Six clams minced fine,One tablespoon of grated onion,Four tablespoons of finely minced parsley,One-quarter teaspoon of mustard,One-half teaspoon of paprika,One teaspoon of salt,Six tablespoons of bread crumbs.
Six clams minced fine,One tablespoon of grated onion,Four tablespoons of finely minced parsley,One-quarter teaspoon of mustard,One-half teaspoon of paprika,One teaspoon of salt,Six tablespoons of bread crumbs.
Six clams minced fine,
One tablespoon of grated onion,
Four tablespoons of finely minced parsley,
One-quarter teaspoon of mustard,
One-half teaspoon of paprika,
One teaspoon of salt,
Six tablespoons of bread crumbs.
Mix thoroughly and then fill into well-cleaned clam shells, rounding up on top. Dust with flour and then coat with beaten egg and then cover, patting well, with fine crumbs. Fry until golden brown in hot fat.
Mince six clams fine and then place in a bowl and add sufficient milk to the clam juice to make one and one-half cups. Pour over minced clams and add
Two and one-quarter cups of flour,One and one-half teaspoons of salt,One-half teaspoon of pepper,One well-beaten egg,Two tablespoons of baking powder (level),One tablespoon of grated onion,Three tablespoons of finely minced parsley.
Two and one-quarter cups of flour,One and one-half teaspoons of salt,One-half teaspoon of pepper,One well-beaten egg,Two tablespoons of baking powder (level),One tablespoon of grated onion,Three tablespoons of finely minced parsley.
Two and one-quarter cups of flour,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One well-beaten egg,
Two tablespoons of baking powder (level),
One tablespoon of grated onion,
Three tablespoons of finely minced parsley.
Beat to a smooth batter and then fry in deep fat.
Use four cherrystone clams for each service. Prepare a cocktail sauce as follows:
One cup of canned tomatoes,One leek, chopped fine,One onion, chopped fine,Pinch of thyme,Pinch of cloves,One-half teaspoon of mustard,One-half cup of water.
One cup of canned tomatoes,One leek, chopped fine,One onion, chopped fine,Pinch of thyme,Pinch of cloves,One-half teaspoon of mustard,One-half cup of water.
One cup of canned tomatoes,
One leek, chopped fine,
One onion, chopped fine,
Pinch of thyme,
Pinch of cloves,
One-half teaspoon of mustard,
One-half cup of water.
Cook for fifteen minutes, cool and then rub through a sieve and add
One and one-half teaspoons of salt,One teaspoon of paprika,One tablespoon of Worcestershire sauce.
One and one-half teaspoons of salt,One teaspoon of paprika,One tablespoon of Worcestershire sauce.
One and one-half teaspoons of salt,
One teaspoon of paprika,
One tablespoon of Worcestershire sauce.
Mix and then divide into four portions.
Clams may be served and cooked in a manner similar to oysters.
Place a four and one-half to five-pound cut from the butt end of the ham in the fireless cooker overnight. In the morning remove the skin and then pat into the fat part of the ham
Five tablespoons of brown sugar,One teaspoon of cinnamon,Three-quarters teaspoon of allspice.
Five tablespoons of brown sugar,One teaspoon of cinnamon,Three-quarters teaspoon of allspice.
Five tablespoons of brown sugar,
One teaspoon of cinnamon,
Three-quarters teaspoon of allspice.
Place in a hot oven and bake for forty minutes. Baste every ten minutes with
Six tablespoons of vinegar,Three-quarters tablespoon of boiling water.
Six tablespoons of vinegar,Three-quarters tablespoon of boiling water.
Six tablespoons of vinegar,
Three-quarters tablespoon of boiling water.
Use the liquid in the pan, after baking the ham for making gravy, by browning three tablespoons of flour, then adding the liquid left in the pan and sufficient boiling water to make one and one-quarter cups of gravy. Season.
Chop the left-over ham very fine. Measure and add to one and one-half cups
One and one-half cups of cold cooked oatmeal,Two onions, grated,One teaspoon of paprika,One-half cup of bread crumbs,One cup of cream sauce,One tablespoon of Worcestershire sauce.
One and one-half cups of cold cooked oatmeal,Two onions, grated,One teaspoon of paprika,One-half cup of bread crumbs,One cup of cream sauce,One tablespoon of Worcestershire sauce.
One and one-half cups of cold cooked oatmeal,
Two onions, grated,
One teaspoon of paprika,
One-half cup of bread crumbs,
One cup of cream sauce,
One tablespoon of Worcestershire sauce.
Mix and then pour into well-greased loaf-shaped pan and then place this pan in a larger one containing warm water. Bake for forty minutes in a moderate oven. Serve with hot tomato sauce.
Cut the remainder of the fresh baked ham into neat pieces, laying aside all the small bits. Pare and cut in dice sufficient potatoes to measure one quart. Chop fine sufficient onions to measure one cupful. Place the potatoes and onions in a saucepan and add sufficient boiling water to cover. Cook until tender and then drain. Now prepare a pastry as follows: Place
Two cups of flour,One teaspoon of salt,Two teaspoons of baking powder.
Two cups of flour,One teaspoon of salt,Two teaspoons of baking powder.
Two cups of flour,
One teaspoon of salt,
Two teaspoons of baking powder.
in a bowl. Sift and then rub in six tablespoons of shortening. Mix with one-half cup of ice-cold water. Roll out and then line a shallow pan with pastry. Place a layer of potatoes and onions and then a layer of the meat. Season well and cover the meat with a second layer of the potatoes. Season and then add two cups of highly seasoned gravy. Place top crust in position and fasten the edges tightly by pinching together firmly. Brush the pastry with cold water and then bake one hour in a slow oven.
Three cups of fine bread crumbs,One and one-half cups of cottage cheese,One and one-half cups of very thick cream sauce,One large onion, minced fine,One and one-half teaspoons of salt,One teaspoon of paprika,One teaspoon of Worcestershire sauce.
Three cups of fine bread crumbs,One and one-half cups of cottage cheese,One and one-half cups of very thick cream sauce,One large onion, minced fine,One and one-half teaspoons of salt,One teaspoon of paprika,One teaspoon of Worcestershire sauce.
Three cups of fine bread crumbs,
One and one-half cups of cottage cheese,
One and one-half cups of very thick cream sauce,
One large onion, minced fine,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce.
Mix thoroughly and then mould into shape. Pack into well-greased pan and set this pan in a large bake pan, with hot water to one-quarter of the depth of the bake pan. Bake in a moderate oven for fifty minutes.
Cut cold boiled ham into very thin slices and then place in a chafing dish and add
One-half glass of currant jelly,Three tablespoons of vinegar,Four tablespoons of water,One-half teaspoon of Worcestershire sauce,One-quarter teaspoon of paprika.
One-half glass of currant jelly,Three tablespoons of vinegar,Four tablespoons of water,One-half teaspoon of Worcestershire sauce,One-quarter teaspoon of paprika.
One-half glass of currant jelly,
Three tablespoons of vinegar,
Four tablespoons of water,
One-half teaspoon of Worcestershire sauce,
One-quarter teaspoon of paprika.
Heat until very hot, and then serve on toast.
Have the butcher clean and crack a young pig's head. Wash well and put on to cook in a pot large enough to have the water completely cover the head. Cook until the meat leaves the bones, skimming carefully. When cooked lift pot from the fire and take the meat from the pot. Chop fine, seasoning with salt and pepper and one tablespoon of poultry seasoning; mix thoroughly; put a clean cloth in the colander and put in the cheese; cover with another cloth; place a plate on top and weight down with a flat-iron.
Mince fine
One green pepper,One medium sized onion,One leek,Four branches of parsley,One tomato.
One green pepper,One medium sized onion,One leek,Four branches of parsley,One tomato.
One green pepper,
One medium sized onion,
One leek,
Four branches of parsley,
One tomato.
Now place four tablespoons of shortening in a saucepan and add the vegetables. Cook slowly until tender and then add
Five tablespoons of grated cheese,One teaspoon of salt,One teaspoon of paprika.
Five tablespoons of grated cheese,One teaspoon of salt,One teaspoon of paprika.
Five tablespoons of grated cheese,
One teaspoon of salt,
One teaspoon of paprika.
Mix thoroughly and then spread on thin slices of toast. Garnish with sliced stuffed olives and dust with paprika.
One cup of water,One cup of milk,Five level tablespoons of flour.
One cup of water,One cup of milk,Five level tablespoons of flour.
One cup of water,
One cup of milk,
Five level tablespoons of flour.
Dissolve the flour in milk and water; bring to a boil; cook slowly for ten minutes; now add
One teaspoon of salt,One teaspoon of pepper,One well-beaten egg,One-half cup grated cheese.
One teaspoon of salt,One teaspoon of pepper,One well-beaten egg,One-half cup grated cheese.
One teaspoon of salt,
One teaspoon of pepper,
One well-beaten egg,
One-half cup grated cheese.
Cut one-half pound cheese very fine and then place in a saucepan and add
One-half teaspoon of mustard,One teaspoon of grated onion,Two well-beaten eggs,One tablespoon of Worcestershire sauce.
One-half teaspoon of mustard,One teaspoon of grated onion,Two well-beaten eggs,One tablespoon of Worcestershire sauce.
One-half teaspoon of mustard,
One teaspoon of grated onion,
Two well-beaten eggs,
One tablespoon of Worcestershire sauce.
Stir until well creamed and free from lumps and then pour over slices of toast. Sprinkle lightly with paprika and serve.
Cut one pound of cheese into small bits and then place two tablespoons of butter in a chafing dish and add
One onion, cut fine,One cup of thick tomato pulp, pressed through a fine sieve,One tablespoon of Worcestershire sauce,One and one-half teaspoons of salt,One and one-half teaspoons of paprika.
One onion, cut fine,One cup of thick tomato pulp, pressed through a fine sieve,One tablespoon of Worcestershire sauce,One and one-half teaspoons of salt,One and one-half teaspoons of paprika.
One onion, cut fine,
One cup of thick tomato pulp, pressed through a fine sieve,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One and one-half teaspoons of paprika.
Cook until the onion is soft and then add cheese and stir until the cheese is melted and the mixture well blended. This will serve from six to eight persons.
Place in a bowl
Three tablespoons of grated cheese,One tablespoon of minced parsley,One-quarter teaspoon of salt,One-half teaspoon of paprika,One tablespoon of butter.
Three tablespoons of grated cheese,One tablespoon of minced parsley,One-quarter teaspoon of salt,One-half teaspoon of paprika,One tablespoon of butter.
Three tablespoons of grated cheese,
One tablespoon of minced parsley,
One-quarter teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of butter.
Mix to a paste and then spread on a thin triangle of bread. Dust lightly with paprika.
Cut the tomatoes into very thin slices and then place on a plate and season with salt and pepper. Now place on a plate
One tablespoon of butter,One-half teaspoon of mustard,One-quarter teaspoon of paprika,One tablespoon of parsley.
One tablespoon of butter,One-half teaspoon of mustard,One-quarter teaspoon of paprika,One tablespoon of parsley.
One tablespoon of butter,
One-half teaspoon of mustard,
One-quarter teaspoon of paprika,
One tablespoon of parsley.
Work to a nice smooth paste and then spread lightly over the tomatoes. Place on a small round cracker and garnish with a slice of hard-boiled egg.
Pick the fish from the backbone of a cooked mackerel, adding any left-over portions. There need be only about two tablespoons. Rub the fish through a sieve and add
One small onion, grated,One-half teaspoon of mustard,One-half teaspoon of paprika,One and one-half tablespoons of butter.
One small onion, grated,One-half teaspoon of mustard,One-half teaspoon of paprika,One and one-half tablespoons of butter.
One small onion, grated,
One-half teaspoon of mustard,
One-half teaspoon of paprika,
One and one-half tablespoons of butter.
Work to a paste and then spread on thin toasted strips of bread.
Place on a bread and butter plate
Two slices of salomi sausage,One radish,One tablespoon of prepared scallion,One thin slice of tomato.
Two slices of salomi sausage,One radish,One tablespoon of prepared scallion,One thin slice of tomato.
Two slices of salomi sausage,
One radish,
One tablespoon of prepared scallion,
One thin slice of tomato.
To prepare the scallions chop fine and add
Six tablespoons of mayonnaise dressing,One tablespoon of vinegar.
Six tablespoons of mayonnaise dressing,One tablespoon of vinegar.
Six tablespoons of mayonnaise dressing,
One tablespoon of vinegar.
Mix thoroughly and then serve.
Two branches of parsley,One small onion,One-half green pepper.
Two branches of parsley,One small onion,One-half green pepper.
Two branches of parsley,
One small onion,
One-half green pepper.
Mince fine and then cook until soft, taking care not to brown, in two tablespoons of salad oil. Now toast thin slices of cornbread slightly and spread with this mixture. Sprinkle with grated cheese and paprika.
Flake into bits two tablespoons of the mackerel left from breakfast, and then place on a dish and add
Three tablespoons of mayonnaise dressing,One teaspoon of paprika,One tablespoon of finely chopped parsley.
Three tablespoons of mayonnaise dressing,One teaspoon of paprika,One tablespoon of finely chopped parsley.
Three tablespoons of mayonnaise dressing,
One teaspoon of paprika,
One tablespoon of finely chopped parsley.
Mix to a smooth paste and then spread on triangles of toasted bread. Garnish with parsley.
Have the butcher crack the feet; wash and put into a pot of boiling water to cook. Cook gently until they separate easily from the joints; lift from the water, and set to cool. When cold divide in portions, dip in egg and cracker-dust and fry in boiling hot lard. Serve with coleslaw or chow-chow.
During the Xmas holidays open house was kept by the barons and knights of the early days. Great festivities and merrymaking was the order of the time. The great fête took place on Xmas day. On that day the mistresses of the households vied with each other in a friendly rivalry with their dishes of mutton pie.
The mutton pie, as it was known in 1596, is the mince pie of to-day. It was also known by the name of Xmas pie or shredds. In Herrick's time it was considered vitally important to put an armed guard to watch the Xmas pies, lest some sweet-toothed rascal purloin them and then there would be no pies to grace the feast. As ever in warring lands, food commodities were scarce and expensive and accordingly considered a great luxury.
Mincemeat may now be prepared for the holidays; and if kept in a cool place it will have sufficient time to blend and ripen. Here are some inexpensive recipes:
One-half cup of suet,One-half cup of grated carrot,Six cups of apples, chopped fine,Two cups of raisins, chopped,One-half cup of cooked meat, chopped fine,One-half cup of citron, chopped fine,One-half cup of orange peel, chopped fine,Two tablespoons of cinnamon,One-half tablespoon of nutmeg,One-half tablespoon of cloves,One and one-half cups of molasses,One cup of boiled cider.
One-half cup of suet,One-half cup of grated carrot,Six cups of apples, chopped fine,Two cups of raisins, chopped,One-half cup of cooked meat, chopped fine,One-half cup of citron, chopped fine,One-half cup of orange peel, chopped fine,Two tablespoons of cinnamon,One-half tablespoon of nutmeg,One-half tablespoon of cloves,One and one-half cups of molasses,One cup of boiled cider.
One-half cup of suet,
One-half cup of grated carrot,
Six cups of apples, chopped fine,
Two cups of raisins, chopped,
One-half cup of cooked meat, chopped fine,
One-half cup of citron, chopped fine,
One-half cup of orange peel, chopped fine,
Two tablespoons of cinnamon,
One-half tablespoon of nutmeg,
One-half tablespoon of cloves,
One and one-half cups of molasses,
One cup of boiled cider.
Mix in the order given. Pack into a bowl or crock. Cover closely and then set in a cool place to ripen. Cold left-over meat may be used.
Place one-half pound of hamburg steak in a saucepan and add one cup of cider. Cook for fifteen minutes; then remove from the saucepan and place in a large bowl and add
Six ounces shredded suet,One-half pound currants,One-half pound of raisins,Two pounds of minced apples,Four ounces of minced citron,Four ounces of minced orange peel,Four ounces of minced lemon peel,Two tablespoons of cinnamon,One tablespoon of allspice,Three-fourths of tablespoon of cloves,Two and one-half cups of syrup,One cup of boiled cider.
Six ounces shredded suet,One-half pound currants,One-half pound of raisins,Two pounds of minced apples,Four ounces of minced citron,Four ounces of minced orange peel,Four ounces of minced lemon peel,Two tablespoons of cinnamon,One tablespoon of allspice,Three-fourths of tablespoon of cloves,Two and one-half cups of syrup,One cup of boiled cider.
Six ounces shredded suet,
One-half pound currants,
One-half pound of raisins,
Two pounds of minced apples,
Four ounces of minced citron,
Four ounces of minced orange peel,
Four ounces of minced lemon peel,
Two tablespoons of cinnamon,
One tablespoon of allspice,
Three-fourths of tablespoon of cloves,
Two and one-half cups of syrup,
One cup of boiled cider.
Mix in the order given, then pack in glass or crock. Cover closely and then set in a cool place to ripen.
Squeeze the juice of three oranges. Place the peel in a saucepan of cold water. Cook until tender. Drain and then pour through the food chopper. Place in a bowl and add
Six cups of apples, chopped moderately fine,One cup of suet, chopped fine,One cup of raisins, chopped fine,One cup of evaporated peaches, chopped fine,One cup of evaporated apricots, chopped fine,One-half cup of citron, chopped fine,One cup of grated carrot,Two tablespoons of cinnamon,One-half tablespoon of allspice,One-half tablespoon of mace,One-half tablespoon of ginger,One-half tablespoon of cloves,Two cups of molasses,One cup of boiled cider.
Six cups of apples, chopped moderately fine,One cup of suet, chopped fine,One cup of raisins, chopped fine,One cup of evaporated peaches, chopped fine,One cup of evaporated apricots, chopped fine,One-half cup of citron, chopped fine,One cup of grated carrot,Two tablespoons of cinnamon,One-half tablespoon of allspice,One-half tablespoon of mace,One-half tablespoon of ginger,One-half tablespoon of cloves,Two cups of molasses,One cup of boiled cider.
Six cups of apples, chopped moderately fine,
One cup of suet, chopped fine,
One cup of raisins, chopped fine,
One cup of evaporated peaches, chopped fine,
One cup of evaporated apricots, chopped fine,
One-half cup of citron, chopped fine,
One cup of grated carrot,
Two tablespoons of cinnamon,
One-half tablespoon of allspice,
One-half tablespoon of mace,
One-half tablespoon of ginger,
One-half tablespoon of cloves,
Two cups of molasses,
One cup of boiled cider.
Mix in the order given and then pack in a large bowl or crock or stone pot. Cover closely and then put in a cool place for ten days to ripen.
Place one quart of green tomatoes chopped fine in a colander. Cover with two tablespoons of salt. Let drain for two hours. Place in a saucepan and add
One cup of syrup,One cup of cider.
One cup of syrup,One cup of cider.
One cup of syrup,
One cup of cider.
Cook gently for one-half hour; now pour into a bowl and add
Three-fourths of a cup of shredded suet,Five cups of apples, chopped,One carrot, grated fine,Two cups of raisins, chopped fine,Two cups of dates, chopped fine,One-half cup of figs, chopped fine,One-half cup of peanuts, chopped fine,One and one-half tablespoons of cinnamon,One-half tablespoon of cloves,One-half tablespoon of nutmeg,One-half tablespoon of ginger,One and one-half cups of molasses,One cup of boiled cider.
Three-fourths of a cup of shredded suet,Five cups of apples, chopped,One carrot, grated fine,Two cups of raisins, chopped fine,Two cups of dates, chopped fine,One-half cup of figs, chopped fine,One-half cup of peanuts, chopped fine,One and one-half tablespoons of cinnamon,One-half tablespoon of cloves,One-half tablespoon of nutmeg,One-half tablespoon of ginger,One and one-half cups of molasses,One cup of boiled cider.
Three-fourths of a cup of shredded suet,
Five cups of apples, chopped,
One carrot, grated fine,
Two cups of raisins, chopped fine,
Two cups of dates, chopped fine,
One-half cup of figs, chopped fine,
One-half cup of peanuts, chopped fine,
One and one-half tablespoons of cinnamon,
One-half tablespoon of cloves,
One-half tablespoon of nutmeg,
One-half tablespoon of ginger,
One and one-half cups of molasses,
One cup of boiled cider.
Mix in the order given; then store as directed in the preceding recipes. Do not peel the apples. When putting the suet, raisins and dried fruit through the food chopper, add a dried crust of bread to prevent clogging.
The similarity in the proportion of the shell, yolk and white of eggs in the chicken eggs is that the shell averages about one-tenth, the yolk about three-fourths and the white about four-tenths. The shell alone is counted as waste. The white contains about six-eighths water, the solids of the white are virtually all nitrogenous matter or protein. The yolk contains about one-half water and one-third fat, and the balance is of nitrogenous matter or protein.
Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish tint; the shell contains a very small air chamber,which separates the skin and shell of the egg and is filled with air. This chamber increases with the age of the egg.
Eggs when cooked at a low temperature are delicate and easy to digest, and they can be used for invalids, and persons with a delicate digestion.
Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled eggs require three and a half hours to digest. Keep this in mind when cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit. Eggs should be cooked at a temperature between 165 and 185 degrees Fahrenheit.
Place water in a saucepan and bring to a boil; boil for three minutes and add the eggs. Place on the back of the stove and let the eggs stand for eight minutes for a very soft boil and twenty-five minutes for hard boiled. The water should be kept hot—that is, just below the boiling point.
Place the fat in the pan and heat until very hot and then place where the pan will maintain this heat without getting any hotter; if you use the gas turn down the burner. Add the eggs. Let them cook very slowly until set and then turn if desired. Eggs cooked in this way will not absorb the fat and will be tender and delicate, and not have a crust of crisped egg around the edge.
Tomatoes, peppers and pimentoes are generally used for this dish. Prepare the tomatoes or peppers by cutting a slice from the top and then hollowing out the centers. Break in an egg and then season with salt and pepper and a little finely minced parsley. Cover with two tablespoons of cream sauce. Placein the oven and bake for ten minutes. Finely minced ham or bacon may be sprinkled over the egg before adding the cream sauce.
Cold cooked or left-over vegetables, such as corn, peas, asparagus, onions or cauliflower, may be used also. Cold boiled potatoes, beets, turnips, etc., may be made to do duty in place of tomatoes, peppers or pimentos for the sake of variety. Serve with a thick, highly seasoned sauce.
To prepare poached eggs place water in a saucepan and add one tablespoon of vinegar to each pint of water. Bring to a boil and then open the egg on a saucer and slide into the boiling water, let simmer slowly until it forms and then lift with a skimmer on to a napkin to drain. Then roll gently on a slice of buttered toast.
If you have any old-fashioned muffin rings place them flat in the bottom of the saucepan and then pour the eggs in and poach. Or you may use any of the poachers, that are sold in any of the house-furnishing stores.
Plain and fluffy omelets are cooked in the same manner as the fried eggs.
Place three tablespoons of shortening in a frying pan and then, while heating, place the three eggs in a bowl and add
One tablespoon of milk,One tablespoon of water.
One tablespoon of milk,One tablespoon of water.
One tablespoon of milk,
One tablespoon of water.
Beat with a fork to thoroughly mix and then, when the pan is smoking hot, turn in the mixture. Then place where the omelet will cook very slowly. Season and then turn and fold and roll, turning on a hot platter.
Use the fluffy omelet recipe and then chop fine two medium-sized tomatoes, drain free from the moisture and add one medium-sized onion and four large olives, chopped fine. Place in a small pan with one tablespoon of butter to heat. When hot spread over the omelet and then fold and roll or place in a hot oven and bake.
Separate the yolks and whites of three eggs. Place the yolks in a bowl and add three tablespoons of milk. Beat to thoroughly mix and then beat the whites until very stiff. Cut and fold the yolks into the prepared whites and then turn into a pan and cook slowly. Fold and roll and turn on a hot platter.
Fried eggs and omelets may be garnished with ham, bacon, parsley, finely chopped; pimentos and green peppers.
To make variously flavored omelets, prepare the omelet as for plain omelet and then just before the turning and rolling add the desired flavoring. Then roll and fold the omelet and turn out on a hot dish. Have the filling heated before spreading on the omelet. Left-over vegetables and bits of meat may be used in this manner for attractive dishes.
Use strictly fresh eggs for this. Separate the white and the yolk and keep the yolk in the shell until ready for use. Add a pinch of salt to the white and beat until very stiff. Pile in a pyramid on a square slice of toast. Make a well in the centre of the white of egg and then drop in the yolk. Dust over lightly with paprika and then bake for seven minutes in a hot oven.
Many women are familiar with the importance of accurate measurements in preparing foods. Others frequently complain of the troubles they have with recipes, but what they actually need to know is that we no longer live in the days of twenty-five cents a dozen for fresh eggs and that the day of thirty cents per pound for creamery butter of excellent quality is past.
Gone are the days of plenty when the extravagant cook was the best cook. Banish all recipes that call for cups of butter.
From motives of real practical economy, we now use level measurements; that means that you first sift your flour into a bowl and then fill the measure, using a spoon to fill with and then level the top of the measure with a knife. Level measurement means all that lies below the edge of the cup or spoon.
The experienced cook with an eye for measurements can gauge the amounts, very frequently, to a nicety. While she may sometimes have a failure, she will never attribute it to her measure or the method of compounding the ingredients; oftentimes she will blame the flour, the baking powder or even the oven.
One woman wrote me that she wished to know what the trouble was with her cakes. I asked her to give the recipe and she answered that she generally used a bowl for measuring and that then she used sugar, eggs, butter, flour and enough milk or water to make a batter—there was no real definite amounts. When I replied I told her that it was the measurements and methods that she used that frequently caused a failure. But she was sure that was not the case, for her cake was usually good, and it was only once in a while that she had a failure. So I had quite a time convincing her that accurate measurements will always give the same results and assured success and that she could bake the same cake 365 days in the year and not once have a failure.
To-day this woman would not return to the old way of doing her cooking, and recently I had a little note from hertelling me to let the other middle-aged and young housewives, too, know how necessary it is to be accurate.
You know it only takes a few minutes longer to measure accurately, and then you are able to make that delicious cake without a failure. No failures, no waste. Truly, the words of "trusting to luck" should be taboo in the efficient woman's kitchen.
The temptation to add just a little more sugar, flour or shortening to a recipe with the idea of improving it must be eliminated if you wish to cook successfully. When using vegetable oil in place of butter in making cakes cut down the quantity of fat fully one-third. Many cake recipes contain too much fat.
When the amounts are less than one cup, frequently it is easier to measure with a spoon. Remember all measures are level:
Sift the flour once before measuring. Standard measuring cups holding one-half pint are divided on one side into quarters and on the other side into thirds, and they are usually found in all housefurnishing stores, and there is a choice of aluminum, glass or tin.
Sets of measuring spoons will save time and trouble. The spoons graduate from one-quarter of a teaspoon to one tablespoon, thus making accurate measurements for seasoning and flavoring.
A spatula will repay its cost many times over the first month it is used. It is possible with this knife to remove every particle of food from a mixing bowl.
How can you keep a house without a pair of reliable scales? Do you know how much the chicken weighed that you bought on Saturday, and do you know how much waste there was; or the weight of the bone in the meat that you purchased onWednesday? Do you ever weigh your purchases? Think this over and then buy a good pair of scales and keep them in a convenient place.
One-half cup of salad oil,Four tablespoons of vinegar,One teaspoon of salt,One teaspoon of paprika,Three tablespoons of grated cheese.
One-half cup of salad oil,Four tablespoons of vinegar,One teaspoon of salt,One teaspoon of paprika,Three tablespoons of grated cheese.
One-half cup of salad oil,
Four tablespoons of vinegar,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of grated cheese.
Place in a fruit jar and then shake to blend.
Pare and grate one medium-sized cucumber and then sprinkle with one teaspoon of salt. Let stand for one hour and then drain, and place one cup of sour cream in a bowl. Beat until stiff and add the prepared cucumber and
One teaspoon of mustard,One teaspoon of pepper,Two tablespoons of finely chopped onion,Two tablespoons of finely chopped parsley,Juice of one-half lemon.
One teaspoon of mustard,One teaspoon of pepper,Two tablespoons of finely chopped onion,Two tablespoons of finely chopped parsley,Juice of one-half lemon.
One teaspoon of mustard,
One teaspoon of pepper,
Two tablespoons of finely chopped onion,
Two tablespoons of finely chopped parsley,
Juice of one-half lemon.
Mix well before serving.
Cut the cabbage fine and then place in cold salted water to crisp. Drain well and then add
One green or red pepper, chopped fine to each quart ofcabbage,One tablespoon of mustard seed
One green or red pepper, chopped fine to each quart ofcabbage,One tablespoon of mustard seed
One green or red pepper, chopped fine to each quart of
cabbage,
One tablespoon of mustard seed
and then prepare a dressing as follows:
Place in a soup plate the yolk of one egg, and then add
One teaspoon of vinegar,One teaspoon of mustard,One teaspoon of sugar,One teaspoon of paprika.
One teaspoon of vinegar,One teaspoon of mustard,One teaspoon of sugar,One teaspoon of paprika.
One teaspoon of vinegar,
One teaspoon of mustard,
One teaspoon of sugar,
One teaspoon of paprika.
Work with a fork to a smooth thick paste, and then add slowly one-half cup of salad oil. When very thick reduce to the desired consistency with four tablespoons of evaporated milk and six to eight tablespoons of vinegar. Beat with a Dover egg-beater and then pour over the cabbage.
Wash and drain the lettuce and then shred fine, using a pair of sharp scissors. Place in a bowl and then chop fine one bunch of scallions and a stalk of celery and add to the lettuce. Cover with mayonnaise dressing and serve for luncheon with a plate of cream soup. Toast and a light dessert will complete this meal.
Cut five strips of bacon in dice and then brown nicely in a frying pan. Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan. Now place in a cup
One-half teaspoon of mustard,One-half teaspoon of sugar,One teaspoon of salt,One-half teaspoon of paprika,Four tablespoons of vinegar.
One-half teaspoon of mustard,One-half teaspoon of sugar,One teaspoon of salt,One-half teaspoon of paprika,Four tablespoons of vinegar.
One-half teaspoon of mustard,
One-half teaspoon of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
Four tablespoons of vinegar.
Dissolve and pour into the hot fat, bring to a boil and then add the cooked bacon. Now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing. Toss gently to mix and then garnish with hard-boiled eggs (sliced).
Corn salad, cabbage, lettuce, romaine and escarolle salads may be used in place of the water-cress for variety.
Radishes should be well washed and then allowed to crisp in cold water. Split from the tip to the stem end in quarters. Large radishes may be peeled and cooked until tender in boiling water and then drained and served with a cream, Hollandaise or plain butter sauce for variety.
One tablespoon of evaporated milk,One teaspoon of mustard.
One tablespoon of evaporated milk,One teaspoon of mustard.
One tablespoon of evaporated milk,
One teaspoon of mustard.
Place in a soup plate and blend together, then add one tablespoon of oil. Then drop the vinegar, then the oil again until you have used
Eight tablespoons of salad oil,One tablespoon of vinegar.
Eight tablespoons of salad oil,One tablespoon of vinegar.
Eight tablespoons of salad oil,
One tablespoon of vinegar.
Serve on lettuce, cucumbers, meat or fish.
One-half cup of water,Three-quarters cup of vinegar,Five tablespoons of cornstarch.
One-half cup of water,Three-quarters cup of vinegar,Five tablespoons of cornstarch.
One-half cup of water,
Three-quarters cup of vinegar,
Five tablespoons of cornstarch.
Dissolve the starch in water and bring to a boil. Cook for three minutes and then add
One well-beaten egg,One-half cup of thick cream,One tablespoon of sugar,One teaspoon of salt,One teaspoon of paprika.
One well-beaten egg,One-half cup of thick cream,One tablespoon of sugar,One teaspoon of salt,One teaspoon of paprika.
One well-beaten egg,
One-half cup of thick cream,
One tablespoon of sugar,
One teaspoon of salt,
One teaspoon of paprika.
Mix the sugar and seasoning with the cream and add the egg; then add to the boiling mixture and remove from the fire at once. Beat in slowly six tablespoons of salad oil. This will keep in a cool place for six weeks.
Wash and scrape the asparagus and allow four stalks for each service. Trim to remove the pithy end of the stalk and then cook in boiling water until tender. Lift and drain well, then place in a dish and cover with the following sauce:
Four tablespoons of salad oil,Two tablespoons of vinegar,One-half tablespoon of grated onion,One-half tablespoon of finely chopped green pepper,One teaspoon of salt,One teaspoon of paprika,One-quarter teaspoon of mustard.
Four tablespoons of salad oil,Two tablespoons of vinegar,One-half tablespoon of grated onion,One-half tablespoon of finely chopped green pepper,One teaspoon of salt,One teaspoon of paprika,One-quarter teaspoon of mustard.
Four tablespoons of salad oil,
Two tablespoons of vinegar,
One-half tablespoon of grated onion,
One-half tablespoon of finely chopped green pepper,
One teaspoon of salt,
One teaspoon of paprika,
One-quarter teaspoon of mustard.
Beat to mix and then set on ice to chill. Serve ice cold on crisp lettuce leaves.
One-half cup of catsup,Two large onions grated,One large green pepper, chopped fine,One-half cup of salad oil,Six tablespoons of vinegar,One teaspoon of sugar,One teaspoon of salt,One teaspoon of mustard,One teaspoon of paprika.
One-half cup of catsup,Two large onions grated,One large green pepper, chopped fine,One-half cup of salad oil,Six tablespoons of vinegar,One teaspoon of sugar,One teaspoon of salt,One teaspoon of mustard,One teaspoon of paprika.
One-half cup of catsup,
Two large onions grated,
One large green pepper, chopped fine,
One-half cup of salad oil,
Six tablespoons of vinegar,
One teaspoon of sugar,
One teaspoon of salt,
One teaspoon of mustard,
One teaspoon of paprika.
Blend spices in vinegar and then beat hard to blend.
One cup of mayonnaise,One-half cup of well drained canned tomatoes,Two onions, grated fine,One tablespoon of Worcestershire sauce,Two teaspoons of salt,One teaspoon of mustard,One teaspoon of paprika.
One cup of mayonnaise,One-half cup of well drained canned tomatoes,Two onions, grated fine,One tablespoon of Worcestershire sauce,Two teaspoons of salt,One teaspoon of mustard,One teaspoon of paprika.
One cup of mayonnaise,
One-half cup of well drained canned tomatoes,
Two onions, grated fine,
One tablespoon of Worcestershire sauce,
Two teaspoons of salt,
One teaspoon of mustard,
One teaspoon of paprika.
Mix thoroughly and then serve ice cold.
Mince sufficient celery very fine to measure one cup. Place in a bowl and add
One medium-sized onion,One green pepper.
One medium-sized onion,One green pepper.
One medium-sized onion,
One green pepper.
Mince very fine and then add
One-half cup of mayonnaise,One tablespoon of vinegar,One teaspoon of salt,One-half teaspoon of paprika.
One-half cup of mayonnaise,One tablespoon of vinegar,One teaspoon of salt,One-half teaspoon of paprika.
One-half cup of mayonnaise,
One tablespoon of vinegar,
One teaspoon of salt,
One-half teaspoon of paprika.
Mix and then fill into a nest of crisp lettuce leaves and garnish with the tips of canned asparagus.
Four tablespoons of grated cheese,One teaspoon of mustard,One teaspoon of paprika,One teaspoon of salt,Eight tablespoons of oil,Four tablespoons of vinegar.
Four tablespoons of grated cheese,One teaspoon of mustard,One teaspoon of paprika,One teaspoon of salt,Eight tablespoons of oil,Four tablespoons of vinegar.
Four tablespoons of grated cheese,
One teaspoon of mustard,
One teaspoon of paprika,
One teaspoon of salt,
Eight tablespoons of oil,
Four tablespoons of vinegar.
Place in a bowl and blend well together.
Hard boil two eggs and then remove the shells and cut open the length of the egg. Remove the yolks and then rub through a fine sieve and add
One-half teaspoon of mustard,One-quarter teaspoon of paprika,One teaspoon of grated onion,One teaspoon of finely minced parsley,One-half teaspoon of salt,Three tablespoons of mayonnaise.
One-half teaspoon of mustard,One-quarter teaspoon of paprika,One teaspoon of grated onion,One teaspoon of finely minced parsley,One-half teaspoon of salt,Three tablespoons of mayonnaise.
One-half teaspoon of mustard,
One-quarter teaspoon of paprika,
One teaspoon of grated onion,
One teaspoon of finely minced parsley,
One-half teaspoon of salt,
Three tablespoons of mayonnaise.
Mix well and then form into balls, placing one ball in the place in the white of the egg, which had been left by the yolk. Now place each white or one-half egg in the nest of lettuce and place around the egg
Six cooked string beans,One slice of tomato, cut in two,Two thin slices of onion,
Six cooked string beans,One slice of tomato, cut in two,Two thin slices of onion,
Six cooked string beans,
One slice of tomato, cut in two,
Two thin slices of onion,
and garnish with two tablespoons of Russian dressing.
Veal is the dressed carcass of the calf. The flesh should be firm, pinkish white and should be well cooked to develop its flavor and nutritious qualities. The cuts are the neck, shoulders, rack, breast, loin and leg. The shoulders, breast and loin are used for roasting, the neck and end of the leg for stewing, the leg for cutlets and the rack for chops. The knuckle from the leg of veal may be used for stews, soups, stock or pepper pot.
Other products from the calf are heads, brains, hearts, sweetbreads, feet, calves' liver, tripe, kidney and tongue. The kidneys are usually left in the loin.
The shoulder may be boned and rolled or left plain or just remove the blade bone and then use a filling. The breast may have the bones removed and then a pocket made and filled.
To roast the loin trim and tie into shape and then roast.
Meat from the neck, breast and knuckle is frequently used with chicken and, if properly prepared, it is delicious. Stock made from veal bones is rich in gelatine and may be used for meat loaves, moulds and aspics.
Cut the cutlets into suitable pieces and then roll in flour and dip in beaten egg, and then dip again in fine bread crumbs, patting firmly. Fry quickly to a golden brown. Place in a hot oven to finish cooking. The cutlet may be served with either brown gravy or tomato sauce.
One cup of milk,Five level tablespoons of cornstarch.
One cup of milk,Five level tablespoons of cornstarch.
One cup of milk,
Five level tablespoons of cornstarch.
Place in a saucepan and then dissolve the starch in the milk. Bring to a boil and cook for five minutes. Now add
One and one-half cups of cooked veal, minced fine,One tablespoon of grated onion,Two tablespoons of finely minced parsley,One and one-half teaspoons of salt,One teaspoon of pepper,One tablespoon of Worcestershire sauce.
One and one-half cups of cooked veal, minced fine,One tablespoon of grated onion,Two tablespoons of finely minced parsley,One and one-half teaspoons of salt,One teaspoon of pepper,One tablespoon of Worcestershire sauce.
One and one-half cups of cooked veal, minced fine,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One tablespoon of Worcestershire sauce.
Beat to blend well and then pour on greased platter and set in a cool place for four hours to mould. Form into croquettes and then dip in beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with tomato sauce.
Soak for one hour in cool water, adding the juice of one-half lemon. Drain and then parboil for ten minutes. Drain and then trim free from excess tissue. Place under a weight to flatten and make firm, if desired, or cut into two and dip in flour and then in egg and finally in fine bread crumbs. Fry in hot fat until a golden brown. Serve with Hollandaise sauce.
Have the butcher make a pocket in the veal for the filling. Now soak sufficient stale bread in cold water so that when pressed dry it will measure two cups. Place the bread in a saucepan and add