One-half teaspoon of salt,One-quarter teaspoon of white pepper,One tablespoon of vinegar.
One-half teaspoon of salt,One-quarter teaspoon of white pepper,One tablespoon of vinegar.
One-half teaspoon of salt,
One-quarter teaspoon of white pepper,
One tablespoon of vinegar.
Place in a mixing bowl
One and one-half cups of flour,One-half teaspoon of salt,Two teaspoons of baking powder.
One and one-half cups of flour,One-half teaspoon of salt,Two teaspoons of baking powder.
One and one-half cups of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder.
Sift to mix and then rub in four tablespoons of shortening and mix to a dough with the following mixture: Place in a cup
Three tablespoons of syrup,Three tablespoons of water.
Three tablespoons of syrup,Three tablespoons of water.
Three tablespoons of syrup,
Three tablespoons of water.
Blend well and then roll the dough out one-half inch thick on a floured pastry board and cover with the cooked cranberries. Sprinkle with brown sugar. Roll as for jelly roll, tucking the ends in well. Place in well-greased baking pan and brush the top with milk. Bake forty-five minutes in a moderate oven. Serve with vanilla sauce.
Use the large size fish: black striped bass, cod, white or rock fish. In the early spring, shad may be used. Scale and cleanse the fish and split down the back. Remove the fins and head and place in well-greased gridiron and cook until brown. Lift to a hot dish and cover with boiling mixture, made as follows: Place in a small saucepan
Juice of one lemon,Two tablespoons of melted butter,One tablespoon of catsup,One tablespoon of minced parsley,One tablespoon of Worcestershire sauce,One-half cup of water,One tablespoon of cornstarch,One quarter teaspoon of mustard,One teaspoon of paprika,One teaspoon of salt.
Juice of one lemon,Two tablespoons of melted butter,One tablespoon of catsup,One tablespoon of minced parsley,One tablespoon of Worcestershire sauce,One-half cup of water,One tablespoon of cornstarch,One quarter teaspoon of mustard,One teaspoon of paprika,One teaspoon of salt.
Juice of one lemon,
Two tablespoons of melted butter,
One tablespoon of catsup,
One tablespoon of minced parsley,
One tablespoon of Worcestershire sauce,
One-half cup of water,
One tablespoon of cornstarch,
One quarter teaspoon of mustard,
One teaspoon of paprika,
One teaspoon of salt.
Stir to blend well and then bring to a boil. Cook slowly for three minutes and then spread over the fish and serve.
Have the butcher cut one and one-half pounds of neck chops into four pieces and then wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Lift to a casserole dish and add
One cup of finely chopped onions,Four tablespoons of finely chopped parsley,One and one-half cups of brown gravy.
One cup of finely chopped onions,Four tablespoons of finely chopped parsley,One and one-half cups of brown gravy.
One cup of finely chopped onions,
Four tablespoons of finely chopped parsley,
One and one-half cups of brown gravy.
Cover the dish close and place in a slow oven for one and one-half hours. Make a brown gravy by adding four tablespoons of flour to the fat left in the frying pan after browning the meat.
Sift
One cup of flour,Three-quarters cup of sugar,One level teaspoon of cream tartar.
One cup of flour,Three-quarters cup of sugar,One level teaspoon of cream tartar.
One cup of flour,
Three-quarters cup of sugar,
One level teaspoon of cream tartar.
Sift five times and then beat the whites of five eggs stiff and cut, and fold in the sugar and flour mixture. Turn into a greased tube pan and bake for forty minutes in a moderate oven.
When the family is small, thrifty women usually make the scrapple and hogshead cheese at the same time. Have the butcher select for you a nice hogshead; split and then remove the eyes, brains and tongue. Now scald and cleanse well, rinsing in plenty of cold water. Place in a preserving kettle and add just sufficient cold water to cover the head. Now add
Two onions,Two cloves,One bunch of pot or soup herbs,One level teaspoon of poultry seasoning.
Two onions,Two cloves,One bunch of pot or soup herbs,One level teaspoon of poultry seasoning.
Two onions,
Two cloves,
One bunch of pot or soup herbs,
One level teaspoon of poultry seasoning.
Cook slowly until the meat will leave the bones, then place a colander in a large bowl or pan and turn in the head. Measurethe liquid and return to the pot. Now remove the bones from the head and chop sufficient meat very fine to measure three cups and set aside for making the scrapple.
Cut the balance of the meat into pieces about one inch square and place two cups of the stock in a small saucepan. Add
Juice of one lemon orSix tablespoons of cider vinegar,One and one-half teaspoons of salt,One teaspoon of white pepper.
Juice of one lemon orSix tablespoons of cider vinegar,One and one-half teaspoons of salt,One teaspoon of white pepper.
Juice of one lemon or
Six tablespoons of cider vinegar,
One and one-half teaspoons of salt,
One teaspoon of white pepper.
Bring to a boil and cook for ten minutes. Add the head meat that has been cut into the inch pieces.
Rinse loaf-shaped pans with cold water, pour in the cheese and set aside in a cool place to mould. Use the same as cold cuts of meat with mustard or horseradish sauce.
Add the three cups of finely chopped head to the stock in preserving kettle and bring to a boil. Now add, for each quart of liquid,
Two-thirds cup of cornmeal,One-half cup of buckwheat,One teaspoon of salt,One-half teaspoon of white pepper.
Two-thirds cup of cornmeal,One-half cup of buckwheat,One teaspoon of salt,One-half teaspoon of white pepper.
Two-thirds cup of cornmeal,
One-half cup of buckwheat,
One teaspoon of salt,
One-half teaspoon of white pepper.
Mix and add very slowly, stirring constantly. When it is sufficiently thick to hold the spoon upright, rinse the baking pan with cold water and then pour in the scrapple. Set aside for twenty-four hours to mould. This can be used for breakfast by cutting into slices and frying a crisp brown or made into croquettes, rolled in flour and nicely brown in hot fat. Serve with tomato sauce.
One cup of milk,Four level tablespoons of cornstarch.
One cup of milk,Four level tablespoons of cornstarch.
One cup of milk,
Four level tablespoons of cornstarch.
Stir to dissolve the starch, then bring to a boil and cook slowly in hot water bath for half an hour, adding
Two tablespoons of sugar,White of one egg, beaten stiff,Six drops of vanilla.
Two tablespoons of sugar,White of one egg, beaten stiff,Six drops of vanilla.
Two tablespoons of sugar,
White of one egg, beaten stiff,
Six drops of vanilla.
Beat hard to blend, then rinse four custard cups with cold water and pour in the pudding. Set aside to mould and serve with custard sauce, which is made as follows: Place in a saucepan
One cup of milk,Two tablespoons of cornstarch.
One cup of milk,Two tablespoons of cornstarch.
One cup of milk,
Two tablespoons of cornstarch.
Stir to dissolve, then bring to a boil and cook slowly for fifteen minutes. Now add
Two tablespoons of sugar,One-half teaspoon of vanilla,Yolk of one egg.
Two tablespoons of sugar,One-half teaspoon of vanilla,Yolk of one egg.
Two tablespoons of sugar,
One-half teaspoon of vanilla,
Yolk of one egg.
Beat hard to mix, then pour over the unmoulded snow pudding.
Place in a saucepan
Two cups of boiling water,One teaspoon of salt,Two-thirds cup of cornmeal.
Two cups of boiling water,One teaspoon of salt,Two-thirds cup of cornmeal.
Two cups of boiling water,
One teaspoon of salt,
Two-thirds cup of cornmeal.
Stir to prevent lumping and then cook slowly for one-half hour. Now rinse a bread pan with cold water and turn in the mush. Let mould for twenty-four hours, then cut in one-half inch slices. Dip in flour and fry brown in hot fat.
Place in a saucepan
One and one-half cups of boiling water,One teaspoon of salt,Two-thirds cup of cornmeal.
One and one-half cups of boiling water,One teaspoon of salt,Two-thirds cup of cornmeal.
One and one-half cups of boiling water,
One teaspoon of salt,
Two-thirds cup of cornmeal.
Stir to mix thoroughly, then cook for twenty minutes and cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat.
Place in a mixing bowl
One cup of cornmeal,One-half teaspoon of nutmeg,One teaspoon of salt,Four tablespoons of syrup,Three tablespoons of shortening.
One cup of cornmeal,One-half teaspoon of nutmeg,One teaspoon of salt,Four tablespoons of syrup,Three tablespoons of shortening.
One cup of cornmeal,
One-half teaspoon of nutmeg,
One teaspoon of salt,
Four tablespoons of syrup,
Three tablespoons of shortening.
Pour over one and one-half cups of boiling water. Beat to blend thoroughly, then let cool and add
Three-quarters cup of flour,Two well-beaten eggs,Four level teaspoons of baking powder,One and one-quarter cups of milk.
Three-quarters cup of flour,Two well-beaten eggs,Four level teaspoons of baking powder,One and one-quarter cups of milk.
Three-quarters cup of flour,
Two well-beaten eggs,
Four level teaspoons of baking powder,
One and one-quarter cups of milk.
Beat to mix thoroughly, then pour in a well-greased baking dish and bake in a hot oven for thirty minutes. Serve from the dish.
Place in a saucepan
Two cups of boiling water,One-half cup of finely chopped onion,Two-thirds cup of cornmeal.
Two cups of boiling water,One-half cup of finely chopped onion,Two-thirds cup of cornmeal.
Two cups of boiling water,
One-half cup of finely chopped onion,
Two-thirds cup of cornmeal.
Stir to prevent lumping and cook slowly for twenty minutes. Now add
One-half cup of finely shredded dried beef,One teaspoon of paprika.
One-half cup of finely shredded dried beef,One teaspoon of paprika.
One-half cup of finely shredded dried beef,
One teaspoon of paprika.
Beat hard to mix thoroughly and then serve with tomato sauce.
Place in a saucepan
Two and one-half cups of boiling water,One-half teaspoon of salt,Two-thirds cup of cornmeal.
Two and one-half cups of boiling water,One-half teaspoon of salt,Two-thirds cup of cornmeal.
Two and one-half cups of boiling water,
One-half teaspoon of salt,
Two-thirds cup of cornmeal.
Sift the cornmeal in boiling water very slowly and then stir well to prevent lumping. Draw the saucepan to the side of the range and allow to cook very slowly for one-half hour. Serve in the place of the morning cereal with honey and milk.
For variety add
One-half cup of chopped seeded raisins, orOne-half cup of finely chopped peanuts,One-half cup of finely chopped figs,One-half cup of finely chopped dates,One-half cup of finely chopped seeded prunes,One-half cup of finely chopped dried apricots,One-half cup of finely chopped cocoanut.
One-half cup of chopped seeded raisins, orOne-half cup of finely chopped peanuts,One-half cup of finely chopped figs,One-half cup of finely chopped dates,One-half cup of finely chopped seeded prunes,One-half cup of finely chopped dried apricots,One-half cup of finely chopped cocoanut.
One-half cup of chopped seeded raisins, or
One-half cup of finely chopped peanuts,
One-half cup of finely chopped figs,
One-half cup of finely chopped dates,
One-half cup of finely chopped seeded prunes,
One-half cup of finely chopped dried apricots,
One-half cup of finely chopped cocoanut.
Europe also gives us some novel methods of using cornmeal.
Place in a saucepan
Two cups of boiling water,Three-quarters cup of cornmeal,One teaspoon of salt.
Two cups of boiling water,Three-quarters cup of cornmeal,One teaspoon of salt.
Two cups of boiling water,
Three-quarters cup of cornmeal,
One teaspoon of salt.
Stir to blend and free from lumps, then cook for ten minutes. Turn into a mixing bowl and add
Six tablespoons of syrup,Three tablespoons of shortening,One and one-half cups of sour milk,One and one-quarter teaspoons of baking soda, dissolved in the sour milk,Six tablespoons of flour.
Six tablespoons of syrup,Three tablespoons of shortening,One and one-half cups of sour milk,One and one-quarter teaspoons of baking soda, dissolved in the sour milk,Six tablespoons of flour.
Six tablespoons of syrup,
Three tablespoons of shortening,
One and one-half cups of sour milk,
One and one-quarter teaspoons of baking soda, dissolved in the sour milk,
Six tablespoons of flour.
Beat to mix, then pour in a hot well-greased baking pan just enough to cover the pan one-quarter inch deep. Bake in hot oven for eighteen minutes. Cut into squares and serve.
Place in a saucepan
One and one-half cups of boiling water,One cup of finely chopped onion,One cup of finely chopped left-over meat,One teaspoon of salt,One teaspoon of white pepper,One-half teaspoon of poultry seasoning,Two-thirds cup of cornmeal.
One and one-half cups of boiling water,One cup of finely chopped onion,One cup of finely chopped left-over meat,One teaspoon of salt,One teaspoon of white pepper,One-half teaspoon of poultry seasoning,Two-thirds cup of cornmeal.
One and one-half cups of boiling water,
One cup of finely chopped onion,
One cup of finely chopped left-over meat,
One teaspoon of salt,
One teaspoon of white pepper,
One-half teaspoon of poultry seasoning,
Two-thirds cup of cornmeal.
Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.
Place in a preserving kettle
Two quarts of stewed tomatoes,Two cups of finely sliced onions,One cup of finely chopped green peppers,One-half cup of finely chopped sweet red peppers,One and one-half cups of vinegar,One cup of brown sugar,One and one-half tablespoons of cinnamon,Two teaspoons of cloves,One teaspoon of allspice,Two teaspoons of celery seed,Two teaspoons of mustard seed,One teaspoon of ginger,One teaspoon of mustard,Four tablespoons of salt.
Two quarts of stewed tomatoes,Two cups of finely sliced onions,One cup of finely chopped green peppers,One-half cup of finely chopped sweet red peppers,One and one-half cups of vinegar,One cup of brown sugar,One and one-half tablespoons of cinnamon,Two teaspoons of cloves,One teaspoon of allspice,Two teaspoons of celery seed,Two teaspoons of mustard seed,One teaspoon of ginger,One teaspoon of mustard,Four tablespoons of salt.
Two quarts of stewed tomatoes,
Two cups of finely sliced onions,
One cup of finely chopped green peppers,
One-half cup of finely chopped sweet red peppers,
One and one-half cups of vinegar,
One cup of brown sugar,
One and one-half tablespoons of cinnamon,
Two teaspoons of cloves,
One teaspoon of allspice,
Two teaspoons of celery seed,
Two teaspoons of mustard seed,
One teaspoon of ginger,
One teaspoon of mustard,
Four tablespoons of salt.
Stir to thoroughly mix and then cook until very thick. Cool and then rub through a fine sieve. Pour into sterilized jars and adjust the rubber and lid and seal. Process for twenty minutes in a hot water bath. Remove, cool and then store in a cool, dry place.
Place in a saucepan
Two and one-half cups of boiling water.
Two and one-half cups of boiling water.
Two and one-half cups of boiling water.
And then add
One teaspoon of salt,One teaspoon of paprika,One tablespoon of grated onion,Three-quarters cup of cornmeal.
One teaspoon of salt,One teaspoon of paprika,One tablespoon of grated onion,Three-quarters cup of cornmeal.
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of grated onion,
Three-quarters cup of cornmeal.
Stir to prevent lumping and cook for three-quarters of an hour very slowly. Now add one-half cup of grated cheese and stir well to blend thoroughly. Serve in saucers like a cereal. Cover with tomato sauce and finely grated cheese.
Grate the yellow rind from two medium-sized oranges, taking care to grate very lightly. Place in a small pan and add one-half cup of water. Let stand one day and then cook slowly until soft. Add this rind to the juice of
Two oranges,One lemon.
Two oranges,One lemon.
Two oranges,
One lemon.
Then place in a preserving kettle and add two quarts of stewed tomatoes, rubbed through a fine sieve.
One package of seeded raisins,Two pieces of candied ginger cut into bits,Four cups of sugar,
One package of seeded raisins,Two pieces of candied ginger cut into bits,Four cups of sugar,
One package of seeded raisins,
Two pieces of candied ginger cut into bits,
Four cups of sugar,
and the following spices tied in a piece of cheese-cloth:
Two teaspoons of cinnamon,One teaspoon of ginger,One teaspoon of cloves,One teaspoon of nutmeg,One-half teaspoon of allspice.
Two teaspoons of cinnamon,One teaspoon of ginger,One teaspoon of cloves,One teaspoon of nutmeg,One-half teaspoon of allspice.
Two teaspoons of cinnamon,
One teaspoon of ginger,
One teaspoon of cloves,
One teaspoon of nutmeg,
One-half teaspoon of allspice.
Cook until the mixture is very thick like jam and then remove the spice bag. Pour into sterilized glasses and cool and cover with paraffine. Store in a cool place.
Remove the seeds from thirty sweet red peppers and then wash well and put through the food chopper. Place in a saucepan and add two cups of stewed tomatoes. Cook until the peppers are soft and then cool and rub through a fine sieve. Measure and return to the kettle and add for every eight cups of pepper and tomatoes:
Juice of two oranges,Juice of one lemon,One-half package of seeded raisins,One-half cup of maraschino cherries, cut into bits,One piece of candied citron, put through food chopper,Two-thirds cup of sugar for each cup of prepared pepper pulp.
Juice of two oranges,Juice of one lemon,One-half package of seeded raisins,One-half cup of maraschino cherries, cut into bits,One piece of candied citron, put through food chopper,Two-thirds cup of sugar for each cup of prepared pepper pulp.
Juice of two oranges,
Juice of one lemon,
One-half package of seeded raisins,
One-half cup of maraschino cherries, cut into bits,
One piece of candied citron, put through food chopper,
Two-thirds cup of sugar for each cup of prepared pepper pulp.
Cook slowly until the mixture is very thick and then pour into sterilized glasses. Cool and cover with paraffine and store in a cool place.
Remove the coarse, bruised outside leaves of the cabbage and then shred the head fine, using a slaw cutter. Now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt. Repeat until the utensil is nearly full, pounding down well with wooden mallet when packing. Sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water. Tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone.
Now, it is necessary that the cabbage be covered with brine; remove the scum as it rises to the top. The kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned.
Fill into sterilized all-glass jars and then fill the jar to overflowing with boiling water. Adjust the rubber and lid and partially tighten. Process in hot water bath for one hour, then remove and seal securely. Store in a dry, cool place.
Prepare the cauliflower as directed above, using a large keg or crock. Pack the cauliflower head down until the keg or crock is three-quarters full and then fill to overflowing with brine made as follows:
Place in a boiler
Eight quarts of water,Eight cups of salt.
Eight quarts of water,Eight cups of salt.
Eight quarts of water,
Eight cups of salt.
Bring to a boil and skim, then cool. Cover the cauliflower with a piece of clean cheese-cloth and then place on it a board which is weighted down on top, to keep the cauliflower covered in the brine. This weight need not be as heavy as that used for the kraut.
Cauliflower prepared in this manner late in October and November can be used for the table by freshening it in water and cooking in a manner similar to that in which the salted beans are cooked, or it may be canned in three months, when there will be a supply of fruit jars.
To can the brined cauliflower, remove from the brine and wash in cold running water. Let stand for one hour and then fill into the sterilized jars; fill jars with boiling water; adjust the rubbers and lids and partially seal. Place in a hot-water bath and process for one hour. Remove, seal securely and then cool and store in a cool, dry place.
Select the nice heads of cauliflower and remove the outer leaves, and then trim into shape. Now place a layer of salt one inch deep in the bottom of the keg or crock and then place the cauliflower head down and pack well with salt. Do not allow them to touch each other. Have the salt one inch above the cauliflower stalk. Finally cover with a clean cloth and set in a cool place.
Remove the strings from the beans and then place a layer of salt in the crock. Add a layer of beans and then a layer of salt, and repeat until the crock is filled to within two inches of the top. Have the layer on top two inches deep and then add one quart of water to every one-half bushel basket of beans. Cover closely and then store in a cool place. Do not wash the beans.
About one-half hour before serving the dinner, pour six tablespoons of fat from the roast beef into a baking pan and grease the pan thoroughly. Set where the pan will heat and then place in a bowl
One and one-quarter cups of milk,One egg,One teaspoon of salt,One-eighth teaspoon of white pepper,One teaspoon of grated onion,Two cups of sifted flour,Two teaspoons of baking powder.
One and one-quarter cups of milk,One egg,One teaspoon of salt,One-eighth teaspoon of white pepper,One teaspoon of grated onion,Two cups of sifted flour,Two teaspoons of baking powder.
One and one-quarter cups of milk,
One egg,
One teaspoon of salt,
One-eighth teaspoon of white pepper,
One teaspoon of grated onion,
Two cups of sifted flour,
Two teaspoons of baking powder.
Beat with a Dover egg beater for five minutes and then turn this batter in the well-heated pan and bake in a moderate oven for twenty minutes. When nearly done, baste the pudding with one-half cup of the gravy that is to be served with the beef.
Place the peppers in a large tub and cover with the following brine:
Eight quarts of water,Three cups of salt.
Eight quarts of water,Three cups of salt.
Eight quarts of water,
Three cups of salt.
It is necessary to cover the peppers with a cloth and then place a board and a light weight on top to keep them in the brine for seventy-two hours. Now remove from the brine and place in fresh water for two hours and then remove from the water, and with a sharp knife cut a small circle from the top of the pepper. Set aside to replace as a cover. Now remove the seeds and the white pithy part. Soak in cold water for one hour and then drain and fill with the following mixture. Filling for twenty-five peppers:
Chop fine sufficient cabbage to measure three pints. Place in a large bowl and add
One pint of finely chopped onions,One cup of finely chopped green peppers,One cup of finely chopped red peppers,One cup of finely chopped celery,Two ounces of mustard seed,One ounce of celery seed,One-half cup of grated horseradish,One-half cup of salt,One-half cup of brown sugar,One quart of vinegar,One teaspoon of cayenne pepper,Two teaspoons of paprika,One teaspoon of mustard.
One pint of finely chopped onions,One cup of finely chopped green peppers,One cup of finely chopped red peppers,One cup of finely chopped celery,Two ounces of mustard seed,One ounce of celery seed,One-half cup of grated horseradish,One-half cup of salt,One-half cup of brown sugar,One quart of vinegar,One teaspoon of cayenne pepper,Two teaspoons of paprika,One teaspoon of mustard.
One pint of finely chopped onions,
One cup of finely chopped green peppers,
One cup of finely chopped red peppers,
One cup of finely chopped celery,
Two ounces of mustard seed,
One ounce of celery seed,
One-half cup of grated horseradish,
One-half cup of salt,
One-half cup of brown sugar,
One quart of vinegar,
One teaspoon of cayenne pepper,
Two teaspoons of paprika,
One teaspoon of mustard.
Mix thoroughly and then fill into the peppers, taking care not to pack too closely. Sew the lid or circle which has been cut out of the top with a darning needle and heavy string. Place closely in a crock. Now place in the preserving kettle
Three quarts of vinegar,Two quarts of water,One cup of salt,Two ounces of celery seed,Three ounces of mustard seed,One-half cup of whole cloves,One-quarter cup of whole allspice,Two sticks of cinnamon,Six blades of mace.
Three quarts of vinegar,Two quarts of water,One cup of salt,Two ounces of celery seed,Three ounces of mustard seed,One-half cup of whole cloves,One-quarter cup of whole allspice,Two sticks of cinnamon,Six blades of mace.
Three quarts of vinegar,
Two quarts of water,
One cup of salt,
Two ounces of celery seed,
Three ounces of mustard seed,
One-half cup of whole cloves,
One-quarter cup of whole allspice,
Two sticks of cinnamon,
Six blades of mace.
Bring to a boil and pour over the mangoes and let cool. Now add three-quarters cup of salad oil and set in a cool place. Watch to see that the pickle does not evaporate. The mangoes may be packed in all-glass quart fruit jars and sealed, then processed for twenty minutes in a hot water bath, after which they should be cooled and stored in a dry, cool place.
Select one pound of meat from the neck and wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Place in a saucepan and add one-half cup of flour to the fat left in the frying pan. Brown well and add one quart of water. Bring to the boiling point. Pour over the meat and cook very slowly for one and three-quarters hours. Season, add a pinch of caraway seed and serve with boiled noodles.
Place in a mixing bowl
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.
Sift and then rub in five tablespoons of flour and work to a smooth dough with one-half cup of ice-cold water. Roll out one-quarter inch thick and spread with the mixture prepared for the pork pie. Brush the edges with water and press them firmly together. Let stand for fifteen minutes and then fry like crullers in hot fat.
The English housewife usually uses individual pans or custard cups for this pie. Line either custard cups or individual pie plates with pastry made as follows: Place in a mixing bowl
Two cups of sifted flour,One-half teaspoon of salt,One level tablespoon of baking powder.
Two cups of sifted flour,One-half teaspoon of salt,One level tablespoon of baking powder.
Two cups of sifted flour,
One-half teaspoon of salt,
One level tablespoon of baking powder.
Sift to mix and then rub into the flour three-quarters cup of finely chopped suet and mix to a dough with one-half cup of milk or water. Roll one-quarter inch thick on floured pastry board and then line the dishes and fill them with the following mixture. Place in a bowl
One pound of sausage meat,Two cups of bread crumbs,One-half cup of grated onions,Four tablespoons of finely minced parsley,Eight tablespoons of cream sauce or thick brown gravy.
One pound of sausage meat,Two cups of bread crumbs,One-half cup of grated onions,Four tablespoons of finely minced parsley,Eight tablespoons of cream sauce or thick brown gravy.
One pound of sausage meat,
Two cups of bread crumbs,
One-half cup of grated onions,
Four tablespoons of finely minced parsley,
Eight tablespoons of cream sauce or thick brown gravy.
Mix thoroughly and then divide into five individual pies. Cover with the top crust and cut gashes in the top crust. Brush with milk or water and bake in a slow oven for one hour.
One tablespoon of evaporated milk,One-half teaspoon of white pepper,One-half teaspoon of salt,One-half teaspoon of sugar,One teaspoon of mustard,Two tablespoons of salad oil.
One tablespoon of evaporated milk,One-half teaspoon of white pepper,One-half teaspoon of salt,One-half teaspoon of sugar,One teaspoon of mustard,Two tablespoons of salad oil.
One tablespoon of evaporated milk,
One-half teaspoon of white pepper,
One-half teaspoon of salt,
One-half teaspoon of sugar,
One teaspoon of mustard,
Two tablespoons of salad oil.
Blend well and then add
Two tablespoons of grated onion,Two tablespoons of finely minced parsley,
Two tablespoons of grated onion,Two tablespoons of finely minced parsley,
Two tablespoons of grated onion,
Two tablespoons of finely minced parsley,
and serve.
Peel medium-sized onions and then parboil and drain. Now place one tablespoon of shortening in a saucepan and roll the onions in flour and brown lightly in fat. Cover closely and let cook very slowly for twenty minutes, shaking the saucepan occasionally and add four tablespoons of water.
Wash and cleanse thoroughly two well-cracked calves' feet. Place in a soup kettle and add a good-sized veal bone and
One bunch of potherbs,Two large onions, cut fine,One small carrot, cut in dice,One small turnip, diced.
One bunch of potherbs,Two large onions, cut fine,One small carrot, cut in dice,One small turnip, diced.
One bunch of potherbs,
Two large onions, cut fine,
One small carrot, cut in dice,
One small turnip, diced.
Add sufficient water to cover, usually about four quarts. Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones. Add to the stock together with
One teaspoon of sweet marjoram,One teaspoon of salt,One-half teaspoon of pepper,One-half teaspoon of thyme.
One teaspoon of sweet marjoram,One teaspoon of salt,One-half teaspoon of pepper,One-half teaspoon of thyme.
One teaspoon of sweet marjoram,
One teaspoon of salt,
One-half teaspoon of pepper,
One-half teaspoon of thyme.
Add the dumplings made as follows: Place in a bowl
One and one-half cups of flour,One teaspoon of salt,One teaspoon of pepper,One level tablespoon of baking powder,Two tablespoons of grated onion,One-half teaspoon of powdered thyme.
One and one-half cups of flour,One teaspoon of salt,One teaspoon of pepper,One level tablespoon of baking powder,Two tablespoons of grated onion,One-half teaspoon of powdered thyme.
One and one-half cups of flour,
One teaspoon of salt,
One teaspoon of pepper,
One level tablespoon of baking powder,
Two tablespoons of grated onion,
One-half teaspoon of powdered thyme.
Mix thoroughly and then rub in two tablespoons of shortening and mix to a dough with six tablespoons of milk. Form into balls and drop in boiling stock. Cook for twenty minutes, then thicken slightly with flour and serve.
Soak the boneless fish overnight and then parboil for twenty minutes. Or place one package of shredded codfish in a napkin and dip in hot water and then squeeze dry. Place
One and one-half cups of milk,
One and one-half cups of milk,
One and one-half cups of milk,
in a saucepan and add
Six tablespoons of flour.
Six tablespoons of flour.
Six tablespoons of flour.
Stir to dissolve and then bring to a boil and cook for five minutes. Add the prepared fish and
Two tablespoons of finely chopped parsley,One teaspoon of paprika.
Two tablespoons of finely chopped parsley,One teaspoon of paprika.
Two tablespoons of finely chopped parsley,
One teaspoon of paprika.
Heat and then serve on toast.
Cut one pound stewing meat into inch pieces and place in a saucepan two cups water. Cook slowly until tender, then add
One cup of baked beans,Two onions, minced fine,One cup of tomato,One teaspoon of chili powder.
One cup of baked beans,Two onions, minced fine,One cup of tomato,One teaspoon of chili powder.
One cup of baked beans,
Two onions, minced fine,
One cup of tomato,
One teaspoon of chili powder.
Bring to a boil and cook slowly for twenty minutes and then place in a bowl
Four tablespoons of flour,One teaspoon of salt,One-half teaspoon of paprika,One tablespoon of vinegar,Five tablespoons of water.
Four tablespoons of flour,One teaspoon of salt,One-half teaspoon of paprika,One tablespoon of vinegar,Five tablespoons of water.
Four tablespoons of flour,
One teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of vinegar,
Five tablespoons of water.
Beat to dissolve and add to the chili con came. Cook for five minutes and then serve.
Cleanse the fish thoroughly, then wash well and drain. Roll in flour, then season and fry in hot fat until golden brown. Serve with mustard sauce.
Wash and cut into large pieces sufficient tomatoes to measure three pints. Place in a china bowl and add
One pint of small onions,
One pint of small onions,
One pint of small onions,
and cover with
One cup of salt.
One cup of salt.
One cup of salt.
Let stand one-half day. Then drain and place in a preserving kettle and add
One pint of cauliflower, parboiled,One dozen green peppers, cut into pieces,One-half dozen red peppers, cut into pieces,One quart of string beans, cut in inch pieces and parboiled,One quart of strong cider vinegar,Three cups of water.
One pint of cauliflower, parboiled,One dozen green peppers, cut into pieces,One-half dozen red peppers, cut into pieces,One quart of string beans, cut in inch pieces and parboiled,One quart of strong cider vinegar,Three cups of water.
One pint of cauliflower, parboiled,
One dozen green peppers, cut into pieces,
One-half dozen red peppers, cut into pieces,
One quart of string beans, cut in inch pieces and parboiled,
One quart of strong cider vinegar,
Three cups of water.
Bring to a boil and cook one-half hour. Now place in a bowl
One-half cup of flour,One-quarter cup of mustard,One tablespoon of paprika,One teaspoon of turmeric,One ounce of mustard seed,One tablespoon of celery seed,One cup of vinegar.
One-half cup of flour,One-quarter cup of mustard,One tablespoon of paprika,One teaspoon of turmeric,One ounce of mustard seed,One tablespoon of celery seed,One cup of vinegar.
One-half cup of flour,
One-quarter cup of mustard,
One tablespoon of paprika,
One teaspoon of turmeric,
One ounce of mustard seed,
One tablespoon of celery seed,
One cup of vinegar.
Mix thoroughly before adding to the chow and then stir to blend thoroughly and cook for fifteen minutes. Fill into all-glass jars and seal while hot.
The quince is the fruit of a tree of the apple and pear family, and a true native of southern Europe and Asia. It is cultivated in all temperate climates.
The ancient Greeks and Romans accredited the quince with many healing powers. There is a legend of a beautiful Grecianmaid who discovered the true secret of making marmalade, and this was afterward served by maids of Athens to their sweethearts after the conquests.
The name marmalade is from the Portuguese, which is marmelo.
The quince is a fruit that cannot be eaten in its raw state, but is most delicious in jam, jelly marmalade and quince butter, and vies with apple and guava as the best fruit for jelly making.
The large, smooth fruit is the first choice, and it must be carefully handled as it bruises quickly; parts which are bruised very rapidly discolor to a dark brown. To keep the quinces any length of time, wipe them frequently with a dry cloth, and set on a wire tray so that there may be a free circulation of air around the place, and place in a cool, dry and well-ventilated room.
The seeds of the quince are rich in a mucilage-like matter, and they form a jelly-like paste when soaked in water.
Prepare the quinces as for Roman quince marmalade and measure the fruit. To four quarts of cooked quinces and juice add
One package of seedless raisins,One medium-sized bottle of maraschino cherries, cut into tiny bits,Two cups of finely chopped almonds or other nuts,Two and one-half quarts of granulated sugar.
One package of seedless raisins,One medium-sized bottle of maraschino cherries, cut into tiny bits,Two cups of finely chopped almonds or other nuts,Two and one-half quarts of granulated sugar.
One package of seedless raisins,
One medium-sized bottle of maraschino cherries, cut into tiny bits,
Two cups of finely chopped almonds or other nuts,
Two and one-half quarts of granulated sugar.
Place in the preserving kettle and bring to a boil. Cook slowly until a thick marmalade and then fill into sterilized jars. Adjust the rubber and lid and seal. Process in a hot water bath for fifteen minutes and then store in a cool, dry place.
Wash the quinces and then cut in half, and remove the seeds and cores and pare. Cut the pared quince in thin slices and then place in a bowl and cover with cold water.
Place the parings and seeds of the quinces in a preserving kettle, and cover with cold water. Bring to a boil and cook until the parings are very soft. Mash frequently and turn into a jelly bag, and let drip.
Measure the quince juice or liquid and return it to the preserving kettle. Bring to a boil and cook for ten minutes. Then add three-quarters cup of sugar for each cup of juice. Stir to thoroughly dissolve the sugar and then bring to a boil and cook for ten minutes. Pour into sterilized glasses. Cool and cover with melted paraffin and store in the usual manner for jellies.
Now place the quinces which were cut into thin slices and cover with cold water in the preserving kettle, covering the sliced quinces with water two inches above the fruit in the kettle. Bring to a boil and then cook slowly until the sliced quinces are soft. Drain off the juice and then measure the cooked fruit. Return to the kettle and add
One quart of sugar,One cup of water
One quart of sugar,One cup of water
One quart of sugar,
One cup of water
to every three quarts of cooked sliced quinces. Place on stove and cook slowly until a very thick jam. Fill in sterilized jars and adjust the rubber and lid and seal. Process in hot water bath for fifteen minutes and then cool and store.
Use the liquid strained from the cooked quinces for jelly, following the rule for quince jelly.
Wash the quinces, and then pare and cut into thin slices. Place in a preserving kettle and cover with cold water. Placeon the stove and cook until tender. Now place the parings, cores and seeds in a separate kettle and cover with cold water. Bring to a boil and cook slowly until the pulp is very soft. Strain and add this liquid to the quinces which are cooking. Cook the quinces until very soft. Then mash through a fine sieve.
Now measure this crushed pulp and juice and return to the preserving kettle. Bring to a boil and cook for fifteen minutes, and add two-thirds quart of sugar for every quart of the prepared quince pulp. Stir the sugar until it dissolves and then bring to a boil, and cook slowly until the mixture is a thick jam. Pour into sterilized glasses or bowls and cool. Cover with melted paraffin.
This Roman quince marmalade was accredited with the power to heal coughs and colds.
Wash and pare one dozen quinces, and then cut into quarters and remove the cores. Now cut into thin slices and place in a preserving kettle, and cover with cold water. Cook until tender and then cover the parings, cores and seeds with cold water, and cook until very soft. Strain off the liquid and return this liquid to the preserving kettle and boil to reduce to two cups; then add four pounds of sugar. Stir to thoroughly dissolve the sugar and then boil until it forms a thread when tested from the prongs of a fork. Now add the well-drained quinces that have been cooked until they are tender, and let the mixture simmer for two hours.
Remove the kettle and set aside overnight. The next morning reheat the quinces and let boil for two hours.
Set aside for twenty-four hours and repeat for three days. Turn into a sieve or put through a colander to drain. Whenwell drained and nearly dry, separate each piece of quince and roll in granulated sugar. Let dry in a warm room and then pack into boxes lined with wax paper. Place wax paper between the layers. The liquor drained from the quinces may be placed in glasses and stored for quince jelly. This delicious Greek confection was served at banquets and on all gala occasions.
One and one-half cups of finely cooked beef,One cup of very thick cream sauce,One teaspoon of salt,One teaspoon of paprika,One teaspoon of Worcestershire sauce,One-quarter teaspoon of mustard,Two tablespoons of grated onion.
One and one-half cups of finely cooked beef,One cup of very thick cream sauce,One teaspoon of salt,One teaspoon of paprika,One teaspoon of Worcestershire sauce,One-quarter teaspoon of mustard,Two tablespoons of grated onion.
One and one-half cups of finely cooked beef,
One cup of very thick cream sauce,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce,
One-quarter teaspoon of mustard,
Two tablespoons of grated onion.
Mix thoroughly and then form into croquettes and roll lightly in flour. Dip in beaten egg and then in fine crumbs, and fry until golden brown in hot fat.
Have the butcher cut two pounds from either the round or the chuck steak and then wipe with a damp cloth. Now pat well with flour and lay on a baking dish. Place in a hot oven and baste every ten minutes, using about one cup of boiling water. Cook for twenty minutes and then add
One cup of sliced onions,One cup of well-drained tomatoes.
One cup of sliced onions,One cup of well-drained tomatoes.
One cup of sliced onions,
One cup of well-drained tomatoes.
Return to the oven and bake for fifteen minutes and then remove and season with salt and paprika and four tablespoons of grated cheese. Return to the oven for five minutes.
Have the butcher split the head and then cleanse, removing the brain and tongue. Discard the eyes. Then wash in plenty of cold water and cleanse thoroughly. Place the head, feetand tongue in a large preserving kettle and cover with cold water and add
One and one-half cups of sliced onions,Two carrots, cut in dice,One and one-half cups of dried celery leaves,One-half ounce of celery seed,One-half ounce of mustard seed,One tablespoon of thyme,One tablespoon of sage,One tablespoon of sweet marjoram,One dozen whole allspice,One bunch of potherbs.
One and one-half cups of sliced onions,Two carrots, cut in dice,One and one-half cups of dried celery leaves,One-half ounce of celery seed,One-half ounce of mustard seed,One tablespoon of thyme,One tablespoon of sage,One tablespoon of sweet marjoram,One dozen whole allspice,One bunch of potherbs.
One and one-half cups of sliced onions,
Two carrots, cut in dice,
One and one-half cups of dried celery leaves,
One-half ounce of celery seed,
One-half ounce of mustard seed,
One tablespoon of thyme,
One tablespoon of sage,
One tablespoon of sweet marjoram,
One dozen whole allspice,
One bunch of potherbs.
Bring to a boil and skim frequently and cook until the meat on the head and feet is tender. Remove the head, feet and tongue and boil the liquid for ten minutes to reduce. Strain and then measure. To two and one-half quarts of this stock add
One tablespoon of black pepper,Three tablespoons of salt,Two cups of oatmeal,Three cups of cornmeal,One cup of whole-wheat flour,
One tablespoon of black pepper,Three tablespoons of salt,Two cups of oatmeal,Three cups of cornmeal,One cup of whole-wheat flour,
One tablespoon of black pepper,
Three tablespoons of salt,
Two cups of oatmeal,
Three cups of cornmeal,
One cup of whole-wheat flour,
and then meat, chopped fine from the set of pig's feet. Cook slowly, stirring frequently. Cook until very thick, like mush, on the back part of the range, and then rinse a square loaf-shaped pan with cold water. Pour in the scrapple and then place the balance of the stock, three pints, in a preserving kettle and add one cup of vinegar. Bring to a boil and cook for fifteen minutes to reduce. Add the meat, removed from the head and cut into neat pieces. Rinse a loaf-shaped pan with cold water, and then pour in the mince. Set in a cool place to mould.
The scrapple may be formed into croquettes and dipped in flour and fried until golden brown, or it may be cut into thin slices and fried in the usual manner. Cut the head cheese in slices and serve with mustard sauce.
Cook the brains for breakfast or luncheon.
Either the plain or sweet chocolate may be used for dipping. To prevent streaking or turning gray, the chocolate must be melted at a low temperature, so fill the lower part of the double boiler with boiling water. Place the top compartment in position, then add the chocolate which has been cut fine. Add one tablespoon of salad oil to each half-pound. Stir frequently until the chocolate melts and then dip in the fondant centres, nuts or pieces of candied fruit. Place to dry on a board which has been covered with oil cloth.
Soak three level tablespoons of gelatine in one-half cup of cold water for one hour. Then place in a saucepan that is free from grease
Two cups of sugar,One cup of water.
Two cups of sugar,One cup of water.
Two cups of sugar,
One cup of water.
Bring to a boil and cook for five minutes, then add the prepared gelatine. Stir to dissolve thoroughly, then bring to a boil again and cook for twelve minutes. Remove from the fire and add
One tablespoon of lemon juice,Two-thirds cup of crystallized ginger, cut in tiny bits.
One tablespoon of lemon juice,Two-thirds cup of crystallized ginger, cut in tiny bits.
One tablespoon of lemon juice,
Two-thirds cup of crystallized ginger, cut in tiny bits.
Rinse an oblong pan with cold water and drain well. Turn in the cooked mixture and set in a cool place for twelve hours to become firm. Then loosen from the pan and remove. Turn on the table and cut into blocks. Roll in granulated sugar and let stand to crystallize.
The first thing to do is to prepare the fondant, which is easily done if you own a candy thermometer. Just place in a saucepan that is absolutely free from grease
Two cups of granulated sugar,One-fourth cup of white corn syrup,One-half cup of boiling water,One-half teaspoon of cream of tartar.
Two cups of granulated sugar,One-fourth cup of white corn syrup,One-half cup of boiling water,One-half teaspoon of cream of tartar.
Two cups of granulated sugar,
One-fourth cup of white corn syrup,
One-half cup of boiling water,
One-half teaspoon of cream of tartar.
Adjust candy thermometer to side of saucepan.
Set in a warm place for a few minutes to melt the sugar and then stir well. Wipe the sides of the saucepan with a damp cloth to remove the sugar crystals. Place the saucepan on the stove and bring to a boil. Cook until it reaches 240 degrees on the candy thermometer. Remove from the stove. Pour on well oiled meat platter and let cool. When cool, work to a creamy mass and then knead like bread dough. Place in a bowl and let stand for one day to ripen in a cool place. Cover bowl with a cloth that has been wrung very dry from hot water. This fondant may be used between halves of English walnuts, as centres for chocolates or to cover almonds or pieces of fruit. It can also be used for dipping and making bon-bons.
This fruit paste is the invention of an old Italian fruit merchant who specialized years ago in crystallized fruits. Put through the food chopper