Wash and look over the twenty-five stewing oysters carefully to free them from bits of shell. Place in small stewing pan and heat until the edges begin to curl. Then add
Three cups of scalding milk,Two tablespoons of butter,One teaspoon of salt,One-half teaspoon of paprika.
Three cups of scalding milk,Two tablespoons of butter,One teaspoon of salt,One-half teaspoon of paprika.
Three cups of scalding milk,
Two tablespoons of butter,
One teaspoon of salt,
One-half teaspoon of paprika.
Let the mixture come to the scalding point and then remove at once and serve.
Clams may be used to replace the oysters.
One red beet,Three medium-sized onions,One carrot,Three leeks,Six branches of parsley,One and one-half cups of finely chopped cabbage.
One red beet,Three medium-sized onions,One carrot,Three leeks,Six branches of parsley,One and one-half cups of finely chopped cabbage.
One red beet,
Three medium-sized onions,
One carrot,
Three leeks,
Six branches of parsley,
One and one-half cups of finely chopped cabbage.
Chop fine and then place in a saucepan and add two cups of cold water. Cook gently until the vegetables are very soft and then add
Three cups of fish stock.
Three cups of fish stock.
Three cups of fish stock.
Stock made by cooking the head, fins and bones of one and one-half pounds of fish. Season with
Two teaspoons of salt,One teaspoon of paprika,Juice of one-half lemon,Two tablespoons of butter.
Two teaspoons of salt,One teaspoon of paprika,Juice of one-half lemon,Two tablespoons of butter.
Two teaspoons of salt,
One teaspoon of paprika,
Juice of one-half lemon,
Two tablespoons of butter.
Simmer slowly for fifteen minutes and then place the prepared fish in a tureen and pour over the broth. Sprinkle with paprika and finely chopped parsley and then serve at once.
Make a cream sauce by placing in a saucepan
One cup of milk,Five level tablespoons of flour.
One cup of milk,Five level tablespoons of flour.
One cup of milk,
Five level tablespoons of flour.
Stir with a wire spoon or fork until the flour is dissolved in the milk and then bring to a boil. Stir constantly and cook for five minutes after it reaches the boiling point. Then add
One cup of crab meat,One tablespoon of grated onion,One tablespoon of finely minced parsley,One tablespoon of Worcestershire sauce,One and one-half teaspoons of salt,One teaspoon of paprika,One-half teaspoon of mustard.
One cup of crab meat,One tablespoon of grated onion,One tablespoon of finely minced parsley,One tablespoon of Worcestershire sauce,One and one-half teaspoons of salt,One teaspoon of paprika,One-half teaspoon of mustard.
One cup of crab meat,
One tablespoon of grated onion,
One tablespoon of finely minced parsley,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard.
Mix thoroughly and then fill into the crab shells, filling the shell slightly above the level. Dust lightly with flour and then brush with beaten egg and cover with fine bread crumbs. Fry until golden brown in hot fat. The crabs may be prepared earlier in the day and then reheated for serving.
Wash and thoroughly cleanse the celery and then chop fine. Place one pint of finely chopped celery in a saucepan and add three cups of cold water. Bring to a boil and cook until the celery is very soft. Rub through a fine sieve and then measure, and add
One cup of milk,Two tablespoons of flour.
One cup of milk,Two tablespoons of flour.
One cup of milk,
Two tablespoons of flour.
to every cup of the celery puree. Dissolve the flour in cold milk and then add the celery puree. Bring to a boil and cook for ten minutes. Season, adding one teaspoon of butter for flavoring. A faggot of soup herbs may be added to the celery if desired.
Cream soups are a combination of vegetables, puree and milk. Almost all of the green vegetables will make delicious soups. Clean the vegetables well and then cut into small pieces. Place in a saucepan and cover with cold water and bring to a boil. Cook slowly until tender and then mash well; then rub through a fine sieve. Use this vegetable stock with equal parts of milk to make the soup.
Carrots, peas, tomatoes, turnips, corn, beans, celery, lettuce, potatoes, beets, cucumbers, asparagus, all these afford a splendid variety.
Allow one level tablespoon of flour for thickening and dissolve the flour in cold water before adding. Bring quickly to a boil and then season. Add two tablespoons of butter for flavoring and then serve.
French, Swiss and Italians serve grated cheese and paprika with all cream soups.
Place two cups of thinly sliced onions in a saucepan and add one cup of cold water. Cook until soft and then rub through a fine sieve. Measure and return to the saucepan, and add one cup of milk for every cup of onion puree and two level tablespoons of flour to every cup of milk. Stir to dissolve the flour, then bring to a boil and cook slowly for five minutes. Season, using salt and white pepper. Serve, then add one tablespoon of butter to every quart of cream soup. Croutons or toasted strips of bread make a delicious accompaniment to cream soups.
How to prepare croutons: Cut slices of bread into one-inch blocks and place in a baking sheet and bake until golden brown. Place in a tin box or jar and seal. When ready to use just reheat to crisp and then serve. Stale bread may be used for this purpose.
Place two cups of stewed tomatoes in a saucepan and add
One onion, chopped fine,One faggot of soup herbs,Pinch of cloves.
One onion, chopped fine,One faggot of soup herbs,Pinch of cloves.
One onion, chopped fine,
One faggot of soup herbs,
Pinch of cloves.
Cook gently for ten minutes and then run through a fine sieve. Now place in a saucepan
Two cups of milk,Five tablespoons of cornstarch.
Two cups of milk,Five tablespoons of cornstarch.
Two cups of milk,
Five tablespoons of cornstarch.
Stir until dissolved and then bring to a boil and cook for five minutes. Add to prepared tomato, beating well to thoroughly mix. Now add
One teaspoon of salt,One-half teaspoon of pepper,One tablespoon of butter.
One teaspoon of salt,One-half teaspoon of pepper,One tablespoon of butter.
One teaspoon of salt,
One-half teaspoon of pepper,
One tablespoon of butter.
The making of the cream sauce and then adding the prepared tomato prevents curdling.
One pint of stewed tomatoes,Two onions chopped fine,One carrot cut in dice,One faggot of soup herbs,One pint of water.
One pint of stewed tomatoes,Two onions chopped fine,One carrot cut in dice,One faggot of soup herbs,One pint of water.
One pint of stewed tomatoes,
Two onions chopped fine,
One carrot cut in dice,
One faggot of soup herbs,
One pint of water.
Cook slowly until the vegetables are soft, rub through a sieve and then dissolve
Four tablespoons of cornstarch inFive tablespoons of cold water.
Four tablespoons of cornstarch inFive tablespoons of cold water.
Four tablespoons of cornstarch in
Five tablespoons of cold water.
Add to the tomato sauce mixture with
Two tablespoons of butter,One and one-half teaspoons of salt,One-half teaspoon of pepper.
Two tablespoons of butter,One and one-half teaspoons of salt,One-half teaspoon of pepper.
Two tablespoons of butter,
One and one-half teaspoons of salt,
One-half teaspoon of pepper.
Cook slowly for ten minutes.
Pare and cut in dice
Six medium-sized turnips,Four medium-sized carrots,Six medium-sized onions.
Six medium-sized turnips,Four medium-sized carrots,Six medium-sized onions.
Six medium-sized turnips,
Four medium-sized carrots,
Six medium-sized onions.
Chop fine
One small head of cabbage,Four branches of celery,One bunch of potherbs,One teaspoon of thyme.
One small head of cabbage,Four branches of celery,One bunch of potherbs,One teaspoon of thyme.
One small head of cabbage,
Four branches of celery,
One bunch of potherbs,
One teaspoon of thyme.
Place in a saucepan and add seven pints of cold water. Bring to a boil and cook slowly for two hours. Mash through a fine sieve and then return to the kettle and add
One-half cup of flour dissolved inOne cup of milk,One and one-half tablespoons of salt,One teaspoon of pepper,Two well-beaten eggs,Butter, size of large walnut or one ounce.
One-half cup of flour dissolved inOne cup of milk,One and one-half tablespoons of salt,One teaspoon of pepper,Two well-beaten eggs,Butter, size of large walnut or one ounce.
One-half cup of flour dissolved in
One cup of milk,
One and one-half tablespoons of salt,
One teaspoon of pepper,
Two well-beaten eggs,
Butter, size of large walnut or one ounce.
Stir to thoroughly blend and then add one-quarter cup of finely chopped parsley. Serve with toast.
Two quarts of water,Three onions, chopped fine,One faggot of soup herbs,Two slices of salt pork, cut into dice,One and one-quarter pounds of soup meat, with bone in it,Two and one-half cups of finely shredded cabbage.
Two quarts of water,Three onions, chopped fine,One faggot of soup herbs,Two slices of salt pork, cut into dice,One and one-quarter pounds of soup meat, with bone in it,Two and one-half cups of finely shredded cabbage.
Two quarts of water,
Three onions, chopped fine,
One faggot of soup herbs,
Two slices of salt pork, cut into dice,
One and one-quarter pounds of soup meat, with bone in it,
Two and one-half cups of finely shredded cabbage.
Place in a saucepan and cook slowly for one and three-quarter hours. Now add two tablespoons of flour, dissolved in one-quarter cup of water, and season with
One tablespoon of salt,One teaspoon of pepper,One-half teaspoon of thyme.
One tablespoon of salt,One teaspoon of pepper,One-half teaspoon of thyme.
One tablespoon of salt,
One teaspoon of pepper,
One-half teaspoon of thyme.
Pare and grate one large cucumber, and then place in a saucepan and add
One cup of cold water,One tablespoon of grated onion.
One cup of cold water,One tablespoon of grated onion.
One cup of cold water,
One tablespoon of grated onion.
Bring to a boil and cook slowly for ten minutes. Rub through a fine sieve and add
Four cups of milk,Six tablespoons of flour.
Four cups of milk,Six tablespoons of flour.
Four cups of milk,
Six tablespoons of flour.
Stir to dissolve the flour, and then bring to a boil and cook slowly for five minutes. Now add
One teaspoon of salt,One-half teaspoon of paprika,One quarter green pepper, chopped fine,One tablespoon of butter,
One teaspoon of salt,One-half teaspoon of paprika,One quarter green pepper, chopped fine,One tablespoon of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
One quarter green pepper, chopped fine,
One tablespoon of butter,
Beat hard to mix.
Use a corn scraper and then score and scrape the pulp from four large ears of corn, and rub through a sieve into a saucepan. Now add
Four cups of milk,Six tablespoons of flour,One tablespoon of grated onion.
Four cups of milk,Six tablespoons of flour,One tablespoon of grated onion.
Four cups of milk,
Six tablespoons of flour,
One tablespoon of grated onion.
Stir to dissolve and then bring to a boil and cook slowly for five minutes. Season to taste and add
One tablespoon of butter,One tablespoon of finely minced parsley.
One tablespoon of butter,One tablespoon of finely minced parsley.
One tablespoon of butter,
One tablespoon of finely minced parsley.
Wash and soak the prunes and then place in a casserole dish and add one-half pound of fruit,
Paring of lemon rind,Juice of one-half lemon,Four tablespoons of brown sugar and just barely enough of water to cover.
Paring of lemon rind,Juice of one-half lemon,Four tablespoons of brown sugar and just barely enough of water to cover.
Paring of lemon rind,
Juice of one-half lemon,
Four tablespoons of brown sugar and just barely enough of water to cover.
Bake for thirty minutes.
Select pears of uniform size and then pare and cut in half. Place in a baking dish and add
One-half cup of syrup,One-half cup of water,One-quarter teaspoon of nutmeg.
One-half cup of syrup,One-half cup of water,One-quarter teaspoon of nutmeg.
One-half cup of syrup,
One-half cup of water,
One-quarter teaspoon of nutmeg.
Bake until pears are tender. Baste frequently with the syrup.
Line pie tins or tart pans with plain pastry. Fill with stewed pears and then dust with cinnamon and bake in a slow oven. Top with fruit whip.
Place a layer of broken stale bread in the bottom of a well-greased pudding pan and then a layer of thinly-sliced pears. Season each layer of bread and pears slightly with nutmeg and cinnamon. When the dish is full pour over
One cup of syrup,One-half cup of brown sugar,One cup of water.
One cup of syrup,One-half cup of brown sugar,One cup of water.
One cup of syrup,
One-half cup of brown sugar,
One cup of water.
Stir until sugar is dissolved and then bake in a slow oven for one hour. Serve with custard sauce.
Pare and then cover with just enough water to cook. Cook until tender and then mash and put through a fine sieve or colander. Sweeten to taste, adding
Juice of one lemon.
Juice of one lemon.
Juice of one lemon.
One tablespoon of either cinnamon or nutmeg to each quart of the pear sauce. This may be used and served with roast duck, chicken, or as a side dish, and in pear shortcake and as a spread for bread and hot cakes.
Pare eight pears and then cut in half, removing stems and seeds. Place in a baking dish with the cut side up. Sort over and wash one cup of cranberries and then add the berries to the pears and
One-half cup of raisins,One cup of syrup,One-half cup of brown sugar,One cup of water,One-quarter teaspoon of nutmeg.
One-half cup of raisins,One cup of syrup,One-half cup of brown sugar,One cup of water,One-quarter teaspoon of nutmeg.
One-half cup of raisins,
One cup of syrup,
One-half cup of brown sugar,
One cup of water,
One-quarter teaspoon of nutmeg.
Bake in a slow oven until the pears are soft.
Note.—This dish may be cooked upon the top of the stove in a saucepan.
Oranges and grapefruit are high-priced and the dried fruits may be substituted to advantage. If these fruits are nicely prepared, the family will hardly be able to distinguish between them and the fresh fruit.
Frequently the dried fruits are so prepared that they are anything but inviting. Much will depend upon the selection of these fruits. Purchase only the best grade. This fruit should be bright and waxy and not too dry. Soak for fifteen minutes in warm water; this loosens the dirt before washing. Now wash in plenty of water. Cover with water and allow to stand until the fruit has plumped out; each piece of fruit will only absorb just the amount of moisture as it originally contained.
This will require from six to twelve hours, depending entirely upon the dryness of the fruit. Be sure that the water covers the fruit at least one inch. Now, when the fruit is ready, add sugar to sweeten and place in the stove to cook. The slower this fruit is cooked the better. Remember that hard, rapid cooking not only spoils dried fruits, but fresh fruit as well.
When cooked tender, drain the liquid from the fruit and measure. Allow one-half cup of sugar to every three cups ofjuice. Place this juice and the sugar in a separate saucepan and boil until thick; then pour over the fruit.
Dried fruits prepared this way will be found to be delicious. Apricots will require very little cooking, so drain them free from the liquid in which they are soaked and add the sugar. Boil the syrup until thick and then pour over the apricots and cook gently for ten minutes.
Remove the skins from peaches, after soaking them, and before cooking add a little piece of thin orange peel for flavor.
To prepare dried pears soak them for twelve hours and then place in a casserole dish and add to one-half pound of fruit
One cup of brown sugar.Juice of one lemon,One cup of raisins.
One cup of brown sugar.Juice of one lemon,One cup of raisins.
One cup of brown sugar.
Juice of one lemon,
One cup of raisins.
Cover the casserole dish and bake slowly.
Three-quarters cup of syrup,One-half cup of water,Six cloves,Piece of cinnamon and piece of lemon peel,
Three-quarters cup of syrup,One-half cup of water,Six cloves,Piece of cinnamon and piece of lemon peel,
Three-quarters cup of syrup,
One-half cup of water,
Six cloves,
Piece of cinnamon and piece of lemon peel,
Peel and then cook slowly until tender, chill and serve.
Remove the seeds from two green peppers and add one small onion and chop very fine. Mince one cup of chicken meat fine and add to the green peppers and onions and then season with
One teaspoon of salt,One-quarter teaspoon of mustard,One-half teaspoon of paprika,Two tablespoons of melted butter.
One teaspoon of salt,One-quarter teaspoon of mustard,One-half teaspoon of paprika,Two tablespoons of melted butter.
One teaspoon of salt,
One-quarter teaspoon of mustard,
One-half teaspoon of paprika,
Two tablespoons of melted butter.
Mix well and then spread between thin slices of buttered bread.
Select a plump broiler, weighing from one and a half to two pounds. Singe and then split with a sharp knife down the back.Draw. Remove the head and feet and then wash and parboil for eight minutes. Now flatten well with a rolling pin. Rub with shortening and broil for ten minutes. Garnish with bacon. Bacon or ham fat will give the bird a delicious flavor.
Cut the breast of cooked chicken into one-inch pieces and then place one and a half cups of thick sauce in a saucepan and add one cup of mushrooms that have been peeled and cut in pieces and then parboiled for six minutes in boiling water, and also
One green pepper, diced fine and parboiled,
One green pepper, diced fine and parboiled,
One green pepper, diced fine and parboiled,
Add
Yolks of two eggs,Juice of one-half lemon,One-quarter teaspoon of mustard,One and one-half teaspoons of salt,One teaspoon of paprika,
Yolks of two eggs,Juice of one-half lemon,One-quarter teaspoon of mustard,One and one-half teaspoons of salt,One teaspoon of paprika,
Yolks of two eggs,
Juice of one-half lemon,
One-quarter teaspoon of mustard,
One and one-half teaspoons of salt,
One teaspoon of paprika,
in the cream sauce. Also add the prepared chicken, the mushrooms and then green pepper. Heat until the boiling point is reached and then simmer slowly for ten minutes and serve on toast.
Cut the breasts of two cooked guinea hens into one-inch blocks and place in a chafing dish and add
Three cups of thick cream sauce,One well-beaten egg,One-half teaspoon of mustard,One teaspoon of salt,One teaspoon of paprika,One large onion chopped very fine,Three tablespoons of finely chopped parsley,Juice of one large lemon,Grated rind of one-half lemon.
Three cups of thick cream sauce,One well-beaten egg,One-half teaspoon of mustard,One teaspoon of salt,One teaspoon of paprika,One large onion chopped very fine,Three tablespoons of finely chopped parsley,Juice of one large lemon,Grated rind of one-half lemon.
Three cups of thick cream sauce,
One well-beaten egg,
One-half teaspoon of mustard,
One teaspoon of salt,
One teaspoon of paprika,
One large onion chopped very fine,
Three tablespoons of finely chopped parsley,
Juice of one large lemon,
Grated rind of one-half lemon.
Stir to mix thoroughly and add the prepared breasts of the guinea hens and heat slowly until very hot. Serve on toasted waffles.
Draw and singe the pair of guinea hens, removing the wings, thighs and legs and leaving the breast whole. Break the back of the carcass and then place in a deep saucepan and add seven cups of boiling water and steam slowly until tender. Add
A piece of carrot,One small onion,One branch of celery
A piece of carrot,One small onion,One branch of celery
A piece of carrot,
One small onion,
One branch of celery
for flavoring and then lift and set the thighs and breast aside for future use. Pick the meat from the back of the carcass and add to two and one-half cups of the stock. Season and thicken slightly. Now place the legs and wings in a casserole dish and add
One cup of peas,The prepared gravy,Four boiled onions.
One cup of peas,The prepared gravy,Four boiled onions.
One cup of peas,
The prepared gravy,
Four boiled onions.
Cover with a crust of plain pastry and bake in a moderate oven for thirty minutes.
Draw and singe and cut the chicken. Wash and place in a deep saucepan and cover with boiling water. Bring to a boil and add
One onion,One small carrot,Two branches of celery.
One onion,One small carrot,Two branches of celery.
One onion,
One small carrot,
Two branches of celery.
Cook slowly until tender and then thicken the gravy. Dumplings may be added if desired.
Prepare the chicken as for roasting. Do not fill. Rub well with shortening and then pat in plenty of flour. Place in a roasting pan and roast until tender; baste frequently with hot water.
Singe and draw the duck and then remove the neck and add to the giblets and cook until tender. Wash and then drain the duck. Now prepare a filling by soaking sufficient stale bread in cold water. When pressed dry it will measure two and one-half cups. Rub through a sieve. Now place five tablespoons of shortening in a saucepan and add
One cup of chopped onion,One green pepper, chopped fine,The prepared bread,Three tablespoons of finely chopped parsley,One level teaspoon of thyme.
One cup of chopped onion,One green pepper, chopped fine,The prepared bread,Three tablespoons of finely chopped parsley,One level teaspoon of thyme.
One cup of chopped onion,
One green pepper, chopped fine,
The prepared bread,
Three tablespoons of finely chopped parsley,
One level teaspoon of thyme.
Cook slowly, turning frequently until the onions are tender, adding more shortening if necessary to prevent the mixture from sticking to the pan. Then season with salt and pepper. Cook and then fill into the duck. Dust with flour and then roast in a moderate oven, allowing thirty minutes for the duck to start cooking and twenty minutes to the pound.
Macaroni is to the Italian cook the starchy content of the meal; just as the Irish and sweet potato are our common starchy foods. The thrifty Italian and French housewifes have found that by addition of meat, cheese and eggs for flavoring, they can serve their families substantial and attractive foods at a minimum cost.
The average American consumer of pastes and macaroni has no idea of the number of styles or forms—of which there are over a hundred—into which this wheat product is made. Theyrange from the lasagnes, which are the short, flat pieces one and two inches wide, cut and frequently moulded by hand, to the fideline, which are the long, thin threads, the finest of which are many times smaller than vermicelli. Between these two extremes there is a great variety, which includes the alphabet and many fancy designs.
Wipe with damp cloth and cut in one-inch blocks one pound of shin beef. Roll in flour and brown quickly in hot fat. Place in a deep saucepan and add
Three pints of cold water,Two onions cut fine,One medium-sized carrot cut in dice.
Three pints of cold water,Two onions cut fine,One medium-sized carrot cut in dice.
Three pints of cold water,
Two onions cut fine,
One medium-sized carrot cut in dice.
Bring to a boil and cook gently until the meat is tender. Now add
One-half cup of tomato aux fines herbes,Two teaspoons of salt,One and one-half teaspoons of paprika,Six ounces of prepared macaroni.
One-half cup of tomato aux fines herbes,Two teaspoons of salt,One and one-half teaspoons of paprika,Six ounces of prepared macaroni.
One-half cup of tomato aux fines herbes,
Two teaspoons of salt,
One and one-half teaspoons of paprika,
Six ounces of prepared macaroni.
Bring this mixture to a boil and then cook until the macaroni is well heated. Pour on a large platter and garnish with finely chopped parsley.
The macaroni may be broken into pieces one and one-half inches long, or it may be cooked whole. In all recipes the macaroni must first be prepared as follows:
Grease the bottom of a deep saucepan and then add two quarts of boiling water. Let boil for two minutes and then add the macaroni. Stir for a few minutes and then cook for fifteen minutes. Turn into a colander and drain. Then blanch underthe running cold water for three minutes. Let drain. It is now ready to use in any number of ways. Greasing the saucepan prevents the macaroni from sticking to the bottom, while it is cooking.
The Italian prepares a seasoning as follows:
Wash two leeks,Six branches of parsley,Two green or red peppers,Four branches of celery.
Wash two leeks,Six branches of parsley,Two green or red peppers,Four branches of celery.
Wash two leeks,
Six branches of parsley,
Two green or red peppers,
Four branches of celery.
Pare
Six onions,Tiny bit of garlic.
Six onions,Tiny bit of garlic.
Six onions,
Tiny bit of garlic.
Place in a chopping bowl and chop very fine. Now place in one-half cup of vegetable cooking oil in a saucepan and add the vegetables. Cook slowly until soft and then add one small can of tomato paste. Blend well and then pour in a bowl or jar and set in a cool place. This mixture will keep in the refrigerator or in a cool place for one week in summer time and from ten to twelve days in winter. This mixture is called tomato aux fine herbes.
Small portions of meat that would be insufficient to serve alone can be utilized in making these dishes. When making gravy, prepare enough so that a cup or more may be set aside to use in the macaroni dishes. Bones, gristle and meat joints left on the serving platter may all be made into stock, from which the various gravies can be made. The Italian cook uses a small piece of meat for flavoring, usually chopping it in small pieces.
Place in a saucepan
Two cups of milk,One and one-half cups of water,Six level tablespoons of cornstarch.
Two cups of milk,One and one-half cups of water,Six level tablespoons of cornstarch.
Two cups of milk,
One and one-half cups of water,
Six level tablespoons of cornstarch.
Dissolve the starch in the water and add the milk. Bring to a boil and cook for five minutes. Remove from the fire and add
Yolks of two eggs,One cup of sugar,One and one-half teaspoons of vanilla.
Yolks of two eggs,One cup of sugar,One and one-half teaspoons of vanilla.
Yolks of two eggs,
One cup of sugar,
One and one-half teaspoons of vanilla.
Beat to mix and then pour over six ounces of macaroni prepared as given in the method for preparation. Add one-half cup of raisins and then bake in a moderate oven for twenty-five minutes. Place the whites of two eggs in a bowl and add one glass of jelly. Beat until the mixture holds its shape; then pile on top of pudding.
Cook one-half pound of macaroni as given in the method of preparing. Place in a baking dish and then make three cups of cream sauce, using
One and one-half cups of milk,One and one-half cups of clear stock,One-half cup of flour.
One and one-half cups of milk,One and one-half cups of clear stock,One-half cup of flour.
One and one-half cups of milk,
One and one-half cups of clear stock,
One-half cup of flour.
Blend well and then pour over the macaroni. Sprinkle the top with fine bread crumbs and grated cheese and bake in a moderate oven for twenty-five minutes.
This nutritious tuber is said to have saved the Irish people from famine, and it is fitting that this variety of potato should bear that name. The potato was unknown to Europe before the venturesome expedition of the fifteenth century to the Americas, where it was found to be used freely by the natives of both continents.
Frequently it has been said that the potato competes with bread as the staff of life, because its use is almost universal.There are more than thirty-five varieties of potato and although it is affected by soil and climate, the sandy soil necessary for its successful growth is found in almost every country.
The housewife should understand its food value. The average analysis of the white potato is as follows:
Sixty-two per cent. water, 2 per cent. protein, 1 per cent. fat, 4 per cent. carbohydrates (starch and sugar), 20 per cent. waste and 1 per cent. mineral ash.
The proportion of water found in the potato depends largely upon the soil in which it is grown. The small protein content is offset by its large carbohydrates (starch and sugar) content.
Cook three large potatoes and then peel and mash fine. Measure and place two cups of mashed potatoes in a mixing bowl and add
Two cups of flour,One teaspoon of salt,Four teaspoons of baking powder,One egg,Four tablespoons of milk.
Two cups of flour,One teaspoon of salt,Four teaspoons of baking powder,One egg,Four tablespoons of milk.
Two cups of flour,
One teaspoon of salt,
Four teaspoons of baking powder,
One egg,
Four tablespoons of milk.
Mix to a smooth dough and then roll out one-half inch thick and cut and brush the tops with milk. Bake in a hot oven for eighteen minutes.
One of the best forms of serving this tuber is to roast the potato in the ashes. Few will realize how delicious it can be. Wrap the potato in wax paper and then cover with coals and roast about one hour.
Next to this method comes the baked potato. Wash and dry medium-sized potatoes and then rub well with shortening and place in the oven and bake for thirty-five minutes for small potatoes and fifty minutes to one hour for large ones. Greasingthe potato well before baking prevents a hard crust from forming and permits the entire contents of the mealy sack to be eaten. Boiling potatoes in their jackets causes the potato to lose about 2 per cent. of its nutritive value, while peeling before cooking causes a loss of 14 per cent. If necessary to peel, use a sharp knife and removed the very thinnest portion of the skin; scraping new potatoes is better than peeling them.
Pare and then cut in thin slices five potatoes that have been boiled in their jackets. Mince sufficient onions, fine, to measure three-quarters of a cup. Chop fine two green peppers. Parboil onions and peppers until tender and then drain well. Now heat three tablespoons of shortening in a frying pan until very hot and then add the potatoes and let brown. Fold over and brown again. Keep turning over until the potatoes are well browned and then add the prepared onions and peppers. Cook slowly for five minutes and then turn on a hot platter and garnish with finely chopped parsley.
To cook potatoes, either in jackets or pared: Cover with boiling water, cook until tender. Season; now cover closely with clean cloth to absorb moisture and the potato will be mealy.
Wash and pare large old potatoes and then cut into thin slices, cutting the full width of the potato. This means that you are to cut a thin slice of raw potato that will cover your hand. Place on a shallow baking dish and brush with shortening. Place in the broiler and broil until nicely browned, then place in the oven for five minutes.
Place in a mixing bowl
One and one-half cups of buttermilk,One teaspoon of baking soda,Four tablespoons of shortening,Six tablespoons of syrup,One egg.
One and one-half cups of buttermilk,One teaspoon of baking soda,Four tablespoons of shortening,Six tablespoons of syrup,One egg.
One and one-half cups of buttermilk,
One teaspoon of baking soda,
Four tablespoons of shortening,
Six tablespoons of syrup,
One egg.
Beat to mix and then add
Two and one-half cups of rye flour,One teaspoon of baking powder.
Two and one-half cups of rye flour,One teaspoon of baking powder.
Two and one-half cups of rye flour,
One teaspoon of baking powder.
Beat to thoroughly mix and then pour into well-greased and floured muffin pans, and bake for thirty minutes in a moderate oven. When cold the muffins that are left over may be split and toasted and then spread with mountain sweet-spiced jam.
Much sickness that is described as ptomaine poisoning is usually caused by carelessness. If for any reason meat must be kept several days after it is purchased, it may be cared for in the following manner:
Place
Three-quarters cup of salt in a saucepan
Three-quarters cup of salt in a saucepan
Three-quarters cup of salt in a saucepan
And add
Three and one-half cups of water,One bay leaf,One-half teaspoon of saltpeter.
Three and one-half cups of water,One bay leaf,One-half teaspoon of saltpeter.
Three and one-half cups of water,
One bay leaf,
One-half teaspoon of saltpeter.
Bring to a boil and cool. Place the meat in a china bowl or a wooden bucket and pour the brine over it. Now place a plate on top of the meat and weigh down with an old flatiron and heavy stone. Turn the meat every other day.
This meat will keep for one week. This method is suitablefor mutton, beef or pork. For lamb or chicken place in a saucepan and add
One-half carrot,One onion,Sufficient boiling water to partially cover same.
One-half carrot,One onion,Sufficient boiling water to partially cover same.
One-half carrot,
One onion,
Sufficient boiling water to partially cover same.
Cook, keeping pan closely covered, for ten minutes to the pound. Cool before placing in the ice box. If it is necessary to keep the meat only until the next day, mince fine two onions and add
Four tablespoons of salt,One tablespoon of pepper.
Four tablespoons of salt,One tablespoon of pepper.
Four tablespoons of salt,
One tablespoon of pepper.
Mix thoroughly and then rub the meat thoroughly with this mixture. Meat may be kept in the ordinary ice box that holds seventy-five pounds of ice for two days in the hottest weather in the following manner: Wipe the meat with a dry cloth and cover with a wax or parchment paper, and then hang from a hook in the lower part of the refrigerator, directly under the ice chamber if possible. The hooks are shaped like the letter S, sharply pointed at both ends and they may be purchased or made by any hardware dealer.
Meat allowed to lie on a platter soon loses its nutritious qualities with the escaping of the juices.
Have the butcher trim the fillet into shape and then lard it with salt pork. Dust lightly with flour and then place on a rack in the roasting pan and place in a hot oven, basting every ten minutes. Cook, allowing the meat one-half hour to become thoroughly heated and to start cooking; then allow twelve minutes for every pound. This cut is the choicest of the entire cattle and is without a single ounce of waste. It is delicious either hot or cold.
Five ounces of grated cheese,One cup of bread crumbs,One cup of flour,One and one-half teaspoons of salt,One teaspoon of white pepper,One teaspoon of paprika,One tablespoon of Worcestershire sauce,One tablespoon of baking powder,Four tablespoons of grated onions,One egg,One cup of milk.
Five ounces of grated cheese,One cup of bread crumbs,One cup of flour,One and one-half teaspoons of salt,One teaspoon of white pepper,One teaspoon of paprika,One tablespoon of Worcestershire sauce,One tablespoon of baking powder,Four tablespoons of grated onions,One egg,One cup of milk.
Five ounces of grated cheese,
One cup of bread crumbs,
One cup of flour,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One teaspoon of paprika,
One tablespoon of Worcestershire sauce,
One tablespoon of baking powder,
Four tablespoons of grated onions,
One egg,
One cup of milk.
Beat to thoroughly mix and then pour in moulds or prepared pudding cloth and boil for one and three-quarters hours. Serve either hot or cold. To serve hot, use the following sauce:
Place in a saucepan
One cup of milk,Two tablespoons of cornstarch.
One cup of milk,Two tablespoons of cornstarch.
One cup of milk,
Two tablespoons of cornstarch.
Dissolve the starch in the milk and bring to a boil. Cook for five minutes and then add
One well-beaten egg,One teaspoon of salt,Two teaspoons of paprika,Juice of one-half lemon.
One well-beaten egg,One teaspoon of salt,Two teaspoons of paprika,Juice of one-half lemon.
One well-beaten egg,
One teaspoon of salt,
Two teaspoons of paprika,
Juice of one-half lemon.
Beat hard to mix and then serve. This dish will replace meat and be sufficient for a family of four or five.
Place one quart of milk in a saucepan and bring to a boil; then add three-quarters cup of fine cornmeal. Stir until thick, and cook slowly for ten minutes and then add
One cup of sweet spiced jam,One cup of syrup,One-half cup of sugar,One-half teaspoon of nutmeg.
One cup of sweet spiced jam,One cup of syrup,One-half cup of sugar,One-half teaspoon of nutmeg.
One cup of sweet spiced jam,
One cup of syrup,
One-half cup of sugar,
One-half teaspoon of nutmeg.
Beat to mix and then pour into a baking pan and bake slowly for three-quarters of an hour. Cool and then serve with plain cream.
Wash the beef in cold water and then place in a saucepan and cover with cold water. Bring to a boil and turn into a colander, and let cold water run on the meat. Place a saucepan on the stove and fill with boiling water, and add
One carrot, cut in dice,Two onions, with one clove stuck in each onion,One bay leaf and,The meat.
One carrot, cut in dice,Two onions, with one clove stuck in each onion,One bay leaf and,The meat.
One carrot, cut in dice,
Two onions, with one clove stuck in each onion,
One bay leaf and,
The meat.
Bring to a boil and cook slowly, allowing the meat to cook thirty minutes to start and then twenty minutes to the pound, gross weight. Then remove the saucepan from the fire when the meat is cooked and allow the meat to cool in the liquid, with the lid removed. When cool, remove and place at once in the ice box. Serve cold.
Mutton may be corned like beef. The shoulder makes a delicious economical cut. Have the butcher bone the meat, but do not roll. Put in a pickle for six days. Remove and wash and then tie securely, and cook in the same manner as for corned beef.
Wash and dry the kidney and cut into inch pieces; put on to boil in a pot of cold water; as soon as boiling point is reached, remove from the fire, turn in colander and drain, rinse in cold water and dry. Dust lightly with flour; put three tablespoons of shortening in a pot; when hot toss in the kidney, browning carefully; then add two cups of water, which must be boiling, and cook until the kidney is tender. Then season with salt and pepper, five tablespoons of catsup, three tablespoons of vinegar; add one tablespoon each of grated onion and fine chopped parsley. Serve on toast for breakfast.
Put sufficient cold meat through the chopper to measure three-quarters of a cup. Place in a mixing bowl and add
One cup of cold boiled rice,One small onion, grated,One green pepper, chopped fine,Two teaspoons of salt,One teaspoon of paprika,Two teaspoons of garlic vinegar,One-half teaspoon of thyme,One egg,Five tablespoons of cold stock, water or gravy.
One cup of cold boiled rice,One small onion, grated,One green pepper, chopped fine,Two teaspoons of salt,One teaspoon of paprika,Two teaspoons of garlic vinegar,One-half teaspoon of thyme,One egg,Five tablespoons of cold stock, water or gravy.
One cup of cold boiled rice,
One small onion, grated,
One green pepper, chopped fine,
Two teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of garlic vinegar,
One-half teaspoon of thyme,
One egg,
Five tablespoons of cold stock, water or gravy.
Mix thoroughly and then grease and flour the custard cups and fill a little better than just one-half full. Spread the top smoothly and place in a pan containing water, and then bake for forty minutes in a moderate oven. Unmould and cover with either cream or brown sauce.
Place in a mixing bowl
One can of crushed corn,One cup of prepared bread,Two eggs,One-half cup of milk,One onion, grated,Four tablespoons of finely minced parsley,Two teaspoons of salt,One teaspoon of paprika.
One can of crushed corn,One cup of prepared bread,Two eggs,One-half cup of milk,One onion, grated,Four tablespoons of finely minced parsley,Two teaspoons of salt,One teaspoon of paprika.
One can of crushed corn,
One cup of prepared bread,
Two eggs,
One-half cup of milk,
One onion, grated,
Four tablespoons of finely minced parsley,
Two teaspoons of salt,
One teaspoon of paprika.
Mix well and then pour in the prepared custard cups. Set cups in a pan of warm water and bake for thirty-five minutes in a moderate oven.
To prepare the bread:
Soak the stale bread in hot water and place in cloth and squeeze dry.
To prepare the cups:
Grease well and then dust with bread crumbs.
Mince fine four ounces of salt pork or bacon. Place in a deep kettle and add
One cup of chopped onions,One-half cup of chopped sweet red peppers,One cup of chopped tomatoes.
One cup of chopped onions,One-half cup of chopped sweet red peppers,One cup of chopped tomatoes.
One cup of chopped onions,
One-half cup of chopped sweet red peppers,
One cup of chopped tomatoes.
Cook slowly for ten minutes and then add one pound of fish, bones and skin removed, fish cut in one-inch blocks.
Six large clams cut in pieces,Two cups of water.
Six large clams cut in pieces,Two cups of water.
Six large clams cut in pieces,
Two cups of water.
Cover closely and then boil for twenty minutes. Now add
One teaspoon of sweet marjoram,One-quarter teaspoon of thyme,Two and one-half cups of cream sauce,One cup of cooked peas,One cup of cooked lima beans,One-half cup finely chopped parsley,Two tablespoons of butter,One tablespoon of salt,One and one-half teaspoons of pepper.
One teaspoon of sweet marjoram,One-quarter teaspoon of thyme,Two and one-half cups of cream sauce,One cup of cooked peas,One cup of cooked lima beans,One-half cup finely chopped parsley,Two tablespoons of butter,One tablespoon of salt,One and one-half teaspoons of pepper.
One teaspoon of sweet marjoram,
One-quarter teaspoon of thyme,
Two and one-half cups of cream sauce,
One cup of cooked peas,
One cup of cooked lima beans,
One-half cup finely chopped parsley,
Two tablespoons of butter,
One tablespoon of salt,
One and one-half teaspoons of pepper.
Heat until scalding and then serve.
Place the salt oysters or clams in a large dishpan and cover with plenty of cold water. Scrub clean with a stiff brush. Now place a colander in a deep scaucepan and add one quart of boiling water. Fill the colander with salt oysters or clams and steam until they open their mouths. Place one dozen of the steamed salt oysters or clams in a deep soup plate and serve with a small saucer of melted butter. Serve a small cup of the salt oyster or clam liquid, left in the saucepan after steaming the bivalves, with them.
Mince one dozen large clams fine and then drain free of the liquid. Measure the liquid and add sufficient milk to measure one and one-half cups. Place in a bowl and add
One egg,Two teaspoons of salt,One teaspoon of paprika,Two tablespoons of grated onion,Four tablespoons of finely chopped parsley,One tablespoon of shortening,One teaspoon of sugar,The minced clams,Two cups of sifted flour,Four level teaspoons of baking powder.
One egg,Two teaspoons of salt,One teaspoon of paprika,Two tablespoons of grated onion,Four tablespoons of finely chopped parsley,One tablespoon of shortening,One teaspoon of sugar,The minced clams,Two cups of sifted flour,Four level teaspoons of baking powder.
One egg,
Two teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of grated onion,
Four tablespoons of finely chopped parsley,
One tablespoon of shortening,
One teaspoon of sugar,
The minced clams,
Two cups of sifted flour,
Four level teaspoons of baking powder.
Beat hard and then fry in very hot fat in shallow pan.
Place in a saucepan
One-half cup of clam juice,One-half cup of milk,Five tablespoons of flour.
One-half cup of clam juice,One-half cup of milk,Five tablespoons of flour.
One-half cup of clam juice,
One-half cup of milk,
Five tablespoons of flour.
Stir to dissolve and then bring to a boil and cook for five minutes. Now add