Unsweetened chocolate is used in Latin molé sauces, so why not use cocoa powder in a breading for chicken? I like to buy a whole chicken (less expensive) and cut it up myself but you can easily use pre-cut light or dark chicken parts. Themarination time adds moisture to the white meat and tenderizes the dark meat, so plan ahead for this simple step. Feel free to increase the chili powder if you like spicy foods.
Prep Time: 20 minutes
Cook Time: 1 hour
Marination Time: 4 hours
Total Time: 5 hours, 20 minutes
Yield: 4 to 6 servings
Ingredients:
- 1 cup milk
- 3 Tablespoons lemon juice
- 1 (4 to 5 pounds) whole chicken, cut into serving pieces (see Notes)
- .
- Coating for Chicken:
- 1-1/2 cups panko bread crumbs (see Notes)
- 1-1/2 Tablespoons sweet Hungarian paprika
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon brown sugar
- 1-1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Preparation:
Combine milk and lemon juice in a zip-top bag large enough to hold the chicken. Add the chicken to the bag, seal, and turn to coat the chicken. Unseal, squeeze out all the air, re-seal, and refrigerate at least 4 hours or overnight.
Place panko bread crumbs, flour, cocoa powder, brown sugar, salt, oregano, thyme, chili powder, cumin, garlic powder, and onion powder in the bowl of a small food processor. Pulse to combine. Transfer coating mix to a large plastic bag.
Remove chicken from the milk, shaking off excess moisture. Add the chicken pieces to the bag, a few at a time, and toss to coat. (Alternatively, pour the coating mix into a shallow plate and dredge each piece to coat.) Place on a platter, pieces not touching, and let rest for 15 minutes to set the coating.
Preheat oven to 400 F. Line a rimmed baking sheet with nonstick foil.
Transfer chicken to baking sheet. Bake for 45 to 60 minutes until crispy and golden. Center of chicken breast should read 165 F. when tested with an instand-read meat thermometer. Let rest for 5 minutes before serving.
Yield: 4 to 6 servings
Notes:
• The chicken will naturally be dark in color from the cocoa in the coating mix. Don't be fooled by the color into thinking the chicken is done. Use that instant-read thermometer.
• You may use all thighs, legs, white meat, or a combination of your favorite chicken cuts instead of cutting up a whole chicken. However, it is much less expensive to cut up the chicken yourself.
• If you use boneless chicken cuts, reduce the cooking time.
• Buttermilk or plain yogurt may be substituted for the milk and lemon juice mixture.
• 1 cup of fine bread crumbs may be substituted for the panko.
Place panko bread crumbs, flour, cocoa powder, brown sugar, salt, oregano, thyme, chili powder, cumin, garlic powder, and onion powder in the bowl of a small food processor. Pulse to combine. Transfer coating mix to a large plastic bag.
Remove chicken from the milk, shaking off excess moisture. Add the chicken pieces to the bag, a few at a time, and toss to coat. (Alternatively, pour the coating mix into a shallow plate and dredge each piece to coat.) Place on a platter, pieces not touching, and let rest for 15 minutes to set the coating.
Preheat oven to 400 F. Line a rimmed baking sheet with nonstick foil.
Transfer chicken to baking sheet. Bake for 45 to 60 minutes until crispy and golden. Center of chicken breast should read 165 F. when tested with an instand-read meat thermometer. Let rest for 5 minutes before serving.
Yield: 4 to 6 servings
Notes:
• The chicken will naturally be dark in color from the cocoa in the coating mix. Don't be fooled by the color into thinking the chicken is done. Use that instant-read thermometer.
• You may use all thighs, legs, white meat, or a combination of your favorite chicken cuts instead of cutting up a whole chicken. However, it is much less expensive to cut up the chicken yourself.
• If you use boneless chicken cuts, reduce the cooking time.
• Buttermilk or plain yogurt may be substituted for the milk and lemon juice mixture.
• 1 cup of fine bread crumbs may be substituted for the panko.
• Adjust the amount of chili powder to suit your own personal heat levels. CRESCENTS
Use the Parker House roll dough and then break off into pieces weighing about twelve ounces. Mould into balls and then cover and let spring for ten minutes. Now roll out the dough one-half inch thick with rolling pin and cut into five-inch squares. Cut each square into a triangle and brush lightly with shortening. Roll from the cut side towards the point, lapping the point closely. Form into crescent when setting in well-greased pan, brush with shortening and cover and let rise for eighteen minutes. Wash with milk and water. Bake for eighteen minutes in a hot oven.
CORN MUFFINS
Place in a mixing bowl
Three-quarters cup cornmeal,
One and one-quarter cups flour,
One teaspoon salt,
Two level tablespoons baking powder,
Two tablespoons shortening,
Four tablespoons syrup,
One and one-quarter cups of water.
Beat to mix and bake in well-greased iron muffin pans.
[pg 42]RICE MUFFINS
Place in a mixing bowl
One egg,
Two tablespoons of sugar,
Two tablespoons of shortening,
One teaspoon of salt,
One cup of milk,
One and one-half cups of flour,
Four teaspoons of baking powder,
One cup of cold boiled rice.
Beat hard to thoroughly mix and then pour in well-greased muffin pans. Bake twenty-five minutes in a hot oven.
BATTER BREAD
Place in a mixing bowl
Three tablespoonfuls shortening,
One and one-half cups cornmeal.
Pour over
Two and one-half cups boiling water.
Now add
One and one-half cups sour milk or water,
One cup of flour,
One teaspoon salt,
Two level tablespoons baking powder,
Four tablespoons syrup or sugar,
One egg.
Beat to mix, pour in well-greased baking dish and bake in hot oven for forty minutes.
SOUTHERN SPOON BREAD
The success of making and baking this delicacy depends entirely upon a thorough beating of the batter and a hot oven. [pg 43]The southern mammy invariably uses the coarse white oatmeal, but you may use the yellow and obtain just as good results.
Place one quart of boiling water in a saucepan and then add one teaspoonful of salt, two tablespoonfuls of shortening and one and one-half cupfuls of cornmeal. Pour the meal in slowly, and just as soon as it boils remove from the fire and let cool. Now add
Yolk of two eggs,
Two cupfuls of sour milk,
One cupful flour.
in which you have dissolved one level teaspoonful of baking soda and one-half cupful of syrup.
Beat this mixture with a large spoon and now cut and fold in the stiffly beaten whites of the eggs. Pour in hot, well-greased baking dish and bake in a quick oven.
To add soda to the sour milk, dissolve the soda in one tablespoonful of the milk before adding to the remainder of the milk, and then use a Dover egg-beater and beat for three minutes to thoroughly mix.
LOUISIANA CORN BREAD
Place in a mixing bowl
One cup of cornmeal,
One and one-quarter cups of flour,
One teaspoon of salt,
Five level teaspoons of baking powder,
Two tablespoons of shortening,
Four tablespoons of syrup,
One egg,
One and one-half cups of milk.
Beat hard to mix and then pour into well-greased square pans. Bake for thirty-five minutes in a hot oven.
[pg 44]RICE BATTER CAKES
Place in a bowl
One cup of cold boiled rice,
One egg,
One-half cup of milk,
Three-quarters cup of flour,
One teaspoon of salt,
Two teaspoons of baking powder,
One teaspoon of shortening,
One tablespoon of syrup.
Beat to mix and then bake on a hot griddle and serve with butter and sugar.
BISCUITS
Place in a mixing bowl
Three and one-half cups of flour,
One teaspoon of salt,
Three level tablespoons baking powder,
One level tablespoonful sugar.
Sift to mix; then rub in three tablespoonfuls of shortening and mix to dough with
One cup of milk or water.
Now work in a bowl to a smooth elastic dough, roll out three-quarters of an inch thick, cut, wash tops with milk and bake in hot oven twelve to fifteen minutes.
CURRANT BISCUITS
Add one cup of currants to sweet biscuit dough.
RAISIN BISCUITS
Add one cup of raisins to sweet biscuit dough.
[pg 45]COCOANUT BISCUITS
Put one cup of cocoanut through food chopper and add to sweet biscuit dough.
SWEET BISCUITS
Three and one-quarter cups flour,
One teaspoon salt,
One-half cup sugar,
Three level tablespoons baking powder.
Sift to mix; then rub in four tablespoonfuls shortening. Break egg in cup and fill cup with milk, turn in bowl and beat to mix. Use this for doughing up the sweet biscuits. Work dough in bowl until smooth, turn on lightly floured board, cut, brush tops with milk, bake in hot oven fifteen minutes.
SCONES
Scones are delicious hot breads that are served for breakfast in the British Isles; they replace the American pancake and for tea replace our hot biscuits. Many varieties of scones are made in Scotland. Currants, citron and raisins are used in the dough, while in other parts of the United Kingdom these cakes are split, buttered and served with marmalade or gooseberry jam.
DELICIOUS ENGLISH SCONES
Place in a mixing bowl
Four cups of sifted flour,
Two tablespoons of baking powder,
Two level tablespoons of sugar,
One-half teaspoon of salt.
Rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening. Now beat up [pg 46]an egg and then add one-half of the beaten egg to one and one-fourth cups of milk. Beat to mix. Use this to make a soft dough. Turn on a lightly floured baking board and knead for three minutes. Now divide into five pieces and mould each piece round like a saucer, and cut each way, making four wedge-shaped pieces; place on a well-greased baking sheet and brush with the remaining half of the egg, and bake in a hot oven for fifteen minutes.
SCOTCH SCONES
Place in a mixing bowl
Five cups of flour,
One and one-half teaspoons salt,
Three level tablespoons baking powder,
One-half cup of sugar.
Sift to mix and then rub in
One-half cup of shortening,
And mix to a dough with
One and one-fourth cups of milk.
Now work in
One-half cup of currants,
Or
One-half cup of raisins,
One-quarter cup of finely chopped citron,
One teaspoon cinnamon,
One-half teaspoon nutmeg,
One-half teaspoon allspice.
Divide into six pieces and then roll out the size of a saucer and about three-quarters of an inch thick. Make two cuts forming a cross, dividing the dough into four wedge-shaped pieces. Brush with beaten egg and bake for fifteen minutes in a hot oven. This amount will make twenty-four scones. To serve, split and fill with jam and then pile on a wicker basket, cover with a napkin and serve with tea.
[pg 47]IRISH SCONES
Three cups of mashed potatoes,
Three cups of sifted flour,
Two teaspoons of salt,
Two level teaspoons of baking powder,
Three level teaspoons of shortening.
Now place in a bowl
One-half cup of milk,
One egg.
Beat. Use about two-thirds of the egg and milk mixture to form a dough. Knead the dough to a smooth mixture and then divide into four parts. Pat or roll out like a saucer and then make two cuts to form the cross, cutting into four pieces. Brush with part of egg and milk mixture and then place on a baking sheet and bake in a hot oven for eighteen minutes.
POPOVERS
Place the popover pan in the oven to heat. When hot start to mix the batter. Place in a measuring cup one egg, then fill with milk. Pour into a mixing bowl and then add
One cup of sifted flour,
One teaspoon of sugar,
One-half teaspoon of salt.
Beat with egg-beater until the mixture is a mass of bubbles on top, when the egg-beater is removed. This usually takes about five minutes. Now grease the hot popover pan well and fill one-half full with the batter. Place in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after you put the popovers in. Opening the door before this period of time elapses prevents the mixture from springing or popping. After twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centres.
[pg 48]DOUGHNUTS
Take brioche dough, roll out one-half inch thick, cut with biscuit cutter, place on moulding board, cover and let rise fifteen minutes, fry golden brown in hot fat—roll in sugar and cinnamon.
DOUGHNUTS WITH FRUIT CENTRE
After doughnuts are cut and layed on board to rise, make an opening in side of same and insert one spoonful of jelly, pinch edges together and cover. Let rise and fry in usual manner.
CRULLERS
Place in bowl
Five cups of sifted flour,
One teaspoon of salt,
Three level tablespoons baking powder,
One and one-quarter cups sugar.
Rub between the hands to thoroughly mix; then rub in three tablespoonfuls shortening. Then place
One egg,
One cup of milk
in a bowl; beat to mix. Use this to form the dough, roll out one-half inch thick, cut and fry golden brown in hot fat.
HOW TO FRY CRULLERS OR DOUGHNUTS
When ready to fry place four cups of vegetable oil in a pan. The pan should not be too large and the fat should be deep enough to allow the cruller to swim at least two and one-half inches from the bottom of the pan.
[pg 49]GOLDEN BROWN
Heat the fat and test before starting to cook by dropping in a small piece of the dough and starting to count 101, 102, 104 and so on until 110 is reached. The sample should now be floating on top and a light brown in color. Do not attempt to start frying before this time, as the fat will not be sufficiently hot and the crullers will soak up the grease. Drop four or five doughnuts in the hot fat at a time, turning constantly, and cook until golden brown, lift, let drain few seconds, lay on paper towelling and then roll in sugar and cinnamon.
SPONGE CAKE—ONE EGG
Place in mixing bowl
One-half cup sugar,
Yolk of one egg,
One tablespoon butter.
Cream well, then add
Three tablespoons water,
Two-thirds cup of flour,
One teaspoon baking powder,
Pinch salt.
Beat to mix, then fold in the stiffly beaten white of one egg; bake in well-greased and floured pan in slow oven thirty minutes.
SPONGE CAKE—TWO EGGS
Place in mixing bowl
Three-quarters cup of sugar,
Yolks of two eggs.
Cream well and then add
Four tablespoonfuls water,
One cup of flour,
Two teaspoonfuls baking powder,
Pinch salt.
Beat to mix, then cut and fold in stiffly beaten whites of two eggs. Bake in well-greased and floured cake pan in slow oven thirty-five minutes.
[pg 50]SPONGE CAKE—THREE EGGS
Place in a mixing bowl
One cup of sugar,
Yolks of three eggs.
Cream until light lemon color, then add
Six tablespoonfuls cold water,
One and one-quarter cups flour,
Two teaspoonfuls baking powder,
Pinch salt
Beat just enough to mix. Then cut and fold in the stiffly beaten whites of three eggs. Bake in well-greased and floured cake pan with tube in centre in moderate oven forty minutes.
FRUIT CAKE
Place in mixing bowl
One-half cupful of brown sugar,
One cupful of molasses,
Two tablespoons of cocoa,
One egg,
One and one-half level teaspoonfuls of baking soda,
One cup cold coffee,
Three and one-half cupfuls sifted flour,
One and one-half teaspoonfuls cinnamon,
One teaspoonful nutmeg,
One cupful seeded raisins,
One-half cupful chopped nuts.
Beat to thoroughly mix and then pour in a greased and floured cake pan and bake in a moderate oven for one hour.
[pg 51]JELLY ROLL
Cover the bottom of an oblong pan with a greased and floured paper and then pour in sponge cake mixture one-quarter of an inch deep. Spread evenly and then bake for ten minutes in a hot oven. Turn on a cloth and then trim the edges. Spread with jelly and roll tightly in a cloth. Set aside to cool and then ice with water icing.
A SMALL ANGEL CAKE
One-half cupful sugar,
One-half cupful flour,
One-half teaspoonful cream of tartar.
Sift four times and then place whites of three large eggs in a bowl and beat until they will hold their shape. Now gently cut and fold in the sugar and flour. Pour into an ungreased tube pan and bake for thirty-five minutes in a moderate oven. When baked remove and turn upside down to cool.
ONE-EGG LOAF CAKE
Place in a bowl
Three-quarters cup of sugar,
One egg,
Four level tablespoonfuls of shortening,
Two cups of sifted flour,
Four level teaspoons of baking powder,
One level teaspoonful of flavoring,
Three-quarters cup of water.
Beat hard to mix for five minutes. Pour into prepared loaf-shaped pans and bake in a moderate oven for thirty-five minutes.
To prepare the pan, grease thoroughly and then dust well with flour, then pour in the batter.
To make a raisin cake spread three-quarters cup of raisins [pg 52]on top of the cake when it is in the pan ready to put in the oven. The rising dough will distribute the raisins through the cake.
One-half cup of currants,
One cup finely chopped nuts, or
One-half cup of finely chopped citron
One-half cup of finely chopped citron may replace the raisins. Or this cake may be baked in a tube pan and then cooled and split and filled with custard or sour cream cake filling and then iced with chocolate icing.
For a layer cake grease the layer cake pan, line with plain paper and then grease again. Now divide the dough into the two pans and spread the mixture higher on the sides, leaving the centre shallow. Bake in a moderate oven for eighteen minutes. Put the layers together as follows: spread one layer with jelly and then sprinkle lightly with cocoanut. Now place the top layer in position and then spread the top, then cover thickly with cocoanut. Finely chopped nuts may be used instead of cocoanut.
GINGER CAKE
Place in a mixing bowl
One cup of molasses,
Three-quarters cup of sugar,
Ten tablespoonfuls of shortening,
Three and one-half cups of flour,
One level tablespoon of baking powder,
One cup of cold water,
One teaspoon of baking soda, dissolved in the water,
One egg,
One teaspoon of ginger,
One teaspoon of cinnamon,
One-half teaspoon of cloves.
Beat to thoroughly mix and then divide and add the fruit to one part, the cocoanut or chopped nuts to the second part and bake the other part plain. Pour into well-greased and floured loaf-shaped pans and bake in slow oven for forty minutes.
[pg 53]SWISS CRUMB CAKE
Place in a mixing bowl
Three-quarters cup of brown sugar,
Two cups of flour,
One teaspoon of salt,
Two tablespoons of baking powder,
One teaspoon of cinnamon,
One teaspoon of ginger,
One-half teaspoon of cloves,
One-half cup of cocoa.
Sift to mix and then rub in
One-half cup of shortening
and
One cup of syrup,
Two cups of sour milk,
Three-quarters teaspoon baking soda,
Two cups of fine bread crumbs,
One package of seedless raisins.
Dissolve the baking soda in the milk. Beat all hard to mix and then pour into well-greased and floured oblong pans and bake in a slow oven for one hour. Cool and ice with water icing. This cake is delicious and will keep, if wrapped in wax paper, for a month.
LOUISIANA CRULLERS
One cup of sour cream,
One cup of sugar,
One level teaspoonful baking soda,
One level teaspoonful nutmeg,
One egg.
Beat to thoroughly blend and then add four and one-half cupfuls of flour. Roll out on a floured pastry board and then cut and fry in hot vegetable cooking oil until they are golden brown. The temperature for cooking crullers in the oil is 360 degrees Fahrenheit.
[pg 54]MORAVIAN SPICE CAKE
One and one-half cups of brown sugar,
Nine tablespoons of shortening,
One egg,
One cup of sour milk,
One teaspoon of baking soda dissolved in the milk,
Two teaspoons of cinnamon,
One teaspoon of ginger,
One-half teaspoon of allspice,
One-half teaspoon of cloves,
Five tablespoons of cocoa,
Three and one-half cups of sifted flour,
One level tablespoon of baking powder,
One-half cup of chopped nuts,
One-half package of seedless raisins.
Beat to mix and then bake in well-greased and floured loaf-shaped pans in moderate oven for forty minutes. Ice with chocolate icing made as follows:
One cup of XXXX sugar,
Six tablespoons cocoa,
One tablespoon of cornstarch.
Sift to mix and then add just sufficient boiling water to make a mixture that will spread.
TWO LAYER CAKE
Place in bowl
One and one-half cups of sugar,
Yolks of two eggs.
Cream, then add
One-half cup of shortening,
Cream again, then add
Three cups of flour,
Two level tablespoons baking powder,
One teaspoonful flavoring,
One cup of water or milk.
Beat just enough to mix, then fold in whites of two eggs, bake in well-greased and floured deep layer-cake pans in moderate oven twenty minutes.
Every variety of layer cake may be made from this foundation. To chocolate layer cake—put together with chocolate icing and cover cake with same icing.
DROP CAKES
Place in a mixing bowl
Three-quarters cup of sugar,
Yolks of two eggs.
Cream and then add
Four tablespoonfuls of shortening,
One and one-half cups of flour,
Three teaspoonfuls of baking powder,
Stiffly-beaten whites of two eggs.
Drop by the spoonful three inches apart on well-greased and floured baking sheet. Bake in a moderate oven.
LOAF CAKE
Place in a mixing bowl
One and one-half cups of sugar,
Yolks of four eggs.
Cream until well blended and then add
Six ounces of butter.
Cream again and then add
Four cups of flour,
Five teaspoons of baking powder,
One teaspoon of flavoring,
One and one-quarter cups of milk.
Beat to mix and then cut and fold in the stiffly beaten whites of the four eggs. Place in a well-greased and floured loaf-shaped pan and bake fifty minutes in moderate oven.
[pg 56]COTTAGE PUDDING
Place in a mixing bowl
One cup of sugar,
One egg,
Six tablespoons of shortening,
Two and one-half cups of flour,
Five teaspoonfuls of baking powder,
One cup of water.
Beat hard and thoroughly mix and then bake one-half of this mixture in well-greased custard cups for cottage pudding. To the balance of the mixture add a choice of any of the following:
One-half cup cocoanut or
One-half cup of finely chopped nuts,
One-half cup of finely chopped raisins,
One-half cup of currants, candied orange peel or lemon peel,
One-half cup of finely chopped figs, dates or evaporated apricots.
Pour into well-greased and floured loaf-shaped pan and bake in moderate oven for thirty minutes. Cool and ice with water icing.
FONDANT ICING
Place in saucepan
Two and one-half cups of sugar,
One-quarter cup white corn syrup,
One-half cup water.
Stir to dissolve sugar, bring to boil, cook until it forms soft ball when tried in cold water, or 240 degrees Fahrenheit in candy thermometer. Remove from the fire, pour on large well-greased meat platter and let cool; then begin and knead with spatula or spoon until creamy white—when stiff knead like dough, cover and set aside for twenty-four hours. To use, melt in double boiler, adding flavoring desired and just a tablespoon or two of boiling water to make a consistency that will spread.
[pg 57]CHOCOLATE ICING
Place in bowl
One pound XXXX sugar,
Two tablespoons cornstarch,
One-half cup cocoa,
Sufficient boiling water to make mixture spread.
Beat until smooth, then add one tablespoon of melted butter and use.
BUTTER CREAM ICING
Wash salt from two ounces of butter, then beat until creamy, then add white of one egg and beat until mixture fluffs, then add
One teaspoonful vanilla extract,
One-half teaspoonful almond or rose extract,
One pound XXXX sugar.
Beat to thoroughly blend, if too thick, add one tablespoonful of boiling water, spread between layers and use for icing the cake. Cakes covered with butter cream icing may also be covered with finely chopped nuts or toasted cocoanut. To toast cocoanut, put cocoanut in pan in hot oven for few minutes, stirring frequently until it just begins to take the color.
SOFT GINGERBREAD
One cup of molasses,
One-half cup of sugar,
Eight tablespoons of shortening,
Two and one-half cups of flour,
One teaspoon of soda dissolved in one-half cup of water,
One teaspoon of ginger,
One-half teaspoon of cloves,
Two teaspoons of cinnamon,
Two teaspoons of baking powder.
Beat hard to blend and then pour into well-greased and floured pan and bake in a slow oven for thirty-five minutes.
[pg 58]PLAIN WATER ICING
Place in bowl
One pound XXXX sugar.
Two tablespoonfuls cornstarch,
One teaspoonful lemon juice,
Sufficient hot water to spread.
Beat to mix, then use.
ORANGE WATER ICING
Place in bowl
One pound XXXX sugar,
Two tablespoonfuls cornstarch,
Yolk of one egg,
One teaspoonful grated orange peel.
Sufficient hot orange juice to make a mixture which will spread. Beat hard for a few minutes to make glassy.
MOLASSES CAKE
Place in a mixing bowl
One-half cup of syrup,
One-half cup of brown sugar,
Six tablespoons of shortening,
One egg.
Cream well and then add
One cup of seeded raisins,
Two and one-half cups of flour,
One-half teaspoon of baking soda dissolved in
One-quarter cup of cold water or milk,
One-quarter teaspoonful mace,
One-quarter teaspoonful cloves,
One-half teaspoonful ginger.
Work to a smooth dough and then roll on a slightly floured board and cut. Brush the tops of the cakes with syrup and sprinkle with finely chopped nuts. Bake for eight minutes in a moderate oven. This makes about three dozen cakes.
[pg 59]WHITE MOUNTAIN ICING
Place in saucepan
Two cups of sugar,
One-half cup of corn syrup,
One-half cup of water.
Stir to dissolve sugar; bring to a boil, cook until mixture forms soft ball, then pour in fine stream upon stiffly beaten white of egg. Beat to blend and use while warm.
DEVIL'S FOOD CAKE
One cupful of sugar,
Six tablespoonfuls of shortening.
Cream well and then add
Yolk of one egg,
One whole egg,
Three-quarter cupful of milk,
Two cupfuls of flour,
Three teaspoonfuls of baking powder,
One-half cupful of powdered cocoa,
One teaspoonful of cinnamon.
Beat to mix and then bake in two layers in a moderate oven for twenty-five minutes. Now place
Left over white of egg,
One-half glassful of apple jelly
in a bowl and beat with a Dover egg-beater to a heavy meringue that will hold its shape. Use this for filling. For icing use
One cupful of XXXX sugar,
Two tablespoonfuls of cornstarch.
Sift sugar and starch and add sufficient boiling water to moisten, beat smooth and spread on the cake.
[pg 60]CHOCOLATE LAYER CAKE
Place in a bowl
One cup of sugar,
Yolks of two eggs.
Cream and then add
Six tablespoons of shortening,
Three cups of flour,
Five level teaspoons baking powder,
Two teaspoons of vanilla,
One cup of milk or water.
Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Bake in two layers in prepared pans and when cool place a chocolate filling between and ice with chocolate butter cream. See chocolate filling recipe.
SOFT COOKIES
Place in a saucepan
One cupful of molasses,
Six tablespoons of shortening.
Bring to a boil and then add
One teaspoonful of ginger,
One and one-half teaspoonfuls of cinnamon,
One-half teaspoon of allspice.
Stir to blend and then take from fire and let cool, now add
One egg,
One cupful of sour milk,
One teaspoonful of baking soda.
Beat with a Dover egg-beater to blend and then add sufficient flour to make a soft dough that can be handled, usually about seven cupfuls. Form into balls the size of a walnut and then flatten between the hands. Bake upon a greased and floured inverted baking pan in a moderate oven for about ten minutes.
[pg 61]CHARLOTTE RUSSE
Bake the sponge cake mixture in muffin pans and then cool. Cut slice from the top, scoop out the crumbs and then fill with whipped cream or fruit whip.
CHOCOLATE BUTTER CREAM
Place two ounces of butter in a bowl and beat to a cream, then add
Two and one-half cups of XXXX sugar,
Three-quarters cup of cocoa,
One-half teaspoon cinnamon,
One teaspoon of vanilla,
Four tablespoonfuls of boiling coffee.
Beat to a smooth cream and then spread on the cake.
ENGLISH SEED CAKES
Three-quarters cup of sugar,
One egg,
Five tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of milk,
Two tablespoonfuls of caraway seeds.
Place in a mixing bowl and beat to mix. Pour into a well-greased pan and place the following mixture on top:
Place in a mixing bowl
Six tablespoons of flour,
Four tablespoons of brown sugar,
One and one-half tablespoons of caraway seeds,
Two tablespoonfuls of shortening.
Rub between the fingers until fine and crumbly. Spread over the top of the cake and bake in a moderate oven for thirty-five minutes.
To prepare the pan: Use a deep layer-cake pan and grease it. Then line with paper and grease again.
[pg 62]ENGLISH ROCKS
Place in a mixing bowl
One and one-half cups of brown sugar,
Two-thirds cup of shortening,
Two eggs,
One teaspoon of soda, dissolved in
Four tablespoons of water,
Two teaspoonfuls of cinnamon,
One teaspoonful of nutmeg.
Two and one-half cups of flour,
One and one-half cups of finely chopped nuts,
One and one-half cups of finely chopped raisins.
Mix thoroughly and drop by a teaspoon on a well-greased and floured baking sheet and bake for twelve minutes in a moderate oven.
FRUIT CAKE
A handsome and rich fruit cake is usually the accepted cake for weddings and anniversaries. In the days of long ago the young women of the household delighted to show their skill in the making and baking of this queen of cakes. In those days folks felt that it was an indispensable feature of the feast, and the reveler of to-day holds it in equal esteem as did his grandad before him. Here is an old and treasured recipe:
Place one glass of spiced jam in a bowl and add
One tablespoon of cocoa,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
Two tablespoons of vanilla extract.
Beat to thoroughly mix and then spread over the cake. Set the cake in a deep aluminum saucepan or stone crock and put in a warm room to ripen, until just before Christmas. Then remove the cake from the crock and wipe with a cloth which has been wrung very dry from hot water, then ice with chocolate icing.
[pg 63]AN INEXPENSIVE FRUIT CAKE
One cup of syrup,
One-half cup of brown sugar,
One-half cup of shortening,
One egg.
Cream well and then add
Three cups of flour,
One-half cup of cocoa,
Three level tablespoons of baking powder,
One cup of black coffee,
One level tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of cloves,
One-quarter teaspoon of ginger,
One package of seedless raisins,
One cup of seeded raisins,
One cup of finely chopped peanuts,
One cup of finely chopped prunes.
Mix well and bake in well-greased and floured pan, which has been lined with a greased and floured paper. Bake in a slow oven for one hour.
RUMANIAN FRUIT CAKE
This is the richest cake made in Europe during the holiday season and is usually for royalty. The original recipe came to me in a form that is much too large for the ordinary family, so I have divided the proportions so that even the thrifty housewife may feel she can afford this one extravagance. The recipe follows:
Cream together and then add
One-half pint cup of spiced jam,
One-half pint cup of any kind of jelly.
Beat again to blend and then add
Six cups of sifted flour,
Tour tablespoons of baking powder,
Three-quarters cup of strong black coffee.
Beat just enough to mix and then cut and fold in the stiffly beaten whites of three eggs and add
One and one-half cups of seeded raisins,
One cup of seedless raisins,
One-half cup of seeded currants,
One and one-half cups of finely chopped peanuts, or other nuts,
One cup of finely chopped citron,
One-half cup of finely chopped orange or lemon peel, mixed,
One cup of finely chopped figs,
One cup of finely chopped apricots,
One cup of finely chopped and stoned prunes.
Mix in the fruit well and then grease and flour a round pudding pan and line with three thicknesses of greased and floured paper. Pour in the cake mixture and cover the top of the cake with a well-greased paper. Now set the pan containing the cake in a large baking pan, which contains about three cups of boiling water. Place in a slow oven and bake for two and one-half hours. Remove and let cool and then turn from the pan and brush the paper with boiling water to remove. Now to ripen or age.
[pg 65]CHEAP FRUIT CAKE
Place in a saucepan
One cup of syrup,
One cup of coffee,
One-half cup of shortening,
One-half cup of cocoa,
One-half cup of brown sugar,
One package of raisins,
One and one-half cups of finely chopped peanuts,
Two teaspoons of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of cloves.
Bring to a boil and then set back on the stove and let cook very slowly for ten minutes. Turn into a mixing bowl and let cool. Now add five cups of sifted flour, four level tablespoons of baking powder; beat to thoroughly mix and then turn into well-greased and floured pan and bake in a slow oven for fifty-five minutes. Cool and store as for Rumanian fruit cake.
WHITE FRUIT CAKE
Which is commonly called the Bride's Cake.
Eight ounces of creamery butter,
Two cupfuls of sugar.
Cream together until frothy and like snow, and then add, one at a time, six eggs, then add
Five cupfuls of sifted flour,
Two level tablespoonfuls baking powder,
One cupful of seeded raisins,
One cupful of currants,
One cupful of finely chopped citron,
One and one-quarter cups of milk,
One cupful of finely chopped nuts.
Beat to mix and then bake in a slow oven in a prepared pan one and one-half hours. To prepare the pan, grease and flour the pan and then line it with greased and floured paper.
[pg 66]WHITE POUND CAKE
Four ounces of butter,
One and one-half cups of sugar.
Cream until light and frothy, and then add
One cupful of milk,
Three and one-half cupfuls of flour,
Four teaspoonfuls of baking powder,
One teaspoonful of almond extract,
One-half teaspoonful of mace.
Beat for five minutes to blend and then cut and fold in the stiffly beaten whites of five eggs. Bake in prepared pans for one hour in a moderate oven. Use the pans prepared the same as for the fruit cake. Golden cake may be made from this recipe, using the yolks of seven eggs.
To use successfully you must use good shortening, pastry flour, granulated sugar and fresh eggs. Exact care in measuring with the proper methods of compounding and finally careful baking are necessary. Now for another point: do not stir the cake after its final beating.
In filling the cake pan put the mixture well into the corners and leave a slight depression in the centre. This will leave the cake perfectly smooth on top. Now, if the oven is too cool when the cakes go into it the cake will rise over the top of the pans and become coarse-grained. While, on the other hand, if it is too hot it will brown quickly on the top before the cake has had a chance to rise; then when the dough does attempt to rise it will break through and crack the crust. Too much flour will also cause this. Now to break the old hoodoos about cake-baking! You may look at the cake after it is in the oven ten minutes if you will open and shut the oven door gently, and if necessary to remove the cake wait until it has reached its full height and is beginning to brown. Then it may be removed carefully without danger of falling. Sometimes it may be necessary to remove the cakes so that they may brown evenly. Icing the cakes [pg 67]greatly improves their appearance. Should the cake for any reason scorch, don't trim it with a knife. This spoils its appearance; instead use a grater and remove the scorched part.
Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt to ice a cake until it is cool and then coat the entire cake over with a plain water icing.
A SMALL POUND CAKE
Four ounces of butter,
One cupful of sugar.
Place in a warm bowl and cream until light and frothy; now add yolks of four eggs and beat well for ten minutes, then add
Three cupfuls of flour,
Four level teaspoonfuls baking powder,
One cupful of milk,
One teaspoonful of nutmeg.
Beat hard for fifteen minutes and then carefully fold in the stiffly beaten white of an egg and then pour into a prepared pan and bake for sixty minutes in slow oven.
A LARGE POUND CAKE
One and one-half cupfuls of sugar,
Eight ounces of shortening.
Cream together until light and fluffy and then add
Yolks of six eggs,
Five cupfuls of sifted flour,
Three level teaspoons of baking powder,
One and one-half cupfuls of milk,
One teaspoonful of mace.
Beat for twenty minutes to blend and then carefully fold in the stiffly beaten whites of the six eggs. Bake in a prepared pan for eighty minutes in a moderate oven.
[pg 68]COBBLER, SOUTHERN STYLE
Select the fruit desired and to one quart of stewed fruit add
One and one-half cups of fine bread crumbs,
One cup of brown sugar,
Three tablespoonfuls of melted shortening,
One teaspoon of nutmeg or cinnamon.
Mix well and then turn into well-greased baking dish and cover with a crust of pastry. Bake in a slow oven for forty minutes. Serve with either fruit or vanilla sauce.
CHERRY ROLY-POLY
Place in a mixing bowl
Two and one-half cups of sifted flour,
Two tablespoons of baking powder,
One teaspoon of salt,
One-half cup of sugar.
Sift to mix. Now rub in one-half cup of shortening and mix to a dough with three-quarters cup of water. Roll out one-quarter inch thick and fill with the prepared cherries. Roll as for jelly roll and then place in a well-greased and floured pan. Bake in a moderate oven for thirty-five minutes, basting every ten minutes with syrup made from
One-half cup of brown sugar,
Three-quarters cup of boiling water.
To prepare the cherries: Stone two pounds of cherries and place in a saucepan and add
One cup of brown sugar,
Four tablespoons of water.
Cook slowly until the cherries are soft and then add
Two tablespoons of cornstarch dissolved in
Three tablespoons of water.
Bring to a boil and cook for five minutes. Cool and use. This mixture must be very thick.
[pg 69]OATMEAL DROPS
Place in a saucepan
One cup of corn syrup,
One-half cup of shortening,
One cup of chopped raisins.
Bring to a boil and cook for five minutes and then add
One teaspoon of soda dissolved in
Four tablespoons of cold water,
Two cups of rolled oats,
One-half cup of flour,
One-half teaspoon of nutmeg.
Mix and then drop by the spoonful on a greased and floured baking sheet two inches apart. Bake in a hot oven for ten minutes.
CHEESE CAKE
Use level measurements. Place in a saucepan
One cupful of milk,
Two tablespoonfuls cornstarch.
Dissolve the starch in the milk and then bring to a boil. Cook for five minutes. Cool and then rub one and one-half cupfuls of cottage cheese through a sieve. Add
One teaspoonful of nutmeg,
Two yolks of eggs,
One teaspoonful of vanilla extract,
Two-thirds cup of sugar.
Beat to cream and then fill into the oblong cheese-cake pan, which has been lined with plain pastry. Bake in a slow oven for thirty minutes.
[pg 70]SOFT CHOCOLATE COOKIES
One-half cup of brown sugar,
One-half cup of syrup,
Six tablespoons of shortening,
One egg.
Cream and then add
One-half cup of cocoa,
One-half cup of milk,
Two teaspoons of baking powder,
Four cupfuls of flour,
One teaspoon of cinnamon.
Work to a dough and then roll, cut and bake in a moderate oven for eight minutes. Cool and cover with a damp cloth for three minutes. Store in an air-tight container.
BLACK NUT CAKE
One cup of brown sugar,
Five tablespoons of shortening.
Cream well and then add
One-half cup of cocoa,
Two cups of sifted flour,
Four level teaspoons baking powder,
One well-beaten egg,
One cup of milk,
One teaspoon of cinnamon,
One teaspoon vanilla,
One cup of finely chopped nuts.
Peanuts or any other variety selected will do. Beat to mix and then pour into well-greased and floured loaf-shaped pans. Bake for thirty-five minutes in a moderate oven. Ice with water icing. This cake is delicious.
[pg 71]ANIMAL COOKIES
One cupful of brown sugar,
One and one-half cupfuls of flour,
One-quarter teaspoonful of baking soda,
Two teaspoonfuls of baking powder,
One teaspoonful of ginger,
Two teaspoonfuls of cinnamon,
One-half teaspoon of nutmeg.
Mix thoroughly by sifting and then rub into the mixture seven tablespoons of shortening. Mix to dough with
One well-beaten egg,
Six tablespoons of coffee.
Knead dough well and then roll out one-quarter inch on slightly floured pastry board. Cut with animal cutters and then bake on a baking sheet in a moderate oven for ten minutes. Cool and then wash with a mixture of syrup and water and roll in confectioner's sugar.
Note.—The dough must be fairly soft. If necessary, add more coffee.
Syrup Wash:
Three tablespoons syrup,
One tablespoon boiling water.
Mix and use.
CHOCOLATE FILLING FOR CAKES MADE FROM COCOA
Place in a saucepan
One cup of water,
One cup of syrup,
One-half cup of cocoa,
Six tablespoons of cornstarch,
One teaspoon of cinnamon.
Stir until the starch is dissolved and then bring to a boil. Cook slowly for six minutes and then add one teaspoon of vanilla. Cool and use for chocolate filling between cakes, in éclairs or cream puffs, or for chocolate pie.
[pg 72]VEGETABLES
BAKED GREEN PEPPERS
Allow one large pepper for each person. Cut a slice from the top and remove the seeds and then place in cold water until needed. Now mince fine four onions and then cook until tender but not brown, in four tablespoons of shortening. Place in a bowl and then add
Two ounces of bacon, diced and cooked to a light brown,
One and one-half cups of fine bread crumbs,
Two teaspoons of salt,
One teaspoon paprika,
One-half teaspoon thyme,
Three-quarters cup of milk,
One well-beaten egg.
Mix and then fill into six large peppers. Place in a greased baking pan and add one-half cup of water. Bake for forty minutes in a moderate oven. Five minutes before removing from the oven place a strip of bacon over each pepper. When nicely browned, serve.
EGG PLANT CROQUETTES
Pare the egg plant and then cut in slices and cover with boiling water. Cook until tender and then drain well. Place in a bowl and add
One medium-sized onion grated,
Two green peppers chopped fine,
One well-beaten egg,
One-half cup of fine crumbs,
Two teaspoons of salt,
One teaspoon of paprika.
Mould into croquettes and then dip in flour, then in beaten egg and roll in fine crumbs. Fry in hot fat, serve with cream sauce.
[pg 73]BRAISED CELERY
Scrape and thoroughly clean the coarse outside branches of celery, cut into inch pieces and then parboil gently for fifteen minutes. Drain. Now place two tablespoons of butter in a saucepan and add one and one-half cupfuls of the prepared celery. Cover closely and cook until tender, shaking occasionally to prevent sticking to the pan. Season, and when ready to serve cover with espaniole or brown sauce made from stock.
To make sauce: Place two tablespoonfuls of fat in an iron frying pan and add four tablespoonfuls of flour; work to a roux, browning well. Now add one and a half cupfuls of stock and bring to a boil. Cook for five minutes and then strain and return to the saucepan and season. Use a bouillon cube to make the stock if none of the regular stock is on hand.
BAKED BABY LIMA BEANS
These tiny limas are most delicious when baked like the ordinary navy bean. Wash one-half pound of beans well and then look over carefully and discard all bruised or damaged ones. Soak overnight in cold water. In the morning wash again and then place in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and let the cold water run on them, then place in a saucepan and cover with boiling water and cook for twenty minutes. Turn into a baking dish and add
One cup of stewed tomatoes,
One onion, minced fine,
One green pepper, minced fine,
One teaspoon of salt,
One tablespoon of paprika,
One-half cup of salad oil,
Four tablespoons of syrup.
Add sufficient water to cover beans one inch deep. Mix well and bake for two hours in a slow oven.
[pg 74]STRING BEANS, ITALIAN STYLE
Soak one cupful of dried string beans and then cook until tender or use 1 quart of green snap beans.
Then add
Two onions minced fine,
One green or red pepper minced fine.
When tender drain well and season with
One teaspoonful of salt,
One teaspoonful of paprika,
Three tablespoonfuls of grated cheese.
CARROTS A LA BRABANCONNE
Pare carrots cut in slices and then cook until tender. Drain and then place a layer of carrots in a baking dish. Sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer. Repeat this until the dish is full and then cover with one and one-half cupfuls of cream sauce. Sprinkle with grated cheese and fine bread crumbs. Bake in a hot oven for twenty minutes.
BABY LIMA BEAN CROQUETTES
Baby lima beans should be soaked overnight. In the morning look over carefully and then discard all bruised and damaged beans. Place in a saucepan and cover with cold water. Bring to a boil and cook for five minutes. Turn into a colander and rinse under cold water and then return to the saucepan. Cover with boiling water and cook until tender, then add
Two onions, minced fine,
One fagot of soup herbs.
Cool and then drain the beans well, then mash fine, pile in a dish and set in the icebox until needed.
[pg 75]CREAMED MUSHROOMS
Use both caps and stems. Peel and then parboil for three minutes and drain. Use three-quarters pound of mushrooms. Now make a cream sauce of
Three cups of milk,
One-half cup of flour.
Dissolve the flour in the milk and then bring to a boil. Cook slowly for ten minutes and then add the prepared mushrooms and
One onion, grated,
One-half cup of finely chopped parsley,
Two teaspoons of salt,
One teaspoon of paprika,
Three tablespoons of butter.
Heat to a boiling point and then simmer slowly.
CORN FRITTERS
One-half can of crushed corn,
One egg,
One-half cup of water,
One teaspoon of salt,
One teaspoon of paprika,
One grated onion,
One tablespoon of baking powder,
Two cups sifted flour.
Beat to mix and then fry in hot fat. Drain. This amount will serve six persons.
BRAISED ONIONS
Parboil and then drain three cups of finely chopped onions. Now place one-half cup of shortening in a frying pan and add onions. Cover closely and cook until a light golden brown. Make a border of onions around a hot platter.
[pg 76]BAKED BEANS WITH SALT PORK
Soak the beans—one pound—over night or early in the morning, and at noon place in a kettle and cover with water. Bring to a boil and drain off the water. Cover with water. Bring to a boil and cook for fifteen minutes. Drain. Now add
One can of tomatoes,
One cup of chopped onions,
One-half cup of syrup,
One pound of salt pork cut in pieces,
Two tablespoons of salt,
One tablespoon of paprika.
Add sufficient water to cover beans one inch deep. Mix well and then cover the pot closely and bake in a slow oven for four hours.
LIVER DUMPLINGS
Parboil four ounces of liver until tender, and then put through a food chopper. Either beef, pork or lamb liver may be used. Mince three onions very fine. Place four tablespoons of fat in a frying pan and add onions and liver. Cook gently until onions are tender and then lift and turn into a mixing bowl and add
One and one-half cupfuls of dry mashed potatoes,
Two teaspoonfuls of salt,
One teaspoonful of paprika,
One-half teaspoon of thyme,
One and one-half cupfuls of sifted flour,
One teaspoonful of baking powder.
Mix thoroughly and then add
One egg,
Four tablespoons of potato water.
Work to a smooth well-blended mass and then rub your hands with salad oil and then form this mass into balls. Cook [pg 77]for twenty minutes in boiling salted water. Lift with a skimmer on a napkin to drain. Serve with either onion, tomato or creamed sauce, or the dumplings may be rolled in flour, browned quickly in hot fat and served at once.
SCALLOPED CORN
Place in a mixing bowl
Three-quarters cup of crushed can corn,
One-half cup of fine bread crumbs,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Three tablespoons of flour,
One egg,
Three-quarters cup of milk.
Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.
RABBITS
FRICASSEE OF RABBIT
Place the rabbit in a saucepan and add
One quart of boiling water,
One large onion with two cloves stuck in it,
Fagot of soup herbs.
Bring to a boiling point and cook gently until the meat is tender. The gravy may be thickened with cornstarch.
Season with pepper, salt and finely minced parsley.
To make a rabbit pie place the fricasse of rabbit in a baking dish and cover with a crust. Bake for thirty-five minutes in a hot oven.
[pg 78]FRIED RABBIT
Prepare and cook the rabbit as for fricasse and when the meat is tender lift to drain. Cool. Dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat. Use the liquid for gravy.
SOUR RABBIT
Cut the rabbit and then place in a china bowl and add
One cupful of chopped onions,
One bunch of potherbs,
One teaspoonful of sweet marjoram,
Six cloves,
Five allspice,
Two bay leaves.
Now cover, using a mixture of two parts vinegar and one part water. Set in a cool place for three days, turning the rabbit over every day, then put in a casserole dish or stewing pan and cook until tender. Thicken the gravy. Serve potato dumplings with this dish, or it may be eaten cold.
RABBIT PIE
Clean and prepare a pair of rabbits for cooking; cut into suitable pieces. Brown quickly in hot fat; lift to a baking dish and add one quart of hot water.
Two large onions, minced very fine,
Salt and pepper to taste.
Cook very slowly until tender, thicken the gravy and add one cupful of sour cream, then cover the top of the baking dish with mashed and seasoned sweet potatoes, one inch thick. Brush with syrup and dust lightly with cinnamon, and dot with bits of butter. Bake until slightly brown.
[pg 79]CUSTARD SAUCE
One cup of milk,
Two tablespoons of cornstarch.
Stir to dissolve and bring to a boil, cook for three minutes and then add
One-quarter teaspoon of nutmeg,
Five tablespoons of sugar,
Yolk of one egg.
Beat to blend and then cool.
CARAMEL SAUCE
One cup of brown sugar,
Four tablespoons of water,
One tablespoon of butter.
Place in a frying pan and cook until caramelled, then add one and one-half cups of water. Bring to a boil and then add four tablespoons of cornstarch dissolved in five tablespoons of water. Stir until the mixture thickens and cook for five minutes, then add one teaspoon of vanilla and use.
FRUIT SAUCE
Place in a saucepan
One cup of crushed fresh fruit,
One cup of brown sugar,
One cup of water.
Cook until the fruit is soft and then cool. Rub through a fine sieve and then add
Three tablespoonfuls cornstarch
dissolved in
Three tablespoons of water.
Bring to a boil and cook for five minutes.
[pg 80]SWEETENED CREAM SAUCE
Place in a saucepan
Two cups of milk,
Four tablespoons of cornstarch.
Dissolve the cornstarch in cold milk and bring to a boil. Cook for five minutes and then add
One-half cup of sugar,
One-half teaspoon of nutmeg,
One well-beaten egg.
Beat to mix.
VANILLA SAUCE
Place in a saucepan
One-half cup of sugar,
One-half cup of white corn syrup,
One-half cup of water,
Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil and cook three minutes. Now add
One tablespoon of vanilla extract.
LEMON SAUCE
Place in a saucepan
Grated rind of one lemon,
Two cups of water,
Four tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook slowly for five minutes and then add
One cup of sugar,
Juice of two lemons.
Beat to thoroughly mix and then serve.
[pg 81]SABOYON SAUCE
Place one-half cup of sugar in a saucepan and add the yolks of two eggs. Cream until light and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract. Heat one-half cup of milk to the boiling point and then pour over the eggs and sugar. Stir continually over a slow fire until the mixture is just below the boiling point. Remove and add stiffly beaten whites of two eggs and serve on pudding.
SWEET SPICED BLACKBERRY SAUCE
Place in a saucepan
One cup of well-cleaned blackberries,
One cup of sugar,
One cup of water,
and the following spices tied in a little piece of cheesecloth:
One-half teaspoon nutmeg,
One teaspoon cinnamon,
One-quarter teaspoon allspice.
Cook slowly until the fruit is soft and then rub through a fine sieve and thicken with
Three tablespoons of cornstarch
dissolved in
One-quarter cup of cold water.
Bring to a boil and cook for five minutes, cool and serve.
CHERRY SAUCE
One-half pound of stoned cherries,
One-half cup of sugar,
One cup of water.
Bring to a boil and then cook slowly until the cherries are soft. Now add two tablespoons of cornstarch, dissolved in one-half cup of cold water. Bring to a boil and then cook for five minutes. Cool and use.
[pg 82]PUDDING SAUCE
One-half cup of white syrup,
One-half cup of water,
One small bottle of maraschino cherries, cut in bits,
One tablespoon of cornstarch.
Dissolve the starch in water and add the syrup and cherries. Bring to a boil and cook for five minutes. Serve.
CHOCOLATE SAUCE
One-half cup of sugar,
One cup of water,
Seven level tablespoons of chocolate,
Two level tablespoons of cornstarch.
Dissolve the starch and chocolate in the sugar and water and bring to a boil. Cook for five minutes.
MAKING A CHOCOLATE SAUCE USING COCOA
One cup of syrup,
One cup of water,
One-half cup of cocoa,
Two tablespoons of cornstarch,
One teaspoon of cinnamon.
Place in a saucepan and stir until the starch is dissolved and then bring to a boil. Cook for five minutes and then cool and add one tablespoon of vanilla. Use the same as sauce made with chocolate.
FRUIT CUSTARD SAUCE
Place in a saucepan
One and one-half cupfuls of cold stewed fresh fruit,
One cup of milk,
Four level tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil, stirring constantly. Cook for five minutes, and add one well-beaten egg and three-quarters of a cup of sugar; beat hard and then cook for two minutes.
[pg 83]CHOCOLATE SAUCE
Place four ounces of chocolate, cut into fine pieces, in a saucepan and add one pint of water and one and one-half cups of sugar. Stir until the sugar is dissolved and then bring to a boil, cook for ten minutes and then add
Six tablespoonfuls of cornstarch, dissolved in
One-half cup of water,
One teaspoon of cinnamon.
Bring to a boil and stir continually and cook for five minutes. Cool and then add one tablespoon of vanilla. Place in a fruit jar and store in a cool place. This sauce is used for puddings, pastries, cakes, ice cream, sundaes and chocolate sodas.
ORANGE SAUCE
Juices of two oranges,
One-quarter cup of sugar,
One tablespoon of cornstarch,
Two tablespoons of water,
Yolks of two eggs.
Dissolve the starch in the water. Add the orange juice and cook until thick, about five minutes. Add sugar and yolks of eggs. Remove from fire. Cool and fold in the beaten white of one egg. Use yolk of egg left over for the mousse.
FRUIT WHIP
Whites of two eggs,
One glass of apple jelly.
Beat, using a Dover egg-beater, until it forms into a stiff meringue. This amount will serve about ten people liberally.
One-half of this recipe for ordinary family.
[pg 84]DESSERTS
BANANA FRITTERS
Cut four bananas in half; now then place in a bowl
One-half cup of milk,
One-half cup of flour,
One teaspoon baking powder,
One teaspoon of sugar,
One teaspoon of shortening,
Pinch of salt,
Yolk of one egg.
Beat to mix and then dip banana in batter. Fry golden brown in hot fat. Serve with vanilla or fruit sauce.
CRANBERRY JELLY
One quart of cranberries,
One cupful of water.
Cook until the berries are soft and then put through the colander or a coarse sieve. Return to the saucepan and boil for three minutes, then add
Two cupfuls of sugar,
Pinch of salt.
Stir until sugar is dissolved and then boil for ten minutes. Rinse a mould with cold water and then pour in the cranberries and let cool.
LEMON MARMALADE
Cut one lemon into slices and then remove the seeds and put through the food chopper. Add one and one-quarter cups of water. Bring to a boil and cook slowly until the lemon rind is very soft. This usually takes about one hour. Now add one and one-half cups of sugar and stir to dissolve the sugar. Cook until thick like marmalade. Place an asbestos mat under the saucepan to prevent scorching. Stir frequently.
Use level measurements; they conform to pounds and ounces and give satisfactory results.
[pg 85]ORANGE JELLY
Juice of three oranges,
One-half cupful of sugar,
One-half cupful of water,
Two tablespoonfuls of syrup from a bottle of maraschino cherries.
Boil the sugar and water for five minutes and then cool and add the strained orange juice and the maraschino cherry syrup. Now soak two level tablespoonfuls of gelatine in one-half cupful of cold water for thirty minutes and then place in hot water bath to heat. Stir until dissolved and then strain into prepared orange mixture. Now rinse custard cups in cold water and pour in the gelatine and set aside to cool and mould. To serve: Unmold on a saucer and serve with fruit whip.
COFFEE CUSTARD, PARFAIT STYLE
One and one-half cupfuls of cold coffee,
One cupful of evaporated milk,
One-half cupful of cornstarch.
Place in a saucepan and dissolve the starch in the coffee and then add the milk. Bring to a boil and cook slowly for ten minutes. Remove and add
One cupful of sugar,
One teaspoonful of vanilla,
Yolk of two eggs.
Beat to blend thoroughly and then partly cool and pour into stem glasses, filling nearly to the top. Set on ice to chill. While chilling place the white of two eggs and one-half glass of currant jelly in a bowl. Now use a Dover egg-beater and beat until it holds its shape. When ready to serve pile high on the coffee custards and garnish with maraschino cherries.
[pg 86]GALATIN A LA MELBA
Cut a slice of sponge cake. Place on a fruit saucer and pour over it three tablespoons of syrup from a jar of peaches and then place two halves of peaches on the cake and top off with whipped cream and a maraschino cherry.
MINT GELATINE
Shred the leaves of a bunch of mint and place in a saucepan; add one-half cup of water and cook slowly for ten minutes. Now drain and add
One-half cup of sugar,
Three-quarters cup of vinegar.
Stir to thoroughly dissolve and then place one tablespoon of gelatin to soak in one-quarter cup of cold water for ten minutes and add the hot mint preparation. Strain and add two drops of green vegetable coloring into it, and then pour into a pan to mould. Cut into blocks and serve with the meat.
PASTRY
Now it all rests with the cook as to whether we are going to have a cut of pastry that fairly melts in your mouth or a tough doughy mass that is unfit for food.
Any little housewife may turn out delicious, flaky pastry if she will but follow directions carefully. First of all, let us study for a minute just what pastry is. It is a mixture of flour, shortening and water. Each grain of flour is thoroughly coated with shortening and then mixed to a dough with the water. Do I hear you say "Well I know that?" Surely you do. But do you know the real knack of putting it together? For here is the real rub. The minute you knead or squeeze pastry that is the moment you make it tough.
[pg 87]THE REAL SECRET
Sift
Three cups of flour,
One teaspoon of salt,
Three teaspoons of baking powder,
together twice, and then cut or rub into this two-thirds cup of shortening. If you cut it in, use your griddle-cake turner or spatula and chop it in rather coarse. Now mix to a dough with one-half cup of ice-cold water, using the cake-turner to mix the water in; just keep chopping and turning over until the mixture is formed into a ball of dough. Do not knead or pat with the hand. You cannot hurt this dough if you will just mix it as a man does when mixing mortar with a hoe. Keep working it back and forth, chopping it each time until well mixed. This amount will make the tops and the bottoms for two pies.
To roll the dough, divide it into four parts and then lift one piece on a slightly floured board and roll out the dough, working the rolling pin to and from you and turning the dough as often as necessary to secure the size and shape desired.
Should the dough tear, or not come to the desired shape, just fold it into squares or oblongs and then roll again.
Place on the tin and then trim the edges. Proceed in the same manner with the top crust, and then when ready to place on the pie, fold from corner to corner, making a bias fold and then cut quarter-inch gashes with a knife in centre to allow steam to escape. Lift and cover the pie and then trim to shape. Now do not form the trimmings into a ball, but lay them one piece upon the other in a pile and flatten them with the rolling pin. Roll and fold into shape, and roll as desired.
You can re-roll pastry as often as desired by this method. Keep in the mind the fact that kneading or squeezing the pastry forms it into a sticky mass. This method will give you a delicious, flaky crust. You may spread two tablespoons of shortening [pg 88]upon the top crust and then fold and roll. Fold again and roll; then use as desired.
Sufficient pastry may be made at one time to last for two or three days. Just wrap the dough in wax-paper so that it does not dry out. Various fillings may be used. Fresh or canned fruits, custards, mince meat, etc. If you use fresh fruits place
One-half cup of sugar,
Three level tablespoons of cornstarch,
in a bowl and rub between the hands to thoroughly mix and then use this by sprinkling over the fruit. This will prevent the juice from boiling out of the pie while it is cooking and it will form into a jelly when cold.
To use canned fruit, drain the fruit free from the liquid and then cut into thin slices. Measure the liquid and then add
Four level tablespoons of cornstarch,
Eight tablespoons of sugar,
to each cupful. Dissolve the starch and sugar in the cold liquid and then bring to a boil. Cook for three minutes and then add the prepared fruit. Cool before placing in the pastry.
To prevent the lower crust from becoming soggy just before putting in the filling, brush it well with a good salad oil, or shortening, taking care that each part is covered. This will give you a tender, flaky lower crust.
Just before the pie is ready to put into the oven brush it well with a wash of egg and milk, using
Yolk of one egg,
One-half cup of milk,
Two teaspoons of sugar.
Stir to dissolve the sugar and mix in the egg. Then wash the pie. This will keep a week in a cool place.
The correct temperature to bake a pie is 300 to 350 degrees Fahrenheit. This means a moderate oven. Too much heat [pg 89]will brown the crust before the filling inside has had the time to cook. Custard pies—this includes those made of eggs, milk, lemon meringes, sweet potato and pumpkin—require a slow oven—250 degrees Fahrenheit.
PASTRY FOR CUSTARD PIE
The most important point in the custard pie is the crust, which will either make or mar the pie. So to begin with, the pastry should be light and delicate. To make pastry for custard pie place in a bowl
Three cups of flour,
One teaspoon of salt,
Three teaspoons of baking powder,
Two tablespoons of sugar.
Sift to mix and then rub in one-half cup of good shortening, and then mix to a dough with one-half cup of ice water. When mixing the pastry to a dough, it is important that it should be cut and folded together much after the method used in cutting and folding the whites into a cake. Care at this point in making the pastry will prevent it from becoming tough. Now wrap the pastry in wax or parchment paper and place on the ice to thoroughly chill for two hours. Now if the pastry is made either the day before or early in the morning and then allowed to blend, it will be delightfully light and flaky.
Now to prepare for the pie: This amount of pastry will be sufficient for two large pies, one custard and one lemon, for variety. The trimmings can be made into little tarts, turnovers or cheese straws. Divide the pastry into two parts and then roll out one part on a lightly floured board until sufficiently large to fully cover the pie tin.
Now fold carefully in half and then in quarters and lift on the pie plate and open covering the pie plate, easing on the pastry. Trim the edges and then roll out the trimmings into a long narrow strip. Cut into strips three-quarters inch wide [pg 90]and then brush the edge of the pastry on the pie plate with water and add this narrow strip as a reinforcement to build up the edge. This will prevent the custard overflowing.
Now brush the pastry in the bottom of the pie plate with melted shortening, taking care to thoroughly coat the entire surface with the shortening. Then pour in the prepared custard. Reserve about one tablespoon of the custard to brush the pastry around the edges. Place in a slow oven and bake until the custard is firm in the centre.
To test if custard is baked, gently insert a silver knife into the custard, taking care that the knife does not pierce the crust.
Brushing the pastry with the shortening before pouring in the custard prevents the moisture from soaking into the crust.
TO MAKE THE MERINGUE
Beat the whites of two eggs in a bowl, which is free from grease, until stiff, and then cut and fold into the stiffly beaten whites of the two eggs
One-half cup of pulverized sugar,
Three tablespoons of cornstarch.
Sift the sugar and cornstarch to thoroughly mix and then carefully cut and fold into the whites of eggs.
On just how careful you are in cutting and folding this mixture will determine the success of your meringues. After the whites are beaten stiff they are full of little air bubbles, which if stirred break down and become watery and then the entire mixture becomes flat and tough. To prevent this, sprinkle the prepared sugar over the stiffly beaten white of egg and then with a spoon cut down through the centre and fold over; turn the bowl half-way around, then cut and fold again. Repeat this until sufficiently mixed, then place on the hot pie, sprinkle with granulated sugar and place in the oven to brown. Open the oven door and let stand for a few minutes, then remove [pg 91]to a place free from drafts where it will cool slowly, so as to prevent a sudden shrinking of the meringue, due to a sudden chill.
To make cocoanut pie, add one-half cup of cocoanut to the custard pie just before putting in the oven.
PEACH CUSTARD PIE
Crush a sufficient number of pared peaches to measure one cup. Place in a mixing bowl and add
One-half cup of sugar.
Now place in a saucepan
Three-quarters cup of milk,
Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil. Cook for two minutes and then pour very slowly, while beating hard to blend, on the peaches and sugar that are blending in the mixing bowl.
Add
Yolks of two eggs,
One-quarter teaspoon of cinnamon.
Beat again and then pour into prepared pie plate lined with pastry and bake in a slow oven. Use whites of eggs for meringue.
CUSTARD PIE
Now to prepare the filling for the custard pie, place in a mixing bowl
One-half cup of sugar,
One and one-quarter cups of milk,
Yolk of one egg,
Two whole eggs,
One-quarter teaspoon of nutmeg.
Beat with an egg-beater to thoroughly mix and then pour into the prepared pastry lined pie tin. Use white of egg for meringue.
[pg 92]LEMON CUSTARD PIE
Place in a saucepan
One cup of sugar,
One and one-half cups of water,
One-half cup of cornstarch.
Stir to dissolve and then bring to a boil, and cook for five minutes. Now add
Rind of one-quarter lemon, grated,
Juice of two lemons,
Yolks of two eggs.
Beat to thoroughly mix and then pour into pie plate prepared as for custard pie. Bake in a moderate oven for twenty-five minutes and then cover with meringue made of whites of eggs.
NORTH CAROLINA PEACH CUSTARD PIE
Prepare the pastry and line a pie plate with it, then rub with shortening as directed in the custard pie. Now cover the bottom thickly with sliced peaches and then prepare a custard as follows: Place in a mixing bowl
Three-quarters cup of sugar,
Three-quarters cup of milk,
Yolks of two eggs,
One whole egg,
One-quarter teaspoon of cinnamon.
Beat to thoroughly mix and just before pouring the custard over the peaches dust them well with sifted flour. Pour on the custard and bake in a slow oven until firm. Use whites of eggs for meringue.
Raspberries and plums may be used in place of the peaches for variety. When making these pies, always use the regulation custard pie tin, the ones with the straight sides.
[pg 93]CIDER JELLY PIE
Place in a saucepan
Three-quarters cup of brown sugar,
Two cups of cider,
Eight tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook for three minutes and then remove from the fire and add
One-half teaspoon of cinnamon,
One tablespoon of vinegar.
Beat to mix and then cool and bake between two crusts.
APPLE DOWDY
Grease well with shortening a deep pudding pan and then place a layer one inch thick of thinly sliced apples and then sprinkle well with sugar and dust with cinnamon. Repeat this until the dish is full and then cover with a crust of plain pastry. Bake for forty-five minutes in a moderate oven and let cool.
To serve: Loosen the pastry from the sides of the pan, place a large platter over the pie and invert. Cut into wedge-shaped portions and serve with cream, custard or fruit sauce.
COUNTRY STYLE GREEN APPLE PIE
Pare the apples and then cut into thin slices. Now place a layer of apples in a pudding pan and sprinkle each layer with
Two tablespoons of flour,
Six tablespoons of brown sugar,
One-quarter teaspoon of cinnamon.
Repeat this until the pan is full. Now place a crust on top and bake in slow oven for forty minutes. To serve: Run a knife around the edge of the pan to loosen the crust. Invert the plate over the pie and turn the pie upside down upon the plate. Cover with fruit, whip and cut into wedge-shaped pieces and serve with custard sauce.
[pg 94]CONGRESS PIE
Use an oblong pan similar to that used in making cheesecake. Line with plain pastry and then place three cups of bread crumbs in a bowl and add
Two cups of boiling water,
One-half cup of syrup,
One cup of brown sugar,
Four tablespoons of shortening,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of cloves,
One cup of finely chopped nuts,
One cup of raisins or currants,
One cup of marmalade or fruit butter.
Beat to thoroughly mix and then pour into the prepared pan and bake in a slow oven for one-half hour. Cool and then ice with water icing. Cut into two-inch oblongs.
DOWDY, NEW ENGLAND STYLE
Apples or peaches may be used. Wash the fruit and then pare and cut into thin slices. Measure two pints of the prepared fruit and dust over it so as to thoroughly coat each piece with
One teaspoon of cinnamon,
One-half cup of flour.
Then pat smoothly in baking dish and cover with
One cup of brown sugar,
Four tablespoons cold water.
Cover with a crust the pastry and bake in a moderate oven for forty-five minutes. Let cool and then run a knife around the edge of the baking dish and loosen the crust from the dish. Place a large platter over the dowdy and then invert. Dust the dowdy lightly with nutmeg and serve with fruit or vanilla sauce.
[pg 95]APPLE CUSTARD PIE
Line a pie tin with plain pastry. Now place one and one-half cups of thick apple sauce in a sauce pan and add
One cup of sugar,
One-third cup of cornstarch,
One-half cup of cold water.
Dissolve starch in water.
Place on the fire and bring to a boil and then cook slowly for five minutes. Cool and then add
One-half teaspoon of nutmeg,
One well-beaten egg.
Pour into prepared tins and bake for twenty-five minutes in a moderate oven.
SHORTCAKE
The shortcake is typical of Scotland. It is a mixture of flour, sugar and shortening worked to a paste and then rolled one-half inch thick and then decorated in various ways. The thrifty Scotsman, after leaving the mother country and settling in the new America, felt that the use of much shortening was too expensive, and so his thrifty housewife, who was willing and even anxious to be a partner to him, coöperated by cutting down on the amount of shortening and still turn out a rich palatable cake. This is how she does it: Place
Two cups of flour,
One-half teaspoon of salt,
Two level tablespoons of sugar,
Two level tablespoons of baking powder,
in a bowl and sift three times. Now rub in six tablespoons of shortening and then add seven tablespoons of water and work to a smooth elastic dough. Turn on a prepared pastry board and mould into shape to fit the pie tin with the hands. Wash the top of the dough with milk and sprinkle with sugar and [pg 96]cinnamon and bake in a moderate oven for twenty-five minutes. Remove, cool and cut into wedge sections like pie and serve with cheese or fruit.
PEACH SHORTCAKE
Yolk of one egg,
One-half cup of sugar.
Cream well and then add
Three tablespoons of shortening,
Four tablespoons of water,
One cup of flour,
Two teaspoonfuls of baking powder,
One-half teaspoon of vanilla.
Beat to thoroughly mix and then bake in well-greased deep layer-cake pan in a moderate oven for twenty minutes. Cook and then split and fill with well-drained canned crushed peaches. Place together. Now place white of egg and one-half glass of apple jelly in a bowl; beat with Dover egg-beater until the mixture forms into a stiff meringue.
BANANA SHORTCAKE
One-half cup of sugar,
Four tablespoons of shortening,
One egg.
Place in a mixing bowl and then cream well, then add
One and one-quarter cups of sifted flour,
Three level teaspoons of baking powder,
One level teaspoon of vanilla extract,
One-half cup of water.
Beat to mix and pour into well-greased and floured oblong baking pans. Now spread the top of the cake with three bananas sliced very thin. Place in a moderate oven and bake for thirty-five minutes. Use the white of egg and half glass of apple jelly for a meringue.
[pg 97]OLD VIRGINIA SHORTCAKE
Sift the flour and then fill a quart measure, using a tablespoon to lift the flour. Care should be taken not to shake or pack the flour down, as the quart of flour should weigh just one pound. Place in a bowl and add
Three level tablespoons of baking powder,
One teaspoon of salt,
Three-quarters cup of sugar.
Sift again to mix and then rub in one-half cup of shortening. Place one and one-half cups of buttermilk in a pitcher and add one teaspoon of baking soda. Stir to thoroughly dissolve the soda and then use this to mix the flour to a dough. Knead well in the bowl with a spoon and then turn on a slightly floured board and roll or pat out one inch thick. Cut with a large biscuit cutter and brush the top with shortening and bake in a hot oven for eighteen minutes.
APRICOT SHORTCAKE
One-half cup of sugar,
Four tablespoons of shortening,
Yolk of one egg.
Cream until light and frothy, and then add
Four tablespoons of water,
One cup of flour,
Two level teaspoons of baking powder.
Beat to thoroughly mix and then pour into well-greased layer cake pan. Bake for twenty minutes in a moderate oven. Split and fill with cooked apricots and then place in a bowl
White of one egg, left over,
One-half glass of jelly.
Beat to thoroughly mix with the Dover egg-beater until it forms a stiff meringue. Pile on top of cake and garnish with single piece of apricot.
[pg 98]HUCKLEBERRY SHORTCAKE
Place in a mixing bowl
Three-quarters cup of sugar,
One egg,
Four tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of water.
Beat and mix and then pour into well-greased oblong pan and bake in a moderate oven twenty minutes. Cool and then split, and fill with the prepared berries and serve with custard sauce.
To prepare the huckleberries for the shortcake, place in a saucepan
Two cups of stewed huckleberries,
One-half cup of cornstarch,
One cup of brown sugar.
Stir to dissolve and then bring to a boil and cook slowly for five minutes. Add one-half teaspoon of nutmeg and then cool and use for the filling.
LEMON DUMPLINGS
Place in a bowl:
One tablespoon of baking powder,
One cup of flour,
One and one-half cups of fine bread crumbs,
One cup of chopped suet,
One cup of brown sugar,
Juice of one lemon,
Two eggs,
Grated rind of one-half lemon,
One and one-half cups of milk.
Beat to thoroughly mix and then pour into well-greased mould and boil for one and one-quarter hours. Serve with lemon sauce.
[pg 99]PEACH CAKE
Place in a mixing bowl
Three-quarters cup of sugar,
One egg,
Four tablespoons of shortening,
Two cups of flour,
Four level tablespoons of baking powder,
Three-quarters cup of water.
Beat just enough to mix and then pour into a deep well-greased and floured layer-cake pan. Cover the top thickly with diced peaches and then place in a small bowl
Six tablespoons of flour,
Four tablespoons of sugar,
Two tablespoons of shortening,
One teaspoon of cinnamon.
Rub between the tips of the fingers until crumbly and then spread on the top of the peaches and bake in a moderate oven for thirty minutes.
PEACH DUMPLINGS
Place in a mixing bowl
Two cups of flour,
One teaspoon of salt,
One teaspoon baking powder,
One tablespoon sugar.
Sift to mix and then rub in one-half cup of shortening; then mix to a dough with one-fourth cup of ice-cold water. Set on ice for one hour, then roll out one-eighth inch thick and cut into four-inch squares. Fill with pared and stoned peaches, placing two tablespoons of brown sugar and one-half teaspoon of nutmeg in each dumpling. Brush the edges with water and then fold the pastry together. Place on a well-greased baking sheet and add one-half cup of water to the pan and bake in a moderate oven for thirty minutes.
[pg 100]APPLE CAKE
Place in a bowl
Two cups of flour,
and then add
One-half teaspoon of salt,
Three teaspoons of baking powder,
One and one-half teaspoons of nutmeg.
Sift twice to blend and then rub in five tablespoons of shortening. Break an egg into a cup and then fill cup to the two-thirds mark with milk, beat to blend the egg and milk and then mix into the dough. Roll out one-half inch thick and then line an oblong baking sheet. Pare and cut the apples into quarters and then into thin slices. Place one cup of sugar and one-half cup of water in a saucepan and add the apples, a few at a time, and cook for a few minutes. Lift and lay on the prepared dough. Place in a moderate oven to bake for thirty-five minutes. After the cake is in the oven for eighteen minutes baste frequently with syrup in which the apples were cooked. Ten minutes before removing from the oven sprinkle thickly with brown sugar and cinnamon.
DUMPLINGS FOR STEW
Place in a mixing bowl
One and one-half cups of flour,
and then add
One teaspoon of salt,
Two teaspoons of baking powder,
One-half teaspoon of pepper,
One teaspoon of grated onion.
Add two-thirds cup of water and mix to a dough. Drop by the spoonful into the stew and cover closely and boil for twelve minutes. If you open the lid of the saucepan while the dumplings are cooking they will be heavy.
[pg 101]CHERRY DUMPLINGS
Wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour. Now place in a bowl
One cup of sugar,
One and one-half cups of flour,
One-half teaspoon of salt,
Three level teaspoons of baking powder,
One-half cup of fine bread crumbs,
One egg,
One cup of milk,
Two cups of stoned cherries.
Mix and then place one cooking spoon of the mixture into each prepared dumpling cloth. Tie loosely and then plunge into boiling water and cook for twenty minutes. Lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce.
STEAMED ROLY POLY PUDDING
One and one-half cups of flour,
One-half teaspoon of salt,
Three teaspoons of baking powder,
Four tablespoons of sugar.
Place in a mixing bowl and sift to mix. Now rub in four tablespoons of shortening and mix to a dough with a scant two-thirds cup of water. Roll out one-half inch thick and spread with well-cleaned huckleberries and then cover quickly with brown sugar. Roll like for jelly roll and then tie in a cloth and plunge into boiling water or place in a steamer and cook for one hour. Serve with fruit sauce.
If using canned huckleberries, drain them well, then thicken the juice and use for sauce. Any variety of fresh fruit may be used.
[pg 102]FRUIT CUP CUSTARDS
Place six nice berries in each custard cup and then place in a mixing bowl
Two cups of milk,
Six tablespoons of sugar,
One-half teaspoon of nutmeg,
Three eggs.
Beat thoroughly to mix and then pour over the berries in the cups. Place in a baking pan containing warm water and bake in a slow oven until firm in the centre.
CREAM TAPIOCA PUDDING
Wash two-thirds cup of tapioca in four or five waters and then place in a saucepan and add one and one-half cups of water. Cook until the tapioca begins to soften, then add one and one-half cups of milk. Cook until soft and then add
One well-beaten egg,
One-half cup of sugar,
One-half teaspoon nutmeg.
Mix well and cook for a few minutes longer. Remove from the fire and serve ice cold with fruit whip.
MACARONI NEAPOLITAN
Cook one-half package of macaroni in boiling water for fifteen minutes and then turn into a colander and place under cold running water. Now mince
One onion and one tomato
fine and place four tablespoons of fat in a frying pan. When hot, add the onion and tomato, cook until soft and then add the macaroni. Toss gently until hot and then cover it closely to prevent drying out. If too dry, add a couple of tablespoons of boiling water. Season with pepper, salt and one-half cup catsup.
[pg 103]MACARONI CUTLETS
Cook one-quarter pound of macaroni in boiling water for twenty minutes and then drain. Cool and then chop fine. Place in a bowl and add
One-half cup of grated cheese,
Two tablespoons of grated onion,
One tablespoon of finely minced parsley,
Two teaspoons of salt,
One teaspoon of paprika,
One-well-beaten egg.
Mix thoroughly and then mould into croquettes. Roll in flour and then dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a hot oven for ten minutes to finish cooking.
POLENTA A LA NAPLES
Place in a saucepan
Two and one-half cups of boiling water,
One and one-half teaspoons of salt.
Now pour in very slowly
Three-quarters cup of yellow cornmeal.
Stir to prevent lumping and cook until very thick. Add
Three-quarters cup of cheese, cut into fine pieces,
One onion, chopped fine,
One green pepper, chopped fine,
One leek, chopped fine,
One teaspoon of paprika.
Mix thoroughly and then pour into a large bowl to cool. Form into sausages and then roll in flour and brown in hot oil. Serve with tomato sauce. Wheat cereal may be used to replace the cornmeal.
[pg 104]NOODLES
FRIED NOODLES
Cook noodles in boiling water and then drain. Now mince fine
Three onions,
Two red peppers,
Two leeks.
Place four tablespoons of cooking oil in a frying pan and when hot add the vegetables. Cook slowly until soft and then add the noodles. Toss constantly until a light brown and then pile in the centre of a large platter. Lay a goulash around for a border. Pour the gravy over all and then garnish with two tablespoons of grated cheese and serve.
BOILED HOMINY—CHEESE SAUCE
Soak large hominy over night and then in the morning wash and cook in plenty of boiling water until tender. Drain well and place in a baking dish and cover with cheese sauce, made as follows:
Place one and one-half cups of milk in a saucepan and add two tablespoons of grated onion and four level tablespoons of cornstarch. Dissolve the starch in the milk and bring to a boil. Cook slowly for five minutes and then add
Two tablespoons of chopped parsley,
Two teaspoons of salt,
Two ounces of cheese,
One teaspoon of Worcestershire sauce,
One teaspoon of paprika.
Mix thoroughly and then heat until the cheese melts. Serve as vegetable.
[pg 105]MACARONI AND CHEESE
Cook one package of macaroni in a large kettle of boiling water for twenty minutes and then drain and pour over the macaroni a pan of cold water. Drain again. Now return to the kettle and add
One-half can of tomatoes,
Two teaspoons of salt,
One and one-half teaspoons of paprika,
One-fourth pound of cheese, cut in small pieces,
Eight tablespoons of flour dissolved in
One-half cup of water,
Four onions, chopped fine.
Bring to a boil and cook slowly for ten minutes.
TO MAKE NOODLES
Break into a mixing bowl one egg and then add
Three tablespoons of water,
One-half teaspoon of salt,
Pinch of pepper.
Beat to mix and then add sufficient flour to make a stiff dough. Knead for five minutes and then cover and let stand for ten minutes. Now roll out on a floured pastry board until thin as paper. Roll as for jelly and then cut into thin strips with a sharp knife. Spread out to dry for one-half hour.
GNOCCHI DI LEMOLINA
Place one cup of water and one cup of milk in a saucepan and bring to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten minutes and stir constantly. Now add
One well-beaten egg.
One-half teaspoon of salt.
Beat well to mix and then pour into loaf-shaped pan to mould. When firm turn out on the moulding board and cut into [pg 106]blocks. Place in a well-greased baking dish; sprinkle with grated cheese and dot tiny bits of butter. Bake in a hot oven until the cheese forms a light brown crust. Serve with tomato sauce.
MACARONI SOUFFLÉ
Cook one-fourth pound of macaroni and then cool and chop fine. Place in a bowl and add
One onion, chopped fine,
One red pepper, chopped fine,
Four bunches parsley, chopped fine,
Yolks of two eggs,
Two cups of cream sauce,
One and one-half teaspoon of salt,
One teaspoon of paprika.
Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Pour into a greased baking dish and bake in a moderate oven for twenty minutes. Serve at once.
RICE
Rice is extensively cultivated in the Orient and supplies the principal food to nearly one-half the population of the entire world. There is every reason why rice should be a daily article of diet in planning the menu. It is more nutritious than the potato and it digests more readily. When properly cooked and served it is an ideal starchy food.
Unpolished rice contains all the nutritions of the grains, which is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent. carbohydrates. The polished variety contains an average of 88 per cent. nutrition. Polished rice has been robbed of its vital life-giving elements.
Rice is graded for size and condition and then prepared [pg 107]for the trade. It is known as fancy head rice, choice, prime, good, medium, common and screenings. Patna rice, the small slender, well-rounded grain, is in great demand in the East, with the Japan, Siam, Java, Rangoon, and Passein varieties closely following. In this country the Carolina, Japan and Honduras are popularly in demand.
The Carolina rice is a large sweet-flavored grain of good color and appearance. Japanese rice is a thick-bodied, soft-grained variety. Honduras variety is the slender, well-shaped grain.
The preparation of rice for the markets involves, first, the threshing, and second, the milling, which removes the husks, and, third, the polishing to produce the pearly white gloss which so many folks think is very desirable.
Polished rice has been robbed of nearly all its fat and mineral content, and thus its food value is lowered and it is deprived of its flavor.
The rice dishes, as prepared in the Oriental countries, are made from fancy unpolished head rice and they form some of the main dishes.
The Oriental first washes his rice in several waters, rubbing it vigorously between the hands. This thoroughly cleanses it. Now, to follow this method, have a saucepan containing boiling water and then add the rice slowly, so that the water continually boils. Cook until tender and then remove the lid from the saucepan and cover the rice with a cloth to absorb the moisture. Set in a warm place for five minutes. This will give the saucepan containing a mass of delicious, fluffy rice, each grain distinct and separate.
Now, if you carefully measure both your rice and then the water, it will not be necessary for you to drain off the excess water and thus lose the valuable mineral and fat content.
[pg 108]HOW TO COOK RICE AMERICAN STYLE
Place in a double boiler two and one-half cups of boiling water and then add one teaspoon of salt. Now add slowly one-half cup of well-washed, unpolished rice. Cover and cook until the rice is tender and the water absorbed. Remove the lid and then cover the rice closely with a clean napkin and cook for five minutes. This will fluff each grain of rice.
It is now ready to serve, either as a vegetable to replace the potato or prepared into many delectable dishes that our Oriental neighbors relish so keenly.
JAPANESE RICE
Wash and chop fine two medium-sized leeks and then cook tender in one-half cup of water. Drain. Now add
Two cups of cooked rice,
One teaspoon of salt,
One teaspoon of soy.
Mix thoroughly and then dish on a hot baking dish. Cover with slices of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish with slices of smoked salmon. Place in the oven for a few minutes to heat. Soy may be purchased at fancy grocers.
INDIAN RICE
Add three cups of cooked rice to
One quart of chicken stock,
One onion, grated fine,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
One-half teaspoon of curry powder.
Cook fifteen minutes, and serve very hot, garnish with finely chopped parsley.
[pg 109]CREOLE RICE
Chop one large onion and one green pepper fine, and then place in a saucepan and add
One cup of canned tomatoes rubbed through a sieve,
One-half cup of cold boiled ham chopped fine.
Cook slowly for ten minutes and then add
Three cups of cooked rice,
Two teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly and then heat until very hot and serve. Cold roast pork may be used to replace the ham.
ITALIAN RICE
Place three tablespoons of vegetable cooking oil in a frying pan and add four tablespoons of well-washed rice. Toss until the rice is well brown and then add
One and one-half cups of boiling water,
Three onions, chopped fine,
One green pepper, chopped fine,
One cup of strained canned tomatoes.
Cook until the rice is soft and then add
Two teaspoons of salt,
One and one-half teaspoons of paprika,
One-half cup of grated cheese.
Stir until well blended and then serve, garnished with finely chopped parsley.
[pg 110]BELGIAN RICE BALLS
Place two cups of cooked rice in a bowl and add
One-half cup of currants,
One-half cup of sugar,
One well beaten egg,
One teaspoon of vanilla.
Mix and then form into small balls, about the size of an orange. Dip into beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat. Serve with crushed and sweetened fruit.
SWEDISH RICE PUDDING
Place in a baking dish
One quart of milk,
Six tablespoons of well-washed rice,
Two-thirds cup of sugar,
One teaspoon of vanilla extract,
One-half teaspoon of salt,
Two tablespoons of butter, broken into tiny balls.
Bake in a slow oven for one hour and stir two or three times.
The cultivation of rice in Louisiana is more than a hundred years old. Louisiana now produces a crop of this cereal larger than the entire crop of the states of Georgia and Carolina. The tourist who visits Louisiana during the time of the rice market enjoys a scene that is rarely duplicated elsewhere in the civilized world; for here are gathered the buyers from all parts of the country.
The Creole of Louisiana, like the Oriental, has the true secret for making this food a palatable article of diet. The old mammy in New Orleans always tells her children that, of course, le riz must be thoroughly washed and she always insists that the grains be cleansed in four waters—two warm [pg 111]and two cold—and then it is cooked in the same manner as the Orientals use.
Never stir the rice while it is cooking; this will make it mushy. Instead, always shake the sauce-pan. Never flood the rice with water while it is cooking. Always keep the fact in mind that just five times the actual measurements of the rice in water will be required to cook it.
In this way there will be no excess water to drain off. So if you are using one-quarter cup of rice you would use one and one-quarter cups of water. Now you cannot pile up the water; you must be accurate in measuring the rice.
Boiled rice is a delicious accompaniment to chicken, lamb, turkey, shrimp, crabs and lobster—with okra and for oyster, chicken and crab grumbo; as a vegetable to replace potatoes and as a border for stews, goulashes, etc.
PIMENTO SANDWICHES
Use one tall or two small cans of pimentos.
One cup of cottage cheese,
One onion.
Put the pimento, cheese and onion through the food-chopper and then add four tablespoons of salad dressing and use for sandwich filling.
BAKED APPLES
Pare and core apples and then place in muffin pans and add
Two tablespoons of syrup,
One tablespoon of water,
One-quarter teaspoon of nutmeg.
Bake in a moderate oven until the apples are tender and then cool. To serve: Lift the apples into a small platter and cover with a fruit meringue and then sprinkle with cocoanut.
[pg 112]SPICED APPLES
Place six medium-sized apples in a casserole and then add
One piece of stick cinnamon, broken into pieces,
Four cloves,
Two allspice,
Two blades of mace,
One-half teaspoon of nutmeg,
Three-quarters cup of brown sugar,
One-half cup of cider.
Bake until tender and then serve cold.
CALAS
The old negro women of the old French quarters in New Orleans used to make a delicious rice cake, which they carried in bowls on their heads. The bowls were covered with an immaculately clean cloth and the cakes were called bella cala—tout chaud of New Orleans.
HOW TO MAKE THIS DELICIOUS RICE CAKE
Wash one-half cup of rice and cook until tender in two and one-half cups of boiling water. Now cool and mash the rice well. Now dissolve one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and pour into a bowl, and add
One-half teaspoon of salt,
Four tablespoons of sugar,
One-half cup of sifted flour,
The mashed rice.
Beat well to mix and then cover and let rise over night. In the morning add
Two well-beaten eggs,
Five tablespoons of sugar,
Four tablespoons of flour,
One teaspoon of nutmeg.
Beat well and then let rise for three-quarters of an hour in a warm room. Now place in the pan one and one-half cups of vegetable oil. Heat until hot enough to brown a crust of bread while you count forty. Drop the rice mixture in by the spoonful and fry until golden brown. Lift to a soft paper to drain. Dish on a hot platter; cover with warm napkin. Dust with pulverized sugar and nutmeg.
APPLE AND RICE CUSTARD
Wash six tablespoons or two ounces of rice in several waters and then place in a saucepan and add two cupsful of boiling water. Cook until the water is absorbed and the rice soft. Now wash, then cut into small pieces four small apples and then cover the apples with cold water and cook until soft. Rub through a fine sieve and add
One-half cup of sugar,
One teaspoon of vanilla,
One well-beaten egg,
The cooked rice.
Beat to mix and then pour into the custard cups and bake for fifteen minutes in a moderate oven.
SARDINE SANDWICHES
Open a box of sardines and then drain free from oil. Remove the skin and bone and then mash very fine. Add
Two hard-boiled eggs,
One green pepper,
One-quarter onion.
Chop all fine and mix to a paste with six tablespoons of salad dressing, one-half teaspoon of salt and one teaspoon of paprika.
Spread between the prepared bread and then cut into two pieces. Wrap in wax-paper until needed.
[pg 114]MY IDEAL APPLE SAUCE
Wash one-quarter peck of apples and then cut in pieces and place in a saucepan and add three cups of water.
Cook until soft and then rub through a fine sieve. Sweeten with
One cup of sugar,
One-half teaspoon of nutmeg,
One teaspoon of vanilla.
If red apples are used, this makes a most delicious pink-looking sauce. No need to peal or core apples.
APPLE CROQUETTES
Wash and cut into small pieces six medium-sized apples and then place in a saucepan and add one cup of water; cook slowly until the apples are soft, and then rub through a fine sieve and add
One-half cup of brown sugar,
One teaspoon of nutmeg,
One teaspoon of grated rind of lemon,
Two and one-half cups of bread crumbs,
One-half cupful of finely chopped raisins.
Mix thoroughly and then mould into croquettes and roll in flour, then fry until golden brown in hot fat. Serve with a custard sauce.
SALMON SANDWICHES
Open and drain a can of salmon and then remove the skin and bones. Place the salmon in a bowl and add
One onion, grated,
One-quarter cup of finely chopped parsley,
One-half cup of salad dressing,
Juice of one-half lemon.
Mix and then prepare the bread. Place a leaf of lettuce on the bread and then spread the prepared filling, season and place the top slice of bread in position and cut into triangles.
[pg 115]ORANGES
The first orange crop of the season usually reaches the market about the end of October. The early Floridas are first, and they are closely followed by the Arizona navels, and just before Christmas comes the bulk of California and Florida oranges.
ORANGE SYRUP
Grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan. Place where it will heat very slowly and then the sugar will melt. Stir frequently and do not let it boil. Cover closely and then strain into sterilized bottles. Place the bottles in a hot-water bath and process for forty minutes. Place the corks in the bottles and when cool dip in melted sealing wax. This recipe may be divided. To be used for making drinks, sauces, etc.
ORANGE JUICE
Place in a bowl
Juice of twenty-five oranges,
Grated rind of ten oranges,
One pound sugar
and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath. Cork, and then finish like orange syrup.
Note.—Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.
To use orange syrup: Place four tablespoons in a glass and then fill with carbonated water.
To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.
[pg 116]SCOTCH ORANGE MARMALADE
Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds. Place in a preserving kettle and add five pints of cold water. Set aside for twelve hours and then bring to a boil and cook until the fruit is tender. Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure. Add three-quarters cup of sugar for every cup of mixture. Return to the kettle and bring to a boil. Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.
ORANGE PRESERVE IN SYRUP
Pare and separate nine oranges into sections, taking care to break as little as possible. Now place
Two pints of water,
Four pounds of sugar
in a preserving kettle and bring to a boil. Cook for fifteen minutes and then add the oranges and cook until the oranges are tender. Lift the oranges into a jar and bring the syrup to a boil. Pour over the fruit and then seal and store in a cool, dry place. Any syrup left over may be used on cereal or hot cakes.
ORANGE SALAD
Remove the peel from four oranges and then separate the carpels and cut with a sharp scissors into pieces. Place in a bowl and add
One cup of cocoanut.
Toss the bowl gently to coat the fruit with the cocoanut and then fill into a nest of salad, and serve with orange dressing.
[pg 117]ORANGE SOUFFLÉ
Juice of three oranges,
One-half cup of water,
One-half cup of sugar,
Five level tablespoons of cornstarch.
Dissolve the starch and sugar in the water and then add the juice and bring to a boil. Cook for five minutes and then cool. Now add the
Yolks of two eggs,
One orange cut in tiny pieces.
Beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs. Pour into a well-buttered soufflé dish and set in a pan of warm water. Bake in a moderate oven until firm in the centre. Serve warm, with orange syrup for a sauce.
ORANGE CREAM PIE
Line a pie tin with plain pastry and then place in a saucepan
One cup of milk,
One-half cup of water,
Juice of three oranges,
Grated rind of one-half orange,
Six level tablespoons of cornstarch,
Three-quarters cup of sugar.
Dissolve the cornstarch and the sugar in the water and add the milk and fruit juice. Bring to a boil and cook for five minutes, partly cool and then add
One whole egg,
Yolk of one egg.
Beat to thoroughly blend and then pour into prepared tins and bake in a very slow oven for thirty minutes. Cool and cover with a fruit meringue, using one-half glass of orange marmalade and the white of one egg, beaten until it forms a very stiff meringue.
[pg 118]ORANGE AND RICE CUSTARD
Wash one-half cup of rice and then cook until tender in three cups of water and the water is absorbed. Now add
Grated rind of one orange,
Three oranges cut in tiny pieces,
Three-quarters cup of sugar.
Mix thoroughly and then place in a bowl
Two cups of milk,
Yolks of two eggs.
Beat to mix and then pour over the prepared rice. Mix thoroughly and then pour in either individual custard cups or into a baking dish. Set in a pan of warm water and then bake for thirty minutes in a moderate oven. Cool and serve with orange whip.
One glass of orange marmalade,
Whites of two eggs.
Beat with a Dover egg-beater until very stiff and then pile on rice.
SPICED PRUNES
Prepare one pound of prunes for cooking and then place in a casserole dish and add
One cup of water,
One-quarter cup of vinegar,
One cup of brown sugar,
One piece of stick cinnamon,
Six cloves,
Four allspice,
Two blades of mace,
One-half teaspoon of nutmeg.
Cook slowly until the prunes are tender and then drain the syrup and boil ten minutes before pouring over the prunes. Serve cold as a condiment with meat.
[pg 119]ORANGE DRESSING
Juice of two oranges,
Grated rind of one-half of an orange,
One-half cup of cold water,
One-half cup of sugar,
Two tablespoons of cornstarch.
Dissolve the sugar and the starch in water and add the fruit juice and the grated rind. Bring to a boil and cook for five minutes, and then remove from the fire and drop in yolk of one egg. Beat well to mix. Now beat the white very stiff, and then beat into the mixture and then chill and serve.
ORANGE BETTY
Pare and cut into dice three oranges. Place in a bowl and add
One and one-half cups of fine bread crumbs,
One cup of boiling water.
Mix, let cool, and then add
One well-beaten egg,
Three-quarters cup of milk,
Three tablespoons of shortening,
One-half cup of syrup,
One-half cup of sugar,
Three teaspoons of baking powder,
Six tablespoons of flour.
Mix thoroughly and then pour into either individual custard cups or into a pudding mould and set in a pan of hot water. If the Betty is put in custard cups, grease them well and bake for forty minutes in a moderate oven. If put into a mould, bake for one hour.
ORANGE FRITTERS
Pare three oranges and then with a sharp knife cut into one-half inch slices. Dip the slices in flour, then into a batter, and fry until golden brown in hot fat.
[pg 120]THE BATTER
Break one egg in a cup land then fill with milk. Place in a bowl and add
One and one-half cups of flour,
Two teaspoons of baking powder,
One-quarter teaspoon of salt,
Two tablespoons of sugar.
Serve orange fritters with orange dressing or orange syrup.
BAKED PRUNES
Prepare one-half pound of prunes for cooking and place in a casserole dish. Add one-half of an orange cut in thin paper-like slices. Cover the dish and place in an oven to bake very slowly. Now if the prunes are soaked early in the morning and then prepared for baking and placed in the oven when the fire is slacked off for the night, they will be done very nicely in the morning. This long, slow cooking is just what the prune requires.
PRUNE SALAD
Prepare the prunes as for stuffing and then place one-half cup of cottage cheese in a bowl and add
One green pepper chopped fine,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Blend thoroughly and then fill into the pitted prunes. Now arrange the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon juice. Serve with either paprika or mayonnaise dressing. This is very nice for luncheon or supper served as a salad.
[pg 121]CALIFORNIA PRUNE CAKE
One cup of sugar,
Six tablespoons of shortening.
Cream well until light and creamy and then add
Yolks of two eggs,
One cup of water,
Two and three-quarters cups of flour,
Two level tablespoons of baking powder,
One level tablespoon of mace.
Beat to thoroughly blend and then fold in the stiffly beaten whites of the two eggs. Now line a cake pan with greased paper and pour in a layer of the cake batter. Spread evenly. Now spread a layer of finely chopped nuts and then a layer of well-drained and cooked prunes that have been chopped fine. Cover with a layer of the cake batter and then repeat this until the pan, is three-quarters full. Then dust the top of the cake lightly with sugar. Place in a moderate oven and bake for one hour. Cool, and then ice with icing made of
Three-quarters cup of XXXX sugar,
One tablespoon of lemon juice,
and sufficient boiling water to moisten. Then spread on the cake.
PRUNE AND NUT JELLY
Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Now stone sufficient prunes to measure one cup. Add
One-half cup of finely chopped nuts,
One-half cup of sugar,
One cup of prune juice,
Juice of one lemon.
Now place the gelatine in a hot-water bath and then strain into the prune mixture. Stir until thoroughly mixed and then pour into moulds. Set aside to mould and then serve with fruit whip.
[pg 122]PRUNE DELICACIES
Wash the prunes thoroughly and then drain and turn on a cloth to dry. Remove the stones and fill the centres with a mixture of chopped nuts and ginger. Roll in granulated sugar. Prunes may be filled with fondant or fudge.
PRUNE CHARLOTTE
Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Then set in hot water bath to melt. Strain into a bowl and add
One cup of prune juice,
Juice of one lemon,
One-half cup of sugar.
Heat to dissolve sugar and then cool before adding to the gelatine. Now place a few spoonfuls of the prepared gelatine mixture in a mould and turn to thoroughly coat the mould. Then line the mould with cooked and stoned prunes. Pour a few spoonfuls of the gelatine mixture over the prunes and set them in place before pouring in the remainder of the mixture; then set aside to mould. When ready to serve unmould on platter and serve with prune sauce.
PRUNE SAUCE
Rub one cup of cooked and stoned prunes through a fine sieve and add
One cup of prune juice,
Juice of one lemon,
Six tablespoons of sugar.
Heat to dissolve sugar and then cool before serving.
[pg 123]RHUBARB
To cook rhubarb, cut it into inch pieces and remove the stringy peel. Cook in a glass or earthen casserole dish in the oven until it is soft, adding just enough sugar to sweeten. This will give you a splendid product.
Do not use the leaves of the rhubarb. And do not cook rhubarb in tin; the mineral salt or acid content of the fruit reacts upon the metal and sets up an active poison.
TO COOK RHUBARB FOR PIES
Prepare the rhubarb and then sprinkle well with flour and add sugar, and cook slowly until tender. The flour will thicken the mixture. Then pour into the prepared pie plate and cover with pastry. Bake in a moderate oven for twenty minutes. Pie made in this way will be far superior to that made where the rhubarb is cut and placed in the pie and then cooked.
RHUBARB AND RAISIN CONSERVE
Wash and peel and then cut the rhubarb into one-half inch pieces. Measure one quart of the cut pieces and place in a baking dish, adding
One cup of seeded raisins,
Two cups of sugar.
Do not add water; cover and cook until the fruit is tender, usually about forty minutes.
RHUBARB FRUIT SAUCE
Place the whites of two eggs in a bowl and then add one-half glass of jelly. Beat until very stiff and then add one cup of very thick rhubarb sauce.
[pg 124]RHUBARB SHORTCAKE
Place two cups of flour in a bowl and add
One teaspoon of salt,
Four teaspoons of baking powder,
One-half cup of sugar.
Sift to mix and then rub in six tablespoons of shortening. Mix to a dough with two-thirds cup of milk. Cut with a large cookie cutter and then bake in a hot oven for fifteen minutes. Split and butter, and then fill with the cooked rhubarb and serve with either plain or whipped cream or custard sauce.
RHUBARB COCKTAIL
Place three tablespoons of rhubarb conserve in a cocktail glass. Add layer of thinly sliced bananas and then a layer of shredded orange. Sprinkle with powdered sugar and top with whipped cream or stiffly beaten white of egg. Garnish with maraschino cherries.
RHUBARB PUFFS
Three-quarters cup of sugar,
One-half cup of water,
Five tablespoons of shortening.
Place in a bowl and then add
One egg,
Two cups of flour,
Four teaspoons of baking powder,
One-half teaspoon of salt,
One cup of finely chopped rhubarb (raw).
Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.
[pg 125]VERMONT RHUBARB GRIDDLE CAKES
Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Now measure two cups and place in a bowl and add
One and one-half cups of sweetened rhubarb,
One egg,
One and three-quarters cups of sifted flour,
Four teaspoons of baking powder,
One teaspoon of salt,
One tablespoon of shortening.
Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.
RHUBARB GELATINE
Two cups of cold, cooked and sweetened rhubarb.
Add
Four level tablespoons of gelatine,
Juice of one orange,
One-half cup of water.
Add the gelatine to the mixture and then set aside for one-half hour to soften. Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds. Let set until firm and then unmould and serve with whipped cream. Use a china or earthenware mould.
RHUBARB AND TAPIOCA PUDDING
Wash one-half cup of pearl tapioca in plenty of water to remove the starch. Place in a glass or earthenware baking dish and add four cups of cooked and sweetened rhubarb. Cook in the oven until the tapioca is transparent or soft. Place a meringue made of the white of one egg on top. Cool, and then serve.
[pg 126]RHUBARB DUMPLINGS
Roll the pastry out one-quarter inch thick and then cut into four-inch squares. Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.
GINGER JELLY
Soak one-half package of gelatine in one cupful of cold water for thirty minutes and then add
Juice of one lemon,
One orange,
One-half cup of sugar,
One cup of boiling water.
Beat thoroughly to mix and then let cool. Just before it begins to thicken stir in one-half cup of finely chopped candied ginger.
GINGER CREAM
Soak one-half box of gelatine in one and one-half cups of cold milk for one-half hour. Now add one-half cup of sugar and set in a pan of warm water. Stir until gelatine is dissolved and then set aside to cool. While cooling place
White of one egg,
One-half glass of jelly
in a bowl and beat with a Dover egg-beater until light and fluffy. Add one-half cup of finely shredded candied ginger and then cooled gelatine. Whip until it begins to thicken and then pour into moulds to become firm.
Note.—Do not add the gelatine mixture to the fruit whip until just before it thickens.
[pg 127]GINGER DELICACIES
The West Indians make and serve many delicious desserts and conserves made with ginger. Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops. Ask for stem ginger, as this kind is less apt to be stringy and coarse.
To prepare: Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush. Now scrape well and then place in fresh water enough to cover—and cook gently on the back of the stove until tender. Or it may be placed in the fireless cooker over night. When the root is tender, place
Three cupfuls of sugar,
Three-quarters cup of water,
Juice of one lemon
in a saucepan and bring to a boil. Cook for ten minutes and then add the ginger. Now place where it will just keep warm and simmer until the syrup is absorbed. Remove and stand in a cool place for two days. Reheat and then drain on a sieve and roll in sugar. Pack in an air-tight tin box and the ginger will keep indefinitely.
PINEAPPLE MOUSSE
Drain and mince sufficient pineapple fine to measure two cups. Put through a fine sieve and then place in a bowl; place whites of two eggs in a second bowl and add one glass of apple jelly. Beat until very stiff. Whip one cup of cream stiff and add one-half cup of sugar. Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed. Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to set the mousse to freeze.
[pg 128]TO STUFF DATES WITH GINGER
Remove the stones from the dates and then fill the centre With a piece of candied ginger. Press firmly and then roll between the hands to restore to shape of date. Roll the finished date in granulated sugar. Prunes may be used to replace the dates.
EGGLESS MAYONNAISE
Place in soup plate
Two tablespoons evaporated milk,
One-half teaspoon mustard,
One-half teaspoon paprika.
Blend by beating with fork and when smooth add slowly three-quarters cup of salad oil. Beat hard for few minutes. Now add
One teaspoon sugar,
One teaspoon salt,
One teaspoon vinegar.
Then beat again until thoroughly mixed.
COOKED SALAD DRESSING
One-half cup of vinegar,
Three-quarters cup of water,
Three level tablespoons of cornstarch.
Dissolve the starch in the water and add the vinegar and bring to a boil. Cook for three minutes and then remove, and add
One egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters teaspoon of mustard,
One teaspoon of sugar.
Beat to mix and then beat in one cup of sour cream. This dressing may be used on potatoes, chicken and celery salad and with cold meat or plain lettuce.
[pg 129]FROZEN LEMON CUSTARD
Place in a saucepan
One quart of milk,
One-half cup of cornstarch.
Stir until dissolved and then bring to a boil. Cook for ten minutes. Remove from the fire and add
Three well-beaten eggs.
Beat to thoroughly mix, then cool. Now grate the rind lightly from one lemon. Place in a bowl and add
Juice of three lemons,
Juice of one orange,
One and one-half cups of sugar.
Blend well and when ready to freeze beat the lemon mixture into the custard. Add the lemon mixture very slowly. Freeze in the usual manner, using three parts of ice to one of salt. Pack, and then set aside for two hours to ripen.
GINGER-ALE SALAD
Soak four tablespoons of gelatine in four tablespoons of cold water for twenty minutes. Now add to the gelatine one-half cup of boiling ginger-ale. Stir until gelatine is dissolved and then strain. Add the balance of the one pint bottle of ginger-ale. Let cool, and then rinse off mould in ice water to thoroughly chill, and then coat the mould with the gelatine by pouring in about one-quarter cup and turning the mould until it is thoroughly coated. Now place pieces of preserved ginger in designs in the bottom of the mould, also using a few maraschino cherries. Pour a little gelatine over this and then when firm pour in sufficient gelatine to form a layer. Repeat this until the mould is filled. In warm weather pack the mould in salt and ice mixture for quick results.
[pg 130]EGG SALAD
Shred one head of lettuce very fine and then place in a bowl and add
One onion,
One green pepper, chopped very fine,
One cooked carrot, diced,
One cup of mayonnaise.
Mix and then garnish with four hard-boiled eggs, cut in slices. Dust with paprika.
THOUSAND ISLAND DRESSING
One-half cup salad oil,
Juice of one lemon,
Juice of one orange,
One-half green pepper, chopped fine,
One-half medium sized onion, chopped fine,
Two teaspoons salt,
One teaspoon paprika,
One-half teaspoon mustard,
One pimento chopped fine.
Blend well.
SALAD DRESSING
To make mayonnaise dressing, break one egg in a bowl and then add
Two teaspoons of vinegar,
One teaspoon of sugar,
One teaspoon of paprika,
One-half teaspoon of mustard.
Beat with Dover beater to mix and then have some one pour in slowly one cup of oil while you beat the mixture with a steady motion.
[pg 131]CUCUMBER SALAD
Pare the cucumbers and then cut into thin slices and cover with two tablespoons of salt and cracked ice for one hour. Wash and then drain. Now shred fine the coarse green leaves of the lettuce. Arrange the cucumbers on the prepared lettuce and serve with sour cream dressing.
FRUIT SALAD
Pare and cut into dice
Two oranges,
Two apples,
Three bananas.
Place in a bowl and add one cup of cocoanut and toss gently to mix. Now place in a nest of lettuce. Prepare a fruit salad dressing of
One cup of sugar,
One cup of water,
Juice of one orange,
Juice of one lemon,
Three level tablespoons of cornstarch.
Dissolve the sugar and starch and bring to a boil. Cook for five minutes and then remove from the fire, and add yolk of one egg. Beat hard to mix and then fold in the stiffly beaten white of one egg. Cool, and then pour over the fruit salad. Garnish with maraschino cherries. This amount of salad will serve eight persons.
COLESLAW
Shred a head of cabbage fine and place in salted water for one-half hour. Drain well and then add
Two green peppers, chopped fine,
One cup of mayonnaise,
One tablespoon of salt,
One tablespoon of paprika,
One-quarter cup of vinegar.
Mix.
[pg 132]SALMON SALAD
Open a can of salmon and then drain and remove the bones and add
Two green peppers, chopped fine,
One onion, chopped fine.
Mix, shred the coarse outer green leaves of the lettuce fine and then line a bowl with crisp lettuce. Place the shredded lettuce in the nest and then the prepared salmon. Serve with sliced hard-boiled egg and mayonnaise dressing.
POACHED EGGS ON FRENCH TOAST
Trim the crust from slices of bread and then dip in the following:
One cup of milk,
One egg.
Beat to mix and then fry the bread until golden brown in hot fat. Poach the eggs and then lift on a napkin to drain. Then roll gently on the French toast. Cover with a cream sauce and garnish with finely shredded parsley.
PICKLED EGGS
Hard boil one-half dozen eggs. Cook until tender one bunch of beets. Turn into a pan of cold water and then remove the skins and cut into thick slices. Place in a dish and add four large onions, cut in thin slices. Now place in a saucepan
Four tablespoons of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
One cup of vinegar,
One-half cup of water.
Bring to a boil and cook for ten minutes. Pour over the beets. Add the hard-boiled eggs.
[pg 133]OMELET
Place the yolks of three eggs in a bowl and add
Two tablespoons of milk,
One-half cup of prepared bread crumbs,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix and then cut and fold in the stiffly beaten whites of three eggs and then place four tablespoons of shortening in a frying pan. When fat is smoking hot pour in the omelet and cook gently until firm, then turn either by lifting or rolling, using the cake-turner or a spatula, or it can be turned into another hot pan, containing one tablespoon of shortening, then fold and roll.
How to prepare the bread: Soak stale bread in hot water to soften and then place in a cloth and squeeze very dry.
DEVILED EGGS, PARISIENNE
Boil one egg hard for each person, cut in half, cutting the length of the egg. Rub the yolks through a fine sieve into a bowl and then add to every six eggs
One-half cup of finely chopped ham,
One onion, grated,
One green pepper, chopped fine,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.
Mix and then fill back into the whites of the eggs. Mould up very high and then roll in finely grated cheese and dust with paprika. Roll in wax-paper. Set in ice-box until ready to serve.
[pg 134]BAKED OMELET
Place in a bowl
Yolks of four eggs,
One cup of thick cream sauce,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of finely chopped parsley.
Beat to mix thoroughly and then cut and fold in the stiffly beaten whites of four eggs. Pour in a baking or casserole dish and bake in a moderate oven until firm in the centre. Garnish with strips of bacon and serve with cheese sauce.
To make cheese sauce: Place three tablespoons of grated cheese in a cup of cream sauce.
MORAVIAN OMELET
Soak one-half cup of sifted stale bread crumbs in one-half cup of milk, adding
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
One teaspoon of grated onion,
One tablespoon of finely minced parsley,
Three well-beaten eggs.
Mix thoroughly and then heat four tablespoons of shortening in a frying pan until smoking hot and then pour in the mixture. Reduce the heat and cook until set. Fold and turn and then roll. Turn on a hot platter. This amount will serve two persons.
[pg 135]CHEESE CUTLETS
Place in a saucepan
One and one-half cups of milk,
Nine level tablespoons of flour.
Stir to dissolve the flour and then bring to a boil. Cook for two minutes and then add
One-quarter pound of cheese, cut fine.
Stir until the cheese is melted and then remove from the fire and add
One small onion grated,
One teaspoon of paprika,
One and one-half teaspoons of salt.
Turn on a greased platter and set to cool. Mould. It takes about four hours to become firm enough to mould into cutlets. Mould into shape and then roll in flour and dip in beaten egg, then in fine crumbs and fry until golden brown in hot fat. Garnish with watercress.
COUNTRY CHEESE SANDWICHES
Place one cup of country or buttermilk cheese in a bowl and add
One-half cup of thick mayonnaise,
One onion, chopped very fine,
One green pepper, chopped very fine,
Two teaspoons of salt,
Two teaspoons of paprika,
One-half teaspoon mustard.
Mix thoroughly and then spread the rye bread with English butter, and then spread the filling between the slices of bread and cut into finger-width strips.
[pg 136]CHEESE SANDWICHES
Place in a bowl
One-half cup of grated cheese, and then add
One tablespoon of grated onion,
Two tablespoons of finely minced green peppers,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.
Mix thoroughly and then spread between the bread as prepared for bread and butter sandwiches.
A FEW POINTERS ABOUT VEGETABLES
Do not oversalt vegetables. Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content.
Add just sufficient boiling water to cover and then bring to a boil. Then cook slowly until tender. Do not cover the saucepan in which the vegetables are cooking. This condenses the steam which contains the volatile oils and thus darkens the vegetable.
PUREE OF PEAS
Rub one cup of cooked peas through a sieve and add
One cup of milk,
One-half cup of water,
One tablespoon of cornstarch,
One teaspoon of grated onions,
One teaspoon of finely chopped parsley.
Dissolve the starch in the water and add the balance of the ingredients to the pea puree. Bring to a boil and cook for five minutes. Season with salt and pepper and serve with croutons or toast, slices of bread cut in half-inch blocks.
[pg 137]PEA SOUFFLE
Place in a bowl
One cup of thick cream sauce,
and then rub
Four tablespoons of cooked peas through a sieve.
Now add
Five tablespoons of bread crumbs,
One teaspoon of grated onion,
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
Yolks of two eggs.
Beat to mix, then fold in the stiffly beaten whites of the two eggs. Pour into a greased baking dish and bake in a moderate oven until firm in the centre. Serve at once. This dish replaces meat.
PEA PUDDING
Put four tablespoons of peas through a sieve and then place in a bowl and add
One cup of thick cream sauce,
Four tablespoons of fine bread crumbs,
One well beaten egg,
One teaspoon of finely minced parsley,
One teaspoon of grated onions,
One-half teaspoon of paprika,
One-half teaspoon of salt.
Mix to blend, then pour in well-greased custard cups. Bake until firm in the centre. Serve in cups, or turn out on a slice of toast and cover with cream of hollandaise sauce.
Note.—Set the pudding in a pan containing warm water while baking.
[pg 138]BAKED DRIED CORN
Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with
One small onion, minced fine,
Two tablespoons of dried parsley,
One teaspoon of salt,
One-half teaspoon of white pepper.
Place in a casserole dish and cover with one and a half cups of cream sauce. Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon.
SQUASH
SQUASH AU GRATIN
Wash, pare and cut the squash into pieces, discarding the seeds. Steam until tender and then drain well and stand on the back of the range to dry. Now rub the pulp through a sieve. Measure and add to each cup of pulp
One well-beaten egg,
Two tablespoons of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of milk,
One tablespoon of finely minced parsley.
Pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes.
[pg 139]SQUASH CAKES
Wash and cut the squash into pieces and then cook until tender in boiling water, then drain and rub pulp through sieve. Now measure and place in a bowl
One cup of prepared squash,
One well-beaten egg,
One tablespoon of shortening,
One-half cup of milk,
One and one-half cups of flour,
Two tablespoons of baking powder,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of minced parsley.
Beat to mix and then bake as if for griddle cakes on a hot griddle. Serve with maple syrup.
SQUASH SOUFFLE
One cup of prepared squash pulp,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of melted butter,
Two teaspoons of salt,
One teaspoon of paprika,
One cup of very thick cream sauce,
Yolks of two eggs.
Beat to blend and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased individual custard cups and set in a pan of warm water. Bake slowly in a moderate oven until firm in the centre, usually about twenty minutes. Let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve.
[pg 140]SQUASH ITALIENNE
One and one-half cups of prepared squash pulp,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of finely minced parsley,
Two tablespoons of finely minced onions.
Mix thoroughly and then dice two ounces of salt pork. Brown the salt pork nicely and then drain off about one-half of the fat in the pan. Turn the squash mixture on the salt pork and heat and serve.
SQUASH PIE
Wash and then cut the squash into pieces and then boil until tender and drain; rub the pulp through sieve. Measure, and to each cup add
One cup of sugar,
Two tablespoons of melted butter,
Two well-beaten eggs,
One cup of milk,
One-half teaspoon of nutmeg.
Beat well to mix and then pour in a pie tin which has been lined with plain pastry. Sprinkle one-half cup of currants over the top and bake for one-half hour in a slow oven.
BAKED SQUASH
Cut a slice from the top of the squash and remove the seeds and the string fibre. Now add
One tablespoon of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Cover closely with a lid and then bake in a slow oven until the pulp is tender, usually about thirty minutes. Remove the lip and scoop out the pulp with a spoon, piling it into a hot vegetable dish, and garnish with finely chopped parsley and then serve.
[pg 141]SQUASH BISCUIT
Place in a bowl
Three and one-half cups of sifted flour,
One teaspoon of salt,
Five teaspoons of baking powder.
Sift to mix and then rub in five tablespoons of shortening and mix to a dough with one cup of prepared squash pulp. Work to a dough and blend evenly, then roll out on a slightly floured board three-quarters of an inch thick. Cut and brush the tops with milk and bake in a hot oven for fifteen minutes.
Squash may be used to replace potatoes when making bread. Add one cup of squash pulp to ginger-bread, or when making small cakes it will be found to be delicious when used this way.
OMELET IN TOMATO CASES
Select firm tomatoes and then cut a slice from the tops and with a spoon carefully remove the centres. Place the tomato in well-greased custard cups and then break in a bowl four eggs; then add
Four tablespoons of water,
One teaspoon of salt,
One-half teaspoon of pepper.
Beat to mix and then fill into the prepared tomato. Sprinkle one teaspoon of fine bread crumbs on top of each tomato and add
One teaspoon of butter,
Dash of paprika.
Set the custard cups in a baking pan and place in a hot oven and bake for twenty minutes. Turn on a slice of toast and cover with cream sauce.
[pg 142]BAKED TOMATOES, CHELSEA
Select firm tomatoes and cut a slice from the tops and scoop out the centres with a spoon. Now grease custard cups and place the tomatoes in the cups. Now shred very fine one ounce of dried beef. Divide into the four tomatoes. Break in a mixing bowl
Two eggs.
Then add
Three-quarters cup of milk,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One teaspoon of grated onion,
Two teaspoons of finely minced parsley.
Beat to mix and then chop fine the pulp from the tomatoes. Place one teaspoon of this pulp in each tomato.
TOMATOES, COUNTRY STYLE
Select smooth, firm tomatoes cut in half and then place in a deep dish. Cover with cracked ice and serve with the following dressing:
COUNTRY DRESSING
Place in a bowl
Three tablespoons of salad oil,
One tablespoon of vinegar,
One teaspoon of sugar,
One teaspoon of salt,
One-half teaspoon of white pepper,
One-quarter teaspoon of mustard.
Beat until creamy and then serve ice cold.
[pg 143]TOMATO FRITTERS
Select firm tomatoes and then cut in one-half inch slices. Dip in the prepared batter and then fry until golden brown. Serve with cream sauce.
How to prepare the batter: Place one egg in a bowl and add
One cup of water,
One teaspoon of salt,
One-half teaspoon of pepper.
Beat to mix and then add
Two tablespoons of grated onions,
One and one-half cups of flour,
Two teaspoons of baking powder.
Beat to a smooth batter and then dip the tomatoes into it. Fry quickly until golden brown.
SPINACH
Let us first begin with the washing of the spinach. Take your cleanser and scour out the sink and then scald it with boiling water. Now place a clean cloth over the drain and turn the spinach into the sink. Use plenty of lukewarm water to wash with. This is necessary to free these crinky little leaves from the sand and grit. Now rinse in plenty of cold water to crisp it. Shake the spinach dry and place in a deep saucepan and cover and then steam gently until tender. Do not add any water. In this manner the spinach is virtually cooked in its own juices. Now turn into a chopping bowl and chop fine and then rub through a coarse sieve and it is ready for use. You must prepare and cook the spinach early in the day, so that you will have time to properly prepare it, and then, when it is wanted, simply reheat it.
[pg 144]SPINACH A LA MODE
Prepare and cook the spinach as given above and then turn into a sieve and let drain, with a weight, for three hours. Now chop fine and then place one tablespoon of bacon or sausage fat in the frying pan and add
One small onion, minced very fine,
The prepared spinach.
Heat slowly until very hot and then season with salt and pepper. Lift to a hot platter and garnish with a slice of hard-boiled egg.
SPINACH PUDDING
Cook the spinach as directed in the above methods and then add
One cup of creamed sauce,
One tablespoon of grated onion,
One cup of fine bread crumbs,
One and one-half teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly and then pour into well-greased baking dish and bake in a hot oven for twenty minutes.
SUNSHINE SAUCE FOR VEGETABLES
Make a cream sauce, using
One and one-half cups of milk,
Seven tablespoons of flour.
Place in a saucepan and stir until dissolved, using a fork or wire whip. Bring to a boil. Cook slowly for five minutes and then add
One and one-half teaspoons of salt,
One teaspoon of white pepper,
Two tablespoons of grated onion,
Two well-beaten eggs.
Mix thoroughly and then serve with baked peppers.
[pg 145]SOUFFLE OF SPINACH
Cook the spinach as directed in the method and then place one cup of spinach in a bowl and add
Yolks of two eggs,
One cup of very thick cream sauce,
One tablespoon of grated onion,
Two teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly, and then carefully fold in the stiffly beaten whites of two eggs and then pour into well-greased baking dish. Bake in a moderate oven for twenty-five minutes and serve with cheese sauce in place of meat for luncheon.
SPINACH NESTS
Cook spinach as for spinach à la mode and then chop fine and mould into nests. Place on a slice of bread and then break an egg into each nest and cover with two tablespoons of well-seasoned cream sauce and one teaspoon of grated cheese. Place on a baking sheet in a moderate oven for twelve minutes and serve with cream sauce for luncheon in place of meat.
SPINACH WITH HOLLANDAISE SAUCE
Cook the spinach as given in the method and then when ready to serve, reheat and make the Hollandaise sauce as follows:
Five tablespoons of salad oil,
Three tablespoons of vinegar,
One tablespoon of water,
One teaspoon of grated onion,
One-half teaspoon of paprika.
Place in a small saucepan and bring to the boiling point, and then add the yolk of egg. Stir until thick and then add sufficient salt to taste. Pour over the spinach when ready to serve.
[pg 146]SPINACH BALLS
Prepare spinach as for spinach à la mode and then place in a bowl and add
One hard-boiled egg, chopped fine,
One tablespoon of grated onion,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One tablespoon of salad oil.
Mix thoroughly and then form into balls and dip in beaten egg, and then roll in fine bread crumbs and fry until golden brown in hot fat. Serve with lamb chops.
PUREE OF SPINACH ALSACE
Rub one-half cup of spinach through a sieve and then place in a bowl and add
One cup of thick brown gravy,
One teaspoon of grated onion,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of grated cheese,
One well-beaten egg,
Five tablespoons of fine bread crumbs.
Mix and then pour into custard cups. Bake in a moderate oven eighteen minutes. This will replace meat for luncheon. Cream sauce may be used instead of gravy.
SPINACH SALAD
Prepare the spinach as for spinach à la mode and then chop fine and place in a bowl, and add
One small onion, chopped fine,
One teaspoon of salt,
One-half teaspoon of paprika.
Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp lettuce leaves and serve with French dressing.
[pg 147]SPINACH A LA BOURGEOIS
To one-half cup of leftover spinach add
One tablespoon grated onion,
One cup of cream sauce,
One hard-boiled egg, chopped fine,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix and then place in a baking dish and sprinkle with grated cheese. Bake in a hot oven for eighteen minutes. Serve in place of meat for luncheon.
SPINACH—SCOTCH STYLE
Place in a bowl
One cup of prepared spinach,
Three-quarters cup of thick brown gravy,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.
Beat to thoroughly mix and then pour into well-greased baking dish and sprinkle two tablespoons of grated cheese and fine bread crumbs and then bake in a hot oven for twenty minutes.
HOW TO PREPARE A STOCK POT
Select a pot that has a close-fitting lid and keep it for this purpose. The usual proportion is a one-gallon pot for a family of six. You will require one pound of bones to every quart of water, and
One large onion,
One medium sized carrot,
One medium sized turnip,
One faggot of soup herbs,
Also one and one-half pounds lean meat
to every four quarts of water or less. Have the butcher crack the bones well and then rinse them under cold water and [pg 148]place in the pot, together with meat and the seasoning. Add the required amount of cold water and bring to a boil. Cook very slowly for three and one-half hours. Strain the liquid and discard the bones and vegetables. Set the liquid aside to cool and remove the cake of fat when it hardens. Now place the liquid in a saucepan and boil for twenty minutes. It may now be used for stock, soups, broths, gravies and sauces.
Cover the bones in the kettle with cold water again and add any leftover gravies, bits of meat, trimmings and bones that you may have on hand. Cook slowly on the back of the range for four hours, and then strain, and to two quarts of this stock add
One can of tomatoes,
One cupful of diced carrots,
One-half cup of diced onions,
One-half cup of barley,
One cupful of diced potatoes,
One-half cup of diced turnips,
One-quarter teaspoon of powdered thyme,
Two tablespoons of finely chopped parsley,
One tablespoon of dried celery leaves.
Cook slowly for one hour for a good vegetable soup. To give the soup body, add
Three-fourths cup of flour.
Dissolved in
One cup of cold water.
Cook ten minutes and then serve.
BEAN SOUP
Soak one pint of marrow-fat or soup beans over night. In the morning wash and place in soup kettle with two quarts of [pg 149]water, bring to a boil, turn in colander, and let drain and rinse under cold water. Return to soup kettle and add
Four quarts of water,
One faggot soup herbs,
One teaspoon thyme,
One cup finely chopped onions,
One carrot cut in tiny dice.
Cook slowly for four hours, now mince one-half pound of salt pork fine, place in frying pan and cook slowly until nice brown; add to the bean stock, mashing beans well. Serve.
Dried peas, lima beans, soy beans and lentil soup may be prepared in the same manner.
BOUILLON
Two and one-half pounds shin beef with bone,
One stock celery,
One carrot, sliced thin,
Two onions,
One clove,
One bay leaf,
One pound veal bones.
Remove bone and cut meat in small pieces, brown quickly in hot pan, place in soup kettle, and add vegetables cut in tiny dice and three quarts of cold water; bring slowly to a boil and cook slowly for three and one-half hours; strain through napkin, season and clarify white of egg and crushed egg shell.
To clarify: Set soup aside until cold, remove fat, return to stock pot, and add white of egg, crushed egg shell and one-half cup of cold water beaten together, then bring slowly to a boil, cook for five minutes and then add one-half cup of water—lift from stove, set aside to settle and strain through piece cheesecloth.
[pg 150]MOCK TURTLE SOUP
One calf's head.
Clean and thoroughly wash head, removing tongue and brains.
Place the head in stock pot, then add
Five quarts cold water,
Two carrots, cut in dices,
Three-quarter cup sliced onions,
One fagot soup herbs,
One-half teaspoon sweet marjoram,
One-half teaspoon thyme,
One-half cup celery leaves.
Bring to a boil and cook slowly until meat leaves the bones, lift head; cut part head in tiny dice, using about two cups of the meat; do not add to the mock turtle yet.
Now place in frying pan
One-half cup of shortening,
Three-quarters cup of flour.
Brown flour a deep mahogany brown—add part of the stock to blend into thick sauce—bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup. Now add
One tablespoon salt,
One teaspoon white pepper.
Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top; now return stock to kettle and clarify as for bouillon; to serve reheat, add the chopped calf's head meat as prepared, juice of one-half lemon, two slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine.
[pg 151]OXTAIL SOUP
Have butcher cut tail in pieces; soak ox-tail in warm water for one-half hour. Wash and wipe dry, now roll each joint in flour, place one-half cup of shortening in soup kettle, add the ox-tails and brown well, then add one-half cup flour, browning a deep mahogany brown; now add
Three quarts cold water,
One bunch soup herbs,
Four onions chopped fine,
One carrot cut in dice,
One teaspoon of thyme.
Cook slowly for three hours, season with pepper and salt and juice of one-half lemon.
MULLIGATAWNY SOUP
Place in a saucepan
Three pints of chicken stock,
One cup diced apples,
Four onions chopped fine,
One carrot cut in dice,
One clove,
One-half teaspoon of thyme.
Simmer slowly for one-half hour.
Now place in frying pan
Four tablespoons bacon fat,
One-half cup of flour,
One-half teaspoon curry powder.
Blend together, and then add one pint of cold water, and as soon as it is thoroughly blended turn into the soup; stir to prevent lumping and bring quickly to a boil; cook ten minutes; strain through cheesecloth; add juice one-half lemon and one-half cup of finely chopped chicken meat. Serve.
[pg 152]FRENCH PEA SOUP
Soak one cup of dried peas over night and then in the morning drain and place in a saucepan, adding
Two quarts of water.
Simmer gently until tender and then pass through a sieve and add
Two large onions, grated,
Two tablespoons of parsley, minced fine,
Six whole cloves,
One small bay leaf,
One-half cup of strained canned tomatoes.
Simmer slowly for thirty minutes and then serve with toasted strips of bread.
FAGGOT OF SOUP HERBS
Divide one leek into three parts and cut from the stem up. To this piece of leek add
Four branches of thyme,
Two branches of parsley,
One piece of carrot, cut in a strip three inches long,
Two branches of celery,
One small pepper pod.
Tie with a string and dry in a warm place. When dry put in a glass jar to be used as needed.
Many varieties of soups may be made from the plain stock with just a few minutes' work.
Clear tomato soup: To one quart of stock add one cupful of canned tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked vegetable may be added.
For clear soup: Add one teaspoon of kitchen bouquet and any desired vegetables to each quart of stock. When making [pg 153]cream soups, if you will add one cupful of prepared stock to each cup of milk, your soup will have a delicious flavor.
Stock may be made, filled into sterilized jars and then the rubber and lid adjusted; the soup may then be processed for three hours in a hot-water bath. Remove from the bath, fasten the lids securely, and then test for leaks and store in a dry cool place. Where there is a fire kept in the kitchen, it will not add to the costs to can soups, stocks, etc., for future use.
PEPPER POT
Place in a saucepan
Two calves' feet, cut in pieces,
One pound cooked honeycomb tripe, cut in small blocks,
One cup of finely chopped onions,
One bunch of soup herbs,
One teaspoon of sweet marjoram,
Two whole cloves,
Two whole allspice,
Four quarts of water.
Bring to a boil and cook slowly for three hours. Remove the calves' feet, remove meat from the fat, chop meat fine and return to soup, then add three cups of finely diced potatoes and tiny dumplings made as follows:
Place in a mixing bowl
One cup of flour,
One-half teaspoon of salt,
One-half teaspoon of pepper,
One-half teaspoon of thyme,
One tablespoon of finely minced parsley,
One teaspoon of baking powder,
Four tablespoons of water.
Mix to a dough and then work well to blend. Make into small balls the size of a large pea. Drop into the pepper pot and cook for fifteen minutes. Season with salt and pepper and then serve.
[pg 154]FRUIT SOUP
The French, Swiss and Danish housewives serve during the summer a delicious fruit soup. In Normandy, during apple-blossom time, the petals of the fruit are picked as they fall and are used for fruit soup, blossom jelly and perfume and distilled water.
HOW TO MAKE THIS SOUP
You may use any fruit desired; wash to thoroughly cleanse, and to each pint of crushed fruit allow three pints of water. The fruit must be packed solidly. Place in a kettle and cook until the fruit is soft and then rub through a fine sieve. Now measure and add
One-half cup of sugar,
Three tablespoons of cornstarch, dissolved in
Four tablespoons of cold water to each pint
of the fruit puree. Bring to boil and cook five minutes. Remove from the fire and add yolk of one egg. Beat very hard and then fold in stiffly beaten white of egg; season slightly with nutmeg, chill and serve.
Strawberries, blackberries, raspberries, huckleberries, cherries, grapes, currants, apples, peaches, pears, oranges, lemon and quinces may be used for these soups. They are delicious when served ice cold on a hot day.
MEATS
Use oven for baking and boiling and then cook your meats in the old-fashioned English way by direct contact with the flame. This means that you must first place one quart of water and one tablespoon of salt in the broiler pan of the gas range; then place in the roast, steak or chops, upon the broiler; turn [pg 155]every few minutes. The roast must be placed farther from the flame to prevent burning. A good rule for this is to keep roasting meat four inches from the flame, steaks and chops two and one-half inches and fish three inches.
The placing of water in the broiler pan prevents fat from catching fire. This liquid may be allowed to cool and then the fat may be removed and clarified and used for other purposes. Baste roast with one pint of boiling water while cooking.
ROASTING AND BAKING MEATS
Roasting or grilling is done before open fire, the meat being turned frequently, so that all sides may be cooked alike. The meat is basted with its own fat. This method of cooking meat is used daily in Europe, but not much used in this country.
When a piece of meat is large it is roasted. Meat cooked in an oven by radiated heat is frequently called in this country "roasting." It is well known and needs little description. When baking meat always use a wire rack to lift the meat from the bottom of the pan. This will insure even cooking.
Use the broiling oven in the gas range for roasting, placing rack sufficiently low. Have the oven hot enough to brown the meat quickly, then reduce the heat so that it will cook evenly; turn the roast three times during this process.
Allow one-half an hour after placing meat in the oven before counting time. This is necessary so that the meat may reach the required temperature to start cooking.
To bake (oven roast) use same process, using regular oven.
Start counting time after meat is one-half hour in oven and allow twelve minutes to the pound for very rare, fifteen minutes for rare, eighteen minutes for medium and twenty for well done.
Baste the meat with the liquid in the pan every fifteen minutes. Do not add seasoning to the meat while cooking. It [pg 156]is a well-known fact that salt will cause the juices and flavoring of the meat to dissolve and therefore become lost. Season steaks and chops just before serving. Season roasts five minutes before removing from the oven. Always make the gravy after removing the meat from the pan.
Note.—Never dish meat on a cold platter. The contact of a cold dish with the hot meat will injure its delicate aroma.
In many portions of France and England chops and steaks are served upon platters set over a bowl of hot water or a special fuel that can be burned in a container that holds the platter. When serving a large steak always have a cover of metal or another hot dish turned over the meat to prevent it chilling.
CORRECT METHOD OF BOILING MEAT
Place the meat in a saucepan of boiling water and then keep the water boiling rapidly for five minutes after the meat is added. Then place the saucepan in a position where it will cook just below the boiling point for the required length of time. Constant and rapid boiling will cause the albumen in the meat to harden; therefore, no amount of cooking afterward will soften the fibre. It will only cause the meat to fall apart without being tender.
It is important to keep the saucepan closely covered. This will prevent the delicate aroma from evaporating.
Braising: Meat is placed in a hot saucepan and turned quickly and frequently. It is cooked in its own juices in a closely covered saucepan.
Steaming: Cooking meat by placing in steam bath or steamer.
Grilling: Cooking meat over a hot fire on a grill made for the purpose.
Broiling: A very hot fire is necessary for this mode of cooking meat. Only the choicest, tenderest, and most delicate cuts are suitable for cooking by this method. The strong heat [pg 157]instantly coagulates the albumen by searing it, thus retaining all its juices and flavor. That this method may be successful it is very necessary that the meat be turned every few minutes. This also insures it being cooked evenly.
Pan Broiling: This is another method of cooking the fine cuts of meat when it is not possible to broil them. Broiled meat is more healthful and also less wasteful than any other form of cooked meat.
TO PAN BROIL
Heat an iron frying pan red hot, then place in it the meat. Turn it constantly.
TIME FOR ROASTING MEAT IN GAS BROILER
Beef, eighteen minutes to the pound.
Lamb and mutton, twenty-one minutes to the pound.
Veal, twenty-five minutes to the pound.
Chicken or duck, eighteen minutes to the pound without filling and twenty-five minutes to the pound with filling.
Fish, fifteen minutes to the pound.
Au gratin dishes, meat pie and various vegetables may be cooked at the same time.
PORK
Pork should be sweet-smelling—the fat clear white and flesh good pinkish color. Loin for chops, crown roast.
BOILED PORK
Plunge pork in boiling water and cook, allowing twenty-five minutes to the pound.
[pg 158]TO ROAST LOIN
Wipe with damp cloth, pat in plenty of flour, place in a roasting pan, place in hot oven for thirty minutes. Now reduce heat to moderate and roast, allowing thirty minutes to the pound; baste with boiling water after meat is in oven one-half hour.
Fresh ham and shoulder may be roasted in same manner.
SPANISH KIDNEY STEW
Cut three pork kidneys in one-inch pieces, rejecting the tubes and fat, and then soak in warm water and one tablespoon of lemon juice for one hour. Drain, and then parboil and drain and blanch under cold water. Now return to saucepan and add just sufficient boiling water to cover. Cook until tender, and then add
One-half cupful of chopped onions,
Two red or green peppers, chopped fine,
One cupful of tomatoes,
One-half cup of cornstarch dissolved in
One-half cup of cold water.
Bring to boiling point and then add
One cupful of cooked beans,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
One-quarter teaspoon of thyme.
Heat to the boiling point and then serve.
BRAISED SWEETBREADS
Prepare sweetbreads as directed on Page 164 and then remove the tubes and fat and cut into slices. Place two tablespoons of butter in a saucepan and add the sweetbreads and one tablespoon of grated onions, one cup of mushrooms, toss gently until nicely browned and then lift on squares of toast and cover with supreme sauce.
[pg 159]SAUSAGE CAKES
One-quarter pound of pork sausage,
One-half pound of hamburg steak,
Four onions, minced fine,
Three-quarters cup of prepared bread,
Two teaspoonfuls of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley.
Mix to thoroughly blend and then form into round sausages. Roll in flour and brown quickly, and then add
One-half cup of boiling water,
One cup of canned tomatoes.
Bring to the boiling point and cook for five minutes. Serve, lift the sausages on fried mush.
To prepare the bread: Soak stale bread in cold water until soft and then press very dry. Measure and then rub through a fine sieve to remove the lumps. All the above may be cooked in the fireless cooker or in casserole dishes.
MUTTON
Mutton is the dressed carcass of the full-grown sheep and is usually prime in animals from three to five years old. If any older than this it lacks flavor and is tough.
The cuts of mutton and of lamb are the same, namely: The meat is divided into fore and hind quarters and then cut into the neck, shoulder, rack, breast, loin and leg.
The shoulder and leg are used for roasting and may be boned and then filled and rolled. For choice rack, cut to the tenth rib as for the chops. Three ribs and the neck for stewing, meat pies, goulashes, etc. The loin for chops.
The French and English have methods of cutting and cooking mutton and lamb that made these cuts delicious.
[pg 160]CHOPS
French chops: Cut two ribs thick from the rack. English chops: Cut two inches thick from the loin, including the kidney.
TO COOK
Trim the chops free from excess fat and then baste with the juice of one lemon. Place in a broiler and cook for ten minutes, turning them frequently.
ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS
One tablespoon of Worcestershire sauce,
Two tablespoons of salad oil,
One teaspoon of mustard,
One-half teaspoon of salt,
One-half teaspoon of paprika,
Juice of one-half lemon.
Blend well together and then spread lightly on both sides of the cooked chops. Serve on a hot platter without gravy, with spiced grape or currant jelly.
ROAST MUTTON
Trim to remove the excess fat and then dust with flour. Place on the rack in the baking pan. Place in a hot oven to brown for thirty minutes. Baste every ten minutes with boiling water. Cook the meat for eighteen minutes to the pound, not counting the first half hour in which the meat starts to cook. Drain off the fat before making the gravy.
Mutton and lamb chops may be used for frying purposes. It can be blended with equal amounts of ham, bacon, pork or beef fat. Save every bit of fat and use it for making soap. This fat makes a fine soft soap for scouring and cleaning.
[pg 161]CURRY OF MUTTON
Have the butcher cut the neck of mutton into cutlets and then wipe with a damp cloth and place in a saucepan, together with
Two medium sized onions,
One carrot, cut in dice.
Gently brown the meat before adding any water. When meat is browned add
Two cups of boiling water.
Cook until tender and then season and thicken the gravy slightly with cornstarch. Now add
One-half teaspoon of curry powder.
To serve, place a border of cooked noodles around the edge of a large platter and then lift the mutton curry in the centre and garnish with finely chopped parsley.
GOULASH
This is a characteristic dish of the Balkan states. It is made by cutting one-half pound of lean beef (shin) into one-inch thick blocks and three-quarters of a pound of veal cut into small pieces. Roll the meat in flour and then place in a stewing pan. Cover with boiling water and cover closely. Cook the meat until it is tender. Remove the lid and boil the liquid quickly to reduce. Now add:
One-half cup of thick sour cream,
One tablespoon of paprika,
Three tablespoons of grated onion,
Two tablespoons of finely minced parsley,
Two teaspoons of salt.
Bring to a boil and then simmer for ten minutes. Serve with fried noodles.
[pg 162]SWEETBREAD PATTIES
To make the patty shells place in a bowl two cups of flour and then add
One teaspoon of salt,
Five teaspoons of baking powder.
Rub between the hands to mix and run into the prepared flour
One-half cup of shortening.
Mix to a dough with a scant two-thirds cup of ice-cold water. Turn on a floured moulding board and either roll or pat out one and one-quarter inch thick. Cut as for biscuits, using a water glass to cut with. The biscuit cutter will not permit cutting with this thickness of dough. Now use small cutter and cut out the centre, leaving about one-half inch thickness at the bottom and a wall one-half inch thick around the patty shell. Place on a baking sheet and bake in a hot oven for eighteen minutes. Then fill with braised sweetbreads.
BRAISED OXTAILS WITH BAKED DRIED PEAS
Soak one and one-half cups of dried peas over night and then in the morning parboil. Place in a baking dish, together with
One-half cup of chopped onions,
Two green peppers, chopped fine,
Two prepared oxtails,
One cupful of tomatoes,
Two teaspoons of salt,
One-half teaspoon of pepper,
and sufficient water to cover. Bake in a moderate oven for three hours.
To prepare the ox-tails have the butcher cut the tails in two-inch pieces and then soak for two hours in lukewarm water. Wash well and parboil for fifteen minutes.
[pg 163]CHILI OF BEEF
Cut one pound of flank steak in one-inch blocks and then roll in flour and brown quickly in hot fat. Now add
Six onions, chopped fine,
Three red pimentoes, chopped fine,
One cup of tomatoes,
One cup of water.
Cook slowly until meat is tender and then season with
Two teaspoons of salt,
One teaspoon of paprika,
and add one cup of cooked beans. Heat to boiling point and then serve.
SWEETBREADS POLASKA
Select medium-sized sweetbreads, place the sweetbreads in cold water to soak, adding one teaspoon of lemon juice; soak for two hours and then wash and pat dry. Remove the tubes and fatty particles and then place in a saucepan. Cover with boiling water and cook for twenty minutes. Blanch under cold running water and let cool. Pat dry and then place in icebox until needed.
Prepare one pint of cream sauce as follows: Place one pint of milk in a saucepan and add six tablespoons of flour. Stir with a wire spoon or fork to dissolve the flour, then place on the stove and bring to a boil. Now add
One level tablespoon of salt.
One level teaspoon of paprika,
Two tablespoons of lemon juice,
One teaspoon of grated rind of lemon,
One-half teaspoon of mustard,
One well-beaten egg.
Beat to thoroughly mix; then add
One cup of cooked peas,
One tablespoon of grated onion,
The prepared sweetbreads, cut into three-quarter inch pieces.
Mix thoroughly and then fill into the patty shells. Sprinkle the top with fine bread crumbs; place and bake in a moderate oven for twenty-five minutes. Now while the patties are heating, peel and wash one-quarter pound of mushrooms, using the stem and button. Parboil and then drain. Pan for four minutes in a little butter and then serve as a garnish with the patties.
CREOLE BEEF
Have the butcher cut two pounds of shin beef, leaving the bone in. Wipe it with a damp cloth and then pat into the meat one-half cupful of flour. Melt five tablespoons of shortening [pg 165]in a deep saucepan, and when hot put in the meat. Brown quickly and then turn on the other side. When both sides are browned add
Two cups of boiling water,
One cup of chopped onions,
Two carrots cut in dice,
One cup of canned tomatoes.
Bring quickly to a boil and cover closely and cook very slowly until tender, usually about two hours. Season and then it is ready to serve; or the pot may be placed in a slow oven for three hours.
SHELL FISH
Shellfish includes crabs, both hard and soft shell, lobsters, shrimp, terrapin, green turtle, snapper, etc.
All shellfish must be actively alive before cooking. This is the essential point and will prevent ptomaine poisoning. Never cook shellfish if they are dead. Remember, they are deadly.
Place a boiler of water on the stove and bring to a boil. Add one tablespoon of red pepper and one cup of vinegar. To cook lobster, shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes for the medium size, fifteen minutes for the small and thirty minutes for the large ones.
When cooked, remove from the water and place under cold water. Let cool. Place on the ice until needed.
To clean crabs break off the claws and then save the two large ones. Then remove the apron pieces of the shell, like a plate under the eyes. Break the shell apart and remove the spongy fingers, sandbag and eggs, if any. Wash well. You now have white oval-shaped pieces of crab meat, that must be picked from its cells. Split with a silver knife and use an oyster fork to pick out the meat. This can be used for au gratin, à la King, ravigotte, deviled crabs, salads, croquettes and crab cakes.
[pg 166]CRAB MEAT
The crab must be actively alive before cooking. To cook place a large boiler of water on the fire and bring to a boil; add to it
One-half cup of vinegar,
One teaspoon of cayenne pepper.
Then add the crabs and cover closely and boil for twenty minutes. Count time when water boils after adding crabs.
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