Civic League Cook Book
by North Dakota) Civic League (Williston · English · Gutenberg #33246 · 373,353 chars · public domain (US)
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Title: Civic League Cook Book
Author: North Dakota) Civic League (Williston
Release date: July 24, 2010 [eBook #33246]
Language: English
Other information and formats: www.gutenberg.org/ebooks/33246
Credits: Produced by Louise Davies and the Online Distributed
Proofreading Team at http://www.pgdp.net
*** START OF THE PROJECT GUTENBERG EBOOK CIVIC LEAGUE COOK BOOK ***
Produced by Louise Davies and the Online Distributed
Proofreading Team at http://www.pgdp.net
Transcriber's Note: Printer's inconsistencies in spelling, punctuation
and hyphenation have been retained.
Always use
Opportune Flour
Made from home grown hard spring wheat
For sale by leading merchants
Williston Mill Co.
Williston, North Dakota
BRUEGGER'S
THE HOUSE OF HIGH CLASS GOODS
Home Brand Canned Goods
Home Brand Extracts
Home Brand Spices
Home Brand Pickles
Home Brand Preserves
Complete Stock of Well Selected
Groceries Always on Hand
Phone 70
Great Northern Hotel
Richard Peyton
Manager
Telephone No. 99
* * *
All Men Are Liars
Except you and me. And I have some doubts about you
The Citizens Farm Loan Company
THEY Make Farm Loans
* * *
Your Insurance
Real Estate and Investments with
O. A. Houge
makes you safe and satisfied
Phone 268
Telephone Building
* * *
Kather's Drug Store
Where your prescriptions always receive the most careful and prompt
attention. Everything in the drug line. Toilet Articles, Stationery,
Rubber Goods, Hospital Supplies, Books, School Supplies, Wall Paper.
Phone 82
FIRST NATIONAL BANK
R. D. Sutherland Cashier
J. R. Schuknecht Asst. Cashier
O. W. Bell Asst. Cashier
Interest Paid on Time Deposits
* * *
WILLIAM SNYDER
GENERAL MERCHANDISE
Headquarters for the Mishawaka Ball Brand Rubbers and Overshoes.
First Grade Pure Rubber
* * *
PINGREE SHOES
FOR WOMEN WHO CARE
Buster Brown and Educator Shoes
FOR BOYS AND GIRLS
Greengard Bros.
Citizens National Bank
8324
Paid Up Capital $50,000.00
...United States Depository...
Williston, - - North Dakota
* * *
THE BOSTON
Ladies and Misses Exclusive Outfitters
If you bought it at The Boston
IT IS UP-TO-DATE
129 UNION BLOCK WILLISTON, N. D.
* * *
Edwin A. Palmer Thos. F. Craven
T. F. Burns
Palmer, Craven & Burns
....LAWYERS....
Williston, North Dakota
Daniel Bell & Company
Plumbing
Steam
and
Hot Water
Heating
TELEPHONE 243
WILLISTON, N. DAK.
* * *
John Heffernan
Livery, Feed and Sale Stable
Transfer. Hack and Bus Line.
Agent Standard Oil Co.
Dealer in Live Stock.
Phone 35-2
WILLISTON N. DAK.
* * *
The Williston Bakery
GEORGE G. HICKS, Prop.
The Home of Home Baked Goods
No fictitious or imitation ingredients used
Our Specialty is Home Made Bread, Pies, Cake, Etc.
Williston, North Dakota
W. H. Westergaard, President
J. Jos. Blair, Vice-Pres.
Westergaard-Blair Co.
(Incorporated)
Capital and Surplus
$50,000.00
BONDED ABSTRACTERS for Williams County
FARM LOANS
REAL ESTATE
ABSTRACTS
WILLISTON, NORTH DAKOTA
* * *
7 Bar Meat Market
J. Wanka, Proprietor
Phone 97
Williston, North Dakota
* * *
C. Ellithorpe
REAL ESTATE
WILLISTON, N. DAK.
* * *
Clothes to fit, and fit to wear
Claude K. Olsen
--Tailor--
French Dry Cleaning
The only plant in the northwest
Shirts to Measure
Williston, N. D.
Williams County State Bank
Capital $50,000
While considering the many good things to be found inside the covers of
this book, don't forget to instil into the minds of your children the
habit of thrift and of saving their earnings. It will add to their
usefulness and your happiness in the years to come. We receive deposits
of $1 and upwards and assure you of careful and painstaking
consideration of your business with this bank.
Williston, North Dakota
Miss Soura
quality canned goods
Always the best
Ask your Grocer
Williston Grocery Co.
Wholesale Grocers
The Sequel To Any First Class Cook Book Is
The People's Exchange
WEST BROADWAY
Where Producers and Consumers Meet
* * *
St. Louis Candy Kitchen
A. N. KJOS, Proprietor
Manufacturer of
CANDY AND CONFECTIONERY
* * *
The Model Market
DONAHUE & CARNEY
Proprietors
Meats and Provisions
Phone 69
Williston, North Dakota
Tungstolier Fixtures and Mazda Tungsten Lamps.
AN IDEAL COMBINATION
[Illustration: The Tungstolier Company.
Plate No. 2.
Dining Room
Bath.
Porch.
Up Hall
Living Room,
Bed Room
Kitchen
Bed Room.]
Is your home thus equipped.
We can lower your light bill at least 40% if you will give us the
opportunity.
Williston Electric Construction Co.
Williston, N. D.
What you buy at
G. M. Hedderich & Co's
Department Store
is, first above all, as they represent it.
In all lines their stock is complete.
Kuppenheimer Clothes
Stetson Hats
Walk Over Shoes
Peninsular Stoves and Ranges
Complete Line of Groceries
The Best Hardware
Our Dry Goods Department is Unsurpassed
"If you are fond of spicy literature read a cook book"
CIVIC LEAGUE COOK BOOK
Published under the direction of the
Domestic Science Department of the Civic League
Williston, North Dakota
1913
"Bad dinners go hand in hand with total depravity, while a properly fed
man is already half saved."
Soups
A Sweet Disposition.
Three grains of common sense, one large heart, one good liver,
plenty of fresh air and sunlight, one bushel contentment, one good
husband. Do not bring to a boil.
GERMAN SOUP.--Good, fresh beef and some cracked bone are all important
for soup making. The stock when nutritious, and properly prepared,
forms the basis of meat soups. To make the stock great care must be
taken in boiling the meat. Put your meat on in cold water, enough to
cover the meat, set on the stove to boil, for four hours, slowly but
steadily; never boil very fast. When meat becomes tender, add salt,
skim carefully, repeat until no more skum arises. Now if more water is
needed, always add boiling water from tea kettle. In adding vegetables,
prepare such as one prefers, pick over and wash them, chop them, take
out the meat, strain the stock through either a fine strainer or a
cloth, return to kettle, drop in the vegetables, boil until tender. Add
also the meat after the bone is taken out; cut it up in medium sized
pieces. The vegetables give the meat a nice flavor. I use cabbage,
carrots, onions, tomatoes, peas, parsley, celery and potatoes. Now for
other soups the stock is prepared the same way. Noodle soup may be made
and rice soup; the rice to be parboiled; then there are the egg
dumplings, or barley, vermicelli, and many other kinds of ways to have
a change. Celery or parsley should always be used as it flavors the
stock very fine for any kind of soup.
POTATO SOUP.--Now this soup is made of left over meat and the bones of
roasts, put them on in cold water and boil slowly; you may also add a
little fresh meat; then dice some potatoes, strain the stock and return
to the stove, put in the potatoes and some rice, boil until tender,
then heat a little grease and fry onions until glazed, add a little
flour, brown with onions in grease, then pour the soup into this hot
mixture, and let it come to a boil. That is fine.--Mrs. George
Bruegger. (Demonstration of German Cookery No. 2.)
CREAM OF CELERY SOUP.--Take two celery roots, cut up fine and slowly
cook one hour in a pint of water; flavor with a little piece of onion;
strain through fine sieve. Mix one tablespoon of butter and two of
flour, add one quart of milk and boil twenty minutes. Add a little salt
and pepper. Serve with one cup of whipped cream added the last
minute.--Mrs. R. J. Walker.
GREEN PEA SOUP.--One pint or one can green peas, one quart boiling
water, one pint milk, two tablespoons butter, one teaspoon salt,
one-eighth teaspoon pepper, one half teaspoon sugar, two tablespoons
flour. Cook peas in water, scald milk. When peas are soft mash through
a strainer, add milk and reheat. Rub flour and butter together, stir
into them a little of the soup and turn this mixture into the rest of
the soup. Stir till smooth, season. Serve with croutons. To make
croutons, cut buttered slices of bread one-half inch thick into
one-half inch squares, heat these on a pan in the oven, stirring
occasionally. They may be kept and reheated.--Dorothy Whitehead.
Demonstrated in 7th grade Domestic Science lesson.
ONION AND POTATO SOUP.--One and one-half quarts milk (steamed), two
large potatoes and two onions chopped real fine, season with butter,
pepper and salt. Cook in a stew pan until done. When ready to serve
pour together.--Mrs. John Heffernan.
CREAM TOMATO SOUP.--One can of tomatoes put through a sieve, season
with butter, pepper and salt; thicken with two tablespoons flour,
bringing to a boil. Steam one and a half quarts milk in double cooker,
just before serving, pour together, stirring with a spoon.--Mrs. John
Heffernan.
SOUP STOCK.--Two soup bones, one of mutton and one of beef, (cracked to
get the good of them), one onion chopped fine together with two
tablespoons sugar, brown in kettle, stirring to keep from burning. Add
meat bones, turning them over a few times. Pour in four quarts cold
water, add one carrot, chopped fine, and bay leaves. Boil slowly three
hours, strain and season to taste. Any vegetable may be added to
this.--Mrs. John Heffernan.
MOCK OYSTER SOUP.--To one can tomatoes add two quarts milk, tablespoon
butter, salt and pepper. (Steam milk in double cooker.) Stew tomatoes
in sauce pan, season, and when ready to serve pour together.--Mrs. John
Heffernan.
CHICKEN GUMBO SOUP.--Fry a chicken, remove bones and chop chicken fine.
Put in a kettle with two quarts boiling water, three large ears of corn
cut from cob, six tomatoes sliced, twenty-four pods of okra cut up. Fry
the corn, tomatoes and okra brown in the chicken drippings first, then
add to the water and chicken with two tablespoons rice, pepper and
teaspoon salt. Simmer one hour.--Mrs. Whitehead. Southern Cookery
demonstration.
MULLAGATAWNAY SOUP.--Cut four onions, one carrot, two turnips and one
head of celery into three quarts of liquor in which one or two fowls
have been boiled; keep it over a brisk fire till it boils, then place
it on a corner of the fire and let it simmer twenty minutes. Add one
tablespoon of currie powder and one tablespoonful of flour; mix the
whole well together and let it boil three minutes; pass it through a
colander. Serve with pieces of roast chicken in it. Add boiled rice in
a separate dish. It must be of good yellow color and not too thick.
Half veal and half chicken will answer.--Mrs. Whitehead.
BOUQUET OF SWEET HERBS.--Two sprigs of parsley, two bay leaves, two
sprigs of thyme, two of summer savory and two of sage. Tie the dried
herbs with the parsley. Nice for seasoning soups and stews.--Contributed.
BOILED POTATO DUMPLINGS.--Grate several potatoes, add salt to taste, a
little nutmeg, one egg and some bread crumbs browned in butter, a
little flour and milk, add enough flour and milk so as to handle and
make in balls. Drop into boiling salt water. When done brown some bread
crumbs in butter and put over dumplings when on platter.--Mrs. Paul
Leonhardy.
DUMPLINGS.--Two cups of flour, two teaspoons baking powder, one-half
teaspoon salt, one cup sweet milk. Stir and drop from a spoon into
chicken broth or boiling meat. Let boil fifteen minutes with cover off
and put cover on and boil five minutes.--Mrs. A. McKay.
NOODLES.--Four eggs well beaten, one tablespoon water, 2 cups flour,
one-half teaspoon salt. Work and knead together and roll out in very
thin sheets; let them dry; roll up like jelly roll and cut into very
fine strips; then drop into boiling salted water and boil ten minutes;
or they may be boiled in soup and served with it. If wanted as a
separate dish drain them in a colander and turn them into a dish. Fry
bread crumbs in butter a light brown and turn them over the noodles and
serve. These noodles can be fried in grease instead by cutting the
sheets into strips two inches wide and four inches long, and dropping
them into hot grease. Lift out and dredge with sugar. Both very
nice.--Mrs. Paul Leonhardy.
OYSTER SOUP.--Heat one quart of milk with two large tablespoonfuls of
butter. Heat a solid pint of oysters in enough water to cover them. Add
one large teaspoonful of salt and a good deal of pepper. As soon as the
oysters get plump and the gills "ruffle" add them to the hot milk. Stir
in a cupful of crushed cracker crumbs and serve in soup plates or
bowls, with oyster crackers.--Mrs. B. G. Whitehead.
RAISED DUMPLINGS.--Soak a cake of compressed yeast in a cup of lukewarm
milk, together with a tablespoonful of sugar and a teaspoonful of salt.
Sift a pint of flour into a bowl and stir into it a cupful of milk, an
egg and the soaked yeast and work all thoroughly, adding gradually
flour for a soft dough. Do not get it stiff. Cover the bowl and let the
dough rise until it has doubled the original bulk. Flour the
kneading-board and mold the dough into small biscuits. Let these rise
for half an hour. Butter a large, round pan and set your dumplings
within it, brushing each with melted butter on top. Pour in enough milk
to reach halfway to the top of the dumplings. Set upon a brick in the
oven and bake to a light brown. Eat with vanilla sauce or prunes.
NO. TWO.--Proceed as with No. 1, but instead of baking in the oven, put
the dumplings into a steamer, not too close together. Allow for
swelling. Cover with a close lid to keep in the steam. These may also
be served with vanilla or with prune sauce.
NO. THREE.--Have ready a large kettle of boiling water, slightly
salted, and after shaping the dumplings drop them carefully into this.
Leave plenty of room to swell and puff. Or they may be steamed in clear
soup. If you like you may try all of these recipes and still have
enough dough left for a pan of biscuits.
Fish, Oysters and Shell Fish
"He was a brave man who first ate an oyster."--Dean Swift.
FISH.--With the possible exception of salmon, fish is a less nutritious
article of diet than flesh meat, and yet it fitly supplements the
latter. The oily and coarser grained species is more nutritious than
the white, or finer grained but not so easily digested. A fish is in
good condition when its gills are bright clear red, its eyes full and
the body firm and stiff. Before cooking they should be well washed in
cold water and kept in salt water for a short time, but they should not
be allowed to stand in water for any length of time and should be kept
upon ice until wanted. Small fish are usually fried or boiled, all
large fish to be boiled should be wrapped in a cloth and tied closely
with twine, steaming is preferable to boiling. Salmon, bluefish,
halibut and shad are very palatable baked in cream. Mackerel is best
broiled and should be broiled upon the skin side first; other fish
first on the inside. In boiling fish, let simmer gently as hard boiling
breaks them; time, eight minutes to a pound, sometimes longer.
BAKED FISH.--Clean and wipe dry a white fish or any good sized fish,
stuffing made like that for poultry, but drier. Sew it up and put in a
hot pan with drippings and a lump of butter; dredge with flour and lay
over the fish a few thin slices of salt pork or bits of butter. Bake
half hour, basting occasionally.
BOILED FISH.--All fresh fish, except salmon should be placed in salted
cold water for boiling. If placed in boiling water the outside would
cook much sooner than the inside. A little vinegar added to the water
in which fish is boiled improves the flavor. Put the fish in the kettle
with the back bone down, to three or four pounds of fish put a small
handful of salt. Boil the fish gently until you can draw out one of the
fins easily. Most varieties of fish will be well done in twenty or
thirty minutes, some in less time. Serve with drawn butter, with hard
boiled eggs sliced, or if preferred, milk sauce.
BAKED WHITE FISH WITH TOMATOES.--Take a white fish or trout that will
weigh about three pounds, clean, rub with salt and pepper inside and
out. Lay a piece of salt pork, not too fat, in the flesh, put in a
covered baking dish and turn over it one pint of stewed seasoned
tomatoes, cold tomatoes left over are nice. Bake about forty minutes.
SCALLOPED SALMON.--Place in a baking dish a layer of cracker crumbs,
then a layer of salmon, then another layer of cracker and salmon,
ending with a layer of cracker. On this pour two cups of milk, one egg
whipped. Add salt, pepper and butter size of an egg. Bake.
SALMON CUTLETS.--One cup of hot mashed potatoes and one cup of salmon,
mash together and form into cakes, put in a beaten egg, roll in bread
crumbs or crackers and fry in hot lard.
FRIED FISH.--Wash the fish thoroughly, wipe dry, sprinkle lightly with
salt, dip in beaten egg then roll in cornmeal, fry in hot fat.
Note--Above fish recipes were demonstrated in American Cookery series
by Mrs. A. McKay.
FISH CROQUETTES.--Two small or one large white fish; boil, bone and
chop; add a little salt, red pepper and onions; make gravy of the water
the fish is boiled in; add milk, butter and flour; stir in fish, shape
into croquette, roll in egg, cracker crumbs and fry in hot lard.
Garnish with parsley.
TARTARE DRESSING FOR FISH CROQUETTES.--Take yolk of one raw egg; beat;
add a little salt, red pepper, mustard and mix well. Beat in salad oil
until thick; let stand on ice until needed. Then add juice of two
lemons or half cup of vinegar, one tablespoon of capers, six small
cucumber pickles chopped fine and very little onion. Serve cold with
hot croquettes.--Mrs. Whitehead.
OYSTER COCKTAIL.--Half pint of catsup, twenty-five drops tabasco sauce,
one tablespoonful horseradish, one teaspoonful dry mustard, one
teaspoonful lemon juice, oysters, pepper and salt to taste. Put four or
five oysters in glass and pour one tablespoon of this sauce over them.
Fill glass with finely chipped ice, serve at once.--Mrs. Davidson.
OYSTER COCKTAIL.--A small oyster is used, five or six being alloted
each person. For six persons mix together three teaspoons each of
vinegar, grated horseradish and tomato sauce; six teaspoons of lemon
juice and one of Worcestershire sauce. Have the oysters very cold. Put
an equal amount of the prepared sauce over the oysters in each glass.
The glass should be placed upon a plate. Serve with an oyster fork and
small spoon. This is the prevailing way of serving oysters as a first
course.--Mrs. R. J. Walker.
OYSTERS a la BECHEMEL.--Melt three tablespoonfuls of butter and blend
it with two tablespoonfuls of flour, add one large cupful of thin cream
or milk and cook thick. Plump a scant pint of oysters in their own
liquor. Season with one teaspoonful of salt, a dash of cayenne, juice
of half a lemon and one-half teaspoon of onion juice squeezed from an
onion. Add oysters to the cream sauce and cook two minutes. Serve in
pattie shells or on toast.--Mrs. Whitehead.
SALMON LOAF.--One pound can salmon, four well beaten eggs, one cup fine
cracker crumbs, one tablespoon melted butter, half teaspoon salt.
Remove bones from salmon and mince finely. Mix all together with hands,
form into loaf and steam one hour. Serve with following sauce: Take
liquid from salmon and add two tablespoons sweet milk, little salt, one
tablespoon corn starch, boil all together and pour over loaf.--Mrs.
Schollander.
SCALLOPED SALMON.--Place in a baking dish a layer of bread crumbs then
a layer of salmon, another crumbs and salmon, ending with crumbs. On
this pour two cups of milk, one egg (whipped), salt, pepper and butter
the size of an egg.--Mrs. Paul Leonhardy.
OYSTER FRITTERS.--Beat yolks of two eggs light, add one half cup milk
and one cup of flour sifted with one fourth teaspoon of salt. Beat well
and add one half teaspoon of melted butter. Set aside for an hour or so
in a cool place. When ready to use beat the whites of eggs stiff and
add them. Take a large oyster in a big spoon, dip it into the batter
and filling the spoon and drop into smoking hot grease or fry like
doughnuts. Serve with tomato catsup or any preferred sauce.
OYSTER SAUTE.--Drain select oysters, heat pan hot and brown butter in
it. Just cover the bottom of the pan with large oysters as soon as the
butter sizzles and is piping hot. When brown on under side turn and
brown well. Season with salt and pepper. Add butter as needed and turn
the oysters and butter sauce on to prepared toast points. Heat the dry
pan again, add butter and when hot brown more oysters in it. The butter
must be hot and only a few oysters should be browned at a time.
OYSTERS AND BACON BAKED.--Butter a roast pan and lay large plump
oysters in a layer on the bottom of it. Season to suit taste with salt,
pepper and lemon juice and lay three thin slices of bacon over the top.
Roast brown in a quick oven. Serve on toast with tomato sauce, if
liked, or with cream sauce. A piquant bake is made by mixing finely
chopped green apples with the oysters before baking.
PIGS IN BLANKETS.--Wrap each large oyster in a thin strip of bacon and
fasten with a tooth pick, bake in a quick oven until bacon is crisp and
oysters plump. Sometimes they are broiled over clear coals.
CREOLE OYSTERS.--Bake in ramekins or individual dishes. Put a teaspoon
of butter in the bottom of each dish, then six or seven oysters; add
one tablespoon of chili sauce and place a strip of bacon on top of
each. Place dishes in a baking pan and bake until bacon is crisp.
SAUCE FOR OYSTER COCKTAILS.--Mix three tablespoons of tomato catsup,
three tablespoons of vinegar, one tablespoon of Worcestershire sauce,
three tablespoons of grated horseradish, juice of one lemon and salt
and pepper to season well. Place on ice. Chill the oysters well, wash
and drain them, lay six in each serving glass and cover with the
prepared sauce. Serve very cold, with salted wafers.--Contributed.
OYSTERS IN CELERY SAUCE.--Clean and cut celery into small pieces and
cook until tender in boiling salted water. Rub enough of the soft
celery through a colander to make a cupful. In a saucepan melt a
tablespoonful of butter and mix smoothly into it a heaping
tablespoonful of flour. Add a cupful of hot milk and cook until creamy;
add the soft celery and half a pint of oysters, add more salt if
needed, one-eighth teaspoon of pepper and a few drops of lemon juice;
cook until the oysters curl, when the filling is ready for the
ramekins. Serve hot.
DEVILED OYSTERS.--Butter scallop shells and put into each five oysters
with their own liquor and sprinkle with a drop of Tobasco, a little
tomato catsup and a quarter-salt-spoonful of salt and cover with fine
cracker or bread crumbs. Scatter a few bits of butter here and there on
the oysters and set the shells in a hot oven. Serve on doily covered
plates.
KIPPERED HERRING.--Rinse herring in warm water, dry and put on tin or
agate plate in hot oven 15 minutes; then pour over a little melted
butter, cover and leave in 5 minutes more. This should be served on
small pieces of toast.
FINNAN HADDIE.--Put a piece of butter the size of a walnut in pan and
when hot add two cupfuls of finnan haddie picked fine. Add one cupful
of cream or milk into which one tablespoonful of flour has been rubbed
smooth. Let come to a boil and when cooled a little add a dash of
pepper and the well beaten yolk of an egg. Serve on toast.
SCALLOPED OYSTERS.--Roll one pound and a half of crisp crackers fine.
Butter a deep baking dish and spread a layer of crackers an inch deep.
Spread over them a dozen oysters in their liquor, sprinkle a generous
half teaspoon salt and a dash of pepper over them, dot with bits of
butter, (about two tablespoons) and pour in half a cupful of milk, then
add another layer cracker crumbs, oysters, etc., and proceed until one
quart of oysters and one and one half pounds of crackers are used.
Cover the top with cracker crumbs, dot generously with butter and pour
on the remaining milk and oyster liquor. Use altogether about one and
one half pints of milk to this quantity of oysters and crackers. Bake
about one hour or until crumbs are well browned and oysters
plump.--Mrs. Whitehead.
SAUCE FOR OYSTER PATTIES.--One cupful of solid oysters. Melt two large
tablespoons of butter in a stew pan, blend in two heaping tablespoons
of flour and rub smooth; add one scant pint of cream or rich milk; stir
until smooth and thick. Drain the oysters and add them with one level
teaspoon of salt and a good dash of pepper. When the oysters are plump
remove to back of range and stir in the beaten yolks of two eggs mixed
with a little cream. For canned oysters add one large teaspoon of curry
powder before serving. Serve in pattie shells of baked pastry or in
timbal cases or on buttered toast.--Mrs. Whitehead.
OYSTER PIE.--Line a baking dish with rich pastry, either pie crust or
biscuit crust. Put one quart of oysters in a double boiler with one cup
of milk, and two thirds cup of butter and steam until oysters are plump.
Slice six hard boiled eggs, mix with one half cupful of cracker crumbs
and a cupful of sweet cream; add one full teaspoon of salt and a
generous sprinkling of pepper. Mix with the prepared oysters and fill
the lined baking dish. Cover with the top crust and bake about twenty
minutes in a hot oven or the pastry shell may be baked separately if
preferred and filled with the cream. The thickened, creamed oyster patty
filling makes a good filling for oyster pie, also it may be served with
steamed dumplings or small baking powder biscuits.--Contributed.
FRIED OYSTERS.--Select large, fresh oysters. Drain them and season with
salt and pepper. Roll bread crumbs that have been crisped in the oven
very fine and then sift them. Dip each oyster in the prepared crumbs
and then into beaten egg and again into the crumbs. Heap the crumbs in
thick little piles and roll the oysters in them until a nice thick
crust is formed over each oyster. Have an iron kettle or skillet filled
two inches deep with smoking hot lard, lay the oysters in a nice frying
basket, if you have one, and plunge it into the hot grease. Cook until
nicely browned. Drain and serve hot with lemon points, tomato catsup or
any preferred sauce.--Mrs. Whitehead.
SALMON TIMBALES.--One can salmon, flaked, add the beaten yolks of three
eggs, two tablespoons of thick cream, one teaspoon of lemon juice, salt
and pepper and lastly cut in the stiffly beaten whites of the eggs.
Pour into greased individual molds, set in a pan of hot water and bake
about twenty minutes.
BAKED FISH SCALLOPS.--Two cups cold cooked fish. Remove the bones and
break fish into small flakes. Mix with a thick cream sauce, well
seasoned. Butter baking shells or individual dishes, fill with the
creamed fish, cover with fine bread or cracker crumbs, dot with butter
and bake until brown. Serve with lemon points.
CODFISH BALLS.--One cup of flaked cod fish soaked in clear water, then
drained. Boil three large potatoes until tender, then drain and mash
with the cod fish. Season with salt, pepper and butter and add one
beaten egg. Drop by the spoonful into smoking hot grease and fry like
doughnuts. Serve immediately.
SCALLOPED FISH.--Add flaked cold cooked white fish, halibut or salmon
to a thick cream sauce seasoned with minced onions, thyme or parsley
and butter, alternate with layers of cracker crumbs and bake brown.
CREAMED FISH CANAPES.--Beat an egg with half a cup of milk and add a
dash of salt. Dip circles of bread, cut half an inch thick, in this and
fry brown in butter, turning once. Spread with creamed fish or chicken
and place a poached egg on top. Dot with butter and sprinkle with salt
and pepper and serve for breakfast or lunch.
Game
"Variety is the spice of life."--Cooper.
WILD DUCK ROASTED.--Prepare as for roasting the same as any fowl,
parboil for fifteen minutes with an onion in the water to remove the
strong flavor. A carrot will answer the same purpose. Stuff with bread
crumbs, a minced onion, season with pepper and salt, a little sage and
a good supply of butter, roast until tender. Use butter plentifully in
basting. One half hour will suffice for young ducks. If bread crumb
dressing is not liked, sliced apple stuffed in the duck is very
nice.--Mrs. A. McKay.
TO PREPARE VENISON.--Wash clean, dry well with clean dry cloth, salt,
pepper and dredge with flour, cut long gashes into roast, place in
gashes strips of salt pork or bacon; lay strips on top; place in a bake
pan with a very little water, cover roast until nearly done, take off
cover, baste and brown slightly.--Mrs. A. McKay.
BROILED PRAIRIE CHICKEN.--After dressing lay on ice for a few hours,
then divide in halves, again divide the thick sections of the breast,
sprinkle with salt and pepper and lay the pieces on a gridiron the
inside down. Broil slowly at first. Serve with cream gravy and currant
jelly.
PRAIRIE CHICKEN (STEAMED AND BAKED).--Stuff them with a dressing of
bread crumbs and seasoning of pepper and salt, mixed with melted
butter, sage, onion or summer savory may be added if liked. Secure the
fowl firmly with a needle and twine. Steam until tender, then remove to
dripping pan; dredge with flour, pepper and salt, and brown delicately
in oven. Baste with melted butter. Garnish with parsley and currant
jelly. Above game recipes given in American Cookery demonstration by
Mrs. A. McKay.
BROILED VENISON STEAK.--Venison steaks should be broiled over a clear
fire, turning often. It requires more cooking than beef. When
sufficiently done season with salt and pepper, pour over two
tablespoonfuls of currant jelly, melted with a piece of butter. Serve
hot on hot plates. Delicious steaks, corresponding to the shape of
mutton chops are cut from the loin.--Mrs. C. C. Mackenroth.
ROAST VENISON.--Rub the saddle or haunch of venison with a damp cloth
and then rub in butter. Make a thick paste of flour and water and
spread it an inch thick on the roast. Lay a buttered coarse wrapping
paper or one of the new cooking paper bags over the roast and put the
meat in the roasting pan with one cupful of hot water. Lift the paper
and baste every fifteen minutes with melted butter and hot water. Roast
in a hot oven until the meat is tender, then remove the paper and the
coat of paste. Dredge the meat with flour, one teaspoonful of salt and
pepper and baste with pan drippings and butter until meat is nicely
browned. Add a pint of hot water to the drippings and thicken with
flour for a gravy. Add a pinch of cloves, nutmeg and mace and stir in a
glass of currant jelly until it is dissolved. Strain and serve with the
meat. Venison cooked this way will be moist instead of dry and
hard.--Mrs. Whitehead.
ROAST PRAIRIE CHICKEN.--Have chicken skinned and put in cold water at
least three hours, then wipe dry and stuff with bread crumb dressing.
Put in roaster and dot with bits of butter and two or three slices of
bacon, one onion pricked with three cloves, add several pepper and all
spice kernels and a teaspoonful of salt and one cupful of water. Roast
about one and one half hours and baste occasionally.--Mrs. J. Bruegger.
ROAST WILD DUCK.--It is best to keep wild ducks a few days after they
are killed if the weather is cold. As most wild duck have the flavor of
fish, therefore it is advisable to parboil them, with a carrot in each
duck, before roasting, as this absorbs all the unpleasant taste. An
onion has the same effect, but when onion is used in dressing the
carrot is preferable. Roast the same as tame duck and use dressing for
stuffing fowl with a little onion added; bake about one half hour in
very hot oven, carefully turning them, baste them and add a little
water if necessary. A few slices of bacon roasted with it adds to the
flavor of wild game. Serve hot with the gravy it yields. The canvas
back duck requires no spices or flavors to make it perfect, as the meat
partakes of the flavor of the food the birds feed upon, which is wild
celery, and this delicious flavor is best preserved when roasted
quickly with a hot fire.--Mrs. George Bruegger.
PRAIRIE CHICKEN OR SQUAB PIE.--After the chickens are picked and drawn
as a large fowl is for roasting, wash them and put them in a saucepan
with a close cover; they should be covered with boiling water and
boiled slowly till tender, when a little salt and an onion and cloves
should be added; then take them out, drain and dry, and put in each
squab a teaspoonful of butter, a little pepper, salt, minced parsley
and thyme; then put into the cavity of each chicken a hard boiled egg;
lay them in a large baking dish three or four inches deep; strain over
them the liquor in which they were simmered, add teaspoonful of butter,
one teacup of milk or cream; sift in two tablespoonfuls of cracker
crumbs, put in a few slips of parsley, cover with a rich crust and
bake.--Contributed.
Poultry
"Take the goods the Gods provide thee."--Dryden.
ROAST TURKEY.--Select if possible a young turkey, carefully remove all
feathers and singe it over a burning paper on the stove, then see that
it is carefully drawn and no internals broken; remove the crop
carefully; after the head is cut off, tie the neck close to the body,
by drawing the skin over it, now wash the inside of the turkey in
several clean waters, into the next to the last add a teaspoonful of
baking soda, this is to destroy that sour taste which fowls often have,
if not freshly killed. After a thorough rinsing and washing of the bird
wipe dry both in and outside with a clean cloth, rub the inside with
salt, then stuff the body and breast with dressing for stuffing fowls,
then sew up with strong thread, rub it over with a little soft butter,
sprinkle over some salt and pepper, dredge with a little flour, place
in a roaster with a little water and cook from two to two and a half
hours, turn it around occasionally so that every part will be browned
alike, when it appears done, pierce with a fork and when the liquid
runs clear, the bird is done. Serve with cranberry sauce. Garnish with
parsley, or fried oysters.--Mrs. George Bruegger.
DRESSING FOR STUFFING FOWL.--For an eight or ten pound turkey use about
three pints of stale bread crumbs, put into a dish and pour tepid water
over it, (not hot for that makes it heavy) let stand for a few minutes,
then take up a handful and squeeze dry with both hands, put into
another dish and when all is pressed dry toss it up lightly through
your fingers, this process makes it very light. Parboil the liver,
heart, and gizzard, in a little stew pan. When tender mince very fine
and add to the bread, now one teaspoon of salt, a little pepper, half
cup of melted butter; peel and chop one cooking apple, two tablespoons
of green or dry fine minced parsley; mix well, add one beaten egg, mix
again and it is ready for either turkey or chicken. For goose or duck
add a few slices of onion chopped fine. The water in which the heart,
gizzard and liver were stewed may be used with the gravy of the roast
turkey, goose, duck or chicken.--Mrs. George Bruegger.
ROAST GOOSE.--The goose should not be more than eight months old, and
the fatter the more tender and juicy the meat. After the goose has been
well washed, cleaned and wiped, rub a little salt inside, stuff with
the dressing for stuffing fowls with a little onion added to the
dressing. Do not stuff too full and stitch the openings firmly to keep
the flavor in and the fat out. Place in roaster with a little water and
bake about two and a half hours, carefully turning it frequently and
baste with water and salt. When done with all parts evenly brown, take
up, pour off the fat and to the brown gravy left, add a little water,
and some flour to thicken, bring to a boil and serve in a gravy boat.
Garnish goose with parsley.--Mrs. George Bruegger.
VIRGINIA FRIED CHICKEN.--Dress and cut up chickens, rub each piece with
salt and pepper, then dip it into beaten egg, then into flour and fry
brown in deep hot fat or butter and lard mixed, or bacon drippings.
Cover the skillet and let chicken cook slowly after it is browned well
to be sure it is done. Remove chicken to platter and turn out part of
the drippings. Add cooking spoon of flour to remaining drippings and
cook a minute, then add milk or cream to make gravy. Season with salt
and pepper and just before serving add beaten yolk of one egg mixed
with a little milk. Serve with chicken. Garnish chicken platter with
slices of cold boiled ham or crisp bacon, and corn dodgers and you will
have a typical "Old Dominion" dish. I got above recipe from a Virginia
woman.--Mrs. Whitehead.
SMOTHERED CHICKEN.--Split a young chicken down back, season with salt
and pepper and put in roaster with one cup hot water. Roast (covered)
until tender. As it begins to brown make a paste of two tablespoons
each of butter and flour, blended, and spread it over chicken, basting
often with pan dipper. Add cupful cream to drippings in pan for gravy.
If the chicken is large cut into pieces as for frying before roasting
this way.--Mrs. Whitehead.
CREOLE STEWED CHICKEN.--Boil a pint of rice in two quarts of water
until half done, then add a cut up fowl with one minced onion, blade of
mace, four large mushrooms or half a can, half a chili pepper, teaspoon
salt and three or four small tomatoes cut up and one tablespoon butter.
Stew gently until chicken is tender, stirring often and adding hot
water as needed. Serve in baked pastry shell or on toast. Mrs.
Whitehead. Above chicken recipes were demonstrated in Mrs. Whitehead's
paper on Southern Cookery.
SWEDISH DUCK FILLING.--One quart of bread crumbs, four good-sized
apples, one half cup of browned butter, cinnamon, raisins, and currants
to taste. Stuff fowl.--Contributed.
DAIRY LUNCH CHICKEN SANDWICH.--Make a thin batter of one and one half
pints of water, one pint of milk, one egg, scant half teaspoon of soda,
one tablespoon of salt, dash of pepper and flour enough to mix like pan
cake batter. Cut a young chicken into quarters, dip it in the batter
and fry brown in deep fat. Serve between slices of bread. Garnish with
dill pickles.--Mrs. T. A. McKay.
CHICKEN CROQUETTES.--One cup of the white meat of boiled fowl packed in
solid, then chopped fine and mashed till like fine powder. Add one half
level teaspoon salt, one half saltspoon paprika, or white pepper. Make
one pint thick cream sauce, with two level tablespoons butter and two
heaped tablespoons of cornstarch cooked together, diluted with one pint
of hot cream, and stirred till very smooth and thick. Season with one
half teaspoon salt and one half saltspoon pepper. Stir as much of the
hot sauce into the chicken as it will take up and enable you to handle
the mixture in shaping, remembering that the sauce will be much thicker
when cold, and so the mixture may be quite soft. The meat varies greatly
in its power to absorb the sauce, therefore it is impossible to give an
exact amount but if the sauce is thick a large portion may be used and
the croquettes will be all the more creamy for it. When cold, shape a
tablespoon of the mixture into a ball, then into a cylinder, roll in
fine dry bread crumbs, beaten egg diluted with water, then crumbs again,
and fry one minute in deep, smoking hot fat. More of the delicious
flavor of the meat will be retained with this simple seasoning of salt
and pepper than with a variety of condiments.--Contributed.
CREAMED STEWED CHICKEN.--Cut up fowl as for fricassee, put over the
fire in enough cold water to cover it well. Bring gradually to a boil.
When it begins to bubble, add a stalk of celery, some chopped parsley,
and a bay leaf. Simmer until tender before seasoning. Make a white
sauce in a frying pan of two tablespoons butter cooked with the same
quantity of flour. As soon as well mixed stir into this a large cupful
of strained and skimmed gravy from the pot, have ready one half cup
cream, heated with a pinch of soda, add this to the thickened gravy,
very slowly so as not to curdle. Do not boil after cream is in. Cook
dumplings in the gravy left, after the reserved cupful and chicken are
taken out.
DUMPLINGS FOR CHICKEN STEW.--In a pint of flour, sift a heaping
teaspoon baking powder, one fourth teaspoon salt, sift flour twice, now
rub in a tablespoonful of shortening, and wet with enough milk to make
a dough that can be rolled out. Cut into rounds and drop into the
boiling gravy. Should be done in ten minutes.--Mrs. Paul Leonhardy.
CREAMED CHICKEN.--Three pounds of chicken boiled tender in salted water
and freed of bones, skin and gristle. Cut the meat into small pieces.
Boil two sweet breads tender in salted water with the juice of half a
lemon. When tender, drain and throw them into cold water to blanch;
then free from skin and gristle and cut into small pieces; drain a can
of French mushrooms and cut them into quarters. Make a cream sauce of
two tablespoons of butter, melted and blended with two tablespoons of
flour, add one pint of hot thin cream, one teaspoon of salt, juice of
one lemon, and juice pressed from half a small onion, and a dash of
pepper, cook thick but remove from fire and add one beaten egg yolk
mixed with one cup of whipped cream. Add to the heated chicken,
mushrooms and sweet breads. Mix well and serve in patty shells, or
timbales. (The whipped cream may be omitted.) For escalloped chicken
turn the above mixture into a buttered baking dish, cover with fine
rolled bread crumbs, dot with butter and bake until well browned.
Reserve the chicken broth for soup or make a gravy of it and serve with
baking powder biscuit or dumplings.--Contributed.
CROQUETTES.--Cook one large tablespoon of butter with two tablespoons
of flour, add one cup milk or cream, one teaspoon onion juice, one
teaspoon salt, dash of pepper and nutmeg and one beaten egg. Mix with
one cup of minced meat or chicken, form into croquettes after the
mixture has stood an hour. Fry brown in deep fat after rolling in egg
and bread crumbs.--Contributed.
HOT TAMALES.--Cook a three pound chicken tender in salted water to
cover. Chop chicken meat fine and return bones to the kettle. Cut open
six large chilli peppers or chillies, wash, cut out seeds and cut into
halves. Cover with boiling water and cook until soft and press through a
fine sieve. Brown a golden color two medium sized chopped onions in hot
butter, add the chilli pulps with half a cup of chicken broth, cover pan
and cook slowly fifteen minutes. Put one quart of corn meal into a bowl
and pour over it enough hot chicken broth to make a dry paste; work with
the hands into a soft but not wet paste. Have broad six inch long corn
husks soaked until pliable in warm water. Open these and down the center
of each put a wide strip of corn meal paste; mix the chopped chicken
with the chilli mixture and spread it on the corn meal paste down the
center; roll up the husks, fold in the ends and tie with narrow strips
of husks. The corn meal must surround the chicken mixture. Lay the
prepared tamales carefully on top of the bones keeping them above the
broth. Sprinkle with a teaspoon of salt and cover the kettle and cook
steadily one hour, being careful that the broth doesn't boil over the
tamales. For the novice, it is easier to steam the tamales over the
broth in a flat covered steamer. Serve very hot in the husks. Minced
beef may be used instead of chicken and often one cup of chopped
tomatoes are added to the chillies before cooking.--Contributed.
CHILE-CON-CARNE.--Cook chillies as in tamale recipe, add to the sieved
chillies one pint of thick strained tomato pulp, one minced large
onion, one fourth teaspoon salt and cover and simmer fifteen minutes.
Cut dark meat from a boiled or roasted chicken, into small pieces or
use small pieces of cooked veal, cover with the chilli sauce and stew
slowly one hour or stand over hot water and steam about an hour or
until chicken has practically absorbed the sauce.--Contributed.
CHILLI MINO PAN CAKES.--Make a light fritter or pan cake batter and fry
cakes in hot olive oil or butter shaking them until they are set.
Spread these cakes with chicken and chilli mixture (as prepared for
tamales) roll up the pan cakes, pour over more of the sauce, sprinkle
with grated cheese and serve immediately.--Contributed.
RICE AND CHICKEN CON-CARNE.--One pint of stewed chicken cut up in
chicken broth and seasoned with three cooked chillies (sieved) half a
cup of washed rice, half a pint of finely minced cooked tongue, one
teaspoon of salt. Stir often and cook until rice has absorbed most of
the broth but do not let it scorch. Serve with half a pint of strained
tomato cooked with one tablespoon of butter and a little
salt.--Contributed.
Meat
"Room! Make way! Hunger commands. My valour must obey."--Beaumont
and Fletcher.
TO JUDGE GOOD BEEF.--Good beef, if young, will be of a bright red
color, fine grained and firm to the touch. The fat of a clear straw
color with a little of it through the muscles, giving the meat a
marbled appearance. The suet should be dry and crumbly and of a darker
shade than the fat. In old beef both flesh and fat will be darker, much
coarser in fiber and decidedly dry compared with young beef. If the
beef is of a pale, dull color, and flabby, it is not well matured; if
very dark and colored and coarse grained with deep yellow fat it will
be found tough and tasteless and if it bears greenish tints and feels
slippery on the surface it is already stale and unfit for use. When
meat is tough add a little vinegar or a piece of lemon to the water in
which it is boiled. This will result in a shortening of time and a
saving of fuel, while the meat will be rendered more easy of digestion;
also any slight taint that may be about the meat will be entirely
removed by this process. A pinch of baking soda can be used instead of
lemon or vinegar.
POT ROAST.--Take a nice piece of the round beef weighing about four
pounds, season well with salt and pepper and dust over thoroughly with
flour. In a flat bottomed kettle melt a piece of butter the size of an
egg, when hot put in the meat, turning until well browned on every
side. When roast is brown add a little onion, six cloves, six allspice
and enough boiling water to come up half way to the top of the meat.
Cook slowly for three hours. When done take out meat, add one
tablespoon of flour to a little cold water to thicken gravy.
MEAT BALLS.--Two pounds round steak, put through sausage grinder three
times, season with salt and pepper, nutmeg and a little cream. Beat two
eggs and mix all together; shape into balls and roll in cracker crumbs
and fry in butter to a light brown.
BAKED VEAL CUTLETS.--One and one half pounds of veal cutlets laid in
well buttered roasting pan with one cup of water; over this spread
dressing made of two cups bread crumbs; two onions chopped fine, two
well beaten eggs; butter size of an egg, salt and pepper. Mix well, add
water to moisten. Lay tin cover on top of pan to prevent scorching.
Bake from half to three quarters of an hour. Remove cover to brown.
ROAST SPARE RIBS.--Trim off ends neatly, crack ribs across the middle,
rub with salt, sprinkle with pepper, fold over, stuff with turkey
dressing, sew up tightly, place in dripping pan with one pint water,
baste often. Turn over once so as to bake both sides equally.
ROAST VEAL LOAF.--Four pounds of veal, one pound of pork, one or two
eggs, one cup of crackers rolled fine, one tablespoon of salt, one
teaspoon of pepper, one teaspoon of sage, mix and make into roll. Bake
three hours.
STEAMED VEAL LOAF.--To two pounds of veal, put through a grinder or
chopped very fine, add two teaspoons of salt, one fourth teaspoon
pepper, butter size of an egg, one cup freshly grated bread crumbs, two
eggs, two tablespoons milk. Knead until well mixed. Butter baking
powder cans, coat with bread crumbs and fill compactly with the meat
and put on cover. Stand in a kettle of water almost to the top of mold.
Boil steadily one and one half hours. When cool take out at once.
STUFFED BEEF STEAK.--Prepare a dressing as for chicken, of one cup of
bread crumbs moisten with one tablespoonful of melted butter, one
tablespoonful of chopped parsley, salt and pepper to taste. Trim off
the fat from a sirloin steak, spread on the dressing; roll up; tie to
keep in shape, and bake one hour. Baste often with stock and drippings.
When done remove the string that it may not unroll and serve with brown
sauce. Mushrooms may be added to the dressing if desired. (Roll may be
steamed instead of roasted if desired.)
SAUCE.--Melt and brown one large tablespoonful butter, add to it two
tablespoonfuls of flour, stir until it is smooth and brown, then add
one pint of the liquid strained from the pan. Stir until it thickens,
take from the fire and add one tablespoonful of Worcestershire sauce;
season with salt and pepper.
DIRECTIONS FOR BOILING HAM.--Put the ham in cold water over night and
boil in the same water in the morning. When done skin it and roll it in
crackers mixed with pepper, and put into oven to brown.
VEAL LOAF.--Two pounds of veal chopped, one half pound salt pork,
chopped or put through meat grinder twice. Add one egg, twelve
crackers, rolled fine, salt and pepper to taste. Bake one and one half
hours. (The above meat recipes were demonstrated in American Cookery
series by Mrs. A. McKay.)
VEAL STEW, WITH LEMON AND EGG SAUCE.--Four pounds veal, salt and
pepper, stew the veal until tender, drain off the broth, leaving barely
enough to cover the meat. Beat six eggs and add slowly to them, beating
all the time, the juice of three lemons. Pour this over the veal and
heat but do not boil.--Mrs. Aaron J. Bessie.
NORWEGIAN MEAT PUDDING.--Take five pounds of round steak, quarter pound
beef suet, grind ten or twelve times, add salt, nutmeg, one cup sweet
cream, one pint milk, mix well. Bake in pudding tin with funnel in
center. Set tin in pan of boiling water. Bake one hour.
PUDDING SAUCE.--Drain liquid from pudding when done. To this add sweet
cream, thicken with flour and milk. Season with salt, nutmeg and
capers. This will serve ten or twelve people.--Mrs. R. Meidell.
German Cookery
BOILED MEAT BALLS.--One pound of round steak, one egg, one slice of
bread, two tablespoons melted butter, one teaspoon salt, a dash of
pepper. Trim off all the fat, skin and bones, wash them and put on
stove in cold water with one onion, piece of celery, a little parsley
and salt to taste. Let boil one hour. Chop or grind the meat, soak the
bread in water and press, then mix with all ingredients and form into
balls the size of an egg, and boil in the above broth ten minutes. For
the gravy brown one tablespoon butter, one of flour, add the broth and
stir smooth. Put meat balls into a deep dish and pour gravy over
them.--Mrs. J. Bruegger.
MARYLAND BAKED HAM.--Soak a ham over night in cold water and boil it
tender in sweet cider or water, putting it on in enough liquid to
cover. It must be tender but not broken. Remove the rind, outline the
fat on top into diamonds, placing a clove in each. Rub half a cup of
maple syrup into ham, sprinkle with pepper, place in oven and brown,
sprinkling with sifted bread crumbs if liked. Serve hot or if sliced
cold, lay plate and heavy weight on ham over night to make nice firm
slices.--Mrs. Whitehead. Southern Cookery demonstration.
LULA'S CORNED BEEF.--Five pounds rump beef or sirloin, five tablespoons
salt, three tablespoons brown sugar. Saltpetre size of a hickory nut.
Dissolve the ingredients in enough water to cover the beef, and let the
meat stand in the brine twenty four hours. Boil meat in the same brine
three and a half hours. Quick, simple and good as it gives the
purchaser a chance to select the cut of meat she prefers for
corning.--Contributed.
SPICED BEEF LOAF.--Two and one half pounds of round steak put through a
food chopper, with one fourth pound of salt pork; one teaspoonful of
dried and rolled bread crumbs; two scant cupfuls of milk, one beaten
egg, one teaspoon of butter; one teaspoonful of salt; one half teaspoon
each of cinnamon, cloves, mace and allspice, a dash of cayenne pepper.
Mix into one large loaf and lay in a buttered roasting pan. (I use two
individual bread tins using one loaf hot for dinner and reserving the
other to slice cold.) Add a cupful of hot water to each baking pan;
sprinkle sifted bread crumbs over the meat and dot with butter. Bake
covered until brown and tender basting often but do not cook until hard
and dry. Serve with the gravy or hot tomato sauce, horseradish or
mayonaise.--Mrs. Whitehead.
FAAR I KAAL. NORWEGIAN.--Get twenty cents worth of leg of mutton, cut
in small pieces. Put in the kettle one layer of mutton, one medium
sized head of cabbage cut into six pieces, four potatoes, cut in
halves, two medium sized carrots, quartered. Between each layer of meat
and vegetables add salt, whole peppers and a little flour. Set the
kettle on the stove and add about one quart of water. Let boil slowly
for at least three hours. When done remove from fire and serve. This
will serve three people.--Mrs. R. Meidell.
ROUND STEAK STEW.--Take one and one half quarter pounds of round steak
and pound it well, roll in flour and fry (same as any other steak) over
this pour one pint of boiling water, season with salt, pepper and a
little onion. Let stew one hour or until tender.--Mrs. R. Meidell.
STEAMED VEAL LOAF.--Take two pounds raw veal, grind, two teaspoons
salt, one fourth teaspoon pepper, butter size of an egg, one cup
freshly grated bread crumbs, two eggs, two tablespoons milk, knead
until well mixed. Butter baking powder cans, coat with bread crumbs,
fill compactly with the meat, put on cover, stand in kettle of water
almost to the top of the mold. Boil steadily one and one half hours.
When cool remove from molds at once. Can be eaten hot.--Mrs. Paul
Leonhardy.
JELLIED VEAL OR CHICKEN.--Three pounds of stewing veal shank or
chicken, one tablespoon of chopped onion, one tablespoon chopped
celery; one level teaspoon of salt, dash of pepper. Cover with water
and boil steadily until the meat is very tender and liquor reduced.
Remove the meat from the liquor, free it from gristle and bones and
chop fine. Strain the liquor, stir it through the meat and pack in a
square mold, laying a heavy weight on top. Serve it cold, cut in thin
slices and garnished with sliced hard boiled eggs, sliced lemon or
pickled beets.--Mrs. Whitehead.
SCRAMBLED CALF'S BRAINS.--Soak two pounds of calf's brains in strong
salt water one hour. Then carefully remove all membrane and blood
clots. Dip the brains in flour and fry brown in hot drippings, bacon
preferred. Hash the brains with a knife and scramble four fresh eggs
with them, season with salt and pepper, tossing well together with a
knife until nicely browned. Serve with toast or hot buttered rolls or
baking powder biscuit.--Contributed.
CROWN OF LAMB WITH CURRIED RICE BALLS.--Have the marketman prepare the
rack of lamb for a "crown" roast by scraping the flesh from the ribs
half way down, joining the rack together and fastening it firmly.
Sprinkle with pepper and salt, wrap the ribs in oiled paper and roast
in a brisk oven. Baste often and allow fifteen minutes to each pound.
Garnish with rice balls made as follows: Steam one cupful of rice until
tender. Make two cupfuls of sauce by melting two tablespoonfuls of
butter, adding one teaspoonful currie powder, one saltspoonful of onion
juice, and two tablespoonfuls flour, and stock, or water and milk, and
one half teaspoonful of salt. Cook until smooth, then add sufficient
sauce to the rice to form into balls; reheat them in a steamer, dip
them in the sauce which has been kept warm and fill the crown.
MINT JELLY.--Is a toothsome accompaniment to roast lamb, and is a novel
variation to the customary mint sauce. Soak one cupful of chopped mint
in one pint of water for one hour. Strain, heat to the boiling point
and pour over one half box of gelatin which has been softened in half a
teacup of cold water. Add three tablespoonfuls of sugar, four
tablespoonfuls lemon juice and a saltspoonful of salt. Pour into molds
and set in a cold place to harden. Turn out on chilled saucers just
before serving.--Contributed.
TONGUE IN PORT WINE.--Boil a beef's tongue until it is tender enough to
stick a fork through; put it in cold water and remove the skin; set it
away until cold; save the water in which it was boiled and put it on
the stove with four small onions and two small carrots, boil until the
vegetables are tender, then remove the carrots and mash the onions into
pieces; brown two tablespoonfuls of brown sugar, add it to the liquor,
with a level teaspoonful each of allspice, cloves and mace, and pepper
and salt to taste. Blend two tablespoonfuls each of butter and flour,
thicken the liquor with this and add three quarters of a cup of port
wine. Split the tongue lengthwise, put it in the liquor and heat
thoroughly, and serve with the sauce.--Mrs. Whitehead.
SYRIAN STEW.--To be eaten with boiled rice. Neck of mutton will do
nicely for this. Separate the fat from the lean meat. Mince the fat and
melt it in frying pan. Cut the lean meat into chunks about a cubic
inch, more or less, in size, and fry in a hot fat. Have at hand an
earthen cooking vessel; remove the meat from frying pan when done and
drop into the earthen vessel. Have ready the vegetables, also cut into
chunks (not slices), and brown in the fat, removing them as they brown
and putting them with the meat. Next, slice two large or four small
Spanish onions (slicing not into rings, but first into halves,
lengthwise; next slicing each half lengthwise), and fry until well done
(sprinkling them with salt hastens the process). Add these to the meat
and vegetables, then add a cupful of canned or fresh tomato and a small
quantity of water, seasoned with salt and that brown pepper which is
more spicy than hot; let it come to a boil and simmer gently. It should
be begun two hours before mealtime. Any vegetable will do. Vegetable
marrow is excellent, but this should be allowed to steam for awhile
with the meat and onions before the tomatoes are added and cooked
without water. For potatoes, add a few cloves or a small piece of
cinnamon bark to flavor. Celery stew is excellent and cabbage also is
good; but for either of these omit the tomatoes and add some lemon
juice shortly before removing from fire. Such vegetables as celery,
cabbage and haricot beans should not be browned in the fat, but stirred
about for awhile in the cooking vessel with the meat and onions, and
thus fried slightly before adding the water. There is an infinite
variety of these stews, all on the same principle.
BOILED RICE.--To accompany Syrian stew.--A double boiler is not
necessary. Wash the rice until the water is clear, removing any foreign
grains or dirt. Have ready in a saucepan double the quantity of boiling
water that you have of rice, in which has been melted a lump of butter.
When the water boils hard drop in the rice, add a rounded teaspoonful
of salt to every cup of rice and boil gently, uncovered. Do not stir.
For very hard rice allow two and one half cups of water to a cup of
rice. You will soon learn just the quantity required. By the time the
water dries out the rice should be done and each grain firm and
separate. Allow a generous teaspoonful of butter to each cup of rice.
One cup is sufficient for two persons. When the water gets low, taste
the rice, and if you find it is still hard add a little more boiling
water, or cover and remove to the back of the stove to finish
slowly.--Contributed.
HOME MADE SAUSAGE.--Grind six pounds of raw lean fresh pork and three
pounds of raw fat pork to a pulp. Put it in a large graniteware pan and
add twelve teaspoons of powdered sage, six teaspoons of ground black
pepper, six teaspoons of dry salt and one teaspoon each of ground
cloves, allspice and nutmeg. Mix the seasoning well into the meat and
pack it into stone jars, as closely as possible. Pour melted lard or
paraffine wax over the top, which will be all the protection it will
require. All winter as wanted make it into small cakes and fry
brown.--Contributed.
HEAD CHEESE.--This is made of the head, ears and tongue of a pig. Boil
them after cleaning them, in salted water until tender. Strip the meat
from the bones and chop (not grind) very fine. Season with salt,
pepper, sage and powdered cloves, to taste; then add one cup of good
vinegar. Mix all together thoroughly and pack hard into molds or bowls,
interspersing bits of the tongue cut into oblongs and triangles an inch
in length. Wet a plate and press down on the top of each mold and place
a weight on top of that. In two days it will be ready to eat. If you
desire to keep it several weeks you can turn it out of the molds and
immerse in cold vinegar in stone jars. This will preserve it admirably
and you have only to pare away the outside if too acid for your
taste.--Contributed.
PHILADELPHIA SCRAPPLE.--Take a cleaned pig's head and boil until the
flesh slips easily from the bones. Remove all the bones and chop fine.
Set the liquor in which the meat was boiled aside until cold, take the
cake of fat from the surface and return the liquor to the fire. When it
boils, put in the chopped meat and season well with pepper and salt.
Let it boil again and thicken with corn meal as you would in making
ordinary corn meal mush, by letting it slip slowly through the fingers
to prevent lumps. Cook an hour, stirring constantly at first,
afterwards putting back on the range in a position to boil gently. When
done, pour into a long, square pan, not too deep, and mould. In cold
weather this can be kept several weeks. Slice and saute in butter or
dripping.--Contributed.
MUTTON ROAST.--Just cover the breast of mutton with water, adding a
little salt. Set over the fire, and when it comes to a boil place over
a more moderate heat and simmer for three hours. Then take it up on a
platter, draw out the bones, make a stuffing of bread crumbs, parsley,
thyme, salt, pepper and a little melted suet or butter; lay this on the
meat, roll it up and fasten with skewers. Cover thickly with egg and
bread crumbs and bake in a good oven fifteen minutes to each pound of
meat. When it begins to brown baste frequently with the pan drippings.
Serve on a bed of cress.--Contributed.
FRIED HAM WITH CREAM SAUCE.--Trim off the edges; put into a hot pan
with one teaspoonful of drippings, put over hot fire and keep turning
the ham. Never put into pan and fry on one side before turning. You
must keep turning constantly. When nice and brown on both sides remove
to a hot platter. Put one tablespoonful of flour into pan, mix well and
add one cup of cold milk slowly, stir and boil three minutes. Pour over
ham.--Contributed.
HAM JELLY.--Mix two cupfuls of boiled ham, chopped and pounded very
fine, with one teaspoonful of French mustard, a good dash of cayenne,
one teaspoonful of granulated gelatin dissolved in one half cupful of
hot water (with a teaspoonful of beef extract if at hand), and
finally with one half cupful of cream which has been whipped. When
thoroughly blended press into a wet square mold and place on ice for
two or three hours. It will keep for a day or two. When ready to
serve cut in thin slices and put on each a teaspoonful of mayonnaise
dressing in which a little freshly grated horseradish and whipped
cream have been stirred. Two tablespoonfuls of mayonnaise, four
tablespoonfuls of whipped cream and one tablespoonful of horseradish
will be the right proportions.--Contributed.
GOULASH.--Use two pounds of lean beef cut into neat pieces; chop an
onion, half a carrot and one eighth of a green pepper; place all in a
kettle with two cups of stock, or water will do, cover and stew gently
for two hours; add five small sour pickles in the kettle with the meat,
a teaspoonful of salt; continue to stew for half an hour longer. Remove
the meat on a hot platter, place the pickles around the meat, thicken
the gravy with a little flour and water and pour the gravy around the
meat.
JELLIED VEAL.--One or two knuckles of veal boiled until very tender in
water to cover. Strain the juice and cut the meat into small pieces or
chop fine, season with salt, pepper and a little powdered sage; put
back into strained broth and boil until nearly dry. Add juice of one
lemon and turn into a mold, press well and let it stand until cold and
firm. Slice in thin slices. For pressed beef use minced parsley instead
of sage and omit the lemon juice. For pressed chicken omit the parsley
and sage, add the lemon juice to the chicken broth and mould with a
layer of sliced hard boiled eggs placed in the center of the
loaf.--Contributed.
PORK PATTIES.--One cup chopped pork, two cups bread crumbs, two beaten
eggs and one half cup milk, season with butter, salt and pepper, (and
sage if liked). Fill buttered gem tins and bake until nicely
brown.--Mrs. A. McKay.
CREAMED DRIED BEEF.--Pick half a pound of chipped dried beef into small
pieces and bring it to a boil in water to cover. Drain, add one
tablespoon of butter and dredge with one large tablespoon of flour, add
two cupfuls of milk or cream and cook thick. Season with pepper. Nice
for breakfast or lunch. Make creamed codfish the same way.--Contributed.
HAMBURG HASH.--One pound hamburg steak, two tablespoonfuls butter,
eight or ten potatoes, one small onion, one small bunch parsley, one
teaspoonful celery salt, half teaspoonful common salt, paprika for
seasoning, half cupful hot water. Having all these things chopped and
ready, melt the butter in a frying pan and toss the onion about in the
pan until it becomes colored. Add the chopped beef and stir it until it
has become nicely browned. Add the hot water, stirring thoroughly; then
add the potatoes, parsley, paprika and salt. Stir about until well
cooked. Turn out on a hot dish and serve promptly, garnished with
parsley.
CORN BEEF HASH.--Make like above hamburg hash but use cold, chopped
cooked corn beef and omit the onion and celery salt.
Sauces for Meat, Fish, Fowl and Game
"It is not what we intend, but what we do that makes us
useful."--H. W. Beecher.
TOMATO SAUCE.--Take a quart can of tomatoes, put it over the fire in a
stew pan, put in one slice of onion, add two cloves, a little pepper
and salt, boil about twenty minutes; then remove from the fire and
strain it through a sieve. Now melt in another pan an ounce of butter,
and as it melts sprinkle in a tablespoonful of flour, stir it until it
browns and froths a little. Mix the tomato pulp with it, and it is
ready for the table. Excellent for mutton chops and roast beef.
TOMATO SAUCE.--Melt one tablespoon of butter, rub in one tablespoon of
flour, half teaspoon salt, a little pepper, add one pint hot milk, cook
until well done, stirring all the time to keep it smooth. Pass a few
stewed tomatoes through the sieve to remove seeds, enough to give
thirteen teaspoons for the sauce. Stir in just before serving. Serve
with fish by pouring a few spoonfuls over each piece.
CREAM SAUCE.--Put two tablespoons butter in a pan, add two tablespoons
flour, mix well together, pour on gradually one cup scalded milk,
stirring all the time, one quarter teaspoon salt and a little white
pepper. Cook thick.
CREAM SAUCE.--One tablespoon flour, half pint of cream or milk, one
tablespoonful of butter, half teaspoonful of salt, dash of pepper. Melt
the butter being careful not to brown it, add the flour, mix until
smooth then add the cream or milk, stir continually until it boils; add
salt and pepper, and use at once. If you are not quite ready to use it
stand over boiling water to keep warm, stirring often to prevent a
crust forming on top.
HOLLANDAISE SAUCE.--For baked or boiled fish. One half cup butter,
yolks of two eggs, juice of half a lemon, one saltspoonful salt,
quarter saltspoonful cayenne pepper, one and one half cups boiling
water. Rub the butter to a cream in a bowl with wooden or silver spoon,
add the yolks, one at a time and beat well, then add lemon juice, salt
and pepper. About five minutes before serving add boiling water, place
bowl in saucepan of boiling water and stir rapidly until it thickens
like boiled custard. Pour the sauce around the fish.
HORSE RADISH SAUCE.--Grate sufficient horseradish to make four good
sized tablespoonfuls, add this to half pint of salad dressing and serve
with cold beef.
SALMON SAUCE.--One cup of milk, heated to boiling point and thickened
with a tablespoonful of corn starch, the oil from salmons, one large
tablespoonful of butter, one egg well beaten, juice of one lemon,
cayenne pepper to taste. Add the egg to the thickened milk when you
have stirred in the butter and oil. Take from fire, season and let
stand in hot water three minutes covered, then put in lemon juice and
turn over salmon immediately. Note: Above recipes for sauces were
demonstrated by Mrs. A. McKay at Domestic Science club.
HORSERADISH SAUCE.--Add to six tablespoonfuls of grated horseradish the
yolk of one egg and half a teaspoonful of salt. Mix thoroughly; add a
tablespoonful of good vinegar and then carefully a quarter of a cupful
of cream whipped to a stiff froth. If the horseradish is already in
vinegar omit the tablespoonful of vinegar and press dry the
horseradish. This is one of the nicest sauces to serve with cold mutton
or with hot corned beef.
HORSERADISH CREAM SAUCE.--Beat one tablespoonful of cream until stiff.
As cream begins to thicken add gradually three-fourths teaspoonful of
vinegar. Season with a few grains of salt and a dash of paprika, then
fold in one half tablespoonful of grated horseradish root.
SAUCE HOLLANDAISE.--Heat two tablespoons of butter in 2 tablespoons of
vinegar and of chopped onion and one half pint of boiling water. Beat
the yolks of two eggs light and mix with one tablespoon of flour, one
half teaspoon of salt and a saltspoon of pepper. Cook gently in the hot
vinegar and water and strain at once into the serving dish. This is
nice with fish and with white asparagus boiled, drained and chilled on
the ice. Serve the sauce hot.
MUSHROOM SAUCE.--Add one can of mushrooms to white or cream sauce and
stand over hot water ten minutes but do not cook. Serve with chicken or
sweet bread.
CUCUMBER SAUCE.--Pare four cucumbers, throw them into cold water for
half an hour then grate them and drain. Add one tablespoon of grated
onion and one half teaspoon of salt, one saltspoon of pepper and two
tablespoons of vinegar (Tarragon if convenient). Whip six tablespoons
of cream stiff, and stir gradually into the cucumber mixture and serve
at once with creamed fish, deviled salt fish or baked or broiled fish
or with cold boiled or baked mutton.
CLARET OR WINE SAUCE FOR GAME.--One half pint of claret or sherry, four
tablespoons soup stock or water, one tablespoon lemon juice, one
teaspoon grated horseradish, one saltspoon paprika and one half
teaspoon of salt. Heat gently but do not boil. Serve hot with game.
SAUCE TARTARE.--Add two olives, one pickle or gherkins, one tablespoon
of capers and one tablespoon of parsley all chopped fine together, to
one half pint of mayonnaise dressing or to hot hallandaise sauce.
MINT SAUCE.--Twelve stalks of fresh mint, one tablespoon of sugar and
one half cup of vinegar or lemon juice. Strip the mint leaves from the
stalks and wash them, chop them very fine, add the sugar and mix well,
add the vinegar, stir well, and cover and stand aside for an hour.
Serve in sauce boat, with spring lamb.
APPLE SAUCE.--One pound green apples, one pint water, one half cup
sugar. Core the apples but do not pare them. Cook with the water in a
covered sauce pan. Press through a colander, add sugar to the pulps and
cool. Serve with duck, goose and pork roast.
GOOSEBERRY SAUCE.--One pint green gooseberries, one tablespoon of
butter, one saltspoon of grated nutmeg, four tablespoons soup stock,
one half teaspoon of salt. Cook the gooseberries tender with the water
in a covered saucepan about ten minutes. Press through a sieve and add
other ingredients. Rhubarb may be substituted for the gooseberries.
Nice with salt meats and mackeral and other salt fish.
CRANBERRY SAUCE.--One quart cranberries cooked with one pint of water
for five minutes. Press through a colander, add one pound or two cups
of sugar to the hot pulp, stir until melted and then cool. Serve with
turkey, chicken, mutton or game and with escalloped oysters.
CURRANT JELLY SAUCE.--Add one glass of currant jelly to four
tablespoons of hot water or rich soup stock. Turn this into the dish in
which game has been roasted, bring to a boil and serve.
CURRY SAUCE.--One tablespoon butter, cooked with one tablespoon chopped
onion, add one teaspoon of curry powder, one tablespoon of flour and
stir smooth, then add one half pint of boiling water. Add one half
teaspoon of salt and one tablespoonful of lemon juice after the sauce
has cooked thick. Serve with canned chicken; with oysters, and with
boiled rice, lima beans, cauliflower or cooked tomatoes.
BECHAMEL SAUCE.--Make like cream sauce using half cup of chicken stock
and half cup of milk instead of milk alone adding one tablespoon
chopped cooked carrots, one tablespoon chopped onion, cooked, and one
saltspoon of celery seed. For French Bechamel sauce add one half can
mushroom and two tablespoons of cream.
EGG SAUCE.--Add four hard boiled eggs, chopped fine, to cream sauce.
CAPER SAUCE.--Add one tablespoon capers to cream sauce.
BROWN SAUCE.--Drain the liquor from the pan in which meat is roasted
reserving about four tablespoons of the fat for the sauce. Leave it in
the roasting pan and brown two tablespoons of flour in it over the
fire, blending it well. When smooth add one pint of hot stock or water,
and a little salt or kitchen bouquet if preferred. To this gravy or
meat sauce, variety is given by adding one tablespoon of tomato catsup
or of Worcestershire sauce, or of mushroom catsup or of onion juice or
one half can of mushrooms.
QUICK TOMATO AND CHILI RELISH FOR LOBSTER, SHELL FISH AND HAM.--Six
tomatoes peeled, chopped and drained, two tablespoons minced celery or
one half teaspoon celery seed, two tablespoons of vinegar, a little
garlic or onion, one chopped chili pepper or one drop of tabasco sauce
and one teaspoon of salt. If chili pepper is used bake it until skin
cracks open, then peel and seed and chop fine. Let it cool and add to
the tomato mixture. This is a relish served when ripe tomatoes are in
season. It is not cooked. By substituting one cup of whipped cream for
the vinegar and omitting the tabasco sauce, a nice sauce is quickly
made to serve with cold beef, mutton or veal.
PIQUANTE SAUCE OR OLIVE OR VINEGAR SAUCE.--One tablespoon of chopped
onion, one tablespoon of capers, two tablespoons of chopped pickles, or
teaspoon of sugar, one half teaspoon of salt, two tablespoons of
vinegar, one half saltspoon of pepper, four tablespoons of soup stock
or water, and last if liked, three olives stoned and chopped fine or
one tablespoon of minced parsley. Heat the soup stock, add vinegar and
other ingredients. Serve with calf's head, boiled mutton, lobster or
pigs feet.
SPANISH SAUCE.--One and one half pints stock, one tablespoon gelatine
dissolved in water, four tablespoons of butter, two tablespoons of
flour, two tablespoons chopped onion, a sprig of parsley, one
tablespoon chopped celery, one tablespoon chopped carrot, one bay leaf,
three whole cloves, a blade of mace, one teaspoon of salt and half
saltspoon of pepper. Boil stock with the seasoning, until it is reduced
to a pint, rub flour and butter together and add, cook thick and
strain. At the last moment add the gelatine and serve with any fowl or
meat that requires a rich brown sauce.
CELERY SAUCE.--One bunch of celery, one tablespoon of flour, and one of
butter; one pint of stock, six tablespoons of cream, one level teaspoon
of salt, dash of white pepper. Wash and cut up the celery, using green
tops. Cook in the stock or water until very tender. Press through
sieve; rub flour and butter together and cook in the celery puree, add
the seasoning and serve with boiled mutton, chicken or rabbit.
OYSTER SAUCE.--Drain half a pint of oysters, wash and cook them in a
saucepan until gills curl. Add to cream sauce and serve with boiled
poultry or fish.
SAUCE SAUBISE.--Boil three chopped onions in water until tender; drain
and add to cream sauce. Serve with fowl.
Bread and Rolls
"The loaf is, after all, the thing that's most essential."--J. W.
Foley.
WHITE AND RYE BREAD.--While boiling potatoes I save the potato water,
about one pint. After it is cooled and only luke warm, I soak in it one
cake of yeast foam, one teaspoonful of sugar and a small pinch of
ginger, and then let it dissolve until supper time; then take a quart
of wheat flour and mix with a little warm water, or water and milk, and
add your yeast so that the sponge will not be too thin, but like a
stiff batter. Let it stand over night in a warm place to raise. Next
morning I divide the sponge, using two thirds of it for wheat bread and
one third for rye bread, as you can bake six loaves of bread from one
cake of yeast; four of wheat and two of rye. To the two thirds part of
sponge I take two quarts of wheat flour, one tablespoonful of salt and
water enough to make quite a stiff dough. For the rye bread one quart
of rye flour with one and one half cups of wheat flour and one
teaspoonful of salt. Knead it same as for wheat bread, then let it
raise again and when it has doubled in size, it is ready for the tins
and after raising there until light, it is ready for the oven in which
if hot it will bake in from three fourths to one hour. Before putting
it in the oven, I usually wash it with luke warm milk to give it a nice
brown color while baking.--Mrs. John Bruegger. Demonstration of German
Cookery, breads and cookies.
GERMAN COFFEE CAKE.--Next comes German coffee cake and rolls. I set the
sponge with one cake of yeast as for bread and mix it the next morning
with two cups of sugar, one tablespoonful of butter, two tablespoons of
lard, three eggs, grated rind and juice of one lemon, a little nutmeg,
a teaspoonful of salt, add two quarts of white flour, and knead with
milk and water, not quite so stiff as for bread. Let it raise two hours
after which put it in tins and let raise again; then melt butter and
spread on coffee cake and sprinkle with sugar and cinnamon, and it is
ready for the oven and ought to be quickly baked. From this dough you
can bake quite a variety, for instance, one dozen rolls, two plain
coffee cakes, one dozen raised doughnuts and one loaf cake. For the
loaf cake you add one cupful of raisins, a little chopped citron,
almond extract, one egg and a little butter, beat well with a spoon and
fill in a sponge cake tin and let it raise before putting it in the
oven to bake, then bake three quarters of an hour.--Mrs. John Bruegger.
German Cookery demonstration.
RYE BREAD.--To one pint of water (luke warm) add one cake of yeast
foam, one teaspoon salt, two tablespoons sugar, and one medium sized
boiled potato. Mash this fine and mix with the salt and sugar in the
water; let this stand until evening, then add enough well sifted flour
to make a stiff batter. Set in a warm place to rise over night. Next
morning add one quart of luke warm water, one heaping teaspoon salt,
one quart of white flour, and two quarts of rye flour all well sifted,
and work all together, then knead for ten minutes, adding a little
flour from time to time until it ceases to stick to the fingers or mold
board, then put into a large bread pan and set in warm place to rise
again, until light, then knead again, and make into loaves. Put into
well greased bread pans, let raise and bake from one to one and a half
hours. When done take out and brush lightly with melted butter or
drippings.--Mrs. George Bruegger.
WHITE BREAD.--Scald one pint of milk with three tablespoons of lard
then put in bread pan with one quart of warm water; add two tablespoons
sugar, two tablespoons salt. Stir in flour to make a thick batter one
yeast cake that has been soaked well in water. I make sponge after
dinner and let set till evening then mix into a large loaf; let stand
till morning. Before breakfast knead into loaves. This will make from
three to four loaves of bread.--Mrs. Southard.
GRAHAM BREAD.--Make the yeast sponge as above but add one half cup
cooking molasses and a little more sugar. Do not make sponge too thick
with white flour. Mix in evening, with graham flour but not quite as
stiff as white bread. Graham bread is very slow to raise.
DATE BREAD.--One cup of chopped dates, two cups milk, one third cup
sugar, one fourth yeast cake, one fourth cup luke warm water, one half
teaspoon salt, five cups of sifted flour. Mix and knead like bread and
bake in loaves.
POCKET BOOK ROLLS.--Warm one quart new milk, add one cup butter or
lard, four tablespoons sugar and two well beaten eggs. Stir in flour
enough to make a moderately stiff sponge. Add a small cup of yeast and
set in a warm place to rise, which will take three or four hours, then
mix in flour enough to make a soft dough and let rise again. When well
risen dissolve a lump of soda, size of a bean, in spoon of milk and
work into the dough and roll into sheets one half inch thick. Spread
with butter, cut into squares and fold over, pocket book shape. Put in
tins, let rise a while and bake.--Mrs. L. L. Lampman.
ROLLS.--Take two teacupsful of light sponge. Add to it one half cup
shortening, one cup of sugar and two cups of warm water. Mix with flour
and knead but do not make a very stiff dough. Let raise all day. In
evening form rolls and let them raise all night. Bake in moderate
oven.--Mrs. Harry Hanson.
RAISED BISCUITS.--One cup of flour scalded with generous pint of hot
potato water. (Boil potatoes and drain water for this). When cold add
one cake of yeast dissolved in luke warm water. Mix this at noon and
let it stand, uncovered, until night, then add one pint of warm water
and enough flour to make a light sponge, beating well. Let stand until
morning in a warm place or in a covered bread pan well wrapped to
retain the heat. Add to this sponge in the morning one small cup of
sugar, two eggs and one half cupful lard and a generous tablespoon of
salt. Mix stiff with flour. Let stand until light then knead well, let
raise an hour and knead again and make into biscuits. Put in greased
baking pans and let raise until very light. Bake in a moderate
oven.--Mrs. George W. Newton.
ALMOND WREATH.--Two ounces of flour; two cakes of yeast; one pint of
luke warm milk; a tablespoonful of salt. Mix into a light sponge and
let it rise all night. In the morning add six ounces of butter and the
same of pulverized sugar, six eggs, one pint of rich cream and enough
flour to make a soft dough. Let it rise again until very light. Then
roll out with few and swift strokes of the rolling-pin into a sheet
less than half an inch thick and cut into strips. Braid these into a
coronet about some round object in the center. Or you may make it into
a round cake if you like. Shell half a pound of sweet almonds, blanch
and shred them and dry in the oven for a few minutes. Then mix them
with granulated and coffee sugar and cinnamon and strew over the cakes
when you have washed the surface with white of egg to make the mixture
stick. Bake in a moderate oven. This quantity will make at least six
large cakes.
YEAST.--Three heaping tablespoons flour, two of salt, two tablespoons
of sugar. Pour one dipperful of boiling water on this and add twelve
mashed potatoes. Add cold water enough to cool for yeast. Add one yeast
cake which has been soaked one half hour in tepid water. Use half of
this for one baking.--Mrs. A. McKay.
Biscuits, Jems, Pancakes and Fritters
"What an excellent thing did God bestow on man when He gave him a
good stomach."--Beaumont and Fletcher.
FRITTERS.--Beat four eggs very light. Do not separate yolks and whites
but beat together about five minutes; add one scant cupful of milk, one
small teaspoon of salt and just a dash of baking powder (about as large
as a small bean). Quickly whisk in enough sifted flour to make a thin
pan cake batter. Beat smooth. Drop by spoonfuls into deep smoking hot
lard and fry like doughnuts. Drain, and serve immediately with maple
syrup, honey or jelly sauce.--Mrs. B. G. Whitehead.
SOUTHERN WAFFLES.--Mix together one scant pint of sifted flour and one
generous pint of milk until smooth; add one half cupful of melted
butter and the well beaten yolks of three eggs; then the well beaten
whites and one half teaspoon of salt. Just before baking add two
teaspoonfuls of baking powder and hot lard. Bake in a hot, well greased
waffle iron and serve immediately with butter and maple syrup or
honey.--Mrs. B. G. Whitehead.
PAN CAKES.--For a family of six, take one quart of butter milk or of
slightly clabbered sour milk. Beat into it two level teaspoons of soda
and one small teaspoon of salt. Add the beaten yolks of two eggs and
then enough flour to make a smooth batter, not too stiff. If too thick
add a little more milk. Lastly add one tablespoon of melted butter and
the stiffly beaten whites of eggs. Rub the smoking hot griddle with a
piece of suet fastened to a skewer or fork, drop butter on by
tablespoonful and bake the cakes a nice brown, turning once. Serve
immediately on hot plates. These cakes may be served with butter and
syrup or they may be spread with jam or jelly and rolled. Using half
flour with half corn meal makes good corn cakes or half graham flour
for graham cakes.--Mrs. Whitehead.
CORN OYSTERS OR CORN FRITTERS.--Grate eight large ears of corn, or
split each row of corn down the center and scrape out all of the pulp.
Beat the yolks of two eggs, add them to the corn pulps with half a
teaspoon of salt and the beaten whites of eggs and then add enough
rolled cracker crumbs to make a thick batter. Fry oyster shape, in
deep, smoking fat and put in the oven to crisp while the balance of the
cakes are frying. Do not use flour to thicken the batter. The crackers
are much nicer and give the true oyster flavor. These are made from
fresh, green corn, only.--Mrs. Whitehead.
CORN DODGERS.--Put one cup of corn meal, one half teaspoon of salt in
double boiler; add one cup boiling water; beat smooth and add one
tablespoon butter. Cook and steam covered for one hour. Butter a
griddle, drop by spoonful on it, put down fat and when browned put bit
of butter on each, before turning. Good served with broiled ham or
cooked in frying pan after bacon or sausage.
HOE CAKE.--Put one quart of white corn meal in a bowl; add one teaspoon
salt, add sufficient boiling water to just moisten, stirring all the
time, beating to stiff batter. Moisten hands in cold water and make
corn meal into small round cakes. Bake on plank in front of open fire
three quarters of an hour or fry slowly on griddle. When done pull
apart, butter and send to table hot.
BEATEN BISCUIT (VIRGINIA).--Three pints pastry flour mixed with one cup
lard; one teaspoon salt, mix together like pie crust. Make into stiff
dough with milk or milk and water mixed, and knead well; beat or pound
with a rolling pin or mallet one hour. The dough should be smooth and
glossy and bits should break off with a snap. Shape in thin, flat
cakes. Pick all over with a sharp fork and bake until a delicate brown
and until the edges crack a little. Must bake thoroughly or they will
be heavy in the middle.
JOHNNY CAKE OR CORN BREAD.--One cup corn meal, one half cup flour, two
small teaspoons sugar, two tablespoons butter, or drippings, one beaten
egg; salt; one cup of sour milk; one level teaspoonful of soda
dissolved in a bit of hot water. Beat well and bake in greased tin. May
be made with sweet milk and baking powder if preferred. Makes one pan
of bread. The foregoing recipes were demonstrated by Mrs. Whitehead in
a paper on Southern Cookery.
POPOVERS.--Cup sweet milk, one egg, two tablespoons melted butter, two
cups flour, two heaping teaspoons baking powder. Bake in gem pans in a
hot oven.--Mrs. Mary Harvey.
GRAHAM MUFFINS.--One egg, one and one half cups sour milk, one teaspoon
soda, a little salt, two tablespoons melted butter, two tablespoons
molasses, graham flour to make a light batter. Bake in gem tins.--Mrs.
Mary Harvey.
WHEATEN GEMS.--Mix one teaspoon baking powder and a little salt into
one pint of flour; add to the beaten yolks of two eggs one teacup sweet
milk or cream; a piece of butter (melted) half the size of an egg, the
flour with baking powder and salt mixed and the well beaten whites of
the two eggs. Beat well and bake immediately in gem pans in a hot
oven.--Mrs. L. L. Lampman.
PRUNE BROWN BREAD.--One cup corn meal, two cups graham flour, one half
cup molasses, one cup sour milk, one teaspoon soda and same of salt,
one cup dried prunes washed, pitted and chopped fine. Scald the corn
meal and then add the other ingredients; put in greased tins and steam
three hours.--Mrs. L. L. Lampman.
MRS. BURK'S NUT BREAD.--Baking powder. One cup sugar, one egg, two cups
sweet milk, a pinch of salt, four teaspoons baking powder, four cups
flour, one cup of chopped walnuts or more, mix together, let raise
twenty minutes, pour into greased coffee cans (uncovered). Bake in
moderate oven till brown (45 minutes or more). Slice cold.--Mrs. S. J.
Creaser.
BAKING POWDER BISCUITS.--One quart flour, three teaspoons baking
powder, one teaspoon salt, sifted through the flour, mix smooth with
three tablespoons of butter and lard in equal portions, mix lightly
into a soft dough with about three cups milk. Roll and cut in small
biscuits. Bake in greased tins in a quick oven.--Dorothy Whitehead.
SWEDISH TIMBALE CASES.--Beat one egg well; add one fourth cup of milk,
a few grains of salt, one teaspoon of olive oil and one half cup of
flour or enough to make almost a drop batter. Beat it until very nice
and smooth. Pour it into a small cup just large enough to hold the
timbale iron. Heat the timbale iron in the hot fat for about ten
minutes, then lower it into the batter about one inch, turn it partly
over as you take it out so the cases will not slip off, then plunge the
iron into the fat and when browned slightly lift it up, and drain and
slip the cup from the iron. When all are fried fill the cases with any
delicate meat, game, fish or oysters, cut small and warmed in a rich
cream sauce.--Contributed.
PANCAKES.--One cup sour milk, half cup of sour cream, small teaspoon
soda dissolved in water and stirred in the milk; half teaspoon salt,
one teaspoon baking powder mixed with flour enough to make thin
batter.--Mrs. L. L. Lampman.
PANCAKES.--Two cups flour, two cups milk, two teaspoonfuls sugar, two
teaspoonfuls baking powder, one teaspoonful salt, one tablespoonful
melted butter, two eggs beaten separately. Have griddle hot and clean
but do not grease. Blueberries stirred into pancake batter, as many as
you wish, are excellent.--Mrs. Davidson.
TIMBALES.--One fourth cup flour, one half teaspoon salt, one teaspoon
of sugar, one egg (beaten), one tablespoon olive oil or butter. Mix the
dry parts together and add milk, egg and olive oil. Strain through
sieve. Dip hot tambale iron into the grease then into the batter then
into the hot grease to cook. Drain and use as pastry shells for creamed
peas, chicken, mushroom or oysters.
WITH BEER.--Timbales are very tender and nice made with stale beer or
ale. Let one half pint of beer stand in an open dish over night. Omit
the sugar and milk and mix flour with the beer, following other
directions as given above.--Contributed.
MRS. ALLEMAN'S APPLE FRITTERS.--One cup flour, one teaspoon baking
powder, pinch salt, and yolk of two eggs beaten light, with cup of milk.
Grate in three medium sized apples, beat well and fold in stiffly beaten
whites of two eggs. Drop by spoonful into hot fat and fry until nicely
browned. Drain on brown paper and serve with maple syrup. For corn
fritters use one cup of canned corn in place of apples.--Contributed.
POP OVERS.--Two cups flour, two cups sweet milk, two eggs, one teaspoon
sugar, one quarter teaspoon salt. Beat well together. Put in hot gem
tins and bake in hot oven.--Contributed.
PAN CAKES.--One cup of flour sifted with one teaspoon of baking powder,
one half teaspoon of salt and one teaspoon of sugar, add enough milk to
wet it, then beat in one egg thoroughly, add three teaspoons of melted
butter and then thin to a smooth batter with milk, beat thoroughly and
bake on a well greased, hot griddle.--Mrs. A. McKay.
JENNY LIND PANCAKE.--Two eggs, pinch of salt, tablespoonful sugar,
small cup of flour, one cup of milk, one half teaspoon baking powder.
Bake in an omelette pan, put jelly on top, roll and sprinkle with
powdered sugar.--Mrs. Lynch.
DATE MUFFINS.--Beat the yolks of two eggs until light. Add one cupful
of milk. Sift together one and a half cupfuls of entire wheat flour,
one and a half teaspoonfuls of baking powder and one quarter teaspoon
of salt. Add the milk and eggs and a tablespoonful of melted butter,
and give the batter a good beating. Now add half a cup of dates chopped
coarsely and floured, and last of all add the stiffly beaten whites.
Mix. Fill gem pans two thirds full and bake in a moderately hot oven
for half an hour. These are excellent.
Sandwiches
"There is no higher art than that which tends toward the
improvement of food."--Henry Ward Beecher.
Bread for sandwiches should be at least one day old. Cut into thin
slices of uniform size, remove all crust and then cut into the desired
shape either with the sharp, pliable knife or a sharp cookie cutter.
The butter should be soft enough to spread smoothly and the most
essential thing is to have good bread and fresh sweet butter. Meat for
filling should either be sliced very thin or chopped fine and other
ingredients minced or mashed to make as smooth a paste as possible and
mix evenly with the salad dressing or other dressing used. Sandwiches
are better eaten as soon as made. If necessary to let them stand an
hour or so, wrap the plate of sandwiches in a dampened napkin and put
in a cold place so the bread will not become hard and dry. Be careful
not to let the dressing run over the outer edge of the slices of bread.
Sandwiches must be dainty to be appetizing and easily handled. Cut the
slices as thin as you can and make into small triangles or squared
sandwiches, or oblong ones two or three inches long.
SANDWICHES.--Mince the white meat of a roast chicken, and mix it with
half a can of French mushrooms, chopped fine, and a half cupful of
chopped English walnuts. Season to taste with melted butter. Put the
mixture between slices of whole wheat bread.
WALNUT SANDWICHES.--Shell English walnuts. Blanch and chop, and to
every tablespoonful of nuts allow a good half teaspoonful of cream
cheese. Rub well together and spread on thin slices of crustless white
or graham bread.
DEVILED EGG SANDWICHES.--Mash the yolks of hard boiled eggs to a powder
and moisten with olive oil and a few drops of vinegar. Work to a paste,
add salt, pepper and French mustard to taste, with a drop or two of
tabasco sauce. Now chop the whites of the eggs as fine as possible or
until they are like a coarse powder and mix them with the yolk paste.
If more seasoning is necessary, add it before spreading the mixture
upon sliced graham bread.
ROAST BEEF SANDWICHES.--Chop rare roast beef very fine, taking care to
use only the lean portions of the meat. Sprinkle with salt, pepper and
a saltspoonful of horseradish. Mix and make into sandwiches with thinly
sliced graham bread.
PEANUT SANDWICHES.--Shell and skin freshly roasted peanuts and roll
them to fine crumbs on a pastry board. Add salt to taste and mix the
powdered nuts with enough fresh cream cheese to make a paste that can
be easily spread on unbuttered bread. Keep in a cold, damp place until
wanted.
STUFFED EGGS.--Boil eggs hard and throw them into cold water. When cool
remove the shells, cut the eggs in half carefully and extract the
yolks. Rub these to a powder with the back of a spoon and add to them
pepper and salt to taste, a little melted butter to make the mixture
into a smooth paste. If ham is not at hand any other cold meat will do,
and either anchovies or anchovy paste may be used. Make the compound
into balls about the size and shape of the yolks and restore them to
their place between the two cups of the whites.
HAM AND OLIVE SANDWICHES.--Chop lean ham fine and beat into each cupful
of the minced meat a tablespoonful of salad oil, a teaspoonful of
vinegar, a saltspoonful of French mustard, six olives chopped fine and
a teaspoonful of minced parsley. Work all to a paste and spread on thin
slices of white bread.
SALMON SANDWICHES.--Small can salmon, one small onion chopped, two hard
boiled eggs chopped, and chopped celery to taste. Mix with a good
mayonnaise dressing and spread between thin, buttered slices of
bread.--Mrs. L. L. Lampman.
HAM SANDWICH.--Run boiled ham through the food chopper or mince it very
fine. This may be spread plain on buttered bread or it may be mixed
with the ground yolks and whites of hard boiled eggs and mixed with
mayonnaise dressing to a paste and spread between thin slices of
buttered bread.
ROLLED SANDWICHES.--Cut the crust from a loaf of bread lengthwise of
the loaf in thin slices. Butter, spread with the ham mayonnaise paste
and roll up like jelly roll, pressing firmly together. Cut in slices
like jelly roll cake slices.
NUT BREAD SANDWICHES.--These are made of nut bread slices spread with
butter. Raisin bread also makes nice sandwiches and so does date bread.
ENGLISH SANDWICHES.--Spread toasted muffins (cold muffins cut into
slices and toasted) with butter, then with cottage cheese or grated
cream cheese. Cover with a thin layer of plum (blue damson preferred)
marmalade, and cover with top slice of toasted muffin.
SARDINE OR ANCHOVY SANDWICHES.--Mix ground yolks of five hard boiled
eggs with three boned sardines or anchovies, mashed, two small pickles
or as many capers chopped, one teaspoon of butter. Spread between thin
slices of buttered graham bread.
EVENING SANDWICHES.--Three hard boiled eggs, one half pint olives and
one fourth pound walnuts, minced together fine and mixed with salad
dressing. Spread on rye bread or graham bread, with lettuce leaves
between. One cup chopped celery, six stoned olives and two tablespoons
salted nuts, minced together with salad dressing. Salted almonds rolled
fine and mixed to a paste with butter are nice on crackers, with a
chafing dish lunch. Bone sardines and mash them to a paste with lemon
juice or oil and spread on thinly sliced bread. Mince canned lobster,
shrimp or crabs fine, mix with minced hard boiled eggs and salad
dressing and spread between buttered slices of bread.
ANCHOVY SARDINES.--Spread small triangles of bread or toast with
anchovy paste. Serve either hot or cold. No top crust for these. Pass
lemon slices.
CAVIAR SANDWICHES.--Spread thin slices of rye bread with caviar and
sprinkle with finely minced young onions or onion juice. No top crust
for these. Serve with lemon points.
CHEESE WAFERS.--Grate cheese and spread it on buttered cracker wafers
or buttered wafers of toast and sprinkle lightly with salt and cayenne
pepper. Melt cheese in the oven and serve hot.
BOILED EGG SANDWICHES.--Run hard boiled eggs through meat grinder and
mix with dry mustard, salt, cayenne pepper and lemon juice or vinegar.
Spread between thin slices of buttered bread. Minced celery or celery
seed is nice mixed with this paste. The grated rind of a lemon added to
ground hard boiled eggs (three), one half cup butter, two tablespoons
of lemon juice, salt and half teaspoon of dry mustard makes a good
devil paste for sandwiches.
OLIVE AND COTTAGE CHEESE SANDWICHES.--Stone olives, or use the stuffed
olives, and chop them fine; mix with an equal quantity of cottage
cheese. Make into a smooth paste with soft butter. Spread between
graham or rye bread slices. Olives may be mixed likewise with grated
cream cheese.
CUCUMBER SANDWICHES.--Use the fresh, sliced cucumbers or cucumber
pickles chopped fine. Mix with mayonnaise salad dressing and spread on
buttered bread, cover with shredded lettuce and lay slice of buttered
bread on top.
WALNUT AND CHEESE SANDWICHES.--Chop walnuts fine and mix with grated
cream cheese and a little lemon juice or with soft butter or salad
dressing. Spread on lettuce leaves and place between buttered slices of
bread.
CELERY SANDWICHES.--Mince celery fine; mix it with chopped nuts and
chopped olives and blend together with mayonnaise dressing. Spread
between slices of buttered bread.
CHEESE SANDWICHES.--Mix grated cheese with the grated yolks of hard
boiled eggs and add a few drops of lemon juice. For a change a few
canned, sweet red peppers, chopped fine are nice added to the mixture.
Spread between thin slices of buttered white bread.
COTTAGE CHEESE SANDWICHES.--Spread cottage cheese between thin slices
of buttered graham, whole wheat or rye bread. Chopped dill pickles are
nice mixed with this cheese and spread on rye bread.
NUT AND CHEESE SANDWICHES.--Grate cream cheese and mix it with ground
salted peanuts. Make into a paste with butter or thick cream. Spread on
graham bread.
DUTCH LUNCH SANDWICH.--Grate cream cheese or cut up Swiss cheese and
spread it on thin slices of buttered rye bread; spread with German
prepared mustard and press buttered slices of bread on top. Pass dill
pickles.
PEANUT SANDWICHES.--Spread thin slices of Boston brown bread with
peanut butter or with ground salted peanuts mixed with butter. White
graham bread is also used this way.
CLUB HOUSE SANDWICHES.--Spread bread or toast with butter, lay on a
thin slice of cold meat chicken, (white meat preferred), spread with
mayonnaise salad dressing then put on a layer of shredded lettuce,
covered again with mayonnaise dressing and cover top with another thin
slice of buttered bread or buttered hot toast. The sliced meat and
bread must be cut very thin to make dainty sandwiches of this delicious
combination. Garnish with quartered dill pickles and olives or pimentos
and parsley.
HOT EGG SANDWICH.--Toast bread in thin slices; lay on a thin slice of
hot boiled bacon or ham and upon this place a hot fried egg or an egg
scrambled fine. Lay another hot slice of toast on top and serve.
MINCED MEAT SANDWICHES.--Minced cooked chicken or veal, mixed with
minced celery and then with mayonnaise dressing is the usual paste for
meat sandwiches. The flavor may be varied by adding minced sweet
pickles, sweet canned peppers, olives, pimentos, mushrooms or nuts to
this paste as fancy dictates. Minced boiled ham and boiled chicken in
equal portions make a nice combination. If mayonnaise isn't liked bind
together with soft butter, thick cream, lemon juice or prepared
mustard.
LAYER SANDWICHES.--These are made of different varieties of bread
combined in the same sandwich or of two or more kinds of thinly sliced
cold, cooked meat, placed in alternate layers between slices of
buttered bread or toast. Cold roast duck, either wild or tame, sliced
thinly and placed between buttered slices of raisin bread is nice. Duck
may first be dipped in mayonnaise. Cold boiled tongue sliced thin and
covered with lettuce mayonnaise and then with a thin slice of chicken
or cold boiled ham, make a good layer sandwich. Flaked white fish,
spread with minced shrimp mayonnaise and lettuce or minced celery is
another. Brown bread and white bread cut as thin as wafers, buttered
and spread with cream or cottage cheese and minced olives or nuts and
put together in alternate layers then cut through like layer cake into
oblong strips or finger sandwiches make pretty luncheon sandwiches. Nut
bread and raisin or date bread, sliced, buttered and built in layer
sandwiches are delicious. Rings of Boston brown bread alternated with
rings of white bread and spread with peanut butter is another popular
combination.
SWEET SANDWICHES.--Chop figs, raisins and stoned dates together and
spread on buttered slices of graham or white bread. Dates minced with
nuts and spread on thin slices of buttered bread or upon cracker wafers
make dainty afternoon tea sandwiches. Grated sweet chocolate and ground
nuts mixed smooth with butter or cream is another filling. Grated
cocoanut and dates minced to a paste is another favorite filling.
GAME SANDWICHES.--Cut thin slices of prairie chicken, wild duck or
goose or venison. Dip shredded celery into mayonnaise dressing; lay the
sliced meat on buttered bread, scatter shredded celery over it and
press bread on top. With sliced venison spread currant jelly on the
meat and omit the salad dressing. With sliced turkey use cranberry
jelly. With boiled ham cider jelly, grape jelly or apple jelly is nice.
With sliced roast veal tomato jelly is best. With wild fowl use mild
plum jelly or currant jelly.--Contributed.
HICKORY NUT AND BANANA SANDWICHES.--Slice two bananas and mix with one
half cupful of chopped hickory nut meats or pecans. Spread between thin
slices of buttered brown bread.
APPLE AND CELERY SANDWICHES.--Mince celery fine and mix with chopped
apples, sprinkle lightly with salt and spread between slices of
buttered brown bread.
NUT SANDWICHES.--Waldorf. Chop fine equal quantities of sour apples,
celery and pecans or other nuts. Salt them, spread on buttered bread,
then spread lightly with mayonnaise dressing and make into sandwiches
with brown bread.
SMOKED DUCK SANDWICHES.--Cut thin slices from smoked breasts of duck or
goose. Cut hard boiled eggs into thin rings, lay over the duck and
squeeze lemon juice on them; sprinkle with salt and pepper and place
between buttered slices of bread, rye bread preferred.
SMOKED SALMON SANDWICHES.--Cut thin slices of bread, butter it and lay
a thin slice of smoked salmon between them, or mash the salmon smooth
with minced hard boiled egg and mix with butter to a paste and spread
on bread.
BEAN SANDWICHES.--Spread buttered brown bread with cold baked beans,
sprinkle with chopped pickles or with salted water cress or nasturtium
leaves minced fine.
PICQUANT SANDWICHES.--Garden cress or pepper grass dipped lightly in
salt and spread between thin slices of buttered bread makes dainty
picquant sandwiches. Minced nasturtium leaves are used likewise.
FRUIT SANDWICHES.--Mince seeded malaga grapes, sliced canned pineapple
and mashed bananas together to a paste. Spread on slices of plain white
or graham bread or on nut bread. Cover with a thin layer of salad
dressing and press thin sliced buttered bread on top.
DIXIE SANDWICHES.--Spread sliced nut bread with butter and grated cream
cheese, or with melted cream cheese and press buttered bread on top.
RAISIN SANDWICHES.--Spread raisin bread slices with grated cheese and
cover with a slice of buttered raisin bread.
NUT AND CHOCOLATE SANDWICHES.--Spread thin slices of buttered nut bread
with chocolate fudge or fondant. Raisin bread is nice used the same
way.
MARSHMALLOW SANDWICHES.--Toast marshmallows and place between thin
slices of buttered nut bread. Mushrooms may be steamed with a little
cream, spread on buttered bread and covered with a thin coating of
chocolate fudge or fondant. Set the fondant dish in hot water to melt
it for spreading.
Salads
"How in the name of thrift does he rake this together?"--Shakespeare.
SALAD DRESSING.--One cup sugar, one tablespoonful salt, pinch cayenne
pepper, one tablespoonful mustard, stir all together. Add four eggs
beaten, one cup cream, add one cup butter, put on fire in double
boiler. When it boils remove and beat in one half pint vinegar a little
at a time. This will keep till used.--Mrs. C. C. Mackenroth.
SALAD DRESSING.--Yolks of six eggs, two tablespoons butter, three
fourths cup sugar, two thirds cup vinegar, two teaspoons mustard, one
half teaspoon salt. Mix sugar, salt and mustard then add butter. Mix
until smooth. Lastly add beaten yolks and vinegar. Cook until
thick.--Mrs. F. Kleinsorge.
SALAD DRESSING.--Yolks of four eggs, one half cup vinegar, two
tablespoons sugar, butter the size of walnut, salt and pepper to taste.
Beat yolks until light, add sugar and beat again, then add vinegar,
butter, salt and pepper. Cook in double boiler until quite thick
stirring all the while. When cold thin with cream. A very little flour
may be added while cooking. This will keep for several days. Adding
cream only as you use it.--Mrs. McGuiness.
A Group of Salad Dressings
OIL MAYONNAISE.--Mix the yolk of one raw egg, one half teaspoon of
salt, a little mustard and a few grains of cayenne, add one cup of oil
in small portions, and two tablespoons lemon juice. Make as you would
any mayonnaise dressing, and when ready to serve stir in one half cup
of sour cream.--Contributed.
SOUR CREAM SALAD DRESSING.--Stir one tablespoon of sugar, one half
teaspoon of salt, one fourth teaspoon of pepper and one tablespoon of
lemon juice into one cup of sour cream. Serve it on cucumbers, onions,
cabbage or lettuce.--Contributed.
FRENCH DRESSING.--With many people the French dressing is usually hit
or miss. There is, however, a set formula that ensures having the
proportions right every time. Put into a bowl or bottle a half
teaspoonful salt, and a salt spoonful of pepper. Add four
tablespoonfuls olive oil, stir with a fork or shake it in a bottle. Add
one tablespoonful of lemon juice or vinegar, mix thoroughly and pour
over the salad. Tarragon vinegar may be substituted in whole or part of
the cider or white wine vinegar.--Contributed.
ENGLISH SALAD DRESSING.--Mash the yolks of two hard boiled eggs to a
paste. Add a saltspoonful of salt, a scant teaspoonful of powdered
sugar, a few grains cayenne; a teaspoonful of cold water and mix it
well. Stir in by degrees a half cupful of cream, then stirring very
rapidly, add a tablespoonful of strong Chili vinegar and one of cider
vinegar. Six tablespoonfuls of olive oil may be used instead of cream,
adding gradually.--Contributed.
CHICKEN SALAD.--Boil a chicken tender in salted water, cut the meat
into small pieces; add half as much diced celery or chopped cabbage.
Mix with salad dressing. Add one cupful of broken English walnuts just
before serving.
SALAD DRESSING.--Yolks of five eggs and one whole one, beaten with one
large tablespoon of sugar, one teaspoon of mustard, dash salt and
cayenne pepper. Cook thick in one half cup of hot vinegar and three
tablespoons of butter. Remove from fire and beat smooth. When ready to
serve thin with half a cup of sweet cream.--Mrs. Fred Southard.
APPLE SALAD.--One cup chopped celery, two cups of chopped apples, one
half cup of nuts. Mix and serve with salad dressing.--Mrs. Southard.
SALMON SALAD.--One large can of salmon, four hard boiled eggs minced
with salmon. Mix with salad dressing.--Mrs. Southard. (Editorial
note.--Above recipes for salads were demonstrated by Mrs. Southard in
her paper on "Salads" for Domestic Science club.)
CHICKEN SALAD.--Cut cooked chicken into dice and add half as much diced
celery. Mix with half of salad dressing and pour the balance over it at
serving time. Dressing: Yolks of four eggs, one teaspoon of salt, one
heaping teaspoon of sugar, one teaspoon mustard, one cup weak vinegar
and speck of cayenne. Cook thick in double boiler. When cold add one
cup of whipped cream.--Mrs. W. S. Davidson.
SHRIMP SALAD.--One can of shrimps, wash thoroughly, then pick to
pieces; two cups cabbage sliced fine; two cups chopped celery, one cup
English walnuts cut quite fine. Mix together and serve with salad
dressing.
SALAD DRESSING.--Yolks of five eggs and one whole egg well beaten, one
tablespoon sugar, six tablespoonfuls of vinegar and three of butter
boiled together and turned slowly over beaten eggs, one tablespoonful
of dry mustard, one teaspoonful of salt, dash of red pepper. Cook in
double boiler until thick. When wanted for table add whipped
cream.--Mrs. T. A. McKay.
LOBSTER SALAD.--One cup of chopped celery, five hard boiled eggs
coarsely diced, one large or two small cans of lobster coarsely
shredded, season with salt and a dash of cayenne, mix lightly with
fork. Dressing for above: One half cup vinegar, one teaspoon mustard,
one half teaspoon salt, three tablespoons melted butter, three level
tablespoons of sugar. Cook in double boiler. When well heated add well
beaten yolks of four eggs and one whole egg, stirring continuously till
thick and smooth. When ready to mix with salad thin to proper
consistency with sweet or sour cream, place salad on lettuce and pour
dressing over it.--Mrs. Harry McKay.
SHRIMP SALAD.--One can shrimps, one small head celery, one cucumber,
cut all into dice. Dressing: Yolks of two eggs; pinch of salt; dash of
cayenne pepper. Beat well. Have olive oil very cold and pour it in and
keep beating until it gets thick. Then add either vinegar or lemon
juice. Mix with shrimps, just before serving.--Mrs. Will Lynch.
HAZELS HERRING SALAD.--Take equal quantities of cold boiled potatoes
and herring and two or three small onions. Cut potatoes in cubes,
remove bones from herring and cut in small pieces or pick to pieces,
add onions and let stand on ice till ready to serve, cover with sweet
cream and season with salt and pepper.--Mrs. Schollander.
POTATO SALAD.--I do not know much about salads different from the every
day style, with the exception of an old fashioned German potato salad.
Boil your potatoes with the jackets, peel and slice while hot; heat
bacon drippings in which glaze onions which must be cut very fine, then
add flour, brown, add diluted vinegar, let it come to a boil, cool, add
a little sweet cream, turn it over your potatoes, which were previously
seasoned with pepper and salt. Garnish with either sliced or chopped
hard boiled eggs and green parsley.
STRING BEAN SALAD.--Cut ends of tender green beans, string them, cut
them either lengthwise, or just break them, boil until tender, add
salt, drain. Slice onion very fine, mix with beans, season with pepper,
and another pinch of salt, pour diluted vinegar over them, turn diced
fried bacon quite hot over this mixture.
CABBAGE SALAD OR DUTCH SLAW.--Select a nice clean cabbage, slice very
fine, something like sauer kraut; place in a stew pan, pour boiling
water on, let stand for half hour, then drain, slice onion fine, mix
with cabbage, season with salt and pepper, turn over this hot bacon
grease, with bacon dices in diluted vinegar. Above vegetable salads
were given by Mrs. Bruegger in her German Cookery demonstration.
BEET AND CHEESE SALAD.--Make cottage cheese into balls, stick on either
side half English walnut. Slice small sweet beets and put two cheese
balls and three beet slices on lettuce leaf. Keep on ice until just
before time to serve. Add French dressing just before serving. This is
a simple salad and so tasty that you will be sure to like it.
FRENCH DRESSING.--Mix three teaspoonfuls of cider vinegar with three
and one half tablespoonfuls of olive oil, one large pinch of salt, one
tiny pinch of black pepper and red pepper.
TOMATO SALAD.--Choose smooth, red tomatoes, peel; cut into halves, set
on ice. Dip each piece into vinegar, lay on lettuce leaf. Drop a
spoonful of mayonnaise on each and garnish with nasturtiums.--Mrs. R.
J. Walker.
SPINACH SALAD.--Chop cold boiled spinach fine, season well with salt and
pepper, and a little nutmeg and mould into small cups. When cold and
formed, turn out on lettuce leaves and garnish with hard boiled eggs
sliced or the yolks of hard boiled eggs run through a ricer. Serve with
mayonnaise. Strips of Spanish red peppers may be used for garnishing in
place of the eggs. The nutmeg can be omitted if distasteful, but most
people find it an attractive addition.--Contributed.
SHRIMP AND TOMATO SALAD.--Add to the contents of one can of shrimps, an
equal amount of crisp white celery cut in small pieces. Mix with a
cream or mayonnaise dressing. Place a thick slice of tomato on a crisp
lettuce leaf, and a mound of the salad mixture on the tomato. Decorate
with a few stuffed olives on each serving, and top with a spoonful of
the mayonnaise. If ripe tomatoes are too expensive or not obtainable at
this season the salad may be served on tomato jelly cut in thick slices
or else molded in the form of cups.--Contributed.
TOMATO JELLY.--To make the tomato jelly salad, soak a quarter cupful of
gelatine in the same amount of water. When softened put into a sauce
pan with a cupful of strained tomato, a quarter cupful cold water, a
teaspoonful of salt, the same amount of onion juice, a tablespoonful of
tarragon vinegar, and a quarter teaspoonful of white pepper. Stir over
the fire until the gelatine is dissolved, but not a moment longer, turn
at once into egg cups or small molds and set away to harden. Serve on
lettuce leaves with mayonnaise.--Contributed.
TOMATO SALAD WITH MAYONNAISE.--Have as many hallowed out tomatoes or
molded tomatoes as there are guests to serve and set each in a crisp
lettuce leaf. Upon this lay half of an egg that has been deviled and
with this three little silvery sardines. Sprinkle with pieces of green
pepper, cut fine and dress with mayonnaise.--Contributed.
FANCY EGG SALAD.--Select perfect lettuce leaves and arrange in circles
on a large platter or on individual plates. Cut hard boiled eggs into
halves, remove the yolks and cut the whites into petals shaped like
water lilies. Arrange these strips in the center of the lettuce leaves
(which simulate lily pads) to form a circle, leaving a small circular
opening in the middle. Then put in a second row of petals, placing the
pieces between those in the first circle. Lastly press the egg yolks
through a ricer, heaping them in the center of the white petals, to
represent the heart of a lily. Pass a bowl of mayonnaise with the salad
or heap lightly on the surface.--Contributed.
POTATO SALAD.--Boil six medium sized potatoes in jackets, until done
but do not let them break into pieces. They should be firm and dry.
Peel them and cut into thin slices or small dice; mix with two small
onions chopped and two hard boiled eggs, sliced. Mix thoroughly with
boiled salad dressing, after dressing the potatoes first with lemon
juice or vinegar and salt. Let stand on the ice an hour or more.
Garnish the salad bowl with shredded lettuce, diced, boiled or pickled
beets or radish roses or olives, sweet peppers or any favorite
garnish.--Contributed.
FRENCH DINNER SALAD.--The dinner salad should always be delicate and
light. Heavy meat or fish salads are reserved for luncheon or buffet
suppers, where they form the main dish of the meal. The most popular
dinner salad is lettuce dressed with oil and lemon juice or vinegar.
Cress is often used and of late years bleached dandelions are much in
favor. Sliced cucumbers and onion, or sliced tomatoes with shredded
lettuce or chopped celery, and the typical spring salad of shredded
lettuce, sliced young onions and sliced radishes are all liked. In
France the French dressing of oil and vinegar or lemon juice is always
used but in America many prefer the richer mayonnaise dressing. In any
case the salad is never mixed until time to serve it, and then the
dressing should be lightly tossed in when all of the ingredients must
be crisp and cold.--Contributed.
PIMENTO SALAD.--Select sweet, red or green peppers, steam them till the
skin cracks, then skin and seed. Place on the ice and shred with cold
boiled fish, or shell fish or with a mixture of cold, cooked and diced
potatoes, green peas or beans and sliced cucumbers or celery. The
canned sweet red peppers or pimentos may be substituted. Spiced or
pickled green peppers are also nice with a crisp green salad.--Mrs.
Whitehead.
Vegetables
"Dyspepsia is largely the result of trying to force square meals
into round stomachs."
TIME FOR BOILING VEGETABLES.--Turnips should be peeled and boiled from
forty minutes to one hour. Beets; boil from one to two hours then put
in cold water then slip the skin off. Spinach; boil twenty minutes in
uncovered kettle if green color is to be retained. Parsnips; boil from
twenty to thirty minutes. String beans should be boiled one and one
half hours, covered. Shelled beans require one hour to cook. Onions
should be boiled from forty minutes to one hour, covered. Green corn;
boil ten to twenty minutes. Green peas should be boiled in very little
water, boil twenty minutes. Asparagus should be cooked the same as
peas. Serve on toast with cream gravy or melted butter. Cabbage should
be boiled from one to two hours in plenty of salted water. Carrots
should be boiled from forty minutes to one hour. Whole potatoes should
be put in boiling salted water and boil rapidly in covered kettle from
fifteen to thirty minutes according to size and age. Test with the
tines of a fork. Drain as soon as tender, remove the cover and set on
back of range to dry. If they are to be mashed do not let them stand
long.
VEGETABLES.--Vegetables of all kinds should be thoroughly picked over
and well washed, and it is good sometimes to lay them into cold water a
short time before cooking. Salt should not be added until partly
cooked, as it has a tendency to harden them; they should cook steadily,
do not allow them to stop boiling or simmering until they are
thoroughly done. Drain, take some butter, heat it, add a little flour,
mix smooth in the butter, add milk enough to make a smooth gravy, turn
over vegetables, and let it heat through, then serve. This sauce is
nice for many kinds. For asparagus, carrots, peas and a few others I
keep some of the liquid they were boiled in, as it gives them a better
flavor than milk alone.
GERMAN CABBAGE.--Another way of preparing cabbage in a German way: Cut
up a cabbage and pick over carefully, wash well, heat some lard, drop
cabbage into the hot grease, stir, so as to get it all heated, then let
fry for a short time, but watch carefully to avoid burning, then add a
quartered cooking apple; now when it gets too dry add hot water from
the tea kettle, and let it simmer for three or four hours, the longer
the better, add salt when almost tender, and about half hour before
serving add quarter cup of sugar, quarter cup of vinegar, and let
simmer the last half hour. This is the real German way.
GREEN STRING BEANS.--Select tender green string beans, cut the ends and
remove strings, dice and wash thoroughly, put on in cold water to
cover, add salt when partly cooked, then diced potatoes, and boil with
beans about half an hour. Then heat either bacon drippings or common
lard, add flour and brown, when ready turn the beans, potatoes, liquor
and all into the hot mixture, add a little vinegar and pepper. Summer
savory sprigs added to above give it a fine flavor.--Mrs. George
Bruegger, German Cookery demonstration of vegetables.
CREAMED POTATOES.--Cut cold boiled potatoes into one half inch cubes,
put these in a sauce pan. Add white sauce and finely cut parsley.
Serve.
WHITE SAUCE.--Two tablespoons butter, two tablespoons flour, one cup
milk, salt and pepper. Rub flour and butter together with spoon in
sauce pan, add milk, add salt and pepper and potatoes. Cook
thick.--Dorothy Whitehead.
STUFFED POTATOES.--Bake the desired number of potatoes, cut open the
top, scoop out inside, mash. Add butter, salt and pepper, moisten with
hot milk or cream to taste and add beaten whites of two eggs. Fill skin
with this mixture, heap well, brush over with yolk of egg and brown in
oven. Serve hot.--Mrs. R. J. Walker.
STUFFED CABBAGE.--One large cabbage, two pounds beef chopped fine, one
half cup melted butter, one half cup sweet cream or milk, one half
teaspoon ginger, one half teaspoon allspice, salt and pepper to suit
taste, whites of two eggs beaten stiff. Cut the stem end off the
cabbage far enough down to form a cover, scoop out enough of the center
of the cabbage to allow room for the meat. Mix the meat and other
ingredients together and place in the cabbage, put on the cover, tie in
a cloth and boil for three hours, or until the cabbage is done, in salt
water.
SAUCE.--Two thirds cup butter, one half teaspoon each of ginger and
allspice; salt and pepper to suit taste, and one quart milk, thicken
with flour.--Mrs. Aaron J. Bessie.
NORWEGIAN SAUERKRAUT.--One medium sized head of cabbage cut in fine
long strips with a knife, put in kettle, to this add three quarters of
an ounce of flour sprinkled over the top of cabbage, one teaspoon salt,
one teaspoon caraway seed, one pint beef broth. Let this boil slowly
until tender, stir every few minutes to keep the cabbage from burning.
When done add one teaspoon sugar and one teaspoon vinegar.--Mrs. R.
Meidell.
STEWED OKRA AND TOMATO (CREOLE).--Twelve pods of okra sliced thin, four
tomatoes sliced. Stew with salt and pepper and butter, half an hour
slowly, add dash cayenne pepper and serve.
SOUTHERN SWEET POTATOES.--Slice cold boiled sweet potatoes. Lay in a
buttered baking dish, sprinkle with sugar and dot with butter. Bake
Brown.--Mrs. Whitehead, Southern Cookery demonstration.
SCALLOPED SWEET POTATOES.--Boil six sweet potatoes in salted water and
cut them into thin slices in a baking dish. Mix with a well seasoned
cream sauce, cover with fine bread crumbs and dot with butter. Brown in
the oven.
POTATO SOUFFLE.--Four good sized potatoes boiled and mashed fine, one
half teacup of milk, one tablespoon butter. Let butter and milk come to
a scald, add potatoes, a little salt and pepper, beat to a cream, add
slowly the beaten yolks of four eggs. Beat the whites to a stiff froth,
add them to the mixture. Do not beat often adding the white of egg.
Bake twenty minutes in a brisk oven. Serve while hot with meats that
have gravy.--Mrs. Mary Harvey.
COLD SLAW.--This is a creole dish and very delicious. Cut very fine a
quarter of a head of firm white cabbage. Put it into a covered dish,
pour over it one half cupful of vinegar, one half tablespoonful of salt
and toss it about lightly with a fork. Into a skillet pour one half
cupful of milk, a teaspoonful of butter and one quarter of a cupful of
sugar. Beat one egg light. Let the milk come to a boil, mix a
teaspoonful of the milk with the egg, add sugar and butter, allow it to
cook until a custard is formed, then pour over the sliced cabbage.
Allow it to become very cold before using. As vinegars differ do not
use so much if very strong.--Mrs. A. McKay.
CANNED STRING BEANS.--Prepare the beans as for dinner--that is, string
and break into one inch pieces. Have your cans and top all cleansed;
then fill the cans with the beans--after washing them, of course--and
shake them down. Put one teaspoonful of salt to a quart of beans after
the cans are full. Now put fresh cold water upon them to overflowing. I
run a thin knife between the can and the beans to get all the air
bubbles out. Put on the rubbers and then the lids, but not tight--only
as you can with the thumb and one finger. Lay thin boards in the bottom
of the boiler and set your can on them; fill to the lids with cold
water. I let them boil two hours after they are fairly at it; then I
take them out one by one, and screw down the tops and set to get cold
before putting away. When we eat them I drain off all the water, put in
a piece of butter and pepper and milk, or any way I want them. I never
lost a can.--Contributed.
NUT LOAF.--Two cupfuls bread crumbs, one cup chopped walnuts, one half
cup butter, one cup strained tomatoes, one small grated onion, one egg,
salt and pepper to taste. Pack in a can and steam one hour.--Mrs. A.
McKay.
POTATOES A LA MAITRE D'HOTEL.--Two cups potato balls or cubes, one cup
hot milk, three level tablespoons butter, yolk of one egg, one half
level teaspoon salt, one eighth level teaspoon paprika, one teaspoon
lemon juice, one level teaspoon chopped parsley. Cook the potato in
boiling salted water until tender. Drain and put into double boiler;
add milk and cook until it is nearly absorbed. Cream the butter, add to
it the egg yolk slightly beaten, add the salt, paprika and lemon juice.
Stir this mixture into the potatoes and as soon as cooked turn into a
hot dish, sprinkle with the parsley and serve.--Contributed.
HOMINY FRITTERS.--Break up two cups of cold cooked hominy with a fork.
Add one scant cup of milk, a pinch of salt, one beaten egg and one half
cup of flour in which one level teaspoon of baking powder is sifted.
Drop by spoonfuls into hot lard and fry until a delicate
brown.--Contributed.
TOMATO SOUFFLE.--One can tomatoes, two level tablespoons butter, two
level tablespoons flour, one half teaspoon salt, one eighth level
teaspoon paprika, one teaspoon onion juice, one fourth cup fine bread
crumbs, three eggs. Drain the tomatoes and cook the liquid down to one
cup. Cut the tomatoes into small pieces using one cup free from seeds.
Melt the butter. Add the flour, salt and paprika and when blended add
the cup of tomato liquid. Stir until thick and smooth. Add the onion
juice, tomato and the bread crumbs. Remove from the fire, and add the
yolks of the eggs beaten very light. Then fold in the white beaten
stiff. Pour into a buttered baking dish and bake in a moderate oven
until light and firm in the center.--Contributed.
POTATO CROQUETTES.--Prepare one pint of hot mashed potatoes seasoned
with one tablespoonful of butter, one half teaspoonful of salt, one half
teaspoonful onion juice. Beat all together until very light, and when
slightly cool add the yolk of one egg. Mix well and put through a sieve
to be sure there are no lumps, as it is almost impossible to get them
out by mashing the potato. And one teaspoonful of chopped parsley. Shape
into smooth round balls. Roll them in bread crumbs, then dip into beaten
egg, then roll them in crumbs again. Fry in smoking hot lard one minute,
drain on soft paper and serve in the form of a pyramid.--Contributed.
MUSHROOM AND POTATO CROQUETTES.--Take one pound of mushrooms (the fresh
are preferred to the canned), break in small pieces after rinsing, drop
into three tablespoonfuls of hot butter, dust with half a teaspoonful
of salt and a trifle of pepper, cover and steam slowly for ten minutes;
add to three small cupfuls of seasoned mashed potato, beat in two eggs
and a tablespoonful of chopped parsley: form into cones, egg and crumb
and fry in hot fat.
GERMAN FRIED POTATOES.--Or fried raw potatoes make an appetizing dish
for breakfast. Slice raw potatoes as thin as an egg shell and put them
into a frying pan in which an equal amount of butter and lard is
boiling. Sprinkle them over with salt and pepper and cover with a close
fitting lid and let the steam partly cook them. Fry until golden color.
FRENCH SPINACH.--Boil one half peck spinach until tender in salted
water. Drain, throw into a colander and drench well with cold water.
This gives it a certain firmness and delicacy. Shake free from water,
chop fine and put in a hot sauce pan, salt delicately and heat with
butter and cream. Then heap in a vegetable dish and garnish with
poached or boiled eggs.
WILTED LETTUCE.--Pick fresh, young garden lettuce when it is just big
enough to eat. Wash it and shred it, sprinkle with salt, pepper and a
little sugar. Minced young green onions may be mixed with it if liked.
Cut four or five slices of bacon into cubes or as much ham and fry it
brown in its own grease. Add two tablespoons of vinegar and the yolk of
an egg beaten together and heat in the grease; turn hot over the
prepared lettuce and stir quickly with a fork. Same dressing is nice on
young cooked string beans.--Mrs. Whitehead.
BUTTERED ASPARAGUS.--Cut the tough ends from a bunch of asparagus
(white variety preferred) or the canned may be used. Leave it in five
inch stalks and boil it tender in salted water. Drain, melt three
fourths cup of butter. Lay the asparagus on individual serving plates,
and pour the butter generously over it, or it may be served on toast.
Two tablespoons of thick cream added is liked by many, especially when
the fresh asparagus is used. Asparagus is nice served in the same
manner, cold, with sauce tartar or a thick mayonnaise dressing heaped
at one side of the plate. Dip each stalk in it as it is eaten.--Mrs.
Whitehead.
SCALLOPED CABBAGE.--Chop a head of cabbage quite coarse. Boil it twenty
minutes in salted water, drain. Make a cream sauce and add to the
cabbage, cover with bread crumbs and bake. For varieties take and
sprinkle the top thickly with grated cheese and serve cabbage au
gratin.--Contributed.
CORN SOUFFLE.--One pint of fresh or canned corn cooked in one cup of
milk ten minutes. Season with salt, pepper, one teaspoon of sugar and
one teaspoon of butter. Let it get cold, then add beaten yolks of three
eggs and lastly cut in the stiffly beaten whites of the eggs and bake
in a buttered pudding dish.--Contributed.
BEETS.--Boil young beets tender in water to cover. Drain and cover with
cold water then skin them and slice fine. Heat half cup diluted
vinegar, salt, pepper and butter, turn over the prepared beets and
serve.--Contributed.
GREEN BEANS (GERMAN).--String the beans and shred into lengthwise
strips. Cook in salted water until tender, then drain and add some
vinegar dressing as for beets. Serve either hot or cold.--Contributed.
BOILED STRING BEANS AND BACON.--Fill a kettle with green or wax beans,
shredded or broken into inch lengths, insert a piece of bacon or salt
pork (about one pound) in the center of the beans, cover with cold
water and boil gently two or three hours covering the kettle. Add more
salt, if necessary and a good dash of pepper. Let the water about cook
off the beans and serve either hot or cold. Fresh pork may be used with
equal success.
SCALLOPED POTATOES.--Pare and slice six or eight potatoes of uniform
size. Butter a baking dish and spread a thin layer of potatoes on the
bottom. Mix one teaspoon of salt and one quarter teaspoon of pepper
with three tablespoons of flour. Sprinkle a teaspoon of this mixture
over each layer of potatoes, dot each layer with butter and cover with
milk, then add another layer of potatoes and continue until all are
used. Dot the top with butter and put in enough milk to just cover the
potatoes. Cover the baking dish and bake forty minutes or more, uncover
and brown. For potatoes au gratin sprinkle each layer with grated
cheese.--Mrs. Whitehead.
Pickles, Condiments and Spiced Fruits
"Mingle, mingle, mingle, you that mingle, may."
RIPE CUCUMBER PICKLES.--Pare and seed ripe cucumbers, slice lengthwise
and cut into pieces desired size. Let them stand twenty-four hours
covered with cold vinegar. Drain, then put in fresh vinegar with two
pounds of sugar and one ounce of cassia buds to one quart of vinegar
and a tablespoonful of salt. Boil all together twenty minutes. Put in a
crock and cover closely.--Mrs. W. C. Lynch.
GREEN TOMATOES AND ONIONS.--One peck of green tomatoes sliced, and use
about one half as many onions as tomatoes and to this quantity add
three peppers (either green or red) cut in small pieces. Sprinkle
lightly with salt and let stand over night. Drain off liquor and when
dry put them in hot vinegar which has been sweetened and spiced with
cinnamon and cloves. Boil until tender. Leave spice bag in jar.--Mrs.
Lynch.
UNCOOKED MUSTARD PICKLES.--(Excellent). Four quarts small cucumbers,
four quarts small onions, three heads cauliflower, six green peppers.
Dressing: One gallon of vinegar, two pounds of brown sugar, one pound
mustard, one cup of flour. Let pickles stand over night in mild brine.
Drain and put in jar. Then make dressing as follows and pour boiling
hot over them. Boil vinegar and sugar together and thicken with flour
dissolved in cold water. Pour this while boiling over pickles, when
cold add mustard which has been dissolved in cold vinegar.--Mrs. Lynch.
PEACH PICKLE.--Make syrup by using two cups of sugar to one of vinegar.
Tie whole spices up in sacks and put in the syrup. When it comes to
boil drop in peaches from which the skins have been removed by pouring
over boiling water. Stick whole cloves in each peach. Cook until
tender. Be careful not to get mushy by over cooking. I pickle pears in
same way.--Mrs. Harry McKay.
MUSTARD PICKLE.--Get small pearl onions, cauliflower and small
cucumbers. Stand in brine for a week, changing each day. At end of time
pour off brine and rinse in cold water. Prepare the following dressing
and cook pickles for ten minutes. One and a half quarts vinegar,
thicken with cup mustard, same amount of flour and cup sugar and a
tablespoon of curry powder rubbed to paste in water, add one half cup
melted butter, stir well and bottle while hot.--Mrs. Harry McKay.
CHILI SAUCE.--One peck of tomatoes, one quarter as many onions, one
half teacupful of salt, two and one half teacups brown sugar, one and
one half quarts of vinegar, three teaspoons cloves, one tablespoon of
cinnamon, two teaspoons of nutmeg and two of ginger, scant teaspoon
cayenne pepper, more if taste requires. Peel and slice tomatoes and
onions, add the ingredients as above and boil in porcelain or aluminum
kettle three hours, simmering the last hour.--Mrs. Harry McKay.
CHOW CHOW (Excellent).--Four quarts of chopped tomatoes, four quarts of
chopped cabbage, two quarts of chopped onions, sprinkle salt over, let
drain over night. In the morning put over to boil one gallon of
vinegar, stir one and one half pounds of mustard into enough cold
vinegar to mix thoroughly, add to boiling mixture. Then stir into this
the chopped mixture. Keep stirring until it comes to a boil. When cool,
add two ounces of curry powder. Seal in glass cans. Will keep for
years. Excellent for meats.--Mrs. A. McKay.
PICALILLI.--One peck of green tomatoes, eight large onions, seven large
cucumbers, two small heads of cabbage. Pear and chop medium fine. After
well mixed add three quarters cup of salt and let them stand over
night. In the morning, drain well, and add two cups of water, one cup
of vinegar. Boil all together twenty minutes, drain, put back into
kettle, turn over them two quarts of vinegar, one pound of sugar, two
tablespoonfuls of cinnamon, one teaspoonful of cloves, one teaspoonful
of ginger, one teaspoonful of allspice, one half teaspoonful of cayenne
pepper, one cup of chopped horseradish, one tablespoonful of curry
powder. If you use curry powder use less spices. Boil fifteen minutes.
Seal.--Mrs. George Bruegger.
CHILI SAUCE.--Two quarts ripe tomatoes, three green peppers, three
onions, one cup of sugar, three cups of vinegar, two teaspoonfuls of
salt, one teaspoonful each of cinnamon and cloves. Cook the tomatoes
tender, chop the onion and peppers very fine, mix all well and cook a
few minutes. Celery improves it. Bottle and seal.--Mrs. Lynch.
GERMAN SAUER KRAUT.--For this use nice, white, firm cabbages, slice
them in very fine shreds, on one of these kraut cutters; place a layer
of salt into a jar or keg, and alternately cabbage and salt, being
careful to have salt on top. As each layer of cabbage is added it must
be pounded down with a heavy pestle, and layers added as soon as the
juice floods on the surface. When the jar is full, it must be set in a
dry place, covered with a cloth, a wooden cover and then weight it down
heavy, after it ferments the pickle must be drawn off and replaced by
fresh until the liquor is clear. Renew the cloth and wash weight and
cover and let stand for a month, then it is ready for use. Great care
must be taken to have the cover perfectly clean. Each time the jar is
opened it must be properly closed and be sure to always have some
liquor on top. Either clear or salt water may be added. Now to boil the
kraut. Put on in cold water, let it come to a boil, and never boil very
fast but let it simmer for four or more hours. Parboil a nice fat piece
of fresh pork and place in same kettle with kraut; let it boil together
for some hours; about one hour before taking it up grate half a small
raw potato into the kraut, let it simmer away. This gives it a nice
flavor and also tends to give it a smoother appearance. The oftener you
warm over sauer kraut the better it gets. They say it should be cooked
nine times. I never tried it for ours never lasted that long.--Mrs.
George Bruegger, demonstrated at Domestic Science club.
GERMAN DILL PICKLES.--Select medium sized cucumbers, as near of a size
as possible, soak over night in a weak brine, or plain well water. Next
day wipe each one carefully, so as not to bruise them, then pack
alternately in grape leaves and dill, start with a layer of leaves and
dill then a layer of cucumbers, and so on; be sure and have leaves on
the top; while packing add a couple of roots of horse radish. Some wrap
each cucumber in grape leaves, and claim it keeps them more solid and
makes them much nicer. After they are all carefully packed then make a
brine which will bear an egg, then add as much water as you have brine,
to each gallon add one quart of strong vinegar, weight them down, but
not too heavy. Remove all the scum which arises.--Mrs. George Bruegger.
CHILI SAUCE (Very nice).--One quart onions, two quarts cabbage, two
quarts tomatoes, green, two quarts cucumbers, two quarts mangoes, one
quart celery. Soak the tomatoes over night in salt water, run all the
vegetables through food chopper and scald all together in clear water
ten minutes then drain this water off. Mix one half cup flour, one and
one half cups sugar, ten cents worth of mustard seeds, five cents worth
of turmeric powder, five cents worth of celery seeds, two quarts
vinegar. Pour over all and boil fifteen minutes. This has to be put in
sealed jars.--Mrs. Southard.
CURRANT CATSUP.--Five pounds currants, three pounds sugar, one half
pint vinegar, one teaspoonful cloves, one teaspoonful cinnamon, one
teaspoonful salt, one teaspoonful allspice, one teaspoonful black and
red pepper mixed. Boil one half hour and seal.--Mrs. Davidson.
SPICED CURRANTS.--Four pounds currants, five pounds sugar, one pint
vinegar, two tablespoons cinnamon, two tablespoons cloves, two
tablespoons allspice. Boil until thick.--Mrs. Mary Harvey.
CHUTNEY SAUCE.--One half pound brown sugar, eight tomatoes, eight
ounces raisins, one quarter ounce cayenne pepper, one quarter ounce
ginger, three ounces garlic, four ounces salt, one quart of vinegar.
Boil all to a mush for several hours.--Mrs. Schollander.
GREEN APPLE CHUTNEY.--Pare and core six pounds of greening apples; boil
in one quart of vinegar; set off until cool. Boil two pounds of moist
brown sugar in one pint of vinegar; add two pounds of Sultana raisins,
washed, picked and dried and four ounces of garlic pounded with
vinegar; four ounces of green ginger; two ounces of red pepper and four
ounces of salt. Mix well together with more vinegar if too thick. Keep
on the back of the stove one day, slowly simmering, stirring
occasionally with a wooden spoon. Bottle on the next day.
ORIENTAL CHUTNEY.--Peel and core three pounds of tart apples. Mix with
a pound of stoned tamarinds, three quarters of a pound of seeded
raisins, a head of garlic, two pods of red pepper, and one ounce of
grated ginger roots. Pound all together until reduced to a pulp. Add to
the mixture a pint of brown sugar and a tablespoon each of currant
jelly and thick tomato catsup. Blend well with a wooden spoon. Put in
small jars and seal. This chutney improves with age and is most
pungent.
EAST INDIA CHUTNEY.--Into three pints vinegar put a bag containing two
ounces of ground mustard, four ounces of mustard seed, one ounce of
cayenne pepper and one quarter ounce of turmeric. Add a pound of brown
sugar and scant half pound of salt. Chop together thirteen large ripe
apples, one pound of seeded raisins, seven large ripe tomatoes, four
small onions and two cloves of garlic. Mince fine. Boil in the vinegar
mixture for two hours. Press through a colander and bottle while hot.
This is fine for cold meat, particularly so with roast pork.
GREEN GOOSEBERRY CHUTNEY.--This relish has not yet become common in
America, though it is found on all well supplied English tables. Four
pounds green gooseberries (not too ripe), one half ounce cayenne
pepper, two ounces garlic, two ounces dried ginger, three pounds loaf
sugar, two ounces mustard seed, two scant quarts best vinegar. Put the
berries, when picked over, into a preserving kettle with one quart of
vinegar and sugar and let simmer for an hour; pound the seeds, garlic,
etc., and add, stirring with wooden spoon; when well mixed add more
vinegar until the mass is of the proper consistency for chutney. Cool
and bottle.
CORN SALAD.--Take one dozen ears of corn, (cut corn from cobs), one
large head of cabbage chopped quite fine, not quite a half box of
mustard, one cup sugar, one tablespoon chopped peppers, two tablespoons
salt, mix with about four cups of good vinegar and boil about ten
minutes, first mix the mustard with some of the vinegar. If too thick
when done add more vinegar. Put in jars while hot. Will keep all
winter, very nice with meat and potatoes.--Mrs. Paul Leonhardy.
MIXED PICKLES.--Two quarts green tomatoes chopped, one quart cabbage
chopped, one quart onions chopped, two green peppers chopped, one quart
brown sugar, one tablespoon each of cinnamon, cloves, celery seed,
white mustard seed. Salt to taste. Boil about twenty minutes.--Mrs. D.
E. Plier.
PRESERVED GREEN TOMATOES.--Take one peck of green tomatoes, peel and
slice them, slice four lemons without removing the skins, put to this
quantity six pounds of granulated sugar, and boil until transparent,
and the syrup thick.--Mrs. George Bruegger.
OIL PICKLES.--(Sliced). Slice but do not pare medium sized cucumbers,
sufficient to fill a gallon jar. Sprinkle one half cup of salt through
the sliced cucumbers and stand in cool place two or three hours, then
drain from the salt. Use one ounce black mustard seed, one ounce white
mustard seed, one ounce celery seed, or one cup of finely minced
celery, one half pint of olive oil, two onions chopped fine. Spread the
cucumbers in the jar in layers sprinkling the seeds over them and
spreading with part of the olive oil repeating the layers until the jar
is filled, then cover all with cold, strained vinegar. Cover and set
aside for future use.--Contributed.
SPICED BEETS.--Boil beets tender, lay in cold water, remove skins and
unless small, slice and pack in fruit cans. Boil one cup of vinegar,
three cups of water, one cup of sugar and spices to suit taste. Pour
hot over the beets and seal.--Contributed.
UNCOOKED CHILI SAUCE.--Skin one peck of ripe tomatoes and chop them
fine, add two cups skinned and chopped onions, two cups chopped celery,
two cups sugar, one cup salt, four tablespoons white mustard seed, two
teaspoons ground cloves, six or eight red peppers chopped fine, two
teaspoons of ground black pepper and one quart of pure vinegar. Seal in
air tight bottle.--Contributed.
PICKLES.--To a gallon of rain water add one cup of salt. Boil it and
cover a gallon jar of pickles with the brine, drain off water, bring to
a boil and turn over pickles for nine successive mornings. Then take
out the pickles, pack in jars with layers of mixed spices. Boil enough
vinegar (diluted if very strong) and add one cup of sugar to each
gallon of vinegar and add a piece of alum size of a small walnut. Pour
hot over the pickles in the jar, cover and put a weight on them and
store in a dry, cool place. Good.--Contributed.
EASY PICKLES.--Take pickles of uniform size (about three inches long)
wash and pack in fruit jars as tightly as you can. Add one cup of salt,
one cup of sugar, an ounce of mixed white and black mustard seed, an
ounce of whole cloves and cinnamon bark mixed or any spices preferred
and alum the size of a walnut to one gallon of vinegar. Bring to a good
boil, then turn over the pickles in the jars and seal. A piece of horse
radish root is nice placed in each jar.--Contributed.
WATER MELON PICKLES.--Peel and cut the water melon rind into small
cubes and boil it until tender and clear in water to cover, with alum
the size of a pea. Drain and boil again in a syrup made of one pint of
diluted vinegar and three pints of sugar. Add cloves and cinnamon in
spice bag, to suit taste. Pour over the pickles, bring to a boil and
cover pickles for three days in succession. Then seal.--Contributed.
CANNED CURRANT JUICE.--Express juice from currants by mashing through
colander. Mix one pound of sugar with each pint of juice. Cook five
minutes and seal. Use one tablespoon of canned juice to a glass of ice
water and fill with crushed ice. Raspberry, strawberry and cherry
juices may be canned likewise using a little less sugar.
SPICED GOOSEBERRIES.--Six quarts of gooseberries, four and one half
quarts sugar. Boil one hour, add one pint vinegar and one tablespoon
each of cloves, cinnamon and allspice. Boil three minutes then seal.
SPICED PLUMS.--Ten pounds of blue plums, eight pounds sugar, one pint
vinegar and one tablespoon cloves and cinnamon. Boil to a jam and seal.
SPICED GRAPES.--Pulp seven pounds of grapes by separating skins and
pulp and pressing pulp through a colander to extract seeds, then mixing
it with the skins. Boil with four and one half pounds of sugar and one
teaspoon each of cloves, cinnamon and allspice. Boil twenty minutes or
to a soft jam.
SPICED CURRANTS.--To four quarts of ripe currants, add three and one
half pounds brown sugar, one pint vinegar and one tablespoon each of
cloves and cinnamon. Cook until currants are tender. Boil syrup thick
first then adding the currants.
SPICED GREEN TOMATOES.--Chop eight pounds of green tomatoes fine, add
four pounds brown sugar, boil three hours then add nearly one quart of
vinegar and one teaspoon each of cloves, cinnamon and mace. Boil
fifteen minutes and seal.
PEPPER HASH.--(Uncooked.) Chop one head of cabbage, one bunch celery,
one half dozen green peppers and one half dozen peeled and sliced
onions fine together and let stand over night. Drain in the morning and
mix the chopped vegetables with one quart of vinegar, two cups white
sugar, one half cup of salt, two tablespoons of mustard seed and one
tablespoon of celery seed. Seal in jars, keeps well all
winter.--Contributed.
SPICED GOOSEBERRIES AND SPICED CURRANTS.--Make a syrup of three pounds
of sugar and one pint of vinegar, add steamed gooseberries (about six
pounds) and when cooked thick add one tablespoon of cinnamon and one
half tablespoon of cloves and allspice. For spiced currants substitute
fresh red currants freed from stems but cook only until the currants
are tender as too much boiling makes them hard and tough. Boil the
syrup quite thick before adding the currants and then bring to a boil
and simmer five minutes.
PICKLED CHERRIES.--Five pounds of stoned cherries, one quart of
vinegar, two pounds of sugar, one half ounce each of cinnamon, cloves
and mace. Tie spices in a thin bag and boil with the vinegar and sugar
to a thick syrup. Pour over the cherries and seal. If the large dark
California cherries are used do not stone them.
TOMATO CATSUP.--Wash and cut up one half bushel of tomatoes and six
onions, mix with two pounds brown sugar, one fourth pound whole black
peppers, one fourth pound each allspice and of salt, one ounce of
cloves, cayenne pepper to suit taste. Boil all together about two
hours, strain through flour sieve and mix with one quart of vinegar.
Boil thick and seal hot. Spices may be omitted if not liked.
GOOSEBERRY CATSUP.--Cook gooseberries soft in water, press through
colander. Allow three pounds of sugar to five pounds of pulp, half a
pint of vinegar, and small teaspoon each of cinnamon and salt. Boil
until thick and seal. For grape catsup follow same directions, adding
cloves to the spices.
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Cakes
GENERAL DIRECTIONS FOR MAKING CAKE.--Cream the butter and sugar,
usually beat the whites and yolks of eggs separately, mix the yolks
with the butter and sugar, add the milk, sift the baking powder with
the flour and stir in a little at a time then the whites of the eggs,
then the flavoring. For cakes containing no butter beat the egg yolks
until very light and thick. Add the sugar gradually beating until very
light and spongy. Add flavoring and liquid. Have the whites beaten to a
stiff froth adding them alternately with the sifted flour (mixed with
the baking powder or cream of tartar) and cut both in very lightly.
GOLD CAKE.--Yolks of eight eggs, one and one fourth cups granulated
sugar, three fourths cup butter, three fourths cup water, two and one
half cups flour, two heaping teaspoons baking powder, one half teaspoon
of lemon extract. Sift flour and measure, add baking powder and sift
three times. Cream butter and sugar until light and creamy, add yolks
beaten light and beat well together, then add water and flavoring and
the flour. Beat hard. Bake in greased tin or in layers. Loaf cakes are
nicer baked in a funnel cake pan.--Mrs. Fred Southard.
DELICATE CAKE.--One half cup of butter creamed with one cup of sugar
until very light, add one half cupful of milk and one and one half cups
of flour sifted with one teaspoon of baking powder. Lastly add the
flavoring and stiffly beaten whites of four eggs. Bake in one sheet or
in two layers and ice with brown carmel or white frosting. Nice for
small family. For large layer cake double the recipe.--Mrs. Whitehead.
LULA'S WHITE CAKE.--One and one half cups of sugar creamed with one
half cup butter until very light, add one cup of milk alternately with
three cups of sifted flour. (Sift flour four times). Whites of six eggs
beaten very stiff. When partly beaten add two even teaspoons of cream
of tartar to the eggs. Dissolve one even teaspoon of soda in one
tablespoon of the milk and add it with the milk. Cut in the beaten
whites of eggs last, as you do for sponge cake. Flavor with lemon,
vanilla or almond extract as preferred. Bake in a greased funnel tin.
Bake twenty minutes in a moderately warm oven, then increase the heat
and bake to fifty minutes or until done. Ice with boiled
frosting.--Mrs. Whitehead.
GOLD CAKE.--One cup of butter, one and one half cups of sugar, eight
yolks of eggs, three cupfuls of pastry flour, one teaspoon of baking
powder, one teaspoon of lemon flavor. Cream butter and sugar, add the
well whipped yolks, then the flour with baking powder and lastly the
flavor. Two cupfuls of common flour with one cup of corn starch may be
used instead of pastry flour.--Mrs. George Bruegger.
NO EGG CAKE.--One and one half cups of sugar, one quarter cup of
butter, one cup of sour cream, two cups of chopped raisins, one
teaspoon cinnamon, one half teaspoon cloves, one half teaspoon nutmeg,
one tablespoon grated chocolate, one teaspoon of soda dissolved in hot
water, four cups of flour. Mix spices and chocolate into flour, and add
to the above, and add raisins dredged in flour. Bake one hour.--Mrs.
George Bruegger.
MAHOGANY CAKE.--One half cupful chocolate cooked in one half cup of
sweet milk, one and one half cups of sugar, one half cup of butter, two
and one half cups of flour, one half cup sweet milk, three eggs, level
teaspoon of soda, dissolved in milk. Bake in layers.--Mrs. Wolpert.
SWEET CREAM CAKE.--One large egg, beaten very light, one cup sugar
beaten with egg till light as cream, one cup thick, sweet cream, one
half spoon salt, one and one half cups flour, one teaspoonful baking
powder. Flavor with lemon. Beat continuously while mixing. Bake either
in layers or as a loaf cake.--M. E. Cooper.
SILVER OR GOLD CAKE.--Three fourths cup butter, one and one half cups
sugar, one half cup cold water, with one half teaspoon of soda
dissolved in it, two and one half large cups of flour sifted with one
level teaspoon of cream of tartar (or use two level teaspoons of baking
powder and omit the soda and cream of tartar) and lastly the flavoring
and stiffly beaten whites of eight eggs. Cream butter and sugar until
light and smooth, add water but do not stir, then beat in the flour and
beat five minutes. Cut in the whites and bake in a greased funnel loaf
cake tin in a moderate oven forty minutes or until done when tested
with a broom straw. For gold cake add the beaten yolks of eight eggs to
the creamed butter and sugar and omit the whites and use scant measure
of flour. Ice the gold cake with white boiled frosting.--Mrs.
Whitehead.
CORN STARCH CAKE.--Two cups sugar, one cup butter, one cup of sweet
milk, two cups flour, one cup corn starch, whites of seven eggs, one
and one half teaspoons of baking powder. Flavor.--Contributed.
JELLY ROLL.--One cup sugar, three eggs well beaten, one cup flour, one
teaspoon baking powder, one half cup boiling water added last, one half
teaspoon lemon or vanilla, pinch of salt. Spread in well buttered
dripping pans. When done turn out, spread with jelly and roll quickly.
Makes two rolls.--Contributed.
BREAD CAKE.--Three cups bread sponge, one cup lard or butter, one pound
raisins, two cups sugar, two eggs, one teaspoon soda in a little water,
nutmeg and spices. Mix, raise until light and bake in one loaf.
MOCHA CAKE.--Bake a sponge cake mixture in two round layer cake pans
and spread smoothly between the layers and on the outside with Mocha
cream. Wash one half cup of butter, then beat to a cream and add slowly
enough thick syrup to sweeten. Make syrup as follows: Cook together one
cup of sugar and one half cup of clear, strong coffee until a thick
syrup is formed; cool before using. (New and delicious.)
MOCHA ICING.--One quarter pound chopped almonds, blanched, put in oven
to dry, one half cup of butter, eight tablespoons of icing sugar, one
tablespoon of brandy or whisky; mix butter and sugar to a paste, then
add almonds and whisky.
PARIS STICKS.--Three cupfuls of chopped almonds, two and one half
cupfuls of pulverized sugar, the whites of five eggs beaten to a stiff
froth, the grated rind of two lemons. Mix the ingredients and roll out
on pulverized sugar, cut into strips an inch wide and put into
paraffined pans. Bake in a slow oven. Excellent.
SUNSHINE CAKE.--Whites of seven eggs, yolks of five eggs, one third
teaspoon cream of tartar, one cup sugar, one cup of flour, a little
salt and vanilla. Beat whites stiff, add salt and cream of tartar, add
sugar, then beaten yolks, then flour which has been sifted several
times. Flavor and bake in a funnel tin.--Contributed.
MOCK ANGEL FOOD.--One cup sweet milk, bring to boiling point, one cup
flour, one cup sugar, three teaspoons of baking powder. Sift dry
ingredients together four times, add warm milk and stir well then fold
in beaten whites of two eggs. Flavor. Bake in angel cake
tins.--Contributed.
ANGEL CAKE.--Whites of twelve eggs--or, measured, one and one quarter
cups of whites of eggs. Add one third of a teaspoonful of salt, and
beat until stiff. Sift into this 1-1/4 cups of granulated sugar, and
beat. Have at hand one cup of flour that you have sifted five times;
sift this in and mix one teaspoonful of extract of bitter almonds, or
any preferred flavor. Bake in slow oven, and do not grease your pan.
With a gas stove one young friend puts the grate in the oven in its
lowest sliding place and bakes her angel cake there, lighting both
burners for one minute. Then she turns the front out and the other so
low that it looks like a row of blue beads. She bakes it one hour.
Another, equally successful, puts her grate a little higher than the
middle of the oven, and bakes the cake there for one half hour with a
very moderate oven.
MOCHA CAKE.--One cupful of sugar, one cupful of flour and one teaspoon
of cream of tartar and one half teaspoon of soda sifted all together
twice, blend in one large teaspoon of melted butter and break in the
eggs and stir well, then add one half cup of boiling milk. Bake in one
loaf in a moderate oven.
MOCHA FILLING.--One cupful of powdered sugar, a small piece of butter,
two tablespoons of coffee, two teaspoons of vanilla. Cream butter and
sugar, add coffee and flavoring gradually and a little more sugar if
necessary. Spread with a knife dipped in hot water.--Contributed.
MARSHMALLOW FILLING.--One cupful of brown sugar, one cupful of white
sugar, one cupful water and one tablespoon of vinegar boiled together
like candy. Beat two eggs very light and stir into the candy with one
quarter pound of marshmallows, cut up. Spread on layers of
cake.--Contributed.
DEVIL'S FOOD.--Two eggs, one cup sugar, one half cup butter, two thirds
cup sweet milk, one teaspoon vanilla, one half cup melted chocolate,
one half teaspoon soda, one teaspoon baking powder, two scant cups of
flour.--Mrs. Creaser.
DEVIL'S FOOD CAKE.--One egg, one cup sugar, half cup sour milk, one
tablespoon butter, one fourth cup boiling water, 1 teaspoon soda, one
and one half squares chocolate and one cup flour. (Can use sour cream
instead of milk and butter.) Cream eggs and sugar. Melt chocolate over
hot water and add butter to melt it, then add eggs and sugar. Dissolve
soda in water.--Mrs. G. A. McIntosh.
BOISE BROWN CAKE.--One and one half cups sugar, three fourths cup
butter, four eggs, three fourths cup grated chocolate, one cup milk,
one cup chopped nuts, two cups flour, two teaspoons baking powder, one
teaspoon vanilla, one teaspoon cloves, one teaspoon cinnamon, one
teaspoon allspice, one half teaspoon salt.--Mrs. D. E. Plier.
MASHED POTATO CAKE.--Two cups sugar, three quarters cup butter, one cup
mashed potatoes, four eggs, one cup chocolate, one half cup sweet milk,
one teaspoonful cloves, one teaspoonful vanilla, one cup chopped
walnut, two cups flour, two teaspoons baking powder.--Mrs. F.
Kleinsorge.
CHOCOLATE LOAF CAKE.--One half cake of chocolate shaved in a bowl or
three fourths cup of cocoa. Pour one cup of boiling water on this
mixture and let it stand while you are mixing the cake. Cream three
fourths cup of butter with two cups of sugar until light. It is best to
cream the butter first and add sugar gradually especially if the butter
is hard and cold. Beat in yolks of two eggs, one half cup of sour milk
or butter milk, one teaspoon of soda dissolved in a little water,
(about two tablespoonfuls,) two cups of flour sifted, and beaten whites
of two eggs. Beat well, then add the chocolate. Bake in one sheet in a
dripping pan lined with greased paper. Let the cake stand in the pan.
Ice with boiled frosting and when firm and cold, cover with one square
of chocolate that has been melted in one teaspoon of butter in a cup
placed in a pan of hot water for five minutes. Pour the chocolate over
the white frosting and spread evenly with a silver knife. Cut the cake
diagonally across the pan into two inch diamond shaped pieces. A cupful
of floured chopped nuts may be added to the cake batter before baking,
if nut loaf is liked, and sometimes I place a half English walnut in
the center of the frosting on each diamond. This chocolate and white
frosting is also nice with white layer cake and chopped nuts make it
extra nice for a thick filling to a square two layer cake, shaking the
nuts over the white frosting and then baking them with the
chocolate.--Mrs. Whitehead.
SPONGE CAKE.--Beat four eggs and one cupful of granulated sugar until
mixture is creamy white. Add four tablespoons of cold water and one cup
of flour sifted several times with a teaspoonful of baking powder. Bake
in a moderate oven. Flavor with lemon. May be baked in layers.--Mrs. H.
Hanson.
SPONGE CAKE.--Six eggs, (reserve whites of two for frosting), two cups
sugar. Beat (not stir) eggs and sugar until almost cream colored, two
and one half cups flour, one teaspoon flavoring, and one teaspoon
baking powder last, one cup boiling water, the water must be added
gradually. While adding flour and water stir instead of beating. Bake
in loaf in a moderate oven thirty or forty minutes.--Mrs. C. C.
Mackenroth.
HOT WATER SPONGE CAKES.--Four eggs beaten 15 minutes, two scant cups
sugar, 2 cups sifted flour, 2 teaspoons baking powder, two thirds cup
boiling water, flavor with lemon or vanilla. Bake in a deep square
tin.--Mrs. Southard.
BOILED SPONGE CAKE.--Five eggs, one cup white sugar, one cup flour,
juice of one half lemon, one teaspoon vanilla. Boil the sugar with
three tablespoons water until it threads. Pour over the stiffly beaten
whites of eggs, beat this fifteen minutes, then add egg yolks,
flavoring and the flour sifted three times. Bake in angel food
tin.--Mrs. Aaron J. Bessie.
GOLD SPONGE CAKE.--Whites of eleven eggs beaten very stiff, yolks of
four eggs beaten very light with one and one half cups of powdered
sugar. Cut in the whites and add one cup of swans down flour sifted
with one teaspoonful of baking powder. Flavor. Cut flour in lightly as
you would for sponge cake. Bake in one loaf.--Mrs. C. H. McKay.
SNOW SPONGE CAKE WITH COCOANUT FILLING.--Beat the whites of ten eggs
very light, add one and one half cupfuls of powdered sugar and beat
until the bowl can be inverted and retain the eggs. Add one teaspoon
cream tartar to one cupful of flour and sift several times. Cut this
into the egg mixture, flavor with almond extract and turn into square
ungreased cake tins, baking in two sheets. Fill with cocoanut frosting
made by boiling two cupfuls of sugar with water until it hairs from the
spoon, turn it hot on to the beaten whites of two eggs and whip to a
frosting. Add one small cocoanut which has been freed from the shell
and all brown skin and grated fine. Flavor with lemon or vanilla. If
fresh cocoanut cannot be obtained try soaking the shredded cocoanut in
warm milk and steaming it an hour or two before using and then squeeze
it dry. This will make it more moist. If you have only one angel cake
tin, split the cake through the center after it is cold and put the
icing between the layers. Swans down flour is best for this cake and
the fresh cocoanut make a delicious filling.--Mrs. B. G. Whitehead.
SUNSHINE CAKE.--Whites of ten eggs, yolks of six, one level teaspoonful
of cream of tartar, one and one half cupfuls of sugar, sifted, one
cupful of flour, sifted twice, the grated peel of one orange or one
teaspoonful of lemon or vanilla or one half teaspoon of almond extract.
Beat whites very stiff, then beat in one half of the sugar, beat yolks
light about ten minutes, add the flavoring and balance of the sugar and
beat five minutes. Mix yolks and whites lightly together and cut in the
flour that has been sifted with the cream of tartar. Bake in an
ungreased, funnel angel cake tin about an hour in a slow oven or 45
minutes in a moderate oven. Avoid baking too long as it makes the cake
dry and coarse. When the cake shrinks from the tin at sides of the pan
it is sufficiently baked. Invert the tin and let it stand until cold.
If it sticks then run a knife around the edge of cake, pat the tin
slightly on the bottom and sides until it drops from the pan. If a
frosted cake is preferred ice it with white boiled icing.--Mrs.
Whitehead.
MOCHA CAKE.--One cup sugar, one half cup butter, three quarters cup
milk, two cups flour, two teaspoons baking powder, one spoon vanilla,
three eggs beaten separately. Bake in small dripping pan. When cold cut
into small squares. Put into oven to brown. Three cups shelled peanuts,
pour over three teaspoons melted butter. When slightly browned put
through meat grinder. Whip one half pound butter with two cups powdered
sugar to a cream. Butter each piece of cake with this cream paste and
roll into ground nuts.--Mrs. A. McKay.
NUT LOAF CAKE.--One cup sugar, one half cup butter, one half cup sweet
milk, one and one half cups sifted flour, one cup chopped walnuts or
hickory nuts, two eggs, two teaspoons baking powder.--Mrs. Schollander.
BLITZ KUCHEN.--One cup sugar, three fourths cup butter, four eggs, one
cup of flour, one half teaspoon baking powder, grated rind and juice of
one lemon. Cream butter and sugar and then add eggs, one at a time and
stirring each five minutes, then add the flour and spread dough in
square tin about half an inch thick. Chop one fourth pound almonds, mix
with sugar and cinnamon and sprinkle on top of cake before putting in
the oven. Bake about thirty minutes.--Mrs. J. Bruegger. German Cookery.
SOUR CREAM NUT CAKE.--Break two eggs into a large cup and fill with
sour cream. Put in a mixing bowl and add a level teaspoonful of soda
and one cupful of sugar, beat all well add flour to make quite stiff
and flavor with vanilla. Take a pound of English walnuts, chop all but
what you wish to put on top of cake and stir into the batter. Bake in
moderate oven. Ice the tops and lay on the half meats.--Mrs. G. A.
McIntosh.
DARK CAKE.--One cup sugar, one cup butter and lard mixed, three eggs,
one half cup black molasses, one cup cold coffee, one level teaspoon
soda, two pounds raisins, flour to thicken. Bake in moderate
oven.--Mrs. W. C. Lynch.
DARK COFFEE CAKE.--One cup sugar, pinch of salt, one cup shortening
(butter and lard) one cup cold coffee, one cup sour cream or milk (add
that ingredient), three fourths cup molasses, two level teaspoonfuls
soda dissolved in warm water, cloves, cinnamon, allspice and nutmeg to
suit the taste, one pound raisins, and flour enough to make a nice
batter. Nuts may also be used if desired.--Mrs. W. S. Davidson.
RAISIN CAKE.--Four eggs, one cup butter, two cups brown sugar, three
cups flour, one cup sour milk, one teaspoon soda, dissolved in very
little water, one small teaspoon each of cinnamon, cloves and allspice,
one half teaspoon vanilla. This is very nice used as a layer cake with
carmel icing.--Mrs. Aaron J. Bessie.
COFFEE CAKE.--One cup sugar, one cup butter, one cup coffee, one cup
molasses, one teaspoon soda, one teaspoon cinnamon, one teaspoon
allspice, one half teaspoon cloves, nutmeg and lemon essence. Four cups
flour, one half pound raisins.--Mrs. Mary Harvey.
FRUIT SPICE CAKE.--One scant cup butter, one cup brown sugar, one
fourth cup molasses, whites of three eggs, yolks of three eggs, three
fourths cup water, one fourth teaspoonful baking soda. Three cups
flour, one teaspoon each of cinnamon, allspice, cloves and nutmeg,
mixed. One half cup raisins, one fourth cup currants, and one fourth
cup citron. Mix like any batter cake adding molasses to the butter and
sugar. Remember to add soda last.--Dorothy Whitehead.
SALT PORK CAKE.--One pound of salt pork chopped fine. Pour one half
pint of boiling water on it, add one cup molasses, one teaspoon of
soda, two cups sugar, spices to suit taste, one pound of seeded and
dredged raisins and of currants and one cup of nuts, chopped. Stir
thick with flour about three and one half cups. Bake in one loaf. Cut
into pieces and steamed, this cake makes delicious pudding, served with
pudding sauce. It calls for no butter or eggs so is a cheap cake when
these foods are scarce and high priced.--Mrs. Whitehead.
CHOCOLATE COFFEE CAKE.--One cup granulated sugar, one half scant cup of
butter, yolks of two eggs and one white, one half cup strong coffee
warmed on stove with two squares of Bakers chocolate, one and one half
cups of flour sifted with two small teaspoons of baking powder. Cream
butter and sugar, then beat in eggs. Cool coffee and chocolate and add
lastly the flour, and a cup of chopped nuts. Bake in a moderate oven in
one loaf or in two layers. Ice with chocolate or white icing.--Mrs. A.
D. Paulson.
BREAD CAKE.--Three cups bread dough, three cups sugar, one cup of
butter, three eggs, one teaspoon each cinnamon, cloves and mace, a
little ginger, one cup raisins, one cup currants, one half teaspoon
soda. Let rise one hour and bake.--Mrs. R. J. Walker.
COFFEE CAKE.--Two or three cups of bread sponge, one cup of sugar, two
eggs well beaten, one pint of milk, (luke warm), two tablespoons of
melted butter or lard, one teaspoon of lemon extract or lemon juice,
one half teaspoon of nutmeg, one teaspoon salt. Mix all well and add
enough flour to make a stiff batter, set aside to rise, when light take
out and spread into well greased dripping pans. Spread melted butter
over top then mix three tablespoons of melted butter, one cup of sugar
and flour enough to make it dry and lumpy, to this add a little
cinnamon then sprinkle over top quite thick and bake twenty to thirty
minutes.
FIG CAKE.--One pound of powdered sugar, ten eggs, ten crackers rolled
fine, one half cake of sweet chocolate grated, one half pound of figs,
chopped fine, one teaspoon cinnamon, one teaspoon allspice, one
teaspoon baking powder. Whip the yolks of eggs very light, add sugar,
then beat again, add part of rolled cracker, then add the grated
chocolate, chopped figs, spices and lastly the well beaten whites of
eggs alternately with remaining crackers, into which the baking powder
is mixed. Bake in medium oven one hour very quietly, being careful not
to shake the stove.
RYE BREAD TORTE.--One pound powder sugar, ten eggs well beaten, three
ounces of rye bread, (grated), one half cake of sweet chocolate
(grated), one half cup of fine chopped sweet almonds, one half cup of
citron, cut fine, one teaspoon cloves, one teaspoon baking powder. Whip
the yolk of egg, add the sugar and beat again, add a portion of the
bread crumbs, then add the chocolate, citron, spice and almonds, mix
the baking powder in the remaining bread crumbs, lastly the well beaten
whites of eggs, alternately with the bread crumbs. Bake in a medium
oven about one hour. This may also be made in layers and whipped cream
placed between.--Mrs. George Bruegger.
GRIES TORTE OR FARINA CAKE.--One cup farina, one cup sugar, eight eggs.
Beat sugar and yolks of eggs one half hour then add farina slowly, and
the well beaten whites last. Bake one hour by slow fire. When cooled
put sliced pineapple on top and whipped cream.--Mrs. J. Bruegger.
FRUIT CAKE.--Cream one pound of brown sugar and one pound of butter,
add one pound of eggs (beaten light) one pound of flour sifted with two
teaspoons of baking powder, one nutmeg (grated) one tablespoon each of
cloves and allspice, half a pint of brandy and two pounds each of
seeded raisins and of currants, one half pound of chopped citron. Flour
the fruit well before adding to cake mixture. Bake in one loaf in
moderate oven. Pour half a pint of wine over it while it is warm, after
baking.--Mrs. George Newton.
MOTHER'S FRUIT CAKE.--One pound of butter, one and one half pounds of
sugar, one pound of flour, one cupful of New Orleans molasses, one
teaspoon of soda dissolved in two tablespoons of water, two teaspoons
of cinnamon, one teaspoonful of cloves and one teaspoonful of mace, one
dozen eggs, one gill or one cup of brandy, three pounds of raisins,
(seeded), two pounds of dried currants, one pound of shredded citron,
one pound stoned dates and one pound of shelled English walnuts or
pecans, cream the butter and sugar until light, add beaten yolks of
eggs, add the molasses, soda and spices. Clean and cut the fruit and
dredge thoroughly with part of the flour, stir it into the mixture
alternately with the flour and beaten whites of eggs. Mix well and
lastly add the brandy. Bake in one large loaf very slowly. Test with a
broom straw to be sure that the cake is well baked. The batter will
seem thin but do not add extra flour if you want a rich moist fruit
cake. Put in cake box and it will keep many months. Pieces of it can be
quickly steamed and used with foam sauce as plum pudding for dessert in
an emergency which is sometimes worth the price of the cake.--Mrs. B.
G. Whitehead.
FRUIT CAKE.--Rub one pound butter and one and one half pounds sugar to
a cream, add eight eggs and beat. Now add one tablespoon lemon extract,
one grated nutmeg, one tablespoon cinnamon, one half teaspoon cloves,
one pint sour cream. Now add four pounds raisins, one pound citron, two
pounds almonds, two pounds English walnuts, two pounds flour with two
teaspoons soda in it, one glass jelly. Bake three and one half hours in
moderate oven. Pour one cup brandy over the top of cake after it is
baked.--Mrs. Southard.
IMPERIAL FRUIT CAKE.--One pound of sugar, one pound of flour, three
quarters pound of butter, one pound of almonds, blanched and cut fine,
1-2 pound of citron, 1-4 pound candied cherries and as much pineapple,
one half pound of seeded raisins, rind and juice of one lemon, two
pieces of candied orange, one nutmeg, ten eggs. This is very delicious
and will keep for months. No baking powder or soda are used but the
eggs are beaten separately, yolks added to creamed butter and sugar and
the stiff whites put in last of all. Bake in one loaf in a slow oven.
Ice with white boiled frosting.--Contributed.
BLANCHE'S DATE CAKE.--Beat three egg yolks with one cup of sugar, add
one cup of flour sifted with one teaspoon of baking powder, stiffly
beaten whites of three eggs and one pound of stoned dates and one pound
chopped nuts, (pecans, English walnuts or hickory nuts). Bake in one
loaf in a moderate oven. Remove from oven and while it is hot pour one
cup of sour cream over it. The cream soaks into the cake and makes it
moist like fruit cake. No butter is used in this recipe.--Mrs.
Whitehead.
GINGER BREAD.--One half cup sugar, one half cup butter, one cup
molasses, each one teaspoon (heaped), ginger, cloves and cinnamon, two
level teaspoons soda in one cup boiling water, three scant cups of
flour, two well beaten eggs. Make it in the above order. Eggs
last.--Mrs. F. Kleinsorge.
GINGER BREAD.--One cup of butter, one cup of sugar, one cup of
molasses, (New Orleans), one cup of boiling water, two eggs beaten in
batter one at a time, one teaspoon of soda dissolved in the water, two
and one half cups of flour, two tablespoons of ginger, one teaspoon of
nutmeg. Bake in a loaf or in gem tins.--Mrs. John Heffernan.
GOOD PLAIN GINGER BREAD--One cup of molasses, one cup of sugar, one cup
of boiling water, two level teaspoons of soda dissolved in the hot
water, one half cupful (generous) of butter or shortening, one large
teaspoon of ginger and a little salt. Add enough flour to make pretty
stiff, about three cups. Bake in moderate oven in one sheet. As
molasses cake of any kind burns easily care should be taken not to have
the oven too hot. Eat warm for luncheon. Is nice sliced cold and served
with whipped cream as a dessert also.--Mrs. Whitehead.
WALNUT FILLING FOR CAKE.--One pound chopped walnut meats, yolks of six
eggs, two cups sugar, one cup sour cream, flavor with vanilla. Boil in
double boiler until thick and beat until cool. Spread between layers of
cake.--Mrs. Aaron J. Bessie.
RAISIN FILLING FOR CAKE.--One tablespoon of butter, two tablespoons of
flour, four tablespoons of sugar. Mix well together, add enough hot
water to cream it. Cook in double boiler until thick. Remove from fire
and add one half package of raisins and two tablespoons of
frosting.--Mrs. John Heffernan.
BOILED FROSTING.--Two cups of sugar boiled with water till it threads
from spoon. Beat whites of two eggs very stiff. Pour the thick hot
syrup gradually into the whites, beating continually until light and
thick. Flavor to suit taste. For chocolate frosting add one third cake
of Bakers chocolate cut or shaved fine, while the frosting is warm
enough to melt it. For tutti-fruitti filling add mixed chopped nuts,
raisins, figs, dates or crystalized fruits to two thirds of the
frosting, reserving the balance for icing the top of cake. For cocoanut
cake, spread the layers with frosting and sprinkle thickly with grated
cocoanut. Marsh mallows may be steamed, mixed with nuts, and served
through the frosting too.--Mrs. Whitehead.
WHITE CARAMEL OR FONDANT FROSTING.--Two cups of sugar, boiled with one
and three fourths cups of milk or thin cream to the soft ball stage.
Test it by dropping a spoonful in cold water. If you can pick it up in
a soft ball take the carmel from the stove. Add one tablespoon of
(uncolored) butter and one teaspoon of vanilla and beat steadily until
it creams or turns to a fondant. Spread immediately on the cake.
Chopped nuts are nice added to this or halved English walnuts may be
placed regularly on top of a square cake. Chocolate may be added to the
warm fondant before beating it. White icing like this is nice covered
with thin layer of chocolate melted with butter or English walnuts
buried in the white icing and then covered with chocolate fondant makes
a delicious filling for layer cake. This caramel filling with nuts is
especially nice on Devil's Food or dark chocolate. Brown sugar caramel
is made likewise using half granulated and half brown sugar for the
fondant.--Mrs. Whitehead.
MARSHMALLOW FILLING OR ICING FOR ANGEL FOOD CAKE.--Steam one pound of
marsh mallows with one pint of milk, and beat into this half a pint of
whipped cream and one half cup chopped nuts. Flavor with vanilla and
spread between layers of Angel Food or sponge cake. May cover this
filling with melted chocolate icing, also if liked.--Contributed.
Cookies, Drop Cakes and Doughnuts
"Bake, bake, bake! For the cookie jar piled high
But yesterday, in some curious way,
Is empty again, O my!
Stir, stir, stir, in the froth of yellow and white
For well she knows how the story goes
Of a small boy's appetite."--J. W. Foley.
GERMAN CHRISTMAS COOKIES.--There are many different kinds and I will
give you the names of them just as they are called in German as some
names cannot be well translated into English language. The first will
be Springelie. One pound of sugar, one pound of flour, four eggs,
butter the size of a walnut and one half teaspoon of baking powder.
Beat sugar and butter, and eggs one at a time, beating for fifteen
minutes, then add flour with baking powder, now roll and cut, sprinkle
baking board with flour and anise seeds, and lay cookies on that until
next morning, then bake in a moderate oven a light yellow.
WEISSE PFEFFER NUSSE.--One pound of flour, one pound of sugar, four
large eggs, three ounces of citron, the grated rind of one lemon, one
nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one
teaspoon of baking powder. Eggs, sugar, baking powder and spices must
be well beaten, then mix with flour and citron; roll and cut and let
lay over night or form into little balls and bake until they become dry
inside.
EIER KRANZE.--One pound of flour, one pound of butter, one fourth pound
of sugar, the yolks of six hard boiled eggs, one half cupful of brandy.
Rub the boiled yolks and mix with the flour and butter, (which have
been rubbed smooth together like pie crust) then sugar is added and the
grated yolks of hard boiled eggs; then add brandy. Roll and cut with
doughnut cutter, brush with beaten egg and sprinkle with sugar,
cinnamon and chopped almond. Bake in hot oven.
BAISORS OR KISSES.--Beat the whites of six eggs and three cups of sugar
one hour or until the egg beater will stand in the mixture without
falling, then flavor with vanilla and drop by spoonful on a tin and
bake in a moderate oven.--Mrs. John Bruegger demonstrated all of the
above recipes in the German Cookery series for the club meeting of June
9, 1909.
COOKIES.--Take two quarts of flour and two cups of sugar, sift the two
together, then add one heaping cup of lard or butter; rub well through
the flour and sugar and then add four teaspoons of baking powder and
rub well through the flour, sugar and butter. Then make a hole in the
center and into it break five eggs and a half cup of sweet milk and
flavor to taste. Stir these contents together, roll out and bake in hot
oven.--Mrs. F. Kleinsorge.
MRS. HAYES' DATE COOKIES.--One cup butter, one half cup lard, one and
one half cups brown sugar, one half cup sour milk, one teaspoon soda,
three cups oat meal, two cups flour, mix, one pound dates, one cup
sugar, one cup water, boil one hour till it is a smooth paste. Roll the
dough as thin as you can and cut with a small round cutter. Place one
teaspoon of date paste on a cooky, then cover with another. Bake in a
moderate oven.--Mrs. Creaser.
ROSETTES.--Two eggs, one teaspoonful of sugar, one fourth teaspoonful
salt, one cup of milk, one cup of flour, (a little more if necessary).
Mix flour and milk smooth then add sugar and salt and the beaten eggs.
Heat the rosette iron in the hot lard then dip into batter, not letting
batter come over the top of iron, now return to the hot lard covering
the iron with same for at least twenty five seconds. Drain and sprinkle
with powdered sugar and serve as cakes.--Mrs. J. Bruegger.
MARGUERITES.--One cup sugar, one third cup water. Boil until it threads
or hairs and beat into beaten white of eggs. Add nuts and spread on
Saratoga flakes and brown in oven.--Mrs. G. A. McIntosh.
OAT MEAL COOKIES WITH DATE FILLING.--One cup light brown sugar, one and
one half cups butter, one half cup sour milk, three cups oat meal, two
cups flour, one teaspoon soda in milk.
DATE FILLING.--One pound dates chopped, one cup sugar, one cup boiling
water, cook until thick. Spread between cookies. Press together on
edges and bake.--Mrs. G. A. McIntosh.
OAT MEAL COOKIES.--One cup butter, one cup sugar, two eggs, six
tablespoons sweet milk, three fourths teaspoon soda, one half teaspoon
each of cinnamon, cloves and nutmeg, one cup chopped raisins, one half
cup currants, two cups flour, two cups oat meal, three fourths cup
chopped walnuts. Drop from teaspoon into greased pan and
bake.--Contributed.
OAT MEAL COOKIES, DATE FILLING.--Four cups of oat meal, two cups of
flour, one cup of shortening, three quarters cup of sugar, one teaspoon
of soda, water to roll. Roll thin, bake and put two together with
cooked dates.--Mrs. Geo. Farries.
OAT MEAL DROP COOKIES.--Three quarters cup butter, one cup sugar, cream
together, three eggs well beaten, two cups flour, two cups of rolled
oats, one and one half cups seeded chopped raisins, one teaspoon
cinnamon, three quarters teaspoon soda. Drop on buttered tins and bake
in slow oven.--Mrs. Geo. Farries.
GOOD COOKIES.--One and a half cups sugar, three fourths cup butter. Rub
butter and sugar to a cream, (three eggs) beating them into the cream
one at a time, three tablespoons of cream, or sweet milk, one teaspoon
cream tartar, half teaspoon soda, (soda dissolved in milk, cream of
tartar put through sieve with flour), flour enough to roll thin, flavor
with teaspoon nutmeg and vanilla. Sprinkle with sugar and cut out. Bake
in a hot oven.--Mrs. John Heffernan.
CHOCOLATE COOKIES.--One tablespoon lard, one half cup butter, one cup
sugar, pinch of salt, one half teaspoon cinnamon, one half teaspoon
soda, dissolve in very little cold milk, two ounces melted chocolate,
two cups flour. Roll very thin, cut and bake in greased tins.--Mrs.
Aaron J. Bessie.
EGGLESS COOKIES.--Two cups sugar, one cup sweet milk, one cup butter,
one half teaspoon soda, (dissolved in cold water), lemon extract, flour
enough to roll out.--Mrs. Aaron J. Bessie.
OAT MEAL COOKIES.--One cup butter, one and one third cups sugar, two
eggs, one and three fourths cup raw oat meal, two cups flour, three
fourths teaspoon of soda, one half teaspoon salt, one teaspoonful
cinnamon, one and one half cups raisins, and three fourths cup of sour
milk. Drop by teaspoonful into floured tins and bake in a very moderate
oven.--Clara Cooper.
ALMOND RINGS.--Three fourths pound of butter creamed with one half
pound powdered sugar; add three yolks of eggs (beaten) and one pound of
flour. Flavor with vanilla or almond extract. Mix and roll thin. Cut in
large rings. Beat three whites of eggs to a froth, brush over the
cookies and sprinkle thickly with chopped almond, granulated sugar and
cinnamon. Brown in the oven.--Mrs. Whitehead.
CHOCOLATE NUT KISSES.--Ten ounces of powdered sugar beaten with the
whites of six eggs for one hour. Add ten ounces of grated chocolate and
seven ounces of ground almond. Bake like kisses in a moderate
oven.--Mrs. Whitehead.
COCOANUT DROP CAKES.--Two cupfuls of sugar boiled with one cupful of
water until it threads from the spoon. Beat the whites of two eggs very
light. Beat in the hot syrup and beat until light and thick, flavor
with vanilla or lemon and stir very stiff with shredded cocoanut. Drop
in little stiff cakes on buttered papers on tins and brown a delicate
color in a moderate oven. Invert the papers and brush the backs of
paper with a little cold water when the cakes will readily slip off.
Chopped pecans may be used instead of cocoanut but there must be enough
nuts to make a stiff mixture that will not run when dropped on the
papers.--Mrs. Whitehead.
ROCKS.--Two cups brown sugar, one cup butter, one cup cold strong
coffee, two eggs, one level teaspoon soda, one teaspoon baking powder,
sifted with three cups flour, one teaspoon cinnamon, one teaspoon
nutmeg, two cups seeded raisins, one cup nuts chopped but not fine.
Roll out and cut into cookies. Bake in quick oven. Very good.--Mrs.
Alta Southard.
VANILLA WAFERS OR CRISP COOKIES.--One half cup of lard and butter
mixed. Cream with one cup of sugar; add one well beaten egg, one fourth
cup of milk, two and one half cups of flour, one teaspoon baking
powder, one half teaspoon of salt and two teaspoons of vanilla. Mix
soft in order given, flour board and roll very thin. Cut into small
cookies and bake in a hot oven.--Mrs. Whitehead.
SUGAR COOKIES.--One half cup butter creamed with one cup sugar, add two
beaten eggs, one fourth cup milk, two and one half cups flour, one
large teaspoon baking powder, one half teaspoon of lemon extract and
grated nutmeg if liked. Mix soft and roll but sprinkle with sugar, roll
it in then cut and bake in greased pans in a hot oven.--Contributed.
BROWN COOKIES.--Mix two cups of brown sugar with one cup of lard, add
one cup of cooking molasses, and one cup of boiling water with two
teaspoons of soda dissolved in it, one tablespoon of ginger. Mix in
flour enough to make a stiff dough and let it stand over night. Roll
out quite thick, cut and bake. When cool spread with a stiff icing of
lemon juice and powdered sugar.--Mrs. Harry Hanson.
MOTHER'S WHITE COOKIES.--Two eggs, one cup of sugar, one cupful of
butter, one half cupful of sour milk, one half teaspoon of soda, nutmeg
to taste, one teaspoonful of baking powder. Flour enough to make soft
dough. Roll thin and bake.--Mrs. E. G. Schollander.
GINGER SNAPS.--Heat to boiling point one cup butter, add one cup
molasses, two cups brown sugar, one tablespoon ginger, one tablespoon
cinnamon, one scant teaspoon soda. Take from fire, beat well, add two
eggs. Roll with six cups of flour. Let stand over night.--Mrs. E.
Schollander.
CLARA'S DROP CAKES.--Two cups sugar, two eggs, one cup sweet milk, one
teaspoon soda, one teaspoon cinnamon, one cup raisins, one cup
shortening, one cup molasses, four cups flour, one teaspoon salt, one
teaspoon cloves, one cup currants. Mix together sugar and shortening,
stir in eggs beaten lightly, add soda dissolved in molasses, cloves,
cinnamon, milk, fruit, mixed with a little of the flour and lastly the
flour and salt sifted together. Drop from teaspoon on greased tin and
bake in moderate oven. This makes quite a large amount.--Clara Monroe.
PEPPER GINGER COOKIES.--One cup sugar, one cup molasses, one cup
shortening (mixed lard and butter, one tablespoon ginger, 1 fourth
teaspoon (scant) black pepper, one teaspoon soda in one cup boiling
water. Mix with flour enough to roll out, about three large cups. Roll
thin, cut into cookies and bake in greased tins in a moderate oven.
Cheap and good.--Contributed.
OAT MEAL COOKIES WITH DATE FILLING.--One cup of sugar, one cup butter,
creamed together, add two eggs, beat and then add one half of a large
cup of sour milk with one teaspoon soda dissolved in it, two cups of
raw rolled oats and two cups of flour, a little salt. Flavor with
vanilla or lemon and roll and cut into small cookies. Chopped raisins
may be mixed with the dough or a date filling may be used, made as
follows: Boil one pound of stoned dates with one cup of water and one
cup of sugar to a thick paste. Spread a teaspoon of Dates on each
cookie, cover with another cookie, press edges together firmly and bake
in moderate oven.--Mrs. Whitehead.
SOFT MOLASSES COOKIES.--Two cups molasses boiled, one cup lard and
butter put into boiling molasses, two eggs or yolks of four or five,
two cups sugar, one cup sour milk, one half teaspoon nutmeg, one half
teaspoon cloves, one heaping teaspoon each of ginger and cinnamon,
pinch of salt, two heaping teaspoons soda, flour to roll very soft. Do
not let molasses boil more than a minute or two.--Mrs. Paul Leonhardy.
HERMITS.--One and one half cups brown sugar, one cup butter, one half
teaspoon soda, three eggs, pinch of salt, nutmeg, one and one half cups
chopped raisins or dates, one and one half cups chopped nuts, three and
one half cups flour, one teaspoonful of cream of tartar. Drop these in
small, stiff, rough cakes on greased tins and bake brown. For chocolate
hermits, add one half cup of grated Bakers chocolate before baking or
shave the chocolate and melt it in a little hot water. Cocoa may be
substituted for chocolate.--Contributed.
FATTIGMAND. (Scandinavian).--Three well beaten eggs, three tablespoons
of sugar, three teaspoons of cream, add cardamom seeds to flavor and
one teaspoon of brandy. Stir well together, add flour to roll soft,
roll, cut in fancy strips or small cookies and fry in hot lard like
crullers.--Contributed.
BERLINER KRARZE. (Scandinavian). Four raw egg yolks, three hard boiled
egg yolks (grated), one cup sugar, one cup butter, three and one half
cups of flour. Flavor with one tablespoon of brandy or with any
favorite extract. Roll thin, cut, dip cookies into beaten whites of
eggs, then into rolled loaf sugar and bake or finely chopped nuts and
cinnamon may be sprinkled on them just before baking.--Contributed.
"S" FINGERS. (Scandinavian).--One cup sugar, one half cup butter, two
eggs, four tablespoons of milk, two teaspoons of baking powder. Flour
to roll stiff and flavoring. Roll thin, cut into letter "S" fingers and
bake in greased pans.
JUMBLES.--One cup sugar, one cup molasses, three eggs, one cup sour
cream mixed with two level teaspoons of soda. Add four cups flour, one
half teaspoon ginger, one fourth teaspoon cloves and a little salt.
Drop in small cakes on greased pans and bake in moderate
oven.--Contributed.
PUFF BALLS.--Three eggs, one cup sugar, four cups of flour, two
teaspoons melted butter, one and one half cups sweet milk, two
teaspoons baking powder. Flavor, mix and drop in small balls into deep,
smoking hot fat. Drain and roll in powdered sugar.--Wahpeton Cook Book.
HERMITS.--Two eggs, one and one half cups brown sugar, one cup butter
and lard mixed, two thirds cup sour milk, one teaspoon of soda, one
teaspoon cinnamon, one teaspoon vanilla, one half teaspoon cloves, one
cup chopped raisins, one cup chopped nuts, about three cups of flour.
Drop dough on buttered pans with spoon. Bake.--Contributed.
Doughnuts
"Cook says it's awful 'scouragin' to bake and fret and fuss,
An' w'en she thinks she's got 'em in the crock they're all
in us!"--J. W. Foley.
DOUGHNUTS.--One and one half cups sugar, three eggs, one cup sour
cream, one half cup milk sweet or sour, one half teaspoon soda
dissolved in water and stirred into the cream, two teaspoons baking
powder with flour to make soft dough, season to taste.--Mrs. L. L.
Lampman.
DOUGHNUTS.--Three eggs beaten light, one cup sugar, two tablespoons
butter, one cup sour milk, one teaspoon soda dissolved in hot water,
one half teaspoon nutmeg, a little salt, one half teaspoon baking
powder. Use swansdown cake flour to make a nice smooth dough. Roll, cut
and fry brown in deep smoking hot lard.--Mrs. Southard.
DOUGHNUTS.--Two cups sugar, two eggs, one cup sweet milk, one heaping
teaspoon butter, one and one half cups mashed potatoes, salt, nutmeg,
three teaspoons baking powder. Mash the potatoes and while they are hot
add the butter, sugar, salt and nutmeg. Beat the eggs and add with the
milk, sift baking powder with flour twice. Use only flour to roll out,
the less flour used the better doughnuts will be.--Mrs. Aaron J.
Bessie.
SOUR CREAM DOUGHNUTS.--One and one half cups sour milk, one half cup
thick sour cream, one level teaspoon of soda, one and one half cups
sugar, three eggs, a little salt and nutmeg or other flavoring. Flour
to roll soft, about six cups, cut. Brown in deep, smoking hot fat,
drain and sift powdered sugar over them, (two eggs will
do).--Contributed.
EXTRA GOOD DOUGHNUTS.--One cup sugar, one cup sweet milk, one half
(scant) cup sour cream, three eggs, two level teaspoons baking powder,
one level teaspoon soda, salt. Flour to roll soft. Pour sweet milk over
sugar, add soda to cream, stir in milk and sugar, then eggs and then
flour, flavoring, etc.--Contributed.
Pastry, Pies and Tarts
"Cook your husband what he likes, and save a hundred household
strikes."
PIE CRUST.--For one pie, mix one large cup of flour sifted with half a
teaspoon of salt, with one half cup of lard and butter mixed. Blend
these ingredients thoroughly with the hands or cut and shape with a
knife, then lightly mix in one quarter cup ice cold water, just enough
to bind the flour and lard together. Use scant measure of water and do
not handle much. Flour the molding board and quickly roll half the
dough into a thin crust and line the pie tin. Fill the pie with
prepared fruit, wet the edges of the crust with water, roll out the
balance of the dough for the upper crust, gash it across the center and
lift it carefully and cover the pie, pressing edges together with a
fork. If a glazed crust is wanted rub the crust over with a little
milk, egg and sugar slightly mixed together. This insures a nice brown
crust. The oven should be hot enough to turn white note paper a nice,
rich brown color in five minutes time. Pastry requires a brisk oven but
not too hot. The ingredients for pastry should be very cold. The
measure of shortening (lard) should be generous and the water scant and
it should not be handled after the water is added only sufficient to
lift out of the mixing bowl and roll out. Flour the board well and
flour the rolling pin.
CURRANT PIE.--One cup currants (fresh fruit), one cup sugar, one
tablespoon flour, two tablespoons water, one lump of butter and yolks
of two eggs. Beat all together and bake in one crust. When done frost
with the beaten whites of the eggs.--Mrs. Davidson.
CHERRY PIE.--Line a pie plate with pie crust, fill it generously half
full of fresh, stoned sour cherries, and sprinkle a generous cupful of
sugar over them mixed with one large tablespoon of flour, dot with one
level tabl
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