3 medium-sized baked sweet potatoes1 tablespoon butter½ teaspoon salt¼ cup milk1/8 teaspoon pepperPowdered sugar
Cut baked potatoes in halves lengthwise; mash potatoes, add salt, pepper, butter, and milk, and beat well; fill potato shells lightly, sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced marshmallows may be used instead of sugar.
Cut off the tops of a bunch of salsify; scrape, cut in quarter-inch slices, and keep white by putting in cold water with a tablespoon of vinegar in it until ready to cook; drain; cook in boiling salted water about twenty-five minutes, or until tender; drain, and mix with one cup of White Sauce (see No. 207).
Pick over spinach, and wash well in several waters; put in kettle without water, cover, and cook about half an hour, or until tender; chop fine and season with salt, pepper, and butter. A thin slice of fat salt pork or a tablespoon of bacon fat may be cooked with spinach if preferred. In that case, omit butter. Or cook in ham or corned beef stock, drain, and season only with pepper. Garnish with thin slices of hard-cooked egg, or sprinkle with the yolk of egg pressed through a sieve.
Cut half a small squash into four pieces, scrape out seeds and stringy part, put in a pan, shell side up, and bake in a hot oven about forty minutes. Remove from shell with a spoon, press through a sieve, season with salt, pepper, and butter, and serve. Or put in a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake until crumbs are brown.
½ cup dried Lima beans1/8 teaspoon pepperCorned beef stock¾ cup corned beef cut in small pieces½ can corn
Soak beans over night, drain, cover with cold water, and cook one hour; drain, cover with stock, and cook until tender; add corn, pepper, and meat, and simmer ten minutes. Add salt if necessary. Any stock or left-over bits of meat may be used.
Cut four tomatoes in halves crosswise, sprinkle with salt and pepper, and cover with buttered crumbs; bake in a hot oven about twenty minutes, and serve with Mustard Pickle Sauce (see No. 200) or cooked salad dressing.
1 can tomatoes4 cloves1 cup water½ bay leaf1¼ teaspoons salt2 tablespoons sugar¼ teaspoon pepper¼ cup cracker dust2 slices onion2 eggs
Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; add crumbs and slightly beaten eggs, and bake in greased custard cups about twenty minutes, or until firm; turn out on platter and pour Cheese Sauce (see No. 188) around them.
Wipe tomatoes, cut in thick slices, season with salt and pepper, dip first in flour, then in egg, then in crumbs, and fry in deep fat until brown. Or season, dip in flour only, and sauté in butter.
1 can tomatoes, or 6 ripe tomatoes¼ teaspoon soda1 teaspoon salt1 tablespoon butter1 teaspoon sugar½ cup bread crust crumbs¼ teaspoon pepper
Put tomatoes in a stew pan; if fresh tomatoes are used, scald, peel, and cut in pieces. Add seasonings, except pepper, and cook slowly for thirty minutes; add butter and crumbs just before serving.
Select six medium-sized tomatoes; cut a thin slice from the top of each, and remove the pulp; rub slices through a sieve, and add to pulp; add one cup soft stale bread crumbs, one teaspoon salt, one teaspoon Worcestershire sauce, and one tablespoon tomato ketchup; mix well, fill tomatoes, cover with Buttered Crumbs (see No. 472), and bake in a moderate oven half an hour.
Cook two cups of half-inch cubes of white turnip in boiling salted water half an hour, or until tender; drain, and mix with one cup of White Sauce (see No. 207).
2 cups cooked cabbage1/8 teaspoon pepper1 cup cooked potatoes1 teaspoon salt1 cup cooked turnips2 tablespoons beef drippings1 cup cooked beets1/3 cup stock or water1 tablespoon grated onion
Mix vegetables and seasonings; melt fat in frying pan, add vegetables and stock; cook slowly half an hour. Fold, and serve on a hot dish. If vegetables are left from a boiled dinner, omit salt.
3½ cups boiling water1 cup fine corn meal1 teaspoon salt
Add meal to boiling salted water by sifting it slowly through the fingers, while stirring rapidly with the other hand. Boil for ten minutes, and cook over hot water for two hours. Serve hot as a cereal. Or pour into one-pound baking powder boxes to cool; slice, dip in flour, and sauté in butter; or dip in egg and crumbs, and fry in deep fat. Serve either for breakfast, or as an accompaniment to roast pork, or, with sirup, for dessert.
4 cups boiling water1 cup fine hominy1 teaspoon salt
Put salt and boiling water in top of double boiler, place in direct contact with range, sift in hominy slowly, and boil for ten minutes, stirring often; cover, and cook over hot water two hours.
1½ cups elbow macaroni½ cup cheese cut fine1 onion¼ teaspoon mustard1 cup White Sauce (see No. 207)1/3 cup Buttered Crumbs (see No. 472)
Cook macaroni and onion in boiling salted water until tender, and drain; remove onion, add cheese and mustardto sauce and mix with macaroni; turn into a greased baking dish, cover with crumbs, and bake in a moderate oven until crumbs are brown.
1 egg¼ teaspoon salt1 tablespoon waterBread flour
Beat egg slightly, add water, salt, and flour enough to make a very stiff dough; knead well for three minutes, adding flour if necessary. Roll out as thin as possible; cut in fancy shapes with small vegetable cutter; or roll like a jelly roll and cut thin slices from the end. Cook in soup, or in boiling salted water. If served as a vegetable, season with butter, salt, and pepper, or serve with White Sauce (see No. 207).
Roll Noodle Paste (see No. 296) very thin, fold double, and cut with small round vegetable cutter, or end of pastry tube; fry in deep fat until puffed into balls. Drain on soft paper.
4 cups boiling water1 cup oatmeal1 teaspoon salt
Put water and salt in top of double boiler, place in direct contact with range, sift in oatmeal slowly, and boil for five minutes, stirring often; cover, and cook over hot water four hours, or cook on back of range over night.
2 cups boiling water1 cup corn meal2 cups milk1 cup cheese grated, or soft cheese cut fine1 teaspoon salt
Heat water and milk to the boiling point, add salt, and sift in corn meal very slowly. Cook over hot water two hours, or put into a fireless cooker for three hours. When cooked, add cheese, pour into a shallow pan until half an inch thick. When cold, cut into two-inch squares, dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. Or roll in flour and sauté in butter. Mustard, cayenne, Worcestershire sauce, etc., may be added if desired.
Prepare recipe for Polenta with Cheese (see No. 299), using in place of the cheese one and a half cups of dates, which have been washed, stoned, and cut in pieces. Serve hot as a cereal or dessert, or in any way in which mush is served. Cooked dried peaches, apricots, prunes, or figs may be substituted for dates.
Prepare recipe for Polenta with Cheese (see No. 299); pour into a shallow pan until two-thirds of an inch thick; cool; cut into strips about three inches long; dip first in crumbs, then in egg, and then again in crumbs; and fry in deep fat.
4 cups boiling water1 green pepper1 teaspoon salt1 cup corn meal1 onion1 cup cheese cut fine
Add salt to boiling water; add onion and pepper chopped fine; sift in corn meal very slowly, stirring all the time. Cook over hot water for two hours; add cheese, and serve hot with Tomato Sauce (see No. 203).
½ cup rice½ cup cooked ham finely chopped2½ cups stock or water1 tablespoon onion finely chopped2 cups milk2 tablespoons carrot finely chopped
Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours, stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce.
Wash one cup rice, and add slowly to two quarts of boiling salted water, allowing one tablespoon of salt; cook until tender, pour into strainer, rinse with boiling water, and put in oven or on back of range for a few minutes, until the grains separate. Very old rice is improved by soaking in cold water for an hour or two before cooking. Corned beef or ham stock may be used in place of salted water.
2 cups cooked rice¼ teaspoon paprika1 cup stewed and strained tomatoes¼ teaspoon mustard1 tablespoon grated onion1 can grated coconut2 teaspoons salt2 tablespoons melted bacon fat1 egg slightly beaten
Mix all ingredients except the bacon fat; put into a deep greased pan, cover with bacon fat, and bake in a slow oven one hour.
½ cup rice1 onion chopped1 cup boiling water1 green pepper chopped1 teaspoon salt½ can tomatoes3 tablespoons bacon fat¼ teaspoon paprika
Cook rice with boiling water and salt in top of double boiler twelve minutes, cook onion and pepper in bacon fat ten minutes, stirring often; add tomatoes and paprika, mix with rice, and cook forty-five minutes.
½ cup samp¾ teaspoon salt2½ cups boiling water
Wash samp, soak over night in cold water, and drain; put boiling water and salt in top of double boiler, and place directly on the range; add samp slowly, and boil five minutes; place over hot water and cook for four hours.
3½ cups corned beef stock1 cup corned beef cut in small pieces1 cup corn meal
Cook meal in stock as directed in Corn Meal Mush (see No. 293), add meat, and pour into a deep breadpan; when cold, either slice and serve cold, or dip in flour and sauté in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef.
3¾ cups boiling water1 cup Cream of Wheat1 teaspoon salt½ pound link sausage
Stir wheat slowly into boiling salted water, cook five minutes, place over hot water, and cook half an hour. Cook sausages in frying pan until brown, cut into half-inch pieces, add to mush, and pour into deep pan to cool. Serve sliced cold, sautéed, or fried.
2 cups cooked spaghetti1½ cups White Sauce (see No. 207)¾ cup cooked ham finely chopped2 tablespoons tomato ketchup1 hard-cooked egg chopped½ cup Buttered Crumbs (see No. 472)
Put half of spaghetti into a greased baking dish; mix ham and egg, and add half of it to spaghetti; mix sauce and ketchup, and pour half of it over ham; repeat; cover with crumbs, and bake in a hot oven about fifteen minutes.
2 cups spaghetti broken in 2-inch pieces1 cup tomatoes1 onion chopped fine½ teaspoon salt1 green pepper chopped fine½ teaspoon paprika3 tablespoons bacon fat
Cook spaghetti in boiling salted water until tender, and drain; cook onion and pepper in bacon fat for ten minutes,stirring often; add tomatoes and seasonings, put in top of double boiler, add spaghetti, and cook half an hour. Macaroni may be used in place of spaghetti.
2 cups spaghetti broken in 2-inch pieces½ bay leaf½ onion1 can condensed tomato soup4 cloves¼ cup grated cheese
Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender; drain, remove onion, cloves, and bay leaf; add soup and cheese, and heat to boiling point. One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup. Macaroni may be used in place of spaghetti.
Melt fat, add one pared and sliced raw potato, a pinch of soda, and a tablespoon of water; heat slowly, and cook until fat stops bubbling; strain through double cheesecloth.
Cut any surplus fat into pieces, put into double boiler, cover, cook slowly until fat is extracted, and strain through double cheesecloth.
Dry left-over bits of bread in a slow oven, put through food chopper, using finest cutter, and sift through a coarse sieve. Keep in covered jars.
Break egg into a soup plate or similar shallow dish, beat enough to mix yolk and white, and add one-fourth cup of cold water or one-third cup of milk. Coat food thoroughly to prevent soaking fat.
1½ cups cheese cut fine¼ teaspoon mustard1 tablespoon flour¼ teaspoon paprika¼ teaspoon saltWhites of 2 eggs beaten stiff
Mix in order given, shape in balls about one inch in diameter, roll in sifted crumbs, and fry in deep fat untilbrown. Drain on soft paper, and serve hot. Serve with the salad course or as a savory.
3 tablespoons shortening¼ teaspoon paprika1/3 cup bread flour¼ teaspoon mustard1 cup hot milkFew grains cayenne¼ teaspoon salt1 cup cheese cut fine
Melt shortening, add flour; add hot milk, and stir until smooth and thick; add seasonings and cheese, and pour into a shallow dish to cool. Shape into small pyramids, roll in sifted crumbs, dip in egg, and again in crumbs, and fry in deep fat until brown. Serve immediately.
2 cups cold flaked fishSalt and cayenne1 tablespoon lemon juice1 cup Croquette Sauce (see No. 192)Few drops onion juice
Use remnants of baked or boiled fish, sprinkle with lemon and onion juice, dust lightly with salt and cayenne, and mix with sauce. When cold, shape into small croquettes or cutlets, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat one minute.
To two cups of cooked meat cut in small pieces add one teaspoon of Worcestershire sauce and a few drops of onion juice; mix with one cup of Croquette Sauce (see No. 192) and put on ice until cold. Shape into small croquettes or cutlets, roll in crumbs, dip in egg, and again in crumbs, and fry in hot deep fat. Any left-over meat may be used.
2 cups cold baked beans1 tablespoon Worcestershire or Brand's A 1 sauce1 cup mashed potatoSalt if needed¼ teaspoon paprika
Press beans through a sieve, add potato and seasonings, mix well, and shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs again, and fry in hot deep fat. Drain on soft paper, and serve with Tomato Sauce (see No. 203).
1 egg slightly beaten1 teaspoon Worcestershire sauce¼ teaspoon salt2 tablespoons cold water¼ teaspoon onion juice2 cups cooked rice1 tablespoon tomato ketchup
Mix in order given; shape into small pyramids, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat.
½ cup rice1 cup hot milk1 cup boiling water1 tablespoon butter1 teaspoon salt2 tablespoons sultana raisins
Wash rice, stir into boiling salted water, and boil five minutes, add milk, butter, and raisins, and cook over hot water about twenty-five minutes, or until rice is tender. Shape into small pyramids, dip in egg and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see No. 608) or Lemon Sauce (see No. 613).
Rinse a can of salmon with boiling water, and separate into flakes; mix with two cups of hot, well-seasonedmashed potatoes, and a tablespoon of finely chopped mixed pickles. Shape into small croquettes, dip in crumbs, egg, and then in crumbs again, and fry in hot deep fat one minute.
1 cup flour1 egg well beaten¼ teaspoon salt½ cup cold water1 tablespoon sugar3 tart apples
Mix and sift flour, salt, and sugar; add egg and water, and beat well; pare, core, and cut apples into half-inch slices; dip in batter until well coated, and fry in hot deep fat; drain on soft paper, and dust with powdered sugar. Serve with roast pork or sausage, or serve with a liquid sauce as an entrée or a dessert.
1 cup flour1 egg well beaten1½ teaspoons baking powder¼ cup cold water¼ teaspoon salt2 bananas1 tablespoon powdered sugar
Mix and sift dry ingredients, add egg and water, and beat well; press bananas through a sieve, add to batter, and drop from a tablespoon into hot deep fat; drain on soft paper, dust with powdered sugar, and serve with Currant Jelly Sauce (see No. 608), or Lemon Sauce (see No. 613), either as an entrée or as a dessert.
1 can corn1 teaspoon salt½ cup dried and sifted crumbs1 teaspoon baking powder1 egg well beaten1 tablespoon flour½ cup milk
Chop the corn, and add other ingredients in order given. Drop from a tablespoon into hot deep fat and fry until brown. Or sauté in a hot greased frying pan.
1 egg well beaten1 cup flour¼ teaspoon salt1½ teaspoons baking powder2 tablespoons sugar½ cup chopped cranberries¼ cup water
Mix in order given; drop from a tablespoon into hot deep fat, cook about three minutes, drain on soft paper, and dredge with powdered sugar.
1 cup flour1 egg well beaten1½ teaspoons baking powder1/3 cup cold water1/3 teaspoon salt1 cup cooked rice2 tablespoons sugar2 tablespoons washed currants¼ teaspoon nutmeg
Mix and sift dry ingredients; add egg and water, and beat well; add rice and currants, and drop from a tablespoon into hot deep fat; drain on soft paper, and serve with Currant Jelly Sauce (see No. 608), Orange Marmalade Sauce (see No. 616), or Lemon Sauce (see No. 613).
1-1/3 cups flour2/3 cup water¼ teaspoon salt¼ teaspoon paprika2 teaspoons baking powder¼ teaspoon onion juice1 egg well beaten½ can salmon chopped fine
Sift flour, salt, and baking powder; add egg, water, and seasonings, and beat well; add salmon, and drop from a tablespoon into hot deep fat; cook until brown, drain on soft paper, and serve with Sauce Tartare (see No. 202) or Tomato Sauce (see No. 203).
2 cups flour½ cup sugar2½ teaspoons baking powder1 egg well beaten¾ teaspoon salt½ cup milk½ teaspoon nutmeg1 tablespoon melted shortening
Mix and sift dry ingredients; add egg, milk, and shortening, and mix well; chill, and roll out on a floured board until half an inch thick; cut, and fry in hot deep fat. A little more flour may be necessary, but the dough should be as soft as can be handled easily.
Follow recipe for Doughnuts (see No. 331), roll mixture very thin, cut with a two-inch doughnut cutter, fry, and dust with powdered sugar. Or fry the cut-out centers of large doughnuts, and roll in powdered sugar.
Roll doughnut mixture very thin, and cut with a three-inch cookie cutter; put a teaspoon of jam on one half, moisten the edges with water, fold double, press edges firmly together, and fry in hot deep fat. Dust with powdered sugar.
1½ cups hot milk2 tablespoons sugar2 beaten eggs2 teaspoons mustard1 tablespoon saltDash of cayenne3 tablespoons flour½ cup hot vinegar
Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar slowly, and cook over hot water for ten minutes, stirring constantly at first. Cool, put into a preserve jar, cover, and keep in a cool place. Whipped cream may be added, if desired, before using. Allow one cup for the whole recipe. Two tablespoons of melted butter or salad oil may be added, but recipe is very good without either.
½ teaspoon salt1 beaten egg1 teaspoon mustard1 tablespoon melted butter1½ teaspoons sugar1/3 cup evaporated milk1½ teaspoons flour2/3 cup hot waterFew grains cayenne¼ cup vinegar
Mix in order given, and cook over hot water for ten minutes, stirring constantly at first.
¼ cup currant or any other tart jellyJuice of ½ lemon2 tablespoons candied ginger choppedDash of cayenne4 tablespoons oil
Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and cayenne.
1 egg¼ teaspoon salt1 small can devilled ham1/8 teaspoon pepper½ cup vinegar¼ teaspoon mustard¼ cup water¼ teaspoon cornstarch
Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and cornstarch; add to ham mixture; and cook over hot water ten minutes.
2/3 cup oil½ teaspoon pepper1/3 cup vinegar¼ teaspoon mustard1¼ teaspoons salt1 teaspoon powdered sugar
Put the ingredients in a pint preserve jar; fasten the cover, chill, and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.
Yolk of 1 egg½ teaspoon paprika1 teaspoon salt1 cup salad oil½ teaspoon powdered sugar2 tablespoons vinegar1 teaspoon mustard1 tablespoon lemon juice
Beat the egg yolk; add the seasonings; add oil, a few drops at a time, until mixture thickens; mix vinegar andlemon juice, and add in small quantities, alternating with the oil; as the oil thickens the dressing, dilute with the acid, leaving the finished dressing thick. It is important to have ingredients and utensils cold.
½ cup mashed potatoes½ teaspoon Worcestershire sauce2 tablespoons oil¼ teaspoon salt3 tablespoons vinegar¼ teaspoon mustard1 teaspoon horseradish¼ teaspoon sugar
Mix in order given and serve with vegetable salad or cold meat.
To Mayonnaise Dressing (see No. 339) add one-third cup of thick chili sauce. Cooked salad dressing may be used in place of mayonnaise.
½ cup sour cream1 teaspoon powdered sugar¼ teaspoon salt3 tablespoons chili sauce
Beat cream until stiff; add salt, sugar, and chili sauce.
3 tablespoons butter½ teaspoon sugar½ teaspoon salt3 tablespoons oil½ teaspoon mustard1 tablespoon vinegar¼ teaspoon paprika1 egg
Cream butter, add seasonings, and when well mixed add oil all at once; mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold in the stiffly beaten white of egg. Do not chill.
2 eggs beaten1½ teaspoons salt1 can condensed milk1½ teaspoons mustard¼ cup melted butterDash of cayenne1 cup vinegar
Mix, and beat with egg beater until thickened.
2 cups cold cooked chickenLettuce2 cups celery cut fine1 hard-cooked eggSalad dressing
Cut remnants of chicken in small pieces and mix with celery and salad dressing; arrange on lettuce leaves and garnish with dressing and egg thinly sliced. Cabbage and a little celery salt may be used in place of celery.
1 can tuna fishCooked Dressing (see No. 334)2 cups shredded cabbage2 tablespoons tomato ketchup1 green pepper cooked and shredded
Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds, cook in boiling water ten minutes, and shred in inch lengths; mix, arrange on lettuce, and dress with boiled dressing, to which the ketchup has been added. Garnish with parsley or pimiento.
1½ cups cooked meat cut fine½ teaspoon salt1½ cups cooked potato cut fine2 tablespoons finely chopped pickle½ cup celery cut fineSalad dressing
Mix in order given, cover with dressing, and garnish with sliced pickles and celery tops. White cabbage may be used in place of celery.
1 can salmon2 finely chopped pickles1 cup cooked potato cubesCooked Dressing (see No. 334)1 cup shredded lettuceLettuce
Rinse salmon with boiling water, and separate into flakes; mix with potato, lettuce, and pickles, arrange on lettuce, and cover with dressing. Garnish with sliced hard-cooked egg and parsley.
1 pint cooked shrimps¾ cup salad dressing1 cup chopped white cabbage1 head lettuce2 tablespoons capers
Clean shrimps and break in pieces, reserving a few of the largest; mix with cabbage, capers, and dressing, and serve in lettuce nests. Garnish with whole shrimps. Canned shrimps may be used.
1 can tuna fishSalad dressing2 cups cooked potato cubesLettuce½ cup cooked beet
Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut into inch shreds; arrange on lettuce or any crisp salad green; and dress with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339).