One tablespoon of horse radish, grated,Three tablespoons of catsup,One-half teaspoon of salt,One teaspoon of paprika.
One tablespoon of horse radish, grated,Three tablespoons of catsup,One-half teaspoon of salt,One teaspoon of paprika.
One tablespoon of horse radish, grated,
Three tablespoons of catsup,
One-half teaspoon of salt,
One teaspoon of paprika.
Mix and dip oyster into the sauce, then roll in finely grated cheese. Serve ice cold.
Sauce for the cocktail can be made from
One-half cup of finely chopped onions.
One-half cup of finely chopped onions.
One-half cup of finely chopped onions.
Place in a saucepan and cook until the onions are soft and then rub through a fine sieve and add
One tablespoon of horseradish,One tablespoon of Worcestershire sauce,One teaspoon of salt,One teaspoon of paprika.
One tablespoon of horseradish,One tablespoon of Worcestershire sauce,One teaspoon of salt,One teaspoon of paprika.
One tablespoon of horseradish,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika.
Beat to thoroughly mix and add five small oysters for each service.
Make a pastry of
One cup of flour,One-half teaspoon of salt,One teaspoon of baking powder.
One cup of flour,One-half teaspoon of salt,One teaspoon of baking powder.
One cup of flour,
One-half teaspoon of salt,
One teaspoon of baking powder.
Sift and then rub in four tablespoons of shortening, and then mix to a dough with five tablespoons of water. Roll out one-half of the pastry one-quarter inch thick and then line a deep pie tin with the pastry. Then place in layers of the oysters and season with
Salt,Pepper,One-quarter teaspoon of grated onion,One teaspoon of finely minced parsley.
Salt,Pepper,One-quarter teaspoon of grated onion,One teaspoon of finely minced parsley.
Salt,
Pepper,
One-quarter teaspoon of grated onion,
One teaspoon of finely minced parsley.
Now another layer of oysters and then the seasoning. Now pour over all one cup of very thick cream sauce. Roll out the balance of the pastry and cut in one-inch-wide strips. Place lattice fashion over the tops of the pie and wash with water and bake in a hot oven for forty-five minutes.
Place in a bowl
Two cups thick cream sauce,One and one-quarter cups crab meat,One onion grated,Three tablespoons finely minced parsley,One and one-half teaspoons salt,One-half teaspoon white pepper,One-half teaspoon paprika.
Two cups thick cream sauce,One and one-quarter cups crab meat,One onion grated,Three tablespoons finely minced parsley,One and one-half teaspoons salt,One-half teaspoon white pepper,One-half teaspoon paprika.
Two cups thick cream sauce,
One and one-quarter cups crab meat,
One onion grated,
Three tablespoons finely minced parsley,
One and one-half teaspoons salt,
One-half teaspoon white pepper,
One-half teaspoon paprika.
Mix with fork, turn into au gratin dish, sprinkle the top with fine bread crumbs, dot with bits of butter and then sprinkletwo tablespoons grated cheese and bake in a moderate oven thirty-five minutes.
To prepare cream sauce for à la King and au gratin dishes, use four level tablespoons flour to each cup milk.
Dissolve flour in cold milk, bring to boil, cook two minutes; it is then ready for use.
Soft-shell crabs are shedders, that is, the crab has shed his shell and the new one is not yet hard. To clean, insert the finger under the apron-shaped piece and the back part of the shell and remove the spongy fingers, the entrails, etc. Wash and drain well and then roll in flour, dip in beaten egg and then roll in fine crumbs and fry until golden brown in hot fat. Place in a hot oven for ten minutes to cook. Serve with tartare sauce.
Lobster may be boiled, broiled and baked and may be served in same manner as crab meat.
Place in a saucepan
One and one-half cups of milk,Five tablespoons of flour.
One and one-half cups of milk,Five tablespoons of flour.
One and one-half cups of milk,
Five tablespoons of flour.
Dissolve the flour in the milk and bring to a boil. Cook for five minutes and then add
One well-beaten egg,Lobster meat, cut in one-inch blocks,One teaspoon of salt,One teaspoon of paprika,One-half teaspoon of Worcestershire sauce,Juice one-half lemon.
One well-beaten egg,Lobster meat, cut in one-inch blocks,One teaspoon of salt,One teaspoon of paprika,One-half teaspoon of Worcestershire sauce,Juice one-half lemon.
One well-beaten egg,
Lobster meat, cut in one-inch blocks,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of Worcestershire sauce,
Juice one-half lemon.
Split the live lobster in half. Lay it on its back. Do not cut the back shell through. Remove the entrails and remove the vein through the tail. Wash well and then brush with salad oil and place in broiler, shell side up, and cook for fifteen minutes. Turn the flesh side up and baste with salad oil or melted butter. Cook for twelve minutes and then remove and serve with melted butter, chili or tomato sauce.
Plunge the lobster into boiling water and cook for twenty minutes, for medium lobster. Cool, break apart, discard entrails and fine vein running down the centre of the tail. Break open the claws and remove the meat. This meat and that of the belly and tail may be used for salads, ravigottes, au gratins, croquettes, cutlets, à la King and terrapin style.
One cup of fish stock (Court Bouillon),One-half cup of milk,Three level tablespoons of cornstarch.
One cup of fish stock (Court Bouillon),One-half cup of milk,Three level tablespoons of cornstarch.
One cup of fish stock (Court Bouillon),
One-half cup of milk,
Three level tablespoons of cornstarch.
Dissolve the starch in the milk and then add the fish stock. Bring to a boil and cook slowly for eight minutes. Add
One tablespoon of butter,One teaspoon of salt,One teaspoon of paprika,One teaspoon of grated onion,One well-beaten egg.
One tablespoon of butter,One teaspoon of salt,One teaspoon of paprika,One teaspoon of grated onion,One well-beaten egg.
One tablespoon of butter,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of grated onion,
One well-beaten egg.
Beat thoroughly to mix and then bring to heating point. Serve.
One cup of mayonnaise dressing,One medium sized pickle, chopped fine,One tablespoon of grated onion,Two tablespoons of minced parsley,One teaspoon of paprika,One-half teaspoon of mustard,One teaspoon of salt.
One cup of mayonnaise dressing,One medium sized pickle, chopped fine,One tablespoon of grated onion,Two tablespoons of minced parsley,One teaspoon of paprika,One-half teaspoon of mustard,One teaspoon of salt.
One cup of mayonnaise dressing,
One medium sized pickle, chopped fine,
One tablespoon of grated onion,
Two tablespoons of minced parsley,
One teaspoon of paprika,
One-half teaspoon of mustard,
One teaspoon of salt.
Blend well before serving.
One-half cup of salad oil,One onion grated,One teaspoon of paprika,One teaspoon of salt,Five tablespoons of vinegar.
One-half cup of salad oil,One onion grated,One teaspoon of paprika,One teaspoon of salt,Five tablespoons of vinegar.
One-half cup of salad oil,
One onion grated,
One teaspoon of paprika,
One teaspoon of salt,
Five tablespoons of vinegar.
Heat slowly until hot and then add
Yolks of two eggs.
Yolks of two eggs.
Yolks of two eggs.
Stir until thick and then add one tablespoon of finely minced parsley. If this should curdle, add two tablespoons of boiling water. Beat hard.
Wipe the roe and then parboil for five minutes. Now wipe dry and then dust very lightly with flour and then brush with bacon fat. Place on the broiler and cook for ten minutes. Lift to a hot platter and spread with this sauce: Place on a plate
Two tablespoons of butter,One tablespoon of lemon juice,One tablespoon of grated onion,One tablespoon of finely chopped onion,One teaspoon of salt.
Two tablespoons of butter,One tablespoon of lemon juice,One tablespoon of grated onion,One tablespoon of finely chopped onion,One teaspoon of salt.
Two tablespoons of butter,
One tablespoon of lemon juice,
One tablespoon of grated onion,
One tablespoon of finely chopped onion,
One teaspoon of salt.
Select a two and one-half pound shad. Have the fish dealer clean and prepare it for baking. Now prepare a filling as follows: Place in a bowl
One cup of breadcrumbs,Two onions, chopped fine,Two tablespoons of finely chopped parsley,One and one-half teaspoons of salt,One teaspoon of pepper,One-half teaspoon of thyme,One egg,Two tablespoons of salad oil.
One cup of breadcrumbs,Two onions, chopped fine,Two tablespoons of finely chopped parsley,One and one-half teaspoons of salt,One teaspoon of pepper,One-half teaspoon of thyme,One egg,Two tablespoons of salad oil.
One cup of breadcrumbs,
Two onions, chopped fine,
Two tablespoons of finely chopped parsley,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One-half teaspoon of thyme,
One egg,
Two tablespoons of salad oil.
Mix well and then fill into the fish. Sew the opening with a stout string and a darning needle. Pat the flour into the fish. Place in a baking pan and bake in a hot oven for one hour. Baste every fifteen minutes with one cup of boiling water. Now, if you place a strip of cheesecloth under the fish you will be able to lift it without breaking. Use the leftover portions for shad au gratin for Monday night's dinner.
Have the fish dealer split the shad for planking. Soak the plank in cold water for two hours and then place the fish on the plank, and brush it with lemon juice. Place in the lowest part of the broiler of the gas range. Begin to baste with cold water after the fish has been in the oven for twelve minutes. Allow thirty minutes for planking a two and one-half pound shad.
Grease a deep baking dish and then sprinkle with fine bread crumbs. Now place a layer of finely diced potatoes in the bottom of the dish. Next a layer of cooked fish, cut into pieces the size of a walnut. Next a layer of sliced onions; then a layerof sliced tomatoes; repeat, making two layers. Season each layer with salt, pepper and finely minced parsley. Now prepare a sauce as follows:
Place
One and one-half cups of milk in a saucepan,Six level tablespoons of flour.
One and one-half cups of milk in a saucepan,Six level tablespoons of flour.
One and one-half cups of milk in a saucepan,
Six level tablespoons of flour.
Stir until the flour is dissolved and then bring to a boil. Remove from the fire and add
Two tablespoons of Worcestershire sauce,One well-beaten egg.
Two tablespoons of Worcestershire sauce,One well-beaten egg.
Two tablespoons of Worcestershire sauce,
One well-beaten egg.
Pour over the prepared pie. Place a crust on top, making three or four gashes in it to permit the steam to escape. Bake in slow oven one hour.
The appetizer is a small morsel of food served at the beginning of the meal, causes a free flow of digestive juice and thus helps the digestion. During the growing season these canapés may be scullions, served icy cold, radishes, cold and crisp and cut into thin pieces, but still left on the stem; well-cleaned, crisp, crinkly watercress; coleslaw, with celery; coleslaw with green and red peppers or with scullions, or with bacon or ham nicely browned; or just a slice of full ripe tomato, spread with mayonnaise and dusted with grated cheese or paprika.
Many housewives have the impression that the preparation of the delicious accessories of the cosmopolitan meal is expensive. Well, I hardly need tell you that the French housewife is noted for her thrift and that these dainty tidbits are frequently portions of leftovers from a meal, sometimes the scrapingsof a saucepan or a tablespoon of meat, vegetables and gravy.
Have you ever had just a small piece of fish left over, entirely too small to serve by itself? And rather than leave it on a plate or saucer to form an accumulation you think, "Well, I can't use it, so into the garbage it goes."
Now this tablespoon or two of fish would have made you a few delicious canapés; by flaking it and then putting it through a sieve. Place it on a platter and then add
Two tablespoons of butter,One teaspoon of paprika,One tablespoon of grated onion,One tablespoon of finely minced parsley.
Two tablespoons of butter,One teaspoon of paprika,One tablespoon of grated onion,One tablespoon of finely minced parsley.
Two tablespoons of butter,
One teaspoon of paprika,
One tablespoon of grated onion,
One tablespoon of finely minced parsley.
Work to a smooth paste and then spread on a narrow strip of toast. Garnish with a slice of hard-boiled egg.
The canapé, though it bears a foreign name, is not necessarily an expensive addition to the menu for the family, nor is it elaborate. This delectable morsel is rather dainty, delicate and used as an appetizer that helps to start and stimulate the digestive juices and thus cause them to flow freely for the digestion of the food.
Canapés are usually served cold, on a plate covered with a doily; the canapé is placed on this. They need not all be alike; the bread may be cut with various sandwich cutters or it may be cut into finger widths and then toasted lightly and spread with the prepared paste.
Meat, chicken, cheese, nuts, olives, etc., may be used in place of the fish. If you have just a spoonful or so of peas, beans, spinach, cauliflower or asparagus you may use it in place of the fish, thus making a vegetable canapé. Try two canned pimentos in place of either meat or fish.
Make a cream sauce, using six level teaspoons of flour to one cup of milk. Dissolve the flour in the milk and then bring to a boil. Cook for five minutes and then cool and place in a bowl and add two hard-boiled eggs chopped fine and
Two tablespoons of finely chopped parsley,One tablespoon of finely grated onion,One and one-half teaspoons of salt,One teaspoon of paprika,One-quarter cup of fine bread crumbs.
Two tablespoons of finely chopped parsley,One tablespoon of finely grated onion,One and one-half teaspoons of salt,One teaspoon of paprika,One-quarter cup of fine bread crumbs.
Two tablespoons of finely chopped parsley,
One tablespoon of finely grated onion,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-quarter cup of fine bread crumbs.
Mix and then pour on well-greased platter. Cool for four hours. To mould, form into shape and then dip in flour, then in beaten egg and then in fine bread crumbs. Fry until golden brown in hot fat or vegetable oil. Serve with tomato sauce.
Make ten corn muffins, from the following mixture:
One and one-quarter cups of milk,One egg,Two tablespoons of syrup,Two tablespoons of shortening.
One and one-quarter cups of milk,One egg,Two tablespoons of syrup,Two tablespoons of shortening.
One and one-quarter cups of milk,
One egg,
Two tablespoons of syrup,
Two tablespoons of shortening.
Beat hard to mix and then add
One and one-quarter cups of sifted flour,Three-quarters cup of cornmeal,Five teaspoons of baking powder.
One and one-quarter cups of sifted flour,Three-quarters cup of cornmeal,Five teaspoons of baking powder.
One and one-quarter cups of sifted flour,
Three-quarters cup of cornmeal,
Five teaspoons of baking powder.
Beat thoroughly to mix and then pour into well-greased muffin pans and bake for thirty-five minutes in a hot oven. Now cut from the top one slice from each of the four muffins and use a spoon to scoop out the centres. Break an egg and then fill to the top with cheese sauce. Sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven. Serve with either cream or tomato sauce.
Beat whites of three eggs until stiff, then carefully cut and fold in yolks of three eggs. Then when well blended, pour in hot frying pan containing three tablespoons of shortening; cook slowly, shaking frequently until mixture is dry on top. Now spread with a filling prepared as follows:
Place in a bowl
Two tablespoons grated onion,One-half cup of well-drained tomatoes,Four olives, chopped fine,Two tablespoons of finely minced parsley,One-half teaspoon of paprika.
Two tablespoons grated onion,One-half cup of well-drained tomatoes,Four olives, chopped fine,Two tablespoons of finely minced parsley,One-half teaspoon of paprika.
Two tablespoons grated onion,
One-half cup of well-drained tomatoes,
Four olives, chopped fine,
Two tablespoons of finely minced parsley,
One-half teaspoon of paprika.
Cook this mixture in two tablespoons of shortening until hot, spread on omelet, fold and roll, turn on hot dish, sprinkle with paprika and garnish with finely chopped parsley.
Cook three ounces of macaroni and then place in a bowl, and season highly. Add
One onion, chopped fine,Two tablespoons of finely chopped parsley.
One onion, chopped fine,Two tablespoons of finely chopped parsley.
One onion, chopped fine,
Two tablespoons of finely chopped parsley.
Now fill into five pimentos. Place in a baking pan and bake for fifteen minutes. Remove and then place on a hot platter, flattening well; then place one poached egg on each pepper. Cover with cheese sauce and garnish with parsley.
Place a teaspoon of butter in an egg glass or custard cup. Break in two eggs, then add one teaspoon of butter and place in a cup of cold water. Bring to a boil and cook for three minutes. Lift cups on saucers, dust the eggs lightly with paprika, and serve. Use two eggs for each service.
How to utilize and serve leftover food so there will be no actual waste has perplexed many young housewives, and as one woman writes me: "I try to keep down the leftovers, but every once in so often they just rise up and conquer me."
Every housewife knows that, no matter how carefully she plans there is sure to be a small quantity of leftover meat, gravy or vegetables. And just what to do with them is almost a daily problem. Two essentials are necessary to successfully utilize leftovers: First, good seasoning; second, attractive appearance.
The French excel in serving leftovers because they so thoroughly understand the art of flavoring and seasoning. The French housewife knows very well that she may only have apot au feuto serve to the family, but the family knows that the delicate, attractive manner in which the food is put on the table would appeal to the epicure, though the table is but a plain ash top, scoured to the whiteness of the snows.
Place in separate piles:
One branch of parsley,One-quarter leek,Two branches of thyme,One-half carrot, cut lengthwise,One bay leaf.
One branch of parsley,One-quarter leek,Two branches of thyme,One-half carrot, cut lengthwise,One bay leaf.
One branch of parsley,
One-quarter leek,
Two branches of thyme,
One-half carrot, cut lengthwise,
One bay leaf.
Tie in bunches and then dry thoroughly and place in a fruit jar until needed.
Each housewife prepares her own seasonings from her garden. You know, she grows them in the garden, and as the leaves become abundant she picks them each day, dries them thoroughly, and then places them in separate containers. She prepares the faggots of soup herbs and has them ready for instant use.
Few American persons know of the garlic but as a rank, pungent flavor. To the foreigner garlic is as sweet tasting as the onion and its flavor delightful in food. Just that dash that it needs to give it zest. Separate a clump of garlic into cloves and then peel and place in a fruit jar. Now bring one pint of white wine vinegar to the scalding point and then pour it over the garlic. Place on the cover and set in a warm place for two days. Use this vinegar for seasoning gravies and use the garlic, cut into tiny bits the size of a pinhead, for flavoring.
For serving, use individual ramekin casseroles, baking shells, and thus make for efficient and quick handling of the food, in which the food itself is presented in a most attractive way. A good blend of seasoning is most important, so I am going to give you a French housewife's secret. Mince four medium-sized onions very fine, then place in a bowl and add
Six tablespoons of salt,Two teaspoons of paprika,One-half teaspoon of thyme,One-half teaspoon of sweet marjoram,One-quarter teaspoon of sage,Pinch of cloves,Pinch of allspice.
Six tablespoons of salt,Two teaspoons of paprika,One-half teaspoon of thyme,One-half teaspoon of sweet marjoram,One-quarter teaspoon of sage,Pinch of cloves,Pinch of allspice.
Six tablespoons of salt,
Two teaspoons of paprika,
One-half teaspoon of thyme,
One-half teaspoon of sweet marjoram,
One-quarter teaspoon of sage,
Pinch of cloves,
Pinch of allspice.
Rub together until thoroughly mixed and then put in a warm dry place for twenty-four hours. Put through a fine sieve. Place in a bottle and use one teaspoon of this mixture in place of salt.
The average housewife seldom thinks of using such herbs as sweet basil, sorrel, tarragon, leek and chervil, yet they give a delicious flavoring not only to soups, stews, ragouts and goulashes, but to made dishes. They can be grown in the kitchen garden. A good sauce is important, and not only increases the portion, but also gives it an attractive appearance.
Leftover meats and vegetables may be turned into palatable food with just a little time and energy. The basis of all croquettesshould be a good thick moulding sauce that will give a product that is creamy and delicious to taste.
Owing to the fact that croquettes and cutlets are usually fried in hot fat, it is not necessary to add either shortening or butter to the cream sauce.
The true secret to good croquettes or cutlets is to have the mixture rich and creamy. Mould into croquettes and then dip in flour and then in the egg mixture and finally roll in fine crumbs. Now fry until golden brown in hot fat.
How to make the foundation:
Place in a saucepan:
One cup of milk,Seven level tablespoons of flour,
One cup of milk,Seven level tablespoons of flour,
One cup of milk,
Seven level tablespoons of flour,
Stir to dissolve the flour and then bring to a boil. Cook slowly for five minutes and then add the flavoring and seasoning. Set aside to cool and then mould. Form into croquettes, roll in flour, dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat.
Two green peppers,Two medium-sized onions,
Two green peppers,Two medium-sized onions,
Two green peppers,
Two medium-sized onions,
Mince very fine and then parboil and drain. Turn on a cloth and pat dry. Place in a bowl and add
One cup of cream sauce, made as given in the method,One-half cup of finely chopped nuts,One teaspoon of salt,One teaspoon of paprika,Three tablespoons of grated cheese.
One cup of cream sauce, made as given in the method,One-half cup of finely chopped nuts,One teaspoon of salt,One teaspoon of paprika,Three tablespoons of grated cheese.
One cup of cream sauce, made as given in the method,
One-half cup of finely chopped nuts,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of grated cheese.
Mix thoroughly and then pour on a large platter and allow to cool, then finish as directed for cheese croquettes.
Wash and soak overnight three-quarters cup of baby lima beans. In the morning parboil until tender and then drain until very dry. Now put
One green pepper,Two medium-sized onions,Four pieces of bacon,
One green pepper,Two medium-sized onions,Four pieces of bacon,
One green pepper,
Two medium-sized onions,
Four pieces of bacon,
through a food chopper. Place in a pan and cook until the onions and peppers are soft. Drain free from fat and then put the beans through the food chopper and add:
The prepared peppers and onions and bacon,One teaspoon of paprika,Two tablespoons of finely minced parsley,One teaspoon of Worcestershire sauce
The prepared peppers and onions and bacon,One teaspoon of paprika,Two tablespoons of finely minced parsley,One teaspoon of Worcestershire sauce
The prepared peppers and onions and bacon,
One teaspoon of paprika,
Two tablespoons of finely minced parsley,
One teaspoon of Worcestershire sauce
Mix thoroughly and then mould into croquettes and dip in flour, then in beaten egg, and roll in fine bread crumbs. Fry until golden brown in hot fat.
Leftover meat may be minced fine and seasoned as follows:
Put a sufficient amount of cold cooked meat or fish through the food chopper to measure three-quarters cup and
One large onion,Four branches of parsley,
One large onion,Four branches of parsley,
One large onion,
Four branches of parsley,
Place the mixture in a bowl and add
One teaspoon of salt,One teaspoon of paprika,One cup of cream sauce,
One teaspoon of salt,One teaspoon of paprika,One cup of cream sauce,
One teaspoon of salt,
One teaspoon of paprika,
One cup of cream sauce,
made as directed in the method, then the finely chopped meat and one teaspoon of Worcestershire sauce. Mix thoroughly and then set aside to mould. Form into croquettes and roll in flour, dip in beaten egg and then roll in fine bread crumbs. Fry in hot fat.
Cold beef, lamb, chicken, veal, ham or crab meat or fishmay be used for this delectable method of serving an entrée. Nuts, eggs, cheese, both cottage or pot, and store cheese, may be used. Dried peas, lima beans, navy and soy beans as well as cow peas and lentils will afford a splendid variety to the thrifty housewife who must provide cheap protein dishes.
The difference between a croquette and a cutlet is just in the shape. Croquettes are shaped either in the cylindrical or conical forms and cutlets in flat, either round, triangle or chop shape.
To prepare the egg for dipping add four tablespoons of evaporated milk and beat hard to thoroughly blend. Place croquette or cutlet on wire spoon and use tablespoon to pour the beaten egg over the croquette.
To prepare the crumbs dry all pieces of stale bread thoroughly. No bit is too small, a crust or even the crumbs left from cutting the bread. Put the well-dried bread through the food chopper and then sift through the colander; either put the coarse crumbs through the food chopper the second time or keep them for au gratin dishes.
Always serve either cream or tomato sauce with croquettes and cutlets and garnish them with parsley or cress.
Place in a mixing bowl:
One cup of flour,One and one-half cups of fine bread crumbs,One-half teaspoon of salt,One tablespoon of baking powder,One egg,One and one-half cups of water,Two cups of well-cleaned blackberries,One-quarter teaspoon of nutmeg.
One cup of flour,One and one-half cups of fine bread crumbs,One-half teaspoon of salt,One tablespoon of baking powder,One egg,One and one-half cups of water,Two cups of well-cleaned blackberries,One-quarter teaspoon of nutmeg.
One cup of flour,
One and one-half cups of fine bread crumbs,
One-half teaspoon of salt,
One tablespoon of baking powder,
One egg,
One and one-half cups of water,
Two cups of well-cleaned blackberries,
One-quarter teaspoon of nutmeg.
Beat to mix and then pour into a pudding dish and bake forty-five minutes in a slow oven. Serve with sweet spiced blackberry sauce.
Place in a mixing bowl:
One and one-half cups of fine bread crumbs,Three-quarters cup of flour,One tablespoon of baking powder,One-half cup of finely chopped suet,Three-quarters cup of brown sugar,One teaspoon of nutmeg,Two eggs,One cup of milk.
One and one-half cups of fine bread crumbs,Three-quarters cup of flour,One tablespoon of baking powder,One-half cup of finely chopped suet,Three-quarters cup of brown sugar,One teaspoon of nutmeg,Two eggs,One cup of milk.
One and one-half cups of fine bread crumbs,
Three-quarters cup of flour,
One tablespoon of baking powder,
One-half cup of finely chopped suet,
Three-quarters cup of brown sugar,
One teaspoon of nutmeg,
Two eggs,
One cup of milk.
Beat to mix and then grease and flour a mould. Put four tablespoons of marmalade in the bottom and then put in two-inch layer of batter. Spread with the jam and then repeat with the batter. Repeat this process until the mould is three-quarters filled. Have the batter on top. Cover and boil for one hour. Then unmould and serve hot or cold with thin cream.
Grease a baking dish thoroughly and then dust it well with the fine bread crumbs. Now place in a mixing bowl:
Yolk of one egg,One cup of brown sugar,
Yolk of one egg,One cup of brown sugar,
Yolk of one egg,
One cup of brown sugar,
Cream and then add
Two tablespoons of shortening,Two cups of bread crumbs,Two cups of stewed peaches,One-half cup of flour,One tablespoon of baking powder,One-half teaspoon of nutmeg.
Two tablespoons of shortening,Two cups of bread crumbs,Two cups of stewed peaches,One-half cup of flour,One tablespoon of baking powder,One-half teaspoon of nutmeg.
Two tablespoons of shortening,
Two cups of bread crumbs,
Two cups of stewed peaches,
One-half cup of flour,
One tablespoon of baking powder,
One-half teaspoon of nutmeg.
Mix thoroughly and then pour into the prepared baking dish and bake in a slow oven for thirty-five minutes. Let cool and then turn from mould.
Wash one-half cup of tapioca through several waters and then place in a saucepan and add one cup of boiling water. Cook until the tapioca is soft and clear. Remove from the fire and partially cool. Pour upon stiffly beaten white of one egg.
Now add
One-half cup of sugar,One-half cup of cocoanut,One-half cup of finely chopped nuts.
One-half cup of sugar,One-half cup of cocoanut,One-half cup of finely chopped nuts.
One-half cup of sugar,
One-half cup of cocoanut,
One-half cup of finely chopped nuts.
Beat to thoroughly mix and then pour into sherbet cups. Chill and top with one tablespoon of whipped cream or fruit whip.
Cook one box of raspberries with
One-half cup of water,One-half cup of sugar,
One-half cup of water,One-half cup of sugar,
One-half cup of water,
One-half cup of sugar,
Rub through the sieve to remove the seeds and then measure. Now place one and one-half cups of raspberry puree in a mixing bowl and add
One and one-half cups of fine bread crumbs,One-half cup of flour,Two teaspoons of baking powder,One-half teaspoon of salt,One-half cup of brown sugar,One-half teaspoon of cinnamon,Two tablespoons of melted shortening,Yolk of one egg.
One and one-half cups of fine bread crumbs,One-half cup of flour,Two teaspoons of baking powder,One-half teaspoon of salt,One-half cup of brown sugar,One-half teaspoon of cinnamon,Two tablespoons of melted shortening,Yolk of one egg.
One and one-half cups of fine bread crumbs,
One-half cup of flour,
Two teaspoons of baking powder,
One-half teaspoon of salt,
One-half cup of brown sugar,
One-half teaspoon of cinnamon,
Two tablespoons of melted shortening,
Yolk of one egg.
Beat to mix and then pour into well-greased pudding dish and bake in a moderate oven for thirty minutes. Serve with fruit sauce made from
White of one egg,One-half glass of jelly.
White of one egg,One-half glass of jelly.
White of one egg,
One-half glass of jelly.
Beat until this mixture holds its shape. Pour over the fruit whip and a little of the leftover raspberry puree.
Scald two cups of milk and then pour into a bowl and add:
Two tablespoons of shortening,Three-quarters cup of sugar,One cup of bread crumbs,One-half teaspoon of salt.
Two tablespoons of shortening,Three-quarters cup of sugar,One cup of bread crumbs,One-half teaspoon of salt.
Two tablespoons of shortening,
Three-quarters cup of sugar,
One cup of bread crumbs,
One-half teaspoon of salt.
Beat to mix and then cool and add
One cup of flour,One egg,One tablespoon of baking powder,One and one-half cups of prepared raspberries.
One cup of flour,One egg,One tablespoon of baking powder,One and one-half cups of prepared raspberries.
One cup of flour,
One egg,
One tablespoon of baking powder,
One and one-half cups of prepared raspberries.
Beat to mix and then pour into a pudding dish and bake for forty minutes in a slow oven. Serve either hot or cold with raspberry fruit sauce.
Stone one-half pound of cherries and then place in a saucepan and add
One cup of sugar,One-half cup of water.
One cup of sugar,One-half cup of water.
One cup of sugar,
One-half cup of water.
Cook slowly until the fruit is tender and then measure and place
Two cups of the prepared cherries,One cup of milk,Three eggs,
Two cups of the prepared cherries,One cup of milk,Three eggs,
Two cups of the prepared cherries,
One cup of milk,
Three eggs,
in a bowl and beat to thoroughly mix. Pour into custard cups and then set in a pan of warm water and bake in a moderate oven until firm in the center.
Use a pudding cloth to cook this pudding. Wash the cloth in warm water and then rub with shortening and dust with flour. Now place in the mixing bowl
One cup of buttermilk,Two level teaspoons of baking soda,One-half cup of sirup,One cup of brown sugar,Three-quarters cup of finely chopped suet,Three cups of flour,One teaspoon of ginger,Two teaspoons of cinnamon,One-half teaspoon of nutmeg,One cup of seeded raisins, or well-cleansed fresh fruit.
One cup of buttermilk,Two level teaspoons of baking soda,One-half cup of sirup,One cup of brown sugar,Three-quarters cup of finely chopped suet,Three cups of flour,One teaspoon of ginger,Two teaspoons of cinnamon,One-half teaspoon of nutmeg,One cup of seeded raisins, or well-cleansed fresh fruit.
One cup of buttermilk,
Two level teaspoons of baking soda,
One-half cup of sirup,
One cup of brown sugar,
Three-quarters cup of finely chopped suet,
Three cups of flour,
One teaspoon of ginger,
Two teaspoons of cinnamon,
One-half teaspoon of nutmeg,
One cup of seeded raisins, or well-cleansed fresh fruit.
Mix thoroughly, and then tie in the prepared cloth and allow room in it for the pudding to swell. Plunge into boiling water and boil for one and one-quarter hours. Serve with sweetened cream sauce or fruit custard sauce.
Three-quarters cup of sugar,One egg,
Three-quarters cup of sugar,One egg,
Three-quarters cup of sugar,
One egg,
Cream well and then add
Four tablespoons of shortening,One cup of flour,One cup of bread crumbs,One teaspoon of salt,One tablespoon of baking powder,One cup of milk.
Four tablespoons of shortening,One cup of flour,One cup of bread crumbs,One teaspoon of salt,One tablespoon of baking powder,One cup of milk.
Four tablespoons of shortening,
One cup of flour,
One cup of bread crumbs,
One teaspoon of salt,
One tablespoon of baking powder,
One cup of milk.
Mix thoroughly and then pour in well-greased mould and boil for one and one-quarter hours or bake for forty-five minutes in a moderate oven. Serve with cream sauce.
Wash one-quarter cup of rice well and then cook until soft and the water is absorbed in the rice, in one and one-quarter cups of water. Now place in a mixing bowl
Two and one-half cups of milk,Two eggs,Three-quarters cup of sugar.
Two and one-half cups of milk,Two eggs,Three-quarters cup of sugar.
Two and one-half cups of milk,
Two eggs,
Three-quarters cup of sugar.
Peel and rub two bananas through a sieve and then beat to mix. Add the rice and then turn into a baking dish and dust with one-half teaspoon of cinnamon. Break into bits one teaspoon of butter and then bake in a slow oven for thirty minutes.
Wash and drain one box of raspberries. Place in a saucepan and add
One pint of water,One cup of sugar.
One pint of water,One cup of sugar.
One pint of water,
One cup of sugar.
Bring to a boil and cook until the berries are soft. Rub through a fine sieve. Cool. Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend. Pour into custard cups and set the cups in a pan containing water. Bake in a slow oven until firm in the centre.
Two cups of milk,One-half cup of cocoa,One-fourth cup of cornstarch.
Two cups of milk,One-half cup of cocoa,One-fourth cup of cornstarch.
Two cups of milk,
One-half cup of cocoa,
One-fourth cup of cornstarch.
Dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes. Now add
One-half cup of sugar,One-half teaspoon of vanilla,One-half teaspoon of cinnamon.
One-half cup of sugar,One-half teaspoon of vanilla,One-half teaspoon of cinnamon.
One-half cup of sugar,
One-half teaspoon of vanilla,
One-half teaspoon of cinnamon.
Beat well and then pour into custard cups that have been rinsed in cold water to mould.
Use stoned olives for this. Open a bottle of olives, then drain and put through the food chopper, adding
One small onion,One green pepper,Three slices of nicely browned bacon,Four tablespoons of mayonnaise dressing,One teaspoon of salt,One teaspoon of paprika.
One small onion,One green pepper,Three slices of nicely browned bacon,Four tablespoons of mayonnaise dressing,One teaspoon of salt,One teaspoon of paprika.
One small onion,
One green pepper,
Three slices of nicely browned bacon,
Four tablespoons of mayonnaise dressing,
One teaspoon of salt,
One teaspoon of paprika.
Mix well and then spread on strips of toast. Garnish with finely chopped white of egg.
Place in a bowl
One cup of olive meats,Four slices of nicely browned bacon, cut into tiny bits,One onion, grated,Two green peppers, chopped fine,Three-quarters cup of mayonnaise dressing.
One cup of olive meats,Four slices of nicely browned bacon, cut into tiny bits,One onion, grated,Two green peppers, chopped fine,Three-quarters cup of mayonnaise dressing.
One cup of olive meats,
Four slices of nicely browned bacon, cut into tiny bits,
One onion, grated,
Two green peppers, chopped fine,
Three-quarters cup of mayonnaise dressing.
Mix thoroughly and then lift into a nest of crisp lettuce leaves and garnish with slices of hard-boiled egg. This salad is delicious.
Place in bowl
One cup of cottage or pot cheese,One red pepper, minced very fine,One tablespoon of grated onion,One-half cup of finely chopped olives,One teaspoon of salt,One-half teaspoon of paprika.
One cup of cottage or pot cheese,One red pepper, minced very fine,One tablespoon of grated onion,One-half cup of finely chopped olives,One teaspoon of salt,One-half teaspoon of paprika.
One cup of cottage or pot cheese,
One red pepper, minced very fine,
One tablespoon of grated onion,
One-half cup of finely chopped olives,
One teaspoon of salt,
One-half teaspoon of paprika.
Form into balls and then place in a nest of lettuce. Serve with French dressing.
This dish is famous among the mountain folk in Italy and it is served on gala days. Cook four ounces of macaroni for fifteen minutes in boiling water and then drain and blanch under cold water. Cool, chop fine, and now add
One-half cup of pimento olives, chopped fine,One-half cup of grated cheese,Two cups of cream sauce,One large onion, minced fine,Two large red peppers, minced fine,Two teaspoons of salt,One teaspoon of paprika,
One-half cup of pimento olives, chopped fine,One-half cup of grated cheese,Two cups of cream sauce,One large onion, minced fine,Two large red peppers, minced fine,Two teaspoons of salt,One teaspoon of paprika,
One-half cup of pimento olives, chopped fine,
One-half cup of grated cheese,
Two cups of cream sauce,
One large onion, minced fine,
Two large red peppers, minced fine,
Two teaspoons of salt,
One teaspoon of paprika,
and a tiny piece of garlic. Mix and then pour into baking dish. Dot the top with bits of butter. Place in a hot oven for twenty-five minutes.
Two and one-half cups of prepared bread crumbs,One-half cup of finely chopped onions,One-quarter cup of finely chopped parsley,One-half cup of finely chopped olives,One and one-half teaspoons of salt,One-half teaspoon of paprika,One-quarter teaspoon of sweet marjoram,One egg,Four tablespoons shortening.
Two and one-half cups of prepared bread crumbs,One-half cup of finely chopped onions,One-quarter cup of finely chopped parsley,One-half cup of finely chopped olives,One and one-half teaspoons of salt,One-half teaspoon of paprika,One-quarter teaspoon of sweet marjoram,One egg,Four tablespoons shortening.
Two and one-half cups of prepared bread crumbs,
One-half cup of finely chopped onions,
One-quarter cup of finely chopped parsley,
One-half cup of finely chopped olives,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
One-quarter teaspoon of sweet marjoram,
One egg,
Four tablespoons shortening.
Mix thoroughly and then use for filling meat and poultry. This filling is delicious.
To prepare the bread, soak stale bread in cold water until soft and then place in a cloth and press dry. Rub through a sieve and then measure. Use one-half cup of finely chopped stuffed olives to one cup of mayonnaise dressing.
Put through the food chopper:
One bottle of stuffed olives,Two red peppers,One onion,Four branches of parsley,
One bottle of stuffed olives,Two red peppers,One onion,Four branches of parsley,
One bottle of stuffed olives,
Two red peppers,
One onion,
Four branches of parsley,
Place in a bowl and add
One-half cup of mayonnaise dressing,One teaspoon of salt,One-half teaspoon of paprika.
One-half cup of mayonnaise dressing,One teaspoon of salt,One-half teaspoon of paprika.
One-half cup of mayonnaise dressing,
One teaspoon of salt,
One-half teaspoon of paprika.
Mix well and then spread between the thinly sliced bread.
Remove the stones from one large bottle of queen olives and add
One onion,Two red peppers,
One onion,Two red peppers,
One onion,
Two red peppers,
Put through the food chopper and then add
Three-quarters cup of mayonnaise,One teaspoon of salt,One and one-half teaspoons of paprika.
Three-quarters cup of mayonnaise,One teaspoon of salt,One and one-half teaspoons of paprika.
Three-quarters cup of mayonnaise,
One teaspoon of salt,
One and one-half teaspoons of paprika.
Mix and then spread on the prepared bread.
Mince fine, using the food chopper, a sufficient amount of olives, after removing the stones, to measure one-half cup. Place in a saucepan and add
One and one-half cups of cream sauce,Two tablespoons of salt,One-half teaspoon of paprika,One-quarter teaspoon of mustard.
One and one-half cups of cream sauce,Two tablespoons of salt,One-half teaspoon of paprika,One-quarter teaspoon of mustard.
One and one-half cups of cream sauce,
Two tablespoons of salt,
One-half teaspoon of paprika,
One-quarter teaspoon of mustard.
Blend well and then bring to the boiling point and serve. This sauce may be made, for variety's sake, with one and one-half cups of tomato sauce to replace the cream sauce; then add two tablespoons of grated cheese. Heat and serve.
Place in a bowl
One and one-half cups of prepared bread,One cup of finely minced cold-cooked mutton,One cup of pimento olives, chopped fine,One-half cup of finely minced onions,One egg,Two teaspoons of salt,One teaspoon of paprika,One-quarter teaspoon of thyme,One-half cup thick cream sauce.
One and one-half cups of prepared bread,One cup of finely minced cold-cooked mutton,One cup of pimento olives, chopped fine,One-half cup of finely minced onions,One egg,Two teaspoons of salt,One teaspoon of paprika,One-quarter teaspoon of thyme,One-half cup thick cream sauce.
One and one-half cups of prepared bread,
One cup of finely minced cold-cooked mutton,
One cup of pimento olives, chopped fine,
One-half cup of finely minced onions,
One egg,
Two teaspoons of salt,
One teaspoon of paprika,
One-quarter teaspoon of thyme,
One-half cup thick cream sauce.
Mix thoroughly and then pack into the prepared loaf-shaped pan. Place in a larger pan containing hot water and then bake in a moderate oven for forty minutes. Serve with olive sauce. To prepare bread, soak stale bread in cold water; press dry; rub through fine sieve.
Use olive meats for this. Olive meats are pieces of olives cut from large olives and packed in jars. There are no stones nor waste. Place in a small bowl
Three tablespoons of chili sauce,One tablespoon of horseradish,One tablespoon of lemon juice,One-quarter cup of olive meats,One teaspoon of salt,One teaspoon of paprika,One tablespoon of grated onion.
Three tablespoons of chili sauce,One tablespoon of horseradish,One tablespoon of lemon juice,One-quarter cup of olive meats,One teaspoon of salt,One teaspoon of paprika,One tablespoon of grated onion.
Three tablespoons of chili sauce,
One tablespoon of horseradish,
One tablespoon of lemon juice,
One-quarter cup of olive meats,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of grated onion.
Mix thoroughly and then divide into four cocktail glasses. Add three cherrystone or little-neck clams to each glass.
A formula is necessary if the housewife is to have her sauces uniform, so that
One level tablespoon of flour and one cup of milk make a thin sauce, as for soups.
Two level tablespoons of flour and one cup of milk make a thin sauce.
Three level tablespoons of flour and one cup of milk make a medium sauce.
Four tablespoons of flour and one cup of milk make a thick sauce.
Five level tablespoons of flour and one cup of milk make a sauce for cutlets, croquettes, etc.
Use a saucepan that is scoured bright, add the flour to the cold milk and then stir to dissolve, using fork or wire whip to facilitate the process. Never use a spoon for this purpose, as it is impossible to thoroughly dissolve the lumps. Place on the fire and bring to a boil, stirring constantly. Cook for five minutes after the boiling point is reached and then remove from the fire and add seasoning. It is then ready to use. If you desire a butter flavor, add one tablespoonful of butter with the seasoning and stir until melted.
Part milk and water, stock, chicken broth, oyster or clam juice may be used in place of all milk with very good results. When making soups or sauces for meat and vegetable dishes the liquid from the canned vegetables, or the water in which the fresh vegetables were cooked, may be combined with an equal portion of milk.
Many splendid varieties of sauce can be made from the plain cream sauce. For parsley sauce add four tablespoonfuls of finely chopped parsley to one cup of cream sauce.