Cold TongueCreamed PotatoesLobster SaladRollsJellyCoffeePineapple IceCake
Cold TongueCreamed PotatoesLobster SaladRollsJellyCoffeePineapple IceCake
Cold Tongue
Creamed Potatoes
Lobster Salad
Rolls
Jelly
Coffee
Pineapple Ice
Cake
Cost of materials:
12 cans of grated pineapple6 quarts of water6 quarts of sugar6 lemons
12 cans of grated pineapple6 quarts of water6 quarts of sugar6 lemons
12 cans of grated pineapple
6 quarts of water
6 quarts of sugar
6 lemons
Boil the water and sugar fifteen minutes, add the pineapple, let boil five minutes; when cold strain, add lemon juice and freeze as usual.
B. N. W.
By Laura R. Talbot
At a progressive porch party the young women sharpened their wits with the following:
IAlphabet"If an alphabetical servility must still be urged."—Milton.1. A river in Scotland.2. A printer's measure.3. Owned by the Chinaman.Answers1. D (Dee).2. M (em).3. Q (queue).IIGeography"In despite o' geography."—Butler.Find the Islands1. Eat a —— when you are hungry.2. The cat caught my ——.3. Jack had a —— pony given him.Answers1. Sandwich.2. Canary.3. Shetland.IIIGrammar"Who climbs the grammar tree distinctly knowsWhere noun and verb and participle grows."—Dryden.1. What the convicted prisoner receives.2. What does the cat have?3. Four-sevenths of a flower is what part of speech?Answers1. Sentence.2. Clause (claws).3. Verb-ena.IVPhysiology"For of the soule the bodie forme doth take;For soule is forme, and doth the bodie make."—Spenser.1. What humorist is a vital organ?2. What is sometimes found in a closet?3. What did Adam lose?Answers1. Heart (Harte).2. Skeleton.3. Rib.
IAlphabet"If an alphabetical servility must still be urged."—Milton.1. A river in Scotland.2. A printer's measure.3. Owned by the Chinaman.Answers1. D (Dee).2. M (em).3. Q (queue).IIGeography"In despite o' geography."—Butler.Find the Islands1. Eat a —— when you are hungry.2. The cat caught my ——.3. Jack had a —— pony given him.Answers1. Sandwich.2. Canary.3. Shetland.IIIGrammar"Who climbs the grammar tree distinctly knowsWhere noun and verb and participle grows."—Dryden.1. What the convicted prisoner receives.2. What does the cat have?3. Four-sevenths of a flower is what part of speech?Answers1. Sentence.2. Clause (claws).3. Verb-ena.IVPhysiology"For of the soule the bodie forme doth take;For soule is forme, and doth the bodie make."—Spenser.1. What humorist is a vital organ?2. What is sometimes found in a closet?3. What did Adam lose?Answers1. Heart (Harte).2. Skeleton.3. Rib.
IAlphabet"If an alphabetical servility must still be urged."—Milton.
I
Alphabet
"If an alphabetical servility must still be urged."
—Milton.
1. A river in Scotland.2. A printer's measure.3. Owned by the Chinaman.
1. A river in Scotland.
2. A printer's measure.
3. Owned by the Chinaman.
Answers1. D (Dee).2. M (em).3. Q (queue).
Answers
1. D (Dee).
2. M (em).
3. Q (queue).
IIGeography"In despite o' geography."—Butler.
II
Geography
"In despite o' geography."
—Butler.
Find the Islands1. Eat a —— when you are hungry.2. The cat caught my ——.3. Jack had a —— pony given him.
Find the Islands
1. Eat a —— when you are hungry.
2. The cat caught my ——.
3. Jack had a —— pony given him.
Answers1. Sandwich.2. Canary.3. Shetland.
Answers
1. Sandwich.
2. Canary.
3. Shetland.
IIIGrammar"Who climbs the grammar tree distinctly knowsWhere noun and verb and participle grows."—Dryden.
III
Grammar
"Who climbs the grammar tree distinctly knows
Where noun and verb and participle grows."
—Dryden.
1. What the convicted prisoner receives.2. What does the cat have?3. Four-sevenths of a flower is what part of speech?
1. What the convicted prisoner receives.
2. What does the cat have?
3. Four-sevenths of a flower is what part of speech?
Answers1. Sentence.2. Clause (claws).3. Verb-ena.
Answers
1. Sentence.
2. Clause (claws).
3. Verb-ena.
IVPhysiology"For of the soule the bodie forme doth take;For soule is forme, and doth the bodie make."—Spenser.
IV
Physiology
"For of the soule the bodie forme doth take;
For soule is forme, and doth the bodie make."
—Spenser.
1. What humorist is a vital organ?2. What is sometimes found in a closet?3. What did Adam lose?
1. What humorist is a vital organ?
2. What is sometimes found in a closet?
3. What did Adam lose?
Answers1. Heart (Harte).2. Skeleton.3. Rib.
Answers
1. Heart (Harte).
2. Skeleton.
3. Rib.
The "scholars" were now dismissed for fifteen minutes' recess, while EDUCATOR CRACKERS were served. An old-fashioned hand bell called them to order.
VArithmetic"This endless addition of numbers."—Locke.1. Think of a number,Double it,Add ten,Divide by two,Add five,Multiply by four,Subtract forty,Divide by number first thought of,Add nineteen,And what do you have?2. Not round and part of a plant.3. Subtract nine from six.Answers1. Twenty-three.2. Square root.3. SIXIX——SVIHistory"For aught that I could ever read,Could ever hear by tale or history."—Shakespeare.1. What fruit do we always find in history?2. What fowls are associated with the Pilgrim Fathers?3. What happened to America in 1492?Answers1. Dates.2. Plymouth Rocks.3. Discovered.VIICurrent Events"For 'tis a chronicle of day by day."—Shakespeare.1. What large gun is often heard in Washington?2. What kitchen divinity has been declared a fraud?3. What European ruler was interested in "The Congo"?Answers1. Cannon (Joseph G.).2. Cook (Dr. Frederick.)3. King Leopold.
VArithmetic"This endless addition of numbers."—Locke.1. Think of a number,Double it,Add ten,Divide by two,Add five,Multiply by four,Subtract forty,Divide by number first thought of,Add nineteen,And what do you have?2. Not round and part of a plant.3. Subtract nine from six.Answers1. Twenty-three.2. Square root.3. SIXIX——SVIHistory"For aught that I could ever read,Could ever hear by tale or history."—Shakespeare.1. What fruit do we always find in history?2. What fowls are associated with the Pilgrim Fathers?3. What happened to America in 1492?Answers1. Dates.2. Plymouth Rocks.3. Discovered.VIICurrent Events"For 'tis a chronicle of day by day."—Shakespeare.1. What large gun is often heard in Washington?2. What kitchen divinity has been declared a fraud?3. What European ruler was interested in "The Congo"?Answers1. Cannon (Joseph G.).2. Cook (Dr. Frederick.)3. King Leopold.
VArithmetic"This endless addition of numbers."—Locke.
V
Arithmetic
"This endless addition of numbers."
—Locke.
1. Think of a number,Double it,Add ten,Divide by two,Add five,Multiply by four,Subtract forty,Divide by number first thought of,Add nineteen,And what do you have?2. Not round and part of a plant.3. Subtract nine from six.
1. Think of a number,
Double it,
Add ten,
Divide by two,
Add five,
Multiply by four,
Subtract forty,
Divide by number first thought of,
Add nineteen,
And what do you have?
2. Not round and part of a plant.
3. Subtract nine from six.
Answers1. Twenty-three.2. Square root.3. SIXIX——S
Answers
1. Twenty-three.
2. Square root.
3. SIX
IX
——
S
VIHistory"For aught that I could ever read,Could ever hear by tale or history."—Shakespeare.
VI
History
"For aught that I could ever read,
Could ever hear by tale or history."
—Shakespeare.
1. What fruit do we always find in history?2. What fowls are associated with the Pilgrim Fathers?3. What happened to America in 1492?
1. What fruit do we always find in history?
2. What fowls are associated with the Pilgrim Fathers?
3. What happened to America in 1492?
Answers1. Dates.2. Plymouth Rocks.3. Discovered.
Answers
1. Dates.
2. Plymouth Rocks.
3. Discovered.
VIICurrent Events"For 'tis a chronicle of day by day."—Shakespeare.
VII
Current Events
"For 'tis a chronicle of day by day."
—Shakespeare.
1. What large gun is often heard in Washington?2. What kitchen divinity has been declared a fraud?3. What European ruler was interested in "The Congo"?
1. What large gun is often heard in Washington?
2. What kitchen divinity has been declared a fraud?
3. What European ruler was interested in "The Congo"?
Answers1. Cannon (Joseph G.).2. Cook (Dr. Frederick.)3. King Leopold.
Answers
1. Cannon (Joseph G.).
2. Cook (Dr. Frederick.)
3. King Leopold.
Refreshments were next served in school lunch boxes. Candy, in boxes representing books, was given as prizes.
QUERIES AND ANSWERSThis department is for the benefit and free use of our subscribers. Questions relating to recipes, and those pertaining to culinary science and domestic economics in general, will be cheerfully answered by the editor. Communications for this department must reach us before the first of the month preceding that in which the answers are expected to appear. In letters requesting answers by mail, please enclose addressed and stamped envelope. For menus remit $1.00. Address queries to Janet M. Hill, editorBoston Cooking-School Magazine, 372 Boylston Street, Boston, Mass.In answer to inquiry 1590 I send my recipe which I have used for years.Blitz Kuchen7 round tablespoonfuls butter7 heaping teaspoonfuls sugarA heaping pint of flourPinch of baking powderPinch of salt4 eggsGrated rind of 1 lemon¼ pound chopped almonds2 tablespoonfuls sugarGround cinnamon to tasteButter and sugar are stirred to a cream. Add eggs without beating same, lemon and salt; stir well, then add flour mixed with baking powder; mix well and spread very thin on buttered tins. Sprinkle before baking with the almonds and two tablespoonfuls sugar mixed with the cinnamon. Bake in moderately hot oven to a medium brown. Cut in diamond shapes immediately on taking from the oven and while on tins. Remove quickly from tins.Mrs. Wm. WinterYour correspondent, who presents Query No. 1590, in the April magazine, has the German incorrect in her question. The recipe called for is undoubtedly Blitz Kuchen or Quick Coffee Cake. I enclose my recipe, which makes a delicious cake.Blitz Kuchen½ a cup of butter1 cup of sugar2 teaspoonfuls of baking-powder1½ cups of flour½ a teaspoonful of salt1 cup of milk2 eggs4 tablespoonfuls of crushed nutsSift sugar, baking powder, flour and salt into bowl. Add butter, and work into dry ingredients as in making pie crust. Beat eggs and add with milk. Add enough more flour to make a rather stiff batter. Spread about one-half inch deep in buttered pans. Sprinkle top with granulated sugar and nuts. Bake about one-half hour in moderate oven.Anne C. Rankin,Supt. Dom. Science Wausau Pub. Schools.Query 1623.—"Recipe for a very rich Chocolate Ice Cream. A cream eaten lately, which we wish to duplicate, was almost as dark in color and as rich as a chocolate sauce or chocolate frosting."Rich, Dark-Colored Chocolate Ice CreamMelt six ounces of chocolate over hot water (in a double boiler), add one cup of sugar and half a cup of boiling water and stir and cook directly over the fire until smooth and boiling. Scald three cups of milk; stir into the milk two tablespoonfuls of floursmoothed with milk to pour; stir until the milk thickens, then add the chocolate mixture; cover and let cook fifteen minutes. Beat the yolks of three or four eggs; add half a teaspoonful of salt and one-fourth a cup of sugar; beat again and stir into the hot mixture; stir until the egg is cooked a little; add one cup of rich cream and strain into the can of the freezer. When cold add one tablespoonful and a half of vanilla extract and freeze as usual.Query 1624.—"Please publish a Time Table for cooking different vegetables, and for cooking meats, both well and rare done. Under meats, include fowl, game and fish, well done."Time Table for Cooking VegetablesAsparagus20 to 25 minutesBeans, String or Shell1 to 3 hoursBeets, new1 to 2 hoursBeets, old4 to 6 hoursBeet Greens1 hour or longerBrussels Sprouts15 to 20 minutesCabbage30 to 80 minutesCarrots1 hour or longerCauliflower20 to 30 minutesCelery2 hours or longerCorn5 to 15 minutes (actual boiling)Macaroni20 to 60 minutesOnions45 minutes to 2 hoursOyster Plant45 to 60 minutesParsnips30 to 45 minutesPeasabout 20 minutesPotatoes, white20 to 30 minutesPotatoes, sweet15 to 25 minutesRice20 to 30 minutesSquash20 to 30 minutesSpinach15 to 20 minutesTomatoes, stewed15 to 20 minutesTurnips30 to 45 minutesCoffee3 to 5 minutesTime Table for Baking Meat and FishBeef, ribs or loin, rare, per pound8 to 10 minutesBeef, ribs or loin, well done, per pound12 to 16 minutesBeef, ribs, rolled, rare12 to 15 minutesBeef, ribs, rolled, well done15 to 18 minutesBeef, fillet, rare20 to 30 minutes (hot oven)Beef, fillet, well done1 hourMutton, leg, rare, per pound10 minutesMutton, leg, well done, per pound14 minutesMutton, forequarter, stuffed, per pound15 to 25 minutesLamb, well done, per pound15 to 20 minutesVeal, well done, per pound18 to 22 minutesPork, well done, per pound20 minutesVenison, rare, per pound10 minutesChicken, per pound15 to 20 minutesTurkey, 8 to 10 pounds3 hoursGoose, 8 to 10 pounds2 hours or moreDuck, domestic1 hour or moreDuck, wild15 to 30 minutes (very hot oven)Grouseabout 30 minutesSmall Birds15 to 20 minutesPigeons, potted or en casserole3 to 6 hoursHam4 to 6 hoursFish, whole45 minutes or longerSmall Fish and Filletsabout 20 minutesBaked Beans with Pork6 to 8 hoursTime Table for Broiling Meat and FishSteak, 1 inch thick4 to 10 minutesSteak, 1½ inches thick8 to 15 minutesLamb or Mutton Chops6 to 10 minutesSpring Chicken20 to 30 minutesSquabs10 to 12 minutesShad, Bluefish, etc.15 to 30 minutesSlices of Fish12 to 15 minutesSmall Fish5 to 12 minutesBoiling Meat and FishFresh Beef4 to 6 hoursCorned Beef, rib or flank4 to 7 hoursCorned Beef, fancy brisket5 to 8 hoursCorned Tongue3 to 4 hoursLeg or Shoulder of Mutton3½ to 5 hoursLeg or Shoulder of Lamb2 to 3 hoursTurkey, per pound15 to 18 minutesFowl, 4 to 5 pounds2 to 4 hoursChicken, 3 pounds1 to 1½ hoursHam4 to 6 hoursLobster25 to 30 minutesCodfish and Haddock, per pound6 minutesHalibut, whole or thick piece, per pound15 minutesSalmon, whole or thick piece10 to 15 minutesClams and Oysters3 to 5 minutesQuery 1625.—"Recipe for Tomato Aspic for salads and a well-seasoned Cream of Corn Soup."Tomato (Aspic?) JellyLet two cups of canned tomato, a sprig of summer savory, sprig of parsley, a slice of onion, half a stalk of celery, and a piece of green or red pepper pod simmer together fifteen or twenty minutes, then strain the whole through a fine sieve; add one-fourth a two-ounce package of gelatine, softened in one-fourth a cup of cold water, and salt as needed, and turn into molds to harden.Tomato Jelly, Macedoine Style, for Salad11/2cups of canned tomato1 slice of onion1/8a clove of garlic1/4a pepper pod1/2a teaspoonful of salt1/4a "soup bag"1/3a package of gelatine1/3a cup of cold water1/2a cup of cooked string beans3 olives1 teaspoonful of capers1 truffleCooked yolks of 2 eggsLet the first six ingredients simmer, together, about fifteen minutes, then add the gelatine that has been softened in the cold water; stir over ice water until the mixture begins to thicken, then add the beans and olives, cut in fine bits, the capers, the truffle or its equivalent in trimmings, chopped fine, the yolks sifted, or the equivalent of the yolks in chopped chicken tongue or ham. Mix thoroughly and turn into molds. Serve with lettuce and mayonnaise dressing.Tomato AspicTo a pint of rich and highly-flavored beef, chicken or veal broth add a cup of cooked tomatoes, with salt and pepper as needed, also one-third a package of gelatine softened in one-third a cup of cold water and the crushed shells and slightly beaten whites of two eggs; stir constantly over the fire till boiling; let boil three minutes; then draw to a cooler place to settle; skim and strain through a napkin wrung out of boiling water; turn into molds and let chill.Good Flavored Cream of Corn SoupA good flavored corn soup may be made of two parts milk flavored with a little onion and parsley, thickened with flour and one part corn purée; but a richer flavored soup results when chicken or veal broth is combined with the milk and a little cream, half to a whole cup to two quarts of soup is used.Recipe for Cream of Corn SoupScore the kernels in each row with a sharp knife and with the back of the knife press out all of the pulp. Melt three (level) tablespoonfuls of butter, in it cook two slices of onion and two branches of parsley until the onion is softened and yellowed; add three tablespoonfuls of flour, a dash of black pepper and half a teaspoonful of salt; stir and cook until frothy, then add three cups of milk and stir until boiling; add the corn pulp and let boil five minutes. Add more seasoning if needed. Vary by the use of broth or cream.Query 1626.—"Recipe for a very appetizing dish consisting of a poached egg set above a round of toast and another of ham with a yellow sauce over the whole. Also a recipe for Sponge Cake for Jelly Roll. One given in the magazine was a failure."Eggs BenedictSplit and toast the required number of English muffins. Have ready poached eggs and some very thin rounds of broiled ham, one of each for each half muffin. Dip the edges of the toasted muffins in boiling, salted water, and spread lightly with butter; set a slice of hot ham above the toast and the poached egg above the ham and pour Hollandaise sauce over the whole.Hollandaise SauceFor six eggs, beat half a cup of butter to a cream, then beat in, one at a time, the yolks of four eggs, with a dash of salt and of pepper; add half a cup of boiling water and two tablespoonfuls of lemon juice and cook over hot water, stirring constantly until the mixture thickens.Sponge Cake for Jelly RollWe should be glad to know which recipe for sponge cake published in this magazine did not turn out successfully.We have given recipes for many grades of sponge cake, but all have been used by us repeatedly with good results. Any recipe for good sponge cake may be used for a jelly roll, but some formulas will give a dry and others a moist cake. The first of the following recipes is for a small, inexpensive cake.Recipes for Sponge Cake for Jelly RollI2 eggs1 cup of sugar1 cup of flour1/4a teaspoonful of salt2½ level teaspoonfuls of baking powder1 teaspoonful of vanilla extract1/3a cup of hot milk
This department is for the benefit and free use of our subscribers. Questions relating to recipes, and those pertaining to culinary science and domestic economics in general, will be cheerfully answered by the editor. Communications for this department must reach us before the first of the month preceding that in which the answers are expected to appear. In letters requesting answers by mail, please enclose addressed and stamped envelope. For menus remit $1.00. Address queries to Janet M. Hill, editorBoston Cooking-School Magazine, 372 Boylston Street, Boston, Mass.
In answer to inquiry 1590 I send my recipe which I have used for years.
7 round tablespoonfuls butter7 heaping teaspoonfuls sugarA heaping pint of flourPinch of baking powderPinch of salt4 eggsGrated rind of 1 lemon¼ pound chopped almonds2 tablespoonfuls sugarGround cinnamon to taste
7 round tablespoonfuls butter7 heaping teaspoonfuls sugarA heaping pint of flourPinch of baking powderPinch of salt4 eggsGrated rind of 1 lemon¼ pound chopped almonds2 tablespoonfuls sugarGround cinnamon to taste
7 round tablespoonfuls butter
7 heaping teaspoonfuls sugar
A heaping pint of flour
Pinch of baking powder
Pinch of salt
4 eggs
Grated rind of 1 lemon
¼ pound chopped almonds
2 tablespoonfuls sugar
Ground cinnamon to taste
Butter and sugar are stirred to a cream. Add eggs without beating same, lemon and salt; stir well, then add flour mixed with baking powder; mix well and spread very thin on buttered tins. Sprinkle before baking with the almonds and two tablespoonfuls sugar mixed with the cinnamon. Bake in moderately hot oven to a medium brown. Cut in diamond shapes immediately on taking from the oven and while on tins. Remove quickly from tins.
Mrs. Wm. Winter
Your correspondent, who presents Query No. 1590, in the April magazine, has the German incorrect in her question. The recipe called for is undoubtedly Blitz Kuchen or Quick Coffee Cake. I enclose my recipe, which makes a delicious cake.
½ a cup of butter1 cup of sugar2 teaspoonfuls of baking-powder1½ cups of flour½ a teaspoonful of salt1 cup of milk2 eggs4 tablespoonfuls of crushed nuts
½ a cup of butter1 cup of sugar2 teaspoonfuls of baking-powder1½ cups of flour½ a teaspoonful of salt1 cup of milk2 eggs4 tablespoonfuls of crushed nuts
½ a cup of butter
1 cup of sugar
2 teaspoonfuls of baking-powder
1½ cups of flour
½ a teaspoonful of salt
1 cup of milk
2 eggs
4 tablespoonfuls of crushed nuts
Sift sugar, baking powder, flour and salt into bowl. Add butter, and work into dry ingredients as in making pie crust. Beat eggs and add with milk. Add enough more flour to make a rather stiff batter. Spread about one-half inch deep in buttered pans. Sprinkle top with granulated sugar and nuts. Bake about one-half hour in moderate oven.
Anne C. Rankin,Supt. Dom. Science Wausau Pub. Schools.
Query 1623.—"Recipe for a very rich Chocolate Ice Cream. A cream eaten lately, which we wish to duplicate, was almost as dark in color and as rich as a chocolate sauce or chocolate frosting."
Melt six ounces of chocolate over hot water (in a double boiler), add one cup of sugar and half a cup of boiling water and stir and cook directly over the fire until smooth and boiling. Scald three cups of milk; stir into the milk two tablespoonfuls of floursmoothed with milk to pour; stir until the milk thickens, then add the chocolate mixture; cover and let cook fifteen minutes. Beat the yolks of three or four eggs; add half a teaspoonful of salt and one-fourth a cup of sugar; beat again and stir into the hot mixture; stir until the egg is cooked a little; add one cup of rich cream and strain into the can of the freezer. When cold add one tablespoonful and a half of vanilla extract and freeze as usual.
Query 1624.—"Please publish a Time Table for cooking different vegetables, and for cooking meats, both well and rare done. Under meats, include fowl, game and fish, well done."
Query 1625.—"Recipe for Tomato Aspic for salads and a well-seasoned Cream of Corn Soup."
Let two cups of canned tomato, a sprig of summer savory, sprig of parsley, a slice of onion, half a stalk of celery, and a piece of green or red pepper pod simmer together fifteen or twenty minutes, then strain the whole through a fine sieve; add one-fourth a two-ounce package of gelatine, softened in one-fourth a cup of cold water, and salt as needed, and turn into molds to harden.
11/2cups of canned tomato1 slice of onion1/8a clove of garlic1/4a pepper pod1/2a teaspoonful of salt1/4a "soup bag"1/3a package of gelatine1/3a cup of cold water1/2a cup of cooked string beans3 olives1 teaspoonful of capers1 truffleCooked yolks of 2 eggs
11/2cups of canned tomato1 slice of onion1/8a clove of garlic1/4a pepper pod1/2a teaspoonful of salt1/4a "soup bag"1/3a package of gelatine1/3a cup of cold water1/2a cup of cooked string beans3 olives1 teaspoonful of capers1 truffleCooked yolks of 2 eggs
11/2cups of canned tomato
1 slice of onion
1/8a clove of garlic
1/4a pepper pod
1/2a teaspoonful of salt
1/4a "soup bag"
1/3a package of gelatine
1/3a cup of cold water
1/2a cup of cooked string beans
3 olives
1 teaspoonful of capers
1 truffle
Cooked yolks of 2 eggs
Let the first six ingredients simmer, together, about fifteen minutes, then add the gelatine that has been softened in the cold water; stir over ice water until the mixture begins to thicken, then add the beans and olives, cut in fine bits, the capers, the truffle or its equivalent in trimmings, chopped fine, the yolks sifted, or the equivalent of the yolks in chopped chicken tongue or ham. Mix thoroughly and turn into molds. Serve with lettuce and mayonnaise dressing.
To a pint of rich and highly-flavored beef, chicken or veal broth add a cup of cooked tomatoes, with salt and pepper as needed, also one-third a package of gelatine softened in one-third a cup of cold water and the crushed shells and slightly beaten whites of two eggs; stir constantly over the fire till boiling; let boil three minutes; then draw to a cooler place to settle; skim and strain through a napkin wrung out of boiling water; turn into molds and let chill.
A good flavored corn soup may be made of two parts milk flavored with a little onion and parsley, thickened with flour and one part corn purée; but a richer flavored soup results when chicken or veal broth is combined with the milk and a little cream, half to a whole cup to two quarts of soup is used.
Score the kernels in each row with a sharp knife and with the back of the knife press out all of the pulp. Melt three (level) tablespoonfuls of butter, in it cook two slices of onion and two branches of parsley until the onion is softened and yellowed; add three tablespoonfuls of flour, a dash of black pepper and half a teaspoonful of salt; stir and cook until frothy, then add three cups of milk and stir until boiling; add the corn pulp and let boil five minutes. Add more seasoning if needed. Vary by the use of broth or cream.
Query 1626.—"Recipe for a very appetizing dish consisting of a poached egg set above a round of toast and another of ham with a yellow sauce over the whole. Also a recipe for Sponge Cake for Jelly Roll. One given in the magazine was a failure."
Split and toast the required number of English muffins. Have ready poached eggs and some very thin rounds of broiled ham, one of each for each half muffin. Dip the edges of the toasted muffins in boiling, salted water, and spread lightly with butter; set a slice of hot ham above the toast and the poached egg above the ham and pour Hollandaise sauce over the whole.
For six eggs, beat half a cup of butter to a cream, then beat in, one at a time, the yolks of four eggs, with a dash of salt and of pepper; add half a cup of boiling water and two tablespoonfuls of lemon juice and cook over hot water, stirring constantly until the mixture thickens.
We should be glad to know which recipe for sponge cake published in this magazine did not turn out successfully.We have given recipes for many grades of sponge cake, but all have been used by us repeatedly with good results. Any recipe for good sponge cake may be used for a jelly roll, but some formulas will give a dry and others a moist cake. The first of the following recipes is for a small, inexpensive cake.
I
2 eggs1 cup of sugar1 cup of flour1/4a teaspoonful of salt2½ level teaspoonfuls of baking powder1 teaspoonful of vanilla extract1/3a cup of hot milk
2 eggs1 cup of sugar1 cup of flour1/4a teaspoonful of salt2½ level teaspoonfuls of baking powder1 teaspoonful of vanilla extract1/3a cup of hot milk
2 eggs
1 cup of sugar
1 cup of flour
1/4a teaspoonful of salt
2½ level teaspoonfuls of baking powder
1 teaspoonful of vanilla extract
1/3a cup of hot milk
Beat the eggs without separating the whites and yolks; beat in the sugar, fold in the flour, salt and baking powder, sifted together, then beat in the milk. Bake in a shallow pan. Turn upon a cloth, trim off the edges, spread with jelly and roll. The cake must be rolled while hot.
II
5 eggs1 cup of sugar1 cup of flourGrated rind of 1 lemon2 tablespoonfuls of lemon juiceor1 rounding teaspoonful of baking powder
5 eggs1 cup of sugar1 cup of flourGrated rind of 1 lemon2 tablespoonfuls of lemon juiceor1 rounding teaspoonful of baking powder
5 eggs
1 cup of sugar
1 cup of flour
Grated rind of 1 lemon
2 tablespoonfuls of lemon juiceor
1 rounding teaspoonful of baking powder
Beat the whites and yolks separately, and gradually beat the sugar into the yolks; add the lemon juice and rind and fold in the whites and flour. By this recipe the cake is good only when the ingredients are put together properly. Beating and folding are the motions needed. One not understanding how to mix atruesponge cake should omit the lemon juice and use the baking powder. The recipe for Swedish sponge cake, frequently given in these pages, makes a good cake for a jelly roll.
Query 1627.—"Recipe for Currants, Bar-le-duc."
The preserve known by the above caption can be made at home, but, as the process of removing the seeds from the currants is tedious, most people prefer buying to making this preserve. We have had good success with the following recipe: Take selected currants of large size, one by one, and with tiny embroidery scissors carefully cut the skin on one side, making a slit one-fourth an inch or less in length. Through this with a sharp needle remove the seeds, one at a time, to preserve the shape of the currant. Take the weight of the currants in strained honey, and when hot add the currants. Let simmer two or three minutes, then seal as jelly. If the juice of the currants liquefy the honey too much, carefully skim out the currants and reduce the syrup at a gentle simmer to the desired consistency, then replace the currants and store as above.
The above recipe gives a confection equal to that put up in France. The following recipe, which entails less work, gives a nice preserve.
Get the largest size currants, red or white, and stem them without breaking. To each pound allow three pounds of sugar. Take some ordinary currants and bruise them while warm until you have a pint of juice. Put half a cup of this into a porcelain kettle and add three pounds of sugar. Bring slowly to a boil and skim very carefully. After boiling five minutes drop in very carefully one pound of the large currants and let simmer four minutes. Take them out without breaking them, and boil the syrup down five minutes, or longer if not very thick; as the currants are sometimes less juicy than at others, a few minutes more will be needed at one time than another. When thick, skim well and strain through a hot cloth over the fruit. Put into little jelly glasses and when cold cover as in jelly making.
Burnham MorrillFresh from the Ocean To YouThe Finest Codfish You Ever TastedBurnham & Morrill Fish Flakes will give a new meaning to "Codfish" in your home. This choice New England delicacy is entirely different from the dried, over-salted, "soak-over-night" kind and far superior to any Codfish you can buy even at the fish market.BURNHAM & MORRILLFISH FLAKES10c and 15c Sizesmakes it possible for you to enjoy really fresh Codfish wherever you may live.Our exclusive method of cooking, mildly salting and packing the fish the same day it is caught—absolutely without preservative of any sort—retains all the fine delicate flavor. The sanitary container, itself, bespeaks the high quality of the contents. The fish is wrapped in pure parchment and hermetically sealed, without solder or acid—it never comes in contact with the metal. Every housewife will be delighted to find how deliciousCodfish Balls, Creamed Fish, Fish Hash, Fish Chowder, etc.can be made with Burnham & Morrill Fish Flakes.Thousands of Grocers are selling Burnham & Morrill Fish Flakes today—if yours hasn't it in stock, he will be glad to get it for you. If you will just try Burnham & Morrill Fish Flakes once you will certainly agree with everyone that this is a simply perfect fish product. If your Grocer chances not to be supplied, in order that you may immediately try Burnham & Morrill Fish Flakes yourself, we will gladly mail you a regular 10c size on receipt of 10c from you. It costs us 18c to do this—postage alone being 11c. This shows our faith in our product.GOOD EATINGwas written especially for us by Mrs. Janet Mackenzie Hill, the noted domestic scientist. It contains many new and original recipes and table hints, and is mailedFree upon request.BURNHAM & MORRILL COMPANY, Portland, Maine, U.S.A.Packers of the justly celebrated Paris Sugar Corn
Burnham Morrill
Fresh from the Ocean To You
The Finest Codfish You Ever Tasted
Burnham & Morrill Fish Flakes will give a new meaning to "Codfish" in your home. This choice New England delicacy is entirely different from the dried, over-salted, "soak-over-night" kind and far superior to any Codfish you can buy even at the fish market.
BURNHAM & MORRILLFISH FLAKES
10c and 15c Sizes
makes it possible for you to enjoy really fresh Codfish wherever you may live.
Our exclusive method of cooking, mildly salting and packing the fish the same day it is caught—absolutely without preservative of any sort—retains all the fine delicate flavor. The sanitary container, itself, bespeaks the high quality of the contents. The fish is wrapped in pure parchment and hermetically sealed, without solder or acid—it never comes in contact with the metal. Every housewife will be delighted to find how delicious
Codfish Balls, Creamed Fish, Fish Hash, Fish Chowder, etc.
can be made with Burnham & Morrill Fish Flakes.
Thousands of Grocers are selling Burnham & Morrill Fish Flakes today—if yours hasn't it in stock, he will be glad to get it for you. If you will just try Burnham & Morrill Fish Flakes once you will certainly agree with everyone that this is a simply perfect fish product. If your Grocer chances not to be supplied, in order that you may immediately try Burnham & Morrill Fish Flakes yourself, we will gladly mail you a regular 10c size on receipt of 10c from you. It costs us 18c to do this—postage alone being 11c. This shows our faith in our product.
GOOD EATINGwas written especially for us by Mrs. Janet Mackenzie Hill, the noted domestic scientist. It contains many new and original recipes and table hints, and is mailedFree upon request.
BURNHAM & MORRILL COMPANY, Portland, Maine, U.S.A.Packers of the justly celebrated Paris Sugar Corn
Buy advertised Goods—Do not accept substitutes
Query 1628.—"Recipe for Preserving and Crystallizing Ginger Root."
Purchase the "stem" ginger. Take the weight of the ginger in sugar. Cover the ginger with boiling water and let cook rapidly till very tender. Dissolve the sugar in some of the water in which the ginger was cooked. Use about one-fourth as much water as sugar. Let cook to a thin syrup; skim, then put in the ginger and let simmer very slowly till the syrup is nearly absorbed, then cook more quickly, stirring meanwhile to cause the sugar to grain until the ginger is well glazed. Or, remove the ginger from the syrup, when it has absorbed a sufficient quantity, drain, cut in strips and roll in granulated sugar. A third method gives good results, but for lack of proper appliances is not used by amateurs.
Query 1629.—"Recipe for Mexican Tamale. Also give the number of this magazine in which a recipe for Cheese Custard was given."
Have a chicken cooked tender in boiling water to cover; remove the meat and chop it fine; return the bones to the broth. From fresh corn husks select a wide leaf of husk for each tamale, or use dry husks steamed until pliable. Remove and discard the seeds from a dozen red chili peppers and chop the pods very fine; peel six large tomatoes and squeeze the seeds from them. Mix the tomato and pepper and let simmer twenty minutes, or until well reduced. Stir enough of the hot chicken liquor into three cups of corn meal to thoroughly moisten it, then let it stand half an hour. When everything is ready, mix the tomato and pepper with the chicken, adding a teaspoonful or more of salt as is needed to season. Salt should also be added to the corn meal, if the broth in which it was mixed had not been seasoned. Put a layer of corn meal into the corn husk and on this put two tablespoonfuls of the chicken and tomato mixture. Let the chicken come nearly to the ends of the corn meal, and the corn meal well up to the ends of the husk. Keeping the husk between the fingers and the meal, fold the meal over the chicken, from each side, to enclose the chicken completely; roll the husks over the whole, turn up the ends and tie them securely, using narrow strips torn from the husks for the purpose. Put the tamales on the top of the bones in the chicken broth, taking care that the bones keep them well out of the broth. Cover closely and let simmer one hour. Serve hot.
The recipe for Cheese Custard was given on page 286, and the illustration of the same, on page 285 of the January, 1910, issue of the magazine.
Query 1630.—"Recipes for a 'Saltine' or Salted Cracker, a Soda Cracker and Rum Omelette."
We are unable to supply proper recipes for making crackers.
3 eggs1½ tablespoonfuls of sugar¼ a teaspoonful of salt2 tablespoonfuls of lemon juice or water2 tablespoonfuls of butter¼ a cup of rum
3 eggs1½ tablespoonfuls of sugar¼ a teaspoonful of salt2 tablespoonfuls of lemon juice or water2 tablespoonfuls of butter¼ a cup of rum
3 eggs
1½ tablespoonfuls of sugar
¼ a teaspoonful of salt
2 tablespoonfuls of lemon juice or water
2 tablespoonfuls of butter
¼ a cup of rum
Beat the eggs without separating till a full spoonful can be taken up; add sugar, salt and liquid and mix thoroughly. Melt the butter in the hot omelet pan, turn in the egg mixture, shake the pan till the omelet is cooked, roll and turn upon a hot platter; pour over the rum, light it and send to the table, at once, while it is burning. Roll the omelet when it is a little underdone.
Lea and PerkinsSOUPSSTEWS and HASHES are rendered very much more tasty and appetizing by usingLEA & PERRINSSAUCETHE ORIGINAL WORCESTERSHIREA superior seasoning for all kinds of Fish, Steaks, Roasts, Game, Gravies, Salads, etc. It gives appetizing relish to an otherwise insipid dish.Beware of Imitations.John Duncan's Sons, Agts.,New York
Lea and Perkins
SOUPSSTEWS and HASHES are rendered very much more tasty and appetizing by using
LEA & PERRINSSAUCE
THE ORIGINAL WORCESTERSHIRE
A superior seasoning for all kinds of Fish, Steaks, Roasts, Game, Gravies, Salads, etc. It gives appetizing relish to an otherwise insipid dish.
Beware of Imitations.
John Duncan's Sons, Agts.,New York
Lucca OilRae's Lucca Oil"THE PERFECTION OF OLIVE OIL"THE VERY FINEST QUALITYOFPURE OLIVE OILSOLD IN BOTTLES AND TINSOF VARIOUS SIZESS. RAE & CO.LEGHORN, TUSCANY, ITALY
Lucca Oil
Rae's Lucca Oil
"THE PERFECTION OF OLIVE OIL"
THE VERY FINEST QUALITYOFPURE OLIVE OIL
SOLD IN BOTTLES AND TINSOF VARIOUS SIZES
S. RAE & CO.LEGHORN, TUSCANY, ITALY
Buy advertised Goods—Do not accept substitutes
Query 1631.—"Recipes for Lady Baltimore Cake, Peanut Cookies and Maple-Walnut Sundae."
1 cup of butter2 cups of sugar3½ cups of flour2 (level) teaspoonfuls of baking powder1 cup of milk1 teaspoonful of rose waterWhites of 6 eggs
1 cup of butter2 cups of sugar3½ cups of flour2 (level) teaspoonfuls of baking powder1 cup of milk1 teaspoonful of rose waterWhites of 6 eggs
1 cup of butter
2 cups of sugar
3½ cups of flour
2 (level) teaspoonfuls of baking powder
1 cup of milk
1 teaspoonful of rose water
Whites of 6 eggs
3 cups of sugar1 cup of water3 whites of eggs1 cup of chopped raisins1 cup of chopped nut meats5 figs
3 cups of sugar1 cup of water3 whites of eggs1 cup of chopped raisins1 cup of chopped nut meats5 figs
3 cups of sugar
1 cup of water
3 whites of eggs
1 cup of chopped raisins
1 cup of chopped nut meats
5 figs
Cook the sugar and water to 242° Fahr. Finish as any boiled frosting, adding the fruit and nuts at the last.
¼ a cup of butter (scant)½ a cup of sugar2 tablespoonfuls of milk1 egg1 cup of flour¼ a teaspoonful of salt2 teaspoonfuls of baking powder¾ a cup of peanuts
¼ a cup of butter (scant)½ a cup of sugar2 tablespoonfuls of milk1 egg1 cup of flour¼ a teaspoonful of salt2 teaspoonfuls of baking powder¾ a cup of peanuts
¼ a cup of butter (scant)
½ a cup of sugar
2 tablespoonfuls of milk
1 egg
1 cup of flour
¼ a teaspoonful of salt
2 teaspoonfuls of baking powder
¾ a cup of peanuts
Mix in the usual manner; add the egg, beaten without separating the white from the yolk. Reserve a few whole halves of nuts to garnish the tops of the cookies, and add the rest, pounded fine, at the last. Drop in a buttered tin, a teaspoonful in a place, and some distance apart. The recipe makes two dozen cookies.
Prepare vanilla or lemon ice cream. Turn one or two tablespoonfuls of maple syrup into a glass cup; in this dispose a ball or cone of the ice cream, pour on one or two tablespoonfuls of maple syrup and sprinkle with nut meats, chopped rather coarse. Pecans or English walnuts are generally used. Butternuts are also good for this purpose.
Query 1632.—"Recipe for the rice cooked with tomatoes, cheese, peppers and bacon given in the 'Menus for a Week in May,' in this magazine."
Parboil three-fourths a cup of rice in cold water, drain on a sieve, rinse with cold water and drain again. Cut three or four thin slices of bacon into half-inch pieces and cook until crisp and light colored. Add the blanched rice to the bits of bacon. In the fat cook half a green or red pepper, cut in shreds, until softened and yellowed, then add the pepper and fat to the rice with three cups of boiling water or stock and three-fourths a teaspoonful of salt, and let cook until the rice is tender and the liquid is absorbed. Add a cup of well-reduced tomato purée and half a cup or more of grated cheese. Mix thoroughly and let stand over boiling water to become very hot.
Query 1633.—"Recipe for Peach Cordial, and Angel Cake containing cornstarch."
Mash ripe or nearly ripe peaches to a pulp. To eight pounds of pulp allow one quart of water. Let the whole be heated to the boiling point, then press out the juice. To each gallon of juice add two pounds of loaf sugar. Let stand until it has fermented and when clear bottle and seal.
1 cup of whites of eggs1 cup of sugar¾ a cup of flour¼ a cup of cornstarch½ a teaspoonful of cream of tartar1 teaspoonful of vanilla extract
1 cup of whites of eggs1 cup of sugar¾ a cup of flour¼ a cup of cornstarch½ a teaspoonful of cream of tartar1 teaspoonful of vanilla extract
1 cup of whites of eggs
1 cup of sugar
¾ a cup of flour
¼ a cup of cornstarch
½ a teaspoonful of cream of tartar
1 teaspoonful of vanilla extract
Beat the white of eggs till foamy; add the cream of tartar and beat until dry; beat in the sugar gradually; add the extract, then fold in the flour and cornstarch, sifted together. Bake in an unbuttered tube pan. It will take from thirty to fifty minutes according to the size of the pan.
Luncheon Tongue
Luncheon Tongue
With a thin, sharp knife cut Squire's Luncheon Tongue in thin slices. Serve with hot spinach, potatoes, cabbage, cauliflower, Brussels sprouts, Swiss chard, green corn, string or shell beans. To the cooked vegetables add butter and a palatable seasoning of salt and pepper. For a more hearty dish serve the vegetables with a cream sauce; if a still more elaborate dish appeals to you, cover the creamed vegetable with cracker crumbs mixed with melted butter and let stand in the oven until the crumbs are nicely browned. When a cold dish is desirable, serve the tongue with any of the above vegetables dressed as a salad. Any variety of salad dressing may be used, but with spinach, sauce tartare is particularly good. Press the spinach while hot into molds; when cold and firm unmold each shape on a slice of tongue and dispose the sauce above or around the spinach. To make sauce tartare, add to a cup of mayonnaise dressing two tablespoonfuls, each, of fine chopped capers, olives, parsley and cucumber pickles. French dressing—oil, vinegar, salt and pepper—suffice for lettuce and tomatoes served with the tongue, though mayonnaise or a boiled dressing made without oil are to be commended with tomatoes, thus served. A slice or two of the tongue chopped fine is a good ingredient with onion, bread crumbs and such seasonings as are available for stuffed tomatoes.
SQUIRE'S LUNCHEON TONGUE
¶ This is a ready-to-serve cooked meat, its uses being the same as our Boiled Ham, for sandwiches and as a cold meat, and is also fine for salads, or in any way in which a tongue is used. ¶ The tongues are selected for size and quality, thoroughly cooked until tender, after which all gristle and the little bone at the root is removed. ¶ They are packed in tins holding twelve tongues and weighing about six pounds. ¶ After being placed in the tins, the tongues are covered with a jelly, which, when it congeals, serves to bind the meat into one piece. Put up in this form it is easy to slice thin, or, the tongues can be served whole if desired. ¶ The pans are carefully wrapped in parchment paper. ¶ The appearance is inviting, the tongues are whole and the jelly keeps them fresh and retains their delicious flavor, possible in no other way. ¶ These goods being sold within a short time after being cooked and packed, they have a better flavor than canned tongue. ¶ The quality, purity and care in preparing Luncheon Tongue is the same as that of all other Squire products. ¶ It is convenient, as any quantity, from one slice to a whole pan, can be purchased.
JOHN P. SQUIRE & CO., BOSTON, MASS.
Visitors are always welcome at our plant and restaurant in Cambridge
Buy advertised Goods—Do not accept substitutes
A Story by Björnson
[This dramatic little tale by the late Björnstjerne Björnson is so simply told that it seems almost destitute of art, which is to say its art is of the highest kind, for the art of simplicity, as every writer knows, is the hardest to achieve. It was translated into English a few weeks ago, for the first time, for the BostonTranscript, from which we reprint it.]
[This dramatic little tale by the late Björnstjerne Björnson is so simply told that it seems almost destitute of art, which is to say its art is of the highest kind, for the art of simplicity, as every writer knows, is the hardest to achieve. It was translated into English a few weeks ago, for the first time, for the BostonTranscript, from which we reprint it.]
The man about whom this story is told was the mightiest in his parish. His name was Thord Overaas. He stood one day in the pastor's study, tall and serious. "I have been given a son," he said, "and wish to have him christened."
"What shall he be called?"
"Finn, after my father."
"And the sponsors?"
They were named, and were the best men and women in the community of the father's family.
"Is there anything further?" asked the minister, looking up.
The peasant hesitated a little. "I prefer to have him christened alone," he said.
"That is, on a week day?"
"On next Saturday, twelve, noon."
"Is there anything further?" asked the pastor.
"There is nothing further."
The peasant fumbled his cap, as if he were about to go. Then the pastor rose.
"This much further," he said, and walked over to Thord, took his hand and looked him in the eyes. "God grant that the child may be a blessing to you."
Sixteen years after that day Thord stood again in the pastor's study.
"You carry the years well, Thord," said the minister, seeing no change in him.
"Neither have I any cares," answered Thord.
To this the pastor remained silent, but after a while he asked:
"What is your errand this evening?"
"This evening I come to see about my son, who is to be confirmed tomorrow."
"He is a bright boy."
"I did not wish to pay the pastor before I knew what number he is to have on the floor."
"He shall stand number 1."
"So I heard—and here is ten dollars for the pastor."
"Is there anything further?" asked the minister looking up at Thord.
"There is nothing further." Thord went away.
Again eight years passed, then a noise was heard one day outside the pastor's study, for many men came and Thord first. The pastor looked up and recognized him: "You come strong in numbers this evening."
"I wish to ask to have the banns pronounced for my son; he is to be married to Karen Storliden, daughter of Gudmund, who stands here."
"She is the richest girl in the parish."
"They say so," answered the peasant, smoothing back his hair with one hand.
Do not keep both food and germs in the refrigerator. To prevent musty smells and keep air of refrigerator pure and sweet, place a bowl containing sponge sprinkled with Platt's Chlorides where food is kept. Wash sponge occasionally.
Do not keep both food and germs in the refrigerator. To prevent musty smells and keep air of refrigerator pure and sweet, place a bowl containing sponge sprinkled with Platt's Chlorides where food is kept. Wash sponge occasionally.
The minister sat for a time as if inthought. He said nothing, but registered the names in his books and the men signed accordingly.
Thord laid three dollars on the table.
"I should have only one," said the pastor.
"I know it, too, but he is my only child—I wish to do well by you." The pastor took the money. "It is the third time now you stand here in behalf of your son, Thord."
"But now I am through with him," said Thord. He folded his pocketbook together, said good-by and went. The men followed slowly after.
A fortnight after that day the father and son rowed in calm weather across the water to Storliden to confer about the wedding. "This board does not lie securely under me," said the son, and got up to lay it aright. Just then the plank on which he stood slipped; he threw out his arms, gave a cry and fell in the water. "Take hold of the oar!" called the father, rising and holding it toward him. But when the son had made a few strokes he stiffened. "Wait a little!" cried the father, and rowed nearer. Then the son turned over backwards, gave a long look at the father—and sank.
Thord would not believe it. He held the boat still and stared at the spot where his son had sunk down as if he were to come up again. Some bubbles rose to the surface, then a few more, then just one large one that burst—and the sea lay again like a mirror.
For three days and three nights they saw the father rowing about that spot without food or sleep; he was searching for his son. On the third day in the morning he found him, and came carrying him up over the hills to his farm.
A year perhaps had passed since that day. Then the pastor, late one autumn evening, heard something in the hallway outside his door fumbling cautiously for the latch. The minister opened the door and in stepped a tall, bent man, thin and white-haired. The minister looked long at him before he recognized him; it was Thord.
"Do you come so late?" said the pastor and stood still before him.
"O, yes, I come late," said Thord, seating himself.
The pastor also sat down as if waiting. There was a long silence, then Thord said: "I have something with me that I wish to give to the poor; it shall be in the form of a legacy and carry my son's name." He got up, laid money on the table and sat down again.
The pastor counted the money. "That is a great deal," he said.
"It is half of my farm; I sold it today."
The minister remained sitting a long time in silence; finally he asked gently, "What are you now going to do, Thord?"
"Something better."
They sat for a time, Thord with his eyes upon the floor, and the pastor with his eyes upon Thord. Finally the pastor said slowly: "Now I believe your son has finally become a blessing to you."
"Yes, now I also think so myself," said Thord.
He looked up and two tears rolled heavily down over his face.—Current Literature.