One egg,Six tablespoons of oyster liquid,One tablespoon of Worcestershire sauce,One teaspoon of salt,One teaspoon of paprika,One tablespoon of prated onion.
One egg,Six tablespoons of oyster liquid,One tablespoon of Worcestershire sauce,One teaspoon of salt,One teaspoon of paprika,One tablespoon of prated onion.
One egg,
Six tablespoons of oyster liquid,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of prated onion.
Beat well to mix and then use. To prepare the bread crumbs, put dried bread through the food chopper, then sift and store until needed.
Mince two green peppers fine and place in a bowl, and add sufficient celery minced fine to measure one cupful, and
One onion, grated,Two cups of thick cream sauce,Two teaspoons of salt,One teaspoon of paprika,Twenty-five prepared oysters,Two cups of cooked macaroni.
One onion, grated,Two cups of thick cream sauce,Two teaspoons of salt,One teaspoon of paprika,Twenty-five prepared oysters,Two cups of cooked macaroni.
One onion, grated,
Two cups of thick cream sauce,
Two teaspoons of salt,
One teaspoon of paprika,
Twenty-five prepared oysters,
Two cups of cooked macaroni.
Mix and then pour into an au gratin dish. Cover with fine bread crumbs and then with three tablespoons of grated cheese. Bake for forty minutes in a moderate oven.
Cut a slice from the top of French rolls and scoop out the crumbs. Brush the inside of the loaf with melted butter and place in the oven and brown. Now place
One cup of thick cream sauce in a saucepan and addOne-half cup of finely diced celery parboiled,Two hard-boiled eggs, chopped fine,Two tablespoons of finely minced celery,One tablespoon of grated onion,Twenty-five oysters.
One cup of thick cream sauce in a saucepan and addOne-half cup of finely diced celery parboiled,Two hard-boiled eggs, chopped fine,Two tablespoons of finely minced celery,One tablespoon of grated onion,Twenty-five oysters.
One cup of thick cream sauce in a saucepan and add
One-half cup of finely diced celery parboiled,
Two hard-boiled eggs, chopped fine,
Two tablespoons of finely minced celery,
One tablespoon of grated onion,
Twenty-five oysters.
Wash and look carefully over the oysters for bits of shell. Drain and pat dry and then cut in half and add
Two tablespoons of lemon juice,One and one-half teaspoons of salt,Three-quarters teaspoon of white pepper.
Two tablespoons of lemon juice,One and one-half teaspoons of salt,Three-quarters teaspoon of white pepper.
Two tablespoons of lemon juice,
One and one-half teaspoons of salt,
Three-quarters teaspoon of white pepper.
Mix and then heat to the boiling point, and fill into four rolls and serve, garnished with parsley.
Look over twenty-five oysters and then place them in their own liquid over the fire and bring to a boil. Let scald for two minutes and then drain. Wash in cold water. Strain the oyster liquid back into the saucepan after measuring. To three-quarters cup of oyster liquid add
One-half cup of vinegar,One onion, grated,One green pepper, chopped fine,One bay leaf,One teaspoon of salt,One and one-half teaspoons of paprika,Three cloves,Two allspice,One tablespoon of Worcestershire sauce.
One-half cup of vinegar,One onion, grated,One green pepper, chopped fine,One bay leaf,One teaspoon of salt,One and one-half teaspoons of paprika,Three cloves,Two allspice,One tablespoon of Worcestershire sauce.
One-half cup of vinegar,
One onion, grated,
One green pepper, chopped fine,
One bay leaf,
One teaspoon of salt,
One and one-half teaspoons of paprika,
Three cloves,
Two allspice,
One tablespoon of Worcestershire sauce.
Bring to a boil and let cook for ten minutes. Pour over the oysters into all glass jars and then seal and set in a cool place.
Cut thinly sliced bacon in pieces the size of an oyster. Wash and look carefully over the oysters for bits of shell, then pat dry on a towel. Now thread a strip of bacon on a meat skewer and then an oyster and so on until the skewer is full, having the bacon first and last on the skewer. Fasten the ends of skewer with a small knob of potato or turnip. Dust the oysters and bacon thoroughly with flour and lay on a baking sheet and bake in hot oven for ten minutes. Serve with chili sauce.
Two cups of diced potatoes, parboiled,Three medium-sized onions, diced and parboiled.
Two cups of diced potatoes, parboiled,Three medium-sized onions, diced and parboiled.
Two cups of diced potatoes, parboiled,
Three medium-sized onions, diced and parboiled.
Grease a baking dish and then place a layer of onions and potatoes in the bottom and then a layer of oysters. Sprinkle the oyster with one-half cup of finely diced celery. Season each layer of oysters: cover with one and one-half cups of thick cream sauce and then with a crust of plain pastry. Wash the top of pastry with cold water and bake for forty-five minutes in a moderate oven.
Wash. look over and then chop fine twenty-five ovsters. Place in a bowl and then add
One cup of very thick cream sauce,One tablespoon of grated onion,Two tablespoons of finely minced parsley,One teaspoon of salt,One teaspoon of paprika,One-half teaspoon of mustard,One tablespoon Worcestershire sauce,Two hard-boiled eggs chopped fine,One-half cup of fine bread crumbs.
One cup of very thick cream sauce,One tablespoon of grated onion,Two tablespoons of finely minced parsley,One teaspoon of salt,One teaspoon of paprika,One-half teaspoon of mustard,One tablespoon Worcestershire sauce,Two hard-boiled eggs chopped fine,One-half cup of fine bread crumbs.
One cup of very thick cream sauce,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
One tablespoon Worcestershire sauce,
Two hard-boiled eggs chopped fine,
One-half cup of fine bread crumbs.
Mix thoroughly and then pour on a platter and set aside to chill. Now scrub clean one dozen deep shells. Fill with theprepared mixture and then brush with beaten egg and cover with fine crumbs. Fry until golden brown in hot fat.
The oyster is one of our most democratic luxuries; it is in very high favor in our most luxurious restaurants, and yet it is held in equal esteem in our most moderate-priced lunch rooms. Oysters are sold both in and out of the shell, fresh and canned, and they may be eaten and cooked in almost every conceivable way.
Among the best known varieties are blue point, Buzzard Bays, Cape Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags, Shrewsberrys and coruits and Oak Creeks. Many of these titles have really lost their real significance by trade misuses. Blue points, for example, is often, though incorrectly, applied to all small oysters, irrespective of their source.
The oyster season opens in September and continues on until May. Three sizes are usually recognized by the trade—half shells, the smallest culls, the medium size and the box, which is the largest. True oyster lovers really prefer the large Lynnhavens and others on the deep shell.
The epicure delights in eating raw oysters; and while this satisfies his appetite, it is also understood that the raw oyster virtually is assimilated without taxing the digestion.
Oysters may be found in almost all parts of the civilized world, each locality having its own special species.
It is a universal custom to omit the oyster from the bill of fare during the months of May, June, July and August. We have in their places the salt oyster and the clam.
Oysters may be served on either the deep or flat shell, on a bed of finely crushed ice with a slice of lemon, Worcestershire sauce, catsup, horseradish or tabasco sauce. Nice crisp celery and toasted crackers generally accompany raw oysters. Do not, under any circumstances, cover the oyster with ice. Oysters may be made into cocktails or may be frozen.
One-half cup of catsup,One tablespoon of Worcestershire sauce,One tablespoon of grated onion,Two drops of tabasco sauce,Juice of one-half lemon.
One-half cup of catsup,One tablespoon of Worcestershire sauce,One tablespoon of grated onion,Two drops of tabasco sauce,Juice of one-half lemon.
One-half cup of catsup,
One tablespoon of Worcestershire sauce,
One tablespoon of grated onion,
Two drops of tabasco sauce,
Juice of one-half lemon.
Mix well and use for four oyster cocktails, allowing five small oysters per person.
Place oysters in freezer and freeze until soft mush, and then serve in cocktail or sherbet glasses with garnish of lemon and finely minced parsley.
Oysters may also be prepared in many ways—stews, pans, broiled, baked, fried and roasted are among the popular ways of preparing them.
Wash and look over one dozen large oysters to free from bits of shell. Lay on a cloth to drain. Now place two tablespoons of butter in a clean saucepan and add the oysters and
One-half teaspoon of celery salt,One-half teaspoon of paprika.
One-half teaspoon of celery salt,One-half teaspoon of paprika.
One-half teaspoon of celery salt,
One-half teaspoon of paprika.
Bring to a boil, cook for three minules and then turn in a hot dish and serve at once.
To prepare a wet pan add one-half cupful ol strained oyster juice to the dry pan.
Prepare a dry pan and then dish on a slice of nicely browned and buttered toast.
Dip soda crackers in hot water and then place in a hot oven to toast. Prepare a dry pan, adding
One tablespoon of grated onion,One tablespoon of finely minced parsley,Three tablespoons of finely minced celery.
One tablespoon of grated onion,One tablespoon of finely minced parsley,Three tablespoons of finely minced celery.
One tablespoon of grated onion,
One tablespoon of finely minced parsley,
Three tablespoons of finely minced celery.
Cook slowly for eight minutes and then dish on the prepared crackers and garnish with a slice of lemon.
Have the oysters opened in the deep shell and then remove the oysters and wash and carefully look over for bits of shell. Roll in highly seasoned mayonnaise and then in fine bread crumbs, and return to the shell. Sprinkle with bits of finely chopped bacon and broil or bake in a hot broiler or oven for eight minutes. Serve in shell with a garnish of lemon.
Heat the griddle very hot and then pat the oysters dry, place on griddle and let brown slightly; turn on the other side. Lift when slightly brown, on to a piece of toast. Baste with a tablespoon of melted butter and garnish with finely chopped parsley and a slice of lemon.
Place the oysters in a hot frying pan and brown on both sides lightly. Lift to a piece of toast and cover with cream sauce and garnish with finely minced parsley and a slice of bacon.
Eighteen small oysters,One hard-boiled egg,One sweetbread, parboiled,Six mushrooms, pared and parboiled.
Eighteen small oysters,One hard-boiled egg,One sweetbread, parboiled,Six mushrooms, pared and parboiled.
Eighteen small oysters,
One hard-boiled egg,
One sweetbread, parboiled,
Six mushrooms, pared and parboiled.
Chop fine and place in a bowl, and add
One cup of thick cream sauce,One tablespoon of finely minced parsley,One tablespoon of grated onion,Four tablespoons of finely minced celery,Two level teaspoons of salt,One level teaspoon of paprika,One-half level teaspoon of mustard,Three-quarters cup of fine bread crumbs,Three tablespoons of melted butter.
One cup of thick cream sauce,One tablespoon of finely minced parsley,One tablespoon of grated onion,Four tablespoons of finely minced celery,Two level teaspoons of salt,One level teaspoon of paprika,One-half level teaspoon of mustard,Three-quarters cup of fine bread crumbs,Three tablespoons of melted butter.
One cup of thick cream sauce,
One tablespoon of finely minced parsley,
One tablespoon of grated onion,
Four tablespoons of finely minced celery,
Two level teaspoons of salt,
One level teaspoon of paprika,
One-half level teaspoon of mustard,
Three-quarters cup of fine bread crumbs,
Three tablespoons of melted butter.
Mix thoroughly and then fill into well-cleaned deep oyster shells, fill slightly about the edge of the shell. Brush with beaten egg and then with fine crumbs. Fry until golden brown in hot fat or bake in a hot oven for twenty minutes.
Chop twenty-five small oysters fine and then measure the liquid, and add sufficient milk to make one and one-quarter cups. Place in a bowl and add
Two cups of flour,Two teaspoons of baking powder,One and one-half teaspoons of salt,One teaspoon of paprika,Three tablespoons of finely minced parsley,One tablespoon of grated onion,The prepared oysters,One well-beaten egg.
Two cups of flour,Two teaspoons of baking powder,One and one-half teaspoons of salt,One teaspoon of paprika,Three tablespoons of finely minced parsley,One tablespoon of grated onion,The prepared oysters,One well-beaten egg.
Two cups of flour,
Two teaspoons of baking powder,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley,
One tablespoon of grated onion,
The prepared oysters,
One well-beaten egg.
Beat to mix; then fry like fritters in hot fat. For oyster pancakes, use the oyster-fritter mixture and bake like griddle cakes on a hot griddle.
Place yolks of three eggs in a bowl and add four tablespoons of cream sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks of eggs with
One teaspoon of salt,One-half teaspoon of white pepper,Two tablespoons of bread crumbs.
One teaspoon of salt,One-half teaspoon of white pepper,Two tablespoons of bread crumbs.
One teaspoon of salt,
One-half teaspoon of white pepper,
Two tablespoons of bread crumbs.
Mix and fold in the stiffly beaten whites of three eggs. Pour into an omelet pan containing three tablespoons of bacon fat and cook until firm; turn and fold and roll, and then garnish with bacon.
Pare the timbale shells after the recipes given with the irons. Have the shells hot and then fill with oysters à la Newburg.
One and one-half cups of thick cream sauce,Yolks of two eggs,Juice of one lemon,One and one-half teaspoons of salt,One teaspoon of paprika.
One and one-half cups of thick cream sauce,Yolks of two eggs,Juice of one lemon,One and one-half teaspoons of salt,One teaspoon of paprika.
One and one-half cups of thick cream sauce,
Yolks of two eggs,
Juice of one lemon,
One and one-half teaspoons of salt,
One teaspoon of paprika.
Now drain and pat dry twenty-five oysters. Add to sauce and heat slowly until boiling point is reached. Cook for five minutes and then fill into shells and serve at once.
Scrub the oysters in the shell and place in a colander over a pot of boiling water. Cover closely until the shell opened and the oyster starts to curl. Remove from the steamer and lift off the flat shell, serving in the deep shell with lightly seasoned melted butter, celery and slice of lemon.
Sweet potatoes are the roots or tubes of a vine-like plant; it is a native of tropical climate, but it is grown in states as far north as New York. The delicious yams of the southern states and the West Indies are made into many attractive foods. The food value of the sweet potato is closely allied to that of the white potato, but it contains from 4 to 10 per cent. sugar, where the ordinary white potato has no sugar. And, then, too, this common vegetable will provide a variety of delectable dishes.
Wash and cook the potatoes until tender. Use six large sweet potatoes. Drain, cool and peel. Mash fine and then place in a bowl and add
One tablespoon of butter,Two tablespoons of finely minced parsley,One teaspoon of salt,One-half teaspoon of pepper.
One tablespoon of butter,Two tablespoons of finely minced parsley,One teaspoon of salt,One-half teaspoon of pepper.
One tablespoon of butter,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.
Mould into croquettes and then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat. Serve with cheese sauce.
Cook sweet potatoes and peel and mash and then form into nests. Place the nests on a well-greased baking dish and fill with creamed dried beef. Place in the oven for ten minutes and heat. Sprinkle with grated cheese.
Sweet potatoes may be used for a border for stews, for goulashes, etc. Try this method of baking the potato: Wash well, scrubbing with a vegetable brush. Dry and then grease thoroughly and place in oven to bake. This method prevents a thick coarse skin from forming with the pulp attached to it.
Pare and cut the potatoes as for French frying and then cook in hot fat until golden brown.
Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon fat and broil in a broiler until golden brown.
One cup of brown sugar,Four tablespoons of shortening.
One cup of brown sugar,Four tablespoons of shortening.
One cup of brown sugar,
Four tablespoons of shortening.
Cream well and then add
One cup of mashed sweet potatoes,One and one-half cups of flour,One teaspoon of baking powder,One-half teaspoon of nutmeg,Three-quarters cup of raisins,One egg.
One cup of mashed sweet potatoes,One and one-half cups of flour,One teaspoon of baking powder,One-half teaspoon of nutmeg,Three-quarters cup of raisins,One egg.
One cup of mashed sweet potatoes,
One and one-half cups of flour,
One teaspoon of baking powder,
One-half teaspoon of nutmeg,
Three-quarters cup of raisins,
One egg.
Work to a smooth dough and then roll out on floured pastry board and cut one-quarter inch thick and then bake for eight minutes in a hot oven.
One cup of brown sugar,Three tablespoons of shortening.
One cup of brown sugar,Three tablespoons of shortening.
One cup of brown sugar,
Three tablespoons of shortening.
Cream well and then add
Two cups of sweet potatoes that have been rubbed through a fine sieve,One and one-quarter cups of milk,One well-beaten egg,One-quarter teaspoon of salt,One-half teaspoon of cinnamon.
Two cups of sweet potatoes that have been rubbed through a fine sieve,One and one-quarter cups of milk,One well-beaten egg,One-quarter teaspoon of salt,One-half teaspoon of cinnamon.
Two cups of sweet potatoes that have been rubbed through a fine sieve,
One and one-quarter cups of milk,
One well-beaten egg,
One-quarter teaspoon of salt,
One-half teaspoon of cinnamon.
Beat to thoroughly mix and then pour in a baking dish and bake in a moderate oven for thirty-five minutes.
Two cups of mashed sweet potatoes,One cup of milk,Four tablespoons of shortening,One egg,Four tablespoons of sugar.
Two cups of mashed sweet potatoes,One cup of milk,Four tablespoons of shortening,One egg,Four tablespoons of sugar.
Two cups of mashed sweet potatoes,
One cup of milk,
Four tablespoons of shortening,
One egg,
Four tablespoons of sugar.
Beat to mix and then sift together
One quart of flour,Three tablespoons of baking powder,One and one-half teaspoons of salt.
One quart of flour,Three tablespoons of baking powder,One and one-half teaspoons of salt.
One quart of flour,
Three tablespoons of baking powder,
One and one-half teaspoons of salt.
Add to the potato mixture and work to a smooth dough. Roll on a slightly floured pastry board and cut with knife into square. Place on a baking sheet and wash well with milk, then bake in hot oven for fifteen minutes.
Pare four large sweet potatoes and then cut in thin paper-like slices. Now grease a baking dish well and place a layer of prepared sweet potatoes, and then dust lightly with cinnamon and cover with four tablespoonfuls of brown sugar. Repeat until the dish is full and then place.
One and one-half cups of milk in a bowl
One and one-half cups of milk in a bowl
One and one-half cups of milk in a bowl
And add
One whole egg,Yolk of one egg,One-half cup of sugar.
One whole egg,Yolk of one egg,One-half cup of sugar.
One whole egg,
Yolk of one egg,
One-half cup of sugar.
Beat well to mix and then add
Two teaspoons of vanilla.
Two teaspoons of vanilla.
Two teaspoons of vanilla.
Pour over the potatoes and bake for fifty minutes in a slow oven. Add to white of egg, which has been left over for this purpose, and add one-half glass of currant jelly. Beat until the mixture will hold its shape and then pile high on the cold pudding and serve.
Wash and cook until tender six large sweet potatoes and then pare and mash well and then add
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,
One teaspoon of salt,
One-half teaspoon of pepper.
Pile on a baking dish and mould to shape of a pineapple. Make the pineapples eyes with the handle of a spoon and then brush with beaten egg and sprinkle with fine bread crumbs and then with two tablespoons of grated cheese. Bake in a hot oven for twenty minutes.
Cook and then peel and mash sufficient sweet potatoes to measure two cupfuls. Place in a bowl and then add
Two tablespoons of butter,Two tablespoons of finely minced parsley,Two tablespoons of finely minced red pepper,Six strips of bacon, minced fine and nicely browned.
Two tablespoons of butter,Two tablespoons of finely minced parsley,Two tablespoons of finely minced red pepper,Six strips of bacon, minced fine and nicely browned.
Two tablespoons of butter,
Two tablespoons of finely minced parsley,
Two tablespoons of finely minced red pepper,
Six strips of bacon, minced fine and nicely browned.
Mould into flat cakes and roll in flour and brown in the hot bacon fat.
Wash and cook the potatoes in their skins until tender and then drain and peel. Now place in a frying pan
Three-quarters cup of syrup,Piece of butter size of a walnut,One-half teaspoon of cinnamon,One-quarter teaspoon of nutmeg.
Three-quarters cup of syrup,Piece of butter size of a walnut,One-half teaspoon of cinnamon,One-quarter teaspoon of nutmeg.
Three-quarters cup of syrup,
Piece of butter size of a walnut,
One-half teaspoon of cinnamon,
One-quarter teaspoon of nutmeg.
Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes. Keep the pan where the potatoes will cook slowly, adding four tablespoons of boiling water.
Rub two cups of mashed potatoes through a fine sieve to remove the lumps. Place in a bowl and add
Yolks of two eggs,One teaspoon of salt,One-half teaspoon of paprika,One-half teaspoon of grated onion,One-half cup of milk.
Yolks of two eggs,One teaspoon of salt,One-half teaspoon of paprika,One-half teaspoon of grated onion,One-half cup of milk.
Yolks of two eggs,
One teaspoon of salt,
One-half teaspoon of paprika,
One-half teaspoon of grated onion,
One-half cup of milk.
Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Place in a well-greased pan and bake in a moderate oven for twenty minutes.
Mince fine sufficient bacon to measure four tablespoons after chopping. Place in a frying pan and add two grated onions; brown gently and then add
Two cups of mashed potatoes,One teaspoon of salt,One-half teaspoon of pepper.
Two cups of mashed potatoes,One teaspoon of salt,One-half teaspoon of pepper.
Two cups of mashed potatoes,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix thoroughly and then mold into croquettes. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.
Cut cold boiled potatoes into dice and then season with salt and pepper and place a layer in a baking dish. Sprinkle with fine crumbs and one tablespoon of finely minced onion, two tablespoons of finely minced parsley. Place in a second layer and season, then pour over the last layer two cups of cream sauce. Sprinkle with fine crumbs and a little grated cheese and bake in a moderate oven twenty-five minutes.
Rub one cup of mashed potatoes through a fine sieve into a bowl and add
One cup of milk,Two well-beaten eggs,One teaspoon of salt,Pinch of mace.
One cup of milk,Two well-beaten eggs,One teaspoon of salt,Pinch of mace.
One cup of milk,
Two well-beaten eggs,
One teaspoon of salt,
Pinch of mace.
Mix thoroughly and then turn into a baking dish and bake in a moderate oven until firm, usually about twenty minutes.
Boil medium-sized potatoes in their jackets. Cool and then peel. With a teaspoon scoop out a well in the centre, leaving a thin wall of potato. Now trim neatly into shape. Place in a bowl and marinate in French dressing, turning frequently so that each position may be seasoned. Now prepare a filling as follows:
One cold boiled beet, cut into tiny dice,One-half cup of cooked peas,One onion, grated,Three tablespoons of finely minced parsley,One-half cup of cold boiled potatoes, cut into tiny dice.
One cold boiled beet, cut into tiny dice,One-half cup of cooked peas,One onion, grated,Three tablespoons of finely minced parsley,One-half cup of cold boiled potatoes, cut into tiny dice.
One cold boiled beet, cut into tiny dice,
One-half cup of cooked peas,
One onion, grated,
Three tablespoons of finely minced parsley,
One-half cup of cold boiled potatoes, cut into tiny dice.
Toss the vegetables gently to mix. Season with salt and pepper and reduce four tablespoons of mayonnaise with two tablespoons of vinegar. Fill into the potato cups and place in a nest of crisp lettuce leaves. Garnish with mayonnaise and serve ice cold.
Cut large cold boiled potatoes into cubes as for French fried potatoes and dust lightly with flour and brown quickly in hot fat. This method prevents the potato from being soggy in the centre.
Mash boiled potatoes and then rub through a sieve to remove the lumps. Now add to
One quart of prepared potatoes,Three tablespoons of shortening,Two teaspoons of salt,One teaspoon of paprika,Two teaspoons of baking powder,One teaspoon of grated onion,One well-beaten egg,Six tablespoons of milk.
One quart of prepared potatoes,Three tablespoons of shortening,Two teaspoons of salt,One teaspoon of paprika,Two teaspoons of baking powder,One teaspoon of grated onion,One well-beaten egg,Six tablespoons of milk.
One quart of prepared potatoes,
Three tablespoons of shortening,
Two teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of baking powder,
One teaspoon of grated onion,
One well-beaten egg,
Six tablespoons of milk.
Beat thoroughly to mix and then spread in a layer about one inch thick on meat pies. Brush the top with milk and bake in a moderate oven for thirty-five minutes.
Grate four large cold boiled potatoes into a mixing bowl and add
One and one-half cups of flour,One and one-half teaspoons of salt,One teaspoon of pepper,One small onion, grated,Three tablespoons of finely minced parsley,One egg,Three tablespoons of water.
One and one-half cups of flour,One and one-half teaspoons of salt,One teaspoon of pepper,One small onion, grated,Three tablespoons of finely minced parsley,One egg,Three tablespoons of water.
One and one-half cups of flour,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One small onion, grated,
Three tablespoons of finely minced parsley,
One egg,
Three tablespoons of water.
Mix to a smooth dough and then form into balls the size of an egg. Drop into boiling water and cook for fifteen minutes. Lift and drain well and serve with either brown stew or cheese sauce.
Select large, well-shaped potatoes, and wax and grease thoroughly with shortening and place in the oven or broiler to bake. When done, cut a slice from the top and scoop out the contents of the baked potatoes into a bowl. Mash the potatoes and adda little milk, salt and pepper to taste and one tablespoon of butter to each potato. Beat until they are very light and fluffy and then fill back into the potatoes, piling up high. Place a strip of bacon on top of the prepared potatoes and place in a hot oven to brown the bacon. Dust with paprika and serve.
Six boiled potatoes, diced,Three onions, chopped fine,Two green peppers, chopped fine.
Six boiled potatoes, diced,Three onions, chopped fine,Two green peppers, chopped fine.
Six boiled potatoes, diced,
Three onions, chopped fine,
Two green peppers, chopped fine.
Place in bowl and mix; then add
One cup of mayonnaise dressing,One-fourth cup of vinegar,One tablespoon of salt,One teaspoon of paprika.
One cup of mayonnaise dressing,One-fourth cup of vinegar,One tablespoon of salt,One teaspoon of paprika.
One cup of mayonnaise dressing,
One-fourth cup of vinegar,
One tablespoon of salt,
One teaspoon of paprika.
Serve.
Prepare one quart of thinly sliced cold boiled potatoes and then add
Two cups of lettuce, shredded very fine,Three medium-sized onions, chopped fine,Two green peppers, chopped fine,Five tablespoons of finely chopped parsley,Two teaspoons of salt,One-half teaspoon of white pepper.
Two cups of lettuce, shredded very fine,Three medium-sized onions, chopped fine,Two green peppers, chopped fine,Five tablespoons of finely chopped parsley,Two teaspoons of salt,One-half teaspoon of white pepper.
Two cups of lettuce, shredded very fine,
Three medium-sized onions, chopped fine,
Two green peppers, chopped fine,
Five tablespoons of finely chopped parsley,
Two teaspoons of salt,
One-half teaspoon of white pepper.
Cover with
Three-quarters cup of mayonnaise dressing,One-quarter cup of vinegar.
Three-quarters cup of mayonnaise dressing,One-quarter cup of vinegar.
Three-quarters cup of mayonnaise dressing,
One-quarter cup of vinegar.
Toss gently to mix. Now chill a baking pan by placing on ice. Make two quarts of lemon gelatine. Pour some gelatine in the pan and turn it so as to make one-half-inch coating of gelatine all over the pan. Now spread on the potato salad in an even layer. Pour over the salad a little gelatin every few minutes to fill the crevices andcover the top. Set aside to mould and then when ready to serve, dip the pan in warm water for a few minutes and then unmould on a pastry board. Cut into squares and place in a nest of crisp lettuce leaves and garnish with a teaspoon of mayonnaise dressing.
Mince fine sufficient salt pork to measure one-half cup. Place in a frying pan and add three-quarters cup of chopped green onions. Cook slowly until tender, and then add one quart of mashed potatoes, well seasoned. Mix well and then turn into a bowl. Cool, and then form into cakes and roll in flour, and brown in hot pork fat. Serve with well-seasoned cream gravy.
Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust well with flour and then place four tablespoons of shortening in a frying pan and when smoking hot add the potatoes. Toss gently until nicely browned and add the seasoning.
Nowhere do they cook corn as tender as it is usually prepared in the corn belt. Select full, well-shaped ears of corn and remove the husk, leaving just the last layer. Now fold back this layer of husk and remove all the silk from the corn, using a stiff vegetable brush for this purpose. Refold the husk about the corn and cook it.
How to cook the corn: Have a large kettle containing plenty of boiling water. Add one teaspoon of sugar, add corn and boil twelve minutes for small ears and fifteen to eighteen minutes for large ears; cover pot closely.
Select firm, full ears of corn and husk. Remove the silk with a cloth and then plunge the ears of corn into boiling water and cook for five minutes. Remove and dip in cold water and then cut from the cob with a sharp knife. Spread on shallow trays and dry in a commercial or homemade drier.
This corn may be dried in the oven at a temperature of about 110 degrees Fahrenheit. Leave the oven door open so that the moisture may quickly evaporate.
The Lancaster county farmers dry this corn in the sun and cover the trays with mosquito netting; they are brought in at night to protect them from the dampness and dew, which would start a mould on the corn while it is drying.
Score and scrape the corn from two medium-sized ears, and then place in a bowl and add
One well-beaten egg,Two tablespoons of finely minced parsley,Three-quarters cup of flour,One teaspoon of baking powder,One half teaspoon of salt,One-quarter teaspoon of pepper.
One well-beaten egg,Two tablespoons of finely minced parsley,Three-quarters cup of flour,One teaspoon of baking powder,One half teaspoon of salt,One-quarter teaspoon of pepper.
One well-beaten egg,
Two tablespoons of finely minced parsley,
Three-quarters cup of flour,
One teaspoon of baking powder,
One half teaspoon of salt,
One-quarter teaspoon of pepper.
Beat to thoroughly mix and then either fry in hot fat or bake on a griddle.
Remove the husk from the corn, leaving just a single layer against the corn: fold back this single layer of husk and remove all the silk, wiping with a dry cloth. Place two inches of salt in the bottom of a deep crock and stand the ears so that each one will be entirely alone and encased in salt. Stand the tip end down, pack closely with salt and place two-inch layer on top Cover and place in a cool place. It is most important that the ears do not touch.
Prepare four tomatoes by cutting slice from top and scooping out the centre with spoon; break into a small bowl two eggs, adding
Two tablespoons of milk,One teaspoon of grated onion,One teaspoon of finely minced parsley,One teaspoon of salt,One-half teaspoon of paprika.
Two tablespoons of milk,One teaspoon of grated onion,One teaspoon of finely minced parsley,One teaspoon of salt,One-half teaspoon of paprika.
Two tablespoons of milk,
One teaspoon of grated onion,
One teaspoon of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of paprika.
Beat to mix and then pour into the prepared tomatoes. Sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes.
Place in a saucepan
One and one-half cups of stewing tomatoes,One grated onion,One tablespoon of finely minced parsley,One teaspoon of salt,One-half teaspoon of paprika,Three level tablespoons of cornstarch.
One and one-half cups of stewing tomatoes,One grated onion,One tablespoon of finely minced parsley,One teaspoon of salt,One-half teaspoon of paprika,Three level tablespoons of cornstarch.
One and one-half cups of stewing tomatoes,
One grated onion,
One tablespoon of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of paprika,
Three level tablespoons of cornstarch.
Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the centre of the cup. Bake in a moderate oven for eighteen minutes.
Dip two tomatoes in boiling water to loosen the skin. Peel and then cut in slices. Place two tablespoons of shortening in a pan and fry the sliced tomatoes, turning frequently. Prepare an omelet and cook, using another pan. When the omelet is dry and ready to fold over pour the prepared tomatoes over it. Season, fold and then roll and serve.
Cut a slice from the top of the tomato and with a spoon remove the centres. Chop the centres fine and then place in a bowl and add
One onion, grated,Two tablespoons of finely chopped parsley,One well-beaten egg,One teaspoon of salt,One teaspoon of paprika,Three-quarters cup of fine bread crumbs,Three tablespoons of melted shortening.
One onion, grated,Two tablespoons of finely chopped parsley,One well-beaten egg,One teaspoon of salt,One teaspoon of paprika,Three-quarters cup of fine bread crumbs,Three tablespoons of melted shortening.
One onion, grated,
Two tablespoons of finely chopped parsley,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters cup of fine bread crumbs,
Three tablespoons of melted shortening.
Grease the tomatoes to prevent bursting and then fill, forming into a point at the top. Place in a greased baking pan and add one-half cup of hot water. Bake for forty minutes.
Cook a sufficient amount of tomatoes to measure two cups, adding
One onion, grated,Two teaspoons of salt,One teaspoon of pepper,Pinch of cloves,One-half cup of cornstarch, dissolved in,One-half cup of cold water.
One onion, grated,Two teaspoons of salt,One teaspoon of pepper,Pinch of cloves,One-half cup of cornstarch, dissolved in,One-half cup of cold water.
One onion, grated,
Two teaspoons of salt,
One teaspoon of pepper,
Pinch of cloves,
One-half cup of cornstarch, dissolved in,
One-half cup of cold water.
Cook until thick and then pour into a shallow pan and set in a cool place to mould for four hours. Cut into oblongs and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.
Slice six medium-sized tomatoes in thin slices. Place a one-half inch layer of bread crumbs in a small baking dish, then a layer of tomatoes, then the bread crumbs and again the tomatoes. Repeat this until the dish is full. Pour over it one cup of thick cream sauce and sprinkle with fine crumbs. Bake in a moderate oven for twenty-five minutes.
When preparing the roast for dinner wipe four tomatoes and then place them in the pan and roast with the meat, basting frequently.
There are many vegetables that may be combined with tomatoes for the sake of variety. Place two cups of cooked string beans in a saucepan and add
One and one-half cups of stewed tomatoes,One onion, grated,One teaspoon of sugar,One and one-half teaspoons of salt,One tablespoon of cornstarch.
One and one-half cups of stewed tomatoes,One onion, grated,One teaspoon of sugar,One and one-half teaspoons of salt,One tablespoon of cornstarch.
One and one-half cups of stewed tomatoes,
One onion, grated,
One teaspoon of sugar,
One and one-half teaspoons of salt,
One tablespoon of cornstarch.
Dissolve the seasoning and starch in the cold tomatoes before adding to the beans. Lima beans, cauliflower and corn may be used to replace the string beans.
Pare the egg-plant and then cut into slices. Sprinkle lightly with salt and then cover and set aside for two hours. Wash and then drain well and cut into dice. Place in a baking dish and add
Two green peppers, chopped fine,One onion, chopped fine,Two teaspoons of salt,One teaspoon of paprika,Two cups of prepared tomatoes.
Two green peppers, chopped fine,One onion, chopped fine,Two teaspoons of salt,One teaspoon of paprika,Two cups of prepared tomatoes.
Two green peppers, chopped fine,
One onion, chopped fine,
Two teaspoons of salt,
One teaspoon of paprika,
Two cups of prepared tomatoes.
Sprinkle the top with fine crumbs and grated cheese. Bake in a moderate oven for twenty-five minutes. To prepare the tomatoes rub two cups of cold stewed tomatoes through a fine sieve and add six tablespoons of cornstarch. Dissolve and then bring to a boil and cook slowly for five minutes.
Cut one-quarter peck green tomatoes in small pieces and then sprinkle with three tablespoons of salt. Place in a square of cheese-cloth and then tie up and hang where it can drain all night. In the morning place a one and one-half pound can of corn syrup in a saucepan and add
One-half pound of brown sugar,One tablespoon of cinnamon,One teaspoon of nutmeg,One-half teaspoon of allspice,One-half teaspoon of ginger,Two packages of raisins,One-half cup of salad oil.
One-half pound of brown sugar,One tablespoon of cinnamon,One teaspoon of nutmeg,One-half teaspoon of allspice,One-half teaspoon of ginger,Two packages of raisins,One-half cup of salad oil.
One-half pound of brown sugar,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of ginger,
Two packages of raisins,
One-half cup of salad oil.
Bring the mixture to a boil and then cook slowly for one-half hour. Fill into jars and then process in a hot-water bath for twenty minutes. Seal and test for leaks. Store in a cool, dry place. This makes a delicious pie filling.
Place in a mixing bowl
Two cups of flour,One teaspoon of salt,One-quarter teaspoon of pepper,Four teaspoons of baking powder.
Two cups of flour,One teaspoon of salt,One-quarter teaspoon of pepper,Four teaspoons of baking powder.
Two cups of flour,
One teaspoon of salt,
One-quarter teaspoon of pepper,
Four teaspoons of baking powder.
Sift to mix and then rub in four tablespoons of shortening and use two-thirds of a cup of water to make a dough. Divide into five parts and then roll each piece into squares. Place in the centre of each one a peeled tomato, cut in slices, and season with a little grated onion, parsley, salt and pepper. Fold the dough over. Place in a baking sheet and brush the tops with beaten eggs. Bake in a hot oven for thirty minutes. Serve with cheese sauce.
Prepare the chicken sandwich filling. Select firm, medium-sized tomatoes and then cut a slice from the top, and with a spoon scoop out the centres of the tomatoes. Fill with the salad sandwich mixtures and then roll in wax paper.
Cook a sufficient amount of tomatoes to measure one and one-half cups. Now add
One medium-sized onion, cut in thin slices,One green pepper, chopped very fine.
One medium-sized onion, cut in thin slices,One green pepper, chopped very fine.
One medium-sized onion, cut in thin slices,
One green pepper, chopped very fine.
Cook slowly until the onion is soft and then rub through a fine sieve and add two tablespoons of cornstarch dissolved in three tablespoons of water. Bring to a boil and then season. Now pour over thick slices of bread toasted brown and sprinkle with grated cheese.
Select firm tomatoes. Cut a slice from the top and then with a spoon carefully scoop out the centres. Rub the outside of the tomatoes with plenty of shortening. Place in a baking dish and pour into the dish holding the tomatoes one-half cup of water. This will prevent the skin from bursting. Now place in a bowl
Four eggs,Three-quarters cup of milk,Two tablespoons of finely minced parsley,One tablespoon of grated onion,One teaspoon of salt,One-half teaspoon of paprika.
Four eggs,Three-quarters cup of milk,Two tablespoons of finely minced parsley,One tablespoon of grated onion,One teaspoon of salt,One-half teaspoon of paprika.
Four eggs,
Three-quarters cup of milk,
Two tablespoons of finely minced parsley,
One tablespoon of grated onion,
One teaspoon of salt,
One-half teaspoon of paprika.
Beat to mix and then pour into the tomatoes. Bake in a moderate oven until the custard is firm in the centre. Cool and then set on ice to chill. Serve with Russian dressing.
Pare one-half basket of apples. Place the parings in a preserving kettle and cover with cold water. Cook until soft and then strain the liquid. Measure and place six quarts of this juice in a preserving kettle and add the apples, sliced very thin. Cook and then add
One and one-half level tablespoons of cinnamon,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of cloves,One-quarter teaspoon of ginger,One-half cup of cider vinegar,One and one-half pounds of brown sugar, or two and one-half pounds of syrup.
One and one-half level tablespoons of cinnamon,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of cloves,One-quarter teaspoon of ginger,One-half cup of cider vinegar,One and one-half pounds of brown sugar, or two and one-half pounds of syrup.
One and one-half level tablespoons of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of cloves,
One-quarter teaspoon of ginger,
One-half cup of cider vinegar,
One and one-half pounds of brown sugar, or two and one-half pounds of syrup.
Stir to blend thoroughly. Cook slowly until very thick. Place an asbestos mat under the preserving kettle.
To conserve the apple butter for future use: Fill into sterilized jars and adjust the rubber and lid. Seal securely and place in hot water bath for twenty minutes, to sterilize. Remove and cool and dip the top of jars in melted parawax. This apple butter will keep until used.
Place in the preserving kettle
One and one-half gallons of cider.
One and one-half gallons of cider.
One and one-half gallons of cider.
Pare and core and cut in thin slices one-half basket of apples. Boil the cider one-half hour, add apples and cook until mixture is very thick and a dark brown in color, adding
Two level tablespoons of cinnamon,One teaspoon of cloves,One-half teaspoon of allspice,One pound of brown sugar or one and one-half pounds of syrup.
Two level tablespoons of cinnamon,One teaspoon of cloves,One-half teaspoon of allspice,One pound of brown sugar or one and one-half pounds of syrup.
Two level tablespoons of cinnamon,
One teaspoon of cloves,
One-half teaspoon of allspice,
One pound of brown sugar or one and one-half pounds of syrup.
This must be stirred frequently with a large wooden spoon to prevent scorching. Place an asbestos mat under the kettleand cook slowly. Hard, rapid boiling spoils the flavor of this butter.
The farmer's wife usually makes her apple butter in a large kettle hung on a tripod in the yard and after the mixture is at the boiling point, she adds just a stick of wood at a time to the fire and constantly stirs the mixture.
Select a firm head of cabbage, cut in half and shred fine a sufficient amount of it to measure about two cups. Place the cabbage in a bowl and add
Two onions, chopped fine,One green pepper, chopped fine,
Two onions, chopped fine,One green pepper, chopped fine,
Two onions, chopped fine,
One green pepper, chopped fine,
Now place in a saucepan
One tablespoon of bacon fat,One-half cup of vinegar,One teaspoon of salt,One teaspoon of white pepper,One-quarter teaspoon of mustard.
One tablespoon of bacon fat,One-half cup of vinegar,One teaspoon of salt,One teaspoon of white pepper,One-quarter teaspoon of mustard.
One tablespoon of bacon fat,
One-half cup of vinegar,
One teaspoon of salt,
One teaspoon of white pepper,
One-quarter teaspoon of mustard.
Heat to the boiling point, then pour over the cabbage, chill and then serve.
Chop fine the balance of the head of red cabbage; place in a saucepan and cover with boiling water. Cook for five minutes and then turn into a colander and let the cold water run on it. Let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions, minced fine and the prepared cabbage. Cover closely and let smother for twenty minutes over a slow fire. Turn frequently and just before serving season with