped peanuts, or other nuts,
One cup of finely chopped citron,
One-half cup of finely chopped orange or lemon peel, mixed,
One cup of finely chopped figs,
One cup of finely chopped apricots,
One cup of finely chopped and stoned prunes.
Mix in the fruit well and then grease and flour a round pudding pan
and line with three thicknesses of greased and floured paper. Pour
in the cake mixture and cover the top of the cake with a well-greased
paper. Now set the pan containing the cake in a large baking pan,
which contains about three cups of boiling water. Place in a slow oven
and bake for two and one-half hours. Remove and let cool and then turn
from the pan and brush the paper with boiling water to remove. Now to
ripen or age.
CHEAP FRUIT CAKE
Place in a saucepan
One cup of syrup,
One cup of coffee,
One-half cup of shortening,
One-half cup of cocoa,
One-half cup of brown sugar,
One package of raisins,
One and one-half cups of finely chopped peanuts,
Two teaspoons of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of cloves.
Bring to a boil and then set back on the stove and let cook very
slowly for ten minutes. Turn into a mixing bowl and let cool. Now add
five cups of sifted flour, four level tablespoons of baking powder;
beat to thoroughly mix and then turn into well-greased and floured pan
and bake in a slow oven for fifty-five minutes. Cool and store as for
Rumanian fruit cake.
WHITE FRUIT CAKE
Which is commonly called the Bride's Cake.
Eight ounces of creamery butter,
Two cupfuls of sugar.
Cream together until frothy and like snow, and then add, one at a
time, six eggs, then add
Five cupfuls of sifted flour,
Two level tablespoonfuls baking powder,
One cupful of seeded raisins,
One cupful of currants,
One cupful of finely chopped citron,
One and one-quarter cups of milk,
One cupful of finely chopped nuts.
Beat to mix and then bake in a slow oven in a prepared pan one and
one-half hours. To prepare the pan, grease and flour the pan and then
line it with greased and floured paper.
WHITE POUND CAKE
Four ounces of butter,
One and one-half cups of sugar.
Cream until light and frothy, and then add
One cupful of milk,
Three and one-half cupfuls of flour,
Four teaspoonfuls of baking powder,
One teaspoonful of almond extract,
One-half teaspoonful of mace.
Beat for five minutes to blend and then cut and fold in the stiffly
beaten whites of five eggs. Bake in prepared pans for one hour in a
moderate oven. Use the pans prepared the same as for the fruit cake.
Golden cake may be made from this recipe, using the yolks of seven
eggs.
To use successfully you must use good shortening, pastry flour,
granulated sugar and fresh eggs. Exact care in measuring with
the proper methods of compounding and finally careful baking are
necessary. Now for another point: do not stir the cake after its final
beating.
In filling the cake pan put the mixture well into the corners and
leave a slight depression in the centre. This will leave the cake
perfectly smooth on top. Now, if the oven is too cool when the cakes
go into it the cake will rise over the top of the pans and become
coarse-grained. While, on the other hand, if it is too hot it will
brown quickly on the top before the cake has had a chance to rise;
then when the dough does attempt to rise it will break through and
crack the crust. Too much flour will also cause this. Now to break the
old hoodoos about cake-baking! You may look at the cake after it is in
the oven ten minutes if you will open and shut the oven door gently,
and if necessary to remove the cake wait until it has reached its full
height and is beginning to brown. Then it may be removed carefully
without danger of falling. Sometimes it may be necessary to remove the
cakes so that they may brown evenly. Icing the cakes greatly improves
their appearance. Should the cake for any reason scorch, don't trim
it with a knife. This spoils its appearance; instead use a grater and
remove the scorched part.
Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt
to ice a cake until it is cool and then coat the entire cake over with
a plain water icing.
A SMALL POUND CAKE
Four ounces of butter,
One cupful of sugar.
Place in a warm bowl and cream until light and frothy; now add yolks
of four eggs and beat well for ten minutes, then add
Three cupfuls of flour,
Four level teaspoonfuls baking powder,
One cupful of milk,
One teaspoonful of nutmeg.
Beat hard for fifteen minutes and then carefully fold in the stiffly
beaten white of an egg and then pour into a prepared pan and bake for
sixty minutes in slow oven.
A LARGE POUND CAKE
One and one-half cupfuls of sugar,
Eight ounces of shortening.
Cream together until light and fluffy and then add
Yolks of six eggs,
Five cupfuls of sifted flour,
Three level teaspoons of baking powder,
One and one-half cupfuls of milk,
One teaspoonful of mace.
Beat for twenty minutes to blend and then carefully fold in the
stiffly beaten whites of the six eggs. Bake in a prepared pan for
eighty minutes in a moderate oven.
COBBLER, SOUTHERN STYLE
Select the fruit desired and to one quart of stewed fruit add
One and one-half cups of fine bread crumbs,
One cup of brown sugar,
Three tablespoonfuls of melted shortening,
One teaspoon of nutmeg or cinnamon.
Mix well and then turn into well-greased baking dish and cover with
a crust of pastry. Bake in a slow oven for forty minutes. Serve with
either fruit or vanilla sauce.
CHERRY ROLY-POLY
Place in a mixing bowl
Two and one-half cups of sifted flour,
Two tablespoons of baking powder,
One teaspoon of salt,
One-half cup of sugar.
Sift to mix. Now rub in one-half cup of shortening and mix to a dough
with three-quarters cup of water. Roll out one-quarter inch thick and
fill with the prepared cherries. Roll as for jelly roll and then
place in a well-greased and floured pan. Bake in a moderate oven for
thirty-five minutes, basting every ten minutes with syrup made from
One-half cup of brown sugar,
Three-quarters cup of boiling water.
To prepare the cherries: Stone two pounds of cherries and place in a
saucepan and add
One cup of brown sugar,
Four tablespoons of water.
Cook slowly until the cherries are soft and then add
Two tablespoons of cornstarch dissolved in
Three tablespoons of water.
Bring to a boil and cook for five minutes. Cool and use. This mixture
must be very thick.
OATMEAL DROPS
Place in a saucepan
One cup of corn syrup,
One-half cup of shortening,
One cup of chopped raisins.
Bring to a boil and cook for five minutes and then add
One teaspoon of soda dissolved in
Four tablespoons of cold water,
Two cups of rolled oats,
One-half cup of flour,
One-half teaspoon of nutmeg.
Mix and then drop by the spoonful on a greased and floured baking
sheet two inches apart. Bake in a hot oven for ten minutes.
CHEESE CAKE
Use level measurements. Place in a saucepan
One cupful of milk,
Two tablespoonfuls cornstarch.
Dissolve the starch in the milk and then bring to a boil. Cook for
five minutes. Cool and then rub one and one-half cupfuls of cottage
cheese through a sieve. Add
One teaspoonful of nutmeg,
Two yolks of eggs,
One teaspoonful of vanilla extract,
Two-thirds cup of sugar.
Beat to cream and then fill into the oblong cheese-cake pan, which has
been lined with plain pastry. Bake in a slow oven for thirty minutes.
SOFT CHOCOLATE COOKIES
One-half cup of brown sugar,
One-half cup of syrup,
Six tablespoons of shortening,
One egg.
Cream and then add
One-half cup of cocoa,
One-half cup of milk,
Two teaspoons of baking powder,
Four cupfuls of flour,
One teaspoon of cinnamon.
Work to a dough and then roll, cut and bake in a moderate oven for
eight minutes. Cool and cover with a damp cloth for three minutes.
Store in an air-tight container.
BLACK NUT CAKE
One cup of brown sugar,
Five tablespoons of shortening.
Cream well and then add
One-half cup of cocoa,
Two cups of sifted flour,
Four level teaspoons baking powder,
One well-beaten egg,
One cup of milk,
One teaspoon of cinnamon,
One teaspoon vanilla,
One cup of finely chopped nuts.
Peanuts or any other variety selected will do. Beat to mix and
then pour into well-greased and floured loaf-shaped pans. Bake for
thirty-five minutes in a moderate oven. Ice with water icing. This
cake is delicious.
ANIMAL COOKIES
One cupful of brown sugar,
One and one-half cupfuls of flour,
One-quarter teaspoonful of baking soda,
Two teaspoonfuls of baking powder,
One teaspoonful of ginger,
Two teaspoonfuls of cinnamon,
One-half teaspoon of nutmeg.
Mix thoroughly by sifting and then rub into the mixture seven
tablespoons of shortening. Mix to dough with
One well-beaten egg,
Six tablespoons of coffee.
Knead dough well and then roll out one-quarter inch on slightly
floured pastry board. Cut with animal cutters and then bake on a
baking sheet in a moderate oven for ten minutes. Cool and then wash
with a mixture of syrup and water and roll in confectioner's sugar.
NOTE.--The dough must be fairly soft. If necessary, add more coffee.
Syrup Wash:
Three tablespoons syrup,
One tablespoon boiling water.
Mix and use.
CHOCOLATE FILLING FOR CAKES MADE FROM COCOA
Place in a saucepan
One cup of water,
One cup of syrup,
One-half cup of cocoa,
Six tablespoons of cornstarch,
One teaspoon of cinnamon.
Stir until the starch is dissolved and then bring to a boil. Cook
slowly for six minutes and then add one teaspoon of vanilla. Cool and
use for chocolate filling between cakes, in éclairs or cream puffs, or
for chocolate pie.
VEGETABLES
BAKED GREEN PEPPERS
Allow one large pepper for each person. Cut a slice from the top and
remove the seeds and then place in cold water until needed. Now mince
fine four onions and then cook until tender but not brown, in four
tablespoons of shortening. Place in a bowl and then add
Two ounces of bacon, diced and cooked to a light brown,
One and one-half cups of fine bread crumbs,
Two teaspoons of salt,
One teaspoon paprika,
One-half teaspoon thyme,
Three-quarters cup of milk,
One well-beaten egg.
Mix and then fill into six large peppers. Place in a greased baking
pan and add one-half cup of water. Bake for forty minutes in a
moderate oven. Five minutes before removing from the oven place a
strip of bacon over each pepper. When nicely browned, serve.
EGG PLANT CROQUETTES
Pare the egg plant and then cut in slices and cover with boiling
water. Cook until tender and then drain well. Place in a bowl and add
One medium-sized onion grated,
Two green peppers chopped fine,
One well-beaten egg,
One-half cup of fine crumbs,
Two teaspoons of salt,
One teaspoon of paprika.
Mould into croquettes and then dip in flour, then in beaten egg and
roll in fine crumbs. Fry in hot fat, serve with cream sauce.
BRAISED CELERY
Scrape and thoroughly clean the coarse outside branches of celery, cut
into inch pieces and then parboil gently for fifteen minutes. Drain.
Now place two tablespoons of butter in a saucepan and add one and
one-half cupfuls of the prepared celery. Cover closely and cook until
tender, shaking occasionally to prevent sticking to the pan. Season,
and when ready to serve cover with espaniole or brown sauce made from
stock.
To make sauce: Place two tablespoonfuls of fat in an iron frying pan
and add four tablespoonfuls of flour; work to a roux, browning well.
Now add one and a half cupfuls of stock and bring to a boil. Cook for
five minutes and then strain and return to the saucepan and season.
Use a bouillon cube to make the stock if none of the regular stock is
on hand.
BAKED BABY LIMA BEANS
These tiny limas are most delicious when baked like the ordinary navy
bean. Wash one-half pound of beans well and then look over carefully
and discard all bruised or damaged ones. Soak overnight in cold water.
In the morning wash again and then place in a saucepan and cover with
cold water. Bring to a boil and then turn into a colander and let
the cold water run on them, then place in a saucepan and cover with
boiling water and cook for twenty minutes. Turn into a baking dish and
add
One cup of stewed tomatoes,
One onion, minced fine,
One green pepper, minced fine,
One teaspoon of salt,
One tablespoon of paprika,
One-half cup of salad oil,
Four tablespoons of syrup.
Add sufficient water to cover beans one inch deep. Mix well and bake
for two hours in a slow oven.
STRING BEANS, ITALIAN STYLE
Soak one cupful of dried string beans and then cook until tender or
use 1 quart of green snap beans.
Then add
Two onions minced fine,
One green or red pepper minced fine.
When tender drain well and season with
One teaspoonful of salt,
One teaspoonful of paprika,
Three tablespoonfuls of grated cheese.
CARROTS A LA BRABANCONNE
Pare carrots cut in slices and then cook until tender. Drain and then
place a layer of carrots in a baking dish. Sprinkle with fine bread
crumbs and salt and paprika and then sift two tablespoons of grated
cheese over each layer. Repeat this until the dish is full and then
cover with one and one-half cupfuls of cream sauce. Sprinkle with
grated cheese and fine bread crumbs. Bake in a hot oven for twenty
minutes.
BABY LIMA BEAN CROQUETTES
Baby lima beans should be soaked overnight. In the morning look over
carefully and then discard all bruised and damaged beans. Place in a
saucepan and cover with cold water. Bring to a boil and cook for five
minutes. Turn into a colander and rinse under cold water and then
return to the saucepan. Cover with boiling water and cook until
tender, then add
Two onions, minced fine,
One fagot of soup herbs.
Cool and then drain the beans well, then mash fine, pile in a dish and
set in the icebox until needed.
CREAMED MUSHROOMS
Use both caps and stems. Peel and then parboil for three minutes and
drain. Use three-quarters pound of mushrooms. Now make a cream sauce
of
Three cups of milk,
One-half cup of flour.
Dissolve the flour in the milk and then bring to a boil. Cook slowly
for ten minutes and then add the prepared mushrooms and
One onion, grated,
One-half cup of finely chopped parsley,
Two teaspoons of salt,
One teaspoon of paprika,
Three tablespoons of butter.
Heat to a boiling point and then simmer slowly.
CORN FRITTERS
One-half can of crushed corn,
One egg,
One-half cup of water,
One teaspoon of salt,
One teaspoon of paprika,
One grated onion,
One tablespoon of baking powder,
Two cups sifted flour.
Beat to mix and then fry in hot fat. Drain. This amount will serve six
persons.
BRAISED ONIONS
Parboil and then drain three cups of finely chopped onions. Now place
one-half cup of shortening in a frying pan and add onions. Cover
closely and cook until a light golden brown. Make a border of onions
around a hot platter.
BAKED BEANS WITH SALT PORK
Soak the beans--one pound--over night or early in the morning, and at
noon place in a kettle and cover with water. Bring to a boil and drain
off the water. Cover with water. Bring to a boil and cook for fifteen
minutes. Drain. Now add
One can of tomatoes,
One cup of chopped onions,
One-half cup of syrup,
One pound of salt pork cut in pieces,
Two tablespoons of salt,
One tablespoon of paprika.
Add sufficient water to cover beans one inch deep. Mix well and then
cover the pot closely and bake in a slow oven for four hours.
LIVER DUMPLINGS
Parboil four ounces of liver until tender, and then put through a
food chopper. Either beef, pork or lamb liver may be used. Mince three
onions very fine. Place four tablespoons of fat in a frying pan and
add onions and liver. Cook gently until onions are tender and then
lift and turn into a mixing bowl and add
One and one-half cupfuls of dry mashed potatoes,
Two teaspoonfuls of salt,
One teaspoonful of paprika,
One-half teaspoon of thyme,
One and one-half cupfuls of sifted flour,
One teaspoonful of baking powder.
Mix thoroughly and then add
One egg,
Four tablespoons of potato water.
Work to a smooth well-blended mass and then rub your hands with salad
oil and then form this mass into balls. Cook for twenty minutes in
boiling salted water. Lift with a skimmer on a napkin to drain. Serve
with either onion, tomato or creamed sauce, or the dumplings may be
rolled in flour, browned quickly in hot fat and served at once.
SCALLOPED CORN
Place in a mixing bowl
Three-quarters cup of crushed can corn,
One-half cup of fine bread crumbs,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Three tablespoons of flour,
One egg,
Three-quarters cup of milk.
Mix well and then turn into a well-greased baking dish and bake for
thirty minutes in a moderate oven.
RABBITS
FRICASSEE OF RABBIT
Place the rabbit in a saucepan and add
One quart of boiling water,
One large onion with two cloves stuck in it,
Fagot of soup herbs.
Bring to a boiling point and cook gently until the meat is tender. The
gravy may be thickened with cornstarch.
Season with pepper, salt and finely minced parsley.
To make a rabbit pie place the fricasse of rabbit in a baking dish and
cover with a crust. Bake for thirty-five minutes in a hot oven.
FRIED RABBIT
Prepare and cook the rabbit as for fricasse and when the meat is
tender lift to drain. Cool. Dip in beaten egg and then roll in fine
bread crumbs and fry until golden brown in hot fat. Use the liquid for
gravy.
SOUR RABBIT
Cut the rabbit and then place in a china bowl and add
One cupful of chopped onions,
One bunch of potherbs,
One teaspoonful of sweet marjoram,
Six cloves,
Five allspice,
Two bay leaves.
Now cover, using a mixture of two parts vinegar and one part water.
Set in a cool place for three days, turning the rabbit over every day,
then put in a casserole dish or stewing pan and cook until tender.
Thicken the gravy. Serve potato dumplings with this dish, or it may be
eaten cold.
RABBIT PIE
Clean and prepare a pair of rabbits for cooking; cut into suitable
pieces. Brown quickly in hot fat; lift to a baking dish and add one
quart of hot water.
Two large onions, minced very fine,
Salt and pepper to taste.
Cook very slowly until tender, thicken the gravy and add one cupful
of sour cream, then cover the top of the baking dish with mashed and
seasoned sweet potatoes, one inch thick. Brush with syrup and dust
lightly with cinnamon, and dot with bits of butter. Bake until
slightly brown.
CUSTARD SAUCE
One cup of milk,
Two tablespoons of cornstarch.
Stir to dissolve and bring to a boil, cook for three minutes and then
add
One-quarter teaspoon of nutmeg,
Five tablespoons of sugar,
Yolk of one egg.
Beat to blend and then cool.
CARAMEL SAUCE
One cup of brown sugar,
Four tablespoons of water,
One tablespoon of butter.
Place in a frying pan and cook until caramelled, then add one and
one-half cups of water. Bring to a boil and then add four tablespoons
of cornstarch dissolved in five tablespoons of water. Stir until the
mixture thickens and cook for five minutes, then add one teaspoon of
vanilla and use.
FRUIT SAUCE
Place in a saucepan
One cup of crushed fresh fruit,
One cup of brown sugar,
One cup of water.
Cook until the fruit is soft and then cool. Rub through a fine sieve
and then add
Three tablespoonfuls cornstarch
dissolved in
Three tablespoons of water.
Bring to a boil and cook for five minutes.
SWEETENED CREAM SAUCE
Place in a saucepan
Two cups of milk,
Four tablespoons of cornstarch.
Dissolve the cornstarch in cold milk and bring to a boil. Cook for
five minutes and then add
One-half cup of sugar,
One-half teaspoon of nutmeg,
One well-beaten egg.
Beat to mix.
VANILLA SAUCE
Place in a saucepan
One-half cup of sugar,
One-half cup of white corn syrup,
One-half cup of water,
Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil and cook three minutes. Now
add
One tablespoon of vanilla extract.
LEMON SAUCE
Place in a saucepan
Grated rind of one lemon,
Two cups of water,
Four tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook slowly for five
minutes and then add
One cup of sugar,
Juice of two lemons.
Beat to thoroughly mix and then serve.
SABOYON SAUCE
Place one-half cup of sugar in a saucepan and add the yolks of two
eggs. Cream until light and fluffy and then add one teaspoon of
vanilla extract and one-half teaspoon of almond extract. Heat one-half
cup of milk to the boiling point and then pour over the eggs and
sugar. Stir continually over a slow fire until the mixture is just
below the boiling point. Remove and add stiffly beaten whites of two
eggs and serve on pudding.
SWEET SPICED BLACKBERRY SAUCE
Place in a saucepan
One cup of well-cleaned blackberries,
One cup of sugar,
One cup of water,
and the following spices tied in a little piece of cheesecloth:
One-half teaspoon nutmeg,
One teaspoon cinnamon,
One-quarter teaspoon allspice.
Cook slowly until the fruit is soft and then rub through a fine sieve
and thicken with
Three tablespoons of cornstarch
dissolved in
One-quarter cup of cold water.
Bring to a boil and cook for five minutes, cool and serve.
CHERRY SAUCE
One-half pound of stoned cherries,
One-half cup of sugar,
One cup of water.
Bring to a boil and then cook slowly until the cherries are soft. Now
add two tablespoons of cornstarch, dissolved in one-half cup of cold
water. Bring to a boil and then cook for five minutes. Cool and use.
PUDDING SAUCE
One-half cup of white syrup,
One-half cup of water,
One small bottle of maraschino cherries, cut in bits,
One tablespoon of cornstarch.
Dissolve the starch in water and add the syrup and cherries. Bring to
a boil and cook for five minutes. Serve.
CHOCOLATE SAUCE
One-half cup of sugar,
One cup of water,
Seven level tablespoons of chocolate,
Two level tablespoons of cornstarch.
Dissolve the starch and chocolate in the sugar and water and bring to
a boil. Cook for five minutes.
MAKING A CHOCOLATE SAUCE USING COCOA
One cup of syrup,
One cup of water,
One-half cup of cocoa,
Two tablespoons of cornstarch,
One teaspoon of cinnamon.
Place in a saucepan and stir until the starch is dissolved and then
bring to a boil. Cook for five minutes and then cool and add one
tablespoon of vanilla. Use the same as sauce made with chocolate.
FRUIT CUSTARD SAUCE
Place in a saucepan
One and one-half cupfuls of cold stewed fresh fruit,
One cup of milk,
Four level tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil, stirring
constantly. Cook for five minutes, and add one well-beaten egg and
three-quarters of a cup of sugar; beat hard and then cook for two
minutes.
CHOCOLATE SAUCE
Place four ounces of chocolate, cut into fine pieces, in a saucepan
and add one pint of water and one and one-half cups of sugar. Stir
until the sugar is dissolved and then bring to a boil, cook for ten
minutes and then add
Six tablespoonfuls of cornstarch, dissolved in
One-half cup of water,
One teaspoon of cinnamon.
Bring to a boil and stir continually and cook for five minutes. Cool
and then add one tablespoon of vanilla. Place in a fruit jar and store
in a cool place. This sauce is used for puddings, pastries, cakes, ice
cream, sundaes and chocolate sodas.
ORANGE SAUCE
Juices of two oranges,
One-quarter cup of sugar,
One tablespoon of cornstarch,
Two tablespoons of water,
Yolks of two eggs.
Dissolve the starch in the water. Add the orange juice and cook until
thick, about five minutes. Add sugar and yolks of eggs. Remove from
fire. Cool and fold in the beaten white of one egg. Use yolk of egg
left over for the mousse.
FRUIT WHIP
Whites of two eggs,
One glass of apple jelly.
Beat, using a Dover egg-beater, until it forms into a stiff meringue.
This amount will serve about ten people liberally.
One-half of this recipe for ordinary family.
DESSERTS
BANANA FRITTERS
Cut four bananas in half; now then place in a bowl
One-half cup of milk,
One-half cup of flour,
One teaspoon baking powder,
One teaspoon of sugar,
One teaspoon of shortening,
Pinch of salt,
Yolk of one egg.
Beat to mix and then dip banana in batter. Fry golden brown in hot
fat. Serve with vanilla or fruit sauce.
CRANBERRY JELLY
One quart of cranberries,
One cupful of water.
Cook until the berries are soft and then put through the colander or a
coarse sieve. Return to the saucepan and boil for three minutes, then
add
Two cupfuls of sugar,
Pinch of salt.
Stir until sugar is dissolved and then boil for ten minutes. Rinse a
mould with cold water and then pour in the cranberries and let cool.
LEMON MARMALADE
Cut one lemon into slices and then remove the seeds and put through
the food chopper. Add one and one-quarter cups of water. Bring to a
boil and cook slowly until the lemon rind is very soft. This usually
takes about one hour. Now add one and one-half cups of sugar and
stir to dissolve the sugar. Cook until thick like marmalade. Place an
asbestos mat under the saucepan to prevent scorching. Stir frequently.
Use level measurements; they conform to pounds and ounces and give
satisfactory results.
ORANGE JELLY
Juice of three oranges,
One-half cupful of sugar,
One-half cupful of water,
Two tablespoonfuls of syrup from a bottle of maraschino cherries.
Boil the sugar and water for five minutes and then cool and add the
strained orange juice and the maraschino cherry syrup. Now soak two
level tablespoonfuls of gelatine in one-half cupful of cold water for
thirty minutes and then place in hot water bath to heat. Stir until
dissolved and then strain into prepared orange mixture. Now rinse
custard cups in cold water and pour in the gelatine and set aside
to cool and mould. To serve: Unmold on a saucer and serve with fruit
whip.
COFFEE CUSTARD, PARFAIT STYLE
One and one-half cupfuls of cold coffee,
One cupful of evaporated milk,
One-half cupful of cornstarch.
Place in a saucepan and dissolve the starch in the coffee and then add
the milk. Bring to a boil and cook slowly for ten minutes. Remove and
add
One cupful of sugar,
One teaspoonful of vanilla,
Yolk of two eggs.
Beat to blend thoroughly and then partly cool and pour into stem
glasses, filling nearly to the top. Set on ice to chill. While
chilling place the white of two eggs and one-half glass of currant
jelly in a bowl. Now use a Dover egg-beater and beat until it holds
its shape. When ready to serve pile high on the coffee custards and
garnish with maraschino cherries.
GALATIN A LA MELBA
Cut a slice of sponge cake. Place on a fruit saucer and pour over it
three tablespoons of syrup from a jar of peaches and then place two
halves of peaches on the cake and top off with whipped cream and a
maraschino cherry.
MINT GELATINE
Shred the leaves of a bunch of mint and place in a saucepan; add
one-half cup of water and cook slowly for ten minutes. Now drain and
add
One-half cup of sugar,
Three-quarters cup of vinegar.
Stir to thoroughly dissolve and then place one tablespoon of gelatin
to soak in one-quarter cup of cold water for ten minutes and add the
hot mint preparation. Strain and add two drops of green vegetable
coloring into it, and then pour into a pan to mould. Cut into blocks
and serve with the meat.
PASTRY
Now it all rests with the cook as to whether we are going to have a
cut of pastry that fairly melts in your mouth or a tough doughy mass
that is unfit for food.
Any little housewife may turn out delicious, flaky pastry if she will
but follow directions carefully. First of all, let us study for a
minute just what pastry is. It is a mixture of flour, shortening and
water. Each grain of flour is thoroughly coated with shortening and
then mixed to a dough with the water. Do I hear you say "Well I know
that?" Surely you do. But do you know the real knack of putting it
together? For here is the real rub. The minute you knead or squeeze
pastry that is the moment you make it tough.
THE REAL SECRET
Sift
Three cups of flour,
One teaspoon of salt,
Three teaspoons of baking powder,
together twice, and then cut or rub into this two-thirds cup of
shortening. If you cut it in, use your griddle-cake turner or spatula
and chop it in rather coarse. Now mix to a dough with one-half cup of
ice-cold water, using the cake-turner to mix the water in; just keep
chopping and turning over until the mixture is formed into a ball of
dough. Do not knead or pat with the hand. You cannot hurt this dough
if you will just mix it as a man does when mixing mortar with a hoe.
Keep working it back and forth, chopping it each time until well
mixed. This amount will make the tops and the bottoms for two pies.
To roll the dough, divide it into four parts and then lift one piece
on a slightly floured board and roll out the dough, working the
rolling pin to and from you and turning the dough as often as
necessary to secure the size and shape desired.
Should the dough tear, or not come to the desired shape, just fold it
into squares or oblongs and then roll again.
Place on the tin and then trim the edges. Proceed in the same manner
with the top crust, and then when ready to place on the pie, fold from
corner to corner, making a bias fold and then cut quarter-inch gashes
with a knife in centre to allow steam to escape. Lift and cover the
pie and then trim to shape. Now do not form the trimmings into a ball,
but lay them one piece upon the other in a pile and flatten them with
the rolling pin. Roll and fold into shape, and roll as desired.
You can re-roll pastry as often as desired by this method. Keep in the
mind the fact that kneading or squeezing the pastry forms it into a
sticky mass. This method will give you a delicious, flaky crust. You
may spread two tablespoons of shortening upon the top crust and then
fold and roll. Fold again and roll; then use as desired.
Sufficient pastry may be made at one time to last for two or three
days. Just wrap the dough in wax-paper so that it does not dry out.
Various fillings may be used. Fresh or canned fruits, custards, mince
meat, etc. If you use fresh fruits place
One-half cup of sugar,
Three level tablespoons of cornstarch,
in a bowl and rub between the hands to thoroughly mix and then use
this by sprinkling over the fruit. This will prevent the juice from
boiling out of the pie while it is cooking and it will form into a
jelly when cold.
To use canned fruit, drain the fruit free from the liquid and then cut
into thin slices. Measure the liquid and then add
Four level tablespoons of cornstarch,
Eight tablespoons of sugar,
to each cupful. Dissolve the starch and sugar in the cold liquid and
then bring to a boil. Cook for three minutes and then add the prepared
fruit. Cool before placing in the pastry.
To prevent the lower crust from becoming soggy just before putting
in the filling, brush it well with a good salad oil, or shortening,
taking care that each part is covered. This will give you a tender,
flaky lower crust.
Just before the pie is ready to put into the oven brush it well with a
wash of egg and milk, using
Yolk of one egg,
One-half cup of milk,
Two teaspoons of sugar.
Stir to dissolve the sugar and mix in the egg. Then wash the pie. This
will keep a week in a cool place.
The correct temperature to bake a pie is 300 to 350 degrees
Fahrenheit. This means a moderate oven. Too much heat will brown the
crust before the filling inside has had the time to cook. Custard
pies--this includes those made of eggs, milk, lemon meringes, sweet
potato and pumpkin--require a slow oven--250 degrees Fahrenheit.
PASTRY FOR CUSTARD PIE
The most important point in the custard pie is the crust, which will
either make or mar the pie. So to begin with, the pastry should be
light and delicate. To make pastry for custard pie place in a bowl
Three cups of flour,
One teaspoon of salt,
Three teaspoons of baking powder,
Two tablespoons of sugar.
Sift to mix and then rub in one-half cup of good shortening, and then
mix to a dough with one-half cup of ice water. When mixing the pastry
to a dough, it is important that it should be cut and folded together
much after the method used in cutting and folding the whites into a
cake. Care at this point in making the pastry will prevent it from
becoming tough. Now wrap the pastry in wax or parchment paper and
place on the ice to thoroughly chill for two hours. Now if the pastry
is made either the day before or early in the morning and then allowed
to blend, it will be delightfully light and flaky.
Now to prepare for the pie: This amount of pastry will be sufficient
for two large pies, one custard and one lemon, for variety. The
trimmings can be made into little tarts, turnovers or cheese straws.
Divide the pastry into two parts and then roll out one part on a
lightly floured board until sufficiently large to fully cover the pie
tin.
Now fold carefully in half and then in quarters and lift on the pie
plate and open covering the pie plate, easing on the pastry. Trim the
edges and then roll out the trimmings into a long narrow strip. Cut
into strips three-quarters inch wide and then brush the edge of the
pastry on the pie plate with water and add this narrow strip as a
reinforcement to build up the edge. This will prevent the custard
overflowing.
Now brush the pastry in the bottom of the pie plate with melted
shortening, taking care to thoroughly coat the entire surface with
the shortening. Then pour in the prepared custard. Reserve about one
tablespoon of the custard to brush the pastry around the edges. Place
in a slow oven and bake until the custard is firm in the centre.
To test if custard is baked, gently insert a silver knife into the
custard, taking care that the knife does not pierce the crust.
Brushing the pastry with the shortening before pouring in the custard
prevents the moisture from soaking into the crust.
TO MAKE THE MERINGUE
Beat the whites of two eggs in a bowl, which is free from grease,
until stiff, and then cut and fold into the stiffly beaten whites of
the two eggs
One-half cup of pulverized sugar,
Three tablespoons of cornstarch.
Sift the sugar and cornstarch to thoroughly mix and then carefully cut
and fold into the whites of eggs.
On just how careful you are in cutting and folding this mixture will
determine the success of your meringues. After the whites are beaten
stiff they are full of little air bubbles, which if stirred break down
and become watery and then the entire mixture becomes flat and tough.
To prevent this, sprinkle the prepared sugar over the stiffly beaten
white of egg and then with a spoon cut down through the centre and
fold over; turn the bowl half-way around, then cut and fold again.
Repeat this until sufficiently mixed, then place on the hot pie,
sprinkle with granulated sugar and place in the oven to brown. Open
the oven door and let stand for a few minutes, then remove to a place
free from drafts where it will cool slowly, so as to prevent a sudden
shrinking of the meringue, due to a sudden chill.
To make cocoanut pie, add one-half cup of cocoanut to the custard pie
just before putting in the oven.
PEACH CUSTARD PIE
Crush a sufficient number of pared peaches to measure one cup. Place
in a mixing bowl and add
One-half cup of sugar.
Now place in a saucepan
Three-quarters cup of milk,
Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil. Cook for two minutes and
then pour very slowly, while beating hard to blend, on the peaches and
sugar that are blending in the mixing bowl.
Add
Yolks of two eggs,
One-quarter teaspoon of cinnamon.
Beat again and then pour into prepared pie plate lined with pastry and
bake in a slow oven. Use whites of eggs for meringue.
CUSTARD PIE
Now to prepare the filling for the custard pie, place in a mixing bowl
One-half cup of sugar,
One and one-quarter cups of milk,
Yolk of one egg,
Two whole eggs,
One-quarter teaspoon of nutmeg.
Beat with an egg-beater to thoroughly mix and then pour into the
prepared pastry lined pie tin. Use white of egg for meringue.
LEMON CUSTARD PIE
Place in a saucepan
One cup of sugar,
One and one-half cups of water,
One-half cup of cornstarch.
Stir to dissolve and then bring to a boil, and cook for five minutes.
Now add
Rind of one-quarter lemon, grated,
Juice of two lemons,
Yolks of two eggs.
Beat to thoroughly mix and then pour into pie plate prepared as for
custard pie. Bake in a moderate oven for twenty-five minutes and then
cover with meringue made of whites of eggs.
NORTH CAROLINA PEACH CUSTARD PIE
Prepare the pastry and line a pie plate with it, then rub with
shortening as directed in the custard pie. Now cover the bottom
thickly with sliced peaches and then prepare a custard as follows:
Place in a mixing bowl
Three-quarters cup of sugar,
Three-quarters cup of milk,
Yolks of two eggs,
One whole egg,
One-quarter teaspoon of cinnamon.
Beat to thoroughly mix and just before pouring the custard over the
peaches dust them well with sifted flour. Pour on the custard and bake
in a slow oven until firm. Use whites of eggs for meringue.
Raspberries and plums may be used in place of the peaches for variety.
When making these pies, always use the regulation custard pie tin, the
ones with the straight sides.
CIDER JELLY PIE
Place in a saucepan
Three-quarters cup of brown sugar,
Two cups of cider,
Eight tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook for three minutes
and then remove from the fire and add
One-half teaspoon of cinnamon,
One tablespoon of vinegar.
Beat to mix and then cool and bake between two crusts.
APPLE DOWDY
Grease well with shortening a deep pudding pan and then place a layer
one inch thick of thinly sliced apples and then sprinkle well with
sugar and dust with cinnamon. Repeat this until the dish is full and
then cover with a crust of plain pastry. Bake for forty-five minutes
in a moderate oven and let cool.
To serve: Loosen the pastry from the sides of the pan, place a large
platter over the pie and invert. Cut into wedge-shaped portions and
serve with cream, custard or fruit sauce.
COUNTRY STYLE GREEN APPLE PIE
Pare the apples and then cut into thin slices. Now place a layer of
apples in a pudding pan and sprinkle each layer with
Two tablespoons of flour,
Six tablespoons of brown sugar,
One-quarter teaspoon of cinnamon.
Repeat this until the pan is full. Now place a crust on top and bake
in slow oven for forty minutes. To serve: Run a knife around the edge
of the pan to loosen the crust. Invert the plate over the pie and turn
the pie upside down upon the plate. Cover with fruit, whip and cut
into wedge-shaped pieces and serve with custard sauce.
CONGRESS PIE
Use an oblong pan similar to that used in making cheesecake. Line with
plain pastry and then place three cups of bread crumbs in a bowl and
add
Two cups of boiling water,
One-half cup of syrup,
One cup of brown sugar,
Four tablespoons of shortening,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of cloves,
One cup of finely chopped nuts,
One cup of raisins or currants,
One cup of marmalade or fruit butter.
Beat to thoroughly mix and then pour into the prepared pan and bake in
a slow oven for one-half hour. Cool and then ice with water icing. Cut
into two-inch oblongs.
DOWDY, NEW ENGLAND STYLE
Apples or peaches may be used. Wash the fruit and then pare and cut
into thin slices. Measure two pints of the prepared fruit and dust
over it so as to thoroughly coat each piece with
One teaspoon of cinnamon,
One-half cup of flour.
Then pat smoothly in baking dish and cover with
One cup of brown sugar,
Four tablespoons cold water.
Cover with a crust the pastry and bake in a moderate oven for
forty-five minutes. Let cool and then run a knife around the edge
of the baking dish and loosen the crust from the dish. Place a large
platter over the dowdy and then invert. Dust the dowdy lightly with
nutmeg and serve with fruit or vanilla sauce.
APPLE CUSTARD PIE
Line a pie tin with plain pastry. Now place one and one-half cups of
thick apple sauce in a sauce pan and add
One cup of sugar,
One-third cup of cornstarch,
One-half cup of cold water.
Dissolve starch in water.
Place on the fire and bring to a boil and then cook slowly for five
minutes. Cool and then add
One-half teaspoon of nutmeg,
One well-beaten egg.
Pour into prepared tins and bake for twenty-five minutes in a moderate
oven.
SHORTCAKE
The shortcake is typical of Scotland. It is a mixture of flour, sugar
and shortening worked to a paste and then rolled one-half inch thick
and then decorated in various ways. The thrifty Scotsman, after
leaving the mother country and settling in the new America, felt
that the use of much shortening was too expensive, and so his thrifty
housewife, who was willing and even anxious to be a partner to him,
coöperated by cutting down on the amount of shortening and still turn
out a rich palatable cake. This is how she does it: Place
Two cups of flour,
One-half teaspoon of salt,
Two level tablespoons of sugar,
Two level tablespoons of baking powder,
in a bowl and sift three times. Now rub in six tablespoons of
shortening and then add seven tablespoons of water and work to a
smooth elastic dough. Turn on a prepared pastry board and mould into
shape to fit the pie tin with the hands. Wash the top of the dough
with milk and sprinkle with sugar and cinnamon and bake in a moderate
oven for twenty-five minutes. Remove, cool and cut into wedge sections
like pie and serve with cheese or fruit.
PEACH SHORTCAKE
Yolk of one egg,
One-half cup of sugar.
Cream well and then add
Three tablespoons of shortening,
Four tablespoons of water,
One cup of flour,
Two teaspoonfuls of baking powder,
One-half teaspoon of vanilla.
Beat to thoroughly mix and then bake in well-greased deep layer-cake
pan in a moderate oven for twenty minutes. Cook and then split and
fill with well-drained canned crushed peaches. Place together. Now
place white of egg and one-half glass of apple jelly in a bowl; beat
with Dover egg-beater until the mixture forms into a stiff meringue.
BANANA SHORTCAKE
One-half cup of sugar,
Four tablespoons of shortening,
One egg.
Place in a mixing bowl and then cream well, then add
One and one-quarter cups of sifted flour,
Three level teaspoons of baking powder,
One level teaspoon of vanilla extract,
One-half cup of water.
Beat to mix and pour into well-greased and floured oblong baking pans.
Now spread the top of the cake with three bananas sliced very thin.
Place in a moderate oven and bake for thirty-five minutes. Use the
white of egg and half glass of apple jelly for a meringue.
OLD VIRGINIA SHORTCAKE
Sift the flour and then fill a quart measure, using a tablespoon to
lift the flour. Care should be taken not to shake or pack the flour
down, as the quart of flour should weigh just one pound. Place in a
bowl and add
Three level tablespoons of baking powder,
One teaspoon of salt,
Three-quarters cup of sugar.
Sift again to mix and then rub in one-half cup of shortening. Place
one and one-half cups of buttermilk in a pitcher and add one teaspoon
of baking soda. Stir to thoroughly dissolve the soda and then use this
to mix the flour to a dough. Knead well in the bowl with a spoon and
then turn on a slightly floured board and roll or pat out one
inch thick. Cut with a large biscuit cutter and brush the top with
shortening and bake in a hot oven for eighteen minutes.
APRICOT SHORTCAKE
One-half cup of sugar,
Four tablespoons of shortening,
Yolk of one egg.
Cream until light and frothy, and then add
Four tablespoons of water,
One cup of flour,
Two level teaspoons of baking powder.
Beat to thoroughly mix and then pour into well-greased layer cake pan.
Bake for twenty minutes in a moderate oven. Split and fill with cooked
apricots and then place in a bowl
White of one egg, left over,
One-half glass of jelly.
Beat to thoroughly mix with the Dover egg-beater until it forms a
stiff meringue. Pile on top of cake and garnish with single piece of
apricot.
HUCKLEBERRY SHORTCAKE
Place in a mixing bowl
Three-quarters cup of sugar,
One egg,
Four tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of water.
Beat and mix and then pour into well-greased oblong pan and bake in a
moderate oven twenty minutes. Cool and then split, and fill with the
prepared berries and serve with custard sauce.
To prepare the huckleberries for the shortcake, place in a saucepan
Two cups of stewed huckleberries,
One-half cup of cornstarch,
One cup of brown sugar.
Stir to dissolve and then bring to a boil and cook slowly for five
minutes. Add one-half teaspoon of nutmeg and then cool and use for the
filling.
LEMON DUMPLINGS
Place in a bowl:
One tablespoon of baking powder,
One cup of flour,
One and one-half cups of fine bread crumbs,
One cup of chopped suet,
One cup of brown sugar,
Juice of one lemon,
Two eggs,
Grated rind of one-half lemon,
One and one-half cups of milk.
Beat to thoroughly mix and then pour into well-greased mould and boil
for one and one-quarter hours. Serve with lemon sauce.
PEACH CAKE
Place in a mixing bowl
Three-quarters cup of sugar,
One egg,
Four tablespoons of shortening,
Two cups of flour,
Four level tablespoons of baking powder,
Three-quarters cup of water.
Beat just enough to mix and then pour into a deep well-greased and
floured layer-cake pan. Cover the top thickly with diced peaches and
then place in a small bowl
Six tablespoons of flour,
Four tablespoons of sugar,
Two tablespoons of shortening,
One teaspoon of cinnamon.
Rub between the tips of the fingers until crumbly and then spread on
the top of the peaches and bake in a moderate oven for thirty minutes.
PEACH DUMPLINGS
Place in a mixing bowl
Two cups of flour,
One teaspoon of salt,
One teaspoon baking powder,
One tablespoon sugar.
Sift to mix and then rub in one-half cup of shortening; then mix to a
dough with one-fourth cup of ice-cold water. Set on ice for one hour,
then roll out one-eighth inch thick and cut into four-inch squares.
Fill with pared and stoned peaches, placing two tablespoons of brown
sugar and one-half teaspoon of nutmeg in each dumpling. Brush the
edges with water and then fold the pastry together. Place on a
well-greased baking sheet and add one-half cup of water to the pan and
bake in a moderate oven for thirty minutes.
APPLE CAKE
Place in a bowl
Two cups of flour,
and then add
One-half teaspoon of salt,
Three teaspoons of baking powder,
One and one-half teaspoons of nutmeg.
Sift twice to blend and then rub in five tablespoons of shortening.
Break an egg into a cup and then fill cup to the two-thirds mark with
milk, beat to blend the egg and milk and then mix into the dough. Roll
out one-half inch thick and then line an oblong baking sheet. Pare and
cut the apples into quarters and then into thin slices. Place one cup
of sugar and one-half cup of water in a saucepan and add the apples,
a few at a time, and cook for a few minutes. Lift and lay on the
prepared dough. Place in a moderate oven to bake for thirty-five
minutes. After the cake is in the oven for eighteen minutes baste
frequently with syrup in which the apples were cooked. Ten minutes
before removing from the oven sprinkle thickly with brown sugar and
cinnamon.
DUMPLINGS FOR STEW
Place in a mixing bowl
One and one-half cups of flour,
and then add
One teaspoon of salt,
Two teaspoons of baking powder,
One-half teaspoon of pepper,
One teaspoon of grated onion.
Add two-thirds cup of water and mix to a dough. Drop by the spoonful
into the stew and cover closely and boil for twelve minutes. If you
open the lid of the saucepan while the dumplings are cooking they will
be heavy.
CHERRY DUMPLINGS
Wash individual pudding cloths in warm water and then rub with
shortening and dust slightly with flour. Now place in a bowl
One cup of sugar,
One and one-half cups of flour,
One-half teaspoon of salt,
Three level teaspoons of baking powder,
One-half cup of fine bread crumbs,
One egg,
One cup of milk,
Two cups of stoned cherries.
Mix and then place one cooking spoon of the mixture into each prepared
dumpling cloth. Tie loosely and then plunge into boiling water and
cook for twenty minutes. Lift into the colander and let drain for
three minutes and then serve with stewed cherries for sauce.
STEAMED ROLY POLY PUDDING
One and one-half cups of flour,
One-half teaspoon of salt,
Three teaspoons of baking powder,
Four tablespoons of sugar.
Place in a mixing bowl and sift to mix. Now rub in four tablespoons
of shortening and mix to a dough with a scant two-thirds cup of
water. Roll out one-half inch thick and spread with well-cleaned
huckleberries and then cover quickly with brown sugar. Roll like for
jelly roll and then tie in a cloth and plunge into boiling water or
place in a steamer and cook for one hour. Serve with fruit sauce.
If using canned huckleberries, drain them well, then thicken the juice
and use for sauce. Any variety of fresh fruit may be used.
FRUIT CUP CUSTARDS
Place six nice berries in each custard cup and then place in a mixing
bowl
Two cups of milk,
Six tablespoons of sugar,
One-half teaspoon of nutmeg,
Three eggs.
Beat thoroughly to mix and then pour over the berries in the cups.
Place in a baking pan containing warm water and bake in a slow oven
until firm in the centre.
CREAM TAPIOCA PUDDING
Wash two-thirds cup of tapioca in four or five waters and then place
in a saucepan and add one and one-half cups of water. Cook until the
tapioca begins to soften, then add one and one-half cups of milk. Cook
until soft and then add
One well-beaten egg,
One-half cup of sugar,
One-half teaspoon nutmeg.
Mix well and cook for a few minutes longer. Remove from the fire and
serve ice cold with fruit whip.
MACARONI NEAPOLITAN
Cook one-half package of macaroni in boiling water for fifteen minutes
and then turn into a colander and place under cold running water. Now
mince
One onion and one tomato
fine and place four tablespoons of fat in a frying pan. When hot, add
the onion and tomato, cook until soft and then add the macaroni. Toss
gently until hot and then cover it closely to prevent drying out. If
too dry, add a couple of tablespoons of boiling water. Season with
pepper, salt and one-half cup catsup.
MACARONI CUTLETS
Cook one-quarter pound of macaroni in boiling water for twenty minutes
and then drain. Cool and then chop fine. Place in a bowl and add
One-half cup of grated cheese,
Two tablespoons of grated onion,
One tablespoon of finely minced parsley,
Two teaspoons of salt,
One teaspoon of paprika,
One-well-beaten egg.
Mix thoroughly and then mould into croquettes. Roll in flour and then
dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a
hot oven for ten minutes to finish cooking.
POLENTA A LA NAPLES
Place in a saucepan
Two and one-half cups of boiling water,
One and one-half teaspoons of salt.
Now pour in very slowly
Three-quarters cup of yellow cornmeal.
Stir to prevent lumping and cook until very thick. Add
Three-quarters cup of cheese, cut into fine pieces,
One onion, chopped fine,
One green pepper, chopped fine,
One leek, chopped fine,
One teaspoon of paprika.
Mix thoroughly and then pour into a large bowl to cool. Form into
sausages and then roll in flour and brown in hot oil. Serve with
tomato sauce. Wheat cereal may be used to replace the cornmeal.
NOODLES
FRIED NOODLES
Cook noodles in boiling water and then drain. Now mince fine
Three onions,
Two red peppers,
Two leeks.
Place four tablespoons of cooking oil in a frying pan and when hot add
the vegetables. Cook slowly until soft and then add the noodles. Toss
constantly until a light brown and then pile in the centre of a large
platter. Lay a goulash around for a border. Pour the gravy over all
and then garnish with two tablespoons of grated cheese and serve.
BOILED HOMINY--CHEESE SAUCE
Soak large hominy over night and then in the morning wash and cook in
plenty of boiling water until tender. Drain well and place in a baking
dish and cover with cheese sauce, made as follows:
Place one and one-half cups of milk in a saucepan and add two
tablespoons of grated onion and four level tablespoons of cornstarch.
Dissolve the starch in the milk and bring to a boil. Cook slowly for
five minutes and then add
Two tablespoons of chopped parsley,
Two teaspoons of salt,
Two ounces of cheese,
One teaspoon of Worcestershire sauce,
One teaspoon of paprika.
Mix thoroughly and then heat until the cheese melts. Serve as
vegetable.
MACARONI AND CHEESE
Cook one package of macaroni in a large kettle of boiling water for
twenty minutes and then drain and pour over the macaroni a pan of cold
water. Drain again. Now return to the kettle and add
One-half can of tomatoes,
Two teaspoons of salt,
One and one-half teaspoons of paprika,
One-fourth pound of cheese, cut in small pieces,
Eight tablespoons of flour dissolved in
One-half cup of water,
Four onions, chopped fine.
Bring to a boil and cook slowly for ten minutes.
TO MAKE NOODLES
Break into a mixing bowl one egg and then add
Three tablespoons of water,
One-half teaspoon of salt,
Pinch of pepper.
Beat to mix and then add sufficient flour to make a stiff dough. Knead
for five minutes and then cover and let stand for ten minutes. Now
roll out on a floured pastry board until thin as paper. Roll as for
jelly and then cut into thin strips with a sharp knife. Spread out to
dry for one-half hour.
GNOCCHI DI LEMOLINA
Place one cup of water and one cup of milk in a saucepan and bring
to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten
minutes and stir constantly. Now add
One well-beaten egg.
One-half teaspoon of salt.
Beat well to mix and then pour into loaf-shaped pan to mould. When
firm turn out on the moulding board and cut into blocks. Place in a
well-greased baking dish; sprinkle with grated cheese and dot tiny
bits of butter. Bake in a hot oven until the cheese forms a light
brown crust. Serve with tomato sauce.
MACARONI SOUFFLÉ
Cook one-fourth pound of macaroni and then cool and chop fine. Place
in a bowl and add
One onion, chopped fine,
One red pepper, chopped fine,
Four bunches parsley, chopped fine,
Yolks of two eggs,
Two cups of cream sauce,
One and one-half teaspoon of salt,
One teaspoon of paprika.
Beat to mix and then cut and fold in the stiffly beaten whites of two
eggs. Pour into a greased baking dish and bake in a moderate oven for
twenty minutes. Serve at once.
RICE
Rice is extensively cultivated in the Orient and supplies the
principal food to nearly one-half the population of the entire world.
There is every reason why rice should be a daily article of diet
in planning the menu. It is more nutritious than the potato and it
digests more readily. When properly cooked and served it is an ideal
starchy food.
Unpolished rice contains all the nutritions of the grains, which
is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent.
carbohydrates. The polished variety contains an average of 88
per cent. nutrition. Polished rice has been robbed of its vital
life-giving elements.
Rice is graded for size and condition and then prepared for the trade.
It is known as fancy head rice, choice, prime, good, medium, common
and screenings. Patna rice, the small slender, well-rounded grain, is
in great demand in the East, with the Japan, Siam, Java, Rangoon, and
Passein varieties closely following. In this country the Carolina,
Japan and Honduras are popularly in demand.
The Carolina rice is a large sweet-flavored grain of good color and
appearance. Japanese rice is a thick-bodied, soft-grained variety.
Honduras variety is the slender, well-shaped grain.
The preparation of rice for the markets involves, first, the
threshing, and second, the milling, which removes the husks, and,
third, the polishing to produce the pearly white gloss which so many
folks think is very desirable.
Polished rice has been robbed of nearly all its fat and mineral
content, and thus its food value is lowered and it is deprived of its
flavor.
The rice dishes, as prepared in the Oriental countries, are made from
fancy unpolished head rice and they form some of the main dishes.
The Oriental first washes his rice in several waters, rubbing it
vigorously between the hands. This thoroughly cleanses it. Now, to
follow this method, have a saucepan containing boiling water and then
add the rice slowly, so that the water continually boils. Cook until
tender and then remove the lid from the saucepan and cover the rice
with a cloth to absorb the moisture. Set in a warm place for five
minutes. This will give the saucepan containing a mass of delicious,
fluffy rice, each grain distinct and separate.
Now, if you carefully measure both your rice and then the water, it
will not be necessary for you to drain off the excess water and thus
lose the valuable mineral and fat content.
HOW TO COOK RICE AMERICAN STYLE
Place in a double boiler two and one-half cups of boiling water
and then add one teaspoon of salt. Now add slowly one-half cup of
well-washed, unpolished rice. Cover and cook until the rice is tender
and the water absorbed. Remove the lid and then cover the rice closely
with a clean napkin and cook for five minutes. This will fluff each
grain of rice.
It is now ready to serve, either as a vegetable to replace the potato
or prepared into many delectable dishes that our Oriental neighbors
relish so keenly.
JAPANESE RICE
Wash and chop fine two medium-sized leeks and then cook tender in
one-half cup of water. Drain. Now add
Two cups of cooked rice,
One teaspoon of salt,
One teaspoon of soy.
Mix thoroughly and then dish on a hot baking dish. Cover with slices
of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish
with slices of smoked salmon. Place in the oven for a few minutes to
heat. Soy may be purchased at fancy grocers.
INDIAN RICE
Add three cups of cooked rice to
One quart of chicken stock,
One onion, grated fine,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
One-half teaspoon of curry powder.
Cook fifteen minutes, and serve very hot, garnish with finely chopped
parsley.
CREOLE RICE
Chop one large onion and one green pepper fine, and then place in a
saucepan and add
One cup of canned tomatoes rubbed through a sieve,
One-half cup of cold boiled ham chopped fine.
Cook slowly for ten minutes and then add
Three cups of cooked rice,
Two teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly and then heat until very hot and serve. Cold roast pork
may be used to replace the ham.
ITALIAN RICE
Place three tablespoons of vegetable cooking oil in a frying pan and
add four tablespoons of well-washed rice. Toss until the rice is well
brown and then add
One and one-half cups of boiling water,
Three onions, chopped fine,
One green pepper, chopped fine,
One cup of strained canned tomatoes.
Cook until the rice is soft and then add
Two teaspoons of salt,
One and one-half teaspoons of paprika,
One-half cup of grated cheese.
Stir until well blended and then serve, garnished with finely chopped
parsley.
BELGIAN RICE BALLS
Place two cups of cooked rice in a bowl and add
One-half cup of currants,
One-half cup of sugar,
One well beaten egg,
One teaspoon of vanilla.
Mix and then form into small balls, about the size of an orange. Dip
into beaten egg and then roll in fine bread crumbs. Fry until golden
brown in hot fat. Serve with crushed and sweetened fruit.
SWEDISH RICE PUDDING
Place in a baking dish
One quart of milk,
Six tablespoons of well-washed rice,
Two-thirds cup of sugar,
One teaspoon of vanilla extract,
One-half teaspoon of salt,
Two tablespoons of butter, broken into tiny balls.
Bake in a slow oven for one hour and stir two or three times.
The cultivation of rice in Louisiana is more than a hundred years old.
Louisiana now produces a crop of this cereal larger than the entire
crop of the states of Georgia and Carolina. The tourist who visits
Louisiana during the time of the rice market enjoys a scene that
is rarely duplicated elsewhere in the civilized world; for here are
gathered the buyers from all parts of the country.
The Creole of Louisiana, like the Oriental, has the true secret for
making this food a palatable article of diet. The old mammy in New
Orleans always tells her children that, of course, le riz must be
thoroughly washed and she always insists that the grains be cleansed
in four waters--two warm and two cold--and then it is cooked in the
same manner as the Orientals use.
Never stir the rice while it is cooking; this will make it mushy.
Instead, always shake the sauce-pan. Never flood the rice with water
while it is cooking. Always keep the fact in mind that just five times
the actual measurements of the rice in water will be required to cook
it.
In this way there will be no excess water to drain off. So if you are
using one-quarter cup of rice you would use one and one-quarter cups
of water. Now you cannot pile up the water; you must be accurate in
measuring the rice.
Boiled rice is a delicious accompaniment to chicken, lamb, turkey,
shrimp, crabs and lobster--with okra and for oyster, chicken and crab
grumbo; as a vegetable to replace potatoes and as a border for stews,
goulashes, etc.
PIMENTO SANDWICHES
Use one tall or two small cans of pimentos.
One cup of cottage cheese,
One onion.
Put the pimento, cheese and onion through the food-chopper and then
add four tablespoons of salad dressing and use for sandwich filling.
BAKED APPLES
Pare and core apples and then place in muffin pans and add
Two tablespoons of syrup,
One tablespoon of water,
One-quarter teaspoon of nutmeg.
Bake in a moderate oven until the apples are tender and then cool.
To serve: Lift the apples into a small platter and cover with a fruit
meringue and then sprinkle with cocoanut.
SPICED APPLES
Place six medium-sized apples in a casserole and then add
One piece of stick cinnamon, broken into pieces,
Four cloves,
Two allspice,
Two blades of mace,
One-half teaspoon of nutmeg,
Three-quarters cup of brown sugar,
One-half cup of cider.
Bake until tender and then serve cold.
CALAS
The old negro women of the old French quarters in New Orleans used
to make a delicious rice cake, which they carried in bowls on their
heads. The bowls were covered with an immaculately clean cloth and the
cakes were called bella cala--tout chaud of New Orleans.
HOW TO MAKE THIS DELICIOUS RICE CAKE
(Use Level Measurements)
Wash one-half cup of rice and cook until tender in two and one-half
cups of boiling water. Now cool and mash the rice well. Now dissolve
one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and
pour into a bowl, and add
One-half teaspoon of salt,
Four tablespoons of sugar,
One-half cup of sifted flour,
The mashed rice.
Beat well to mix and then cover and let rise over night. In the
morning add
Two well-beaten eggs,
Five tablespoons of sugar,
Four tablespoons of flour,
One teaspoon of nutmeg.
Beat well and then let rise for three-quarters of an hour in a warm
room. Now place in the pan one and one-half cups of vegetable oil.
Heat until hot enough to brown a crust of bread while you count forty.
Drop the rice mixture in by the spoonful and fry until golden brown.
Lift to a soft paper to drain. Dish on a hot platter; cover with warm
napkin. Dust with pulverized sugar and nutmeg.
APPLE AND RICE CUSTARD
Wash six tablespoons or two ounces of rice in several waters and then
place in a saucepan and add two cupsful of boiling water. Cook until
the water is absorbed and the rice soft. Now wash, then cut into small
pieces four small apples and then cover the apples with cold water and
cook until soft. Rub through a fine sieve and add
One-half cup of sugar,
One teaspoon of vanilla,
One well-beaten egg,
The cooked rice.
Beat to mix and then pour into the custard cups and bake for fifteen
minutes in a moderate oven.
SARDINE SANDWICHES
Open a box of sardines and then drain free from oil. Remove the skin
and bone and then mash very fine. Add
Two hard-boiled eggs,
One green pepper,
One-quarter onion.
Chop all fine and mix to a paste with six tablespoons of salad
dressing, one-half teaspoon of salt and one teaspoon of paprika.
Spread between the prepared bread and then cut into two pieces. Wrap
in wax-paper until needed.
MY IDEAL APPLE SAUCE
Wash one-quarter peck of apples and then cut in pieces and place in a
saucepan and add three cups of water.
Cook until soft and then rub through a fine sieve. Sweeten with
One cup of sugar,
One-half teaspoon of nutmeg,
One teaspoon of vanilla.
If red apples are used, this makes a most delicious pink-looking
sauce. No need to peal or core apples.
APPLE CROQUETTES
Wash and cut into small pieces six medium-sized apples and then place
in a saucepan and add one cup of water; cook slowly until the apples
are soft, and then rub through a fine sieve and add
One-half cup of brown sugar,
One teaspoon of nutmeg,
One teaspoon of grated rind of lemon,
Two and one-half cups of bread crumbs,
One-half cupful of finely chopped raisins.
Mix thoroughly and then mould into croquettes and roll in flour, then
fry until golden brown in hot fat. Serve with a custard sauce.
SALMON SANDWICHES
Open and drain a can of salmon and then remove the skin and bones.
Place the salmon in a bowl and add
One onion, grated,
One-quarter cup of finely chopped parsley,
One-half cup of salad dressing,
Juice of one-half lemon.
Mix and then prepare the bread. Place a leaf of lettuce on the bread
and then spread the prepared filling, season and place the top slice
of bread in position and cut into triangles.
ORANGES
The first orange crop of the season usually reaches the market about
the end of October. The early Floridas are first, and they are closely
followed by the Arizona navels, and just before Christmas comes the
bulk of California and Florida oranges.
ORANGE SYRUP
Grate very lightly the rind from one dozen oranges and then place
three pounds of sugar and the grated rind and the juice of oranges in
a clean aluminum saucepan. Place where it will heat very slowly and
then the sugar will melt. Stir frequently and do not let it boil.
Cover closely and then strain into sterilized bottles. Place the
bottles in a hot-water bath and process for forty minutes. Place the
corks in the bottles and when cool dip in melted sealing wax. This
recipe may be divided. To be used for making drinks, sauces, etc.
ORANGE JUICE
Place in a bowl
Juice of twenty-five oranges,
Grated rind of ten oranges,
One pound sugar
and then allow to stand for three hours. Strain and fill into
sterilized bottles and process for forty minutes in a hot-water bath.
Cork, and then finish like orange syrup.
NOTE.--Soak the cork in boiling water for one hour to soften. This
will permit you to use a slightly larger cork and insure a good
closing.
To use orange syrup: Place four tablespoons in a glass and then fill
with carbonated water.
To use orange juice for making orangeade, dilute with equal parts of
water and juice and chill, then serve.
SCOTCH ORANGE MARMALADE
Cut twelve oranges in half and then with a sharp knife cut into thin
paper-like slices and remove all the seeds. Place in a preserving
kettle and add five pints of cold water. Set aside for twelve hours
and then bring to a boil and cook until the fruit is tender. Add the
juice of four lemons and five cups of apple sauce and then bring to
a boil and measure. Add three-quarters cup of sugar for every cup of
mixture. Return to the kettle and bring to a boil. Cook until it forms
a very thick jam, or until 223 degrees Fahrenheit is reached on the
candy thermometer.
ORANGE PRESERVE IN SYRUP
Pare and separate nine oranges into sections, taking care to break as
little as possible. Now place
Two pints of water,
Four pounds of sugar
in a preserving kettle and bring to a boil. Cook for fifteen minutes
and then add the oranges and cook until the oranges are tender. Lift
the oranges into a jar and bring the syrup to a boil. Pour over the
fruit and then seal and store in a cool, dry place. Any syrup left
over may be used on cereal or hot cakes.
ORANGE SALAD
Remove the peel from four oranges and then separate the carpels and
cut with a sharp scissors into pieces. Place in a bowl and add
One cup of cocoanut.
Toss the bowl gently to coat the fruit with the cocoanut and then fill
into a nest of salad, and serve with orange dressing.
ORANGE SOUFFLÉ
Juice of three oranges,
One-half cup of water,
One-half cup of sugar,
Five level tablespoons of cornstarch.
Dissolve the starch and sugar in the water and then add the juice and
bring to a boil. Cook for five minutes and then cool. Now add the
Yolks of two eggs,
One orange cut in tiny pieces.
Beat to mix and then carefully cut and fold in the stiffly beaten
whites of two eggs. Pour into a well-buttered soufflé dish and set in
a pan of warm water. Bake in a moderate oven until firm in the centre.
Serve warm, with orange syrup for a sauce.
ORANGE CREAM PIE
Line a pie tin with plain pastry and then place in a saucepan
One cup of milk,
One-half cup of water,
Juice of three oranges,
Grated rind of one-half orange,
Six level tablespoons of cornstarch,
Three-quarters cup of sugar.
Dissolve the cornstarch and the sugar in the water and add the milk
and fruit juice. Bring to a boil and cook for five minutes, partly
cool and then add
One whole egg,
Yolk of one egg.
Beat to thoroughly blend and then pour into prepared tins and bake
in a very slow oven for thirty minutes. Cool and cover with a fruit
meringue, using one-half glass of orange marmalade and the white of
one egg, beaten until it forms a very stiff meringue.
ORANGE AND RICE CUSTARD
Wash one-half cup of rice and then cook until tender in three cups of
water and the water is absorbed. Now add
Grated rind of one orange,
Three oranges cut in tiny pieces,
Three-quarters cup of sugar.
Mix thoroughly and then place in a bowl
Two cups of milk,
Yolks of two eggs.
Beat to mix and then pour over the prepared rice. Mix thoroughly and
then pour in either individual custard cups or into a baking dish. Set
in a pan of warm water and then bake for thirty minutes in a moderate
oven. Cool and serve with orange whip.
One glass of orange marmalade,
Whites of two eggs.
Beat with a Dover egg-beater until very stiff and then pile on rice.
SPICED PRUNES
Prepare one pound of prunes for cooking and then place in a casserole
dish and add
One cup of water,
One-quarter cup of vinegar,
One cup of brown sugar,
One piece of stick cinnamon,
Six cloves,
Four allspice,
Two blades of mace,
One-half teaspoon of nutmeg.
Cook slowly until the prunes are tender and then drain the syrup
and boil ten minutes before pouring over the prunes. Serve cold as a
condiment with meat.
ORANGE DRESSING
Juice of two oranges,
Grated rind of one-half of an orange,
One-half cup of cold water,
One-half cup of sugar,
Two tablespoons of cornstarch.
Dissolve the sugar and the starch in water and add the fruit juice and
the grated rind. Bring to a boil and cook for five minutes, and then
remove from the fire and drop in yolk of one egg. Beat well to mix.
Now beat the white very stiff, and then beat into the mixture and then
chill and serve.
ORANGE BETTY
Pare and cut into dice three oranges. Place in a bowl and add
One and one-half cups of fine bread crumbs,
One cup of boiling water.
Mix, let cool, and then add
One well-beaten egg,
Three-quarters cup of milk,
Three tablespoons of shortening,
One-half cup of syrup,
One-half cup of sugar,
Three teaspoons of baking powder,
Six tablespoons of flour.
Mix thoroughly and then pour into either individual custard cups or
into a pudding mould and set in a pan of hot water. If the Betty is
put in custard cups, grease them well and bake for forty minutes in a
moderate oven. If put into a mould, bake for one hour.
ORANGE FRITTERS
Pare three oranges and then with a sharp knife cut into one-half inch
slices. Dip the slices in flour, then into a batter, and fry until
golden brown in hot fat.
THE BATTER
Break one egg in a cup land then fill with milk. Place in a bowl and
add
One and one-half cups of flour,
Two teaspoons of baking powder,
One-quarter teaspoon of salt,
Two tablespoons of sugar.
Serve orange fritters with orange dressing or orange syrup.
BAKED PRUNES
Prepare one-half pound of prunes for cooking and place in a casserole
dish. Add one-half of an orange cut in thin paper-like slices. Cover
the dish and place in an oven to bake very slowly. Now if the prunes
are soaked early in the morning and then prepared for baking and
placed in the oven when the fire is slacked off for the night, they
will be done very nicely in the morning. This long, slow cooking is
just what the prune requires.
PRUNE SALAD
Prepare the prunes as for stuffing and then place one-half cup of
cottage cheese in a bowl and add
One green pepper chopped fine,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Blend thoroughly and then fill into the pitted prunes. Now arrange
the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon
juice. Serve with either paprika or mayonnaise dressing. This is very
nice for luncheon or supper served as a salad.
CALIFORNIA PRUNE CAKE
One cup of sugar,
Six tablespoons of shortening.
Cream well until light and creamy and then add
Yolks of two eggs,
One cup of water,
Two and three-quarters cups of flour,
Two level tablespoons of baking powder,
One level tablespoon of mace.
Beat to thoroughly blend and then fold in the stiffly beaten whites
of the two eggs. Now line a cake pan with greased paper and pour in a
layer of the cake batter. Spread evenly. Now spread a layer of finely
chopped nuts and then a layer of well-drained and cooked prunes that
have been chopped fine. Cover with a layer of the cake batter and then
repeat this until the pan, is three-quarters full. Then dust the top
of the cake lightly with sugar. Place in a moderate oven and bake for
one hour. Cool, and then ice with icing made of
Three-quarters cup of XXXX sugar,
One tablespoon of lemon juice,
and sufficient boiling water to moisten. Then spread on the cake.
PRUNE AND NUT JELLY
Soak three level tablespoons of gelatine in one-half cup of cold water
for one-half hour. Now stone sufficient prunes to measure one cup. Add
One-half cup of finely chopped nuts,
One-half cup of sugar,
One cup of prune juice,
Juice of one lemon.
Now place the gelatine in a hot-water bath and then strain into the
prune mixture. Stir until thoroughly mixed and then pour into moulds.
Set aside to mould and then serve with fruit whip.
PRUNE DELICACIES
Wash the prunes thoroughly and then drain and turn on a cloth to dry.
Remove the stones and fill the centres with a mixture of chopped
nuts and ginger. Roll in granulated sugar. Prunes may be filled with
fondant or fudge.
PRUNE CHARLOTTE
Soak three level tablespoons of gelatine in one-half cup of cold water
for one-half hour. Then set in hot water bath to melt. Strain into a
bowl and add
One cup of prune juice,
Juice of one lemon,
One-half cup of sugar.
Heat to dissolve sugar and then cool before adding to the gelatine.
Now place a few spoonfuls of the prepared gelatine mixture in a mould
and turn to thoroughly coat the mould. Then line the mould with cooked
and stoned prunes. Pour a few spoonfuls of the gelatine mixture over
the prunes and set them in place before pouring in the remainder of
the mixture; then set aside to mould. When ready to serve unmould on
platter and serve with prune sauce.
PRUNE SAUCE
Rub one cup of cooked and stoned prunes through a fine sieve and add
One cup of prune juice,
Juice of one lemon,
Six tablespoons of sugar.
Heat to dissolve sugar and then cool before serving.
RHUBARB
To cook rhubarb, cut it into inch pieces and remove the stringy peel.
Cook in a glass or earthen casserole dish in the oven until it is
soft, adding just enough sugar to sweeten. This will give you a
splendid product.
Do not use the leaves of the rhubarb. And do not cook rhubarb in tin;
the mineral salt or acid content of the fruit reacts upon the metal
and sets up an active poison.
TO COOK RHUBARB FOR PIES
Prepare the rhubarb and then sprinkle well with flour and add sugar,
and cook slowly until tender. The flour will thicken the mixture.
Then pour into the prepared pie plate and cover with pastry. Bake in
a moderate oven for twenty minutes. Pie made in this way will be far
superior to that made where the rhubarb is cut and placed in the pie
and then cooked.
RHUBARB AND RAISIN CONSERVE
Wash and peel and then cut the rhubarb into one-half inch pieces.
Measure one quart of the cut pieces and place in a baking dish, adding
One cup of seeded raisins,
Two cups of sugar.
Do not add water; cover and cook until the fruit is tender, usually
about forty minutes.
RHUBARB FRUIT SAUCE
Place the whites of two eggs in a bowl and then add one-half glass
of jelly. Beat until very stiff and then add one cup of very thick
rhubarb sauce.
RHUBARB SHORTCAKE
Place two cups of flour in a bowl and add
One teaspoon of salt,
Four teaspoons of baking powder,
One-half cup of sugar.
Sift to mix and then rub in six tablespoons of shortening. Mix to a
dough with two-thirds cup of milk. Cut with a large cookie cutter and
then bake in a hot oven for fifteen minutes. Split and butter, and
then fill with the cooked rhubarb and serve with either plain or
whipped cream or custard sauce.
RHUBARB COCKTAIL
Place three tablespoons of rhubarb conserve in a cocktail glass. Add
layer of thinly sliced bananas and then a layer of shredded orange.
Sprinkle with powdered sugar and top with whipped cream or stiffly
beaten white of egg. Garnish with maraschino cherries.
RHUBARB PUFFS
Three-quarters cup of sugar,
One-half cup of water,
Five tablespoons of shortening.
Place in a bowl and then add
One egg,
Two cups of flour,
Four teaspoons of baking powder,
One-half teaspoon of salt,
One cup of finely chopped rhubarb (raw).
Beat to mix and then fill into well-greased custard cups and bake for
thirty minutes in a hot oven.
VERMONT RHUBARB GRIDDLE CAKES
Soak stale bread in cold water to soften. Press very dry and then rub
through a fine sieve. Now measure two cups and place in a bowl and add
One and one-half cups of sweetened rhubarb,
One egg,
One and three-quarters cups of sifted flour,
Four teaspoons of baking powder,
One teaspoon of salt,
One tablespoon of shortening.
Mix well and then bake on a griddle and serve with sugar, cinnamon and
butter or syrup.
RHUBARB GELATINE
Two cups of cold, cooked and sweetened rhubarb.
Add
Four level tablespoons of gelatine,
Juice of one orange,
One-half cup of water.
Add the gelatine to the mixture and then set aside for one-half hour
to soften. Then heat slowly until the boiling point is reached,
remove from the fire and pour into moulds. Let set until firm and
then unmould and serve with whipped cream. Use a china or earthenware
mould.
RHUBARB AND TAPIOCA PUDDING
Wash one-half cup of pearl tapioca in plenty of water to remove the
starch. Place in a glass or earthenware baking dish and add four cups
of cooked and sweetened rhubarb. Cook in the oven until the tapioca is
transparent or soft. Place a meringue made of the white of one egg on
top. Cool, and then serve.
RHUBARB DUMPLINGS
Roll the pastry out one-quarter inch thick and then cut into four-inch
squares. Fill with pieces of rhubarb cut in one-half inch pieces,
adding 2 tablespoons sugar. Fold the dough over, pressing it tightly,
and then brush with egg-wash and bake in a slow oven for thirty
minutes.
GINGER JELLY
Soak one-half package of gelatine in one cupful of cold water for
thirty minutes and then add
Juice of one lemon,
One orange,
One-half cup of sugar,
One cup of boiling water.
Beat thoroughly to mix and then let cool. Just before it begins to
thicken stir in one-half cup of finely chopped candied ginger.
GINGER CREAM
Soak one-half box of gelatine in one and one-half cups of cold milk
for one-half hour. Now add one-half cup of sugar and set in a pan of
warm water. Stir until gelatine is dissolved and then set aside to
cool. While cooling place
White of one egg,
One-half glass of jelly
in a bowl and beat with a Dover egg-beater until light and fluffy.
Add one-half cup of finely shredded candied ginger and then cooled
gelatine. Whip until it begins to thicken and then pour into moulds to
become firm.
NOTE.--Do not add the gelatine mixture to the fruit whip until just
before it thickens.
GINGER DELICACIES
The West Indians make and serve many delicious desserts and conserves
made with ginger. Either the prepared ginger in pots may be used or
the ordinary ginger root may be obtained from the grocery shops. Ask
for stem ginger, as this kind is less apt to be stringy and coarse.
To prepare: Soak the ginger in warm water over night and then in the
morning wash, using a vegetable brush. Now scrape well and then place
in fresh water enough to cover--and cook gently on the back of the
stove until tender. Or it may be placed in the fireless cooker over
night. When the root is tender, place
Three cupfuls of sugar,
Three-quarters cup of water,
Juice of one lemon
in a saucepan and bring to a boil. Cook for ten minutes and then add
the ginger. Now place where it will just keep warm and simmer until
the syrup is absorbed. Remove and stand in a cool place for two
days. Reheat and then drain on a sieve and roll in sugar. Pack in an
air-tight tin box and the ginger will keep indefinitely.
PINEAPPLE MOUSSE
Drain and mince sufficient pineapple fine to measure two cups. Put
through a fine sieve and then place in a bowl; place whites of two
eggs in a second bowl and add one glass of apple jelly. Beat until
very stiff. Whip one cup of cream stiff and add one-half cup of sugar.
Gently combine the fruit whip, whipped cream and puree of pineapple
by cutting and folding until well mixed. Pour into two-quart mould and
cover with wax paper; then place on the lid, and use one pint of salt
to two and one-half pints of finely crushed ice, to set the mousse to
freeze.
TO STUFF DATES WITH GINGER
Remove the stones from the dates and then fill the centre With a piece
of candied ginger. Press firmly and then roll between the hands to
restore to shape of date. Roll the finished date in granulated sugar.
Prunes may be used to replace the dates.
EGGLESS MAYONNAISE
Place in soup plate
Two tablespoons evaporated milk,
One-half teaspoon mustard,
One-half teaspoon paprika.
Blend by beating with fork and when smooth add slowly three-quarters
cup of salad oil. Beat hard for few minutes. Now add
One teaspoon sugar,
One teaspoon salt,
One teaspoon vinegar.
Then beat again until thoroughly mixed.
COOKED SALAD DRESSING
One-half cup of vinegar,
Three-quarters cup of water,
Three level tablespoons of cornstarch.
Dissolve the starch in the water and add the vinegar and bring to a
boil. Cook for three minutes and then remove, and add
One egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters teaspoon of mustard,
One teaspoon of sugar.
Beat to mix and then beat in one cup of sour cream. This dressing may
be used on potatoes, chicken and celery salad and with cold meat or
plain lettuce.
FROZEN LEMON CUSTARD
Place in a saucepan
One quart of milk,
One-half cup of cornstarch.
Stir until dissolved and then bring to a boil. Cook for ten minutes.
Remove from the fire and add
Three well-beaten eggs.
Beat to thoroughly mix, then cool. Now grate the rind lightly from one
lemon. Place in a bowl and add
Juice of three lemons,
Juice of one orange,
One and one-half cups of sugar.
Blend well and when ready to freeze beat the lemon mixture into
the custard. Add the lemon mixture very slowly. Freeze in the usual
manner, using three parts of ice to one of salt. Pack, and then set
aside for two hours to ripen.
GINGER-ALE SALAD
Soak four tablespoons of gelatine in four tablespoons of cold water
for twenty minutes. Now add to the gelatine one-half cup of boiling
ginger-ale. Stir until gelatine is dissolved and then strain. Add the
balance of the one pint bottle of ginger-ale. Let cool, and then rinse
off mould in ice water to thoroughly chill, and then coat the mould
with the gelatine by pouring in about one-quarter cup and turning the
mould until it is thoroughly coated. Now place pieces of preserved
ginger in designs in the bottom of the mould, also using a few
maraschino cherries. Pour a little gelatine over this and then when
firm pour in sufficient gelatine to form a layer. Repeat this until
the mould is filled. In warm weather pack the mould in salt and ice
mixture for quick results.
EGG SALAD
Shred one head of lettuce very fine and then place in a bowl and add
One onion,
One green pepper, chopped very fine,
One cooked carrot, diced,
One cup of mayonnaise.
Mix and then garnish with four hard-boiled eggs, cut in slices. Dust
with paprika.
THOUSAND ISLAND DRESSING
One-half cup salad oil,
Juice of one lemon,
Juice of one orange,
One-half green pepper, chopped fine,
One-half medium sized onion, chopped fine,
Two teaspoons salt,
One teaspoon paprika,
One-half teaspoon mustard,
One pimento chopped fine.
Blend well.
SALAD DRESSING
To make mayonnaise dressing, break one egg in a bowl and then add
Two teaspoons of vinegar,
One teaspoon of sugar,
One teaspoon of paprika,
One-half teaspoon of mustard.
Beat with Dover beater to mix and then have some one pour in slowly
one cup of oil while you beat the mixture with a steady motion.
CUCUMBER SALAD
Pare the cucumbers and then cut into thin slices and cover with two
tablespoons of salt and cracked ice for one hour. Wash and then drain.
Now shred fine the coarse green leaves of the lettuce. Arrange the
cucumbers on the prepared lettuce and serve with sour cream dressing.
FRUIT SALAD
Pare and cut into dice
Two oranges,
Two apples,
Three bananas.
Place in a bowl and add one cup of cocoanut and toss gently to mix.
Now place in a nest of lettuce. Prepare a fruit salad dressing of
One cup of sugar,
One cup of water,
Juice of one orange,
Juice of one lemon,
Three level tablespoons of cornstarch.
Dissolve the sugar and starch and bring to a boil. Cook for five
minutes and then remove from the fire, and add yolk of one egg. Beat
hard to mix and then fold in the stiffly beaten white of one egg.
Cool, and then pour over the fruit salad. Garnish with maraschino
cherries. This amount of salad will serve eight persons.
COLESLAW
Shred a head of cabbage fine and place in salted water for one-half
hour. Drain well and then add
Two green peppers, chopped fine,
One cup of mayonnaise,
One tablespoon of salt,
One tablespoon of paprika,
One-quarter cup of vinegar.
Mix.
SALMON SALAD
Open a can of salmon and then drain and remove the bones and add
Two green peppers, chopped fine,
One onion, chopped fine.
Mix, shred the coarse outer green leaves of the lettuce fine and then
line a bowl with crisp lettuce. Place the shredded lettuce in the nest
and then the prepared salmon. Serve with sliced hard-boiled egg and
mayonnaise dressing.
POACHED EGGS ON FRENCH TOAST
Trim the crust from slices of bread and then dip in the following:
One cup of milk,
One egg.
Beat to mix and then fry the bread until golden brown in hot fat.
Poach the eggs and then lift on a napkin to drain. Then roll gently
on the French toast. Cover with a cream sauce and garnish with finely
shredded parsley.
PICKLED EGGS
Hard boil one-half dozen eggs. Cook until tender one bunch of beets.
Turn into a pan of cold water and then remove the skins and cut into
thick slices. Place in a dish and add four large onions, cut in thin
slices. Now place in a saucepan
Four tablespoons of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
One cup of vinegar,
One-half cup of water.
Bring to a boil and cook for ten minutes. Pour over the beets. Add the
hard-boiled eggs.
OMELET
Place the yolks of three eggs in a bowl and add
Two tablespoons of milk,
One-half cup of prepared bread crumbs,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix and then cut and fold in the stiffly beaten whites of three eggs
and then place four tablespoons of shortening in a frying pan. When
fat is smoking hot pour in the omelet and cook gently until firm, then
turn either by lifting or rolling, using the cake-turner or a spatula,
or it can be turned into another hot pan, containing one tablespoon of
shortening, then fold and roll.
How to prepare the bread: Soak stale bread in hot water to soften and
then place in a cloth and squeeze very dry.
DEVILED EGGS, PARISIENNE
Boil one egg hard for each person, cut in half, cutting the length of
the egg. Rub the yolks through a fine sieve into a bowl and then add
to every six eggs
One-half cup of finely chopped ham,
One onion, grated,
One green pepper, chopped fine,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.
Mix and then fill back into the whites of the eggs. Mould up very high
and then roll in finely grated cheese and dust with paprika. Roll in
wax-paper. Set in ice-box until ready to serve.
BAKED OMELET
Place in a bowl
Yolks of four eggs,
One cup of thick cream sauce,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of finely chopped parsley.
Beat to mix thoroughly and then cut and fold in the stiffly beaten
whites of four eggs. Pour in a baking or casserole dish and bake in a
moderate oven until firm in the centre. Garnish with strips of bacon
and serve with cheese sauce.
To make cheese sauce: Place three tablespoons of grated cheese in a
cup of cream sauce.
MORAVIAN OMELET
Soak one-half cup of sifted stale bread crumbs in one-half cup of
milk, adding
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
One teaspoon of grated onion,
One tablespoon of finely minced parsley,
Three well-beaten eggs.
Mix thoroughly and then heat four tablespoons of shortening in a
frying pan until smoking hot and then pour in the mixture. Reduce the
heat and cook until set. Fold and turn and then roll. Turn on a hot
platter. This amount will serve two persons.
CHEESE CUTLETS
Place in a saucepan
One and one-half cups of milk,
Nine level tablespoons of flour.
Stir to dissolve the flour and then bring to a boil. Cook for two
minutes and then add
One-quarter pound of cheese, cut fine.
Stir until the cheese is melted and then remove from the fire and add
One small onion grated,
One teaspoon of paprika,
One and one-half teaspoons of salt.
Turn on a greased platter and set to cool. Mould. It takes about four
hours to become firm enough to mould into cutlets. Mould into shape
and then roll in flour and dip in beaten egg, then in fine crumbs and
fry until golden brown in hot fat. Garnish with watercress.
COUNTRY CHEESE SANDWICHES
Place one cup of country or buttermilk cheese in a bowl and add
One-half cup of thick mayonnaise,
One onion, chopped very fine,
One green pepper, chopped very fine,
Two teaspoons of salt,
Two teaspoons of paprika,
One-half teaspoon mustard.
Mix thoroughly and then spread the rye bread with English butter,
and then spread the filling between the slices of bread and cut into
finger-width strips.
CHEESE SANDWICHES
Place in a bowl
One-half cup of grated cheese, and then add
One tablespoon of grated onion,
Two tablespoons of finely minced green peppers,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.
Mix thoroughly and then spread between the bread as prepared for bread
and butter sandwiches.
A FEW POINTERS ABOUT VEGETABLES
Do not oversalt vegetables. Never salt while cooking; too much
salt not only toughens the delicate fibres but also neutralizes the
valuable mineral content.
Add just sufficient boiling water to cover and then bring to a boil.
Then cook slowly until tender. Do not cover the saucepan in which the
vegetables are cooking. This condenses the steam which contains the
volatile oils and thus darkens the vegetable.
PUREE OF PEAS
Rub one cup of cooked peas through a sieve and add
One cup of milk,
One-half cup of water,
One tablespoon of cornstarch,
One teaspoon of grated onions,
One teaspoon of finely chopped parsley.
Dissolve the starch in the water and add the balance of the
ingredients to the pea puree. Bring to a boil and cook for five
minutes. Season with salt and pepper and serve with croutons or toast,
slices of bread cut in half-inch blocks.
PEA SOUFFLE
Place in a bowl
One cup of thick cream sauce,
and then rub
Four tablespoons of cooked peas through a sieve.
Now add
Five tablespoons of bread crumbs,
One teaspoon of grated onion,
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
Yolks of two eggs.
Beat to mix, then fold in the stiffly beaten whites of the two eggs.
Pour into a greased baking dish and bake in a moderate oven until firm
in the centre. Serve at once. This dish replaces meat.
PEA PUDDING
Put four tablespoons of peas through a sieve and then place in a bowl
and add
One cup of thick cream sauce,
Four tablespoons of fine bread crumbs,
One well beaten egg,
One teaspoon of finely minced parsley,
One teaspoon of grated onions,
One-half teaspoon of paprika,
One-half teaspoon of salt.
Mix to blend, then pour in well-greased custard cups. Bake until firm
in the centre. Serve in cups, or turn out on a slice of toast and
cover with cream of hollandaise sauce.
NOTE.--Set the pudding in a pan containing warm water while baking.
BAKED DRIED CORN
Soak one and one-half cups of corn over night and then in the morning
drain and place in a saucepan and cover with boiling water. Simmer
slowly until tender and then drain and season with
One small onion, minced fine,
Two tablespoons of dried parsley,
One teaspoon of salt,
One-half teaspoon of white pepper.
Place in a casserole dish and cover with one and a half cups of cream
sauce. Sprinkle with fine bread crumbs and one tablespoon of finely
grated cheese. Bake for twenty minutes in the oven. This dish replaces
meat for luncheon.
SQUASH
SQUASH AU GRATIN
Wash, pare and cut the squash into pieces, discarding the seeds. Steam
until tender and then drain well and stand on the back of the range to
dry. Now rub the pulp through a sieve. Measure and add to each cup of
pulp
One well-beaten egg,
Two tablespoons of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of milk,
One tablespoon of finely minced parsley.
Pour into well-greased baking dish and cover with fine bread crumbs
and two tablespoons of grated cheese. Bake in a slow oven for twenty
minutes.
SQUASH CAKES
Wash and cut the squash into pieces and then cook until tender in
boiling water, then drain and rub pulp through sieve. Now measure and
place in a bowl
One cup of prepared squash,
One well-beaten egg,
One tablespoon of shortening,
One-half cup of milk,
One and one-half cups of flour,
Two tablespoons of baking powder,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of minced parsley.
Beat to mix and then bake as if for griddle cakes on a hot griddle.
Serve with maple syrup.
SQUASH SOUFFLE
One cup of prepared squash pulp,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of melted butter,
Two teaspoons of salt,
One teaspoon of paprika,
One cup of very thick cream sauce,
Yolks of two eggs.
Beat to blend and then carefully fold in the stiffly beaten whites of
two eggs. Pour into well-greased individual custard cups and set in
a pan of warm water. Bake slowly in a moderate oven until firm in the
centre, usually about twenty minutes. Let stand about three minutes
after removing from the oven and then turn on a slice of toast and
cover with cheese sauce and serve.
SQUASH ITALIENNE
One and one-half cups of prepared squash pulp,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of finely minced parsley,
Two tablespoons of finely minced onions.
Mix thoroughly and then dice two ounces of salt pork. Brown the salt
pork nicely and then drain off about one-half of the fat in the pan.
Turn the squash mixture on the salt pork and heat and serve.
SQUASH PIE
Wash and then cut the squash into pieces and then boil until tender
and drain; rub the pulp through sieve. Measure, and to each cup add
One cup of sugar,
Two tablespoons of melted butter,
Two well-beaten eggs,
One cup of milk,
One-half teaspoon of nutmeg.
Beat well to mix and then pour in a pie tin which has been lined with
plain pastry. Sprinkle one-half cup of currants over the top and bake
for one-half hour in a slow oven.
BAKED SQUASH
Cut a slice from the top of the squash and remove the seeds and the
string fibre. Now add
One tablespoon of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Cover closely with a lid and then bake in a slow oven until the pulp
is tender, usually about thirty minutes. Remove the lip and scoop
out the pulp with a spoon, piling it into a hot vegetable dish, and
garnish with finely chopped parsley and then serve.
SQUASH BISCUIT
Place in a bowl
Three and one-half cups of sifted flour,
One teaspoon of salt,
Five teaspoons of baking powder.
Sift to mix and then rub in five tablespoons of shortening and mix
to a dough with one cup of prepared squash pulp. Work to a dough and
blend evenly, then roll out on a slightly floured board three-quarters
of an inch thick. Cut and brush the tops with milk and bake in a hot
oven for fifteen minutes.
Squash may be used to replace potatoes when making bread. Add one cup
of squash pulp to ginger-bread, or when making small cakes it will be
found to be delicious when used this way.
OMELET IN TOMATO CASES
Select firm tomatoes and then cut a slice from the tops and with a
spoon carefully remove the centres. Place the tomato in well-greased
custard cups and then break in a bowl four eggs; then add
Four tablespoons of water,
One teaspoon of salt,
One-half teaspoon of pepper.
Beat to mix and then fill into the prepared tomato. Sprinkle one
teaspoon of fine bread crumbs on top of each tomato and add
One teaspoon of butter,
Dash of paprika.
Set the custard cups in a baking pan and place in a hot oven and bake
for twenty minutes. Turn on a slice of toast and cover with cream
sauce.
BAKED TOMATOES, CHELSEA
Select firm tomatoes and cut a slice from the tops and scoop out the
centres with a spoon. Now grease custard cups and place the tomatoes
in the cups. Now shred very fine one ounce of dried beef. Divide into
the four tomatoes. Break in a mixing bowl
Two eggs.
Then add
Three-quarters cup of milk,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One teaspoon of grated onion,
Two teaspoons of finely minced parsley.
Beat to mix and then chop fine the pulp from the tomatoes. Place one
teaspoon of this pulp in each tomato.
TOMATOES, COUNTRY STYLE
Select smooth, firm tomatoes cut in half and then place in a deep
dish. Cover with cracked ice and serve with the following dressing:
COUNTRY DRESSING
Place in a bowl
Three tablespoons of salad oil,
One tablespoon of vinegar,
One teaspoon of sugar,
One teaspoon of salt,
One-half teaspoon of white pepper,
One-quarter teaspoon of mustard.
Beat until creamy and then serve ice cold.
TOMATO FRITTERS
Select firm tomatoes and then cut in one-half inch slices. Dip in
the prepared batter and then fry until golden brown. Serve with cream
sauce.
How to prepare the batter: Place one egg in a bowl and add
One cup of water,
One teaspoon of salt,
One-half teaspoon of pepper.
Beat to mix and then add
Two tablespoons of grated onions,
One and one-half cups of flour,
Two teaspoons of baking powder.
Beat to a smooth batter and then dip the tomatoes into it. Fry quickly
until golden brown.
SPINACH
Let us first begin with the washing of the spinach. Take your cleanser
and scour out the sink and then scald it with boiling water. Now place
a clean cloth over the drain and turn the spinach into the sink. Use
plenty of lukewarm water to wash with. This is necessary to free these
crinky little leaves from the sand and grit. Now rinse in plenty of
cold water to crisp it. Shake the spinach dry and place in a deep
saucepan and cover and then steam gently until tender. Do not add
any water. In this manner the spinach is virtually cooked in its
own juices. Now turn into a chopping bowl and chop fine and then rub
through a coarse sieve and it is ready for use. You must prepare
and cook the spinach early in the day, so that you will have time to
properly prepare it, and then, when it is wanted, simply reheat it.
SPINACH A LA MODE
Prepare and cook the spinach as given above and then turn into a sieve
and let drain, with a weight, for three hours. Now chop fine and then
place one tablespoon of bacon or sausage fat in the frying pan and add
One small onion, minced very fine,
The prepared spinach.
Heat slowly until very hot and then season with salt and pepper. Lift
to a hot platter and garnish with a slice of hard-boiled egg.
SPINACH PUDDING
Cook the spinach as directed in the above methods and then add
One cup of creamed sauce,
One tablespoon of grated onion,
One cup of fine bread crumbs,
One and one-half teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly and then pour into well-greased baking dish and bake in
a hot oven for twenty minutes.
SUNSHINE SAUCE FOR VEGETABLES
Make a cream sauce, using
One and one-half cups of milk,
Seven tablespoons of flour.
Place in a saucepan and stir until dissolved, using a fork or wire
whip. Bring to a boil. Cook slowly for five minutes and then add
One and one-half teaspoons of salt,
One teaspoon of white pepper,
Two tablespoons of grated onion,
Two well-beaten eggs.
Mix thoroughly and then serve with baked peppers.
SOUFFLE OF SPINACH
Cook the spinach as directed in the method and then place one cup of
spinach in a bowl and add
Yolks of two eggs,
One cup of very thick cream sauce,
One tablespoon of grated onion,
Two teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly, and then carefully fold in the stiffly beaten whites
of two eggs and then pour into well-greased baking dish. Bake in a
moderate oven for twenty-five minutes and serve with cheese sauce in
place of meat for luncheon.
SPINACH NESTS
Cook spinach as for spinach à la mode and then chop fine and mould
into nests. Place on a slice of bread and then break an egg into each
nest and cover with two tablespoons of well-seasoned cream sauce and
one teaspoon of grated cheese. Place on a baking sheet in a moderate
oven for twelve minutes and serve with cream sauce for luncheon in
place of meat.
SPINACH WITH HOLLANDAISE SAUCE
Cook the spinach as given in the method and then when ready to serve,
reheat and make the Hollandaise sauce as follows:
Five tablespoons of salad oil,
Three tablespoons of vinegar,
One tablespoon of water,
One teaspoon of grated onion,
One-half teaspoon of paprika.
Place in a small saucepan and bring to the boiling point, and then
add the yolk of egg. Stir until thick and then add sufficient salt to
taste. Pour over the spinach when ready to serve.
SPINACH BALLS
Prepare spinach as for spinach à la mode and then place in a bowl and
add
One hard-boiled egg, chopped fine,
One tablespoon of grated onion,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One tablespoon of salad oil.
Mix thoroughly and then form into balls and dip in beaten egg, and
then roll in fine bread crumbs and fry until golden brown in hot fat.
Serve with lamb chops.
PUREE OF SPINACH ALSACE
Rub one-half cup of spinach through a sieve and then place in a bowl
and add
One cup of thick brown gravy,
One teaspoon of grated onion,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of grated cheese,
One well-beaten egg,
Five tablespoons of fine bread crumbs.
Mix and then pour into custard cups. Bake in a moderate oven eighteen
minutes. This will replace meat for luncheon. Cream sauce may be used
instead of gravy.
SPINACH SALAD
Prepare the spinach as for spinach à la mode and then chop fine and
place in a bowl, and add
One small onion, chopped fine,
One teaspoon of salt,
One-half teaspoon of paprika.
Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp
lettuce leaves and serve with French dressing.
SPINACH A LA BOURGEOIS
To one-half cup of leftover spinach add
One tablespoon grated onion,
One cup of cream sauce,
One hard-boiled egg, chopped fine,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix and then place in a baking dish and sprinkle with grated cheese.
Bake in a hot oven for eighteen minutes. Serve in place of meat for
luncheon.
SPINACH--SCOTCH STYLE
Place in a bowl
One cup of prepared spinach,
Three-quarters cup of thick brown gravy,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.
Beat to thoroughly mix and then pour into well-greased baking dish and
sprinkle two tablespoons of grated cheese and fine bread crumbs and
then bake in a hot oven for twenty minutes.
HOW TO PREPARE A STOCK POT
Select a pot that has a close-fitting lid and keep it for this
purpose. The usual proportion is a one-gallon pot for a family of six.
You will require one pound of bones to every quart of water, and
One large onion,
One medium sized carrot,
One medium sized turnip,
One faggot of soup herbs,
Also one and one-half pounds lean meat
to every four quarts of water or less. Have the butcher crack the
bones well and then rinse them under cold water and place in the pot,
together with meat and the seasoning. Add the required amount of cold
water and bring to a boil. Cook very slowly for three and one-half
hours. Strain the liquid and discard the bones and vegetables. Set the
liquid aside to cool and remove the cake of fat when it hardens. Now
place the liquid in a saucepan and boil for twenty minutes. It may now
be used for stock, soups, broths, gravies and sauces.
Cover the bones in the kettle with cold water again and add any
leftover gravies, bits of meat, trimmings and bones that you may have
on hand. Cook slowly on the back of the range for four hours, and then
strain, and to two quarts of this stock add
One can of tomatoes,
One cupful of diced carrots,
One-half cup of diced onions,
One-half cup of barley,
One cupful of diced potatoes,
One-half cup of diced turnips,
One-quarter teaspoon of powdered thyme,
Two tablespoons of finely chopped parsley,
One tablespoon of dried celery leaves.
Cook slowly for one hour for a good vegetable soup. To give the soup
body, add
Three-fourths cup of flour.
Dissolved in
One cup of cold water.
Cook ten minutes and then serve.
BEAN SOUP
Soak one pint of marrow-fat or soup beans over night. In the morning
wash and place in soup kettle with two quarts of water, bring to a
boil, turn in colander, and let drain and rinse under cold water.
Return to soup kettle and add
Four quarts of water,
One faggot soup herbs,
One teaspoon thyme,
One cup finely chopped onions,
One carrot cut in tiny dice.
Cook slowly for four hours, now mince one-half pound of salt pork
fine, place in frying pan and cook slowly until nice brown; add to the
bean stock, mashing beans well. Serve.
Dried peas, lima beans, soy beans and lentil soup may be prepared in
the same manner.
BOUILLON
Two and one-half pounds shin beef with bone,
One stock celery,
One carrot, sliced thin,
Two onions,
One clove,
One bay leaf,
One pound veal bones.
Remove bone and cut meat in small pieces, brown quickly in hot pan,
place in soup kettle, and add vegetables cut in tiny dice and three
quarts of cold water; bring slowly to a boil and cook slowly for three
and one-half hours; strain through napkin, season and clarify white of
egg and crushed egg shell.
To clarify: Set soup aside until cold, remove fat, return to stock
pot, and add white of egg, crushed egg shell and one-half cup of cold
water beaten together, then bring slowly to a boil, cook for five
minutes and then add one-half cup of water--lift from stove, set aside
to s
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