2 cups cold baked beans1 cup Cooked Dressing (see No. 334)1 cup cooked potato cubes2 tablespoons tomato ketchup½ cup chopped cooked beet2 tablespoons chopped pickle
Mix beans, potato, and beets; add ketchup and pickle to dressing, mix with vegetables, and serve on lettuce or any crisp salad green. Garnish with radishes.
6 Bermuda onions½ bay leaf2 quarts boiling waterSmall piece lemon peel1 dozen pepper cornsLettuce4 clovesFrench Dressing (see No. 338)½ teaspoon salt
Peel and quarter onions, and cook in boiling water with seasonings until tender; drain, cool, arrange on lettuce, and cover with dressing. Garnish with red radishes.
3 cups shredded cabbage2 tablespoons vinegar3 beets finely chopped¼ teaspoon white mustard seed¼ teaspoon saltCooked Dressing (see No. 334)
Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small white cabbage leaves, and dress with cooked dressing. Garnish with parsley.
3 cups finely shredded white cabbage½ cup chopped cranberries½ cup finely shredded celery
Mix with Cooked Dressing (see No. 334), and garnish with celery tops and whole cranberries.
2 cups Creamed Celery Root (see No. 253)1 cup shredded white cabbage1 cup chopped apple
Mix, and serve on lettuce with Cooked Dressing (see No. 334) or Mayonnaise Dressing (see No. 339).
6 boiled potatoes¼ teaspoon celery seed½ onion finely chopped¼ teaspoon white mustard seed1 teaspoon salt¼ cup bacon fat¼ teaspoon pepper½ cup hot vinegar
Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp salad green. Garnish with pickled beet.
Cut leeks in half-inch slices and cook in boiling salted water until tender; drain, chill, and serve on lettuce with French Dressing (see No. 338); sprinkle with chopped parsley and paprika.
½ small white cabbage1 red pepper1 green pepperSalad dressing
Shred cabbage into fine inch shreds; remove seeds and veins from peppers, and cut into fine shreds. Mix with dressing and arrange on small inner cabbage leaves. Garnish with parsley and strips of red pepper.
6 potatoes½ teaspoon salt1 onion½ teaspoon paprika½ teaspoon celery seedSalad dressing¼ teaspoon mustard seed
Pare potatoes, cut in halves, and cook in boiling salted water with the onion until tender; cool, cut in half-inch cubes, add seasonings, and mix with dressing. Cover withdressing, and garnish with parsley, red beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is excellent with potato salad.
3 cups of cooked sweet potato cubes4 tablespoons oil1 cup white cabbage or celery finely chopped1 tablespoon Worcestershire sauce2 tablespoons vinegar½ teaspoon salt
Mix and serve on heart cabbage leaves, and garnish with parsley and pickles.
Arrange lettuce in salad bowl, cover with slices of pickled beets, and sprinkle thickly with cottage cheese. Cover with dressing made of three tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and one-eighth teaspoon pepper.
1 head of lettuce3 tomatoes quartered2 cups of half-inch cubes of breadFrench Dressing (see No. 338)1 Spanish onion chopped fine2 sliced pickles1 cucumber sliced
Shred the coarser leaves of the lettuce, and arrange in salad bowl on heart leaves; cover with bread cubes, sprinkle with onion, add cucumber and tomatoes, and pour French dressing over all. Garnish with pickles.
1 head lettuce1 green pepper4 mild onionsFrench Dressing (see No. 338)2 ripe tomatoes
Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in very thin slices, and put on lettuce; peel and slice tomatoes, and place on onions; cut pepper in thin slices, remove seeds and veins, and place on tomatoes; cover with French dressing, and serve very cold with brown bread sandwiches.
1 can tomatoes1/8 teaspoon soda½ onionDash of cayenne4 cloves½ bay leaf1 teaspoon salt½ box gelatine1 teaspoon sugar½ cup cold water
Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold water for a few minutes; add to tomato, and stir until dissolved; press through a sieve, and fill individual molds, which have been garnished with a slice of hard-cooked egg. Serve on lettuce with any dressing preferred. A small amount of clear jelly may be made by allowing mixture to drip through a jelly bag. Put into very small molds, and use as a garnish for cold meat or salads. The pulp left in the bag will make excellent soup.
1½ cups potatoesFrench Dressing (see No. 338)1 cup beets¼ teaspoon onion juice¾ cup white turnip1 bouillon cube½ cup peas
Cut potatoes, beets, and turnips into half-inch cubes, and mix with peas; dissolve bouillon cube in one tablespoonof boiling water, and add with onion juice to dressing. Arrange vegetables on any crisp salad green, and pour dressing over them.
2 cups finely cut apple4 tablespoons oil2 tablespoons chopped mintFew grains cayenne2 tablespoons lemon juice1 head lettuceFew gratings lemon rind
Mix the mint, lemon juice, and rind, cover, and let stand for half an hour; add oil and cayenne, and pour over apple. Serve on lettuce and garnish with sprigs of mint.
Peel and slice three bananas; pare, core, and slice four apples; arrange on lettuce, and cover with Currant Jelly Dressing (see No. 336).
Peel and scrape bananas, cut crosswise into three pieces, roll in finely chopped peanuts, and serve on lettuce with French Dressing (see No. 338).
1 cup cottage cheese¼ cup French Dressing (see No. 338)½ cup peanut butter1 large red apple½ teaspoon saltLettuce leaves
Mix cheese, butter, salt, and dressing until well blended; core apples, cut in one-third-inch slices, and cover each slice with cheese mixture forced through a rose tube; arrange on lettuce, and serve with French dressing.
Force cream cheese through potato ricer, arrange lightly on lettuce leaves, and dress with a French Dressing (see No. 338), to which two tablespoons of chili sauce have been added.
Mash a cream cheese, season with paprika and salt, moisten with cream, and beat until smooth; pack into individual paper cases, put into a tightly covered tin, and pack in equal parts of salt and ice for three hours. Serve on lettuce with French Dressing (see No. 338), and garnish with bits of currant jelly or Mock Bar-le-Duc Currants (see No. 666).
½ package gelatine1 cup celery shredded½ cup cold water½ cup nut meats chopped1 cup boiling waterLettuce¼ cup sugar6 pimolas sliced¼ cup lemon juiceMayonnaise2 cups apple chopped
Soak gelatine in cold water five minutes, add boiling water, sugar, and lemon juice; chill until it begins to stiffen; add apples, celery, and nuts; turn into individual molds, and chill. Serve on lettuce, and garnish with pimolas and mayonnaise.
1 bunch water cress4 seedless oranges1 head romaineFrench Dressing (see No. 338)
Pick over, wash, and dry cress; wash and dry romaine, and arrange in salad bowl; peel and cut oranges in thinslices, and arrange over romaine; put cress around edge of bowl, and cover all with French dressing made with lemon juice instead of vinegar.
5 pears1 teaspoon Jamaica gingerLettuce1 teaspoon powdered sugar4 tablespoons oil½ teaspoon paprika2 tablespoons lemon juice
Pare, quarter, and core fruit; wash and dry lettuce; shred finely the outer leaves, and arrange on the heart leaves; cut quarters of pears lengthwise, place on lettuce, and cover with dressing made of oil, lemon juice, and seasonings. The pears should not be too ripe.
For each person allow two lettuce leaves, one slice of pineapple, and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese, and arrange on pineapple; sprinkle cheese with paprika, and dress all with French Dressing (see No. 338).
Arrange slices of pineapple on crisp lettuce; in the center of each slice place a cottage cheese ball rolled in chopped nut meats; dress with French Dressing (see No. 338).
1 cup scalded milk2½ teaspoons salt1 cup boiling water½ yeast cake1 tablespoon sugar¼ cup lukewarm water2 tablespoons shortening6 to 7 cups flour
Put liquid, sugar, shortening, and salt in the mixing bowl; when lukewarm add the yeast cake (which has been dissolved in lukewarm water); add flour and knead well. The exact amount of flour will depend upon the quality; but enough should be used to make a smooth, soft dough which after kneading is not sticky. Cover, and let rise in a warm room until double in bulk; cut down, knead well, and shape into loaves; cover, let rise until double in bulk, and bake in a hot oven about fifty minutes. To hurry the rising of the bread increase the quantity of yeast. Bread mixed with two yeast cakes may be made and baked in about three hours.
½ cup boiling water½ yeast cake½ cup scalded milk¼ cup lukewarm water2 tablespoons shortening1 cup entire wheat flour2 tablespoons molasses1 cup white flour1½ teaspoons salt2 cups bran
Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast cake dissolved in lukewarm water, addflour sifted, and bran, and mix with liquid to a soft dough; let rise until light, cut down, and knead into small loaves, using more bran if necessary to prevent sticking; let rise until nearly double, and bake in hot oven about fifty minutes.
Follow recipe for White Bread (see No. 377), using four cups of entire wheat flour and two or more cups of white flour. Molasses may be used in place of sugar.
1 cup scalded milk½ yeast cake1 cup boiling water¼ cup lukewarm water4 cup molasses4 cups entire wheat flour2 tablespoons shortening1¼ cups white flour2 teaspoons salt1 cup dates cut in pieces
Mix milk, water, molasses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
Cut raised bread dough into pieces the size of a small egg, flatten with the rolling pin, cover, let rise until light, and fry in deep fat about three minutes.
1 cup corn meal¼ cup molasses1 cup boiling water½ yeast cake1 cup scalded milk¼ cup lukewarm water2 tablespoons shortening4 cups Graham flour2½ teaspoons salt
Pour boiling water over corn meal; mix well, add milk and shortening; when lukewarm add salt, molasses, and yeast dissolved in lukewarm water; add flour, beat well, and let rise until double in bulk; beat again, pour into two greased bread pans, let rise until light, and bake about fifty minutes. The oven should be hot for the first fifteen minutes, and then the heat reduced.
1 quart bread dough¼ cup sugar1/3 cup shortening1 cup raisins seeded and chopped
Knead shortening, sugar, and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes.
1 cup rolled oats½ yeast cake½ cup corn meal¼ cup lukewarm water1½ teaspoons salt½ cup molasses1 tablespoon shortening4 cups flour2 cups boiling water
Mix oats, corn meal, salt, and shortening; add boiling water, and let stand one hour; add yeast dissolved in lukewarm water, molasses, and flour. Mix well, cover, and let rise until double in bulk; beat well, turn into twogreased pans, let rise, and bake in a hot oven about fifty minutes.
1 cup scalded milk½ yeast cake1 cup boiling water¼ cup lukewarm water2 tablespoons shortening3 cups rye flour3 tablespoons molasses3 to 4 cups white flour2 teaspoons salt
Mix; let rise and bake the same as White Bread (see No. 377).
2 shredded wheat biscuit1 tablespoon shortening1 cup hot milk½ yeast cake1 cup hot water¼ cup lukewarm water½ cup molasses6 cups entire wheat flour1 tablespoon salt
Crumble the biscuit; add milk, water, molasses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or biscuit, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for biscuit. This makes one loaf and one pan of biscuit. A little more or less flour may be needed.
1 cup scalded milk½ yeast cake1/3 cup shortening¼ cup lukewarm water¼ cup sugar½ cup currants1 teaspoon salt3½ cups flour
Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water; add currants, andflour enough to knead (a little more or less than the three and one-half cups may be required); let rise until double in bulk; knead, and shape into small round buns; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes.
Use Parker House Roll mixture (see No. 389) or any bread dough into which more shortening has been kneaded; roll out half an inch thick, cut into four-inch squares, and cut squares in halves diagonally; brush with melted shortening, and roll firmly, beginning with the diagonal edge. Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes.
2 cups milk1 yeast cake1/3 cup shortening¼ cup lukewarm water1 teaspoon salt6 to 7 cups flour2 tablespoons sugar
Scald milk; add shortening, salt, and sugar; when cool add yeast dissolved in water; stir in two cups of flour, cover, and let rise until double in bulk; add enough flour to form a soft dough; knead well, and let rise again; cut down with a knife; roll out on lightly floured bread board until about half an inch thick; cut with small round cutter, brush with butter, and fold double; put on baking sheet, cover, and let rise until light, brush with milk, and bake in hot oven about twelve minutes.
To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small balls about the size of a pecan nut; grease muffin tins, put three balls in each, let rise until light, and bake in a hot oven about fifteen minutes.
1 cup scalded milk½ yeast cake1/3 cup shortening¼ cup lukewarm water1 teaspoon salt3½ cups flour¼ cup sugar1 teaspoon cinnamon1 egg well beaten2 tablespoons sugar
Scald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing.
½ cup boiling water1 egg½ cup scalded milk¼ yeast cake1 teaspoon salt¼ cup lukewarm water2 tablespoons sugar2½ cups flour2 tablespoons shortening
Pour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, andflour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked.
1 cup scalded milk¼ yeast cake4 tablespoons shortening¼ cup lukewarm water4 tablespoons sugar1 cup corn meal1 teaspoon salt1½ cups flour
Add shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour.
Follow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates.
1 cup rolled oats1 egg1 cup scalded milk¼ yeast cake2 tablespoons shortening¼ cup lukewarm water1 teaspoon salt2½ cups flour¼ cup molasses
Pour hot milk over oats, add shortening; when lukewarm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour;beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour.
Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes.
1 pound 2 ouncespurecream of tartar¼ pound cornstarch½ pound cooking soda
Mix and sift thoroughly four times, and store in closely covered jars.
2 cups barley meal1 teaspoon salt1 cup Graham flour6 teaspoons baking powder1 cup white flour2 cups milk2 tablespoons sugar
Sift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added.
2 cups bran5 teaspoons baking powder2 cups entire wheat flour½ cup molasses1 teaspoon salt¾ cup water½ teaspoon soda¾ cup milk
Sift flour, salt, soda, and baking powder, and add to bran; add molasses and liquid, and beat well; turn into agreased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour.
1 cup corn meal¼ cup molasses1 cup entire wheat flour1 cup dates stoned and cut in pieces1 cup white flour½ cup nut meats chopped1½ teaspoons salt1 egg well beaten¼ teaspoon soda1¼ cups milk5 teaspoons baking powder
Mix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes.
¼ cup sugar1 cup bread flour¾ cup hot water5 teaspoons baking powder½ cup molasses1½ teaspoons salt¾ cup milk½ teaspoon soda2 cups entire wheat flour¾ cup nut meats finely chopped
Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour.
2½ cups entire wheat flour¼ cup sugar½ cup fine corn meal1 beaten egg6 teaspoons baking powder1¼ cups milk1 teaspoon salt1 cup seeded raisins cut in halves
Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, andlet stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added.
1½ cups dried sifted crumbs½ cup corn meal1 cup boiling water1 cup Graham flour½ cup molasses¾ teaspoon salt1 cup milk1½ teaspoons soda
Put crumbs in mixing dish, add boiling water, and let stand ten minutes; add molasses, milk, and the dry ingredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404).
1½ cups corn meal2/3 cup molasses1 cup rye meal1 cup water½ cup flour1 cup milk1½ teaspoons soda1 cup dates1 teaspoon salt
Mix and sift dry ingredients, add molasses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours.
¾ cup corn meal½ teaspoon salt¾ cup flour¾ teaspoon soda2 tablespoons sugar1½ cups buttermilk or sour milk
Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes.
¾ cup corn meal1/3 teaspoon salt¾ cup flour1 beaten egg3 teaspoons baking powder¾ cup milk and water mixed1 tablespoon sugar2 tablespoons melted bacon fat
Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.
1 cup corn meal2 tablespoons sugar1 cup flour1 beaten egg4 teaspoons baking powder1 cup milk and water mixed½ teaspoon salt4 tablespoons melted shortening
Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes.
1 cup cooked rice1 tablespoon sugar2/3 cup hot milk1 egg½ cup corn meal½ cup flour2 tablespoons bacon fat3 teaspoons baking powder½ teaspoon salt
Pour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes.
½ cup corn meal1 cup sour milk½ cup flour1 egg2 tablespoons sugar2 tablespoons melted shortening½ teaspoon salt½ cup sweet milk½ teaspoon soda
Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving.
1 cup corn meal1 egg1 cup flour¼ cup molasses4 teaspoons baking powder1 cup water½ teaspoon salt2 tablespoons melted bacon fat
Mix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven.
1 cup white corn meal2 tablespoons sugar1 cup flour1 egg4 teaspoons baking powder¼ cup melted shortening½ teaspoon salt1 cup milk
Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes.
Follow recipe for Cambridge Muffins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter.
2 cups bran½ cup molasses1 cup flour1¾ cups milk½ teaspoon salt1 tablespoon melted shortening1 teaspoon soda
Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven.
¼ cup shortening2 cups flour¼ cup sugar4 teaspoons baking powder1 egg¼ teaspoon salt¾ cup milk
Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a moderate oven.
Use recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking.
Follow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped.