Twelve medium-sized apples,One-half pound of candied citron,One-half package of seeded raisins,One pound of shelled peanuts,Three-quarters pound of suet,One pound of dried peaches,One lemon.
Twelve medium-sized apples,One-half pound of candied citron,One-half package of seeded raisins,One pound of shelled peanuts,Three-quarters pound of suet,One pound of dried peaches,One lemon.
Twelve medium-sized apples,
One-half pound of candied citron,
One-half package of seeded raisins,
One pound of shelled peanuts,
Three-quarters pound of suet,
One pound of dried peaches,
One lemon.
Put all through the food chopper and then place
One quart of syrup,One pound of brown sugar,
One quart of syrup,One pound of brown sugar,
One quart of syrup,
One pound of brown sugar,
in a preserving kettle and bring to a boil. Cook for ten minutes and then add the prepared fruits and suet that have been put through the food chopper and add
One package of seeded raisins,One tablespoon of cinnamon,One teaspoon of ginger,One teaspoon of cloves,One-half teaspoon of allspice,One-half teaspoon of nutmeg,One-half teaspoon of salt,Three-quarters cup of strong cider vinegar.
One package of seeded raisins,One tablespoon of cinnamon,One teaspoon of ginger,One teaspoon of cloves,One-half teaspoon of allspice,One-half teaspoon of nutmeg,One-half teaspoon of salt,Three-quarters cup of strong cider vinegar.
One package of seeded raisins,
One tablespoon of cinnamon,
One teaspoon of ginger,
One teaspoon of cloves,
One-half teaspoon of allspice,
One-half teaspoon of nutmeg,
One-half teaspoon of salt,
Three-quarters cup of strong cider vinegar.
Stir to mix thoroughly, then cook for ten minutes. Cool and then fill into fruit jars. Pour one tablespoon of salad oil on top; adjust the rubber and lid and seal. Process in hot water bath for twenty minutes and then cool and store.
This mince will be found to be most delicious, and it will keep until used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester, England, and this recipe is over 400 years old. The original recipe was named Christmas Mynce Pye, and on the holidays, a great pye of Gloucester mynce, made by good dame Teesdale, was always sent as a tithe from the county to the good Queene Elizabeth, and in this way royal favor was conferred on this family by the queen, who was delighted with the wonderful concoction.
Black walnuts and hazel nuts were used in the original recipe, but as these nuts are quite expensive, the peanuts will do just as well.
In the days of long ago, before the day of heated apartments and water-heated homes, the housewife used the cellar as the cold-storage room. To-day this is impossible. For the householder who has an outside enclosed laundry or summer kitchen, the problem of keeping the holiday delicacies is quite an easy one. But to those of us who dwell in flats and apartments, some other way must be arranged.
Here are two new ideas that are worth trying: First, a window box on the shady side of the house. This box must be lined with asbestos paper on the inside, and then covered with the same paper and an additional covering of oil cloth upon the outside.
By covering the box in this way, the housewife is assured of a smaller storage space of an even temperature. Neither the extreme cold nor heat will affect this box. A thick layer of newspapers may be used as a lining, between the inside covering of the asbestos and the oil cloth covering upon the outside of the box.
Mincemeat must be stored in a cool, dry place to blend and ripen, without the danger of freezing. This is also an ideal time for the mother to plan to have the family help her and at the same time knit the home ties very closely together. The home where the family joins in the evening to make the seasonable delicacies is a very happy one. Let the children have some of their friends in to help them with the preparations.
Place one pint of chicken stock in a mixing bowl and add
One small onion, grated,One and one-half teaspoons of salt,One-half teaspoon of paprika,Four eggs.
One small onion, grated,One and one-half teaspoons of salt,One-half teaspoon of paprika,Four eggs.
One small onion, grated,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
Four eggs.
Beat until thoroughly mixed and then fill into well-buttered glass custard cups and set the cups in a baking pan and fill the pan half full of warm water. Place in a slow oven to bake until firm. Remove from the oven and let stand for five minutes to settle, then loosen the edges of the custard from the cups with a knife and turn on a slice of toast and serve with parsley sauce. This is a delicious luncheon dish.
Place in a mixing bowl
Four pounds of apples, chopped fine,One pound of peanuts, chopped fine,One pound of dried apricots, chopped fine,One pound of dried peaches, chopped fine,One pound of suet, chopped fine,Two packages of seeded raisins,One package of currants,One-quarter pound of candied citron, chopped fine,One-quarter pound of candied orange peel, chopped fine,One-quarter pound of candied lemon peel, chopped fine,Two tablespoons of cinnamon,One teaspoon of mace,One teaspoon of ginger,One teaspoon of allspice,One teaspoon of cloves,One teaspoon of salt,One pint jar of grape or other preserves,One quart of molasses,One quart of cider, boiled for fifteen minutes.
Four pounds of apples, chopped fine,One pound of peanuts, chopped fine,One pound of dried apricots, chopped fine,One pound of dried peaches, chopped fine,One pound of suet, chopped fine,Two packages of seeded raisins,One package of currants,One-quarter pound of candied citron, chopped fine,One-quarter pound of candied orange peel, chopped fine,One-quarter pound of candied lemon peel, chopped fine,Two tablespoons of cinnamon,One teaspoon of mace,One teaspoon of ginger,One teaspoon of allspice,One teaspoon of cloves,One teaspoon of salt,One pint jar of grape or other preserves,One quart of molasses,One quart of cider, boiled for fifteen minutes.
Four pounds of apples, chopped fine,
One pound of peanuts, chopped fine,
One pound of dried apricots, chopped fine,
One pound of dried peaches, chopped fine,
One pound of suet, chopped fine,
Two packages of seeded raisins,
One package of currants,
One-quarter pound of candied citron, chopped fine,
One-quarter pound of candied orange peel, chopped fine,
One-quarter pound of candied lemon peel, chopped fine,
Two tablespoons of cinnamon,
One teaspoon of mace,
One teaspoon of ginger,
One teaspoon of allspice,
One teaspoon of cloves,
One teaspoon of salt,
One pint jar of grape or other preserves,
One quart of molasses,
One quart of cider, boiled for fifteen minutes.
Mix thoroughly and then store in the same manner as for ye olde-tyme mincemeat.
Purchase one pound of shin beef and one-half pound of good soup bones, preferably bones from the chine or rib. Wipe the meat, place it and the bones in a saucepan and add three cups of boiling water. Cook slowly without seasoning until the meat is tender. Cool and then pick the meat from the bones and put all the meat through the food chopper into a large bowl and add
One pound of suet, shredded fine,Five pounds of apples, chopped fine,Grated rind of three lemons,Juice of three lemons,One-half pound of candied orange peel, shredded fine,One-half pound of lemon peel, shredded fine,One-half pound of citron peel, shredded fine,One pound of dried or evaporated peaches, shredded fine,One pound of shelled peanuts, chopped fine,Two packages of seeded raisins,One package of currants,Three level tablespoons of cinnamon,Two level teaspoons of mace,Two level teaspoons of allspice,One level teaspoon of cloves,One level teaspoon of ginger,Two level teaspoons of salt.
One pound of suet, shredded fine,Five pounds of apples, chopped fine,Grated rind of three lemons,Juice of three lemons,One-half pound of candied orange peel, shredded fine,One-half pound of lemon peel, shredded fine,One-half pound of citron peel, shredded fine,One pound of dried or evaporated peaches, shredded fine,One pound of shelled peanuts, chopped fine,Two packages of seeded raisins,One package of currants,Three level tablespoons of cinnamon,Two level teaspoons of mace,Two level teaspoons of allspice,One level teaspoon of cloves,One level teaspoon of ginger,Two level teaspoons of salt.
One pound of suet, shredded fine,
Five pounds of apples, chopped fine,
Grated rind of three lemons,
Juice of three lemons,
One-half pound of candied orange peel, shredded fine,
One-half pound of lemon peel, shredded fine,
One-half pound of citron peel, shredded fine,
One pound of dried or evaporated peaches, shredded fine,
One pound of shelled peanuts, chopped fine,
Two packages of seeded raisins,
One package of currants,
Three level tablespoons of cinnamon,
Two level teaspoons of mace,
Two level teaspoons of allspice,
One level teaspoon of cloves,
One level teaspoon of ginger,
Two level teaspoons of salt.
Mix thoroughly, then place in a deep saucepan
One quart of syrup,One pound of brown sugar,One and one-half cups of stock from the meat,One quart of cider,One-quarter cup of vinegar.
One quart of syrup,One pound of brown sugar,One and one-half cups of stock from the meat,One quart of cider,One-quarter cup of vinegar.
One quart of syrup,
One pound of brown sugar,
One and one-half cups of stock from the meat,
One quart of cider,
One-quarter cup of vinegar.
Bring to a boil and cook for twenty minutes. Pour over the mincemeat and mix thoroughly. Fill into crocks or jars; cover closely and set in a cool place, or fill it into all-glass jars and adjust the rubber and lid. Seal and then place in a hot-water bath. Process for one-half hour, at a temperature of 185 degrees Fahrenheit. Remove and store in a cool place. Mincemeat that has been sterilized will keep until used.
Place one quart of thinly sliced green tomatoes in a bowl and sprinkle with four tablespoons of salt. Let stand for four hours, then drain and squeeze dry. Return to the bowl and add
One-half pound of finely chopped suet,Two and one-half pounds of finely chopped apples,One cup of finely chopped dried apricots,One cup of finely chopped seeded raisins,One cup of finely chopped peanuts,One cup of plum preserves,Two cups of molasses,One and one-half cups of boiled cider,One tablespoon of cinnamon,One-half teaspoon of nutmeg,One-half teaspoon of cloves,One-quarter teaspoon of allspice,One-half teaspoon of ginger.
One-half pound of finely chopped suet,Two and one-half pounds of finely chopped apples,One cup of finely chopped dried apricots,One cup of finely chopped seeded raisins,One cup of finely chopped peanuts,One cup of plum preserves,Two cups of molasses,One and one-half cups of boiled cider,One tablespoon of cinnamon,One-half teaspoon of nutmeg,One-half teaspoon of cloves,One-quarter teaspoon of allspice,One-half teaspoon of ginger.
One-half pound of finely chopped suet,
Two and one-half pounds of finely chopped apples,
One cup of finely chopped dried apricots,
One cup of finely chopped seeded raisins,
One cup of finely chopped peanuts,
One cup of plum preserves,
Two cups of molasses,
One and one-half cups of boiled cider,
One tablespoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of cloves,
One-quarter teaspoon of allspice,
One-half teaspoon of ginger.
Mix thoroughly and then store in the same manner as for ye olde-time mincemeat.
One-half cup of finely chopped cold cooked meat,Three-quarters cup of finely chopped suet,Six cups of finely chopped apples,One cup of finely chopped candied orange and lemon peel, mixed,One cup of seeded raisins,One cup of currants,One cup of chopped peanuts,One cup of chopped apricots,One and one-half cups of molasses,One cup of cider,Four tablespoons of vinegar,One tablespoon of cinnamon,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of ginger,One-half teaspoon of salt.
One-half cup of finely chopped cold cooked meat,Three-quarters cup of finely chopped suet,Six cups of finely chopped apples,One cup of finely chopped candied orange and lemon peel, mixed,One cup of seeded raisins,One cup of currants,One cup of chopped peanuts,One cup of chopped apricots,One and one-half cups of molasses,One cup of cider,Four tablespoons of vinegar,One tablespoon of cinnamon,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of ginger,One-half teaspoon of salt.
One-half cup of finely chopped cold cooked meat,
Three-quarters cup of finely chopped suet,
Six cups of finely chopped apples,
One cup of finely chopped candied orange and lemon peel, mixed,
One cup of seeded raisins,
One cup of currants,
One cup of chopped peanuts,
One cup of chopped apricots,
One and one-half cups of molasses,
One cup of cider,
Four tablespoons of vinegar,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of ginger,
One-half teaspoon of salt.
Mix and then store in the same manner as for ye old-tyme mincemeat.
Chop fine sufficient left-over cold cooked beef or lamb free from all fat to measure two cups. Place in a large bowl and add
Two quarts of finely chopped apples,One cup of finely chopped candied orange peel,One cup of finely chopped candied lemon peel,One cup of finely chopped citron,One cup of finely chopped apricots,Two cups each of seedless raisins and currants,One cup of finely chopped shelled almonds,One cup of corn oil,One and one-half tablespoons of cinnamon,One teaspoon of cloves,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of ginger,One teaspoon of salt.
Two quarts of finely chopped apples,One cup of finely chopped candied orange peel,One cup of finely chopped candied lemon peel,One cup of finely chopped citron,One cup of finely chopped apricots,Two cups each of seedless raisins and currants,One cup of finely chopped shelled almonds,One cup of corn oil,One and one-half tablespoons of cinnamon,One teaspoon of cloves,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of ginger,One teaspoon of salt.
Two quarts of finely chopped apples,
One cup of finely chopped candied orange peel,
One cup of finely chopped candied lemon peel,
One cup of finely chopped citron,
One cup of finely chopped apricots,
Two cups each of seedless raisins and currants,
One cup of finely chopped shelled almonds,
One cup of corn oil,
One and one-half tablespoons of cinnamon,
One teaspoon of cloves,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of ginger,
One teaspoon of salt.
Now place in a saucepan
One quart of cider.One pound of brown sugar,One cup of molasses.
One quart of cider.One pound of brown sugar,One cup of molasses.
One quart of cider.
One pound of brown sugar,
One cup of molasses.
Stir to dissolve, then bring to a boil and cook for fifteen minutes. Pour over the mincemeat and mix thoroughly. Fill into crocks or jars and store as for ye olde-tyme mincemeat.
When storing mincemeat either in crocks or in jars, cover with salad oil, about one-quarter inch deep, to exclude air. Use a good grade of salad oil. This makes it unnecessary to use liquor for keeping the mincemeat.
The bride housewife who is planning a Thanksgiving dinner for "just us two" frequently finds herself in a dilemma. Turkey is much too large for her and chicken hardly appeals to her for this day. However, below are some suggestive menus for a Thanksgiving dinner for two.
No. 1.
No. 1.
No. 2.
No. 2.
No. 3.
No. 3.
Place the oysters in the ice box, near the ice, until ready to serve. Scrape and clean the celery, cutting the root into a point, then splitting it in half from root end to tip.
Place in cold water and trim, then cleanse the radishes. Split the radishes into four parts, from tip to near the stem end; use a sharp knife for this purpose—this makes eight cuts in the radishes. Place in cold water.
Wash the oyster shells and set aside until needed for serving the oysters.
Split the squab down the back, then draw. Wash well in cold water and remove the breast bone. Place in a baking pan, rub with shortening and dust very lightly with the flour. Place in a hot oven to bake for thirty-five minutes. Baste frequently with hot water. Now lift to a hot plank and cover with strips of bacon. Split the sweet potatoes and place on each corner. Brush lightly with butter, dust with cinnamon and brown sugar. Place in a hot oven for twelve minutes.
Have the butcher split the hen down the back and remove the breast bone. Wash and wipe dry, then rub well with shortening and dust with flour. Lay in a baking pan and place in a hot oven. Baste every ten minutes with boiling water. Cook for forty minutes in a moderate oven and just ten minutes before removing from the oven cover the hen with strips of bacon and
Three onions, minced fine,One green pepper, minced fine,
Three onions, minced fine,One green pepper, minced fine,
Three onions, minced fine,
One green pepper, minced fine,
Carefully look over the oyster and remove all bits of shell. Wash and then roll in mayonnaise, dip in bread crumbs. Return to the deep shell and broil or bake in a hot oven for ten minutes.
Place in a mixing bowl
One cup of flour,One teaspoon of baking powder,One-half teaspoon of salt.
One cup of flour,One teaspoon of baking powder,One-half teaspoon of salt.
One cup of flour,
One teaspoon of baking powder,
One-half teaspoon of salt.
Sift to mix, then rub in three tablespoons of shortening and mix to a dough with three tablespoons of water. Chop the water into the flour, then turn on the pastry board and roll out one-quarter inch thick. Use for tarts and turnovers. Brush with milk or syrup and water and bake in a moderate oven.
Place in a mixing bowl
Three-quarters cup of white corn syrup,Yolk of one egg,Four tablespoons of water,One cup of sifted flour,Three level teaspoons of baking powder,One level teaspoon of flavoring.
Three-quarters cup of white corn syrup,Yolk of one egg,Four tablespoons of water,One cup of sifted flour,Three level teaspoons of baking powder,One level teaspoon of flavoring.
Three-quarters cup of white corn syrup,
Yolk of one egg,
Four tablespoons of water,
One cup of sifted flour,
Three level teaspoons of baking powder,
One level teaspoon of flavoring.
Beat to mix thoroughly and then add two tablespoons of melted shortening, folding in carefully. When thoroughly mixed, cut and fold the white of egg into the dough. Turn into well-greased and floured pan which has a tube in the centre and bake in a moderate oven for twenty-five minutes.
Materials needed for twenty-five persons:
One-half pound of almonds,Two small jars of sweet mixed pickles,Twenty-five stewing oysters,Six pound cut of fresh salmon,One bunch of parsley,Three bunches of watercress,One bunch of leeks,One bunch of thyme,Two fifteen-pound turkeys,One quart of cranberries,Three-pound can of white corn syrup,Three-quarters peck of sweet potatoes,Three large cans of asparagus,Three firm heads of lettuce,One can of pimentos,Two large bottles of catsup,One small bottle of Worcestershire sauce,One glass of horseradish,Six quarts of ice cream, cut five blocks to the quart,Ten or twelve-pound wedding cake,One pound of coffee,One pint of cream,One pound of sugar,One pound of butter,Fifty rolls.
One-half pound of almonds,Two small jars of sweet mixed pickles,Twenty-five stewing oysters,Six pound cut of fresh salmon,One bunch of parsley,Three bunches of watercress,One bunch of leeks,One bunch of thyme,Two fifteen-pound turkeys,One quart of cranberries,Three-pound can of white corn syrup,Three-quarters peck of sweet potatoes,Three large cans of asparagus,Three firm heads of lettuce,One can of pimentos,Two large bottles of catsup,One small bottle of Worcestershire sauce,One glass of horseradish,Six quarts of ice cream, cut five blocks to the quart,Ten or twelve-pound wedding cake,One pound of coffee,One pint of cream,One pound of sugar,One pound of butter,Fifty rolls.
One-half pound of almonds,
Two small jars of sweet mixed pickles,
Twenty-five stewing oysters,
Six pound cut of fresh salmon,
One bunch of parsley,
Three bunches of watercress,
One bunch of leeks,
One bunch of thyme,
Two fifteen-pound turkeys,
One quart of cranberries,
Three-pound can of white corn syrup,
Three-quarters peck of sweet potatoes,
Three large cans of asparagus,
Three firm heads of lettuce,
One can of pimentos,
Two large bottles of catsup,
One small bottle of Worcestershire sauce,
One glass of horseradish,
Six quarts of ice cream, cut five blocks to the quart,
Ten or twelve-pound wedding cake,
One pound of coffee,
One pint of cream,
One pound of sugar,
One pound of butter,
Fifty rolls.
Open the catsup, Worcestershire sauce and horseradish and mix well. Add one-half cup of vinegar and mix again, and use for oyster cocktail, allowing five oysters for each person.
Do not put any filling in the turkey. It will then resemble the grilled turkey of New Orleans.
Purchase the white corn syrup and place in a saucepan and add the cranberries. Bring to a boil and cook slowly for twenty minutes, and then turn into a bowl to mould. If you wish to strain out the seeds and skins, rub through a coarse sieve.
If you wish to turn the cranberries from the bowl, rinse the bowl in cold water before pouring the jelly in.
No. 1
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No. 2
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No. 3
No. 3
Materials required:
Pound of almonds,Six stalks of celery,Eight large cans of tuna fish,One can of pimentos,One-half pound of mushrooms,Six quarts of milk,Three large cans of asparagus,Six quarts of ice cream, cut five blocks to the quart,Eight-pound wedding cake,One pound of coffee,One pound of sugar,One can of milk,Twenty-five rolls,One pound of butter.
Pound of almonds,Six stalks of celery,Eight large cans of tuna fish,One can of pimentos,One-half pound of mushrooms,Six quarts of milk,Three large cans of asparagus,Six quarts of ice cream, cut five blocks to the quart,Eight-pound wedding cake,One pound of coffee,One pound of sugar,One can of milk,Twenty-five rolls,One pound of butter.
Pound of almonds,
Six stalks of celery,
Eight large cans of tuna fish,
One can of pimentos,
One-half pound of mushrooms,
Six quarts of milk,
Three large cans of asparagus,
Six quarts of ice cream, cut five blocks to the quart,
Eight-pound wedding cake,
One pound of coffee,
One pound of sugar,
One can of milk,
Twenty-five rolls,
One pound of butter.
Open cans of fish and turn into a large bowl. Make the sauce as follows. Place in a saucepan
Six quarts of milk,Five level cups of flour.
Six quarts of milk,Five level cups of flour.
Six quarts of milk,
Five level cups of flour.
Stir to blend thoroughly, then bring to a boil and cook slowly for five minutes. Now add
One can of chopped pimentos,The prepared mushrooms,Three level tablespoons of salt,Two level tablespoons of paprika,One teaspoon of pepper.
One can of chopped pimentos,The prepared mushrooms,Three level tablespoons of salt,Two level tablespoons of paprika,One teaspoon of pepper.
One can of chopped pimentos,
The prepared mushrooms,
Three level tablespoons of salt,
Two level tablespoons of paprika,
One teaspoon of pepper.
The tuna fish should be broken in large pieces. Heat slowly and when hot serve on thin slices of toast.
Peel the mushrooms and then cut both caps and stems in small pieces. Parboil for five minutes in boiling water and then drain and use.
A heart shape may be arranged for either the square or round table. Have the shape made by a carpenter, fastening small cleats underneath to prevent its slipping off table top. The cleats must be arranged so they will catch the edge of the table.
Remove the crust from a loaf of bread, and then cut into slices one inch thick. Toast and then cut American cheese in slices one-fourth inch thick. Place on toast and spread lightly with grated onion. Place in the pan in a hot oven to toast the cheese.
This cake can be made and baked in forty-five minutes. Place in a bowl
One and one-half cups of molasses,One-half cup of shortening,One cup of water,Four cups of sifted flour,Three level tablespoons of baking powder,One and one-half teaspoons of cinnamon,One teaspoon of nutmeg,One teaspoon of ginger,One-half teaspoon of allspice,One-quarter teaspoon of cloves.
One and one-half cups of molasses,One-half cup of shortening,One cup of water,Four cups of sifted flour,Three level tablespoons of baking powder,One and one-half teaspoons of cinnamon,One teaspoon of nutmeg,One teaspoon of ginger,One-half teaspoon of allspice,One-quarter teaspoon of cloves.
One and one-half cups of molasses,
One-half cup of shortening,
One cup of water,
Four cups of sifted flour,
Three level tablespoons of baking powder,
One and one-half teaspoons of cinnamon,
One teaspoon of nutmeg,
One teaspoon of ginger,
One-half teaspoon of allspice,
One-quarter teaspoon of cloves.
Beat just enough to mix and then pour into well-greased and floured pan and bake for forty minutes in a moderate oven. It can be cut and eaten while hot if desired.
Place in a bowl
One cup of cottage cheese,One onion, minced fine,Two peppers, chopped fine,One-half cup of mayonnaise,One teaspoon of salt,One teaspoon of paprika.
One cup of cottage cheese,One onion, minced fine,Two peppers, chopped fine,One-half cup of mayonnaise,One teaspoon of salt,One teaspoon of paprika.
One cup of cottage cheese,
One onion, minced fine,
Two peppers, chopped fine,
One-half cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika.
Beat to mix and then butter the bread and cut in thin slices. Place a layer of cheese mixture and then cover and cut in half.
Mince fine one and one-half cups of onions. Parboil until tender and then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan and add the onions. Toss until onions are nicely browned and tender. Spread between slices of buttered rye bread.
Round skirt, flank or chuck steaks may be used for this dish. Cut one and one-quarter pounds of thin round steak into four pieces. Now mince very fine
Two ounces of salt pork,Two onions,Four branches of parsley.
Two ounces of salt pork,Two onions,Four branches of parsley.
Two ounces of salt pork,
Two onions,
Four branches of parsley.
Add
One and one-half cups of prepared bread,Two teaspoons of salt,One teaspoon of paprika,One teaspoon of Worcestershire sauce.
One and one-half cups of prepared bread,Two teaspoons of salt,One teaspoon of paprika,One teaspoon of Worcestershire sauce.
One and one-half cups of prepared bread,
Two teaspoons of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce.
Mix thoroughly and then form into a sausage and lay on the prepared steak and roll, tying securely in three places with white string. Roll the steak in flour and then place four tablespoons of shortening in a deep saucepan and add the prepared fillets, and brown well. When the fillets are nicely browned, stir in two tablespoons of flour well and add
Two cups of boiling water,One carrot, cut in quarters,Four small onions.
Two cups of boiling water,One carrot, cut in quarters,Four small onions.
Two cups of boiling water,
One carrot, cut in quarters,
Four small onions.
Cover closely and cook for one hour and then add
Two teaspoons of salt,One-half teaspoon of pepper,Juice of one-half lemon,One cup of peas.
Two teaspoons of salt,One-half teaspoon of pepper,Juice of one-half lemon,One cup of peas.
Two teaspoons of salt,
One-half teaspoon of pepper,
Juice of one-half lemon,
One cup of peas.
Heat to the boiling point and then cook for ten minutes. Now lay a slice of toast for each fillet on a hot platter and lift the fillet. Remove the strings, then lift the carrot and onions and lay on a platter. Strain over the gravy and then place the peas in a border around the platter, and garnish with thin slices of tomato.
Place one-half pound of grated cheese in a saucepan or chafing dish and add
One onion, grated,Three-quarters cup of well-drained canned tomatoes,One tablespoon of Worcestershire sauce,One well-beaten egg,One teaspoon of salt,One teaspoon of paprika.
One onion, grated,Three-quarters cup of well-drained canned tomatoes,One tablespoon of Worcestershire sauce,One well-beaten egg,One teaspoon of salt,One teaspoon of paprika.
One onion, grated,
Three-quarters cup of well-drained canned tomatoes,
One tablespoon of Worcestershire sauce,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika.
Mix and heat until the cheese melts. Serve on the toast.
Allow one-half dozen oysters for each person. Look over the oysters carefully and wash to remove bits of shell. Place well-drained oysters in a saucepan and place on stove. Shake continually until cooked, usually about four or five minutes. Season with salt, pepper and one tablespoon of Worcestershire sauce. Lift on a thick slice of toast and pour one tablespoon of melted butter over the oysters and then divide the liquid in the pan and pour over the toast. Sprinkle with finely chopped parsley and serve.
Rub one cup of cold boiled rice through a fine sieve into a mixing bowl and add
One egg,One cup of milk,One teaspoon of salt,Four tablespoons of syrup,Three tablespoons of shortening,One and three-quarters cups of flour,Four teaspoons of baking powder.
One egg,One cup of milk,One teaspoon of salt,Four tablespoons of syrup,Three tablespoons of shortening,One and three-quarters cups of flour,Four teaspoons of baking powder.
One egg,
One cup of milk,
One teaspoon of salt,
Four tablespoons of syrup,
Three tablespoons of shortening,
One and three-quarters cups of flour,
Four teaspoons of baking powder.
Beat hard to mix and then pour into well-greased and floured muffin pans, and bake in a hot oven for twenty minutes.
One and one-half cups of sugar,Three-quarters cup of shortening,Yolks of five eggs.
One and one-half cups of sugar,Three-quarters cup of shortening,Yolks of five eggs.
One and one-half cups of sugar,
Three-quarters cup of shortening,
Yolks of five eggs.
Cream until light lemon color and then add
Three teaspoons of baking powder,Five cups of flour,One cup of milk,One package of small seedless raisins or currants,One-half teaspoon of salt.
Three teaspoons of baking powder,Five cups of flour,One cup of milk,One package of small seedless raisins or currants,One-half teaspoon of salt.
Three teaspoons of baking powder,
Five cups of flour,
One cup of milk,
One package of small seedless raisins or currants,
One-half teaspoon of salt.
Beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs. Pour into square pan which has been lined with paper and then greased and floured. Bake in a moderate oven for one hour. Ice with water-icing and mark off into slices with a knife while the icing is soft.
Pare and cut in dice
Two carrots,One cup of celery,One cup of sliced onions.
Two carrots,One cup of celery,One cup of sliced onions.
Two carrots,
One cup of celery,
One cup of sliced onions.
Place in a saucepan, cover with boiling water and cook until tender; then drain, and then mince fine three slices of bacon. Brown bacon and then lift and add the vegetables to the fat left from browning the bacon. Add
One cup of canned peas,One and one-half teaspoons of salt,One teaspoon of paprika,One tablespoon of vinegar.
One cup of canned peas,One and one-half teaspoons of salt,One teaspoon of paprika,One tablespoon of vinegar.
One cup of canned peas,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One tablespoon of vinegar.
Cook slowly for fifteen minutes.
The large ox tail joints or the usual ox tail may be used for this. Soak two and one-half pounds of tails in warm water for fifteen minutes and then wash well, and drain and wipe dry. Roll in flour and then brown quickly in hot fat. Now lift to a deep saucepan and add
Three cups of boiling water,Two cups of sliced onions,Two carrots, cut in dice.
Three cups of boiling water,Two cups of sliced onions,Two carrots, cut in dice.
Three cups of boiling water,
Two cups of sliced onions,
Two carrots, cut in dice.
Cook slowly for one and one-quarter hours and then season with
Two teaspoons of salt,One teaspoon of pepper,Four tablespoons of finely chopped parsley.
Two teaspoons of salt,One teaspoon of pepper,Four tablespoons of finely chopped parsley.
Two teaspoons of salt,
One teaspoon of pepper,
Four tablespoons of finely chopped parsley.
Now to serve cook three-quarters pound of macaroni in boiling water for twenty minutes and then drain and season, and place on a hot platter. Lay on top of the macaroni the cooked ox tails and pour over all the gravy containing the onions and carrots. Garnish with finely chopped parsley and serve.
Place in a mixing bowl three slices of bacon, minced fine, and cooked until nicely browned
Three tablespoons of bacon fat,One egg,Three-quarters cup of milk,One and one-half cups of flour,Three-quarters cup of potatoes rubbed through a fine sieve,Four teaspoons of baking powder.
Three tablespoons of bacon fat,One egg,Three-quarters cup of milk,One and one-half cups of flour,Three-quarters cup of potatoes rubbed through a fine sieve,Four teaspoons of baking powder.
Three tablespoons of bacon fat,
One egg,
Three-quarters cup of milk,
One and one-half cups of flour,
Three-quarters cup of potatoes rubbed through a fine sieve,
Four teaspoons of baking powder.
Beat hard to thoroughly mix and then bake on a griddle or fry in hot fat.
Peel three bananas and then cut in half. Place in a bowl and sprinkle with the juice of one lemon. Let stand for one hour to marinate, and then dip in a batter and fry until golden brown. Lay on a thin slice of sponge cake and spread the cake with pineapple jelly or jam. Pile high with fruit whip and garnish with finely chopped crystallized ginger.
Soak one pint of beans in plenty of cold water overnight and in the morning carefully wash and place in a saucepan and cover again with water. Bring to a boil and cook for ten minutes, and then drain and place in a casserole or baking dish, and add
One-half pound of salt pork, cut into two-inch blocks,One cup of stewed tomatoes rubbed through a sieve,Four tablespoons of molasses,One teaspoon of salt,One onion, chopped fine,One-half teaspoon of pepper,One-quarter teaspoon of mustard.
One-half pound of salt pork, cut into two-inch blocks,One cup of stewed tomatoes rubbed through a sieve,Four tablespoons of molasses,One teaspoon of salt,One onion, chopped fine,One-half teaspoon of pepper,One-quarter teaspoon of mustard.
One-half pound of salt pork, cut into two-inch blocks,
One cup of stewed tomatoes rubbed through a sieve,
Four tablespoons of molasses,
One teaspoon of salt,
One onion, chopped fine,
One-half teaspoon of pepper,
One-quarter teaspoon of mustard.
Mix well and then add sufficient water to cover. Bake in a moderate oven for three hours.
Place in a mixing bowl
Two cups of buttermilk,One teaspoon of baking soda,One teaspoon of salt,Three tablespoons of sugar,Four tablespoons of shortening,One egg,Three cups of whole-wheat flour,Two teaspoons of baking powder.
Two cups of buttermilk,One teaspoon of baking soda,One teaspoon of salt,Three tablespoons of sugar,Four tablespoons of shortening,One egg,Three cups of whole-wheat flour,Two teaspoons of baking powder.
Two cups of buttermilk,
One teaspoon of baking soda,
One teaspoon of salt,
Three tablespoons of sugar,
Four tablespoons of shortening,
One egg,
Three cups of whole-wheat flour,
Two teaspoons of baking powder.
Beat hard to mix and then pour into well-greased muffin pans and bake for twenty minutes in a hot oven.
Place in a mixing bowl
Three cups of buttermilk,One and one-half teaspoons of salt,Two teaspoons of baking soda,Three-quarters cup of syrup,One-half cup of shortening.
Three cups of buttermilk,One and one-half teaspoons of salt,Two teaspoons of baking soda,Three-quarters cup of syrup,One-half cup of shortening.
Three cups of buttermilk,
One and one-half teaspoons of salt,
Two teaspoons of baking soda,
Three-quarters cup of syrup,
One-half cup of shortening.
Beat to thoroughly mix and then add
Four cups of whole-wheat flour,Three cups of bran,One and one-half cups of white flour,Two teaspoons of baking powder.
Four cups of whole-wheat flour,Three cups of bran,One and one-half cups of white flour,Two teaspoons of baking powder.
Four cups of whole-wheat flour,
Three cups of bran,
One and one-half cups of white flour,
Two teaspoons of baking powder.
Beat hard to mix and then pour into two well-greased and floured loaf-shaped pans and spread evenly. Let stand for ten minutes and then bake in a moderate oven for forty minutes. One-half package of seeded raisins or three-quarters cup of finely chopped nuts may be added to one loaf for variety. Use when one day old.
Place in a mixing bowl
Yolk of one egg,Two eggs,One and one-quarter cups of buttermilk,One teaspoon of vanilla extract,One-half cup of sugar,Three tablespoons of flour.
Yolk of one egg,Two eggs,One and one-quarter cups of buttermilk,One teaspoon of vanilla extract,One-half cup of sugar,Three tablespoons of flour.
Yolk of one egg,
Two eggs,
One and one-quarter cups of buttermilk,
One teaspoon of vanilla extract,
One-half cup of sugar,
Three tablespoons of flour.
Beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm water, and bake in a slow oven until firm in the centre. Remove, cool and then make a whip with
White of one egg,One-half glass of jelly.
White of one egg,One-half glass of jelly.
White of one egg,
One-half glass of jelly.
Beat to a stiff meringue and then pile high on each custard. Serve ice cold, dusted with cinnamon.
Place in a mixing bowl
One and one-half cups of buttermilk,Two tablespoons of syrup,One tablespoon of shortening,One teaspoon of baking soda,One teaspoon of salt.
One and one-half cups of buttermilk,Two tablespoons of syrup,One tablespoon of shortening,One teaspoon of baking soda,One teaspoon of salt.
One and one-half cups of buttermilk,
Two tablespoons of syrup,
One tablespoon of shortening,
One teaspoon of baking soda,
One teaspoon of salt.
Beat to mix and then add
One cup of whole-wheat flour,One-half cup of cornmeal,One teaspoon of baking powder.
One cup of whole-wheat flour,One-half cup of cornmeal,One teaspoon of baking powder.
One cup of whole-wheat flour,
One-half cup of cornmeal,
One teaspoon of baking powder.
Beat to mix and then bake on a hot gridle.
Scald two cups of buttermilk and then let cool. Put through a sieve to break up the large curds and then turn into a mixing bowl and add
Four tablespoons of sugar,One tablespoon of salt,Four tablespoons of shortening,One yeast cake dissolved in one-half cup of water.
Four tablespoons of sugar,One tablespoon of salt,Four tablespoons of shortening,One yeast cake dissolved in one-half cup of water.
Four tablespoons of sugar,
One tablespoon of salt,
Four tablespoons of shortening,
One yeast cake dissolved in one-half cup of water.
Beat hard to mix and then add eight cups of flour, and work to a smooth dough; grease the bowl and place the dough in it. Turn the dough over to thoroughly coat with the shortening. Cover and let rise overnight and then early in the morning punch down well and turn over for one hour. Place on a moulding board and divide into loaves. Form into the loaf and then place in well-greased pans and let rise for one hour. Bake in a moderate oven for forty minutes.
It is important that the temperature of the scalded and cooled buttermilk should be about 70 degrees Fahrenheit. When setting the bread overnight, be sure that it is in a place where the average temperature will be 65 degrees Fahrenheit in summer and 70 degrees Fahrenheit in winter, and which is free from drafts.
Place in a mixing bowl
One cup of buttermilk,Two tablespoons of shortening,One egg,One cup of sugar,One teaspoon of baking soda,One teaspoon of nutmeg,One-half teaspoon of ginger.
One cup of buttermilk,Two tablespoons of shortening,One egg,One cup of sugar,One teaspoon of baking soda,One teaspoon of nutmeg,One-half teaspoon of ginger.
One cup of buttermilk,
Two tablespoons of shortening,
One egg,
One cup of sugar,
One teaspoon of baking soda,
One teaspoon of nutmeg,
One-half teaspoon of ginger.
Beat to mix. Now add
Five cups of sifted flour,Two teaspoons of baking powder,
Five cups of sifted flour,Two teaspoons of baking powder,
Five cups of sifted flour,
Two teaspoons of baking powder,
and work to a smooth dough. Roll out one-half inch thick on well-floured pastry board and cut and fry until golden brown in hot fat.
Place one quart of buttermilk in a pan and heat gently to about 110 degrees Fahrenheit. Let cool and then turn into a piece of cheese-cloth and let drain for two hours. Now measure one and one-half cups of whey and place in a saucepan and add six tablespoons of cornstarch. Stir to dissolve and then bring to a boil and cook for five minutes. Now add
One cup of sugar,Yolks of two eggs,Grated rind of one-half lemon,One teaspoon of nutmeg,One-half teaspoon of vanilla.
One cup of sugar,Yolks of two eggs,Grated rind of one-half lemon,One teaspoon of nutmeg,One-half teaspoon of vanilla.
One cup of sugar,
Yolks of two eggs,
Grated rind of one-half lemon,
One teaspoon of nutmeg,
One-half teaspoon of vanilla.
And the prepared cheese that has been draining in the cheesecloth. Beat very hard with the egg-beater to thoroughly blend. Pour into pans which have been lined with plain pastry and bake for forty-five minutes in a moderate oven.
Dust the top of the pie before placing in the oven witheither nutmeg or cinnamon, and one-half cup of seeded raisins or finely chopped nuts may be added for variety, if desired.
Use left-over whites of egg
One for fruit whip;One for dipping croquettes, oysters and the like to be fried in deep fat.
One for fruit whip;One for dipping croquettes, oysters and the like to be fried in deep fat.
One for fruit whip;
One for dipping croquettes, oysters and the like to be fried in deep fat.
Melt three tablespoons of ham fat in the frying pan and add four tablespoons of flour, and cook until nice and brown, then add two cups of cider. Stir until well blended and then bring to a boil. Cook slowly for five minutes and then season with salt and white pepper and a little nutmeg.
To one cupful of cream sauce add
Yolk of one egg,Two tablespoons of lemon juice,One teaspoon of salt,One teaspoon of paprika,One teaspoon of grated onion.
Yolk of one egg,Two tablespoons of lemon juice,One teaspoon of salt,One teaspoon of paprika,One teaspoon of grated onion.
Yolk of one egg,
Two tablespoons of lemon juice,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of grated onion.
One cup of thick cream sauce,
Yolk of one egg,One teaspoon of paprika,One teaspoon of salt,One teaspoon of grated onion,Juice of one-half lemon,One-half cup of stewed tomatoes,One tablespoon of finely minced parsley.
Yolk of one egg,One teaspoon of paprika,One teaspoon of salt,One teaspoon of grated onion,Juice of one-half lemon,One-half cup of stewed tomatoes,One tablespoon of finely minced parsley.
Yolk of one egg,
One teaspoon of paprika,
One teaspoon of salt,
One teaspoon of grated onion,
Juice of one-half lemon,
One-half cup of stewed tomatoes,
One tablespoon of finely minced parsley.
Heat slowly, beating thoroughly to blend. Rub through fine sieve and then serve cold.
One cup of canned tomatoes rubbed through a sieve,One and one-half cups of cold water,Four onions, minced fine,One carrot, cut fine,One faggot of soup herbs.
One cup of canned tomatoes rubbed through a sieve,One and one-half cups of cold water,Four onions, minced fine,One carrot, cut fine,One faggot of soup herbs.
One cup of canned tomatoes rubbed through a sieve,
One and one-half cups of cold water,
Four onions, minced fine,
One carrot, cut fine,
One faggot of soup herbs.
Cook slowly for twenty minutes and then add
Three tablespoons of cornstarch,One tablespoon of sugar,Two teaspoons of salt,One teaspoon of pepper,One-quarter teaspoon of mustard dissolved in one-half cup of cold water.
Three tablespoons of cornstarch,One tablespoon of sugar,Two teaspoons of salt,One teaspoon of pepper,One-quarter teaspoon of mustard dissolved in one-half cup of cold water.
Three tablespoons of cornstarch,
One tablespoon of sugar,
Two teaspoons of salt,
One teaspoon of pepper,
One-quarter teaspoon of mustard dissolved in one-half cup of cold water.
Bring to a boil and then cook for ten minutes. Rub through a fine sieve and use.
To make a brown sauce, place four tablespoons of fat in a frying pan and add three tablespoons of flour. Stir until brown. Brown until a very dark color and then add one cup of stock or water. Stir until the mixture is perfectly smooth and at the boiling point for three minutes. Season as desired.
To make a sauce American take