3 quarts green tomatoes2 quarts vinegar3 quarts ripe tomatoes1 quart sugar2 red peppers1 teaspoon cinnamon3 onions½ teaspoon clove½ cup salt4 tablespoons white mustard seed
Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.
12 ripe tomatoes¼ teaspoon pepper1 onion1 cup vinegar3 green peppers1 teaspoon ground clove2 tablespoons sugar1 teaspoon ground cinnamon1½ tablespoons salt2 teaspoons mustard1 teaspoon paprika
Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings;simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce.
1 peck ripe tomatoes½ cup whole mixed spices3 onions1 clove of garlic½ cup salt1/3 cup dry mustard2 teaspoons cayenne1 quart vinegar2 tablespoons paprika1 cup brown sugar
Wipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and mustard in double cheesecloth, add to tomatoes, and cook rapidly until mixture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate. Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin.
Wash thoroughly, count, and for every hundred cucumbers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain. Fill quart preserve jars with cucumbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed.
6 green peppers1 quart vinegar6 red peppers1 cup brown sugar6 onions2 tablespoons salt1 small white cabbage2 tablespoons mustard seed
Remove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars.
Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnishing as a substitute for capers.
2 eggs1½ teaspoons instantaneous coffee2½ tablespoons sugar3 cups milkFew grains salt
Beat the eggs until light; add the other ingredients, and strain into glasses. Serve very cold. (This recipe fills four tumblers.)
Pick over and wash grapes, barely cover with water, and cook until soft and white; drain through cheesecloth, and to each quart of juice add one cup each of water and sugar; bring to boiling point, skim, bottle, and cork tightly. When cold, dip corks into melted paraffin.
1 egg¼ cup milk1/3 cup grape juiceNutmeg1 teaspoon powdered sugar
Beat egg until very light, add grape juice and sugar, and beat again, add milk, beat well, pour into a glass, and dust with nutmeg.
1¼ cups sugar2 teaspoons Jamaica ginger1 quart boiling water½ cup orange juiceGrated rind 1 lemon1/3 cup lemon juice
Boil sugar and water with the lemon rind for ten minutes; when cool, add ginger and fruit juice, and strain over cracked ice.
½ cup mint leaves1 cup boiling water1¼ cups sugar2 pints ginger aleJuice of 3 lemons1 pint grape juice
Pour boiling water over mint leaves, sugar, and grated rind of one lemon, and let stand until cool; strain into a punch bowl containing ice, add ginger ale, grape juice, and strained lemon juice; garnish with sprigs of mint.
¾ cup sugar4 sprigs mint1 cup water1 pint ginger aleJuice of 3 lemons
Boil sugar and water ten minutes, and cool; add strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, add julep, and garnish with a sprig of mint.
1 cup sugar1 cup mint leaves6 cups waterJuice of 3 lemons
Boil sugar and water twenty minutes; add mint, and let stand until cold; add lemon juice, and strain into glasses half filled with cracked ice. Garnish with sprigs of mint.
Tea should be made from freshly drawn, freshly boiled water, poured over the dry tea, which has been put into a clean, scalded teapot. Cover with a cozy or stand on back of range for three or four minutes. Allow from a half to a full teaspoon of tea to each cup, according to the variety used. The finer varieties made from the first pickings require less than the coarser kinds. Be sure that tea does not boil. Serve with sugar, cream, lemon, cloves, mints, ginger, or bits of candied fruit.
Fill a large glass two-thirds full with cracked ice, add two thin slices of lemon with seeds removed, two teaspoons of powdered sugar, and fill with freshly made hot tea. One or two mint leaves may be added.
½ cup pulverized coffee4 cups boiling water
Put coffee into bag or filter, add boiling water gradually; pour through a second time, or even a third time if liked strong. Do not boil. Serve with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in the sun if possible; renew bag often.
½ cup pulverized coffee2 cups boiling water
Put coffee into a filter coffee pot, add boiling water, and filter three times. Serve very hot.
To recipe for After-dinner Coffee (see No. 30) add one and a half cups of hot milk.
4 teaspoons cocoa2 cups boiling water2 tablespoons sugar2 cups hot milk1/8 teaspoon salt
Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add hot milk, and beat with egg beater until frothy.
1½ squares chocolate2 cups boiling water¼ cup sugar2 cups hot milk1/8 teaspoon salt
Melt chocolate in a saucepan over hot water; add sugar, salt, and boiling water; stir well, and boil five minutes; add hot milk, and beat with egg beater until frothy. Evaporated milk makes excellent chocolate or cocoa. For marshmallow chocolate put two marshmallows in each cup and pour hot chocolate over them.
When fresh asparagus is served as a vegetable, cook the tough ends in the same water, which should be lightly salted. Press through a sieve, add the water, and for each three cups add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Add pepper, and salt if necessary.
1 cup black beans¼ teaspoon mustard1 quart cold water1 tablespoon bacon fat1 slice bacon1 tablespoon flour½ onion1 hard-cooked egg1 teaspoon saltLemon slices½ teaspoon paprika
Soak beans over night in cold water; drain; add one quart of water, bacon, and onion, and cook three hours or until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used salt should be omitted.
2 cups cold baked beans2 tablespoons flour1½ cups tomatoes½ teaspoon salt2 slices onion1/8 teaspoon pepper4 cups cold water1 tablespoon tomato ketchup1 tablespoon butter
Simmer beans, tomatoes, onion, and water for half an hour, and press through a sieve; thicken with butter and flour blended together; add seasonings, and serve with fried croutons.
Follow recipe for Purée of Black Beans (see No. 35), using red kidney beans in place of black beans.
1 cup lima beans1 cup milk6 cups cold water1 teaspoon salt½ onion sliced1 teaspoon Worcestershire sauce½ carrot sliced1 tablespoon bacon fat½ bay leaf2 tablespoons flour
Soak beans over night; drain; add cold water, onion, carrot, and bay leaf, and simmer an hour and a half or until beans are soft; press through a sieve, add milk and seasonings, and thicken with bacon fat and flour blended together. Serve with croutons.
To three cups of the water in which cauliflower has been cooked add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and twotablespoons of flour blended together. Season with cayenne, and salt if necessary. Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers.
1 cup celery tops1/8 teaspoon pepper½ cup chopped celery3½ cups boiling water2 slices onion1½ cups hot milk¼ cup rice½ tablespoon butter1½ teaspoons salt
Cook celery, onion, rice, seasonings, and boiling water for half an hour; press through a sieve; add hot milk and butter, and serve with crisp crackers.
1 can corn1 teaspoon salt½ onion¼ teaspoon paprika2 cups boiling water1 tablespoon butter2 cups hot milk2 tablespoons flour
Chop corn and onion, add water, and simmer twenty minutes; press through a sieve, forcing through all the corn possible; add milk and seasonings, and thicken with butter and flour blended together.
2 cups milk2 tablespoons flour2 cups boiling water½ cup grated cheese1 onion sliced1 egg well beaten½ bay leaf1 teaspoon salt1 tablespoon butterDash of cayenne
Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk with butter andflour cooked together; add cheese, egg, and seasonings, and stir until cheese melts.
3 pearsJuice of ½ lemon3 apples1/8 teaspoon cinnamon4 cups boiling water3 tablespoons honey or sugar1 tablespoon granulated tapioca
Chop fruit, add water, cook until tender, and press through a sieve; add tapioca, and cook until clear; add lemon juice, cinnamon, and honey. Serve hot or cold with toast sticks.
¾ cup cooked oatmeal2 cups hot milk½ onion sliced1 teaspoon salt2 cloves1/8 teaspoon celery salt½ bay leaf1/8 teaspoon pepper2 cups boiling water½ tablespoon butter
Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons.
3 potatoes sliced¼ teaspoon pepper¼ cup celery tops2 cups hot milk½ onion1 tablespoon butter2 cups boiling water2 tablespoons flour1¼ teaspoons salt
Cook potatoes, celery, onion, and water twenty minutes; press through a sieve; add seasonings and hot milk, and thicken with butter and flour blended together.
1 can peas1/8 teaspoon pepper1 slice onion2 cups boiling waterBit of bay leaf2 cups hot milkSprig of parsley1 tablespoon butter1 teaspoon sugar2 tablespoons flour1¼ teaspoons salt
Rinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving.
½ cup split peas1/8 teaspoon pepper4 cups water or ham stock1 tablespoon bacon fat2 slices onion1 tablespoon flour1 cup hot milk
Soak peas over night in cold water, and drain; add water or stock, and onion, and simmer about three hours or until peas are soft; press through a sieve; add milk and pepper, and thicken with bacon fat and flour blended together. Serve with croutons. If water is used in place of stock, add two slices of bacon and one and a quarter teaspoons of salt.
1 can tomatoes1 tablespoon sugar½ onion2 cups boiling water½ bay leaf1/8 teaspoon soda3 cloves2 tablespoons bacon fat1 teaspoon salt2 tablespoons flour¼ teaspoon paprika½ cup cooked rice
Simmer tomatoes, seasonings, and water half an hour;press through a sieve, and add soda; melt bacon fat, and cook with flour until brown; add to soup, and stir until smooth; add rice, and serve.
2 cups tomatoes1 teaspoon sugar1 slice onion1½ teaspoons saltBit of bay leaf1/8 teaspoon pepper2 cloves3 cups hot milk1 cup boiling water2 tablespoons butter¼ teaspoon soda3 tablespoons flour
Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve; add soda, sugar, salt, and pepper; thicken milk with butter and flour blended together, and add to tomato just before serving. Serve with croutons.
1 can tomatoes½ bay leaf2 cups water1½ teaspoons salt½ cup onionDash of cayenne½ cup carrot1 teaspoon sugar1 cup celery tops2 tablespoons tomato ketchup6 cloves
Simmer all ingredients except tomato ketchup for half an hour, strain through double cheesecloth, add ketchup, and serve either very hot or very cold. The tomato pulp should be pressed through a sieve and used for flavoring other soups or sauces.
½ can tomatoes1 teaspoon salt3 cups hot water1 teaspoon sugar2 slices onion1/8 teaspoon soda¼ bay leaf1/8 teaspoon pepper3 cloves1 teaspoon butter½ cup rolled oats
Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add oatmeal gradually, and cook for forty-five minutes; press through a sieve; add seasonings and butter, and serve with croutons.
1½ cups stewed and strained tomatoes¼ teaspoon paprika½ cup peanut butter2½ cups boiling water¾ teaspoon salt
Add tomatoes gradually to peanut butter, and when smooth add seasonings and water; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be substituted for the water; if so, use less salt.
2 potatoes1 tablespoon butter1 white turnip2 tablespoons flour¼ cup celery tops1½ teaspoons salt2 slices onion1/8 teaspoon pepper2½ cups boiling water2 tablespoons tomato ketchup1½ cups hot milk
Pare and slice potatoes and turnip, add celery tops, onion, and boiling water, cook half an hour, and press through a sieve; add hot milk, thicken with butter and flour blended together, season, and serve with croutons.
½ cup leeks1 cup half-inch potato cubes½ cup carrots1 cup hot milk1 cup cabbage1 teaspoon salt2 tablespoons beef drippings¼ teaspoon pepper3 cups boiling water1 tablespoon chopped parsley
Cut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and potatoes, and cook twenty minutes, or until vegetables are tender; add milk and seasonings, and serve with croutons.
3 cups chicken stockSalt1 slice onion1/8 teaspoon pepper¼ cup celery tops2 tablespoons chicken fat or butter1 cup hot milk3 tablespoons flour
Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops.
1 quart chicken stock1 cup tomatoes1 tablespoon grated onion½ can okra1/8 teaspoon celery salt2 tablespoons rice½ green pepper chopped
Heat stock to boiling point, add other ingredients, and simmer half an hour or until rice is tender. Add salt if necessary. Ham stock in place of chicken stock makes an excellent soup.
1 pint clams1/8 teaspoon pepper1 cup water2 cups hot milk1 slice onion1 tablespoon butter1/8 teaspoon soda2 tablespoons flour¼ teaspoon celery salt1 teaspoon chopped parsley1 teaspoon salt
Remove necks and gills from clams, and chop fine; simmer with the soft part of clams, water, and onion for fifteen minutes; add soda and seasonings; thicken the milk with the butter and flour cooked together; add to clams, sprinkle with parsley, and serve at once.
1 pint clams¼ teaspoon celery salt2 cups cold waterDash of cayenne¾ teaspoon salt
Chop clams, add cold water, and simmer fifteen minutes; add seasonings, and strain through double cheesecloth. Serve in cups with or without whipped cream; or pour over the stiffly beaten white of one egg.
¼ cup chopped carrot1 quart boiling water¼ cup chopped onion1 teaspoon beef extract¼ cup chopped turnip1 teaspoon salt2 clovesDash of cayenneSmall bit bay leafFew drops kitchen bouquet
Cook vegetables, cloves, bay leaf, and water for half an hour, and strain through double cheesecloth. Add extract, salt, cayenne, and kitchen bouquet. Four bouillon cubes may be used in place of extract, and the salt, cayenne, and bouquet omitted.
2 tablespoons onion¼ teaspoon salt2 tablespoons carrot4 cups boiling water2 tablespoons white turnip3 bouillon cubes
Cut vegetables into fine shreds an inch long, add salt and boiling water, and cook until tender; add bouillon cubes, and salt if necessary. Two tablespoons of tomato ketchup may be added.
2 pounds knuckle of veal1/8 teaspoon pepper½ pound liver2 tablespoons beef drippings1 onion4 tablespoons flour1 carrot1 teaspoon sugar½ bay leaf1 tablespoon vinegar½ cup celery tops¼ teaspoon kitchen bouquet2 quarts water1 hard-cooked egg2 teaspoons salt
Wash meat, add vegetables cut fine, and boiling water, and cook slowly for four hours; remove meat, strain stock, remove fat, and add salt and pepper; cook drippings, flour, and sugar together until brown; add to stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half cup each of liver and veal cut in small pieces. Serve a slice of egg in each plate. The left-over meat may be used for hash, croquettes, etc.
¼ pound mushrooms1/8 teaspoon pepper3 cups stockSalt1 slice onion2 tablespoons butter1 cup hot milk4 tablespoons flour
Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve,reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits, and add to soup.
1 slice bacon2 cups hot milk3 onions sliced1 teaspoon salt½ green pepper chopped fineDash of cayenne1 sprig parsley1 tablespoon bacon fat1 clove2 tablespoons flour2 cups boiling water2 tablespoons grated cheese
Cut bacon in small pieces and cook with onions and green pepper five minutes; add parsley, clove, and boiling water; simmer half an hour, and press through a sieve; add milk and seasonings, and thicken with bacon fat and flour blended together; add cheese just before serving.
1 quart oysters¼ teaspoon paprika1 quart milk2 tablespoons butter1½ teaspoons salt
Pick over oysters to remove bits of shell, and cook in their own liquor until plump, skimming when necessary; scald milk, add seasonings and butter, and mix with oysters. Serve with oyster crackers.
1 cup chopped celery tops1 pint small oysters1 slice onion1 teaspoon salt½ bay leaf¼ teaspoon paprika3 cups boiling waterWhite of 1 egg
Simmer celery, onion, bay leaf, and water for fifteen minutes; add oysters finely chopped, and simmer tenminutes; strain through double cheesecloth; season with salt and paprika, and pour over the stiffly beaten white of egg. Serve in cups. Or serve without the egg, put a spoonful of whipped cream in each cup, and sprinkle with paprika.
1 small can salmon1 tablespoon butter2 cups water2 tablespoons flour1 slice onion1 teaspoon saltBit of bay leaf1/8 teaspoon pepper2 cups hot milk
Separate salmon into flakes, add water, onion, and bay leaf; simmer for fifteen minutes, and remove onion and bay leaf; scald milk, thicken with butter and flour blended together; add seasonings, and mix with salmon. Serve with oyster crackers.
Use the liquid in which any meat has been cooked. Season well with vegetables; if brown stock is wanted, add a small amount of kitchen bouquet or caramel, and a little beef or vegetable extract. (See suggestions for the Stock Pot, page 4.)
2 cups tomato1¼ teaspoons salt3 cups hot water¼ teaspoon pepper1 slice onion1 teaspoon sugar½ bay leaf2 cubes beef extract4 cloves2 tablespoons granulated tapioca
Mix the tomato and seasonings with the hot water; simmer for fifteen minutes, and rub through a sieve; add beef extract and tapioca, and cook fifteen minutes. Serve with croutons.
2 tablespoons grated carrot¼ teaspoon paprika1 tablespoon grated onion1 teaspoon chopped parsley2 cups boiling water½ teaspoon Worcestershire sauce2 cups hot milk1 cup tuna fish¼ cup sifted crumbs½ tablespoon butter1 teaspoon salt
Cook vegetables, water, and milk in the double boiler for twenty minutes; add crumbs, seasonings, tuna fish separated into flakes, and butter; cook five minutes.
2 pounds shoulder trimmings3 potatoes sliced2 quarts boiling water1 cup tomatoes1 onion2½ teaspoons salt1 carrot1/8 teaspoon pepper1 white turnip1/3 cup flour
Cut beef in pieces for serving, add water, and simmer two hours; put onion, carrot, and turnip through the food chopper, using coarse cutter, and add to meat; add potatoes, tomatoes, and seasonings, and cook forty-five minutes; thicken with flour mixed to a paste with cold water. Serve with Dumplings (see No. 72).
2 pounds forequarter lamb1 carrot2 quarts boiling water1 small white turnip2 teaspoons salt4 potatoes1/8 teaspoon pepper4 tablespoons flour1 onion
Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt andpepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings (see No. 72), cover, and cook twelve minutes.
1 cup flour2 teaspoons baking powder¼ teaspoon salt½ cup milk or water
Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook twelve minutes.
1 quart lamb stock1/8 teaspoon pepper½ cup tomato1/3 cup spaghetti1 tablespoon chopped onion1 cup bits of lamb1 tablespoon chopped carrot
Remove fat from stock; add vegetables, pepper, and (if necessary) salt; heat to boiling point, add spaghetti, and cook half an hour. Add meat just before serving.